JP2006230348A - Low allergenic baked confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain low allergenic baked confectionery such as sponge cake, hot cake, cooky, biscuit and cracker, excellent in palate feeling and appearance by using completely no egg, no milk, and no wheat flour among five allergens and no components derived therefrom, and to provide a method for producing the baked confectionery. <P>SOLUTION: The low allergenic baked confectionery containing no egg, no milk, no wheat flour and no components derived therefrom is obtained by baking dough containing rice powder, and based on 100 mass pts.wt. of rice powder, 30-180 mass pts.wt. of saccharides, 60-390 mass pts.wt. of soymilk and 2-90 mass pts.wt. of foaming oil and fat. The method for producing the baked confectionery is also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a baked confectionery obtained by baking a dough that does not contain eggs, milk, wheat flour, and components derived therefrom, and that contains rice flour, sugar, soy milk, and foaming oil and fat, and a method for producing the baked confectionery.

As causative substances for food allergies, five major allergens such as egg, milk, peanut, buckwheat and flour are known.
Eggs, milk and flour are commonly used as raw materials for baked goods such as sponge cakes, hot cakes, cookies, biscuits and crackers, so attempts have been made to replace these raw materials for patients with food allergies.
For example, it is known to use rice flour as an alternative to wheat flour (see, for example, Patent Document 1).
However, a baked confectionery having a satisfactory appearance and texture has not been obtained without using any flour, milk component and egg component.

JP 2003-199497 A

  An object of the present invention is to provide a baked confectionery excellent in texture and appearance without using egg, milk, wheat flour and components derived therefrom among the five major allergens.

As a result of intensive studies to achieve the above object, the present inventors have succeeded in using rice flour, sugar, soy milk, foaming fats and oils as an alternative to these without using eggs, milk, wheat flour and components derived therefrom. The present inventors have found that a baked confectionery having an excellent texture and appearance can be produced by baking a dough containing corn and the present invention has been completed.
Therefore, the present invention does not include egg, milk, wheat flour and components derived therefrom, and 30 to 180 parts by mass of sugar, 60 to 390 parts by mass of soy milk, 2 to 90 parts by mass of rice flour and 100 parts by mass of rice flour. It is a baked confectionery obtained by baking a dough containing foamable fats and oils.
The present invention further does not include egg, milk, wheat flour and components derived therefrom, and 30 to 180 parts by mass of sugar, 60 to 390 parts by mass of soy milk, and 2 to 90 parts by mass of rice flour and 100 parts by mass of rice flour. It is a manufacturing method of baked confectionery characterized by baking dough containing foamy fats and oils.

  Without using any egg, milk, wheat flour or ingredients derived from these, baking dough containing rice flour, sugar, soy milk, and foaming fat as an alternative to these products produces a baked confectionery with an excellent texture and appearance. it can.

Hereinafter, the present invention will be described in detail.
The baked confectionery of the present invention refers to a product obtained by baking a dough in an oven or the like, and examples thereof include sponge cakes, hot cakes, cookies, biscuits, crackers, and wafers.

  The dough used in the baked confectionery of the present invention does not use egg, milk, flour and ingredients derived from them among the five major allergens of egg, milk, peanut, buckwheat and flour. Use sugars, soy milk, and foaming oils.

Eggs and egg-derived components not used in the present invention refer to whole eggs, egg whites, egg yolks, and proteins such as ovalbumin and conalbumin derived therefrom.
Milk and milk-derived components not used in the present invention refer to milk proteins such as cow's milk, skim milk powder, whole fat powder, condensed milk, whey, whey powder, casein, sodium caseinate, and lactalbumin.
In addition, dairy products such as cream, butter, butter oil and cheese using these are also included.
The wheat flour and components derived from wheat flour not used in the present invention refer to wheat proteins such as wheat flour, wet heat-treated wheat flour, wheat starch, gliadin, glutenin and the like.

The rice flour used in the present invention is not particularly limited, and for example, glutinous rice or glutinous rice milled by roll grinding or water grinding can be used.
Specific examples thereof include glutinous flour, upper fresh flour, fertilizer flour, and upper powder, and these may be used in combination.
In addition, those that have been milled with a proteolytic enzyme, amylolytic enzyme, etc. after being allergen-reduced can also be used.

Examples of the saccharide used in the present invention include sucrose, brown sugar, fructose, oligosaccharide, invert sugar, and glucose other than those derived from milk.
Sucrose is preferably used because it has a good balance between sweetness and baking color, and commercially available granulated sugar or tri-warm sugar can be used.
The saccharide used in the present invention is 30 to 180 parts by mass with respect to 100 parts by mass of rice flour.
If the amount is less than 30 parts by mass, the texture is hard and the mouth melt tends to be poor, which is not preferable.
If it exceeds 180 parts by mass, it tends to be sweet and sticky.
Preferably, it is 50-150 mass parts.

The soymilk used in the present invention is not particularly limited as long as it is squeezed soybeans, and commercially available products can also be used.
Generally, soybeans that have been soaked in water overnight are “pulled” with a stone mortar, grinder, etc., water is further added, and the mixture is heated and squeezed.
What heated after the point of flavor and squeezed is preferable.
The soymilk used in the present invention is 60 to 390 parts by mass with respect to 100 parts by mass of rice flour.
If the amount is less than 60 parts by mass, the texture is hard and the mouth melt tends to be poor, which is not preferable.
If the amount exceeds 390 parts by mass, the shape is unstable and tends to be sticky, which is not preferable.
Preferably, it is 90-350 mass parts.

The foamable fat used in the present invention is an oil which is an emulsifier and the fat is held in an oil-in-water (O / W) emulsion type. Examples of the fat include rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, safflower oil, Animal and vegetable oils such as palm oil, peanut oil, olive oil, beef tallow, pork fat and fish oil are used as emulsifiers. Glycerin fatty acid esters, propylene glycol fatty acid esters, etc. are used, but the fats and oils used are low allergens. preferable.
The foamable fat used in the present invention is 2 to 90 parts by mass with respect to 100 parts by mass of rice flour.
If it is less than 2 parts by mass, the texture tends to be hard and the melting of the mouth tends to be unfavorable.
If it exceeds 90 parts by mass, there will be a lot of stickiness and it will tend to feel unpleasant, which is not preferred.
Preferably, it is 5-80 mass parts.

  In the baked confectionery of the present invention, if necessary, flour excluding wheat flour, starch excluding wheat starch, swelling agent, fragrance, cocoa, thickener, fruits, coconut milk, raisins, salt, spice, coloring, seasoning A material, flavor, fats and oils, an emulsifier and the like can be used.

The dough of the present invention is prepared by combining foaming fats and oils, sugar and soy milk, stirring and foaming, adding rice flour and other flours, and further stirring.
When adding rice flour and other flours, fruits, coloring agents, fragrances and the like can be added as desired.
The dough is baked, for example, by pouring into a baking mold or squeezing onto a top plate according to the target product.
The dough can be finished into products such as sponge cakes, hot cakes, pound cakes and cookies by adjusting the dough viscosity by the amount of soy milk used or by addition of water.
For the production process of the product, a conventionally known method can be used. For example, in the case of a cookie, the dough viscosity is higher than that of a sponge or hot cake, and the product is squeezed and baked on the top plate.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
[sponge cake]
100 parts by weight of rice flour, 90 parts by weight of sugar, 200 parts by weight of soy milk, and 10 parts by weight of foaming oil and fat were mixed with a whip at high speed for 2 minutes, and then 100 parts by weight of rice flour was added and further mixed with a whip for 3 minutes at high speed to obtain a dough.
360 g of the dough was poured into a sponge mold and baked at 180 ° C. for 30 minutes to obtain a sponge cake.

[Examples 2-7, Comparative Examples 1-6]
A sponge cake was obtained in the same manner as in Example 1 except that the formulation was changed as shown in Table 1.

  The sponge cake was evaluated according to the following criteria by 10 panelists.

Appearance 5 points ... Volume is very good 4 points ... Volume is good 3 points ... Volume is normal 2 points ... Volume is slightly inferior 1 point ... Volume is very inferior and weak

Texture 5 points · Soft and mouth-melting 4 points · Slightly soft and mouth-melting 3 points · Ordinary 2 points · Slightly hard and dumpling, poor mouth melt (slightly sticky and poor mouth melt)
1 point: It becomes hard dumpling and does not melt well in the mouth (many stickiness, poor mouth melt)

The evaluation results (average value) obtained are shown in Table 2.

  As shown in Table 2, the sponge cake obtained by baking the dough of the present invention had a sufficient volume and a very good appearance, and the texture was soft, melted in the mouth and very good.

[Example 8]
[Pancake]
A dough is made of rice powder 100 with sugar 50, soy milk 190 and foaming fats and oils 12 in the same manner as the above-mentioned sponge, and the dough is poured into a circular shape on an iron plate at 180 ° C. for 3 minutes on one side (6 on both sides). Min) baked to obtain a hot cake.

[Examples 9-13 Comparative Examples 7-12]
A hot cake was obtained in the same manner as in Example 8 except that the formulation was changed as shown in Table 3.

  The hot cake was evaluated according to the following criteria by 10 panelists.

Appearance 5 points ... Volume is very good 4 points ... Volume is good 3 points ... Volume is normal 2 points ... Volume is slightly inferior 1 point ... Volume is very inferior and weak

Texture 5 points · Soft and mouth-melting 4 points · Slightly soft and mouth-melting 3 points · Ordinary 2 points · Slightly hard and dumpling, poor mouth melt (slightly sticky and poor mouth melt)
1 point: It becomes hard dumpling and does not melt well in the mouth (many stickiness, poor mouth melt)

The obtained evaluation results (average values) are shown in Table 4.

  As shown in Table 4, the hot cake obtained by baking the dough of the present invention had a sufficient volume and a very good appearance, and the texture was soft, melted and very good.

[Example 14]
[cookie]
Make dough with rice 60, sugar 60, soy milk 80, foaming fat 15 by the same method as the above sponge, squeeze the dough on the top plate and bake it in an oven at 180 ° C for 30 minutes to obtain cookies It was.

[Examples 15 to 18 Comparative Examples 13 to 15]
A cookie was obtained in the same manner as in Example 14 except that the formulation was changed as shown in Table 5.

  The cookies were evaluated according to the following criteria by 10 panelists.

Appearance 5 points ... Volume is very good 4 points ... Volume is good 3 points ... Volume is normal 2 points ... Volume is slightly inferior 1 point ... Volume is very inferior and weak

5 points of mouthfeel ... 4 points with crisp and good mouth melt ... 3 points with slightly crisp and good mouth melt ... 2 normal points ... 1 point with a slightly stiff and sticky mouth, 1 point with a poor mouth melt ... Many

Table 6 shows the obtained evaluation results (average values).

As shown in Table 6, the cookies obtained by baking the dough of the present invention had a sufficient volume and a very good appearance, and the texture was crispy, melted in the mouth and very good.

Claims (2)

  Egg, milk, wheat flour and ingredients derived from these are not included, and 30 to 180 parts by mass of saccharides, 60 to 390 parts by mass of soy milk, and 2 to 90 parts by mass of foaming oil / fat with respect to 100 parts by mass of rice flour and rice flour Baked confectionery obtained by baking the dough. Egg, milk, wheat flour and ingredients derived from these are not included, and 30 to 180 parts by mass of saccharides, 60 to 390 parts by mass of soy milk, and 2 to 90 parts by mass of foaming oil / fat with respect to 100 parts by mass of rice flour and rice flour A method for producing a baked confectionery, comprising baking the dough.