Egg substitute

Abstract

To provide an egg substitute with excellent workability during the manufacturing process, and to provide an egg baked product-like food comprising the egg substitute and exhibiting excellent texture when heated and baked.SOLUTION: It has been discovered that blending water, a protein material, a lipid, and a specific gelling agent for use as an egg substitute allows for the manufacture of an egg substitute with excellent workability during the production process, and achieves the creation of an egg-baked food having excellent texture.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an egg replacer. [Background technology]

[0002] Eggs are widely used in a variety of foods, such as seasonings, side dishes, and confectioneries, due to their excellent functional and nutritional properties. However, in recent years, consumers have become more health conscious, and as a result, they tend to avoid consuming eggs, which have a high cholesterol content. In addition, in recent years, egg shortages have become serious due to the effects of the avian influenza epidemic, and the price of chicken eggs has fluctuated dramatically. Against this background, various studies have been conducted on egg substitute foods.

[0003] As a technique for producing an egg substitute, for example, a technique using mung bean protein and transglutaminase has been disclosed (Patent Document 1). Also, a technique using extracted protein from white kidney bean or black gram bean has been disclosed (Patent Document 2). Also, a technique using extracted protein and curdlan from almonds has been disclosed (Patent Document 3). Also, a technique using vegetable protein such as pea or rice, and physical property adjusting / gelling agents such as methylcellulose and high acyl gellan gum as raw materials has been disclosed (Patent Document 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] US20200352195A1 [Patent Document 2] Patent No. 7045507 [Patent Document 3] Patent No. 6963707 [Patent Document 4] WO2022 / 020149 Summary of the Invention [Problem to be solved by the invention]

[0005] Conventional egg substitutes are not satisfactory because the dough before baking is too soft, and there are problems with workability in the manufacturing process, such as the dough being highly adhesive to a mold when frying, making it difficult to shape using a mold, etc. As a result, the texture of egg-baked foods obtained by baking egg substitutes is sometimes insufficient, and there is room for improvement. The present invention aims to obtain an egg substitute which is excellent in workability during the production process, and to obtain a baked egg-like food product which has a good texture when the egg substitute is baked by heating. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the inventors have discovered that when a mixture of water, a protein material, a high-fat (oil and fat) content of 30 to 70% by mass, and a specific gelling agent is used as an egg substitute, a baked egg-like food product with excellent workability in the production process and excellent texture can be obtained, thereby completing the present invention.

[0007] That is, the present invention provides: (1) An egg substitute comprising water, a protein material, an oil or fat, and the following gelling agents (A) and (B), wherein when the total amount of the protein material, the oil or fat, the gelling agent, and the water in the egg substitute is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the oil or fat is 30 to 70% by mass, and the total amount of the gelling agents (A) and (B) is 1 to 10% by mass; (A) Curdlan, (B) one or more selected from gellan gum and glucomannan; (2) The egg replacer according to (1), further comprising dietary fiber, wherein, when the total amount of water, protein material, fats and oils, gelling agent, and dietary fiber in the egg replacer is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the fats and oils are 30 to 70% by mass, the total amount of the gelling agents (A) and (B) is 1 to 10% by mass, and the dietary fiber is 0.1 to 10% by mass. (3) The egg substitute according to (1) or (2), wherein the protein material is a vegetable protein material. (4) The egg replacer according to (1) or (2), which is an oil-in-water emulsion. (5) The egg replacer according to (3), which is an oil-in-water emulsion. (6) An egg-based baked food product obtained by baking the egg substitute according to any one of (1) to (3). (7) An egg-based baked food product obtained by baking the egg substitute according to (4). (8) (5) An egg-based baked food product obtained by baking the egg substitute according to (5). (9) A dried product of the egg-based baked food according to any one of (6) to (8). (10) A method for producing a baked egg-like food product, comprising baking the egg substitute according to any one of (1) to (3). (11) A method for producing an egg-based baked food product, comprising baking the egg substitute according to (4). (12) A method for producing an egg-based baked food product, comprising baking the egg substitute according to (5). It is. Effect of the Invention

[0008] The egg substitute of the present invention has little adhesion to a mold or the like, has good workability, and can be used to produce a fried egg-like food product having excellent flavor and texture. In another embodiment, a fried egg-like food product having excellent flavor and texture can be produced from a mixture of an egg and the egg substitute. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] (egg substitute) The egg substitute of the present invention is an egg substitute comprising water, a protein material, an oil or fat, and the following gelling agents (A) and (B), and is characterized in that, when the total amount of the protein material, the oil or fat, the gelling agents (A) and (B), and water in the egg substitute is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the oil or fat is 30 to 70% by mass, and the total amount of the gelling agents (A) and (B) is 1 to 10% by mass. (A) Curdlan. (B) One or more selected from gellan gum and glucomannan. The egg substitute of the present invention may be further subjected to a heat treatment. The egg substitute of the present invention adheres little to molds and the like, has good workability, and can be used to produce fried egg-like foods having excellent flavor and texture.

[0010] (Oils and fats) The fats and oils that can be used in the present invention include, for example, vegetable fats and oils such as soybean oil, rapeseed oil, sunflower oil, high oleic sunflower oil, rice oil, cottonseed oil, corn oil, safflower oil, peanut oil, palm oil, palm kernel oil, coconut oil, olive oil, kapok oil, moringa oil, and sesame oil, MCT, or fractionated oils thereof, interesterified oils, hardened oils, etc. These fats and oils can be used alone or in combination of two or more kinds. Flavored oils and fats obtained by flavoring these vegetable oils and fats can also be used. Here, flavored oils and fats include oils and fats flavored by adding extracts, flavorings, spices, vegetables, seasonings, dairy ingredients, and other plant-derived ingredients such as rice bran, or by adding these and then treating with heating or the like. Also included are those in which flavors are extracted using vegetable oils and fats from seasoning liquids containing amino acids, sugars, and lipids. Preferably, flavors are extracted using vegetable oils and fats from seasoning liquids containing at least yeast extract, that is, flavored oils and fats contain at least yeast extract. In other words, flavored oils and fats include "flavored oils and fats" in which flavors are added separately based on vegetable oils and fats. The flavored oils and fats may be used alone or in combination with the above-mentioned vegetable oils and fats. The fat content in the egg substitute is 30 to 70% by mass when the total amount of the protein material, fat, gelling agents (A) and (B) and water is taken as 100% by mass. The lower limit of the fat content can be preferably 32% by mass or more, 35% by mass or more, 38% by mass or more, or 40% by mass. The upper limit of the fat content can be preferably 68% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less. The lower limit and the upper limit can be combined arbitrarily. Specifically, for example, the fat content can be 30 to 68% by mass, 32 to 65% by mass, 35 to 60% by mass, 35 to 55% by mass, 35 to 50% by mass, 40 to 65% by mass, or 40 to 60% by mass.

[0011] (Gelling agent) The gelling agent in the present invention includes the following (A) and (B). (A) curdlan, and (B) one or more selected from gellan gum and glucomannan. The curdlan of the present invention is a heat-coagulable polysaccharide mainly composed of β-1,3-glucosidic bonds. Examples of this polysaccharide include those produced by microorganisms of the genus Alcaligenes or Agrobacterium. The curdlan of the present invention also includes a curdlan preparation. Examples of commercially available curdlan include Curdlan NS and Curdlan preparation CD-ES from Mitsubishi Corporation Life Sciences Co., Ltd. Curdlan may be used alone or in combination of two or more types. The gellan gum of the present invention is a fermented polysaccharide produced by Sphingomonas elodea, and includes native gellan gum and deacylated gellan gum. Examples of native gellan gum include "Kelcogel (registered trademark) LT-100" and "Kelcogel (registered trademark) HM" manufactured by MP GOKYO FOOD & CHEMICAL CO., LTD. Examples of deacylated gellan gum include "Kelcogel (registered trademark)" manufactured by MP GOKYO FOOD & CHEMICAL CO., LTD. In addition, the glucomannan of the present invention can be either one that gels under alkaline conditions or one that gels under neutral conditions, but it is preferable to use one that gels under neutral conditions. Examples of glucomannan that gel under neutral conditions include "Ultramannan" (manufactured by Ina Food Industry Co., Ltd.), Reolex RS, Reolex ONE, and Propol A (all manufactured by Shimizu Chemical Co., Ltd.).

[0012] In addition, other gelling agents, such as gelatin, agar, carrageenan, xanthan gum, locust bean gum, guar gum, methylcellulose, alginic acid, psyllium seed gum, tamarind gum, LM-pectin, HM pectin, and tamarind seed polysaccharides, may be added as long as they do not affect the effects of the present invention.

[0013] The content of the gelling agents (A) and (B) in the egg substitute of the present invention is 1 to 10% by mass when the total amount of the water, protein material, oil and fat, and gelling agents (A) and (B) is taken as 100% by mass. The lower limit amount can be preferably 1.2% by mass or more, 1.4% by mass or more, or 1.5% by mass or more. The upper limit amount can be preferably 8% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, or 3% by mass or less. The lower limit amount and the upper limit amount can be arbitrarily combined. Specifically, for example, the amount can be 1 to 8% by mass, 1.2 to 6% by mass, 1.4 to 5% by mass, 1.5 to 5% by mass, 1.5 to 4% by mass, or 1.5 to 3% by mass.

[0014] (Protein material) The origin of the protein material to be prepared as described above is not particularly limited, but the protein material of the present invention may be a vegetable protein material, an animal protein material, or the like, and the vegetable protein material and the animal protein material may be used in combination. The vegetable protein material is preferred. The concept of the protein material of the present invention is a food material that is mainly composed of vegetable or animal protein and is used as a raw material for various processed foods and beverages. Examples of the origin of the vegetable protein material include beans such as soybeans, peas, mung beans, lupin beans, chickpeas, kidney beans, lentil beans, cowpeas, etc., seeds such as sesame seeds, canola seeds, coconut seeds, almond seeds, etc., grains such as corn, buckwheat, wheat, rice, etc., vegetables, fruits, etc. In a more specific embodiment, the vegetable protein material is prepared from legume proteins. In an even more specific embodiment, the vegetable protein material is prepared from soybean protein, pea protein, mung bean protein, or broad bean protein. In an even more specific embodiment, the vegetable protein material is prepared from soybean protein or pea protein. As an example, soybean-derived protein materials are prepared by further concentrating and processing proteins from soybean raw materials such as defatted soybeans and whole soybeans, and generally conceptually include isolated soybean protein, concentrated soybean protein, powdered soy milk, or variously processed products thereof. Examples of animal protein materials include milk proteins such as casein, sodium caseinate, and whey protein, and egg white. In some embodiments, the animal protein material may be free of egg whites, and in other embodiments, the animal protein material may be free of animal protein materials. The crude protein content in the protein material is preferably 30% by mass or more, and more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or 75% by mass or more. The content of the protein material in the egg substitute is 0.01 to 10% by mass when the total amount of water, protein material, oil and fat, and gelling agents (A) and (B) is taken as 100% by mass. The lower limit amount can be preferably 0.05% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.15% by mass or more, or 0.2% by mass or more. The upper limit amount can be preferably 8% by mass or less, 6% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1% by mass or less. The lower limit amount and the upper limit amount can be arbitrarily combined. Specifically, for example, the amount can be 0.01 to 8% by mass, 0.05 to 6% by mass, 0.08 to 5% by mass, 0.1 to 3% by mass, 0.15 to 2% by mass, 0.2 to 1.5% by mass, or 0.2 to 1% by mass.

[0015] (Plant protein material A) In the present invention, one embodiment of the vegetable protein material used is vegetable protein material A having properties that satisfy the following a) and b). It is preferable that vegetable protein material A further satisfies the following c). Vegetable protein material A can be obtained by denaturation and molecular weight adjustment treatments, etc., which will be described later. An example of such a protein material is "MIRA-MAP2.0" manufactured by Fuji Oil Co., Ltd.

[0016] a) Viscosity after heating The vegetable protein material A is required to have a low viscosity after heating (hereinafter referred to as "post-heating viscosity"). The post-heating viscosity can be measured by preparing an aqueous solution of the vegetable protein material A with a crude protein content of 20% by mass, heating at 80°C for 30 minutes, and then measuring the viscosity at 25°C. The post-heating viscosity is 10,000 mPa·s or less, preferably 5,000 mPa·s or less, 1,000 mPa·s or less, or 500 mPa·s or less, and more preferably 200 mPa·s or less, or 100 mPa·s or less.

[0017] <Method for measuring viscosity after heating> The viscosity after heating of vegetable protein material A is measured using a B-type viscometer (Model BM, manufactured by Toki Sangyo Co., Ltd.). A protein material aqueous solution is prepared so that the crude protein content is 20% by mass, and then filled into a measurement container. The rotor is set, and the container is sealed and heated in a water bath at 80°C for 30 minutes. Then, at 25°C, the viscosity is measured at any rotation speed, the indicator value is read, and the viscosity is calculated by multiplying it by a conversion factor corresponding to the rotor number and rotation speed. (Unit: Pa·s) This is the measured value after 1 minute. The rotation speed is generally 60 rpm. For high-viscosity samples, change rotor number from 1 to 4 and reduce the rotation speed to 6 rpm. The upper limit of viscosity for this measurement is 100,000 mPa·s. If the measurement range is exceeded with rotor number 4 and a rotation speed of 6 rpm, the viscosity after heating is immediately determined to be 100,000 mPa·s or more.

[0018] b)TCA solubilization rate In addition, the vegetable protein material A needs to have a certain molecular weight. The molecular weight is defined by the TCA solubilization rate. In the present invention, the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22M TCA to the total amount of crude protein. The TCA solubilization rate of this protein material is 30 to 95%. It can be preferably 35 to 90%, 40 to 85%, 45 to 80%, or 50 to 80%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which may be inappropriate. Also, the transmittance may decrease. On the other hand, if the TCA solubilization rate is too high, the amount of protein contributing to emulsifying properties decreases, and it becomes necessary to incorporate a large amount of protein material, which may reduce the freedom of formulation.

[0019] <Method for Measuring TCA Solubilization Rate> To a 2% by mass aqueous solution of vegetable protein material A, an equal amount of 0.44 M trichloroacetic acid (TCA) is added to make a 0.22 M TCA solution, and the ratio of soluble nitrogen is taken as the value measured by the Kjeldahl method. Basically, it is obtained by rounding off the numerical value to the second decimal place.

[0020] c) NSI Vegetable protein material A preferably has a Nitrogen Solubility Index (NSI) of 80 or more as an index of protein solubility. More preferably, those with an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used.

[0021] <Method for Measuring NSI> Add 60 ml of water to 3 g of vegetable protein material A, stir with a propeller at 37 °C for 1 hour, then centrifuge at 1,400 × g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water again to the remaining precipitate, stir with a propeller at 37 °C for 1 hour again, then centrifuge and collect the supernatant (II). Combine the (I) liquid and the (II) liquid, add water to the mixture to make 250 ml. After filtering this through filter paper (NO. 5), measure the nitrogen content (water-soluble nitrogen) in the filtrate by the Kjeldahl method. At the same time, measure the total nitrogen content in the sample by the Kjeldahl method, and NSI is the ratio of water-soluble nitrogen to the total nitrogen content expressed as mass%. Basically, it is obtained by rounding off the numerical value to the second decimal place.

[0022] <Method for Measuring Crude Protein Content> The crude protein content is measured by the Kjeldahl method. Specifically, for the mass of the protein material dried at 105 °C for 12 hours, the mass of nitrogen measured by the Kjeldahl method is expressed as "mass%" as the protein content in the dried product. The nitrogen conversion factor is 6.25. Basically, it is obtained by rounding off the numerical value to the second decimal place.

[0023] <Denaturation and Molecular Weight Adjustment Treatment> The vegetable protein material used in the egg substitute of this embodiment can be obtained by applying a combination of a "decomposition / denaturation treatment" for decomposing and / or denaturing proteins and a "molecular weight distribution adjustment treatment" for adjusting the molecular weight distribution of proteins. Examples of the "decomposition / denaturation treatment" include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof. Examples of the "molecular weight distribution adjustment treatment" include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of the "decomposition / denaturation treatment" and the "molecular weight distribution adjustment treatment" are not particularly limited, and the "decomposition / denaturation treatment" may be performed before the "molecular weight distribution adjustment treatment", the "molecular weight distribution adjustment treatment" may be performed before the "decomposition / denaturation treatment", or both treatments may be performed simultaneously. In addition, for example, it is possible to perform the "decomposition / denaturation treatment" between two or more "molecular weight distribution adjustment treatments", to perform the "molecular weight distribution adjustment treatment" between two or more "decomposition / denaturation treatments", or to perform each treatment multiple times in any order. If the desired molecular weight distribution can be obtained by the "decomposition / denaturation treatment", it is not necessary to perform the "molecular weight distribution adjustment treatment". When performing these treatments multiple times in combination, all the treatments from the raw material may be performed continuously or after a time interval. For example, a commercially available product that has undergone a certain treatment may be used as a raw material and subjected to another treatment. As long as the above characteristics are satisfied, a protein material that has undergone a molecular weight distribution adjustment treatment and a protein material that has not undergone a molecular weight distribution adjustment treatment may be mixed to produce a specific protein material. In this case, the ratio of the two (protein material that has undergone treatment: protein material that has not undergone treatment) can be appropriately adjusted within a range that satisfies the above characteristics, and examples of the mass ratio include 1:99 to 99:1, for example 50:50 to 95:5, 75:25 to 90:10, etc. In one embodiment, the protein ingredient used in the egg substitute of this embodiment is a protein ingredient that has been subjected to a "degradation / denaturation and molecular weight distribution adjustment process".

[0024] The conditions of the treatment for decomposing or denaturing proteins, such as the type and concentration of enzymes, pH, organic solvents, minerals, etc., temperature, pressure, output strength, current, time, etc., can be appropriately set by those skilled in the art. In the case of enzymes, examples of the enzymes used include proteases classified as "metal proteases", "acid proteases", "thiol proteases", and "serine proteases". The reaction can be carried out at a reaction temperature of 20 to 80°C, preferably 40 to 60°C. In the case of pH adjustment treatment, the treatment can be carried out within a pH range with any upper and lower limit of pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, within a pH range of 2 to 12. In the case of acid treatment, a method of adding an acid or a method of carrying out a fermentation treatment such as lactic acid fermentation may be used. Examples of the acid to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. In addition, the acid may be added using foods and beverages containing acid, such as fruit juice such as lemon, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkali treatment, alkali such as sodium hydroxide and potassium hydroxide may be added. In the case of denaturant treatment, denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added. In the case of heating or cooling treatment, examples of the heating temperature include a range with any temperature of 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, and 150°C as the upper and lower limits, for example, 60°C to 150°C. Examples of cooling temperatures include a range with any of the following temperatures as upper and lower limits, for example, -10° C. to -75° C. Examples of heating or cooling times include a range with any of the following times as upper and lower limits, for example, 5 seconds to 200 minutes: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes.In the case of high pressure treatment, examples of pressure conditions include a range with any pressure of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa as the upper and lower limits, for example, 100 MPa to 1,000 MPa. In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher can be used for treatment. In the case of ultrasonic treatment, for example, treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, a protein aqueous solution can be treated by applying a voltage of 100 mV to 1,000 mV. In a specific embodiment, the treatment that degrades and / or denatures proteins is selected from treatment with a denaturing agent, heat treatment, and combinations thereof.

[0025] The conditions for the treatment to adjust the molecular weight distribution of the protein, such as the type of filter medium, the carrier for gel filtration, the centrifugation speed, the current, the time, etc., can be appropriately set by those skilled in the art. Examples of filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc. Examples of carrier for gel filtration include dextran, agarose, etc. Examples of centrifugation conditions include 1,000 to 3,000×g, 5 to 20 minutes, etc.

[0026] (Dietary Fiber) The egg substitute of the present invention may further contain dietary fiber. Examples of dietary fiber in the present invention include bean lees such as soybeans, chitosan, cellulose, crystalline cellulose, hemicellulose, sodium carboxymethylcellulose, lignin, wheat bran, wheat germ, oat fiber, corn fiber, citrus fiber, bamboo fiber, oatmeal, cornmeal, sesame seed powder, yeast cell walls, etc. Oat fiber and sesame seed powder are preferred. The dietary fiber content in the egg replacer is preferably 0.1 to 10% by mass when the total amount of water, protein material, oil and fat, gelling agents (A) and (B) and the total amount of dietary fiber is taken as 100% by mass. The lower limit amount is more preferably 0.2% by mass or more, 0.3% by mass or more, or 0.4% by mass or more. The upper limit amount is more preferably 8% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, or 0.8% by mass or less. The lower limit amount and the upper limit amount can be combined in any manner, specifically, for example, 0.1 to 8 mass%, 0.2 to 6 mass%, 0.2 to 5 mass%, 0.3 to 3 mass%, 0.3 to 2 mass%, 0.3 to 1 mass%, 0.4 to 1 mass%, or 0.4 to 0.8 mass%. When dietary fiber is added to the egg replacer, the composition is such that, when the total amount of water, protein material, oils and fats, gelling agents (A) and (B) and the total amount of dietary fiber is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the oils and fats is 30 to 70% by mass, and the gelling agents (A) and (B) are 1 to 10% by mass.

[0027] (Other ingredients) The egg substitute of the present invention can contain various raw materials as necessary. For example, sugars, sugar alcohols, starch, water-soluble polysaccharides such as water-soluble soybean polysaccharides and water-soluble pea polysaccharides, dextrin, emulsifiers, salts, flavorings, sweeteners, coloring agents, preservatives, pH adjusters, stabilizers, seasonings, spices, etc.

[0028] (Method of producing egg substitute) The method for producing the egg substitute of the present invention is not particularly limited, and examples thereof include the following methods (a1) and (b1). (a1) A method in which water, a protein material and fats and oils are mixed and emulsified to prepare an oil-in-water emulsion, and the oil-in-water emulsion is mixed with an aqueous solution of a gelling agent. (b1) A method in which a protein material and a gelling agent are mixed, dispersed in water, and then an oil or fat is added to prepare an oil-in-water emulsion, or a method in which a protein material and a gelling agent are mixed, dispersed in oil, and then water is added to prepare an oil-in-water emulsion. This is explained in detail below.

[0029] First, the above method (a1) will be described. Water, protein material, fats and oils, and optionally other raw materials such as carbohydrates, emulsifiers, minerals, dextrin, and dietary fiber are mixed and the solution is homogenized using a high-pressure homogenizer or the like to obtain an oil-in-water emulsion. The fat content in the oil-in-water emulsion is 30% by mass or more. It can be preferably 35% by mass or more, 40% by mass or more, or 45% by mass or more. The upper limit of the fat content is not particularly limited, but may be, for example, 70% by mass or less, 65% by mass or less, or 60% by mass or less.

[0030] ○Mixing / homogenization The aqueous phase can be prepared by preparing an aqueous solution of the protein material. Other raw materials may or may not be added to the aqueous solution as necessary. The concentration of the protein material in the aqueous solution is not particularly limited, and examples thereof include 1 to 40% by mass, 2 to 35% by mass, 3 to 30% by mass, 4 to 28% by mass, 5 to 25% by mass, and 6 to 22% by mass. The pH of the aqueous phase is not particularly limited, and may not be adjusted, or may be adjusted by adding an acid or alkali. Examples of the pH of the aqueous phase include 3 to 10, 4 to 6.5, and 7 to 9. The preparation temperature of the aqueous phase is not particularly limited, and may be, for example, room temperature. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is contained, the aqueous phase can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. The raw materials to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when salts or water-soluble flavors are added, they are added to the aqueous phase.

[0031] The oil phase may be prepared using only fats and oils, or may be prepared by mixing fats and oils with oil-soluble ingredients and dissolving or dispersing them at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. Furthermore, a protein material may be dispersed in the oil phase. The oil-soluble ingredients to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier or a lipophilic flavoring is used, it may be added to a part or all of the raw fats and oils.

[0032] The obtained oil phase and water phase are heated to, for example, 40 to 80°C, preferably 55 to 70°C, and mixed to perform pre-emulsification. Pre-emulsification can be performed using a rotary agitator such as a homomixer. After pre-emulsification, the mixture is homogenized in a homogenizer. Alternatively, all the raw materials may be mixed without pre-emulsification and homogenized in a homogenizer. In a more specific embodiment, pre-emulsification and / or homogenization may be performed multiple times. In a more specific embodiment, all or a part of the water phase and a part of the oil phase may be mixed and pre-emulsified, and the remaining raw materials may be added and homogenized, or a part of the water phase and all or a part of the oil phase may be mixed and pre-emulsified, and the remaining raw materials may be added and homogenized, or these steps may be repeated. Examples of homogenization devices include homomixers, homogenizers, colloid mills, ultrasonic emulsifiers, agitator and homomixer-equipped agitator and homomixer functions, cutter blade mixers such as silent cutters and stephen cookers, and rotor-stator type in-line mixers such as extruders and emulsifiers. For example, in the case of homogenization using a homogenizer, the pressure can be 10 to 100 MPa, preferably 30 to 100 MPa.

[0033] The oil-in-water emulsion obtained above is mixed with an aqueous solution of a gelling agent, which is at least one selected from (A) curdlan, (B) gellan gum, and konjac flour. An aqueous solution of each gelling agent is prepared, and the aqueous solution is mixed with the above-mentioned oil-in-water emulsion to prepare a dough, thereby obtaining the egg replacer of the present invention. The aqueous solution of the gelling agent (A) and the aqueous solution of the gelling agent (B) may be added separately to the above-mentioned oil-in-water emulsion, or the aqueous solutions of the gelling agents may be mixed in advance and then added to the above-mentioned oil-in-water emulsion. The concentration of the aqueous solution of the gelling agent is not particularly limited, and an appropriate concentration can be selected taking into consideration the viscosity of the aqueous solution, etc. The mixing device is not limited, but examples thereof include a food processor, a juice mixer, a cutter blade mixer such as a silent cutter or a Stephan cooker, an extruder, a kneader, and the like.

[0034] Next, the above method (b1) will be described. Protein materials, gelling agents, and optionally other raw materials such as carbohydrates, emulsifiers, minerals, dextrin, and dietary fiber are mixed and dispersed in water, after which fats or oils are added to prepare an oil-in-water emulsion. Alternatively, the mixed raw materials are dispersed in fats and oils in the same manner, and then water is added to prepare an oil-in-water emulsion. In this case, the mixed raw materials may be dispersed in a portion of fats and oils, and then water is added to prepare an oil-in-water emulsion, and then the remaining fats and oils may be mixed. Alternatively, when the amount of fats and oils in the mixture is less than the amount of water, the raw materials may be dispersed in their entirety in fats and oils at first, and then water may be added to prepare an oil-in-water emulsion. The conditions such as the fat and oil content, and the mixing and homogenization methods are the same as those in the above method (a1).

[0035] (Egg products and egg-like foods) In the present invention, the term "fried egg product" refers to a solidified food obtained by heating and frying eggs in a frying pan or the like, and includes, for example, scrambled eggs, fried eggs, omelette skin, omelette rice skin, thin fried eggs, omelette rolls, rolled eggs in dashi broth, fried eggs, etc. Furthermore, fried egg product-like foods have an appearance and texture that imitate the above-mentioned "fried egg product" and are obtained by replacing part or all of the eggs with other materials. Although fried eggs can be eaten as they are, they can also be used as an ingredient for fried rice.

[0036] The method for producing the fried egg-like food of the present invention will now be described. The egg substitute of the present invention is baked to produce a fried egg-like food. Examples of baking methods include direct flame heating, steam heating, frying heating, hot air heating, infrared heating, and microwave heating. For example, in the case of production by direct flame heating using a frying pan, the frying pan is heated, oil is added if necessary, and then the batter is poured in and heated. When the batter begins to solidify, it is stirred or rolled to give a shape depending on the form of the fried egg-like food, and the fried egg-like food can be obtained. Thereafter, it can be stored by refrigeration or freezing depending on the form of distribution. In another embodiment, the egg substitute can be placed in a mold, for example, and then placed in a fryer for frying to obtain a fried egg-like food product.

[0037] (Dried egg-based food products) The fried egg-like food of the present invention can be dried to produce a dried product. The drying method can be a known method such as heat drying, ventilation drying, freeze drying, vacuum heat drying (with or without microwaves), etc. In one embodiment, the moisture content of the dried product of the fried egg-like food of the present invention is less than 10% by mass, for example, less than 5% by mass, 1 to 9% by mass, 2 to 8% by mass, 3 to 7% by mass, or 1 to 4% by mass. If necessary, general food processing such as molding and crushing may be performed. The dried egg-based food product obtained by this method can be reconstituted with hot water, and after reconstitution it exhibits a good texture and flavor. EXAMPLES

[0038] The present invention will be described below by way of examples. In the examples, parts and percentages are by weight unless otherwise specified.

[0039] (Preparation of protein materials) The following protein materials were obtained and prepared: Plant-based protein material A: MIRA-MAP2.0 (commercially available from Fuji Oil Co., Ltd.): Crude protein content: 79.3%, TCA solubility rate: 61.8%, viscosity after heating: 28 mPa s, NSI: 98.1. ○ Vegetable protein material B: Enzyme-treated isolated soy protein (Fujipro-CLE, Fuji Oil Co., Ltd. commercial product, crude protein content: 86.3%) ○Plant protein material C: isolated soy protein (Fujipro-FR, Fuji Oil Co., Ltd. commercial product, crude protein content: 86.9%) ○Plant protein ingredient D: Pea protein isolate (Radipure TM E8001G, Cargil product, crude protein content: 80% or more) ○Plant-based protein material E: Chickpea protein (Chickpea protein Ol-protein (R) CP-AC, commercially available from Organo Foodtech Co., Ltd., crude protein content: 63%) ○ Vegetable protein material F: Broad bean powder (FAVA FLOUR, commercial product from Prairie fava, crude protein content: 31.6%)

[0040] (Examples 1 to 4, Comparative Examples 1 to 3) First, the ingredients other than the oil and water were mixed according to the formula in Table 1, and this mixture was added to water and dissolved using a cutter blade mixer (Robo Coupe R-3D, FMI Co., Ltd.). Rapeseed oil was gradually added while stirring this solution, and emulsified by stirring for 2 minutes to prepare an egg replacer with an oil content of 40-60%. The oil used was rapeseed oil (confectionery salad oil, manufactured by Fuji Oil Co., Ltd.). The gelling agents used were curdlan (curdlan preparation CD-ES, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), gellan gum (Kelcogel LT100, manufactured by DSP Gokyo Food & Chemical Co., Ltd., native type gellan gum), and glucomannan (Reolex RS, manufactured by Shimizu Chemical Co., Ltd.). The dietary fiber used was oat fiber (Vitacel HF200, manufactured by Rettenmeyer Japan Co., Ltd.). The solid content regulator used was dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0041] (Method for measuring hardness of egg substitute before baking) The egg replacer before baking was placed in a ring for melting point measurement (diameter = 17 mm, height = 7 mm) and left to stand at room temperature for 10 minutes. The breaking strength (unit: N) of this sample was measured using a creep meter (RE2-33005B, manufactured by Yamaden Co., Ltd.). The measurement conditions are as follows. Plunger: Cylindrical 16mm, measurement strain rate = 90%, measurement speed = 0.5mm / s.

[0042] (Workability) A: The hardness of the egg replacer before baking is 15 to 50 N. The prepared egg replacer does not stick to the mold and has very good workability. B: The hardness of the egg replacer before baking is less than 10 to 15 N. The prepared egg replacer hardly adheres to the mold and has good workability. C: The hardness of the egg substitute before baking is less than 6 to 10 N. The prepared egg substitute is somewhat soft and therefore adheres slightly to the mold, but the workability is at a level that does not cause any problems. D: The hardness of the egg substitute before baking is less than 6N. The prepared egg substitute is very soft, so it adheres to the mold very much, and workability is poor. When the workability was rated as A to C, it was judged to be acceptable.

[0043] (Preparation of egg-like foods) The resulting egg substitute was used to obtain fried eggs, which are a type of egg-baked food product, in the following manner. Approximately 30 g of the obtained egg substitute was packed into a molded block (dimensions: 5 cm x 6.4 cm x 1 cm), and then the block was removed. The molded egg substitute was placed in a frying mold (dimensions: 7.5 cm x 10 cm x 3 cm), and the frying mold was placed in a fryer (Fujimak: FEFS186) and fried to obtain a fried egg-like food product. The frying was performed in four stages: the first stage was heated at 60-90°C for 2-4 minutes, the second stage was heated at 100-120°C for 2-6 minutes, the third stage was heated at 120-140°C for 1-4 minutes, and the fourth stage was heated at 150-180°C for 10-60 seconds. The texture of the resulting fried egg products was evaluated.

[0044] ○ Texture after baking 5 points: Block-shaped, elastic / crumbly, and has a very good texture for an egg baked product. 4 points: Block-shaped, elastic / slightly crumbly, and has a good texture for an egg scramble. 3 points: Block-shaped, elastic, and has a fairly good texture for an egg scramble. 2 points: Block-like, slightly lacking in elasticity, and slightly poor texture as an egg scrambled product. 1 point: Block-like, with poor elasticity, and poor texture for an egg scramble. Based on the above criteria, three experienced panelists evaluated the products and decided the score by consensus. Products with a texture score of 3 to 5 were judged to be acceptable.

[0045] (Table 1) TIFF2025063377000001.tif113129

[0046] Egg substitutes with an oil content of 40-60% obtained using rapeseed oil had workability that was not an issue.

[0047] (Examples 4 to 8) An egg substitute was obtained in the same manner as in Example 1, except that the fat and oil was palm oil (Palm Oil T, manufactured by Fuji Oil Co., Ltd.) according to the formulation in Table 2. Using this egg substitute, fried egg products were produced and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2.

[0048] (Table 2) TIFF2025063377000002.tif140168

[0049] Egg substitutes with an oil content of 30-60% obtained using palm oil had good workability and the texture of the egg baked products was good.

[0050] (Examples 9 to 11) Using Example 6 as a reference, the amounts of ingredients other than fats and oils were increased, and the effect on workability and the texture of the fried egg product was examined when the solid content of the egg substitute was increased. According to the composition of Table 3, an egg substitute was obtained in the same manner as in Example 1. Using this egg substitute, baked egg products were produced and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3.

[0051] (Table 3) TIFF2025063377000003.tif139151

[0052] The egg substitutes of Examples 9 to 11 had good workability and the texture of the baked egg products was also good.

[0053] (Examples 12 to 14, Comparative Examples 1 to 2) The workability of the raw material egg substitute and its effect on baking were examined. According to the composition in Table 4, an egg substitute was obtained in the same manner as in Example 1. Using this egg substitute, a baked egg product was produced in the same manner as in Example 1 and evaluated. The evaluation results are shown in Table 4.

[0054] (Table 4) TIFF2025063377000004.tif158168

[0055] When the raw materials did not contain vegetable protein materials, the texture of the fried egg product became poor, as in Comparative Example 1. Furthermore, when the raw materials did not contain curdlan, as in Comparative Example 2, both the workability and the texture became poor.

[0056] (Examples 15 to 19) The effect of changing the type of vegetable protein material was examined. An egg substitute was obtained in the same manner as in Example 1 according to the formulation in Table 5. Using this egg substitute, baked egg products were produced and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 5.

[0057] (Table 5) TIFF2025063377000005.tif165132

[0058] The egg substitutes of Examples 15 to 19 had good workability and the texture of the baked egg products was also good. Therefore, it was found that the effects of the present invention can be achieved with various vegetable protein materials.

[0059] (Examples 20 to 22) Examination of partial replacement of eggs The egg replacer of Example 6 and whole eggs were mixed according to the formulation in Table 6, and baked egg products were produced in the same manner as in Example 1. All of the resulting egg baked products had a good texture.

[0060] (Table 6) TIFF2025063377000006.tif67119

Claims

1. An egg substitute comprising water, a protein material, an oil or fat, and the following gelling agents (A) and (B), wherein when the total amount of the protein material, the oil or fat, the gelling agent, and the water in the egg substitute is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the oil or fat is 30 to 70% by mass, and the total amount of the gelling agents (A) and (B) is 1 to 10% by mass. (A) Curdlan. (B) One or more selected from gellan gum and glucomannan.

2. The egg replacer according to claim 1, further comprising dietary fiber, wherein, when the total amount of water, protein material, oil / fat, gelling agent, and dietary fiber in the egg replacer is taken as 100% by mass, the protein material is 0.01 to 10% by mass, the oil / fat is 30 to 70% by mass, the total amount of the gelling agents (A) and (B) is 1 to 10% by mass, and the dietary fiber is 0.1 to 10% by mass.

3. 3. The egg substitute according to claim 1 or 2, wherein the protein material is a vegetable protein material.

4. 3. The egg replacer according to claim 1 or 2, which is an oil-in-water emulsion.

5. 4. The egg replacer of claim 3 which is an oil-in-water emulsion.

6. 4. A baked egg product obtained by baking the egg substitute according to any one of claims 1 to 3.

7. 5. A baked egg product obtained by baking the egg substitute according to claim 4.

8. 6. A baked egg product obtained by baking the egg substitute according to claim 5.

9. A dried product of the egg-based food product according to any one of claims 6 to 8.

10. A method for producing a baked egg-like food product, comprising baking the egg substitute according to any one of claims 1 to 3.

11. A method for producing a baked egg-like food product, which comprises baking the egg substitute according to claim 4.

12. A method for producing a baked egg-like food product, comprising baking the egg substitute according to claim 5.

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