Flour-free cooked sponge cake sheet

Abstract

To provide cooked sheet-like sponge dough that does not crack when formed into a spiral shape or collapse after forming, and has a fluffy texture similar to a regular roll cake made with wheat flour, even without using any grain flour and a roll cake using the dough.SOLUTION: There is provided dough for cooking that contains grain flour at most 4 wt.% or less of a whole dough for cooking, and that contains, based on whole eggs 100 pts.wt. contained in the dough, 4 to 12 pts.wt. of corn starch and 6 to 20 pts.wt. of a foaming composition containing 5 to 30 wt.% of an emulsifier in the entire foaming composition, 0.3 to 2.5 pts.wt. of cyclodextrin, and 25 to 40 pts.wt. of a paste-like composition at room temperature made by coagulating casein protein with an acid. 1.2 to 2 pts.wt. of baking powder, and 1 to 25 pts.wt. of at least one selected from the group consisting of sugars, sugar alcohols, and highly sweeteners.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dough for cooking by heating, a cooked sponge dough sheet obtained by cooking the dough by heating, a roll cake using the cooked sponge dough sheet, and methods for producing the same. [Background technology]

[0002] Roll cakes are a type of confectionery made by rolling cream into a sheet of baked sponge cake and forming it into a spiral shape. They are sold at convenience stores and supermarkets and are very popular.

[0003] Meanwhile, low-carbohydrate diets, a type of dietary therapy that restricts the proportion and amount of carbohydrate intake in order to reduce sugar intake, have become popular in recent years for the purpose of treating obesity and diabetes. Such diets are also called "carbohydrate-restricted diets" or "low-carb diets (Lo-Carb)." The sponge dough used in roll cakes contains a large amount of wheat flour, which has a high sugar content. For this reason, low-sugar confectionery products that replace part of the wheat flour with soy flour, wheat bran, dietary fiber, etc. have recently been sold.

[0004] Previously, methods for producing confectioneries with reduced carbohydrate content have been disclosed, including the complete replacement of sugars such as sucrose with sugar alcohols and high-intensity sweeteners, and the appropriate replacement of starchy ingredients such as wheat flour with insoluble dietary fiber and protein ingredients (Patent Document 1). In Example 1, wheat flour was replaced with soy protein and insoluble dietary fiber in the production of a sponge cake. However, compared to when wheat flour was used, the formation and maintenance of the porous structure of the sponge cake were insufficient, and the sponge cake was prone to cracking and collapsed after shaping, especially when formed into a spiral shape like a roll cake. Furthermore, the high insoluble dietary fiber content resulted in an undesirable, stiff texture, and the distinctive soybean flavor was noticeable, which was undesirable in terms of taste. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-106584 Summary of the Invention [Problem to be solved by the invention]

[0006] We have been investigating various low-carbohydrate foods that do not use wheat flour at all, and the object of the present invention is to provide a cooked sheet-like sponge dough that does not crack when formed into a spiral shape or collapse after forming, and has a fluffy texture similar to that of a regular wheat-flour-based roll cake, even though it does not use any grain flour at all, and a roll cake made with said dough. [Means for solving the problem]

[0007] As a result of extensive research to solve the above-mentioned problems, the inventors have discovered that a cooked sheet-like sponge dough prepared by heating and cooking a dough for cooking containing specific amounts of whole eggs; cornstarch; a foaming composition containing a specific amount of an emulsifier; cyclodextrin; a composition that is paste-like at room temperature and is obtained by coagulating casein protein with acid; baking powder; and at least one selected from the group consisting of sugars, sugar alcohols, and intense sweeteners forms a porous skeleton like a sponge dough made using wheat flour, even though it does not contain grain flour, and the dough does not crack when rolled up with cream and shaped into a spiral, and does not collapse after shaping, thereby completing the present invention.

[0008] Specifically, the first aspect of the present invention relates to a cooking dough containing no more than 4% by weight of cereal flour, and the cooking dough contains, relative to 100 parts by weight of whole eggs in the dough, 4 to 12 parts by weight of cornstarch, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier based on the entire foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with acid, 1.2 to 2 parts by weight of baking powder, and 1 to 25 parts by weight of at least one kind selected from the group consisting of sugars, sugar alcohols, and intense sweeteners. The second aspect of the present invention relates to a cooked sheet-like sponge dough obtained by cooking the cooking dough in a mold sized to form a sheet. The third aspect of the present invention relates to a roll cake having a sponge dough, wherein the sponge dough is the cooked sheet-like sponge dough. A fourth aspect of the present invention relates to a method for producing cooked sheet-like sponge dough, the method comprising: mixing and stirring 100 parts by weight of whole eggs contained in the dough for cooking with 4 to 12 parts by weight of cornstarch, 1 to 25 parts by weight of at least one kind selected from the group consisting of sugars, sugar alcohols, and intense sweeteners, 6 to 20 parts by weight of a foaming composition containing an emulsifier at 5 to 30% by weight of the foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, 25 to 40 parts by weight of a composition that forms a paste at room temperature by coagulating casein protein with acid, and 1.2 to 2 parts by weight of baking powder, and then pouring the dough for cooking into a mold sized to form a sheet, followed by cooking at 160 to 220°C for 10 to 25 minutes. A fifth aspect of the present invention relates to a method for producing a roll cake, which comprises placing cream on the cooked sheet-like sponge dough obtained by the above-mentioned production method, and then rolling up the dough. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a cooked sheet-like sponge dough that does not crack when formed into a spiral shape or collapse after forming, and has a fluffy texture similar to that of a normal roll cake made using wheat flour, even without using any grain flour, and a roll cake made using the dough. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. The cooking dough of the present invention is characterized by containing as little cereal flour as possible, and preferably no cereal flour at all, and containing specific amounts of whole eggs, cornstarch, a foaming composition containing a specific amount of an emulsifier, cyclodextrin, a composition that is paste-like at room temperature obtained by coagulating casein protein with acid, baking powder, and at least one kind selected from the group consisting of sugars, sugar alcohols, and intense sweeteners. Cooking the cooking dough produces a cooked sponge dough sheet, and cream is placed on the cooked sponge dough sheet, which is then rolled up to produce a roll cake.

[0011] The cereal flour is made by grinding cereal grains into powder, and refers to the type of flour generally used in confectionery dough. Examples include wheat flour, rice flour, barley flour, rye flour, soybean flour, corn flour, etc. Note that the cereal flour in the present invention does not include flour obtained by extracting only starch granules from cereal grains.

[0012] The content of the cereal flour is preferably 4% by weight or less, more preferably 3% by weight or less, and even more preferably 2% by weight or less, based on the total dough to be cooked. From the viewpoint of low carbohydrate content, the less the better, and from the viewpoint of food labeling, it is preferable to contain no cereal flour at all (0% by weight), as this can emphasize the low carbohydrate content and also allows for greater enjoyment of the effects of the present invention.

[0013] The corn flour is made by drying corn, removing the seed coat and germ, and grinding it into flour. From the standpoint of flavor and texture, if corn flour is added, it is preferable that the amount of corn flour be less than 3% by weight of the entire dough for cooking, and more preferably 0% by weight.

[0014] Furthermore, among the starch granules extracted from grains, the content of starch granules other than cornstarch derived from corn is preferably less than 2% by weight, more preferably 0% by weight, of the entire dough to be cooked by heating.

[0015] The whole egg is liquid and is the contents obtained by removing the eggshell from a chicken egg, or a mixture of liquid egg yolk and liquid egg white. The contents after removing the eggshell may be used as is, or the contents may be prepared by beating and loosening the egg yolk and egg white together, or the egg yolk and egg white may be separated and then beated and mixed together. In this case, the liquid egg yolk / liquid egg white (dry mass ratio) is preferably 1.2 to 3, more preferably 1.5 to 2.7, and even more preferably 1.7 to 2.5. The whole egg, liquid egg yolk, and liquid egg white may be frozen and then thawed for use. Eggs that can be used include eggs from edible birds such as chickens, quails, wild ducks, and geese. Among these, chicken eggs are preferred because of their ease of availability.

[0016] The cornstarch is starch extracted from corn. The cornstarch content is preferably 4 to 12 parts by weight, more preferably 6 to 9 parts by weight, and even more preferably 7 to 9 parts by weight, per 100 parts by weight of whole eggs contained in the dough for cooking. If the content is less than 4 parts by weight, the porous structure of the cooked sponge dough sheet cannot be sufficiently strengthened, which may cause the dough to shrink after baking or result in a poor fluffy texture. If the content is more than 12 parts by weight, the baked dough may lack the fluffy texture and have a hard, dry texture. Although the corn flour contains starch granules, they do not function sufficiently as cornstarch. Therefore, even if corn flour is used in the present invention, the starch granules contained therein are not counted as cornstarch.

[0017] From the viewpoint of cost, the cornstarch preferably has a high content, but a part of the cornstarch may be replaced with starch having an amylopectin content of 80% or less. The type of starch is not particularly limited as long as it satisfies the amylopectin content requirement, and examples thereof include potato starch, sweet potato starch, sago starch, wheat starch, rice starch, and chemically and / or physically treated modified starches.

[0018] The foaming composition containing a specific amount of emulsifier is a foaming agent that contains at least an emulsifier, sugars, and water, and optionally also contains edible oils and fats, ethanol preparations, colorants, thickening polysaccharides, salts, etc. The foaming composition preferably contains 5 to 30% by weight of the emulsifier based on the total weight of the foaming composition, more preferably 10 to 25% by weight, and even more preferably 12 to 20% by weight. If the amount is less than 5% by weight, the dough may not be sufficiently aerated, while if the amount is more than 30% by weight, the effect may plateau or the flavor of the ingredients may be impaired due to a bitter or unpleasant taste.

[0019] The emulsifier may be at least one selected from the group consisting of monoglycerides, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and polyglycerin fatty acid esters.

[0020] The content of the foaming composition is preferably 6 to 20 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking. It is more preferably 10 to 17 parts by weight, and even more preferably 12 to 14 parts by weight. If the content is less than 6 parts by weight, the dough will not foam sufficiently, resulting in a core in the dough after baking, which may result in a poor fluffy texture at the beginning of the baking process or cracks during shaping. If the content is more than 20 parts by weight, the dough after cooking may not have a fluffy texture at the beginning of the baking process, resulting in a sticky texture, or the flavor of the emulsifier may result in a poor flavor of the cooked sponge dough sheet.

[0021] The cyclodextrin is a cyclic oligosaccharide in which glucose molecules are bonded in a ring. Depending on the number of glucose molecules bonded, it is called α-cyclodextrin (6 molecules), β-cyclodextrin (7 molecules), or γ-cyclodextrin (8 molecules). The cyclodextrin used in the present invention may be any of the above, and at least one selected from this group may be used.

[0022] The content of the cyclodextrin is preferably 0.3 to 2.5 parts by weight relative to 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 0.35 to 1.5 parts by weight, and even more preferably 0.4 to 0.5 parts by weight. If the content is less than 0.3 parts by weight, the dough stability may be poor, the dough may be prone to cracking after cooking, resulting in poor formability, and the fluffiness at the beginning of the meal may be poor. If the content is more than 2.5 parts by weight, the dough may be prone to cracking after cooking, resulting in poor formability, a lack of fluffiness at the beginning of the meal, and a hard texture.

[0023] In order to maximize the effect of stabilizing dough, the cyclodextrin is preferably blended with other ingredients in a state where it is contained in an emulsified oil and fat composition, and particularly preferably blended with other ingredients in a state where it is contained in the water phase of an oil-in-water emulsified oil and fat composition.

[0024] The type of oil or fat used in the oil-in-water emulsified oil-and-fat composition is not particularly limited as long as it is an edible oil or fat, but since oils that crystallize at room temperature significantly reduce foaming power, it is preferable that the cloud point of the edible oil or fat be 0° C. or lower. Specific examples include liquid oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, rice bran oil, safflower oil, olive oil, and sunflower oil, and at least one selected from these groups can be used.

[0025] In the composition obtained by coagulating casein protein with an acid and resulting in a paste-like consistency at room temperature, examples of coagulating casein protein with an acid include adding lactic acid bacteria, lemon juice, citric acid, acetic acid, or other acid to milk such as raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, and processed milk, or dairy products such as fresh cream, to coagulate the casein protein in the milk or dairy products. Room temperature refers to 5 to 35°C, and pasty refers to a state in which the material has no fluidity when no force is applied, but becomes fluid when force is applied.

[0026] Examples of the composition that is a paste at room temperature obtained by coagulating casein protein with an acid include cream cheese, mascarpone cheese, cottage cheese, fromage blanc, sour cream, yogurt, etc. At least one selected from these groups can be used. In particular, cream cheese is preferably used from the viewpoints of ease of mixing into dough and shape retention.

[0027] The composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid may be a commercially available product, or a paste prepared by mixing water in which casein protein has been dissolved with oil and fat, emulsifying the mixture, and adding lactic acid to the mixture to coagulate the casein protein may be used.

[0028] The content of the composition that is a paste at room temperature, obtained by coagulating casein protein with an acid, is preferably 25 to 40 parts by weight relative to 100 parts by weight of the whole eggs contained in the dough for cooking. It is more preferably 27 to 37 parts by weight, and even more preferably 30 to 34 parts by weight. If the content is less than 25 parts by weight, the formation and maintenance of a porous structure like that of a sponge dough made with wheat flour will be insufficient, resulting in the dough after cooking being easily crushed after shaping, poor shape retention, and a poor fluffy texture. If the content is more than 40 parts by weight, the flavor of the paste-like composition may be inferior to the flavor of the cooked sponge dough sheet.

[0029] Baking powder is a type of leavening agent, and refers to a mixture of sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate as a gas-generating agent, and an acid or acidic substance, such as tartaric acid, citric acid, calcium diphosphate, calcium pyrophosphate, glucono-delta-lactone, or alum.

[0030] The baking powder content is preferably 1.2 to 2 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 1.3 to 1.9 parts by weight, and even more preferably 1.4 to 1.8 parts by weight. If the content is less than 1.2 parts by weight, the dough may not foam sufficiently, and the fluffy texture of the dough after cooking may be reduced. If the content is more than 2 parts by weight, too many bubbles may form in the dough after cooking, making it feel dry or prone to cracking and poor formability.

[0031] The sweetening material can be at least one selected from the group consisting of sugars, sugar alcohols, and high-intensity sweeteners. From the viewpoints of moldability, shape retention, and texture, any type of sugar is acceptable, but sugar alcohols and high-intensity sweeteners are preferred for lower sugar content from a health perspective. Granulated sugar is preferred from the viewpoints of good dispersibility in the dough and taste.

[0032] Examples of the sugars include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, and starch syrup.

[0033] The sugar alcohol refers to an alcohol obtained by reducing the carbonyl group of a sugar, and examples thereof include reduced starch syrup, erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, and glycerin.

[0034] The high-intensity sweetener refers to a sweetener with a relative sweetness of 50 or more, with the sweetness of sugar (sucrose) taken as 1. Examples include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, luohan fruit extract, sucralose, neotame, saccharin, and licorice.

[0035] The content of at least one sweetening ingredient selected from the group consisting of sugars, sugar alcohols, and intense sweeteners is preferably 1 to 25 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 2 to 10 parts by weight, and even more preferably 2 to 8 parts by weight. If the content is less than 1 part by weight, the dough after cooking may be prone to collapse after shaping, resulting in poor shape retention and an insufficient sweetness. If the content is more than 25 parts by weight, the dough after cooking may be too sweet, or if sugars are used, the amount of carbohydrates in the cooked sponge dough sheet may be too high, making it difficult to call the dough low in carbohydrates.

[0036] The dough for cooking may contain other ingredients generally used in confectionery dough, as needed, within the limits that do not impair the effects of the dough, such as fats and oils, thickening polysaccharides, salts, coloring agents, fragrances, and flavor-imparting materials.

[0037] The type of the oil or fat is not particularly limited as long as it is an edible oil or fat, but since oil or fat that crystallizes at room temperature significantly reduces foaming power, it is preferable that the cloud point of the edible oil or fat is 0°C or lower, and the edible oil or fat may be used as a water-in-oil emulsified oil or fat composition in which water is added and emulsified.

[0038] The thickening polysaccharide is not particularly limited as long as it is a thickening polysaccharide that is commonly used in foods, and examples thereof include xanthan gum, guar gum, pectin, locust bean gum, xanthan gum, carrageenan, gellan gum, tamarind gum, gum arabic, tamarind, curdlan, carboxymethylcellulose, methylcellulose, agar, gelatin, alginic acid, and glucomannan.

[0039] The salts are not particularly limited as long as they are salts that are generally used in foods, and examples thereof include table salt and sodium chloride.

[0040] Any coloring agent approved for use as a food additive can be used, including, for example, natural coloring agents such as carotene color, caramel color, monascus color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as food tar-based coloring agents.

[0041] Examples of the flavoring include milk flavoring, butter flavoring, and cheese flavoring.

[0042] The material for imparting flavor is not particularly limited as long as it is a material generally used to impart flavor to foods, and examples thereof include cocoa powder, powdered matcha, powdered cheese, soybean flour, coffee bean powder, adzuki bean powder, whole milk powder, skim milk powder, dried powders of vegetables and fruits, purees and juices of vegetables and fruits, tea extracts, fruit and vegetable pastes, and nut pastes.

[0043] The cooked sponge dough is placed in a mold of a size or shape that will allow the cooked sponge dough to form a sheet, and cooked. A cooked sponge dough sheet is obtained by cooking the dough. The "sheet-like" refers to a thin, wide shape. The cooked sponge dough sheet is then rolled up to obtain a roll cake. It is preferable to place cream, such as fresh cream, on the cooked sponge dough sheet before rolling it up.

[0044] An example of one embodiment of the method for producing a cooked sheet-form sponge dough of the present invention is described below. First, the cornstarch, the baking powder, and at least one selected from the group consisting of sugars, sugar alcohols, and intense sweeteners are mixed. The foaming composition, whole eggs, and cyclodextrin (the cyclodextrin is blended as an oil-in-water emulsified oil composition containing cyclodextrin) are then mixed, and the mixture is stirred at medium speed using a tabletop mixer until a specific gravity of 0.31 to 0.33 is achieved. The cyclodextrin-containing oil-in-water emulsified oil composition may be prepared by mixing oils, water, and cyclodextrin and emulsifying the mixture by stirring using a propeller mixer. The specific gravity (g / ml) of the dough is calculated by placing the dough in a 100 ml measuring cup, measuring the mass (g), and dividing by the volume (ml).

[0045] The resulting paste-like composition (cream cheese) is then mixed with the acid-coagulated casein protein, and the mixture is stirred at medium speed using a tabletop mixer to prepare a dough for cooking with a final specific gravity of 0.34 to 0.36. The content of each component is adjusted as described above.

[0046] Next, the prepared dough for cooking is poured onto a baking sheet of the desired size and baked in an oven at 160-200°C for 10-25 minutes to obtain the cooked sheet-form sponge dough. During this process, about 17% by weight of the water contained in the dough before baking evaporates, so the cereal flour content in the entire cooked sheet-form sponge dough becomes 4.8% by weight or less.

[0047] Furthermore, cream such as fresh cream is placed on the cooked sheet-like sponge dough, and the sponge dough on which the cream is placed is rolled up to obtain a roll cake.

[0048] The cooked sheet-like sponge dough does not crack when formed into a spiral shape or collapse after forming, even though it does not contain any grain flour, so that the cooked sheet-like sponge dough and roll cakes using the dough can be mass-produced, and furthermore, the cooked sheet-like sponge dough has a soft texture like that of a normal roll cake using wheat flour. [Example]

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0050] The raw materials used in the Examples, Comparative Examples and Production Examples are as follows. 1) Kewpie Egg Co., Ltd. "Pasteurized Whole Egg" 2) "Violet" manufactured by Nippon Flour Mills Co., Ltd. 3) Kaneka Corporation "Crevis GL (emulsifier content: 16.4% by weight)" 4) Aikoku Co., Ltd. "Baking Powder Z-Up" 5) Kaneka Corporation "Mary Part" 6) "Lakanto S" manufactured by Saraya Co., Ltd. 7) "Cornstarch" manufactured by Japan Cornstarch Co., Ltd. 8) "Kiri Cream Cheese" by Bell Japon Co., Ltd. 9) Kaneka Corporation "AC Cream CR"

[0051] <Evaluation of formability> Moldability was evaluated by whether or not there were cracks on the surface of the dough after molding. The sheet-like sponge dough obtained in the Examples and Comparative Examples was wrapped around a 2 cm diameter core 2 hours after baking, and the dough surface was visually inspected and evaluated according to the following criteria. Cracks were measured by measuring the depth in the thickness direction from the dough surface and the length in the planar direction perpendicular to the thickness direction, and cracks within a depth of 2 mm were evaluated as "cracks," and cracks 2 mm or deeper were evaluated as "cracks." 5 points: No cracks or breaks are visible. 4 points: No cracks, but one or more cracks less than 5 mm long have occurred along the surface. 3 points: No cracks, but one or more cracks 5 mm or longer along the surface. 2 points: One or more cracks less than 3 cm long have occurred in the surface direction. 1 point: One or more cracks 3 cm or longer along the surface.

[0052] <Evaluation of shape retention> Shape retention was evaluated by whether the roll cake was crushed when it was formed and left to stand. Two hours after baking, whipped cream ("La Scente G" manufactured by Kaneka Corporation) was evenly applied to the surface of the sheet-like sponge cake obtained in the Examples and Comparative Examples to a thickness of 10 mm, and then the cake was formed into a spiral shape. The height of the roll cake before and after leaving it to stand at 5°C for 24 hours was measured and evaluated according to the following criteria. 5 points: The change in thickness before and after leaving the sample is less than 5%. 4 points: The change in thickness before and after leaving the sample is 5% or more but less than 10%. 3 points: The change in thickness before and after leaving the sample is 10% or more but less than 30%. 2 points: The change in thickness before and after leaving the sample is 30% or more but less than 40%. 1 point: The thickness change before and after leaving the sample is 40% or more.

[0053] <Texture evaluation> The sponge dough sheets obtained in Examples, Comparative Examples, and Production Example 3 were tasted by 10 experienced panelists, who conducted a sensory evaluation based on the softness of the dough when first biting into the sheet. The average of the evaluation scores from each panelist was used as the evaluation score. The evaluation criteria were as follows: 5 points: Has the same fluffy feel as Example 3. 4 points: Compared to Production Example 3, it feels slightly fluffier. 3 points: Compared to Production Example 3, it feels less fluffy, but there is no problem with the quality. 2 points: Compared to Production Example 3, it lacks fluffiness and has a dry or sticky texture. 1 point: Compared to Production Example 3, it is hard, dry or sticky.

[0054] <Overall rating> An overall evaluation was made based on the evaluation results of the moldability, shape retention, and texture of the sponge dough sheets. The evaluation criteria are as follows: A: Evaluations of formability, shape retention, and texture all meet a score of 4.5 or more and 5.0 or less. B: The evaluations of moldability, shape retention, and texture are all 4.0 to 5.0 points, and at least one is 4.0 to less than 4.5 points. C: The evaluations of moldability, shape retention, and texture were all 3.0 to 5.0 points, with at least one being 3.0 to less than 4.0 points. D: The evaluations of moldability, shape retention, and texture are all 2.0 to 5.0 points, and at least one is 2.0 to less than 3.0 points. E: At least one of the moldability, shape retention, and texture ratings is less than 2.0.

[0055] (Production Example 1) Preparation of oil-in-water emulsified oil composition 1 68 parts by weight of rapeseed oil (Kaneka Corporation) was mixed with 29.85 parts by weight of water and 2.15 parts by weight of cyclodextrin (Dexy Pearl β-100, Ensui Port Sugar Refining Co., Ltd.), and the mixture was emulsified by stirring using a propeller mixer to obtain oil-in-water emulsified oil composition 1.

[0056] (Production Example 2) Preparation of oil-in-water emulsified oil composition 2 68 parts by weight of rapeseed oil (manufactured by Kaneka Corporation) was mixed with 22 parts by weight of water and 10 parts by weight of cyclodextrin ("Dexy Pearl β-100" manufactured by Ensui-ko Sugar Refining Co., Ltd.), and the mixture was emulsified by stirring using a propeller mixer to obtain oil-in-water emulsified oil composition 2.

[0057] (Production Example 3) Preparation of sheet-like sponge dough containing wheat flour According to the formulation in Table 1, 5 parts by weight of a mixture of sugar alcohols and intense sweeteners, 8 parts by weight of a foaming composition, and 10 parts by weight of liquid shortening were placed in a bowl and mixed at 285 rpm using a tabletop mixer equipped with a wire whisk. Then, 100 parts by weight of whole eggs and 13.3 parts by weight of water, which had been adjusted to 20°C, were added and aerated until the specific gravity reached 0.30. 33.4 parts by weight of pre-sieved soft flour and 0.8 parts by weight of baking powder were added, and the mixture was again adjusted with a whisk to a final specific gravity of 0.35. 330 g of the resulting dough was poured onto a 27 cm square baking tray lined with tartar paper and baked in a preheated oven at 180°C for 15 minutes to produce a sheet-like sponge dough. The texture of the resulting wheat flour-containing sheet-like sponge dough was evaluated and used as the basis for evaluating the texture of the Examples and Comparative Examples.

[0058] (Example 1) Preparation of sponge dough sheet A sponge cake sheet was prepared according to the formulation in Table 2. Eight parts by weight of cornstarch, 1.6 parts by weight of baking powder, and 5 parts by weight of a mixture of sugar alcohol and high-intensity sweetener were placed in a bowl and powder-mixed. 13 parts by weight of a foaming composition, 100 parts by weight of whole eggs, and 20 parts by weight of an oil-in-water emulsified oil composition were then added to a bowl and mixed at 285 rpm using a tabletop mixer (Hobart Mixer Model N-50, manufactured by Hobart Canada) equipped with a wire whisk. The mixture was aerated until a specific gravity of 0.32 was achieved. 32 parts by weight of cream cheese was then mixed and stirred at 285 rpm to produce a dough with a final specific gravity of 0.35. 330 g of the resulting dough was poured onto a 27 cm square baking tray lined with tartar paper and baked in a preheated oven at 180°C for 15 minutes to produce a sponge cake sheet. The sponge dough sheets thus obtained were evaluated for moldability, shape retention, and texture, and the evaluation results are summarized in Tables 2 and 3.

[0059] (Examples 2 to 14, Comparative Examples 1 to 7) Preparation of sponge dough sheets A sheet-like sponge dough was obtained in the same manner as in Example 1, except that the amount of corn starch, the amount of foaming composition, the amount and type of composition that is a paste at room temperature obtained by coagulating casein protein with acid, the amount and type of oil-in-water emulsified oil composition, the amount of baking powder, and the amount of at least one selected from the group consisting of sugars, sugar alcohols, and intense sweeteners were changed according to the formulations in Tables 2 and 3. The resulting sheet-like sponge dough was evaluated for moldability, shape retention, and texture, and the evaluation results are summarized in Tables 2 and 3.

[0060] [Table 1]

[0061] [Table 2]

[0062] [Table 3]

[0063] Table 2 shows that all of the sponge dough sheets obtained in Examples 1 to 14 satisfied the requirements of the invention, and were evaluated as being good in terms of moldability, shape retention, and texture.

[0064] On the other hand, Table 3 reveals the following: The sheet-like sponge dough obtained in Comparative Example 1 had a low cornstarch content of 2 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated poorly for shape retention and texture.

[0065] The sheet-like sponge dough obtained in Comparative Example 2 had a high cornstarch content of 20 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated as having a low texture.

[0066] The sheet-like sponge dough obtained in Comparative Example 3 had a low foaming composition content of 5 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated poorly in terms of moldability and texture.

[0067] The sheet-like sponge dough obtained in Comparative Example 4 had a high foaming composition content of 22 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated as having a low texture.

[0068] The sheet-like sponge dough obtained in Comparative Example 5 had a low cyclodextrin content of 0.279 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated poorly in terms of moldability and texture.

[0069] The sheet-like sponge dough obtained in Comparative Example 6 had a high cyclodextrin content of 3 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated poorly in terms of moldability and texture.

[0070] The sheet-like sponge dough obtained in Comparative Example 7 had a low content of 20 parts by weight of a composition that is paste-like at room temperature, formed by coagulating casein protein with acid, per 100 parts by weight of whole eggs, and was evaluated poorly for shape retention and texture.

Claims

1. A cooking dough containing cereal flour at most 4% by weight or less of the entire cooking dough, The dough for cooking with heat contains, relative to 100 parts by weight of whole eggs contained in the dough, 4 to 12 parts by weight of corn starch, 6 to 20 parts by weight of a foaming composition containing an emulsifier in an amount of 5 to 30% by weight of the entire foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid, 1.2 to 2 parts by weight of baking powder, and 1 to 25 parts by weight of at least one kind selected from the group consisting of sugars, sugar alcohols, and intense sweeteners.

2. A cooked sponge dough sheet, obtained by cooking the dough for cooking according to claim 1 in a mold of a size suitable for forming a sheet.

3. A roll cake having a sponge dough, A roll cake, wherein the sponge dough is the cooked sheet-like sponge dough according to claim 2.

4. A method for producing cooked sponge dough sheets, comprising: The content of cereal flour is 4.8% by weight or less in the whole of the cooked sheet-shaped sponge dough, A dough for cooking is obtained by mixing and stirring 100 parts by weight of whole eggs contained in the dough for cooking, 4 to 12 parts by weight of corn starch, 1 to 25 parts by weight of at least one kind selected from the group consisting of sugars, sugar alcohols, and intense sweeteners, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier based on the entire foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, 25 to 40 parts by weight of a composition that is in a paste form at room temperature obtained by coagulating casein protein with an acid, and 1.2 to 2 parts by weight of baking powder, The method for producing cooked sponge dough sheet comprises pouring the dough for cooking into a mold of a size that will form a sheet, and then cooking the dough at 160 to 220°C for 10 to 25 minutes.

5. A method for producing a roll cake, which comprises placing cream on the cooked sheet-like sponge dough obtained by the method of claim 4 and then rolling up the dough.

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