Protein-rich food

Abstract

[Problem] There is a demand for a protein-rich food having excellent protein quality and quantity and a texture required in the market, and having excellent flavor. [Solution] The problem is solved by providing a protein-rich food having a total protein content of 10 g or more per 100 g and contains (A) a soybean protein and (B) a micellar casein protein, wherein the content of the soybean protein to the total protein mass is 2-70 mass%.

Description

High-protein food

[0001] The present invention relates to a food containing a high amount of protein.

[0002] In recent years, the demand for protein-containing foods has been increasing. Protein is the basis of the human body, and its demand has also increased in recent diet-oriented, health-oriented, and frailty countermeasures for the elderly, and has expanded to general consumers. Also, attention has been paid to appropriate protein intake and absorption in the body, and indicators such as amino acid score have also become more well-known.

[0003] As forms of supplementing protein, powder type, bar type, and drink type have been common, but currently, one issue is that even general consumers can incorporate them into their regular diet.

[0004] That is, a form that can be incorporated into regular meals and can be efficiently ingested in daily meals, especially staple foods and snacks, without intentionally consuming a protein source, has been desired. Among numerous meals, for example, bread form has been attracting attention as something that is widely loved worldwide, can be incorporated into daily life, and enables efficient protein intake.

[0005] Regarding bread containing protein, a plurality of techniques as listed below have been proposed. For example, in Patent Document 1, as a method for producing a bakery product mainly composed of soy protein, a bakery dough containing 5 to 30% by weight of powdered soy protein, 10 to 30% by weight of oil, 2 to 20% of eggs, and 45 to 58% by weight of moisture, and containing less than 50% by weight of starches with respect to the powdered soy protein in the dough is described. After forming, it is heated and expanded. Such a bakery product has a soft crust and a good soft melt-in-the-mouth texture, and has a texture like bread or donut without using any wheat flour.

[0006] Also, Patent Document 2 proposes a bread-like food using milk protein as a protein source as an expanded food that does not substantially contain wheat-derived protein. The looseness of the food mass is the key point, and it is clearly stated that it does not have the texture characteristic of bread.

[0007] Japanese Patent Publication No. 2010-81882, International Publication No. 2022 / 255323

[0008] However, there are still not enough reports of high-protein foods that satisfy market needs in terms of both the quality and quantity of protein, as well as superior flavor.

[0009] In order to solve the above problems, the inventors diligently researched high-protein foods with excellent quantity and quality of protein. Surprisingly, they discovered that by combining soy protein and mycela casein protein, it is possible to provide high-protein foods with a high protein content while also achieving desirable textures and flavors required for food products, thus completing the present invention.

[0010] In other words, the present invention provides the following high-protein foods.

[0011] [1] A high-protein food containing 10g or more of total protein per 100g, with the following components, and the soy protein content being 2-70% by mass of the total protein: (A) Soy protein, and (B) Mycela casein protein.

[0012] [2] The high-protein food according to [1], wherein the (B) myceracasein protein content relative to the total protein content is 5 to 80% by mass.

[0013] [3] The high-protein food according to [1] or [2], further characterized in that it has an amino acid score of 60 or higher.

[0014] [4] The high-protein food according to any one of [1] to [3], characterized in that the (A) soy protein is obtained by heat-treating raw soybeans, has a water-soluble nitrogen index of 55-70, a lipoxygenase value of 20 or less, does not contain n-hexanal or contains it in an amount of 10% or less relative to the amount contained in raw soybeans (where n-hexanal is taken as 100%), and the sugar content refractive index of the solution dissolved in water to a concentration of 10% by weight is 3.0-6.0.

[0015] [5] Furthermore, (C) a high-protein food according to any one of [1] to [4], which contains wheat protein.

[0016] [6] A high-protein food according to any one of [1] to [5], further containing (D) cheese-derived ingredients.

[0017] [7] A high-protein food according to any one of [1] to [6], wherein the food is a bread-like food, a confectionery, or a noodle.

[0018] In another embodiment, the present invention provides the following evaluation method.

[0019] [8] A method for evaluating the texture characteristics of bread or bread-like food, characterized in that the texture characteristics of bread or bread-like food are evaluated from the texture characteristics of bread or bread-like food based on the correlation between the characteristics obtained in advance from a texture analyzer and the sensory evaluation of bread or bread-like food.

[0020] [9] The method for evaluating the texture characteristics of bread or bread-like food as described in [8], wherein the texture characteristics of bread or bread-like food are one or more evaluation items selected from the group consisting of, for example, "chewy texture," "moist texture," and "ease of forming a bolus."

[0021]

[10] The method for evaluating the texture characteristics of bread or bread-like food according to [8] or [9], wherein the characteristics measured by a texture analyzer are, for example, one or more physical properties selected from the group consisting of "elasticity," "cohesion," and "recovery rate" measured by Texture Profile Analysis (TPA), and "Young's modulus," "yield strain," and "number of peaks after yield" measured by a fracture test.

[0022]

[11] A method for evaluating the texture characteristics of bread or bread-like food products as described in any of [8] to

[10] , wherein the evaluation of "chewiness" is performed by using one or more physical property values ​​selected from the group consisting of "elasticity" and "recovery rate" from TPA measurement and "Young's modulus" from fracture testing.

[0023]

[12] The evaluation of "moistness" is performed by using one or more physical properties selected from the group consisting of "yield strain" and "number of peaks after yield" in a fracture test, as described in any of [8] to

[10] for the texture characteristics of bread or bread-like food.

[0024]

[13] The evaluation of the "ease of forming a food bolus" is a method for evaluating the texture characteristics of bread or bread-like food described in any of [8] to

[10] , using the "cohesiveness" of TPA measurement as a physical property value.

[0025] In one embodiment of the present invention, it is possible to provide a high-protein food that is excellent in both the quality and quantity of protein, and has a flavor that satisfies market needs, even though it is a food such as bread, confectionery, or noodles that is eaten as a snack or as a main meal and is popular and supported by a wide range of age groups.

[0026] For example, ordinary bread alone is said to have an amino acid score of around 40 to 55 (Japanese Food Standard Composition Table 2020 Edition (8th Revised Edition)), meaning that not only is the protein content low, but the balance of essential amino acids is also insufficient, and there is a possibility that it will not be fully utilized by the body. According to one embodiment of the bread-like food in the high-protein food of this disclosure, it can be eaten in the same way as ordinary bread, and the protein content is sufficient for one serving, and if the amino acid score is 100 in terms of quality, it can be expected to be fully utilized by the body. Therefore, even for breakfasts where bread is often the only food consumed, it can be enjoyed as deliciously as conventional bread, and sufficient nutritional value can be expected.

[0027] Furthermore, typical confectionery products are mainly composed of sugar and fats, with low protein content and an unbalanced balance of essential amino acids, often making them nutritionally insufficient. In particular, confectionery products consumed as snacks are frequently consumed, but they have the problem of being insufficient as nutritional supplementation. One form of confectionery in the high-protein food disclosed herein is as palatable as regular confectionery and can be consumed as a daily snack, yet the total protein content is sufficient for one meal, and the amino acid score is high in quality, resulting in a good balance of essential amino acids that can be efficiently utilized by the body. Therefore, it can maintain the same flavor as conventional confectionery products while being useful as a source of nutrition for daily snacking.

[0028] Furthermore, typical noodles are mainly composed of wheat flour and starch, and tend to have a relatively low protein content and amino acid score. As a result, a diet centered on noodles often results in insufficient protein intake and an insufficient balance of essential amino acids. One embodiment of the high-protein noodle food disclosed herein has the same cooking properties and texture as typical noodles, can be easily incorporated into daily meals, and has a sufficient total protein content per serving, as well as a high amino acid score, allowing for efficient intake of essential amino acids. Therefore, it is possible to enjoy the delicious taste of conventional noodles while increasing the nutritional value as a staple food.

[0029] Figure 1 is a graph showing the results of sensory evaluation of the examples and comparative examples. Figure 2 is a graph showing the results of sensory evaluation of the examples and comparative examples. Figure 3 is a graph showing the results of Texture Profile Analysis (TPA) measurements of the examples and comparative examples. Figure 4 is a graph showing the results of Texture Profile Analysis (TPA) measurements of the examples and comparative examples. Figure 5 is a graph showing the results of the fracture curves of the examples and comparative examples. Figure 6 is a graph showing the results of fracture tests of the examples and comparative examples. Figure 7 is a graph showing the results of fracture tests of the examples and comparative examples. Figure 8 is a graph showing the correlation between the sensory evaluation results of Test Example 1 and the physical properties of Test Example 2. Figure 9 is a graph showing the correlation between the sensory evaluation results of Test Example 1 and the physical properties of Test Example 2. Figure 10 is a graph showing the correlation between the sensory evaluation results of Test Example 1 and the physical properties of Test Example 2. Figure 11 is a graph showing the hardness of high-protein confectionery (baked goods) measured in Test Example 5. Figure 12 is a graph showing the hardness of high-protein confectionery (baked goods) measured in Test Example 6. Figure 13 is a graph showing the sensory evaluation results in Test Example 7. Figure 14 is a graph showing the sensory evaluation results in Test Example 7. Figure 15 is a graph showing the sensory evaluation results in Test Example 10. Figure 16 is a graph showing the sensory evaluation results in Test Example 10. Figure 17 is a graph showing the texture analysis results by a texture analyzer in Test Example 11. Figure 18 is a graph showing the texture analysis results by a texture analyzer in Test Example 11. Figure 19 is a graph showing the texture analysis results by a texture analyzer in Test Example 11. Figure 20 is a graph showing the texture analysis results by a texture analyzer in Test Example 11.

[0030] The following describes embodiments of the present invention, but these are merely examples of preferred modes for carrying out the present invention, and the present invention is not limited in any way to these embodiments.

[0031] The high-protein foods covered by this disclosure are processed foods that contain at least (A) soy protein and (B) mycela casein protein and are manufactured by heat treatment. Bread-like foods as one aspect of this disclosure are, but are not limited, preferably bakery products. Confectionery as one aspect of this disclosure are, but are not limited, preferably baked goods such as cookies, cakes, muffins, biscuits, donuts, chocolate confectionery, granola bars, and confectionery containing oils and fats. Noodles as one aspect of this disclosure are, but are not limited, preferably various types of noodles such as udon, soba, ramen, pasta, Chinese noodles, yakisoba, somen, hiyamugi, and pho.

[0032] (Bread-like foods) Generally, "bread-like 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.

[0033] Generally, these bread-like foods include products made by baking dough containing grain flour in an oven, and are known 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), flours from legumes (roasted soybean flour, soybean flour, chickpea flour, pea flour, mung bean flour), flours from pseudocereals (buckwheat flour, amaranth flour), flours from potatoes and root vegetables (potato starch, tapioca flour, kudzu flour, potato flour), and flours from trees (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.), savory 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.

[0034] (Confectionery) In this disclosure, "confectionery" refers to processed foods manufactured by preparing dough using flour, sugars, oils and fats, dairy products, egg products, etc. as the main ingredients, and then subjecting it to heat treatment such as baking, deep-frying, steaming, or steam-baking. General confectionery is a food that emphasizes taste and is often consumed as a snack or dessert rather than as a main meal. The flour referred to here may include the same flour as that used in the bread-like foods described above.

[0035] Examples of confectionery include baked goods, fried goods, and steamed goods. Baked goods include cookies, biscuits, crackers, tarts, pies, muffins, scones, granola bars, cereal bars, butter cakes, pound cakes, Baumkuchen, sponge cakes, financiers, and madeleines. Fried goods include donuts, fried sweets, karinto (a type of fried snack), and pão de queijo (a type of French bread). Steamed goods include steamed cakes, steamed buns, sake buns, and brown sugar buns.

[0036] (Noodles) In this disclosure, "noodles" refers to processed foods manufactured by preparing dough using cereal flour or starches and water as the main ingredients, shaping it by stretching, extruding, cutting, etc., and then subjecting it to heat treatment such as boiling, steaming, baking, or deep-frying.

[0037] Examples of noodle dishes include udon, soba, Chinese noodles, ramen, pasta, spaghetti, macaroni, yakisoba, somen, hiyamugi, vermicelli, pho, glass noodles, rice noodles, and champon noodles. Differences based on processing form, such as dried noodles, semi-dried noodles, fresh noodles, and instant noodles, are also included.

[0038] In this disclosure, (A) soy protein refers to protein derived from soybeans. This refers to proteins contained in any tissue of soybeans, including storage proteins contained in the protein body of soybeans, acid-soluble whey proteins, lipid-affinity proteins that make up the membrane proteins of the oil body, and proteins contained in the soybean germ.

[0039] Typical raw materials containing soy protein in this disclosure include soy flour such as whole soy flour and defatted soy flour, extracted soy protein (also called soy milk) obtained by extracting whole soybeans or defatted soybeans with water and removing okara, concentrated soy protein obtained by removing carbohydrates and whey protein from whole soybeans or defatted soybeans with an acid solution or alcohol solution, isolated soy protein obtained by removing whey protein from extracted soy protein by acid precipitation or membrane treatment, fractionated soy protein obtained by further fractionating β-conglycinin and glycinin from isolated soy protein to obtain high purity, and soy germ protein obtained by concentrating protein from soybean germ.

[0040] The processed soybean powder in this disclosure is a powder obtained by heat-treating raw soybeans, and a preferred form of the powder is a processed soybean powder characterized by having a water-soluble nitrogen index (NSI, Nitrogen Solubility Index, hereinafter sometimes referred to as "NSI") of 55-70, a lipoxygenase value (hereinafter sometimes referred to as "LOX value") of 20 or less, not containing n-hexanal or containing it in an amount of 10% or less relative to the amount contained in raw soybeans (where n-hexanal is taken as 100%), and having a sugar content refractive index (hereinafter sometimes simply referred to as "Brix value") of 3.0-6.0 of a solution dissolved in water to a concentration of 10% by weight. As described in Japanese Patent No. 3885196, the soybean powder material of the present invention has excellent processing suitability, is prepared with a low heating level, resulting in less thermal denaturation of proteins, high solubility, and no grassy odor. Therefore, depending on its use, it is a processed soybean powder that can produce tofu-like food products by utilizing components that were conventionally discarded as okara (soybean pulp). The NSI is measured according to the food component analysis method established by the Japan Oil and Fat Association. The LOX value is determined by the lipoxygenase (LOX) titer measurement method. A preferred range for the LOX value is approximately 2-10. A preferred range for the Brix value is 5.0-6.0.

[0041] In this disclosure, (B) myceracasein protein refers to a complex in which phosphorus-containing milk proteins contained in milk, particularly cow's milk, form large micelles with a diameter of about 10 to 300 nm. Milk proteins with a myceracasein content of 85% by mass or more used in the composition according to the present invention can be obtained by known methods such as filtering skim milk powder and then spray-drying it. The myceracasein content is 85% by mass or more of the milk protein, preferably 90% by mass or more. Commercial products that can be used include "Myceracasein" (95% myceracasein content, manufactured by Reprinofoods), MCC80 (90% myceracasein content, manufactured by BMI), and "PRODIET" (92% myceracasein content, manufactured by Ingredia).

[0042] In this disclosure, (C) wheat protein includes wheat derived from wheat products and wheat protein refined from wheat, such as gluten. Wheat products refer to edible raw materials prepared by processing wheat as a raw material. Wheat products include, for example, wheat flour (cake flour, all-purpose flour, bread flour, durum semolina). "Wheat protein" refers to proteins derived from wheat, and may include 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.

[0043] In the bread-like food of this disclosure, the total protein content per 100g of high-protein food is 10g or more, and from the viewpoint of significantly achieving the effects of the present invention, it can be, for example, 12g or more, 15g or more, 16g or more, 17g or more, 18g or more, 19g or more, 20g or more, etc. From the viewpoint of significantly achieving the effects of the present invention, the total protein content per 100g of high-protein food can be, for example, 35g or less, 34g or less, 33g or less, 32g or less, 31g or less, 30g or less, 29g or less, 28g or less, 27g or less, 26g or less, 25g or less, etc. The total protein content per 100g of bread-like food should be, for example, 10-35g, 12-35g, 15-35g, 16-35g, 17-35g, 18-35g, 19-35g, 20-35g, 10-34g, 12-34g, 15-34g, 16-34g, 17-34g, 18-34g, 19-34g, 20-34g, 10-33g, 12- 33g, 15-33g, 16-33g, 17-33g, 18-33g, 19-33g, 20-33g, 10-32g, 12-32g, 15-32g, 16-32g, 17-32g, 18- 32g, 19-32g, 20-32g, 10-31g, 12-31g, 15-31g, 16-31g, 17-31g, 18-31g, 19-31g, 20-31g, 10-30g, 12- 30g, 15-30g, 16-30g, 17-30g, 18-30g, 19-30g, 20-30g, 10-29g, 12-29g, 15-29g, 16-29g, 17-29g, 18- 29g, 19-29g, 20-29g, 10-28g, 12-28g, 15-28g, 16-28g, 17-28g, 18-28g, 19-28g, 20-28g, 10-27g, 12- The amounts can be 27g, 15-27g, 16-27g, 17-27g, 18-27g, 19-27g, 20-27g, 10-26g, 12-26g, 15-26g, 16-26g, 17-26g, 18-26g, 19-26g, 20-26g, 10-25g, 12-25g, 15-25g, 16-25g, 17-25g, 18-25g, 19-25g, 20-25g, etc.

[0044] In the high-protein food of the present disclosure, the content of (A) soy protein relative to the total protein content is 2% by mass or more, and from the viewpoint of significantly achieving the effects of the present invention, for example, it is 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, etc. The content of (A) soy protein relative to the total protein content can be, for example, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, etc. from the viewpoint of significantly achieving the effects of the present invention. The content of (A) soy protein relative to the total protein content is 2 to 70% by mass, and from the viewpoint of significantly achieving the effects of the present invention, for example, 5 to 70% by mass, 10 to 70% by mass, 15 to 70% by mass, 20 to 70% by mass, 2 to 65% by mass, 5 to 65% by mass, 10 to 65% by mass, 15 to 65% by mass, 20 to 65% by mass, 2 to 60% by mass, 5 to 60% by mass, 10 to 60% by mass, 15 to 60% by mass, 20 to 60% by mass, 2 to 55% by mass, 5 to 55% by mass, 10 to 55% by mass, 15 to 55% by mass, 20 to 55% by mass, 2 to 50% by mass, 5 to 50% by mass, 10 to 50% by mass, 15 to 50% by mass, 20 to 50% by mass, 2 to 45% by mass, 5 to 45% by mass, 10 to 45% by mass, 15 to 45% by mass, 20 to 45% by mass, 2 to 40% by mass, 5 to 40% by mass, 10 to 40% by mass, 15 to 40% by mass, 20 to 40% by mass, 2 to 35% by mass, 5 to 35% by mass, 10 to 35% by mass, 15 to 35% by mass, 20 to 35% by mass, 2 to 30% by mass, 5 to 30% by mass, 10 to 30% by mass, 15 to 30% by mass, 20 to 30% by mass, etc.

[0045] In the high-protein food of this disclosure, the (B) myceracasein protein content relative to the total protein content is 1% by mass or more. From the viewpoint of significantly achieving the effects of the present invention, it can be, for example, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, etc. The (B) myceracasein protein content relative to the total protein content can be, for example, 80% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, etc., from the viewpoint of significantly exhibiting the effects of the present invention.The (B) myceracasein protein content relative to the total protein content is 1 to 80% by mass, and from the viewpoint of significantly exhibiting the effects of the present invention, for example, 5 to 80% by mass, 10 to 80% by mass, 15 to 80% by mass, 20 to 80% by mass, 25 to 80% by mass, 30 to 80% by mass, 35 to 80% by mass, 40 to 80% by mass, 5 to 75% by mass, 10 to 75% by mass, 15 to 75% by mass, 20 to 75% by mass, 25 to 75% by mass, 30 to 75% by mass, 35 to 75% by mass, 40 to 75% by mass, 5 to 70% by mass, 10 to 70% by mass, 15 to 70% by mass, 20 to 70% by mass, 25 to 70% by mass, 30 to 70% by mass, 35 to 70% by mass, 40 to 70% by mass, 10 to 65% by mass, 15 to 65% by mass, 20 ~65% by mass, 25-65% by mass, 30-65% by mass, 35-65% by mass, 40-65% by mass, 5-60% by mass, 10-60% by mass, 15-60% by mass, 20-60 Mass%, 5-55 mass%, 10-55 mass%, 15-55 mass%, 20-55 mass%, 5-50 mass%, 10-50 mass%, 15-50 mass%, 20-50 mass%, 5 ~45% by mass, 10-45% by mass, 15-45% by mass, 20-45% by mass, 5-40% by mass, 10-40% by mass, 15-40% by mass, 20-40% by mass, 5-35 quality %, 10-35% by weight, 15-35% by weight, 20-35% by weight, 5-30% by weight, 10-30% by weight, 15-30% by weight, 20-30% by weight, etc.

[0046] The content of (B) myceracasein protein per 1 part by mass of (A) soy protein is, for example, 0.1 parts by mass or more, and from the viewpoint of significantly exhibiting the effects of the present invention, it can be 0.15 parts by mass or more, 0.2 parts by mass or more, 0.3 parts by mass or more, 0.4 parts by mass or more, 0.5 parts by mass or more, 0.6 parts by mass or more, 0.7 parts by mass or more, 0.8 parts by mass or more, 0.9 parts by mass or more, 1.0 part by mass or more, etc. Also, the content of (B) myceracasein protein per 1 part by mass of (A) soy protein is, for example, 10 parts by mass or less, and from the viewpoint of significantly exhibiting the effects of the present invention, it can be 9 parts by mass or less, 8 parts by mass or less, 7 parts by mass or less, 6 parts by mass or less, 5 parts by mass or less, 4 parts by mass or less, 3 parts by mass or less, 2.5 parts by mass or less, 2 parts by mass or less, etc.

[0047] (A) With respect to 1 part by mass of soy protein, (B) the content of micellar casein protein is, for example, 0.1 to 10 parts by mass, and from the viewpoint of significantly exhibiting the effects of the present invention, for example, 0.15 to 10 parts by mass, 0.2 to 10 parts by mass, 0.3 to 10 parts by mass, 0.4 to 10 parts by mass, 0.5 to 10 parts by mass, 0.6 to 10 parts by mass, 0.7 to 10 parts by mass, 0.8 to 10 parts by mass, 0.9 to 10 parts by mass, 1.0 to 10 parts by mass, 0.1 to 9 parts by mass, 0.15 to 9 parts by mass, 0.2 to 9 parts by mass, 0.3 to 9 parts by mass, 0.4 to 9 parts by mass, 0.5 to 9 parts by mass, 0.6 to 9 parts by mass, 0.7 to 9 parts by mass, 0.8 to 9 parts by mass, 0.9 to 9 parts by mass, 1.0 to 9 parts by mass, 0.1 to 8 parts by mass, 0.15 to 8 parts by mass, 0.2 to 8 parts by mass, 0.3 to 8 parts by mass, 0.4 to 8 parts by mass, 0.5 to 8 parts by mass, 0.6 to 8 parts by mass, 0.7 to 8 parts by mass, 0.8 to 8 parts by mass, 0.9 to 8 parts by mass, 1.0 to 8 parts by mass, 0.1 to 7 parts by mass, 0.15 to 7 parts by mass, 0.2 to 7 parts by mass, 0.3 to 7 parts by mass, 0.4 to 7 parts by mass, 0.5 to 7 parts by mass, 0.6 to 7 parts by mass, 0.7 to 7 parts by mass, 0.8 to 7 parts by mass, 0.9 to 7 parts by mass, 1.0 to 7 parts by mass, 0.1 to 6 parts by mass, 0.15 to 6 parts by mass, 0.2 to 6 parts by mass, 0.3 to 6 parts by mass, 0.4 to 6 parts by mass, 0.5 to 6 parts by mass, 0.6 to 6 parts by mass, 0.7 to 6 parts by mass, 0.8 to 6 parts by mass, 0.9 to 6 parts by mass, 1.0 to 6 parts by mass, 0.1 to 5 parts by mass, 0.15 to 5 parts by mass, 0.2 to 5 parts by mass, 0.3 to 5 parts by mass, 0.4 to 5 parts by mass, 0.5 to 5 parts by mass, 0.6 to 5 parts by mass, 0.7 to 5 parts by mass, 0.8 to 5 parts by mass, 0.9 to 5 parts by mass, 1.0 to 5 parts by mass, 0.1 to 4 parts by mass, 0.15 to 4 parts by mass, 0.2 to 4 parts by mass, 0.3 to 4 parts by mass, 0.4 to 4 parts by mass, 0.5 to 4 parts by mass, 0.6 to 4 parts by mass, 0.7 to 4 parts by mass, 0.8 to 4 parts by mass, 0.9 to 4 parts by mass, 1.0 to 4 parts by mass, 0.1 to 3 parts by mass, 0.15 to 3 parts by mass, 0.2 to 3 parts by mass, 0.3 to 3 parts by mass, 0.4 to 3 parts by mass, 0.5 to 3 parts by mass, 0.6 to 3 parts by mass, 0.7 to 3 parts by mass, 0.8 to 3 parts by mass, 0.9 to 3 parts by mass, 1.0 to 3 parts by mass, 0.1 to 2.5 parts by mass, 0.15 to 2.5 parts by mass, 0.2 to 2.5 parts by mass, 0.3 to 2.5 parts by mass, 0.4 to 2.5 parts by mass, 0.5 to 2.5 parts by mass, 0.6 to 2.5 parts by mass, 0.7 to 2.5 parts by mass, 0.8 to 2.5 parts by mass, 0.9 to 2.5 parts by mass,It can be 1.0 to 2.5 parts by mass, 0.1 to 2 parts by mass, 0.15 to 2 parts by mass, 0.2 to 2 parts by mass, 0.3 to 2 parts by mass, 0.4 to 2 parts by mass, 0.5 to 2 parts by mass, 0.6 to 2 parts by mass, 0.7 to 2 parts by mass, 0.8 to 2 parts by mass, 0.9 to 2 parts by mass, 1.0 to 2 parts by mass, etc.

[0048] In the high-protein-containing food of the present disclosure, the content of (C) wheat protein relative to the total protein content can be, for example, 1% by mass or more, and can be, for example, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, etc. The content of (C) wheat protein relative to the total protein content can be, for example, 80% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, etc. The content of (C) wheat protein relative to the total protein content can be 1 to 80% by mass, and can be, for example, 5 to 70% by mass, 10 to 70% by mass, 15 to 70% by mass, 20 to 70% by mass, 10 to 65% by mass, 15 to 65% by mass, 20 to 65% by mass, 5 to 60% by mass, 10 to 60% by mass, 15 to 60% by mass, 20 to 60% by mass, 5 to 55% by mass, 10 to 55% by mass, 15 to 55% by mass, 20 to 55% by mass, 5 to 50% by mass, 10 to 50% by mass, 15 to 50% by mass, 20 to 50% by mass, 5 to 45% by mass, 10 to 45% by mass, 15 to 45% by mass, 20 to 45% by mass, 5 to 40% by mass, 10 to 40% by mass, 15 to 40% by mass, 20 to 40% by mass, 5 to 35% by mass, 10 to 35% by mass, 15 to 35% by mass, 20 to 35% by mass, 5 to 30% by mass, 10 to 30% by mass, 15 to 30% by mass, 20 to 30% by mass, etc.

[0049] In another embodiment of this disclosure, when providing gluten-free or substantially gluten-free food, (C) wheat protein may not be included. That is, the (C) wheat protein content relative to the total protein content may be 0% by mass. In embodiments that allow trace amounts of contamination from manufacturing and raw materials, the (C) wheat protein content can be 1% by mass or less, preferably 0.5% by mass or less, 0.1% by mass or less, 0.05% by mass or less, etc. In these embodiments, (C) wheat protein may not be used, and (A) soy protein and (B) mycela casein protein may be mainly used in the formulation, and non-wheat flours such as rice flour, corn flour, sorghum flour, tapioca flour, potato starch, and legume flours (pea flour, chickpea flour, etc.) may be used in combination as needed.

[0050] While not limited, from the viewpoint of significantly achieving the effects of the present invention, the high-protein food of this disclosure may further contain (D) cheese-derived raw materials. Cheese-derived raw materials in this disclosure include cheese paste, sliced ​​cheese, crushed cheese, cheese powder, etc., and two or more types may be used in combination. In the present invention, the type of cheese powder is not particularly limited, but examples include those produced by crushing very hard cheeses such as Romano cheese and Parmesan cheese, dehydrating them in a fluidized bed dryer, etc., and turning them into powder, or those produced by crushing and melting cheddar cheese, Gouda cheese, etc. to make processed cheese, dehydrating it in a belt dryer or spray dryer, etc., and turning it into powder.

[0051] The cheese-derived raw material content in this disclosure is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it can be, for example, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, etc., relative to the total amount of the high-protein-containing food. Alternatively, the cheese-derived raw material content can be, for example, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, etc., relative to the total amount of the high-protein-containing food. Furthermore, the content of cheese-derived ingredients is, for example, 3-20% by mass, 4-20%, 5-20%, 6-20%, 7-20%, 8-20%, 3-18%, 4-18%, 5-18%, 6-18%, 7-18%, 8-18%, 3-16%, 4-16%, 5-16%, 6-16%, 7- 16% by mass, 8-16% by mass, 3-14% by mass, 4-14% by mass, 5-14% by mass, 6-14% by mass, 7-14% by mass, 8-14% by mass, 3-12% by mass, 4-12% by mass, 5-12% by mass %, 6-12% by mass, 7-12% by mass, 8-12% by mass, 3-10% by mass, 4-10% by mass, 5-10% by mass, 6-10% by mass, 7-10% by mass, 8-10% by mass, etc.

[0052] The dough in this disclosure may consist only of the processed soybean powder and mycela casein protein described above, but additional materials may be added as desired, to the extent that they do not interfere with the effects of the present invention.

[0053] (Bread-like foods: auxiliary ingredients) 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, vegetable 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 the protein sources mentioned above, amino acids (e.g., glycine, glutamic acid, etc.), flavorings, etc. Eggs or egg products may 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.

[0054] Furthermore, leavening agents used in bread making are substances that, when incorporated into the dough disclosed herein, exhibit the function of promoting or assisting the expansion of the dough. They can be used to expand the dough disclosed herein. Such expansion includes expansion by fermentation and heat treatment. Although not limited, such leavening agents include yeast (e.g., fresh yeast, dry yeast, instant dry yeast, etc.), koji mold, baking powder, baking soda, ispata, etc. Preferably, yeast and baking powder.

[0055] The dough may contain thickening agents in addition to the aforementioned ingredients, as needed. Adding thickening agents makes the texture of the bread-like food produced softer and more 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, gellan gum, locust bean gum, sodium alginate, arabinoxylan, curdlan, karaya gum, glucomannan, psyllium seed gum, gelatin, tara gum, hydroxymethylcellulose, hydroxypropylcellulose, carboxymethylcellulose, etc.); plant-derived ingredients such as Japanese yam; these may be used individually or in any combination of two or more.

[0056] Starch may be added to the dough as needed, in addition to the ingredients mentioned above. Adding starch allows for adjustment of the dough properties of bread-like foods, making the texture more palatable. Examples include starches derived from grains, plant seeds other than grains, starchy vegetables, and nuts. Examples of "grains" include rice (non-glutinous rice, glutinous rice), wheat, barley, rye, oats, corn, waxy corn, millet, foxtail millet, proso millet, and adlay. Preferably, grains other than gluten-containing grains such as wheat, barley, rye, and oats (gluten-free grains). Alternatively, grains other than gluten-containing grains and rice may also be used. Examples of "plant seeds" include legumes such as mung beans, soybeans, peas, and chickpeas, as well as pseudocereals such as buckwheat and amaranth. Examples of "starch-containing vegetables" include potatoes, sweet potatoes, taro, cassava, and konjac potatoes, 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.

[0057] As a raw material for the dough, starch may be isolated or purified from the aforementioned plants, or an edible composition containing starch (starchy raw material) may be used. This includes starchy plant seeds other than cereals (legumes, pseudocereals), the endosperm of such plant seeds, or flour prepared by grinding such endosperm with the germ and epidermis attached (seed flour); powdered starchy vegetables (potatoes, root vegetables) (vegetable flour); powdered nuts, etc.

[0058] Furthermore, the starch used as a raw material for dough includes not only the natural starch mentioned above, but also modified starch (functional starch obtained by physically or chemically treating natural starch). Examples of such modified starch include acetylated adipate cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, unmodified pregelatinized starch, or modified pregelatinized starch, all of which are processed from natural starch such as potato starch, corn starch, waxy corn starch, or tapioca starch.

[0059] 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.

[0060] (Confectionery: Auxiliary ingredients) The confectionery dough may consist of the aforementioned (A) soy protein and (B) mycela casein protein, but auxiliary ingredients may be added as desired, as long as they do not interfere with the effects of the present invention. Examples of auxiliary ingredients include fats and oils (shortening, butter, margarine, lard, liquid oil, powdered fat, etc.), sugars (sugar, glucose, fructose, invert sugar, maltose, isomaltose, trehalose, etc.), sugar alcohols (sorbitol, maltitol, erythritol, reduced starch syrup, etc.), emulsifiers (lecithin, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, etc.), egg and dairy products for leavening (whole egg, egg white, concentrated milk, cream, skim milk powder, etc.), salt, flavorings, cocoa, chocolate, nuts, dried fruits, dietary fiber (indigestible dextrin, inulin, oat fiber, etc.), enzymes (amylase, protease, etc.), preservatives, antioxidants, colorings, etc. These may be used individually or in combination of two or more. Eggs or egg products may or may not be used.

[0061] (Confectionery: Leavening agents) Leavening agents used in baked goods and fried goods can contribute to bubble formation, weight reduction of the structure, and improvement of texture when incorporated into the disclosed confectionery dough. Examples include, but are not limited, baking soda, baking powder (containing disodium dihydrogen pyrophosphate, monocalcium phosphate, etc. as acidic salts), ammonium salts (ammonium bicarbonate), yeast, and combination of chemical leavening systems and yeast. For fried goods such as donuts, baking powder or ammonium bicarbonate is preferred, and for sponge cakes and butter cakes, a combination of baking powder and foaming egg whites is preferred.

[0062] (Confectionery: Thickening agents and texture improvers) Thickening agents can be added to confectionery dough as needed. Thickening agents can improve the moistness, crumbliness, disintegration properties, and moisture retention after baking. Examples of thickening agents include polysaccharides (xanthan gum, guar gum, locust bean gum, pectin, carrageenan, gum arabic, pullulan, gellan gum, gellan gum, psyllium seed gum, tara gum, agar, etc.), cellulose-based compounds (hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, etc.), gelatin, and plant-derived viscous components such as Japanese yam. These may be used individually or in combination of two or more.

[0063] (Confectionery: Starches) Starch can be added to confectionery dough as needed. Adding starch can provide a highly palatable texture. As starch, grain-derived starch (rice, corn, waxy corn, etc.), root vegetable-derived starch (potato, sweet potato, tapioca, kudzu, etc.), legume / pseudocereal-derived starch (mung bean, pea, buckwheat, etc.), and modified starch (acetylated adipate crosslinked starch, hydroxypropyl starch, sodium octenyl succinate starch, phosphate crosslinked starch, unmodified / modified pregelatinized starch, etc.) can be used. Preferably, starch derived from waxy corn or tapioca, and their modified starch are used. These may be used alone or in combination of two or more types.

[0064] (Noodles: Auxiliary Ingredients) The noodle dough may consist of the aforementioned (A) soy protein and (B) mycela casein protein (optionally including (C) wheat protein), but auxiliary ingredients may be added as desired, as long as they do not hinder the effects of the present invention. Examples of auxiliary ingredients include salt, pH adjusters (alkaline agents including so-called "kansui"), binding and reinforcing agents, starches, thickening agents / texture improvers, oils and fats, emulsifiers, enzymes, sugars / sugar alcohols, dietary fiber, dusting flour, preservatives, flavoring agents, etc. These may be used individually or in combination of two or more.

[0065] In this disclosure, the amino acid score is a method for evaluating the nutritional value of protein based on its amino acid composition, and is an indicator of whether or not the essential amino acids contained in food meet the required amounts. In this invention, the amino acid score was calculated based on the amino acid evaluation pattern for individuals aged 19 and over, which was revised in 2007 by a joint committee of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the United Nations University (UNU). The calculation method involves dividing the content of each essential amino acid in the food protein by the value of each amino acid in the amino acid evaluation pattern and expressing the result as a percentage. The lowest of these percentages is taken as the amino acid score. If the lowest value is greater than 100, it is set to 100. Food with an amino acid score of 100 satisfies all essential amino acids and is a nutritionally nutritious and ideal food.

[0066] The amino acid score of the high-protein food in this disclosure is preferably 60 or higher, for example, 65 or higher, 70 or higher, 75 or higher, 80 or higher, 85 or higher, 90 or higher, 91 or higher, 92 or higher, 93 or higher, 94 or higher, 95 or higher, 96 or higher, 97 or higher, 98 or higher, or 99 or higher, and is particularly preferably 100.

[0067] In this disclosure, the total protein content 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 "Regarding Food Labeling Standards" (Shokuhokuhyo No. 139, March 30, 2015), which is established by the Consumer Affairs Agency of Japan under Article 4, Paragraph 1 of the Food Labeling Act (Act No. 70 of 2013). Hereinafter, "official method" means the analysis method described in the "Analysis Methods for Nutritional Components, etc." In addition, in this disclosure, the total protein content can also be calculated based on the predetermined protein content contained in the protein-containing edible composition to be formulated (see, for example, the Standard Tables of Food Composition in Japan).

[0068] (Example of manufacturing bread-like food) The dough disclosed herein is used as dough for manufacturing bread-like food. Depending on the type of bread-like food to be manufactured, for example, when manufacturing bread-like food similar to bread, the aforementioned soy protein, mycela casein protein, and wheat protein, and optionally the above auxiliary ingredients, are mixed to make dough. Then, the desired bread-like food can be obtained by performing a primary fermentation process, a shaping process, a dividing process, a secondary fermentation process, and a heat treatment process in accordance with conventional bread-making methods. Furthermore, known bread-making methods can 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, sponge and dough method, chollywood method, continuous bread-making method, refrigerated dough method, and remix method can be selected and used as appropriate. Two or more of these methods may be combined as desired.

[0069] Furthermore, in order to allow the dough to rest, after dividing the dough and before shaping it, a resting period (bench time, intermediate fermentation) is performed for about 15 to 30 minutes. The heat treatment process is carried out by methods such as baking, steaming, steam-baking, or deep-frying, depending on the type of bread-like food being manufactured. Preferably, it is a baking process used for bakery products, more preferably for bread production. For each operation and its conditions, the operations and conditions used in conventional bread-making processes are employed.

[0070] (Examples of Confectionery Manufacturing) The dough disclosed herein can also be used as dough for manufacturing confectionery. The manufacturing process differs depending on the type of confectionery to be manufactured, but for example, when manufacturing cookies, biscuits, muffins, butter cakes, pound cakes, sponge cakes, donuts, etc., the dough is prepared by mixing (A) soy protein, (B) mycela casein protein (optionally including (C) wheat protein) and other auxiliary ingredients as described above, followed by a resting process, molding process, and heat treatment process to obtain the desired confectionery.

[0071] The heat treatment process can be carried out by methods such as baking, steaming, steam-baking, or deep-frying, depending on the type of confectionery being manufactured. For example, baking in an oven is preferred for cookies, biscuits, pound cakes, and sponge cakes, while steaming is preferred for steamed buns and steamed cakes. Deep-fried confectionery such as donuts can be deep-fried. Furthermore, the conditions for each of these processes are set appropriately in accordance with known confectionery manufacturing methods. Two or more of these processes, or three or more, may be combined as desired.

[0072] (Example of noodle production) The dough disclosed herein can also be used as dough for producing noodles. The production process differs depending on the type of noodles to be produced, but for example, when producing udon, Chinese noodles, pasta, ramen, etc., the dough is made by mixing (A) soy protein, (B) mycela casein protein (optionally including (C) wheat protein) and auxiliary ingredients as desired, and then a maturation process is carried out in which the dough is matured for a certain period of time. After that, the dough is stretched thinly by a stretching process, a rolling process, or an extrusion process, and then cut or shaped to form noodle strands.

[0073] The formed noodles can be subjected to heating processes such as boiling, steaming, baking, or deep-frying, depending on the type of noodles being manufactured. For example, boiled noodles and steamed noodles are preferably boiled or steamed, while instant noodles can be boiled and then deep-fried or hot-air dried. For noodles used in yakisoba, baking or steam-baking is suitable. These process conditions are set appropriately in accordance with known noodle manufacturing methods, and two or more, or three or more, may be combined as needed.

[0074] In the embodiments described later, the chewiness, moistness, and ease of forming a food mass of the bread-like food in this disclosure were evaluated by sensory perception, and it was newly discovered that there was a high correlation with the evaluation results using a texture analyzer.

[0075] Therefore, in another embodiment, it is also possible to provide a method for evaluating the texture characteristics of bread or bread-like food, characterized by evaluating the texture characteristics of bread or bread-like food from the texture characteristics of bread or bread-like food based on the correlation between the characteristics obtained in advance by a texture analyzer and the sensory evaluation.

[0076] The texture characteristics of bread or bread-like foods may consist of one or more evaluation items, such as "chewiness," "moisture," and "ease of forming a bolus." "Moisture" refers to a soft and fluffy feeling that does not crumble immediately after chewing, although this definition is not limited to that. "Chewiness" refers to a feeling that the elasticity persists for a certain period even after multiple chews, although this definition is not limited to that. "Ease of forming a bolus" refers to the ability of the bolus to maintain a certain cohesiveness in the mouth without immediately falling apart during chewing.

[0077] The properties measured by a texture analyzer may be one or more evaluation items, such as "elasticity," "cohesion," and "recovery rate" from Texture Profile Analysis (TPA) measurements, and "Young's modulus," "yield strain," and "number of peaks after yield" from fracture tests.

[0078] When evaluating the "chewiness" as a texture characteristic of bread or bread-like food products, one or more physical properties can be used, for example, consisting of "elasticity" and "recovery rate" measured by TPA, and "Young's modulus" measured by fracture testing. It is preferable to use "elasticity" measured by TPA and / or "Young's modulus" measured by fracture testing, and it is more preferable to use "elasticity" measured by TPA.

[0079] When evaluating the "moistness" as a texture characteristic of bread or bread-like food products, one or more physical properties, such as the "yield strain" and "number of peaks after yield" from a fracture test, can be used. It is more preferable to use both of these, or to use only the "number of peaks after yield" from a fracture test.

[0080] When evaluating the "ease of forming a food bolus" as a texture characteristic of bread or bread-like food, it is preferable to use, for example, the "cohesiveness" measured by TPA.

[0081] The present invention will be described below with reference to examples, but the scope of the present invention is not limited thereto. Unless otherwise specified, numerical values ​​such as "%" and "copies" represent values ​​based on mass.

[0082] [Preparation of High-Protein Bread-Like Food (1)] A high-protein bread-like food was prepared by conventional methods according to the formulation table shown in Table 1 below. The specific preparation method is shown below.

[0083]

[0084] (Example 1-1) Following the formulation table in Table 1, processed soy flour and mycela casein protein were mixed and allowed to swell. Oil (vegetable oil, butter, shortening) was added, and other powdered ingredients were added and mixed for 4 minutes. Primary fermentation was carried out at 28°C, 85% RH for 2 hours. The mixture was divided into two 260g portions, and after a 30-minute bench time, it was shaped into bales, placed in molds, and proofed (secondary fermentation) at 38°C, 85% RH for 45 minutes. It was then baked at 190°C (top heat) / 210°C (bottom heat) for 45 minutes. This prepared the high-protein bread-like food of Example 1-1. In the table, "processed soy flour" is the same as "processed soy powder" described above, obtained by heat-treating raw soybeans, with a water-soluble nitrogen index of 55-70, a lipoxygenase value of 20 or less, and containing n-hexanal or in an amount of 10% or less relative to the amount contained in raw soybeans (with the amount in raw soybeans being 100%), and the sugar content refractive index of the solution dissolved in water at a concentration of 10% by weight is 3.0-6.0 (the same applies to the following examples). Also, when simply referred to as "soy flour" in the table, it refers to commercially available soy flour.

[0085] (Example 1-2) Following the formulation table in Table 1, the mixture was baked in the same manner as in Example 1-1, except that cheese powder was added, to prepare the high-protein bread-like food of Example 1-2.

[0086] (Comparative Examples 1-1 to 1-3) Comparative Example 1-1 was prepared as a conventional wheat flour-based general bread by baking in the same manner as in Example 1-1, according to the formulation table shown in Table 1. In addition, comparative examples 1-2 to 1-3, which are bread-like foods, were prepared by baking in the same manner as in Example 1-1, according to the formulation table shown in Table 1.

[0087] (Test Example 1. Texture Analysis by Sensory Evaluation Test 1) For the bread-like food products of Examples 1-1 to 1-2 and Comparative Examples 1-2 to 1-3 described above, a sensory evaluation test was conducted using the QDA method (Quantitative Descriptive Analysis) by a panel of 11 well-trained individuals in this field (training period: at least 3 years).

[0088] Samples of each bread-like food product were cut into 2 cm cubes, and their texture and flavor (a total of 5 items) were evaluated when eaten in one bite. The evaluation items are shown in Table 2.

[0089]

[0090] The results were evaluated by scoring each product on a five-point scale: "weak (-2)", "slightly weak (-1)", "equal (0)", "slightly strong (+1)", and "strong (+2)", compared to Comparative Example 1-1 (a standard based on a typical wheat flour-based bread). The results are shown in Figure 1, and the values ​​are further graphed in Figure 2. In Figure 2, each evaluation item is shown from left to right in the order of Comparative Example 1-2, Comparative Example 1-3, Example 1-1, and Example 1-2. In each graph, "a", "b", "c", etc., within the same letter indicate no significant difference, while significant differences exist between different letters (the same applies below).

[0091] As shown in Figures 1 and 2, Comparative Examples 1-2 and 1-3 showed inferior results compared to Comparative Example 1-1 (a standard based on typical wheat flour-based bread). However, Examples 1-1 and 1-2 were found to be equivalent to the comparative examples, demonstrating superior protein quality and quantity, as well as the stickiness, moistness, chewiness, and ease of forming a cohesive mass required for bread in strong market demand, and superior flavor.

[0092] (Test Example 2. Texture Analysis using a Texture Analyzer) We investigated the analytical parameters using a texture analyzer for the moistness, chewiness, and ease of forming a food bolus that were evaluated in the sensory evaluation test described above. Three measurement methods were considered: (1) Texture Profile Analysis (TPA) measurement, (2) Recovery rate measurement, and (3) Fracture test.

[0093] (1) Texture Profile Analysis (TPA) measurement, and (2) Recovery rate measurement. Cohesiveness and elasticity were set as analysis items under the following measurement conditions. In addition, the recovery rate (%) was set from the sample height before TPA measurement and the sample height after measurement. Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-3 were evaluated for these analysis items.

[0094] (Measurement conditions) Plunger: 25 mm diameter cylindrical type Number of compressions: 2 Compression speed (during measurement): 5.00 mm / sec Compression ratio (strain): 70% Measuring instrument: TA.XTplusC (manufactured by Eiko Seiki Co., Ltd.)

[0095] The results for elasticity, recovery rate, and cohesiveness are shown in Figures 3 and 4. In Figures 3 and 4, each evaluation item is shown from left to right in the order of Comparative Example 1-1, Comparative Example 1-2, Comparative Example 1-3, Example 1-1, and Example 1-2.

[0096] As shown in Figures 3 and 4, the values ​​for elasticity, recovery rate, and cohesiveness in each example were comparable to those of Comparative Example 1-1 (a standard assuming a typical wheat flour-based bread), and were significantly larger than those of Comparative Examples 1-2 and 1-3. Here, "elasticity" can be considered as the percentage of deformation caused by external force that returns to its original state when the force is removed, and together with the "recovery rate," it is suggested that this may be an indicator of "chewiness." Furthermore, "cohesiveness" can be considered as the energy required to chew and bring together the bread until it can be swallowed, and it is suggested that this may be an indicator of "ease of forming a bolus."

[0097] (3) Fracture Test The analysis items were set as follows under the measurement conditions below: Young's modulus (slope in the stress-strain curve up to 1 second of measurement), yield strain (strain at the yield point (initial peak)), and number of peaks after yielding (number of peaks observed from the yield point to 95% strain). Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-3 were evaluated for these analysis items.

[0098] (Measurement conditions) Plunger: Wedge type Number of compressions: 1 Compression speed (during measurement): 1.00 mm / sec Compression ratio (strain): 95% Measuring instrument: TA.XTplusC (manufactured by Eiko Seiki Co., Ltd.)

[0099] Figure 5 shows the fracture curves for Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-3, respectively. Figures 6 and 7 show the results for Young's modulus, yield strain, and number of peaks after yield. In Figures 6 and 7, each evaluation item is shown from left to right in the order of Comparative Example 1-1, Comparative Example 1-2, Comparative Example 1-3, Example 1-1, and Example 1-2.

[0100] As shown in the fracture curves of Figure 5, Examples 1-1 to 1-2 exhibited a waveform shape closer to Comparative Example 1-1 (a standard assuming a typical wheat flour-based bread) compared to Comparative Examples 1-2 and 1-3. "Young's modulus" can be considered to indicate the resistance of the bread to deformation, suggesting its potential as an indicator of "chewiness" (Figure 6). In addition, "yield strain" and "number of peaks after yield" can be considered to indicate the ease with which the bread crumbles and whether or not it has a crisp texture, suggesting its potential as an indicator of "moistness" (Figure 7).

[0101] (Test Example 3. Analysis of the Relationship between Sensory Evaluation Results and Instrumental Analysis Results) The correlation between the sensory evaluation results of Test Example 1 and the physical properties of Test Example 2 was confirmed (Figures 8-10). In Figures 8-10, the horizontal axis shows the sensory evaluation results, and the vertical axis shows the physical properties.

[0102] As shown in Figures 8-10, the "chewiness" of Examples 1-1 to 1-2 was confirmed to be equivalent to that of wheat flour-based bread by using one or more of the "elasticity" and "recovery rate" of TPA measurement and the "Young's modulus" of the fracture test as indicators. The "moistness" of Examples 1-1 to 1-2 was confirmed to be equivalent to that of wheat flour-based bread by using one or more of the "yield strain" and "number of peaks after yield" of the fracture test as indicators. Furthermore, the "ease of forming a bolus" of Examples 1-1 to 1-2 was confirmed to be equivalent to that of wheat flour-based bread by using the "cohesiveness" of TPA measurement as an indicator.

[0103] These indicators were found to have a high correlation with the results of sensory evaluation tests, thus demonstrating their new usefulness as indicators to replace sensory evaluation of bread and bread-like foods.

[0104] [Preparation of High-Protein Bread-Like Food (2)] A high-protein bread-like food was prepared by conventional methods according to the formulation table shown in Table 3 below. The specific preparation method is shown below.

[0105]

[0106] (Examples 2-1 to 2-5) According to the formulation table in Table 3, processed soy flour and mycela casein protein were mixed and allowed to swell. Oil (vegetable oil) and other powdered ingredients were added and mixed for 4 minutes. The mixture was baked at 190°C (top heat) and 210°C (bottom heat) for 45 minutes. This prepared the high-protein bread-like foods of Examples 2-1 to 2-5.

[0107] (Comparative Examples 2-1 to 2-2) Bread-like foods of Comparative Examples 2-1 to 2-2 were prepared by baking in substantially the same manner as in Example 2-1, according to the formulation table shown in Table 3.

[0108] (Test Example 4. Texture Analysis by Sensory Evaluation Test 2) For the bread-like foods of Examples 2-1 to 2-5 and Comparative Examples 2-1 to 2-2 described above, a sensory evaluation test was conducted using the QDA method (Quantitative Descriptive Analysis), which is the same method as in "Test Example 1. Texture Analysis by Sensory Evaluation Test 1," by a panel of 11 well-trained individuals in this field (training period: at least 3 years).

[0109] Samples of each bread-like food product were cut into 2 cm cubes, and their texture and flavor (two items in total) were evaluated when eaten in one bite. The evaluation items are shown in Table 4. The results are shown in Table 5.

[0110]

[0111]

[0112] As shown in Table 5, Examples 2-1 to 2-5 were found to be superior in texture and flavor compared to Comparative Examples 2-1 to 2-2. Also, unlike the "Preparation of Bread-like Food (1)" described above, the formulation shown in Table 3 does not contain baker's yeast. In Comparative Example 2-1, no rise was observed after baking, but in Examples 2-1 to 2-5, which contain (B) myceracasein protein, bread-like rise was observed after baking despite the absence of baker's yeast.

[0113] [Preparation of High-Protein Confectionery (1)] High-protein confectionery (baked goods) was prepared by conventional methods according to the formulation table shown in Table 6 below. The specific preparation method is shown below.

[0114]

[0115] (Examples 3-1 to 3-4, Comparative Examples 3-1 to 3-3) Oil (vegetable oil) and sugar (refined sugar) were placed in a vertical mixer (N-50, manufactured by Hobart Japan Co., Ltd.) and mixed for 1 minute at speed setting 2. Next, egg yolk and water were added and mixed for 1 minute at speed setting 2. After adding the remaining flour, the mixture was mixed for 1 minute at speed setting 1 and then for 1 minute at speed setting 2. The resulting dough was rolled out to a thickness of 8 mm, cut out with a φ25 mm cookie cutter, and baked in an oven at 170°C for 13 minutes. The baking time was adjusted as needed until the moisture content of the baked goods was 5% or less. Comparative Example 3-1 is a general baked goods model containing a large amount of wheat flour, and although it is excellent in texture, flavor and suitability for manufacturing, the protein content is insufficient.

[0116] (Test Example 5. Breaking Strength (Hardness) Test) The hardness of high-protein confectionery (baked goods) was measured under the following measurement conditions. The hardness of the baked goods was determined by the maximum load when a breaking strength test was performed on the baked goods using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.). Measurements were taken with n=3, and the results are shown as average values. The results are shown in Figure 11 and Table 6.

[0117] (Measurement conditions) Plunger: Wedge type Number of compressions: 1 Compression speed (during measurement): 1.00 mm / sec Compression ratio (strain): 95% Measuring instrument: TA.XTplusC (manufactured by Eiko Seiki Co., Ltd.)

[0118] (Test Example 6. Texture and Flavor Analysis and Manufacturing Suitability Analysis) For the high-protein confectionery (baked goods) of Examples 3-1 to 3-4 and Comparative Examples 3-1 to 3-3 described above, a sensory evaluation test was conducted using the QDA method (Quantitative Descriptive Analysis) by a panel of seven well-trained individuals in this field (training period: at least 3 years).

[0119] The texture, ease of swallowing, and flavor of each sample were evaluated when eaten in one bite. The evaluation items are shown in Table 7. Comparative Example 3-1 was used as a baseline for evaluation, as it is a typical baked confectionery model containing a large amount of wheat flour.

[0120] Furthermore, regarding moldability, the workability of stretching the dough was evaluated using the same panel. In addition, regarding heat retention, the moisture content (manufactured by Shimadzu Corporation) was measured after baking at 170°C for 13 minutes. The results are shown in Table 6.

[0121]

[0122] As shown in Table 6, Examples 3-1 to 3-4 were found to be superior to Comparative Examples 3-1 to 3-3 in terms of texture, flavor, and workability.

[0123] [Preparation of High-Protein Confectionery (2)] High-protein confectionery (baked goods) was prepared by conventional methods according to the formulation table shown in Table 8 below. The specific preparation method is shown below.

[0124]

[0125] (Examples 4-1 to 4-4, Comparative Examples 4-1 to 4-4) Oil (vegetable oil, shortening) and sugar (refined sugar, granulated sugar) were placed in a vertical mixer (N-50, Hobart Japan Co., Ltd.) and mixed at speed setting 2 for 1 minute. Next, egg yolks, water, and corn syrup were added and mixed at speed setting 2 for 1 minute. After adding the remaining powder, the mixture was mixed at speed setting 1 for 1 minute and then at speed setting 2 for 1 minute. The resulting dough was rolled out to a thickness of 8 mm, cut out with a φ25 mm cutter, and baked in an oven at 170°C for 13 minutes. The baking time was adjusted as needed until the moisture content of the baked goods was 5% or less. Comparative Example 4-1 is a general baked goods model containing a large amount of wheat flour, and although it is excellent in texture, flavor, and suitability for manufacturing, the protein content is insufficient.

[0126] A fracture strength (hardness) test was conducted under the same conditions as in Test Example 5 above. The results are shown in Figure 12 and Table 8. In addition, texture and flavor analysis and manufacturing suitability analysis were conducted under the same conditions as in Test Example 6 above. The results are shown in Table 8 as well.

[0127] As shown in Table 8, Examples 4-1 to 4-4 were found to be superior to Comparative Examples 4-1 to 4-4 in terms of texture, flavor, and suitability for manufacturing.

[0128] (Test Example 7. Appearance, Texture, and Flavor Analysis) In addition to the sensory evaluation tests described above, the high-protein confectionery (baked goods) of Example 4-2, Comparative Example 4-2, and Comparative Example 4-4 were further evaluated using the QDA method (Quantitative Descriptive Analysis) by a panel of seven well-trained individuals in this field (training period: at least 3 years).

[0129] The texture, ease of swallowing, and flavor of each sample were evaluated when eaten in one bite. The evaluation items are shown in Table 9. Comparative Example 4-1 was used as a baseline, representing a typical baked confectionery model containing a large amount of wheat flour. Each sample was evaluated on a five-point scale (-2 to 2 points) in comparison to this baseline (Comparative Example 4-1): "weak," "slightly weak," "equivalent," "slightly strong," and "strong." The results are shown in Figures 13 and 14. In Figure 13, the triangle enclosed by the zero point (gray) represents the result of the baseline (Comparative Example 4-1). In Figure 14, the baseline of the zero point represents the result of the baseline (Comparative Example 4-1).

[0130]

[0131] As shown in Figures 13 and 14, in Example 4-2, despite containing a large amount of protein, the appearance was not impaired, and it was found to have a flavor and texture equivalent to that of a typical wheat flour-based baked confection.

[0132] [Preparation of High-Protein Noodles (1)] High-protein noodles were prepared by conventional methods according to the proportions listed in Table 10 below. The specific preparation method is shown below.

[0133]

[0134] (Examples 5-1 to 5-7, Comparative Example 5-1) Each raw material was placed in a mixer (N-50, manufactured by Hobart Japan Co., Ltd.) and mixed at speed setting 1 for 10 minutes. The resulting mixture was passed through a roll to produce a rough noodle sheet, which was then aged for 30 minutes. After aging, the thickness was adjusted to 2 mm by repeating the rolling process, and then cut into strips 4 mm wide to form noodles. The resulting noodles were immediately frozen.

[0135] (Test Example 8. Noodle-making suitability and sensory evaluation test) The high-protein noodles obtained in Examples 5-1 to 5-7 and Comparative Example 5-1 were evaluated for noodle-making suitability using the following method. Specifically, the dough state during rolling and cutting was observed, and the processability was evaluated using the dough's extensibility and brittleness as indicators. This evaluation was performed by one panel member who was well-trained in this field (training period: 3 years or more).

[0136] The high-protein noodles obtained in Examples 5-1 to 5-7 and Comparative Example 5-1 were evaluated by sensory testing using the following method. Specifically, the noodles were cooked by boiling, with the boiling time adjusted appropriately within the range of 4 to 7 minutes to ensure uniform firmness of the cooked noodles. The cooked noodles were then tasted, and their flavor and texture were evaluated.

[0137] The evaluation criteria were as follows: ○: Close to the flavor and texture of wheat noodles, desirable △: Powdery, hard or soft texture ×: Very powdery, noodles break easily, poor texture This sensory test was conducted by one panel member who was well-trained in this field (training period: 3 years or more). The evaluation results are shown in Table 10.

[0138] As shown in Table 10, Examples 5-1 to 5-7 were found to be superior to Comparative Example 5-1 in terms of texture, flavor, and workability.

[0139] [Preparation of High-Protein Noodles (2)] High-protein noodles were prepared by conventional methods according to the proportions listed in Table 11 below. The specific preparation method is shown below.

[0140]

[0141] (Examples 6-1 to 6-5, Comparative Example 6-1) Each ingredient was placed in a mixer (N-50, manufactured by Hobart Japan Co., Ltd.) and mixed at speed setting 1 for 10 minutes. The resulting mixture was passed through rollers to produce a rough noodle sheet, which was then aged for 30 minutes. After aging, the dough was rolled repeatedly to a thickness of 2 mm, and then cut into strips 4 mm wide. The resulting strips were immediately frozen. Comparative Example 6-1 is a soy-containing noodle model and is not sufficient in terms of noodle-making suitability and sensory evaluation.

[0142] (Test Example 9. Noodle-making suitability and sensory evaluation test) The noodle-making suitability of the high-protein noodles obtained from Examples 6-1 to 6-5 and Comparative Example 6-1 was evaluated by the following method. Specifically, the dough state during rolling and cutting was observed, and the processability was evaluated using the dough's extensibility and brittleness as indicators. This evaluation was performed by one panel member who was well-trained in this field (training period: 3 years or more). Comparative Example 6-1 was used as the reference for evaluation as a soy-containing noodle model.

[0143] The high-protein noodles obtained in Examples 6-1 to 6-5 and Comparative Example 6-1 were evaluated by sensory testing using the following method. Specifically, the noodles were boiled, and the boiling time was adjusted as appropriate within the range of 4 to 7 minutes to ensure uniform firmness of the cooked noodles. The cooked noodles were then tasted, and their flavor and texture were evaluated.

[0144] The evaluation criteria were as follows: ○: Close to the flavor and texture of wheat noodles, and desirable. △: Powdery, and the texture is hard or soft. ×: Very powdery, and the noodles break easily, resulting in a poor texture. This sensory evaluation was conducted by one panel member who was well-trained in this field (training period: 3 years or more). Comparative Example 6-1 was used as the baseline for evaluation as a soy-containing noodle model. The evaluation results are shown in Table 11.

[0145] As shown in Table 11, Examples 6-1 to 6-5 were found to be superior to Comparative Example 6-1 in terms of noodle-making suitability and sensory properties. Although a decrease in noodle-making suitability was expected due to the increased protein content, it is presumed that the use of myceracasein in combination, as in Examples 6-1 to 6-5, maintained or improved noodle-making suitability.

[0146] [Preparation of High-Protein Noodles (3)] High-protein noodles were prepared by conventional methods according to the proportions listed in Table 12 below. The specific preparation method is shown below.

[0147]

[0148] (Example 7-1, Comparative Examples 7-1 to 7-4) Each ingredient was placed in a mixer (N-50, manufactured by Hobart Japan Co., Ltd.) and mixed at speed setting 1 for 10 minutes. The resulting mixture was passed through rollers to produce a rough noodle sheet, which was then aged for 30 minutes. After aging, the dough was rolled repeatedly to a thickness of 2 mm, and then cut into strips 4 mm wide. The resulting strips were immediately frozen. Comparative Example 7-1 is a general noodle model mainly made from wheat flour, and although it has excellent noodle-making suitability and texture, it is not sufficient in terms of nutritional balance.

[0149] (Test Example 10. Noodle-making suitability and sensory evaluation test) The noodle-making suitability of the high-protein noodles obtained in Example 7-1 and Comparative Examples 7-1 to 7-4 was evaluated by the following method. Specifically, the dough state during rolling and cutting was observed, and the processability was evaluated using the dough's extensibility and brittleness as indicators. This evaluation was performed by a panel of six well-trained individuals in this field (training period: 3 years or more). Comparative Example 7-1 was used as a reference for evaluation as a general noodle model containing a large amount of wheat flour. The evaluation results for noodle-making suitability are shown in Table 12.

[0150] For the high-protein noodle products of Example 7-1 and Comparative Examples 7-1 to 7-4, sensory evaluation tests were conducted using the QDA method (Quantitative Descriptive Analysis) by a panel of six well-trained individuals in the field (training period: at least 3 years).

[0151] Each sample was evaluated for its appearance, texture when three strands were eaten in one bite, and flavor (a total of 6 items). The evaluation items are shown in Table 13. Comparative Example 7-1 was used as a baseline, representing a typical noodle model containing a large amount of wheat flour. The samples were evaluated on a five-point scale (-2 to 2 points) in comparison to this baseline (Comparative Example 7-1): "weak," "slightly weak," "equivalent," "slightly strong," and "strong." The results are shown in Figures 15 and 16. In Figure 16, the baseline of 0 points represents the result for the baseline (Comparative Example 7-1).

[0152]

[0153] As shown in Figures 15 and 16, in Example 7-1, despite containing a large amount of protein, the appearance was not impaired, and it was found to have a flavor and texture equivalent to that of typical wheat flour-based noodles.

[0154] (Test Example 11. Texture Analysis using a Texture Analyzer) The analysis parameters of the fracture test using a texture analyzer, as shown in Table 14, were evaluated for hardness (at the start of chewing), hardness (when it breaks and is bitten through), crispness (poor crispness: sticks to the tongue), resilience (soft at the start of chewing, but gradually hardens), and brittleness.

[0155]

[0156] (Texture analyzer measurement conditions) Plunger: 25 mm diameter cylindrical type Number of compressions: 1 Compression speed (during measurement): 1.00 mm / sec Compression ratio (strain): 95% Measuring instrument: TA.XTplusC (manufactured by Eiko Seiki Co., Ltd.)

[0157] (Evaluation of thin noodles) Thin noodles were prepared according to the formulation of Example 7-1 described above (Example 8-1). In Comparative Sample 1, commercially available wheat noodles were used, and in Comparative Sample 2, commercially available soy-containing noodles were used. Thin noodles were prepared with the following boiling time, noodle thickness (measured value before boiling), and noodle width (measured value before boiling).

[0158]

[0159] A fracture strength test was performed on the boiled thin noodles using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) under the measurement conditions described above. Measurements were taken with n=2, and the results are shown as average values. The average values ​​aligned with the time axis are shown in Figure 17, and the average values ​​aligned with the strain axis (measurement data up to 95% strain) are shown in Figure 18.

[0160] As shown in Figures 17 and 18, Example 8-1 was found to have a texture equivalent to that of typical wheat flour-based noodles, despite containing a large amount of protein.

[0161] (Evaluation of thick noodles) Thick noodles were produced according to the proportions of Example 7-1, Comparative Example 7-1, Comparative Example 7-2, and Comparative Example 7-4 described above, with the following boiling times, noodle thickness (design value before boiling), and noodle width (design value before boiling) (Example 9-1, Comparative Example 9-1, Comparative Example 9-2, and Comparative Example 9-3, respectively).

[0162]

[0163] A fracture strength test was performed on boiled thick noodles using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) under the measurement conditions described above. Measurements were taken with n=2, and the results are shown as average values. The average values ​​aligned with the time axis are shown in Figure 19, and the average values ​​aligned with the strain axis (measurement data up to 95% strain) are shown in Figure 20.

[0164] As shown in Figures 19 and 20, Example 9-1 was found to have a texture equivalent to that of typical wheat flour-based noodles, despite containing a large amount of protein.

Claims

1. A high-protein food containing 10g or more of total protein per 100g, with the following components, and the soy protein content being 2-70% by mass of the total protein content: (A) Soy protein, and (B) Mycela casein protein.

2. The high-protein food according to claim 1, wherein the (B) myceracasein protein content relative to the total protein content is 5 to 80% by mass.

3. The high-protein food according to claim 1, further characterized in that it has an amino acid score of 60 or higher.

4. The high-protein food according to claim 1, characterized in that the (A) soy protein is obtained by heat-treating raw soybeans, has a water-soluble nitrogen index of 55-70, a lipoxygenase value of 20 or less, does not contain n-hexanal or contains it in an amount of 10% or less relative to the amount contained in raw soybeans (where n-hexanal is taken as 100%), and the sugar content refractive index of the solution dissolved in water to a concentration of 10% by weight is 3.0-6.

0.

5. The high-protein food according to claim 1, further comprising (C) wheat protein.

6. The high-protein food according to claim 1, further comprising (D) cheese-derived raw materials.

7. The high-protein food according to claim 1, wherein the food is a bread-like food, confectionery, or noodles.

8. A method for evaluating the texture characteristics of bread or bread-like food, characterized by evaluating the texture characteristics of bread or bread-like food from the texture characteristics of bread or bread-like food based on the correlation between the characteristics obtained in advance from a texture analyzer and sensory evaluation.

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