JP7374365B1 - Liquid egg substitute composition and coagulated product thereof - Google Patents

Abstract

The present invention provides a liquid egg substitute composition that does not contain eggs and has a natural color tone similar to that of real eggs, and a coagulated product thereof. A liquid egg substitute composition containing a vegetable protein and a coloring agent, wherein the proportion of cabbage protein in the vegetable protein is 1% by mass or more. [Selection diagram] None

Description

The present invention relates to a liquid egg substitute composition and a coagulated product thereof.

In recent years, due to health concerns and a growing preference for plant-based foods, liquid egg substitute compositions that do not use eggs but instead use raw materials such as vegetable proteins and can be used in cooking instead of eggs have been developed. is being developed.

A liquid egg substitute composition using vegetable protein is adjusted to have a color tone close to that of real eggs using a coloring agent, and Patent Document 1 discloses that a composition using paprika oil and palm olein is adjusted to have a color tone similar to that of real eggs. It's being adjusted.

However, when real eggs are heated, they turn a slightly dull yellow due to sulfide blackening, etc., so it has not been possible to reproduce a natural color tone that is closer to that of a real egg just by adjusting the coloring agent.

Japanese Patent Application Publication No. 2022-160827

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a liquid egg substitute composition and a coagulated product thereof that have a natural color tone similar to that of real eggs.

The present inventors have conducted extensive research to achieve the above object. As a result, a liquid egg substitute composition containing a vegetable protein and a coloring agent, in which the proportion of cabbage protein in the vegetable protein or the content of cabbage protein is within a specific range, unexpectedly
The present inventors have discovered that it is possible to obtain a liquid egg substitute composition and a coagulated product thereof that have a natural color tone similar to that of real eggs, and have completed the present invention.

That is, according to the first aspect of the present invention,
Provided is a liquid egg substitute composition containing a vegetable protein and a coloring agent, wherein the proportion of cabbage protein in the vegetable protein is 1% by mass or more.

Further, according to the second aspect of the present invention,
A liquid egg replacer composition containing a vegetable protein and a coloring agent is provided, the liquid egg replacer composition containing 0.05% to 5% by mass of cabbage protein in the liquid egg replacer composition.

A coagulum of the liquid egg replacer composition according to either the first or second aspect of the invention is provided.

According to the present invention, further expansion of the egg substitute food market can be expected by providing a liquid egg substitute composition and a coagulated product thereof that have a natural color tone similar to that of real eggs.

The present invention will be explained in detail below. In addition, unless otherwise specified in the present invention, "%" means "
"% by mass" and "parts" mean "parts by mass."

<Liquid egg substitute composition>
The liquid egg substitute composition of the present invention is a liquid egg substitute composition that does not contain eggs or contains a small amount of eggs, and according to a first aspect, contains a vegetable protein and a coloring agent, and The proportion of cabbage protein in the protein is 1% or more, and according to the second aspect, the liquid egg substitute composition contains 0.05% to 5% cabbage protein.
The liquid egg substitute composition of the present invention can prepare a coagulated product that has an appearance and texture similar to a heat-coagulated egg such as a real scrambled egg or a fried egg, similar to a liquid egg.

"Contains no eggs" means that it does not contain raw materials derived from eggs of birds that are commonly eaten, such as chicken, quail, and duck eggs. "Contains a small amount of eggs" refers to the above-mentioned This means that the liquid egg substitute composition contains raw materials derived from avian eggs in an amount of 5% or less, preferably 3% or less, and more preferably 1% or less.

The pH of the liquid egg substitute composition of the present invention is preferably 5.0 to 8.0. When the pH is within the above range, it is easy to adjust the color tone to a natural color close to that of real eggs. Furthermore, if the pH exceeds the upper limit, the color tone of the liquid egg substitute composition tends to become dark, making it difficult to adjust to a natural color tone.

<Coagulated material>
The coagulated product of the present invention refers to a coagulated product prepared using the liquid egg substitute composition of the present invention.
As long as the liquid egg substitute composition of the present invention is used, it may be in any form, such as scrambled eggs, omelets, fried eggs, fried eggs, thinly baked eggs, tinned eggs, and cooked products containing these. The coagulated product of the present invention can be used as a substitute for heat-coagulated eggs.
There are no restrictions on the method for producing the coagulated product, for example, it may be coagulated by heating or cooling, or it may be coagulated by contacting with a specific solution, but the liquid egg substitute composition may be mixed in a frying pan, in a hot water bath, Preferably, it is a heated solidified product obtained by heating and solidifying by another suitable method.

<Cabbage protein>
Cabbage protein in the present invention refers to protein extracted from cabbage.
Cabbage, which is a raw material for cabbage protein, is not particularly limited, and includes all varieties of cabbage and cabbages, but among these, cabbage, cabbage,
Examples include red cabbage and kale.
Furthermore, there are no particular restrictions on the production area or harvest time of these cabbages.
The cabbage protein used in the present invention can be a powder obtained by crushing cabbage or a purified protein obtained by extracting protein from cabbage. Moreover, from the above-mentioned cabbages, a single variety or a combination of two or more kinds can be used.
In addition, the cabbage protein can also be subjected to enzyme treatment such as transglutaminase treatment in order to enhance gelling properties, if necessary.

The liquid egg substitute composition of the present invention preferably contains the cabbage protein in an amount of 0.05% to 5%, more preferably 0.2% to 2%. When the content of cabbage protein is within the above range, it is easy to adjust the color tone to a natural color close to that of a real egg.

<Plant protein>
The vegetable protein in the present invention is a protein derived from plants, including the cabbage protein.
In addition to the above-mentioned cabbage and cabbages, the vegetable protein raw materials that can be used in the present invention include, for example, soybeans, white kidney beans, red kidney beans, peas, mung beans, lupin beans, chickpeas, lentil beans, Examples include beans such as cowpeas, seeds such as sesame, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, and fruits.
The liquid egg substitute composition of the present invention is not limited to any other vegetable protein as long as it contains cabbage protein; It is preferable to use a vegetable protein made from one or more selected from , soybean, white kidney bean, almond seed, and rice.

The vegetable protein used in the present invention can be a powder obtained by crushing a raw vegetable material, or a purified protein obtained by extracting protein from a raw vegetable material.
Note that, if necessary, the vegetable protein can be subjected to enzyme treatment such as transglutaminase treatment in order to improve gelling properties.

The liquid egg substitute composition of the present invention preferably contains the vegetable protein in an amount of 0.05% to 15%, more preferably 0.5% to 10%.
When the content of vegetable protein is within the above range, the egg can be easily adjusted to a natural color tone similar to that of a real egg, has appropriate fluidity, and can be handled in the same way as a liquid egg.
Note that the proportion of vegetable protein refers to only the proportion of protein extracted from vegetable protein, and does not include components other than proteins derived from vegetable protein.

<Percentage of cabbage protein in vegetable protein>
In the liquid egg substitute composition of the present invention, the proportion of cabbage protein in the vegetable protein is preferably 1% or more, more preferably 5% or more, and still more preferably 10% or more. When the proportion of cabbage protein in the vegetable protein is within the above range, it is easy to adjust the natural color tone close to that of a real egg.

<Coloring agent>
The liquid egg substitute composition of the present invention contains a coloring agent in order to adjust the color tone to be close to that of a heated coagulated egg.
The coloring agent used in the present invention is a coloring agent used for food, and it is sufficient to use a coloring agent that can easily obtain an egg color tone similar to that of a heated coagulated egg. Can be used. Specifically, for example, annatto pigment, turmeric pigment, gardenia pigment,
Paprika pigment, cochineal pigment, red yeast rice pigment, safflower pigment, marigold pigment, palm olein, capsicum oil, carrot oil, orange oil, β-carotene, and the like can be used. Note that palm olein is also used as an edible oil and fat, but in the present invention, it can be used as a coloring component.
Moreover, the coloring agent used in the present invention may be used alone or in combination of two or more types.
The coloring agent in the present invention preferably contains one or more of gardenia pigment, annatto pigment, and paprika pigment, since it is easy to obtain a color tone similar to that of heat-coagulated egg.
Although the content of the coloring agent is not particularly limited, it is preferably 0.001% or more, more preferably 0.001% or more based on the entire liquid egg substitute composition, since it is easy to obtain the effects of the present invention.
It is preferably 1% to 5%.

<Gelling agent>
The liquid egg substitute composition of the present invention may contain a gelling agent in order to obtain a texture similar to that of heat-coagulated eggs. Examples of the gelling agent used in the present invention include gum, pectin, curdlan, pullulan, mannan, agar, and modified starch.
Examples of the gum include xanthan gum, native gellan gum, deacylated gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and sirium seed gum. Examples of the processed starch include hydroxypropyl starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetic acid starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, phosphorylated starch, and the like.
These gelling agents may be used alone or in combination of two or more.
The gelling agent in the present invention preferably contains native gellan gum from the viewpoint of obtaining an elastic texture similar to that of a heated coagulated egg.
Further, the content of the gelling agent of the present invention is preferably 0.1% to 10%, more preferably 0.5% to 5%, from the viewpoint of obtaining a texture similar to that of a heated coagulated egg. It is good if it is below.

<Other raw materials>
The liquid egg substitute composition of the present invention can contain raw materials other than those mentioned above as long as the effects of the present invention are not impaired. Examples of such raw materials include seasonings such as soy sauce, salt, pepper, and amino acids, granulated sugar, caster sugar, warm sugar, high-fructose corn syrup, starches, dextrin,
Sugars such as fructose, trehalose, glucose, lactose, oligosaccharides, sugar ethanol,
Bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives,
Examples include antioxidants and fragrances.

<Method for producing liquid egg substitute composition>
Next, typical manufacturing methods of the liquid egg substitute composition of the present invention will be described below, but these do not particularly limit the present invention.
Specifically, cabbage protein, other vegetable proteins, colorants, water, and other raw materials are stirred and mixed to prepare a liquid egg substitute composition. At this time, the proportion of cabbage protein in the vegetable protein is adjusted to 1% or more, or the content of cabbage protein is adjusted to 0.05% to 5%. Note that a heat sterilization step can also be performed if necessary.

The present invention will be specifically described below based on Examples, Comparative Examples, and Test Examples. Note that the present invention is not limited to these.

[Example 1]
A gelling agent (native gellan gum) and edible oil were mixed according to the formulation shown in Table 1, the gelling agent mixed oil was poured into water, and the mixture was stirred with a Hiscotron for 5 minutes to be dispersed. Thereafter, cabbage powder containing cabbage protein was dissolved, other raw materials were added, and the mixture was thoroughly stirred to prepare a liquid egg substitute composition.
The cabbage powder used (“Domestic Cabbage (Powder)”, manufactured by P at Life Co., Ltd.) contained 21.1% cabbage protein.

<Table 1>

<Test Example 1: Examination of the proportion of cabbage protein in plant protein>
Liquid egg substitute compositions of Examples 2 to 14 and Comparative Examples 1 to 2 were prepared in the same manner as in Example 1 except for changing the formulation shown in Table 2.
In addition, the almond protein extract used (“Almond Protein Powder (Blanched)
'', manufactured by Blue Diamond Growers) contained 44.4% almond protein.

<Table 2>

The prepared liquid egg substitute composition was heated in a frying pan heated to about 170°C to prepare a scrambled egg-like coagulated product. The color tone of the coagulum was evaluated by a plurality of trained panels according to the following criteria. Note that a grade of B or higher was considered a pass.
The results are shown in Table 3.

[Flavor evaluation criteria]
A: The natural dull color tone of real scrambled eggs is well reproduced.
B1: The bright color of the colorant seems a little strong, but the natural dull color tone can be reproduced.
B2: It feels a little dull, but the natural color tone can be reproduced.
C1: The color of the colorant is too bright and has an unnatural tone.
C2: The color is too dull and does not have the color tone of scrambled eggs.

<Table 3>

As shown in Examples 1 to 14 in Table 3, if the proportion of cabbage protein in the vegetable protein is 1% or more or the content of cabbage protein is 0.05% to 5%, then It can be seen that a coagulated product with a natural color tone similar to real scrambled eggs can be obtained regardless of the type and amount of the mixed protein, coloring agent, and gelling agent.
On the other hand, since Comparative Example 1 did not contain cabbage protein, the bright color of the coloring material appeared as it was, and a coagulated product with a natural dull color like real scrambled eggs could not be obtained. Since Comparative Example 2 did not contain a coloring agent, it did not have the yellow color typical of eggs, and the dullness of the cabbage protein was too strong, resulting in a coagulated product with a color tone different from that of scrambled eggs.

Claims (3)

A liquid egg substitute composition containing a vegetable protein , a coloring agent, an edible oil, and a gelling agent, the composition comprising:
Contains 0.05% to 15% by mass of the vegetable protein,
The coloring agent is one or more of yellow, orange, and red, and contains 0.001% by mass to 5% by mass,
The proportion of cabbage protein in the vegetable protein is 1% by mass or more,
Liquid egg substitute composition. A liquid egg substitute composition containing a vegetable protein , a coloring agent, an edible oil, and a gelling agent, the composition comprising:
The coloring agent is one or more of yellow, orange, and red,
The liquid egg substitute composition contains 0.05% to 5% by mass of cabbage protein,
Liquid egg substitute composition. A coagulated product of the liquid egg substitute composition according to claim 1 or 2.