Fried egg-like food manufacturing method and fried egg-like food

Abstract

To provide a fried egg-like food product which is substantially free of egg yolk and egg white and has an appearance similar to that of a real fried egg, with a raised egg yolk part covered with egg white, and a method for producing the same. [Solution] A method for producing a fried egg-like food product that is substantially free of egg yolk and egg white, comprising: an egg yolk preparation step; a step of preparing a slurry for the egg white by dissolving a sparingly soluble calcium agent in a raw material liquid; a first egg white arrangement step of arranging a portion of the slurry for the egg white on a flat surface; a step of arranging the egg yolk on the slurry for the egg white; a second egg white arrangement step of arranging the remaining slurry for the egg white; and a gelation step of gelling the slurry for the egg white to form an egg yolk protruding from the surrounding egg white and a seamless egg white that encapsulates the egg yolk, and the viscosity of the prepared egg yolk at 25°C is 25,000 mPa·s or more.

Description

[Technical Field]

[0001] The present invention relates to a fried egg-like food product that has an egg yolk portion and an egg white portion but is substantially free of egg yolk and egg white, and a method for producing the same. [Background technology]

[0002] Fried eggs are usually made by steaming cracked raw eggs in a hot frying pan, and are widely enjoyed as a side dish or a topping for dishes. These fried eggs have a flat egg white with a raised yolk, and a thin film of egg white is formed on the surface of the yolk, making the egg white and yolk integrated.

[0003] On the other hand, a fried egg-like processed food that looks exactly like a real fried egg and a method for producing the same are known. For example, Patent Document 1 describes a method for producing a fried egg-like processed food, which includes the steps of: placing a first egg white liquid in a heated first mold having a first recess to obtain a first egg white; placing a second egg white liquid in a heated second mold having a second recess and a third recess to obtain a second egg white having at least a surface with fluidity; placing an egg yolk liquid having a high specific gravity in the third recess on the second egg white liquid to obtain a yolk; and binding the first egg white, second egg white, and yolk together.

[0004] In recent years, due to factors such as the growing preference for plant-based foods and fluctuations in the supply of chicken eggs, there has been an increasing demand for egg-free substitutes for egg dishes, and attempts have been made to produce fried egg substitutes. For example, Patent Document 2 describes an example of the production of a plant-based vegan fried egg-like food product in which egg yolk made spherical with alginate is added to a heated egg white sample and then heated. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-63091 [Patent Document 2] WO 2022 / 124988 (Example 9, Figure 16) Summary of the Invention [Problem to be solved by the invention]

[0006] The fried egg-like food product described in Patent Document 2 has an egg yolk that is not covered by the egg white, and the egg yolk protrudes unnaturally from the egg white, giving it an appearance different from the above-mentioned real fried egg.

[0007] In view of the above circumstances, an object of the present invention is to provide a fried egg-like food product that is substantially free of egg yolk and egg white and has an appearance similar to that of a real fried egg, in which the raised egg yolk is covered by the egg white, and a method for producing the same. [Means for solving the problem]

[0008] To achieve the above-mentioned object, the present inventors have conducted extensive research into fried egg-like foods. The inventors have discovered that by gelling egg white with calcium alginate, obtained by reacting alginate with a calcium salt, it is possible to produce fried egg-like foods of the desired shape without excessively increasing the viscosity of the slurry before gelation. Furthermore, while the reaction between alginate and calcium salt has traditionally been too fast to produce egg whites encapsulating egg yolks, the present inventors have investigated the conditions for controlling the reaction speed between alginate and calcium salts to form egg whites encapsulating egg yolks. They have also discovered that by adjusting the viscosity of the egg yolk to a predetermined range, it is possible to produce eggs that rise like real fried eggs, thereby completing the present invention.

[0009] The present invention relates to, for example, the following inventions. (1) A method for producing a fried egg-like food product having an egg yolk portion and an egg white portion, and substantially not containing egg yolk or egg white, comprising: an egg yolk portion preparation step of preparing the egg yolk portion containing a thickener; a step of preparing a slurry for egg white portion having fluidity by dissolving a poorly soluble calcium agent in a raw material liquid containing a water-soluble alginate, water, and the poorly soluble calcium agent; a first egg white portion arranging step of arranging a part of the egg white portion slurry having fluidity on a flat surface; an egg yolk portion placement step of placing the egg yolk portion in the egg white portion slurry; a second egg white portion arranging step of arranging the remaining fluid egg white portion slurry so as to cover the egg yolk portion; a gelling step of gelling the slurry for the egg white part arranged in the first egg white part arranging step and the second egg white part arranging step to form the egg yolk part protruding from the surrounding egg white part and the seamless egg white part enclosing the egg yolk part, The viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa s or more. A method for producing fried egg-like foods. (2) The poorly soluble calcium agent includes at least one selected from calcium carbonate, calcium sulfate, and calcium citrate. A method for producing the fried egg-like food product described in (1). (3) The treatment of dissolving the poorly soluble calcium agent includes a treatment of mixing the poorly soluble calcium agent with the raw material liquid. A method for producing the fried egg-like food product according to (1) or (2). (4) The treatment of dissolving the poorly soluble calcium agent includes a treatment of adding a pH adjuster to the raw material solution to lower the pH. A method for producing a fried egg-like food product according to any one of (1) to (3). (5) The slurry for the egg white portion further contains a chelating agent. A method for producing a fried egg-like food product according to any one of (1) to (4). (6) In the first egg white portion placement step, a portion of the egg white portion slurry is placed in a container, The container comprises: a recess including a bottom and a sidewall; The bottom portion includes a substantially circular or substantially elliptical bottom surface formed by the flat surface. A method for producing a fried egg-like food product according to any one of (1) to (5). (7) The viscosity of the slurry for the egg white part at 25°C in the first egg white part placing step is 200 mPa s or more and 100,000 mPa s or less. A method for producing a fried egg-like food product according to any one of (1) to (6). (8) The thickener of the egg yolk portion includes gum and / or starch. A method for producing a fried egg-like food product according to any one of (1) to (7). (9) The egg yolk portion is not entirely gelled with calcium alginate. A method for producing a fried egg-like food product according to any one of (1) to (8). (10) A fried egg-like food having an egg yolk portion and an egg white portion, and substantially not containing egg yolk or egg white, The egg yolk portion contains a thickener and is elevated from the surrounding egg white portion; The viscosity of the egg yolk portion at 25°C is 25,000 mPa s or more, The egg white portion contains calcium alginate and is formed seamlessly while enclosing the egg yolk portion. Fried egg-like food. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a fried egg-like food product that is substantially free of egg yolk and egg white and has an appearance similar to that of a real fried egg, in which the raised egg yolk is covered by the egg white, and a method for producing the same. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a perspective view of a fried egg-like food product according to one embodiment of the present invention. [Figure 2] FIG. 2 is a cross-sectional view of the fried egg-like food product taken from the II-II direction. [Figure 3] 1 is a flowchart showing the manufacturing process of the fried egg-like food. [Figure 4] 4A and 4B are diagrams showing a container used in the manufacturing process of the fried egg-like food, in which (A) is a plan view (top view) and (B) is a cross-sectional view seen from the direction IV-IV of (A). [Figure 5] 1(A) to 1(D) are diagrams each showing a schematic diagram of the manufacturing process of the fried egg-like food. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in detail below. In the present invention, the expression "content of B in A" refers to the mass ratio of B to A when the mass of A is 100%, and may be a theoretical value or an analytical value. In addition, in this specification, a product temperature of 25°C is allowed up to 25°C + / - 2°C.

[0013] <Fried egg-like food> The fried egg-like food of the present invention is a food simulating a fried egg, characterized by having an egg yolk portion and an egg white portion, but being substantially free of egg yolk and egg white. In the present invention, "substantially free of egg yolk and egg white" means that the total content of egg white and egg yolk components of commonly edible avian eggs in the fried egg-like food is 0.1% by mass or less. It is preferable that the fried egg-like food of the present invention is completely free of egg white and egg yolk. The egg white referred to here includes liquid egg white obtained by cracking eggs such as chicken eggs and separating the yolk, as well as egg white that has been subjected to freeze-thawing, heat sterilization, desugaring, drying, lysozyme-removal, concentration, etc. Similarly, the egg yolk referred to here includes liquid egg yolk obtained by cracking eggs such as chicken eggs, as well as egg white that has been subjected to freeze-thawing, heat sterilization, desugaring, concentration, etc. Furthermore, it is preferable that the fried egg-like food of the present invention contains little or no animal-derived ingredients. For example, the content of animal-derived ingredients in the fried egg-like food product is preferably 5% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0% by mass. The fried egg-like food product of the present invention may be, for example, a refrigerated product that is stored and distributed at a temperature of 0°C or higher and 10°C or lower, or a frozen product that is stored and distributed at -15°C or lower.

[0014] <Fried egg> In the present invention, "fried egg" refers to an egg product prepared by pouring a raw egg, which has not been cracked and the egg white and yolk intentionally mixed, into a frying pan or the like and frying it. In a cooked fried egg, the yolk and egg white exist independently, but at least the egg white is solidified and integrated. Furthermore, the cooked fried egg has an egg yolk that protrudes from the surrounding egg white. In addition, by steaming the egg during frying, the egg white thinly covers the egg yolk, resulting in a shape in which the egg white completely encloses the egg yolk.

[0015] <Shape of fried egg-like food> The shape of a fried egg-like food product 10 according to one embodiment of the present invention will be described with reference to the perspective view of Fig. 1 and the cross-sectional view of Fig. 2. As shown in these figures, fried egg-like food product 10 has an egg yolk portion 11 that protrudes from a surrounding egg white portion 12, and a seamless egg white portion 12 that encases egg yolk portion 11. This allows for an appearance similar to that of a real fried egg, with the egg white portion encasing the protruding egg yolk portion, even though the food product does not substantially contain egg yolk or egg white.

[0016] The egg white portion 12 forms the outer shape of the fried egg-like food product 10 and includes an upper surface 12a and a lower surface 12b. The upper surface 12a has a raised portion 12c formed above the egg yolk portion 11 in the thickness direction T. In the illustrated example, the lower surface 12b is formed substantially flat. In this specification, the term "substantially flat" refers to a shape without clear irregularities and includes a configuration with microscopic irregularities. In the illustrated example, the egg yolk portion 11 is located approximately in the center of the fried egg-like food product 10 (egg white portion 12) in a plan view seen from the thickness direction T, but it may be offset from the center. Furthermore, the fried egg-like food product 10 may have multiple (e.g., two) egg yolk portions 11, imitating a fried egg containing multiple egg yolks.

[0017] In the present invention, "egg yolk portion 11 protrudes from the surrounding egg white portion 12" means, with reference to the cross-sectional view of Figure 2, that when the portion of upper surface 12a of egg white portion 12 that is located above the outer edge of egg yolk portion 11 in the thickness direction T is defined as boundary portion 12d, the uppermost portion of egg yolk portion 11 (the highest portion in the thickness direction T) is located higher in the thickness direction T than boundary portion 12d. Note that the dashed line in Figure 2 represents an imaginary line that passes through the outer edge of egg yolk portion 11 and extends in the thickness direction T, and does not represent the actual pattern or structure formed in egg white portion 12.

[0018] <Egg yolk> In the present invention, the egg yolk portion is a portion of a fried egg-like food product that imitates the egg yolk portion of a fried egg, as exemplified by egg yolk portion 11 in Figs. 1 and 2. The egg yolk portion may be in a fluid, semi-cooked state, or may be entirely solidified. The egg yolk portion contains a thickener to meet the viscosity requirements described below. Furthermore, the egg yolk portion may contain a coloring agent to achieve the color of egg yolk. In addition, the egg yolk portion can contain a variety of other ingredients as long as they do not impair the effects of the present invention, such as one or more selected from edible oils and fats (preferably vegetable oils and fats), sugars other than thickeners (monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high-fructose corn syrup, dextrin, etc.), dietary fiber, seasonings (soy sauce, salt, pepper, amino acids, etc.), emulsifiers, beans (soybeans, peas, kidney beans, mung beans, adzuki beans, etc.) and their processed products, nuts and seeds (almonds, coconuts, etc.) and their processed products, and grains (wheat, barley, rice, corn, etc.) and their processed products. In particular, the egg yolk portion preferably contains plant-based milk made from beans, nuts and seeds, and / or grains, from the viewpoint of providing proteins and lipids to reproduce the richness of authentic egg yolk. Examples of such plant-based milk include, but are not limited to, soy milk, almond milk, oat milk, and rice milk. Furthermore, from the viewpoint of being able to adjust the viscosity to a desired level, it is preferable that the egg yolk portion is not entirely gelled with calcium alginate. In other words, it is preferable that the egg yolk portion is not a gelled product that has no fluidity as a whole, but at least a part of it has fluidity, and it is preferable that the egg yolk portion is not a gelled product with calcium alginate, for example.

[0019] <Thickener> The egg yolk portion of the present invention contains one or more thickeners. Examples of thickeners include modified starch, gums, pectin, curdlan, pullulan, mannan, cellulose derivatives, and unmodified starch. Modified starches include hydroxypropyl starch, acetylated oxidized starch, starch sodium octenylsuccinate, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphated starch. Gums include xanthan gum, native gellan gum, deacylated gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium seed gum. Cellulose derivatives include methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. Unmodified starches include rice starch, corn starch, tapioca starch, potato starch, and wheat starch. Of these, the egg yolk thickener of the present invention preferably contains a gum and / or starch, more preferably a gum and starch, from the viewpoint of satisfying the viscosity requirements described below. Examples of gum include, but are not limited to, xanthan gum. The starch contains at least one type selected from modified starch and unmodified starch, and it is particularly preferred that the starch contains a modified starch, which has high viscosity and stability.

[0020] <Thickener content in egg yolk> The lower limit of the thickener content in the egg yolk portion of the present invention is not particularly limited as long as it achieves a viscosity within the range described below, but is preferably 3.8% by mass or more, more preferably 4.0% by mass or more. The upper limit of the thickener content in the egg yolk portion is also not particularly limited, but from the viewpoint of enhancing the flexibility of the egg yolk portion, it is preferably 20% by mass or less, more preferably 15% by mass or less. When the egg yolk portion contains multiple types of thickeners, the thickener content in the egg yolk portion refers to the total content of these multiple types of thickeners. When the thickener contains modified starch, the modified starch content in the egg yolk portion is, for example, 3.7% by mass or more and 15% by mass or less. When the thickener contains a gum, the gum content in the egg yolk portion is, for example, 0.05% by mass or more and 1.0% by mass or less.

[0021] <Viscosity of egg yolk> In the present invention, the viscosity of the egg yolk portion at 25°C is 25,000 mPa·s or more. This can prevent flattening due to flow of the egg yolk portion, allowing the formation of a raised egg yolk portion. Furthermore, from the viewpoint of more reliably achieving the above-mentioned effects, the lower limit of the viscosity is preferably 30,000 mPa·s or more, more preferably 40,000 mPa·s or more, and even more preferably 50,000 mPa·s or more. The upper limit of the viscosity is not particularly limited, and a non-fluid state is acceptable. However, from the viewpoint of obtaining a soft texture, the viscosity is preferably 500,000 mPa·s or less, more preferably 400,000 mPa·s or less. The viscosity of the egg yolk portion can be measured, for example, using a digital viscometer (e.g., RVDV-1 Prime (Brookfield)). When using the digital viscometer, for example, measurement can be performed using a spindle RV-6 at a product temperature of 25°C and a speed of 4 rpm. If the viscosity exceeds 240,000 mPa·s, measurement can then be performed using a spindle RV-7. Also, if the torque % displayed on the screen is below 10% when measuring using spindle RV-6, then measure using spindle RV-2. Viscosity readings should be taken when the viscometer reading is stable.

[0022] <Egg white part> The egg white portion of the present invention, as exemplified by the egg white portion 12 in FIGS. 1 and 2 , contains calcium alginate and is seamlessly formed, encapsulating the entire egg yolk portion. The egg white portion of the present invention is a gelled product formed by gelling with calcium alginate. Furthermore, the term "seamlessly formed" in the egg white portion of the present invention refers to the fact that the portion is formed as a continuous and integrated gelled product, rather than a result of bonding together multiple gelled products. For example, a characteristic that can be confirmed from the appearance of the seamlessly formed egg white portion 12 is the absence of any visually observable seams (such as linear irregularities) along the periphery 12e, as shown in FIGS. 1 and 2 . Such a seamlessly formed egg white portion encapsulating the entire egg yolk portion can be achieved by controlling the reaction speed between the alginate and calcium salt contained in the egg white portion slurry, disposing the fluidized egg white portion slurry above and below the egg yolk portion, and then forming a calcium alginate gel, as described below.

[0023] <Ingredients for egg white> In the present invention, the egg white portion preferably contains, in addition to calcium alginate, a chelating agent and / or a pH adjuster from the viewpoint of controlling the reaction speed between the alginate and the calcium salt. Details of these will be described later. The egg white portion can also contain a variety of other ingredients within a range that does not impair the effects of the present invention, such as one or more selected from edible fats and oils (preferably vegetable fats and oils), thickeners, sugars other than thickeners (monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high-fructose liquid sugar, dextrin, etc.), dietary fiber, seasonings (soy sauce, salt, pepper, amino acids, etc.), emulsifiers, pulses (soybeans, peas, kidney beans, mung beans, adzuki beans, etc.) and processed products thereof, nuts and seeds (almonds, coconuts, etc.) and processed products thereof, and grains (wheat, barley, rice, corn, etc.) and processed products thereof. In particular, the egg white portion preferably contains plant-based milk made from beans, nuts, seeds, and / or grains, in order to reproduce the white color while providing proteins and lipids to make it nutritionally similar to real eggs. Examples of such plant-based milk include, but are not limited to, soy milk, almond milk, oat milk, rice milk, etc. Among the listed ingredients, some ingredients such as soy milk contain calcium, but the amount of calcium salt derived from these ingredients is so small that the contribution of calcium alginate to gelation can be considered negligible.

[0024] <Content ratio and amount of egg yolk and egg white> In the fried egg-like food product of the present invention, the content ratio and amount of egg yolk and egg white can be appropriately set from the viewpoint of approximating the appearance of a real fried egg. For example, the amount of egg white per 1 part by mass of egg yolk is preferably 1 part by mass to 15 parts by mass, more preferably 1.5 parts by mass to 10 parts by mass. Furthermore, the amount of egg yolk contained in one fried egg-like food product is preferably 2 g to 30 g. The amount of egg white contained in one fried egg-like food product is preferably 2 g to 60 g.

[0025] <Method of manufacturing fried egg-like food> As shown in the flowchart of Figure 3, the method for producing a fried egg-like food product according to the present invention includes an egg yolk portion preparation step S01, an egg white portion slurry preparation step S02, a first egg white portion arrangement step S03, an egg yolk portion arrangement step S04, a second egg white portion arrangement step S05, and an egg white portion slurry gelation step S06. The order of the above steps is not limited to the example shown in Figure 3 and can be changed as much as possible. For example, the egg yolk portion preparation step S01 may be performed at any time before the egg yolk portion arrangement step S04. Each step will be described below.

[0026] <Egg yolk preparation step S01> In this step, an egg yolk portion containing a thickener is prepared. In this step, the egg yolk portion can be prepared, for example, by mixing all of the raw materials for the egg yolk portion using a stirrer or the like.

[0027] <Viscosity of egg yolk after preparation> In the present invention, the viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa·s or more, from the viewpoint of forming a raised egg yolk portion as described above. Furthermore, from the viewpoint of more reliably obtaining the above-mentioned effects, the lower limit of the viscosity is preferably 30,000 mPa·s or more, more preferably 40,000 mPa·s or more, and even more preferably 50,000 mPa·s or more. The upper limit of the viscosity is not particularly limited, and the egg yolk may have almost no fluidity. However, from the viewpoint of obtaining a soft texture and improving handleability during production, the upper limit is preferably 500,000 mPa·s or less, more preferably 400,000 mPa·s or less. The viscosity of the prepared egg yolk portion is measured in the same manner as the viscosity of the egg yolk portion of the fried egg-like food product described above. Note that, if it is considered that the viscosity of the egg yolk portion does not substantially change in each step after the egg yolk portion preparation step S01, the "viscosity of the prepared egg yolk portion" may be considered to be the same as the "viscosity of the egg yolk portion of the fried egg-like food product."

[0028] <Egg white slurry preparation step S02> In this process, a fluid slurry for the egg white portion is prepared by carrying out a process (hereinafter also referred to as "dissolution process") to dissolve the poorly soluble calcium agent in a raw material liquid containing a water-soluble alginate, water, and the poorly soluble calcium agent.

[0029] <Raw material liquid> The raw material liquid in this step is a liquid containing the raw materials for the egg white slurry before the dissolution treatment. In the raw material liquid, it is preferable that the reaction between the alginate and the calcium salt is suppressed. "Water content" refers to the combined water content of the water blended as a raw material and the water content contained in each raw material. The raw material liquid may contain the raw materials for the egg white portion as appropriate, in addition to the water-soluble alginate, water, and sparingly soluble calcium agent.

[0030] <Water-soluble alginate> In the present invention, the water-soluble alginate refers to a salt in which the hydrogen of the carboxyl group in alginic acid is replaced by an ion, and is water-soluble and used in food applications. Examples of water-soluble alginates include at least one selected from sodium alginate, potassium alginate, and ammonium alginate. Of these, the water-soluble alginate preferably includes at least one selected from sodium alginate, which is easily soluble in water and easy to handle, and potassium alginate, which has similar physical properties, and particularly preferably includes sodium alginate.

[0031] <Slightly soluble calcium preparation> In the present invention, the term "scarcely soluble calcium agent" refers to a calcium agent used in food applications and generally known to be poorly soluble in water. Specifically, the scarcely soluble calcium agent of the present invention preferably contains at least one selected from calcium carbonate, calcium sulfate, and calcium citrate, and more preferably contains one of these as the main component. Other scarcely soluble calcium agents include calcium salts that have been processed or treated to make them less soluble, such as those containing a calcium salt coated with an oil or fat as the main component. The term "main component of the scarcely soluble calcium agent" as used herein refers to a calcium compound whose content in the scarcely soluble calcium agent is 80% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass. For example, if a scarcely soluble calcium agent contains multiple calcium compounds selected from calcium carbonate, calcium sulfate, and calcium citrate, and the total content of these compounds in the scarcely soluble calcium agent is 80% by mass or more, these multiple calcium compounds are considered to be the main components of the scarcely soluble calcium agent.

[0032] Among these, calcium carbonate is known to be very poorly soluble in water. Calcium sulfate and calcium citrate are also known to be poorly soluble in water, although not as poorly as calcium carbonate. A poorly soluble calcium agent containing such a poorly soluble calcium salt dissolves slowly in water, and therefore can slow down the reaction rate with alginate. When a poorly soluble calcium agent containing calcium carbonate as the main component is used, and its dissolution rate in water is too low, a pH adjuster, as described below, can be used to promote dissolution in water and ionization of the calcium salt.

[0033] <Slurry for egg white> The "slurry for egg white part" in this project contains calcium salts with a part of the poorly soluble calcium agent dissolved, but it is not in a completely gelled state as a whole, and is a composition with fluidity. The slurry for egg white part is obtained by subjecting the above-mentioned raw material liquid to a dissolution treatment described later, and contains other raw materials of the egg white part in addition to the water-soluble alginate and the poorly soluble calcium agent. Hereinafter, specific examples of the dissolution treatment will be described.

[0034] <Example of dissolution treatment including mixing treatment> For example, the dissolution treatment in this process preferably includes a process of mixing a poorly soluble calcium agent into the raw material liquid. The mixing treatment is performed, for example, by a stirrer or the like. In this example, the poorly soluble calcium agent preferably contains a calcium compound with higher water solubility compared to calcium carbonate, for example, preferably contains calcium sulfate and / or calcium citrate, and more preferably contains these as the main components. By using a poorly soluble calcium agent that is slightly soluble in water, the poorly soluble calcium agent gradually dissolves by the mixing treatment, the ionization of calcium salts is promoted, and the reaction between the water-soluble alginate and the calcium salts is initiated. In addition, the timing of adding the poorly soluble calcium agent to the raw material liquid in this example may be approximately the same as that of other raw materials, or may be after mixing other raw materials. Also, the poorly soluble calcium agent may be added as a calcium agent-containing liquid mixed with water.

[0035] <Example of dissolution treatment including the process of adding a pH adjuster> Alternatively, the dissolution treatment in this step may include adding a pH adjuster to the raw material solution to lower the pH. In this example, the poorly soluble calcium agent preferably contains calcium carbonate, which has particularly low solubility, and preferably contains calcium carbonate as a major component. Adding the pH adjuster to the raw material solution lowers the pH of the raw material solution, promoting ionization of the calcium salt of the poorly soluble calcium agent and initiating dissolution. This initiates a reaction between the water-soluble alginate and the calcium salt. Furthermore, after adding the pH adjuster to the raw material solution, it is preferable to mix them using a stirrer or the like to further promote the reaction. Alternatively, the pH adjuster may be added as a pH adjuster-containing solution mixed with water.

[0036] <Content of poorly soluble calcium agent in slurry for egg white when the poorly soluble calcium agent contains calcium carbonate as the main component> When the poorly soluble calcium agent contains calcium carbonate as the main component, the content of the poorly soluble calcium agent in the slurry for egg white is not particularly limited as long as it can form a gelled egg white, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.3% by mass or more, and preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less.

[0037] <Content of poorly soluble calcium agent in the slurry for egg white when the poorly soluble calcium agent contains at least one of calcium sulfate and calcium citrate as a main component> When the poorly soluble calcium agent contains at least one of calcium sulfate and calcium citrate as a main component, the content of the poorly soluble calcium agent in the slurry for egg white is not particularly limited as long as it can form a gelled egg white, but is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.3% by mass or less.

[0038] <Content of water-soluble alginate in the egg white slurry> During preparation, that is, during the dissolution treatment, the content of water-soluble alginate in the egg white slurry is not particularly limited as long as it can form a gelled egg white part in cooperation with the calcium salt, but it is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, preferably 10% by mass or less, and more preferably 5% by mass or less.

[0039] <pH adjuster> As described above, the egg white slurry of the present invention preferably contains a pH adjuster having an action of lowering the pH. By the pH adjuster that lowers the pH, the ionization of the calcium salt of the poorly soluble calcium agent can be promoted, and the reaction between the alginate and the calcium salt can be promoted. As described above, when the poorly soluble calcium agent contains calcium carbonate or an equivalent poorly soluble calcium compound as the main component, since the solubility of the poorly soluble calcium agent is extremely low, it is particularly preferable that the egg white slurry contains a pH adjuster. Also, when the poorly soluble calcium agent contains calcium sulfate and / or calcium citrate, etc. as the main component, from the viewpoint of promoting the dissolution of the poorly soluble calcium agent, it is preferable that the egg white slurry contains a pH adjuster. Examples of the pH adjuster that lowers the pH include glucono-delta-lactone, gluconic acid, adipic acid, citric acid, succinic acid, DL-tartaric acid, L-tartaric acid, lactic acid, glacial acetic acid, fumaric acid, DL-malic acid, sodium DL-malic acid, etc. Among these, the pH adjuster used in the present invention preferably contains glucono-delta-lactone. Glucono-delta-lactone has an action of gently lowering the pH, so that the poorly soluble calcium agent can be gently dissolved, and the reaction speed between the alginate and the calcium salt can be moderated.

[0040] <Content of pH adjuster in the egg white slurry> The lower limit of the content of the pH adjuster in the egg white slurry is not particularly limited as long as it can promote the dissolution of the poorly soluble calcium agent, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. The upper limit of the content of the pH adjuster is not particularly limited as long as it can suppress a rapid increase in calcium salts, but is preferably 5% by mass or less, more preferably 2% by mass or less.

[0041] <Chelating agent> The egg white slurry of the present invention preferably contains a chelating agent regardless of the main component of the poorly soluble calcium agent. This allows a portion of the released calcium salt to be chelated by the chelating agent, slowing the reaction rate between the alginate and the calcium salt. This prevents the entire egg white slurry from gelling before the second egg white portion-placing step S05, described below, is reached. Examples of chelating agents include condensed phosphates that are also used in food applications. Specific examples include at least one selected from sodium metaphosphate, sodium pyrophosphate, sodium dihydrogen pyrophosphate, and sodium polyphosphates (sodium tripolyphosphate, sodium tetrapolyphosphate, etc.), with sodium polyphosphate being particularly preferred. The chelating agent may be added to the raw material liquid or during the dissolution treatment.

[0042] <Content of chelating agent in egg white slurry> The content of the chelating agent in the slurry for the egg white portion is not particularly limited as long as it has the effect of slowing down the reaction speed between the alginate and the calcium salt, but is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and is preferably 1.0% by mass or less, more preferably 0.5% by mass or less.

[0043] <First albumen part placement process S03> In this step, as illustrated in FIG. 5(A), a portion 31 of the egg white slurry in a fluid state is placed on a flat surface. In this step, the egg white slurry 31 may be placed on a substantially flat surface; however, from the perspective of forming the egg white portion, it is preferable to fill the egg white slurry 31 into a container 20. The term "egg white slurry in a fluid state" refers to the fact that the entire egg white slurry has not gelled, and that at least the surface maintains a fluid state. Furthermore, the term "a portion of the egg white slurry" refers to a portion of the egg white slurry used to produce one fried egg-like food product. The amount of the egg white slurry placed in this step is not particularly limited, as long as it is an amount that allows an egg white portion, including its underside, to be formed below the egg yolk portion to be placed later in the thickness direction. For example, the amount of the egg white slurry placed in this step is preferably 0.5 to 5 parts by mass per 1 part by mass of egg yolk portion. In this step, the egg white slurry can be filled using a known filling machine for food production.

[0044] <Container> The container 20 used in this step preferably has a recess 21, as exemplified in Figures 4(A) and (B). The recess 21 includes, for example, a bottom 22 and a sidewall 23. The bottom 22 preferably includes a flat, generally circular or elliptical bottom surface 24. The sidewall 23 is connected to the periphery of the bottom 22 and forms the side surface of the recess 21. By placing the egg white slurry in such a recess 21, it is possible to prepare a fried egg-like food product that is generally circular or elliptical and has a flat bottom surface, similar in appearance to a fried egg. Note that the container 20 may have one recess 21 or multiple recesses 21. The container used in this step is not limited to the example shown in Figures 4(A) and (B).

[0045] <Viscosity of the egg white slurry> In the present invention, the viscosity of the egg white slurry at 25°C in the first egg white portion placement step S03 is preferably 200 mPa·s or more and 100,000 mPa·s or less. This allows the viscosity of the egg white portion slurry to be adjusted to a range that facilitates placement and molding. The viscosity of the egg white portion slurry can be adjusted, for example, by adjusting the content of a thickener. The viscosity of the egg white portion slurry can be measured, similar to the viscosity of the egg yolk portion, using a digital viscometer (e.g., RVDV-1 Prime (Brookfield)). When using the digital viscometer, for example, measurement is performed using spindle RV-6 at a product temperature of 25°C and a speed of 4 rpm. If the viscosity exceeds 240,000 mPa·s, measurement can then be performed using spindle RV-7. Furthermore, if the torque % value displayed on the screen during measurement using spindle RV-6 is below 10%, measurement can then be performed using spindle RV-2. The viscosity value should be read when the viscometer reading is stable.

[0046] <Egg yolk placement process S04> In this step, as illustrated in FIG. 5(B), for example, egg yolk portion 11 is placed in egg white slurry 31 placed in container 20. In this step, egg yolk portion 11 may be placed on top of egg white slurry 31, or a portion of it may be submerged in egg white slurry 31. In this step, egg yolk portion 11 is preferably placed in the center of egg white slurry 31. As described above, egg yolk portion 11 in this step has high viscosity, and therefore is less likely to spread or collapse on egg white slurry 31, and can maintain its thick shape on egg white slurry 31. Therefore, a fried egg-like food product 10 with a raised egg yolk portion 11 can be prepared. In this step, the egg yolk portion may be placed using a known placement machine for food production.

[0047] <Second albumen placement process S05> In this step, as illustrated in FIG. 5(C), the remaining fluid egg white portion slurry 32 is placed so as to cover the egg yolk portion 11. The amount of egg white portion slurry placed in this step is not particularly limited as long as it is an amount that covers the entire egg yolk portion, but is, for example, 1 part by mass to 10 parts by mass per 1 part by mass of egg yolk portion. This step may be performed in parallel with all or part of the egg yolk portion placing step S04, in which case this step may be performed consecutively from the first egg white portion placing step S03. The time from the start of the dissolution treatment in the egg white portion slurry preparation step S02 to the end of the second egg white portion placing step S05 is preferably 60 minutes or less, more preferably 30 minutes or less, from the viewpoint of maintaining the fluidity of the egg white portion slurry.

[0048] <Change in viscosity of egg white slurry> Furthermore, in the present invention, where the viscosity of the egg white slurry at 25°C immediately after the dissolution treatment is X (mPa s) and the viscosity of the egg white slurry at 25°C 10 minutes after the dissolution treatment is Y (mPa s), the viscosity change rate, expressed as (YX) / X × 100, is preferably 0% or more and 20% or less, more preferably 0% or more and 15% or less. In other words, it is preferable that the increase in viscosity of the egg white slurry within 10 minutes after preparation is small. This makes it possible to suppress the increase in viscosity and gelation of the egg white slurry in the egg white portion arranging steps S03 and S05, and to form an egg white portion of the desired shape encapsulating a raised egg yolk portion.

[0049] <Gelling step S06> In this step, as illustrated in FIG. 5(D), the egg white slurries 31, 32 arranged in the first egg white arrangement step S03 and the second egg white arrangement step S05 are gelled to form an egg yolk portion 11 protruding from the surrounding egg white portion 12 and a seamless egg white portion 12 encapsulating the egg yolk portion 11. This produces a fried egg-like food product 10. In this step, the egg white slurries 31, 32 encapsulating the egg yolk portion 11 are allowed to stand and held. If a container 20 is used, the egg white slurries 31, 32 are held in the container 20. The holding temperature may be any temperature that promotes the reaction between the alginate and the calcium salt, and is, for example, between 5°C and 40°C. Furthermore, the time from the start of the dissolution treatment in the egg white slurry preparation step S02 to the end of the gelation step S06 is preferably 60 minutes or more, more preferably 90 minutes or more, from the viewpoint of preparing a gelled egg white, while it is preferably 10 hours or less, more preferably 4 hours or less, from the viewpoint of preventing a decrease in production efficiency.

[0050] <Other processes> In addition to the above steps, the method for producing a fried egg-like food product according to the present invention may, if necessary, include a heat sterilization step (e.g., 70 to 100°C), a freezing treatment step, etc. The heat sterilization step can be carried out under heating conditions that provide a sterilizing effect while not changing the physical properties of the egg yolk and egg white.

[0051] <Summary of the embodiments of the present invention> As described above, in the method for producing a fried egg-like food product of the present invention, a poorly soluble calcium agent is dissolved in a raw material liquid to prepare a slurry for an egg white portion, and then the slurry for an egg white portion in a fluid state is placed so as to sandwich the egg yolk portion. In the present invention, the poorly soluble calcium agent is deliberately used to slow the reaction between the alginate and the calcium salt, thereby preventing calcium alginate gel formation during the preparation and placement of the slurry for an egg white portion. Therefore, by encapsulating the egg yolk portion in the slurry for an egg white portion that maintains its fluidity and then gelling the entire mixture, a seamless egg white portion encapsulating the egg yolk portion can be prepared. Furthermore, the seamless formation of the egg white portion encapsulating the egg yolk portion prevents the egg yolk portion from falling off or separating within the egg white portion during distribution or cooking, thereby maintaining the desirable appearance of the fried egg-like food product. Furthermore, maintaining the fluidity of the slurry for an egg white portion in the egg white portion placement steps S03 and S05 enables efficient processing using common filling techniques in food production.

[0052] Furthermore, by adjusting the viscosity of the egg yolk portion at 25°C to 25,000 mPa s or more, it is possible to form the above-mentioned raised egg yolk portion. As a result, it is possible to produce a fried egg-like food product that has an appearance similar to that of a real fried egg, with a thin layer of egg white formed on a raised egg yolk, even though it does not substantially contain egg yolk or egg white.

[0053] Furthermore, by using alginate as the main gelling agent in the egg white slurry, it is possible to obtain fried egg-like foods with a more realistic appearance compared to other gelling agents such as gums or curdlan. If the egg white were gelled using other gelling agents such as gums or curdlan, the amount of gelling agent would need to be increased to achieve an egg white-like texture and sufficient gelling properties, which could result in a high viscosity of the slurry before gelling. In this case, the fluidity of the egg white would decrease, resulting in a thicker egg white above the yolk, making it difficult to obtain a raised egg yolk shape. In contrast, the present invention uses alginate and a sparingly soluble calcium agent to reduce the viscosity of the egg white slurry and provide sufficient fluidity. As a result, an egg white shaped to enclose a raised egg yolk can be formed, resulting in an appearance closer to that of a real fried egg. In addition, the sufficient fluidity of the egg white slurry allows the slurry to spread so as to adhere closely to the egg yolk, forming an egg white that is highly integrated with the egg yolk.

[0054] Furthermore, the egg white slurry may contain a pH adjuster and / or a chelating agent that lowers the pH to control the release of calcium salt and the speed of gelation by calcium alginate. By including a pH adjuster that lowers the pH in addition to a poorly soluble calcium agent, the ionization of the calcium salt from the poorly soluble calcium agent can be promoted. In particular, when a poorly soluble calcium agent containing calcium carbonate, which has very low solubility in water, is used, the addition of a pH adjuster enables the ionization of the calcium salt and initiates the reaction between the alginate and the calcium salt. On the other hand, by including a chelating agent in the egg white slurry, excess calcium salt can be chelated, slowing the reaction speed between the calcium salt and the alginate. This allows the fluidity of the egg white slurry to be maintained until the second egg white portion placing step S05. Furthermore, by using a pH adjuster and a chelating agent in combination, the excess calcium salt that causes early gelation can be chelated while ionizing the calcium salt from the poorly soluble calcium agent in the egg white slurry, thereby enabling good control of the reaction speed between the alginate and the calcium salt. Therefore, by including a pH adjuster and / or a chelating agent that lowers the pH in the egg white slurry, the speed of gelation by calcium alginate can be controlled, and a seamless egg white that encapsulates the raised egg yolk can be more stably produced.

[0055] <Additional remarks> Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and it goes without saying that various modifications can be made within the scope of the gist of the present invention.

[0056] For example, when the poorly soluble calcium agent contains calcium carbonate and calcium sulfate and / or calcium citrate as main components, dissolution treatment can be performed in accordance with the composition of these components in the egg white slurry preparation step S02. Examples of such dissolution treatment include adding a pH adjuster and calcium sulfate and / or calcium citrate to a raw material liquid containing calcium carbonate and mixing them, or adding the poorly soluble calcium agent to a raw material liquid containing a pH adjuster. Alternatively, in the dissolution treatment, the poorly soluble calcium agent can be added to a raw material liquid containing a pH adjuster but not a poorly soluble calcium agent. [Example]

[0057] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0058] <Test Example 1: Examination of calcium preparations in egg white> [Preparation of egg white slurry 1] A raw material solution was prepared by uniformly mixing the raw materials except for the 10% glucono-delta-lactone solution using a stirrer according to the formulation shown in Table 1. Subsequently, the 10% glucono-delta-lactone solution was added to the prepared raw material solution (corresponding to a "dissolution treatment"), and the mixture was uniformly mixed using a stirrer. Thus, a slurry 1 for the egg white portion was prepared. In this example, the 10% glucono-delta-lactone solution was an aqueous solution containing 10% by mass of glucono-delta-lactone. In the following examples, hydroxypropylated phosphate-crosslinked starch was used as the processed starch.

[0059] [Preparation of Slurries 2 to 5 for Egg White] The ingredients other than the calcium agents (calcium sulfate, calcium citrate, calcium chloride, and calcium lactate) were mixed uniformly in the proportions shown in Table 1, and the calcium agents shown in Table 1 were added in the amounts shown in Table 1 (corresponding to the "raw material liquid") and mixed uniformly using a stirrer (corresponding to the "dissolution treatment"). In this way, slurries 2 to 5 for the egg white portion were prepared.

[0060] [Table 1]

[0061] [First evaluation] The physical properties of egg white slurries 1 to 5 were evaluated by a trained panel with over six years of experience in developing processed egg products, based on the following scoring criteria, approximately 20 minutes after the start of the dissolution process. Note that the "start of dissolution process" was defined as the time when a 10% solution of glucono-delta-lactone was added to the raw material liquid for egg white slurry 1, and the time when the calcium agent was started to be mixed for egg white slurries 2 to 5. (Evaluation criteria) A: At least a part of the gel was not gelled and had fluidity. B: The entire surface had gelled.

[0062] As shown in Table 1, egg white slurries 1 to 3, each containing calcium carbonate, calcium sulfate, and calcium citrate, were not completely gelled at the time of the first evaluation and still had fluidity, earning a rating of A. In contrast, egg white slurries 4 and 5, each containing calcium chloride and calcium lactate, began to gel soon after the start of the dissolution treatment and were completely gelled at the time of the first evaluation, earning a rating of B.

[0063] [Preparation of egg white] Egg white part slurries 1 to 3 that were rated A in the evaluation of egg white part slurries were left to stand to gel, and then subjected to heat sterilization treatment approximately 2 hours and 30 minutes after the start of the dissolving treatment, followed by freezing treatment to prepare egg white parts 1 to 3. In this example, the sample numbers of the egg white parts are the same as the sample numbers of the corresponding egg white part slurries.

[0064] [Second evaluation] The frozen egg whites 1 to 3 were thawed and subjected to a second evaluation. Three trained panelists with over six years of experience in developing egg processed products evaluated them based on the following scoring criteria. Next, the average scores of all panelists were rounded off to determine a second evaluation of the physical properties of each egg white based on the following comprehensive evaluation criteria. (Scoring criteria) 2 points: The gel was elastic and had a sense of unity overall. 1 point: The gel was fine and partially formed, or the gel was not elastic. (Overall evaluation criteria) A: The average score of all panel members is rounded up to 2 points (1.5 points or more and 2 points or less). B: The average score of all panelists is rounded up to 1 point (1 point or more but less than 1.5 points).

[0065] As shown in Table 1, egg white parts 1 to 3, which contained calcium carbonate, calcium sulfate, and calcium citrate, respectively, formed elastic gels with a sense of unity overall, and were rated A.

[0066] These results demonstrate that an egg white slurry containing calcium carbonate, calcium sulfate, or calcium citrate can slow down gelation and form a gel with elasticity and consistency after a certain period of time. Therefore, it was found that, among the calcium salts used in Test Example 1, at least one selected from calcium carbonate, calcium sulfate, and calcium citrate is suitable as the main component of the poorly soluble calcium agent contained in the egg white slurry.

[0067] <Test Example 2: Examination of egg yolk> [Preparation of egg yolk] The ingredients were mixed uniformly using a mixer according to the formulations shown in Table 2 to prepare egg yolk parts 1 to 9.

[0068] [Table 2]

[0069] [Viscosity measurement] The viscosity was measured using a digital viscometer (RVDV-1 Prime, manufactured by Brookfield) according to the viscosity measurement method described above. As shown in Table 2, the viscosities of egg yolk parts 1 to 4 were less than 25,000 mPa·s, and the viscosities of egg yolk parts 5 to 9 were 25,000 mPa·s or more. The viscosity of egg yolk part 1 was below the lower limit of measurement, 100.

[0070] [Evaluation of the shape of the yolk] The syringes were filled with egg yolk, and the tip of the syringe was fixed at a fixed height (approximately 1 cm) from the flat surface. The maximum height of the egg yolk from the flat surface was measured when approximately 10 g of the syringe was ejected. The time required from ejection to measuring the height was approximately 5 minutes for each sample.

[0071] As a result, as shown in Table 2, yolk portion 1 flowed out onto a flat surface and did not form a shape, making it impossible to measure its height. Yolk portions 2 and 3 were also 3.2 mm and 4.7 mm, respectively, less than half the height of the syringe at the time of ejection. Yolk portions 5 to 9 all had heights of 7.0 mm or more and maintained a raised shape. Yolk portions 6 to 9 in particular exceeded the height of the syringe at the time of ejection, reaching heights of 10 mm or more. These results demonstrate that as the viscosity of the yolk portion increases, the yolk portion rises higher in the thickness direction.

[0072] <Test Example 3: Examination of the blending of egg white and egg yolk in fried egg-like foods> [Preparation of egg white slurry] Using the formulations shown in Table 3, slurries 6 to 8 for the egg white part were prepared in the same manner as slurry 1 for the egg white part.

[0073] [Table 3]

[0074] [Measurement of viscosity of egg white slurry] The viscosity of egg white slurries 1, 6 to 8 at 25°C was measured in the first egg white part placing step described below. The viscosity was measured at the time of the first egg white part filling step described below. The viscosity was measured using a digital viscometer (RVDV-1 Prime (manufactured by Brookfield)) based on the viscosity measurement method described above.

[0075] As shown in Table 3, the viscosities of egg white slurries 1, 6, 7, and 8 in the first egg white placing step were 14,000 mPa s, 250 mPa s, 6,000 mPa s, and 73,000 mPa s, respectively. The above-mentioned viscosity change rates were also measured, and as shown in Table 3, all were 20% or less. In other words, the egg white slurries retained fluidity 10 minutes after the dissolving treatment.

[0076] [Preparation of fried egg-like food] As shown in Tables 4 and 5, the fried egg-like food samples of Examples 1 to 8 and Comparative Examples 1 to 4 were prepared as follows by combining each of egg yolk parts 1 to 9 with egg white part 1, and each of egg white parts 6 to 8 with egg yolk part 6. The steps for preparing the egg white slurry and the egg yolk part were the same as those in the above-mentioned test examples, and therefore will not be described here.

[0077] A container (see Figure 4) with a roughly circular (approximately 7 cm diameter) recess including a bottom and sidewall was prepared. A portion (10 g) of the prepared egg white slurry was filled (placed) into the container using a syringe, thereby carrying out the first egg white placement step. 10 g of egg yolk was filled (placed) into the egg white slurry filled in the container using a syringe. Immediately thereafter, 20 g of the remaining egg white slurry was filled (placed) so as to cover the portion of the egg white slurry and the egg yolk, thereby carrying out the second egg white placement step. The mixture was left to gel for approximately 2.5 hours after the start of the dissolution treatment, and then heat sterilization (approximately 70°C) and freezing treatment were carried out to produce each fried egg-like food sample.

[0078] [Table 4]

[0079] [Table 5]

[0080] [Appearance evaluation] Three trained panelists with over six years of experience in developing egg processed products evaluated the appearance of each thawed fried egg-like food sample based on the scoring criteria below. Next, the average score of all panelists' ratings was rounded up or down to determine the evaluation of the appearance of each fried egg-like food sample based on the following overall evaluation criteria. (Scoring criteria) 2 points: The yolk part wrapped in the egg white part is raised above the surrounding egg white part, giving it the appearance of a fried egg. 1 point: The yolk is submerged in the surrounding albumen. (Overall evaluation criteria) A: The average score of all panel members is rounded up to 2 points (1.5 points or more and 2 points or less). B: The average score of all panelists is rounded up to 1 point (1 point or more but less than 1.5 points).

[0081] As shown in Tables 4 and 5, in Examples 1 to 8, in which the viscosity of the yolk at 25°C was 25,000 mPa s or more, the yolk wrapped in the albumen had an appearance that was elevated above the surrounding albumen, and all were rated A. On the other hand, in Comparative Examples 1 to 4, in which the viscosity of the yolk at 25°C was less than 25,000 mPa s, the yolk was buried in the albumen, and all were rated B. The viscosity of the albumen did not affect the appearance evaluation.

[0082] <Test Example 4: Examination of the ratio of egg white to egg yolk in fried egg-like foods> [Preparation of fried egg-like food] Samples of fried egg-like foods (Examples 10 to 12) were prepared in the same manner as in Test Example 3, except that egg white slurry 1 and egg yolk slurry 6 were used, and the amount of egg white slurry placed in the first egg white placement step, the amount of egg yolk, and the amount of egg white slurry placed in the second egg white placement step were changed to the amounts shown in Table 6.

[0083] [Table 6]

[0084] [Appearance evaluation] Three trained panelists with over six years of experience in developing processed egg products evaluated the appearance of each thawed fried egg-like food sample based on the same scoring criteria as in Test Example 3. The appearance of each fried egg-like food sample was also evaluated based on the same overall evaluation criteria as in Test Example 3.

[0085] As shown in Table 6, in Examples 10 to 12, in which the amount of the slurry for the egg white portion placed in the first egg white portion placing step, the amount of the egg yolk portion, and the amount of the slurry for the egg white portion placed in the second egg white portion placing step were changed, the egg yolk portion wrapped in the egg white portion had a raised appearance with a height above the surrounding egg white portion, and all were rated A.

[0086] <Summary of Examples> From the above, it was found that by manufacturing the food through the above-mentioned steps and by setting the viscosity of the egg yolk portion at 25°C after preparation to 25,000 mPa·s or more, it is possible to obtain a fried egg-like food that has an appearance similar to that of a real fried egg, in which a raised egg yolk portion is enclosed in the egg white portion, even though it does not substantially contain egg yolk or egg white. [Explanation of symbols]

[0087] 10 Fried egg-like foods 11 Egg yolk 12 Egg white 20 containers 21 Recess 22 Bottom 23 Side wall 24 bottom

Claims

1. A method for producing a fried egg-like food product having an egg yolk portion and an egg white portion, and substantially not containing egg yolk or egg white, comprising: an egg yolk portion preparation step of preparing the egg yolk portion containing a thickener; a step of preparing a slurry for egg white portion having fluidity by dissolving a poorly soluble calcium agent in a raw material liquid containing a water-soluble alginate, water, and the poorly soluble calcium agent; a first egg white portion arranging step of arranging a part of the egg white portion slurry having fluidity on a flat surface; an egg yolk portion placement step of placing the egg yolk portion in the egg white portion slurry; a second egg white portion arranging step of arranging the remaining fluid egg white portion slurry so as to cover the egg yolk portion; a gelling step of gelling the slurry for the egg white portion arranged in the first egg white portion arrangement step and the second egg white portion arrangement step to form the egg yolk portion protruding from the surrounding egg white portion and the seamless egg white portion enclosing the egg yolk portion, The viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa s or more. A method for producing fried egg-like food.

2. The poorly soluble calcium agent includes at least one selected from calcium carbonate, calcium sulfate, and calcium citrate. A method for producing the fried egg-like food product according to claim 1.

3. The process of dissolving the poorly soluble calcium agent includes a process of mixing the poorly soluble calcium agent with the raw material liquid. A method for producing the fried egg-like food product according to claim 1 or 2.

4. The treatment of dissolving the poorly soluble calcium agent includes a treatment of adding a pH adjuster to the raw material solution to lower the pH. A method for producing the fried egg-like food product according to claim 1 or 2.

5. The slurry for the egg white portion further contains a chelating agent. A method for producing the fried egg-like food product according to claim 1 or 2.

6. In the first egg white portion placing step, a portion of the egg white portion slurry is placed in a container, The container comprises: a recess including a bottom and a sidewall; The bottom portion includes a substantially circular or substantially elliptical bottom surface formed by the flat surface. A method for producing the fried egg-like food product according to claim 1 or 2.

7. The viscosity at 25°C of the slurry for the egg white part placed in the first egg white part placing step is 200 mPa s or more and 100,000 mPa s or less. A method for producing the fried egg-like food product according to claim 1 or 2.

8. The thickener of the egg yolk portion includes gum and / or starch. A method for producing the fried egg-like food product according to claim 1 or 2.

9. The egg yolk portion is not entirely gelled with calcium alginate. A method for producing the fried egg-like food product according to claim 1 or 2.

10. A fried egg-like food product having an egg yolk portion and an egg white portion, and substantially free of egg yolk and egg white, The egg yolk portion contains a thickener and is elevated from the surrounding egg white portion; The viscosity of the egg yolk portion at 25°C is 25,000 mPa s or more, The egg white portion is a gelled substance gelled with calcium alginate, and is formed seamlessly while enclosing the egg yolk portion. Fried egg-like food.

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