JP4368290B2 - Method for producing egg white-containing retort cooked food - Google Patents

Description

  The present invention relates to a method for producing an egg white-containing retort cooked food that does not impair the flavor due to the odor derived from egg white, despite being retorted.

  In recent years, due to heightened health awareness, there is an increasing demand for foods adjusted for calories and nutritional components to improve diet and constitution. These calorie and nutritionally adjusted foods are generally referred to as health foods. Examples of the food forms include dried foods such as cookies and cereals, and retort cooked foods such as stew and soup. Is commercially available and more delicious food is desired.

  Egg white protein, on the other hand, is a high-quality protein that has a good amino acid balance and is efficiently used in the body, and is formulated into such health foods as dried egg white or raw egg white to adjust nutritional components and the like. ing.

  However, according to the study by the present inventors, even when dry egg white or raw egg white is blended with foods with low water content such as cookies and cereals, the flavor of the food is rarely impaired, but it is retort-treated with much water. When these were mix | blended with cooked food, the odor derived from egg white was produced by the excessive heat processing of retort processing, and there existed a problem that the flavor of cooked food was impaired. Therefore, although retort cooked food containing soy protein or milk protein has been put into practical use from the viewpoint of adjusting nutritional components, retort cooked food containing egg white protein has yet to be put into practical use from such a viewpoint. Not in.

  Therefore, the present inventors tried this by thinking that the odor derived from egg white after the retort treatment may be reduced if the egg white that has been heat-coagulated in advance is pulverized and added to the cooked food. However, although the obtained retort cooked food tended to reduce the odor derived from egg white after retort treatment to some extent, it was not fully satisfactory.

  Although the object of the present invention is different from that of the present invention, as a food prepared by pulverizing and blending heat-coagulated egg white, a kneaded product of completely heat-coagulated egg is blended in Japanese Patent Laid-Open No. 9-308457 (Patent Document 1). However, in this patent document, there has been no study on the application of a heated coagulated product of egg white to a retort cooked food. According to this research, even if the completely heat-coagulated egg paste described in Patent Document 1 is simply added to the cooked food and retort processed, the flavor of the cooked food is impaired by the odor derived from egg white, which is not preferable. It was.

JP-A-9-308457

  Therefore, an object of the present invention is to provide a method for producing an egg white-containing retort cooked food in which the flavor is not impaired by the odor derived from egg white, despite being retorted.

The present inventors have intensively studied to achieve the above-mentioned object, and as a result, when the reconstituted cooked food contains a specific raw material and the heat-coagulated processed egg white pulverized product, the retort treatment is unexpectedly performed. It was found that the odor derived from egg white later was reduced and the flavor of the cooked food was not impaired, and the present invention was finally completed.
In other words, the present invention
(1) Egg white-containing retort cooking containing a heat-coagulated processed egg white pulverized product that has been subjected to heat-coagulation and pulverization treatment in an aqueous medium at 70 ° C. or higher after the egg white mixture containing starch and / or edible oil and fat is heated and coagulated and pulverized. Food manufacturing methods,
(2) The method for producing an egg white-containing retort cooked food according to (1), wherein the stirring treatment is performed for 1 minute or more,
(3) The method for producing an egg white-containing retort cooked food according to (1) or (2), wherein the pulverization is performed so that 90% or more of the entire pulverized product has a major axis of 10 mm or less,
(4) The method for producing an egg white-containing retort cooked food according to any one of (1) to (3), wherein the starch content of the egg white mixture is 0.5 to 15%,
(5) The method for producing an egg white-containing retort cooked food according to any one of (1) to (3), wherein the edible fat content of the egg white mixture is 1 to 15%,
(6) The method for producing an egg white-containing retort cooked food according to any one of (1) to (5), wherein the egg white content of the egg white mixture is 10 to 30% in terms of egg white solid content,
(7) The method for producing an egg white-containing retort cooked food according to any one of (1) to (6), wherein egg white is contained in an amount of 0.1% or more in terms of egg white solid content with respect to the product,
It is.

According to the production method of the present invention, it is possible to provide an egg white-containing retort cooked food in which the flavor is not impaired by the odor derived from egg white despite being retorted.
Therefore, egg white protein is a good quality protein that has a good amino acid balance and is used efficiently in the body, so retort cooking for the elderly and infants who are particularly required to consume such a good quality protein. These demands can be expanded by applying to food.

  Hereinafter, the manufacturing method of the egg white containing retort cooking food of this invention is explained in full detail. In the present invention, “%” means “mass%”.

The method for producing an egg white-containing retort cooked food according to the present invention comprises a heat coagulation process in which an egg white mixture containing starch and / or edible oil and fat is heated, coagulated and pulverized, and then stirred in an aqueous medium at 70 ° C. or higher. An egg white pulverized product is contained in the cooked food, and thereby, an egg white-containing retort cooked food in which the flavor is not impaired by the odor derived from the egg white despite the retort treatment is obtained.
More specifically, the production method of the egg white-containing retort cooked food of the present invention is performed as follows.

  First, starch and / or edible fats and oils are added to and mixed with egg white liquid to produce an egg white mixed liquid containing starch and / or edible fats and oils. As for the mixing method, starch and / or edible fats and oils may be mixed uniformly with the egg white liquor with a stirring force such that the egg white liquor does not foam, and by adding starch and / or edible fats and oils to the egg white mixed solution, The odor derived from egg white can be reduced. On the other hand, when starch or edible oil / fat is not contained in the egg white mixed solution, the odor derived from egg white after the retort treatment cannot be reduced as shown in a comparative example described later.

Here, as the egg white liquid used as a raw material, raw egg white liquid obtained by splitting a shelled egg and separating it from egg yolk, and egg white liquid and dried egg white subjected to various treatments such as sterilization, freezing and concentration An egg white solution or the like prepared by dissolving in water can be used.
The egg white content of the egg white mixture is preferably 10% or more, more preferably 15% or more, and still more preferably 18% or more in terms of egg white solid content. In this way, by increasing the egg white content of the egg white mixture, it is possible to increase the egg white content of the cooked food only by adding a small amount when it is heat-coagulated and contained in the cooked food. The odor derived from egg white after the retort treatment can be reduced, which is preferable. Moreover, since the egg white content of the egg white mixture tends to become too hard when heated and solidified even if it is too much, it is preferably 30% or less, more preferably 25% or less in terms of egg white solid content. . In addition, since the egg white solid content of the raw egg white liquid is about 11.6%, in order to adjust the egg white content of the egg white mixed liquid to the above-mentioned preferable content, the dried egg white or concentrated with a higher egg white solid content than the raw egg white liquid. It is recommended to select and adjust egg white liquor as appropriate. Here, the egg white solid content is in accordance with the reduced pressure heating drying method described in the third column of Appendix 2 of the nutrition labeling standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176) from the mass of the used egg white raw material. This is a value calculated by subtracting the measured moisture content of the egg white.

The type of starch is not particularly limited as long as it is suitable for food. Specifically, for example, starch such as rice starch, corn starch, potato starch and tapioca starch, processed starch such as wet heat-treated starch obtained by subjecting these to heat treatment, and modified starch subjected to chemical treatment such as phosphoric acid crosslinking treatment Etc.
The starch content of the egg white mixture is preferably 0.5% or more, more preferably 1% or more with respect to the egg white mixture, since the effect of reducing the odor derived from egg white after retort treatment is easily obtained. is there. Moreover, even if there is too much starch content, since the egg white content of an egg white liquid mixture will become relatively small, 15% or less is preferable.

The type of edible oils and fats is not particularly limited. Specifically, for example, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, sunflower oil, corn oil, sesame oil, and these are purified. Vegetable oils such as salad oil, and animal fats such as egg yolk oil, pork fat, beef tallow, milk fat, fish oil, etc., and these oils and fats are subjected to treatments such as curing and transesterification, as well as MCT (medium chain fatty acid triglycerides) ), Fats and oils obtained by chemical or enzymatic treatment such as diglyceride.
The edible oil / fat content of the egg white mixture is preferably 1% or more, more preferably 2% or more with respect to the egg white mixture because an effect of reducing the odor derived from egg white after retort treatment is easily obtained. . Moreover, even if there is too much content of edible fats and oils, since the egg white content of an egg white liquid mixture will become relatively small, 15% or less is preferable.

  In addition to the above-mentioned starch and / or edible oil and fat, the egg white mixed solution contains additives such as saccharified starch and gum, and seasonings such as sugar, salt and extract, as long as the effects of the present invention are not impaired. , Spices and the like can be appropriately selected and contained.

Next, the egg white mixed solution containing starch and / or edible fats and oils is heated and coagulated to produce a coagulated product.
As a method for heating and coagulating the egg white mixed solution, a general method for heating and coagulating the egg white solution may be used. Specifically, for example, the egg white mixed solution is poured into a container such as a vat and heated with a steamer or the like. Heat coagulation method, egg white mixed solution filled into heat-resistant pouch or casing made of plastic, then heat treated with a boil or steamer to heat and coagulate, or steam blown directly into egg white mixed solution and heated The method of making it solidify etc. are mentioned.
Moreover, what is necessary is just to heat about 3-90 minutes at 70-90 degreeC which is general heat processing conditions for heat-coagulating egg white liquid also as heat-processing conditions for heat-coagulating.

  Subsequently, the heat-coagulated product of the obtained egg white is pulverized. As a result, the surface area of the heat-coagulated product is increased, so that the obtained pulverized product can easily come into contact with the aqueous medium at the time of stirring with an aqueous medium at 70 ° C. or higher, which will be described later. The odor derived from egg white after the retort treatment can be reduced because the volatile sulfur compound such as hydrogen sulfide which is the cause of the odor is removed. The pulverization treatment of the present invention is preferably performed so that 90% or more of the entire pulverized product has a major axis of 10 mm or less, and 90% or more of the entire pulverized product has a major axis of 90 mm or more so that the pulverized product is sufficiently in contact with the aqueous medium. It is more preferable to carry out so that it may become 5 mm or less. Moreover, even if pulverized too small, the viscosity of the cooked food containing the pulverized product may increase and the physical properties of the cooked food may be impaired. Therefore, 50% or more of the entire pulverized product has a major axis of 1 mm or more. It is preferable to grind so that it becomes.

  Moreover, the pulverization treatment of the present invention may be performed using a pulverization processing device such as a chopper, silent cutter, and comitoroll (Comitroll manufactured by Arshall). Among these pulverization processing devices, when the chopper is used, the surface area is reduced. It becomes a large number of irregularly pulverized products, and is more preferable because it can be more easily brought into contact with the aqueous medium during stirring with an aqueous medium of 70 ° C. or higher, which will be described later, and the odor derived from egg white after the retort treatment can be particularly reduced.

  Furthermore, in the present invention, it is important that the heat-coagulated egg white pulverized product is stirred in an aqueous medium at 70 ° C. or higher while being open. Here, the agitation process in the open state means that the agitation process is performed in an airtight state so that gas can enter and exit during the agitation process inside and outside the agitation process tank. Examples thereof include a stirring process performed without using a lid or the like in the kettle, and a stirring process performed in a state where the lid is closed so as not to allow foreign matters to enter but is not sealed. The aqueous medium is a liquid material containing water as a main raw material, and examples thereof include water and water containing cooked food raw materials such as seasonings and starch. In this way, when the pulverized product and an aqueous medium of 70 ° C. or higher are sufficiently stirred and mixed in contact with each other, volatile sulfur compounds such as hydrogen sulfide, which are the cause of egg white-derived odor, are removed. Or the odor derived from the egg white after a retort process can be reduced. In contrast, when the pulverized product is not stirred in an aqueous medium at 70 ° C. or higher, that is, for example, as shown in a comparative example described below, the pulverized product is not stirred in an aqueous medium while being opened. When filling a heat-resistant container as it is or when the pulverized product is stirred in an aqueous medium at 20 ° C. instead of an aqueous medium at 70 ° C. or higher, the odor derived from egg white after the retort treatment cannot be reduced.

As a method of stirring, for example, using a double kettle with a stirring device, a mixer, a mixing tank, or the like, the aqueous medium comes into contact with the pulverized product and volatiles such as hydrogen sulfide that cause odor derived from egg white. In order to sufficiently remove the sulfur compound, it is preferably stirred for 1 minute or longer, more preferably 3 minutes or longer.
The ratio of the heat-coagulated egg white pulverized product to the aqueous medium during the stirring treatment is such that the pulverized product is stirred in an aqueous medium of 1.5 times or more by mass so that the pulverized product and the aqueous medium are in sufficient contact It is preferable to process.

In the present invention, the cooked food is retort-treated by adding the heat-coagulated processed egg white pulverized product that has been stirred in an aqueous medium at 70 ° C. or higher as described above. For example, after heat-coagulated egg white pulverized product is stirred in an aqueous medium at 70 ° C. or higher, the pulverized product is taken out from the aqueous medium, added to the cooked food, sealed in a heat-resistant container, and retort-treated. Or a method of retorting by individually filling and sealing a pulverized product and cooked food taken out of an aqueous medium into a heat-resistant container. When the aqueous medium to be used is a cooked food raw material, the heat-coagulated egg white pulverized product is added to the aqueous medium composed of the cooked food raw material at 70 ° C. or higher and stirred under opening, and then the cooking containing the pulverized product After the food is filled and sealed in a heat-resistant container and retort processed, or after adding the heat-coagulated egg white pulverized product to the aqueous medium composed of the cooked food raw material, the mixture is heated to 70 ° C. A method of filling and sealing a cooked food containing bismuth in a heat-resistant container and performing a retort treatment, and the like.
In retort treatment, cooked food containing heat-coagulated processed egg white pulverized product is filled and sealed in a heat-resistant container such as a can or a retort pouch, and the product temperature at the center of the food is equivalent to or equivalent to 120 ° C for 4 minutes. What is necessary is just to perform the heat sterilization process for 5 to 90 minutes at the conditions which have the above effect, specifically, 110-130 degreeC.

  The amount of egg white contained in the cooked food is preferably 0.1% or more and more preferably 1% or more in terms of egg white solids relative to the product so that the egg white protein can be sufficiently ingested together with the cooked food. As for the egg white solid content, the egg white solid content of the egg white mixed liquid is not substantially changed by each process of heat coagulation, pulverization and stirring in an aqueous medium. The content of is calculated from the amount of cooked food containing the heat-coagulated processed egg white pulverized product after stirring in an aqueous medium and the content of egg white solids in the egg white mixture used to produce this. be able to. Further, when the aqueous medium is a cooked food raw material, the amount is calculated from the amount of cooked coagulated egg white pulverized product contained in the cooked food and the content of egg white solids in the egg white mixture used for producing the cooked food. be able to.

  By the production method of the present invention as described above, the odor derived from egg white after the retort treatment is remarkably reduced, so that the flavor is not impaired by the odor derived from egg white even if the cooked food contains egg white. Therefore, for example, when egg white is added to various cooked foods such as stew, soup, stewed dishes, and miscellaneous foods by the production method of the present invention, egg white protein, which is a high-quality protein, can be ingested together with these cooked foods. Unprecedented egg white-containing retort cooked food is obtained. And it can apply suitably for the various retort cooked foods which adjusted the calorie and the nutritional component, especially the retort cooked foods for elderly people and infants which need to ingest high quality protein.

  Thus, the reason why the odor derived from egg white after the retort treatment is remarkably reduced is not clear, but the pulverized product obtained by heating and coagulating the egg white mixed solution is stirred in an aqueous medium at 70 ° C. or higher. By being treated, the aqueous medium is impregnated to the center of the pulverized product of the heat-coagulated egg white to remove volatile sulfur compounds such as hydrogen sulfide, which are the cause of egg white-derived odors. It is presumed that starch and / or edible fats and oils contained in the pulverized product have a masking effect and act synergistically.

  Examples of the present invention and test examples will be described below to further explain the present invention.

[Example 1]
(1) Production of heat-coagulated egg white pulverized product Raw egg white liquid (egg white solid content 11.6%) 30 kg, dried egg white (egg white solid content 92.9%) 18 kg, sugar 5 kg, starch (corn starch, Nippon Food & Chemical Co., Ltd. ) 3 kg, soy sauce 2 kg and 42 kg of fresh water were put into a mixer and mixed to prepare an egg white mixture. The egg white content of this egg white mixture was about 20% in terms of egg white solid content. Next, the produced egg white mixed liquid was filled in a casing having a diameter of about 6.5 cm, immersed in water at 90 ° C. for 60 minutes to solidify by heating, and then cooled to produce a solidified product.
Subsequently, the coagulated product was pulverized with a chopper having a plate hole diameter of 5 mm to produce a heated coagulated egg white pulverized product. The pulverized product of heat-coagulated egg white produced had 98% or more of the entire pulverized product having a major axis of 5 mm or less, and more than 90% of the entire pulverized product had a major axis of 1 mm or more.

(2) Production of cooked food (boiled udon) The following raw materials were prepared.
Boiled udon (cut to 10mm length) 15.0kg
Burdock (3mm slice) 3.0
Carrot (cut into 7mm square) 3.0
Maitake (3mm slice) 3.0
Chicken (cut into 10mm square) 3.0
Starch 2.5
Dark soy sauce 1.0
Sugar 0.5
Skipjack extract 0.2
Comb extract 0.2
Shimizu 68.6
――――――――――――――――――――――――――――――
Total 100.0kg
Next, fresh water, starch, thick soy sauce, sugar, bonito extract and kumbu extract were put into a double kettle and heated to 90 ° C. with mixing and stirring to obtain a seasoning liquid. Subsequently, the raw material boiled udon, burdock, carrot, maitake and chicken were added to this as ingredients, mixed and stirred, and then cooled to 20 ° C. to prepare stewed udon.

(3) Manufacture of egg white-containing retort cooked food (egg white-containing retort stewed udon) The heat-coagulated egg white pulverized product prepared in (1) is poured into double amount of water heated to 70 ° C in a double kettle equipped with a stirrer. Then, after stirring for 5 minutes without a lid at a rotating speed of 20 rpm, the pulverized product was separated by filtration with a 30 mesh strainer and taken out from water to produce a heat-coagulated processed egg white pulverized product. Next, 10 g of this heat-coagulated processed egg white pulverized product and 100 g of stewed udon made in (2) were individually filled and sealed in a heat-resistant 120 mL capacity retort pouch at 120 ° C. using a hot water retort. It was retorted for 40 minutes and then cooled to produce egg white-containing retort stewed udon. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Example 2]
In Example 1 (1), egg white-containing retort stewed udon was obtained by the same formulation and manufacturing method as Example 1 except that salad oil (rapeseed salad oil) was blended in the egg white mixture instead of starch. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Example 3]
In Example 1 (1), the amount of starch mixed in the egg white mixture was reduced to 1.5 kg and 1.5 kg of salad oil (rapeseed salad oil) was newly added. Containing retort stewed udon was obtained. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Example 4]
By using the same composition and manufacturing method as in (1) and (2) of Example 1, a ground product of heat-coagulated egg white and stewed udon were prepared. Next, after heating 100 kg of the cooked udon noodles to 70 ° C. with a double kettle equipped with a stirrer, 10 kg of heat-coagulated egg white pulverized product was added, and the stirring blades were rotated using the double kettle stirrer. The mixture was stirred for 5 minutes without a lid at a speed of 20 rpm. The stewed udon containing the heat-coagulated processed egg white pulverized product after the stirring treatment was filled and sealed in a heat-resistant container in the same manner as in Example 1, and then retort-treated to produce egg white-containing retort stewed udon. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Example 5]
In Example 4, egg white-containing retort stewed udon was prepared by the same manufacturing method and composition as Example 4 except that salad oil (rapeseed salad oil) was blended in the egg white mixture instead of starch. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Example 6]
In Example 4, the same method as in Example 4 except that the amount of starch in the egg white mixture was reduced to 1.5 kg and 1.5 kg of salad oil (rapeseed salad oil) was newly added to produce an egg white mixture. Egg white-containing retort stewed udon was prepared. The egg white content of the produced egg white-containing retort stewed udon was 1.8% in terms of egg white solid content relative to the product.
When the produced egg white-containing retort stewed udon was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was not impaired by the odor derived from egg white, which was preferable.

[Comparative Example 1]
In Example 1 (1), except that starch was not added to the egg white mixture and the amount of decrease was adjusted by increasing the amount of fresh water, the egg white-containing retort stewed udon was prepared using the same composition and method as in Example 1. Made.
When the egg white-containing retort stewed udon produced was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was impaired by the odor derived from egg white, which was not preferable.

[Comparative Example 2]
By using the same composition and manufacturing method as in (1) and (2) of Example 1, a ground product of heat-coagulated egg white and stewed udon were prepared. Next, 10 g of the heated coagulated egg white pulverized product and 100 g of stewed udon were sequentially filled and sealed in a heat-resistant container, and retort-treated as in Example 1 to produce egg white-containing retort stewed udon.
When the egg white-containing retort stewed udon produced was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was impaired by the odor derived from egg white, which was not preferable.

[Comparative Example 3]
In Example 1 (3), the same composition as in Example 1 was used, except that the heat-coagulated egg white pulverized product was added to 70 ° C. water and stirred, and then stirred into 20 ° C. water. Egg white-containing retort stewed udon was made by the manufacturing method.
When the egg white-containing retort stewed udon produced was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was impaired by the odor derived from egg white, which was not preferable.

[Comparative Example 4]
A heat-coagulated egg white pulverized product and stewed udon were produced by the same production method and blending as in (1) and (2) of Example 1. Next, 100 kg of stewed udon at 20 ° C. and 10 kg of heat-coagulated egg white pulverized product were put into a double kettle equipped with a stirrer, and the lid was stirred at a rotational speed of 20 rpm using a double kettle stirrer without a lid. The mixture was stirred for 5 minutes. The stewed udon containing the pulverized product was filled and sealed in a heat-resistant container in the same manner as in Example 1, and then retort-treated to produce egg white-containing retort stewed udon.
When the egg white-containing retort stewed udon produced was heated to 60 ° C. and then opened and eaten, the flavor of the stewed udon was impaired by the odor derived from egg white, which was not preferable.

  Based on the above, the egg white mixture containing starch and / or edible oil / fat is heat-coagulated and pulverized, and then it is made to contain a heat-coagulated egg white pulverized product that has been stirred in an aqueous medium at 70 ° C. or higher. The egg white-containing retort cooked foods of Examples 1 to 6 were prepared in Comparative Example 1 using an egg white mixed liquid not containing starch or edible oils and fats, and an aqueous medium having a heat-coagulated egg white pulverized product of 70 ° C or higher. Compared to the egg white-containing retort cooked foods of Comparative Examples 2 to 4 produced by a method that does not stir under open conditions, the odor derived from egg white is reduced and the flavor of the cooked food is not impaired, which is preferable. Can understand.

Claims (7)

Egg white content characterized by containing a heat-coagulated processed egg white pulverized product that has been stirred and released in an aqueous medium at 70 ° C. or higher after heat-coagulating and pulverizing the egg white mixture containing starch and / or edible oil and fat. Retort cooked food manufacturing method. The manufacturing method of the egg white containing retort cooked food of Claim 1 which performs the said stirring process for 1 minute or more. The manufacturing method of the egg white containing retort cooked food of Claim 1 or 2 which performs the said grinding | pulverization process so that 90% or more of the whole ground material may become 10 mm or less in a major axis. The method for producing an egg white-containing retort cooked food according to any one of claims 1 to 3, wherein the starch content of the egg white mixture is 0.5 to 15%. The method for producing an egg white-containing retort cooked food according to any one of claims 1 to 3, wherein the edible fat content of the egg white mixture is 1 to 15%. The manufacturing method of the egg white containing retort cooked food in any one of Claims 1 thru | or 5 which makes egg white content of the said egg white liquid mixture 10-30% in conversion of egg white solid content. The manufacturing method of the egg white containing retort cooking food in any one of Claims 1 thru | or 6 which makes egg white contain 0.1% or more in conversion of egg white solid content with respect to a product.