Egg-like food, method for producing egg-like food, and method for imparting richness to egg-like food.

Abstract

To cause egg-like richness in an egg-like food by using a plant-derived raw material.SOLUTION: An egg-like food production method according to the present invention is constituted by at least blending. Here, at least an edible oil and fat is blended to thereby obtain a liquid blend. A linoleic acid content in the liquid blend is 3.2 mg / 100 g or more and 5.0 mg / 100 g or less. This enables an egg-like food with enhanced egg-like richness to be produced.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to egg-like foods, a method for producing egg-like foods, and a method for imparting an egg-like umami to egg-like foods.

Background Art

[0002] In recent years, alternative foods have been created by replacing some or all of the animal-derived raw materials with plant-derived raw materials to make foods similar to animal-based foods. The background for this is that there are people who avoid consuming animal-based foods for various reasons. One reason is that animal-based foods contain cholesterol. Another reason is that vegetarians and vegans refrain from consuming them. Still another reason is the environmental burden problem caused by animal breeding. For these reasons, there is a certain demand for alternative foods using plant-derived raw materials. One specific form of alternative food is alternative meat manufactured using plant-based raw materials without using animal meat. Another specific form is alternative eggs manufactured using plant-based raw materials without using eggs. Regarding alternative eggs, various studies on foods have been conducted so far.

[0003] Patent Document 1 discloses an egg-like baked and coagulated food that uses a heat-coagulable plant protein material and soy cream as raw materials to manufacture an egg-like baked and coagulated food while reducing the amount of eggs used. Patent Document 2 discloses a liquid composition that contains a specific amount of egg yolk, milk, sodium alginate, and calcium in order to have a texture peculiar to raw egg yolk while reducing the content of egg yolk.

[0004] ​​​​​​​​​​Patent Document 3 describes a method for producing scrambled egg-like food without using egg liquid. To obtain food for scrambled eggs, starchy vegetables and soy protein paste are mixed together. And so it is. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2017-169488 [Patent Document 2] Japanese Patent Publication No. 2013-39096 [Patent Document 3] Japanese Patent Publication No. 2002-119260 [Overview of the project] [Problems that the invention aims to solve]

[0006] The problem that this invention aims to solve is the ability to create an egg-like food using plant-derived raw materials. The goal is to provide a taste or aroma. The challenges in creating alternative foods include taste, aroma, texture or properties, and color. There are various components, including nutritional components and functional components. Among them, taste and aroma are directly related to what is eaten. It affects the taste that people perceive. By reducing or eliminating the use of eggs, plant-based ingredients are used. Imparting the rich flavor of eggs using conventional ingredients is one of the challenges in creating egg substitutes. [Means for solving the problem]

[0007] The inventor of this application was investigating how to impart the richness of egg to plant-derived food ingredients. Therefore, the inventor of this application discovered that (1) by using vegetable oils, the richness is (2) By using vegetable oil with a high linoleic acid content, an egg-like richness is achieved. The fact is that it is granted. Applying the above mechanism, the present invention can be defined as follows: be.

[0008] The method for producing egg-like food according to the present invention comprises at least a preparation. Here, What is prepared by a person or apparatus is at least edible oil and fat, and obtained therefrom This is a compounded liquid, and the linoleic acid content in this compounded liquid is 3.2g / 100 The amount is 5.0 g / 100g or less, and the linoleic acid content is 5.0 g / 100g or less. The method for measuring the linoleic acid content is as follows: Analytical method for quantitative analysis using gas chromatography with a flame ion detector after lipid hydrolysis. Furthermore, the linoleic acid concentration of the oils and fats contained in the preparation is 32% by weight or more. The method for measuring the linoleic acid concentration involves using a flame ion detector after hydrolysis of the oil and fat. This method uses an analytical technique that quantifies using chromatography. Furthermore, the edible oils and fats are small If not available, use any of the following: cottonseed oil, sunflower oil, grape oil, soybean oil, or corn oil. There is one or more types.

[0009] Preferably, in this manufacturing method, the oil and fat content in the prepared liquid is 3% by weight or less. The above and 20% by weight or less. Preferably, further compounded in the above formulation. This is a processed vegetable or fruit product. More preferably, the egg-like food is made from animal ingredients. It does not contain this. The linoleic acid content in the egg-like food according to the present invention is 3.2 g / 100 g or more, The amount is 5.0g / 100g or less. The method for measuring the linoleic acid content is as follows: This analytical method involves quantitative analysis using gas chromatography with a flame ion detector. The linoleic acid concentration of the oils and fats contained in the egg-like food according to the present invention is 32% by weight or more. In addition, the edible oil contained in the egg-like food according to the present invention is at least one of cottonseed oil, sunflower oil, grape oil, soybean oil, or corn oil.

[0010] Preferably, the content of the oil or fat contained in the egg-like food is 3% by weight or more and 20% by weight % or less. Also preferably, what the egg-like food further contains is processed products of vegetables or fruits. More preferably, the egg-like food does not contain animal-derived raw materials. Even more preferably, the egg-like food is a scrambled egg-like food. The method for imparting an egg-like umami to the egg-like food according to the present invention comprises at least formulation. Here, what is formulated by a person or a device is at least edible oil, and what is obtained thereby is a formulated liquid, and the linoleic acid content in the formulated liquid is 3.2 g / 100 g or more and 5.0 g / 100 g or less. Also, the linoleic acid concentration of the oil or fat contained in the formulated liquid is 32% by weight or more. Furthermore, the edible oil is at least one of cottonseed oil, sunflower oil, grape oil, soybean oil, or corn oil.

[0011] Preferably, in this method, the content of the oil or fat contained in the formulated liquid is 3% by weight or more, and 20% by weight or less. Also preferably, what is further formulated in the formulation is processed products of vegetables or fruits. Even more preferably, the egg-like food does not contain animal-derived raw materials.

Advantages of the Invention

[0012] What the present invention enables is the provision of an egg-like food with enhanced umami.

Brief Description of the Drawings

[0013] [Figure 1] Flowchart for manufacturing egg-like food products [Figure 2] Sensory evaluation results of richness in egg-like foods (diagram) [Figure 3] Sensory evaluation results of complexity in egg-like foods (diagram) [Figure 4] Sensory evaluation results of bitterness in egg-like foods (diagram) [Modes for carrying out the invention]

[0014] <Egg food> In this specification, "egg food" means a food product that is a uniform mixture of egg white and egg yolk. It contains as its main ingredient. Specifically, it is used in omelets, scrambled eggs, and rolled omelets. Examples include scrambled eggs, etc. Egg products can take the form of liquid, gel, or solid. ru.

[0015] <Egg-like foods> The egg-like food according to the present invention (hereinafter also referred to as "this egg-like food") is a food that contains eggs This product replaces some or all of the egg ingredients with plant-derived ingredients. Egg-like foods are foods that look like egg foods or are substitutes for egg foods in their intended use. It refers to that.

[0016] <Processed vegetable or fruit products> Only processed vegetables or fruits can be used in this egg-like food product. The type of vegetable is not specified. However, to give examples, tomatoes, carrots, turnips, radishes, spinach, bell peppers, asparagus Paragus, barley grass, garland chrysanthemum, mustard greens, lettuce, komatsuna, angelica tree leaves, sweet potato, potato, moro Heiya, paprika, parsley, celery, mitsuba, lettuce, radish, shiso, eggplant, Green onions, pumpkin, burdock, green onions, ginger, garlic, chives, corn, snow peas, okra These include turnips, cucumbers, melons, zucchini, loofahs, bean sprouts, etc. The type of fruit is also not specified. Yes, but to give examples, lemons, oranges, navel oranges, grapefruits, and mandarins. Citrus fruits such as lime, sudachi, yuzu, shikwasa, and tankan, apples, plums, peaches, Cherries, apricots, plums, prunes, camu camu, pears, European pears, loquats, strawberries, raspberries Berries, blackberries, blackcurrants, cranberries, blueberries, melons, watermelons, kiwis Fruits, pomegranates, grapes, bananas, guavas, acerola, pineapples, mangoes, These include passion fruit and lychee. These vegetables are suitable for use in egg-like foods from the perspective of their color. The plant, or its fruit, is preferably a carotenoid-containing plant.

[0017] <Carotenoid-containing plants> In the embodiments of the present invention, a carotenoid-containing plant is a plant that contains carotenoids It contains carotenoids, which are yellow, orange, or red pigments widely found in plants and animals. It is a pigment. In the present invention, the carotenoid-containing plant is a β-carotene-containing plant. It is preferable to do so. Furthermore, in the present invention, the carotenoid-containing plants are carrots and pumpkins. It is preferable that it be one or more of the following: tea, bell pepper, citrus fruit, and mango. To give specific examples of citrus fruits, there are mandarins, ponkan oranges, oranges, tangors, pomelos, and ginger oranges. These include grapefruit, lemon, lime, yuzu, kabosu, shikwasa, etc. In this regard, the citrus fruit is preferably orange or mandarin orange. A processed product of a carotenoid-containing plant is a processed product that uses a carotenoid-containing plant as a raw material. The form of the processed product is not particularly limited, but may include juice, juice pulp, and concentrated juice. Examples include dried juice and dried powder.

[0018] <Carrot processed products> In the embodiments of the present invention, the carrot processed product refers to a processed carrot, and is exemplified by These include carrot juice, concentrated carrot juice, and carrot pulp. Carrot juice is made from carrots. The gins are crushed and juiced, or strained, to remove some or all of the pulp. This refers to carrot juice. Also, concentrated carrot juice refers to concentrated carrot juice. The juice obtained by diluting the condensed juice and returning it to its original juiced state is also called carrot juice. What is taken in here is, "Carrot Juice and Carrot Mix Juice Quality Labeling Standards" (September 30, 2011) Consumer Affairs Agency Notification No. 10) "Carrot juice," "Carrot extract," and "Concentrated Examples include "shriveled carrots."

[0019] In embodiments of the present invention, the carrot processed product used as a raw material is yellow carrot It is preferable that the product is a processed product of or a processed product of orange carrots.

[0020] <Edible fats and oils> The purpose of using edible oils and fats in this invention is to impart richness to egg products. The edible oils and fats in this embodiment are oils and fats that are used for food. The edible oils used in this are preferably of plant origin. Specific examples of edible oils are as follows: To name a few, flaxseed oil, perilla oil, olive oil, grapeseed oil, corn oil, and These include sesame oil, rice bran oil, soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, cottonseed oil, etc. In this invention, from the viewpoint of imparting an egg-like richness, grape oil, which has a high linoleic acid content, It is preferable to use soybean oil, corn oil, cottonseed oil, or sunflower oil with a high linoleic acid content. In fact, these edible oils have a linoleic acid content in their fatty acid composition that is at least It is 30% by weight or more, and generally 50% by weight or more. When using sunflower oil, linoleum It is preferable to use sunflower oil with a high linoleic acid content. Sunflower oil containing linoleic acid is defined as sunflower oil in which the linoleic acid content in the fatty acid composition of the oil is 50% or less. The above is the most preferred edible oil for use in this invention is one with a high linoleic acid content. It is rotting oil or cottonseed oil. The reason is that, from an odor perspective, it does not affect the flavor of egg-like foods. Because there are few of them.

[0021] In the present invention, edible oils and fats and processed vegetable or fruit products are mixed and homogenized. This is preferable. By homogenizing these, the taste of the egg-like food will be even and smooth. It results in a milder flavor.

[0022] The amount of edible oil in this egg-like food product is not particularly limited. The lower limit of the oil and fat content is preferably 3% by weight, more preferably 5% by weight, and even more preferably The amount is 10% by weight. The upper limit for the edible oil content in this egg-like food is preferably 10% by weight. The amount is 20% by weight, more preferably 15% by weight.

[0023] <Processed grain products> The cereal processed product according to the embodiment of the present invention is a processed cereal. In this context, cereals include plants of the grass family and plants of the legume family. Examples of cereals are given below. And rice, wheat, barley, oats, soybeans, peas, kidney beans, broad beans, chickpeas, Examples include lentils, millet, barnyard millet, and foxtail millet.

[0024] The cereal processed product according to the embodiment of the present invention is preferably a cereal juice or puree. It is preferable to do so. Examples of grain processed products include rice milk, soy milk, oat milk, etc. be.

[0025] The purpose of using cereal products in this invention is to impart richness to egg-like foods and to enhance nutritional value. This is an increase in minutes. Proteins and carbohydrates contained in processed grain products are in food. It can impart a rich flavor. In addition, nutritional improvements can be expected from the component. Another purpose is to adjust the color tone, especially the brightness. This is the case with processed grain products, and their color tone is White-ish ingredients, when combined with other food ingredients, increase the brightness of the resulting mixture, making it lighter. It becomes possible to achieve a good color tone. From this viewpoint, the grains of the processed grain products used in the present invention are Processed foods that are white in color, such as rice, wheat, oats, soybeans, and white kidney beans. It is preferable.

[0026] The lower limit of the cereal content in this egg-like food product is preferably 2% by weight, more preferably Or, by weight. The upper limit of the content of processed grains in this egg-like food is preferably 20% by weight, more preferably 10% by weight.

[0027] <Animal raw materials> The animal-derived raw materials according to embodiments of the present invention are food raw materials whose origin is animal This is the case. Examples of animal-derived ingredients include beef, pork, chicken, chicken eggs, sheep, horse, fish, and other ingredients derived from animals. The raw materials are listed. In this egg-like food product, chicken eggs are not excluded from use. However, From the perspective of minimizing the use of animal-derived ingredients, the weight percentage of eggs contained in this egg-like food product is as follows: More preferably, it is 50% by weight or less. More preferably, it is 20% by weight or less, and even more preferably... More preferably, it is 10% by weight or less, and most preferably 0% by weight.

[0028] <Other seasonings> The use of seasonings as raw materials for this egg-like food is not excluded by this invention. These are ingredients that are used to adjust the flavor of a dish. Examples of seasonings include sugar, vinegar, Mirin, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, meat extract, etc. From the perspective of not using animal-derived ingredients, we do not use animal-derived ingredients such as meat extracts or fish extracts. It is preferable to avoid artificial flavorings by using umami seasonings and yeast extract. It is preferable not to use it.

[0029] <Additives> This egg-like food product may contain various additives as appropriate. These additives are typically found in food and beverages. These are additives, such as sweeteners, acidulants, colorants, pH adjusters, and antioxidants. These include agents, fragrances, thickeners, coagulants, emulsifiers, etc. As an egg-like food, it is possible to make baked egg-like foods such as omelets, scrambled eggs, and fried eggs. From this perspective, it is preferable to use a thickener, coagulant, or emulsifier. Suitable for use in this egg-like food product. The effective thickeners or coagulants are not particularly limited, but examples include pectin, agar, starch, Modified starch, carrageenan, guar gum, locust bean gum, galactomannan, alcohol These include sodium ginate, gum arabic, cellulose, gelatin, etc. Also, thickening agents, Alternatively, calcium can be used to promote coagulation. Examples include calcium lactate, calcium chloride, and eggshell calcium. When considering scrambled egg-like foods as the main egg-like food, a preferred coagulant and The coagulation accelerators are sodium alginate and calcium, respectively. And by using a coagulation accelerator, it is possible to achieve the same result as when making scrambled eggs using real eggs. You can obtain a certain texture.

[0030] <Conceptual Structure of a Method for Manufacturing Egg-like Food Products> The manufacturing method for this egg-like food product (hereinafter sometimes referred to as "this manufacturing method" in this section) is conceptually described. At the very least, it consists of a mixture. Figure 1 shows the flow of this manufacturing method. This manufacturing method consists of at least the compounding ( S10) Heating (S20) and filling (S30).

[0031] <Compounding (S10)> The ingredients blended in the blending process include, at a minimum, processed vegetables or fruits, and edible oils and fats. The purpose of preparing processed vegetable or fruit products and edible oils is to adjust the flavor and nutritional content. This is a matter of adjusting the proportions. The prepared raw materials are thoroughly mixed after preparation. The prepared raw materials and The items that are not excluded are, in addition to the aforementioned processed vegetable or fruit products and edible oils and fats, the aforementioned processed grain products. These include other processed plant products, other seasonings, and additives. The Brix of the prepared solution is preferably 20 or less.

[0032] <Heating (S20)> This manufacturing method employs heating as appropriate. One of the purposes of heating is to sterilize the mixture. Another purpose of heating is to accelerate the solidification of the mixture. In the aforementioned mixture, a coagulant is used. In this case, the heating process may accelerate coagulation depending on the type of coagulant. The method may be a known method, such as plate sterilization and tubular sterilization methods. be.

[0033] <Filling (S30)> In addition to the above, this manufacturing method appropriately employs filling. The filling method may be a known method. The container in which this egg-like food is filled can be any known type, for example, a vinyl container. These include plastic containers, cans, bottles, paper containers, and PET bottles, etc.

[0034] <Linoleic acid> The egg-like food according to the present invention contains linoleic acid. The purpose of this is to impart an egg-like richness. From this perspective, the The lower limit of the nolic acid content is preferably 3.2 mg / 100g, more preferably 3. 3. g / 100g. Furthermore, the upper limit for linoleic acid content in this egg-like food product is 5. It is 0 mg / 100g. More preferably, it is 4.5 mg / 100g. Even more preferably The concentration is 4.3 mg / 100g. Within this concentration range, the egg-like richness is achieved. It will feel just right.

[0035] Furthermore, the edible oils used in the manufacture of this egg-like food product have a linoleic acid concentration. However, it is preferable to use one that is 50% by weight or more. In this case, the linoleic acid concentration of the oil in the egg-like food product is 32% by weight or more. It is preferable that the linoleic acid in the oil in the egg-like food is used. It is preferable that the acid concentration be 50% by weight or more.

[0036] <Method for measuring linoleic acid content and linoleic acid concentration> Linoleic acid content in egg-like food products and edible oils and fats used in the present invention The linoleic acid concentration can be measured by known methods. Particularly preferably, water This measurement was performed using gas chromatography with a flame ion detector.

[0037] <color tone> The color of the egg-like food according to the present invention is preferably egg-like. The law includes the use of colorants, etc. In the embodiments of the present invention, color tone refers to the characteristics of the color. It is a matter that includes lightness, hue, and saturation. The general term for color tone is L. It is the *a*b* (L-star, A-star, B-star) color system. The indicators of a color system are lightness (L* value) and chromaticity (hue and saturation) (a* value, b* value). The measurement method for the temperature can be a well-known method. The measuring equipment is commercially available. Examples of measurement methods are provided. Then, the colorimeter SPECTROPHOTOMETER CM-5 (manufactured by Konica Minolta) That is the case.

[0038] <Viscosity> The viscosity of the egg-like food is not particularly limited. If the egg-like food is liquid, The viscosity is preferably 1,000 to 5,000 mPa·s. Method for measuring Type B viscosity The method can be a publicly known method. An example of a measurement method is the TVB-10 viscometer (Toki Sangyo Co., Ltd.) The conditions were as follows: using a (company-made) device, at 20°C, with a rotation speed of 12 rpm, 60 seconds after starting.

[0039] <Cholesterol content> The cholesterol content of this egg-like food product is not particularly limited, but is preferably 3.0% by weight. The following: More preferably, 1.0% by weight or less. Even more preferably, 0% by weight. Yes, it is. The method for measuring cholesterol content can be a well-known method.

[0040] <Soluble solid content> The soluble solids content (hereinafter also referred to as "Brix") of this egg-like food product is not particularly limited. However, it is preferably 4.0 or higher and 20 or lower. Furthermore, the method for measuring Brix is ​​known. This method is acceptable. An example of a measurement device is an optical refractometer (NAR-3T, manufactured by ATAGO). That is the case.

[0041] <ph> The pH of the egg-like food according to this embodiment is not particularly limited, but from the viewpoint of taste, it is preferable. The value is between 5.0 and 7.0, and more preferably between 5.5 and 6.5. [Examples]

[0042] [Test 1] Differences in richness due to differences in linoleic acid content We investigated the differences in egg-like richness in egg-like foods due to differences in linoleic acid content. <Method for measuring linoleic acid content> After adding heptadecanoic acid as an internal standard to the sample, 0.5 mol / L sodium hydroxide was added. A methanol solution was added and the mixture was heated until a homogeneous solution was obtained, followed by saponification. Boron trifluoride-meth After adding the Nol reagent and heating, methyl esterification is carried out using hexane and saturated saline solution. The n-hexane solution of the prepared methyl ester was injected into a gas chromatograph, and water was used. The measurement was performed using a flame ion detector.

[0043] <Comparative Example 1, and Test Examples 1 to 5> Commercially available carrot concentrate (Brix 50), high-linoleic sunflower Using sunflower oil, high-oleic sunflower oil, and other raw materials, see Table 1. The mixture was prepared and mixed as described above to create Comparative Example 1 and Test Examples 1 to 5. Then, a 2% calcium lactate solution was mixed and gelled, and scrambled eggs were made using this mixture. We created an egg-like food product.

[0044] [Table 1]

[0045] <Evaluation Criteria> The amount of oil, oleic acid content, linoleic acid content, and linoleic acid ratio in each sample were measured. Measurements were taken. In addition, sensory evaluations were conducted for each sample regarding egg-like richness, complexity, and bitterness. The sensory evaluation was conducted by 19 trained panelists, with Comparative Example 1 scored at 4 points. The intensity of each flavor was expressed on a 7-point scale. The sensory evaluation score for each flavor was determined by the value of the flavor. The flavor is designed to become stronger as it ages.

[0046] <Result> The amount of oil, oleic acid content, and linoleic acid content of each sample are as shown in Table 2. Yes. Furthermore, the results of the sensory evaluation regarding egg-like richness, complexity, and bitterness are shown in Table 3 and Figure 2. As described in sections 4 through 4.

[0047] [Table 2]

[0048] [Table 3]

[0049] As the linoleic acid content increased, the egg-like richness became more pronounced. Therefore, Test Example 5, which has a higher linoleic acid content, is better than Test Example 4, which has a lower linoleic acid content. The result was that the egg-like richness was perceived as weaker. Compared to Comparative Example 1 regarding the egg-like richness. A statistically significant difference (Dunnett test, p<0.05) was observed in test examples 3 and 4. Furthermore, the complexity and bitterness are also more pronounced as the linoleic acid content increases. The results were as follows. Regarding complexity, compared to Comparative Example 1, there were differences in the complexity of Test Examples 1 to 4. There was a difference in taste (Dunnet's test, p<0.05). Regarding bitterness, compared to Comparative Example 1... In test examples 1 through 5, a statistically significant difference (Dunnett test, p<0.05) was observed.

[0050] <Consideration> It is generally said that richness is influenced by the persistence, complexity, and breadth of flavor. A certain degree of bitterness affects the complexity. It was found that the egg-like flavor persists longer, and the complexity is enhanced by a certain degree of bitterness. However, when the linoleic acid content exceeds a certain amount, the bitterness intensifies, so it is not always necessary to It was found that the egg-like flavor did not increase in a quantity-dependent manner. In this study, the comparative example and In comparison, Test Examples 1 to 5 showed higher sensory evaluation scores for richness. From the fruit, the lower limit of the linoleic acid content that optimally provides an egg-like richness is preferably, It was found to be around 3.2. Also, linoleic acid, which allows you to feel the richness of the egg, is optimal. It was found that the upper limit of the content is around 5.0, preferably around 4.5. [Industrial applicability]

[0051] The field in which this invention is useful is the manufacture and sale of egg-like foods.< / ph>

Claims

1. A method for producing an egg-like food product comprises at least the following steps: Preparation: What is prepared here is at least edible oil and fat, and what is obtained therefrom is a prepared liquid, and, The linoleic acid content in the prepared solution is 3.2 g / 100 g or more and 5.0 g / 100 g or less. The edible oils and fats mentioned above are at least one of the following: cottonseed oil, sunflower oil containing high levels of linoleic acid, grape oil, or corn oil. The method for measuring the linoleic acid content involves quantitative analysis using gas chromatography with a flame ion detector after hydrolysis of the oil and fat.

2. The manufacturing method of claim 1, wherein the oil and fat content in the compounded liquid is 3% by weight or more and 20% by weight or less.

3. A manufacturing method according to claim 1, wherein the further compounding in the compounding is a processed product of a vegetable or fruit.

4. The manufacturing method of claim 3, wherein the egg-like food does not contain animal-derived ingredients.

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