Example 2] First, after breaking a chicken egg and separating raw egg yolk and raw egg white, 70% egg white solution prepared by filtering the raw egg white with a 30 mesh strainer, 0.2% calcium lactate, 0.25% xanthan gum After adding 29.55% of fresh water, stirring and mixing, the first processed egg white liquid (0.7 Pa · s (product temperature 20 ° C.) of the present invention was sterilized by heating at 56 ° C. for 3.5 minutes using a plate heat exchanger. )) Was prepared. In addition, after splitting the chicken egg and separating the raw egg yolk and the raw egg white, the egg white solution prepared by filtering the raw egg white with a 30-mesh strainer was added to 95% of the egg white solution, 0.2% of sodium alginate, and 4.8 of fresh water. %, And after stirring and mixing, the second processed egg white liquid (0.3 Pa · s (product temperature 20 ° C.)) of the present invention was prepared by heat sterilization at 56 ° C. for 3.5 minutes using a plate heat exchanger. . Finally, 16 kg of the two types of processed egg white liquor was filled in a 20 kg tank to obtain a processed egg white liquor set for porridge of the present invention.