JP2024069845A - Liquid egg substitute composition and coagulum thereof - Google Patents
Liquid egg substitute composition and coagulum thereof Download PDFInfo
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- JP2024069845A JP2024069845A JP2022180085A JP2022180085A JP2024069845A JP 2024069845 A JP2024069845 A JP 2024069845A JP 2022180085 A JP2022180085 A JP 2022180085A JP 2022180085 A JP2022180085 A JP 2022180085A JP 2024069845 A JP2024069845 A JP 2024069845A
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- protein
- liquid egg
- egg replacer
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- iron
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- 239000007788 liquid Substances 0.000 title claims abstract description 51
- 239000000203 mixture Substances 0.000 title claims abstract description 50
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 60
- 229910052742 iron Inorganic materials 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 24
- 235000018102 proteins Nutrition 0.000 claims description 21
- 235000021118 plant-derived protein Nutrition 0.000 claims description 7
- 230000015271 coagulation Effects 0.000 claims 1
- 238000005345 coagulation Methods 0.000 claims 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 41
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 230000000873 masking effect Effects 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 57
- 239000000047 product Substances 0.000 description 20
- 244000046052 Phaseolus vulgaris Species 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 108010084695 Pea Proteins Proteins 0.000 description 3
- 241000657513 Senna surattensis Species 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000021332 kidney beans Nutrition 0.000 description 3
- 235000019702 pea protein Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000011790 ferrous sulphate Substances 0.000 description 2
- 235000003891 ferrous sulphate Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- -1 granulated sugar Chemical class 0.000 description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229940032296 ferric chloride Drugs 0.000 description 1
- 229960002413 ferric citrate Drugs 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 239000004222 ferrous gluconate Substances 0.000 description 1
- 235000013924 ferrous gluconate Nutrition 0.000 description 1
- 229960001645 ferrous gluconate Drugs 0.000 description 1
- 229960001781 ferrous sulfate Drugs 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021135 plant-based food Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、液卵代替組成物及びその凝固物に関する。 The present invention relates to a liquid egg replacer composition and its coagulated product.
近年、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等の原料を使用し、卵の代わりに調理に用いることができる液卵代替組成物が開発されている。 In recent years, due to health concerns and the growing preference for plant-based foods, liquid egg substitute compositions have been developed that do not use eggs but use ingredients such as vegetable proteins and can be used in cooking instead of eggs.
しかしながら、原料として植物性タンパク質を利用すると、原料特有の風味が付与され、卵らしさが損なわれてしまう。栄養強化の観点からタンパク質を強化しようとすると、植物性タンパク質の配合量も増え、さらに風味を損ねる原因となっていた。 However, using vegetable protein as an ingredient imparts a flavor specific to the ingredient, which takes away from the egg-like taste. When trying to increase the protein content from the perspective of nutritional value, the amount of vegetable protein used is also increased, which further impairs the flavor.
特許文献１には、節類パウダーにより植物性タンパク臭をマスキングする方法が開示されているが、マスキング効果は十分でなく、さらなる改善が望まれている。 Patent Document 1 discloses a method for masking the odor of vegetable protein using joint powder, but the masking effect is not sufficient, and further improvement is desired.
そこで、本発明の目的は、植物性タンパク質特有の風味がマスキングされた液卵代替組成物及びその凝固物を提供するものである。 The object of the present invention is to provide a liquid egg replacer composition and its coagulated product in which the flavor specific to vegetable protein is masked.
本発明者らは、上記目的を達成すべく鋭意研究を重ねた。その結果、液卵代替組成物及びその凝固物において、植物由来タンパク質と鉄を含有し、前記タンパク質の含有量を３～１５％、前記タンパク質１質量部に対する前記鉄の含有量を０．０００５~０．００５質量部とすることによって、意外にも、植物性タンパク質特有の風味がマスキングされた液卵代替組成物及びその凝固物が得られることを見出し、本発明を完成するに至った。 The inventors have conducted extensive research to achieve the above object. As a result, they have unexpectedly discovered that by containing a plant-derived protein and iron in a liquid egg replacer composition and a coagulated product thereof, with the protein content being 3-15% and the iron content being 0.0005-0.005 parts by mass per part by mass of the protein, it is possible to obtain a liquid egg replacer composition and a coagulated product thereof in which the flavor specific to the plant protein is masked, and have thus completed the present invention.
すなわち、本発明は、
植物由来タンパク質と鉄を含有する液卵代替組成物であって、
前記タンパク質の含有量が３～１５％であり、
前記タンパク質１質量部に対する前記鉄の含有量が０．０００５~０．００５質量部である、
液卵代替組成物、
である。
That is, the present invention provides
A liquid egg replacer composition containing plant-derived protein and iron,
The protein content is 3-15%,
The content of the iron per 1 part by mass of the protein is 0.0005 to 0.005 parts by mass.
Liquid egg replacer composition,
It is.
本発明によれば、植物性タンパク質特有の風味がマスキングされた液卵代替組成物及びその凝固物を提供することができる。 The present invention provides a liquid egg replacer composition and its coagulated product in which the flavor specific to vegetable protein is masked.
以下本発明を詳細に説明する。なお、本発明において特に規定しない限り、「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."
＜本発明の特徴＞
本発明は、植物由来タンパク質と鉄を含有する液卵代替組成物であって、前記タンパク質の含有量が３～１５％であり、前記タンパク質１質量部に対する前記鉄の含有量が０．０００５~０．００５質量部である、液卵代替組成物、であることによって、植物性タンパク質特有の風味がマスキングされた液卵代替組成物及びその凝固物を提供できることに特徴を有する。
<Features of the present invention>
The present invention is a liquid egg replacer composition containing a plant-derived protein and iron, wherein the protein content is 3 to 15% and the iron content per 1 part by mass of the protein is 0.0005 to 0.005 part by mass. The liquid egg replacer composition is characterized in that it is possible to provide a liquid egg replacer composition and a coagulated product thereof in which the flavor unique to the plant-derived protein is masked.
＜液卵代替組成物＞
本発明の液卵代替組成物は、卵を含有しない又は卵を少量含有する液卵代替組成物であって、植物性タンパク質を３～１５％含有する。
本発明の液卵代替組成物は、液卵同様に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外観および食感を有する凝固物を調製することができる。
Liquid egg replacer composition
The liquid egg replacer composition of the present invention is an egg-free or egg-low content liquid egg replacer composition, and contains 3 to 15% vegetable protein.
The liquid egg replacer composition of the present invention can prepare a coagulated product having an appearance and texture similar to that of real heat-coagulated eggs such as scrambled eggs and fried eggs, just like liquid eggs.
「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、前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。 "Contains no eggs" means that it does not contain ingredients derived from eggs of birds that are generally used for food, such as chicken, quail, and duck eggs, and "contains 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 ingredients derived from the eggs of such birds.
本発明の液卵代替組成物のｐＨは５．０～８．０であるとよい。ｐＨが前記範囲内であることにより、植物性タンパク質特有の風味がマスキングされやすい。また、ｐＨが前記上限を超えた場合、液卵代替組成物の色調が暗くなり、本物らしさが損なわれる傾向がある。 The pH of the liquid egg replacer composition of the present invention is preferably 5.0 to 8.0. By having a pH within this range, the flavor specific to vegetable protein is easily masked. Furthermore, if the pH exceeds the upper limit, the color tone of the liquid egg replacer composition tends to become darker and lose its authenticity.
＜凝固物＞
本発明の凝固物とは、本発明の液卵代替組成物を用いて調製した凝固物をいう。
本発明の液卵代替組成物を使用する限り、いずれの形態でもよく、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。本発明の凝固物は、加熱凝固卵の代替物として用いることができる。
当該凝固物の製造方法に制限は無く、例えば、加熱又は冷却により凝固させてもよいし、特定の溶液に接触させることで凝固させてもよいが、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、凝固させた加熱凝固物であることが好ましい。
<Coagulated matter>
The coagulated product of the present invention refers to a coagulated product prepared using the liquid egg replacer composition of the present invention.
As long as the liquid egg substitute composition of the present invention is used, any form may be used, and examples thereof include scrambled eggs, omelets, rolled eggs, fried eggs, thin omelets, shredded eggs, and cooked products containing these, etc. The coagulated product of the present invention can be used as a substitute for heat-coagulated eggs.
There is no limitation on the method for producing the coagulated product; for example, the product may be coagulated by heating or cooling, or by contacting the product with a specific solution. However, it is preferable that the liquid egg replacer composition is heated in a frying pan, in a hot water bath, or by another appropriate method to coagulate the product.
＜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。本発明で使用する植物性タンパク質の由来は、例として、大豆、白インゲン豆、赤インゲン豆、エンドウ、緑豆、ルピン豆、ヒヨコ豆、ヒラ豆、ササゲ等の豆類、ゴマ、キャノーラ種子、ココナッツ種子、アーモンド種子等の種子類、とうもろこし、そば、麦、米などの穀物類、野菜類、果物類などが挙げられる。本発明の効果が得られやすいことから、大豆、白インゲン豆、アーモンド種子、米から選ばれる１種以上であることが好ましい。
<Plant Protein>
The liquid egg replacer composition of the present invention contains vegetable protein. Examples of the origin of the vegetable protein used in the present invention include beans such as soybeans, white kidney beans, red kidney beans, peas, mung beans, lupine beans, chickpeas, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, and fruits. Since the effects of the present invention can be easily obtained, it is preferable to use one or more selected from soybeans, white kidney beans, almond seeds, and rice.
本発明で使用する植物性タンパク質は、原料の植物性素材を粉砕して粉末状にしたものや、原料の植物性素材からタンパク質を抽出した精製タンパク質を用いることができる。
なお、植物性タンパク質に対し、必要に応じて、ゲル化性を高めるためのトランスグルタミナーゼ処理等の酵素処理を行うこともできる。
The vegetable protein used in the present invention may be a powder obtained by pulverizing the vegetable raw material, or a purified protein obtained by extracting protein from the vegetable raw material.
If necessary, the vegetable protein may be subjected to an enzyme treatment such as transglutaminase treatment in order to enhance gelling properties.
本発明の液卵代替組成物は、上記植物性タンパク質を３～１５％含有する。植物性タンパク質が前記範囲未満の場合、植物性タンパク質の風味が弱く本発明の効果を十分に感じることができない。また、植物性タンパク質が前記範囲より多い場合、植物性タンパク質の風味を十分にマスキングすることができず、本発明の効果が得られない。
また、本発明の液卵代替組成物は、本発明の効果が得られやすいことから、上記植物性タンパク質を５～１４％含有するとよく、７～１３％含有するとよりよい。なお、前記植物性タンパク質の割合は、植物性タンパク質から抽出されたタンパク質のみの割合を指し、植物性タンパク質に由来するタンパク質以外の成分は含まない。
The liquid egg replacer composition of the present invention contains 3 to 15% of the above vegetable protein. If the vegetable protein content is less than the above range, the flavor of the vegetable protein is weak and the effect of the present invention cannot be fully felt. If the vegetable protein content is more than the above range, the flavor of the vegetable protein cannot be sufficiently masked and the effect of the present invention cannot be obtained.
In addition, the liquid egg replacer composition of the present invention preferably contains the above-mentioned vegetable protein at 5 to 14%, more preferably 7 to 13%, in order to easily obtain the effects of the present invention. Note that the percentage of vegetable protein refers to the percentage of only the protein extracted from the vegetable protein, and does not include any components other than the protein derived from the vegetable protein.
＜鉄＞
本発明の液卵代替組成物は、鉄を含有する。
本発明における鉄は、食品原料由来の鉄でもよいし、食品添加物の態様で鉄そのものを添加してもよいが、食品添加物の態様で鉄そのものを添加した方が、本発明の効果が得られやすい。食品添加物の態様で添加する鉄は、食品に添加できる鉄であればよく特に限定されず、例えばクエン酸第一鉄ナトリウム、硫酸第一鉄、塩化第二鉄、クエン酸第二鉄、グルコン酸第一鉄、ピロリン酸第二鉄、酵母鉄などがある。
＜Iron＞
The liquid egg replacer composition of the present invention contains iron.
The iron in the present invention may be iron derived from food ingredients, or may be added as iron itself in the form of a food additive, but the effects of the present invention are more easily obtained when iron itself is added as a food additive. The iron added as a food additive is not particularly limited as long as it is iron that can be added to food, and examples thereof include sodium ferrous citrate, ferrous sulfate, ferric chloride, ferric citrate, ferrous gluconate, ferric pyrophosphate, and yeast iron.
本発明の液卵代替組成物は、植物性タンパク質１質量部に対する鉄の含有量が０．０００５~０．００５質量部である。植物性タンパク質と鉄の比率が前記下限を下回ると、十分に植物性タンパク質の風味をマスキングすることができず、本発明の効果が得られない。また、植物性タンパク質と鉄の比率が前記上限を上回ると、鉄のえぐみが強くなり全体の味のバランスが損なわれてしまう。また、植物性タンパク質１質量部に対する鉄の含有量は、０．０００７～０．００４質量部であるとよく、さらに０．０００９～０．００３質量部であるとよい。
鉄の含有量は、植物性タンパク質との割合で適宜調整することができるが、例えば、液卵代替組成物全体に対し、０．００１～０．０２５％であるとよく、さらに０．００５～０．０２０％であるとよい。
The liquid egg replacer composition of the present invention has an iron content of 0.0005 to 0.005 parts by mass per part by mass of vegetable protein. If the ratio of vegetable protein to iron is below the lower limit, the flavor of the vegetable protein cannot be sufficiently masked, and the effect of the present invention cannot be obtained. If the ratio of vegetable protein to iron is above the upper limit, the bitterness of the iron becomes strong, and the overall balance of the taste is lost. The iron content per part by mass of vegetable protein is preferably 0.0007 to 0.004 parts by mass, and more preferably 0.0009 to 0.003 parts by mass.
The iron content can be appropriately adjusted in relation to the vegetable protein, but for example, it is preferably 0.001 to 0.025%, and more preferably 0.005 to 0.020%, based on the total liquid egg replacer composition.
＜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、醤油、食塩、胡椒、アミノ酸等の調味料類、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、糖エタノール等の糖類、グリシン、酢酸ナトリウム等の静菌剤、有機酸、有機酸塩等のｐＨ調整剤、保存料、酸化防止剤、香料等が挙げられる。
<Other ingredients>
The liquid egg replacer 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 such as soy sauce, salt, pepper, and amino acids, sugars such as granulated sugar, white sugar, brown sugar, high fructose glucose liquid sugar, starches, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, and sugar ethanol, bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, and flavorings.
＜液卵代替組成物の製造方法＞
次に、本発明の液卵代替組成物の代表的な製造方法について下記に記載するが、これらは本発明を特に限定するものではない。
具体的には、植物性タンパク質と、鉄と、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、３～１５％となるように調製される。
なお、必要に応じて、加熱殺菌工程を行うこともできる。
<Method of producing liquid egg replacer composition>
Next, representative methods for producing the liquid egg replacer composition of the present invention will be described below, but the present invention is not particularly limited thereto.
Specifically, the liquid egg replacer composition is prepared by mixing the vegetable protein, iron, water, and other raw materials with stirring. The vegetable protein is adjusted to be 3 to 15%.
If necessary, a heat sterilization step can also be carried out.
以下、本発明について、実施例、比較例、及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 The present invention will be specifically described below based on examples, comparative examples, and test examples. Note that the present invention is not limited to these.
＜試験例１：植物性タンパク質と鉄の比率の検討＞
表１に記載の配合で、実施例１～３、比較例１～２の液卵代替組成物を調製した。具体的には、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抽出物を溶解させ、その他の原料も加えてよく撹拌し、液卵代替組成物を調製した。
なお、使用した米タンパク質抽出物（「Prodiem Rice 5020」、KERRY GROUP P.L.C.製）は、米タンパク質を８７％含んでいた。
<Test Example 1: Examination of the ratio of vegetable protein to iron>
Liquid egg replacer compositions of Examples 1 to 3 and Comparative Examples 1 and 2 were prepared with the formulations shown in Table 1. Specifically, the gelling agent was mixed with water in advance and dispersed by stirring for 5 minutes using a Hiscotron. The vegetable protein extract was then dissolved, and the other ingredients were added and thoroughly stirred to prepare the liquid egg replacer compositions.
The rice protein extract used ("Prodiem Rice 5020", KERRY GROUP PLC) contained 87% rice protein.
＜表１＞
調製した液卵代替組成物を約１７０℃に加熱したフライパンで加熱し、スクランブルエッグ様の加熱凝固物を調製した。加熱凝固物の風味を下記基準で評価した。結果を表２に示した。 The liquid egg replacer composition thus prepared was heated in a frying pan heated to approximately 170°C to prepare a heat-curdled product similar to scrambled eggs. The flavor of the heat-curdled product was evaluated according to the following criteria. The results are shown in Table 2.
［風味の評価基準］
Ａ：植物性タンパク質の風味がマスキングされていた
Ｂ：植物性タンパク質の風味がややマスキングされていた
Ｃ１：植物性タンパク質の風味が強く感じられた
Ｃ２：植物性タンパク質の風味がマスキングされていたが、鉄のえぐみが強かった
[Flavor evaluation criteria]
A: The flavor of the vegetable protein was masked. B: The flavor of the vegetable protein was slightly masked. C1: The flavor of the vegetable protein was strongly felt. C2: The flavor of the vegetable protein was masked, but the bitterness of the iron was strong.
＜表２＞
表１に示すように、植物性タンパク質１質量部に対する鉄の含有量が０．０００５~０．００５部であることにより、植物性タンパク質の風味がマスキングされることが分かった。 As shown in Table 1, it was found that the flavor of the vegetable protein was masked by having an iron content of 0.0005 to 0.005 parts per part by mass of vegetable protein.
＜試験例２：タンパク質の種類の検討＞
実施例１の米タンパク質抽出物を表３に記載のタンパク質抽出物に変更した以外は、実施例１と同様に、実施例４～６の液卵代替組成物を調製した。また、比較例１の米タンパク質抽出物を表３に記載のタンパク質抽出物に変更した以外は、比較例１と同様に、比較例３～５の液卵代替組成物を調製した。
なお、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８５％含んでいた。エンドウ豆タンパク質抽出物（「Prodiem Pea 7028」、KERRY GROUP P.L.C.製）は、エンドウ豆タンパク質を７８％含んでいた。大手亡豆タンパク質抽出物は以下の方法で調製したものを用い、大手亡豆タンパク質を７０％含んでいた。
まず、大手亡豆原料を、外皮を残したまま粉砕して粉体化した。 続いて、粉体化された豆原料を水に分散し、水酸化ナトリウムを用いてｐＨ９．０に調整し、タンパク質を溶出させた。タンパク質溶液の上清を回収し、当該上清に塩酸を加えてｐＨ４．５に調整し、タンパク質を沈殿させた。沈殿物を回収し、水酸化ナトリウムを用いてｐＨ７．０となるように中和した。この中和された沈殿物を、大手亡豆タンパク質抽出物として用いた。
<Test Example 2: Examination of protein types>
The liquid egg replacer compositions of Examples 4 to 6 were prepared in the same manner as in Example 1, except that the rice protein extract of Example 1 was changed to the protein extract shown in Table 3. Furthermore, the liquid egg replacer compositions of Comparative Examples 3 to 5 were prepared in the same manner as in Comparative Example 1, except that the rice protein extract of Comparative Example 1 was changed to the protein extract shown in Table 3.
The soy protein extract ("Proleena HD101R", Fuji Oil Co., Ltd.) contained 85% soy protein. The pea protein extract ("Prodiem Pea 7028", Kerry Group PLC) contained 78% pea protein. The soy protein extract was prepared by the following method and contained 70% soy protein.
First, the raw bean was ground into powder while leaving the outer skin. The powdered raw bean was then dispersed in water and adjusted to pH 9.0 with sodium hydroxide to elute the protein. The supernatant of the protein solution was collected, and hydrochloric acid was added to the supernatant to adjust the pH to 4.5 to precipitate the protein. The precipitate was collected and neutralized to pH 7.0 with sodium hydroxide. This neutralized precipitate was used as the raw bean protein extract.
＜表３＞
調製した液卵代替組成物を用いて、試験例１と同様に加熱凝固物を調製しその風味を評価した。
その結果、表４に記載の通り、米タンパク質抽出物の代わりに大豆タンパク質抽出物、エンドウ豆タンパク質抽出物、大手亡豆タンパク質抽出物を使った場合でも、植物性タンパク質の風味がマスキングされた。特に大豆タンパク質抽出物、大手亡豆タンパク質抽出物において効果が高いことが理解できる。
The prepared liquid egg replacer composition was used to prepare a heat coagulated product in the same manner as in Test Example 1, and the flavor thereof was evaluated.
As a result, as shown in Table 4, even when soybean protein extract, pea protein extract, or whole bean protein extract was used instead of rice protein extract, the flavor of vegetable protein was masked. It can be seen that the soybean protein extract and whole bean protein extract are particularly effective.
＜表４＞
＜試験例３：ｐＨの検討＞
実施例１の液卵代替組成物のｐＨを変更した実施例７、８を調製した。具体的には、実施例７は塩酸を用いてｐＨ５．０に、実施例８は水酸化ナトリウムを用いてｐＨ９．０にそれぞれ調整した。
調整した液卵代替組成物を用いて、試験例１と同様に加熱凝固物を調製しその風味を評価した。
その結果、ｐＨ５．０の実施例７も、ｐＨ９．０の実施例８も実施例１と同様に植物性タンパク質の風味がマスキングされた。ただし、ｐＨ９．０の実施例８は、色調が暗くなり、液卵代替組成物としてやや違和感があった。
以上より、本発明の液卵代替組成物のｐＨは、５．０～８．０であることが好ましいことが理解できる。
Test Example 3: pH Study
Examples 7 and 8 were prepared by changing the pH of the liquid egg replacer composition of Example 1. Specifically, Example 7 was adjusted to pH 5.0 using hydrochloric acid, and Example 8 was adjusted to pH 9.0 using sodium hydroxide.
The prepared liquid egg replacer composition was used to prepare a heat coagulated product in the same manner as in Test Example 1, and the flavor thereof was evaluated.
As a result, the flavor of the vegetable protein was masked in both Example 7 having a pH of 5.0 and Example 8 having a pH of 9.0, similarly to Example 1. However, Example 8 having a pH of 9.0 had a dark color tone, which was somewhat unnatural as a liquid egg replacer composition.
From the above, it can be seen that the pH of the liquid egg replacer composition of the present invention is preferably 5.0 to 8.0.
＜試験例４：鉄の種類の検討＞
実施例１のクエン酸第一鉄ナトリウムを硫酸第一鉄に変更した以外は、実施例１と同様に、実施例９の液卵代替組成物を調製した。さらに、調製した液卵代替組成物を用いて、試験例１と同様に加熱凝固物を調製しその風味を評価した。その結果、実施例１と同様に、植物性タンパク質の風味がマスキングされていた。
<Test Example 4: Examination of iron types>
A liquid egg replacer composition of Example 9 was prepared in the same manner as in Example 1, except that the sodium ferrous citrate of Example 1 was changed to ferrous sulfate. Furthermore, a heat coagulated product was prepared using the prepared liquid egg replacer composition in the same manner as in Test Example 1, and its flavor was evaluated. As a result, the flavor of the vegetable protein was masked, as in Example 1.
Claims (2)
前記タンパク質の含有量が３～１５％であり、
前記タンパク質１質量部に対する前記鉄の含有量が０．０００５~０．００５質量部である、
液卵代替組成物。 A liquid egg replacer composition containing plant-derived protein and iron,
The protein content is 3-15%,
The content of the iron per 1 part by mass of the protein is 0.0005 to 0.005 parts by mass.
A liquid egg replacer composition.
凝固物。
Prepared using the liquid egg replacer composition according to claim 1.
Coagulation.
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| WO2022229502A1 (en) * | 2021-04-27 | 2022-11-03 | Solar Foods Oy | Egg replacement food product and method of producing thereof comprising microbial protein biomass |
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