Solidified egg white-like food, processed food, and production method of solidified egg white-like food

Abstract

To provide: a solidified egg white-like food which, while having an egg white content limited to a predetermined range, has a texture similar to that of real solidified egg white and a flavor having reduced starch smell; a processed food including the same; and a production method of the solidified egg white-like food.SOLUTION: A solidified egg white-like food contains 20 mass% or more and 60 mass% or less of egg white in terms of being raw. The food contains pea starch, tapioca starch, and water. The solidified egg white-like food has a total content of the pea starch and the tapioca starch of 5 mass% or more and 18 mass% or less. The mass ratio of the tapioca starch to the pea starch is 0.2 or more and 3.5 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a coagulated egg white-like food having a protein content limited to a predetermined range, a processed food containing the same, and a method for producing the coagulated egg white-like food.

Background Art

[0002] Coagulated egg white obtained by heating and coagulating liquid egg white into a gel form is widely used not only as a boiled egg but also in processed foods such as egg salad, egg spread, egg filling, and tartar sauce. On the other hand, conventionally, from the viewpoint of solving problems in the processing and storage of coagulated egg white consisting only of liquid egg white, coagulated egg white obtained by heating and coagulating a slurry containing starch in addition to egg white is known (see Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In this technical field, the main problems are to make the texture closer to that of real coagulated egg white and to suppress the starch odor that causes a sense of incongruity as a flavor peculiar to starch. In recent years, due to fluctuations in the supply volume and price of chicken eggs, there has been a demand for a coagulated egg white-like food that can satisfy the above problems at a higher level while restricting the protein content.

[0005] In view of the above circumstances, an object of the present invention is to provide a coagulated egg white-like food having a texture close to that of real coagulated egg white and a flavor with suppressed starch odor while restricting the protein content to a predetermined range, a processed food containing the same, and a method for producing the coagulated egg white-like food.

Means for Solving the Problems

[0006] In order to achieve the above object, the present inventors have intensively studied alternatives to coagulated egg white. As a result, they have found that by containing egg white in an amount of 20% by mass or more and 60% by mass or less in terms of raw material, pea starch, tapioca starch, and water, and setting the total content of pea starch and tapioca starch in the coagulated egg white-like food to 5% by mass or more and 18% by mass or less, and the mass ratio of tapioca starch to pea starch to 0.2 or more and 3.5 or less, it is possible to achieve both a texture similar to that of real coagulated egg white and a flavor with suppressed starch odor while restricting the content of egg white, thus arriving at the completion of the present invention.

[0007] That is, the present invention provides (1) A coagulated egg white-like food containing egg white in an amount of 20% by mass or more and 60% by mass or less in terms of raw material, pea starch, tapioca starch, and water, wherein the total content of the pea starch and the tapioca starch in the coagulated egg white-like food is 5% by mass or more and 18% by mass or less, and the mass ratio of the tapioca starch to the pea starch is 0.2 or more and 3.5 or less, a coagulated egg white-like food, (2) The content of the tapioca starch in the coagulated egg white-like food is 1.5% by mass or more, the coagulated egg white-like food according to (1), (3) The content of the pea starch in the coagulated egg white-like food is 10% by mass or less, the coagulated egg white-like food according to (1) or (2), (4) The content of the water in the coagulated egg white-like food is 70% by mass or more, the coagulated egg white-like food according to any one of (1) to (3), (5) containing 0.05% by mass or more and 1% by mass or less of salt, the coagulated egg white-like food according to any one of (1) to (4), (6) having a shredded and boiled egg-like shape, the coagulated egg white-like food according to any one of (1) to (5), A processed food containing the coagulated egg white-like food according to any one of (1) to (6). (8) A method for producing a coagulated egg white-like food containing 20% by mass or more and 60% by mass or less of egg white in terms of raw conversion, comprising a step of mixing egg white, pea starch, tapioca starch, and water to prepare a mixture, and a step of heating the prepared mixture at 75°C or higher, wherein the total content of the pea starch and the tapioca starch in the mixture is 5% by mass or more and 18% by mass or less, and the mass ratio of the tapioca starch to the pea starch in the mixture is 0.2 or more and 3.5 or less. A method for producing a coagulated egg white-like food, which is as described above. [Effect of the Invention]

[0008] According to the present invention, it is possible to provide a coagulated egg white-like food having a texture close to that of real coagulated egg white and a flavor with suppressed starch odor while restricting the egg white content within a predetermined range, a processed food containing the same, and a method for producing a coagulated egg white-like food. [Embodiments for Carrying Out the Invention]

[0009] Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by mass" and "part" means "part by mass". Further, in the present invention, the "content" means the content in the whole coagulated egg white-like food unless otherwise specified, and may be a calculated value, an analytical value, or a blending amount.

[0010] [Coagulated Egg White-Like Food] The coagulated egg white-like food of the present invention contains, in terms of raw ingredients, 20% by mass or more and 60% by mass or less of egg white, pea starch, tapioca starch, and moisture, and is characterized in that the total content of pea starch and tapioca starch and the mass ratio of tapioca starch to pea starch are within a predetermined range. The coagulated egg white-like food having the above configuration has a texture similar to that of real coagulated egg white and a flavor with suppressed starch odor, and can be used as a substitute for coagulated egg white. In the present invention, "a texture similar to that of real coagulated egg white" means a texture similar to that of real coagulated egg white, and "a flavor with suppressed starch odor" means a flavor without starch odor or a flavor within an acceptable range as a coagulated egg white-like food. In the present invention, "flavor" means a combination of the aroma and taste felt when eating.

[0011] <Coagulated egg white> In the present invention, coagulated egg white generally refers to the egg white of an egg of a bird that is generally used for food, which is completely heat-coagulated into a gel state. Specifically, when observed visually, not only the surface of the coagulated egg white but also the inside is coagulated, and there is almost no observed non-coagulated part, that is, a semi-cooked part in the whole. The coagulated egg white-like food of the present invention is preferably, for example, a food similar to the egg white part of a boiled egg. Here, the "boiled egg" refers to an egg with a shell of a bird that is generally used for food, which is boiled to completely coagulate the egg white part. Such coagulated egg white has the characteristic that the balance between softness when pressed with teeth and the tooth feel felt as a sense of resistance is good. Furthermore, coagulated egg white also has an elastic feeling that deforms softly along the movement of teeth and tongue while being compressed in the oral cavity, and a smooth and slippery feeling, and has a unique and complex texture. In addition, coagulated egg white has a flavor with few peculiarities of egg white and does not have a starch-like flavor. As will be described later, the coagulated egg white-like food of the present invention can reproduce the unique and complex texture of coagulated egg white while restricting the content of egg white and containing starch, and can suppress the flavor (starch odor) peculiar to starch and make use of the flavor characteristic of coagulated egg white.

[0012] <Egg white> The heat-coagulated egg white of the present invention contains egg white. The egg white of the present invention may be unprepared liquid egg white obtained by breaking an egg of a bird generally used for food and separating the egg yolk, or it may be the unprepared liquid egg white subjected to a predetermined treatment. Examples of the predetermined treatment include addition of salt, saccharide, etc., sterilization treatment such as low-temperature sterilization, freezing and thawing, drying and rehydration, desugaring treatment, and the like. These treatments may be carried out alone or in combination of two or more.

[0013] <Content of egg white> In the present invention, the content of egg white in the coagulated egg white-like food (hereinafter also referred to as "A") is 20% by mass or more and 60% by mass or less in terms of raw conversion. The "content in terms of raw conversion" means the content when the egg white component contained in the coagulated egg white-like food is formulated as unprepared liquid egg white. By setting the content (A) of egg white in terms of raw conversion within the above range, while leaving the flavor peculiar to egg white, the amount of egg white used can be restricted, and the influence of fluctuations in the supply amount and price of eggs can be reduced. Further, from the viewpoint of obtaining the flavor peculiar to egg white, the content (A) of egg white in terms of raw conversion is preferably 25% by mass or more, more preferably 30% by mass or more, and from the viewpoint of effectively restricting the amount of egg white used, it is preferably 55% by mass or less, more preferably 50% by mass or less.

[0014] <Pea starch> In the present invention, the pea starch refers to starch made from peas. The pea starch in the present invention may be unprocessed starch refined from peas or processed starch obtained by processing unprocessed starch. Examples of the processed starch include bleached starch, oil-processed starch, heat-moisture treated starch, acid-treated starch, alkali-treated starch, hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, and the like. Further, from the viewpoint of production suitability, the pea starch is preferably β-starch. By using pea starch, it is possible to obtain a coagulated egg white-like food having softness, texture, and elasticity similar to those of coagulated egg white. Furthermore, since pea starch can become cloudy when added to water, it has the advantage of easily imparting a white color similar to that of coagulated egg white. Note that the pea starch can be used alone or in combination of two or more kinds.

[0015] <Content of pea starch> In the coagulated egg white-like food of the present invention, the content of pea starch (hereinafter also referred to as "B") may be set so as to satisfy the conditions of the total content and mass ratio described later, but it is preferably set within the following range. The lower limit of the content (B) of pea starch is preferably 2.5% by mass or more, more preferably 3.5% by mass or more, from the viewpoint of imparting appropriate texture and elasticity without being too soft. The upper limit of the content (B) of pea starch is preferably 10% by mass or less, more preferably 8% by mass or less, from the viewpoint of suppressing a too-hard texture and suppressing the starch odor.

[0016] <Tapioca starch> In the present invention, tapioca starch refers to starch made from the rhizomes of cassava. The tapioca starch in the present invention may be unprocessed starch or processed starch obtained by processing unprocessed starch. Further, from the viewpoint of production suitability, the tapioca starch is preferably β-starch. By using tapioca starch, water separation during storage of the coagulated egg white-like food can be suppressed. In addition, by using tapioca starch in combination with pea starch, the tooth feel, elasticity, and smoothness of the coagulated egg white-like food can be enhanced, and the starch odor can be suppressed. Note that the tapioca starch can be used alone or in combination of two or more kinds.

[0017] <Content of tapioca starch> In the coagulated egg white-like food of the present invention, the content of tapioca starch (hereinafter also referred to as "C") may be set so as to satisfy the conditions of the total content and mass ratio described later, but is preferably set in the following range. The lower limit of the content (C) of tapioca starch is preferably 1% by mass or more, more preferably 1.5% by mass or more, from the viewpoint of effectively exerting effects such as improvement of texture, suppression of starch odor, and prevention of water separation. The upper limit of the content (C) of tapioca starch is preferably 10% by mass or less, more preferably 8% by mass or less, from the viewpoint of suppressing a texture different from that of coagulated egg white.

[0018] <Moisture> The moisture contained in the coagulated egg white-like food of the present invention is not limited to the moisture derived from fresh water, and may contain moisture derived from materials selected within a range that does not impair the effects of the present invention. Examples of such materials containing moisture include liquid egg white, plant-based milk (soy milk, almond milk, oat milk, etc.), fruit juice, vegetable juice, liquid seasonings, and the like.

[0019] <Content of moisture> In the coagulated egg white-like food of the present invention, the lower limit of the water content (hereinafter also referred to as "D") is preferably 70% by mass or more, more preferably 80% by mass or more, from the viewpoint of suppressing the formation of a texture and flavor different from those of coagulated egg white. The upper limit of the water content (D) is preferably 95% by mass or less, more preferably 90% by mass or less, from the viewpoint of suppressing an overly soft texture.

[0020] <Total content (B + C) of pea starch and tapioca starch in the coagulated egg white-like food> In the coagulated egg white-like food of the present invention, the total content (B + C) of pea starch and tapioca starch is 5% by mass or more and 18% by mass or less. This content is hereinafter also referred to as "B + C". By setting B + C to 5% by mass or more, a coagulated egg white-like food with a moderately soft texture, a pleasant texture with a tooth feel and a sense of elasticity can be obtained. Also, by setting B + C to 18% by mass or less, it is possible to suppress a gritty texture and a starch odor different from the flavor of coagulated egg white. Furthermore, the lower limit of B + C is preferably 6% by mass or more, more preferably 7% by mass or more, from the viewpoint of obtaining a texture closer to that of coagulated egg white. Also, the upper limit of B + C is preferably 15% by mass or less, more preferably 13.5% by mass or less, from the viewpoint of achieving a smoother texture closer to that of coagulated egg white and more effectively suppressing the starch odor.

[0021] <Mass ratio of tapioca starch to pea starch (C / B)> In the coagulated egg white-like food of the present invention, the mass ratio of tapioca starch to pea starch is 0.2 or more and 3.5 or less. This mass ratio can be calculated as the ratio of the content (C) of tapioca starch to the content (B) of pea starch in the coagulated egg white-like food, and is hereinafter also referred to as "C / B". By setting C / B to 0.2 or more, a coagulated egg white-like food with a moderately soft texture, a pleasant bite, and a certain elasticity can be obtained, and the starch odor can be further suppressed. By setting C / B to 3.5 or less, a coagulated egg white-like food with a moderately soft texture, a pleasant bite, and a certain elasticity can be obtained. Furthermore, from the viewpoint of preventing water separation while more effectively obtaining the effects such as imparting a preferable texture and suppressing the starch odor, the lower limit of C / B is preferably 0.3 or more, more preferably 0.4 or more. Also, from the viewpoint of obtaining a texture closer to that of coagulated egg white, the upper limit of C / B is preferably 2.5 or less, more preferably 2 or less.

[0022] <Salt> The coagulated egg white-like food of the present invention may further contain salt. Thereby, a taste similar to that of real coagulated egg white can be imparted to the coagulated egg white-like food. In the coagulated egg white-like food of the present invention, the salt content is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, preferably 1% by mass or less, and more preferably 0.8% by mass or less.

[0023] <Thickening polysaccharides other than starch> The coagulated egg white-like food of the present invention may contain a thickening polysaccharide other than starch as long as the function of the starch is not impaired. Examples of such thickening polysaccharides include gums, cellulose derivatives, pectin, curdlan, pullulan, mannan, agar, and the like. Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, psyllium seed gum, and the like. Examples of cellulose derivatives include methyl cellulose, hydroxypropyl methyl cellulose, and the like. Note that the thickening polysaccharides can be used alone or in combination of two or more. The coagulated egg white-like food of the present invention preferably contains a gum among the above thickening polysaccharides, and preferably contains xanthan gum, for example. Further, from the viewpoint of effectively exerting the above-described action by starch, the coagulated egg white-like food of the present invention preferably does not contain at least any one of cellulose derivatives, curdlan, or mannan, and more preferably does not contain any of these. In the coagulated egg white-like food of the present invention, the content of the thickening polysaccharide other than starch is preferably 5% by mass or less, more preferably 2% by mass or less.

[0024] <Oil and fat> The coagulated egg white-like food of the present invention may not contain oil and fat, but may contain an appropriate amount of oil and fat. The oil and fat is not particularly limited as long as it is edible oil and fat, and examples thereof include animal oil and fat, vegetable oil and fat, and oil and fat obtained by subjecting these oil and fats to chemical or enzymatic treatment or the like. Further, the oil and fat in the present invention may be emulsified oil and fat from the viewpoint of easily obtaining a white appearance similar to coagulated egg white. The emulsified oil and fat may be oil and fat emulsified by an emulsifier added separately, or may be pre-emulsified emulsified oil and fat. The oil and fat may be used alone or in combination of two or more. From the viewpoint of suppressing greasiness, the content of the oil and fat in the coagulated egg white-like food is preferably 20% by mass or less, more preferably 10% by mass or less, and still more preferably 5% by mass or less.

[0025] <Other materials> The coagulated egg white-like food of the present invention can contain raw materials other than those described above, as long as the effects of the present invention are not impaired. Examples of such raw materials include seasonings such as soy sauce and amino acids, sugars other than the above such as fructose glucose syrup, dextrin, and sugar ethanol, bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, flavors, and the like. Further, from the viewpoint of bringing the nutritional composition closer to that of real coagulated egg white, the coagulated egg white-like food of the present invention preferably contains, for example, protein, and more preferably contains vegetable protein. The protein may be supplied by a material containing protein, or a protein purified from the raw materials may be used. Examples of vegetable proteins include, for example, soybean protein contained in soy milk, almond protein contained in almond milk, proteins derived from other beans, proteins derived from vegetables, proteins derived from grains, proteins derived from fruits, and the like.

[0026] <Shredded hard-boiled egg-like shape> The coagulated egg white-like food of the present invention preferably has a size and shape corresponding to the type of cooked food used. For example, it is preferably in the shape of a shredded hard-boiled egg. In the present invention, the "shredded hard-boiled egg-like shape" refers to a shape like a hard-boiled egg finely cut with a food cutter, kitchen knife, or dicer, and it may be regular or irregular. Specifically, examples include dice shape, shredded shape, and crushed shape. The shredded hard-boiled egg-like coagulated egg white-like food has a large ratio of surface area to volume, so it can improve the flavor compatibility with sauces and ingredients. The shredded hard-boiled egg-like coagulated egg white-like food can be prepared by finely cutting a coagulated egg white-like food in the form of a plate or lump with a dicer, food cutter, kitchen knife, crusher, stirrer, or the like. In the shredded hard-boiled egg-like coagulated egg white-like food, the size of one fragment is not particularly limited. For example, the dimension of one side is preferably 2 mm or more, more preferably 3 mm or more, preferably 30 mm or less, and more preferably 20 mm or less.

[0027] <Action and effect of the coagulated egg white-like food of the present invention> The coagulated egg white-like food of the present invention contains, on a raw basis, 20% by mass or more and 60% by mass or less of egg white, pea starch, tapioca starch, and moisture. By setting the total content of pea starch and tapioca starch in the coagulated egg white-like food to 5% by mass or more and 18% by mass or less, and the mass ratio of tapioca starch to pea starch to 0.2 or more and 3.5 or less, it is possible to achieve both a texture close to that of real coagulated egg white and a flavor with suppressed starch odor while restricting the egg white content. Specifically, a coagulated egg white-like food having an appropriate texture can be obtained with pea starch having a content satisfying the above conditions. Further, by using tapioca starch having a content satisfying the above conditions in combination, a coagulated egg white-like food having softness, texture, and elasticity close to those of coagulated egg white and also having smoothness can be obtained. Furthermore, a coagulated egg white-like food with an unfavorable flavor such as starch odor suppressed can be obtained with tapioca starch having a content satisfying the above conditions. In addition, by setting the content of tapioca starch in the coagulated egg white-like food to 1.5% by mass or more, bleeding of water after storage can be suppressed. Furthermore, by setting the content of pea starch in the coagulated egg white-like food to 10% by mass or less, a coagulated egg white-like food having a flavor with more reliably suppressed starch odor can be obtained.

[0028] <Processed food containing coagulated egg white-like food> The coagulated egg white-like food of the present invention can be used as a processed food as a substitute for coagulated egg white. Examples of processed foods containing the coagulated egg white-like food of the present invention include, for example, egg salad, tartar sauce, egg spread, egg filling, etc., which are typical processed foods using boiled eggs. However, the processed food of the present invention is not limited to these as long as it uses the coagulated egg white-like food of the present invention. For example, it may be a sauce, a salad (including salads other than egg salad), a sandwich, a vegetable bread, a boiled egg, a curry, a stew, a soup, a rice porridge, a mixed rice, an omelette, ramen, an ingredient for a bowl, etc. The processed food of the present invention can be produced by going through the same steps as when using normal coagulated egg white using the coagulated egg white-like food of the present invention. Further, the processed food of the present invention may be subjected to retort sterilization or other heat sterilization. Since the processed food of the present invention uses the above-mentioned coagulated egg white-like food, it has a texture and flavor similar to that of the one using coagulated egg white.

[0029] <Method for producing coagulated egg white-like food> The method for producing the coagulated egg white-like food of the present invention includes, for example, a step of preparing a mixture containing egg white, pea starch, tapioca starch, and moisture, and a step of heating the prepared mixture.

[0030] <Step of preparing the mixture> In this step, egg white, pea starch, tapioca starch, and water are mixed to prepare a mixture. In this step, from the perspective of suppressing non-uniform gelation of pea starch and tapioca starch, it is preferable that the preparation of the mixture does not involve heating. For example, the temperature of the mixture is preferably 50°C or lower, more preferably 30°C or lower, and preferably 0°C or higher from the perspective of smoothly performing the mixing process. For the mixing in this step, a stirrer such as a mixer or a homogenizer can be used. In the mixture, the contents of pea starch, tapioca starch, etc. are appropriately set so as to satisfy the above-mentioned ranges of B + C and C / B. Specifically, the total content of pea starch and tapioca starch in the mixture is 5% by mass or more and 18% by mass or less, and the mass ratio of tapioca starch to pea starch in the mixture is 0.2 or more and 3.5 or less. Note that the mixture may contain any material in addition to the above materials. Also, from the perspective of removing bubbles, this step preferably includes a step of degassing the mixture. The degassing treatment may be performed while mixing or after mixing. Specific examples of the degassing treatment include a treatment of degassing the air in the container using a vacuum pump, a vacuum sealer, or the like. From the perspective of suppressing excessive generation of bubbles by egg white, the step of preparing the mixture preferably includes, for example, a step of preparing a starch mixture containing pea starch, tapioca starch, and water, and a step of mixing egg white with the starch mixture to prepare a mixed liquid.

[0031] <Step of preparing starch mixture> In this step, a starch mixture is prepared by mixing pea starch, tapioca starch, and water. The starch mixture is, for example, a suspension of pea starch and tapioca starch, and may be in a paste form. This step is preferably not accompanied by heating and is preferably performed within the temperature range in the above-mentioned step of preparing the mixture. Note that the starch mixture may contain materials such as salt and thickening polysaccharides other than starch in addition to the above materials.

[0032] <Step of mixing egg white> In this step, an egg white is mixed with a starch mixture to prepare the above mixture. In this step, it is preferable to perform the above-mentioned degassing treatment during or after mixing. Thereby, excessive foaming of the egg white can be suppressed. In addition, in this step, an antifoaming agent may be added from the viewpoint of suppressing foaming by the egg white. This step is preferably not accompanied by heating and is preferably carried out within the temperature range in the above-mentioned mixture preparation step.

[0033] <Heating step> In this step, the prepared mixture is heated to 75°C or higher. The heating method is not particularly limited. For example, a container filled and sealed with the mixture may be heated by a water bath, steam, or the like. Alternatively, the mixture may be transferred to another container such as a tray and heat-treated by steaming, electric heating, microwave heating, or the like. The heating temperature in this step is 75°C or higher, preferably 80°C or higher, more preferably 85°C or higher, preferably 140°C or lower, and more preferably 100°C or lower from the viewpoint of surely forming a gel by the egg white and starch. Further, the heating time in this step can be appropriately set according to the shape (thickness) of the mixture in the container and the progress of gelation, but is preferably 30 minutes or more, more preferably 60 minutes or more, preferably 3 hours or less, and more preferably 2 hours or less.

Examples

[0034] Furthermore, the present invention will be described in detail based on examples, but the present invention is not limited thereto.

[0035] <Test Example 1 Examination of the type of starch> First, as Test Example 1, samples of coagulated egg white-like foods using four different types of starches were prepared, and the preferable types and combinations of starches were examined from the viewpoints of texture, flavor, and water separation rate.

[0036] [Manufacture of coagulated egg white-like food] Samples of coagulated egg white-like foods of Example 1 and Comparative Examples 1 to 4 were produced. As shown in Table 1, each sample contained 40% by mass of liquid egg white, and the formulation of Example 1 was assumed to contain 6% by mass of pea starch and 4% by mass of tapioca starch. On the other hand, the formulations of Comparative Examples 1 to 4 were assumed to contain 10% by mass each of pea starch, tapioca starch, corn starch, and potato starch. The liquid egg white was the unprepared liquid egg white obtained by breaking chicken eggs. The pea starch was β-starch of bleached starch, the tapioca starch was β-starch of phosphate-crosslinked starch, the corn starch was β-starch of oil-processed starch, and the potato starch was β-starch of hydroxypropyl phosphate-crosslinked starch.

[0037] First, based on the formulation amounts in Table 1, salt, xanthan gum, and starch were added to water, stirred and homogenized with a mixer to prepare a starch mixture. To this starch mixture, liquid egg white was added to achieve the formulation amounts in Table 1, and the mixture was stirred with a mixer to prepare a mixture. After further stirring while degassing the mixture, it was filled into a heat-resistant bag to a thickness of about 3 cm and heated at about 90 °C for about 60 to 80 minutes to prepare samples of Example 1 and Comparative Examples 1 to 4. Each sample after heating was cooled to 10 °C or lower and then stored refrigerated. As a control sample, only the liquid egg white was stirred while degassing, filled into a heat-resistant bag, and heated at about 90 °C until completely heat-coagulated to prepare a genuine coagulated egg white, which was also stored refrigerated in the same manner.

[0038]

Table 1

[0039] [Evaluation of water separation rate] The mass of each sample refrigerated for 4 days was measured for each bag, and this measured value was defined as the "total mass". Then, each bag was opened, the sample was taken out, and the mass of only the bag was measured. The value obtained by subtracting the mass of only the bag from the total mass was defined as the "mass of the sample before water removal". Also, the moisture of the taken-out sample was wiped off and the mass was measured to obtain the "mass of the sample after water removal". Then, the water separation amount and water separation rate of each sample were measured using the following formula. Table 1 shows the results of the water separation rate of each sample. The water separation rate of the control sample consisting of real coagulated egg white was 1.4%. (Water separation amount (g)) = (Mass of the sample before water removal (g)) - (Mass of the sample after water removal (g)) (Water separation rate (%)) = (Water separation amount (g)) / (Mass of the sample before water removal (g)) × 100

[0040] As shown in Table 1, the water separation rate of the sample of Example 1 was 1.8%, which was equivalent to that of the control sample. Also, the water separation rates of the samples of Comparative Example 2 using tapioca starch and Comparative Example 3 using corn starch were lower than that of the control sample. On the other hand, the water separation rates of the samples of Comparative Example 1 using pea starch and Comparative Example 4 using potato starch were both higher than those of Example 1 and the control sample, and it was found that the water separation amount was large in these samples.

[0041] [Evaluation of texture and flavor] The sample after water removal was finely cut with a spatula. Then, eight trained panelists tasted each sample and scored the texture and flavor perceived during eating based on the scoring criteria shown below. In the evaluation of texture, each panelist comprehensively judged the softness, chewiness, elasticity, smoothness, etc. peculiar to coagulated egg white and evaluated the similarity to the control sample, which was real coagulated egg white. The scoring points for texture were set with a texture similar to the control sample, which was real coagulated egg white, as 2 points (the highest score), and a texture different from coagulated egg white as 1 point (the lowest score). In the evaluation of flavor, each panelist evaluated the intensity of the starch odor different from that of coagulated egg white based on the following criteria. The scoring points for flavor were set with no starch odor or an acceptable range as coagulated egg white as 2 points (the highest score), and an extremely strong starch odor outside the acceptable range as a coagulated egg white food as 1 point (the lowest score).

[0042] (Scoring criteria for texture) 2 points: Having a texture similar to the control sample. 1 point: Having a texture different from the control sample. (Evaluation criteria for texture) A: Rounding to 2 points (1.5 points or more and 2 points or less) B: Rounding to 1 point (1 point or more and less than 1.5 points)

[0043] (Scoring criteria for flavor) 2 points: Having no starch odor or being within the acceptable range as a coagulated-egg-white-like food. 1 point: Having an extremely strong starch odor outside the acceptable range as a coagulated-egg-white-like food. (Evaluation criteria for flavor) A: Rounding to 2 points (1.5 points or more and 2 points or less) B: Rounding to 1 point (1 point or more and less than 1.5 points)

[0044] As shown in Table 1, the sample of Example 1 had a texture close to that of real coagulated egg white and a flavor without the smell of starch. On the other hand, although the sample of Comparative Example 1 had a flavor without the smell of starch, it had no coagulated-egg-white-like bite and elasticity, had a powdery texture, and had a texture different from that of coagulated egg white. Also, although the sample of Comparative Example 2 had a flavor without the smell of starch, it had no bite like that of coagulated egg white and had a texture different from that of coagulated egg white. The sample of Comparative Example 3 had softness, bite, elasticity, and smoothness similar to those of coagulated egg white, but had a strong smell of starch and a flavor outside the acceptable range as a coagulated-egg-white-like food. Although the sample of Comparative Example 4 had a flavor without the smell of starch, it had no bite or elasticity like that of coagulated egg white and had a texture different from that of coagulated egg white.

[0045] [Summary of Test Example 1] From the above, from the results of Test Example 1, it was found that the sample of Example 1 containing pea starch and tapioca starch could obtain both a texture close to that of coagulated egg white and a flavor without the smell of starch. Furthermore, it was found that water separation could be suppressed in the sample of Example 1.

[0046] [Examination of the Blending Amounts of Pea Starch and Tapioca Starch in Test Example 2] Next, as Test Example 2, a plurality of samples of coagulated-egg-white-like foods with the total amount and blending ratio of pea starch and tapioca starch changed were prepared, and the texture, flavor, and water separation rate of each sample were evaluated.

[0047] [Manufacture of Coagulated-Egg-White-Like Food] Samples of coagulated egg white-like foods of Examples 1 to 5 and Comparative Examples 5 to 9 were produced. Note that Example 1 was a sample having the same formulation as Example 1 of Test Example 1. As shown in Table 2, each sample contained 20% by mass or more and 60% by mass or less of liquid egg white. The formulations of Examples 1 to 5 satisfied the conditions that B + C was 5% by mass or more and 18% by mass or less, and C / B was 0.2 or more and 3.5 or less. On the other hand, as shown in Table 2, the formulations of Comparative Examples 5 to 9 did not satisfy at least one of the conditions that B + C was 5% by mass or more and 18% by mass or less, or C / B was 0.2 or more and 3.5 or less. Each sample was produced in the same manner as the sample of Test Example 1.

[0048] [Table 2]

[0049] [Evaluation of water separation rate] The water separation rates of the samples of Examples 1 to 5 and Comparative Examples 5 to 9 were calculated in the same manner as in Test Example 1. As shown in Table 2, the samples of Example 1, 3, 4, Comparative Example 6, and 8 in which the tapioca starch content was 3% by mass or more, and Example 5 in which the tapioca starch content was 2% by mass or more and C / B was 0.3 or more all had a water separation rate of less than 2.5%, which was within the acceptable range considering the control sample (water separation rate 1.4%) composed of coagulated egg white.

[0050] [Evaluation of texture and flavor] The texture and flavor of each sample of Examples 1 to 5 and Comparative Examples 5 to 9 were evaluated by the same method as in Test Example 1 and using the same evaluation criteria. As shown in Table 2, the samples of Examples 1 to 5 had a texture similar to that of real coagulated egg white and had a flavor without a starchy odor. Specifically, in addition to having softness, toothfeel, elasticity, and smoothness similar to those of coagulated egg white, the samples of Examples 1 to 3 and 5 had a flavor without a starchy odor. The sample of Example 4 was slightly inferior to the sample of Example 3 in terms of smoothness and elasticity, with the tapioca starch content (C) being the same and the pea starch content (B) being different, but had a texture and flavor similar to those of coagulated egg white. Also, when comparing the samples of Examples 1 and 2 where B + C was the same and C / B was different, the sample of Example 1 was smoother and softer and had a texture closer to that of coagulated egg white.

[0051] On the other hand, the samples of Comparative Examples 5 to 9 all had a texture different from that of coagulated egg white. Specifically, the samples of Comparative Examples 5 and 6 were harder than coagulated egg white, had a slightly gritty texture, and had toothfeel but no felt elasticity. The sample of Comparative Example 7 had a texture much softer than coagulated egg white, and neither toothfeel nor elasticity was felt. The sample of Comparative Example 8 had a slightly felt elasticity, but had a texture softer than coagulated egg white and no toothfeel. The sample of Comparative Example 9 was powdery, had neither toothfeel nor elasticity, and had a texture different from that of coagulated egg white.

[0052] Also, among the above Comparative Examples, the samples of Comparative Examples 5 and 6 with a pea starch content of more than 10% by mass did not have the egg-like flavor peculiar to coagulated egg white and had a flavor different from that of coagulated egg white.

[0053] [Summary of Test Example 2] From the above, it was found that a coagulated egg white-like food containing 20% by mass or more and 60% by mass or less of liquid egg white and satisfying the conditions that B + C is 5% by mass or more and 18% by mass or less and C / B is 0.2 or more and 3.5 or less has a texture similar to that of real coagulated egg white and has a flavor without a starchy odor or within the allowable range as a coagulated egg white-like food.

Claims

1. A coagulated egg white-like food containing 20% by mass or more and 60% by mass or less of egg white in terms of raw conversion, pea starch, tapioca starch, and water, and the total content of the pea starch and the tapioca starch in the coagulated egg white-like food is 5% by mass or more and 18% by mass or less, and the mass ratio of the tapioca starch to the pea starch is 0.2 or more and 3.5 or less, A coagulated egg white-like food.

2. The content of the tapioca starch in the coagulated egg white-like food is 1.5% by mass or more, The coagulated egg white-like food according to Claim 1.

3. The content of the pea starch in the coagulated egg white-like food is 10% by mass or less, The coagulated egg white-like food according to Claim 1.

4. The content of the water in the coagulated egg white-like food is 70% by mass or more, The coagulated egg white-like food according to Claim 1.

5. containing 0.05% by mass or more and 1% by mass or less of table salt, The coagulated egg white-like food according to Claim 1.

6. having a shredded hard-boiled egg-like shape, The coagulated egg white-like food according to Claim 1.

7. A processed food containing the coagulated egg white-like food according to any one of Claims 1 to 6.

8. A method for producing a coagulated egg white-like food containing 20% by mass or more and 60% by mass or less of egg white in terms of raw conversion, comprising the steps of mixing egg white, pea starch, tapioca starch, and water to prepare a mixture, and heating the prepared mixture at 75°C or higher. The total content of the pea starch and the tapioca starch in the mixture is 5% by mass or more and 18% by mass or less, and the mass ratio of the tapioca starch to the pea starch in the mixture is 0.2 or more and 3.5 or less. A method for producing a coagulated egg white-like food.

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