WO2019182152A1 - Confectionery dough, confection, confectionery composition, and production methods for confectionery dough, confection, and confectionery composition - Google Patents

Abstract

The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invention pertains to a confectionery dough that does not contain wheat, milk, egg, or soy bean, but contains pregelatinized starch and water. The present invention further pertains to methods for producing a confection made by baking said confectionery dough, a confectionery composition, and the confectionery dough.

Description

Confectionery dough, confectionery, composition for confectionery and method for producing them

This application claims priority based on Japanese Patent Application No. 2018-056587 filed on Mar. 23, 2018, the entire disclosure of which is incorporated herein by reference. The present invention relates to a confectionery dough, a confectionery, a confectionery composition, and a method for producing them.

In recent years, an increasing number of people, from infants to adults, develop allergic symptoms caused by specific foods. As allergens (allergic substances) that cause such food allergies, there are many wheat, milk, and eggs, and allergic symptoms to these are particularly common in infants 0-5 years old. Wheat, milk, and eggs are food materials that form the basis of eating habits, and are used not only for staple foods and side meals but also for many confections, for example. For this reason, mental distress by the infants who are allergic to these being restricted from taking confectionery is great.

For this reason, in recent years, the development of confectionery from which three major allergens such as wheat, milk and eggs have been removed has been promoted. In such confectionery, soybeans may be used as an alternative raw material for wheat, milk and eggs. Soybeans are supported by health-conscious people, and confectionery containing soybeans is widely distributed. For example, 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.

However, soy is also an allergen that causes food allergies. Therefore, in addition to the three major allergens such as wheat, milk and eggs, in patients with allergies to soybeans, even if it contains confectionery that does not contain wheat, milk and eggs, it contains soybeans as an alternative ingredient The food intake will be limited. For this reason, for example, development of a cookie for food allergy patients as disclosed in Patent Document 2 is also in progress. There, it is proposed to produce a cookie not containing soybeans as well as three major allergens such as wheat, milk and eggs by using starch instead of wheat flour.

JP 2006-61029 A JP-A-10-108613

However, when the present inventors manufactured confectionery dough by the method described in Patent Document 2 and baked the cookie after molding, it was found that the shape of the baked cookie greatly changed from the shape immediately after molding. In other words, a confectionery that does not contain wheat, milk, eggs, and soybeans is useful as a confectionery that can be eaten by those who have food allergies (hereinafter referred to as “food allergies”). It turned out that there was a problem in terms of shape retention.

Therefore, 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.

As a result of earnest studies to solve the above problems, 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.

(I) 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 β 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 β 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 β 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.

(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.
[II-2] Step (a) is a step of obtaining a mixture by mixing water, fats and oils and β starch, or step (b) is a powder containing pregelatinized starch and β 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 β 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].

(III) Confectionery and a confectionery that is a heat-molded product of confectionery dough according to any one of [III-1] [I-1] to [I-8].
[III-2] The confectionery according to [III-1], wherein the total protein content is 5% by mass or less with respect to 100% by mass of the total solid content in the confectionery.
[III-3] The confectionery according to [III-1] or [III-2], which does not contain allergens derived from wheat, milk, eggs and soybeans. 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.
[III-4] The confectionery according to any one of [III-1] to [III-3], which is a cookie, tart, sable, pie, bolo, or biscuit.
[III-5] Any one of [III-1] to [III-4], comprising the step of molding the confectionery dough according to any one of [I-1] to [I-8] and the step of heating. The manufacturing method of confectionery described in 2.

(IV) Method for improving shape retention and / or moldability [IV-1] For production of confectionery substantially free of wheat, milk, egg and soybean, any of [I-1] to [I-8] A method for improving the shape retention of a confectionery, characterized by using the confectionery dough described in the above. The method for improving shape retention includes a method for suppressing deformation during confectionery dough molding and / or confectionery baking.
[IV-2] A method for improving moldability of a confectionery dough, characterized in that pregelatinized starch is blended as a raw material in the manufacture of a confectionery dough substantially free of wheat, milk, eggs and soybeans.
[IV-3] The method according to [IV-2], further comprising adding β starch.
[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 β 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 β-starch is 1:50 to 50: 1.

According to 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 | dough which can be used for manufacture of the said confectionery, and its mixed composition can be provided.

As mentioned above, in addition to the three major allergens, wheat, milk and eggs, 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. However, although 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.

Moreover, according to the preferable confectionery dough of the present invention, the confectionery can be easily produced and provided as a baked confectionery (cookie) having a crispy texture. Conventionally, not only wheat, milk, and eggs, but also confectionery that does not contain soy has been difficult to achieve a crispy texture, but according to the confectionery dough of the preferred embodiment of the present invention, 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 following description may be made based on representative embodiments and specific examples, but the present invention is not limited to such embodiments.

I. Confectionery dough 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. In this specification, 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”. In addition, the confectionery material before shaping | molding should just have solid property of the grade which can be shape | molded in a desired shape. For example, 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.

In the present specification, “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. This means that 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. Preferably, 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 μg / g. More preferably, it is a confectionery dough with a total content of proteins derived from wheat, milk, eggs and soybeans of 20 μg / g or less, and more preferably a confectionery dough with a total content of 10 μg / g or less. For this reason, 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. 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”). Although it is a confectionery (food for allergic people), those who are not allergic can naturally eat, and it does not exclude application to these non-allergic people. 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.

In this specification, “shape retention” means shape retention when a confectionery dough is molded and then heated. When the molded confectionery dough (molded dough) is heated, the shapes (shape and size) are compared before and after heating, and it can be determined that the shape retention is good when the difference between the two is small. In 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.

In addition, when the confectionery targeted by the present invention is a baked confectionery (for example, cookie, tart, sable, pie, bolo, biscuit, etc.), 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.

Hereinafter, the raw material components of the confectionery dough of the present invention will be described.
<Pregelatinized starch>
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.

In the present invention, 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. In addition, 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.

As long as such effects are exhibited, the starch species of the pregelatinized starch is not particularly limited. For example, 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.

As the pregelatinized starch, starch having a degree of pregelatinization of 90% or more is used. Although 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. In the present invention, 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.

Although the enzyme treatment is not limited, a part of starch is hydrolyzed using starch-degrading enzymes such as α-amylase, β-amylase, amyloglucosidase, isoamylase, α-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 | limit as the gelatinization processed starch which performed the said chemical treatment, For example, (alpha) -acetylated adipic acid crosslinked starch, (alpha) -acetylated oxidized starch, (alpha) -acetylated phosphoric acid crosslinked starch, (alpha) -octenyl succinic acid starch Sodium, pregelatinized starch, pregelatinized starch, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized hydroxypropylated starch, pregelatinized phosphoric acid crosslinked starch, pregelatinized phosphorylated starch, pregelatinized phosphoric acid monoesterified phosphorus Examples include acid-crosslinked starch, pregelatinized starch, pregelatinized starch and pregelatinized bleached starch. By using the pregelatinized starch subjected to such chemical treatment, the shape retention of the confectionery can be further enhanced. Moreover, a moldability can be improved by making the hardness and fluidity | liquidity of confectionery dough into a more suitable range.

Among them, 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. Specific examples include pregelatinized phosphoric acid crosslinked starch, pregelatinized hydroxypropylated starch, and pregelatinized hydroxypropylated phosphoric acid crosslinked starch. More preferably, 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]
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.

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.

[Method for measuring degree of HPization of hydroxypropylated starch]
(1) Precisely weigh about 50-100 mg of hydroxypropylated starch to be measured, add 25 ml of 0.5 mol / l sulfuric acid, dissolve in heating in a boiling water bath, cool, and test accurately as 100 ml with water Use the sample solution. If necessary, dilute the hydroxypropyl group so that it does not exceed 4 mg / 100 ml.
(2) Separately, use the same procedure for raw starch, and use it as a control solution for absorbance measurement.
(3) Weigh exactly 1 ml of each of these solutions, put them into 25-ml graduated test tubes, and add 8 ml of concentrated sulfuric acid dropwise to each while cooling with cold water. After stirring well, heat in a boiling water bath for exactly 3 minutes and immediately cool in ice water.
(4) After cooling, add 0.6 ml of 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.
(5) Next, add 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.
(6) Prepare a calibration curve using a separately prepared standard stock solution, and then calculate the propylene glycol concentration (μg / ml) in the test sample.
[Preparation of calibration curve]
Weigh accurately about 25 mg of propylene glycol, add water to make exactly 100 ml, and use this as the standard stock solution. Accurately measure standard stock solutions 2, 4, 6, 8, and 10 ml, add water to each to make exactly 50 ml, and use this as the standard solution. Pipet 1 ml of each standard solution into a 25 ml graduated test tube, add 8 ml of concentrated sulfuric acid dropwise in cold water, carefully add 0.6 ml of ninhydrin reagent to each tube along the tube wall, and A calibration curve is created by operating in the same manner as the test sample described above.
(7) Obtain the hydroxypropyl group content (%) according to the following formula and further convert to dry matter.

Although not limited, in the present invention, 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.

It is preferable that 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 (alphanated 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”. For example, by using a pregelatinized hydroxypropylated phosphoric acid crosslinked starch having a higher 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. By using hydroxypropylated phosphoric acid cross-linked starch, 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. In the case of pregelatinized starch, starch is added gradually so as not to form undissolved substances (dama, mamako) while hand-cooling cold water of 20 ° C. or less to prepare a starch solution having a concentration of 4%. Then, 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). Viscosity when rotating for 1 minute.The rotor uses No recommended according to the viscosity. In the case of β starch, 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. In the present invention, it is preferable to use a phosphoric acid cross-linked starch having a viscosity in the range of 10 to 5000 mPa · s, and it is more preferable to use a phosphoric acid cross-linked starch having a viscosity in the range of 20 to 4000 mPa · s.

As the pregelatinized starch, a pregelatinized starch derived from potato starch or tapioca starch can be used. As the α-hydroxypropylated starch, for example, α-hydroxypropylated phosphate cross-linked starch is preferably used, and α-hydroxypropylated phosphate cross-linked potato starch or α-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. For example, 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). Preferably, 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. By setting the content of pregelatinized starch within the above range, the uniformity of each component in the confectionery dough can be enhanced. As a result, it becomes possible to prepare a confectionery dough that is not easily deformed and can be easily molded into the intended shape. For this reason, the shape of the mold is maintained when the dough is cut out, and an effect that the shape does not easily collapse after baking can be obtained. Moreover, by making content of pregelatinized starch in the said range, it becomes easy to adjust the hardness and fluidity | liquidity of confectionery dough, and can prepare confectionery dough which is easy to shape | mold.

<Moisture>
The confectionery dough of the present invention contains moisture in addition to the pregelatinized starch. Here, 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%. By setting the water content in the confectionery dough within the above range, the confectionery dough can be handled easily and the confectionery dough can be easily molded. Moreover, after shape | molding confectionery dough, the shape retention property and food texture of the confectionery manufactured by heating can be improved more effectively.

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. In addition, the water | moisture content in confectionery material originates not only the water | moisture content derived from the water added as a raw material but the water | moisture content contained in other raw materials, for example, starch (pregelatinized starch, beta starch), fats and oils, and the arbitrary component mentioned later. According to the reduced pressure heating drying method, the total amount of these can be obtained.

In addition, when the desired amount of water is contained in the starch, fats and oils and the optional ingredients described below, which are blended in the confectionery dough of the present invention, water may be added as necessary while considering the water content described above. If not necessary, water may not be added separately. When water is 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. Moreover, what is necessary is just to adjust the addition amount of water in the range of the water content mentioned above.

<Β starch>
The confectionery dough of the present invention preferably further contains β starch. β-starch is ungelatinized starch (non-α-starch starch) obtained by dispersing raw starch in water and swelling it. By producing a confectionery dough using a combination of pregelatinized starch and β starch, the hardness and fluidity of the confectionery dough can be more easily adjusted and the moldability can be improved than when β starch is not used. Thereby, the shape retention property of confectionery can be improved further. β-starch can express good hardness by heat treatment. For this reason, moderate hardness can be provided to confectionery by mix | blending (beta) starch. In the present invention, a confectionery having both shape retention and a crisp texture can be produced by using the above-mentioned pregelatinized starch and β starch together. Moreover, since the dispersion | distribution of (beta) starch is stably maintained by combining (beta) starch with respect to pregelatinized starch, the uniformity of starch distribution in confectionery dough can be improved. Thereby, starch can be used for heating in a state of being uniformly dispersed in moisture and fats and oils, and a confectionery with even better texture can be produced.

The starch species of β 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 “β starch” includes both the β-processed starch and the non-processed β-unprocessed starch. In the confectionery dough of the present invention, β processed starch is more preferably used as β starch, and it is particularly preferable that β non-processed starch is not included as β 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 β enzyme Treated starch can be prepared.

The β-processed starch is preferably a processed starch that has been subjected to chemical treatment. Examples of the β-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. By using the β-processed starch that has been subjected to such chemical treatment, a confectionery with even better texture can be formed. Among them, the β 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. By using these β-processed starches, the crisp texture of the confectionery can be further enhanced, and the shape retention of the confectionery can be enhanced. The confectionery dough of the present invention preferably contains no β-starch (non-hydroxypropylated starch) that is not hydroxypropylated as β-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.

As the β-hydroxypropylated starch, for example, hydroxypropylated tapioca starch is preferably used. As the β-phosphate crosslinked starch, for example, phosphate-crosslinked tapioca starch is preferably used. As β-hydroxypropylated phosphate crosslinked starch, for example, hydroxypropylated phosphate crosslinked tapioca starch is preferably used.

In addition, 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 | blend according to the kind of confectionery and the food texture calculated | required. In addition, 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. As the phosphoric acid crosslinked starch used in the β-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).
In order to produce a confectionary confectionery like a cookie using hydroxypropylated phosphoric acid cross-linked starch as β-processed starch, 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 β starch is preferably 5 to 90, more preferably 20 to 80. The swelling degree of β starch is a value measured by the following method. First, β 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 β 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. By making the content of β starch within the above range, the crisp texture of confectionery can be more effectively enhanced.

Commercially available products can be used as the above-mentioned pregelatinized starch and β-starch. For example, “Igaruga 100”, “Furin 300”, “Furin 500”, “Miyako 500”, “Finetex S-1”, “Finetex S-2”, “Hikoboshi 300”, “Tenjin 300”, “ Commercial products such as Terras 100, Maihama 100, Tanabata 300 (manufactured by Oji Cornstarch Co., Ltd.) can be used.

<Contents of pregelatinized starch and beta starch>
The total content of pregelatinized starch and β 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 β 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.

When β starch is contained in the confectionery dough, the mass ratio of pregelatinized starch and β 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. By making the mass ratio of the pregelatinized starch and β starch within the above range, the shape retention and texture of the confectionery can be improved more effectively.

<Oil and fat>
The confectionery dough of the present invention preferably further contains fats and oils. As fats and oils, edible fats and processed fats and oils can be used. Examples of 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. Examples of 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. In this invention, it is preferable that fats and oils are fats and oils which do not use wheat, milk, an egg, and soybean as a raw material. In particular, as 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. By making content of the fats and oils in a confectionery dough into the said range, handling of a confectionery dough becomes easy and it becomes easy to shape | mold a confectionery dough. Moreover, after shape | molding confectionery dough, the shape retention property and food texture of the confectionery manufactured by heating can be improved more effectively.

<Optional component>
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, β 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. Among them, 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. In addition, it is preferable that the confectionery material | dough of this invention contains a fragrance | flavor at least. In such a case, the flavor of a confectionery can be improved by masking the malodor derived from fats and oils, for example.

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. Here, 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). In the macro modified Kjeldahl method, proteins contained in confectionery dough (eg gluten, ovalbumin, ovotransferrin, ovomucoid, ovomitin, lysozyme, ovoglobulin, ovoinhibitor, ovoglucoprotein, ovoflavoprotein, ovomacroglobulin, avidin, cystine) Etc.) of nitrogen. Since the 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. In addition, 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. In addition, since 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. Also, 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. Here, 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. At this time, 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. Moreover, 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. Among them, the confectionery dough of the present invention is suitable for “baking” and is preferably a baked confectionery dough. In this case, the confectionery can be obtained by baking the confectionery dough, preferably a molded dough.

(II) Method for producing confectionery dough, and composition used therefor 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. Thus, a confectionery dough containing pregelatinized starch, moisture and fats and oils can be produced. When 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. Specifically, for example, (β) starch may be dispersed in water after being dispersed in water in step (a), and β starch may be mixed in fat and oil and then mixed with water, and (b) step. The powder containing the pregelatinized starch and β starch may be mixed with the mixture of water and fat. In addition, when mixing the powder containing pregelatinized starch and beta starch in the mixture of a water | moisture content and fats and oils, you may premix the powder of pregelatinized starch and the powder of beta starch, and may add to a mixture.

In the step of mixing the water and fats and oils of (a) to obtain a mixture, it is preferable to add water to the fats and oils little by little and stir each time. As a stirrer, a whisk, a hand mixer, etc. can be used, for example. In such a process, a cream-like mixture is obtained. In the step of obtaining a mixture, β 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.

In the step of mixing the powder of (b), the powder containing pregelatinized starch and the mixture prepared in the step (a) are mixed. At that time, the powder may be mixed after sieving. It is preferable to perform a stirring operation after mixing the powder. In this case, 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. In addition, 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. . For this reason, this invention also provides the composition for confectionery dough containing pregelatinized starch. In the present specification, 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. Here, the composition for confectionery dough is a composition containing pregelatinized starch and substantially free of wheat, milk, eggs and soybeans. Moreover, 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 β starch. The confectionery dough composition containing pregelatinized starch and β starch is preferably a powder mix (premix) in which pregelatinized starch and β starch are mixed. In this case, the composition for confectionery dough may be composed of pregelatinized starch and β starch, but may contain other raw materials other than pregelatinized starch and β starch. In this case, 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.

As the pregelatinized starch and β-starch contained in the composition, it is preferable to use the above-mentioned pregelatinized starch and β-starch, respectively. In the present composition, the mass ratio of pregelatinized starch and β 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 β starch used by adding to a confectionery dough. Examples of the pregelatinized starch and βstarch used here include the above-mentioned pregelatinized starch and βstarch. Moreover, it is preferable that the mass ratio of pregelatinized starch and beta starch to use is in the range mentioned above.

In this case, 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. In the former case, a powder mix (premix) in which pregelatinized starch and β starch are uniformly mixed is preferable. In the case of the latter, a combination of gelatinized starch and β starch separately packaged and a powder kit of gelatinized starch and β starch are also included.

(III) Confectionery and method for producing the same 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. Preferably, it is a baked confectionery formed by baking a molded dough. Examples of such baked goods include, but are not limited to, cookies, tarts, sables, bolo, biscuits, pies, madeleine, and the like. Among them, the confectionery of the present invention is more preferably a cookie, tart, sable, pie, bolo, or biscuit, and particularly preferably a cookie.

Since 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. For this reason, 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). In particular, 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. Here, the measurement method of the total protein amount contained in the confectionery, the protein amount derived from the pregelatinized starch and the β 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. By setting the moisture content of the confectionery within the above range, the confectionery has excellent shape retention and a crisp texture. In addition, the moisture content of 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.

It is preferable that 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. Before the heat treatment step, for example, 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. In the present invention, the confectionery dough contains pregelatinized starch, and by further combining β 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. In addition, although 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. Especially, it is preferable that 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 | limit in a baking process, oven etc. can be used.

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. For example, the confectionery may be packaged in a resin film or a metal can. In addition, 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.

(IV) Method for improving shape retention and / or moldability 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. Here, 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 (the effect of suppressing deformation during molding and / or baking) 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 | dough of this invention mentioned above for manufacture of a confectionery.

The present invention also relates to a method for improving the moldability of confectionery dough substantially free of wheat, milk, eggs and soybeans. Here, 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. For example, 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. However, the confectionery dough manufactured in a state of good mold release without stickiness easily performs the above-described forming process. And the effect of improving the molding efficiency can be obtained. The said method can be implemented by mix | blending pregelatinized starch as a raw material with manufacture of the confectionery material | substance which does not contain wheat, milk, an egg, and soybean substantially. Preferably, 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.

Hereinafter, the features of the present invention will be described more specifically with reference to examples and comparative examples. The materials, amounts used, ratios, processing details, processing procedures, and the like shown in the following examples can be changed as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as being limited by the specific examples shown below. In addition, the process, process, or operation in the following examples is performed at room temperature and atmospheric pressure unless otherwise specified. Room temperature means a temperature in the range of 10-30 ° C.

Moreover, the CL degree of phosphoric acid cross-linked starch (including hydroxypropylated 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, mamako) is formed in this, and a 4% concentration starch solution is prepared. Thereafter, 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.
[Β 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.

菓子 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 β 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. Then, it removed from the refrigerator, 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 β 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.

(Comparative Example 1)
In accordance with the formulation described in Table 3, margarine was mixed in a bowl with a hand mixer (National) until creamed, then sugar, salt, water, corn starch, and baking powder were added while mixing with a hand mixer. The mixture was mixed until the powder disappeared to obtain a semi-solid confectionery 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. After that, the confectionery dough removed from the refrigerator was sticky and could not be punched. For this reason, the confectionery dough is frozen in a −30 ° C. quick freezer while it is in the mold, then die-cut, then cut into a thickness of 6 mm (37 mm × 42 mm × 6 mm) and 12 ° C. in an oven at 180 ° C. Baked for a minute to obtain baked confectionery (cookies).

(Comparative Examples 2 and 3)
In accordance with the prescription described in Table 3, after mixing margarine in a bowl with a hand mixer until it becomes creamy, various ingredients are added in the same manner as in Comparative Example 1 to produce a semi-solid confectionery dough and fill the mold And placed in a refrigerator at 5 ° C. for 30 minutes. Also in Comparative Example 2, the confectionery dough taken out from the refrigerator was sticky, and rolling and die cutting were difficult, so the confectionery dough was frozen in a mold at a temperature of −30 ° C. after being frozen. Then, it was 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).

(Reference Example 1)
According to the prescription described in Table 3, unsalted butter was mixed in a bowl with a hand mixer (manufactured by National) until creamed, and then sugar was added and further mixed. Eggs were put there and mixed until uniform. Furthermore, vanilla essence was added and mixed. Next, wheat flour was added and mixed with a rubber spatula until the powderiness disappeared to obtain a confectionery 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. Then, 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).

[Evaluation and measurement]
About the confectionery dough manufactured by the above method, according to the method described below, the protein content, the water content, and the oil content of fats and oils are measured, and the shape and texture of the confectionery manufactured by heating and baking it are given. evaluated. The results are listed in Tables 1 to 3.

(Protein content)
Based on the analysis manual of the Japanese food standard ingredient table 2015 edition (seventh edition), nitrogen was quantified by the macro modified Kjeldahl method, and the solid content weight was calculated by multiplying by the conversion factor (6.25).

(Moisture content)
Based on the analysis manual of the Japanese food standard ingredient table 2015 edition (seventh revision), it was calculated by the reduced pressure heating drying method (direct method).

(Oil content)
The fat content was defined as the fat content of margarine relative to the total mass of the confectionery dough.

(Shape retention)
The planar shape of the baked confectionery was photographed, and based on the image, it was evaluated how much the shape of the confectionery collapsed compared to the planar shape of the confectionery (control product) of Reference Example 1. . Specifically, as shown in FIG. 1, the evaluation was performed in the following four stages based on the sample shapes 1 to 4 showing the collapse of the shape from the control product in stages.
[Evaluation criteria]
4: Sample shape 4 (shape deformation is least)-Extremely good 3: Sample shape 3 (shape deformation is small)-Good 2: Sample shape 2 (shape deformation is observed)-Slightly poor 1: Sample shape 1 (most of shape collapse)-bad

(Texture)
After baking, the confectionery of an Example, a comparative example, and a reference example was allowed to cool to room temperature, and then it was tasted by 10 trained panelists, and evaluated according to the following evaluation criteria using the texture of the confectionery of Reference Example 1 as a control. did. There was almost no difference in evaluation among the 10 panelists. The average value of the evaluation score of each panel was described in the table. In addition, evaluation was set to 3 or more as the pass level.
[Evaluation criteria]
4: Crispy as much as control 3: Crispy feeling is lower than control (brittle or hard)
2: Less crispy and moist 1: No crispy, sticky

As shown in Tables 1 and 2, 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.

In 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 β-starch) A degree of conversion of 3.6 and a viscosity at 4% concentration of 1400 mPa · s) were used. The same margarine as in Example 1 was used (hereinafter, 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). Moreover, the total protein mass contained in the said confectionery is 0.05 mass% or less per total solid content mass.

[Tart case fabric (part 1)]
Pregelatinized starch 21.0 (mass%)
Beta starch 31.5
Margarine 31.5
Powdered sugar 10.5
Dye 0.05
Vanilla extract 0.1
Butter flavor 0.1
Water balance
Total 100.00% by mass

[Preparation of confectionery dough and confectionery]
1) Mix margarine with a hand mixer until creamy.
2) Add powdered sugar and mix.
3) Add vanilla essence and butter flavor and mix.
4) Combine the dye and water, add to the dough in several batches, and mix well until uniform.
5) Add sieved starch (pregelatinized starch, beta starch), mix with a rubber spatula until the powderiness disappears, and collect the dough into a dough shape.
6) Wrap the prepared dough in a wrap and let it stand for 30 minutes in a refrigerator (3 ° C).
7) Next, divide the dough into about 35g, and let it sleep in a refrigerator (3 ° C) for 30 minutes.
8) Apply a small amount of oil to the tart mold, fill the mold and cover the bottom and sides of the mold while stretching the dough, and make a hole in the bottom with a fork.
9) Lay this again in the refrigerator (3 ℃) for 30 minutes.
10) Place the tartstone on the dough placed in the mold and bake it at 180 ° C for 15 minutes using an oven.
11) Remove the tartstone and bake at 180 ° C for 8 minutes.
12) The mold is taken out of the oven and cooled at room temperature until the heat is removed, and then the baked confectionery is removed from the mold and further cooled at room temperature to obtain a confectionery (tart case).
13) After packaging, freeze in a quick freezer.

[Evaluation of confectionery dough and confectionery] After baking, the shape of the tart case removed from the mold was very good (shape retention evaluation 4). In addition, the texture of the tart case eaten after cooling at room temperature was a crisp and light texture, and it was fragile and crushed in the mouth. In addition, the texture of the tart case eaten after freezing and thawing was not changed, and it was confirmed that the tart case had freezing tolerance, that is, it could be cold-thawed and manufactured and sold as a frozen food.

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. 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). Moreover, the total protein mass contained in the said confectionery is 0.05 mass% or less per total solid content mass.

[Tart case fabric (Part 2)]
Pregelatinized starch 25.6 (mass%)
Beta starch 25.6
Margarine 30.7
Powdered sugar 10.2
Dye 0.05
Vanilla extract 0.1
Butter flavor 0.1
Water balance
Total 100.00% by mass

[Evaluation of confectionery dough and confectionery]
After firing, the shape of the tart case removed from the mold was very good (shape retention evaluation 4). The texture of the tart case eaten after cooling at room temperature was a crunchy, hard texture. In addition, the texture of the tart case eaten after thawing after freezing remains the same, and it is confirmed that it has a freezing tolerance, that is, it can be frozen and thawed and can be manufactured and sold as a frozen food. It was done.

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 α-phosphorylated crosslinked tapioca starch (HP degree—viscosity of 4% concentration 260 mPa · s), and pregelatinized starch 2 was α-hydroxypropyl phosphate crosslinked tapioca starch (HP degree 2. 5 and 4% viscosity 130 mPa · s), and hydroxypropylated phosphate-crosslinked tapioca starch (HP degree of 3.6, 4% viscosity 1400 mPa · s) as β-starch. 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). Moreover, the total protein mass contained in the said confectionery is 0.05 mass% or less per total solid content mass.

[Tart case fabric (part 3)]
Pregelatinized starch 1 15.7 (mass%)
Pregelatinized starch 2 10.5
Beta starch 26.2
Margarine 31.5
Powdered sugar 10.5
Dye 0.05
Vanilla extract 0.1
Butter flavor 0.1
Water balance
Total 100.00% by mass

[Evaluation of confectionery dough and confectionery]
The shape of the tart case removed from the mold was extremely good (shape retention evaluation 4). In addition, the texture of the tart case eaten after baking and cooling at room temperature was slightly crispy and slightly stiff, and a texture that loosened in the mouth was obtained. In addition, the texture of the tart case eaten after freezing and thawing was not changed, and it was confirmed that the tart case had freezing tolerance, that is, it could be cold-thawed and manufactured and sold as a frozen food.

Claims (15)

1. Confectionery dough substantially free of wheat, milk, eggs and soy and containing pregelatinized starch and moisture.
2. The confectionery dough according to claim 1, further comprising β starch.
3. The confectionery dough according to claim 1 or 2, wherein the moisture content is 18 to 60% by mass with respect to the total mass of the confectionery dough.
4. Further containing fats and oils
   The confectionery dough according to any one of claims 1 to 3, wherein the content of the fat is 5 to 60% by mass with respect to the total mass of the confectionery dough.
5. The confectionery dough according to any one of claims 1 to 4, wherein the content of the pregelatinized starch is 7 to 60 mass% with respect to the total mass of the confectionery dough.
6. The confectionery dough according to any one of claims 2 to 5, wherein a content of the β starch is 1 to 50 mass% with respect to a total mass of the confectionery dough.
7. The confectionery dough according to any one of claims 2 to 6, wherein a mass ratio of the pregelatinized starch and the β starch is 1:50 to 50: 1.
8. A confectionery that is a thermoformed product of the confectionery dough according to any one of claims 1 to 7.
9. The confectionery according to claim 8, wherein the total protein mass is 5 mass% or less relative to the total solid content mass contained in the confectionery.
10. The confectionery according to claim 8 or 10, wherein the confectionery does not contain an allergen derived from wheat, milk, egg and soybean.
11. The confectionery according to any one of claims 8 to 10, which is a cookie, tart, sable, pie, bolo or biscuit.
12. A composition for producing a confectionery dough substantially free of wheat, milk, eggs and soy, comprising pregelatinized starch or pregelatinized starch and betastarch, substantially comprising wheat, milk, egg and soy No composition.
13. (A) mixing water and fats and oils to obtain a mixture;
    (B) A step of mixing a powder containing at least pregelatinized starch with the mixture, and a method for producing a confectionery dough.
14. The step (a) is a step of mixing water, fats and oils and β starch to obtain a mixture, or the step (b) is a step of mixing a powder containing pregelatinized starch and β starch into the mixture. The manufacturing method according to claim 15, wherein
15. A method for improving the shape retention of a confectionery, characterized in that the confectionery dough according to any one of claims 1 to 7 is used for the production of a confectionery.

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