To provide an inhibitor for protein reaggregation with which a protein processed product is reinforced in its flavor and inhibited from reaggregation caused by reheating through solving the following problem: the flavor of egg which gives delicious taste is generally a cooked one obtained through a heating process and is valued at the midway of aromas and/or tastes, and therefor it is difficult for the conventional aroma or taste agent to impart the flavor to the product while a method of addition of the aroma or the taste agent is employed for enhancing the flavor of egg.

The inhibitor for protein reaggregation contains polyglutamic acid. The protein reaggregation inhibitor is added at 0.001-5.0 pts.wt. to 50 pts.wt. of an egg yolk solid, and thereafter the mixture is heated to obtain the egg processed product, wherein the content of the egg yolk solid falling in the egg processed product is 15-25 wt.%.