[Example 1] First, after breaking a chicken egg to separate raw egg yolk and raw egg white, the egg white liquid prepared by filtering the raw egg white with a 30-mesh strainer was added to 95% egg white solution, 0.1% calcium chloride and 0.3% xanthan gum. After adding 4.6% of fresh water, stirring and mixing, the first processed egg white liquid (1.1 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, 75% of the egg white solution prepared by filtering the raw egg white with a 30-mesh strainer, 0.5% sodium alginate and 24.5 fresh water %, And after stirring and mixing, the second processed egg white liquid (0.1 Pa · s (product temperature 20 ° C.)) of the present invention was prepared by sterilization by heating at 56 ° C. for 3.5 minutes using a plate heat exchanger. . Finally, 1 kg of polyethylene bag was filled with 1 kg of the above-mentioned two types of processed egg white liquid, sealed, and then frozen to obtain the processed egg white liquid set for porridge of the present invention.