Method for producing egg-like food products, method for forming thin films or folds in egg-like food products

Abstract

To provide a method for mass-producing thin film-like egg-like food or pleated egg-like food.SOLUTION: A production method of egg-like food at least includes mixing and stirring. In the mixing, at least a plant-based raw material, starch and a coagulation accelerator are mixed to obtain a mixture at least. In the stirring, the mixture is stirred to obtain at least either of pleated egg-like food or thin film-like egg-like food. The method further includes beating. In the beating, the mixture is beaten. An execution time of the beating is same as that of the stirring.SELECTED DRAWING: Figure 3

Description

Technical Field

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[0001] The present invention relates to a method for producing an egg-like food and a method for forming a thin film or fold in an egg-like food. Method.

Background Art

[0002] Foods that resemble the taste and texture of animal-derived foods are being produced without using animal-derived raw materials. In other words, alternative foods to animal-derived foods made from plant-based raw materials are being produced. Specifically, there are meat substitute foods made from plant-based raw materials without using meat, and egg substitute foods made from plant-based raw materials without using eggs. And so on.

[0003] So far, various studies have been conducted on egg substitute foods.

[0004] Patent Document 1 shows an egg-like baked and coagulated food. Specifically, in order to produce an egg-like baked and coagulated food while reducing the amount of eggs used, a heat-coagulable plant protein material and a soy cream raw material Are used and coagulated. Are used and coagulated.

[0005] Patent Document 2 shows a liquid composition. Specifically, in order to obtain the texture peculiar to raw egg yolk while reducing the content of egg yolk, a specific amount of egg yolk, milk, sodium alginate, and calcium Are contained. Are contained.

[0006] Patent Document 3 shows a method for producing a scrambled egg-like food. Specifically, in order to obtain a scrambled egg-like food without using egg liquid, a starchy vegetable and a soy protein paste Are kneaded. Are kneaded. < [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]

[0008] The problem that this invention aims to solve is the mass production of egg-like food products in the form of thin films or pleats. There are various forms of common egg processed foods. Specifically, such as boiled eggs. Spherical, thin film like a omelet, granular or folded like scrambled eggs, That is the case. When making egg-like foods, the above-mentioned efforts are made to make them resemble egg foods in appearance and texture. This is necessary. In particular, when mass-producing in factories, etc., it is necessary to maintain a certain level of quality. The development of a manufacturing method for mass production was necessary. [Means for solving the problem]

[0009] Based on the above, the inventors of the present invention have diligently investigated and found that (1) contains a gel-like substance When manufacturing egg-like foods industrially, stirring of a mixture containing a gel-like substance is performed in a predetermined manner. This allows for efficient stirring of the mixture and crushing of the gel-like substance, thereby increasing manufacturing efficiency. 2) When manufacturing a gel-like substance, a coagulation accelerator is mixed and added to the thickening agent-containing material. (3) By mixing in this order, the liquid part becomes gel-like. (4) A bag-shaped egg-like food is formed, covered with a part, and when this bag is opened, a thin film is formed. The invention is characterized by the formation of egg-like food products that are shaped or folded. From this viewpoint, the present invention is defined as follows: , are as follows.

[0010] The method for manufacturing an egg-like food according to the present invention comprises at least mixing, stirring, and beating. Here, at least a plant-derived raw material, a paste, and a coagulation accelerator are mixed, and thereby at least a mixture is obtained. Also, the mixture is stirred here. Here, the mixture is beaten, and the implementation period is simultaneous with the stirring, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained. The mixture is beaten here, and the implementation period is simultaneous with the stirring, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained. Here, the mixture is beaten, and the implementation period is simultaneous with the stirring, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained. Here, the mixture is beaten, and the implementation period is simultaneous with the stirring, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained.

[0011] As another embodiment, the method for manufacturing an egg-like food according to the present invention comprises at least , mixing, and stirring. Here, at least a plant-derived raw material, a paste, and a coagulation accelerator are mixed, and thereby at least a mixture is obtained. Also, the mixture is stirred here. In this stirring, the mixture is beaten, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained. In this stirring, the mixture is beaten, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained. In this stirring, the mixture is beaten, and thereby at least one of a pleated egg-like food and a thin-film egg-like food is obtained.

[0012] In the manufacturing method, it is preferable that the direction in which gravity acts intersects the rotation axis of the force for stirring the mixture. Also, it is preferable that a horizontal-axis stirrer is used for the stirring. In the manufacturing method, it is preferable that the direction in which gravity acts intersects the rotation axis of the force for stirring the mixture. Also, it is preferable that a horizontal-axis stirrer is used for the stirring. In the manufacturing method, it is preferable that the direction in which gravity acts intersects the rotation axis of the force for stirring the mixture. Also, it is preferable that a horizontal-axis stirrer is used for the stirring. <​​​​​​​A liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the mixture. , and what is obtained thereby is the mixture. thing.

[0014] As another embodiment, the method for manufacturing this egg-like food comprises at least mixing and opening a bag. What is mixed here is at least a plant-derived raw material, a paste, and a coagulation accelerator, and what is obtained thereby is at least a bag-shaped egg-like food. Also, what is opened here is the bag-shaped egg-like food, and what is obtained thereby is at least one of a pleated egg-like food and a thin-film egg-like food. And what is mixed here is at least a plant-derived raw material, a paste, and a coagulation accelerator, and what is obtained thereby is at least a bag-shaped egg-like food. Also, what is opened here is the bag-shaped egg-like food, and what is obtained thereby is at least one of a pleated egg-like food and a thin-film egg-like food. And what is obtained thereby is at least a bag-shaped egg-like food. Also, what is opened here is the bag-shaped egg-like food, and what is obtained thereby is at least one of a pleated egg-like food and a thin-film egg-like food. And what is obtained thereby is at least one of a pleated egg-like food and a thin-film egg-like food. It is preferable that the direction intersecting with the direction in which the force for opening the bag-shaped egg-like food acts is the horizontal direction. Also, it is preferable that the mixing comprises a first mixing and a second mixing. What is mixed in the first mixing is a plant-derived raw material and a paste, and what is obtained thereby is a liquid egg-like food. What is mixed in the second mixing is the liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the bag-shaped egg-like food.

[0015] It is preferable that the direction intersecting with the direction in which the force for opening the bag-shaped egg-like food acts is the horizontal direction. Also, it is preferable that the mixing comprises a first mixing and a second mixing. What is mixed in the first mixing is a plant-derived raw material and a paste, and what is obtained thereby is a liquid egg-like food. What is mixed in the second mixing is the liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the bag-shaped egg-like food. It is preferable that the mixing comprises a first mixing and a second mixing. What is mixed in the first mixing is a plant-derived raw material and a paste, and what is obtained thereby is a liquid egg-like food. What is mixed in the second mixing is the liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the bag-shaped egg-like food. What is mixed in the first mixing is a plant-derived raw material and a paste, and what is obtained thereby is a liquid egg-like food. What is obtained thereby is a liquid egg-like food. What is mixed in the second mixing is the liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the bag-shaped egg-like food. What is mixed in the second mixing is the liquid egg-like food and the coagulation accelerator, and the second mixing is performed by mixing the coagulation accelerator with the liquid egg-like food, and what is obtained thereby is the bag-shaped egg-like food. What is obtained thereby is the bag-shaped egg-like food.

[0016] As another embodiment, the method for manufacturing this egg-like food comprises at least mixing and stirring. What is mixed here is a plant-derived raw material, a paste, and a coagulation accelerator, and what is obtained thereby is at least a liquid egg-like food and a bag-shaped egg-like food. Also, what is stirred here is the liquid egg-like food and the bag-shaped egg-like food, and what is obtained thereby is at least a liquid egg-like food and a bag-shaped egg-like food. Also, what is stirred here is the liquid egg-like food and the bag-shaped egg-like food, and what is obtained thereby is at least a liquid egg-like food and a bag-shaped egg-like food. Also, what is stirred here is the liquid egg-like food and the bag-shaped egg-like food, and what is obtained thereby is the liquid egg-like food and the bag-shaped egg-like food, and what is obtained thereby The food product must be at least one of a pleated egg-like food product or a thin-film egg-like food product.

[0017] The axis of rotation of the force that agitates the liquid egg-like food and the pouch-like egg-like food intersects with the force of gravity. It is preferable that the stirring is performed in the direction of use. Furthermore, it is preferable that the stirring is performed using a horizontal-axis stirrer. Preferably, the mixture consists of a first mixture and a second mixture. Preferred. The first mixture consists of plant-derived raw materials and a thickener, and thereafter... The result is a liquid egg-like food. The liquid egg-like food is mixed in the second mixing step. and the coagulation accelerator, and the second mixture provides the coagulation accelerator to the liquid egg-like food. This is done by mixing the additive, and the result is the sac-shaped egg-like food product. ru.

[0018] In another embodiment, the method for producing this egg-like food comprises at least a first mixture The first mixture is a combination, and the second mixture is a blend. The first mixture is made from plant-derived raw materials and a thickener. Yes, and the result is a liquid egg-like food. The second mixture is mixed with: The liquid egg-like food and the coagulation accelerator, and the second mixture is applied to the liquid egg-like food. This is done by mixing in the coagulation accelerator, and the result is a bag-shaped It is an egg-like food. This pouch-shaped egg-like food has a gel-like portion and a liquid portion. The liquid portion is covered by a gel-like portion.

[0019] It is preferable that the entire amount of the coagulation accelerator be divided and mixed sequentially. The agent is at least alginate, and the coagulation accelerator is contained in at least Preferably, both are calcium or a salt thereof.

[0020] In another embodiment, the method for forming a thin film of this egg-like food comprises at least a mixture , and opening the bag. The ingredients mixed here are plant-derived raw materials, a thickener, and a coagulation accelerator. And what is obtained therefrom is, at the very least, a pouch-shaped egg-like food. Also, here the pouch is opened. What is produced is the pouch-shaped egg-like food, and what is obtained therefrom is a pleated egg-like food and It is at least one of the thin-film egg-like food products. The direction in which the force that crushes the sac-like egg-like food product acts is intersecting with the direction in which the force acts. The direction of division is preferably the direction of gravity.

[0021] In another embodiment, the method for forming a thin film of this egg-like food comprises at least a mixture , and stirring. The mixture consists of plant-derived raw materials, a thickener, and a coagulation accelerator. And what is obtained there is at least a pouch-shaped egg-like food. Also, stirring here What is produced is the pouch-shaped egg-like food, and what is obtained therefrom is a pleated egg-like food and It is at least one of the thin-film egg-like foods.

[0022] It is preferable that the axis of rotation of the force that agitates the bag-shaped egg-like food intersects with the direction of gravity. It is preferable to use a horizontal-axis agitator for the stirring. [Effects of the Invention]

[0023] The present invention enables the mass production of thin-film egg-like food products or pleated egg-like food products. ru. [Brief explanation of the drawing]

[0024] [Figure 1] Schematic cross-sectional view of the pouch-shaped egg-like food according to this embodiment [Figure 2] Photograph of the pouch-shaped egg-like food according to this embodiment [Figure 3] Flowchart for the method of producing egg-like food according to this embodiment [Figure 4] Photographs of pleated egg-like food and thin-film egg-like food according to embodiments of the present invention. [Modes for carrying out the invention]

[0025] <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.

[0026] <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 In this product, some or all of the egg ingredients have been replaced with plant-derived ingredients. Egg-like foods are those that are outwardly egg-based or serve as egg substitutes for their intended use. It refers to.

[0027] <Shape of egg-like foods> This egg-like food product contains, at least in part, thin film-like solids or semi-solids. Preferably, the thin film solid or semi-solid material is folded or the thin film The uneven thickness gives it a pleated shape. The thin, egg-like food has a pleated shape. The reason this is possible is that the egg-like food has a suitable softness and elasticity. The thickness of the thin film in food products is not particularly limited, but it is preferably between 0.1 mm and 3 mm. It is delicious. This egg-like food has a pleated shape in at least a part of it. The menu includes scrambled eggs, egg filling, thick omelets, and open-style omurice. It is particularly suitable for this application. Therefore, it has multiple thin films and folds, and is moderately soft. A fluffy texture with a slightly soft consistency is preferable.

[0028] <Plant-derived raw materials> The egg-like food product can be made from plant-derived ingredients. Plant-derived ingredients are food ingredients whose origin is plants. The form is a processed plant product. A processed plant product is a processed product, such as vegetables, grains, or fruits. It is a processed product. The plant processed product according to the embodiment of the present invention is preferably made from the juice of a plant, or It is preferable that it be a puree. The type of vegetable is not specified, but to give an example, tomato Turnips, radishes, spinach, bell peppers, asparagus, barley grass, garland chrysanthemum, mustard greens, Lettuce, komatsuna, angelica tree leaves, sweet potato, potato, molokhia, paprika, parsley, celery, three Leafy greens, lettuce, radish, shiso, eggplant, green beans, pumpkin, burdock, green onions, ginger, large Garlic, chives, corn, snow peas, okra, turnips, cucumbers, melons, zucchini, These include loofah, bean sprouts, etc. The type of grain is not specified, but examples include rice, wheat, barley, Oats, soybeans, peas, kidney beans, broad beans, chickpeas, lentils, millet, and buckwheat. Examples include millet and foxtail millet. Examples of processed grain products include rice milk, soy milk, and oat milk. Examples include lemons, oranges, and navels. The type of fruit is not specified, but examples include lemons, oranges, and navels. Orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shikwasa, tan Citrus fruits such as cans, apples, plums, peaches, cherries, apricots, plums, prunes, cabbage Pear, pear, loquat, strawberry, raspberry, blackberry, blackcurrant, cranberry Blueberries, melons, watermelons, kiwifruit, pomegranates, grapes, bananas, guavas, These include acerola, pineapple, mango, passion fruit, and lychee. These amounts can be adjusted as appropriate. Use vegetables or fruits that have an egg-like color. It is also possible.

[0029] <Animal-derived raw materials> The egg-like food product can use animal-derived ingredients. "Ingredients derived from animals" are food ingredients whose origin is animal-based. Examples of animal-derived ingredients include... These include ingredients derived from beef, pork, chicken, chicken eggs, sheep, horse, and fish. This egg-like food has an odor. However, chicken eggs are not excluded from use. However, from the perspective of minimizing the use of animal-derived ingredients... Furthermore, the weight percentage of egg contained in this egg-like food product is preferably 50% by weight or less. Preferably, it is 20% by weight or less, more preferably 10% by weight or less, and most preferably It is 0% by weight.

[0030] <Edible fats and oils> Edible oils and fats can be used in this egg-like food product. Edible oils and fats according to the embodiment of the present invention and This refers to oils and fats that are used for food. The edible oils and fats used in this invention are It is preferable that the oil be of plant origin. Specific examples of edible oils include linseed oil and perilla oil. Olive oil, grapeseed oil, corn oil, sesame oil, rice oil, soybean oil, rapeseed oil These include palm oil, sunflower oil, safflower oil, cottonseed oil, etc.

[0031] 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.

[0032] <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 and fish extracts. It is preferable to avoid artificial flavorings, and therefore, umami seasonings and yeast extract are not used. It is preferable not to use it.

[0033] <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 ingredients such as flavorings, thickeners, coagulants, and emulsifiers. Coloring agents are used to give it an egg-like color. It is possible. However, it is preferable to avoid using this additive as much as possible, given that it is not a food additive. stomach.

[0034] <Glue> On the other hand, egg-like foods include baked egg-like foods such as omelets, scrambled eggs, and fried eggs. From the standpoint of producing [the product], it is preferable to use a thickener. A thickener is a substance that dissolves or disperses in water and becomes viscous. It refers to a polymeric substance that produces consistency. A thickener is a "thickening agent" used for its thickening effect. "Gelling agents" are used for the purpose of gelling, and they have the effect of increasing viscosity to uniformly stabilize food components. These are called "stabilizers" or "thickening stabilizers" when used for their intended purpose.

[0035] The thickeners that can be used in this egg-like food are not particularly limited, but examples include pectin, agar, Starch, modified starch, carrageenan, guar gum, locust bean gum, galactomannan These include alginates, gum arabic, cellulose, gelatin, etc.

[0036] <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.

[0037] <Calcium or its salt> Those that can be used as an ingredient in the coagulation accelerator according to the embodiments of the present invention are preferably Calcium is calcium or a salt thereof. Specific examples of calcium or a salt thereof include This includes, at a minimum, eggshell calcium, shellfish calcium, calcium lactate, and calcium gluconate. M, calcium fumarate, calcium citrate, calcium succinate, calcium acetate, It is one or more of the following: calcium chloride, calcium hydroxide, etc.

[0038] 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'.

[0039] <Liquid Egg-like Food> The liquid raw material for egg-like food according to the present invention is a raw material that serves as a base in the manufacture of egg-like food. The liquid raw material for the egg-like food contains at least a thickener. The thickener is A It is preferable that it is an alginate. Here, in the liquid raw material for egg-like food, The concentration of the salt is preferably 0.2% by weight or more, and more preferably 1.5% by weight. Furthermore, the concentration of alginate is 0.5% by weight or more and 1.5% by weight or less. More preferably, the amount is 0.65% by weight or more and 1.5% by weight or less. The salt is preferably sodium alginate. Furthermore, the liquid raw material for egg-like food products contains... The following are not excluded as they are considered to be animal-derived ingredients, plant-derived ingredients, seasonings, additives, etc. Yes. However, as stated above, from the standpoint of not using animal-derived ingredients, it does not contain animal-derived ingredients. It is preferable.

[0040] <Coagulation accelerator> The coagulation accelerator according to the present invention promotes the thickening or coagulation of the liquid raw material for the egg-like food product. It promotes solidification. Preferably, the coagulation accelerator contains at least one of the following: It is calcium or a salt thereof. Here, the liquid raw material for egg-like food contains sodium alginate. The amount of calcium or its salt contained in the coagulation accelerator ([B]) relative to the amount of um ([A]) The weight ratio ([B] / [A]) is preferably 0.15 or greater and 1.0 or less. More preferably, it is 0.2 or more and 0.8 or less. Even more preferably, 0.6 or less. The above and less than 0.8. Also, the concentration of calcium or its salt in the coagulation accelerator. Preferably, it is 0.5% by weight or more and 5.0% by weight or less. More preferably The amount is 0.5% by weight or more and 2.0% by weight or less. More preferably, 0.8% by weight. The above, and 2.0% by weight or less. The coagulation accelerator is not excluded as a substance contained within it. These include the aforementioned animal-derived raw materials, plant-derived raw materials, seasonings, additives, etc. However, as stated above From the viewpoint of not using animal-derived raw materials, it is preferable that the product does not contain animal-derived raw materials.

[0041] <Mixture> In the present invention, at least a liquid egg-like food containing plant-derived raw materials and a thickener, and a gelatinous substance A mixture is obtained by mixing in a solidification accelerator. The mixture contains at least The material is a gel-like substance, preferably a pouch-shaped egg-like food formed by the mixing described later. The mixture includes the aforementioned pouch-shaped egg-like food, gel-like substance, and liquids such as coagulation accelerators and liquid egg-like food. It may contain crystalline substances.

[0042] <Sac-shaped egg-like food> As shown in Figure 1 and Figure 2, the pouch-shaped egg-like food according to an embodiment of the present invention has a gel-like portion 11 , and has a liquid portion 12. The liquid portion is liquid and the liquid raw material for egg-like food. It contains plant-derived raw materials and thickeners derived from the ingredients. Furthermore, the gel-like portion is a gel-like substance. Yes, a gel produced by mixing the liquid raw material for egg-like food and the coagulation accelerator. It contains a chemicalized portion. The liquid portion is covered by the gel portion. The sac-shaped egg The shape of the food product is not particularly limited and may be approximately spherical.

[0043] <Composition of the manufacturing method for egg-like food> As shown in Figure 3, the manufacturing method of this egg-like food product (hereinafter referred to as "this manufacturing method" in this section) It also consists of mixing (S010), stirring (S020), beating or opening the bag (S0 30) Washing (S040), heating and filling (S050), and cooling (S060).

[0044] <Mixed (S010)> The mixture here consists of at least plant-derived raw materials, a thickener, and a coagulation accelerator. The result will be at least a mixture, a pouch-like egg-like food, and a liquid egg-like food. It is one or the other.

[0045] Alternatively, the mixture may be divided into a first mixture and a second mixture. In this case, the first mixture The mixture consists of plant-derived raw materials and a thickener, and the resulting product is liquid. It is an egg-like food product. It is preferable that this liquid egg-like food product be stored in a device with a storage function. Here, a device having a storage function can be any device that has a container or the like. The device is a apparatus. More preferably, the apparatus is a kneader. Liquid egg When food products are stored in a storage device, the distance from the liquid surface to the bottom of the device must be 10 cm or more. Preferably, it is 30 cm or more. Stored liquid egg-like food The upper limit of the distance from the liquid surface to the bottom of the device is not particularly limited, but is preferably 3m. More preferably, it is 2m or less.

[0046] The second mixture consists of the liquid egg-like food and the coagulation accelerator. The mixing is carried out by mixing the coagulation accelerator with the liquid egg-like food. In other words, the second mixing involves adding the coagulation accelerator to the liquid egg-like food. It is carried out by doing so.

[0047] A preferred method for adding the coagulation accelerator is to pour it in small amounts at the beginning of the process. When a large amount of coagulation accelerator is added to a liquid egg-like food containing a thickener in a short period of time, the thickener and coagulation will occur. The reaction product due to the solidification accelerator forms a small gel, making it difficult to form. This method allows for the efficient production of pouch-shaped egg-like food products, liquid egg-like food products, or mixtures thereof. Yes, it is possible. Furthermore, the coagulation accelerator may be added to areas other than the surface of the egg-like food ingredient. This is also acceptable, as it makes it less likely for gravity to cause the aforementioned egg-shaped food pouch to break.

[0048] <Stirring (S020)> In the embodiments of the present invention, the purpose of stirring is to promote the mixing. The mixture is stirred. By stirring, the thickener and the coagulation accelerator Gelation is promoted, and the aforementioned pouch-shaped egg-like food is formed. The liquid egg-like food and the pouch-shaped egg The axis of rotation of the force that agitates the food preferably intersects with the direction of gravity. The axis of rotation of the force intersects with the direction of gravity, thus moving the stirring medium relative to the liquid surface. It becomes possible to smash it, and thin-film egg-like foods, and even eggs with multiple folds. A food product can be obtained. By this method, multiple sac-shaped egg-like food products suspended on the surface of the liquid can be obtained. Furthermore, it is possible to apply impact to the gel-like substance and break it down.

[0049] It is more preferable to use a horizontal-axis agitator for the stirring. By doing so, the rotational force that stirs the bag-shaped egg-like food, liquid egg-like food, or mixture The axis can intersect with the direction of gravity, making stirring even easier. Furthermore, it is more preferable that the rotation speed of the horizontal-axis agitator during stirring be between 5 and 20 rpm. .

[0050] <Beaten or open the bag (S030)> The purpose of striking or opening the bag is to remove at least one of the pleated egg-like food and the thin-film egg-like food. The process involves forming the liquid egg-like food. At this point, the contents being struck or opened are at least the liquid egg-like food. A mixture obtained by mixing with a coagulation accelerator. Preferably, at least a gel-like substance. Yes, especially the aforementioned bag-shaped egg-like food. By tapping or opening the bag, the gel of the mixture The gel-like portion, or the gel-like portion of the aforementioned sac-shaped egg-like food, collapses, and the gel-like portion becomes a thin-film egg-like food. It is formed in this way. At the same time, the liquid portion that was covered by the gel-like portion of the pouch-shaped egg-like food is exposed. The exposed liquid portion undergoes gelation through reaction with calcium or its salts. This creates a thin, egg-like food, along with the distinctive scrambled egg-like folds. A thickness and a shape resembling a soft-boiled egg are formed.

[0051] Furthermore, by removing the aforementioned bag-shaped egg-like food and tapping or opening the bag in another location, a thin film can be formed. An egg-like food product may be obtained. In the beating or opening of the bag, a horizontal-axis agitator is even more preferable. By using a horizontal-axis agitator, the axis of rotation of the stirring force intersects with the direction of gravity. This allows the agitator to strike the liquid surface. In contrast, it is possible to strike the agitating medium at least vertically or obliquely. The direction in which the force acting to open the pouch-shaped egg-like food intersects with the horizontal direction, and the pouch-shaped egg-like food This makes it easier to beat or open food packaging. Therefore, the device used here is preferably, This is a horizontal-axis kneader. On the other hand, when using a vertical-axis agitator, the agitated medium is horizontal to the liquid surface. Because it moves, the bag-shaped egg-like food and gel-like substance move only in the direction of the water flow, and are not struck or opened. It becomes more difficult. Furthermore, the rotation speed of the horizontal agitator during beating or opening the bag should be 5-20 rpm. It is preferable to have a certain state.

[0052] The stirring and beating (or opening the bag) are preferably performed simultaneously. Alternatively, stirring is performed. It is preferable to perform the beating (opening the bag) by doing so. That is, the stirring medium for stirring and beating (or The tapping (or opening) medium for opening the bag is different, and stirring is performed with one of the mediums. In parallel with this, the other medium may be beaten (or opened). Alternatively, stirring for agitation may be performed. The mixing medium and the beating (or opening) medium for beating (or opening) are the same, and the same medium Further stirring and beating (or opening the bag) may be performed.

[0053] The aforementioned stirring medium refers to the stirring arms and blades used in the agitator. Furthermore, the beaten (or opened) medium may be the same as the agitated medium, or the bag-shaped egg-like food It may be a different medium from the aforementioned stirring medium, such as a needle-shaped object that can strike (or open) the bag.

[0054] <Cleaning (S040)> This manufacturing method employs washing as appropriate. The purpose of washing is to remove excess moisture and excess solvent. The purpose is to remove the liquid and adjust the taste. The mixture contains the aforementioned condensation that did not contribute to gelation. It may contain a coagulation accelerator. By removing the solution containing the coagulation accelerator, The lump-shaped portion can be collected. Furthermore, the coagulation accelerator contains calcium or a salt thereof. Therefore, you may experience a bitter taste when ingesting this. For this reason, rinse the gel-like portion with water. By doing so, it becomes possible to reduce the bitterness caused by calcium.

[0055] <Heating and filling (S050)> This manufacturing method employs heating and filling as appropriate. The order of heating and filling does not matter. One of the purposes of heating is to sterilize egg-like foods. The heating method can be any known method, for example. These include tubular sterilization methods, hot pack sterilization methods, and retort heating. The manufacturing method appropriately employs filling. The filling method may be a known method. This egg-like food product The containers used for filling can be any known type, such as plastic containers, cans, or bottles. These include paper containers and PET bottle containers, etc.

[0056] <Cooling (S060)> The appropriate method used in this manufacturing process is cooling. Any known cooling method may be used.

[0057] <Temperature and reaction time> The internal temperature of a device with a storage function is not particularly limited, but is between 10°C and 50°C. It is preferable that the liquid raw material for egg-like food containing a thickening agent or gelling agent, and The time for mixing the solidification accelerator and allowing it to react is not particularly limited, but it is generally between 5 and 30 minutes. preferable.

[0058] <ph> The pH of the raw material for egg-like food or the egg-like food according to this embodiment is not particularly limited, From the viewpoint of taste and gel reactivity, it is preferably 5.0 to 7.0, and more preferably The value is between 5.5 and 6.5. [Examples]

[0059] Method for forming a thin film egg-like food product, suitable manufacturing conditions for a thin film egg-like food product and its manufacturing method. To find out, the following test (hereinafter also referred to as "this test") was conducted.

[0060] <Testing Method> [Comparative Example 1] After adding calcium lactate solution to the kneader's storage tank, at least the vegetables are juiced. Liquid egg containing processed kidney beans, modified starch, vegetable oil, and sodium alginate. The various food ingredients were added sequentially and mixed with a kneader at a predetermined rotation speed. The temperature inside the storage tank The temperature was approximately 28°C, which is room temperature.

[0061] [Test Example 1 to Test Example 9] The kneader's storage tank contains, at least, vegetable juice and green beans, similar to the comparative example described above. A mixture of processed product, modified starch, and vegetable oil, and further containing sodium alginate at various concentrations and amounts. A liquid egg-like food was prepared by mixing the ingredients. Calcium lactate solution was then added to this mixture. Then, the mixture was stirred at a predetermined rotation speed using a kneader. The temperature inside the storage tank was 28°C, which is room temperature. The reaction time for mixing each liquid was 10 minutes.

[0062] In Test Examples 1 to 9, the addition of a liquid egg-like food containing sodium alginate. The quantity and concentration of sodium alginate in the liquid egg-like food are as shown in Table 1. In addition, the amount of calcium lactate solution added in Test Examples 1 to 9 and the amount of said solution The calcium lactate concentrations are as shown in Table 1.

[0063] [Table 1]

[0064] <Rating> The evaluation includes the presence or absence of thin, egg-like food cells, the presence or absence of folds, and the stability of the formed folds. From the viewpoint of productivity and suitability of egg-like firmness, evaluation was conducted by visual inspection and sensory evaluation by texture. Regarding the presence or absence of the formation of a thin, egg-like substance, the category where a thin, egg-like substance was formed is marked with "〇". The category in which a thin, egg-like food film was not formed was marked with "×". In this case, the section where folds were formed was marked with "○", and the section where folds were not formed was marked with "×". Regarding the stable productivity of the resulting folds and the suitability of the egg-like firmness, both were scrambled. If the condition is within a suitable range for use as a bag, mark it with "〇". If there are difficulties in manufacturing, it is possible to manufacture. Alternatively, if a texture slightly firmer or softer than scrambled eggs is acceptable, If either of the following is not within acceptable limits in terms of manufacturing or texture, it is marked with "△".

[0065] <Result> In this study, in Comparative Example 1, when the liquid egg-like food was added, it immediately gelled into a thin film. And it was not possible to manufacture egg-like food products with a pleated shape. The amount of additive had to be adjusted very precisely, making it difficult to mass-produce in factories, etc. On the other hand, in Test Examples 1 to 3, and Test Examples 5 to 9, thin film, and Egg-like food products with a pleated shape were manufactured. In these test examples, during manufacturing, gel A pouch-shaped egg-like food product having a solid portion and a liquid portion was formed. On the other hand, tests using a longitudinal kneader In Example 4, the liquid and gel portions of the mixture move together in the stirring direction, resulting in a thin film and a pleated shape. No egg-like food products with the specified characteristics were manufactured.

[0066] Based on the stable productivity of the formed folds and the suitability of the egg-like firmness, it was in a desirable state. These were Test Examples 2, 3, and 6 through 9. The more favorable conditions were These were Test Examples 3, 7, and 9.

[0067] This study revealed the following: a mixture of liquid egg-like food and a coagulation accelerator. When stirring, as exemplified by horizontal-axis kneaders, the rotation axis of the force stirring the mixture intersects with the axis of rotation. This is due to the direction of gravity, which is used to produce egg-like foods that have a thin film and a pleated shape. It was found that this would make construction easier.

[0068] Furthermore, the method of mixing liquid egg-like food and coagulation accelerator involves adding the coagulation accelerator to the liquid egg-like food. By mixing, it becomes easy to form thin-film and pleated egg-like food products. I found out.

[0069] Furthermore, it was found that a pouch-shaped egg-like food product is formed by performing this method. The pouch-shaped egg-like food has a gel-like portion and a liquid portion, and the liquid portion is covered by the gel-like portion. The bag-shaped egg-like food was opened by stirring or beating, resulting in a thin film, or It was found that a pleated, egg-like food structure is formed (Figure 4).

[0070] In the liquid egg-like food, the concentration of sodium alginate is such that the aforementioned pouch-shaped egg-like food can be formed. Considering that, and that egg-like food products having a thin film and a pleated shape are formed, Preferably, the range is 0.2% by weight or more and 1.5% by weight or less. More preferably, 0.5 It is within the range of % by weight or more and 1.5% by weight or less. In addition, the good texture as an egg-like food is Considering this, a range of 0.5% by weight or more and 1.5% by weight or less is preferable.

[0071] The concentration of calcium and its salt in the coagulation accelerator is such that the two-layer structure can be formed. Considering that, as well as the formation of egg-like food products having a thin film and a pleated shape, Preferably, it is 0.5% by weight or more and 5.0% by weight or less. More preferably, 0. It is 8% or more by weight and 2.0% or less by weight.

[0072] The coagulation accelerator has calcium in relation to the sodium alginate contained in the liquid egg-like food product. The weight ratio of sodium or its salt is such that the aforementioned bag-shaped egg-like food can be formed, and that a thin film is formed. And considering that egg-like food products with a pleated shape are formed, 0.15 or more, and 1. It is preferable that it be 0 or less. More preferably, it is 0.2 or greater and less than 0.8.

[0073] A horizontal-axis agitator is preferred as the device used for stirring. Considering the ability to form a pouch-shaped egg-like food of a suitable size for the product, and the efficiency of forming a thin-film egg-like food, Considering this, the rotational speed of the horizontal-axis kneader is preferably 5 to 20 rpm. [Industrial applicability]

[0074] 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: Mixing: The mixture consists of at least plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting mixture is at least a mixture. Stirring: The mixture being stirred here is, Tapping: The mixture is tapped here, the timing of the tapping is simultaneous with the stirring, and the axis of rotation of the force stirring the mixture intersects with the direction of gravity. The result is at least one of a pleated egg-like food product and a thin-film egg-like food product.

2. A method for producing an egg-like food product comprises at least the following steps: Mixing: The mixture here consists of at least plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting mixture is at least a mixture, and Agitation: The mixture is agitated here, and in this agitation, the mixture is struck, and the axis of rotation of the force agitating the mixture intersects with the direction of gravity. The result is at least one of a pleated egg-like food product and a thin-film egg-like food product.

3. A manufacturing method according to claim 1 or 2, The stirring device used in this process is a horizontal-axis stirrer.

4. A manufacturing method according to claim 1 or 2, wherein the mixture comprises the following: First mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives) and a thickener, and the resulting product is a liquid egg-like food, and Second mixing: The liquid egg-like food and the coagulation accelerator are mixed here, and the second mixing is carried out by mixing the coagulation accelerator with the liquid egg-like food, thereby obtaining the mixture.

5. A method for producing an egg-like food product comprises at least the following steps: Mixing: The mixture here consists of at least plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting product is at least a pouch-shaped egg-like food product, and Opening the bag: The bag-shaped egg-like food is opened here, and the result is at least one of a pleated egg-like food and a thin-film egg-like food.

6. A manufacturing method according to claim 5, The direction in which the force acting to open the bag-shaped egg-like food intersects with the horizontal direction.

7. A manufacturing method according to claim 5 or claim 6, wherein the mixture comprises the following: First mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives) and a thickener, and the resulting product is a liquid egg-like food, and Second mixing: The liquid egg-like food and the coagulation accelerator are mixed here, and the second mixing is carried out by mixing the coagulation accelerator with the liquid egg-like food, thereby obtaining the pouch-shaped egg-like food.

8. A method for producing an egg-like food product comprises at least the following steps: Mixing: The mixture consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting product is at least a liquid egg-like food and a pouch-like egg-like food, and Agitation: The liquid egg-like food and the pouch-like egg-like food are agitated, and the result is at least one of a pleated egg-like food and a thin-film egg-like food.

9. The manufacturing method of claim 8, wherein the axis of rotation of the force that stirs the liquid egg-like food and the pouch-shaped egg-like food intersects with the direction of gravity.

10. The manufacturing method of claim 9, wherein a horizontal-axis agitator is used for the stirring.

11. A manufacturing method according to any one of claims 8 to 10, wherein the mixing comprises the following steps: First mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives) and a thickener, and the resulting product is a liquid egg-like food, and Second mixing: The liquid egg-like food and the coagulation accelerator are mixed here, and the second mixing is carried out by mixing the coagulation accelerator with the liquid egg-like food, thereby obtaining the pouch-shaped egg-like food.

12. A method for producing an egg-like food product comprises at least the following steps: First mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives) and a thickener, and the resulting product is a liquid egg-like food, and Second mixing: The liquid egg-like food and the coagulation accelerator are mixed here, and this second mixing is carried out by mixing the coagulation accelerator with the liquid egg-like food, thereby obtaining a pouch-like egg-like food, and, The egg-like food in question has a gel-like portion and a liquid portion, with the liquid portion being covered by the gel-like portion.

13. The manufacturing method of claim 12, wherein the entire amount of the coagulation accelerator is divided and mixed sequentially.

14. A manufacturing method according to claim 12 or claim 13, The thickener is at least an alginate, and The coagulation accelerator contains at least calcium or a salt thereof.

15. A method for forming a thin film of an egg-like food product, comprising at least the following: Mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting product is at least a pouch-shaped egg-like food product, and Opening the bag: The bag being opened here is the egg-like food in the bag, and what is obtained therefrom is, It is at least one of a pleated egg-like food product and a thin-film egg-like food product.

16. The method according to claim 15, The direction of the force that opens the bag-shaped egg-like food product intersects with the direction of gravity.

17. A method for forming a thin film of an egg-like food product, comprising at least the following steps: Mixing: The mixture here consists of plant-derived raw materials (excluding thickeners, coagulation accelerators, or additives), thickeners, and coagulation accelerators, and the resulting product is at least a pouch-shaped egg-like food product, and Agitation: The sac-like egg food is agitated here, and the result is, It is at least one of a pleated egg-like food product and a thin-film egg-like food product.

18. The method according to claim 17, wherein the axis of rotation of the force used to agitate the bag-shaped egg-like food intersects with the direction of gravity.

19. The method according to claim 18, wherein a horizontal-axis agitator is used for the stirring.

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