puffed food

Abstract

A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging device satisfies the following ranges: [Specific surface area] (1A) Specific surface area of solid regions: 6-22 / mm (1B) Specific surface area of voids: 3-8 / mm

Description

[Technical Field]

[0001] The present disclosure relates to an expanded food having a new cell structure (sudachi). Preferably, the present disclosure relates to an expanded food that is substantially free of wheat-derived protein and has a new cell structure. [Background Art]

[0002] The cell structure of bread, which is a type of expanded food, is called "sudachi" and is recognized as an important factor that determines the texture of bread. At production sites, sudachi is regarded as an important quality indicator, and it is said that trained experts can predict the texture of bread from the visual state of sudachi (Non-Patent Documents 1 to 2). For this reason, attempts have been made to quantify the relationship between bread texture and sudachi (see Non-Patent Document 3).

[0003] In recent years, the demand for gluten-free foods has increased. Gluten-free foods were once understood to be foods for a small number of people who cannot ingest gluten due to reasons such as celiac disease or gluten intolerance, but with the recent rise in diet and health awareness, the demand has expanded to general consumers.

[0004] For gluten-free foods, a plurality of patent applications have been filed as listed below. For example, Patent Document 1 describes a method for producing a bread-like food that has a fluffy texture and does not use wheat protein, which method comprises baking a dough containing egg, unripened cheese or fermented milk, a leavening agent, plant protein (excluding wheat protein) or milk protein, and xanthan gum and / or guar gum. Such a bread-like food, which uses leavening agents mainly including eggs, cheese, and baking powder and does not use wheat protein, is known as "cloud bread" due to its fluffy texture. Patent Document 2 describes a method for producing bakery products mainly composed of soy protein instead of wheat protein, in which a bakery dough containing 5-30% by weight of powdered soy protein, 10-30% by weight of oil, 2-20% by weight of eggs, and 45-58% by weight of water, and starches in an amount less than 50% by weight relative to the powdered soy protein, is formed and then heated to expand. Such bakery products have a soft crust, a soft and melt-in-your-mouth texture, and have a texture similar to bread or donuts even without using any wheat flour. Patent Document 3 describes a method for producing gluten-free baked goods, which involves baking a dough or batter containing approximately 10-75% by weight of whole eggs, approximately 5-15% by weight of water-dispersible soy protein isolate, approximately 0.1-2.0% by weight of hydrophilic colloid, and water, and which does not contain wheat flour, to form a support matrix. Such baked goods are considered useful in weight loss programs through dietary therapy, such as low-carb diets, because they have a low carbohydrate content.

[0005] Furthermore, although they are not gluten-free foods, many bakery products containing fermented milk products such as fermented milk and yogurt, as well as methods for producing bread using lactic acid bacteria, have been proposed, as described in Patent Document 1 above. For example, Patent Document 4 describes a method of producing bread by adding fermented milk to bread dough mainly composed of wheat flour without sterilization, and states that this method has effects such as increasing the tensile strength of the dough (making the dough firmer), shortening the fermentation time, producing fine-textured, high-quality bread, and extending the staling period of the bread. Patent Document 5 describes a method of producing bread by adding fermented milk in an amount of 1 to 30 parts by weight per 100 parts by weight of wheat flour, allowing lactic acid bacteria to be present in the dough in a live state, and allowing it to mature. It also states that this method yields flavorful bread with a rich milk and butter flavor. Patent document 6 describes a method of producing bread by baking a dough that contains hop yeast and cereal flour such as wheat flour, further enriched with lactic acid bacteria, and states that the addition of lactic acid bacteria can impart a unique, refreshing aroma to the bread. Patent Document 7 describes a method for producing fermented confectionery by preparing a fermented flour product by fermenting wheat flour and / or rye flour with yeast and lactic acid bacteria, adding other grain flours to the primary fermentation substrate, fermenting it, and then adding grain flours other than wheat flour and rye flour to the fermented product one or more times, then mixing in seasonings such as eggs and oils, shaping it, and baking it. It is described that this method yields confectionery with high nutritional value, sufficient fermented flavor, and good texture such as umami, water retention, flexibility, and extensibility. Patent Document 8 describes a method of producing bread using a soaked product prepared by soaking partially hulled wheat grains having a specific hulling rate and particle size in water containing lactic acid bacteria. It states that this method results in bread with a rich aroma, very sweet taste, and a good balance between the hardness of the wheat grains and the softness of the surrounding dough, due to the influence of the granular partially hulled wheat grains contained in the bread. Patent Document 9 describes a method of producing bread by adding a lactic acid bacteria starter, obtained by fermenting wheat flour, carbohydrates, and water with lactic acid bacteria, to the bread dough ingredients. It states that this method allows for even cooking during baking, resulting in a thin crust, a finer texture, and the production of bread with excellent elasticity and water retention. Patent document 10 describes a method of producing bread in which a flavoring liquid obtained by fermenting molasses with lactic acid bacteria is added during the bread-making process, and it is said that this method can impart a unique flavor and aroma not found in conventional breads. Patent document 11 describes a method for producing sourdough bread using wheat flour or rice flour as the raw material. Specifically, it describes a manufacturing method in which a lactic acid dough is made by fermenting primary raw material flour with lactic acid bacteria, to which secondary raw material flour is added, and the dough is kneaded and then baked, thereby enabling the production of sourdough bread in a short time and in large quantities. Patent document 12 also describes a method for producing sourdough bread. It states that when producing sourdough starter using grain flours such as wheat flour and rye flour, the amount of GABA produced increases significantly by using a combination of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria. Patent documents 13 and 14 describe methods for producing pizza crust using dairy products containing lactic acid bacteria, such as yogurt. Patent document 13 describes how pizza crust can be produced by adding bound water consisting of milk, yogurt, and cheese to wheat flour, the main ingredient of pizza dough, and then kneading and shaping the mixture, resulting in a texture and flavor equivalent to that of pizza baked immediately after mixing, even when frozen or refrigerated. Patent document 14 describes how pizza crust (bread) can be produced by mixing dairy products containing lactic acid bacteria and baker's yeast with cereal flour, then fermenting the resulting starter, and incorporating it into pizza dough. It describes how this pizza crust develops a good brown color when baked, has a fragrant and rich flavor, and a moist and chewy texture. Patent document 15 describes a composite biscuit product comprising a filling containing yogurt powder with a live lactic acid bacteria culture and 10 to 30% by weight of dry starch with a moisture content of less than 8% by weight, having a water activity of 0.05 to 0.25 (measured with Aqualab CX-2 or Series 3), and one or more biscuit components containing cereal flour. Such a composite biscuit product is said to have improved shelf life and stability by containing a live lactic acid bacteria culture in the presence of dry starch. Furthermore, Patent Document 16 describes a low-calorie biscuit product containing yogurt powder in a proportion of 0.2 to 0.6% by weight as a flavoring agent. However, this yogurt powder is a flavoring agent, and this product is a gluten-containing product containing 40 to 42% by weight of wheat flour, 1 to 2.5% by weight of gluten, and 18 to 23% by weight of starch. As explained above, these technologies aim to improve the flavor, texture, and shelf life of bread, pizza, and other foods made primarily from wheat flour by incorporating fermented milk products and lactic acid bacteria into the dough. In other words, these technologies target foods containing gluten, which is wheat protein. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2018-174860 [Patent Document 2] Japanese Patent Publication No. 2008-81882 [Patent Document 3] U.S. Patent No. 07595081 [Patent Document 4] Special Publication No. 42-1463 [Patent Document 5] Japanese Patent Application Publication No. 2-215334 [Patent Document 6] Japanese Patent Publication No. 2004-321097 [Patent Document 7] Japanese Patent Publication No. 2004-357631 [Patent Document 8] Japanese Patent Publication No. 2008-17802 [Patent Document 9] Japanese Patent Publication No. 2009-142181 [Patent Document 10] Japanese Patent Publication No. 2011-97897 [Patent Document 11] Japanese Patent Application Publication No. 11-266775 [Patent Document 12] Japanese Patent Publication No. 2007-110953 [Patent Document 13] Japanese Patent Publication No. 2003-259796 [Patent Document 14] Japanese Patent Publication No. 2014-23454 [Patent Document 15] European Patent No. 2885979 [Patent Document 16] European Patent No. 2392215 [Non-patent literature]

[0007] [Non-Patent Document 1] (Japan) Japan Bread Technological Association, Evaluation Criteria for Breads (1), Bread Technology, 598, (2004) [Non-Patent Document 2] Scanlon, M.G. and Zghal, M.C., Bread properties an crumb structure. Food Res. Int., 34, 841-864 (2001) [Non-Patent Document 3] Shibata M et al., "Development of a quantification method for the relationship between viscoelasticity of bread and cell structure (crumb grain)", Journal of the Japanese Society of Food Science and Technology, Vol. 57, No. 7, July 2010 [Summary of the Invention] [Problem to be Solved by the Invention]

[0008] An object of the present disclosure is to provide an expanded food product having a novel cell structure (crumb grain). Preferably, an object of the present disclosure is to provide an expanded food product that substantially does not contain wheat-derived proteins and has a novel cell structure. [Means for Solving the Problem]

[0009] The present inventors have conducted intensive studies day and night to solve the above problems, and found that by heat-treating a dough composition that substantially does not contain wheat-derived proteins such as gluten and contains milk protein in an amount of 75% by mass or more of the total protein, the dough composition expands like bread and a supporting matrix is formed. Furthermore, the inventors have confirmed that the cell structure constituted by the supporting matrix is different from the cell structure of bread produced conventionally using wheat flour as a raw material. The present disclosure has been completed through further studies based on such findings, and has the following embodiments.

[0010] (I) Puffed food Item 1. A food product comprising milk protein in a proportion accounting for 75% by mass or more of the total protein,[1] An expanded food product, wherein the cell structure measured using an X-ray μCT imaging apparatus falls within the following range of specific surface area:[1] [Specific surface area] (1A) Specific surface area of ​​the solid region: 6~22 / mm² (1B) Specific surface area of ​​the void: 3~8 / mm². Item 2. The puffed food described in Item 1, characterized in that the bubble structure measured using the X-ray μCT imaging device is identified by the following distribution of solid region thickness: [Distribution of solid region thickness] (2A) Average thickness of the solid region: 180~450 μm (2B) Standard deviation of solid region thickness: 80-230 μm. Item 3. A puffed food as described in Item 1 or 2, wherein the milk protein contains protein derived from a milk ferment. Item 4. A puffed food according to any one of items 1 to 3, comprising an edible composition containing the milk protein, wherein at least one of the edible compositions is a milk fermented product. Item 5. A puffed food according to any one of items 1 to 4, characterized in that it substantially does not contain wheat-derived protein. A puffed food according to any one of items 1 to 5, wherein a dough composition containing (a) milk protein in a proportion of 75% by mass or more of the total protein, (b) starch, (c) leavening agent, and (d) water is expanded by heat treatment to form a support matrix. Item 7. The puffed food according to item 6, wherein the starch in (b) is at least one selected from the group consisting of natural starch and modified starch. Item 8. The leavening agent described in (c) above is at least one selected from the group consisting of yeast, baking powder, sodium bicarbonate, and ispata, as described in Item 6 or 7. Item 9. A puffed food as described in any of items 6 to 8, further containing (e) a thickening agent. Item 10. A puffed food product as described in any of items 1 to 9, which does not substantially contain any processed rice product. Item 11. A puffed food as described in any of items 1 to 10, which does not contain at least one or all of the group consisting of eggs and egg-derived components. [Effects of the Invention]

[0011] The puffed food of this disclosure has a buoyant structure similar to that of conventional bread made from wheat flour, but is a new food with a different structure based on differences in the specific surface area of ​​at least the solid region and the voids, and preferably, in addition to these, differences in the thickness structure (mean value, standard deviation) of the solid region. Based on these structural characteristics, the puffed food of this disclosure has a new texture different from wheat bread. Specifically, it has a soft texture similar to bread when bitten, but has less stickiness and tackiness when chewed in the mouth, a lighter texture (less stickiness when absorbed with saliva during the middle stage of chewing), and the moistened food bolus breaks down easily in the later stages of chewing (breaks down quickly in the mouth), thus having a new texture different from bread. Thus, the puffed food of this disclosure has a distinctive new texture that is easy to chew and swallow.

[0012] Furthermore, the puffed food described herein can be manufactured without substantially containing wheat-derived proteins such as gluten, thus providing a gluten-free bread-like food. In addition, such gluten-free bread-like foods can be manufactured in a shorter time because the kneading and resting processes can be omitted or shortened. [Brief explanation of the drawing]

[0013] [Figure 1] (1) Explanatory diagram of the eating surface and vertical surface of the puffed food. (2) Explanatory diagram of the test sample piece used for photographing Experimental Example 1. [Figure 2] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 1. [Figure 3] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 2. [Figure 4] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 3. [Figure 5] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 4. [Figure 6]Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 5. [Figure 7] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 6. [Figure 8] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 7. [Figure 9] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 8. [Figure 10] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 9. [Figure 11] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread-like food product of Example 10. [Figure 12] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 1. [Figure 13] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 2. [Figure 14] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 3. [Figure 15] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 4. [Figure 16] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 5. [Figure 17] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 6. [Figure 18] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 7. [Figure 19] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 8. [Modes for carrying out the invention]

[0014] (I) Puffed food Generally, "expanded foods" are processed foods made primarily from protein, carbohydrates, leavening agents, and water, and manufactured by heat treatment such as baking, deep-frying, steaming, or steaming. These processed foods expand due to the heat treatment, and the support made of heat-treated protein and carbohydrates (mainly starch) forms a network-like solid region (a three-dimensional network structure) (also called a support matrix structure). Generally, these puffed foods include, for example, bread, dried bread products, cakes, waffles, choux pastries, donuts, fried sweets, pies, pizzas, and crepes. Furthermore, puffed foods also include products prepared by baking dough containing grain flour in an oven, and are sometimes referred to as "bakery products." Here, grain flour includes flours from grasses (wheat flour, rice flour, barley flour, rye flour, oat flour, Job's tears flour, corn flour, barnyard millet flour, foxtail millet flour, proso millet flour, teff flour), legume flours (roasted soybean flour, soybean flour, chickpea flour, pea flour, mung bean flour), pseudocereal flours (buckwheat flour, amaranth flour), root vegetable flours (potato starch flour, tapioca flour, kudzu flour, potato flour), and nut flours (chestnut flour, acorn flour, coconut flour). Examples of bread include meal breads (e.g., white bread, rye bread, French bread, hardtack, variety breads, rolls, etc.), prepared breads (e.g., hot dogs, hamburgers, pizza pies, etc.), sweet breads (e.g., jam buns, red bean buns, cream buns, raisin bread, melon bread, sweet rolls, croissants, brioche, Danish pastries, cornet, etc.), steamed breads (e.g., meat buns, Chinese steamed buns, red bean buns, etc.), and specialty breads (e.g., grissini, muffins, naan, etc.). Examples of dried bread products include rusks and breadcrumbs. Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, busse, Baumkuchen, pound cakes, cheesecakes, or snack cakes.

[0015] The puffed food covered by this disclosure is characterized by containing milk protein in a proportion of 75% by mass or more of the total protein, and the bubble structure measured using an X-ray μCT scanner being within the following specific surface area range. [Specific surface area] (1A) Specific surface area of ​​the solid region: 6 to 22 / mm², preferably 6.00 to 22.00 / mm² (1B) Specific surface area of ​​the void: 3 to 8 / mm, preferably 3.00 to 8.00 / mm. Preferably, the bubble structure measured using an X-ray μCT imaging device is characterized by being within the above-mentioned specific surface area range and simultaneously having the following distribution of solid region thickness. [Distribution of solid region thickness] (2A) Average thickness of the solid region: 180-450 μm, preferably 180.0-450.0 μm (2B) Standard deviation of solid region thickness: 80 to 230 μm, preferably 80.0 to 230.0 μm.

[0016] The bubble structure of the puffed food can be analyzed using the method described in Experimental Example 2 below. Specifically, first, a cubic sample with sides of 1 cm is prepared by cutting out a sample from the inside of the puffed food in the manner shown in Figure 1(2). A 1 cm square area of ​​the eating surface of this sample is photographed using an X-ray μCT scanner (nano3DX: manufactured by Rigaku Corporation), and the central 5 mm cubic area (gray area in Figure 1(2)) can be analyzed using image analysis software (Dragonfly: manufactured by Maxnet Co., Ltd.). The analysis method, conditions, and the calculation methods for (1) specific surface area (specific surface area of ​​solid regions and specific surface area of ​​voids) and (2) thickness of solid regions (mean value and standard deviation) will be explained in detail in Experimental Example 2. In this disclosure, the values ​​of the specific surface area of ​​solid regions and voids are shown as the average values ​​obtained from the above analysis. Furthermore, the mean and standard deviation of the solid region thickness are parameters that indicate the distribution of solid region thickness in the central part (5 mm square area) of the 1 cm square area (1 field of view) of the sample.

[0017] While not limited to this, the specific surface area of ​​the solid region can be used to evaluate the complexity of its shape (a larger value indicates a more complex shape) and the presence or absence of a layered structure in the support matrix formed within the solid region. A larger specific surface area of ​​the solid region indicates that it is formed by overlapping thin structures, while a smaller value indicates that there are fewer overlapping thin structures. Therefore, a larger specific surface area of ​​the solid region indicates that the folding structure of the support matrix within the solid region is a complex layered structure, while a smaller specific surface area indicates a simpler layered structure. Furthermore, the size of a void can be evaluated from its specific surface area. A smaller specific surface area indicates a larger bubble, while a larger specific surface area indicates a smaller bubble.

[0018] Furthermore, the strength of the solid region structure can be evaluated from the average thickness of the solid region. A larger average thickness indicates a stronger and more stable structure, while a smaller average thickness indicates a weaker and more unstable structure. Additionally, the non-uniformity of the solid region thickness can be evaluated from its standard deviation. A larger standard deviation indicates that the structural region thickness is non-uniform, with solid regions of varying thicknesses, meaning that there are thin and easily collapsible parts. On the other hand, a smaller standard deviation indicates that the structural region thickness is uniform, with no extremely easily collapsible parts, and that it is relatively stable.

[0019] Therefore, puffed foods with a small specific surface area of ​​solid regions and a small specific surface area of ​​voids can be evaluated as having a simple layered structure and a small surface area of ​​solid regions, resulting in a small contact surface with saliva. When mixed with saliva during chewing (mid-chewing), they tend to absorb less water and become less sticky. Furthermore, puffed foods with a large average thickness of solid regions and a large standard deviation can be evaluated as having a strong structure, but also containing easily crumbling parts. As a result, the food bolus, after being mixed with saliva and absorbing water through multiple chews, tends to break down easily.

[0020] The following are examples of preferred structural embodiments. [Specific surface area] (1A) Specific surface area of ​​the solid region: Preferably 7.5-15 / mm, more preferably 9-12 / mm (1B) Specific surface area of ​​the void: Preferably 4-7 mm, more preferably 4.5-6.5 mm [Distribution of solid region thickness] (2A) Average value of solid region thickness: Preferably 250-400 μm, more preferably 300-350 μm (2B) Standard deviation of solid region thickness: Preferably 130-200 μm, more preferably 150-180 μm

[0021] The puffed food products of this disclosure having such an internal structure can be produced by heat-treating a dough (a dough composition for puffed food products, hereinafter also simply referred to as "dough for puffed food products" or "dough of this disclosure") that contains milk protein in a proportion of 75% by mass or more of the total protein. The puffed food products covered by this disclosure are not limited, but are preferably bakery products, and more preferably foods similar to bread or dried bread products, among the general puffed food products described above.

[0022] The dough disclosed herein preferably includes a dough for puffed foods that contains milk protein in a proportion of 75% by mass or more of the total protein and substantially does not contain wheat-derived protein. Wheat products refer to edible ingredients prepared by processing wheat as a raw material. Examples of wheat products include wheat flour (cake flour, all-purpose flour, bread flour, durum semolina) and wheat-derived proteins. Furthermore, "wheat-derived protein" refers to protein derived from wheat, and includes gliadin, glutenin, and gluten. Gluten is a protein with a network structure formed by kneading gliadin and glutenin, which are contained in wheat, in the presence of water. "Substantially free of wheat-derived protein" means that the product contains no wheat-derived protein at all, or, if it does contain wheat-derived gluten, the amount of wheat-derived gluten in 100% of the mass of the puffed food is less than 1% by mass. While not limited, a preferred wheat-derived gluten content is less than 100 ppm (mass percentage, the same applies hereinafter), more preferably less than 20 ppm, and even more preferably less than 10 ppm. Note that even if some of the wheat protein in a wheat product is altered during processing, if it is perceived as a wheat allergen, it is considered wheat protein.

[0023] The disclosed dough is not limited to, but preferably mainly consists of (a) milk protein, (b) starch, (c) leavening agent, and (d) water, and more preferably a dough that substantially does not contain wheat-derived protein. The wheat-derived gluten content in 100% of the wet mass of the disclosed dough can be calculated based on the above ratio, taking into account the amount of water contained in the disclosed dough. The following describes each component. In this specification, "100% wet weight of the disclosed fabric" means that the wet weight of the disclosed fabric, including moisture, is 100%.

[0024] (a) Milk protein In this disclosure, "milk protein" means protein derived from milk, particularly cow's milk. "Milk" refers to the ordinary mammary gland secretions obtained from dairy animals, intended for consumption in liquid form or for processing (Codex STAN 206-1999 "General Standards for the Use of Dairy Terms"), and includes raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, and processed milk (see Article 2 of the Ministerial Ordinance on Standards for Ingredients of Milk and Dairy Products under the Food Sanitation Act (Ministry of Health, Labour and Welfare of Japan)). Preferably, it is milk produced from dairy cows. Examples of milk-derived proteins include casein and whey protein. These casein and whey proteins may also be derived from milk ferment products obtained by fermenting milk with microorganisms such as lactic acid bacteria and bifidobacteria. The milk protein used as a raw material for the dough disclosed herein may be casein or whey protein isolated or purified from milk or milk ferment, or it may be an edible composition containing casein and / or whey protein. Such edible compositions include dairy products such as milk ferment, milk beverages, milk, special milk, modified milk, low-fat milk, non-fat milk, processed milk, cheese, cream, cream powder, butter, buttermilk powder, concentrated whey, protein-concentrated whey powder, whey powder, concentrated milk, skimmed concentrated milk, condensed milk (unsweetened, sweetened, skimmed), whole milk powder, skimmed milk powder, sweetened milk powder, and modified milk powder. These may be used individually or in any combination of two or more. Although not limited, for example, milk ferment or milk beverages may be combined with cheese, cream, concentrated whey, protein-concentrated whey powder, or skimmed milk powder. "Fermented milk products" are edible compositions containing the aforementioned milk proteins that have been fermented with microorganisms such as lactic acid bacteria, bifidobacteria, and yeast, and include fermented milk and lactic acid bacteria beverages. Fermented milk is made by fermenting milk or milk products containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria or yeast, and making it into a paste or liquid, or by freezing these products, with a non-fat milk solids content of 8.0% or more (see the Ministerial Ordinance on Standards for Ingredients of Milk and Dairy Products under the Food Sanitation Act (Ministry of Health, Labour and Welfare of Japan)). Fermented milk includes yogurt. Lactic acid bacteria beverages are beverages (excluding fermented milk) that are processed or primarily made from milk products fermented with lactic acid bacteria or yeast (see the aforementioned ministerial ordinance). Lactic acid bacteria beverages include dairy lactic acid bacteria beverages (containing 3.0% or more non-fat milk solids and 10 million or more lactic acid bacteria or yeasts per ml) and lactic acid bacteria beverages (containing less than 3.0% non-fat milk solids and 1 million or more lactic acid bacteria or yeasts per ml). However, for fermented milk pasteurized with a heat history equivalent to 75°C for 15 minutes or more, the above bacterial counts do not need to be met. "Milk beverages" refer to beverages made primarily from milk or dairy products, mixed with other ingredients (such as fruit juice, vitamins, sugars, coffee, and minerals), and containing 3.0% or more milk solids (see "Fair Competition Rules Regarding Labeling of Drinking Milk" (Japan)). It is preferable to use milk protein derived from fermented milk products or milk beverages in part or all of the milk protein (hereinafter, milk protein derived from fermented milk products will also be referred to as "milk protein derived from fermented milk products"). More preferably, the edible composition containing milk protein is to use fermented milk products such as yogurt or milk beverages alone, or to use them in combination with the aforementioned cheese, cream, or butter.

[0025] The proportion of milk protein in the disclosed dough is 75% by mass or more of the total protein content in the disclosed dough. Preferably it is 77% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and particularly preferably 90% by mass or more. In addition, as a preferred embodiment, preferably 93% by mass or more, more preferably 95% by mass or more, even more preferably 98% by mass or more, particularly preferably 99% by mass or more, and less than 100% by mass. Furthermore, when the milk protein contains milk fermented product-derived protein, the proportion of milk fermented product-derived protein to the total protein in the disclosed dough can be 9% by mass or more, preferably 10% by mass or more, more preferably 11% by mass or more, and even more preferably 12% by mass or more. The percentage of total protein contained in 100% of the wet mass of the disclosed fabric is 10 to 30% by mass, preferably 12.5 to 27.5% by mass, and more preferably 15 to 25% by mass. The total protein content in the disclosed dough can be measured by the protein analysis method (combustion method). This combustion method is an official method described in the "Analysis Methods for Nutritional Components, etc." attached to the "Food Labeling Standards" (Shokuhokuhyo No. 139, March 30, 2015), which is established by the Consumer Affairs Agency of Japan under Article 4, Paragraph 1 of the Food Labeling Act (Act No. 70 of 2013). Hereinafter, "official method" means the analysis method described in the "Analysis Methods for Nutritional Components, etc." Furthermore, the total protein content in the disclosed dough can be calculated based on the specified protein content contained in the protein-containing edible composition to be incorporated (for example, refer to the Standard Tables of Food Composition in Japan, etc.).

[0026] (b) starch The starch used as a raw material for the dough disclosed herein is not particularly limited in its origin, as long as it does not contain wheat-derived protein. For example, it includes starch derived from grains, plant seeds other than grains, starchy vegetables, and nuts. Here, "grains" can refer to rice (non-glutinous rice, glutinous rice), wheat, barley, rye, oats, corn, waxy corn, millet, foxtail millet, proso millet, and adlay. Preferably, it is a grain other than gluten-containing grains such as wheat, barley, rye, and oats (gluten-free grains). It can also be a grain other than gluten-containing grains and rice. "Plant seeds" can refer to legumes such as mung beans, soybeans, peas, and chickpeas, as well as pseudocereals such as buckwheat and amaranth. Examples of "starch-containing vegetables" include tubers such as potatoes, sweet potatoes, taro, cassava, and konjac, as well as root vegetables such as bracken, kudzu, and dogtooth violet. Examples of "nuts" include chestnuts, acorns, and coconuts. Preferably, the starch is derived from corn, waxy corn, potatoes, or tapioca, and more preferably from waxy corn.

[0027] As a raw material for the dough disclosed herein, starch may be natural starch isolated or purified from the aforementioned plants, or an edible composition containing natural starch (starchy raw material) may be used. The starchy raw material includes grains other than wheat (preferably grains other than gluten-containing grains (gluten-free grains), more preferably grains other than gluten-containing grains and rice), the endosperm of such grains, or flour prepared by grinding such endosperm with the germ and bran attached (grain flour other than wheat flour, preferably grain flour other than gluten-containing grain flour (gluten-free grains), more preferably grain flour other than gluten-containing grain flour and rice); plant seeds other than grains containing starch (legumes, pseudocereals), the endosperm of such plant seeds, or flour prepared by grinding such endosperm with the germ and bran attached (seed flour); powdered starchy vegetables (potatoes, root vegetables) (vegetable flour); powdered nuts, etc. Wheat-derived starch may be included, provided it is a gluten-free ingredient, but it can also be omitted.

[0028] Furthermore, the starch used as a raw material for the disclosed dough includes not only the natural starch mentioned above, but also modified starch (functional starch obtained by physically or chemically treating natural starch). Examples of such modified starch include acetylated adipate cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, unmodified pregelatinized starch, or modified pregelatinized starch, all of which are processed from natural starch such as potato starch, corn starch, waxy corn starch, or tapioca starch.

[0029] These starches may be used individually or in combination of two or more. While not limited, preferred examples include corn starch, waxy corn starch, modified starches thereof, and combinations thereof.

[0030] The proportion of starch contained in 100% of the wet mass of the disclosed dough is 2 to 25% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass. The starch content in the disclosed dough can also be calculated from the formulation indication described in the starch-containing edible composition to be incorporated. Alternatively, the starch content in the disclosed dough can also be calculated from the percentage of the remainder obtained by subtracting the measured values ​​of protein (combustion method), lipids (acid decomposition method), ash (magnesium acetate ashing method), dietary fiber (Prosky method), sugars (gas chromatography method), and moisture (atmospheric pressure heating drying method), which are determined by official methods, from the measured value (wet mass) of the disclosed dough.

[0031] While not limited, the percentage of carbohydrates contained in 100% of the wet mass of the disclosed dough can be 2 to 30% by mass, preferably 5 to 26% by mass, and more preferably 10 to 20% by mass. The carbohydrates include the aforementioned starch, dietary fiber, and sugars. The percentage of carbohydrates (by mass) in the disclosed dough can be calculated from the percentage of the remainder obtained by subtracting the measured values ​​(mass) of protein (combustion method), lipids (acid decomposition method), ash (magnesium acetate ashing method), and moisture (atmospheric pressure heating drying method), which are determined by official methods, from the measured value (wet mass) of the disclosed dough.

[0032] (c) Bulking agent The leavening agent is a substance that, when incorporated into the dough of this disclosure containing the aforementioned raw materials together with water, exhibits the function of promoting or assisting the leavening of the dough. It can be used to leaven the dough of this disclosure. Such leavening includes leavening by fermentation and heat treatment. The leavening agent includes, but is not limited to, yeast (e.g., fresh yeast, dry yeast, instant dry yeast, etc.), koji mold, baking powder, baking soda, ispata, etc. Preferably, it is yeast and baking powder.

[0033] The proportion of the leavening agent in the disclosed fabric is not particularly limited as long as it is within the range that produces the above-mentioned effects. Although not limited, the content of the leavening agent in 100% wet mass of the disclosed fabric that exhibits the function of expanding the disclosed fabric can be said to be 0.05 to 5% by mass, preferably 0.2 to 2.5% by mass, and more preferably 0.5 to 1.5% by mass.

[0034] (d) water The water content in the disclosed dough is not particularly limited, as long as it is within a range that achieves the effects of the disclosed invention. However, the water content in 100% wet mass of the disclosed dough is 30 to 70% by mass, preferably 40 to 60% by mass, and more preferably 45 to 55% by mass. The water content in the disclosed dough can be measured by the atmospheric pressure heating and drying method based on the official method. The water used in the manufacture of the disclosed fabric is not particularly limited, as long as it is water used in food manufacturing. Furthermore, as long as it does not interfere with the effects of the present invention, any liquid containing water is acceptable, and beverages such as tea drinks, fruit juices, coffee drinks, nutritional drinks, and soft drinks, as well as liquids containing water, can also be used.

[0035] (e) Thickening agents The dough disclosed herein may, if necessary, contain thickening agents in addition to the aforementioned components. By incorporating thickening agents, it is possible to make the texture of the puffed food produced more fluffy and elastic. The thickening agents are not limited to, but include thickening polysaccharides (guar gum, xanthan gum, tamarind seed gum, carrageenan, agar, pectin, gum arabic, pullulan, soybean polysaccharides, gellan gum, welan gum, locust bean gum, sodium alginate, albinoxylan, curdlan, karaya gum, glucomannan, psyllium seed gum, gelatin, tara gum, hydroxymethylcellulose, hydroxypropylcellulose, carboxymethylcellulose, etc.); plant-derived components such as Japanese yam; natural cheeses (cream cheese, mozzarella cheese, cottage cheese, etc.), processed cheese, and other cheeses. These may be used individually or in any combination of two or more. The proportion of the thickening component in the disclosed dough is not particularly limited as long as it is within the range that produces the above-mentioned effects. However, when the wet mass of the disclosed dough is set to 100% by mass, it is 0 to 30% by mass, preferably 0.5 to 20% by mass, and more preferably 1 to 15% by mass.

[0036] (f) Other components The dough disclosed herein may consist only of the aforementioned milk protein, starch, leavening agent, and water, or only of milk protein, starch, leavening agent, water, and thickening agent. However, additional materials may be added as desired, to the extent that they do not interfere with the effects of the present invention. In such cases, it is preferable that the dough is substantially free of wheat-derived protein. Examples of auxiliary ingredients include types of fermentation (e.g., home-cultured sourdough starter, simple sourdough starter, sake starter, levain starter, panettone starter, yogurt starter, sourdough starter, etc.), yeast food (e.g., inorganic food, organic food, enzyme-based food, etc.), oils and fats (e.g., shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), sugars (e.g., trehalose, glucose, fructose, lactose, sugar, maltose, isomaltose, etc.), sugar alcohols (e.g., sorbitol, maltitol, palatinite, reduced starch syrup, etc.), emulsifiers (e.g., lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), enzymes, seasonings (e.g., salt, amino acids, nucleic acids, etc.), preservatives, proteins other than milk protein, amino acids (e.g., glycine, glutamic acid, etc.), and flavorings. Eggs or egg products can also be used as auxiliary ingredients, but they are not required. These auxiliary materials may be added individually or as a mixture of two or more. When these auxiliary materials are added, the proportion of the auxiliary materials in 100% wet mass of the disclosed dough can range from 0.1% to 55% by mass.

[0037] The dough disclosed herein and the puffed food produced therefrom may preferably be substantially free of wheat-derived protein as well as substantially free of rice products. Rice products refer to edible raw materials prepared by processing rice (non-glutinous rice, glutinous rice) as a raw material. Examples include rice flour, rice starch, and rice protein. Substantially free of rice products means that there are no rice products at all, or if there are, the total content of rice products in 100% of the wet mass of the dough disclosed herein is less than 0.1% by mass.

[0038] The dough disclosed herein is used as dough for manufacturing the leavened food according to the disclosure. A method for manufacturing the leavened food according to the disclosure using the dough disclosed herein includes mixing the aforementioned raw materials, for example, the aforementioned milk protein, starch, leavening agent, and water (or the aforementioned milk protein, starch, leavening agent, water, and thickening agent), and optionally the above auxiliary materials, to prepare dough, and then performing a primary fermentation step, a shaping step, a dividing step, a secondary fermentation step, and a heat treatment step in accordance with conventional bread-making methods. In addition, known bread-making methods may be adopted in place of (or in addition to) conventional methods. For example, bread-making methods such as the quick method, straight dough method, sponge and dough method, liquid starter method, sourdough method, sake starter method, hop starter method, medium dough method, chollywood method, continuous bread-making method, refrigerated dough method, and remix method may be selected and used as appropriate. Two or more of these methods may be arbitrarily combined or three or more of them.

[0039] The heat treatment process is carried out by methods such as baking, steaming, steam-baking, or deep-frying, depending on the type of leavened food being manufactured. Preferably, it is a baking process used for bakery products, more preferably for bread production. The operations and conditions for each are those used in conventional bread-making processes. However, if the disclosed dough is substantially gluten-free, it is sufficient to stir and mix the raw materials in dough preparation, and the kneading process can be omitted. In addition, in the production of ordinary bread, in order to allow the dough, which has become difficult to stretch due to the elasticity of gluten, to rest after dividing the dough and before shaping, a resting process (bench, intermediate roasting oven) is performed for about 15 to 20 minutes. However, if a substantially gluten-free dough is used as the disclosed dough, this can be omitted. For this reason, if a substantially gluten-free dough is used as the disclosed dough, a bread-like leavened food having a buoyant structure and a support matrix structure can be manufactured in a shorter time than that required for the production of ordinary bread.

[0040] The puffed foods of this disclosure preferably contain substantially no wheat-derived protein, and also substantially no processed products (flour, starch) of barley, rye, and oats, which are gluten-containing grains similar to wheat, and proteins derived from these gluten-containing grains. According to European Commission Regulation No. 828 / 2014, published on July 30, 2014, if the gluten content in the food (final food) at the time of sale to the end consumer is less than 100 mg / kg (less than 100 ppm), it can be labeled as "very low gluten food," and if it is less than 20 mg / kg (less than 20 ppm), it can be labeled as "gluten-free food." Furthermore, according to FDA (U.S. Food and Drug Administration) regulations, a product can be labeled as "gluten-free" if it contains gluten-containing grains (such as spelt wheat), gluten-derived grains that have not undergone gluten removal treatment (such as wheat flour), and gluten-derived grains that have undergone gluten removal treatment (such as wheat starch), and the gluten content in the final food product is 20 ppm or more. For this reason, it is desirable to adjust the gluten content of gluten-containing grain products and the protein content derived therefrom so that the gluten content in the puffed food of this disclosure (corresponding to the gluten content in 100% by mass of the solids of the dough of this disclosure) is preferably less than 100 ppm, more preferably less than 20 ppm, and even more preferably 10 ppm or less. The gluten content in the puffed food of this disclosure can be quantified using an ELISA method with a test kit such as RIDASCREEN Gliadin (manufactured by R-Biopharm AG).

[0041] Examples of the protein, carbohydrate, and lipid content of the puffed food products disclosed herein include the following: Protein content: 10-30 or 10-31% by mass, preferably 12.8-28.4% by mass, more preferably 15-26% by mass. Carbohydrate content: 5-30 or 5-31% by mass, preferably 7-27% by mass, more preferably 10-21% by mass. Lipid content: 0.1 to 20% by mass, preferably 0.5 to 15% by mass, more preferably 1 to 12% by mass.

[0042] In this specification, the terms “contains” and “includes” include the meanings of “consisting of” and “substantially consisting of.” [Examples]

[0043] The present invention will be described below using examples and experimental examples to aid in understanding its structure and effects. However, the present invention is not limited in any way by these examples. The following experiments were conducted at room temperature (25±5℃) and atmospheric pressure unless otherwise specified. Unless otherwise specified, "%" below means "mass%" and "parts" means "parts by mass".

[0044] The raw materials used in the following experiment are as follows: Fermented milk for raw materials: Prepared by mixing 15.71g of skim milk powder (manufactured by Meiji Co., Ltd.), 3.0g of yogurt (Meiji Probio Yogurt R-1 Plain: manufactured by Meiji Co., Ltd.), and 81.29g of water. Contains 0.2% fat and 5.4% protein in 100% of the total amount. Milk beverage for raw materials: Prepared by mixing 13.9g of skim milk powder (manufactured by Meiji Co., Ltd.), 13.53g of fresh cream (manufactured by Meiji Co., Ltd.), and 72.57g of water. Contains 7% fat and 7.2% protein in 100% of the total volume. Unsalted butter: Meiji Hokkaido Butter (no added salt) (manufactured by Meiji Co., Ltd.). Contains 82.6% fat and 0.5% protein in 100% of the total weight. Sugar: Nitten HA (manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.). Milk protein concentrate: Product name YO-8236 (manufactured by Arla Foods Ingredients Co., Ltd.). Contains 5% fat and 82% protein in 100% of the total amount. Micellar casein: Product name MCC85 (Premium) (manufactured by Sachsenmilch Co., Ltd.). Contains 1.5% fat and 81.1% protein per 100% of total weight. WPI (Whey Protein Isolate): WPI895 (manufactured by Fonterra Co., Ltd.). Contains 0.1% fat and 91.9% protein per 100% of total weight. Starch: Waxy Starch Y (manufactured by Nippon Shokuhin Kako Co., Ltd.). Modified starch: Waxy Alpha S-1 (manufactured by Sanwa Starch Industry Co., Ltd.). Powdered soy protein: Solpy 6000H (manufactured by Nisshin Oillio Group Ltd.). Rice flour: Ri-Farine (manufactured by Gunma Flour Milling Co., Ltd.). Bread yeast: Saf Instant Dry Yeast (manufactured by Saf Corporation).

[0045] Experimental Example 1: Production of dough composition for puffed foods and puffed foods. Bread-like foods (Examples 1-10) were produced as leavened foods using the formulations and manufacturing processes described in Tables 1-1 and 1-2. Bread was also produced using the formulations and manufacturing processes described in Table 2 (Comparative Examples 1-3). Each step was carried out according to standard bread manufacturing methods. The mixing process (kneading process) was performed at 25°C. [Table 1-1] [Table 1-2] [Table 2] As a result, the puffed foods of Examples 1 to 10, like the bread of Comparative Examples 1 to 3, all had a buoyant structure similar to the bread called "sudachi," with baked proteins and carbohydrates forming a network (network-like solid region) (support matrix formation). As shown in Table 1-2, when the milk protein content was 90% and 80% by mass of the total protein content (Examples 8 and 9), and when rice flour was added (Example 10), puffed foods with a buoyant structure similar to bread were obtained, similar to Examples 1 to 7. Figures 2-11 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of the bread-like foods from Examples 1-10. The eating surface is the surface that is actually bitten into (the surface that the teeth touch), and the vertical surface is the surface perpendicular to the eating surface (see Figure 1(1)). Here, "internal" refers to the part that is not the surface of each puffed food, and not the hardened surface layer (in the case of bread, the part called the crust). As test samples, cubes with sides of 2 cm were cut from the central part including the center of each puffed food (see Figure 1(2)). Figures 12-14 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of the breads of Comparative Examples 1-3, and Figures 15-19 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of commercially available white breads A-E (6 slices, 2 cm thick) made primarily from wheat flour. Table 3 shows the nutrient content and ingredient list of commercially available white breads A-E. [Table 3] As shown in Figures 2-19, the bubble structure of the bread-like foods in Examples 1-10 was clearly different from the bubble structure of the wheat bread in Comparative Examples 1-8. Specifically, the size and shape of the bubble structure were different. In the bread-like foods of Examples 1-10, each bubble was large, and there was no clear tendency for vertical elongation on the eating surface. On the other hand, in the wheat bread of Comparative Examples 1-8, each bubble was small, and there was a clear tendency for vertical elongation on the eating surface, with multiple elongated bubbles present. Furthermore, it can be observed that the bread-like foods of Examples 1 to 10 have a simpler shape in the solid region formed from the dough, a coarser mesh-like structure, a thicker average thickness, and a greater and more uneven variation in thickness (thickness) depending on the location, as well as a larger void and a more dynamic structure.

[0046] Experimental Example 2: Structural Evaluation of Expanded Foods The internal structure of the bread-like food products (Examples 1-10) and bread (Comparative Examples 1-3) produced in Experimental Example 1, as well as the commercially available white breads A-E (Comparative Examples 4-8) listed in Table 3, was analyzed using image analysis software. Specifically, for a cubic sample with sides of 1 cm cut from the inside of each food item, its edible surface (1 cm) 2 An X-ray μCT scanner (nano3DX: manufactured by Rigaku Corporation) was used to take images horizontally in a square area of ​​1 cm. 2 A square image was obtained. For the image, 800 images were taken within a 1cm vertical range from the eating surface. These 800 images were then analyzed using image analysis software (Dragonfly: manufactured by Maxnet Co., Ltd.) at a 1cm angle. 3 The object was reconstructed into a cube, and the central 5mm cube area was analyzed using image analysis software (Dragonfly: manufactured by Maxnet Co., Ltd.). Detailed procedures and conditions are shown below.

[0047] (1) Conditions for X-ray μCT imaging Lens: L4320 • X-ray source: Mo Binning: 2 • Number of shots: 800 (800 shots of 1cm) • CT scan time: 6.6 seconds / page

[0048] (2) Preparation for X-ray image analysis • Read the imaging data from the X-ray μCT scanner. 800 images will be used. • X-ray brightness data is binarized using a predetermined threshold value. • Display the binarized data using "Show histogram," define the side with the higher value as the solid, and divide it accordingly. (The side with the lower value is defined as the void.) • After splitting, the data is cropped into a 5mm square area.

[0049] (3) Calculation of the specific surface area of ​​the solid region and the specific surface area of ​​the voids (2) Calculate the "Volume" and "Surface Area (pixel-wise)" of the data extracted in step (2). • The histogram of "Volume" is divided into a few large structures and many extremely small structures, but the large structures are considered solid regions, and "Volume: unit mm" 3"Surface Area (pixel-wise): Unit: mm" 2 The following is calculated. These are defined as "Volume of the solid region" and "Surface Area (pixel-wise) of the solid region," respectively. The volume of the void is defined as the volume of a cube with sides of 5 mm minus the volume of the solid region. • Surface Area (pixel-wise): Unit: mm 2 " is "Volume: unit mm 3 The value obtained by dividing by is defined as "Specific surface area: unit / mm". The Surface Area (pixel-wise) of a solid region / Volume of a solid region is defined as "Specific surface area of ​​a solid region", and the Surface Area (pixel-wise) of a void / Volume of a void is defined as "Specific surface area of ​​a void". The evaluation is performed using n=3 by extracting three sections from the divided data, and the "mean" and "standard deviation" are calculated for the "specific surface area of ​​the solid region" and the "specific surface area of ​​the voids," respectively.

[0050] (4) Calculation of solid region thickness of bread-like food • The thickness of the solid region is calculated by counting the number of voxels in the data extracted in (2) above. The "normal (sampled)" option of "to a thickness mesh" is used for the calculation. • A histogram of the calculated solid region thickness is displayed. The mean value on this histogram is defined as "Mean value of solid region thickness: unit μm," and the standard deviation on the histogram is defined as "Standard deviation of solid region thickness: unit μm." Although the terms "mean value" and "standard deviation" are used, these are parameters of the thickness distribution within the measurement region, and not parameters that indicate the error between data points. The evaluation is performed with n=1 by extracting one section from the center of the divided data (a 5mm cube).

[0051] Table 4 shows the analysis results regarding the specific surface area of ​​the solid regions and voids of each test sample. [Table 4] As shown in Table 4, the specific surface area (average value) of the solid region was significantly smaller for the bread-like foods of Examples 1-11 (6.05-20.36 / mm) compared to the breads of Comparative Examples 1-3 (27.34-41.22 / mm) and the commercially available bread products of Comparative Examples 4-8 (39.34-61.49 / mm). Similarly, the specific surface area (average value) of the voids was significantly smaller for the bread-like foods of Examples 1-11 (3.77-7.92 / mm) compared to the breads of Comparative Examples 1-3 (9.59-12.04 / mm) and the commercially available bread products of Comparative Examples 4-8 (8.32-11.71 / mm). From this, it can be concluded that the bread-like foods of Examples with smaller specific surface areas of the solid region have a simpler solid region shape and a thicker support matrix than the breads of the Comparative Examples. Furthermore, the bread-like foods of Examples with smaller specific surface areas of voids can be evaluated as having larger air bubbles than the breads of the Comparative Examples. This structural characteristic was consistent with the trend observed in the image results evaluated in Experimental Example 1.

[0052] While not bound by theory, these structural differences are thought to be due to differences in the types of proteins used. Wheat-derived gluten has viscosity and elasticity, so when it expands during fermentation, it can stretch thinly like a balloon and catch air bubbles. As a result, the thickness of the support network formed in the solid region becomes thinner, and there are more small air bubbles, forming a complex layered structure with many thin solid regions. In contrast, milk protein itself does not have the property of catching air bubbles and expanding. Therefore, the bread-like food in the example has a structure that catches as many air bubbles as possible during the fermentation process based on the viscosity of the dough. In other words, it becomes a structure that catches air bubbles with a thick dough membrane, so the thickness of the support matrix formed in the solid region does not become thinner but becomes thicker. Also, nearby air bubbles merge, increasing the number of large air bubbles, and it is thought that a relatively simple layered structure is formed compared to wheat-derived protein.

[0053] Table 5 shows the analysis results regarding the thickness of the solid region for each test sample. [Table 5] As shown in Table 5, the average solid region thickness was 119.2–153.1 μm for the breads in Comparative Examples 1–3 and 98.6–125.9 μm for the commercially available bread products in Comparative Examples 4–8, while the bread-like foods in Examples 1–10 were significantly larger at 197.0–437.5 μm. Furthermore, the standard deviation of the solid region thickness was 42.9–72.0 μm for the breads in Comparative Examples 1–3 and 29.6–52.0 μm for the commercially available bread products in Comparative Examples 4–8, while the bread-like foods in Examples 1–10 were significantly larger at 83.1–218.6 μm. From this, it can be concluded that the bread-like foods in Examples, which have a larger average solid region thickness and a larger standard deviation, have more non-uniform solid region thickness and a greater variety of solid region thicknesses than the breads in the Comparative Examples. This structural characteristic was consistent with the trend of the image results evaluated in Experimental Example 1.

[0054] Experiment Example 3: Evaluation of the texture of puffed foods The bread-like foods (Examples 1-10) and bread (Comparative Examples 1-3) produced in Experimental Example 1, as well as the commercially available white breads A-E (Comparative Examples 4-8) listed in Table 3 (collectively referred to as "test foods"), were tasted by a panel of experts, who evaluated their texture, specifically the "hardness at the initial bite," the "stickiness experienced during chewing," and the "ease of breaking apart the food bolus during chewing." These textures correspond to the textures felt at each stage of the chewing process described below. All panel members are experts in sensory evaluation with over 10 years of experience, having received in-house training in sensory evaluation and regularly conducting sensory evaluation tests as part of their work.

[0055] [The process of consuming puffed foods] The process of consuming puffed foods consists of chewing and swallowing. The chewing process in the oral cavity can be divided into four stages: the initial chewing stage, the early chewing stage, the middle chewing stage, and the late chewing stage. First chewing stage: The stage where food is first bitten with the teeth. In terms of texture, this is the stage where you feel the "initial hardness" of the food. Pre-mastication stage: This corresponds to the first one-third of the period when the mastication period (from the start of chewing food in the mouth until swallowing) is divided into three stages. It is the period from the start of chewing to the point where one-third of the total number of chews (called the "total number of chews") has been reached. In terms of texture, this is the stage where you feel the sensation (hardness) of the food being compressed as the air bubbles in the expanded food are destroyed by chewing. Mid-chewing stage: This period corresponds to the time when the number of chews from the start of chewing is between 1 / 3 and 2 / 3 of the total number of chews. In terms of texture, this is the stage where the food bolus, compressed in the oral cavity, becomes more adhesive as it mixes with saliva through chewing, resulting in a "sticky feeling" (the viscous feeling felt in the oral cavity when saliva and food are mixed). Late stage of chewing: This period corresponds to the time when the number of chews since the start of chewing is equivalent to 2 / 3 to 3 / 3 of the total number of chews. In terms of texture, as chewing continues in the oral cavity, the food bolus absorbs saliva and its moisture content increases, reducing its hardness and stickiness; in other words, it is the stage where you feel the "ease of breaking down the food bolus."

[0056] For each test food, Examples 1-10 and Comparative Examples 1-3 were prepared with the assumption that consumers would purchase and consume them. After production, they were allowed to cool slightly, placed in plastic bags, and left at room temperature for one day. For commercially available white bread A-E (Comparative Examples 4-8), products purchased three days before their expiration date were used. Immediately before the sensory evaluation, each test food was cut off on all four sides, then cut into 5cm x 5cm x 1cm thick pieces (1 test piece), and promptly subjected to the sensory evaluation.

[0057] Sensory evaluation was conducted by placing teeth on the eating surface of the test food (see Figure 1(1)) and chewing. The amount of one bite was set so that one test piece could be eaten in two bites. First, the panel was given the test food to eat, and the number of chews required to swallow one bite was measured. Next, the "hardness at the start of chewing" when the same test food was placed on the eating surface and chewed (first chewing phase), the "stickiness" felt when the food adhered to the teeth and oral cavity during the period from 1 / 3 to 2 / 3 of the total number of chews until swallowing (mid-chewing phase), and the "ease of breaking down the bolus" felt during the period from 2 / 3 of the total number of chews until swallowing (3 / 3 of the total number of chews) were evaluated using the following method.

[0058] [Evaluation of initial bite hardness] The evaluation of "initial bite hardness" was conducted using a scoring method (7-point scale). Specifically, as reference samples to unify the internal standards of each panel, reference product (1) and reference product (2) were prepared. The "initial bite hardness" of reference product (1) was set to "1 point" (soft), and the "initial bite hardness" of reference product (2) was set to "7 points" (hard). Each panel was asked to score the "initial bite hardness" of each test food in comparison to these scores. The "1 point" and "7 point" standards were agreed upon among the panels in advance to ensure that there was no discrepancy in their judgments. Reference product (1) was made using the same formula as the bread in Comparative Example 1, but with the baking conditions relaxed to 170°C for 30 minutes. Reference product (2) was made by cutting off the crusts from all four sides of reference product (1), cutting it into 5cm x 5cm x 1cm thick pieces, baking it in a toaster oven for 3 minutes, and then returning it to room temperature. The scoring method was based on the description on pages 186-187 of the "Sensory Evaluation Specialist Textbook" (edited by the Japan Society for Sensory Evaluation: 2009, published by Kenpakusha). In order to unify the internal standards of each panel in conducting the sensory evaluation, several puffed foods were used in advance to conduct sensory evaluation tests using the above method, and the perception of "hardness at the start of chewing" was aligned among the panels (trial evaluation / calibration) to ensure that each panel had a common understanding. This evaluation was conducted blindly so that the test foods were not known to the participants.

[0059] [Evaluation of stickiness] The "stickiness" was evaluated using a ranking system (7-point scale). Specifically, each panel member tasted each test food and ranked them in order of how sticky they felt, then categorized them on a 7-point scale (1: no stickiness or lowest stickiness, 7: highest stickiness). In order to unify the internal standards of each panel before conducting the sensory evaluation, several puffed foods were used in a sensory evaluation test using the above method to align the perception of "stickiness" among the panels (trial evaluation / calibration) and ensure that each panel had a common understanding. This evaluation was conducted blindly, so that the participants were unaware of which test food they were tasting.

[0060] [Evaluation of how easily the food bolus breaks apart] The evaluation of "ease of breaking apart the food bolus" was conducted using a ranking method (7-point scale). Specifically, each panel was asked to taste each test food, rank them in order of "ease of breaking apart the food bolus," and then categorize them on a 7-point scale (1: most difficult to break apart, 7: easiest to break apart). In order to unify the internal standards of each panel before conducting the sensory evaluation, a sensory evaluation test was conducted using the above method with several puffed foods to align the perception of "ease of breaking apart the food bolus" among the panels (trial evaluation / calibration) and ensure that each panel had a common understanding. This evaluation was conducted blindly so that the differences between the test foods were unknown to the panel members.

[0061] The results are shown in Tables 6-8. Examples 1-3 and Comparative Examples 1 and 4 were conducted by three panelists, and the mean and standard deviation are shown. The other examples and comparative examples were conducted by one panelist, who is an expert in sensory evaluation and represents the panel, and the results are shown. [Table 6] [Table 7] [Table 8] The bread-like food in the example had a soft, fluffy texture at the start of chewing, similar to the wheat bread in the comparative example. A t-test comparing the mean values ​​of the two groups (example and comparative example) showed no significant difference. On the other hand, the sensation of sticking to the teeth and oral cavity during the middle stage of chewing (stickiness) was significantly less in the bread-like food in the example than in the wheat bread in the comparative example. Furthermore, the ease with which the food bolus broke apart during the later stages of chewing was significantly higher in the bread-like food in the example than in the wheat bread in the comparative example. In fact, a t-test comparing the mean values ​​of these sensory evaluation results between the two groups (example and comparative example) showed a significant difference at the 1% significance level for both stickiness and ease of breaking apart. From this, it was confirmed that the bread-like food in the example had a soft texture similar to regular wheat bread, but was less sticky in the mouth than wheat bread, and the food bolus was easier to break down in the later stages of chewing, resulting in a texture that was easy to eat from both a chewing and swallowing perspective.

[0062] As evaluated in Experimental Example 2, the bread-like food of the example has a smaller specific surface area of ​​the solid region and a smaller specific surface area of ​​the voids compared to the wheat bread of the comparative example. As a result, the contact surface with saliva is smaller, and when mixed with saliva during chewing (mid-chewing), it is less likely to absorb water, and therefore tends to be less sticky. The results of the evaluation of stickiness in this study reflect this. Similarly, as evaluated in Experimental Example 2, the bread-like food of the example has a larger average thickness of the solid region and a larger standard deviation compared to the wheat bread of the comparative example. As a result, although the structure is strong, there are parts that are easily crumbled, and it can be evaluated that the food bolus tends to break down easily after being mixed with saliva and absorbing water through multiple chews. The sensory evaluation results of the ease with which the food bolus breaks down reflect this.

Claims

1. A puffed food containing milk protein in proportion to 75% or more of the total protein, The puffed food is formed by fermenting and heat-treating a dough composition containing (a) milk protein in proportion to 75% or more of the total protein, (b) starch, (c) yeast as a leavening agent, and (d) water, thereby puffing up and forming a support matrix. A puffed food characterized in that the structure measured using an X-ray μCT imaging device falls within the following specific surface area range: [Specific surface area] (1A) Specific surface area of ​​the solid region: 6 to 22 / mm² (1B) Specific surface area of ​​the void: 3 to 8 / mm².

2. The puffed food according to claim 1, characterized in that the structure measured using the aforementioned X-ray μCT imaging apparatus is identified by the following distribution of solid region thickness: [Distribution of solid region thickness] (2A) Average thickness of the solid region: 180–450 μm (2B) Standard deviation of solid region thickness: 80–230 μm.

3. The puffed food according to claim 1 or 2, wherein the milk protein includes a protein derived from a fermented milk product.

4. The puffed food according to claim 1 or 2, comprising an edible composition containing the milk protein, wherein at least one of the edible composition is a fermented milk product.

5. A puffed food according to claim 1 or 2, characterized in that it substantially does not contain wheat-derived protein; Here, "substantially free of wheat-derived protein" means that the product contains no wheat-derived protein at all, or if it does contain wheat-derived gluten, the amount of wheat-derived gluten in 100% of the mass of the puffed food is less than 1% by mass.

6. The puffed food according to claim 1 or 2, wherein the starch in (b) is at least one selected from the group consisting of natural starch and modified starch.

7. Furthermore, (e) the puffed food according to claim 1 or 2, which contains a thickening agent.

8. A puffed food according to claim 1 or 2 that substantially does not contain rice processed products; Here, "substantially free of processed rice products" means that the product contains no processed rice products at all, or if it does contain processed rice products, the total amount of processed rice products in 100% of the dough composition is less than 0.1% by mass.

9. A puffed food according to claim 1 or 2, which does not contain at least one or all of the group selected from eggs and egg-derived components.

10. The puffed food according to claim 1 or 2, wherein the protein content is 10 to 30% by mass, the carbohydrate content is 5 to 30% by mass, and the lipid content is 0.1 to 20% by mass.

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