JP2014113070A - Foam-containing food product and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a foam-containing food product having high moist and fluffy texture such as sponge cakes and castilla, without use of food material derived from wheat flour, egg, and milk.SOLUTION: A dough uniformly includes 150 to 250 weight parts of rice flour, 10 to 90 weight parts of vegetable oil, 40 to 100 weight parts of sugar, 3 to 15 weight parts of baking powder, and 60 to 130 weight parts of water component, with a blending of the vegetable oil within a range of 10 to 100 wt% relative to the sugar. The dought is swollen by heating to make the foam-containing food product.

Description

  The present invention relates to a foamed food and a method for producing the same, and more particularly, to a composition and a manufacturing technique of a foamed food that can be eaten even by allergic patients.

  In recent years, rice flour bread and the like have been actively produced, but most of them use rice flour but are also products using wheat flour or gluten. On the other hand, in order to be able to cope with allergic patients, foam-containing foods such as rice flour bread and sponge cake, which contain rice flour as a main component and do not use wheat flour or gluten at all, are known. For example, Patent Documents 1 and 2 below describe a powder composition containing rice flour as a main component and not containing wheat or gluten, and a foamed food such as a hot cake or steamed bread using the same. However, since these use skim milk powder and eggs, they are far from allergen-free and cannot be used by the majority of allergic patients.

  On the other hand, in the following Patent Document 3, rice flour bread that does not use gluten, eggs, and dairy products is described. In such a configuration, major allergens are excluded, and thus there is a possibility that the product is compatible with many allergic patients.

JP 2005-323616 A JP 2006-271398 A JP 2008-278827 A

  However, in rice flour breads that do not contain any of the above flour, gluten, eggs, and dairy products, physical properties such as swelling and moist feeling, or texture, conventional wheat or butter is used. Not far from bread. Moreover, when trying to make a cake material by the above method, a delicate and strong bulge like a sponge cake cannot be produced, and a food rich in moist and fluffy feeling cannot be produced.

  Therefore, the present invention solves the above-mentioned problems, and the problem is that a moist and fluffy feeling such as sponge cakes and castella is high without using ingredients derived from flour, eggs and milk. The object is to realize a method capable of producing a foam-containing food.

  In view of such circumstances, the foamed food of the present invention comprises 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 and fat, and 40 to 100 parts by weight of rice flour. A dough containing sugar and 60 to 150 parts by weight of water uniformly in a composition in which the vegetable oil and fat is within a range of 10 to 100% by weight of the sugar is heated and expanded. In particular, the dough may be formed by kneading the vegetable oil and fat, an emulsion obtained by adding an emulsifier to the sugar, mixing the rice flour, the baking powder, and the moisture. preferable. Moreover, it is desirable that the emulsion is a foam-containing emulsion including bubbles. Furthermore, it is desirable that the foam-containing food according to the present invention is heated by steaming the dough.

  According to the present invention, by using a dough containing a relatively large amount of vegetable oil and sugar to rice flour, it is possible to ensure swelling without using dairy products such as eggs and butter, and a moist feeling and fluffy feeling. A feeling can be given. This effect is enhanced by using the above-mentioned emulsion, and in particular, a higher level is obtained by using the foam-containing emulsion. On the other hand, by adopting steaming instead of baking as a heating method, moist feeling and fluffy feeling can be further increased, and at the same time, deterioration during storage can be suppressed, and surface drying and hardening can be suppressed. .

  In the present invention, the dough preferably further contains 3 to 30 parts by weight of coconut milk. According to this, it is possible to approach the flavor peculiar to dairy products, and the taste can be further improved. In this case, in particular, the emulsion is preferably one obtained by adding 3 to 30 parts by weight of coconut milk to the vegetable oil and sugar, and further sufficiently mixed to obtain a foam-containing emulsion. It is desirable to be.

  In this invention, it is preferable that 3-30 weight part processed starch is further included. According to this, the shape retention can be enhanced by adding the processed starch, and the collapse of the corner portion due to the temperature drop or drying can be suppressed.

  In this invention, it is preferable that 2-10 weight part corn flour is further included. According to this, by adding corn flour, it is possible to give a color close to that when eggs are used for the foam-containing food.

  In the present invention, it is preferable that the dough further includes 0.5 to 5% by weight of dietary fiber. By including dietary fiber, water retention can be improved while maintaining a moist feeling, so that deterioration during storage, in particular, drying and cracking of the surface of the foam-containing food can be suppressed. For example, rice flour has the property of becoming hard when it is cooled at room temperature or refrigerated, but by using dietary fiber, the water retention effect of the whole food can be enhanced, and surface drying and cracking, and decrease in tissue flexibility are suppressed. can do.

  In this invention, it is preferable to add 2-20 weight part thickening stabilizers, such as a thickener and a gelatinizer, separately from the said processed starch. According to this, the intensity | strength according to the quantity of the thickening polysaccharide and the heating of a manufacturing process can be provided to foamed food.

  According to the present invention, it is possible to cope with allergic patients without problems, and it is possible to obtain a moist feeling and fluffy feeling with sufficient swelling, and to suppress hardening due to a decrease in temperature and drying and hardening of the surface. An epoch-making effect that food can be produced can be achieved.

  Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

  The foam-containing food of this embodiment is mainly composed of rice flour and does not use any flour or gluten. Here, examples of gluten-containing cereals include wheat, rye, barley, oats, spelled wheat, and hybrids thereof, but it is preferable that these are not included at all. Moreover, it is preferable not to use eggs such as chicken eggs and how much, and milk such as milk and goat milk. In addition, nuts such as buckwheat, soybeans, peanuts and almonds, shellfish such as shrimp and crab, molluscs such as abalone, squid and octopus, fish such as salmon and mackerel, meat such as beef, pork and chicken are also used. It is desirable to refrain.

  As for the rice flour, fresh powder or top flour of glutinous rice can be used, but sticky rice flour can also be used according to the characteristics required for foamed foods, and multiple types of rice flour should be blended appropriately Is also possible. However, if the foam-containing food of the present invention is too viscous, the moist and fluffy feeling may be reduced and may become a dumpling or rice bran. Thus, since the viscosity of rice flour is greatly influenced by the characteristics of the foamed food to be produced, it is desirable to adjust the viscosity by blending.

  Examples of vegetable oils include rapeseed oil, palm oil, and cocoa butter. However, it can be used properly according to the flavor or mixed. It is preferable to use fresh rapeseed oil. The rapeseed oil is most preferable because it has no habit, but cocoa butter is also preferable if the price is not taken into consideration.

  The emulsifier is used to make an emulsion by mixing with vegetable oil and sugar and sugar. This emulsion becomes an alternative material for dairy products such as milk and skim milk powder. Examples of the emulsifier include synthetic additives such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. The emulsifier according to the present invention includes what is called a foaming agent as long as it has a function as an emulsifier. A foamed emulsion can be easily prepared by using a foaming agent. Natural additives include lecithin collected from soybeans and egg yolk, and sodium caseinate from milk, but it is preferable to avoid emulsifiers derived from these allergens. The step of making this emulsion is an important step for preparing a dough containing the vegetable oil and fat and the sugar uniformly.

  It is preferable to prepare a foam-containing emulsion containing bubbles by mixing the vegetable oil and fat, an emulsifier, and sugar and mixing. By mixing and mixing the sugar sufficiently, bubbles can be included in the emulsion, and as a result, the swollen, moist and fluffy feeling of the foam-containing food can be enhanced. For example, castella uses eggs, but it does not feel swollen or moist with just eggs, but has a large sugar effect. Also, by using sugar, more air can be embraced in the emulsion during mixing. By this air embracing action, the swelling during heating can be increased. Mixing can be performed using a hand mixer or the like. The mixing time depends on the type of emulsifier, but in general, it is preferably 1 minute or longer and desirably 3 minutes or longer. The mixing time range may be about 30 seconds to 90 seconds as long as the mixture is simply mixed, but in order to prepare the foamed emulsion, for example, about 2 minutes 30 seconds to 5 minutes is desirable. In this case, it is preferable that the vegetable oil is heated to at least about 40 to 50 ° C. at the time of mixing, and mixing the vegetable oil after heating the vegetable oil to about 65 to 85 ° C. or more promotes emulsification. In addition, the mixed powder described later is easily kneaded into the emulsion. In particular, when the amount of sugar is large, it may be added to the sugar in a heated state until boiling.

  In addition, milk substituteability can be improved by adding coconut milk further. Moreover, when preparing the said emulsion or foam-containing emulsion, it is desirable to mix the said vegetable oil and fat, an emulsifier, and sugar in the state which added coconut milk. At this time, it is preferable that the mixing is performed by heating the coconut milk together with the vegetable oil and fat to about 40 to 50 ° C. or higher (may be heated until boiling). In addition, the said emulsion becomes loose candy-like form, cream form, or liquid in many cases according to the ratio of vegetable oil and sugar or the ratio of vegetable oil and fat, coconut milk, and sugar. When coconut milk is not used, an emulsion with good uniformity can be easily prepared by setting a large amount of vegetable oil. In addition, the emulsion may become a foam-containing emulsion by being sufficiently mixed, and may have a meringue shape that includes a large number of bubbles.

  Processed starch serves as a tie. Processed starch is generally acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, starch sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, monophosphate phosphate. Refers to esterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, or mixtures thereof. Although it is also used as a thickener or a gelling agent, a thickening stabilizer such as a thickener such as pectin or a gelling agent such as xanthan gum is added separately as necessary. Examples of the thickening stabilizer include pectin, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, carboxymethyl cellulose and the like. It is preferable to avoid starch derived from allergic sources such as wheat and soybeans.

  Dietary fiber is used to increase the water retention of the foamed food. As dietary fiber, it is preferable to use insoluble dietary fiber such as cellulose, hemicellulose and lignin, and it is desirable to avoid those derived from crustaceans such as chitin and chitosan. Dietary fiber is used in powder form. The average particle diameter is preferably in the range of 5 to 30 μm, and particularly preferably in the range of 5 to 15 μm.

  The above-mentioned rice flour is mixed with baking powder to obtain a mixed powder. It is preferable to add said processed starch, said thickening stabilizer, and said dietary fiber to this mixed powder as needed. Here, 150 to 250 parts by weight of rice flour and 3 to 15 parts by weight of baking powder are mixed. In particular, rice flour is preferably 180 to 220 parts by weight, and baking powder is preferably 5 to 10 parts by weight. When there is too much rice flour, it will swell in relation to the amount of the emulsified liquid described below, and the moist and fluffy feeling will be insufficient. On the other hand, if there is too little rice flour, it will become greasy and may cause harmful effects such as smell. The baking powder preferably has a range larger than usual in order to compensate for the lack of swelling due to the point that the main component is rice flour and the choice of steaming as the heating method.

  Here, it is preferable to add 3 to 30 parts by weight of the processed starch to the mixed powder. In particular, the processed starch is preferably 5 to 20 parts by weight. Processed starch is used to adjust the viscosity of rice flour and to ensure the strength of the tissue. Too much and too sticky, and too little tends to collapse due to insufficient strength. Moreover, it is preferable to add 0.5-5 weight% of dietary fiber to the said mixed powder. In particular, the dietary fiber is desirably 1 to 3% by weight. When there is too much dietary fiber, swelling may be worsened in a state where the emulsion is relatively insufficient, or the effect due to lack of moisture may be reduced, and when it is too little, water retention may not be obtained. Moreover, it is preferable to add 2-20 weight part thickening stabilizer to the said mixed powder. In particular, the thickening stabilizer is desirably 5 to 15 parts by weight. If there are too many thickening stabilizers, it will become dumplings or bowls, and if it is too little, strength may be insufficient. Furthermore, it is preferable to add 2 to 10 parts by weight of corn powder to the mixed powder. This makes it possible to produce a color similar to that when using eggs. However, if corn flour is added excessively, the smell becomes stronger. In particular, the corn flour is desirably 3 to 8 parts by weight.

  The emulsion is prepared by mixing 10 to 90 parts by weight of vegetable oil and fat and 40 to 100 parts by weight of sugar so that the vegetable oil and fat is within the range of 10 to 100% by weight of the sugar. The vegetable oil is preferably 20 to 80 parts by weight. Moreover, it is preferable to make vegetable oil and fat into the range of 20 to 80 weight% of sugar. If the ratio of vegetable oil / fat to sugar is too high, it will become greasy, and if it is too low, milkiness will not be felt. Moreover, it is preferable that the said sugar shall be 50-90 weight part. This sugar is preferably made into a foam-containing emulsion by mixing and mixing the above-mentioned sugar together with vegetable oil and emulsifier.

  Further, it is preferable to further add 3 to 30 parts by weight, particularly 10 to 25 parts by weight of coconut milk. In this case, it is preferable to mix coconut milk with vegetable oils and sugars within the above range to obtain a foam-containing emulsion. The amount of sugar greatly affects swelling, moistness and fluffiness. In particular, when mixing coconut milk, vegetable oil and sugar, and sugar, the amount of air entrainment can be increased to further increase swelling, moist feeling, and fluffy feeling. The amount of coconut milk and sugar is also important for suppressing deterioration during storage, that is, when left at room temperature or during refrigeration.

  In particular, it is preferable to prepare an emulsion using 5 to 45% by weight of vegetable oil and fat, 20 to 50% by weight of sugar, and 1 to 5% by weight of emulsifier if necessary. . In particular, vegetable oils and fats are preferably 10 to 40% by weight based on rice flour, sugars are preferably 25 to 45% by weight, and emulsifiers are preferably 3 to 5% by weight. The amount of the above-mentioned emulsion and coconut milk is important for obtaining both moist and fluffy feeling, which is particularly important when producing cakes such as sponge cakes, and has a strong effect as a substitute for dairy products. Bring.

  The above-mentioned mixed powder becomes a dough by being kneaded with the above-mentioned emulsion, the above-mentioned foam-containing emulsion, or coconut milk and 60 to 150 parts by weight of water together with these. In the step of forming the dough, first, the mixed powder is kneaded into the foamed emulsion, preferably divided into a plurality of times. At this time, kneading can be satisfactorily carried out by setting the emulsion to a temperature in the range of 40 to 60 ° C., particularly 43 to 50 ° C. Then, the mixed powder is completely mixed with the emulsion (at this point, the mixed powder usually remains in powder form in the emulsion). Then knead while adding water little by little. Finally, the dough is completed in a state where all the water is kneaded.

  The dough is put into a predetermined mold as needed and steamed with a steamer. The steaming time may be adjusted according to the dough, but is generally about 30 to 60 minutes, preferably about 40 to 50 minutes. Foam-containing foods produced in this way are not susceptible to water separation, collapse, drying, surface cracking, etc. even when the temperature is lowered to normal temperature or refrigerated, and the moist and fluffy feeling is maintained. Good texture is also maintained.

Example 1
40-60 g of fresh rapeseed oil as vegetable oil is heated to 80 ° C. and mixed with a hand mixer together with 60-70 g of sugar and 7 g of Poem BS-20 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier (glycerin fatty acid ester). An emulsion (foam-containing emulsion) was prepared. The mixing time was 90 seconds in order to sufficiently hold the air in the emulsion. On the other hand, 200g of rice flour, 8g of baked-up YM-100 (manufactured by J-Oil Mills) mainly composed of rice flour starch as processed starch, 8g of Aikoku baking powder red (manufactured by Aikoku Sangyo) as baking powder, and stable thickening Curdlan NS (manufactured by Kirin Kyowa Foods Co., Ltd.) 5 g and xanthan gum (manufactured by Ogawa Fragrance Co., Ltd.) 2 g, and KC Flock NP fiber W-10MG2 (manufactured by Nippon Paper Chemical Co., Ltd., powdered cellulose, average particle size of about 10 μm) ) 6-8 g was mixed to prepare a mixed powder. Then, the mixed powder was mixed and kneaded with the above emulsion at about 50 ° C., and then a dough was prepared using 90 g of water. This dough was put into a mold and steamed with a steamer for 40 to 45 minutes to produce a foam-containing food (sponge cake). Note that rapeseed oil and sugar were each produced under a plurality of conditions within the above range.

(Example 2)
The same amount of sugar and emulsifier as in Example 1 above and 10 g of coconut milk added thereto were mixed by the same method to prepare an emulsion. The mixed powder, the dough forming method, and the steaming step are the same as in Example 1.

(Example 3)
Under a plurality of conditions in which the rapeseed oil of Example 1 was 15 to 40 g, 5 g of corn flour was further added to the mixed powder. As this corn powder, fine powder (corn powder; average particle size of about 10 μm) manufactured by Mikasa Sangyo Co., Ltd. was used.

Example 4
Under the conditions of Example 3, the same coconut milk as in Example 2 was further added. The addition method of coconut milk is the same as that of Example 2. Other conditions are the same as in Example 3.

(Example 5)
As a result of various examinations and trials and errors, the basic production method is the same as in Example 4, but the emulsifier was changed to 7 g of Ryoto Ester SP (manufactured by Mitsubishi Chemical Foods Co., Ltd., foaming agent for confectionery), and rapeseed oil was changed to 30 g. Increase the processed starch to 15 g, increase the baking powder to 10 g, increase the curdlan NS as a thickening stabilizer to 8 g, increase the xanthan gum to 4 g, increase the coconut milk to 15 g, and water to 125 to 130 g. did. The Ryoto ester SP is an emulsifier (foaming agent) mainly composed of sucrose fatty acid ester (sugar ester, food emulsifier) and glycerin monofatty acid ester (monoglyceride).

(Comparative Example 1)
70 g of rice flour, 3 g of baking powder (same as in Example 1) and 30 g of tapioca starch constitute a mixed powder, 20 g of sugar and 15 g of rapeseed oil are mixed with 1 g of the same emulsifier as in Example 1 for 40 seconds. A dough was prepared with the mixed powder and 50 g of water. Thereafter, the dough was adjusted in the range of 170 to 200 ° C. and baked in an oven at 170 ° C. for about 30 to 40 minutes.

(Comparative Example 2)
With respect to the conditions of Comparative Example 1, the baking powder was increased to 6 g and the mixing time was 90 to 150 seconds.

(Comparative Example 3)
With respect to the conditions of Comparative Example 2, tapioca starch was increased to 50 g. The amount of emulsifier was also increased to 3 g.

(Comparative Example 4)
With respect to the conditions of Comparative Example 3, tapioca starch was further increased to 60 g, and water was increased to 60 g correspondingly.

(Comparative Example 5)
With respect to the conditions of Comparative Example 4, the amount of rice flour was increased to 100 g. The amount of emulsifier was also increased to 5 g.

(Comparative Example 6)
With respect to the conditions of Comparative Example 5, the amount of rice flour was increased to 200 g. Moreover, tapioca starch was changed to the same processed starch as Example 1, and was 3 g. The amount of water has not changed. Further, the same thickening stabilizer as in Example 1 was added.

(Comparative Example 7)
With respect to the conditions of Comparative Example 6, the processed starch was increased to 6 g, the baking powder and the emulsifier were increased to 7 g, and the water was increased to 70 g. Also, instead of baking the dough, it was heated by steaming with a steamer for about 40 minutes. In addition, although the thing which added 1 g of papain (enzyme) separately or 1 g of glutathione to these was also made as an experiment, since they became like dumplings and rice cakes, these additions were stopped.

  The compositions and production conditions of Examples 1 to 5 and Comparative Examples 1 to 7 are summarized in Table 1 and Table 2 below.

  In each Example and Comparative Example shown in Table 1 and Table 2, swelling, moist feeling, fluffy feeling, tissue strength, room temperature storage stability and refrigerated storage stability (shape retention, water retention, water separation, surface The presence or absence of curing or cracking was investigated. The results are summarized in Table 3 and Table 4 below. Here, the symbols described in the characteristic column of each table indicate that they are preferable characteristics in the order of 、, ◯, Δ, ×, and ◎ + indicates that they are more preferable characteristics. In addition, since a comparative example is an example which the inventor made various attempts in the process until the present invention is completed, in the following description, characteristics of each comparative example and each example will be described while following the above process.

  In Comparative Example 1, among the general sponge cake materials (weak flour, eggs, milk, sugar, butter, etc.), allergen flour, gluten, eggs, and dairy products are not used, and their substitutes are as follows: Trial production was made using rice flour, rapeseed oil (vegetable oil), tapioca starch and water. Here, rapeseed oil and sugar were mixed with an emulsifier to prepare an emulsion, thereby giving a moist and fluffy feeling without using a dairy product. Baking powder is used as it is. As a result, various problems such as no swelling during baking, insufficient strength, and poor taste were obtained. In addition, it was found that when left at room temperature after baking, there was a problem in the structure strength of the sponge cake, such as the corners becoming more likely to collapse as the temperature decreased with time.

  First, we started by improving the fabric bulge. First, as Comparative Example 2, the amount of baking powder was increased to 6 g, and the mixing time (stirring time) for preparing the emulsion was extended from 40 seconds to 90 seconds or more. Usually, the swelling is influenced by the amount of bubbles obtained by the egg, but it is intended to sufficiently embed air when preparing the emulsion instead of the egg. As a result, the thickness increased as compared with the case of baking in the same mold as Comparative Example 1 (less than 1 cm), and a thickness in the range of 1 to 1.5 cm was obtained.

  Next, studies were conducted to ensure the strength of the tissue. As Comparative Example 3, tapioca starch was increased from 30 g to 50 g. Although the feeling of stickiness increased, the deterioration occurred in proportion to the lapse of time after baking and the temperature decrease, and when left at room temperature for about 1 to 2 hours, it was still in a state of being easily broken from the corner portion.

  Therefore, as Comparative Example 4, tapioca starch was further increased from 50 g to 60 g, and water was increased from 50 g to 60 g. The strength of the tissue improved slightly, but the swelling did not change with increasing tapioca starch. In addition, the dryness and hardness of the tissue surface after baking became a concern.

  Here, as a measure for further increasing the swelling, in Comparative Example 5, the amount of rice flour was increased from 70 g to 100 g. As a result, a thickness of about 1.5 cm has been obtained at all times, although there has been variation in the width within the thickness range of 1 to 1.5 cm.

  In the comparative examples so far, the bulge and strength of the tissue were insufficient, so the types and blending ratios of the items used were reviewed. As Comparative Example 6, the amount of rice flour was increased to 200 g in order to further improve the swelling, and processed starch was used instead of tapioca starch, and the amount of processed starch was 3 g. Furthermore, the retention of bubbles in the tissue was enhanced by adding a total of 7 g of thickening stabilizer. As a result, the strength of the structure was slightly improved, but the swelling was slightly insufficient, and the dryness and hardness of the surface after baking were also a concern. In order to change the firing conditions, the oven temperature was raised by 10 ° C. in the range of 170 to 200 ° C., and the baking time was adjusted in the range of 30 to 40 minutes. However, satisfactory results were not obtained.

  Therefore, finally, the heating process was changed from baking to steaming. This is because it is thought that by steaming, the tissue surface can be dried while suppressing the dryness of the tissue, and the moist feeling inside the tissue remains. As a result, a remarkable improvement was observed in the moist feeling and softness of the tissue. However, there is a problem in that the swelling is not good and the strength of the structure is lowered with the passage of time at room temperature.

  Therefore, as Example 1, 20g of sugar is increased to 60 to 70g and 30 to 35% by weight with respect to rice flour, and 15g of rapeseed oil is increased to 40 to 60g and 20 to 30% by weight with respect to rice flour. did. As a result, the swelling was remarkably improved, and a moist and fluffy feeling was obtained. By increasing the amount of sugar, the swelling during heating seems to have been greatly improved. However, if the sugar exceeds half of the amount of rice flour, the sweetness becomes strong and the range of application as a food is reduced. Further, it is considered that by increasing the amount of vegetable oil, a moist feeling is secured, and it is easy to maintain the swollen state and tissue strength after production. However, if the vegetable oil exceeds the amount of sugar or exceeds half of the amount of rice flour, it becomes oily and the application range as a sponge decreases. Furthermore, it was found that by adding dietary fiber, water retention was increased, and surface drying and cracking when left at room temperature could be suppressed. When left at room temperature, moisture on the surface is lost due to temperature drop and moisture movement, and the surface dries and cracks occur.However, moisture absorbed by dietary fiber reduces the moisture in the surrounding tissue to a certain percentage. When it comes, it seems that water is discharged from dietary fiber.

  Since the basic conditions were satisfied with the above, then the taste and color were examined. In Example 2, coconut milk was added to the emulsified liquid to give a milky taste as a taste. However, it is preferable to add coconut milk when mixing the emulsion and mix it with other ingredients. In this way, the taste was improved and the moist feeling was further enhanced.

  Moreover, in Example 3, it was possible to add egg color to the sponge cake by adding corn powder to the mixed powder in order to bring out the color. This made it possible to create an appearance comparable to that of a normal sponge cake. Moreover, in this Example 3, although vegetable oil and fats were variously performed in the range of 15-40g, it had sufficient texture and taste as a sponge cake also in this range.

  In Example 4, the addition of the coconut milk of Example 2 and the addition of the corn powder of Example 3 made it possible to simultaneously achieve the taste and color. Thereby, the taste was further improved as compared with Examples 2 and 3.

  Furthermore, in Example 5, as a result of trial and error, the balance between vegetable oil and sugar and the balance with respect to rice flour was taken, and the amount of coconut milk was further increased, so that swelling, moist feeling, and taste can be further enhanced. became.

  In addition, the foamed food of this invention and its manufacturing method are not limited only to the above-mentioned example of illustration, Of course, various changes can be added within the range which does not deviate from the summary of this invention. However, the present invention is most effective when used for various soft cakes such as sponge cake and castella.

Claims (9)

  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 A foam-containing food characterized by heating and inflating a dough containing a uniform fat and oil in a blending ratio of 10 to 100% by weight of the sugar.   The dough is formed by kneading the vegetable oil and fat, an emulsion obtained by adding an emulsifier to the sugar, mixing the rice flour, the baking powder, and the water. The foamed food according to claim 1.   The foam-containing food according to claim 1 or 2, wherein the dough further comprises 3 to 30 parts by weight of coconut milk.   The foamed food according to claim 2, wherein the emulsion is obtained by mixing 3 to 30 parts by weight of coconut milk together with the vegetable oil and the sugar.   The foamed food according to any one of claims 1 to 4, wherein the dough is heated by steaming.   The foam-containing food according to any one of claims 1 to 5, wherein the dough further comprises 3 to 30 parts by weight of processed starch.   The foamed food according to any one of claims 1 to 6, wherein the dough further comprises 2 to 10 parts by weight of corn flour.   The foamed food according to any one of claims 1 to 7, wherein the dough further comprises 0.5 to 5% by weight of dietary fiber. A step of mixing 10 to 90 parts by weight of vegetable oil and fat and 40 to 100 parts by weight of sugar with a composition in which the vegetable oil and fat is within a range of 10 to 100% by weight of the sugar to form an emulsion;
Mixing the emulsion with 150 to 250 parts by weight of rice flour, 3 to 15 parts by weight of baking powder, and the moisture to form a dough;
Heating the dough by steaming;
A method for producing a foam-containing food, comprising: