JP5398382B2 - Processed egg product and method for producing the same - Google Patents

Description

The present invention relates to a processed egg product containing a non-uniform membranous egg coagulum, having a three-dimensional effect and excellent in soft texture, and a method for producing the same.

Egg processed products such as scrambled eggs and egg bindings are made by mixing the egg mixture with the seasoning added to the thawed egg and mixing it with a frying pan, etc. A shape containing is obtained. Conventionally, for example, Japanese Patent No. 2956050 (patent document 1), which is the invention of the present applicant, is known as a method for mass-producing a processed egg product containing a non-uniform membranous egg coagulum in the food industry. In addition, there is described a method for producing a processed egg product containing a film-shaped coagulated egg having an area of 5 to 300 mm ² prepared by heating and coagulating an egg mixture containing a thickener such as gum or starch in hot water.

On the other hand, in order to prepare dishes, the ingredients are not arranged side by side, but they are arranged with a lot of colorful ingredients with gaps, giving them a three-dimensional feel and excellent soft texture. The dishes that produce fun are gaining popularity recently. Therefore, in a processed egg product containing non-uniform membranous egg coagulum such as scrambled eggs and egg bindings, an unprecedented large, specifically, yellow membranous egg coagulum having an area of about 700 to 5000 mm ² overlaps. If the processed egg product prepared as described above can be prepared, it is possible to provide a processed egg product having a three-dimensional effect and having a soft texture. However, in the case of the conventionally known production method of Patent Document 1, although heat coagulation in hot water is excellent as a method for mass production in the food industry, the egg liquid is dispersed in hot water. An egg processed product containing a film-shaped coagulated egg having a size of 700 mm ² or more could not be prepared.

Japanese Patent No. 2956050

Therefore, the present invention relates to a processed egg product containing a non-uniform membranous egg coagulum, and the yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less is 40 It aims at providing the processed egg product which contains more than%.

In order to achieve the above-mentioned object, the present inventor has conducted extensive research on an egg processed product containing a non-uniform membranous egg coagulum. As a result, if an egg mixture containing at least egg yolk containing a specific amount of a specific edible fat and cellulose is added to hot water having a specific pH and water temperature and heated and solidified, the area is unexpectedly 700 to 5000 mm ^2. In addition, it has been found that an egg processed product having a thickness of 7 mm or less and a yellow membranous egg coagulum of 40% or more based on the whole yellow egg coagulum and having a very three-dimensional effect and excellent soft texture can be obtained. The present invention has been completed.

That is, the present invention
(1) In an egg processed product containing a yellow membranous egg coagulum,
Containing 40% or more of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum,
And the processed yellow egg-like egg coagulum contains 1 to 25% edible fats and oils having an iodine value of 70 or less and 0.05 to 5% cellulose,
(2) The method for producing a processed egg product according to (1), wherein an egg mixture containing at least egg yolk containing 1 to 25% edible oils and fats having an iodine value of 70 or less and 0.05 to 5% cellulose is prepared at a pH of 3 A method for producing a processed egg product containing a yellow membranous egg coagulum obtained by adding to ~ 6 and hot water having a water temperature of 70 to 100 ° C.,
It is.

In addition, in the processed egg product containing the non-uniform membranous egg coagulum described later, the present inventor has prepared an egg mixture containing at least egg yolk containing 1 to 25% edible fats and oils having an iodine value of 70 or less at pH 3 to 6, an application (Japanese Patent Application No. 2009-154593) relating to a method for producing a processed egg product containing a yellow membranous egg coagulum obtained by adding it to hot water having a water temperature of 70 to 100 ° C., and a non-uniform film described later Processed egg containing egg-like egg coagulum, a yellow membranous egg coagulation obtained by adding an egg mixture containing at least egg yolk containing 0.05 to 5% cellulose to hot water having a water temperature of 70 to 100 ° C. Has been filed (Japanese Patent Application No. 2009-154594) relating to a method for producing processed egg products containing a product, contains a large and non-uniform yellow film-like egg coagulum that has not been obtained in the past, has a three-dimensional effect, and is soft For producing processed egg products with excellent texture It is doing the application in accordance with. The present invention responds to the consumer's intention for a processed egg product that contains a larger amount of non-uniform yellow film-like egg coagulum and has a soft texture.

According to the present invention, in a processed egg product containing a non-uniform membranous egg coagulum, a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less is reduced to 40% of the whole yellow egg coagulum. % Or more, and it is possible to provide a processed egg product that is very three-dimensional and has a soft texture. As a result, it becomes possible to easily and stably produce egg processed products containing a yellow film-like egg coagulum that has an unprecedented large soft texture and further expands the market for processed egg products. Can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

In the present invention, an egg mixture containing at least egg yolk containing 1 to 25% edible fats and oils having an iodine value of 70 or less and 0.05 to 5% cellulose is added to hot water having a pH of 3 to 6 and a water temperature of 70 to 100 ° C. Te if to thermal coagulation, surprisingly membranous egg coagulum following yellow area 700～5000Mm ² and a thickness 7mm containing 40% or more relative to the total egg coagulum yellow also very has stereoscopic effect soft Egg processed products with excellent texture can be provided.

The processed egg product of the present invention contains a non-uniform membranous egg coagulum, and examples thereof include scrambled eggs and egg binding.

The iodine value of edible fats and oils is based on the standard fats and oils analysis test method (2003) established by the Japan Oil Chemists' Society, converted to iodine, and expressed in grams per 100 g of sample. Point to.

The iodine value of the edible fat mixed in the egg mixture containing at least egg yolk of the present invention is 70 or less and preferably 60 or less. When the iodine value is larger than the above range, it is difficult for the egg mixture to spread like a film, and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. The edible oil having an iodine value of 70 or less is not particularly limited as long as it is used in foods. Examples thereof include palm oil, coconut oil, beef tallow, and pork fat.

The compounding quantity of the edible oil and fat whose iodine number is 70 or less is 1-25% with respect to the whole egg liquid mixture containing an egg yolk at least, and 2-15% is preferable. When the amount of iodine value 70 following edible oil is less than the above range, hard film-like egg coagulum film brittle becomes an area 700～5000Mm ² obtain yellow. When it is more than the above range, it is difficult for the egg mixture to spread in the form of a film, and it is difficult to obtain a yellow film-shaped egg coagulum having an area of 700 mm ² or more.

Cellulose is a polysaccharide represented by the molecular formula (C ₆ H ₁₀ O ₅ ) _n and naturally exists as a main component of cell walls and fibers of plant cells. For example, wood pulp, refined linter, cotton fiber, hemp Natural cellulose after delignification of fibers, etc., regenerated cellulose coagulated and regenerated from viscose solution or copper ammonia solution, crystalline cellulose partially depolymerized from natural cellulose with acid agent, etc., refinement by wet grinding of natural cellulose A cellulose etc. are mentioned.

The compounding quantity of the cellulose mix | blended with the egg liquid mixture containing at least egg yolk of this invention is 0.05-5% with respect to the whole egg liquid mixture containing at least egg yolk, and 0.1-5% is preferable. When the blending amount of cellulose is less than the above range, it is difficult for the egg mixture to spread like a film, and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. When the amount is more than the above range, even if the amount is increased, the effect of the present invention is hardly increased and it is not economical.

The egg mixture containing at least egg yolk used in the present invention is not particularly limited, but the ratio of egg yolk and egg white is preferably 9: 1 to 1: 3 in terms of raw material, and is 3: 1 to 1: 2. Is more preferable. When the blending ratio of egg yolk is lower than the above range, the yellow color may not be sufficiently exhibited. When it is higher than the above range, a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained.

The blending amount of egg yolk and egg white of the egg mixture containing at least egg yolk of the present invention is not particularly limited, but it is preferably 50 to 90% in terms of raw, and more preferably 70 to 90% with respect to the whole egg mixture containing at least egg yolk. preferable. When the blending amount of the eggs is lower than the above range, the film becomes brittle and a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained. When the amount is larger than the above range, the egg mixture may not easily spread in the form of a film, and a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained.

The egg to be blended in the egg mixture containing at least egg yolk of the present invention is not particularly limited. For example, raw eggs such as raw whole egg, raw egg yolk and raw egg white obtained by splitting chicken eggs, the raw egg by a strainer, etc. Filtration treatment, bactericidal treatment by heating, freezing treatment, drying treatment, enzyme treatment with phospholipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, ion exchange resin, etc. And those subjected to one or more treatments such as desalination treatment with sodium chloride, mixed treatment of salt or saccharide, and the like.

The egg mixture containing at least egg yolk used in the present invention can be appropriately selected and blended within a range not impairing the effects of the present invention. Specifically, for example, sugar, oligosaccharide, glucose fructose liquid sugar, soy sauce, mirin, salt, miso, ketchup, sauce, bouillon, curry powder, soy sauce, gochujang, nucleic acid, amino acid, sodium glutamate and other seasonings, Milk ingredients such as milk, fresh cream, butter, cheese, skim milk powder, fermented milk, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch, xanthan gum, tamarind seed gum, guar gum, gum arabic , Silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, etc. Mannan, chitin, chitosan Gelling agents such as dextrin, edible oils and fats such as rapeseed oil and soybean oil with an iodine value greater than 70, dietary fibers such as indigestible dextrin and apple fiber, organic acids such as citric acid, tartaric acid, succinic acid, malic acid and acetic acid And antioxidants, such as its salt, ascorbic acid, vitamin E, a pigment | dye, a spice, wheat flour, potato starch, etc. can be mix | blended.

Although the manufacturing method of the yellow membranous egg coagulum used for this invention is not specifically limited, It can manufacture as follows. For example, an egg mixture containing at least egg yolk containing 50 to 90% of whole eggs prepared by filtering with a 30 mesh strainer, 1 to 25% edible fats and oils having an iodine value of 70 or less, and 0.05 to 5% cellulose. Prepare. Next, the egg mixture is added at 1 to 10 kg / min to a water tank in which hot water having a pH of 3 to 6 and a water temperature of 70 to 100 ° C. is convected at a flow rate of 1 to 6 m / min. By rinsing the egg coagulum with a net or the like, a yellow film-like egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less used in the present invention is obtained.

The pH of the hot water used in the production of the yellow film-like egg coagulum is 3 to 6, and preferably 4 to 5.5. When the pH of the hot water is lower than the above range, it is difficult for the egg mixture to spread like a film, and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. When it is higher than the above range, it becomes lumpy and it is difficult to obtain a yellow film-like egg coagulum. The acid agent for adjusting the pH of the hot water is not particularly limited as long as it is used in foods, but organic acids such as citric acid, tartaric acid, succinic acid, malic acid and acetic acid, inorganic acids such as phosphoric acid, apple , Vinegars such as lemon juice and other fruit juices, apple vinegar and black vinegar.

The temperature of the hot water used for the production of the yellow film-like egg coagulum is 70 to 100 ° C, preferably 85 to 100 ° C. When the water temperature of the hot water is lower than the above range, the egg does not sufficiently solidify and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. When it is higher than the above range, it becomes lumpy and it is difficult to obtain a yellow film-like egg coagulum.

The processed egg product of the present invention is a processed egg product containing a non-uniform membranous egg coagulum, wherein the yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less is converted into a yellow egg coagulated product. It contains 40% or more of the whole.

The processed egg product of the present invention contains 40% or more and 60% or more of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum. When the area of the yellow film-like egg coagulum is smaller than the above range, there is no three-dimensional effect and the soft texture is impaired. A yellow film-like egg coagulum having an area larger than the above range cannot be obtained in the present invention. Further, when the thickness of the yellow film-like egg coagulum is larger than the above range, it looks like a lump and impairs the three-dimensional effect and soft texture. Furthermore, when the ratio of the yellow film-like egg coagulum is lower than the above range, there is no sufficient three-dimensional effect and the soft texture is impaired.

The yellow color of the membranous egg coagulum of the present invention represents a whole egg or yolk-like yellow color. Moreover, when whole egg liquid etc. which are not fully mixed with the egg liquid mixture are used, a film-like egg coagulum in which white is partially mixed with yellow may be obtained. Although not particularly limited, it is identified as a yellow film-shaped coagulum when the ratio of the white area to the whole yellow film-shaped egg coagulum is preferably 10: 1 or less.

As long as the processed egg product of the present invention is within the range not impairing the effects of the present invention, raw materials other than the yellow egg coagulum can be appropriately blended. Specifically, for example, nothing other than yellow egg coagulum may be blended, or egg white coagulum may be blended to form a scrambled egg, or seasoning liquid or ingredients such as broth, onion, carrot, etc. It can also be used as a binding egg. In particular, when used as a scrambled egg, a three-dimensional effect and a soft texture are outstandingly very preferable.

The content ratio of the yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum is obtained, for example, as follows. First, the processed egg product is opened in a 30-mesh sieve and washed with water and drained about 3 times, and then the processed egg product is thoroughly removed except for solids such as juice. The solid matter (30 mesh on) remaining in the 30-mesh sieve is drained for about 2 hours to sufficiently remove the water used for washing. Note that the yellow egg coagulum (30 mesh pass) that has fallen out of the 30 mesh sieve is too small to be included in the calculation.

Next, a yellow egg coagulum is selected from the solid material (30 mesh on) after draining remaining in the 30 mesh sieve, and a yellow film egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less. It is determined for each fragment whether or not Finally, the film-like egg coagulum following yellow area 700～5000Mm ² and a thickness 7mm, the above range of yellow egg coagulum mass was measured, the area 700～5000Mm ² and a thickness 7mm or less The content ratio of the yellow membranous egg coagulum to the whole yellow egg coagulum is determined. The mesh size of the sieve used in the present invention is based on the ASTM standard, and corresponds to an opening of 0.59 mm in JISZ8801 (Japanese Industrial Standard).

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
First, 85% total egg solution prepared by filtration through a 30 mesh strainer, 1% palm oil (iodine value 53), 8% rapeseed oil (iodine value 110), 0.1% cellulose, 2% starch, xanthan gum 0. An egg mixture containing at least egg yolk was prepared by stirring and mixing 1%, 1% sodium chloride, 0.5% pepper and 2.3% fresh water. Next, an aqueous citric acid solution (pH 5) heated to 95 ° C. and convected at a flow rate of 3 m / min in a water tank is prepared, and the egg mixture is added to the water tank at 6 kg / min and heated in hot water for 1 minute. After the residence, all of the produced yellow egg coagulum was scooped with a net to prepare a processed egg product (scrambled egg) of the present invention.

[Example 2]
A processed egg product (scrambled egg) of the present invention was prepared according to Example 1 except that palm oil (iodine value 53) was replaced with palm oil (iodine value 10).

[Comparative Example 1]
A processed egg product (scrambled egg) according to Example 1 except that palm oil (iodine value 53) and cellulose were replaced with fresh water, and citric acid aqueous solution (pH 5) of hot water for heat coagulation was replaced with fresh water (pH 7). Prepared.

[Comparative Example 2]
A processed egg product (scrambled egg) was prepared in the same manner as in Example 1 except that the cellulose was replaced with fresh water and the citric acid aqueous solution (pH 5) of hot water for heat coagulation was replaced with fresh water (pH 7).

[Comparative Example 3]
A processed egg product (scrambled egg) was prepared according to Example 1 except that palm oil (iodine value 53) was replaced with fresh water and citric acid aqueous solution (pH 5) of hot water for heat coagulation was replaced with fresh water (pH 7). .

[Comparative Example 4]
A processed egg product (scrambled egg) was prepared according to Example 1 except that palm oil (iodine value 53) and cellulose were replaced with fresh water.

[Comparative Example 5]
A processed egg product (scrambled egg) was prepared according to Example 1 except that palm oil (iodine value 53) was replaced with fresh water.

[Comparative Example 6]
A processed egg product (scrambled egg) was prepared according to Example 1 except that cellulose was replaced with fresh water.

[Comparative Example 7]
A processed egg product (scrambled egg) was prepared according to Example 1 except that the cellulose was replaced with xanthan gum.

[Comparative Example 8]
A processed egg product (scrambled egg) was prepared according to Example 1, except that the citric acid aqueous solution (pH 5) of hot water for heat coagulation was replaced with fresh water (pH 7).

[Test Example 1]
The processed egg products (scrambled eggs) prepared in Examples 1 and 2 and Comparative Examples 1 to 8 were evaluated according to the following evaluation criteria. The three-dimensional effect was evaluated by visual observation by placing 150 g of each processed egg product (scrambled egg) on a flat plate having a diameter of 20 cm after scooping with a net. The texture was evaluated by the softness of the texture when carrying about 20 g with a spoon to the scooping mouth.

[評価基準]
Ａ：黄色の膜状凝固物によって、非常に立体感がありソフトな食感に優れている
Ｂ：黄色の膜状凝固物によって、やや立体感がありソフトな食感を有している
Ｃ：立体感及びソフトな食感に劣り品位を損ねている [Table 1]

[Evaluation criteria]
A: Yellow film-like solidified product has a very three-dimensional effect and excellent soft texture. B: Yellow film-shaped solidified product has a slightly three-dimensional effect and has a soft texture. C: Inferior to three-dimensional feeling and soft texture

As a result of Table 1, an egg mixture containing at least egg yolk containing 1 to 25% edible oil or fat having an iodine value of 70 or less and 0.05 to 5% cellulose is heated in hot water having a pH of 3 to 6 and a water temperature of 70 to 100 ° C. When coagulated, yellow film-like egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less is 40% or more of the whole yellow egg coagulum (Example 1).
66%, 82% of Example 2), and a processed egg product (scrambled egg) having a very three-dimensional effect and excellent soft texture was obtained. On the other hand, the pH of hot water for heating and coagulating an egg mixture containing at least egg yolk is not 3 to 6 when 1 to 25% of edible oil or fat having an iodine value of 70 or less is not blended, or when 0.05 to 5% of cellulose is not blended. In such a case, a three-dimensional effect and a soft texture could not be obtained sufficiently.

[Test Example 2]
In order to investigate the effect of edible oils and fats having an iodine value of 70 or less on processed egg products of the present invention, processed egg products (scrambled eggs) according to Example 1 except that the blending amount of palm oil (iodine value 53) was changed. Prepared. The obtained processed egg product (scrambled egg) was evaluated according to the same evaluation criteria as in Test Example 1.

[Table 2]

As a result of Table 2, when the egg mixture containing at least egg yolk containing 0.05 to 5% cellulose is coagulated by heating in hot water having a pH of 3 to 6 and a water temperature of 70 to 100 ° C., an edible oil or fat having an iodine value of 70 or less is further added. When blended in an amount of 1 to 25%, it contains a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less in an amount of 40% or more of the entire yellow egg coagulum. An egg processed product (scrambled egg) excellent in feeling was obtained. On the other hand, when oils and fats having an iodine value of 70 or less were blended in less than 1% or more than 25%, a three-dimensional effect and a soft texture could not be sufficiently obtained.

[Test Example 3]
In order to investigate the influence of cellulose on the processed egg product of the present invention, an processed egg product (scrambled egg) was prepared according to Example 1 except that the blending amount of cellulose was changed. The obtained processed egg product (scrambled egg) was evaluated according to the same evaluation criteria as in Test Example 1.

[Table 3]

As a result of Table 3, when the egg mixture containing at least egg yolk containing 1 to 25% of edible fat having an iodine value of 70 or less is coagulated by heating in hot water having a pH of 3 to 6 and a water temperature of 70 to 100 ° C., the cellulose is further reduced to 0.00. When blended in an amount of 5 to 5%, it contains 40% or more of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum. An egg processed product (scrambled egg) excellent in feeling was obtained. On the other hand, when less than 0.05% of cellulose was blended, a three-dimensional effect and a soft texture could not be obtained sufficiently.

[Test Example 4]
In order to investigate the effect of the pH of hot water (water temperature 70-100 ° C.) used for heat coagulation of the egg mixture containing egg yolk on the processed egg product of the present invention, the pH was changed by adjusting the amount of citric acid in the hot water A processed egg product (scrambled egg) was prepared according to Example 1 except that. The obtained processed egg product (scrambled egg) was evaluated according to the same evaluation criteria as in Test Example 1.

[Table 4]

As a result of Table 4, when the egg mixture containing at least egg yolk containing 1 to 25% edible fats and oils having an iodine value of 70 or less and 0.05 to 5% cellulose is heated and coagulated in hot water having a water temperature of 70 to 100 ° C, When the pH of the hot water is adjusted to 3 to 6, it contains 40% or more of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum, and has a very three-dimensional effect. A processed egg product (scrambled egg) excellent in soft texture was obtained. On the other hand, when the pH of hot water was less than 3 or greater than 6, a three-dimensional effect and a soft texture could not be obtained sufficiently.

[Example 2]
First, 60% total egg solution prepared by filtration through a 30 mesh strainer, 20% egg white solution prepared by filtration through a 30 mesh strainer, 5% palm oil (iodine value 10), soybean oil (iodine value 120) ) Stir and mix 5%, cellulose 0.4%, starch 1%, xanthan gum 0.2%, sodium glutamate 0.3%, salt 1%, pepper 0.5%, fresh water 6.6%, and at least egg yolk An egg mixture containing was prepared. Separately, 80% egg white liquid prepared by filtration through a 30 mesh strainer, 10% soybean oil (iodine value 120), 2% starch, 0.5% xanthan gum, 0.3% sodium glutamate, 1% sodium chloride, 0.5% pepper and 5.7% fresh water were mixed with stirring to prepare an egg white mixture.

Next, a citric acid aqueous solution (pH 5) heated to 90 ° C. and convected at a flow rate of 3 m / min in a water tank is prepared, and the above two kinds of egg mixture liquids are added to the water tank at a rate of 3 kg / min. After staying in hot water for a minute, all the produced egg coagulum was scooped with a net to prepare about 1 kg each of yellow film-like egg coagulum and egg white coagulum.

Finally, the processed egg product of the present invention is blended with 35% of the above yellow membranous egg coagulum, 35% egg white coagulum, 12% broth, 5% thick soy sauce, 3% white sugar, and 10% boiled onion. (Foiled egg binding) was obtained. When the egg cake was made by placing 120 g of the resulting processed egg product (salted egg binding) on 200 g of cooked rice in a rice cake container, the egg binding portion had a very solid feeling and a soft texture. Excellent and liked. The obtained processed egg product contained 83% of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum.

Claims (2)

In processed egg products containing yellow membranous egg coagulum,
Containing 40% or more of a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less with respect to the entire yellow egg coagulum,
A processed egg product characterized in that the yellow membranous egg coagulum contains 1 to 25% edible fats and oils having an iodine value of 70 or less and 0.05 to 5% cellulose. It is a manufacturing method of the egg processed product of Claim 1, Comprising: The egg liquid containing at least egg yolk which mix | blended 1-25% of edible fats and oils with an iodine value of 70 or less and 0.05-5% of cellulose is pH 3-6 and A method for producing a processed egg product, comprising a yellow membranous egg coagulum obtained by adding in hot water having a water temperature of 70 to 100 ° C.