Egg processed products

Abstract

The present invention aims to provide an egg substitute composition that uses less processed whole-fat soy flour, yet has a good texture when cooled to room temperature (20°C) after cooking, and does not easily release water. [Solution] An egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, An egg substitute composition characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass. Furthermore, the egg substitute composition according to claim 1 is characterized in that it contains isolated soy protein, and the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less.

Description

Technical Field

[0001] The present invention relates to an egg substitute composition using whole soy flour and an egg processed product using the same.

Background Art

[0002] Typical egg processed products mainly composed of eggs include rolled omelette and egg pancakes. Rolled omelette and egg pancakes are commonly eaten for any of breakfast, lunch, and dinner, and are particularly widely consumed in bento boxes, sushi, etc. However, when a large amount of egg processed products mainly composed of eggs such as rolled omelette and egg pancakes are ingested, the intake of cholesterol also increases. Therefore, it has been desired to reduce cholesterol. In addition, compared with other protein raw materials such as soybeans, eggs are expensive, and due to being affected by avian influenza and exchange rates, the price is not stable. Therefore, manufacturers of egg processed products have desired a method to reduce the usage amount of raw eggs.

[0003] For this reason, a method of adding lecithin to whole soy flour and using it as an egg yolk extender has been developed (Patent Document 1). In addition, in order to achieve a soft and good texture without impairing the flavor, egg processed products containing whole soy flour, soy protein, oligosaccharide, and emulsifier, and starch and / or dextrin have been developed (Patent Document 2). Furthermore, a method for manufacturing an egg processed product using a heat-coagulable plant protein material and soy cream as raw materials has been developed to improve processability (Patent Document 3).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

[0005] However, the egg substitutes produced by the methods disclosed in Patent Documents 1 and 2 were insufficient to reproduce the texture of eggs. Furthermore, the method disclosed in Patent Document 3 requires a step to separate soy fat (soy cream), and therefore could not meet the demand for reducing the number of manufacturing steps and thus lowering energy consumption.

[0006] In other words, this invention uses whole soy flour with a low degree of processing, and after heating, it can be cooked at room temperature (20°C). The objective is to obtain an egg substitute composition that has a good texture when cooled and does not easily release water. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors have found that by adding enzymatically hydrolyzed lecithin to whole-fat soy flour, it is possible to obtain an egg substitute composition that has a good texture when cooled to room temperature after cooking and does not easily release water, even when using whole-fat soy flour with a low degree of processing.

[0008] Furthermore, when raw eggs are frozen and then thawed (hereinafter referred to as "freezing and thawing"), the protein denatures, which can significantly reduce the texture and cause severe syneresis. However, we have found that by adding an egg substitute composition containing whole-fat soy flour, isolated soy protein, and enzyme-hydrolyzed lecithin to raw eggs, stable quality can be achieved without a decrease in texture or syneresis, even when frozen and thawed. In other words, according to the present invention, it is not only possible to improve syneresis and texture after cooking and cooling to room temperature, but also to improve syneresis and texture after freezing and thawing as an additional function.

[0009] In other words, a first aspect of the present invention is an egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, The egg substitute composition is characterized in that the content of whole fat soy flour is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass. A second aspect of the present invention is the egg substitute composition, further comprising isolated soy protein, wherein the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less. A third aspect of the present invention is the egg substitute composition characterized in that the content of whole fat soy flour is 35 to 95% by mass. A fourth aspect of the present invention is the egg substitute composition, characterized in that the water-soluble nitrogen index of the whole fat soy flour is 20 to 45. A fifth aspect of the present invention is an egg substitute composition set containing a carbohydrate and the egg substitute composition described in claim 1, characterized in that the carbohydrate is contained in an amount of 100 parts by mass or less per 100 parts by mass of the egg substitute composition. A sixth aspect of the present invention is the egg substitute composition set characterized in that the sweetness of the carbohydrate is 0.4 or less. A seventh aspect of the present invention is an egg substitute containing an egg and the aforementioned egg substitute composition, characterized in that the egg substitute composition is present in an amount of 2 to 100 parts by mass per 100 parts by mass of the solid content of the egg. An eighth aspect of the present invention is an egg substitute containing an egg and the egg substitute composition set, characterized in that it contains 2 to 100 parts by mass of the egg substitute composition set per 100 parts by mass of the solid content of the egg. A ninth aspect of the present invention is an egg product characterized by the egg substitute being heat-treated. [Effects of the Invention]

[0010] According to the present invention, it is possible to obtain an egg substitute composition that has a good texture when cooled to room temperature after cooking and does not easily release water, even when using whole-fat soy flour with a low degree of processing. [Modes for carrying out the invention]

[0011] The following describes specific embodiments of the present invention in detail, but the present invention is not limited in any way to the following embodiments and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0012] The present invention relates to an egg substitute composition comprising at least whole fat soy flour and enzymatically hydrolyzed lecithin, characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass.

[0013] [About whole-fat soy flour] First, let me explain the whole-fat soy flour used in this invention. The whole fat soy flour used in this invention can be a commercially available product, and heat-treated, heat-deodorized whole fat soy flour can be used. Furthermore, for example, whole-fat soy flour made from special soy varieties, such as lipoxygenase-deficient soybeans, can also be used as a raw material.

[0014] Whole-fat soy flour can be produced by a commonly used method, namely a manufacturing method comprising a soybean hulling step, a heating and deodorizing step, and a grinding step. In the dehulling process, soybeans can be dehulled using a dehulling machine and an air separator. In the dehulling process, after the soybeans are dehulled with the dehulling machine, the skins are removed by the air separator. To further improve the flavor of the resulting whole-fat soybean flour, it is preferable to remove not only the skins but also the hypocotyls. The grinding process can be carried out using grinders such as pin mills or hammer mills to grind the soybeans.

[0015] Full-fat soybean powder can be obtained from raw soybeans and manufactured by the method described above, or commercially available products can also be used. Examples of commercially available full-fat soybean powders include unheated full-fat soybean powder (product name: Soyaflower NSA, NSI: approximately 75) manufactured by Nisshin Oillio Group, Ltd., deodorized full-fat soybean powder (product name: Alpha Plus HS-600, NSI: approximately 60) manufactured by Nisshin Oillio Group, Ltd., deodorized full-fat soybean powder (product name: Alpha Plus 5600, NSI: approximately 30) manufactured by Nisshin Oillio Group, Ltd., and the like.

[0016] Note that NSI (water-soluble nitrogen index) is an index indicating the ratio of water-soluble nitrogen to the total nitrogen contained in the sample. Specifically, NSI is a numerical value representing the amount of nitrogen contained in the water extract of the sample as a relative amount when the total nitrogen contained in the sample is set to 100. The NSI of full-fat soybean powder can be calculated based on the Standard Oil Analysis Test Method (Japan Oil Chemists' Society) 1.8.1 - 2013 Water-Soluble Nitrogen Index (40°C Method).

[0017] As the full-fat soybean powder, it is preferably a full-fat soybean powder with an NSI (water-soluble nitrogen index) of 20 to 45. Even if the NSI exceeds 45, under normal conditions, there will be no decrease in texture or water separation. However, when subjected to cold thawing, a significant decrease in texture and severe water separation that cannot withstand manufacturing will occur. On the other hand, if it is a full-fat soybean powder with an NSI of 20 to 45, there will be no decrease in texture or water separation even after cold thawing, and it can be preferably used. That is, by using a full-fat soybean powder with an NSI (water-soluble nitrogen index) of 20 to 45, not only can the water separation and texture when cooled to room temperature after heat cooking, which is the object of the present invention, be improved, but also the water separation and texture after cold thawing can be improved as an additional function.

[0018] 〔Regarding enzymatically decomposed lecithin〕 Next, the enzymatically decomposed lecithin used in the present invention will be described. Enzyme-hydrolyzed lecithin is lecithin in which the ester bonds of fatty acids attached to glycerol are selectively broken down by an enzyme (phospholipase A1 or A2), and is also called lysolecithin. Because the hydrophobic groups of enzyme-hydrolyzed lecithin are hydrolyzed and become hydrophilic, it is more soluble in water and has better stability compared to unenzyme-hydrolyzed lecithin.

[0019] Enzyme-hydrolyzed lecithin can be produced by obtaining lecithin and hydrolyzing it with phospholipase A1 or A2, but commercially available products can also be used. For example, enzyme-hydrolyzed lecithin manufactured by Nisshin Oillio Group Ltd. (product name: Basis LP-20E) is one such product.

[0020] [Soy protein isolate] The egg substitute composition of the present invention can be used in combination with whole fat soy flour and enzyme-hydrolyzed lecithin, along with isolated soy protein. Isolated soy protein is a powdered form of soy protein that can be produced using conventional manufacturing methods. For example, isolated soy protein can be produced by extracting defatted soybeans with water in a neutral to weakly alkaline solution, separating the okara (soybean pulp), adjusting the resulting extract to an acidic state near the isoelectric point of soy protein to produce a precipitate, separating the whey component, dissolving and neutralizing the precipitate, and then drying it. Thus, isolated soy protein can be produced from defatted soybeans, but commercially available products can also be used. Examples of commercially available isolated soy protein include those from Nisshin Oillio Group, Ltd. The products for sale include "Solpy 6000H" and "Solpy 5000H".

[0021] [Egg replacement composition] The egg substitute composition of the present invention comprises whole fat soy flour and enzymatically hydrolyzed lecithin, and can optionally contain isolated soy protein. The content of whole fat soy flour and enzymatically hydrolyzed lecithin in the egg substitute composition will now be described. In the present invention, the content of whole fat soy flour in the egg substitute composition must be 35 to 99.5% by mass, and preferably 35 to 95% by mass. If the content of whole fat soy flour is less than 35% by mass, the texture deteriorates significantly. Furthermore, since the content of isolated soy protein increases as the content of whole fat soy flour decreases, it contradicts the social demand to increase the amount of less processed whole fat soy flour used. On the other hand, as described later, it is necessary to include at least 0.5% by mass of enzymatically hydrolyzed lecithin, so the upper limit for the content of whole fat soy flour is 99.5% by mass.

[0022] On the other hand, the content of enzyme-hydrolyzed lecithin must be between 0.5% and 10% by mass. If the amount of enzyme-hydrolyzed lecithin is too low, the soy flour and egg tend not to blend well when preparing the egg substitute. Conversely, if the amount of enzyme-hydrolyzed lecithin is too high, the amount of whole-fat soy flour decreases relatively, which goes against the social demand to increase the amount of less processed whole-fat soy flour used. Also, as the lecithin content increases, the protein content decreases, making it unsuitable as an egg substitute composition.

[0023] The content of isolated soy protein that can be incorporated into the egg substitute composition is 64.5% by mass or less. Although isolated soy protein is not an essential component in this invention, its inclusion can improve syneresis and texture after thawing. Furthermore, the texture can be adjusted according to the application by replacing a portion of the whole fat soy flour with isolated soy protein.

[0024] [Egg substitute composition set] The egg substitute composition set of the present invention is an egg substitute composition set obtained by adding carbohydrates to the egg substitute composition. The eggs used in egg substitute compositions or egg substitute composition sets include several types, such as chicken eggs, quail eggs, and ostrich eggs, each with different moisture content and viscosity. Furthermore, even among chicken eggs, moisture content and viscosity vary depending on the breed of parent bird, rearing environment, and feed. For this reason, carbohydrates such as starch, modified starch, dextrin, corn syrup, reduced corn syrup, oligosaccharides, disaccharides, and monosaccharides can be added to adjust the viscosity and water retention of the egg substitute composition according to the type and properties of the egg being combined. Carbohydrates may be used individually (e.g., modified starch) or in combination of two or more types.

[0025] Furthermore, it is preferable to add 100 parts by weight or less of carbohydrates per 100 parts by weight of the egg substitute composition, and more preferably 70 parts by weight or less. By adding 100 parts by weight or less of carbohydrates, the properties caused by soy protein and enzymatically hydrolyzed lecithin are more likely to become apparent, rather than the properties caused by carbohydrates such as viscosity and water retention, resulting in a better texture.

[0026] Furthermore, it is preferable that the sweetness level of the carbohydrates be 0.4 or less, and more preferably 0.2 or less. By suppressing the sweetness level of the carbohydrates, the sweetness of egg substitutes to which the egg substitute composition set has been added can be suppressed, making them easier to use in a variety of applications. When multiple types of carbohydrates are combined, the sweetness level is determined by the sweetness level of the carbohydrates after combination. For example, the sweetness level of carbohydrates when trehalose and modified starch are combined in a 1:1 ratio is about 0.2 to 0.25.

[0027] Modified starch is preferred as the carbohydrate source. This is because there are various types of modified starch, and they can be appropriately changed depending on the application of the egg substitute. For example, if the egg substitute is used to gloss food, highly transparent oxidized starch can be used. Similarly, for frozen food applications, phosphorylated starch, monoesterified phosphate cross-linked starch, hydroxypropyl starch, and hydroxypropylated phosphate cross-linked starch can be appropriately selected and used to suppress starch retrogradation and prevent syneresis. For processed products such as fish sausage and meat products such as sausages and hamburgers, phosphate cross-linked starch and acetylated adipic acid cross-linked starch can be used to enhance elasticity. For sauces and dressings applications, acetylated phosphate cross-linked starch and acetylated oxidized starch can be appropriately selected and used to stabilize viscosity.

[0028] Furthermore, in the present invention, the egg substitute composition set more preferably contains hydroxypropylated phosphate cross-linked starch. By including hydroxypropylated phosphate cross-linked starch, it is possible to suppress the denaturation of egg proteins during freezing and thawing, thereby preventing a deterioration in texture.

[0029] Furthermore, from the standpoint of suppressing syneresis during freezing and thawing, it is also preferable to combine trehalose with carbohydrates. Trehalose has the effect of suppressing syneresis, and by combining it with the modified starch, even greater suppression of syneresis can be achieved. As mentioned above, the sweetness level of the carbohydrates is preferably 0.4 or less, and more preferably 0.2 or less, so it is preferable to adjust the amount of trehalose so that the sweetness level falls within this range.

[0030] The egg substitute of the present invention is an egg substitute containing an egg substitute composition or an egg substitute composition set, and contains 2 to 100 parts by mass of the egg substitute composition or egg substitute composition set per 100 parts by mass of egg solids. By setting the content of the egg substitute composition or egg substitute composition set to 100 parts by weight or less per 100 parts by weight of egg solids, it is possible to achieve a flavor and texture closer to that of an egg product made solely from eggs.

[0031] The egg products of the present invention are egg products obtained by heat-treating an egg substitute. Examples of egg products include tamagoyaki (Japanese rolled omelet), datemaki (rolled omelet), omelets, scrambled eggs, and minced egg. These egg products are characterized by their good texture and stable quality, without any deterioration in texture after freezing and thawing. [Examples]

[0032] Next, the present invention will be described in more detail. However, the present invention is not limited in any way to these implementations.

[0033] [Manufacturing of egg substitute composition sets] Egg substitute compositions (Prototype Examples 1-13) with the formulations shown in Tables 1 to 3 were produced by mixing the following raw materials. Alpha Plus 5600 (referred to as "5600" in the table and below): Whole fat soy flour, NSI approximately 30 Alpha Plus HS-600 (referred to as "HS600" in the table and below): Whole Fat Soy Flour, NSI approx. 60 Solpy 6000H (referred to as "SP6000H" in the table and below): Isolated soy protein Basis LP-20E (referred to as "LP20E" in the table and below): Enzyme-hydrolyzed lecithin Basis LP-20B (referred to as "LP20B" in the table and below): Lecithin (unenzymatically decomposed), manufactured by Nisshin Oillio Group Ltd.

[0034] 〔evaluation〕 To compare with egg liquid (whole chicken egg, 25% solids), 50 parts by mass of hydroxypropylated phosphate cross-linked starch (Matsutani Chemical Co., Ltd., "Yugao") and 11 parts by mass of trehalose were added to 100 parts by mass of each of the prototype examples 1 to 13 to prepare egg substitute composition sets (sets 1 to 13).

[0035] Next, egg substitutes for rolled omelets were prepared by replacing 30% of the whole eggs with substitutes. Specifically, 30 parts by mass of water were added to 10 parts by mass of each egg substitute composition set (sets 1 to 13) and stirred to adjust the solid content to be the same as whole eggs (25% by mass). Then, 93 parts by mass of whole eggs, 22 parts by mass of water, 11 parts by mass of white dashi, and 5 parts by mass of mirin were added and stirred well to prepare the egg substitute.

[0036] This egg substitute was prepared using the following procedure to make rolled omelets (rolled omelets 1-13). a) A frying pan for making omelets was placed on a gas stove and heated, and it was confirmed that the surface temperature of the center reached 165°C. a) After adding 1 teaspoon of rapeseed oil, 1 / 4 of the egg substitute was placed in the omelet pan, left to stand for 45 seconds, then gathered at the front of the pan (handle side), moved to the back (opposite side of the handle), and heated for 1 minute. During this 1 minute of heating, 1 / 2 teaspoon of rapeseed oil was added to the empty space in the pan. (c) Place 1 / 4 of the egg substitute into the omelet pan, let it stand for 45 seconds to heat, then wrap it around the omelet prepared in (b) and move it to the back. (e) Quickly add 1 / 2 teaspoon of rapeseed oil to the space without eggs, pour 1 / 4 of the egg substitute into the omelet pan, let it stand for 45 seconds to heat, then wrap it around the omelet prepared in (u) and move it to the back. The same process as in (O) and (E) was repeated to produce the rolled omelet.

[0037] Furthermore, for comparison, a rolled omelet (rolled omelet 0) was produced using only whole eggs without any egg substitute composition. Specifically, 133 parts by mass of whole eggs, 22 parts by mass of water, 11 parts by mass of white dashi, and 5 parts by mass of mirin were added and mixed well to prepare the egg mixture, which was then cooked using the same method as for rolled omelet 1 to produce rolled omelet 0.

[0038] For dashi-maki tamago (rolled omelet) samples 0-13, the water separation and texture after cooking and cooling to room temperature, as well as after freezing and thawing, were evaluated. The evaluation criteria and freezing / thawing conditions are as follows. In this application, room temperature refers to 20°C unless otherwise specified.

[0039] (Rating 1(1): Water separation when cooled to room temperature after cooking) ○: The surface of the rolled omelet is not moist and is in good condition. △: Moisture seeps out from the surface of the rolled omelet, or when picked up with chopsticks, water droplets adhere to the plate (equivalent to rolled omelet 0) ×: Even without touching the rolled omelet, water droplets will form on the serving plate.

[0040] (Rating 1(2): Texture after cooking and cooling to room temperature) ○: Equivalent to 0 dashi-maki tamago (Japanese rolled omelet). △: The firmness differs from 0 (softer or harder), but it is still recognizable as dashi-maki tamago (Japanese rolled omelet). ×: The texture is completely different from regular dashi-maki tamago (0), to the point where it cannot be recognized as dashi-maki tamago (for example, it has a texture like date-maki).

[0041] (Rating 2(1): Water separation after freezing and thawing) ○: Equivalent to the state before freezing. △: Moisture seeps out from the surface of the rolled omelet, or when picked up with chopsticks, water droplets adhere to the plate. ×: Even without touching the rolled omelet, water droplets will form on the serving plate.

[0042] (Rating 2(2): Texture after freezing and thawing) ○: Equivalent to 0 dashi-maki tamago before freezing. △: It's harder than the dashi-maki tamago before freezing, but it's still recognizable as dashi-maki tamago. ×: It was crumbly like a sponge, and not recognizable as dashi-rolled omelet.

[0043] (Freezing and thawing conditions) After cooking, the rolled omelet was cooled to room temperature and then frozen completely in a -20°C freezer. Next, the frozen rolled omelet was removed from the freezer and left to stand at room temperature for 2 hours to confirm that it had completely thawed, after which the water separation and texture were evaluated. The reason for cooling at -20°C is that, compared to rapid freezing (around -40°C), the core temperature of the rolled omelet decreases more slowly, making it easier for water separation and texture to deteriorate, thus making it suitable for confirming the effectiveness of the invention.

[0044] [Table 1]

[0045] [Table 2]

[0046] [Table 3]

[0047] As shown in Table 2, compared to dashi-maki tamago 7, the texture of dashi-maki tamago 3-6 after cooking and cooling to room temperature was superior. This indicates that a good texture after cooking and cooling to room temperature can be achieved by increasing the content of whole fat soy flour in the egg substitute composition to 35% by mass or more.

[0048] Furthermore, as shown in Table 3, when comparing dashi-maki tamago (rolled omelet) recipes 8-10 with those 11-13, dashi-maki tamago recipes 8-10 showed better water separation after cooking and cooling to room temperature. This indicates that using enzyme-hydrolyzed lecithin can prevent water separation after cooking and cooling to room temperature.

[0049] Furthermore, as shown in Table 2, the syneresis and texture of Dashi-maki Tamago 3 after cooking and cooling to room temperature were good. This indicates that good syneresis and texture after cooking and cooling to room temperature can be achieved even when the content of enzyme-hydrolyzed lecithin is reduced to 1.3% by mass. Although not listed in Tables 1-4 because the results are the same as in Prototype Example 3, good syneresis and texture after cooking and cooling to room temperature were also observed when using an egg substitute composition consisting of 99.5% by mass of whole fat soy flour (Alpha Plus 5600) and 0.5% by mass of enzyme-hydrolyzed lecithin.

[0050] Next, as shown in Table 2, dashi-rolled omelets 4-6 exhibit good water separation and texture after freezing and thawing. This indicates that egg substitute compositions containing isolated soy protein in a range of 64.5% by mass or less can prevent water separation after freezing and thawing and achieve a good texture.

[0051] Next, as shown in Table 1, dashi-maki tamago 1 exhibits better water separation and texture after freezing and thawing compared to dashi-maki tamago 2. This indicates that preventing water separation after freezing and thawing and achieving a good texture can be achieved by keeping the water-soluble nitrogen index of whole-fat soy flour below 45.

[0052] As shown in Table 3, comparing dashi-maki tamago recipes 8-10 with those 11-13, dashi-maki tamago recipes 8-10 exhibited better water separation and texture after thawing. This indicates that enzyme-hydrolyzed lecithin also affects water separation and texture after thawing, and that using enzyme-hydrolyzed lecithin can prevent water separation and achieve a good texture after thawing.

[0053] (Evaluating the difference in carbohydrate sources) To confirm the differences due to variations in carbohydrate raw materials, we prepared egg substitute composition sets (Set 14) with altered amounts of hydroxypropylated phosphate cross-linked starch (Yugao, manufactured by Matsutani Chemical Co., Ltd.) and trehalose compared to Prototype Example 3, egg substitute composition set (Set 15) with altered NSI of whole fat soy flour compared to Set 14, and egg substitute composition set (Set 16) with trehalose replaced by oligosaccharide compared to Set 15. Although the names are different, the egg substitute compositions used in Set 15 and Set 16 (Prototype Examples 15 and 16) have the same composition.

[0054] Using the same cooking method as for rolled omelets 1-13, rolled omelets 14-16 were produced using sets 14-16.

[0055] [Table 4]

[0056] As shown in Table 4, the syneresis and texture of prototypes 14-16 after heating and cooling to room temperature were good. This indicates that the carbohydrate ingredients included in the egg substitute composition set do not significantly affect the syneresis and texture after heating and cooling to room temperature, which is the objective of the present invention.

[0057] Furthermore, when using prototypes 1-15 (prototype 16 has the same composition as prototype 15) that do not contain added carbohydrate ingredients instead of sets 1-16 to produce rolled omelets with added solids, it has been confirmed that there is no effect on syneresis and texture after heating and cooling to room temperature. Note that when sets 1-16 are replaced with prototypes 1-15, the soy flavor tends to become stronger. This is because the content of soy ingredients, such as whole fat soy flour, is relatively higher when using the egg substitute composition compared to when using the egg substitute composition sets.

[0058] On the other hand, compared to dashi-maki tamago 14, dashi-maki tamago 3 has a better texture after freezing and thawing. This indicates that a lower amount of added carbohydrate ingredients results in a better texture after freezing and thawing. Furthermore, there was no difference in water separation and texture between dashi-maki tamago 14 and dashi-maki tamago 15 after freezing and thawing. This indicates that, at the stage where the amount of added carbohydrates is increasing and its adverse effects are becoming apparent, changing the type of whole-fat soy flour does not affect water separation and texture after freezing and thawing. Furthermore, compared to Dashi-maki Tamago 16, Dashi-maki Tamago 16 has a better texture after freezing and thawing. From this, it can be seen that when comparing trehalose and oligosaccharides, using trehalose results in a better texture after freezing and thawing.

[0059] Although not shown in Tables 1-4, when dashi-maki tamago (rolled omelet) was prepared by adding 100 parts by mass of egg substitute composition (Prototype Examples 1-15) or egg substitute composition set (Sets 1-16) to 100 parts by mass of whole egg solids (50% of the whole egg was replaced with the egg substitute composition or egg substitute composition set), there was no effect on syneresis or texture. However, as the proportion of whole egg decreased, there was a tendency for the egg flavor to weaken.

[0060] Furthermore, we also produced rolled omelets (in which approximately 2% of the whole egg was replaced with the egg substitute composition or egg substitute composition set) by adding 2 parts by mass of the egg substitute composition (Prototype Examples 1-15) or egg substitute composition set (Sets 1-16) to 100 parts by mass of the solid content of the whole egg, but there was no effect on syneresis or texture. However, from the perspective of meeting the social demand to reduce the amount of eggs used, it is preferable to add 2 parts by mass or more of the egg substitute composition or egg substitute composition set to 100 parts by mass of the solid content of the whole egg.

Claims

1. An egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, An egg substitute composition characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass.

2. Furthermore, the egg substitute composition according to claim 1 is characterized in that it contains isolated soy protein, and the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less.

3. The egg substitute composition according to claim 1, characterized in that the content of the whole fat soy flour is 35 to 95% by mass.

4. The egg substitute composition according to claim 1, characterized in that the water-soluble nitrogen index of the whole fat soy flour is 20 to 45.

5. An egg substitute composition set containing carbohydrates and the egg substitute composition described in claim 1, characterized in that the carbohydrates are present in an amount of 100 parts by mass or less per 100 parts by mass of the egg substitute composition.

6. The egg substitute composition set according to claim 5, characterized in that the sweetness of the aforementioned carbohydrate is 0.4 or less.

7. An egg substitute comprising an egg and the egg substitute composition described in claim 1, characterized in that the egg substitute composition is present in an amount of 2 to 100 parts by mass per 100 parts by mass of the solids of the egg.

8. An egg substitute comprising an egg and the egg substitute composition set described in claim 5, characterized in that it contains 2 to 100 parts by mass of the egg substitute composition set per 100 parts by mass of the solids of the egg.

9. An egg product characterized by having been heat-treated with the egg substitute described in claim 7 or 8.

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