Plant-based macaroon-like baked confectionery

Abstract

To produce a macaroon-like baked confectionery having a pie, no large cavity inside the plant-based macaroon-like baked confectionery, and having a smooth surface without requiring a skilled technique, in particular, to produce a macaroon-like baked confectionery that does not contain any animal ingredient such as a milk component or an egg white, has the pie, does not have a large cavity inside the plant-based macaroon-like baked confectionery, and has a smooth surface without requiring a skilled technique.SOLUTION: The present invention has surprisingly found that, by including 10 to 50 mass% of vegetable protein as solid content, 0.7 to 4 mass% of emulsified oil and fat, and saccharide, macaroon-like baked confectionery can be provided which has the pie, no large cavity inside the plant-based macaroon-like baked confectionery, and a smooth surface, such as macaroon handmade by skilled craftsman even without the use of skilled technique.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to plant-based macaron-like baked goods. [Background technology]

[0002] Macarons are a type of meringue confectionery. They are made by mixing meringue with nut powder and / or wheat flour, forming the mixture into round shapes on a plate or sheet, and baking it. The process of mixing the nut powder and meringue involves a distinctive process called macaronage, which involves crushing the meringue bubbles, resulting in porous areas called pierced edges on the sides. However, if the meringue bubbles are not crushed properly or to an appropriate degree during macaronage, the pierced edges will not form, making it difficult for inexperienced workers to produce high-quality macarons. The drying process is also a crucial step in the macaron production process, affecting the formation of the pierced edges, which are one of the key factors that characterize the appearance of macarons. Furthermore, the drying process also affects the occurrence of cracks and fractures on the surface of the macarons.

[0003] Methods for improving the physical properties of baked confectioneries such as macarons are disclosed in, for example, Patent Documents 1 and 2. Patent Document 1 describes a powder mixture for macarons that is characterized by blending dried egg white, cyclodextrin, and a thickening polysaccharide. Patent Document 2 describes a manufacturing method in which the main ingredients are crushed macadamia nuts, egg white, and sugars, and the sugars are mixed in an amount 6 to 12 times the dry weight of the egg white to prepare a dough, which is then shaped and baked, and immediately rolled out. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-55771 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-329008 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to produce, without requiring skilled techniques, plant-based macaron-like baked confectioneries that have a pie, do not have large cavities inside, and have a smooth surface. In particular, the present invention aims to produce, without requiring skilled techniques, plant-based macaron-like baked confectioneries that have a pie, do not have large cavities inside, and have a smooth surface, despite not containing any animal ingredients such as dairy ingredients or egg whites. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, the inventors have discovered that by blending vegetable protein, emulsified oils and fats, and sugars to produce plant-based macaron-like baked confectioneries, it is possible to obtain plant-based macaron-like baked confectioneries that have a pied surface and a smooth surface, just like macarons handmade by skilled artisans, without the need for skilled techniques, and have thus completed the present invention.

[0007] Furthermore, Patent Document 1 requires a macaron powder mixture containing dried egg white, cyclodextrin, and a thickening polysaccharide as an essential component, and was not useful as a reference for completing the present invention. Although the macaron-like baked confectionery obtained by the manufacturing method of Patent Document 2 has a dense texture, even an inexperienced worker could not consistently produce macarons with a pied texture.

[0008] That is, the present invention is (1) A plant-based macaron-like baked confectionery obtained by baking a dough containing 10 to 50% by mass of vegetable protein as a solid content, 0.7 to 4% by mass of emulsified oil and fat, and sugars; (2) A plant-based dough for macarons and other baked goods, containing 10 to 50% by mass of vegetable protein as a solid content, 0.7 to 4% by mass of emulsified oils and fats, and sugars; (3) The macaron-like baked confectionery according to (1), wherein the egg white content is 0% by mass. (4) The dough for macarons and other baked goods according to (2), wherein the egg white content is 0% by mass. (5) A macaron-like baked confectionery according to (1), containing 0% by mass of animal ingredients. (6) The dough for macarons and other baked goods according to (2), wherein the animal ingredients are 0% by mass. (7) A method for producing plant-based macaron-like baked goods, comprising all of the following steps (A) to (C): (A) mixing raw materials containing 10 to 50% by mass of vegetable protein as a solid content, 0.7 to 4% by mass of emulsified oil and fat, and sugars; (B) a process of reducing the specific gravity of the dough to 0.9 or less; (C) A step of baking the dough of (B); (8) The method for producing a macaron-like baked confectionery according to (7), wherein the amount of egg white blended is 0% by mass. (9) The method for producing a macaron-like baked confectionery according to (7) or (8), wherein the animal ingredients are 0% by mass. It is related to. [Effects of the Invention]

[0009] According to the present invention, it is possible to produce, without skilled techniques, plant-based macaron-like baked confectioneries that have a pie, do not have large cavities inside, and have a smooth surface. In particular, even if the confectioneries do not contain animal ingredients such as milk protein or egg white, it is possible to produce, without skilled techniques, plant-based macaron-like baked confectioneries that have a pie, do not have large cavities inside, and have a smooth surface. DETAILED DESCRIPTION OF THE INVENTION

[0010] ■ Plant-based macaron-like baked goods Macarons are generally baked confectioneries made by mixing meringue and nut powder, crushing the bubbles, forming the resulting dough onto a plate or sheet, and baking it. Among macarons, those with a porous portion called a pier on the side are called macaron ris or macaron Parisien. The plant-based macaron-like baked confectioneries of the present invention are obtained by baking a plant-based macaron-like baked confectionery dough containing a predetermined amount of vegetable protein and emulsified fat. The plant-based macaron-like baked confectioneries of the present invention have the pier characteristic of macaron ris, no large cavities inside, and a smooth surface, i.e., no cracks or fissures on the surface of the plant-based macaron-like baked confectioneries. This plant-based macaron-like baked confectioneries can be easily produced without skilled techniques. Furthermore, there are no particular restrictions on the shape or size of the product as long as it is obtained by baking the plant-based macaron-like baked confectionery dough of the present invention, and cakes, ice cream, bread, side dishes, etc. that use the plant-based macaron-like baked confectionery dough as a base or sandwich part are also within the scope of the present invention.

[0011] Here, the term "plant-based" in "plant-based macaron-like baked confectionery" does not mean that the ingredients are completely free of animal-derived ingredients, specifically, milk- and / or egg-derived animal protein, but the milk-derived protein and / or egg-derived protein content is preferably less than 50% by mass of the total protein content including milk-derived protein and plant protein. More preferred embodiments are 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 1% by mass or less, or 0% by mass.

[0012] The plant-based macaron-like baked confectionery of the present invention has the pie characteristic of macarons, does not have large cavities inside the macaron-like baked confectionery, and has a smooth surface, even if the egg white content in the dough for the plant-based macaron-like baked confectionery is 0% by mass, and can be easily produced without the need for skilled techniques such as macaronage. Furthermore, the content of animal ingredients such as dairy ingredients can be reduced to 0% by mass. Even without using animal ingredients such as meringue (egg white) or dairy ingredients, macarons with a pied texture and a smooth surface can be produced without requiring skilled techniques.

[0013] Furthermore, the macaron-like baked goods of the present invention can use nut or seed powder and / or grain flour such as wheat flour, but even if the nut or seed powder and / or grain flour is 0% by mass in the dough, macaron-like baked goods having a pie and a smooth surface can be easily produced without requiring skilled techniques such as macaronage.

[0014] ■Plant protein material The plant-based macaron-like baked confectionery of the present invention contains a plant protein ingredient. Examples of the plant protein ingredient include powdered proteins such as concentrated proteins and isolated proteins, plant milk, and soy flour. The type of plant is not limited, but examples include beans such as soybeans, peas, broad beans, chickpeas, mung beans, lentils, and white beans; seeds such as almonds, coconuts, hazelnuts, cashews, walnuts, peanuts, and pistachios; grains such as rice and oats; and potatoes. These protein ingredients can be used alone or in a mixture of two or more in an appropriate ratio. In the present invention, the plant protein-containing ingredient is preferably one or more selected from the group consisting of soybeans, peas, broad beans, rice, coconuts, almonds, and oats, more preferably one or more selected from the group consisting of soybeans, peas, and almonds, and most preferably soybeans and / or almonds. By including the specified vegetable protein-containing material, it is possible to obtain a plant-based macaron-like baked confectionery that has the effects of the present invention.

[0015] ■Plant protein The plant-based macaron-like baked confectionery of the present invention is characterized by containing 10 to 50% by mass of plant protein as solid content in the plant-based macaron-like baked confectionery dough. The plant protein content in the plant-based macaron-like baked confectionery dough is preferably 11 to 48% by mass, more preferably 12 to 40% by mass as solid content, and even more preferably 13 to 35% by mass as solid content. If the plant protein content is too low, the baked plant-based macaron-like baked confectionery may have hollow spaces inside, resulting in a decrease in quality. Furthermore, if the plant protein content is too high, the viscosity of the plant-based macaron-like baked confectionery dough may increase, resulting in an insufficient smooth surface of the baked macaron-like baked confectionery, and the effects of the present invention may not be fully achieved.

[0016] When the vegetable protein of the present invention is incorporated into the dough for plant-based macaron-like baked confectioneries, it may be incorporated as a powder or may be incorporated as a suspension in a liquid such as water. By incorporating 12 to 40 mass% of the vegetable protein as a solid content into the dough for plant-based macaron-like baked confectioneries, plant-based macaron-like baked confectioneries having a pierced texture and a smooth surface can be produced without requiring skilled techniques. For example, in the case of soybeans, powdered soy protein such as isolated soybean protein can be used as a powder. It may also be incorporated in a liquid form, for example, plant milk can be used.

[0017] ■Plant milk In the present invention, plant milk, which is milk (a milky liquid) obtained from a plant material as a basic raw material, can be used as the plant protein. When using plant milk, not only plant milk from which the insoluble fraction (okara) has been removed can be used, but also a slurry obtained by finely pulverizing the insoluble fraction (okara) without removing it from the plant milk. For example, in the case of soybeans, general soy milk can be used, which is obtained by extracting whole soybeans or defatted soybeans with water and removing the okara, which is insoluble fiber, and in this case, an appropriately improved production method can be applied to obtain soy milk with a better flavor. As another example, soy milk obtained by dissolving soybean flour in water can also be used. In one embodiment, the plant milk can be preferably selected from soy milks, pea milk, grain milk such as oat milk and rice milk, or seed milk such as almond milk and cashew nut milk, and more preferably soy milk.

[0018] Soy milk Among the plant milks, soy milks include soy milk and its analogues, including regular soy milk, low-fat soy milk, whole-grain soy milk obtained without separating okara, soy milk cream, etc. In one embodiment, soy milk cream contains a large amount of polar lipids such as lecithin derived from the raw materials, and can be contained in the macaron-like baked confectionery of the present invention. In another embodiment, it is preferable to use low-fat soy milk.

[0019] Soy milk cream Soy milk cream refers to a product with a higher lipid content than soy milk, and is sometimes referred to as a "soybean emulsion composition" or "high-fat soy milk." Fresh cream is generally produced by separating it from cow's milk using a centrifuge. Similarly, soy milk cream can be obtained by, for example, treating soy milk obtained from whole soybeans with enzymatic hydrolysis, mineral addition, or the like, as necessary, and then centrifuging the soy milk to produce a low-specific-gravity, oil-rich cream layer. However, the production method is not particularly limited. For example, the soy milk cream can be produced by the method described in JP 2012-16348 A, or the methods described in JP 2009-528847 A, WO 2002 / 26788 A, JP 2002-101820 A, JP 11-56248 A, JP 2011-147394 A, etc.

[0020] The lipid content of the soy milk cream is preferably 35% by mass or more, more preferably 40% by mass or more, based on the dry matter. The upper limit is preferably 75% by mass or less, more preferably 70% by mass or less. The protein content of the soy milk cream is preferably 15% by mass or more, more preferably 20% by mass or more, based on the dry matter. The upper limit is preferably 40% by mass or less, more preferably 35% by mass or less. The lipid / protein content ratio of the soy milk cream is preferably 1 or more, more preferably 1.2 or more, 1.5 or more, 1.8 or more, 2.0 or more, or 2.1 or more. In a more preferred embodiment of the soy milk cream, the "lipophilic proteins" of the soy proteins are preferably concentrated, in order to have a richer flavor and a good soybean-derived flavor. As such a soy protein raw material, for example, the soy emulsion composition described in JP 2012-16348 A can be used. An index of whether lipophilic proteins are concentrated or not can be estimated by determining the LCI (Lipophilic Proteins Content Index) value described in the publication. In the present invention, it is more preferable to use soy milk cream with a lipophilic protein concentration of 50% or more, preferably 55% or more. As a commercially available soy milk cream with an LCI value of 55% or more, for example, "Nokurimu" (Cocream) <registered trademark> manufactured by Fuji Oil Co., Ltd. can be used.

[0021] Low-fat soy milk In one embodiment of the present invention, the soy milk can be low-fat soy milk, which is a water extract from full-fat soybeans and has a mass ratio of protein to carbohydrate of 100 to 200%. One example of such a soy extract is low-fat soy milk. This has a mass ratio of protein to carbohydrate in the solids (hereinafter sometimes referred to as P / C content) within the above range. Incidentally, in general soy milk (full-fat soy milk) obtained by extracting full-fat soybeans using a known method and removing okara, the lipid content in the solids is 20% by mass or more and the P / C content exceeds 250. Low-fat soy milk can be obtained by separating lipids from a slurry (ground soybean liquid) or full-fat soy milk using high-speed centrifugation or the like, or by transferring lipids to the okara when separating the okara from the slurry. In a more preferred embodiment, the effects of the present invention can be further improved by using pre-heated full-fat soybeans, preferably full-fat soybeans with an NSI (water-soluble nitrogen index) of 15 to 77, more preferably 40 to 70, as the raw material. For this method, reference can be made to the method described in JP 2012-16348 A. As the low-fat soy milk, for example, "Bimi Tounyu" (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used.

[0022] ■Emulsified oil and fat The plant-based dough for macaron-like baked confectionery according to the present invention contains 0.7 to 4% by mass of emulsified oil. Preferably, the dough contains 0.8 to 3.5% by mass, more preferably 0.9 to 3.3% by mass, and even more preferably 1 to 3.8% by mass. The emulsified oil referred to in the present invention is a mixture of various emulsifiers with oils, water, and, if necessary, sugars. Emulsified oils are primarily used for the purpose of easily obtaining oil-in-water emulsions or aerated products by stirring, and are commercially available for use in confectionery, bread, sponge cakes, and prepared dishes. There are no particular limitations on the emulsified oils used in the present invention, and any product for Western confectionery or sponge cake can be appropriately selected and used. Examples include "Palming Select" manufactured by Fuji Oil Co., Ltd., "Palming KG" manufactured by Fuji Oil Co., Ltd., "Palming H" manufactured by Fuji Oil Co., Ltd., and "Palming GT" manufactured by Fuji Oil Co., Ltd. In the present invention, the emulsified oil and fat used contains an emulsifier, and the emulsifier content is preferably 10 to 40% by mass in the emulsified oil and fat, and the oil content in terms of lipid content is preferably 10 to 40% by mass in the emulsified oil and fat.More preferably, the emulsifier content is 14 to 30% by mass in the emulsified oil and fat, and the oil content in terms of lipid content is 12 to 38% by mass in the emulsified oil and fat. By adding a predetermined amount of emulsified oil to the dough for macaron-like plant-based baked confectionery of the present invention, plant-based macaron-like baked confectionery can be easily produced without requiring skilled techniques.

[0023] In the present invention, when an emulsifier is contained in the emulsified oil and fat, it must be contained in the dough for macaron-like baked confectionery at 0.1 to 0.6% by mass. Preferably, the dough for macaron-like baked confectionery contains 0.13 to 0.55% by mass, more preferably 0.15 to 0.53% by mass, and even more preferably 0.17 to 0.51% by mass. By containing the emulsifier in the above range, the surface of the baked plant-based macaron-like baked confectionery will be smooth, and it will be possible to obtain a plant-based macaron-like baked confectionery with a macaron-like luster.

[0024] ■Sugars The plant-based macaron-like baked confectionery dough of the present invention contains sugars. Examples of sugars to be added include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, starch syrup, dextrin, etc. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol; tetrasaccharide or higher sugar alcohols such as oligosaccharide alcohols; reduced starch saccharification products; reduced starch hydrolysates; and lactose present in raw materials containing milk protein. Also included in the sugars of the present invention is lactose. The sugar content in the plant-based dough for macaroon-like baked confectioneries is preferably 40 to 65% by mass, more preferably 45 to 60% by mass, and even more preferably 45 to 55% by mass.

[0025] ■Other raw materials The plant-based dough for macarons and other baked goods of the present invention can contain thickeners, gelling agents, stabilizers, polysaccharides, sweeteners, salts, flavorings, fragrances, colorings, etc. as long as the addition of other ingredients does not hinder the effects of the present invention.

[0026] ■How to make plant-based macaron-like baked goods Specifically, the plant-based dough for macaroon-like baked confectioneries according to the present invention can be produced by either (A) or (B). (A) Liquid ingredients such as soy milk and / or water are mixed with sugars and vegetable protein, and emulsified oil and fat are added and whipped. After whipping, powder ingredients other than vegetable protein are added and further mixed. In this process, it is preferable to adjust the specific gravity to 0.65 or more and 0.9 or less. The specific gravity is preferably 0.66 or more and 0.88 or less, more preferably 0.68 or more and 0.86 or less, and even more preferably 0.7 or more and 0.85 or less. Furthermore, it is more preferable to heat the liquid ingredients, sugars, and vegetable protein after mixing, and then add emulsified oil and fat and whip. The heating temperature is preferably 30 to 40°C. Heating allows the sugars to dissolve sufficiently, stabilizing the plant-based dough for macaroon-like baked confectioneries. Alternatively, (B) emulsified oils and fats are added to a liquid ingredient such as soy milk and / or water and granulated sugar heated to 30 to 40°C, and the mixture is whipped. After whipping, powder ingredients are added and mixed. At this time, it is preferable that the specific gravity is 0.65 to 0.9. The specific gravity is preferably 0.66 to 0.88, more preferably 0.68 to 0.86, and even more preferably 0.7 to 0.85.

[0027] The plant-based macaron-like baked confectionery dough prepared by the manufacturing method (A) or (B) described above can be formed into a desired shape and baked to produce the plant-based macaron-like baked confectionery of the present invention. In general, when preparing macaron dough, egg whites and sugars are whipped to prepare meringue, and then almond powder or other nut powder is added to the meringue. The ingredients are then carefully mixed in a kneading motion to break the meringue bubbles (macaronage). Breaking the meringue bubbles in macaronage is difficult, and the process requires skilled techniques. However, by preparing the plant-based macaron-like baked confectionery dough of the present invention using the manufacturing method (A) or (B) described above, plant-based macaron-like baked confectionery can be obtained in a simple manner without requiring skilled techniques.

[0028] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. [Example]

[0029] Preparation of dough for plant-based macaroon-like baked goods According to the formulations in Table 1, plant-based macaron-like baked goods were prepared using methods (A) and (B). (A) The liquid ingredients, soy milk or water, granulated sugar, and vegetable protein, were mixed and heated to 35°C, and emulsified oil was added and whipped. After whipping, the remaining powder ingredient (almond powder) was added and mixed to prepare a plant-based dough for macaroon-like baked goods. The final specific gravity in the table is the specific gravity when all ingredients have been mixed. (B) The liquid ingredients, soy milk or water, and granulated sugar were mixed and heated to 35°C, and emulsified oil was added and whipped. After whipping, powder ingredients such as vegetable protein and almond powder were added and mixed to prepare a plant-based dough for macaroon-like baked goods. The final specific gravity in the table is the specific gravity when all ingredients have been mixed. The composition of the soy milk is shown in Table 2.

[0030] Preparation of plant-based macaron-like baked goods Each of the plant-based macaron-like baked confectionery doughs obtained in "Preparation of plant-based macaron-like baked confectionery dough" was placed into a piping bag, a baking sheet was placed on a hot plate, and 3.5 g of dough was poured into each bag (diameter of 3 cm when piping). The dough was then baked for 16 minutes in an oven with a double hot plate, top heat 160°C / bottom heat 130°C. The drying process before baking, which is an important step in the production of regular macarons, was not required.

[0031] Table 1. Composition (unit: %) TIFF2025146433000001.tif112165 Powdered soy protein A was the soy protein isolate "New Fujipro SEH" manufactured by Fuji Oil Co., Ltd. (moisture 5%, oil 0.5%, protein 86.9%, carbohydrate 3.1%). Emulsified oil A was "Palming Select" manufactured by Fuji Oil Co., Ltd. (oil content 37.1%, emulsifier 17.1%, water content 33.9%).

[0032] Table 2. Composition of soy milk TIFF2025146433000002.tif40170·The low-fat soy milk used was "Umai Nagei" (registered trademark) manufactured by Fuji Oil Co., Ltd. The unsweetened soy milk used was "unsweetened soy milk" manufactured by Kikkoman Corporation.

[0033] Evaluation method An evaluation was performed for each study example. After storing the plant-based macaron-like baked confectionery prepared above at 20°C for 30 minutes, the width of the pie (mm), the presence or absence of large cavities in the cross section when cut, and the surface condition of the plant-based macaron-like baked confectionery were evaluated. Regarding the width of the pie, a value of 0 mm was deemed to be a failure, and a value of 1 mm or more was deemed to be a pass. Regarding the presence or absence of large cavities, a value of no large cavities was deemed to be a pass. The surface condition of the plant-based macaron-like baked confectionery was evaluated according to the following criteria.

[0034] <Evaluation> · Surface condition of plant-based macaroon-like baked goods 5 points: Very good (very smooth surface and has a distinct macaron-like luster) 4 points: Good (the surface is smooth and has the gloss of a macaron) 3 points: Acceptable (the surface is somewhat smooth and has a slightly macaron-like gloss) 2 points: Slightly poor (the surface is rough and lacks the typical macaron gloss) 1 point: Poor (the surface is wrinkled or cracked and does not have the gloss typical of macarons) The results are shown in Table 3.

[0035] Table 3. Results TIFF2025146433000003.tif29170

[0036] Examples 1 and 2 passed. From the above, it was found that there was no difference in the evaluation results between the manufacturing methods (A) and (B). Therefore, the following study was conducted using the manufacturing method (A).

[0037] Plant-based macaron-like baked confectionery dough was prepared according to the formulations in Tables 4 to 7 using the method (A) below. (A) The liquid ingredients, granulated sugar, and vegetable protein were mixed and heated to 35°C, and then emulsified oil was added and whipped. After whipping, the remaining powder ingredients (almond powder) were added and mixed to prepare a plant-based dough for macarons and other baked goods. Furthermore, this process did not require the drying process before baking, which is an important step in the production of regular macarons. The final specific gravity in the table is the specific gravity when all the raw materials have been mixed.

[0038] Table 4. TIFF2025146433000004.tif121164·Emulsified oil A was "Palming Select" manufactured by Fuji Oil Co., Ltd. (oil content 37.1%, emulsifier 17.1%, water content 33.9%). Powdered soy protein A was the soy protein isolate "New Fujipro SEH" manufactured by Fuji Oil Co., Ltd. (moisture 5.0%, oil 0.5%, protein 86.9%, carbohydrate 3.1%). Powdered soy protein B was the soy protein isolate "New Fujipro 4500" manufactured by Fuji Oil Co., Ltd. (moisture 5.5%, oil 1.4%, protein 67.9%, carbohydrate 20.3%). Powdered soy protein C was FujiPro F, an isolated soy protein manufactured by Fuji Oil Co., Ltd. (moisture 5%, oil 0.2%, protein 86.3%, carbohydrate 4%). The low-fat soy milk used was "Bimi Tounyu" (registered trademark) manufactured by Fuji Oil Co., Ltd. The unsweetened soy milk used was "unsweetened soy milk" manufactured by Kikkoman Corporation.

[0039] Table 5. TIFF2025146433000005.tif121165·Emulsified oil A was "Palming Select" manufactured by Fuji Oil Co., Ltd. (oil content 37.1%, emulsifier 17.1%, water content 33.9%). Powdered soy protein A was the soy protein isolate "New Fujipro SEH" manufactured by Fuji Oil Co., Ltd. (moisture 5.0%, oil 0.5%, protein 86.9%, carbohydrate 3.1%). The low-fat soy milk used was "Bimi Tounyu" (registered trademark) manufactured by Fuji Oil Co., Ltd. Cracked egg whites (88.4% water, 0% oil, 10.5% protein, 0.4% carbohydrates) were used. For milk protein A, we used "WPC 80%" manufactured by Lacto Japan Co., Ltd. (water 5.6%, oil 4.8%, protein 76.5%, carbohydrates 10.1%). For milk protein B, Fonterra Japan's "WPI895" (moisture 4.7%, oil 0.3%, protein 93.9%, carbohydrate 0.4%) was used.

[0040] Table 6. TIFF2025146433000006.tif111146·Emulsified oil A was "Palming Select" manufactured by Fuji Oil Co., Ltd. (oil content 37.1%, emulsifier 17.1%, water content 33.9%). Powdered soy protein A was the soy protein isolate "New Fujipro SEH" manufactured by Fuji Oil Co., Ltd. (moisture 5.0%, oil 0.5%, protein 86.9%, carbohydrate 3.1%). Powdered soy protein D was made from Fuji Oil Co., Ltd.'s soy protein isolate "New Fujipro PTS" (moisture 5.0%, oil 0.5%, protein 87.0%, carbohydrate 3.1%). The low-fat soy milk used was "Bimi Tounyu" (registered trademark) manufactured by Fuji Oil Co., Ltd.

[0041] Table 7. TIFF2025146433000007.tif123159·Emulsified oil A was "Palming Select" manufactured by Fuji Oil Co., Ltd. (oil content 37.1%, emulsifier 17.1%, water content 33.9%). Powdered soy protein A was the soy protein isolate "New Fujipro SEH" manufactured by Fuji Oil Co., Ltd. (moisture 5.0%, oil 0.5%, protein 86.9%, carbohydrate 3.1%). The low-fat soy milk used was "Bimi Tounyu" (registered trademark) manufactured by Fuji Oil Co., Ltd.

[0042] The examples and comparative examples were evaluated. The evaluation was performed according to the same criteria as in the above-mentioned "◯ evaluation method." The results are shown in Tables 8 to 11.

[0043] Table 8. Results TIFF2025146433000008.tif29167

[0044] Table 9. Results TIFF2025146433000009.tif30169

[0045] Table 10. Results TIFF2025146433000010.tif29170

[0046] Table 11. Results TIFF2025146433000011.tif32163

[0047] The results in Tables 8 to 11 show that the present invention enabled the production of plant-based macaron-like baked confectioneries with a pie and a smooth surface in Examples 3 to 21. In particular, even when the confectioneries did not contain animal ingredients such as milk protein or egg white, they were able to produce plant-based macaron-like baked confectioneries with a pie, no large cavities inside, and a smooth surface without requiring skilled techniques such as macaronage or drying.

[0048] From the above results, it was discovered that in the present invention, by containing 10 to 50 mass % of vegetable protein as solid content, 0.7 to 4 mass % of emulsified oils and fats, and sugars, it is possible to provide a plant-based macaron-like baked confectionery that has a pied texture, does not have large cavities inside, and has a smooth surface, just like macarons handmade by a skilled craftsman, even without the use of skilled techniques.

Claims

1. The plant-based macaroon-like baked confectionery is obtained by baking a dough containing 10 to 50 mass % of vegetable protein as a solid content, 0.7 to 4 mass % of emulsified oil and fat, and sugars.

2. The plant-based dough for macaroon-like baked confectionery contains 10 to 50 mass % of vegetable protein as solid content, 0.7 to 4 mass % of emulsified oil and fat, and sugars.

3. The macaron-like baked confectionery according to claim 1, wherein the egg white content is 0% by mass.

4. The dough for macaroon-like baked goods according to claim 2, wherein the egg white content is 0% by mass.

5. The macaron-like baked confectionery according to claim 1, wherein the content of animal ingredients is 0% by mass.

6. The dough for macarons and other baked goods according to claim 2, wherein the content of animal ingredients is 0% by mass.

7. A method for producing plant-based macaron-like baked goods, comprising all of the following steps (A) to (C). (A) A step of mixing raw materials containing 10 to 50% by mass of vegetable protein as solid content, 0.7 to 4% by mass of emulsified oil and fat, and sugars. (B) A process of reducing the specific gravity of the dough to 0.9 or less. (C) A process of baking the dough of (B).

8. The method for producing a macaron-like baked confectionery according to claim 7, wherein the amount of egg white blended is 0% by mass.

9. The method for producing a macaron-like baked confectionery according to claim 7 or 8, wherein the content of animal ingredients is 0% by mass.

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