WO2022255326A1 - Puffed food - Google Patents

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

puffed food

The present disclosure relates to puffed food with a new texture. Preferably, it relates to a puffed food that does not substantially contain wheat-derived protein and has a new texture.

The cell structure of bread, which is a type of puffed food, is called "sudachi" and is considered an important factor that determines the texture of bread. Sudachi is regarded as an important quality at manufacturing sites, and trained experts are said to be able to predict the texture of bread from the state of sudachi by visual observation (Non-Patent Documents 1 and 2). . In recent years, in place of sensory tests, in which people actually eat food and evaluate its texture, changes in food properties in the oral cavity are reproduced, and texture is evaluated using measured values corresponding to perception in the oral cavity. Various methods and evaluation apparatuses therefor have been proposed (see Patent Documents 1 and 2).

Demand for gluten-free foods has increased in recent years. Gluten-free foods were once understood to be foods for some people who could not consume gluten for reasons such as celiac disease and gluten intolerance. extends to general consumers.

A number of 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 that has a fluffy texture and does not use wheat protein. ) or milk proteins, and xanthan gum and/or guar gum. Bread-like foods that contain leavening agents such as eggs, cheese, and baking powder as main ingredients and do not use wheat protein are known as "cloud bread" because of their fluffy texture.
In Patent Document 4, as a method for producing bakery products mainly composed of soybean protein instead of wheat protein, powdered soybean protein is 5 to 30% by weight, oil is 10 to 30% by weight, and eggs are 2 to 20% by weight. %, 45 to 58% by weight of water, and less than 50% by weight of starch relative to the powdered soybean protein, and a method of heating and expanding the dough after molding. Such bakery products have a soft crust, a soft texture, and a good texture that melts in the mouth.
Patent Document 5 describes a method for producing gluten-free baked goods comprising about 10-75% by weight whole egg by wet weight, about 5-15% by weight water-dispersible soy protein isolate, about 0.1 A method of baking a wheat-free dough or batter containing ˜2.0% by weight hydrocolloid and water to form a support matrix is described. Due to their low carbohydrate content, such baked goods are said to be useful in dietary weight loss programs such as low-carb diets.

Although not a gluten-free food, many bakery products containing fermented milk products such as fermented milk and yogurt and breads using lactic acid bacteria have been proposed as in Patent Document 3.
For example, Patent Document 6 describes the production of bread by adding fermented milk to bread dough containing wheat flour as the main ingredient without sterilization, and by doing so, the tensile strength of the bread dough is increased ( It is described that effects such as firmness of the dough), shortening of fermentation time, production of fine-textured, high-quality bread, and prolongation of aging of bread can be obtained.
Patent Document 7 describes that fermented milk is added to 1 to 30 parts by weight per 100 parts by weight of wheat flour, and lactic acid bacteria are present in the dough in a viable state and aged to produce bread. It is described that by doing so, bread with a good flavor having a rich milk flavor or butter flavor can be obtained.
Patent Document 8 describes the production of bread by baking bread dough obtained by blending lactic acid bacteria with hops yeast and cereal flour such as wheat flour. It is described that a fragrance can be imparted.
In Patent Document 9, wheat flour and / or rye flour is fermented with yeast and lactic acid bacteria, and after fermenting by adding flour other than the above to the primary fermentation substrate, flour other than wheat flour and rye flour is added to the fermented product. It is described that the fermented flour prepared by adding and fermenting is performed one or more times, mixed with seasonings such as eggs and oils, molded, and then baked to produce fermented flavored confectionery. It is described that by doing so, a confectionery having a high nutritional value, sufficient fermented flavor, umami, water retention, good texture such as flexibility and extensibility can be obtained.
Patent Document 10 describes the production of bread using a soaked product prepared by adding water containing lactic acid bacteria to partially dehulled wheat grains having a specific dehulling rate and grain size and soaking the grains. By doing this, the bread has a rich aroma, is very sweet, and has a good balance between the hardness of the wheat grains and the softness of the surroundings due to the influence of the granular partially peeled wheat grains contained in the bread. is obtained.
Patent Document 11 describes that bread is produced by adding a lactic acid bacterium seed obtained by fermenting wheat flour, sugar, and water with lactic acid bacteria to the raw material of bread dough, and baking is performed in this way. It is described that it sometimes cooks well, makes the bread crust thin, has a fine texture, and can produce bread with excellent elasticity and water retention.
Patent Document 12 describes the production of bread by adding a flavor liquid obtained by fermenting molasses with lactic acid bacteriostasis during the production process of bread using wheat flour as the main raw material. It is said that it can impart a unique flavor and aroma that does not exist.
Patent Document 13 describes a method for producing sour bread using wheat flour or rice flour as the raw material flour. Specifically, by adopting a manufacturing method in which the secondary raw material flour is added to the lactic acid dough obtained by fermenting the primary raw material flour with lactic acid bacteria, and the dough is kneaded and baked, sour bread can be mass-produced in a short time. It states that it can be done.
Patent Document 14 also describes a method for making sourbread. Here, it is described that GABA production is significantly increased by using a combination of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria in the production of sourdough dough made from grain flour such as wheat flour and rye flour. there is
Patent Literatures 15 and 16 describe a method for producing pizza craft using dairy foods containing lactic acid bacteria such as yogurt. In Patent Document 15, wheat flour, which is the main raw material of pizza dough, is added with bound water made of milk, yogurt, and cheese, kneaded and molded to produce a pizza craft, and immediately after kneading even when frozen or refrigerated. It is described that the texture and flavor equivalent to those obtained by baking the product are obtained. Patent Document 16 describes the production of pizza craft (bread) by blending fermented seeds obtained by blending lactic acid-containing dairy food and baker's yeast into grain flour and then fermenting them into pizza dough. It is described that this pizza craft has a good brown color when baked, has a fragrant and mellow flavor, and has a moist and chewy texture.
Patent Document 16 describes a yogurt powder containing a live lactic acid bacteria culture and 10-30% by weight of dry starch with a moisture content of less than 8% by weight, with a water activity of 0.05-0.25 (Aqualab CX-2 or series 3) and one or more biscuit parts containing flour are described. Such composite biscuit products are said to have improved shelf life and stability by containing live lactic acid bacteria cultures in the presence of dry starch.
Patent document 17 describes a low-calorie biscuit product containing 0.2-0.6% by weight of yoghurt powder as a flavoring agent. However, this yoghurt powder is a flavoring agent and this product is a gluten-containing product containing 40-42% wheat flour, 1-2.5% gluten and 18-23% starch by weight.
As described above, these technologies improve the flavor, texture, preservability, etc. of bread, etc. by blending fermented milk products and lactic acid bacteria into dough such as bread and pizza, which are mainly made of grain flour such as wheat flour. I am trying to improve. In other words, this technology targets foods containing gluten, which is a protein derived from wheat, as a protein.

JP 2009-162731 A WO2021/033619 JP 2018-174860 A Japanese Patent Application Laid-Open No. 2008-81882 U.S. Pat. No. 07595081 Japanese Patent Publication No. 42-1463 JP-A-2-215334 JP 2004-321097 A JP-A-2004-357631 Japanese Patent Application Laid-Open No. 2008-17802 JP 2009-142181 A JP 2011-97897 A JP-A-11-266775 JP 2007-110953 A JP-A-2003-259796 JP 2014-23454 A EP 2885979 EP 2392215

(Inc.) Japan Bread Technology Institute, Bread Evaluation Criteria (1), Bread Technology, 598, (2004) Scanlon, M.G. and Zghal, M.C., Bread properties an crumb structure. Food Res. Int., 34, 841-864 (2001)

An object of the present disclosure is to provide a puffed food with a new texture. Another object of the present disclosure is to provide a puffed food with new texture and new physical properties. Preferably, the object is to provide the puffed food substantially free of wheat-derived protein.

The present inventors have been studying day and night to solve the above problems, and found that it contains milk protein at a rate of 75% by mass or more of the total protein without substantially containing wheat-derived proteins such as gluten. It has been found that by heat treating a dough composition that has a low temperature, it rises like a bread and forms a support matrix. In addition, the cell structure (visual observation) of the puffed food thus obtained is different from the cell structure of bread produced using wheat flour as a raw material (hereinafter abbreviated as "wheat bread"). As a method of evaluating the texture felt in the middle stage of mastication in the mastication process, when measured using an evaluation device ORAL-MAPS (registered trademark), it was found that it was clearly different from wheat bread. It was confirmed that the results correlated with the sensory evaluation results. Hereinafter, OralMaps (registered trademark) will be simply referred to as "OM", its evaluation device will be referred to as "OM device", and the evaluation method using it will be referred to as "OM evaluation method".
In addition, as a method of evaluating the texture felt in the latter stage of mastication in the mastication process in the oral cavity, when measured by a texture test using water as a simulated saliva, it was found that it was clearly different from wheat bread. It was confirmed that the results also correlated with the sensory evaluation results.
The present disclosure has been completed through further studies based on these findings, and has the following embodiments.

(I) Puffed food Item 1. A puffed food containing milk protein in a proportion that accounts for 75% by mass or more of the total protein,
(A) A test sample containing 0.02% by mass of xanthan gum aqueous solution (hereinafter sometimes abbreviated as "XG aqueous solution") as simulated saliva at a rate of 50 parts by mass with respect to 100 parts by mass of puffed food, Whether (1) the impulse value at the first bite is 12 to 17 N·s and (2) the average torque value at the middle stage of mastication is within the range of 0.065 N·m or less, obtained by the evaluation method using the OM device,
Or / and (B) a test sample containing water as simulated saliva at a rate of 100 parts by mass with respect to 100 parts by mass of puffed food. (1) hardness (load) of 1.5 N or less, and (2) adhesion of 850 J/m ³ or less.
Section 2. A puffed food containing milk protein in a proportion that accounts for 75% by mass or more of the total protein,
(C) whether (1) hardness (load) is in the range of 0.1 to 0.35 N and (2) cohesiveness is in the range of 0.5 to 0.71 obtained in the texture test;
or/and (D) the puffed food according to Item 1, wherein the values of (1) elastic modulus and (2) viscosity coefficient obtained in a creep test are within the following ranges:
(1a) Instantaneous modulus: 190-460 Pa
(1b) Delayed elastic modulus: 4400 to 13000 Pa
(2a) Delayed viscosity: 38,000 to 117,000 Pa s
(2b) Permanent viscosity: 240,000 to 820,000 Pa·s.
Item 3. Item 3. The puffed food according to Item 1 or 2, which does not substantially contain wheat-derived protein.
Item 4. The puffed food according to Items 1 to 3, wherein the milk protein contains a protein derived from fermented milk.
Item 5. Item 5. The puffed food according to any one of Items 1 to 4, comprising an edible composition containing milk protein, at least one of which is a fermented milk product.
Item 6. A dough composition comprising (a) milk protein in a proportion equal to or greater than 75% by weight of the total protein, (b) starch, (c) a leavening agent, and (d) water is heat treated to expand and form a support matrix. 6. The puffed food according to any one of Items 1 to 5, wherein is formed.
Item 7. Item 7. The puffed food according to Item 6, wherein the (b) starch is at least one selected from the group consisting of natural starch and modified starch.
Item 8. Item 8. The puffed food according to item 6 or 7, wherein the (c) leavening agent is at least one selected from the group consisting of yeast, baking powder, baking soda, and ispata.
Item 9. Item 9. The puffed food according to any one of Items 6 to 8, further comprising (e) a thickening component.
Item 10. Item 10. The puffed food according to any one of Items 1 to 9, which does not substantially contain processed rice products.
Item 11. Item 11. The puffed food according to any one of Items 1 to 10, which does not contain at least one or all selected from the group consisting of eggs and egg-derived ingredients.
Item 12. The OM device
an upper jig provided with an upper bite portion;
a lower jig provided so that a lower occlusion portion having a shape that engages with the upper occlusion portion faces the upper occlusion portion;
a sensor incorporated in the upper jig or the lower jig for measuring a physical quantity applied to the upper jig or the lower jig;
At least one of the lower jig and the upper jig is driven so that the lower jig and the upper jig perform reciprocating linear motion in the direction of engagement and separation, and the direction of the reciprocating linear motion is rotated. a drive unit that drives at least one of the upper jig and the lower jig so as to perform reciprocating rotational motion about an axis;
A measurement control unit that controls the reciprocating linear motion and the reciprocating rotary motion by the driving unit and measures the physical quantity from the output of the sensor, and pseudo saliva at a predetermined flow rate between the upper jig and the lower jig. A simulated saliva supply unit for adding and flowing in,
At least one of the lower jig or the upper jig is driven to perform the reciprocating linear motion by placing the food to be evaluated on the lower bite portion, and the upper part to perform the reciprocating rotary motion. 12. Any one of items 1 to 11, which is a food property evaluation device that evaluates the physical properties of the food from the measured value obtained from the output of the sensor when at least one of the jig or the lower jig is driven. A puffed food product as described.
Item 13. The evaluation method using the OM device is
An upper jig provided with an upper occlusion portion, a lower jig provided so that a lower occlusion portion shaped to engage with the upper occlusion portion faces the upper occlusion portion, and the upper jig or the lower jig. A food to be evaluated is placed on the lower occlusal part, which is equipped with a sensor incorporated in a tool and configured to measure the physical quantity applied to the upper jig or the lower jig,
The lower jig is reciprocated linearly in a direction in which the lower jig and the upper jig engage and separate from each other in a state in which simulated saliva is added and flowed between the upper jig and the lower jig at a predetermined flow rate. driving at least one of the upper jig and the upper jig, and driving at least one of the upper jig and the lower jig so as to perform reciprocating rotary motion with the direction of the reciprocating linear motion as a rotation axis;
Item 13. The puffed food according to any one of Items 1 to 12, which is an evaluation method, wherein the physical quantity is measured from the output of the sensor, and the physical properties of the food are evaluated from the obtained measured value.

The puffed food of the present disclosure has a cell structure similar to the cell structure (sudachi) of bread produced using conventional wheat flour as a raw material, but at least the OM evaluation method using an OM device and / and the texture test ( The physical properties obtained by using simulated saliva are different from those of wheat bread, and based on this difference, the food has a new texture different from that of wheat bread. Specifically, although the texture is soft and similar to bread, the adhesion and stickiness during chewing in the oral cavity is weak, and the texture is light (the feeling of sticking to the teeth and in the oral cavity when saliva is moist in the middle of chewing). It has a new texture different from bread in that the water-containing bolus in the later stage of mastication in the oral cavity easily loosens (quickly loosens in the oral cavity). Thus, the puffed food of the present disclosure has a characteristic new texture that is easy to chew and swallow.

In addition, the puffed food of the present disclosure can be produced without substantially containing wheat-derived proteins such as gluten, and can provide gluten-free bread-like food. In addition, such a gluten-free bread-like food can omit or reduce the time required for kneading the dough and resting the dough, so that the production time can be shortened.

FIG. 1 is a schematic diagram showing the configuration of an OM device; FIG. 2 is a schematic diagram showing the configuration of an upper jig 10 and a lower jig 20 of the OM apparatus; FIG. 3 is a schematic diagram showing operations of an upper jig and a lower jig of the OM apparatus of FIG. 2; FIG. 3B is a schematic diagram showing the operation continued from FIG. 3A; FIG. 3B is a schematic diagram showing the operation continued from FIG. 3B; FIG. 3C is a schematic diagram showing the operation continued from FIG. 3C; An example of a compression curve (texture profile) when compressively deformed twice in a texture test. In the figure, H means hardness, B means brittleness, C means cohesive strength, T1 and T2 means depressions, A3 means cohesiveness, and A2/A1 means cohesiveness. (1) Explanatory drawing of the eating surface and the vertical surface of the puffed food. (2) Explanatory drawing of the test sample piece used for imaging in Experimental Example 1. FIG. A diagram showing a general creep curve obtained in a creep test and a four-element dynamic model of a spring and a dashpot. In the figure, ε(t) is the strain, P ₀ is the constant stress, E ₀ is Hooke's elastic body, E ₁ and E ₂ are the elastic moduli of the Voigt body, η _N is Newton's viscosity, η ₁ and η ₂ are Voigt body viscosity, t means time. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 1. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 2. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 3. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 5. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 6. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 7. Images of (A) the eating surface and (B) vertical surface of the internal cross-section of the bread-like food of Example 8. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food of Example 9. Images of (A) the eating surface and (B) the vertical surface of the internal cross-section of the bread-like food product of Example 10. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 1. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 2. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 3. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 4. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 5. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 6. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 7. Images of (A) the eating surface and (B) the vertical surface of the internal cross section of the bread of Comparative Example 8. Results of the OM evaluation test performed in Experimental Example 2 ((A) change over time of torque 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) illustration. 4 is a diagram showing the results (cohesiveness, hardness) of a texture test (without simulated saliva) conducted in Experimental Example 4. FIG.

(I) Puffed food In general, "puffed food" is a processed food made mainly of proteins, carbohydrates, swelling agents, and water, and is produced by heat treatment such as baking, frying, steaming, or steaming. The processed food is puffed by heat treatment, and the heat-treated protein, carbohydrate (mainly starch), or the like forms a network solid region (three-dimensional network structure) (this is also referred to as a support matrix structure). forming
Generally, such puffed foods include, for example, breads, baked goods, cakes, waffles, choux, donuts, fried foods, pies, pizzas, crepes, and the like. Puffed foods also include so-called “bakery products”, which are products prepared by baking flour-containing dough in an oven or the like. Here, the grain flour includes gramineous cereal flour (wheat flour, rice flour, barley flour, rye flour, oat flour, pigeon flour, corn flour, barley flour, millet flour, millet flour, teff flour), and legume flour ( soybean flour, soybean flour, chickpea flour, pea flour, mung bean flour), pseudocereal flour (buckwheat flour, amaranth flour), potato and root vegetable flour (katakuri flour, tapioca flour, arrowroot flour, potato flour), and nut flour Contains flour (chestnut flour, acorn flour, coconut flour). Examples of bread include meal bread (e.g., white bread, rye bread, French bread, dry bread, variety bread, roll bread, etc.), cooking bread (e.g., hot dog, hamburger, pizza pie, etc.), sweet bread (e.g., jam bread, anpan, cream bread, raisin bread). , melon bread, sweet roll, croissant, brioche, Danish pastry, coronet, etc.), steamed bread (eg, meat bun, Chinese bun, red bean bun, etc.), special bread (eg, grissini, muffin, naan, etc.). Examples of dried bread products include rusks and bread crumbs. Examples of cakes include steam cakes, sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchen, pound cakes, cheese cakes, snack cakes, and the like.

The puffed food targeted by the present disclosure is a puffed food containing milk protein at a rate of 75% by mass or more of the total protein,
(A) For a test sample containing XG aqueous solution as simulated saliva at a rate of 50 parts by mass to 100 parts by mass of puffed food, obtained by an evaluation method using an OM device (1) The impulse value at the first bite is 12 17 N・s, and (2) whether the torque average value in the middle stage of mastication is in the range of 0.065 N・m or less,
Or / and (B) a test sample containing water as simulated saliva at a rate of 100 parts by mass with respect to 100 parts by mass of puffed food. (1) hardness (load) of 1.5 N or less and (2) adhesion of 850 J/m ³ or less.

The physical property values of (A) and (B) are physical property values obtained for the inside of the puffed food.
The inside of the puffed food is the part other than the surface of the puffed food and the part other than the hardened surface layer (in the case of bread, the part called the crust). Preferably, each physical property value can be measured by using a cube having a side of 2 cm cut out from the central part including the center of the puffed food as a test specimen.

OM (ORAL-MAPS (registered trademark)) is a food property evaluation system (evaluation device, evaluation method) developed by the applicant. The OM device is devised to improve the reproducibility of changes in food properties in the oral cavity by simulating the sliding motion of the tongue or teeth in the oral cavity. The physical properties of the food can be evaluated by obtaining the time change of the product and the time change of the torque.

The eating process of puffed foods including bread consists of a chewing process and a swallowing process, and the chewing process in the oral cavity can be divided into four stages: the first mastication stage, the early mastication stage, the middle mastication stage, and the late mastication stage. can.
The first mastication stage is a stage in which the food is first chewed with teeth, and in terms of texture, it is a stage in which "hardness of chewing" is felt.
The first period of mastication corresponds to the first half of the period from the start of mastication in the oral cavity to the swallowing of the food (referred to as the "mastication period") divided into three periods. This is the period from the start of mastication to 1/3 of the total number of mastications, out of the number of times of mastication required from the start of mastication to swallowing of food in the oral cavity (this is referred to as the "total number of mastications"). In terms of texture, the first stage of mastication is a stage in which air bubbles in the puffed food are destroyed by mastication and a feeling of compression (increase in hardness) is felt.
The middle period of mastication is a period in which the number of times of mastication from the start of mastication corresponds to 1/3 to 2/3 of the total number of times of mastication. In the middle stage of mastication, in terms of texture, the bolus compressed in the oral cavity is mixed with saliva by mastication, resulting in increased adhesiveness and a “sticky feeling” (when saliva and food are mixed, the mouth feels sticky). It is a stage where you can feel the stickiness you feel inside.
The latter period of mastication is a period in which the number of times of mastication from the start of mastication corresponds to 2/3 to 3/3 of the total number of times of mastication. In the latter stage of mastication, in terms of texture, as the bolus continues to be chewed in the oral cavity, the bolus absorbs saliva and increases its water content, resulting in a decrease in hardness and adhesiveness. This is the stage where you can feel the ease of loosening the bolus.

　For the test food, the "hardness of chewing" in the "first chewing period" stage can be evaluated by obtaining the impulse value of the first bite using the OM device.

For the test food, the "sticky feeling" in the "mid-mastication" stage is obtained by calculating the average value of the torque measured in the OM device from 40 seconds to 50 seconds after the start of operation of the OM device. can be evaluated by In the present disclosure, this is referred to as the "torque average value in the middle period of mastication". The average value of torque in the middle of mastication thus obtained corresponds to the sensory resistance in the oral cavity and corresponds to the viscosity of the test food (bolus) mixed with saliva. In other words, the torque average value in the middle stage of mastication can be understood as the "stickiness" of the bolus in which the food and saliva are mixed in the oral cavity.
In addition, the OM device is designed so that simulated saliva can be added at a predetermined flow rate into the space between the upper jig and the lower jig from the simulated saliva supply unit through the inflow tube. Simulated saliva is added in By adjusting the flow rate of simulated saliva addition, the amount of simulated saliva at 45 seconds, which is the middle point between 40 and 50 seconds after the start of operation corresponding to the middle stage of mastication, was adjusted to 100 parts by mass of the test food used. The ratio can be set to 50 parts by mass. Here, as the “pseudo saliva”, a 0.02% by mass aqueous solution of xanthan gum that approximates the flow characteristics of saliva is used.

Furthermore, the ``ease of loosening of the bolus'' in the ``late mastication'' stage was evaluated by adding simulated saliva to the test food and mixing it with an automatic mortar. It is possible to evaluate by preparing a test sample simulating a bolus in the late stage of mastication, subjecting it to a texture test, and determining (1) hardness (load) and (2) adhesiveness. The latter stage of mastication corresponds to a stage in which the hardness and adhesiveness of the food decrease due to an increase in water content as the food continues to be masticated in a bolus state in which saliva has been absorbed. When the hardness (load) and adhesiveness in the late mastication are low, it can be evaluated that the bolus in the late mastication is easy to loosen, and when it is high, it can be evaluated that the bolus in the late mastication is difficult to loosen. can.
In addition, the test sample (simulated sample of the bolus at the late stage of mastication) subjected to the texture test was placed under room temperature (25 ° C.) conditions at a rate of 100 parts by mass with respect to 100 parts by mass of the test food. can be prepared by stirring for 30 seconds at a stirring speed of 20 times/30 seconds. Water is used as a "simulated saliva" in this texture test. The water may be ordinary water (drinking water that meets the water quality standards based on Article 4 of the Water Supply Law [Law No. 177 of June 15, 1957: Ministry of Health, Labor and Welfare of Japan]). The test method and conditions for the texture test will be described later.

In the present disclosure, the texture test is defined as "a system that measures a sample containing simulated saliva to evaluate the ease of loosening of the bolus in the late mastication period" and "a system in which simulated saliva is added to evaluate the hardness of chewing." There are two types of systems that measure without In the present disclosure, the former is referred to as texture test (with simulated saliva) and the latter as texture test (without simulated saliva).

The following describes the OM device and the method of evaluating food properties using it. For details, the description of the specification of Japanese Patent Application No. 2021-090500 filed by the present applicant can be incorporated for reference.

[OM device]
FIG. 1 shows a schematic diagram of the OM apparatus, and FIG. 2 shows a schematic diagram showing the configuration of the upper jig 10 and the lower jig 20. As shown in FIG.
A food property evaluation apparatus 1 includes an upper jig 10 , a lower jig 20 , a sensor 12 , a driving section 30 and a measurement control section 40 . Further, a simulated saliva supply unit 50 is provided between the upper jig 10 and the lower jig 20 to add and flow simulated saliva at a predetermined flow rate.

The upper jig 10 and the lower jig 20 are intraoral models having a shape suitable for evaluating the physical properties of puffed food, and their movements simulate the sliding movement of the tongue in the oral cavity. The upper jig 10 is provided with an upper bite portion 11 . The upper occlusion portion 11 of the upper jig 10 has a shape having a hemispherical protrusion at the tip. The lower jig 20 is provided such that a lower interlocking portion 21 having a shape that interlocks with the upper interlocking portion 11 faces the upper interlocking portion 11 . The lower interlocking portion 21 has a shape having a concave portion so as to interlock with the upper interlocking portion 11 . The concave portion has a shape with a hemispherical surface as an inner wall surface. The upper jig 10 and the lower jig 20 are made of a resin having a hardness suitable for constructing an intraoral model, such as ABS (acrylonitrile-butadiene-styrene copolymer) resin, acrylic resin, or fluorine such as polyvinylidene fluoride. It is composed of contained resin or the like.

The sensor 12 is incorporated in the upper jig 10 and measures the physical quantity applied to the upper jig 10 . The sensor 12 is, for example, a 6-axis sensor. The physical quantity measured by the 6-axis sensor includes at least one of force and torque applied to the upper jig 10, for example.

The driving unit 30 drives the lower jig 20 so that the lower jig 20 performs reciprocating linear motion LR in the direction of engaging with and separating from the upper jig 10 . Further, the drive unit 30 drives the upper jig 10 so that the upper jig 10 performs the reciprocating rotary motion RR with the direction of the reciprocating linear motion LR of the lower jig 20 as the rotation axis AX.

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 by the drive unit 30 . Also, the measurement control unit 40 measures the physical quantity 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.

An inflow tube 51 extends from the simulated saliva supply part 50 through the protective part 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 between the upper jig 10 and the lower jig 20 at a predetermined flow rate. As the simulated saliva, a 0.02% by mass aqueous solution of xanthan gum that approximates the flow characteristics of saliva is used.

The OM apparatus 1 places the food FA to be evaluated on the lower bite portion 21 and drives the lower jig 20 so as to perform reciprocating linear motion LR, and also drives the upper jig 10 so as to perform reciprocating rotary motion RR. The physical properties of the food FA are evaluated from the measured values obtained from the output of the sensor 12 when driven.

In the food physical property evaluation device 1, for example, the upper jig 10 and the lower jig 20 are arranged at positions such that the upper jig 10 and the lower jig 20 do not contact each other even when they are closest to each other. . When the food FA to be evaluated exists on the lower bite portion 21, a force corresponding to the set bite force is applied from the lower jig 20 to the food FA, and further applied to the upper jig 10 via the food FA. applied. In the occlusion of the upper jig 10 and the lower jig 20, a force exceeding a set occlusion force is not applied.

Also, the OM device 1 is provided so 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 in the vicinity thereof. The portion including the upper jig 10 and the lower jig 20 may be the entire OM device 1 .

[OM evaluation method]
A food property evaluation method (OM evaluation method) using the above-described OM apparatus will be described.
The food property evaluation method of the present 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 occlusion portion 21 of the OM device 1 .
Next, the lower jig 20 is driven so as to perform the reciprocating linear motion LR in the direction in which the lower jig 20 engages with the upper jig 10, and the upper jig 10 moves in the direction of the reciprocating linear motion LR of the lower jig 20. The upper jig 10 is driven so as to perform a reciprocating rotational motion RR with a rotation axis AX.

A specific example of the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotary motion RR of the upper jig 10 will be described with reference to FIG. FIG. 3A is a schematic diagram showing operations of an upper jig and a lower jig of the OM apparatus. First, the food FA to be evaluated is placed on the lower bite portion 21 of the lower jig 20 . Next, the lower jig 20 is raised in the first linear motion direction LR1, and the lower bite portion 21 of the lower jig 20 is brought into bite with the upper bite portion 11 of the upper jig 10 . Next, as shown in FIG. 3B, the lower bite portion 21 of the lower jig 20 bites into the upper bite portion 11 of the upper jig 10, so that the food FA is separated from the lower bite portion 21 and the upper bite portion with a predetermined force. 11 gaps are crushed. In this state, by rotating the upper jig 10 in the first rotational motion direction RR1, the upper bite portion 11 of the upper jig 10 is brought into contact with the food FA to perform a shearing motion. Subsequently, as shown in FIG. 3C, the rotation of the upper jig 10 in the first rotational motion direction RR1 is stopped, the lower jig 20 is lowered in the second linear motion direction LR2, and the lower portion of the lower jig 20 is moved downward. The bite between the bite portion 21 and the upper bite portion 11 of the upper jig 10 is released. Next, as shown in FIG. 3D , the lower jig 20 is lifted in the first linear motion direction LR1, and the lower bite portion 21 of the lower jig 20 is brought into bite with the upper bite portion 11 of the upper jig 10 . In this state, by rotating the upper jig 10 in the second rotational motion direction RR2, the upper bite portion 11 of the upper jig 10 is made to slide while being in contact with the food FA.

Thereafter, the operations shown in FIGS. 3A to 3D are repeated. Among the above-described operations, a process in which the lower jig 20 rises from the lowest position, engages with the upper jig 10, descends again, and returns to the lower end position is also referred to as one compression.
During the period of the series of operations described above, simulated saliva is added at a predetermined flow rate between the upper jig 10 and the lower jig 20 from the simulated saliva supply unit 50 through the inflow tube. Therefore, the series of motions simulates the tongue sliding motion of food in the presence of simulated saliva.

As described above, the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotational motion RR of the upper jig 10 are performed, and at the same time, physical quantities are measured from the output of the sensor 12 . From the measured values obtained, the physical properties of food FA in the presence of simulated saliva, in other words, the physical properties of the bolus absorbing simulated saliva can be evaluated.

According to the OM device 1, in addition to being able to visually confirm the appearance of the bolus during and after mastication a predetermined number of times, the bolus can also be subjected to another physical property measurement. Also, from the output of the sensor 12, the force acting on the upper jig 10 at the time of occlusion and the torque caused by rotational shear between the upper jig 10 and the lower jig 20 are measured. In addition, the measurement control unit 40 obtains impulse data by integrating the measured force data over time.

As described above, the motions of the upper jig 10 and the lower jig 20 of the OM device 1 simulate the sliding motion of the tongue in the oral cavity. By simulating shearing motion, changes in the properties of food in the oral cavity can be reproduced, and measurement values corresponding to perception in the oral cavity can be obtained. Specifically, the time change of force (impulse when integrated) and the time change of torque are obtained for the food to be evaluated. From these data, food physical properties can be evaluated.

Regarding the puffed food of the present disclosure, how to obtain the impulse value at the first bite and the average torque value in the middle period of mastication will be described in the experimental examples described later.
In the puffed food of the present disclosure, it is desirable that (1) the impulse value at the first bite and (2) the average torque value during the middle period of mastication, evaluated by the method, fall within the following ranges.
(1) Impulse value at the first bite:
Preferably 12 to 17 N·s, more preferably 13 to 16 N·s
(2) Torque average value during mastication:
Preferably 0.065 N m or less, more preferably 0.065 to 0.01 N m (including 0.065 to 0.010 N m), still more preferably 0.06 to 0.02 N m ( 0.060 to 0.020 Nm).

As shown in the experimental examples, the puffed food of the present disclosure has the same soft texture as wheat bread, with the "hardness of bite" evaluated by the "impulse value of the first bite" not significantly different from that of wheat bread. However, the "sticky feeling" in the oral cavity during the mid-mastication period, which is evaluated by the "average torque value in the mid-mastication period", is significantly lower than wheat bread, and the "sticky feeling" in the oral cavity is light. It is characterized by having texture.

For a test sample (simulated sample of bolus in the late stage of mastication) prepared by stirring the puffed food of the present disclosure with simulated saliva in an automatic mortar, hardness (load) and adhesiveness by texture test (with simulated saliva) The method for obtaining this will be explained in Experimental Example 3 described later. Briefly, the test sample is filled in a cylindrical container with a diameter of 4 cm and a height of 1.5 cm together with simulated saliva, and a plunger of a viscoelasticity measuring device is applied from above to apply a load and measure. Load curves can be recorded and analyzed using analysis equipment. The measurement apparatus, measurement method, measurement conditions, etc. will be described in detail in Experimental Example 3. As mentioned above, this texture test (with simulated saliva) uses water as simulated saliva.
The value obtained by dividing the hardness (load) by the contact area of the plunger corresponds to the hardness (stress, N/m ² ). The strength (stress) can also be used.

The puffed food of the present disclosure has (1) a hardness (load) of 1.5 N or less, and (2 ) Includes puffed foods with adhesive properties in the range of 850 J/m ³ or less.
Preferred embodiments include the following (1) hardness (load):
Preferably 1.0N or less, more preferably 0.9 to 0.1N, still more preferably 0.8 to 0.5N
(2) Adhesion:
It is preferably 600 J/m ³ or less, more preferably 500 to 200 J/m ³ , still more preferably 450 to 300 J/m ³ .

As shown in the experimental examples, the puffed food of the present disclosure has significantly lower hardness (load) and adhesiveness than wheat bread, and is evaluated by these physical property values. It is characterized by having a high "ease of unraveling" and having a texture that quickly disintegrates by chewing in the oral cavity.

The puffed food of the present disclosure includes those having either one of the properties measured by the OM device described above and the properties measured by the texture test (with simulated saliva) described above. It may have both characteristics.

Furthermore, the puffed food targeted by the present disclosure is a puffed food containing milk protein at a rate of 75% by mass or more of the total protein, and the physical property values obtained in the following (C) texture test (without simulated saliva) or/and (D) puffed foods having physical property values obtained in a creep test within the following ranges.
(C) Physical property values obtained by texture test (without simulated saliva): (1) hardness of 0.1 to 0.35 N, and (2) cohesiveness of 0.5 to 0.71.
(D) Physical property values obtained by creep test (1) Elastic modulus:
(1a) Instantaneous modulus: 190-460 Pa
(1b) Delayed elastic modulus: 4400 to 13000 Pa
(2) Viscosity:
(2a) Delayed viscosity: 38,000 to 117,000 Pa s
(2b) Permanent viscosity: 240,000 to 820,000 Pa·s.
The physical property values of (C) and (D) are also physical property values obtained for the inside of the puffed food.

　具体的には、対象とする膨化食品の内部から、１辺２ｃｍの立方体を切り出す。これを被験試料片として、この喫食面に粘弾性測定装置のプランジャーを当てて荷重をかけて測定し、解析装置を用いることで荷重曲線を記録及び解析することができる。食パンを一例として喫食面の説明図を図５（１）に示す。測定装置、測定方法、測定条件などは、実験例４に詳細に説明する。
　こうした方法及び条件で測定される「硬さ」は、喫食面に対する縦方向の圧縮に伴う変形に要する力を評価するものであり、歯による喫食面に対する縦方向の圧縮に伴う変形に要する力を反映することから、官能評価における第１咀嚼期の「噛みだしの硬さ」と相関すると考えられる。このため、「硬さ」が低いとは、第１咀嚼期の「噛みだしの硬さ」が柔らかいことを意味する。また、「凝集性」は、１回目の圧縮と２回目の圧縮のエネルギーの比を示す。このため、「凝集性」が低いとは、食品を噛むことで早くほぐれて柔らかくなることを示す。
　これらのことから、本テクスチャー試験（擬似唾液無し）の結果において、「硬さが低い」＋「凝集性が低い」とは、試験対象の食品そのものの（唾液で含水されていない食品）の食感が、柔らかくほぐれやすいことを示しているといえる。 (A) Texture test (without simulated saliva)
In the present disclosure, the texture test (without simulated saliva) is a physical property measurement test for evaluating sensations (hardness and texture) (texture) when food is chewed with teeth. In the present disclosure, this test is performed without including water equivalent to saliva in the food to be measured. Usually, it can be carried out using the texture mode of a viscoelasticity measuring device (rheometer, creep meter).
In the texture test (common with and without simulated saliva), after setting the sample on the sample table of the viscoelasticity measuring device, the sample table is moved up to bring the sample into contact with the plunger, and the sample is compressed to a certain distance (compression distance). After compressing until it becomes , the sample stage is lowered, the sample and the plunger are separated, and then compression is performed again. It is possible to evaluate the stickiness of FIG. 4 shows an example of a compression curve (texture profile) when compressively deformed twice in a texture test (common with and without simulated saliva). Table 1 shows the meaning of the symbols in FIG. 4 and the characteristics that can be evaluated from them. In FIG. 4, the areas A1 to A3 indicate the amount of energy, which is the integrated value of the measured load.

Specifically, a cube with a side of 2 cm is cut out from the inside of the target puffed food. Using this as a test sample piece, the plunger of the viscoelasticity measuring device is applied to the eating surface to apply a load, and the load curve can be recorded and analyzed using an analysis device. FIG. 5(1) shows an explanatory view of the eating surface, taking loaf of bread as an example. The measurement apparatus, measurement method, measurement conditions, etc. will be described in detail in Experimental Example 4.
"Hardness" measured by these methods and conditions evaluates the force required for deformation due to vertical compression of the eating surface by the teeth. Since it reflects, it is considered to be correlated with the "hardness of chewing" in the first mastication period in the sensory evaluation. Therefore, low "hardness" means soft "hardness at the beginning of chewing" in the first mastication period. Also, "cohesiveness" indicates the ratio of the energies of the first compression and the second compression. For this reason, "low cohesiveness" indicates that food is quickly loosened and softened by chewing.
From these, in the results of this texture test (without simulated saliva), "low hardness" + "low cohesiveness" means that the food itself (food not moistened with saliva) It can be said that the feeling is soft and easy to loosen.

The puffed food of the present disclosure, when measured by the method and conditions described in Experimental Example 4, has (1) a hardness (load) of 0.1 to 0.35 N and (2) a cohesiveness of 0.5 to It is characterized by being in the range of 0.71.
Preferred embodiments include the following (1) preferred hardness and cohesiveness:
Hardness: 0.125-0.3N, Cohesiveness: 0.55-0.7
(2) More favorable hardness and cohesiveness:
Hardness: 0.15-0.25N, cohesiveness: 0.60-0.69
(3) More favorable hardness and cohesiveness:
Hardness: 0.175-0.20N, Cohesiveness: 0.65-0.68

(B) Creep test The creep test is a test that measures the amount of deformation and recovery of a sample over time when a certain force is applied to the sample, and measures the basic physical properties of the sample such as viscosity and elastic modulus. can do. Usually, it can be implemented using the creep mode of the viscoelasticity measuring device.
In the creep test, after setting the sample on the sample table of the viscoelasticity measuring device, the sample table is moved upward to bring the sample into contact with the plunger, pressurize it to a certain level of stress, and then keep the stress constant. Continue to compress (hold load), then release the plunger until the stress is zero, and measure the strain rate when the plunger is released to maintain zero.
An example of a typical creep curve is shown in FIG. As shown in this figure, the creep curve has an instantaneous deformation denoted by h ₁ (P ₀ /E ₀ ), denoted by h ₁ h ₂ (P ₀ /E ₁ +P ₀ /E ₂ ) A retarding deformation section, a steady flow section denoted by h ₂ h ₃ (P ₀ /ηN) is included. The test sample exhibits elastic behavior according to Hooke's law in the instantaneous deformation zone, shows an increase in strain proportional to time in the steady flow zone similar to Newtonian fluid, and the remaining delayed deformation zone is due to the combined action of elasticity and viscosity. behavior. FIG. 6 also shows the 6-element dynamic model of the spring and dashpot.

Specifically, similarly to the texture test (without simulated saliva), a cube with a side of 2 cm was cut out from the inside of the target puffed food to prepare a test sample piece, and a plan of a viscoelasticity measuring device was placed on this eating surface. A load is applied by applying the jar and the resulting strain rate over time is recorded using an analyzer. Then, the instantaneous elastic modulus (elastic modulus E0 [Pa]), delayed elastic modulus (elastic modulus E1 [Pa]), delayed viscosity (viscosity modulus η1 [Pa s]), and permanent viscosity (viscosity modulus ηN [Pa・s]) is analyzed. The measurement apparatus, measurement method, measurement conditions, etc. will be described in detail in Experimental Example 4.

In general, the instantaneous elastic modulus (elastic modulus E0 [Pa]), delayed elastic modulus (elastic modulus E1 [Pa]), delayed viscosity (viscosity modulus η1 [Pa s]), and permanent viscosity (viscosity modulus ηN [Pa・s]) can be explained as follows.
(1) Instantaneous elastic modulus (elastic modulus E0 [Pa]): hook elastic body The instantaneous elastic modulus indicates the hook elastic body (indicated by the spring) at the instantaneous deformation part. More specifically, it shows the elastic modulus of the spring at the instantaneously deformed portion where it deforms instantaneously when loaded and immediately recovers to its original height when unloaded. It corresponds to the value obtained by dividing the stress by the strain.
Thus, the instantaneous elastic modulus refers to the elasticity in the region where the shape is restored when the force is removed after the force is applied. For this reason, it can be interpreted as the elasticity felt immediately after starting to chew the food with the teeth (the texture immediately after starting to chew).

(2) Delayed elastic modulus (elastic modulus E1 [Pa]): elastic modulus of the Voigt body The delayed elastic modulus indicates the elastic modulus of the spring among the elastic moduli of the Voigt body in the delayed deformation portion. Delayed deformation means that the spring tries to deform instantaneously against the load, but is controlled by the dashpot and deforms with a delay (the spring and the dashpot are parallel). It corresponds to the value obtained by dividing the stress by the strain.

(3) Delayed viscosity (viscosity coefficient η1 [Pa·s]): Viscosity of the Voigt body The delayed viscosity indicates the elastic modulus of the dashpot among the viscosity coefficients of the Voigt body in the delayed deformation part. It corresponds to the value obtained by multiplying the elastic modulus by the delay time.
From these delayed elastic modulus and delayed viscous modulus, it is possible to evaluate the delayed deformation part, that is, both the elastic property that deforms immediately when force is applied and the viscous property that deforms with a delay as a state over time. Therefore, it can be interpreted as the elasticity and viscosity (the texture when the food starts to break down after being chewed) when the food is chewed with teeth and force is applied.

(4) Permanent viscosity (viscosity coefficient ηN [Pa s]: Viscosity coefficient of Newtonian body Indicates the viscosity of Newtonian body in the steady-state viscosity region (indicated by dashpot). Equivalent to.
Here, the "permanent viscosity" is a steady deformation portion, that is, a region where compression/fracture progresses when a force is applied, and viscous properties are observed along with the load. Specifically, it shows the slope of the increase in viscosity when a load is applied.
Therefore, a low "permanent viscosity" means that the viscosity does not easily increase even under a load. One of the reasons for this is that the shape collapses when a load is applied. For this reason, a low "permanent viscosity" means that the food is easily unraveled, and correlates with the "easiness of the food itself to be unraveled" in the sensory evaluation.

The puffed food of the present disclosure includes puffed food whose elastic modulus and viscosity are within the following ranges when measured by the method and conditions described in Experimental Example 4.
(1) Elastic modulus (a) Instant elastic modulus: 190 to 460 Pa
(b) Delayed elastic modulus: 4400 to 13000 Pa
(2) Viscosity (a) Delayed viscosity: 38,000 to 117,000 Pa s
(b) Permanent viscosity: 240,000 to 820,000 Pa·s.

Preferred embodiments are those in which (2) (b) the permanent elastic modulus is within the following range.
Preferred permanent elastic modulus: 300000 to 750000 Pa s
More preferred permanent elastic modulus: 400000 to 650000 Pa s
More preferable permanent elastic modulus: 450000 to 550000 Pa·s.

The puffed food of the present disclosure includes those having the physical properties evaluated in the texture test (without simulated saliva). The puffed food of the present disclosure also includes those having the physical properties evaluated by the creep test. Furthermore, the puffed food of the present disclosure may have both physical properties.

The puffed food of the present disclosure having physical property values by such a texture test (without simulated saliva) and / or physical property values by a creep test contains milk protein at a rate of 75% by mass or more of the total protein, and substantially wheat-derived protein. The dough (puffed food dough composition, hereinafter also simply referred to as "puffed food dough" or "disclosed dough") that does not actually contain it can be produced by heat-treating it. The puffed food to which the present disclosure is directed is not limited, but is preferably a bakery product among the general puffed foods described above, and more preferably a food similar to bread or dried bread.

The processed wheat product refers to an edible raw material prepared by processing wheat as a raw material. For processed wheat products,
Examples include wheat flour (soft flour, all-purpose flour, strong flour, durum semolina), and wheat-derived protein. In addition, "wheat-derived protein" is a protein derived from wheat, and includes gliadin, glutenin, and gluten. Gluten is a protein having a network structure formed by kneading gliadin and glutenin contained in wheat in the presence of moisture. "Contains substantially no wheat-derived protein" means that it does not contain wheat-derived protein at all, or even if it is contained, the content of wheat-derived gluten contained in 100% by mass of the puffed food is 1 mass %. Although not limited, the content of wheat-derived gluten is preferably less than 100 ppm (mass parts per million, hereinafter the same), more preferably less than 20 ppm, and even more preferably less than 10 ppm. Even if a part of the wheat-derived protein is changed by the processing of the processed wheat product, it is regarded as a wheat-derived protein if it is perceived as a source of wheat allergy.

The dough of the present disclosure is not limited, but preferably contains (a) milk protein, (b) starch, (c) a swelling agent, and (d) water as main ingredients, and substantially does not contain wheat-derived protein. be able to. Each component is described below. In the following description, "100% wet weight of the dough of the present disclosure" means that the wet weight including moisture of the dough of the present disclosure is 100%.

(a) Milk protein In the present disclosure, "milk protein" means a protein derived from milk, especially cow's milk. "Milk" means the normal mammary secretion obtained from a milking animal and intended for consumption as a liquid or for processing (Codex STAN 206-1999 "General Standards for the Use of Dairy Terminology"). ), raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, ingredient adjusted milk, low-fat milk, non-fat milk, and processed milk Ministerial Ordinance Concerning Standards”, Article 2 (Ministry of Health, Labor and Welfare, Japan))). It is preferably milked from dairy cows.
Milk-derived proteins primarily include casein and whey proteins. The casein and whey proteins may be derived from fermented milk obtained by fermenting milk with microorganisms such as lactic acid bacteria and bifidobacteria.
The milk protein used as a raw material for the dough of the present disclosure may be casein or whey protein isolated or purified from milk or fermented milk, or an edible composition containing casein or / and whey protein It can be a thing. Such edible compositions include fermented milk, milk beverages, milk, special milk, formula milk, low-fat milk, non-fat milk, processed milk, cheese, cream, cream powder, butter, buttermilk powder, whey concentrate. , protein-concentrated whey powder, whey powder, concentrated milk, concentrated skimmed milk, condensed milk (unsweetened/sweetened, skimmed), whole milk powder, skimmed milk powder, sweetened milk powder, and modified milk powder. These may be used singly or in any combination of two or more. For example, but not limited to, fermented milk or milk drink may be combined with cheese, cream, whey concentrate, protein-concentrated whey powder, skimmed milk powder, or the like.
"Milk fermented product" is obtained by fermenting the aforementioned edible composition containing milk protein with microorganisms such as lactic acid bacteria, bifidobacteria, and yeast, and includes fermented milk and lactic acid beverages. Fermented milk refers to milk or milk containing non-fat milk solids equivalent to or higher than this, fermented with lactic acid bacteria or yeast, made into paste or liquid, or frozen, non-fat The content of milk solids (components excluding fat and water) is 8.0% or more (see Food Sanitation Law "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health, Labor and Welfare, Japan)). Fermented milks include yogurt. In addition, lactic acid bacteria beverages are beverages (excluding fermented milk) that are processed or made from milk or the like fermented with lactic acid bacteria or yeast (see the above ministerial ordinance). Lactic acid bacteria beverages include dairy product lactic acid bacteria beverages (those containing 3.0% or more non-fat milk solids and a lactic acid bacteria count or yeast count of 10 million/ml or more) and lactic acid bacteria beverages (non-fat milk solids content of less than 3.0%, The number of lactic acid bacteria or yeast is 1 million / ml or more) is included. Fermented milk sterilized with a heat history corresponding to 75° C. for 15 minutes or more does not have to satisfy the number of bacteria.
"Milk drink" is a product made mainly from milk or dairy products mixed with non-milk ingredients (fruit juice, vitamins, sugars, coffee, minerals, etc.), and the milk solid content is 3.0%. Beverages containing 0% or more (see "Fair Competition Code Concerning Labeling of Drinking Milk").
As the milk protein, it is preferable to use proteins derived from fermented milk or milk beverages for part or all of it (hereafter, proteins derived from fermented milk are also referred to as "proteins derived from fermented milk"). More preferably, as the edible composition containing milk protein, fermented milk products such as yogurt or milk beverages are used alone, or these are used in combination with cheese, cream, butter, or the like described above.

The proportion of milk protein in the disclosed dough is 75% or more by weight of the total protein content in the disclosed dough. It is preferably 77% by mass or more, more preferably 80% by mass or more, still more preferably 85% by mass or more, and particularly preferably 90% by mass or more. Moreover, as a suitable aspect, it is preferably 93% by mass or more, more preferably 95% by mass or more, still more preferably 98% by mass or more, and particularly preferably 99% by mass or more and less than 100% by mass. In addition, when the milk protein contains a fermented milk-derived protein, the ratio of the fermented milk-derived protein to the total protein in the dough of the present disclosure is 9% by mass or more, preferably 10% by mass or more, more preferably 11% by mass. or more, more preferably 12% by mass or more.
The percentage of total protein contained in 100% wet weight of the dough of the present disclosure is 10-30% by weight, preferably 12.5-27.5% by weight, more preferably 15-25% by weight.
The total protein content in the dough of the present disclosure can be measured by a protein measurement method (combustion method). The Combustion Law is stipulated in the Food Labeling Standards based on Article 4, Paragraph 1 of the Food Labeling Act (Act No. 70 of 2013) established by the Consumer Affairs Agency of Japan. This is the official method described in the appendix "Methods for analyzing nutritional components, etc." Hereinafter, the “official method” means the analysis method described in the “Method for analysis of nutritional components, etc.”. In addition, the total protein content in the dough of the present disclosure can also be calculated based on a predetermined protein content contained in the protein-containing edible composition to be blended (see, for example, the Standard Tables of Food Composition in Japan).

(b) Starch The origin of the starch used as a raw material for the dough of the present disclosure is not particularly limited as long as it does not contain wheat protein. Examples include starches derived from cereals, plant seeds other than cereals, starchy vegetables, and nuts. Examples of "cereal grains" include rice (non-glutinous rice, glutinous rice), wheat, barley, rye, oats, corn, waxy corn, millet, millet, millet, and dovetail. Grains other than gluten-containing grains such as wheat, barley, rye, and oats (gluten-free grains) are preferred. Grains other than rice can also be used. Examples of "plant seeds" include legumes such as mung beans, soybeans, peas, and chickpeas, and pseudocereals such as buckwheat and amaranth. Examples of "starch-containing vegetables" include potatoes such as potatoes, sweet potatoes, taro, cassava, and konnyaku, and root vegetables such as bracken, waste, and dogtooth violet. Examples of "nuts" include chestnuts, acorns, and coconuts. Preferred are starches derived from corn, waxy corn, potato, or tapioca, and more preferred are starches derived from waxy corn.

As a raw material for the dough of the present disclosure, the starch may be a natural starch isolated or purified from the plant described above, or an edible composition containing natural starch (starch raw material) may be used. . The starch 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 the grains, or the endosperm Flours prepared by grinding with or without the skin (flours other than wheat flour, preferably flours other than gluten-containing flours (gluten-free flours), more preferably gluten-containing flours and flours other than rice flour ); plant seeds other than cereal grains containing starch (beans, pseudocereals), the endosperm of such plant seeds, or flour prepared by grinding the endosperm with the germ or epidermis attached (seed flour); Powdered vegetables (potatoes, root vegetables) containing vegetables (vegetable powder): Powdered nuts are included. Wheat-derived starch may be included as long as it is a gluten-free material, but it can also be omitted.

In addition, the starch used as a raw material for the dough of the present disclosure includes the above-mentioned natural starch, as well as processed starch (functional starch obtained by physically and chemically processing natural starch). Such modified starches include acetylated adipic acid crosslinked starches, acetylated phosphorylated crosslinked starches, acetylated oxidized starches, and octenylsuccinic acid, which are processed from natural starches such as potato starch, corn starch, waxy corn starch, or tapioca starch. Sodium starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphated starch, phosphate crosslinked starch, undenatured pregelatinized starch, or denatured pregelatinized starch etc. can be exemplified.

These starches may be used singly or in combination of two or more. Although not limited, corn starch, waxy corn starch, modified starches thereof, and combinations thereof are preferred.

The proportion of starch contained in 100% wet mass of the dough of the present disclosure is 2-25% by mass, preferably 5-20% by mass, more preferably 10-15% by mass. The content (% by mass) of starch in the dough of the present disclosure can also be calculated from the formulation indicated in the starch-containing edible composition to be blended. In addition, the content of starch (% by mass) is determined by the official method from the measured value (wet mass) of the dough disclosed in this disclosure. ), dietary fiber (Prosky method), sugars (gas chromatography), and moisture (atmospheric pressure heating and drying method) measured values (mass) are subtracted.

Although not limited, the ratio of carbohydrates contained in 100% wet mass of the dough of the present disclosure can be 2 to 30% by mass, preferably 5 to 26% by mass, more preferably 10 to 20% by mass. Carbohydrates include the starches, dietary fibers, and sugars mentioned above. The ratio (mass%) of carbohydrates in the dough of the present disclosure is determined by the official method from the measured value (wet weight) of the dough of the present disclosure, protein (combustion method), lipid (acid decomposition method), ash (magnesium acetate added ash method) and the measured value (mass) of moisture (normal pressure heating and drying method) are subtracted.

(c) Inflating agent The inflating agent is a substance that promotes or assists the expansion of the dough by blending it with the dough of the present disclosure containing the above raw materials together with water. It can be used to raise the disclosed dough. The puffing includes puffing by fermentation and heat treatment. Such leavening agents include, but are not limited to, yeast (eg, fresh yeast, dry yeast, instant dry yeast, etc.), koji mold, baking powder, baking soda, ispata, and the like. Preferred are yeast (yeast) and baking powder.

The ratio of the expansion agent in the dough of the present disclosure is not particularly limited as long as it is within the range where the above effects are achieved. Although not limited, the content in 100% wet mass of the dough of the present disclosure that exhibits the function of swelling the dough of the present disclosure is 0.05 to 5% by mass, preferably 0.2 to 2.5% by mass, more preferably 0.5 to 1.5% by mass can be mentioned.

(d) Water The content of water in the dough of the present disclosure is not particularly limited as long as it is within the range where the effects of the present disclosure are exhibited. Without limitation, the moisture content in 100% wet weight of the dough of the present disclosure is 30-70% by weight, preferably 40-60% by weight, more preferably 45-55% by weight. The content of water in the dough of the present disclosure can be measured by the normal pressure heat drying method based on the official method.
The water used for producing the dough of the present disclosure is not particularly limited as long as it is water used for food production. In addition, as long as it does not interfere with the effects of the present invention, it may be any beverage containing water, such as tea beverages, fruit juice beverages, coffee beverages, nutritional drinks, and soft drinks, and liquids containing water. can.

(e) Thickening component The dough of the present disclosure may optionally contain a thickening component in addition to the components described above. By blending the thickening component, it becomes possible to give the puffed food to be produced a softer and more elastic texture. Thickening ingredients include, but are not limited to, thickening polysaccharides (guar gum, xanthan gum, tamarind seed gum, carrageenan, agar, pectin, gum arabic, pullulan, soy 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.); , and processed cheese. These may be used individually by 1 type, and can be used in arbitrary combinations of 2 or more types.
The ratio of the thickening component in the dough of the present disclosure is not particularly limited as long as it is within the range where the above effects are exhibited. Although not limited, it is 0 to 30% by weight, preferably 0.5 to 20% by weight, more preferably 1 to 15% by weight, when the wet weight of the fabric of the present disclosure is 100% by weight.

(f) Other Ingredients The dough of the present disclosure may consist solely of the milk protein, starch, leavening agent, and water described above or only the milk protein, starch, leavening agent, water, and thickening ingredients, although wheat In addition to the above components, if desired, auxiliary materials can be added as long as they do not substantially contain the derived protein and do not interfere with the effects of the present invention.
Secondary materials include fermentation types (e.g. home-cultured fermented seeds, simple fermented seeds, sake seeds, Levain seeds, panettone seeds, yogurt seeds, sour seeds, etc.), yeast foods (e.g. inorganic foods, organic foods, enzyme-based foods etc.), fats and oils (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, palatinit, reduced starch syrup, etc.), emulsifiers (e.g., lecithin, sucrose fatty acid esters, glycerin fatty acid esters, etc.), enzymes, seasonings (e.g., salt, amino acids, nucleic acids, etc.), preservatives, Examples include proteins other than milk proteins, amino acids (eg, glycine, glutamic acid, etc.), flavors, and the like. Eggs or egg products can be used as secondary materials, but they do not have to be used. These secondary materials may be added alone, or two or more of them may be mixed and added. When these secondary materials are added, the mixing ratio of the secondary materials in 100 wet mass % of the dough of the present disclosure can be in the range of 0.1 to 55 mass %.

The dough of the present disclosure and the puffed food produced therefrom preferably not only contain substantially no wheat-derived protein, but also contain substantially no processed rice product. The processed rice product refers to an edible raw material 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 processed rice products” means that the processed rice products are not contained at all, or even if they contain processed rice products, the total content of processed rice products in 100% by wet mass of the dough of the present disclosure is 0.1% by mass. less than

The dough of the present disclosure is used as the dough for producing the puffed food of the present disclosure. As a method for producing the puffed food of the present disclosure using the dough of the present disclosure, the raw materials described above, for example, the milk protein, starch, leavening agent, and water (or the milk protein, starch, leavening agent, water, and Thickening component), and if desired, the above secondary ingredients are mixed (mixed) to produce a dough, which is then subjected to a primary fermentation step, a molding step, a dividing step, and a secondary fermentation according to a conventional bread making method. and a method of performing the heat treatment step. Also, as for the bread making method, a known bread making method can be employed in place of (or in addition to) a conventional method. For example, rapid method, straight method, medium seed method, liquid seed method, sour seed method, sake seed method, hop seed method, medium noodle method, chollywood method, continuous bread making method, refrigerated dough method, remix method, etc. The bread method can be used selectively as appropriate. These methods may optionally be used in combination of two or more or three or more.

The heat treatment process is carried out by baking, steaming, steaming, frying, etc., depending on the type of puffed food to be manufactured. Preferably it is a baking process used in the manufacture of bakery products, more preferably bread. For each operation and its conditions, the operation and conditions employed in a conventional bread-making process are adopted. However, when the dough of the present disclosure does not substantially contain gluten, it is sufficient to stir and mix the raw materials in producing the dough, and the kneading step can be omitted. In addition, in the production of normal bread, in order to rest the dough that has become difficult to stretch due to the elasticity of gluten, after dividing the dough and before molding it, the dough is rested for about 15 to 20 minutes (bench, middle) The roasting step is performed, but can be omitted when using doughs of the present disclosure that are substantially gluten-free. Therefore, when the dough of the present disclosure, which does not contain substantially gluten, is used, it can be produced in a shorter time than the time required to produce ordinary bread, although it has a cell structure (sudachi) and a support matrix structure similar to bread. can produce bread-like puffed foods with different unique textures.

The puffed food of the present disclosure is preferably not only substantially free of wheat-derived protein, but also processed products (flour, starch) of barley, rye, and oats, which are gluten-containing grains like wheat, and their It is preferably substantially free of gluten-containing grain-derived proteins. According to European Commission Regulation (No828/2014, published on July 30, 2014), the gluten content in the food (final food) at the time of sale to the final consumer is less than 100mg/kg (less than 100ppm). If it is less than 20 mg/kg (less than 20 ppm), it can be labeled as "gluten-free food". In addition, according to the regulations of the FDA (US Food and Drug Administration), "raw materials that are gluten-containing grains (spelt, etc.), raw materials that are derived from gluten-containing grains and have not been subjected to gluten removal processing (wheat flour, etc.), and gluten Ingredients that are derived from grains containing gluten and have been processed to remove gluten (wheat starch, etc.) and that have a gluten content of 20 ppm or more in the final food" can be labeled as "gluten-free foods." Therefore, the gluten content in the puffed food of the present disclosure (corresponding to the gluten content in 100% by mass of the solid content of the dough of the present disclosure) is preferably less than 100 ppm, more preferably less than 20 ppm, more preferably 10 ppm or less. It is desirable to adjust the gluten-containing processed cereal product and the protein content derived from it so that it becomes. The gluten content in the puffed food of the present disclosure can be quantified using an ELISA method using a test kit such as RIDASCREEN Gliadin (manufactured by R-Biopharm AG).

The protein content, carbohydrate content, and fat content of the puffed food of the present disclosure can be exemplified by:
Protein content: 10 to 30 or 10 to 31% by mass, preferably 12.8 to 28.4% by mass, more preferably 15 to 26% by mass,
carbohydrate content: 5-30 or 5-31% by weight, preferably 7-27% by weight, more preferably 10-21% by weight,
Lipid content: 0.1-20% by weight, preferably 0.5-15% by weight, more preferably 1-12% by weight.

The present disclosure includes the following implementations.
[1] A physical property value of 1 obtained by performing OM measurement with an OM device in a state where the puffed food is mixed with an XG aqueous solution as simulated saliva, or / and a texture test is performed in a state where the puffed food is mixed with water as simulated saliva. A method for evaluating the chewing physical properties of a puffed food, characterized in that the physical property value 2 obtained by the process is used as an index.
[2] The physical property value 1 is the impulse value of the first bite or/and the torque average value in the middle period of mastication, and the physical property value 2 is hardness (load) or/and adhesiveness. The evaluation method described in [1].
[3] The amount of each pseudo saliva relative to the puffed food is 50 parts by mass with respect to 100 parts by mass of the puffed food in the OM measurement, and 100 parts by mass with respect to 100 parts by mass of the puffed food in the texture test. The evaluation method described in [1] or [2].
[4] The test sample to be subjected to the texture test is 100 parts by mass of puffed food and 100 parts by mass of water as simulated saliva, and stirred in an automatic mortar at a rate of 20 times / 30 seconds for 30 seconds. The evaluation method described in [1] to [3].
Note that the OM measurement using the OM apparatus described above can be performed with reference to the OM apparatus and the OM evaluation method of the present disclosure described above, such as the OM apparatus, measurement method, and measurement conditions. In addition, the texture test described above can be performed with reference to the texture test (with simulated saliva) described above, such as the measurement device, measurement method, measurement conditions, and test sample preparation method.

In addition, when preparing the test sample to be subjected to the texture test (with simulated saliva), instead of the automatic mortar, use a mixer such as a three-one motor, a grinder (laboratory grinder manufactured by Reche), a mortar machine, etc. can be done.
The evaluation methods include physical properties (hardness, cohesiveness) required by texture tests, physical properties required by creep tests (various elasticity, various viscosities), particle size distribution, and physical properties obtained by compression tests (elastic modulus, yield stress, etc.). and/or physical properties measured by friction measurement can be used as indices for evaluation.

As used herein, the terms "include" and "contain" include the meanings of "consisting of" and "consisting essentially of".

In the following, the present invention will be explained using examples and experimental examples in order to facilitate understanding of the configuration and effects of the present invention. However, the present invention is not limited by these examples and the like. Unless otherwise specified, the following experiments were performed at room temperature (25±5° C.) and atmospheric pressure conditions. Unless otherwise specified, "%" described below means "% by mass", and "part" means "parts by mass".

The raw materials used in the experiments below are as follows.
Fermented milk for raw material: Prepared by mixing 15.71 g of powdered skim milk (manufactured by Meiji Co., Ltd.), 3.0 g of yogurt (Meiji Probio Yogurt R-1 Plain: manufactured by Meiji Co., Ltd.) and 81.29 g of water. Contains 0.2% fat and 5.4% protein in 100% total.
Raw milk beverage: Prepared by mixing 13.9 g of skimmed milk powder (manufactured by Meiji Co., Ltd.), 13.53 g of fresh cream (manufactured by Meiji Co., Ltd.), and 72.57 g of water. Contains 7% fat and 7.2% protein in 100% total.
Unsalted butter: Meiji Hokkaido butter (salt-free) (manufactured by Meiji Co., Ltd.). Contains 82.6% fat and 0.5% protein in 100% total.
Sugar: Nitten HA (manufactured by Nippon Beet Sugar Co., Ltd.).
Milk protein concentrate: trade name YO-8236 (manufactured by Arla Foods Ingredients Co., Ltd.). Contains 5% fat and 82% protein in 100% total.
Micellar casein: trade name MCC85 (Premium) (manufactured by Sachsenmilch Co., Ltd.). Contains 1.5% fat and 81.1% protein in 100% total.
WPI (whey protein isolate): WPI895 (manufactured by Fonterra Co., Ltd.). Contains 0.1% fat and 91.9% protein in 100% total.
Starch: Waxy Starch Y (manufactured by Nihon Shokuhin Kako Co., Ltd.).
Modified starch: Waxy Alpha S-1 (manufactured by Sanwa Denpo Kogyo Co., Ltd.).
Powdered soybean protein: Solpy 6000H (manufactured by Nisshin OilliO Group Co., Ltd.).
Rice flour: Li Farine (manufactured by Gunma Flour Milling Co., Ltd.). Baker's yeast: Safu instant dry yeast (manufactured by Safu Co., Ltd.).

　その結果、実施例１～３及び５～１０の膨化食品は、比較例１～３のパンと同様に、いずれも焼成されたたんぱく質及び炭水化物等が網目状にネットワーク（網目状の固体領域）を形成し（支持マトリックス形成）、「すだち」と呼ばれるパンと同様の気泡構造を有していた（パン様食品）。
　実施例１～３及び５～１０のパン様食品の内部断面（（Ａ）喫食面、（Ｂ）垂直面）を撮影した画像を図７～１５に示す。喫食面はパンを実際に噛む面（歯が当たる面）であり、垂直面は喫食面に対して垂直方向の面である（図５（１）参照）。被験試料片として、各膨化食品の中心を含む中央部から1辺２ｃｍの立方体を切り出したものを用いた（図５（２）参照）。図１６～１８には、比較例１～３のパン内部断面（（Ａ）喫食面、（Ｂ）垂直面）の画像、及び図１９～２３には、小麦粉を主原料とする市販食パンＡ～Ｅ（６枚切りパン、厚さ２ｃｍ）（比較例４～８）の内部断面（（Ａ）喫食面、（Ｂ）垂直面）の画像を示す。市販食パンＡ～Ｅの栄養素含有量と原材料表示を表４に示す。

　図７～２３に示すように、実施例１～３及び５～１０のパン様食品の気泡構造は、明らかに比較例１～８の小麦パンの気泡構造と相違していた。具体的には、気泡構造の大きさ・形状をあげることができる。実施例１～１０のパン様食品の気泡構造は、気泡一つ一つが大きく、また喫食面における垂直方向への伸長傾向が明確ではない。一方で比較例１～８の小麦パンの気泡構造は、一つ一つが小さく、また喫食面における垂直方向への伸長傾向が明確であり、縦長の気泡が複数存在している。 Experimental Example 1 Production of dough composition for puffed food and puffed food Bread-like food as puffed food (Examples 1 to 3, 5 to 10 ) was manufactured. Bread was also produced according to the formulation and production process shown in Table 2 (Comparative Examples 1 to 3). Each step was carried out in accordance with the standard bread manufacturing method. The mixing step (kneading step) was performed at 25°C.

As a result, in the puffed foods of Examples 1 to 3 and 5 to 10, similar to the breads of Comparative Examples 1 to 3, baked proteins, carbohydrates, etc. all formed a network (mesh solid region). It formed (support matrix formation) and had a cell structure similar to bread called "Sudachi" (bread-like food).
Images of internal cross sections ((A) eating surface, (B) vertical surface) of the bread-like foods of Examples 1 to 3 and 5 to 10 are shown in FIGS. The eating surface is the surface on which the bread is actually chewed (the surface against which the teeth contact), and the vertical surface is the surface perpendicular to the eating surface (see FIG. 5(1)). As a test sample piece, a cube with a side of 2 cm was cut out from the central part including the center of each puffed food (see Fig. 5 (2)). 16 to 18 show images of internal cross sections of bread ((A) eating surface, (B) vertical surface) of Comparative Examples 1 to 3, and FIGS. 19 to 23 show commercially available bread A to Images of internal cross sections ((A) eating surface, (B) vertical surface) of E (6 slices of bread, thickness 2 cm) (Comparative Examples 4 to 8) are shown. Table 4 shows the nutrient contents and raw material indications of commercially available breads A to E.

As shown in FIGS. 7-23, the cell structures of the bread-like foods of Examples 1-3 and 5-10 were clearly different from those of the wheat breads of Comparative Examples 1-8. Specifically, the size and shape of the cell structure can be mentioned. In the cell structures of the bread-like foods of Examples 1 to 10, each cell is large, and there is no clear tendency to elongate in the vertical direction on the eating surface. On the other hand, the cell structures of the wheat breads of Comparative Examples 1 to 8 are small one by one, and there is a clear tendency to elongate in the vertical direction on the eating surface, and a plurality of vertically long cells are present.

Experimental Example 2 OM Evaluation of Puffed Food ) was measured and evaluated for its physical properties (impulse value at the first bite, torque average value in the middle period of mastication) using an OM apparatus.
The bread-like foods produced in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) were cooled to room temperature after production, placed in a plastic bag, and stored at a temperature of 25°C for 1 day. After that, 3 g of the bread-like food was cut out from the central part for use as a test sample for measurement. And commercially available bread A (Comparative Example 4) purchased 6 slices of bread (thickness 2 cm) 3 days before the expiration date (4 to 5 days including the date of manufacture), and measured from the center inside the bread 3 g was cut out for the sample.
After cutting each sample piece, it was stored for 30 minutes in a sealed container (40% RH or less) in which dried silica gel was enclosed, and adjusted so that the water content condition was constant.

The test was carried out by using the OM apparatus 1 described above, placing each test sample adjusted as described above on the lower occlusal portion 21, and performing the operations shown in FIGS. 20 was driven. The treatment was performed for 90 seconds (90 times of mastication) under the conditions of compression interval of 1 time/second, bite force of 50 N, and angular velocity of 180°/s (reversing the direction of rotation for each compression). The compression interval is the time (seconds) required from one bite (chew) to the next bite (chew).

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

FIG. 24(A) shows temporal changes in the torque applied by the rotational shear between the upper jig 10 and the lower jig 20 from 40 seconds to 50 seconds after the start of the test. This period corresponds to the middle stage of mastication in the mastication process. FIG. 24(B) shows the results of comparing the average torque value (torque average value during mastication) for 40 to 50 seconds between the bread-like food (Example 2) and the commercially available bread A (Comparative Example 4). As can be seen from this, the bread-like food, which is the puffed food of the present disclosure, has an average torque value of 0.0554 N m in the middle stage of mastication, which is 0.065 N m or less, and exceeds 0.0700 N m. It is significantly different from wheat bread that has been mixed with saliva. was confirmed to be low.
From this, the bread-like food produced in Experimental Example 1 was judged to have a low "sticky feeling" in the middle stage of mastication. It turned out that the texture in the state containing water) was different.

　なお、ＯＭ装置において１回の圧縮で出現する力のピークを、圧縮毎に積分することで、圧縮毎の力積値を算出することができる。一噛み目の力積値は、ＯＭ装置において１回目のストロークで出現する力のピークを積分することにより得られる値である。
　表５に示すように、一噛み目の力積値は、本開示の膨化食品であるパン様食品と小麦パンとで大きく相違はせず、本開示のパン様食品は、小麦パンと同様に噛んだ際はふんわりした食感を有することが確認された。 The average value of the impulse value at the first bite (n = 3) and the average torque value (n =3) are shown in Table 5.

It should be noted that the impulse value for each compression can be calculated by integrating the force peak that appears in one compression in the OM device for each compression. The impulse value of the first bite is a value obtained by integrating the force peak that appears in the first stroke in the OM device.
As shown in Table 5, the impulse value at the first bite does not differ significantly between the bread-like food, which is the puffed food of the present disclosure, and the wheat bread, and the bread-like food of the present disclosure is similar to the wheat bread. It was confirmed to have a soft texture when chewed.

Experimental Example 3 Evaluation of physical properties of puffed food (with pseudo saliva)
The physical properties of the bread-like food produced in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) and the commercially available bread A (Comparative Example 4) during chewing were measured using a creep meter (viscoelasticity measuring device). (Leonar II: model number RE-3305S, parallel plate type, manufactured by Yamaden Co., Ltd.) was used for evaluation by a texture test (with simulated saliva).

(1) Test sample preparation method The bread-like foods produced in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) were cooled to room temperature after production, and then placed in a plastic bag. After storing at a temperature of 25° C. for 1 day, 15 g of the bread-like food was cut out from the central part for use as a test sample for measurement. And commercially available bread A (Comparative Example 4) purchased 6 slices of bread (thickness 2 cm) 3 days before the expiration date (4 to 5 days including the date of manufacture), and measured from the center inside the bread 15 g was cut out for the sample. After cutting each sample piece, it was stored for 30 minutes in a sealed container (40% RH or less) in which dried silica gel was enclosed, and adjusted so that the water content condition was constant.
Next, under room temperature conditions, drinking water (tap water) is added as 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 with an automatic mortar with an inner diameter of 8 cm. did. The test food thus mixed with the simulated saliva was used as a test sample simulating the intraoral bolus in the latter stage of mastication in the mastication process. The prepared test sample was filled in 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).

(2) Condition of texture test (with simulated saliva) ・Mode: Texture measurement mode ・Plunger: Cylindrical (2 cm in diameter)
・Compression speed: 10mm/sec ・Compression distance: 10mm
The plunger is applied to the eating surface of the measurement container and a load is applied, measurement is performed under the above conditions, and the compression curve is recorded and analyzed using an automatic analysis device (CA-3305: manufactured by Yamaden Co., Ltd.). to determine hardness (load) and adhesion. For each test sample piece for measurement, 3 specimens (n=3) were tested, and the average value was used as the result.

　表６に示すように、実験例１で製造したパン様食品（実施例１、２、５、６、８、及び９）の硬さ（荷重）は０．６０～１．３５Ｎであり、比較例４のパンの硬さ（荷重）２．５５Ｎと比較して、有意に低値であった。また、パン様食品（実施例１、２、５、６、８、及び９）の付着性は２９９～８２７Ｊ／ｍ^３であり、比較例４のパンの付着性１９０５Ｊ／ｍ^３と比較して、有意に低値であった。
　このことから、実験例１で製造したパン様食品は、咀嚼後期「食塊のほぐれやすさ」は易（ほぐれやすい）と判断され、小麦パンとは、少なくとも咀嚼後期の食塊のほぐれやすさでテクスチャー（唾液を含水している状態でのテクスチャー）が相違する食品であることが判明した。 Table 6 shows the results of the texture test (with simulated saliva).

As shown in Table 6, the hardness (load) of the bread-like foods produced in Experimental Example 1 (Examples 1, 2, 5, 6, 8, and 9) was 0.60 to 1.35 N, and the comparison Compared with the bread hardness (load) of 2.55 N in Example 4, the value was significantly lower. In addition, the adhesiveness of the bread-like foods (Examples 1, 2, 5, 6, 8, and 9) was 299 to 827 J/m ³ , compared with the adhesiveness of the bread of Comparative Example 4, which was 1905 J/m ³ . , were significantly lower.
From this, the bread-like food produced in Experimental Example 1 was judged to be easy to loosen (easily loosened) in the late stage of mastication. It was found that the texture (texture in the state of containing saliva) is different.

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

(1) Preparation method of test sample piece After storing for 1 day at 25°C in a plastic bag, a test sample piece for measurement (2 cm x 2 cm x 2 cm cube) was cut out from the center of the inside of the bread-like food. In addition, commercially available bread A to E (Comparative Examples 4 to 8) purchased 6 slices of bread (thickness 2 cm) three days before the expiration date (4 to 5 days including the date of manufacture), and the center of the bread A test sample piece for measurement (a cube of 2 cm x 2 cm x 2 cm) was cut out from the part. After cutting each sample piece, it was stored for 30 minutes in a sealed container (40% RH or less) in which dried silica gel was enclosed, and adjusted so that the water content condition was constant.

(2) Condition of texture test (without simulated saliva) ・Mode: Texture measurement mode ・Plunger: Disk type (3 cm in diameter, 8 mm in thickness)
Contact area with test sample piece 4 cm ²
・Compression speed: 1 mm/sec ・Compression distance: 10 mm
The plunger is applied to the eating surface of the test sample piece for measurement (thickness 2 cm) and a load is applied, measurement is performed under the above conditions, and an automatic analyzer (CA-3305: manufactured by Yamaden Co., Ltd.) Compression curves were recorded and analyzed to determine hardness and cohesion. For each test sample piece for measurement, 4 specimens (n=4) were tested, and the average value was used as the result.

(3) Creep test conditions Mode: creep measurement mode Load: 0.2N
・Plunger: Disk type (3 cm in diameter, 8 mm in thickness)
Contact area with test sample piece 4 cm ²
・ Load holding time: 1 minute ・ Weight unloading time: 1 minute The plunger is applied to the eating surface of the test sample piece for measurement (thickness 2 cm), measured under the above conditions, and the automatic analysis device (CA-3305: ( (manufactured by Yamaden Co., Ltd.), the creep curve was recorded and analyzed, and the elastic modulus (instantaneous elastic modulus, delayed elastic modulus) and viscosity (delayed viscosity, permanent viscosity) were determined. For each test sample piece for measurement, 4 specimens (n=4) were tested, and the average value was used as the result.

 
　図２５に示すように、実験例１で製造したパン様食品の硬さ（荷重）はいずれも０．３５Ｎ以下であり、比較例１～３のパンの硬さ（荷重）（０．３７７Ｎ以上）と相違し、「噛みだしの硬さ」は柔らかいと判断された。また、実験例１で製造したパン様食品の凝集性はいずれも０．７１以下であり、比較例４～８のパンの凝集性（０．７３以上）と相違し、パン様食品そのものの「ほぐれやすさ」は易（ほぐれやすい）と判断された。このことから、実験例１で製造したパン様食品は、小麦パンとは、少なくとも噛みだしの硬さと食品そのもののほぐれやすさの両面でテクスチャー（唾液を吸収していない状態でのテクスチャー）が相違する食品であることが判明した。 (4) Test results (a) Texture test (without simulated saliva)
The texture test results are shown in Table 7 and FIG.

As shown in FIG. 25, the hardness (load) of the bread-like food produced in Experimental Example 1 is all 0.35 N or less, and the hardness (load) of the breads of Comparative Examples 1 to 3 (0.377 N or more ), and the "hardness at the start of biting" was determined to be soft. In addition, the cohesiveness of the bread-like food produced in Experimental Example 1 is all 0.71 or less, which is different from the cohesiveness (0.73 or more) of the breads of Comparative Examples 4 to 8, and the bread-like food itself ""Ease of unraveling" was judged to be easy (easy to unravel). From this, it can be seen that the bread-like food produced in Experimental Example 1 differs from wheat bread in texture (texture in a state where saliva is not absorbed) in terms of at least the hardness of the bite and the ease of loosening of the food itself. It turned out to be a food that

　表８に示すように、実験例１で製造したパン様食品の瞬間弾性率（弾性率E0）は１９０～４６０Ｐａの範囲、遅延弾性率（弾性率E1）は４４００～１３０００Ｐａの範囲、遅延粘性率（粘性率η１）は３８０００～１１７０００Ｐａ・ｓの範囲、永久粘性率（粘性率ηN）は２４０００～８２００００Ｐａ・ｓの範囲にあることが確認された。これらの粘弾性特性のうち、瞬間弾性率、遅延弾性率、及び遅延粘性率は、比較例の小麦パンの物性と共通している部分はあるものの、永久粘性率は比較例の小麦パンの値（８６０３６０～１７５５４９２Ｐａ・ｓ）よりも有意に小さく、明らかに異なっていた。また圧縮後のサンプルをみると、比較例の小麦パンはいずれも崩れることなく纏まった状態で平べったくなっていたが、実施例のパン様食品はやや崩れて広がっている傾向が認められた。このことから、実施例のパン様食品は、比較例の小麦パンと比較して、食品そのものがほぐれやすいといえる（食品を口にいれて噛んだ際に崩壊しやすい）。 (b) Creep test Table 8 shows the results of the creep test.

As shown in Table 8, the instantaneous elastic modulus (elastic modulus E0) of the bread-like food produced in Experimental Example 1 is in the range of 190 to 460 Pa, the delayed elastic modulus (elastic modulus E1) is in the range of 4400 to 13000 Pa, and the delayed viscosity It was confirmed that the (viscosity coefficient η1) was in the range of 38,000 to 117,000 Pa·s, and the permanent viscosity (viscosity coefficient ηN) was in the range of 24,000 to 820,000 Pa·s. Among these viscoelastic properties, the instantaneous elastic modulus, delayed elastic modulus, and delayed viscosity have some common properties with the wheat bread of the comparative example, but the permanent viscosity is the value of the wheat bread of the comparative example. (860360-1755492 Pa·s), significantly smaller and clearly different. Further, looking at the samples after compression, the wheat breads of the comparative examples were all flattened without crumbling, but the bread-like foods of the examples tended to crumble slightly and spread out. rice field. From this, it can be said that the bread-like food of Examples is easier to loosen (easier to disintegrate when the food is put in the mouth and chewed) as compared with the wheat bread of Comparative Example.

Experimental Example 5 Texture evaluation of puffed food Bread- like foods produced in Experimental Example 1 (Examples 1 to 3, 5 to 10) and bread (Comparative Examples 1 to 3), and commercially available bread A to listed in Table 4 E (Comparative Examples 4 to 8) (hereinafter referred to as "test food") was eaten by a skilled panel, and its texture, specifically, "hardness of chewing when chewing for the first time", " The feeling of stickiness developed during mastication in the mouth" and "ease of loosening of the bolus during mastication in the mouth" were evaluated. All of the panelists received training in sensory evaluation in-house, and are experts in sensory evaluation for 10 years or more (experts in sensory evaluation) who routinely perform sensory evaluation tests in their work.

Each test food is assumed to be purchased and eaten by consumers for Examples 1 to 3 and 5 to 10 and Comparative Examples 1 to 3. and left at room temperature for 1 day. For commercially available breads A to E (Comparative Examples 4 to 8), products purchased three days before the expiration date were used. Immediately before the sensory test, each test food was cut into 5 cm long and 1 cm thick pieces (1 test piece) after cutting off the ears on all four sides, and immediately subjected to the sensory test.

The sensory evaluation was carried out by masticating the test food with teeth on the eating surface. Moreover, the amount for one mouthful was set so that one test piece could be eaten in two mouthfuls. First, the panel was asked to eat the test food, and the number of times of chewing required to swallow a mouthful was counted. Next, the "hardness of chewing" when the same test food is chewed again with teeth on the eating surface (first mastication period), and the total number of chewing times between chewing in the mouth and swallowing , the "sticky feeling" that sticks to the teeth and oral cavity during the period from 1/3 to 2/3 of the number of chewing (mid-mastication), and swallowing from 2/3 of the total number of chewing. The following method was used to evaluate the "ease of loosening of the bolus" during the period (late stage of mastication) until (3/3 of the total number of mastications).

[Evaluation of hardness of biting]
Evaluation of "hardness at bite" was performed by a scoring method (seven-grade scale). Specifically, as reference samples for unifying the internal standards of each panel, standard products (1) and (2) were prepared, and the "biting hardness" of the standard product (1) was measured as " 1 point” (soft), and the “biting hardness” of the reference product (2) was set to “7 points” (hard). I got it scored. The standards of "1 point" and "7 points" were adjusted in advance between the panels so that there would be no deviation in mutual judgment. As the reference product (1), bread having the same formulation as the bread of Comparative Example 1 was produced by relaxing the baking conditions to 170° C. for 30 minutes. For the reference product (2), after cutting off the four edges of the reference product (1), it was cut into pieces of 5 cm in length and width and 1 cm in thickness, baked in an oven toaster for 3 minutes, and returned to room temperature. The scoring method was carried out based on the description on pages 186 to 187 of "Sensory Evaluator Text" (edited by Japan Sensory Evaluation Society: 2009, published by Kenpakusha). In conducting the sensory evaluation, in order to unify the internal standards of each panel, several puffed foods were used in advance, and the sensory evaluation test was performed by the above method. By combining these feelings (trial evaluation/calibration), each panel has a common understanding. This evaluation was performed blind so as not to distinguish between test foods.

[Evaluation of sticky feeling]
Evaluation of the "sticky feeling" was carried out according to the ranking method (7 grades). Specifically, each panelist was asked to eat each test food, arrange them in order of feeling "sticky feeling", and further categorize it into 7 levels (1: no sticky feeling or Lowest sticky feeling, 7: Strongest sticky feeling). In conducting the sensory evaluation, in order to unify the internal standards of each panel, a sensory evaluation test was performed using the above method using several puffed foods in advance. Each panel was made to have a common understanding by adjusting their senses (trial evaluation/calibration). This evaluation was performed blind so as not to distinguish between test foods.

[Evaluation of ease of loosening of bolus]
The evaluation of "ease of loosening of the bolus" was performed by a ranking method (7 levels). Specifically, each panelist was asked to eat each test food, arrange them in order of "ease of loosening of the bolus", and categorize them into 7 levels (1: the bolus is the most difficult to loosen). , 7: the bolus is most easily loosened). In conducting the sensory evaluation, in order to unify the internal criteria of each panel, a sensory evaluation test was performed using the above method using several puffed foods in advance. ” (trial evaluation/calibration), so that each panel has a common understanding. This evaluation was performed blind so as not to distinguish between test foods.

　これらの結果から、実施例のパン様食品は、噛みだしの硬さは、小麦パンと同様に柔らかい食感であった。一方で、口腔内での咀嚼中期の歯や口腔内にまとわりつく（付着する）感覚（ねちゃつき感）は、小麦パンよりも有意に少なく、また、口腔内での咀嚼後期の食塊のほぐれやすさは、小麦パンよりも有意に高かった。官能評価結果を実施例と比較例の２群で、平均値の差を検定（ｔ検定）したところ、噛みだし硬さは有意差無し、ねちゃつき感、及び食塊のほぐれやすさは１％有意で有意差ありであった。この結果は、実験例２及び３で評価したＯＭ測定結果及びテクスチャー試験（擬似唾液あり）の結果と相関していた。
　このことから、本開示のパン様食品は、歯あたりが柔らかい点は通常の小麦パンと共通するものの、小麦パンよりも口腔内でのねちゃつき感が少なく、また咀嚼後期の食塊もほぐれやすく、咀嚼と嚥下の両面から食べやすい食感であることが確認された。 The results are shown in Tables 9-11. Examples 1 to 3 and Comparative Examples 1 and 4 were carried out by three panelists, and the average values and standard deviations are shown. Other examples and comparative examples were carried out by one of the three panelists who was an expert in the sensory evaluation test and who represented the panel, and the results are shown below.

From these results, the bread-like food of the example had a chewy hardness and a soft texture similar to that of wheat bread. On the other hand, the sensation of sticking (sticky) to the teeth and the oral cavity during the middle stage of mastication in the oral cavity was significantly less than that of wheat bread, and the loosening of the bolus in the latter stage of mastication in the oral cavity was significantly less. Ease was significantly higher than wheat bread. Sensory evaluation results were tested (t-test) for the difference in average values between the two groups of Example and Comparative Example. The difference was % significant and significant. This result correlated with the OM measurement results and texture test (with simulated saliva) evaluated in Examples 2 and 3.
Therefore, although the bread-like food of the present disclosure is similar to ordinary wheat bread in that it is soft on the teeth, it has less sticky feeling in the oral cavity than wheat bread, and the bolus is loosened in the later stage of mastication. It was confirmed that it is easy to eat and has a texture that is easy to eat from both sides of mastication and swallowing.

Experimental Example 6 Texture Evaluation of Puffed Food The texture of the puffed food is evaluated by the following method.
(1) Evaluation by particle size distribution Equipment used: particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation)
(2) Evaluation based on physical properties (elastic modulus, yield stress, etc.) obtained by compression test 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.).

1 food physical property evaluation device 10, upper jig 11, upper occlusion portion 12, sensor 20, lower jig 21, lower occlusion portion 30 drive unit 40 measurement control unit 50 simulated saliva supply unit 51 inflow tube AX rotation axis FA, FB Food LR Reciprocating linear motion RR Reciprocating rotary motion

Claims (11)

A puffed food containing milk protein in a proportion that accounts for 75% by mass or more of the total protein,
(A) For a test sample containing 0.02% by mass of xanthan gum aqueous solution as simulated saliva at a rate of 50 parts by mass with respect to 100 parts by mass of puffed food, obtained by an evaluation method using an Oral Maps (registered trademark) device ( 1) The impulse value at the first bite is 12 to 17 N・s, and (2) The average torque value in the middle part of mastication is within the range of 0.065 N・m or less,
Or / and (B) a test sample containing water as a simulated saliva at a rate of 100 parts by mass with respect to 100 parts by mass of puffed food. (1) hardness (load) of 1.5 N or less, and (2) adhesion of 850 J/m ³ or less. A puffed food containing milk protein in a proportion that accounts for 75% by mass or more of the total protein,
(C) Whether (1) hardness (load) is in the range of 0.1 to 0.35 N and (2) cohesiveness is in the range of 0.5 to 0.71 obtained in the texture test,
or/and (D) the puffed food according to claim 1, wherein the values of (1) modulus of elasticity and (2) modulus of viscosity obtained in a creep test are in the following ranges:
(1a) Instantaneous modulus: 190-460 Pa
(1b) Delayed elastic modulus: 4400 to 13000 Pa
(2a) Delayed viscosity: 38,000 to 117,000 Pa s
(2b) Permanent viscosity: 240,000 to 820,000 Pa·s. The puffed food according to claim 1 or 2, characterized by containing substantially no wheat-derived protein. The puffed food according to claim 1 or 2, wherein the milk protein contains protein derived from fermented milk. The puffed food according to claim 1 or 2, which contains an edible composition containing milk protein, at least one of which is a fermented milk product. A dough composition containing (a) milk protein in a proportion of 75% by mass or more of total protein, (b) starch, (c) a swelling agent, and (d) water is heat-treated to expand and support. 3. The puffed food according to any one of claims 1 or 2, wherein a matrix is formed. The puffed food according to claim 6, wherein the (b) starch is at least one selected from the group consisting of natural starch and modified starch. The puffed food according to claim 6, wherein the (c) leavening agent is at least one selected from the group consisting of yeast, baking powder, baking soda, and ispata. The puffed food according to any one of Claims 6, further comprising (e) a thickening component. The puffed food according to claim 1 or 2, which does not substantially contain processed rice products. 3. The puffed food according to claim 1 or 2, which does not contain at least one or all selected from the group consisting of eggs and egg-derived ingredients.

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