Method for producing egg-like food products, and method for reducing the grittiness of egg-like food products.

Abstract

To provide an egg-like food that has enhanced nutrition as a protein source while having reduced roughness.SOLUTION: A method for producing an egg-like food according to the present invention includes at least a step for preparation, wherein the materials to be prepared include at least plant-derived protein-containing compositions, peptide-containing compositions, and thickeners or gelators, resulting in a preparation liquid. The plant is a plant from the Fabaceae family.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing an egg-like food and a method for reducing a rough feeling in an egg-like food.

Background Art

[0002] In recent years, foods that replace some or all of the animal-derived raw materials with plant-derived raw materials and are made into animal-based food-like foods have been created.

[0003] 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 avoid consuming them. Still another reason is the problem of the environmental burden caused by raising animals. For these reasons, there is a certain demand for alternative foods using plant-derived raw materials.

[0004] Specific forms of alternative foods include alternative meat made using plant-derived raw materials without using meat. Another specific form is alternative eggs made using plant-derived raw materials without using eggs. So far, various studies have been conducted on foods related to alternative eggs.

[0005] Patent Document 1 shows an egg-like baked and coagulated food that uses a heat-coagulable plant protein material and soy cream as raw materials ]>to produce an egg-like baked and coagulated food while reducing the amount of eggs used, and is coagulated.

[0006] Patent Document 2 shows a liquid composition that contains a specific amount of egg yolk, milk, sodium alginate, and calcium in order to achieve the texture peculiar to raw egg yolk while reducing the content of egg yolk. ​​​​

[0007] Patent Document 3 describes a method for producing scrambled egg-like food without using egg liquid. To obtain a scrambled egg-like food, starchy vegetables and soy protein paste are kneaded together. And so it is. [Prior art documents] [Patent Documents]

[0008] [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]

[0009] The problem that this invention aims to solve is to enhance the nutritional value of egg-like foods as a source of protein. The goal is to reduce the feeling of roughness while maintaining a smooth texture.

[0010] The challenges in creating alternative foods include taste, aroma, texture, color, nutritional content, and functional ingredients. There are various types. Among them, nutritional components play an important role in maintaining the health of those who eat them. In addition, the nutritional components of eggs are reduced or eliminated entirely, and plant-derived ingredients are used instead. Getting as close as possible to real eggs is one of the challenges in creating egg substitutes.

[0011] When attempting to manufacture egg-like foods using plant-derived protein sources other than eggs, the protein It was found that the texture becomes rougher as the mass increases. In particular, when using a coagulant... Even if you try to solidify it, if the plant-derived protein content is high, the way it solidifies with a coagulant will change. It was found to be insufficient. This was presumably due to the influence of the heat-coagulable protein contained in the plant-derived protein raw material.

Means for Solving the Problem

[0012] What the present inventor has been studying is how to make the texture of an egg-like food smooth while enhancing the nutrition as a protein source with a plant-derived food raw material in the egg-like food. As a result of the above study, what the inventor of the present application has found is: (1) the plant-derived protein raw material contains heat-coagulable protein; (2) due to this influence, the higher the protein content, the coarser the texture of the egg-like food becomes; (3) also, when trying to coagulate with a coagulant even if the protein amount is large, the way of coagulation by the coagulant also becomes insufficient; (4) the peptide-containing substance is a hydrolyzed product of protein, so it has nutrition as a protein source but has low coagulability by heat. Applying the above mechanism, the present invention is defined as follows. The method for producing an egg-like food according to the present invention is constituted by at least formulation. Here, what is formulated by a person or a device is at least a plant-derived protein-containing composition, a peptide-containing composition, and a thickener or gelling agent. The plant is preferably a leguminous plant. In the above formulation, what is further formulated is a coagulation accelerator.

[0013] The method for producing an egg-like food according to the present invention is constituted by at least formulation and enzyme addition. Here, what is formulated is at least a plant-derived protein-containing composition, and a thickener

[0014] [[ID=4It is an adhesive or a gelling agent. The plant is preferably a plant of the legume family. Also, the enzyme The enzyme used in the addition is at least a protease or a peptidase, and the addition destination of the enzyme is the formulated liquid obtained by the above formulation.

[0015] In addition to the above formulation and enzyme addition, further constituting the manufacturing method is mixing . What is mixed here is a coagulation accelerator, and the mixing destination is the above formulated liquid.

[0016] Also, the thickener or gelling agent contains at least alginate, and the above-mentioned coagulation accelerator contains at least calcium or its salt.

[0017] Further constituting the manufacturing method of the egg-like food according to the present invention is heating. Here, what is heated is the formulated liquid obtained by the above formulation or the mixed liquid obtained by the above mixing.

[0018] Also, the protein content of the egg-like food is 3.0 g / 100 g or more, and the measurement method of the protein content is the Kjeldahl method. Furthermore, the protein content derived from the plant-derived protein-containing composition in the egg-like food is less than 3.0 g / 100 g.

[0019] The method for reducing the graininess of the egg-like food according to the present invention is constituted by at least formulation . Here, what is formulated by a person or a device is at least a plant-derived protein-containing composition, a peptide-containing composition, and a thickener or a gelling agent. The plant is preferably a plant of the legume family. In the above formulation, what is further formulated is a coagulation accelerator .

[0020] The method for reducing the grittiness of egg-like food according to the present invention comprises at least the following: , and enzyme addition. The preparation here contains at least a plant-derived protein. The product, as well as a thickening agent or gelling agent. The plant is preferably a leguminous plant. Furthermore, the enzymes used in enzyme addition are at least proteases or peptides. The enzyme is added to the prepared liquid obtained by the above preparation.

[0021] In addition to the aforementioned preparation and enzyme addition, the method further comprises mixing. The substance being mixed here is a coagulation accelerator, and the destination for mixing is the aforementioned prepared liquid.

[0022] Furthermore, the aforementioned thickening agent or gelling agent contains at least an alginate, and The coagulation accelerator contains at least calcium or a salt thereof.

[0023] The method for the egg-like food according to the present invention further comprises heating. The mixture is either a prepared liquid obtained by the above preparation or a mixed liquid obtained by the above mixing. .

[0024] Furthermore, the protein content of the egg-like food is 3.0g / 100g or more, and the protein The method for measuring mass is the Kjeldahl method. Furthermore, the plant-derived tannins in the egg-like food product... The amount of protein derived from the protein-containing composition is less than 3.0 g / 100 g. [Effects of the Invention]

[0025] The present invention makes it possible to enhance the nutritional value of egg-like foods as a source of protein while The goal is to reduce the feeling of roughness. [Brief explanation of the drawing]

[0026] [Figure 1] Flowchart of a method for producing an egg-like food product according to the first embodiment [Figure 2] Flowchart for manufacturing an egg-like food product according to the second embodiment [Figure 3] Evaluation results of the difference in protein content in egg-like foods. [Figure 4] Evaluation results of flavor richness based on differences in protein content in egg-like foods [Figure 5] Evaluation results of the grittiness of egg-like food using peptide-containing compositions 1 [Figure 6] Evaluation results of the grittiness of egg-like food using peptide-containing compositions (2) [Figure 7] Evaluation results of the richness of egg-like food using peptide-containing compositions [Modes for carrying out the invention]

[0027] <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. These include scrambled eggs, etc. Egg products can be in liquid, gel (semi-solid), or solid form. Some examples include:

[0028] <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 are visually similar to egg foods, or are substitutes for egg foods in their intended use. To speak.

[0029] <Composition containing plant-derived protein> The plant-derived protein-containing composition according to the embodiment of the present invention is a protein derived from a plant. It is a processed product containing cereals. Specifically, the plant-derived protein-containing composition is cereals. Examples include processed foods and processed nuts and seeds. In particular, from the perspective of containing a large amount of protein... Furthermore, the above composition is preferably a processed cereal product, and in particular a processed product of a leguminous plant. It is preferable that the leguminous plant is a soybean. On the other hand, leguminous plants, especially soybeans, contain a relatively large amount of heat-coagulating protein. Or, perhaps due to the properties of soy protein, when used as an ingredient in egg-like foods, This can cause a sticky feeling. In addition, in the manufacture of egg-like foods, thickeners or gelling agents This inhibits the gelling process, resulting in a loose, incompletely gelled state.

[0030] The composition is manufactured using methods such as protease treatment, peptidase treatment, and acid hydrolysis, with the addition of water during the manufacturing process. Excluding those that have undergone a decomposition process. Also, the protein content of the plant-derived protein-containing composition is... Preferably, it is 3.0% by weight or more. More preferably, it is 5.0% by weight or more. Furthermore, the protein derived from the plant-derived protein-containing composition in the egg-like food according to the present invention The amount is preferably 3.4% by weight or less. More preferably, it is less than 3.0% by weight. By setting the range accordingly, the grittiness in egg-like foods can be further reduced. In this case, the method for measuring protein content is the Kjeldahl method.

[0031] <Processed grain products> The purpose of using cereal products in this invention is to ensure sufficient protein content. The cereal processed product relating to this form is a processed cereal. Cereal in the embodiment of the present invention This includes grasses and legumes. Examples of grains include rice, wheat, Barley, oats, soybeans, peas, kidney beans, broad beans, chickpeas, lentils, and Examples include millet, barnyard millet, and foxtail millet.

[0032] The cereal processed product according to the embodiment of the present invention preferably comprises cereal juice and cereal protein. Extracts, or purees of grains, and powders thereof are preferred. Examples include rice milk, soy milk, oat milk, etc.

[0033] The lower limit of the cereal content in this egg-like food product is preferably 2% by weight, more preferably Or, 3% by weight. The upper limit of the content of processed grains in this egg-like food is preferably This is 20% by weight, more preferably 10% by weight.

[0034] <Processed seeds and fruits> The purpose of using processed nuts and seeds in this invention is to ensure sufficient protein content. The processed nuts and seeds in the form of application are processed nuts and seeds. Examples of nuts and seeds include almonds, peanuts, cashews, macadamia nuts, Hazelnuts, pistachios, walnuts, pine nuts, chestnuts, pumpkin seeds, sunflower seeds, These are some examples.

[0035] The processed nut product according to the embodiment of the present invention preferably involves the extraction of juice from nuts and seeds, and the protein from grains. It is preferable that the extract is a nutrient extract, or a puree of nuts and seeds, or a powder thereof.

[0036] The lower limit of the content of processed nuts and seeds in this egg-like food product is preferably 2% by weight, more preferably The amount is 3% by weight. The upper limit for the content of processed nuts and seeds in this egg-like food is preferred. More preferably, it is 20% by weight, and more preferably 10% by weight.

[0037] <Thermocoagulation Protein> The thermocoagulable protein according to the embodiment of the present invention is a protein that coagulates or aggregates upon heating. It refers to proteins that possess a certain quality. Proteins have the property of denaturing when heated. Some proteins have the property of coagulating when heated. Generally, most proteins coagulate when heated above 60°C. It undergoes thermal denaturation. Heat-coagulating proteins are included in various protein-containing compositions. Plant-derived sources include soybeans, peas, mung beans, and chickpeas.

[0038] <Peptide-containing composition> The peptide-containing composition according to the embodiment of the present invention is a composition containing at least a peptide It is a processed product. Specifically, it is a protein hydrolysate. A protein hydrolysate is a protein hydrolysate. Proteins treated with proteases, proteins treated with peptidases Examples include proteins that have been treated with acid hydrolysis. The source can be either animal or plant. Preferably, the protein is derived from plants. It is preferable to do so.

[0039] <Thickening agent or gelling agent> The egg-like food according to the present invention includes baked egg-like foods such as omelets, scrambled eggs, and fried eggs. From the perspective of food production, it is preferable to use a thickening agent or a gelling agent. The thickening agents or gelling agents that can be used are not particularly limited, but examples include pectin and agar. Starch, modified starch, carrageenan, guar gum, locust bean gum, galactomanna These include alginate, gum arabic, cellulose, gelatin, etc. Also, thickening agents, Alternatively, calcium or its salts may be used as coagulation accelerators for the purpose of promoting coagulation. It's also possible.

[0040] <Alginate> The thickening agent or gelling agent that can be used in the embodiments of the present invention is alginic acid. It is a salt. Specific examples of alginates include sodium alginate and arginate. Examples include potassium phosphate and ammonium alginate. The amount of alginate used is particularly important. While not limited to this, preferably 0.1 to 2.0 parts by mass of protein per 1 part by mass of protein. Yes. More preferably, 0.2 to 1.0 parts by mass per 1 part by mass of protein, even more preferably The ratio is 0.2 to 0.5 parts by mass per 1 part by mass of protein. The amount affects the properties of the gel. By setting the alginate concentration within that range, the scratch This makes it possible to create a shape suitable for a round egg.

[0041] <Calcium or its salt> Those that can be used as components in the coagulation accelerator according to the embodiments of the present invention are preferably Or, calcium or a salt thereof. Specific examples of calcium or a salt thereof include This is because, at the very least, eggshell calcium, shellfish calcium, calcium lactate, and calcium gluconate are all sources of calcium. Um, calcium fumarate, calcium citrate, calcium succinate, calcium acetate It is one or more of the following: calcium chloride, calcium hydroxide, etc.

[0042] The amount of calcium or its salt added, or the amount mixed, is not particularly limited, but preferably, For every 1 part by mass of sodium luginate, add 0.15 to 1.0 parts by mass of calcium or its salt. This is the case. More preferably, calcium per 1 part by mass of sodium alginate The amount of 0.2 to 0.8 parts by mass is 0.2 to 0.8 parts by mass of 0.5 or a salt thereof. More preferably, alginic acid For every 1 part by mass of sodium, the amount of calcium or its salt should be 0.8 to 2.0 parts by mass. The amount of calcium salt affects the rate of gelation or solidification.

[0043] If we consider a scrambled egg-like food as the main egg-like food, a preferred thickener or gelatinous agent would be... The coagulating agent and coagulation accelerator are sodium alginate and calcium lactate, respectively. By using the thickening agent or gelling agent and coagulation accelerator, it is possible to make scrambles using real eggs. You can achieve the same texture as when you make 'mumble eggs'.

[0044] <Protein content> The protein equivalent amount according to the embodiments of the present invention is the amount obtained when analyzed by the Kjeldahl method. This refers to the amount of protein measured. The Kjeldahl method measures the amount of protein contained in the sample being measured. It is calculated using a protein conversion factor based on the amount of nitrogen. Therefore, protein, pe Protein content, including peptides and amino acids, is measured as the total protein amount.

[0045] The protein content of the egg-like food according to the present invention is preferably 3.0 g / 100 g or more. Furthermore, the upper limit of the protein content of the egg-like food according to the present invention is preferably 10.0 g / 1 00g, more preferably 8.0g / 100g, and even more preferably 5.0g / 100g be.

[0046] <Edible fats and oils> In the embodiments of the present invention, edible oils and fats are not excluded from use. In the Ming Dynasty, the purpose of using edible oils and fats was for nutritional purposes and to impart richness to flavor. The edible oils and fats according to the embodiments of the invention are oils and fats that are used for food. The edible oils and fats used in the invention are preferably of plant origin. Examples include flaxseed oil, perilla oil, olive oil, grapeseed oil, and corn oil. Sesame oil, rice oil, soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, cottonseed oil, etc. ru.

[0047] 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 1% by weight, more preferably 2% by weight, and even more preferably The amount is 3% by weight. The upper limit of the edible oil content in this egg-like food is preferably This is 20% by weight, more preferably 15% by weight, and even more preferably 10% by weight.

[0048] <Animal raw materials> In embodiments of the present invention, animal-derived raw materials are not excluded from use. The animal-derived raw materials according to embodiments of the present invention are food raw materials whose origin is animal It is a common ingredient. Examples of animal-derived ingredients include beef, pork, chicken, eggs, sheep, horse, fish, and other derived ingredients. The ingredients are listed below. 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 preferred. More preferably, it is 50% by weight or less. More preferably, it is 20% by weight or less, and even more preferably The amount is 10% by weight or less, and most preferably 0% by weight. In particular, egg protein Because of its high thermal coagulation properties, as the protein content increases, when a coagulant is used, It is not possible to maintain a solidified shape. From this perspective, when producing solid or gel-like substances... In this mixture, the protein content derived from eggs is preferably 0%.

[0049] <Other processed plant products> The egg-like food product can be used with the aforementioned protein-containing composition and peptide-containing composition. It is a processed product of a vegetable or fruit. The type of vegetable is not specified, but an example would be tomato. Carrots, turnips, radishes, spinach, bell peppers, asparagus, barley grass, garland chrysanthemum, Mustard greens, lettuce, komatsuna, angelica tree leaves, sweet potato, potato, molokhia, paprika, parsley, Celery, mitsuba (Japanese parsley), lettuce, radish, shiso (perilla), eggplant, green beans, pumpkin, burdock root, green onions Ginger, garlic, chives, corn, snow peas, okra, turnip, cucumber, melon, z These include gourds, loofahs, and bean sprouts. The type of fruit is not specified, but an example would be lemons. Orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, citrus Citrus fruits such as Ikwasha and Tankan, apples, plums, peaches, cherries, apricots, and plums. Prunes, camu camu, pears, European pears, loquats, strawberries, raspberries, blackberries, ca Sis, cranberries, blueberries, melon, watermelon, kiwifruit, pomegranates, grapes Banana, guava, acerola, pineapple, mango, passion fruit, lychee And so on.

[0050] <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.

[0051] <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 flavorings, thickeners, coagulants, emulsifiers, etc. These additives are free from food additives. Therefore, it is preferable to avoid using it as much as possible.

[0052] <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. The components are, at a minimum, the formulation. The following are the implementations of this manufacturing method: 1. and This is a second embodiment.

[0053] <First Embodiment> Figure 1 shows the flow of the manufacturing method according to the first embodiment. The components of this manufacturing method are The steps are mixing (S10), heating and filling (S40), and cooling (S50).

[0054] <Compounding (S10)> The compounding process involves at least a plant-derived protein-containing composition and a peptide-containing composition. It is a composition containing a plant-derived protein, as well as a thickener or gelling agent. The purpose is to ensure sufficient protein content and to impart richness through protein. Peptide content The purpose of formulating this composition is to increase the protein content while reducing the grittiness of egg-like foods. The purpose of adding thickeners or gelling agents is to improve viscosity. This is an increase or gelation. The only ingredient that is not excluded from the formulation is the aforementioned plant-derived t In addition to protein-containing compositions, peptide-containing compositions, and thickeners or gelling agents, edible oil These include fats, other processed plant products, seasonings, and additives, etc. Preferably, a coagulation promoter is also used. It is preferable to use an agent. The Brix of the preparation solution prepared by this formulation is 4 or less. It is preferable that the value is above and 20 or less.

[0055] <Heating (S40)> This manufacturing method employs heating as appropriate. One of the purposes of heating is to prepare the mixture or blend. The purpose of heating is sterilization. Another purpose of heating is to accelerate the coagulation of the prepared liquid or mixture. When a coagulant is used in the blending or mixing process, depending on the type of coagulant, the heating process may be affected. This promotes coagulation. The heating method can be any known method, for example, plate sterilization. These include retort sterilization and tubular sterilization methods. Heating is performed by filling the container as described later. This may be done after filling. The heating conditions are not particularly limited, but the temperature should be 60°C or higher. It is preferable to have one.

[0056] <Filling (S40)> 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 aluminum containers, cans, bottles, paper containers, and PET containers, etc. The order of heating and filling is It is not particularly limited to this.

[0057] <Cooling (S50)>

[0058] <Second Embodiment> Figure 2 shows the flow of the manufacturing method according to the second embodiment. This involves preparation (S10), enzyme addition (S20), mixing (S30), heating and filling (S40). , cooling (S50). The following describes only the characteristics of the manufacturing method according to the second embodiment. Further explanations are in the same spirit as those given in the first embodiment described above.

[0059] <Enzyme addition (S20)> In this manufacturing method, the purpose of adding enzymes is to enzymatically treat the proteins contained in the raw materials. This is for further decomposition. The enzyme used here is an enzyme used as a food additive. The type of enzyme involved is at least one of the following: protease or peptidase. The above. Its form is not particularly limited. For example, it can be in powder, granular, or liquid form. ru.

[0060] The amount of enzyme used can be adjusted as needed, according to the amount of protein contained in the preparation solution. Yes. The pH and temperature of the preparation solution should also be adjusted to the optimal pH and temperature of the enzyme being used. It can be adjusted as needed. The pH of the prepared solution is preferably adjusted considering the isoelectric point precipitation of proteins, etc. The pH is 5.0 or higher and 8.0 or lower.

[0061] <Mixed (S30)> In this manufacturing process, a mixing step is included as needed. The purpose of mixing in this manufacturing process is The effects are increased thickness and gelation. By using a coagulation accelerator, the effects of thickening and gelation are increased. This promotes the production of solid or gel-like egg-like foods such as omelets and scrambled eggs, making it easier to manufacture them. It is possible.

[0062] <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.

[0063] <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% by weight or less. Even more preferably, 0% by weight. The method for measuring cholesterol content can be a well-known method.

[0064] <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 or more and 20 or less. Furthermore, the method for measuring Brix is ​​a known method. The law is fine. An example of a measurement method would be an optical refractometer (NAR-3T, manufactured by ATAGO). ru.

[0065] <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]

[0066] [Test 1] Changes in grittiness due to increased protein content in egg-like foods. This study investigated the effect of changes in protein content in egg-like foods on the sensory perception of grittiness. did.

[0067] <Test Example 1> Soy protein (manufactured by Fuji Oil Co., Ltd.: Prolina RD1), and other ingredients are mixed together. A scrambled egg-like food was prepared by mixing a calcium lactate solution. The protein content in the food product is 1.1g / 100g, and the soy protein is blended accordingly. The quantity was adjusted. The prepared scrambled egg-like food was heat-sterilized at 90°C for 20 minutes. The content of each ingredient in the scrambled egg-like food product is as shown in Table 1. Furthermore, to compensate for the viscosity differences caused by variations in protein raw materials, it is processed as a thickening polysaccharide. Starch was used.

[0068] <Test Example 2> The protein content in the scrambled egg-like food should be 2.24g / 100g. Scrambled eggs were prepared using the same method as in Test Example 1, except that the amount of soy protein was adjusted. We manufactured a food product similar to a dog food.

[0069] <Test Example 3> The amount of protein in the scrambled egg-like food should be 3.36g / 100g. Scrambled eggs were prepared using the same method as in Test Example 1, except that the amount of soy protein was adjusted. We manufactured a food product similar to a dog food.

[0070] [Table 1]

[0071] <Sensory evaluation> For Test Examples 1 to 3, the texture and richness were evaluated by sensory assessment. The evaluation was conducted by a panel consisting of 20 trained panelists. The evaluation was based on a scoring system. The process involved each panelist giving a 6-point rating for each test category based on the following criteria. As the score increases, it means that the perceived roughness and richness become stronger. The average value was obtained based on the rating data of the 20 panelists. Statistical analysis was performed using a t-test. This was used, and a comparison was made with Test Example 1.

[0072] <Rating regarding roughness> 1: I don't feel it at all. 2: I don't really feel it. 3: I hardly feel anything. 4: I feel it somewhat 5: Feel 6: I feel it very much

[0073] <Result> In Test Example 1, almost no grittiness was felt, and a sensory experience equivalent to that of actual egg products was obtained. On the other hand, as the protein content increased, the grittiness tended to become stronger. When the protein content exceeds 3.36g / 100g, the texture is significantly rougher compared to Test Example 1. A tendency to perceive this was observed (p<0.1) (Table 2, Figure 3). Furthermore, regarding richness, Increasing the protein content did not result in a significant difference (Table 2, Figure 4).

[0074] [Table 2]

[0075] [Test 2] The effect of using protein hydrolysates on texture and richness in egg-like foods. influence The effect of using protein hydrolysates in egg-like foods on sensory texture. I confirmed it.

[0076] <Preparation of protein hydrolysate A> Soy protein (Fuji Oil Co., Ltd.: Prolina RD1) is diluted 20 times with water, and 0. Add 5% protease (Fuji Oil Co., Ltd.: Protease M Amano) and bake at 55°C for 60 minutes. The product that underwent enzymatic treatment was designated as protein hydrolysate A.

[0077] <Comparative Example 1-1> This product is a mixture of soy protein (manufactured by Fuji Oil Co., Ltd.: Prolina RD1) and other ingredients. This was mixed with a calcium lactate solution to create a scrambled egg-like food. The protein content in egg-like foods should be 1.12g / 100g, using soy protein. The proportions of the ingredients were adjusted. The prepared scrambled egg-like food was heat-sterilized at 90°C for 20 minutes. The following was done. The content of each ingredient in the scrambled egg-like food product is shown in Table 3. That is correct.

[0078] <Example 1> The raw materials used are the same as in Comparative Example 1, except that protein hydrolysate A has been added. , and scrambled egg-like food was prepared by the same method. Protein hydrolysate A is In addition, 1.12g / 100g of protein was added to the amount in Comparative Example 1-1, in the food The formulation was adjusted so that the total protein content was 2.24g / 100g (Table 3).

[0079] <Comparative Example 1-2> Soy protein (manufactured by Fuji Oil Co., Ltd.: Prolina RD1) and other ingredients were mixed together. This was mixed with a calcium lactate solution to create a scrambled egg-like food. The protein content in egg-like foods is 1.12g / 100g, using soy protein. The proportions of each ingredient were adjusted. The content of each ingredient in the scrambled egg-like food product is as follows: As shown in Table 3.

[0080] <Example 2> The raw materials used are the same as in Comparative Example 1, except that protein hydrolysate A has been added. , and scrambled egg-like food was prepared by the same method. Protein hydrolysate A is In addition, 2.24 g / 100 g of protein was added to the amount in comparative examples 1-2, in food The formulation was adjusted so that the total protein content was 3.36g / 100g (Table 2).

[0081] [Table 3]

[0082] <Sensory evaluation> Sensory evaluation of Comparative Example 1-1 and Example 1, and of Comparative Example 1-2 and Example 2. The grittiness and richness were evaluated based on the price. Each evaluation was conducted by two trained panelists. The evaluation was conducted by a panel consisting of 0 individuals and 19 trained panelists. The evaluation will be conducted using a scoring system, with each panelist giving a 6-point rating for each test category based on the following criteria. The test was conducted. As the score increases, it means that the perceived roughness and richness become stronger. We decided to do so. Based on the panelists' rating data, we obtained the average value. Statistical analysis was performed using the t-test. A comparison was made with the comparative example using a specific method.

[0083] <Rating regarding roughness> 1: I don't feel it at all. 2: I don't really feel it. 3: I hardly feel anything. 4: I feel it somewhat 5: Feel 6: I feel it very much

[0084] <Result> In Test Example 1-1, almost no roughness was felt. Also, with the protease-treated product... Even in Example 1, where the protein content was increased, the properties remained almost unchanged from Comparative Example 1-1. The results showed no perceived roughness. No significant difference was observed between the two points (Table 4, Figure 5). Furthermore, in test example 1-2, almost no roughness was felt. In Example 2, where the protein content was increased by 2.2g / 100g depending on the product, Comparative Example 1 The properties were almost the same as -2, and no roughness was felt. No significant difference was observed between the two points. This was not possible (Table 4, Figure 6). On the other hand, using protease-treated products tended to increase richness (p<0). 1) (Table 4, Figure 7).

[0085] [Table 4]

[0086] <Consideration> The results of Test 1 show that as the amount of protein increases, the grittiness increases. And it was found that when the protein content exceeds 3.0g / 100g, a rough texture is felt. It was found that this becomes easier. This is due to the effects of protein aggregation and solubility. It was thought.

[0087] Furthermore, based on the results of Test 2, even if the amount of protein contained increases, the increase is due to the peptide If the amount of protein is derived from ions or amino acids, the increase in grittiness can be reduced. It was found that this can maintain the properties of egg products. In addition, protein hydrolysates It was also found that using it significantly increased the richness of the flavor. [Industrial applicability]

[0088] 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: The preparation here comprises at least a plant-derived protein-containing composition, a peptide-containing composition, a coagulation accelerator, and a thickener or gelling agent, and the resulting product is a preparation solution. The aforementioned plant belongs to the legume family.

2. A method for producing an egg-like food product comprises at least the following steps: Preparation: The preparation here comprises at least a plant-derived protein-containing composition, and a thickener or gelling agent, and the result is a preparation liquid, and Enzyme addition: The enzyme used here is at least a protease or peptidase, and the enzyme is added to the aforementioned preparation solution. The aforementioned plant belongs to the legume family.

3. The manufacturing method of claim 2, comprising the following steps: Mixing: The substance mixed here is a coagulation accelerator, which is mixed with the aforementioned preparation liquid, and the resulting product is a mixed liquid.

4. A manufacturing method according to claim 1 or 3, wherein the thickening agent or gelling agent contains at least an alginate, and the coagulation accelerator contains at least calcium or a salt thereof.

5. A manufacturing method according to claim 1 or 2, comprising the following steps: Heating: The mixture is heated here.

6. The manufacturing method of claim 3, comprising the following steps: Heating: The mixture is heated here.

7. A manufacturing method according to any one of claims 1 to 3 and 6, wherein the protein content of the egg-like food is 3.0 g / 100 g or more, and the method for measuring the protein content is the Kjeldahl method.

8. The manufacturing method of claim 7, wherein the amount of protein derived from the plant-derived protein-containing composition in the egg-like food is less than 3.0 g / 100 g.

9. A method for reducing the grittiness of egg-like foods, comprising at least the following steps: Preparation: The preparation here comprises at least a plant-derived protein-containing composition, a peptide-containing composition, a coagulation accelerator, and a thickener or gelling agent, and the resulting product is a preparation solution. The aforementioned plant belongs to the legume family.

10. A method for reducing the grittiness of egg-like foods, comprising at least the following steps: Preparation: The preparation here comprises at least a plant-derived protein-containing composition, and a thickener or gelling agent, and the result is a preparation liquid, and Enzyme addition: The enzyme used here is at least a protease or peptidase, and the enzyme is added to the aforementioned preparation solution. The aforementioned plant belongs to the legume family.

11. The method of claim 10, comprising the following steps: Mixing: The substance mixed here is a coagulation accelerator, which is mixed with the aforementioned preparation liquid, and the resulting product is a mixed liquid.

12. The method according to claim 9 or 11, wherein the thickening agent or gelling agent contains at least an alginate, and the coagulation accelerator contains at least calcium or a salt thereof.

13. The method according to claim 9 or 10, comprising the following steps: Heating: The mixture is heated here.

14. The method according to claim 11, comprising the following steps: Heating: The mixture is heated here.

15. The method according to any one of claims 9 to 11 and 14, wherein the protein equivalent of the egg-like food is 3.0 g / 100 g or more, and the method for measuring the protein equivalent is the Kjeldahl method.

16. The method according to claim 15, wherein the amount of protein derived from the plant-derived protein-containing composition in the egg-like food is less than 3.0 g / 100 g.

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