WO2023199858A1 - Procédé de production d'aliment de type produit d'oeuf cuit - Google Patents

Procédé de production d'aliment de type produit d'oeuf cuit Download PDF

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WO2023199858A1
WO2023199858A1 PCT/JP2023/014359 JP2023014359W WO2023199858A1 WO 2023199858 A1 WO2023199858 A1 WO 2023199858A1 JP 2023014359 W JP2023014359 W JP 2023014359W WO 2023199858 A1 WO2023199858 A1 WO 2023199858A1
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Prior art keywords
gellan gum
egg product
baked egg
food
producing
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PCT/JP2023/014359
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English (en)
Japanese (ja)
Inventor
達朗 中野
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不二製油グループ本社株式会社
不二製油株式会社
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Publication of WO2023199858A1 publication Critical patent/WO2023199858A1/fr

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    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the present invention relates to a method for producing a baked egg product-like food.
  • Alternative technologies for baked egg products include egg-like baked and coagulated foods containing soybean cream and heat-coagulable vegetable protein materials (Patent Document 1), egg-free soybean protein paste, and starchy vegetables such as heat-treated pumpkin. , and a technique in which textured protein, etc. are kneaded, the dough is loosened, and then heated in a steamer (Patent Document 2). Furthermore, a baked egg product-like food product using water and oil as a soybean protein material is disclosed (Patent Document 3).
  • Non-egg compositions using proteins and lipids derived from peas and chickpeas include non-egg compositions using proteins and lipids derived from peas and chickpeas (Patent Document 4), full-fat soybean flour, and wheat flour. Also disclosed are egg substitute compositions containing soybean-derived protein, emulsifiers, etc. (Patent Document 5), and coagulated egg yolk-like compositions containing deacylated gellan gum, starch, and dried konjac products (Patent Document 6).
  • JP2017-169488A Japanese Patent Application Publication No. 2002-119260 Japanese Patent Application Publication No. 2018-038318 International publication 2013/067453 pamphlet International publication 2009/113655 pamphlet Japanese Patent Application Publication No. 2005-073526
  • Patent Document 1 also describes a formulation that does not use eggs, but water-based soybean cream is essential and distribution at room temperature is difficult.
  • Patent Document 2 when preparing a baked egg product-like food using the present composition, the steps such as paste preparation are complicated and are not as simple as the preparation of ordinary baked egg products.
  • Patent Document 3 has room for further improvement in flavor.
  • Patent Documents 4 and 5 both aim to replace eggs
  • Patent Document 4 only discloses examples of use in bakery products and mayonnaise, and the possibility of its use in baked egg-like foods is unclear.
  • dashimaki tamago which is a baked product-like food described in Patent Document 5
  • whole eggs are used as the material, and the content of the egg substitute composition is only a few percent, so it can hardly be called an egg substitute.
  • Patent Document 6 shows an example in which a soft-boiled egg was prepared by mixing a frozen egg white with a coagulated egg yolk-like composition, it is unclear whether an egg-free baked egg-like food can be obtained.
  • the technology to reproduce egg substitute foods without using eggs is not yet sufficient, and there is a need to develop alternative foods that are easy to prepare and delicious.
  • the object of the present invention is to provide a manufacturing method that can easily produce baked egg-like foods that have an appearance and texture similar to those of baked eggs without using eggs, using materials that can be distributed at room temperature. On offer.
  • the present inventor conducted a study and found that by simultaneously mixing soybean protein emulsion powder containing lipids and gellan gum containing native gellan gum in water and baking them, an appearance similar to that of egg-baked products can be obtained without using eggs.
  • the present invention was completed based on the discovery that it is possible to easily obtain a baked egg product-like food product with a similar texture.
  • the present invention (1) A method for producing a baked egg product-like food, including the following steps: (A) a step of dispersing and mixing soybean protein emulsion powder and gellan gum containing native gellan gum in water; (B) a step of firing the mixed solution of (A);
  • the soybean protein emulsion powder contains 5 to 55% by mass of total lipids based on the total protein content.
  • composition for producing a baked egg product-like food according to (8) wherein the gellan gum consists of a native gellan gum and a deacylated gellan gum;
  • (11) The composition for producing a baked egg product-like food according to any one of (8) to (10), which further contains a thermal coagulant in (A);
  • a method for producing a baked egg product-like food including the following steps: (A) a step of dispersing and mixing soybean protein emulsion powder and gellan gum containing native gellan gum in water; (B) a step of firing the mixed solution of (A);
  • the soybean protein emulsion powder contains 5 to 55% by mass of total lipids based on the total protein content.
  • gellan gum containing native gellan gum containing native gellan gum
  • a composition for producing a baked egg product-like food (25) The composition for producing a baked egg product-like food according to (24), wherein the gellan gum consists of a native gellan gum and a deacylated gellan gum; (26) The composition for producing a baked egg product-like food according to (25), wherein 5 to 35% by mass of gellan gum is deacylated gellan gum; It is related to.
  • the baked egg product according to the present invention refers to a coagulated food product obtained by baking eggs in a frying pan or the like. Specific examples include scrambled eggs, omelet wrappers, omelet rice wrappers, tamagoyaki, dashimaki omelets, fried eggs, minced eggs, and quiche. Furthermore, the fried egg product-like food according to the present invention refers to a food product that has an appearance and texture similar to the above-mentioned "baked egg product" and is obtained by replacing eggs with other materials. Among the baked egg products, scrambled eggs are preferable for the baked egg product-like food according to the present invention, and the appearance, texture, and flavor of scrambled eggs can be better reproduced.
  • the present invention uses soybean protein emulsion powder and gellan gum containing native gellan gum at the same time to obtain a baked egg product-like food that is easily dispersed and dissolved in water and becomes a gel-like product with moderate elasticity after baking. That's what I was able to do. Embodiments of the present invention will be specifically described below.
  • soybean protein emulsion powder of the present invention is obtained by drying an oil-in-water emulsion obtained by homogenizing soybean protein material, fats and oils, and water.
  • the soybean protein material herein preferably contains 50% by mass or more of soybean protein based on solid content. This amount is more preferably 55% by weight or more, still more preferably 60% by weight or more, even more preferably 70% by weight or more. Further, the soybean protein material is preferably one that is easily dispersed and dissolved in water and gels when the dispersion or aqueous solution is heated.
  • the protein content in the soybean protein emulsion powder is preferably 45 to 95% by mass. More preferably 50 to 90% by weight, still more preferably 55 to 90% by weight, even more preferably 60 to 85% by weight.
  • the protein content in the present invention is determined by measuring the amount of nitrogen by the Kjeldahl method and multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.
  • oils and fats mentioned here may be any edible fats and oils, such as soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, olive oil, rice oil, sunflower oil, palm oil, fractionated oils thereof, and hydrogenated oils. oils and transesterified oils.
  • the total lipid content of the soybean protein emulsion powder is preferably 5 to 55% by mass, more preferably 8 to 53% by mass, and even more preferably 10 to 53% by mass based on the total protein content of the soybean protein emulsion powder. be.
  • the total lipid content in the present invention is the value obtained by the acid decomposition method described in the Japanese Food Standard Composition Analysis Manual.
  • a hydrochloric acid solution (a mixture of 11 volumes of water and 25 volumes of concentrated hydrochloric acid) was added, acid decomposed while heating at 80°C for 30 minutes, and the extract was concentrated with diethyl ether and petroleum ether. Total lipid content.
  • a hydrochloric acid solution a mixture of 11 volumes of water and 25 volumes of concentrated hydrochloric acid
  • the extract was concentrated with diethyl ether and petroleum ether.
  • Total lipid content total lipid content.
  • it is preferable to prepare an oil-in-water emulsion by adding oil or fat to the above-mentioned soybean protein material dispersed or suspended in water and applying shearing in a wet state.
  • the homogenization device any method such as a homomixer or a high-pressure homogenizer may be used. It is preferable to dry the soybean protein emulsion powder after homogenization to prepare a soybean protein emulsion powder.
  • Drying here may be performed by any method such as freeze drying or spray drying.
  • the amount of oil and fat so that the total lipid content is 5 to 55% by mass based on the total protein content of the soybean protein emulsion powder, a dough with an appropriate viscosity can be obtained when dissolved in water, and it is easy to bake. As a result, a gel-like composition with moderate elasticity similar to a baked egg product can be obtained.
  • the total lipid content is less than 5% by mass based on the total protein content of the soybean protein emulsion powder, the viscosity when dispersed and dissolved in water will be low, resulting in the formation of gel-like compositions seen in baked egg products. The texture is poor and the image becomes messy.
  • the gel-like composition will become oily and may not be similar to a baked egg product.
  • Sun Rubber 10, Sun Rubber 20, Sun Rubber 50 manufactured by Fuji Oil Co., Ltd., etc. can be suitably used.
  • the gellan gum of the present invention is a type of polysaccharide produced by the microorganism Sphingomonas elodea using glucose as a nutrient source, and includes native gellan gum that has not undergone an acylation process and dehydrated gellan gum that has undergone an acylation process.
  • Native gellan gum is also called HA gellan gum, and commercially available products include Kelcogel LT-100 and Kelcogel HM (manufactured by San-Ei Gen FFI Co., Ltd.).
  • Deacylated gellan gum is also called LA gellan gum, and commercially available products include Kelcogel (manufactured by San-Ei Gen FFI Co., Ltd.).
  • the blending amount of gellan gum of the present invention is preferably 2 to 12% by mass based on the total protein content (dry weight) of the soybean protein emulsion powder. More preferably 3 to 11% by weight, 5 to 10% by weight, 6 to 9.5% by weight, or 6.5 to 9.5% by weight. Within this range, it is possible to obtain a baked egg product-like food that has a gel-like composition with appropriate elasticity and has an appearance and texture similar to a baked egg product.
  • the total protein content herein refers to the amount determined by measuring the amount of nitrogen by the Kjeldahl method and multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.
  • the gellan gum used in the present invention includes native gellan gum, but preferably the gellan gum is composed of native gellan gum and deacylated gellan gum.
  • the amount of the deacylated gellan gum to be blended may replace the native gellan gum, and the amount of the deacylated gellan gum to be blended is preferably 5 to 35% by mass of gellan gum. More preferably 10 to 35% by weight, 15 to 33% by weight, 20 to 33% by weight, or 25 to 30% by weight.
  • the texture of the coagulated gel after heating and baking can be imparted with an appropriate balance of both elasticity and disintegrability, and a good egg-baked product-like food that is quite similar to that of a baked egg product can be produced. Obtainable.
  • the above-mentioned soybean protein materials may be used in combination with the soybean protein emulsion powder to the extent that the effects of the present invention are not impaired.
  • the soybean protein material has good dispersibility in water and contains 75% by mass or more of soybean protein based on solid content. More preferably, it is 80% by mass, and even more preferably 85% by mass or more.
  • New Fuji Pro 1900, Fuji Pro 748, Prolina 4500 manufactured by Fuji Oil Co., Ltd.
  • the amount of the soybean protein material is preferably 10 to 25% by mass based on the dry weight of the baked egg product-like food. More preferably, it is 12 to 25% by weight, and even more preferably 15 to 23% by weight. Within this range, a gel-like composition with more appropriate elasticity can be obtained, and a baked egg product-like food with less soy odor and a flavor similar to that of baked egg products can be obtained.
  • the present invention may also contain a thermal coagulation accelerator.
  • the thermal coagulation accelerator here include coagulants such as magnesium chloride, calcium chloride, calcium sulfate, and glucono delta-lactone, and heat-gelling polysaccharides such as curdlan, methylcellulose, and LM pectin. can. More preferred are coagulants such as magnesium chloride, calcium chloride, calcium sulfate, and glucono delta-lactone, and even more preferred is calcium sulfate.
  • the thermal coagulation accelerator is 0.2 to 3.0% by mass, more preferably 0.3 to 2.5% by mass, 0.3% by mass based on the total protein content (dry weight) of the soybean protein emulsion powder.
  • the present invention may also contain an emulsifier.
  • the emulsifier referred to herein is preferably an emulsifier with an HLB (Hydrophilic-Lipophilic Balance) of 12 to 16 (hereinafter referred to as a high HLB emulsifier) and an emulsifier with an HLB (Hydrophilic-Lipophilic Balance) of 3 to 6 (hereinafter referred to as a low HLB emulsifier).
  • HLB Hydrophilic-Lipophilic Balance
  • a specific example of the high HLB emulsifier is lecithin whose main component is lysolecithin obtained by enzymatically decomposing lecithin. More preferred is lysolecithin made from soybeans.
  • the high HLB emulsifier is 0.3 to 5.0% by mass (dry weight), more preferably 0.5 to 4.5% by mass, 1 to 4% by mass based on the total protein content of the soybean protein emulsion powder. , or 1.5 to 3.5% by mass. Within this range, a moist texture can be imparted to the solidified gel after baking, and a good egg-baked product-like food that is quite similar to a baked egg product can be obtained.
  • the low HLB emulsifier is specifically preferably an emulsifier containing sorbitan fatty acid ester as a main component, more preferably sorbitan fatty acid ester bound to saturated fatty acid, and still more preferably sorbitan fatty acid ester bound to stearic acid.
  • Two or more low HLB emulsifiers may be used in combination.
  • the low HLB emulsifier is 1 to 8% by weight (dry weight), more preferably 1.5 to 7.5% by weight, 2 to 7% by weight, or 2.0% by weight, based on the total protein content of the soy protein emulsion powder. It is 5 to 6.8% by mass.
  • the solidified gel after baking can have a fluffy texture, and a good baked egg product-like food that is quite similar to a baked egg product can be obtained.
  • a high HLB emulsifier and a low HLB emulsifier are used together with a thermal coagulation accelerator, it is possible to prevent the collapse of the coagulated gel after heating and baking, and to impart a fluffy texture that more closely resembles baked egg products. It is possible to obtain a food product similar to a baked egg product with good quality, and the maximum effect can be obtained.
  • their total amount can be used within the above-mentioned range.
  • the high HLB emulsifier, the low HLB emulsifier, and the above-mentioned thermal coagulation accelerator can be added separately, it is preferable to add two or more types at the same time, and it is most preferable to add three types at the same time. If three types are added, the effects of the present invention can be maximized.
  • the present invention includes starch, oxidized starch, carbohydrates such as dextrin, yeast extract, flavoring agents, seasonings such as bouillon, pigments, colorants, fragrances, salts such as salt and leavening agents, etc.
  • starch oxidized starch
  • carbohydrates such as dextrin, yeast extract, flavoring agents, seasonings such as bouillon, pigments, colorants, fragrances, salts such as salt and leavening agents, etc.
  • Any of the raw materials normally used in publicly known baked egg product-like foods and other suitable raw materials can be used as long as they do not impede the effects of the present invention.
  • the timing of adding the raw materials is preferably during the mixing process.
  • the above raw materials are used as raw materials for baked egg product-like foods. These raw materials may be mixed in advance or may be added individually when dispersing and dissolving in water, which will be described later.
  • the raw material of the baked egg product-like food excluding water preferably contains 30% by mass or more of soybean protein emulsion powder in its solid content. The content is more preferably 35 to 70% by weight, and even more preferably 40 to 65% by weight. If there are many components other than the essential components listed above, it may be difficult to obtain the functions of the present invention.
  • the soybean protein emulsion powder and the gellan gum which are the main ingredients of the baked egg product-like food, are dispersed and dissolved in water and mixed to prepare a liquid dough.
  • the method of dispersing and dissolving the raw materials in water There are no particular restrictions on the method of dispersing and dissolving the raw materials in water; the two types of raw materials may be added to the water separately, or the powders of each raw material may be mixed together and then added to the water. . The latter case is preferred because it is easy to disperse and dissolve in water.
  • the powders may be mixed by placing them in a plastic bag and shaking them. The raw materials added to the water are stirred and mixed to be sufficiently dispersed and dissolved.
  • the stirring method there are no particular restrictions on the stirring method, but specific examples include chopsticks, a whisk, a hand mixer, and a Kenwood mixer.
  • the dispersed and dissolved liquid is used as a dough for the following operations.
  • the prepared dough is baked. To bake, heat a frying pan or iron plate, add oil if necessary, then pour in the batter and heat.
  • a baked egg product-like food can be obtained by stirring or rolling it into a shape according to the shape of the baked egg product.
  • the baking means may be changed depending on the product form of the baked egg product-like food, and examples include baking in an oven, frying, steaming, etc. in addition to baking in a frying pan.
  • the firing time and heating history vary depending on the raw materials used, and may be adjusted as appropriate to achieve a desired solidification state.
  • the amount of water is 500 to 800 parts by mass, more preferably 500 to 750 parts by mass, and even more preferably is 500 to 700 parts by mass. Within this range, it is possible to obtain a baked egg product-like food whose appearance and texture are similar to those of baked egg products.
  • the above raw materials other than the soybean protein emulsion powder and gellan gum are preferably added during the step of mixing the soybean protein emulsion powder, gellan gum, and water.
  • composition for production of baked egg product-like food The above-mentioned raw materials, ie, the composition which essentially includes soybean protein emulsion powder and gellan gum, and which are premixed with other raw materials as necessary, can be distributed and used at room temperature as a raw material for producing baked egg products-like foods.
  • the soybean protein emulsion powder contains a soybean protein emulsion powder containing 5 to 55% by mass of total lipids based on the total protein content contained in the soybean protein emulsion powder, and gellan gum, and contains (dry)
  • This is a composition for producing a baked egg product-like food which essentially contains 2 to 12% by mass of gellan gum, including native gellan gum (weight).
  • the gellan gum used in the composition for producing the baked egg product-like food of the present invention is preferably composed of native gellan gum and deacylated gellan gum. When using the deacylated gellan gum, it is preferable to replace the native gellan gum in an amount of 5 to 35% by mass of the gellan gum. More preferably 10 to 35% by weight, still more preferably 15 to 33% by weight, 20 to 33% by weight, or 25 to 30% by weight. The details of this amount are as described above.
  • the composition for producing the baked egg product-like food preferably contains 30% by mass or more of soybean protein emulsion powder in its solid content. The content is more preferably 35 to 70% by weight, still more preferably 40 to 65% by weight, even more preferably 40 to 60% by weight. If there are many components other than the essential components listed above, it may be difficult to obtain the functions of the present invention.
  • composition for producing a baked egg product-like food product of the present invention may further include a thermal coagulation accelerator, a high HLB emulsifier, and a low HLB emulsifier separately. More preferably, two or more types are added at the same time, and most preferably, three types are added at the same time. Details of this combination and amount are as described above.
  • the composition is characterized in that it is in the form of a powder, and can be distributed dry at room temperature, making it highly convenient.
  • the baked egg product-like food can be obtained by the same method as the above-mentioned preparation method.
  • water is 300 to 800 parts by weight, more preferably 400 to 750 parts by weight, even more preferably 400 to 700 parts by weight, and even more preferably 400 to 650 parts by weight, based on 100 parts by weight of the composition for production. It is. Within this range, it is possible to obtain a baked egg product-like food whose appearance and texture are similar to those of baked egg products.
  • the above-mentioned raw materials other than the manufacturing composition are preferably added during the process of preparing the dough by mixing and stirring the manufacturing composition with water.
  • compositions of the soy protein emulsion powder and soy protein material used in the study are shown in Table 1.
  • the protein content was measured by the Kjeldahl method, and the lipid content was measured by the acid decomposition method.
  • Soybean protein emulsion powder 1 "Sun Lover 10" (manufactured by Fuji Oil Co., Ltd.)
  • Soybean protein emulsion powder 2 “Sun Lover 20” (manufactured by Fuji Oil Co., Ltd.)
  • Soybean protein material 1 “New Fuji Pro KM” (manufactured by Fuji Oil Co., Ltd.)
  • Soy protein material 2 “New Fuji Pro 4500” (manufactured by Fuji Oil Co., Ltd.)
  • a scrambled egg-like food was prepared based on the following method.
  • the raw materials were mixed according to the formulation in Table 2, added to water and a juicer mixer, and mixed twice for 2 minutes to obtain a liquid dough.
  • the amount of water blended is the amount blended when the total of raw materials other than water is 100 parts by mass.
  • Table 3 shows the amount and ratio of each raw material to the total protein content in the soybean protein emulsion powder.
  • the amounts of gellan gum blended with respect to the total protein content in the soybean protein emulsion powder were 8.6, 8.8, 6.7, and 8.8% by mass, respectively.
  • the content of deacylated gellan gum in gellan gum was all 27.3% by mass, and in Example 4 it was 0% by mass.
  • the blending amount of the soybean protein material in Examples 2 to 4 was 18.3% by mass based on the dry weight of the baked egg product-like food.
  • the evaluation items were appearance, texture, and flavor after heating. Sensory evaluation was performed by eight panelists. Each evaluation item was evaluated on a 5-point scale, and the evaluation was done by a panel of panelists, and those with an evaluation of 3 points or more in 2 or more of the 3 items were deemed to have met the target quality and were passed. The evaluation results are listed in Table 4.
  • Example 1 in which soybean protein emulsion powder 1 was blended, a coagulated product with an appearance and texture resembling a scrambled egg was obtained, with a half-boiled feel, and the flavor was good, with no harsh soybean taste.
  • Comparative Example 1 in which soybean protein material 1 was blended, the appearance was crumbly, the texture was powdery and very poor, and the flavor was slightly strong in soybean flavor.
  • Comparative Example 2 in which soybean protein materials 1 and 2 were blended also showed improvement over Comparative Example 1, but did not reach the target quality.
  • Example 2 and 3 in which soy protein emulsion powder 1 and soy protein material 2, or soy protein emulsion powder 2 and soy protein material 2 were used in combination, the scrambled egg-like coagulum had a half-boiled feel and moderate disintegration. The quality was equivalent to or higher than that of Example 1.
  • Example 4 even by blending only native gellan gum, it was possible to obtain a scrambled egg-like food with moderate elasticity, although the disintegrability was weak.
  • Comparative Example 3 in which the same amount of lipid as in Example 3 was directly blended with palm oil without using soy protein emulsion powder, the texture tended to be improved compared to Comparative Example 1, but the texture was more likely to be improved than in Comparative Example 1. Didn't yield a flavorful, scrambled egg-like food. From the above, by using the composition for baked egg product-like foods, it was possible to obtain baked egg product-like foods with good flavor and texture.
  • the amount of water blended is the amount blended when the total of raw materials other than water is 100 parts by mass.
  • Table 6 shows the amount and ratio of each raw material to the total protein content in the soybean protein emulsion powder.
  • the amount of gellan gum blended was in the range of 8.8 to 9.1% by mass based on the total protein content contained in the soybean protein emulsion powder.
  • the content of deacylated gellan gum in the gellan gum was all 27.3% by mass, and the amount of soybean protein material blended was 17.8 to 18.3% per dry weight of the baked egg product-like food.
  • the amount of the thermal coagulation accelerator relative to the total protein content in the soybean protein emulsion powder was 0.7% by mass.
  • the blending amount of the low HLB emulsifier with respect to the total protein content in the soybean protein emulsion powder in Examples 6 and 7 was 3.2 and 6.5% by mass.
  • the blending amount of the high HLB emulsifier based on the total protein content in the soybean protein emulsion powder was 1.8 and 3.2% by mass.
  • the blending amount of the low HLB emulsifier relative to the total protein content in the soybean protein emulsion powder was 3.2 and 6.5% by mass
  • the blending amount of the high HLB emulsifier relative to the total protein content in the soybean protein emulsion powder. were 1.8 and 3.3% by mass.
  • Example 5 by blending a thermal coagulation accelerator, a high HLB emulsifier, and a low HLB emulsifier, scrambled egg-like foods that were very similar to scrambled eggs and had good appearance, texture, and flavor were obtained. .
  • Example 10 in which all of the thermal coagulation accelerator, high HLB emulsifier, and low HLB emulsifier were blended, a particularly good scrambled egg-like food with appropriate elasticity and disintegrability was obtained.

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Abstract

L'invention concerne un procédé de production d'un aliment de type produit d'oeuf cuit qui ressemble étroitement à un produit d'oeuf cuit en apparence et en texture sans utiliser d'oeufs et qui peut être facilement obtenu en utilisant des ingrédients qui peuvent être expédiés à température ambiante. Par mélange simultané de poudres d'émulsion de protéines de soja contenant des lipides et de gomme gellane dans de l'eau et par cuisson de celles-ci, un aliment de type produit d'oeuf cuit ayant l'aspect et la texture ressemblant étroitement à ceux d'un produit d'oeuf cuit peut être facilement obtenu sans utiliser d'oeufs.
PCT/JP2023/014359 2022-04-11 2023-04-07 Procédé de production d'aliment de type produit d'oeuf cuit WO2023199858A1 (fr)

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