Low-carb Dorayaki-style food

Abstract

To provide cooked dough for preparing a dorayaki-style food product having texture and appearance same as the dorayaki dough without using grain flour and a dorayaki-style food product using the same.SOLUTION: There is provided a heating cooking dough for preparing a dorayaki-style food, wherein a content of grain flour is 30 wt.% or less of an entire heating cooking dough, and based on 100 pts.wt. of whole eggs contained in the heating cooking dough, 4 to 10 pts.wt. of cornstarch, 6 to 20 pts.wt. of a foaming composition containing 5 to 30 pts.wt. of an emulsifier based on the total foaming composition, and 25 to 40 pts.wt. of a paste-like product prepared by coagulating casein protein with an acid at room temperature, and 1 to 55 pts.wt. of a material giving sweetness.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dough for cooking for making a low-carbohydrate dorayaki-style food, a cooked dough for making the dorayaki-style food by cooking the dough, and a dorayaki-style food in which bean paste or the like is sandwiched between the cooked dough, and a method for making the dorayaki-style food. [Background technology]

[0002] Dorayaki is a Western-style Japanese sweet made with a pancake-like batter and filled with red bean paste. The red bean paste used inside is usually tsubuan (coarse bean paste), but it can also contain white bean paste, sweetly boiled chestnuts, red bean paste and mochi (rice cake). Dorayaki batter remains soft even after cooling, and unlike pancakes, the main ingredients of the batter are flour, eggs, and sugar, and contain almost no dairy products, as well as baking soda for leavening, honey for moistness, and various other ingredients such as mirin, sake, starch syrup, and brown sugar.

[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 for the purpose of treating obesity and diabetes, have become popular in recent years; these diets are also called "carbohydrate-restricted diets" or "low-carb diets (Lo-Carb)." Foods that are high in carbohydrates include those that contain a lot of rice or wheat flour, such as cooked rice, bread, noodles, and cakes. Recently, low-carb breads have been sold in which part of the wheat flour is replaced with soy flour, wheat bran, dietary fiber, etc.

[0004] To date, a low-sugar dorayaki dough has been disclosed that uses as little wheat flour as possible, and is made with a mixture of 41% sucrose substitute sweetener, 31% soft wheat flour, 24% whole eggs, 3% powdered oil, and 1% leavening agent (Patent Document 1).

[0005] However, in order to reduce the amount of wheat flour as much as possible, only a portion of it has been replaced with soybean powder and active gluten, etc., and the use of wheat flour has not been eliminated, i.e., the sugars in wheat flour have not been eliminated. In addition, the inclusion of soybean powder and active gluten makes the product undesirable in terms of flavor. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-154439 Summary of the Invention [Problem to be solved by the invention]

[0007] We have investigated the production of dorayaki that does not use any wheat flour and have succeeded in producing a low-carbohydrate food product that has the same texture and appearance as conventional dorayaki. That is, the object of the present invention is to provide a cooked dough for producing a dorayaki-like food product that has the same texture and appearance as dorayaki dough even without using grain flour, and a dorayaki-like food product using the cooked dough. [Means for solving the problem]

[0008] As a result of extensive research to solve the above problems, the inventors discovered that a cooked dough for making a dorayaki-style food, which contains specific amounts of whole eggs; cornstarch; a foaming composition containing specific amounts of an emulsifier; a composition that is paste-like at room temperature and is obtained by coagulating casein protein with acid; and a sweet ingredient, has a texture and appearance similar to that of dorayaki dough even though it does not contain grain flour, and this led to the completion of the present invention.

[0009] That is, a first aspect of the present invention relates to a cooking dough for making a dorayaki-style food, the cooking dough containing 30% or less by weight of cereal flour, and the cooking dough containing, relative to 100 parts by weight of whole eggs in the cooking dough, 4 to 10 parts by weight of cornstarch, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier relative to the whole foaming composition, 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, and 1 to 55 parts by weight of a sweet ingredient. A preferred embodiment relates to the cooking dough for making a dorayaki-style food, which contains 0.4 to 0.6 parts by weight of cyclodextrin relative to 100 parts by weight of whole eggs in the cooking dough. The present invention relates to a dough for cooking for making the Dorayaki-style food, which contains 1.0 to 1.8 parts by weight of a thickener that gels at 55°C or higher per 100 parts by weight of whole eggs contained in the dough for cooking. The present invention also relates to a dough for cooking for making the Dorayaki-style food, which contains 1 to 3 parts by weight of baking soda and / or baking powder per 100 parts by weight of whole eggs contained in the dough for cooking. The present invention also relates to a dough for cooking for making the Dorayaki-style food, which contains 2 to 10 parts by weight of rice flour per 100 parts by weight of whole eggs contained in the dough for cooking. The present invention also relates to a dough for cooking for making the Dorayaki-style food, which contains 3 to 7 parts by weight of honey per 100 parts by weight of whole eggs contained in the dough for cooking. A second aspect of the present invention relates to a cooked dough for making the Dorayaki-style food, which is obtained by cooking the dough for cooking for making the Dorayaki-style food. A third aspect of the present invention relates to a dorayaki-like food product in which bean paste is sandwiched between the cooked dough for making the dorayaki-like food product.The fourth aspect of the present invention relates to a method for producing a Dorayaki-style food, comprising mixing and stirring 4 to 10 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 total foaming composition, 25 to 40 parts by weight of a composition that is a paste at room temperature obtained by coagulating casein protein with acid, and 1 to 55 parts by weight of a sweet ingredient per 100 parts by weight of whole eggs to obtain a dough for cooking for making the Dorayaki-style food, cooking the dough for cooking for 2 to 3 minutes at 145 to 155°C to obtain a cooked dough for making the Dorayaki-style food, and sandwiching 10 to 15 parts by weight of bean paste per 100 parts by weight of the cooked dough. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide cooked dough for producing a dorayaki-style food product that has a texture and appearance similar to that of dorayaki dough, even without using grain flour, and a dorayaki-style food product using the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. The cooking dough for making Dorayaki-style foods of the present invention contains as little grain flour as possible, and preferably no grain flour at all, and is characterized by containing specific amounts of whole eggs, cornstarch, a foaming composition containing specific amounts of an emulsifier, a composition that is paste-like at room temperature obtained by coagulating casein protein with acid, and a sweet ingredient. Cooking the cooking dough produces cooked dough for making Dorayaki-style foods, and sandwiching bean paste between the cooked dough produces Dorayaki-style foods.

[0012] 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.

[0013] The content of the cereal flour is preferably 30% by weight or less, more preferably 20% by weight or less, and even more preferably 10% by weight or less, based on the total dough to be cooked. From the viewpoint of low carbohydrate content, the less the content, the better. From the viewpoint of food labeling, it is preferable that the cereal flour is not contained at all (0% by weight), as this allows the low carbohydrate content to be emphasized and the effects of the present invention to be more fully enjoyed.

[0014] 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 included, it is preferably contained in an amount of 30% by weight or less of the entire dough for cooking, more preferably 20% by weight or less, and even more preferably 10% by weight or less.

[0015] 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.

[0016] 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.

[0017] The cornstarch is starch extracted from corn. The cornstarch content is preferably 4 to 10 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 to be cooked. If the content is less than 4 parts by weight, the dough may be prone to shrinkage immediately after cooking, or the cooked dough may have a poor fluffy texture. If the content is more than 10 parts by weight, the cooked dough may lose its 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.

[0018] 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.

[0019] 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, coloring agents, thickening polysaccharides, salts, etc. The foaming composition preferably contains 5 to 30 wt. % of the emulsifier based on the total weight of the foaming composition, more preferably 10 to 25 wt. % and even more preferably 12 to 20 wt. If the amount is less than 5 wt. % of the emulsifier, the dough to be cooked may not be sufficiently aerated. If the amount is more than 30 wt. % of the emulsifier, the effect may plateau or the dough may taste bitter or unpleasant, impairing the flavor of the ingredients.

[0020] 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.

[0021] The foaming composition is preferably contained in an amount of 6 to 20 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 10 to 17 parts by weight, and even more preferably 12 to 14 parts by weight. If the amount is less than 6 parts by weight, the dough will not foam sufficiently and will not rise sufficiently during cooking, which may result in a moist texture and a fluffy texture at the beginning of the meal being inferior. If the amount is more than 20 parts by weight, the cooked dough will not have a fluffy texture at the beginning of the meal and will have a sticky texture, or the flavor of the emulsifier may be inferior in flavor.

[0022] 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.

[0023] 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.

[0024] 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.

[0025] 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, 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 dough may shrink after cooking and not become thick, resulting in a poor moist texture and a poor fluffy feel when chewed. If the content is more than 40 parts by weight, the flavor of the paste-like composition may deteriorate the flavor of the cooked dough.

[0026] The sweetening material can be at least one selected from the group consisting of sugars, sugar alcohols, and high-intensity sweeteners. From the viewpoint of mass production, any type of material can be used as long as it is at least one selected from the group consisting of sugars, sugar alcohols, and high-intensity sweeteners. However, from the viewpoint of health, it is preferable to use sugar alcohols and high-intensity sweeteners to achieve a lower sugar content. Granulated sugar, which is a sugar, is preferred from the viewpoint of good dispersibility in the dough and taste. Furthermore, from the viewpoint of browning, white sugar, which is prone to undergo the Maillard reaction, is preferred, and granulated sugar is preferred from the viewpoint of good dispersibility in the dough.

[0027] Examples of the sugars include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, and starch syrup.

[0028] 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.

[0029] 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.

[0030] The sweetening material is preferably contained in an amount of 1 to 55 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 2 to 31 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 may shrink after cooking or may not taste sweet enough, while if the content is more than 55 parts by weight, the sweetness may be too strong, or, if sugars are used, the amount of carbohydrates in the cooked dough may increase, which is undesirable from the perspective of low carbohydrates.

[0031] The dough for cooking of the present invention preferably contains cyclodextrin in order to stabilize the emulsification and make it difficult for bubbles to disappear, and it is particularly preferable to contain cyclodextrin when mass-producing the dough by machine filling using a depositor.

[0032] 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.

[0033] The cyclodextrin stabilizes emulsification and prevents bubbles from defoaming, so it is preferably contained in an amount of 0.4 to 0.6 parts by weight per 100 parts by weight of whole eggs contained in the batter for cooking. It is more preferably 0.4 to 0.5 parts by weight, and even more preferably 0.4 to 0.46 parts by weight. Less than 0.4 parts by weight may not fully stabilize the emulsification and prevent bubbles from defoaming, while more than 0.6 parts by weight may result in the cooked batter losing its fluffy texture and becoming hard.

[0034] In order to maximize the effect of the cyclodextrin, it is preferable to blend it with other components while it is contained in an emulsified oil and fat composition, and it is particularly preferable to blend it with other components while it is contained in the water phase of an oil-in-water emulsified oil and fat composition.

[0035] 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.

[0036] The dough for cooking of the present invention preferably contains a thickener that gels at 55°C or higher in order to prevent the dough from shrinking after cooking and to give it the puffy disk shape characteristic of Dorayaki.

[0037] The thickener that gels at 55°C is a thickener that gels when the dispersion is heated, and examples thereof include curdlan and methylcellulose. In particular, when the content of cornstarch is less than 6 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, or when the content of a paste composition at room temperature obtained by coagulating casein protein with acid is less than 28 parts by weight, the dough may be prone to shrinking after cooking, and therefore it is preferable to contain such a thickener.

[0038] The thickener that gels at 55°C or higher is preferably contained in an amount of 1.0 to 1.8 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking, more preferably 1.2 to 1.7 parts by weight, and even more preferably 1.4 to 1.6 parts by weight. If the amount is less than 1.0 part by weight, the effect of preventing the dough from shrinking may not be fully achieved, while if the amount is more than 1.8 parts by weight, the cooked dough may feel dry or hard, resulting in a less fluffy texture when chewed.

[0039] The dough for cooking of the present invention preferably contains baking soda and / or baking powder in order to improve the cooking time and to obtain a fluffy texture when chewed.

[0040] The baking soda refers to sodium hydrogen carbonate, and commercially available sodium bicarbonate for food use can be used.

[0041] The baking powder is a type of leavening agent, and refers to a mixture of sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate as gas-generating agents, combined with an acid or acidic substance (tartaric acid, citric acid, calcium diphosphate, calcium pyrophosphate, glucono-delta-lactone, alum, etc.), and commercially available products for food use can generally be used.

[0042] The baking soda and / or baking powder is preferably contained in an amount of 1 to 3 parts by weight per 100 parts by weight of whole eggs contained in the dough for cooking. It is more preferably 1.3 to 2.4 parts by weight, and even more preferably 1.4 to 1.8 parts by weight. If the amount is less than 1 part by weight, the effect of improving the cooking process and obtaining a fluffy texture at the beginning of the cooked dough may not be fully achieved. If the amount is more than 3 parts by weight, the dough may rise too much after cooking, resulting in hollow spaces inside, cracks on the surface due to bursting of air bubbles, or an unpleasant taste, which may result in a poor flavor of the cooked dough. The baking soda and / or baking powder may be used alone or in combination.

[0043] The dough for cooking according to the present invention preferably contains rice flour in order to give the cooked dough a moist and elastic texture similar to that of ordinary dorayaki. The rice flour is glutinous rice that has been polished, washed with water, ground into powder, and then dried. Commercially available rice flour may be used, or glutinous rice may be ground into powder and used.

[0044] From the viewpoint of low sugar content, it is preferable not to include the rice flour, but to achieve a texture closer to that of regular dorayaki, it is preferable to include 2 to 10 parts by weight of rice flour per 100 parts by weight of whole eggs contained in the dough for cooking. More preferably, it is 2 to 7 parts by weight, and even more preferably, it is 2 to 4 parts by weight. If the content is more than 10 parts by weight, the texture of the cooked dough may be too chewy and the fluffiness at the beginning of the bite may be inferior.

[0045] The dough for cooking of the present invention preferably contains honey in order to make the flavor and appearance closer to that of ordinary dorayaki. The honey is nectar collected by bees from flowers and stored in their hives, and commercially available honey can be used, regardless of the type of flower that serves as the nectar source.

[0046] From the viewpoint of low sugar content, it is preferable not to include honey, but to achieve a flavor and appearance closer to that of regular dorayaki, it is preferable to include 3 to 7 parts by weight of honey per 100 parts by weight of whole eggs contained in the dough for cooking. More preferably, it is 3 to 6 parts by weight, and even more preferably, it is 3 to 5 parts by weight. If the content is more than 7 parts by weight, the dough may become sticky after cooking.

[0047] 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.

[0048] The type of the oil or fat is not particularly limited as long as it is an edible oil or fat, but since oils and fats that crystallize at room temperature significantly reduce 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.

[0049] The thickening polysaccharide is not particularly limited as long as it is a thickening polysaccharide commonly used in foods, excluding the thickeners that gel at 55°C. Examples include xanthan gum, guar gum, pectin, locust bean gum, xanthan gum, carrageenan, gellan gum, tamarind gum, gum arabic, carboxymethylcellulose, agar, gelatin, alginic acid, and glucomannan.

[0050] 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.

[0051] 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.

[0052] Examples of the flavoring include milk flavoring, butter flavoring, and cheese flavoring.

[0053] The material that imparts the flavor is not particularly limited as long as it is a material that is 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, vegetable and fruit purees and juices, tea extracts, fruit and vegetable pastes, nut pastes, mirin, soy sauce, sake, sake lees, and the like.

[0054] Cooked dough is obtained by cooking the dough for cooking. Examples of cooking methods include baking. Then, a dorayaki-style food product can be produced by sandwiching bean paste between two pieces of the cooked dough. The bean paste refers to a paste-like substance made by boiling and kneading ingredients. Examples of bean paste include red bean paste, white kidney bean paste, zunda bean paste, mung bean paste, sweet potato paste, chestnut paste, pumpkin paste, sesame paste, and others; fruit pastes made with fruits such as bananas and strawberries; bean pastes made with nuts such as peanuts and walnuts; and bean pastes made with teas such as matcha and black tea. The bean paste may be commercially available, or a paste made by boiling and boiling ingredients may be used. Cream such as whipped cream, butter cream, or custard cream may be sandwiched together with the bean paste, or the cream alone may be sandwiched. There is no restriction on the type of bean paste to be used, but from the viewpoint of low carbohydrate content, it is preferable to use one with a lower carbohydrate content.

[0055] An embodiment of the method for producing cooked dough of the present invention is exemplified below. First, the whole egg, the foaming composition, and, if necessary, honey are mixed. The cornstarch, the sweetening ingredient, and, if necessary, cyclodextrin, a thickener that gels at 55°C or higher, baking soda and / or baking powder, and rice flour are then added to the mixture, which is then stirred at medium speed using a tabletop mixer and aerated until the specific gravity reaches 0.31 to 0.33. When using an oil-in-water emulsified oil / fat composition containing cyclodextrin, the oil, water, and cyclodextrin can be mixed and emulsified 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).

[0056] This was then mixed with a paste-like composition (cream cheese) at room temperature, which had been prepared by coagulating casein protein with acid, and stirred at 285 rpm using a tabletop mixer to prepare a dough for cooking with a final specific gravity of 0.36 to 0.38. The content of each component was adjusted as described above.

[0057] Next, 15 to 25 g of the prepared dough for cooking is squeezed onto a copper plate preheated to 145 to 155°C and cooked for 2 to 3 minutes, after which an infrared burner is placed on top and cooked over low heat for 1 to 2 minutes to obtain the cooked dough. During this process, about 15% by weight of the water contained in the dough before cooking evaporates, so the flour content in the entire cooked dough becomes 35.3% by weight or less.

[0058] Then, 10 to 15 parts by weight of bean paste is sandwiched between 100 parts by weight of the cooked dough, thereby obtaining a dorayaki-style food product. [Example]

[0059] 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.

[0060] 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) “Jane white sugar” made by Mitsui Sugar Co., Ltd. 5) Sakura Brand Honey, manufactured by Kato Bee Garden Co., Ltd. 6) "Cornstarch" manufactured by Japan Cornstarch Co., Ltd. 7) "Kona no Sato Mochiko" manufactured by Hinokuni Foods Co., Ltd. 8) "Curdlan NS" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd. 9) "Kiri Cream Cheese" by Bell Japon Co., Ltd. 10) Kaneka Corporation "AC Cream CR" 11) Aikoku Co., Ltd. "Baking Powder Z-Up" 12) "Lakanto S" manufactured by Saraya Co., Ltd.

[0061] <Appearance evaluation> The appearance was evaluated by measuring the thickness of the cooked dough obtained in the Examples and Comparative Examples to evaluate the degree of rise of the dough. The prepared dough was cut in half lengthwise, and the thickness of the center of the dough was measured and evaluated according to the following criteria. 5 points: The thickness of the center of the fabric is 12 mm or more. 4 points: The thickness of the center of the fabric is 9mm or more but less than 12mm. 3 points: The thickness of the center of the fabric is 6mm or more but less than 9mm. 2 points: The thickness of the center of the fabric is 3mm or more but less than 6mm. 1 point: The thickness of the center of the fabric is less than 3 mm.

[0062] <Texture (moistness) evaluation> The cooked dorayaki dough obtained in Production Example 2 and the cooked dough obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who conducted a sensory evaluation in terms of moistness, and the average of the evaluation scores of each panelist was used as the evaluation score. The evaluation criteria were as follows: 5 points: Moist feeling equivalent to that of Example 2. 4 points: Compared to Production Example 2, it feels slightly moist. 3 points: Compared to Production Example 2, it feels less moist, but there is no problem with the quality. 2 points: Compared to Production Example 2, it is not moist and has a slightly dry texture. 1 point: Compared to Production Example 2, it is dry.

[0063] <Evaluation of texture (softness)> The cooked dorayaki dough obtained in Production Example 2 and the cooked dough obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who conducted a sensory evaluation based on the softness of the dough when first biting into the dough. 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 2. 4 points: Compared to Production Example 2, it feels slightly fluffier. 3 points: Compared to Production Example 2, it feels less fluffy, but there is no problem with the quality. 2 points: Compared to Production Example 2, it is not fluffy and has a slightly hard or sticky texture. 1 point: Hard or sticky compared to Production Example 2.

[0064] <Overall rating> An overall evaluation was made based on the results of the evaluation of the appearance of the cooked dough and the moistness and fluffyness of the texture. The evaluation criteria are as follows: A: Appearance, moistness, and fluffiness all meet the criteria of 4.5 to 5.0. B: The evaluations of appearance, moistness, and fluffiness were all 4.0 to 5.0 points, with at least one being 4.0 to less than 4.5 points. C: The evaluations of appearance, moistness, and fluffiness 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 appearance, moistness, and fluffiness were all 2.0 to 5.0 points, with at least one being 2.0 to less than 3.0 points. E: At least one of the evaluations of appearance, moistness, and fluffiness was less than 2.0 points.

[0065] (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.

[0066] (Production Example 2) Preparation of cooked dorayaki dough containing wheat flour According to the formulation in Table 1, 100 parts by weight of whole eggs, 12 parts by weight of foaming composition, 10 parts by weight of honey, and 15 parts by weight of water were mixed in a bowl. A wire whisk was attached to a tabletop mixer (Hobart Mixer Model N-50, manufactured by HOBART CANADA) and the mixture was mixed at 285 rpm, followed by aeration until the specific gravity reached 0.30. 110 parts by weight of pre-sieved plain flour and 75 parts by weight of caster sugar were added, and the mixture was again adjusted with the whisk to a final specific gravity of 0.35. 20 g of the resulting batter was squeezed onto a copper plate (Yamashita Hardware Co., Ltd., Gas-Type Copper Plate Pancake Griddle) preheated to 150°C, cooked for 2 minutes and 30 seconds, and then further cooked over low heat with an infrared burner (Shoei Seisakusho Co., Ltd., Schwank Burner) attached to the top surface for 1 minute and 30 seconds to produce a cooked dorayaki batter containing wheat flour. The texture of the cooked dorayaki dough containing the obtained wheat flour was evaluated for moistness and softness at the beginning of the bite, and these were used as the basis for evaluating the texture of the examples and comparative examples.

[0067] Example 1: Preparation of cooked dough According to the formulation in Table 2, 100 parts by weight of whole eggs, 13 parts by weight of foaming composition, 20 parts by weight of oil-in-water emulsified oil composition 1, and 4 parts by weight of honey were mixed in a bowl. To this mixture, 8 parts by weight of cornstarch, 1.6 parts by weight of baking powder, 2 parts by weight of a mixture of sugar alcohol and high-intensity sweetener as a sweetening material, 1.5 parts by weight of curdlan as a thickener, and 3 parts by weight of rice flour were added. The mixture was then agitated at 285 rpm using a tabletop mixer equipped with a wire whisk until the specific gravity reached 0.32. 32 parts by weight of cream cheese was then added and agitated at 285 rpm to prepare a dough for cooking with a final specific gravity of 0.37. 20 g of the prepared dough was squeezed onto a copper plate preheated to 150°C, cooked for 2 minutes 30 seconds, and then further cooked over low heat with an infrared burner attached to the top surface for 1 minute 30 seconds to produce a cooked dough. The cooked dough thus obtained was evaluated for appearance and texture, including moistness and fluffiness, and the evaluation results are summarized in Tables 2 and 3.

[0068] (Examples 2 to 11, Comparative Examples 1 to 5) Preparation of cooked dough Cooked dough was obtained in the same manner as in Example 1, except that the amounts of cornstarch, foaming composition, rice flour, thickener, sweetening material, and honey, as well as the amounts and types of the composition that is a paste at room temperature obtained by coagulating casein protein with acid and the oil-in-water emulsified oil composition, were changed according to the formulations in Tables 2 and 3. The resulting cooked dough was evaluated for moistness and fluffiness in texture, and the evaluation results are summarized in Tables 2 and 3.

[0069] [Table 1]

[0070] [Table 2]

[0071] [Table 3]

[0072] From Table 2, it can be seen that all of the cooked doughs obtained in Examples 1 to 11 satisfied the requirements of the invention, and were evaluated favorably in terms of appearance and moist and fluffy texture.

[0073] On the other hand, Table 3 reveals the following: The cooked dough obtained in Comparative Example 1 had a low cornstarch content of 2 parts by weight per 100 parts by weight of whole eggs, and was rated low in appearance and fluffy texture.

[0074] The cooked 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 rated poorly for moistness and fluffiness in texture.

[0075] The cooked dough obtained in Comparative Example 3 had a low foaming composition content of 3 parts by weight per 100 parts by weight of whole eggs, and was rated low in appearance and in moist and fluffy texture.

[0076] The cooked 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 rated low in terms of fluffy texture.

[0077] The cooked dough obtained in Comparative Example 5 had a low content of 20 parts by weight of a composition that is paste-like at room temperature and is made by coagulating casein protein with acid per 100 parts by weight of whole eggs, and was rated poorly for its moist and fluffy texture.

Claims

1. A cooking dough for making Dorayaki-style food, The content of cereal flour is 30% by weight or less in the entire dough for cooking; The heat-cooking dough for producing a dorayaki-style food product contains, relative to 100 parts by weight of the whole eggs contained in the heat-cooking dough, 4 to 10 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, 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, and 1 to 55 parts by weight of a material that exhibits a sweet taste.

2. The heat-cooking dough for producing the Dorayaki-style food according to claim 1, containing 0.4 to 0.6 parts by weight of cyclodextrin per 100 parts by weight of whole eggs contained in the heat-cooking dough.

3. The heat-cooking dough contains 1.0 to 1.8 parts by weight of a thickener that gels at 55 ° C. or higher relative to 100 parts by weight of whole eggs contained in the heat-cooking dough. Dough for making a dorayaki-style food.

4. The heat-cooking dough for producing the Dorayaki-style food according to any one of claims 1 to 3, containing 1 to 3 parts by weight of baking soda and / or baking powder relative to 100 parts by weight of the whole eggs contained in the heat-cooking dough.

5. The heat-cooking dough for producing the Dorayaki-style food according to any one of claims 1 to 4, containing 2 to 10 parts by weight of rice flour relative to 100 parts by weight of whole eggs contained in the heat-cooking dough.

6. The heat-cooking dough for producing the Dorayaki-style food according to any one of claims 1 to 5, containing 3 to 7 parts by weight of honey relative to 100 parts by weight of whole eggs contained in the heat-cooking dough.

7. A cooked dough for making a dorayaki-style food, obtained by cooking the dough for cooking for making the dorayaki-style food according to any one of claims 1 to 6.

8. A dorayaki-style food product comprising a cooked dough for making the dorayaki-style food product according to claim 7 and a bean paste sandwiched between the cooked dough.

9. A dough for cooking for preparing a dorayaki-style food is obtained by mixing and stirring 4 to 10 parts by weight of corn starch, 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, 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, and 1 to 55 parts by weight of a material that exhibits a sweet taste, relative to 100 parts by weight of whole eggs; The dough for cooking is cooked at 145 to 155 ° C for 2 to 3 minutes to obtain cooked dough for producing a dorayaki-style food. A method for producing a dorayaki-style food, characterized in that 10 to 15 parts by weight of bean paste is sandwiched between 100 parts by weight of the cooked dough.

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