| 摘要 |
PROBLEM TO BE SOLVED: To provide cake which does not contain five allergens (egg, milk, wheat, peanut and buckwheat) or components derived from the allergens at all, and which is superior in appearance, taste, and texture, and to provide a method of producing the cake. SOLUTION: The cake has the same quality as that of ordinary cakes obtained through using powdery bean starch that has strong degree of gelling, powdery bean proteins, starch adhesive and an emulsified foaming agent, but does not have five allergens, or components derived from the allergens. For example, the compounded material in the main material of a spongy cake, preferably, corresponds to 5-60 pts.wt. of the powdery protein, 0.01-10.00 pts.wt. of the starch adhesive, 6-40 pts.wt. of the emulsified foaming agent, and 30-180 pts.wt. of sugar. COPYRIGHT: (C)2009,JPO&INPIT
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