Aerated filling and method for producing same

Abstract

To provide a gas-containing filling which, when confectionery, bread or the like is topped with the gas-containing filling and then the resultant undergoes a baking process, can retain a space produced by an inert gas, etc. coming out thereof after air bubbles in the filling expand, preventing a volume of the filling after the baking from decreasing and which has a new texture, and to provide a production method thereof.SOLUTION: A production method of a gas-containing filling includes: an emulsification step of mixing and emulsifying filling raw materials to obtain an emulsified product; a heat sterilization step of heat-sterilizing the emulsified product; and an infusion step of, after the heat-sterilization step, infusing one or two or more kinds of inert gases, air, or a gas mixture thereof into the product so as to achieve a gas content of 12 to 18% (v / w) in a state of a finished product. The filling raw materials include swelling prevention phosphate-crosslinked starch of 4 to 12% (w / w), whey protein of 1 to 2.9% (w / w), and egg white of 0.5 to 1.2% (w / w) based on dry weight.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an aerated filling and a method for producing the same. [Background technology]

[0002] In the bread and confectionery industry, fillings such as custard cream and flower paste play a very important role in determining the commercial value of products, as fillings for sweet bread centers, toppings for Western confectionery, and decorations.

[0003] To date, a foamed filling material for confectionery and bread that melts easily in the mouth and has good shape retention even at room temperature has been proposed, which contains starch and milk-derived protein, and contains 5 to 35% by weight of fats and oils and 0.2 to 2% by weight of an emulsifier whose main fatty acid is behenic acid (see, for example, Patent Document 1).

[0004] Furthermore, aerated flour paste has been proposed that is aerated like custard cream cooked in a pot or kettle, melts smoothly in the mouth without any starchy stickiness, has a body similar to cream used in cream buns that are filled before baking, and is suitable for filling. A technique for continuously producing the aerated flour paste with good industrial productivity and hygienic efficiency has also been proposed, which comprises mixing and pre-emulsifying raw materials for the flour paste, completely deaerating the mixture, injecting one or more inert gases, air, or a mixture thereof into the final product before the starch gelatinization and sterilization steps so that the final product has an air content of 3.0% to 13.0%, and then undergoing one or more emulsification steps, heat sterilization, cooling, and filling (see, for example, Patent Document 2).

[0005] However, when aerated filling is topped on confectionery, bread, etc. and then baked, the space created by the escape of gases such as inert gas after the expansion of the bubbles in the filling cannot be maintained, resulting in a decrease in the volume of the filling after baking, which presents a problem of reduced commercial value of the confectionery, bread, etc. Therefore, there is currently a demand for an immediate provision of technology that can prevent a decrease in the volume of the filling after baking, even when aerated filling is topped on confectionery, bread, etc. and then baked. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-204129 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-329048 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention addresses these demands, breaks through the current situation, solves the above-mentioned conventional problems, and achieves the following objectives: Namely, the present invention aims to provide an aerated filling that, after being topped on confectionery, bread, etc., can maintain the space created by the escape of gases such as inert gases after the gas bubbles in the filling expand, even after the baking process, thereby preventing a decrease in the volume of the filling after baking, and that has a new texture, as well as a method for producing the same. [Means for solving the problem]

[0008] As a result of intensive research conducted by the present inventors to achieve the above-mentioned object, they discovered that by processing a filling ingredient containing 4 to 12% (w / w) of phosphate cross-linked swelling-controlled starch, 1 to 2.9% (w / w) of whey protein, and 0.5 to 1.2% (w / w) of egg white on a dry weight basis, in the order of emulsification, heat sterilization, and injection, it is possible to maintain the space created by the escape of gases such as inert gases after the expansion of the gas bubbles in the filling, even when the filling is topped on confectionery, bread, etc. and then baked in an oven, and thereby prevent the volume of the filling from becoming smaller after baking than before baking (shrinkage during baking), which led to the completion of the present invention.

[0009] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> an emulsification step of mixing and emulsifying the filling ingredients to obtain an emulsion; A heat sterilization step of heat sterilizing the emulsion; After the heat sterilization step, an injection step is included in which one or more types of inert gas, or air, or a mixture thereof is injected so that the air content in the final product is 12 to 18% (v / w), This is a method for producing an aerated filling, characterized in that the filling ingredients contain 4 to 12% (w / w) of phosphate-crosslinked swelling-inhibited starch, 1 to 2.9% (w / w) of whey protein, and 0.5 to 1.2% (w / w) of egg white on a dry weight basis. <2> The phosphate cross-linked swelling-controlled starch, when prepared as an 18% (w / v) suspension, has a viscosity of 80 to 95 cP as measured by a Rapid Visco Analyzer (RVA) when the suspension is heated to 95°C with stirring and maintained at 95°C. <1> This is the manufacturing method described in <3> An aerated filling comprising phosphate cross-linked swelling-controlled starch, whey protein, and egg white, the weight ratio of the phosphate cross-linked swelling-controlled starch to the whey protein (whey protein / phosphate cross-linked swelling-controlled starch) is within the range of 0.12 to 0.45; the weight ratio of the phosphate cross-linked swelling-controlled starch to the egg white (egg white / phosphate cross-linked swelling-controlled starch) is within the range of 0.08 to 0.25; The weight ratio of egg white to whey protein (whey protein / egg white) is within the range of 1.0 to 2.8, The aerated filling is characterized in that the ratio (B / A) of the volume (A) of the aerated filling measured at a product temperature of 20°C before baking to the volume (B) of the filling after baking at an ambient temperature of 175 to 185°C and then cooling to a product temperature of 20°C is 1.35 to 2.1. [Effects of the Invention]

[0010] According to the present invention, it is possible to solve the above-mentioned problems that have existed in the past, and after an aerated filling is topped on a confectionery, bread, etc., the space created when gas bubbles in the filling expand and then inert gases escape, is maintained even after the baking process, thereby preventing a decrease in the volume of the filling after baking.It is also possible to provide an aerated filling with a new texture and a method for producing the same. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a graph showing the viscosity of the sample measured with a Rapid Viscoanalyzer (RVA) in Test Example 1. [Figure 2A] FIG. 2A is a diagram showing the appearance of the gas-containing filling in Test Example 2 before baking. [Figure 2B] FIG. 2B is a diagram showing the appearance of the gas-containing filling after baking in Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0012] (Aerated filling and its manufacturing method) The method for producing an aerated filling of the present invention includes at least an emulsifying step, a heat sterilization step, and an injection step, and may further include other steps as necessary. The pneumatic filling of the present invention can be suitably produced by the method for producing the pneumatic filling of the present invention. Hereinafter, the method for producing the pneumatic filling of the present invention will be described, along with the pneumatic filling of the present invention.

[0013] <Emulsification process> The emulsification step is a step of mixing and emulsifying filling ingredients to obtain an emulsion.

[0014] <<Filling ingredients>> The filling ingredients contain at least phosphate cross-linked swelling-controlled starch, whey protein, and egg white, and may further contain other ingredients as needed.

[0015] -Phosphate cross-linked swelling-inhibited starch- The phosphate cross-linked swelling-controlled starch preferably has a high degree of cross-linking, and when gelatinized by heating, swelling of the starch particles is inhibited, so that the starch granule shape remains. The starch used as a raw material for the phosphate cross-linked swelling-controlled starch is not particularly limited and can be appropriately selected, and examples thereof include corn starch, waxy corn starch, rice starch, potato starch, tapioca starch, etc. Among these, tapioca starch is preferred.

[0016] The phosphate cross-linked swelling-controlled starch is not particularly limited and can be selected appropriately, but it is preferable that the viscosity of a suspension of the phosphate cross-linked swelling-controlled starch be within a predetermined viscosity range when measured with a Rapid Visco Analyzer (hereinafter sometimes referred to as "RVA").

[0017] The RVA is an instrument capable of measuring the viscosity of a starch suspension while heating and cooling, and an example of such an instrument is the Perten RVA4500. In this specification, the viscosity of a suspension of phosphate cross-linked swelling-inhibited starch was measured using the RVA4500 as follows. 1) Weigh out the specified amounts of phosphate cross-linked swelling-controlled starch and ion-exchanged water into a measuring aluminum cup to prepare a total of 25 g of suspension (18% (w / v) suspension). 2) While stirring with the paddle at 960 rpm from 0 to 10 seconds, and at 160 rpm from 10 seconds onwards, hold at 50°C for 1 minute, then heat from 50°C to 95°C at a rate of 12.2°C / min. 3) Hold at 95°C for 2.5 minutes. 4) Cool from 95°C to 50°C at a rate of -11.8°C / min, and once 50°C is reached, hold for 2 minutes.

[0018] When an 18% (w / v) suspension of the phosphate cross-linked swelling-controlled starch is prepared, the viscosity measured when the suspension is heated with stirring in an RVA to a liquid temperature of 95°C and maintained at 95°C is not particularly limited and can be selected as appropriate, but is preferably 80 to 95 cP. Using a phosphate cross-linked swelling-controlled starch whose viscosity measured when maintained at 95°C falls within the preferred range is advantageous in that the development of viscosity during production can be further suppressed, viscosity is developed when the starch is used as a topping for confectionery, bread, etc. and baked, the loss of volume of the filling after baking can be further suppressed, and a better texture can be achieved. The viscosity measured when maintained at 95°C can be adjusted appropriately depending on the degree of crosslinking of the phosphate-crosslinked swelling-controlled starch.

[0019] The phosphate cross-linked swelling-controlled starches may be used alone or in combination of two or more. As the phosphate cross-linked swelling-controlled starch, commercially available products can be used appropriately.

[0020] The content of the phosphate cross-linked, swelling-controlled starch in the filling ingredients is not particularly limited and can be selected appropriately as long as it is 4 to 12% (w / w), but 5 to 10% (w / w) is preferred. If the content of the phosphate cross-linked, swelling-controlled starch is less than 4% (w / w), the gas-containing filling will not have heat resistance and separation of water and oil will occur during baking, while if it exceeds 12% (w / w), a good texture will not be obtained.

[0021] -Whey protein- The whey protein may consist solely of whey protein, or may contain whey protein. The material consisting of whey protein alone is not particularly limited and can be appropriately selected, and examples thereof include whey protein isolate powder and whey protein concentrate powder. The substance containing whey protein is not particularly limited and can be selected appropriately, and examples thereof include liquid milk, cream, heavy cream, condensed milk, evaporated milk, liquid skim milk, liquid whole milk, non-fat dry milk powder, whole milk powder, milk protein concentrate powder, and buttermilk powder dairy products.

[0022] The whey proteins may be used alone or in combination of two or more. As the whey protein, commercially available products can be used as appropriate.

[0023] The content of whey protein in the filling ingredients is not particularly limited and can be selected appropriately as long as it is 1 to 2.9% (w / w) of whey protein, but 1 to 2.5% (w / w) is more preferable. If the whey protein content is less than 1% (w / w), the aerated filling will not be heat-resistant and separation of water and oil will occur during baking, and if it exceeds 2.9% (w / w), a good texture will not be obtained.

[0024] -Egg white- The egg white is a raw material that can be used for foods containing the egg white portion of poultry eggs such as chicken eggs as the main component. The egg white may be used alone or in combination of two or more kinds. The egg white may be prepared from poultry eggs when used, or commercially available products such as powdered egg white (hereinafter sometimes referred to as egg white powder) or liquid egg white may be used.

[0025] The content of the egg white in the filling ingredients is not particularly limited and can be selected appropriately as long as it is 0.5 to 1.2% (w / w) on a dry weight basis, but 0.7 to 1.1% (w / w) is preferred. If the content of the egg white is less than 0.5% (w / w), the aerated filling will not be heat-resistant and separation of water and oil will occur during baking, while if it exceeds 1.2% (w / w), a good texture will not be obtained.

[0026] -Other ingredients- The other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected from ingredients conventionally used in fillings such as custard cream and flour paste, for example, whipped cream, casein micelle powder, oils and fats, sugar, starch syrup, thickening polysaccharides, water, etc. These may be used alone or in combination of two or more. The content of the other components in the raw materials is not particularly limited and can be selected appropriately.

[0027] -Mixing, emulsification- The mixing and emulsification method in the emulsification step is not particularly limited, and any known method used in the production of fillings can be appropriately selected. For example, various raw materials are charged into a blending tank, and a preliminary emulsion or mixture is prepared by high-speed stirring, followed by emulsification using an in-line mixer, a high-pressure homogenizer, or the like. The conditions for the mixing and emulsification are not particularly limited and can be selected appropriately.

[0028] <Heating sterilization process> The heat sterilization step is a step of heat sterilizing the emulsion.

[0029] -Heat sterilization- The method of heat sterilization in the heat sterilization step is not particularly limited, and any known method used in the production of fillings can be appropriately selected. Examples include steam injection heating in which steam is directly injected, and indirect heating using a scraped surface heat exchanger or the like. The conditions for the heat sterilization are not particularly limited and can be selected appropriately.

[0030] <Injection process> The injection step is a step of injecting one or more inert gases, air, or a mixture thereof into the final product after the heat sterilization step so that the gas content is 12 to 18% (v / w). As shown in the test examples described later, by carrying out the injection step after the heat sterilization step, the inert gas or other gas in the filling can be well maintained. In this specification, the term "final product" does not refer to the aerated filling after being topped on confectionery or bread and then baked, but rather to the aerated filling when produced by the aerated filling production method of the present invention.

[0031] In the injection step, one or more inert gases, air, or a mixture thereof is injected into the filling. The type of inert gas is not particularly limited and can be appropriately selected, and examples include nitrogen gas and carbon dioxide gas. Among these, nitrogen gas is preferred from the viewpoint of economy and having little effect on the taste of the filling.

[0032] The air content of the filling of the present invention is not particularly limited and can be appropriately selected as long as it is 12 to 18% (v / w) in the final product. A content within this range is advantageous in that it provides an airy, light, and melt-in-the-mouth texture and prevents the filling from bursting even if air bubbles expand during baking.

[0033] In this specification, the gas content refers to the amount of gas dispersed in the filling, calculated by the following formula: Air content (%) = {(specific gravity before gas injection - specific gravity after gas injection) / specific gravity before gas injection} x 100

[0034] -injection- The injection method in the injection step is not particularly limited, and any known method for producing fillings can be appropriately selected. Examples include a method in which the flow rate of the emulsion after the heat sterilization step is measured, and the injection amount is controlled to a preset value while measuring the injection gas flow rate with a flow meter or the like so that the final product maintains a set air content, and an injection method in which the gas is injected by manual control using a flow meter to keep the amount of gas injected from a gas cylinder constant. The conditions for the injection are not particularly limited and can be selected appropriately.

[0035] <Other processes> The other steps are not particularly limited and can be selected appropriately as long as they do not impair the effects of the present invention. Examples of the other steps include a cooling step and a filling step.

[0036] -Cooling process- The cooling step is a step of cooling the heat-sterilized emulsion or the product after the filling step. The cooling method is not particularly limited, and any known method used in the production of fillings can be appropriately selected. Examples include a method using a scraped surface heat exchanger and a method of immersion in cold water. The cooling conditions are not particularly limited and can be selected appropriately.

[0037] -Filling process- The filling step is a step of filling the emulsion after the injection step into a packaging container. In the filling step, the final product after filling may be cooled, if necessary. The filling method in the filling step is not particularly limited, and any known method for producing fillings can be appropriately selected. For example, the emulsion can be filled in a pillow packaging form. The conditions for the filling are not particularly limited and can be selected appropriately.

[0038] <Aerated filling> The air-containing filling of the present invention, after being used as a topping on confectionery or bread, can retain the space created by the escape of gases such as inert gases after the bubbles in the filling expand, even after the baking process, thereby preventing shrinkage during baking.In addition, it has a new texture not found in conventional fillings. The aerated filling of the present invention can be suitably used as a topping for confectionery, bread, etc., and can be used, for example, as a gateau chocolat-like filling or a Basque cheesecake-like filling.

[0039] The aerated filling of the present invention is an aerated filling containing the above-mentioned phosphate-crosslinked swelling-controlled starch, whey protein, and egg white, wherein the weight ratio of the phosphate-crosslinked swelling-controlled starch to the whey protein (whey protein / phosphate-crosslinked swelling-controlled starch) is within the range of 0.12 to 0.45, the weight ratio of the phosphate-crosslinked swelling-controlled starch to the egg white (egg white / phosphate-crosslinked swelling-controlled starch) is within the range of 0.08 to 0.25, and the weight ratio of the egg white to the whey protein (whey protein / egg white) is within the range of 1.0 to 2.8, and the ratio (B / A) of the volume of the filling (A) measured at a product temperature of 20°C before baking to the volume of the filling (B) after baking at an ambient temperature of 175 to 185°C and then cooling to a product temperature of 20°C is 1.35 to 2.1. The weight of egg white in the above weight ratio is the weight when converted to dry weight.

[0040] The volume of the air-containing filling can be measured and calculated, for example, as follows. The volume of the air-containing filling before baking is calculated by squeezing 50 g of the filling into a cylindrical heat-resistant glass container (diameter approximately 6 cm, height approximately 4 cm) at 20°C and measuring the height of the filling. The volume of the air-containing filling after baking is calculated by measuring the volume of the air-containing filling before baking, baking it at an ambient temperature of 175 to 185°C for 13 minutes, allowing it to cool to a product temperature of 20°C, and then measuring the height of the filling. [Example]

[0041] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0042] (Test Example 1) The phosphate cross-linked swelling-controlled starches and phosphate cross-linked starches used in the test examples described below were prepared into 18% (w / v) suspensions, and the viscosities were measured using a Rapid Visco Analyzer (RVA) (Perten RVA4500) as follows. 1) Predetermined amounts of starch and ion-exchanged water were weighed into a measuring aluminum cup to prepare a suspension (18% (w / v) suspension) with a total volume of 25 g. 2) The mixture was stirred with a paddle at 960 rpm from 0 to 10 seconds, and at 160 rpm from 10 seconds onwards. The mixture was then held at 50°C for 1 minute, and then heated from 50°C to 95°C at a rate of 12.2°C / min. 3) The mixture was kept at 95°C for 2.5 minutes. 4) The sample was cooled from 95°C to 50°C at a rate of -11.8°C / min, and once it reached 50°C, it was held for 2 minutes.

[0043] The results are shown in Figure 1. The viscosity measured after holding at 95°C for 2.5 minutes was 84-90 cP for the phosphate cross-linked swelling-controlled starch, while it was 1,149-1,164 cP for the phosphate cross-linked starch.

[0044] (Test Example 2) <Test Example 2-1> The air-containing filling was prepared as follows.

[0045] <<Emulsification process>> The raw materials listed in Table 1 were placed in a blending tank and stirred at high speed for at least 5 minutes using a mixer attached to the blending tank to prepare a preliminary emulsion. The mixture was then emulsified using a high-pressure homogenizer (150 kgf / cm²) to obtain an emulsion.

[0046] <<Heating sterilization process>> The emulsion was heat sterilized at a temperature of 98 to 104°C using a scraped surface heat exchanger.

[0047] <<Cooling process>> The heat-sterilized emulsion was cooled in a scraped surface heat exchanger.

[0048] <<Injection process>> Nitrogen gas was selected as the injection gas, the amount of gas was measured with a mass flow meter, and the injection gas valve was controlled to inject the gas into the emulsion in the pipe so that the air content in the final product would be 15% (v / w).

[0049] <<Filling process>> After the injection step, the emulsion was packed in a pillow packaging form and immersed in cold water to obtain the final product.

[0050] <Test Example 2-2> In Test Example 2-1, the order of the processes was changed from emulsification process → heat sterilization process → cooling process → injection process to emulsification process → injection process → heat sterilization process → cooling process. An aerated filling was produced in the same manner as Test Example 2-1, except that the order was changed to emulsification process → injection process → heat sterilization process → cooling process.

[0051] <Evaluation> -volume- The volume at 20°C (volume before baking) of the aerated filling obtained in Test Examples 2-1 and 2-2 was calculated by squeezing 50 g of the aerated filling into a cylindrical heat-resistant glass container (diameter approximately 6 cm, height approximately 4 cm), measuring the height of the filling. In addition, the filling placed in the above-mentioned container was baked in an oven at 180°C for 13 minutes, and after cooling to a product temperature of 20°C, the height of the filling was measured and the volume of the air-containing filling (volume after baking) was calculated. The results are shown in Table 1 together with the ratio (B / A) of the volume before firing (A) to the volume after firing (B). FIG. 2A shows the appearance of the air-containing filling before baking, and FIG. 2B shows the appearance of the air-containing filling after baking.

[0052] [Table 1]

[0053] A comparison of Test Examples 2-1 and 2-2 confirmed that the ratio (B / A) of the volume before baking (A) to the volume after baking (B) was larger when the injection process was performed after the heat sterilization process, and that Test Example 2-1 suppressed the decrease in the volume of the filling after baking.

[0054] (Test Example 3) A gas-containing filling was produced in the same manner as in Test Example 2-1, except that the raw materials listed in Table 2 were used.

[0055] <Evaluation> -volume- The volumes of the obtained gas-containing fillings before and after baking were measured in the same manner as in Test Example 2, and the ratio (B / A) of the volume before baking (A) to the volume after baking (B) was calculated. The results are shown in Table 2. In Test Examples 3-3 and 3-4, the gas-containing fillings were not heat-resistant, and the water and oil separated and liquefied during baking, so the volumes after baking were not measured.

[0056] -Sensory evaluation- The air-containing filling after baking was evaluated by 10 evaluators according to the following evaluation criteria. A score of 3 or more was deemed to be acceptable. The most common evaluations given by the 10 evaluators are shown in Table 2. Note that for those that separated during baking, this evaluation was not carried out and they are marked as "separated" in the table. [Evaluation criteria] 4 points: It crumbles easily when you bite into it, and the inner layer is not dense, so it melts in your mouth easily. 3 points: The surface is firm and crisp, the inner layer is a little dense but melts easily in the mouth. 2 points: The air bubbles are not well-retained, the inner layer is clogged, and it does not melt easily in the mouth. 1 point: The gas has escaped, there are no bubbles, it is paste-like, sticky and does not melt in the mouth. * A score of 4 indicates a texture similar to a soft cookie, and as the score decreases, the texture becomes more like nougat.

[0057] [Table 2]

[0058] (Test Example 4) A gas-containing filling was produced in the same manner as in Test Example 2-1, except that the raw materials listed in Table 3 were used.

[0059] <Evaluation> The volume and sensory evaluation were carried out in the same manner as in Test Example 3. The results are shown in Table 3.

[0060] [Table 3]

[0061] (Test Example 5) A gas-containing filling was produced in the same manner as in Test Example 2-1, except that the raw materials listed in Table 4 were used.

[0062] <Evaluation> The volume and sensory evaluation were carried out in the same manner as in Test Example 3. The results are shown in Table 4.

[0063] [Table 4]

[0064] (Test Example 6) A gas-containing filling was produced in the same manner as in Test Example 2-1, except that the raw materials listed in Table 5 were used.

[0065] <Evaluation> The volume and sensory evaluation were carried out in the same manner as in Test Example 3. The results are shown in Table 5.

[0066] [Table 5]

[0067] As described above, according to the present invention, after an aerated filling is topped on confectionery, bread, etc., the space created by the escape of inert gases and the expansion of air bubbles in the filling is maintained even after the baking process, thereby preventing a decrease in the volume of the filling after baking, and also making it possible to obtain an aerated filling with a new texture.

Claims

1. an emulsification step of mixing and emulsifying the filling ingredients to obtain an emulsion; A heat sterilization step of heat sterilizing the emulsion; and an injection step of injecting, after the heat sterilization step, one or more types of inert gas, air, or a mixture thereof so that the air content in the final product is 12 to 18% (v / w), A method for producing an aerated filling, characterized in that the filling ingredients contain 4 to 12% (w / w) of phosphate cross-linked swelling-controlled starch, 1 to 2.9% (w / w) of whey protein, and 0.5 to 1.2% (w / w) of egg white on a dry weight basis.

2. The production method according to claim 1, wherein the phosphate cross-linked swelling-controlled starch, when prepared into an 18% (w / v) suspension, has a viscosity of 80 to 95 cP as measured with a Rapid Visco Analyzer (RVA) when the suspension is heated with stirring to a liquid temperature of 95°C and then maintained at 95°C.

3. An aerated filling comprising phosphate cross-linked swelling-controlled starch, whey protein, and egg white, the weight ratio of the phosphate cross-linked swelling-controlled starch to the whey protein (whey protein / phosphate cross-linked swelling-controlled starch) is within the range of 0.12 to 0.45; the weight ratio of the phosphate cross-linked swelling-controlled starch to the egg white (egg white / phosphate cross-linked swelling-controlled starch) is within the range of 0.08 to 0.25; the weight ratio of egg white to whey protein (whey protein / egg white) is within the range of 1.0 to 2.8; The ratio (B / A) of the volume (A) of the air-containing filling measured at a product temperature of 20°C before baking to the volume (B) of the filling after baking at an ambient temperature of 175 to 185°C and then cooling to a product temperature of 20°C is 1.35 to 2.1.

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