WO2024070002A1 - Liquid egg-substitute composition and heat-coagulated product - Google Patents
Liquid egg-substitute composition and heat-coagulated product Download PDFInfo
- Publication number
- WO2024070002A1 WO2024070002A1 PCT/JP2023/004763 JP2023004763W WO2024070002A1 WO 2024070002 A1 WO2024070002 A1 WO 2024070002A1 JP 2023004763 W JP2023004763 W JP 2023004763W WO 2024070002 A1 WO2024070002 A1 WO 2024070002A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- protein
- heat
- liquid egg
- mass
- supernatant
- Prior art date
Links
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- 239000006228 supernatant Substances 0.000 claims abstract description 50
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Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Definitions
- the present invention relates to a liquid egg substitute composition that can be used as a substitute for liquid egg and its heat-coagulated product.
- Egg dishes such as scrambled eggs, which are made by heating and solidifying liquid eggs, have long been popular due to the rich, rich flavor and vivid color that are unique to eggs.
- various liquid egg substitute compositions that use plant proteins instead of eggs have been developed.
- Patent Document 1 describes a liquid egg replacer composition containing 6% by mass or more and 17% by mass or less of protein extract from white kidney beans or black gram beans.
- Patent Document 2 describes a liquid egg replacer composition containing almond extract protein and curdlan, in which the almond extract protein content is 1% by mass or more and 15% by mass or less.
- the liquid egg replacer composition contains a sufficient amount of protein as a protein source.
- a liquid egg replacer composition that is closer to real eggs than conventional techniques, combining high thermal coagulation properties, an egg-like texture after heating, and a smooth mouthfeel.
- the object of the present invention is to provide a liquid egg replacer composition and a heat-coagulated product thereof that function as a protein source while also having high thermal coagulation properties and an egg-like texture and smooth feel on the tongue after heating.
- the inventors have conducted extensive research into a liquid egg substitute composition that contains vegetable protein while also containing the same or similar amount of protein as real liquid egg.
- the inventors have discovered that the balance between water-soluble and insoluble protein significantly affects thermal coagulation properties, and the texture and mouthfeel after heating.
- the inventors have used the supernatant protein contained in the supernatant obtained when centrifuged under specified conditions as an indicator of water-soluble protein, and have discovered the optimal ratio of the supernatant protein content to the total protein content, thereby completing the present invention.
- the present invention provides (1) A liquid egg replacer composition containing a vegetable protein and a heat-coagulating gelling agent, The total protein content is 8% by mass or more and 15% by mass or less, When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 ⁇ g for 15 minutes, the protein contained in the supernatant is defined as the supernatant protein.
- a liquid egg replacer composition wherein the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less.
- the present invention can provide a liquid egg replacer composition and its heat-coagulated product that function as a protein source while also having high thermal coagulation properties and an egg-like texture and smooth feel on the tongue after heating.
- the present invention relates to a liquid egg substitute composition that does not contain eggs or contains a small amount of eggs, and also contains vegetable protein and a heat-coagulating gelling agent.
- the liquid egg substitute composition of the present invention is characterized in that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the content of supernatant protein obtained by a predetermined method to the total protein content is 6% by mass or more and 21% or less.
- Consisting no eggs means that the composition does not contain any raw materials derived from eggs of birds that are generally used for food, such as eggs of chickens, quails, or ducks, and "containing a small amount of eggs” means that the liquid egg replacer composition contains 5% or less, preferably 3% or less, and more preferably 1% or less of raw materials derived from the eggs of the above birds.
- the liquid egg refers to an unheated liquid egg obtained by uniformly mixing liquid egg white and liquid egg yolk obtained by cracking an egg of a bird that is generally used for food. Since liquid eggs have heat coagulation properties, they are often eaten as heat-coagulated eggs. Therefore, liquid egg substitutes are required to have the same heat coagulation properties as liquid eggs and to have a texture similar to that of heat-coagulated eggs. In addition, it is more preferable that liquid egg substitutes have the same fluidity as liquid eggs, so that they can be easily used in cooking.
- heat-coagulated egg refers to a heat-coagulated liquid egg.
- heat-coagulated eggs include scrambled eggs, omelets, rolled eggs, fried eggs, thin fried eggs, shredded eggs, and cooked foods containing these.
- the heat-coagulated product of the present invention refers to a heat-coagulated product of the liquid egg substitute composition of the present invention.
- the heat-coagulated product is obtained by heating the liquid egg substitute composition in a frying pan, in a hot water bath, or by other appropriate method to coagulate (gel) it.
- the heat-coagulated product of the present invention has an egg-like texture and mouthfeel, and can therefore be used as a substitute for heat-coagulated eggs.
- the term "egg-like texture” refers to a fluffy and soft texture that is egg-like.
- the term “egg-like texture” refers to a smooth texture that is not rough.
- the liquid egg substitute composition of the present invention contains vegetable protein.
- the vegetable protein refers to the protein contained in beans, nuts, grains, potatoes, and other vegetable materials.
- the beans refer to the seeds of legumes, and examples thereof include soybeans, mung beans, kidney beans, red beans, cowpeas, broad beans, and peas.
- nuts and seeds include rapeseed, which is the seed of rapeseed, almonds, macadamia nuts, walnuts, and cashew nuts.
- grains include wheat, rice, corn, barley, oatmeal, rye, foxtail millet, barnyard millet, millet, sorghum, and buckwheat.
- liquid egg replacer composition of the present invention may contain one type of vegetable protein, but it is preferable that it contains multiple types of vegetable protein in order to achieve the optimal ratio of supernatant protein described below.
- the total protein content refers to the content of all proteins contained in the liquid egg replacer composition.
- the total protein content is 8% by mass or more and 15% by mass or less. This allows the total protein content to be adjusted to a range equivalent to or close to the protein content of chicken liquid eggs (about 12% by mass), allowing the liquid egg replacer composition to function as a protein source.
- the total protein content is preferably 8% by mass or more and 12% by mass or less, and more preferably 10% by mass or more and 12% by mass or less.
- the total protein content can be measured by a nitrogen quantitative conversion method.
- the total nitrogen content in a sample of the liquid egg replacer composition is quantified, and the protein content can be calculated by multiplying the nitrogen content by a certain nitrogen-protein conversion factor.
- the nitrogen content can be quantified, for example, by a combustion method (modified Dumas method) or a Kjeldahl method.
- the liquid egg replacer composition of the present invention may contain animal protein as a protein, but preferably contains mainly vegetable protein.
- the ratio of the vegetable protein content to the total protein content is preferably 95% or more, and more preferably 100%.
- the supernatant protein refers to the protein contained in the supernatant when the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 x g for 15 minutes.
- the proteins contained in the liquid egg replacer composition are classified into water-soluble proteins and insoluble proteins.
- Water-soluble proteins are proteins that have the property of being soluble in water.
- insoluble proteins are proteins that have the property of being poorly soluble in water.
- the amount of this supernatant protein is used as an index of the amount of water-soluble protein.
- the balance between water-soluble protein and insoluble protein can be optimized, and a liquid egg replacer composition can be obtained that combines heat-coagulating properties and egg-like properties after heating.
- the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less.
- the ratio of insoluble protein in the liquid egg replacer composition can be suppressed, and a smooth texture can be achieved.
- the ratio of water-soluble protein in the liquid egg replacer composition can be suppressed, and the heat coagulation property can be improved to obtain a minced or scrambled egg-like heat coagulated product.
- the ratio of the supernatant protein content to the total protein content is preferably 7% or more to ensure a smooth texture, and more preferably 19% or less to obtain a more favorable texture, and even more preferably 16% or less to obtain a higher heat coagulation property.
- the supernatant protein content can be measured by the nitrogen quantitative conversion method, similar to the total protein content.
- the supernatant protein content is preferably 0.1% by mass or more and 2.5% by mass or less.
- the supernatant protein content 0.1% by mass or more, it is easy to adjust the ratio of the supernatant protein content to the total protein content to 6% or more.
- a heat-coagulated product having an egg-like soft texture and a smooth feel on the tongue can be realized.
- the supernatant protein content 2.5% by mass or less it is easy to adjust the ratio of the supernatant protein content to the total protein content to 21% or less.
- the supernatant protein content is more preferably 0.4% by mass or more and 1.7% by mass or less.
- the heat-coagulating gelling agent of the present invention refers to a gelling agent that coagulates by heating.
- heat-coagulating gelling agents include curdlan, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylmethylcellulose.
- the heat-coagulating gelling agent of the present invention may contain curdlan.
- Curdlan is a general term for heat-coagulating polysaccharides mainly composed of ⁇ -1,3 glucoside bonds, and examples thereof include polysaccharides produced by Alcaligenes faecalis var.
- the content of the heat-coagulable gelling agent is not particularly limited, but in order to obtain high heat-coagulability and a fluffy texture characteristic of eggs, it can be 1% by mass or more and 6% by mass or less, and more preferably 2% by mass or more and 5% by mass or less.
- the ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 10% or more and 80% or less. This allows the supernatant protein, which is mainly composed of water-soluble proteins, to act appropriately on the thermocoagulant, forming a gel that has thermocoagulability but is not too hard. In order to obtain such an effect more effectively, the ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 15% or more and 70% or less, and even more preferably 20% or more and 60% or less.
- the liquid egg substitute composition of the present invention may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired.
- ingredients include seasonings (soy sauce, salt, pepper, amino acids, etc.), sugars (granulated sugar, white sugar, brown sugar, high fructose glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, sugar ethanol, etc.), edible oils and fats, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, flavorings, etc.
- the method for producing a liquid egg replacer composition of the present invention includes, for example, a step of preparing a liquid egg replacer composition so that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the supernatant protein content to the total protein content is 6% by mass or more and 21% by mass or less.
- ⁇ Preparation process> the vegetable protein, the heat-coagulable gelling agent, the water, and other raw materials are mixed with stirring to prepare a liquid egg replacer composition.
- the vegetable protein used may be a commercially available product, or the protein may be extracted from a vegetable material according to a conventional method.
- the total protein content in the liquid egg replacer composition is adjusted to be 8% by mass or more and 15% by mass or less.
- the ratio of the supernatant protein content in the liquid egg replacer composition to the total protein content is adjusted to be 6% by mass or more and 21% by mass or less.
- a method of adjusting the ratio may be used in which a raw material having a large amount of water-soluble protein and a raw material having a large amount of insoluble protein are mixed to adjust the ratio to the above ratio.
- a heat sterilization step can be carried out, if necessary. In this manner, the liquid egg replacer composition of the present invention is produced.
- Test Example 1 Protein Study [Preparation of liquid egg replacer composition]
- a liquid egg substitute composition was prepared according to the formulations shown in Tables 1 and 2. Specifically, the heat-coagulating gelling agent was mixed with water in advance and dispersed by stirring for 5 minutes in a Hiscotron. Then, vegetable protein and seasonings were added and stirred for 1 minute in a Hiscotron to prepare a liquid egg substitute composition. Curdlan was used as the heat-coagulating gelling agent.
- Examples 1 to 4 11 to 13 and Comparative Examples 1 to 4 shown in Table 1, a commercially available soy protein extract and a commercially available rice protein extract were used.
- Examples 5 to 8 and Comparative Examples 5 to 6 shown in Table 2 a commercially available rice protein extract and a commercially available rapeseed protein extract were used.
- Examples 9 and 10 shown in Table 2 a commercially available soy protein extract and a commercially available pea protein extract were used.
- Comparative Example 7 shown in Table 2 a commercially available almond protein extract was used.
- Soy protein extract Proleena HD101R, Fuji Oil Co., Ltd.
- Rice protein extract (Prodiem Rice 5020, Kerry Group PLC) contained 87% rice protein.
- Rapeseed protein extract Puratein HS, Merit Functional Foods
- Almond protein extract Almond Protein extract (Almond Protein Powder, Blue Diamond Growers) contained 44% almond protein.
- Pea protein extract (Pea Protein PP-CS, Organo Food Tech Co., Ltd.) contained 75% pea protein.
- the total protein content of each liquid egg replacer composition was formulated to be 8%, 10% or 12%.
- the ratio of the supernatant protein content to the total protein content was adjusted to 6% or more and 21% or less by adjusting the blending amount of each protein extract, whereas in Comparative Examples 1 to 7, the ratio was adjusted to less than 6% or more than 21% by adjusting the blending amount of each protein extract.
- the supernatant protein content was measured as follows.
- liquid egg replacer composition a portion of the liquid egg replacer composition was added to a 50 mL tube and centrifuged for 15 minutes at a centrifugal force of 8,000 x g using a centrifuge (product name: "Small High-Speed Refrigerated Centrifuge M201-IVD", manufactured by Sakuma Seisakusho Co., Ltd.).
- the amount of nitrogen contained in the supernatant after centrifugation was then quantified by the combustion method (modified Dumas method). The quantified amount of nitrogen was multiplied by 6.25, which is the nitrogen-to-protein conversion factor, to measure the supernatant protein content.
- Example 2 Study on heat-coagulating gelling agent> [Preparation of liquid egg substitute composition and heat coagulated product]
- the liquid egg replacer compositions of Examples 11 to 13 were prepared in the same manner as in Example 4, except that the content and/or type of the heat-coagulating gelling agent was changed.
- curdlan was used as the heat-coagulating gelling agent.
- curdlan and Metolose were used as the heat-coagulating gelling agent. Then, in the same manner as in Example 4, a crumbly heat-coagulated product was prepared using the prepared liquid egg replacer composition.
- liquid egg replacer compositions of Examples 11 and 13 spread sufficiently when poured into a frying pan, similar to liquid egg.
- liquid egg replacer composition of Example 12 which contains 6.0% by mass of curdlan, had a slightly high viscosity and was slightly difficult to spread when poured into a frying pan.
- the heat-coagulated product of Example 12 containing 6.0% by mass of curdlan and the heat-coagulated product of Example 13 containing 2.0% by mass of curdlan and 1.0% by mass of metolose had an egg-like texture that was neither too soft nor too hard, and were rated A.
- the heat-coagulated product of Example 11 containing 1.0% by mass of curdlan was slightly soft but had an egg-like texture, and was rated B2.
- all of the heat-coagulated products of Examples 11 to 13 had a good texture without any roughness and were rated A.
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Abstract
Provided is a liquid egg-substitute composition that contains a vegetable protein and a heat-coagulating gelling agent, wherein the total protein content thereof is 8-15 mass%, and the ratio of the content of a supernatant protein with respect to the total protein content is 6-21%, where the supernatant protein is the protein that is included in a supernatant when the liquid egg-substitute composition is centrifugally separated for 15 minutes at a centrifugal force of 8,000 × g.
Description
本発明は、液卵の代替物として用いることが可能な液卵代替組成物及びその加熱凝固物に関する。
The present invention relates to a liquid egg substitute composition that can be used as a substitute for liquid egg and its heat-coagulated product.
液卵を加熱凝固させたスクランブルエッグ等の卵調理品は、卵独特のコク深い風味、及び鮮やかな色彩等から、好んで食されてきた。一方で、近年は、健康への配慮や、植物性食品への嗜好の高まり等から、卵を使用せずに植物性タンパク質を使用した様々な液卵代替組成物が開発されている。
Egg dishes such as scrambled eggs, which are made by heating and solidifying liquid eggs, have long been popular due to the rich, rich flavor and vivid color that are unique to eggs. However, in recent years, due to health concerns and the growing preference for plant-based foods, various liquid egg substitute compositions that use plant proteins instead of eggs have been developed.
例えば、特許文献１には、白色系のインゲンマメ種又はケツルアズキ種の豆の抽出タンパク質を６質量％以上１７質量％以下含有する液卵代替組成物が記載されている。
また、特許文献２には、アーモンドの抽出タンパク質およびカードランを含有する液卵代替組成物であって、アーモンドの抽出タンパク質の含有量が１質量％以上１５質量％以下である液卵代替組成物が記載されている。 For example, Patent Document 1 describes a liquid egg replacer composition containing 6% by mass or more and 17% by mass or less of protein extract from white kidney beans or black gram beans.
Furthermore, Patent Document 2 describes a liquid egg replacer composition containing almond extract protein and curdlan, in which the almond extract protein content is 1% by mass or more and 15% by mass or less.
また、特許文献２には、アーモンドの抽出タンパク質およびカードランを含有する液卵代替組成物であって、アーモンドの抽出タンパク質の含有量が１質量％以上１５質量％以下である液卵代替組成物が記載されている。 For example, Patent Document 1 describes a liquid egg replacer composition containing 6% by mass or more and 17% by mass or less of protein extract from white kidney beans or black gram beans.
Furthermore, Patent Document 2 describes a liquid egg replacer composition containing almond extract protein and curdlan, in which the almond extract protein content is 1% by mass or more and 15% by mass or less.
液卵代替組成物は、本物の卵に近い栄養学的な機能を提供するため、タンパク質の供給源として十分な量のタンパク質を含有していることが好ましい。これに加えて、高い熱凝固性、加熱後の卵らしい食感及び滑らかな舌触りを兼ね備えた、従来の技術よりもさらに本物の卵に近い液卵代替組成物が望まれている。
In order to provide nutritional functions similar to those of real eggs, it is preferable that the liquid egg replacer composition contains a sufficient amount of protein as a protein source. In addition, there is a demand for a liquid egg replacer composition that is closer to real eggs than conventional techniques, combining high thermal coagulation properties, an egg-like texture after heating, and a smooth mouthfeel.
以上のような事情に鑑み、本発明の目的は、タンパク質の供給源として機能しつつ、高い熱凝固性と、加熱後の卵らしい食感及び滑らかな舌触りとを兼ね備えた液卵代替組成物及びその加熱凝固物を提供することにある。
In view of the above circumstances, the object of the present invention is to provide a liquid egg replacer composition and a heat-coagulated product thereof that function as a protein source while also having high thermal coagulation properties and an egg-like texture and smooth feel on the tongue after heating.
本発明者らは、上記目的を達成すべく、植物性タンパク質を含有しつつ、本物の液卵と同等又は近い量のタンパク質を含有する液卵代替組成物について鋭意研究を重ねた。本発明者らは、水溶性タンパク質と不溶性タンパク質のバランスが、熱凝固性、加熱後の食感及び舌触りに大きく影響を及ぼすことを見出した。さらに、本発明者らは、水溶性タンパク質の指標として、所定の条件で遠心分離したときの上清に含まれる上清タンパク質を用い、総タンパク質含有量に対する当該上清タンパク質の含有量の最適な割合を見出し、本発明を完成するに至った。
In order to achieve the above object, the inventors have conducted extensive research into a liquid egg substitute composition that contains vegetable protein while also containing the same or similar amount of protein as real liquid egg. The inventors have discovered that the balance between water-soluble and insoluble protein significantly affects thermal coagulation properties, and the texture and mouthfeel after heating. Furthermore, the inventors have used the supernatant protein contained in the supernatant obtained when centrifuged under specified conditions as an indicator of water-soluble protein, and have discovered the optimal ratio of the supernatant protein content to the total protein content, thereby completing the present invention.
すなわち、本発明は、
（１）植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、
総タンパク質含有量が８質量％以上１５質量％以下であり、
前記液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、
前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、６％以上２１％以下である
液卵代替組成物、
（２）前記熱凝固性ゲル化剤の含有量に対する前記上清タンパク質の含有量の割合が、１０％以上８０％以下である
（１）に記載の液卵代替組成物、
（３）前記上清タンパク質の含有量が、０．１質量％以上２．５質量％以下である
（１）に記載の液卵代替組成物、
（４）（１）から（３）のいずれか一項に記載の液卵代替組成物の加熱凝固物、
である。 That is, the present invention provides
(1) A liquid egg replacer composition containing a vegetable protein and a heat-coagulating gelling agent,
The total protein content is 8% by mass or more and 15% by mass or less,
When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 × g for 15 minutes, the protein contained in the supernatant is defined as the supernatant protein.
A liquid egg replacer composition, wherein the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less.
(2) The liquid egg replacer composition according to (1), wherein the ratio of the content of the supernatant protein to the content of the heat-coagulating gelling agent is 10% or more and 80% or less.
(3) The liquid egg replacer composition according to (1), wherein the supernatant protein content is 0.1% by mass or more and 2.5% by mass or less.
(4) A heat-coagulated product of the liquid egg replacer composition according to any one of (1) to (3).
It is.
（１）植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、
総タンパク質含有量が８質量％以上１５質量％以下であり、
前記液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、
前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、６％以上２１％以下である
液卵代替組成物、
（２）前記熱凝固性ゲル化剤の含有量に対する前記上清タンパク質の含有量の割合が、１０％以上８０％以下である
（１）に記載の液卵代替組成物、
（３）前記上清タンパク質の含有量が、０．１質量％以上２．５質量％以下である
（１）に記載の液卵代替組成物、
（４）（１）から（３）のいずれか一項に記載の液卵代替組成物の加熱凝固物、
である。 That is, the present invention provides
(1) A liquid egg replacer composition containing a vegetable protein and a heat-coagulating gelling agent,
The total protein content is 8% by mass or more and 15% by mass or less,
When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 × g for 15 minutes, the protein contained in the supernatant is defined as the supernatant protein.
A liquid egg replacer composition, wherein the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less.
(2) The liquid egg replacer composition according to (1), wherein the ratio of the content of the supernatant protein to the content of the heat-coagulating gelling agent is 10% or more and 80% or less.
(3) The liquid egg replacer composition according to (1), wherein the supernatant protein content is 0.1% by mass or more and 2.5% by mass or less.
(4) A heat-coagulated product of the liquid egg replacer composition according to any one of (1) to (3).
It is.
以上のように、本発明によれば、タンパク質の供給源として機能しつつ、高い熱凝固性と、加熱後の卵らしい食感及び滑らかな舌触りとを兼ね備えた液卵代替組成物及びその加熱凝固物を提供することができる。
As described above, the present invention can provide a liquid egg replacer composition and its heat-coagulated product that function as a protein source while also having high thermal coagulation properties and an egg-like texture and smooth feel on the tongue after heating.
以下、本発明を詳細に説明する。
The present invention is explained in detail below.
＜液卵代替組成物＞
本発明は、卵を含有しない又は卵を少量含有し、かつ、植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物に関する。本発明の液卵代替組成物は、総タンパク質含有量が８質量％以上１５質量％以下であり、総タンパク質含有量に対する、所定の方法で得られた上清タンパク質の含有量の割合が、６％以上２１％以下であることを特徴とする。本発明の液卵代替組成物は、液卵同様に加熱することで、本物のスクランブルエッグや炒り卵等の加熱凝固卵に近い食感及び舌触りを有する加熱凝固物を調製することができる。
「卵を含有しない」とは、鶏、鶉、アヒルの卵など、一般に食用に供される鳥類の卵由来の原料を含有していないことをいい、「卵を少量含有する」とは、上記鳥類の卵由来の原料を、液卵代替組成物中に５％以下、好ましくは３％以下、より好ましくは１％以下含有することをいう。 Liquid egg replacer composition
The present invention relates to a liquid egg substitute composition that does not contain eggs or contains a small amount of eggs, and also contains vegetable protein and a heat-coagulating gelling agent. The liquid egg substitute composition of the present invention is characterized in that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the content of supernatant protein obtained by a predetermined method to the total protein content is 6% by mass or more and 21% or less. By heating the liquid egg substitute composition of the present invention in the same manner as liquid eggs, it is possible to prepare a heat-coagulated product having a texture and mouthfeel similar to that of heat-coagulated eggs such as real scrambled eggs and fried eggs.
"Containing no eggs" means that the composition does not contain any raw materials derived from eggs of birds that are generally used for food, such as eggs of chickens, quails, or ducks, and "containing a small amount of eggs" means that the liquid egg replacer composition contains 5% or less, preferably 3% or less, and more preferably 1% or less of raw materials derived from the eggs of the above birds.
本発明は、卵を含有しない又は卵を少量含有し、かつ、植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物に関する。本発明の液卵代替組成物は、総タンパク質含有量が８質量％以上１５質量％以下であり、総タンパク質含有量に対する、所定の方法で得られた上清タンパク質の含有量の割合が、６％以上２１％以下であることを特徴とする。本発明の液卵代替組成物は、液卵同様に加熱することで、本物のスクランブルエッグや炒り卵等の加熱凝固卵に近い食感及び舌触りを有する加熱凝固物を調製することができる。
「卵を含有しない」とは、鶏、鶉、アヒルの卵など、一般に食用に供される鳥類の卵由来の原料を含有していないことをいい、「卵を少量含有する」とは、上記鳥類の卵由来の原料を、液卵代替組成物中に５％以下、好ましくは３％以下、より好ましくは１％以下含有することをいう。 Liquid egg replacer composition
The present invention relates to a liquid egg substitute composition that does not contain eggs or contains a small amount of eggs, and also contains vegetable protein and a heat-coagulating gelling agent. The liquid egg substitute composition of the present invention is characterized in that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the content of supernatant protein obtained by a predetermined method to the total protein content is 6% by mass or more and 21% or less. By heating the liquid egg substitute composition of the present invention in the same manner as liquid eggs, it is possible to prepare a heat-coagulated product having a texture and mouthfeel similar to that of heat-coagulated eggs such as real scrambled eggs and fried eggs.
"Containing no eggs" means that the composition does not contain any raw materials derived from eggs of birds that are generally used for food, such as eggs of chickens, quails, or ducks, and "containing a small amount of eggs" means that the liquid egg replacer composition contains 5% or less, preferably 3% or less, and more preferably 1% or less of raw materials derived from the eggs of the above birds.
＜液卵＞
本発明において、液卵とは、一般に食用に供される鳥類の卵を割卵して得られた液卵白と液卵黄を均一に混合した未加熱の液卵をいう。
液卵は、加熱凝固性を有するため、加熱凝固卵として喫食されることが多い。そのため、液卵の代替物としては、液卵と同等の加熱凝固性を有し、かつ加熱凝固物の食感が加熱凝固卵に近いことが求められる。また、調理に用いやすいことから、液卵の代替物は液卵と同等の流動性を有することがより好ましい。 <Liquid egg>
In the present invention, the liquid egg refers to an unheated liquid egg obtained by uniformly mixing liquid egg white and liquid egg yolk obtained by cracking an egg of a bird that is generally used for food.
Since liquid eggs have heat coagulation properties, they are often eaten as heat-coagulated eggs. Therefore, liquid egg substitutes are required to have the same heat coagulation properties as liquid eggs and to have a texture similar to that of heat-coagulated eggs. In addition, it is more preferable that liquid egg substitutes have the same fluidity as liquid eggs, so that they can be easily used in cooking.
本発明において、液卵とは、一般に食用に供される鳥類の卵を割卵して得られた液卵白と液卵黄を均一に混合した未加熱の液卵をいう。
液卵は、加熱凝固性を有するため、加熱凝固卵として喫食されることが多い。そのため、液卵の代替物としては、液卵と同等の加熱凝固性を有し、かつ加熱凝固物の食感が加熱凝固卵に近いことが求められる。また、調理に用いやすいことから、液卵の代替物は液卵と同等の流動性を有することがより好ましい。 <Liquid egg>
In the present invention, the liquid egg refers to an unheated liquid egg obtained by uniformly mixing liquid egg white and liquid egg yolk obtained by cracking an egg of a bird that is generally used for food.
Since liquid eggs have heat coagulation properties, they are often eaten as heat-coagulated eggs. Therefore, liquid egg substitutes are required to have the same heat coagulation properties as liquid eggs and to have a texture similar to that of heat-coagulated eggs. In addition, it is more preferable that liquid egg substitutes have the same fluidity as liquid eggs, so that they can be easily used in cooking.
＜加熱凝固卵＞
本発明において、加熱凝固卵とは、液卵の加熱凝固物を意味する。加熱凝固卵としては、例えば、スクランブルエッグ、オムレツ、卵焼き、炒り卵、薄焼き卵、錦糸卵、及びこれらを含む調理品等が挙げられる。 <Heat-coagulated eggs>
In the present invention, the term "heat-coagulated egg" refers to a heat-coagulated liquid egg. Examples of heat-coagulated eggs include scrambled eggs, omelets, rolled eggs, fried eggs, thin fried eggs, shredded eggs, and cooked foods containing these.
本発明において、加熱凝固卵とは、液卵の加熱凝固物を意味する。加熱凝固卵としては、例えば、スクランブルエッグ、オムレツ、卵焼き、炒り卵、薄焼き卵、錦糸卵、及びこれらを含む調理品等が挙げられる。 <Heat-coagulated eggs>
In the present invention, the term "heat-coagulated egg" refers to a heat-coagulated liquid egg. Examples of heat-coagulated eggs include scrambled eggs, omelets, rolled eggs, fried eggs, thin fried eggs, shredded eggs, and cooked foods containing these.
＜加熱凝固物＞
本発明の加熱凝固物とは、本発明の液卵代替組成物の加熱凝固物をいう。当該加熱凝固物は、上記液卵代替組成物をフライパン、湯煎、その他の適当な方法で加熱して、凝固（ゲル化）させたものである。本発明の加熱凝固物は、卵らしい食感及び舌触りを有するため、加熱凝固卵の代替物として用いることができる。
なお、本発明において、「卵らしい食感」とは、卵らしいふんわりとした柔らかい食感をいう。また、本発明において、「卵らしい舌触り」とは、ざらつきを感じない滑らかな舌触りをいう。 <Heated coagulation>
The heat-coagulated product of the present invention refers to a heat-coagulated product of the liquid egg substitute composition of the present invention. The heat-coagulated product is obtained by heating the liquid egg substitute composition in a frying pan, in a hot water bath, or by other appropriate method to coagulate (gel) it. The heat-coagulated product of the present invention has an egg-like texture and mouthfeel, and can therefore be used as a substitute for heat-coagulated eggs.
In the present invention, the term "egg-like texture" refers to a fluffy and soft texture that is egg-like. In addition, in the present invention, the term "egg-like texture" refers to a smooth texture that is not rough.
本発明の加熱凝固物とは、本発明の液卵代替組成物の加熱凝固物をいう。当該加熱凝固物は、上記液卵代替組成物をフライパン、湯煎、その他の適当な方法で加熱して、凝固（ゲル化）させたものである。本発明の加熱凝固物は、卵らしい食感及び舌触りを有するため、加熱凝固卵の代替物として用いることができる。
なお、本発明において、「卵らしい食感」とは、卵らしいふんわりとした柔らかい食感をいう。また、本発明において、「卵らしい舌触り」とは、ざらつきを感じない滑らかな舌触りをいう。 <Heated coagulation>
The heat-coagulated product of the present invention refers to a heat-coagulated product of the liquid egg substitute composition of the present invention. The heat-coagulated product is obtained by heating the liquid egg substitute composition in a frying pan, in a hot water bath, or by other appropriate method to coagulate (gel) it. The heat-coagulated product of the present invention has an egg-like texture and mouthfeel, and can therefore be used as a substitute for heat-coagulated eggs.
In the present invention, the term "egg-like texture" refers to a fluffy and soft texture that is egg-like. In addition, in the present invention, the term "egg-like texture" refers to a smooth texture that is not rough.
＜植物性タンパク質＞
本発明の液卵代替組成物は、植物性タンパク質を含有する。植物性タンパク質とは、豆類、種実類（ナッツ）、穀類、いも類、その他の植物性素材に含まれるタンパク質をいう。豆類とは、マメ科植物の種子をいい、例えば、大豆、緑豆、インゲン豆、小豆、ササゲ、ソラ豆、エンドウ豆等が挙げられる。種実類としては、例えば、アブラナの種子である菜種、アーモンド、マカデミアナッツ、クルミ、カシューナッツ等が挙げられる。穀類としては、例えば、小麦、米、トウモロコシ、大麦、オートミール（燕麦）、ライ麦、アワ、ヒエ、キビ、モロコシ、ソバ等が挙げられる。いも類としては、さつまいも、じゃがいも、さといも、こんにゃくいも、ながいも等が挙げられる。その他の植物性素材としては、例えば、上記以外の野菜、果実等が挙げられる。
本発明の液卵代替組成物は、１種類の植物性タンパク質を含有してもよいが、後述する上清タンパク質の最適な割合を実現するために、複数種の植物性タンパク質を含有するとよい。 <Plant Protein>
The liquid egg substitute composition of the present invention contains vegetable protein. The vegetable protein refers to the protein contained in beans, nuts, grains, potatoes, and other vegetable materials. The beans refer to the seeds of legumes, and examples thereof include soybeans, mung beans, kidney beans, red beans, cowpeas, broad beans, and peas. Examples of nuts and seeds include rapeseed, which is the seed of rapeseed, almonds, macadamia nuts, walnuts, and cashew nuts. Examples of grains include wheat, rice, corn, barley, oatmeal, rye, foxtail millet, barnyard millet, millet, sorghum, and buckwheat. Examples of potatoes include sweet potato, potato, taro, konjac potato, and yam. Examples of other vegetable materials include vegetables and fruits other than those mentioned above.
The liquid egg replacer composition of the present invention may contain one type of vegetable protein, but it is preferable that it contains multiple types of vegetable protein in order to achieve the optimal ratio of supernatant protein described below.
本発明の液卵代替組成物は、植物性タンパク質を含有する。植物性タンパク質とは、豆類、種実類（ナッツ）、穀類、いも類、その他の植物性素材に含まれるタンパク質をいう。豆類とは、マメ科植物の種子をいい、例えば、大豆、緑豆、インゲン豆、小豆、ササゲ、ソラ豆、エンドウ豆等が挙げられる。種実類としては、例えば、アブラナの種子である菜種、アーモンド、マカデミアナッツ、クルミ、カシューナッツ等が挙げられる。穀類としては、例えば、小麦、米、トウモロコシ、大麦、オートミール（燕麦）、ライ麦、アワ、ヒエ、キビ、モロコシ、ソバ等が挙げられる。いも類としては、さつまいも、じゃがいも、さといも、こんにゃくいも、ながいも等が挙げられる。その他の植物性素材としては、例えば、上記以外の野菜、果実等が挙げられる。
本発明の液卵代替組成物は、１種類の植物性タンパク質を含有してもよいが、後述する上清タンパク質の最適な割合を実現するために、複数種の植物性タンパク質を含有するとよい。 <Plant Protein>
The liquid egg substitute composition of the present invention contains vegetable protein. The vegetable protein refers to the protein contained in beans, nuts, grains, potatoes, and other vegetable materials. The beans refer to the seeds of legumes, and examples thereof include soybeans, mung beans, kidney beans, red beans, cowpeas, broad beans, and peas. Examples of nuts and seeds include rapeseed, which is the seed of rapeseed, almonds, macadamia nuts, walnuts, and cashew nuts. Examples of grains include wheat, rice, corn, barley, oatmeal, rye, foxtail millet, barnyard millet, millet, sorghum, and buckwheat. Examples of potatoes include sweet potato, potato, taro, konjac potato, and yam. Examples of other vegetable materials include vegetables and fruits other than those mentioned above.
The liquid egg replacer composition of the present invention may contain one type of vegetable protein, but it is preferable that it contains multiple types of vegetable protein in order to achieve the optimal ratio of supernatant protein described below.
＜総タンパク質含有量＞
本発明において、総タンパク質含有量とは、液卵代替組成物に含まれる全てのタンパク質の含有量をいう。本発明の液卵代替組成物では、総タンパク質含有量が８質量％以上１５質量％以下である。これにより、総タンパク質含有量を、鶏の液卵のタンパク質含有量（約１２質量％）と同等又は近い範囲に調整することができ、液卵代替組成物をタンパク質の供給源として機能させることができる。
また、本物の卵らしさを演出しつつ十分な量のタンパク質を含有させるため、総タンパク質含有量は、８質量％以上１２質量％以下であるとよく、１０質量％以上１２質量％以下であるとよりよい。
総タンパク質含有量は、窒素定量換算法により測定することができる。具体的には、液卵代替組成物のサンプル中の全窒素量を定量し、その窒素量に一定の窒素・タンパク質換算係数を乗じてタンパク質量を算出することができる。窒素量は、例えば、燃焼法（改良デュマ法）やケルダール法により定量することができる。
なお、本発明の液卵代替組成物は、タンパク質として動物性タンパク質を含有していてもよいが、主に植物性タンパク質を含有するとよい。例えば、総タンパク質含有量に対する植物性タンパク質の含有量の割合は、９５％以上であるとよく、１００％であるとよりよい。 <Total protein content>
In the present invention, the total protein content refers to the content of all proteins contained in the liquid egg replacer composition. In the liquid egg replacer composition of the present invention, the total protein content is 8% by mass or more and 15% by mass or less. This allows the total protein content to be adjusted to a range equivalent to or close to the protein content of chicken liquid eggs (about 12% by mass), allowing the liquid egg replacer composition to function as a protein source.
In order to provide a sufficient amount of protein while still appearing to resemble a real egg, the total protein content is preferably 8% by mass or more and 12% by mass or less, and more preferably 10% by mass or more and 12% by mass or less.
The total protein content can be measured by a nitrogen quantitative conversion method. Specifically, the total nitrogen content in a sample of the liquid egg replacer composition is quantified, and the protein content can be calculated by multiplying the nitrogen content by a certain nitrogen-protein conversion factor. The nitrogen content can be quantified, for example, by a combustion method (modified Dumas method) or a Kjeldahl method.
The liquid egg replacer composition of the present invention may contain animal protein as a protein, but preferably contains mainly vegetable protein. For example, the ratio of the vegetable protein content to the total protein content is preferably 95% or more, and more preferably 100%.
本発明において、総タンパク質含有量とは、液卵代替組成物に含まれる全てのタンパク質の含有量をいう。本発明の液卵代替組成物では、総タンパク質含有量が８質量％以上１５質量％以下である。これにより、総タンパク質含有量を、鶏の液卵のタンパク質含有量（約１２質量％）と同等又は近い範囲に調整することができ、液卵代替組成物をタンパク質の供給源として機能させることができる。
また、本物の卵らしさを演出しつつ十分な量のタンパク質を含有させるため、総タンパク質含有量は、８質量％以上１２質量％以下であるとよく、１０質量％以上１２質量％以下であるとよりよい。
総タンパク質含有量は、窒素定量換算法により測定することができる。具体的には、液卵代替組成物のサンプル中の全窒素量を定量し、その窒素量に一定の窒素・タンパク質換算係数を乗じてタンパク質量を算出することができる。窒素量は、例えば、燃焼法（改良デュマ法）やケルダール法により定量することができる。
なお、本発明の液卵代替組成物は、タンパク質として動物性タンパク質を含有していてもよいが、主に植物性タンパク質を含有するとよい。例えば、総タンパク質含有量に対する植物性タンパク質の含有量の割合は、９５％以上であるとよく、１００％であるとよりよい。 <Total protein content>
In the present invention, the total protein content refers to the content of all proteins contained in the liquid egg replacer composition. In the liquid egg replacer composition of the present invention, the total protein content is 8% by mass or more and 15% by mass or less. This allows the total protein content to be adjusted to a range equivalent to or close to the protein content of chicken liquid eggs (about 12% by mass), allowing the liquid egg replacer composition to function as a protein source.
In order to provide a sufficient amount of protein while still appearing to resemble a real egg, the total protein content is preferably 8% by mass or more and 12% by mass or less, and more preferably 10% by mass or more and 12% by mass or less.
The total protein content can be measured by a nitrogen quantitative conversion method. Specifically, the total nitrogen content in a sample of the liquid egg replacer composition is quantified, and the protein content can be calculated by multiplying the nitrogen content by a certain nitrogen-protein conversion factor. The nitrogen content can be quantified, for example, by a combustion method (modified Dumas method) or a Kjeldahl method.
The liquid egg replacer composition of the present invention may contain animal protein as a protein, but preferably contains mainly vegetable protein. For example, the ratio of the vegetable protein content to the total protein content is preferably 95% or more, and more preferably 100%.
＜上清タンパク質＞
本発明において、上清タンパク質とは、液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離したときの上清に含まれるタンパク質をいう。
ここで、液卵代替組成物に含まれるタンパク質は、水溶性タンパク質と不溶性タンパク質とに分類される。水溶性タンパク質とは、水に溶ける性質を有するタンパク質をいう。これに対し、不溶性タンパク質とは、水に溶けにくい性質を有するタンパク質をいう。
液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離すると、ほぼ全ての不溶性タンパク質は沈降する。このため、上清に含まれる上清タンパク質は、主に水溶性タンパク質となる。本発明では、この上清タンパク質の量を水溶性タンパク質の量の指標として用いる。
本発明者らは、以下のような知見から、水溶性タンパク質と不溶性タンパク質とのバランスが液卵代替組成物の卵らしさに大きく関与することを見出した。まず、水溶性タンパク質の割合が高いタンパク質源を用いると、十分な加熱凝固性が得られにくい。また、不溶性タンパク質の割合が高いタンパク質源を用いると、加熱凝固物がざらついた舌触りになりやすい。さらに、水溶性タンパク質又は不溶性タンパク質の一方の割合が高いタンパク質源を用いると、加熱凝固物が柔らかくなったりゲル状に硬くなったりして安定した食感が得られにくい。
これらの知見に基づいて、本発明では、総タンパク質含有量に対する、水溶性タンパク質の指標である上清タンパク質の含有量の割合を後述する範囲に調整することで、水溶性タンパク質と不溶性タンパク質のバランスを最適化でき、加熱凝固性と加熱後の卵らしさとを兼ね備えた液卵代替組成物を得ることができる。 <Supernatant protein>
In the present invention, the supernatant protein refers to the protein contained in the supernatant when the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 x g for 15 minutes.
Here, the proteins contained in the liquid egg replacer composition are classified into water-soluble proteins and insoluble proteins. Water-soluble proteins are proteins that have the property of being soluble in water. In contrast, insoluble proteins are proteins that have the property of being poorly soluble in water.
When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000×g for 15 minutes, almost all of the insoluble proteins are precipitated. Therefore, the supernatant protein contained in the supernatant is mainly water-soluble protein. In the present invention, the amount of this supernatant protein is used as an index of the amount of water-soluble protein.
Based on the following findings, the present inventors have found that the balance between water-soluble and insoluble proteins plays a major role in the egg-like texture of a liquid egg replacer composition. First, when a protein source with a high proportion of water-soluble protein is used, it is difficult to obtain sufficient heat coagulation. Also, when a protein source with a high proportion of insoluble protein is used, the heat coagulated product tends to have a rough texture. Furthermore, when a protein source with a high proportion of either water-soluble or insoluble protein is used, the heat coagulated product becomes soft or hardens like a gel, making it difficult to obtain a stable texture.
Based on these findings, in the present invention, by adjusting the ratio of the supernatant protein content, which is an indicator of water-soluble protein, to the total protein content within the range described below, the balance between water-soluble protein and insoluble protein can be optimized, and a liquid egg replacer composition can be obtained that combines heat-coagulating properties and egg-like properties after heating.
本発明において、上清タンパク質とは、液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離したときの上清に含まれるタンパク質をいう。
ここで、液卵代替組成物に含まれるタンパク質は、水溶性タンパク質と不溶性タンパク質とに分類される。水溶性タンパク質とは、水に溶ける性質を有するタンパク質をいう。これに対し、不溶性タンパク質とは、水に溶けにくい性質を有するタンパク質をいう。
液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離すると、ほぼ全ての不溶性タンパク質は沈降する。このため、上清に含まれる上清タンパク質は、主に水溶性タンパク質となる。本発明では、この上清タンパク質の量を水溶性タンパク質の量の指標として用いる。
本発明者らは、以下のような知見から、水溶性タンパク質と不溶性タンパク質とのバランスが液卵代替組成物の卵らしさに大きく関与することを見出した。まず、水溶性タンパク質の割合が高いタンパク質源を用いると、十分な加熱凝固性が得られにくい。また、不溶性タンパク質の割合が高いタンパク質源を用いると、加熱凝固物がざらついた舌触りになりやすい。さらに、水溶性タンパク質又は不溶性タンパク質の一方の割合が高いタンパク質源を用いると、加熱凝固物が柔らかくなったりゲル状に硬くなったりして安定した食感が得られにくい。
これらの知見に基づいて、本発明では、総タンパク質含有量に対する、水溶性タンパク質の指標である上清タンパク質の含有量の割合を後述する範囲に調整することで、水溶性タンパク質と不溶性タンパク質のバランスを最適化でき、加熱凝固性と加熱後の卵らしさとを兼ね備えた液卵代替組成物を得ることができる。 <Supernatant protein>
In the present invention, the supernatant protein refers to the protein contained in the supernatant when the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 x g for 15 minutes.
Here, the proteins contained in the liquid egg replacer composition are classified into water-soluble proteins and insoluble proteins. Water-soluble proteins are proteins that have the property of being soluble in water. In contrast, insoluble proteins are proteins that have the property of being poorly soluble in water.
When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000×g for 15 minutes, almost all of the insoluble proteins are precipitated. Therefore, the supernatant protein contained in the supernatant is mainly water-soluble protein. In the present invention, the amount of this supernatant protein is used as an index of the amount of water-soluble protein.
Based on the following findings, the present inventors have found that the balance between water-soluble and insoluble proteins plays a major role in the egg-like texture of a liquid egg replacer composition. First, when a protein source with a high proportion of water-soluble protein is used, it is difficult to obtain sufficient heat coagulation. Also, when a protein source with a high proportion of insoluble protein is used, the heat coagulated product tends to have a rough texture. Furthermore, when a protein source with a high proportion of either water-soluble or insoluble protein is used, the heat coagulated product becomes soft or hardens like a gel, making it difficult to obtain a stable texture.
Based on these findings, in the present invention, by adjusting the ratio of the supernatant protein content, which is an indicator of water-soluble protein, to the total protein content within the range described below, the balance between water-soluble protein and insoluble protein can be optimized, and a liquid egg replacer composition can be obtained that combines heat-coagulating properties and egg-like properties after heating.
＜総タンパク質含有量に対する上清タンパク質の含有量の割合＞
本発明において、総タンパク質含有量に対する上清タンパク質の含有量の割合は、６％以上２１％以下である。当該割合を６％以上とすることで、液卵代替組成物中の不溶性タンパク質の割合を抑制でき、滑らかな舌触りを実現できる。また、当該割合を２１％以下とすることで、液卵代替組成物中の水溶性タンパク質の割合を抑制でき、加熱凝固性を高め、そぼろ状やスクランブルエッグ状の加熱凝固物を得ることができる。さらに、当該割合を６％以上２１％以下とすることで、水溶性タンパク質と不溶性タンパク質とのバランスを調整でき、ふんわりとした柔らかさと適度な硬さとを備えた卵らしい食感に調整することができる。
さらに、総タンパク質含有量に対する上清タンパク質の含有量の割合は、より確実に滑らかな舌触りを得るため、７％以上であるとよい。また、当該割合は、より好ましい食感を得るため、１９％以下であるとよく、さらに、より高い加熱凝固性を得るため、１６％以下であるとよりよい。
なお、上清タンパク質の含有量は、総タンパク質含有量と同様に、窒素定量換算法により測定することができる。 <Proportion of supernatant protein content to total protein content>
In the present invention, the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less. By setting the ratio at 6% or more, the ratio of insoluble protein in the liquid egg replacer composition can be suppressed, and a smooth texture can be achieved. Furthermore, by setting the ratio at 21% or less, the ratio of water-soluble protein in the liquid egg replacer composition can be suppressed, and the heat coagulation property can be improved to obtain a minced or scrambled egg-like heat coagulated product. Furthermore, by setting the ratio at 6% or more and 21% or less, the balance between water-soluble protein and insoluble protein can be adjusted, and an egg-like texture with fluffy softness and moderate hardness can be adjusted.
Furthermore, the ratio of the supernatant protein content to the total protein content is preferably 7% or more to ensure a smooth texture, and more preferably 19% or less to obtain a more favorable texture, and even more preferably 16% or less to obtain a higher heat coagulation property.
The supernatant protein content can be measured by the nitrogen quantitative conversion method, similar to the total protein content.
本発明において、総タンパク質含有量に対する上清タンパク質の含有量の割合は、６％以上２１％以下である。当該割合を６％以上とすることで、液卵代替組成物中の不溶性タンパク質の割合を抑制でき、滑らかな舌触りを実現できる。また、当該割合を２１％以下とすることで、液卵代替組成物中の水溶性タンパク質の割合を抑制でき、加熱凝固性を高め、そぼろ状やスクランブルエッグ状の加熱凝固物を得ることができる。さらに、当該割合を６％以上２１％以下とすることで、水溶性タンパク質と不溶性タンパク質とのバランスを調整でき、ふんわりとした柔らかさと適度な硬さとを備えた卵らしい食感に調整することができる。
さらに、総タンパク質含有量に対する上清タンパク質の含有量の割合は、より確実に滑らかな舌触りを得るため、７％以上であるとよい。また、当該割合は、より好ましい食感を得るため、１９％以下であるとよく、さらに、より高い加熱凝固性を得るため、１６％以下であるとよりよい。
なお、上清タンパク質の含有量は、総タンパク質含有量と同様に、窒素定量換算法により測定することができる。 <Proportion of supernatant protein content to total protein content>
In the present invention, the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less. By setting the ratio at 6% or more, the ratio of insoluble protein in the liquid egg replacer composition can be suppressed, and a smooth texture can be achieved. Furthermore, by setting the ratio at 21% or less, the ratio of water-soluble protein in the liquid egg replacer composition can be suppressed, and the heat coagulation property can be improved to obtain a minced or scrambled egg-like heat coagulated product. Furthermore, by setting the ratio at 6% or more and 21% or less, the balance between water-soluble protein and insoluble protein can be adjusted, and an egg-like texture with fluffy softness and moderate hardness can be adjusted.
Furthermore, the ratio of the supernatant protein content to the total protein content is preferably 7% or more to ensure a smooth texture, and more preferably 19% or less to obtain a more favorable texture, and even more preferably 16% or less to obtain a higher heat coagulation property.
The supernatant protein content can be measured by the nitrogen quantitative conversion method, similar to the total protein content.
＜上清タンパク質の含有量＞
本発明において、上清タンパク質の含有量は、０．１質量％以上２．５質量％以下であるとよい。上清タンパク質の含有量を０．１質量％以上とすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上に調整しやすくなる。この結果、卵らしい柔らかい食感と滑らかな舌触りとを有する加熱凝固物を実現することができる。また、上清タンパク質の含有量を２．５質量％以下にすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を２１％以下に調整しやすくなる。この結果、加熱によって十分に凝固した、そぼろ状やスクランブルエッグ状の加熱凝固物が得られやすくなる。
さらに、上記作用効果をより効果的に得る観点から、上清タンパク質の含有量は、０．４質量％以上１．７質量％以下であるとよりよい。 <Supernatant protein content>
In the present invention, the supernatant protein content is preferably 0.1% by mass or more and 2.5% by mass or less. By making the supernatant protein content 0.1% by mass or more, it is easy to adjust the ratio of the supernatant protein content to the total protein content to 6% or more. As a result, a heat-coagulated product having an egg-like soft texture and a smooth feel on the tongue can be realized. Furthermore, by making the supernatant protein content 2.5% by mass or less, it is easy to adjust the ratio of the supernatant protein content to the total protein content to 21% or less. As a result, a heat-coagulated product that is sufficiently coagulated by heating and has a minced or scrambled egg shape can be easily obtained.
Furthermore, from the viewpoint of more effectively obtaining the above-mentioned action and effect, the supernatant protein content is more preferably 0.4% by mass or more and 1.7% by mass or less.
本発明において、上清タンパク質の含有量は、０．１質量％以上２．５質量％以下であるとよい。上清タンパク質の含有量を０．１質量％以上とすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上に調整しやすくなる。この結果、卵らしい柔らかい食感と滑らかな舌触りとを有する加熱凝固物を実現することができる。また、上清タンパク質の含有量を２．５質量％以下にすることで、総タンパク質含有量に対する上清タンパク質の含有量の割合を２１％以下に調整しやすくなる。この結果、加熱によって十分に凝固した、そぼろ状やスクランブルエッグ状の加熱凝固物が得られやすくなる。
さらに、上記作用効果をより効果的に得る観点から、上清タンパク質の含有量は、０．４質量％以上１．７質量％以下であるとよりよい。 <Supernatant protein content>
In the present invention, the supernatant protein content is preferably 0.1% by mass or more and 2.5% by mass or less. By making the supernatant protein content 0.1% by mass or more, it is easy to adjust the ratio of the supernatant protein content to the total protein content to 6% or more. As a result, a heat-coagulated product having an egg-like soft texture and a smooth feel on the tongue can be realized. Furthermore, by making the supernatant protein content 2.5% by mass or less, it is easy to adjust the ratio of the supernatant protein content to the total protein content to 21% or less. As a result, a heat-coagulated product that is sufficiently coagulated by heating and has a minced or scrambled egg shape can be easily obtained.
Furthermore, from the viewpoint of more effectively obtaining the above-mentioned action and effect, the supernatant protein content is more preferably 0.4% by mass or more and 1.7% by mass or less.
＜熱凝固性ゲル化剤＞
本発明の熱凝固性ゲル化剤とは、加熱によって凝固するゲル化剤をいう。熱凝固性ゲル化剤としては、例えばカードラン、メチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルメチルセルロース等が挙げられる。本発明において、熱凝固性ゲル化剤を用いることで、加熱凝固性を有する液卵と同様の加熱調理が可能となる。
本発明の熱凝固性ゲル化剤は、カードランを含むとよい。カードランは、β－１，３グルコシド結合を主体とした加熱凝固性多糖類の総称であり、例えば、Ａｌｃａｌｉｇｅｎｅｓ ｆａｅｃａｌｉｓ ｖａｒ．ｍｙｘｏｇｅｎｅｓ菌類によって生産される多糖類が挙げられる。カードランとしては、市販品を用いることができる。
熱凝固性ゲル化剤の含有量は、特に限定されないが、高い加熱凝固性と卵らしいふんわりとした食感とを得るため、１質量％以上６質量％以下とすることができ、さらに２質量％以上５質量％以下であるとよい。 <Thermal coagulation gelling agent>
The heat-coagulating gelling agent of the present invention refers to a gelling agent that coagulates by heating. Examples of heat-coagulating gelling agents include curdlan, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylmethylcellulose. In the present invention, by using a heat-coagulating gelling agent, cooking similar to that of liquid egg having heat-coagulating properties is possible.
The heat-coagulating gelling agent of the present invention may contain curdlan. Curdlan is a general term for heat-coagulating polysaccharides mainly composed of β-1,3 glucoside bonds, and examples thereof include polysaccharides produced by Alcaligenes faecalis var. myxogenes fungi. Commercially available products can be used as the curdlan.
The content of the heat-coagulable gelling agent is not particularly limited, but in order to obtain high heat-coagulability and a fluffy texture characteristic of eggs, it can be 1% by mass or more and 6% by mass or less, and more preferably 2% by mass or more and 5% by mass or less.
本発明の熱凝固性ゲル化剤とは、加熱によって凝固するゲル化剤をいう。熱凝固性ゲル化剤としては、例えばカードラン、メチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルメチルセルロース等が挙げられる。本発明において、熱凝固性ゲル化剤を用いることで、加熱凝固性を有する液卵と同様の加熱調理が可能となる。
本発明の熱凝固性ゲル化剤は、カードランを含むとよい。カードランは、β－１，３グルコシド結合を主体とした加熱凝固性多糖類の総称であり、例えば、Ａｌｃａｌｉｇｅｎｅｓ ｆａｅｃａｌｉｓ ｖａｒ．ｍｙｘｏｇｅｎｅｓ菌類によって生産される多糖類が挙げられる。カードランとしては、市販品を用いることができる。
熱凝固性ゲル化剤の含有量は、特に限定されないが、高い加熱凝固性と卵らしいふんわりとした食感とを得るため、１質量％以上６質量％以下とすることができ、さらに２質量％以上５質量％以下であるとよい。 <Thermal coagulation gelling agent>
The heat-coagulating gelling agent of the present invention refers to a gelling agent that coagulates by heating. Examples of heat-coagulating gelling agents include curdlan, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylmethylcellulose. In the present invention, by using a heat-coagulating gelling agent, cooking similar to that of liquid egg having heat-coagulating properties is possible.
The heat-coagulating gelling agent of the present invention may contain curdlan. Curdlan is a general term for heat-coagulating polysaccharides mainly composed of β-1,3 glucoside bonds, and examples thereof include polysaccharides produced by Alcaligenes faecalis var. myxogenes fungi. Commercially available products can be used as the curdlan.
The content of the heat-coagulable gelling agent is not particularly limited, but in order to obtain high heat-coagulability and a fluffy texture characteristic of eggs, it can be 1% by mass or more and 6% by mass or less, and more preferably 2% by mass or more and 5% by mass or less.
＜熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合＞
熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、１０％以上８０％以下であるとよい。これにより、主に水溶性タンパク質で構成される上清タンパク質が熱凝固性ゲル化剤に適度に作用し、熱凝固性は有しつつも、硬すぎないゲルを形成させることができる。また、このような作用効果をより効果的に得るため、熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、１５％以上７０％以下であるとよりよく、さらに、２０％以上６０％以下であるとより一層よい。 <Ratio of supernatant protein content to heat-coagulating gelling agent content>
The ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 10% or more and 80% or less. This allows the supernatant protein, which is mainly composed of water-soluble proteins, to act appropriately on the thermocoagulant, forming a gel that has thermocoagulability but is not too hard. In order to obtain such an effect more effectively, the ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 15% or more and 70% or less, and even more preferably 20% or more and 60% or less.
熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、１０％以上８０％以下であるとよい。これにより、主に水溶性タンパク質で構成される上清タンパク質が熱凝固性ゲル化剤に適度に作用し、熱凝固性は有しつつも、硬すぎないゲルを形成させることができる。また、このような作用効果をより効果的に得るため、熱凝固性ゲル化剤の含有量に対する上清タンパク質の含有量の割合は、１５％以上７０％以下であるとよりよく、さらに、２０％以上６０％以下であるとより一層よい。 <Ratio of supernatant protein content to heat-coagulating gelling agent content>
The ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 10% or more and 80% or less. This allows the supernatant protein, which is mainly composed of water-soluble proteins, to act appropriately on the thermocoagulant, forming a gel that has thermocoagulability but is not too hard. In order to obtain such an effect more effectively, the ratio of the content of the supernatant protein to the content of the thermocoagulant is preferably 15% or more and 70% or less, and even more preferably 20% or more and 60% or less.
＜その他の原料＞
本発明の液卵代替組成物は、本発明の効果を損なわない範囲で、上記以外の原料を含有することができる。このような原料としては、例えば、調味料類（醤油、食塩、胡椒、アミノ酸等）、糖類（グラニュ糖、上白糖、三温糖、果糖ぶどう糖液糖、澱粉類、デキストリン、フルクトース、トレハロース、グルコース、乳糖、オリゴ糖、糖エタノール等）、食用油脂、静菌剤（グリシン、酢酸ナトリウム等）、ｐＨ調整剤（有機酸、有機酸塩等）、保存料、酸化防止剤、香料等が挙げられる。 <Other ingredients>
The liquid egg substitute composition of the present invention may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Examples of such ingredients include seasonings (soy sauce, salt, pepper, amino acids, etc.), sugars (granulated sugar, white sugar, brown sugar, high fructose glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, sugar ethanol, etc.), edible oils and fats, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, flavorings, etc.
本発明の液卵代替組成物は、本発明の効果を損なわない範囲で、上記以外の原料を含有することができる。このような原料としては、例えば、調味料類（醤油、食塩、胡椒、アミノ酸等）、糖類（グラニュ糖、上白糖、三温糖、果糖ぶどう糖液糖、澱粉類、デキストリン、フルクトース、トレハロース、グルコース、乳糖、オリゴ糖、糖エタノール等）、食用油脂、静菌剤（グリシン、酢酸ナトリウム等）、ｐＨ調整剤（有機酸、有機酸塩等）、保存料、酸化防止剤、香料等が挙げられる。 <Other ingredients>
The liquid egg substitute composition of the present invention may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Examples of such ingredients include seasonings (soy sauce, salt, pepper, amino acids, etc.), sugars (granulated sugar, white sugar, brown sugar, high fructose glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, sugar ethanol, etc.), edible oils and fats, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, flavorings, etc.
＜液卵代替組成物の製造方法＞
本発明の液卵代替組成物の製造方法は、例えば、総タンパク質含有量が８質量％以上１５質量％以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合が６％以上２１％以下となるように、液卵代替組成物を調製する工程を含む。 <Method of producing liquid egg replacer composition>
The method for producing a liquid egg replacer composition of the present invention includes, for example, a step of preparing a liquid egg replacer composition so that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the supernatant protein content to the total protein content is 6% by mass or more and 21% by mass or less.
本発明の液卵代替組成物の製造方法は、例えば、総タンパク質含有量が８質量％以上１５質量％以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合が６％以上２１％以下となるように、液卵代替組成物を調製する工程を含む。 <Method of producing liquid egg replacer composition>
The method for producing a liquid egg replacer composition of the present invention includes, for example, a step of preparing a liquid egg replacer composition so that the total protein content is 8% by mass or more and 15% by mass or less, and the ratio of the supernatant protein content to the total protein content is 6% by mass or more and 21% by mass or less.
＜調製工程＞
本工程では、植物性タンパク質と、熱凝固性ゲル化剤と、水と、その他の原料と、を攪拌して混合し、液卵代替組成物を調製する。
植物性タンパク質は、市販品を用いてもよく、あるいは、常法に従って植物性素材からタンパク質を抽出してもよい。
液卵代替組成物中の総タンパク質含有量は、８質量％以上１５質量％以下となるように調製される。また、総タンパク質含有量に対する、液卵代替組成物中の上清タンパク質の含有量の割合は、６％以上２１％以下となるように調製される。当該割合の調製方法としては、例えば、水溶性タンパク質の多い原料と、不溶性タンパク質の多い原料と、を混合して、上記割合に調製する方法が挙げられる。
なお、調製工程後、必要に応じて、加熱殺菌工程を行うこともできる。
以上により、本発明の液卵代替組成物が製造される。 <Preparation process>
In this process, the vegetable protein, the heat-coagulable gelling agent, the water, and other raw materials are mixed with stirring to prepare a liquid egg replacer composition.
The vegetable protein used may be a commercially available product, or the protein may be extracted from a vegetable material according to a conventional method.
The total protein content in the liquid egg replacer composition is adjusted to be 8% by mass or more and 15% by mass or less. The ratio of the supernatant protein content in the liquid egg replacer composition to the total protein content is adjusted to be 6% by mass or more and 21% by mass or less. For example, a method of adjusting the ratio may be used in which a raw material having a large amount of water-soluble protein and a raw material having a large amount of insoluble protein are mixed to adjust the ratio to the above ratio.
After the preparation step, a heat sterilization step can be carried out, if necessary.
In this manner, the liquid egg replacer composition of the present invention is produced.
本工程では、植物性タンパク質と、熱凝固性ゲル化剤と、水と、その他の原料と、を攪拌して混合し、液卵代替組成物を調製する。
植物性タンパク質は、市販品を用いてもよく、あるいは、常法に従って植物性素材からタンパク質を抽出してもよい。
液卵代替組成物中の総タンパク質含有量は、８質量％以上１５質量％以下となるように調製される。また、総タンパク質含有量に対する、液卵代替組成物中の上清タンパク質の含有量の割合は、６％以上２１％以下となるように調製される。当該割合の調製方法としては、例えば、水溶性タンパク質の多い原料と、不溶性タンパク質の多い原料と、を混合して、上記割合に調製する方法が挙げられる。
なお、調製工程後、必要に応じて、加熱殺菌工程を行うこともできる。
以上により、本発明の液卵代替組成物が製造される。 <Preparation process>
In this process, the vegetable protein, the heat-coagulable gelling agent, the water, and other raw materials are mixed with stirring to prepare a liquid egg replacer composition.
The vegetable protein used may be a commercially available product, or the protein may be extracted from a vegetable material according to a conventional method.
The total protein content in the liquid egg replacer composition is adjusted to be 8% by mass or more and 15% by mass or less. The ratio of the supernatant protein content in the liquid egg replacer composition to the total protein content is adjusted to be 6% by mass or more and 21% by mass or less. For example, a method of adjusting the ratio may be used in which a raw material having a large amount of water-soluble protein and a raw material having a large amount of insoluble protein are mixed to adjust the ratio to the above ratio.
After the preparation step, a heat sterilization step can be carried out, if necessary.
In this manner, the liquid egg replacer composition of the present invention is produced.
以下、本発明について、実施例及び比較例に基づき具体的に説明する。なお、本発明はこれらに限定されない。
The present invention will be specifically described below based on examples and comparative examples. Note that the present invention is not limited to these.
＜試験例１：タンパク質についての検討＞
［液卵代替組成物の調製］
表１及び表２に記載の配合で、液卵代替組成物を調製した。具体的には、熱凝固性ゲル化剤をあらかじめ水に混合し、ヒスコトロンで５分撹拌して分散させた。その後植物性タンパク質と調味料を加え、ヒストコロンで１分間攪拌し、液卵代替組成物を調製した。熱凝固性ゲル化剤としては、カードランを用いた。
表１に示す実施例１～４、１１～１３及び比較例１～４では、市販の大豆タンパク質抽出物及び市販のコメタンパク質抽出物を用いた。表２に示す実施例５～８及び比較例５～６では、市販のコメタンパク質抽出物及び市販の菜種タンパク質抽出物を用いた。表２に示す実施例９及び１０は、市販の大豆タンパク質抽出物及び市販のエンドウ豆タンパク質抽出物を用いた。表２に示す比較例７では、市販のアーモンドタンパク質抽出物を用いた。
大豆タンパク質抽出物（「プロリーナHD101R」、不二製油株式会社製）は、大豆タンパク質を８３％含んでいた。コメタンパク質抽出物（「Prodiem Rice 5020」、KERRY GROUP P.L.C.製）は、コメタンパク質を８７％含んでいた。菜種タンパク質抽出物（「Puratein HS」、Merit Functional Foods製）は、菜種タンパク質を９３％含んでいた。アーモンドタンパク質抽出物（「Almond Protein Powder」、Blue Diamond Growers製）は、アーモンドタンパク質を４４％含んでいた。エンドウ豆タンパク質抽出物（「エンドウたん白 PP-CS」、オルガノフードテック株式会社製）は、エンドウ豆タンパク質を７５％含んでいた。 Test Example 1: Protein Study
[Preparation of liquid egg replacer composition]
A liquid egg substitute composition was prepared according to the formulations shown in Tables 1 and 2. Specifically, the heat-coagulating gelling agent was mixed with water in advance and dispersed by stirring for 5 minutes in a Hiscotron. Then, vegetable protein and seasonings were added and stirred for 1 minute in a Hiscotron to prepare a liquid egg substitute composition. Curdlan was used as the heat-coagulating gelling agent.
In Examples 1 to 4, 11 to 13 and Comparative Examples 1 to 4 shown in Table 1, a commercially available soy protein extract and a commercially available rice protein extract were used. In Examples 5 to 8 and Comparative Examples 5 to 6 shown in Table 2, a commercially available rice protein extract and a commercially available rapeseed protein extract were used. In Examples 9 and 10 shown in Table 2, a commercially available soy protein extract and a commercially available pea protein extract were used. In Comparative Example 7 shown in Table 2, a commercially available almond protein extract was used.
Soy protein extract (Proleena HD101R, Fuji Oil Co., Ltd.) contained 83% soy protein. Rice protein extract (Prodiem Rice 5020, Kerry Group PLC) contained 87% rice protein. Rapeseed protein extract (Puratein HS, Merit Functional Foods) contained 93% rapeseed protein. Almond protein extract (Almond Protein Powder, Blue Diamond Growers) contained 44% almond protein. Pea protein extract (Pea Protein PP-CS, Organo Food Tech Co., Ltd.) contained 75% pea protein.
［液卵代替組成物の調製］
表１及び表２に記載の配合で、液卵代替組成物を調製した。具体的には、熱凝固性ゲル化剤をあらかじめ水に混合し、ヒスコトロンで５分撹拌して分散させた。その後植物性タンパク質と調味料を加え、ヒストコロンで１分間攪拌し、液卵代替組成物を調製した。熱凝固性ゲル化剤としては、カードランを用いた。
表１に示す実施例１～４、１１～１３及び比較例１～４では、市販の大豆タンパク質抽出物及び市販のコメタンパク質抽出物を用いた。表２に示す実施例５～８及び比較例５～６では、市販のコメタンパク質抽出物及び市販の菜種タンパク質抽出物を用いた。表２に示す実施例９及び１０は、市販の大豆タンパク質抽出物及び市販のエンドウ豆タンパク質抽出物を用いた。表２に示す比較例７では、市販のアーモンドタンパク質抽出物を用いた。
大豆タンパク質抽出物（「プロリーナHD101R」、不二製油株式会社製）は、大豆タンパク質を８３％含んでいた。コメタンパク質抽出物（「Prodiem Rice 5020」、KERRY GROUP P.L.C.製）は、コメタンパク質を８７％含んでいた。菜種タンパク質抽出物（「Puratein HS」、Merit Functional Foods製）は、菜種タンパク質を９３％含んでいた。アーモンドタンパク質抽出物（「Almond Protein Powder」、Blue Diamond Growers製）は、アーモンドタンパク質を４４％含んでいた。エンドウ豆タンパク質抽出物（「エンドウたん白 PP-CS」、オルガノフードテック株式会社製）は、エンドウ豆タンパク質を７５％含んでいた。 Test Example 1: Protein Study
[Preparation of liquid egg replacer composition]
A liquid egg substitute composition was prepared according to the formulations shown in Tables 1 and 2. Specifically, the heat-coagulating gelling agent was mixed with water in advance and dispersed by stirring for 5 minutes in a Hiscotron. Then, vegetable protein and seasonings were added and stirred for 1 minute in a Hiscotron to prepare a liquid egg substitute composition. Curdlan was used as the heat-coagulating gelling agent.
In Examples 1 to 4, 11 to 13 and Comparative Examples 1 to 4 shown in Table 1, a commercially available soy protein extract and a commercially available rice protein extract were used. In Examples 5 to 8 and Comparative Examples 5 to 6 shown in Table 2, a commercially available rice protein extract and a commercially available rapeseed protein extract were used. In Examples 9 and 10 shown in Table 2, a commercially available soy protein extract and a commercially available pea protein extract were used. In Comparative Example 7 shown in Table 2, a commercially available almond protein extract was used.
Soy protein extract (Proleena HD101R, Fuji Oil Co., Ltd.) contained 83% soy protein. Rice protein extract (Prodiem Rice 5020, Kerry Group PLC) contained 87% rice protein. Rapeseed protein extract (Puratein HS, Merit Functional Foods) contained 93% rapeseed protein. Almond protein extract (Almond Protein Powder, Blue Diamond Growers) contained 44% almond protein. Pea protein extract (Pea Protein PP-CS, Organo Food Tech Co., Ltd.) contained 75% pea protein.
以下の表３及び４に示すように、各液卵代替組成物の総タンパク質含有量は、８％、１０％又は１２％に調製された。
実施例１～１０では、各タンパク質抽出物の配合量を調整することで、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上２１％以下に調整した。一方、比較例１～７では、各タンパク質抽出物の配合量を調整することで、当該割合を６％未満又は２１％より大きくなるように調整した。
上清タンパク質の含有量は、以下のように測定した。まず、液卵代替組成物の一部を50ｍＬのチューブに添加し、遠心分離機（製品名「小型高速冷却遠心機M201-IVD」、株式会社佐久間製作所製）を用いて８，０００×ｇの遠心力で１５分間遠心した。その後、遠心分離後の上清に含まれる窒素量を燃焼法（改良デュマ法）によって定量した。定量された窒素量に対し、窒素・タンパク質換算係数である６．２５を乗じて、上清タンパク質の含有量を測定した。 As shown in Tables 3 and 4 below, the total protein content of each liquid egg replacer composition was formulated to be 8%, 10% or 12%.
In Examples 1 to 10, the ratio of the supernatant protein content to the total protein content was adjusted to 6% or more and 21% or less by adjusting the blending amount of each protein extract, whereas in Comparative Examples 1 to 7, the ratio was adjusted to less than 6% or more than 21% by adjusting the blending amount of each protein extract.
The supernatant protein content was measured as follows. First, a portion of the liquid egg replacer composition was added to a 50 mL tube and centrifuged for 15 minutes at a centrifugal force of 8,000 x g using a centrifuge (product name: "Small High-Speed Refrigerated Centrifuge M201-IVD", manufactured by Sakuma Seisakusho Co., Ltd.). The amount of nitrogen contained in the supernatant after centrifugation was then quantified by the combustion method (modified Dumas method). The quantified amount of nitrogen was multiplied by 6.25, which is the nitrogen-to-protein conversion factor, to measure the supernatant protein content.
実施例１～１０では、各タンパク質抽出物の配合量を調整することで、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上２１％以下に調整した。一方、比較例１～７では、各タンパク質抽出物の配合量を調整することで、当該割合を６％未満又は２１％より大きくなるように調整した。
上清タンパク質の含有量は、以下のように測定した。まず、液卵代替組成物の一部を50ｍＬのチューブに添加し、遠心分離機（製品名「小型高速冷却遠心機M201-IVD」、株式会社佐久間製作所製）を用いて８，０００×ｇの遠心力で１５分間遠心した。その後、遠心分離後の上清に含まれる窒素量を燃焼法（改良デュマ法）によって定量した。定量された窒素量に対し、窒素・タンパク質換算係数である６．２５を乗じて、上清タンパク質の含有量を測定した。 As shown in Tables 3 and 4 below, the total protein content of each liquid egg replacer composition was formulated to be 8%, 10% or 12%.
In Examples 1 to 10, the ratio of the supernatant protein content to the total protein content was adjusted to 6% or more and 21% or less by adjusting the blending amount of each protein extract, whereas in Comparative Examples 1 to 7, the ratio was adjusted to less than 6% or more than 21% by adjusting the blending amount of each protein extract.
The supernatant protein content was measured as follows. First, a portion of the liquid egg replacer composition was added to a 50 mL tube and centrifuged for 15 minutes at a centrifugal force of 8,000 x g using a centrifuge (product name: "Small High-Speed Refrigerated Centrifuge M201-IVD", manufactured by Sakuma Seisakusho Co., Ltd.). The amount of nitrogen contained in the supernatant after centrifugation was then quantified by the combustion method (modified Dumas method). The quantified amount of nitrogen was multiplied by 6.25, which is the nitrogen-to-protein conversion factor, to measure the supernatant protein content.
［加熱凝固物の調製］
続いて、調製した８０ｇの液卵代替組成物を約１７０℃に加熱したフライパンで約１分間加熱し、攪拌しながらそぼろ状の加熱凝固物を調製した。なお、実施例１～１０及び比較例１～６の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、アーモンドタンパク質を含む比較例７の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。
焼成後の加熱凝固物について、加熱凝固性、食感（柔らかさと硬さ）及び舌触りを以下の基準で評価した。結果を、表３及び４に示す。 [Preparation of heat coagulated material]
Next, 80 g of the prepared liquid egg replacer composition was heated in a frying pan heated to about 170°C for about 1 minute, and a crumbly heat-coagulated product was prepared while stirring. The liquid egg replacer compositions of Examples 1 to 10 and Comparative Examples 1 to 6 spread sufficiently like liquid eggs when poured into a frying pan. In contrast, the liquid egg replacer composition of Comparative Example 7 containing almond protein had a slightly high viscosity and was somewhat difficult to spread when poured into a frying pan.
The baked heat-coagulated products were evaluated for heat-coagulation property, texture (softness and hardness), and mouthfeel according to the following criteria. The results are shown in Tables 3 and 4.
続いて、調製した８０ｇの液卵代替組成物を約１７０℃に加熱したフライパンで約１分間加熱し、攪拌しながらそぼろ状の加熱凝固物を調製した。なお、実施例１～１０及び比較例１～６の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、アーモンドタンパク質を含む比較例７の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。
焼成後の加熱凝固物について、加熱凝固性、食感（柔らかさと硬さ）及び舌触りを以下の基準で評価した。結果を、表３及び４に示す。 [Preparation of heat coagulated material]
Next, 80 g of the prepared liquid egg replacer composition was heated in a frying pan heated to about 170°C for about 1 minute, and a crumbly heat-coagulated product was prepared while stirring. The liquid egg replacer compositions of Examples 1 to 10 and Comparative Examples 1 to 6 spread sufficiently like liquid eggs when poured into a frying pan. In contrast, the liquid egg replacer composition of Comparative Example 7 containing almond protein had a slightly high viscosity and was somewhat difficult to spread when poured into a frying pan.
The baked heat-coagulated products were evaluated for heat-coagulation property, texture (softness and hardness), and mouthfeel according to the following criteria. The results are shown in Tables 3 and 4.
［加熱凝固性の評価基準］
Ａ：液卵と同様のそぼろ状に焼成できた
Ｂ：若干結着しやすいが、粒の大きいそぼろ状に焼成できた
Ｃ：表面が凝固せず、塊状となりそぼろ状に焼成できなかった [Evaluation criteria for heat solidification]
A: It was possible to bake it into a crumbly shape similar to liquid egg. B: It was possible to bake it into a crumbly shape with large grains, although it was somewhat prone to sticking. C: The surface did not solidify, and it became lumpy and could not be baked into a crumbly shape.
Ａ：液卵と同様のそぼろ状に焼成できた
Ｂ：若干結着しやすいが、粒の大きいそぼろ状に焼成できた
Ｃ：表面が凝固せず、塊状となりそぼろ状に焼成できなかった [Evaluation criteria for heat solidification]
A: It was possible to bake it into a crumbly shape similar to liquid egg. B: It was possible to bake it into a crumbly shape with large grains, although it was somewhat prone to sticking. C: The surface did not solidify, and it became lumpy and could not be baked into a crumbly shape.
［食感（柔らかさと硬さ）の評価基準］
Ａ：加熱凝固卵と同様のふんわりした好ましい食感であった
Ｂ１：やや硬いが卵らしい食感であった
Ｃ１：硬すぎて卵とは異なる食感であった
Ｂ２：やや柔らかいが卵らしい食感であった
Ｃ２：柔らかすぎて卵とは異なる食感であった [Evaluation criteria for texture (softness and hardness)]
A: The texture was fluffy and pleasant, similar to that of a heated coagulated egg. B1: The texture was a little hard, but it had a texture similar to that of an egg. C1: The texture was too hard and different from that of an egg. B2: The texture was a little soft, but it had a texture similar to that of an egg. C2: The texture was too soft and different from that of an egg.
Ａ：加熱凝固卵と同様のふんわりした好ましい食感であった
Ｂ１：やや硬いが卵らしい食感であった
Ｃ１：硬すぎて卵とは異なる食感であった
Ｂ２：やや柔らかいが卵らしい食感であった
Ｃ２：柔らかすぎて卵とは異なる食感であった [Evaluation criteria for texture (softness and hardness)]
A: The texture was fluffy and pleasant, similar to that of a heated coagulated egg. B1: The texture was a little hard, but it had a texture similar to that of an egg. C1: The texture was too hard and different from that of an egg. B2: The texture was a little soft, but it had a texture similar to that of an egg. C2: The texture was too soft and different from that of an egg.
［舌触りの評価基準］
Ａ：ざらつきを感じる
Ｃ：ざらつきを感じない [Evaluation criteria for texture]
A: Feels rough C: Does not feel rough
Ａ：ざらつきを感じる
Ｃ：ざらつきを感じない [Evaluation criteria for texture]
A: Feels rough C: Does not feel rough
［加熱凝固性の評価結果］
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が２１％以下である実施例１～１０、比較例１，２，４，６，７では、そぼろ状の加熱凝固物が得られ、加熱凝固性がＡ評価又はＢ評価となった。このうち、上記割合が１６％以下である実施例２，４，５，７，８，９，１０、比較例１，２，４，６，７では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がＡ評価となった。
一方で、上記割合が２１％よりも大きい比較例３，５では、表面が凝固せず、加熱凝固性がＣ評価となった。 [Evaluation results of heat solidification]
As shown in Tables 3 and 4, in Examples 1 to 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio of the supernatant protein content to the total protein content was 21% or less, a minced heat coagulated product was obtained, and the heat coagulation property was rated A or B. Among these, in Examples 2, 4, 5, 7, 8, 9, and 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio was 16% or less, a heat coagulated product closer to a minced egg was obtained, and the heat coagulation property was rated A.
On the other hand, in Comparative Examples 3 and 5 in which the above ratio was greater than 21%, the surface did not solidify, and the heat solidification property was rated C.
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が２１％以下である実施例１～１０、比較例１，２，４，６，７では、そぼろ状の加熱凝固物が得られ、加熱凝固性がＡ評価又はＢ評価となった。このうち、上記割合が１６％以下である実施例２，４，５，７，８，９，１０、比較例１，２，４，６，７では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がＡ評価となった。
一方で、上記割合が２１％よりも大きい比較例３，５では、表面が凝固せず、加熱凝固性がＣ評価となった。 [Evaluation results of heat solidification]
As shown in Tables 3 and 4, in Examples 1 to 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio of the supernatant protein content to the total protein content was 21% or less, a minced heat coagulated product was obtained, and the heat coagulation property was rated A or B. Among these, in Examples 2, 4, 5, 7, 8, 9, and 10 and Comparative Examples 1, 2, 4, 6, and 7, where the ratio was 16% or less, a heat coagulated product closer to a minced egg was obtained, and the heat coagulation property was rated A.
On the other hand, in Comparative Examples 3 and 5 in which the above ratio was greater than 21%, the surface did not solidify, and the heat solidification property was rated C.
［食感（柔らかさと硬さ）の評価結果］
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が５％以上１９％以下である実施例１～５，７～１０、比較例６の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、Ａ評価であった。
当該割合が４％であり、コメタンパク質を多く含む比較例１の加熱凝固物は、やや硬いが卵らしい食感であり、Ｂ１評価であった。
タンパク質としてコメタンパク質のみを含み、当該割合がそれぞれ０．３％、０．４％である比較例２，４の加熱凝固物は、硬すぎて卵らしくない食感であり、Ｃ１評価であった。
大豆タンパク質を多く含み、当該割合がそれぞれ２１％、２４％である実施例６、比較例５の加熱凝固物は、やや柔らかいが卵らしい食感であり、Ｂ２評価であった。
タンパク質として大豆タンパク質のみを含み、当該割合が２７％である比較例３の加熱凝固物は、柔らかすぎて卵らしくない食感であり、Ｃ２評価であった。
タンパク質としてアーモンドタンパク質のみを含み、当該割合が５％である比較例７の加熱凝固物は、凝固はしているものの柔らかすぎる食感であり、Ｃ２評価であった。 [Evaluation results of texture (softness and hardness)]
As shown in Tables 3 and 4, the heated coagulum of Examples 1 to 5, 7 to 10, and Comparative Example 6, in which the ratio of the supernatant protein content to the total protein content was 5% or more and 19% or less, had an egg-like texture that was neither too soft nor too hard, and was rated A.
The heat-coagulated product of Comparative Example 1, in which the ratio was 4% and which contained a large amount of rice protein, was slightly hard but had an egg-like texture and was rated B1.
The heat-coagulated products of Comparative Examples 2 and 4, which contained only rice protein as protein at ratios of 0.3% and 0.4%, respectively, were too hard and had a texture that was not like that of an egg, and were rated C1.
The heat-coagulated products of Example 6 and Comparative Example 5, which contained a large amount of soy protein, with the soy protein content being 21% and 24%, respectively, were slightly soft but had an egg-like texture and were rated B2.
The heat-coagulated product of Comparative Example 3, which contained only soybean protein as protein at a ratio of 27%, had a texture that was too soft and not like egg, and was rated C2.
The heat-coagulated product of Comparative Example 7, which contained only almond protein as protein at a protein ratio of 5%, was coagulated but had a texture that was too soft, and was rated C2.
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が５％以上１９％以下である実施例１～５，７～１０、比較例６の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、Ａ評価であった。
当該割合が４％であり、コメタンパク質を多く含む比較例１の加熱凝固物は、やや硬いが卵らしい食感であり、Ｂ１評価であった。
タンパク質としてコメタンパク質のみを含み、当該割合がそれぞれ０．３％、０．４％である比較例２，４の加熱凝固物は、硬すぎて卵らしくない食感であり、Ｃ１評価であった。
大豆タンパク質を多く含み、当該割合がそれぞれ２１％、２４％である実施例６、比較例５の加熱凝固物は、やや柔らかいが卵らしい食感であり、Ｂ２評価であった。
タンパク質として大豆タンパク質のみを含み、当該割合が２７％である比較例３の加熱凝固物は、柔らかすぎて卵らしくない食感であり、Ｃ２評価であった。
タンパク質としてアーモンドタンパク質のみを含み、当該割合が５％である比較例７の加熱凝固物は、凝固はしているものの柔らかすぎる食感であり、Ｃ２評価であった。 [Evaluation results of texture (softness and hardness)]
As shown in Tables 3 and 4, the heated coagulum of Examples 1 to 5, 7 to 10, and Comparative Example 6, in which the ratio of the supernatant protein content to the total protein content was 5% or more and 19% or less, had an egg-like texture that was neither too soft nor too hard, and was rated A.
The heat-coagulated product of Comparative Example 1, in which the ratio was 4% and which contained a large amount of rice protein, was slightly hard but had an egg-like texture and was rated B1.
The heat-coagulated products of Comparative Examples 2 and 4, which contained only rice protein as protein at ratios of 0.3% and 0.4%, respectively, were too hard and had a texture that was not like that of an egg, and were rated C1.
The heat-coagulated products of Example 6 and Comparative Example 5, which contained a large amount of soy protein, with the soy protein content being 21% and 24%, respectively, were slightly soft but had an egg-like texture and were rated B2.
The heat-coagulated product of Comparative Example 3, which contained only soybean protein as protein at a ratio of 27%, had a texture that was too soft and not like egg, and was rated C2.
The heat-coagulated product of Comparative Example 7, which contained only almond protein as protein at a protein ratio of 5%, was coagulated but had a texture that was too soft, and was rated C2.
［舌触りの評価結果］
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が６％以上である実施例１～１０、比較例３，５の加熱凝固物は、ざらつきを感じず良好な舌触りであり、Ａ評価であった。一方、当該割合が５％以下である比較例１，２，４，６，７の加熱凝固物は、ざらつきを感じ、Ｃ評価であった。 [Evaluation results of texture]
As shown in Tables 3 and 4, the heat coagulated products of Examples 1 to 10 and Comparative Examples 3 and 5, in which the ratio of the supernatant protein content to the total protein content was 6% or more, had a good texture without roughness and were rated A. On the other hand, the heat coagulated products of Comparative Examples 1, 2, 4, 6, and 7, in which the ratio was 5% or less, felt rough and were rated C.
表３及び４に示すように、総タンパク質含有量に対する上清タンパク質の含有量の割合が６％以上である実施例１～１０、比較例３，５の加熱凝固物は、ざらつきを感じず良好な舌触りであり、Ａ評価であった。一方、当該割合が５％以下である比較例１，２，４，６，７の加熱凝固物は、ざらつきを感じ、Ｃ評価であった。 [Evaluation results of texture]
As shown in Tables 3 and 4, the heat coagulated products of Examples 1 to 10 and Comparative Examples 3 and 5, in which the ratio of the supernatant protein content to the total protein content was 6% or more, had a good texture without roughness and were rated A. On the other hand, the heat coagulated products of Comparative Examples 1, 2, 4, 6, and 7, in which the ratio was 5% or less, felt rough and were rated C.
＜試験例２：熱凝固性ゲル化剤についての検討＞
［液卵代替組成物及び加熱凝固物の調製］
表５に示すように、熱凝固性ゲル化剤の含有量及び／又は種類を変更したこと以外は、実施例４と同様に実施例１１～１３の液卵代替組成物を製した。実施例１１，１２では、熱凝固性ゲル化剤としてカードランを用いた。実施例１３では、熱凝固性ゲル化剤として、カードランとメトローズ（登録商標、信越化学工業株式会社製）を用いた。そして、実施例４と同様に、調製された液卵代替組成物を用いて、そぼろ状の加熱凝固物を調製した。なお、実施例１１，１３の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、６．０質量％のカードランを含む実施例１２の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。 <Test Example 2: Study on heat-coagulating gelling agent>
[Preparation of liquid egg substitute composition and heat coagulated product]
As shown in Table 5, the liquid egg replacer compositions of Examples 11 to 13 were prepared in the same manner as in Example 4, except that the content and/or type of the heat-coagulating gelling agent was changed. In Examples 11 and 12, curdlan was used as the heat-coagulating gelling agent. In Example 13, curdlan and Metolose (registered trademark, manufactured by Shin-Etsu Chemical Co., Ltd.) were used as the heat-coagulating gelling agent. Then, in the same manner as in Example 4, a crumbly heat-coagulated product was prepared using the prepared liquid egg replacer composition. The liquid egg replacer compositions of Examples 11 and 13 spread sufficiently when poured into a frying pan, similar to liquid egg. In contrast, the liquid egg replacer composition of Example 12, which contains 6.0% by mass of curdlan, had a slightly high viscosity and was slightly difficult to spread when poured into a frying pan.
［液卵代替組成物及び加熱凝固物の調製］
表５に示すように、熱凝固性ゲル化剤の含有量及び／又は種類を変更したこと以外は、実施例４と同様に実施例１１～１３の液卵代替組成物を製した。実施例１１，１２では、熱凝固性ゲル化剤としてカードランを用いた。実施例１３では、熱凝固性ゲル化剤として、カードランとメトローズ（登録商標、信越化学工業株式会社製）を用いた。そして、実施例４と同様に、調製された液卵代替組成物を用いて、そぼろ状の加熱凝固物を調製した。なお、実施例１１，１３の液卵代替組成物は、フライパンに流し入れた際に、液卵と同様に十分広がった。これに対し、６．０質量％のカードランを含む実施例１２の液卵代替組成物は、粘度がやや高く、フライパンに流し入れた際にやや広がりにくかった。 <Test Example 2: Study on heat-coagulating gelling agent>
[Preparation of liquid egg substitute composition and heat coagulated product]
As shown in Table 5, the liquid egg replacer compositions of Examples 11 to 13 were prepared in the same manner as in Example 4, except that the content and/or type of the heat-coagulating gelling agent was changed. In Examples 11 and 12, curdlan was used as the heat-coagulating gelling agent. In Example 13, curdlan and Metolose (registered trademark, manufactured by Shin-Etsu Chemical Co., Ltd.) were used as the heat-coagulating gelling agent. Then, in the same manner as in Example 4, a crumbly heat-coagulated product was prepared using the prepared liquid egg replacer composition. The liquid egg replacer compositions of Examples 11 and 13 spread sufficiently when poured into a frying pan, similar to liquid egg. In contrast, the liquid egg replacer composition of Example 12, which contains 6.0% by mass of curdlan, had a slightly high viscosity and was slightly difficult to spread when poured into a frying pan.
［加熱凝固物の評価］
試験例１と同一の評価基準を用いて、実施例１１～１３の加熱凝固物の加熱凝固性、食感（柔らかさと硬さ）、及び舌触りを評価した。この結果を、表６に示す。
実施例１１～１３では、加熱凝固性がいずれもＡ評価又はＢ評価であった。そのうち、６．０質量％のカードランを含む実施例１２では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がＡ評価となった。
食感（柔らかさと硬さ）について、６．０質量％のカードランを含む実施例１２の加熱凝固物、及び２，０質量％のカードランと１．０質量％のメトローズを含む実施例１３の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、Ａ評価であった。１．０質量％のカードランを含む実施例１１の加熱凝固物は、やや柔らかいが卵らしい食感を有し、Ｂ２評価であった。
舌触りについては、実施例１１～１３の加熱凝固物のいずれもざらつきを感じず良好な舌触りであり、Ａ評価であった。 [Evaluation of heat coagulated product]
The heat coagulation properties, texture (softness and hardness), and feel on the tongue of the heat coagulated products of Examples 11 to 13 were evaluated using the same evaluation criteria as in Test Example 1. The results are shown in Table 6.
In Examples 11 to 13, the heat coagulation properties were all rated A or B. Among them, in Example 12, which contained 6.0% by mass of curdlan, a heat coagulated product closer to minced egg was obtained, and the heat coagulation properties were rated A.
Regarding texture (softness and hardness), the heat-coagulated product of Example 12 containing 6.0% by mass of curdlan and the heat-coagulated product of Example 13 containing 2.0% by mass of curdlan and 1.0% by mass of metolose had an egg-like texture that was neither too soft nor too hard, and were rated A. The heat-coagulated product of Example 11 containing 1.0% by mass of curdlan was slightly soft but had an egg-like texture, and was rated B2.
Regarding the texture to the tongue, all of the heat-coagulated products of Examples 11 to 13 had a good texture without any roughness and were rated A.
試験例１と同一の評価基準を用いて、実施例１１～１３の加熱凝固物の加熱凝固性、食感（柔らかさと硬さ）、及び舌触りを評価した。この結果を、表６に示す。
実施例１１～１３では、加熱凝固性がいずれもＡ評価又はＢ評価であった。そのうち、６．０質量％のカードランを含む実施例１２では、よりそぼろ状の卵に近い加熱凝固物が得られ、加熱凝固性がＡ評価となった。
食感（柔らかさと硬さ）について、６．０質量％のカードランを含む実施例１２の加熱凝固物、及び２，０質量％のカードランと１．０質量％のメトローズを含む実施例１３の加熱凝固物は、柔らかすぎず硬すぎない、卵らしい食感であり、Ａ評価であった。１．０質量％のカードランを含む実施例１１の加熱凝固物は、やや柔らかいが卵らしい食感を有し、Ｂ２評価であった。
舌触りについては、実施例１１～１３の加熱凝固物のいずれもざらつきを感じず良好な舌触りであり、Ａ評価であった。 [Evaluation of heat coagulated product]
The heat coagulation properties, texture (softness and hardness), and feel on the tongue of the heat coagulated products of Examples 11 to 13 were evaluated using the same evaluation criteria as in Test Example 1. The results are shown in Table 6.
In Examples 11 to 13, the heat coagulation properties were all rated A or B. Among them, in Example 12, which contained 6.0% by mass of curdlan, a heat coagulated product closer to minced egg was obtained, and the heat coagulation properties were rated A.
Regarding texture (softness and hardness), the heat-coagulated product of Example 12 containing 6.0% by mass of curdlan and the heat-coagulated product of Example 13 containing 2.0% by mass of curdlan and 1.0% by mass of metolose had an egg-like texture that was neither too soft nor too hard, and were rated A. The heat-coagulated product of Example 11 containing 1.0% by mass of curdlan was slightly soft but had an egg-like texture, and was rated B2.
Regarding the texture to the tongue, all of the heat-coagulated products of Examples 11 to 13 had a good texture without any roughness and were rated A.
＜総括＞
以上より、総タンパク質含有量を８質量％以上１５質量％以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上２１％以下とすることで、高い加熱凝固性、加熱後の卵らしい食感及び滑らかな舌触りのいずれも兼ね備えた、本物の卵に近い液卵代替組成物を製することができた。 <Summary>
From the above, by setting the total protein content to between 8% and 15% by mass and the ratio of the supernatant protein content to the total protein content to between 6% and 21% by mass, it was possible to produce a liquid egg replacer composition that is similar to real eggs, which has high heat coagulation properties, an egg-like texture after heating, and a smooth feel on the tongue.
以上より、総タンパク質含有量を８質量％以上１５質量％以下で、かつ、総タンパク質含有量に対する上清タンパク質の含有量の割合を６％以上２１％以下とすることで、高い加熱凝固性、加熱後の卵らしい食感及び滑らかな舌触りのいずれも兼ね備えた、本物の卵に近い液卵代替組成物を製することができた。 <Summary>
From the above, by setting the total protein content to between 8% and 15% by mass and the ratio of the supernatant protein content to the total protein content to between 6% and 21% by mass, it was possible to produce a liquid egg replacer composition that is similar to real eggs, which has high heat coagulation properties, an egg-like texture after heating, and a smooth feel on the tongue.
Claims (4)
- 植物性タンパク質及び熱凝固性ゲル化剤を含有する液卵代替組成物であって、
総タンパク質含有量が８質量％以上１５質量％以下であり、
前記液卵代替組成物を８，０００×ｇの遠心力で１５分間遠心分離したときの上清に含まれるタンパク質を上清タンパク質としたときに、
前記総タンパク質含有量に対する、前記上清タンパク質の含有量の割合が、６％以上２１％以下である
液卵代替組成物。 A liquid egg replacer composition comprising a vegetable protein and a heat-coagulating gelling agent,
The total protein content is 8% by mass or more and 15% by mass or less,
When the liquid egg replacer composition is centrifuged at a centrifugal force of 8,000 × g for 15 minutes, the protein contained in the supernatant is defined as the supernatant protein.
A liquid egg replacer composition, wherein the ratio of the supernatant protein content to the total protein content is 6% or more and 21% or less. - 前記熱凝固性ゲル化剤の含有量に対する前記上清タンパク質の含有量の割合が、１０％以上８０％以下である
請求項１に記載の液卵代替組成物。 The liquid egg replacer composition according to claim 1, wherein the ratio of the content of the supernatant protein to the content of the heat-coagulating gelling agent is 10% or more and 80% or less. - 前記上清タンパク質の含有量が、０．１質量％以上２．５質量％以下である
請求項１に記載の液卵代替組成物。 The liquid egg replacer composition according to claim 1, wherein the supernatant protein content is from 0.1% by mass to 2.5% by mass. - 請求項１から３のいずれか一項に記載の液卵代替組成物の加熱凝固物。 A heat-coagulated liquid egg substitute composition according to any one of claims 1 to 3.
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| JP2013013397A (en) * | 2011-06-07 | 2013-01-24 | Fuji Oil Co Ltd | Egg yolk substitute composition, and foodstuff using the same |
| US20170127709A1 (en) * | 2015-11-10 | 2017-05-11 | Continental Mills, Inc. | Egg replacement composition |
| JP2017169488A (en) * | 2016-03-24 | 2017-09-28 | 不二製油株式会社 | Egg-like fired solidified food product |
| JP6963707B1 (en) * | 2021-04-23 | 2021-11-10 | キユーピー株式会社 | Liquid egg substitute composition and heat coagulated product |
| US20220046964A1 (en) * | 2020-12-04 | 2022-02-17 | Jiangnan University | Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein |
| JP7045507B1 (en) * | 2021-04-07 | 2022-03-31 | キユーピー株式会社 | Liquid egg substitute composition and heat coagulant |
| JP7204038B1 (en) * | 2022-09-28 | 2023-01-13 | キユーピー株式会社 | Liquid egg substitute composition and heated coagulum |
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| CN112544776B (en) | 2020-12-04 | 2022-07-05 | 江南大学 | Mung bean protein composite modification and preparation method of mung bean protein-based simulated egg liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013013397A (en) * | 2011-06-07 | 2013-01-24 | Fuji Oil Co Ltd | Egg yolk substitute composition, and foodstuff using the same |
| US20170127709A1 (en) * | 2015-11-10 | 2017-05-11 | Continental Mills, Inc. | Egg replacement composition |
| JP2017169488A (en) * | 2016-03-24 | 2017-09-28 | 不二製油株式会社 | Egg-like fired solidified food product |
| US20220046964A1 (en) * | 2020-12-04 | 2022-02-17 | Jiangnan University | Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein |
| JP7045507B1 (en) * | 2021-04-07 | 2022-03-31 | キユーピー株式会社 | Liquid egg substitute composition and heat coagulant |
| JP6963707B1 (en) * | 2021-04-23 | 2021-11-10 | キユーピー株式会社 | Liquid egg substitute composition and heat coagulated product |
| JP7204038B1 (en) * | 2022-09-28 | 2023-01-13 | キユーピー株式会社 | Liquid egg substitute composition and heated coagulum |
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