WO2019182152A1 - Pâte de confiserie, confiserie, composition de confiserie et procédés de production pour pâte de confiserie, confiserie et composition de confiserie - Google Patents

Pâte de confiserie, confiserie, composition de confiserie et procédés de production pour pâte de confiserie, confiserie et composition de confiserie Download PDF

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WO2019182152A1
WO2019182152A1 PCT/JP2019/012263 JP2019012263W WO2019182152A1 WO 2019182152 A1 WO2019182152 A1 WO 2019182152A1 JP 2019012263 W JP2019012263 W JP 2019012263W WO 2019182152 A1 WO2019182152 A1 WO 2019182152A1
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Prior art keywords
confectionery
starch
dough
confectionery dough
mass
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PCT/JP2019/012263
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English (en)
Japanese (ja)
Inventor
なおみ 吉橋
紀子 桑谷
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王子ホールディングス株式会社
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Priority to JP2020507957A priority Critical patent/JP7211413B2/ja
Publication of WO2019182152A1 publication Critical patent/WO2019182152A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a confectionery dough, a confectionery, a confectionery composition, and a method for producing them.
  • Patent Document 1 discloses a confectionery dough that does not contain wheat, milk, and eggs, and that contains a soy protein-containing confectionery dough that contains soy protein.
  • the present inventors set the first problem to provide a confectionery that does not contain wheat, milk, eggs, and soybeans as a confectionery that can be eaten even by a food allergic person. Investigations were advanced as a second problem to improve moldability and / or shape retention.
  • the present inventors can eat even food allergies by using pregelatinized starch without using wheat, milk, eggs and soybeans as raw materials. Found that confectionery can be produced, that moldability and / or shape retention during production is improved, especially that deformation during heating is significantly suppressed, and confectionery with excellent shape retention can be obtained. As a result, the present invention was completed. Specifically, the present invention has the following embodiments.
  • Confectionery dough [I-1] A confectionery dough substantially free of wheat, milk, eggs and soybeans and containing pregelatinized starch and moisture. [I-2] The confectionery dough according to [I-1], further comprising ⁇ starch. [I-3] The confectionery dough according to [I-1] or [I-2], wherein the moisture content is 18 to 60% by mass with respect to the total mass of the confectionery dough. [I-4] The confectionery dough according to any one of [I-1] to [I-3], further comprising an oil and fat, wherein the content of the oil and fat is 5 to 60% by mass relative to the total mass of the confectionery dough .
  • [I-5] The confectionery dough according to any one of [I-1] to [I-4], wherein the content of pregelatinized starch is 7 to 60% by mass relative to the total mass of the confectionery dough.
  • [I-6] The confectionery dough according to any one of [I-2] to [I-5], wherein the content of ⁇ starch is 1 to 50% by mass relative to the total mass of the confectionery dough.
  • [I-7] The confectionery dough according to any one of [I-2] to [I-6], wherein the mass ratio of pregelatinized starch to ⁇ starch is 1:50 to 50: 1.
  • [I-8] The confectionery dough according to any one of [I-1] to [I-7], further comprising a fragrance.
  • Step (II) a method for producing a confectionery dough, and a composition [II-1] (a) used in the method, and a step of obtaining a mixture by mixing water and fats and oils; (B) mixing the powder containing at least pregelatinized starch with the mixture, A method for producing confectionery dough.
  • Step (a) is a step of obtaining a mixture by mixing water, fats and oils and ⁇ starch, or step (b) is a powder containing pregelatinized starch and ⁇ starch in the mixture
  • the production method according to [II-1] which is a step of mixing the body.
  • [II-3] A composition for producing a confectionery dough substantially free of wheat, milk, eggs and soybeans, comprising pregelatinized starch and substantially free of wheat, milk, eggs and soybeans Composition.
  • [II-4] The composition according to [II-3], further comprising ⁇ starch.
  • [II-5] The composition described in [II-3] or [II-4], which is a powder composition.
  • [II-6] A powder composition used as a powder containing pregelatinized starch in step (b) of the production method described in [II-1] or [II-2] [II-3] ] To [II-5].
  • the confectionery can be provided as a confectionery for those who are allergic to at least one food selected from wheat, milk, eggs and soy.
  • [IV-4] The method according to [IV-2] or [IV-3], wherein fats and oils are further blended, and the blending amount of the fats and oils is 5 to 60% by mass with respect to the total mass of the confectionery dough.
  • [IV-5] The method according to [IV-2] to [IV-4], wherein the content of pregelatinized starch is 7 to 60% by mass relative to the total mass of the confectionery dough.
  • [IV-6] The method according to any one of [IV-2] to [IV-5], wherein the content of ⁇ starch is 1 to 50% by mass relative to the total mass of the confectionery dough.
  • [IV-7] The method according to any one of [IV-2] to [IV-6], wherein the mass ratio of pregelatinized starch to ⁇ -starch is 1:50 to 50: 1.
  • the present invention it is possible to provide a confectionery that is substantially free of wheat, milk, eggs, and soybeans and that can be eaten even by people who are allergic to these materials. Moreover, the confectionery material
  • the confectionery dough that does not contain soybeans can be molded into a desired shape (for example, cut or die-cut), or the intended shape. It is difficult to bake.
  • the confectionery dough of the present invention is substantially free of wheat, milk, eggs and soybeans as production raw materials, by using pregelatinized starch, the moldability and / or shape retention is greatly improved, It is possible to significantly suppress stickiness at the time of molding and / or deformation of the shape at the time of heating and firing, which occurs when the pregelatinized starch is not used. For this reason, according to the confectionery dough of the present invention, the confectionery can be provided by molding and baking efficiently and simply with good shape retention.
  • the confectionery can be easily produced and provided as a baked confectionery (cookie) having a crispy texture.
  • a baked confectionery cookie
  • the texture is also good.
  • Excellent confectionery is obtained. That is, the preferable confectionery obtained in the present invention is a confectionery substantially free of wheat, milk, eggs and soybeans, and can achieve both high shape retention and texture. Therefore, it is possible to provide enjoyment of tasting the confectionery for allergic persons who cannot take the confectionery made of wheat, milk, egg and / or soybean.
  • FIG. 1 is an image obtained by copying a reference example (control) used as a reference for determining the shape retention of confectionery (cookies) obtained in Examples and Comparative Examples and a planar shape of a sample.
  • the confectionery dough of the present invention is substantially free of wheat, milk, eggs and soybeans, and is characterized by containing pregelatinized starch and moisture.
  • the confectionery dough of the present invention refers to a solid product obtained by mixing at least water with pregelatinized starch, and is in a state before heating and serving as confectionery, that is, heating. And the thing before the manufacture of confectionery is said.
  • the confectionery dough may be in a state before being formed into a predetermined shape, or may be in a state after being formed into a predetermined shape. In order to distinguish between the two, the confectionery dough after molding may be referred to as “molded dough”.
  • molding should just have solid property of the grade which can be shape
  • it may have paste-like fluidity such as a pancake or cake batter, or its shape changes due to its own weight such as a cookie, pie or bread pastry dough. Although it does not have fluidity, it may be deformed by an external force.
  • substantially free of wheat, milk, eggs and soybeans not only does not contain any materials or ingredients derived from wheat, milk, eggs and soybeans, nor does it induce allergic symptoms.
  • a state containing materials and components derived from wheat, milk, eggs and / or soybeans in a certain amount is allowed. That is, it means a state in which the minimum necessary causal components derived from wheat, milk, eggs and soybeans have been removed so that allergic symptoms are not induced.
  • the content of protein derived from wheat, milk, egg and soybean relative to the total solid mass of the confectionery dough is less than 10 ⁇ g / g.
  • the confectionery manufactured by heating the confectionery dough of the present invention can be provided as an allergen-removed food that does not contain allergens (allergens) derived from wheat, milk, eggs and soybeans.
  • allergens allergens
  • the allergen-removed food is preferably suitable for those who are allergic to wheat, milk, eggs and / or soybeans, or who become reserves thereof (in the present invention, these are collectively referred to as “allergic persons”).
  • the content of protein derived from each of wheat, milk, egg, and soybean can be specified according to a standard method using an ELISA method, a Western blot method, a PCR method, or the like. Moreover, you may specify content of each protein combining the said method as needed.
  • shape retention means shape retention when a confectionery dough is molded and then heated.
  • the shapes shape and size
  • it can be determined that the shape retention is good when the difference between the two is small.
  • the confectionery dough of the present invention it is suppressed that the confectionery dough unintentionally spreads to the extent that it is not expected during heating, or unintentionally bulges to an extent that is not expected. Confectionery with excellent shape can be obtained. The detailed evaluation method will be described in detail in Examples.
  • the suitable texture is a crispy texture (crispy texture: shortness) ).
  • the degree of crispness when the baked confectionery is actually sampled can be determined by evaluating it with a sensory test. The detailed evaluation method will be described in detail in Examples.
  • the pregelatinized starch is gelatinized starch obtained by dispersing raw starch in water and swelling it, followed by heating to gelatinize it. In the use thereof, a dry powder or a dry granule prepared by drying after gelatinization is used.
  • pregelatinized starch is used to prevent the shape from breaking when heated and baked when a confectionery dough is produced without using wheat, milk, eggs and soybeans as raw materials, and is incorporated into the confectionery dough. This can improve the shape retention of the confectionery.
  • pregelatinized starch is used to moderately adjust the hardness and fluidity of confectionery dough, and by blending with confectionery dough, the moldability of confectionery dough can be increased, thereby efficiently forming confectionery. Can do.
  • the starch species of the pregelatinized starch is not particularly limited.
  • tapioca starch, potato starch, corn starch, and waxy corn starch can be used.
  • Tapioca starch and potato starch are preferred. These may be used alone or in any combination of two or more.
  • Pregelatinized starch develops viscosity when dispersed in water.
  • the pregelatinized starch starch having a degree of pregelatinization of 90% or more is used.
  • the gelatinization degree of the gelatinized starch used in the present invention is not limited as long as it exhibits the above-mentioned effects, it can be preferably 92% or more, more preferably 94% or more.
  • the degree of alpha indicates a value measured according to the second method of glucoamylase (see Japan Food Research Center HP, partially modified from the Customs Central Analysis Bulletin). It is also possible to use partially pregelatinized starch as a pregelatinized starch instead of or in combination with the presupposed that the above-mentioned effects are not hindered.
  • the partially pregelatinized starch means a starch having a degree of pregelatinization of 50 to less than 90%.
  • the partially pregelatinized starch is preferably 70% or more and less than 90%, more preferably 80% or more and less than 90%.
  • Pre-gelatinized starch is chemically treated as necessary (esterification, etherification, oxidation, alkali, phosphorylation, bleaching, crosslinking, etc.), enzyme treatment and / or physical It may be a pregelatinized starch prepared by pregelatinization after performing a processing treatment such as an artificial treatment. It is also possible to use pregelatinized starch that has been subjected to a plurality of these treatments. For this reason, in the present specification, the term “pregelatinized starch” includes both the pregelatinized non-processed starch obtained by pregelatinizing the raw material starch without the processing and the pregelatinized starch. The pregelatinized starch is preferably a pregelatinized starch.
  • starch-degrading enzymes such as ⁇ -amylase, ⁇ -amylase, amyloglucosidase, isoamylase, ⁇ -glucosidase, cyclodextrin glucanotransferase and the like.
  • the treatment can be exemplified, and thus pregelatinized starch can be prepared.
  • the pregelatinized starch is preferably a pregelatinized starch that has been chemically treated. Although it does not restrict
  • the pregelatinized starch is preferably a pregelatinized starch obtained by pregelatinizing a processed starch obtained by performing at least one chemical treatment selected from a phosphoric acid crosslinking treatment and a hydroxypropylation treatment.
  • a pregelatinized starch obtained by pregelatinizing a processed starch obtained by performing at least one chemical treatment selected from a phosphoric acid crosslinking treatment and a hydroxypropylation treatment.
  • Specific examples include pregelatinized phosphoric acid crosslinked starch, pregelatinized hydroxypropylated starch, and pregelatinized hydroxypropylated phosphoric acid crosslinked starch.
  • it is a starch that has been subjected to at least hydroxypropylation treatment described below, that is, pregelatinized hydroxypropylated starch, and pregelatinized hydroxypropylated phosphate-crosslinked starch, and particularly preferably pregelatinized hydroxy Propylated phosphate cross-linked starch.
  • Hydroxypropylated starch is a processed starch having a hydroxypropyl group, and is obtained by etherifying a starch seed (raw material seed), which is a raw raw starch, with propylene oxide. Since it has a hydroxypropyl group, the hydroxypropylated starch is highly hydrophilic. Further, hydroxypropylated starch is excellent in aging resistance.
  • the types of starch used as a raw material are as described above, preferably tapioca starch and potato starch, and more preferably tapioca starch.
  • HP degree The degree of hydroxypropylation in the hydroxypropylated starch (hereinafter referred to as “HP degree”) is measured by a method using a ninhydrin reagent having a concentration of 3% by mass as defined by the FAO / WTO Joint Food Additives Expert Meeting (JECFA). can do. For example, the following method can be mentioned.
  • ninhydrin reagent in which ninhydrin was dissolved in 5% NaHSO 3 aqueous solution to adjust the concentration to 3%) carefully along the tube wall, and shaken immediately at 25 ° C. Place in a water bath and leave for 100 minutes.
  • ninhydrin reagent in which ninhydrin was dissolved in 5% NaHSO 3 aqueous solution to adjust the concentration to 3%) carefully along the tube wall, and shaken immediately at 25 ° C. Place in a water bath and leave for 100 minutes.
  • concentrated sulfuric acid to each to make 25 ml, cap and gently invert several times to avoid shaking. Thereafter, the sample is immediately transferred to an absorbance measurement cell, and after 5 minutes, the absorbance at 590 nm relative to the control solution is measured.
  • a hydroxypropylated starch having a degree of HP in the range of 1.5 to 5 it is preferable to use a hydroxypropylated starch having a degree of HP in the range of 1.5 to 5, and a hydroxypropylated starch having a degree of HP in the range of 2 to 4. Is more preferable.
  • the hydroxypropylated starch to be gelatinized is a hydroxypropylated phosphoric acid crosslinked starch that has been further subjected to phosphoric acid crosslinking treatment.
  • the confectionery produced using pregelatinized starch prepared by pregelatinizing hydroxypropylated phosphoric acid crosslinked starch is the degree of phosphoric acid crosslinking of hydroxypropylated starch (hereinafter, It can be adjusted to a different texture according to the level of “CL degree”.
  • the texture of confectionery such as pancakes can be made softer, while on the other hand, the alpha degree having a lower CL degree is obtained.
  • the texture of the confectionery can be further improved. For this reason, it is preferable to adjust the CL degree of hydroxypropylated phosphoric acid cross-linked starch according to the texture required for the confectionery, compatibility with the filling to be combined and the like.
  • the CL degree of phosphoric acid crosslinked starch (including hydroxypropylated phosphoric acid crosslinked starch) can be measured by the following method.
  • starch is added gradually so as not to form undissolved substances (dama, mako) while hand-cooling cold water of 20 ° C. or less to prepare a starch solution having a concentration of 4%.
  • the container is immersed in water at 30 ° C. with hand stirring to prepare a starch solution having a concentration of 4% and 30 ° C., and the viscosity of the starch solution is adjusted to a B-type viscometer (60 ° C. using 30 ° C., 1 to 4 rotors).
  • the rotor uses No recommended according to the viscosity.
  • the slurry of the processed starch prepared to a concentration of 4% is stirred at 90 ° C. for 20 minutes, then cooled to 30 ° C., and the viscosity at the time of cooling (30 ° C.) is the B-type viscosity. It can be grasped by measuring with a meter.
  • a phosphoric acid cross-linked starch having a viscosity in the range of 10 to 5000 mPa ⁇ s it is more preferable to use a phosphoric acid cross-linked starch having a viscosity in the range of 20 to 4000 mPa ⁇ s.
  • pregelatinized starch a pregelatinized starch derived from potato starch or tapioca starch can be used.
  • ⁇ -hydroxypropylated starch for example, ⁇ -hydroxypropylated phosphate cross-linked starch is preferably used, and ⁇ -hydroxypropylated phosphate cross-linked potato starch or ⁇ -hydroxypropylated phosphate cross-linked tapioca starch is used. It is more preferable.
  • the content of the pregelatinized starch in the confectionery dough is not particularly limited as long as it does not impair the effects of the present invention.
  • it is preferably 7% by mass or more, more preferably 10% by mass or more, and more preferably 11% by mass or more with respect to the total mass of the confectionery dough (100% by mass, the same shall apply hereinafter).
  • it is 12 mass% or more.
  • the content of pregelatinized starch is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 40% by mass or less, based on the total mass of the confectionery dough. 30% by mass or less is more preferable, and 20% by mass or less is particularly preferable.
  • the uniformity of each component in the confectionery dough can be enhanced.
  • content of pregelatinized starch in the said range it becomes easy to adjust the hardness and fluidity
  • the confectionery dough of the present invention contains moisture in addition to the pregelatinized starch.
  • the water content is not particularly limited, but is preferably 18% by mass or more, more preferably 20% by mass or more, and 25% by mass with respect to the total mass of the confectionery dough. % Or more is more preferable, and it is still more preferable that it is 30 mass% or more.
  • the water content is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 45% by mass or less, based on the total mass of the confectionery dough. More preferably, it is at most mass%.
  • the water content in the confectionery dough can be measured and calculated by the reduced pressure heating drying method (direct method) based on the Japan Food Standards Component Table 2015 edition (seventh revision) analysis manual.
  • moisture content in confectionery material originates not only the water
  • water may be added as necessary while considering the water content described above. If not necessary, water may not be added separately.
  • the amount of water added is preferably 1% by mass or more with respect to the total mass of the confectionery dough, so long as the water content in the confectionery do not exceed 60% by mass described above.
  • the content is more preferably 3% by mass or more, and further preferably 5% by mass or more.
  • what is necessary is just to adjust the addition amount of water in the range of the water content mentioned above.
  • the confectionery dough of the present invention preferably further contains ⁇ starch.
  • ⁇ -starch is ungelatinized starch (non- ⁇ -starch starch) obtained by dispersing raw starch in water and swelling it.
  • a confectionery having both shape retention and a crisp texture can be produced by using the above-mentioned pregelatinized starch and ⁇ starch together. Moreover, since the dispersion
  • the starch species of ⁇ starch is not particularly limited, and for example, tapioca starch, potato starch, corn starch, waxy corn starch can be used. Tapioca starch and potato starch are preferable, and tapioca starch is more preferable.
  • Beta starch is chemically treated (starch treatment, etherification treatment, oxidation treatment, alkali treatment, phosphorylation treatment, bleaching treatment, cross-linking, etc.), enzyme treatment and / or physical treatment with respect to raw starch. It may be processed starch that has been subjected to processing such as processing. It is also possible to use processed starch that has been subjected to a plurality of these processing treatments. For this reason, in this specification, the term “ ⁇ starch” includes both the ⁇ -processed starch and the non-processed ⁇ -unprocessed starch. In the confectionery dough of the present invention, ⁇ processed starch is more preferably used as ⁇ starch, and it is particularly preferable that ⁇ non-processed starch is not included as ⁇ starch.
  • Examples of the enzyme treatment include, but are not limited to, a treatment for hydrolyzing a part of starch using the same starch-degrading enzyme as described in the pregelatinized starch column, and thus ⁇ enzyme Treated starch can be prepared.
  • the ⁇ -processed starch is preferably a processed starch that has been subjected to chemical treatment.
  • the ⁇ -processed starch subjected to the above chemical treatment include, but are not limited to, for example, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxy Mention may be made of propylated phosphoric acid crosslinked starch, hydroxypropylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acid-modified starch, alkali-treated starch, and bleach-treated starch.
  • the ⁇ starch is preferably at least one selected from hydroxypropylated starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch and hydroxypropylated phosphate cross-linked starch. More preferred are hydroxypropylated starch and hydroxypropylated phosphate cross-linked starch which have been subjected to at least hydroxypropylation treatment. Particularly preferred is a hydroxypropylated phosphate-crosslinked starch subjected to a hydroxypropylation treatment and a phosphate crosslinking treatment.
  • the confectionery dough of the present invention preferably contains no ⁇ -starch (non-hydroxypropylated starch) that is not hydroxypropylated as ⁇ -starch.
  • ⁇ -starch non-hydroxypropylated starch
  • the hydroxypropylated starch, its HP degree, and the CL degree of the phosphoric acid crosslinked starch are as described above, and the description thereof can be incorporated herein.
  • ⁇ -hydroxypropylated starch for example, hydroxypropylated tapioca starch is preferably used.
  • ⁇ -phosphate crosslinked starch for example, phosphate-crosslinked tapioca starch is preferably used.
  • ⁇ -hydroxypropylated phosphate crosslinked starch for example, hydroxypropylated phosphate crosslinked tapioca starch is preferably used.
  • the phosphoric acid crosslinking degree (CL degree) of (beta) processed starch also affects the food texture of the confectionery manufactured by heat-baking confectionery dough. Specifically, a phosphoric acid crosslinked starch having a high degree of CL conversion tends to have a harder texture after heating, and a lower phosphoric acid crosslinking degree tends to have a softer texture after heating. For this reason, it is also preferable to adjust suitably the phosphoric acid crosslinking degree of the beta process starch to mix
  • the CL degree of phosphoric acid cross-linked starch can be evaluated by measuring the viscosity of the slurry of the target processed starch as described above.
  • the phosphoric acid crosslinked starch used in the ⁇ -processed starch of the present invention those having a viscosity in the range of 10 to 5000 mPa ⁇ s can be mentioned (viscosity measurement conditions are as described above).
  • the degree of CL conversion is such that the viscosity is in the range of 10 to 2000. It is preferable to use acid-crosslinked starch, and it is more preferable to use phosphoric acid-crosslinked starch having a viscosity in the range of 20 to 1500.
  • the swelling degree of ⁇ starch is preferably 5 to 90, more preferably 20 to 80.
  • the swelling degree of ⁇ starch is a value measured by the following method. First, ⁇ starch is dispersed in water so as to have a dry weight of 1.0 g / 100 ml, heated at 90 ° C. for 30 minutes and then cooled to 30 ° C. to obtain a gelatinized solution. Next, the gelatinized solution is centrifuged (3000 rpm, 10 minutes) to be divided into a gel layer and a supernatant layer, and the weight of the gel layer is measured, which is defined as WA. Next, the gel layer whose weight has been measured is dried (105 ° C., constant weight), the weight of the dried product is measured, and this is defined as WB, and WA / WB is defined as the swelling degree.
  • the content of ⁇ starch in the confectionery dough is preferably 1% by mass or more, more preferably 10% by mass or more, and further preferably 20% by mass or more, based on the total mass of the confectionery dough. Preferably, it is more preferably 25% by mass or more, and particularly preferably 30% by mass or more. Moreover, it is preferable that it is 50 mass% or less with respect to the total mass of confectionery dough, and, as for content of (beta) starch, it is more preferable that it is 40 mass% or less.
  • the total content of pregelatinized starch and ⁇ starch contained in the confectionery dough is preferably 10% by mass or more, more preferably 20% by mass or more, and more preferably 30% by mass with respect to the total mass of the confectionery dough. % Or more is more preferable, and 40% by mass or more is particularly preferable.
  • the total content of pregelatinized starch and ⁇ starch is preferably 80% by mass or less, more preferably 70% by mass or less, and 60% by mass or less, based on the total mass of the confectionery dough. Is more preferable, and it is especially preferable that it is 50 mass% or less.
  • the mass ratio of pregelatinized starch and ⁇ starch is preferably 1:50 to 50: 1, more preferably 1:20 to 20: 1. : 10 to 10: 1 is more preferable, and 1: 1 to 3: 7 is more preferable.
  • the confectionery dough of the present invention preferably further contains fats and oils.
  • fats and oils edible fats and processed fats and oils can be used.
  • edible oils and fats include vegetable oils such as rapeseed oil, hyelsin rapeseed oil, rice oil, cottonseed oil, sunflower oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, palm oil, coconut oil, and cacao butter
  • Fats and oils animal fats such as beef tallow, pork tallow, fish oil, and whale oil.
  • the processed fats and oils include processed fats and oils obtained by subjecting edible fats and oils to physical or chemical treatment such as hydrogenation and transesterification.
  • fats and oils are fats and oils which do not use wheat, milk, an egg, and soybean as a raw material.
  • fats and oils preferably used in the present invention for example, fat spreads can be used for margarines, and shortening can be given as other fats and oils.
  • examples of commercially available products include A-1 soft margarine (manufactured by Borso Oil & Fats Co., Ltd.) manufactured using rapeseed oil as a raw material.
  • the commercial products are fats and oils that do not contain milk, eggs, soybeans, and wheat, and are manufactured and sold as food allergy compatible products.
  • the content of fats and oils is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more, and 20% by mass with respect to the total mass of the confectionery dough. It is still more preferable that it is above. Moreover, it is preferable that it is 60 mass% or less with respect to the total mass of confectionery dough, and, as for content of fats and oils, it is more preferable that it is 50 mass% or less, and it is further more preferable that it is 40 mass% or less.
  • the confectionery dough of the present invention may contain other optional components depending on the type of confectionery to be produced, in addition to the above-mentioned pregelatinized starch, moisture, ⁇ starch, and fats and oils.
  • Any optional component may be used as long as it does not impair the effects of the present invention, and at least does not induce allergy. That is, the optional components used in the present invention are substantially free of wheat, milk, eggs and soybeans. With this limit, for example, salt, sugar, emulsifier, swelling agent, flavoring powder, seasoning, acidulant, sweetener, preservative, antioxidant, pH adjuster, colorant, preservative, fragrance, functionality Materials can be listed.
  • the confectionery dough of the present invention preferably contains at least one selected from salt, sugar, emulsifier, flavored powder, sweetener and flavor, and at least one selected from sugar, flavored powder and flavor. More preferably it contains a seed.
  • dough of this invention contains a fragrance
  • Examples of the flavoring powder include fruit flavor powder, cocoa powder, and matcha powder.
  • Examples of the seasoning include spices, herbs, consomme, coconut milk, and methylcellulose.
  • Examples of the acidulant include citric acid, acetic acid, lactic acid, and gluconic acid.
  • Examples of the sweetener include high-sweetness sweeteners such as stevia and aspartame, in addition to sugars and sugar alcohols.
  • Examples of the fragrance include vanilla essence and butter-like fragrance.
  • Examples of the functional material include ceramide, flaxseed, polyphenol, xylitol, or indigestible dextrin.
  • the total protein mass in the confectionery dough of the present invention is preferably 5% by mass or less, more preferably 4% by mass or less, and more preferably 3% by mass or less, based on the total solid content of the confectionery dough. Is more preferably 2% by mass or less, and particularly preferably 1% by mass or less.
  • the total protein amount contained in the confectionery dough is determined by quantifying nitrogen by the macro modified Kjeldahl method based on the analysis manual of the Japanese Food Standard Composition Table 2015 (7th edition), and the conversion factor into the obtained value It can be calculated by multiplying by (6.25).
  • proteins contained in confectionery dough eg gluten, ovalbumin, ovotransferrin, ovomucoid, ovomitin, lysozyme, ovoglobulin, ovoinhibitor, ovoglucoprotein, ovoflavoprotein, ovomacroglobulin, avidin, cystine
  • confectionery dough of the present invention is substantially free of wheat, milk, eggs and soy, proteins derived therefrom are not detected, or even if detected, a trace amount that does not induce allergies, that is, It can be 0.005 mass% or less.
  • all the raw materials of the confectionery dough and confectionery of the present invention preferably do not contain the above-mentioned allergen-inducing substance or are manufactured in a process controlled so as to be a predetermined amount or less.
  • the starch employed in the present invention contains a protein derived from some principle amount, the measured value by the Kjeldahl method may be 0.01% or more, but these are different from the protein derived from wheat, Does not induce allergies.
  • the confectionery dough according to the present invention preferably has a hardness (stress during compression: N / mm 2 ) of 0.001 N / mm 2 or more, and more preferably 0.005 N / mm 2 or more.
  • the hardness of the confectionery dough (compressive stress at) is preferably 0.1 N / mm 2 or less, more preferably 0.05 N / mm 2 or less.
  • the hardness (stress at the time of compression) of confectionery dough can be measured by the following method. First, 60 g of confectionery dough is filled in a cylindrical resin cup having a bottom diameter of 63 mm and a height of 23 mm, and the confectionery dough is compressed with a cylindrical probe having a diameter of 25 mm.
  • the compression speed is 1.0 mm / sec, and the compressive strength (test force (N)) when the confectionery dough is compressed by 2 mm is measured. Then, by compressing the compressive strength (test force (N)) to a force per 1 mm 2 , the stress at the time of compression (unit: N / mm 2 ) is calculated. The above measurement is performed in an environment of 23 ⁇ 2 ° C.
  • the confectionery dough of the present invention may be packaged as a chilled food, a retort food, or a frozen food.
  • the shape of the confectionery dough before being molded is not particularly limited, and may be various shapes such as a plate shape, a rod shape, a die shape, and a cylindrical shape.
  • the confectionery dough of the present invention is manufactured as a confectionery by being heated after being molded as necessary.
  • the mode of heating is not particularly limited, and examples of the heating method include methods such as baking, steaming, boiling, and frying.
  • the confectionery dough of the present invention is suitable for “baking” and is preferably a baked confectionery dough.
  • the confectionery can be obtained by baking the confectionery dough, preferably a molded dough.
  • the method for producing the confectionery dough of the present invention is not particularly limited, and (a) a step of obtaining a mixture by mixing moisture and fats and oils; And (b) mixing the powder containing at least pregelatinized starch with the mixture.
  • a confectionery dough containing pregelatinized starch, moisture and fats and oils can be produced.
  • beta starch is blended in confectionery dough, beta starch is blended in step (a) and prepared as a mixture of moisture, fats and oils, or beta starch, or contains pregelatinized starch used in step (b). It is preferable to be mixed with the powder.
  • ( ⁇ ) starch may be dispersed in water after being dispersed in water in step (a), and ⁇ starch may be mixed in fat and oil and then mixed with water, and (b) step.
  • the powder containing the pregelatinized starch and ⁇ starch may be mixed with the mixture of water and fat.
  • ⁇ starch may be mixed, or other raw materials may be mixed. For example, salt, sugar, emulsifier, swelling agent, flavoring powder, seasoning, acidulant, sweetener, preservative, antioxidant, pH adjuster, colorant, preservative, flavor, functional material You may mix.
  • the powder containing pregelatinized starch and the mixture prepared in the step (a) are mixed.
  • the powder may be mixed after sieving. It is preferable to perform a stirring operation after mixing the powder.
  • a stirrer as a stirrer, a whisk, rubber spatula, wood spatula, hand mixer or the like can be used.
  • the confectionery dough of the present invention is obtained through the above steps.
  • the kind of raw material used for manufacture of confectionery dough, and its mixture ratio are as having demonstrated in said I, The description can be used here.
  • the shape of the confectionery dough before being molded is not particularly limited, and may be various shapes such as a plate shape, a rod shape, a die shape, and a cylindrical shape.
  • the confectionery dough thus produced can be frozen or refrigerated if necessary and then molded into the desired confectionery shape. Further, after being molded, it may be packaged as a chilled food, a retort food, or a frozen food, for example.
  • the confectionery dough is preferably stored in an environment of 10 ° C. or lower.
  • the said confectionery dough can also be manufactured using the composition for confectionery dough containing the pre-prepared at least pregelatinized starch as a powder containing the pregelatinized starch used at the (b) process of the said manufacturing method. .
  • this invention also provides the composition for confectionery dough containing pregelatinized starch.
  • the confectionery dough composition of the present invention may be referred to as the present confectionery composition, or simply referred to as the present composition.
  • the composition for confectionery dough is a composition containing pregelatinized starch and substantially free of wheat, milk, eggs and soybeans.
  • the composition for confectionery dough is a composition (for example, mixed powder for confectionery dough) used for the production of confectionery dough substantially free of wheat, milk, eggs and soybeans. That is, the composition for confectionery dough of the present invention is used for the production of confectionery that can be eaten by those who are allergic to at least one kind of food selected from wheat, milk, eggs and soybeans, or their reserve armies (allergic persons). Suitable as the composition used.
  • the composition preferably further contains ⁇ starch.
  • the confectionery dough composition containing pregelatinized starch and ⁇ starch is preferably a powder mix (premix) in which pregelatinized starch and ⁇ starch are mixed.
  • the composition for confectionery dough may be composed of pregelatinized starch and ⁇ starch, but may contain other raw materials other than pregelatinized starch and ⁇ starch.
  • the other raw materials are also preferably powders, for example, salt, sugar, emulsifier, swelling agent, flavoring powder, seasoning, acidulant, sweetener, preservative, antioxidant, pH adjuster, It may contain powder raw materials such as coloring agents, preservatives, fragrances, and functional materials.
  • the pregelatinized starch and ⁇ -starch contained in the composition it is preferable to use the above-mentioned pregelatinized starch and ⁇ -starch, respectively.
  • the mass ratio of pregelatinized starch and ⁇ starch is preferably 1:50 to 50: 1, more preferably 1:20 to 20: 1, and 1:10 to 10: 1 is more preferable, and 1: 1 to 3: 7 is more preferable.
  • the present invention may relate to a combination of pregelatinized starch and ⁇ starch used by adding to a confectionery dough.
  • pregelatinized starch and ⁇ starch used here include the above-mentioned pregelatinized starch and ⁇ starch.
  • mass ratio of pregelatinized starch and beta starch to use is in the range mentioned above.
  • the form in which the pregelatinized starch and the beta starch are combined may be a form in which the pregelatinized starch and the beta starch are mixed in advance, or may be a form before mixing both.
  • a powder mix (premix) in which pregelatinized starch and ⁇ starch are uniformly mixed is preferable.
  • a combination of gelatinized starch and ⁇ starch separately packaged and a powder kit of gelatinized starch and ⁇ starch are also included.
  • the present invention relates to a confectionery produced by heating the above-described confectionery dough after molding.
  • the method for heating the molded dough is not particularly limited, and examples thereof include baking, steaming, boiling, and frying.
  • it is a baked confectionery formed by baking a molded dough.
  • baked goods include, but are not limited to, cookies, tarts, sables, bolo, biscuits, pies, madeleine, and the like.
  • the confectionery of the present invention is more preferably a cookie, tart, sable, pie, bolo, or biscuit, and particularly preferably a cookie.
  • the confectionery of the present invention is obtained by heating a confectionery dough substantially free of wheat, milk, eggs and soybeans after molding, naturally, the confectionery is substantially free of wheat, milk, eggs and soybeans. Not included.
  • the confectionery of the present invention is suitable as a confectionery that can be eaten by those who are allergic to at least one food selected from wheat, milk, eggs, and soybeans, and their reserve armies (allergic persons).
  • infants often have multiple types of allergies, and may have allergies to all of wheat, milk, eggs and soybeans.
  • the confectionery of the present invention can be provided to such allergic persons, and helps to expand food options for those persons.
  • the content of protein derived from each of wheat, milk, egg, and soybean in the confectionery can be specified using an ELISA method, a Western blot method, a PCR method, or the like. Moreover, you may specify content of each protein combining the said method as needed.
  • the total protein mass in the confectionery of the present invention is preferably 5% by mass or less, more preferably 4% by mass or less, and further preferably 3% by mass or less, based on the total solid content of the confectionery. Preferably, it is more preferably 2% by mass or less, and particularly preferably 1% by mass or less.
  • the measurement method of the total protein amount contained in the confectionery, the protein amount derived from the pregelatinized starch and the ⁇ starch, and the like are as described in the column I, and the description thereof can be incorporated herein.
  • the water content of the confectionery of the present invention is preferably 30% by mass or less, and more preferably 20% by mass or less, based on the total mass of the confectionery.
  • the moisture content of the confectionery can be measured based on the reduced pressure heating drying method (direct method) described in the analysis manual of the Japanese food standard ingredient table 2015 edition (seventh revision) as described above.
  • the manufacturing process of the confectionery of the present invention includes the step of heat-treating the confectionery dough of the present invention described above.
  • the confectionery dough is cut to a predetermined thickness, die-cut into a desired shape, extruded or squeezed, or filled into a mold of the desired shape and molded. It is preferable to provide a molding process such as die cutting later.
  • the confectionery dough contains pregelatinized starch, and by further combining ⁇ starch with this, the formation of the confectionery dough becomes easier. Further, in order to facilitate molding and further enhance the texture of the confectionery, it is preferable that the confectionery dough is allowed to stand in an environment of 10 ° C. or lower for 10 minutes or longer, preferably 30 minutes or longer, and then a molding step or the like is provided.
  • the heating temperature in the heat treatment step is preferably 100 ° C. or higher, and more preferably 170 ° C. or higher.
  • the upper limit of heating temperature is not specifically limited, It can be set as 250 degreeC according to heating time, for example.
  • the heating time in the heat treatment step can be set as appropriate, but is preferably about 5 to 30 minutes, for example.
  • Examples of the heat treatment step include a firing step, a steam heating step, a step of boiling in a hot water bath, a step of frying in an oil bath, and the like.
  • a heat processing process is a baking process and a steam heating process, and a baking process is more preferable. Although it does not restrict
  • the confectionery obtained in the production process described above can be suitably provided to allergic persons who have an allergy to at least one kind of food selected from wheat, milk, eggs and soybeans.
  • the confectionery may be packaged in a container after being allowed to cool.
  • the confectionery may be packaged in a resin film or a metal can.
  • the confectionery of the present invention can be advertised, promoted and sold by clearly indicating that it does not contain wheat, milk, eggs and soybeans, that is, it is a food for allergy to these substances.
  • the present invention relates to a method for improving the shape retention (shape retention) of a confectionery substantially free of wheat, milk, eggs and soybeans.
  • shape retention shape retention
  • to improve the shape retention of the confectionery specifically, when forming a confectionery dough substantially free of wheat, milk, eggs and soybeans and not containing pregelatinized starch, and / or It means to suppress deformation that may occur during firing.
  • the effect of improving the shape-retaining property is obtained by baking the molded confectionery dough (molded dough) to produce the confectionery, and then the shape (shape and size) before and after heating. )), It can be determined that the difference is small. Details thereof will be described in detail in the column of Examples.
  • the said method can be implemented by using the confectionery material
  • the present invention also relates to a method for improving the moldability of confectionery dough substantially free of wheat, milk, eggs and soybeans.
  • improving the moldability of the confectionery dough means that the confectionery dough can be manufactured in a state suitable for molding, such as being easy to mold into a confectionery shape.
  • examples of the molding method include cutting the confectionery dough, cutting the confectionery dough, extruding or squeezing the confectionery dough into a desired shape, and removing the confectionery dough from the mold after filling the mold. If the confectionery dough is sticky, these forming processes take time and stress, and the forming efficiency is reduced.
  • the confectionery dough manufactured in a state of good mold release without stickiness easily performs the above-described forming process.
  • the said method can be implemented by mix
  • it can carry out by manufacturing the confectionery dough similarly using the raw material of the confectionery dough of the present invention described above.
  • the compounding components, compounding ratio, and production method of the confectionery dough are as described in I and II, and can be incorporated herein.
  • the CL degree of phosphoric acid cross-linked starch was evaluated by measuring the viscosity by the following method.
  • the viscosity is a starch solution or slurry with a product temperature of 30 ° C., and a B-type viscometer (rotated for 1 minute at 60 rpm using a rotor of No. 1 to No. 4, and the rotor used is No recommended according to the viscosity. ).
  • Pregelatinized starch While stirring cold water of 20 ° C. or less by hand, pre-gelatinized starch is added so that no undissolved material (dama, mako) is formed in this, and a 4% concentration starch solution is prepared.
  • the container is immersed in water at 30 ° C. with hand stirring to prepare a starch solution having a concentration of 4% and 30 ° C., and the viscosity of the starch solution is measured.
  • [ ⁇ starch] The slurry of the modified starch prepared to 4% concentration is stirred for 20 minutes while being heated to 90 ° C., then cooled to 30 ° C., and the viscosity at the time of cooling (30 ° C.) is measured.
  • a confectionery dough was manufactured according to the formulations shown in Tables 1 to 3, and the confectionery (cookie) was manufactured by heating and baking after molding. Details are as follows.
  • Example 1 According to the formulation described in Table 1, margarine was mixed in a bowl with a hand mixer (National) until it became creamy, then sugar was added and further mixed. Water was added and mixed until uniform. Furthermore, vanilla essence was added and mixed. Next, pregelatinized starch and ⁇ starch were added and mixed with a rubber spatula until the powdery taste disappeared to obtain a solid (dough-like) confectionery dough (cookie dough).
  • the obtained confectionery dough was filled into a rectangular parallelepiped mold having a width of 42 mm, a length of 185 mm, and a height of 37 mm, and placed in a refrigerator at 5 ° C. for 30 minutes.
  • the dough was removed from the mold, cut into a thickness of 6 mm (37 mm ⁇ 42 mm ⁇ 6 mm), and baked in an oven at 180 ° C. for 12 minutes to obtain a baked confectionery (cookie).
  • Examples 2 to 18 Confectionery dough (cookie dough) and baked confectionery (cookies) in the same manner as in Example 1 except that the type of pregelatinized starch or ⁇ starch used and the blending amount of each component were changed according to the formulations described in Tables 1 and 2 )
  • the confectionery doughs of Examples 2 to 11 have a solid shape (dough shape) as in Example 1, and the confectionery doughs of Examples 12 to 14 are in a semi-solid state (between the dough shape and the paste shape). ),
  • the confectionery dough of Examples 15 to 18 had a brittle solid form that was difficult to bundle due to low moisture.
  • the dough taken out from the refrigerator was taken out from the mold, cut into a thickness of 6 mm (37 mm ⁇ 42 mm ⁇ 6 mm), and baked in an oven at 180 ° C. for 12 minutes to obtain a baked confectionery (cookie).
  • the fat content was defined as the fat content of margarine relative to the total mass of the confectionery dough.
  • the confectionery (cookies) obtained in Examples 1 to 18 were all excellent in shape retention. Moreover, except Example 13, 14, and 17, the confectionery (cookie) obtained in the Example had a crispy feeling and a good texture. On the other hand, the confectionery (cookies) obtained in Comparative Examples 1 to 3 has poor shape retention, the shape collapses at the baking stage, the adjacent doughs are mixed in the baking process, and the doughs are bonded together. It was baked and no individual confectionery was obtained. In Comparative Examples 2 and 3, a crispy texture was not obtained.
  • Reference Example 1 is an ordinary cookie containing flour, butter and eggs.
  • Example 9 beta starch was replaced with phosphoric acid cross-linked tapioca starch, but good results were obtained in both shape retention and texture.
  • Example 19 Allergen Free Tart Case (Part 1) Tart case dough was prepared using the following materials that did not contain wheat, milk, egg, and soybean as raw materials, and baked to produce an allergen-free confectionery (tart case). It should be noted that pregelatinized hydroxypropylated phosphate cross-linked tapioca starch (HP degree 2.5, viscosity at 4% concentration 130 mPa ⁇ s) is used as pregelatinized starch, and hydroxypropylated phosphate cross-linked tapioca starch (HP is used as ⁇ -starch) A degree of conversion of 3.6 and a viscosity at 4% concentration of 1400 mPa ⁇ s) were used.
  • pregelatinized hydroxypropylated phosphate cross-linked tapioca starch HP degree 2.5, viscosity at 4% concentration 130 mPa ⁇ s
  • HP hydroxypropylated phosphate cross-linked tapioca starch
  • Examples 20 and 21 are also the same.
  • These starches contain no allergens other than wheat, milk, eggs, and soy (content of 7 specific items (eggs, milk, wheat, buckwheat, peanuts, shrimp, crab) less than 1 ppm).
  • the total protein mass contained in the said confectionery is 0.05 mass% or less per total solid content mass.
  • Example 20 Allergen Free Tart Case (Part 2) Using the following ingredients that do not contain wheat, milk, egg, and soybean as raw materials, a tart case dough is prepared by the same operation as in Example 19 and baked to prepare an allergen-free confectionery (tart case). Manufactured. It should be noted that pregelatinized starch cross-linked tapioca starch (HP conversion—viscosity of 260 mPa ⁇ s at 4% concentration) is used as pregelatinized starch, and hydroxypropylated phosphoric acid cross-linked tapioca starch (HP conversion is 3.6). A viscosity of 1400 mPa ⁇ s at 4% concentration) was used.
  • starches contain no allergens other than wheat, milk, eggs, and soy (content of 7 specific items (eggs, milk, wheat, buckwheat, peanuts, shrimp, crab) less than 1 ppm). Moreover, the total protein mass contained in the said confectionery is 0.05 mass% or less per total solid content mass.
  • Example 21 Allergen Free Tart Case (Part 3) Using the following ingredients that do not contain wheat, milk, egg, and soybean as raw materials, a tart case dough is prepared by the same operation as in Example 19 and baked to prepare an allergen-free confectionery (tart case). Manufactured. It should be noted that pregelatinized starch 1 was ⁇ -phosphorylated crosslinked tapioca starch (HP degree—viscosity of 4% concentration 260 mPa ⁇ s), and pregelatinized starch 2 was ⁇ -hydroxypropyl phosphate crosslinked tapioca starch (HP degree 2.

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  • Food Science & Technology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract

La présente invention concerne une pâte de confiserie qui ne contient sensiblement pas de blé, de lait, d'œuf ou de soja et qui ne contient pas d'allergènes dérivés de blé, de lait, d'œuf ou de soja. Plus particulièrement, la présente invention concerne une pâte de confiserie qui ne contient pas de blé, de lait, d'œuf ou de soja, mais contient de l'amidon prégélatinisé et de l'eau. La présente invention concerne en outre des procédés de production d'une confiserie fabriquée par cuisson de ladite pâte de confiserie, une composition de confiserie et la pâte de confiserie.
PCT/JP2019/012263 2018-03-23 2019-03-22 Pâte de confiserie, confiserie, composition de confiserie et procédés de production pour pâte de confiserie, confiserie et composition de confiserie WO2019182152A1 (fr)

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JPH11103808A (ja) * 1997-10-02 1999-04-20 House Foods Corp スナック食品の製造方法
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