WO2022255326A1 - Aliment soufflé - Google Patents

Aliment soufflé Download PDF

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Publication number
WO2022255326A1
WO2022255326A1 PCT/JP2022/022020 JP2022022020W WO2022255326A1 WO 2022255326 A1 WO2022255326 A1 WO 2022255326A1 JP 2022022020 W JP2022022020 W JP 2022022020W WO 2022255326 A1 WO2022255326 A1 WO 2022255326A1
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WIPO (PCT)
Prior art keywords
bread
food
puffed food
mass
protein
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PCT/JP2022/022020
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English (en)
Japanese (ja)
Inventor
武文 市村
恵 多田
Original Assignee
株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to JP2023525833A priority Critical patent/JPWO2022255326A1/ja
Publication of WO2022255326A1 publication Critical patent/WO2022255326A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present disclosure relates to puffed food with a new texture.
  • it relates to a puffed food that does not substantially contain wheat-derived protein and has a new texture.
  • Non-Patent Documents 1 and 2 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).
  • 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.
  • 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.
  • 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.
  • Patent Document 3 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent Document 14 also describes a method for making sourbread.
  • 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.
  • Patent Literatures 15 and 16 describe a method for producing pizza craft using dairy foods containing lactic acid bacteria such as yogurt.
  • 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.
  • 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.
  • this technology targets foods containing gluten, which is a protein derived from wheat, as a protein.
  • 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.
  • ORAL-MAPS registered trademark
  • OralMaps registered trademark
  • OM device its evaluation device
  • OM evaluation method the evaluation method using it
  • (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
  • XG aqueous solution xanthan gum aqueous solution
  • 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. 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. 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.
  • 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.
  • 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.
  • 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).
  • the puffed food of the present disclosure has a characteristic new texture that is easy to chew and swallow.
  • 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.
  • 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
  • FIG. 1 A diagram showing a general creep curve obtained in a creep test and a four-element dynamic model of a spring and a dashpot.
  • ⁇ (t) is the strain
  • P 0 is the constant stress
  • E 0 Hooke's elastic body
  • E 1 and E 2 are the elastic moduli of the Voigt body
  • ⁇ N is Newton's viscosity
  • ⁇ 1 and ⁇ 2 are Voigt body viscosity
  • t means time.
  • 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).
  • 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.
  • 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).
  • 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
  • legume flour soybean flour, soybean flour, chickpea flour, pea flour, mung bean flour
  • pseudocereal flour buckwheat flour, amaranth
  • 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
  • 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).
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the “pseudo saliva” a 0.02% by mass aqueous solution of xanthan gum that approximates the flow characteristics of saliva is used.
  • 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.
  • 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.
  • 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.”
  • texture test with simulated saliva
  • texture test without simulated saliva
  • FIG. 1 shows a schematic diagram of the OM apparatus
  • FIG. 2 shows a schematic diagram showing the configuration of the upper jig 10 and the lower jig 20.
  • 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 .
  • simulated saliva is added and flowed between the upper jig 10 and the lower jig 20 at a predetermined flow rate.
  • 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.
  • 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. .
  • 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.
  • a force exceeding a set occlusion force is not applied.
  • 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.
  • the food FA to be evaluated is placed on the lower occlusion portion 21 of the OM device 1 .
  • 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.
  • FIG. 3A is a schematic diagram showing operations of an upper jig and a lower jig of the OM apparatus.
  • the food FA to be evaluated is placed on the lower bite portion 21 of the lower jig 20 .
  • 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 .
  • FIG. 3A is a schematic diagram showing operations of an upper jig and a lower jig of the OM apparatus.
  • 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.
  • the upper jig 10 in the first rotational motion direction RR1 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.
  • 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.
  • 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 .
  • the upper bite portion 11 of the upper jig 10 is made to slide while being in contact with the food FA.
  • FIGS. 3A to 3D 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.
  • 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.
  • 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.
  • the bolus 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Impulse value at the first bite Preferably 12 to 17 N ⁇ s, more preferably 13 to 16 N ⁇ s
  • 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).
  • 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.
  • 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”
  • test sample simulated sample of bolus in the late stage of mastication
  • 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.
  • this texture test 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 .
  • 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.
  • 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.
  • (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.
  • 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.
  • this test is performed without including water equivalent to saliva in the food to be measured.
  • a viscoelasticity measuring device rheometer, creep meter.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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 )
  • h 1 h 2 P 0 /E 1 +P 0 /E 2
  • h 2 h 3 P 0 / ⁇ N
  • 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.
  • the instantaneous elastic modulus (elastic modulus E0 [Pa]), delayed elastic modulus (elastic modulus E1 [Pa]), delayed viscosity (viscosity modulus ⁇ 1 [Pa s]), and permanent viscosity (viscosity modulus ⁇ N [Pa ⁇ s])
  • 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.
  • 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).
  • 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.
  • Delayed viscosity 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.
  • Viscosity coefficient of Newtonian body Indicates the viscosity of Newtonian body in the steady-state viscosity region (indicated by dashpot). Equivalent to.
  • 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.
  • 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.
  • Elastic modulus (a) Instant elastic modulus: 190 to 460 Pa
  • Delayed elastic modulus 4400 to 13000 Pa
  • Viscosity (a) Delayed viscosity: 38,000 to 117,000 Pa s
  • 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.
  • 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"
  • 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.
  • Examples include wheat flour (soft flour, all-purpose flour, strong flour, durum semolina), and wheat-derived protein.
  • 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 %.
  • 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.
  • 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.
  • a swelling agent e.g., a swelling agent, and water as main ingredients, and substantially does not contain wheat-derived protein. be able to.
  • 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.
  • 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 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.
  • 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%.
  • 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.
  • 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.”
  • the “official method” means the analysis method described in the “Method for analysis of nutritional components, etc.”.
  • 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).
  • 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.
  • plant seeds include legumes such as mung beans, soybeans, peas, and chickpeas, and pseudocereals such as buckwheat and amaranth.
  • starch-containing vegetables include potatoes such as potatoes, sweet potatoes, taro, cassava, and konnyaku, and root vegetables such as bracken, waste, and dogtooth violet.
  • 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.
  • 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
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • yeast yeast
  • baking powder eg. fresh yeast, dry yeast, instant dry yeast, etc.
  • 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.
  • 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.
  • 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.
  • 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.
  • thickening polysaccharides guar gum, xanthan gum, tamarind seed gum, carrageenan, agar, pectin, gum arabic, pullul
  • 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.
  • 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
  • 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 examples include proteins other than milk proteins, amino acids (eg, glycine, glutamic acid, etc.), flavors, and the like.
  • 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 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.
  • 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.
  • a known bread making method can be employed in place of (or in addition to) a conventional method.
  • 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.
  • it is a baking process used in the manufacture of bakery products, more preferably bread.
  • the operation and conditions employed in a conventional bread-making process are adopted.
  • 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.
  • 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.
  • 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”.
  • 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.
  • 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 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].
  • 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 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].
  • 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.
  • 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.
  • the test sample 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.
  • 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 Gambmilch 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.).
  • 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)).
  • 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.
  • 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.
  • 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.
  • a 0.02% by mass xanthan gum aqueous solution XG aqueous solution
  • 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).
  • 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.
  • 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).
  • 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.
  • test 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).
  • Table 6 shows the results of the texture test (with simulated saliva).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • Comparative Examples 4 to 8 products purchased three days before the expiration date were used.
  • 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).
  • 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).
  • 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.
  • 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.

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Abstract

La présente invention concerne un aliment soufflé qui contient une protéine de lait selon un pourcentage représentant au moins 75 % en masse des protéines totales et qui ne contient sensiblement pas de blé traité ni de protéine dérivée du blé, ledit aliment soufflé étant caractérisé en ce que : (A) (1) une valeur d'impulsion de première bouchée est de 12 à 17 N·s et (2) une valeur moyenne de couple pendant la mastication est inférieure ou égale à 0,065 N·m, telle qu'obtenue en utilisant un procédé d'évaluation qui utilise un dispositif ORAL-MAPS (TM) ; et/ou (B) dans un échantillon test qui comprend de l'eau comme pseudo-salive à un rapport de 100 parties en masse par rapport à 100 parties en masse de l'aliment soufflé, (1) la dureté (charge) est inférieure ou égale à 1,5 N et (2) l'adhérence est inférieure ou égale à 850 J/m3, telle qu'obtenue par l'intermédiaire d'un test de texture réalisé après que l'échantillon test a été agité pendant 30 secondes en utilisant un mortier automatique à une vitesse de 20 fois/30 secondes.
PCT/JP2022/022020 2021-05-31 2022-05-30 Aliment soufflé WO2022255326A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10191877A (ja) * 1997-01-17 1998-07-28 Nippon Shokuhin Kako Co Ltd 膨化食品の生地及び膨化食品
WO2018180667A1 (fr) * 2017-03-28 2018-10-04 森永乳業株式会社 Procédé de production d'un aliment cuit, et aliment cuit

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10191877A (ja) * 1997-01-17 1998-07-28 Nippon Shokuhin Kako Co Ltd 膨化食品の生地及び膨化食品
WO2018180667A1 (fr) * 2017-03-28 2018-10-04 森永乳業株式会社 Procédé de production d'un aliment cuit, et aliment cuit

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ANONYMOUS: "Beans/Soybeans/[Others]/Okara/Dried", FOOD COMPOSITION DATABASE, MINISTRY OF EDUCATION, CULTURE, SPORTS, SCIENCE AND TECHNOLOGY, JP, 1 January 2020 (2020-01-01), JP, pages 1 - 2, XP093010176, Retrieved from the Internet <URL:https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=4_04089_7> [retrieved on 20221221] *
ANONYMOUS: "MILK AND MILK PRODUCTS/Liquid milk/whole milk", FOOD COMPOSITION DATABASE, MINISTRY OF EDUCATION, CULTURE, SPORTS, SCIENCE AND TECHNOLOGY, JP, 1 January 2020 (2020-01-01), JP, pages 1 - 2, XP093010181, Retrieved from the Internet <URL:https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=13_13003_7> [retrieved on 20221221] *
BETABATA: "No eggs in the microwave, protein steamed bread", COOKPAD, COOKPAD INC., JP, 1 February 2021 (2021-02-01), JP, pages 1 - 1, XP093010169, Retrieved from the Internet <URL:https://cookpad.com/recipe/6628312> [retrieved on 20221221] *
SOI_M: "Lemon Flavor * Protein Steamed Bread", COOKPAD, COOKPAD INC., 11 May 2019 (2019-05-11), pages 1 - 1, XP093010182, Retrieved from the Internet <URL:https://cookpad.com/recipe/5642414> [retrieved on 20221221] *
TABLE OF THE TANAKA FAMILY: "Super easy! Low carb! ! protein pancake", COOKPAD, COOKPAD INC., 18 August 2016 (2016-08-18), pages 1 - 2, XP093010184, Retrieved from the Internet <URL:https://cookpad.com/recipe/4022829> [retrieved on 20221221] *

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