Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L15/00—Egg products; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs

Definitions

• the present invention relates to a composition for whole egg replacement.
• Eggs are commonly used in baked goods such as pound cakes. However, concerns about stable supply may arise due to the fact that eggs are an allergenic raw material, soaring prices of eggs, unstable supply, etc. Furthermore, in recent years, due to growing interest in health and environmental issues, vegan diets that do not consume animal products have begun to become popular.
• Patent Document 1 Japanese Patent Application Publication No. 2021-5247308 describes 25% to 80% (w/w) protein, 5% to 50% (w/w) Fabaceae powder, and 5% to 60% (w/w) protein. /w) polysaccharides are described (Claim 1).
• Patent Document 2 International Publication No. 2009/113655 describes a full-fat soy flour-containing composition containing full-fat soy flour, vegetable protein, an emulsifier, and a masking agent (Claim 1), According to the full-fat soybean flour-containing composition, it can be used as a substitute for part or all of food raw materials, or added as a new raw material to improve the flavor and texture of foods. It is stated that this can be done (Paragraph 0035). In addition, according to the same document, the egg substitute composition described in the same document can be used as an egg substitute in foods, especially baked foods, even if eggs are not used. It is said that it is possible to impart the same fullness and rich flavor to foods as in (Paragraph 0035).
• Patent Document 3 International Publication No. 2011/080931 describes a full-fat soy flour-containing composition containing specific amounts of full-fat soy flour, soy protein, linear oligosaccharides, and an emulsifier. (Claim 1).
• the full-fat soybean flour-containing composition can be used as a substitute for part or all of food raw materials (eggs and flour), or can be added as a new raw material. It can improve the flavor and texture of foods, and can be used as a substitute for eggs and flour, or as an additional additive, especially for foods that use flour as an ingredient, such as confectionery and bread making. It is said that it is possible to impart a fine and light texture by using it as a raw material (Paragraph 0013).
• Eggs are used in many bakery foods, including baked goods such as pound cakes. Therefore, the present invention provides a new whole egg substitute material suitable for bakery foods.
• the following whole egg substitute composition bakery food, and method for producing the same are provided.
• Component (F) The whole egg substitute composition according to [1] or [2], further comprising an alginate ester.
• Component (G) The whole egg according to any one of [1] to [3], further comprising one or more selected from the group consisting of the following components (G1) to (G3).
• Alternative composition. (G1) Insoluble dietary fiber (G2) Powder or granule that satisfies the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) Low molecular weight starch with amylose content of 5% by mass or more Contains 3% by mass or more and 45% by mass or less of starch, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less (3) Cold water swelling degree at 25° C.
• a food starch composition comprising a starch-lipid complex obtained by heat-treating one or more potato starch selected from the group and a glycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa [5]
• the whole egg substitute composition according to any one of [1] to [4], wherein component (D) contains a vegetable protein.
• the content of the component (B) in the whole egg substitute composition is 5% by mass or more and 60% by mass or less based on the whole whole egg substitute composition, [1] to [5] ] Whole egg substitute composition according to any one of the above.
• the content of the component (B) in the whole egg substitute composition is 0.2 or more and 10 or less in mass ratio to the content of the component (C), [1] to [6] ] Whole egg substitute composition according to any one of the above.
• a dough for bakery food comprising the whole egg substitute composition according to any one of [1] to [9].
• a bakery food comprising the whole egg substitute composition according to any one of [1] to [9].
• a method of manufacturing a bakery food including:
• a new whole egg substitute material suitable for bakery foods can be provided.
• ⁇ in a numerical range represents the above to the following, and includes both ends of the range.
• the upper limit and lower limit can be combined as appropriate, and the resulting numerical range is also disclosed.
• the composition can contain each component alone or in combination of two or more.
• the whole egg substitute composition contains the following components (A) to (D), and component (D) contains protein (excluding egg protein).
• component (D) contains protein (excluding egg protein).
• A) Gluten B) Pea starch
• the whole egg substitute composition contains a combination of the above-mentioned components (A) to (D), it can be suitably used as a whole egg substitute material in bakery foods and the like. Moreover, in this embodiment, the whole egg substitute composition can also be used for creams containing whole eggs among those toppings on bakery foods.
• Component (A) Ingredient (A) is gluten.
• Examples of the origin of gluten include wheat, rye, and the like. From the viewpoint of availability, component (A) is preferably wheat gluten.
• the content of component (A) in the whole egg substitute composition is preferably 10% by mass or more, more preferably 15% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. % or more, more preferably 20% by mass or more, even more preferably 25% by mass or more. Further, from the viewpoint of improving the whole egg substitute function, the content of component (A) in the whole egg substitute composition is preferably 70% by mass or less, more preferably 70% by mass or less based on the whole whole egg substitute composition. It is 60% by mass or less, more preferably 50% by mass or less, even more preferably 45% by mass or less.
• the content of component (A) in the bakery food is preferably 1% by mass or more, more preferably 1.5% by mass or more, and more preferably 1.5% by mass or more based on the whole dough for bakery food, from the viewpoint of improving the whole egg substitute function. Preferably it is 2% by mass or more, even more preferably 3% by mass or more.
• the content of component (A) in the bakery food is preferably 15% by mass or less, more preferably 10% by mass or less, and more preferably 10% by mass or less based on the entire dough for bakery food. Preferably it is 8% by mass or less, even more preferably 6% by mass or less.
• the content of component (A) in the cream is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, even more preferably The content is 0.6% by mass or more, and even more preferably 0.7% by mass or more.
• the content of component (A) in the cream is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 3% by mass based on the whole cream. % or less, even more preferably 1% by mass or less.
• Component (B) Ingredient (B) is pea starch.
• Component (B) refers to starch that is contained in about 50% of the grains of peas.
• Pea Porous sativum L.
• Starch is a natural polymer in which ⁇ -glucose molecules are polymerized through glycosidic bonds, and is composed of amylose, which has a linear molecular structure, and amylopectin, which has a branched structure.
• the amylose content (mass ratio) to the total amount of pea starch is about 20% or more and 40% or less.
• component (B) is not limited as long as it is manufactured using peas as a raw material and according to conventional methods, but in general, the raw material, fully ripened pea grains, is washed and dried, and the outer shell is removed. It is obtained by removing proteins, salts, dietary fiber, etc., mainly using water. Component (B) is preferably further dried to form a powder.
• component (B) may be unprocessed starch (raw starch) or may be processed starch processed by a known method such as chemically, physically, or enzymatically.
• Component (B) is preferably raw pea starch.
• the content of component (B) in the whole egg substitute composition is preferably 5% by mass or more, more preferably 8% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. % or more, more preferably 10% by mass or more, even more preferably 15% by mass or more. Further, from the viewpoint of improving the whole egg substitute function, the content of component (B) in the whole egg substitute composition is preferably 60% by mass or less, more preferably 60% by mass or less based on the whole whole egg substitute composition. It is 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less.
• the content of component (B) in the bakery food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more based on the entire dough for bakery food, from the viewpoint of improving the whole egg substitute function. , more preferably 1% by mass or more, even more preferably 1.3% by mass or more.
• the content of component (B) in the bakery food is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 8% by mass or less based on the entire dough for bakery food. is 6% by mass or less, even more preferably 5% by mass or less.
• the content of component (B) in the cream is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably It is 0.4% by mass or more.
• the content of component (B) in the cream is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass based on the whole cream.
• the content is even more preferably 0.5% by mass or less.
• Component (C) is phosphoric acid crosslinked starch.
• Component (C) is obtained by subjecting raw starch to phosphoric acid crosslinking treatment.
• the raw material starch of component (C) is not limited, and includes, for example, corn starch such as corn starch, waxy corn starch, and high amylose corn starch; tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, and bean starch.
• One or more kinds selected from the group consisting of tapioca starch, wheat starch, corn starch, and potato starch preferably one or two or more kinds selected from the group consisting of tapioca starch, wheat starch, and potato starch, and more preferably one kind selected from tapioca starch and wheat starch. or two or more kinds, more preferably tapioca starch.
• the phosphoric acid crosslinking of the raw material starch can be carried out by a conventional method.
• component (C) commercially available products can also be used.
• component (C) may be subjected to one or more other treatments.
• specific examples of other treatments include other chemical treatments, physical treatments, and enzymatic treatments.
• the chemical treatment include one or more selected from the group consisting of acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, and etherification treatment such as hydroxypropylation.
• the physical treatment include one or more selected from the group consisting of oil and fat processing, heat treatment, gelatinization treatment, moist heat treatment, ball mill treatment, and pulverization treatment.
• the content of component (C) in the whole egg substitute composition is preferably 1% by mass or more based on the whole whole egg substitute composition, more preferably 1.
• the content is 5% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more.
• the content of component (C) in the whole egg substitute composition is preferably 20% by mass or less, more preferably It is 15% by mass or less, more preferably 12% by mass or less, even more preferably 10% by mass or less.
• the content of component (C) in the bakery food is preferably 0.1% by mass or more, more preferably 0.2% by mass or more based on the entire dough for bakery food, from the viewpoint of improving the whole egg substitute function. , more preferably 0.3% by mass or more, even more preferably 0.35% by mass or more.
• the content of component (C) in the bakery food is preferably 10% by mass or less, more preferably 5% by mass or less, and more preferably 5% by mass or less based on the entire dough for bakery food. Preferably it is 4% by mass or less, even more preferably 3% by mass or less.
• the content of component (C) in the cream is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably It is 0.1% by mass or more.
• the content of component (C) in the cream is preferably 3% by mass or less, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less based on the whole cream. It is 5% by mass or less, even more preferably 0.3% by mass or less.
• the content of component (B) in the whole egg substitute composition is preferably 0.2 or more, more preferably 0.2 or more, in terms of mass ratio to the content of component (C), from the viewpoint of improving the whole egg substitute function. It is 0.5 or more, more preferably 1 or more, even more preferably 2 or more, even more preferably 3 or more.
• the mass ratio ((B)/(C)) is preferably 10 or less, more preferably 8 or less, even more preferably 7 or less, and even more preferably 6 or less. , more preferably 5 or less.
• Component (D) is an emulsifying material, specifically, an emulsifying material other than egg-derived components. From the viewpoint of improving whole egg substitute function, component (D) contains protein.
• the protein of component (D) is specifically a protein other than egg protein.
• component (D) is a protein other than the above-mentioned component (A).
• Component (D) may be added as a component itself that functions as an emulsifying material, or may be added in the form of a compounded component containing at least one of these components.
• proteins examples include plant proteins, animal proteins, and the like.
• plant proteins include soybean proteins such as proteins in soy milk and tofu, and seed proteins such as corn proteins and pea proteins.
• animal proteins include milk proteins such as whey protein and casein; blood proteins such as plasma proteins and blood cell proteins; muscle proteins such as meat proteins and fish proteins; gelatin and collagen.
• the protein is preferably one or more selected from the group consisting of soybean protein and pea protein.
• component (D) preferably contains vegetable protein, and is more preferably vegetable protein.
• Component (D) or a blended component containing component (D) is preferably soy milk, isolated soy protein, soy flour, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, concentrated whey, muscle protein, and One or more selected from the group consisting of pea protein, and more preferably one or two selected from the group consisting of soy milk, isolated soy protein, soybean flour, and pea protein, from the viewpoint of improving whole egg substitute function. More than a species.
• the content of component (D) in the whole egg substitute composition is preferably 2% by mass based on the entire whole egg substitute composition from the viewpoint of improving the whole egg substitute function.
• the content is more preferably 5% by mass or more, still more preferably 10% by mass or more, even more preferably 15% by mass or more.
• the content of component (D) in the whole egg substitute composition is preferably 50% by mass or less, more preferably 50% by mass or less based on the whole whole egg substitute composition. It is 40% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less.
• the content of component (D) in the whole egg substitute composition is preferably 80% by mass or less, more preferably 80% by mass or less based on the whole whole egg substitute composition. It is 75% by mass or less, more preferably 70% by mass or less.
• component (D) or a compounded component containing component (D) when calculating the amount of "whole egg substitute composition as a whole" which is the standard (denominator) of the content of each component, component (D) or a compounded component containing component (D) is The amount is the amount converted to protein amount.
• the content of component (D) in the bakery food is preferably 0.1% by mass or more, more preferably 0.2% by mass or more based on the entire dough for bakery food, from the viewpoint of improving the whole egg substitute function. , more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more.
• the content of component (D) in the bakery food is preferably 10% by mass or less, more preferably 8% by mass or less, and more preferably 8% by mass or less based on the entire dough for bakery food. Preferably it is 5% by mass or less, even more preferably 4% by mass or less.
• the content of component (D) in the cream is preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 2% by mass based on the whole cream, from the viewpoint of improving whole egg replacement function. % or more, even more preferably 3% by mass or more.
• the content of component (D) in the cream is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass based on the whole cream. % or less, even more preferably 4% by mass or less.
• the whole egg substitute composition may be composed of components (A) to (D), or may further contain components other than components (A) to (D).
• Specific examples of components other than components (A) to (D) include one or more components selected from the group consisting of components (E), (F), and (G) below.
• the content of the fraction under the sieve and above the sieve with an opening of 0.038 mm is 50% by mass or more and 100% by mass or less (G3) selected from the group consisting of raw potato starch and modified starch of raw potato starch.
• G3 50% by mass or more and 100% by mass or less
• a starch composition for food containing a starch-lipid complex obtained by heat-treating two or more potato starches and a glycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa Each component will be explained below.
• the constituent components of the whole egg substitute composition will be explained below.
• Component (E) is at least one selected from the group consisting of methylcellulose and hydroxypropylmethylcellulose (HPMC).
• HPMC hydroxypropylmethylcellulose
• methylcellulose is cellulose in which some of the hydrogen atoms of the hydroxyl groups are substituted with methoxy groups.
• degree of substitution of hydrogen atoms in the hydroxyl groups of methyl cellulose that is, the ratio of hydrogen atoms in the hydroxyl groups of cellulose to be substituted with methyl groups, and any one may be selected.
• the methoxy group content in methylcellulose can be, for example, about 15 to 45%.
• the content of methylcellulose in the whole egg substitute composition is preferably 0.05% by mass or more, more preferably 0.1% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. It is at least 0.2% by mass, more preferably at least 0.2% by mass.
• the content of methylcellulose in the whole egg substitute composition is preferably 5% by mass or less, more preferably 3% by mass based on the whole whole egg substitute composition.
• the content is preferably 1% by mass or less.
• HPMC degree of substitution of HPMC
• the methoxy group content in HPMC can be, for example, about 19.0 to 30.0%
• the hydroxypropoxy group content can be, for example, about 3.0 to 12.0%.
• Any HPMC that can be used for food, for example, may be used, and commercially available products may be used.
• the viscosity of HPMC is preferably 4,000 mPa ⁇ s or more, more preferably 100,000 mPa ⁇ s. Further, the viscosity of HPMC may be, for example, 100,000 mPa ⁇ s or less.
• the content of HPMC in the whole egg substitute composition is preferably 0.1% by mass or more, more preferably 0.3% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. It is at least 0.5% by mass, more preferably at least 0.5% by mass.
• the content of HPMC in the whole egg substitute composition is preferably 10% by mass or less, more preferably 8% by mass, based on the whole whole egg substitute composition. The content is preferably 7% by mass or less.
• the content of component (E) in the whole egg substitute composition is preferably 0.1% by mass or more, more preferably 0.1% by mass or more based on the whole whole egg substitute composition, from the viewpoint of improving whole egg substitute function.
• the content is 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more.
• the content of component (E) in the whole egg substitute composition is preferably 12% by mass or less, more preferably 12% by mass or less based on the whole whole egg substitute composition. It is 10% by mass or less, more preferably 8% by mass or less, even more preferably 7% by mass or less.
• the content of component (E) in the bakery food is preferably 0.01% by mass or more, more preferably 0.05% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 0.1% by mass or more, even more preferably 0.3% by mass or more.
• the content of component (E) in the bakery food is preferably 5% by mass or less, more preferably 3% by mass or less, and more preferably 3% by mass or less based on the entire dough for bakery food. Preferably it is 2% by mass or less, even more preferably 1% by mass or less.
• the content of component (E) in the cream is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably It is 0.08% by mass or more.
• the content of component (E) in the cream is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass based on the whole cream. % or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less.
• Component (F) is an alginate ester.
• Component (F) is specifically alginate propylene glycol ester.
• the degree of esterification of component (F) is preferably 40.0% or more, more preferably 75.0% or more, and specifically 100% from the viewpoint of increasing specific volume and improving dryness. It is as follows.
• Component (F) may be anything that can be used for food, and commercially available products may be used.
• the content of component (F) in the whole egg substitute composition is preferably 0.05% by mass or more based on the whole whole egg substitute composition, more preferably The content is 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more.
• the content of component (F) in the whole egg substitute composition is preferably 5% by mass or less, more preferably 5% by mass or less based on the whole whole egg substitute composition. It is 3% by mass or less, more preferably 2% by mass or less.
• the content of component (F) in the bakery food is preferably 0.005% by mass or more, more preferably 0.01% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 0.05% by mass or more.
• the content of component (F) in the bakery food is preferably 3% by mass or less, more preferably 2% by mass or less, and more preferably 2% by mass or less, based on the entire dough for bakery food. Preferably it is 1% by mass or less.
• the content of component (F) in the cream is preferably 0.005% by mass or more, more preferably 0.008% by mass or more based on the whole cream, from the viewpoint of improving the whole egg substitute function.
• the content of component (F) in the cream is preferably 1% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0. .1% by mass or less, even more preferably 0.05% by mass or less.
• Component (G) is one or more selected from the group consisting of components (G1) to (G3).
• the whole egg substitute composition contains component (G)
• the whole egg substitute function can be further improved.
• Ingredient (G1) is insoluble dietary fiber.
• the component (G1) include cellulose, hemicellulose, lignin, chitin, and chitosan.
• raw materials derived from insoluble dietary fiber include cereals such as oats, wheat, barley, and rye; legumes such as soybeans, kidney beans, chickpeas, and peas; burdock, cocoa, apples, and sugar cane.
• the content of component (G1) in the whole egg substitute composition is preferably 1% by mass or more, more preferably 5% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. % or more, more preferably 10% by mass or more. Further, from the viewpoint of improving the whole egg substitute function, the content of component (G1) in the whole egg substitute composition is preferably 60% by mass or less, more preferably It is 50% by mass or less, more preferably 40% by mass or less.
• the content of component (G1) in the bakery food is preferably 0.1% by mass or more, more preferably 0.5% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 1% by mass or more.
• the content of component (G1) in the bakery food is preferably 10% by mass or less, more preferably 8% by mass or less, and more preferably 8% by mass or less based on the entire dough for bakery food. Preferably it is 5% by mass or less.
• the content of component (G1) in the cream is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably It is 1% by mass or more.
• the content of component (G1) in the cream is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass based on the whole cream. % or less.
• Component (G2) is a powdery material that satisfies conditions (1) to (4).
• component (A) contains starch in an amount of, for example, 75% by mass or more, preferably 80% by mass or more, more preferably 85% by mass based on the entire component (G2), from the viewpoint of improving whole egg substitute function. Contains % or more.
• there is no upper limit on the content of starch in component (G2) and it is 100% by mass or less based on the entire component (G2), but depending on the properties of the food, it can be 99.5% by mass or less, 99% by mass or less. It may be less than % by mass.
• the starch is, for example, food-grade starch, and starch from various sources can be used.
• starches include starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch, and bean starch; and processed starches obtained by chemically, physically, or enzymatically processing these starches. You can choose as appropriate.
• the starch is preferably one or more selected from tapioca starch, corn starch, rice starch, and bean starch, and more preferably one or more selected from tapioca starch and corn starch.
• the raw material from which starch is derived is preferably one or more selected from the group consisting of cassava, corn, rice, and beans.
• component (G2) specifically includes low-molecular-weight starch and other starch.
• the amylose content in the raw material starch of the low-molecular-weight starch is, for example, 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, and even more preferably 40% by mass, from the viewpoint of improving the whole egg substitute function. % or more, even more preferably 45% by mass or more, even more preferably 55% by mass or more, still more preferably 65% by mass or more.
• there is no upper limit to the amylose content in the raw material starch of the low-molecular-weight starch and it is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
• Starches with an amylose content of 5% by mass or more which are raw materials for low-molecular starch, include high amylose corn starch, corn starch such as corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, and soybean starch. And, one or more types selected from the group consisting of processed starches obtained by chemically, physically or enzymatically processing these raw materials can be used. From the viewpoint of improving whole egg substitute function, the starch having an amylose content of 5% by mass or more is one or more selected from high amylose corn starch, corn starch, tapioca starch, and bean starch, and more preferably high amylose corn starch. be.
• high amylose cornstarch for example, one having an amylose content of 40% by mass or more is available.
• the starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
• the content of low-molecular-weight starch in component (G2) is, for example, 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more, from the viewpoint of improving the whole egg substitute function. From the same viewpoint, the content of low-molecular-weight starch in component (G2) is, for example, 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.
• the peak molecular weight of the low-molecular-weight starch is, for example, 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of improving whole egg substitute function. From the same viewpoint, the peak molecular weight of low-molecular starch is, for example, 5 ⁇ 10 4 or less, preferably 3 ⁇ 10 4 or less, and more preferably 1.5 ⁇ 10 4 or less.
• the method for measuring the peak molecular weight of low-molecular-weight starch is described in the Examples section.
• the low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidized starch, and enzyme-treated starch, and more preferably It is acid-treated starch.
• the acid treatment conditions for obtaining acid-treated starch are not limited, for example, the following treatment may be used.
• starch having an amylose content of 5% by mass or more as raw materials and water are charged into a reaction device, and then an acid is further charged.
• acid water in which an inorganic acid is dissolved in water in advance and starch as a raw material are introduced into a reaction apparatus. From the viewpoint of carrying out the acid treatment more stably, it is desirable that the entire amount of starch during the reaction is homogeneously dispersed in the aqueous phase or in the form of a slurry.
• the concentration of the starch slurry during the acid treatment is adjusted to, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity increases and it may become difficult to uniformly stir the slurry.
• acids used in acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of type, purity, etc.
• the inorganic acid concentration during acid treatment is preferably 0.05 normality (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining acid-treated starch. It is preferably 0.2N or more and 3N or less.
• the reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, even more preferably 35°C or more and 65°C or less
• the reaction time is 0. .5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.
• the starch other than the low-molecular-weight starch in component (G2) can be selected from, for example, the starches mentioned above.
• the starch other than the low-molecular-weight starch in component (G2) is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, bean starch, and modified starches thereof. .
• the cold water swelling degree of component (G2) at 25° C. is, for example, 5 or more, preferably 6 or more, and more preferably 6.5 or more. Further, from the same viewpoint, the degree of cold water swelling at 25° C. of component (G2) is, for example, 20 or less, preferably 17 or less, more preferably 15 or less, still more preferably 13 or less, and even more preferably 12 or less. .
• the method for measuring the degree of cold water swelling of component (G2) will be described in the Examples section.
• the content of the fraction under the sieve of a sieve with an opening of 3.35 mm and on the sieve of a sieve with an opening of 0.038 mm in component (G2) is determined from the viewpoint of improving whole egg replacement function. For example, it is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, even more preferably 90% by mass or more, based on the entire component (G2). Preferably it is 95% by mass or more. From the same point of view, the content of the fraction under the sieve with a 3.35 mm opening and on the sieve with a 0.038 mm opening in component (G2) is 100 mass based on the entire component (G2). % or less. These sieves are specifically sieves of JIS-Z8801-1 standard.
• Component (G2) can be obtained, for example, using the method described in International Publication No. 2021/246477.
• the content of component (G2) in the whole egg substitute composition is preferably 0.1% by mass or more, more preferably 0.1% by mass or more based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function.
• the content is 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more.
• the content of component (G2) in the whole egg substitute composition is preferably 20% by mass or less, more preferably It is 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less.
• the content of component (G2) in the bakery food is preferably 0.05% by mass or more, more preferably 0.1% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 0.5% by mass or more.
• the content of component (G2) in the bakery food is preferably 10% by mass or less, more preferably 8% by mass or less, and more preferably 8% by mass or less, based on the entire dough for bakery food. Preferably it is 5% by mass or less.
• the content of component (G2) in the cream is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably It is 0.05% by mass or more.
• the content of component (G2) in the cream is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass based on the whole cream. % or less, even more preferably 0.5% by mass or less, even more preferably 0.1% by mass or less.
• Component (G3) Ingredient (G3) is obtained by heat-treating one or more potato starches selected from the group consisting of raw potato starch and modified raw potato starch and glycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa.
• This is a food-grade starch composition containing a starch-lipid complex.
• component (G3) is a heat-pressure-treated product of the potato starch and glycerin fatty acid ester, and is a composition containing a starch-lipid complex.
• the above pressure means gauge pressure.
• the "starch-lipid complex” means a complex formed by the interaction of starch and glycerin fatty acid ester. It is not easy to specifically identify its structure, and there are many parts that have not yet been elucidated, but for example, it is thought that glycerin fatty acid ester is included in the helical structure of the amylose molecule in raw potato starch. Alternatively, glycerin fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, there is a possibility that glycerin fatty acid ester interacts with a portion other than the amylose molecule. In addition, in the starch-lipid complex, potato starch may have a low molecular weight by cutting the starch chain, or may have a high molecular weight by polymerizing the starch chain, or it may contain both. good.
• modified raw potato starch examples include modified starch obtained by subjecting raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, etherification, and monoesterification.
• the chemical treatment include one or more of crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; monoesterification such as phosphoric acid monoesterification;
• the modified starch is preferably hydroxypropylated potato starch, phosphoric acid crosslinked potato starch, or hydroxypropylated phosphoric acid crosslinked potato starch, and more preferably hydroxypropylated potato starch or phosphoric acid crosslinked potato starch.
• the potato starch is preferably raw potato starch from the viewpoint of improving whole egg replacement function.
• glycerin fatty acid esters examples include polyglycerin fatty acid esters, monoglycerin fatty acid esters, and organic acid glycerin fatty acid esters. Among these, polyglycerin fatty acid esters are preferred from the viewpoint of improving whole egg substitute function.
• the constituent fatty acids of the glycerin fatty acid ester are not limited, but from the viewpoint of improving the whole egg substitute function, it is preferable that the constituent fatty acids are one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid. Preferably, it is one or two selected from the group consisting of palmitic acid and stearic acid.
• the polyglycerin fatty acid ester preferably has an HLB value of 1 or more and 13 or less and an average degree of polymerization of 2 or more and 9 or less, from the viewpoint of improving whole egg substitute function.
• the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less.
• the average degree of polymerization of polyglycerin is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less.
• the average degree of polymerization of polyglycerin is calculated from the hydroxyl value, or from gas chromatography, liquid chromatography, thin layer chromatography, gas chromatography mass spectrometry, liquid chromatography mass spectrometry, etc. It is measured by determining the composition of polyglycerin and calculating the average degree of polymerization.
• the content of glycerin fatty acid ester is not limited to 100 parts by mass of potato starch in the starch-lipid complex, but from the viewpoint of improving whole egg substitute function, it is preferably 0.1 parts by mass or more and 5 parts by mass or less.
• the content is more preferably 0.2 parts by mass or more and 4 parts by mass or less, still more preferably 0.3 parts by mass or more and 2 parts by mass or less, and even more preferably 0.5 parts by mass or more and 1 part by mass or less.
• the total content of potato starch and glycerin fatty acid ester in the starch-lipid complex is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, from the viewpoint of improving the whole egg substitute function. It is not more than 98% by mass and not more than 100% by mass.
• the content of particles under the sieve with a 0.25 mm opening in the JIS-Z8801-1 standard sieve for starch-lipid complexes is based on the entire starch-lipid complex from the perspective of improving whole egg replacement function. Preferably it is 70% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, even more preferably 95% by mass or more. Further, there is no upper limit to the content of particles under the sieve having a mesh size of 0.25 mm, and it is 100% by mass or less based on the entire starch-lipid complex.
• the content of particles on a sieve with a mesh size of 0.075 mm in the JIS-Z8801-1 standard sieve for starch-lipid complexes is based on the entire starch-lipid complex from the viewpoint of improving whole egg replacement function.
• the content is 50% by mass or more, preferably 60% by mass or more, more preferably 65% by mass or more, even more preferably 70% by mass or more.
• the content of particles on a sieve with a mesh opening of 0.075 mm is 100% by mass or less, preferably 90% by mass or less, based on the entire starch-lipid complex.
• the starch-lipid complex is obtained by adding water to a raw material mixture consisting of the potato starch and glycerin fatty acid ester and heat-treating the mixture.
• the heat treatment is not particularly limited as long as it is heated to a temperature at which the potato starch gelatinizes or higher under a pressure condition of 0 MPa or more and less than 100 MPa, and may be a treatment in which a water-added raw material mixture is boiled under atmospheric pressure. .
• heat treatment may be performed using a machine such as an extruder or an onlator, but it is preferable to perform the treatment using an extruder. It is preferable to perform a drying treatment after the heat treatment. A drum dryer, a blower dryer, or the like can be used for the drying process. If necessary, pulverization treatment may be performed after drying treatment, and pulverization treatment is preferably performed.
• water is added to a raw material mixture containing potato starch and glycerin fatty acid ester to increase the water content to 10% by mass or more and 60% by mass based on the mass of the composition containing the raw material mixture and water.
• % or less for example, the barrel temperature is 30°C or more and 200°C or less, the outlet temperature is 80°C or more and 180°C or less, the screw rotation speed is 100rpm or more and 1000rpm, and the heat treatment time is 5 seconds or more and 60 seconds or less.
• the barrel temperature is 30°C or more and 170°C or less
• the outlet temperature is 100°C or more and 160°C or less
• the barrel temperature is 30°C or more and 140°C or less
• the outlet temperature is 110°C or more and 145°C or less. It is even more preferable.
• the water addition conditions it is more preferable to adjust the water content to 15% by mass or more and 40% by mass or less, and preferably 20% by mass or more and 30% by mass or less, based on the mass of the composition containing the raw material mixture and water. is even more preferable.
• the screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less.
• the pressure conditions are preferably from 0.5 MPa to less than 100 MPa, more preferably from 0.5 MPa to 50 MPa, even more preferably from 0.5 MPa to 20 MPa, even more preferably from 1 MPa to 10 MPa, particularly preferably from 3 MPa to 7 MPa. .
• the heat treatment time is more preferably 7 seconds or more and 50 seconds or less, and even more preferably 10 seconds or more and 45 seconds or less.
• the content of component (G3) in the whole egg substitute composition is preferably 0.1% by mass or more, more preferably 0.1% by mass or more based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function.
• the content is 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more.
• the content of the component (G3) in the whole egg substitute composition is preferably 20% by mass or less, more preferably It is 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less.
• the content of component (G3) in the bakery food is preferably 0.05% by mass or more, more preferably 0.1% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 0.5% by mass or more.
• the content of component (G3) in the bakery food is preferably 10% by mass or less, more preferably 8% by mass or less, and more preferably 8% by mass or less, based on the entire dough for bakery food. Preferably it is 5% by mass or less.
• the content of component (G3) in the cream is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably The content is 0.08% by mass or more, and even more preferably 0.1% by mass or more.
• the content of component (G3) in the cream is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass based on the whole cream. % or less, even more preferably 0.5% by mass or less.
• the content of component (G) in the whole egg substitute composition is preferably 1% by mass or more, more preferably 2% by mass based on the whole whole egg substitute composition, from the viewpoint of improving the whole egg substitute function. % or more, more preferably 3% by mass or more, even more preferably 5% by mass or more. Further, from the viewpoint of improving the whole egg substitute function, the content of component (G) in the whole egg substitute composition is preferably 60% by mass or less, more preferably 60% by mass or less based on the whole whole egg substitute composition. It is 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less.
• the content of component (G) in the bakery food is preferably 0.1% by mass or more, more preferably 0.5% by mass or more based on the entire dough for bakery food, from the viewpoint of improving whole egg replacement function. , more preferably 1% by mass or more.
• the content of component (G) in the bakery food is preferably 20% by mass or less, more preferably 10% by mass or less, and more preferably 10% by mass or less based on the entire dough for bakery food. Preferably it is 8% by mass or less.
• the content of component (G) in the cream is preferably 0.05% by mass or more, more preferably 0.10% by mass or more, and even more preferably It is 0.15% by mass or more.
• the content of component (G) in the cream is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass based on the whole cream. % or less, even more preferably 0.5% by mass or less.
• the whole egg substitute composition may contain components other than the above-mentioned components.
• specific examples of such ingredients include seasonings such as salt and monosodium glutamate, colorants such as pigments, spices, flavors, preservatives, acidulants, thickeners, gelling agents, antioxidants, water, etc. It will be done.
• the whole egg substitute composition can be obtained by mixing components (A) to (D) and other components as appropriate.
• the whole egg substitute composition is, for example, in the form of powder or granules. Powder-like means powder-like or granular.
• the whole egg substitute composition may replace all of the whole eggs contained in food as a raw material with the whole egg substitute composition of this embodiment, or may replace a part of the whole eggs. It may be replaced with the whole egg substitute composition of this embodiment.
• the ratio of the whole egg substitute composition to the total amount of whole eggs in the food is preferably as follows: 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, even more preferably 40% by mass or more, and for example 90% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or more. It can be set to 60% by mass or less, more preferably 60% by mass or less.
• the composition for whole egg replacement is preferably used for bakery foods from the viewpoint of more effectively exhibiting the whole egg replacement function.
• the whole egg substitute composition in bakery foods, for example, it is possible to suppress boiling in baked bakery foods.
• pot drop refers to the dough that swells up during baking of a bakery food product and shrinks after baking, resulting in a dent.
• the appearance of baked bakery foods can be improved, and more specifically, it can improve the appearance of baked goods, such as swelling, sinking, and color after baking.
• the appearance of baked goods containing whole eggs can be improved, or the appearance can be made closer to the original appearance of bakery foods containing whole eggs.
• the texture of the bakery foods can be improved, and more specifically, the flouriness of the bakery foods can be suppressed and the moist feeling can be improved. It is also possible to obtain a flavor and texture that is closer to the original flavor and texture of bakery foods containing whole eggs. Bakery foods will be explained below.
• the bakery food includes the whole egg substitute composition in this embodiment.
• Bakery foods include baked goods such as pound cakes, sponge cakes, madeleines, financiers, chiffon cakes, pancakes, gateau chocolate, banana bread, roll cakes, bousses, waffles, omelets, donuts, cheesecakes, pies, and cookies; and yeast fermented foods such as bread, pizza, and yeast donuts.
• Bakery foods such as pound cakes, sponge cakes, madeleines, financiers, chiffon cakes, pancakes, gateau chocolat, banana bread, roll cakes, bousses, waffles, omelets, donuts, cheesecakes, canelés, pies, cookies, etc. These include baked sweets.
• Bakery foods may be coated with cream such as fresh cream, whipped cream, custard cream, coffee cream, matcha cream, jam, fruit sauce, etc., or may be topped with fruits, nuts, etc.
• the bakery food is preferably a baked confectionery, more preferably one selected from the group consisting of pound cake, madeleine, gateau chocolat, and banana bread.
• the bakery food is preferably a baked confectionery, more preferably one selected from the group consisting of pound cake, sponge cake, madeleine, gateau chocolat, banana bread, and canelé. It is a type of
• the content of the whole egg substitute composition in the bakery food is preferably 1% by mass or more, more preferably 3% by mass based on the whole bakery food, from the viewpoint of more effectively exerting the whole egg substitute function.
• the content is more preferably 5% by mass or more, more preferably 8% by mass or more.
• the content of the whole egg substitute composition in the bakery food is preferably 1% by mass or more, more preferably 3% by mass or more based on the whole bakery food, from the viewpoint of more effectively exhibiting the whole egg substitute function.
• the content is at least 5% by mass, more preferably at least 5% by mass, even more preferably at least 6% by mass, even more preferably at least 8% by mass.
• the content of the whole egg substitute composition in the bakery food is preferably 50% by mass or less, more preferably 40% by mass or less based on the whole bakery food. It is not more than 30% by mass, more preferably not more than 30% by mass, even more preferably not more than 20% by mass.
• the amount of component (D) or the compounded component containing component (D) is the amount in terms of protein amount.
• Bakery foods can be obtained, for example, by a manufacturing method including the following steps.
• (Bakery food dough preparation step) A step of mixing the whole egg substitute composition and raw materials to obtain a bakery food dough (heat cooking step)
• (heat cooking step) A step of heating and cooking the bakery food dough
• the dough preparation method in the bakery food dough preparation step may be a commonly used method.
• the timing of adding the whole egg substitute composition is not particularly limited, and the whole egg substitute composition and other raw materials may all be mixed at the same time.
• the mixture may be divided into multiple steps.
• the bakery food is a baked confectionery such as a pound cake
• the dough preparation method includes a sugar batter method.
• dough preparation methods include the direct kneading method (straight method), the dough method, the old noodle method, the sweetened dough method, the liquid dough method, and the no-time method.
• the whole egg substitute composition may be blended into either or both of the medium dough and the main dough, but From the viewpoint of making the blending amount more preferable, it is preferable to blend it into the main kneading dough.
• the prepared dough may be frozen and stored as frozen dough.
• the blending amount of the composition for whole egg replacement in the dough for bakery food is preferably 1% by mass or more based on the entire dough for bakery food, from the viewpoint of more effectively exhibiting the whole egg replacement function.
• the content is more preferably 3% by mass or more, further preferably 5% by mass or more, and even more preferably 8% by mass or more.
• the blending amount of the composition for whole egg replacement in the dough for bakery food is preferably 1% by mass or more based on the entire dough for bakery food, from the viewpoint of more effectively exhibiting the whole egg replacement function.
• the content is more preferably 3% by mass or more, still more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 8% by mass or more.
• the content of the whole egg substitute composition in the dough for bakery food is preferably 50% by mass or less based on the entire dough for bakery food, It is more preferably 40% by mass or less, still more preferably 30% by mass or less, even more preferably 20% by mass or less.
• the amount of component (D) or the compounded component containing component (D) is the amount in terms of protein amount.
• the cooking step includes, for example, baking, steaming, or frying the obtained dough for bakery food. Firing is preferred.
• baking examples include baking with a frying pan or hot plate, baking with a deck oven, convection heating, steam convection heating, etc.
• the cooking temperature is preferably 150 to 230°C, more preferably 160 to 220°C.
• the time is preferably 3 to 100 minutes, more preferably 5 to 60 minutes.
• the bakery food may be eaten immediately after cooking, or may be eaten after a storage process.
• examples of storage include frozen storage, refrigerated storage, room temperature storage, and heated storage.
• the bakery food dough includes the whole egg replacement composition in this embodiment.
• the dough for bakery food is used for the bakery food of this embodiment described above. Since the content of the whole egg substitute composition in the bakery food dough is as described above, it will be omitted.
• toppings on bakery foods in addition to the above-mentioned dough for bakery foods, it can also be used for toppings on bakery foods that contain whole eggs. This allows whole eggs to be substituted for entire bakery foods.
• toppings containing whole eggs include creams containing whole eggs as raw materials, such as custard cream.
• creams include the whole egg substitute composition in this embodiment.
• examples of creams include those containing whole eggs as raw materials, such as custard cream, coffee cream, chocolate cream, and matcha cream. From the viewpoint of more effectively exhibiting the whole egg substitute function, the cream is preferably custard cream.
• the texture of creams can be improved, and more specifically, the smoothness of creams can be improved, and creams containing whole eggs can be improved. It is possible to obtain a texture that is closer to the original flavor and texture.
• the content of the whole egg substitute composition in the cream is preferably 0.5% by mass or more, more preferably 1% by mass based on the whole cream, from the viewpoint of more effectively exerting the whole egg substitute function.
• the content is more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more.
• the content of the whole egg substitute composition in the cream is preferably 50% by mass or less, more preferably 30% by mass based on the whole cream.
• the content is more preferably 20% by mass or less, and even more preferably 10% by mass or less.
• the amount of component (D) or the compounded component containing component (D) is the amount in terms of protein amount.
• composition for whole egg replacement comprising an emulsifying material, wherein the component (D) comprises protein (excluding egg protein).
• Component (G) The whole egg substitute composition according to [1] or [2], further comprising one or more selected from the group consisting of the following components (G1) to (G3).
• Wheat gluten A-Glu WP, manufactured by Glico Nutritional Foods Co., Ltd.
• Weak flour 1 Super Violet, manufactured by Nisshin Seifun Co., Ltd. (Gluten content: 7%)
• Strong flour 1 Camellia, manufactured by Nisshin Seifun Co., Ltd. (gluten content: 12%)
• Weak flour 2 Heart, manufactured by Nippun Co., Ltd. (gluten content: 7%)
• Strong flour 2 Eagle, manufactured by Nippun Co., Ltd.
• Margarine 1 Meister Delicia, J-Oil Mills Co., Ltd.
• Shortening 1 Splendor L, J-Oil Mills Co., Ltd.
• Starch syrup Panorup, Hayashibara Co., Ltd.
• Waxy corn starch Gelcol R-100, J-Oil Mills Co., Ltd.
• Pregelatinized starch Bake-up YT, J-Oil Mills Co., Ltd.
• rapeseed oil AJINOMOTO smooth canola oil, J-Oil Mills Co., Ltd. Baking powder: F-up, Aikoku Co., Ltd.
• Butter flavor fragrance Butter oil AD25536, Ogawa Fragrance Enzyme manufactured by Activa Co., Ltd., Dextrin manufactured by Ajinomoto Co., Ltd.: Sandek #250, Margarine 2 manufactured by Sanwa Starch Industries Co., Ltd.: Violife biobutter, Shortening 2 manufactured by J-Oil Mills Co., Ltd.: Splendor HG, manufactured by J-Oil Mills Co., Ltd.
• White sugar 1 White sugar, Fuji Nippon Seito Co., Ltd.
• Olive oil Ajinomoto extra virgin olive oil, J-Oil Mills Co., Ltd.
• Almond powder 1 Almond powder, Iwase Esta Group Co., Ltd.
• Vanilla oil Vanilla flavor No.
• vanilla flavoring 1 Ricovanilla, Golden Kerry Co., Ltd.
• Egg flavor oil In-house preparation
• Vegetable whip Cream 1 Soy milk whipping, Sujata Meiraku Co., Ltd.
• Margarine 3 Grand Master Irish, J-Oil Mills Co., Ltd.
• Fruit mix Umehara Co., Ltd.
• Cocoa powder Van Houten Cocoa Chocolate: Noir Anterns (cacao content: 68%) , Puratos Japan Co., Ltd.
• the amount of emulsifying material (D) in the formulation of each example is in terms of protein amount.
• the amount of gluten is the total amount of gluten in the dough or cream, and is the total amount of wheat gluten and the amount of gluten in strong flour and soft flour. Calculations were made assuming that the amount of gluten in strong flour was 12% by mass and the amount of gluten in soft flour was 7% by mass.
• Acid-treated high amylose cornstarch was produced as a low-molecular-weight starch to be used as a raw material for component (G2) (powder 1).
• High amylose cornstarch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w/w) slurry, and the slurry was heated to 50°C. Thereto, while stirring, an aqueous hydrochloric acid solution prepared to 4.25N was added in an amount of 1/9 times the mass ratio of the slurry to start the reaction.
• the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high amylose corn starch.
• the peak molecular weight of the acid-treated high amylose cornstarch obtained was measured by the method described below, and the peak molecular weight was 1.2 ⁇ 10 4 .
• the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022).
• the sample was crushed, and the fraction below the sieve with a 0.15 mm opening was collected using a JIS-Z8801-1 standard sieve. This collected fraction was suspended in a mobile phase at a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 ⁇ m filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 ⁇ m), and the filtrate was used as an analysis sample.
• Raw material supply 450 g/min
• Water addition Added water to 17% by mass based on the entire mixture
• the heated gelatinized product thus obtained by extruder treatment was dried at 110° C., and the moisture content was adjusted to 10% by mass.
• the dried heated gelatinized product was pulverized with a tabletop cutter pulverizer, and then sieved with a sieve of JIS-Z8801-1 standard.
• Powder-like material 1 was prepared by mixing the sieved heated gelatinized material at a predetermined blending ratio. The degree of cold water swelling at 25° C.
• powder 2 to be used as component (G3) was produced using the following procedure.
• a raw material mixture prepared by mixing 2 kg of raw potato starch and 15 g of polyglycerin fatty acid ester 1 was heated using a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) while adding water at a rate of 11.5% by mass (50 g/min) to powder.
• the heat treatment was carried out using "KEI-45-15").
• the obtained heat-treated product was placed in a constant temperature bath set at 110° C. for 30 minutes to dry.
• the dried heat-treated product was pulverized using a tabletop pulverizer, passed through a sieve with a mesh opening of 0.25 mm according to JIS-Z8801-1 standards, and the under-sieve fraction was collected to obtain component (G3).
• the conditions for the two-screw extruder were as follows: barrel temperature was 30°C to 170°C, outlet temperature was 100°C to 170°C, maximum pressure inside the barrel was 5 MPa, and screw rotation speed was 230 rpm.
• the particle size distribution of the obtained component (G3) is shown below.
• a sieve with an opening of 0.25 mm and a sieve with an opening of 0.075 mm are both sieves conforming to the JIS-Z8801-1 standard. 0.25mm sieve pass, 0.075mm sieve on: 70% by mass Mesh opening 0.075mm sieve pass 30% by mass
• Example 1 (Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-4, Control Example 1-1)
• a pound cake was produced and evaluated.
• Example 2 (Exament example 2) (Examples 2-1 to 2-16, Comparative Examples 2-1 and 2-2, Control Example 2-1) In this example, a pound cake was produced and evaluated.
• Examples 2-1 to 2-16, Comparative Examples 2-1 and 2-2 Method for manufacturing pound cake
• the ingredients listed in Table 2 among shortening, rapeseed oil, olive oil, and caster sugar were added to margarine and mixed well.
• a mixed powder was obtained by mixing the components listed in Table 2 among methylcellulose, unprocessed pea starch, phosphoric acid crosslinked tapioca starch, and dextrin. Above 1.
• the ingredients listed in Table 2 among the obtained mixed flour, soybean protein, wheat gluten, HPMC, powder granule 1, powder granule 2, alginate ester, enzyme, and salt were added and mixed. 3. Above 2. Soy milk, water and vanilla oil were added to emulsify. 4. Add soft flour, strong flour, almond powder, and baking powder and mix until no flour remains. 5. It was squeezed into a mold and baked in an oven (FE-21T-AP, manufactured by World Seiki Co., Ltd.) at 180°C for 45 minutes.
• Example 3 (Exament example 3) (Examples 3-1 to 3-3)
• gateau chocolate was produced and evaluated.
• the composition of the mixed powder used to make gateau chocolate is shown below.
• composition of mixed powder 1 Ingredients Mass% (A) Wheat gluten 28.00 (B) Raw pea starch 22.52 (C) Phosphoric acid crosslinked tapioca starch 5.64 (D) Soy protein 1 19.00 (E) Methyl cellulose 0.34 (E) HPMC 5.00 (F) Alginate ester 1.50 (G2) Powder 1 9.00 (G3) Powder and granular material 2 9.00 Total 100.00
• the gateau chocolat obtained in each example was evaluated based on the average value of six panelists to determine the finished baking (kettle failure), texture (moistness and texture comparable to gateau chocolat made with whole eggs), and powderiness. Sensory evaluation was performed according to the following criteria, and a score of 3 or more was considered to be a pass. Furthermore, the average of the scores for these items was calculated. The evaluation results are shown in Table 3.
• Example 5 Examples 5-1 to 5-3
• madeleines were prepared using mixed powder 1 having the composition used in Experimental Example 3, and evaluated.
• Example 6 Example 6-1, Control Example 6-1
• canelés were prepared and evaluated.
• the composition of Mixed Flour 2 used for making canelés is shown below.
• composition of mixed powder 2 Ingredients Mass% (A) Wheat gluten 31.00 (B) Raw pea starch 24.70 (C) Phosphoric acid crosslinked tapioca starch 6.30 (D) Soy protein 1 21.00 (E) HPMC 5.70 (F) Alginate ester 0.80 (G2) Powder 1 4.20 (G3) Powder and granular material 2 6.30 Total 100.00
• Example 6-1 Control Example 6-1
• Fat spread 1, soy milk, milk, the ingredients listed in Table 6, and half of the caster sugar were heated and brought to a boil. 2.
• the remaining caster sugar, strong flour, soft flour, mixed flour 2, and baking powder were added and mixed well. 3.
• rum and vanilla flavoring were added and mixed. 6. Above 5. 62 g of the dough obtained in step 1 was poured into molds. 7. Above 6.
• the mixture was baked in an oven (Nanban Gama Bakken BKS-F24T1, manufactured by Nanayo Seisakusho Co., Ltd.) under the following conditions to obtain canelés.
• Example 7-1 Control Example 7-1
• a custard cream was prepared using mixed powder 2 having the composition used in Experimental Example 6, and evaluated.
• Salt and vanilla flavoring were added to the ingredients listed in Table 7 among soy milk and milk, and the mixture was heated in a pot. 2. If adding whole eggs, follow step 1 above. and mix well. 3. After mixing mixed flour 2, soft flour, and caster sugar, repeat the steps in step 1 above. or 2. was added little by little and mixed. 4. Above 3. Stir over medium heat until it boils, being careful not to burn it. 5. Above 4. Egg-flavored oil and vegetable whipped cream were added and mixed well to obtain custard cream.
• Viscosity is different from original but within acceptable range 2: Viscosity is different from original 1: Viscosity is completely different from original
• Example 8 (Exament example 8) (Examples 8-1 to 8-3, Control Example 8-1)
• a pound cake was prepared using mixed powder 2 having the composition used in Experimental Example 6, and evaluated.
• flavor etc. were evaluated when the egg content was reduced in the control example.
• Example 9 a sponge cake was prepared using mixed powder 2 having the composition used in Experimental Example 6, and evaluated.
• Example 9-1 to 9-3 Control Example 9-1
• All of the raw materials listed in Table 9 were placed in a Hobart mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.) and mixed using an all-in mix method. The specific gravity of the dough was approximately 0.4. 2. Above 1. 220g of the dough was filled into a No. 5 mold. 3. Above 2. was baked in an oven (Nanban Kiln Bakken BKS-F24T1, manufactured by Nanayo Seisakusho Co., Ltd.) under the following conditions to obtain a sponge cake. Upper row: 180°C Lower: 180°C Baking time: 24 minutes
• Example 10 a pound cake was produced and evaluated.
• the composition of the mixed powder 3 used for making the pound cake is shown below.
• composition of mixed powder 3 Ingredients Mass% (A) Wheat gluten 31.00 (B) Raw pea starch 24.70 (C) Phosphoric acid crosslinked tapioca starch 6.30 (D) Soy protein 1 21.00 (F) Alginate ester 0.80 (G2) Powder 1 7.20 (G3) Powder and granular material 2 9.00 Total 100.00
• Example 10-1 Method for manufacturing pound cake
• Control example 10-1 has the formulation shown in Table 10 and follows procedure 1. of control example 1-1. ⁇ 3. A dough was obtained according to. Then step 6 of Example 10-1. and 7. In the same manner as above, the dough was filled into molds and baked.
• Example 11 (Exament example 11) (Example 11-1, Control Example 11-1)
• gateau chocolate was prepared using mixed powder 3 having the composition used in Experimental Example 10, and evaluated.

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  • 2023-05-24 JP JP2024524778A patent/JPWO2023234142A1/ja active Pending
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