Egg filling–like food, coagulated egg white–like food material, egg yolk–like food–containing material, production methods for same, and methods for imparting texture to same

Abstract

According to the present invention, an egg filling–like food contains at least an egg yolk–like food–containing material that is a sol that contains water, a vegetable oil, a vegetable protein, and agar. The egg filling–like food preferably also contains a coagulated egg white–like food material that is a gel that contains water, alginic acids, a calcium salt, and a vegetable protein.

Description

Egg filling-like food, coagulated egg white-like food material, egg yolk-like food-containing material, and methods for producing these and methods for imparting texture to these

[0001] The present invention relates to an egg filling-like food, a coagulated egg white-like food material, and an egg yolk-like food-containing material, as well as methods for producing the same and methods for imparting texture to the same. This application claims priority to Japanese Patent Application No. 2024-048234, filed on March 25, 2024, the contents of which are incorporated herein by reference.

[0002] Egg foods such as egg fillings, tamagoyaki (rolled omelets), and scrambled eggs are widely enjoyed and consumed at home, in the restaurant industry, at food retailers, and other pre-cooked processed foods. However, because eggs are an animal product and have a strong allergenic potential, people with egg allergies must avoid egg foods as much as possible. Furthermore, because eggs contain a lot of cholesterol, health-conscious consumers desire foods with reduced cholesterol. For these reasons, the demand for egg-like foods that do not use eggs or use as little as possible of them while still recreating the taste and texture of eggs is increasing year by year.

[0003] Patent Document 1 discloses that an egg white-like food material having a texture and taste very similar to that of natural egg white can be obtained by adding edible oils and fats in the presence of an emulsifier to a swollen gel obtained by stirring curdlan to form a gel, stirring the resulting mixture, and then adding alginic acids and a delayed-acting calcium salt, stirring the mixture, and then performing a degassing treatment and a heat treatment. Patent Document 2 discloses an egg yolk substitute composition containing a soybean emulsion composition. Patent Document 3 discloses a semi-solid oil-in-water emulsified food containing ungelatinized starch or ungelatinized modified starch.

[0004] JP 2009-136247 A JP 2013-013397 A JP 2020-188714 A

[0005] However, the egg-like foods obtained by the methods disclosed in Cited Documents 1 to 3 still cannot be said to have satisfactory quality compared to egg foods made with real eggs in terms of color, flavor, texture, etc. Among egg foods, egg fillings in particular are foods characterized by texture, flavor, color, and especially softness, richness, and mouthfeel, but it is not easy to achieve a texture resembling that of real eggs in egg-filled-like foods that do not use eggs.

[0006] In view of the above circumstances, an object of the present invention is to provide an egg filling-like food having a texture similar to that of a real egg, a coagulated egg white-like food material and an egg yolk-like food-containing material that can be suitably contained in the egg filling-like food, methods for producing these, and methods for imparting texture to these.

[0007] As a result of extensive research, the inventors have discovered that the above-mentioned problems can be solved by using an egg yolk-like food-containing material for preparing an egg filling-like food, which contains water, vegetable oil, vegetable-derived protein, and agar, and which has the properties of a sol, and by adjusting the content ratio of the egg yolk-like food-containing material to the egg filling-like food within an appropriate range, thereby completing the present invention.

[0008] That is, the present invention is as follows. [1] An egg filling-like food containing at least an egg yolk-like food-containing material, wherein the egg yolk-like food-containing material contains at least water, vegetable oil, vegetable-derived protein, and agar, and the egg yolk-like food-containing material is in the form of a sol. [2] The egg filling-like food according to [1], further containing a coagulated egg white-like food material, wherein the coagulated egg white-like food material contains at least water, alginic acids, calcium salt, and vegetable-derived protein, and the coagulated egg white-like food material is in the form of a gel. [3] The egg filling-like food according to [1] or [2], wherein the content of the egg yolk-like food-containing material accounts for 30% by mass or more of the egg filling-like food (100% by mass). [4] The egg filling-like food according to any one of [1] to [3], wherein the content of the agar is 0.375% by mass or more of the egg filling-like food (100% by mass). [5] The egg filling-like food according to any one of [1] to [4], wherein the content of the plant-derived protein relative to 100% by mass of the egg filling-like food is 1.0% by mass or more.

[0009] [6] A gelatinous coagulated egg white-like food material containing at least water, alginic acids, calcium salts, and plant-derived proteins, wherein the content of the alginic acids is 1.3 to 1.9% by mass, the content of the calcium salt is 0.56 to 0.84% ​​by mass, and the content of the plant-derived proteins is 1.0% by mass or more, relative to 100% by mass of the coagulated egg white-like food material.

[0010] [7] An egg yolk-like food-containing material containing at least water, vegetable oil, vegetable-derived protein, and agar, and having a sol-like property. [8] The egg yolk-like food-containing material according to [7], further containing vegetable-derived starch.

[0011] [9] A method for producing an egg filling-like food, comprising a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains at least water, alginic acids, calcium salts, and plant-derived proteins, and is in the form of a gel, and the egg yolk-like food-containing material contains at least water, vegetable oil, plant-derived proteins, and agar, and is in the form of a sol.

[10] The method for producing an egg filling-like food according to [9], wherein the proportion of the amount of the egg yolk-like food-containing material mixed relative to 100% by mass of the egg filling-like food is 30% by mass or more.

[0012]

[11] A method for producing a coagulated egg white-like food material, comprising a gelling step of gelling a preparation obtained by blending at least water, alginic acids, a calcium salt, and a plant-derived protein, wherein the proportion of the alginic acids, the calcium salt, and the plant-derived protein, relative to 100% by mass of the preparation, is 1.3 to 1.9% by mass.

[12] The method for producing a coagulated egg white-like food material according to

[11] , further comprising blending dietary fiber.

[0013]

[13] A method for producing an egg yolk-like food-containing material, comprising an emulsification step of emulsifying a preparation obtained by mixing at least water, vegetable oil, a plant-derived protein, and agar.

[14] A method for producing an egg yolk-like food-containing material according to

[13] , further comprising mixing a modified starch.

[15] A method for producing an egg yolk-like food-containing material according to

[14] , wherein the proportion of the mixed amount of the modified starch relative to 100% by mass of the preparation is 2 to 5% by mass.

[16] A method for producing an egg yolk-like food-containing material according to

[13] or

[14] , wherein the proportion of the mixed amount of the plant-derived protein relative to 100% by mass of the preparation is 1.0% by mass or more.

[0014]

[17] A method for imparting texture to an egg filling-like food, comprising a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains at least water, alginic acids, calcium salts, and plant-derived proteins, and is in the form of a gel, and the egg yolk-like food-containing material contains at least vegetable oil, plant-derived proteins, and agar, and is in the form of a sol.

[18] The method for imparting texture to an egg filling-like food according to

[17] , wherein the proportion of the amount of the egg yolk-like food-containing material to be used relative to 100% by mass of the egg filling-like food is 30% by mass or more.

[0015]

[19] A method for imparting texture to a coagulated egg white-like food material, comprising a gelling step of gelling a preparation obtained by blending at least water, alginic acids, a calcium salt, and a plant-derived protein, wherein the proportion of the alginic acids, the calcium salt, and the plant-derived protein, relative to 100% by mass of the preparation, is 1.3 to 1.9% by mass.

[20] The method for imparting texture to a coagulated egg white-like food material according to

[19] , further comprising blending in dietary fiber.

[0016]

[21] A method for imparting texture to an egg yolk-like food-containing material, comprising an emulsification step of emulsifying a mixture obtained by mixing at least water, vegetable oil, vegetable-derived protein, and agar.

[0017] The present invention can provide an egg filling-like food having a texture similar to that of a real egg, a coagulated egg white-like food material and an egg yolk-like food-containing material that can be suitably contained in the egg filling-like food, as well as methods for producing these and methods for imparting texture to these.

[0018] Hereinafter, a mode for carrying out the present invention (hereinafter also referred to as "the present embodiment") will be described in detail. Note that the present invention is not limited to the present embodiment, and various modifications can be made within the scope of the gist of the present invention.

[0019] [Egg filling-like food] The egg filling-like food of this embodiment is an egg filling-like food containing at least an egg yolk-like food-containing material, wherein the egg yolk-like food-containing material contains water, vegetable oil, plant-derived protein, and agar, and the egg yolk-like food-containing material has the properties of a sol.

[0020] In this embodiment, the term "egg filling-like food" refers to a food in which part or all of the egg ingredients in egg filling are replaced with plant-derived ingredients, and can be used in various forms of food as a substitute for egg filling. In particular, the egg filling-like food of this embodiment is suitable as a substitute for egg filling in egg sandwiches because it can reproduce the same color, flavor, and texture as when real eggs are used.

[0021] The egg filling-like food of this embodiment contains at least an egg yolk-like food-containing ingredient, which contains water, vegetable oil, plant-derived protein, and agar, and the egg yolk-like food-containing ingredient is in the form of a sol. The egg filling-like food of this embodiment contains agar, in particular, as the egg yolk-like food-containing ingredient, and therefore can reproduce the color, flavor, and texture of an egg filling-like food made from real eggs, and the egg yolk-like food-containing ingredient can also reproduce the color, flavor, and texture of an egg filling-like food made from real eggs. The egg yolk-like food-containing ingredients that can be suitably contained in the egg filling-like food of this embodiment will be described in detail below.

[0022] The egg filling-like food product of this embodiment preferably further contains a coagulated egg white-like food material, and more preferably the coagulated egg white-like food material contains water, alginic acids, calcium salt, and plant-derived protein, and the coagulated egg white-like food material is in the form of a gel. The coagulated egg white-like food material that can be contained in the egg filling-like food product of this embodiment will be described in detail below.

[0023] In the egg filling-like food of this embodiment, the content of the egg yolk-like food-containing material relative to 100% by mass of the egg filling-like food is preferably 30% by mass or more, more preferably 40% by mass or more, even more preferably 50% by mass or more, and particularly preferably 60% by mass or more. By being above the lower limit, it is possible to reproduce the color, flavor, and texture of egg filling equivalent to that obtained when real eggs are used. There is no upper limit for the content of the egg yolk-like food-containing material relative to 100% by mass of the egg filling-like food. It may be 100% by mass or less, 90% by mass or less, or 80% by mass or less.

[0024] In the egg filling-like food of this embodiment, the content of the coagulated egg white-like food material relative to 100% by mass of the egg filling-like food is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less. By having the content be equal to or less than the upper limit, it is possible to reproduce the color, flavor, and texture of egg filling equivalent to that obtained when real eggs are used. There is no lower limit for the content of the coagulated egg white-like food material relative to 100% by mass of the egg filling-like food. It may be 0% by mass or more, 10% by mass or more, or 20% by mass or more.

[0025] In the egg filling-like food of this embodiment, the content of the agar relative to 100% by mass of the egg filling-like food is preferably 0.375% by mass or more, more preferably 0.50% by mass or more, and even more preferably 0.75% by mass or more, and the content of the agar relative to 100% by mass of the egg filling-like food is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and even more preferably 3.0% by mass or less.

[0026] In the egg filling-like food of this embodiment, the content of the plant-derived protein relative to 100% by mass of the egg filling-like food is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2.0% by mass or more. The content of the plant-derived protein relative to 100% by mass of the egg filling-like food may be 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less.

[0027] The egg filling-like food product of this embodiment may contain seasonings, such as sugar, edible vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasonings, yeast extract, meat extract, etc. From the viewpoint of not using animal-derived raw materials, it is preferable not to use animal-derived raw materials such as meat extract or fish extract.

[0028] The egg filling-like food product of this embodiment may contain various additives as appropriate, such as those typically added to foods and beverages, including sweeteners, acidulants, colorants, pH adjusters, antioxidants, flavorings, thickeners, coagulants, and emulsifiers.

[0029] [Method for producing egg filling-like food] The method for producing an egg filling-like food of this embodiment comprises a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains water, alginic acids, calcium salts, and plant-derived protein and is in the form of a gel, and the egg yolk-like food-containing material contains water, vegetable oil, plant-derived protein, and agar, and is in the form of a sol.

[0030] In the method for producing an egg filling-like food of this embodiment, the proportion of the blended amount of the egg yolk-like food-containing material relative to 100% by mass of the egg filling-like food is preferably 30% by mass or more.

[0031] In the method for producing an egg filling-like food product of this embodiment, the preferred content ratios of the egg yolk-like food-containing material and the coagulated egg white-like food material in the egg filling-like food product described above can be applied as the preferred proportions of the respective blend amounts. The content ratios of the egg yolk-like food-containing material and the coagulated egg white-like food material in the egg filling-like food product obtained by the method for producing an egg filling-like food product of this embodiment are substantially the same as the proportions of the respective blend amounts in the method for producing an egg filling-like food product.

[0032] The method for producing the egg filling-like food product of this embodiment may include a heating step and a filling step in addition to the steps described above. The heating step is carried out, for example, for the purpose of sterilizing the prepared liquid or promoting gelation. The heating method is not particularly limited, and examples include steam sterilization, boiling sterilization, plate sterilization, and tubular sterilization. The filling method in the filling step may be a known method. Furthermore, the container into which the egg filling-like food product of this embodiment is filled (packed) may be a known container, such as a vinyl container, a can, a bottle, a paper container, or a PET container.

[0033] [Method for imparting texture to egg filling-like food] The method for imparting texture to egg filling-like food of this embodiment comprises a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains water, alginic acids, calcium salts, and plant-derived protein, and is in the form of a gel, and the egg yolk-like food-containing material contains vegetable oil, plant-derived protein, and agar, and is in the form of a sol.

[0034] In the method for imparting texture to an egg filling-like food of this embodiment, the ratio of the blending amount of the egg yolk-like food-containing ingredient to 100% by mass of the egg filling-like food is preferably 30% by mass or more. By using the method for imparting texture to an egg filling-like food of this embodiment, it is possible to provide an egg filling-like food that has the texture of a real egg.

[0035] In the method for imparting texture to an egg filling-like food of this embodiment, the preferred content ratios of the egg yolk-like food-containing material and the coagulated egg white-like food material in the egg filling-like food described above can be applied as the preferred proportions of the respective blend amounts. The content ratios of the egg yolk-like food-containing material and the coagulated egg white-like food material in the egg filling-like food obtained by the method for imparting texture to an egg filling-like food of this embodiment are substantially the same as the proportions of the respective blend amounts in the method for imparting texture to an egg filling-like food.

[0036] [Egg yolk-like food-containing material] The egg yolk-like food-containing material of this embodiment contains water, vegetable oil, vegetable-derived protein, and agar, and has a sol-like property. The egg yolk-like food-containing material of this embodiment has the same viscosity and texture as real egg yolk mayonnaise and has the same texture as real egg yolk mayonnaise, so it can be suitably contained in egg filling-like foods.

[0037] The vegetable oil is not particularly limited and may be any one or more selected from the group consisting of linseed oil, perilla oil, olive oil, grapeseed oil, corn oil, sesame oil, rice oil, soybean oil, canola oil, palm oil, sunflower oil, safflower oil, and cottonseed oil. Oils with less of a distinctive oily flavor are preferred, with canola oil, sunflower oil, safflower oil, and cottonseed oil being more preferred, and canola oil being particularly preferred.

[0038] The plant-derived protein is not limited as long as it is a protein derived from a plant, and examples thereof include processed grain products and processed nut and seed products. In particular, processed grain products are preferred from the viewpoint of containing a large amount of protein, and processed products of legumes are particularly preferred. More preferably, the legume is soybean.

[0039] The egg yolk-like food-containing material of this embodiment preferably further contains vegetable-derived starch. Examples of vegetable-derived starch that can be used include corn starch, waxy corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, and sago starch. The egg yolk-like food-containing material of this embodiment contains unprocessed vegetable-derived starch in addition to the vegetable oil, plant-derived protein, and agar, thereby improving the texture of the egg yolk-like food-containing material.

[0040] The egg yolk-like food-containing material of this embodiment preferably further contains a modified starch, more preferably a vegetable-derived starch and a modified starch. Examples of the modified starch that can be used include oxidized starch, acid-treated starch, enzyme-treated starch, acetate starch, phosphate starch, succinate starch, octenyl succinate starch, hydroxypropyl starch, cross-linked starch, and heat-moisture-treated starch. The texture of the egg yolk-like food-containing material is improved by the inclusion of a modified starch. The texture of the egg yolk-like food-containing material is further improved by the inclusion of a vegetable-derived starch and a modified starch.

[0041] The egg yolk-like food-containing material of this embodiment preferably further contains a vegetable-derived ingredient.

[0042] The egg yolk-like food-containing material of this embodiment preferably further contains a carotenoid-containing plant. A carotenoid-containing plant is a plant that contains carotenoid. Carotenoids are yellow, orange, or red pigments that are widely present in plants and animals. The carotenoid-containing plant is preferably a β-carotene-containing plant. Furthermore, in this embodiment, from the viewpoint of the flavor and color of the finally obtained egg yolk-like food-containing material, the carotenoid-containing plant is preferably one or more species selected from the group consisting of carrot, pumpkin, paprika, citrus fruits, and mango.

[0043] In the egg yolk-like food-containing material of this embodiment, the content of the processed starch relative to 100% by mass of the egg yolk-like food-containing material is preferably 2 to 5% by mass, more preferably 2.5 to 5% by mass, and even more preferably 3 to 5% by mass.

[0044] In the egg yolk-like food-containing material of this embodiment, the content of the plant-derived unprocessed starch relative to 100% by mass of the egg yolk-like food-containing material is preferably 2 to 9% by mass, more preferably 3 to 8% by mass, and even more preferably 4 to 7% by mass.

[0045] In the egg yolk-like food-containing material of this embodiment, the content of the plant-derived protein relative to 100% by mass of the egg yolk-like food-containing material is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, even more preferably 2.5% by mass or more, and even more preferably 3.0% by mass or more. The content of the plant-derived protein relative to 100% by mass of the egg yolk-like food-containing material may be 9.0% by mass or less, 8.0% by mass or less, or 7.0% by mass or less.

[0046] In the egg yolk-like food-containing material of this embodiment, the content of the agar relative to 100% by mass of the egg yolk-like food-containing material is preferably 0.8% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.2% by mass or more. The content of the agar relative to 100% by mass of the egg yolk-like food-containing material is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and even more preferably 4.0% by mass or less.

[0047] [Method for producing egg yolk-like food-containing material] The method for producing an egg yolk-like food-containing material of this embodiment includes an emulsification step of emulsifying a mixture obtained by mixing at least water, vegetable oil, vegetable-derived protein, and agar.

[0048] The emulsified state after emulsification in the emulsification step is preferably an oil-in-water type (hereinafter also referred to as "O / W type"). The emulsification method is not particularly limited, and examples thereof include high-pressure treatment, grinding treatment, mixing treatment, and milling treatment.

[0049] In the method for producing the egg yolk-like food-containing material of this embodiment, it is preferable to further blend modified starch.

[0050] In the method for producing an egg yolk-like food material of this embodiment, the proportion of the amount of the processed starch to be mixed is preferably 2 to 5% by mass relative to 100% by mass of the mixture.

[0051] In the method for producing an egg yolk-like food material of this embodiment, the proportion of the plant-derived protein in the blend is preferably 1.0% by mass or more relative to 100% by mass of the blend.

[0052] In the method for producing an egg yolk-like food-containing material of this embodiment, the preferred content ratios of the above-mentioned ingredients of the egg yolk-like food-containing material can be applied as the preferred proportions of the respective blend amounts. The content ratios of the respective ingredients in the egg yolk-like food-containing material obtained by the method for producing an egg yolk-like food-containing material of this embodiment are substantially the same as the proportions of the respective blend amounts in the method for producing an egg yolk-like food-containing material.

[0053] [Method for imparting texture to egg yolk-like food-containing material] The method for imparting texture to egg yolk-like food-containing material of this embodiment comprises an emulsification step of emulsifying a mixture obtained by blending at least water, vegetable oil, vegetable-derived protein, and agar. The method for imparting texture to egg yolk-like food-containing material of this embodiment can provide an egg yolk-like food-containing material with a texture similar to that of a real egg.

[0054] In the method for imparting texture to an egg yolk-like food-containing material of this embodiment, the preferred content ratios of the above-mentioned ingredients of the egg yolk-like food-containing material can be applied as the preferred proportions of the respective blending amounts. The content ratios of the respective ingredients in the egg yolk-like food-containing material obtained by the method for imparting texture to an egg yolk-like food-containing material of this embodiment are substantially the same as the proportions of the respective blending amounts in the method for imparting texture to an egg yolk-like food-containing material.

[0055] [Coagulated Egg White-Like Food Material] The coagulated egg white-like food material of this embodiment is a gel-like coagulated egg white-like food material containing water, alginic acids, a calcium salt, and a plant-derived protein, wherein the content of the alginic acids is 1.3 to 1.9% by mass, the content of the calcium salt is 0.56 to 0.84% ​​by mass, and the content of the plant-derived protein is 1.0% by mass or more, relative to 100% by mass of the coagulated egg white-like food material. The coagulated egg white-like food material of this embodiment has hardness and elasticity equivalent to those of real egg white and resembles real egg white, and therefore can be suitably contained in egg filling-like foods.

[0056] The alginic acid is not particularly limited, and may be any one or more selected from the group consisting of sodium alginate, potassium alginate, and ammonium alginate. The alginic acids are water-soluble and are often used in foods, with sodium alginate being more preferred.

[0057] When the content of the alginic acids is 1.3 to 1.9% by mass relative to 100% by mass of the coagulated egg white-like food material, the texture of the coagulated egg white-like food material is maintained.

[0058] The calcium salt is not particularly limited and may include at least one selected from the group consisting of calcium sulfate, calcium lactate, calcium gluconate, calcium fumarate, calcium citrate, calcium succinate, calcium acetate, calcium chloride, and calcium hydroxide, with calcium sulfate being more preferred.

[0059] When the content of the calcium salt is 0.56 to 0.84% ​​by mass relative to 100% by mass of the coagulated egg white-like food material, the texture of the coagulated egg white-like food material is maintained.

[0060] The plant-derived protein is not particularly limited, but powdered soy protein is preferred.

[0061] The egg-like flavor can be maintained by having the plant-derived protein content of 1.0% by mass or more relative to 100% by mass of the coagulated egg white-like food material. The plant-derived protein content of 100% by mass of the coagulated egg white-like food material is more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, still more preferably 2.3% by mass or more, and may even be 3.9% by mass or more. The plant-derived protein content of 100% by mass of the coagulated egg white-like food material may be 12% by mass or less, 10% by mass or less, 9% by mass or less, or 8% by mass or less.

[0062] When the dietary fiber content is 1.0% by mass or more relative to 100% by mass of the coagulated egg white-like food material, egg-like elasticity can be further improved. The dietary fiber content is preferably 1.5% by mass or more, more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more relative to 100% by mass of the coagulated egg white-like food material. The dietary fiber content is preferably 20% by mass or less, more preferably 18% by mass or less, and may be 15% by mass or less, or may be 12% by mass or less, relative to 100% by mass of the coagulated egg white-like food material.

[0063] [Method for Producing Coagulated Egg White-Like Food Material] The method for producing a coagulated egg white-like food material of this embodiment includes a gelation step of gelling a preparation obtained by blending water, alginic acids, a calcium salt, and a plant-derived protein, wherein, relative to 100% by mass of the preparation, the proportion of the alginic acids is 1.3 to 1.9% by mass, the proportion of the calcium salt is 0.56 to 0.84% ​​by mass, and the proportion of the plant-derived protein is 1.0% by mass or more. In the method for producing a coagulated egg white-like food material of this embodiment, the preparation may be obtained by blending a material containing both alginic acids and a calcium salt, such as commercially available kelp acid. The method for producing a coagulated egg white-like food material of this embodiment can provide a coagulated egg white-like food material that has the same hardness and elasticity as real egg white and resembles real egg white.

[0064] In the method for producing a coagulated egg white-like food material of this embodiment, it is preferable to further blend dietary fiber.

[0065] In the method for producing a coagulated egg white-like food material of this embodiment, the preferred content ratios of the respective ingredients of the coagulated egg white-like food material described above can be applied as the preferred proportions of the respective blend amounts. The content ratios of the respective ingredients in the coagulated egg white-like food material obtained by the method for producing a coagulated egg white-like food material of this embodiment are substantially the same as the proportions of the respective blend amounts in the method for producing a coagulated egg white-like food material.

[0066] [Method for imparting texture to coagulated egg white-like food material] The method for imparting texture to a coagulated egg white-like food material of the present embodiment comprises a gelling step of gelling a preparation obtained by blending at least water, alginic acids, a calcium salt, and a plant-derived protein, wherein, relative to 100% by mass of the preparation, the proportion of the alginic acids is 1.3 to 1.9% by mass, the proportion of the calcium salt is 0.56 to 0.84% ​​by mass, and the proportion of the plant-derived protein is 1.0% by mass or more.

[0067] The method for imparting texture to a coagulated egg white-like food material of this embodiment makes it possible to provide a coagulated egg white-like food material that has the same hardness and elasticity as real egg white and a texture similar to real egg white.

[0068] In the method for imparting texture to a coagulated egg white-like food material of the present embodiment, it is preferable to further blend dietary fiber.

[0069] In the method for imparting texture to a coagulated egg white-like food material of this embodiment, the preferred content ratios of the respective ingredients of the coagulated egg white-like food material described above can be applied as the preferred proportions of the respective blend amounts. The content ratios of the respective ingredients in the coagulated egg white-like food material obtained by the method for imparting texture to a coagulated egg white-like food material of this embodiment are substantially the same as the proportions of the respective blend amounts in the method for imparting texture to a coagulated egg white-like food material.

[0070] The present invention will be explained in more detail using examples and comparative examples, but the present invention is not limited to these examples in any way.

[0071] Example 1-1 (Production of coagulated egg white-like food material) Alginic acid and calcium salt raw materials (Kombu acid 429S, manufactured by Kimika Co., Ltd., sodium alginate 63%, calcium sulfate 28%) and soybean liquid (solids 14%, protein 5.7%) as a plant-derived protein were mixed to prepare a preparation according to the "Percentage of the amount of white-like solid (coagulated egg white-like food material) [mass %] (percentage of the content of contained components [mass %])" in Table 1, so that the proportion of the amount of alginic acid (sodium alginate) relative to 100 mass % of the preparation was 1.6 mass %, the proportion of the amount of calcium salt (calcium sulfate) was 0.7 mass %, the proportion of the amount of plant-derived protein was 2.3 mass %, and the remainder was water. The mixture was then placed in a food processor (food processor MK-K48P, manufactured by Panasonic Corporation) and mixed for 1 minute to obtain a preparation containing emulsified sodium alginate. The prepared liquid was transferred to a tray and cooled at 10°C overnight to gel, thereby obtaining a white meat-like solid material of Example 1-1. Note that the soybean liquid refers to a product obtained by crushing dehulled soybeans together with water and further homogenizing the crushed soybeans. The soybean liquid used in the following examples was similarly treated.

[0072] (Evaluation as a coagulated egg white-like food material) A control comparative product as a coagulated egg white-like food material was prepared using real chicken eggs by the following methods (1) and (2). (1) Five raw eggs were separated into whites and yolks, and the whites were poured onto a tray. (2) After heating in a steam convection oven at 90°C for 20 minutes, the eggs were cut into 10 mm cubes to prepare a control comparative product as a coagulated egg white-like food material.

[0073] In accordance with the following sensory evaluation criteria, seven testers performed a sensory evaluation on the egg white-like solid material of Example 1-1 as a coagulated egg white-like food material on a five-point scale from 1 to 5, and the average values ​​and standard deviations (σ) are shown in Table 1.

[0074] <Sensory evaluation criteria> - Overall rating of egg white-like texture: 5 is best (same as the real thing). 3 or above is suitable as an egg white-like food material. - Hardness (strength of initial blade penetration): 3 is best (if too hard or too soft, the egg white-like texture will be lost). 2 to 4 are suitable as an egg white-like food material. - Elasticity (resilience until biting through): 3 is best (if too hard or too soft, the egg white-like texture will be lost). 2 to 4 are suitable as an egg white-like food material.

[0075] The evaluation results of Example 1-1 show that the egg white-like solid material of Example 1-1 is suitable as a coagulated egg white-like food material.

[0076] Example 1-2 (Production of coagulated egg white-like food material) The egg white-like solid of Example 1-2 was obtained in the same manner as in Example 1-1, except that indigestible dextrin was added as dietary fiber to the raw materials used in Example 1-1 and blended as shown in Table 1. As in Example 1-1, the egg white-like solid of Example 1-2 was subjected to a sensory evaluation as a coagulated egg white-like food material. The evaluation results are shown in Table 1. The evaluation results of Example 1-2 show that the egg white-like solid of Example 1-2 is suitable as a coagulated egg white-like food material, and that the addition of dietary fiber improves its elasticity.

[0077] Example 1-3 (Production of coagulated egg white-like food material) The egg white-like solid of Example 1-3 was obtained in the same manner as in Example 1-2, except that the soybean liquid used in Example 1-2 was changed to powdered soy protein (Prolina (registered trademark) 250, manufactured by Fuji Oil Co., Ltd., protein content 82.3%) and the mixture was formulated as shown in Table 1. As in Example 1-1, the egg white-like solid of Example 1-3 was subjected to a sensory evaluation as a coagulated egg white-like food material. The evaluation results are shown in Table 1. The evaluation results of Example 1-3 show that the egg white-like solid of Example 1-3 was suitable as a coagulated egg white-like food material and that the texture was maintained even when the plant-derived protein was replaced with another material.

[0078] [Comparative Example 1-4] (Production of egg white-like solid) The egg white-like solid of Comparative Example 1-4 was obtained in the same manner as in Example 1-2, except that the blending amount of the soybean liquid used in Example 1-2 was changed as shown in Table 1. As in Example 1-1, the egg white-like solid of Comparative Example 1-4 was subjected to a sensory evaluation as a coagulated egg white-like food material. The evaluation results are shown in Table 1. The evaluation results of Comparative Example 1-4 show that the egg white-like solid of Comparative Example 1-4 was not suitable as a coagulated egg white-like food material, and that when the protein source was removed, the egg-like texture was not reproduced even though the texture was maintained.

[0079] Examples 1-5 to 1-7 (Production of coagulated egg white-like food material) The egg white-like solids of Examples 1-5 to 1-7 were obtained in the same manner as in Example 1-2, except that the blending amounts of the raw materials, i.e., alginic acids and calcium salts, were changed as shown in Table 1. As in Example 1-1, the egg white-like solids of Examples 1-5 to 1-7 were subjected to sensory evaluation as coagulated egg white-like food materials. The evaluation results are shown in Table 1. The evaluation results of Examples 1-5 to 1-7 show that the egg white-like solids of Examples 1-5 to 1-7 are suitable as coagulated egg white-like food materials, and that the texture is maintained when the blending ratio of alginic acids is 1.3 to 1.9% by mass.

[0080] Examples 1-8 to 1-11 (Production of Coagulated Egg White-Like Food Material) The egg white-like solids of Examples 1-8 to 1-11 were obtained in the same manner as in Example 1-2, except that the amount of dietary fiber was changed as shown in Table 2. As in Example 1-1, the egg white-like solids of Examples 1-8 to 1-11 were subjected to sensory evaluation as coagulated egg white-like food materials. The evaluation results are shown in Table 2. The evaluation results of Examples 1-8 to 1-11 show that the egg white-like solids of Examples 1-8 to 1-11 are suitable as coagulated egg white-like food materials, and that the texture does not become too hard even when a large amount of dietary fiber is added. However, in order to maintain an egg-like texture, it is found that the proportion of dietary fiber to 100% by mass of the preparation is preferably 20% by mass or less.

[0081] Examples 1-12 to 1-15 Production of Coagulated Egg White-Like Food Material The egg white-like solids of Examples 1-12 to 1-15 were obtained in the same manner as in Examples 1-2 and 1-3, except that the blended amount of plant-derived protein was changed as shown in Table 2. As in Example 1-1, the egg white-like solids of Examples 1-12 to 1-15 were subjected to sensory evaluation as coagulated egg white-like food materials. The evaluation results are shown in Table 2. The evaluation results of Examples 1-12 to 1-15 demonstrate that the egg white-like solids of Examples 1-12 to 1-15 are suitable as coagulated egg white-like food materials, and that the blended amount of plant-derived protein relative to 100% by mass of the preparation should be 1.0% by mass or more, preferably 2.3% by mass or more, and no difference at 3.9% by mass or more.

[0082] Example 1-16 (Production of coagulated egg white-like food material) The egg white-like solid of Example 1-16 was obtained in the same manner as in Example 1-5, except that powdered soy protein (New Fujipro (registered trademark) 001M and Prolina (registered trademark) 250, both manufactured by Fuji Oil Co., Ltd.) was used as the plant-derived protein and the blending amounts were changed as shown in Table 3. As in Example 1-1, the egg white-like solid of Example 1-16 was subjected to a sensory evaluation as a coagulated egg white-like food material. The evaluation results are shown in Table 3. The evaluation results of Example 1-16 show that the egg white-like solid of Example 1-16 is suitable as a coagulated egg white-like food material, and that similar effects can be obtained even when the plant-derived protein is changed to another powdered soy protein.

[0083] [Examples 1-17 to 1-18] (Production of coagulated egg white-like food material) The egg white-like solid of Example 1-17 was obtained in the same manner as Example 1-5, except that psyllium and inulin were used as dietary fiber and the changes were made as shown in Table 3. The egg white-like solid of Example 1-18 was suitable as a coagulated egg white-like food material, and had a good texture, hardness, and push-back. The egg white-like solids of Examples 1-17 to 1-18 were suitable as a coagulated egg white-like food material, and had a good texture, hardness, and push-back. When changing the dietary fiber, the contribution to texture varies depending on the type of dietary fiber, but the texture can be improved by adjusting the amount added.

[0084]

[0085]

[0086]

[0087] Comparative Example 2-1 (Production of Yolk Mayonnaise-Like Solid Material) Soybean liquid (solids 14%, protein 5.7%) and powdered soy protein (Prolina (registered trademark) 250, manufactured by Fuji Oil Co., Ltd., protein 82.3%) as plant-derived proteins, and the raw materials for the mayonnaise basic skeleton shown in Table 4 were mixed together to prepare a mixture as shown in "Ratio of the amount of the yolk mayonnaise-like solid material [mass %] (Ratio of the content of the contained components [mass %])" in Table 4, so that the ratio of the plant-derived protein to 100% by mass of the mixture was 2.0% by mass, the ratios of the amounts of the raw materials for the mayonnaise basic skeleton were as shown in Table 4, and the remainder was water. The mixture was then placed in a food processor (food processor MK-K48P, manufactured by Panasonic Corporation) and mixed for 1 minute, thereby obtaining an emulsified yolk mayonnaise-like solid material of Comparative Example 2-1.

[0088] (Evaluation as an Egg Yolk-Like Food-Containing Material) A comparative product as an egg yolk-like food-containing material was prepared using real eggs by the following methods (1) to (3). (1) Raw eggs were boiled in boiling water for 13 minutes. (2) After cooling in cold water, the eggs were separated into whites and yolks. (3) Egg yolks and mayonnaise were mixed in a ratio of 59.8 parts by mass to 100 parts by mass of yolks to prepare an egg salad, which was used as a comparative product as an egg yolk-like food-containing material.

[0089] Seven testers conducted a sensory evaluation of the egg yolk mayonnaise-like solid material of Comparative Example 2-1 as an egg yolk-like food-containing material on a 5-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average values ​​and standard deviations (σ) are shown in Table 4.

[0090] <Sensory evaluation criteria> - Overall rating of yolk mayonnaise-likeness: 5 is the best (same as the real thing). 3 or above is suitable as a yolk mayonnaise-like food material (material containing egg yolk-like food). - Texture: 5 is the best (same as the real thing). 3 or above is suitable as a yolk mayonnaise-like food material (material containing egg yolk-like food). - Viscosity: 5 is the best (same as the real thing). 3 or above is suitable as a yolk mayonnaise-like food material (material containing egg yolk-like food).

[0091] The evaluation results of Comparative Example 2-1 reveal that the yolk mayonnaise-like solid material of Comparative Example 2-1 is not suitable as an egg yolk-like food-containing material, and that the desired texture cannot be achieved by protein alone.

[0092] Comparative Examples 2-2 to 2-7 (Production of egg yolk mayonnaise-like solid material) The egg yolk mayonnaise-like solid materials of Comparative Examples 2-2 to 2-7 were obtained in the same manner as in Comparative Example 2-1, except that Thermflo (modified starch) was added to the formulation used in Comparative Example 2-1 and the formulation amounts were changed as shown in Table 4. As in Comparative Example 2-1, the egg yolk mayonnaise-like solid materials of Comparative Examples 2-2 to 2-7 were subjected to sensory evaluation as egg yolk-like food-containing materials. The evaluation results are shown in Table 4. The evaluation results of Comparative Examples 2-2 to 2-7 show that the egg yolk mayonnaise-like solid materials of Comparative Examples 2-2 to 2-7 are not suitable as egg yolk-like food-containing materials, and that the desired texture cannot be achieved even if a large amount of modified starch is added to the plant-derived protein.

[0093] [Comparative Example 2-8] (Production of egg yolk mayonnaise-like solid material) The egg yolk mayonnaise-like solid material of Comparative Example 2-8 was obtained in the same manner as in Comparative Example 2-2, except that Thermflo (processed starch) used in Comparative Example 2-2 was changed to a vegetable-derived unprocessed starch and the blending amounts were changed as shown in Table 4. As in Comparative Example 2-1, the egg yolk mayonnaise-like solid material of Comparative Example 2-8 was subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 4. The evaluation results of Comparative Example 2-8 show that the egg yolk mayonnaise-like solid material of Comparative Example 2-8 is not suitable as an egg yolk-like food-containing material, and that the desired texture cannot be achieved even when the starch is changed to a plant-derived unprocessed starch.

[0094] [Examples 2-9 to 2-11] (Production of egg yolk-like food-containing material) The yolk mayonnaise-like solid materials of Examples 2-9 to 2-11 were obtained in the same manner as in Comparative Example 2-1, except that agar (UX-100, manufactured by Ina Food Industry Co., Ltd.) was added and the materials were formulated as shown in Table 5. As in Comparative Example 2-1, the yolk mayonnaise-like solid materials of Examples 2-9 to 2-11 were subjected to sensory evaluation as egg yolk-like food-containing materials. The evaluation results are shown in Table 5. The evaluation results of Examples 2-9 to 2-11 show that the yolk mayonnaise-like solid materials of Examples 2-9 to 2-11 are suitable as egg yolk-like food-containing materials, and that the texture is improved by adding agar to plant-derived protein.

[0095] [Examples 2-12 to 2-16] (Production of egg yolk-like food-containing material) The yolk mayonnaise-like solid materials of Examples 2-12 to 2-16 were obtained in the same manner as in Example 2-9, except that modified starch (Thermflo (registered trademark), manufactured by Nippon NSC Corporation) was further added and blended as shown in Table 5. As in Comparative Example 2-1, the yolk mayonnaise-like solid materials of Examples 2-12 to 2-16 were subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 5. The evaluation results of Examples 2-12 to 2-16 show that the yolk mayonnaise-like solid materials of Examples 2-12 to 2-16 are suitable as egg yolk-like food-containing materials, and that the addition of modified starch further improves the texture.

[0096] [Example 2-17] (Production of egg yolk-like food-containing material) The yolk mayonnaise-like solid of Example 2-17 was obtained in the same manner as in Example 2-9, except that pumpkin puree (manufactured by Kagome Co., Ltd.) was further added as a plant-derived unprocessed starch and blended as shown in Table 5. As in Comparative Example 2-1, the yolk mayonnaise-like solid of Example 2-17 was subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 5. The evaluation results of Example 2-17 show that the yolk mayonnaise-like solid of Example 2-17 is suitable as an egg yolk-like food-containing material, and that the texture is further improved by adding a plant-derived unprocessed starch.

[0097] Example 2-18 (Production of Egg Yolk-Like Food-Containing Material) The yolk mayonnaise-like solid of Example 2-18 was obtained in the same manner as in Example 2-9, except that COLFLO067 (waxy acetylated adipic acid cross-linked, manufactured by Ingredion Japan Co., Ltd.) was further added as a modified starch and formulated as shown in Table 6. As in Comparative Example 2-1, the yolk mayonnaise-like solid of Example 2-18 was subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 6. The evaluation results of Example 2-18 show that the yolk mayonnaise-like solid of Example 2-18 is suitable as an egg yolk-like food-containing material, and that the texture is further improved by adding a plant-derived unmodified starch.

[0098] Example 2-19 (Production of Egg Yolk-Like Food-Containing Material) The yolk mayonnaise-like solid of Example 2-19 was obtained in the same manner as in Example 2-9, except that jujube (normal cornstarch, manufactured by Oji Cornstarch Co., Ltd.) was further added as a plant-derived unmodified starch and blended as shown in Table 6. As in Comparative Example 2-1, the yolk mayonnaise-like solid of Example 2-19 was subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 6. The evaluation results of Example 2-19 show that the yolk mayonnaise-like solid of Example 2-19 is suitable as an egg yolk-like food-containing material, and that the texture is further improved by adding a plant-derived unmodified starch.

[0099] Example 2-20 (Production of Egg Yolk-Like Food-Containing Material) The yolk mayonnaise-like solid of Example 2-20 was obtained in the same manner as in Example 2-9, except that WR2 (normal waxy corn, manufactured by Matsutani Chemical Industry Co., Ltd.) was further added as a plant-derived unmodified starch and blended as shown in Table 6. As in Comparative Example 2-1, the yolk mayonnaise-like solid of Example 2-20 was subjected to a sensory evaluation as an egg yolk-like food-containing material. The evaluation results are shown in Table 6. The evaluation results of Example 2-20 show that the yolk mayonnaise-like solid of Example 2-20 is suitable as an egg yolk-like food-containing material, and that the texture is further improved by adding a plant-derived unmodified starch.

[0100]

[0101]

[0102]

[0103] Example 3-1 (Production of egg filling-like food) Soybean liquid (protein 5.7%) and Prolina (registered trademark) 250 (protein 82.3%) as plant-derived proteins, dietary fiber, agar, starch, and raw materials forming the basic skeleton of mayonnaise shown in Table 7 were blended so that the proportions of each blend amount relative to 100% by mass of the blended liquid were as shown in the "Proportion of blend amount of yolk mayonnaise-like solid material [mass %]" in Table 7, and all of the blended materials were placed in a food processor (food processor MK-K48P, manufactured by Panasonic Corporation) and mixed for 1 minute to obtain an emulsified yolk mayonnaise-like solid material (egg yolk-like food-containing material) of Example 3-1.

[0104] (Evaluation as an egg filling-like food) In accordance with the following sensory evaluation criteria, seven testers conducted a sensory evaluation of the yolk mayonnaise-like solid material of Example 3-1 (egg yolk-like food-containing material) as an egg filling-like food on a 5-point scale from 1 to 5, and the average values ​​and standard deviations (σ) are shown in Table 8.

[0105] <Sensory evaluation criteria> - Overall evaluation of egg filling-likeness 5 is suitable for egg filling. 3 or more is suitable as an egg filling-like food. 1 or more is not suitable for egg filling.

[0106] The evaluation results of Example 3-1 show that the yolk mayonnaise-like solid material of Example 3-1 (egg yolk-like food-containing material) is suitable as an egg filling-like food.

[0107] [Example 3-2] (Production of coagulated egg white-like food material) Raw materials of alginic acids and calcium salt (Kombu acid 429S, manufactured by Kimika Co., Ltd., sodium alginate 63%, calcium sulfate 28% by mass), soybean liquid and Proleena (registered trademark) 250 (manufactured by Fuji Oil Co., Ltd., protein 2.4% by mass), dietary fiber (E-fiber, manufactured by Matsutani Chemical Co., Ltd., 9% by mass), and Namien were mixed in a mixture in such a manner that the proportion of the alginic acids (sodium alginate) relative to 100% by mass of the mixture was 1.6% by mass. The ingredients were mixed as shown in "Proportion of egg white-like solids [% by mass]" in Table 7, so that the calcium salt (calcium sulfate) content was 0.7% by mass, the plant-derived protein content was 4.7% by mass, the Namien content was 0.8% by mass, and the remainder was water. The mixture was then placed in a food processor (Panasonic Corporation, Food Processor MK-K48P) and mixed for 1 minute to obtain a preparation containing emulsified sodium alginate. The preparation was transferred to a tray, cooled at 10°C overnight, and gelled to obtain the egg white-like solid (coagulated egg white-like food material) of Example 3-2.

[0108] (Production of egg filling-like food) 20% by mass of the egg white-like solid (coagulated egg white-like food material) of Example 3-2 and 80% by mass of the yolk mayonnaise-like solid (egg yolk-like food-containing material) of Example 3-1 were mixed to obtain the egg filling-like food material of Example 3-2. As in Example 3-1, the egg filling-like food material of Example 3-2 was subjected to a sensory evaluation as an egg filling-like food. The evaluation results are shown in Table 8. The evaluation results of Example 3-2 demonstrate that the egg filling-like food material of Example 3-2 is suitable as an egg filling-like food.

[0109]

[0110] Example 3-3 (Production of egg filling-like food) 35% by mass of the egg white-like solid (coagulated egg white-like food material) of Example 3-2 and 65% by mass of the yolk mayonnaise-like solid (egg yolk-like food-containing material) of Example 3-1 were mixed to obtain the egg filling-like food material of Example 3-3. As in Example 3-1, the egg filling-like food material of Example 3-3 was subjected to a sensory evaluation as an egg filling-like food. The evaluation results are shown in Table 8. The evaluation results of Example 3-3 demonstrate that the egg filling-like food material of Example 3-3 is suitable as an egg filling-like food.

[0111]

Claims

1. An egg filling-like food containing at least an egg yolk-like food-containing material, wherein the egg yolk-like food-containing material contains at least water, vegetable oil, vegetable-derived protein, and agar, and the egg yolk-like food-containing material has the properties of a sol.

2. The egg filling-like food according to claim 1, further comprising a coagulated egg white-like food material, the coagulated egg white-like food material containing at least water, alginic acid, calcium salt, and plant-derived protein, and the coagulated egg white-like food material having gel-like properties.

3. An egg filling-like food according to claim 1 or 2, wherein the content of the egg yolk-like food-containing material relative to 100% by mass of the egg filling-like food is 30% by mass or more.

4. An egg filling-like food according to claim 1 or 2, wherein the content of said agar relative to 100% by mass of said egg filling-like food is 0.375% by mass or more.

5. An egg filling-like food according to claim 1 or 2, wherein the content of the plant-derived protein relative to 100% by mass of the egg filling-like food is 1.0% by mass or more.

6. A gel-like coagulated egg white-like food material containing at least water, alginic acids, calcium salts, and plant-derived proteins, wherein the content of the alginic acids is 1.3 to 1.9% by mass, the content of the calcium salt is 0.56 to 0.84% ​​by mass, and the content of the plant-derived proteins is 1.0% by mass or more, relative to 100% by mass of the coagulated egg white-like food material.

7. An egg yolk-like food-containing material that contains at least water, vegetable oil, vegetable-derived protein, and agar and has sol-like properties.

8. The egg yolk-like food material according to claim 7, further comprising vegetable-derived starch.

9. A method for producing an egg filling-like food, comprising a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains at least water, alginic acids, calcium salts, and plant-derived proteins, and has the properties of a gel; and the egg yolk-like food-containing material contains at least water, vegetable oil, plant-derived proteins, and agar, and has the properties of a sol.

10. A method for producing an egg filling-like food according to claim 9, wherein the ratio of the amount of the egg yolk-like food-containing material to 100% by mass of the egg filling-like food is 30% by mass or more.

11. A method for producing a coagulated egg white-like food material, comprising a gelling step of gelling a preparation obtained by blending at least water, alginic acids, a calcium salt, and a plant-derived protein, wherein the proportion of the alginic acids, relative to 100% by mass of the preparation, is 1.3 to 1.9% by mass, the proportion of the calcium salt, and the proportion of the plant-derived protein is 1.0% by mass or more.

12. The method for producing a coagulated egg white-like food material according to claim 11, further comprising blending dietary fiber.

13. A method for producing an egg yolk-like food-containing material, comprising an emulsification step of emulsifying a mixture obtained by mixing at least water, vegetable oil, vegetable-derived protein, and agar.

14. The method for producing an egg yolk-like food-containing material according to claim 13, further comprising blending modified starch.

15. A method for producing an egg yolk-like food-containing material according to claim 14, wherein the proportion of the processed starch to be mixed is 2 to 5% by mass relative to 100% by mass of the mixture.

16. A method for producing an egg yolk-like food-containing material according to claim 13 or 14, wherein the proportion of the plant-derived protein relative to 100% by mass of the preparation is 1.0% by mass or more.

17. A method for imparting texture to an egg filling-like food, comprising a mixing step of mixing a coagulated egg white-like food material and an egg yolk-like food-containing material, wherein the coagulated egg white-like food material contains at least water, alginic acids, calcium salts, and plant-derived proteins, and has the properties of a gel; and the egg yolk-like food-containing material contains at least vegetable oil, plant-derived proteins, and agar, and has the properties of a sol.

18. A method for imparting texture to an egg filling-like food as described in claim 17, wherein the ratio of the amount of the egg yolk-like food-containing material to 100% by mass of the egg filling-like food is 30% by mass or more.

19. A method for imparting texture to a coagulated egg white-like food material, comprising a gelling step of gelling a preparation obtained by blending at least water, alginic acids, a calcium salt, and a plant-derived protein, wherein the proportion of the alginic acids, relative to 100% by mass of the preparation, is 1.3 to 1.9% by mass, the proportion of the calcium salt, and the proportion of the plant-derived protein is 1.0% by mass or more.

20. The method for imparting texture to a coagulated egg white-like food material according to claim 19, further comprising blending dietary fiber.

21. A method for imparting texture to an egg yolk-like food-containing material, comprising an emulsification step of emulsifying a mixture obtained by mixing at least water, vegetable oil, vegetable-derived protein, and agar.

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