Base material for coagulated egg-like gel, method for preparing coagulated egg-like gel, coagulated egg-like gel and food product

Abstract

Provided are: a coagulated egg-like gel base material capable of easily reproducing the texture and flavor of a coagulated egg; a coagulated egg-like gel using the base material; a method for preparing a coagulated egg-like gel and a food product containing a coagulated egg-like gel. The base material of the egg-like gel for coagulation according to the present invention contains an alginate, an edible fat or oil, and a sugar, and is in a liquid state. In the base material of the egg-like gel for coagulation according to the present invention, the content of edible fat or oil is 10 mass% or more and 23 mass% or less, and the content of saccharides is 3 mass% or more and 13 mass% or less.

Description

Technical Field

[0001] The present invention relates to a base material for coagulated egg-like jelly capable of preparing coagulated egg-like jelly, a method for preparing coagulated egg-like jelly using the base material, coagulated egg-like jelly, and a food containing coagulated egg-like jelly. Background Art

[0002] Set eggs, obtained by coagulating beaten eggs, are characterized by a soft and moderately elastic texture unique to eggs, as well as a rich and slightly sweet flavor, and are used in various cooked foods such as scrambled egg soup, rice bowls, scrambled eggs, omelets, and stir-fries. On the other hand, when cooking liquid eggs into set eggs, hot water heating, baking, etc. are required to coagulate (gelatinize) the egg whites, and currently, it is not possible to easily produce set eggs anywhere.

[0003] On the other hand, there are known technologies for preparing substitutes for coagulated eggs without gelling heat-coagulating proteins. For example, Patent Document 1 describes a method for preparing a heated and beaten egg-like food, characterized in that a polysaccharide is added to a soy protein solution heated in the presence of an alkaline earth metal to form a solution or dispersion, which is then frozen. In addition, for example, Patent Document 2 describes a method for preparing a coagulated egg white-like food material: by gelling a curd polysaccharide suspended in water, adding an emulsifier and edible fat or oil, stirring the mixture, adding alginate and a slow-acting calcium salt to the expanded gelled curd polysaccharide to which the edible fat or oil has been added, filling and shaping the mixture, and solidifying the mixture. Reference List Patent Literature

[0004] [Patent Document 1] Japanese Patent Application Publication No. H09-266758 [Patent Document 2] Japanese Patent No. 4865687 Summary of the Invention Technical issues

[0005] However, because the food described in Patent Document 1 is a frozen product, it requires a long time to heat or thaw. Furthermore, the food is primarily composed of frozen soy protein, structured by reaction with alkaline earth metals (e.g., calcium ions), and lacks the softness, elasticity, and flavor unique to coagulated eggs. The food material described in Patent Document 2 is hard and gelatinized, like the white of a boiled egg, and fails to reproduce the texture and flavor of a coagulated egg obtained by coagulating a beaten egg.

[0006] As described above, in the conventional technology, people's demand for conveniently enjoying the texture and flavor of coagulated eggs obtained by coagulating beaten eggs cannot be fully satisfied.

[0007] In view of the above circumstances, an object of the present invention is to provide a base material for a coagulated egg-like jelly that can easily reproduce the texture and flavor of a coagulated egg, a method for preparing a coagulated egg-like jelly using the base material, a coagulated egg-like jelly, and a food containing the coagulated egg-like jelly. Solution to the problem

[0008] To achieve the above-mentioned objectives, the present inventors conducted intensive research on base materials for coagulated egg-like jelly. As a result, the present inventors discovered a base material for coagulated egg-like jelly that has a good balance of softness and elasticity. By using alginate, edible fats or oils, and sugars, and by setting the edible fats or oils and sugars contents within predetermined ranges, the present inventors were able to reproduce an egg-like flavor and facilitate handling, thereby completing the present invention.

[0009] That is, the present invention relates to: (1) A base material for a coagulated egg-like gel, the base material comprising alginate, edible fat or oil, and sugar, wherein The content of edible fat or oil is 10% by mass or more and 23% by mass or less, and The sugar content is 3% by mass or more and 13% by mass or less; (2) The base material for the coagulated egg-like gel according to (1), further comprising protein; (3) The base material for solidified egg-like gel according to (2), wherein the protein comprises vegetable protein; (4) The base material for solidified egg-like gel according to any one of (1) to (3), further comprising an emulsifier; (5) The base material for coagulated egg-like gel according to (4), wherein the emulsifier contains at least one of a hydrophilic emulsifier having an HLB value of 10 or more or a lysophospholipid; (6) The base material for coagulated egg-like gel according to any one of (1) to (5), further comprising salt, wherein The concentration of common salt in water is 0.5 mass % or more and 5 mass % or less; (7) A method for preparing a solidified egg-like gel, the method comprising: adding the base material for the coagulated egg-like gel according to any one of (1) to (6) to a calcium solution; (8) A solidified egg-like gelatinous substance containing calcium alginate, edible fat or oil, and sugar, wherein The content of edible fat or oil is 10% by mass or more and 23% by mass or less, and The sugar content is 3% by mass or more and 13% by mass or less; (9) A food containing the solidified egg-like gel according to (8); and (10) The food according to (9), wherein the food resembles scrambled egg soup. Beneficial effects of the present invention

[0010] According to the present invention, a base material for a coagulated egg-like jelly that can easily reproduce the texture and flavor of coagulated egg, a method for producing a coagulated egg-like jelly using the base material, a coagulated egg-like jelly, and a food containing the coagulated egg-like jelly can be provided. DETAILED DESCRIPTION

[0011] The present invention will be described in detail below. In the present invention, "%" means "mass %". In the present invention, the "content" of a certain component refers to the mass ratio of the component when the mass of all base materials used for the coagulated egg-like gel is 100 mass %.

[0012] <Base material for solidified egg-like gel> The base material for a solidified egg-like gel of the present invention is a liquid base material capable of producing a solidified egg-like gel. When the base material for a solidified egg-like gel of the present invention is added to a calcium solution containing calcium ions, a solidified egg-like gel can be easily produced, and the texture and flavor characteristics unique to solidified eggs can be reproduced. Hereinafter, the base material for the solidified egg-like jelly is also referred to as "base material for jelly". The base material for the gel of the present invention may be a refrigerated product stored at 0°C or above and 10°C or below, or a frozen product stored at -15°C or below. The base material for the gel of the present invention is preferably egg-free or contains a small amount of egg, and more preferably is egg-free. "Egg-free" means that it does not contain raw materials derived from poultry eggs commonly used for food (e.g., chicken eggs, quail eggs, duck eggs), and "containing a small amount of egg" means that the content of raw materials derived from poultry eggs in the gel is 5% or less, preferably 3% or less, and more preferably 1% or less.

[0013] <Coagulated Egg> In the present invention, coagulated egg refers to the product of a beaten egg heated and coagulated. In addition, the beaten egg referred to herein refers to a beaten egg obtained by stirring the liquid egg white and / or liquid egg yolk obtained after cracking the egg. This type of coagulated egg is usually prepared by pouring liquid eggs into hot water or soup, or by lightly cooking the liquid eggs. Because this type of coagulated egg has the unique fluffy and moderately springy texture of eggs and a rich and slightly sweet flavor, it is used as a topping for various dishes in addition to being used as a main dish containing eggs.

[0014] <Coagulated egg-like gelatin> The egg sample gel of solidification of the present invention is a gel that imitates solidified egg, and it uses the basic material for being used for gel of the present invention to prepare.The shape of the egg sample gel of solidification prepared by the basic material for being used for gel of the present invention can be for example various shapes, for example membranous, rod-shaped, flaky, flat, granular (shredded form), and preferably, the egg sample gel of this solidification has for example membranous.The thickness of the egg sample gel of membranous solidification is for example 5mm or below, and is more preferably 3mm or below.The thickness of the egg sample gel of solidification of the present invention is to remove liquid when necessary and visually measure under the state of spreading.

[0015] <Alginate> From the viewpoint of reproducing an elastic texture equivalent to or close to that of a real solidified egg, the base material for the gel of the present invention contains alginate. The alginate of the present invention refers to a salt in which the hydrogen of the carboxyl group in alginic acid is replaced by an ion. The alginate used in the present invention is preferably a monovalent cation salt, and is preferably, for example, one or more selected from sodium alginate, potassium alginate, and ammonium alginate. Among them, from the perspective of handling and usability, the alginate used in the present invention is more preferably sodium alginate. Alginate reacts with calcium ions, forming ionic crosslinks. Water is transferred to and retained within the gel network created by ionic crosslinking, thereby forming an elastic gel. In the present invention, this gelation reaction of alginate with calcium ions can be used to replicate the thermal coagulation of liquid eggs. On the other hand, depending on the amount of calcium ions to be reacted and the reaction time, the gel network formed by the alginate may retain too much water, resulting in a hard texture. In addition, as described later, when the calcium solution is a soup or a seasoning liquid that forms part of a cooked dish, the alginate reacts with the calcium ions for a long time, and thus a particularly hard texture may be obtained. Therefore, in the present invention, by adding a predetermined amount of edible fats or oils and sugars to the base material for the gel, the amount of water transferred to the gel network formed by the alginate is reduced, achieving a texture similar to that of solidified egg. Furthermore, since alginate has a slight fishy smell, it can also impart an egg-like fishy flavor to the gel. In the base material for the gel of the present invention, the lower limit of the alginate content is preferably 0.3% or more, more preferably 0.5% or more, from the perspective of imparting elasticity to the solidified egg-like gel. Furthermore, from the perspective of suppressing the hard texture of the solidified egg-like gel, the upper limit of the alginate content is preferably 2.0% or less, more preferably 1.0% or less.

[0016] <Edible fats or oils> The base material for gel of the present invention contains 10% or more and 23% or less of edible fat or oil. When the base material for the gel of the present invention contains the above-mentioned edible fat or oil, the edible fat or oil moderately inhibits water transfer to the gel network formed by the alginate, and a soft, set egg-like gel with a texture similar to that of a set egg can be obtained. Furthermore, the above-mentioned edible fat or oil can reproduce the richness and mouthfeel of egg and impart an egg-like flavor to the set egg-like gel. In addition, due to the aforementioned content of edible fat or oil, the specific gravity of the solidified egg-like jelly is reduced, so the solidified egg-like jelly is easily floated on the ingredients of soup or cooked food, which can improve the appearance of the cooked product. In order to more effectively obtain the above-mentioned actions and effects, the lower limit of the content of the edible fat or oil in the present invention is more preferably 15% or more, and the upper limit is more preferably 22% or less. The example of edible fat or oil in the present invention includes animal oil, vegetable oil and purified oil thereof, and edible fat or oil obtained by chemical treatment or enzyme treatment of fat or oil.The example of animal oil and vegetable oil includes rapeseed oil, corn oil, cottonseed oil, soybean oil, safflower oil, olive oil, safflower oil, sunflower oil, perilla oil, linseed oil, palm oil, butterfat, tallow, lard and yogurt oil.The example of edible fat or oil obtained by chemical treatment or enzyme treatment includes medium chain fatty acid triglyceride (MCT), diglyceride, hardened oil and enzyme-treated yogurt oil. These edible fats or oils may be used alone or in combination of two or more. In particular, from the perspective of meeting the demand for plant-based foods, the edible fat or oil preferably contains a vegetable fat or oil, for example, preferably contains rapeseed oil, corn oil, soybean oil, safflower oil, olive oil, safflower oil, sunflower oil, perilla oil, linseed oil, etc. In addition, from the perspective of meeting the demand for health consciousness, the edible fat or oil may contain, for example, a fat or oil containing omega-3 fatty acids, such as perilla oil or linseed oil.

[0017] <Sugars> The base material for gel of the present invention contains 3% or more and 13% or less of sugars. In the present invention, carbohydrates refer to carbohydrates other than dietary fiber. When the base material used for the gel contains the aforementioned amount of carbohydrates, the water-retaining effect of the carbohydrates inhibits water transfer into the gel network formed by the alginate. Consequently, the gel formed by the alginate softens, and the water retained in the alginate gel and the carbohydrates mix, resulting in a moist and soft solidified egg-like gel. Furthermore, the aforementioned amount of carbohydrates imparts a suitable sweetness to the solidified egg-like gel. In the present invention, in order to more effectively obtain the above-mentioned actions and effects, the lower limit of the sugar content is more preferably 5% or more, and the upper limit of the sugar content is more preferably 10% or less. Examples of the saccharides in the present invention include monosaccharides, oligosaccharides, polysaccharides and sugar alcohols. Examples of monosaccharides include glucose and fructose. Oligosaccharides refer to saccharides in which monosaccharides are bonded to about disaccharides to decasaccharides, and examples thereof include disaccharides such as sucrose (the main component of sugar), lactose, trehalose, and maltose; trisaccharides such as raffinose, panose, maltotriose, melezitose; and cyclodextrins in which several glucose molecules are cyclically bonded. Examples of polysaccharides include starch and dextrin. Examples of sugar alcohols include reduced starch saccharides, reduced starch syrups, aspartame, erythritol, xylitol, sorbitol, palatinose and the like. These sugars may be used alone or in combination of two or more. The saccharides of the present invention preferably contain at least one of oligosaccharides or sugar alcohols. Oligosaccharides have a good balance between water absorption and water retention, making them suitable for controlling water transfer into the gel network. Sugar alcohols can stabilize the quality of the base material used in the gel. In particular, the saccharides of the present invention more preferably contain decasaccharides or lower sugar alcohols, which have the aforementioned advantages of oligosaccharides and sugar alcohols.

[0018] Protein The base material for the gel of the present invention preferably further contains protein. When the base material for a jelly of the present invention contains protein, a solidified egg-like jelly having a rich flavor close to that of an egg containing a large amount of protein can be obtained by the protein. From the perspective of effectively achieving the above-mentioned effects and benefits, the lower limit of the protein content in the present invention is preferably 0.01% or more, more preferably 0.05% or more. The upper limit of the protein content is preferably 3% or less, more preferably 1% or less, and even more preferably 0.3% or less. The protein in the present invention is not particularly limited and may include animal proteins, such as albumin or milk protein, or plant proteins. From the perspective of meeting the demand for plant-based foods, the protein in the present invention preferably contains plant proteins. Examples of plant proteins include soy protein, wheat protein, oat protein, rice protein, and proteins extracted from seeds (nuts). These proteins may be used alone or in combination of two or more.

[0019] <Plant-based milk> The base material for the gel of the present invention preferably contains plant-based milk, and the protein preferably contains plant protein derived from the plant-based milk. The plant-based milk of the present invention refers to a turbid emulsion containing plant materials as raw materials. There is no particular limitation on the plant-based milk, and examples thereof include soy milk, oat milk, almond milk, coconut milk, cashew milk, rice milk, hemp milk, pistachio milk, macadamia milk, etc. Plant-based milk emulsifies proteins and lipids in plant materials, resulting in a rich flavor similar to that of egg, and a lingering taste similar to that of egg. Therefore, when the base material for a gel contains plant-based milk, it is possible to achieve a rich flavor and texture comparable to or close to that of a real solidified egg, even though it uses a plant-based food. In the present invention, plant-based milk can be obtained by soaking the plant material used as the raw material in water, crushing and / or boiling the plant material, and then separating the plant-based milk from the solids. Alternatively, commercially available products commonly distributed as beverages or for cooking can be used as plant-based milk. In this case, in addition to the plant material used as the main raw material, the plant-based milk may also contain emulsifiers, spices, seasonings, fats or oils, etc., as long as the effects of the present invention are not impaired. Since the plant-based milk of the present invention preferably contains, for example, soy milk, since soy milk generally has a small amount of additives and is widely distributed. In the present invention, soymilk refers to an emulsion containing soybeans as a raw material. Specifically, soymilk herein includes "soymilk," "prepared soymilk," and "soymilk beverages" as categorized under the Japanese Agricultural Standards Act (JAS), as well as processed soybean products (such as soymilk processed products) obtained by processing soybeans into emulsions, which are not included in these categories.

[0020] <Emulsifier> The base material for the gel of the present invention may further contain an emulsifier. As a result, the emulsifier alleviates the gelation caused by the alginate, and a coagulated egg-like gel with a softer texture can be obtained. Furthermore, when the base material for the gel contains an emulsifier, the fat / fatty oil is emulsified, and a white, cloudy, bright color can be obtained. This makes it possible to impart an egg-like color with a yellow colorant, etc., without using a white colorant, and to reduce the amount of colorant used. The emulsifier of the present invention preferably contains a hydrophilic emulsifier. Specifically, the emulsifier of the present invention preferably contains at least one of a lysophospholipid or an emulsifier with an HLB value of 10 or greater. The emulsifying action of such a hydrophilic emulsifier effectively inhibits water transfer into the gel network formed by the alginate, resulting in a moist and soft, solidified, egg-like gel. Furthermore, the hydrophilic emulsifier reduces the surface tension of the base material used for the gel, making it easier to prepare a thin, spreadable, and preferably film-like solidified, egg-like gel. Lysophospholipids refer to monoacylglycerophospholipids in which the first or second position of a phospholipid (diacylglycerophospholipid with a glycerol backbone) is hydrolyzed. The source material of lysophospholipids is not particularly limited, and examples thereof include animal materials (such as egg yolk), plant materials (such as soybean, sunflower, rice, and rapeseed), algae, and microorganisms. From the perspective of satisfying the needs of plant-based foods, the lysophospholipid used in the present invention is preferably a lysophospholipid derived from plant materials. Furthermore, in the present invention, the base material for the gel may comprise a lipid mixture containing lysophospholipids. Examples of such lipid mixtures include lysophosphatidylcholine and enzyme-treated fats and oils. The hydrophilic emulsifier having an HLB value of 10 or more is not particularly limited as long as it is a commercially available emulsifier for food, and examples thereof include sucrose fatty acid esters, polyglycerol fatty acid esters, and glycerol organic acid fatty acid esters. From the viewpoint of effectively obtaining the above-mentioned actions and effects, the content of the emulsifier in the present invention is preferably 0.05% or more and 1% or less.

[0021] <Salt> The base material for the gel of the present invention may also contain salt. This imparts a salty taste to the solidified egg-like gel and improves its flavor. Furthermore, during the preparation of the solidified egg-like gel, the presence of sodium ions from the salt mitigates the reaction between alginate and calcium ions, softening the texture of the solidified egg-like gel. In the base material for gel of the present invention, the concentration of salt is expressed as the concentration of salt in water. The concentration of salt in water refers to the concentration of salt in the water of the base material for gel (the sum of water added as a raw material and water contained in each raw material). In order to more effectively achieve the above-mentioned effects and benefits, the lower limit of the concentration of salt in water in the base material for the gel of the present invention is preferably 0.5% or more, more preferably 1% or more. Furthermore, from the perspective of natural flavor, the upper limit of the salt concentration is preferably 5% or less, more preferably 3% or less.

[0022] <Fat-soluble colorant> The base material for gelling of the present invention preferably contains a fat-soluble colorant to obtain a color tone close to that of a solidified egg. By containing the fat-soluble colorant, when a cooked food containing a solidified egg-like gelling product is cooked using the base material for gelling, color change caused by dissolution of the colorant can be suppressed. Fat-soluble colorants are ingredients that are soluble in fats and oils and can color. They can be in the form of oils, powders, or emulsions. Examples of the fat-soluble colorant in the present invention include yellow colorants, orange colorants or red colorants, and specific examples thereof include carotene pigment, red pepper oil, palm olein, chili oil, carrot oil, orange oil, curcumin, etc. These colorants can be used alone or in combination of two or more.

[0023] <Water content of base material used for adhesive> The gelatin of the present invention can be used in the same manner as liquid eggs without dilution, and therefore its water content is preferably 50% or more and 80% or less. The water content of the base material used for the gel is the total content of water incorporated as a raw material and the water contained in each raw material.

[0024] <Other raw materials> The base material for the colloid of the present invention may also contain raw materials other than the above raw materials as long as the effects of the present invention are not impaired. Examples of such raw materials include Dietary fibers, such as pectin, glucomannan, indigestible dextrin, gum arabic, indigestible oligosaccharides, cellulose, hemicellulose, fermented cellulose, chitin, psyllium, and soy fiber; flavorings such as soy sauce, pepper, and amino acids; bacteriostatic agents, such as glycine and sodium acetate; pH adjusters, such as organic acids and organic acid salts; preservative; antioxidants; spices; etc.

[0025] <Method for preparing a base material for solidifying an egg-like gel> In one embodiment, the base material for a gel of the present invention is prepared by mixing raw materials. The raw materials can be mixed using, for example, a mixer or a blender. It should be noted that, to homogenize the gelling properties of the base material for the gel, the raw materials can be mixed until completely uniform. The amount of each raw material added can be adjusted based on the content of each raw material in the base material for the gel to be prepared.

[0026] <Method for Preparing Coagulated Egg-like Gelatin> In the method for preparing a coagulated egg-like gel of the present invention, a base material for a gel is added to a calcium solution containing calcium ions. As a result, alginate reacts with calcium ions to produce calcium alginate, which has a high gelling power. As this reaction proceeds, the base material for the gel gradually gels, thereby producing a solidified egg-like gel. The calcium solution is, for example, a liquid obtained by dissolving a calcium salt in a solvent (e.g., water). The calcium solution can be, for example, a soup, a sauce, etc., which is part of a cooked food containing the solidified egg-like gelatin. Thus, the gelatin can be used in the cooking process of the cooked food. Alternatively, the calcium solution can be prepared separately from the cooked food. The concentration of the calcium salt in the calcium solution is appropriately set depending on the type of cooked food, etc., and is preferably 0.1% or more and 4% or less, for example. In the present invention, the coagulated egg-like gelatin can be prepared without heating the calcium solution, but the calcium solution may be heated according to the cooking process of cooked food. The solidified egg-like jelly that is gelled in the calcium solution is eaten together with, for example, a soup or sauce that is a calcium solution. Alternatively, the solidified egg-like jelly that is also available can be taken out of the calcium solution and used for cooked food. By using the base material for gel of the present invention, a coagulation process similar to that of a liquid egg gradually coagulating by heating with hot water or a frying pan can be reproduced, and a coagulated egg-like gel having the appearance and texture of a coagulated egg can be prepared. Furthermore, the coagulated egg-like gel of the present invention can be prepared without heating and can therefore be easily prepared with or without a heating source.

[0027] <Details of the solidified egg-like gel> In the present invention, the solidified egg-like gel prepared by the preparation method is prepared by gelling calcium alginate produced by alginate and calcium ions while absorbing water contained in the base material for the gel. Therefore, the solidified egg-like gel contains calcium alginate and components other than alginate contained in the base material for the gel. Specifically, the solidified egg-like gelatin contains at least calcium alginate, edible fat or oil, and carbohydrates. The solidified egg-like gelatin preferably contains protein, and more preferably contains vegetable protein. Furthermore, the solidified egg-like gelatin preferably contains an emulsifier, and the emulsifier preferably contains at least one of a hydrophilic emulsifier with an HLB value of 10 or greater or a lysophospholipid. Furthermore, the solidified egg-like gelatin preferably contains salt. Furthermore, the contents of edible fats or oils and sugars in the solidified egg-like jelly are equivalent to those of the base material used for the jelly. Specifically, the content of edible fats or oils in the solidified egg-like jelly is 10% or more and 23% or less, and the content of sugars in the solidified egg-like jelly is 3% or more and 13% or less. This solidified egg-like gelatin can fully reproduce the unique softness, elasticity and flavor of solidified eggs. The coagulated egg-like gel of the present invention is preferably used as a coagulated egg-like gel in, for example, scrambled egg soup by utilizing its softness, elasticity, and flavor.

[0028] <Foods containing coagulated egg-like jelly> In the present invention, the coagulated egg-like jelly is a food containing coagulated egg obtained by coagulating beaten eggs, such as cooked food. In addition to the coagulated egg-like jelly, the food of the present invention preferably further contains a calcium solution for preparing the coagulated egg-like jelly into a soup or a sauce. Examples of foods containing the coagulated egg-like gelatin of the present invention include rice bowls, soups, noodles, cooked bread, stir-fries, and other cooked egg dishes. Examples of egg-based foods that may serve as a basis for foods containing the coagulated egg-like gelatin of the present invention include the following. Examples of rice bowls include chicken and egg rice bowls, pork cutlet rice bowls, egg rice bowls, other rice bowls, other eggs, and Tianjin rice. Examples of soups include scrambled egg soup. Examples of noodles include scrambled egg soba noodles and scrambled egg udon noodles. Examples of cooked bread include sandwiches, muffins, hamburgers, and cooked bread with scrambled eggs or omelets. Examples of stir-fries include fried eggs, stir-fries containing fried eggs, and the like. Examples of other egg-based foods include scrambled eggs, omelets, omurice, and crab omelets. As described above, the food containing the solidified egg-like jelly of the present invention is preferably a food such as scrambled egg soup. This allows the softness, elasticity, and flavor of the solidified egg-like jelly to be utilized, and also allows the calcium solution to be used as a soup, and can be prepared in the same manner as real scrambled egg soup. In the present invention, scrambled egg soup refers to a soup containing solidified eggs, which is prepared by pouring beaten eggs into the soup and heating the beaten eggs in the soup, and the flavor of the soup is not limited to a specific one. Examples of soups as the base of scrambled egg soup include broth, Chinese soup and clear soup.

[0029] <Operation and Effect of the Present Invention> As described above, since the base material for the gel of the present invention contains alginate, a coagulated egg-like gel having elasticity and flavor comparable to or close to those of real coagulated eggs can be prepared. In addition, since the base material for the gel of the present invention contains 10% or more and 23% or less of edible fat or oil and 3% or more and 13% or less of sugar, a solidified egg-like gel having a soft and tender texture peculiar to solidified eggs and a rich and slightly sweet flavor can be prepared. Furthermore, by adding the base material for gelling of the present invention to a calcium solution, a solidified egg-like gelling can be easily prepared. For example, since the base material for gelling of the present invention does not require breaking eggs, cooking time and energy can be saved. Furthermore, since the base material for gelling of the present invention can be used to prepare the solidified egg-like gelling without heating, the solidified egg-like gelling can be easily prepared even in locations without a heat source. Therefore, the gelling of the present invention can not only be used as a substitute for liquid eggs in home cooking or restaurant cooking, but can also be used as an add-on product for lunch boxes, daily dishes, or cold noodles. Furthermore, since no heating is required, the base material for gelling of the present invention also has the advantage of reducing the amount of CO2 emitted into the environment. Furthermore, the base material for gelling of the present invention can provide users with added value, such as a handmade feel similar to that of a liquid egg, a sense of satisfaction, and the enjoyment of cooking due to a change in appearance. Furthermore, for users who desire plant-based foods, the base material for gelling of the present invention can provide the same texture, enjoyment, and satisfaction as cooked eggs, thus satisfying the needs of a variety of users.

[0030] The present invention will be described in detail below based on Examples and Comparative Examples. It should be noted that the present invention is not limited thereto. Example

[0031] [Preparation of gelled material] First, raw materials having the formulation shown in Table 1 were stirred and mixed to prepare samples of base materials for gels of Examples 1-13 and Comparative Examples 1-3. Examples 1-13 are samples containing alginate, 10% to 23% edible fat or oil, and 3% to 13% sugars, while Comparative Examples 1-3 are samples that do not meet at least one of the requirements. As the soymilk, pure soymilk (soybean solid content: 8% or more, protein content: 4.2%, lipid content: 3.7%) was used. As the alginate, sodium alginate was used. As edible fat or oil, soybean oil was used. Table 2 shows the contents of edible fat or oil, sugar, water, protein, alginate, and the concentration of salt in water in each sample shown in Table 1. The concentration of salt in water was calculated as the ratio of the salt content to the water content in each sample. Specifically, in Examples 1 to 5, samples with varying alginate incorporation amounts were used. In Examples 6 and 7, samples containing an emulsifier (soy lysophospholipid or polyglycerol fatty acid ester) were used. The HLB value of polyglycerol fatty acid ester is 12. In Examples 8-9, samples with varying sugar types were used. In Comparative Example 1, a sample containing no sugar was used. In Examples 10 to 12, samples in which the amount of soymilk (plant protein) incorporated was varied were used. In Comparative Example 2, Example 13, and Comparative Example 3, samples in which the incorporation ratios of sugars and edible fats or oils were varied were used.

[0032] Table 1

[0033] Table 2

[0034] [Preparation of solidified egg-like gel] The base materials of the gels of Examples 1 to 13 and Comparative Examples 1 to 3 were gradually injected into a 3% calcium lactate aqueous solution. In this way, calcium ions reacted with sodium alginate, which was the base material for the gel, to prepare a solidified egg-like gel.

[0035] [Flavor evaluation of coagulated egg-like gelatin] Three panelists each consumed a portion of a solidified egg-like gel sample prepared from the base materials for gels of Examples 1-13 and Comparative Examples 1-3. Each panelist rated the flavor on a scale of 0 to 3 based on the following criteria. The flavor of each sample was then rated on a scale of A to C based on the average of the three panelists' ratings. The results are shown in Table 2. (Assessor's evaluation criteria) 3 points: The flavor is similar to that of coagulated eggs, which are made by heating and coagulating beaten eggs. It is very good. 2 points: The flavor is close to that of solidified eggs, which is quite good. 1 point: The flavor is slightly different from that of solidified eggs, but it's fine. 0 points: The flavor is completely different from that of solidified eggs, not very good. (Flavor Rating Criteria) A: The average score of all reviewers is 2 or above. B: The average score of all reviewers is 1 or above and less than 2. C: The average score of all reviewers is less than 1 point.

[0036] [Flavor evaluation results] As shown in Table 2, the flavor of Examples 1-13 was rated A or B, indicating a flavor comparable to or close to that of set eggs. In particular, Examples 1-8 and 10-12, which had an edible fat or oil content of 15% or more and 22% or less and a sugar content of 5% or more and 10% or less, all had a rich and sweet flavor unique to eggs and were rated A. On the other hand, in Comparative Example 1 containing no sugar, Comparative Example 2 having an edible fat or oil content of 8.3% and a sugar content of 14.5%, and Comparative Example 3 having an edible fat or oil content of 24.0% and a sugar content of 3.5%, the richness and sweetness of the egg were not felt at all and were rated C.

[0037] [Texture Assessment] Three panelists each consumed a portion of the coagulated egg-like gel samples prepared from the base materials for gels of Examples 1-13 and Comparative Examples 1-3. Each panelist rated the texture on a scale of 0 to 3 based on the following criteria. The texture of each sample was then rated on a scale of A to C based on the average of the three panelists' ratings. The results are shown in Table 2. (Assessor's evaluation criteria) 3 points: Excellent balance between softness and elasticity, comparable to the above-mentioned solidified eggs, very good. 2 points: The balance between softness and elasticity is good, quite close to that of a solidified egg, which is good. 1 point: The balance between softness and elasticity is slightly poor, but close to solidified egg, so there is no problem. 0 points: The texture is completely different from that of solidified eggs, not very good. (Texture Assessment Standards) A: The average score of all reviewers is 2 or above. B: The average score of all reviewers is 1 or above and less than 2. C: The average score of all reviewers is less than 1 point.

[0038] [Texture evaluation results] As shown in Table 2, Examples 1-13 were rated A or B for flavor and had a texture comparable to or similar to that of a coagulated egg. Among them, Examples 1-3, 6-7, and 10-12, which had an edible fat or oil content of 15% or more and 22% or less and a sugar content of 5% or more and 10% or less, had a good balance between softness and springiness and were rated A. On the other hand, Example 4 having an edible fat or oil content of 14.4%, Example 5 having an alginate content of 2.2%, Example 8 having a carbohydrate content of 4.9%, Example 9 having a carbohydrate content of 3.5%, and Comparative Example 1 containing no carbohydrate had a texture slightly harder than that of coagulated eggs and were rated B. The textures of Comparative Example 2, which had an edible fat or oil content of 8.3% and a sugar content of 14.5%, and Example 13, which had an edible fat or oil content of 14.0% and a sugar content of 10.5%, were slightly softer than coagulated eggs and were rated B. In addition, in Comparative Example 3 in which the edible fat or oil content was 24.0% and the sugar content was 3.5%, the oil phase was separated from the aqueous phase (water), so the texture was completely different from that of coagulated eggs, and the result was evaluated as C.

[0039] [Preparation of scrambled egg soup-like food] The gels of Examples 1-13 and Comparative Examples 1-3 were each added little by little to a broth containing 0.5% calcium lactate and 3% commercially available chicken bone broth to prepare a scrambled egg soup-like food. The flavor and texture of the resulting coagulated, egg-like gels, which resembled scrambled eggs, were evaluated as consistent with the results in Table 2.

[0040] [in conclusion] As can be seen from the above, the base material for gelling material of the present invention containing alginate, 10% to 23% edible fat or oil, and 3% to 13% sugar can prepare a coagulated egg-like gelling material with a flavor and texture equivalent to or close to that of real coagulated egg.

Claims

1. A base material for solidified egg-like gelatin, the base material comprising: Alginate; Edible fats or oils; and Sugars, including The edible fat or oil has a content of 10% by mass or more and 23% by mass or less, and The content of the sugar is 3% by mass or more and 13% by mass or less.

2. The base material for solidified egg-like gel according to claim 1, further comprising protein.

3. The base material for solidified egg-like gel according to claim 2, wherein The protein includes plant protein.

4. The base material for a solidified egg-like gel according to any one of claims 1 to 3, further comprising an emulsifier.

5. The base material for solidified egg-like gel according to claim 4, wherein The emulsifier contains at least one of a hydrophilic emulsifier having an HLB value of 10 or more or a lysophospholipid.

6. The base material for solidified egg-like gel according to any one of claims 1 to 5, further comprising salt, wherein The concentration of common salt in water is 0.5 mass % or more and 5 mass % or less.

7. A method for preparing a solidified egg-like gelatin, the method comprising: The base material of the egg-like gel for coagulation containing alginate, edible fat or oil, and sugar is added to the calcium solution, wherein The edible fat or oil has a content of 10% by mass or more and 23% by mass or less, and The content of the sugar is 3% by mass or more and 13% by mass or less.

8. A solidified egg-like gelatinous substance comprising: Calcium alginate; Edible fats or oils; and Sugars, including The edible fat or oil has a content of 10% by mass or more and 23% by mass or less, and The content of the sugar is 3% by mass or more and 13% by mass or less.

9. A food comprising: The solidified egg-like gel according to claim 8.

10. The food according to claim 9, wherein The food product is similar to scrambled egg soup.

Images