JP7378193B1 - Liquid egg substitute composition and coagulated product thereof - Google Patents

Abstract

[Problem] An object of the present invention is to provide a liquid egg substitute composition and a coagulated product thereof, which have the coagulability required for a liquid egg substitute composition and mask the unique flavor of vegetable protein. . [Solution] A liquid egg substitute composition containing plant-derived protein and calcium, wherein the content of the protein is 3 to 15%, and the content of calcium is 0.003 to 15% with respect to 1 part by mass of the protein. 0.3 parts by mass of a liquid egg substitute composition. [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 the growing preference for plant-based foods, liquid egg substitute compositions that do not use eggs but instead use raw materials such as vegetable proteins have been developed, which can be used in cooking instead of eggs. is being developed.

However, when vegetable protein is used as a raw material, it imparts a flavor unique to the raw material and loses its egg-like quality. Attempting to fortify protein from the perspective of nutritional enrichment also increases the amount of vegetable protein added, which further impairs flavor.
Patent Document 1 discloses a method of masking vegetable protein odor using knotweed powder, but the masking effect is not sufficient and further improvement is desired.

In addition, liquid egg substitute compositions are required to have an egg-like flavor and to be able to coagulate like real eggs when subjected to processing such as heating.

JP2022-103990A

Therefore, an object of the present invention is to provide a liquid egg substitute composition and a coagulated product thereof, which have the coagulability required for a liquid egg substitute composition and mask the flavor peculiar to vegetable proteins.

The present inventors have conducted extensive research to achieve the above object. As a result, a liquid egg substitute composition and a coagulated product thereof contain plant-derived protein and calcium, the protein content is 3 to 15%, and the calcium content is 0.003 to 15% with respect to 1 part by mass of the protein. By setting the amount to 0.3 parts by mass, surprisingly, a liquid egg substitute composition and its coagulated product that has the coagulability required as a liquid egg substitute composition and has masked the unique flavor of vegetable protein can be obtained. The present inventors have discovered that the present invention can be obtained, and have completed the present invention.

That is, the present invention
A liquid egg substitute composition containing plant-derived protein and calcium,
The content of the protein is 3 to 15%,
The calcium content per 1 part by mass of the protein is 0.003 to 0.3 parts by mass,
liquid egg substitute composition,
It is.

According to the present invention, it is possible to provide a liquid egg substitute composition and a coagulated product thereof, which have the coagulability required as a liquid egg substitute composition and mask the flavor peculiar to vegetable proteins.

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

<Features of the present invention>
The present invention provides a liquid egg substitute composition containing plant-derived protein and calcium, wherein the protein content is 3 to 15%, and the calcium content is 0.003 to 15% with respect to 1 part by mass of the protein. 0.3 parts by mass of the liquid egg substitute composition, which has the coagulability required as a liquid egg substitute composition and which masks the flavor peculiar to vegetable protein; and It is characterized by being able to provide the coagulated product.

<Liquid egg substitute composition>
The liquid egg replacer composition of the present invention is a liquid egg replacer composition that does not contain eggs or contains a small amount of eggs, and is characterized by containing 3 to 15% vegetable protein.
The liquid egg substitute composition of the present invention can be prepared into a coagulated product in the same way as a liquid egg, and preferably has a crumbly appearance similar to a heat-coagulated egg such as a real scrambled egg or fried 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 It means that the raw material derived from avian eggs is contained in the liquid egg substitute composition in an amount of 5% by mass 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 8.5. When the pH is within the above range, it is easy to obtain the effect of masking the flavor peculiar to vegetable proteins in the liquid egg substitute composition.

<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 appropriate method.

<Plant protein>
The liquid egg replacer composition of the present invention contains vegetable protein. The sources of the vegetable protein used in the present invention include, for example, legumes such as soybeans, white kidney beans, red kidney beans, peas, mung beans, lupin beans, chickpeas, lentil beans, and cowpeas, sesame seeds, canola seeds, and coconut seeds. , seeds such as almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, and fruits. It is preferable to use at least one selected from soybeans, white kidney beans, peas, almond seeds, and rice because the effects of the present invention can be easily obtained.

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. By using the purified protein, the effects of the present invention can be easily obtained.
Note that, if necessary, the vegetable protein can be subjected to enzyme treatment such as transglutaminase treatment to enhance gelling properties.

The liquid egg substitute composition of the present invention contains 3 to 15% of the above vegetable protein. When the amount of vegetable protein is less than the above range, the flavor of the vegetable protein is weak and the effects of the present invention cannot be obtained. Furthermore, if the amount of vegetable protein is greater than the above range, the flavor of the vegetable protein cannot be sufficiently masked, and the effects of the present invention cannot be obtained.
Furthermore, the liquid egg substitute composition of the present invention preferably contains 5 to 14% of the vegetable protein, more preferably 7 to 12%, since the effects of the present invention can be easily obtained. 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.

<Calcium>
The liquid egg replacer composition of the present invention contains calcium.
Calcium in the present invention may be derived from food raw materials, or calcium itself may be added in the form of a food additive, but the effect of the present invention is better when calcium itself is added in the form of a food additive. Easy to obtain. Calcium added in the form of a food additive is not particularly limited as long as it can be added to food, and examples include calcium lactate, calcium citrate, calcium sulfate, calcium chloride, calcium acetate, calcium gluconate, and calcium dihydrogen pyrophosphate. , calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium carbonate, calcium glycerophosphate, calcium pantothenate, calcium ascorbate, calcium stearate, and eggshell calcium, but especially calcium lactate, calcium chloride, When calcium acetate or calcium gluconate is blended, the effects of the present invention can be easily obtained.

The liquid egg substitute composition of the present invention has a calcium content of 0.003 to 0.3 parts by mass per 1 part by mass of vegetable protein. If the ratio of vegetable protein to calcium is below the lower limit, the flavor of the vegetable protein cannot be sufficiently masked, and the effects of the present invention cannot be obtained. Furthermore, if the ratio of vegetable protein to calcium exceeds the above upper limit, the harsh taste of calcium will become strong and the balance of the overall taste will be impaired.
Further, the content of calcium per 1 part by mass of vegetable protein is preferably 0.005 to 0.1 part by mass, more preferably 0.008 to 0.08 part by mass.
The content of calcium is 0.01 to 1% in the entire liquid egg substitute composition, because it easily imparts the coagulability required for the liquid egg substitute composition, and it is easy to obtain the effect of masking the flavor of vegetable protein. %, more preferably 0.05 to 0.5%.

<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. Such raw materials include, for example, soy sauce, salt, pepper, seasonings such as amino acids, granulated sugar, white sugar, white sugar, high fructose corn syrup, starches, dextrin, fructose, trehalose, glucose, lactose, Examples include sugars such as oligosaccharides and sugar ethanol, bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, fragrances, vegetable oils and fats.

<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, vegetable protein, calcium, water, and other raw materials are stirred and mixed to prepare a liquid egg substitute composition. Vegetable protein is prepared at 3-15%.
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.

<Test Example 1: Examination of the ratio of vegetable protein and calcium>
Liquid egg substitute compositions of Examples 1 to 4 and Comparative Examples 1 to 2 were prepared using the formulations shown in Table 1. Specifically, the gelling agent was mixed in water in advance and dispersed by stirring with a Hiscotron for 5 minutes. Thereafter, the vegetable protein extract was dissolved, other raw materials were added, and the mixture was thoroughly stirred to prepare a liquid egg substitute composition.
The rice protein extract ("Prodiem Rice 5020", manufactured by KERRY GROUP P.L.C.) used contained 87% rice protein.

<Table 1>

The prepared liquid egg substitute composition was heated in a frying pan heated to about 170°C, and a thermally coagulated product was prepared while stirring. The flavor and coagulability of the heated coagulated product were evaluated according to the following criteria. The results are shown in Table 2.

[Flavor evaluation criteria]
A: The flavor of the vegetable protein was masked. B: The flavor of the vegetable protein was slightly masked. C1: The flavor of the vegetable protein was felt strongly. C2: The flavor of the vegetable protein was masked. , the harshness of calcium was strong [coagulability evaluation criteria]
A: A crumbly coagulum that resembles an egg was obtained. B: A coagulum that resembled a paste but resembled an egg was obtained. C: It did not coagulate.

<Table 2>

As shown in Table 2, by having a calcium content of 0.003 to 0.3 parts by mass per 1 part by mass of vegetable protein, it has the coagulability required as an egg substitute composition, and It was found that the protein flavor was masked.
In addition, when the calcium content is 1.0% or less, it has the coagulability required as an egg substitute composition, and when it is 0.5% or less, it has the coagulability required as an egg substitute composition. I can understand that it is excellent.

<Test Example 2: Examination of types of proteins>
Liquid egg substitute compositions in Examples 5 to 7 were prepared in the same manner as in Example 1, except that the rice protein extract in Example 1 was changed to the protein extract listed in Table 3. Further, liquid egg substitute compositions of Comparative Examples 3 to 5 were prepared in the same manner as Comparative Example 1, except that the rice protein extract of Comparative Example 1 was changed to the protein extract listed in Table 3.
The soybean protein extract ("Prolina HD101R", manufactured by Fuji Oil Co., Ltd.) contained 85% soybean protein. Pea protein extract ("Prodiem Pea 7028", manufactured by KERRY GROUP P.L.C.) contained 78% pea protein. The Oedo-mame protein extract was prepared by the following method and contained 70% Oetome protein.
First, the raw material from major black beans was crushed into powder, leaving the outer skin intact. Subsequently, the powdered bean raw material was dispersed in water, the pH was adjusted to 9.0 using sodium hydroxide, and the protein was eluted. The supernatant of the protein solution was collected, and hydrochloric acid was added to the supernatant to adjust the pH to 4.5 to precipitate the protein. The precipitate was collected and neutralized to pH 7.0 using sodium hydroxide. This neutralized precipitate was used as a large soybean protein extract.

<Table 3>

Using the prepared liquid egg substitute composition, a heated coagulum was prepared in the same manner as in Test Example 1, and its flavor and coagulability were evaluated.
As a result, as shown in Table 4, the flavor of vegetable protein was masked even when soybean protein extract, pea protein extract, and large soybean protein extract were used instead of rice protein extract.

<Table 4>

<Test Example 3: Examination of pH>
Examples 8 and 9 were prepared by changing the pH of the liquid egg substitute composition of Example 1. Specifically, Example 8 was adjusted to pH 5.0 using hydrochloric acid, and Example 9 was adjusted to pH 9.0 using sodium hydroxide.
Using the prepared liquid egg substitute composition, a heated coagulum was prepared in the same manner as in Test Example 1, and its flavor and coagulability were evaluated.
As a result, in Example 8 having a pH of 5.0, the flavor of the vegetable protein was masked as in Example 1, and a crumbly coagulum that was very egg-like was obtained. On the other hand, in Example 9 with a pH of 9.0, a crumbly coagulum that resembled an egg was obtained, but the flavor was not as good as in Example 1, although the flavor of the vegetable protein was somewhat masked. .
From the above, it can be understood that the pH of the liquid egg substitute composition of the present invention is preferably 5.0 to 8.5.

<Test Example 4: Examination of types of calcium>
A liquid egg substitute composition of Example 10 was prepared in the same manner as in Example 1 except that calcium lactate pentahydrate in Example 1 was changed to calcium chloride (anhydrous). In Example 10, the amount of calcium chloride (anhydrous) was adjusted so that the calcium content was the same as in Example 1. Furthermore, using the prepared liquid egg substitute composition, a heated coagulum was prepared in the same manner as in Test Example 1, and its flavor was evaluated. As a result, as in Example 1, the flavor of the vegetable protein was masked, and a crumbly coagulum that resembled an egg was obtained.

Claims (3)

A liquid egg substitute composition containing plant-derived protein (excluding soybean-derived protein) and calcium,
The content of the protein is 3 to 15%,
The calcium content per 1 part by mass of the protein is 0.003 to 0.3 parts by mass,
Liquid egg substitute compositions (excluding those containing soybean cream) . A method for producing a liquid egg substitute composition containing plant-derived protein and calcium, the method comprising:
The content of the protein is 3 to 15%,
The calcium content per 1 part by mass of the protein is 0.003 to 0.3 parts by mass,
A method for producing liquid egg substitute compositions (excluding those containing soybean cream) (however, a step of adding a polysaccharide to a soybean protein solution heated in the presence of an alkaline earth metal to form a solution or dispersion and freezing it) , excluding those containing). Prepared using the liquid egg substitute composition according to claim 1 or 2 ,
A method for producing a heated solidified product.