| 摘要 |
PROBLEM TO BE SOLVED: To shorten a drying time in producing an egg soup product by using a vacuum freeze drying method. SOLUTION: This method for producing an instant egg soup product comprises a process for preparing an egg soup product containing at least >=10 wt.% egg liquid in a state before drying and freezing the egg soup product, a process for feeding the egg soup product to a drying chamber of a vacuum freeze dryer, a process for evacuating the pressure in a drying chamber equal to or lower than a fixed pressure capable of freeze drying the egg soup product, a first drying process for setting the highest temperature of a heating rack for the egg soup product at about 85 deg.C to about <=230 deg.C and heating and drying the egg soup product until its inner temperature reaches approximately its surface temperature by the radiant heat of the rack, i.e., not exceeding the range of about 55 deg.C to about 60 deg.C a second drying process for heating and drying the egg soup product so as to make the surface temperature of the egg soup product not exceed the range of about 55 deg.C to about 60 deg.C until the water content of the egg soup product reaches <=3 wt.%, and a process for taking out the egg soup product freeze-dried in vacuum by the first and the second drying processes from the drying chamber of the vacuum freeze dryer. |
