JPH0242942A - Production of egg substituted food - Google Patents
Production of egg substituted foodInfo
- Publication number
- JPH0242942A JPH0242942A JP63192212A JP19221288A JPH0242942A JP H0242942 A JPH0242942 A JP H0242942A JP 63192212 A JP63192212 A JP 63192212A JP 19221288 A JP19221288 A JP 19221288A JP H0242942 A JPH0242942 A JP H0242942A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- eggs
- parts
- food
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 5
- 235000021119 whey protein Nutrition 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000012149 noodles Nutrition 0.000 abstract description 5
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000000203 mixture Substances 0.000 description 8
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 235000011950 custard Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 241000252100 Conger Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 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
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000011835 quiches Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Seasonings (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は食品に係るものであって工業的に有利に卵代
替食品を製造する方法に関するものである。一般に、卵
を用いて得られる食品としてはパン、スポンジケーキ−
ドーナッツ、クツキービスケット、クラッカー チーズ
ケーキ−、メレンゲ、スフレ−ムース、プデング、カス
タード、キーシュ、ロレーヌ、シュークリーム、アイヌ
クリーム、シャーベット、天ぷら、フライの衣、バッタ
ー、蒲鉾、竹輪、はんぺん、ハム、ソーセージ、ベーコ
ン、うどん、中華めん、インヌタント麺、パスタ−スパ
ゲツティ、そうめん、マヨネーズ、ドレシッング、卵飲
料、スープ、茶わん蒸し、卵とうぶ、ゆで卵ミックス、
卵焼、錦糸卵、オムレッその他があけられる。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to foods, and relates to an industrially advantageous method for producing an egg substitute food. Generally, foods obtained using eggs include bread, sponge cake, etc.
Donuts, kutsky biscuits, crackers, cheesecake, meringue, soufflé mousse, pudengue, custard, quiche, Lorraine, cream puffs, Ainu cream, sherbet, tempura, batter for fries, batter, kamaboko, chikuwa, hanpen, ham, sausage, Bacon, udon, Chinese noodles, innu tanto noodles, pasta - spaghetti, somen, mayonnaise, dressing, egg drink, soup, steamed egg custard, egg tofu, boiled egg mix,
You can make tamagoyaki, tinned eggs, omelettes, and more.
本発明はこれらの食品に適用される。The present invention applies to these foods.
卵はその栄養価、風味、色、機能など優れた特徴を持ち
古くからあらゆる食品に家庭用、業務用を問わず利用さ
れてきた。卵は生卵、液卵、冷凍卵、粉末卵が使用され
、用途によシ更に卵白と卵黄に分割されたシ、あるいは
糖などを加えているものもある。Eggs have excellent characteristics such as nutritional value, flavor, color, and functionality, and have been used for a long time in all sorts of foods, both for home and commercial use. Raw eggs, liquid eggs, frozen eggs, and powdered eggs are used, and depending on the purpose, eggs may be separated into egg whites and yolks, or may have sugar added to them.
生卵は新鮮なうちは良いが、すぐに腐敗するしまた工業
的に大量に使用する場合は割卵や、卵殻処理など、めん
どうな工程が必要である。液卵は割卵などは必要としな
いが、生卵以上に菌の増殖が早く冷蔵しても長期保管が
できない。その点冷凍卵は腐敗の心配がなく長期保管が
可能であるが、冷凍変性が生じたシ、解凍に時間がかか
る。また粉末卵は保存性においては良好であるが、生卵
に比べ風味や機能の点で劣る。このように、卵を使用す
る場合、種々の困難な制約がある。Raw eggs are good when they are fresh, but they spoil quickly, and when used in large quantities industrially, they require laborious processes such as breaking eggs and processing eggshells. Liquid eggs do not require breaking, but bacteria multiply faster than raw eggs and cannot be stored for long periods even when refrigerated. On the other hand, frozen eggs can be stored for a long time without worrying about spoilage, but they do suffer from freezing denaturation and take time to thaw. Powdered eggs have good storage stability, but are inferior to raw eggs in terms of flavor and functionality. Thus, when using eggs, there are various difficult constraints.
ここに単離ホエータンパク質（Ｗｈｅｙ ｐｒｏｔｅｉ
ｎ■５ｏｌａｔｅ、以下Ｗ、Ｐ、１．という）が採用さ
れる。本発明でいうＷ、 Ｐ、 Ｉは広く用いられてい
るホエータンハク質濃縮物（Ｗｈｅｙ ｐｒｏｔｅｉｎ
（ｏｎｃｅｎｔｒａｔｅ、以下Ｗ。Here isolated whey protein
n■5olate, hereafter W, P, 1. ) will be adopted. In the present invention, W, P, and I refer to whey protein concentrates that are widely used.
(oncentrate, hereinafter referred to as W).
Ｐ、 Ｃ，という）とは区別される。ｗ、 ｐ、 ｃ、
のタンパク質部分をさらに濃縮して得られるものであり
、方法としてｗ、 ｐ、 ｃ、が限界濾過法によシ分子
量分画によって固形分を分茅しているのに対してＷ。P, C, etc.). w, p, c,
It is obtained by further concentrating the protein portion of the protein. W, P, and C methods use ultrafiltration to separate the solid content by molecular weight fractionation.
Ｐ、 １．はイオン交換法の吸着樹脂によって灰分、脂
肪、炭水化物を除去し、よシ高純度なタンパク質にした
ものである。P. 1. is a highly pure protein that removes ash, fat, and carbohydrates using adsorption resin using the ion exchange method.
ｗ、 ｐ、 ｘ、はタンパク質含量が９０％以上のもの
であり、未変性タンパク質のため、風味がよく、かつ保
水性、乳化性１．起泡力等にも優れている。W, p, and x have a protein content of 90% or more, and are undenatured proteins, so they have good flavor, water retention, and emulsifying properties. It also has excellent foaming power.
Ｗ、 Ｐ、 １．は食品素材として特に卵の代替品とし
て食感、風味が非常に優れ、機能においては卵以上のも
のを発揮することを発見した。W, P, 1. It has been discovered that it has excellent texture and flavor as a food material, especially as a substitute for eggs, and has functions that are even better than eggs.
このＷ、 Ｐ、 １．の使用量は食品に対して１０％（
重量、以下同じ）以下量でよい。ことに１〜５％量が多
くの場合について有用である。This W, P, 1. The amount used is 10% (
weight, the same applies hereafter) or less. Particularly amounts of 1 to 5% are useful in many cases.
つぎに本発明の効果を実験例で証明する。Next, the effects of the present invention will be demonstrated using experimental examples.
実験例１ スポンジケーキ−起泡力
全卵とＷ、 Ｐ、 １．についてスポンジケーキ−での
起泡力および容積について実験をおこなう。Experimental example 1 Sponge cake - Foaming power Whole egg and W, P, 1. We will conduct an experiment on the foaming power and volume of a sponge cake.
オールミックス法でおこなう。立型ケーキ−ミキサーに
て上記配合のものを投入し、ワイヤーホッパーで高速で
７分間攪拌してホイップする。終了後ホイップされたケ
ーキ−ミックスの比重を測定スる。一定容積（Ｌｏｏｍ
／）のカップにケーキれていることを示す。また、この
ホイップしたケーキ−ミックス生地５００？を容器に入
れ１８００、 離水が生じるので離水をふきとり離水
量を測定す３０分間焼成し冷却後これの容積を測定する
。 る。Use the all-mix method. Add the above mixture to a vertical cake mixer, and stir and whip at high speed with a wire hopper for 7 minutes. After completion, measure the specific gravity of the whipped cake mix. Fixed volume (Loom
/) indicates that there is a cake in the cup. Also, this whipped cake-mix batter 500? is placed in a container at 1800 ml, and as syneresis occurs, wipe off the syneresis and measure the amount of syneresis. Baked for 30 minutes, and after cooling, measure the volume. Ru.
実験例２ カスタードプリン
室温にて攪拌溶解する。ステンレスカップに充填し３０
分間蒸煮（９０〜９５°Ｃ）する。冷却後冷蔵庫（８°
Ｃ）内で２４時間静置後そのゲル強度をカードメーター
（飯尾電機）で測定した。また更に冷蔵庫で１０日間保
管するとプリンの表面にふきとり重量
※ 離水率ｆｆｉ ｘｔｏ。Experimental Example 2 Custard pudding Dissolve with stirring at room temperature. Fill a stainless steel cup and add 30
Steam (90-95°C) for a minute. Refrigerate after cooling (8°
After being allowed to stand in C) for 24 hours, the gel strength was measured using a card meter (Iio Denki). Furthermore, if you store it in the refrigerator for 10 days, you can wipe it on the surface of the pudding and it will increase the water separation rate.
プリン重量
実施例１ 輌
Ａ、小麦粉１００部、食塩２部、水３０部、卵白５部、
水３４部。Pudding Weight Example 1 Cargo A, 100 parts of wheat flour, 2 parts of salt, 30 parts of water, 5 parts of egg white,
34 parts of water.
Ｂ、小麦粉１００部、食塩２部、ｗ、 ｐ、 １． ｉ
部、水３４部でＡ、Ｂの生麺を作る。このものを茹で食
する。Ａの卵白人ｂｅはややしなやかさに欠ける硬い感
じの組織であったが、ＢのＷ、 Ｐ、 Ｉ。B, 100 parts of wheat flour, 2 parts of salt, w, p, 1. i
Make fresh noodles A and B using 1 part and 34 parts water. Boil this thing and eat it. A's egg white be had a hard texture that lacked flexibility, but B's W, P, and I.
添加の麺は腰が強くキメの細やかで艶があシ、味も大変
美味しいものであった。The added noodles were firm, fine-textured, glossy, and had a very delicious taste.
実施例２ 竹 輪
魚肉（ハモ、タフ）１００部、食塩３部、砂糖５部、調
味料６部、ブドウ糖２部、大豆油１部、Ｗ、 Ｐ、 １
．２部、水５０部で竹輪を作る。対照品はｗ、 ｐ、
ｒ、の代りに冷凍全卵５部を使用した。常法通りカッタ
ーで練シ、ホッパーに投入し１本４０？の大きさに成型
し９０〜１１３°Ｃで約１３分間乾熱座りをおこない次
に２１０〜２２０℃で２分３０秒かけて焼きあける。焼
きあげ終了時の中心温度は８０°Ｃであった。冷凍全卵
を使用した竹輪は座りおよび加熱工程中で水分の蒸発が
ちシ目減が生じたが、Ｗ、Ｐ、１．使用の竹輪は棒ぬき
時の、ちぢみがなく、かつ目減のほとんどないものであ
った。また、このものの焼色は黄金色になシ、風味豊か
なおいしい竹輪であった。Example 2 100 parts of bamboo fish meat (conger, tuff), 3 parts of salt, 5 parts of sugar, 6 parts of seasoning, 2 parts of glucose, 1 part of soybean oil, W, P, 1
．． Make a bamboo ring with 2 parts water and 50 parts water. The control products are w, p,
5 parts of frozen whole eggs were used instead of r. Knead it with a cutter as usual and put it into the hopper for 40 yen each. It is molded into a size of , dry-heated at 90-113°C for about 13 minutes, and then baked at 210-220°C for 2 minutes and 30 seconds. The center temperature at the end of baking was 80°C. Chikuwa using frozen whole eggs tended to lose wrinkles due to water evaporation during the sitting and heating process, but W, P, 1. The bamboo ring used did not shrink when the stick was removed, and there was almost no loss of weight. Also, the grilled color of this dish was golden, and it was a delicious chikuwa with a rich flavor.
実施例３ 卵とうぶ
全卵３０部、調味料２部、水６８部で対照品の卵とうぶ
配合とする。一方、全卵１０部、Ｗ、 Ｐ、 Ｌ３部、
調味料２部、水８５部でＷ、 Ｐ、 １．卵とうぶとの
配合とする。いずれも常温で溶かし容器に入れて８０°
〜８５°で４０分間蒸す。Example 3 Eggs and Veggies A control product of eggs and nabu was prepared using 30 parts of whole eggs, 2 parts of seasonings, and 68 parts of water. On the other hand, 10 parts of whole eggs, 3 parts of W, P, L,
W, P, 1. with 2 parts of seasoning and 85 parts of water. It is a combination of egg and naive. Melt both at room temperature and place in a container at 80°C.
Steam for 40 minutes at ~85°.
対照品の卵とうぶの組織はやや柔らかく、けしでつまむ
のが困難であったが、ｗ、 ｐ、 ｒ、の卵とうふは、
はしでつまめる硬さであり、食べると、のど残しの食感
はすばらしく滑らかで軽くておいしい風味を有するもの
であった。The tissues of the eggs and tofu in the control product were a little soft and difficult to pick up with popsicles, but the eggs and tofu in w, p, r,
It was hard enough to pick up with chopsticks, and when I ate it, the texture of the leftovers was wonderfully smooth, light, and had a delicious flavor.
実施例４ バッターミックス 小麦粉２５部、食塩１部、調味料１部、Ｗ、Ｐ、Ｉ。Example 4 Batter mix 25 parts wheat flour, 1 part salt, 1 part seasoning, W, P, I.
１部、水８７部でバッターミックスを作る。Make a batter mix with 1 part water and 87 parts water.
対照品のバッターはＷ、 Ｐ、 ！、の代りに乾燥卵白
を用いた。エビ種にバッターミックスをつけパン粉でま
ぶした後冷凍し、冷沖エビフライとする。The batter of the control product was W, P,! , I used dried egg white instead. Dip the shrimp seeds in the batter mix, sprinkle with breadcrumbs, and then freeze to make cold Oki fried shrimp.
サラダ油（１６０〜１７０°Ｃ）中に冷凍エビフライを
投入し揚げる。乾燥卵白を使用したものはパンクが生じ
たシ、衣とエビがはがれるものもちったが、Ｗ、 Ｐ、
１．使用のものは冷凍とは思えないような軽く、柔か
い食感を有し、衣もはがれることなくかつ、パンクは全
くなかった。Add frozen fried shrimp to salad oil (160-170°C) and fry. The ones using dried egg whites had punctures, and the batter and shrimp peeled off, but W, P,
1. The one I used had a light and soft texture that made it hard to believe that it had been frozen, the coating did not peel off, and there were no punctures at all.
Claims (1)
特徴とする卵代替食品の製造法。A method for producing an egg substitute food, characterized by using isolated whey protein as an egg substitute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63192212A JPH0242942A (en) | 1988-08-01 | 1988-08-01 | Production of egg substituted food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63192212A JPH0242942A (en) | 1988-08-01 | 1988-08-01 | Production of egg substituted food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0242942A true JPH0242942A (en) | 1990-02-13 |
Family
ID=16287528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63192212A Pending JPH0242942A (en) | 1988-08-01 | 1988-08-01 | Production of egg substituted food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0242942A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272358A (en) * | 2001-03-21 | 2002-09-24 | Sanei Gen Ffi Inc | Baking food |
| JP2004141146A (en) * | 2002-08-27 | 2004-05-20 | Sanei Gen Ffi Inc | Processed meat food |
| JP2007143485A (en) * | 2005-11-28 | 2007-06-14 | Sanei Gen Ffi Inc | Baked Japanese and Western sweets |
| ES2370882A1 (en) * | 2011-07-15 | 2011-12-23 | José Gómez Lara | Procedure for elaborating a vegetable tortilla without egg. (Machine-translation by Google Translate, not legally binding) |
| US9101158B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
| JP2020521513A (en) * | 2017-06-01 | 2020-07-27 | ザ ヴェグレット カンパニー ピーティーワイ リミテッドＴｈｅ Ｖｅｇｇｌｅｔｔｏ Ｃｏｍｐａｎｙ Ｐｔｙ Ｌｉｍｉｔｅｄ | Egg-free artificial egg food |
-
1988
- 1988-08-01 JP JP63192212A patent/JPH0242942A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272358A (en) * | 2001-03-21 | 2002-09-24 | Sanei Gen Ffi Inc | Baking food |
| JP2004141146A (en) * | 2002-08-27 | 2004-05-20 | Sanei Gen Ffi Inc | Processed meat food |
| JP2007143485A (en) * | 2005-11-28 | 2007-06-14 | Sanei Gen Ffi Inc | Baked Japanese and Western sweets |
| US9101158B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
| ES2370882A1 (en) * | 2011-07-15 | 2011-12-23 | José Gómez Lara | Procedure for elaborating a vegetable tortilla without egg. (Machine-translation by Google Translate, not legally binding) |
| JP2020521513A (en) * | 2017-06-01 | 2020-07-27 | ザ ヴェグレット カンパニー ピーティーワイ リミテッドＴｈｅ Ｖｅｇｇｌｅｔｔｏ Ｃｏｍｐａｎｙ Ｐｔｙ Ｌｉｍｉｔｅｄ | Egg-free artificial egg food |
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