Abstract: [Problem] There is provided a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA). The method for identifying a processed egg suitable to be puffed comprises mixing a processed egg and water, measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA), and calculating a slope in viscosity change based on a measurement result obtained from the foregoing step.

Abstract: Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.

Abstract: To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

Abstract: [Problem] To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] There is provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

Abstract: [Problem] There is provided a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA).

Abstract: Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.