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

Abstract

This method for producing a fried egg-like food substantially free of egg yolk and egg white comprises: an egg yolk part preparation step; a step for preparing an egg white part slurry by performing a treatment for dissolving a poorly soluble calcium agent in a raw material liquid; a first egg white part placement step for placing a portion of the egg white part slurry on a plane; a step for placing an egg yolk part on the egg white part slurry; a second egg white part placement step for placing the remainder of the egg white part slurry; and a gelation step for gelling the egg white part slurry to form the egg yolk part and an egg white part, the egg yolk part protruding from the surrounding egg white part and the egg white part being seamless and enclosing the egg yolk part. The viscosity of the prepared egg yolk part at 25°C is at least 25000 mPa･s.

Description

Method for producing a marinated egg-like food and a marinated egg-like food

[0001] The present invention relates to a marinated egg-like food having a yolk portion and an egg white portion and substantially free of egg yolk and egg white, and a method for producing the same.

[0002] Marinated eggs are usually cooked by steaming whole raw eggs cracked in a heated frying pan and are widely popular as a side dish or a topping for dishes. Such marinated eggs have an appearance similar to that of an egg with a flat egg white and a raised egg yolk, and a thin film of egg white is formed on the surface of the egg yolk, with the egg white and egg yolk integrated.

[0003] On the other hand, there are known a marinated egg-like processed food presenting an appearance similar to that of a real marinated egg and a method for producing the same. For example, Patent Document 1 describes a method for producing a marinated egg-like processed food, which includes a step of disposing a first egg white portion liquid in a heated first mold having a first concave portion to obtain a first egg white portion, a step of disposing a second egg white portion liquid in a heated second mold having a second concave portion and a third concave portion to obtain a second egg white portion having at least a fluid surface, a step of further disposing an egg yolk portion liquid having a large specific gravity in the third concave portion on the second egg white portion liquid to obtain an egg yolk portion, and a step of binding the first egg white portion, the second egg white portion, and the egg yolk portion.

[0004] In recent years, due to the increasing preference for plant-based foods and fluctuations in the supply of chicken eggs, the demand for alternatives to egg-based cooked foods that do not contain eggs has been increasing, and attempts have been made to produce alternatives to marinated eggs. For example, Patent Document 2 describes an example of producing a plant-based vegan marinated egg (Fried egg)-like food, in which a spherical egg yolk portion formed by an alginate is added to a heated egg white portion sample and heated.

[0005] Japanese Patent Application Laid-Open No. 2013-63091 International Publication No. 2022 / 124988 (Example 9, Figure 16)

[0006] The marinated egg-like food described in Patent Document 2 has an egg yolk portion not covered by an egg white portion and has a shape in which the egg yolk portion protrudes unnaturally from the egg white portion, having an appearance different from that of the above-mentioned real marinated egg.

[0007] In view of the above circumstances, the object of the present invention is to provide a fried egg-like food product that substantially does not contain egg yolk and egg white, and has an appearance similar to a real fried egg in which the raised egg yolk portion is covered by the egg white portion, and a method for producing the same.

[0008] The inventors diligently researched fried egg-like foods to achieve the above objective. The inventors conceived that by gelling the egg white portion with calcium alginate obtained by the reaction of alginate and calcium salt, it is possible to produce a fried egg-like food with the desired shape without the viscosity of the slurry before gelling becoming too high. Furthermore, the inventors found that conventional egg white portions that enclose the egg yolk portion could not be obtained due to the rapid reaction speed of alginate and calcium salt. They investigated conditions for forming an egg white portion that encloses the egg yolk portion by controlling the reaction speed of alginate and calcium salt, and discovered that by adjusting the viscosity of the egg yolk portion to a predetermined range, it can be made to rise like a real fried egg, thus completing the present invention.

[0009] The present invention relates, for example, to the following inventions: (1) A method for producing a fried egg-like food having an egg yolk portion and an egg white portion, but substantially not containing egg yolk and egg white, comprising: an egg yolk portion preparation step of preparing the egg yolk portion containing a thickening agent; an egg white portion slurry preparation step of preparing a fluid egg white portion slurry by dissolving the sparingly soluble calcium agent in a raw material liquid containing a water-soluble alginate, water, and a sparingly soluble calcium agent; a first egg white portion placement step of placing a portion of the fluid egg white portion slurry on a plane; an egg yolk portion placement step of placing the egg yolk portion on the egg white portion slurry; and a second egg white portion placement step of placing the remaining fluid egg white portion slurry so as to cover the egg yolk portion. A method for producing a fried egg-like food, comprising: (2) A gelling step of gelling the slurry for the egg white portion that has been arranged in the first egg white portion arrangement step and the second egg white portion arrangement step to form an egg yolk portion that is raised from the surrounding egg white portion and an egg white portion that encloses the egg yolk portion and is seamless, wherein the viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa·s or more. (1) The method for producing a fried egg-like food according to (1), wherein the poorly soluble calcium agent comprises at least one selected from calcium carbonate, calcium sulfate, and calcium citrate. (3) The method for producing a fried egg-like food according to (1) or (2), wherein the process of dissolving the poorly soluble calcium agent comprises the process of mixing the poorly soluble calcium agent with the raw material liquid. (4) The method for producing a fried egg-like food according to any one of (1) to (3), wherein the process of dissolving the poorly soluble calcium agent comprises the process of adding a pH adjusting agent to the raw material liquid to lower the pH. (5) The method for producing a fried egg-like food according to any one of (1) to (4), wherein the slurry for the egg white portion further comprises a chelating agent. (6) The method for producing a fried egg-like food according to any one of (1) to (5), wherein in the first egg white portion placement step, a portion of the slurry for the egg white portion is placed in a container, the container having a recess including a bottom and side walls, and the bottom portion including a substantially circular or substantially elliptical bottom surface composed of the plane.(7) The method for producing a fried egg-like food according to any one of (1) to (6), wherein the viscosity of the slurry for the egg white portion in the first egg white portion arrangement step at 25°C is 200 mPa·s or more and 100,000 mPa·s or less. (8) The method for producing a fried egg-like food according to any one of (1) to (7), wherein the thickener for the egg yolk portion contains gum and / or starch. (9) The method for producing a fried egg-like food according to any one of (1) to (8), wherein the egg yolk portion is not entirely gelled by calcium alginate. (10) A fried egg-like food having an egg yolk portion and an egg white portion, but substantially not containing egg yolk and egg white, wherein the egg yolk portion contains a thickening agent and is raised from the surrounding egg white portion, the viscosity of the egg yolk portion at 25°C is 25,000 mPa·s or more, and the egg white portion contains calcium alginate and is formed seamlessly by enclosing the egg yolk portion.

[0010] According to the present invention, it is possible to provide a fried egg-like food product that substantially does not contain egg yolk and egg white, and has an appearance similar to a real fried egg in which the raised egg yolk portion is covered by the egg white portion, as well as a method for producing the same.

[0011] This is a perspective view of a fried egg-like food according to one embodiment of the present invention. This is a cross-sectional view of the fried egg-like food taken from direction II-II. This is a flowchart showing the manufacturing process of the fried egg-like food. This is a diagram showing a container used in the manufacturing process of the fried egg-like food, where (A) is a plan view (top view) and (B) is a cross-sectional view of (A) taken from direction IV-IV. (A) to (D) are all diagrams that schematically show the manufacturing process of the fried egg-like food.

[0012] The present invention will now be described in detail. In this invention, the expression "content of B in A" refers to the ratio of the mass of B to A, where the mass of A is considered to be 100%, and may be a theoretical value or an analytical value. In this specification, a product temperature of 25°C is permitted up to 25°C ± 2°C.

[0013] <Fried Egg-like Food> The fried egg-like food of the present invention is a food that imitates a fried egg, and is characterized by having an egg yolk portion and an egg white portion, but substantially not containing egg yolk and egg white. In the present invention, "substantially not containing egg yolk and egg white" means that the total content of egg white and egg yolk components of eggs from birds that are generally used for food in the fried egg-like food is 0.1% by mass or less. It is preferable that the fried egg-like food of the present invention does not contain egg white or egg yolk at all. Egg white as used herein includes liquid egg white obtained by cracking eggs such as chicken eggs and separating the yolk, as well as egg white that has been subjected to freezing and thawing, heat sterilization, desaccharification, drying, delysozyme treatment, concentration treatment, etc. Similarly, egg yolk includes liquid egg yolk obtained by cracking eggs such as chicken eggs, as well as egg yolk that has been subjected to freezing and thawing, heat sterilization, desaccharification, concentration treatment, etc. Furthermore, it is preferable that the fried egg-like food of the present invention has a low content of animal-derived raw materials, or does not contain any animal-derived raw materials. For example, the content of animal-derived ingredients in the fried egg-like food product is preferably 5% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0% by mass. The fried egg-like food product of the present invention may be, for example, a refrigerated product stored and distributed at 0°C to 10°C, or a frozen product stored and distributed at -15°C or below.

[0014] <Fried Egg> In this invention, "fried egg" refers to an egg dish prepared by pouring a raw egg, which has not been cracked and the egg white and yolk have not been intentionally mixed, into a frying pan or the like and cooking it. In a cooked fried egg, the yolk and egg white exist independently, but at least the egg white has solidified, and the yolk and egg white are integrated. Furthermore, the cooked fried egg has an egg yolk that rises from the surrounding egg white. In addition, by steaming it during cooking, the egg white thinly covers the egg yolk, and the egg white takes on a shape that encloses the entire egg yolk.

[0015] <Shape of the fried egg-like food> Referring to the perspective view in Figure 1 and the cross-sectional view in Figure 2, the shape of the fried egg-like food 10 according to one embodiment of the present invention will be described. As shown in these figures, the fried egg-like food 10 has an egg yolk portion 11 that rises from the surrounding egg white portion 12, and an egg white portion 12 that encloses the egg yolk portion 11 without seams. As a result, even without substantially containing egg yolk and egg white, it is possible to obtain an appearance close to that of a real fried egg, in which the raised egg yolk portion is enclosed by the egg white portion. Note that "without seams" means that the layered structure cannot be seen from the outside. In other words, the egg white portion 12 is a continuous and integral gel.

[0016] The egg white portion 12 constitutes the outer shape of the fried egg-like food 10 and includes an upper surface 12a and a lower surface 12b. The upper surface 12a has a raised portion 12c formed above the egg yolk portion 11 in the thickness direction T. In the illustrated example, the lower surface 12b is formed to be substantially flat. In this specification, "substantially flat" means a shape that does not have clear irregularities, and includes configurations with microscopic irregularities. In the illustrated example, the egg yolk portion 11 is positioned approximately in the center of the fried egg-like food 10 (egg white portion 12) in a plan view as seen from the thickness direction T, but it may be off-center. Furthermore, the fried egg-like food 10 may have multiple (for example, two) egg yolk portions 11, and may imitate a fried egg containing multiple egg yolks.

[0017] In the present invention, "the yolk portion 11 rises above the surrounding egg white portion 12" means, referring to the cross-sectional view in Figure 2, that when the portion located above the outer edge of the yolk portion 11 in the thickness direction T on the upper surface 12a of the egg white portion 12 is defined as the boundary portion 12d, the uppermost part of the yolk portion 11 (the highest part in the thickness direction T) is higher in the thickness direction T than the boundary portion 12d. Note that the dashed line in Figure 2 represents a hypothetical line extending in the thickness direction T through the outer edge of the yolk portion 11, and does not represent the actual pattern or structure formed on the egg white portion 12.

[0018] <Egg Yolk Portion> In the present invention, the egg yolk portion is the part of a fried egg-like food that mimics the egg yolk of a fried egg, as exemplified by the egg yolk portion 11 in Figures 1 and 2. The egg yolk portion may be semi-cooked and fluid, or it may be solid and coagulated throughout. The egg yolk portion contains a thickening agent to satisfy the viscosity requirements described later. Furthermore, the egg yolk portion may contain a coloring agent to achieve the color of an egg yolk. In addition, the egg yolk portion can contain a variety of raw materials as long as they do not impair the effects of the present invention. Examples include one or more selected from edible oils and fats (preferably vegetable oils and fats), sugars other than thickeners (monosaccharides, disaccharides, oligosaccharides, sugar alcohols, fructose-glucose liquid sugar, dextrin, etc.), dietary fiber, seasonings (soy sauce, salt, pepper, amino acids, etc.), emulsifiers, legumes (soybeans, peas, kidney beans, mung beans, adzuki beans, etc.) and their processed products, nuts and seeds (almonds, coconuts, etc.) and their processed products, grains (wheat, barley, rice, corn, etc.) and their processed products. In particular, the egg yolk portion preferably contains plant-based milk made from legumes, nuts and seeds, and / or grains, from the viewpoint of supplying protein and lipids to reproduce the richness of real egg yolk. Such plant-based milks are not particularly limited, but examples include soy milk, almond milk, oat milk, rice milk, etc. Furthermore, from the viewpoint of being able to adjust the desired viscosity, it is preferable that the egg yolk portion is not entirely gelled by calcium alginate. In other words, it is preferable that the egg yolk portion is not a gelled substance that does not have fluidity overall, but rather that at least a part of it has fluidity, and it is preferable that it is not a gelled substance made by calcium alginate, for example.

[0019] <Thickening Agents> The egg yolk portion of the present invention contains one or more thickening agents. Examples of thickening agents include modified starch, gums, pectin, curdlan, pullulan, mannan, cellulose derivatives, and unprocessed starch. Examples of modified starches include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphorylated starch. Examples of gums include xanthan gum, native gellan gum, deacyl gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium seed gum. Examples of cellulose derivatives include methylcellulose, hydroxypropyl methylcellulose, and carboxymethylcellulose. Examples of unprocessed starches include rice starch, corn starch, tapioca starch, potato starch, and wheat starch. Of these, the thickening agent for the egg yolk portion of the present invention preferably contains a gum and / or starch, and more preferably contains both a gum and starch, from the viewpoint of satisfying the viscosity conditions described later. Of these, the gum is, for example, xanthan gum, but is not limited thereto. The starch contains at least one selected from modified starch and unprocessed starch, and it is particularly preferable to include modified starch, which has high thickening properties and stability.

[0020] <Content of thickener in egg yolk portion> The lower limit of the content of the thickener in the egg yolk portion of the present invention is not particularly limited as long as a viscosity within the range described later can be achieved, but is preferably 3.8% by mass or more, more preferably 4.0% by mass or more. The upper limit of the content of the thickener in the egg yolk portion is not particularly limited, but from the viewpoint of improving the flexibility of the egg yolk portion, is preferably 20% by mass or less, more preferably 15% by mass or less. If the egg yolk portion contains multiple types of thickeners, the content of the thickener in the egg yolk portion shall be the total content of these multiple types of thickeners. If the thickener contains modified starch, the content of modified starch in the egg yolk portion is, for example, 3.7% by mass or more and 15% by mass or less. If the thickener contains gum, the content of gum in the egg yolk portion is, for example, 0.05% by mass or more and 1.0% by mass or less.

[0021] <Viscosity of the egg yolk portion> In the present invention, the viscosity of the egg yolk portion at 25°C is 25,000 mPa·s or higher. This suppresses flattening due to the flow of the egg yolk portion and allows for the formation of a raised egg yolk portion. Furthermore, from the viewpoint of more reliably obtaining the above effects, the lower limit of the viscosity is preferably 30,000 mPa·s or higher, more preferably 40,000 mPa·s or higher, and even more preferably 50,000 mPa·s or higher. The upper limit of the viscosity is not particularly limited, and it may be in a state without fluidity, but from the viewpoint of obtaining a soft texture, it is preferably 500,000 mPa·s or less, more preferably 400,000 mPa·s or less. The viscosity of the egg yolk portion can be measured using, for example, a digital viscometer (for example, RVDV-1 Prime (manufactured by Brookfield)). When using the above digital viscometer, for example, if the viscosity exceeds 240,000 mPa·s when measuring with spindle RV-6 under conditions of a sample temperature of 25°C and a speed of 4 rpm, then the measurement should be performed using spindle RV-7. Also, if the torque percentage value displayed on the screen when measuring with spindle RV-6 falls below 10%, then the measurement should be performed using spindle RV-2. The viscosity value should be read when the viscometer reading is stable.

[0022] <Egg White Portion> The egg white portion of the present invention, as exemplified by the egg white portion 12 in Figures 1 and 2, contains calcium alginate and is formed seamlessly, encompassing the entire egg yolk portion. The egg white portion of the present invention is a gelled product formed by the gelling of calcium alginate. Furthermore, "formed seamlessly" in the egg white portion of the present invention means that it is formed as a continuous and integrated gelled product, rather than being formed by bonding multiple gelled products together. For example, a feature that can be confirmed from the appearance of the seamlessly formed egg white portion 12 is that, as shown in Figures 1 and 2, there are no visible seams (linear irregularities, etc.) on the periphery 12e. Such a seamlessly formed egg white portion that encompasses the entire egg yolk portion can be realized, as will be described later, by controlling the reaction speed of the alginate and calcium salt contained in the egg white portion slurry, placing the fluid egg white portion slurry above and below the egg yolk portion, and then forming a calcium alginate gel.

[0023] <Ingredients for the Egg White Portion> In the present invention, the egg white portion preferably contains calcium alginate, as well as a chelating agent and / or a pH adjuster, from the viewpoint of controlling the reaction speed between alginate and calcium salt. Details of these will be described later. The egg white portion can also contain a variety of other ingredients, as long as they do not impair the effects of the present invention. Examples include one or more selected from edible oils and fats (preferably vegetable oils and fats), thickeners, sugars other than thickeners (monosaccharides, disaccharides, oligosaccharides, sugar alcohols, fructose-glucose liquid sugar, dextrin, etc.), dietary fiber, seasonings (soy sauce, salt, pepper, amino acids, etc.), emulsifiers, legumes (soybeans, peas, kidney beans, mung beans, adzuki beans, etc.) and their processed products, nuts and seeds (almonds, coconuts, etc.) and their processed products, grains (wheat, barley, rice, corn, etc.) and their processed products. In particular, the egg white portion preferably contains plant-based milk made from legumes, nuts, and / or grains, in order to reproduce the white color while supplying protein and lipids to make it nutritionally closer to a real egg. Such plant-based milks are not particularly limited, but examples include soy milk, almond milk, oat milk, and rice milk. Although some of the listed ingredients, such as soy milk, contain calcium, the amount of calcium salts derived from these ingredients is trace, so the contribution of calcium alginate to gelation can be ignored.

[0024] <Ratio and Content of Egg Yolk and Egg White> In the fried egg-like food of the present invention, the ratio and content of egg yolk and egg white can be appropriately set from the viewpoint of making it as close as possible to the appearance of a real fried egg. For example, the amount of egg white relative to 1 part by mass of egg yolk is preferably 1 part by mass or more and 15 parts by mass or less, more preferably 1.5 parts by mass or more and 10 parts by mass or less. Also, the amount of egg yolk contained in one fried egg-like food is preferably 2 g or more and 30 g or less. The amount of egg white contained in one fried egg-like food is preferably 2 g or more and 60 g or less.

[0025] <Method for Manufacturing a Fried Egg-like Food Product> The method for manufacturing a fried egg-like food product according to the present invention includes, as shown in the flowchart of Figure 3, an egg yolk preparation step S01, an egg white slurry preparation step S02, a first egg white placement step S03, an egg yolk placement step S04, a second egg white placement step S05, and an egg white slurry gelation step S06. Note that the order of the above steps is not limited to the example in Figure 3 and can be changed as much as possible. For example, the egg yolk preparation step S01 may be performed at any timing before the egg yolk placement step S04. The following describes each step.

[0026] <Egg Yolk Preparation Process S01> In this process, the egg yolk portion containing a thickening agent is prepared. In this process, for example, the egg yolk portion can be prepared by mixing all the raw materials for the egg yolk portion using a stirrer or the like.

[0027] <Viscosity of the prepared egg yolk portion> In the present invention, the viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa·s or more, from the viewpoint of forming the raised egg yolk portion as described above. Furthermore, the lower limit of the viscosity is preferably 30,000 mPa·s or more, more preferably 40,000 mPa·s or more, and even more preferably 50,000 mPa·s or more, from the viewpoint of more reliably obtaining the above effects. The upper limit of the viscosity is not particularly limited and may be a state with almost no fluidity, but from the viewpoint of obtaining a soft texture and improving handling during manufacturing, it is preferably 500,000 mPa·s or less, and more preferably 400,000 mPa·s or less. The viscosity of the prepared egg yolk portion is also measured in the same way as the viscosity of the egg yolk portion of the fried egg-like food described above. Note that if it is considered that the viscosity of the egg yolk portion does not substantially change in each step after the egg yolk portion preparation step S01, the "viscosity of the prepared egg yolk portion" may be considered the same as the "viscosity of the egg yolk portion of the fried egg-like food."

[0028] <Step S02 for preparing the egg white slurry> In this step, a slurry for the egg white portion with fluidity is prepared by dissolving the sparingly soluble calcium agent in a raw material solution containing water-soluble alginate, water, and sparingly soluble calcium agent (hereinafter also referred to as the "dissolution process").

[0029] <Raw Material Liquid> The raw material liquid in this process is a liquid containing the raw materials for the egg white slurry before dissolution treatment. It is preferable that the reaction between alginate and calcium salt is suppressed in the raw material liquid. "Moisture" refers to the total moisture content of the water added as a raw material and the moisture contained in each raw material. The raw material liquid may contain water-soluble alginate, moisture, and poorly soluble calcium, as well as the raw materials for the egg white as appropriate.

[0030] <Water-soluble alginates> In the present invention, water-soluble alginates refer to salts in which the hydrogen atoms of the carboxyl groups in alginic acid are replaced by ions, and which are water-soluble and used in food applications. Examples of water-soluble alginates include at least one selected from sodium alginate, potassium alginate, and ammonium alginate. Of these, water-soluble alginates preferably include at least one selected from sodium alginate, which is easily soluble in water and easy to handle, and potassium alginate, which has similar physical properties, and it is particularly preferable that they include sodium alginate.

[0031] <Poorly Soluble Calcium Agent> In the present invention, the poorly soluble calcium agent is a calcium agent used in food applications and generally known to be poorly soluble in water. Specifically, the poorly soluble calcium agent of the present invention preferably contains at least one selected from calcium carbonate, calcium sulfate, and calcium citrate, and more preferably contains these as main components. In addition to these, examples of poorly soluble calcium agents include those that have been processed or treated to become poorly soluble in calcium salts, for example, those whose main component is an oil-coated calcium salt. The main component of the poorly soluble calcium agent as used herein refers to a calcium compound whose content in the poorly soluble calcium agent is 80% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass. For example, if the poorly soluble calcium agent contains multiple types of calcium carbonate, calcium sulfate, and calcium citrate, and the total content of these in the poorly soluble calcium agent is 80% by mass or more, then these multiple types of calcium compounds are considered to be the main components of the poorly soluble calcium agent.

[0032] Of these, calcium carbonate is known to be very poorly soluble in water. Calcium sulfate and calcium citrate are also known to be poorly soluble in water, though not as poorly soluble as calcium carbonate. Because poorly soluble calcium preparations containing such calcium salts dissolve slowly in water, they can slow down the reaction speed with alginates. Furthermore, if the dissolution rate in water is too low, such as when using a poorly soluble calcium preparation with calcium carbonate as the main component, dissolution in water and the ionization of the calcium salt can be promoted using pH adjusters, as described later.

[0033] <Slurry for Egg White> The "slurry for egg white" in this process is a composition that contains calcium salts due to the dissolution of some of the sparingly soluble calcium agent, but is not in a completely gelled state and retains fluidity. The slurry for egg white is obtained by dissolving the above-mentioned raw material liquid in the manner described below, and contains water-soluble alginate and sparingly soluble calcium agent, as well as other raw materials for egg white. A specific example of the dissolution process will be described below.

[0034] <Example of dissolution process including mixing process> For example, the dissolution process in this step preferably includes a process of mixing a sparingly soluble calcium agent with the raw material liquid. The mixing process is carried out, for example, by a stirrer. In this example, the sparingly soluble calcium agent preferably contains a calcium compound that is more water-soluble than calcium carbonate, for example, it preferably contains calcium sulfate and / or calcium citrate, and more preferably contains these as the main components. By using a sparingly soluble calcium agent that is slightly soluble in water, the sparingly soluble calcium agent is dissolved little by little by the mixing process, the ionization of the calcium salt is promoted, and the reaction between the water-soluble alginate and the calcium salt is initiated. In this example, the timing of adding the sparingly soluble calcium agent to the raw material liquid may be at approximately the same time as the other raw materials, or it may be after the other raw materials have been mixed. In addition, the sparingly soluble calcium agent may be added as a calcium agent-containing solution mixed with water.

[0035] <Example of dissolution process including the addition of a pH adjuster> Alternatively, the dissolution process in this step may include the addition of a pH adjuster to the raw material solution to lower the pH. In this example, the poorly soluble calcium agent preferably contains calcium carbonate, which has particularly low solubility, and preferably contains calcium carbonate as its main component. By adding the pH adjuster to the raw material solution, the pH of the raw material solution is lowered, promoting the ionization of the calcium salt of the poorly soluble calcium agent and initiating dissolution. This initiates the reaction between the water-soluble alginate and the calcium salt. Furthermore, after adding the pH adjuster to the raw material solution, it is preferable to mix them with a stirrer or the like to further promote the reaction. The pH adjuster may also be added as a pH adjuster-containing solution mixed with water.

[0036] <Content of sparingly soluble calcium agent in egg white slurry when the sparingly soluble calcium agent mainly contains calcium carbonate> When the sparingly soluble calcium agent mainly contains calcium carbonate, the content of the sparingly soluble calcium agent in the egg white slurry is not particularly limited as long as a gelled egg white portion can be formed, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.3% by mass or more, preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less.

[0037] <Content of sparingly soluble calcium agent in egg white slurry when the sparingly soluble calcium agent mainly contains at least one of calcium sulfate and calcium citrate> When the sparingly soluble calcium agent mainly contains at least one of calcium sulfate and calcium citrate, the content of the sparingly soluble calcium agent in the egg white slurry is not particularly limited as long as a gelled egg white portion can be formed, but is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.3% by mass or less.

[0038] <Content of water-soluble alginate in the egg white slurry> The content of water-soluble alginate in the egg white slurry during preparation, i.e., during the dissolution process, is not particularly limited as long as it can cooperate with calcium salts to form a gelled egg white portion, but is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, preferably 10% by mass or less, and more preferably 5% by mass or less.

[0039] <pH Adjuster> The egg white slurry of the present invention preferably contains a pH adjuster that has the effect of lowering pH, as described above. The pH adjuster that lowers pH can promote the ionization of the calcium salt of the sparingly soluble calcium agent and promote the reaction between the alginate and the calcium salt. As described above, when the sparingly soluble calcium agent contains calcium carbonate or an equivalent sparingly soluble calcium compound as its main component, the solubility of the sparingly soluble calcium agent is extremely low, so it is particularly preferable for the egg white slurry to contain a pH adjuster. Furthermore, when the sparingly soluble calcium agent contains calcium sulfate and / or calcium citrate as its main component, it is also preferable for the egg white slurry to contain a pH adjuster from the viewpoint of promoting the dissolution of the sparingly soluble calcium agent. Examples of pH adjusters that lower pH include glucono delta-lactone, gluconic acid, adipic acid, citric acid, succinic acid, DL-tartaric acid, L-tartaric acid, lactic acid, glacial acetic acid, fumaric acid, DL-malic acid, and DL-sodium malate. Of these, the pH adjusting agent used in the present invention preferably contains glucono delta-lactone. Because glucono delta-lactone has the effect of slowly lowering pH, it can slowly dissolve poorly soluble calcium agents and slow down the reaction rate between alginate and calcium salt.

[0040] <Content of pH adjuster in egg white slurry> The lower limit of the content of the pH adjuster in the egg white slurry is not particularly limited as long as it promotes the dissolution of poorly soluble calcium agents, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. The upper limit of the content of the pH adjuster is not particularly limited as long as it suppresses a rapid increase in calcium salts, but is preferably 5% by mass or less, more preferably 2% by mass or less.

[0041] <Chelating Agent> The egg white slurry of the present invention preferably contains a chelating agent, regardless of the main component of the poorly soluble calcium agent. This allows a portion of the released calcium salt to be chelated by the chelating agent, thereby slowing down the reaction speed between the alginate and the calcium salt. Therefore, it is possible to suppress the gelation of the entire egg white slurry by the second egg white placement step S05 described later. Examples of chelating agents include condensed phosphates, which are also used in food applications. Specific examples include at least one selected from sodium metaphosphate, sodium pyrophosphate, sodium dihydrogen pyrophosphate, sodium polyphosphate (sodium tripolyphosphate, sodium tetrapolyphosphate, etc.), with sodium polyphosphate being particularly preferred. The chelating agent may be added to the raw material solution or added during the dissolution process.

[0042] <Content of chelating agent in egg white slurry> The content of the chelating agent in the egg white slurry is not particularly limited as long as it provides an effect of slowing the reaction speed between alginate and calcium salt, but is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, preferably 1.0% by mass or less, and more preferably 0.5% by mass or less.

[0043] <First Egg White Portion Placement Step S03> In this step, as illustrated in Fig. 5(A), a part 31 of the slurry for the egg white portion in a fluid state is placed on a plane. In this step, the slurry 31 for the egg white portion may be placed on a substantially flat plane. However, from the viewpoint of forming the egg white portion, it is preferable to fill the slurry 31 for the egg white portion into the container 20. The "slurry for the egg white portion in a fluid state" means that the whole of the slurry for the egg white portion is not gelled and at least the surface maintains a fluid state. Also, the "part of the slurry for the egg white portion" means a part of the slurry for the egg white portion used for manufacturing one maru-yaki-like food. The amount of the slurry for the egg white portion placed in this step is not particularly limited as long as an egg white portion including the lower surface is formed at the lower part in the thickness direction of the yolk portion to be placed later. For example, the amount of the slurry for the egg white portion placed in this step is preferably 0.5 parts by mass or more and 5 parts by mass or less with respect to 1 part by mass of the yolk portion. In this step, the slurry for the egg white portion can be filled using a known filling machine for food production.

[0044] <Container> The container 20 used in this step preferably has a recess 21 as illustrated in Figs. 4(A) and (B). The recess 21 includes, for example, a bottom portion 22 and a side wall 23. The bottom portion 22 preferably includes a substantially circular or substantially elliptical bottom surface 24 configured in a plane. The side wall 23 is connected to the periphery of the bottom portion 22 and forms the side surface of the recess 21. By placing the slurry for the egg white portion in such a recess 21, a maru-yaki-like food having an appearance similar to a maru-yaki with a substantially circular or substantially elliptical shape and a flat lower surface can be prepared. Note that the container 20 may have one recess 21 or may have a plurality of recesses 21. Also, the container used in this step is not limited to the examples of Figs. 4(A) and (B).

[0045] <Viscosity of the Egg White Slurry> In the present invention, the viscosity of the egg white slurry at 25°C in the first egg white placement step S03 is preferably 200 mPa·s or more and 100,000 mPa·s or less. This allows the viscosity of the egg white slurry to be adjusted to a range that facilitates placement and molding. The viscosity of the egg white slurry can be adjusted, for example, by the content of a thickening agent. The viscosity of the egg white slurry can be measured, similar to the viscosity of the egg yolk, using, for example, a digital viscometer (e.g., RVDV-1 Prime (Brookfield Corporation)). When using the above digital viscometer, for example, measurement can be performed using spindle RV-6 under conditions of product temperature 25°C and speed 4 rpm, and if the viscosity exceeds 240,000 mPa·s, measurement can then be performed using spindle RV-7. Furthermore, if the torque percentage displayed on the screen falls below 10% when measuring with spindle RV-6, the measurement should then be performed using spindle RV-2. Viscosity values ​​should be read when the viscometer reading is stable.

[0046] <Egg Yolk Placement Step S04> In this step, as illustrated in Figure 5(B), the egg yolk portion 11 is placed in the egg white slurry 31, for example, which is placed in the container 20. In this step, the egg yolk portion 11 may be placed on top of the egg white slurry 31, or a portion of it may sink into the egg white slurry 31. In this step, it is preferable that the egg yolk portion 11 is placed in the center of the egg white slurry 31. As described above, the egg yolk portion 11 in this step has high viscosity, so it is not easy to spread or collapse on the egg white slurry 31, and it can maintain a thick shape on the egg white slurry 31. Therefore, a fried egg-like food product 10 with a raised egg yolk portion 11 can be prepared. In this step, the egg yolk portion may be placed using a known food processing machine.

[0047] <Second Egg White Portion Placement Step S05> In this step, as illustrated in FIG. 5(C), the remaining slurry 32 for the egg white portion in a fluid state is placed so as to cover the yolk portion 11. The amount of the slurry for the egg white portion placed in this step is not particularly limited as long as it covers the entire yolk portion. For example, it is 1 part by mass or more and 10 parts by mass or less with respect to 1 part by mass of the yolk portion. Also, this step may be performed in parallel with the whole or a part of the yolk portion placement step S04. In this case, this step may be performed continuously from the first egg white portion placement step S03. Also, the time from the start of the dissolution treatment in the slurry preparation step S02 for the egg white portion to the end of the second egg white portion placement step S05 is preferably 60 minutes or less, more preferably 30 minutes or less, from the viewpoint of maintaining the fluidity of the slurry for the egg white portion.

[0048] <Rate of Change in Viscosity of Slurry for Egg White Portion> Further, in the present invention, when the viscosity at 25°C of the slurry for the egg white portion immediately after the dissolution treatment is X (mPa·s) and the viscosity at 25°C of the slurry for the egg white portion 10 minutes after the dissolution treatment is Y (mPa·s), the rate of change in viscosity represented by (Y - X) / X × 100 is preferably 0% or more and 20% or less, more preferably 0% or more and 15% or less. That is, it is preferable that the increase in viscosity of the slurry for the egg white portion within 10 minutes after preparation is small. Thereby, it is possible to suppress the increase in viscosity and gelation of the slurry for the egg white portion in the egg white portion placement steps S03 and S05, and to form an egg white portion having a desired shape that encloses the raised yolk portion.

[0049] <Gelling Process S06> In this process, as illustrated in Figure 5(D), the egg white slurries 31 and 32 placed in the first egg white placement process S03 and the second egg white placement process S05 are gelled to form an egg yolk portion 11 that rises from the surrounding egg white portion 12, and an egg white portion 12 that encloses the egg yolk portion 11 and has no seams. This produces a fried egg-like food product 10. In this process, the egg white slurries 31 and 32 with the egg yolk portion 11 enclosed are left to stand and held. If a container 20 is used, the egg white slurries 31 and 32 are held in the container 20. The holding temperature should be such that the reaction between the alginate and calcium salt is promoted, for example, between 5°C and 40°C. Furthermore, the time from the start of the dissolution process in the egg white slurry preparation step S02 to the end of the gelling step S06 is preferably 60 minutes or more, more preferably 90 minutes or more, from the viewpoint of preparing the gelled egg white portion, while preferably 10 hours or less, more preferably 4 hours or less, from the viewpoint of preventing a decrease in manufacturing efficiency.

[0050] <Other steps> In addition to the steps described above, the method for producing the fried egg-like food according to the present invention may include, as necessary, a heat sterilization step (e.g., 70 to 100°C), a freezing step, etc. The heat sterilization step may be carried out under heating conditions that provide a sterilizing effect without changing the physical properties of the egg yolk and egg white.

[0051] <Summary of Embodiments of the Invention> As described above, in the method for producing a fried egg-like food of the present invention, a slurry for the egg white portion is prepared by dissolving a poorly soluble calcium agent in the raw material liquid, and then the egg white portion slurry, which is in a fluid state, is placed so as to sandwich the egg yolk portion. In the present invention, by deliberately using a poorly soluble calcium agent to suppress the reaction speed between alginate and calcium salt, it is possible to prevent the formation of a calcium alginate gel during the preparation and placement of the egg white portion slurry. Therefore, by enclosing the egg yolk portion with an egg white portion slurry that maintains fluidity, and then gelling the entire mixture, it is possible to prepare an egg white portion that encloses the egg yolk portion and is formed seamlessly. Furthermore, because the egg white portion encloses the egg yolk portion and is formed seamlessly, it is possible to suppress the shedding of the egg yolk portion and separation within the egg white portion during distribution and cooking, and maintain the desirable appearance of the fried egg-like food. Furthermore, by maintaining the fluidity of the egg white slurry during the egg white placement steps S03 and S05, efficient processing using general filling techniques in food manufacturing becomes possible.

[0052] Furthermore, by setting the viscosity of the egg yolk portion to 25,000 mPa·s or higher at 25°C, it is possible to form the raised egg yolk portion as described above. As a result, it is possible to manufacture a fried egg-like food product that has an appearance similar to a real fried egg, with a thin layer of egg white formed on top of the raised egg yolk, even though it contains virtually no egg yolk or egg white.

[0053] Furthermore, by using alginate as the main component of the gelling agent in the egg white slurry, it is possible to obtain a fried egg-like food product with an appearance closer to that of a real egg compared to other gelling agents such as gum or curdlan. If the egg white portion is gelled using other gelling agents such as gum or curdlan, it is necessary to increase the amount of gelling agent to obtain an egg white-like texture and sufficient gelling ability, which can increase the viscosity of the slurry before gelling. In this case, the fluidity of the egg white portion decreases, the thickness of the egg white portion on the egg yolk portion increases, and it becomes difficult to obtain a raised shape for the egg yolk portion. In contrast, in this invention, by using alginate and a poorly soluble calcium agent, the viscosity of the egg white slurry can be suppressed and sufficient fluidity can be provided. As a result, it is possible to form an egg white portion with a raised shape that encloses the egg yolk portion, making the appearance closer to that of a real fried egg. In addition, because the egg white slurry has sufficient fluidity, the slurry spreads to adhere closely to the egg yolk portion, and an egg white portion with a high degree of unity with the egg yolk portion can be formed.

[0054] Furthermore, the egg white slurry may contain a pH adjuster and / or a chelating agent to lower the pH and control the release of calcium salts and the gelation rate by calcium alginate. By including a pH adjuster in addition to the sparingly soluble calcium agent in the egg white slurry, the ionization of calcium salts from the sparingly soluble calcium agent can be promoted. In particular, when using a sparingly soluble calcium agent mainly composed of calcium carbonate, which has very low solubility in water, the addition of a pH adjuster enables the ionization of calcium salts and initiates the reaction between alginate and calcium salts. On the other hand, by including a chelating agent in the egg white slurry, excess calcium salts can be chelated, and the reaction rate between calcium salts and alginate can be slowed. This makes it possible to maintain the fluidity of the egg white slurry until the second egg white placement step S05. Furthermore, by using a pH adjuster and a chelating agent in combination, the reaction speed between alginate and calcium salt can be effectively controlled in the egg white slurry by ionizing the calcium salt from the poorly soluble calcium agent while simultaneously chelating excess calcium salt that would otherwise lead to premature gelation. Therefore, by including a pH adjuster and / or chelating agent in the egg white slurry, the speed of gelation by calcium alginate can be controlled, allowing for the more stable production of egg white portions with a seamless shape that encloses the raised egg yolk portion.

[0055] <Additional Note> Although embodiments of the present invention have been described above, the present invention is not limited to the embodiments described above, and various modifications can be made without departing from the spirit of the present invention.

[0056] For example, if the sparingly soluble calcium agent mainly contains calcium carbonate, calcium sulfate, and / or calcium citrate, the slurry preparation step S02 for the egg white portion can be performed in a dissolution treatment according to the composition of these components. Examples of such dissolution treatments include adding a pH adjuster and calcium sulfate and / or calcium citrate to a raw material solution containing calcium carbonate and mixing them, or adding the sparingly soluble calcium agent to a raw material solution containing a pH adjuster. Alternatively, in the dissolution treatment, the sparingly soluble calcium agent may be added to a raw material solution that contains a pH adjuster but does not contain the sparingly soluble calcium agent.

[0057] The following describes some embodiments of the present invention, but the present invention is not limited to these.

[0058] <Test Example 1: Examination of Calcium Preparation in Egg White> [Preparation of Egg White Slurry 1] Using the formulations shown in Table 1, the raw materials other than the 10% glucono delta-lactone solution were uniformly mixed with a stirrer to prepare the raw material solution. Subsequently, the 10% glucono delta-lactone solution was added to the prepared raw material solution (corresponding to the "dissolution treatment") and uniformly mixed with a stirrer. This prepared Egg White Slurry 1. In this example, the 10% glucono delta-lactone solution was an aqueous solution containing 10% by mass of glucono delta-lactone. In the following examples, hydroxypropylated phosphate crosslinked starch was used as the modified starch.

[0059] [Preparation of Egg White Slurries 2-5] Using the formulations shown in Table 1, the raw materials other than the calcium agents (calcium sulfate, calcium citrate, calcium chloride, and calcium lactate) were uniformly mixed, and then the amounts of calcium agents shown in Table 1 were added to each (corresponding to the "raw material liquid"), and the mixture was uniformly mixed using a stirrer (corresponding to the "dissolution process"). This prepared Egg White Slurries 2-5.

[0060]

[0061] [First Evaluation] The physical properties of egg white slurries 1 to 5 were evaluated by a trained panel with more than six years of experience in egg processing product development, approximately 20 minutes after the start of the dissolution process, based on the following scoring criteria. Note that "start of dissolution process" was defined as the addition of a 10% glucono delta-lactone solution to the raw material liquid for egg white slurry 1, and the start of mixing of the calcium agent for egg white slurries 2 to 5. (Evaluation Criteria) A: At least a portion was not gelled and it had fluidity. B: The entire substance was gelled.

[0062] As shown in Table 1, egg white slurries 1-3, containing calcium carbonate, calcium sulfate, and calcium citrate respectively, were not completely gelled at the time of the first evaluation and retained fluidity, receiving an A rating. In contrast, egg white slurries 4 and 5, containing calcium chloride and calcium lactate respectively, underwent gelation from the very beginning of the dissolution process and were completely gelled at the time of the first evaluation, receiving a B rating.

[0063] [Preparation of Egg White Portion] Egg white portions 1-3, which received an A rating in the evaluation of the egg white portion slurry, were allowed to stand and gel. Approximately 2 hours and 30 minutes after the start of the dissolution process, they were subjected to heat sterilization, followed by freezing to prepare egg white portions 1-3. In this example, the sample number of the egg white portion is the same as the sample number of the corresponding egg white portion slurry.

[0064] [Second Evaluation] Frozen egg white portions 1-3 were thawed and subjected to the second evaluation. Three trained panel members with more than six years of experience in egg processing product development evaluated them based on the following scoring criteria. Next, the average score of all panel members was rounded up, and the second evaluation of the physical properties of each egg white portion was determined based on the following overall evaluation criteria. (Scoring Criteria) 2 points: The gel was elastic and had a cohesive feel overall. 1 point: The gel was formed in small, partial sections, or was not an elastic gel. (Overall Evaluation Criteria) A: The average score of all panel members rounded up to 2 points (1.5 points or more and 2 points or less) B: The average score of all panel members rounded up to 1 point (1 point or more and less than 1.5 points)

[0065] As shown in Table 1, egg white portions 1-3, which contain calcium carbonate, calcium sulfate, and calcium citrate respectively, formed a cohesive, elastic gel and received an A rating.

[0066] These results show that in egg white slurry containing calcium carbonate, calcium sulfate, or calcium citrate, the gelation speed is suppressed, and a resilient, cohesive gel can be formed after a predetermined period of time. Therefore, it was found that at least one of the calcium salts used in Test Example 1, selected from calcium carbonate, calcium sulfate, and calcium citrate, is suitable as the main component of the poorly soluble calcium agent in the egg white slurry.

[0067] <Test Example 2: Examination of the Egg Yolk Portion> [Preparation of the Egg Yolk Portion] Using the formulations shown in Table 2, the raw materials were uniformly mixed with a stirrer to prepare egg yolk portions 1 to 9.

[0068]

[0069] [Viscosity Measurement] Viscosity was measured using a digital viscometer (RVDV-1 Prime (Brookfield Corporation)) based on the viscosity measurement method described above. As shown in Table 2, the viscosity of egg yolk portions 1-4 was less than 25,000 mPa·s, and the viscosity of egg yolk portions 5-9 was 25,000 mPa·s or more. The viscosity of egg yolk portion 1 was below the lower limit of measurement, which is 100.

[0070] [Evaluation of Yolk Shape] Each syringe was filled with egg yolk, and the tip of the syringe's dispensing nozzle was fixed at a constant height (approximately 1 cm) from the surface. The maximum height of the egg yolk from the surface was measured when approximately 10 g was dispensed. The time required from dispensing to height measurement was approximately 5 minutes or less for each sample.

[0071] As a result, as shown in Table 2, yolk portion 1 flowed out onto a flat surface and did not form a shape, making it impossible to measure its height. Egg yolk portions 2 and 3 were 3.2 mm and 4.7 mm respectively, which were less than half the height of the syringe at the time of dispensing. Egg yolk portions 5 to 9 all had a height of 7.0 mm or more and maintained a raised shape. In particular, egg yolk portions 6 to 9 exceeded the height of the syringe at the time of dispensing, reaching a height of 10 mm or more. From these results, it was found that as the viscosity of the egg yolk portion increased, the egg yolk portion became higher and more raised in the thickness direction.

[0072] <Test Example 3: Examination of the proportion of egg white and egg yolk in fried egg-like food> [Preparation of egg white slurry] Egg white slurries 6 to 8 were prepared in the same manner as egg white slurry 1, using the proportions listed in Table 3.

[0073]

[0074] [Measurement of Viscosity of Egg White Slurry] In the first egg white placement step described later, the viscosity of egg white slurries 1, 6-8 at 25°C was measured. The viscosity measurement was performed at the time of the first egg white filling step described later. Viscosity was measured using a digital viscometer (RVDV-1 Prime (Brookfield Corporation)) based on the viscosity measurement method described above.

[0075] As shown in Table 3, the viscosities of egg white slurries 1, 6, 7, and 8 in the first egg white placement step were 14,000 mPa·s, 250 mPa·s, 6,000 mPa·s, and 73,000 mPa·s, respectively. Furthermore, the viscosity change rates were also measured and, as shown in Table 3, were all 20% or less. In other words, the egg white slurry remained fluid even 10 minutes after the dissolution process.

[0076] [Preparation of fried egg-like food] As shown in Tables 4 and 5, fried egg-like food samples for Examples 1 to 8 and Comparative Examples 1 to 4 were prepared as follows by combining egg yolk portions 1 to 9 with egg white portion 1, and egg white portions 6 to 8 with egg yolk portion 6. The egg white slurry preparation process and the egg yolk preparation process are the same as in the above-described test examples, so their explanation is omitted.

[0077] A container (see Figure 4) with a roughly circular shape (approximately 7 cm in diameter) and a recess including the bottom and side walls was prepared. A portion (10 g) of the prepared egg white slurry was filled (placed) into the container using a syringe to perform the first egg white placement step. 10 g of egg yolk was then filled (placed) into the egg white slurry in the container using a syringe. Immediately thereafter, 20 g of the remaining egg white slurry was filled (placed) to cover a portion of the egg white slurry and the egg yolk to perform the second egg white placement step. The mixture was left to stand for approximately 2.5 hours from the start of the dissolution process to gel, and then heat sterilization (approximately 70°C) and freezing were performed to produce each fried egg-like food sample.

[0078]

[0079]

[0080] [Appearance Evaluation] Three trained panel members with over six years of experience in egg product development evaluated the appearance of each thawed fried egg-like food sample based on the scoring criteria shown below. Next, the average score of all panel members was rounded to determine the overall evaluation of the appearance of each fried egg-like food sample based on the following overall evaluation criteria. (Scoring Criteria) 2 points: The yolk, enclosed in the egg white, is raised and elevated from the surrounding egg white, giving it the appearance of a fried egg. 1 point: The yolk is embedded in the surrounding egg white. (Overall Evaluation Criteria) A: The average score of all panel members, rounded to 2 points (1.5 points or more and 2 points or less) B: The average score of all panel members, rounded to 1 point (1 point or more and less than 1.5 points)

[0081] As shown in Tables 4 and 5, in Examples 1 to 8, where the viscosity of the egg yolk portion at 25°C was 25,000 mPa·s or higher, the egg yolk portion, enclosed in the egg white portion, had a raised appearance with height above the surrounding egg white portion, and all received an A rating. On the other hand, in Comparative Examples 1 to 4, where the viscosity of the egg yolk portion at 25°C was less than 25,000 mPa·s, the egg yolk portion was embedded in the egg white portion, and all received a B rating. Note that the viscosity of the egg white portion did not affect the evaluation of the appearance.

[0082] <Test Example 4: Examination of the ratio of egg white to egg yolk in fried egg-like food> [Preparation of fried egg-like food] Using egg white slurry 1 and egg yolk 6 respectively, samples of fried egg-like food (Examples 10-12) were prepared in the same manner as in Test Example 3, except that the amount of egg white slurry and egg yolk placed in the first egg white placement step, and the amount of egg white slurry placed in the second egg white placement step were changed to the amounts shown in Table 6.

[0083]

[0084] [Appearance Evaluation] Three trained panel members with over six years of experience in egg product development evaluated the appearance of each thawed fried egg-like food sample based on the same scoring criteria as in Test Example 3. Furthermore, the overall appearance evaluation of each fried egg-like food sample was determined based on the same evaluation criteria as in Test Example 3.

[0085] As shown in Table 6, in Examples 10 to 12, in which the amount of slurry for the egg white portion and the amount of egg yolk portion placed in the first egg white portion placement step, and the amount of slurry for the egg white portion placed in the second egg white portion placement step were changed, the egg yolk portion enclosed in the egg white portion had a raised appearance with height from the surrounding egg white portion, and all of them received an A rating.

[0086] <Summary of Examples> From the above, it was found that, in addition to being manufactured through the above steps, by making the viscosity of the egg yolk portion at 25°C after preparation 25,000 mPa·s or higher, a fried egg-like food product can be obtained that has an appearance similar to a real fried egg, with a raised egg yolk portion enclosed within the egg white portion, even if it does not substantially contain egg yolk or egg white.

[0087] 10 Fried egg-like food 11 Egg yolk portion 12 Egg white portion 20 Container 21 Recess 22 Bottom 23 Side wall 24 Bottom surface

Claims

1. A method for producing a fried egg-like food having an egg yolk portion and an egg white portion, but substantially not containing egg yolk and egg white, comprising: an egg yolk portion preparation step of preparing the egg yolk portion containing a thickener; an egg white portion slurry preparation step of preparing a fluid egg white portion slurry by dissolving the sparingly soluble calcium agent in a raw material liquid containing a water-soluble alginate, water, and a sparingly soluble calcium agent; a first egg white portion placement step of placing a portion of the fluid egg white portion slurry on a plane; an egg yolk portion placement step of placing the egg yolk portion on the egg white portion slurry; and a second egg white portion placement step of placing the remaining fluid egg white portion slurry so as to cover the egg yolk portion. A method for producing a fried egg-like food product, comprising: a gelling step of gelling the slurry for the egg white portion that has been arranged in the first egg white portion arrangement step and the second egg white portion arrangement step to form an egg yolk portion that is raised from the surrounding egg white portion and an egg white portion that encloses the egg yolk portion and has no seams, wherein the viscosity of the prepared egg yolk portion at 25°C is 25,000 mPa·s or more.

2. The method for producing a fried egg-like food according to claim 1, wherein the poorly soluble calcium agent comprises at least one selected from calcium carbonate, calcium sulfate, and calcium citrate.

3. The method for producing a fried egg-like food according to claim 1 or 2, wherein the process for dissolving the poorly soluble calcium agent includes the process of mixing the poorly soluble calcium agent with the raw material liquid.

4. The method for producing a fried egg-like food according to claim 1 or 2, wherein the process for dissolving the poorly soluble calcium agent includes adding a pH adjusting agent to the raw material liquid to lower the pH.

5. The method for producing a fried egg-like food according to claim 1 or 2, wherein the slurry for the egg white portion further comprises a chelating agent.

6. The method for producing a fried egg-like food according to claim 1 or 2, wherein in the first egg white portion placement step, a portion of the egg white portion slurry is placed in a container, the container has a recess including a bottom and side walls, and the bottom includes a substantially circular or substantially elliptical bottom surface formed by the plane.

7. The method for producing a fried egg-like food according to claim 1 or 2, wherein the viscosity of the egg white slurry arranged in the first egg white arrangement step at 25°C is 200 mPa·s or more and 100,000 mPa·s or less.

8. The method for producing a fried egg-like food according to claim 1 or 2, wherein the thickening agent in the egg yolk portion comprises a gum and / or starch.

9. The method for producing a fried egg-like food according to claim 1 or 2, wherein the egg yolk portion is not entirely gelled by calcium alginate.

10. A fried egg-like food having an egg yolk portion and an egg white portion, but substantially free of egg yolk and egg white, wherein the egg yolk portion contains a thickening agent and is raised from the surrounding egg white portion, the viscosity of the egg yolk portion at 25°C is 25,000 mPa·s or more, and the egg white portion contains calcium alginate and encloses the egg yolk portion, forming a seamless structure, the fried egg-like food.

Images