JP7547597B1 - Coagulated egg white-like food, processed food, and method for producing coagulated egg white-like food - Google Patents

Abstract

To provide a coagulated egg white-like food having a texture similar to that of real coagulated egg white, a processed food containing the same, and a method for producing the coagulated egg white-like food.
[Solution] A coagulated egg white-like food that does not contain eggs, comprising curdlan, glucomannan, an alkaline agent, and water, wherein the mass ratio of the glucomannan to the curdlan is 0.01 or more and 0.35 or less, and the mass ratio of the alkaline agent to the glucomannan is more than 0.015 and less than 0.5.
[Selection diagram] None

Description

The present invention relates to a coagulated egg white-like food that does not contain eggs, a processed food that contains the same, and a method for producing the coagulated egg white-like food.

Coagulated egg white, which is made by heating and coagulating liquid egg white into a gel, is not only eaten as boiled eggs, but is also widely used in processed foods such as egg salad, egg spread, egg filling, and tartar sauce. Meanwhile, egg-free substitutes for coagulated egg white have been known from the viewpoint of dealing with problems in the processing and storage of coagulated egg white and food allergies. For example, Patent Documents 1 and 2 disclose an egg white-like coagulated product as a substitute for coagulated egg white, which is obtained by coagulating a cooling coagulation material with fats and oils and an emulsifier in an oil-in-water state.

Japanese Patent Application Publication No. 7-284374 JP 2002-325564 A

In recent years, there has been an increasing demand for egg-free substitutes for coagulated egg white due to the growing preference for plant-based foods and fluctuations in the supply of chicken eggs. Accordingly, there is a demand for coagulated egg white-like foods that have a texture similar to that of real coagulated egg white.

In view of the above circumstances, the object of the present invention is to provide a coagulated egg white-like food having a texture similar to that of real coagulated egg white, a processed food containing the same, and a method for producing the coagulated egg white-like food.

In order to achieve the above object, the present inventors have conducted extensive research into substitutes for coagulated egg white. As a result, they have come up with the idea that by containing curdlan, glucomannan, an alkaline agent, and water, and by setting the mass ratio of glucomannan to curdlan and the mass ratio of alkaline agent to glucomannan within a specific range, it is possible to reproduce the texture unique to coagulated egg white, even though it does not contain eggs, and have completed the present invention.

That is, the present invention provides
(1) A coagulated egg white-like food that does not contain eggs,
Curdlan and
Glucomannan and
An alkaline agent,
Contains moisture and
The mass ratio of the glucomannan to the curdlan is 0.01 or more and 0.35 or less,
The mass ratio of the alkaline agent to the glucomannan is greater than 0.015 and less than 0.5.
Coagulated egg white-like food,
(2) Further containing fats and oils;
(1) The coagulated egg white-like food according to (1),
(3) The content of the glucomannan in the coagulated egg white-like food is 0.01% by mass or more and 1% by mass or less.
The coagulated egg white-like food according to (1) or (2),
(4) The content of the curdlan in the coagulated egg white-like food is 1% by mass or more and 5% by mass or less.
The coagulated egg white-like food according to any one of (1) to (3),
(5) The content of the alkaline agent in the coagulated egg white-like food is 0.001% by mass or more and 0.25% by mass or less.
The coagulated egg white-like food according to any one of (1) to (4),
(6) The alkaline agent is at least one of calcium hydroxide and sodium hydroxide.
The coagulated egg white-like food according to any one of (1) to (5),
(7) Further containing starch.
The coagulated egg white-like food according to any one of (1) to (6),
(8) A processed food containing any one of the coagulated egg white-like foods according to (1) to (7).
(9) A coagulated egg white-like food that does not contain eggs,
A step of mixing curdlan, glucomannan, an alkaline agent, and water to prepare a mixture;
and heating the prepared mixture to 80° C. or higher.
The mass ratio of the glucomannan to the curdlan in the mixture is 0.01 or more and 0.35 or less,
The mass ratio of the alkaline agent to the glucomannan in the mixture is greater than 0.015 and less than 0.5;
A method for producing a coagulated egg white-like food product,
It is.

As described above, the present invention can provide a coagulated egg white-like food having a texture similar to that of real coagulated egg white, a processed food containing the same, and a method for producing the coagulated egg white-like food.

The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass." In addition, in the present invention, unless otherwise specified, "content" means the content in the entire coagulated egg white-like food, and may be a calculated value, an analyzed value, or a blended amount.

<Coagulated egg white-like food>
The present invention relates to a coagulated egg white-like food that does not contain eggs. The coagulated egg white-like food of the present invention contains curdlan, glucomannan, an alkaline agent, and water, and is characterized in that the mass ratio of glucomannan to curdlan and the mass ratio of the alkaline agent to glucomannan are within a predetermined range. The coagulated egg white-like food of the above configuration has a texture similar to that of real coagulated egg white and can be used as a substitute for coagulated egg white. In the present invention, "a texture similar to that of real coagulated egg white" refers to a texture that is equal to or similar to that of real coagulated egg white. Incidentally, "not containing eggs" refers to not containing raw materials derived from eggs of birds that are generally used for food, such as eggs of chickens, quails, and ducks.

<Coagulated egg white>
In the present invention, the term "coagulated egg white" refers to the egg white of avian eggs generally used for food, completely coagulated by heating and gelling the egg white. Specifically, the term refers to the state in which not only the surface but also the inside of the coagulated egg white is coagulated when observed with the naked eye, and the non-coagulated part, i.e., the half-cooked part, is hardly observed in the whole. The coagulated egg white-like food of the present invention may be, for example, a food similar to the egg white part of a boiled egg. The "boiled egg" referred to here refers to a generally edible avian egg with shell that is boiled to completely coagulate the egg white part. Such coagulated egg white has a good balance between the softness when pressed with teeth and the chewiness felt as a sense of resistance (elasticity), and further has a sense of being relatively easy to bite off while feeling the chewiness (hereinafter also referred to as "crispness"). In addition, the coagulated egg white has a sticky feeling that deforms softly to follow the movement of the teeth and tongue while being compressed in the oral cavity, and a smooth and slippery texture, and has a unique and complex texture. As described below, the coagulated egg white-like food product of the present invention is able to reproduce the complex texture peculiar to coagulated egg white.

<Card Run>
In the present invention, curdlan is a general term for heat-coagulating polysaccharides mainly composed of β-1,3 glucoside bonds, such as polysaccharides produced by Alcaligenes faecalis var. myxogenes fungi. By blending curdlan with glucomannan at a predetermined mass ratio, a gel having a softness and crispness similar to that of coagulated egg white can be formed, as described below. Furthermore, since curdlan can form a gel with high heat resistance, a coagulated egg white-like food that can be heat sterilized and easily retains its texture after storage can be obtained.

<Curdlan content>
In the coagulated egg white-like food of the present invention, the content of curdlan (hereinafter also referred to as "A") may be set so as to satisfy the mass ratio conditions described below, but is preferably set within the following range. From the viewpoint of suppressing an excessively soft texture, the lower limit of the content of curdlan (A) is preferably 1 mass% or more, more preferably 1.5 mass% or more, and even more preferably 1.7 mass% or more. From the viewpoint of suppressing an excessively hard texture, the upper limit of the content of curdlan (A) is preferably 5 mass% or less, more preferably 4 mass% or less, even more preferably 3.5 mass% or less, and even more preferably 3 mass% or less.

<Glucomannan>
In the present invention, glucomannan refers to a polysaccharide contained in konjac root, in which D-glucose and D-mannose are bound by β-1,4 bonds in a molar ratio of approximately 1:1.6. Glucomannan may be used in the form of konjac flour, or a purified product obtained by purifying konjac flour with alcohol or the like may be used. By blending glucomannan with curdlan and an alkaline agent at a predetermined mass ratio, it is possible to impart a texture unique to coagulated egg white, such as a chewy or sticky texture, which cannot be obtained by a gel of curdlan alone. Furthermore, glucomannan can form a gel that is highly heat-resistant and has little water separation after production, so that a coagulated egg white-like food that is easier to maintain its texture after storage can be obtained.

<Glucomannan content>
In the coagulated egg white-like food of the present invention, the content of glucomannan (hereinafter also referred to as "B") may be set so as to satisfy the mass ratio conditions described below, but is preferably set within the following range. The lower limit of the glucomannan content (B) is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and even more preferably 0.03% by mass or more, from the viewpoint of suppressing an excessively soft texture and suppressing water syneresis after production. The upper limit of the glucomannan content (B) is preferably 1% by mass or less, more preferably 0.7% by mass or less, even more preferably 0.6% by mass or less, and even more preferably 0.5% by mass or less, from the viewpoint of suppressing an excessively hard texture.

<Alkaline agent>
In the present invention, the alkaline agent may be any edible alkaline agent, and is mainly used to assist the gelation of glucomannan. Examples of the alkaline agent used in the present invention include calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium phosphate, potassium phosphate, sodium carbonate, calcium oxide, calcium carbonate, etc. In the coagulated egg white-like food of the present invention, the alkaline agent is preferably one containing a hydroxyl group, more preferably at least one of calcium hydroxide and sodium hydroxide, and particularly preferably calcium hydroxide. The alkaline agent may be used alone or in combination of two or more.

<Alkaline agent content>
In the coagulated egg white-like food of the present invention, the content of the alkaline agent (hereinafter also referred to as "C") may be set so as to satisfy the mass ratio conditions described later, but is preferably set within the following range. The lower limit of the alkaline agent content (C) is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.007% by mass or more, from the viewpoint of sufficiently gelling the glucomannan. The upper limit of the alkaline agent content (C) is preferably 0.25% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.1% by mass or less, and even more preferably 0.05% by mass or less, from the viewpoint of suppressing excessive gelling of the glucomannan.

<Moisture>
The moisture contained in the coagulated egg white-like food of the present invention is not limited to moisture derived from pure water, and may contain moisture derived from materials selected within a range that does not impair the effects of the present invention. Examples of such moisture-containing materials include vegetable milk (soy milk, almond milk, oat milk, etc.), fruit juice, vegetable juice, liquid seasoning, etc.

<Mass ratio of glucomannan to curdlan (B/A)>
In the coagulated egg white-like food of the present invention, the mass ratio of glucomannan to curdlan is 0.01 or more and 0.35 or less. The mass ratio can be calculated as the ratio of the content (B) of glucomannan to the content (A) of curdlan in the coagulated egg white-like food, and is hereinafter also referred to as "B/A". By setting B/A to 0.01 or more, the influence of the physical properties derived from curdlan becomes stronger, and it is possible to suppress the coagulated egg white-like food from having a texture different from that of coagulated egg white. In addition, by setting B/A to less than 0.35, it is possible to suppress the gelation balance between curdlan and glucomannan from being lost, and the coagulated egg white-like food from having a texture different from that of coagulated egg white. The lower limit of B/A is preferably 0.015 or more, more preferably 0.03 or more, and even more preferably 0.05 or more, from the viewpoint of imparting a texture closer to coagulated egg white. On the other hand, the upper limit of B/A is preferably 0.3 or less, more preferably 0.25 or less, even more preferably 0.2 or less, and still more preferably 0.15 or less, from the viewpoint of imparting a texture closer to that of coagulated egg white.

<Mass ratio of alkaline agent to glucomannan (C / B)>
In the coagulated egg white-like food of the present invention, the mass ratio of the alkaline agent to the glucomannan is more than 0.015 and less than 0.5. The mass ratio can be calculated as the ratio of the content (C) of the alkaline agent to the content (B) of the glucomannan in the coagulated egg white-like food, and is hereinafter also referred to as "C/B". By making C/B more than 0.015, it is possible to suppress the glucomannan from being sufficiently gelled and becoming too soft in texture. In addition, by making C/B less than 0.5, it is possible to suppress the konjac-like physical properties from being strongly exerted and becoming a texture different from that of coagulated egg white. Furthermore, from the viewpoint of imparting a texture closer to coagulated egg white, the lower limit of C/B is preferably 0.02 or more, more preferably 0.03 or more, even more preferably 0.04 or more, and even more preferably 0.08 or more. The upper limit of C/B is preferably 0.4 or less, more preferably 0.3 or less, even more preferably 0.2 or less, and still more preferably 0.15 or less, from the viewpoint of imparting a texture closer to that of coagulated egg white.

<Oils and fats>
The coagulated egg white-like food of the present invention may further contain fats and oils. The fats and oils can provide a coagulated egg white-like food having a richness and smooth texture peculiar to coagulated egg white. The fats and oils in the present invention are not particularly limited as long as they are edible fats and oils, but from the viewpoint of meeting the needs for vegetable foods, they may contain vegetable fats and oils. Examples of vegetable fats and oils include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, perilla oil, palm oil, linseed oil, etc. Furthermore, from the viewpoint of easily obtaining a coagulated egg white-like food having a white appearance similar to that of coagulated egg white, the fats and oils in the present invention are preferably emulsified fats and oils. The emulsified fats and oils may be fats and oils emulsified by a separately added emulsifier, or may be emulsified fats and oils emulsified in advance. The emulsified fats and oils may be oil-in-water emulsified fats in which oil droplets are uniformly dispersed in the aqueous phase, or may be water-in-oil emulsified fats in which water droplets are uniformly dispersed in the oil phase. The fats and oils may be used alone or in combination of two or more. The content of fats and oils in the coagulated egg white-like food is preferably 0.5% by mass or more, more preferably 1% by mass or more, from the viewpoint of imparting richness and a smooth texture to the tongue, and is preferably 25% by mass or less, more preferably 10% by mass or less, from the viewpoint of suppressing unnatural oiliness.

<Starch>
The coagulated egg white-like food of the present invention may further contain starch. This can suppress syneresis after production and the associated deterioration in texture. In the present invention, the starch includes unmodified starch and processed starch obtained by processing unmodified starch. Unmodified starch is, for example, starch refined from raw materials such as potato, corn, tapioca, wheat, rice, etc., and specific examples thereof include rice starch, corn starch, tapioca starch, potato starch, wheat starch, etc. Processed starch is unmodified starch subjected to a predetermined treatment, and specific examples thereof include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, etc. These starches can be used alone or in combination of two or more. The starch content in the coagulated egg white-like food is preferably 0.5% by mass or more, and more preferably 1% by mass or more, from the viewpoint of obtaining the effect of inhibiting syneresis, and is preferably 8% by mass or less, more preferably 5% by mass or less, and even more preferably 4% by mass or less, from the viewpoint of preventing the food from having a texture different from that of coagulated egg white.

<Sugars>
The coagulated egg white-like food of the present invention may further contain sugars from the viewpoint of reproducing a flavor close to that of coagulated egg white. In the present invention, sugars refer to monosaccharides and disaccharides. Examples of monosaccharides include sucrose, glucose, galactose, fructose, mannose, etc. Examples of disaccharides include sucrose (sucrose), lactose, maltose, cellobiose, trehalose, etc. Among these, the coagulated egg white-like food of the present invention preferably contains sucrose (cane sugar) from the viewpoint of reproducing a flavor closer to that of coagulated egg white. The content of sugars in the coagulated egg white-like food is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and preferably 5% by mass or less, more preferably 3% by mass or less, from the viewpoint of obtaining a flavor close to that of coagulated egg white.

<Other ingredients>
The coagulated egg white-like food 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 salt, soy sauce, and amino acids, carbohydrates other than those mentioned above, such as fructose glucose liquid sugar, dextrin, and sugar ethanol, bacteriostatic agents such as glycine and sodium acetate, pH adjusters other than those mentioned above, such as organic acids and organic acid salts, preservatives, antioxidants, and flavorings. The coagulated egg white-like food of the present invention may not contain thickening polysaccharides other than curdlan, glucomannan, and starch, and may not contain, for example, cellulose derivatives such as methylcellulose and hydroxypropylmethylcellulose, or gellan gum.

<Shape of shredded boiled egg>
The coagulated egg white-like food of the present invention may have a size and shape according to the type of food to be cooked, for example, a shape resembling shredded boiled eggs. In the present invention, the term "shape resembling shredded boiled eggs" refers to a shape resembling a boiled egg finely cut with a food cutter, a kitchen knife, a dicer, or the like, and may be of a regular or irregular shape, specifically, a dice shape, a finely chopped shape, a crushed shape, or the like. The shredded boiled egg-like coagulated egg white-like food has a large ratio of surface area to volume, and therefore can improve the taste compatibility with sauces and ingredients. The shredded boiled egg-like coagulated egg white-like food can be prepared by shredding a plate-shaped or block-shaped coagulated egg white-like food with a dicer, a food cutter, a kitchen knife, a crusher, a mixer, or the like. In the shredded boiled egg-like coagulated egg white-like food, the size of one piece is not particularly limited, but for example, the dimension of one side is preferably 2 mm or more, more preferably 3 mm or more, and preferably 30 mm or less, more preferably 20 mm or less.

<Actions and Effects of the Coagulated Egg White-Like Food of the Present Invention>
The coagulated egg white-like food of the present invention contains curdlan, glucomannan, an alkaline agent, and water, and by setting B/A to 0.01 or more and 0.35 or less, and C/B to more than 0.015 and less than 0.5, it is possible to reproduce the texture such as the chewiness, crispness, stickiness, and smoothness unique to coagulated egg white, in addition to the softness close to that of coagulated egg white, even though no eggs are used. Specifically, it is considered that the curdlan satisfying the above mass ratio conditions can impart the softness and crispness of coagulated egg white to the coagulated egg white-like food. In addition, it is considered that the glucomannan and the alkaline agent satisfying the above mass ratio conditions can impart a sticky feel and a smooth texture in addition to realizing both sufficient chewiness and crispness. In addition, from a microscopic point of view, it is considered that by setting B/A and C/B to the above mass ratios, a gel network is constructed in which the curdlan, glucomannan, and the alkaline agent can cooperate with each other to create a complex texture. Furthermore, the coagulated egg white-like food of the present invention can form a gel with high heat resistance, which allows heat sterilization after production. Furthermore, the coagulated egg white-like food of the present invention can suppress syneresis after production, and suppress deterioration of texture due to storage. As a result, the coagulated egg white-like food of the present invention can maintain the complex texture specific to coagulated egg white even after processing and storage.

<Processed foods containing coagulated egg white-like food>
The coagulated egg white-like food of the present invention can be used in processed foods as a substitute for coagulated egg white. Examples of processed foods containing the coagulated egg white-like food of the present invention include typical processed foods using boiled eggs, such as tartar sauce, egg spread, egg filling, and egg salad. However, the processed foods of the present invention are not limited to these as long as they use the coagulated egg white-like food of the present invention, and may be, for example, sauces, salads (including salads other than egg salad), sandwiches, side dishes, boiled eggs, curries, stews, soups, porridge, porridge, omelets, ramen, and ingredients for rice bowls. The processed foods of the present invention can be produced using the coagulated egg white-like food of the present invention through the same process as when ordinary coagulated egg white is used. In addition, the processed foods of the present invention may be those that have been subjected to retort sterilization or other heat sterilization. The processed foods of the present invention use the above-mentioned coagulated egg white-like food, and therefore have a texture similar to that of foods using coagulated egg white. Furthermore, the coagulated egg white-like food of the present invention has high resistance to heating and storage, and therefore can maintain a favorable texture even after the manufacturing process and storage of the processed foods.

<Acidic liquid seasoning>
The processed food of the present invention may be, for example, an acidic liquid seasoning. Such an acidic liquid seasoning may generally be an acidic liquid seasoning containing coagulated egg white, for example, tartar sauce, egg spread, etc. By using the acidic liquid seasoning of the present invention, it is possible to enjoy a texture similar to that of using real coagulated egg white.

<Method of producing coagulated egg white-like food>
The method for producing a coagulated egg white-like food of the present invention includes, for example, a step of preparing a mixture containing curdlan, glucomannan, an alkaline agent, and water, and a step of heating the mixture.

<Mixture preparation process>
In this step, a mixture is prepared by mixing curdlan, glucomannan, an alkaline agent, and water. In this step, from the viewpoint of suppressing uneven gelation of curdlan and glucomannan, it is preferable that the preparation of the mixture does not involve heating. For example, the temperature of the mixture is preferably 50 ° C or less, more preferably 30 ° C or less, and from the viewpoint of smoothly performing the mixing process, it is preferably 10 ° C or more, more preferably 15 ° C or more. For mixing in this step, a stirrer such as a mixer or homogenizer can be used. In the mixture, the contents of curdlan, glucomannan, and an alkaline agent are appropriately set so as to satisfy the above-mentioned ranges of B / A and C / B. In addition, the mixture may contain any material other than the above materials.
In addition, this step may include a step of degassing the mixture in order to remove fine bubbles caused by stirring. The degassing treatment may be performed during mixing or after mixing. Specific examples of the degassing treatment include a treatment of degassing the air in a container using a vacuum pump or a vacuum sealer.
From the viewpoint of suppressing non-uniform gelation and aggregation (lumps) of curdlan and/or glucomannan in the mixture, the mixture preparation step preferably includes, for example, a step of preparing a curdlan mixed liquid containing curdlan and water, a step of preparing a glucomannan mixed liquid containing glucomannan, an alkaline agent and water, and a step of mixing the curdlan mixed liquid and the glucomannan mixed liquid.

<Preparation of Curdlan Mixture>
In this step, the curdlan mixture is prepared by mixing the curdlan and water. The curdlan mixture may be, for example, a suspension of curdlan, and may be in the form of a paste. In the curdlan mixture, it is preferable that the curdlan is mixed homogeneously from the viewpoint of suppressing the aggregation (lumps) of the curdlan in the mixture. The temperature of the mixture in this step is preferably 50°C or less, more preferably 30°C or less, from the viewpoint of suppressing the gelation of the curdlan. In the curdlan mixture, the content of the curdlan can be appropriately set so as to satisfy the above-mentioned range of B/A, and is preferably 15% by mass or less, more preferably 10% by mass or less. The curdlan mixture may contain any material other than the curdlan and water.

<Preparation process of glucomannan mixed liquid>
In this step, glucomannan, an alkaline agent, and water are mixed to prepare a glucomannan mixed solution. The glucomannan mixed solution may be, for example, a suspension of glucomannan, and may be in the form of a paste. In the glucomannan mixed solution, it is preferable that glucomannan and an alkaline agent are mixed homogeneously from the viewpoint of suppressing the aggregation (lumps) of glucomannan in the mixture. The temperature of the mixed solution in this step is preferably 70 ° C or less, more preferably 50 ° C or less, from the viewpoint of suppressing gelation of glucomannan, and is preferably 10 ° C or more, more preferably 15 ° C or more, from the viewpoint of ensuring the fluidity of the mixed solution. In the glucomannan mixed solution, the content of glucomannan can be appropriately set so as to satisfy the above-mentioned ranges of B / A and B / C, but is preferably 5% by mass or less, more preferably 1% by mass or less. In addition, the glucomannan mixed solution may contain any material in addition to glucomannan, an alkaline agent, and water.

<Mixing step of curdlan mixture and glucomannan mixture>
In this step, the curdlan mixture and the glucomannan mixture are mixed to prepare the mixture. In this step, it is preferable to carry out the above-mentioned deaeration treatment.

<Heating process>
In this step, the prepared mixture is heated to 80 ° C. or higher. The heating method is not particularly limited, and for example, a container filled with the mixture and sealed may be heated by hot water bath, steam, or the like. Alternatively, the mixture may be transferred to another container such as a tray, and heat-treated by steaming, electric heating, microwave heating, or the like. The heating temperature in this step is 80 ° C. or higher, preferably 85 ° C. or higher, more preferably 90 ° C. or higher from the viewpoint of reliably forming a gel with curdlan, glucomannan, and an alkaline agent, and is preferably 140 ° C. or lower from the viewpoint of suppressing denaturation by heating. In addition, the heating time in this step can be appropriately set according to the progress of gelation, but is preferably 30 minutes or more, more preferably 60 minutes or more, and preferably 3 hours or less, more preferably 2 hours or less.

The present invention will be described in detail with reference to examples, but the present invention is not limited thereto.

[Production of coagulated egg white-like food]
Samples of coagulated egg white-like foods were prepared in Examples 1 to 6 and Comparative Examples 1 to 4. As shown in Table 1, the formulations in Examples 1 to 6 satisfied the conditions that the B/A was 0.01 or more and 0.35 or less, and the C/B was more than 0.015 and less than 0.5. On the other hand, the formulations in Comparative Examples 1 to 4 did not satisfy at least one of the conditions that the B/A was 0.01 or more and 0.35 or less, or the C/B was more than 0.015 and less than 0.5. Note that calcium hydroxide was used as the alkaline agent in all examples except Example 6, and sodium hydroxide was used as the alkaline agent in Example 6.

First, curdlan was added to fresh water in an amount equivalent to about half the amount of the entire mixture in the amount shown in Table 1, and the mixture was stirred and homogenized in a mixer to prepare a curdlan mixture. In addition to the curdlan mixture, glucomannan and sucrose were added to fresh water in an amount equivalent to about half the amount of the entire mixture in the amount shown in Table 1, and an alkaline agent was added while stirring in a mixer to prepare a glucomannan mixture. The prepared glucomannan mixture was mixed with the curdlan mixture while stirring, and processed starch and vegetable emulsified oil (oil content in raw material: 50%) were added to it. This mixture was degassed and then packed into a heat-resistant bag to prepare a mixture. The mixture packed in the bag was heated at 90°C for 90 minutes to prepare samples of Examples 1 to 6 and Comparative Examples 1 to 4. After heating, each sample was cooled to 10°C or less and stored in a refrigerator.

[Evaluation of texture]
Each sample bag that had been refrigerated for about one week was opened, a sample was taken out, and the sample was cut into small pieces with a spoon. Three or more trained panelists ate each sample and scored the texture of each sample based on the following scoring criteria. In evaluating the texture, each panelist comprehensively judged the softness, chewiness (elasticity), crispness, stickiness, smoothness, etc., specific to coagulated egg white, and evaluated the similarity to real coagulated egg white. The evaluation points were set to 3 points (highest score) for the texture of real coagulated egg white, and 1 point (lowest score) for a texture different from coagulated egg white. For each sample, the average score of all the panels was calculated and rounded off to determine a grade A to C based on the following evaluation criteria.

(Texture scoring criteria)
3 points: Has a texture equivalent to coagulated egg white.
2 points: Has a texture similar to coagulated egg white.
Score 1: Has a texture different from coagulated egg white.
(Evaluation Criteria)
A: Rounded up to 3 points (2.5 to 3 points)
B: Rounded off to 2 points (1.5 points or more but less than 2.5 points)
C: Rounded off to 1 point (1 point or more but less than 1.5 points)

As shown in Table 1, all of the samples in Examples 1 to 6 were rated A or B, and had a texture equal to or similar to that of coagulated egg white. In particular, the samples in Examples 1 and 6 were preferable, as they had a texture equal to or very similar to that of real coagulated egg white. The sample in Example 2 also had a texture similar to that of real coagulated egg white. The samples in Examples 3 and 4 had a slightly soft texture, but had a texture similar to that of real coagulated egg white. The sample in Example 5 had dehydration and had a slightly hard texture, but had a texture similar to that of real coagulated egg white. Furthermore, these results show that the samples in Examples 1 to 6 can maintain a texture equal to or similar to that of coagulated egg white even after about one week of refrigerated storage.

On the other hand, all of the samples in Comparative Examples 1 to 4 were rated C, and had a texture completely different from that of coagulated egg white. Specifically, the sample in Comparative Example 1 had a paste-like physical property and had absolutely no chewiness like coagulated egg white. The sample in Comparative Example 2 was soft overall, with a porridge-like texture and absolutely no chewiness or smoothness like coagulated egg white. The sample in Comparative Example 3 was too soft with no chewiness, and had a texture completely different from that of coagulated egg white. The sample in Comparative Example 4 had a lot of water separation and was too hard, and had a texture completely different from that of coagulated egg white.

As described above, it has been found that a coagulated egg white-like food product that contains curdlan, glucomannan, an alkaline agent, and water, in which the B/A is 0.01 or more and 0.35 or less, and the C/B is more than 0.015 and less than 0.5, can reproduce the same or similar texture as coagulated egg white.

Claims (6)

A coagulated egg white-like food product that does not contain eggs,
Curdlan and
Glucomannan and
An alkaline agent,
Contains moisture and
The mass ratio of the glucomannan to the curdlan is 0.01 or more and 0.35 or less,
The mass ratio of the alkaline agent to the glucomannan is greater than 0.015 and less than 0.5;
The content of the curdlan in the coagulated egg white-like food is 1% by mass or more and 5% by mass or less,
The content of the glucomannan in the coagulated egg white-like food is 0.01% by mass or more and 1% by mass or less,
The content of the alkaline agent in the coagulated egg white-like food is 0.001% by mass or more and 0.25% by mass or less.
Coagulated egg white-like food. Further containing oils and fats,
The coagulated egg white-like food product according to claim 1 . The alkaline agent is at least one of calcium hydroxide and sodium hydroxide.
The coagulated egg white-like food product according to claim 1 . Further containing starch,
The coagulated egg white-like food product according to claim 1 . A processed food comprising the coagulated egg white-like food according to any one of claims 1 to 4 . A method for producing a coagulated egg white-like food product that does not contain eggs, comprising:
A step of mixing curdlan, glucomannan, an alkaline agent, and water to prepare a mixture;
and heating the prepared mixture to 80° C. or higher.
The mass ratio of the glucomannan to the curdlan in the mixture is 0.01 or more and 0.35 or less,
The mass ratio of the alkaline agent to the glucomannan in the mixture is greater than 0.015 and less than 0.5;
The content of the curdlan in the mixture is 1% by mass or more and 5% by mass or less,
The content of the glucomannan in the mixture is 0.01% by mass or more and 1% by mass or less,
The content of the alkaline agent in the mixture is 0.001% by mass or more and 0.25% by mass or less.
A method for producing a coagulated egg white-like food.