JP2017169499A - Coagulated egg white substitute composition having freezing resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coagulated egg white substitute composition that has freezing resistance and preferable texture by using soybean protein having physical properties in specific ranges without using egg white itself.SOLUTION: The coagulated egg white substitute composition having freezing resistance and preferable texture is provided by using a soybean protein raw material having fracture strength and jelly strength each in specific ranges without using egg white itself. The soybean protein raw material having fracture strength and jelly strength each in specific ranges shows physical property values of fracture strength of 250 to 600 gf and jelly strength of 300 to 800 gf×cm in a heat-induced gel of an aqueous solution including 18 wt% of the soybean protein raw material and 1.5 wt% of common salt.SELECTED DRAWING: None

Description

  The present invention relates to an egg white substitute food.

When the egg white after heating is frozen and thawed, there are problems that water is released at the time of thawing and the texture of the egg white portion of the boiled egg, which is the texture of the original coagulated egg white, is impaired. In other words, there is a problem of protein denaturation due to freezing, and there is a need for room for improvement because it does not give a texture like the egg white part of a boiled egg due to water separation or a sponge-like tissue.
For example, Patent Literature 1 exists as an application related to an egg white substitute food. Here, it is described that an egg white substitute composition can be prepared using a reduced-fat soybean protein.
Patent Document 2 describes that a coagulated egg white-like composition can be prepared using a thermocoagulable protein.

JP2012-249618A JP 2004-147536 A

In patent document 1, it was necessary to use special fat-reduced soybean protein for manufacture of an egg white substitute food, and it was complicated.
Patent Document 2 describes that soy protein can be used as the thermocoagulable protein, but it essentially requires whey protein and cannot solve the problems of the present invention.
This invention makes it a subject to provide the solidification egg white substitute composition of the preferable food texture which has freezing tolerance using soy protein, without using egg white itself.

  As a result of intensive studies by the present inventors, by using a soy protein material having a specific range of breaking strength and jelly strength without using the egg white itself, a composition for replacing the solidified egg white having a preferred texture with freezing resistance The present invention has been completed by finding out that the product can be provided.

That is, the present invention
(1) A frozen coagulated egg white substitute composition containing 7-25% by weight of a soy protein material having the following physical property values,
In a heated gel of an aqueous solution containing 18% by weight of the soy protein material and 1.5% by weight of sodium chloride, the breaking strength is 250 to 600 gf, and the jelly strength is 300 to 800 gf × cm,
(2) In the heated gel of the aqueous solution containing 18% by weight of the soy protein material and 1.5% by weight of sodium chloride according to (1), the breaking strength is 250 to 600 gf and the jelly strength is 300 to 800 gf × cm. A method for producing a coagulated egg white substitute composition having freezing resistance, comprising 7 to 25% by weight of a soy protein material exhibiting physical property values;
It is about.

  According to the present invention, it is possible to provide a coagulated egg white substitute composition having a preferable texture and freezing resistance using soy protein having a physical property in a specific range without using egg white itself.

The solidified egg white substitute composition referred to in the present invention refers to a composition prepared without using egg white and having a preferable texture such as heated egg white. Specifically, it is a composition having a preferable texture such as the egg white portion of a boiled egg.
In addition, the freeze-resistant coagulated egg white substitute composition is a composition having a preferable texture such as the egg white part of a boiled egg without water separation or becoming a sponge-like tissue when thawed after freezing. Say things. Specific evaluation methods are described in the examples.

  The present invention is characterized in that a soy protein material having a specific range of breaking strength and jelly strength is used for the frozen coagulated egg white substitute composition having freezing resistance. The breaking strength and jelly strength of the soy protein material used in the present invention were measured with a Leoner after forming a heated gel with 18% by weight of soy protein material and 1.5% by weight of sodium chloride. Details of the measurement method are described in “○ Evaluation Method of Physical Property Values of Soy Protein Material” in Examples.

  In the soybean protein material used in the present invention, the breaking strength needs to be 250 to 600 gf, more preferably 275 to 575 gf, and further preferably 300 to 550 gf. By using a soybean protein material having an appropriate breaking strength, a preferable texture unique to solidified egg white can be expressed.

  Moreover, the jelly strength in the soybean protein material used in the present invention needs to be 300 to 800 gf × cm, more preferably 325 to 775 gf × cm, and still more preferably 350 to 750 gf × cm. By using a soybean protein material having an appropriate breaking strength, a preferable texture unique to solidified egg white can be expressed.

The heating temperature condition for the soybean protein material used in the present invention to form a heated gel is preferably 70 ° C. or higher and lower than 95 ° C., more preferably 75 ° C. or higher and lower than 95 ° C., more preferably 80 ° C. As mentioned above, it is less than 95 degreeC, Most desirably, it is 85 degreeC or more and less than 95 degreeC. In addition, the heating temperature in the case of steaming heating is desirably 75 ° C. or more and less than 95 ° C., and more desirably 85 ° C. or more and less than 95 ° C.
The heating time is preferably 10 to 180 minutes after the center temperature reaches the desired heating temperature zone, more preferably 10 to 50 minutes, and even more preferably 10 to 30 minutes. By heating at an appropriate temperature and time, a preferred texture unique to coagulated egg white can be expressed.

  A commercial product can be used as the soy protein material exhibiting a predetermined breaking strength and jelly strength. For example, “New Fuji Pro BF-10” manufactured by Fuji Oil Co., Ltd. can be mentioned, but other materials exhibit the same effects as long as they exhibit predetermined physical properties.

The freeze-resistant coagulated egg white substitute composition according to the present invention needs to contain 7 to 25% by weight of the soy protein material exhibiting the above-mentioned predetermined physical properties, and more desirably 8 to 23% by weight. More preferably, it is 10 to 20% by weight. By containing an appropriate amount of soy protein material, a preferable texture unique to coagulated egg white can be expressed.
In addition, the “preferably solidified egg white texture” referred to in the present invention is a texture that is crispy and crispy when the egg white portion of the boiled egg is chewed in the mouth. This is a more preferable texture as a substitute for coagulated egg white.

  In the present invention, starch can be used as appropriate in addition to the soybean protein material. The starch used in the present invention may be raw starch such as corn starch, waxy corn starch, sweet potato starch, wheat starch, tapioca starch, potato starch, rice starch, or processed starch obtained by subjecting them to processing such as crosslinking. I can do it. Preferably, it is desirable to use a raw starch of potato starch and / or a phosphate-crosslinked starch of tapioca starch.

In the present invention, oils and fats can be used as appropriate. Specific examples of the fats and oils used in the present invention include coconut oil, palm oil, soybean oil, rapeseed oil, and hardened oils, fractionated oils, and transesterified oils thereof. For example, in the present invention, it is desirable to select rapeseed oil in terms of flavor.
In addition, it is also possible to use fats and oils containing an emulsifier in advance, such as `` Unishort EF '' manufactured by Fuji Oil Co., Ltd., which is a commercially available product, in this case, because the emulsified state of the fat becomes finer, It is preferable in appearance.

  As a material that can be added to the coagulated egg white substitute composition having freezing resistance according to the present invention, a gelling agent can be used. A cellulose-based gelling agent can be suitably used as the gelling agent. Examples of the cellulose gelling agent include “Viva Pure MCG500F” manufactured by Fi Nutrition. By using a cellulosic gelling agent, a solidified egg white substitute composition that is preferable in appearance can be obtained.

Other raw materials can be appropriately used in the frozen egg white substitute composition having freezing resistance according to the present invention as long as the means for solving the problems of the present invention are not affected. Specific examples include soy milk, flavoring agents, flavoring agents, pigments, and coagulants for tofu. For example, Fuji Oil Co., Ltd. “Delicious input” can be used for soy milk, which is more preferable in terms of flavor.
Moreover, although this invention is the invention completed using the soybean protein raw material which shows a predetermined physical property, without using egg white itself, use of egg white is not prevented.

  The frozen coagulated egg white substitute composition of the present invention has a texture similar to that of a boiled egg and can be used as a substitute for ordinary heated egg white. In particular, even if it thaws after freezing, it does not release water or become a sponge, and can maintain a good texture like the egg white part of a boiled egg, so it can be used for frozen foods. For example, a white portion of a fried egg that is a topping of a frozen hamburger can be substituted.

Hereinafter, the manufacturing method of the coagulated egg white substitute composition which has the freezing tolerance based on this invention is described.
In the present invention, first, an appropriate amount of water and fats and oils are added to a soy protein material exhibiting predetermined physical properties and mixed using a mixer. To the mixed dough, ingredients are added in the order of flavoring agents such as salt, soy milk, and starch, and further mixed. It is desirable to add starch at the end of the mixing step in order to make the coagulated egg white substitute composition having freezing resistance more favorable texture.

  The obtained dough is formed into a desired final product size and shape, such as an egg-like shape or a shape of a white portion of a fried egg, and then heated at a predetermined temperature and time.

In forming the dough, in the case of an egg-like shape, for example, it can be formed using a disher that scoops ice cream into a hemispherical shape. The egg-like shape can be formed by scooping the dough with a disher, putting an egg yolk sauce-like thing into the part where the inside is dented, and covering the dough scooped with a spoon etc. from the upper side and adjusting the shape.
In addition, in the case of the shape of a white portion of a fried egg, for example, put the dough in a cylindrical casing having a desired diameter, cool it after heating at a predetermined temperature and time, cut the gel-formed one and cut it into a fried egg It can be illustrated that it is shaped into a white portion-like shape.

  The formed dough is preferably steamed and heated in a steamer. Examples of the cooking conditions include 60 to 80 ° C. and 10 to 16 minutes as the center temperature of the sample. In addition, it is desirable that the preparation after cooking is cooled to room temperature and then stored frozen.

  In the case of freezing the heated and cooled preparation, it can be carried out by a conventional method, for example, quick freezing or slow freezing at -20 ° C.

After thawing the frozen preparation, it can be flavored by a desired cooking method. For example, if it is shaped into an egg-like shape, a typical example can be a boiled egg, and if it is shaped into the shape of a white portion of a fried egg, it is used in combination with a yellowish-like shape. Thus, the use of various dishes in a fried egg-like topping can be exemplified.
In addition, since the solidified egg white substitute composition having freezing resistance of the present invention has a good texture like the egg white part of a boiled egg, cooking is not limited to the above method, and is widely used as a substitute for the solidified egg white. I can do it.
Examples are described below.

Study 1 Preparation of Coagulated Egg White Substitute Composition According to the following methods 1 to 9, a coagulated egg white substitute composition was prepared using the raw materials described in the composition of Table 1 and used as examples. The evaluation of the texture was according to “○ texture evaluation method” and the results are shown in Table 2.
1. Soy protein material, water, and fat were put in “Mr. Co., Ltd.” “ROBO COUP” and mixed.
Salt, soy milk, and potato starch were further added to the dough of 2.1 and mixed.
The dough of 3.2 was scooped into a hemisphere with a disher to make the lower half of the egg-like shape.
4.3 The middle part of the flat part of the lower half of the dough was indented, and an appropriate amount of “Snowman Toroto Egg Plain” manufactured by QP Corporation, which is an egg yolk sauce-like composition, was added thereto.
5. The dough 2 was covered with the scoop 4 dough with a spoon, and the upper half of the egg-like shape was prepared, and then shaped by hand and formed into an egg-like shape.
The dough of 6.5 was steamed and heated in a steamer at a center temperature of 70 ° C. for 12 minutes.
The preparation of 7.6 was cooled to room temperature to prepare a coagulated egg white substitute composition containing an egg yolk-like composition.
The coagulated egg white substitute composition of 8.7 was frozen at −20 ° C. overnight in a freezer and then thawed at room temperature.
9.8 thawed solidified egg white substitute composition was cooked in a boiled egg style by a conventional method, and the texture of the solidified egg white substitute composition was evaluated.

・大豆蛋白質素材には、不二製油株式会社製「ニューフジプロBF−１０」を使用した。
・豆乳には、不二製油株式会社製「美味投入」を使用した。
・油脂には、不二製油株式会社製「製菓用サラダ油」を使用した。 Table 1 Formulation

-“New Fuji Pro BF-10” manufactured by Fuji Oil Co., Ltd. was used as the soy protein material.
・ Fuji Oil Co., Ltd. “Delicious input” was used for soy milk.
・ Fuji Oil Co., Ltd. “confectionery salad oil” was used as the fat.

○ Texture evaluation method The texture of the coagulated egg white substitute composition in the boiled egg style obtained in Study 1 was evaluated. The texture was evaluated blindly by 5 panelists who had experience of cooking boiled eggs using boiled eggs, and scored according to the following evaluation criteria by consensus.
In addition, the panelists in this evaluation have been engaged in the research and development of soy protein from the past and were five skilled panelists.
The results are shown in Table 2.
3 points A food texture that is equivalent to or better than that of ordinary boiled egg whites.
1 point Obviously unpleasant texture compared to normal boiled egg whites.
About 2 points, although it did not reach the upper point, it was judged to be superior to the lower point, and 3 points were accepted.

・実施例は、合格と判定された。 Table 2 Results

-The Example was determined to be acceptable.

  The physical property value evaluation method of the soy protein material used in the present invention was performed by the following method. In addition, this evaluation result shows the physical property of the used soybean protein raw material.

○ Methods for evaluating physical properties of soy protein materials 18% by weight of soy protein material and 1.5% by weight of sodium chloride were mixed in water and packed in a casing tube (thickness 0.05 mm) having a diameter of 3.5 cm.
2. After heating at 80 ° C. for 30 minutes, it was cooled in a refrigerator at 4 ° C. for 18 hours.
3. A gel sample was taken out from the casing tube and cut in parallel with the diameter of the sample to obtain a cylindrical sample having a thickness of 2 cm.
4). Using a Leoner ("RHEONER 2 series creep meter RE2-3305C" manufactured by Yamaden Co., Ltd.), measuring the breaking strength and breaking deformation (deflection) with a 7 mm spherical plunger and a stage speed of 1 mm / sec. The product of breaking strength and deformation was taken as the jelly strength.

Results When “New Fuji Pro BF-10” manufactured by Fuji Oil Co., Ltd. was used as the soybean protein material, the breaking strength was 400 gf and the jelly strength was 670 gf × cm.

Discussion By using a soy protein material having a specific range of breaking strength and jelly strength without using egg white itself, it was possible to obtain a solidified egg white substitute composition having a preferred texture and freezing resistance.

Claims (2)

A freeze-resistant coagulated egg white substitute composition containing 7-25% by weight of a soy protein material having the following physical property values.
In a heated gel of an aqueous solution containing 18% by weight of the soy protein material and 1.5% by weight of sodium chloride, the breaking strength is 250 to 600 gf and the jelly strength is 300 to 800 gf × cm. The heated gel of the aqueous solution containing 18% by weight of the soy protein material and 1.5% by weight of sodium chloride according to claim 1, wherein the physical property value is a breaking strength of 250 to 600 gf and a jelly strength of 300 to 800 gf × cm. The manufacturing method of the solidification egg white substitute composition which has 7-25 weight% of soy protein raw materials to show and has freezing tolerance.