Low-allergen cake and method for producing the same

Abstract

To provide low-allergen cake that can have good shape retention and a lighter texture than conventional cakes, and can further have excellent moistness, smoothness, and fluffiness in texture as desired, without using 28 common allergens such as eggs, milk, and wheat.SOLUTION: Low-allergen cake containing rice starch, dietary fiber, hydroxypropyl methylcellulose (HPMC), alginate ester, foaming emulsified oil and fat, and oil and fat with a melting point of 20°C or lower, in which the content of the oil and fat with a melting point of 20°C or lower is 10-30 mass% relative to the total weight of the low-allergen cake.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a hypoallergenic cake, more particularly to a cake that can be produced using rice flour instead of wheat flour (rice flour cake) and a method for producing the same. [Background technology]

[0002] Food allergies occur when the body recognizes certain proteins (food allergens) contained in ingested food as foreign substances, triggering an oversensitive immunological mechanism that can cause various symptoms, including itchy skin, hives, and coughing. In severe cases, these symptoms can be life-threatening, including loss of consciousness, low blood pressure, and shock. Currently, eight ingredients—eggs, milk, wheat, shrimp, crab, peanuts, walnuts, and buckwheat—are designated as "specified ingredients" requiring labeling. Twenty ingredients—almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, sesame seeds, salmon, mackerel, soybeans, chicken, bananas, pork, macadamia nuts, peaches, yams, apples, and gelatin—are designated as "substances equivalent to specified ingredients" for which labeling is recommended. The number of people with food allergies is increasing year by year, posing a major social problem.

[0003] Cakes and other sweets are generally made using ingredients that fall under the 28 allergens listed above, such as wheat flour, eggs, and milk, but there is a demand for low-allergen sweets that can be eaten by people with food allergies. For example, in people with wheat allergies, the allergen is gluten, a protein found in wheat flour, but sweets have been proposed that can be eaten by people with wheat allergies by using gluten-free rice flour instead of wheat flour. The following are some known inventions related to sweets that use rice flour:

[0004] Patent Document 1 describes a soy protein-containing confectionery dough that does not contain wheat, milk, or eggs and contains soy protein, a starch-containing material other than wheat, and fats and oils, as well as a soy protein-containing confectionery made by heating the soy protein-containing confectionery dough. The invention described in Patent Document 1 does not use wheat, milk, or eggs, but it is necessary to use soybeans, which are one of the 28 allergens at the time of filing this application.

[0005] Patent Document 2 describes a flour-free Western-style confectionery mix that contains a powdered protein material, an alginate ester, and starch, and may further contain cellulose ether, with a protein content in a specific range of 5.00 to 22.00% by mass, a flour-free dough using the Western-style confectionery mix, and Western-style confectionery baked from the dough. The invention described in Patent Document 2 is said to be able to improve the texture (in the examples, "roughness," "fluffiness," and "stickiness" are evaluated), volume, and binding properties of Western-style confectionery, despite not containing flour. The examples in Patent Document 2 disclose a flour mix containing rice flour as a protein ingredient, an alginate ester, hydroxypropyl methylcellulose (HPMC) as a cellulose ether, and modified rice starch as a starch, as well as a sponge cake batter containing the flour mix, baking powder, white sugar, water, and emulsified oil and fat, and a pound cake batter containing the flour mix, baking powder, white sugar, water, and margarine. However, in the examples in Patent Document 2, in both the sponge cake batters (Examples 1-23) and the pound cake batters (Examples 26 and 27), when rice flour (protein content 6%, rice flour content in the flour mix is ​​3.65-70.65%) is used as a protein ingredient, it is always combined with soy flour (protein content 35%), chickpea flour (protein content 20%), or refined rice protein (protein content 80%), which are all allergens included in the 28 allergens, to achieve a protein content of 5.00-22.00% by mass. The sponge cake dough of Comparative Example 1 and the pound cake dough of Comparative Example 5, which use only rice flour as a protein ingredient (rice flour protein content: 6%, rice flour blend amount in the flour mix: 63.65%), both have protein contents below the lower limit of 5.00% by mass, and are evaluated as not being able to satisfy all of the requirements for texture, volume, and binding ability. Furthermore, Patent Document 2 does not mention the problem or effect of improving the texture, such as moistness or smoothness.

[0006] Patent Document 3 describes a method for producing wheat-, milk-, and egg-free cakes, which includes the steps of preparing mixture A by mixing an aqueous component with ingredients containing non-fat cocoa solids, preparing mixture B by adding a starch-containing material excluding at least wheat to mixture A, preparing a cake batter by adding a foaming emulsifier to mixture B and foaming to a specific gravity of 0.6 to 0.9, and baking the batter. The invention described in Patent Document 3 is touted as being able to provide cakes that do not use wheat, milk, eggs, or processed products thereof, which have been used in conventional confectioneries, but which use non-fat cocoa solids as the main ingredient, and have an appearance, flavor (in the examples, the "chocolate flavor" is evaluated), and texture (in the examples, the "melt-in-the-mouth" is evaluated) comparable to conventional cakes that use wheat, milk, and eggs. The examples in Patent Document 3 disclose a manufacturing method (Example 7) that includes the steps of stirring chocolate, salad oil, and water under controlled temperature conditions to obtain mixture A, adding rice flour, cocoa powder, and baking powder to mixture A and stirring to obtain mixture B, adding emulsified oil and fat to mixture B and foaming to obtain mixture C (final dough), and baking the final dough to obtain a baked product (gateau au chocolat). However, Patent Document 3 does not describe the problem or effect of improving the moistness and smoothness of the texture. Note that the examples other than Example 7 in Patent Document 3 use low-fat soy milk, unsweetened soy milk, or soy milk cream derived from soybeans that fall under the 28 allergens.

[0007] Patent Document 4 describes a foaming composition containing at least a nonionic water-soluble cellulose ether (e.g., hydroxypropylmethylcellulose) dissolved in water and a sweetener, but not containing egg white; a meringue-like foamed product produced by foaming the foaming composition without using egg white; and a food product (e.g., cake) containing at least the meringue-like foamed product. The examples in Patent Document 4 disclose that a meringue-like foamed product was prepared and its foam stability was confirmed (Examples 1-3); that the meringue-like foamed product was mixed with gelatin or agar and then cooled to produce marshmallow-like or snow-like foamed products with textures and flavors similar to marshmallows or snow-like foamed products, respectively (Examples 4-5); that a heat-dried meringue-like foamed product had textures and flavors similar to egg white meringue (Example 6); and that freezing the meringue-like foamed product produced a sherbet-like food material containing foam (Example 7). However, Patent Document 4 also states that it is possible to prepare cake batter by mixing flour such as wheat flour or rice flour with the above-mentioned meringue-like foamed material (paragraph 0016), but does not disclose a cake batter of such an embodiment as an example, and does not state or suggest what effects may be achieved in a cake obtained from the cake batter. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-61029 [Patent Document 2] Japanese Patent Application Publication No. 2023-104924 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-176120 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-147357 Summary of the Invention [Problem to be solved by the invention]

[0009] Conventional hypoallergenic sweets, especially cakes, that do not contain 28 allergens such as eggs, milk, and wheat tend to have a heavy texture. Furthermore, it has traditionally been difficult to produce sweets that retain their shape, are moist, and have a smooth texture without using the 28 allergens.

[0010] The present invention aims to provide a hypoallergenic cake that does not contain 28 allergens such as eggs, milk, or wheat, has shape retention, has a lighter texture than conventional hypoallergenic sweets, and preferably has an excellent desired texture such as moistness, smoothness, and airiness (abundance of air bubbles on the cross section). [Means for solving the problem]

[0011] The present inventors have discovered that a cake containing rice starch, dietary fiber, hydroxypropyl methylcellulose (HPMC), an alginate ester, foaming emulsified oil and fat, and an oil or fat having a melting point of 20°C or less, wherein the amount of oil or fat having a melting point of 20°C or less is within a specific range relative to the total weight of the cake, retains its shape despite not using eggs, milk, wheat, etc., has a lighter texture than conventional hypoallergenic sweets, and can be made to have an excellent texture, such as moistness, smoothness, and fluffiness, as desired, and have thus completed the present invention, which can solve the above-mentioned problems. Such hypoallergenic cakes according to the present invention can be made into cake-like foods (sweets) such as chocolate terrine or gateau chocolat, in which moistness is important, or cake-like foods (sweets) with a doughy texture such as sponge cake, chiffon cake, or pound cake, in which fluffiness is important.

[0012] That is, the present invention includes at least the following items. [Section 1] (A) rice starch, (B) dietary fiber, (C) hydroxypropyl methylcellulose (HPMC), (D) alginate ester, (E) foaming emulsified oil, and (F) oil with a melting point of 20°C or less, The content of the (F) oil or fat having a melting point of 20°C or less is 10 to 30% by mass based on the total amount of the low-allergen cake. Low allergen cake. [Section 2] Item 1. The hypoallergenic cake according to Item 1, comprising rice flour as a raw material for at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber. [Section 3] Item 1. The hypoallergenic cake according to Item 1, containing cocoa powder as at least a portion of the (B) dietary fiber. [Section 4] Item 2. The hypoallergenic cake according to Item 1, wherein the content of the dietary fiber (B) is 2.5 to 6% by mass based on the total amount of the hypoallergenic cake. [Section 5] The (B) dietary fiber contains at least insoluble dietary fiber, Item 2. The hypoallergenic cake according to Item 1, wherein the content of the insoluble dietary fiber is 1.5 to 3.5% by mass based on the total amount of the hypoallergenic cake. [Section 6] Specific gravity: 0.6 to 0.9 g / cm 3 Item 1. The low-allergen cake according to Item 1. [Section 7] Specific gravity: 0.6~0.7g / cm 3 Item 7. A low-allergen cake according to item 6, further satisfying at least one of the following conditions: (Condition a1) The content of the (A) rice starch is 15.0 to 30.0% by mass based on the total amount of the hypoallergenic cake. (Condition f1) The content of the (F) oil or fat with a melting point of 20° C. or less is 10.0 to 15.0% by mass based on the total amount of the low-allergen cake. (Condition c1) The content of (C) HPMC is 0.2 to 0.5% by mass based on the total amount of the low-allergen cake. [Section 8] Specific gravity: 0.7 to 0.9 g / cm 3 Item 7. A low-allergen cake according to item 6, further satisfying at least one of the following conditions: (Condition a2) The content of the (A) rice starch is 2.0 to 15.0% by mass based on the total amount of the hypoallergenic cake. (Condition f2) The content of the (F) oil or fat with a melting point of 20° C. or less is 15.0 to 25.0% by mass based on the total amount of the low-allergen cake. (Condition c2) The content of (C) HPMC is 0.4 to 1.0% by mass based on the total amount of the low-allergen cake. [Section 9] A step of preparing a whipped composition by mixing raw materials including (C) HPMC, (D) an alginate ester, (F) a portion of an oil or fat having a melting point of 20°C or less, and water; a step of adding at least (A) rice starch, (B) dietary fiber, (E) foaming emulsified oil and fat, the remainder of (F) the oil and fat having a melting point of 20°C or less, and water to the whipped composition to prepare a dough having a content of the (F) oil and fat having a melting point of 20°C or less of 10 to 30% by mass based on the total amount of the dough (dough preparation step); A step of baking the dough to obtain a low-allergen cake (baking step); A method for producing a hypoallergenic cake, comprising: [Section 10] Item 10. The method for producing a hypoallergenic cake according to Item 9, wherein in the dough preparation step, rice flour is added to the whipped composition as a raw material for at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber. [Section 11] Item 10. The method for producing a hypoallergenic cake according to Item 9, wherein in the dough preparation step, cocoa powder is added to the whipped composition as a raw material for at least a portion of the dietary fiber (B). [Section 12] Item 10. The method for producing a hypoallergenic cake according to Item 9, wherein in the dough preparation step, the dietary fiber content is 2.5 to 6% by mass based on the total amount of the dough. [Section 13] The (B) dietary fiber contains at least insoluble dietary fiber, Item 10. The method for producing a hypoallergenic cake according to Item 9, wherein in the dough preparation step, the content of the insoluble dietary fiber is 1.5 to 3.5% by mass based on the total amount of the dough. [Section 14] In the firing step, the specific gravity is 0.6 to 0.9 g / cm 3 Item 10. A method for producing a hypoallergenic cake according to Item 9, wherein the hypoallergenic cake is [Section 15] In the firing step, the specific gravity is 0.6 to 0.7 g / cm 3 Item 15. A method for producing a hypoallergenic cake according to Item 14, wherein the dough preparation step further satisfies at least one of the following conditions: (Condition a1) The content of the (A) rice starch is 15.0 to 30.0% by mass based on the total amount of dough. (Condition f1) The content of the (F) fats and oils having a melting point of 20° C. or less is 10.0 to 15.0% by mass based on the total amount of the dough. (Condition c1) The content of (C) HPMC is 0.2 to 0.5% by mass based on the total amount of the dough. [Section 16] In the firing step, the specific gravity is 0.7 to 0.9 g / cm 3 Item 15. A method for producing a hypoallergenic cake according to Item 14, wherein the dough preparation step further satisfies at least one of the following conditions: (Condition a2) The content of the (A) rice starch is 2.0 to 15.0% by mass based on the total amount of dough. (Condition f2) The content of the (F) fats and oils with a melting point of 20° C. or less is 15.0 to 25.0% by mass based on the total amount of the dough. (Condition c2) The content of (C) HPMC is 0.4 to 1.0% by mass based on the total amount of the dough. [Effects of the Invention]

[0013] The present invention makes it possible to produce a hypoallergenic cake that has shape retention, a lighter texture than conventional cakes, and excellent textures such as moistness, smoothness, and fluffyness, without using 28 allergens such as eggs, milk, and wheat. In particular, the method for producing a hypoallergenic cake according to the present invention is suitable for obtaining the hypoallergenic cake of the present invention that exhibits the above-mentioned effects. DETAILED DESCRIPTION OF THE INVENTION

[0014] -Hypoallergenic cake / Hypoallergenic cake batter- The hypoallergenic cake according to the present invention (hereinafter sometimes simply referred to as "the cake of the present invention" or "the cake") contains (A) rice starch, (B) dietary fiber, (C) hydroxypropyl methylcellulose (HPMC), (D) alginate ester, (E) foaming emulsified oil and fat, and (F) oil and fat having a melting point of 20°C or less, and the content of the (F) oil and fat having a melting point of 20°C or less is 10 to 30 mass% of the total mass of the cake.

[0015] The cake of the present invention is typically obtained by baking a cake "batter" in the cake manufacturing method of the present invention, as described below. Like the cake of the present invention, the cake batter also contains (A) rice starch, (B) dietary fiber, (C) hydroxypropyl methylcellulose (HPMC), (D) alginate ester, (E) foaming emulsified oil and fat, and (F) an oil with a melting point of 20°C or less, with the content of the (F) oil with a melting point of 20°C or less being 10 to 30% by mass based on the total weight of the cake. The matters relating to the ingredients (components) of the cake and their contents described herein can be interpreted as matters relating to the ingredients (components) of the cake batter and their contents. For example, the content of a given ingredient (component) relative to the "total weight of the cake" can be interpreted as the content relative to the "cake batter." Furthermore, the content of each ingredient (component) in the cake can be considered to be substantially equal to the blending amount of each ingredient (component) used to prepare the cake batter.

[0016] The cake of the present invention corresponds to a sweet generally recognized as a "cake" that does not use ingredients containing food allergens such as wheat flour, eggs, or milk, or that substitutes these ingredients with other ingredients such as rice flour. The type of "cake" is not particularly limited, but examples include sponge cake, pound cake, financier, brownie, chocolate terrine, pancake, madeleine, and gateau au chocolat, with chocolate terrine being preferred. In other words, the cake of the present invention may be a "cake"-like sweet containing the above-mentioned specific ingredients, or a "cake"-like sweet obtained from (by baking) a dough containing the above-mentioned specific ingredients, and the type of "cake" is not particularly limited.

[0017] The cake of the present invention can contain rice flour as at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber. The cake of the present invention can also contain cocoa powder as at least a portion of the (B) dietary fiber. By containing cocoa powder and, optionally, chocolate (see definition below), the cake of the present invention becomes a chocolate terrine-like chocolate cake. Dairy-free "cocoa powder" (see definition below) is preferred from the viewpoint of making the cake of the present invention hypoallergenic.

[0018] In this specification, "cocoa powder" is defined as "cocoa powder" (Article 2, Paragraph 9) in the "Fair Competition Code for Labeling of Chocolate Products" (National Federation of Fair Trade Councils, hereinafter referred to as "Fair Competition Code"), and includes: (1) cocoa powder: crushed cocoa cake, containing 8% or more by weight of cocoa butter and 7% or less by weight of water, and containing no other substances than vanilla flavoring; (2) defatted cocoa powder: crushed cocoa cake, containing less than 8% by weight of cocoa butter and 7% or less by weight of water, and containing no other substances than vanilla flavoring; and (3): containing no other substances than vanilla flavoring as necessary for (1) or (2). "Cocoa powder" is a general term for cocoa powder containing less than 3% of other flavorings, spices, vitamins, minerals, etc., as well as "adjusted cocoa powder" (Article 2, Paragraph 10), which is defined as follows: (1) for cocoa powder containing only sugars, the cocoa powder content is 32% or more by weight and the moisture content is 7% or less by weight; (2) for cocoa powder containing dairy products or other edible ingredients other than sugars, the cocoa powder content is 20% or more by weight and the moisture content is 7% or less by weight; and (3) for cocoa powder containing sugars and other edible ingredients other than dairy products or sugars, the cocoa powder content is 10% or more by weight and the moisture content is 7% or less by weight. The definitions of "cocoa butter," "cocoa cake," etc. in the above provision are in accordance with the definitions in the "Fair Competition Code" (Article 2, Paragraphs 7 and 8).

[0019] In the present invention, a cake being "low allergen" means that it does not contain at least the "specific ingredients" (8 items: eggs, milk, wheat, shrimp, crab, peanuts, walnuts, and buckwheat) as ingredients, and preferably does not contain any of the "equivalents to specific ingredients" (20 items: almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, macadamia nuts, peaches, yams, apples, and gelatin) (it is essentially allergen-free).

[0020] (A)Rice starch As the rice starch (A) in the present invention, any rice generally used in food products can be used. The rice used as the raw material for rice starch may be either non-glutinous rice or glutinous rice, but non-glutinous rice is preferred, and an appropriate variety can be selected.

[0021] The content of rice starch (A) in the cake of the present invention can be adjusted appropriately depending on the desired effects of the present invention, taking into consideration the other ingredients (types and amounts) contained in the cake. For example, it is preferably 2.0 to 30.0% by mass, and more preferably 4.0 to 28.0% by mass, based on the total weight of the cake. When emphasis is placed on fluffy texture in the cake of the present invention, the content of rice starch (A) is preferably 15.0 to 30.0% by mass, and more preferably 18.0 to 28.0% by mass, based on the total weight of the cake. When emphasis is placed on moist texture in the cake of the present invention, the content of rice starch (A) is preferably 2.0 to 15.0% by mass, and more preferably 4.0 to 15.0% by mass, based on the total weight of the cake.

[0022] In a typical embodiment of the present invention, rice starch (A) is incorporated into the cake of the present invention in the form of "rice flour" containing rice starch (and insoluble dietary fiber, described below). That is, the cake of the present invention may use only rice flour as the rice starch (A) ingredient, only refined rice starch as the rice starch (A) ingredient, or a combination of rice flour and refined rice starch as rice starch (A) ingredients. Rice flour may be polished rice flour (such as soft rice flour), brown rice flour, or a mixture thereof, with polished rice flour being preferred. When rice flour is used as rice starch (A), the content of rice starch (A) can be calculated by multiplying the mass of rice flour by the rice starch content in the rice flour. Because a certain amount of insoluble dietary fiber can be incorporated simultaneously with rice starch, a preferred embodiment of the cake of the present invention is one in which all or part of the rice starch (A) is incorporated by rice flour.

[0023] In the present invention, the rice starch content can be measured by a general measurement method, for example, the Somogyi method.

[0024] (B) Dietary fiber The cake of the present invention contains dietary fiber (B) from the viewpoint of at least the shape retention of the cake (batter). Dietary fiber is broadly classified into insoluble dietary fiber and soluble dietary fiber, but in the present invention, "dietary fiber" is a general term for insoluble dietary fiber and soluble dietary fiber, and either insoluble dietary fiber or soluble dietary fiber or both may be used.

[0025] In a typical embodiment of the present invention, at least a portion of the dietary fiber (B) is incorporated into the cake of the present invention through "rice flour" containing insoluble dietary fiber (and the aforementioned rice starch). Also, in a typical embodiment of the present invention, at least a portion of the dietary fiber (B) is incorporated into the cake of the present invention through "cocoa powder" containing insoluble dietary fiber and soluble dietary fiber. In these embodiments, the cake of the present invention may also contain ingredients other than rice flour and cocoa powder that contain dietary fiber (B) (insoluble dietary fiber and / or soluble dietary fiber). When rice flour, cocoa powder, or another ingredient is used as dietary fiber (B), the content of dietary fiber (B) can be calculated by multiplying the mass of each ingredient by the percentage content of the respective dietary fiber. It is difficult (and likely to be insufficient) to achieve a dietary fiber (B) content, particularly the insoluble dietary fiber content, within the preferred range of the present invention, described below, using rice flour alone. Therefore, a preferred embodiment of the cake of the present invention is one in which all or part of the dietary fiber (B) is blended with rice flour and an ingredient other than rice flour, such as cocoa powder (and, if necessary, other ingredients such as "chocolate powder," described below).

[0026] The content of dietary fiber (B) in the cake of the present invention can be adjusted as appropriate depending on the desired effects of the present invention, taking into consideration other ingredients (types and amounts) contained in the cake. For example, from the viewpoint of achieving both good shape retention of the cake batter and good melt-in-the-mouth texture of the cake, the content is, for example, 2.5 to 6% by mass, preferably 2.5 to 5.5% by mass, and more preferably 3.0 to 4.5% by mass, based on the total weight of the cake.

[0027] From the viewpoint of achieving both good shape retention of the cake batter and good melt-in-the-mouth texture of the cake, the cake of the present invention preferably contains at least insoluble dietary fiber as dietary fiber (B). Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, bamboo fiber, etc. One type of insoluble dietary fiber may be used alone, or two or more types may be used in combination in any ratio. As mentioned above, rice flour and cocoa powder contain insoluble dietary fiber, but if necessary, such insoluble dietary fiber may be used additionally (for example, in the form of chocolate powder) as dietary fiber.

[0028] The content of insoluble dietary fiber in the cake of the present invention can be adjusted appropriately depending on the desired effects of the present invention, taking into consideration other ingredients contained in the cake (type and amount), but from the viewpoint of achieving both good shape retention and melt-in-the-mouth texture of the cake (batter), it is, for example, 1.5 to 3.5 mass% of the total cake weight, preferably 1.7 to 3.5 mass%, more preferably 2.0 to 3.5 mass%. Note that such a preferred content of insoluble dietary fiber can be achieved without using additional insoluble dietary fiber, by adjusting the amounts of rice flour and cocoa powder added, using the insoluble dietary fiber contained in rice flour and cocoa powder, but may also be achieved by combining other ingredients (e.g., chocolate powder) as needed.

[0029] The cake of the present invention may contain water-soluble dietary fiber as dietary fiber (B). Examples of water-soluble dietary fiber include glucomannan, indigestible dextrin, pectin, agar, alginic acid, alginate salts, carrageenan, xanthan gum, locust bean gum, and inulin. The water-soluble dietary fiber may be used alone or in combination of two or more types in any ratio. As mentioned above, cocoa powder contains water-soluble dietary fiber, but if necessary, such water-soluble dietary fiber may be used additionally (for example, in the form of chocolate powder) as dietary fiber.

[0030] The content of water-soluble dietary fiber in the cake of the present invention can be adjusted appropriately depending on the desired effects of the present invention, taking into consideration other ingredients contained in the cake (type and amount), but from the viewpoint of the shape retention of the cake (batter), for example, 0.8 to 2.0 mass% of the total weight of the cake is preferable. Note that such a preferable content of water-soluble dietary fiber can be achieved by adjusting the amount of cocoa powder blended, using only the insoluble dietary fiber contained in the cocoa powder, without using additional insoluble dietary fiber, but it can also be achieved by combining other ingredients (e.g., chocolate powder) as necessary.

[0031] In the present invention, the contents of insoluble dietary fiber and soluble dietary fiber can be measured by common methods. For example, the content of insoluble dietary fiber can be measured by the modified Prosky method or the AOAC 2011.25 method, and the content of soluble dietary fiber can be measured by the AOAC 2011.25 method, which is also suitable for the presence of low-molecular-weight soluble dietary fiber such as indigestible dextrin.

[0032] (C) Hydroxypropyl methylcellulose Hydroxypropyl methylcellulose (sometimes referred to as "HPMC" in this specification) (C) in the present invention can be the same as those generally used as thickeners in foods. HPMC is available in various grades based on factors such as the weight-average degree of polymerization, and an appropriate one can be selected. For example, HPMC (C) having a weight-average degree of polymerization of 1,400 to 1,900 is preferred.

[0033] The content of HPMC (C) in the cake of the present invention can be adjusted appropriately depending on the desired effects of the present invention, taking into consideration other ingredients (types and amounts) contained in the cake. For example, from the viewpoint of the shape retention of the cake (batter), the content is preferably 0.2 to 1.0 mass% and more preferably 0.2 to 0.8 mass% based on the total weight of the cake. When emphasis is placed on fluffy texture in the cake of the present invention, the content of HPMC (C) is preferably 0.2 to 0.5 mass% and more preferably 0.2 to 0.3 mass% based on the total weight of the cake. When emphasis is placed on moist texture in the cake of the present invention, the content of HPMC (C) is preferably 0.4 to 1.0 mass% and more preferably 0.5 to 0.8 mass% based on the total weight of the cake.

[0034] (D) Alginate ester The alginate ester (propylene glycol alginate ester) (D) used in the present invention can be any alginate commonly used as a thickener in foods. Alginate esters come in a variety of grades that provide various viscosities when dissolved in aqueous solution, and an appropriate one can be selected. For example, an alginate ester (D) having a viscosity of 150 to 250 mPa·s (measured using a Brookfield viscometer) at 20°C in a 1% by mass aqueous solution is preferred.

[0035] The content of alginate ester (D) in the cake of the present invention can be adjusted as appropriate depending on the desired effects of the present invention, taking into consideration the other ingredients (types and amounts) contained in the cake. For example, from the viewpoint of the shape retention of the cake (dough), the content is preferably 0.02 to 0.05% by mass, and more preferably 0.03 to 0.04% by mass, based on the total weight of the cake.

[0036] (E) Foaming emulsified fat The foaming emulsified oil (E) (an O / W emulsion consisting of an aqueous phase containing an edible emulsifier and sugars and a vegetable liquid oil; sometimes referred to as an "emulsifying foaming agent") used in the present invention can be any of those commonly used in food. Examples of foaming emulsified oils include "Padiglas 300" and "Patiglas 500" (Riken Vitamin Co., Ltd., "Patiglas" is a registered trademark), "Marish Gold" (Kao Corporation), "Torte" (ADEKA Corporation), and "Gisele 30" and "Gisele 100" (The Nisshin Oillio Group, Inc.). The foaming emulsified oil may be used alone or in combination of two or more types in any ratio. The vegetable liquid oil constituting the foaming emulsified oil (E) does not fall under the category of "oils and fats with a melting point of 20°C or less (F)" in the present invention.

[0037] The content of the foaming emulsified oil (E) in the cake of the present invention can be adjusted appropriately depending on the desired effects of the present invention, taking into consideration other ingredients (types and amounts) contained in the cake, but from the viewpoint of the volume of the cake (batter), for example, it is preferably 1.0 to 4.0% by mass based on the total weight of the cake. When emphasis is placed on fluffy feel in the cake of the present invention, the content of the foaming emulsified oil (E) is preferably 2.0 to 4.0% by mass based on the total weight of the cake. When emphasis is placed on moist feel in the cake of the present invention, the content of the foaming emulsified oil (E) is preferably 1.0 to 2.0% by mass based on the total weight of the cake.

[0038] (F) Fats and oils with a melting point of 20°C or less In the present invention, fats and oils (F) having a melting point of 20°C or less can be those commonly used in foods. Examples of fats and oils having a melting point of 20°C or less include vegetable fats and oils such as linseed oil, perilla oil, olive oil, canola oil, grapeseed oil, rice bran oil, sunflower oil, safflower oil, rapeseed oil, and cottonseed oil, with canola oil and rapeseed oil being preferred. These vegetable fats and oils may be refined, i.e., refined white oil. The fats and oils having a melting point of 20°C or less may be used alone or in combination of two or more types in any ratio. Note that the cocoa butter contained in chocolate has a melting point of approximately 34°C and does not fall under the category of fats and oils having a melting point of 20°C or less.

[0039] The content of fats and oils (F) having a melting point of 20°C or less in the cake of the present invention can be adjusted as appropriate depending on the desired effects of the present invention, taking into consideration the other ingredients (types and amounts) contained in the cake. For example, from the viewpoint of the texture of the cake, the content is preferably 10 to 30% by mass, and more preferably 10 to 20% by mass, based on the total weight of the cake. When emphasis is placed on fluffy texture in the cake of the present invention, the content of fats and oils (F) is preferably 10.0 to 15.0% by mass, based on the total weight of the cake. When emphasis is placed on moist texture in the cake of the present invention, the content of fats and oils (F) is preferably 15.0 to 25.0% by mass, and more preferably 15.0 to 20.0% by mass, based on the total weight of the cake.

[0040] The specific gravity of the cake of the present invention is preferably 0.6 to 0.9 g / cm 3 For example, if emphasis is placed on the fluffy feel of the cake of the present invention, the specific gravity can be preferably set to 0.6 to 0.7. If emphasis is placed on the moist feel of the cake of the present invention, the specific gravity can be preferably set to 0.7 to 0.9.

[0041] (Optional raw materials) The cake of the present invention may further contain ingredients other than the above-mentioned (A) to (F) as needed, for example, to achieve a desired embodiment of the "cake."

[0042] For example, the cake of the present invention may further contain "chocolate" in addition to the above-mentioned (A) to (F), particularly when cocoa powder is used as a raw material for at least a portion of the dietary fiber (B).

[0043] In this specification, "chocolate" is a general term for "chocolate products consisting of only chocolate dough and chocolate processed products in which chocolate dough accounts for 6% or more of the total weight" as defined in the "Fair Competition Code" (Article 2, Paragraph 2), and "quasi-chocolate products consisting of only quasi-chocolate dough and chocolate processed products in which quasi-chocolate dough accounts for 60% or more of the total weight" as defined in the "quasi-chocolate" (Article 2, Paragraph 3), and it is acceptable for the product to fall into either category. "Chocolate dough" is defined as "Chocolate dough" (Article 3, Paragraph 12, Item 1) in the Fair Competition Code, which states that "Chocolate dough is made from cocoa mass, cocoa butter, cocoa cake, or cocoa powder prepared from cocoa beans, to which sugars, dairy products, edible fats and oils other than cocoa butter, flavorings, etc. are added as necessary, and which is manufactured through the usual process" and which "contains a cocoa content of 35% or more by weight (cocoa butter of 18% or more by weight) and a water content of 3% or less by weight (however, milk solids may be used instead of cocoa content, provided that the cocoa content is not less than 21% by weight (cocoa butter of 18% or more by weight) and the sum of the cocoa content and milk solids is not less than 35% by weight (milk fat of 3% or more by weight))." "Semi-chocolate dough" refers to something that meets the provisions of the Fair Competition Code for "semi-chocolate dough," namely, "a cocoa content of 15% or more by weight (cocoa butter of 3% or more by weight), a fat content of 18% or more by weight, and a moisture content of 3% or less by weight (excluding those that fall under the category of chocolate dough)" (Article 3, Paragraph 12, Item 2, a) or "a cocoa content of 7% or more by weight (cocoa butter of 3% or more by weight), a fat content of 18% or more by weight, milk solids of 12.5% ​​or more by weight (milk fat of 2% or more by weight), and a moisture content of 3% or less by weight (excluding those that fall under the category of chocolate dough)" (Article 3, Paragraph 12, Item 2, b)."Chocolate processed products" are defined as "chocolate processed products" (Article 3, Paragraph 11) in the Fair Competition Code, namely, products that "use chocolate dough or quasi-chocolate dough (hereinafter referred to as "chocolate dough, etc.")," such as "products in which edible materials (e.g., nuts, fruits, liquids, etc.) are mixed or kneaded into chocolate dough, and the weight of the chocolate dough, etc., accounts for 40 percent or more of the total weight" (Item 1). The definitions of terms such as "cocoa mass," "cocoa butter," "cocoa cake," "cocoa powder," "sugars," "dairy products," "edible fats and oils," and "cocoa content" contained in the above provision follow the definitions in the Fair Competition Code (Article 2, Paragraphs 6-9, Paragraphs 14-16). (The same applies to the provision on "quasi-chocolate" below.) As an example of a "chocolate processed product," which is one embodiment of "chocolate" (as a general term) in this invention, "chocolate powder" (see Examples) can be used, which is made by mixing cocoa mass with sugar, rice flour, water-soluble dietary fiber, white kidney bean flour, etc. (without using milk) and powdering it, and this is preferable because it allows the cake of this invention to be low in allergens (allergen-free).

[0044] Other optional ingredients that may be contained in the cake of the present invention include, for example, baking powder, sugar or other sugars (e.g., trehalose), colorings, flavorings (e.g., milk flavor, butter flavor), emulsified oils and fats (not falling under the category of "foaming emulsified oils and fats" in the present invention), emulsifiers (e.g., glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, polysorbates, calcium stearoyl lactylate, sodium stearoyl lactylate), modified starch (e.g., acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch), etc. These optional ingredients (type, content, etc.) can be used in the same manner as those used in foods in general, and cakes in particular, with adjustments made as necessary to suit the present invention.

[0045] For example, when baking powder is used as an optional ingredient in the cake of the present invention, its content is preferably 0.5 to 2.5 mass% relative to the total weight of the cake of the present invention, and more preferably 1.5 to 2.5 mass% when emphasis is placed on fluffiness in the cake of the present invention.

[0046] The method for producing the cake of the present invention is not particularly limited, and any cake containing the specified ingredients according to the present invention, usually a cake obtained by baking a batter containing the specified ingredients according to the present invention, will do, but typically it is obtained by the method for producing the cake of the present invention described below.

[0047] -How to make a hypoallergenic cake- The method for producing a hypoallergenic cake according to the present invention (hereinafter sometimes simply referred to as the "cake producing method of the present invention" or "cake producing method") is as follows: A step of preparing a whipped composition by mixing raw materials including (C) HPMC, (D) an alginate ester, (F) a portion of an oil or fat having a melting point of 20°C or less, and water (referred to herein as a "whipped composition preparation step"); a step of adding at least (A) rice starch, (B) dietary fiber, (E) foaming emulsified oil and fat, the remainder of (F) the oil and fat having a melting point of 20°C or less, and water to the whipped composition to prepare a dough in which the content of the (F) oil and fat having a melting point of 20°C or less is 10 to 30 mass% based on the total amount of the dough (referred to as a "dough preparation step" in this specification); A step of baking the dough to obtain a low-allergen cake (referred to as the "baking step" in this specification); Includes.

[0048] In the cake manufacturing method of the present invention, rice flour can be added to the whipped composition as an ingredient of at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber in the dough preparation step. Also, in the cake manufacturing method of the present invention, cocoa powder can be added to the whipped composition as an ingredient of at least a portion of the (B) dietary fiber.

[0049] It should be noted that the method for producing cakes of the present invention can be modified so that the whipped composition is not prepared, but rather all ingredients are added in sequence to prepare the dough (performed as a dough preparation process only). However, as described above, it is preferable to perform the whipped composition preparation process and the dough preparation process separately, prepare the whipped composition in advance, and then add the other ingredients to prepare the dough.

[0050] Matters relating to the ingredients (components) of cakes and their contents described in this specification can be read as matters relating to the ingredients (components) of cake batter in the manufacturing method of the present invention and their contents. For example, the content of a given ingredient (component) relative to the "total amount of cake" can be read as the content relative to the "cake batter."

[0051] ·Whipped composition preparation process The whipped composition preparation step can use a means for mixing (mixing, stirring) and whipping various ingredients that is commonly used in food manufacturing methods. The whipped composition preparation step can be carried out, for example, by mixing (C) HPMC, (D) alginate ester, and a portion of (F) an oil or fat with a melting point of 20°C or less to prepare a slurry, adding water (preferably 10°C or less) to a mixer, and then adding the slurry to the mixer and mixing. Various conditions in the whipped composition preparation step, such as the temperature at the time of introduction into the mixer, the kneading temperature, the mixing speed, and the time, can be appropriately set according to the present invention. For example, mixing in the whipped composition preparation step can be carried out at 300 to 400 rpm for 3 to 5 minutes.

[0052] The content of (C) HPMC in the whipped composition is preferably 1.5 to 3% by mass based on the total amount of the whipped composition.

[0053] The content of the (D) alginate ester in the whipped composition is preferably 0.1 to 0.2% by mass based on the total amount of the whipped composition.

[0054] The content of (F) fats and oils with a melting point of 20°C or less in the whipped composition is preferably 15 to 30% by mass, and more preferably 20 to 30% by mass, relative to the total amount of the whipped composition. Of the total amount of (F) fats and oils with a melting point of 20°C or less contained in the cake or dough of the present invention, an amount that satisfies the above-mentioned conditions can be added as a "part" in the whipped composition preparation step, and the remaining "remaining amount" can be added in the subsequent dough preparation step. The type of (F) fats and oils with a melting point of 20°C or less added in the whipped composition preparation step and the type of (F) fats and oils with a melting point of 20°C or less added in the dough preparation step may be the same or different from each other.

[0055] The contents of (C) HPMC, (D) alginate ester, and (F) fats and oils with a melting point of 20°C or less in the whipped composition within the above-mentioned ranges can be achieved by adjusting the amounts of each raw material and water added.

[0056] ·Dough preparation process The dough preparation step can use a means for stirring and whipping various ingredients that is commonly used in general food manufacturing methods. The dough preparation step can be carried out in two steps, for example, by adding (E) foaming emulsified oils and fats, (F) the remainder of the oils and fats with a melting point of 20°C or less, water, and other liquid ingredients as needed to a mixer and mixing them, and then adding (A) rice starch, (B) dietary fiber, and other solid (powdered, etc.) ingredients as needed to the mixer and mixing them. The dough preparation step can also be carried out in one step by adding (A) rice starch, (B) dietary fiber, (E) foaming emulsified oils and fats, (F) the remainder of the oils and fats with a melting point of 20°C or less, water, and other liquid and solid (powdered, etc.) ingredients as needed to a mixer and mixing them, but it is preferable to add the liquid ingredients and solid (powdered, etc.) ingredients in that order, as described above. Various conditions in the dough preparation step, such as the temperature when the ingredients are fed into the mixer, the temperature at which the ingredients are kneaded, the number of revolutions per minute during mixing, and the time period can be appropriately set according to the present invention. For example, mixing in the dough preparation step can be carried out at 300 to 400 rpm for a total of 15 to 20 minutes.

[0057] Firing process In the baking process, any method for obtaining the desired food from dough by baking, which is commonly used in food manufacturing methods, particularly cake manufacturing methods, can be used. Various conditions in the baking process, such as the baking temperature and time, can be appropriately set according to the present invention. For example, baking can be carried out at 150 to 180°C for 20 to 30 minutes.

[0058] ·Optional process The method for producing a cake of the present invention may include other steps as necessary in addition to the whipped composition preparation step, dough preparation step, and baking step described above.

[0059] For example, the method for producing a cake of the present invention typically includes a step of filling a mold of an appropriate size with the batter obtained in the batter preparation step using a filling machine (referred to as the "filling step" in this specification). That is, the baking step typically involves baking the batter filled into the mold in the filling step. The size of the mold and the amount of filling in the filling step can be appropriately set depending on the desired cake product.

[0060] For example, the method for producing a cake of the present invention may further include a step of freezing the cake obtained by the baking step (referred to as a "freezing step" in this specification). Various conditions for the freezing step, such as the freezing method, temperature, time, etc., may be appropriately set in accordance with the present invention.

[0061] For technical matters not specifically described in this specification, a person skilled in the art can appropriately apply or adapt general technical matters in the food field, particularly in the field related to cakes, thereby making it possible to carry out the present invention. [Example]

[0062] 1. Preparation of whipped compositions (T1·T2) A slurry was obtained by mixing refined rapeseed oil, HPMC, and an alginate ester according to the blending amounts shown in Table 1. Water (10°C or less) was placed in a mixer, and the slurry was added and mixed to obtain a whipped composition.

[0063] [Table 1]

[0064] 2. Making the cake According to the blending amounts shown in Table 2 (Examples) and Table 3 (Comparative Examples), the ingredients corresponding to the "liquid ingredients" were first added to the whipped composition and mixed, followed by the ingredients corresponding to the "powder ingredients" and further mixing to obtain a hypoallergenic cake dough. The "water-soluble dietary fiber," "insoluble dietary fiber," and "dietary fiber" in the tables were calculated based on the following assumptions: "chocolate powder" had a water-soluble dietary fiber content of 7% by mass and an insoluble dietary fiber content of 4.8% by mass, "cocoa powder" had a water-soluble dietary fiber content of 6.8% by mass and an insoluble dietary fiber content of 22.3% by mass, and "soft rice flour" had an insoluble dietary fiber content of 0.6% by mass and a rice starch content of 80% by mass.

[0065] The resulting batter was filled into molds using a filling machine (mold size: 70 x 70 x H30 mm, 55 g filled per mold). The batter filled into the molds was baked in a baking machine (continuous oven) (top and bottom 160°C, 28 minutes) to obtain a low-allergen cake.

[0066] [Table 2]

[0067] [Table 3]

[0068] [Table 4]

[0069] 3. Cake evaluation The cakes produced in each of the Examples and Comparative Examples were evaluated by six panelists according to the following items and criteria.

[0070] <volume> ◎ Has a moderate volume. ○ It has a moderate amount of volume. △ It doesn't have much volume. × It lacks volume.

[0071] <Shape retention> ◎: The surface has not fallen off the kiln and has solidified with air bubbles. ○: The surface has not fallen off much in the kiln and has solidified with air bubbles. △: It has solidified with air bubbles, but the surface has fallen off in the kiln. ×: The surface has fallen off the kiln and does not contain any bubbles.

[0072] <Texture> ◎: Moist, smooth and light texture. ○: Slightly moist, smooth and light texture. △: Not very moist or smooth, and the texture is a bit heavy. ×: Not moist or smooth, and has a heavy texture.

[0073] <Chocolate flavor> ◎: Strong chocolate flavor with a moderate bitterness. ○: Slightly strong chocolate flavor with a moderate bitterness. △: The chocolate flavor is slightly weak, and the bitter flavor is slightly weak or slightly too strong. ×: The chocolate flavor is weak, and the bitter flavor is weak or too strong.

[0074] The results are shown in Tables 2, 3, and 4. Examples 1 to 8 (Table 2) demonstrate that low-allergen cakes excellent in volume, shape retention, texture, and chocolate flavor can be obtained using doughs of various blending compositions containing the specified ingredients of the present invention. Example 9 also demonstrates that low-allergen cakes excellent in volume, shape retention, texture, and chocolate flavor can be obtained even when (B) dietary fiber other than chocolate powder or cocoa powder is used. Example 10 demonstrates that low-allergen cakes obtained by varying the blending ratio of (A) rice starch and (F) fats and oils with a melting point of 20°C or less have a low specific gravity after baking and are fluffier. On the other hand, it can be seen that Comparative Example 1, which does not use (C) HPMC and (D) alginate ester (whipped composition containing them), Comparative Examples 2 and 3, which contain less than 10 mass% of (F) oils and fats with a melting point of 20°C or less, and Comparative Example 4 (Table 4), which does not use (E) foaming emulsified oils and fats, are inferior in at least one of the evaluations of volume, shape retention, texture, and chocolate flavor, particularly shape retention or texture.

Claims

1. (A) rice starch, (B) dietary fiber, (C) hydroxypropyl methylcellulose (HPMC), (D) alginate ester, (E) foaming emulsified oil and fat, and (F) oil and fat having a melting point of 20°C or less, (F) The content of fats and oils having a melting point of 20°C or less is 10 to 30% by mass based on the total amount of the low-allergen cake. Low allergen cake.

2. 2. The hypoallergenic cake according to claim 1, which contains rice flour as a raw material for at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber.

3. 2. The hypoallergenic cake according to claim 1, which contains cocoa powder as at least a portion of the ingredient of the dietary fiber (B).

4. 2. The hypoallergenic cake according to claim 1, wherein the content of the dietary fiber (B) is 2.5 to 6% by mass based on the total amount of the hypoallergenic cake.

5. The (B) dietary fiber contains at least insoluble dietary fiber, 2. The hypoallergenic cake according to claim 1, wherein the content of the insoluble dietary fiber is 1.5 to 3.5% by mass based on the total amount of the hypoallergenic cake.

6. Specific gravity is 0.6 to 0.9 g / cm ３ The hypoallergenic cake according to claim 1,

7. Specific gravity is 0.6 to 0.7 g / cm ３ 7. The hypoallergenic cake according to claim 6, further satisfying at least one of the following conditions: (Condition a1) The content of (A) rice starch is 15.0 to 30.0% by mass based on the total amount of the hypoallergenic cake. (Condition f1) The content of the (F) oils and fats having a melting point of 20°C or less is 10.0 to 15.0% by mass based on the total amount of the low-allergen cake. (Condition c1) The content of (C) HPMC is 0.2 to 0.5% by mass based on the total amount of the low-allergen cake.

8. Specific gravity is 0.7 to 0.9 g / cm ３ 7. The hypoallergenic cake according to claim 6, further satisfying at least one of the following conditions: (Condition a2) The content of (A) rice starch is 2.0 to 15.0% by mass based on the total amount of the hypoallergenic cake. (Condition f2) The content of the (F) oils and fats having a melting point of 20°C or less is 15.0 to 25.0% by mass based on the total amount of the low-allergen cake. (Condition c2) The content of (C) HPMC is 0.4 to 1.0% by mass based on the total amount of the low-allergen cake.

9. a step of preparing a whipped composition by mixing raw materials including (C) HPMC, (D) an alginate ester, (F) a portion of an oil or fat having a melting point of 20°C or less, and water; a step of adding at least (A) rice starch, (B) dietary fiber, (E) foaming emulsified oil and fat, the remainder of (F) the oil and fat having a melting point of 20°C or less, and water to the whipped composition to prepare a dough having a content of (F) the oil and fat having a melting point of 20°C or less of 10 to 30% by mass based on the total amount of the dough (dough preparation step); A step of baking the dough to obtain a low-allergen cake (baking step); A method for producing a hypoallergenic cake, comprising:

10. 10. The method for producing a hypoallergenic cake according to claim 9, wherein in the dough preparation step, rice flour is added to the whipped composition as a raw material for at least a portion of the (A) rice starch and at least a portion of the (B) dietary fiber.

11. 10. The method for producing a hypoallergenic cake according to claim 9, wherein in the dough preparation step, cocoa powder is added to the whipped composition as a raw material for at least a portion of the dietary fiber (B).

12. 10. The method for producing a hypoallergenic cake according to claim 9, wherein in the dough preparation step, the dietary fiber content is 2.5 to 6% by mass of the total amount of the dough.

13. The (B) dietary fiber contains at least insoluble dietary fiber, 10. The method for producing a hypoallergenic cake according to claim 9, wherein in the dough preparation step, the content of the insoluble dietary fiber is 1.5 to 3.5% by mass based on the total amount of the dough.

14. In the firing step, the specific gravity is 0.6 to 0.9 g / cm ３ The method for producing a hypoallergenic cake according to claim 9, wherein the hypoallergenic cake is

15. In the firing step, the specific gravity is 0.6 to 0.7 g / cm ３ 15. The method for producing a hypoallergenic cake according to claim 14, wherein the dough preparation step further satisfies at least one of the following conditions in order to obtain a hypoallergenic cake: (Condition a1) The content of the (A) rice starch is 15.0 to 30.0% by mass based on the total amount of dough. (Condition f1) The content of the (F) fats and oils having a melting point of 20°C or less is 10.0 to 15.0% by mass based on the total amount of the dough. (Condition c1) The content of (C) HPMC is 0.2 to 0.5% by mass based on the total amount of the dough.

16. In the firing step, the specific gravity is 0.7 to 0.9 g / cm ３ 15. The method for producing a hypoallergenic cake according to claim 14, wherein the dough preparation step further satisfies at least one of the following conditions in order to obtain a hypoallergenic cake: (Condition a2) The content of the (A) rice starch is 2.0 to 15.0% by mass based on the total amount of dough. (Condition f2) The content of the (F) fats and oils having a melting point of 20°C or less is 15.0 to 25.0% by mass based on the total amount of the dough. (Condition c2) The content of (C) HPMC is 0.4 to 1.0% by mass based on the total amount of the dough.

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