Dough or food product obtained by baking said dough, and method for manufacturing same

Abstract

Provided is a food product that does not use eggs. Provided is a delicious food product which has good texture and in which the foaming property of eggs and bubble stabilization function are sufficiently replaced.　Provided is a method for manufacturing dough, or a food product obtained by baking the same, the method comprising: a step for obtaining a foam-containing substance by performing mixing so as to cause a raw material A, including plant-based or animal-based milk or a processed product thereof, to contain gas; and a step for obtaining dough by mixing a raw material B into the foam-containing substance, wherein at least one among the raw material A and the raw material B contains an effective amount of cell tissue structure for maintaining bubbles.

Description

Dough or baked food and its manufacturing method

[0001] The present invention relates to a dough or a food product baked therefrom, and a method for producing the same.

[0002] Sponge cakes are typically made from eggs, sugar, and wheat flour as their main ingredients, by mixing flour and other powders with whipped eggs and sugar, then pouring the resulting batter into a cake mold and baking it. Recently, egg-free sponge cakes have been developed to address issues such as allergies. For example, Patent Document 1 describes a wheat-, milk-, and egg-free sponge cake-like batter containing soy protein, selected from one or more of soy protein isolate, soy protein concentrate, and modified soy milk powder, with a soy protein content of 50% by weight or more, a starch-containing material excluding wheat, and an oil and fat, wherein the soy protein content in the soy protein-containing confectionery batter is in the range of 0.7 to 12% by weight, and the specific gravity of the soy protein-containing confectionery batter is in the range of 0.44 to 0.81. Patent Document 2 describes a baked confectionery that does not contain eggs, milk, wheat flour, or ingredients derived therefrom, and is obtained by baking a dough containing rice flour and 30 to 180 parts by weight of sugar, 60 to 390 parts by weight of soy milk, and 2 to 90 parts by weight of foaming oil, per 100 parts by weight of the rice flour. Patent Document 3 describes a foamed food that does not use ingredients derived from wheat flour, eggs, or milk and has a moist and fluffy texture like sponge cakes or castella cakes, and is characterized by heating and leaving to rise a dough that uniformly contains 150 to 250 parts by weight of rice flour, 3 to 15 parts by weight of baking powder, 10 to 90 parts by weight of vegetable oil, 40 to 100 parts by weight of sugar, and 60 to 150 parts by weight of water. Patent Document 4 describes a method for producing a sponge dough that does not contain wheat, eggs, or milk, in which the sponge dough contains hydroxypropyl methylcellulose, flour, and liquid ingredients, and is characterized by having the following steps: (1) mixing and foaming liquid ingredients that contain hydroxypropyl methylcellulose, soy milk, and oils and fats but do not contain sugars; (2) dissolving sugars in soy milk and oils, mixing with liquid ingredients that do not contain hydroxypropyl methylcellulose, and foaming; (3) mixing the foam obtained in (1) with the foam obtained in (2); and (4) stirring and mixing the foam obtained in (3) with flours including rice flour.Furthermore, Patent Document 5 provides a method for producing a baked meringue-like food product that does not use any egg white and has a good appearance and texture, the method comprising the steps of mixing soy milk and sugars to a specific gravity of 0.1 to 0.5, adding an edible powder, mixing the resulting dough to a specific gravity of 0.2 to 0.6, shaping the resulting dough, and baking it.

[0003] On the other hand, Patent Document 6 describes a method for producing a delicious spongy okara cake that is healthy, fluffy, and finely baked using only okara instead of conventional wheat flour or starch, which is characterized by adding and mixing 100 parts by weight of dry okara powder with 300 to 500 parts by weight of whipped fluid eggs to form a fluid mixture, which is then poured into a mold and baked.

[0004] JP 3-224458 A (Patent No. 2598711) JP 2006-61029 A (Patent No. 4492255) JP 2006-230348 A JP 2014-113070 A JP 2017-209025 A (Patent No. 6829949) JP 2021-132579 A

[0005] Egg-free foods are desirable for people with egg allergies and vegans. There are also cases where eggs cannot be used due to factors such as avoiding eggs to reduce calories, bird flu, and rising raw material costs. For these reasons, egg replacement technologies are widely sought after.

[0006] In general, the protein contained in eggs, together with fat, forms air bubble membranes, exhibits foaming properties that allow air to be trapped, and functions to stabilize those bubbles, helping to form doughs with many air bubbles. Therefore, conventional egg-free foods have not been able to fully substitute for these roles of eggs, and the air bubble structure is not sufficiently maintained, resulting in an unpleasant texture and making them unpalatable to consumers.

[0007] The present inventors have discovered that by adding a specific ingredient such as soybean pulp to a mixture of ingredients that has been made to contain bubbles without using eggs, it is possible to stabilize the bubbles in the dough, and by baking such a dough, it is possible to produce a food product with a good bubble-containing structure and a good texture, even without using eggs, and have completed the present invention.

[0008] The present invention provides the following: [1] A method for producing dough or a food product obtained by baking the dough, the method comprising: a step of mixing raw material A, including plant or animal milk or a processed product thereof, so as to incorporate gas, to obtain an aerated material; and a step of mixing raw material B with the obtained aerated material to obtain dough, wherein at least one of raw material A and raw material B contains a cellular tissue structure in an amount effective for maintaining aerated cells. [2] The method according to 1, wherein raw material A contains a cellular tissue structure in an amount effective for maintaining aerated cells. [3] The method according to 1 or 2, wherein the milk or a processed product thereof is one or more selected from the group consisting of cow's milk, almond milk, rice milk, coconut milk, oat milk, and soy milk. [4] The method according to any one of 1 to 3, wherein the milk or a processed product thereof is soy milk or includes cow's milk. [5] The method according to any one of 1 to 4, wherein the milk or a processed product thereof is soy milk produced from one or more selected from the group consisting of soybeans, peas, kidney beans, chickpeas, and adzuki beans. [6] The manufacturing method according to any one of 1 to 5, wherein the milk or a processed milk product contains a protein with foam stability. [7] The manufacturing method according to any one of 1 to 6, wherein the cellular tissue structure is one or more selected from the group consisting of soybean lees, bran, rice bran, and fruit fiber. [8] The manufacturing method according to any one of 1 to 7, wherein the cellular tissue structure is soybean lees produced from one or more selected from the group consisting of soybeans, peas, kidney beans, chickpeas, and adzuki beans. [9] The manufacturing method according to any one of 1 to 8, wherein the cellular tissue structure is bran produced from one or more selected from the group consisting of wheat, barley, and oats.

[10] The manufacturing method according to any one of 1 to 9, wherein the dough contains 1.4 to 6.4% of the cellular tissue structure.

[11] The manufacturing method according to any one of 1 to 10, wherein raw material A contains emulsified oil.

[12] The manufacturing method according to any one of 1 to 11, wherein the step of obtaining an aerated material is carried out by mixing high-pressure gas with raw material A.

[13] The method according to any one of 1 to 12, wherein raw material A includes a sugar.

[14] The method according to any one of 1 to 13, wherein raw material B includes one or more selected from the group consisting of cereal flour and starch.

[15] The manufacturing method according to any one of 1 to 14, wherein raw material B comprises one or more selected from the group consisting of wheat flour, rice flour, soybean flour, barley flour, and corn flour.

[16] The manufacturing method according to any one of 1 to 15, wherein raw material B comprises a leavening agent.

[17] The manufacturing method according to any one of 1 to 16, wherein the specific gravity of the obtained aerated product is 0.2 to 0.6.

[18] The manufacturing method according to any one of 1 to 17, wherein the specific gravity of the obtained dough is 0.3 to 0.8.

[19] A dough or a baked food product thereof, comprising an amount of cellular tissue structures effective for maintaining air bubbles, obtained by a manufacturing method comprising the steps of: mixing raw material A, including plant or animal milk or a processed product thereof, so as to incorporate gas, to obtain an aerated product; and mixing raw material B with the obtained aerated product to obtain a dough.

[20] A dough or a baked food product having uniform bubbles, comprising plant or animal milk or a processed product thereof, a cellular tissue structure, sugars, flour, and emulsified oils and fats.

[21] The dough or a baked food product thereof according to 19 or 20, wherein the milk or a processed product thereof is soy milk or cow's milk, the cellular tissue structure is one or more selected from the group consisting of soybean pulp, wheat bran, rice bran, and fruit fiber, and does not contain eggs.

[0009] Cross-sectional photographs of sponge cakes obtained by baking dough prepared with different amounts of okara powder and different timings of adding the okara powder (at the time of producing the meringue-like preparation (A) or at the time of adding the powder ingredients (B)) (see Test Example 2). Cross-sectional photographs of sponge cakes. The top and bottom were observed, avoiding the areas with brown marks (see Test Example 3). The sponge cake was 12 cm wide. Cross-sectional photographs of the top and bottom of the sponge cake.

[0010] In the present invention, % means % by weight unless otherwise specified. In the present invention, when referring to the specific gravity of a target (e.g., dough, a mixture of ingredients typified by the aerated material described below), it refers to % by weight per 100 ml of the target, unless otherwise specified. For example, if 100 ml of dough weighs 50 g, the specific gravity of the dough is 0.5. In the present invention, the numerical range X to Y includes both the end values ​​X and Y, unless otherwise specified. In the present invention, "dough" refers to a mixture of ingredients that has been mixed and stirred. The dough can be poured into a mold or the like, shaped, and then baked to produce a food product.

[0011] The present invention relates to a method for producing dough or a food product obtained by baking the dough, comprising the steps of: mixing raw material A, including plant or animal milk or a processed product thereof, so as to incorporate gas, to obtain an aerated material; and mixing raw material B with the obtained aerated material to obtain dough.

[0012] [Raw Materials] (Milk or Processed Milk Products) In one embodiment, the raw materials include milk or processed milk products. Generally, the air bubbles in whipped cream are three-dimensionally structured with air bubbles, fat globules, and free fat, and the air bubble membranes are believed to be composed of proteins (Review: Whipping Properties of Cream, Masayuki Noda, Oil Chemistry 42(10), 784-791, 1993). Therefore, in order to prepare a dough containing air bubbles, it is considered important to use milk components containing proteins capable of forming air bubble membranes. Therefore, milk or processed milk products can be used without particular limitations as long as they contain proteins capable of forming air bubble membranes. It is preferable that the milk or processed milk products contain a large amount of proteins capable of forming air bubble membranes.

[0013] Milk or its processed products may be derived from plants or animals. Examples of plant-derived milk include soy milk, almond milk, rice milk, coconut milk, oat milk, etc. The type of beans used to make soy milk is not particularly limited, and any one type selected from the group consisting of soybeans, peas, kidney beans, chickpeas, and adzuki beans may be used alone or in combination. Examples of animal-derived milk include cow's milk and goat's milk. Examples of processed milk products include cream, skim milk, and mixtures thereof. A preferred example of milk or its processed products is plant-derived milk, and a particularly preferred example is soy milk.

[0014] The milk or its processed products may be liquid or solid (dried liquid or powder). The milk or its processed products may be used alone or in combination. From the viewpoint of reducing the unpleasant flavor of each, it is preferable to use the milk or its processed products in combination.

[0015] The amount of milk or its processed product (when multiple types are used, this refers to the total amount) can be determined as appropriate by those skilled in the art, but is, for example, 40 to 60%, preferably 42 to 58%, more preferably 43 to 56%, and even more preferably 43 to 55% as a liquid containing 6.1% or more protein (for example, a liquid prepared by mixing soy milk, powdered soy milk, and water as necessary) relative to the total amount of dough (total amount of raw materials). When a solid is used, it can be dissolved in water or the like to achieve the above-mentioned protein concentration, and the amount can be adjusted to the above-mentioned amount.

[0016] In one embodiment, milk or a processed milk product is included in raw material A and is fed into the step of mixing to incorporate gas to obtain an aerated product. In the present invention, the raw material fed into the step of mixing to incorporate gas to obtain an aerated product is referred to as raw material A, and the raw material fed into the subsequent step of mixing the obtained aerated product with additional materials to obtain a dough is referred to as raw material B.

[0017] (Cellular tissue structure) The raw material contains a cellular tissue structure in an amount effective for maintaining bubbles. The cellular tissue structure is a portion of cellular tissue that is mostly derived from plants and is almost insoluble in water, and typically refers to a portion in which the cell wall skeleton is maintained to some extent. The cellular tissue structure can be obtained as a residue obtained by dissolving water-soluble components from a cellular material in water and subjecting the resulting material to processing such as squeezing. The cellular tissue structure contributes to maintaining the structure of bubbles. Specifically, the cellular tissue structure maintains the structure of bubbles in a batter containing bubbles during baking, resulting in good heat release and creating a porous state after baking.

[0018] Examples of cellular tissue structures are mainly soybean okara, bran, rice bran, fiber, and microbial cells remaining after extracting water-soluble components from the cellular tissues of plants such as beans or grains, fruits, wood, bamboo, vegetables, potatoes, and nuts, and fungi such as yeast and mold. More specific examples include soybean okara, pea okara, wheat bran, oat fiber, rice bran, fruit fiber (e.g., apple fiber), extraction residues of plant milk such as nuts, yeast cells, and fungi. In one preferred embodiment, the cellular tissue structure is plant-based, specifically soybean okara, pea okara, wheat bran, oat fiber, rice bran, or fruit fiber (e.g., apple fiber).

[0019] Okara can be produced by soaking beans, grinding them with water while adding water, heating them, and filtering them. The type of beans used as the raw material is not particularly limited, and in addition to soybean okara generated during the production of tofu and the like, okara can also be produced using other beans such as peas, kidney beans, chickpeas, adzuki beans, mung beans, lentils, fava beans, and peanuts.

[0020] Bran refers to the outer layer of wheat grains. The type of wheat is not limited, and wheat, barley, oats, etc. can be used. Among these, wheat bran is obtained as the residue after removing the endosperm from wheat grains during the general wheat flour manufacturing process. It is also called wheat bran. Oat fiber is the insoluble fiber portion of the outer layer of oats, after removing water-soluble components such as water-soluble fiber. It is called oat bran or oat bran (see JP 2015-231350 A). Rice bran refers to the pericarp, seed coat, and aleurone layer obtained during the polishing of brown rice.

[0021] Fruit fiber refers to the dietary fiber materials found in fruits such as apples and mandarins that contain insoluble dietary fiber components, which are the structure of cellular tissues, other than water-soluble dietary fiber such as pectin. An example of fruit fiber is apple fiber.

[0022] As the cell tissue structure, any one of the above may be used alone, or a combination of multiple types may be used.

[0023] The amount of cellular tissue structure (referring to the total amount when multiple types are used) may be any amount effective for maintaining bubbles, and can be appropriately determined by a person skilled in the art. For example, the amount of cellular tissue structure can be 1.4 to 6.4% of the total amount of dough (total amount of raw materials).

[0024] The plant tissue structures may be mixed in at any step as long as they have the effect of stabilizing the gas. In one embodiment, the cellular tissue structures are added to a step of mixing the cellular tissue structures to incorporate gas to obtain an aerated material, i.e., are included in raw material A. In another embodiment, the cellular tissue structures are added to a step of mixing the aerated material with another raw material to obtain a dough, i.e., are included in raw material B.

[0025] The amount of cellular tissue structures may vary depending on whether the cellular tissue structures are contained in raw material A or raw material B. When the cellular tissue structures are contained in raw material A, the cellular tissue structures can be 1.3% or more of the total amount of dough (total amount of raw materials), preferably 1.4% or more, and more preferably 1.5% or more. It may also be 2.6% or more. The upper limit can be, for example, 7.7% or less, preferably 6.5% or less, more preferably 5.2% or less, and from the perspective of prioritizing softness, it can be 3.9% or less. When the cellular tissue structures are contained in raw material A, it is preferable that air bubbles can be observed in both the upper part (the upper half of the vertical cross section at the center of the food) and the lower part (the lower half) of the resulting dough baked. When the cellular tissue structures are contained in raw material B, the cellular tissue structures can be 1.4% or more of the total amount of dough (total amount of raw materials), preferably 2.6% or more. The upper limit can be, for example, 6.4% or less, preferably 5.2% or less.

[0026] (Sugars) The raw materials may contain sugars. In the present invention, unless otherwise specified, the term "sugars" refers to any one selected from monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Sugars impart an appropriate viscosity to the raw material mixture, promote foaming, and also stabilize air bubbles.

[0027] Examples of sugars are glucose, fructose, galactose, sucrose (cane sugar), trehalose, maltose, lactose, maltooligosaccharides, lactosucrose, maltitol, sorbitol, xylitol, etc. Preferred examples are disaccharides or sugar alcohols, specifically sucrose, trehalose, maltose, maltitol or sorbitol.

[0028] A particularly preferred example of the sugar to be used is sucrose. Examples of sucrose include white sugar, granulated sugar, white coarse sugar, brown sugar, medium-sized coarse sugar, liquid sugar, sugar beet sugar, cane sugar, brown sugar, etc. Any one of these sugars may be used alone, or multiple types may be used in combination.

[0029] The amount of sugars (when multiple types are used, this refers to the total amount) can be appropriately determined by a person skilled in the art, but is, for example, 10 to 25%, preferably 12 to 20%, more preferably 14 to 19%, and even more preferably 15 to 18% of the total amount of dough (total amount of raw materials).

[0030] In one embodiment, the sugar is added to the raw material A in the step of mixing the raw material to incorporate gas and obtain an aerated product.

[0031] (Flour) The raw materials include flour, which includes bean flour, cereal flour, and starch.

[0032] Examples of raw materials for bean flour include soybeans, kidney beans, peas, chickpeas, adzuki beans, fava beans, lentils, peanuts, etc. Examples of raw materials for grain flour include wheat, rye, barley, oats (also called oats), triticale, Job's tears, buckwheat, corn, rice, foxtail millet, barnyard millet, etc. As flour, any one type of flour obtained from these raw materials may be used alone, or multiple types may be used in combination.

[0033] When the flour is any one selected from the group consisting of soy flour and cereal flour, preferred examples are flours other than wheat flour, such as soy flour, rice flour, and corn flour. Another preferred example of flour is wheat flour.

[0034] The flour may contain starch. The starch is not particularly limited as long as it is a starch that is generally used for food, and examples thereof include wheat starch, rice starch, potato starch, sweet potato starch, corn starch, waxy corn starch, tapioca starch, sago starch, starches obtained by physically processing these starches, and processed starches thereof.

[0035] Examples of modified starch include oxidized starch, etherified starch, esterified starch, pregelatinized starch, acid-treated starch, cross-linked starch, and oil- or fat-processed starch. Oxidized starch is starch treated with an oxidizing agent, such as starch acetate and acetylated starch acetate. The starch used as the raw material for oxidized starch is not limited to a specific type, and examples include corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch, and rice starch. Oxidized starch can be produced by treating raw starch with an oxidizing agent such as sodium hypochlorite, acetic anhydride, hydrogen peroxide, or nitric acid according to a conventional method. The modified starch may be one that has undergone two or more of the same or different types of treatment in combination. Furthermore, the modified starch may be one that has undergone physical treatment such as moist heat treatment, pulverization, heating, or hot water treatment in addition to chemical treatment.

[0036] When starch is used, any one type may be used alone or a combination of two or more types may be used.

[0037] The amount of flour (referring to the total amount when multiple types are used) can be appropriately determined by a person skilled in the art, but is, for example, 19 to 35%, preferably 20 to 33%, more preferably 21 to 30%, and even more preferably 22 to 27% of the total amount of dough (total amount of raw materials). When soy flour is used as part of the flour, the amount can be appropriately determined by a person skilled in the art, but is, for example, 1 to 10%, preferably 2 to 8%, more preferably 2 to 7%, and even more preferably 3 to 5% of the total amount of dough (or total amount of raw materials).

[0038] In one embodiment, the flour is added to the process of mixing the aerated material with other ingredients to obtain dough, i.e., is included in ingredient B.

[0039] (Emulsified fats) The raw materials may contain emulsified fats. Emulsified fats refer to fats that contain fats and emulsifiers and have the property of helping foaming and foam persistence in dough. They are also called foaming emulsified fats or foam-forming fats. Emulsified fats are usually fluid at room temperature.

[0040] The oils and fats contained in the emulsified oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as canola oil, soybean oil, safflower oil, corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, rice bran oil, perilla oil, and grapeseed oil; and animal oils and fats such as milk fat, lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, and whale oil. These oils and fats may also be interesterified oils and fats, or hydrogenated oils and fats. The emulsifier contained in the foaming oil and fat is not particularly limited, and examples thereof include glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acids, lecithin, and polysorbates.

[0041] The emulsified oil may contain other ingredients as long as the desired foaming effect is achieved. Examples of such other ingredients include water, thickening stabilizers, salty seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, vegetable proteins, and flavorings.

[0042] Various emulsified oils and fats for use in food production are commercially available, and any of them can be used in the present invention and embodiments. The emulsified oils and fats may be used alone or in combination.

[0043] When emulsified oils and fats are used, the amount thereof (when multiple types of oils and fats are used, this refers to the total amount) can be appropriately determined by a person skilled in the art, but is, for example, 4 to 12% of the total amount of dough (or the total amount of raw materials), preferably 5 to 11%, more preferably 6 to 10%, and even more preferably 7 to 9%.

[0044] In one embodiment, the emulsified oil is added to the raw material A in the step of obtaining an aerated product by mixing the oil so as to incorporate gas.

[0045] (Other Ingredients) In one embodiment, ingredients other than those described above may be included as long as the desired effect is achieved. In addition, ingredients other than those described above may be included to further improve the texture and taste of the resulting product.

[0046] Examples of other ingredients include leavening agents. Leavening agents are effective for adjusting the specific gravity of the dough. Examples of leavening agents that can be used include sodium bicarbonate (baking soda), ammonium bicarbonate (ammonium bicarbonate), baking powder, dry yeast, and fresh yeast. Leavening agents can be used alone or in combination.

[0047] When using a leavening agent, the amount thereof (the total amount when multiple types are used) can be appropriately determined by a person skilled in the art, but is, for example, 1 to 10%, preferably 2 to 8%, more preferably 2 to 7%, and even more preferably 3 to 5% of the total amount of dough (total amount of raw materials).

[0048] The leavening agent is added at an appropriate step depending on the type of leavening agent used. For example, when baking powder is used, it is mixed with flour or mixed with other ingredients simultaneously with flour, in accordance with the usual method of use. That is, when baking powder is used, it is preferably contained in ingredient B.

[0049] The raw materials may be free of eggs. According to the inventors' research, the foaming and foam-stabilizing functions of eggs can be adequately replaced by milk or its processed products and cellular tissue structures. Therefore, delicious foods with a good texture and sufficient foam structure can be produced without using eggs.

[0050] By using milk or its processed products of plant origin as raw materials, it is possible to avoid containing animal-derived milk such as cow's milk. Furthermore, by using flour other than wheat flour as raw materials, it is possible to avoid containing wheat.

[0051] In one embodiment, the raw material does not contain hydroxypropyl methylcellulose. There is a technique for producing sponge dough, baked sponge dough, and roll cakes using hydroxypropyl methylcellulose (see Patent Document 5). However, when using this to whip, complicated processes are required, such as the need to whip separately from sugars to adjust the physical properties. According to the inventors' studies, by using milk or its processed products and a cellular tissue structure, the desired effect can be achieved without the complicated process of using hydroxypropyl methylcellulose.

[0052] [Production method] (Step of obtaining an aerated product) In this step, predetermined raw materials are mixed so as to incorporate gas, to obtain an aerated product. Mixing so as to incorporate gas includes whipping, foaming by blowing gas, etc. The aerated product is also called a meringue-like preparation or a meringue-like aerated product.

[0053] This step can be preferably carried out using a mixer used in ordinary cake production, and can be carried out by introducing high-pressure gas into a dedicated container containing predetermined raw materials, mixing the raw materials and gas in the container, and discharging the mixture.

[0054] The former operation using a mixer can be carried out by stirring a mixture of predetermined raw materials in a mixer so as to incorporate gas (usually ambient air). This operation can be carried out by incorporating air during the mixing operation, and industrially, it can be preferably carried out using a dedicated device.

[0055] To perform the latter operation, a foamed food preparation device (sometimes called a foamed food preparation device), commonly known as an espuma, can be used (see, for example, JP 2006-345776 A, JP 2007-028939 A, WO 2008 / 149848, https: / / www.espuma-advance.jp / advance_n / ). In this device, a gas is sealed into a liquid raw material mixture contained in a container and mixed, and the pressurized raw material mixture is dispensed from a dispenser outlet. The gas dissolved in the raw material mixture expands and foams due to reduced pressure, producing an aerated product containing many bubbles. The gas used is preferably a gas acceptable as a food additive and has a relatively high solubility in the raw material mixture. Examples of such gases include nitrous oxide (NO) and carbon dioxide.

[0056] According to the investigations of the present inventors, the cellular tissue structure can also exert an air bubble stabilizing effect when an aerated food product is prepared using an apparatus for making foamed food (espuma).

[0057] This step can be carried out until the specific gravity of the resulting bubble-containing material is 0.6 or less, preferably 0.5 or less, more preferably 0.4 or less, and even more preferably 0.3 or less. The lower limit of the specific gravity is not particularly limited, and may be, for example, 0.1 or more, or 0.2 or more.

[0058] (Mixing step) The obtained aerated material is mixed with other raw materials to prepare a dough. This mixing step can be carried out manually, but industrially it is preferably carried out using an automatic mixer or the like.

[0059] This step can be carried out until the specific gravity of the resulting bubble-containing material is 0.8 or less, preferably 0.76 or less, more preferably 0.7 or less, and even more preferably 0.6 or less. The lower limit of the specific gravity is not particularly limited, and may be, for example, 0.2 or more, or 0.3 or more.

[0060] (Other Steps) In one aspect, the production method is a method for producing dough, and in another aspect, the production method is a method for producing a food product by baking the dough. In the latter aspect, the production method includes a baking step.

[0061] When subjected to the baking process, the dough may be poured into a predetermined mold.

[0062] The baking process can be carried out using conventional baking equipment, such as a deck oven. Baking conditions can be appropriately determined by those skilled in the art depending on the size and type of food product. For example, the temperature can be 160 to 250°C, and the baking time can be 10 to 60 minutes.

[0063] [Food] The above-described production method can be applied to various foods obtained by baking a batter containing air bubbles, typically using eggs, sugars, and flour as raw materials. Examples of such foods include sponge cake and cakes made therefrom (such as shortcake), roll cake, castella, pancakes (hotcakes), soufflé, macaroons, dacquoise, etc. Particularly preferred examples are sponge cake and roll cake.

[0064] The present invention also relates to the following foods. In one aspect, the present invention relates to a dough or a food product baked therefrom, which contains an effective amount of cellular tissue structures for maintaining gas bubbles, obtained by a production method including the steps of: mixing raw material A, which includes plant or animal milk or a processed product thereof, so as to incorporate gas, to obtain an aerated material; and mixing raw material B with the obtained aerated material to obtain a dough. In another aspect, the present invention relates to a baked food product having uniform gas bubbles, which contains plant or animal milk or a processed product thereof, cellular tissue structures, sugars, flour, and emulsified oils and fats, obtained by baking the dough or the baked food product.

[0065] "Having uniform bubbles" means that the bubbles are evenly dispersed throughout the food. One way to verify this is to look at a cross section of the center of the food and see whether bubbles can be seen in both the upper part (the top half of the cross section) and the lower part (the bottom half of the cross section).

[0066] In one embodiment, various foods, such as sponge cakes, which are typically made by baking a foam-containing batter using eggs, sugars, and flour as ingredients, are provided without the use of eggs, yet have uniform foam and therefore a good texture. A good texture can usually be evaluated by texture. Specifically, depending on the food, it can be evaluated by its ease of detachment and softness. Foods can also be evaluated comprehensively as a whole, including texture and taste. The ease of detachment can also be referred to as the melt-in-the-mouth quality or the lack of stickiness (a condition in which starch adheres in the mouth, forming clumps that make it difficult to swallow).

[0067] (1) Test Example 1: Verification test of the air bubble maintenance effect of soy pulp In the process of producing an egg-free sponge cake, soy pulp was added to a meringue-like preparation, and the texture (looseness and softness) of the sponge cake was verified.

[0068] (Method for manufacturing sponge cake) According to Table 1, unsweetened soy milk (manufactured by Fuji Oil Co., Ltd.), emulsified oil 1 (manufactured by Fuji Oil Co., Ltd.: Palming Select), and emulsified oil 2 (manufactured by Fuji Oil Co., Ltd.: Palming L) were added to a mixture of pre-mixed okara powder (manufactured by Kikkoman Soyfoods Corporation: Okara Powder), powdered soy milk (manufactured by Fuji Oil Co., Ltd.: Soyfit 2000), and sugar beet (manufactured by Yamaguchi Sugar Co., Ltd.: sugar beet molasses (powder type)), and the mixture was thoroughly mixed to prepare a meringue-like preparation (A).

[0069] Next, soy flour (Mitake Foods Co., Ltd.: deactivated soy flour), starch, and baking powder, which had been mixed in advance, were added to the prepared meringue-like preparation (A), and further mixed (B). 170 g of the resulting batter was filled into a No. 4 stainless steel circle ring (cake mold) with paper lined bottom and sides, and baked in an oven at 170°C for about 45 minutes to obtain a sponge cake.

[0070] The differences in the formulation of each example are described below. Details are summarized in the table below. Examples 1 to 5: The amounts of soy flour and modified starch added in B were changed to examine the effect on the dough properties. Reference Example 1: Baked dough was prepared in the same manner as in Example 1, except that okara powder was not added. Reference Example 2: Baked dough was produced under the same conditions as in Example 1, except that okara powder was not added and soy milk was replaced with water.

[0071] The formulations, firing conditions, and evaluations of Examples 1 to 5 and Reference Examples 1 and 2 are summarized in the table below.

[0072] The specific gravity in the table refers to the weight percentage per 100 ml. In other words, if 100 ml weighs 50 g, the specific gravity is 0.5 (the same applies to other test examples and tables).

[0073] The sensory evaluation was based on three indices: "disintegration," "softness," and "overall evaluation," and was conducted by five panelists trained in the dessert field using a four-point scale of ◎, ○, △, and ×. △ or higher was considered a pass. However, as for softness, some were too soft to be eaten, so the evaluation was given using ●.

[0074] (Disentanglement: melt-in-the-mouth) ◎: Very good 〇: Good △: A little hard to disentangle, but acceptable ×: Hard to disentangle. Sticky.

[0075] (Softness) ●: Too soft and unsuitable for eating. ◎: Very soft and fluffy. 〇: Soft and moderately fluffy. △: Maintains acceptable softness. ×: Hard.

[0076] (Overall rating: flavor as a sponge cake) ◎: Very delicious as a sponge cake. ◯: Delicious as a sponge cake. △: Delicious within an acceptable range. ×: Unacceptable. Not suitable for eating.

[0077] The results are shown in the table below.

[0078]

[0079] In Reference Example 1 or Reference Example 2, in which no okara powder was added, the dough was poorly loosened and felt very sticky. In contrast, in Examples 1 to 5, in which okara powder was added, the dough was fluffy, less sticky, and melted in the mouth smoothly. This indicates that, despite the absence of eggs in this formulation, a texture similar to that obtained when eggs are used is obtained.

[0080] Furthermore, even though the dough foamed immediately after mixing without okara powder, the bubbles were lost during the subsequent preparation and baking process, resulting in the dough not rising. This suggests that okara powder contributes to maintaining the bubbles in the dough caused by soy milk, sugar, and emulsified fats and oils.

[0081] Based on the above results, it is presumed that by adding soy pulp powder to a meringue-like preparation that is first prepared by adding and mixing soy milk, sugar, and emulsified oil, the air bubbles that form are stabilized and the air bubbles are maintained even during baking, resulting in a good melt-in-the-mouth texture.

[0082] Next, we first added the powder ingredients shown in B to the meringue-like preparation shown in A, and varied the amounts of soy flour and starch to examine the effect on the dough's physical properties. It was revealed that increasing the proportion of soy flour and decreasing the proportion of starch resulted in a firm, hard texture, whereas increasing the proportion of starch and increasing the proportion of soy flour resulted in a soft, fluffy texture with good leavening. These results suggest that various physical properties can be achieved by varying the amounts of soy flour and starch. For example, when rolling a sponge cake to produce a roll cake, adjusting the type and amount of grain flour, such as soy flour, and starch can impart flexibility to the dough and achieve the desired physical properties.

[0083] (2) Test Example 2: Verification test of the appropriate amount of okara powder In Test Example 1, okara powder, which is a cellular tissue structure, was added to the meringue-like bubble-containing material. As a result, the formed bubbles were stabilized, resulting in a good texture of the sponge cake. Therefore, the amount of okara powder to be added was verified.

[0084] Furthermore, the height and texture of the baked sponge cake were also examined when the timing of adding the okara powder was changed to adding it simultaneously with the meringue-like preparation (A) or the powder raw material (B).

[0085] The differences in the formulation of each example are described below. Details are summarized in the table below. The same raw materials as in Test Example 1 were used. Examples 6 to 10 and Reference Example 4: The dough was baked in the same manner as in Test Example 1, except that the amount of soy milk in B was adjusted according to the amount of okara powder and the amount of change added in A. Examples 11 to 13 and Reference Examples 5 to 7: The okara powder added in A was mixed with the powdered raw material in B, and a meringue-like foam was added. The dough was baked in the same manner as in Test Example 1, except that the amount of soy milk in A was adjusted according to the amount of okara powder and the amount of change. Reference Example 3: The baked dough was prepared in the same manner as in Test Example 1, except that okara powder was not added.

[0086] The sensory evaluation was carried out in the same manner as in Test Example 1. The height of the sponge cake was measured by leaving the prepared dough at room temperature for 1 hour, baking it, cutting it in half in the middle, and measuring the height of the center part.

[0087] The results are shown in the table below and in FIG.

[0088] It has been revealed that by adding soybean pulp powder to a meringue-like preparation made from soy milk, sugar, and emulsified oil and fat, air bubbles are maintained, resulting in the production of a soft dough that is well-risen and fluffy.

[0089] Therefore, we investigated the effect of the amount of okara powder added on the physical properties of the baked dough. Without the addition of okara powder, the cake did not disintegrate easily in the mouth, and had a sticky, slimy texture. Furthermore, because the air bubbles were not stable, the sponge cake after baking had a dent in the center, and the height of the dough was not very high, at 2cm.

[0090] When soy pulp powder was added to A, the amount of soy pulp powder added was 1.3%, and the air bubbles were not generated sufficiently, the density was high at the bottom of the dough, so-called clogging occurred, and the dough did not rise well. As a result, the baked dough also did not rise well, became sticky and viscous, did not disintegrate easily in the mouth, and the height of the baked dough was only 2.5 cm, which was not very high.

[0091] When the amount of okara powder was increased to 2.6%, the dough loosened easily in the mouth, melted smoothly, became less sticky, and clogging at the bottom of the dough was reduced. Furthermore, despite the absence of foaming eggs or milk in the dough, a sponge-like structure was observed after baking, confirming its effectiveness in maintaining the foaminess within the dough. The height was increased to 2.9 cm. This sponge-like structure was observed when the amount of okara powder was added from 2.6% to 5.2%, and the height achieved suggested that this range of addition was appropriate. Within this range, increasing the amount of okara powder reduced clogging in the cake mold, improved the dough loosening and melting after baking, eliminated stickiness, and created the characteristic sponge structure of sponge cake, resulting in a higher height of the baked sponge cake. The addition of okara powder is believed to improve bubble stability and provide a good texture. In terms of softness, the dough was soft up to 3.9% but at 5.2% the dough became a little hard and lost its softness.

[0092] When 6.5% soybean pulp powder was added, the fluidity of the dough deteriorated, clogging occurred, and relatively large air bubbles were generated in the dough. As a result, the dough lost its softness, but the height of the dough remained at 3.8 cm. The baked dough had a slightly hard texture, but was still firm enough to be eaten.

[0093] When the amount of okara powder added was increased to 7.8%, the dough before baking was hard and not fluid, and some clogging was observed at the bottom. After baking, the dough became even harder, and several large air bubbles were observed, which were thought to be caused by the clogging of the dough. The texture was hard, did not easily come apart, and was undesirable.

[0094] From the above, it was shown that the air bubble maintenance effect of okara powder depends on the amount of okara powder, with the effect being evident at 1.6% or more, and particularly good at 2.6% or more.

[0095] Furthermore, when examining the specific gravity of the dough after mixing, the addition of okara powder increased the specific gravity of ingredient A when mixed, and accordingly, the specific gravity after adding powder ingredient B also increased. These findings suggest that the air bubble retention effect can be adjusted by changing the amount of okara powder, and that checking the specific gravity at that time allows for the appropriate amount of okara powder to be added. In other words, it was suggested that a baked dough with an appropriate air bubble content could be obtained by adjusting the specific gravity after adding ingredient A and mixing to between 0.32 and 0.41, and after adding ingredient B and mixing to between 0.51 and 0.76.

[0096] Furthermore, when okara powder was added to powder ingredient B at 1.3%, it clogged the cake mold, especially the bottom, resulting in a sticky texture that was unsuitable for eating. Therefore, when okara powder was further added at 2.6%, the melt-in-the-mouth texture improved and air bubble stabilization was confirmed, but the effect was small; this effect was also confirmed at 5.2%. Furthermore, because the characteristic sponge structure of sponge cake was not created, the height of the baked batter was lower than when it was added to a meringue-like preparation. Examination of the cross-section of the batter revealed that the air bubbles were not maintained, resulting in large voids rather than uniform voids. From the above, it was confirmed that adding okara powder to a meringue-like preparation stabilized air bubbles. However, adding it to the liquid ingredients first and mixing it with the ingredients resulted in better foam stability, while adding it to the powder ingredients later had a smaller effect, albeit a smaller one.

[0097] (3) Test Example 3: Observation of the structure of the sample during the verification test for the appropriate blending amount of okara powder Next, the cross-sectional structure of the sponge cake prepared in Test Example 2 was observed. Specifically, using a digital microscope, a sponge cake slice prepared with a thickness of approximately 3 mm was placed on a stage (sample table), and a surface image was taken from above the stage in the vertical direction using the following method.

[0098] (Equipment used) Digital microscope: KEYENCE VHX-900F Magnification: x100 Shutter speed: Auto (70 ms) Gain: Preset (0 dB)

[0099] Control: Baked dough was prepared in the same manner as in Reference Example 3 and subjected to the test. Sample: Sponge cakes were prepared in the same manner as in Examples 6 to 13 and Reference Examples 4 to 7, except that 1.3 to 7.8% of soy pulp powder was added when the meringue-like preparation (A) or powdered raw material (B) was added. For each sponge cake, one was baked immediately after filling the dough, and the other was baked after leaving it for 1 hour.

[0100] (Sample processing method) 1. The sponge cake was divided in half lengthwise. 2. The cross section was cut into approximately 3mm thick slices with a knife while still partially thawed. 3. The top and bottom of the center of the cross section were observed (see Figure 2). The browned areas on the top and bottom were avoided to observe the structure of the bubbles in the sponge cake.

[0101] The results are shown in Figure 3. The sample of Reference Example 3 without okara powder had a bubble structure in the upper part, but no bubble structure was observed in the lower part. In contrast, in the samples in which okara powder was added to the liquid raw material (A) (Examples 6 to 10, Reference Example 4), bubbles were maintained not only in the upper part but also in the lower part. This test example suggests that the fluffiness of the dough is correlated with the state of the bubbles. On the other hand, the group in which okara powder was added to the powder raw material (B) (Examples 11 to 13, Reference Examples 5 to 7) had fewer bubbles overall, and the bubbles were particularly small in the lower part, resulting in a so-called clogged structure.

[0102] From the above, it was revealed that by adding soybean curd refuse powder, air bubbles can be generated in the dough even without using eggs or milk, and that a structure with many air bubbles can be obtained particularly when soybean curd refuse powder is added to and mixed with liquid ingredient (A).

[0103] (4) Test Example 4: Verification test of cellular tissue structures other than soybean pulp powder Next, materials containing cellular tissues other than soybean pulp were added to verify their effects.

[0104] (Method for manufacturing sponge cake) A meringue-like preparation was prepared by adding pre-mixed powdered soy milk (Fuji Oil Co., Ltd.: SOYAFIT 2000), beet sugar (Yamaguchi Sugar Co., Ltd.: beet molasses sugar (powder type)), and cell tissue structure to unadjusted soy milk (Fuji Oil Co., Ltd.) and emulsified oil (Riken Vitamin Co., Ltd.: PATIGLACE 500) and thoroughly mixing the mixture (A). Next, pre-mixed soy flour (Mitake Foods Co., Ltd.: devitalized soy flour), modified starch (phosphate cross-linked starch), and baking powder were added to the prepared meringue-like preparation, and further mixing was performed to prepare a dough (B).

[0105] The resulting dough (450 g) was filled into half of a six-compartment baking tray lined with paper and baked in an oven at 200°C for about 15 minutes to obtain baked dough. Sensory evaluation was performed in the same manner as in Test Example 1. The production conditions and evaluations of Examples 14 to 20 and Reference Example 8 are summarized in Table 3.

[0106] The following cell tissue structures were used: Okara powder (Kikkoman Soyfoods: Okara Powder); Pea Okara: Prepared and used as follows: Oat Fiber S (Rettenmaier: VITACEL® HF600 / 30), average fiber length 30 μm; Oat Fiber L (Rettenmaier: VITACE® HF200), average fiber length 250 μm; Rice bran: Prepared and used as follows: Wheat bran (Fresh Food Service: Wheat Bran MP); Apple fiber (Rettenmaier: VITACEL® AF401-30), apple-derived, containing 45% insoluble dietary fiber and 10% soluble dietary fiber. Xanthan gum (Sanei Gen F.F.I.: Bistop D-3800) was used for comparison.

[0107] Pea okara was produced in the following manner. (1) Dried yellow peas were washed, soaked in water, and allowed to absorb enough water for approximately 16 hours. (2) Twice the amount of water was added to the absorbed peas, and the mixture was mixed in a food processor until it reached a certain size. (3) (2) was heated over high to medium heat, stirring carefully to prevent the pot from burning. Once boiling, the heat was reduced to low and the mixture was heated for approximately 10 minutes, being careful not to let it boil over. (4) The soy milk (soluble portion) and the okara (insoluble portion) were separated using a filter cloth.

[0108] The rice bran used was produced using the following method. Brown rice was placed in a Toyo Tester rice polisher (MC-90A) and polished at a yield rate of 10% of the outer layer. The rice bran obtained in this process was used in this test.

[0109] The results are shown in the table below.

[0110]

[0111] As described above, it has been revealed that adding okara powder, a cellular tissue structure, to a meringue-like preparation maintains air bubbles in the dough, resulting in a fluffy sponge dough.

[0112] Therefore, we added pea-derived okara and oat fiber, which are cell tissue structures other than okara, and examined their effects. First, because okara is usually made from soybeans, we also made pea-derived okara and added it to the dough. As a result, we were able to create a dough with a springy texture, and it became clear that the raw material for okara is not limited to soybeans, and that the cell tissue structures of other legumes can be used in the same way.

[0113] Next, we conducted a similar test on oat fiber. Oat fiber is available in different fiber lengths, so we used two short fiber lengths, Oat Fiber S (average fiber length 30 μm) and Oat Fiber L (average fiber length 250 μm), to test whether the fiber structure affects the effects of this test.

[0114] As a result, it was found that both oat fibers produced good dough that maintained air bubbles, but oat fiber S, which has a short fiber length, produced a dough that melted easily in the mouth, while oat fiber L, which has a long fiber length, produced a firmer dough. This suggests that the structure of the cellular tissue structure affects the physical properties of the dough.

[0115] Furthermore, tests were conducted using rice bran and wheat bran. As a result, even when using rice bran and wheat bran, a good batter that maintained air bubbles was obtained. In particular, wheat bran was not sticky and had excellent melt-in-the-mouth texture, resulting in very favorable results in terms of the physical properties of the sponge cake.

[0116] We also tested using apple fiber, and although it was a little difficult to break apart and had a sticky texture, it still had sufficient rise to be a cake, and the physical properties of a sponge cake were within the acceptable range.

[0117] Furthermore, as a reference example, xanthan gum, a thickening polysaccharide that does not have a cellular structure, was used in the experiment. It was found to be very sticky, had poor melt-in-the-mouth texture, and was deemed to be outside the acceptable range for the physical properties of a sponge cake.

[0118] The above results suggest that when insoluble dietary fibres that retain their cellular structure, such as soy pulp, bran and apple fibre, are used, the maintenance of air bubbles is excellent, whereas when xanthan gum, a thickening polysaccharide, is used, the moisture in the batter is retained, causing it to gel, resulting in less favourable physical properties for the sponge cake.

[0119] (5) Test Example 5: Verification using milk Up until now, experiments have been carried out using soy milk, which is a plant milk, but verification was carried out using cow's milk.

[0120] The sponge cake was prepared in the same manner as in Test Example 4, except that soy milk was replaced with cow's milk (Snow Brand Megmilk Co., Ltd.). The sensory evaluation was carried out in the same manner as in Test Example 1. The production conditions and evaluation results are summarized in the table below.

[0121] The results are shown in the table below.

[0122]

[0123] A sponge cake with cell structures added was tested using soy milk, a plant milk. Although the fluffiness was slightly reduced compared to the sponge cake made with cow's milk, it still had sufficient rise and sponge height, and was excellent in terms of both crumbliness and texture. It was also shown that the sponge structure was properly established and the air bubbles were sufficiently stable.

[0124] These results demonstrate that sponge cakes with a similarly fluffy texture can be produced even when milk other than plant milk is used.

[0125] (6) Test Example 6: Verification using a foamed food manufacturing device Until now, meringue-like preparation (A) has generated bubbles by adding a foaming component (emulsified oil or fat), but verification was conducted when foamed food was physically generated using a foamed food manufacturing device (espuma).

[0126] The foam food making device is called an espuma, and is a cooking method or cooking implement in which pressurized gas and ingredients are placed in a pressure-resistant container, and the ingredients are released in a foamy form by releasing the pressure through a nozzle.

[0127] Soymilk (Fuji Oil Co., Ltd.) was added to a premix of okara powder (Kikkoman Soyfoods Corporation: Okara Powder), powdered soy milk (Fuji Oil Co., Ltd.: Soyfit 2000), and sugar beet (Yamaguchi Sugar Co., Ltd.: Sugar beet molasses (powder type)), and the mixture was mixed with a whisk. Rice bran oil (Oryza Oil & Fat Chemical Co., Ltd.: Oryza Rice Bran Oil) was then added and thoroughly mixed. The resulting mixture was filled into an espuma container (Nippon Carbonic Gas Co., Ltd.: Advance Dispenser M size), shaken manually for approximately 2 minutes, and then dispensed through a nozzle together with carbon dioxide (CO2) to produce a meringue-like preparation (A).

[0128] Next, soy flour (inactivated soy flour, manufactured by Mitake Food Industry Co., Ltd.) and processed starch (phosphate cross-linked starch), which had been previously mixed and sieved into the meringue-like preparation (A), were added and mixed to prepare dough (B). 250 g of the resulting dough was filled into one-quarter of a six-compartment baking tray lined with paper, and baked in an oven at 200°C for approximately 15 minutes. Sensory evaluation was performed in the same manner as in Test Example 1. The production conditions and evaluations for Example 25 and Reference Example 9 are shown in the table.

[0129] The results are shown in the table below.

[0130]

[0131] We investigated whether okara has a foam stabilizing effect even when foaming is physically performed using espuma without adding any foaming ingredients.The results showed that even when foaming is performed using espuma, the use of okara results in sufficient rise and sponge height, as well as good loosening and texture.

[0132] These results demonstrate that even when foaming is performed by a physical method, a sponge cake with a fluffy texture can be produced, just like when a foaming component is added.

Claims

1. A step of mixing raw material A containing plant or animal milk or a processed product thereof so as to incorporate gas to obtain an aerated material; and A method for producing dough or a food product obtained by baking the dough, comprising the step of mixing the obtained gas bubble-containing material with raw material B to obtain dough, A method for producing dough, wherein at least one of raw material A and raw material B contains a cell tissue structure in an amount effective for maintaining bubbles, and the amount of the cell tissue structure is 1.4 to 6.4% of the total amount of dough.

2. 2. The method of claim 1, wherein raw material A comprises a cell tissue structure in an amount effective for maintaining bubbles.

3. 2. The method according to claim 1, wherein the milk or a processed milk product thereof is one or more selected from the group consisting of cow's milk, almond milk, rice milk, coconut milk, oat milk, and soy milk.

4. The method according to claim 1 , wherein the milk or a processed product thereof includes soy milk or cow's milk.

5. 2. The method according to claim 1, wherein the milk or a processed product thereof is soy milk produced from one or more selected from the group consisting of soybeans, peas, kidney beans, chickpeas, and adzuki beans.

6. The method according to claim 1, wherein the milk or a processed product thereof contains a protein having foam stability.

7. The method according to claim 1, wherein the cellular tissue structure is one or more selected from the group consisting of soybean pulp, wheat bran, rice bran, and fruit fiber.

8. 2. The method according to claim 1, wherein the cellular tissue structure is okara produced from one or more selected from the group consisting of soybeans, peas, kidney beans, chickpeas, and adzuki beans.

9. 2. The method of claim 1, wherein the cellular tissue structure is bran produced from one or more selected from the group consisting of wheat, barley, and oats.

10. (delete)

11. The production method according to claim 1, wherein raw material A contains emulsified oils and fats.

12. 2. The method according to claim 1, wherein the step of obtaining the gas-containing material is carried out by mixing a high-pressure gas with raw material A.

13. The production method according to claim 1 , wherein raw material A comprises a sugar.

14. The method according to claim 1, wherein raw material B comprises one or more selected from the group consisting of cereal flour and starch.

15. 2. The method according to claim 1, wherein raw material B comprises one or more selected from the group consisting of wheat flour, rice flour, soy flour, barley flour, and corn flour.

16. The method of claim 1 , wherein ingredient B comprises a leavening agent.

17. 2. The method according to claim 1, wherein the specific gravity of the resulting bubble-containing product is 0.2 to 0.

6.

18. The method according to claim 1, wherein the specific gravity of the obtained dough is 0.3 to 0.

8.

19. A step of mixing raw material A containing plant or animal milk or a processed product thereof so as to incorporate gas to obtain an aerated material; and The foam-containing material is obtained by a manufacturing method including a step of mixing raw material B with the obtained foam-containing material to obtain a dough. A dough or a food product baked therefrom, comprising a cell tissue structure in an amount effective for maintaining air bubbles, the amount of the cell tissue structure being 1.4 to 6.4% of the total amount of the dough.

20. Plant or animal milk or its processed products, cell tissue structure, sugars, Powders, emulsified fat The dough or a baked food product having uniform bubbles obtained by baking the dough, wherein the dough contains the above-mentioned ingredients, and the amount of the cellular tissue structure is 1.4 to 6.4% of the total dough amount.

21. The milk or its processed product is soy milk or cow's milk, The cellular tissue structure is one or more selected from the group consisting of soybean pulp, wheat bran, rice bran, and fruit fiber; 21. The dough or a food product baked therefrom according to claim 19 or 20, which does not contain eggs.