Freeze-dried scrambled egg and production method thereof

Abstract

To provide freeze-dried scrambled egg which has a smooth texture after restored and a reduced used amount of an egg as a raw material, and is hearty further.SOLUTION: Freeze-dried scrambled egg is eaten after restored by pouring water or hot water thereover. The freeze-dried scrambled egg includes: a scrambled egg part derived from egg; and a scrambled egg-like part derived from an emulsified oil and fat. Alternatively, there is provided freeze-dried scrambled egg which includes: heat-coagulated egg, an oil and fat, and an emulsifier; and a reaction product which is obtained by reaction between an alginic alkali metal salt and a calcium salt.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a freeze-dried scrambled egg that can be reconstituted by pouring water or hot water over it and then eaten. [Background technology]

[0002] Freeze-dried scrambled eggs, which are prepared by freeze-drying scrambled eggs, are used as an ingredient in soups, ramen noodles, and the like. For example, Patent Document 1 describes a method for producing instant scrambled eggs in the form of blocks, in which whole egg liquid or adjusted egg liquid is poured into a heated seasoning soup solution or hot water containing starch or a starch hydrolysate, the egg liquid is solidified into a thin film, and the entire solution is placed in a container of an appropriate shape and size and freeze-dried. Furthermore, Patent Document 2 describes a freeze-dried scrambled egg, which aims to further improve the texture, buoyancy, and dispersibility after reconstitution, by pouring a mixed liquid 1, in which an egg liquid is mixed with an emulsifier, modified starch, and oil, into a heated mixed liquid 2 containing potato starch and the like, to prepare a scrambled egg, which is then freeze-dried. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 61-009268 [Patent Document 2] Japanese Patent Application Publication No. 2017-201910 Summary of the Invention [Problem to be solved by the invention]

[0004] The freeze-dried scrambled eggs described in Patent Document 2 achieve good texture, buoyancy, and dispersibility due to the emulsified oil. Meanwhile, in recent years, there has been an increasing demand for freeze-dried scrambled eggs that give the impression of a larger amount of scrambled egg. However, simply increasing the amount of egg used increases production costs. Furthermore, simply increasing the amount of oil used dissolves the oil when reconstituted in hot water, making it impossible to improve the volume of the scrambled eggs.

[0005] The present invention has been made in consideration of the above, and aims to provide a freeze-dried scrambled egg that has a smooth texture after reconstitution and gives a feeling of greater volume while using a reduced amount of egg as a raw material. [Means for solving the problem]

[0006] The freeze-dried scrambled egg of the present invention is a freeze-dried scrambled egg that can be reconstituted and eaten by pouring water or hot water over it, and has a scrambled egg portion derived from an egg and a scrambled egg-like portion derived from emulsified oil and fat. The water or hot water includes soup.

[0007] Another freeze-dried scrambled egg of the present invention is a freeze-dried scrambled egg that can be reconstituted and eaten by pouring water or hot water over it, and contains heat-coagulated eggs, oil and fat, an emulsifier, and a calcium-reactive gelling agent, which is a reaction product of an alkali metal alginate and a calcium salt.

[0008] The method for producing freeze-dried scrambled eggs of the present invention comprises the steps of preparing an emulsion containing oils and fats, an emulsifier, and an alkali metal alginate, mixing the emulsion with liquid whole eggs to prepare a first mixed liquid, preparing a second mixed liquid containing a soluble calcium salt, pouring the first mixed liquid into the heated second mixed liquid to produce a pre-freezing liquid containing a solid component that is a mixture of a scrambled egg portion derived from the liquid whole egg and a scrambled egg-like portion derived from the gelled emulsion, and freeze-drying the pre-freezing liquid. [Effects of the Invention]

[0009] The freeze-dried scrambled egg of the present invention has a scrambled egg-like portion derived from emulsified fats and oils, which gives it a smooth texture after reconstitution. Furthermore, the freeze-dried scrambled egg of the present invention is less likely to dissolve in hot water or the like during reconstitution, and the scrambled egg-like portion derived from the fats and oils also contributes to improving the volume, so that a greater volume can be obtained while reducing the amount of egg used. [Brief explanation of the drawings]

[0010] [Figure 1]FIG. 1 is a production flow diagram of a freeze-dried scrambled egg according to one embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] First, the structure and components of freeze-dried scrambled egg, which is one embodiment of the present invention, will be described. In this specification, when simply referring to freeze-dried scrambled egg, it means the freeze-dried scrambled egg of this embodiment. Furthermore, the egg-derived portion of the freeze-dried scrambled egg is referred to as the "scrambled egg portion," and the fat-derived portion is referred to as the "scrambled egg-like portion," and the combination of these is simply referred to as "scrambled egg." Furthermore, the "scrambled egg" contained in the freeze-dried scrambled egg may be referred to as the "scrambled egg component" below.

[0012] The freeze-dried scrambled egg of this embodiment has a texture in which an egg-derived scrambled egg portion and an emulsified oil-derived scrambled egg-like portion are mixed together. The egg-derived scrambled egg portion is the portion of liquid whole egg that is introduced into a heated liquid, thermally coagulates, and loses moisture through freeze-drying. The emulsified oil-derived scrambled egg-like portion is the portion of the oil-containing emulsion that has gelled and lost moisture and other volatile components through freeze-drying. More precisely, the scrambled egg-like portion is not gelled as a whole, but rather a portion of the oil-containing emulsion has gelled, retaining the remaining ungelled portion of the emulsion.

[0013] As will be explained later in the explanation of the manufacturing method, freeze-dried scrambled eggs are made by adding a solution (first mixture) made by mixing whole eggs with an emulsion containing fats and various additives and oils and fats, to a boiling liquid (second mixture). As a result, the scrambled egg portion derived from eggs contains ingredients other than eggs, while the scrambled egg-like portion derived from fats and fats incorporates most of the additives contained in the emulsion in addition to fats and fats. The scrambled egg portion derived from eggs and the scrambled egg-like portion derived from fats and fats are mixed together to form a scrambled egg. The scrambled egg in freeze-dried scrambled eggs is the result of the first mixture being thermally coagulated and gelled, and losing volatile components such as water and ethanol through freeze-drying.

[0014] The freeze-dried scrambled eggs are molded into a block shape. The shape of the block is not particularly limited and may be rectangular or cylindrical. The size of the block can be determined depending on the application. When the block has a roughly rectangular shape, it can be made to have a length x width x thickness of approximately 1 to 15 cm x 1 to 15 cm x 0.5 to 10 cm, and is usually approximately 2 to 9 cm x 2 to 9 cm x 1 to 5 cm, with a size of 3 to 8 cm x 3 to 8 cm x 1 to 4 cm being preferred for freeze-dried egg foods. If the block is too small, it will simply not feel voluminous when eaten.

[0015] Eggs that can be used include eggs from chickens, quails, ducks, etc. From the viewpoint of cost, chicken eggs are preferred.

[0016] The freeze-dried scrambled egg contains fats and oils emulsified with an emulsifier, which will be described later. The fats and oils are not particularly limited as long as they are edible fats and oils, and for example, vegetable oils and animal oils can be used. Examples of vegetable oils include palm oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, etc. Examples of animal oils include lard, tartar, butter, etc. The fats and oils are preferably fats and oils with a melting point of 40°C or less, as they are mixed with the liquid egg during the production process. One type of fat or oil may be used alone, or two or more types may be used in combination.

[0017] The content of the scrambled egg component in the freeze-dried scrambled egg is preferably 33 parts by mass or more per 100 parts by mass excluding the other side ingredients other than eggs, which will be described later. This is because sufficient volume of the scrambled egg can be obtained after reconstitution. On the other hand, the content of the scrambled egg component in the freeze-dried scrambled egg is preferably 96 parts by mass or less per 100 parts by mass excluding the other side ingredients other than eggs, which will be described later. This is because the freeze-dried scrambled egg contains additives such as sugars.

[0018] The content of fats and oils in the freeze-dried scrambled egg is preferably 6.2 parts by mass or more per 100 parts by mass of the scrambled egg component. This is to smooth the texture after reconstitution and increase the volume of the scrambled egg. On the other hand, the content of fats and oils in the freeze-dried scrambled egg is preferably 51 parts by mass or less per 100 parts by mass of the scrambled egg component. This is because if there is too much fat and the ratio of the oil-derived scrambled egg-like portion to the egg-derived scrambled egg portion becomes too high, the scrambled egg-like taste will be lost.

[0019] The freeze-dried scrambled egg contains the emulsifier used to emulsify the oil and fat. The inclusion of the emulsifier stabilizes the emulsion of the oil and fat during the production process, improving the buoyancy and dispersibility of the freeze-dried scrambled egg when reconstituted. Buoyancy refers to the resistance of the reconstituted scrambled egg to settling in soup. Dispersibility refers to the ease with which the reconstituted scrambled egg spreads. The emulsifier is not particularly limited as long as it is an edible emulsifier. For example, glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin, etc. can be used. These emulsifiers may be used alone or in combination of two or more.

[0020] The content of emulsifier in the freeze-dried scrambled egg is preferably 0.03 parts by mass or more per 100 parts by mass of the scrambled egg ingredients. This is to sufficiently stabilize the emulsion during the production process. On the other hand, the content of emulsifier in the freeze-dried scrambled egg is preferably 5.0 parts by mass or less per 100 parts by mass of the scrambled egg ingredients. If the amount of emulsifier is too high, the fluffiness of the scrambled egg after reconstitution is lost, and the quality as a food product is reduced.

[0021] Freeze-dried scrambled eggs contain a reaction product of calcium salt and alkali metal alginate, a calcium-reactive gelling agent. By gelling the fat, the fat does not dissolve in hot water during reconstitution and mixes with the egg-derived scrambled egg portion, improving the volume of the scrambled egg. Freeze-dried scrambled eggs also contain unreacted calcium-reactive gelling agent that did not react with calcium ions during the manufacturing process.

[0022] In addition to alkali metal alginates, calcium-reactive gelling agents include deacylated gellan gum and iota-carrageenan. However, the use of alkali metal alginates, preferably sodium alginate, allows for the formation of a larger scrambled egg-like portion than other calcium-reactive gelling agents, and also has a faster reaction rate with calcium ions, shortening the time required for gel formation. The gelling agent may contain only one type selected from alkali metal alginates, or may contain two or more types.

[0023] The content of alkali metal alginate in the freeze-dried scrambled egg is preferably 1.7 parts by mass or more per 100 parts by mass of the scrambled egg component. If the amount of alkali metal alginate is too small, the scrambled egg flavor derived from the oil and fat cannot be sufficiently retained, and the oil and fat are likely to dissolve and scatter when rehydrated with hot water. On the other hand, the content of alkali metal alginate is preferably 9.8 parts by mass or less per 100 parts by mass of the scrambled egg component. If the amount of alkali metal alginate is too large, granular lumps remain in the scrambled egg after rehydration, impairing the texture.

[0024] Furthermore, since the alkali metal alginate is gelled by contacting it with calcium ions during the manufacturing process, some of the calcium ion source used for gelling may remain unreacted in the freeze-dried scrambled eggs. For example, if calcium lactate is used as the calcium ion source, the freeze-dried scrambled eggs will contain lactic acid, as described below.

[0025] The freeze-dried scrambled egg may contain starch, modified starch, or both. The inclusion of starch or modified starch increases moisture retention and improves dispersibility. Examples of starch include potato starch, wheat starch, corn starch, tapioca starch, etc. The modified starch is not particularly limited, but various cross-linked starches, starch acetate, hydroxypropyl starch, starch sodium octenyl succinate, phosphated starch, etc. can be used. The origin of the starch used as the raw material for the modified starch is not particularly limited, and examples include corn, potato, wheat, tapioca, sweet potato, sago palm, etc. The starch and modified starch may be used alone or in combination of two or more.

[0026] From the viewpoint of achieving a smooth texture and enhancing dispersibility after reconstitution, the content of starch and modified starch in the freeze-dried scrambled egg is preferably 2.5 parts by mass or more per 100 parts by mass of the scrambled egg ingredients. On the other hand, from the viewpoint of achieving a fluffy scrambled egg after reconstitution, the content of starch and modified starch in the freeze-dried scrambled egg is preferably 42 parts by mass or less per 100 parts by mass of the scrambled egg ingredients. Even when the freeze-dried scrambled egg is reconstituted in a soup containing salt, dehydration of the scrambled egg (firm texture) can be suppressed by adding starch or modified starch.

[0027] The freeze-dried scrambled egg may contain sugars. By including sugars, denaturation during freezing is suppressed, resulting in a good texture. Examples of the sugars include monosaccharides such as glucose, tagatose, and arabinose, oligosaccharides such as sugar and fructose, non-reducing sugars such as trehalose, sugar alcohols such as sorbitol, reduced starch syrup, and oligosaccharides. The sugars may be used alone or in combination of two or more.

[0028] From the viewpoint of improving the texture after reconstitution and enhancing the reconstitution properties, the content of sugars in the freeze-dried scrambled egg is preferably 8 parts by mass or more and 59 parts by mass or less per 100 parts by mass of the scrambled egg component.

[0029] The freeze-dried scrambled egg may contain a thickener. By including a thickener, the size of the freeze-dried scrambled egg can be adjusted to an appropriate range. A thickener that is not Ca-reactive is used. The thickener is not particularly limited, but examples include lambda carrageenan, tamarind gum, gum arabic, xanthan gum, guar gum, HM pectin, locust bean gum, native gellan gum, and alginic acid. Furthermore, many of the above-mentioned various starches, modified starches, and polysaccharides also function as thickeners. A single thickener may be used, or two or more may be used in combination.

[0030] The freeze-dried scrambled eggs may further contain shape retainers such as dextrin, starch and gelatin, coloring agents such as β-carotene and paprika pigment, various seasonings, and antioxidants such as vitamin E.

[0031] The freeze-dried scrambled egg may contain other side ingredients besides eggs. Examples of other side ingredients include various animal meats such as beef, pork, chicken, fish, shrimp, and crab, which serve as main dishes together with eggs, tofu, and vegetable protein foods, as well as vegetables such as green onions, tomatoes, onions, and bitter melon, various mushrooms, and various beans, which serve as side dishes. The proportion of other side ingredients than eggs contained in the freeze-dried scrambled egg is not particularly limited.

[0032] Next, the method for producing freeze-dried scrambled eggs according to this embodiment will be described with reference to the flow chart in FIG.

[0033] An emulsion is prepared by dissolving an alkali metal alginate, an emulsifier, and other additives in water, adding an oil, and stirring and emulsifying. The alkali metal alginate may be dissolved in ethanol before use. Emulsified oils and fats may also be used as the oil. The various additives include the above-mentioned starch, modified starch, emulsifier, oil, sugar, thickener, shape-retaining agent, colorant, seasoning, antioxidant, etc. A thickener, etc., is added to liquid whole egg (filtered product) as needed to adjust the viscosity, and the mixture is poured into the emulsion and mixed in a cutting motion to prepare the first mixture. The various additives may also be incorporated into the second mixture, described below, as needed.

[0034] Additives such as starch are dissolved in water as needed, and the mixture is heated to 95°C or higher. A soluble Ca salt is added and dissolved to prepare a second mixture. The soluble Ca salt dissociates in the second mixture and serves as a Ca ion source. Examples of soluble Ca salts include Ca chloride and Ca lactate, and Ca lactate is preferably used. When Ca lactate is used, it has been experimentally confirmed that any unreacted material remaining in the scrambled egg does not affect the flavor, so the step of washing and removing the unreacted material can be omitted.

[0035] The combined amount of the liquid whole egg and the oil is preferably 75 to 95 parts by mass per 100 parts by mass of the first mixture excluding water and ethanol. The amount of the oil is preferably 2.0 to 45 parts by mass per 100 parts by mass of the liquid whole egg and the oil contained in the first mixture. The amount of the emulsifier is preferably 0.01 to 4.6 parts by mass per 100 parts by mass of the liquid whole egg and the oil contained in the first mixture. The amount of the alkali metal alginate is preferably 0.6 to 10 parts by mass per 100 parts by mass of the liquid whole egg and the oil contained in the first mixture. The amount of the soluble Ca salt is preferably 1.0 to 9.0 parts by mass per 100 parts by mass of the liquid whole egg and the oil contained in the first mixture. The amount of the starch and modified starch is preferably 1.0 to 43 parts by mass per 100 parts by mass of the liquid whole egg and the oil contained in the first mixture. The amount of sugars blended is preferably 3.5 to 73 parts by mass per 100 parts by mass of the total of the liquid whole egg and fats and oils contained in the first mixed liquid. The soluble Ca salt is contained in the second mixed liquid, and all or part of the starch, modified starch, and sugars are contained in the second mixed liquid, but the preferred ranges of the amounts of these components blended are determined relative to the total of the liquid whole egg and fats and oils contained in the first mixed liquid.

[0036] The second liquid mixture is heated to a high temperature, preferably above 95°C, and the first liquid mixture is poured into it. The liquid egg solidifies upon heating to form the scrambled egg portion. The gelling agent in the first liquid mixture immediately reacts with the calcium ions in the second liquid mixture to form a gel coating at the interface where the two liquid mixtures come into contact, retaining the ungelled oil and fat to form the scrambled egg-like portion. This results in a fluffy, solid scrambled egg that is a mixture of the scrambled egg portion and the scrambled egg-like portion.

[0037] When calcium chloride is used as the soluble calcium salt, it is preferable to remove excess calcium chloride that has not been involved in the gelling reaction by washing with running water, etc., in order to suppress the bitterness caused by calcium chloride. When calcium lactate is used as the soluble calcium salt, it is not necessary to remove excess calcium lactate.

[0038] The solution containing the scrambled eggs is cooled to obtain a pre-freezing solution. If necessary, a seasoning liquid may be mixed before or after cooling. If a secondary ingredient other than eggs is used, it may be added before or after cooling.

[0039] As a result of the above, the pre-freezing liquid contains scrambled eggs consisting of scrambled egg portions and scrambled egg-like portions, additives such as starch that were blended into the second mixed liquid, and side ingredients other than eggs.

[0040] The pre-freezing liquid is placed in a container and pre-frozen at -15 to -30°C, and then freeze-dried in a vacuum freeze dryer to remove volatile components such as water and alcohol from the pre-freezing liquid. The scrambled egg portion derived from the liquid whole egg loses water, which accounts for about 3 / 4 of its mass, leaving about 1 / 4 remaining in the freeze-dried scrambled egg. The scrambled egg-like portion derived from fats and oils loses water and water contained in various additives, leaving the remainder remaining in the freeze-dried scrambled egg. This completes the freeze-dried scrambled egg of this embodiment.

[0041] The freeze-dried scrambled egg of this embodiment can be reconstituted and eaten by pouring water or hot water over it. Here, the water or hot water includes soup to which seasonings and the like have been added. This allows the freeze-dried scrambled egg to be used as an ingredient in instant soups, instant noodles, and other instant foods that are eaten after reconstitution with hot water. [Example]

[0042] The freeze-dried scrambled egg of this embodiment will be described in more detail below with reference to examples.

[0043] The main materials used in the examples and comparative examples are as follows: Liquid whole egg: Filtered whole eggs Oils and fats: refined palm oil or canola oil Emulsifier: Sucrose fatty acid ester (Dai-ichi Kogyo Seiyaku Co., Ltd., DK Ester F-110) Gelling agent: sodium alginate, deacylated gellan gum or iota carrageenan

[0044] (Examples 1 to 3) Sodium alginate was dissolved in ethanol and mixed with hot water along with an emulsifier, vitamin E (antioxidant), seasoning, and beta-carotene pigment (coloring agent). Refined palm oil was added and stirred to emulsify the mixture to prepare an emulsion. A mixture of liquid whole egg and reduced starch syrup was added to the emulsion and mixed in a cutting motion to prepare a first mixture. Potato starch was dissolved in water and heated to 95°C or higher, and calcium lactate was dissolved therein to prepare a second mixture. The first mixture was dropped into the second mixture heated to 95°C or higher to form a scrambled egg, and heating was stopped to prepare a pre-freezing solution. Water was added at various points during the above process to adjust the weight. The pre-freezing solution was pre-frozen in a freezer at or below -25°C and then freeze-dried in a vacuum freeze dryer at a vacuum of 133 Pa or less for 24 hours to produce the freeze-dried scrambled eggs of Examples 1 to 3. The blending ratios of each ingredient, along with other examples and comparative examples, are shown in Tables 1 and 2.

[0045] Examples 4 to 6 Sodium alginate was dissolved in ethanol and mixed with hot water along with the emulsifier, vitamin E (antioxidant), seasoning, and beta-carotene pigment (coloring agent). Canola oil was added and emulsified by stirring to prepare an emulsion. Liquid whole egg was added to this emulsion and mixed in a cutting motion to prepare a first mixture. Wheat processed starch and reduced starch syrup were dissolved in water and heated to 95°C or higher, and calcium lactate was dissolved therein to prepare a second mixture. The first mixture was dropped into the second mixture heated to 95°C or higher to form a scrambled egg. The heating was stopped, and side ingredients were added to prepare a pre-freezing solution. Water was added at various points during the above process to adjust the weight. The pre-freezing solution was pre-frozen in a freezer at -25°C or lower, and then freeze-dried in a vacuum freeze dryer at a vacuum of 133 Pa or lower for 24 hours to produce the freeze-dried scrambled eggs of Examples 4 to 6. Examples 4 to 6 can be reconstituted into Chinese soup-style foods containing scrambled eggs.

[0046] Example 7 The freeze-dried scrambled eggs of Example 7 were prepared using the same materials and methods as in Example 6, except that the amount of sodium alginate was reduced and no side ingredients were added.

[0047] (Comparative Example 1) The freeze-dried scrambled eggs of Comparative Example 1 were prepared using the same materials and method as in Example 1, except that xanthan gum was used as a thickener instead of sodium alginate and the composition of the ingredients was changed.

[0048] (Comparative Example 2) The freeze-dried scrambled eggs of Comparative Example 2 were produced using the same materials and method as in Example 6, except that the second mixed liquid was prepared without adding Ca salt and the composition of the ingredients was changed.

[0049] (Comparative Example 3) The freeze-dried scrambled eggs of Comparative Example 3 were prepared using the same materials and method as in Example 1, except that iota-carrageenan was used instead of sodium alginate as the Ca-reactive gelling agent and the composition of the ingredients was changed.

[0050] Comparative Example 4 The freeze-dried scrambled eggs of Comparative Example 4 were prepared using the same materials and method as in Example 6, except that deacylated gellan gum was used instead of sodium alginate as the Ca-reactive gelling agent and the composition of the ingredients was changed.

[0051] [Table 1]

[0052] [Table 2]

[0053] The freeze-dried scrambled eggs of Examples 1 to 7 and Comparative Examples 1 to 4 were reconstituted in hot water and evaluated for appearance and volume when eaten. In Comparative Examples 1 and 2, the fat dissolved and dispersed, resulting in the lack of volume felt like a scrambled egg. In Comparative Example 2, the coloring agent contained in the first mixed liquid dissolved and dispersed, causing the entire liquid to turn yellow, resulting in an appearance slightly different from that of a real scrambled egg. Furthermore, in Examples 1 to 7, which used sodium alginate as a gelling agent, the scrambled egg masses expanded widely, resulting in a shape similar to a real scrambled egg and a large volume, whereas in Comparative Example 3, which used iota-carrageenan as a gelling agent, and Comparative Example 4, which used deacylated gellan gum, the scrambled egg masses were small, and the volume felt when eaten was similar to that of Comparative Example 1, which did not contain a gelling agent.

[0054] The present invention is not limited to the above-described embodiment, and can be embodied in various other forms within the scope of the technical concept of the invention.

Claims

1. A freeze-dried scrambled egg that is reconstituted by pouring water or hot water over it and then eaten. It has a scrambled egg portion derived from eggs and a scrambled egg-like portion derived from emulsified oil and fat, Freeze-dried scrambled eggs.

2. A freeze-dried scrambled egg that is reconstituted by pouring water or hot water over it and then eaten. The product contains heat-coagulated eggs, fats and oils, an emulsifier, and a reaction product of an alkali metal alginate and a calcium salt. Freeze-dried scrambled eggs.

3. The calcium salt is calcium lactate. The freeze-dried scrambled egg according to claim 2.

4. The oil contains 6.2 to 51 parts by mass of fat per 100 parts by mass of the scrambled egg portion and the scrambled egg-like portion. The freeze-dried scrambled egg according to claim 2.

5. preparing an emulsion containing an oil, an emulsifier, and an alkali metal alginate; mixing the emulsion with liquid whole egg to prepare a first mixture; preparing a second mixture containing a soluble calcium salt; A step of adding the first mixed liquid to the heated second mixed liquid to prepare a pre-freezing liquid containing a solid component in which a scrambled egg portion derived from the liquid whole egg and a scrambled egg-like portion derived from the gelled emulsion are mixed; freeze-drying the pre-freezing liquid; A method for producing freeze-dried scrambled eggs comprising the steps of:

6. the soluble calcium salt is calcium lactate; The method for producing freeze-dried scrambled eggs according to claim 5.

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