JP2023158688A - Egg-like food, egg-like food production method, and method for causing richness in egg-like food - Google Patents

Abstract

To cause egg-like richness in an egg-like food by using a plant-derived raw material.SOLUTION: An egg-like food production method according to the present invention is constituted by at least blending. Here, at least an edible oil and fat is blended to thereby obtain a liquid blend. A linoleic acid content in the liquid blend is 3.2 mg/100 g or more and 5.0 mg/100 g or less. This enables an egg-like food with enhanced egg-like richness to be produced.SELECTED DRAWING: Figure 1

Description

The present invention relates to egg-like foods, methods for producing egg-like foods, and methods for imparting egg-like richness to egg-like foods.

In recent years, alternative foods have been produced in which some or all of the animal-derived raw materials are replaced with plant-derived raw materials to create animal-like foods.
The reason for this is that some people avoid ingesting animal foods for various reasons. One reason is that animal foods contain cholesterol. The other reason is
Vegetarians and vegans are advised not to consume it. Another reason is the environmental burden caused by raising animals. For these reasons, there is a certain demand for alternative foods using plant-derived raw materials.

One specific embodiment of the alternative food is a meat substitute produced using plant materials without using animal meat. Another specific embodiment is an egg substitute produced using vegetable raw materials without using eggs. Until now, various studies have been made on food products related to egg substitutes.
Patent Document 1 discloses an egg-like baked and coagulated food, and in order to produce the egg-like baked and coagulated food while reducing the amount of eggs used, heat-coagulable vegetable protein material and soybean cream are used as raw materials, and the coagulation process is This is what I did.

Patent Document 2 discloses a liquid composition that contains specific amounts of egg yolk, milk, sodium alginate, and calcium in order to reduce the egg yolk content and create a texture unique to raw egg yolk. It is.
Patent Document 3 shows a method for producing a scrambled egg-like food product, in which starchy vegetables and soybean protein paste are kneaded to obtain a scrambled egg-like food product without using egg liquid.

Japanese Patent Application Publication No. 2017-169488 Japanese Patent Application Publication No. 2013-39096 Japanese Patent Application Publication No. 2002-119260

The problem to be solved by the present invention is to impart an egg-like richness to an egg-like food using plant-derived raw materials. There are various issues to be addressed when creating alternative foods, such as taste, aroma, texture or property, color, nutritional components, and functional components. Among these, taste and aroma directly affect the deliciousness perceived by the person who eats it. One challenge in creating egg substitutes is to use plant-derived raw materials to impart the richness of eggs while reducing or not using eggs at all.

The inventor of the present application has been considering how to impart richness to eggs using plant-derived food materials. As a result, the inventors of this application found that (1) using vegetable oil imparts richness, and (2) using vegetable oil with a high linoleic acid content imparts an egg-like richness. It is to be granted. The present invention is defined as follows by applying the above mechanism.

The method for producing an egg-like food according to the present invention comprises at least the formulation. here,
What is prepared by people or equipment is at least edible oil and fat, and what is obtained from this is a prepared liquid, and the linoleic acid content in the prepared liquid is 3.2 g/100
g or more and 5.0 g/100 g or less. The method for measuring the linoleic acid content is an analysis method in which the linoleic acid content is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils.The concentration of linoleic acid in the fats and oils contained in the preparation is 32% by weight. % or more.
The method for measuring the concentration of linoleic acid uses an analysis method in which the amount is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils. Further, the edible fat or oil is at least one of cottonseed oil, sunflower oil, grape oil, soybean oil, and corn oil.

Preferably, in the present manufacturing method, the content of oil and fat contained in the liquid mixture is 3% by weight or more and 20% by weight or less. Preferably, what is further blended in the blend is a processed vegetable or fruit product. More preferably, the egg-like food does not contain animal raw materials.
The linoleic acid content in the egg-like food according to the present invention is 3.2 g/100 g or more, and
It is 5.0g/100g or less. The method for measuring the linoleic acid content is an analysis method in which the content is determined by gas chromatography using a flame ion detector after hydrolysis of fats and oils. Also,
The linoleic acid concentration of the fat and oil contained in the egg-like food according to the present invention is 32% by weight or more. Furthermore, the edible oils and fats contained in the egg-like food according to the present invention include cottonseed oil, sunflower oil, grape oil,
One or more of soybean oil and corn oil.

Preferably, the content of oil and fat contained in the egg-like food is 3% by weight or more and 20% by weight or less. Preferably, the egg-like food further contains a processed vegetable or fruit product. More preferably, the egg-like food does not contain animal raw materials. More preferably, the egg-like food is a scrambled egg-like food.
The method for imparting an egg-like richness to an egg-like food according to the present invention is at least comprised of the formulation. Here, what is blended by a person or a device is at least edible oil and fat, and what is obtained from this is a blended liquid, and the linoleic acid content in the blended liquid is 3.2g/100g or more. , and 5.0g/100g or less. Moreover, the linoleic acid concentration of the fat and oil contained in the preparation is 32% by weight or more. Furthermore, the edible fat is at least cottonseed oil, sunflower oil, grape oil, soybean oil, or corn oil.
More than one type.

Preferably, in the present method, the content of oil and fat contained in the liquid preparation is 3% by weight or more,
and 20% by weight or less. Preferably, what is further blended in the blend is a processed vegetable or fruit product. More preferably, the egg-like food does not contain animal raw materials.

What the present invention enables is the provision of egg-like foods with enhanced richness.

Flow chart of egg-like food manufacturing method Sensory evaluation results of richness in egg-like foods Sensory evaluation results of complexity in egg-like foods Sensory evaluation results of bitterness in egg-like foods

<Egg foods>
In the present specification, an egg food is a food product that contains as a main ingredient an egg raw material that is a uniform mixture of egg white and egg yolk. Specifically, fried eggs, scrambled eggs, omelets, fried eggs, etc. Examples of the form of egg foods include liquid, gel, and solid forms.

<Egg-like foods>
The egg-like food according to the present invention (hereinafter also referred to as "the present egg-like food") is a food product in which part or all of the egg raw material in an egg food is replaced with a plant-derived raw material. Further, the present egg-like food refers to a food that is an egg food in appearance or a food substitute for an egg food in its intended use.

<Plant processed products of vegetables or fruits>
Processed vegetables or fruits can be used in this egg-like food. The types of vegetables are not limited, but examples include tomatoes, carrots, turnips, radish, spinach, green peppers, asparagus, barley grass, garland chrysanthemums, mustard greens, salad greens, komatsuna, morning leaves, sweet potatoes, potatoes, molokheiya, Paprika, parsley, celery, mitsuba, lettuce, radish, shiso, eggplant, green beans, pumpkin, burdock, green onion, ginger, garlic, chive, corn, snow peas, okra, turnip, cucumber, cucurbit, zucchini, loofah, bean sprouts, etc. . The type of fruit does not matter, but examples include citrus fruits such as lemons, oranges, navel oranges, grapefruits, mandarin oranges, limes, sudachi, yuzu, shiikuwasha, tankan, apples, plums, peaches,
Cherries, apricots, plums, prunes, camu camu, pears, pears, loquats, strawberries, raspberries, blackberries, blackcurrants, cranberries, blueberries, melons, watermelons, kiwifruit, pomegranates, grapes, bananas, guava, acerola, pineapples, mango,
These include passion fruit and reishi. From the viewpoint of the color tone of the present egg-like food, vegetables or fruits suitable for use are preferably carotenoid-containing plants.

<Carotenoid-containing plants>
The carotenoid-containing plant in the embodiment of the present invention is a plant that contains carotenoids. Carotenoids are yellow, orange, or red pigments that are widely present in plants and animals. In the present invention, the carotenoid-containing plant is preferably a β-carotene-containing plant. Furthermore, in the present invention, the carotenoid-containing plant is preferably one or more of carrots, pumpkins, paprika, citrus fruits, and mangoes.
Specific examples of citrus fruits include mandarin oranges, ponkans, oranges, tangor, buntang, grapefruit, lemons, limes, yuzu, kabosu, and shikwasa. In the present invention, the citrus fruits are particularly preferably oranges or mandarin oranges. In addition, a processed product of a carotenoid-containing plant is a processed product that is made from a carotenoid-containing plant as a raw material. The form of the processed product is not particularly limited, but examples include squeezed juice, squeezed pulp, concentrated juice of squeezed juice, and dry powder.

<Processed carrot products>
The processed carrot product in the embodiment of the present invention is a processed carrot, and examples thereof include squeezed carrot juice, concentrated carrot juice, and carrot pulp. Carrot juice refers to carrots that are crushed and squeezed, or strained to remove some or all of the pulp. Further, the term "concentrated carrot juice" refers to concentrated carrot juice. Carrot juice made by diluting concentrated carrot juice and returning it to squeezed juice is also called carrot juice. What we import here is “
These include "carrot juice,""squeezed carrot juice," and "concentrated carrot," etc. in "Carrot Juice and Carrot Mixed Juice Quality Labeling Standards" (Consumer Affairs Agency Notification No. 10, September 30, 2011).

In the embodiment of the present invention, the processed carrot product used as a raw material is preferably a processed product of yellow carrots or a processed product of orange carrots.

<Edible fats and oils>
The purpose of using edible fats and oils in the present invention is to impart richness to egg foods. The edible fats and oils according to the embodiments of the present invention are fats and oils that are used for food. The edible fats and oils used in the present invention are preferably derived from plants. Specific examples of edible oils include linseed oil, perilla oil, olive oil, grapeseed oil, corn oil, sesame oil, rice oil, soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, cottonseed oil, etc. be.
In the present invention, from the viewpoint of imparting an egg-like richness, grape oil containing a high content of linoleic acid,
Preferably, soybean oil, corn oil, cottonseed oil or high linoleic acid containing sunflower oil is used. In fact, these edible oils have a linoleic acid content in the fatty acid composition of at least 30% by weight or more, and generally 50% by weight or more. When using sunflower oil, it is preferable to use a high linoleic acid-containing sunflower oil with a high linoleic acid content. The high linoleic acid-containing sunflower oil is one in which the linoleic acid content in the fatty acid composition of the oil is 50% or more. Particularly preferred edible oils for use in the present invention are high linoleic acid-containing sunflower oil or cottonseed oil. The reason for this is that it has little effect on the flavor of egg-like foods from the standpoint of odor.

In the present invention, it is preferable that the edible oil and fat and the vegetable or fruit processed product are mixed and homogenized. By homogenizing these, the uneven taste of the egg-like food will be eliminated and the taste will be smooth.

The content of edible oil and fat in the present egg-like food is not particularly limited. The lower limit of the content of edible oil and fat in the present egg-like food is preferably 3% by weight, more preferably 5% by weight, and still more preferably 10% by weight. The upper limit of the content of edible oil and fat in this egg-like food is preferably 20% by weight, more preferably 15% by weight.

<Processed grain products>
The processed grain product according to the embodiment of the present invention is processed grain. Cereals in the embodiment of the present invention include plants of the Poaceae family and plants of the Fabaceae family. Examples of grains include rice, wheat, barley, oats, soybeans, peas, kidney beans, fava beans, chickpeas,
Examples include lentils, millet, millet, and millet.

The processed grain product according to the embodiment of the present invention is preferably squeezed grain juice or puree. Examples of processed grain products include rice milk, soy milk, and oat milk.

The purpose of using processed grain products in the present invention is to impart richness to egg-like foods and increase nutritional components. Proteins, carbohydrates, and the like contained in processed grain products can impart richness to foods. In addition, it is expected that the ingredients will improve nutrition. Another purpose of using grain products is to adjust the color tone, especially the brightness. Processed grain products that are close to white in color can be mixed with other food ingredients to increase the brightness of the liquid mixture and make it bright in color. From this point of view, it is preferable that the processed grains used in the present invention are white in color, such as rice, wheat, oats, soybeans, and white kidney beans.

The lower limit of the content of processed grain products in the present egg-like food is preferably 2% by weight, more preferably 3% by weight. The upper limit of the content of processed grain products in the present egg-like food is preferably 20% by weight, more preferably 10% by weight.

<Animal raw materials>
The animal raw material according to the embodiment of the present invention is a food raw material whose origin is an animal. Examples of animal raw materials include raw materials derived from cows, pigs, chickens, chicken eggs, sheep, horses, and fish. In this egg-like food, use of chicken eggs is not excluded. However, from the viewpoint of minimizing the use of animal raw materials, the weight percentage of eggs contained in the present egg-like food is preferably 50% by weight or less. More preferably, it is 20% by weight or less, still more preferably 10% by weight or less, and most preferably 0% by weight.

<Other seasonings>
What the present invention does not exclude as raw materials for the egg-like food is the use of seasonings. Seasonings are ingredients that add flavor to dishes. Examples of seasonings include sugar, edible vinegar,
These include mirin, soy sauce, Worcestershire sauce, salt, umami seasonings, yeast extract, meat extract, etc. From the viewpoint of not using animal raw materials, it is preferable not to use animal raw materials such as meat extract and fish extract. Furthermore, in order to avoid artificial taste, it is preferable not to use umami seasonings or yeast extract.

<Additives>
Various additives may be added to the present egg-like food as appropriate. The additives are usually added to foods and drinks, and examples include sweeteners, acidulants, colorants, pH adjusters, antioxidants, flavors, thickeners, coagulants, emulsifiers, etc. .
From the viewpoint of producing baked egg-like foods such as fried eggs, scrambled eggs, and fried eggs, it is preferable to use a thickener, coagulant, or emulsifier. Thickeners or coagulants that can be used in this egg-like food are not particularly limited, but examples include pectin, agar, starch,
These include modified starch, carrageenan, guar gum, locust bean gum, galactomannan, sodium alginate, gum arabic, cellulose, and gelatin. It also promotes thickening,
Alternatively, calcium can also be used for the purpose of promoting coagulation. Specific examples of calcium include calcium lactate, calcium chloride, and eggshell calcium.
When the present egg-like food is assumed to be a scrambled egg-like food, preferred coagulants and coagulation promoters are sodium alginate and calcium, respectively. The coagulant,
By using a coagulation accelerator and a coagulation accelerator, it is possible to obtain a texture similar to that obtained when making scrambled eggs using real eggs.

<Conceptual structure of the method for producing the present egg-like food>
What conceptually constitutes the present method for producing an egg-like food (hereinafter sometimes referred to as the "present production method" in this column) is at least the formulation.
What FIG. 1 shows is the flow of this manufacturing method. This manufacturing method consists of at least the preparation (
S10), heating (S20) and filling (S30).

<Formulation (S10)>
What is blended in the blending step are at least processed products of vegetables or fruits, and edible oils and fats. The purpose of blending vegetable or fruit processed products and edible oils and fats is to adjust flavor and nutritional components. The blended raw materials are thoroughly mixed after blending. In addition to the vegetable or fruit processed products and edible oils and fats, the raw materials that are not excluded include the processed grain products, other processed plant products, other seasonings, additives, etc. It is preferable that the Brix of the liquid preparation adjusted by the preparation is 20 or less.

<Heating (S20)>
What this manufacturing method appropriately employs is heating. One of the purposes of heating is to sterilize the preparation.
Another purpose of heating is to promote coagulation of the formulation. In the above formulation, when a coagulant is used, the heating step accelerates coagulation depending on the type of coagulant. The heating method may be a known method, such as plate sterilization and tubular sterilization.

<Filling (S30)>
In addition to the above, the present manufacturing method appropriately employs filling. The filling method may be any known method. The container into which the present egg-like food is filled may be any known container, and examples thereof include vinyl containers, cans, bottles, paper containers, and PET containers.

<Linoleic acid>
The egg-like food according to the present invention contains linoleic acid. In the present invention, the purpose of containing linoleic acid is to impart an egg-like richness. From this point of view, the lower limit of the linoleic acid content in the present egg-like food is preferably 3.2 mg/100 g, more preferably 3.2 mg/100 g.
3.g/100g. Furthermore, the upper limit of the linoleic acid content in this egg-like food is 5.
It is 0mg/100g. More preferably, it is 4.5 mg/100g. More preferably, it is 4.3 mg/100g. By having the concentration within this range, the egg-like richness can be felt appropriately.

Furthermore, it is preferable to use an edible oil or fat that has a linoleic acid concentration of 50% by weight or more as the edible oil or fat used when producing the present egg-like food. When using multiple types of edible fats and oils, it is preferable that the linoleic acid concentration of the fats and oils in the egg-like food is 32% by weight or more. More preferably, the linoleic acid concentration of the fat and oil in the present egg-like food is 50% by weight or more.

<Measurement method of linoleic acid content and linoleic acid concentration>
The linoleic acid content and linoleic acid concentration in the egg-like food according to the present invention and the edible oil and fat used in the present invention can be measured by known methods. Particularly preferred is measurement by gas chromatography using a hydrogen flame ion detector.

<Color tone>
The color tone of the egg-like food according to the present invention is preferably an egg-like color tone. Methods of adjusting the color tone include the use of coloring agents. According to an embodiment of the present invention, the color tone represents the characteristics of a color, and includes lightness, hue, and saturation. The color tone is generally expressed by L
*a*b* (L-Star, A-Star, B-Star) color system. L*a*b*
The indicators of the color system are lightness (L* value) and chromaticity (hue and saturation) (a* value, b* value). The color tone may be measured by any known method. The measuring equipment is commercially available. An example of a measuring means is a color difference meter SPECTROPHOTOMETER CM-5 (manufactured by Konica Minolta).
It is.

<Viscosity>
The viscosity of the present egg-like food is not particularly limited. When the present egg-like food is liquid, the viscosity of the present egg-like food is preferably 1,000 to 5,000 mPa·s. The B-type viscosity may be measured by any known method. An example of the measurement means is a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) at 20° C. and 12 rpm, 60 seconds after the start.

<Cholesterol content>
The cholesterol content of the present egg-like food is not particularly limited, but is preferably 3.0% by weight.
It is as follows. More preferably, it is 1.0% by weight or less. More preferably, it is 0% by weight. The cholesterol content may be measured by any known method.

<Soluble solid content>
The soluble solid content (hereinafter also referred to as "Brix") of the present egg-like food is not particularly limited, but is preferably 4.0 or more and 20 or less. Further, a known method may be used to measure Brix. An example of a measuring means is an optical refractometer (NAR-3T manufactured by ATAGO)
It is.

<pH>
The pH of the egg-like food according to the present embodiment is not particularly limited, but from the viewpoint of taste, it is preferably 5.0 or more and 7.0 or less, more preferably 5.5 or more and 6.5 or less. be.

[Test 1] Differences in richness due to differences in linoleic acid content We confirmed differences in the richness of egg-like foods in egg-like foods due to differences in linoleic acid content.
<Method for measuring linoleic acid content>
After adding heptadecanoic acid as an internal standard to the sample, 0.5mol/L sodium hydroxide
A methanol solution was added and the mixture was heated and saponified until it became a homogeneous solution. After adding boron trifluoride-methanol reagent and heating, methyl esterification is performed using hexane and saturated saline. A solution of the purified methyl ester in n-hexane was injected into a gas chromatography system and measured using a flame ion detector.

<Comparative Example 1 and Test Examples 1 to 5>
Commercially available concentrated carrot juice (Brix 50), high linoleic acid content (hylinolic) sunflower oil, high oleic acid content (high oleic) sunflower oil, and other raw materials were blended and mixed as shown in Table 1, and a comparative example was prepared. 1 and Test Examples 1 to 5 were prepared. Each sample was mixed with a 2% calcium lactate solution to form a gel, and a scrambled egg-like egg-like food was prepared.

<Evaluation items>
The amount of fats and oils, oleic acid content, linoleic acid content, and linoleic acid ratio in fats and oils of each sample were measured. In addition, each sample was subjected to sensory evaluation regarding egg-like richness, complexity, and bitterness. The sensory evaluation was performed by 19 trained panelists by expressing the intensity of each flavor on a 7-point scale, with Comparative Example 1 being given 4 points. As for the sensory evaluation score for each flavor, the larger the value, the stronger the flavor.

<Results>
The oil and fat content, oleic acid content, and linoleic acid content of each sample are as shown in Table 2. In addition, the results of sensory evaluation regarding egg-like richness, complexity, and bitterness are shown in Table 3 and Figure 2.
As described in 4 to 4.

As the linoleic acid content increases, the egg-like richness becomes stronger. However, the egg-like richness was felt to be weaker in Test Example 5, which had a higher linoleic acid content, than in Test Example 4, which had a lower linoleic acid content. Regarding the egg-like richness, there was a significant difference in Test Examples 3 and 4 compared to Comparative Example 1 (Dunnet's test, p<0.05).
In addition, complexity and bitterness were also felt more strongly as the linoleic acid content increased. Regarding complexity, there was a significant difference in Test Examples 1 to 4 compared to Comparative Example 1 (Dunnet test, p<0.05). Regarding bitterness, there was a significant difference in Test Examples 1 to 5 compared to Comparative Example 1 (Dunnet test, p<0.05).

<Consideration>
It is generally said that richness is influenced by the persistence, complexity, and breadth of flavor. And a certain degree of bitterness affects complexity. It was found that increasing the content of linoleic acid increases the persistence of the egg-like flavor and increases the complexity with a certain degree of bitterness. On the other hand, it was found that when the linoleic acid content exceeds a certain amount, the bitterness becomes stronger, so the egg-like flavor does not necessarily increase in a dose-dependent manner. In this test, the sensory evaluation values for richness were higher in Test Examples 1 to 5 than in the comparative example. From the results of this test, the lower limit of the linoleic acid content at which the egg-like richness can be felt optimally is preferably:
It was found to be about 3.2. Furthermore, it was found that the upper limit of the linoleic acid content that gives the optimum feeling of egg-like richness is about 5.0, preferably about 4.5.

A field in which the invention is useful is the production and sale of egg-like foods.

Claims (20)

A method for producing an egg-like food, comprising at least the following steps:
Preparation: What is prepared here is at least edible oil and fat, and what is obtained from this is a prepared liquid, and the linoleic acid content in the prepared liquid is 3.2 g/100 g.
above and 5.0 g/100 g or less, and the method for measuring the linoleic acid content is an analysis method in which the linoleic acid content is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils. A method for producing an egg-like food, comprising at least the following steps:
Preparation: What is prepared here is at least an edible oil or fat derived from a plant, and what is obtained from this is a liquid preparation, and the linoleic acid concentration of the edible oil or fat contained in the liquid preparation is 32 The concentration of linoleic acid is measured using an analysis method in which the linoleic acid concentration is determined by gas chromatography using a flame ion detector after hydrolysis of fats and oils. The manufacturing method according to claim 1 or 2, comprising at least the following steps:
Formulation: At least cottonseed oil, sunflower oil, grape oil, soybean oil,
or corn oil, and what is obtained from this is a liquid preparation. 3. The manufacturing method according to claim 1, wherein the content of the oil and fat contained in the liquid mixture is 3% by weight or more and 20% by weight or less. The manufacturing method according to claim 1 or 2, wherein in the blending, what is further blended is a processed vegetable or fruit product. 6. The manufacturing method according to claim 5, wherein the egg-like food does not contain animal raw materials. An egg-like food,
The linoleic acid content in the egg-like food is 3.2g/100g or more and 5.0g
/100g or less, and the method for measuring the linoleic acid content is an analysis method in which the linoleic acid content is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils. An egg-like food,
The linoleic acid concentration of the edible oil and fat contained in the egg-like food is 32% by weight or more, and the linoleic acid concentration is determined by gas chromatography using a flame ion detector after oil and fat hydrolysis. It uses an analytical method. The egg-like food according to claim 7 or 8,
The edible oil and fat contained in the egg-like food is one or more of cottonseed oil, sunflower oil, grape oil, soybean oil, and corn oil. The egg-like food according to claim 7 or 8,
The content of oil and fat contained in the egg-like food is 3% by weight or more and 20% by weight or less. The egg-like food according to claim 7 or 8, wherein the egg food further contains:
It is a processed vegetable or fruit product. 12. The food according to claim 11, wherein the egg-like food does not contain animal raw materials. The food according to claim 7 or 8, wherein the egg-like food is a scrambled egg-like food. A method for imparting egg-like richness to an egg-like food, which comprises at least the following steps:
Preparation: What is prepared here is at least edible oil and fat, and what is obtained from this is a prepared liquid, and the linoleic acid content in the prepared liquid is 3.2 g/100 g.
above and 5.0 g/100 g or less, and the method for measuring the linoleic acid content is an analysis method in which the linoleic acid content is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils. A method for imparting egg-like richness to an egg-like food, which comprises at least the following steps:
Preparation: What is prepared here is at least edible oil and fat, and what is obtained from this is a preparation liquid, and the linoleic acid concentration of the oil and fat contained in the preparation liquid is 32% by weight.
The above is the method for measuring the linoleic acid concentration, which uses an analysis method in which the linoleic acid concentration is determined by gas chromatography using a hydrogen flame ion detector after hydrolysis of fats and oils. The method according to claim 14 or 15, comprising at least the following steps:
Formulation: What is prepared here is at least cottonseed oil or sunflower oil, and what is obtained is a liquid preparation. 16. The method according to claim 14 or 15, wherein the content of oil and fat contained in the liquid preparation is
It is 3% by weight or more and 20% by weight or less. 16. The method according to claim 14 or 15, wherein in the blending, what is further blended is a plant processed product of vegetables or fruits. 19. The method of claim 18, wherein the egg-like food product does not contain animal materials. 16. The method according to claim 14 or 15, wherein the egg-like food is a scrambled egg-like food.

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