Liquid egg substitute composition and thermal coagulum

Abstract

A liquid egg substitute composition containing a plant protein and a heat-setting gelling agent, the liquid egg substitute composition having a total protein content of 8-15% by mass (inclusive), when the protein contained in the supernatant when the liquid egg substitute composition is centrifuged for 15 minutes at a centrifugal force of 8000 * g is used as the supernatant protein, the ratio of the content of the supernatant protein to the total protein content is 6-21%.

Description

Technical Field

[0001] The present invention relates to a liquid egg substitute composition and a thermal coagulant thereof which can be used as a substitute for liquid eggs. Background Art

[0002] Western-style scrambled eggs and other egg dishes made by heating and solidifying liquid eggs have long been popular with people for their unique rich and deep flavor and bright colors. However, in recent years, due to health concerns and the growing popularity of plant-based foods, various liquid egg substitute compositions using plant proteins instead of eggs have been developed.

[0003] For example, Patent Document 1 describes a liquid egg substitute composition containing 6% by mass or more and 17% by mass or less of protein extracted from beans of the white bean species or the black bean species.

[0004] Patent Document 2 describes a liquid egg substitute composition comprising an almond protein extract and curdlan, wherein the content of the almond protein extract is 1% by mass or more and 15% by mass or less.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent No. 7045507

[0008] Patent Document 2: Japanese Patent No. 6963707 Summary of the invention

[0009] Problem that the invention aims to solve

[0010] In order to provide nutritional functions close to those of real eggs, liquid egg substitute compositions preferably contain a sufficient amount of protein as a protein source. In addition, liquid egg substitute compositions that have high thermal coagulation properties, an egg-like mouthfeel after heating, and a smooth tongue feel and are closer to real eggs than conventional liquid egg substitute compositions are desired.

[0011] In view of the above circumstances, an object of the present invention is to provide a liquid egg substitute composition and a thermally coagulated product thereof that functions as a protein supply source and has high thermal coagulability and an egg-like texture and smooth tongue feel after heating.

[0012] Solutions for solving problems

[0013] In order to achieve the above-mentioned purpose, the present inventors have repeatedly conducted in-depth research on a liquid egg substitute composition containing vegetable protein and containing an amount of protein equivalent to or close to that of real liquid eggs. The present inventors have found that the balance between water-soluble protein and insoluble protein has a great influence on thermal coagulation, mouthfeel after heating, and tongue feel. Furthermore, the present inventors used the supernatant protein contained in the supernatant when centrifuged under specified conditions as an indicator of water-soluble protein, and found that the optimal ratio of the content of the supernatant protein to the total protein content was found, thus completing the present invention.

[0014] That is, the present invention is as follows:

[0015] (1) A liquid egg substitute composition comprising a vegetable protein and a thermosetting gelling agent,

[0016] The total protein content of the liquid egg substitute composition is 8% by mass or more and 15% by mass or less,

[0017] The liquid egg substitute composition was centrifuged at a centrifugal force of 8000×g for 15 minutes, and the protein contained in the supernatant was defined as the supernatant protein.

[0018] The ratio of the content of the supernatant protein to the content of the total protein is 6% or more and 21% or less;

[0019] (2) The liquid egg substitute composition according to (1), wherein the ratio of the content of the supernatant protein to the content of the thermosetting gelling agent is 10% or more and 80% or less;

[0020] (3) The liquid egg substitute composition according to (1), wherein the content of the supernatant protein is 0.1% by mass or more and 2.5% by mass or less;

[0021] (4) A thermal coagulant, which is a thermal coagulant of the liquid egg substitute composition according to any one of (1) to (3).

[0022] Effects of the Invention

[0023] As described above, the present invention can provide a liquid egg substitute composition that functions as a protein supply source and has both high thermal coagulability and an egg-like texture and smooth tongue feel after heating, and a thermal coagulable product thereof. DETAILED DESCRIPTION

[0024] Hereinafter, the present invention will be described in detail.

[0025] <Liquid egg substitute composition>

[0026] The present invention relates to a liquid egg substitute composition that does not contain eggs or contains a small amount of eggs and contains vegetable protein and a heat-setting gelling agent. The liquid egg substitute composition of the present invention is characterized in that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the content of the supernatant protein obtained by a prescribed method to the total protein content is 6% or more and 21% or less. The liquid egg substitute composition of the present invention can be heated in the same manner as a liquid egg to prepare a heat-coagulated product having a mouthfeel and tongue feel close to that of heat-coagulated eggs such as authentic Western-style scrambled eggs and Japanese-style scrambled eggs.

[0027] "Egg-free" means that the composition does not contain raw materials derived from eggs of commonly edible birds such as chicken, quail and duck eggs, and "containing a small amount of eggs" means that the liquid egg substitute composition contains raw materials derived from eggs of the above-mentioned birds at a content of less than 5%, preferably less than 3%, and more preferably less than 1%.

[0028] <Liquid Egg>

[0029] In the present invention, the liquid egg refers to an unheated liquid egg obtained by evenly mixing liquid egg white and liquid egg yolk obtained by opening an egg of a bird generally used for food.

[0030] Liquid eggs have thermosetting properties and are therefore often eaten as thermoset eggs. Therefore, substitutes for liquid eggs are required to have thermosetting properties equivalent to those of liquid eggs and to have a thermoset feel close to thermoset eggs. In addition, substitutes for liquid eggs are more preferably fluid in nature equivalent to liquid eggs for ease of cooking.

[0031] <Hot-coagulated eggs>

[0032] In the present invention, the heat-coagulated egg refers to a heat-coagulated product of a liquid egg. Examples of the heat-coagulated egg include Western-style scrambled eggs, omelettes, tamagoyaki, Japanese-style scrambled eggs, pancakes, omelettes, and dishes containing these.

[0033] <Thermosetting material>

[0034] The hot coagulum of the present invention refers to the hot coagulum of the liquid egg substitute composition of the present invention. The hot coagulum is obtained by heating the liquid egg substitute composition by pan frying / stir-frying, water bath scalding, or other suitable methods to coagulate (gel). The hot coagulum of the present invention has an egg-like mouthfeel and tongue feel, and therefore can be used as a substitute for hot coagulum eggs.

[0035] It should be noted that, in the present invention, "egg-like mouthfeel" refers to a fluffy and soft mouthfeel similar to that of an egg. In addition, in the present invention, "egg-like tongue feel" refers to a smooth tongue feel without any roughness.

[0036] <Plant protein>

[0037] The liquid egg substitute composition of the present invention contains plant protein. Plant protein refers to proteins contained in beans, seeds (nuts), cereals, potatoes, and other plant raw materials. Beans refer to seeds of legumes, and examples thereof include soybeans, mung beans, green beans, red beans, cowpeas, broad beans, peas, and the like. As seeds, examples thereof include rapeseed, almonds, macadamia nuts, walnuts, cashews, and the like, which are seeds of rapeseed. As cereals, examples thereof include wheat, rice, corn, barley, oats (oatmeal), rye, millet, barnyard grass, millet, sorghum, buckwheat, and the like. As potatoes, examples thereof include sweet potatoes, potatoes, taro, konjac, yam, and the like. As other plant raw materials, examples thereof include vegetables and fruits other than those mentioned above.

[0038] The liquid egg substitute composition of the present invention may contain one type of plant protein, but preferably contains a plurality of types of plant proteins in order to achieve an optimal ratio of supernatant proteins described below.

[0039] <Total protein content>

[0040] In the present invention, the total protein content refers to the content of all proteins contained in the liquid egg substitute composition. In the liquid egg substitute composition of the present invention, the total protein content is 8% by mass or more and 15% by mass or less. Thus, the total protein content can be adjusted to a range that is equal to or similar to the protein content of a chicken liquid egg (about 12% by mass), and the liquid egg substitute composition can function as a protein supply source.

[0041] In order to create a realistic egg-like texture and contain a sufficient amount of protein, the total protein content may be 8% by mass or more and 12% by mass or less, and preferably 10% by mass or more and 12% by mass or less.

[0042] The total protein content can be measured by a nitrogen quantitative conversion method. Specifically, the total nitrogen content in a sample of a liquid egg substitute composition is quantified, and the protein content can be calculated by multiplying the nitrogen content by a certain nitrogen-protein conversion coefficient. The nitrogen content can be quantified, for example, by a combustion method (modified Dumas method) or a Kjeldahl method.

[0043] The liquid egg substitute composition of the present invention may contain animal protein as protein, but preferably mainly contains plant protein. For example, the ratio of the plant protein content to the total protein content may be 95% or more, preferably 100%.

[0044] <Supernatant protein>

[0045] In the present invention, supernatant protein refers to protein contained in the supernatant when the liquid egg substitute composition is centrifuged at a centrifugal force of 8000×g for 15 minutes.

[0046] Here, the protein contained in the liquid egg substitute composition is divided into water-soluble protein and insoluble protein. Water-soluble protein refers to a protein having the property of being soluble in water. On the other hand, insoluble protein refers to a protein having the property of being difficult to dissolve in water.

[0047] When the liquid egg substitute composition is centrifuged at a centrifugal force of 8000×g for 15 minutes, substantially all of the insoluble proteins are precipitated. Therefore, the supernatant protein contained in the supernatant is mainly water-soluble protein. In the present invention, the amount of the supernatant protein is used as an indicator of the amount of water-soluble protein.

[0048] The present inventors have found that the balance between water-soluble protein and insoluble protein is closely related to the egg-like feel of the liquid egg substitute composition based on the following findings. First, if a protein source with a high ratio of water-soluble protein is used, it is difficult to obtain sufficient thermal coagulation. In addition, if a protein source with a high ratio of insoluble protein is used, the thermal coagulant tends to have a rough tongue feel. Furthermore, if a protein source with a high ratio of either water-soluble protein or insoluble protein is used, the thermal coagulant becomes too soft, or the gel becomes too hard, making it difficult to obtain a stable mouthfeel.

[0049] Based on these insights, in the present invention, by adjusting the ratio of the supernatant protein content, which is an indicator of water-soluble protein, to the total protein content within the range described below, the balance between water-soluble protein and insoluble protein can be optimized, and a liquid egg substitute composition having both thermal coagulability and an egg-like feel after heating can be obtained.

[0050] <Ratio of supernatant protein content to total protein content>

[0051] In the present invention, the ratio of the content of the supernatant protein to the total protein content is 6% or more and 21% or less. By setting the ratio to 6% or more, the ratio of insoluble protein in the liquid egg substitute composition can be suppressed, and a smooth tongue feel can be achieved. In addition, by setting the ratio to 21% or less, the ratio of water-soluble protein in the liquid egg substitute composition can be suppressed, the thermal coagulation can be improved, and a loose, Western-style scrambled egg-like thermal coagulant can be obtained. Furthermore, by setting the ratio to 6% or more and 21% or less, the balance between water-soluble protein and insoluble protein can be adjusted, and it can be adjusted to have a fluffy softness and an egg-like texture with moderate hardness.

[0052] Furthermore, in order to more reliably obtain a smooth tongue feel, the ratio of the supernatant protein content to the total protein content is preferably 7% or more. In addition, in order to obtain a more preferred mouthfeel, the ratio is preferably 19% or less, and further, in order to obtain higher thermal coagulation properties, it is preferably 16% or less.

[0053] In addition, the protein content of the supernatant can be measured by the nitrogen quantitative conversion method similarly to the total protein content.

[0054] <Supernatant protein content>

[0055] In the present invention, the content of the supernatant protein is preferably 0.1% by mass or more and 2.5% by mass or less. By setting the content of the supernatant protein to 0.1% by mass or more, it becomes easy to adjust the ratio of the content of the supernatant protein to the total protein content to 6% or more. As a result, a hot coagulum having a soft egg-like mouthfeel and a smooth tongue feel can be achieved. In addition, by setting the content of the supernatant protein to 2.5% by mass or less, it becomes easy to adjust the ratio of the content of the supernatant protein to the total protein content to 21% or less. As a result, it becomes easy to obtain a hot coagulum in a loose, Western-style scrambled egg-like shape that is fully coagulated by heating.

[0056] Furthermore, from the viewpoint of more effectively obtaining the above-mentioned effects, the content of the supernatant protein is preferably 0.4% by mass or more and 1.7% by mass or less.

[0057] <Thermosetting gelling agent>

[0058] The thermosetting gelling agent of the present invention refers to a gelling agent that solidifies by heating. Examples of the thermosetting gelling agent include curdlan, methylcellulose, hydroxypropylmethylcellulose, hydroxyethylmethylcellulose, and the like. In the present invention, by using a thermosetting gelling agent, the same heating cooking as a thermosetting liquid egg can be achieved.

[0059] The thermosetting gelling agent of the present invention preferably contains curdlan. Curdlan is a general term for thermosetting polysaccharides mainly composed of β-1,3 glycosidic bonds, and examples thereof include polysaccharides produced by the fungus Alcaligenes faecalis var. myxogenes. As curdlan, commercially available products can be used.

[0060] The content of the thermosetting gelling agent is not particularly limited, but may be 1% by mass to 6% by mass, and further may be 2% by mass to 5% by mass, in order to obtain high thermosetting properties and an egg-like, fluffy texture.

[0061] <Ratio of the content of supernatant protein to the content of the heat-setting gelling agent>

[0062] The ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is preferably 10% or more and 80% or less. Thus, the supernatant protein mainly composed of water-soluble protein acts on the thermocoagulable gelling agent appropriately, has thermocoagulability, and can form a gel that is not too hard. In order to more effectively obtain such an effect, the ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is preferably 15% or more and 70% or less, and more preferably 20% or more and 60% or less.

[0063] <Other raw materials>

[0064] The liquid egg substitute composition of the present invention may contain raw materials other than the above-mentioned raw materials within the range that does not impair the effects of the present invention. Examples of such raw materials include: seasonings (soy sauce, salt, pepper, amino acids, etc.); sugars (white sugar, caster sugar, sweet brown sugar, fructose glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, sugar ethanol, etc.); edible oils and fats, antibacterial agents (glycine, sodium acetate, etc.); pH adjusters (organic acids, organic acid salts, etc.); preservatives; antioxidants; spices, etc.

[0065] <Method for producing liquid egg substitute composition>

[0066] The method for producing a liquid egg substitute composition of the present invention includes, for example, the step of preparing the liquid egg substitute composition so that the total protein content is 8% to 15% by mass and the ratio of the supernatant protein content to the total protein content is 6% to 21%.

[0067] <Preparation process>

[0068] In this step, the vegetable protein, the heat-setting gelling agent, water, and other raw materials are stirred and mixed to prepare a liquid egg substitute composition.

[0069] As the vegetable protein, commercially available products may be used, or proteins may be extracted from vegetable raw materials according to conventional methods.

[0070] The liquid egg substitute composition is prepared so that the total protein content in the composition is 8% by mass or more and 15% by mass or less. In addition, the liquid egg substitute composition is prepared so that the ratio of the content of the supernatant protein to the total protein content is 6% or more and 21% or less. As a method for preparing the ratio, for example, the following method can be cited: a raw material with a large amount of water-soluble protein and a raw material with a large amount of insoluble protein are mixed to prepare the above ratio.

[0071] It should be noted that after the preparation step, a heat sterilization step may be performed as needed.

[0072] The liquid egg substitute composition of the present invention is manufactured as described above.

[0073] Example

[0074] Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples, but it should be noted that the present invention is not limited to these.

[0075] <Test Example 1: Research on Protein>

[0076] [Preparation of liquid egg substitute composition]

[0077] A liquid egg substitute composition was prepared according to the formulations described in Tables 1 and 2. Specifically, a thermosetting gelling agent was mixed with water in advance and stirred in a homogenizer for 5 minutes to disperse the mixture. Thereafter, vegetable protein and seasoning were added and stirred in a homogenizer for 1 minute to prepare a liquid egg substitute composition. Curdlan was used as a thermosetting gelling agent.

[0078] In Examples 1 to 4, 11 to 13 and Comparative Examples 1 to 4 shown in Table 1, commercially available soybean protein extracts and commercially available rice protein extracts were used. In Examples 5 to 8 and Comparative Examples 5 to 6 shown in Table 2, commercially available rice protein extracts and commercially available rapeseed protein extracts were used. In Examples 9 and 10 shown in Table 2, commercially available soybean protein extracts and commercially available pea protein extracts were used. In Comparative Example 7 shown in Table 2, commercially available almond protein extract was used.

[0079] Soy protein extract ("Proliina HD101R", manufactured by Fuji Oil Co., Ltd.) contains 83% soy protein. Rice protein extract ("Prodiem Rice 5020", manufactured by KERRY GROUP PLC) contains 87% rice protein. Rapeseed protein extract ("Puratein HS", manufactured by Merit Functional Foods) contains 93% rapeseed protein. Almond protein extract ("Almond Protein Powder", manufactured by Blue Diamond Growers) contains 44% almond protein. Pea protein extract ("Pea Protein PP-CS", manufactured by ORGANO FOODTECH CORPORATION) contains 75% pea protein.

[0080] [Table 1]

[0081]

[0082] [Table 2]

[0083]

[0084] As shown in Tables 3 and 4 below, each liquid egg substitute composition was prepared to have a total protein content of 8%, 10% or 12%.

[0085] In Examples 1 to 10, the ratio of the content of the protein in the supernatant to the total protein content was adjusted to 6% or more and 21% or less by adjusting the blending amount of each protein extract. On the other hand, in Comparative Examples 1 to 7, the ratio was adjusted to less than 6% or more than 21% by adjusting the blending amount of each protein extract.

[0086] The protein content of the supernatant is determined as follows. First, a portion of the liquid egg substitute composition is added to a 50 mL test tube and centrifuged at a centrifugal force of 8000×g for 15 minutes using a centrifuge (product name "Small High-Speed ​​Cooling Centrifuge M201-IVD", manufactured by Sakuma Seisakusho Co., Ltd.). Thereafter, the amount of nitrogen contained in the supernatant after centrifugation is quantified by the combustion method (modified Dumas method). The quantified nitrogen amount is multiplied by the nitrogen-protein conversion factor of 6.25 to determine the protein content of the supernatant.

[0087] [Table 3]

[0088]

[0089] [Table 4]

[0090]

[0091] [Preparation of thermal coagulant]

[0092] Next, 80 g of the prepared liquid egg substitute composition was heated in a pan heated to about 170° C. for about 1 minute, and a loose heat coagulum was prepared while stirring. It should be noted that the liquid egg substitute compositions of Examples 1 to 10 and Comparative Examples 1 to 6 were fully spread like liquid eggs when poured into a pan. In contrast, the liquid egg substitute composition of Comparative Example 7 containing almond protein had a slightly higher viscosity and was not easily spread when poured into a pan.

[0093] The thermal coagulation after firing was evaluated for thermal coagulation property, mouthfeel (softness and hardness), and tongue feel according to the following criteria.

[0094] [Evaluation criteria for thermal coagulation]

[0095] A: It can be baked into the same loose state as liquid eggs

[0096] B: Easier to bond, but can be fired into loose particles with large particles

[0097] C: The surface does not solidify and becomes a block, and cannot be burned into a loose state

[0098] [Evaluation criteria for mouthfeel (softness and hardness)]

[0099] A: It has the same fluffy and pleasant texture as hot coagulated eggs.

[0100] B1: Slightly harder, but with an egg-like texture

[0101] C1: Too hard, with a texture different from that of eggs

[0102] B2: Slightly softer, but with an egg-like texture

[0103] C2: Too soft, with a texture different from that of eggs

[0104] [Evaluation criteria for tongue feel]

[0105] A: I don’t feel the roughness.

[0106] C: Feeling rough

[0107] [Evaluation results of thermal coagulation properties]

[0108] As shown in Tables 3 and 4, in Examples 1 to 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio of the supernatant protein content to the total protein content was 21% or less, a loose heat coagulant was obtained, and the heat coagulability was rated A or B. Among them, in Examples 2, 4, 5, 7, 8, 9, and 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio was 16% or less, a heat coagulant closer to a loose egg was obtained, and the heat coagulability was rated A.

[0109] On the other hand, in Comparative Examples 3 and 5 where the ratio was greater than 21%, the surface was not solidified and the thermal coagulation property was rated as C.

[0110] [Evaluation results of mouthfeel (softness and hardness)]

[0111] As shown in Tables 3 and 4, the thermal coagulants of Examples 1 to 5, 7 to 10, and Comparative Example 6, in which the ratio of the supernatant protein content to the total protein content was 5% or more and 19% or less, had an egg-like texture that was neither too soft nor too hard and were rated A.

[0112] The ratio was 4%. The heat coagulant of Comparative Example 1, which contained a large amount of rice protein, was slightly hard, but had an egg-like texture and was rated as B1.

[0113] The heat coagulants of Comparative Examples 2 and 4, which contained only rice protein as protein at a ratio of 0.3% and 0.4%, respectively, were too hard and had a non-egg-like texture, and were rated C1.

[0114] The thermal coagulants of Example 6 and Comparative Example 5, which contained a large amount of soybean protein at a ratio of 21% and 24%, respectively, were slightly soft but had an egg-like texture and were rated B2.

[0115] The thermal coagulant of Comparative Example 3, which contained only soybean protein as protein at a ratio of 27%, was too soft and had a non-egg-like texture, and was rated C2.

[0116] The thermal coagulant of Comparative Example 7, which contained only almond protein at a ratio of 5% as protein, was coagulated but had an overly soft texture and was rated C2.

[0117] [Evaluation results of tongue touch]

[0118] As shown in Tables 3 and 4, the thermal coagulants of Examples 1 to 10 and Comparative Examples 3 and 5, in which the ratio of the supernatant protein content to the total protein content was 6% or more, did not feel rough and had a good tongue feel, and were rated A. On the other hand, the thermal coagulants of Comparative Examples 1, 2, 4, 6, and 7, in which the ratio was 5% or less, felt rough and were rated C.

[0119] <Test Example 2: Study on the Thermosetting Gelling Agent>

[0120] [Preparation of liquid egg substitute composition and thermal coagulant]

[0121] As shown in Table 5, the liquid egg substitute compositions of Examples 11 to 13 were prepared in the same manner as in Example 4 except that the content and / or type of the thermosetting gelling agent was changed. In Examples 11 and 12, curdlan was used as a thermosetting gelling agent. In Example 13, curdlan and Metolose (registered trademark, manufactured by Shin-Etsu Chemical Co., Ltd.) were used as thermosetting gelling agents. Then, in the same manner as in Example 4, the prepared liquid egg substitute composition was used to prepare a loose thermosetting material. It should be noted that the liquid egg substitute compositions of Examples 11 and 13 spread well like liquid eggs when poured into a frying pan. In contrast, the liquid egg substitute composition of Example 12 containing 6.0% by mass of curdlan has a slightly higher viscosity and is not easy to spread when poured into a frying pan.

[0122] [Table 5]

[0123]

[0124] [Evaluation of thermal coagulant]

[0125] The thermosetting properties, mouthfeel (softness and hardness), and tongue feel of the thermosetting products of Examples 11 to 13 were evaluated using the same evaluation criteria as in Test Example 1. The results are shown in Table 6.

[0126] In Examples 11 to 13, the thermal coagulability was evaluated as A or B. In particular, in Example 12 containing 6.0 mass % of curdlan, a thermal coagulant closer to a loose egg was obtained, and the thermal coagulability was evaluated as A.

[0127] Regarding the texture (softness and hardness), the thermocoagulant of Example 12 containing 6.0 mass % of curdlan and the thermocoagulant of Example 13 containing 2.0 mass % of curdlan and 1.0 mass % of metolose were neither too soft nor too hard and had an egg-like texture, and were rated A. The thermocoagulant of Example 11 containing 1.0 mass % of curdlan was slightly soft but had an egg-like texture, and was rated B2.

[0128] Regarding the texture of the tongue, the thermal coagulants of Examples 11 to 13 all had no roughness and good texture, and were rated A.

[0129] [Table 6]

[0130]

[0131] Summary

[0132] Based on the above, by making the total protein content greater than 8% by mass and less than 15% by mass, and making the ratio of the supernatant protein content to the total protein content greater than 6% and less than 21%, it is possible to prepare a liquid egg substitute composition close to real egg that has any of high thermal coagulability, an egg-like mouthfeel after heating, and a smooth tongue texture.

Claims

1. A liquid egg substitute composition comprising vegetable protein and a thermosetting gelling agent, The total protein content of the liquid egg substitute composition is 8% by mass or more and 15% by mass or less, When the liquid egg substitute composition is centrifuged at a centrifugal force of 8000×g for 15 minutes, the protein contained in the supernatant is defined as the supernatant protein. The ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less.

2. The liquid egg substitute composition according to claim 1, wherein The ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is 10% or more and 80% or less.

3. The liquid egg substitute composition according to claim 1, wherein The protein content of the supernatant is 0.1 mass % or more and 2.5 mass % or less. 4 . A thermal coagulant, which is a thermal coagulant of the liquid egg substitute composition according to claim 1 .

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