Baked foods

Abstract

To provide a baked food having a good flavor and texture while containing substantially no protein, such as milk, egg or wheat.SOLUTION: The present invention provides: baked-food dough that contains water, oil and fat, starch, cyclodextrin, and a prescribed water-soluble gellant and contains substantially no protein; and a baked food obtained by baking the same.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dough for baked foods, which contains water, fats and oils, starch, cyclodextrin, and a specific water-soluble gelling agent, and is substantially free of protein, and to baked foods obtained by baking the dough. [Background technology]

[0002] Baked foods are foods made by baking dough prepared by stirring and mixing ingredients such as milk, eggs, and flour in an oven or the like (e.g., cookies, biscuits, crackers, cakes, bread, frozen cones, macaroons, wafers, etc.), and are popular with people of all ages and genders.

[0003] Methods for producing baked foods with good flavor and texture have been developed and reported so far. For example, Patent Document 1 discloses an oil-based confectionery that contains whole milk powder, trehalose, modified starch, vegetable oil, cyclodextrin, and lecithin.

[0004] Patent Document 2 discloses a method for producing a sponge cake in which eggs, sugar, wheat flour, and fats and oils are simultaneously mixed, aerated, and then baked, characterized in that the wheat flour used is wheat flour and / or starch blended so that the protein content is 5% by weight or less, and the fats and oils used are a mixed kneaded product whose main components are 30 to 80% by weight of fats and oils, 15 to 60% by weight of water, and 1 to 10% by weight of cyclodextrin.

[0005] Patent Document 3 discloses a method for producing baked foods such as monaka skin, which includes the steps of homogenizing a first ingredient containing fats and oils, an emulsifier, water, skim milk powder, etc. using a homogenizer to obtain a homogenized mixture; adding a second ingredient containing wheat flour, corn starch, highly branched cyclic dextrin, dextrin, etc. to the homogenized mixture and mixing to obtain a water-based dough; and baking the water-based dough.

[0006] Patent Document 4 discloses an oil-in-water emulsified oil composition for use in dough kneading, which contains oil, an emulsifier, reduced dextrin, branched dextrin, and cyclodextrin, and a pancake containing wheat flour, whole eggs, milk, etc.

[0007] Patent Document 5 discloses a powder mixture for macarons, which is characterized by containing dried egg white, cyclodextrin, and a thickening polysaccharide.

[0008] Furthermore, because typical baked foods contain milk, eggs, and wheat flour, people with allergies to these ingredients cannot eat them. For this reason, methods for producing baked foods that do not contain milk, eggs, or wheat as ingredients and can be eaten by people with allergies to these ingredients have been developed and reported. For example, Patent Document 6 discloses a method for producing rice flour bread that does not use allergens such as gluten, eggs, or dairy products, and involves baking a dough made by kneading rice flour with a thickener, yeast, oil, sugar, salt, and water, and then fermenting the dough, and the method is characterized by using hydroxypropyl methylcellulose as the thickener.

[0009] Patent Document 7 discloses a method for producing cakes that do not contain wheat, milk, or eggs, and includes the steps of: preparing mixture A by mixing chocolate, salad oil, and low-fat soy milk; adding rice flour, cocoa powder, and baking powder to mixture A to prepare mixture B; adding emulsified oil and fat to mixture B and foaming it to prepare a cake batter; and baking the batter.

[0010] Patent Document 8 discloses a soy protein-containing confectionery dough that does not contain wheat, milk, or eggs, and is characterized by containing soy protein, a starch-containing material other than wheat, and fats and oils.

[0011] Patent Document 9 discloses a full-fat soy flour-containing composition that includes full-fat soy flour, vegetable protein, an emulsifier, and a masking agent.

[0012] On the other hand, raw materials such as milk, eggs, and wheat flour function as emulsifiers in the dough of baked foods, imparting good physical properties to the dough and ultimately contributing to good flavor and texture after baking. For this reason, dough that does not use these raw materials may have insufficient emulsion stability, or the flavor, texture, and formability of the baked food obtained by baking may be unsatisfactory. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-189057 [Patent Document 2] Japanese Patent Publication No. 59-166030 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-089028 [Patent Document 4] Japanese Patent Application Laid-Open No. 2001-095489 [Patent Document 5] Japanese Patent Application Laid-Open No. 2011-055771 [Patent Document 6] Japanese Patent Application Laid-Open No. 2008-278827 [Patent Document 7] Japanese Patent Application Laid-Open No. 2017-176120 [Patent Document 8] Japanese Patent Application Laid-Open No. 2006-061029 [Patent Document 9] WO2009 / 113655 publication Summary of the Invention [Problem to be solved by the invention]

[0014] The present invention aims to provide a baked food product that is substantially free of proteins such as milk, eggs, and wheat, and that has good flavor, texture, and formability. [Means for solving the problem]

[0015] As a result of extensive research to solve the above problems, the present inventors have found that by using an emulsion composition containing water, fats and oils, starch, cyclodextrin, and a specified water-soluble gelling agent as a dough and baking this, baked foods that are substantially free of proteins such as milk, eggs, and wheat and have good flavor, texture, and formability can be obtained. The present invention is based on these new findings and includes the following inventions. [1] A dough for baked foods, comprising water, fats and oils, starch, cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, and which is substantially free of protein. [2] The dough for baked foods according to [1], wherein the fat or oil is one or more selected from the group consisting of canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, coconut oil, tea oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, and grape oil. [3] The dough for baked foods according to [1] or [2], wherein the cyclodextrin is α-cyclodextrin. [4] The dough for baked foods according to any one of [1] to [3], wherein the starch is one or more selected from the group consisting of potato starch, tapioca starch, sweet potato starch, taro starch, rice starch, corn starch, waxy corn starch, high-amylose corn starch, mung bean starch, arrowroot starch, dogtooth violet starch, bracken starch, sago starch, lotus root starch, and modified starches and dextrins thereof. [5] A baked food product obtained by baking the dough for baked food of any one of [1] to [4]. [6] A baked food product of [5] that is a frozen cone, a monaka shell, a wafer, a kawara senbei (roasted rice cracker), a nanbu senbei (rice cracker), a cookie, a sable, a biscuit, a cracker, a scone, a gaufre, or an edible container. [7] A method for producing a baked food product, comprising baking the dough for baked food product according to any one of [1] to [4]. [8] A kit for producing a dough for baked foods according to any one of [1] to [4], comprising fats and oils, starch, cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum. [Effects of the Invention]

[0016] According to the present invention, baked foods that are substantially free of proteins such as milk, eggs, and wheat and that have good flavor, texture, and formability can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention relates to a dough for baked foods, which contains water, fats and oils, starch, cyclodextrin, and a specific water-soluble gelling agent, and is substantially free of protein, and to baked foods obtained by baking the dough.

[0018] In the present invention, "dough for baked foods" refers to an emulsified composition for producing baked foods. Unlike general dough for baked foods, the dough for baked foods of the present invention does not contain proteins derived from milk, eggs, wheat, etc. as raw materials, but is made by emulsifying fats and oils into oil-in-water droplets. It has excellent emulsion stability and soft, smooth physical properties, can be easily subjected to a baking process, and can be baked to produce baked foods with good flavor, texture, and formability.

[0019] In the present invention, "baked food" refers to food or baked confectionery made by baking the baked food dough in an oven or the like, and examples include, but are not limited to, cookies, sables, biscuits, crackers, scones, gaufres, pound cake, sponge cake, butter cake, pancakes, bread, macarons, tart (base), waffles, flour-based snacks, frozen dessert cones (ice cream cones, sugar cones, waffle cones, soft-serve ice cream cones, etc.), monaka wafer shells, wafers, edible containers, kawara rice crackers, Nanbu rice crackers, rice crackers, boro, manju, castella, etc. Preferably, "baked food" in the present invention refers to frozen dessert cones, monaka wafer shells, wafers, kawara rice crackers, Nanbu rice crackers, cookies, sables, biscuits, crackers, scones, gaufres, or edible containers. The baked food of the present invention is strictly different from the above-mentioned conventionally known baked foods in that it does not contain proteins derived from milk, eggs, wheat, etc. as raw materials, but it has physical properties, shape, texture, and / or flavor that are equivalent to or similar to those of the conventionally known baked foods.

[0020] In the present invention, "substantially free of protein" means that the baked food dough of the present invention does not contain proteins in a form that exerts an emulsifying effect, but does not necessarily mean that all proteins are completely absent. Proteins are generally composed of hydrophobic and hydrophilic amino acid residues and have emulsifying properties due to their amphipathic properties. Therefore, in many emulsified foods (including baked food dough), proteins function as emulsifiers. In general baked food dough, this function is fulfilled by proteins contained in milk or eggs, which are included as ingredients. On the other hand, the baked food dough of the present invention is composed of an oil-in-water emulsion containing water, fats and oils, starch, cyclodextrin, and a specific water-soluble gelling agent, and can be substantially free of proteins that function as emulsifiers. Preferably, in the present invention, "substantially free of protein" means that the dough is substantially free of proteins derived from specific ingredients (allergens) such as eggs, milk, and wheat. More preferably, in the present invention, "substantially free of protein" means that the protein content derived from specific ingredients (allergens) such as eggs, milk, and wheat per gram of the baked food dough of the present invention is less than 10 μg, and even more preferably, it means that the baked food dough of the present invention does not contain any proteins that are allergens such as eggs, milk, and wheat (for example, one or more substances selected from seven specific ingredients and 21 items equivalent to specific ingredients).

[0021] In the present invention, "oils and fats" refers to edible animal and vegetable oils and fats (sometimes referred to as edible oils), and such oils and fats have a solid fat content (SFC) at 10°C of 0% to 35%, preferably 0% to 30%, and more preferably 0% to 25%. The SFC at 20°C of such oils and fats is preferably 0% to 25%, preferably 0% to 20%, and more preferably 0% to 15%. Furthermore, such oils and fats preferably have a melting point in the range of 20°C or higher, 23°C or higher, 25°C or higher, 27°C or higher, 30°C or higher, or 35°C or higher. The upper limit of the melting point is not particularly limited, but can be, for example, 50°C or lower, 45°C or lower, or 40°C or lower. Alternatively, such oils and fats preferably have a freezing point in the range of 12°C or lower, 6°C or lower, 4°C or lower, 0°C or lower, -3°C or lower, -5°C or lower, -7°C or lower, -10°C or lower, or -15°C or lower. The lower limit of the freezing point is not particularly limited, but can be, for example, −25° C. or higher, or −20° C. or higher.

[0022] The oils and fats that can be used in the present invention are preferably edible vegetable oils and fats, and more specifically, examples thereof include, but are not limited to, canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil (e.g., palm oil, coconut oil), tea oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, and grape oil. Edible animal oils and fats that do not contain or have removed allergens (e.g., one or more substances selected from the seven specified allergens and 21 substances equivalent to specified allergens) are preferred. Any of the oils and fats may be used alone, or different oils and fats may be used in combination.

[0023] The dough for baked foods of the present invention contains fats and oils in an amount of 50% by weight or less, for example, 45% by weight or less, 40% by weight or less, 35% by weight or less, 30% by weight or less, 25% by weight or less, or 20% by weight or less. The lower limit of the fat and oil content is not particularly limited, but it can be 5% by weight or more, for example, 8% by weight or more, 10% by weight or more, or 15% by weight or more. The range of the fat and oil content in the dough for baked foods of the present invention can be expressed using two values ​​selected from the above upper and lower limits, respectively. For example, the fat and oil content is in the range of 5% by weight to 50% by weight, 8% by weight to 45% by weight, 10% by weight to 40% by weight, 10% by weight to 35% by weight, 10% by weight to 30% by weight, 15% by weight to 25% by weight, or 15% by weight to 20% by weight of the total dough. The fat and oil content in the dough for baked foods of the present invention can be appropriately selected from the above amounts depending on the baked food.

[0024] In the dough for baked foods of the present invention, by adjusting the amount of fat to 50% by weight or less, a dough with excellent emulsification stability and soft, smooth physical properties can be achieved. On the other hand, if the amount of fat is more than 50% by weight, the dough may have a strong oily feel, such as stickiness, sliminess, or viscosity, and may not have the desired physical properties. Furthermore, the flavor, texture, and formability of the baked food obtained by baking may be impaired. Furthermore, if the amount of fat is less than 5% by weight, emulsification may be insufficient, resulting in the dough not having the desired physical properties. Furthermore, the flavor, texture, and formability of the baked food obtained by baking may be impaired.

[0025] In the dough for baked foods of the present invention, water can be contained in any amount that is capable of emulsifying the fat and oil to form an oil-in-water emulsion with other ingredients. For example, the dough for baked foods of the present invention contains water in an amount of 5% by weight or more, for example, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more. The upper limit is not particularly limited, but the amount can be 50% by weight or less, for example, 45% by weight or less, 40% by weight or less, 35% by weight or less, 30% by weight or less, 25% by weight or less, or 20% by weight or less. The range of the water content in the dough for baked foods of the present invention can be expressed using two numerical values ​​selected from the upper and lower numerical values, respectively. For example, the water content is in the range of 5% by weight to 50% by weight, 5% by weight to 40% by weight, 5% by weight to 30% by weight, 5% by weight to 20% by weight, 10% by weight to 20% by weight, or 15% by weight to 20% by weight of the total dough. The water content of the dough for baked foods of the present invention can be appropriately selected from the above amounts depending on the type of baked food. By adjusting the amount of water contained in the dough for baked foods of the present invention within the above range, desirable physical properties of the dough can be obtained. On the other hand, when the amount of water contained in the dough for baked foods of the present invention is either less or more than the above range, insufficient emulsification of the oil and fat occurs, and the dough may not have desirable physical properties. In addition, the flavor, texture, and formability of the baked food obtained by baking may be impaired.

[0026] Examples of "starch" that can be used in the present invention include potato starch, tapioca starch, sweet potato starch, taro starch, rice starch, corn starch, waxy corn starch, high-amylose corn starch, mung bean starch, arrowroot starch, dogtooth violet starch, bracken starch, sago starch, lotus root starch, wheat starch, and modified starches and dextrins thereof. While wheat starch and modified starches thereof can be used in the present invention, wheat starch and modified starches from which allergen proteins such as gluten have been removed are used from the perspective of allergen-free production. Preferably, the "starch" used in the present invention is other than wheat starch. Examples of "modified starch" include acid-treated starch obtained by treating starch with an acid such as hydrochloric acid or sulfuric acid; roasted starch obtained by heating and roasting starch; enzyme-treated starch obtained by treating starch with an enzyme such as amylase, glucoamylase, isoamylase, or pullulanase; oxidized starch obtained by oxidizing starch with an oxidizing agent such as hypochlorite (e.g., acetylated oxidized starch); and esterified starch obtained by treating starch with acetic anhydride, octenyl succinic acid, phosphate, or the like (e.g., acetylated starch, octenyl succinated starch, phosphate). monoesterified starch, etc.); etherified starches obtained by adding a functional group to starch via an ether bond (e.g., carboxymethylated starch, carboxyethylated starch, hydroxypropylated starch, hydroxyethylated starch, etc.); and crosslinked starches obtained by intermolecular or intramolecular crosslinking with functional groups such as phosphate groups or adipic acid groups introduced into starch (e.g., phosphate-crosslinked starch, adipic acid-crosslinked starch, hydroxypropylated phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, etc.). Furthermore, pregelatinized starches obtained by pregelatinizing these starches can also be used in the present invention. "Dextrin" is a polysaccharide obtained by partially hydrolyzing the above-mentioned starch with an enzyme, acid, or heat treatment. Dextrins usable in the present invention have a dextrose equivalent value (DE value) of 20 or less, for example, 18 or less. Any of these starches may be used alone, or different starches may be used in combination.

[0027] The dough for baked foods of the present invention contains starch in an amount of 5% by weight or more, e.g., 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, or 35% by weight or more. The upper limit is not particularly limited, but the amount can be 60% by weight or less, e.g., 55% by weight or less, 50% by weight or less, 45% by weight or less, or 40% by weight or less. The range of starch content in the dough for baked foods of the present invention can be expressed using two values ​​selected from the above upper and lower limits, respectively. For example, the starch content is in the range of 5% to 60% by weight, 5% to 50% by weight, 5% to 40% by weight, 5% to 30% by weight, 5% to 25% by weight, or 10% to 25% by weight of the total dough. The starch content in the dough for baked foods of the present invention can be selected appropriately from the above amounts depending on the baked food. By adjusting the amount of starch contained in the dough for baked foods of the present invention within the above range, it is possible to obtain desirable physical properties for the dough. On the other hand, when the amount of starch contained in the dough for baked foods of the present invention is either less or more than the above range, the dough may not have desirable physical properties, and the flavor, texture, and formability of the baked food obtained by baking may be impaired.

[0028] "Cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples thereof include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrin, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-Cyclodextrin is preferred. α-Cyclodextrin is highly soluble in water and can produce dough with soft and smooth physical properties.

[0029] The dough for baked foods of the present invention can contain cyclodextrin together with a predetermined water-soluble gelling agent (described in detail below) in an amount sufficient to impart emulsion stability to the dough for baked foods. For example, the dough for baked foods of the present invention can contain cyclodextrin in an amount of 0.05% by weight or more, e.g., 0.1% by weight or more, 0.5% by weight or more, 0.7% by weight or more, or 1% by weight or more. The upper limit is not particularly limited, but the dough can contain cyclodextrin in an amount of 3% by weight or less, e.g., 2.5% by weight or less, 2% by weight or less, 1.5% by weight or less, or 1% by weight or less. The range of the cyclodextrin content in the dough for baked foods of the present invention can be expressed using two values ​​selected from the upper and lower limits, respectively. For example, the cyclodextrin content is 0.05% by weight to 3% by weight, e.g., 0.1% by weight to 2% by weight, e.g., 0.1% by weight to 1% by weight, of the total dough. The cyclodextrin content in the dough for baked foods of the present invention can be appropriately selected from the above amounts depending on the type of baked food. By adjusting the amount of cyclodextrin contained in the dough for baked foods of the present invention within the above range, emulsion stability can be imparted to the dough for baked foods, resulting in desirable physical properties for the dough. On the other hand, if the amount of cyclodextrin contained in the dough for baked foods of the present invention is less than the above range, the emulsion stability of the dough for baked foods may be insufficient, and the flavor, texture, and formability of the baked food obtained by baking may be impaired. On the other hand, if the amount of cyclodextrin contained in the dough for baked foods of the present invention is greater than the above range, the dough for baked foods may become too viscous or lose its softness and smoothness, resulting in undesirable physical properties for the dough. Furthermore, the flavor, texture, and formability of the baked food obtained by baking may be impaired.

[0030] In the present invention, the term "water-soluble gelling agent" generally refers to a substance that dissolves in water and imparts viscosity (sometimes also referred to as a thickener, thickening stabilizer, thickening agent, etc.). Examples of water-soluble gelling agents that can be used in the present invention include carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum. Any of these water-soluble gelling agents may be used alone, or different water-soluble gelling agents may be used in combination.

[0031] The dough for baked foods of the present invention can contain a water-soluble gelling agent together with cyclodextrin in an amount sufficient to impart emulsion stability to the dough for baked foods. For example, the dough for baked foods of the present invention can contain the water-soluble gelling agent in an amount of 0.01% by weight or more, e.g., 0.05% by weight or more, 0.1% by weight or more, 0.15% by weight or more, 0.2% by weight or more, or 0.25% by weight or more. The upper limit is not particularly limited, but the dough can contain the water-soluble gelling agent in an amount of 3% by weight or less, e.g., 2% by weight or less, 1% by weight or less, 0.8% by weight or less, or 0.5% by weight or less. The range of the water-soluble gelling agent content in the dough for baked foods of the present invention can be expressed using two values ​​selected from the upper and lower limits, respectively. For example, the content of the water-soluble gelling agent is in the range of 0.01% to 3% by weight of the total dough, for example, 0.05% to 2% by weight, for example, 0.1% to 1% by weight, 0.1% to 0.8% by weight, or 0.15% to 0.5% by weight. The content of the water-soluble gelling agent in the dough for baked foods of the present invention can be appropriately selected from the above amounts depending on the baked food. By adjusting the amount of water-soluble gelling agent contained in the dough for baked foods of the present invention to fall within the above range, emulsion stability can be imparted to the dough for baked foods, resulting in desirable physical properties for the dough. On the other hand, if the amount of water-soluble gelling agent contained in the dough for baked foods of the present invention is less than the above range, the emulsion stability of the dough for baked foods may be insufficient, and the flavor, texture, and formability of the baked food obtained by baking may be impaired. Furthermore, if the amount of water-soluble gelling agent contained in the dough for baked foods of the present invention is greater than the above range, the dough for baked foods may become too viscous or may become less soft and smooth, resulting in the dough not having the desired physical properties, and the flavor, texture, and formability of the baked food obtained by baking may be impaired.

[0032] The dough for baked foods of the present invention can impart high emulsion stability to the oil-in-water emulsion by using the above-mentioned cyclodextrin in combination with a water-soluble gelling agent, and therefore may also be substantially free of emulsifiers that have been commonly used in foods and beverages (especially dough for baked foods) in the past (although this does not exclude the inclusion of emulsifiers). Preferably, the dough for baked foods of the present invention is substantially free of emulsifiers. Examples of such emulsifiers include glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin (e.g., soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, linseed lecithin, egg yolk lecithin, as well as enzymatically hydrolyzed lecithins thereof, hydrogenated lecithins, etc.). In the present invention, "substantially free of emulsifiers" means that emulsifiers are not contained in the dough for baked foods of the present invention in a form that exerts an emulsifying effect, and does not mean that no emulsifiers are contained at all. The dough for baked foods of the present invention is substantially free of emulsifiers, and therefore has higher emulsion stability and desirable physical properties as a dough. Furthermore, when baked, baked foods with good flavor, texture, and formability can be obtained.

[0033] In addition to the above ingredients, the dough for baked foods of the present invention may optionally contain other ingredients commonly used in the production of foods and beverages, such as preservatives, antiseptics, antioxidants, colorants, solvents, solubilizers, isotonicity agents, flavorings, pH adjusters, fragrances, inorganic salts, sugars and sweeteners (e.g., glucose, fructose, maltose, trehalose, arabinose, xylose, galactose, sugar, lactose, maltose, brown sugar, etc.), flavor and taste components, acidulants, vitamins, yeast, leavening agents, etc. The amounts of these other ingredients may be selected appropriately as long as they do not interfere with the desired physical properties of the dough for baked foods of the present invention.

[0034] The dough for baked foods of the present invention can be produced by mixing and stirring water, oil, starch, cyclodextrin, a specified water-soluble gelling agent, and, if necessary, other ingredients in the amounts described above. All of the ingredients may be mixed and stirred together, or the ingredients may be added separately or in any combination sequentially (in any order) and mixed and stirred. The resulting dough for baked foods can be filled into a suitable container, sealed, and subjected to heat sterilization or other treatment before serving.

[0035] The dough for baked foods of the present invention can also be provided in the form of a kit for producing dough for baked foods. The kit for producing dough for baked foods contains the fats and oils, starch, cyclodextrin, and a specified water-soluble gelling agent, as well as other ingredients, and optionally water, in the above-mentioned amounts or ratios, and these ingredients can be contained individually in separate containers or in any combination in separate containers.

[0036] The fats and oils, starch, cyclodextrin, water-soluble gelling agent, and other components contained in the kit may be in a solid form such as powder or granules (using an excipient (dextrin, etc.) as needed), or in a liquid form such as an aqueous solution or dispersion. Depending on the form, each component can be subjected to heat sterilization or the like before or after being placed in a container, and can be used as a component of the kit.

[0037] The kit can be used in accordance with the method for producing dough for baked foods of the present invention described above. The dough for baked foods of the present invention can be obtained by adding a predetermined amount of water (if any of the components of the kit are in liquid form, the water contained therein can be used) to a container such as a bowl, and mixing and stirring using a mixer, blender, etc.

[0038] The dough for baked foods of the present invention has excellent emulsion stability, with water and fats being less likely to separate, preferably not separating at all. Furthermore, the dough for baked foods of the present invention has soft and smooth physical properties, which allows for excellent ease of operation (ease of handling) in the dough production process and the baked food production process. Furthermore, the dough for baked foods of the present invention has little or no oil separation, making it possible to produce baked foods with good flavor, texture, and formability.

[0039] Depending on the desired method of producing the baked food, the dough for baked food of the present invention can be placed in a predetermined mold or spread on a plate and baked in an oven at 160°C to 250°C, for example 180°C to 190°C, for 1 to 60 minutes, for example 2 to 3 minutes, to produce a baked food. The resulting baked food can then be subjected to a shaping step. In one embodiment, for example, the resulting baked food can be pressed into a mold while still hot and solidified as it cools, thereby shaping it into the desired shape (e.g., a cup, a plate, etc.).

[0040] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0041] 1. Experimental Method (1) Preparation of baked foods (frozen cones) Baked foods (cones for frozen desserts) of Examples 1 to 12 and Comparative Examples 1 to 7 were produced according to the typical compositions shown in Tables 1-1 and 1-2 below, following a conventional method for producing cones for frozen desserts. Palm oil was used as the fat. The ingredients were mixed using a homogenizer at 2,000 rpm for 3 minutes to emulsify the mixture, and 20 g of the resulting dough was spread thinly into a circle on the plate of a press-type waffle cone maker. It was baked at 180°C for 2 minutes while being pressed from above, and then formed into a cone shape using a cone mold, producing baked foods with a thickness of approximately 2 to 3 mm. The amount of each ingredient in the tables is shown in grams.

[0042] (2) Evaluation of baked foods The dough prepared as described above and the baked products were evaluated on a 5-point scale of 5: good, 4: fairly good, 3: acceptable, 2: somewhat poor, and 1: poor for the following criteria: "oil separation from the dough," "oil separation after baking," "holes and formability after baking," and "crispy texture of the baked product." The weight after baking is shown as an average value (n=2). "Formability" refers to the ability to form the intended shape of the baked food. In other words, "good" formability means that the baked food has the intended shape, and "poor" formability means that the baked food does not have the intended shape (e.g., holes, cracks, crumbles, irregular shapes, etc.).

[0043] 2.Results The evaluation results of the baked foods are shown in Tables 1-1 and 1-2 below. In Examples 1 and 2, which contained oil, water, xanthan gum, α-cyclodextrin, potato starch, and cornstarch, good results were obtained for both the dough and the baked products. In both cases, the baked products, while still hot after baking, were wrapped around a cone-shaped mold and formed into the typical shape of a frozen dessert cone.

[0044] In addition, in Example 3, in which the amount of oil and fat was increased, separation of some oil was observed after baking, but the dough and baked product were both good.

[0045] In addition, in Examples 4-12, in which CMC, guar gum, glucomannan, locust bean gum, tamarind gum, gellan gum, κ-carrageenan, ι-carrageenan, and λ-carrageenan were used instead of xanthan gum as the water-soluble gelling agent, good results were obtained in both the dough and the baked product.

[0046] On the other hand, in Comparative Example 1, which did not contain xanthan gum or α-cyclodextrin, the water and fat separated, making it impossible to form a dough, and baking was not possible. In Comparative Example 2, which did not contain xanthan gum, the water and fat separated, making it impossible to form a dough, and the baked product did not produce good results. In Comparative Example 3, which did not contain α-cyclodextrin, the dough formed was so unstable that separation of the water and fat was observed in a short period of time, and separation of oil was observed after baking.

[0047] In Comparative Examples 4 and 5, in which emulsifiers (monoglyceride (Sunsoft No. 8070V), glycerin fatty acid ester (Ryoto Polyglycerol SWA-10D)) were further added, the dough became hard and was difficult to spread thinly into a circle, and separation of water and oil was observed. Furthermore, separation of oil was observed after baking. These results are thought to be due to the emulsifier inhibiting Pickering emulsification by α-cyclodextrin.

[0048] In Comparative Examples 6 and 7, which contained gum arabic and pectin instead of xanthan gum, separation of oil was observed in the dough and after baking, and the baked products did not produce good results.

[0049] [Table 1-1]

[0050] [Table 1-2]

[0051] From the above results, it was confirmed that by combining water, oils and fats, starch, cyclodextrin, and a water-soluble gelling agent such as xanthan gum, it is possible to form a dough for baked foods that has excellent emulsion stability and soft, smooth physical properties without substantially containing proteins such as milk or eggs or emulsifiers, and that by baking this dough, baked foods with good flavor, texture, and formability can be obtained.

[0052] 3. Making baked foods (cookies) The baked food product (cookies) of Example 13 was prepared according to a conventional cookie manufacturing method, based on the representative composition shown in Table 2 below. Palm oil was used as the fat. The fat and oil, as well as the granulated sugar, water, α-cyclodextrin, and xanthan gum, were each mixed and stirred using a homogenizer, and then the two were combined and emulsified. Potato starch and cornstarch were added to the resulting mixture and mixed. The resulting dough was formed into rods approximately 1.5 cm in diameter and chilled in a refrigerator for 30 minutes. Next, the dough was cut into pieces approximately 8 mm thick, arranged on oven pads, and baked in a preheated oven at 170°C for 15 minutes to produce the baked food product (cookies). In Example 13, good results were obtained for both the dough and the baked product. The dough had excellent emulsion stability, no oil separation was observed, and the cookie dough had good shape retention. Furthermore, the baked product after baking had no oil separation and had good flavor, texture, and formability as a cookie.

[0053] [Table 2]

Claims

1. A dough for baked foods, comprising 5% to 20% by weight of water, 20% to 40% by weight of fats and oils, 35% to 55% by weight of starch, 0.1% to 0.7% by weight of α-cyclodextrin, and 0.1% to 0.5% by weight of at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, and not containing any emulsifiers other than proteins and α-cyclodextrin, The baked food dough is a frozen cone, a monaka skin, a wafer, a kawara rice cracker, a nanbu rice cracker, a cookie, a sable, a biscuit, a cracker, a scone, a gaufre, or an edible container.

2. 2. The dough for baked foods according to claim 1, wherein the oil or fat is one or more selected from the group consisting of canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, shiso oil, perilla oil, sunflower oil, coconut oil, tea oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, and grape oil.

3. 3. The dough for baked foods according to claim 1 or 2, wherein the starch is one or more selected from the group consisting of potato starch, tapioca starch, sweet potato starch, taro starch, rice starch, corn starch, waxy corn starch, high-amylose corn starch, mung bean starch, arrowroot starch, dogtooth violet starch, bracken starch, sago starch, lotus root starch, and modified starches and dextrins thereof.

4. A baked food product, which is a frozen cone, a monaka shell, a wafer, a kawara rice cracker, a nanbu rice cracker, a cookie, a sable, a biscuit, a cracker, a scone, a gaufre, or an edible container, obtained by baking the dough for baked foods according to any one of claims 1 to 3.

5. A method for producing a baked food, such as a frozen cone, a monaka skin, a wafer, a kawara rice cracker, a nanbu rice cracker, a cookie, a sable, a biscuit, a cracker, a scone, a gaufre, or an edible container, comprising baking the baked food dough according to any one of claims 1 to 3.

6. A kit for producing the dough for baked foods according to any one of claims 1 to 3, comprising fats and oils, starch, α-cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum.

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