PROBLEM TO BE SOLVED: To provide a foamed product which is obtained by using a food material such as the paste, puree, sauce or jam of a vegetable or a fruit as a raw material, is capable of being foamed easily up to 400-1,000% overrun by using an open mixer or a continuous mixer without using a special device, has a conventionally-unavailable extremely-lightened eat feeling, melts easily in the mouth, is excellent even in shape retentivity, copes with allergy, is capable of being produced at a low cost and is not available until now.SOLUTION: A mixture for the foamed product contains: a frother for confectionery, the frother containing 5-20 wt.% (pure content) of glycerin mono-fatty acid ester, that is obtained by heating the ester at the temperature equal to or higher than the melting point thereof in the presence of water, and 5-30 wt.% of oil and fat and a vegetable-derived or fruit-derived processed product. In other words, the mixture for the foamed product contains 5-55 wt.% of carbohydrates, 3-19 wt.% of the frother for confectionery, 30-92 wt.% of water, a small amount less than 0.1 wt.% of milk solid content in terms of anhydride, and another small amount less than 0.1 wt.% of egg-derived raw materials. The foamed product is obtained by foaming the mixture for the foamed product up to 400-1,000% overrun.COPYRIGHT: (C)2015,JPO&INPIT【課題】 野菜や果実のペースト、ピューレ、ソース、ジャム食品素材を原料とし、特殊な装置を使用することなく、オープン系ミキサーや連続式ミキサーを用いてオーバーラン400~1000%まで容易に起泡でき、従来にない極めて食感が軽くて良好な口溶けで、保形性にも優れ、アレルギー対応で、低コストで作製可能なこれまでに無い起泡物を提供すること。【解決手段】 菓子用起泡剤全体中、水の存在下融点以上の温度で加熱して得られるグリセリンモノ脂肪酸エステル5~20重量%(純分)と、油脂5~30重量%とを含有する菓子用起泡剤及び野菜又は果実由来の加工品を含有し、起泡物用混合物全体中、糖質を5~55重量%、菓子用起泡剤を3~19重量%、水を30~92重量%含有し、乳固形分を無水物換算で0.1重量%未満、卵由来原料を0.1重量%未満しか含有しない起泡物用混合物を、起泡してオーバーラン400~1000%の起泡物を得ること。【選択図】なし
