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1. (WO2015122424) EGG REPLACEMENT FOR SPONGY FOOD

Pub. No.:    WO/2015/122424    International Application No.:    PCT/JP2015/053740
Publication Date: Fri Aug 21 01:59:59 CEST 2015 International Filing Date: Fri Feb 13 00:59:59 CET 2015
IPC: A21D 2/36
A21D 2/26
A21D 13/08
A23J 3/16
A23J 3/30
Applicants: FUJI OIL HOLDINGS INC.
不二製油グループ本社株式会社
FUJI OIL CO., LTD.
不二製油株式会社
Inventors: NISHI, Kotaro
西 孝太郎
TOYOFUKU, Yoshiko
豊福 芳子
SANO, Nobuaki
佐野 亘彬
Title: EGG REPLACEMENT FOR SPONGY FOOD
Abstract:
 Provided is a raw material to replace eggs that does not adversely affect the quality of foods even when a raw material containing soybean protein is used in a spongy food as a raw material to replace eggs, such as a raw material to replace eggs that inhibits the generation of splitting in the sponge even when rolling and deforming a sponge cake when manufacturing a cake. The egg replacement for a spongy food is characterized in containing a hydrolyzate of a soybean material that satisfies all of the conditions (A) to (C) below. (A) The soybean material contains a soybean whey ingredient and the protein content is 30 to 70% by weight among the solid ingredients, (B) the degree of hydrolysis is 10 to 20% at a 0.22 M TCA solubility, and (C) the breaking force measured using a curd meter on a heated gel in a solution in which the solid ingredient content is 22% by weight is 5 g or more to less than 100 g when a pressure-sensitive shaft having a diameter of 8 mm is used with a load of 100 g.