JP2009201366A - Souffle-like cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a juicy souffle-like cake having good meltability in the mouth while having soft light texture, and to provide a cake dough for obtaining the cake. <P>SOLUTION: The souffle-like cake dough contains a starchy raw material, a merengue dough and a plastic oil-in-water type emulsion containing fats and oils and a protein, and is regulated so that the content of water may be 56-63 wt.%, and the content of the merengue dough may be 18-36 wt.% based on the whole cake dough. The method for producing the dough, and the souffle-like cake obtained by heating the cake dough are also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a souffle-like confectionery dough and a souffle-like confectionery, and more particularly to a souffle-like confectionery that is well melted and juicy despite its soft and light texture.

Conventionally, chiffon cakes, busses, souffles, etc. are known as soft and light confectionery. Chiffon cakes and busses have a dry texture, and souffle has a moist texture, both of which are popular confectionery and have become a classic confectionery.
The souffle can be obtained by mixing a meringue dough with a custard cream dough to make a dough and placing it in a souffle mold and baking it. Custard cream dough is obtained by heating milk, eggs, sugar and flour. The custard souffle thus obtained has a soft texture and is moist, and has a very good melting property. In addition, cheese souffles with cheeses and chocolate souffles with chocolates are well known.

  The soft and light texture of the souffle fabric is derived from the meringue fabric, and many previous studies have pursued a soft and light texture, or adopted an all-in-mix method rather than a separate texture. It was designed to improve work efficiency. For example, in Patent Document 1, a base material for preparing sponge cake dough, an oil-in-water emulsified composition containing oil, fat, sugar, starch or cellulose, protein, and thickener, a flavoring material, and moisture A souffle cake production method characterized by kneading and baking by a known all-in-mix method is proposed, and in Patent Document 2, a plant-derived water-soluble hemicellulose and a monoglyceride or an organic acid monoglyceride are blended. A souffle cake featuring the above has been proposed. And also in patent document 3, when the dough containing 1-10 mass parts of dextrin and 40-50 mass parts of water | moisture content in 100 mass parts of souffle cake dough is installed in oven, between a hot plate and the bottom face of a deco type | mold. There has been proposed a method for producing a souffle cake, which is characterized by filling a deco mold having a leg portion for generating a gap and baking it.

Japanese Patent Laid-Open No. 06-253720 JP 07-298826 A JP 2007-215448 A

  An object of the present invention is to provide a succulent souffle-like confectionery that has a soft and light texture and is well melted in the mouth, and a confectionery dough for obtaining the confectionery.

As mentioned earlier, the conventional souffle confectionery had a soft, light and moist texture, but the inventor further sought the deliciousness of the confectionery and sought to study the conflicting issues of lightness and moistness. As a result, by using a plastic oil-in-water emulsion containing a specific fat and protein in a souffle confectionery dough, a juicy feeling that contains more moisture than a moist feeling can be obtained. The object of the invention has been achieved.
That is, the first of the present invention is a souffle-like confectionery dough containing a starchy raw material, meringue dough, and an oil-in-water emulsion in a plastic state containing fats and oils and having a water content of 56 to 63% by weight. The second is the souffle-like confectionery dough according to the first aspect having a specific gravity of 0.38 to 0.62. The third is the souffle-like confectionery dough according to the first aspect, wherein the meringue dough is in the range of 18 to 36% by weight relative to the entire confectionery dough. Fourth, the plastic oil-in-water emulsion containing fats and oils has a pH in the range of 4.0 to 6.0 / 20 ° C., the fat content is 10 to 42% by weight, and the protein content is 2 to 10%. % And the moisture content of 50 to 75% by weight. Fifth, a method for producing a souffle-like confectionery dough having a water content of 56 to 63% by weight, wherein a starchy raw material, an oil-in-water emulsion in a plastic state containing fats and oils, and a meringue dough are mixed. It is. 6th is a souffle-like confectionery formed by heating the dough according to any one of 1st to 5th.

  Despite having a soft and light texture, it has become possible to provide a succulent and succulent souffle-like confectionery and a confectionery dough for obtaining the confectionery. Furthermore, it has become possible to provide a method for producing a souffle-like confectionery in which caving does not easily occur when the confectionery dough is baked.

The souffle-like confectionery dough of the present invention comprises a starchy raw material, meringue dough, and a plastic oil-in-water emulsion containing fats and proteins as essential raw materials, and eggs, sugars, fat products and dairy products are used as appropriate. I can do it.
The souffle-like confectionery dough of the present invention has a moisture content of 56 to 63% by weight, preferably 56 to 62% by weight, and more preferably 57 to 62% by weight. When the water content is low, the souffle-like confectionery becomes less juicy and has a hard and heavy texture. If the moisture content is high, the souffle-like confectionery becomes sticky because of poor flame.

Examples of starch raw materials include wheat flour (strong flour, medium flour, thin flour), rice flour, buckwheat flour and rye flour flour, corn starch, potato starch, wheat starch and tapioca starch, One or more of these can be selected and used.
Corn starch, potato starch, wheat starch, and tapioca starch are preferred in terms of low protein content.
The amount of the starchy raw material used is preferably in the range of 0.5 to 10% by weight, more preferably 0.5 to 6% by weight, still more preferably 1 to 6% by weight based on the whole confectionery dough. When there are few starchy raw materials, caving tends to occur after baking, and the souffle-like confectionery with a poor overall volume is obtained. When it is too much, the souffle-like confectionery has a juicy feeling and a hard sponge-like texture that lacks good melting.

The meringue dough of the present invention can be obtained by mixing egg white and sugar. Examples of egg white include raw egg white, sweetened egg white, dried egg white, frozen egg white, and frozen sweetened egg white. One or more kinds can be used.
Examples of the saccharide include monosaccharides, oligosaccharides, and sugar alcohols. Specific examples include sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, and fructose. By using dextrins and modified starches for some or all of the sugars, the bubbles in the meringue dough can be stabilized. Examples of the processed starch include pregelatinized starch, ether cross-linked starch, phosphate cross-linked starch, and pregelatinized cross-linked starch.
The raw material used in the meringue dough of the present invention is not particularly limited except that the main raw material is egg white, sugar, but if necessary, lemon juice, L-potassium hydrogen tartrate, DL potassium hydrogen tartrate can be used, In addition, 1 type, or 2 or more types, such as salts, a thickener, a stabilizer, and an emulsifier, can be used.

  The amount of meringue dough is preferably in the range of 18 to 36% by weight, more preferably in the range of 20 to 36% by weight, and still more preferably in the range of 22 to 36% by weight with respect to the entire confectionery dough. If there is little meringue dough, the souffle-like confectionery is baked cleanly, but the texture becomes heavy and the mouth melts poorly. If it is large, a soft and light texture can be obtained, but after firing, the kiln is dropped and the whole shrinks.

  The souffle-like confectionery dough of the present invention comprises a starchy raw material, meringue dough, and a plastic oil-in-water emulsion containing fats and proteins as essential raw materials, and appropriately uses eggs, sugars, fat products and dairy products. However, the specific gravity is preferably in the range of 0.38 to 0.62, more preferably in the range of 0.40 to 0.60, and still more preferably in the range of 0.40 to 0.58. If the specific gravity is light, the souffle-like confectionery can have a soft and light texture, but after baking, it will fall off the kiln and shrink to the whole. When the specific gravity is heavy, the appearance is baked cleanly, but the texture becomes heavy and the mouth melts poorly.

The oil-in-water emulsion in a plastic state is an emulsion containing oils and fats and protein, and is in a plastic state in the range of 5 to 20 ° C.
Specifically, the plastic state is a viscosity in the range of 400 cP to 20,000 cP at a product temperature of 5 ° C., a viscosity in the range of 400 cP to 20,000 cP at a product temperature of 20 ° C. It has the above viscosity in a wide temperature range.
The viscosity was measured using a BM type or BH type (manufactured by Tokyo Keiki Co., Ltd.).
Since the oil-in-water emulsion in a plastic state containing the fats and proteins of the present invention is in a plastic state at 5 to 20 ° C., it can be easily mixed when preparing a souffle-like confectionery dough.
The oil-in-water emulsion preferably has a pH adjusted to a range of 4.0 to 6.0 / 20 ° C.

  Since the oil-in-water emulsion of the present invention is in a plastic state in the range of 5 to 20 ° C. and is acidic in the range of 4.0 to 6.0 / 20 ° C., the starchy raw material, meringue dough, and the oil-in-water The dough state of the souffle-like confectionery dough obtained by mixing the mold emulsion is a dough like a whipped cream 8-minute standing state, the dough is stable and the specific gravity is also stable. If the pH is too low, the meringue dough becomes hard and easy to separate, making it difficult to obtain a light dough. If the pH is too high, bubbles in the meringue dough are fragile and it is difficult to obtain a light dough.

The plastic oil-in-water emulsion containing the fats and proteins of the present invention preferably has a pH in the range of 4.0 to 6.0 / 20 ° C., the fat content is 10 to 42% by weight, and the protein content is 2 to 10% by weight. The water content is preferably 50 to 75% by weight.
Specifically, such an emulsion can be obtained by adding an organic acid, brewed vinegar, fruit juice or the like to an emulsion containing fats and oils, protein and water, or lactic acid fermentation. Examples of the organic acid include lactic acid, citric acid, tartaric acid, malic acid and the like, and salts of these organic acids.
Commercial cheeses, yogurts, and sour creams can also be used.
An oil-in-water emulsion as a preferred embodiment is an emulsion for preparing a souffle-like confectionery dough of the present invention, which is in a plastic state in the range of 5 to 20 ° C., and has a pH of 4.0 to 6.0 / 20. The temperature range is 10 to 42% by weight of oil and fat, 2 to 10% by weight of protein, and 50 to 75% by weight of water.

  As a method for producing such an emulsion, an oil-in-water emulsion containing fats and oils, protein and water is lactic acid fermented and the pH is adjusted to a range of 4.0 to 6.0 / 20 ° C. The oil-in-water emulsion is usually subjected to lactic acid fermentation through steps of preliminary emulsification, homogenization, sterilization, and cooling. Lactic acid fermentation is usually carried out using a lactic acid bacteria starter at 15 to 45 ° C. until the pH is 4.0 to 6.0, preferably 4.6 to 5.9. The lactic acid bacteria starter used for lactic acid fermentation is preferably one that produces diacetyl, acetoin, butyric acid or the like, which is said to have good flavor and flavor components of fermented dairy products. Typically, a single bacterium belonging to the genus Lactococcus, a single bacterium belonging to the genus Lactobacillus, a single bacterium belonging to the genus Leuconostoc, a single bacterium belonging to the genus Streptococcus, or a mixed bacterium that is a combination of several of them. After brewing a certain flavor by lactic acid fermentation, the pH can be adjusted using an organic acid or the like.

  The oil-in-water emulsion of a preferred embodiment preferably has a fat content of 10 to 42% by weight, more preferably 15 to 42% by weight. When the fat and oil content is low, the caulking state of the souffle-like confectionery is deteriorated, and when the fat and oil content is high, the stability of the oil-in-water emulsion is deteriorated. And as fats and oils to be used, if it is an edible thing, it can be freely selected without a restriction | limiting, and a kind will not ask | require. Those having a melting point of at least 5 ° C. or more, preferably about 15 to 40 ° C. are suitable, and examples of the oil and fat materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower Examples include vegetable oils such as oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. These oils can be used alone or as a mixed oil, or a hardened fractionated oil thereof, and processed oils and fats subjected to enzyme transesterification, random transesterification with a catalyst, and the like.

  In the oil-in-water emulsion of a preferred embodiment, the protein content is preferably 2 to 8% by weight, more preferably 2 to 7% by weight. Souffle-like confectionery with a low protein content becomes weak and the caving state of the souffle-like confectionery becomes worse. When the protein content is high, the texture of the souffle-like confectionery obtained becomes easy to rough. Proteins used include milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, butter Proteins derived from milk such as natural cheese, processed cheese, yogurt, and sour cream can be exemplified, and egg protein and soybean protein can also be exemplified as proteins other than milk. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

The oil-in-water emulsion of a preferred embodiment preferably has a water content of 50 to 75% by weight, more preferably 50 to 72% by weight. When the water content is low, the souffle-like confectionery obtained has a poor juicy feeling, and when the water content is high, the caulking state of the souffle-like confectionery becomes poor.
In preparing the oil-in-water emulsion of the preferred embodiment, a level of emulsifier that does not inhibit the flavor may be used. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used. For example, lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride Examples thereof include various organic acid monoglycerides such as mixed monoglyceride of acetic acid tartaric acid, monoglyceride of citric acid, diacetyltartaric acid monoglyceride and lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester. One or two or more of these emulsifiers may be added in an amount of 0 to 1% by weight, preferably 0 to 0.5% by weight, based on the oil-in-water emulsion.
In addition to the above emulsifiers, known additives such as calcium salts, phosphates, thickening polysaccharides, fragrances and the like can also be added.

  The souffle-like confectionery dough of the present invention comprises a starchy raw material, meringue dough, and a plastic oil-in-water emulsion containing fats and proteins as essential raw materials, and eggs, sugars, fat products and dairy products are used as appropriate. However, examples of eggs include raw eggs, frozen eggs, sweetened and salted eggs, heated eggs, enzyme-treated eggs, powdered eggs, and egg yolk oil. They can be used for whole eggs, used separately for egg yolk and egg white, or can be used alone or in combination of two or more. Eggs such as chickens, ducks and quails can also be used.

Examples of the saccharide include monosaccharides, oligosaccharides, and sugar alcohols. Specific examples include one or more selected from sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, and fructose.
Examples of the fat product include one or more selected from edible fats and oils, shortening, margarine and butter.
Examples of the dairy product include one or more selected from cow's milk, skim milk, sweetened condensed milk, sugar-free condensed milk, fresh cream and vegetable cream.

The souffle-like confectionery dough of the present invention comprises a starchy raw material, meringue dough, and a plastic oil-in-water emulsion containing fats and proteins as essential raw materials, and eggs, sugars, fat products and dairy products are used as appropriate. I can do it.
A preferred production method is a method of mixing an oil-in-water emulsion in a plastic state containing starchy raw materials and fats and proteins, and then mixing meringue dough, by separately preparing meringue dough, souffle-like confectionery dough It is preferable because the bubbles inside are stabilized.
Examples of other raw materials include cheeses and chocolates.
Examples of cheeses include natural cheeses such as Parmesan, Edam, Mozzarella, cream cheese, filled cheese, and vegetable cheese.
As chocolates, it is preferable to use white chocolate, sweet chocolate, cocoa powder, or milk chocolate.

The souffle confectionery of the present invention can be obtained by heating the souffle-like confectionery dough obtained above, and as the heating, baking is preferable.
The baking device is preferably a confectionery / baking oven, but other heating devices such as steamers and microwave ovens can also be used as appropriate. As baking conditions, it cannot be defined as one depending on the type of oven, but in general, any method of heating an upper flame or both upper and lower flames using an oven can be used. From the viewpoints of texture and shape retention, both upper and lower heating are preferable.
In the case of heating only, the oven temperature is 180 to 250 ° C., preferably 180 to 220 ° C., and the firing time is preferably 15 to 60 minutes.
In the case of using both the upper and lower flames, the upper flame temperature is 150 to 200 ° C, preferably 160 to 190 ° C, and the lower flame temperature is preferably around 100 ° C, and the firing time is preferably 15 to 60 minutes. Bake directly or in a hot water bath.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
For the souffle-like confectionery of the present invention, the caving state after 2 hours of baking, the state of the upper surface, the burning, the texture after 1 day of baking, the mouth melting feeling, the juicy feeling and the milky feeling were evaluated according to the following criteria.
Caving state
◎ The side is clean and the edge is upright ○ The state of the side is clean and good △ The side is wrinkled and slightly dented and not clean × The side is a top surface with no dents and no product value
◎ The surface is flat and beautifully baked. ○ The surface is slightly wrinkled but well baked. △ The surface is cracked or slightly dented. × The surface is cracked or dented.
◎ The whole is cooked and succulent ○ The fire is cooked and is in good condition △ The center is slightly raw × The whole texture is raw
◎ Mouth and very soft and light. ○ Mouth and light. △ Slightly hard and loose. × Hard, loose and heavy.
◎ Very good mouth melt ○ Good mouth melt △ Somewhat bad × Very bad juicy
◎ The tissue is solid and contains a lot of moisture: Juicy ○ The tissue is solid and contains a little moisture: Moist △ The tissue is a little crumbled and slightly sticky × The tissue is crumbled and very sticky
◎ Very milky and rich ○ Milky and rich △ Milk flavor is weak and rich × Milky feeling is not felt at all

Experimental Example 1 (Preparation of oil-in-water emulsion in plastic state)
Non-fat dry milk (Snow Brand Milk Products Co., Ltd., water: 3.8 wt%, protein content: 34.0 wt%, fat and oil content: 1 wt%) 14 parts refined palm oil (Fuji Oil Co., Ltd.) 20 parts and water 66 parts The mixture was heated while stirring with a homomixer, pre-emulsified at 70 ° C. for 30 minutes, then homogenized with a homogenizer under a pressure of 100 Kg / cm ² , and then rapidly cooled to 20 ° C. to prepare an oil-in-water emulsion. 1 part of lactic acid bacteria bulk starter (Lactococcus lactis ssp. Cremollis and lactococcus lactis ssp. Lactis mixed bacteria) is added to 100 parts of the oil-in-water emulsion thus prepared and fermented at 20 ° C. When the pH reached 5.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. This fermented product was sterilized at 80 ° C. and cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 20.0 wt%, a protein content of 5.0 wt% and a moisture content of 70.0 wt%. . When this emulsion was evaluated, it had a natural and rich milk flavor and richness, and its viscosity was 5000 cP at 5 ° C., which was an appropriate plastic state.

Table 1 shows the oil and fat content, protein content, moisture content, viscosity, and pH of the plastic oil-in-water emulsion of Experimental Example 1 and the cream cheese and sour cream used later.

Example 1
Mix 80 parts of egg yolk, 20 parts of sugar and 20 parts of corn starch with a whipper, dissolve and / or disperse 250 parts of commercial cream cheese in this mixture, add 250 parts of milk heated to 70 ° C. and mix. Finished in a caster shape.
While the mixture finished in a caster shape was warm, 70 parts of margarine adjusted to 20 ° C. and made pomade was added, and 120 parts of the oil-in-water emulsion of Experimental Example 1 was further added, and mixed with a whipper to obtain a dough. .
In another bowl, souffle-like confectionery dough was obtained in accordance with the dough so as not to break the meringue dough in which 200 parts of egg white and 100 parts of granulated sugar were foamed with a whipper to a specific gravity of 0.23. The moisture content of the confectionery dough was 58.7% by weight, and the final specific gravity was 0.41. The meringue dough was 27.0% by weight based on the entire confectionery dough.
Form the dough into a 300g size in a No. 5 round shape with a sponge sliced 7mm thick on the bottom, and use an oven made by Fujisawa. And opened the damper (while removing steam) and baked for 35 minutes to obtain a souffle-like confectionery.
Compared with the conventional souffle confectionery (Comparative Example 2), it was a soft, light and juicy souffle confectionery. Table 2 summarizes the raw material composition and results.

Example 2
A souffle-like confectionery dough and a souffle-like confectionery based on Example 2 were obtained in the same manner as in Example 1 except that 20 parts of corn starch was replaced with 60 parts in Example 1. The moisture content of the confectionery dough was 57.1% by weight, and the meringue dough was 26.1% by weight based on the entire confectionery dough. Table 2 summarizes the raw material composition and results.
Comparative Example 1
A souffle-like confectionery dough and a souffle-like confectionery based on Comparative Example 1 were obtained by performing the same treatment as in Example 1 except that 20 parts of corn starch was not mixed in Example 1. The moisture content of the confectionery dough was 59.6% by weight, and the meringue dough was 27.5% by weight with respect to the entire confectionery dough. Table 2 summarizes the raw material composition and results.
Comparative Example 2 (conventional souffle confectionery)
As shown in Table 2, a conventional souffle confectionery was obtained by carrying out the same treatment as in Example 1 with the formulation without adding the oil-in-water emulsion of Experimental Example 1. Table 2 summarizes the raw material composition and results.

Example 3
A souffle-like confectionery dough and a souffle-like confectionery based on Example 3 were obtained in the same manner as in Example 1 except that 300 parts of meringue dough was replaced with 450 parts in Example 1. The moisture content of the confectionery dough was 58.7% by weight, and the meringue dough was 35.7% by weight with respect to the entire confectionery dough. Table 3 summarizes the raw material composition and results.
Example 4
In Example 1, except that 120 parts of the oil-in-water emulsion of Experimental Example 1 was replaced with 120 parts of a commercially available sour cream, the same treatment was performed with the same composition as in Example 1, I got a souffle-like cake. The moisture content of the confectionery dough was 57.5 wt%, and the meringue dough was 27.0 wt% with respect to the entire confectionery dough. Table 3 summarizes the raw material composition and results.
Comparative Example 3
The same treatment as in Example 1 was performed with the formulation shown in Table 3 to obtain a souffle-like confectionery dough having a low water content based on Comparative Example 3. The moisture content of the confectionery dough was 54.4% by weight, and the meringue dough was 29.3% by weight based on the entire confectionery dough. The souffle-like confectionery was obtained by baking under the same conditions as in Example 1. Table 3 summarizes the raw material composition and results.

Example 5
The same treatment as in Example 1 was performed with the formulation shown in Table 4 to obtain a souffle-like confectionery dough with a large amount of water based on Example 5. The moisture content of the confectionery dough was 61.9% by weight, and the meringue dough was 22.7% by weight with respect to the entire confectionery dough. The souffle-like confectionery was obtained by baking under the same conditions as in Example 1. The raw material composition and results are summarized in Table 4.
Comparative Example 4
The same treatment as in Example 1 was performed with the formulation shown in Table 4 to obtain a souffle-like confectionery dough based on Comparative Example 4. The moisture content of the confectionery dough was 58.7% by weight, and the meringue dough was 13.3% by weight with respect to the entire confectionery dough. The souffle-like confectionery was obtained by baking under the same conditions as in Example 1. The raw material composition and results are summarized in Table 4.
Comparative Example 5
The same treatment as in Example 1 was performed with the formulation shown in Table 4 to obtain a souffle-like confectionery dough based on Comparative Example 5. The moisture content of the confectionery dough was 64.2% by weight. The souffle-like confectionery was obtained by baking under the same conditions as in Example 1. The raw material composition and results are summarized in Table 4.
Example 6
The souffle-like confectionery dough and the souffle-like confectionery are obtained based on Example 6 by performing the same treatment as in Example 1 except that 20 parts of corn starch in Example 1 is replaced with 20 parts of flour in Example 1 in Table 4. It was. The moisture content of the confectionery dough was 58.6% by weight, and the meringue dough was 27.0% by weight with respect to the entire confectionery dough. The raw material composition and results are summarized in Table 4.

  The present invention relates to a souffle-like confectionery dough and a souffle-like confectionery, and more particularly, to a souffle-like confectionery that is well melted and juicy despite its soft and light texture.

Claims (6)

A souffle-like confectionery dough comprising a starchy raw material and meringue dough, and an oil-in-water emulsion in a plastic state containing fats and proteins and having a water content of 56 to 63% by weight. The souffle-like confectionery dough according to claim 1, wherein the specific gravity is 0.38 to 0.62. The souffle-like confectionery dough according to claim 1, wherein the meringue dough is in the range of 18 to 36% by weight with respect to the entire confectionery dough. The oil-in-water emulsion in the plastic state containing fats and oils has a pH in the range of 4.0 to 6.0 / 20 ° C., 10 to 42% by weight of fats and oils, 2 to 10% by weight of proteins, and 50% of moisture. The souffle-like confectionery dough according to claim 1, which is -75% by weight. A method for producing a souffle-like confectionery dough having a water content of 56 to 63% by weight, comprising mixing a starchy raw material, an oil-in-water emulsion in a plastic state containing fats and oils, and a protein, and then mixing a meringue dough. The souffle-like confectionery formed by heating the dough according to any one of claims 1 to 5.