JP7378192B1 - Liquid egg substitute composition and coagulated product thereof - Google Patents

Abstract

An object of the present invention is to provide a liquid egg substitute composition in which the unique flavor of vegetable protein is masked, and a coagulated product thereof. [Solution] A liquid egg substitute composition containing plant-derived protein and iron, wherein the protein content is 3 to 15%, and the iron content is 0.0005 to 1 part by mass of the protein. 0.005 parts by mass of a liquid egg replacer composition. [Selection diagram] None

Description

The present invention relates to a liquid egg substitute composition and a coagulated product thereof.

In recent years, due to health concerns and the growing preference for plant-based foods, liquid egg substitute compositions that do not use eggs but instead use raw materials such as vegetable proteins have been developed, which can be used in cooking instead of eggs. is being developed.

However, when vegetable protein is used as a raw material, it imparts a flavor unique to the raw material and loses its egg-like quality. Attempts to fortify protein from the perspective of nutritional enrichment have resulted in an increase in the amount of vegetable protein added, which further impairs flavor.

Patent Document 1 discloses a method of masking vegetable protein odor using knotweed powder, but the masking effect is not sufficient and further improvement is desired.

JP2022-103990A

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a liquid egg substitute composition in which the unique flavor of vegetable protein is masked, and a coagulated product thereof.

The present inventors have conducted extensive research to achieve the above object. As a result, a liquid egg substitute composition and a coagulated product thereof contain plant-derived protein and iron, with a protein content of 3 to 15% and an iron content of 0.0005 to 1 part by mass of protein. It was unexpectedly discovered that by setting the amount to 0.005 parts by mass, a liquid egg substitute composition and a coagulated product thereof in which the flavor peculiar to vegetable protein was masked could be obtained, and the present invention was completed.

That is, the present invention
A liquid egg substitute composition containing plant-derived protein and iron,
The content of the protein is 3 to 15%,
The iron content per 1 part by mass of the protein is 0.0005 to 0.005 parts by mass,
liquid egg substitute composition,
It is.

According to the present invention, it is possible to provide a liquid egg substitute composition in which the unique flavor of vegetable protein is masked, and a coagulated product thereof.

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

<Features of the present invention>
The present invention is a liquid egg substitute composition containing plant-derived protein and iron, wherein the protein content is 3 to 15%, and the iron content is 0.0005 to 15% with respect to 1 part by mass of the protein. By having a liquid egg substitute composition of 0.005 parts by mass, it is possible to provide a liquid egg substitute composition in which the flavor peculiar to vegetable protein is masked and a coagulated product thereof.

<Liquid egg substitute composition>
The liquid egg replacer composition of the present invention is a liquid egg replacer composition that does not contain eggs or contains a small amount of eggs, and contains 3 to 15% vegetable protein.
The liquid egg substitute composition of the present invention can prepare a coagulated product that has an appearance and texture similar to real scrambled eggs, fried eggs, and other heated and coagulated eggs, similar to liquid eggs.

"Contains no eggs" means that it does not contain raw materials derived from eggs of birds that are commonly eaten, such as chicken, quail, and duck eggs. "Contains a small amount of eggs" refers to the above-mentioned This means that the liquid egg substitute composition contains raw materials derived from avian eggs in an amount of 5% or less, preferably 3% or less, and more preferably 1% or less.

The pH of the liquid egg substitute composition of the present invention is preferably 5.0 to 8.0. When the pH is within the above range, the unique flavor of vegetable protein can be easily masked. Moreover, when the pH exceeds the above upper limit, the color tone of the liquid egg substitute composition tends to become dark, and the realism tends to be impaired.

<Coagulated material>
The coagulated product of the present invention refers to a coagulated product prepared using the liquid egg substitute composition of the present invention.
As long as the liquid egg substitute composition of the present invention is used, it may be in any form, such as scrambled eggs, omelets, fried eggs, fried eggs, thinly baked eggs, tinned eggs, and cooked products containing these. The coagulated product of the present invention can be used as a substitute for heat-coagulated eggs.
There are no restrictions on the method for producing the coagulated product, for example, it may be coagulated by heating or cooling, or it may be coagulated by contacting with a specific solution, but the liquid egg substitute composition may be mixed in a frying pan, in a hot water bath, Preferably, it is a heated solidified product obtained by heating and solidifying by another suitable method.

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

The vegetable protein used in the present invention can be a powder obtained by crushing a raw vegetable material, or a purified protein obtained by extracting protein from a raw vegetable material.
Note that, if necessary, the vegetable protein can be subjected to enzyme treatment such as transglutaminase treatment to enhance gelling properties.

The liquid egg substitute composition of the present invention contains 3 to 15% of the above vegetable protein. If the amount of vegetable protein is less than the above range, the flavor of the vegetable protein will be weak and the effect of the present invention will not be fully felt. Furthermore, if the amount of vegetable protein is greater than the above range, the flavor of the vegetable protein cannot be sufficiently masked, and the effects of the present invention cannot be obtained.
Furthermore, the liquid egg substitute composition of the present invention preferably contains 5 to 14% of the vegetable protein, more preferably 7 to 13%, since the effects of the present invention can be easily obtained. Note that the proportion of vegetable protein refers to only the proportion of protein extracted from vegetable protein, and does not include components other than proteins derived from vegetable protein.

<Iron>
The liquid egg substitute composition of the present invention contains iron.
The iron in the present invention may be derived from food raw materials, or the iron itself may be added in the form of a food additive, but the effects of the present invention are better when iron itself is added in the form of a food additive. Easy to obtain. The iron added in the form of a food additive is not particularly limited as long as it can be added to food, and examples include sodium ferrous citrate, ferrous sulfate, ferric chloride, ferric citrate, and glucon. Examples include ferrous acid, ferric pyrophosphate, and yeast iron.

The liquid egg substitute composition of the present invention has an iron content of 0.0005 to 0.005 parts by mass per 1 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 effects of the present invention cannot be obtained. Furthermore, if the ratio of vegetable protein to iron exceeds the above upper limit, the harsh taste of iron will become strong and the balance of the overall taste will be impaired. Further, the iron content per 1 part by mass of vegetable protein is preferably 0.0007 to 0.004 parts by mass, more preferably 0.0009 to 0.003 parts by mass.
The iron content can be appropriately adjusted in proportion to the vegetable protein, but for example, it is preferably 0.001 to 0.025%, more preferably 0.005 to 0.025%, based on the entire liquid egg substitute composition. It is preferably 0.020%.

<Other raw materials>
The liquid egg substitute composition of the present invention can contain raw materials other than those mentioned above as long as the effects of the present invention are not impaired. Such raw materials include, for example, soy sauce, salt, pepper, seasonings such as amino acids, granulated sugar, white sugar, white sugar, high fructose corn syrup, starches, dextrin, fructose, trehalose, glucose, lactose, Examples include sugars such as oligosaccharides and sugar ethanol, bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, fragrances, and the like.

<Method for producing liquid egg substitute composition>
Next, typical manufacturing methods of the liquid egg substitute composition of the present invention will be described below, but these do not particularly limit the present invention.
Specifically, vegetable protein, iron, water, and other raw materials are stirred and mixed to prepare a liquid egg substitute composition. Vegetable protein is prepared at 3-15%.
Note that a heat sterilization step can also be performed if necessary.

The present invention will be specifically described below based on Examples, Comparative Examples, and Test Examples. Note that the present invention is not limited to these.

<Test Example 1: Examination of the ratio of vegetable protein and iron>
Liquid egg substitute compositions of Examples 1 to 3 and Comparative Examples 1 to 2 were prepared using the formulations shown in Table 1. Specifically, the gelling agent was mixed in water in advance and dispersed by stirring with a Hiscotron for 5 minutes. Thereafter, the vegetable protein extract was dissolved, other raw materials were added, and the mixture was thoroughly stirred to prepare a liquid egg substitute composition.
The rice protein extract used ("Prodiem Rice 5020", manufactured by KERRY GROUP PLC) contained 87% rice protein.

<Table 1>

The prepared liquid egg substitute composition was heated in a frying pan heated to about 170°C to prepare a scrambled egg-like heated coagulation product. The flavor of the heated coagulated product was evaluated according to the following criteria. The results are shown in Table 2.

[Flavor evaluation criteria]
A: The flavor of the vegetable protein was masked. B: The flavor of the vegetable protein was slightly masked. C1: The flavor of the vegetable protein was felt strongly. C2: The flavor of the vegetable protein was masked. , the harshness of the iron was strong.

<Table 2>

As shown in Table 1, it was found that the flavor of the vegetable protein was masked when the iron content was 0.0005 to 0.005 parts per 1 part by mass of the vegetable protein.

<Test Example 2: Examination of types of proteins>
Liquid egg substitute compositions in Examples 4 to 6 were prepared in the same manner as in Example 1, except that the rice protein extract in Example 1 was changed to the protein extract listed in Table 3. Further, liquid egg substitute compositions of Comparative Examples 3 to 5 were prepared in the same manner as Comparative Example 1, except that the rice protein extract of Comparative Example 1 was changed to the protein extract listed in Table 3.
The soybean protein extract ("Prolina HD101R", manufactured by Fuji Oil Co., Ltd.) contained 85% soybean protein. Pea protein extract ("Prodiem Pea 7028", manufactured by KERRY GROUP PLC) contained 78% pea protein. The Oedo-mame protein extract was prepared by the following method and contained 70% Oetome protein.
First, the raw material from major black beans was crushed into powder, leaving the outer skin intact. Subsequently, the powdered bean raw material was dispersed in water, the pH was adjusted to 9.0 using sodium hydroxide, and the protein was eluted. The supernatant of the protein solution was collected, and hydrochloric acid was added to the supernatant to adjust the pH to 4.5 to precipitate the protein. The precipitate was collected and neutralized to pH 7.0 using sodium hydroxide. This neutralized precipitate was used as a large soybean protein extract.

<Table 3>

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

<Table 4>

<Test Example 3: Examination of pH>
Examples 7 and 8 were prepared by changing the pH of the liquid egg substitute 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.
Using the prepared liquid egg substitute composition, a heated coagulum was prepared in the same manner as in Test Example 1, and its flavor was evaluated.
As a result, in both Example 7 at pH 5.0 and Example 8 at pH 9.0, the flavor of the vegetable protein was masked as in Example 1. However, Example 8 with a pH of 9.0 had a dark color tone and felt a little strange as a liquid egg substitute composition.
From the above, it can be understood that the pH of the liquid egg substitute composition of the present invention is preferably 5.0 to 8.0.

<Test Example 4: Examination of type of iron>
A liquid egg substitute composition of Example 9 was prepared in the same manner as in Example 1 except that the sodium ferrous citrate in Example 1 was changed to ferrous sulfate. Furthermore, using the prepared liquid egg substitute composition, a heated coagulum was prepared in the same manner as in Test Example 1, and its flavor was evaluated. As a result, similar to Example 1, the flavor of the vegetable protein was masked.

Claims (2)

A liquid egg substitute composition containing plant-derived protein and iron,
The content of the protein is 3 to 15%,
The iron content per 1 part by mass of the protein is 0.0005 to 0.005 parts by mass,
Liquid egg substitute composition. Prepared using the liquid egg substitute composition according to claim 1,
Method for producing coagulum.