외관, 흡수성 복원성이 양호하고 달걀의 식감을 훼손하지 않는 양호한 식감을 가지는 동결 또는 동결건조 식품의 제공. 미건조물이며 평균 입자 지름이5~40미크론으로 미세화한 비지를 미건조물로서 란액 원료 100 중량부에 대해서5~35중량부 더해 동결건조하는 것을 특징으로 하는 동결 또는 동결건조달걀 식품의 제조법.
To provide a frozen or freeze-dried egg food excellent in external appearance and water absorptivity/restorability, not loosing any palate feeling inherent in eggs, and having favorable palate feeling. This method for producing frozen or freeze-dried egg food is characterized by comprising adding 5-35 pts.wt. of undried bean-curd refuse formed into a fine-grained structured one having an average mean particle diameter of 5-40 micron to 100 pts.wt. of an egg liquid raw material as an undried product, and subjecting the thus obtained resultant mixture to freeze-dry.