Bakery food composition, method for producing same, dough for bakery, bakery food, and method for substituting for egg in bakery food

Abstract

The present invention addresses the problem of providing a bakery food composition that, when used in bakery food, enables obtaining bakery food that has volume, that has a fine texture without being dense inside, and that provides a soft mouth feel, particularly, providing a bakery food composition that is capable of reducing the contained amount of eggs or eliminating the need for eggs while having the abovementioned effects.　The present invention provides a bakery food composition that comprises a lipid-protein complex and a thickener. The contained amount of the thickener with respect to 1 part by mass of solid content of the lipid-protein complex is 0.01-1.0 part by mass. Lipids forming the lipid-protein complex preferably include a plant phospholipid.

Description

Composition for bakery food and its manufacturing method, bakery dough, bakery food, and method for replacing eggs in bakery food

[0001] The present invention relates to a composition for bakery foods, particularly to a composition for bakery foods that can be used as an egg substitute composition for bakery foods, a method for producing the same, bakery dough, bakery foods, and a method for replacing eggs in bakery foods.

[0002] Eggs, particularly chicken eggs, are used in a variety of foods due to their excellent flavor and functionality. Among foods, bakery foods such as breads and cakes utilize the foaming and heat coagulation properties of eggs to produce voluminous bakery foods with a moderately elastic and soft texture. However, eggs have faced problems such as unstable supply due to factors such as a decrease in supply due to the spread of infectious diseases among egg-laying animals and rising prices.

[0003] Therefore, in order to reduce the amount of eggs used, bakery foods with reduced egg content have been investigated. However, as mentioned above, because eggs play an important role in bakery foods, simply reducing the egg content poses the problem that the bakery foods do not rise during heat treatment, have no volume, and end up with a dense inner phase and a hard texture.

[0004] Therefore, compositions have been studied that can be used in place of eggs or in combination with a small amount of eggs to produce bakery foods with a reduced egg content, solving the above-mentioned problems.One such composition that has been studied is one that mainly contains thickening polysaccharides.

[0005] For example, Patent Document 1 discloses a composition that contains one or more specific thickening polysaccharides and one or more specific starches and has an egg white replacement function.

[0006] As an alternative, compositions mainly containing proteins derived from sources other than eggs have been investigated. For example, Patent Document 2 discloses a composition for producing an egg-free imitation egg food product, which comprises whey protein, a soybean material containing soybean flour inactivated with lipoxygenase, and a pH adjuster effective for alkalizing the composition after adding water, and which produces an imitation egg food product having similar sensory properties to egg foods produced using chicken eggs by adding water to the composition and cooking it.

[0007] In recent years, there has been a growing demand for the development of foods that do not contain animal allergens such as egg allergens and milk allergens, and foods that can be eaten by vegetarians and vegans, and therefore compositions using vegetable proteins have also been investigated.

[0008] For example, Patent Document 3 discloses a composition containing full-fat soy flour, vegetable protein, an emulsifier, and a masking agent. Patent Document 4 discloses an egg substitute for sponge-like foods, which contains a hydrolyzed soybean material that meets specific conditions.

[0009] However, since proteins have a unique flavor and may impair the flavor of bakery foods, methods have been investigated for improving the quality of bakery foods by using complexes of proteins with other ingredients, particularly complexes of proteins and lipids, rather than proteins themselves.

[0010] For example, Patent Document 5 discloses a quality improver for starch-containing foods, which is characterized by mixing and dispersing peptides, proteins, and lipids in water, and emulsifying them to form a complex.

[0011] US2024 / 099347 A1US2020 / 187531 A1US2011 / 008522 A1WO2015 / 122424 Pamphlet Japanese Patent Application Laid-Open No. 2005-185223

[0012] The inventions disclosed in Patent Documents 1 to 5 that have been previously studied and disclosed have the following problems.

[0013] The composition of the invention of Patent Document 1 is described as reducing oven run-out when used in place of eggs in bakery foods, but there are problems in that the volume of the bakery foods is insufficient and the internal phase becomes dense, resulting in a hard, gel-like texture.

[0014] The composition of the invention of Patent Document 2 uses animal protein, so when used in place of eggs in bakery foods, there is a problem that vegetarians and vegans cannot eat it. Also, there is still room for improvement in the volume, internal structure, and texture of bakery foods that use the composition of the invention of Patent Document 2 in place of eggs.

[0015] The composition of the invention of Patent Document 3 and the egg substitute of the invention of Patent Document 4, when used in place of eggs in bakery dough, have a problem in that they have weaker foaming power than eggs, resulting in bakery foods with small volume and poor internal texture.

[0016] The quality improver in Patent Document 5 can improve the quality of bakery foods, such as their texture, but there is no description or suggestion that using it in place of eggs can result in bakery foods that are voluminous, have a fine internal structure, and have a soft texture.

[0017] Therefore, an object of the present invention is to provide a composition for bakery foods that can be used to produce bakery foods that are voluminous, have a fine texture without a dense inner phase, and have a soft texture, and in particular, to provide a composition for bakery foods that can reduce the egg content or eliminate the use of eggs while maintaining the above-mentioned effects.

[0018] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by a composition containing a lipid-protein complex, which is a complex of lipid and protein, and a thickener, wherein the ratio of the lipid-protein complex to the thickener is within a specific numerical range, and have thus completed the present invention.

[0019] (1) A bakery food composition comprising a lipid-protein complex and a thickener, the thickener being present in an amount of 0.01 to 1.0 parts by mass per part by mass of the solid content of the lipid-protein complex.

[0020] (2) The bakery food composition according to (1), wherein the lipid constituting the lipid-protein complex includes a vegetable phospholipid.

[0021] (3) A bakery food composition according to (1) or (2), wherein the thickener contains one or more selected from the group consisting of alginic acid, alginates, propylene glycol alginate, guar gum, gellan gum, xanthan gum, methylcellulose and hydroxypropylmethylcellulose.

[0022] (4) A bakery food composition according to (1) or (2), which further contains water and fats and is an emulsion in which the aqueous phase is the continuous phase.

[0023] (5) The bakery food composition according to (1) or (2), which is an egg replacer composition.

[0024] (6) A composition for bakery foods according to (1) or (2), wherein the bakery foods are baked confectioneries.

[0025] (7) Bakery dough comprising a lipid-protein complex and a thickener, wherein the content of the thickener per 1 part by mass of the solid content of the lipid-protein complex is 0.01 to 1.0 part by mass.

[0026] (8) A bakery food product which is a heat-treated product of the bakery dough described in (7).

[0027] (9) A method for producing a composition for bakery foods, comprising a lipid-protein complex and a thickener, wherein the content of the thickener per 1 part by mass of the solid content of the lipid-protein complex is 0.01 to 1.0 part by mass, the method comprising the following (Step 1): (Step 1) homogenizing a mixed liquid containing lipids and proteins to obtain a lipid-protein complex.

[0028] (10) A method for replacing eggs in bakery foods, comprising incorporating a composition for bakery foods into bakery dough, the composition comprising a lipid-protein complex and a thickener, wherein the content of the thickener is 0.01 to 1.0 parts by mass per 1 part by mass of the solid content of the lipid-protein complex.

[0029] The bakery food composition of the present invention can provide bakery foods that are voluminous, have a fine texture without a dense inner phase, and have a soft texture. Furthermore, by using the bakery food composition of the present invention as an egg substitute, it is possible to reduce the egg content or eliminate the use of eggs while maintaining the above-mentioned effects.

[0030] The present invention will be described below in detail with reference to preferred embodiments thereof. The present invention is not limited to the following detailed description, and each component can be appropriately modified without departing from the spirit and scope of the present invention.

[0031] [Bakery Food Composition] The bakery food composition of the present invention comprises a lipid-protein complex and a thickener, and the content of the thickener per part by mass of the solid content of the lipid-protein complex is 0.01 to 1.0 part by mass.

[0032] <Lipid-protein complex> The lipid-protein complex constituting the bakery food composition of the present invention will be described. The lipid-protein complex of the present invention refers to a complex containing a protein and a lipid and having a higher-order structure formed by the strong affinity between the protein and the lipid. A complex that simply contains a protein and a lipid is not included in the lipid-protein complex of the present invention. First, the lipid and protein that are the components of the lipid-protein complex contained in the bakery food composition of the present invention (hereinafter simply referred to as the "complex of the present invention") will be described.

[0033] <<Lipids in Lipid-Protein Complexes>> The lipids constituting the complexes of the present invention are not particularly limited, and any lipids can be used. Examples of lipids that can be used include triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters, and one or more selected from these can be used.

[0034] From the viewpoint that bakery foods containing the bakery food composition of the present invention have a voluminous texture, a fine texture without a dense internal phase, and a soft texture, the lipid used in the complex of the present invention is preferably one or more selected from monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerol fatty acid esters, and more preferably phospholipids. That is, it is particularly preferred that some or all of the lipids used in the complex of the present invention are phospholipids. The phospholipid content in the lipid used in the complex of the present invention is preferably such that the mass ratio of phospholipid to lipid other than phospholipid is in the range of 30:70 to 100:0, more preferably 60:40 to 100:0, and even more preferably 80:20 to 100:0. In the present invention, depending on the purpose, one lipid selected from the above may be used alone, or two or more lipids may be used in combination.

[0035] The complex of the present invention may contain phospholipids in the form of lecithin. In this case, lecithin having a mass ratio of phospholipid to other lipid contained in the lecithin in the range of 30:70 to 100:0 (former:latter), preferably 60:40 to 100:0, more preferably 80:20 to 100:0, can be used.

[0036] The origin of the phospholipid used in the complex of the present invention is not particularly limited. For example, plant phospholipids derived from plants such as soybean, sunflower, rice, safflower, and rapeseed; animal phospholipids derived from animals such as egg yolk, fish egg, and milk; and microbial phospholipids derived from microorganisms can be used. Extracts, purified products, or enzyme-treated products of these phospholipids can also be used. Specific examples of phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and sphingomyelin. One selected from these may be used alone, or two or more may be used in combination.

[0037] In the present invention, in view of the fact that foods can be produced that are free of egg allergens or milk allergens, that foods can be produced that are edible by vegetarians and vegans, and that the bakery food composition of the present invention can be used as an egg substitute, the phospholipids constituting the complex of the present invention preferably contain plant phospholipids, such as phospholipids derived from soybeans, sunflowers, rice, safflower, and rapeseed, or microbial phospholipids, such as phospholipids derived from microorganisms, and more preferably contain plant phospholipids. In particular, from the viewpoint of a high ability to form a complex with proteins and thus making it easier to achieve the effects of the present invention, it is even more preferable that the phospholipids contain one or more types selected from soybean-derived plant phospholipids and sunflower-derived plant phospholipids among these plant phospholipids.

[0038] When the lipids constituting the complex of the present invention contain vegetable phospholipids, it is preferable that the lipids constituting the complex of the present invention contain vegetable phospholipids in an amount of 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and particularly preferably 90% by mass or more. The upper limit of the vegetable phospholipid content in the lipids constituting the complex of the present invention is 100% by mass.

[0039] <<Protein in Lipid-Protein Complex>> The protein constituting the complex of the present invention is not particularly limited, and any protein can be used. Examples of proteins that can be used include animal proteins, microbial proteins, and plant proteins.

[0040] Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Examples of plant proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin; legume proteins such as soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein, and lentil protein; rice protein; algae proteins such as chlorella protein, and other proteins. The protein used in the complex of the present invention may be one selected from these proteins, or two or more may be used in combination.

[0041] In the present invention, the protein used in the complex of the present invention is preferably one or more proteins selected from microbial proteins and vegetable proteins, more preferably vegetable proteins, because it is possible to produce foods that are free from egg allergens or milk allergens, that are edible by vegetarians and vegans, and that the bakery food composition of the present invention can be used as an egg substitute. Among vegetable proteins, it is preferable to use one or more proteins selected from wheat protein, legume protein, rice protein, and algae protein, more preferably one or more proteins selected from legume protein and algae protein. Furthermore, from the viewpoint of high ability to form a complex with lipids and thus more easily achieving the effects of the present invention, among the legume proteins and algae proteins, one or more selected from soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein, lentil protein, and Chlorella protein are more preferred, and one or more selected from soybean protein, broad bean protein, mung bean protein, lentil protein, and Chlorella protein are particularly preferred. Among the preferred proteins used in the complex of the present invention, when Chlorella protein is used, it is preferably used in combination with legume protein, from the viewpoint of achieving greater volume, and among legume proteins, it is even more preferred to use it in combination with soybean protein. When Chlorella protein and legume protein are used in combination, the ratios of Chlorella protein and legume protein to the proteins used in the complex of the present invention are preferably 10-90% by mass and 10-90% by mass, and more preferably 15-75% by mass and 25-85% by mass, respectively.

[0042] The mass ratio of protein to lipid in the complex of the present invention is preferably 10 to 250 parts by mass, more preferably 20 to 200 parts by mass, even more preferably 30 to 150 parts by mass, and particularly preferably 35 to 150 parts by mass, of lipid per 100 parts by mass of protein, from the viewpoint of obtaining bakery foods that are voluminous, have a fine, soft texture without a dense internal phase, when the bakery composition of the present invention is used in bakery foods, and particularly from the viewpoint of being able to reduce or eliminate the egg content while maintaining the above-mentioned effects when the bakery composition of the present invention is used as an egg replacer composition, and from the viewpoint of preventing an aqueous solution containing protein and lipid from becoming highly viscous or gelatinous when producing the complex of the present invention, thereby facilitating production.

[0043] <<Water Content in Lipid-Protein Complex>> The complex of the present invention may contain water. Examples of water contained in the complex of the present invention include water such as tap water and mineral water, as well as water contained in the lipids and proteins described above and other raw materials used in the complex of the present invention described below.

[0044] The water content of the composite of the present invention varies depending on the properties of the composite of the present invention and can be any amount. For example, when the composite of the present invention is in a fluid state such as a liquid or paste, or in a gel state, the water content in the composite of the present invention is preferably 50.0 to 98.0% by mass, more preferably 60.0 to 94.0% by mass, and even more preferably 70.0 to 90.0% by mass. When the composite of the present invention is in a solid state such as a powder or granule, the water content in the composite of the present invention is preferably 20.0% by mass or less, preferably 10.0% by mass or less, and even more preferably 5.0% by mass or less. In this case, the lower limit of the water content is 0% by mass.

[0045] <<Method for Producing Lipid-Protein Complexes>> Examples of methods for producing the complexes of the present invention include the following production method. Proteins or protein-containing food materials, and lipids or lipid-containing food materials are added to water, and other ingredients described below are further added as necessary to prepare a mixture containing protein and lipids. The prepared mixture is homogenized to obtain a lipid-protein complex. In this case, the homogenized mixture contains a lipid-protein complex. In this case, it is preferable to appropriately set the amounts of the protein or protein-containing food materials and the lipid or lipid-containing food materials used so that the lipid-to-protein ratio in the resulting lipid-protein complex falls within the above-mentioned preferred range.

[0046] When a food material containing protein is used as the protein, or when a food material containing lipid is used as the lipid, the protein content and lipid content in the complex are calculated using the net protein content and net lipid content contained in each food material.

[0047] The protein content in the mixture containing the protein and lipid is preferably 1.0 to 25.0% by mass, more preferably 2.0 to 22.0% by mass, and even more preferably 3.0 to 20.0% by mass. The lipid content is preferably 0.5 to 25.0% by mass, more preferably 0.7 to 22.0% by mass, and even more preferably 1.0 to 20.0% by mass. When the protein content and lipid content in the mixture containing the protein and lipid satisfy the above-mentioned preferred ranges, the formation of lumps can be prevented during the production of the lipid-protein complex, and sufficient homogenization can be achieved, which is preferable because the lipid-protein complex can be produced efficiently.

[0048] During the preparation of the lipid-protein complex, the mixture may contain, without particular limitation, other ingredients besides the protein, lipid, and water. Examples of other ingredients that may be contained include emulsifiers other than the lipids mentioned above, sequestering agents, sugars, sugar alcohols, high-intensity sweeteners, salt, inorganic salts, organic acid salts, enzymes, flavoring agents, acidulants, bittering agents, taste components, coloring agents, preservatives, antioxidants, pH adjusters, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, glazing agents, alkali agents such as ammonium bicarbonate, and various other food materials and food additives. One or more of these may be selected from these. In the composition of the present invention, from the viewpoint of complexing proteins and lipids with high efficiency, the content of other components in the complex (e.g., the mixed liquid to be homogenized) is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, particularly preferably 1% by mass or less, and even more preferably zero.

[0049] Examples of equipment used for the homogenization include a kettle-type cheese emulsification vessel, a high-speed shear emulsification vessel such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. This homogenization treatment can be carried out, for example, using a two-stage homogenizer, with a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage. When the homogenization treatment is carried out in one stage, a homogenization pressure of, for example, 0 to 100 MPa can be used.

[0050] The homogenized mixture (composite) may be subjected to a sterilization treatment or a pasteurization treatment, or both. The method of sterilization and pasteurization is not particularly limited, and examples thereof include direct heating methods such as injection, infusion, and microwave, and indirect heating methods such as batch, plate, tubular, and scraping, and can be performed by UHT, HTST, LTLT, batch, retort, microwave heating, or heating using direct flame.

[0051] The conditions for the above-mentioned sterilization and disinfection treatments can be adjusted as desired, but for example, the heating temperature is preferably 60 to 160° C., more preferably 100 to 150° C., and even more preferably 125 to 150° C. The heating time varies depending on the heating temperature, but is preferably 2 seconds to 120 minutes, more preferably 5 seconds to 3 minutes, and even more preferably 5 seconds to 15 seconds.

[0052] The resulting complex may also be subjected to a freezing treatment. The starting temperature of the freezing treatment is not particularly limited as long as the mixed solution does not freeze, but is preferably, for example, 0 to 10°C, more preferably 1 to 10°C, and even more preferably 3 to 7°C. The end temperature of the freezing treatment is not particularly limited, but is preferably, for example, -40 to -5°C, more preferably -30 to -10°C, and even more preferably -25 to -18°C. The freezing treatment time varies depending on the starting and end temperatures of the freezing treatment, but is preferably, for example, freezing for 30 minutes or more after the end temperature is reached, more preferably freezing for 1 hour or more, and even more preferably freezing for 3 hours or more. The cooling rate in the freezing treatment may be rapid freezing at a cooling rate of 2°C / hour or more, or slow freezing at a cooling rate of less than 2°C / hour, but slow freezing is preferred in the present invention. When performing the freezing treatment, the mixed solution may be pre-cooled to the above-mentioned preferred starting temperature range.

[0053] The complex of the present invention may be in any form, such as a solid form such as powder or granules, a fluid form such as a liquid or paste, a gel, etc. From the viewpoint of improving mixability with other components when producing the bakery food composition of the present invention, the complex is preferably in any form selected from powder, liquid, paste, or gel, and more preferably in any form selected from liquid, paste, or gel.

[0054] When the complex of the present invention is to be made into a solid form such as powder or granules, or into a gel form, for example, water can be removed from the obtained mixed liquid containing the complex of the present invention by, for example, freeze-drying, spray-drying, etc. When the complex of the present invention is to be made into a fluid form such as a liquid or paste, the mixed liquid containing the complex of the present invention can be used as is.

[0055] The content of the complex in the bakery food composition of the present invention is preferably 1 to 20% by mass, more preferably 2 to 18% by mass, and even more preferably 3 to 15% by mass in terms of solids, from the viewpoint that bakery foods using the bakery food composition of the present invention will have more volume, a finer texture without a dense inner phase, and a softer texture, and from the viewpoint that, particularly when the bakery composition of the present invention is used as an egg replacer composition, the egg content can be reduced or eliminated while maintaining the above-mentioned effects. Note that, in the present invention, the solids content refers to components other than water, and the same applies hereinafter in the present invention.

[0056] <Thickener> The bakery food composition of the present invention contains a thickener. The thickener used in the bakery food composition of the present invention is not particularly limited, and known thickeners can be used. Specific examples of thickeners include alginic acid, alginates such as ammonium alginate, potassium alginate, calcium alginate, and sodium alginate, propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, psyllium seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, pullulan, crystalline cellulose, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, seaweed extract, agar, dextrins, starch, and modified starch. The bakery food composition of the present invention can use one or more thickeners selected from these.

[0057] In the bakery food composition of the present invention, from the viewpoint of being able to obtain bakery foods that are more voluminous, have a finer texture without a dense inner phase, and have a softer texture, and from the viewpoint of being able to reduce or eliminate the egg content while maintaining the above-mentioned effects, particularly when the bakery composition of the present invention is used as an egg replacer composition, it is preferable to use one or more thickeners selected from the group consisting of alginic acid, alginate salts, propylene glycol alginate, guar gum, gellan gum, xanthan gum, methylcellulose, and hydroxypropyl methylcellulose.

[0058] The content of the thickener in the bakery food composition of the present invention is preferably 0.1 to 5.0% by mass, more preferably 0.3 to 4.0% by mass, and even more preferably 0.5 to 3.0% by mass, from the viewpoint that bakery foods using the bakery food composition of the present invention tend to be more voluminous, have a finer texture without a dense inner phase, and have a soft texture, and from the viewpoint that, particularly when the bakery composition of the present invention is used as an egg replacer composition, the content of eggs can be reduced or eliminated while maintaining the above-mentioned effects.

[0059] The bakery food composition of the present invention needs to contain 0.01 to 1.0 parts by mass of thickener per part by mass of the solid content of the complex contained in the bakery food composition. From the viewpoint of making bakery foods using the bakery food composition of the present invention more voluminous, with a fine, soft texture without a dense inner phase, and from the viewpoint of being able to reduce or eliminate the use of eggs while maintaining the above-mentioned effects, particularly when the bakery composition of the present invention is used as an egg replacer composition, the content of thickener per part by mass of the solid content of the complex of the present invention contained in the bakery food composition of the present invention is preferably 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.4 parts by mass, and even more preferably 0.04 to 0.3 parts by mass.

[0060] Furthermore, in the bakery food composition of the present invention, from the viewpoint of being able to obtain bakery foods that are more voluminous, have a fine-grained, soft texture without a dense internal phase, particularly when the bakery food composition of the present invention is used as an egg replacer composition, it is preferable that the thickeners contain one or more types selected from the thickeners in the following (Group A) and one or more types selected from the thickeners in the following (Group B), and it is more preferable that the thickeners in the following (Group C) are further contained in addition to the thickeners in the (Group A) and (Group B). Thickeners in the (Group A): alginic acid, alginate, propylene glycol alginate Thickeners in the (Group B): methylcellulose, hydroxypropyl methylcellulose Thickeners in the (Group C): gellan gum, xanthan gum

[0061] <<Thickeners (Group A)>> The bakery food composition of the present invention preferably contains, in addition to the thickeners (Group B) described below, one or more thickeners (Group A) selected from alginic acid, alginate salts, and propylene glycol alginate esters, and more preferably contains a propylene glycol alginate ester. The content of the thickeners (Group A) in the bakery food composition of the present invention is preferably 25 to 75% by mass, and more preferably 30 to 70% by mass, of the thickeners contained in the bakery food composition of the present invention.

[0062] <<(Group B) Thickeners>> In addition to the thickeners (Group A) described above, the bakery food composition of the present invention preferably contains one or more thickeners (Group B) selected from methylcellulose and hydroxypropyl methylcellulose, and more preferably contains both methylcellulose and hydroxypropyl methylcellulose. When both methylcellulose and hydroxypropyl methylcellulose are contained as thickeners (Group B), the mass ratio of methylcellulose to hydroxypropyl methylcellulose is preferably in the range of 25:75 to 75:25, more preferably 50:50 to 75:25. The content of the thickeners (Group B) in the bakery food composition of the present invention is preferably 25 to 75% by mass, more preferably 25 to 60% by mass, of the thickeners contained in the bakery food composition of the present invention.

[0063] <<Thickeners of Group C>> In addition to the thickeners of Group A and Group B described above, the bakery food composition of the present invention preferably further contains one or more thickeners selected from gellan gum and xanthan gum as a thickener of Group C, more preferably at least gellan gum, and even more preferably both gellan gum and xanthan gum. When both gellan gum and xanthan gum are contained as thickeners of Group C, the mass ratio of gellan gum to xanthan gum is preferably in the range of 50:50 to 99:1, more preferably 75:25 to 95:5. The content of the thickeners of Group C in the bakery food composition of the present invention is preferably 1 to 25% by mass, more preferably 1 to 20% by mass, of the thickeners contained in the bakery food composition of the present invention.

[0064] Therefore, the most preferred embodiment of the bakery food composition of the present invention is one containing propylene glycol alginate, methylcellulose, hydroxypropylmethylcellulose, gellan gum, and xanthan gum as thickeners.

[0065] The bakery food composition of the present invention may contain a thickener other than the thickeners of Group A, Group B, and Group C (hereinafter simply referred to as "other thickeners"). The content of the other thickeners is preferably 20% by mass or less, and more preferably 10% by mass or less, of the thickeners contained in the bakery food composition of the present invention. The lower limit of the content of the other thickeners in the thickeners contained in the bakery food composition of the present invention is 0% by mass.

[0066] <Water> The bakery food composition of the present invention preferably contains water. Examples of the water contained in the bakery food composition of the present invention include water such as tap water and mineral water, as well as water contained in the complex of the present invention, the thickener, and other ingredients of the bakery food composition of the present invention described below.

[0067] The moisture content in the bakery food composition of the present invention is preferably 50.0 to 98.9% by mass, more preferably 60.0 to 98.0% by mass, and even more preferably 70.0 to 95.0% by mass. The moisture content in the bakery food composition of the present invention is a value including water, the moisture contained in the above-mentioned complex of the present invention, the thickener, and the moisture contained in the other raw materials of the bakery food composition of the present invention described below. The method for measuring the moisture content in the bakery food composition of the present invention is not particularly limited, and conventionally known methods can be used, but it can be measured, for example, by the loss on drying method under atmospheric pressure.

[0068] <Oils and fats> The composition for bakery foods of the present invention preferably contains oils and fats from the viewpoint that the above-mentioned thickener is more easily dispersed in the composition for bakery foods of the present invention, making it easier to produce a homogeneous composition for bakery foods of the present invention, that the complex of the present invention and the thickener in the composition for bakery foods of the present invention are more easily mixed uniformly when the composition is added to bakery dough, and that the effects of the present invention are further enhanced, and particularly from the viewpoint that when the composition for bakery foods of the present invention is used as an egg substitute, the egg content can be reduced or no eggs can be used while maintaining the above-mentioned effects.

[0069] The fats and oils used in the present invention are not particularly limited as long as they are edible, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, peanut oil, perilla oil, linseed oil, kapok oil, evening primrose oil, mustard oil, cocoa butter, shea butter, monkey fat, and illipe fat; animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil, butter, and butter oil; and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the bakery food composition of the present invention, one or more fats and oils selected from these can be used. In the present invention, it is preferable to use vegetable oils and fats, since this allows the preparation of foods that can be eaten by vegetarians and vegans.

[0070] When the bakery food composition of the present invention contains fats and oils, in order to obtain the effects of containing the fats and oils described above, the fat content is preferably 0.1% by mass or more, more preferably 1.0% by mass or more, and even more preferably 5.0% by mass or more. Furthermore, in order to provide the bakery food composition with physical properties suitable for use as an egg substitute, the fat and oil content in the bakery food composition of the present invention is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, and even more preferably 15.0% by mass or less. Note that the fat and oil content in the bakery food composition of the present invention is a value including the fat and oil contained in the complex of the present invention described above and the other raw materials of the bakery food composition of the present invention described below.

[0071] <Other Ingredients> The bakery food composition of the present invention may contain other ingredients in addition to the complex of the present invention, thickener, water, and oils and fats described above. Examples of other ingredients for the bakery food composition of the present invention include emulsifiers, sugars, sugar alcohols, high-intensity sweeteners, proteins, salt, inorganic salts, organic acid salts, enzymes, flavorings, acidulants, bittering agents, taste components, coloring agents, preservatives, antioxidants, pH adjusters, spices, spice extracts, herbs, dextrins, coffee, cocoa mass, cocoa powder, vegetables, fruits, beans, grains, fish, meat, seafood, and processed products thereof, as well as food ingredients and foods, and food additives. One or more selected from these may be used.

[0072] The above proteins do not include proteins that form the above-mentioned lipid-protein complexes, but refer to proteins that do not form lipid-protein complexes. Examples of proteins that can be used in the bakery food composition of the present invention include plant proteins such as wheat protein, soy protein, pea protein, broad bean protein, mung bean protein, chickpea protein, lentil protein, rice protein, and algae protein, animal proteins such as egg protein and milk protein, and microbial proteins. Food materials containing the above proteins can also be added as proteins.

[0073] When the bakery food composition of the present invention contains proteins, it is preferable to contain vegetable proteins among the above.

[0074] The content of other raw materials in the bakery food composition of the present invention is not particularly limited and can be contained within a range that does not impair the effects of the present invention, but is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less. The lower limit of the content of other raw materials in the bakery food composition of the present invention is 0% by mass.

[0075] <Properties> The properties of the bakery food composition of the present invention are not particularly limited, and can be, for example, a solid form such as a powder or granules, a fluid form such as a liquid or paste, or a gel. The bakery food composition of the present invention is preferably in a fluid form such as a liquid or gel, or a paste, from the viewpoint of being easily incorporated into bakery foods and making it easier to preferably obtain the effects of the present invention. Furthermore, when the bakery food composition of the present invention contains water and oils and fats, the bakery food composition of the present invention is preferably an emulsion. When the bakery food composition of the present invention is an emulsion, the emulsion form is not particularly limited, and may be, for example, an emulsion in which an aqueous phase is the continuous phase, such as an oil-in-water type or a water-in-oil-in-water type, or an emulsion in which an oil phase is the continuous phase, such as a water-in-oil type, an oil-in-water-in-oil type, or an oil-in-oil type. The bakery food composition of the present invention is preferably an emulsion in which an aqueous phase is the continuous phase.

[0076] <Uses> The bakery food composition of the present invention has the effect of enabling the production of bakery foods that are voluminous, have a fine texture without a dense inner phase, and have a soft texture, and therefore can be used for bakery foods such as breads and baked goods. In the present invention, among bakery foods, baked goods are preferred. Bakery foods that can use the bakery food composition of the present invention will be described later. The bakery food composition of the present invention is particularly preferably used as an egg replacer composition for bakery foods. By using the bakery food composition of the present invention as an egg replacer composition for bakery foods, it is possible to obtain bakery foods that are voluminous, have a fine texture without a dense inner phase, and have a soft texture, while reducing the egg content in the bakery foods or eliminating the use of eggs. When the bakery food composition of the present invention is used as an egg replacer composition for bakery foods, it may be used as a whole egg replacer composition, an egg white replacer composition, or an egg yolk replacer composition, but it is preferably used as a whole egg or egg white replacer composition.

[0077] <Method for producing a bakery food composition> The method for producing a bakery food composition of the present invention (hereinafter simply referred to as the "production method of the present invention") is not particularly limited as long as it can produce a composition containing a lipid-protein complex and a thickener, in which the content of the thickener is 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex. From the viewpoint that a homogeneous bakery food composition of the present invention can be obtained and that the bakery food composition obtained by the production method of the present invention can more preferably exhibit the effects of the present invention, a production method including the following (Step 1) is preferred. (Step 1) Step of homogenizing a mixed liquid containing lipids and proteins to obtain a lipid-protein complex Below, a production method including the above (Step 1), which is a preferred embodiment of the production method of the present invention, is shown.

[0078] In a preferred embodiment of the production method of the present invention, first, (Step 1) is carried out. (Step 1) is a step of homogenizing a mixed liquid containing lipids and proteins to obtain a lipid-protein complex. Specifically, lipids, proteins, and, if necessary, other raw materials of the bakery food composition of the present invention are added to water and mixed to prepare a mixed liquid containing lipids and proteins.

[0079] Next, the prepared mixture containing lipids and proteins is homogenized to obtain a lipid-protein complex. In this case, the obtained lipid-protein complex is contained in the mixture. The mixture containing the obtained lipid-protein complex may be freeze-dried, spray-dried, or the like to form a solid such as a powder or granule, or a gel. In the above (Step 1), an aqueous phase containing lipids and an oil phase containing proteins, or an aqueous phase containing proteins and an oil phase containing lipids, may be prepared, and these aqueous phases and oil phases may be mixed to form a mixture, which may then be homogenized and emulsified simultaneously.

[0080] Examples of the homogenization method include methods using a kettle-type cheese emulsification vessel, a high-speed shear emulsification vessel such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. Homogenization can also be performed using a two-stage homogenizer.

[0081] The homogenization pressure is not particularly limited and can be set arbitrarily, but for example, when a two-stage homogenizer is used, the first stage can be homogenized at a pressure of 3 to 100 MPa and the second stage at a pressure of 0 to 5 MPa. When using a single stage, a homogenization pressure of 0 to 100 MPa can be used.

[0082] Next, the lipid-protein complex and the thickener are mixed so that the content of the thickener is 0.01 to 0.1 parts by mass per part by mass of the solids of the lipid-protein complex, thereby obtaining the bakery food composition of the present invention. The timing of adding the thickener to the mixture can be any timing within the manufacturing method of the present invention, as long as the content of the thickener is 0.01 to 1.0 parts by mass per part by mass of the solids of the lipid-protein complex ultimately contained in the bakery food composition of the present invention. For example, the thickener may be added to the mixture containing lipids and proteins before homogenization, or may be added after homogenization of the mixture containing lipids and proteins, or a combination of these methods may be used to add the thickener.

[0083] The obtained bakery food composition of the present invention may be mixed with water or the like to form a liquid or paste, or may be freeze-dried, spray-dried, or the like to form a solid such as a powder or granule, or a gel.

[0084] The resulting bakery food composition may be pasteurized and / or sterilized, and may be stored refrigerated or frozen.

[0085] Conditions for the above-mentioned sterilization and disinfection treatments are, for example, preferably 60 to 160° C., more preferably 100 to 150° C., and even more preferably 125 to 150° C. The heating time varies depending on the heating temperature, but is, for example, preferably 2 seconds to 120 minutes, more preferably 5 seconds to 3 minutes, and even more preferably 5 seconds to 15 seconds.

[0086] Methods for the above-mentioned sterilization and pasteurization treatment include direct heating methods such as injection, infusion, and microwave, or indirect heating methods such as batch, plate, tubular, and scraping, and can be carried out by heating using UHT, HTST, LTLT, batch, retort, microwave heating, or direct flame. The temperature for refrigerated storage is not particularly limited, and for example, storage at 0 to 15°C is preferred. The temperature for frozen storage is also not particularly limited, and for example, storage at −80°C or higher and lower than 0°C is preferred, and storage at −25 to −2°C is more preferred.

[0087] [Bakery Dough] The bakery dough of the present invention comprises a lipid-protein complex and a thickener, the content of the thickener being 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex, and preferably contains the above-mentioned composition for bakery foods of the present invention. Note that the preferred forms of the lipid-protein complex and thickener contained in the bakery dough of the present invention are as described above.

[0088] Examples of the bakery dough of the present invention include bread dough such as bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, French bread dough, and yeast donut dough; and baked confectionery dough such as choux dough, pie dough, cake donut dough, butter cake dough, sponge cake dough including chiffon cake dough, pancake dough, cookie dough, biscuit dough, waffle dough, scone dough, crepe dough, castella dough, and dorayaki dough. Of these, the bakery dough of the present invention is preferably baked confectionery dough, and more preferably butter cake dough or sponge cake dough.

[0089] The content of lipid-protein complexes in the bakery dough of the present invention varies depending on the type of bakery dough of the present invention and can be adjusted as desired, but is preferably 1 to 40 parts by mass, more preferably 3 to 30 parts by mass, and even more preferably 5 to 25 parts by mass, in terms of solids, per 100 parts by mass of cereal flour contained in the bakery dough of the present invention. Note that even if cereal flours are contained in the bakery composition of the present invention, the amount of such cereal flours is not included in the 100 parts by mass of cereal flours contained in the bakery dough of the present invention. The same applies hereinafter in the present invention.

[0090] Here, examples of flours in the present invention include wheat flours such as hard flour, semi-hard flour, medium-strength flour, soft flour, durum flour, whole wheat flour, wheat germ, and wheat bran, as well as rye flour, whole rye flour, barley flour, rice flour, soybean flour, Job's tears flour, and oat flour. One selected from these may be used alone, or two or more may be used in combination. In the bakery dough of the present invention, it is preferable to use one or more of these flours selected from wheat flour, rice flour, and soybean flour, from the viewpoint that the effects of the bakery composition of the present invention can be more favorably obtained.

[0091] The content of the thickener in the bakery dough of the present invention varies depending on the type of bakery dough of the present invention and can be adjusted as desired, but is preferably 0.1 to 15.0 parts by mass, more preferably 0.3 to 12.0 parts by mass, and even more preferably 0.5 to 10.0 parts by mass, relative to 100 parts by mass of the cereal flour contained in the bakery dough of the present invention.

[0092] Furthermore, when the bakery dough of the present invention contains the bakery food composition of the present invention, the content thereof varies depending on the type of bakery dough of the present invention and can be adjusted as desired, but it is preferable to adjust the content of the complex of the present invention and the thickener in the bakery dough of the present invention so that it satisfies the above-mentioned preferred numerical range.

[0093] In one preferred embodiment, the content of the composition for bakery foods of the present invention in the bakery dough of the present invention is, for example, preferably 2 to 50 parts by mass, more preferably 5 to 40 parts by mass, and even more preferably 8 to 30 parts by mass in terms of solid content per 100 parts by mass of cereal flour contained in the bakery dough of the present invention.

[0094] The bakery dough of the present invention may contain eggs, but since the composition for bakery foods of the present invention is preferably used as an egg substitute composition, the bakery dough of the present invention can reduce or eliminate the egg content while still achieving the effect of producing bakery foods that are voluminous, have a fine, soft texture without a dense inner phase.

[0095] When the bakery dough of the present invention contains eggs, the egg content in the bakery dough of the present invention varies depending on the type of bakery dough. For example, when the bakery dough of the present invention is a dough for baked confectionery, particularly a sponge cake dough, the egg content is preferably more than 0 and not more than 160 parts by mass, more preferably 20 to 140 parts by mass, and even more preferably 50 to 120 parts by mass, per 100 parts by mass of the cereal flour contained in the bakery dough of the present invention. The egg content mentioned above includes not only whole eggs, egg whites, and egg yolks, but also processed products thereof, as well as other ingredients of the bakery dough of the present invention, as described below. Bakery foods with reduced egg content or egg-free bakery foods of the present invention are bakery foods in which the egg content is reduced by preferably 10 to 100% by mass, more preferably 20 to 100% by mass, and even more preferably 30 to 100% by mass, compared to bakery foods with a normal egg content.

[0096] The bakery dough of the present invention may contain, as needed, other ingredients that can be used in general bakery dough, in addition to the above-mentioned complex of the present invention, thickener, composition for bakery foods of the present invention, and eggs.

[0097] Other ingredients of the bakery dough of the present invention include, for example, water, oils and fats, yeast, sugars, sugar alcohols, high-intensity sweeteners, proteins, coloring agents, antioxidants, milk and dairy products, cheeses, distilled alcohol, brewed alcohol, various liqueurs, emulsifiers, enzymes, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, fruit, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, various food ingredients and food additives, and one or more selected from these can be used.

[0098] Of the other ingredients of the bakery dough of the present invention, the content of water varies depending on the type of bakery dough of the present invention. For example, when the bakery dough of the present invention is a dough for baked goods, the content of water is preferably 10 to 500 parts by mass, and more preferably 50 to 400 parts by mass, per 100 parts by mass of cereal flour contained in the bakery dough of the present invention.

[0099] The water content in the bakery dough of the present invention is a value that includes not only water such as tap water or mineral water, but also the amount of water contained in the above-mentioned complex of the present invention, the thickener, the composition for bakery foods of the present invention, and other ingredients of the bakery dough of the present invention other than water.

[0100] The content of other ingredients in the bakery dough of the present invention other than water can be set arbitrarily as long as the effects of the present invention are not impaired, but is preferably 300 parts by mass or less, and more preferably 200 parts by mass or less, per 100 parts by mass of the cereal flour contained in the bakery dough of the present invention. The lower limit of the content of other ingredients in the bakery dough of the present invention other than water is 0 parts by mass.

[0101] The method for producing bakery dough of the present invention is not particularly limited as long as it ultimately contains a lipid-protein complex and a thickener, and the content of the thickener per 1 part by mass of the solid content of the lipid-protein complex is 0.01 to 1.0 part by mass, and any conventionally known method for producing bakery dough can be used. From the viewpoint that bakery dough satisfying these requirements can be easily obtained, and from the viewpoint that the lipid-protein complex and thickener are homogeneously contained in the bakery dough, making it easier to preferably achieve the effects of the present invention, it is preferable to produce bakery dough by incorporating the composition for bakery foods of the present invention into the bakery dough.

[0102] Examples of methods for producing the bakery dough of the present invention include bread dough production methods such as the sponge dough method, the direct kneading method, the liquid dough method, the medium dough method, and the hot water dough method, as well as baked confectionery dough production methods such as the sugar batter method, the flour batter method, the all-in-mix method, the co-mixing method, and the separate mixing method, and these methods may be used in combination. When the bakery food composition of the present invention is incorporated into bakery dough, the method is not particularly limited, and examples include a method of mixing the bakery food composition of the present invention with the raw materials of the bakery dough, and a method of mixing the bakery food composition of the present invention into the produced bakery dough. Furthermore, when the bakery dough of the present invention is produced by the sponge dough method, the bakery composition of the present invention may be incorporated into the sponge dough, the main kneading dough, or both the sponge dough and the main kneading dough. The obtained bakery dough of the present invention may be stored refrigerated or frozen.

[0103] [Bakery Foods] The bakery food of the present invention is a heat-treated product obtained by heat-treating the bakery dough of the present invention described above. The bakery food of the present invention is characterized by being voluminous, having a fine, soft texture without a dense inner phase. The bakery food of the present invention is also characterized by being able to reduce or eliminate the egg content while maintaining the above-mentioned effects. Examples of the bakery food of the present invention include breads obtained by heat-treating the bread dough of the present invention described above, and baked goods obtained by heat-treating the baked goods dough of the present invention described above. In the present invention, among these bakery foods, baked goods are preferred from the viewpoint that they are likely to be voluminous, having a fine, soft texture without a dense inner phase, and among baked goods, butter cake or sponge cake is more preferred.

[0104] The heat treatment for obtaining the bakery food product of the present invention can be any commonly performed heat treatment, such as baking, frying, steaming, baking in a microwave oven, etc. In the present invention, one or more heat treatments selected from these can be used in combination. Of these, baking is preferred as the heat treatment for obtaining the bakery food product of the present invention.

[0105] The conditions for the heat treatment vary depending on the type of bakery food product to be obtained and the heat treatment to be performed, but general heat treatment conditions can be set. For example, when the heat treatment to be performed is baking, the heat treatment can be performed at 100 to 250°C for 5 to 60 minutes. The obtained bakery food product of the present invention can be stored refrigerated or frozen. Furthermore, the bakery food product of the present invention stored in this manner may be heat-treated again.

[0106] [Method for Substituting Eggs in Bakery Foods] The method for substituting eggs in bakery foods of the present invention (hereinafter simply referred to as the "egg substitution method of the present invention") is characterized in that a composition for bakery foods containing a lipid-protein complex and a thickener is incorporated into bakery dough, wherein the content of the thickener is 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex.

[0107] According to the egg substitution method of the present invention, bakery foods can be made voluminous, have a fine, not dense inner phase, and have a soft texture, while reducing or eliminating the egg content of the bakery foods.

[0108] The details of the lipid-protein complex, thickener, and bakery food composition used in the egg substitution method of the present invention are as described above. The bakery dough and bakery food obtained by the egg substitution method of the present invention are the same as the bakery dough and bakery food of the present invention described above, and the content of the bakery food composition in the bakery dough in the egg substitution method of the present invention is also as described above.

[0109] The present invention will be described in further detail below with reference to examples. However, the present invention is not limited to these examples. In Tables 1 to 3, 5 to 6, 8, and 9, unless otherwise specified, the units of the numerical values ​​of the compositions are parts by mass.

[0110] [Raw Materials Used in the Examples] <Fava Bean Protein> "Allprotein FP-AC" (manufactured by Organo Food Tech Co., Ltd.) was used as the fava bean protein. This fava bean protein had a protein content of 84.0% by mass, a lipid content of 5.0% by mass, and a moisture content of 6% by mass. <Mung Bean Protein> "Allprotein MP-AC" (manufactured by Organo Food Tech Co., Ltd.) was used as the mung bean protein. This mung bean protein had a protein content of 75.0% by mass, a lipid content of 6.0% by mass, and a moisture content of 7% by mass. <Soybean Protein> Soybean protein having a protein content of 86.3% by mass, a lipid content of 0.2% by mass, and a moisture content of 5% by mass was used. <Pea Protein> Pea protein having a protein content of 81.0% by mass, a lipid content of 8.0% by mass, and a moisture content of 5% by mass was used. <Lentil protein> Lentil protein having a protein content of 79.1% by mass, a lipid content of 7.1% by mass, and a moisture content of 7% by mass was used. <Chlorella protein> Chlorella protein having a protein content of 65.6% by mass, a lipid content of 7.0% by mass, and a moisture content of 5% by mass was used. <Soybean lecithin> Soybean lecithin having a lipid content of 99% by mass, a phospholipid content of 90% by mass in the lipid, and a moisture content of 1% by mass was used. The soybean lecithin was in powder form.

[0111] <Propylene glycol alginate ester> "Kombu acid 501" (manufactured by Kimika Co., Ltd.) was used as the propylene glycol alginate ester. The moisture content of Kombu acid 501 was 10% by mass. <Methylcellulose> "MCE-15" (manufactured by Shin-Etsu Chemical Co., Ltd.) was used as the methylcellulose. The moisture content of MCE-15 was 5% by mass. <Hydroxypropyl methylcellulose> "SE-50" (manufactured by Shin-Etsu Chemical Co., Ltd.) was used as the hydroxypropyl methylcellulose. The moisture content of SE-50 was 5% by mass. <Gellan gum> "Kelcogel HM" (manufactured by MP Gokyo Food & Chemical Co., Ltd.) was used as the gellan gum. The moisture content of Kelcogel HM was 8% by mass. <Xanthan gum> "Echo gum" (manufactured by MP Gokyo Food & Chemical Co., Ltd.) was used as the xanthan gum. The moisture content of Echo gum was 12% by mass.

[0112] [Preparation of Lipid-Protein Complexes] Lipid-protein complexes were prepared according to the formulations listed in Table 1. Specifically, broad bean protein or mung bean protein was added to water heated to 60°C and stirred to obtain a dispersion in which the broad bean protein or mung bean protein was thoroughly dispersed in water. Soybean lecithin was added to the obtained dispersion, and the dispersion was thoroughly stirred to thoroughly disperse and emulsify the soybean lecithin in the dispersion, obtaining a mixture. This mixture was homogenized at a pressure of 30 MPa using a valve homogenizer to obtain a lipid-protein complex. The obtained lipid-protein complex was sterilized in a VTIS sterilizer at 141°C for 8 seconds and then cooled to 5°C to obtain lipid-protein complex (1) or (2). Lipid-protein complex (1) and lipid-protein complex (2) were in liquid form.

[0113]

[0114] [Study 1] The type of lipid-protein complex used in a bakery food composition and the influence of the lipid-protein complex and the presence or absence of a thickener were studied.

[0115] <Production of Bakery Food Compositions> Bakery food compositions (1-1) to (1-9) were produced according to the formulations shown in Table 2. Specifically, for bakery food compositions (1-1) to (1-2), the lipid-protein complex and the thickener were added to water, mixed, and homogenized to prepare the compositions. For bakery food composition (1-3), the thickener was added to water, mixed, and homogenized to prepare the composition. For bakery food composition (1-4), the lipid-protein complex was added to water, mixed, and homogenized to prepare the composition. The prepared compositions were then sterilized at 141°C for 4 seconds in a VTIS sterilizer and cooled to 5°C to obtain viscous liquid bakery food compositions (1-1) to (1-4). For bakery food compositions (1-5) to (1-9), various proteins, soybean lecithin, and a thickener were added to water, mixed, and homogenized to obtain an aqueous solution containing a lipid-protein complex. This aqueous solution was then sterilized in a VTIS sterilizer at 141°C for 8 seconds and then cooled to 5°C to obtain viscous liquid bakery food compositions (1-5) to (1-9). The obtained bakery food compositions (1-1), (1-2), and (1-5) to (1-9) correspond to the bakery food compositions of the present invention.

[0116]

[0117] <Preparation of Sponge Cakes> Sponge cakes of Examples 1 to 7 and Comparative Examples 1 to 3 were prepared according to the formulations listed in Table 3. A regular sponge cake was prepared as a control, and an egg-free sponge cake was prepared as a reference example. Specifically, the control sponge cake was prepared by first adding sugar and a foaming emulsion for cakes ("Torte" manufactured by ADEKA Corporation; the same applies to the foaming emulsion for cakes in the Examples of the present invention) to whole eggs placed in a bowl, mixing them with a whisk, and foaming them. Heat-melted margarine was then added and mixed, and then soft flour and baking powder, which had been mixed and sieved in advance, were added and further mixed to obtain a control sponge cake batter.

[0118] A sponge cake dough for the reference example was produced in the same manner as the control sponge cake dough, except that the whole egg was replaced with water and the soft flour was replaced with rice flour and soybean flour.

[0119] The sponge cake doughs of Examples 1 to 7 and Comparative Examples 1 to 3 were obtained in the same manner as the control sponge cake dough, except that the whole egg was replaced with each of the bakery food compositions and the soft flour was replaced with rice flour and soy flour.

[0120] The resulting sponge cake batter was poured into a round cake mold having a diameter of 15 cm and baked in an oven at 170°C for 35 minutes, and then allowed to cool at room temperature (about 20°C) to obtain sponge cakes for the control, Reference Example, Examples 1 to 7, and Comparative Examples 1 to 3. The sponge cakes of Reference Example, Examples 1 to 7, and Comparative Examples 1 to 3 are sponge cakes that do not contain eggs, and the sponge cakes of Examples 1 to 7 correspond to the bakery foods of the present invention.

[0121]

[0122] <Evaluation of Volume, Internal Phase, and Texture> The volume of each of the sponge cakes obtained in the Reference Example, Examples 1 to 7, and Comparative Examples 1 to 3 was evaluated according to the following volume evaluation criteria. Furthermore, the cross-sections of each of the sponge cakes in the Control, Reference Example, Examples 1 to 7, and Comparative Examples 1 to 3 were visually inspected, and the internal phase was evaluated according to the following internal phase evaluation criteria. Five experienced panelists then tasted each sponge cake and scored it for texture according to the following evaluation criteria, and the total score was used to evaluate the cakes. Prior to the scoring, the panelists were allowed to agree on the evaluation scales corresponding to each score, so as to avoid differences in the evaluation criteria between panelists. A cake that received a rating of ○ or higher in all evaluations of volume, internal phase, and texture was deemed to have passed. Table 4 shows the evaluation results of Study 1.

[0123] --Evaluation criteria for volume-- ◎+: The volume was larger than the control sponge cake. ◎: The volume was equal to or slightly larger than the control sponge cake. ○+: The volume was slightly smaller than the control sponge cake, but it was comparable. ○: The volume was slightly smaller than the control sponge cake, but it was not a problem. △: The volume was smaller than the control sponge cake. ×: The volume was much smaller than the control sponge cake.

[0124] - Evaluation criteria for the internal phase - ◎: The internal phase was not dense at all, and was fine-grained, resulting in a very good internal phase. ○+: There were only a few areas where the internal phase was dense, and the internal phase was fine and good. ○: There were a few areas where the internal phase was dense, but this was not a problem, and the internal phase was fine and good. △: The internal phase was slightly dense, resulting in a slightly poor internal phase. ×: The internal phase was dense, resulting in a poor internal phase.

[0125] - Texture evaluation criteria - 3 points: Very soft and good texture. 2 points: Soft and good texture. 1 point: Slightly hard and slightly poor texture. 0 point: Hard and poor texture. - Method of displaying texture evaluation - ◎: Total score was 14-15 points. ○+: Total score was 12-13 points. ○: Total score was 9-11 points. △: Total score was 5-8 points. ×: Total score was 0-4 points.

[0126]

[0127] The sponge cake of the Reference Example, which did not contain eggs, lacked volume, had a poor internal phase with a clogged bottom, and had a hard texture. All of the sponge cakes of Examples 1 to 7, which used the bakery food composition of the present invention, were voluminous, had a good internal phase, and a soft, pleasant texture. There was no significant difference in the evaluation results between Examples 1 and 2, which used different types of protein constituting the lipid-protein complex contained in the bakery food composition of the present invention, and both were rated as good. Furthermore, Examples 3 to 7, which did not previously produce a lipid-protein complex but instead mixed and homogenized lipids and proteins with the other ingredients of the bakery food composition of the present invention other than lipids and proteins, also received good evaluations regardless of the type of protein used, with Examples 4, 6, and 7 being particularly excellent. On the other hand, Comparative Examples 1 and 2, which used bakery food compositions not containing a lipid-protein complex or a thickener, produced poor sponge cakes with a lack of volume, a clogged internal phase, and a hard texture. Furthermore, in Comparative Example 3, in which a sponge cake dough was used in which the lipids and proteins that constitute the lipid-protein complex were simply contained without being made into a complex, the effects of the present invention could not be obtained.

[0128] [Study 2] The effect of changing the type of thickener used in bakery food compositions was investigated. <Production of Bakery Food Compositions> Bakery food compositions (2-1) to (2-5) were produced according to the formulation shown in Table 5. Specifically, the lipid-protein complex (1) and each thickener were added to water, mixed, and homogenized to obtain compositions. The resulting compositions were then sterilized in a VTIS sterilizer at 141°C for 4 seconds and cooled to 5°C to obtain viscous liquid bakery food compositions (2-1) to (2-5). Bakery food compositions (2-1) to (2-5) correspond to bakery food compositions of the present invention.

[0129]

[0130] <Production of Sponge Cakes> The sponge cakes of Examples 8 to 12 were produced in the same manner as in the method for producing sponge cakes in the above-mentioned Study 1, except that the formulations shown in Table 6 were used instead of the formulations shown in Table 3. The sponge cakes of Examples 8 to 12 were egg-free sponge cakes and also fall within the scope of the bakery food products of the present invention.

[0131]

[0132] <Evaluation of volume, internal phase, and texture> The volume, internal phase, and texture of each of the sponge cakes obtained above in Examples 8 to 12 were evaluated using the same methods and criteria as in Study 1 above. Cakes that received a rating of ○ or higher in all of the evaluations of volume, internal phase, and texture were deemed to have passed. Table 7 shows the evaluation results of Study 2.

[0133]

[0134] The sponge cakes of Examples 8 to 12, which were made using a bakery food composition that did not contain one of the thickeners in the bakery food composition used in Example 1, all had a large volume and a good internal phase and texture. Of the sponge cakes of Examples 8 to 12, Example 12, which did not contain xanthan gum, was a particularly good sponge cake almost equivalent to Example 1. The sponge cake of Example 8, which did not contain propylene glycol alginate, had the smallest volume of the sponge cakes produced in Study 2, and although the internal phase had some clogged areas and the texture was somewhat hard, these were not problematic.

[0135] [Study 3] The effects of forming a bakery food composition in the form of an oil or fat composition were investigated. <Production of Bakery Food Compositions> Bakery food compositions (3-1) to (3-7) were produced according to the formulations shown in Table 8. Specifically, for bakery food compositions (3-1) to (3-2), first, lipid-protein complex (1) was added to water and mixed to prepare an aqueous phase. Next, a thickener was added to rapeseed oil and mixed to prepare an oil phase. The oil phase was added to the prepared aqueous phase and mixed to emulsify and homogenize to obtain an emulsion. The obtained emulsion was then sterilized in a VTIS sterilizer at 141°C for 4 seconds and cooled to 5°C to obtain bakery food compositions (3-1) and (3-2) in the form of viscous liquid, oil-in-water emulsified oil or fat compositions. For the bakery food compositions (3-3) to (3-7), first, various proteins and soybean lecithin were added to water, mixed, and homogenized to prepare an aqueous phase containing a lipid-protein complex. Next, a thickener was added to rapeseed oil and mixed to prepare an oil phase. The oil phase was added to the prepared aqueous phase, mixed, emulsified, and homogenized to obtain an emulsion. The obtained emulsion was then sterilized in a VTIS sterilizer at 141°C for 4 seconds and cooled to 5°C to obtain bakery food compositions (3-3) to (3-7) in the form of a viscous liquid, oil-in-water emulsified oil and fat composition. The bakery food compositions (3-1) to (3-7) obtained above correspond to the bakery food compositions of the present invention.

[0136]

[0137] <Preparation of Sponge Cakes> Sponge cakes of Examples 13 to 19 were prepared according to the formulations listed in Table 9. Specifically, sugar and cake foaming emulsion were added to a bakery food composition placed in a bowl, and the mixture was mixed with a whisk to foam. Rice flour, soy flour, and baking powder, which had been mixed and sieved in advance, were then added and mixed to prepare sponge cake batters of Examples 13 to 19. Each of the resulting sponge cake batters was poured into a round cake mold with a diameter of 15 cm and baked in an oven at 170°C for 35 minutes. After baking, the cakes were allowed to cool to room temperature (approximately 20°C) to prepare the sponge cakes of Examples 13 to 19. The sponge cakes of Examples 13 to 19 were egg-free sponge cakes and also constitute bakery foods of the present invention.

[0138]

[0139] <Evaluation of volume, internal phase, and texture> The volume, internal phase, and texture of each of the sponge cakes obtained above in Examples 13 to 19 were evaluated using the same methods and criteria as in Study 1 above. Cakes that received a rating of ○ or higher in all of the evaluations of volume, internal phase, and texture were deemed to have passed. Table 10 shows the evaluation results of Study 3.

[0140]

[0141] Example 13, which used a bakery food composition in the form of an oil-in-water emulsified oil composition containing 5% by mass of fats and oils in the bakery food composition, and Example 14, which used a bakery food composition in the form of an oil-in-water emulsified oil composition containing 10% by mass of fats and oils in the bakery food composition, both produced sponge cakes with a larger volume, a fine, not-so-congested internal phase, and a very soft texture, compared to Example 1, which used a bakery food composition that did not contain fats and oils. Furthermore, Examples 15 to 19, in which the type of protein constituting the lipid-protein complex contained in the bakery food composition of the present invention was different, also produced sponge cakes with a larger volume, a fine, not-so-congested internal phase, and a very soft texture, compared to Example 1, which used a bakery food composition that did not contain fats and oils. Among these, Example 19, which used a combination of chlorella protein and soy protein as the proteins constituting the lipid-protein complex, produced the largest volume and a very good sponge cake. From the above results, it became clear that the effects of the present invention are further enhanced when the composition for bakery foods of the present invention is in the form of an oil or fat composition.

Claims

1. A bakery food composition comprising a lipid-protein complex and a thickener, the thickener being present in an amount of 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex.

2. The bakery food composition according to claim 1, wherein the lipid constituting the lipid-protein complex comprises a vegetable phospholipid.

3. The bakery food composition according to claim 1 or 2, wherein the thickener contains one or more selected from the group consisting of alginic acid, alginates, propylene glycol alginate, guar gum, gellan gum, xanthan gum, methylcellulose and hydroxypropylmethylcellulose.

4. The bakery food composition according to claim 1 or 2, which further contains water and an oil or fat, and is an emulsion in which the aqueous phase is the continuous phase.

5. The bakery food composition according to claim 1 or 2, which is an egg replacer composition.

6. The bakery food composition according to claim 1 or 2, wherein the bakery food is a baked confectionery.

7. A bakery dough comprising a lipid-protein complex and a thickener, the thickener being contained in an amount of 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex.

8. A bakery food product which is a heat-treated product of the bakery dough according to claim 7.

9. A method for producing a composition for bakery foods, comprising a lipid-protein complex and a thickener, the content of the thickener being 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex, the method comprising the following (Step 1): (Step 1) homogenizing a mixed liquid containing lipids and proteins to obtain a lipid-protein complex.

10. A method for replacing eggs in bakery foods, comprising incorporating into bakery dough a composition for bakery foods, the composition comprising a lipid-protein complex and a thickener, the thickener content being 0.01 to 1.0 part by mass per part by mass of the solid content of the lipid-protein complex.

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