JP7204038B1 - Liquid egg substitute composition and heated coagulum - Google Patents

Liquid egg substitute composition and heated coagulum Download PDF

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JP7204038B1
JP7204038B1 JP2022154292A JP2022154292A JP7204038B1 JP 7204038 B1 JP7204038 B1 JP 7204038B1 JP 2022154292 A JP2022154292 A JP 2022154292A JP 2022154292 A JP2022154292 A JP 2022154292A JP 7204038 B1 JP7204038 B1 JP 7204038B1
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protein
liquid egg
content
substitute composition
egg substitute
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JP2024048410A (en
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敦士 白石
和宏 磯部
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Kewpie Corp
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QP Corp
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/14Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00Egg products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

【課題】本発明の目的は、タンパク質の供給源として機能しつつ、高い熱凝固性と、加熱後の卵らしい食感及び滑らかな舌触りとを兼ね備えた液卵代替組成物及びその加熱凝固物を提供することにある。【解決手段】植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、総タンパク質含有量が8質量%以上15質量%以下であり、前記液卵代替組成物を8,000×gの遠心力で15分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、6%以上21%以下である、液卵代替組成物。【選択図】なしAn object of the present invention is to provide a liquid egg substitute composition and a heated coagulated product thereof, which functions as a protein supply source and has both high heat coagulability and a texture and smooth texture similar to eggs after heating. to provide. A liquid egg substitute composition containing a vegetable protein and a heat-coagulable gelling agent, wherein the total protein content is 8% by mass or more and 15% by mass or less, and the liquid egg substitute composition contains 8 When the protein contained in the supernatant after centrifugation at a centrifugal force of ,000 x g for 15 minutes is defined as supernatant protein, the ratio of the content of the supernatant protein to the total protein content is 6%. A liquid egg substitute composition that is at least 21% or less. [Selection figure] None

Description

本発明は、液卵の代替物として用いることが可能な液卵代替組成物及びその加熱凝固物に関する。 TECHNICAL FIELD The present invention relates to a liquid egg substitute composition that can be used as a liquid egg substitute and a heat-coagulated product thereof.

液卵を加熱凝固させたスクランブルエッグ等の卵調理品は、卵独特のコク深い風味、及び鮮やかな色彩等から、好んで食されてきた。一方で、近年は、健康への配慮や、植物性食品への嗜好の高まり等から、卵を使用せずに植物性タンパク質を使用した様々な液卵代替組成物が開発されている。 BACKGROUND ART Cooked eggs such as scrambled eggs obtained by heating and coagulating liquid eggs have been eaten favorably because of their rich flavor unique to eggs, bright colors, and the like. On the other hand, in recent years, due to health considerations and increasing preference for plant-based foods, various liquid egg substitute compositions using vegetable proteins without using eggs have been developed.

例えば、特許文献1には、白色系のインゲンマメ種又はケツルアズキ種の豆の抽出タンパク質を6質量%以上17質量%以下含有する液卵代替組成物が記載されている。
また、特許文献2には、アーモンドの抽出タンパク質およびカードランを含有する液卵代替組成物であって、アーモンドの抽出タンパク質の含有量が1質量%以上15質量%以下である液卵代替組成物が記載されている。
For example, Patent Literature 1 describes a liquid egg substitute composition containing 6% by mass or more and 17% by mass or less of protein extracted from white kidney bean or black gram beans.
In addition, Patent Document 2 discloses a liquid egg substitute composition containing almond extract protein and curdlan, wherein the content of almond extract protein is 1% by mass or more and 15% by mass or less. is described.

特許7045507号Patent No. 7045507 特許6963707号Patent No. 6963707

液卵代替組成物は、本物の卵に近い栄養学的な機能を提供するため、タンパク質の供給源として十分な量のタンパク質を含有していることが好ましい。これに加えて、高い熱凝固性、加熱後の卵らしい食感及び滑らかな舌触りを兼ね備えた、従来の技術よりもさらに本物の卵に近い液卵代替組成物が望まれている。 The liquid egg replacer composition preferably contains a sufficient amount of protein as a source of protein to provide a nutritional function similar to that of real eggs. In addition to this, there is a demand for a liquid egg substitute composition that is closer to a real egg than the conventional technology, and has both high heat coagulability, egg-like texture and smooth texture after heating.

以上のような事情に鑑み、本発明の目的は、タンパク質の供給源として機能しつつ、高い熱凝固性と、加熱後の卵らしい食感及び滑らかな舌触りとを兼ね備えた液卵代替組成物及びその加熱凝固物を提供することにある。 In view of the above circumstances, the object of the present invention is to provide a liquid egg substitute composition that functions as a protein supply source and has both high heat coagulability and egg-like texture and smooth texture after heating. The object is to provide the heat-cured product.

本発明者らは、上記目的を達成すべく、植物性タンパク質を含有しつつ、本物の液卵と同等又は近い量のタンパク質を含有する液卵代替組成物について鋭意研究を重ねた。本発明者らは、水溶性タンパク質と不溶性タンパク質のバランスが、熱凝固性、加熱後の食感及び舌触りに大きく影響を及ぼすことを見出した。さらに、本発明者らは、水溶性タンパク質の指標として、所定の条件で遠心分離したときの上清に含まれる上清タンパク質を用い、総タンパク質含有量に対する当該上清タンパク質の含有量の最適な割合を見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventors have extensively researched a liquid egg substitute composition containing vegetable protein and an amount of protein equivalent to or close to that of a real liquid egg. The present inventors have found that the balance between water-soluble and insoluble proteins greatly affects thermocoagulability, texture after heating, and texture on the tongue. Furthermore, the present inventors used the supernatant protein contained in the supernatant after centrifugation under predetermined conditions as an indicator of water-soluble proteins, and determined the optimal ratio of the supernatant protein content to the total protein content. The ratio was discovered, and the present invention was completed.

すなわち、本発明は、
(1)植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、
総タンパク質含有量が8質量%以上15質量%以下であり、
前記液卵代替組成物を8,000×gの遠心力で15分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、
前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、6%以上21%以下である
液卵代替組成物、
(2)前記熱凝固性ゲル化剤の含有量に対する前記上清タンパク質の含有量の割合が、10%以上80%以下である
(1)に記載の液卵代替組成物、
(3)前記上清タンパク質の含有量が、0.1質量%以上2.5質量%以下である
(1)に記載の液卵代替組成物、
(4)(1)から(3)のいずれか一項に記載の液卵代替組成物の加熱凝固物、
である。
That is, the present invention
(1) A liquid egg substitute composition containing a vegetable protein and a heat-coagulable gelling agent,
The total protein content is 8% by mass or more and 15% by mass or less,
When the protein contained in the supernatant when the liquid egg substitute composition is centrifuged at a centrifugal force of 8,000 x g for 15 minutes is defined as the supernatant protein,
Liquid egg substitute composition, wherein the ratio of the content of the supernatant protein to the total protein content is 6% or more and 21% or less,
(2) The liquid egg substitute composition according to (1), wherein the ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is 10% or more and 80% or less,
(3) The liquid egg substitute composition according to (1), wherein the content of the supernatant protein is 0.1% by mass or more and 2.5% by mass or less,
(4) Heated solidified product of the liquid egg substitute composition according to any one of (1) to (3),
is.

以上のように、本発明によれば、タンパク質の供給源として機能しつつ、高い熱凝固性と、加熱後の卵らしい食感及び滑らかな舌触りとを兼ね備えた液卵代替組成物及びその加熱凝固物を提供することができる。 As described above, according to the present invention, a liquid egg substitute composition that functions as a protein supply source and has both high heat coagulability and an egg-like texture and smooth texture after heating and its heat coagulation can provide things.

以下、本発明を詳細に説明する。 The present invention will be described in detail below.

<液卵代替組成物>
本発明は、卵を含有しない又は卵を少量含有し、かつ、植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物に関する。本発明の液卵代替組成物は、総タンパク質含有量が8質量%以上15質量%以下であり、総タンパク質含有量に対する、所定の方法で得られた上清タンパク質の含有量の割合が、6%以上21%以下であることを特徴とする。本発明の液卵代替組成物は、液卵同様に加熱することで、本物のスクランブルエッグや炒り卵等の加熱凝固卵に近い食感及び舌触りを有する加熱凝固物を調製することができる。
「卵を含有しない」とは、鶏、鶉、アヒルの卵など、一般に食用に供される鳥類の卵由来の原料を含有していないことをいい、「卵を少量含有する」とは、上記鳥類の卵由来の原料を、液卵代替組成物中に5%以下、好ましくは3%以下、より好ましくは1%以下含有することをいう。
<Liquid egg substitute composition>
TECHNICAL FIELD The present invention relates to a liquid egg substitute composition containing no egg or a small amount of egg and containing a vegetable protein and a heat-coagulable gelling agent. The liquid egg substitute composition of the present invention has a total protein content of 8% by mass or more and 15% by mass or less, and the ratio of the content of the supernatant protein obtained by a predetermined method to the total protein content is 6. % or more and 21% or less. By heating the liquid egg substitute composition of the present invention in the same manner as a liquid egg, it is possible to prepare a heated coagulated product having a texture and texture similar to that of a heated coagulated egg such as a real scrambled egg or a fried egg.
"Does not contain eggs" means that it does not contain raw materials derived from eggs of birds that are generally used for human consumption, such as chicken, quail, and duck eggs. It means that the raw material derived from avian eggs is contained in the liquid egg substitute composition in an amount of 5% or less, preferably 3% or less, more preferably 1% or less.

<液卵>
本発明において、液卵とは、一般に食用に供される鳥類の卵を割卵して得られた液卵白と液卵黄を均一に混合した未加熱の液卵をいう。
液卵は、加熱凝固性を有するため、加熱凝固卵として喫食されることが多い。そのため、液卵の代替物としては、液卵と同等の加熱凝固性を有し、かつ加熱凝固物の食感が加熱凝固卵に近いことが求められる。また、調理に用いやすいことから、液卵の代替物は液卵と同等の流動性を有することがより好ましい。
<liquid egg>
In the present invention, liquid eggs refer to unheated liquid eggs obtained by uniformly mixing liquid egg white and liquid egg yolk obtained by cracking eggs of birds generally used for food.
Since liquid eggs are heat-coagulable, they are often eaten as heat-coagulated eggs. Therefore, as a substitute for liquid egg, it is required that it has heat coagulability equivalent to that of liquid egg and that the texture of the heat coagulated product is close to that of heat coagulated egg. Further, it is more preferable that the liquid egg substitute has the same fluidity as the liquid egg because it is easy to use for cooking.

<加熱凝固卵>
本発明において、加熱凝固卵とは、液卵の加熱凝固物を意味する。加熱凝固卵としては、例えば、スクランブルエッグ、オムレツ、卵焼き、炒り卵、薄焼き卵、錦糸卵、及びこれらを含む調理品等が挙げられる。
<Heat coagulated egg>
In the present invention, the heat-coagulated egg means heat-coagulated liquid egg. Heat-coagulated eggs include, for example, scrambled eggs, omelets, fried eggs, scrambled eggs, thinly fried eggs, thinly sliced omelets, and cooked products containing these.

<加熱凝固物>
本発明の加熱凝固物とは、本発明の液卵代替組成物の加熱凝固物をいう。当該加熱凝固物は、上記液卵代替組成物をフライパン、湯煎、その他の適当な方法で加熱して、凝固(ゲル化)させたものである。本発明の加熱凝固物は、卵らしい食感及び舌触りを有するため、加熱凝固卵の代替物として用いることができる。
なお、本発明において、「卵らしい食感」とは、卵らしいふんわりとした柔らかい食感をいう。また、本発明において、「卵らしい舌触り」とは、ざらつきを感じない滑らかな舌触りをいう。
<Heat coagulate>
The heated coagulate of the present invention refers to the heated coagulate of the liquid egg substitute composition of the present invention. The heat-cured material is obtained by heating the liquid egg substitute composition by a frying pan, hot water bath, or other appropriate method to solidify (gelate). The heat-coagulated product of the present invention can be used as a substitute for heat-coagulated eggs because it has an egg-like texture and texture.
In the present invention, the term "egg-like texture" refers to a fluffy and soft texture like an egg. In addition, in the present invention, the “egg-like texture” refers to a smooth texture that does not feel rough.

<植物性タンパク質>
本発明の液卵代替組成物は、植物性タンパク質を含有する。植物性タンパク質とは、豆類、種実類(ナッツ)、穀類、いも類、その他の植物性素材に含まれるタンパク質をいう。豆類とは、マメ科植物の種子をいい、例えば、大豆、緑豆、インゲン豆、小豆、ササゲ、ソラ豆、エンドウ豆等が挙げられる。種実類としては、例えば、アブラナの種子である菜種、アーモンド、マカデミアナッツ、クルミ、カシューナッツ等が挙げられる。穀類としては、例えば、小麦、米、トウモロコシ、大麦、オートミール(燕麦)、ライ麦、アワ、ヒエ、キビ、モロコシ、ソバ等が挙げられる。いも類としては、さつまいも、じゃがいも、さといも、こんにゃくいも、ながいも等が挙げられる。その他の植物性素材としては、例えば、上記以外の野菜、果実等が挙げられる。
本発明の液卵代替組成物は、1種類の植物性タンパク質を含有してもよいが、後述する上清タンパク質の最適な割合を実現するために、複数種の植物性タンパク質を含有するとよい。
<Vegetable protein>
The liquid egg substitute composition of the present invention contains vegetable protein. Vegetable protein refers to protein contained in beans, seeds (nuts), cereals, potatoes, and other vegetable materials. Beans refer to seeds of leguminous plants, and include, for example, soybeans, mung beans, kidney beans, red beans, cowpeas, fava beans, peas, and the like. Nuts and seeds include, for example, rapeseed (rapeseed), almonds, macadamia nuts, walnuts, cashew nuts, and the like. Grains include, for example, wheat, rice, corn, barley, oatmeal (oat), rye, foxtail millet, barnyard millet, millet, sorghum, and buckwheat. Potatoes include sweet potato, potato, taro, konjac potato, long potato, and the like. Other vegetable materials include, for example, vegetables and fruits other than those mentioned above.
The liquid egg substitute composition of the present invention may contain one type of vegetable protein, but preferably contains a plurality of types of vegetable protein in order to achieve the optimum ratio of the supernatant protein described later.

<総タンパク質含有量>
本発明において、総タンパク質含有量とは、液卵代替組成物に含まれる全てのタンパク質の含有量をいう。本発明の液卵代替組成物では、総タンパク質含有量が8質量%以上15質量%以下である。これにより、総タンパク質含有量を、鶏の液卵のタンパク質含有量(約12質量%)と同等又は近い範囲に調整することができ、液卵代替組成物をタンパク質の供給源として機能させることができる。
また、本物の卵らしさを演出しつつ十分な量のタンパク質を含有させるため、総タンパク質含有量は、8質量%以上12質量%以下であるとよく、10質量%以上12質量%以下であるとよりよい。
総タンパク質含有量は、窒素定量換算法により測定することができる。具体的には、液卵代替組成物のサンプル中の全窒素量を定量し、その窒素量に一定の窒素・タンパク質換算係数を乗じてタンパク質量を算出することができる。窒素量は、例えば、燃焼法(改良デュマ法)やケルダール法により定量することができる。
なお、本発明の液卵代替組成物は、タンパク質として動物性タンパク質を含有していてもよいが、主に植物性タンパク質を含有するとよい。例えば、総タンパク質含有量に対する植物性タンパク質の含有量の割合は、95%以上であるとよく、100%であるとよりよい。
<Total protein content>
In the present invention, the total protein content refers to the content of all proteins contained in the liquid egg substitute composition. The liquid egg substitute composition of the present invention has a total protein content of 8% by mass or more and 15% by mass or less. As a result, the total protein content can be adjusted to a range equivalent to or close to the protein content of chicken liquid eggs (about 12% by mass), and the liquid egg substitute composition can function as a protein source. can.
In addition, in order to contain a sufficient amount of protein while producing authentic egg-likeness, the total protein content is preferably 8% by mass or more and 12% by mass or less, and is 10% by mass or more and 12% by mass or less. Better.
Total protein content can be measured by the nitrogen quantitative conversion method. Specifically, the total nitrogen content in the sample of the liquid egg substitute composition can be quantified, and the protein content can be calculated by multiplying the nitrogen content by a constant nitrogen/protein conversion factor. The nitrogen content can be quantified by, for example, the combustion method (modified Dumas method) or the Kjeldahl method.
The liquid egg substitute composition of the present invention may contain animal protein as protein, but preferably contains mainly vegetable protein. For example, the ratio of the vegetable protein content to the total protein content is preferably 95% or more, and more preferably 100%.

<上清タンパク質>
本発明において、上清タンパク質とは、液卵代替組成物を8,000×gの遠心力で15分間遠心分離したときの上清に含まれるタンパク質をいう。
ここで、液卵代替組成物に含まれるタンパク質は、水溶性タンパク質と不溶性タンパク質とに分類される。水溶性タンパク質とは、水に溶ける性質を有するタンパク質をいう。これに対し、不溶性タンパク質とは、水に溶けにくい性質を有するタンパク質をいう。
液卵代替組成物を8,000×gの遠心力で15分間遠心分離すると、ほぼ全ての不溶性タンパク質は沈降する。このため、上清に含まれる上清タンパク質は、主に水溶性タンパク質となる。本発明では、この上清タンパク質の量を水溶性タンパク質の量の指標として用いる。
本発明者らは、以下のような知見から、水溶性タンパク質と不溶性タンパク質とのバランスが液卵代替組成物の卵らしさに大きく関与することを見出した。まず、水溶性タンパク質の割合が高いタンパク質源を用いると、十分な加熱凝固性が得られにくい。また、不溶性タンパク質の割合が高いタンパク質源を用いると、加熱凝固物がざらついた舌触りになりやすい。さらに、水溶性タンパク質又は不溶性タンパク質の一方の割合が高いタンパク質源を用いると、加熱凝固物が柔らかくなったりゲル状に硬くなったりして安定した食感が得られにくい。
これらの知見に基づいて、本発明では、総タンパク質含有量に対する、水溶性タンパク質の指標である上清タンパク質の含有量の割合を後述する範囲に調整することで、水溶性タンパク質と不溶性タンパク質のバランスを最適化でき、加熱凝固性と加熱後の卵らしさとを兼ね備えた液卵代替組成物を得ることができる。
<Supernatant protein>
In the present invention, the supernatant protein refers to protein contained in the supernatant when the liquid egg substitute composition is centrifuged at a centrifugal force of 8,000×g for 15 minutes.
Here, proteins contained in the liquid egg substitute composition are classified into water-soluble proteins and insoluble proteins. A water-soluble protein refers to a protein that has the property of being soluble in water. On the other hand, an insoluble protein refers to a protein having properties that are difficult to dissolve in water.
Centrifugation of the liquid egg replacer composition at a centrifugal force of 8,000×g for 15 minutes sediments almost all insoluble proteins. Therefore, the supernatant proteins contained in the supernatant are mainly water-soluble proteins. In the present invention, the amount of this supernatant protein is used as an indicator of the amount of water-soluble protein.
The present inventors found that the balance between water-soluble protein and insoluble protein is greatly involved in the egg-likeness of the liquid egg substitute composition from the following findings. First, when a protein source with a high proportion of water-soluble protein is used, it is difficult to obtain sufficient heat coagulability. Also, when a protein source with a high proportion of insoluble protein is used, the heat-cured product tends to have a rough texture on the tongue. Furthermore, when a protein source with a high ratio of either water-soluble protein or insoluble protein is used, the heat-cured product becomes soft or gel-like and hard, making it difficult to obtain a stable texture.
Based on these findings, in the present invention, the ratio of the content of supernatant protein, which is an indicator of water-soluble protein, to the total protein content is adjusted to the range described below to achieve a balance between water-soluble and insoluble proteins. can be optimized, and a liquid egg substitute composition having both heat coagulability and egg-likeness after heating can be obtained.

<総タンパク質含有量に対する上清タンパク質の含有量の割合>
本発明において、総タンパク質含有量に対する上清タンパク質の含有量の割合は、6%以上21%以下である。当該割合を6%以上とすることで、液卵代替組成物中の不溶性タンパク質の割合を抑制でき、滑らかな舌触りを実現できる。また、当該割合を21%以下とすることで、液卵代替組成物中の水溶性タンパク質の割合を抑制でき、加熱凝固性を高め、そぼろ状やスクランブルエッグ状の加熱凝固物を得ることができる。さらに、当該割合を6%以上21%以下とすることで、水溶性タンパク質と不溶性タンパク質とのバランスを調整でき、ふんわりとした柔らかさと適度な硬さとを備えた卵らしい食感に調整することができる。
さらに、総タンパク質含有量に対する上清タンパク質の含有量の割合は、より確実に滑らかな舌触りを得るため、7%以上であるとよい。また、当該割合は、より好ましい食感を得るため、19%以下であるとよく、さらに、より高い加熱凝固性を得るため、16%以下であるとよりよい。
なお、上清タンパク質の含有量は、総タンパク質含有量と同様に、窒素定量換算法により測定することができる。
<Ratio of supernatant protein content to total protein content>
In the present invention, the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less. By setting the ratio to 6% or more, the ratio of insoluble protein in the liquid egg substitute composition can be suppressed, and a smooth texture can be realized. In addition, by setting the ratio to 21% or less, the ratio of water-soluble proteins in the liquid egg substitute composition can be suppressed, the heat coagulability can be improved, and a minced or scrambled egg-like heat-coagulated product can be obtained. . Furthermore, by setting the ratio to 6% or more and 21% or less, it is possible to adjust the balance between the water-soluble protein and the insoluble protein, and it is possible to adjust the egg-like texture with fluffy softness and moderate hardness. can.
Furthermore, the ratio of the supernatant protein content to the total protein content is preferably 7% or more in order to more reliably obtain a smooth texture. In addition, the ratio is preferably 19% or less in order to obtain a more preferable texture, and more preferably 16% or less in order to obtain higher heat coagulability.
The content of supernatant protein can be measured by the nitrogen quantitative conversion method in the same manner as the total protein content.

<上清タンパク質の含有量>
本発明において、上清タンパク質の含有量は、0.1質量%以上2.5質量%以下であるとよい。上清タンパク質の含有量を0.1質量%以上とすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を6%以上に調整しやすくなる。この結果、卵らしい柔らかい食感と滑らかな舌触りとを有する加熱凝固物を実現することができる。また、上清タンパク質の含有量を2.5質量%以下にすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を21%以下に調整しやすくなる。この結果、加熱によって十分に凝固した、そぼろ状やスクランブルエッグ状の加熱凝固物が得られやすくなる。
さらに、上記作用効果をより効果的に得る観点から、上清タンパク質の含有量は、0.4質量%以上1.7質量%以下であるとよりよい。
<Content of supernatant protein>
In the present invention, the content of the supernatant protein is preferably 0.1% by mass or more and 2.5% by mass or less. By setting the content of the supernatant protein to 0.1% by mass or more, it becomes easier to adjust the ratio of the content of the supernatant protein to the total protein content to 6% or more. As a result, it is possible to realize a heated coagulum having a soft texture and a smooth texture like that of an egg. Moreover, by setting the content of the supernatant protein to 2.5% by mass or less, it becomes easier to adjust the ratio of the content of the supernatant protein to the total protein content to 21% or less. As a result, it becomes easy to obtain a crumb-like or scrambled-egg-like heated coagulate that is sufficiently coagulated by heating.
Furthermore, from the viewpoint of obtaining the above effects more effectively, the content of the supernatant protein is preferably 0.4% by mass or more and 1.7% by mass or less.

<熱凝固性ゲル化剤>
本発明の熱凝固性ゲル化剤とは、加熱によって凝固するゲル化剤をいう。熱凝固性ゲル化剤としては、例えばカードラン、メチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルメチルセルロース等が挙げられる。本発明において、熱凝固性ゲル化剤を用いることで、加熱凝固性を有する液卵と同様の加熱調理が可能となる。
本発明の熱凝固性ゲル化剤は、カードランを含むとよい。カードランは、β-1,3グルコシド結合を主体とした加熱凝固性多糖類の総称であり、例えば、Alcaligenes faecalis var.myxogenes菌類によって生産される多糖類が挙げられる。カードランとしては、市販品を用いることができる。
熱凝固性ゲル化剤の含有量は、特に限定されないが、高い加熱凝固性と卵らしいふんわりとした食感とを得るため、1質量%以上6質量%以下とすることができ、さらに2質量%以上5質量%以下であるとよい。
<Heat-coagulable gelling agent>
The thermally coagulable gelling agent of the present invention refers to a gelling agent that solidifies by heating. Examples of thermosetting gelling agents include curdlan, methylcellulose, hydroxypropylmethylcellulose, hydroxyethylmethylcellulose and the like. In the present invention, by using a heat-coagulable gelling agent, it is possible to perform heat cooking in the same manner as liquid eggs having heat-coagulability.
The thermosetting gelling agent of the present invention preferably contains curdlan. Curdlan is a general term for heat-coagulable polysaccharides mainly composed of β-1,3 glucosidic bonds, such as Alcaligenes faecalis var. polysaccharides produced by the fungi of S. myxogenes . A commercial item can be used as curdlan.
The content of the heat-coagulable gelling agent is not particularly limited, but in order to obtain high heat-coagulability and a fluffy texture like eggs, it can be 1% by mass or more and 6% by mass or less, and furthermore, 2% by mass. % or more and 5 mass % or less.

<熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合>
熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、10%以上80%以下であるとよい。これにより、主に水溶性タンパク質で構成される上清タンパク質が熱凝固性ゲル化剤に適度に作用し、熱凝固性は有しつつも、硬すぎないゲルを形成させることができる。また、このような作用効果をより効果的に得るため、熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、15%以上70%以下であるとよりよく、さらに、20%以上60%以下であるとより一層よい。
<Ratio of content of supernatant protein to content of thermocoagulable gelling agent>
The ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is preferably 10% or more and 80% or less. As a result, the supernatant proteins mainly composed of water-soluble proteins act appropriately on the thermocoagulable gelling agent to form a gel that is thermocoagulable but not too hard. Also, in order to obtain such effects more effectively, the ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is preferably 15% or more and 70% or less. % or more and 60% or less is even better.

<その他の原料>
本発明の液卵代替組成物は、本発明の効果を損なわない範囲で、上記以外の原料を含有することができる。このような原料としては、例えば、調味料類(醤油、食塩、胡椒、アミノ酸等)、糖類(グラニュ糖、上白糖、三温糖、果糖ぶどう糖液糖、澱粉類、デキストリン、フルクトース、トレハロース、グルコース、乳糖、オリゴ糖、糖エタノール等)、食用油脂、静菌剤(グリシン、酢酸ナトリウム等)、pH調整剤(有機酸、有機酸塩等)、保存料、酸化防止剤、香料等が挙げられる。
<Other raw materials>
The liquid egg substitute composition of the present invention can contain raw materials other than the above as long as the effects of the present invention are not impaired. Examples of such raw materials include seasonings (soy sauce, salt, pepper, amino acids, etc.), sugars (granulated sugar, white sugar, brown sugar, fructose-glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose , lactose, oligosaccharides, sugar ethanol, etc.), edible oils and fats, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, fragrances, etc. .

<液卵代替組成物の製造方法>
本発明の液卵代替組成物の製造方法は、例えば、総タンパク質含有量が8質量%以上15質量%以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合が6%以上21%以下となるように、液卵代替組成物を調製する工程を含む。
<Method for producing liquid egg substitute composition>
In the method for producing the liquid egg substitute composition of the present invention, for example, the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the supernatant protein content to the total protein content is 6% or more 21 % or less, including the step of preparing a liquid egg substitute composition.

<調製工程>
本工程では、植物性タンパク質と、熱凝固性ゲル化剤と、水と、その他の原料と、を攪拌して混合し、液卵代替組成物を調製する。
植物性タンパク質は、市販品を用いてもよく、あるいは、常法に従って植物性素材からタンパク質を抽出してもよい。
液卵代替組成物中の総タンパク質含有量は、8質量%以上15質量%以下となるように調製される。また、総タンパク質含有量に対する、液卵代替組成物中の上清タンパク質の含有量の割合は、6%以上21%以下となるように調製される。当該割合の調製方法としては、例えば、水溶性タンパク質の多い原料と、不溶性タンパク質の多い原料と、を混合して、上記割合に調製する方法が挙げられる。
なお、調製工程後、必要に応じて、加熱殺菌工程を行うこともできる。
以上により、本発明の液卵代替組成物が製造される。
<Preparation process>
In this step, a vegetable protein, a heat-coagulable gelling agent, water, and other raw materials are stirred and mixed to prepare a liquid egg substitute composition.
A commercially available vegetable protein may be used, or the protein may be extracted from a vegetable material according to a conventional method.
The total protein content in the liquid egg substitute composition is adjusted to 8% by mass or more and 15% by mass or less. Also, the ratio of the content of the supernatant protein in the liquid egg substitute composition to the total protein content is adjusted to 6% or more and 21% or less. Examples of the method for preparing the ratio include a method of mixing a raw material with a large amount of water-soluble protein and a raw material with a large amount of insoluble protein and preparing the above ratio.
In addition, a heat sterilization process can also be performed after a preparation process as needed.
As described above, the liquid egg substitute composition of the present invention is produced.

以下、本発明について、実施例及び比較例に基づき具体的に説明する。なお、本発明はこれらに限定されない。 Hereinafter, the present invention will be specifically described based on examples and comparative examples. In addition, this invention is not limited to these.

<試験例1:タンパク質についての検討>
[液卵代替組成物の調製]
表1及び表2に記載の配合で、液卵代替組成物を調製した。具体的には、熱凝固性ゲル化剤をあらかじめ水に混合し、ヒスコトロンで5分撹拌して分散させた。その後植物性タンパク質と調味料を加え、ヒストコロンで1分間攪拌し、液卵代替組成物を調製した。熱凝固性ゲル化剤としては、カードランを用いた。
表1に示す実施例1~4、11~13及び比較例1~4では、市販の大豆タンパク質抽出物及び市販のコメタンパク質抽出物を用いた。表2に示す実施例5~8及び比較例5~6では、市販のコメタンパク質抽出物及び市販の菜種タンパク質抽出物を用いた。表2に示す実施例9及び10は、市販の大豆タンパク質抽出物及び市販のエンドウ豆タンパク質抽出物を用いた。表2に示す比較例7では、市販のアーモンドタンパク質抽出物を用いた。
大豆タンパク質抽出物(「プロリーナHD101R」、不二製油株式会社製)は、大豆タンパク質を83%含んでいた。コメタンパク質抽出物(「Prodiem Rice 5020」、KERRY GROUP P.L.C.製)は、コメタンパク質を87%含んでいた。菜種タンパク質抽出物(「Puratein HS」、Merit Functional Foods製)は、菜種タンパク質を93%含んでいた。アーモンドタンパク質抽出物(「Almond Protein Powder」、Blue Diamond Growers製)は、アーモンドタンパク質を44%含んでいた。エンドウ豆タンパク質抽出物(「エンドウたん白 PP-CS」、オルガノフードテック株式会社製)は、エンドウ豆タンパク質を75%含んでいた。
<Test Example 1: Examination of protein>
[Preparation of liquid egg substitute composition]
A liquid egg substitute composition was prepared with the formulations shown in Tables 1 and 2. Specifically, a heat-coagulable gelling agent was previously mixed with water and dispersed by stirring with a Hiscotron for 5 minutes. After that, the vegetable protein and the seasoning were added, and the mixture was stirred with Histocolon for 1 minute to prepare a liquid egg substitute composition. Curdlan was used as the thermosetting gelling agent.
In Examples 1-4, 11-13 and Comparative Examples 1-4 shown in Table 1, a commercially available soybean protein extract and a commercially available rice protein extract were used. In Examples 5-8 and Comparative Examples 5-6 shown in Table 2, a commercially available rice protein extract and a commercially available rapeseed protein extract were used. Examples 9 and 10 shown in Table 2 used a commercial soy protein extract and a commercial pea protein extract. Comparative Example 7 shown in Table 2 used a commercially available almond protein extract.
The soybean protein extract (“Prolina HD101R”, manufactured by Fuji Oil Co., Ltd.) contained 83% soybean protein. The rice protein extract (“Prodiem Rice 5020”, KERRY GROUP PLC) contained 87% rice protein. The rapeseed protein extract (“Puratein HS”, Merit Functional Foods) contained 93% rapeseed protein. The almond protein extract (“Almond Protein Powder” from Blue Diamond Growers) contained 44% almond protein. The pea protein extract (“pea protein PP-CS”, manufactured by Organo Food Tech Co., Ltd.) contained 75% pea protein.

Figure 0007204038000001
Figure 0007204038000001

Figure 0007204038000002
Figure 0007204038000002

以下の表3及び4に示すように、各液卵代替組成物の総タンパク質含有量は、8%、10%又は12%に調製された。
実施例1~10では、各タンパク質抽出物の配合量を調整することで、総タンパク質含有量に対する上清タンパク質の含有量の割合を6%以上21%以下に調整した。一方、比較例1~7では、各タンパク質抽出物の配合量を調整することで、当該割合を6%未満又は21%より大きくなるように調整した。
上清タンパク質の含有量は、以下のように測定した。まず、液卵代替組成物の一部を50mLのチューブに添加し、遠心分離機(製品名「小型高速冷却遠心機M201-IVD」、株式会社佐久間製作所製)を用いて8,000×gの遠心力で15分間遠心した。その後、遠心分離後の上清に含まれる窒素量を燃焼法(改良デュマ法)によって定量した。定量された窒素量に対し、窒素・タンパク質換算係数である6.25を乗じて、上清タンパク質の含有量を測定した。
The total protein content of each liquid egg replacer composition was formulated to 8%, 10% or 12%, as shown in Tables 3 and 4 below.
In Examples 1 to 10, the ratio of the supernatant protein content to the total protein content was adjusted to 6% or more and 21% or less by adjusting the blending amount of each protein extract. On the other hand, in Comparative Examples 1 to 7, the ratio was adjusted to be less than 6% or greater than 21% by adjusting the blending amount of each protein extract.
The supernatant protein content was measured as follows. First, a part of the liquid egg substitute composition is added to a 50 mL tube, and centrifuged (product name “Small high-speed cooling centrifuge M201-IVD”, manufactured by Sakuma Seisakusho Co., Ltd.) to 8,000 x g. Centrifuged for 15 minutes at centrifugal force. Thereafter, the amount of nitrogen contained in the supernatant after centrifugation was quantified by the combustion method (improved Dumas method). The determined amount of nitrogen was multiplied by a nitrogen/protein conversion factor of 6.25 to measure the protein content of the supernatant.

Figure 0007204038000003
Figure 0007204038000003

Figure 0007204038000004
Figure 0007204038000004

[加熱凝固物の調製]
続いて、調製した80gの液卵代替組成物を約170℃に加熱したフライパンで約1分間加熱し、攪拌しながらそぼろ状の加熱凝固物を調製した。なお、実施例1~10及び比較例1~6の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、アーモンドタンパク質を含む比較例7の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。
焼成後の加熱凝固物について、加熱凝固性、食感(柔らかさと硬さ)及び舌触りを以下の基準で評価した。結果を、表3及び4に示す。
[Preparation of heated coagulum]
Subsequently, 80 g of the prepared liquid egg substitute composition was heated in a frying pan heated to about 170° C. for about 1 minute to prepare a minced heated coagulum while stirring. In addition, the liquid egg substitute compositions of Examples 1 to 10 and Comparative Examples 1 to 6 spread sufficiently when poured into a frying pan like a liquid egg. On the other hand, the liquid egg substitute composition of Comparative Example 7 containing almond protein had a slightly high viscosity and was somewhat difficult to spread when poured into a frying pan.
The heat-coagulated product after baking was evaluated for heat-coagulability, texture (softness and hardness), and texture according to the following criteria. Results are shown in Tables 3 and 4.

[加熱凝固性の評価基準]
A:液卵と同様のそぼろ状に焼成できた
B:若干結着しやすいが、粒の大きいそぼろ状に焼成できた
C:表面が凝固せず、塊状となりそぼろ状に焼成できなかった
[Evaluation criteria for heat coagulability]
A: Can be baked in the same minced shape as liquid eggs B: Slightly easy to bind, but can be baked in a minced shape with large grains C: The surface did not solidify and became a lump and could not be fired in a minced shape

[食感(柔らかさと硬さ)の評価基準]
A:加熱凝固卵と同様のふんわりした好ましい食感であった
B1:やや硬いが卵らしい食感であった
C1:硬すぎて卵とは異なる食感であった
B2:やや柔らかいが卵らしい食感であった
C2:柔らかすぎて卵とは異なる食感であった
[Evaluation criteria for texture (softness and hardness)]
A: It had a fluffy and preferable texture similar to that of a heat-coagulated egg B1: It was slightly hard but had an egg-like texture C1: It was too hard and had a texture different from that of an egg B2: It was slightly soft but had an egg-like texture C2: It was too soft and had a texture different from eggs

[舌触りの評価基準]
A:ざらつきを感じる
C:ざらつきを感じない
[Evaluation criteria for texture]
A: Feels rough C: Does not feel rough

[加熱凝固性の評価結果]
表3及び4に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が21%以下である実施例1~10、比較例1,2,4,6,7では、そぼろ状の加熱凝固物が得られ、加熱凝固性がA評価又はB評価となった。このうち、上記割合が16%以下である実施例2,4,5,7,8,9,10、比較例1,2,4,6,7では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がA評価となった。
一方で、上記割合が21%よりも大きい比較例3,5では、表面が凝固せず、加熱凝固性がC評価となった。
[Evaluation result of heat coagulability]
As shown in Tables 3 and 4, in Examples 1 to 10 and Comparative Examples 1, 2, 4, 6, and 7, in which the ratio of the supernatant protein content to the total protein content is 21% or less, rag-like A heat-coagulated product was obtained, and the heat-coagulability was evaluated as A or B. Among them, in Examples 2, 4, 5, 7, 8, 9, and 10, and Comparative Examples 1, 2, 4, 6, and 7, in which the above ratio is 16% or less, the heated coagulum that is closer to a minced egg was obtained, and the heat coagulability was evaluated as A.
On the other hand, in Comparative Examples 3 and 5, in which the above ratio was greater than 21%, the surface was not coagulated, and the heat coagulability was evaluated as C.

[食感(柔らかさと硬さ)の評価結果]
表3及び4に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が5%以上19%以下である実施例1~5,7~10、比較例6の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、A評価であった。
当該割合が4%であり、コメタンパク質を多く含む比較例1の加熱凝固物は、やや硬いが卵らしい食感であり、B1評価であった。
タンパク質としてコメタンパク質のみを含み、当該割合がそれぞれ0.3%、0.4%である比較例2,4の加熱凝固物は、硬すぎて卵らしくない食感であり、C1評価であった。
大豆タンパク質を多く含み、当該割合がそれぞれ21%、24%である実施例6、比較例5の加熱凝固物は、やや柔らかいが卵らしい食感であり、B2評価であった。
タンパク質として大豆タンパク質のみを含み、当該割合が27%である比較例3の加熱凝固物は、柔らかすぎて卵らしくない食感であり、C2評価であった。
タンパク質としてアーモンドタンパク質のみを含み、当該割合が5%である比較例7の加熱凝固物は、凝固はしているものの柔らかすぎる食感であり、C2評価であった。
[Evaluation results of texture (softness and hardness)]
As shown in Tables 3 and 4, the ratio of the supernatant protein content to the total protein content is 5% or more and 19% or less. It was neither too soft nor too hard, and had an egg-like texture, and was rated A.
The ratio was 4%, and the heated coagulated product of Comparative Example 1 containing a large amount of rice protein was slightly hard but had an egg-like texture, and was rated B1.
The heated coagulated products of Comparative Examples 2 and 4, which contained only rice protein as a protein and the ratios were 0.3% and 0.4%, respectively, had a texture that was too hard and did not resemble eggs, and was evaluated as C1. .
The heated coagulated products of Example 6 and Comparative Example 5, which contain a large amount of soybean protein and the proportions thereof are 21% and 24%, respectively, are slightly soft but have an egg-like texture, and were rated B2.
The heat-cured product of Comparative Example 3, which contained only soybean protein as a protein and had a ratio of 27%, was too soft and had a texture not like eggs, and was rated C2.
The heated coagulate of Comparative Example 7, which contained only almond protein as a protein and the ratio was 5%, had a texture that was too soft although it was coagulated, and was evaluated as C2.

[舌触りの評価結果]
表3及び4に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が6%以上である実施例1~10、比較例3,5の加熱凝固物は、ざらつきを感じず良好な舌触りであり、A評価であった。一方、当該割合が5%以下である比較例1,2,4,6,7の加熱凝固物は、ざらつきを感じ、C評価であった。
[Evaluation result of texture]
As shown in Tables 3 and 4, the heated coagulates of Examples 1 to 10 and Comparative Examples 3 and 5, in which the ratio of the supernatant protein content to the total protein content is 6% or more, are good without feeling rough. It had a smooth texture and was rated A. On the other hand, the heated solidified products of Comparative Examples 1, 2, 4, 6, and 7, in which the ratio was 5% or less, felt rough and were evaluated as C.

<試験例2:熱凝固性ゲル化剤についての検討>
[液卵代替組成物及び加熱凝固物の調製]
表5に示すように、熱凝固性ゲル化剤の含有量及び/又は種類を変更したこと以外は、実施例4と同様に実施例11~13の液卵代替組成物を製した。実施例11,12では、熱凝固性ゲル化剤としてカードランを用いた。実施例13では、熱凝固性ゲル化剤として、カードランとメトローズ(登録商標、信越化学工業株式会社製)を用いた。そして、実施例4と同様に、調製された液卵代替組成物を用いて、そぼろ状の加熱凝固物を調製した。なお、実施例11,13の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、6.0質量%のカードランを含む実施例12の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。
<Test Example 2: Study on thermocoagulable gelling agent>
[Preparation of liquid egg substitute composition and heated coagulum]
As shown in Table 5, liquid egg substitute compositions of Examples 11 to 13 were produced in the same manner as in Example 4, except that the content and/or type of the heat-coagulable gelling agent was changed. In Examples 11 and 12, curdlan was used as the thermally coagulable gelling agent. In Example 13, Curdlan and Metolose (registered trademarks, manufactured by Shin-Etsu Chemical Co., Ltd.) were used as heat-coagulable gelling agents. Then, in the same manner as in Example 4, the prepared liquid egg substitute composition was used to prepare a minced heated coagulum. The liquid egg substitute compositions of Examples 11 and 13 spread sufficiently when poured into a frying pan, like the liquid egg. On the other hand, the liquid egg substitute composition of Example 12 containing 6.0% by mass of curdlan had a slightly high viscosity and was somewhat difficult to spread when poured into a frying pan.

Figure 0007204038000005
Figure 0007204038000005

[加熱凝固物の評価]
試験例1と同一の評価基準を用いて、実施例11~13の加熱凝固物の加熱凝固性、食感(柔らかさと硬さ)、及び舌触りを評価した。この結果を、表6に示す。
実施例11~13では、加熱凝固性がいずれもA評価又はB評価であった。そのうち、6.0質量%のカードランを含む実施例12では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がA評価となった。
食感(柔らかさと硬さ)について、6.0質量%のカードランを含む実施例12の加熱凝固物、及び2,0質量%のカードランと1.0質量%のメトローズを含む実施例13の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、A評価であった。1.0質量%のカードランを含む実施例11の加熱凝固物は、やや柔らかいが卵らしい食感を有し、B2評価であった。
舌触りについては、実施例11~13の加熱凝固物のいずれもざらつきを感じず良好な舌触りであり、A評価であった。
[Evaluation of heated coagulum]
Using the same evaluation criteria as in Test Example 1, the heat coagulability, texture (softness and hardness), and texture of the heat coagulated products of Examples 11 to 13 were evaluated. The results are shown in Table 6.
In Examples 11 to 13, the thermal solidification property was rated A or B. Among them, in Example 12 containing 6.0% by mass of curdlan, a heat-cured product more similar to a minced egg was obtained, and the heat-coagulability was evaluated as A.
Regarding the texture (softness and hardness), the heat coagulated product of Example 12 containing 6.0% by weight of curdlan and Example 13 containing 2.0% by weight of curdlan and 1.0% by weight of metolose The heat-cured product of No. had an egg-like texture that was neither too soft nor too hard, and was rated A. The heated coagulum of Example 11 containing 1.0% by mass of curdlan had a slightly soft but egg-like texture and was rated B2.
Regarding the texture on the tongue, all of the heat-cured products of Examples 11 to 13 had a good texture without feeling rough, and were rated A.

Figure 0007204038000006
Figure 0007204038000006

<総括>
以上より、総タンパク質含有量を8質量%以上15質量%以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合を6%以上21%以下とすることで、高い加熱凝固性、加熱後の卵らしい食感及び滑らかな舌触りのいずれも兼ね備えた、本物の卵に近い液卵代替組成物を製することができた。
<Summary>
From the above, the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the content of the supernatant protein to the total protein content is 6% or more and 21% or less. It was possible to produce a liquid egg substitute composition close to a real egg, which has both a texture similar to that of an egg after heating and a smooth texture on the tongue.

Claims (4)

植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、
総タンパク質含有量が8質量%以上15質量%以下であり、
前記液卵代替組成物を8,000×gの遠心力で15分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、
前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、6%以上21%以下である
液卵代替組成物。
A liquid egg substitute composition containing a vegetable protein and a heat-coagulable gelling agent,
The total protein content is 8% by mass or more and 15% by mass or less,
When the protein contained in the supernatant when the liquid egg substitute composition is centrifuged at a centrifugal force of 8,000 x g for 15 minutes is defined as the supernatant protein,
A liquid egg substitute composition, wherein the ratio of the content of the supernatant protein to the total protein content is 6% or more and 21% or less.
前記熱凝固性ゲル化剤の含有量に対する前記上清タンパク質の含有量の割合が、10%以上80%以下である
請求項1に記載の液卵代替組成物。
The liquid egg substitute composition according to claim 1, wherein the ratio of the content of the supernatant protein to the content of the thermocoagulable gelling agent is 10% or more and 80% or less.
前記上清タンパク質の含有量が、0.1質量%以上2.5質量%以下である
請求項1に記載の液卵代替組成物。
The liquid egg substitute composition according to claim 1, wherein the content of the supernatant protein is 0.1% by mass or more and 2.5% by mass or less.
請求項1から3のいずれか一項に記載の液卵代替組成物の加熱凝固物。 A heated coagulum of the liquid egg substitute composition according to any one of claims 1 to 3.
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