JP7318152B1 - Coagulated Egg-Like Food, Processed Food, Method for Producing Coagulated Egg-Like Food, and Method for Producing Processed Food - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a novel coagulated egg-like food having good taste and texture like coagulated egg food. The coagulated egg-like food of the present invention is characterized by containing methylcellulose, component (A), water, edible oil and fat, and protein material. Component (A) is a powdery or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) 3% by mass or more and 45% by mass or less of low-molecular-weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 5 × 10 or less (3) The degree of cold water swelling at 25 ° C. is 5 or more and 20 or less (4) The content of the fraction under the sieve with an opening of 3.35 mm and the sieve with an opening of 0.038 mm 60% by mass or more and 100% by mass or less

Description

TECHNICAL FIELD The present invention relates to a coagulated egg-like food, a processed food, a method for producing a coagulated egg-like food, and a method for producing a processed food.

Egg foods such as scrambled eggs, omelets, fried eggs, and boiled eggs are widely popular with many people. However, there are many people who cannot consume eggs because eggs are allergens. Also, in recent years, due to the growing interest in health and environmental issues, vegan diets that do not consume animal products have begun to spread, and the need for egg substitutes manufactured only from vegetable raw materials is increasing. Against this background, various studies have been conducted on egg substitutes.

For example, Patent Document 1 discloses that a liquid dough containing at least a heat-coagulable vegetable protein material and soybean cream as raw materials and containing an egg content of 50% by weight or less in all raw materials is baked and heat-coagulated. A method for producing an egg-like baked coagulated food product is described.
Patent Document 2 describes a method for producing a scrambled egg-like food, characterized by mixing starchy vegetables or starch cells with a protein paste and heating the mixture.
Patent Document 3 describes that a coagulated egg white-like composition containing a thermocoagulable protein and starch can be used as a coagulated egg white substitute having a texture similar to that of the egg white portion of a boiled egg.

JP 2017-169488 A Japanese Patent Application Laid-Open No. 2002-119260 JP 2004-147536 A

However, conventionally reported egg substitutes are not satisfactory in terms of taste and texture, and further technical development is required.

Accordingly, an object of the present invention is to provide a novel coagulated egg-like food having good taste and texture like coagulated egg food.

As a result of intensive research, the present inventors have found that a coagulated egg-like food having a good taste and texture like a coagulated egg food can be obtained by using methylcellulose, component (A), water, edible oil and fat, and a protein material. The present invention was completed by finding that

That is, according to the present invention, the following coagulated egg-like food, processed food, method for producing coagulated egg-like food, and method for producing processed food are provided.
[1] A coagulated egg-like food containing methylcellulose, component (A), water, edible oil and fat, and a protein material.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve of the sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less [2] The content of the component (A) is the mass ratio to the methyl cellulose, The coagulated egg-like food according to [1], which is 0.05 or more and 5 or less.
[3] The coagulated egg-like food according to [1] or [2], which further contains starch.
[4] The coagulated egg-like food according to [3], wherein the starch is one or two selected from the group consisting of tapioca starch and pea starch.
[5] The coagulated egg-like food according to any one of [1] to [4], further comprising a polysaccharide thickener,
A coagulated egg-like food, wherein the polysaccharide thickener is one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum, fermented cellulose, xanthan gum, carboxymethylcellulose, agar, mannan and alginic acid.
[6] The coagulated egg-like food according to any one of [1] to [5], wherein the coagulated egg-like food is a coagulated beaten egg-like food.
[7] The coagulated egg-like food according to any one of [1] to [5], wherein the coagulated egg-like food is a coagulated egg white-like food.
[8] A coagulated egg-like food comprising a coagulated egg white-like food portion and a coagulated egg yolk-like food portion,
The coagulated egg white-like food part is the coagulated egg white-like food according to [7],
A congealed egg-like food product, wherein the congealed egg-yolk-like food portion contains a powdered protein material.
[9] The coagulated egg-like food of [7] or [8], wherein the coagulated egg-like food is crushed boiled egg-like food.
[10] A processed food containing the coagulated egg-like food according to any one of [7] to [9],
A processed food, wherein the processed food is one selected from the group consisting of sauces, fillings and salads.
[11] A method for producing a coagulated egg-like food containing methylcellulose, component (A), water, edible oil and fat, and a protein material,
a step of mixing the methylcellulose, the component (A), the water, the edible oil and the protein material to obtain an emulsion;
heating the emulsion;
A method for producing a coagulated egg-like food product, comprising:
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less [12] In the step of obtaining the emulsion, the step of further mixing a polysaccharide thickener. The method for producing a coagulated egg-like food according to [11], comprising
The polysaccharide thickener is one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum, fermented cellulose, xanthan gum, carboxymethylcellulose, agar, mannan and alginic acid. Production method.
[13] A method for producing a coagulated egg-like food product comprising a coagulated egg white-like food portion and a coagulated egg yolk-like food portion,
A step of obtaining the solidified egg white-like food part by the production method according to [11] or [12];
mixing the coagulated egg white-like food portion and the coagulated egg yolk-like food portion;
A method for producing a coagulated egg-like food, wherein the coagulated egg yolk-like food part contains a powdered protein material.
[14] A step of obtaining a coagulated egg-like food by the method for producing a coagulated egg-like food according to any one of [11] to [13];
preparing a material containing the coagulated egg-like food to obtain a processed food;
A method for producing processed food, comprising:

According to the present invention, it is possible to provide a novel coagulated egg-like food having good taste and texture like coagulated egg food.

Embodiments of the present invention will be described below. In addition, unless otherwise specified, the numerical range "-" represents from the above to the following, and includes both numerical values at both ends. When the upper and lower limits of a numerical range are given, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also disclosed. Moreover, in this embodiment, each component can be contained individually or in combination of 2 or more types.

In this embodiment, the coagulated egg-like food contains methylcellulose, component (A), water, edible oil and protein material.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less

(methyl cellulose)
Methyl cellulose is obtained by substituting some of the hydrogen atoms of the hydroxyl groups of cellulose with methoxy groups. The degree of substitution of hydrogen atoms of hydroxyl groups of methyl cellulose (ratio of hydrogen atoms of hydroxyl groups of cellulose substituted with methoxy groups) is not particularly limited, and any one may be selected.

The content of methylcellulose in the coagulated egg-like food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, and still more preferably 1.0% by mass or more relative to the entire coagulated egg-like food. , still more preferably 1.2% by mass or more, and even more preferably 1.3% by mass or more.
In addition, the content of methylcellulose in the coagulated egg-like food is preferably 10% by mass or less, more preferably 7% by mass or less, still more preferably 5% by mass or less, and even more preferably, relative to the entire coagulated egg-like food. is 4% by mass or less, more preferably 3% by mass or less.

(Component (A))
Component (A) is a powdery or granular material that satisfies conditions (1) to (4).
Regarding condition (1), component (A) contains starch in an amount of 75% by mass or more, preferably 80% by mass or more, more preferably 85% by mass, based on the total amount of component (A), from the viewpoint of stabilizing the emulsion. Contains more than mass %.
In addition, there is no upper limit to the content of starch in component (A). It may be 99% by mass or less.

In the component (A), the starch is, for example, food grade starch, and can be of various origins. For example, starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch, and bean starch; can be selected as appropriate. Starch is preferably one or more selected from tapioca starch, corn starch, rice starch and bean starch, more preferably one or two selected from tapioca starch, corn starch and bean starch. That's it.
The starch-derived raw material is preferably one or more selected from the group consisting of cassava, corn, rice and beans.

Regarding the condition (2), the component (A) specifically contains low-molecular-weight starch and other starch. First, low-molecular-weight starch will be described.
The amylose content in the raw starch of the low-molecular-weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 40% by mass or more, and even more preferably 45% by mass. Above, more preferably 55% by mass or more, still more preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low-molecular-weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, more preferably 80% by mass or less.

Starch with an amylose content of 5% by mass or more, which is a raw material for low-molecular-weight starch, includes high-amylose corn starch, corn starch such as cornstarch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, and bean starch. And, one or more selected from the group consisting of modified starch obtained by chemically, physically or enzymatically processing these raw materials can be used. The starch having an amylose content of 5% by mass or more is one or more selected from high amylose corn starch, corn starch, tapioca starch, and bean starch, and more preferably high amylose corn starch. As high amylose corn starch, for example, one having an amylose content of 40% by mass or more is available. The starch having an amylose content of 5% by mass or more is more preferably corn starch having an amylose content of 40% by mass or more.

The content of low-molecular-weight starch in component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more.
The content of low-molecular-weight starch in component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.

The peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more, preferably 8×10 ³ or more.
Also, the peak molecular weight of the low-molecular-weight starch is 5×10 ⁴ or less, preferably 3×10 ⁴ or less, more preferably 1.5×10 ⁴ or less. The method for measuring the peak molecular weight of low-molecular-weight starch is described in the section of Examples.

Here, from the viewpoint of excellent production stability, the low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidized starch and enzyme-treated starch, and more preferably. is acid-treated starch.

Although the acid treatment conditions for obtaining the acid-treated starch are not limited, for example, the treatment can be performed as follows.
First, starch having an amylose content of 5% by mass or more and water, which are raw materials, are charged into a reactor, and then an acid is further charged. Alternatively, an acid water obtained by previously dissolving an inorganic acid in water and starch as a raw material are charged into a reactor. From the viewpoint of performing the acid treatment more stably, it is desirable that the entire amount of starch during the reaction be in a state of being homogeneously dispersed in the water phase or in a state of being slurried. For this purpose, the concentration of the starch slurry for the acid treatment is adjusted to, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity increases and it may become difficult to uniformly stir the slurry.

Examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of their type and purity.

Regarding the acid treatment reaction conditions, for example, the inorganic acid concentration during acid treatment is preferably 0.05 normality (N) or more and 4 N or less, more preferably 0.1 N or more and 4 N or less, from the viewpoint of stably obtaining acid-treated starch. It is preferably 0.2N or more and 3N or less. From the same viewpoint, the reaction temperature is preferably 30° C. or higher and 70° C. or lower, more preferably 35° C. or higher and 70° C. or lower, and even more preferably 35° C. or higher and 65° C. or lower. Furthermore, from the same viewpoint, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

Component (A) contains starch other than the low-molecular-weight starch. As the starch other than the low-molecular-weight starch in component (A), it is possible to select and use, for example, the above-mentioned starches. Preferably, the starch other than the low-molecular-weight starch in component (A) is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, bean starch, and modified starches thereof. more preferably cornstarch, more preferably cornstarch.

Regarding the condition (3), the cold water swelling degree of the component (A) at 25°C is 5 or more, preferably 6 or more, more preferably 6.5 or more.
The cold water swelling degree of component (A) at 25° C. is 20 or less, preferably 17 or less, more preferably 13 or less, still more preferably 12 or less.
Here, the method for measuring the cold water swelling degree of component (A) is described in the section of Examples.

Regarding condition (4), the content of the fraction under the sieve with a 3.35 mm mesh opening in component (A) and the sieve with a 0.038 mm mesh mesh is 60 with respect to the entire component (A). % by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, and even more preferably 95% by mass or more.
In addition, the content of the fraction under the sieve with an opening of 3.35 mm and the fraction on the sieve with an opening of 0.038 mm in the component (A) is 100% by mass or less with respect to the entire component (A). be.

The content of the fraction under a sieve with a mesh size of 0.5 mm and above a sieve with a mesh size of 0.075 mm in component (A) is preferably 20% by mass or more, more preferably 30% by mass. above, more preferably 40% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more, particularly preferably 70% by mass or more, and for example 100% by mass or less, preferably It is 90% by mass or less.

The content of the fraction under a sieve with a mesh size of 0.25 mm and above a sieve with a mesh size of 0.038 mm in component (A) is preferably 10% by mass or more, more preferably 20% by mass. More preferably 30% by mass or more, still more preferably 40% by mass or more, still more preferably 50% by mass or more, particularly preferably 70% by mass or more, and for example 100% by mass or less.

The content of component (A) in the coagulated egg-like food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, still more preferably 1.0% by mass, relative to the entire coagulated egg-like food. % by mass or more, more preferably 1.2% by mass or more, and even more preferably 1.3% by mass or more.
In addition, the content of component (A) in the coagulated egg-like food is preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, relative to the entire coagulated egg-like food. Even more preferably, it is 7% by mass or less, and even more preferably 5% by mass or less.

The content of component (A) in the coagulated egg-like food is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, and even more preferably 0 in mass ratio to methylcellulose. 0.5 or greater, and even more preferably 0.7 or greater.
In addition, the content of component (A) in the coagulated egg-like food is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and even more preferably 1.5 or less in mass ratio to methylcellulose. Yes, and more preferably 1.3 or less.

(Edible oils and fats)
Specific examples of edible oils and fats include rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, and the like. Vegetable oils and fats; Animal oils and fats such as beef tallow, lard, milk fat, chicken oil and fish oil; Synthetic oils and fats such as medium chain fatty acid triglycerides. Processed fats and oils obtained by subjecting these to fractionation, hydrogenation, transesterification, or the like are also included.

The edible fat is preferably one or more selected from the group consisting of rapeseed oil, soybean oil, olive oil, and processed fat obtained by subjecting these to fractionation, hydrogenation, transesterification, or the like.

Moreover, these edible fats and oils may be processed with a flavor imparting agent such as vegetables, or may be flavored with flavoring agents such as flavors, seasonings, natural materials, or the like. In addition, ingredients that are usually blended in edible oils and fats may be contained within a range that does not impair the effects of the invention. For example, antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, and licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; ; an emulsifier and the like.

The content of edible oil in the coagulated egg-like food is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 8% by mass or more, and even more preferably, relative to the entire coagulated egg-like food. 10% by mass or more, more preferably 12% by mass or more.
In addition, the content of edible oil in the coagulated egg-like food is preferably 50% by mass or less, more preferably 40% by mass or less, still more preferably 30% by mass or less, and still more Preferably, it is 25% by mass or less.

The content of the edible fat in the coagulated egg-like food is preferably 3 or more, more preferably 4 or more, still more preferably 5 or more, still more preferably 6 or more, and even more preferably 7 or more in mass ratio to methylcellulose. is.
In addition, the content of edible oil and fat in the coagulated egg-like food is preferably 30 or less, more preferably 25 or less, still more preferably 20 or less, still more preferably 15 or less, and even more preferably 15 or less in terms of mass ratio to methylcellulose. 12 or less.

(protein material)
A protein material is a material containing protein.
The protein is preferably a plant protein. Plant proteins include wheat proteins such as gluten; soybean proteins such as soymilk, soybean flour and isolated soybean protein; corn proteins; seed proteins such as pea protein, chickpea protein, mung bean protein and broad bean protein; Grain-derived proteins and the like are included.
More preferably, the protein is one or more selected from the group consisting of soy protein, pea protein, chickpea protein, mung bean protein, broad bean protein, and wheat protein, and more preferably soy protein.

The protein material is preferably one or more selected from the group consisting of soymilk, soybean flour, isolated soybean protein, pea protein, chickpea protein, mung bean protein, faba methan protein, wheat gluten, wheat bran and whole grain brown rice. More preferably, one or more selected from the group consisting of soy milk, soy flour, isolated soy protein, pea protein, chickpea protein, mung bean protein, and faba metha protein, more preferably isolated soy protein. .

The content of the protein material in the coagulated egg-like food is preferably 0.05% by mass or more, more preferably 0.1% by mass, based on the entire coagulated egg-like food, in terms of the protein content contained in the protein material. % or more, more preferably 0.15 mass % or more, even more preferably 0.2 mass % or more, and still more preferably 0.25 mass % or more.
In addition, the content of the protein material in the coagulated egg-like food is preferably 10% by mass or less, more preferably 5% by mass or less relative to the entire coagulated egg-like food, in terms of the protein content contained in the protein material. , more preferably 3% by mass or less, still more preferably 2% by mass or less, and even more preferably 1% by mass or less.

The content of the protein material in the coagulated egg-like food, in terms of protein content contained in the protein material, is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0 in mass ratio to methyl cellulose. .2 or greater, and even more preferably 0.25 or greater.
In addition, the content of the protein material in the coagulated egg-like food is preferably 7 or less, more preferably 5 or less, and still more preferably 3 or less in mass ratio to methyl cellulose in terms of the protein content contained in the protein material. Even more preferably 2 or less, and even more preferably 1 or less.

(water)
The water contained in the coagulated egg-like food includes not only ordinary water but also water contained in ingredients such as milk, soy milk, fruit juice, and vegetable juice. Also, an aqueous solution in which flavors such as powder are dissolved can be used. That is, the total content of water in the coagulated egg-like food means that of the water contained in the water blended in the process of obtaining the coagulated egg-like food and other ingredients other than methyl cellulose and component (A), This is the total amount of water contained.

The total content of water in the coagulated egg-like food is preferably 40% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, still more preferably 60% by mass or more, relative to the entire coagulated egg-like food It is 65% by mass or more.
In addition, the total water content in the coagulated egg-like food is preferably 98% by mass or less, more preferably 95% by mass or less, still more preferably 90% by mass or less, and still more Preferably, it is 87% by mass or less.

The total content of water in the coagulated egg-like food is preferably 5 or more, more preferably 10 or more, still more preferably 15 or more, still more preferably 20 or more, and even more preferably 25 or more, in mass ratio to methylcellulose. be.
In addition, the total content of water in the coagulated egg-like food is preferably 98 or less, more preferably 95 or less, still more preferably 90 or less, and even more preferably 70 or less in mass ratio to methylcellulose.

The total content of water in the coagulated egg-like food is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, still more preferably 2.5 or more, and more preferably 2.5 or more in mass ratio to the edible oil and fat. More preferably, it is 3 or more.
In addition, the total content of water in the coagulated egg-like food is preferably 30 or less, more preferably 25 or less, still more preferably 20 or less, even more preferably 15 or less, and even more preferably 15 or less in mass ratio to edible oil. is 10 or less.

(starch)
In this embodiment, the coagulated egg-like food preferably further contains starch. The starch can be appropriately selected from, for example, tapioca starch, bean starch such as pea starch, corn starch, potato starch, wheat starch, rice starch, and the like. The starch includes not only unprocessed starch but also modified starch obtained by chemically, physically or enzymatically processing unprocessed starch. The starch does not include the starch contained in the component (A).
Examples of the chemical treatment include acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, cross-linking treatment, and the like; physical treatment includes, for example, oil processing. , heat treatment, gelatinization treatment, moist heat treatment, ball mill treatment, pulverization treatment, and the like. One type of treatment may be applied alone, or two or more types of treatment may be applied in combination.

The starch is preferably one or two or more selected from the group consisting of tapioca starch and bean starch, more preferably one or two selected from the group consisting of tapioca starch and pea starch, Tapioca starch is more preferred.
Moreover, the tapioca starch is preferably one or more selected from the group consisting of crosslinked tapioca starch, acetylated tapioca starch and fat-processed tapioca starch, and more preferably phosphate crosslinked tapioca starch.
The pea starch is preferably one or two selected from the group consisting of unprocessed pea starch and acetylated pea starch, more preferably unprocessed pea starch.

The content of starch in the coagulated egg-like food is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 0.8% by mass or more relative to the entire coagulated egg-like food. , still more preferably 1.0% by mass or more, and even more preferably 1.2% by mass or more.
In addition, the content of starch in the coagulated egg-like food is preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and even more preferably 10% by mass or less relative to the entire coagulated egg-like food. is 7% by mass or less, more preferably 5% by mass or less.

The content of starch in the coagulated egg-like food is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, and even more preferably 0.5 or more in mass ratio to methylcellulose. , and more preferably 0.7 or more.
In addition, the content of starch in the coagulated egg-like food is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, still more preferably 1.5 or less in terms of mass ratio to methyl cellulose. More preferably, it is 1.3 or less.

(polysaccharide thickener)
In this embodiment, the coagulated egg-like food preferably further contains a polysaccharide thickener. The polysaccharide thickener in the present embodiment is one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum, fermented cellulose, xanthan gum, carboxymethylcellulose, agar, mannan and alginic acid. The polysaccharide thickener is more preferably one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum and xanthan gum.

The content of the polysaccharide thickener in the coagulated egg-like food is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and still more preferably 0.5%, relative to the entire coagulated egg-like food. It is at least 0.8% by mass, and more preferably at least 0.8% by mass.
In addition, the content of the polysaccharide thickener in the coagulated egg-like food is preferably 20% by mass or less, more preferably 10% by mass or less, still more preferably 7% by mass or less, relative to the entire coagulated egg-like food. Even more preferably, it is 5% by mass or less, and even more preferably 3% by mass or less.

The content of the polysaccharide thickener in the coagulated egg-like food is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, and even more preferably 0 in mass ratio to methyl cellulose. 0.5 or greater, and even more preferably 0.7 or greater.
In addition, the content of the polysaccharide thickener in the coagulated egg-like food is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and even more preferably 1.5 or less in mass ratio to methyl cellulose. More preferably, it is 1.2 or less.

The coagulated egg-like food may optionally contain ingredients other than those mentioned above. Specific examples of such components include seasonings such as salts and sodium glutamate, coloring agents such as pigments, spices, flavors, preservatives, acidulants, thickeners, gelling agents, and antioxidants. Among them, it is preferable to blend a sulfur-containing salt such as Himalayan salt. By blending the sulfur-containing salt, the coagulated egg-like food can be imparted with an egg-like flavor.

When the sulfur-containing salt is added to the coagulated egg-like food, the content of the sulfur-containing salt in the coagulated egg-like food is preferably 0.1% by mass or more, more preferably 0% with respect to the entire coagulated egg-like food. 0.3% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.8% by mass or more.
In addition, the content of the sulfur-containing salt in the coagulated egg-like food is preferably 5% by mass or less, more preferably 4% by mass or less, still more preferably 3% by mass or less, with respect to the entire coagulated egg-like food. More preferably 2% by mass or less, and even more preferably 1.5% by mass or less.

(coagulated egg-like food)
The coagulated egg-like food in the present invention refers to an egg-like food having similar organoleptic properties to an egg food obtained by using chicken eggs and coagulating them by heating or the like. The coagulation means that at least a part of the egg-like food is coagulated, and includes soft-boiled foods and the like. However, the egg-like food of the present invention refers to an egg-like food similar to egg food using whole chicken egg or egg white, and does not include egg food similar to egg food using only egg yolk.

(Clotted beaten egg-like food)
The coagulated beaten egg-like food in the present invention is an egg-like food having sensory characteristics similar to those of the egg food obtained by coagulating the whole egg liquid or the egg white liquid of a hen's egg by heating or the like among the above-mentioned coagulated egg-like foods. Say. For example, eggs for scrambled eggs, fried eggs, minced eggs, omelets, tamagoyaki, dashi-maki tamago, datemaki, oyster-and-chicken soup, and the like, and eggs for oyako-don.
Preferably, it is one selected from the group consisting of scrambled eggs, scrambled eggs, minced eggs, omelettes, omelettes, dashimaki tamago and datemaki.

(coagulated egg white-like food)
The coagulated egg white-like food in the present invention refers to an egg-like food having organoleptic properties similar to those of the coagulated egg white liquid obtained by heating or the like among the coagulated egg-like foods described above. For example, the white part of boiled eggs, the white part of fried eggs, and the like can be mentioned.

(Coagulated Egg-Like Food Containing a Coagulated Egg White-Like Food Part and a Coagulated Egg Yolk-Like Food Part)
The coagulated egg-like food containing the coagulated egg white-like food portion and the coagulated egg yolk-like food portion in the present invention is a sensual food similar to the egg food obtained by coagulating the egg white liquid of a chicken egg by heating or the like among the above-described coagulated egg-like foods. It refers to a coagulated egg-like food comprising at least a coagulated egg white-like food portion having specific properties and a coagulated egg yolk-like food portion having organoleptic properties similar to those of an egg food obtained by coagulating egg yolk liquid of a chicken egg by heating or the like. Examples include boiled eggs, fried eggs, poached eggs, etc., preferably crushed boiled eggs.
The crushed boiled egg refers to a boiled egg whose original shape has been destroyed, and the method of breaking the original shape does not particularly matter. For example, a method of mincing with a kitchen knife or the like, a method of crushing with a spoon or the like, a method of chopping with a food processor or the like, and the like can be mentioned.

In the congealed egg white-like food part and the congealed egg yolk-like food part, the congealed egg white-like food part is the above-described congealed egg white-like food. The coagulated egg yolk-like food portion contains powdered protein material.

(powder protein material)
A powdery protein material is a powdery material containing protein.
Said protein is preferably a plant protein. Plant proteins include soybean protein such as soybean flour; corn protein; seed protein such as pea protein, chickpea protein, mungbean protein, and broad bean protein; grain-derived proteins such as wheat bran and whole grain brown rice.
More preferably, the protein is one or more selected from the group consisting of soybean protein, pea protein, chickpea protein, mungbean protein and broad bean protein, and more preferably pea protein.

The powdery protein material is preferably one or more selected from the group consisting of soybean protein, pea protein, chickpea protein, mung bean protein, faba protein, wheat bran and brown rice whole grain flour, more preferably pea protein. is.

(processed food)
Processed foods in the present invention include, for example, sauces such as tartar sauce, fillings such as sandwich fillings, and salads such as potato salad. Preferably, it is one selected from the group consisting of tartar sauce, filling and potato salad.

(Method for producing coagulated egg-like food)
In the present embodiment, the method for producing a coagulated egg-like food is a method for producing a coagulated egg-like food containing methylcellulose, component (A), water, edible oil and fat, and a protein material, wherein methylcellulose, component (A), water, It includes a step of mixing edible fat and protein material to obtain an emulsion, and a step of heating the emulsion.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less

The mixing method in the step of obtaining the emulsion can be selected according to, for example, the type of food to which the emulsion is applied, the properties of the protein material, and the like.
Specifically, when the protein material is powder, methylcellulose, component (A), protein material, and edible oil are uniformly suspended, and water is added and mixed. If the mixing device at this time is a hand mixer, the mixture is mixed, for example, for 30 seconds to 5 minutes, preferably 1 minute to 3 minutes.
If the protein material is liquid, it is prepared by uniformly suspending methylcellulose, component (A), and edible oil, adding the liquid protein material, and mixing in the same manner as described above. be able to.
In addition to the hand mixer, mixing can also be performed using equipment such as a vertical mixer, a horizontal mixer, and a silent cutter.
However, the optimum emulsification conditions vary depending on the stirring speed, the shape of the stirring blade, the shape of the stirring vessel, and the weight of each raw material charged, so the method is not limited to the above method.

The heating method in the step of heating the emulsion is not particularly limited, and can be appropriately selected according to the egg-like food to be produced. Specific examples of the heating method include heating on a frying pan or iron plate; heating in an oven or the like; heating in a steam convection oven or the like; retort heating and the like. It is preferably one selected from the group consisting of heating in an oven or the like, heating on a frying pan or iron plate, and retort heating.

The emulsion obtained in the step of obtaining the emulsion may be fluid or solid. The emulsion is preferably of the oil-in-water type.

When the coagulated egg-like food further contains starch, the step of obtaining the emulsion includes a step of mixing the starch.

When the coagulated egg-like food further contains a polysaccharide thickener, the step of obtaining the emulsion includes a step of mixing the polysaccharide thickener.

Moreover, after the step of obtaining the emulsion, one or two steps selected from the group consisting of frozen storage and refrigerated storage may be further included.
The storage temperature in freezing can be, for example, -20°C or higher and lower than 0°C. The storage temperature in refrigeration can be, for example, 0°C or higher and 15°C or lower.

(Method for producing a coagulated egg-like food containing a coagulated egg white-like food part and a coagulated egg yolk-like food part)
In the present embodiment, the method for producing a congealed egg white-like food portion and a congealed egg yolk-like food portion includes the step of obtaining the congealed egg white-like food portion by the above-described method for producing a congealed egg white-like food in the present embodiment. and mixing the coagulated egg white-like food portion and the coagulated egg yolk-like food portion. Also, the coagulated egg yolk-like food part contains a powdered protein material.

The coagulated egg yolk-like food portion preferably contains water in addition to the powdery protein material from the viewpoint of adjusting the texture and workability. The water referred to here includes not only ordinary water, but also water contained in ingredients such as milk, soy milk, fruit juice, and vegetable juice, like the water in the coagulated egg-like food described above.

The mixing method in the step of mixing the coagulated egg white-like food portion and the coagulated egg yolk-like food portion is not particularly limited. Examples thereof include a method of mixing using a spatula or the like, a method of mixing using equipment such as a vertical mixer, a horizontal mixer, and a silent cutter.
Further, in the mixing step, components other than the solidified egg white-like food portion and the solidified egg yolk-like food portion may be appropriately mixed.

(Method for producing processed food)
In the present embodiment, the method for producing a processed food includes the steps of obtaining a congealed egg-like food by the above-described method for producing a congealed egg-like food in the present embodiment, and preparing and processing materials containing the obtained congealed egg-like food. and obtaining a food product.

In the process of preparing a material containing a coagulated egg-like food to obtain a processed food, the preparation method is not particularly limited and can be appropriately selected according to the processed food to be produced. Examples thereof include methods of preparation by mixing, cutting, heating, cooling, and the like.
For example, when producing tartar sauce containing a coagulated egg-like food, the coagulated egg-like food containing the coagulated egg white-like food part and the coagulated egg yolk-like food part obtained by the above-described production method is mixed with ingredients such as mayonnaise. can be prepared by

The content of the coagulated egg-like food in the processed food can be appropriately selected according to the processed food to be produced, but is preferably 1% by mass or more, more preferably 2% by mass or more, relative to the entire processed food. , more preferably 5% by mass or more, still more preferably 10% by mass or more, and particularly preferably 20% by mass or more.
In addition, the content of the coagulated egg-like food in the processed food is 100% by mass or less, preferably 99% by mass or less, more preferably 95% by mass or less, and still more preferably 90% by mass or less, relative to the total food. Even more preferably 80% by mass or less, particularly preferably 70% by mass or less.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the gist of the present invention is not limited to these.

As raw materials, the following were mainly used.
[Methylcellulose]
・ Methyl cellulose: Super heat gel, manufactured by Unitec Foods Co., Ltd. (methoxy group 25 to 33%, melting temperature 10 ° C. or less)
[Component (A)]
- Component (A): Granular material 1 obtained in Production Example 2
[Protein material]
・ Isolated soy protein: Propham 781, manufactured by ADM Japan Co., Ltd. (protein content of 90% by mass or more)
[Edible oils and fats]
・ Rapeseed oil: AJINOMOTO silky canola oil, manufactured by J-Oil Mills Co., Ltd.

[starch]
・Phosphate-crosslinked tapioca starch: Actobody TP-4W, manufactured by J-Oil Mills Co., Ltd. ・Oil-processed tapioca starch: Oil-processed tapioca starch obtained in Production Example 3 ・Acetylated phosphate-crosslinked tapioca starch: Actobody ATP- 27, J-Oil Mills Co., Ltd. Acetylated tapioca starch: Act Body A-700, J-Oil Mills Co., Ltd. Unprocessed pea starch: PURIS Pea Starch, PURIS Acetylated pea starch: Production Example 4 Acetylated pea starch obtained from

[Polysaccharide thickener]
・ Polysaccharide thickener A: succinoglycan (succinoglycan J, manufactured by DSP Gokyo Food & Chemical Co., Ltd.)
・ Polysaccharide thickener B: Material containing 40% tamarind gum and 20% gellan gum (Gel-up J-2050, manufactured by San-Ei Gen FFI Co., Ltd.)
・ Polysaccharide thickener C: A material containing 18.3% fermented cellulose, 12.1% xanthan gum, and 6.2% carboxymethylcellulose sodium (Sun Artist PN, manufactured by San-Eigen FFI Co., Ltd.)
・ Polysaccharide thickener D: Agar (Ultra Agar Ina, manufactured by Ina Food Industry Co., Ltd.)
・ Polysaccharide thickener E: Mannan (Ultramannan, manufactured by Ina Food Industry Co., Ltd.)
・ Polysaccharide thickener F: Mannan (Quick Mannan, manufactured by Ina Food Industry Co., Ltd.)
・ Polysaccharide thickener G: alginic acid ester (kelp acid 501, manufactured by Kimika Co., Ltd.)

[Powder protein material]
・ Pea powder protein: Pea protein PP-CS, manufactured by Organo Food Tech Co., Ltd. (protein content 75-85% by mass)
[others]
・ Himalayan salt: Black rock salt powder coarse type, manufactured by FR Co., Ltd. ・ Sodium glutamate: Ajinomoto, manufactured by Ajinomoto Co., Ltd. ・ Pigment: KC Orange GPE-1, manufactured by Kobe Kasei Co., Ltd. ・ Turmeric: S & B turmeric, Esbee Foods Co., Ltd. Made

(Production Example 1) Production of low-molecular-weight starch Acid-treated high-amylose cornstarch was produced as low-molecular-weight starch to be used as a raw material for powdery granular material 1.
A 35.6% (w/w) slurry was prepared by suspending high amylose corn starch (HS-7, amylose content 70% by mass, manufactured by J-Oil Mills Co., Ltd.) in water and heated to 50°C. A hydrochloric acid aqueous solution adjusted to 4.25 N was added to the slurry while stirring to initiate a reaction by adding 1/9 times the mass ratio of the slurry. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high amylose cornstarch was measured by the method described later and found to be 1.2×10 ⁴ .

(Method for measuring peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
(1) The sample was pulverized, and a sieve of JIS-Z8801-1 standard was used to collect the fraction under the sieve with an opening of 0.15 mm. This recovered fraction was suspended in the mobile phase to a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to dissolve completely. Filtration was performed using a 0.45 μm filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: 2 TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) Flow rate: 0.5 mL/min
Mobile phase: 90% (v/v) dimethylsulfoxide solution containing 5 mM sodium nitrate
Column temperature: 40°C
Analysis volume: 0.2 mL
(3) Detector data was collected with software (Multi-station GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
Pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used for the calibration curve.

(Production Example 2) Production of Granular Material 1 79% by mass of cornstarch, 20% by mass of the acid-treated high amylose cornstarch obtained in Production Example 1, and 1% by mass of calcium carbonate are mixed in a bag until sufficiently uniform. bottom. The mixture was pressurized and heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). Processing conditions are as follows.
Raw material supply: 450 g/min Water content: 17% by mass
Barrel temperature: 50°C, 70°C and 100°C from raw material inlet to outlet
Outlet temperature: 100-110°C
Screw rotation speed 250 rpm
The heated gelatinized material thus obtained by extruder treatment was dried at 110° C. to adjust the moisture content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated gelatinized material was mixed at a predetermined mixing ratio to prepare a powdery granular material 1 having a particle size distribution shown in Table 1. Table 1 also shows the degree of swelling in cold water at 25° C. of the powdery granular material 1 measured by the method described later.

(Method for measuring degree of swelling in cold water)
(1) Using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50), the sample was heated and dried at 125° C. to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value.
(2) 1 g of the sample in terms of the amount of dry matter is dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E; rotor: T4SS swing rotor; adapter: 50TC×2S adapter), and separated into a sediment layer and a supernatant layer.
(3) The supernatant layer was removed, and the mass of the sediment layer was measured, which was defined as B (g).
(4) C (g) was defined as the mass of the sediment layer after drying (105° C., constant weight).
(5) The value obtained by dividing B by C was defined as the cold water swelling degree.

(Production Example 3) Production of oil-processed tapioca starch 100 parts by mass of tapioca crosslinked starch “Actobody TP-1” (swelling degree 18.4, manufactured by J-Oil Mills Co., Ltd.), high linoleic safflower oil 0.1 parts by mass, 0.05 parts by mass of diglycerol monooleate, and 0.4 parts by mass of a 25% sodium carbonate aqueous solution in which sodium carbonate is completely dissolved by adding 30 parts by mass of water to 10 parts by mass of sodium carbonate. (0.1 part by mass as sodium carbonate equivalent) was added and mixed uniformly for 3 minutes at 3000 rpm with a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture (water content: 14.8%). This mixture was heated at 70° C. for 10 days in a tray dryer to obtain an oil-processed tapioca starch.

(Production Example 4) Production of acetylated pea starch 269 parts by mass of water was added to 170 parts by mass of pea starch (“PURIS Pea Starch” manufactured by PURIS) to prepare a suspension. A 3% by mass sodium hydroxide aqueous solution was added to this suspension to adjust the pH to 8.4, and then 8.55 parts by mass of vinyl acetate monomer was added and reacted for 1 hour. The pH of the suspension during the reaction was maintained at 8.4 by a pH controller. After the reaction, the mixture was neutralized to pH 6 with a 3% by mass hydrochloric acid aqueous solution. The resulting starch was washed with water, collected by filtration, and dried to obtain acetylated pea starch.

<Example 1>
A scrambled egg-like food of each example was prepared according to the formulation shown in Table 2 by the following method.
1. Powder raw materials (methylcellulose, component (A), soybean protein, phosphate-crosslinked tapioca starch, salt, polysaccharide thickener) were weighed in a bowl and mixed.
2. 1 above. Rapeseed oil was added to and mixed.
3. 2. above. Cold water was added to the mixture and stirred for 1 minute or longer with a hand mixer (hand mixer MK-H4-W, manufactured by Panasonic) to obtain an oil-in-water emulsion.
4. 3. above. was placed on a frying pan and baked on an IH stove while stirring for about 1 minute and 30 seconds to obtain a scrambled egg-like food.

The texture of the prepared scrambled egg-like food was evaluated by one expert panelist according to the following criteria. A score of 3 or more was regarded as passing. The evaluation results are also shown in Table 2.

(texture)
5 points: Strongly feel the fluffy and melty texture like scrambled eggs
4 points: feels a soft and fluffy texture like scrambled eggs 3 points: slightly feels a fluffy and thick texture like scrambled eggs
2 points: Almost no scrambled egg-like soft and melty texture
1 point: I don't feel the fluffy and melty texture like scrambled eggs

As a result, as shown in Table 2, in each example, a scrambled egg-like food having a good scrambled egg-like texture could be obtained. In particular, the texture of Example 1-1 using polysaccharide thickener A (succinoglycan) was good.

<Example 2>
The scrambled egg-like food of Example 2 was produced with the formulation shown in Table 3 by the following method.
1. Powdered raw materials (methylcellulose, component (A), soybean protein, phosphate-crosslinked tapioca starch, salt, polysaccharide thickener, white pepper, sodium glutamate) were weighed in a bowl and mixed.
2. 1 above. Rapeseed oil and pigment were added to and mixed.
3. 2. above. Cold water was added to the mixture and stirred with a hand mixer for 1 minute or more to obtain an oil-in-water emulsion.
4. 3. above. was placed on a frying pan and baked on an IH stove while stirring for about 1 minute and 30 seconds to obtain a scrambled egg-like food.

The appearance and texture of the produced scrambled egg-like food and the commercially available scrambled egg produced using the eggs of the control example were evaluated by the average score of four expert panelists. Appearance was evaluated on the basis of the following three grades, and 2 points or more was accepted. The texture was evaluated according to the same evaluation criteria as in Example 1. The evaluation results are also shown in Table 4.

(exterior)
3 points: It looks like a scrambled egg 2 points: It looks like a scrambled egg 1 point: It doesn't look like a scrambled egg

As a result, as shown in Table 4, in Example 2, it was possible to obtain a scrambled egg-like food having an appearance and texture comparable to those of the commercially available scrambled eggs of Control Examples 2-1 and 2-2. did it.

<Example 3>
A tartar sauce containing a boiled egg-like food having the formulation shown in Table 5 was prepared by the following method.
[A. Preparation of vegetable mayonnaise]
Weigh 30 parts by weight of soy milk, 4 parts by weight of Himalayan salt, 5 parts by weight of sugar, 20 parts by weight of vinegar, 0.5 parts by weight of white pepper, 0.3 parts by weight of sodium glutamate, and 18 parts by weight of mustard in a bowl, and mix with a hand mixer. Stirred for about 1 minute. After that, 200 parts by mass of rapeseed oil was added, and the mixture was stirred with a hand mixer until it thickened to obtain a vegetable mayonnaise.

[B. Preparation of boiled egg-like food (white)]
It was divided into white meat and white meat (yellow coloring), and prepared as follows.
1. Powder raw materials (methyl cellulose, powder granules 1, soybean protein, phosphate-crosslinked tapioca starch, salt, turmeric (white (yellow) only)) were weighed in a bowl and mixed.
2. 1 above. Rapeseed oil was added to and mixed.
3. 2. above. Cold water was added to the mixture and stirred with a hand mixer for about 2 minutes to obtain an oil-in-water emulsion.
4. 3. above. was placed on a tray and baked in a steam convection oven at 200° C. and 100% steam for about 10 minutes to obtain a boiled egg-like food.
5. 4 above. When the boiled egg-like food was cooled, it was chopped into small pieces.

[C. Preparation of tartar sauce]
1. The onion was finely chopped, soaked in water, and then squeezed with a paper towel to drain the water.
2. Add A. above to a bowl. The vegetable mayonnaise prepared in B. above. Boiled egg-like food (white and white (yellow)) prepared in 1. above. Onions finely chopped with , pea protein powder, and water were added and lightly mixed with a spatula to obtain tartar sauce.

Six professional panelists evaluated the appearance and taste of the produced tartar sauce and the commercially available tartar sauce produced using the egg of the control example according to the following criteria. The score was the average score of the expert panelists, and 3 points or more for taste and 2 points or more for appearance were considered acceptable. The evaluation results are also shown in Table 6.

(exterior)
3 points: looks like tartar sauce 2 points: looks a little like tartar sauce 1 point: does not look like tartar sauce (taste)
5 points: A strong feeling of egg-like richness
4 points: A rich feeling like an egg 3 points: A slightly rich feeling like an egg
2 points: I hardly feel a rich feeling like an egg
1 point: Does not feel rich like eggs

As a result, as shown in Table 6, in Example 3, a tartar sauce with a strong egg-like richness was obtained as compared with each control example. In addition, in Example 3, it was possible to feel powderiness like boiled egg yolk.

<Example 4>
A boiled egg white-like food of each example was prepared according to the formulation shown in Table 7. The manufacturing method is described in [B. Production of boiled egg-like food (white)].

The texture (crisp, sticky) of the prepared boiled egg white-like food was evaluated by two expert panelists according to the following criteria. The score was the average score of the expert panelists, and 3 points or more was regarded as passing. The evaluation results are also shown in Table 7.

(crisp)
5 points: Very crisp when chewed 4 points: Quite crisp when chewed 3 points: Good crisp when chewed 2 points: Somewhat poorly crisp when chewed 1 point: Slightly crisp when chewed , crispy (sticky)
5 points: no stickiness at all 4 points: almost no stickiness 3 points: a little sticky but acceptable 2 points: slightly sticky 1 point: quite sticky

As a result, as shown in Table 7, a boiled egg white-like food with good texture could be obtained in each example. In particular, the texture of Example 4-1 using phosphate crosslinked tapioca starch was good.

<Example 5>
A tartar sauce containing a boiled egg-like food was prepared with the formulation shown in Table 8. The manufacturing method is described in [B. Preparation of boiled egg-like food (white meat)], except that the pigment was added at the same time as the rapeseed oil. ~C. It is the same method as

Two expert panelists evaluated the appearance and taste of the produced tartar sauce according to the same evaluation criteria as in Example 3. The evaluation results are also shown in Table 8.

As a result, as shown in Table 8, in each example, a tartar sauce with a good appearance and a rich egg-like texture could be obtained. In particular, Example 5-1 using phosphate-crosslinked tapioca starch was good in terms of taste.

<Example 6>
Using the formulations shown in Table 9, a boiled egg white-like food of each example was prepared by the following method.
1. Powder raw materials (methyl cellulose, powder granules 1, soybean protein, starch, salt) were weighed in a bowl and mixed with a spatula.
2. 1 above. Rapeseed oil was added to and mixed with a spatula.
3. 2. above. Cold water was added to the mixture and stirred with a spatula for about 1 minute to obtain an oil-in-water emulsion.
4. 3. above. was packed into a vinyl casing (casing diameter 30 mm) to a height of 10 cm.
5. 4 above. The casing emulsion was retort-heated (retort equipment: Hirayama Seisakusho HLM-36LBC, center temperature 121° C., heating time 4 minutes) to obtain a boiled egg white-like food.

The texture (crisp, sticky) of the prepared boiled egg white-like food was evaluated by two expert panelists according to the same criteria as in Example 4. The score was the average score of the expert panelists, and 3 points or more was regarded as passing. The evaluation results are also shown in Table 9.

As a result, as shown in Table 9, a boiled egg white-like food with good texture could be obtained in each example. It was found that even when pea starch was used, a boiled egg white-like food with good texture could be obtained.

Claims (14)

A coagulated egg-like food containing methylcellulose, component (A), water, edible oil and protein material ,
The content of the methyl cellulose is 0.5% by mass or more and 10% by mass or less with respect to the whole coagulated egg-like food,
The content of the component (A) is 0.5% by mass or more and 25% by mass or less with respect to the whole coagulated egg-like food,
The water content is 40% by mass or more and 95% by mass or less with respect to the whole coagulated egg-like food,
The content of the edible oil is 3% by mass or more and 50% by mass or less with respect to the whole coagulated egg-like food,
A congealed egg-like food, wherein the content of the protein material is 0.05% by mass or more and 10% by mass or less relative to the entire congealed egg-like food, in terms of protein content contained in the protein material.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less 2. The coagulated egg-like food according to claim 1, wherein the content of said component (A) is 0.05 or more and 5 or less in mass ratio to said methyl cellulose. The coagulated egg-like food according to claim 1, further comprising starch (excluding component (A)) . 4. The coagulated egg-like food product according to claim 3, wherein said starch is one or two selected from the group consisting of tapioca starch and pea starch. The coagulated egg-like food of claim 1, further comprising polysaccharide thickener,
A coagulated egg-like food, wherein the polysaccharide thickener is one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum, fermented cellulose, xanthan gum, carboxymethylcellulose, agar, mannan and alginic acid. 2. The coagulated egg-like food product of claim 1, wherein the coagulated egg-like food product is a coagulated beaten egg-like food product. 2. The coagulated egg-like food product of claim 1, wherein the coagulated egg-like food product is a coagulated egg white-like food product. A coagulated egg-like food product comprising a coagulated egg white-like food portion and a coagulated egg yolk-like food portion,
The coagulated egg white-like food portion is the coagulated egg white-like food according to claim 7,
A congealed egg-like food product, wherein the congealed egg-yolk-like food portion contains a powdered protein material. 8. The coagulated egg-like food product of claim 7, wherein the coagulated egg-like food product is a crushed boiled egg-like food product. A processed food comprising the coagulated egg-like food according to any one of claims 7 to 9,
A processed food, wherein the processed food is one selected from the group consisting of sauces, fillings and salads. A method for producing a coagulated egg-like food containing methylcellulose, component (A), water, edible oil and protein material,
a step of mixing the methylcellulose, the component (A), the water, the edible oil and the protein material to obtain an emulsion;
heating the emulsion,
The content of the methyl cellulose is 0.5% by mass or more and 10% by mass or less with respect to the whole coagulated egg-like food,
The content of the component (A) is 0.5% by mass or more and 25% by mass or less with respect to the whole coagulated egg-like food,
The water content is 40% by mass or more and 95% by mass or less with respect to the whole coagulated egg-like food,
The content of the edible oil is 3% by mass or more and 50% by mass or less with respect to the whole coagulated egg-like food,
A method for producing a congealed egg-like food, wherein the content of the protein material is 0.05% by mass or more and 10% by mass or less relative to the entire congealed egg-like food in terms of protein content contained in the protein material.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low molecular weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 3.35 mm The content of the fraction under the sieve and above the sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less 12. The method for producing a coagulated egg-like food according to claim 11, wherein the step of obtaining the emulsion further includes the step of mixing a polysaccharide thickener,
The polysaccharide thickener is one or more selected from the group consisting of succinoglycan, tamarind gum, gellan gum, fermented cellulose, xanthan gum, carboxymethylcellulose, agar, mannan and alginic acid. Production method. A method for producing a coagulated egg-like food product comprising a coagulated egg white-like food portion and a coagulated egg yolk-like food portion,
A step of obtaining the solidified egg white-like food part by the production method according to claim 11;
mixing the coagulated egg white-like food portion and the coagulated egg yolk-like food portion;
A method for producing a coagulated egg-like food, wherein the coagulated egg yolk-like food part contains a powdered protein material. A step of obtaining a congealed egg-like food by the method for producing a congealed egg-like food according to any one of claims 11 to 13;
preparing a material containing the coagulated egg-like food to obtain a processed food;
A method for producing processed food, comprising: