JP2006109751A - Functional chewable food, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional chewable food useful for maintaining, promoting and recovering health. <P>SOLUTION: The functional chewable food is obtained through kneading wheat gluten, fractional gliadin and functional material in moisturized condition, and forming the mixture so as to have an edible property and chewable time longer than that of gummy confectionery. The functional chewable food enables increase the number of chewing times, and appropriate achievement of maintenance, promotion and recovery of the health because the functional material is ingested without wasted due to its chewable property. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a functional chewable food containing a functional component having a physiological effect useful for maintaining or recovering health and having enhanced chewing ability, and a method for producing the same.

  In recent years, lifestyle-related diseases such as diabetes, hypertension, and hyperlipidemia are increasing in Japan with the westernization of eating habits and lifestyles. As a result of the widespread adoption of the self-medication concept of “protecting one's own health”, various functional foods, so-called health foods, have been put on the market, and the market scale has now reached 1 trillion yen. ing. In addition, due to the increase in processed foods and changes in tastes, young people tend to prefer soft foods that do not require strong chewing ability and confectionery and juices rich in sugar, resulting in increased caries. The gums are weakening. On the other hand, elderly people often rely on liquid foods and enteral agents because their masticatory power decreases due to oral diseases such as teeth and gums. As a result, digestive organs and tongue function decrease, and language loss and physical strength decrease. However, there are problems of senile dementia and bedridden ultimately.

Against the background of such a social situation, chewing foods composed of gummy confectionery with various functional ingredients have been developed for the purpose of maintaining and recovering health while improving the chewing function (see Patent Document 1). ). In addition, functional chewing gums containing anti-cariogenic ingredients such as xylitol and catechin have been developed.
Japanese Patent Application No. 2000-276112

  However, chewing foods based on gummy confectionery dissolve within 1 minute when chewing about 4 g of gummy jelly, and even if 3 grains are ingested at a time, the chewing time is about 2 minutes. The length of the chewing time is not enough. On the other hand, chewing gum containing functional ingredients is also commercially available, but because the gum base is a synthetic polymer and is not edible, there is a problem of environmental pollution due to abandonment after chewing, and at the same time, it is insoluble in water, that is, does not dissolve in saliva When the sexual component is blended, there is a problem that the functional component is discarded together with the gum base discarded after mastication and cannot be completely effectively used.

  The present invention has been made in view of the above circumstances, and prevents the problem of environmental pollution caused by disposal after chewing, such as chewing gum, and has a chewing time that is at least several times longer than gummy confectionery, and also maintains health. Another object of the present invention is to provide a functional chewable food containing a functional ingredient having a physiological effect useful for enhancement or recovery, and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventor has added various functional components to a mixture of wheat gluten and a gliadin fraction derived from wheat gluten, and kneaded in a hydrolyzed state. The present invention has been completed by finding that a functional chewable food product that is edible with elasticity and collectability and has enhanced chewing ability can be obtained.

  More specifically, the present inventor variously examined whether there is anything that can withstand chewing time at least several times that of gummy confectionery, that is, one or more chewing gums for 5 or 6 minutes. It does not need extensibility that can stretch more than 20-30cm as in the above, and it has a moderate elasticity and collectiveness, and it can be gathered to the extent that it does not loosen in a few minutes after chewing like wheat gluten alone. It has been found that extensibility to such an extent that it can be used is good. To that end, we decided to improve the physical properties of wheat gluten, which is elastic at the beginning of mastication but lacks extensibility and collectability, and to add extensibility gliadin to wheat gluten.

  That is, the functional chewable food of the present invention is configured such that wheat gluten, a gliadin fraction and a functional material are kneaded in a water-containing state and molded to have edible properties and a longer chewing time than gummy confectionery. It is a thing.

  Thereby, when the wheat gluten and the gliadin fraction are mixed in an equivalent amount and kneaded, the mixture is elastic and can be chewed for 5 minutes or more in a mass of several grams, and an edible chewed product is obtained. I was able to.

  Therefore, according to the present invention, the chewing time is longer than that of the gummy confectionery, the number of chewing times is increased, and the functional material can be consumed without being discarded due to edible properties, so that maintenance, promotion or recovery of health is appropriately achieved. be able to. In addition, the edible property can prevent the problem of environmental pollution due to disposal after chewing such as chewing gum.

  Moreover, it is preferable that the functional chewable food of this invention is comprised so that the ratio of wheat gluten and a gliadin fraction may be 4: 6-8: 2. Thus, when the ratio of wheat gluten to gliadin fraction is 4: 6 to 8: 2, the chewing time is suitably longer than that of gummy confectionery, the number of chewing times is increased, and the function by edible properties Since the material can be sufficiently ingested without being discarded, the maintenance, promotion or recovery of health can be more appropriately achieved. Here, when the ratio of the wheat gluten to the gliadin fraction is 4: 6 by weight, if the ratio of wheat gluten is less than this, the elasticity becomes weak and the chewing time is shortened to 5 minutes or less. It is not preferable. On the other hand, when the ratio of wheat gluten to gliadin fraction is 8: 2 by weight, if the ratio of wheat gluten is higher than this, the elasticity at the beginning of chewing is high, but the extensibility becomes extremely small. This is not preferable because it is not sufficient for chewing gum. In order to secure the chewing response of the functional chewable food of the present invention, it is preferable that the minimum compounding amount of the base material including wheat gluten and gliadin fraction is about 40% by weight.

  The wheat gluten used in the present invention is a powdered wheat protein called active gluten or vital gluten, about 80% of the total amount of glutenin having a molecular weight of about 200,000 to several million, and a molecular weight of about 30,000 to 8 It is composed of tens of millions of gliadins, each containing equivalent amounts of glutenin and gliadin. On the other hand, the gliadin fraction is gliadin having a molecular weight of about 30,000 to 80,000, which is fractionated from wheat gluten, specifically, 30 to 70 vol% ethanol aqueous solution or acidic (pH 3.5 to 5. 5) Extracted and separated using 5 to 20% by volume ethanol aqueous solution and dried. Here, the gliadin fraction used in the examples was spray-dried at pH 4.0 ± 0.5 and contained a gliadin fraction containing about 70% of water-dispersible gliadin, or pH 6.0 ± 0.00 by neutralization. 5 is a gliadin fraction containing about 70% gliadin after spray-drying.

  The functional material used in the present invention is not particularly limited, but is useful for antioxidants and amino acids useful for lifestyle diseases such as diabetes, hypertension, hyperlipidemia, and oral diseases such as periodontal disease. Ingredients that enhance immunity, useful for dementia and menopause, anti-obesity substances, nourishing tonic ingredients, whitening and skin-care ingredients, and the like. That is, the functional chewing food of the present invention comprises a functional ingredient, tea catechin, grape seed proanthocyanidins, polyphenols containing French coast pine bark extract, sesame lignans, astaxanthin derived from Haematococcus alga, γ-aminobutyric acid, xylitol, Mastic extract, propolis, funolan, herb and wormwood herbal extract, agaricus, mushroom extract and mushroom extract of mushroom, lactic acid bacteria heat treated powder, lactoferrin, isoflavone, ginkgo biloba extract, EPA and DHA fish Polyunsaturated fatty acids, chili powder, capsiate, coenzyme Q-10, carnitine chloride, citrus extract, salacia extract, gymnema sylvestre extract, white kidney bean extract, mulberry leaf extract, vitamins, green yellow vegetable extract, royal Lee, minerals calcium compound, magnesium compound, zinc East iron, for nourishing herbal extracts, ceramides, it is preferable that at least one or more of hyaluronic acid.

  Among such functional materials, tea catechins, grape seed proanthocyanidins, polyphenols containing French pine pine bark extract, sesame lignans, astaxanthin derived from Haematococcus algae, and coenzyme Q-10 are useful for lifestyle diseases as antioxidants Γ-aminobutyric acid (GABA) is a functional amino acid that is useful in improving hypertension. In addition to xylitol, mastic extract, propolis, and funolan, herbal extracts of suzaku and mugwort are oral diseases. Agaricus, Meshimakobu, Yamabushitake mushroom extract, lactic acid bacteria heat-treated cells, and raftoferrin are components that enhance immunity and are highly unsaturated from fish such as isoflavones, Ginkgo biloba extract, DHA and EPA Fatty acids are useful for dementia and menopause, Pepper powder, capsiate, coenzyme Q-10, carnitine chloride, citrus extract, Salacia extract, Gymnema sylvestre extract, white kidney bean extract, tea catechin, mulberry leaf extract are anti-obesity substances, vitamins, green-yellow vegetable extract, Royal jelly, calcium compounds / magnesium compounds / zinc yeast / iron minerals and herbal extracts are nourishing tonic ingredients, and ceramide and hyaluronic acid are whitening / skinning ingredients. Moreover, there is no restriction | limiting in particular in the compounding quantity of these functional materials, but when considering the amount of base materials, the amount of added water, the minimum effective amount of functional materials, the cost, etc. About 25% is preferable.

  In this way, by selecting the type of functional material, as described above, it can be used as a preventive food for specific diseases such as oral diseases and lifestyle-related diseases, or targeted at people of a specific age group and gender. Functional foods, ie foods for women who are interested in diet-oriented, whitening and skin, or foods for the elderly who want to suppress the decline of bones, immunity and memory, and children and young people who want to prevent dental caries and strengthen gums It can be used as a food product. Therefore, by eating the functional chewable food of the present invention containing functional ingredients corresponding to the disease, generation, and sex to be prevented, health can be maintained, and further enhanced and recovered.

  Subsequently, the method for producing the functional chewable food of the present invention will be described. The method for producing the functional chewable food of the present invention is a method for kneading wheat gluten, a gliadin fraction and a functional material in a water-containing state. It is.

  Specifically, first, a base material composed of wheat gluten and a gliadin fraction with a mixing ratio of 4: 6 to 8: 2 is prepared, and functional materials, sweeteners, flavors, and the like are added to the base material and mixed well. Then add water dropwise and mix well. The amount of water to be added is 1/3 to 1/2 of the total amount of powder raw materials such as base material, functional material, sweetener, etc., for example, when extending handmade udon and soba, the whole is in one lump The amount is such that there is no sticky feeling and it can be stretched moderately with an extender. For mixing and kneading, a mortar and pestle can be used if the production is about 100 g, but a mixer or kneader is used for a larger quantity. The kneaded lump is formed into a plate shape with a forming roll and cut into a desired size to obtain a chewable food. In order to prevent the chewing foods from sticking to each other, D-mannitol, starch, etc. can also be coated, but the outside of them is further coated with shellac, or shellac coated and then coated with sugar or maltitol. It is also possible to prepare a chewable food or a food coated with shellac and further coated with a hemicellulose-based substrate.

  Thereby, according to this invention, a functional chewing foodstuff can be manufactured by the very simple operation of adding a functional material to the mixture of wheat gluten and a gliadin fraction, and kneading in a hydrolyzed state. Here, in the case of producing a gum-like product by using the gliadin fraction alone, since gliadin is a low molecular weight molecular weight of about 30,000 to 80,000 and is a globular protein, it can withstand chewing. Can not form. In addition, when producing a gum-like product having elasticity by using the gliadin fraction alone, complicated treatments such as heat treatment, cross-linking by protein transferase, or baking are required. I need it.

  Moreover, it is preferable that the ratio of wheat gluten and a gliadin fraction is 4: 6-8: 2 in the manufacturing method of the functional chewing foodstuff of this invention. Specifically, when the weight ratio of the ratio of wheat gluten: gliadin fraction is in the range of 7: 3 to 8: 2, the chewing time can be made 15 minutes or more regardless of the base material content. In addition, when the weight ratio of the ratio of wheat gluten: gliadin fraction is around 6: 4, when the base material content in the functional chewing food is 60% or more, the chewing time exceeds 15 minutes, and the base material content Is reduced to 50%, the chewing time is reduced to about 8 to 10 minutes. Furthermore, if the weight ratio of the ratio of wheat gluten: gliadin fraction is in the range of 4: 6 to 5: 5, the chewing time can be set to about 6 to 10 minutes.

  Thus, by varying the composition ratio and content of the base material while taking into account the properties of the functional ingredients, the chewing time of the functional chewing food can be arbitrarily set from about 6 minutes to a time exceeding 15 minutes. Therefore, it is possible to provide a functional chewable food whose chewing time does not exceed 10 minutes for elderly people and young people who are weak in swallowing things or who do not like long-time chewing even for adults. . On the other hand, a functional chewing food with a chewing time exceeding 15 minutes can be provided to an adult who desires a chewing response close to ordinary gum.

  When the above-described functional chewable food of the present invention is chewed, the chewing time is longer than that of gummy confectionery, the number of chewing times is increased, and the functional ingredients can be consumed without being discarded due to edible properties, so that maintenance of health is maintained. Can be promoted or recovered appropriately. Moreover, the edible property can produce an excellent effect of preventing the problem of environmental pollution caused by disposal after chewing such as chewing gum.

  Examples are as follows.

  In Example 1, as shown in Table 1, 15.00 g of vital gluten (wheat gluten) and 10.00 g of gliadin fraction were taken (where the ratio of wheat gluten to gliadin fraction was 6: 4) together with a predetermined amount of functional material (xylite), sweetener and powdered fragrance in a mortar, mix well with a pestle, add other functional material (mastic extract) and oily fragrance, and stir uniformly. . Next, the solution containing other functional materials (Nikuzuku extract, mugwort extract) and purified water is added well dropwise and kneaded with a pestle, and the mass is passed through a rolling roll (clearance: 3 mm). The operation of passing through a rolling roll was further repeated three times to obtain a plate-like molded product having a thickness of 8 mm. This plate was cut into a width of 15 mm and a length of 20 mm, and D-mannitol was coated on the surface, and then stored in a refrigerator overnight to obtain a functional chewing food.

  As a result of chewing the functional chewable food obtained in Example 1 at a speed of 70 to 80 times per minute, the texture with elasticity and collectiveness was maintained without sagging even after 15 minutes.

  Moreover, in order to evaluate the oral cleaning effect as the functionality of the functional chewable food obtained in Example 1, when the bad breath before and after chewing one functional chewable food was measured using an oral gas detector, Before taking the chewable food, 60 ppm of ammonia was detected during exhalation, but the amount of ammonia detected after mastication for 15 minutes was 10 ppm or less. That is, after the functional chewable food of Example 1 was chewed, the amount of urea contained in the gargle was changed to ammonia. This is because the functional chewable food of this example significantly increased the bacteria in the oral cavity. It is proved that it has a cleaning action to reduce to.

  Subsequently, as shown in Table 2, five panelists for the functional chewable food of Example 1 (including the functional chewable food of Example 3 below), the conventional commercially available gummy confectionery, and the commercially available board gum The chewing time was measured and compared. Here, the commercially available gummi confectionery is obtained by adding a thickener such as gelatin to a base material such as reduced starch syrup, and the commercially available board gum is a polymer material added with a fragrance or the like and heat-treated and molded. is there.

  As a result, it is clear that the functional chewing food of Example 1 has a longer chewing time than gummy confectionery and is edible, unlike plate gum (chewing gum).

  Therefore, according to the functional chewable food of Example 1, the chewing time is longer than that of the gummy confectionery to increase the number of chewing times, and the edible property can be consumed without discarding the functional material. Recovery can be properly planned. In addition, the edible property can prevent the problem of environmental pollution due to disposal after chewing such as chewing gum. Furthermore, it can have the effect of oral cleaning for a wide range of age groups from children to the elderly regardless of gender.

  In Example 2, as shown in Table 3, 18.20 g of vital gluten (wheat gluten) and 9.80 g of gliadin fraction were taken (where the ratio of wheat gluten to gliadin fraction was 6.5 by weight). : 3.5) and functional materials (dolomite (minerals), vitamin mix-multi (vitamins), ferric pyrophosphate, zinc yeast, isoflavones), sweeteners, powdered fragrances in a mortar and pestle Mix well and add oily fragrance. Stir evenly. Next, knead well with a pestle while adding purified water dropwise, pass the mass through a rolling roll, form, cut and sprinkle with D-mannitol in the same manner as in Example 1 and store in the refrigerator overnight to functional chewing. Got food.

  As a result of evaluating Example 2 in the same manner as in Example 1, the functional chewing food of Example 2 maintained elasticity and unity without sagging even after 15 minutes from the start of chewing.

  Therefore, according to the functional chewable food of Example 2, it is possible to appropriately maintain, enhance or recover health as in Example 1, and at the same time, the functional chewable food of Example 2 includes minerals and Because it has vitamins, it is effective for middle-aged and diet-oriented women who tend to be deficient, and is formulated with isoflavones that have female hormone-like physiological activity, making it suitable for women of all ages, from young to elderly can do.

  In Example 3, as shown in Table 4, 14.85 g of vital gluten (wheat gluten) and 12.15 g of gliadin fraction were taken (where the ratio of wheat gluten to gliadin fraction was 5. 5: 4.5) and functional materials (ginkgo biloba extract powder, lactoferrin, tea catechin (Sanphenon), zinc yeast, xylitol), sweetener and powder flavor in a mortar and mixed well with a pestle to function. Add ingredients (DHA oil, EPA oil) and oily perfume and stir uniformly. Next, knead well with a pestle while adding purified water dropwise, pass the mass through a rolling roll, form, cut and sprinkle with D-mannitol in the same manner as in Example 1 and store in the refrigerator overnight to functional chewing. Got food.

  As a result of evaluating Example 3 in the same manner as in Example 1, the functional chewing food of Example 3 could be chewed for 10 minutes.

  Therefore, according to the functional chewable food of Example 3, maintenance, promotion or recovery of health can be appropriately achieved as in Example 1, and at the same time, the functional chewable food of Example 3 includes ginkgo leaves. Extract, lactoferrin, DHA and EPA etc. are blended, so it has anti-dementia effect, immunity enhancement effect, carcinogenesis prevention effect, anti-inflammatory action, anti-arteriosclerosis action and lipid lowering action, etc., dementia, cancer, arthritis, It can be suitably applied to elderly people who are likely to suffer from diseases such as arteriosclerosis.

  In Example 4, 345 g of vital gluten (wheat gluten) and 230 g of gliadin fraction are taken as shown in Table 5 (where the ratio of wheat gluten to gliadin fraction is 6: 4 by weight). At the same time, the functional material (xylit), sweetener and powder flavor are taken in a kneader and mixed well, and then the oily flavor and functional material (mastic extract) are added and mixed uniformly. Next, knead well while adding dropwise a solution in which the functional material (Nikuzuku extract, Artemisia extract) and a 20% by weight glycerin aqueous solution are mixed. The obtained lump was passed through rolling rolls having clearances of 5.0 mm, 4.0 mm, 3.5 mm, and 3.0 mm, respectively, four times to obtain a plate-like molded product having a thickness of 8 mm. This plate was cut into a width of 15 mm and a length of 15 mm, and D-mannitol was coated on the surface.

  Next, the entire amount of this functional chewable food was put into a continuous aeration type coating apparatus, and 40 mL of white shellac alcohol solution was sprayed under the conditions shown in Table 6 to obtain a shellac-coated functional chewable food.

  As a result of evaluating Example 4 in the same manner as in Example 1, the functional chewable food of Example 4 did not sag for 15 minutes after chewing.

  Therefore, according to the functional chewable food of Example 4, health maintenance, enhancement or recovery can be appropriately achieved similarly to Example 1, and at the same time, the functional chewable food of Example 4 includes xylit, Since a mastic extract, nutmeg extract, mugwort extract, etc. are blended, oral diseases can be suitably prevented.

  In Example 5, the shellac-coated functional chewable food obtained in the same manner as in Example 7 was placed in a continuous aeration type coating apparatus, and the sugar-coating liquid shown in Table 8 was sprayed under the conditions shown in Table 7 to form a sugar-coating type. A functional chewing food was obtained.

  As a result of evaluating Example 5 in the same manner as in Example 1, the functional chewing food of Example 5 did not sag for 15 minutes after chewing.

  In Example 6, the shellac-coated functional chewing food obtained in the same manner as in Example 4 was placed in a continuous aeration type coating apparatus, and the coating liquid shown in Table 9 was sprayed under the conditions shown in Table 10 to form a film coating type. Functional chewing food was obtained.

  As a result of evaluating Example 6 in the same manner as in Example 1, the functional chewing food of Example 6 did not sag for 15 minutes after chewing.

  In Example 7, as shown in Table 11, 19.60 g of vital gluten (wheat gluten) and 8.40 g of gliadin fraction were taken (where the ratio of wheat gluten to gliadin fraction was 7: 3 by weight). And functional materials (L-carcinine, CoQ-10, white kidney bean extract, Salacia extract, Gymnema sylvestre extract, maltitol, κ-carrageenan), sweetener, powdered flavoring in a mortar After mixing, add oily fragrance and stir uniformly. Next, knead well with a pestle while adding purified water dropwise, pass the mass through a rolling roll, form, cut and sprinkle with D-mannitol in the same manner as in Example 1 and store in the refrigerator overnight to functional chewing. Got food.

  As a result of evaluating Example 7 in the same manner as in Example 1, the functional chewing food of Example 7 did not sag even 15 minutes after the start of chewing.

  Therefore, according to the functional chewable food of Example 7, maintenance, promotion or recovery of health can be appropriately achieved as in Example 1, and at the same time, the functional chewable food of Example 7 includes L- Since carcinine, CoQ-10, white kidney bean extract, Salacia extract, Gymnema sylvestre extract, maltitol, and κ-carrageenan are provided, an anti-obesity substance can be preferably ingested.

  In Example 8, as shown in Table 12, 290 g of vital gluten (wheat gluten) and 290 g of gliadin fraction are taken (where the ratio of wheat gluten to gliadin fraction is 5: 5 by weight). In addition, take a functional material (xylit), sweetener and powdered fragrance in a kneader, mix well, add oily fragrance and functional material (mastic extract), and lubricant (rapeseed oil, soybean oil or corn oil) Is added in a total amount of 2 to 6% by weight, preferably 4% by weight, and mixed uniformly. Next, knead well while adding dropwise a solution containing functional materials (Nikuzukku extract, Artemisia extract) and purified water. The obtained lump is treated at 70 to 120 ° C., preferably 80 to 100 ° C., and then this lump is applied to rolling rolls having clearances of 5.0 mm, 4.0 mm, 3.5 mm and 3.0 mm each 4 times. A plate-like molded product having a thickness of 8 mm was obtained. This plate was cut into a width of 15 mm and a length of 15 mm, and D-mannitol was coated on the surface.

  Next, the entire amount of the functional chewable food was put into a continuous aeration type coating apparatus, and 40 mL of white shellac alcohol solution was sprayed under the conditions shown in Table 13 to obtain a functional chewing food coated with shellac.

  As a result of evaluating Example 8 in the same manner as in Example 1, the functional chewing food of Example 8 could be chewed for 10 minutes.

  Therefore, according to the functional chewable food of Example 8, health maintenance, enhancement or recovery can be appropriately achieved as in Example 1, and at the same time, the functional chewable food of Example 8 includes xylit, Since a mastic extract, nutmeg extract, mugwort extract, etc. are blended, oral diseases and the like can be suitably prevented.

  In addition, the functional chewable food of the present invention and the production method thereof are not limited to the above-described embodiments, and the functional material may be other if it includes an edible useful component. Of course, various modifications can be made without departing from the scope of the present invention.

Claims (5)

  A functional chewable food characterized by being edible and having a longer chewing time than gummy confectionery by kneading and molding wheat gluten, gliadin fraction and functional material in a water-containing state.   The functional chewing food according to claim 1, wherein the ratio of the wheat gluten to the gliadin fraction is from 4: 6 to 8: 2 by weight.   Functional ingredients include tea catechins, grape seed proanthocyanidins, polyphenols including French coast pine bark extract, sesame lignans, astaxanthin derived from Haematococcus algae, γ-aminobutyric acid, xylitol, mastic extract, propolis, funolan Herbal extracts of nutmeg and mugwort, agaricus, mushroom extract of mushroom and yamabushitake, heat-treated lactic acid bacteria powder, lactoferrin, isoflavone, ginkgo biloba extract, highly unsaturated fatty acid derived from fish of EPA and DHA, chili powder, capsiate, Coenzyme Q-10, carnitine chloride, citrus extract, Salacia extract, Gymnema sylvestre extract, white kidney bean extract, mulberry leaf extract, vitamins, green-yellow vegetable extract, royal jelly, calcium compound and magnesium Minerals compounds, zinc East iron, for nourishing herbal extracts, ceramides, functional chewing food according to claim 1, wherein the at least one or more of hyaluronic acid.   A method for producing a functional chewable food, characterized in that wheat gluten, a gliadin fraction and a functional material are kneaded and molded in a water-containing state.   The method for producing a functional chewable food according to claim 4, wherein the ratio between the wheat gluten and the gliadin fraction is from 4: 6 to 8: 2.