puffed food

Abstract

The present invention pertains to a puffed food that contains milk protein of a percentage representing at least 75 mass% of the total protein and does not substantially contain processed wheat and protein derived from wheat, said puffed food being characterized in that: (A) (1) a first-bite impulse value is 12 to 17 N·s and (2) an torque average value during mastication is less than or equal to 0.065 N·m, as obtained using an evaluation method that uses an ORAL-MAPS (TM) device; and / or (B) in a test sample that includes water as pseudo-saliva at a ratio of 100 parts by mass with respect to 100 parts by mass of the puffed food, (1) the hardness (load) is 1.5 N or less and (2) the adherence is 850 J / m3 or less, as obtained via a texture test performed after the test sample has been stirred for 30 seconds using an automatic mortar at a speed of 20 times / 30 seconds.

Description

[Technical Field]

[0001] This disclosure relates to a puffed food having a novel texture. Preferably, it relates to a puffed food having a novel texture that is substantially free of wheat-derived protein. [Background technology]

[0002] The air bubble structure of bread, a type of puffed food, is called "sudachi" and is considered an important factor in determining the texture of bread. In manufacturing, sudachi is considered an important quality, and it is said that trained professionals can predict the texture of bread from the state of the sudachi by visual inspection (Non-Patent Documents 1-2). In recent years, various methods and evaluation devices have been proposed to evaluate texture using measurements that correspond to oral perception, instead of sensory tests in which people actually eat the food and evaluate its texture (see Patent Documents 1-2).

[0003] In recent years, the demand for gluten-free foods has been increasing. While gluten-free foods were once understood as being for a select group of people who could not consume gluten due to conditions such as celiac disease or gluten intolerance, the recent rise in diet and health consciousness has expanded the demand to include general consumers.

[0004] Several patent applications have been filed for gluten-free foods, as listed below. For example, Patent Document 3 describes a method for producing a bread-like food with a fluffy texture that does not use wheat protein, which involves baking a dough containing eggs, unripened cheese or fermented milk, a leavening agent, vegetable protein (excluding wheat protein) or milk protein, and xanthan gum and / or guar gum. Such bread-like foods, which use eggs, cheese, and leavening agents such as baking powder as main ingredients and do not use wheat protein, are known as "cloud bread" due to their fluffy texture. Patent Document 4 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 shaped 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 5 describes a method for producing gluten-free baked goods, which involves baking a dough or batter containing approximately 10-75% by mass (wet 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 3 above. For example, Patent Document 6 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 7 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 8 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 9 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 to make a primary fermentation substrate, adding other grain flours to the substrate and fermenting it, and then adding grain flours other than wheat flour and rye flour to the fermented product and fermenting it one or more times, then mixing in seasonings such as eggs and oils, shaping the product, 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 10 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 11 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, a thin crust, a finer texture, and the production of bread with excellent elasticity and water retention. Patent document 12 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 stated that this method can impart a unique flavor and aroma not found in conventional breads. Patent document 13 describes a method for producing sourdough bread using wheat flour or rice flour as the raw material. Specifically, it describes a method in which sourdough bread can be produced in large quantities in a short time by adding secondary raw material flour to a lactic acid dough made by fermenting primary raw material flour with lactic acid bacteria, kneading the dough, and then baking it. Patent document 14 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 15 and 16 describe methods for producing pizza crust using dairy products containing lactic acid bacteria, such as yogurt. Patent document 15 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 crust baked immediately after mixing, even when frozen or refrigerated. Patent document 16 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 16 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 17 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 that contain gluten, a wheat-derived protein. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2009-162731 [Patent Document 2] International Publication No. 2021 / 033619 [Patent Document 3] Japanese Patent Publication No. 2018-174860 [Patent Document 4] Japanese Patent Publication No. 2008-81882 [Patent Document 5] U.S. Patent No. 07595081 [Patent Document 6] Special Publication No. 42-1463 [Patent Document 7] Japanese Patent Application Publication No. 2-215334 [Patent Document 8] Japanese Patent Publication No. 2004-321097 [Patent Document 9] Japanese Patent Publication No. 2004-357631 [Patent Document 10] Japanese Patent Publication No. 2008-17802 [Patent Document 11] Japanese Patent Publication No. 2009-142181 [Patent Document 12] Japanese Patent Publication No. 2011-97897 [Patent Document 13] Japanese Patent Application Publication No. 11-266775 [Patent Document 14] Japanese Patent Publication No. 2007-110953 [Patent Document 15] Japanese Patent Publication No. 2003-259796 [Patent Document 16] Japanese Patent Publication No. 2014-23454 [Patent Document 17] European Patent No. 2885979 [Patent Document 18] European Patent No. 2392215 [Non-patent literature]

[0007] [Non-Patent Document 1] Japan Bread Technology Institute, Evaluation Criteria for Bread Products (1), Pan Gijutsu, 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) [Summary of the Invention] [Problem to be Solved by the Invention]

[0008] An object of the present disclosure is to provide an expanded food having a new texture. Another object of the present disclosure is to provide an expanded food having a new texture and new physical properties. Preferably, an object of the present invention is to provide the aforementioned expanded food that is substantially free of wheat-derived protein. [Means for Solving the Problem]

[0009] The present inventors, after repeated dedicated studies to solve the above problem, found that by heat-treating a dough composition that contains substantially no wheat-derived protein such as gluten, and that contains milk protein in a proportion of 75% by mass or more of the total protein, the composition expands like bread to form a supporting matrix. The inventors also found that the visible cell structure of the expanded food thus obtained is different from that of bread produced using wheat flour as a raw material (hereinafter abbreviated as "wheat bread"), and that when measured using the evaluation device ORAL-MAPS (registered trademark) as a method for evaluating the texture perceived in the middle mastication stage during the chewing process in the oral cavity, the measured properties are clearly different from those of wheat bread, and the results were confirmed to correlate with sensory evaluation results. Hereinafter, ORAL-MAPS (registered trademark) is simply referred to as "OM", the evaluation device therefor is referred to as "OM device", and the evaluation method using the device is referred to as "OM evaluation method". Furthermore, as a method for evaluating the texture felt during the later stages of chewing in the oral cavity, we found a clear difference between the texture of the food and wheat bread when measured using a texture test with water as a simulated saliva, and confirmed that this result correlated with the sensory evaluation results. This disclosure is the result of further consideration based on these findings and includes the following embodiments.

[0010] (I) Puffed food Item 1. A puffed food containing milk protein in proportion to 75% or more of the total protein, (A) For a test sample containing a 0.02% by mass xanthan gum aqueous solution (hereinafter sometimes abbreviated as "XG aqueous solution") as a pseudo-saliva in a ratio of 50 parts by mass per 100 parts by mass of puffed food, the evaluation method using an OM device determines whether (1) the impulse value of the first bite is in the range of 12 to 17 N·s, and (2) the average torque value during the middle of chewing is in the range of 0.065 N·m or less. or / and (B) For a test sample containing water as a simulated saliva in a ratio of 100 parts by mass per 100 parts by mass of puffed food, a texture test is performed after stirring in an automatic mortar and pestle at a rate of 20 times / 30 seconds for 30 seconds, and the following conditions are met: (1) Hardness (load) is 1.5 N or less, and (2) Adhesion is 850 J / m 3 A puffed food characterized by the following: Item 2. A puffed food containing milk protein in proportion to 75% or more of the total protein, (C) Whether the hardness obtained in the texture test is in the range of (1) 0.1 to 0.35 N (load) and (2) cohesiveness is in the range of 0.5 to 0.71, or / and (D) The puffed food described in item 1, characterized in that the values ​​of (1) elastic modulus and (2) viscosity obtained in the creep test are within the following ranges: (1a) Instantaneous modulus of elasticity: 190~460 Pa (1b) Delayed modulus of elasticity: 4400~13000 Pa (2a) Delayed viscosity: 38000~117000Pa s (2b) Permanent viscosity: 240000~820000Pa·s. Item 3. A puffed food as described in Item 1 or 2, characterized in that it substantially does not contain wheat-derived protein. Item 4. The puffed food described in items 1 to 3, wherein the milk protein contains protein derived from a fermented milk product. Item 5. A puffed food according to any one of items 1 to 4, comprising an edible composition containing milk protein, wherein at least one of the edible compositions is a fermented milk product. Item 6. 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 heat-treated to puff up and 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. Item 12. The OM device is An upper jig provided with an upper occlusal portion, A lower jig is provided having a lower occlusal portion that has a shape that occludes with the upper occlusal portion, and is positioned opposite the upper occlusal portion. A sensor incorporated into the upper jig or the lower jig for measuring a physical quantity applied to the upper jig or the lower jig, A drive unit that drives at least one of the lower jig or the upper jig to perform a reciprocating linear motion in the direction of interlocking and separating the lower jig and the upper jig, and drives at least one of the upper jig or the lower jig to perform a reciprocating rotational motion with the direction of the reciprocating linear motion as the axis of rotation, A measurement control unit controls the reciprocating linear motion and the reciprocating rotational motion by the drive unit, and measures the physical quantity from the output of the sensor. A simulated saliva supply unit that adds and flows simulated saliva at a predetermined flow rate between the upper jig and the lower jig. Equipped with, The food to be evaluated is placed on the lower occlusal portion, and at least one of the lower jig or the upper jig is driven to perform the reciprocating linear motion, and at least one of the upper jig or the lower jig is driven to perform the reciprocating rotational motion. The physical properties of the food are evaluated from the measured values ​​obtained from the output of the sensor when these measurements are taken. A food property evaluation device, specifically a puffed food as described in any of items 1 to 11. Section 13. The evaluation method using the OM device described above is The configuration comprises an upper jig having an upper occlusal portion, a lower jig having a lower occlusal portion shaped to occlude with the upper occlusal portion and positioned opposite the upper occlusal portion, and a sensor incorporated into the upper jig or the lower jig for measuring physical quantities applied to the upper jig or the lower jig, wherein the food to be evaluated is placed on the lower occlusal portion, With artificial saliva being added and flowing in at a predetermined flow rate between the upper jig and the lower jig... At least one of the lower jig or the upper jig is driven to perform a reciprocating linear motion in the direction of interlocking and separating the lower jig and the upper jig, and at least one of the upper jig or the lower jig is driven to perform a reciprocating rotational motion with the direction of the reciprocating linear motion as the axis of rotation, An evaluation method for puffed food as described in any of items 1 to 12, comprising measuring the physical quantity from the output of the sensor and evaluating the physical properties of the food from the obtained measured values. [Effects of the Invention]

[0011] The puffed food disclosed herein has a cellular structure similar to that of conventional bread made from wheat flour, but its physical properties, obtained at least by the OM evaluation method using an OM device and / or a texture test (with simulated saliva), differ from those of wheat bread. Based on these differences, it is a food with a new texture different from wheat bread. Specifically, while it is soft to the touch and similar to bread, it has less stickiness and adhesion during chewing in the mouth, a lighter texture (less stickiness when the food is moistened 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 possessing a new texture different from bread. Thus, the puffed food disclosed herein 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] A schematic diagram showing the configuration of an OM (Optical Manipulation) device. [Figure 2] A schematic diagram showing the configuration of the upper jig 10 and lower jig 20 of the OM device. [Figure 3A] A schematic diagram showing the operation of the upper and lower jigs of the OM device in Figure 2. [Figure 3B] A schematic diagram showing the continuation of the operation in Figure 3A. [Figure 3C] A schematic diagram showing the continuation of the operation shown in Figure 3B. [Figure 3D] A schematic diagram showing the continuation of the operation shown in Figure 3C. [Figure 4]An example of a compression curve (texture profile) after two compression deformations in a texture test. In the figure, H represents hardness, B represents brittleness, C represents cohesion, T1 and T2 represent indentation, A3 represents tackiness, and A2 / A1 represents cohesiveness. [Figure 5] (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 6] This figure shows a typical creep curve obtained from a creep test and a four-element mechanical model of a spring and dashpot. In the figure, ε(t) represents strain, P0 is constant stress, E0 is Hooke's elasticity, E1 and E2 are the elastic moduli of the Voigt body, ηN is Newton's viscosity, η1 and η2 are the viscosity of the Voigt body, and t represents time. [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 1. [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 2. [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 3. [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 5. [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 6. [Figure 12] 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 13] 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 14] 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 15] 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 16] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 1. [Figure 17] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 2. [Figure 18] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 3. [Figure 19] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 4. [Figure 20] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 5. [Figure 21] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 6. [Figure 22] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 7. [Figure 23] Images of the (A) eating surface and (B) vertical surface of the internal cross-section of the bread in Comparative Example 8. [Figure 24] This figure shows the results of the OM evaluation test conducted in Experimental Example 2 ((A) change in torque over time from 40 seconds to 50 seconds after the start of measurement, (B) average value of torque from 40 seconds to 50 seconds after the start of measurement). [Figure 25] This figure shows the results (cohesiveness, hardness) of the texture test (without simulated saliva) conducted in Experiment Example 4. [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 a puffed food that contains milk protein in proportion to 75% by mass or more of the total protein, (A) For a test sample containing an XG aqueous solution as a simulated saliva at a ratio of 50 parts by mass per 100 parts by mass of puffed food, the evaluation method using an OM device determines whether (1) the impulse value of the first bite is in the range of 12 to 17 N·s, and (2) the average torque value during the middle of chewing is in the range of 0.065 N·m or less. or / and (B) For a test sample containing water as a simulated saliva in a ratio of 100 parts by mass per 100 parts by mass of puffed food, a texture test is performed after stirring in an automatic mortar and pestle at a rate of 20 times / 30 seconds for 30 seconds, and the following conditions are met: (1) Hardness (load) is 1.5 N or less, and (2) Adhesion is 850 J / m 3 The following characteristics apply:

[0016] Note that the physical properties in (A) and (B) above are physical properties obtained for the inside of the puffed food. The interior of puffed food refers to the part of the food that is not the surface, and not the hardened outer layer (in the case of sliced ​​bread, the part called the crust). Preferably, a cube with sides of 2 cm is cut out from the central part of the puffed food, including the center, and each physical property can be measured using this as the test sample.

[0017] OM (ORAL-MAPS (registered trademark)) is a food property evaluation system (evaluation device, evaluation method) developed by the applicant. The OM device is designed to enhance the reproducibility of changes in the properties of food in the oral cavity by simulating the sliding motion of the tongue or teeth in the oral cavity. By obtaining measurement values ​​(time change of impulse, time change of torque) that correspond to sensations in the oral cavity, the physical properties of food can be evaluated.

[0018] The process of consuming puffed foods, including bread, consists of a chewing process and a swallowing process. The chewing process in the oral cavity can be divided into four stages: the first chewing stage, the early chewing stage, the middle chewing stage, and the late chewing stage. The first stage of chewing is when food is first bitten with the teeth, and in terms of texture, it is the stage where you feel the "initial hardness" of the food. The early masticatory stage refers to the first one-third of the period when the masticatory period (the time from when food is first chewed in the mouth until swallowing) is divided into three stages. It corresponds to the period from the start of chewing until one-third of the total number of chews (the total number of chews) has been completed. In terms of texture, the early masticatory stage is the stage where the air bubbles in the expanded food are destroyed and compressed by chewing, giving the sensation of increased hardness. The mid-chewing stage is the period when the number of chews from the start of chewing corresponds to 1 / 3 to 2 / 3 of the total number of chews. In terms of texture, the mid-chewing stage is when the food bolus, compressed in the oral cavity, becomes more adhesive as it mixes with saliva through chewing, and a "sticky feeling" (the viscous feeling felt in the oral cavity when saliva and food are mixed) is experienced. The later stages of chewing are the period in which the number of chews since the start of chewing corresponds to 2 / 3 to 3 / 3 of the total number of chews. In terms of texture, the later stages of chewing are when the food bolus absorbs saliva as it continues to be chewed in the oral cavity, increasing its moisture content and reducing its hardness and stickiness; in other words, it is the stage where you feel the food bolus "easily breaks apart."

[0019] For the test food, the "initial chewing hardness" during the "first chewing stage" can be evaluated by determining the impulse value of the first bite using an OM device.

[0020] Furthermore, the "stickiness" of the test food during the "mid-chewing" stage can be evaluated by determining the average torque measured in the OM device between 40 and 50 seconds after the start of operation. In this disclosure, this is referred to as the "average torque during mid-chewing." The average torque during mid-chewing thus obtained corresponds to the resistance perceived by the senses in the oral cavity and corresponds to the viscosity of the test food (food bolus) when mixed with saliva. In other words, the average torque during mid-chewing can be understood as the "stickiness" of the food bolus when food and saliva are mixed in the oral cavity. The OM device is designed to allow artificial saliva to be added at a predetermined flow rate from the artificial saliva supply unit through an inflow tube into the space between the upper and lower fixtures, and artificial saliva is added at a constant flow rate from the start of operation of the OM device. By adjusting the flow rate of artificial saliva addition, the amount of artificial saliva at 45 seconds, which is the midpoint of the 40-50 second mark from the start of operation corresponding to the mid-stage of chewing, can be set to a ratio of 50 parts by mass per 100 parts by mass of the test food used. Here, a 0.02% by mass aqueous solution of xanthan gum, which approximates the flow characteristics of saliva, is used as the "artificial saliva".

[0021] Furthermore, the "ease of breaking down the food bolus" in the "late chewing stage" can be evaluated by preparing a test sample that simulates the state of a food bolus in the late chewing stage (hereinafter also referred to as "late chewing bolus") by adding simulated saliva to the test food and mixing it in an automatic mortar and pestle, and then subjecting this to a texture test to determine (1) hardness (load) and (2) adhesiveness. In the late chewing stage, as chewing continues in the state of a food bolus that has absorbed saliva, the moisture content increases, which corresponds to a stage in which hardness and adhesiveness decrease. If the hardness (load) and adhesiveness in this late chewing stage are low, it can be evaluated that the food bolus in the late chewing stage is easy to break down, and if they are high, it can be evaluated that the food bolus in the late chewing stage is difficult to break down. The test sample used in the texture test (a simulated food bolus in the later stages of chewing) can be prepared by adding 100 parts by mass of simulated saliva to 100 parts by mass of the test food at room temperature (25°C), and stirring in an automatic mortar and pestle at a stirring speed of 20 times / 30 seconds for 30 seconds. In this texture test, water is used as the "simulated saliva." Any tap water (drinking water that conforms to the water quality standards based on Article 4 of the Water Supply Act [Law No. 177 of June 15, 1957: Ministry of Health, Labour and Welfare of Japan]) is acceptable. The test method and conditions for the texture test will be described later.

[0022] In this disclosure, there are two types of texture tests: "a system that measures a sample containing artificial saliva to evaluate how easily the food bolus breaks apart in the later stages of chewing," and "a system that measures the hardness at the start of chewing without adding artificial saliva." In this disclosure, the former is referred to as the texture test (with artificial saliva), and the latter as the texture test (without artificial saliva).

[0023] The OM apparatus and the method for evaluating the physical properties of food using it are described below. For further details, please refer to the description in the patent application specification of the present applicant, Japanese Patent Application No. 2021-090500.

[0024] [OM device] Figure 1 shows a schematic diagram of the OM device, and Figure 2 shows a schematic diagram showing the configuration of the upper jig 10 and the lower jig 20. The food property evaluation device 1 comprises an upper jig 10, a lower jig 20, a sensor 12, a drive unit 30, and a measurement control unit 40. Furthermore, it includes a simulated saliva supply unit 50 that adds and flows simulated saliva at a predetermined flow rate between the upper jig 10 and the lower jig 20.

[0025] The upper jig 10 and lower jig 20 are intraoral models with shapes suitable for evaluating the physical properties of puffed food, and their movements simulate the sliding motion of the tongue in the oral cavity. The upper jig 10 is provided with an upper occlusal portion 11. The upper occlusal portion 11 of the upper jig 10 has a shape with a hemispherical convex tip. The lower jig 20 is provided with a lower occlusal portion 21 that is shaped to occlude with the upper occlusal portion 11 and is positioned opposite the upper occlusal portion 11. The lower occlusal portion 21 has a shape with a recess that occludes with the upper occlusal portion 11. The recess has a shape with a hemispherical surface as its inner wall surface. The upper jig 10 and lower jig 20 are made of a resin with a hardness suitable for constructing an intraoral model, such as ABS (acrylonitrile-butadiene-styrene copolymer) resin, acrylic resin, or a fluorine-containing resin such as polyvinylidene fluoride.

[0026] Sensor 12 is incorporated into the upper fixture 10 and measures physical quantities applied to the upper fixture 10. Sensor 12 is, for example, a 6-axis sensor. The physical quantities measured by the 6-axis sensor include, for example, at least one of force or torque applied to the upper fixture 10.

[0027] The drive unit 30 drives the lower jig 20 so that it performs a reciprocating linear motion LR in the direction of engaging with and separating from the upper jig 10. The drive unit 30 also drives the upper jig 10 so that it performs a reciprocating rotational motion RR with the direction of the reciprocating linear motion LR of the lower jig 20 as the axis of rotation AX.

[0028] The measurement control unit 40 controls the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotational motion RR of the upper jig 10, which are controlled by the drive unit 30. The measurement control unit 40 also measures the physical quantities applied to the upper jig 10 from the output of the sensor 12. The measurement control unit 40 can obtain impulse data by integrating the measured force data over time.

[0029] An inlet tube 51 extends from the simulated saliva supply unit 50, passing through the protective unit 22 into the space between the upper jig 10 and the lower jig 20. Under the control of the measurement control unit 40, simulated saliva is added and flowed into the space between the upper jig 10 and the lower jig 20 at a predetermined flow rate. As the simulated saliva, a 0.02 mass% aqueous solution of xanthan gum, which approximates the flow characteristics of saliva, is used.

[0030] The OM device 1 drives the lower jig 20 to perform a reciprocating linear motion LR while the food FA to be evaluated is placed on the lower occlusal portion 21, and drives the upper jig 10 to perform a reciprocating rotational motion RR. The physical properties of the food FA are evaluated from the measured values ​​obtained from the output of the sensor 12 during these movements.

[0031] In the food property evaluation device 1, for example, the upper jig 10 and the lower jig 20 are positioned such that they do not touch each other even when they are closest together. When the food FA to be evaluated is located on the lower occlusal portion 21, a force corresponding to the set occlusal force is applied from the lower jig 20 to the food FA, and further applied to the upper jig 10 via the food FA. The configuration ensures that no force exceeding the set occlusal force is applied during the occlusion of the upper jig 10 and the lower jig 20.

[0032] Furthermore, the OM device 1 is configured such that, for example, at least a portion including the upper jig 10 and the lower jig 20 can be adjusted to body temperature or a temperature close to it. The portion including the upper jig 10 and the lower jig 20 may be the entirety of the OM device 1.

[0033] [OM Evaluation Method] This section explains the method for evaluating the physical properties of food using the aforementioned OM device (OM evaluation method). The method for evaluating the physical properties of food in this embodiment is performed using the OM apparatus 1 described above. For the evaluation, first, the food FA to be evaluated is placed on the lower occlusal portion 21 of the OM device 1. Next, the lower jig 20 is driven to perform a reciprocating linear motion LR in the direction in which it occludes with the upper jig 10, and the upper jig 10 is driven to perform a reciprocating rotational motion RR with the direction of the reciprocating linear motion LR of the lower jig 20 as the axis of rotation AX.

[0034] Using Figure 3, specific examples of the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotational motion RR of the upper jig 10 will be explained. Figure 3A is a schematic diagram showing the operation of the upper and lower jigs of the OM device. First, the food FA to be evaluated is placed on the lower occlusal portion 21 of the lower jig 20. Next, the lower jig 20 is raised in the first linear motion direction LR1, and the lower occlusal portion 21 of the lower jig 20 is brought into contact with the upper occlusal portion 11 of the upper jig 10. Next, as shown in Figure 3B, when the lower occlusal portion 21 of the lower jig 20 occluses with the upper occlusal portion 11 of the upper jig 10, the food FA is crushed into the gap between the lower occlusal portion 21 and the upper occlusal portion 11 with a predetermined force. In this state, the upper jig 10 is rotated in the first rotational motion direction RR1, causing the upper occlusal portion 11 of the upper jig 10 to slide while in contact with the food FA. Next, as shown in Figure 3C, the rotation of the upper jig 10 in the first rotational direction RR1 is stopped, and the lower jig 20 is lowered in the second linear direction LR2, releasing the occlusion between the lower occlusal portion 21 of the lower jig 20 and the upper occlusal portion 11 of the upper jig 10. Then, as shown in Figure 3D, the lower jig 20 is raised in the first linear direction LR1, engaging the lower occlusal portion 21 of the lower jig 20 with the upper occlusal portion 11 of the upper jig 10. In this state, the upper jig 10 is rotated in the second rotational direction RR2, causing the upper occlusal portion 11 of the upper jig 10 to slide while in contact with the food FA.

[0035] From this point onward, the operations shown in Figures 3A to 3D above are repeated. Of the operations described above, the process in which the lower jig 20 rises from its lowest position, engages with the upper jig 10, and then descends again to return to its lowest position is also referred to as one compression. During the aforementioned series of operations, artificial saliva is added at a predetermined flow rate from the artificial saliva supply unit 50 through the inflow tube between the upper jig 10 and the lower jig 20. Therefore, the aforementioned series of operations simulates the tongue-shuffling motion of food in the presence of artificial saliva.

[0036] As described above, the lower jig 20 performs a reciprocating linear motion LR and the upper jig 10 performs a reciprocating rotational motion RR, while simultaneously measuring physical quantities from the output of the sensor 12. From the obtained measured values, the physical properties of food FA in the presence of artificial saliva, in other words, the physical properties of the food bolus that has absorbed artificial saliva, can be evaluated.

[0037] The OM device 1 allows for visual confirmation of the appearance of the food bolus during and after a predetermined number of chews, and also allows the food bolus to be subjected to other physical property measurements. Furthermore, the output of the sensor 12 measures the force acting on the upper jig 10 during occlusion, and the torque due to rotational shear between the upper jig 10 and the lower jig 20. The measurement control unit 40 obtains impulse data by integrating the measured force data over time.

[0038] As explained above, the operation of the upper jig 10 and lower jig 20 of the OM device 1 simulates the shearing motion of the tongue in the oral cavity. Therefore, the OM device and OM evaluation method can simulate the shearing motion of the tongue to reproduce changes in the properties of food in the oral cavity and obtain measurement values ​​corresponding to perception in the oral cavity. Specifically, the time change of force (impulse when integrated) and the time change of torque can be obtained for the food being evaluated. From this data, the physical properties of the food can be evaluated.

[0039] The method for determining the impulse value at the first bite and the average torque value during the middle of chewing for the puffed food described herein will be explained in the experimental examples described later. It is desirable that the puffed food of this disclosure has (1) an impulse value on the first bite and (2) an average torque value during the middle of chewing, as evaluated by the said method, within the following ranges. (1) Impulse value of the first bite: Preferably 12-17 N·s, more preferably 13-16 N·s (2) Average torque during the middle stage of chewing: Preferably 0.065 N·m or less, more preferably 0.065 to 0.01 N·m (including 0.065 to 0.010 N·m), and even more preferably 0.06 to 0.02 N·m (including 0.060 to 0.020 N·m).

[0040] As shown in the experimental examples, the puffed food of this disclosure has a "hardness at the start of chewing" that is not significantly different from wheat bread, as evaluated by the "impulse value of the first bite," and has a similarly fluffy texture. However, as evaluated by the "average torque value during the middle of chewing," the "stickiness" in the oral cavity during the middle of chewing is significantly lower than that of wheat bread, and is characterized by having a light texture with less "stickiness" in the oral cavity.

[0041] The method for determining the hardness (load) and adhesiveness of a test sample (a simulated food bolus in the later stages of chewing) prepared by stirring the puffed food of this disclosure with simulated saliva in an automatic mortar and pestle will be explained in Experimental Example 3 below. Briefly, the test sample is filled with simulated saliva into a cylindrical container with a diameter of 4 cm and a height of 1.5 cm, and a load is applied by placing a plunger of a viscoelasticity measuring device on top of the sample. The load curve can then be recorded and analyzed using an analysis device. The measuring device, measurement method, and measurement conditions will be explained in detail in Experimental Example 3. As mentioned above, water is used as the simulated saliva in this texture test (with simulated saliva). The hardness (stress, N / m²) is calculated by dividing the hardness (load) by the contact area of ​​the plunger. 2 Since this falls under the category of (), if the plunger is constant, hardness (stress) can be used instead of hardness (load).

[0042] The puffed food of this disclosure, when measured using the method and conditions described in Experimental Example 3 for a simulated sample of the food bolus in the later stages of chewing, has the following characteristics: (1) Hardness (load) of 1.5 N or less, and (2) Adhesion of 850 J / m 3 This includes puffed foods within the following range. Preferred embodiments include the following: (1) Hardness (load): Preferably 1.0 N or less, more preferably 0.9 to 0.1 N, and even more preferably 0.8 to 0.5 N (2) Adhesion: Preferably 600 J / m 3 More preferably, 500-200 J / m 3 More preferably 450-300 J / m3 .

[0043] As shown in the experimental examples, the puffed food of this disclosure is characterized by having significantly lower hardness (load resistance) and adhesiveness compared to wheat bread, a high "ease of breaking down of the food bolus" as evaluated by these physical properties, and a texture that quickly disintegrates in the mouth through chewing.

[0044] The puffed foods of this disclosure include those having either the characteristics measured by the OM device described above, or the characteristics measured by the texture test (with simulated saliva) described above. They may also have both characteristics.

[0045] Furthermore, the puffed foods covered by this disclosure include puffed foods that contain milk protein in proportion to 75% by mass or more of the total protein, and whose physical properties obtained by (C) the texture test (without simulated saliva) and / or (D) the creep test are within the ranges specified below. (C) Physical properties obtained from texture testing (without simulated saliva) (1) Hardness of 0.1 to 0.35 N, (2) Cohesiveness is 0.5 to 0.71. (D) Physical properties obtained from creep tests (1) Modulus of elasticity: (1a) Instantaneous modulus of elasticity: 190~460 Pa (1b) Delayed modulus of elasticity: 4400~13000 Pa (2) Viscosity: (2a) Delayed viscosity: 38000~117000Pa s (2b) Permanent viscosity: 240000~820000Pa·s. Furthermore, the physical properties in (C) and (D) above are also physical properties obtained for the interior of the puffed food.

[0046] (A) Texture test (without artificial saliva) In this disclosure, the texture test (without simulated saliva) is a physical property measurement test for evaluating the sensation (hardness and chewiness) (texture) of food when bitten with teeth. In this disclosure, this test is performed without adding moisture equivalent to saliva to the food being measured. Typically, it can be performed using the texture mode of a viscoelasticity measuring device (rheometer, creep meter). The texture test (with and without simulated saliva) involves setting the sample on the sample stage of a viscoelasticity measuring device, moving the sample stage upward to bring the sample into contact with the plunger, compressing it to a certain distance (compression distance), then lowering the sample stage to separate the sample from the plunger, and finally compressing it again. This allows for the evaluation of the hardness and chewiness of the food when bitten, as well as the stickiness of the food itself. Figure 4 shows an example of the compression curve (texture profile) after two compression deformations in the texture test (with and without simulated saliva). Table 1 shows the meaning of the symbols in Figure 4 and the characteristics that can be evaluated from them. Note that in Figure 4, the areas A1 to A3 represent the amount of energy, which is the integral value of the measured load. [Table 1] Specifically, a cube with sides of 2 cm is cut out from the inside of the puffed food product in question. This is used as the test sample, and a plunger of a viscoelasticity measuring device is applied to the edible surface to apply a load and measure the result. The load curve can then be recorded and analyzed using an analysis device. A diagram illustrating the edible surface of a slice of bread is shown in Figure 5(1) as an example. The measuring device, measurement method, and measurement conditions are explained in detail in Experimental Example 4. The "hardness" measured using these methods and conditions evaluates the force required for deformation due to longitudinal compression on the eating surface. Since it reflects the force required for deformation due to longitudinal compression on the eating surface by the teeth, it is considered to correlate with the "initial hardness" in the first chewing phase in sensory evaluation. Therefore, low "hardness" means that the "initial hardness" in the first chewing phase is soft. Furthermore, "cohesiveness" indicates the ratio of the energy of the first compression to the energy of the second compression. Therefore, low "cohesiveness" indicates that the food breaks down and softens quickly when chewed. Based on these findings, the results of this texture test (without simulated saliva) indicating "low hardness" + "low cohesiveness" suggest that the texture of the food being tested (food not moistened with saliva) is soft and easily breakable.

[0047] The puffed food of this disclosure is characterized in that, when measured by the method and conditions described in Experimental Example 4, (1) the hardness (load) is in the range of 0.1 to 0.35 N, and (2) the cohesiveness is in the range of 0.5 to 0.71. Preferred embodiments include the following: (1) Preferred hardness and cohesiveness: Hardness: 0.125~0.3N, Cohesiveness: 0.55~0.7 (2) More preferable hardness and cohesiveness: Hardness: 0.15~0.25N, Cohesiveness: 0.60~0.69 (3) More desirable hardness and cohesiveness: Hardness: 0.175~0.20N, Cohesiveness: 0.65~0.68

[0048] (B) Creep test A creep test measures the amount of deformation and recovery of a sample over time when a constant force is applied to it, allowing for the measurement of basic physical properties of the sample, such as viscosity and elastic modulus. It can usually be performed using the creep mode of a viscoelasticity measuring instrument. In a creep test, the sample is placed on the sample stage of a viscoelasticity measuring device, the sample stage is moved upward to bring the sample into contact with the plunger, and pressure is applied by pressing it down to a certain stress. Then, the compression is continued to maintain a constant stress (load holding), and the plunger is released until the stress becomes zero. The strain rate is measured when the plunger is kept released while maintaining zero stress. A typical creep curve is shown in Figure 6. As shown in this figure, the creep curve includes an instantaneous deformation section indicated by the symbol h1(P0 / E0), a delayed deformation section indicated by the symbol h1h2(P0 / E1+ P0 / E2), and a steady-state flow section indicated by the symbol h2h3(P0 / ηN). The test sample exhibits elastic behavior following Hooke's law in the instantaneous deformation section, shows a strain increase proportional to time in the steady-state flow section similar to a Newtonian fluid, and exhibits behavior due to a combined action of elasticity and viscosity in the remaining delayed deformation section. Figure 6 also shows a six-element dynamic model of the spring and dashpot together.

[0049] Specifically, similar to the texture test (without simulated saliva), a 2cm cube is cut from the inside of the puffed food to prepare a test sample. A plunger from a viscoelasticity measuring device is applied to the edible surface of this sample, and the resulting strain rate over time is recorded using an analysis device. The instantaneous modulus (modulus E0 [Pa]), delayed modulus (modulus E1 [Pa]), delayed viscosity (viscosity η1 [Pa·s]), and permanent viscosity (viscosity ηN [Pa·s]) are then analyzed. The measurement device, measurement method, and measurement conditions are described in detail in Experimental Example 4.

[0050] In general, the instantaneous modulus (modulus E0 [Pa]), the delayed modulus (modulus E1 [Pa]), the delayed viscosity (viscosity η1 [Pa·s]), and the permanent viscosity (viscosity ηN [Pa·s]) can be explained as follows. (1) Instantaneous modulus of elasticity (modulus of elasticity E0 [Pa]): Hooke's elastic body The instantaneous modulus of elasticity represents the elastic body of the hook (shown as a spring) in the instantaneously deformed section. More specifically, it represents the modulus of elasticity of the spring in the instantaneously deformed section that deforms instantaneously when loaded and immediately recovers to its original height when the load is removed. It corresponds to the value obtained by dividing stress by strain. Thus, instantaneous modulus of elasticity refers to the elasticity in the region where the shape returns to its original state after the force is applied and then released. For this reason, it can be interpreted as the elasticity felt immediately after biting into a food item (the initial crunchiness).

[0051] (2) Delayed modulus of elasticity (modulus of elasticity E1 [Pa]): Modulus of elasticity of Voigt body The delayed modulus of elasticity represents the modulus of the spring within the elastic modulus of the Voigt body in the delayed deformation section. Delayed deformation means that although the spring attempts to deform instantaneously in response to a load, it is controlled by the dashpot, causing the deformation to occur with a delay (the spring and dashpot are in parallel). It corresponds to the value obtained by dividing stress by strain.

[0052] (3) Delayed viscosity (viscosity η1 [Pa·s]): Viscosity of Voigt's body The delayed viscosity ratio represents the modulus of elasticity of the dashpot within the viscosity ratio of the Voigt body in the delayed deformation region. It corresponds to the value obtained by multiplying the modulus of elasticity by the delay time. These delayed modulus and delayed viscosity allow us to evaluate both the elastic properties (immediate deformation) and viscous properties (deformation with a delay) of the delayed deformation portion as states over time. Therefore, by biting the food and applying force, we can interpret these values ​​as representing the elasticity and viscosity at the point when the food begins to break down (the crunchiness when the food starts to disintegrate after biting).

[0053] (4) Permanent viscosity (viscosity ηN [Pa·s]: viscosity of Newton's body) This shows the viscosity of a Newtonian body in a steady-state viscous region (indicated by a dashpot). It corresponds to the value obtained by multiplying the modulus of elasticity by the delay time. Here, "permanent viscosity" refers to the steady-state deformation region, that is, the region where compression and fracture progress when a force is applied, and viscous properties are observed with increasing load. Specifically, it indicates the gradient of viscosity increase when a load is applied. Therefore, a low "permanent viscosity" means that the viscosity does not increase easily even when loaded. One factor contributing to this is that the shape collapses when loaded. From this, a low "permanent viscosity" means that it is easily broken down, and it correlates with the "ease of breaking down the food itself" in sensory evaluation.

[0054] The puffed foods of this disclosure include puffed foods in which, when measured by the method and conditions described in Experimental Example 4, these elastic moduli and viscosity ratios are within the following ranges. (1) Elastic modulus (a) Instantaneous modulus of elasticity: 190~460 Pa (b) Delayed modulus of elasticity: 4400~13000 Pa (2) Viscosity (a) Delayed viscosity: 38,000 to 117,000 Pa·s (b) Permanent viscosity: 240000~820000Pa·s.

[0055] A preferred embodiment is (2)(b) permanent viscosity Examples of rates that fall within the following ranges can be given. Preferred permanent viscosity Rate:300000~750000Pa・s A more desirable permanent viscosity Rate:400000~650000Pa・s Even more preferable permanent viscosity Rate: 450000~550000Pa·s.

[0056] The puffed foods of this disclosure include those having the physical properties described above as evaluated by the texture test (without simulated saliva). Furthermore, the puffed foods of this disclosure also include those having the physical properties described above as evaluated by the creep test. Moreover, the puffed foods of this disclosure may have both physical properties.

[0057] The puffed food of this disclosure, having physical properties determined by such texture tests (without simulated saliva) and / or creep tests, can be produced by heat-treating a dough (dough composition for puffed food, hereinafter also simply referred to as "dough for puffed food" or "dough of this disclosure") that contains milk protein in proportion to 75% by mass or more of the total protein and substantially does not contain wheat-derived protein. The puffed food covered by this disclosure is not limited, but is preferably a bakery product, and more preferably a food similar to bread or dried bread, among the general puffed foods described above.

[0058] Wheat processed products refer to edible ingredients prepared by processing wheat as a raw material. Wheat processed products include: For example, this includes wheat flour (cake flour, all-purpose flour, bread flour, durum semolina) and wheat-derived proteins. "Wheat-derived proteins" refers to proteins derived from wheat, including gliadin, glutenin, and gluten. Gluten is a protein with a network structure formed by kneading gliadin and glutenin contained in wheat in the presence of water. "Substantially free of wheat-derived proteins" means that the product contains no wheat-derived proteins at all, or, if present, 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 (parts per million by mass, the same applies hereinafter), more preferably less than 20 ppm, and even more preferably less than 10 ppm. Even if some of the wheat-derived proteins are altered by processing of wheat products, they are considered wheat-derived proteins if they are perceived as wheat allergens.

[0059] The disclosed dough may, but is not limited to, a dough that primarily consists of (a) milk protein, (b) starch, (c) leavening agent, and (d) water, and substantially does not contain wheat-derived protein. Each component is described below. In the following description, "100% wet mass of the disclosed dough" means that the wet mass of the disclosed dough, including moisture, is 100%.

[0060] (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 Food Sanitation Act “Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products” (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"). 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.

[0061] 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 includes milk ferment product-derived protein, the proportion of milk ferment 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 said "Analysis Methods for Nutritional Components, etc." In addition, the total protein content in the disclosed dough can also 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.).

[0062] (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 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 (a gluten-free grain). It can also be a grain other than rice. "Plant seeds" can refer to legumes such as mung beans, soybeans, peas, and chickpeas, as well as pseudocereals such as buckwheat and amaranth. "Starchy vegetables" can refer to 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.

[0063] 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 grain flour), more preferably grain flour other than gluten-containing grain flour and rice flour); 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 starch may be included, provided it is a gluten-free ingredient, but it can also be omitted.

[0064] 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, which are processed from natural starch such as potato starch, corn starch, waxy corn starch, or tapioca starch.

[0065] 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.

[0066] 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 (by mass) in the disclosed dough can also be calculated from the formulation indication described in the starch-containing edible composition to be blended. Alternatively, the starch content (by mass) can also 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), dietary fiber (Prosky method), sugars (gas chromatography method), and moisture (atmospheric pressure heating and drying method), which are determined by official methods, from the measured value (wet mass) of the disclosed dough.

[0067] 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.

[0068] (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.

[0069] 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.

[0070] (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.

[0071] (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; and cheeses such as natural cheeses (cream cheese, mozzarella cheese, cottage cheese, etc.) and processed cheese. 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.

[0072] (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, provided that they do not substantially contain wheat-derived protein and do not interfere with the effects of the present invention. 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.

[0073] 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.

[0074] 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 is to prepare dough by 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, and then to carry out 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 dough method, sourdough method, sake dough method, hop dough 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.

[0075] 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, when using the disclosed dough which is substantially gluten-free, this can be omitted. Therefore, by using the disclosed dough which is substantially gluten-free, it is possible to produce a bread-like leavened food that has a buoyant structure (like sudachi) and a support matrix structure similar to bread, but has a unique texture different from bread, in a shorter time than that required for the production of ordinary bread.

[0076] 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).

[0077] 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.

[0078] This disclosure includes the following embodiments: [1] A physical property value of 1 obtained by measuring OM using an OM device while the puffed food is mixed with an XG aqueous solution as a simulated saliva, or / and a substance obtained by performing a texture test while the puffed food is mixed with water as a simulated saliva. A method for evaluating the chewability of puffed food products, characterized by using a property value of 2 as an indicator. [2] The evaluation method described in [1], wherein the physical property value 1 is the impulse value of the first bite, and / or the average torque value during the middle of chewing, and the physical property value 2 is hardness (load), and / or adhesion. [3] The evaluation method described in [1] or [2], wherein the amount of each artificial saliva to the puffed food is 50 parts by mass per 100 parts by mass of puffed food in the OM measurement, and 100 parts by mass per 100 parts by mass of puffed food in the texture test. [4] The evaluation method described in [1] to [3] is to prepare the test sample for the texture test by adding water as a simulated saliva in a ratio of 100 parts by mass to 100 parts by mass of puffed food, and stirring it in an automatic mortar and pestle at a speed of 20 times / 30 seconds for 30 seconds. Furthermore, OM measurement using the aforementioned OM device can be performed by referring to the aforementioned OM device and OM evaluation method in this disclosure, including the OM device, measurement method, and measurement conditions. In addition, the aforementioned texture test can be performed by referring to the aforementioned texture test (with simulated saliva) in including the measurement device, measurement method, measurement conditions, and method of preparing the test sample.

[0079] Furthermore, when preparing test samples for the texture test (with simulated saliva), a mixer such as a three-one motor, a grinder (Reche laboratory grinder), or a pulverizer can be used instead of the aforementioned automatic mortar and pestle. Furthermore, the aforementioned evaluation method can also be used to evaluate properties obtained from texture tests (hardness, cohesiveness), creep tests (various elastic properties, various viscosities), particle size distribution, compression tests (modulus of elasticity, yield stress, etc.), and / or properties measured by friction measurements as indicators.

[0080] In this specification, the terms “contains” and “includes” include the meanings of “consisting of” and “substantially consisting of.” [Examples]

[0081] 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".

[0082] 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).

[0083] Experimental Example 1: Production of dough composition for puffed foods and puffed foods. Bread-like foods (Examples 1-3, 5-10) were produced as leavened foods using the formulations and manufacturing processes described in Tables 2-1 and 2-2. 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 the standard method for bread production. The mixing (kneading) step was performed at 25°C. [Table 2-1] [Table 2-2] [Table 3] As a result, the puffed foods of Examples 1-3 and 5-10, like the bread of Comparative Examples 1-3, all had a cellular structure similar to that of the bread called "sudachi," with baked proteins and carbohydrates forming a network (network-like solid region) (support matrix formation). Figures 7-15 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of the bread-like foods of Examples 1-3 and 5-10. The eating surface is the surface on which the bread is actually bitten (the surface that the teeth touch), and the vertical surface is the surface perpendicular to the eating surface (see Figure 5(1)). As test samples, cubes with sides of 2 cm were cut from the central part including the center of each puffed food (see Figure 5(2)). Figures 16-18 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of the bread of Comparative Examples 1-3, and Figures 19-23 show images of the internal cross-sections ((A) eating surface, (B) vertical surface) of commercially available white bread A-E (6 slices, 2 cm thick) (Comparative Examples 4-8) made mainly from wheat flour. Table 4 shows the nutrient content and ingredient list of commercially available white bread A-E. [Table 4] As shown in Figures 7-23, the bubble structure of the bread-like foods in Examples 1-3 and 5-10 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 the tendency for vertical elongation on the eating surface was not clear. On the other hand, in the wheat bread of Comparative Examples 1-8, each bubble was small, and the tendency for vertical elongation on the eating surface was clear, with multiple elongated bubbles present.

[0084] Experimental Example 2: OM evaluation of puffed foods The physical properties (impulse value on the first bite, average torque value during the middle of chewing) of the bread-like food products manufactured in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) and commercially available white bread A (Comparative Example 4) (hereinafter referred to as "test food products") were measured and evaluated using an OM device. The bread-like food products manufactured in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) were cooled to room temperature after manufacturing, then placed in a plastic bag and stored at 25°C for one day. 3g samples were then cut from the center of the bread-like food product for measurement. For the commercially available white bread A (Comparative Example 4), a 6-slice loaf (2cm thick) was purchased 3 days before its expiration date (4-5 days including the manufacturing date), and 3g samples were cut from the center of the bread product for measurement. Each sample piece was cut and then stored for 30 minutes in a sealed container (below 40% RH) filled with dry silica gel to adjust the moisture content to a consistent level.

[0085] The test was conducted using the OM device 1 described above, by placing each test sample, adjusted as described above, on the lower occlusal portion 21 and driving the upper jig 10 and lower jig 20 in the movements shown in Figures 3A to 3D. The treatment was performed for 90 seconds (90 chewing cycles) under the conditions of a compression interval of 1 time / second, an occlusal force of 50N, and an angular velocity of 180° / s (the direction of rotation was reversed with each compression). The compression interval is the time (in seconds) required from one bite (chewing) to the next bite (chewing).

[0086] The temperature of the fixture surface in contact with the test sample was adjusted to 32-36°C. A 0.02% by mass aqueous solution of xanthan gum (XG aqueous solution) was used as a simulated saliva and was added to the upper fixture 10 and lower fixture 20 at a flow rate of 2 ml / min from the simulated saliva supply unit 50 through the inflow tube 51 from the start of the test to the test. During the test, the force applied to the upper fixture 10 and the torque applied between the upper fixture 10 and the lower fixture 20 were measured by the sensor 12.

[0087] Figure 24(A) shows the change in torque due to rotational shear between the upper jig 10 and the lower jig 20 over time from 40 to 50 seconds after the start of the test. This period corresponds to the mid-stage of chewing. Figure 24(B) shows the results of comparing the average torque values ​​from 40 to 50 seconds (average torque values ​​during the mid-stage of chewing) for the bread-like food (Example 2) and commercially available white bread A (Comparative Example 4). As can be seen, the bread-like food, which is a puffed food according to this disclosure, had an average torque value of 0.0554 N·m during the mid-stage of chewing, which is less than 0.065 N·m. This is significantly different from wheat bread, which had a value exceeding 0.0700 N·m. It was confirmed that the bread-like food had less resistance that could be perceived sensorily in the oral cavity, corresponding to the viscosity of the test food (bolus) when mixed with saliva, meaning less stickiness in the oral cavity. From this, it was determined that the bread-like food produced in Experimental Example 1 had a low "stickiness" during the middle stage of chewing, and it was found that it was a food that differed from wheat bread in terms of texture (texture when moistened with saliva), at least in terms of stickiness during the middle stage of chewing.

[0088] Table 5 shows the average values ​​of the impulse during the first bite (n=3) and the average values ​​of the torque during the middle of chewing (n=3) for the bread-like food products manufactured in Experimental Example 1 (Examples 1, 2, 5, 6, 9, and 10). [Table 5] Furthermore, in the OM device, the impulse value for each compression can be calculated by integrating the force peak that appears during each compression. The impulse value for the first bite is obtained by integrating the force peak that appears during the first stroke in the OM device. As shown in Table 5, the impulse value on the first bite did not differ significantly between the bread-like food product of this disclosure and wheat bread, and it was confirmed that the bread-like food product of this disclosure has a fluffy texture when chewed, similar to wheat bread.

[0089] Experiment Example 3: Evaluation of physical properties of puffed food (with simulated saliva) The physical properties of the bread-like food products manufactured in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) and commercially available white bread A (Comparative Example 4) during chewing were evaluated using a texture test (with simulated saliva) with a creep meter (viscoelasticity measuring device) (Leoner II: Model number RE-3305S, parallel plate type, manufactured by Yamaden Co., Ltd.).

[0090] (1) Method for preparing test samples The bread-like food products manufactured in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) were cooled to room temperature after manufacturing, then placed in a plastic bag and stored at 25°C for one day. 15g samples were then cut from the center of each bread-like food product for measurement. For the commercially available white bread A (Comparative Example 4), a 6-slice loaf (2cm thick) was purchased 3 days before its expiration date (4-5 days including the manufacturing date), and 15g samples were cut from the center of each loaf for measurement. After cutting each sample piece, it was stored for 30 minutes in a sealed container (40% RH or less) containing dry silica gel to adjust the moisture content to a constant level. Next, under room temperature conditions, drinking water (tap water) was added as a simulated saliva at a ratio of 100 parts by mass to 100 parts by mass of the test food, and stirred for 30 seconds at a speed of 20 times / 30 seconds in an automatic mortar and pestle with an inner diameter of 8 cm. The test food thus mixed with the simulated saliva was used as a test sample to simulate the food bolus in the oral cavity during the later stages of chewing in the chewing process. The prepared test sample was filled into a cylindrical container with a diameter of 4 cm and a height of 1.5 cm attached to a creep meter and subjected to a texture test (with simulated saliva).

[0091] (2) Conditions for texture test (with simulated saliva) ·Mode: Texture measurement mode ·Plunger: Cylindrical type (diameter 2 cm) ·Compression speed: 10 mm / sec ·Compression distance: 10 mm The plunger is brought into contact with the eating surface of the measurement container to apply a load, measurement is performed under the above conditions, and an automatic analyzer (CA-3305: manufactured by Yamaden Co., Ltd.) is used to record and analyze the compression curve, thereby obtaining hardness (load) and adhesiveness. Each test sample piece for measurement was tested with 3 specimens (n=3), and the average value was taken as the result.

[0092] The results of the texture test (with simulated saliva) are shown in Table 6.

Table 6

[0093] Experimental Example 4: Evaluation of the physical properties of puffed food products The internal physical properties of the bread-like foods produced in Experimental Example 1 (Examples 1 to 3 and 5 to 10), breads (Comparative Examples 1 to 3), and commercially available plain breads A to E (Comparative Examples 4 to 8) described in Table 4 were evaluated by texture test and creep test using a creep meter (viscoelasticity measuring device) (Rheoner II: model number RE-3305S, parallel plate type, manufactured by Yamaden Co., Ltd.).

[0094] (1) Method for preparing test specimens The bread-like food products (Examples 1-3 and 5-10) and bread (Comparative Examples 1-3) manufactured in Experimental Example 1 were cooled to room temperature after baking, then stored in a plastic bag at 25°C for one day. Test sample pieces (2cm x 2cm x 2cm cubes) were then cut from the center of the bread-like food product. For commercially available sliced ​​bread A-E (Comparative Examples 4-8), six slices of bread (2cm thick) were purchased three days before the expiration date (4-5 days including the manufacturing date), and test sample pieces (2cm x 2cm x 2cm cubes) were cut from the center of the bread. After cutting each sample piece, it was stored for 30 minutes in a sealed container (40% RH or less) containing dried silica gel to adjust the moisture content to a constant level.

[0095] (2) Conditions for the texture test (without artificial saliva) • Mode: Texture measurement mode • Plunger: Disc-shaped (3cm diameter, 8mm thickness) Contact area with the test sample: 4 cm² 2 • Compression speed: 1 mm / second • Compression distance: 10mm A plunger was applied to the eating surface of the test sample piece (2 cm thick) and a load was applied. Measurements were taken under the above conditions, and the compression curve was recorded and analyzed using an automated analyzer (CA-3305: manufactured by Yamaden Co., Ltd.) to determine hardness and cohesiveness. Four samples (n=4) were used for each test sample piece, and the average value was used as the result.

[0096] (3) Conditions for creep testing • Mode: Creep measurement mode ·Load: 0.2N • Plunger: Disc-shaped (3cm diameter, 8mm thickness) Contact area with the test sample: 4 cm² 2 • Load holding time: 1 minute • Deweighting time: 1 minute A plunger was applied to the eating surface of a 2cm thick test sample piece, and measurements were taken under the above conditions. An automated analyzer (CA-3305: manufactured by Yamaden Co., Ltd.) was used to record and analyze the creep curve, and the elastic modulus (instantaneous elastic modulus, delayed elastic modulus) and viscosity (delayed viscosity, permanent viscosity) were determined. Four samples (n=4) were used for each test sample piece, and the average value was used as the result.

[0097] (4) Test results (a) Texture test (without artificial saliva) The results of the texture test are shown in Table 7 and Figure 25. [Table 7] As shown in Figure 25, the hardness (load) of the bread-like food produced in Experimental Example 1 was all 0.35 N or less, which differed from the hardness (load) of the bread in Comparative Examples 1-3 (0.377 N or more), and the "hardness at the start of chewing" was judged to be soft. In addition, the cohesiveness of the bread-like food produced in Experimental Example 1 was all 0.71 or less, which differed from the cohesiveness of the bread in Comparative Examples 4-8 (0.73 or more), and the "ease of crumbling" of the bread-like food itself was judged to be easy (easily crumbled). From this, it was found that the bread-like food produced in Experimental Example 1 is a food that differs from wheat bread in texture (texture when not absorbing saliva) at least in terms of both the hardness at the start of chewing and the ease of crumbling of the food itself.

[0098] (b) creep test The results of the creep test are shown in Table 8. [Table 8] As shown in Table 8, the instantaneous modulus (modulus E0) of the bread-like food produced in Experimental Example 1 was found to be in the range of 190 to 460 Pa, the delayed modulus (modulus E1) in the range of 4400 to 13000 Pa, the delayed viscosity (viscosity η1) in the range of 38000 to 117000 Pa·s, and the permanent viscosity (viscosity ηN) in the range of 24000 to 820000 Pa·s. Of these viscoelastic properties, the instantaneous modulus, delayed modulus, and delayed viscosity had some commonalities with the properties of the comparative example's wheat bread, but the permanent viscosity was significantly smaller than the value for the comparative example's wheat bread (860360 to 1755492 Pa·s), and was clearly different. Furthermore, when examining the compressed samples, the comparative example's wheat bread remained flat and intact without collapsing, while the bread-like food of the example showed a tendency to slightly collapse and spread out. From this, it can be said that the bread-like food in the example is more easily broken down than the wheat bread in the comparative example (it is more likely to fall apart when put in the mouth and chewed).

[0099] Experiment Example 5: Evaluation of the texture of puffed foods The bread-like foods (Examples 1-3, 5-10) 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 4 (collectively referred to as "test foods"), were tasted by a panel of experts, who evaluated their texture, specifically "hardness at the initial bite," "stickiness during chewing," and "ease of breaking apart during chewing." All panel members were trained in sensory evaluation within the company and were experts with over 10 years of experience conducting sensory evaluation tests as part of their daily work.

[0100] For each test food, Examples 1-3 and 5-10, 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.

[0101] Sensory evaluation was conducted by placing teeth on the edible surface of the test food and chewing. The amount of food per 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.

[0102] [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). Participants were 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 on 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.

[0103] [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.

[0104] [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.

[0105] The results are shown in Tables 9-11. 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 9] [Table 10] [Table 11] These results indicate that the bread-like food in the example had a soft texture at the start of chewing, similar to wheat bread. On the other hand, the sensation of sticking to the teeth and oral cavity during the middle stage of chewing (stickiness) was significantly less than that of wheat bread, and the ease with which the food bolus broke apart during the later stages of chewing was significantly higher than that of wheat bread. When the difference in mean values ​​was tested (t-test) between the example and comparative example groups based on the sensory evaluation results, there was no significant difference in the initial chewing hardness, but there were significant differences at the 1% significance level for stickiness and ease of breaking apart of the food bolus. These results correlated with the OM measurement results and texture test (with simulated saliva) results evaluated in Experimental Examples 2 and 3. From this, it was confirmed that the bread-like food disclosed herein shares the characteristic of being soft to the touch with regular wheat bread, but is less sticky in the mouth than wheat bread, and the food bolus is easier to break down in the later stages of chewing, resulting in a texture that is easy to eat from both a chewing and swallowing perspective.

[0106] Experimental Example 6: Evaluation of the texture of puffed foods The texture of puffed food is evaluated using the following method. (1) Evaluation based on particle size distribution Equipment used: Particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation) (2) Evaluation based on physical properties obtained from compression tests (elastic modulus, yield stress, etc.) Equipment used: Creep meter RE2-33005C (manufactured by Yamaden Co., Ltd.) (3) Evaluation based on physical properties measured by friction measurement Equipment used: Creep meter RE2-33005C (manufactured by Yamaden Co., Ltd.). [Explanation of Symbols]

[0107] 1. Food property evaluation device 10. Upper jig 11. Upper occlusal area 12. Sensor 20. Lower jig 21. Lower occlusal area 30 Drive unit 40 Measurement Control Unit 50 Simulated saliva supply unit 51 Inlet tube AX rotation axis FA, FB Food LR Reciprocating linear motion RR (Reciprocating Rotational Motion)

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 accounting for 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) For a test sample containing a 0.02% by mass xanthan gum aqueous solution as a simulated saliva in a ratio of 50 parts by mass per 100 parts by mass of puffed food, the evaluation method using the Oral Maps® device determines whether (1) the impulse value of the first bite is in the range of 12 to 17 N·s, and (2) the average torque value during the middle of chewing is in the range of 0.065 N·m or less. or / and (B) For a test sample containing water as a simulated saliva in a ratio of 100 parts by mass per 100 parts by mass of puffed food, the texture test performed after stirring in an automatic mortar at a speed of 20 times / 30 seconds for 30 seconds yielded (1) a hardness (load) of 1.5 N or less and (2) an adhesion of 850 J / m ３ The following characteristics: Puffed food.

2. A puffed food containing milk protein in proportion to 75% or more of the total protein, (C) Whether the hardness (load) obtained in the texture test is in the range of 0.1 to 0.35 N and (2) cohesiveness is in the range of 0.5 to 0.71, or / and (D) The puffed food according to claim 1, characterized in that the values ​​of (1) elastic modulus and (2) viscosity obtained in the creep test are within the following ranges: (1a) Instantaneous modulus of elasticity: 190-460 Pa (1b) Delayed modulus of elasticity: 4400 to 13000 Pa (2a) Delayed viscosity: 38,000 to 117,000 Pa・s (2b) Permanent viscosity: 240,000 to 820,000 Pa·s.

3. 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.

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

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

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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