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Composition containing full fat soy flour, and egg-substitute composition

A technology of full-fat soybeans and compositions, which is applied in the fields of plant protein processing, leguminous plant baked food, food science, etc., can solve the problems that eggs are easy to rot, cannot be stored for a long time, and use restrictions, etc., to achieve fluffy and strong flavor, The effect of enhancing flavor and texture

Inactive Publication Date: 2011-01-26
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are limitations in its use because eggs are perishable and cannot be stored for a long time, and complicated work such as egg breaking and eggshell treatment is required
Furthermore, since eggs are the main cause of food allergies, contain a lot of cholesterol and saturated fatty acids, and there is a possibility of salmonella contamination, etc., the use of eggs is also questionable in terms of health.

Method used

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  • Composition containing full fat soy flour, and egg-substitute composition
  • Composition containing full fat soy flour, and egg-substitute composition
  • Composition containing full fat soy flour, and egg-substitute composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0125] Use 84.1 parts by mass of full-fat soybean powder (Alpha Plus HS-600: Nissin Oiliyo Group Co., Ltd.), 9.0 parts by mass of wheat protein (A-glu SS: Glico Nutritional Foods Co., Ltd.), emulsifier (Emalji-KM -500: 2.0 parts by mass of Riken Vitamin Co., Ltd. (Riken Vitamin Co., Ltd.), 0.6 parts by mass of an emulsifier (Poemu B-10: Riken Vitamin Co., Ltd.), 4.3 parts by mass of germinated whole-fat soybean powder as a masking agent as an egg For an alternative composition, make a pound cake. The production method is the same as that of production example 2. The evaluation results are shown in Table 5 and Table 6 (expressed in mass %).

Embodiment 2

[0127] Use 84.1 parts by mass of full-fat soybean powder (Alpha Plus HS-600: Nissin Oiliyo Group Co., Ltd.), 9.0 parts by mass of wheat protein (A-glu SS: Glico Nutritional Foods Co., Ltd.), emulsifier (Emalji-KM -500: Riken Vitamin Co., Ltd.) 2.0 parts by mass, emulsifier (SYGlista-GP-120: Sakamoto Pharmaceutical Co., Ltd. (Sakamoto Pharmaceutical Industry Co., Ltd.)) 0.6 parts by mass, 4.3 parts by mass of germinated whole-fat soybean powder as a masking agent parts by mass as an egg substitute composition for making pound cakes. The production method is the same as that of production example 2. The evaluation results are shown in Table 5 and Table 6 (expressed in mass %).

Embodiment 3

[0129] Use 83.7 parts by mass of full-fat soybean powder (Alpha Plus HS-600: Nissin Oiliyo Group Co., Ltd.), 5.0 parts by mass of wheat protein (A-glu SS: Glico Nutritional Foods Co., Ltd.), emulsifier (Emalji-KM -500: Riken Vitamin Co., Ltd.) 1.5 parts by mass, emulsifier (Poemu B-10: Riken Vitamin Co., Ltd.) 0.6 parts by mass, 9.3 parts by mass of germinated full-fat soybean powder as a masking agent as an egg substitute composition, and pound cake . The production method is the same as that of production example 2. The evaluation results are shown in Table 5 and Table 6 (expressed in mass %).

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Abstract

Provided are a composition containing full fat soy flour, which can improve the aroma and / or texture of foods when employed as a substitute for some or all of the food starting material, or when employed by addition as a new starting material, as well as foods employing the same. Also provided is an egg-substitute composition in which the principal ingredient is full fat soy flour, which can be employed in foods as an egg substitute, and foods employing the same. The composition containing full fat soy flour includes full fat soy flour, plant protein, an emulsifier and a masking agent. In addition, the egg-substitute composition includes full fat soy flour, plant protein, an emulsifier and a masking agent, and can be employed in foods as an egg substitute.

Description

technical field [0001] The present invention relates to a composition containing full-fat soybean flour, an egg substitute (egg substitute) composition, and a food using the composition containing the full-fat soybean flour and the egg substitute composition. Background technique [0002] For a long time, soybeans have been eaten as traditional Japanese processed foods such as tofu and natto. However, with the improvement of health needs in recent years, soybeans contain a large amount of high-quality protein, lecithin, soybean saponins, soybean isoflavones, The physiological activity effects of trace components such as oligosaccharides have begun to attract attention, and their application fields have been expanded. Soybean flour obtained by pulverizing soybeans is used in various processed foods. For example, Patent Document 1 discloses cookies using soybean fine powder as a substitute for wheat flour. According to this, even if wheat flour is not used, the flavor and tex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/00A23L1/20A23L1/32A21D13/08A23L7/109A23L11/00A23L15/00
CPCA23V2002/00A23L1/3212A23L1/3216A23L1/2006A21D10/007A21D13/04A21D2/266A23L1/187A23L9/10A23L11/07A23L15/30A23L15/35A21D13/045A21D13/16A21D13/40A21D13/44A21D13/047A21D13/043A21D13/31A21D13/60A23V2200/122A23V2250/5488A23V2250/548A23J3/16A23J3/18
Inventor 佐藤明美相田春菜村上美贵
Owner THE NISSHIN OILLIO GRP LTD