Q.p. Corporation

Minori Kayanuma

Hideaki Takahashi

Ryoji Tanaka

Hideaki Kobayashi

Toshiharu Tanaka

Kazuyuki Inoue

Ryo Sasahara

Kayo Sugiura

Nanako Abe

Takayuki Watanabe

A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75&#xb0; C. for 24 hours.

Dried egg white, production method therefor, and food containing improved dried egg white

Growing community of inventors

Tokyo, Japan

Minori Kayanuma