Method for producing coagulated egg-like food and coagulated egg-like food

Abstract

To provide a coagulated egg-like food that is substantially free of egg yolk and egg white and in which the egg yolk portion is enclosed in the egg white portion, and a method for producing the same. [Solution] A method for producing a coagulated egg-like food product that is substantially free of egg yolk and egg white, comprising: an egg yolk preparation step; a step of preparing an egg white slurry by dissolving a sparingly soluble calcium agent in a raw material liquid; a first egg white filling step of filling a container with a portion of the egg white slurry; an egg yolk arrangement step; a second egg white filling step of filling the container with the remaining egg white slurry so that it covers the yolk; and a step of gelling the egg white slurry to form an egg white portion encapsulating the yolk portion, wherein the egg yolk has a viscosity of 2000 mPa·s or more at 25°C; and when the viscosity of the yolk is less than 8000 mPa·s at 25°C, the viscosity of the egg white slurry in the first egg white filling step is 4000 mPa·s or more at 25°C.

Description

[Technical Field]

[0001] The present invention relates to a coagulated 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] By heating and coagulating cracked eggs without stirring, it is possible to prepare egg dishes in which the yolk and the egg white are present independently, such as fried eggs and boiled eggs. Such egg dishes generally have a shape in which the egg white encloses the egg yolk, and are eaten as is or are popular as ingredients or toppings for other dishes.

[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 substitutes for fried eggs, etc. 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] In the fried egg-like food described in Patent Document 2, the egg yolk was not covered by the egg white, and had a shape in which the egg yolk unnaturally protruded from the egg white. Even in a coagulated egg substitute that is substantially free of egg yolk and egg white, it is preferable that the egg yolk be enclosed within the egg white, from the viewpoints of making the appearance closer to that of a real egg dish and preventing damage such as the detachment of the egg yolk.

[0007] In view of the above circumstances, an object of the present invention is to provide a coagulated egg-like food that is substantially free of egg yolk and egg white, and in which the egg yolk portion is encapsulated within the egg white portion, 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 coagulated egg-like foods. The inventors have discovered that gelling an egg white with calcium alginate, obtained by reacting an alginate with a calcium salt, makes it possible to produce a coagulated egg-like food of a 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 an egg white encapsulating an egg yolk, the present inventors have conducted extensive research into conditions for controlling the reaction speed between alginate and calcium salt to form an egg white encapsulating an egg yolk. They have also discovered that adjusting the viscosity of the egg yolk and egg white to a predetermined range allows the egg white to encapsulate the egg yolk sufficiently, thereby completing the present invention.

[0009] The present invention relates to, for example, the following inventions. (1) A method for producing a coagulated 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 filling step of filling a container with a portion of the egg white portion slurry in a fluid state; an egg yolk portion placement step of placing the egg yolk portion in the egg white portion slurry; a second egg white portion filling step of filling the container with the remaining fluid slurry for the egg white portion so as to cover the egg yolk portion; a gelling step of gelling the slurry for the egg white part filled into the container in the first egg white part filling step and the second egg white part filling step to form the egg white part encapsulating the egg yolk part, the viscosity of the prepared egg yolk portion at 25°C is 2000 mPa s or more; When the viscosity of the prepared egg yolk part at 25°C is less than 8000 mPa s, the viscosity of the slurry for the egg white part in the first egg white part filling step at 25°C is 4000 mPa s or more. A method for producing a coagulated egg-like food. (2) The poorly soluble calcium agent includes at least one selected from calcium carbonate, calcium sulfate, and calcium citrate. (1) A method for producing the coagulated egg-like food product. (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 coagulated egg-like food 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 coagulated 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 coagulated egg-like food according to any one of (1) to (4). (6) The container is a recess including a bottom and a sidewall; The bottom portion includes a substantially flat bottom surface that is generally circular or oval. A method for producing a coagulated egg-like food product according to any one of (1) to (5). (7) When the viscosity of the prepared egg yolk part at 25°C is 8000 mPa s or more, the viscosity of the slurry for the egg white part in the first egg white part filling step at 25°C is 200 mPa s or more. A method for producing a coagulated 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 coagulated 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 coagulated egg-like food product according to any one of (1) to (8). (10) A coagulated 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, The viscosity of the egg yolk portion at 25°C is 2000 mPa s or more, The egg white portion is entirely gelled with calcium alginate and contains the egg yolk portion. Coagulated egg-like food. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a coagulated egg-like food that is substantially free of egg yolk and egg white and in which the egg yolk portion is encapsulated within the egg white portion, and a method for producing the same. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a perspective view of a coagulated egg-like food product according to one embodiment of the present invention. FIG. [Figure 2] FIG. 2 is a cross-sectional view of the coagulated egg-like food taken from the direction II-II. [Figure 3] 1 is a flowchart showing the process for producing the coagulated egg-like food. [Figure 4] 4A and 4B are diagrams showing a container used in the manufacturing process of the coagulated 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 process for producing the coagulated 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] <Coagulated egg-like food> The coagulated egg-like food of the present invention is a food simulating a coagulated egg having an egg yolk portion and an egg white portion, and is characterized by 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 coagulated egg-like food is 0.1% by mass or less. It is preferable that the coagulated 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 products that have been subjected to freeze-thawing, heat sterilization, desugaring, drying, lysozyme-removal, concentration, etc. Similarly, the egg yolk refers to liquid egg yolk obtained by cracking eggs such as chicken eggs, as well as products that have been subjected to freeze-thawing, heat sterilization, desugaring, concentration, etc. Furthermore, it is preferable that the coagulated egg-like food of the present invention has a low content of animal-derived ingredients or does not contain any animal-derived ingredients. For example, the content of animal-derived ingredients in the coagulated egg-like food 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 coagulated egg-like food 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] <Coagulated eggs with yolk and white> In the present invention, "coagulated eggs having a yolk portion and an egg white portion" refers to a cooked egg product in which the egg white portion and the egg yolk portion are each present together, the egg white portion enveloping the egg yolk portion, and which has been coagulated by heating. The coagulated eggs of the present invention do not include cooked egg products such as omelets and scrambled eggs, which are made by cracking an egg and intentionally mixing the egg white and egg yolk. Specific examples of coagulated eggs having a yolk portion and an egg white portion include fried eggs and boiled eggs. It should be noted that a "coagulated egg" is sufficient if at least the outer egg white portion is coagulated, and the egg yolk portion may be soft-boiled.

[0015] <Shape of coagulated egg-like food> In the present invention, the shape of the coagulated egg-like food is not particularly limited as long as the egg white portion encapsulates the egg yolk portion. Specific examples of the shape of the coagulated egg-like food include a substantially disk-like shape, an egg shape like a boiled egg, a rod-like shape (such as a substantially cylindrical shape), a substantially triangular prism, and a spherical shape (ball-like shape). In this specification, a substantially disk-like shape refers to a shape having a substantially circular or elliptical upper surface and a substantially circular or elliptical lower surface opposite the upper surface, and having a relatively thin thickness (for example, a thickness of 1 / 2 or less of the maximum dimension of the upper surface), or a shape like a so-called fried egg, having a substantially circular or elliptical lower surface and a vertex where the thickness is greatest, and having a relatively thin thickness (for example, a thickness of 1 / 2 or less of the maximum dimension of the lower surface).

[0016] A coagulated egg-like food 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. In the illustrated example, coagulated egg-like food 10 has an egg yolk portion 11 and an egg white portion 12 that encapsulates egg yolk portion 11, and is configured in a generally disk shape. Egg white portion 12 forms the outer shape of coagulated egg-like food 10 and includes an upper surface 12a, a lower surface 12b, and a peripheral surface 12e that connects upper surface 12a and lower surface 12b. In the illustrated example, lower surface 12b is formed substantially flat. In this specification, the term "substantially flat" refers to a shape that does not have clear irregularities and includes a configuration with microscopic irregularities. In the illustrated example, upper surface 12a is also formed substantially flat, but this is not limited thereto and may have irregularities. Furthermore, when the substantially disk-shaped albumen portion 12 in the illustrated example is formed using a single mold (recess) as described below, it may be configured so that there is no visible seam (such as a linear irregularity) on the periphery (peripheral surface 12e in the illustrated example). Furthermore, in the illustrated example, egg yolk portion 11 is located approximately in the center of coagulated egg-like food 10 (egg white portion 12) in a plan view seen from the thickness direction T, but it may be offset from the center. Furthermore, coagulated egg-like food 10 may have multiple (e.g., two) egg yolk portions 11, imitating a coagulated egg containing multiple egg yolks.

[0017] <Egg yolk> In the present invention, the egg yolk portion is a portion of the coagulated egg-like food that imitates the yolk portion of the coagulated egg, as exemplified by egg yolk portion 11 in Figs. 1 and 2. The egg yolk portion may be in a semi-cooked state with fluidity, or may be in a solid state where the entire egg is coagulated. The egg yolk portion contains a thickener to satisfy 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.

[0018] <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.

[0019] <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 0.5% by mass or more, more preferably 1.0% 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 thickeners, the thickener content in the egg yolk portion refers to the total content of these multiple thickeners. When the thickener contains modified starch, the modified starch content in the egg yolk portion is, for example, 0.5% 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, 0.01% by mass or more and 1.0% by mass or less.

[0020] <Viscosity of egg yolk> In the present invention, the viscosity of the egg yolk at 25°C is 2000 mPa·s or higher. This prevents excessive flow of the egg yolk and enables it to be enclosed by the egg white. Furthermore, from the viewpoint of more reliably achieving the above-mentioned effects, the lower limit of the viscosity is preferably 8000 mPa·s or higher, more preferably 10000 mPa·s or higher. 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 500000 mPa·s or lower, more preferably 400000 mPa·s or lower. The viscosity of the egg yolk can be measured, for example, using a digital viscometer (e.g., RVDV-1 Prime (Brookfield)). When using the digital viscometer, for example, measurement is performed using a spindle RV-6 at a product temperature of 25°C and a speed of 4 rpm. If the viscosity exceeds 240000 mPa·s, measurement is then 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.

[0021] <Egg white part> As exemplified by egg white portion 12 in Figures 1 and 2, the egg white portion of the present invention is entirely gelled with calcium alginate and encapsulates the entire egg yolk portion. That is, the egg white portion of the present invention is a gelled product comprising a gel network mainly composed of calcium alginate. Furthermore, the egg white portion of the present invention is not formed by bonding together multiple gelled products, but is formed as a continuous and integrated gelled product. As described below, such an 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 egg white portion slurry in a fluid state above and below the egg yolk portion, and then forming a calcium alginate gel.

[0022] <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.

[0023] <Content ratio and amount of egg yolk and egg white> In the coagulated egg-like food of the present invention, the content ratio and content of the egg yolk and egg white can be appropriately set from the viewpoint of approximating the appearance of a real coagulated egg, such as a fried egg or a boiled 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 content of egg yolk in one coagulated egg-like food is preferably 2 g to 30 g. The content of egg white in one coagulated egg-like food is preferably 2 g to 60 g.

[0024] <Method of manufacturing coagulated egg-like food> As shown in the flowchart of Figure 3, the method for producing a coagulated 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 filling step S03, an egg yolk portion arrangement step S04, a second egg white portion filling 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.

[0025] <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.

[0026] <Viscosity of the egg yolk after preparation> In the present invention, the viscosity of the prepared egg yolk portion at 25°C is 2000 mPa·s or more, from the viewpoint of forming an egg yolk portion encapsulated in the egg white portion. Furthermore, the lower limit of this viscosity is preferably 8000 mPa·s or more, more preferably 10000 mPa·s or more, from the viewpoint of more reliably achieving the above-mentioned effects. If the viscosity of the egg yolk portion is 2000 mPa·s or more but less than 8000 mPa·s, it is necessary to adjust the viscosity of the egg white slurry described below to a predetermined viscosity or higher. The upper limit of this viscosity is not particularly limited, and a state with almost no fluidity is acceptable. However, from the viewpoint of obtaining a soft texture and improving handleability during production, the upper limit is preferably 500000 mPa·s or less, more preferably 400000 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 coagulated egg-like food described above. In addition, when 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 egg yolk portion after preparation" may be considered to be the same as the "viscosity of the egg yolk portion of the coagulated egg-like food."

[0027] <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.

[0028] <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.

[0029] <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.

[0030] <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.

[0031] 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.

[0032] <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, but a composition with fluidity. The slurry for egg white part is obtained by performing the dissolution treatment described below on the above-mentioned raw material liquid, and in addition to the water-soluble alginate and the poorly soluble calcium agent, it contains other raw materials of the egg white part. Hereinafter, specific examples of the dissolution treatment will be described.

[0033] <Example of dissolution treatment including mixing treatment> For example, it is preferable that the dissolution treatment in this process includes a treatment 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, it 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 dissolves little by little by the mixing treatment, the ionization of calcium salts is promoted, and the reaction between the water-soluble alginate and 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.

[0034] <Example of dissolution treatment including treatment of adding 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.

[0035] <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.

[0036] <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.

[0037] <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, and preferably 10% by mass or less, more preferably 5% by mass or less.

[0038] <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, the solubility of the poorly soluble calcium agent is extremely low, so 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-malate, and the like. 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 it can gently dissolve the poorly soluble calcium agent and relax the reaction speed between the alginate and the calcium salt.

[0039] <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.

[0040] <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, thereby 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 filling step S05, described below. 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 polyphosphate (sodium tripolyphosphate, sodium tetrapolyphosphate, etc.), and sodium polyphosphate is particularly preferred. The chelating agent may be added to the raw material liquid or during the dissolution treatment.

[0041] <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.

[0042] <Thickener content in egg white slurry> The egg white slurry of the present invention may contain a thickener to adjust the viscosity. The lower limit of the thickener content in the egg white slurry is not particularly limited as long as it achieves a viscosity within the range described below, but is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more. The upper limit of the thickener content in the egg white slurry is not particularly limited, but is preferably 10% by mass or less, and more preferably 5% by mass or less, to improve the flexibility of the egg white slurry. When the egg white slurry contains multiple types of thickeners, the thickener content in the egg white slurry is the total content of these multiple types of thickeners. When the thickener contains modified starch, the modified starch content in the egg white slurry is, for example, 0.5% by mass or more and 10% by mass or less.

[0043] <First egg white filling step S03> In this step, as illustrated in FIG. 5(A), a portion 31 of the egg white slurry in a fluid state is filled into container 20. The term "egg white slurry in a fluid state" means that the entire egg white slurry has not gelled, and 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 in the production of one coagulated egg-like food product. The amount of the egg white slurry filled 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 in the thickness direction to be placed later. For example, the amount of the egg white slurry filled 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 used in this step may have a recess. The shape of the recess may be any shape that corresponds to the shape of the egg white portion. For example, the container may have one recess or multiple recesses. When the container has one recess, the slurry for the egg white portion in the first egg white portion filling step S03, the egg yolk portion, and the slurry for the egg white portion in the second egg white portion filling step S05 are filled into that recess in that order. A container with one recess is suitable for producing, for example, a disk-shaped coagulated egg-like food. When the container has multiple recesses, two recesses may constitute a first mold for forming the lower part of the coagulated egg-like food and a second mold for forming the upper part, respectively. In this case, the first mold is filled with the slurry for the egg white portion and the egg yolk portion in the first egg white portion filling step S03, and the second mold is filled with the slurry for the egg white portion in the second egg white portion filling step S05, and the second mold is then inverted and brought into close contact with the first mold to form the egg white portion. Such a container having multiple recesses allows the production of coagulated egg-like food products in a variety of shapes other than disks.

[0045] 4(A) and (B) are diagrams showing an example of a container having one recess. In the container 20 shown in FIGS. 4(A) and (B), the recess 21 includes, for example, a bottom 22 and a sidewall 23. The bottom 22 preferably includes a substantially flat, roughly 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 an egg white slurry in such a recess 21, a coagulated egg-like food product having a roughly circular or elliptical shape and a substantially flat bottom surface can be prepared. Note that the container 20 may have one recess 21 or multiple recesses 21. As described above, the container used in this step is not limited to the example shown in FIGS. 4(A) and (B).

[0046] <Viscosity of the egg white slurry> In the present invention, when the viscosity of the prepared egg yolk portion at 25°C is less than 8000 mPa·s, the viscosity of the egg white portion slurry in the first egg white portion filling step S03 at 25°C is 4000 mPa·s or more. When the viscosity of the egg yolk portion at 25°C is as low as less than 8000 mPa·s, by setting the viscosity of the egg white portion slurry to 4000 mPa·s or more, problems such as clouding of the egg yolk portion and the egg white portion slurry and leakage of the egg yolk portion from the underside of the egg white portion can be suppressed. Furthermore, when the viscosity of the egg yolk portion at 25°C is 8000 mPa·s or more, the viscosity of the egg white portion slurry is not particularly limited, but by setting the viscosity to 200 mPa·s or more, for example, the egg yolk portion can be more reliably enclosed. The upper limit of the viscosity of the egg white slurry at 25°C in the first egg white filling step S03 is not particularly limited, but is preferably 100,000 mPa·s or less, from the viewpoint of sufficiently dispersing the egg white slurry and encapsulating the egg yolk before gelation begins. The viscosity of the egg white slurry can be measured, as with the viscosity of the egg yolk, using, for example, 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 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 be performed using spindle RV-2. The viscosity value should be read when the viscometer reading is stable.

[0047] <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 portion slurry 31 filled in container 20. In this step, egg yolk portion 11 may be placed on top of egg white portion slurry 31, or a portion of it may be submerged in egg white portion slurry 31. In this step, egg yolk portion 11 is preferably placed in the center of egg white portion slurry 31. As described above, egg yolk portion 11 in this step has appropriate viscosity, and is therefore able to maintain a cohesive shape without becoming cloudy with egg white portion slurry 31. Therefore, it is possible to prepare coagulated egg-like food 10 in which egg yolk portion 11 is encapsulated by egg white portion 12. In this step, the egg yolk portion may be placed using a known filling machine for food production.

[0048] <Second albumen filling process S05> In this step, as exemplified in FIG. 5(C), the remaining fluid egg white slurry 32 is filled into container 20 so as to cover egg yolk portion 11. When container 20 having one recess 21 as exemplified in FIG. 5(C) is used, egg white slurry 32 is filled onto egg white portion 11 and egg yolk portion 11, as well as egg white portion slurry 31 filled into recess 21. Alternatively, when a container having the above-mentioned two recesses (first and second molds) is used, the second mold is filled with the egg white portion slurry of this step, and the second mold is inverted to cover the first mold already filled with the egg white portion slurry and egg yolk portion. In this way, the egg white portion slurry of this step is filled so as to cover the egg yolk portion. Note that, from the viewpoint of preventing the egg white portion slurry from leaking out during inversion, a film may be placed over the opening of the second mold before inversion, and the film may be removed after inversion. The amount of egg white slurry to be filled in this step is not particularly limited as long as it is an amount that covers the entire egg yolk part, but is, for example, 1 to 10 parts by mass per 1 part by mass of egg yolk part. This step may be carried out in parallel with all or part of the egg yolk part-placing step S04, in which case this step may be carried out consecutively from the first egg white part filling step S03. From the viewpoint of maintaining the fluidity of the egg white part slurry, the time from the start of the dissolution treatment in the egg white part slurry preparation step S02 to the end of the second egg white part filling step S05 is preferably 60 minutes or less, more preferably 30 minutes or less.

[0049] <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 dissolving treatment is X (mPa s) and the viscosity of the egg white slurry at 25°C 10 minutes after the dissolving 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 viscosity of the egg white slurry increases little throughout the egg white filling steps S03 and S05. This makes it possible to suppress the increase in viscosity and gelation of the egg white slurry in the egg white filling steps S03 and S05, and to form an egg white part of the desired shape encapsulating the egg yolk part.

[0050] <Gelling step S06> In this step, as illustrated in FIG. 5(D), egg white slurries 31 and 32 filled in the first egg white filling step S03 and the second egg white filling step S05 are gelled to form an egg white 12 containing an egg yolk 11. This produces a coagulated egg-like food 10. In this step, egg white slurries 31 and 32 containing egg yolk 11 are allowed to stand and held in container 20. The holding temperature may be any temperature that promotes the reaction between the alginate and the calcium salt, and is, for example, 5°C or higher and 40°C or lower. The time from the start of the dissolution treatment in egg white slurry preparation step S02 to the end of gelation step S06 is preferably 60 minutes or longer, more preferably 90 minutes or longer, from the viewpoint of preparing a gelled egg white. On the other hand, it is preferably 10 hours or shorter, more preferably 4 hours or shorter, from the viewpoint of preventing a decrease in production efficiency.

[0051] <Other processes> In addition to the above steps, the method for producing a coagulated egg-like food 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.

[0052] <Summary of the embodiments of the present invention> As described above, in the method for producing a coagulated egg-like food 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 fluidized slurry for an egg white portion is filled into a container 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 filling of the slurry for an egg white portion. Therefore, by encapsulating the egg yolk portion in the fluidized slurry for an egg white portion and then gelling the entire mixture, an egg white portion encapsulating the egg yolk portion can be prepared. Furthermore, encapsulating the egg yolk portion within the egg white portion prevents the egg yolk portion from falling off during distribution or cooking, thereby maintaining a desirable appearance of the coagulated egg-like food. Furthermore, maintaining the fluidity of the slurry for an egg white portion in the egg white portion filling steps S03 and S05 enables efficient processing using common filling techniques in food production. In particular, when a coagulated egg-like food is produced using a container having one recess, the first egg white portion filling step S03, the egg yolk portion arranging step S04, and the second egg white portion filling step S05 can be carried out in a short time, thereby improving production efficiency.

[0053] Furthermore, by setting the viscosity of the egg yolk at 25°C to 2000 mPa·s or more and, when the viscosity of the egg yolk at 25°C is less than 8000 mPa·s, setting the viscosity of the egg white slurry in the first egg white filling step to 4000 mPa·s or more at 25°C, exposure of the egg yolk due to turbidity of the egg yolk and egg white, crushing of the egg yolk, leakage of the egg yolk, etc. can be suppressed, and a coagulated egg-like food in which the egg yolk is sufficiently enclosed by the egg white can be produced.

[0054] Furthermore, by using alginate as the main gelling agent for the egg white slurry, a coagulated egg-like food product can be obtained in which the egg yolk is more fully encapsulated than with 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 increase the viscosity of the slurry before gelling. In this case, the fluidity of the egg white would decrease, making it difficult to encapsulate the egg yolk. In contrast, the present invention uses alginate and a sparingly soluble calcium agent to reduce the viscosity of the egg white slurry and impart sufficient fluidity. As a result, an egg white encapsulating the egg yolk can be formed. Additionally, the sufficient fluidity of the egg white slurry allows the slurry to spread so as to adhere closely to the egg yolk, resulting in the formation of an egg white that is highly integrated with the egg yolk.

[0055] 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 egg white slurry can promote ionization of the calcium salt from the poorly soluble calcium agent. 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 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 between the calcium salt and the alginate. This allows the fluidity of the egg white slurry to be maintained until the second egg white filling step S05. Furthermore, by using a pH adjuster and a chelating agent in combination, the excess calcium salt that causes premature 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 egg whites containing egg yolks can be produced more stably.

[0056] <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.

[0057] 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]

[0058] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0059] <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.

[0060] [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.

[0061] [Table 1]

[0062] [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.

[0063] 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.

[0064] [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.

[0065] [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).

[0066] 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.

[0067] 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.

[0068] <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.

[0069] [Table 2]

[0070] [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 viscosity of egg yolk 1 was less than 2000 mPa·s, while the viscosities of egg yolks 2 to 9 were 2000 mPa·s or higher. The viscosity of egg yolk 1 was below the lower limit of measurement, 100.

[0071] [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. Approximately 10 g of the egg yolk was ejected, and the maximum dimension of the egg yolk on the flat surface was measured. The time required from ejection to measuring the height was approximately 5 minutes for each sample.

[0072] As a result, as shown in Table 2, egg yolk part 1 flowed onto a flat surface and did not form a shape, so the maximum dimension could not be measured. Furthermore, it was found that egg yolk parts 2 to 9 tended to have smaller maximum dimensions as the viscosity increased.

[0073] <Test Example 3: Examination of the blending of egg white and egg yolk in coagulated egg-like food> [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.

[0074] [Table 3]

[0075] [Measurement of viscosity of egg white slurry] The viscosity at 25°C of the prepared egg white slurries 6 to 8 and the egg white slurry 1 prepared in Test Example 1 was measured. The viscosity was measured at the time of the first egg white 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.

[0076] 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.

[0077] [Preparation of coagulated egg-like food] As shown in Tables 4 to 6, roughly disk-shaped coagulated egg-like food samples of Examples 1 to 19 and Comparative Examples 1 to 5 were prepared as follows by combining each of egg yolk parts 1 to 9 prepared in Test Example 2 with egg white part 1, and each of egg yolk parts 1, 2, 3, 4, and 6 prepared in Test Example 2 with egg white parts 6 to 8.

[0078] 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 into the container using a syringe, and the first egg white filling step was carried out. 10 g of egg yolk was then filled into the egg white slurry filled in the container using a syringe. Immediately thereafter, 20 g of the remaining egg white slurry was filled so as to cover the egg yolk, and the second egg white filling step was carried out. The mixture was left to stand for approximately 2.5 hours from the start of the dissolving treatment to allow gelation, and then heat sterilization (approximately 70°C) and freezing were carried out to produce each coagulated egg-like food sample.

[0079] [Table 4]

[0080] [Table 5]

[0081] [Table 6]

[0082] [Appearance evaluation] Three trained panelists with over six years of experience in developing egg processed products evaluated the appearance of each thawed coagulated 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 coagulated egg-like food sample based on the following comprehensive evaluation criteria. (Scoring criteria) 2 points: The yolk remains surrounded by the albumen, and the appearance resembles a coagulated egg. 1 point: The slurries for the egg yolk and egg white become cloudy before gelling, exposing most of the egg yolk. Alternatively, the viscosity of the egg yolk is too low, so the egg yolk cannot maintain its shape and is not enveloped by the egg white. (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).

[0083] As shown in Tables 4 to 6, in Examples 2 to 8 and 11 to 19, in which the viscosity of the yolk portion at 25°C was 8000 mPa·s or more, and in Examples 1, 9, and 10, in which the viscosity of the yolk portion was 2000 mPa·s or more but less than 8000 mPa·s and the viscosity of the egg white slurry at 25°C in the first egg white filling step was 4000 mPa·s or more, the structure in which the yolk portion was enveloped in the egg white portion was maintained, and all were rated A. On the other hand, in Comparative Examples 1 to 4, in which the viscosity of the yolk portion at 25°C was less than 2000 mPa·s, the viscosity of the yolk portion was too low to maintain its shape, and part of the yolk portion was exposed from the egg white, and all were rated B. In particular, in Comparative Example 2, in which the viscosity of both the yolk portion and the egg white slurry was low, the yolk portion and the egg white slurry became cloudy, and the yolk portion was exposed over a wide area of ​​the egg white. In addition, in Comparative Example 5, in which the viscosity of the egg yolk portion was 2000 mPa·s or more but less than 8000 mPa·s and the viscosity of the egg white slurry was less than 4000 mPa·s, the egg yolk portion leaked from the low-viscosity egg white slurry filled in the first egg white filling step and was exposed from the underside of the egg white portion, resulting in a rating of B.

[0084] <Test Example 4: Examination of the ratio of egg white to egg yolk in coagulated egg-like foods> [Preparation of coagulated egg-like food] Approximately disk-shaped coagulated egg-like food samples (Examples 20 to 22) 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 filling step, the amount of egg yolk, and the amount of egg white slurry placed in the second egg white filling step were changed to the amounts shown in Table 7.

[0085] [Table 7]

[0086] [Appearance evaluation] Three trained panelists with at least six years of experience in developing processed egg products evaluated the appearance of each thawed coagulated egg-like food sample based on the same scoring criteria as in Test Example 3. In addition, an evaluation of the appearance of each coagulated egg-like food sample was determined based on the same overall evaluation criteria as in Test Example 3.

[0087] As shown in Table 7, in Examples 20 to 22, in which the amount of egg white slurry placed in the first egg white filling step, the amount of egg yolk, and the amount of egg white slurry placed in the second egg white filling step were changed, the structure in which the egg yolk was enveloped in the egg white was maintained, and all were rated A.

[0088] <Test Example 5: Production of boiled egg-like coagulated egg-like food> A coagulated egg-like food product in the shape of a boiled egg was produced using the egg white slurry 1 and egg yolk 6 used in the above-mentioned test example. A commercially available mold for a boiled egg was used as the container. This container had a first mold on the blunt end of the boiled egg and a second mold on the sharp end, and the openings of the first mold and second mold were overlapped to form the shape of a boiled egg.

[0089] First, the first mold was filled with the egg white slurry using a syringe up to a position 5 mm below the open end, and the egg yolk was then filled using a syringe from above the center of the filled egg white slurry. The second mold was filled to capacity using a syringe. A thin film was then placed over the opening of the second mold. The second mold was quickly placed upside down on top of the first mold, the film was removed, and the mixture was allowed to stand for approximately 2 hours and 30 minutes. After standing, the gelled coagulated egg-like food was removed from the first and second molds. This coagulated egg-like food had the shape of a boiled egg, with the egg white completely encasing the egg yolk. This demonstrated that coagulated egg-like foods of various shapes can be produced by changing the shape of the mold.

[0090] <Summary of Examples> From the above, it was found that, in addition to being produced through the above-mentioned steps, a coagulated egg-like food in which the entire egg yolk is encapsulated by the egg white can be obtained, even if it does not substantially contain egg yolk or egg white, by setting the viscosity of the prepared egg yolk at 25°C to 2000 mPa s or more, and, if the viscosity of the egg yolk is less than 8000 mPa s, setting the viscosity of the egg white slurry at 25°C to 4000 mPa s or more in the first egg white filling step. [Explanation of symbols]

[0091] 10 Coagulated 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 coagulated 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 an egg white portion having fluidity by dissolving a poorly soluble calcium agent in a raw material liquid containing at least one water-soluble alginate selected from sodium alginate, potassium alginate, and ammonium alginate, water, and at least one calcium salt selected from calcium carbonate, calcium sulfate, calcium citrate, and an oil-coated calcium salt as a main component; a first egg white portion filling step of filling a container with a portion of the egg white portion slurry in a fluid state; an egg yolk portion placement step of placing the egg yolk portion in the egg white portion slurry; a second egg white portion filling step of filling the container with 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 filled into the container in the first egg white part filling step and the second egg white part filling step to form the egg white part encapsulating the egg yolk part, The viscosity of the prepared egg yolk portion at 25°C is 2000 mPa s or more, When the viscosity of the prepared egg yolk part at 25°C is less than 8000 mPa s, the viscosity of the slurry for the egg white part in the first egg white part filling step is 4000 mPa s or more at 25°C. A method for producing a coagulated 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 coagulated egg-like food 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 coagulated egg-like food 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 coagulated egg-like food according to claim 1 or 2.

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

6. The container comprises: a recess including a bottom and a sidewall; The bottom portion includes a substantially flat bottom surface that is generally circular or oval. A method for producing the coagulated egg-like food according to claim 1 or 2.

7. when the viscosity of the prepared egg yolk part at 25°C is 8000 mPa s or more, the viscosity of the slurry for the egg white part in the first egg white part filling step is 200 mPa s or more at 25°C. A method for producing the coagulated egg-like food according to claim 1 or 2.

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

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

10. In the step of gelling the slurry for the egg white portion, the slurry for the egg white portion containing the egg yolk portion is held in the container at a temperature of 5°C to 40°C. A method for producing the coagulated egg-like food according to claim 1 or 2.

11. A coagulated egg-like food 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, The viscosity of the egg yolk portion at 25°C is 2000 mPa s or more, The egg white portion is a continuous and integral gelled substance entirely gelled with calcium alginate, and encapsulates the egg yolk portion. Coagulated egg-like food.

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