PROBLEM TO BE SOLVED: To provide: a novel air-containing baked food product in which textures such as lightness and juiciness are largely changed by heating and a production method of the same.SOLUTION: A production method of an air-containing baked food product accommodated in a container includes: a step of heating and melting a first composition that contains processed starch treated with phosphoric acid crosslinking, agar and water, forming a gelatinized substance by cooling, and crushing the gelatinized substance to obtain a crushed gel substance a step of mixing the crushed gel substance and a liquid egg to obtain a second composition a step of foaming a third composition containing a foamable raw material such that an overrun becomes 300-500% to obtain a foamed substance a step of mixing the second composition and the foamed substance to obtain an air-containing composition and a step of accommodating the air-containing composition in a container and baking the same to obtain an air-containing baked food product. A blending amount of the processed starch is 2-4 mass% to the total mass of the air-containing composition, and a blending amount of the agar is 0.1-1.0 mass% to the total mass of the air-containing composition.COPYRIGHT: (C)2015,JPO&INPIT【課題】加温することで軽さ、ジューシーさ等の食感が大きく変化する新規な含気焼成食品およびその製造方法の提供。【解決手段】容器に収容された含気焼成食品の製造方法であって、リン酸架橋処理が施された加工デンプンと寒天と水とを含有する第一の組成物を加熱溶融し、冷却してゲル化物とし、該ゲル化物を破砕してゲル破砕物を得る工程と、前記ゲル破砕物と卵液とを混合して第二の組成物を得る工程と、起泡性原料を含有する第三の組成物をオーバーランが300~500%となるように起泡させて起泡物を得る工程と、前記第二の組成物と前記起泡物とを混合して含気組成物を得る工程と、前記含気組成物を容器に収容し、焼成して、含気焼成食品を得る工程とを有し、前記加工デンプンの配合量が前記含気組成物の総質量に対して2~4質量%となる量、前記寒天の配合量が前記含気組成物の総質量に対して0.1~1.0質量%となる量である。【選択図】なし
