JP7626332B2 - Bread-like food, its manufacturing method and bread-like food dough - Google Patents

Description

The present invention relates to a bread-like food, a method for producing the same, and a dough for the bread-like food.

In recent years, an increasing number of people, from infants to adults, are experiencing allergic symptoms due to certain foods. Wheat is known to be a typical allergen that causes such food allergies, and many confectioneries and breads have been developed that use rice flour and other substitutes for wheat. Wheat also contains a protein called gluten, and an increasing number of people are suffering from conditions such as gluten sensitivity and intolerance. For this reason, gluten-free noodles and breads have also been distributed in recent years.

For example, Patent Documents 1 and 2 discuss the production of breads that do not contain wheat or gluten. Patent Document 1 produces breads using rice flour, pregelatinized rice flour and/or pregelatinized starch as the main ingredients, with yeast or natural yeast, salt and sugars as secondary ingredients. Patent Document 2 discloses an automatic bread maker that automatically produces grain paste and automatically cooks bread using the grain paste. The automatic bread maker in Patent Document 2 is equipped with an automatic yeast dispenser that enables yeast to be automatically added to the grain paste.

JP 2005-323536 A JP 2016-150125 A

As mentioned above, breads that use rice flour instead of wheat are known, but yeast is used in these breads to give them a bread-like texture and shape. However, some allergy sufferers develop allergic reactions to yeast and other yeast-derived ingredients, so there is a demand for the development of breads that do not use yeast or other yeast-derived ingredients.

Therefore, in order to solve the problems of the conventional technology described above, the inventors have carried out research with the aim of producing a bread-like food that does not contain wheat, gluten, yeast, or yeast-derived components and has a texture and shape similar to that of bread.

As a result of intensive research to solve the above problems, the inventors have discovered that by baking a bread-like food from a bread-like food dough containing at least one type selected from cereals and potatoes other than wheat and pregelatinized starch, a bread-like food having a texture and shape similar to that of bread can be obtained even though it does not contain wheat, gluten, yeast, or yeast-derived components.
Specifically, the present invention provides the following [1] to [15].

[1] At least one selected from cereals and potatoes other than wheat;
A bread-like food comprising pregelatinized starch.
[2] The bread-like food according to [1], which contains potatoes and pregelatinized starch.
[3] The bread-like food according to [1] or [2], wherein the density of the bread-like food is less than 1.00 g/ ^cm3 .
[4] The bread-like food according to any one of [1] to [3], wherein the content of the leavening agent relative to the total mass of the bread-like food is 0.1 mass% or less.
[5] The bread-like food product according to [4], wherein the leavening agent is yeast or a component derived from yeast.
[6] The bread-like food according to any one of [1] to [5], which is gluten-free.
[7] The bread-like food according to any one of [1] to [6], further comprising β-starch.
[8] The bread-like food product according to [7], wherein the β-starch is hydroxypropylated starch.
[9] The bread-like food according to any one of [1] to [8], wherein the pregelatinized starch is a starch derived from corn.
[10] The bread-like food according to any one of [1] to [9], which is for freezing.
[11] A step of kneading a bread-like food dough containing at least one selected from cereals other than wheat and potatoes, pregelatinized starch, and water under conditions that allow air bubbles to be incorporated;
and heating the bread-like food dough.
[12] The method for producing a bread-like food product according to [11], wherein the kneading step is a step of kneading the bread-like food dough using a planetary centrifugal mixer.
[13] The method for producing a bread-like food product according to [12], wherein the revolution speed of the rotation-revolution type mixer is 100 to 300 rpm, and the rotation speed is 1.8 to 2.5 times the revolution speed.
[14] A bread-like food dough comprising at least one selected from cereals other than wheat and potatoes, pregelatinized starch, and water.
[15] The bread-like food dough according to [14], which contains air bubbles.

According to the present invention, it is possible to obtain a bread-like food product that has the same texture and shape as bread, even though it does not contain wheat, gluten, yeast, or yeast-derived components.

FIG. 1 is a photograph showing the appearance (a) and a cross-section (b) of an example of the bread-like food product of the present invention.

The present invention will be described in detail below. The following explanation of the constituent elements may be based on representative embodiments or specific examples, but the present invention is not limited to such embodiments. In this specification, a numerical range expressed using "~" means a range that includes the numerical values written before and after "~" as the lower and upper limits.

(Bread-like food)
The present invention relates to a bread-like food comprising at least one selected from cereals other than wheat and potatoes, and pregelatinized starch. In this specification, the term "bread-like food" refers to a food having the same texture and shape as regular "bread". Note that while regular "bread" is produced through a fermentation process using yeast, the "bread-like food" is a bread-like food produced without a fermentation process using yeast.

Since the bread-like food of the present invention has the above-mentioned configuration, it is a food that does not substantially contain wheat, gluten, yeast, and yeast-derived components. Here, the state of being substantially free of wheat, gluten, yeast, and yeast-derived components means that the wheat content relative to the total mass of the bread-like food is less than 10 μg/g, the gluten content relative to the total mass of the bread-like food is less than 10 μg/g, and the total content of yeast and yeast-derived components is less than 10 μg/g. Thus, since the wheat and gluten contents in the bread-like food of the present invention are within the above-mentioned ranges, the bread-like food is an allergen-free food that does not contain wheat-derived allergens (also called food for wheat allergy patients), and further, it can be said to be a gluten-free food. Furthermore, since the total content of yeast and yeast-derived components in the bread-like food of the present invention is within the above-mentioned range, it can also be said that the bread-like food is a yeast-free food (also called food for yeast allergy patients). The content of wheat, gluten, yeast, yeast and yeast-derived components can be determined using ELISA, Western blot, PCR, etc. If necessary, the above methods may be combined to determine the various contents.

Furthermore, because the bread-like food of the present invention contains pregelatinized starch, it has the same texture and shape as bread, even though it does not contain wheat, gluten, yeast, or yeast-derived components. In other words, although the bread-like food of the present invention is produced without a fermentation process, it has the same texture and shape as regular bread produced through a fermentation process using yeast or the like. The texture and shape of the bread-like food can be evaluated by actually eating the bread-like food or visually observing the appearance, but can also be evaluated by visually observing the cross-sectional shape of the bread-like food and comparing it with regular bread.

The bread-like food of the present invention preferably contains potatoes. That is, the bread-like food of the present invention is preferably a food containing potatoes and pregelatinized starch. The bread-like food of the present invention may contain other grains (excluding wheat) in addition to potatoes, but the content of potatoes is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and particularly preferably 100% by mass, based on the total mass of the potatoes and other grains (excluding wheat). Examples of potatoes in the bread-like food dough include potatoes, sweet potatoes, and taro, but potatoes are preferred. Potatoes contain more vitamins than grains such as rice flour, so bread-like foods containing potatoes as the main ingredient are also superior in terms of nutritional value.

Conventionally, when bread-like foods were produced using potatoes as the main ingredient, they had a chewy texture like mochi, and could not present a texture similar to that of bread. In addition, bread-like food dough made mainly from potatoes was sticky, making it difficult to mold for heating (baking), and did not rise sufficiently after heating (baking). For this reason, in order to achieve a texture and appearance similar to that of bread, wheat flour, yeast, etc. had to be used in addition to potatoes. The present invention solves these conventional problems by adding pregelatinized starch without using wheat flour, yeast, etc. As a result, it has been possible to successfully obtain a bread-like food that has a texture and appearance similar to that of bread, even though it does not substantially contain wheat, gluten, yeast, or yeast-derived components.

It is preferable that the bread-like food of the present invention is substantially free of leavening agents. Specifically, the content of leavening agents relative to the total mass of the bread-like food is 0.1% by mass or less. In this specification, when the content of leavening agents is 0.1% by mass or less, it can be said that the bread-like food is substantially free of leavening agents. Here, leavening agents are capable of expanding the dough of the bread-like food by generating gas. Leavening agents include biological leavening agents such as yeast and yeast-derived components that are widely used in the manufacture of ordinary bread, as well as chemical leavening agents such as baking soda and baking powder. In particular, in the present invention, it is preferable that the leavening agent is substantially free of yeast or yeast-derived components, and the total content of yeast and yeast-derived components is preferably 0.1% by mass or less.

In normal bread, a light texture is achieved by including an appropriate amount of air (air bubbles) inside the bread. Therefore, the density of normal bread is somewhat low. The bread-like food of the present invention also achieves a density that is the same as or lower than that of normal bread, thereby achieving a texture close to that of normal bread. Specifically, the density of the bread-like food of the present invention is preferably less than 1.00 g/cm ³ , more preferably 0.95 g/cm ³ or less, and even more preferably 0.90 g/cm ³ or less.

The texture and shape of a bread-like food can also be evaluated by visually observing the cut surface of the bread-like food and comparing it with regular bread. Specifically, if the ratio of the area in which air bubbles can be seen to the area of the cut surface of the bread-like food is large and sufficient rise can be confirmed, the texture and shape of the bread-like food can be evaluated as good.

The bread-like food of the present invention also has a certain degree of softness and elasticity. For example, when the bread-like food of the present invention is crushed from above and the load is released, it returns to its original shape. Furthermore, when the bread-like food is cut perpendicular to the thickness direction, the thickness of the cut surface returns to the same level as the original thickness. In this way, the bread-like food of the present invention has the same softness and elasticity as regular bread, and its texture and shape are also similar to those of regular bread.

The bread-like food of the present invention may be for freezing. The bread-like food obtained by heating the bread-like food dough described below may be stored or distributed in a frozen state. The bread-like food of the present invention maintains the same texture and shape as regular bread even after being thawed in the cold. In this way, the bread-like food of the present invention is freeze-resistant.

<Pregelatinized starch>
The bread-like food of the present invention contains pregelatinized starch. In the present invention, the bread-like food contains pregelatinized starch, thereby achieving the same texture and shape as normal bread. Furthermore, pregelatinized starch exhibits viscosity when dispersed in water. Therefore, by including pregelatinized starch in the dough that forms the bread-like food, the hardness and fluidity of the bread-like food dough can be adjusted to an appropriate range, which makes it easier to mold the bread-like food dough into a desired shape.

The type of starch for the pregelatinized starch is not particularly limited, and examples thereof include tapioca starch, potato starch, and starch derived from corn. Of these, the pregelatinized starch is preferably starch derived from corn, and it is more preferable to use at least one type selected from corn starch and waxy corn starch.

As the pregelatinized starch, it is preferable to use pregelatinized starch that has been subjected to esterification treatment, etherification treatment, oxidation treatment, alkali treatment, enzyme treatment, bleaching treatment, etc. Also, pregelatinized starch that has been subjected to multiple of these treatments can be used. Examples of pregelatinized starch that has been subjected to the above treatments include acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked starch, phosphorylated starch, phosphate monoesterified phosphate cross-linked starch, acid modified starch, alkali treated starch, enzyme treated starch, and bleached starch. By using pregelatinized starch that has been subjected to the above treatments, the bread-like food is more likely to have a texture and shape similar to that of normal bread. In particular, when the bread-like food is cut perpendicular to the thickness direction, the distribution of air bubbles on the cut surface is uniform, and sufficient expansion is confirmed. Furthermore, by using pregelatinized starch that has been subjected to the above-mentioned treatment, the hardness and fluidity of the dough of the bread-like food can be adjusted to a more appropriate range. Among them, the pregelatinized starch is preferably starch obtained by pregelatinizing corn-derived starch using a known method, and more preferably starch obtained by pregelatinizing corn starch. An example of a commercially available product of such pregelatinized starch is Conlets 400 (manufactured by Oji Corn Starch). By using such pregelatinized starch, it becomes easy to give the texture and shape of the bread-like food the same as that of regular bread.

As the alpha-hydroxypropylated starch, alpha-hydroxypropylated phosphate cross-linked starch may be used, and alpha-hydroxypropylated phosphate cross-linked potato starch or alpha-hydroxypropylated phosphate cross-linked tapioca starch may be used. As the alpha-hydroxypropylated phosphate cross-linked potato starch or alpha-hydroxypropylated phosphate cross-linked tapioca starch, commercially available products may be used, such as IF131 manufactured by Ingredion, Parsley P manufactured by Matsutani Chemical Co., Ltd., Furin 500, Furin 300, Furin 100, etc. manufactured by Oji Cornstarch Co., Ltd., Swery Gel 700, Swery Gel 200, etc. manufactured by Oji Cornstarch Co., Ltd.

<β-starch>
The bread-like food of the present invention preferably further contains β-starch. β-starch can exhibit good hardness by heat treatment, and thus a bread-like food having the same texture and elasticity as normal bread can be obtained. In addition, by using pregelatinized starch and β-starch in combination, the uniformity of the distribution of starch in the bread-like food dough is increased, and the hardness and fluidity of the bread-like food dough can be adjusted to an appropriate range, making it easier to achieve the same texture, shape, softness, and elasticity as normal bread. Furthermore, by using pregelatinized starch and β-starch in combination, the freezing resistance of the bread-like food is further improved.

The type of starch for the β-starch is not particularly limited, and examples of starch that can be used include tapioca starch, potato starch, and starch derived from corn. Examples of starch derived from corn include corn starch and waxy corn starch. Of these, the β-starch is preferably tapioca starch.

As the β-starch, it is preferable to use β-starch that has been subjected to esterification treatment, etherification treatment, oxidation treatment, alkali treatment, enzyme treatment, bleaching treatment, etc. In addition, β-starch that has been subjected to multiple of these treatments can also be used. Examples of β-starch that have been subjected to the above treatments include acetylated adipate cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked starch, phosphorylated starch, phosphate monoesterified phosphate cross-linked starch, acid modified starch, alkali treated starch, enzyme treated starch, and bleached starch. Among them, the β-starch is preferably at least one selected from hydroxypropylated starch, phosphate cross-linked starch, and acetylated adipate cross-linked starch (β-acetylated adipate cross-linked starch), and hydroxypropylated starch is particularly preferable. Hydroxypropylated starch also includes hydroxypropylated phosphate cross-linked starch (β-hydroxypropylated phosphate cross-linked starch). By using such β-starch, the freezing resistance of bread-like foods can be further improved.

As the hydroxypropylated starch, for example, hydroxypropylated tapioca starch is preferably used. As the hydroxypropylated tapioca starch, commercially available products such as National 7 and Ikaruga 100 can be used. As the phosphate cross-linked starch, for example, phosphate cross-linked tapioca starch is preferably used. As the phosphate cross-linked tapioca starch, commercially available products such as Gel Pro M and Miyako 500 can be used. As the β-hydroxypropylated phosphate cross-linked starch, for example, β-hydroxypropylated phosphate cross-linked tapioca starch is preferably used. As the β-hydroxypropylated phosphate cross-linked starch, commercially available products can be used, such as Purity CSC and Purity 4 manufactured by Ingredion, Yuri 8, Yuri, Farinex X15A, and Bara manufactured by Matsutani Chemical Co., Ltd., and Finetex S-1, Finetex S-2, Hikoboshi 300, Tenjin 300, Terasu 100, Maihama 100, Tanabata 300, Microlith 52, Microlith 54, Microlith 56, Trecomex AET1, Trecomex AET4, and Trecomex AET20 manufactured by Oji Cornstarch Co., Ltd.

The higher the degree of phosphate cross-linking of β-starch, the harder the texture tends to be, while the lower the phosphorylation intensity, the softer the texture tends to be. For this reason, it is also preferable to adjust the degree of phosphate cross-linking of β-starch depending on the type of bread-like food and the desired texture.

The swelling degree of β-starch is preferably 5 to 90, and more preferably 20 to 80. The swelling degree of β-starch is a value measured by the following method. First, β-starch is dispersed in water to a dry weight of 1.0 g/100 ml, heated at 90° C. for 30 minutes, and cooled to 30° C. to obtain a gelatinized liquid. Next, the gelatinized liquid is centrifuged (3000 rpm, 10 minutes) to separate it into a gel layer and a supernatant layer, and the weight of the gel layer is measured and designated as W _A. Next, the gel layer whose weight has been measured is dried (105° C., constant weight), and the weight is measured and designated as W _B , and W _A /W _B is the swelling degree.

<Optional ingredients>
The bread-like food of the present invention may contain optional ingredients other than the above-mentioned ingredients. Optional ingredients include those that may be contained in ordinary bread. However, the bread-like food of the present invention is substantially free of wheat and gluten, and is also substantially free of yeast and yeast-derived ingredients.

Optional ingredients include, for example, salt, sugar, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, pH adjusters, colorants, preservatives, fragrances, functional ingredients, oils and fats, etc. In particular, it is preferable that the bread-like food dough of the present invention contains at least one selected from salt, sugar, flavoring powders, seasonings, and oils and fats.

Examples of flavoring powders include fruit flavor powder, cocoa powder, matcha powder, curry powder, etc. Examples of seasonings include spices, herbs, consommé, cheese, coconut milk, methylcellulose, etc. Examples of acidulants include citric acid, acetic acid, lactic acid, gluconic acid, etc. Examples of sweeteners include sugars, sugar alcohols, stevia, aspartame, etc. Examples of flavorings include vanilla essence, butter flavoring, etc. Examples of fats and oils include animal fats and vegetable fats, as well as mayonnaise, etc. Examples of functional ingredients include ceramide, flaxseed, polyphenols, xylitol, indigestible dextrin, etc.

The bread-like food of the present invention may contain ingredients derived from the moisture contained in the bread-like food dough described below. For example, when the bread-like food dough contains soy milk, ingredients derived from soy milk may be contained. Note that since the bread-like food of the present invention is a food for patients with wheat or yeast allergies, it is also preferable that it does not contain any other allergens other than wheat and yeast. For example, it is also preferable that the milk content of the bread-like food relative to the total mass is less than 10 μg/g, and the egg content of the bread-like food relative to the total mass is less than 10 μg/g.

(Bread-like food dough)
The present invention also relates to a bread-like food dough containing at least one selected from cereals and potatoes other than wheat, pregelatinized starch, and water. The above-mentioned bread-like food is obtained by heating such a bread-like food dough. The manner of heating the bread-like food dough is not particularly limited, and examples of the heating method include baking, steaming, boiling, and deep-frying. Among them, the bread-like food dough of the present invention is suitable for "baking", and the bread-like food is preferably a baked product of the bread-like food dough.

The bread-like food dough contains water. Examples of water that the bread-like food dough may contain include water, soy milk, cow's milk, vegetable extract, vegetable juice, fruit juice, and concentrated fruit juice. It is also preferable that the bread-like food of the present invention does not contain milk as an allergen, and in this case, the water preferably contains at least one type selected from water and soy milk.

The moisture content in the bread-like food dough is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more, based on the total mass of the bread-like food dough. The moisture content is preferably 60% by mass or less, more preferably 50% by mass or less, based on the total mass of the bread-like food dough. By setting the moisture content in the bread-like food dough within the above range, the bread-like food dough becomes easier to handle and easier to mold. In addition, it becomes easier to make the texture of the bread-like food formed from the bread-like food dough closer to the texture of regular bread.

The moisture content in bread-like food dough can be calculated using the reduced pressure, heat and dry method in accordance with the analysis of the Standard Tables of Food Composition in Japan. The moisture content in bread-like food dough comes not only from added water, but also from the moisture contained in starch, potatoes and optional ingredients.

The total content of grains and potatoes other than wheat in the bread-like food dough is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, and particularly preferably 25% by mass or more, based on the total mass of the bread-like food dough. The total content of grains and potatoes other than wheat is preferably 80% by mass or less, and more preferably 70% by mass or less, based on the total mass of the bread-like food dough. The content of potatoes in the bread-like food dough is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and particularly preferably 100% by mass, based on the total mass of potatoes and other grains (excluding wheat). By setting the total content of grains and potatoes other than wheat within the above range, it becomes easier to make the texture and shape of the bread-like food formed from the bread-like food dough closer to the texture and shape of normal bread.

It is preferable that at least a portion of the potatoes in the bread-like food dough is present in a mashed state after heating. In other words, it is preferable that the bread-like food dough contains so-called mashed potatoes.

The content of pregelatinized starch in the bread-like food dough is preferably 7% by mass or more, more preferably 10% by mass or more, even more preferably 11% by mass or more, and particularly preferably 12% by mass or more, based on the total mass of the bread-like food dough. The content of pregelatinized starch is preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less, based on the total mass of the bread-like food dough. By setting the content of pregelatinized starch within the above range, it becomes easy to make the texture and shape of the bread-like food formed from the bread-like food dough closer to the texture and shape of normal bread. Furthermore, by setting the content of pregelatinized starch within the above range, the bread-like food dough becomes easier to handle, and the bread-like food dough becomes easier to mold.

The bread-like food dough preferably further contains β-starch, and in this case, the content of β-starch in the bread-like food dough is preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 3% by mass or more, based on the total mass of the bread-like food dough. Furthermore, the content of β-starch is preferably 30% by mass or less, and more preferably 20% by mass or less, based on the total mass of the bread-like food dough. By setting the content of β-starch within the above range, the freezing resistance of the bread-like food can be more effectively increased.

When β-starch is contained in the bread-like food dough, the mass ratio of pregelatinized starch to β-starch is preferably 5:5 to 9:1, more preferably 5:5 to 8:2, and even more preferably 6:4 to 8:2. By setting the mass ratio of pregelatinized starch to β-starch within the above range, the texture and shape of the bread-like food can be made closer to those of regular bread, while the freezing resistance of the bread-like food can be increased.

The bread-like food dough may contain optional ingredients. Examples of optional ingredients include the optional ingredients described above. When optional ingredients are contained in the bread-like food dough, the content of the optional ingredients in the bread-like food dough is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less, based on the total mass of the bread-like food dough.

Bread-like foods are obtained by heating such bread-like food dough, and it is preferable that the bread-like food dough before heating contains air bubbles. Such bread-like food dough is obtained by kneading the bread-like food dough under conditions that incorporate air bubbles. Whether the bread-like food dough contains air bubbles can be determined, for example, by observing the density, appearance, or cross-section of the dough. In the present invention, by incorporating air bubbles into the bread-like food dough before heating, it becomes easy to make the texture and shape of the bread-like food closer to those of regular bread. Thus, the bread-like food of the present invention is preferably a heated product (baked product) of bread-like food dough containing air bubbles.

(Method of producing bread-like food)
The method for producing the bread-like food of the present invention is not particularly limited, but preferably includes a step of kneading a bread-like food dough containing at least one selected from cereals and potatoes other than wheat, gelatinized starch, and water under conditions that allow air bubbles to be entrained, and a step of heating the bread-like food dough. When the bread-like food dough of the present invention contains β-starch, it is preferable to mix the β-starch in the kneading step. In this case, it is preferable that the β-starch is pre-dispersed in water or mixed with a powder containing gelatinized starch.

When using potatoes in the kneading step, it is preferable to provide a step of heating at least a portion of the potatoes and then mashing them before the kneading step. In this case, it is preferable to provide a mashing step (mashing step) after the potatoes are heat-treated. Methods for heat-treating potatoes include boiling, simmering, and microwave treatment. When using potatoes in the kneading step, powdered potatoes can also be used as a raw material.

In the kneading process, various agitators can be used, such as a whisk, a rubber spatula, a wooden spatula, a hand mixer, etc., but it is preferable to knead the bread-like food dough using a rotation-revolution type agitator. In the rotation-revolution type agitator used in the present invention, the agitator shaft rotates around its axis as the central axis in a fixed container and simultaneously revolves in the opposite direction. This allows air bubbles to be generated in the bread-like food dough. The revolution speed of the rotation-revolution type agitator is preferably 100 to 300 rpm, and the rotation speed is preferably 1.8 to 2.5 times the revolution speed. By setting the revolution speed of the rotation-revolution type agitator to the above conditions, it is possible to easily incorporate air bubbles into the bread-like food dough.

The bread-like food dough obtained in the kneading process contains air bubbles. After such bread-like food dough is molded into a desired shape, it is heated. Examples of the heating process include a baking process, a steam heating process, a process of boiling in a water bath, and a process of frying in an oil bath. Among these, the heating process is preferably a baking process or a steam heating process, and more preferably a baking process. In the baking process, an oven or the like can be used.

The heating temperature in the heating step is preferably 100°C or higher, more preferably 120°C or higher, and even more preferably 150°C or higher. The upper limit of the heating temperature is not particularly limited, but can be, for example, 250°C depending on the heating time. The heating treatment time in the heat treatment step can be set appropriately, but is preferably, for example, about 5 to 60 minutes.

In the method for producing a bread-like food product of the present invention, a step of leaving the bread-like food dough to stand for a certain period of time may be provided between the kneading step and the heating step. In this case, the standing time is preferably 1 minute or more, and more preferably 5 minutes or more. The standing time is preferably 120 minutes or less, more preferably 100 minutes or less, and even more preferably 60 minutes or less. The standing time refers to the time from the end of kneading to the start of heating. By providing a step of leaving the bread-like food dough to stand for a certain period of time between the kneading step and the heating step, it is possible to make the texture and shape of the bread-like food more similar to that of regular bread.

It is preferable that a molding step is carried out before the step of heating the bread-like food dough. The above-mentioned leaving step may be carried out before or after the molding step. The time required for the molding step may be included in the leaving time. In the molding step, the bread-like food dough containing air bubbles is cut to a desired size, and then shaped by rolling or cutting into a mold. The bread-like food dough containing air bubbles may also be shaped by putting it into a mold.

The bread-like food obtained by the above-mentioned process can be provided to patients with wheat allergies or yeast allergies. In addition, since the bread-like food obtained by the above-mentioned process is a gluten-free food, it can also be provided to patients with diseases such as gluten hypersensitivity and gluten intolerance.

The following manufacturing examples are provided to more specifically explain the characteristics of the present invention. The materials, amounts used, ratios, processing details, processing procedures, etc. shown in the following manufacturing examples can be modified as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be interpreted as being limited by the specific examples shown below.

(Production Example 1)
Peeled potatoes were heated in a 500W microwave oven for 5 minutes and mashed using a masher. Conletz 400 (Oji Cornstarch Co., Ltd.), powdered cheese, and salt were placed in a bag in the amounts shown in Table 1 to obtain a dry mix. Next, soy milk was added to the bag containing the dry mix in the amounts shown in Table 1, and the mixture was kneaded for 30 seconds at a revolution speed of 136 rpm using a KitchenAid (FMI Co., Ltd., KitchenAid Mixer KSM5) with the speed control lever set to No. 2. The rotation speed at this time was 306 rpm. Mashed potatoes were then added and kneaded for 30 seconds using KitchenAid No. 1, and the rotation speed knob was changed to No. 4 (revolution speed 200 rpm) and kneaded for 3 minutes. The rotation speed at this time was 450 rpm. p.m. Thus, a bread-like food dough was obtained. This bread-like food dough was left to stand at room temperature for 10 minutes, and then baked in an oven at 180°C for 25 minutes to obtain a bread-like food.

(Production Examples 2 and 3)
Bread-like food dough and bread-like food were obtained in the same manner as in Production Example 1, except that the type of processed starch and the amount of each ingredient were changed as shown in Table 1.

(Production Example 4)
A bread-like food dough and a bread-like food were obtained in the same manner as in Production Example 1, except that rice flour was used instead of mashed potato and the amounts of each ingredient were changed as shown in Table 1.

(Production Example 5)
Bread-like food dough and bread-like food were obtained in the same manner as in Production Example 1, except that strong flour and potato starch were used instead of the processed starch and the amounts of each ingredient were changed as shown in Table 1.

(evaluation)
<Density>
A rectangular parallelepiped measuring 2.0-3.0 cm in length x 2.0-3.0 cm in width x 1.0-1.5 cm in height was cut out from the center of the resulting bread with a knife. The volume of the rectangular parallelepiped was calculated from the length (cm) x width (cm) x height (cm), and the weight of the rectangular parallelepiped was measured to calculate the density using the following formula.
Density (g/cm ³ ) = measured weight of rectangular solid / volume of rectangular solid

<Cross-section properties>
The bread was cut near the center in the thickness direction and perpendicular to the thickness direction, and the ratio of the area where air bubbles were observed to the area of the cut surface was calculated using the following formula and evaluated according to the following criteria. Note that air bubbles on the cut surface were defined as those with a short axis direction of the bubble cross section of 1 mm or more.
Percentage of area where air bubbles are visible (%) = Area where air bubbles are visible / Total area of cut surface × 100
◎: The ratio of the area where air bubbles can be seen to the area of the cut surface is 50% or more. ○: The ratio of the area where air bubbles can be seen to the area of the cut surface is 30% or more but less than 50%. △: The ratio of the area where air bubbles can be seen to the area of the cut surface is 20% or more but less than 30%. ×: The ratio of the area where air bubbles can be seen to the area of the cut surface is less than 20%.

In the bread-like food of Production Example 1, air bubbles could be observed on the cross section, and a texture closest to that of bread was obtained. FIG. 1(a) is a photograph of the appearance of the bread-like food of Production Example 1, and FIG. 1(b) is a photograph of the cut surface of the bread-like food of Production Example 1. In Production Examples 2 and 3, air bubbles could be observed on the cross section, and a firm texture was obtained. In Production Example 4, although the number of air bubbles was smaller than in Production Example 1, air bubbles were still visible, and a springy texture was obtained. Production Example 5 had a texture similar to potato mochi, and did not have a bread-like texture.

Claims (10)

A bread -like food product comprising potatoes, gelatinized starch, and β-starch,
The content of the potatoes is 50% by mass or more based on the total mass of the potatoes and other grains,
A bread-like food product that is substantially free of yeast or yeast-derived leavening agents, wheat, and gluten. 2. The bread-like food product of claim 1, wherein the density of the bread-like food product is less than 1.00 g/ ^cm3 . The bread-like food product according to claim 1 or 2, wherein the β-starch is hydroxypropylated starch. The bread-like food according to any one of claims 1 to 3, wherein the pregelatinized starch is starch derived from corn. The bread-like food product according to any one of claims 1 to 4, which is intended for freezing. A step of kneading a bread-like food dough containing potatoes, gelatinized starch, β-starch, and water, and substantially free of yeast or a leavening agent which is a yeast-derived component, wheat, and gluten, under conditions that incorporate air bubbles;
A method for producing a bread-like food, comprising the step of heating the bread-like food dough ,
A method for producing a bread-like food, wherein the content of the potatoes in the bread-like food dough is 50 mass% or more based on the total mass of the potatoes and other grains. The method for producing a bread-like food product according to claim 6, wherein the kneading step is a step of kneading the bread-like food dough using a rotation-revolution type mixer. The method for producing a bread-like food product according to claim 7, wherein the revolution speed of the rotation-revolution type mixer is 100 to 300 rpm, and the rotation speed is 1.8 to 2.5 times the revolution speed. A bread-like food dough containing potatoes, gelatinized starch, β-starch, and water, and substantially free of yeast or a leavening agent which is a yeast-derived component, wheat, and gluten,
The bread-like food dough has a potato content of 50% by mass or more based on the total mass of the potato and other grains. The bread-like food dough according to claim 9, which contains air bubbles.

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