Gluten-free food composition and method for producing same

Abstract

To produce a completely gluten-free food composition using nutritious grains, which is soft and easy to eat. [Solution] A method for producing a food composition includes an intermediate dough production step of preparing an intermediate dough by mixing sugars, salt, leavening agent, water and quinoa flour, and a final dough production step of preparing a final dough by mixing the intermediate dough with multiple thickening polysaccharides, and the most important feature of the food composition produced by this production method is that the intermediate dough does not contain gluten.

Description

[Technical Field]

[0001] The present invention relates to gluten-free food compositions. [Background technology]

[0002] Rice flour bread is known as a gluten-free food composition (Patent Document 1), but commonly used grains such as rice flour have low nutritional value. Quinoa, on the other hand, is known as a highly nutritious gluten-free ingredient rich in D-amino acids. However, when quinoa is powdered to produce bread, the dough is difficult to mold and the taste is hard compared to gluten-free flours such as rice flour. Therefore, wheat flour is mixed in as a binder to make bread and other products that are easier to mold and have an improved taste (Patent Document 2).

[0003] In hospitals, there is a demand for foods that are completely gluten-free and highly nutritious for patients with symptoms such as wheat allergies. This is true not only for hospitals, but also for nursing homes, facilities that provide in-flight meals on airplanes, various cafes, and food manufacturers that provide bread and confectionery to various facilities including hospitals. Therefore, there has been a demand for food compositions such as bread that are completely gluten-free and soft and easy to eat, using nutritious grains. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2023-116043 [Patent Document 2] Japanese Patent Application Laid-Open No. 2024-047420 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide food compositions such as completely gluten-free bread with good taste using quinoa, a food with high nutritional value. [Means for solving the problem]

[0006] The most important feature of the present invention is a method for producing a food composition, which includes an intermediate dough production step of producing an intermediate dough by mixing sugars, salt, a leavening agent, water, and quinoa flour, and a final dough production step of producing a final dough by mixing the intermediate dough with multiple thickening polysaccharides, and a food composition produced by this production method, wherein the intermediate dough does not contain gluten.

[0007] That is, the present invention is as follows. [1] A food composition containing sugars, salt, a leavening agent, multiple types of thickening polysaccharides, and quinoa flour, and not containing gluten. [2] The food composition of [1], wherein the multiple types of thickening polysaccharides include at least one of xanthan gum or tremel gum. [3] The food composition of [1], wherein the multiple types of thickening polysaccharides include a combination of at least one type of thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum and at least one type of thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC). [4] The food composition of [3], wherein the mixing ratio of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum to at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC) is 1.5-2.5:2.5-3.5 by weight. [5] The food composition according to [1], further comprising oils and fats. [6] The food composition according to any one of [1] to [5], wherein the food composition is bread. [7] A method for producing a food composition, comprising: an intermediate dough production step of preparing an intermediate dough by mixing sugars, salt, a leavening agent, water, and quinoa flour; and a final dough production step of preparing a final dough by mixing the intermediate dough with multiple types of thickening polysaccharides, A method for producing a food composition, wherein the intermediate dough does not contain gluten. [8] The method for producing a food composition according to [7], wherein the quinoa flour is contained in an amount of 80 to 96% by weight or more relative to the weight of the intermediate dough excluding water. [9] The method for producing a food composition according to [7], wherein the multiple types of thickening polysaccharides include at least one of xanthan gum or tremel gum.

[10] A method for producing a food composition according to [7], wherein the multiple types of thickening polysaccharides comprise a combination of at least one type of thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum and at least one type of thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC).

[11] A method for producing a food composition according to

[10] , wherein the mixing ratio of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum to at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC) is 1.5-2.5:2.5-3.5 by weight.

[12] The method for producing a food composition according to [7], further comprising mixing oils and fats in the final dough production step.

[13] The method for producing a food composition according to any one of [7] to

[12] , wherein the intermediate dough production step includes a step of adding water to a powder mixture of sugars, salt, a leavening agent and quinoa flour and kneading the mixture.

[14] The method for producing a food composition according to any one of [7] to

[12] , wherein the intermediate dough production step includes a step of adding sugars, salt, and a leavening agent to a solution of water and quinoa flour and kneading the mixture.

[15] The method for producing a food composition according to

[13] , wherein the food composition is bread.

[16] The method for producing a food composition according to

[14] , wherein the food composition is bread. [Effects of the Invention]

[0008] According to the method for producing a food composition of the present invention, food compositions such as bread made from quinoa that are rich in D-amino acids, highly nutritious, completely gluten-free, and have good taste can be obtained.

[0009] Gluten-free quinoa is a beneficial food ingredient for people with celiac disease and non-celiac gluten intolerance, which are common in Westerners. It also has a higher nutritional value than other grains and is considered useful for combating malnutrition. Furthermore, its high dietary fiber content is expected to suppress postprandial blood sugar rises, making it useful for overnutrition in conditions such as diabetes. To take advantage of these characteristics, the food composition of the present invention is produced using minimal additives. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is an explanatory diagram showing an outline of the production process of a food composition. [Figure 2] FIG. 2 is an explanatory diagram showing the details of the production process of the food composition (Example 1). [Figure 3] FIG. 3 is an illustration showing different details of the manufacturing process of the food composition (Example 2). [Figure 4] FIG. 4 is an illustration showing different details of the manufacturing process of the food composition (Example 3). [Figure 5] Figure 5 shows the volume of four types of bread samples: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa. [Figure 6] Figure 6 shows the specific volume of four types of bread samples: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa. [Figure 7] Figure 7 shows the chewiness of four types of bread samples: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa. [Figure 8]Figure 8 shows the aspect ratios of four types of bread samples: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa. [Figure 9] Figure 9 shows the hardness of four types of bread samples: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below. The present invention provides a food composition, including breads, that are easy to mold and have a good taste, by blending quinoa flour with a plurality of thickening polysaccharides.

[0012] The method for producing the food composition of the present invention includes an intermediate dough production step of producing an intermediate dough by mixing sugars, salt, a leavening agent, water, and quinoa flour, and a final dough production step of producing a final dough by mixing the intermediate dough with multiple thickening polysaccharides, and further includes a processing step.

[0013] 1. Intermediate fabric manufacturing process In the intermediate dough production process, an intermediate dough is produced by mixing sugars, salt, a leavening agent, water and quinoa flour.

[0014] There are no limitations on the method of mixing the ingredients when producing the intermediate dough, but for example, sugars, salt, a leavening agent, and quinoa flour can first be mixed to produce a mixed powder, and then water can be added to the produced powder and kneaded to produce the intermediate dough.

[0015] Alternatively, an intermediate dough can be produced by first mixing quinoa flour and water to produce a mixed solution, and then mixing and kneading the mixed solution with sugars, a leavening agent, and quinoa flour.

[0016] The sugars may be mixed in an amount of 5 to 15% by weight, preferably 7.5 to 12.5% ​​by weight, based on the weight of the intermediate dough excluding water (dough weight). It is particularly preferable to mix in approximately 8% by weight. Examples of sugars that can be used include beet sugar, white sugar, granulated sugar, and brown sugar, with beet sugar being preferred.

[0017] The salt may be mixed in an amount of 0.5 to 1.5% by weight, preferably 0.75 to 1.25% by weight, and particularly preferably about 1% by weight, based on the weight of the intermediate dough excluding water (dough weight).

[0018] The leavening agent may be mixed in an amount of 0.5 to 1.5% by weight, preferably 0.75 to 1.25% by weight, based on the weight of the intermediate dough excluding water (dough weight). It is particularly preferable to mix it in an amount of approximately 1% by weight. Dry yeast is preferably used as the leavening agent. Commercially available yeast can be used.

[0019] Quinoa flour may be mixed in an amount of 80% to 96% by weight, preferably 80% to 85% by weight, and particularly preferably approximately 80% by weight, based on the weight of the intermediate dough excluding water (dough weight). Quinoa flour can be produced by a standard method from Quinoa quinoa, a plant of the Chenopodiaceae family, or commercially available quinoa flour can also be used.

[0020] The moisture content of the intermediate dough may be adjusted to an appropriate amount. The intermediate dough produced is gluten-free.

[0021] 2.Final fabric manufacturing process In the final dough production process, multiple thickening polysaccharides are mixed into the intermediate dough produced in 1.

[0022] Examples of thickening polysaccharides that can be used include xanthan gum, tremel gum, agar, pectin, alginates, psyllium husk, guar gum, locust bean gum, cellulose, tamarind seed gum, psyllium seed gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC). It is desirable to use multiple thickening polysaccharides from among these. For example, two, three, four, five, six, or seven or more types of thickening polysaccharides can be used. Preferably, two types of thickening polysaccharides are used. Multiple types of thickening polysaccharides include at least xanthan gum or tremel gum. When two types of thickening polysaccharides are used, a preferred combination is xanthan gum and tremel gum. Examples of thickening polysaccharides that produce dough with a consistency similar to that achieved when xanthan gum is used, when quinoa flour is mixed with other ingredients such as a thickener, include glucomannan and guar gum. These thickening polysaccharides can be called xanthan gums. On the other hand, carrageenan, methylcellulose (MC), and hydroxypropyl methylcellulose (HPMC) are examples of thickening polysaccharides that, when quinoa flour is mixed with other thickeners and ingredients to prepare a dough, produce a dough with a hardness similar to that obtained when tremel gum is used. These thickening polysaccharides can be called tremel gums. Therefore, glucomannan or guar gum can be used instead of xanthan gum, and carrageenan, methylcellulose (MC), or hydroxypropyl methylcellulose (HPMC) can be used instead of tremel gum. For example, when multiple types of thickening polysaccharides are used, a combination of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum and at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropyl methylcellulose (HPMC) can be used.There is no limit to the number of types of thickening polysaccharides to be used in combination, and from the group consisting of xanthan gum, glucomannan, and guar gum, one type of xanthan gum, glucomannan, or guar gum, two types of xanthan gum and glucomannan, two types of xanthan gum and guar gum or two types of glucomannan and guar gum, or three types of xanthan gum, glucomannan, and xanthan gum can be used. Furthermore, from the group consisting of tremel gum, carrageenan, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC), one of tremel gum, carrageenan, methylcellulose (MC) or hydroxypropyl methylcellulose (HPMC); two of tremel gum and carrageenan, tremel gum and methylcellulose (MC), tremel gum and hydroxypropyl methylcellulose (HPMC), carrageenan and methylcellulose (MC) or carrageenan and hydroxypropyl methylcellulose (HPMC); three of tremel gum, carrageenan and methylcellulose (MC), tremel gum, carrageenan and hydroxypropyl methylcellulose (HPMC), tremel gum, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC), or carrageenan, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC); or four of tremel gum, carrageenan, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) can be used. When one, two or three types of polysaccharides are used from the group consisting of xanthan gum, glucomannan and guar gum, and one, two, three or four types of polysaccharides are used from the group consisting of tremel gum, carrageenan, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC), the number of types of thickening polysaccharides used will be two, three, four, five, six or seven. The mixing ratio of at least one type of polysaccharide thickening selected from the group consisting of xanthan gum, glucomannan and guar gum to at least one type of polysaccharide thickening selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) is 1.5 to 2.5:2.5 to 3.5, preferably 1.8 to 2.2:2.8 to 3.2, and more preferably 2:3 by weight.The thickening polysaccharide may be used in approximately the same amount as the salt and leavening agent mixed in "1. Intermediate dough production step."

[0023] In the final dough production step, fats and oils may be mixed. The fats and oils are not limited as long as they contain an ester compound of a fatty acid and glycerin, and both liquid fats and solid fats can be used. For example, butter, eggs, etc. can be used as the fats and oils. The fats and oils may be mixed in an appropriate amount.

[0024] 3. Processing process In the processing step, the final dough produced in "2. Final dough production step" is fermented and then shaped. If necessary, a secondary fermentation is performed, and the shaped dough is baked to produce a food composition. Examples of food compositions include bread, cupcakes, etc. This step can be carried out in the same manner as the process for producing ordinary bread or cupcakes.

[0025] The final food composition is characterized by being gluten-free, having a soft texture, and being easy to eat.

[0026] 1 is a diagram illustrating an outline of the method of the present invention, which comprises an intermediate dough preparation step A, a final dough preparation step B, and a processing step C. For example, if the final product is bread or cupcakes, processing step C is a step of fermenting the final dough, shaping the fermented dough, and then baking it. [Example]

[0027] [Example 1] FIG. 2 is a diagram illustrating the details of the method of the present invention, which includes the following steps: In step a related to intermediate dough production step A, an intermediate dough is produced by mixing sugars, salt, a leavening agent, water, and quinoa flour. In this step, the raw materials used were sugars, beet sugar, about 10% by weight of the weight of the intermediate dough excluding water (hereinafter referred to as "dough weight"), salt and dry yeast, each about 1% by weight of the dough weight, and quinoa flour, a total of about 85% by weight of the dough weight.

[0028] In step b, which is related to final dough production step B, the final dough is produced by mixing multiple thickening polysaccharides and fats and oils with the intermediate dough produced in step a. In this step, xanthan gum and tremel gum are used as the two types of thickening polysaccharides, in approximately the same amounts as the salt and leavening agent used in step a. In this step, an appropriate amount of fats and oils such as whole eggs and unsalted butter may also be mixed.

[0029] Regarding the processing step C, as an example, if the final product is bread or cupcakes, the final dough is subjected to a primary fermentation at about 30 to 40°C for a predetermined time in step c1, and then shaped into bread or cupcakes in step c2, and if necessary, a secondary fermentation is carried out after shaping, and the shaped dough is baked in an oven at 150 to 180°C for a predetermined time to produce bread or cupcakes.

[0030] The bread and cupcakes produced were tasted by nine people, including six of the inventors, and all tasters unanimously confirmed that both the bread and cupcakes had achieved the same softness as bread and cupcakes made from commercially available wheat flour.

[0031] [Example 2] Figure 3 is a diagram illustrating in detail step a related to intermediate dough production step A, in which step a1 involves mixing sugars, salt, a leavening agent, and quinoa flour to produce a mixed powder, and step a2 involves mixing the mixed powder produced in step a1 with water to produce an intermediate dough. The other steps are the same as in the example shown in Figure 2. In this example, all tasters unanimously confirmed that the bread and cupcakes produced had a softness equivalent to that of bread and cupcakes made with commercially available wheat flour.

[0032] [Example 3] Figure 4 is a diagram illustrating in detail another manufacturing method of step a related to intermediate dough manufacturing step A. In step a1, water and quinoa flour are mixed to prepare a mixed solution, and in step a2, sugars, salt, and a leavening agent are mixed with the mixed solution prepared in step a1 to prepare an intermediate dough. The other steps are the same as in the example of Figure 2. In this example, all tasters unanimously confirmed that the bread and cupcakes achieved were as soft as those made with commercially available wheat flour.

[0033] The food compositions produced in Examples 1 to 3 are bread or cupcakes, but are not particularly limited to bread, cookies, cupcakes, pancakes, etc., and may be food compositions made from fermented grains before or after baking.

[0034] The leavening agent used in Examples 1 to 3 was dry yeast, but there is no particular limitation as long as it is a gluten-free leavening agent, such as a biological leavening agent such as yeast or sourdough starter, or a chemical leavening agent such as baking powder or baking soda.

[0035] The thickening polysaccharides used in Examples 1 to 3 were xanthan gum and tremel gum, but there is no particular limitation on which two of them to use; they may be agar, pectin, alginic acids, psyllium husk, guar gum, locust bean gum, cellulose, tamarind seed gum, psyllium seed gum, carrageenan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), etc. Furthermore, fats and oils include butter and eggs, but are not particularly limited as long as they do not impair the effects of the present invention.

[0036] [Example 4] In contrast to the intermediate dough production process A in Examples 1 to 3, one type of tremel gum was used as a thickening polysaccharide in step b related to the final dough production process B. In this example, although molding using a mold is required, the final product has a larger volume and specific volume than final doughs using one or more thickening polysaccharides, including xanthan gum, and a final product with good productivity can be obtained. Furthermore, all tasters unanimously confirmed that this example also achieved a softness equivalent to that of bread and cupcakes made with commercially available wheat flour.

[0037] Other ingredients that may be included, as long as they do not impair the effects of the present invention, include fats and oils, emulsifiers, sweeteners such as stevia and aspartame, milk or dairy products such as cheese, skim milk powder, casein and whey powder, eggs such as whole eggs, egg yolks and egg whites and various egg processes, antioxidants such as tocopherol and tea extract, colorings such as β-carotene and caramel, flavorings, baking powder, various food ingredients such as cacao and cacao products, coffee and coffee products, herbs, fruits, fruit juice, jam, fruit sauce, seasonings, spices, vegetables, meat and seafood, preservatives, bittering agents, acidulants such as acetic acid, lactic acid and gluconic acid, pH adjusters, etc.

[0038] [Example 5] Materials and Methods Preparation of bread samples In this example, four types of bread samples were used: three types of quinoa bread containing different types of thickening polysaccharides, and one type of rice flour bread made from rice flour, which is gluten-free like quinoa.The combinations of thickening polysaccharides used in the bread samples were as follows: 1. Quinoa with only xanthan gum added (Quinoa X) 2. Quinoa with Tremelgum added (Quinoa T) 3. Quinoa with both xanthan gum and tremel gum added (Quinoa XT) 4. Rice flour with both xanthan gum and tremel gum added (Rice flour XT, control) The amount of thickening polysaccharide used per ingredient was as shown in Table 1. All ingredients other than the thickening polysaccharide were mixed in the same amount. After the first fermentation and shaping, the dough for each group was filled into an 8 cm x 5 cm pound cake mold and baked under the same conditions. The percentages in Table 1 are by weight.

[0039] [Table 1]

[0040] Evaluation items 1. Visual evaluation of formability The dough for each bread sample was shaped after the first fermentation and before the second fermentation, and the lateral spread of the dough and its ability to retain its shape were visually observed.

[0041] 2. Shape evaluation The shape of each bread sample was evaluated three hours after baking. The evaluation criteria were "volume (width x length x height)," "specific volume (volume ÷ weight)," "firmness (height ÷ width)" which reflects the degree of three-dimensional expansion, and "aspect ratio (width ÷ length)" which reflects the stability of the shape. Measurements were performed using a high-speed 3D laser volumeter (AR-01) manufactured by K-Axis Corporation. Each bread sample was removed from the pound cake mold and placed on the volumeter for measurement. A total of 24 measurements were performed on each sample.

[0042] 3. Physical property evaluation After baking, each bread sample was sealed in a polyethylene bag and stored at 20°C for 24 hours, and then its physical properties were evaluated. The evaluation criteria were "hardness," "adhesiveness," and "cohesion." Measurements were performed using a texture analyzer (CR-500DX-S2) manufactured by Sun Scientific Co., Ltd. Measurement conditions were a cylindrical plunger with a diameter of 20 mm, a clearance of 5 mm, a compression speed of 10 mm / s, and constant speed compression twice. Each bread sample was removed from the pound cake mold, and a 2 cm thick cut was made in the center and measured. A total of 10 measurements were performed on each bread sample.

[0043] statistical analysis The mean values ​​for volume, specific volume, firmness (height / width), aspect ratio, hardness, adhesiveness, and cohesiveness were calculated for each bread sample, and analysis of variance (ANOVA) was performed. P values ​​were corrected for multiple comparisons between groups using the Bonferroni method. A Levene test was performed on the aspect ratio using standard deviation as an index to evaluate the shape stability of the bread samples. All analyses were two-sided, with a significance level of P < 0.05. Statistical analysis was performed using STATA (version 17, StataCorp LLC, College Station, TX, USA).

[0044] result 1. Visual evaluation of formability Visual observation of the lateral spread and shape retention of each bread sample showed that Quinoa T's dough spread significantly horizontally, making it difficult to maintain the shape of the bread without a mold. On the other hand, Quinoa X, Quinoa XT, and Rice Flour XT's dough spread less horizontally than Quinoa T, and were able to maintain their shape without a mold.

[0045] 2. Shape evaluation The volume of each bread sample is shown in Figure 5. The volume of Quinoa X was 175±9 cm 3 , quinoa T is 208±9 cm 3 , Quinoa XT is 197±8 cm 3 Analysis of variance revealed a significant difference between the groups (P < 0.001), and multiple comparisons using the Bonferroni method showed that Quinoa T had a significantly higher volume than Quinoa X and Quinoa XT, and was the highest of all samples (both P < 0.001). Figure 6 shows the specific volume of each bread sample. Similar to the volume, the specific volume of Quinoa X was the highest for Quinoa T (P < 0.001).

[0046] Figure 7 shows the firmness of each bread sample. The firmness of Quinoa X was 0.90 ± 0.08, Quinoa T was 0.69 ± 0.04, and Quinoa XT was 0.78 ± 0.07. Multiple comparisons using the Bonferroni method showed that Quinoa X had the highest value (P < 0.001). Figure 8 shows the aspect ratio of each bread sample. No significant differences in aspect ratio were found among the four bread samples, including the control (P = 0.331). A Levene test was performed on the standard deviations of the aspect ratios between the bread samples, revealing a significant difference (P = 0.032). In particular, the standard deviation of Quinoa XT was 0.24, which was smaller than the other groups, indicating a tendency for less variance.

[0047] 3. Physical property measurements The hardness of each bread sample is shown in Figure 9. The hardness of Quinoa X was 7.2±0.5×10 4 N / m 2 , and quinoa T was 5.6±0.3×10 4 N / m 2 , and Quinoa XT was 6.3±0.6×10 4 N / m 2 Analysis of variance revealed a significant difference between the groups (P < 0.001), and multiple comparisons using the Bonferroni method showed that Quinoa T had significantly lower hardness than Quinoa X and Quinoa XT, and had the lowest value of all samples (both P < 0.001).

[0048] From the above results, Quinoa XT, which combines two types of thickeners, was easier to shape when making the dough than Quinoa XT with a single thickener, and after baking it expanded well and maintained its shape, with a balanced combination of moderate softness and chewiness. [Explanation of symbols]

[0049] A Intermediate fabric manufacturing process B Final dough manufacturing process C Processing process a, a1, a2 Detailed process of intermediate fabric manufacturing b Detailed process of final fabric production c, c1, c2 Detailed processing steps

Claims

1. The food composition contains sugars, salt, a leavening agent, multiple types of thickening polysaccharides, and quinoa flour, and is gluten-free.

2. 2. The food composition according to claim 1, wherein the plurality of thickening polysaccharides includes at least one of xanthan gum and tremel gum.

3. The food composition according to claim 1, wherein the plurality of thickening polysaccharides comprises a combination of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum and at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC).

4. The mixing ratio of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum to at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC) is 1.5 to 2.5:2.5 to 3.5 by weight. The food composition according to claim 3.

5. The food composition according to claim 1, further comprising oils and fats.

6. The food composition according to any one of claims 1 to 5, wherein the food composition is bread.

7. A method for producing a food composition, comprising: an intermediate dough production step of preparing an intermediate dough by mixing sugars, salt, a leavening agent, water, and quinoa flour; and a final dough production step of preparing a final dough by mixing the intermediate dough with multiple types of thickening polysaccharides, A method for producing a food composition, wherein the intermediate dough does not contain gluten.

8. The method for producing a food composition according to claim 7, wherein the intermediate dough contains 80 to 96% by weight or more of quinoa flour relative to the weight of the intermediate dough excluding water.

9. The method for producing a food composition according to claim 7, wherein the plurality of types of thickening polysaccharides includes at least one of xanthan gum and tremel gum.

10. The method for producing a food composition according to claim 7, wherein the multiple types of thickening polysaccharides comprise a combination of at least one type of thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum and at least one type of thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC).

11. The mixing ratio of at least one thickening polysaccharide selected from the group consisting of xanthan gum, glucomannan, and guar gum to at least one thickening polysaccharide selected from the group consisting of tremel gum, carrageenan, methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC) is 1.5 to 2.5:2.5 to 3.5 by weight. The method for producing a food composition according to claim 10.

12. The method for producing a food composition according to claim 7, wherein fats and oils are further mixed in the final dough production step.

13. The method for producing a food composition according to any one of claims 7 to 12, wherein the intermediate dough production step includes a step of adding water to a powder mixture of sugars, salt, a leavening agent, and quinoa flour and kneading the mixture.

14. The method for producing a food composition according to any one of claims 7 to 12, wherein the intermediate dough production step includes a step of adding sugars, salt, and a leavening agent to a solution obtained by mixing water and quinoa flour, and kneading the mixture.

15. The method for producing a food composition according to claim 13, wherein the food composition is bread.

16. The method for producing a food composition according to claim 14, wherein the food composition is bread.

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