Batter or food product obtained by baking said batter, and method for manufacturing same

A method for manufacturing batter or a food product obtained by baking the batter, the method comprising:

• a step for obtaining an air bubble-containing substance by performing mixing a raw material A containing plant-based or animal-based milk or a processed product thereof so to cause the raw material A to contain gas;
• and
• a step for obtaining batter by mixing a raw material B to the resulting air bubble-containing substance,
• wherein at least one among the raw material A and the raw material B contains an effective amount of cell structure material for maintaining air bubbles,
• wherein the amount of the cell structure material is 1.4% to 6.4% with respect to the total amount of the batter.

Batter or a food product obtained by baking the batter, containing an effective amount of cell structure material for maintaining air bubbles, wherein the amount of the cell structure material is 1.4% to 6.4% with respect to the total amount of the batter,

• obtained by a manufacturing method comprising:
• a step for obtaining an air bubble-containing substance by performing mixing a raw material A containing plant-based or animal-based milk or a processed product thereof so to cause the raw material A to contain gas;
• and
• a step for obtaining batter by mixing a raw material B to the resulting air bubble-containing substance.

Batter, or a baked food product having uniform air bubbles obtained by baking the batter, which contains:

• plant-based or animal-based milk or a processed product thereof,
• cell structure material,
• sugars,
• flour, and
• emulsified oil and fat,
• wherein the amount of the cell structure material is 1.4% to 6.4% with respect to the total amount of the batter.