Egg substitute composition

Abstract

To provide an egg substitute composition superior in functionality.SOLUTION: An egg substitute composition includes 1-20 mass% of an oil-in-water type emulsified substance A and 5-30 mass% of whole fat soybean powders, where the oil-in-water type emulsified substance A satisfies the following conditions that: (a) 55 mass% or less of fat is contained; (b) 1-17 mass% of hydroxypropyl methylcellulose is contained; and (c) a moisture content ratio to the content of the hydroxypropyl methylcellulose is 1.5-10.0.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an egg replacer composition. [Background technology]

[0002] Eggs are a commonly used ingredient in the manufacture of baked goods and bread, and contribute to the binding and volume of the dough after baking. Therefore, eggs are an essential ingredient in the field of confectionery and bread making.

[0003] In recent years, the development of egg substitutes has been promoted due to the decrease in egg supply caused by avian influenza, the increase in demand for products made only from plant-based raw materials that are considered to have a smaller environmental impact, etc. As egg substitutes, for example, Patent Documents 1 to 4 have been proposed.

[0004] However, conventional egg substitutes are more expensive than eggs, so it is difficult to say that they have become widespread. For egg substitutes to become widespread, they need added value, such as superior functionality. Given the above circumstances, there is a need for the development of egg substitutes with excellent functionality. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2022 / 163534 [Patent Document 2] Special Publication No. 2020-521513 [Patent Document 3] JP 2018-38318 A [Patent Document 4] JP 2017-169488 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an egg replacer composition having excellent functionality. [Means for solving the problem]

[0007] The present inventors have conducted intensive research to solve the above problems. As a result, it has been found that the above problems can be solved by using a specific oil-in-water emulsion in combination with full-fat soy flour. This has led to the completion of the present invention.

[0008] That is, a first aspect of the present invention is an egg replacer composition containing 1 to 20% by mass of the oil-in-water emulsion A described below and 5 to 30% by mass of full fat soy flour. Oil-in-water emulsion A: An oil-in-water emulsion that satisfies the following conditions (a) to (c). (a) Contains 55% by mass or less of fats and oils. (b) Contains 1 to 17 mass % of hydroxypropyl methylcellulose. (c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0. A second aspect of the present invention is the egg replacer composition according to the first aspect of the present invention, further comprising 1 to 20% by mass of a liquid oil. A third aspect of the present invention is a food dough containing the egg replacer composition according to the first or second aspect of the present invention. A fourth aspect of the present invention is the food dough according to the third aspect, wherein the food dough is a bakery food dough. A fifth aspect of the present invention is the food dough according to the fourth aspect of the present invention, wherein 1 to 100 parts by mass of the egg replacer composition is blended with 100 parts by mass of grain flour. A sixth aspect of the present invention is a food product obtained by baking the food dough according to the third aspect of the present invention. A seventh aspect of the present invention is the food according to the sixth aspect, wherein the food is a bakery food. Effect of the Invention

[0009] According to the present invention, an egg replacer composition having excellent functionality can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] An egg replacer composition according to an embodiment of the present invention contains 1 to 20% by mass of the oil-in-water emulsion A described below, and 5 to 30% by mass of full fat soy flour. Oil-in-water emulsion A: An oil-in-water emulsion that satisfies the following conditions (a) to (c). (a) Contains 55% by mass or less of fats and oils. (b) Contains 1 to 17 mass % of hydroxypropyl methylcellulose. (c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0.

[0011] The egg replacer composition of the embodiment of the present invention contains 1 to 20 mass %, preferably 2 to 18 mass %, more preferably 3 to 15 mass %, and even more preferably 3 to 12 mass % of the oil-in-water emulsion A described below.

[0012] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention contains 55% by mass or less of fat or oil, preferably 20 to 50% by mass, and more preferably 25 to 47% by mass (condition (a)).

[0013] The oil or fat used in the production of the oil-in-water emulsion A is preferably a liquid oil. In the present invention, the liquid oil refers to an oil or fat that is liquid at 20°C. Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, and processed oils and fats of these oils (transesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc. In the present embodiment, one or a mixture of two or more selected from these oils and fats can be used. The liquid oil is preferably soybean oil or rapeseed oil, more preferably rapeseed oil.

[0014] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention contains 1 to 17% by mass, preferably 2 to 15% by mass, and more preferably 3 to 12% by mass of hydroxypropyl methylcellulose (condition (b)). Hereinafter, hydroxypropyl methylcellulose may be referred to as HPMC. The HPMC can also be incorporated into the oil-in-water emulsion by adding a formulation containing HPMC, in addition to adding HPMC itself.

[0015] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention has a ratio of water to hydroxypropyl methylcellulose content of 1.5 to 10.0, preferably 1.8 to 6.5, and more preferably 2.0 to 4.0. In the present invention, the water content of the oil-in-water emulsion A refers to the total water content contained in the oil-in-water emulsion A.

[0016] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention has a water content of preferably 5 to 35% by mass, more preferably 7 to 30% by mass, even more preferably 10 to 28% by mass, and most preferably 12 to 26% by mass. The water content in the oil-in-water emulsion A can be adjusted by blending water, liquid sugar (reduced starch syrup, etc.) to the oil-in-water emulsion A.

[0017] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention contains saccharide solids of preferably 20 to 65 mass%, more preferably 25 to 60 mass%, further preferably 28 to 50 mass%, and most preferably 30 to 45 mass%. The saccharide solids content in the oil-in-water emulsion A can be adjusted by blending saccharides to the oil-in-water emulsion A. In the present invention, the solid content of carbohydrates refers to carbohydrates excluding water. In addition, in the present invention, carbohydrates refers to carbohydrates excluding dietary fiber. In addition, in the present invention, carbohydrates refers to carbohydrates themselves, and does not include carbohydrates contained in other raw materials (for example, dairy products such as milk and powdered milk). Specific examples of carbohydrates are sugars (monosaccharides, disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.)), sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. The carbohydrate used in the production of the oil-in-water emulsion A is preferably a sugar alcohol, more preferably reduced starch syrup or sorbitol.

[0018] The oil-in-water emulsion A used for producing the egg replacer composition of the embodiment of the present invention has a ratio of the oil content to the hydroxypropyl methylcellulose content of 1.2 to 25.0, preferably 1.5 to 20.0, more preferably 1.8 to 15.0, and most preferably 2.0 to 10.0.

[0019] The oil-in-water emulsion A used to produce the egg substitute composition of the embodiment of the present invention may contain other raw materials that are usually used to produce oil-in-water emulsions. Specific examples of other raw materials used to produce oil-in-water emulsions include enzymes, enzyme-treated egg yolk, milk components such as milk proteins and milk peptides, emulsifiers, thickeners, modified starches, etc.

[0020] The method for producing the oil-in-water emulsion A used in the production of the egg substitute composition according to the embodiment of the present invention is not particularly limited, and it can be produced by a conventionally known production method. The oil-in-water emulsion A can be produced, for example, by adding an oil phase in which an oily raw material is dispersed and / or dissolved in an oil to an aqueous phase in which an aqueous raw material such as HPMC is dispersed and / or dissolved in water, liquid sugar (reduced starch syrup, etc.), emulsifying the mixture into an oil-in-water emulsion using a homomixer or the like (emulsifying step), heating and maintaining the mixture at 70 to 100°C (heating step), and then cooling the mixture (cooling step).

[0021] The egg replacer composition of the embodiment of the present invention contains 5 to 30 mass% full fat soy flour, preferably 7 to 25 mass%, more preferably 8 to 23 mass%, even more preferably 10 to 20 mass%, and most preferably 10 to 17 mass%.

[0022] The full-fat soy flour used in the production of the egg substitute composition of the embodiment of the present invention is obtained by grinding soybeans into powder. As the full-fat soy flour, commercially available full-fat soy flour can be used.

[0023] The method for producing the full-fat soy flour used in the production of the egg substitute composition of the embodiment of the present invention is not particularly limited, and can be produced by a conventionally known production method. The full-fat soy flour can be produced, for example, by dehulling dried soybeans (raw material), subjecting them to heat deodorization, drying, and pulverizing.

[0024] When the egg replacer composition according to the embodiment of the present invention contains the oil-in-water emulsion A and full fat soy flour in the above ranges, the egg replacer composition has excellent functionality. In the present invention, the egg replacer composition has excellent functionality when it is blended with food dough such as bakery food dough, and the texture (dough connection, softness, moistness) and volume of the baked bakery food are good.

[0025] The egg replacer composition according to the embodiment of the present invention preferably contains liquid oil. The egg replacer composition according to the embodiment of the present invention preferably contains 1 to 20 mass % of liquid oil, more preferably 2 to 15 mass %, even more preferably 3 to 12 mass %, and most preferably 3 to 10 mass %. Note that in the present invention, the content of liquid oil in the egg replacer composition does not include the liquid oil contained in the oil-in-water emulsion A. The liquid oil used in the production of the egg replacer composition according to the embodiment of the present invention is preferably soybean oil or rapeseed oil, more preferably rapeseed oil. When the egg replacer composition according to the embodiment of the present invention contains liquid oil in the above range, when it is blended with food dough such as bakery food dough, the texture of the baked food such as bakery food is improved.

[0026] The egg replacer composition according to the embodiment of the present invention preferably contains water. The egg replacer composition according to the embodiment of the present invention preferably contains 50 to 85% by mass of water, more preferably 55 to 80% by mass, even more preferably 60 to 78% by mass, and most preferably 60 to 75% by mass. Note that in the present invention, the water content in the egg replacer composition does not include the water contained in the oil-in-water emulsion A.

[0027] The egg replacer composition according to the embodiment of the present invention may further contain foaming emulsified oils and fats, thickening agents, and the like. The egg replacer composition according to the embodiment of the present invention preferably contains 1 to 15 mass %, more preferably 2 to 13 mass %, and even more preferably 3 to 10 mass % of foamable emulsified oil / fat. The egg replacer composition according to the embodiment of the present invention preferably contains 0.2 to 5 mass % of a thickening agent, more preferably 0.3 to 3 mass %, and even more preferably 0.5 to 2 mass %.

[0028] The method for producing the egg substitute composition according to the embodiment of the present invention is not particularly limited, and the composition can be produced by a conventionally known production method. For example, the egg substitute composition can be produced by stirring in a vertical mixer.

[0029] The use of the egg replacer composition according to the embodiment of the present invention is not particularly limited, and it can be used for foods using eggs as a raw material. The use of the egg replacer composition according to the embodiment of the present invention is preferably for bakery foods. Specific examples of bakery foods for which the egg replacer composition according to the embodiment of the present invention can be used include baked goods such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chat, macarons, tarts, and dorayaki; butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, cheesecake, and castella; sponge cakes such as shortcake, roll cake, torte, decorated cake, and chiffon cake; Western-style sweets such as gateau au chocolate, choux pastry, fermented sweets, pies, and waffles; steamed sweets such as steamed cakes, steamed bread, and malagao; fried sweets (fried foods) such as donuts, fried bread, and curry bread; and breads such as white bread, salted bread, roll bread, buns, sweet bread, roll bread, French bread, stollen, panettone, brioche, muffins, focaccia, bagels, Danish pastries, and croissants.

[0030] The food dough according to the embodiment of the present invention is blended with the egg replacer composition according to the embodiment of the present invention. The food dough according to the embodiment of the present invention is preferably kneaded with the egg replacer composition according to the embodiment of the present invention. In the present invention, the food dough refers to a pre-baked dough for producing food, which is obtained by kneading ingredients such as the egg replacer composition of the embodiment of the present invention, grain flour, an oil and fat composition, carbohydrates, eggs, salt, water, etc. The food dough of the present embodiment is preferably a bakery food dough.

[0031] In the food dough of an embodiment of the present invention, the egg replacer composition of the embodiment of the present invention is preferably blended in an amount of 1 to 100 parts by mass, more preferably 3 to 90 parts by mass, and even more preferably 5 to 80 parts by mass, per 100 parts by mass of grain flour blended into the food dough. In the present invention, flour refers to grains or seeds ground into a powder form. Specific examples of flour include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, almond flour, etc. The flour to be mixed into the food dough according to the embodiment of the present invention is preferably wheat flour. The ratio of wheat flour to the flour to be mixed into the food dough according to the embodiment of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more.

[0032] In the food dough according to the embodiment of the present invention, preferably up to 50% by mass of the total amount of eggs normally blended in the food dough is replaced with the egg replacer composition according to the embodiment of the present invention, more preferably up to 40% by mass, and even more preferably up to 30% by mass. The eggs include whole eggs, liquid eggs, egg yolks, egg whites, and frozen products thereof, and are preferably whole eggs.

[0033] In the food dough of an embodiment of the present invention, carbohydrates are preferably blended in an amount of 0 to 250 parts by mass, more preferably 50 to 200 parts by mass, even more preferably 100 to 150 parts by mass, and most preferably 80 to 150 parts by mass, per 100 parts by mass of grain flour blended into the food dough. The carbohydrate to be blended in the food dough according to the embodiment of the present invention is preferably a sugar, more preferably sugar, maltose, or glucose.

[0034] In the baked food dough of an embodiment of the present invention, the oil and fat composition is preferably blended in an amount of 0 to 200 parts by mass, more preferably 2 to 150 parts by mass, even more preferably 3 to 100 parts by mass, and most preferably 5 to 80 parts by mass, per 100 parts by mass of grain flour blended into the food dough. The fat and oil composition to be blended in the food dough according to the embodiment of the present invention is preferably margarine, fat spread, butter, shortening, or liquid oil. Note that margarine, fat spread, and butter are water-in-oil emulsions, and shortening is a fat and oil composition that does not contain a water phase.

[0035] The food dough of the embodiment of the present invention can contain ingredients other than the egg replacer composition of the embodiment of the present invention, grain flour, water, oil and fat composition, and carbohydrates, which are usually blended into food dough (eggs, foaming emulsified oils and fats, activated gluten, powdered cellulose and other powders, yeast, yeast food, enzymes, salt, dairy products such as skim milk powder and milk, cacao content such as cocoa powder, water, etc.) in normal amounts.

[0036] The food dough of the present embodiment is preferably a bakery food dough.

[0037] The method for producing the food dough according to the embodiment of the present invention is not particularly limited, and known food dough production conditions and methods can be applied. When the food dough is a bakery food dough, known bakery food dough production conditions and methods such as the all-in-mix method, sugar batter method, and flour batter method can be applied.

[0038] The food product according to the embodiment of the present invention is obtained by baking the food dough according to the embodiment of the present invention.

[0039] The food product according to the embodiment of the present invention is preferably a bakery food product. Specific examples of the bakery food product are as described above.

[0040] The method for baking (manufacturing) the food according to the embodiment of the present invention is not particularly limited, and the food can be baked by a conventionally known method for baking (manufacturing) the food. Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave heating), steaming, etc. The method for baking food according to the embodiment of the present invention is preferably oven heating, in which the heating temperature is preferably 80 to 300° C., more preferably 120 to 250° C., and the heating time is preferably 1 to 90 minutes, more preferably 5 to 50 minutes.

[0041] The food products according to the embodiments of the present invention have good volume and texture (dough consistency, softness, and moistness). EXAMPLES

[0042] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0043] [Preparation of oil-in-water emulsion A] The oil and water phases were prepared with a mixture of 35.4% rapeseed oil, 8% HPMC preparation (HPMC content: 64.5% by mass), 55.3% reduced starch syrup (70% sugar solids), 0.5% dried egg white, 0.4% enzyme-treated egg yolk, and 0.4% milk protein, and the oil phase was then added to the water phase for emulsification to produce oil-in-water emulsion A. Oil-in-water emulsion A had an HPMC content of 5.2% by mass, a ratio of fat / oil content to HPMC content of 6.86, a ratio of water to HPMC content of 3.22, a fat / oil content of 35.4% by mass, a water content of 16.6% by mass, and a carbohydrate solid content of 38.7% by mass.

[0044] [Production of egg substitute composition] The egg replacer compositions of Examples 1 to 10 and Comparative Examples 1 and 2 were produced by mixing the ingredients in the formulations shown in Tables 1 to 3 in a vertical mixer.

[0045] [Table 1]

[0046] [Table 2]

[0047] [Table 3]

[0048] [Production and evaluation of sponge cake] Each egg substitute composition was kneaded into the sponge cake dough in the blends 1 to 5 in Table 4. The sponge cake dough was baked to produce a sponge cake. The texture (dough consistency, softness, moistness) and volume of the baked sponge cake were evaluated according to the following methods. The results are shown in Tables 5 to 8.

[0049] [Evaluation of texture] The bakery foods produced were tasted by a panel of six experts, who scored the dough consistency, softness, and moistness on a five-point scale from 1 to 5. The higher the score, the better the score. The average score of the scores from each panel was calculated and evaluated according to the following criteria. The evaluation results were judged to be good when they were marked with ◎, ○, or □. The expert panel who evaluated the texture of the bakery foods regularly received training in sensory evaluation of food texture, etc., and there was little individual variation in the sensory evaluation results of food texture, etc. <Average score> ◎: 4.5 points or more ○: 3.5 points or more and less than 4.5 points □: 2.5 points or more and less than 3.5 points △: 1.5 points or more and less than 2.5 points ×: Less than 1.5 points

[0050] [Volume evaluation] The volume of the produced bakery food products was evaluated according to the following criteria. The evaluation results were judged to be good if they were rated as . ◎: Large volume ○: The volume is a little large □: The volume is a little low △: Low volume ×: The volume is very small

[0051] [Table 4]

[0052] [Table 5]

[0053] [Table 6]

[0054] [Table 7]

[0055] [Table 8]

[0056] As can be seen from Tables 5 to 8, the sponge cakes of the Examples produced using the egg replacer compositions of the Examples were all good in texture (dough consistency, softness, moistness) and volume. In particular, the sponge cakes of the Examples were better in softness and moistness than the sponge cake of Reference Example 1 produced using only eggs without using the egg replacer composition. On the other hand, as can be seen from Table 5, the comparative sponge cake produced using the comparative egg replacer composition was not satisfactory.

[0057] [Production and evaluation of pound cake] The egg substitute composition of Example 8 was kneaded into the mixtures 6 and 7 in Table 9 to produce a pound cake dough. The pound cake dough was baked to produce a pound cake. The texture (dough consistency, softness, moistness) and volume of the baked pound cake were evaluated according to the above method. The results are shown in Table 10.

[0058] [Table 9]

[0059] [Table 10]

[0060] As can be seen from Table 10, the pound cake of Example 24 produced using the egg replacer composition of Example 8 had good texture (dough consistency, softness, moistness) and volume. In particular, the pound cake of Example 24 was better in softness and moistness than the pound cake of Reference Example 2 produced using only eggs without using the egg replacer composition.

[0061] [Production and evaluation of chiffon cake] The egg substitute composition of Example 8 was kneaded into the mixture of the mixtures 8 and 9 in Table 11 to produce chiffon cake dough. The chiffon cake dough was baked to produce chiffon cake. The texture (dough consistency, softness, moistness) and volume of the baked chiffon cake dough were evaluated according to the above-mentioned method. The results are shown in Table 12.

[0062] [Table 11]

[0063] [Table 12]

[0064] As can be seen from Table 12, the chiffon cake of Example 25 produced using the egg replacer composition of Example 8 was good in texture (dough consistency, softness, moistness) and volume. In particular, the chiffon cake of Example 25 was better in softness and moistness than the chiffon cake of Reference Example 3 produced using only eggs without using the egg replacer composition.

[0065] [Production and evaluation of Madeleines] The egg substitute composition of Example 8 was kneaded into the mixture of the mixtures 10 to 12 in Table 13 to produce Madeleine dough. The Madeleine dough was baked to produce Madeleines. The texture (dough consistency, softness, moistness) and volume of the baked Madeleines were evaluated according to the above-mentioned method. The results are shown in Table 14.

[0066] [Table 13]

[0067] [Table 14]

[0068] As can be seen from Table 14, the madeleines of Examples 26 and 27 produced using the egg replacer composition of Example 8 were all good in texture (dough consistency, softness, moistness) and volume. In particular, the madeleines of Examples 26 and 27 were better in softness and moistness than the madeleines of Reference Example 4 produced using only eggs without using an egg replacer composition.

[0069] [Production and evaluation of Dorayaki] The egg substitute composition of Example 8 was kneaded into the mixture of the compositions 13 to 15 in Table 15 to produce a dorayaki dough. The dorayaki dough was baked to produce dorayaki. The texture (dough consistency, softness, moistness) and volume of the baked dorayaki were evaluated according to the above-mentioned method. The results are shown in Table 16.

[0070] [Table 15]

[0071] [Table 16]

[0072] As can be seen from Table 16, the dorayaki of Examples 28 and 29 produced using the egg substitute composition of Example 8 were all good in texture (dough consistency, softness, moistness) and volume. In particular, the dorayaki of Examples 28 and 29 were better in softness and moistness than the dorayaki of Reference Example 5 produced using only eggs without using the egg substitute composition.

Claims

1. An egg replacer composition containing 1 to 20% by mass of the following oil-in-water emulsion A and 5 to 30% by mass of full-fat soy flour. Oil-in-water emulsion A: An oil-in-water emulsion that satisfies the following conditions (a) to (c). (a) Contains 55% by mass or less of fats and oils. (b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose. (c) the ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0;

2. The egg replacer composition according to claim 1, further comprising 1 to 20% by mass of a liquid oil.

3. A food dough containing the egg substitute composition according to claim 1 or 2.

4. 4. The food dough of claim 3, wherein the food dough is a bakery food dough.

5. The food dough according to claim 4, wherein the egg substitute composition is blended in an amount of 1 to 100 parts by mass per 100 parts by mass of grain flour.

6. A food product obtained by baking the food dough according to claim 3.

7. The food product of claim 6 , wherein the food product is a bakery food product.

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