Coagulated albumen-like composition containing hydroxypropylated starch and process for producing the same

Abstract

To provide a coagulated albumen-like composition having hard, elastic and crispy texture peculiar to heated and coagulated albumen such as the white part of a boiled egg even through heat treatment.SOLUTION: The coagulated albumen-like composition contains (A) hydroxypropylated starch made from bean starch, (B) alginic acid or its salt, (C) calcium salt, and (D) water.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coagulated egg white-like composition containing hydroxypropylated starch and a method for producing the same, a food or drink composition containing the coagulated egg white-like composition, and the heat resistance of the coagulated egg white-like composition. [Background technology]

[0002] Eggs are highly nutritious and have been widely used in a variety of foods since ancient times. However, in recent years, egg-free egg substitutes have been gaining attention due to the growing demand for plant-based foods caused by growing health consciousness and the increase in egg allergies due to changes in the environment and dietary habits.

[0003] Egg white is characterized by its hard, elastic, and crisp texture, which is achieved by the coagulation of proteins upon heating. Various egg white substitutes have been proposed to replicate this characteristic. For example, Patent Document 1 discloses a method for producing an egg white-like food material, which involves adding an emulsifier, edible oil, alginate, and a slow-acting calcium salt to swollen and gelled curdlan, followed by degassing and heating. Patent Document 2 discloses a method for producing an egg-like food, which includes a step of obtaining a gel by mixing a preparation containing alginic acids with an aqueous calcium salt solution and gelling the mixture, wherein the concentration of the alginic acids is 0.1 to 10.0% by mass relative to the preparation, and the concentration of the aqueous calcium salt solution is 0.1 to 5.0% by mass. Patent Document 3 discloses a hard egg white gel obtained by heat-coagulating a vegetable protein isolate and starch. Patent Document 4 discloses a coagulated egg white-like composition containing a heat-coagulating protein and starch and having a texture similar to that of the white of a boiled egg. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-136247 [Patent Document 2] Japanese Patent Application Publication No. 2023-131100 [Patent Document 3] Japanese Patent Application Publication No. 59-113851 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-147536 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the production method of Patent Document 1 requires a degassing treatment, which increases equipment costs and makes it uneconomical. The egg-like food of Patent Document 2 contains protein components, lipid components, etc. in the examples, and it is presumed that the complex composition achieves an egg white-like texture. The coagulated egg white-like compositions disclosed in Patent Documents 3 and 4 also contain protein components, and there is room for further improvement in terms of reproducing the firm, elastic, and crisp texture characteristic of heat-coagulated egg white.

[0006] The present inventors have conducted research aimed at providing a coagulated egg white-like composition that has the hard, elastic, and crisp texture characteristic of heat-coagulated egg white, like the white part of a boiled egg, without using animal-derived eggs, protein-based components, or lipid components. As a result, they have found that the texture characteristic of egg white can be easily obtained by using hydroxypropylated starch made from soybean starch, without using eggs or protein components.

[0007] However, it has been found that in such a coagulated egg white-like composition based on a processed starch, the starch easily gelatinizes upon heating, causing the composition to lose its shape and change in texture, making it no longer a composition that can be called an egg white-like composition.

[0008] Therefore, an object of the present invention is to provide a processed starch-based coagulated egg white-like composition that has a firm, elastic, and crisp texture characteristic of heat-coagulated egg white, like the white part of a boiled egg, even after heat treatment. [Means for solving the problem]

[0009] As a result of extensive research, the present inventors have found that a coagulated egg white-like composition containing (A) hydroxypropylated starch derived from soybean starch, (B) alginic acid or a salt thereof, (C) a calcium salt, and (D) water, maintains the firm, elastic, and crisp texture characteristic of heat-coagulated egg white, similar to the white of a boiled egg, even after heat treatment, and have thus completed the present invention.

[0010] That is, the present invention has been completed based on the above findings and includes the following embodiments.

[0011] [1] A coagulated egg white-like composition comprising (A) hydroxypropylated starch derived from soybean starch, (B) alginic acid or a salt thereof, (C) a calcium salt, and (D) water. [2] The coagulated egg white-like composition according to [1], wherein the soy starch is pea starch and / or mung bean starch. [3] The coagulated egg white-like composition according to [1] or [2], wherein the degree of substitution of the hydroxypropylated starch (A) made from soybean starch is 0.005 to 0.125. [4] The coagulated egg white-like composition according to any one of [1] to [3], which contains 5 to 20 mass % of the (A) hydroxypropylated starch made from soybean starch. [5] The coagulated egg white-like composition according to any one of [1] to [4], which contains 0.1 to 2.5% by mass of (B) alginic acid or a salt thereof. [6] The coagulated egg white-like composition according to any one of [1] to [5], which contains the calcium salt (C) in an amount of 0.01 to 1.5% by mass in terms of calcium. [7] The coagulated egg white-like composition according to any one of [1] to [6], wherein a 1% by mass aqueous solution of (B) alginic acid or a salt thereof has a viscosity of 20 to 900 mPa s as measured using a rotational viscometer at 20°C and 30 rpm. [8] A food or drink composition comprising the coagulated egg white-like composition according to any one of [1] to [7]. [9] The food and drink composition according to [8], which is consumed after undergoing a step of heating to 50 to 120°C.

[10] (A) An agent for preparing a coagulated egg white-like composition, comprising hydroxypropylated starch derived from soybean starch.

[11] A step of preparing an intermediate composition containing gelatinized (A) hydroxypropylated starch derived from soybean starch and (B) alginic acid or a salt thereof; A method for producing a coagulated egg white-like composition, comprising the step of adding (C) a calcium salt to the intermediate composition.

[12] A step of preparing an intermediate composition containing gelatinized (A) hydroxypropylated starch derived from soybean starch and (B) alginic acid or a salt thereof; A method for imparting heat resistance to a coagulated egg white-like composition, comprising the step of adding (C) a calcium salt to the intermediate composition. [Effects of the Invention]

[0012] According to the present invention, a coagulated egg white-like composition having a firm, elastic and crisp texture characteristic of heat-coagulated egg white, such as the white part of a boiled egg, can be produced without using eggs of animal origin. DETAILED DESCRIPTION OF THE INVENTION

[0013] The coagulated egg white-like composition of the present invention contains hydroxypropylated starch made from soybean starch, (B) alginic acid or a salt thereof, (C) a calcium salt, and (D) water.

[0014] As used herein, the term "coagulated egg white-like composition" refers to a composition having a texture similar to that of the white part of a boiled egg, and specifically refers to a composition having the firm, elastic, and crisp texture that is characteristic of heat-coagulated egg white.

[0015] [Component (A): Hydroxypropylated starch] As used herein, "hydroxypropylated starch" generally refers to a hydroxyl group-substituted modified starch obtained by reacting propylene oxide with starch using a standard method. The hydroxypropylated starch used in the present invention may also be a hydroxypropylated phosphate-crosslinked starch obtained by reacting a crosslinking agent such as sodium trimetaphosphate or phosphorus oxychloride using a standard method simultaneously or at a time with the hydroxypropylation reaction. The hydroxypropylated starch used in the present invention may be either gelatinized or non-gelatinized (β-starch), but is preferably gelatinized (gelatinized) during the preparation of the egg white-like composition. For example, any one of the hydroxypropylated starches described herein may be used alone, or two or more may be used in combination, to form the coagulated egg white-like composition of the present invention.

[0016] The raw starch for the hydroxypropylated starch of component (A) is pea starch. "Bean starch" refers to starch isolated and purified from a leguminous plant, and examples include pea starch, mung bean starch, kidney bean starch, lentil starch, chickpea starch, broad bean starch, and adzuki bean starch. The raw starch for the starch used in the present invention may be starch isolated and purified from any leguminous plant, but from the viewpoint of more significantly achieving the effects of the present invention, pea starch and / or mung bean starch is preferred, and pea starch is more preferred from the viewpoint of low cost and easy availability.

[0017] The degree of substitution of the hydroxypropylated starch of component (A) is, for example, 0.005 to 0.125, and from the viewpoint of achieving a texture closer to that of egg white, it is preferably 0.01 to 0.1, more preferably 0.035 to 0.1, even more preferably 0.035 to 0.075, and even more preferably 0.035 to 0.05.

[0018] In this specification, the "degree of substitution" (DS) is an index showing the substitution rate of functional groups in starch, and when all three free hydroxyl groups of the glucose residues constituting the starch are substituted, the degree of substitution is 3. For example, the degree of substitution of hydroxypropylated starch is first determined by analyzing the weight percent of hydroxypropyl groups (HP (%)) in the hydroxypropylated starch using the purity test method described in the section on "hydroxypropylated phosphate cross-linked starch" cited in the section on "hydroxypropyl starch" in the official method ("10th Edition of the Official Standards of Food Additives" (2024, Ministry of Health, Labour and Welfare and Consumer Affairs Agency)), and then calculated from the obtained HP using the following formula: DS=(162×HP)÷(5900-58×HP).

[0019] In one embodiment, the hydroxypropylated starch used in the present invention is non-crosslinked or only lightly crosslinked. The sediment volume of such hydroxypropylated starch can be, for example, greater than 9.0 mL and less than or equal to 10 mL.

[0020] The sedimentation volume referred to in this invention is a well-known and common analytical parameter, and its measurement method is as follows. First, 0.15 g of a starch sample (based on solid content) is weighed into a test tube, and 15 mL of a pre-adjusted reagent (26% by mass of ammonium chloride, 10% by mass of zinc chloride, and 64% by mass of water) is poured into it. Next, the starch material in the starch sample in the test tube is uniformly dispersed using a bench vibrator, and the tube is immediately placed in a boiling bath and heated for 10 minutes, after which it is cooled to 25-35°C. The starch sample in the test tube is again dispersed using a bench vibrator, and poured into a 10 mL graduated cylinder up to the 10 mL mark. After leaving the cylinder at 25°C for 20 hours, the sediment is read and this value is taken as the sedimentation volume. The sedimentation volume value is generally smaller for starches with a higher degree of cross-linking (highly cross-linked starch).

[0021] The hydroxypropylated starch of component (A) can be prepared by a conventional method. For example, to obtain hydroxypropylated starch, propylene oxide can be reacted with soybean starch by a known method in an amount of, for example, 2 to 7.5% by mass, preferably 2 to 6% by mass, more preferably 2 to 4.5% by mass, and even more preferably 2 to 3% by mass, based on the raw starch, from the viewpoint of achieving the above-mentioned preferred degree of substitution. The more propylene oxide is added, the higher the degree of substitution of the hydroxypropylated starch that can be obtained. However, by using these amounts of propylene oxide, starch with the above-mentioned preferred degree of substitution can be obtained.

[0022] The hydroxypropylated starch content in the coagulated egg white-like composition of the present invention is, for example, 5 to 20% by mass, and from the viewpoint of significantly exhibiting the effects of the present invention, is preferably 7 to 20% by mass, more preferably 8 to 18% by mass, e.g., 10 to 15% by mass. Within this range, the composition has excellent shape retention, and it is easy to prepare a composition that has hardness, elasticity, and crispness similar to that of coagulated egg white.

[0023] (Component (B): alginic acid or its salt) The coagulated egg white-like composition of the present invention contains, as component (B), one or more components selected from the group consisting of alginic acid and salts of alginic acid.

[0024] The type of alginate is not particularly limited and may be, for example, a salt containing at least one selected from the group consisting of alkali metal, alkaline earth metal, and ammonium salts. The alginate is, for example, at least one selected from the group consisting of sodium alginate, calcium alginate, potassium alginate, magnesium alginate, ammonium alginate, and alginic acid esters, more preferably at least one selected from the group consisting of sodium alginate, potassium alginate, and ammonium alginate, and even more preferably sodium alginate.

[0025] The viscosity of a 1% by mass aqueous solution of alginic acid or a salt thereof (component (B)), measured at 20°C and 30 rpm using a rotational viscometer, is, for example, 20 to 900 mPa·s, and from the viewpoint of more significantly exhibiting the effects of the present invention, is preferably 500 to 900 mPa·s, and more preferably 800 to 900 mPa·s. When such a high-viscosity (high-molecular-weight) alginic acid or a salt thereof is used, the hardness and crispness of the resulting composition can be closer to that of egg white.

[0026] The total content of alginic acid or a salt thereof in the coagulated egg white-like composition of the present invention is, for example, 0.1 to 2.5% by mass, based on the total amount of the composition, and from the viewpoint of more significantly exhibiting the effects of the present invention, is preferably 0.25 to 2% by mass, more preferably 0.25 to 1% by mass, and even more preferably 0.5 to 1% by mass. The more alginic acid or a salt thereof added, the greater the hardness and crispness, but the greater the tendency for elasticity to decrease.

[0027] (Component (C): Calcium salt) The coagulated egg white-like composition of the present invention contains a calcium salt. The calcium salt is not particularly limited, and one type may be used alone or two or more types may be used in combination. Among these, a water-soluble calcium salt (e.g., one that dissolves at least 1 g, preferably at least 10 g, in 100 g of water at 20°C) is preferred, as it allows calcium to be contained throughout the composition and facilitates gelation.

[0028] Examples of calcium salts include at least one selected from the group consisting of calcium chloride, calcium lactate, calcium acetate, calcium citrate, calcium sulfate, calcium citrate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium stearate, calcium carbonate, and hydrates thereof. From the viewpoint of allowing calcium to be contained throughout the composition and facilitating gelation, the calcium salt is preferably at least one selected from the group consisting of calcium chloride, calcium lactate, and calcium acetate, and more preferably calcium chloride.

[0029] The calcium salt content of the coagulated egg white-like composition of the present invention is preferably an amount capable of associating with alginic acid or a salt thereof to form a gel, and is, for example, 0.01 to 1.5% by mass, calculated as calcium, relative to the total amount of the composition. From the viewpoint of more significantly exhibiting the effects of the present invention, the calcium salt content of the coagulated egg white-like composition of the present invention is preferably 0.036% by mass or more, more preferably 0.072% by mass or more, calculated as calcium, relative to the total amount of the composition, and from the viewpoint of suppressing the flavor characteristic of calcium, it is preferably 0.72% by mass or less, more preferably 0.36% by mass or less.

[0030] ((D) component: water) The coagulated egg white-like composition of the present invention further contains water. From the viewpoint of more significantly exhibiting the effects of the present invention, the water content is preferably, for example, 20 to 89.9% by mass, 40 to 85% by mass, 50 to 80% by mass, or 60 to 75% by mass, based on the total amount of the composition.

[0031] (Ratio of components (A) to (C)) The content of component (A) in the coagulated egg white-like composition of the present invention is, for example, 1 to 400 parts by mass, preferably 4 to 200 parts by mass, 8 to 100 parts by mass, 15 to 50 parts by mass, or 15 to 30 parts by mass, per part by mass of component (B).

[0032] The content of component (A) in the coagulated egg white-like composition of the present invention is, for example, 1 to 3,000 parts by mass, and preferably 5 to 2,000 parts by mass, 10 to 1,000 parts by mass, 20 to 500 parts by mass, or 40 to 300 parts by mass, per part by mass of component (C).

[0033] The coagulated egg white-like composition of the present invention can contain other auxiliary ingredients in addition to components (A) to (D), as long as they do not impair the effects of the present invention. Examples of auxiliary ingredients that can be used include one or more of monosaccharides, disaccharides such as sugar, sugar alcohols, oligosaccharides, oils and fats, salts, seasonings such as mirin, grain flour, starch (excluding hydroxypropylated starch of component (A)), dextrin, thickening polysaccharides, dietary fiber (cellulose, etc.), peptides, amino acids, protein raw materials (gelatin, etc.), sweeteners, emulsifiers, coloring agents such as food coloring, flavorings, extracts, preservatives, pH adjusters, antioxidants, and solvents.

[0034] Examples of starch include raw starch, chemically processed starch (acetylated starch, phosphate monoesterified phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, acetylated oxidized starch, starch acetate, oxidized starch, hydroxyethyl starch, starch glycolate, starch octenyl succinate, carboxymethylated starch, hydroxypropylated starch made from starch other than soy starch, etc.), bleached starch, acid-treated starch, roasted starch, etc., or salts thereof. These starches may be gelatinized or non-gelatinized (β-starch).

[0035] Examples of starches other than soybean starch include corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, sago starch, and waxy varieties thereof.

[0036] When the egg white-like composition of the present invention contains starch and dextrin other than component (A), the total content thereof may be, for example, 0.1 to 30% by mass, 0.5 to 20% by mass, 1 to 10% by mass, or 2 to 5% by mass.

[0037] Examples of thickening polysaccharides include xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, carrageenan (e.g., kappa, iota, and lambda types), soybean polysaccharides, tara gum, tamarind seed gum, glucomannan, psyllium seed gum, macrophomopsis gum, agar, pectin (e.g., HM pectin and LM pectin), pullulan, curdlan, tragacanth gum, ghatti gum, gum arabic, arabinogalactan, celluloses (carboxymethyl cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl ethyl cellulose, methyl cellulose, ethyl cellulose, water-soluble hemicellulose, etc.), and salts thereof.

[0038] In one embodiment, the protein amount in the coagulated egg white-like composition of the present invention can be 5% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.2% by weight or less, 0.1% by weight or less, or 0.01% by weight or less, and can be, for example, 0.01% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.5% by weight or more, or 1% by weight or more, based on the total amount of the composition. In one embodiment, the coagulated egg white-like composition of the present invention can be essentially free of protein.

[0039] In one embodiment, the amount of animal protein in the coagulated egg white-like composition of the present invention can be 5% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.2% by weight or less, 0.1% by weight or less, or 0.01% by weight or less, and can be, for example, 0.01% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.5% by weight or more, or 1% by weight or more, based on the total amount of the composition. In one embodiment, the coagulated egg white-like composition of the present invention can be essentially free of animal protein.

[0040] In one embodiment, the coagulated egg white-like composition of the present invention is essentially free of egg-derived components. In one embodiment, the coagulated egg white-like composition of the present invention is essentially free of egg-derived components and protein components. Such a composition is suitable for use in egg allergen-free or allergen-free food and beverage compositions.

[0041] In this specification, protein content is determined by the method specified in the "Analysis Methods for Nutritional Components, etc." appendix to the "Food Labeling Standards" (March 30, 2015, Food Labeling Standards No. 139).

[0042] In this specification, the expression "essentially free of" a specific component means that the component is not added in the manufacturing process or the amount of the component is below the detection limit.

[0043] In one embodiment, the egg white-like composition of the present invention contains 8 to 18 mass% of pea starch-derived hydroxypropylated starch (degree of substitution 0.035 to 0.05), 0.25 to 2 mass% of sodium alginate, and 0.036 to 0.72 mass% of calcium chloride.

[0044] [Manufacturing method] The method for producing the coagulated egg white-like composition of the present invention is not particularly limited, as long as it can provide an egg white-like texture by causing the coexistence of components (A) to (D). In particular, the method for producing the coagulated egg white-like composition of the present invention (hereinafter sometimes referred to as the "production method of the present invention") comprises the steps of preparing an intermediate composition containing gelatinized components (A) and (B), and incorporating calcium salt (C) into the intermediate composition.

[0045] The production method of the present invention may further include a step of gelatinizing component (A) (gelatinization step). The gelatinization step is carried out by adding at least component (A) to water (D) and heating the mixture. The gelatinization step may also be carried out by further adding alginic acid (B) or a salt thereof, or other auxiliary ingredients, in addition to components (A) and (D). In one embodiment, the gelatinization step is carried out by heating a mixture containing component (A), component (B), and component (D).

[0046] The heating temperature in the gelatinization step is, for example, 60 to 130° C., and preferably 85 to 100° C. The heating time is not particularly limited, but is, for example, 5 to 60 minutes, or 10 to 30 minutes.

[0047] The process for preparing an intermediate composition containing component (A) and component (B) includes not only the case where component (A) and component (B) are pre-gelatinized together as described above, but also the case where component (B) etc. is further added to a composition containing gelatinized component (A). When component (B) is added after gelatinization, it is preferably carried out during the heating process or when the composition is at 50°C or higher after heating, so as to prevent gelation of component (A) from progressing.

[0048] The production method of the present invention preferably further comprises a step of cooling the intermediate composition to gel it, in order to adjust the size of the intermediate composition when incorporating a calcium salt as described below. Cooling is preferably to 4°C or higher, from the viewpoint of suppressing retrogradation of the starch in component (A), and can be carried out, for example, at 4°C to 30°C, room temperature (20 to 25°C), or refrigerated (for example, 4 to 10°C, or 4 to 6°C).

[0049] In the manufacturing method of the present invention, the step of incorporating (C) a calcium salt into the intermediate composition is carried out so that (B) alginic acid or a salt thereof is gelled by component (C). The means for incorporating the calcium salt is not particularly limited, and may include, for example, adding the calcium salt to the intermediate composition or immersing the intermediate composition in an aqueous solution containing a calcium salt. In particular, from the viewpoint of obtaining a uniformly gelled composition, it is preferred to gel the intermediate composition by cooling or other means, cut it into pieces with a maximum length of 15 mm or less (preferably 10 mm or less, more preferably 5 mm or less), and then immerse the pieces in an aqueous solution containing a calcium salt.

[0050] The calcium salt content of the aqueous solution containing (C) a calcium salt used in the soaking step is not particularly limited as long as it can impart sufficient hardness, elasticity, and crispness to the resulting coagulated egg white-like composition. The calcium content is, for example, 0.01 to 1.5% by mass, calculated as calcium, relative to the total amount of the aqueous solution. From the viewpoint of more significantly achieving the effects of the present invention, the calcium content is preferably 0.036% by mass or more, more preferably 0.072% by mass or more, calculated as calcium, relative to the total amount of the aqueous solution. From the viewpoint of suppressing the flavor characteristic of calcium, the calcium content is preferably 0.72% by mass or less, more preferably 0.36% by mass or less.

[0051] The temperature of the aqueous solution containing the calcium salt (C) in the immersion step is, for example, 0 to 50° C., preferably 2 to 40° C., more preferably 4 to 30° C., e.g., 20 to 25° C. The immersion time can be appropriately changed depending on the calcium salt concentration, the shape and amount of the intermediate composition, the immersion temperature, etc., and can be, for example, 10 minutes to 1 day, 30 minutes to 12 hours, or 1 to 5 hours.

[0052] The production method of the present invention preferably further comprises a step of cooling the intermediate composition after gelatinization. From the viewpoint of suppressing retrogradation of the starch of component (A), cooling is preferably performed to 4°C or higher, and can be performed, for example, at 4°C to 30°C, room temperature (20 to 25°C), or refrigerated (for example, 4 to 10°C, or 4 to 6°C). The cooling step is preferably performed before the soaking step.

[0053] The production method of the present invention may further include steps such as cutting or crushing the composition, washing with water, sterilizing, and packaging, as appropriate.

[0054] (Uses, effects) The coagulated egg white-like composition of the present invention has an egg white-like texture independent of proteins and egg-derived components. By including components (B) and (C) in addition to component (A), the composition is characterized in that it can more easily achieve an egg white-like texture than when only component (A) is included.

[0055] Therefore, the coagulated egg white-like composition of the present invention can be formed into any size and shape and applied to various food and drink compositions as a substitute for boiled egg white.

[0056] Examples of food and beverage compositions include beverages (such as soup-based beverages), salads, prepared foods, bakery products, sauces (such as tartar sauce, mayonnaise-based sauces, and dressings), spreads, fillings, soups, etc. The coagulated egg white-like composition of the present invention can be used, for example, as a topping for foods and beverages, or as an ingredient for sauces, spreads, fillings, etc.

[0057] The coagulated egg white-like composition of the present invention is also characterized by its excellent heat resistance. Therefore, the coagulated egg white-like composition of the present invention can be used in foods and beverages that are heated before consumption. Specific examples of such applications to foods and beverages include the use of fried egg white as a topping for hamburgers, yakisoba noodles, etc., and as a substitute for boiled egg white as an ingredient in oden. To more significantly achieve the effects of the present invention, the heating temperature is, for example, 50 to 120°C, more preferably 80 to 100°C. The heating method is not particularly limited, and examples include grilling, ovens, burners, steam heating, boiling, and microwave ovens. The heating time is not particularly limited, and is, for example, 1 to 60 minutes, 2 to 30 minutes, or 4 to 10 minutes.

[0058] In order to improve the storage stability of the coagulated egg white-like composition of the present invention, the moisture content can be reduced by drying or the like.

[0059] [Agent for preparing coagulated egg white-like composition] The preparation agent of the present invention is characterized by containing (A) hydroxypropylated starch derived from soybean starch and being used for preparing a coagulated egg white-like composition. More specific examples of component (A) and the coagulated egg white-like composition include those described above in the section on coagulated egg white-like compositions.

[0060] The preparation agent of the present invention may further contain one or more of the following: monosaccharides, disaccharides such as sugar, sugar alcohols, oligosaccharides, oils and fats, salts, seasonings such as mirin, grain flour, starch (excluding the hydroxypropylated starch of component (A)), dextrin, thickening polysaccharides, dietary fiber (cellulose, etc.), peptides, amino acids, protein raw materials (gelatin, etc.), sweeteners, excipients, emulsifiers, colorings such as food coloring, flavorings, extracts, preservatives, pH adjusters, antioxidants, solvents, etc. More specific examples of these components include those described above in the section on coagulated egg white-like compositions. [Example]

[0061] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. In the following examples, unless otherwise specified, "parts" represents parts by mass and "%" represents % by mass.

[0062] In the tables, "PO" listed under "Type" of "Starch Used" represents hydroxypropylated starch. "Starch" in "Composition Formulation" refers to the starch listed under "Starch Used." The degree of substitution with hydroxypropyl groups is also expressed as "DS HP." "I-8" listed under "Type" of sodium alginate (Na alginate) is Chimica Algin I-8 (manufactured by Chimica Co., Ltd.), and the viscosity of a 1% by mass aqueous solution measured at 20°C and 30 rpm using a rotational viscometer is 800 to 900 mPa·s. "IL-2" is Chimica Algin IL-2 (manufactured by Chimica Co., Ltd.), and the viscosity of a 1% by mass aqueous solution measured at 20°C and 30 rpm using a rotational viscometer is 20 to 50 mPa·s.

[0063] [Starch preparation for test example] (1. Hydroxypropylated starch made from pea starch) A mixture was obtained by mixing 100 parts of pea starch, 120 parts of water, and 10 parts of sodium sulfate. While maintaining the pH of the mixture at 11.5 using a 3% aqueous solution of caustic soda, 2 to 6 parts of propylene oxide were added to the mixture. The temperature of the mixture was adjusted to 41°C, and the reaction was carried out by maintaining this temperature for 20 hours. The mixture was neutralized with sulfuric acid, washed with water, dehydrated, and dried to obtain a sample with a degree of substitution of 0.035 to 0.100.

[0064] (2. Hydroxypropylated starch made from mung bean starch) Except for using the same amount of mung bean starch instead of pea starch and reacting with 3.0% or 6.0 parts by mass of propylene oxide, the reaction was carried out in the same manner as for the hydroxypropylated starch in 1 above, to obtain prototypes with degrees of substitution of 0.046 and 0.098.

[0065] (3. Hydroxypropylated starch made from tapioca starch, potato starch, or corn starch) The hydroxypropylated starches made from tapioca starch, potato starch, and corn starch were commercially available products Farinex TG600, Matsutani Okra, and Food Starch SG (all manufactured by Matsutani Chemical Industry Co., Ltd.), respectively.

[0066] [Sample preparation method, evaluation method] (Sample preparation of coagulated egg white-like composition) In each test example, a sample of a coagulated egg white-like composition was prepared according to the following procedure. (1) Starch, sodium alginate, and water were mixed according to the formula shown in each table and packed into a casing tube. The mixture was then stirred in a boiling bath for 1-2 minutes and heated for 30 minutes to gelatinize. (2) The mixture was cooled in ice water and then in a refrigerator at 5°C for 24 hours. After cooling, the mixture was molded into 5 mm squares. (3) Of the samples in (2), those containing sodium alginate were further immersed in an aqueous calcium chloride (CaCl) solution of the concentration shown in the table for 1 hour at room temperature (20°C). (4) The obtained samples were washed with water and the texture before heating was evaluated. (5) Furthermore, the samples were heated in a microwave oven (500 watts) for 15 seconds, and the texture after heating was evaluated.

[0067] (Texture evaluation) The texture of the samples, i.e., "hardness," "elasticity," and "crispness," was evaluated by a panel of three well-trained people engaged in food research and development, using the following four-point scale: 4 points for comparable texture to that of the white part of a boiled egg, 3 points for close, 2 points for slightly different, and 1 point for completely different. Next, an overall evaluation was calculated based on the scores for each texture, using the criteria shown in Table 1.

[0068] [Table 1]

[0069] Test Example 1: Preparation and Evaluation of Coagulated Egg White-Like Compositions Using Various Starches Coagulated egg white-like compositions were prepared and evaluated using various starches listed in Table 2. First, as in Examples 1-1 to 1-6, sodium alginate was added to hydroxypropylated starches made from pea starch or mung bean starch containing hydroxypropyl groups with various degrees of substitution, and the resulting mixture was then soaked in calcium. As a result, a gel with a texture similar to that of coagulated egg white and high shape retention was obtained. The coagulated egg white-like texture was maintained even after heating in a microwave oven. The hydroxypropylated starch made from mung bean starch tended to have higher elasticity than the starch made from pea starch.

[0070] On the other hand, in the cases of Comparative Examples 1-1 to 1-6, which did not contain sodium alginate and were not soaked in calcium, the gel turned into a sol when heated in a microwave oven, and the hardness, elasticity, and crispness were significantly reduced, resulting in the loss of the coagulated egg white-like texture. In these Comparative Examples, a coagulated egg white-like texture was obtained before heating, but the gel had poor shape retention and was slimy, and the similarity to coagulated egg white in hardness, elasticity, and crispness was lower than in the Examples.

[0071] Furthermore, as shown in Comparative Examples 2-1 to 2-3, hydroxypropylated starches made from starches other than soybean starch did not retain their shape before heating, even in the presence of components (B) and (C), and were unable to form a gel similar to coagulated egg white. Furthermore, a composition using raw starch (unprocessed starch) derived from peas (Comparative Example 2-4) had little elasticity even in the presence of components (B) and (C), and had a texture that was clearly different from that of coagulated egg white.

[0072] [Table 2]

[0073] Test Example 2: Preparation and evaluation of coagulated egg white-like compositions with various alginate concentrations Samples with different alginate concentrations were prepared and evaluated in Examples 3-1 to 3-4 in Table 3. The results showed that when the sodium alginate content was in the range of 0.25 to 2% by mass, the texture was similar to coagulated egg white even after heating in a microwave. When the sodium alginate concentration was 2% by mass (Example 3-4), the sample was sufficiently firm and crisp, but had a slightly lost elasticity and a crispy texture.

[0074] Test Example 3: Preparation and evaluation of coagulated egg white-like compositions soaked in various calcium concentrations Samples treated with different calcium salt concentrations in Examples 4-1 to 4-6 in Table 3 were prepared and evaluated. As a result, when the calcium chloride concentration in the soaking solution was in the range of 0.1 to 2.0% by mass, the coagulated egg white-like texture was maintained even after microwave heating. This indicated that when the calcium salt concentration in the soaking solution was in the range of 0.036 to 0.72% by mass in terms of calcium, the coagulated egg white-like texture was maintained even after microwave heating. In particular, a good texture was obtained when the calcium chloride salt concentration in the soaking solution was in the range of 0.2 to 2.0% by mass (0.072 to 0.72% by mass in terms of calcium).

[0075] Test Example 4: Preparation and evaluation of coagulated egg white-like compositions using different alginates In Examples 5-1 and 5-2 in Table 3, a coagulated egg white-like composition was prepared and evaluated using a low-viscosity (low-molecular-weight) alginate (IL-2), which differed from the previous test examples. As a result, the composition using IL-2 maintained an egg white-like texture even after heating. It was found that the composition using I-8 was more preferable than IL-2, as it had a hardness and crispness closer to egg white.

[0076] Furthermore, all of the compositions of the examples of Test Examples 1 to 4 above had an egg white-like appearance and a good flavor. However, when the calcium chloride concentration exceeded 2.0% by mass (0.73% by mass in terms of calcium), a harsh, bitter taste derived from calcium was perceived. When soaking with such a high concentration of calcium salt is performed, it is presumed that a composition with a more preferable flavor can be obtained by, for example, applying various known means for suppressing the calcium flavor.

[0077] [Table 3]

[0078] [Production Example 1: Plant-based egg white-like composition] Vegetable egg whites (Production Examples 1-1 to 1-3) having the compositions shown in Table 4 were produced by the following production method. (1) The mixture of raw materials in Table 4 was mixed for 30 seconds using a Bamix M300 (manufactured by Cherry Terrace Co., Ltd.) to emulsify. (2) The mixture was filled into a round shape and steamed in a steam convection oven at 90°C for 30 minutes. (3) Allow to cool at room temperature. (4) After cooling, the gelled composition was immersed in a 0.3% by mass calcium chloride solution for 3 hours. (5) The obtained composition was washed with water to obtain a vegetable egg white-like composition.

[0079] [Table 4]

[0080] [Production Example 2: Fried egg-like composition] The egg white-like compositions of Production Examples 1-1 to 1-3 were hollowed out into circles, and egg yolk (liquid or solidified by heating) was filled or inserted into the hollows to prepare vegetable fried egg-like compositions.

[0081] The egg white-like portions of the compositions obtained in Production Examples 1 and 2 had an appearance and texture similar to egg white. Furthermore, they maintained their shape even when heated in a microwave or baked, and exhibited good heat resistance. As shown in Production Example 2, the egg white-like composition of the present invention was favorable when combined with egg yolk, with no strange texture or flavor. Therefore, it is expected that the egg white-like composition of the present invention will also exhibit similar effects when combined with a composition similar to egg yolk.

Claims

1. A coagulated egg white-like composition comprising (A) hydroxypropylated starch derived from soybean starch, (B) alginic acid or a salt thereof, (C) a calcium salt, and (D) water.

2. 2. The coagulated egg white-like composition according to claim 1, wherein the bean starch is pea starch and / or mung bean starch.

3. 2. The coagulated egg white-like composition according to claim 1, wherein the degree of substitution of the hydroxypropylated starch (A) made from soybean starch is 0.005 to 0.

125.

4. 2. The coagulated egg white-like composition according to claim 1, comprising 5 to 20% by mass of (A) hydroxypropylated starch made from soybean starch.

5. 2. The coagulated egg white-like composition according to claim 1, comprising 0.1 to 2.5% by mass of (B) alginic acid or a salt thereof.

6. 2. The coagulated egg white-like composition according to claim 1, wherein the calcium salt (C) is contained in an amount of 0.01 to 1.5% by mass in terms of calcium.

7. 2. The coagulated egg white-like composition according to claim 1, wherein a 1% by mass aqueous solution of (B) alginic acid or a salt thereof has a viscosity of 20 to 900 mPa s as measured using a rotational viscometer at 20°C and 30 rpm.

8. A food or drink composition comprising the coagulated egg white-like composition according to any one of claims 1 to 7.

9. The food and drink composition according to claim 8, which is consumed after undergoing a step of heating to 50 to 120°C.

10. (A) An agent for preparing a coagulated egg white-like composition, comprising hydroxypropylated starch derived from soybean starch.

11. A step of preparing an intermediate composition containing gelatinized (A) hydroxypropylated starch derived from soybean starch and (B) alginic acid or a salt thereof; A method for producing a coagulated egg white-like composition, comprising the step of adding (C) a calcium salt to the intermediate composition.

12. A step of preparing an intermediate composition containing gelatinized (A) hydroxypropylated starch derived from soybean starch and (B) alginic acid or a salt thereof; A method for imparting heat resistance to a coagulated egg white-like composition, comprising the step of adding (C) a calcium salt to the intermediate composition.

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