Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L15/00—Egg products; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

• 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. In recent years, due to 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.
• 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
• an object of the present invention is to provide a novel coagulated egg-like food having good taste and texture like coagulated egg food.
• 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
• a coagulated egg-like food containing methylcellulose, component (A), water, edible oil and fat, and a protein material.
• 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
• the content of the component (A) is the mass ratio to the methyl cellulose
• 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.
• the step of obtaining the emulsion the step of further mixing a polysaccharide thickener.
• 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.
• the coagulated egg-like food contains methylcellulose, component (A), water, edible oil and protein material.
• 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 the hydrogen atoms of the hydroxyl groups of the methylcellulose 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.
• 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.
• the starch is, for example, food grade starch, and can be of various origins.
• 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.
• 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.
• 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 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.
• 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.
• Component (A) contains starch other than the low-molecular-weight starch.
• starch other than the low-molecular-weight starch in component (A) it is possible to select and use, for example, the above-mentioned starches.
• 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.
• 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.
• 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 methyl cellulose. 0.5 or greater, and even more preferably 0.7 or greater.
• 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 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.
• 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.
• 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 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 components 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 contain ingredients other than those mentioned above as appropriate.
• 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.
• seasonings such as salts and sodium glutamate
• coloring agents such as pigments, spices, flavors, preservatives, acidulants, thickeners, gelling agents, and antioxidants.
• 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.
• 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.
• 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.
• 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.
• the coagulated egg-white-like food portion is the aforementioned coagulated egg-white-like food.
• the coagulated egg yolk-like food portion contains powdered 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.
• 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.
• sauces such as tartar sauce
• fillings such as sandwich fillings
• salads such as potato salad.
• it is one selected from the group consisting of tartar sauce, filling and potato salad.
• 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.
• 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 step of obtaining the emulsion includes a step of mixing the polysaccharide thickener.
• 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.
• the coagulated egg yolk-like food part contains a powdered protein material.
• 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.
• 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.
• 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.
• 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.
• 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
• 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
• 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 obtained acid-treated high amylose cornstarch was measured by the method described later and found to be 1.2 ⁇ 10 4 .
• 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.
• 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.
• Powder raw materials methylcellulose, component (A), soybean protein, phosphate-crosslinked tapioca starch, salt, polysaccharide thickener
• 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.
• Example 1-1 using polysaccharide thickener A (succinoglycan) was good.
• the appearance and texture of the prepared scrambled egg-like food and the commercially available scrambled eggs produced using the eggs of the control example were evaluated by the average score of four expert panelists. Appearance was evaluated on a three-grade scale according to the following criteria, and 2 or more points were accepted. The texture was evaluated according to the same evaluation criteria as in Example 1. The evaluation results are also shown in Table 4.
• Example 2 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.
• 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.
• 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 and 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.
• 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
• Example 5-1 using phosphate-crosslinked tapioca starch was good in terms of taste.
• 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, core temperature 121° C., heating time 4 minutes) to obtain a boiled egg white-like food.
• retort-heated retort equipment: Hirayama Seisakusho HLM-36LBC, core temperature 121° C., heating time
• the texture (crisp and 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.

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