Cloud bread-style food

Abstract

To provide a cloud bread style food capable of mass-producing without using a meringue and dough for preparing the same.SOLUTION: There is provided dough used for cloud bread-style food, containing 0.03 wt.% or less of polysaccharide thickeners (xanthan gum and guar gum), containing no separated egg whites, and containing, relative to 100 pts.wt. of whole eggs contained in the dough, 4 to 10 pts.wt. of cornstarch, 6 to 20 pts.wt. of a foaming composition containing 5 to 30 wt.% of an emulsifier based on the entire foaming composition, 0.3 to 2.5 pts.wt. of cyclodextrin, and 25 to 40 pts.wt. of a paste-like composition at room temperature obtained by coagulating casein protein with an acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dough used for a cloud bread-like food product, a cloud bread-like food product obtained by cooking the dough, and a method for producing the same. [Background technology]

[0002] Cloud bread is a gluten-free, wheat-free bread-like food with a cloud-like shape, a unique texture, and low sugar content, making it extremely popular in the West. Its basic ingredients are eggs, sugar, cream cheese, and baking powder, all of which are essential for meringue. However, the use of meringue makes the dough unstable, making large-scale mass production difficult. The bread tends to collapse and develop a core when baked, resulting in a lack of height after baking.

[0003] The following method has been disclosed as a method for producing bread-like foods that have a fluffy texture and do not use wheat protein on an industrial scale: Egg yolk is gradually added to mixture (1) obtained by uniformly mixing creamed cream cheese and a fermented flavoring to obtain mixture (2), and mixture (2) is added to mixture (4) obtained by mixing a premix of baking powder, xanthan gum and / or guar gum (locust bean gum in Comparative Example 8), milk protein, and a shelf life extender with egg white and water, and the mixture is mixed to obtain dough for the bread-like food, which is then baked (Patent Document 1).

[0004] The bread-like food obtained by baking has problems such as bubbles breaking when passing through a depositor due to poor dough stability, and a core forming after baking, resulting in a lack of height after baking. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-174860 Summary of the Invention [Problem to be solved by the invention]

[0006] We have investigated the production of cloud bread-like foods that can be mass-produced, and have succeeded in producing a food product that has a texture similar to that of cloud bread without using meringue. That is, the object of the present invention is to provide a cloud bread-like food product that can be mass-produced without using meringue, and a dough for producing the same. [Means for solving the problem]

[0007] As a result of intensive research conducted by the present inventors to solve the above problems, they discovered that a cloud bread-like food product prepared by heating a dough containing specific amounts of a foaming composition containing whole eggs, corn starch, and an emulsifier, cyclodextrin, and a composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid, has a texture similar to cloud bread, has good dough stability, and can be mass-produced, which led to the completion of the present invention.

[0008] The first aspect of the present invention relates to a dough for use in a cloud bread-like food product, which contains 0.03% by weight or less of thickening polysaccharides (xanthan gum and guar gum), is free of separated egg white, and contains, relative to 100 parts by weight of whole eggs contained in the dough, 4 to 10 parts by weight of cornstarch, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier based on the total foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, and 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with acid.The second aspect of the present invention relates to a cloud bread-like food product obtained by cooking the dough. A third aspect of the present invention relates to a method for producing a cloud bread-like food product, comprising mixing and stirring, per 100 parts by weight of whole eggs, 4 to 10 parts by weight of cornstarch, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier based on the total weight of the foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, and 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid, the mixture containing 0.03% by weight or less of thickening polysaccharides (xanthan gum and guar gum), and not containing separated egg white, to obtain a dough, and then cooking the dough at 160 to 220°C for 10 to 25 minutes. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a cloud bread-like food product that does not use meringue and can be mass-produced, and a dough for making the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. The dough used for the cloud bread-like food product of the present invention is characterized by having a thickening polysaccharide content (xanthan gum and guar gum) of 0.03% by weight or less, not containing separated egg white, and including a foaming composition containing whole eggs, cornstarch, and a specific amount of an emulsifier, cyclodextrin, and a composition that is pasty at room temperature and is obtained by coagulating casein protein with an acid.

[0011] As used herein, cloud bread-like food refers to a food that resembles cloud bread. As mentioned above, original cloud bread is made using meringue without wheat protein.

[0012] Examples of the thickening polysaccharides include xanthan gum, guar gum, locust bean gum, etc. From the viewpoint of the texture of the cloud bread, particularly the fluffy feel at the beginning of chewing, the content of thickening polysaccharides (xanthan gum and guar gum) in the cloud bread-like food product is preferably 0.03% by weight or less of the total dough used for the cloud bread-like food product.

[0013] The dough used for the cloud bread-like food product of the present invention preferably does not contain separated egg white, because this would reduce dough stability and cause bubbles to break when passed through a depositor, or could result in a core forming in the dough after baking, etc. Here, separated egg white refers to egg white separated from egg yolk from whole eggs and foamed, and also includes cases where sugars are added to foam the egg white.

[0014] The whole egg is liquid and is the contents obtained by removing the eggshell from a chicken egg, or a mixture of liquid egg yolk and liquid egg white. The contents after removing the eggshell may be used as is, or the contents may be prepared by beating and loosening the egg yolk and egg white together, or the egg yolk and egg white may be separated and then beated and mixed together. In this case, the liquid egg yolk / liquid egg white (dry mass ratio) is preferably 1.2 to 3, more preferably 1.5 to 2.7, and even more preferably 1.7 to 2.5. The whole egg, liquid egg yolk, and liquid egg white may be frozen and then thawed for use. Eggs that can be used include eggs from edible birds such as chickens, quails, wild ducks, and geese. Among these, chicken eggs are preferred because of their ease of availability.

[0015] The cornstarch is a starch made from corn. The amount of cornstarch contained in the dough for the cloud bread-style food product is preferably 4 to 10 parts by weight, more preferably 6 to 9 parts by weight, and even more preferably 7 to 9 parts by weight, per 100 parts by weight of whole eggs contained in the dough. If the amount is less than 4 parts by weight, the dough may shrink after baking (air bubbles may be easily crushed), which may lead to the formation of a core, or the dough may become less stable. If the amount is more than 10 parts by weight, the dough may lose its fluffy texture at the beginning of the bite and become hard and dry.

[0016] From the viewpoint of cost, the cornstarch preferably has a high content, but a part of the cornstarch may be replaced with starch having an amylopectin content of 80% or less. The type of starch is not particularly limited as long as it satisfies the amylopectin content requirement, and examples thereof include potato starch, sweet potato starch, sago starch, wheat starch, rice starch, corn starch, and chemically and / or physically treated modified starches.

[0017] The foaming composition containing a specific amount of emulsifier is a foaming agent that contains at least an emulsifier, sugars, and water, and optionally also contains edible oils and fats, ethanol preparations, colorants, thickening polysaccharides, salts, etc. The foaming composition preferably contains 5 to 30% by weight of the emulsifier based on the total weight of the foaming composition, more preferably 10 to 25% by weight, and even more preferably 12 to 20% by weight. If the amount is less than 5% by weight, the dough may not be sufficiently aerated, while if the amount is more than 30% by weight, the effect may plateau or the flavor of the ingredients may be impaired due to a bitter or unpleasant taste.

[0018] The emulsifier may be at least one selected from the group consisting of monoglycerides, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and polyglycerin fatty acid esters.

[0019] The foaming composition is preferably contained in an amount of 6 to 20 parts by weight per 100 parts by weight of whole eggs contained in the dough used for the cloud bread-style food product, more preferably 10 to 17 parts by weight, and even more preferably 12 to 14 parts by weight. If the amount is less than 6 parts by weight, the dough may not foam sufficiently, resulting in a core after baking. If the amount is more than 20 parts by weight, the dough may lose its fluffy texture at the beginning of chewing and become sticky, or the flavor of the emulsifier may deteriorate the flavor of the cloud bread-style food product.

[0020] Cyclodextrin is a cyclic oligosaccharide in which glucose molecules are bonded in a ring. Depending on the number of glucose molecules bonded, it is called α-cyclodextrin (6 molecules), β-cyclodextrin (7 molecules), or γ-cyclodextrin (8 molecules). The cyclodextrin used in the present invention may be any of the above, or may be a mixture of two or more types.

[0021] The cyclodextrin is preferably contained in an amount of 0.3 to 2.5 parts by weight per 100 parts by weight of whole eggs contained in the dough used for the cloud bread-style food product, more preferably 0.4 to 1.5 parts by weight, and even more preferably 0.4 to 0.46 parts by weight. If the amount is less than 0.3 parts by weight, the dough stability and the fluffy texture at the beginning of chewing may be inferior, while if the amount is more than 2.5 parts by weight, the fluffy texture at the beginning of chewing may be lost and the texture may become hard.

[0022] In order to maximize the effect of stabilizing dough, the cyclodextrin is preferably blended with other ingredients in a state where it is contained in an emulsified oil and fat composition, and particularly preferably blended with other ingredients in a state where it is contained in the water phase of an oil-in-water emulsified oil and fat composition.

[0023] The type of oil or fat used in the oil-in-water emulsified oil-and-fat composition is not particularly limited as long as it is an edible oil or fat, but since oils that crystallize at room temperature significantly reduce foaming power, it is preferable that the cloud point of the edible oil or fat be 0° C. or lower. Specific examples include liquid oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, rice bran oil, safflower oil, olive oil, and sunflower oil, and at least one selected from these groups can be used.

[0024] In the composition obtained by coagulating casein protein with an acid and resulting in a paste-like consistency at room temperature, examples of coagulating casein protein with an acid include adding lactic acid bacteria, lemon juice, citric acid, acetic acid, or other acid to milk such as raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, and processed milk, or dairy products such as fresh cream, to coagulate the casein protein in the milk or dairy products. Room temperature refers to 5 to 35°C, and pasty refers to a state in which the material has no fluidity when no force is applied, but becomes fluid when force is applied.

[0025] Examples of the composition that is a paste at room temperature obtained by coagulating casein protein with an acid include cream cheese, mascarpone cheese, cottage cheese, fromage blanc, sour cream, yogurt, etc. At least one selected from these groups can be used. In particular, cream cheese is preferably used from the viewpoints of ease of mixing into dough and shape retention.

[0026] The composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid may be a commercially available product, or a paste prepared by mixing water in which casein protein has been dissolved with oil and fat, emulsifying the mixture, and adding lactic acid to the mixture to coagulate the casein protein may be used.

[0027] The composition, which is a paste at room temperature and is obtained by coagulating casein protein with an acid, preferably contains 25 to 40 parts by weight of the acid per 100 parts by weight of whole eggs contained in the dough used for the cloud bread-like food product. The content is more preferably 27 to 37 parts by weight, and even more preferably 30 to 34 parts by weight. If the content is less than 25 parts by weight, the dough may be more likely to shrink after baking (air bubbles may be more easily crushed), and a core may be more likely to form. If the content is more than 40 parts by weight, the flavor of the paste-like composition may be inferior to that of the cloud bread-like food product.

[0028] The dough used for the cloud bread-like food product may contain other ingredients commonly used in bread dough or confectionery dough, as needed, to the extent that the effects are not impaired, such as baking powder, sugars, oils and fats, thickening polysaccharides other than xanthan gum and guar gum, salts, coloring agents, fragrances, and flavor-imparting materials.

[0029] From the viewpoint of improving the cooking performance of the dough during baking, the baking powder is preferably contained in the dough used for the cloud bread-like food, and it is preferable to contain 1.2 to 2.0 parts by weight of the baking powder per 100 parts by weight of whole eggs contained in the dough used for the cloud bread-like food.

[0030] Examples of the sugars include oligosaccharides such as white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, and starch syrup, or sugar alcohols, and at least one selected from these groups can be used. From the viewpoint of dough stability and texture, the type of sugar is not important, but from the viewpoint of health, it is preferable to use sugar alcohols to achieve lower carbohydrate content. Granulated sugar is preferable from the viewpoint of good dispersibility in the dough and taste. The content can be appropriately set within a range that does not impair the effects of the invention.

[0031] The type of the oil or fat is not particularly limited as long as it is an edible oil or fat, but since oil or fat that crystallizes at room temperature significantly reduces foaming power, it is preferable that the cloud point of the edible oil or fat is 0°C or lower, and the edible oil or fat may be used as a water-in-oil emulsified oil or fat composition in which water is added and emulsified.

[0032] The salts are not particularly limited as long as they are salts commonly used in foods, and examples thereof include table salt, sodium chloride, etc. The content thereof can be appropriately set within a range that does not impair the effects of the present invention.

[0033] The coloring agent can be any coloring agent approved for use as a food additive. Examples include natural coloring agents such as carotene color, caramel color, monascus color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as food tar-based coloring agents. The content of the coloring agent can be appropriately set within a range that does not impair the effects of the present invention.

[0034] Examples of the flavoring include milk flavoring, butter flavoring, cheese flavoring, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0035] The material for imparting flavor is not particularly limited as long as it is a material generally used to impart flavor to foods, and examples thereof include cocoa powder, powdered matcha, powdered cheese, soybean flour, coffee bean powder, adzuki bean powder, whole milk powder, skim milk powder, dried powders of vegetables and fruits, purees and juices of vegetables and fruits, tea extracts, fruit and vegetable pastes, and nut pastes.

[0036] To enable mass production, the dough used for the cloud bread-like food product of the present invention is preferably prepared by an all-in-mix method in which all ingredients, such as whole eggs, cornstarch, a foaming composition, cyclodextrin, and a paste-like composition at room temperature obtained by coagulating casein protein with an acid, are mixed together. To enhance the fluffy texture at the beginning of chewing, it is preferable to mix the paste-like composition at room temperature obtained by coagulating casein protein with an acid later.

[0037] The cloud bread-like food is obtained by cooking the dough used for the cloud bread-like food. The cooking conditions are not particularly limited, but examples include heating at 160 to 220°C for 10 to 25 minutes. Furthermore, baking in an oven or the like is preferred as a cooking method.

[0038] An embodiment of the method for producing the cloud bread-like food product of the present invention is exemplified below. First, cornstarch, cyclodextrin, and, if necessary, baking powder and granulated sugar are mixed. A foaming composition and whole eggs are then added, and the mixture is stirred at medium speed using a tabletop mixer until the specific gravity reaches 0.29 to 0.31. The cyclodextrin is preferably contained in an oil-in-water emulsified oil-and-fat composition. The cyclodextrin-containing oil-in-water emulsified oil-and-fat composition can be prepared by mixing oil, water, and cyclodextrin and emulsifying the mixture by stirring and mixing using a propeller mixer.

[0039] This is then mixed with a paste-like composition (cream cheese) at room temperature, obtained by coagulating casein protein with acid, and stirred at medium speed using a tabletop mixer to produce a dough with a final specific gravity of 0.34 to 0.36. The contents of each component are adjusted so that, per 100 parts by weight of whole eggs, 4 to 10 parts by weight of cornstarch, 6 to 20 parts by weight of foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, and 25 to 40 parts by weight of a paste-like composition at room temperature, obtained by coagulating casein protein with acid. The specific gravity (g / ml) of the dough is calculated by placing the dough in a 100 ml measuring cup, measuring the mass (g), and dividing by the volume (ml).

[0040] Next, the prepared dough is squeezed into molds in 20 to 80 g portions and baked in an oven at 160 to 220°C for 10 to 25 minutes to obtain the cloud bread-like food product. Furthermore, in this process, it is preferable to use a tabletop depositor when filling the molds with dough to enable mass production. A specific example of the mold is the "Silicone-Coated Mini Manke 75 Type with 20 Baking Sheets" manufactured by Chiyoda Metal Industry Co., Ltd., and a specific example of the tabletop depositor is the "Cream Presser K-3 Type" manufactured by Koyo Machinery Works, Ltd. [Example]

[0041] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0042] The raw materials used in the examples and comparative examples are as follows. 1) Kewpie Egg Co., Ltd. "Pasteurized Whole Egg" 2) Kewpie Egg Co., Ltd. "Frozen Egg Yolk" 3) Kewpie Egg Co., Ltd. "Frozen Egg White" 4) "Cornstarch" manufactured by Japan Cornstarch Co., Ltd. 5) Kaneka Corporation "Crevis GL (emulsifier content: 16.4% by weight, xanthan gum content: 0.1% by weight)" 6) "Kiri Cream Cheese" by Bell Japon Co., Ltd. 7) Kaneka Corporation "AC Cream CR" (locust bean gum content: 0.4% by weight) 8) Aikoku Co., Ltd. "Baking Powder Z-Up" 9) Mitsui Sugar Co., Ltd. "Granulated Sugar" 10) ADM Japan "Novazan 200 Mesh" 11) "Guapak" manufactured by DSP Gokyo Food & Chemical Co., Ltd.

[0043] <Evaluation of dough stability> Dough stability was evaluated based on whether or not bubbles were broken when the aerated dough was filled. The specific gravity of the dough was calculated by subtracting the specific gravity before filling from the specific gravity after filling, and the evaluation was based on the following criteria. 5 points: The difference in specific gravity before and after filling is 0.02 or less. 4 points: The difference in specific gravity before and after filling is between 0.03 and 0.04. 3 points: The difference in specific gravity before and after filling is between 0.05 and 0.06. 2 points: The difference in specific gravity before and after filling is between 0.07 and 0.09. 1 point: The difference in specific gravity before and after filling is 1 or more.

[0044] <Evaluation of the internal structure after baking> The cloud bread-like foods obtained in the Examples and Comparative Examples were cut in half with a slicer, and the internal texture of the cut surface was visually inspected by 10 skilled panelists and evaluated according to the following criteria. The average of the evaluation scores from each panelist was used as the evaluation score. 5 points: Compared to Reference Example 1, there is no collapse of the bubbles. 4 points: Compared to Reference Example 1, the bubbles are not crushed, but are small. 3 points: Compared to Reference Example 1, the bubbles are slightly crushed. 2 points: Compared to Reference Example 1, the bubbles are crushed and there is a slight core. 1 point: Compared to Reference Example 1, the bubbles are crushed and a core has formed.

[0045] <Texture evaluation> The cloud bread-like foods obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who conducted a sensory evaluation based on the softness of the food when first biting into the food. The average of the evaluation scores from each panelist was used as the evaluation score. The evaluation criteria were as follows: 5 points: Has the same softness as Reference Example 1. 4 points: Compared to Reference Example 1, it feels slightly softer. 3 points: Compared to Reference Example 1, it feels less fluffy, but there is no problem with the quality. 2 points: Compared to Reference Example 1, it lacks fluffiness and has a dry or sticky texture. 1 point: Compared to Reference Example 1, it is hard, dry, or sticky.

[0046] <Overall rating> The cloud bread-like food was evaluated based on the dough stability, internal structure after baking, and texture. The evaluation criteria were as follows: A: Dough stability, internal structure after baking, and texture all meet the criteria of 4.5 to 5.0 points. B: The evaluations of dough stability, internal state after baking, and texture are all between 4.0 and 5.0 points, and at least one is between 4.0 and 4.5 points. C: The evaluations of dough stability, internal state after baking, and texture are all between 3.0 and 5.0 points, and at least one is between 3.0 and 4.0 points. D: The evaluations of dough stability, internal state after baking, and texture are all 2.0 to 5.0 points, and at least one is 2.0 to 3.0 points. E: At least one of the evaluations of dough stability, internal structure after baking, and texture is less than 2.0 points.

[0047] (Production Example 1) Preparation of oil-in-water emulsified oil composition 1 68 parts by weight of rapeseed oil (Kaneka Corporation) was mixed with 29.85 parts by weight of water and 2.15 parts by weight of cyclodextrin (Dexy Pearl β-100, Ensui Port Sugar Refining Co., Ltd.), and the mixture was emulsified by stirring using a propeller mixer to obtain oil-in-water emulsified oil composition 1.

[0048] (Production Example 2) Preparation of oil-in-water emulsified oil composition 2 68 parts by weight of rapeseed oil (manufactured by Kaneka Corporation) was mixed with 22 parts by weight of water and 10 parts by weight of cyclodextrin ("Dexy Pearl β-100" manufactured by Ensui-ko Sugar Refining Co., Ltd.), and the mixture was emulsified by stirring using a propeller mixer to obtain oil-in-water emulsified oil composition 2.

[0049] (Example 1) Preparation of cloud bread-like food A cloud bread-like food product was prepared according to the formulation in Table 1. 24 parts by weight of cornstarch, 4.8 parts by weight of baking powder, and 15 parts by weight of granulated sugar were placed in a bowl and powder-mixed. 39 parts by weight of a foaming composition, 300 parts by weight of whole eggs, and 60 parts by weight of an oil-in-water emulsified oil composition were added to the mixture, which was then stirred at 285 rpm using a Hobart mixer and aerated until the specific gravity reached 0.30. 96 parts by weight of cream cheese was then added and stirred at 285 rpm to prepare a dough with a final specific gravity of 0.35. The prepared dough was squeezed out and filled into 20 silicone-coated mini-manke baking trays (top diameter 74 mm x bottom diameter 61 mm x height 24 mm) in 25 g portions using a tabletop depositor. The dough was then baked in an oven at 160°C for 18 minutes to produce a cloud bread-like food product. The specific gravity was measured before and after filling, and the resulting cloud bread-like food was evaluated for dough stability, internal structure after baking, and texture. The evaluation results are summarized in Tables 1 and 2.

[0050] (Examples 2 to 10, Comparative Examples 1 to 8) Preparation of cloud bread-like food Cloud bread-like foods were obtained in the same manner as in Example 1, except that the amount of corn starch, the amount of foaming composition, the amount and type of composition formed into a paste at room temperature by coagulating casein protein with acid, or the amount and type of oil-in-water emulsified oil composition were changed, or xanthan gum and guar gum were added separately, according to the formulations in Tables 1 and 2. The obtained cloud bread-like foods were evaluated for dough stability, and the internal phase and texture after baking, and the evaluation results are summarized in Tables 1 and 2. Here, in Comparative Example 3, the dough was not sufficiently aerated during preparation, making it impossible to measure the specific gravity or prepare a cloud bread-like food.

[0051] (Reference Example 1) Making cloud bread Cloud bread was prepared according to the formulation in Table 1. Cheese paste was prepared by mixing 120 parts by weight of liquid egg yolk and 96 parts by weight of cream cheese in advance. 180 parts by weight of liquid egg white, 15 parts by weight of granulated sugar, 24 parts by weight of cornstarch, and 4.8 parts by weight of baking powder were placed in a separate bowl and mixed at 285 rpm using a Hobart mixer to prepare meringue with a specific gravity of 0.20. The meringue and cheese paste were then gently mixed uniformly with a rubber spatula to prepare a dough with a final specific gravity of 0.35.

[0052] The prepared dough was squeezed out and filled into 20 silicone-coated mini-manke baking trays (top diameter 74 mm x bottom diameter 61 mm x height 24 mm) in 25 g portions without using a tabletop depositor, and baked in an oven at 160°C for 18 minutes. The obtained cloud breads were evaluated for dough stability and their internal structure and texture after baking, and the evaluation results are summarized in Table 1. Note that in Reference Example 1, the dough was prepared by a separate mixing method using meringue (separated egg whites), and the dough was filled by hand with a rubber spatula rather than mechanically filled using a tabletop depositor, a typical cloud bread production method, and was used as the standard for evaluating the internal structure and texture after baking of cloud bread-like foods.

[0053] (Comparative Example 9) Preparation of Cloud Bread Cloud bread was prepared according to the formulation in Table 2. Except for the fact that the dough was filled mechanically using a tabletop depositor, it was prepared in the same manner as in Reference Example 1. The obtained cloud bread-like food was evaluated for dough stability, and the internal structure and texture after baking, and the evaluation results are summarized in Table 2.

[0054] [Table 1]

[0055] [Table 2]

[0056] From Table 1, it can be seen that all of the cloud bread-like foods obtained in Examples 1 to 10 satisfied the requirements of the invention, and were evaluated as having good dough stability, internal structure after baking, and texture.

[0057] On the other hand, Table 2 reveals the following: The cloud bread-like food product obtained in Comparative Example 1 had a low cornstarch content of 2 parts by weight per 100 parts by weight of whole eggs, and was rated low in all aspects, including dough stability, internal structure after baking, and texture.

[0058] The cloud bread-like food product obtained in Comparative Example 2 had a high cornstarch content of 20 parts by weight relative to 100 parts by weight of whole eggs, and was rated poorly for texture.

[0059] The cloud bread-like food product obtained in Comparative Example 4 contained a high amount of foaming composition, 22 parts by weight, relative to 100 parts by weight of whole eggs, and was evaluated as having a low texture.

[0060] The cloud bread-like food product obtained in Comparative Example 5 had a low cyclodextrin content of 0.279 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated as having low dough stability.

[0061] The cloud bread-like food product obtained in Comparative Example 6 had a high cyclodextrin content of 3 parts by weight relative to 100 parts by weight of whole eggs, and was evaluated as having a low texture.

[0062] The cloud bread-like food product obtained in Comparative Example 7 had a low content of 20 parts by weight of a composition that is paste-like at room temperature, formed by coagulating casein protein with acid, relative to 100 parts by weight of whole eggs, and the internal structure and texture after baking were evaluated poorly.

[0063] The cloud bread-like food product obtained in Comparative Example 8 had a high total content of xanthan gum and guar gum of 0.506% by weight, and was rated poorly for texture.

[0064] The cloud bread-like food product obtained in Comparative Example 9 was made by preparing the dough using a separate mixing method using meringue (separated egg whites), and then filling the dough mechanically using a tabletop depositor. The bubbles broke when the dough was passed through the depositor, and the dough stability, internal structure after baking, and texture were all rated low.

Claims

1. A dough for use in a cloud bread-like food product, the dough containing 0.03% by weight or less of thickening polysaccharides (xanthan gum and guar gum), and not containing whipped egg white separated from egg yolk from a whole egg, The dough used for cloud bread-like food contains, relative to 100 parts by weight of whole eggs contained in the dough, 4 to 10 parts by weight of corn starch, 6 to 20 parts by weight of a foaming composition containing an emulsifier in an amount of 5 to 30% by weight of the entire foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, and 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with an acid.

2. A cloud bread-like food product obtained by cooking the dough according to claim 1.

3. A method for producing a cloud bread-like food, comprising mixing and stirring, relative to 100 parts by weight of whole eggs, 4 to 10 parts by weight of corn starch, 6 to 20 parts by weight of a foaming composition containing 5 to 30% by weight of an emulsifier based on the entire foaming composition, 0.3 to 2.5 parts by weight of cyclodextrin, and 25 to 40 parts by weight of a composition that is paste-like at room temperature and is obtained by coagulating casein protein with acid, the method comprising the steps of: obtaining a dough; and cooking the dough at 160 to 220°C for 10 to 25 minutes; and

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