Bakery food

Abstract

To provide a bakery food having sufficient volume after baking even if the content of eggs is reduced, and excellent in palate feeling.SOLUTION: A bakery product comprising cereal flour, protein, thickening polysaccharides and leavening agents, wherein the bakery product is egg-free or has a reduced egg content.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to bakery food products. [Background technology]

[0002] Generally, baked foods such as cakes and bread are made by heating a dough made by adding auxiliary ingredients such as eggs, water, sugar, and yeast to grain flour. Eggs are rich in protein, which contributes to whipping, improving the texture and volume of the baked product. However, egg supply is often unstable due to outbreaks of avian influenza. Furthermore, with the increasing demand for plant-based, animal-free, and vegan foods, and as a measure against the protein crisis, there is a growing market trend to reduce the intake of animal protein, including eggs. Furthermore, eggs are also a cause of allergies. Therefore, there is a demand for baked foods that use less eggs.

[0003] Patent Document 1 discloses an egg-free sponge cake containing a thickening polysaccharide such as curdlan and a leavening agent. Patent Document 2 discloses rice flour bread containing a thickening polysaccharide such as curdlan and a leavening agent, and containing no wheat flour, gluten, eggs, or dairy products. Patent Document 3 discloses a baked Japanese / Western-style confectionery containing wheat flour, trehalose, and a leavening agent, and containing no eggs. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-301788 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-113070 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-143485 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have found that bakery foods with reduced egg content tend to have insufficient volume after baking, weak dough bonds, and a texture that crumbles easily. An object of the present invention is to provide bakery foods that have sufficient volume after baking and excellent texture even when the egg content is reduced. [Means for solving the problem]

[0006] The inventors discovered that baked confectionery foods containing grain flour, protein, thickening polysaccharides, and leavening agents have sufficient volume after baking and an excellent texture even when the egg content is reduced, and thus completed the present invention.

[0007] The present disclosure includes the following aspects. <1> A bakery food product comprising flour, protein, a thickening polysaccharide, and a leavening agent, and which is egg-free or has a reduced egg content. <2> Item 2. The bakery food product according to Item 1, wherein the protein is one or more selected from the group consisting of milk protein, soy protein, pea protein, insect protein, rice protein, wheat protein, chickpea protein, lentil protein, and fava bean protein. <3> Item 3. The bakery food product according to Item 2, wherein the milk protein is whey. <4> The thickening polysaccharide is one or more selected from the group consisting of curdlan, guar gum, xanthan gum, tamarind gum, gellan gum, tara gum, locust bean gum, psyllium seed gum, carrageenan, alginate ester, glucomannan, gelatin, and agar. Bakery food according to any one of items 1 to 3. <5> Item 5. The bakery food according to any one of Items 1 to 4, wherein the leavening agent is one or more selected from the group consisting of baking soda, baking powder, ispata, adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, glucono-delta-lactone, DL-tartaric acid, L-tartaric acid, potassium DL-bitartrate, potassium L-bitartrate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium bicarbonate, sodium bicarbonate, sodium carbonate, magnesium carbonate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, fumaric acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, calcium sulfate, ammonium aluminum sulfate, potassium aluminum sulfate, DL-malic acid, sodium DL-malate, tricalcium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate. <6> Item 6. The bakery food product according to any one of items 1 to 5, which is one or more selected from the group consisting of sponge cake, chiffon cake, butter cake, muffin, pancake, sable, bussee, castella, steamed cake, fried donut, baked donut, steamed bread, soufflé, canelé, roll cake, gateau au chocolat, cheesecake, baumkuchen, pain de gene, waffle, crepe, dorayaki, ukishima, pound cake, madeleine, financier, ningyo-yaki, mille-feuille, eclair, and choux pastry. <7> Item 7. The bakery food product according to any one of Items 1 to 6, wherein the total amount of solids of the protein, thickening polysaccharide, and leavening agent is 2 to 50 wt % of the total solids. <8> Item 8. The bakery food product according to any one of Items 1 to 7, further comprising trehalose and / or a trehalose derivative. [Effects of the Invention]

[0008] The bakery food of the present invention has a reduced egg content, but has sufficient volume after baking and an excellent texture. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 2 is a cross-sectional view of a sponge cake cut in the example. [Figure 2] FIG. 1 is a cross-sectional view of a sponge cake coated with cream in an example. [Figure 3] FIG. 2 is a cross-sectional view of a sponge cake coated with cream in an example during storage. DETAILED DESCRIPTION OF THE INVENTION

[0010] <<Bakery Foods>> The bakery food of the present invention comprises grain flour, protein, a thickening polysaccharide, and a leavening agent, and is characterized by being egg-free or having a reduced egg content. Because the bakery food of the present invention contains protein and a thickening polysaccharide, it has sufficient volume after baking, has excellent texture, and is excellent in shelf life, despite having a reduced egg content.

[0011] <Grain flour> Grain flour is a major ingredient in bakery foods. Grain flour provides the framework for maintaining the shape of bakery foods and contributes to the softness and elasticity of bakery foods, improving their texture. Furthermore, grain flour imparts viscosity to dough batter, thereby affecting the whipping properties and volume of bakery foods. Grain flours commonly used in the production of bakery foods can be used, including wheat flour, rye flour, rye wheat flour, corn flour, rice flour, buckwheat flour, food starch, almond powder, soy flour, and the like. Examples of wheat flour include soft flour, strong flour, semi-strong flour, all-purpose flour, and durum wheat flour. Examples of food starches include corn starch, tapioca starch, sweet potato starch, wheat starch, rice starch, potato starch, and the like. Processed food starches, such as those esterified, etherified, oxidized, gelatinized, or crosslinked, can also be used. Among these, wheat flour is preferred, and soft flour is more preferred. Two or more of these grain flours can also be used in combination. The grain flour content in bakery foods is preferably 15 to 60% by mass, more preferably 20 to 50% by mass. The grain flour content in the solid content of the dough (batter) before baking is preferably 10 to 55% by mass, more preferably 15 to 45% by mass.

[0012] <Protein> Proteins coagulate due to heat during baking of the dough, stabilizing the structure of baked foods and imparting a melt-in-the-mouth texture to the baked foods. Furthermore, when a protein-containing dough composition is whipped by stirring at high speed during the production of baked foods, air can be incorporated into the dough. This air causes the baked foods to rise during baking, contributing to their soft texture. Furthermore, when a protein with emulsifying properties is used, it becomes possible to uniformly mix oils and water in the dough. Proteins are not particularly limited as long as they are classified as proteins among the carbohydrates, proteins, lipids, ash, and water that constitute food ingredients, and examples include albumin and casein. In this specification, "protein" does not include proteins derived from eggs, such as whole eggs, egg yolks, and egg whites.

[0013] Protein sources include milk, soybeans, peas, insects, rice, wheat, chickpeas, lentils, and fava beans, with milk being preferred. Materials containing milk-derived proteins include milk, skim milk powder, whole milk powder, whey, casein, cheese, yogurt, condensed milk, fermented milk, cream, and concentrates and purified proteins thereof, with whey concentrates and purified proteins being more preferred. Insects include crickets, locusts, bees, silkworms, longhorn beetles, scarab beetles, diving beetles, cicadas, and dragonflies. Two or more of these protein sources can also be used in combination.

[0014] The protein content in bakery foods is preferably 2.5 to 35% by mass, more preferably 6 to 25% by mass. Furthermore, the protein content in the solid content of the dough before baking is preferably 2 to 30% by mass, more preferably 5 to 20% by mass. The protein content in the dough before baking is preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, in terms of solid content per 100 parts by mass of grain flour. By keeping the protein content within these ranges, a dough with appropriate viscosity can be obtained even without eggs, and air bubbles can be maintained after whipping. Furthermore, thermal coagulation during baking can improve the volume and texture. Here, the protein content is calculated by multiplying the mass of the protein source described above by the proportion of protein in that protein source.

[0015] <Thickening polysaccharide> When used in combination with proteins, thickening polysaccharides impart sufficient volume to baked baked foods and provide an excellent texture. Specific examples of thickening polysaccharides include curdlan, guar gum, xanthan gum, tamarind gum, gellan gum, tara gum, locust bean gum, psyllium seed gum, carrageenan, pectin, methylcellulose, hydroxypropylmethylcellulose, alginate esters, glucomannan, gelatin, and agar, with curdlan being preferred. These thickening polysaccharides can also be used in combination. The molecular weight of the thickening polysaccharide is preferably 2,000 to 1,000,000, more preferably 5,000 to 500,000. The content of the thickening polysaccharide in baked foods is preferably 0.1 to 18% by mass, more preferably 0.3 to 9% by mass. Furthermore, the content of the thickening polysaccharide in the solid content of the dough before baking is preferably 0.1 to 16 mass %, more preferably 0.3 to 8 mass %, based on the solid content. The content of the thickening polysaccharide in the dough before baking is preferably 0.5 to 15 mass parts, more preferably 1 to 10 mass parts, per 100 mass parts of grain flour. By keeping the content of the thickening polysaccharide within these ranges, it is possible to impart a texture that is not "chewy," which is characteristic of bakery foods, and it also tends to reduce the stickiness of the surface of bakery foods.

[0016] <Leaving agent> As the expanding agent, a gas generating substance can be used, and if necessary, a mixture of a gas generating substance and an acid or an acidic substance can be used.

[0017] Gas-generating substances include bicarbonates, carbonates, and ammonium compounds. Examples of bicarbonates include sodium bicarbonate (baking soda) and ammonium bicarbonate. Examples of carbonates include ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, sodium carbonate, and magnesium carbonate. Examples of ammonium compounds include ammonium chloride. These may be used alone or in combination of two or more. Among these, sodium bicarbonate (baking soda) and a combination of sodium bicarbonate (baking soda) and ammonium chloride are preferred.

[0018] Examples of acids or acidic substances include adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, glucono-delta-lactone, DL-tartaric acid, L-tartaric acid, potassium DL-bitartrate, potassium L-bitartrate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, fumaric acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, calcium sulfate, ammonium aluminum sulfate, potassium aluminum sulfate, DL-malic acid, sodium DL-malate, tricalcium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0019] Examples of mixtures of gas-generating substances and acids or acidic substances include, but are not limited to, baking powder and ispata. Ispata is also called yeast powder. When baking powder and / or ispata is used as a leavening agent, the content of the gas-generating substance in the baking powder and / or ispata is preferably 29 to 99% by mass, more preferably 40 to 99% by mass.

[0020] The leavening agent may be a combination of a gas-generating substance and baking powder and / or ispata. When a gas-generating substance and baking powder and / or ispata are used in combination, the content of baking powder and / or ispata is preferably 0 to 900 parts by mass per 100 parts by mass of the gas-generating substance.

[0021] The content of the leavening agent in the bakery food product is preferably 0.1 to 9% by mass, more preferably 0.1 to 6% by mass. Furthermore, the content of the leavening agent in the solid content of the dough before baking is preferably 0.1 to 8% by mass, more preferably 0.3 to 5% by mass. The content of the leavening agent in the dough before baking is preferably 0.5 to 25 parts by mass, more preferably 1 to 15 parts by mass, per 100 parts by mass of grain flour. Setting the content of the leavening agent within these ranges tends to result in bakery food products with excellent texture.

[0022] <Optional ingredients> In addition to the grain flour, protein, thickening polysaccharide, and leavening agent, the bakery food may contain optional ingredients such as eggs, water, emulsified oils and fats, emulsified foaming agents, emulsifiers, oils and fats, sweeteners, enzymes, inorganic salts, vitamins, antioxidants, pH adjusters, colorants, flavorings, cocoa powder, matcha powder, concentrated fruit juice, chocolate, nuts, and dried fruit.

[0023] <Egg> Bakery foods preferably contain a reduced amount of eggs due to the increasing demand for plant-based foods, animal-free foods, vegan foods, and other foods, as well as to address the protein crisis, allergies, and egg supply shortages. However, they may contain eggs or egg-derived components as long as the aforementioned objectives are achieved. Examples of eggs include chicken eggs and quail eggs. Examples of egg-derived components include egg yolk, egg white, whole egg powder, egg white powder, egg yolk powder, liquid egg, and sweetened egg yolk. The content of eggs or egg-derived components in bakery foods, calculated as whole eggs, is preferably 0 to 34% by mass, more preferably 0 to 28% by mass, even more preferably 0 to 20% by mass, even more preferably 0 to 12% by mass, and particularly preferably 0 to 4% by mass. The content of eggs or egg-derived components in bakery foods is preferably 0 to 14% by mass, more preferably 0 to 11% by mass, even more preferably 0 to 8% by mass, even more preferably 0 to 5% by mass, and particularly preferably 0 to 2% by mass, based on solid content. The content of eggs or egg-derived components in the solid content of the dough before baking is preferably 0 to 10% by mass, more preferably 0 to 7.5% by mass, based on solid content. The content of eggs or egg-derived components is preferably 0 to 400 parts by mass, more preferably 0 to 200 parts by mass, even more preferably 0 to 100 parts by mass, even more preferably 0 to 50 parts by mass, even more preferably 0 to 20 parts by mass, and particularly preferably 0 to 10 parts by mass, based on solid content of the protein, based on 100 parts by mass.

[0024] <Water> The water content in the dough before baking is preferably 15 to 70% by mass, more preferably 25 to 50% by mass.

[0025] <Oils, emulsified fats> The fats and oils are not particularly limited as long as they are edible, and examples of the fats and oils include vegetable fats such as soybean oil, olive oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, sesame oil, palm oil, palm kernel oil, shea oil, cocoa butter, and coconut oil, animal fats such as lard, beef tallow, milk fat, and chicken oil, and processed products thereof. Processed products include hydrogenated products, interesterified products, and trans-fatty acid-free products. Butter, margarine, and shortening can also be used. These fats and oils may be liquid or solid oils. They may also be powdered fats and oils.

[0026] Emulsified fats containing oils and fats and emulsifiers (described later) can also be used. Emulsified fats are used as a substitute for oils and fats, suppressing the antifoaming properties of the oils and fats, improving whipping suitability, and improving the texture of bakery foods, such as moistness and melt-in-the-mouth feel. Commercially available emulsified fats include Frenzy L (Riken Vitamin) and N Super Blend (Kaneka Foods).

[0027] The content of fats or emulsified fats in bakery foods is preferably 0 to 20% by mass, more preferably 3 to 15% by mass. Furthermore, the content of fats or emulsified fats in the solid content of the dough before baking is preferably 0 to 16% by mass, more preferably 3 to 12% by mass. The content of fats or emulsified fats in the dough before baking is preferably 5 to 30 parts by mass, more preferably 10 to 25 parts by mass, in terms of solid content, per 100 parts by mass of grain flour.

[0028] <Emulsifying foaming agent> Emulsifying foaming agents are composed of a combination of an emulsifier (described below) with water, sugars, oils, etc., and improve whipping properties and volume, while also imparting a light texture. Commercially available emulsifying foaming agents include Patiglass-100 (Riken Vitamin), Oil Hop®-P (Mitsubishi Chemical), and Unitex KYV (Kyokuto Chemical Industry). The content of emulsifying foaming agents in bakery foods is preferably 0.2 to 35% by mass, more preferably 2 to 30% by mass. Furthermore, the content of emulsifying foaming agents in the solid content of the dough before baking is preferably 0.2 to 30% by mass, more preferably 2 to 25% by mass. The content of emulsifying foaming agents in the dough before baking is preferably 1 to 40 parts by mass, more preferably 10 to 35 parts by mass, based on the solid content per 100 parts by mass of grain flour.

[0029] <Emulsifier> Examples of emulsifiers contained in emulsified oils and fats and emulsifying foaming agents include lecithin, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sodium stearoyl lactylate, and calcium stearoyl lactylate.

[0030] <Sweetener> Examples of sweeteners include trehalose, trehalose derivatives, glucose, fructose, sucrose, sorbitol, stevia, maltitol, erythritol, mannitol, aspartame, maltose, honey, invert sugar, brown sugar, starch syrup, reduced starch syrup, oligosaccharides, glycerin, acesulfame K, sucralose, saccharin, Monk Fruit, thaumatin, allulose, mannose, xylose, galactose, lactose, and arabinose, with sucrose and trehalose being preferred. Examples of sweeteners containing sucrose as the main component include granulated sugar, white sugar, medium-sized white sugar, brown sugar, and liquid sugar.

[0031] Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked together in an α,α-1,1 bond. Instead of or in combination with trehalose, trehalose derivatives can be used in which sugars or substituents have been introduced into the hydrogen atoms of some of the hydroxyl groups of trehalose. Substituents include carboxylic acid esters such as acetate and benzoic acid; sulfate esters; fatty acid esters such as laurate, myristate, palmitate, stearate, oleate, linoleate, and linolenate; and ethers such as methyl ether, benzyl ether, trityl ether, methylsilyl ether, and dodecyl ether. Examples of trehalose derivatives in which sugars have been introduced into the hydrogen atoms of the hydroxyl groups include glucosyltrehalose, maltosyltrehalose, maltotriosyltrehalose, maltotetraosyltrehalose, maltopentaosyltrehalose, and maltohexaosyltrehalose.

[0032] Two or more of these sweeteners can be used in combination, for example, trehalose or a sweetener having a trehalose skeleton in the molecule, such as maltosyltrehalose, maltotriosyltrehalose, maltotetraosyltrehalose, maltopentaosyltrehalose, or maltohexaosyltrehalose, can be used in combination with a sugar other than trehalose or a sweetener not having a trehalose skeleton in the molecule, preferably sucrose, maltose, sorbitol, maltitol, starch syrup, reduced starch syrup, honey, invert sugar, etc. The use of a combination of trehalose with a sugar other than trehalose or a sweetener not having a trehalose skeleton in the molecule can form more uniform bubbles inside the bakery food and can impart a light, melt-in-the-mouth texture compared to the use of a sugar other than trehalose or a sweetener not having a trehalose skeleton alone.

[0033] The sweetener content in bakery foods is preferably 9 to 65% by mass, more preferably 16 to 55% by mass. The sweetener content in the dough before baking is preferably 8 to 60% by mass, more preferably 15 to 50% by mass. The sweetener content in the dough before baking is preferably 50 to 200 parts by mass, more preferably 70 to 150 parts by mass, per 100 parts by mass of grain flour.

[0034] <Water-soluble dietary fiber> The use of water-soluble dietary fiber allows the production of bakery foods with low sugar content while maintaining the texture of the bakery foods. Examples of water-soluble dietary fiber include cyclonigerosyl nigerose, isomaltodextrin, indigestible dextrin, polydextrose, indigestible glucan, and inulin.

[0035] The content of water-soluble dietary fiber in bakery foods is preferably 0 to 55% by mass, more preferably 0 to 30% by mass. Furthermore, the content of water-soluble dietary fiber in the solid content of the dough before baking is preferably 0 to 35% by mass, more preferably 0 to 20% by mass. The content of water-soluble dietary fiber in the dough before baking is preferably 0 to 160 parts by mass, more preferably 0 to 75 parts by mass, in terms of solid content per 100 parts by mass of grain flour. When water-soluble dietary fiber and a sweetener are used in combination, the solid content of the sweetener is preferably 20 parts by mass or more, more preferably 50 parts by mass or more, per 100 parts by mass of the solid content of the water-soluble dietary fiber.

[0036] Examples of vitamins include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B9 (folic acid), vitamin A, vitamin D, vitamin E, and vitamin C. The content of vitamins in the dough before baking is preferably 0 to 1 part by mass per 100 parts by mass of grain flour.

[0037] Examples of enzymes include exomaltotetrahydrolase, branching enzyme, α-amylase, β-amylase, maltogenic amylase, glucan 1,4-α-maltotriohydrolase, glucan 1,4-α-maltohexaohydrolase, hemicellulase, phospholipase, galactolipase, glucose oxidase, ascorbate oxidase, peroxidase, lipoxygenase, catalase, glutathione dehydrogenase, protease, peptidase, transglutaminase, cyclodextrin glucanotransferase, β-glucanase, triacylglycerol lipase, chitinase, α-glucosidase, β-glucosidase, glucoamylase, and xylanase.

[0038] Examples of inorganic salts include table salt, ammonium sulfate, sodium sulfate, calcium chloride, polymerized phosphates, and potassium chloride.

[0039] In addition to the ingredients mentioned above, bakery foods may contain chocolates, cocoa powder, coffee, matcha green tea, black tea, cinnamon, vanilla beans, fruit juice, fruits, nuts, alcohol, flavorings, etc. to add variety to the flavor, taste, and texture.

[0040] Specific examples of bakery foods include sponge cake, chiffon cake, butter cake, muffins, pancakes, sables, busse, castella, steamed cake, fried donuts, baked donuts, steamed bread, soufflé, canelé, roll cake, chocolate cake, cheesecake, baumkuchen, pain de gene, waffles, crepes, dorayaki, Ukishima, ningyo-yaki, mille-feuille, eclairs, choux pastry, etc. Specific examples of butter cakes include pound cake, madeleines, and financiers.

[0041] <<Bakery food manufacturing method>> The bakery food product can be produced by a method including the steps of mixing the above-mentioned ingredients to obtain a dough, and heating the dough.

[0042] In the process of obtaining dough for bakery foods, ingredients are mixed to produce dough. The mixing method is not particularly limited, and may be, for example, an all-in-mix method in which all ingredients are added and whipped, a simultaneous whipping method in which some ingredients are whipped and then the remaining ingredients are added, or a separate whipping method in which some ingredients are whipped and the remaining ingredients are mixed together.

[0043] Examples of the all-in-mix method include the following. (1) Mix grain flour, protein, leavening agent, and thickening polysaccharide. (2) Mix water, and if necessary, an emulsifying foaming agent and emulsified oil. (3) Mix (1) and (2), optionally whisking. (4)(3) is poured into a mold and baked. In addition to the above-mentioned methods, other mixing methods such as the all-in-mix method, the post-mix method, the co-beating method, and the separate whipping method can also be used. When whipping is performed, the specific gravity of the resulting dough is preferably 0.3 to 0.7 w / v%, more preferably 0.35 to 0.6 w / v%, and even more preferably 0.4 to 0.6 w / v%. When whipping is not performed (such as for dorayaki), the specific gravity is preferably 0.8 to 1.0 w / v%, and more preferably 0.8 to 0.9 w / v%.

[0044] In the dough heating step, the dough is heated in an oven, steamer, oil conditioner, or the like. When heating in an oven, the heating temperature is preferably 100 to 300°C, more preferably 160 to 250°C. The heating time is preferably 5 to 120 minutes. When heating in a steamer, the heating temperature is preferably 90 to 110°C. The heating time is preferably 6 to 30 minutes. When heating in an oil conditioner, the heating temperature is preferably 140 to 200°C. The heating time is preferably 2 to 60 minutes. When producing sponge cakes, chiffon cakes, etc., it is preferable to heat the dough after pouring it into a mold. When producing dorayaki, bouche, fried donuts, etc., it is preferable to heat it without pouring it into a mold.

[0045] After baking, bakery foods can be filled with a filling or coated with a spread, such as whipped cream, custard cream, chocolate cream, jam, red bean paste, white bean paste, sweet potato paste, or chestnut paste.

[0046] The moisture content of bakery foods immediately after baking is preferably 10 to 60% by mass, more preferably 20 to 50% by mass, and the water activity of bakery foods immediately after baking is preferably 0.7 to 0.98, more preferably 0.8 to 0.96.

[0047] The bakery food of the present invention has excellent shelf life. In particular, since it has higher water retention and moisture content than general bakery foods with similar textures, even after cream is applied and stored, moisture migration from the cream is suppressed and a fluffy, good texture is maintained. The amount of moisture migration from the cream is preferably 6% by weight or less, more preferably 4% by weight. The amount of moisture migration can be evaluated by applying cream produced by the method described in the Examples to the baked bakery food and measuring the amount of moisture migration after storing it in a humid environment at 4°C for 2 days.

[0048] <<Bakery food dough>> The dough (batter) for the bakery food contains grain flour, protein, thickening polysaccharide, and leavening agent, and is characterized by being egg-free or having a reduced egg content. Specific examples and amounts of grain flour, protein, thickening polysaccharide, leavening agent, and egg contained in the dough are as described above for bakery foods. The bakery food can be obtained by heating the dough. The heating conditions are as described above for the method for producing bakery foods. [Example]

[0049] The present invention will be described below with reference to examples, but is not limited to these examples. Hereinafter, "parts" and "%" mean "parts by mass" and "% by mass", respectively, unless otherwise specified.

[0050] <Preparation of sponge cake> Test samples were prepared in the following manner according to the formulation shown in Table 1. The blend amounts in Table 1 are shown in parts by weight. (1) Mild protein (PROGEL 800, manufactured by Nippon Shinyaku Co., Ltd.), curdlan (Curdlan NS, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), baking powder (Aikoku Baking Powder Red Premium, manufactured by Aikoku Co., Ltd.), and baking soda (Tansan (baking soda), manufactured by Kyoritsu Foods Co., Ltd.) were added to weak flour (Violet, manufactured by Nisshin Flour Milling Co., Ltd.) and mixed. In Reference Example 1, whole eggs were used.

[0051] (2) Water, sugar (granulated sugar, manufactured by Shiozuikoto Sugar Refining Co., Ltd.), emulsifying foaming agent (Pattyglass-100, manufactured by Riken Vitamin Co., Ltd.), emulsified oil (Frenzi-L, manufactured by Riken Vitamin Co., Ltd.), and riboflavin were added to a stainless steel bowl and mixed with a whisk using a tabletop vertical mixer (Kenmix Aiko Chef PRO KPL9000S, manufactured by Aikosha Seisakusho Co., Ltd.).

[0052] (3) (1) was added to (2) above and whipped at high speed. The whipped mixture was poured into a 100 ml cup and weighed to adjust the specific gravity to 0.40 to 0.42 (w / v).

[0053] (4) 220 g of the above (3) was filled into a stainless steel decoration mold (φ15 cm) and baked at 180°C for 24 minutes in a deck oven (Toast Oven, manufactured by Tokura Shoji Co., Ltd.) to prepare a sponge cake. The results of the sensory evaluation performed by the method described below are shown in Table 1.

[0054] [Table 1]

[0055] In Comparative Examples 1 to 6, which did not use eggs, the evaluations of shape and texture were significantly lower than in Reference Example 1, which used eggs. In Examples 1 to 3, which contained protein, thickening polysaccharides, and a leavening agent, the evaluations of shape, taste, and texture were all improved compared to the Comparative Examples, despite the absence of eggs. In Example 4, the evaluations of shape and texture were improved compared to the Comparative Examples. In Example 2, which used a combination of baking powder and baking soda as leavening agents, the shape, taste, and overall evaluation were particularly excellent.

[0056] <Preparation of Trehalose-Containing Sponge Cake> Test samples were prepared according to the formulation shown in Table 2, using the following procedure. A sponge cake was prepared in the same manner as in steps (1) to (4) above, except that part of the sugar in step (2) above was replaced with trehalose (Treha, manufactured by Nagase Vita Co., Ltd.). The results of a sensory evaluation performed using the method described below are shown in Table 2.

[0057] [Table 2]

[0058] In Comparative Examples 7 to 12, which did not use eggs, both the shape and texture were significantly lower than in Reference Example 2, which used eggs. In Examples 5 to 8, which contained protein, thickening polysaccharides, and a leavening agent, the shape and texture were improved despite the absence of eggs. In Example 6, which used a combination of baking powder and baking soda as leavening agents, the shape, taste, texture, and overall evaluation were all particularly excellent. Furthermore, in Examples 5 to 8, trehalose was used as a sweetener, and therefore, the melt-in-the-mouth texture was generally superior to Examples 1 to 4.

[0059] <Sensory evaluation method> (1) Shape, taste, and texture Five trained test subjects evaluated the shape, taste, and texture of the products, rating them on a two-point scale: "good" or "not good." The results of the test were rated on a four-point scale according to the following criteria: ◎: Four or more people judged it to be good 〇: 2-3 people judged to be good △: 1 person judged it to be good ×: 0 people judged it to be good

[0060] (2) Overall Judgment The evaluation results for shape, taste, and texture were scored as follows: ◎ was given 3 points, ○ was given 2 points, △ was given 1 point, and × was given 0 points. The scores for the evaluation results for shape, taste, and texture were totaled and an overall judgment was made based on the following criteria. ◎: Total of 8 points or more 〇: Total 6-7 points △: Total 4-5 points ×: 3 points or less in total

[0061] <Preparing a cream-coated sponge cake> (1) 100 g of fresh cream (Meiji Delicious Fresh Cream, Meiji Co., Ltd.) and 8 g of sugar (granulated sugar, Shiozuikoto Sugar Refining Co., Ltd.) were dissolved in a stainless steel bowl, and the mixture was whipped to 80% stiff peaks using a tabletop vertical mixer (Kenmix Aiko Chef PRO KPL9000S, Aikosha Seisakusho Co., Ltd.).

[0062] (2) The sponge cakes prepared in Reference Example 2 and Example 6 were sliced ​​into 2 cm thick slices as shown in Figure 1, and the bottom two slices were used as test samples to which cream was applied. For each test sample (140 g), 100 g of the cream prepared in (1) was applied in a uniform thickness to the top, middle, and side surfaces of the test sample (see Figure 2).

[0063] (3) The sponge cake coated with cream in (2) above was placed in a paper box (one-touch standard service box (No. 5), Wake Co., Ltd.), and the box was then covered with plastic wrap and stored at 4°C for 2 days (see Figure 3).

[0064] The moisture content of the sponge cake after storage was measured in the usual way using a moisture meter (MOC63u, Shimadzu Corporation). The moisture content was calculated by subtracting the moisture content of the sponge cake before cream application from the moisture content of the sponge cake after storage, after cream had been removed. The texture of the sponge cake after storage was also evaluated using the sensory evaluation method described above. The results are shown in Table 3.

[0065] [Table 3]

[0066] The sponge cake of Reference Example 2, which used eggs, lost its fluffy texture after storage. On the other hand, the sponge cake of Example 6, which did not use eggs, maintained a good fluffy texture even after storage. The difference in texture between Reference Example 2 and Example 6 is thought to be partly due to the small increase in moisture content of the sponge cake of Example 6, but the difference was so significant that it could not be explained by the increase in moisture content alone.

[0067] <Preparation of flavored sponge cake> Test samples were prepared in the following manner according to the formulation shown in Table 4. The blend amounts in Table 4 are shown in parts by weight. (1) Cocoa powder or matcha powder, milk protein (PROGEL800, Nippon Shinyaku Co., Ltd.), curdlan (Curdlan NS, Mitsubishi Corporation Life Sciences), baking powder (Aikoku Baking Powder Red Premium, Aikoku Co., Ltd.), and baking soda (Tansan (baking soda), Kyoritsu Foods Co., Ltd.) were added to cake flour (Violet, Nisshin Flour Milling Co., Ltd.) and mixed.

[0068] (2) Water, sugar (granulated sugar, manufactured by Shiozu-ko Sugar Refining Co., Ltd.), emulsifying foaming agent (Pattyglass-100, manufactured by Riken Vitamin Co., Ltd.), and emulsified oil (Frenzi-L, manufactured by Riken Vitamin Co., Ltd.) were added to a stainless steel bowl and mixed with a whisk using a tabletop vertical mixer (Kenmix Aiko Chef PRO KPL9000S, manufactured by Aikosha Seisakusho Co., Ltd.).

[0069] (3) (1) was added to (2) above and whipped at high speed. The whipped mixture was filled into a 100 ml cup and weighed to adjust the specific gravity to 0.43 to 0.45 (w / v) for Examples 9 to 12 with chocolate flavor and 0.38 to 0.40 (w / v) for Examples 13 to 14 with matcha flavor.

[0070] (4) 220 g of the above (3) was filled into a stainless steel decoration mold (φ15 cm) and baked in a deck oven (Toast Oven, manufactured by Tokura Shoji Co., Ltd.) at 180°C for 24 minutes to prepare a sponge cake. [Table 4]

[0071] The flavored sponge cakes of Examples 9 to 14 were also excellent in shape, taste, and texture, similar to those of Examples 1 to 8.

[0072] <Preparation of butter cake (examination of protein types)> Test samples were prepared in the following manner according to the formulation shown in Table 5. The amounts in Table 5 are shown in parts by weight. (1) Weak flour (Violet, manufactured by Nisshin Flour Milling Co., Ltd.), proteins such as milk protein (PROGEL 80, manufactured by Nippon Shinyaku Co., Ltd.), rice protein (Kometan-Junsui, manufactured by Glico Nutrition Foods Co., Ltd.), pea protein (Pea Protein, manufactured by Usuki Pharmaceutical Co., Ltd.), wheat protein (A-GluG, manufactured by Glico Nutrition Foods Co., Ltd.), soy protein (New Fujipro 4500, manufactured by Fuji Oil Co., Ltd.), insect protein (Ecologi Powder W, manufactured by Ecologi Co., Ltd.), lentil protein (VITESSENCE® Pulse Concentrates 2550, manufactured by Ingredion Japan Inc.), fava bean protein (VITESSENCE® Pulse Concentrates 3600, Ingredion Japan Co., Ltd.), thickening polysaccharides, curdlan (Curdlan NS, Mitsubishi Corporation Life Sciences Co., Ltd.) and carrageenan (Carrageenin CSK-1(F), San-ei Gen F.F.I. Co., Ltd.), baking powder (Aikoku Baking Powder Red Premium, Aikoku Co., Ltd.), and baking soda (Tansan (baking soda), Kyoritsu Foods Co., Ltd.) were added and mixed.

[0073] (2) Water, margarine (Miser, manufactured by Meiji Co., Ltd.), sugar (granulated sugar, manufactured by Ensuiko Sugar Refining Co., Ltd.), trehalose (Treha (registered trademark), manufactured by Nagase Vita Co., Ltd.), milk foaming agent (Patty Glass-100, manufactured by Riken Vitamin Co., Ltd.), and emulsified oil (Frenzi-L, manufactured by Riken Vitamin Co., Ltd.) were added to a stainless steel bowl and mixed with the beater of a tabletop vertical mixer (Kenmix Aiko Chef PRO KPL9000S, manufactured by Aikosha Seisakusho Co., Ltd.).

[0074] (3) (1) was added to (2) above and whipped at high speed. The whipped mixture was poured into a 100 ml cup and weighed to adjust the specific gravity to 0.80 to 0.85 (w / v).

[0075] (4) 100 g of the above (3) was filled into a stainless steel pound cake mold (18 cm) and baked at 170°C for 35 minutes in a deck oven (Toast Oven, manufactured by Tokura Shoji Co., Ltd.) to prepare test samples (Examples 15 to 22). Sensory evaluation and overall judgment were performed using the methods described above, and the results are shown in Table 5. [Table 5]

[0076] The butter cakes of Examples 15 to 22 used proteins from different sources, but all of them had excellent shape, taste, and texture. Among the various proteins, milk protein, wheat protein, and soy protein were used, and the evaluation items of shape, taste, and texture, as well as the overall evaluation, were particularly excellent.

[0077] <Preparation of butter cake (examination of thickening polysaccharide types)> Test samples were prepared in the following manner according to the formulation shown in Table 6. The amounts in Table 6 are shown in parts by weight. (1) Weak flour (Violet, manufactured by Nisshin Flour Milling Co., Ltd.), milk protein (PROGEL80, manufactured by Nippon Shinyaku Co., Ltd.), thickening polysaccharides such as curdlan (Curdlan NS, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), guar gum (RG100, manufactured by Mitsubishi Chemical Foods Corporation), xanthan gum (Top Rookie Gum RIZE, manufactured by Okuno Pharmaceutical Industries Co., Ltd.), carrageenan (Carrageenin CSK-1(F), manufactured by San-ei Gen F.F.I. Co., Ltd.), alginate ester (Kombic Acid 501, manufactured by Kimika Co., Ltd.), tara gum (MT120, manufactured by Mitsubishi Chemical Foods Corporation), locust bean gum (GENU GUM type RL-200-J, manufactured by Sansho Co., Ltd.), glucomannan (Magic Mannan, manufactured by Sansho Co., Ltd.), and psyllium seed gum (Food Mate P-100, manufactured by Shikibo Co., Ltd.), gelatin (Gelatin 21, manufactured by Nitta Gelatin Co., Ltd.), agar (Ina Agar S-6, manufactured by Ina Food Industry Co., Ltd.), and pectin (LM-101 AS-J, manufactured by Sansho Co., Ltd.) were used, and baking powder (Aikoku Baking Powder Red Premium, manufactured by Aikoku Co., Ltd.) and baking soda (Tansan (baking soda), manufactured by Kyoritsu Foods Co., Ltd.) were added and mixed.

[0078] (2) Water, margarine (Miser, manufactured by Meiji Co., Ltd.), sugar (granulated sugar, manufactured by Ensuiko Sugar Refining Co., Ltd.), trehalose (Treha (registered trademark), manufactured by Nagase Vita Co., Ltd.), and an emulsifying foaming agent (Patty Glass-100, manufactured by Riken Vitamin Co., Ltd.) were added to a stainless steel bowl and mixed with the beater of a tabletop vertical mixer (Kenmix Aiko Chef PRO KPL9000S, manufactured by Aikosha Seisakusho Co., Ltd.).

[0079] (3) (1) was added to (2) above and whipped at high speed. The whipped mixture was poured into a 100 ml cup and weighed to adjust the specific gravity to 0.80 to 0.85 (w / v).

[0080] (4) 100 g of the above (3) was filled into a stainless steel pound cake mold (18 cm) and baked in a deck oven (Toast Oven, manufactured by Tokura Shoji Co., Ltd.) at 170°C for 35 minutes to prepare test samples (Examples 23 to 34). Sensory evaluation and overall judgment were performed using the methods described above, and the results are shown in Table 6. [Table 6]

[0081] Although different thickening polysaccharides were used in the butter cakes of Examples 23 to 34, all of them had excellent shape, taste, and texture. Among the various thickening polysaccharides, when curdlan, carrageenan, and glucomannan were used, the evaluation items of shape, taste, and texture, as well as the overall evaluation, were remarkably excellent.

[0082] <Preparation of sponge cake> Example 35 125 parts by weight of plain flour was mixed with 90 parts by weight of granulated sugar, 10 parts by weight of trehalose (trade name "Treha (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 188 parts by weight of water, 16 parts by weight of emulsifying foaming agent, 35 parts by weight of emulsified oil and fat, and an appropriate amount of riboflavin, to which 33 parts by weight of milk protein, 3 parts by weight of curdlan, 2 parts by weight of ispata as a leavening agent, and 2 parts by weight of baking powder were added, and then baked for 25 minutes according to a conventional method. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a good flavor.

[0083] <Preparation of sponge cake> Example 36 125 parts by weight of plain flour was mixed with 50 parts by weight of granulated sugar, 50 parts by weight of trehalose (trade name "Treha (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 188 parts by weight of water, 16 parts by weight of emulsifying foaming agent, 35 parts by weight of emulsified oil and fat, and an appropriate amount of riboflavin, to which 40 parts by weight of milk protein, 3 parts by weight of carrageenan, 1 part by weight of ispata as a leavening agent, and 3 parts by weight of baking powder were added, and then baked for 25 minutes according to a conventional method. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a good flavor.

[0084] <Preparation of sponge cake> Example 37 125 parts by weight of plain flour was mixed with 80 parts by weight of granulated sugar, 20 parts by weight of starch syrup (trade name "Hellodex (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 180 parts by weight of water, 20 parts by weight of emulsifying foaming agent, 20 parts by weight of rice bran oil, an appropriate amount of riboflavin, 36 parts by weight of milk protein, 3 parts by weight of curdlan, and 2 parts by weight of baking powder and 2 parts by weight of baking soda as leavening agents, and then baked for 25 minutes according to standard methods. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a good flavor.

[0085] <Preparation of sponge cake> Example 38 125 parts by weight of plain flour was mixed with 90 parts by weight of granulated sugar, 10 parts by weight of trehalose (trade name "Treha (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 188 parts by weight of water, 16 parts by weight of emulsifying foaming agent, 35 parts by weight of emulsified oil and fat, and an appropriate amount of riboflavin, to which 33 parts by weight of milk protein and 3 parts by weight of curdlan were added as leavening agents: 1.5 parts by weight of sodium bicarbonate, 0.5 parts by weight of ammonium chloride, and 2 parts by weight of baking powder, and then baked for 25 minutes according to standard methods. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a pleasant flavor.

[0086] <Preparation of sponge cake> Example 39 125 parts by weight of plain flour was mixed with 50 parts by weight of granulated sugar, 50 parts by weight of trehalose (trade name "Treha (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 188 parts by weight of water, 16 parts by weight of emulsifying foaming agent, 35 parts by weight of emulsified oil and fat, and an appropriate amount of riboflavin, to which 40 parts by weight of milk protein and 3 parts by weight of carrageenan were added, along with 0.5 parts by weight of sodium bicarbonate and 0.5 parts by weight of ammonium chloride as leavening agents, and 3 parts by weight of baking powder, and then baked for 25 minutes according to standard methods. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a pleasant flavor.

[0087] <Preparation of sponge cake> Example 40 125 parts by weight of plain flour was mixed with 80 parts by weight of granulated sugar, 20 parts by weight of starch syrup (trade name "Hellodex (registered trademark)" manufactured by Nagase Vita Co., Ltd.), 180 parts by weight of water, 20 parts by weight of emulsifying foaming agent, 20 parts by weight of rice bran oil, and an appropriate amount of riboflavin, to which 36 parts by weight of milk protein and 3 parts by weight of curdlan were added as leavening agents: 0.5 parts by weight of sodium bicarbonate, 1.5 parts by weight of ammonium chloride, and 2 parts by weight of baking powder, and then baked for 25 minutes according to standard methods. The product was a high-quality sponge cake with good shape and appearance, moderate elasticity, and a pleasant flavor.

[0088] <Preparing Castella> Example 41 50 parts by weight of caster sugar, 17 parts by weight of trehalose, 23 parts by weight of honey, 10 parts by weight of starch syrup, 130 parts by weight of water, 22 parts by weight of milk protein, 2 parts by weight of curdlan, 3 parts by weight of emulsifying foaming agent, 7 parts by weight of emulsified oil, 1 part by weight of flavoring (trade name "Egg Oil B5423", Yokoyama Fragrance Co., Ltd.), and an appropriate amount of riboflavin were combined and whipped. 50 parts by weight of sifted cake flour, 1 part by weight of baking soda, and 1 part by weight of baking powder were mixed with this and baked in an oven at 155°C for 45 minutes. This product was a high-quality castella cake with good shape and appearance, moderate elasticity, and a good flavor.

[0089] <Preparing Castella> Example 42 30 parts by weight of whole eggs, 50 parts by weight of caster sugar, 17 parts by weight of trehalose, 23 parts by weight of honey, 10 parts by weight of starch syrup, 93 parts by weight of water, 15 parts by weight of milk protein, 2 parts by weight of glucomannan, 2 parts by weight of emulsifying foaming agent, and 5 parts by weight of emulsified oil were combined and whipped. This was mixed with 50 parts by weight of sifted cake flour and 1 part by weight of baking powder, and baked in an oven at 155°C for 45 minutes. The product was a high-quality castella with good shape and appearance, moderate elasticity, and a good flavor.

[0090] <Preparing Castella> Example 43 10 parts by weight of whole eggs, 60 parts by weight of caster sugar, 30 parts by weight of honey, 10 parts by weight of starch syrup, 113 parts by weight of water, 20 parts by weight of milk protein, 2 parts by weight of curdlan, 3 parts by weight of emulsifying foaming agent, 6 parts by weight of emulsified oil and fat, and 1 part by weight of flavoring were combined and whipped. This was mixed with 50 parts by weight of sifted cake flour, 1 part by weight of baking soda, and 1 part by weight of baking powder, and baked in an oven at 155°C for 45 minutes. The product was a high-quality castella with good shape and appearance, moderate elasticity, and a good flavor.

[0091] <Preparing Castella> Example 44 50 parts by weight of caster sugar, 17 parts by weight of trehalose, 23 parts by weight of honey, 10 parts by weight of starch syrup, 130 parts by weight of water, 22 parts by weight of milk protein, 2 parts by weight of curdlan, 3 parts by weight of emulsifying foaming agent, 7 parts by weight of emulsified oil, 1 part by weight of flavoring (trade name "Egg Oil B5423" manufactured by Yokoyama Fragrance Co., Ltd.), and an appropriate amount of riboflavin were combined and whipped. 50 parts by weight of sifted cake flour, 1 part by weight of baking soda, 1 part by weight of baking powder, and 0.05 parts by weight of aluminum potassium sulfate were mixed with this and baked in an oven at 155°C for 45 minutes. The product was a high-quality castella cake with good shape and appearance, moderate elasticity, and a good flavor.

[0092] <Preparing Castella> Example 45 30 parts by weight of whole eggs, 50 parts by weight of caster sugar, 17 parts by weight of trehalose, 23 parts by weight of honey, 10 parts by weight of starch syrup, 93 parts by weight of water, 15 parts by weight of milk protein, 2 parts by weight of glucomannan, 2 parts by weight of emulsifying foaming agent, and 5 parts by weight of emulsified oil were combined and whipped. This was mixed with 50 parts by weight of sifted cake flour, 1 part by weight of baking powder, and 0.1 parts by weight of aluminum potassium sulfate, and baked in an oven at 155°C for 45 minutes. This product was a high-quality castella with good shape and appearance, moderate elasticity, and a good flavor.

[0093] <Preparing Castella> Example 46 10 parts by weight of whole eggs, 60 parts by weight of caster sugar, 30 parts by weight of honey, 10 parts by weight of starch syrup, 113 parts by weight of water, 20 parts by weight of milk protein, 2 parts by weight of curdlan, 3 parts by weight of emulsifying foaming agent, 6 parts by weight of emulsified oil and fat, and 1 part by weight of flavoring were combined and whipped. This was mixed with 50 parts by weight of sifted cake flour, 0.8 parts by weight of baking soda, 0.2 parts by weight of ammonium chloride, and 1 part by weight of baking powder, and baked in an oven at 155°C for 45 minutes. This product was a high-quality castella with good shape and appearance, moderate elasticity, and a good flavor.

[0094] <Preparing chiffon cake> Example 47 33 parts by weight of granulated sugar, 17 parts by weight of trehalose, 6 parts by weight of cornstarch, 30 parts by weight of milk protein, 130 parts by weight of water, and 6 parts by weight of curdlan were combined and whipped to obtain milk protein curd. 11 parts by weight of granulated sugar, 8 parts by weight of emulsified oil, 97 parts by weight of water, 33 parts by weight of salad oil, and 17 parts by weight of cocoa powder were mixed, followed by the addition of 33 parts by weight of soft flour, 2 parts by weight of baking soda, and 2 parts by weight of baking powder. The mixture was then combined with the milk protein curd and placed in a chiffon mold, baked in an oven at 160°C for 25 minutes. The resulting product was a high-quality chiffon cake with good shape and appearance, moderate elasticity, and a pleasant flavor.

[0095] <Preparing chiffon cake> Example 48 A milk protein curd was obtained by whipping 33 parts by weight of granulated sugar, 17 parts by weight of trehalose, 6 parts by weight of cornstarch, 30 parts by weight of milk protein, 130 parts by weight of water, and 6 parts by weight of curdlan. 11 parts by weight of granulated sugar, 8 parts by weight of emulsified oil, 97 parts by weight of water, 33 parts by weight of salad oil, and 17 parts by weight of cocoa powder were mixed, followed by the addition of 33 parts by weight of cake flour, 1.8 parts by weight of baking soda, 0.2 parts by weight of sodium carbonate, 2 parts by weight of baking powder, 0.05 parts by weight of citric acid, and 0.05 parts by weight of calcium citrate. The mixture was then combined with the milk protein curd and placed in a chiffon mold. The resulting product was a high-quality chiffon cake with excellent shape and appearance, moderate elasticity, and a pleasant flavor.

[0096] <Preparing pancakes> Example 49 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 125 parts by mass of bread flour, 1 part by mass of baking soda, 5 parts by mass of baking powder, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0097] <Preparing pancakes> Example 50 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 115 parts by mass of bread flour, 5 parts by mass of sweet potato starch, 5 parts by mass of potato starch, 0.95 parts by mass of sodium bicarbonate, 0.05 parts by mass of potassium carbonate, 5 parts by mass of baking powder, 0.05 parts by mass of tartaric acid, 0.05 parts by mass of potassium hydrogen tartrate, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0098] <Preparing pancakes> Example 51 A mixture of 22 parts by weight of milk protein, 10 parts by weight of emulsified oil, 125 parts by weight of water, 50 parts by weight of granulated sugar, 42 parts by weight of trehalose, 33 parts by weight of starch syrup, 100 parts by weight of strong flour, 25 parts by weight of semi-strong flour, 1 part by weight of baking soda, 5 parts by weight of baking powder, 0.05 parts by weight of adipic acid, 0.05 parts by weight of glucono-delta-lactone, and 2 parts by weight of curdlan was added to 75 parts by weight of milk and 33 parts by weight of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0099] <Preparing pancakes> Example 52 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 100 parts by mass of bread flour, 15 parts by mass of medium-strength flour, 5 parts by mass of rye flour, 5 parts by mass of rye wheat flour, 1 part by mass of baking soda, 5 parts by mass of baking powder, 0.1 part by mass of lactic acid, 0.1% by mass of calcium lactate, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0100] <Preparing pancakes> Example 53 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 100 parts by mass of bread flour, 20 parts by mass of corn flour, 5 parts by mass of corn starch, 1 part by mass of baking soda, 5 parts by mass of baking powder, 0.01 part by mass of tetrapotassium pyrophosphate, 0.01 part by mass of calcium dihydrogen pyrophosphate, 0.01 part by mass of disodium dihydrogen pyrophosphate, 0.01 part by mass of tetrasodium pyrophosphate, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0101] <Preparing pancakes> Example 54 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 100 parts by mass of bread flour, 20 parts by mass of rice flour, 5 parts by mass of rice starch, 1 part by mass of baking soda, 5 parts by mass of baking powder, 0.1 part by mass of fumaric acid, 0.1 part by mass of monosodium fumarate, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0102] <Preparing pancakes> Example 55 A mixture of 22 parts by weight of milk protein, 10 parts by weight of emulsified oil, 125 parts by weight of water, 50 parts by weight of granulated sugar, 42 parts by weight of trehalose, 33 parts by weight of starch syrup, 112.5 parts by weight of bread flour, 12.5 parts by weight of buckwheat flour, 1 part by weight of baking soda, 5 parts by weight of baking powder, 0.05 part by weight of potassium polyphosphate, 0.05 part by weight of sodium polyphosphate, and 2 parts by weight of curdlan was added to 75 parts by weight of milk and 33 parts by weight of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0103] <Preparing pancakes> Example 56 A mixture of 22 parts by mass of milk protein, 10 parts by mass of emulsified oil, 125 parts by mass of water, 50 parts by mass of granulated sugar, 42 parts by mass of trehalose, 33 parts by mass of starch syrup, 112.5 parts by mass of bread flour, 12.5 parts by mass of soy flour, 1 part by mass of baking soda, 5 parts by mass of baking powder, 0.02 part by mass of potassium metaphosphate, 0.02 part by mass of sodium metaphosphate, and 2 parts by mass of curdlan was added to 75 parts by mass of milk and 33 parts by mass of light sesame oil, and baked on an iron plate. The product was a high-quality pancake with good shape and appearance, moderate elasticity, and a good flavor.

[0104] <Preparation of Busse> Example 57 A milk protein curd was obtained by whipping 40 parts by weight of granulated sugar, 15 parts by weight of trehalose, 33 parts by weight of milk protein, 120 parts by weight of water, and 3 parts by weight of curdlan. 40 parts by weight of almond powder, 40 parts by weight of bread flour, 2 parts by weight of baking soda, 3 parts by weight of baking powder, 30 parts by weight of milk protein, 3 parts by weight of curdlan, 20 parts by weight of emulsified oil, and 120 parts by weight of water. One-third of the milk protein curd was added and mixed, followed by the remaining milk protein curd. The mixture was squeezed onto a wax sheet, sprinkled with an appropriate amount of powdered sugar, and baked in an oven at 190°C for 15 minutes. The resulting product was a high-quality bouche with excellent shape and appearance, crispness, and flavor.

[0105] <Preparation of Busse> Example 58 A milk protein curd was obtained by whipping 40 parts by weight of granulated sugar, 15 parts by weight of trehalose, 33 parts by weight of milk protein, 120 parts by weight of water, and 3 parts by weight of curdlan. 40 parts by weight of almond powder, 40 parts by weight of bread flour, 1 part by weight of baking soda, 0.5 parts by weight of ammonium carbonate, 0.5 parts by weight of ammonium bicarbonate, 3 parts by weight of baking powder, 0.01 parts by weight of potassium metaphosphate, 0.01 parts by weight of sodium metaphosphate, 30 parts by weight of milk protein, 3 parts by weight of curdlan, 20 parts by weight of emulsified oil, and 120 parts by weight of water. One-third of the milk protein curd was added and mixed, followed by the remaining milk protein curd. The mixture was squeezed onto a wax sheet, sprinkled with an appropriate amount of powdered sugar, and baked in an oven at 190°C for 15 minutes. The resulting product was a high-quality bouche with excellent shape and appearance, crispness, and flavor.

[0106] <Preparing the steamed cake> Example 59 50 parts by weight of maltose, 50 parts by weight of trehalose, 20 parts by weight of milk protein, 6 parts by weight of emulsifying foaming agent, 2 parts by weight of emulsified oil, and 135 parts by weight of water were mixed and whipped. 70 parts by weight of soft flour, 5 parts by weight of skim milk powder, 3 parts by weight of curdlan, 1 part by weight of baking soda, and 2 parts by weight of baking powder were added, and then 35 parts by weight of crumbled cream cheese, 20 parts by weight of light sesame oil, 10 parts by weight of powdered cheese, and 1.5 parts by weight of salt were mixed. The mixture was poured into a mold and steamed in a steamer for 12 minutes. The product was a high-quality steamed cake with good shape and appearance, good crispness, and a pleasant flavor.

[0107] <Preparing the steamed cake> Example 60 50 parts by weight of maltose, 50 parts by weight of trehalose, 20 parts by weight of milk protein, 6 parts by weight of emulsifying foaming agent, 2 parts by weight of emulsified oil, and 135 parts by weight of water were mixed and whipped. 70 parts by weight of soft flour, 5 parts by weight of skim milk powder, 3 parts by weight of curdlan, 0.8 parts by weight of baking soda, 0.2 parts by weight of potassium carbonate, 2 parts by weight of baking powder, and 0.05 parts by weight of ascorbic acid were added, and then 35 parts by weight of crumbled cream cheese, 20 parts by weight of light sesame oil, 10 parts by weight of powdered cheese, and 1.5 parts by weight of salt were mixed. The mixture was poured into a mold and steamed in a steamer for 12 minutes. The resulting product was a high-quality steamed cake with good shape and appearance, a good crispness, and a pleasant flavor.

[0108] <Preparation of fried donuts> Example 61 50 parts by weight of butter, 10 parts by weight of emulsified oil, and 100 parts by weight of sugar were mixed and made into a creamy consistency. 125 parts by weight of milk and 125 parts by weight of water were added and mixed, and then 310 parts by weight of soft flour, 33 parts by weight of bread flour, 20 parts by weight of milk protein, 2 parts by weight of glucomannan, 2 parts by weight of baking soda, and 7 parts by weight of baking powder were added and mixed to obtain a dough. This was molded and fried at 185°C for 5 minutes. The product was a high-quality fried donut with good shape and appearance, good crispness, and a good flavor.

[0109] <Preparation of fried donuts> Example 62 50 parts by weight of butter, 10 parts by weight of emulsified oil, and 100 parts by weight of sugar were mixed and made into a creamy dough. 125 parts by weight of milk and 125 parts by weight of water were added and mixed, followed by 310 parts by weight of soft flour, 30 parts by weight of bread flour, 3 parts by weight of tapioca starch, 20 parts by weight of milk protein, 2 parts by weight of glucomannan, 1.9 parts by weight of baking soda, 0.1 parts by weight of calcium carbonate, 7 parts by weight of baking powder, and 0.01 parts by weight of calcium sulfate. This dough was molded and fried at 185°C for 5 minutes. The resulting product was a high-quality fried donut with excellent shape and appearance, crispness, and flavor.

[0110] <Preparing the soufflé> Example 63 220 parts by weight of milk, 20 parts by weight of emulsified oil and fat, 30 parts by weight of granulated sugar, and 20 parts by weight of soft flour were mixed and heated to obtain a paste. 40 parts by weight of chocolate and 30 parts by weight of cocoa mass were melted into the mixture, and after cooling, 3 parts by weight of baking powder was added. 33 parts by weight of milk protein, 35 parts by weight of granulated sugar, 15 parts by weight of trehalose, 3.5 parts by weight of emulsifying foaming agent, 120 parts by weight of water, and 3 parts by weight of curdlan were combined and whipped, and then added to the paste and mixed. The mixture was filled into a mold and baked in a water bath at 200°C for 12 minutes. This product was a high-quality soufflé with good shape and appearance, a crisp texture, and a pleasant flavor.

[0111] <Preparing the soufflé> Example 64 220 parts by weight of milk, 20 parts by weight of emulsified oil, 30 parts by weight of granulated sugar, and 20 parts by weight of cake flour were mixed and heated to obtain a paste. 40 parts by weight of chocolate and 30 parts by weight of cocoa mass were melted into this mixture. After cooling, 3 parts by weight of baking powder, 0.1 parts by weight of DL-malic acid, and 0.1 parts by weight of sodium DL-malate were added. 33 parts by weight of milk protein, 35 parts by weight of granulated sugar, 15 parts by weight of trehalose, 3.5 parts by weight of emulsifying foaming agent, 120 parts by weight of water, and 3 parts by weight of curdlan were combined and whipped, and then added to the paste and mixed. This was filled into a mold and baked in a water bath at 200°C for 12 minutes. This product was a high-quality soufflé with good shape and appearance, a crisp texture, and a pleasant flavor.

[0112] <Preparing the Gateau Chocolat> Example 65 200 parts by weight of milk chocolate was melted in a hot water bath, and then 90 parts by weight of butter and 20 parts by weight of emulsified oil and fat were added, followed by 80 parts by weight of water. 53 parts by weight of whipped milk protein, 60 parts by weight of granulated sugar, 6 parts by weight of emulsifying foaming agent, and 190 parts by weight of water were added to this, and 30 parts by weight of sifted cake flour, 0.05 parts by weight of baking soda, 0.05 parts by weight of baking powder, 30 parts by weight of cocoa powder, and 5 parts by weight of curdlan were added, and the mixture was baked in an oven at 180°C for 25 minutes. The product was a high-quality gateau au chocolat with good shape and appearance, a smooth melt-in-the-mouth texture, and a pleasant flavor.

[0113] <Preparing the Gateau Chocolat> Example 66 200 parts by weight of milk chocolate was melted in a hot water bath, and then 90 parts by weight of butter and 20 parts by weight of emulsified oil and fat were added, followed by 80 parts by weight of water. 53 parts by weight of whipped milk protein, 60 parts by weight of granulated sugar, 6 parts by weight of emulsifying foaming agent, and 190 parts by weight of water were added to the resulting mixture. 30 parts by weight of sifted soft flour, 0.01 parts by weight of magnesium carbonate, 0.01 parts by weight of aluminum ammonium sulfate, 0.01 parts by weight of baking powder, 30 parts by weight of cocoa powder, and 5 parts by weight of carrageenan were added, and the mixture was baked in an oven at 180°C for 25 minutes. The product had a good shape and appearance, a smooth melt-in-the-mouth texture, and a good flavor, making it a high-quality gateau au chocolat.

[0114] <Preparation of Pain de Genes> Example 67 20 parts by weight of granulated sugar, 14 parts by weight of milk protein, 50 parts by weight of water, and 4 parts by weight of curdlan were whipped together to obtain milk protein curd. 45 parts by weight of granulated sugar, 13 parts by weight of milk protein, 10 parts by weight of emulsified oil, and 100 parts by weight of water were whipped together, combined with the milk protein curd, and then mixed with 25 parts by weight of plain flour, 70 parts by weight of almond powder, 1 part by weight of baking soda, and 1 part by weight of baking powder. 40 parts by weight of melted butter was added to this, and the mixture was filled into a mold containing almond slices and baked at 170°C for 25 minutes. This product was a high-quality pain de genet with good shape and appearance, a smooth texture, and a pleasant flavor.

[0115] <Preparation of Pain de Genes> Example 68 20 parts by weight of granulated sugar, 14 parts by weight of milk protein, 50 parts by weight of water, and 4 parts by weight of curdlan were whipped together to obtain milk protein curd. 45 parts by weight of granulated sugar, 13 parts by weight of milk protein, 10 parts by weight of emulsified oil, and 100 parts by weight of water were whipped together, and the resulting milk protein curd was mixed with 25 parts by weight of plain flour, 70 parts by weight of almond powder, 1 part by weight of baking soda, 1 part by weight of baking powder, 0.2 parts by weight of dipotassium hydrogen phosphate, and 0.2 parts by weight of potassium dihydrogen phosphate. 40 parts by weight of melted butter was added to the mixture, which was then filled into a mold containing sliced ​​almonds and baked at 170°C for 25 minutes. This product was a high-quality pain de genet with excellent shape and appearance, a smooth texture, and a pleasant flavor.

[0116] <Preparing financiers> Example 69 33 parts by weight of milk protein, 3 parts by weight of curdlan, 2 parts by weight of baking powder, 120 parts by weight of water, 5 parts by weight of emulsified oil, 100 parts by weight of granulated sugar, and 20 parts by weight of honey were mixed, and then 40 parts by weight of almond powder and 40 parts by weight of soft flour were added. 100 parts by weight of browned butter was added to this and mixed, and the mixture was poured into a mold and baked in an oven at 200°C for 12 minutes. The product was a high-quality financier with good shape and appearance, good crispness, and a good flavor.

[0117] <Preparing financiers> Example 70 33 parts by weight of milk protein, 3 parts by weight of curdlan, 2 parts by weight of baking powder, 0.1 parts by weight of disodium hydrogen phosphate, 0.1 parts by weight of sodium dihydrogen phosphate, 120 parts by weight of water, 5 parts by weight of emulsified oil, 100 parts by weight of granulated sugar, and 20 parts by weight of honey were mixed, and then 40 parts by weight of almond powder and 40 parts by weight of soft flour were added. 100 parts by weight of browned butter was added to this and mixed, and the mixture was poured into a mold and baked in an oven at 200°C for 12 minutes. The product was a high-quality financier with good shape and appearance, good crispness, and a good flavor.

[0118] <Preparing the Choux Pastry> Example 71 100 parts by weight of water, 50 parts by weight of butter, 10 parts by weight of trehalose, 0.5 parts by weight of salt, and 75 parts by weight of soft flour were mixed and heated to obtain a paste. 40 parts by weight of whole eggs, 140 parts by weight of water, 20 parts by weight of milk protein, 4 parts by weight of curdlan, 0.5 parts by weight of baking soda, and 10 parts by weight of emulsified oil were added and mixed to obtain a dough. This dough was squeezed onto a baking sheet, sprayed with mist, and baked in an oven at 220°C for 18 minutes. The product was a high-quality choux pastry with good shape and appearance, good crispness, and a good flavor.

[0119] <Preparing the Choux Pastry> Example 72 100 parts by weight of water, 50 parts by weight of butter, 10 parts by weight of trehalose, 0.5 parts by weight of salt, and 75 parts by weight of soft flour were mixed and heated to obtain a paste. 40 parts by weight of whole eggs, 140 parts by weight of water, 20 parts by weight of milk protein, 4 parts by weight of curdlan, 0.5 parts by weight of sodium bicarbonate, 0.01 parts by weight of tricalcium phosphate, 0.01 parts by weight of calcium monohydrogen phosphate, 0.01 parts by weight of calcium dihydrogen phosphate, and 10 parts by weight of emulsified oil were added and mixed to obtain a dough. This dough was squeezed onto a baking sheet, sprayed with mist, and baked in an oven at 220°C for 18 minutes. The resulting product was a high-quality choux pastry with good shape and appearance, good crispness, and a pleasant flavor. [Explanation of symbols]

[0120] 1 sponge cake 2 cream 3 paper box 4 laps

Claims

1. A bakery food product comprising flour, protein, a thickening polysaccharide, and a leavening agent, and which is egg-free or has a reduced egg content.

2. 2. The bakery food product according to claim 1, wherein the protein is one or more selected from the group consisting of milk protein, soy protein, pea protein, insect protein, rice protein, wheat protein, chickpea protein, lentil protein, and fava bean protein.

3. The bakery food product according to claim 2, wherein the dairy protein is whey.

4. The thickening polysaccharide is one or more selected from the group consisting of curdlan, guar gum, xanthan gum, tamarind gum, gellan gum, tara gum, locust bean gum, psyllium seed gum, carrageenan, alginate ester, glucomannan, gelatin, and agar. Bakery food according to any one of claims 1 to 3.

5. 4. The bakery food product according to claim 1, wherein the leavening agent is one or more selected from the group consisting of baking soda, baking powder, ispata, adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, glucono-delta-lactone, DL-tartaric acid, L-tartaric acid, potassium DL-bitartrate, potassium L-bitartrate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium bicarbonate, sodium bicarbonate, sodium carbonate, magnesium carbonate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, fumaric acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, calcium sulfate, ammonium aluminum sulfate, potassium aluminum sulfate, DL-malic acid, sodium DL-malate, tricalcium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

6. The bakery food product according to any one of claims 1 to 3, which is one or more selected from the group consisting of sponge cake, chiffon cake, butter cake, muffin, pancake, sable, bussee, castella, steamed cake, fried donut, baked donut, steamed bread, soufflé, canelé, roll cake, gateau au chocolat, cheesecake, baumkuchen, pain de gene, waffle, crepe, dorayaki, ukishima, pound cake, madeleine, financier, ningyo-yaki, mille-feuille, eclair, and choux pastry.

7. The bakery food product according to any one of claims 1 to 3, wherein the total amount of solids of the protein, thickening polysaccharide, and leavening agent is 2 to 50 wt% of the total solids.

8. The bakery food product according to any one of claims 1 to 3, further comprising trehalose and / or a trehalose derivative.

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