Whole egg solution and method for producing whole egg solution

摘要

PROBLEM TO BE SOLVED: To reduce the number of general viable bacteria, to kill harmful bacteria such as Salmonella (SE bacterium), coliforms, etc., and not to cause the deterioration of the function of whole egg liquid before heat sterilization. A method for producing liquid and whole egg liquid is provided. SOLUTION: Whole egg liquid is heated at 58.0 to 58.6 ° C for 24 minutes. [Selection diagram] Fig. 1