Powdered seasoning composition for preparing egg substitutes, egg substitutes, and a method for producing omelets using egg substitutes.

Abstract

To provide a powdered seasoning composition for cooking egg substitutes, an egg substitute, and a method for making omelets using egg substitutes, which can easily produce egg substitutes that can enhance the quality in terms of egg-like texture, egg flavor, egg-like smell, egg-like color, etc., and can accommodate not only egg allergies but also wheat allergies, dairy product allergies, and food intolerances such as gluten intolerance and lactose intolerance. [Solution] The product is characterized by containing rice flour, cornflower, and Himalayan rock salt.

Description

[Technical Field]

[0001] The present invention relates to a powdered seasoning composition for preparing egg substitute, an egg substitute, and a method for producing an omelet as an egg substitute, and particularly relates to an improved product that can easily obtain an egg substitute which addresses food allergies such as egg allergy, wheat allergy, and dairy product allergy, and also addresses food intolerances such as gluten intolerance and lactose intolerance. [Background Art]

[0002] In recent years, food allergy has become a major social problem. Food allergies include, for example, egg allergy, wheat allergy, dairy product allergy, etc. These various food allergies have been a major obstacle to achieving a healthy diet. In addition to food allergies, there are food intolerances such as gluten intolerance and lactose intolerance. This food intolerance is one of the causes of fatigue and has also been an obstacle to achieving a healthy diet.

[0003] For example, various egg substitutes have been proposed for egg allergy, whereby even people with egg allergy can enjoy egg-flavored meals and egg-flavored foods. Disclosures of this type of egg substitute include, for example, Patent Document 1 and Patent Document 2. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 2024-123918 [Patent Document 2] Japanese Patent No. 7509326 [Summary of the Invention] [Problem to be Solved by the Invention]

[0005] The above-described conventional configuration has the following problems. First, there were quality issues with the substitute eggs. Specifically, conventional egg substitutes were still insufficient in terms of egg-like texture, egg flavor, egg-like smell, egg-like color, etc. Furthermore, while they could address egg allergies, they were unable to address wheat or dairy allergies.

[0006] The present invention is based on these points and aims to provide a powdered seasoning composition for cooking egg substitutes, an egg substitute, and a method for making an omelet using an egg substitute, which can easily produce an egg substitute that can improve the quality in terms of egg-like texture, egg flavor, egg-like smell, egg-like color, etc., and can accommodate not only egg allergies but also wheat allergies and dairy product allergies, as well as food intolerances such as gluten intolerance and lactose intolerance. [Means for solving the problem]

[0007] To solve the above problems, the powdered seasoning composition for cooking egg substitutes according to claim 1 of the present invention is characterized by containing rice flour, cornflower, and Himalayan rock salt. Furthermore, the powdered seasoning composition for cooking egg substitutes according to claim 2 is characterized in that, in addition to the powdered seasoning composition for cooking egg substitutes according to claim 1, it further contains pumpkin powder and turmeric. Furthermore, the powdered seasoning composition for preparing egg substitutes according to claim 3 is characterized in that it further contains potato starch and brown sugar, in addition to the powdered seasoning composition for preparing egg substitutes according to claim 2. Furthermore, the powdered seasoning composition for egg substitute cooking according to claim 4 is characterized in that it further contains psyllium husk, in addition to the powdered seasoning composition for egg substitute cooking according to claim 3. Furthermore, the powder seasoning composition for cooking egg substitutes according to claim 5 is characterized in that, in the powder seasoning composition for cooking egg substitutes according to claim 4, the egg substitute is an omelet. Furthermore, the powdered seasoning composition for preparing egg substitutes according to claim 6 is characterized in that, in the powdered seasoning composition for preparing egg substitutes according to claim 1, the above rice flour is contained in an amount of 10 to 25% by weight, the above cornflower is contained in an amount of 20 to 45% by weight, and the above Himalayan rock salt is contained in an amount of 1.0% to 20% by weight. Furthermore, the powdered seasoning composition for cooking egg substitutes according to claim 7 is characterized in that, in the powdered seasoning composition for cooking egg substitutes according to claim 2, the pumpkin powder is contained in an amount of 10 to 15% by weight and the turmeric is contained in an amount of 0.05 to 0.5% by weight. Furthermore, the powdered seasoning composition for cooking egg substitutes according to claim 8 is characterized in that, in the powdered seasoning composition for cooking egg substitutes according to claim 3, it contains 2.0 to 5.0% by weight of potato starch and 20 to 45% by weight of cane sugar. Furthermore, the powdered seasoning composition for preparing egg substitutes according to claim 9 is characterized in that, in the powdered seasoning composition for preparing egg substitutes according to claim 4, the above-mentioned psyllium husk is contained in an amount of 2 to 7% by weight. Furthermore, the powdered seasoning composition for preparing egg substitutes according to claim 10 is characterized by comprising fresh yuba and / or soy milk, and the powdered seasoning composition for preparing egg substitutes described in any one of claims 1 to 8. Furthermore, the powdered seasoning composition for preparing egg substitutes according to claim 11 is characterized in that, in addition to the egg substitute described in claim 10, it further comprises vinegar and oil. Furthermore, the powdered seasoning composition for cooking egg substitutes according to claim 12 is characterized in that the egg substitute described in claim 11 is an omelet. Furthermore, the method for producing an omelet as an egg substitute according to claim 13 is characterized by comprising a tofu skin liquid production step of adding vinegar and the powder seasoning composition for preparing egg substitutes described in claim 4 or claim 9 to fresh tofu skin and soy milk to make a tofu skin liquid, and a heating, solidification, and molding step of heating the tofu skin liquid to solidify and mold it into an egg substitute. Furthermore, the method for producing an omelet as an egg substitute according to claim 14 is characterized in that, in the method for producing an omelet as an egg substitute according to claim 13, the yuba liquid production step comprises: a fresh yuba / soy milk separation step of filtering the fresh yuba to separate it into fresh yuba and soy milk; a soy milk emulsification step of adding vinegar to the separated soy milk and stirring to emulsify it; a powder seasoning composition for preparing egg substitutes according to claim 4 or claim 9 and stirring to add the powder seasoning composition for preparing egg substitutes to the emulsified soy milk; and a fresh yuba mixing step of adding the separated fresh yuba to the soy milk to which the powder seasoning composition for preparing egg substitutes has been added and stirring to add it. Furthermore, the method for producing an omelet as an egg substitute according to claim 15 is characterized in that, in the method for producing an omelet as an egg substitute according to claim 14, vinegar is added to separately prepared soy milk to emulsify it and prepare it as extra soy milk, and in the heating, solidification, and molding process, the soy milk addition process is performed multiple times, in which the fresh yuba solidified by heating is brought to the center and the extra soy milk and oil are added around it. [Effects of the Invention]

[0008] As described above, the powdered seasoning composition for cooking egg substitutes according to claim 1 of this application contains rice flour, cornflower, and Himalayan rock salt, so it is possible to easily obtain an egg substitute that can address food allergies such as egg allergies, wheat allergies, and dairy allergies, as well as food intolerances such as gluten intolerance and lactose intolerance. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 2, the powdered seasoning composition for preparing egg substitutes according to claim 1 further includes pumpkin powder and turmeric, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 3, the powdered seasoning composition for preparing egg substitutes according to claim 2 further includes potato starch and brown sugar, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 4, the powdered seasoning composition for preparing egg substitutes according to claim 3 further includes psyllium husk, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for cooking egg substitutes according to claim 5, in the powdered seasoning composition for cooking egg substitutes according to claim 4, the egg substitute is an omelet, so an omelet can be easily obtained as an egg substitute that addresses food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 6, the powdered seasoning composition for preparing egg substitutes according to claim 1 contains 10-25% by weight of rice flour, 20-45% by weight of cornflower, and 1.0-20% by weight of Himalayan rock salt, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 7, the powdered seasoning composition for preparing egg substitutes according to claim 2 contains 10-15% by weight of the pumpkin powder and 0.05-0.5% by weight of the turmeric, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 8, the powdered seasoning composition for preparing egg substitutes according to claim 3 contains 2.0 to 5.0% by weight of potato starch and 20 to 45% by weight of millet sugar, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the powdered seasoning composition for preparing egg substitutes according to claim 9, the powdered seasoning composition for preparing egg substitutes according to claim 4 contains 2 to 7% by weight of the psyllium husk, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, the egg substitute according to claim 10 consists of raw yuba and / or soy milk and the powdered seasoning composition for preparing egg substitutes described in any of claims 1 to 8, so that egg substitutes can be easily obtained that address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, according to the egg substitute of claim 11, the egg substitute described in claim 10 is further composed of vinegar and oil, so an egg substitute that can easily be used to treat food allergies such as egg allergies, wheat allergies, and dairy product allergies can be easily obtained. Furthermore, according to the substitute egg of claim 12, since the substitute egg described in claim 11 is an omelet, a substitute egg that can be easily obtained to address food allergies such as egg allergies, wheat allergies, and dairy product allergies. Furthermore, the method for producing an omelet as an egg substitute according to claim 13 comprises a tofu skin liquid production step of adding vinegar and the powdered seasoning composition for preparing egg substitutes described in claim 4 or claim 9 to fresh tofu skin and soy milk to make a tofu skin liquid, and a heating, solidification, and molding step of heating, solidifying, and molding the tofu skin liquid to make an egg substitute. Therefore, an omelet as an egg substitute that can be used to address food allergies such as egg allergies, wheat allergies, and dairy product allergies can be easily obtained. Furthermore, according to the method for producing an omelet as an egg substitute according to claim 14, in the method for producing an omelet as an egg substitute according to claim 13, the yuba liquid production step consists of a raw yuba / soy milk separation step in which raw yuba is filtered to separate it into raw yuba and soy milk, a soy milk emulsification step in which vinegar is added to the separated soy milk and stirred to emulsify it, a powder seasoning composition for cooking egg substitutes according to claim 4 or claim 9 is added to the emulsified soy milk and stirred to mix in a powder seasoning composition for cooking egg substitutes step in which the separated raw yuba is added to the soy milk and stirred to mix in a raw yuba mixing step, so that an omelet as an egg substitute that can be used to treat food allergies such as egg allergies, wheat allergies, and dairy product allergies can be easily obtained. Further, according to the method for producing an omelet as a substitute egg according to claim 15, in the method for producing an omelet as a substitute egg according to claim 14, vinegar is added to separately prepared soy milk, the mixture is emulsified, and the resulting mixture is prepared as additional soy milk, and in the heating, solidifying and molding step, the raw yuba solidified by heating is gathered to the center, and the step of adding said additional soy milk and oil around said raw yuba is performed a plurality of times, whereby an omelet as a substitute egg that is compatible with food allergies such as egg allergy, wheat allergy and dairy product allergy can be easily obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] [Figure 1] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where commercially available raw yuba is separated into raw yuba and (first) soy milk using a colander. [Figure 2] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where (first) apple vinegar is mixed into soy milk. [Figure 3] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where (first) apple vinegar is mixed into (first) soy milk, the mixture is stirred and emulsified. [Figure 4] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where a powdery seasoning composition for cooking substitute eggs is mixed. [Figure 5] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where the powdery seasoning composition for cooking substitute eggs is mixed and stirred. [Figure 6] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where raw yuba is put in. [Figure 7] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where raw yuba is put in and stirred to prepare yuba liquid. [Figure 8] It is a diagram showing the first embodiment of the present invention, and is a perspective view showing a state where (first) rice oil is put into a frying pan. [Figure 9] It is a diagram showing the first embodiment of the present invention, and is a photograph showing a state where the yuba liquid is put into a frying pan. [Figure 10]This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 11] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 12] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 13] This figure shows a first embodiment of the present invention, and is a photograph showing the addition of soy milk (second time) emulsified with apple cider vinegar (second time) and rice oil (second time). [Figure 14] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 15] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 16] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 17] This figure shows a first embodiment of the present invention, and is a photograph showing the process of yuba liquid solidifying upon heating. [Figure 18] This figure shows a first embodiment of the present invention, and is a photograph showing how the yuba liquid solidifies upon heating and becomes omelet-like. [Modes for carrying out the invention]

[0010] Hereinafter, a first embodiment of the present invention will be described with reference to Figures 1 to 18. In this embodiment, an omelet will be used as an example of an egg substitute. First, Table 1 shows a recipe for one serving of omelet.

[0011] [Table 1]

[0012] Table 1 shows a recipe for one serving of omelet, consisting of 160g of fresh yuba (tofu skin) 1, 2.5g of apple cider vinegar (first use) 13, 15g of rice oil (first use) 23, 11.51g of powdered seasoning composition 9 for egg substitute cooking, 20g of soy milk (second use) 31, 1.5g of apple cider vinegar (second use onwards) 33, and 5g of rice oil (second use) 35. The fresh yuba 1 mentioned above contains both fresh yuba 1 and soy milk (first use) 5.

[0013] The above raw yuba (1), soy milk (1st time) (5), and soy milk (2nd time) (31) are egg substitutes and are used to address egg allergies. To further impart an egg-like texture, flavor, smell, and color to these egg substitutes, the above apple vinegar (1st time) (13), apple vinegar (2nd time) (33), rice oil (1st time) (23), rice oil (2nd time) (35), and the above powdered seasoning composition for egg substitute cooking (9) are added. It is also possible to use dairy products such as milk instead of the above-mentioned soy milk (1st time) 5 and soy milk (2nd time) 31, but in this embodiment, soy milk (1st time) 5 and soy milk (2nd time onwards) 31 are used in order to address dairy allergies and lactose intolerance. In this embodiment, the fresh yuba (tofu skin) 1 is manufactured by Sanwa Tousui-an (Sagamiya), the apple vinegar 13 and 33 are manufactured by Mizkan Co., Ltd., the rice oil 23 and 35 are manufactured by Hatsuno Foods Co., Ltd., and the soy milk 5 and 31 are manufactured by Marusanai Co., Ltd.

[0014] Next, Table 2 shows the recipe for the above-mentioned powdered seasoning composition 9 for cooking egg substitutes.

[0015] [Table 2]

[0016] Table 2 shows the recipe for the above-mentioned powdered seasoning composition 9 for cooking egg substitutes, used for one serving of omelet. The ingredients are 2g of rice flour, 3.5g of corn flakes, 0.5g of potato starch, 3g of millet sugar, 1.5g of pumpkin powder, 0.01g of turmeric, 0.5g of Himalayan rock salt, and 0.5g of psyllium husk. The above amounts are arbitrarily set within the following ranges: rice flour 10-25% by weight, cornflower 20-45% by weight, potato starch 2.0-5.0% by weight, millet sugar 20-45% by weight, pumpkin powder 10-15% by weight, turmeric 0.05-0.5% by weight, Himalayan rock salt 1.0%-20% by weight, and psyllium husk 2-7% by weight.

[0017] Of the above egg substitute cooking powder seasoning composition 9, the rice flour, corn flakes, potato starch, pumpkin powder, turmeric, and psyllium husk are for producing an egg-like texture, egg flavor, and egg-like aroma. The pumpkin powder is also for producing an egg-like color. The turmeric is also for producing an egg-like color. The above rice flour, potato starch, and psyllium husk are used as wheat substitutes to address wheat allergies and gluten intolerance. Note that psyllium husk is essential for omelets, but not necessary for other egg substitutes, such as scrambled eggs, French toast batter, or stews. In this embodiment, the rice flour is Mizuho Chikara from Kumamoto Flour Milling Co., Ltd., the cornflower is from House Gaban Co., Ltd., the potato starch is Smile Chef from Toho Co., Ltd., the cane sugar is from Nisshin Sugar Co., Ltd., the pumpkin powder is from House Gaban Co., Ltd., the turmeric is from S&B Co., Ltd., the Himalayan rock salt is from SMILE SOKEN Co., Ltd., and the psyllium husk is from Bee at Life Co., Ltd.

[0018] Next, the omelet manufacturing process will be explained with reference to Figures 1 to 18. Figures 1 to 18 are photographs illustrating the omelet manufacturing process. First, as shown in Figure 1, the commercially available fresh yuba (tofu skin) 1 is placed on a sieve 3 and strained. After straining, the fresh yuba 1 remains on the sieve 3, and the soy milk (first pour) 5 falls into the bowl 7. In addition, the powdered seasoning composition 9 for egg substitute cooking is prepared in advance on a plate 11. Although not shown in the diagram, a separate batch of soy milk (second use) 31 is prepared in advance, in addition to the soy milk (first use) 5 mentioned above. Apple cider vinegar (second use) 33 is mixed into this soy milk (second use) 31 and emulsified to prepare for the use of the second batch of soy milk.

[0019] Next, as shown in Figure 2, the apple cider vinegar (first time) 13 is added to the soy milk (first time) 5 that has accumulated in bowl 7.

[0020] Next, as shown in Figure 3, the soy milk (first time) 5 and apple cider vinegar (first time) 13 are mixed with a stirrer 15 to emulsify. Next, as shown in Figure 4, the powdered seasoning composition 9 for egg substitute cooking is added to the emulsified soy milk (first time) 5 and stirred with the stirrer 15. This results in the state shown in Figure 5. Next, as shown in Figure 6, fresh yuba (tofu skin) 1 is added to the emulsified soy milk (first time) 5 to make yuba liquid 17. Figure 7 shows the prepared yuba liquid 17.

[0021] Next, as shown in Figure 8, pour 2 tablespoons of rice oil (first time) 23 into the frying pan 21 and spread it evenly. Next, as shown in Figure 9, pour the yuba liquid 17 onto the frying pan 21 without igniting it. Next, as shown in Figure 10, the lid 25 is placed over the frying pan 21, and the heat is turned on to begin heating over low heat. This causes the heat to spread from around the yuba liquid 17, and it begins to solidify.

[0022] Next, as shown in Figure 11, once the heat has gradually spread, open the lid 25 occasionally to check how the food is gradually cooking from the outside in. Next, as shown in Figure 12, remove the lid 25 and adjust the heat from low to medium while checking the doneness. As shown in Figure 12, the yellow color of the turmeric gradually increases with heating, and the protein in the fresh yuba 1 starts to burn in places, causing it to harden from the outside. At the same time, areas will appear where it separates from the rice oil (first time) 23. Next, gradually break up any unevenly cooked parts and stir occasionally, as if making scrambled eggs. Repeat the same process 2-3 times to achieve an egg-like texture.

[0023] Next, as shown in Figure 13, just before finishing, heat over low and medium heat, adding the previously prepared emulsified soy milk (second time) 31 and rice oil (second time) 35, then cover with lid 25 and proceed to the final stage. The soy milk (second time) mentioned above is emulsified with apple cider vinegar (second time) 33. Next, as shown in Figure 14, occasionally open the lid 25 to check the heat and make sure it doesn't burn, then gather the uncooked parts in the center together and stir while cooking thoroughly. Next, as shown in Figure 15, begin shaping over low heat.

[0024] Next, as shown in Figures 16 and 17, gradually gather the mixture towards the center while heating it over low heat to form an omelet shape. Next, as shown in Figure 18, once the mixture is thoroughly cooked and shaped, turn off the heat and let it sit for about 3 minutes. By following the above steps, an omelet 41 can be manufactured as an egg substitute.

[0025] According to this embodiment, the following effects can be achieved. First, it is possible to easily provide omelets 41 that accommodate egg allergies, wheat allergies, and milk allergies, as well as gluten intolerance and lactose intolerance. First, egg allergies are addressed by not using eggs. Fresh yuba (tofu skin) 1, soy milk (1st time) 5, and soy milk (2nd time) 31 are used as egg substitutes. To enhance the effectiveness of these egg substitutes, apple cider vinegar (1st time) 13, apple cider vinegar (2nd time) 33, rice oil (1st time) 23, rice oil (2nd time) 35, and powdered seasoning composition for egg substitute cooking 9 are used. By using these, egg-like texture, egg flavor, egg-like smell, and egg-like color are imparted. Furthermore, wheat allergies are addressed by not using wheat. While it is possible to use wheat in the powdered seasoning composition 9 for egg substitute cooking, rice flour, potato starch, and psyllium husk are used as alternatives. Furthermore, we address dairy allergies by not using dairy products. For example, while it is possible to use dairy products such as milk, we use soy milk (1st dose) 5 and soy milk (2nd dose) 31 as alternatives. Thus, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, and provide the desired omelet 41.

[0026] A questionnaire survey was conducted regarding the omelet obtained according to this embodiment. The results are shown in Table 3. The contents of the questionnaire survey are as follows: First, six randomly selected panelists were asked to taste the omelet produced by this embodiment and rate it on a five-point scale for five items: flavor, color, aroma, texture, and mouthfeel. 1. Completely different from those made with eggs. 2. Slightly different from those using eggs. 3. Similar to those using eggs 4. Almost the same as those using eggs. 5. Indistinguishable from products containing eggs.

[0027] [Table 3]

[0028] As shown in the results in Table 3, the color, texture, and mouthfeel received high marks, and the flavor and aroma also received a rating of approximately 3, resulting in an overall high rating close to 4.

[0029] Next, a second embodiment of the present invention will be described. In this second embodiment, scrambled eggs will be used as an example of an egg substitute. In this case, psyllium husk will not be used in the powdered seasoning composition 9 for cooking egg substitutes shown in Table 2 in the first embodiment. The other components are the same as in the first embodiment and will not be described.

[0030] According to the above configuration, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, and provide the desired scrambled eggs.

[0031] Next, a third embodiment of the present invention will be described. In the first embodiment, an omelet was used as an example of an egg substitute, but in this third embodiment, corn chowder will be used as an example.

[0032] Table 4 shows a recipe for one serving of corn chowder.

[0033] [Table 4]

[0034] As shown in Table 4, the ingredients consist of 180g of soy milk, 1g of allergen-free granular soup base, and 11.01g of powdered seasoning composition for egg substitute cooking. The allergen-free granular soup base used is from Maggi.

[0035] Table 5 shows recipes for powdered seasoning compositions for preparing egg substitutes.

[0036] [Table 5]

[0037] This is the same as the recipe for the powdered seasoning composition for egg substitute cooking shown in the first embodiment, but with psyllium husk removed. The weight percentage of each component of the powdered seasoning composition for egg substitute cooking is arbitrarily set within the range of weight percentages described in the first embodiment.

[0038] Corn chowder can be made by putting all the ingredients in a pot and heating them.

[0039] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired corn chowder.

[0040] Next, a fourth embodiment of the present invention will be described with reference to Tables 6 and 7. In this embodiment, French toast batter will be used as an example of an egg substitute. First, Table 6 shows a recipe for one serving of French toast batter.

[0041] [Table 6]

[0042] As shown in Table 6, the ingredients are 50g of soy milk, 1g of apple cider vinegar, 3g of coconut milk, 0.5g of vanilla extract (flavored), and 11.55g of powdered seasoning composition for egg substitute cooking. The vanilla extract (flavored) is made by Dolce.

[0043] Table 7 shows the recipes for the powdered seasoning compositions for preparing egg substitutes, as shown in Table 6.

[0044] [Table 7]

[0045] As shown in Table 7, the ingredients are 2g of rice flour, 3.5g of corn flakes, 4g of millet sugar, 1.5g of pumpkin powder, 0.05g of turmeric, and 0.5g of Himalayan rock salt. The weight percentage of each component of the powdered seasoning composition for egg substitute cooking is arbitrarily set within the weight percentage range described in the first embodiment.

[0046] Mix all the ingredients together to make the French toast batter. Soak the rice flour bread in the French toast batter to allow it to soak in. Cook both sides of the soaked rice flour bread in a frying pan to make French toast.

[0047] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired French toast.

[0048] Next, a fifth embodiment of the present invention will be described with reference to Tables 8 and 9. In this embodiment, crab omelet will be used as an example of an egg substitute. First, Table 8 shows a recipe for one serving of crab omelet.

[0049] [Table 8]

[0050] As shown in Table 7, the ingredients consist of 80g of fresh yuba (tofu skin), 3g of apple cider vinegar, 4g of rice oil, and 14.61g of powdered seasoning composition for egg substitute cooking.

[0051] Next, Table 9 shows the recipes for the powdered seasoning compositions for preparing egg substitutes, as shown in Table 8.

[0052] [Table 9]

[0053] As shown in Table 8, the composition is 3.5g of rice flour, 3.5g of corn flakes, 3g of millet sugar, 0.5g of potato starch, 1.5g of pumpkin powder, 0.01g of turmeric, 2g of Himalayan rock salt, 1g of baking powder, 4g of rice oil, and 1g of psyllium husk. The weight percentage of each component of the powdered seasoning composition for egg substitute cooking is arbitrarily set within the weight percentage range described in the first embodiment.

[0054] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired crab omelet.

[0055] Next, a sixth embodiment of the present invention will be described with reference to Tables 10 and 11. In this embodiment, shredded egg omelet will be used as an example of an egg substitute. First, Table 10 shows a recipe for one serving of shredded egg omelet.

[0056] [Table 10]

[0057] As shown in Table 10, the ingredients are 30g of soy milk, 1.5g of sake, 1.5g of rice oil, and 19.5g of powdered seasoning composition for egg substitute cooking. Gekkeikan sake is used as the sake.

[0058] Next, Table 11 shows the recipes for the powdered seasoning compositions for preparing egg substitutes, as shown in Table 10.

[0059] [Table 11]

[0060] As shown in Table 11, the ingredients are 3g of rice flour, 7g of corn flakes, 0.5g of potato starch, 8g of millet sugar, 0.3g of black salt, 0.2g of baking powder, and 0.5g of aga. The aga used is manufactured by Ina Foods Industry Co., Ltd. The weight percentage of each component of the powdered seasoning composition for egg substitute cooking is arbitrarily set within the weight percentage range described in the first embodiment.

[0061] The cooking method is as follows: First, combine all ingredients except the rice oil and mix well. Next, heat the rice oil in a frying pan, pour a thin layer of the mixture into it, and cook both sides. Then, chop it finely.

[0062] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired shredded egg dish.

[0063] Next, a seventh embodiment of the present invention will be described with reference to Tables 12 and 13. In this embodiment, tamagoyaki (Japanese rolled omelet) will be used as an example of an egg substitute. First, a recipe for one serving of tamagoyaki is shown in Table 12.

[0064] [Table 12]

[0065] As shown in Table 12, the ingredients are 90g of soy milk, 3g of sake, 1g of rice oil, 0.5g of gluten-free soy sauce, and 49g of powdered seasoning composition for egg substitute cooking. Ichibiki brand gluten-free soy sauce was used.

[0066] Next, Table 13 shows the recipes for the powdered seasoning compositions for preparing egg substitutes, as shown in Table 12.

[0067] [Table 13]

[0068] As shown in Table 13, the ingredients are 9g of rice flour, 21g of corn flakes, 1.5g of potato starch, 15g of millet sugar, 0.8g of black salt, 0.2g of aluminum foil baking powder, and 1.5g of aga. The weight percentage of each component of the powder seasoning composition for egg substitute cooking is arbitrarily set within the weight percentage range described in the first embodiment.

[0069] The cooking method is as follows: First, combine all ingredients except the rice oil and mix well. Next, add the rice oil to a frying pan, pour in a thin layer of the mixture, and roll it up.

[0070] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired omelet.

[0071] Next, an eighth embodiment of the present invention will be described with reference to Tables 14 and 15. In this embodiment, mayonnaise will be used as an egg substitute. First, a recipe for one serving of mayonnaise is shown in Table 14.

[0072] [Table 14]

[0073] As shown in Table 14, the ingredients are 130g of soy milk, 8g of apple cider vinegar, 5g of rice oil, 15g of Dijon mustard, 10g of rice oil, and 18.5g of powdered seasoning composition for egg substitute cooking. The Dijon mustard is made by Maille.

[0074] Next, Table 15 shows the recipes for the powdered seasoning compositions for preparing egg substitutes, as shown in Table 14.

[0075] [Table 15]

[0076] As shown in Table 15, the ingredients are 4g of rice flour, 6g of corn flakes, 5g of millet sugar, 3g of salt, and 0.5g of agar powder. The agar powder used is manufactured by Ina Foods Industry Co., Ltd. The weight percentage of each component of the powdered seasoning composition for egg substitute cooking is arbitrarily set within the weight percentage range described in the first embodiment.

[0077] The cooking method is as follows: First, put all the ingredients into a pot and heat over medium heat. Once it starts to boil, reduce the heat to low and simmer for about 5 minutes until it thickens. Then, immerse the pot in ice water to cool and solidify. After that, blend it in a food processor until it becomes creamy.

[0078] According to the above composition, even without using eggs, wheat, or dairy products, it is possible to achieve an egg-like texture, flavor, smell, and color, making it easy to provide the desired mayonnaise.

[0079] Furthermore, the present invention is not limited to the first to eighth embodiments described above. First of all, the egg substitutes are not limited to those described above; they can be used in quiche dough and various other egg substitutes. Furthermore, while apple cider vinegar was used as the vinegar in the egg substitute composition, it is not limited to that, and other types of vinegar may also be used. Furthermore, the powdered seasoning compositions for preparing egg substitutes are not limited to those described. Furthermore, while the above embodiments were described using examples of heating with a frying pan and heating with a pot, heating using a microwave or oven is also possible. Furthermore, the diagrammed configuration is merely an example. [Industrial applicability]

[0080] The present invention relates to a powdered seasoning composition for preparing egg substitutes, egg substitutes, and a method for producing omelets using egg substitutes. In particular, it relates to a method for easily obtaining egg substitutes that address food allergies such as egg allergies, wheat allergies, and dairy product allergies, and is suitable, for example, for omelets that address food allergies. [Explanation of symbols]

[0081] 1 Raw Yuba 5. Soy milk (first serving) 9 Seasoning for egg substitutes 13. Apple Vinegar (1st time) 15 Tofu skin liquid 23. Rice bran oil (1st time) 31. Soy milk (2nd time) 33 Apple Vinegar (2nd time) 35. Rice bran oil (2nd time) 41 Omelet

Claims

1. A powdered seasoning composition for preparing egg substitutes, characterized by containing rice flour, cornflower, and Himalayan rock salt.

2. In the powdered seasoning composition for cooking egg substitutes according to claim 1, Furthermore, a powdered seasoning composition for cooking egg substitutes, characterized by containing pumpkin powder and turmeric.

3. In the powdered seasoning composition for cooking egg substitutes according to claim 2, Furthermore, a powdered seasoning composition for preparing egg substitutes, characterized by containing potato starch and brown sugar.

4. In the powdered seasoning composition for cooking egg substitutes according to claim 3, Furthermore, a powdered seasoning composition for preparing egg substitutes, characterized by containing psyllium husk.

5. In the powdered seasoning composition for cooking egg substitutes according to claim 4, A powdered seasoning composition for preparing egg substitutes, characterized in that the egg substitute is an omelet.

6. In the powdered seasoning composition for cooking egg substitutes according to claim 1, A powdered seasoning composition for preparing egg substitutes, characterized in that it contains 10-25% by weight of the above-mentioned rice flour, 20-45% by weight of the above-mentioned cornflower, and 1.0% to 20% by weight of the above-mentioned Himalayan rock salt.

7. In the powdered seasoning composition for cooking egg substitutes according to claim 2, A powdered seasoning composition for preparing egg substitutes, characterized in that it contains 10 to 15% by weight of the above-mentioned pumpkin powder and 0.05 to 0.5% by weight of the above-mentioned turmeric.

8. In the powdered seasoning composition for cooking egg substitutes according to claim 3, A powdered seasoning composition for preparing egg substitutes, characterized by containing 2.0 to 5.0% by weight of potato starch and 20 to 45% by weight of millet sugar.

9. In the powdered seasoning composition for cooking egg substitutes according to claim 4, A powdered seasoning composition for preparing egg substitutes, characterized by containing 2 to 7% by weight of the above-mentioned psyllium husk.

10. A substitute egg characterized by comprising fresh yuba and / or soy milk, and the powdered seasoning composition for preparing substitute eggs according to any one of claims 1 to 8.

11. In the egg substitute according to claim 10, Furthermore, an egg substitute characterized by being composed of vinegar and oil.

12. In the egg substitute according to claim 11, An egg substitute characterized by being an omelet.

13. A process for producing yuba liquid by adding vinegar and the powdered seasoning composition for cooking egg substitutes according to claim 4 or claim 9 to fresh yuba and soy milk, The above yuba liquid is heated, solidified, and molded to make a substitute egg, and the heating, solidification, and molding process is as follows: A method for producing an omelet as an egg substitute, characterized by comprising the following features.

14. In the method for producing an omelet using an egg substitute as described in claim 13, The above yuba liquid manufacturing process is characterized by comprising: a raw yuba / soy milk separation step of filtering raw yuba to separate it into raw yuba and soy milk; a soy milk emulsification step of adding vinegar to the separated soy milk and stirring to emulsify it; a powder seasoning composition for egg substitute cooking step of adding the powder seasoning composition for egg substitute cooking described in claim 4 or claim 9 to the emulsified soy milk and stirring; and a raw yuba mixing step of adding the separated raw yuba to the soy milk to which the powder seasoning composition for egg substitute cooking has been added and stirring.

15. In the method for producing an omelet using an egg substitute as described in claim 14, Prepare a separate batch of soy milk by adding vinegar to emulsify it, and then add it to the soy milk mixture. A method for producing an omelet as an egg substitute, characterized in that, in the above heating, solidification, and molding process, the raw yuba solidified by heating is gathered to the center and the above-mentioned additional soy milk and oil are added around it in a soy milk addition process which is performed multiple times.

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