Composition

Abstract

A composition containing a polysaccharide thickener and a starch and having a function as a substitute for egg albumen, wherein the polysaccharide thickener comprises one or more members selected from the group consisting of methylcellulose, mannan and curdlan and the starch comprises one or two members selected from the group consisting of phosphate cross-linked starch and pea starch.

Description

composition

[0001] The present invention relates to a composition, a food product, a method for producing a food product, and a method for imparting at least one of adhesiveness, elasticity, and a function of reducing dripping to a food product.

[0002] Conventionally, egg white has been widely used in various processed foods such as processed meat foods, processed meat-like foods, processed seafood foods, bakery foods, chilled desserts, noodles, etc., for the purpose of improving the texture, quality, etc. of foods. In particular, egg white is commonly used in processed meat foods, processed meat-like foods, and processed seafood foods for the purpose of improving the elasticity and texture of the foods, binding ingredients together, etc. However, issues such as eggs being an allergen, rising prices of egg whites, and unstable supplies have arisen.

[0003] Furthermore, in recent years, due to growing interest in health and environmental issues, vegan diets, which do not consume animal products, have begun to become popular. Vegan diets mainly use protein ingredients whose main component is soybeans, and binding the protein ingredients together is important in product design. However, because egg whites are an animal-derived ingredient, they cannot be used to produce vegan diets. Therefore, various egg white substitutes have been investigated.

[0004] For example, Patent Document 1 discloses that when swelling-inhibited starch and wheat protein are added to noodles, the noodles can be imparted with an egg white-like texture and can be used as an egg white substitute. Patent Document 2 discloses that a coagulated egg white-like composition containing a heat-coagulable protein and starch can be used as a coagulated egg white substitute having a texture similar to that of the egg white of a boiled egg.

[0005] JP 2016-67336 A JP 2004-147536 A

[0006] However, there is room for improvement in the egg white substitutes reported so far in terms of imparting more preferable egg white replacement functions. For example, there have been no sufficient reports on imparting egg white-like binding properties or elasticity to foods such as processed meat foods, processed meat-like foods, and processed seafood foods, and further technological development is required.

[0007] Therefore, the present invention provides an egg white substitute.

[0008] As a result of extensive research, the present inventors have found that a composition containing a thickening polysaccharide and one or two starches selected from the group consisting of phosphate cross-linked starch and pea starch can be used to produce a composition having egg white replacement properties, and that, for example, it can impart good egg white-like binding properties and elasticity to foods and can also impart, for example, the ability to reduce food falling into the pot, thereby completing the present invention.

[0009] That is, according to the present invention, the following compositions, foods, methods for producing foods, and methods for imparting at least one of adhesiveness, elasticity, and the ability to reduce falling-into-the-pot defects to foods are provided. [1] A composition containing a thickening polysaccharide and starch and having an egg white replacement function, wherein the thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate-crosslinked starch and pea starch. [2] The composition according to [1], which is a composition for imparting at least one of adhesiveness and elasticity to foods. [3] The composition according to [1], which is a composition for imparting a function to reduce falling-in-the-pot defects to foods. [4] The composition according to any one of [1] to [3], wherein the starch includes the phosphate-crosslinked starch and the pea starch. [5] The composition according to any one of [1] to [4], wherein the content of the starch relative to the thickening polysaccharide is 10 to 200 in terms of a mass ratio. [6] The composition according to any one of [1] to [5], wherein the starch comprises the phosphate cross-linked starch, and the content of the phosphate cross-linked starch relative to the thickening polysaccharide is 2 to 150 in terms of a mass ratio. [7] The composition according to any one of [1] to [6], wherein the starch comprises the pea starch, and the content of the pea starch relative to the thickening polysaccharide is 2 to 150 in terms of a mass ratio. [8] A food product comprising the composition according to any one of [1] to [7]. [9] The food product according to [8], wherein the food product is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods, and bakery foods.

[10] A method for producing a food product, comprising the steps of: dissolving or dispersing a thickening polysaccharide and a starch in water to obtain an aqueous solution or dispersion; and preparing a material containing the aqueous solution or dispersion to obtain a food product, wherein the thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate-crosslinked starch and pea starch.

[11] The method for producing a food product according to

[10] , wherein the starch includes the phosphate-crosslinked starch and the pea starch.

[12] The method for producing a food according to

[10] or

[11] , wherein the food is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods, and bakery foods.

[13] A method for imparting at least one of adhesiveness, elasticity, and a function of reducing falling-down-into-the-pot properties to a food, comprising blending the composition according to any one of [1] to [7].

[14] The method according to

[13] , wherein the composition is dissolved or dispersed in water and then blended.

[15] The method according to

[13] or

[14] , wherein the food is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods, and bakery foods.

[0010] According to the present invention, an egg white replacer can be provided.

[0011] Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, the "to" symbol in a numerical range indicates a range from above to below, and both ends of the range are included. In this embodiment, the composition may contain each component alone or in combination of two or more types.

[0012] (Composition) In this embodiment, the composition is a composition containing a thickening polysaccharide and starch. The thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate cross-linked starch and pea starch. The composition in this embodiment has an egg white replacement function. For example, the composition is a composition for imparting at least one of binding property and elasticity to food. Furthermore, the composition is, for example, a composition for imparting a function to reduce food dropping into the pot.

[0013] (Thickening Polysaccharide) The thickening polysaccharide in this embodiment is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and is preferably methylcellulose.

[0014] (Methylcellulose) Methylcellulose is a cellulose in which some of the hydrogen atoms of the hydroxyl groups have been substituted with methoxy groups. There are no limitations on the degree of substitution of hydrogen atoms of the hydroxyl groups of the methylcellulose (the proportion of hydrogen atoms of the hydroxyl groups of cellulose substituted with methoxy groups), and any substitution may be selected. The methoxy group content in methylcellulose can be, for example, about 15 to 45%.

[0015] (Mannan) Mannan is a polysaccharide whose main constituent is mannose. Examples include glucomannan composed of glucose and mannose, galactomannan composed of galactose and mannose, and mannans derived from plants such as Tsukuneimo mannan and Yamaimo mannan. The mannan is preferably Amorphophallus konjac glucomannan.

[0016] (Curdlan) Curdlan is a heat-coagulable polysaccharide mainly composed of β-1,3-glucosidic bonds. Curdlan is a heat-coagulable β-1,3-glucan produced by microorganisms belonging to the genus Alcaligenes or Agrobacterium, or by microorganisms such as Euglena.

[0017] From the viewpoint of imparting at least one of adhesiveness, elasticity, and the function of reducing food dropping into the pot to the food, the content of the thickening polysaccharide in the composition is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, even more preferably 1% by mass or more, still more preferably 1.2% by mass or more, and even more preferably 1.4% by mass or more, based on the total mass of the composition. From the same viewpoint, the content of the thickening polysaccharide in the composition is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3.5% by mass or less, still more preferably 3% by mass or less, and even more preferably 2.5% by mass or less, based on the total mass of the composition.

[0018] (Starch) The starch in this embodiment is one or two types selected from the group consisting of phosphate cross-linked starch and pea starch. Preferably, the starch contains two types of starch: phosphate cross-linked starch and pea starch.

[0019] From the viewpoint of imparting at least one of adhesiveness, elasticity, and the function of reducing droppings to the pot to the food, the content of starch in the composition is preferably 10% by mass or more, more preferably 30% by mass or more, even more preferably 50% by mass or more, still more preferably 80% by mass or more, even more preferably 90% by mass or more, and may, for example, be even more preferably 95% by mass or more. From the same viewpoint, the content of starch is preferably 99.5% by mass or less, more preferably 99.2% by mass or less, even more preferably 99% by mass or less, still more preferably 98.8% by mass or less, and even more preferably 98.5% by mass or less, based on the total composition.

[0020] From the viewpoint of imparting at least one of binding property, elasticity, and the function of reducing droppings into the pot to a food product, the content of starch in the composition, expressed as a mass ratio to the thickening polysaccharide, is preferably 10 or more, more preferably 30 or more, even more preferably 40 or more, still more preferably 50 or more, and even more preferably 60 or more. From the same viewpoint, the content of starch in the composition, expressed as a mass ratio to the thickening polysaccharide, is preferably 200 or less, more preferably 150 or less, even more preferably 120 or less, still more preferably 100 or less, and even more preferably 85 or less.

[0021] (Phosphate-crosslinked starch) Phosphate-crosslinked starch can be obtained by subjecting raw starch to a phosphate crosslinking treatment. The raw starch is not limited, and examples thereof include corn starch such as corn starch, waxy corn starch, and high-amylose corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, and soy starch. These starches can be used alone or in combination of two or more. The raw starch is preferably one or more selected from tapioca starch, wheat starch, corn starch, and potato starch, and more preferably one or two selected from tapioca starch and wheat starch.

[0022] Phosphate cross-linking can be carried out by a conventional method. Commercially available phosphate cross-linked starch can also be used. Furthermore, the phosphate cross-linked starch may have been subjected to other chemical treatments, physical treatments, enzymatic treatments, etc. in addition to the phosphate cross-linking treatment. Examples of such chemical treatments include acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, etc., and examples of physical treatments include oil and fat processing, heat treatment, gelatinization treatment, moist heat treatment, ball mill treatment, and fine pulverization treatment. One type of such treatment may be carried out alone, or two or more types of treatments may be carried out in combination.

[0023] From the viewpoint of imparting at least one of adhesiveness, elasticity, and the function of reducing droppings into the pot to a food product, the content of the phosphate cross-linked starch in the composition, expressed in mass ratio to the thickening polysaccharide, is preferably 2 or more, more preferably 5 or more, even more preferably 10 or more, still more preferably 15 or more, and even more preferably 20 or more. From the same viewpoint, the content of the phosphate cross-linked starch in the composition, expressed in mass ratio to the thickening polysaccharide, is preferably 150 or less, more preferably 100 or less, even more preferably 80 or less, still more preferably 65 or less, and even more preferably 50 or less.

[0024] (Pea starch) Pea starch refers to the starch contained in approximately 50% of pea seeds. Pea (Pisum sativum L.) is a one- to two-year-old plant of the legume family that is widely used as food, regardless of species. Starch is a natural polymer formed by the polymerization of α-glucose molecules through glycosidic bonds, and is composed of amylose, which has a linear molecular structure, and amylopectin, which has a branched structure. The amylose content (mass ratio) of the total amount of pea starch is approximately 20% to 40%.

[0025] The method for producing pea starch is not limited as long as it is produced using peas as a raw material in a conventional manner, but it is generally obtained by washing and drying the fully ripe pea seeds used as the raw material, removing the outer shells, and then removing proteins, salts, dietary fiber, etc., mainly using water. The pea starch used in this embodiment is preferably one that has been further dried and made into a powder. Furthermore, the pea starch may be unprocessed (raw starch), or may be processed starch that has been processed by a known method such as chemically, physically, or enzymatically. The pea starch is preferably one or two types selected from unprocessed pea starch and oil- or fat-processed pea starch.

[0026] From the viewpoint of imparting at least one of binding property, elasticity, and the function of reducing droppings into the pot to the food, the content of pea starch in the composition, expressed in mass ratio to the thickening polysaccharide, is preferably 2 or more, more preferably 10 or more, even more preferably 20 or more, still more preferably 30 or more, and even more preferably 40 or more. From the same viewpoint, the content of pea starch in the composition, expressed in mass ratio to the thickening polysaccharide, is preferably 150 or less, more preferably 120 or less, even more preferably 100 or less, still more preferably 80 or less, and even more preferably 70 or less.

[0027] From the viewpoint of imparting at least one of binding property, elasticity, and the function of reducing droppings into the pot to a food product, the content of pea starch in the composition, expressed in mass ratio to the phosphate cross-linked starch, is preferably 0.1 or more, more preferably 0.5 or more, even more preferably 1 or more, still more preferably 1.5 or more, and even more preferably 2 or more. From the same viewpoint, the content of pea starch in the composition, expressed in mass ratio to the phosphate cross-linked starch, is preferably 20 or less, more preferably 15 or less, even more preferably 10 or less, still more preferably 8 or less, and even more preferably 6 or less.

[0028] The composition of this embodiment has an egg white replacement function and can therefore be suitably used as an egg white substitute. For example, this embodiment can provide an egg white replacer that can impart good binding properties and elasticity similar to those of egg white to foods. Furthermore, this embodiment can provide a composition that can impart egg white-like functionality to foods, for example, to reduce food dropping into the pot.

[0029] (Food) The composition obtained in this embodiment can be used in food as appropriate. Specific examples of food include processed meat foods, processed meat-like foods, processed seafood foods, bakery foods, chilled desserts, noodles, and processed egg-like foods. Preferred examples of food include processed meat-like foods, processed meat foods, and processed seafood foods. Other preferred examples of food include bakery foods.

[0030] (Meat-processed foods, meat-like processed foods) The composition obtained in this embodiment is suitable for use in, for example, meat-processed foods, or meat-like processed foods obtained by substituting plant protein for the meat in meat-processed foods. Specific examples of meat-processed foods or meat-like processed foods include nuggets such as chicken nuggets; meat paste products such as hamburger steaks, meatballs, sausages, shumai, and gyoza; and meat-filled foods such as meat buns and Chinese steamed buns. The meat-processed foods or meat-like processed foods are preferably selected from the group consisting of hamburger steaks, sausages, and nuggets.

[0031] Specific examples of meat in processed meat foods include at least one selected from the group consisting of mammalian meat such as beef, pork, sheep, and goat; and avian meat such as poultry such as chicken, duck, turkey, goose, and wild goat. At least one selected from the group consisting of chicken, pork, and beef is preferred. Furthermore, the meat is preferably in the form of mince, such as ground meat or surimi, or in the form of a paste.

[0032] (Processed seafood foods) The composition obtained in this embodiment is suitable for use in processed seafood foods. Specific examples of processed seafood foods include fish paste products such as fish cakes, kamaboko, fish sausages, and hanpen; grilled fish, shrimp cutlets, fried shrimp, and fried fish. The processed seafood foods are preferably selected from the group consisting of fish paste products such as kamaboko, fish cakes, hanpen, and fish sausages.

[0033] Specific examples of marine products that can be used in processed seafood foods include fish such as tuna, mackerel, Alaska pollock, hairtail, lizardfish, sardines, Pacific saury, mackerel, eel, salmon, horse mackerel, conger eel, monkfish, bonito, Spanish mackerel, herring, yellowtail, cod, sea bream, rockfish, southern cod, grey sablefish, golden spotted bream, golden eye snapper, threadfin bream, Atka mackerel, blue shark, brown reef shark, shortfin mako shark, scorpionfish, goldfinch, butterbur, white croaker, lizardfish, blue marlin, Japanese black marlin, and Japanese gizzard shad; shellfish such as scallops; and cephalopods such as squid and octopus. The marine products are preferably in the form of mince, such as ground meat or surimi, or in a paste form.

[0034] (Bakery Foods) Specific examples of bakery foods include baked goods such as financiers, cake donuts, yeast donuts, scones, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, pancakes, bouchées, waffles, madeleines, pies, and cookies; bread, pizza, Chinese buns, naan, Danish pastries, etc. The bakery food is preferably a baked confectionery, and more preferably a financier.

[0035] The food may contain seasonings, spices, flavorings, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., as well as ingredients from vegetables such as onions, carrots, bell peppers, and cabbage.

[0036] From the viewpoint of imparting at least one of adhesiveness, elasticity, and the function of reducing falling-down in the pot to the food, the content of the composition in the food is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, still more preferably 2% by mass or more, and even more preferably 3% by mass or more, based on the total mass of the food. From the same viewpoint, the content of the composition in the food is preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, still more preferably 15% by mass or less, and even more preferably 10% by mass or less, based on the total mass of the food.

[0037] (Method for Producing Food) The method for producing food includes, for example, a step of dissolving or dispersing a thickening polysaccharide and starch in water to obtain an aqueous solution or dispersion, and a step of preparing a material containing the aqueous solution or dispersion to obtain a food. The thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate cross-linked starch and pea starch.

[0038] In the step of dissolving or dispersing a thickening polysaccharide and a starch in water to obtain an aqueous solution or dispersion, the water content in the aqueous solution or dispersion, expressed as a mass ratio to the total mass of the thickening polysaccharide and the starch, is preferably 0.1 or more, more preferably 0.5 or more, even more preferably 1 or more, still more preferably 2 or more, and even more preferably 2.5 or more. In addition, the water content in the aqueous solution or dispersion, expressed as a mass ratio to the total mass of the thickening polysaccharide and the starch, is preferably 15 or less, more preferably 10 or less, even more preferably 8 or less, still more preferably 5 or less, and even more preferably 4 or less.

[0039] The content of the aqueous solution or dispersion in which the thickening polysaccharide and starch are dissolved or dispersed in water in the food is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, based on the total mass of the food. Also, the content of the aqueous solution or dispersion in which the thickening polysaccharide and starch are dissolved or dispersed in water in the food is preferably 70% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, even more preferably 30% by mass or less, and even more preferably 25% by mass or less, based on the total mass of the food.

[0040] The step of obtaining the food preferably includes cooking from the viewpoint of sterilizing the food and improving its shelf life. Specific examples of cooking include cooking in an oven or the like; microwave cooking; cooking in a steam convection oven or the like; cooking in a lightly oiled frying pan or on an iron plate; and frying in edible oil at about 100 to 200°C. From the same viewpoint, cooking in an oven or the like or cooking in a frying pan or on an iron plate is preferred.

[0041] (Method for imparting at least one of adhesiveness, elasticity, and drop-in-the-pot reduction to food) This embodiment provides a method for imparting at least one of adhesiveness, elasticity, and drop-in-the-pot reduction to food using the above-described composition. Specifically, this method includes blending the above-described composition, preferably by dissolving or dispersing the composition in water and then blending it. By using the above-described composition, for example, it is possible to impart egg white-like adhesiveness and elasticity to food. Furthermore, it is also possible to impart good hardness to food. Note that in this embodiment, adhesiveness refers to the property of binding ingredients together, maintaining the shape of food, and improving texture, while elasticity refers to the property of generating a force that tends to repel pressure when pressure is applied to food. Furthermore, by using the above-described composition, it is possible to impart egg white-like drop-in-the-pot reduction to food. Here, the drop-in-the-pot reduction function refers to the function of reducing the shrinkage and depression of dough that expands during baking of bakery food.

[0042] The present invention includes the following aspects: 1. A composition for imparting at least one of binding property and elasticity to food, characterized by containing a thickening polysaccharide and starch, wherein the thickening polysaccharide is one or more types selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two types selected from the group consisting of phosphate-crosslinked starch and pea starch. 2. The composition according to 1., wherein the starch comprises two types, phosphate-crosslinked starch and pea starch. 3. The composition according to 1. or 2., wherein the content of the starch relative to the thickening polysaccharide is from 10 to 200 in mass ratio. 4. The composition according to 1. to 3., wherein the content of the phosphate-crosslinked starch relative to the thickening polysaccharide is from 2 to 150 in mass ratio. 5. The composition according to 1. to 4., wherein the content of the pea starch relative to the thickening polysaccharide is from 2 to 150 in mass ratio. 6. A food product comprising the composition according to any one of 1. to 5. 7. The food product according to 6., wherein the food product is one or more selected from the group consisting of meat-like processed foods, processed meat foods, and processed marine foods. 8. A method for producing a food product, comprising the steps of dissolving a thickening polysaccharide and starch in water to obtain an aqueous solution, and preparing a material containing the aqueous solution to obtain a food product, wherein the thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate-crosslinked starch and pea starch. 9. A method for producing the food product according to 8., wherein the starch comprises two types, phosphate-crosslinked starch and pea starch. 10. A method for producing the food product according to 8. or 9., wherein the food product is one or more selected from the group consisting of meat-like processed foods, processed meat foods, and processed marine foods. 11. 1. to 5. 12. A method for imparting at least one of binding property and elasticity to a food, characterized by using the composition according to any one of 1. to 11. 13. A method according to 11. or 12., characterized in that the composition is used after dissolving in water 14. The method according to 11. or 12., wherein the food is one or more types selected from the group consisting of meat-like processed foods, processed meat foods, and processed seafood foods.

[0043] The present invention will be explained in more detail below by showing examples, but the gist of the present invention is not limited to these examples.

[0044] The main raw materials used were as follows. 1. Raw materials for producing the composition (thickening polysaccharides) Methylcellulose: Heat Gel Ultra, manufactured by Unitec Foods Co., Ltd. (25-33% methoxy groups, dissolution temperature 10°C or lower) Mannan (glucomannan): Ultramannan, manufactured by Ina Food Industry Co., Ltd. Curdlan: Curdlan CD-ES, manufactured by Organo Food Tech Co., Ltd. Hydroxypropyl methylcellulose A: Heat Sol Soft L, manufactured by Unitec Foods Co., Ltd. Hydroxypropyl methylcellulose B: Heat Sol Soft, manufactured by Unitec Foods Co., Ltd. Hydroxypropyl methylcellulose C: Heat Sol Soft MH, manufactured by Unitec Foods Co., Ltd. (Phosphate cross-linked starch) Phosphate cross-linked tapioca starch A: Actbody TP-1, manufactured by J-Oil Mills Co., Ltd. Phosphate cross-linked tapioca starch B: Actbody TP-4W, manufactured by J-Oil Mills Co., Ltd. Acetylated phosphate cross-linked tapioca starch: Actbody ATP-27, manufactured by J-Oil Mills Co., Ltd.・Phosphate cross-linked wheat starch: Jelcol WP, manufactured by J-Oil Mills Co., Ltd. (Pea starch) ・Unmodified pea starch: PURIS Pea Starch PS85-B, manufactured by Puris ・Oil-processed pea starch: Unmodified pea starch (PURIS Pea Starch PS85-B, manufactured by Puris) was mixed with 0.2% safflower oil (safflower salad oil, manufactured by Summit Oil Mills Co., Ltd.), and then heated in a constant temperature bath (70°C) for 21 days (Other starches) ・Corn starch: Corn starch Y, manufactured by J-Oil Mills Co., Ltd. ・Pregelatinized corn starch: Alpha waxy starch Y, manufactured by J-Oil Mills Co., Ltd.

[0045] 2. Other Ingredients: Dried egg white powder: Dried egg white K type No. 10, manufactured by Kewpie Egg Co., Ltd. Granular soy protein material A: Fujinic Ace 400, manufactured by Fuji Oil Co., Ltd. Granular soy protein material B: Fujinic Ace 500, manufactured by Fuji Oil Co., Ltd. Granular soy protein material C: Vegetex SHF, manufactured by Fuji Oil Co., Ltd. Granular soy protein material D: Apex 950, manufactured by Fuji Oil Co., Ltd. Soy protein: Profam 974, manufactured by ADM Japan Co., Ltd. Umami seasoning: Ajinomoto, manufactured by Ajinomoto Co., Ltd. Beet powder: Beet powder, manufactured by Maruha Bussan Co., Ltd. Caramel color: Caramel, manufactured by Benisei Co., Ltd. Sauteed onion: Sauteed onion, manufactured by Kobe Bussan Co., Ltd. Solid fat: Euromelt 20B, manufactured by J-Oil Mills Co., Ltd.・ Cylindrical fats and oils: those produced by the same production method as the fat and oil composition 13 described in WO 2020 / 004058 A. Breadcrumbs: soft breadcrumbs, manufactured by Nissin Foods Inc. Alaska pollack surimi: surimi grade KA Potato starch: Jelcol BP-200, manufactured by J-Oil Mills Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Dashi stock base: Dashi stock base, manufactured by Yamaki Co., Ltd. Margarine: Violife biobutter, manufactured by J-Oil Mills Co., Ltd. Powdered sugar: powdered sugar, manufactured by Uehara Co., Ltd. Liquid sugar: Nitto High Sweet, manufactured by Dai-Nippon Meiji Sugar Co., Ltd. Soft flour: Heart, manufactured by Nippon Co., Ltd. Strong flour: Eagle, manufactured by Nippon Co., Ltd. Almond powder: almond powder, manufactured by Iwase Esta Group Holdings Co., Ltd. Baking powder: F-Up, manufactured by Aikoku Co., Ltd. Vanilla oil: Vanilla Flavor No. 54305, manufactured by Golden Kelly Patent Fragrance Co., Ltd.

[0046] Example 1 Compositions of Control Examples 1-1 to 1-4, Comparative Examples 1-5 to 1-7, and Examples 1-1 and 1-2, and evaluation samples using these compositions, with the formulations shown in Table 1, were prepared by the following methods. 1. The ingredients other than water were mixed to obtain a composition. 2. Water was added to the composition obtained in step 1 above, and the mixture was mixed and stirred using a TK Homomixer (TK Homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.). 3. After degassing, 120 g of the mixture was packed into film casings. 4. The composition in step 3 above was heated in a hot water bath at 90°C for 80 minutes, and then water-cooled for 60 minutes. 5. The composition in step 4 above was left to stand overnight at room temperature at 20°C, with the casing intact. 6. The film casing was removed and cut to a width of 20 mm, and five evaluation samples were prepared for each Control Example, Comparative Example, and Example.

[0047] The evaluation samples were evaluated for their adhesiveness, hardness, and elasticity. A texture analyzer (TA-XT Plus, Stable Micro Systems) was used to measure the breaking strength and breaking strain rate of each sample. A needle-type plunger was used, and measurements were performed at a penetration speed of 1 mm / sec. For each Control Example, Comparative Example, and Example, the average value of five samples was used as the evaluation value, and evaluation was performed according to the following criteria. The evaluation results are also shown in Table 1. (Breaking Strength (g)) Breaking strength was considered an index of adhesiveness and hardness. A value equivalent to 80% of the measurement result for Control Example 1-1, which contains 12.5% ​​dried egg white powder, was considered to be sufficient functionality when added to foods. Therefore, samples with a breaking strength of 372 g or more, which is equivalent to 80%, were determined to have adhesiveness and hardness equivalent to or greater than that of dried egg white powder, and were therefore deemed to pass. (Fracture strain rate (%)) The fracture strain rate was considered to be an index of elasticity, and a value equivalent to 80% of the measurement result of 12.5% ​​of the dried egg white powder of Control Example 1-1 would be sufficient to function when added to food. Therefore, a fracture strain rate of 47.3% or more, which is equivalent to 80%, was determined to have elasticity at least as good as that of dried egg white powder and was therefore deemed to pass.

[0048]

[0049] As a result, as shown in Table 1, in Example 1-1, which used a thickening polysaccharide and phosphate cross-linked starch, and in Example 1-2, which used a thickening polysaccharide and pea starch, compositions having good binding properties, hardness, and elasticity comparable to or better than Control Example 1-1, which used dried egg white powder, were obtained. On the other hand, in Comparative Examples 1-5 to 1-7, which did not contain a thickening polysaccharide, compositions having good binding properties, hardness, and elasticity could not be obtained.

[0050] Example 2 Compositions and evaluation samples of Examples 2-1 to 2-8 were prepared in the same manner as in Example 1 using the formulations shown in Tables 2 and 3.

[0051] The adhesiveness, hardness, and elasticity of the evaluation samples were evaluated according to the same criteria as in Example 1. The evaluation results are shown in Tables 2 and 3.

[0052]

[0053]

[0054] As a result, as shown in Tables 2 and 3, all Examples had good binding properties, hardness, and elasticity. Among them, in Table 2, with regard to the phosphate cross-linked starch, Examples 2-2 and 2-5, which used phosphate cross-linked tapioca starch B, and Example 2-4, which used phosphate cross-linked wheat starch, were even better. Furthermore, in Table 3, with regard to the thickening polysaccharide, Examples 2-6, which used methylcellulose, and Example 2-7, which used mannan were even better.

[0055] Example 3 Compositions and evaluation samples of Examples 3-1 to 3-5 were prepared in the same manner as in Example 1 using the formulations shown in Tables 4 and 5.

[0056] The binding property, hardness, and elasticity of the evaluation samples were evaluated according to the same criteria as in Example 1. The evaluation results are shown in Tables 4 and 5. Example 1-1 is listed again in Table 4, and Examples 2-2 and 2-6 are listed again in Table 5.

[0057]

[0058]

[0059] As a result, as shown in Tables 4 and 5, all of the examples had good binding properties, hardness, and elasticity.

[0060] Example 4 Compositions and evaluation samples of Examples 4-1 to 4-4 were prepared in the same manner as in Example 1 using the formulations shown in Table 6.

[0061] The binding property, hardness, and elasticity of the evaluation sample were evaluated according to the same criteria as in Example 1. The evaluation results are also shown in Table 6. Table 6 lists Examples 1-2 again.

[0062]

[0063] As a result, as shown in Table 6, all Examples had good binding properties, hardness, and elasticity. Among them, Examples 4-3 and 4-4 had even better content ratios of phosphate cross-linked starch and pea starch.

[0064] Example 5 Assuming that the compositions would be used in meat-like processed foods, compositions of Control Example 5-1, Comparative Example 5-2, and Examples 5-1 to 5-5 were prepared with the formulations shown in Table 7, and meat-like processed food-like evaluation samples (hereinafter simply referred to as "evaluation samples") using these compositions were prepared by the following methods. (Control Example 5-1, Comparative Example 5-2, Examples 5-1 to 5-3, 5-5) 1. The granular soy protein material was reconstituted with water in an amount three times its mass. The amount of granular soy protein material A in Table 7 is the amount of the reconstituted product. 2. Water and the ingredients other than the granular soy protein material were mixed to obtain the composition of each example. 3. The composition obtained in step 2 above was added to water, and the mixture was mixed using a hand mixer. 4. The composition in step 3 above was added to the reconstituted granular soy protein material in step 1 above, and mixed. 5. 120 g of the composition in step 4 above was filled into a film casing. 6. The above 5. was heated in a hot water bath at 90°C for 60 minutes, and then allowed to cool. 7. After allowing to cool, the film casing was removed and the material was cut into 20 mm widths to prepare evaluation samples. (Example 5-4) An evaluation sample was prepared in the same manner as above, except that the above 3. step was not performed and water and the composition were added directly to the reconstituted granular soy protein material.

[0065] The prepared evaluation samples were evaluated for binding strength, hardness, and elasticity. Three expert panelists evaluated the samples on a 5-point scale using the following criteria, with the average score being the rating, and a score of 3 or higher being considered a pass. The evaluation results are also shown in Table 7. Note that Example 5-5 was evaluated for binding strength only. (Binding Strength) 5 points: Considerable binding strength 4 points: Strong binding strength 3 points: Slight binding strength 2 points: Almost no binding strength and crumbles 1 point: Not bound (Hardness) 5 points: Very strong firmness 4 points: Strong firmness 3 points: Slightly strong firmness 2 points: Almost no firmness 1 point: No firmness (Elasticity) 5 points: Very strong firmness 4 points: Strong firmness 3 points: Slightly strong firmness 2 points: Almost no elasticity 1 point: No elasticity

[0066]

[0067] As a result, as shown in Table 7, Examples 5-1, 5-2, and 5-3 exhibited good binding properties, hardness, and elasticity. Example 5-5 also exhibited good binding properties. On the other hand, Comparative Example 5-2, which used pregelatinized corn starch, exhibited poor binding properties, hardness, and elasticity. Furthermore, Example 5-2, in which the composition (starch and thickening polysaccharides) was dissolved in water and then added to the granular soy protein material, exhibited good binding properties and elasticity compared to Example 5-4, in which the composition (starch and thickening polysaccharides) was added in powder form to the granular soy protein material. Example 5-4 also exhibited good elasticity and hardness, among the egg white replacement functions.

[0068] Example 6 Soybean hamburgers in Control Example 6-1, Comparative Example 6-2, and Example 6 were produced using the formulations shown in Table 8 by the following procedure. 1. In the example, water was added to a flour mix containing methyl cellulose, phosphate cross-linked starch, and pea starch, and the mixture was stirred with a hand mixer for approximately 2 minutes to prepare an aqueous solution. 2. Each ingredient was weighed out, and in the example, the aqueous solution prepared in 1 above was added and mixed. 3. 50 g of the above 2 was weighed out, and soybean hamburgers were formed using a ring mold. 4. The above 3 was baked in a steam convection oven (CombiMasterPlusXS, manufactured by RATIONAL) at 200°C for 8 minutes.

[0069] The moldability and adhesiveness of the soybean hamburger steaks produced were evaluated. For adhesiveness, a panel of three experts evaluated the moldability after mixing the ingredients using the same criteria as in Example 5, and the average score was used as the rating. For moldability, a panel of three experts evaluated the moldability after mixing the ingredients using the following criteria on a 5-point scale, and the average score was used as the rating. For each evaluation item, a score of 3 or more was considered to be acceptable. The evaluation results are also shown in Table 8. (Moldability) 5 points: Very good moldability 4 points: Good moldability 3 points: Fairly good moldability 2 points: Fairly poor moldability 1 point: Poor moldability

[0070]

[0071] As a result, as shown in Table 8, in Example 6, soybean hamburger steaks having better formability and binding properties than those in Control Example 6-1 in which egg white was used were obtained.

[0072] Example 7 Hamburg steaks of Control Example 7-1, Comparative Examples 7-2 and 7-3, and Examples 7-1 and 7-2 were produced using the formulations shown in Table 9 by the following procedure. 1. In the example, water was added to a flour mix containing methylcellulose, phosphate cross-linked starch, and pea starch, and the mixture was stirred with a hand mixer for approximately 2 minutes to prepare an aqueous solution. 2. Salt was added to ground beef and pork, and the mixture was mixed. 3. Onion, granular soy protein, and the aqueous solution (Example) of 1 above were mixed, and the mixture was added to 2 above, followed by mixing. 4. The remaining ingredients, such as breadcrumbs and seasonings, were added to 3 above, and the mixture was mixed. 5. 60 g of 4 above was weighed out, and hamburg steaks were formed using a ring mold. 6. 5 above was frozen and stored in a -20°C freezer for 16 hours. 7. 6 above was placed in a frying pan while still frozen, and cooked on both sides for 1 minute each. 8. Baked in a steam convection oven at 200°C for 7 minutes.

[0073] The produced hamburger steaks were evaluated for their adhesiveness and baking yield. Six expert panelists evaluated the adhesiveness using the same criteria as in Example 5, and the average score was used as the rating. A score of 3.5 or higher was considered a pass. The baking yield was evaluated using the following method. The evaluation results are also shown in Table 9. (Baking Yield) The mass of the hamburger steak before baking and the mass of the hamburger steak after baking were measured to determine the baking yield (%). Specifically, the baking yield was calculated using the following formula: Baking yield (%) = (mass after baking (g) / mass before baking (g)) x 100

[0074]

[0075] As a result, as shown in Table 9, in Examples 7-1 and 7-2, hamburgers having binding properties equal to or greater than those of Control Example 7-1 using egg white were obtained. In addition, among the examples shown in Table 9, Examples 7-1 and 7-2 had the best baking yield.

[0076] Example 8 Using the formulations shown in Table 10, kamaboko of Control Example 8-1, Comparative Example 8-2, and Example 8 were produced by the following procedure. 1. Frozen pollack surimi was cut and finely pulverized in a food processor (food processor, manufactured by Cuisinart). 2. Salt was added to the above 1 and mixed. 3. 1 / 3 of the amount of ice was added to the above 2 and mixed. 4. The ingredients other than salt and 1 / 3 of the amount of ice were added to the above 3 and mixed. 5. 1 / 3 of the amount of ice was added to the above 4 and mixed. 6. The above 5 was placed in a plastic bag with a zipper and degassed using a vacuum packaging machine (hot temp, manufactured by Nichiwa Electric Co., Ltd.). 7. The above 6 was packed into a vinyl casing and allowed to sit at 30°C for 90 minutes. 8. The above 7 was heated in a hot water bath at 85°C for 20 minutes. 9. The above 8. was poured into ice water and cooled for 10 minutes.

[0077] The kamaboko were evaluated for hardness, elasticity, and crispness. Three expert panelists evaluated the kamaboko using the following criteria on a 5-point scale, and the average score was used as the rating. A score of 3 or more was considered a pass for each evaluation item. The cold-thawing water syneresis rate was also measured and evaluated using the following method. The evaluation results are also shown in Table 10.

[0078] (Hardness) 5 points: Harder than Control Example 8-1 4 points: Slightly harder than Control Example 8-1 3 points: Equivalent to Control Example 8-1 in hardness 2 points: Slightly softer than Control Example 8-1 1 point: Much softer than Control Example 8-1 (Elasticity, crispness) 5 points: More elastic and crisp than Control Example 8-1 4 points: Slightly more elastic and crisp than Control Example 8-1 3 points: Equivalent to Control Example 8-1 in elasticity and crispness 2 points: Slightly less elastic and slightly less crisp than Control Example 8-1 1 point: Less elastic and less crisp than Control Example 8-1

[0079] (Cold-thawing water syneresis rate) 1. The prepared kamaboko was cut into 15 mm thick pieces, and the weight of each piece was measured. 2. The kamaboko was placed in a plastic bag with a zipper and frozen in a -20°C freezer for 15 hours. 3. The kamaboko was transferred to a 6°C refrigerator and left for 7 hours to thaw. 4. The kamaboko was again frozen in a -20°C freezer for 15 hours. 5. The kamaboko was transferred to a 6°C refrigerator and left for 5 hours, after which the thawed kamaboko was removed from the bag and lightly wiped off the surface moisture with a paper towel. 6. The weight of each piece was measured. 7. The cold-thawing water syneresis rate (%) was calculated using the following formula: Cold-thawing water syneresis rate (%) = ((weight before freezing (g) - weight after thawing (g)) / weight before freezing (g)) × 100. Note that the smaller the cold-thawing water syneresis rate, the less water is synergized, and this is preferable.

[0080]

[0081] As a result, as shown in Table 10, kamaboko in Example 8 was obtained that had better hardness, elasticity, and crispness than Control Example 8-1, which used egg white. Furthermore, the cold-thawing water syneresis rate in Example 8 was also better than Control Example 8-1 and Comparative Example 8-2.

[0082] Example 9 Using the formulations shown in Table 11, financiers of Control Example 9-1, Comparative Examples 9-2 to 9-4, and Examples 9-1 to 9-3 were produced by the following procedure.

[0083] (Method for producing financiers) 1. In each example, of the ingredients listed in Table 11, methylcellulose, unmodified pea starch, and phosphate cross-linked tapioca starch B were mixed to obtain a composition. 2. Of the ingredients listed in Table 11, the ingredients other than the ingredients used in 1 above, margarine, liquid sugar, water, vanilla oil, and egg white were mixed with the composition obtained in 1 above (each example) and sieved. 3. Melted margarine was mixed into the mixture obtained in 2 above, and water, vanilla oil, liquid sugar, and egg white (Comparative Example 9-1) were added and mixed well. 4. The dough obtained in 3 above was filled into a mold and baked in an oven at 180°C for 20 minutes.

[0084] The financiers obtained in each example were evaluated for baked finish (dropping out of the oven) and powderiness. Eight expert panelists evaluated the results on a 5-point scale using the following criteria, and the average score was used as the rating. For each evaluation item, a score of 3 or more was considered a pass. The evaluation results are also shown in Table 11.

[0085] (After baking (dropping)) 5 points: No dropping 4 points: Almost no dropping 3 points: Some dropping but within acceptable range 2 points: Dropping 1 point: Extreme dropping

[0086] (Powderyness) 5 points: Not powdery at all 4 points: Almost no powdery feeling 3 points: Slightly powdery but within acceptable range 2 points: Powdery feeling 1 point: Very powdery feeling

[0087]

[0088] This application claims priority based on Japanese Patent Application No. 2021-029971, filed on February 26, 2021, the disclosure of which is incorporated herein in its entirety.

Claims

1. A composition containing a thickening polysaccharide and starch and having an egg white replacement function, wherein the thickening polysaccharide is one or more selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two selected from the group consisting of phosphate cross-linked starch and pea starch.

2. The composition according to claim 1, which is a composition for imparting at least one of adhesiveness or elasticity to a food product.

3. The composition according to claim 1, which is a composition for imparting a function of reducing dripping into food.

4. The composition according to any one of claims 1 to 3, wherein the starch comprises the phosphate cross-linked starch and the pea starch.

5. The composition according to any one of claims 1 to 4, wherein the content of the starch relative to the thickening polysaccharide is 10 or more and 200 or less in terms of mass ratio.

6. The composition according to any one of claims 1 to 5, wherein the starch comprises the phosphate cross-linked starch, and the content of the phosphate cross-linked starch relative to the thickening polysaccharide is, in mass ratio, 2 or more and 150 or less.

7. The composition according to any one of claims 1 to 6, wherein the starch comprises pea starch, and the content of the pea starch relative to the thickening polysaccharide is, in mass ratio, 2 or more and 150 or less.

8. A food product comprising the composition according to any one of claims 1 to 7.

9. The food according to claim 8, which is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods and bakery foods.

10. A method for producing a food product, comprising: a step of dissolving or dispersing a thickening polysaccharide and starch in water to obtain an aqueous solution or dispersion; and a step of preparing a material containing the aqueous solution or dispersion to obtain a food product, wherein the thickening polysaccharide is one or more types selected from the group consisting of methylcellulose, mannan, and curdlan, and the starch is one or two types selected from the group consisting of phosphate cross-linked starch and pea starch.

11. The method for producing a food product according to claim 10, wherein the starch comprises the phosphate cross-linked starch and the pea starch.

12. The method for producing a food product according to claim 10 or 11, wherein the food product is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods and bakery foods.

13. A method for imparting at least one of adhesiveness, elasticity, and reducing drop-in properties to a food product, comprising blending the composition according to any one of claims 1 to 7.

14. The method of claim 13, wherein the composition is dissolved or dispersed in water prior to formulation.

15. The method according to claim 13 or 14, wherein the food is one selected from the group consisting of meat-like processed foods, processed meat foods, processed seafood foods and bakery foods.