A coagulation inhibitor for starch-based food dough during heating, and a method for producing starch-based food using the same.

Abstract

To provide a coagulation inhibitor for starch-based food dough during heating, which can effectively suppress coagulation of the dough during heating without substantially affecting the flavor of the dough, and a method for producing starch-based food using the same. [Solution] The coagulation inhibitor for starch-based food dough during heating according to the present invention contains yeast-derived components other than glutathione as active ingredients. According to the present invention, coagulation of starch-based food dough during heating is effectively suppressed, making it possible to easily produce, for example, a larger, softer choux pastry with less dough. Furthermore, according to the present invention, unnecessary hardening of the dough due to freezing or oiling can be prevented, and instead, the extensibility during heating can be increased.

Description

Technical Field

[0001] The present invention relates to a coagulation inhibitor for starch-based food dough during heating, and a method for producing starch-based food using the same.

Background Art

[0002] Pastries are confectioneries made using materials such as flour, butter, shortening, baking powder, eggs, etc. They are distinguished from breads in that they contain a large amount of fat, and generally have a crispy and thin texture.

[0003] Among these pastries, cream puffs, cream puffs, éclairs, French cruellers, etc. are produced by baking or frying a dough called cream puff dough (puff dough) or French crueller dough to increase the volume and forming a so-called puff skin.

[0004] Here, it has been pointed out that if the volume increase by baking or frying decreases, the characteristic crispy texture may not be sufficiently obtained, which may lead to a decrease in consumers' willingness to purchase. One of the causes of the decrease in volume increase is that the starch contained in food dough such as puff dough coagulates due to the heat applied during baking or frying, inhibiting the volume increase of the entire dough.

[0005] In response to such problems, for example, in Patent Documents 1 to 3, a modified starch is prepared by performing a pretreatment such as introducing a predetermined functional group into starch or heating and mixing starch and saccharides to change the structure of starch, and using this as a material for starch-based food dough as described above. Alternatively, it has also been proposed to add an emulsifier to (unprocessed) starch-based food dough to increase the volume of the entire dough.

[0006] However, the techniques described in the former patent documents 1-3 require pretreatment to obtain modified starch, and the latter technique of adding emulsifiers has been criticized for impairing the flavor of the resulting dough. In this regard, further technological development is needed to suppress the coagulation of starch-based food dough when heated. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2018-9076 [Patent Document 2] Special Publication No. 2005-54028 [Patent Document 3] Japanese Patent Application Publication No. 5-276882 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] The present invention aims to solve the above-mentioned problems, and its objective is to provide a coagulation inhibitor for starch-based food dough during heating that can effectively suppress coagulation of the dough during heating without substantially affecting the flavor of the dough, and a method for producing starch-based food using the same. [Means for solving the problem]

[0009] The present invention is a coagulation inhibitor for starch-based food doughs during heating, which contains yeast-derived components other than glutathione as active ingredients.

[0010] In one embodiment, the yeast-derived component is at least one selected from the group consisting of yeast and yeast extract.

[0011] The coagulation inhibitor for starch-based food doughs during heating according to the present invention further contains plant protein.

[0012] In one embodiment, the plant protein is at least one selected from the group consisting of kidney bean-derived proteins and cereal-derived proteins.

[0013] In one embodiment, the starch-based food dough is a dough that does not contain active yeast.

[0014] The present invention also relates to a method for producing starch-based food products, comprising the steps of mixing starch-based food material with the above-mentioned coagulation inhibitor to obtain a dough, and heating the dough.

[0015] The present invention also relates to a leavening agent for food dough that does not contain active yeast, and which contains a yeast-derived component other than glutathione as an active ingredient. [Effects of the Invention]

[0016] According to the present invention, the coagulation of starch-based food dough during heating can be effectively suppressed, making it possible to easily produce, for example, a voluminous yet moist and soft choux pastry. Furthermore, according to the present invention, unnecessary hardening of the dough due to freezing or oiling can be prevented, and instead, its extensibility during heating can be enhanced. [Brief explanation of the drawing]

[0017] [Figure 1] (a) to (e) are photographs comparing each of the choux pastry prepared in Examples 6 to 10 with the choux pastry prepared in Comparative Example 2. [Modes for carrying out the invention]

[0018] The present invention will be described in detail below.

[0019] (An inhibitor of coagulation during heating of starch-based food doughs) The coagulation inhibitor for starch-based food doughs during heating according to the present invention (hereinafter sometimes simply referred to as "coagulation inhibitor") contains a yeast-derived component as an active ingredient.

[0020] In the present invention, the yeast-derived component is composed of yeast, yeast extract, and combinations thereof, and includes, for example, the cells themselves, a predetermined compound produced by yeast, a mixture containing at least one of such compounds, and combinations thereof.

[0021] Yeast can be generally used in the food industry, and examples include brewer's yeast, baker's yeast, Torula yeast, sake yeast, and combinations thereof. From the viewpoint of being a by-product of beer production and being easily available as an upcycle material, yeast is preferably brewer's yeast. Specific examples of yeast include those belonging to the genera Saccharomyces, Candida, Torulopsis, Zygosaccharomyces, Schizosaccharomyces, Pichia, Yarrowia, Hansenula, Kluyveromyces, Debaryomyces, Geotrichum, Wickerhamia, Fellomyces, and Sporobolomyces.

[0022] Yeast extract is a form of utilization of yeast and includes compounds or mixtures thereof obtained by decomposing and extracting the cells themselves. The components constituting the yeast extract are not particularly limited, and examples include amino acids, nucleic acid-related substances, minerals, and vitamins, and combinations thereof.

[0023] In this invention, the term "yeast-derived component" includes components other than glutathione. Glutathione is a type of peptide that yeast can produce and is composed of three amino acids: glutamic acid, cysteine, and glycine. Here, the term "yeast-derived component other than glutathione" does not exclude cases where glutathione is included in the coagulation inhibitor of this invention, but rather means that other components other than glutathione are included as essential components of the yeast-derived component. In that sense, the coagulation inhibitor of this invention may or may not contain glutathione, as long as it contains other yeast-derived components other than glutathione.

[0024] Yeast-derived components may be provided in the form of commercially available formulations containing yeast and / or yeast extract.

[0025] In the present invention, the content of yeast-derived components is preferably 0.001% to 10% by mass, more preferably 0.005% to 0.01% by mass, based on the total mass of the coagulation inhibitor. If the content of yeast-derived components is less than 0.001% by mass, it may not exhibit a sufficient coagulation inhibitory effect on starch-based food dough. If the content of yeast-derived components exceeds 10% by mass, the resulting starch-based food dough may become hard and its extensibility may decrease.

[0026] The coagulation inhibitor of the present invention further contains plant protein.

[0027] In the present invention, plant proteins can act to improve the coagulation inhibitory effect on starch-based food doughs and to reinforce the formation of the dough's framework. Plant proteins include plant-derived proteins themselves that are commonly used in the food industry, as well as their degradation products (e.g., enzymatic hydrolysates, hydrolysates), and combinations thereof.

[0028] Plant-based proteins include, for example, proteins derived from legumes or grains, their breakdown products, and combinations thereof. Specific examples of plant-based proteins include proteins derived from kidney beans, peas, soybeans, grains (e.g., proteins derived from rice, wheat, barley, corn, etc.), and combinations thereof. Plant-based proteins are preferably derived from kidney beans and grains, or combinations thereof, because they have little impact on color and flavor and are non-allergenic materials.

[0029] In this invention, the plant protein content is preferably 0.001% to 10% by mass, more preferably 0.01% to 0.05% by mass, based on the total mass of the coagulation inhibitor. If the plant protein content is less than 0.001% by mass, it may not exhibit a sufficient coagulation inhibitory effect on starch-based food dough. If the plant protein content exceeds 10% by mass, the resulting starch-based food dough may become hard and its extensibility may decrease.

[0030] The coagulation inhibitor of the present invention may further contain other components.

[0031] Other ingredients include antioxidants, emulsifiers, preservatives, stabilizers, sweeteners, color fixatives, colorants, seasonings, pH adjusters, acidulants, and processing aids, as well as combinations thereof. More specific examples of these other ingredients, though not limited to, include salt, sugar, brown sugar syrup, corn syrup, rice koji, fruit juice, ascorbic acid, sodium ascorbate, calcium ascorbate, tocopherol, dried egg white, propylene glycol alginate, alcohol preparations, acetic acid, calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, aspartic acid, glycine, and propylene glycol. The content of these other ingredients is not particularly limited, and appropriate amounts can be selected by those skilled in the art as long as they do not inhibit the effects described above as coagulation inhibitors.

[0032] The coagulation inhibitor of the present invention can, for example, suppress the coagulation of starch-based food dough when it is heated, thereby preventing or reducing the loss of extensibility of the dough. For example, even if the starch-based food dough to which the coagulation inhibitor of the present invention is added does not contain active yeast, the resulting food dough will not coagulate when heated, and in fact, it can promote expansion compared to dough without the inhibitor. In this respect, the coagulation inhibitor of the present invention also functions as an expansion promoter for starch-based food dough that does not contain active yeast.

[0033] (Method of manufacturing starch-based foods) Starch-based foods can be manufactured using the above-mentioned coagulation inhibitor in the following manner, for example.

[0034] First, in the method of the present invention, a starch-based food material is mixed with the above-mentioned coagulation inhibitor to produce a dough.

[0035] Starch-based food materials are food raw materials that contain starch as the main component and can be used in the manufacture of various processed foods, and include, for example, dried powders and / or pastes of grains, legumes, and tubers. Examples of grains include wheat, rice, corn, barley, oats, and rye, as well as pseudocereals such as buckwheat. Examples of legumes include adzuki beans, cowpeas, mung beans, black beans, wild beans, kidney beans, safflower beans, lima beans, broad beans, peas, chickpeas, lentils, soybeans, and peanuts. Examples of tubers include sweet potatoes, cassava, potatoes, Jerusalem artichokes, apios, taro, konjac, Chinese yam, wild yam, and daikon radish.

[0036] In the present invention, the mixing ratio of the starch-based food material and the above-mentioned coagulation inhibitor is not particularly limited, and an appropriate amount can be selected by those skilled in the art depending on the type of starch-based food to be manufactured, the type of starch-based food material used, etc.

[0037] The dough may also contain a predetermined amount of water. Furthermore, the dough may contain other components similar to those of the coagulation inhibitor described above. The other components that may be contained in the dough may be the same as or different from the other components that may be contained in the coagulation inhibitor described above. The amount of water and / or other components that may be contained in the dough in the present invention is not particularly limited, and an appropriate amount can be selected by those skilled in the art depending on the type of starch-based food to be manufactured, the type of starch-based food material used, etc.

[0038] The dough may be kneaded, fermented, and matured, either mechanically or by hand, as needed. The dough may also be cut to appropriate sizes and shaped into predetermined forms, as needed.

[0039] Next, the dough is heated.

[0040] The dough is heated through processes commonly used in the manufacture of processed foods, such as baking, steaming, oiling, boiling, and microwave irradiation (heating by microwave oven), as well as combinations thereof. The temperature applied for heating the dough is not particularly limited, as it varies depending on the type of starch-based food being manufactured, the type of starch-based food material used, the size of the dough, etc., but can be appropriately selected by those skilled in the art from a range such as 50°C to 270°C, preferably 70°C to 210°C.

[0041] In this invention, when heating is initiated, the coagulation of the dough is prevented or reduced, and the dough is instead made to expand more easily. This allows the dough to expand to a larger, more airy, and / or softer state. For example, if the dough is choux pastry, it is possible to produce softer and larger choux pastry compared to choux pastry without the coagulation inhibitor, or to produce choux pastry of the same size as that obtained using choux pastry without the coagulation inhibitor in a shorter amount of time.

[0042] After heating, additional cooking may be performed as needed, for example, after cooling (e.g., filling with cream if choux pastry has been prepared).

[0043] In this way, starch-based foods can be manufactured.

[0044] The starch-based foods that can be manufactured in this way are not particularly limited, but examples include cream puffs, eclairs, Danish pastries, bagels, donuts, steamed buns (meat buns, sweet bean paste buns, pizza buns, steamed buns, steamed bread, sliced ​​bread, savory bread, pancakes, rice flour bread, karukan (a type of Japanese confectionery), churros, French crullers, and pizza dough. In particular, cream puffs or eclairs are preferred as starch-based foods because they can form a soft and large outer layer. [Examples]

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0046] (Example 1: Preparation and evaluation of starch solution (DE1)) In this example, brewer's yeast (HB-P02, manufactured by Asahi Group Foods Co., Ltd.; inactive) was used alone as the coagulation inhibitor (E1) below.

[0047] 95g of water was placed in a container, and 5g of potato starch was added while stirring with a propeller mixer. Next, the above-mentioned coagulation inhibitor (E1) was added to the container at a concentration of 4% (0.2g) relative to the amount of potato starch added. The container was then transferred to a water bath and heated until it reached 75°C, after which it was stirred for another 30 minutes. After that, the container was removed from the water bath and cooled to 40°C to obtain starch solution (DE1).

[0048] The viscosity of the obtained starch solution was measured using a Type B viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) at 40°C and 30 rpm. The results are shown in Table 1.

[0049] (Example 2: Preparation and evaluation of starch solution (DE2)) In this example, yeast extract (Eastock GT-Pd, manufactured by Asahi Group Foods Co., Ltd.) was used alone as the coagulation inhibitor (E2) below.

[0050] A starch solution (DE2) was obtained in the same manner as in Example 1, except that the above-mentioned coagulation inhibitor (E2) was used instead of the coagulation inhibitor (E1) used in Example 1. The viscosity of the starch solution (DE2) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0051] (Example 3: Preparation and evaluation of starch solution (DE3)) White kidney bean powder (Beans Market, manufactured by Nippon Kurashia Food Supply Co., Ltd.) was used alone as the coagulation inhibitor (E3) in this embodiment.

[0052] A starch solution (DE3) was obtained in the same manner as in Example 1, except that the above-mentioned coagulation inhibitor (E3) was used instead of the coagulation inhibitor (E1) used in Example 1. The viscosity of the starch solution (DE3) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0053] (Example 4: Preparation and evaluation of starch solution (DE4)) In this example, rice protein (Kometan - Pure - manufactured by Glico Nutrition Foods Co., Ltd.) alone was used as the coagulation inhibitor (E4) below.

[0054] A starch solution (DE4) was obtained in the same manner as in Example 1, except that the above-mentioned coagulation inhibitor (E4) was used instead of the coagulation inhibitor (E1) used in Example 1. The viscosity of the starch solution (DE4) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0055] (Example 5: Preparation and evaluation of starch solution (DE5)) A coagulation inhibitor (E5) was obtained by mixing yeast extract (Eastock GT-Pd manufactured by Asahi Group Foods Co., Ltd.), white kidney bean powder (Beans Market white kidney bean powder manufactured by Nippon Kurashia Food Supply Co., Ltd.), and rice protein (Kometan-Kisui- manufactured by Glico Nutrition Foods Co., Ltd.) in equal amounts.

[0056] A starch solution (DE5) was obtained in the same manner as in Example 1, except that the above-mentioned coagulation inhibitor (E5) was used instead of the coagulation inhibitor (E1) used in Example 1. The viscosity of the starch solution (DE5) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0057] (Comparative Example 1: Preparation and Evaluation of Starch Solution (DC1)) A starch solution (DC1) was prepared in the same manner as in Example 1, except that it did not contain the coagulation inhibitor (E1) used in Example 1. The viscosity of the starch solution (DC1) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0058] [Table 1]

[0059] As shown in Table 1, the starch solutions (DE1) to (DE5) containing the coagulation inhibitors (E1) to (E5) of Examples 1 to 5 all showed a decrease in viscosity compared to the starch solution (DC1) of Comparative Example 1, which was prepared without the coagulation inhibitors. This indicates that when starch-based food dough is prepared using the coagulation inhibitors (E1) to (E5) of Examples 1 to 5 and heated, the coagulation of the dough due to heating tends to be suppressed.

[0060] (Examples 6-10: Preparation and evaluation of choux pastry (SE1)-(SE5)) Using the coagulation inhibitors (E1) to (E5) obtained in Examples 1 to 5, choux pastry (for cream puffs) was prepared as follows.

[0061] 140g of water and 0.5g of salt were placed in a copper pot and heated over low heat. After boiling, 100g of unsalted margarine (margarine for cream puffs manufactured by Kaneka Foods Co., Ltd.) was added and dissolved. Next, 100g of pre-mixed and sieved wheat flour (cake flour) was added, and then the coagulation inhibitors (E1) to (E5) obtained in Examples 1 to 5 were added in the masses shown in Table 1, and the mixture was stirred with a spatula for 75 seconds.

[0062] After cooling the pot by touching it to a damp cloth for 10 seconds, 300g of whole eggs were added in four batches, stirring quickly each time to obtain choux pastry. 40g of the choux pastry was piped into a piping bag with a 9mm round tip. After spraying with water using a spray bottle, it was baked at 200°C for 25 minutes. After cooling to room temperature, it was packaged and left to stand at room temperature for 24 hours to obtain choux pastry (SE1) to (SE5). Four samples were prepared for each of these choux pastry (SE1) to (SE5), and the size of each sample was measured with calipers. The average value (rounded to the nearest whole number) was calculated. The results are shown in Table 2. Furthermore, representative samples of the choux pastry (SE1) to (SE5) from Examples 6 to 10 were selected and photographed alongside the choux pastry (SC1) of Comparative Example 2, which will be described later (Figure 1).

[0063] (Comparative Example 2: Preparation and Evaluation of Choux Pastry (SC1)) Except for not adding any of the coagulation inhibitors (E1) to (E5) obtained in Examples 1 to 5, a choux pastry (SC1) was obtained in the same manner as in Examples 6 to 10 above. The size of four samples of this choux pastry (SC1) was measured with calipers, and the average value (rounded to the nearest whole number) was calculated. The results are shown in Table 2. Furthermore, a representative sample of the choux pastry (SC1) obtained in this manner was selected and photographed alongside each of the choux pastry (SE1) to (SE5) from Examples 6 to 10 as described above (Figure 1).

[0064] [Table 2]

[0065] As shown in Table 2, the choux pastry shells (SE1) to (SE5) produced in Examples 6 to 10 were all larger in both the vertical and horizontal directions compared to the choux pastry shell (SC1) of Comparative Example 2, indicating that the shells expanded during firing without solidifying. Furthermore, as shown in Figure 1, this trend was also evident in the height direction of the produced choux pastry shells, showing that the choux pastry shells (SE1) to (SE5) produced in Examples 6 to 10 had expanded in the height direction to a degree that was visible to the naked eye compared to the choux pastry shell (SC1) of Comparative Example 2.

[0066] (Example 11: Preparation of coagulation inhibitor (E6)) A coagulation inhibitor (E6) was obtained by mixing 40 parts by mass of yeast extract (Eastock GT-Pd manufactured by Asahi Group Foods Co., Ltd.), 15 parts by mass of white kidney bean powder (Beans Market white kidney bean powder manufactured by Nippon Kurashia Food Supply Co., Ltd.), and 45 parts by mass of rice protein (Kometan-Kisui- manufactured by Glico Nutrition Foods Co., Ltd.).

[0067] (Example 12: Preparation and evaluation of cocoa powder-based choux pastry (KE6)) 165g of water and 20g of milk were placed in a copper pot and heated over low heat. After boiling, 100g of unsalted margarine (Margarine for cream puffs manufactured by Kaneka Foods Co., Ltd.) was added and dissolved. Next, 104.5g of pre-mixed and sieved wheat flour (cake flour) was added, and then the coagulation inhibitor (E6) obtained in Example 11, cocoa powder, granulated sugar, and salt were added in the amounts shown in Table 3, and the mixture was stirred with a spatula for 75 seconds.

[0068] After cooling the pot by touching it to a damp cloth for 10 seconds, 240g of whole eggs were added in four batches, stirring quickly each time to obtain choux pastry (KE6). The dough (KE6) was cooled to 25°C, and its viscosity was measured using a Brookfield viscometer (Brookfield DV-II). The results are shown in Table 3.

[0069] (Comparative Example 3: Preparation and Evaluation of Choux Pastry with Cocoa Powder (KC2)) A choux pastry (KC2) containing cocoa powder was prepared in the same manner as in Example 12, except that the coagulation inhibitor (E6) obtained in Example 11 was not used. The viscosity of this choux pastry (KC2) was measured in the same manner as in Example 12. The results are shown in Table 3.

[0070] [Table 3]

[0071] As shown in Table 3, the choux pastry (KE6) prepared in Example 12 had a viscosity approximately 20,000 cp lower than that of the choux pastry (KC2) in Comparative Example 3. This indicates that the coagulation inhibitor (E6) from Example 11, added to the choux pastry (KE6) in Example 12, effectively reduced the viscosity of the choux pastry.

[0072] (Example 13: Preparation and evaluation of cocoa powder-based choux pastry (SE7)) 165g of water and 20g of milk were placed in a copper pot and heated over low heat. After boiling, 100g of unsalted margarine (Margarine for cream puffs manufactured by Kaneka Foods Co., Ltd.) was added and dissolved. Next, 104.5g of pre-mixed and sieved wheat flour (cake flour) was added, followed by 0.1g of the coagulation inhibitor (E6) obtained in Example 11, and the amounts of cocoa powder, granulated sugar, and salt shown in Table 4. The mixture was then stirred with a spatula for 75 seconds.

[0073] After cooling the pot by touching it to a damp cloth for 10 seconds, 240g of whole eggs were added in four batches, stirring quickly each time to obtain choux pastry. 40g of the choux pastry was piped into a piping bag with a 9mm round tip. After spraying with water using a spray bottle, it was baked at 200°C for 30 minutes. After it had cooled down, it was packaged and left to stand at room temperature for 24 hours to obtain choux pastry (SE7). Six samples were prepared from this choux pastry (SE7), and the size of each sample was measured with calipers. Of the six measured samples, the number of samples with a length and width (length mm × width mm) of 70mm × 50mm or larger was counted. The results are shown in Table 4.

[0074] (Examples 14-18: Preparation and evaluation of cocoa powder-based choux pastry (SE8)-(SE12)) Choux pastry shells (SE8) to (SE12) were obtained in the same manner as in Example 13, except that the amount of coagulation inhibitor (E6) obtained in Example 11 was changed to 0.5g, 1g, 1.5g, 2g, and 3g, respectively. For these choux pastry shells (SE8) to (SE12), the number of pieces with a length and width (length mm × width mm) of 70 mm × 50 mm or larger was counted from among the 6 samples of each choux pastry shell, in the same manner as in Example 13. The results are shown in Table 4.

[0075] (Comparative Example 4: Preparation and Evaluation of Cocoa Powder-Based Choux Pastry (SC4)) Choux pastry (SC4) was obtained in the same manner as in Example 13, except that the coagulation inhibitor (E6) obtained in Example 11 was not added. For this choux pastry (SC4), the number of samples with dimensions (length mm × width mm) of 70 mm × 50 mm or larger was counted from among 6 samples, in the same manner as in Example 13. The results are shown in Table 4.

[0076] [Table 4]

[0077] As shown in Table 4, the choux pastry (SE7) to (SE12) produced in Examples 13 to 18 all expanded to a number greater than the target size (70 mm in length x 50 mm in width) compared to the choux pastry (SC4) of Comparative Example 4, indicating that the coagulation inhibitor (E6) from Example 11 contained in the choux pastry effectively contributed to this expansion.

[0078] Furthermore, in the choux pastry (SE7) to (SE10) prepared in Examples 13 to 16, the number of choux pastry pieces exceeding the target size tended to increase as the amount of added coagulation inhibitor (E6) increased. Considering the need to reduce the amount of coagulation inhibitor (E6) added, it can be seen that the amount of coagulation inhibitor (E6) added to the choux pastry (SE8) and (SE9) prepared in Examples 14 and 15 was sufficient to expand the choux pastry more efficiently. [Industrial applicability]

[0079] The present invention is useful, for example, in the food industry such as confectionery and bread making; in retail stores such as convenience stores, supermarkets, and department stores; in restaurants and bento box shops; and the like.

Claims

1. A coagulation inhibitor for starch-based food doughs during heating, containing yeast-derived components other than glutathione as active ingredients.

2. The coagulation inhibitor for starch-based food dough during heating according to claim 1, wherein the yeast-derived component is at least one selected from the group consisting of yeast and yeast extract.

3. Furthermore, the coagulation inhibitor for starch-based food dough during heating according to claim 1, further containing plant protein.

4. The coagulation inhibitor for starch-based food dough during heating according to claim 1, wherein the plant protein is at least one selected from the group consisting of kidney bean-derived proteins and grain-derived proteins.

5. The coagulation inhibitor for a starch-based food dough during heating according to claim 1, wherein the starch-based food dough is a dough that does not contain active yeast.

6. A method for producing a starch-based food product, comprising the steps of: mixing a starch-based food material with a coagulation inhibitor according to any one of claims 1 to 5 to obtain a dough; and heating the dough.

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