Starch-containing puffed composition and method for producing same

Abstract

To provide a puffed composition containing starch as a main component, which maintains a puffed state even after heat treatment and is endowed with a texture unique to puffed foods. The composition satisfies all of the following (1) to (6): (1) The starch content of the entire composition is 15% by mass or more in terms of dry mass. (2) The moisture content of the composition on a dry basis is less than 150% by mass. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more in terms of dry mass. (5) A molecular weight distribution curve (MWDC) in the range of molecular weight logarithm of 3.5 or more and less than 8.0 obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A]. 3.5-8.0 ) the ratio of the area under the curve in the range of logarithm of molecular weight of 3.5 or more and less than 6.5 to the total area under the curve (AUC1) is more than 60%. (6) The particle size d in the particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm. (However, [Step a], [Condition A], and [Step b] are as described in the claims.)

Description

[Technical Field]

[0001] The present invention relates to a puffed composition containing starch and a method for producing the same. [Background technology]

[0002] In the past, in puffed foods whose main component is starch, when a large amount of relatively low molecular weight starch was added, the food was easily puffed and had a quality that made it easy to feel the texture unique to puffed foods, but there was a problem that the food was unable to maintain its puffed state after heat treatment and rapidly deflated, resulting in a loss of texture.On the other hand, when a large amount of relatively high molecular weight starch was added, the food was more likely to maintain its puffed state, but the composition became hard, making it difficult to fully feel the texture unique to puffed foods.

[0003] As a technology related to such puffed foods, Patent Document 1 (JP 2018-061480 A) discloses that gluten-free bread, which does not contain gluten contained in wheat, etc., is obtained by adding soy flour and rice flour in a specific ratio, thereby sufficiently expanding even without gluten and having excellent palatability. Furthermore, Patent Document 2 (JP 2018-099096 A) discloses that a wheat-based puffed food is obtained by adding a specific cellulose preparation to prevent deterioration of flavor while suppressing oven dropping and buckling during puffing, as well as shrinkage over time after puffing, resulting in a voluminous yet light and soft texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-061480 [Patent Document 2] Japanese Patent Application Publication No. 2018-099096 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the invention described in Patent Document 1 had the problem that the relatively high molecular weight starch contained in rice hardens when heated, making it difficult to fully experience the texture unique to puffed foods. Furthermore, the invention described in Patent Document 2 is a technology for reinforcing the network structure of gluten contained in wheat with a cellulose preparation in a composition whose main component is wheat, and is not applicable to compositions whose main component is starch and has a completely different structure.

[0006] The present invention has been made in consideration of the above-mentioned problems, and one of its objects is to provide a puffed composition containing starch as its main component, which maintains its puffed state even after heat treatment and is imparted with the texture unique to puffed foods. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that, in a puffed composition containing starch as a main component, the moisture content on a dry basis, the starch gelatinization degree, and the dietary fiber content are adjusted to predetermined values ​​or more, and the molecular weight distribution curve (MWDC) of the component obtained by processing the puffed composition according to the following [Procedure a] is in the logarithmic range of molecular weights of 3.5 or more and less than 8.0. 3.5-8.0 ) the ratio of the area under the curve in the range of molecular weight logarithm 3.5 or more and less than 6.5 to the total area under the curve (AUC1) is adjusted to a predetermined value or more, and the particle diameter d after ultrasonic treatment after starch and protein hydrolysis treatment 50 The present inventors have found that by adjusting the temperature to be less than a predetermined value, it is possible to obtain a puffed composition containing starch as the main component, which maintains the puffed state even after heat treatment and is endowed with the texture unique to puffed foods, thereby solving the above-mentioned problems and have completed the present invention.

[0008] That is, the present invention provides, for example, the aspects described in the following sections. [Item 1] A puffed composition that satisfies all of the following (1) to (6): (1) The starch content of the entire composition is, in dry mass terms, 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less. (2) The moisture content of the composition on a dry basis is less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, or less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. There is no lower limit, but it may be, for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or less, or 99% by mass or less. (4) The dietary fiber content of the composition is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, calculated on a dry mass basis, and the upper limit is not limited, but is, for example, 40% by mass or less, or 35% by mass or less, or 30% by mass or less. (5) A molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of logarithm of molecular weight of 3.5 or more and less than 8.0 obtained by treating the composition according to the following [Procedure a] and analyzing the components obtained under the following [Condition A]. 3.5-8.0"), the ratio of the area under the curve in the section where the logarithm of the molecular weight is 3.5 or more and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC1") is more than 60%, more than 63%, more than 65%, more than 67%, or more than 70%, and there is no upper limit, but it is, for example, 100% or less, 90% or less, or 80% or less. [Step a] After the composition is pulverized, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained. [Condition A] 0.30% by mass of the component obtained by treatment in step a is dissolved in 1 M aqueous sodium hydroxide solution, and after allowing to stand at 37°C for 30 minutes, an equal volume of water and an equal volume of eluent are added. The solution is filtered through a 5 μm filter, and 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution. (6) The particle size d in the particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to the following [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm, or 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, or 50 μm or less, and there is no lower limit, but it is, for example, 1 μm or more, more preferably 3 μm or more, or 5 μm or more. [Step b] A 6% by weight aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by weight of α-amylase at 20°C for 3 days. [Item 2] The molecular weight distribution curve (MWDC 3.5-8.0 Item 2. The composition according to Item 1, wherein the ratio of the area under the curve in the range of logarithm of molecular weight of 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC2") is 40% or less, or 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%, and the lower limit is not limited, but is, for example, 0% or more, or 3% or more, or 5% or more. [Item 3] The molecular weight distribution curve (MWDC 3.5-8.0Item 3. The composition according to Item 1 or 2, wherein the ratio of the area under the curve in the logarithm of molecular weight interval of 3.5 or more and less than 6.5 to the total area under the curve (AUC1), the ratio of the area under the curve in the logarithm of molecular weight interval of 6.5 or more and less than 8.0 to the total area under the curve (AUC2) (hereinafter referred to as the "[AUC2] / [AUC1] ratio") is less than 0.68, or less than 0.67, or less than 0.65, or less than 0.61, or less than 0.56, or less than 0.51, or less than 0.45, or less than 0.40, or less than 0.35, or less than 0.30, or less than 0.25, or less than 0.20, or less than 0.15, and the lower limit is not limited, but is, for example, 0.00 or more, or 0.03 or more, or 0.05 or more. [Item 4] The molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm 6.5 or more and less than 9.5 obtained by analyzing the component obtained by treating the composition by the above [Step a] under the above [Condition A]. 6.5-9.5 The composition according to any one of Items 1 to 3, wherein the ratio of the area under the curve in the section where the logarithm of molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC3") is 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more, and the upper limit is not limited, but is, for example, 100% or less. [Item 5] The molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm 3.5 or more and less than 6.5 obtained by analyzing the component obtained by treating the composition by the above [Step a] under the above [Condition A] 3.5-6.5 The composition according to any one of Items 1 to 4, wherein in the analysis of the α-amino acid sequence of the present invention, the ratio of the area under the curve in the range where the logarithm of the molecular weight is 3.5 or more and less than 5.0 to the total area under the curve (hereinafter referred to as "AUC4") is 8% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 45% or more, or 50% or more, and the upper limit is not limited, but is, for example, 100% or less, or 80% or less, or 60% or less. [Item 6] The composition according to any one of Items 1 to 5, wherein the logarithm of the mass average molecular weight, obtained by treating the composition according to [Step a] and analyzing the component obtained under [Condition A], is less than 7.5, or less than 7.0, or less than 6.5, or less than 6.0, and the lower limit is not limited, but is, for example, greater than 5.0, or greater than 5.5. [Item 7] The composition is treated by the above [Step a] to separate the components obtained under the above [Condition A], and the separated fractions with a logarithm of the mass molecular weight of 5.0 or more and less than 6.5 are collected. One part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM) and the absorbance at 660 nm (ABS 5.0-6.5 7. The composition according to any one of items 1 to 6, wherein the σ is 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more, and the upper limit is not limited, but is, for example, 3.00 or less, or 2.50 or less, or 2.00 or less. [Item 8] The composition according to any one of Items 1 to 7, wherein the total porosity of the expanded composition is greater than 1%, or greater than 2%, or greater than 3%, or greater than 4%, or greater than 5%, or greater than 6%, or greater than 7%, or greater than 8%, or greater than 9%, or greater than 10%, or greater than 11%, or greater than 12%, or greater than 13%, or greater than 14%, or greater than 15%, or greater than 20%, particularly greater than 30%, and the upper limit is not limited, but is, for example, 90% or less, or 80% or less. [Item 9] The composition according to any one of Items 1 to 8, wherein the composition is frozen at −25° C., and then frozen sections C are cut along the cutting surface C to a thickness of 30 μm. The sections C are stained with calcofluor white (CFW) and observed under a fluorescence microscope. The average longest diameter of the CFW-stained area is less than 450 μm, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, or 50 μm or less, and the lower limit is not limited, but is, for example, 1 μm or more, or 3 μm or more. [Item 10] The composition according to Item 9, wherein the CFW stained area is embedded in an iodine stained area. [Item 11] The composition according to any one of Items 1 to 10, wherein the composition is frozen at −25° C., and then a frozen section C is cut along a cutting plane C to a thickness of 30 μm, and the frozen section C is analyzed under the following [Condition C], and at least one of the following (c1) to (c3) is satisfied: [Condition C] Frozen sections of the composition are analyzed by imaging mass spectrometry using NANO-PALDI MS (nano-particle-assisted laser desorption / ionization mass spectrometry) using iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization-assisting agent. (c1) Average brightness (hereinafter referred to as "AV") calculated from the signal intensity of m / z 66.88278 66.88278 ") and the average brightness (hereinafter referred to as "AV") calculated from the signal intensity of m / z 80.79346. 80.79346 ") and the multiplication value (AV 66.88278 ×AV 80.79346 ) is 120 or more, or 150 or more, or 180 or more, or 200 or more, or 220 or more, or 250 or more, or 270 or more, or 300 or more, or 350 or more, or 400 or more, or 450 or more, and there is no upper limit, but it is, for example, 3000 or less, or 2000 or less. (c2) Standard deviation of the brightness in the signal intensity distribution of m / z 66.88278 (hereinafter referred to as SD 66.88278 ") is 16.0 or more, or 18.0 or more, or 19.0 or more, or 20.0 or more, or 22.0 or more, or 24.0 or more, and there is no upper limit, but it is, for example, 100 or less, or 80 or less, or 60 or less, or 50 or less. (c3) Standard deviation of the brightness in the signal intensity distribution of m / z 80.79346 (hereinafter referred to as SD 80.79346 ") is 4.0 or more, or 4.5 or more, or 5.0 or more, or 5.5 or more, or 6.0 or more, or 6.5 or more, or 7.0 or more, or 7.5 or more, or 8.0 or more, or 8.5 or more, or 9.0 or more, and there is no upper limit, but it is, for example, 80 or less, or 70 or less, or 60 or less, or 50 or less, or 40 or less. [Item 12] The composition according to any one of Items 1 to 11, wherein α is the weighted average perimeter of voids within the composition, and β is the weighted average area of ​​the voids, and α / β is 1.5% or less, or 1.4% or less, or 1.3% or less, or 1.2% or less, or 1.1% or less, or 1.0% or less, or 0.9% or less, or 0.8% or less, or 0.7% or less, or 0.6% or less, or 0.5% or less, and the lower limit is not limited, but is, for example, 0.00% or more, or 0.005% or more, or 0.01% or more, or 0.02% or more, or 0.03% or more, or 0.04% or more, or 0.05% or more, or 0.10% or more, or 0.15% or more. [Item 13] The density of the composition is 1.0 g / cm 3 Less than or equal to 0.90 g / cm 3 Less than or 0.80 g / cm 3 Less than or equal to 0.70 g / cm 3 Less than or equal to 0.60 g / cm 3 The lower limit is not limited, but is, for example, 0.10 g / cm 3 More than or equal to 0.15 g / cm 3 More than or equal to 0.20 g / cm 3 More than or equal to 0.25 g / cm 3 More than or equal to 0.30 g / cm 3 Item 13. The composition according to any one of Items 1 to 12, wherein the composition is greater than 100%. [Item 14] The composition according to any one of Items 1 to 13, wherein the composition satisfies (7). (7) Satisfy the following (a) and / or (b): (a) When a 6% suspension of the pulverized composition is observed, the starch granule structure observed is 300 granules / mm 2 or less, or 250 pieces / mm 2 or less, or 200 pieces / mm 2 or less, or 150 pieces / mm 2 or less, or 100 pieces / mm 2 or less, or 50 pieces / mm 2 or less, or 40 pieces / mm 2 or less than 30 pieces / mm 2 or less, or 20 pieces / mm 2 or less, or 10 pieces / mm 2 or less, or 5 pieces / mm 2The lower limit is not limited, but for example, 0 pieces / mm 2 That's all. (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, and although there is no lower limit, it is, for example, above 50°C, or 55°C or more, or 60°C or more. [Item 15] The composition according to any one of Items 1 to 14, wherein the protein content of the composition is, in dry mass terms, 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, and the upper limit is not limited, but is, for example, 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less. [Item 16] The composition according to any one of Items 1 to 15, wherein the total oil and fat content of the composition is, in terms of dry mass, 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, and the upper limit is not limited, but is, for example, 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less. [Item 17] The composition according to any one of Items 1 to 16, wherein the ratio of the liquid oil to the total oil content of the composition is 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less. [Item 18] The composition according to any one of Items 1 to 17, wherein the composition comprises pulses and / or millet. [Item 19] The composition according to Item 18, wherein the moisture content of the beans and / or cereals on a dry basis is less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass, and the lower limit is not limited, but is, for example, 0% by mass or more, or 0.01% by mass or more. [Item 20] The composition according to Item 18 or 19, wherein the beans are mature beans. [Item 21] The composition according to any one of Items 18 to 20, wherein the legume is one or more legumes selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. [Item 22] The composition according to any one of Items 18 to 21, wherein the cereals are one or more selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. [Item 23] The beans and / or cereals have a particle diameter d after ultrasonic treatment 90 23. The composition according to any one of items 18 to 22, wherein the particle size is less than 500 μm, or 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 275 μm or less, or 250 μm or less, or 225 μm or less, or 200 μm or less, or 175 μm or less, or 150 μm or less, or 125 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less, and the lower limit is not limited, but the composition is in a powder form, for example, 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more, or 15 μm or more. [Item 24] The composition according to any one of Items 18 to 23, wherein the total content of pulses and / or miscellaneous grains is, in dry mass terms, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less. [Item 25] The composition according to any one of Items 18 to 24, wherein the content of starch contained in the beans and / or cereals relative to the total starch content of the composition is 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less. [Item 26] The composition according to any one of Items 18 to 25, wherein the content of protein contained in pulses and / or millet relative to the total protein content of the composition is 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less. [Item 27] ​​The composition according to any one of Items 1 to 26, wherein the wheat content of the composition is 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, or is substantially free of wheat or wheat-based ingredients, or is not limited to a lower limit, but is, for example, 0% by mass or 0% by mass or more. [Item 28] The composition according to any one of Items 1 to 27, wherein the content of wheat-derived protein relative to the total protein content of the composition is 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or is substantially free of wheat-derived protein, or is free of wheat-derived protein, and the lower limit is not limited, but is, for example, 0% by mass or 0% by mass or more. [Item 29] The composition according to any one of Items 1 to 28, wherein the composition is substantially free of gluten. [Item 30] The composition according to any one of Items 1 to 29, wherein the composition contains a localized portion of a dietary fiber of an edible plant. [Item 31] The composition according to Item 30, wherein the dietary fiber-containing portion comprises the seed coat of a bean. [Item 32] The composition according to any one of Items 1 to 31, wherein the total content of the edible parts of beans and / or millet and the parts of edible plants containing dietary fiber is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 50% by mass or more, calculated on a dry mass basis, and the upper limit is not limited, but is, for example, 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. [Item 33] The composition according to any one of Items 1 to 32, which contains both an edible part of a bean and a part of a bean containing dietary fiber. [Item 34] The composition according to any one of Items 30 to 33, wherein the dietary fiber-containing portion of an edible plant contains a dietary fiber-containing portion of plantain. [Item 35] The composition according to any one of Items 30 to 34, wherein the dietary fiber-containing portion of an edible plant contains a dietary fiber-containing portion that has been enzymatically treated. [Item 36] The composition according to Item 35, wherein the enzyme treatment is treatment with xylanase and / or pectinase. [Item 37] The composition according to any one of Items 30 to 36, wherein the composition is a non-leavened composition or a leavened composition. [Item 38] A method for producing the composition according to any one of Items 1 to 28, comprising the following steps (i) and (ii): (i) A step of preparing a dough composition that satisfies all of the following (1) to (5). (1) The starch content of the composition is, on a wet weight basis, 8.0% by weight or more, or 9.0% by weight or more, or 10.0% by weight or more, or 12.0% by weight or more, or 14.0% by weight or more, or 16.0% by weight or more, or 18.0% by weight or more, and the upper limit is not limited, but is, for example, 60% by weight or less, or 55.0% by weight or less, or 50.0% by weight or less, or 45.0% by weight or less, or 40.0% by weight or less, or 35.0% by weight or less, or 30.0% by weight or less. (2) The moisture content of the composition on a dry basis is greater than 40% by mass, or greater than 45% by mass, or greater than 50% by mass, or greater than 55% by mass, or greater than 60% by mass, or greater than 65% by mass, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 100% by mass or more; the upper limit is not limited, but is, for example, 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or 175% by mass or less, or 150% by mass or less. (3) The dietary fiber content of the composition is 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, calculated on a wet mass basis, and the upper limit is not limited, but is, for example, 30% by mass or less, or 20% by mass or less. (4) The starch-degrading enzyme activity of the composition is, on a dry mass basis, 0.2 U / g or more, or 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more, and the upper limit is not limited, but is, for example, 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less. (5) The particle size d in the particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to the above [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, and the lower limit is not limited, but is, for example, 1 μm or more, particularly 5 μm or more, or 7 μm or more. (ii) a step of leavening the dough composition of step (i) by heat treatment, wherein the rate of increase in the AUC1 value of the composition before and after the heat treatment is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and the upper limit is not limited, but is, for example, 500% or less, or 400% or less, or 300% or less, or 250% or less, or 210% or less, or 200% or less, or 150% or less, or 100% or less, or 95% or less, or 90% or less, or 85% or less, or 80% or less, or 75% or less. or 70% or less, or 65% or less, and the rate of decrease in dry weight basis moisture content is 5% by mass or more, or 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. [Item 39] The manufacturing method according to Item 38, wherein the dough composition of step (i) satisfies the following (6-1). (6-1) Satisfy the following (c-1) and / or (d-1). (c-1) When observing a 6% suspension of ground dough composition, the starch granule structure observed is 40 granules / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 Although there is no upper limit, for example, 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 The following is the result. (d-1) When a 14% by mass water slurry of the ground dough composition is measured using a Rapid Visco Analyzer by heating from 50°C to 140°C at a heating rate of 12.5°C / min, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but it is, for example, 140°C or lower, or 135°C or lower, or 130°C or lower. [Item 40] The manufacturing method according to Item 38 or 39, wherein the step (ii) satisfies the following (6-2): (6-2) Satisfy the following (c-2) and / or (d-2). (c-2) When observing a 6% suspension of the ground product of the composition, the number of starch granules decreased by 10 granules / mm 2 or more, or 20 pieces / mm 2 or more than 30 pieces / mm 2 or more than 40 pieces / mm 2 or more than 50 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 Although there is no upper limit, for example, 100,000 pieces / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 The following is the result. (d-2) When a 14% by mass water slurry of the ground material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer and measured, the decrease in the gelatinization peak temperature before and after step (ii) is 5% or more, or 10% or more, or 15% or more, or 20% or more, and there is no upper limit, but it is, for example, 100% or less (i.e., the peak is no longer detectable), or 60% or less, or 50% or less, or 45% or less, or 40% or less. [Item 41] The method according to any one of items 38 to 40, wherein the dough composition of step (i) contains pulses and / or cereals. [Item 42] The method of producing pulses and / or millet according to Item 41, wherein the pulses and / or millet have been heated so that the temperature decrease difference of the gelatinization peak temperature is 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less, and the lower limit is not limited, but the pulses and / or millet are heated so that the temperature decrease difference of the gelatinization peak temperature is, for example, 0°C or more, particularly 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more. [Item 43] In the dough composition of the step (i), the beans and / or cereals have a particle diameter d 90 Item 43. The method according to Item 41 or 42, wherein the powder has a particle size of less than 500 μm, or 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, and the lower limit is not limited, but the powder has a size of, for example, 1 μm or more, particularly 5 μm or more, or 7 μm or more, or 10 μm or more. [Item 44] A method according to any one of Items 41 to 43, wherein in the dough composition of step (i), 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more of the starch-degrading enzyme activity is derived from pulses and / or millet, although there is no upper limit, for example, 100% or less. [Item 45] The method of any one of Items 38 to 44, wherein the AUC3 of the dough composition in step (i) is 30% or more, or 35% or more, or 40% or more, or 45% or more, or 50% or more, or 55% or more, or 60% or more, or 65% or more, or 70% or more, or 80% or more, or 90% or more, and the upper limit is not limited, but is, for example, 100% or less, or 98% or less. [Item 46] The method of any one of Items 38 to 45, wherein the rate of decrease in AUC2 before and after the heat treatment in step (ii) is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but it is, for example, 100% or less, or 90% or less. [Item 47] The production method according to any one of Items 38 to 46, wherein the rate of decrease in the [AUC2] / [AUC1] ratio before and after the heat treatment in step (ii) is 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but it is, for example, 100% or less, or 90% or less, or 80% or less. [Item 48] The increase rate of the total porosity before and after the heat treatment in step (ii) is 1% or more, or 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, and the upper limit is not limited, but is, for example, 10,000% or less, or 8,000% or less, or 6,000% or less, or 4,000% or less, or 2,000% or less, or 1,000% or less, or 500% or less, or 300% or less, or 200% or less, or 150% or less. The manufacturing method according to any one of items 38 to 47. [Item 49] The absorbance at 660 nm (ABS) before and after the heat treatment in step (ii) 5.0-6.5 49. The method according to any one of Items 38 to 48, wherein the increase difference between the ratio of the total weight of the polymer to the total weight of the polymer is 0.03 or more, or 0.04 or more, or 0.05 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, and the upper limit is not limited, but is, for example, 3.00 or less, or 2.50 or less, or 2.00 or less, or 1.50 or less, or 1.00 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less. [Item 50] The method according to any one of Items 38 to 49, wherein at least one of the following (c1) to (c3) is satisfied before and after the heat treatment in step (ii): (c1) the multiplication value AV 66.88278 ×AV 80.79346 The rate of increase is 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 100% or more, and there is no upper limit, but it is, for example, 1000% or less, or 700% or less, or 400% or less. (c2) the standard deviation SD 66.88278 The rate of increase is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but it is, for example, 500% or less, or 400% or less, or 350% or less, or 300% or less, or 200% or less. (c3) the standard deviation SD 80.79346 The rate of increase is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 100% or more, or 200% or more, or 300% or more, and there is no upper limit, but it is, for example, 1000% or less, or 800% or less, or 600% or less. [Item 51] The method according to any one of Items 38 to 50, wherein the dough composition of step (i) contains a dietary fiber-containing portion of an edible plant. [Item 52] The method according to Item 51, wherein the dough composition of step (i) contains a dietary fiber-containing portion of an edible plant in an amount of 0.1% by weight or more, 0.2% by weight or more, or 0.3% by weight or more, or 0.4% by weight or more, or 0.5% by weight or more, or 1.0% by weight or more, or 1.5% by weight or more, based on the wet weight of the dough composition. The upper limit is not limited, but the amount may be, for example, 20% by weight or less, or 15% by weight or less, or 10% by weight or less, or 7.5% by weight or less, or 5.0% by weight or less. [Item 53] A manufacturing method according to Item 51 or 52, wherein the part of the edible plant containing dietary fiber includes the seed coat of a bean. [Item 54] The method according to any one of Items 51 to 53, wherein the dough composition of step (i) contains both the edible part of the legume and the dietary fiber-containing part of the legume. [Item 55] A method according to any one of Items 51 to 54, wherein the part of the edible plant containing dietary fiber includes the seed coat of plantain. [Item 56] The method of any one of Items 51 to 55, which comprises enzymatically treating a portion of an edible plant where dietary fiber is present. [Item 57] The method according to Item 56, wherein the enzyme treatment is xylanase and / or pectinase treatment. [Item 58] A production method according to Item 56 or 57, which comprises performing an enzyme treatment in step (i) and / or step (ii). [Item 59] The method of producing according to Item 58, wherein step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) A step of yeast fermenting the dough composition of (i). (ii-b) baking the yeast-fermented composition of (ii-a). [Item 60] The method of any one of Items 38 to 59, wherein step (ii) includes the following steps (ii-1a) and (ii-1b): (ii-1a) A step of kneading the dough composition of (i) while heating it at a temperature of 100°C or higher under pressure. (ii-1b) A step of returning the kneaded composition of (ii-1a) to atmospheric pressure at a temperature of 100°C or higher. [Item 61] The method of any one of Items 38 to 59, wherein step (ii) includes the following steps (ii-2a) and (ii-2b): (ii-2a) A step of mixing air bubbles and / or leavening agents into the dough composition of (i). (ii-2b) A step of heat-treating the mixed composition of (ii-2a) at an arbitrary temperature. [Item 62] Beans and / or miscellaneous grains for use in step (i) of the manufacturing method according to any one of items 38 to 61, which satisfy the following (c-3) and / or (d-3): (c-3) When observing a 6% suspension of the ground dough composition, the starch granule structure observed is 40 granules / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 Although there is no upper limit, for example, 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm2 The following is the result. (d-3) When a 14% by mass water slurry of the ground dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer and measured, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but it is, for example, 140°C or lower, or 135°C or lower, or 130°C or lower. [Item 63] Beans and / or grains according to Item 62, which have been subjected to a heating treatment so that the temperature drop difference in the gelatinization peak temperature is 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less, and the lower limit is not limited, but for example, 0°C or more, particularly 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more. [Section 64] Item 38 to 61. An enzyme-treated plantago husk for use in step (i) of the manufacturing method according to any one of items 38 to 61. [Item 65] An enzyme-treated product of psyllium seed coat according to Item 64, wherein the enzyme treatment is xylanase and / or pectinase treatment. [Effects of the Invention]

[0009] According to the present invention, there is provided a puffed composition containing starch as a main component, which maintains its puffed state even after heat treatment and is endowed with the texture unique to puffed foods. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below with reference to specific embodiments, but the present invention is not limited to the following embodiments and can be embodied in any form without departing from the spirit of the present invention.

[0011] In addition, when multiple upper limit values ​​and / or multiple lower limit values ​​are indicated for any numerical range specification in the present invention, even if not otherwise specified, a numerical range specification combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly described, and further, all numerical ranges obtained by combining any upper limit value among the upper limit values ​​and any lower limit value among the lower limit values ​​are intended to be the subject of the present invention. For example, in the definition of the range of AUC1 described below, the statements "usually more than 60%, particularly preferably more than 63%, or more than 65%, or more than 67%, and particularly preferably more than 70%" and "usually can be 100% or less, or 90% or less, or 80% or less" mean that all numerical ranges obtained by any combination of the disclosed upper and lower limits, i.e., more than 60% and 100% or less, more than 60% and 90% or less, more than 60% and 80% or less, more than 63% and 100%, more than 63% and 90% or less, more than 63% and 80% or less, more than 65% and 100%, more than 65% and 90%, more than 65% and 80%, more than 67% and 100%, more than 67% and 90%, more than 67% and 80%, more than 70% and 100%, more than 70% and 90%, and more than 70% and 80% are all included in the scope of the present invention.

[0012] [Starch-containing puffing composition] One aspect of the present invention relates to a puffed composition containing starch (hereinafter, appropriately referred to as the "starch-containing puffed composition of the present invention," "puffed composition of the present invention," or simply the "composition of the present invention"). In the present invention, a "puffed composition" refers to a composition having voids of a certain size or more within the composition. Typically, a puffed composition can be produced by expanding a liquid or gas within a dough composition, thereby increasing the void volume, and then cooling the composition to harden it. Specific examples include cereal puffs produced by applying pressure to ingredients containing dried edible plants and then suddenly releasing the pressure to normal pressure, thereby expanding and evaporating the moisture in the ingredients, and puffing them. Also included are cereal puffs produced by adding water to powder of dried edible plants and kneading them under heat and pressure to form a dough composition, which is then rapidly depressurized, causing the moisture within the composition to rapidly evaporate, increasing the void volume, and cooling and hardening the dough composition by the heat of vaporization. Also included are foods such as bread or similar waffles (sometimes referred to as bread-like foods) that are bulk puffed compositions produced by expanding the void volume within a dough composition using a leavening agent (typically baking powder, which generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas generated by yeast fermentation through heat treatment, followed by cooling and hardening the dough composition. Incidentally, puffed food compositions also include cereal puffs or bread foods produced by molding a puffed composition into a desired shape. The puffed food compositions of the present invention also include fermented and leavened compositions produced by a production method that includes a fermentation step (particularly a fermentation step using yeast), as well as non-fermented and leavened compositions (e.g., puffs, chips, crisps, etc.) produced by a production method that does not include such a fermentation step.

[0013] [Dry basis moisture content] A preferred feature of the puffed composition of the present invention is that the dry weight moisture content of the composition is within a predetermined range. Specifically, the dry weight moisture content of the puffed composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass. More specifically, the upper limit of the dry weight moisture content of the composition of the present invention is usually less than 150% by mass, but may be less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, and particularly less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content in the composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. The dry weight moisture content in the composition of the present invention may be derived from various components of the composition, or may be derived from further added water. Furthermore, if the dry weight moisture content contained in the dough composition before processing is high, a step of adjusting it to the above-mentioned value by adopting a drying treatment or the like can be adopted.

[0014] Furthermore, it is preferable that a fermented leavened composition (e.g., bread or bread-like food) produced by a production method including a fermentation step (particularly a fermentation step using yeast) have a relatively high dry weight moisture content. Specifically, the dry weight moisture content of the fermented leavened composition can be, for example, in the range of 50% by mass or more and less than 150% by mass. More specifically, the upper limit may usually be less than 150% by mass, particularly less than 125% by mass or less than 110% by mass. On the other hand, the lower limit is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more.

[0015] Furthermore, it is preferable that non-fermented leavened compositions (e.g., puffs, chips, crisps, etc.) produced by a production method that does not include a fermentation step (particularly a fermentation step using yeast) have a relatively low dry weight moisture content. Specifically, the dry weight moisture content of the non-fermented leavened composition can be, for example, in the range of 0.5% by mass or more and less than 30% by mass. More specifically, the upper limit may usually be less than 30% by mass, particularly less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more.

[0016] In the present invention, "moisture content on a dry basis" refers to the ratio of the total amount of moisture derived from the ingredients of the composition of the present invention and any additional moisture to the total amount of solids. This value is measured by heating to 90°C using a vacuum heating drying method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has been brought to constant weight and weighed (W1). The weighing container is then placed, either with the lid removed or with the mouth open, in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure. The door is then closed, and the vacuum pump is activated to dry the sample at the predetermined reduced pressure for a set period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to atmospheric pressure, the weighing container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the moisture content (dry basis moisture content) (% by mass) is calculated using the following formula:

[0017]

number

[0018] [Dietary fiber content] The puffed composition of the present invention is preferably characterized in that the dietary fiber content of the composition (preferably, but not limited to, the insoluble dietary fiber content) is within a predetermined range. Specifically, the dietary fiber content of the puffed composition of the present invention can be, for example, in the range of 3.0% by mass or more and less than 40% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 3.0% by mass or more, calculated on a dry mass basis. Of these, 3.5% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, or 9.0% by mass or more, and particularly 10.0% by mass or more is preferred. On the other hand, the upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, 35% by mass or less, or 30% by mass or less, calculated on a dry mass basis. The "dietary fiber content (total dietary fiber, which is the sum of soluble dietary fiber content and insoluble dietary fiber content)," "soluble dietary fiber," and "insoluble dietary fiber" are measured using the modified Prosky method in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision). In the present invention, the "dry mass" refers to the mass remaining after subtracting the moisture content, calculated from the aforementioned "moisture content (moisture content on a dry basis)," from the total mass of the composition, etc., and the "dry mass equivalent" refers to the content ratio of each component, calculated using the dry mass of the composition as the denominator and the content of each component as the numerator.

[0019] The origin of the dietary fiber contained in the composition of the present invention is not particularly limited, and it may be derived from various natural materials, such as edible plants containing dietary fiber, or may be synthetic. When derived from natural materials, the dietary fiber contained in the various materials may be isolated and purified before use, or the material containing such dietary fiber may be used as is. Preferably, the dietary fiber is contained in various materials (particularly pulses and / or millet). For example, dietary fiber derived from cereals (particularly millet), pulses, potatoes, vegetables, nuts, and fruits may be used. From the viewpoint of the texture of the composition, millet and pulse-derived dietary fiber are more preferred, pulse-derived dietary fiber is even more preferred, and pea-derived dietary fiber is particularly preferred, with yellow pea-derived dietary fiber being the most preferred. Specifically, the ratio of the total content of pulse-derived dietary fiber and / or millet-derived dietary fiber (preferably pulse dietary fiber content) to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass to 100% by mass. More specifically, the lower limit of this ratio is usually 5% by mass or more, and preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or less. Furthermore, when dietary fiber is derived from pulses, it may be used with or without the seed coat, but it is preferable to use pulses with the seed coat because they contain more dietary fiber. As for millet, it may be used with or without the bran, but it is preferable to use millet with the bran because it contains more dietary fiber.

[0020] Furthermore, the composition of the present invention (particularly the fermented and expanded composition) preferably contains a certain proportion or more of dietary fiber derived from psyllium husk (psyllium husk). Specifically, the ratio of the dietary fiber derived from psyllium husk to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass to 100% by mass. More specifically, the lower limit of this ratio is usually 5% by mass or more, particularly 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less, 90% by mass or less, or 80% by mass or less. Furthermore, when the dietary fiber is derived from beans, it may be used with or without the seed coat, but using beans with the seed coat is preferred because it contains more dietary fiber. The grains may be used with or without the bran, but it is preferable to use grains with the bran because they contain more dietary fiber.

[0021] Furthermore, the dietary fiber in the composition of the present invention (particularly, but not limited to, preferably insoluble dietary fiber) may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state contained in pulses and / or miscellaneous grains. Specifically, the ratio of the dietary fiber content incorporated into the composition in a state contained in pulses and / or miscellaneous grains (preferably pulses) to the total dietary fiber content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less. In particular, it is preferable that the ratio of the dietary fiber content contained in beans and / or cereals, preferably beans, to the total dietary fiber content of the entire composition satisfies the above-mentioned requirement, and it is preferable that the dietary fiber is insoluble dietary fiber and satisfies the above-mentioned requirement. The composition of the dietary fiber contained in the composition of the present invention is not particularly limited. However, if the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber (especially the total insoluble dietary fiber) is equal to or greater than a certain value, the texture-improving effect is more likely to be achieved. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber is usually 5% by mass or more, preferably 10% by mass or more, or 30% by mass or more, calculated on a dry mass basis.

[0022] [Starch content] A preferred feature of the puffed composition of the present invention is that the starch content of the entire composition is within a predetermined range. Specifically, the starch content of the entire puffed composition of the present invention can be, for example, in the range of 15% by mass or more and 100% by mass or less, calculated as dry mass. More specifically, the lower limit of this ratio is typically 15% by mass or more, calculated as dry mass. It is particularly preferably 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 45% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but can be, for example, typically 100% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 65% by mass or less, calculated as dry mass.

[0023] The origin of the starch in the composition of the present invention is not particularly limited. Examples include starches derived from plants and animals, with bean-derived starch and / or millet-derived starch being preferred. Specifically, the total content of bean-derived starch and / or millet-derived starch, preferably the ratio of the bean starch content, to the total starch content of the entire composition can be, for example, 30% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 30% by mass or more, and preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or less. As bean-derived starch, pea-derived starch is particularly preferred, and yellow pea-derived starch is most preferred. As millet-derived starch, oat-derived starch is preferred. The above starch is preferably contained in beans and / or millet.

[0024] The starch in the composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state contained in pulses and / or millet. Specifically, the ratio of the total starch content incorporated into the composition in a state contained in pulses and / or millet (preferably the starch content incorporated into pulses) to the total starch content of the entire composition can be, for example, in the range of 30% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 30% by mass or more, and preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or less.

[0025] In the present invention, the starch content in the composition is measured in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision), in accordance with the method of AOAC996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement value.

[0026] [Starch gelatinization degree] A preferred feature of the puffed composition of the present invention is that the degree of gelatinization of the starch in the composition is within a predetermined range. Specifically, the degree of gelatinization of the starch in the puffed composition of the present invention can be, for example, in the range of 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more. Among these, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more is preferred. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less, or 99% by mass or less. The degree of gelatinization of the composition is measured using the glucoamylase II method (according to the Japan Food Research Laboratories method: https: / / web.archive.org / web / 20200611054551 / https: / / www.jfrl.or.jp / storage / file / 221.pdf or https: / / www.jfrl.or.jp / storage / file / 221.pdf), a modified version of the Central Customs Analysis Laboratory report.

[0027] [Molecular weight distribution curve MWDC 3.5-8.0 Characteristics related to The expanded composition of the present invention is characterized by a molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 3.5 or more and less than 8.0, which is obtained by analyzing the component obtained by processing in the following [Procedure a] under the following [Condition A]. 3.5-8.0 ) preferably has the following features: [Step a] After the composition is pulverized, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained. [Condition A] 0.30% by mass of the component obtained by treatment in [Procedure a] is dissolved in 1 M aqueous sodium hydroxide solution, and after allowing to stand at 37°C for 30 minutes, an equal volume of water and an equal volume of eluent are added. The solution is filtered through a 5 μm filter, and 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0028] Specifically, the composition of the present invention is preferably characterized in that the logarithm of the mass average molecular weight (sometimes referred to as "mass average molecular weight"), as well as the ratio of the area under the curve in the logarithm of the molecular weight range of 3.5 or more and less than 6.5 to the total area under the curve of the molecular weight distribution curve (the area under the curve of the molecular weight distribution curve in the logarithm of the molecular weight range of 3.5 or more and less than 8.0) (this will be referred to as "AUC1" as appropriate), and the ratio of the area under the curve in the logarithm of the molecular weight range of 6.5 or more and less than 8.0 (this will be referred to as "AUC2" as appropriate) satisfy predetermined conditions.

[0029] In the present invention, the term "molecular weight distribution" or "molecular weight distribution curve" refers to a distribution diagram obtained by plotting logarithmic molecular weights at equal intervals on the horizontal axis (X axis) and plotting the percentage (%) of the measured value at each logarithmic molecular weight relative to the total measured values ​​by the RI detector over the entire measurement range on the vertical axis (Y axis). Furthermore, when calculating the area under the curve from a molecular weight distribution curve obtained by analyzing components obtained by processing according to the following [Procedure a] under [Condition A], the entire curve is numerically corrected so that the lowest value within the measurement range is 0, and then the logarithmic molecular weights are plotted at equal intervals on the horizontal axis (X axis) to calculate the area under the curve. This allows for appropriate evaluation of low molecular weight fractions (fractions around AUC1) that have a large impact on quality but are underestimated when converted into molecular weight. Taking advantage of the property that the logarithm of molecular weight is proportional to the elution time, the elution time of the measured value obtained by analysis every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL / min can be converted into logarithm of the molecular weight by comparing it with the elution time of a linear standard pullulan marker with a known molecular weight, thereby obtaining a molecular weight distribution curve in which the logarithm of molecular weight in the present invention is plotted at equal intervals.

[0030] Step a: The aforementioned [Step a] is a procedure for obtaining an ethanol-insoluble, dimethyl sulfoxide-soluble component after crushing and treating (or crushing and defatting) the composition. The technical significance of this [Step a] is that by utilizing the ethanol-insoluble, dimethyl sulfoxide-soluble properties of starch to obtain a purified component with an increased starch concentration (sometimes referred to as "component obtained by treatment with Step a"), column clogging during gel filtration chromatography can be prevented, thereby improving the accuracy and reproducibility of the analysis.

[0031] The crushing process in this [Step a] may be carried out by any method that can sufficiently homogenize the composition, for example, using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) at 25,000 rpm for 30 seconds.

[0032] Furthermore, in this [Step a], a degreasing treatment with hexane may be optionally performed to prevent column clogging, particularly for compositions containing a high amount of lipids (e.g., compositions with a total fat content of 10% by mass or more, preferably 15% by mass or more, and particularly 20% by mass or more, calculated on a dry mass basis). In this case, for example, the following procedure may be performed: (i) the pulverized composition is treated with a 20-fold amount of hexane (CAS110-54-3, Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed. Next, (ii) the mixture is centrifuged (4300 rpm for 3 minutes: swing rotor) to remove the supernatant. To avoid leaving any residual fats, it is preferable to perform steps (i) and (ii) twice.

[0033] Furthermore, the extraction of ethanol-insoluble and dimethyl sulfoxide-soluble components from the pulverized composition (or pulverized defatted composition) in [Step a] may be carried out, for example, as follows, but is not limited to: (i) To a composition that has been pulverized and then optionally degreased, 32 times the amount of dimethyl sulfoxide (CAS67-68-5, Fujifilm Wako Pure Chemical Industries, Ltd.) based on the amount of the pulverized composition used is added, and the mixture is stirred and incubated at 90°C for 15 minutes to dissolve the mixture. The solution after incubation is centrifuged (treated at 12,000 rpm using an angle rotor for 3 minutes), and the resulting supernatant (a dimethyl sulfoxide solution in which the dimethyl sulfoxide-soluble components of the composition have been dissolved (this may also be referred to as the "dimethyl sulfoxide solution")) is collected to obtain a dimethyl sulfoxide solution. Next, (ii) add three volumes of 99.5% ethanol to the obtained dimethyl sulfoxide solution, mix, and then centrifuge (processing at 4300 rpm for 3 minutes using a swing rotor) to recover the precipitate fraction, which is the ethanol-insoluble component. Thereafter, (iii) repeat (ii) three times, and finally dry the obtained precipitate under reduced pressure, thereby obtaining the ethanol-insoluble and dimethyl sulfoxide-soluble component from the pulverized composition (or pulverized defatted composition).

[0034] Condition A: The [Condition A] is a condition in which 0.30% by mass of the component obtained by treatment in step a is dissolved in 1 M aqueous sodium hydroxide, allowed to stand at 37°C for 30 minutes, and then an equal volume of water and an equal volume of an eluent (for example, 0.05 M NaOH / 0.2% NaCl) are added, and the solution is filtered through a 5 μm filter. 5 mL of the filtrate is subjected to gel filtration chromatography, and the molecular weight distribution in the logarithm range of 3.5 or more and less than 8.0 is measured.

[0035] The technical significance of such [Condition A] is that by removing insoluble coarse foreign matter by filtration from starch dissolved in water under alkaline conditions, column clogging during gel filtration chromatography is prevented, thereby improving the accuracy and reproducibility of the analysis.

[0036] Gel filtration chromatography: In the present invention, the component obtained by the treatment in [Step a] is subjected to gel filtration chromatography using the filtrate obtained under [Condition A] to measure the molecular weight distribution in the logarithmic molecular weight range of 3.5 or more and less than 8.0. The molecular weight distribution curve thus obtained is analyzed after data correction so that the lowest value in the measurement range is 0, thereby obtaining the logarithmic mass-average molecular weight, AUC1 (the ratio of the area under the curve in the logarithmic molecular weight range of 3.5 or more and less than 6.5 to the total area under the curve obtained from the molecular weight distribution curve), and AUC2 (the ratio of the area under the curve in the logarithmic molecular weight range of 6.5 or more and less than 8.0 to the total area under the curve obtained from the molecular weight distribution curve). Therefore, it is desirable to appropriately set the gel filtration chromatography so that these values ​​can be obtained. Specifically, the sum of the signal intensities (measured by the RI detector) of the entire molecular weight distribution curve in the logarithmic molecular weight range of 3.5 or more and less than 8.0 is used as the denominator to calculate the signal intensity ratio for each logarithmic molecular weight, and the mass-average molecular weight is calculated by summing the values ​​multiplied by the signal intensity ratio for the entire range, calculated from the logarithmic molecular weight.

[0037] For this reason, in the present invention, it is preferable to use a combination of gel filtration columns for gel filtration chromatography, each with a logarithmic molecular weight (Da) exclusion limit of relatively high molecular weight (logarithmic molecular weight of 6.5 or more and less than 8.0) and a relatively low molecular weight (logarithmic molecular weight of 3.5 or more and less than 6.5). It is also more preferable to use multiple gel filtration columns with different exclusion limits within the above ranges, and to adopt a column configuration in which these columns are connected in series (tandem) from the upstream side of the analysis in order from the highest exclusion limit molecular weight to the lowest. This configuration allows starch with a logarithmic molecular weight corresponding to AUC2 (6.5 or more and less than 8.0) to be separated from starch with a logarithmic molecular weight corresponding to the smaller AUC1 (3.5 or more and less than 6.5), enabling appropriate measurement of each parameter.

[0038] A specific example of such a combination of gel filtration columns is a combination of the following four columns connected in series. TOYOPEARL HW-75S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 7.7 Da, average pore diameter 100 nm or more, Φ2 cm x 30 cm): 2 pieces. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 6.6 Da, average pore size 100 nm, Φ2 cm x 30 cm): 1 tube TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 5.8 Da, average pore size 50 nm, Φ2 cm x 30 cm): 1 tube

[0039] The eluent for gel filtration chromatography is not limited, but for example, 0.05M NaOH / 0.2% NaCl can be used.

[0040] The conditions for gel filtration chromatography are not limited, but for example, analysis can be performed at an oven temperature of 40° C., a flow rate of 1 mL / min, and a unit time of every 0.5 seconds.

[0041] The detection device for gel filtration chromatography is not limited to, but may be, for example, an RI detector (RI-8021 manufactured by Tosoh Corporation).

[0042] Specific examples of data analysis methods for gel filtration chromatography include, but are not limited to, the following: Specifically, for values ​​within the logarithmic molecular weight range of the measurement target (3.5 or more and less than 8.0) among the measured values ​​obtained from the detection device, data correction is performed so that the lowest value within the measurement range is 0. Then, using a calibration curve from the peak-top elution times of two linear standard pullulan markers for size exclusion chromatography with peak-top molecular weights of 1,660,000 and 380,000 (e.g., Showa Denko's P400 (DP2200, MW380,000) and P1600 (DP9650, MW1,660,000)), each elution time is converted into a logarithmic value of the mass molecular weight (sometimes referred to as a molecular weight logarithm or mass molecular weight logarithm), taking advantage of the property that the molecular weight logarithm is proportional to the elution time. By converting the elution time (specifically, the elution time obtained by analyzing every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL / min) into logarithmic molecular weight values, measurement data with evenly spaced logarithmic molecular weight values ​​can be obtained. Furthermore, by expressing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage of the total measured values ​​of the detector at each elution time within a given logarithmic molecular weight range (e.g., 3.5 to 8.0), the molecular weight distribution of the measured sample (X-axis: logarithmic molecular weight, Y-axis: percentage (%) of the measured values ​​at each logarithmic molecular weight relative to the total measured values ​​of the RI detector over the entire measurement range) can be calculated, and a molecular weight distribution curve can be created.

[0043] AUC1(MWDC 3.5-8.0 (the ratio of the area under the curve with a logarithm of molecular weight between 3.5 and 6.5 to the total area under the curve) The puffed composition of the present invention has the molecular weight distribution curve MWDC 3.5-8.0A preferred feature of the present invention is that the ratio of the area under the curve in the logarithm of molecular weight range of 3.5 or more to less than 6.5 to the total area under the curve (hereinafter referred to as AUC1) is within a predetermined range. Specifically, the AUC1 of the expanded composition of the present invention can be, for example, in the range of more than 60% and not more than 100%. More specifically, the lower limit is usually more than 60%. Of these, more than 63%, more than 65%, or more than 67%, and particularly more than 70%, is preferred. On the other hand, the upper limit is not particularly limited, but can be, for example, usually not more than 100%, not more than 90%, or not more than 80%.

[0044] In addition, the AUC1 of the swelling composition of the present invention is calculated based on the molecular weight distribution curve MWDC 5.0-8.0 More preferably, the molecular weight distribution curve MWDC is the ratio of the area under the curve in the range of logarithm of molecular weight of 5.0 or more and less than 6.5 to the total area under the curve. 5.0-8.0 A more preferred feature is that the ratio of the area under the curve in the range of logarithm of molecular weight of 5.0 or more and less than 6.5 to the total area under the curve is within a predetermined range. Specifically, this ratio in the expanded composition of the present invention can be, for example, in the range of more than 60% and less than 100%. More specifically, the lower limit is usually more than 60%. Of these, more than 63%, more than 65%, or more than 67%, and particularly more than 70% is preferred. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% or less, 90% or less, or 80% or less.

[0045] AUC2(MWDC 3.5-8.0 (the ratio of the area under the curve with a logarithm of molecular weight of 6.5 or more but less than 8.0 to the total area under the curve) The puffed composition of the present invention has the molecular weight distribution curve MWDC 3.5-8.0A preferred feature of the present invention is that the ratio of the area under the curve in the range where the logarithm of molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as AUC2) is within a predetermined range. Specifically, the AUC2 of the swelling composition of the present invention can be, for example, in the range of 0% to 40%. More specifically, the upper limit is usually preferably 40% or less. Among these, it is preferably 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%. On the other hand, the lower limit is not particularly limited, but can usually be, for example, 0% or more, or 3% or more, or 5% or more.

[0046] Furthermore, AUC2 of the swelling composition of the present invention is 5.0-8.0 More preferably, the molecular weight distribution curve MWDC is the ratio of the area under the curve in the range where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve. 5.0-8.0 A more preferred feature is that the ratio of the area under the curve in the range where the logarithm of molecular weight is 6.5 or more and less than 8.0 to the total area under the curve is within a predetermined range. Specifically, this ratio in the expanded composition of the present invention can be, for example, in the range of 0% to 40%. More specifically, the upper limit is usually preferably 40% or less. In particular, it is preferably 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%. On the other hand, the lower limit is not particularly limited, but can be, for example, usually 0% or more, or 3% or more, or 5% or more.

[0047] Ratio of AUC2 to AUC1: The puffed composition of the present invention is preferably characterized in that the ratio of AUC2 to AUC1 ([AUC2] / [AUC1]) is within a predetermined range. Specifically, the ratio [AUC2] / [AUC1] of the puffed composition of the present invention can be, for example, 0.00 or more and less than 0.68. More specifically, the upper limit is usually preferably less than 0.68. Among these, it is preferably less than 0.67, or less than 0.65, or less than 0.61, or less than 0.56, or less than 0.51, or less than 0.45, or less than 0.40, or less than 0.35, or less than 0.30, or less than 0.25, or less than 0.20, or less than 0.15. On the other hand, the lower limit is not particularly limited, but can be, for example, usually 0.00 or more, or 0.03 or more, or 0.05 or more.

[0048] [Molecular weight distribution curve MWDC 6.5-9.5 Characteristics related to The expanded composition of the present invention is characterized by a molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 6.5 or more and less than 9.5, which is obtained by analyzing the component obtained by the treatment in the above [Step a] under the above [Condition A]. 6.5-9.5 ) preferably has the following features:

[0049] AUC3(MWDC 6.5-9.5 (the ratio of the area under the curve with a logarithm of molecular weight of 6.5 or more but less than 8.0 to the total area under the curve) The puffed composition of the present invention has the molecular weight distribution curve MWDC 6.5-9.5A preferred feature of the present invention is that the ratio of the area under the curve (hereinafter referred to as AUC3) in the range where the logarithm of molecular weight is 6.5 or more and less than 8.0 to the AUC3 of the puffed composition of the present invention is within a predetermined range. Specifically, the AUC3 of the puffed composition of the present invention can be, for example, in the range of 30% or more and 100% or less. More specifically, the lower limit is usually preferably 30% or more. Of these, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more is preferred. On the other hand, the upper limit is not particularly limited, but can usually be, for example, 100% or less. Although the reason for this is unclear, a composition containing relatively low-molecular-weight amylopectin (presumably contained in the fraction with a logarithm of molecular weight in the range of 6.5 or more and less than 9.5) above a predetermined value is preferred because it results in a composition that is more likely to have the unique texture of puffed foods. It is believed that a ratio above a predetermined value due to the relatively low-molecular-weight amylopectin derived from pulses and / or cereals results in even more preferable quality. In addition, AUC3 tends to decrease as the proportion of grains containing relatively high molecular weight amylopectin, such as rice, increases.

[0050] AUC4(MWDC 3.5-6.5 (the ratio of the area under the curve with a logarithm of molecular weight of 3.5 or more but less than 5.0 to the total area under the curve) The puffed composition of the present invention has the molecular weight distribution curve MWDC 3.5-6.5A preferred feature of the present invention is that the ratio of the area under the curve (hereinafter referred to as AUC4) in the range where the logarithm of molecular weight is 3.5 or more and less than 5.0 to the total molecular weight is within a predetermined range. Specifically, the AUC4 of the swelling composition of the present invention can be, for example, in the range of 8% or more and 100% or less. More specifically, the lower limit is usually preferably 8% or more. Among these, it is preferably 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% or less, 80% or less, or 60% or less. The reason for this is not clear, but it is thought that when the proportion of amylose contained in starch (which is thought to be contained in the fraction with a logarithmic molecular weight of 5.0 or more but less than 6.5) that is further decomposed into low-molecular-weight dextrin (which is thought to be contained in the fraction with a logarithmic molecular weight of 3.5 or more but less than 5.0) exceeds a specified value, the resulting composition is more likely to have the texture unique to puffed foods, resulting in desirable quality.

[0051] [Starch granule structure] The puffed composition of the present invention is preferred because it has a disrupted starch granule structure, resulting in a smooth texture. Specifically, the puffed composition of the present invention preferably satisfies the following (a) and / or (b), and more preferably satisfies both (a) and (b): (a) When a 6% suspension of the ground composition is observed, the starch granule structure observed is 40 granules / mm 2 The following is the result. (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is 95°C or less.

[0052] (a) Starch granule structure in puffed compositions: Specifically, the puffed composition of the present invention has a starch granule structure number of, for example, 0 granules / mm under the following conditions: 2 More than 300 pieces / mm 2The upper limit is usually 300 particles / mm. 2 Below, 250 pieces / mm 2 or less, or 200 pieces / mm 2 or less, or 150 pieces / mm 2 or less, or 100 pieces / mm 2 or less, or 50 pieces / mm 2 or less, or 40 pieces / mm 2 or less than 30 pieces / mm 2 or less, or 20 pieces / mm 2 or less, or 10 pieces / mm 2 or less, or 5 pieces / mm 2 On the other hand, the lower limit is not particularly limited, but it is usually 0 pieces / mm 2 It can be more than that.

[0053] The starch granule structure in (a) above refers to a circular structure with a diameter of approximately 1 to 50 μm in a planar image that is iodine-stainable. For example, a 6% aqueous suspension of the pulverized composition can be prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is sieved through a 150 μm mesh sieve, and 3 mg of the 150 μm-passing composition powder is suspended in 50 μL of water to prepare a 6% suspension of the composition powder. A slide containing this suspension is prepared and observed under polarized light with a phase-contrast microscope, or iodine-stained slides are observed under an optical microscope. The magnification is not limited, but can be, for example, 100x or 200x. When the distribution of starch granule structures in a preparation is uniform, the proportion of starch granule structures in the entire preparation can be estimated by observing a representative field of view, but when a bias is observed in the distribution, a finite number of fields (for example, two or more, e.g., five or ten) can be observed and the observation results added together to obtain a measurement value for the entire preparation. Although the reason for this is unclear, it is thought that starch granules are destroyed when the voids in the dough composition expand under highly hydrated conditions (for example, moisture content on a dry basis, with an upper limit of 40% by mass or more, 50% by mass or more, or 60% by mass or more, and a lower limit of 250% by mass or less, or 200% by mass or less).

[0054] (b) Peak temperature of RVA gelatinization in the puffed composition: Furthermore, the puffed composition of the present invention may have a gelatinization peak temperature measured under the following conditions, for example, in the range of more than 50°C and not more than 95°C. More specifically, the upper limit is usually not more than 95°C, and preferably not more than 90°C, or not more than 85°C, or not more than 80°C. On the other hand, even in a composition in which starch granules are destroyed, the constituent components may swell with water and exhibit a pseudo-gelatinization peak temperature, so the lower limit is not particularly limited, but may usually be more than 50°C, or not less than 55°C, or not less than 60°C.

[0055] The Rapid Visco Analyzer (RVA) in (b) above can be any device capable of heating the object to be measured up to 140°C, and for example, the RVA4800 manufactured by Perten can be used. The peak gelatinization temperature measured by RVA at a heating rate of 12.5°C / min is specifically measured by the following procedure. Specifically, a composition sample with a dry mass of 3.5 g is pulverized (e.g., pulverized to 100 mesh pass (150 μm opening) or 120 mesh on (125 μm opening)), weighed into an aluminum cup for RVA measurement, and distilled water is added to make a 14% by mass sample water slurry (sometimes simply referred to as "pulverized composition water slurry" or "sample water slurry") to a total volume of 28.5 g, which is then subjected to the RVA viscosity measurement in [Procedure a] above. Measurements were started at 50°C for a 14% by mass water slurry of the pulverized composition, with the rotation speed set at 960 rpm from the start of measurement until 10 seconds after the start, and 160 rpm from 10 seconds after the start of measurement until the end of measurement. After holding at 50°C for 1 minute, the heating process was started at a rate of 12.5°C / min from 50°C to 140°C, and the gelatinization peak temperature (°C) was measured.

[0056] In the present invention, compositions containing a high starch granule structure are prone to an increase in viscosity due to the swelling of the starch granule structure upon hydration, and the gelatinization peak temperature also tends to be relatively high. Therefore, the gelatinization peak temperature measured in this manner is higher than a predetermined temperature, achieving desirable effects. Specifically, the temperature can be, for example, in the range of more than 95°C and less than 140°C. More specifically, the upper limit is preferably more than 95°C, particularly 100°C or higher, 105°C or higher, or 110°C or higher. Even in compositions containing disrupted starch granules, the constituent components may swell upon hydration and exhibit a pseudo-gelatinization peak temperature, so the upper limit is not particularly limited, but can usually be 140°C or lower, 135°C or lower, or 130°C or lower.

[0057] The gelatinization peak temperature in the present invention refers to the temperature (°C) at which the viscosity begins to decrease after reaching its maximum viscosity (cP) within a predetermined temperature range during the RVA heating step, and is an index reflecting the heat resistance of starch granules. For example, for a composition whose viscosity is highest at the 50°C holding stage immediately after the start of measurement and whose viscosity decreases thereafter, the gelatinization peak temperature is 50°C. For a composition whose viscosity is highest at any temperature T°C (50≦T≦140) during the heating stage from 50°C to 140°C and whose viscosity decreases during heating stages after T°C, the gelatinization peak temperature is T°C. For a composition whose viscosity is highest at the 140°C holding stage, the gelatinization peak temperature is 140°C.

[0058] [Features related to logarithm of mass average molecular weight] A preferred feature of the puffed composition of the present invention is that the logarithm of the mass average molecular weight obtained by analyzing the components obtained by the treatment according to [Step a] under [Condition A] falls within a predetermined range. Specifically, the logarithm of the mass average molecular weight of the puffed composition of the present invention can be, for example, greater than 5.0 and less than 7.5. More specifically, the upper limit is typically preferably less than 7.5. Of these, less than 7.0, less than 6.5, or less than 6.0 is preferred. When the logarithm of the mass average molecular weight of the puffed composition of the present invention is less than the upper limit, the effect of making the unique texture of puffed foods more easily felt is more readily achieved. On the other hand, the lower limit is not particularly limited, but can typically be greater than 5.0 or greater than 5.5, for example.

[0059] [Absorbance when stained with iodine] The puffed composition of the present invention is prepared by separating the components obtained by the treatment in the above [Procedure a] under the above [Condition A], recovering the separated fraction with a logarithm of the mass molecular weight of 5.0 or more and less than 6.5, adjusting the pH to 7.0, staining 1 part by mass of the sample with 9 parts by mass of iodine solution (0.25 mM), measuring the absorbance at 660 nm, and subtracting this value from the absorbance at 660 nm in a blank 0.25 mM iodine solution (not containing the sample to be measured) to obtain a calibrated value (this is appropriately referred to as "ABS"). 5.0-6.5 ") is preferably within a predetermined range. Specifically, the ABS of the expanded composition of the present invention 5.0-6.5 can be, for example, in the range of 0.10 or more and 3.50 or less. More specifically, the lower limit is usually preferably 0.10 or more. Among these, it is preferably 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 3.50 or less, 3.00 or less, or 2.50.

[0060] In addition, the ABS 5.0-6.5The detailed method for measuring the value is as follows. First, the composition is treated by the above-mentioned [Procedure a] to obtain a purified component with an increased starch concentration. Next, the component obtained by the treatment by this [Procedure a] is separated under the above-mentioned [Condition A] to recover a separated fraction having a logarithm of molecular weight of 5.0 or more and less than 6.5. Details of the above [Procedure a] and [Condition A] are as described above. Next, the obtained separated fraction is adjusted to pH 7.0, and 1 part by mass of the sample is added to 9 parts by mass of 0.25 mM iodine solution, allowed to stand at room temperature (20°C) for 3 minutes, and then subjected to absorbance measurement. When measuring absorbance, the absorbance (absorbance wavelength 660 nm) of the iodine solution before the addition of the sample (control) and the iodine solution after the addition of the composition is measured using a regular spectrophotometer (e.g., Shimadzu UV-1800) with a square cell having an optical path length of 10 mm, and the difference in absorbance between the two (absorbance of the iodine solution after the addition of the sample - absorbance of the iodine solution before the addition of the sample) is calculated, and this is used as the ABS 5.0-6.5 It can be calculated as follows.

[0061] Furthermore, in the composition of the present invention, the separated fraction having a logarithm of molecular weight of 5.0 or more and less than 6.5 preferably has a higher iodine stainability than the separated fraction having a logarithm of molecular weight of 6.5 or more and less than 8.0, which has a relatively large molecular weight. Specifically, the separated fraction having a logarithm of molecular weight of 6.5 or more and less than 8.0, which is recovered by treating the composition by the above-mentioned [Step a] and separating the components obtained under the above-mentioned [Condition A], is adjusted to pH 7.0, and 1 part by mass of the sample is added to 9 parts by mass of a 0.25 mM iodine solution and stained, and the absorbance at an absorption wavelength of 660 nm is measured, and the calibrated value (which is appropriately referred to as "ABS") is obtained by subtracting this value from the absorbance at an absorption wavelength of 660 nm of a blank 0.25 mM iodine solution (not containing the measurement sample) (which is also referred to as "ABS"). 6.5-8.0 ") when the ABS 6.5-8.0 ABS 5.0-6.5 Ratio value to ABS 5.0-6.5 / ABS 6.5-8.0 ) is preferably equal to or greater than the specified value.

[0062] The composition of the present invention is an ABS obtained by such a procedure. 5.0-6.5 / ABS 6.5-8.0The value of is preferably in the range of, for example, more than 1.0 and not more than 10.0. More specifically, the lower limit is usually more than 1.0, particularly more than 1.1, or more than 1.2, or more than 1.3, or more than 1.4, or more than 1.5, or more than 1.6, or more than 1.7, or more than 1.8, or more than 1.9, and particularly preferably more than 2.0. On the other hand, the upper limit of this value is not particularly limited, but is usually not more than 10.0, or not more than 8.0. The mechanism behind this is unclear, but it is presumed that good quality is achieved when the proportion of pyrolyzed starch is higher relative to the original starch.

[0063] In addition, ABS 6.5-8.0 The details of the measurement method are the same as those of the ABS mentioned above, except that the separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0 is used. 5.0-6.5 The details of the measurement method are the same as those of

[0064] Furthermore, the iodine solution in the present invention refers to a diluted solution of an iodine potassium iodide solution containing 0.05 mol / L of iodine (sometimes referred to simply as a "0.05 mol / L iodine solution" or "0.05 mol / L iodine liquid" in the present invention). Unless otherwise specified, a diluted iodine potassium iodide solution containing 93.7% by mass of water, 0.24 mol / L (4.0% by mass) of potassium iodide, and 0.05 mol / L (1.3% by mass) of iodine ("0.05 mol / L iodine solution (product code 091-00475)" manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is used. Furthermore, a "0.25 mM iodine solution" can be obtained by diluting the "0.05 mol / L iodine solution" 200 times with water.

[0065] [Particle size d after starch / protein hydrolysis treatment and ultrasonic treatment] 50 ] The puffed composition of the present invention preferably has the following characteristics in terms of particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to the below-described [Procedure b], followed by ultrasonic treatment. [Step b] A 6% by weight aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by weight of α-amylase at 20°C for 3 days.

[0066] The puffed composition of the present invention is subjected to starch and proteolysis treatment according to the above [Step b], and then subjected to ultrasonic treatment, and the particle size d in the particle size distribution measured is 50 is within a specified range. This is preferable because it provides a composition that is imparted with the texture unique to puffed foods while maintaining the puffed state even after heat treatment. Although the principle behind this is unclear, in the present invention, which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, resulting in a composition that is imparted with the texture unique to puffed foods. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, making it impossible to maintain the puffed state after heat treatment, so it is thought that it is preferable that they are smaller than a certain size. Specifically, the particle diameter d 50 is preferably in the range of, for example, 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm. Among these, it is more preferably 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and particularly preferably 50 μm or less. On the other hand, such a particle diameter d 50 The lower limit of the thickness is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more, or 5 μm or more.

[0067] It should be noted that this particle size distribution is considered to be a value that mainly reflects the particle size distribution of components in the composition that are not degraded by amylase or protease, such as insoluble dietary fiber and polysaccharides (mainly cellulose, xylan, and pectin). To adjust the particle size in the composition, it is preferable to use raw materials in which the sizes of the insoluble dietary fiber and polysaccharides have been adjusted in advance. Specifically, it is preferable to use raw materials that have been adjusted so that the sizes of these components in the raw materials fall within a specified range by physical crushing or enzymatic treatment with cellulase, pectinase, or the like. When using raw materials that have been treated with enzymes such as cellulase, pectinase, or xylanase, only one of them may be used, but it is preferable to treat them with at least pectinase and / or xylanase. Furthermore, when treating with pectinase, it is preferable to use a combination of pectinase and cellulase.

[0068] Specifically, any cellulase can be used as long as it has cellulolytic enzyme activity, such as Cellulase T "Amano" 4 manufactured by Amano Enzyme Co., Ltd. ("Cel-1" in Table 2) or Cellulase A "Amano" 3 manufactured by Amano Enzyme Co., Ltd. ("Cel-2" in Table 2 below). Any pectinase can be used as long as it has pectin-degrading enzyme activity, such as Pectinase G "Amano" manufactured by Amano Enzyme Co., Ltd. ("Pec" in Table 2 below). Any xylanase can be used as long as it has xylan-degrading enzyme activity, such as Hemicellulase "Amano" 90 (xylanase) manufactured by Amano Enzyme Co., Ltd. ("xyl" in Table 2 below). However, cellulase, pectinase, and xylanase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate decomposition properties. Furthermore, when two or more substrates are to be decomposed, a mixture of multiple enzymes each having the activity to decompose each of those substrates may be used, or an enzyme having both the activity to decompose those two or more substrates may be used (for example, when both pectin and xylan are to be decomposed, a mixture of pectinase and xylanase may be used, or an enzyme having both pectinase activity and xylanase activity may be used).

[0069] In addition, in fermented leavened compositions (such as bread or bread-like foods) that undergo microbial fermentation (particularly yeast fermentation), enzyme treatment can be carried out in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or a dietary fiber-containing raw material (particularly an insoluble dietary fiber-containing raw material) that has been previously enzyme-treated can be used as the raw material. In particular, using the seed coat (sometimes called psyllium seed coat or psyllium husk), which is a dietary fiber-localized portion of plantain, a type of edible plant and a commonly edible wild herb, treated with the above enzymes, produces a good puffed product, and is particularly preferred because it produces a composition with a predetermined α / β value, where α is the weighted average perimeter of voids within the composition and β is the weighted average area of ​​voids, as described below. Furthermore, the texture of the puffed composition is improved by including at least one enzyme-treated product of a dietary fiber-rich portion of a legume (more specifically, a legume seed coat, particularly a pea seed coat) or a dietary fiber-rich portion of a cereal (e.g., oats) (more specifically, a bran portion, particularly an oat bran portion) in addition to the enzyme-treated product of the psyllium seed coat. Furthermore, the texture of the puffed composition is improved by including at least one enzyme-treated product of a dietary fiber-rich portion of a cereal (more specifically, a bran portion, particularly the bran portion in the enzyme-treated state described above). Furthermore, the texture of the puffed composition is improved by including at least one enzyme-treated product of a psyllium seed coat and at least one enzyme-treated product of a dietary fiber-rich portion of a cereal (more specifically, a bran portion, particularly the bran portion in the enzyme-treated state described above). The enzyme treatment of the psyllium seed coat and the dietary fiber-rich portion of a legume or cereal may be carried out in different steps, or may be carried out simultaneously. Furthermore, the enzyme treatment may be carried out simultaneously in step (i) and / or step (ii) by adding the enzyme to the dough composition, or may be carried out mainly in step (ii).

[0070] Furthermore, the composition of the present invention more preferably contains a localized portion of dietary fiber (i.e., the sum of soluble dietary fiber and insoluble dietary fiber) in an edible plant. Specifically, the proportion of the localized portion of dietary fiber relative to the total mass of the entire composition is preferably, for example, in the range of 0.1% to 20% by mass, based on dry mass. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably, it is 0.2% by mass or more, even 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is generally not limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, even 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. Furthermore, the proportion of plantain husk (psyllium husk), which is the localized portion of dietary fiber, is preferably, for example, in the range of 0.1% by mass or more to 20% by mass, based on dry mass. More specifically, the lower limit is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, further preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is usually not limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.

[0071] Furthermore, by containing the seed coat of beans as the dietary fiber localized portion (more specifically, the insoluble dietary fiber localized portion) in the above proportions, the effects of the present invention are easily achieved, particularly in non-fermented leavened compositions (e.g., puffs, chips, crisps, etc.), and this is particularly preferred because, when the weighted average perimeter of the voids within the composition (described below) is α and the weighted average area of ​​the voids is β, the composition has an α / β value within a predetermined range.

[0072] The puffed food composition of the present invention preferably contains a localized portion of dietary fiber (a sum of soluble dietary fiber and insoluble dietary fiber) from an edible plant. Specifically, the total content of the edible portions of pulses and / or millet grains and the localized dietary fiber portion of an edible plant in the puffed food composition of the present invention, preferably the total content of the edible portions of pulses and the localized dietary fiber portion of an edible plant, particularly the total content of the edible portions of pulses and the localized dietary fiber portion of pulses and / or the total content of the edible portions of millet and the localized dietary fiber portion of millet, is preferably in the range of, for example, 10% by mass to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is preferably 10% by mass or more. It is particularly preferably 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and particularly preferably 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. In particular, it is preferable to use the edible portion and localized dietary fiber portion of the same pulse (for example, pulses with their seed coats, such as peas, used as is, or the edible portion and the seed coat portion of pulses are separated and processed and then mixed again), or the edible portion and localized dietary fiber portion of the same millet (for example, millet with its bran, such as oats, used as is, or the edible portion and the bran portion of millet are separated and processed and then mixed again).

[0073] Furthermore, it is preferable that one or more of the following bean seed coats, psyllium seed coats, or millet bran be contained in a specified proportion as dietary fiber-containing portions of edible plants together with the edible portion. It is preferable that both the edible portion and the dietary fiber-containing portion of a food of the same category are contained (i.e., both the edible portion of a bean and the dietary fiber-containing portion are contained in the seed coat of a bean, or both the edible portion of a millet and the bran portion are contained in the dietary fiber-containing portion of a millet). The dietary fiber-containing portion of pulses and / or millet may be contained by using pulses and / or millet containing the portion, or by separately using the portion separated from pulses and / or millet. Furthermore, the dietary fiber-containing portion may be an insoluble dietary fiber-containing portion, and it is preferable that the total content of the edible portions of pulses and / or millet and the insoluble dietary fiber-containing portion of edible plants is the above-mentioned proportion. That is, the content is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated as a dry mass. More specifically, the lower limit is preferably 10% by mass or more. Among these, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less.

[0074] Furthermore, the total content of the edible portion of the legumes and the portion containing dietary fiber in the legumes is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated as dry mass. More specifically, the lower limit is preferably 10% by mass or more. Of these, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0075] Furthermore, the total content of the edible portion of millet and the portion containing dietary fiber in millet is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated as dry mass. More specifically, the lower limit is preferably 10% by mass or more. Of these, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0076] It is even more preferable that the edible parts of beans and / or millet and the dietary fiber-containing parts of edible plants are both finely divided into finely divided beans (for example, beans with their seed coats, such as peas, which have been finely divided as is, or the edible parts and seed coat parts of beans have been separated and finely divided at any stage and then mixed again, or the finely divided edible parts and finely divided seed coat parts of beans have been separated and processed and then mixed again) and / or finely divided millet (for example, millet with its bran, such as oats, which have been finely divided as is, or the edible parts and bran parts of millet have been separated and finely divided at any stage and then mixed again, or the finely divided edible parts and finely divided bran parts of millet have been separated and processed and then mixed again).

[0077] Furthermore, by including seed coat parts (plantago ova seed coats or psyllium husk) from plantago ova, a commonly edible wild plant, in the above-mentioned proportions as dietary fiber localized portions (more specifically, soluble dietary fiber and insoluble dietary fiber localized portions), the effects of the present invention are particularly readily achieved in fermented leavened compositions (e.g., bread or bread-like foods), and this is particularly preferred because, when the weighted average perimeter of voids within the composition is α and the weighted average area of ​​voids is β, the value of α / β falls within a predetermined range. Furthermore, it is preferable to include psyllium seed coat parts in the above-mentioned proportions that have been treated with the enzymes described above (specifically, preferably treated with cellulase and / or pectinase and / or xylanase, and particularly preferably treated with at least pectinase and / or xylanase). It is also preferable to include both legume seed coat parts and plantago ova seed coat parts (particularly enzyme-treated plantago ova seed coat parts), with the total content preferably being in the above-mentioned proportions. Furthermore, it is more preferable to contain, in addition to the seed coat portion of psyllium, one or more of the dietary fiber localized portions of beans (more specifically, the seed coat portion of beans, especially the seed coat portion of peas) or the dietary fiber localized portions of cereals (e.g., oats) (more specifically, the bran portion, especially the bran portion in the enzyme-treated state described above), as this improves the texture of the puffed composition.Furthermore, by containing both the seed coat portion of psyllium and the dietary fiber localized portions of cereals (more specifically, the bran portion, especially the bran portion in the enzyme-treated state described above), a composition (especially a fermented leavened composition) can be obtained in which the effects of the present invention are preferably achieved.

[0078] A more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharides, etc. in a composition is as follows: 300 mg of the composition is placed in a plastic tube with 5 mL of water and allowed to swell for approximately 1 hour at 20°C. Afterward, the composition is processed using a small hyscotron (Microtech Nichion Homogenizer NS-310E3) until it becomes porridge-like (approximately 15 seconds at 10,000 rpm) to prepare a 6% by mass aqueous suspension of the composition. After processing, 2.5 mL of the sample is taken, to which 10 μL of protease (Takara Bio Proteinase K) and 0.5 mg of α-amylase (Sigma α-Amylase from Bacillus subtilis) are added, and the mixture is allowed to react for 3 days at 20°C. After the reaction is complete, the resulting protease- and amylase-treated composition is subjected to ultrasonic treatment, and its particle size distribution is then measured.

[0079] The particle size distribution of the protease- and amylase-treated composition after ultrasonic treatment is measured using a laser diffraction particle size analyzer according to the following conditions. Ethanol is used as the solvent during measurement, as it does not significantly affect the structure of the composition. The laser diffraction particle size analyzer used for the measurement is not particularly limited, but examples include the Microtrac MT3300 EXII system from Microtrac-Bell Corporation. The measurement application software is not particularly limited, but examples include DMS2 (Data Management System version 2, Microtrac-Bell Corporation). When using the above-mentioned measurement device and software, measurements are performed by pressing the software's clean button to perform cleaning, then pressing the software's set zero button to perform zero adjustment. Samples are then directly loaded until the sample concentration falls within the appropriate range. For undisturbed samples (i.e., samples not subjected to ultrasonic treatment), the concentration is adjusted to the appropriate range within two sample loadings, and the measurement value is immediately determined by laser diffraction at a flow rate of 60% for a measurement time of 10 seconds. On the other hand, when measuring a sample after disturbance, i.e., a sample that has been sonicated, the sample is loaded and sonicated using the above-mentioned measuring device, followed by measurement. In this case, a sample that has not been sonicated is loaded, and the concentration is adjusted to within the appropriate range using sample loading. Then, sonication is performed by pressing the sonication button on the software. After three degassing cycles, the sample is loaded again. After confirming that the concentration is still within the appropriate range, the laser diffraction results are immediately measured at a flow rate of 60% for a measurement time of 10 seconds. Measurement parameters include, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.36, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0080] In the present invention, the particle diameter d 50 (or "particle diameter d 90") is defined as the particle size at which, when the particle size distribution of the object to be measured is measured on a volume basis and divided into two at a certain particle size, the ratio of the cumulative value of the particle frequency % on the larger side to the cumulative value of the particle frequency % on the smaller side is 50:50 (or 10:90). Furthermore, in the present invention, unless otherwise specified, "ultrasonic treatment" means treating the object to be measured, which is dispersed in a measurement solvent in a laser diffraction particle size distribution analyzer as described above, with ultrasonic waves at a frequency of 40 kHz and an output of 40 W for 3 minutes. Furthermore, regardless of this definition, all particle size distributions are measured on a volume basis.

[0081] [Porosity] The expanded composition of the present invention is preferably characterized in that the total porosity of a frozen section A of the composition obtained by cutting the composition to a thickness of 30 μm along a certain cross section A after freezing the composition at −25° C. is within a predetermined range. It is also preferable that both cross section A and cross section B perpendicular to the cross section A satisfy the requirements for porosity, etc. Furthermore, it is preferable that cross section A is a cut surface of a frozen section obtained by cutting the composition at a cross section perpendicular to at least the longitudinal direction of the composition, and it is particularly preferable that both cross section A and cross section B perpendicular to the longitudinal direction satisfy the requirements for porosity, etc. In this case, it is preferable that cross section A is a cross section perpendicular to the longitudinal direction, and cross section B is a cross section parallel to the longitudinal direction. When the composition has multiple longitudinal directions, any direction can be used, and the properties of the entire composition can be more accurately evaluated by evaluating cross section A and cross section B perpendicular to the longitudinal direction.

[0082] In the present invention, the "longitudinal direction" of the composition refers to the direction of the longer side of a virtual rectangular parallelepiped with the smallest volume inscribed by the composition, and the "transverse direction" of the composition refers to the direction perpendicular to the longitudinal direction. In addition, when the composition has multiple longitudinal directions, any direction can be adopted.

[0083] Specifically, the total porosity of the expanded composition of the present invention is preferably in the range of, for example, more than 1% and not more than 90%. More specifically, the lower limit is usually preferably more than 1%. Among these, more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and particularly more than 30% is preferred. On the other hand, the upper limit is not particularly limited, but is usually not more than 90%, or not more than 80%.

[0084] Furthermore, the ratio of closed pores to the total void area of ​​the expanded composition of the present invention is preferably, for example, in the range of 20% to 100%. More specifically, from the viewpoint of ease of expansion, the lower limit is usually 20% or more, and particularly 30% or more, 40% or more, or 50% or more. On the other hand, the upper limit is not particularly limited, but is usually 100% or less, or 90% or less.

[0085] Furthermore, the total area of ​​the closed pores relative to the area of ​​the expanded composition of the present invention is preferably, for example, in the range of more than 1% to 50%. More specifically, the lower limit is usually more than 1%, and more preferably more than 2% or more than 3%. On the other hand, the upper limit is not particularly limited, but is usually 50% or less, 40% or less, or 30% or less.

[0086] When measuring the porosity, etc., a frozen section prepared by the method described below is placed under the field of view of a microscope with a magnification of 200x, for example, and a color photograph with 1360 x 1024 pixels is taken and analyzed, thereby measuring the total porosity, etc., within the composition. Specifically, the total porosity is calculated as the ratio (total void area / composition area) of the difference (total void area) obtained by subtracting the composition area (the number of pixels constituting the composition image having entities other than voids, etc.) from the envelope area (the number of pixels surrounded by the envelope) surrounded by an envelope periphery formed by connecting the vertices of adjacent convex portions in the composition image with a line segment at the shortest distance so as not to intersect with the composition image) to the composition area. In other words, the term "void" in the present invention is a concept that can include both open pores and closed pores.

[0087] Furthermore, it is more preferable that the closed pores of the expanded composition of the present invention satisfy the above-mentioned porosity requirement. That is, the total closed pore ratio calculated by the ratio of the total closed pore area to the composition area is preferably in the range of, for example, more than 1% to 90%. More specifically, the lower limit is usually more than 1%, particularly more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and particularly preferably more than 30%. On the other hand, the upper limit of the total closed pore ratio is not particularly limited, but can usually be set to 90% or less, or 80% or less.

[0088] [Weighted average void perimeter / Weighted average void area] The composition of the present invention preferably has an α / β value that satisfies a predetermined range, where α is the weighted average perimeter of the voids within the composition and β is the weighted average area of ​​the voids. Specifically, the α / β value of the composition of the present invention is preferably, for example, in the range of 0.00% to 1.5%. More specifically, the upper limit is preferably 1.5% or less, or 1.4% or less, or 1.3% or less, or 1.2% or less, or 1.1% or less, or 1.0% or less, or 0.9% or less, or 0.8% or less, or 0.7% or less, or 0.6% or less, or 0.5% or less. Having the α / β value of the composition below the upper limit tends to result in a composition in which the voids are less likely to collapse, which is preferable. Although the mechanism by which the α / β ratio of a composition being below a certain level improves the disintegration property of the voids is unclear, it is possible that heating the composition under conditions of sufficient water addition causes the starch granules surrounding the voids in the composition to disintegrate, resulting in a composition with less irregularities in the support structure that forms the void wall surfaces. On the other hand, the lower limit of the α / β value of the composition of the present invention is not limited, but can be, for example, typically 0.00% or more, or 0.005% or more, or 0.01% or more, or 0.02% or more, or 0.03% or more, or 0.04% or more, or 0.05% or more, or 0.10% or more, or 0.15% or more.

[0089] In the present invention, the shape characteristics of voids in a composition, i.e., "perimeter" and "area," can be determined based on a two-dimensional cross-sectional image of the composition (e.g., an X-ray CT scan image, which can nondestructively evaluate the shape of voids within the composition). That is, evaluation can be performed by acquiring a two-dimensional cross-sectional image of a composition using an X-ray CT scan. In this case, the "perimeter" of a void in a composition refers to the value obtained by calculating the contour length of a void with rounded corners on the two-dimensional cross-sectional image of the composition, converted into the number of pixels, where the length of one side of a pixel is defined as "one pixel." The "perimeter" of such a void is smaller for voids that do not have an intricate internal contour. Specifically, among the pixels constituting the void image (2 pixels x 2 pixels or more), the perimeter is generally calculated by adding up the number of pixels that do not border other pixels and form the contour of the void. However, for exceptional cases where a pixel borders other pixels only on two orthogonal sides, the diagonal length is calculated as the number of pixels to round the corners. Therefore, a composition having voids with small irregularities has a relatively small perimeter (α) relative to the void area (β), and therefore a relatively small value for α / β is obtained.

[0090] The porosity can also be determined using a two-dimensional cross-sectional image. That is, it is preferable that the virtual cross-sectional surface A1 corresponding to the cross-sectional surface A, and the virtual cross-sectional surfaces A1 and B1 corresponding to the cross-sectional surfaces A and B, satisfy the above-mentioned porosity requirements. In the present invention, the "area" of a void portion of a composition refers to the area corresponding to the total number of pixels constituting a void portion on a two-dimensional cross-sectional image of the composition. All pixels overlapping the contour of a void portion are counted as pixels constituting the void portion. It is preferable that the virtual cross-sectional surface A1 and the virtual cross-sectional surface B1 perpendicular to the cross-sectional surface A1 both satisfy the requirements such as α / β. It is also preferable that the virtual cross-sectional surface A1 is at least a cross-sectional surface perpendicular to the longitudinal direction of the composition, and it is further preferable that the virtual cross-sectional surface A1 and the virtual cross-sectional surface B1 perpendicular to the cross-sectional surface A1 both satisfy the requirements such as α / β. In this case, it is preferable that the virtual cross-sectional surface A1 is a cross-sectional surface perpendicular to the longitudinal direction, and the virtual cross-sectional surface B1 is a cross-sectional surface parallel to the longitudinal direction. In addition, if the composition has multiple longitudinal directions, any direction can be adopted, and the properties of the entire composition can be evaluated more accurately by evaluating the imaginary cross-section A1 and its perpendicular imaginary cross-section B1.

[0091] In the present invention, the "weighted average perimeter" of the voids in the composition can be calculated using the perimeter value of each void as a weight, and the "weighted average area" of the voids in the composition can be calculated using the area value of each void as a weight. Specifically, the percentage of the measured values ​​(void area, void perimeter) for each void is calculated when the total measured values ​​(void area, void perimeter) for all voids is set to 100, and this percentage is further multiplied by the measured values ​​(void area, void perimeter) for each void as a weight to calculate a value for each void (square of the measured value for each void / total measured values ​​for all voids), and the total of these calculated values ​​for all voids is used as the weighted average. Note that when analyzing enlarged images, any of the above parameters related to the shape of the voids can be converted to actual measured values ​​by converting an image of known length (such as a scale bar) into the number of pixels.

[0092] In the present invention, a more specific method for determining the "weighted average perimeter" and "weighted average area" of voids in a composition will be described using, as an example, a two-dimensional cross-sectional image of the composition obtained by an X-ray CT scanner. For example, an X-ray transmission image of the cross section of the composition is captured using a microfocus CT scanner (e.g., a Phoenix V|tome|xm manufactured by Baker Hughes) capable of generating images at a magnification of 200x. More specifically, using, for example, a Baker Hughes Phoenix V|tome|xm, X-ray transmission images are captured at 900 spots (360° / 900 spots) at different imaging angles while rotating the composition under the following imaging conditions in nanofocus mode. From the images thus obtained, a two-dimensional cross-sectional image (magnification of 200x, pixel count of 2000 x 2000, 200 μm pixels) is generated and acquired.

[0093] <Shooting conditions> X-ray tube type: Nanofocus open tube Minimum detectability: 1 μm Tube voltage: 30kV Tube current: 300μA Timing:500ms Scan rate: 2 (3 images taken at each spot, the first one discarded) Filter:none

[0094] A corrected image is created by removing peaks from the density scale values ​​in the 2D cross-sectional image, which are thought to be derived from the background (mainly air). The corrected image is then grayscaled and binarized. After that, all pixel clusters formed by connecting pixels that are adjacent on any of the four sides of the white pixels (i.e., pixels corresponding to voids in the original photograph) and that are independent of other pixel clusters are extracted and their shape is evaluated as "voids." During binarization, a discriminant analysis method is used to determine a threshold value that maximizes the ratio of intra-class variance to inter-class variance for the binarized background and pattern region. Specifically, the grayscaled image can be binarized using Particle Analysis ver. 3.5 (Nitto Technology Co., Ltd.). Next, pixel clusters that are partially or completely overlapping the outer edges of the field of view are selected for analysis. Note that if there are independent black pixels within the white pixels (i.e., if spot-like dots or the like exist within the voids being imaged), such pixels are ignored in the area calculation. For the voids selected in this way, parameters relating to their shape, such as the void perimeter and void area, can be measured and calculated using the above procedure. These parameters can be measured and calculated using various known image analysis software that can analyze shapes in images.

[0095] [Density (bulk density)] The expanded composition of the present invention preferably has a density (sometimes referred to as "bulk density" or "density specific gravity") of less than a predetermined value after expansion. Specifically, the density (bulk density) of the composition of the present invention is, for example, 0.10 g / cm 3 Super 1.0g / cm 3 More specifically, the upper limit is usually 1.0 g / cm 3 Less than 0.90g / cm 3 Less than or 0.80 g / cm 3 Less than or equal to 0.70 g / cm 3 Less than or equal to 0.60 g / cm 3On the other hand, the lower limit is not particularly limited, but is usually, for example, 0.10 g / cm 3 More than or equal to 0.15 g / cm 3 More than or equal to 0.20 g / cm 3 More than or equal to 0.25 g / cm 3 More than or equal to 0.30 g / cm 3 It's super.

[0096] The density (bulk density) of the composition of the present invention is a value determined by dividing the mass of the composition by the apparent volume of the composition (the total volume of the "volume of the composition itself," "volume of pores on the surface of the composition that communicate with the outside," and "volume of internal voids"). As a measurement method, for example, the apparent volume (Vf) of about 100 g of the composition (m) is measured, and the density (g / mL) of the composition can be calculated using m / Vf. The value of density is calculated by the "specific gravity (the density of water at 4°C under atmospheric pressure is 0.999972 g / cm 3 Since the specific gravity is approximately equal to the value of "the ratio of the density of a substance to the mass of the substance," it may be specified as a unitless number, with the numerical value in the above definition being used.

[0097] [Protein content] The puffed composition of the present invention preferably has a protein content within a predetermined range. Specifically, the protein content of the puffed composition of the present invention is preferably, for example, in the range of 3.0% to 40% by mass, calculated on a dry mass basis. More specifically, the lower limit is preferably 3.0% by mass or more. Among these, the protein content is preferably 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, or 18% by mass or more. The upper limit is not particularly limited, but may be, for example, 40% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less.

[0098] The origin of the protein in the composition of the present invention is not particularly limited. Examples include proteins derived from plants and animals, but proteins derived from pulses and / or millet are preferred. Specifically, the ratio of the total content of pulse-derived and / or millet-derived proteins (preferably the pulse-derived protein content) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and particularly preferably 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. As pulse-derived proteins, those derived from pea are particularly preferred, and those derived from yellow pea are most preferred. As millet-derived proteins, oat-derived proteins are preferred.

[0099] The protein in the composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state contained in pulses and / or millet. Specifically, the ratio of the total protein content incorporated into the composition in a state contained in pulses and / or millet (preferably the protein content incorporated into pulses) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less.

[0100] In the present invention, the protein content in the composition is measured by multiplying the total nitrogen ratio measured using the combustion method (modified Dumas method) specified in the Food Labeling Act (Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)) by the "nitrogen-protein conversion factor."

[0101] [CFW wire color characteristics] The expanded composition of the present invention is preferably characterized in that, after freezing the composition at -25°C, a frozen section A of the composition is cut to a thickness of 30 μm along a certain cutting plane A, and the CFW-stained area is observed under a fluorescence microscope.

[0102] Preparation and observation of frozen sections of the composition: In the present invention, a frozen composition is frozen at -25°C, and a frozen section of 30 μm thickness is prepared by cutting the frozen composition along a specific cutting plane. The frozen section can be observed in an unstained state to measure the porosity and other properties of the composition. Furthermore, the frozen section can be stained with CFW and observed to measure the shape and size of the insoluble dietary fiber in the composition.

[0103] Specifically, the preparation of frozen sections of the composition and observation under CFW staining are preferably carried out, for example, by the following procedure, although not limited thereto. That is, the composition is cut to a thickness of 30 μm at −25° C. according to the Kawamoto method described in Kawamoto, “Use of a new adhesive film for the preparation of multi-purpose fresh-frozen sections from hard tissues, whole animals, insects, and plants,” Arch. Histol. Cytol., (2003), 66[2]:123-43, to prepare frozen sections. The frozen sections of the composition thus obtained may be observed unstained under a magnified field to measure porosity, etc., but the shape, size, etc. of the CFW-stained portion, which is mainly composed of insoluble dietary fiber, can be observed by staining with, for example, CFW (Calcofluor White: 18909-100ml-F, Sigma-Aldrich). More specifically, 1 μL of CFW is added to a frozen section of the composition adsorbed on a glass slide, mixed, and then a cover glass is placed on top. The section is then observed under a fluorescent microscope (e.g., Keyence BZ-9000 fluorescent microscope) using an appropriate filter and a magnified field of view. The magnification of the fluorescent microscope during observation is not limited, but the section is placed under the field of view of a microscope with a magnification of, for example, 200x, and a color photograph with, for example, 1360 × 1024 pixels is taken and used for analysis.

[0104] Measurement of the shape of CFW-stained areas in frozen sections: For the CFW-stained photograph of the composition frozen section taken in the above procedure, the shape of each stained site is measured by the following method.

[0105] That is, the CFW-stained frozen section is observed under a 200x field of view using a fluorescent microscope, and the captured image is analyzed to extract the CFW-stained area as a pixel aggregate. For each CFW-stained area (longest diameter 1 μm or more) on the obtained image, the maximum distance between two points on the contour line is calculated as the "longest diameter" of each CFW-stained area. In addition, the "longest diameter of each stained area image divided by the distance between two parallel lines when the contour of each CFW-stained area on the image is sandwiched between the parallel lines" is calculated as the "aspect ratio" of each CFW-stained area. Regarding the longest diameter or aspect ratio of the CFW-stained area on the image obtained in this way, The arithmetic mean value is calculated and used for evaluation.

[0106] When analyzing magnified microscope images, any of the above parameters related to the shape of the stained area can be converted into actual measured values ​​by converting an image of known length (such as a scale bar) into the number of pixels.

[0107] The stained site thus selected is then measured for parameters relating to its shape, such as area, area ratio, perimeter, circularity coefficient, etc. Measurement of these parameters can be carried out using various known image analysis software capable of analyzing shapes within an image.

[0108] In the present invention, the "area" of a stained site refers to the area corresponding to the total number of pixels forming a certain stained site.

[0109] Specifically, in the puffed composition of the present invention, the average longest diameter of the CFW dyed portion is preferably, for example, in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually preferably less than 450 μm. Among these, it is more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and particularly preferably 50 μm or less. On the other hand, the particle diameter d of such insoluble dietary fiber 50 The lower limit of the thickness is not particularly limited, but is usually preferably 1 μm or more, or 3 μm or more.

[0110] Furthermore, in the swelling composition of the present invention, the arithmetic mean value of the aspect ratio of the CFW dyed portion is preferably, for example, in the range of 1.1 to 5.0. More specifically, the upper limit is typically 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less, or 3.0 or less, or 2.5 or less, and particularly preferably 2.0 or less. If the average aspect ratio of the CFW dyed portion exceeds the above range, the effects of the present invention may be difficult to achieve. On the other hand, the lower limit of the arithmetic mean value of the aspect ratio of the CFW dyed portion is not particularly limited, but is typically more preferably 1.1 or more, or 1.3 or more.

[0111] Furthermore, in the puffed composition of the present invention, it is preferable that at least a portion of the CFW-stained portion is embedded in the iodine-stained portion. In particular, the proportion of the CFW-stained portion embedded in the iodine-stained portion is preferably, for example, in the range of 50% to 100%. More specifically, the lower limit is preferably typically 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. The upper limit is not particularly limited, but is typically 100% or 100% or less. Having at least a portion of the CFW-stained portion (preferably a proportion equal to or greater than the lower limit) embedded in the iodine-stained portion is preferable because it improves puffing properties during heat treatment and tends to result in a composition with the unique texture of puffed foods. Although the mechanism is unclear, in the present invention, which has a support structure consisting of iodine-stained portions whose main component is starch, it is thought that the CFW-stained portion whose main component is insoluble dietary fiber is embedded in the support structure, reinforcing the structure, thereby improving the puffing property during heat treatment and providing a composition with the texture unique to puffed foods. "Embedded" in the present invention refers to a state in which the CFW-stained portion is surrounded by the iodine-stained portion, and for example, refers to a state in which 50% or more of the perimeter of the image is in close proximity to or in contact with the iodine-stained portion at a distance of 1 μm or less.

[0112] [Features based on imaging mass spectrometry] The composition of the present invention is preferably such that the composition is frozen at −25°C, and then frozen section C is cut along section C to a thickness of 30 μm. The frozen section C is then analyzed by imaging mass spectrometry using NANO-PALDI MS (NanoParticle Assisted Laser Desorption / Ionization MS) using iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization-assisting agent (see [Condition C] below), and the results obtained satisfy at least one of the following characteristics (c1) to (c3):

[0113] Analysis of frozen sections by imaging mass spectrometry using NANO-PALDI MS: [Condition C] is a condition in which the composition is frozen at -25°C, and then frozen sections C are cut to a thickness of 30 μm along cutting plane C. The sections are then analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) using iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization-assisting agent. NANO-PALDI MS can be performed according to the method described in Shu Taira et al., "Nanoparticle-Assisted Laser Desorption / Ionization Based Mass Imaging with Cellular Resolution," Anal. Chem., (2008), 80, 4761-4766. Specifically, the procedure is as follows.

[0114] A rapiflex (Bruker) was used as the NANO-PALDI MS analyzer for imaging mass spectrometry, and a NanoZoomer-SQ (Hamamatsu Photonics) was used for image capture at 21504 x 13440 pixels. The analysis software flexControl (Bruker) was used, and the measurement conditions were set to a laser frequency of 10 kHz, laser power of 100, shot count of 500, sensitivity gain of 26x (2905 V), scan range: X5 μm, Y5 μm, and resulting field size: X9 μm, Y9 μm. The imaging area was set to surround the entire cross section of the composition. The ionization assisting agent was sprayed manually using an airbrush so that the measurement target was evenly covered. Iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane were prepared by mixing 20 mL of 100 mM iron(II) chloride tetrahydrate (Fujifilm Wako Pure Chemical Industries, Ltd.) with 20 mL of γ-aminopropyltriethoxysilane (Shin-Etsu Chemical Co., Ltd.) at room temperature for 1 hour, washing the resulting precipitate five times with distilled water, and then drying at 80°C. For measurements, 10 mg of dried iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane were suspended in 1 mL of methanol and centrifuged at 6000 G for 1 minute. 0.5 mL of the supernatant was sprayed onto a slide glass and dried in a vacuum desiccator for 10 minutes before use.

[0115] Signal intensity analysis was performed using Fleximage. Specifically, the signal intensity of m / z 66.88278 was 66.88278 ± 0.36786, and the signal intensity of m / z 80.79346 was 80.79346 ± 0.44436, displayed as shades of white in the image. The signal intensity of each target substance was measured by measuring the intensity of the white in the cross-sectional image of the composition (therefore, the background without signal appears black). More specifically, imageJ was used as image analysis software, and signal intensity was measured by specifying measurement points surrounding the entire cross-sectional image of the composition. In other words, the "signal intensity" in the present invention refers to the total signal intensity within the range of 66.88278 ± 0.36786 for m / z 66.88278 and 80.79346 ± 0.44436 for m / z 80.79346.

[0116] The signal intensity of each pixel constituting each composition cross-sectional image obtained in this manner is divided by 255, with the highest intensity being 255 and the lowest intensity being 0, to calculate the brightness and brightness fraction of each pixel (in the present invention, the brightness ratio of each pixel is calculated with the total brightness of all pixels constituting the composition image as the denominator). The average brightness (in the present invention, when simply referred to as "average brightness" this does not mean the "brightness per pixel" described later, but rather this value) is calculated by multiplying the brightness and brightness fraction of each pixel by 255, with the total brightness of all pixels constituting the composition image being the denominator, to calculate the average brightness. N ") is calculated.

[0117] The "brightness per pixel" is calculated by dividing the total brightness value for each pixel obtained in this way by the number of pixels having a brightness of 1 to 255, and the result is subtracted from the brightness of each pixel. The result is squared and divided by the number of pixels having a brightness of 1 to 255 to calculate a variance value, and the square root of the result is calculated as the standard deviation (the standard deviation of brightness in the signal intensity distribution of m / z N (where N is an arbitrary number) is called the "SD N " (It is sometimes referred to as ").

[0118] Feature (c1): Multiplication of the average brightness at m / z 66.88278 and 80.79346 The composition of the present invention has an average brightness (AV) calculated from the signal intensity of m / z 66.88278 in imaging mass spectrometry data obtained by analyzing the frozen section C under the above [Condition C]. 66.88278 ) and the average brightness (AV) calculated from the signal intensity of m / z 80.79346. 80.79346 ) and the multiplication value AV 66.88278 ×AV 80.79346 A preferable feature is that the saturation temperature (Tc) is equal to or greater than a predetermined value (feature (c1)). By having such physical properties, the composition of the present invention is preferable because it exhibits a softened hardness. Although the mechanism behind this is unclear, it is thought that the processing during heat treatment causes low molecular weight components to be distributed throughout the composition, preventing the starch from hardening.

[0119] Specifically, the composition of the present invention is a composition in which the multiplication value AV of the average brightness is 0.01 in the imaging mass spectrometry data obtained by analyzing the frozen section C under the [condition C]. 66.88278 ×AV 80.79346 is preferably in the range of, for example, 120 or more and 3000 or less. More specifically, the lower limit is usually preferably 120 or more. Among these, it is preferably 150 or more, or 180 or more, or 200 or more, or 220 or more, or 250 or more, or 270 or more, or 300 or more, or 350 or more, or 400 or more, and particularly preferably 450 or more. On the other hand, the multiplied value AV of such average luminance 66.88278 ×AV 80.79346 Although there is no particular upper limit to the value, it is usually preferably 3000 or less, or 2000 or less, from the viewpoint of industrial productivity.

[0120] Feature (c2): Standard deviation and mean brightness at m / z 66.88278 The composition of the present invention is preferred because the brightness of a specific component varies widely across the cross section of the composition, resulting in the component being localized over a wide range throughout the composition, resulting in a softer quality.

[0121] Therefore, the composition of the present invention has a standard deviation (SD) of brightness in the signal intensity distribution of m / z 66.88278 in the imaging mass spectrometry data obtained by analyzing the frozen section C under the [condition C]. 66.88278 ) is a predetermined value or more (feature (c2)). 66.88278 ) is preferably in the range of, for example, 16.0 or more and 100 or less. More specifically, the lower limit is usually preferably 16.0 or more. In particular, it is preferably 18.0 or more, 19.0 or more, 20.0 or more, or 22.0 or more, and particularly preferably 24.0 or more. On the other hand, such a standard deviation (SD 66.88278 ) is not particularly limited, but from the viewpoint of industrial productivity, it is usually preferably 100 or less, 80 or less, 60 or less, or 50 or less.

[0122] Furthermore, the composition of the present invention has an average brightness (AV) of the signal intensity distribution of m / z 66.88278. 66.88278 ) is preferably equal to or greater than a predetermined value. 66.88278 The value of the average brightness (AV) is preferably in the range of, for example, 15 or more and 200 or less. More specifically, the lower limit is usually preferably 15 or more, and more preferably 18 or more, or 20 or more, or 25 or more, or 30 or more, or 33 or more, or 35 or more, or 37 or more, or 39 or more, and particularly preferably 40 or more. On the other hand, such an average brightness (AV 66.88278 ) is not particularly limited, but from the viewpoint of industrial productivity, it is usually preferably 200 or less, 150 or less, or 100 or less.

[0123] Feature (c3): Standard deviation and mean brightness at m / z 80.79346 Furthermore, in the imaging mass spectrometry data obtained by analyzing the frozen section C under the above [Condition C], the composition of the present invention has a standard deviation (SD) of brightness in the signal intensity distribution of m / z 80.79346. 80.79346) is a predetermined value or more, is one of the preferable features (feature (c3)). The reason for this is unknown, but assuming that hydrogenated m / z is observed by NANO-PALDI MS, it is possible that the distribution of pyrazine (CAS: 290-37-9, molar mass 80.09 g / mol) with a relatively similar molecular weight is being measured in the composition, and it is possible that pyrazine-like substances generated by the Maillard reaction during cooking of food are localized over a wide area throughout the composition, resulting in a softer quality.

[0124] Specifically, the standard deviation (SD 80.79346 ) is preferably in the range of, for example, 4.0 or more and 80 or less. More specifically, the lower limit is usually preferably 4.0 or more. In particular, it is preferably 4.5 or more, or 5.0 or more, or 5.5 or more, or 6.0 or more, or 6.5 or more, or 7.0 or more, or 7.5 or more, or 8.0 or more, or 8.5 or more, and particularly preferably 9.0 or more. On the other hand, such a standard deviation (SD 80.79346 ) is not particularly limited, but from the viewpoint of industrial productivity, it is usually preferably 80 or less, 70 or less, 60 or less, 50 or less, or 40 or less.

[0125] Furthermore, the composition of the present invention has an average brightness (AV) of the signal intensity distribution of m / z 80.79346. 80.79346 ) is preferably equal to or greater than a predetermined value. 80.79346 The value of the average brightness (AV) is preferably in the range of, for example, 6.5 or more and 100 or less. More specifically, the lower limit is usually preferably 6.5 or more, and more preferably 7.0 or more, or 7.5 or more, or 8.0 or more, or 8.5 or more, or 9.0 or more, and particularly preferably 9.5 or more. On the other hand, such an average brightness (AV 80.79346 ) is not particularly limited, but from the viewpoint of industrial productivity, it is usually preferably 100 or less, 80 or less, or 60 or less.

[0126] Regarding the cutting surface of frozen sections: The composition of the present invention is preferably characterized in that it satisfies one or more, preferably two or more, and particularly preferably all three of the characteristics (c1), (c2), and (c3) in imaging mass spectrometry data obtained by analyzing the frozen section C under the condition C. Here, the composition of the present invention is sufficient if it satisfies the requirements for the characteristics (c1), (c2), and (c3) for a frozen section obtained by cutting a frozen product of the composition at an arbitrary cross section.

[0127] However, it is preferable that the composition of the present invention satisfies the requirements for the above-mentioned features (c1), (c2), and (c3) when the frozen section obtained by cutting the composition at least along a cross section perpendicular to the longitudinal direction is defined as the frozen section C. In the present invention, the "longitudinal direction" of the composition refers to the direction of the long side of an imaginary rectangular parallelepiped of the smallest volume inscribed by the composition, and the "transverse direction" of the composition refers to the direction perpendicular to the longitudinal direction. In addition, when the composition has multiple longitudinal directions, any direction can be adopted.

[0128] Furthermore, the composition of the present invention can be obtained by cutting a frozen product of the composition at an arbitrary cross section X to obtain a frozen section X, and by cutting a frozen product of the composition at a cross section Y perpendicular to the cross section X to obtain a frozen section Y. The frozen sections C are analyzed under the above [Condition C] to obtain imaging mass spectrometry data, which shows the standard deviation (SD) of brightness at m / z 66.88278 and 80.79346. 66.88278 , S.D. 80.79346 ) and average brightness (AV 66.88278 , A.V. 80.79346 ) is calculated, the standard deviation (SD 66.88278 , S.D. 80.79346 ) and average brightness (AV 66.88278 , A.V. 80.79346 ) and the standard deviation (SD) of the brightness obtained for frozen section Y at cut plane Y. 66.88278 , S.D. 80.79346 ) and average brightness (AV 66.88278 , A.V. 80.79346) and the arithmetic mean value thereof preferably satisfies the requirements of the above features (c1), (c2), and (c3). Furthermore, the standard deviation (SD 66.88278 , S.D. 80.79346 ) and average brightness (AV 66.88278 , A.V. 80.79346 ) and the standard deviation (SD) of the brightness obtained for frozen section Y at cut plane Y. 66.88278 , S.D. 80.79346 ) and average brightness (AV 66.88278 , A.V. 80.79346 ) more preferably satisfy the requirements for the features (c1), (c2), and (c3). In this case, it is preferable that the cross-section X is a cross-section perpendicular to the longitudinal direction, and the cross-section Y is a cross-section parallel to the longitudinal direction. When the composition has multiple longitudinal directions, any direction can be used, and the properties of the entire composition can be evaluated more accurately by evaluating the cross-section X and the cross-section Y perpendicular to the cross-section X.

[0129] If the luminance distribution of a composition is uniform, the average luminance of the entire composition can be estimated by measuring the average luminance of a cross section as a representative part. However, if there is a bias in the luminance distribution, the average luminance of two or more finite cross sections can be measured and the results added together to obtain the measured value of the average luminance of the entire composition.

[0130] [Total fat content] The puffed composition of the present invention preferably has a total fat content within a predetermined range. Specifically, the total fat content of the puffed composition of the present invention is preferably, for example, 2.0% by mass or more and 70% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is typically 2.0% by mass or more. It is particularly preferably 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, and particularly preferably 10.0% by mass or more. Meanwhile, the upper limit is not particularly limited, but may be, for example, typically 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.

[0131] The origin of the oils and fats in the composition of the present invention is not particularly limited. Examples include those derived from plants and animals, with plant-derived oils and fats being preferred. Specifically, the ratio of the plant-derived oil content to the total oil and fat content of the entire composition is preferably in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. Examples of plant-derived oils and fats include those derived from grains (particularly millet), beans, potatoes, vegetables, nuts, and fruits, with olive-derived oils being more preferred.

[0132] The fats and oils in the composition of the present invention are preferably incorporated into the composition as isolated pure products from the viewpoint of ease of dispersibility in the composition, and the proportion of fats and oils incorporated into the composition in the state of being contained in edible plants (particularly pulses and / or cereals, preferably pulses) is preferably low. Specifically, the ratio of the fats and oils incorporated into the composition in the state of being contained in edible plants to the total fat and oil content of the entire composition is preferably in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.

[0133] The puffed composition of the present invention is preferably characterized in that the ratio of the liquid oil to the total oil of the composition is within a predetermined range. Specifically, the ratio of the liquid oil to the total oil of the puffed composition of the present invention is preferably, for example, in the range of 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. In particular, it is preferably 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less. In the present invention, liquid oil refers to oil that is liquid at room temperature (20°C).

[0134] (raw materials) The raw materials for the compositions of the present invention are not particularly limited as long as they achieve the various component compositions and physical properties specified in the present invention. However, it is preferred to use one or more edible plants as raw materials, preferably legumes and / or cereals, and preferably at least legumes. Furthermore, in addition to the plant-based food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, seeds, etc.) listed in the food group classifications in the 2015 Standard Tables of Food Composition in Japan (7th edition), wild plants commonly consumed as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used. Furthermore, the dry weight moisture content of the edible plants used in the compositions of the present invention is preferably in the range of 0% to less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, preferably less than 13%, 11%, or 10% by mass. On the other hand, the lower limit of the moisture content on a dry basis is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0135] ·beans: When beans are used in the composition of the present invention, the type of beans to be used is not limited, but examples thereof include one or more types of beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil, and more preferably the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, and Lentil. Specific examples include, but are not limited to, peas (especially yellow peas, white peas, etc.), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine beans, grass peas, carob, parkia cabbage, long-leaved parkiaca, coffee beans, cacao beans, Mexican jack beans, etc. The classification of other ingredients not exemplified would be readily understood by those skilled in the art who handle the ingredients or processed ingredients. Specifically, this can be clearly understood by referring to the food group classification (page 249, Table 1) in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, which is widely used in everyday life in ordinary households. Note that these legumes may be used alone or in any combination of two or more types.

[0136] Furthermore, the starch content of the pulses used in the composition of the present invention is preferably a predetermined value or more. Specifically, the starch content of the pulses is preferably, for example, in the range of 10.0% by mass or more to 90% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is preferably typically 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or 35% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of the pulses is not particularly limited, but may be, for example, typically 90% by mass or less, or 85.0% by mass or less, or 80.0% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0137] When beans are used in the composition of the present invention, it is preferable to use mature beans rather than immature seeds (e.g., green peas, which are immature pea seeds, or green soybeans, which are immature soybean seeds) because the proportion of intermediate molecular weight fractions (logarithm of molecular weight 6.5 or more and less than 8.0) in the starch contained in the composition increases (more specifically, the AUC3 value increases). For the same reason, beans whose dry weight moisture content has dropped to a predetermined value or less as they mature are preferred. Specifically, the dry weight moisture content of the beans used in the composition of the present invention is preferably in the range of 0% to less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, preferably less than 13% by mass, less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such beans is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0138] ·Misc grains: In the present invention, the term "miscellaneous grains" generally refers to grains other than the major grains rice, wheat, and barley, and is a concept that includes so-called pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than Poaceae grains. When miscellaneous grains are used in the composition of the present invention, the type of miscellaneous grain used is not limited, but examples include one or more miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and Poaceae are more preferred. Specific examples include, but are not limited to, foxtail millet, barley, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. In particular, it is preferable to use one or more of oats, amaranth, and quinoa, and it is particularly preferable to use oats, which contain a lot of soluble dietary fiber. Furthermore, it is preferable that the miscellaneous grains are substantially free of gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that they are free of gluten.

[0139] The starch content of the millet used in the composition of the present invention is preferably a predetermined value or more. Specifically, it is preferably in the range of, for example, 10.0% by mass or more and 90% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is preferably typically 10.0% by mass or more, 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, 30.0% by mass or more, 35.0% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of millet is not particularly limited, but can be, for example, typically 90% by mass or less, 85.0% by mass or less, 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 65.0% by mass or less, or 60.0% by mass or less.

[0140] When using millet in the composition of the present invention, it is preferable to use dried millet because the proportion of the middle molecular weight fraction (logarithm of molecular weight 6.5 or more and less than 8.0) in the starch contained in the composition increases (more specifically, the AUC3 value increases). Specifically, millet is preferably in a state where the dry weight moisture content is a predetermined value or less. More specifically, the dry weight moisture content of millet used in the composition of the present invention is preferably in the range of, for example, 0% to less than 15% by mass. More specifically, the upper limit is preferably typically less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such millet is not particularly limited, but is preferably typically 0% by mass or more, or 0.01% by mass or more.

[0141] · Content and particle size of pulses and / or cereals: When beans are used in the composition of the present invention, the content of beans in the composition of the present invention is not particularly limited, but is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit is usually 10% by mass or more, particularly 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, particularly 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less.

[0142] Furthermore, when millet is used in the composition of the present invention, the millet content in the composition of the present invention is not particularly limited, but is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated as dry mass. More specifically, the lower limit is usually 10% by mass or more, particularly 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and particularly preferably 95% by mass or more. Meanwhile, the upper limit is not particularly limited, but is usually 100% by mass or less.

[0143] Furthermore, when pulses and / or miscellaneous grains are used in the composition of the present invention, the total content of pulses and / or miscellaneous grains in the composition of the present invention, preferably the content of pulses and miscellaneous grains, is not particularly limited, but is preferably in the range of, for example, 15% by mass or more and 100% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is usually 10% by mass or more, particularly 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and particularly 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less.

[0144] When beans and / or grains are used in the composition of the present invention, it is preferable to use powdered beans and / or grains. Specifically, the powdered beans and / or grains have a particle diameter d 90 and / or d 50 It is preferable to use a bean powder and / or a miscellaneous grain powder having each of the values ​​below a predetermined value.

[0145] That is, the particle diameter d of the bean powder and / or miscellaneous cereal powder after ultrasonic treatment 90 is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm or 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 275 μm or less, or 250 μm or less, or 225 μm or less, or 200 μm or less, or 175 μm or less, or 150 μm or less, or 125 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more, or 15 μm or more.

[0146] Similarly, the particle diameter d of the bean powder and / or miscellaneous cereal powder after ultrasonic treatment 50 is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm or 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more.

[0147] In particular, if the size is above a certain level, the surface of the composition may become uneven, so it is preferable to use powdered beans and / or millet, preferably beans, of a size below the certain level. Furthermore, when the aforementioned powdered beans and / or millet are used, the final puffed composition may be a composition in which the powdered beans and / or millet powder are bound together while maintaining their shape, or the pulse powder and / or millet powder in the dough composition may melt and become mixed together in the puffed composition during processing.

[0148] Other ingredients: The composition of the present invention may contain any one or more other food ingredients. Examples of such food ingredients include plant-based food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.), animal-based food ingredients (seafood, meat, eggs, dairy products, etc.), and microbial foods. The content of these food ingredients can be appropriately set within a range that does not impair the object of the present invention.

[0149] ·Seasonings, food additives, etc.: The composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins, Examples of additives include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (for example, glycerin fatty acid ester, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, etc.

[0150] However, in light of the recent growing trend toward natural products, the composition of the present invention preferably contains one of the so-called emulsifiers, colorants, and thickening stabilizers (e.g., those listed as "colorants," "thickening stabilizers," and "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)) at a content of typically 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, the lower limit of a commonly used measurement method) or none. Furthermore, it is more preferable that the content of any two of the above is typically 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, the lower limit of a commonly used measurement method) or none. Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, particularly 0.5 mass% or less or 0.1 mass% or less, and particularly that it is substantially free (specifically, it means that the content is less than 1 ppm, which is the lower limit of a general measurement method) or that it is free. In particular, it is more preferable that the content of food additives is usually 1.0 mass or less, particularly 0.5 mass% or less or 0.1 mass% or less, and particularly that it is free.

[0151] [Wheat and gluten] A preferred feature of the puffed composition of the present invention is that the wheat content of the composition is within a predetermined range. Specifically, the wheat content of the puffed composition of the present invention is preferably, for example, in the range of 0% to 50% by mass in terms of dry mass. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is preferably 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, the lower limit of a common measurement method) or none at all. The puffed composition of the present invention is useful because it provides the unique texture of puffed foods even if its wheat content ratio is below the above upper limit. Meanwhile, the lower limit of this ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.

[0152] A preferred feature of the puffed composition of the present invention is that the ratio of wheat-derived protein to the total protein content of the composition is within a predetermined range. Specifically, the ratio of wheat-derived protein to the total protein content of the puffed composition of the present invention is preferably, for example, between 0% and 50% by mass. More specifically, the upper limit is typically 50% by mass or less. It is particularly preferred that the ratio be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, and particularly that the wheat-derived protein be substantially absent (specifically, a content of less than 1 ppm, the lower limit of a typical measurement method). The puffed composition of the present invention is useful because, when the wheat-derived protein content to the total protein content is below the above upper limit, it can provide the unique texture of puffed foods even with a relatively low wheat content. Meanwhile, the lower limit of this ratio is not particularly limited, but can typically be 0% by mass or greater.

[0153] The puffed composition of the present invention is preferably substantially free of gluten (specifically, the content is less than 1 ppm, which is the lower limit of the commonly used measurement method), or contains no gluten at all. The puffed composition of the present invention is useful because it provides the unique texture of preferred puffed foods, even if it is substantially free of gluten.

[0154] Furthermore, conventional solid paste compositions for cooking with heat (particularly compositions containing gluten with a network structure) maintain their elasticity by adding sodium chloride, but this has been problematic in terms of affecting taste and resulting in excessive salt intake. This problem is particularly pronounced in dry compositions (dried udon noodles, dried hiyamugi noodles, etc.), where sodium chloride is typically used in an amount of 3% by mass or more to maintain the elasticity of the composition. On the other hand, the composition of the present invention is preferable because it can be obtained as a composition with suppressed loss of elasticity using only a very small amount of sodium chloride or even without the addition of sodium chloride, resulting in a composition of good quality. Furthermore, by applying the present invention to solid paste compositions for cooking with heat, such as pasta, udon, and bread, which normally have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, it is possible to obtain a composition of good quality without adding sodium chloride, which is also preferable.

[0155] Specifically, the sodium chloride content in the composition of the present invention is preferably, for example, in the range of 0% by mass to 3% by mass, calculated as the dry mass. More specifically, the upper limit is usually 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limit of the sodium chloride content in the composition of the present invention is not particularly limited and may be 0% by mass. In addition, in the present invention, the sodium chloride content in the solid paste composition is determined, for example, by multiplying the amount of sodium measured by atomic absorption spectrometry by 2.54, in accordance with the "salt equivalent" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0156] [Puffed food] The puffed composition of the present invention is usually a puffed food. In the present invention, "puffed food" refers to a food made from a puffed composition or a food containing a puffed composition as a main component. More specifically, it refers to a food produced by increasing the volume by puffing a dough composition through heat treatment. Examples of puffed food include bread or similar foods (sometimes referred to as bread-like foods) that are bulk puffed compositions, puff-like compositions that are obtained by rapidly decompressing dough that has been heat-treated under pressure, and crackers or similar foods (sometimes referred to as cracker-like foods) that are thin, plate-shaped puffed foods made from bulk puffed compositions.

[0157] A preferred feature of the puffed composition of the present invention is that it has a texture unique to puffed foods. In the present invention, the "texture unique to puffed foods" refers to a texture felt due to the difference in strength between the solid structure and void structure of the composition, which is derived from the porous structure inside the puffed food. Specific examples include the crispy texture of crackers and the fluffy texture of bread. Even if a puffed composition is formed once, if the composition hardens and its structure becomes difficult to destroy, or if the composition is unable to maintain its expanded state and shrinks, reducing the internal voids, the unique texture of such puffed foods becomes difficult to feel.

[0158] [Method for producing a starch-containing puffed composition] The puffed composition of the present invention can be produced by any method, but is preferably produced by a method including the following steps (i) and (ii). (i) A step of preparing a dough composition that satisfies all of the following (1) to (5). (1) The starch content of the composition is 8.0% by mass or more on a wet mass basis. (2) The moisture content of the composition on a dry basis is more than 40% by mass. (3) The dietary fiber content of the composition is 2.0% by mass or more in terms of wet mass. (4) The starch-degrading enzyme activity of the composition is 0.2 U / g or more in terms of dry mass. (5) The particle size d in the particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to the above [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm. (ii) A step of expanding the dough composition of step (i) by heat treatment, in which the AUC1 of the composition increases by 5% or more and the dry weight moisture content decreases by 5% or more before and after the heat treatment.

[0159] Step (i): Preparation of the dough composition: The preparation of the dough composition in step (i) is preferably carried out so as to satisfy the following conditions:

[0160] The dough composition in step (i) preferably has a starch content of at least a predetermined value. Specifically, the starch content of the dough composition is preferably in the range of, for example, 8.0% by weight to 60% by weight, based on wet weight. More specifically, the lower limit is typically 8.0% by weight or more, more preferably 9.0% by weight or more, or 10.0% by weight or more, or 12.0% by weight or more, or 14.0% by weight or more, or 16.0% by weight or more, or 18.0% by weight or more. The upper limit is not particularly limited, but may be, for example, typically 60% by weight or less, or 55.0% by weight or less, or 50.0% by weight or less, or 45.0% by weight or less, or 40.0% by weight or less, or 35.0% by weight or less, or 30.0% by weight or less.

[0161] The dough composition in step (i) preferably has a dry basis moisture content greater than a predetermined value. The technical significance of this is that, since the enzymatic reaction is difficult to proceed if the dry basis moisture content is below the predetermined value, the dry basis moisture content must be maintained above the predetermined value for a certain period of time during the baking process in step (ii) to facilitate the enzymatic reaction that converts relatively high molecular weight starch components defined by AUC2 to relatively low molecular weight starch components defined by AUC1. (Therefore, the AUC1 and AUC2 values ​​for the composition of the present invention differ from those for raw materials that are not subjected to heat treatment and from compositions that differ in factors that significantly affect the degradative enzymatic reaction (e.g., dough enzyme activity, dough hydration conditions, heat treatment conditions, etc.).) Specifically, the dry basis moisture content of the dough composition is preferably greater than 40% by mass and less than or equal to 250% by mass. More specifically, the lower limit is usually more than 40% by mass, particularly more than 45% by mass, or more than 50% by mass, or more than 55% by mass, or more than 60% by mass, or more than 65% by mass, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass or more. The upper limit is not particularly limited, but can usually be 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or 175% by mass or less, or 150% by mass or less.

[0162] The moisture content of the dough composition on a dry basis is preferably maintained above the predetermined value for a predetermined period of time or longer. The time for which the moisture content of the dough composition on a dry basis is maintained above the predetermined value can be appropriately set based on the reaction rate, determined from the enzyme activity, reaction temperature, moisture content of the dough composition, etc., and the rate of change in AUC2 and AUC1, but is preferably set within a range of, for example, 1 minute to 24 hours. More specifically, the lower limit is usually 1 minute or longer, preferably 2 minutes or longer or 3 minutes or longer. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or shorter, or 16 hours or shorter. The reaction temperature of the dough composition can also be appropriately set based on the rate of change in AUC2 and AUC1, but is preferably set within a range of, for example, 30°C to 300°C. More specifically, the lower limit is usually 30° C. or higher, particularly 40° C. or higher, or 50° C. or higher, or 60° C. or higher, or 70° C. or higher, or 80° C. or higher, or 90° C. or higher, or 100° C. or higher, or 110° C. or higher, and particularly 120° C. or higher. On the other hand, the upper limit is not particularly limited, but can usually be 300° C. or lower, particularly 260° C. or lower, or 230° C. or lower. The treatment of maintaining the dry basis moisture content of the dough composition at above the predetermined value for the predetermined time or longer may be carried out as a separate pretreatment after the preparation of the dough composition in step (i) and before the heat treatment in step (ii) described below, or part or all of it may be achieved in the heat treatment in step (ii) described below.

[0163] Furthermore, by maintaining the dry weight moisture content of the dough composition above the predetermined value for a predetermined time or longer, the puffed composition of the present invention can be produced by carrying out the fermentation process described below or by carrying out an enzyme treatment process in the dough composition and then heat-treating the treated dough composition to leaven it. Specifically, the puffed composition of the present invention can be produced by carrying out yeast fermentation using yeast incorporated into the dough composition, carrying out an enzyme treatment reaction using a starch-degrading enzyme in the dough composition, or enzymatically treating the psyllium seed coat incorporated into the dough composition (specifically, treatment with cellulase and / or pectinase and / or xylanase is preferred, and treatment with at least pectinase and / or xylanase is particularly preferred), and then heat-treating the treated dough composition to leaven it. In this case, "before heat treatment" refers to the state of the dough composition before the fermentation or enzyme treatment process described above (i.e., immediately after preparation), and "after heat treatment" refers to the state of the puffed composition after heat-treating the dough composition after fermentation or enzyme treatment, and completing the leavening process.

[0164] In the present invention, the term "wet mass basis ratio" (sometimes simply referred to as "wet mass basis," "wet mass equivalent," or "wet basis") refers to the content ratio of each component, etc., calculated using the wet mass including moisture of the composition or each fraction as the denominator and the content of each target component or target substance as the numerator.

[0165] The dough composition in step (i) preferably has a dietary fiber content (the sum of soluble dietary fiber and insoluble dietary fiber) of a predetermined value or more. Specifically, the dietary fiber content (particularly the insoluble dietary fiber content) of the dough composition is preferably in the range of, for example, 2.0% by mass or more and 30% by mass or less, calculated on a wet mass basis. More specifically, the lower limit is usually 2.0% by mass or more, and more preferably 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 30% by mass or less, or 20% by mass or less.

[0166] The dough composition in step (i) preferably has a starch-degrading enzyme activity of at least a predetermined value. Specifically, the starch-degrading enzyme activity of the dough composition is preferably in the range of, for example, 0.2 U / g or more and 100.0 U / g or less, calculated on a dry mass basis. More specifically, the lower limit is usually 0.2 U / g or more, particularly 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, and particularly 4.0 U / g or more. On the other hand, the upper limit of this ratio is not particularly limited, but can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0167] In order to prevent the inactivation of starch-degrading enzymes in edible plants (e.g., beans and / or cereals, particularly beans), a processing method for obtaining edible plants with high starch-degrading enzyme activity for use as raw materials preferably involves heat treatment in an environment with a moisture content on a dry basis of a predetermined percentage or less (e.g., typically 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, particularly 20% by mass or less). Specifically, the heat treatment temperature is preferably in the range of 60°C or higher and 300°C or lower. More specifically, the upper limit can be typically 300°C or lower, or 260°C or lower, or 220°C or lower, or 200°C or lower. Furthermore, because undesirable aromas in raw materials can be removed by preheating at a predetermined temperature or higher, the treatment temperature is preferably at or above the predetermined temperature. Specifically, a temperature of 60°C or higher is usually preferred. A temperature of 70°C or higher, 80°C or higher, or 90°C or higher, particularly 100°C or higher, is desirable. The heating time can be set arbitrarily until the starch-degrading enzyme activity is adjusted to a predetermined value, but is preferably set in the range of, for example, 0.1 to 60 minutes. More specifically, the lower limit is usually 0.1 minutes or more, or 1 minute or more. On the other hand, the upper limit is not particularly limited, but is usually 60 minutes or less.

[0168] The enzyme activity unit (U / g) is calculated by dividing the rate of decrease in absorbance at 660 nm, C (%), of the measurement sample during a 30-minute enzyme reaction by the rate of decrease in absorbance of the enzyme reaction group (absorbance A) relative to the control group (absorbance B): {(absorbance B - absorbance A) / absorbance B} x 100 (%). The enzyme activity that reduces absorbance by 10% per 10 minutes is defined as 1 unit (U), and the enzyme activity per 1 g of measurement sample is calculated using the following formula from the rate of decrease in absorbance, C (%), when the enzyme reaction is carried out for 30 minutes using 0.25 mL of enzyme solution (sample content: 0.025 g).

number

[0169] Specific examples of starch-degrading enzymes in the dough composition include amylases. These may be derived from edible plants such as beans and / or cereals, preferably beans, that are the raw materials for the dough composition, or may be added externally. However, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from the raw edible plants, particularly beans and / or cereals, preferably beans. Specifically, the percentage of starch-degrading enzyme activity in the dough composition that is derived from the raw edible plants (particularly beans and / or cereals, preferably beans) is preferably in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more. On the other hand, the upper limit is not particularly limited, but can usually be set to, for example, 100% or less.

[0170] Furthermore, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from endogenous starch-degrading enzymes contained in the edible plant raw material (particularly pulses and / or millet, preferably pulses), and it is preferable that it is derived from endogenous starch-degrading enzymes contained in pulses and / or millet, preferably pulses, and it is particularly preferable that the starch-degrading enzyme is amylase. Furthermore, since starch derived from edible plants is thought to have the property of being easily degraded by endogenous starch-degrading enzymes contained in the same plant, it is preferable that the plant from which the starch-degrading enzymes (particularly endogenous starch-degrading enzymes contained in edible plants) are derived is at least the same type of plant as the plant from which the starch contained in the composition is derived. Specifically, it is preferable that the proportion of the starch-degrading enzyme activity in the dough composition that is derived from endogenous starch-degrading enzymes contained in the edible plant raw material (particularly pulses and / or millet, preferably pulses) is in the range of, for example, 30% to 100%. More specifically, the lower limit is usually 30% or more, and more preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more. The upper limit is not particularly limited, but can usually be set to 100% or less, for example.

[0171] The dough composition in step (i) has a particle size d in the particle size distribution measured after adding starch and proteolysis treatment according to the above [procedure b] and then ultrasonic treatment. 50 is preferably a predetermined ratio or more. 50is preferably in the range of, for example, 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but is usually 1 μm or more, preferably 5 μm or more, or 7 μm or more. Although the mechanism behind this is unclear, in the present invention, which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, improving the puffing properties during heat treatment and imparting a texture unique to puffed foods. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, making it impossible to maintain the puffed state after heat treatment; therefore, it is thought that a size below a certain size is preferable.

[0172] The dough composition in step (i) has a molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 6.5 or more and less than 9.5, which is obtained by treating the composition according to the above [Step a] and analyzing the components obtained under the above [Condition A]. 6.5-9.5 ), it is preferable to prepare the food so that the ratio of the area under the curve in the range of logarithm of molecular weight of 6.5 or more and less than 8.0 to the total area under the curve (AUC3) is a predetermined ratio or more. Specifically, such AUC3 is preferably set in the range of, for example, 30% or more and 100% or less. More specifically, the lower limit is usually 30% or more, and particularly preferably 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 80% or more, or 90% or more. The upper limit is not particularly limited, but can be, for example, usually 100% or less, or 98% or less. Although the reason for this is unclear, it is thought that when the proportion of relatively low-molecular-weight amylopectin among the amylopectin contained in starch (which is thought to be contained in the fraction with logarithm of molecular weight of 6.5 or more and less than 9.5) is greater than a predetermined value, the spreadability during the puffing stage is improved, resulting in a puffed food that is preferably puffed.

[0173] The dough composition in step (i) is preferably prepared to contain pulses and / or cereals, preferably pulses. The content is optional, but is preferably in the range of, for example, 5% by mass to 90% by mass, calculated as wet mass. More specifically, the lower limit is usually 5% by mass or more, and more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0174] The beans and / or grains used may be those that have not been subjected to the heat treatment described below, those that have been subjected to the heat treatment, or a combination of both. It is also preferable to use the beans and / or grains in powder form.

[0175] Furthermore, the pulses and / or grains used in the present invention can be used as raw materials in step (i) after mildly pre-heating so that the temperature drop difference of the gelatinization peak temperature measured under the above-mentioned conditions falls within a predetermined temperature range. Using such raw materials is preferable because it removes unnecessary components from the raw material while leaving starch granules, which aid in swelling and effectively achieve the effects of the present invention. If the drop difference is too large, the starch granules may be completely destroyed in the swelling treatment step (ii) to the extent that they do not exhibit an RVA peak, or even if they are not destroyed, they may lose their heat resistance, making it difficult to achieve the effects of the present invention. Specifically, it is preferable that the temperature drop difference be in the range of 0°C or higher and 50°C or lower. More specifically, it is preferable that the upper limit of the temperature drop difference is usually 50°C or lower, or 45°C or lower, or 40°C or lower, or 35°C or lower, or 30°C or lower. On the other hand, the lower limit of the temperature decrease difference is not particularly limited, but it is preferable to perform pretreatment so that the temperature is decreased by 0°C or more, particularly by 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more.

[0176] The present invention also encompasses pulse and / or miscellaneous cereal raw materials (particularly raw material powders) used in step (i) of the production method of the present invention that have been previously heated so that the temperature decrease difference in gelatinization peak temperature measured by the above method is the above-mentioned predetermined temperature or less (i.e., in the range of, for example, 0°C to 50°C, specifically, usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less; the lower limit of the temperature decrease difference is not particularly limited, but usually 0°C or more, and particularly 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more). Furthermore, the pulse and / or miscellaneous cereal raw materials (particularly raw material powders) that have been subjected to the heating treatment preferably satisfy (c-3) and / or (d-3), which correspond to the above-mentioned (c-1) and / or (d-1). That is, it is preferable that the following (c-3) and / or (d-3) be satisfied. (c-3) When observing a 6% suspension of the ground dough composition, the starch granule structure observed is 40 granules / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 Although there is no upper limit, for example, 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 The following is the result. (d-3) When a 14% by mass water slurry of the ground dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer and measured, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but it is, for example, 140°C or lower, or 135°C or lower, or 130°C or lower. In addition, the present invention also encompasses enzyme-treated psyllium seed husk, which has been previously treated with an enzyme (preferably cellulase and / or pectinase and / or xylanase, more preferably at least xylanase and / or pectinase) for use in step (i) of the manufacturing method of the present invention.

[0177] The temperature and time during the heating treatment may be adjusted as needed to prevent breakage of starch granules while removing undesirable components from the raw material so that the difference in gelatinization peak temperature decrease falls within a predetermined range. The heating method may be appropriately selected, such as a method of directly heating the powder using a solid (e.g., a metal part in the equipment) as a medium (e.g., an extruder) or a method of heating the powder using a gas as a medium (e.g., saturated steam heating, air dry heating). The temperature of the composition during the treatment is preferably in the range of, for example, 80°C to 250°C. More specifically, the upper limit is preferably typically 250°C or less, 210°C or less, or 150°C or less. The lower limit is not particularly limited, but can be typically 80°C or more, 90°C or more, or 100°C or more. Furthermore, the treatment time at the temperature is preferably typically 30 minutes or less, or 25 minutes or less. The lower limit is not particularly limited, but is preferably typically 0.1 minutes or more.

[0178] Furthermore, it is preferable that the dry weight moisture content during the heating treatment is not more than a predetermined value. If the dry weight moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if they are not destroyed, they may lose heat resistance, making it difficult to achieve the effects of the present invention. Specifically, the upper limit of the dry weight moisture content is preferably in the range of, for example, 0% to 80% by mass. More specifically, the upper limit is preferably typically 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less. The lower limit of the dry weight moisture content during the heating treatment is not particularly limited, but can typically be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0179] (starch granule structure) As mentioned above, the baked puffed composition of the present invention is preferably a composition in which the starch granule structure is destroyed, as this provides a smooth texture. However, in contrast, it is preferable that the number of starch granule structures in the dough composition in step (i) of the manufacturing method of the present invention is a predetermined value or more. Although the mechanism behind this is unclear, it is thought that by carrying out a step of expanding the dough composition by heat treatment while the dough composition contains starch granule structures, the starch granules protect the internal voids, resulting in a puffed structure with a smooth texture. Specifically, it is preferable that the dough composition in step (i) of the manufacturing method of the present invention satisfy the following (c-1) and / or (d-1), and it is even more preferable that it satisfy both (c-1) and (d-1).

[0180] (c-1) When a 6% suspension of the pulverized composition is observed, the starch granule structure observed is 40 granules / mm 2 That's all. (d-1) When a 14% by mass water slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is greater than 95°C.

[0181] (c-1) Starch granule structure in dough composition: Specifically, the dough composition in step (i) of the manufacturing method of the present invention has a starch granule structure number of, for example, 40 / mm under the conditions described in (a). 2 More than 100000 pieces / mm 2 The range is preferably as follows: More specifically, the lower limit is usually 40 pieces / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2The upper limit of the number of starch granule structures in the dough composition is not limited, but is usually 100,000 granules / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 It can be as follows:

[0182] (c-2) Difference in the reduction of starch granule structure in dough composition: It is preferable that the dough composition in step (i) satisfies this condition (c-1), and that the puffed composition of the present invention after baking satisfies the above-mentioned condition (a). In particular, it is preferable that the number of starch granule structures specified in the above (a) in the finally obtained puffed composition of the present invention is less than the number of starch granule structures specified in the above (c) in the dough composition in step (i), and more preferably, it is reduced by a certain number or more (feature (c-2)). That is, it is preferable that the number of the starch granule structures in the composition before and after the heat treatment in step (ii) is reduced by a certain value or more (i.e., the difference in reduction specified by "the number of the starch granule structures in the dough composition before the heat treatment - the number of the starch granule structures in the composition after the heat treatment" is a certain value or more). Specifically, the value of such a reduction rate is, for example, 10 granules / mm before and after the heat treatment in step (ii). 2 More than 100000 pieces / mm 2 The range below is preferable. More specifically, the lower limit of the reduction rate is usually 10 pieces / mm 2 Above, 20 pieces / mm 2 or more than 30 pieces / mm 2 or more than 40 pieces / mm 2 or more than 50 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 On the other hand, there is no particular upper limit to the rate of decrease, but for example, it is usually 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2It can be as follows:

[0183] (d-1) RVA gelatinization peak temperature in dough composition: In the present invention, compositions containing a high content of starch granules are prone to an increase in viscosity due to the swelling of the starch granules with water, and the gelatinization peak temperature also tends to be relatively high. Therefore, the dough composition in step (i) of the production method of the present invention preferably has a gelatinization peak temperature measured under the conditions described in (b) above in the range of, for example, more than 95°C and less than 140°C. More specifically, the lower limit is preferably usually more than 95°C, or 100°C or more, or 105°C or more, or 110°C or more. Even in compositions containing disrupted starch granules, the constituent components may swell with water and exhibit a pseudo-gelatinization peak temperature, so the upper limit is not particularly limited, but can usually be 140°C or less, or 135°C or less, or 130°C or less.

[0184] (d-2) Decrease difference in RVA gelatinization peak temperature in dough composition: It is preferable that the dough composition in step (i) satisfies this condition (d-1), and that the puffed composition of the present invention after baking satisfies the above-mentioned condition (b). In particular, the peak temperature in the above (b) of the finally obtained puffed composition of the present invention is preferably lower than the peak temperature in the above (d-1) of the dough composition in step (i), and more preferably is reduced by a certain percentage or more (Feature d-2). That is, it is preferable that the peak temperature of the composition before and after the heat treatment in step (ii) is reduced by a certain percentage or more (i.e., the reduction rate defined as "(the peak temperature of the dough composition before the heat treatment - the peak temperature of the composition after the heat treatment) / the peak temperature of the dough composition before the heat treatment" is a certain value or more). Specifically, the reduction rate before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% to 100%. More specifically, the lower limit of the reduction rate is usually 5% or more, and preferably 10% or more, 15% or more, or 20% or more. The upper limit of the rate of decrease is not particularly limited, but can be, for example, typically 100% or less (i.e., the peak becomes undetectable), or 60% or less, or 50% or less, or 45% or less, or 40% or less.

[0185] ·Dietary fiber localization site It is also more preferable to incorporate a localized portion of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) from an edible plant into the dough composition of step (i). Specifically, the lower limit of the proportion of the localized portion of dietary fiber (e.g., psyllium seed coat) relative to the total mass of the entire dough composition is preferably, for example, 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is typically 0.1% by mass or more. Of these, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more are preferred. Meanwhile, the upper limit is generally not limited, but can be, for example, typically 20% by mass or less, 15% by mass or less, 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less. Furthermore, the localized portion of dietary fiber may be an insoluble dietary fiber portion that satisfies the above-mentioned requirement. Furthermore, such a dietary fiber-containing portion may be at least the psyllium seed coat, which may have been previously treated with the aforementioned enzymes (for example, xylanase treatment and / or pectinase treatment).

[0186] Furthermore, by including the seed coat of beans as the dietary fiber localized portion (more specifically, the insoluble dietary fiber localized portion) in the above proportion, the spreadability of the dough when water is added is improved, particularly in a composition that does not include a step of fermenting the dough, and this is preferable because it gives the dough physical properties that make it easier to expand in step (ii).

[0187] Furthermore, by including seed coat parts of plantago ova, a commonly edible wild plant (sometimes referred to as plantago ova seed coats or psyllium husk) in the above proportions as dietary fiber localized parts (more specifically, soluble dietary fiber and insoluble dietary fiber localized parts), it is preferable, particularly in fermented compositions that include a dough fermentation step, because this provides physical properties that facilitate swelling in step (ii). Among these, it is preferable to include plantago ova seed coat parts in the above proportions that have been treated with the enzymes described above (specifically, preferably treated with cellulase and / or pectinase and / or xylanase, and particularly preferably treated with at least pectinase or xylanase). It is also preferable to include both bean seed coat parts and plantago ova seed coat parts (particularly enzyme-treated plantago ova seed coat parts), with the total content preferably being in the above proportions.

[0188] The dietary fiber localized portion in the dough composition may contain the dietary fiber localized portion alone, or may be contained in the form of a dietary fiber-containing food material containing the dietary fiber localized portion, but it is preferable to contain both the dietary fiber localized portion and other portions from the same type of food material, and it is particularly preferable to contain both the dietary fiber localized portion and other portions from the same individual food material. The dietary fiber-containing food material containing the dietary fiber localized portion from the same type or individual food material may contain the dietary fiber localized portion and other portions separately from the food material, or may contain a food material in a state containing the dietary fiber localized portion. Furthermore, the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above-mentioned requirement.

[0189] In the present invention, the term "localized dietary fiber portion" refers to a portion of a food material (edible plant) that has a relatively higher dietary fiber content than the edible portion. For example, the localized dietary fiber portion, in a dry state, has a dietary fiber content that is, for example, typically 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more that of the edible portion. For example, the seed coat (more specifically, the insoluble dietary fiber portion) of pulses, which has a relatively higher dietary fiber content than the edible portion (cotyledon), and the bran (more specifically, the insoluble dietary fiber portion) of millet, which has a relatively higher dietary fiber content than the edible portion, correspond to the localized dietary fiber portion. In addition, the seed coat (plantago ovata seed coat or psyllium husk) of plantago ovata, a wild plant commonly consumed as food, corresponds to a dietary fiber-containing portion (more specifically, a portion containing soluble dietary fiber and insoluble dietary fiber). In particular, plantago ovata seed coat is preferable from a nutritional standpoint because it contains soluble dietary fiber in addition to insoluble dietary fiber.

[0190] Furthermore, the dietary fiber-containing portion or insoluble dietary fiber-containing portion in the present invention may be a part of the "edible portion" of the food material (for example, the seeds or skins of cereals, beans, nuts, and vegetables; particularly one or more selected from the seed skins of beans, the seed skins of psyllium, and the bran of cereals) or a "non-edible portion (for example, the cob of a corn or the sheath of a bean)." However, it is preferable that the dietary fiber-containing portion or insoluble dietary fiber-containing portion is a part of the "edible portion," more preferably one or more of the seed skins of beans, the seed skins of psyllium, and the bran of cereals, more preferably either the seed skins of beans or the seed skins of psyllium, and it is particularly preferable that the portion contains both the seed skins of beans and the seed skins of psyllium.

[0191] Examples of areas where dietary fiber is found include the "discarded parts" of various food ingredients listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (an example is shown in Table 1). However, even in "edible parts" other than these "inedible parts," dietary fiber can also be found in the above-mentioned grains, beans, nuts and seeds, the skins and seeds of vegetables, and the particularly hard and thick parts of the stems and leaves of vegetables.

[0192] In the present invention, the "inedible portion" of a food material refers to a portion of the food material that is not suitable for normal consumption or that is discarded under normal eating habits, while the "edible portion" refers to the portion of the food material excluding the discarded portion (inedible portion). The portion and proportion of the inedible portion in the food material used in the present invention, i.e., in food materials containing dietary fiber and / or other (non-dietary fiber) food materials, would be readily understood by those skilled in the art who handle such foods and processed food products. For example, the "discarded portion" and "discard rate" listed in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan can be used as the portion and proportion of the inedible portion, respectively. The portion and proportion of the edible portion can also be understood from the portion and proportion of the inedible portion of a food material.

[0193] Furthermore, the dietary fiber content in the dietary fiber localized portion, calculated as a dry mass, is preferably in the range of, for example, more than 8% by mass to 50% by mass or less. More specifically, the lower limit is preferably typically more than 8% by mass, or more than 9% by mass, or more than 10% by mass, or more than 11% by mass, or more than 12% by mass, or more than 13% by mass, or more than 14% by mass, or more than 15% by mass, or more than 16% by mass, or more than 17% by mass, or more than 18% by mass, or more than 19% by mass, or more than 20% by mass. The upper limit is not particularly limited, but can typically be 50% by mass or less, or 40% by mass or less, or 30% by mass or less. Here, in the present invention, "dry mass equivalent (sometimes referred to as "dry mass basis proportion," "wet mass basis," or "dry weight basis")" refers to the content proportion of each component, etc., calculated using the moisture-free dry mass of the composition or each fraction (in the above case, the dry mass of the insoluble dietary fiber-localized portion) as the denominator and the content of each target component or target substance (in the above case, the dry mass of the insoluble dietary fiber) as the numerator. In other words, among the specifications for dry mass equivalent for the composition of the present invention, the specifications regarding the ingredient composition and the nutritional components, whose values ​​do not change with the presence or absence of moisture or before and after processing, may also be satisfied in the dough composition of step (i) and step (ii). Furthermore, the dietary fiber-localized portion may be an insoluble dietary fiber-localized portion, and the insoluble dietary fiber content proportion may satisfy the above specifications.

[0194] Furthermore, when a dietary fiber-containing portion is contained, it is preferably contained in the form of a micronized product. When micronizing a dietary fiber-containing portion, the dietary fiber-containing portion may be micronized alone, or a dietary fiber-containing foodstuff containing the dietary fiber-containing portion may be micronized. However, it is convenient to separate the difficult-to-crush dietary fiber-containing portion from the other portions and then micronize it. For example, a method of separating the seed coat of a bean from the other edible portions, micronizing it, and then mixing it with beans having an edible portion that has been separately micronized, a method of separating the bran portion of cereals from the other edible portions, micronizing it, and then mixing it with cereals having an edible portion that has been separately micronized, or a method of separating the seed coat of psyllium from the other portions, micronizing it, and then mixing it with beans and / or cereals having a separately micronized portion, are exemplified. Furthermore, when the dietary fiber-containing portion is an insoluble dietary fiber-containing portion that is a hard tissue, it is preferable to satisfy the above-mentioned requirement.

[0195] On the other hand, by subjecting a dietary fiber-containing food material containing a localized portion of dietary fiber (particularly a localized portion of insoluble dietary fiber) to micronization, the process of fractionating the material into individual portions can be omitted, and therefore, when a powerful micronization method can be employed, production can be industrially advantageous. For example, there is a method in which pulses with their seed coats or miscellaneous grains with their bran portions are subjected to micronization treatment as they are.

[0196] It is also preferable to contain both a micronized portion of a dietary fiber-containing portion (particularly a portion containing insoluble dietary fiber) from the same type of food material and the other portion. The micronized portion of the dietary fiber-containing portion may be one that has been micronized after being separated from the food material, or one that has been micronized in the state of a dietary fiber-containing food material containing the dietary fiber-containing portion.

[0197] The means of pulverization used as a condition for the micronization treatment in the present invention is not particularly limited. The temperature during pulverization is also not limited, and any of high-temperature pulverization, room-temperature pulverization, and low-temperature pulverization may be used. The pressure during pulverization is also not limited, and any of high-pressure pulverization, normal-pressure pulverization, and low-pressure pulverization may be used. Examples of equipment for such pulverization include blenders, mixers, mills, kneaders, pulverizers, disintegrators, and attritors, and any of these may be used. Examples of equipment that can be used include media-agitating mills such as dry bead mills and ball mills (rolling type, vibrating type, etc.), jet mills, high-speed rotation impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0198] When micronizing the dietary fiber localized area (especially the insoluble dietary fiber localized area), the particle diameter of the microparticle complex after disturbance, d 50 It is preferable that the particle diameter d after the disturbance is adjusted to fall within a predetermined range. 50 is preferably in the range of, for example, 1 μm or more and 450 μm or less. More specifically, the upper limit is usually 450 μm or less, particularly 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but can usually be 1 μm or more, particularly 5 μm or more, or 7 μm or more.

[0199] In addition, when the dietary fiber localized portion (especially the insoluble dietary fiber localized portion) is refined, the particle diameter d of the microparticle complex after disturbance is 90 It is preferable that the particle diameter d after the disturbance is adjusted to fall within a predetermined range. 90 is preferably in the range of, for example, 1 μm or more and 500 μm or less. More specifically, the upper limit is usually 500 μm or less, and more preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0200] In addition, in the case of the micronization treatment of the dietary fiber localized portion (particularly the insoluble dietary fiber localized portion), the specific surface area per unit volume of the particles (fine particles and fine particle complexes) in the micronized dietary fiber localized portion after disturbance is, for example, 0.01 [m 2 / mL] or more 1.50[m 2 / mL] or less. More specifically, the upper limit is usually 0.01 [m 2 / mL] or more, especially 0.02 [m 2 / mL] or more, or 0.03 [m 2 / mL] or more. On the other hand, the upper limit is not particularly limited, but it is usually 1.50 [m 2 / mL] or less, especially 1.00 [m 2 / mL] or less, or 0.90 [m 2 / mL] or less, or 0.80 [m 2 / mL] or less.

[0201] In the present invention, the specific surface area per unit volume [m 2 / mL] represents the specific surface area per unit volume (1 mL) when particles are assumed to be spherical, measured using the laser diffraction particle size analyzer described above. Note that the specific surface area per unit volume when particles are assumed to be spherical is a value based on a different measurement mechanism than measurements that reflect the particle's components and surface structure (specific surface area per volume or per mass determined by permeation methods, gas adsorption methods, etc.). Furthermore, when particles are assumed to be spherical, the specific surface area per unit volume can be calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area per particle and di is the particle diameter.

[0202] The pulses and / or cereals contained in the dough composition in step (i) have a particle size d 90 Specifically, the particle diameter d of the beans and / or millet after ultrasonic treatment is preferably a predetermined value or less. 90is preferably in the range of, for example, 1 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, and is preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and is preferably 5 μm or more, or 7 μm or more, or 10 μm or more.

[0203] Step (ii): Leavening of the dough composition by heat treatment: In step (ii), the dough composition is heated to cause leavening. This heating step typically involves the aforementioned enzyme treatment (e.g., xylanase treatment and / or pectinase treatment, etc.), which decomposes the starch in the dough composition with the enzyme, and the leavening of the composition progresses. That is, when the enzyme treatment is performed, a pre-enzyme-treated raw material may be used, or the enzyme treatment may be performed in step (i), step (ii), or a combination of these methods. Specifically, the enzyme treatment may be performed in step (i) and / or step (ii). The heating time in step (ii) may be appropriately determined based on the reaction rate, which is determined from the enzyme activity, reaction temperature, and dry weight moisture content of the dough composition, as well as the rate of change in AUC2 and AUC1. It is typically 1 minute or longer, preferably 2 minutes or longer, or 3 minutes or longer. The upper limit is not particularly limited, but it can typically be 24 hours or shorter, or 16 hours or shorter. The heating temperature in step (ii) can also be appropriately set based on the rate of change in AUC2 and AUC1, and is preferably set in the range of 30°C to 300°C. More specifically, the upper limit can be typically 30°C or higher, particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and particularly 120°C or higher. On the other hand, the upper limit is not particularly limited, and can be, for example, typically 300°C or lower, particularly 290°C or lower, or 280°C or lower, or 270°C or lower, or 260°C or lower, or 250°C or lower, or 240°C or lower, or 230°C or lower, or 220°C or lower. The pressure during heating in step (ii) is also not particularly limited and can be any pressure as long as it does not prevent the composition from swelling, but is typically atmospheric pressure.

[0204] More specifically, when the composition of the present invention is a fermented leavened composition, its production method can be, for example, the following fermented composition production method. In this case, in the fermented leavened composition production method, the provisions regarding step (ii) in this specification (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) may be satisfied as "after treatment" upon completion of the fermentation step (ii-a) and the baking step (ii-b) described below, or the provisions may be satisfied upon completion of the fermentation step (ii-a). Furthermore, when the composition of the present invention is a non-fermented leavened composition, its production can be, for example, the following non-fermented composition production method 1 or non-fermented composition production method 2. In this case, in the non-fermented leavened composition production method 1, the provisions regarding step (ii) in this specification (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) may be satisfied as "after treatment" upon completion of the heating and kneading step (ii-1a) and the baking step (ii-1b) described below, or the provisions may be satisfied upon completion of the heating and kneading step (ii-1a). Furthermore, in the method 2 for producing a non-fermented leavened composition, the provisions of this specification regarding step (ii) (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) may be satisfied as long as the "after treatment" provision is met at the time when the mixing step (ii-2a) and the baking step (ii-2b) described below are completed, but the provision may also be met at the time when the mixing step (ii-2a) is completed.

[0205] (Method for producing fermented and puffed composition) Step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) A step of yeast fermenting the dough composition of (i). (ii-b) baking the yeast-fermented composition of (ii-a).

[0206] (Non-fermented puffed composition manufacturing method 1) Step (ii) includes the following steps (ii-1a) and (ii-1b): (ii-1a) A step of kneading the dough composition of (i) while heating it at a temperature of 100°C or higher under pressure. (ii-1b) A step of returning the kneaded composition of (ii-1a) to atmospheric pressure at a temperature of 100°C or higher.

[0207] (Non-fermented puffed composition manufacturing method 2) Step (ii) includes the following steps (ii-2a) and (ii-2b): (ii-2a) A step of mixing air bubbles and / or leavening agents into the dough composition of (i). (ii-2b) A step of heat-treating the mixed composition of (ii-2a) at an arbitrary temperature.

[0208] The leavening of the dough composition by heat treatment in step (ii) is preferably carried out so as to satisfy the following conditions:

[0209] It is preferable that the moisture content of the composition on a dry basis before and after the heat treatment in step (ii) is reduced by at least a predetermined percentage (i.e., the reduction rate defined as "(the moisture content in the dough composition before heat treatment - the moisture content in the composition after heat treatment) / the moisture content in the dough composition before heat treatment" is a certain value or higher). Specifically, the reduction rate before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% by mass or more and 100% by mass or less. More specifically, the lower limit of the reduction rate is usually 5% by mass or more, and preferably 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more. Although the reason for this is unclear, it is thought that the greater the reduction rate, the more accelerated the decomposition of starch in the dough composition during the heating step, and the more favorably the swelling of the composition progresses. On the other hand, the upper limit of the reduction rate is not particularly limited, but can be, for example, typically 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0210] Furthermore, for fermented leavened compositions (e.g., bread or bread-like foods) whose production process includes a fermentation step, it is preferable that the decrease in dry weight moisture content before and after the heat treatment in step (ii) be relatively small (i.e., the decrease defined as "(this percentage in the dough composition before fermentation and heat treatment - this percentage in the composition after fermentation and heat treatment) / this percentage in the dough composition before fermentation and heat treatment" is a certain value or higher). Specifically, it is preferable that the decrease in dry weight moisture content before and after the heat treatment in step (ii) be in the range of, for example, 5% by mass or more and 80% by mass or less. More specifically, the lower limit of the decrease in dry weight moisture content may typically be 5% by mass or more, or 9% by mass or more, or 15% by mass or more. On the other hand, the upper limit of the decrease in dry weight moisture content is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, typically less than 80% by mass, particularly less than 70% by mass or less, or less than 60% by mass.

[0211] Unless otherwise specified in the present invention, "before heat treatment" refers to the state of the dough composition immediately after preparation in step (i), and "after heat treatment" refers to the state of the puffed composition after completion of step (ii).

[0212] It is preferable that the AUC1 of the composition increases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the increase rate defined as "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" is a certain value or more). Specifically, it is preferable that the increase rate before and after the heat treatment in step (ii) is, for example, in the range of 5% to 500%. More specifically, the lower limit of the increase rate is usually 5% or more, and preferably an increase of 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. Although the reason for this is unclear, a composition with a high AUC1 is thought to mitigate hardening of the composition upon cooling after heat treatment, making it easier to feel the unique texture of puffed foods. Therefore, it is thought that the greater the increase rate, the better the quality of the composition, which is less likely to harden after heat treatment. On the other hand, the upper limit of the increase rate is not particularly limited, but can be, for example, usually 500% or less, or 400% or less, or 300% or less, or 250% or less, or 210% or less, or 200% or less, or 150% or less, or 100% or less, or 95% or less, or 90% or less, or 85% or less, or 80% or less, or 75% or less, or 70% or less, or 65% or less. Note that this numerical value for the composition after heat treatment does not change significantly even after subsequent cooling to room temperature, and therefore the value measured for the composition after cooling to room temperature can be used as this numerical value for the composition after heat treatment.

[0213] It is preferable that the AUC2 of the composition before and after the heat treatment in step (ii) is reduced by at least a predetermined percentage (i.e., the reduction rate defined as "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, it is preferable that the reduction rate before and after the heat treatment in step (ii) is in the range of, for example, 5% to 100%. More specifically, the lower limit of the reduction rate is usually 5% or more, and preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. Although the reason for this is unclear, it is thought that compositions with a high AUC2 tend to expand easily during heat treatment, but harden upon cooling after heat treatment, making it difficult to fully experience the texture unique to puffed foods. Therefore, it is thought that the greater the decrease in AUC2, the better the quality of the composition, combining the contradictory properties of ease of expansion in the dough composition during heat treatment and resistance to hardening after heat treatment. The upper limit of the decrease in AUC2 is not particularly limited, but can be, for example, typically 100% or less, or 90% or less. Since this value for the composition after heat treatment does not change significantly after subsequent cooling at room temperature, the value measured for the composition after cooling at room temperature can be used as the value for the composition after heat treatment.

[0214] It is preferable that the ratio of AUC2 to AUC1 ([AUC2] / [AUC1]) of the composition before and after the heat treatment in step (ii) is reduced by a predetermined percentage or more (i.e., the reduction rate defined as "(this percentage in the dough composition before heat treatment - this percentage in the composition after heat treatment) / this percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, it is preferable that the reduction rate before and after the heat treatment in step (ii) is, for example, in the range of 10% to 100%. More specifically, the lower limit of the reduction rate is usually 10% or more, and preferably 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more. Although the reason for this is unclear, it is thought that a larger reduction rate results in a composition of better quality, with a better balance between the ease of swelling in the dough composition during heat treatment and the resistance to hardening after heat treatment. On the other hand, the upper limit of the rate of decrease is not particularly limited, but can be, for example, usually 100% or less, 90% or less, or 80% or less. Note that, since the value of the composition after heat treatment does not change significantly even after subsequent cooling to room temperature, the value measured for the composition after cooling to room temperature can be used as the value of the composition after heat treatment.

[0215] The absorbance wavelength of the composition at 660 nm ("ABS") was measured before and after the heat treatment in step (ii). 5.0-6.5Preferably, the absorbance at the temperature (°C) of the dough composition increases by a predetermined percentage or more (i.e., the difference in absorbance defined as "the measured value in the composition after heat treatment minus the measured value in the dough composition before heat treatment" is a certain value or more). Specifically, the difference in absorbance before and after the heat treatment in step (ii) is preferably in the range of, for example, 0.03 to 3.00. More specifically, the lower limit of the difference in absorbance is usually 0.03 or more, or 0.04 or more, or 0.05 or more, and preferably 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more. Although the reason for this is unclear, a composition containing a large amount of degraded amylopectin, which is thought to be specified by this value, is thought to be able to easily maintain its state after swelling due to its moderate elasticity, and therefore the larger this value, the more easily the composition can maintain its state after swelling and the more preferable the quality of the composition. On the other hand, the upper limit of the increase difference is not particularly limited, and can be, for example, usually 3.00 or less, or 2.50 or less, or 2.00 or less, or 1.50 or less, or 1.00 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less. Note that this numerical value for the heat-treated composition does not change significantly even after subsequent cooling to room temperature, and therefore the value measured for the composition after cooling to room temperature can be used as this numerical value for the heat-treated composition.

[0216] In addition, the puffed composition of the present invention has the molecular weight distribution curve MWDC. 6.5-9.5It is preferable that the percentage of the area under the curve (AUC3) in the interval where the logarithm of molecular weight is 6.5 or more and less than 8.0 for the α-glucan compound decreases by a certain percentage or more before and after heat treatment (i.e., the percentage decrease defined as "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, the percentage decrease is preferably in the range of, for example, 5% or more and 100% or less. More specifically, the lower limit of the percentage decrease is usually 5% or more, and preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more. There is no particular upper limit, but it can usually be 100% or less, or 90% or less, for example. The reason for this is not clear, but it is thought that some or all of the amylopectin contained in the starch (thought to be contained in the fraction with a logarithm of molecular weight of 6.5 or more but less than 8.0) is further decomposed into low-molecular-weight amylose (thought to be contained in the fraction with a logarithm of molecular weight of 5.0 or more but less than 6.5) or dextrin (thought to be contained in the fraction with a logarithm of molecular weight of 3.5 or more but less than 5.0), and the proportion of this increases during baking, resulting in a composition that has both spreadability in the expansion stage and the unique texture of a puffed product after baking, resulting in desirable quality. Note that this numerical value for the composition after heat treatment does not change significantly even after it is subsequently cooled to room temperature, so the value for the composition after cooling to room temperature can be used as the numerical value for the composition after heat treatment.

[0217] It is preferable that the total void ratio of the puffed composition of the present invention increases by a predetermined percentage or more before and after the heat treatment in step (ii) described below (i.e., the increase rate defined as "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, the increase rate is preferably in the range of, for example, 1% or more and 10,000% or less. More specifically, the lower limit of the increase rate is usually 1% or more, particularly 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and particularly 50% or more. The reason for this is unclear, but it is thought to be due to the expansion of air bubbles in the dough. On the other hand, the upper limit of the increase rate is not particularly limited, but is usually 10,000% or less, or 8,000% or less, or 6,000% or less, or 4,000% or less, or 2,000% or less, or 1,000% or less, or 500% or less, or 300% or less, or 200% or less, or 150% or less.

[0218] Furthermore, the expanded composition of the present invention preferably has a volume increase of typically 1% or more before and after the heat treatment in step (ii) described below (i.e., the increase rate defined as "(volume after heat treatment - volume before heat treatment) / volume before heat treatment" is a certain numerical value or greater). Specifically, the increase rate is preferably in the range of, for example, 1% to 2000%. More specifically, the lower limit of the increase rate is typically 1% or more, particularly 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and particularly 50% or more. The reason for this is unclear, but it is thought to be due to the increase in volume accompanying the expansion of bubbles within the composition. On the other hand, the upper limit of the increase rate is not particularly limited, but can usually be set to 2000% or less, or 1500%, or 1000%, or 800%, or 600% or less, or 400% or less, or 300% or less, or 200% or less, or 150% or less.

[0219] The expanded composition of the present invention preferably maintains its expanded state even after the heat treatment in step (ii). That is, when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii), the reduction rate of the total porosity is preferably a predetermined value or less (i.e., the reduction rate defined as "(the maximum value of the proportion in the composition after step (ii) - the minimum value of the proportion in the composition after cooling to room temperature) / the maximum value of the proportion in the composition after step (ii)" is a certain value or less). Specifically, the reduction rate is preferably in the range of 0% to 50%. More specifically, the lower limit of the reduction rate is usually 50% or less, preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and particularly preferably 20% or less. Although the reason for this is unclear, it is thought that compositions with a high proportion cannot maintain their expanded state after the heat treatment and rapidly shrink. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0220] The expanded composition of the present invention preferably exhibits a volume reduction rate of a predetermined percentage or less when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) (i.e., the volume reduction rate defined as "(maximum volume of the composition after step (ii) - minimum volume of the composition after cooling to room temperature) / maximum volume of the composition after step (ii)" is a certain numerical value or less). That is, the volume reduction rate is preferably in the range of, for example, 0% to 50%. More specifically, the lower limit of the volume reduction rate is usually 50% or less, particularly 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and particularly 20% or less. The reason for this is unclear, but it is thought that compositions with a high volume reduction rate are unable to maintain their expanded state after heat treatment and rapidly shrink. On the other hand, the lower limit of the volume reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0221] The AV defined in characteristic (c1) of the composition before and after the heat treatment in step (ii). 66.88278 ×AV 80.79346(Average brightness (AV) calculated from the signal intensity distribution of m / z 66.88278 66.88278 ) and the average brightness (AV) calculated from the signal intensity variance of m / z 80.79346. 80.79346 ) increases by a predetermined percentage or more (i.e., the increase rate defined as "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, the increase rate before and after heat treatment in step (ii) is preferably in the range of, for example, 30% to 1000%. More specifically, the lower limit of the increase rate is usually 30% or more, and preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100% or more. The reason for this is unclear, but it is possible that the processing during heat treatment distributes low-molecular-weight components throughout the composition, thereby preventing starch from hardening. On the other hand, the upper limit of the increase rate is not particularly limited, but can be, for example, usually 1000% or less, 700% or less, or 400% or less. In addition, since the value of the composition after the heat treatment does not change significantly even after the composition is subsequently cooled to room temperature, the value measured for the composition after cooling to room temperature can be used as the value of the composition after the heat treatment.

[0222] The SD defined in characteristic (c2) of the composition before and after the heat treatment in step (ii). 66.88278It is preferable that the standard deviation of the brightness in the signal intensity distribution of m / z 66.88278 increases by a predetermined percentage or more (i.e., the increase rate defined as "(corresponding value in the composition after heat treatment - corresponding value in the dough composition before heat treatment) / corresponding value in the dough composition before heat treatment" is a certain value or more). Specifically, the increase rate before and after heat treatment in step (ii) is preferably in the range of, for example, 5% to 500%. More specifically, the lower limit of the increase rate is usually 5% or more, and preferably 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more. Although the reason for this is unclear, it is possible that low-molecular-weight components are localized over a wide area throughout the composition, resulting in a softer quality. On the other hand, the upper limit of the increase rate is not particularly limited, but can be, for example, usually 500% or less, 400% or less, 350% or less, 300% or less, or 200% or less. Note that this numerical value in the post-heat-treatment composition does not change significantly even after subsequent cooling to room temperature, and therefore the measured value of the composition after cooling to room temperature can be used as this numerical value in the post-heat-treatment composition. Note that this numerical value in the post-heat-treatment composition does not change significantly even after subsequent cooling to room temperature, and therefore the measured value of the composition after cooling to room temperature can be used as this numerical value in the post-heat-treatment composition. Note that this numerical value in the post-heat-treatment composition does not change significantly even after subsequent cooling to room temperature, and therefore the measured value of the composition after cooling to room temperature can be used as this numerical value in the post-heat-treatment composition.

[0223] The SD defined in characteristic (c3) of the composition before and after the heat treatment in step (ii). 80.79346It is preferable that the standard deviation of the brightness in the signal intensity distribution of m / z 80.79346 increases by a predetermined percentage or more (i.e., the increase rate defined as "(this value in the composition after heat treatment - this value in the dough composition before heat treatment) / this value in the dough composition before heat treatment" is a certain value or more). Specifically, the increase rate before and after heat treatment in step (ii) is preferably in the range of, for example, 5% to 1000%. More specifically, the lower limit of the increase rate is usually 5% or more, and preferably 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 100% or more, 200% or more, or 300% or more. The reason for this is unclear, but it is possible that low-molecular-weight components similar to pyrazines are localized throughout the composition, resulting in a softer quality. The upper limit is not particularly limited, but can be, for example, usually 1000% or less, 800% or less, or 600% or less. Note that, since this value of the composition after heat treatment does not change significantly even after subsequent cooling to room temperature, the value measured for the composition after cooling to room temperature can be used as this value of the composition after heat treatment.

[0224] The puffed composition of the present invention has the molecular weight distribution curve MWDC 3.5-6.5It is preferable that the area under the curve (AUC4) in the range where the logarithm of molecular weight is 3.5 or more and less than 5.0 for the α-hydroxybutyrate (αH) / αHβ ratio increases by a predetermined percentage or more before and after the heat treatment (i.e., the increase rate defined as "(this percentage in the composition after heat treatment - this percentage in the dough composition before heat treatment) / this percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, the increase rate before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% or more and 100% or less. More specifically, the lower limit of the increase rate is usually 5% or more, and preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more. There is no particular upper limit, but it can usually be set to 100% or less, or 90% or less, for example. The reason for this is not clear, but it is thought that some or all of the amylose contained in the starch (thought to be contained in the fraction with a logarithm of molecular weight of 5.0 or more but less than 6.5) is further decomposed into low-molecular-weight dextrin (thought to be contained in the fraction with a logarithm of molecular weight of 3.5 or more but less than 5.0), and this proportion increases during baking, resulting in a desirable quality that makes it easier to feel the texture unique to puffed foods. Note that this value for the composition after heat treatment does not change significantly even after it is subsequently cooled to room temperature, so the value measured for the composition after cooling to room temperature can be used as this value for the composition after heat treatment.

[0225] Intermediate and / or post-processing: The composition of the present invention can be obtained by at least the above steps (i) and (ii), but may further include additional intermediate and / or post-treatments, such as fermentation, molding, drying, and constant temperature treatment.

[0226] Fermentation treatment can usually be carried out between steps (i) and (ii). The fermentation method and form are not particularly limited, and can be carried out under any conditions using methods known in the art. Usually, the dough composition is mixed with yeast and maintained at a predetermined temperature for a predetermined time. Examples of fermentation yeast include, but are not limited to, sake yeast, baker's yeast, brewer's yeast, and wine yeast. The fermentation temperature is also not limited, but is preferably in the range of 0°C to 60°C. More specifically, the lower limit is usually 0°C or higher, preferably 4°C or higher, and even more preferably 10°C or higher. The upper limit is not particularly limited, but is usually 60°C or lower, preferably 50°C or lower. The fermentation time is also not limited, but is usually 30 minutes or longer, preferably 60 minutes or longer, and usually 36 hours or shorter, preferably 24 hours or shorter. In particular, fermentation under conditions of, for example, 0°C or higher and 40°C or lower (more preferably, 35°C or lower, or 30°C or lower, or 25°C or lower, or 20°C or lower) for, for example, 10 hours to 36 hours is preferred, as this will result in a fragrant composition.

[0227] The molding process can be carried out between step (i) and step (ii) and / or after step (ii). The molding method and molded shape are not particularly limited, and any shape can be formed by a method known in the art. For example, when forming an elongated composition like noodles such as pasta or Chinese noodles, the composition can be extruded into an elongated shape using an apparatus such as the extruder described above. On the other hand, when forming a flat-shaped composition, the composition can be molded into a flat shape using a sheet molding machine, a roll molding machine, or the like. Furthermore, a composition of any shape, such as elongated, granular, or flaky, can be obtained by press-molding a composition molded into a block shape using a depositor, or by cutting or die-cutting a composition molded into a flat shape using a pastry molding machine.

[0228] Drying treatment can usually be carried out after step (ii). As the drying method, any method generally used for drying foods can be used. Examples include sun drying, shade drying, freeze drying, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.), pressure drying, reduced-pressure drying, microwave drying, oil drying, etc. Among them, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.) or freeze drying is preferred because it causes only a small change in the color and flavor inherent to the food material and can control aromas other than food (e.g., burnt odor).

[0229] The isothermal treatment can usually be carried out between steps (i) and (ii). For example, it is preferable to treat the composition of step (i) at a constant temperature or higher while maintaining a certain dry basis moisture content, since this improves the swelling property. The treatment temperature is not limited, but is preferably in the range of 60°C or higher and 300°C or lower. More specifically, the lower limit is usually 60°C or higher, preferably 70°C or higher, or 90°C or higher, or 100°C or higher. The upper limit is not particularly limited, but is usually 300°C or lower, or 250°C or lower. The holding time is usually 15 minutes or longer, preferably 30 minutes or longer, and usually 10 hours or shorter, preferably 5 hours or shorter. The dry basis moisture content during the isothermal treatment is not limited, but is preferably in the range of more than 30% by mass and 200% by mass or lower. More specifically, the lower limit can be typically more than 30% by mass, particularly more than 40% by mass, or more than 50% by mass, or more than 60% by mass, or more than 70% by mass, or more than 80% by mass, and can be typically 200% by mass or less, particularly 175% by mass or less, or 150% by mass or less. [Example]

[0230] The present invention will be described in more detail below with reference to examples, but these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense. The numerical values ​​shown in each table were calculated by rounding off the lowest digit to 1 / 10.

[0231] [Preparation of dough composition and parameter measurement] The dried bean powder (produced using mature beans with a moisture content of less than 15% by mass on a dry basis) or dried miscellaneous grain powder (produced using mature miscellaneous grains with a moisture content of less than 15% by mass on a dry basis) shown in Table 1 below was used. Each raw material and water were mixed according to the raw material composition shown in Table 2 below, and the dough compositions of each test example and comparative example were prepared to achieve the values ​​shown in Tables 3 and 4. The peas used as beans contained the "husk (seed coat)" which is a part of the dietary fiber, and the oats used as miscellaneous grains contained the "bran" which is a part of the dietary fiber. The dried bean powders or miscellaneous grain powders in Table 1 were obtained by powdering the raw beans or miscellaneous grains shown in Table 1 using the powdering method shown in Table 1, and then kneading them under the moisture conditions shown in Table 1 for some test plots, followed by air drying (test plots in the examples that did not undergo the corresponding treatment are marked "NA" in the table). In addition, for the "oven baking" heating treatment, the dough composition was baked using a Panasonic NE-MS264, and for the "heating by sandwiching between iron plates" heating treatment, the dough composition was baked using a Hanchen electric waffle maker NP-532.

[0232] [Table 1-1] [Table 1-2]

[0233] [Table 2-1] [Table 2-2]

[0234] For the dough compositions of each test example and each comparative example obtained by the above procedure, various parameters were measured using the methods described in the above "Embodiments of the Invention." The parameters of the dough compositions of each test example and each comparative example obtained are shown in Tables 3 and 4 below. Note that, since 90% or more of the CFW-stained area was embedded in the iodine-stained area, the embedded state was observed. "Amylolytic enzyme activity" refers to the amylolytic enzyme activity derived from the endogenous enzymes contained in the edible plants used as raw materials (beans, millet, etc.) and the endogenous enzymes contained in the unheated yellow pea extract.

[0235] [Table 3-1] [Table 3-2] [Table 3-3] [Table 3-4]

[0236] [Table 4-1] [Table 4-2] [Table 4-3] [Table 4-4]

[0237] [Preparation of puffed composition and parameter measurement] The dough compositions of each test example and each comparative example obtained by the above procedure were shaped to the pre-heat shape shown in Table 5 below, and then heat-treated under the conditions shown in Table 5 below. Note that for some of the dough compositions shown in Table 5 below, a fermentation process was carried out under the conditions shown in Table 5 below before shaping and heat-treating (Oriental Fresh Yeast manufactured by Oriental Yeast Co., Ltd. was used as the yeast). After heat-treating, the puffed compositions of each test example and each comparative example were obtained by cooling at room temperature. Table 5 also shows the shape of the puffed compositions of each example after cooling. Note that the base area of ​​the composition did not change before and after heat-treating or upon cooling at room temperature, so the volume of the composition can be calculated from the thickness or height of the composition.

[0238] [Table 5-1] [Table 5-2] [Table 5-3] [Table 5-4]

[0239] For the puffed compositions of each test example and each comparative example obtained by the above procedure, various parameters were measured using the methods described in the above [Embodiment of the Invention]. The parameters of the obtained puffed compositions of each test example and each comparative example are shown in Tables 6 and 7 below. Note that for all compositions that received a score of 3 or higher for "texture unique to puffed foods," the total porosity increased by 1% or more before and after the heat treatment in step (ii), and the total porosity and total closed pore ratio measured for frozen section C were both greater than 1%.

[0240] [Table 6-1] [Table 6-2] [Table 6-3] [Table 6-4] [Table 6-5] [Table 6-6]

[0241] [Table 7-1] [Table 7-2]

[0242] [Sensory evaluation of puffed composition] The puffed compositions of each test example and each comparative example were subjected to sensory evaluation according to the following procedure. The sensory testers were selected after undergoing the following discrimination training A) to C) and based on their outstanding performance, product development experience, and extensive knowledge of food quality such as taste and texture, and who were capable of making absolute evaluations of each sensory test item.

[0243] A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to this to make a total of seven samples, in which the subject was required to accurately distinguish the sample of each taste. B) A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution. C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two soy sauces from manufacturer A and one soy sauce from manufacturer B.

[0244] Furthermore, for each evaluation item, all panelists evaluated a standard sample in advance, standardized the scores of the evaluation criteria, and then conducted an objective sensory test by 10 panelists. That is, 10 panelists trained for each composition observed the processing process and tasted the food, and evaluated the food according to the following criteria from the viewpoints of "expansion," "texture unique to puffed foods," and "overall evaluation." The arithmetic mean of the scores of the 10 panelists was then calculated and rounded to the nearest decimal place to obtain the final score.

[0245] "Bulge" rating criteria: The swelling state of each composition after the heating step was evaluated on the following five-point scale. 5: The expanded state is completely maintained, which is very desirable. 4: The expanded state is almost completely maintained, which is preferable. 3: Slight shrinkage from the expanded state is observed, but this is desirable. 2: The shrinkage from the expanded state is somewhat noticeable, which is undesirable. 1: The swelling state has shrunk noticeably, which is very undesirable.

[0246] Evaluation criteria for "unique texture of puffed foods": The texture unique to puffed foods of each composition was evaluated on the following five-point scale. 5: The texture unique to puffed foods is strongly felt and is very desirable. 4: The texture unique to puffed food is felt and is desirable. 3: The texture unique to puffed foods is slightly noticeable and is preferable. 2: The texture unique to puffed foods is barely noticeable, which is undesirable. 1: The texture unique to puffed foods was not felt, and it was very undesirable.

[0247] ·"Overall Rating" Criteria: The physical properties and taste of each composition were evaluated using the following five-point scale. In addition, compositions that felt rough in texture when eaten were noted under the heading "smoothness." 5: The balance between ease of expansion when heated and retention of the expanded state after heating is excellent, which is desirable. 4: The balance between ease of expansion when heated and retention of the expanded state after heating is good, making it preferable. 3: The balance between the ease of expansion when heated and the ability to maintain the expanded state after heating is fairly good, which is preferable. 2: The balance between the ease of expansion when heated and the ability to maintain the expanded state after heating is somewhat poor, which is not preferable. 1: The balance between the ease of expansion during heating and the retention of the expanded state after heating is poor, which is undesirable.

[0248] The results of the sensory evaluation of the puffed compositions of each test example and each comparative example obtained by the above procedure are shown in Table 8 below.

[0249] [Table 8-1] [Table 8-2]

[0250] [Evaluation of additional indicators of dough composition and leavening composition] For the dough compositions and puffed compositions of each test example and comparative example, the starch granule structure observed when observing a 6% suspension of the ground composition was measured using the procedure described above, and the peak gelatinization temperature was measured when a 14% by mass aqueous slurry of the ground composition was heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, and the difference in each value was calculated by comparing the dough composition and the puffed composition. The results are shown in Table 9 below.

[0251] For each of the expanded compositions of the test examples and comparative examples, the weighted average perimeter α and weighted average area β of the voids within the composition were measured using the procedure described above, and the ratio α / β was calculated. The results are shown in Table 9 below.

[0252] Furthermore, for each of the puffed compositions of the test examples and comparative examples, sensory evaluation was carried out by sensory testers selected according to the above criteria to determine the smoothness of the composition when eaten. The results are shown in Table 9 below.

[0253] [Table 9-1] [Table 9-2] [Industrial Applicability]

[0254] According to the present invention, it is possible to provide a puffed composition containing starch as its main component, which maintains its puffed state even after heat treatment and is endowed with the texture unique to puffed foods, and which is extremely useful in the food industry.

Claims

1. A method for producing a puffed composition containing at least beans and / or miscellaneous cereals, comprising the following steps (i) and (ii): (i) A step of preparing a dough composition that contains at least beans and / or millet and satisfies all of the following (1) to (5). (1) The dough composition contains 30% by mass, calculated as a dry mass, of beans and / or millet having a starch content of 30.0% by mass or more, calculated as a dry mass. (2) The moisture content of the dough composition on a dry basis is greater than 40% by mass. (3) The dietary fiber content of the dough composition is 2.0% by mass or more, calculated as wet mass. (4) The starch-degrading enzyme activity of the dough composition is 0.2 U / g or more, calculated on a dry mass basis. (5) The dough composition is subjected to starch and protein hydrolysis treatment according to the following [Procedure b], and then subjected to ultrasonic treatment, and the particle size d in the particle size distribution measured. 50 is less than 450 μm. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by mass of α-amylase at 20° C. for 3 days. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the AUC1 value of the composition increases by 5% or more and the moisture content on a dry basis decreases by 5% or more before and after the heat treatment. [AUC1] The ratio of the area under the curve in the range of logarithm of molecular weight of 3.5 or more and less than 6.5 to the total area under the curve in a molecular weight distribution curve in the range of logarithm of molecular weight of 3.5 or more and less than 8.0 (hereinafter referred to as "MWDC 3.5-8.0") obtained by treating a composition according to [Procedure a] described below and analyzing the component obtained under [Condition A] described below. [Step a] After subjecting the composition to a grinding treatment, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained. [Condition A] The component obtained by treatment in step a is dissolved in a 1 M aqueous sodium hydroxide solution at 0.30% by mass, and allowed to stand at 37° C. for 30 minutes. An equal amount of water and an equal amount of eluent are then added, and the solution is filtered through a 5 μm filter. 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

2. The method of claim 1, wherein the dough composition of step (i) satisfies the following (6-1). (6-1) The following (c-1) and / or (d-1) are satisfied: (c-1) When a 6% suspension of ground dough composition is observed, the starch granule structure observed is 40 granules / mm 2 That's all. (d-1) When a 14% by mass water slurry of the ground material of the dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is greater than 95°C.

3. The method according to claim 1 or 2, wherein the step (ii) satisfies the following (6-2): (6-2) The following (c-2) and / or (d-2) are satisfied. (c-2) When observing a 6% suspension of the ground product of the composition, the starch granule structure observed is 10 granules / mm 3 before and after step (ii). 2 It will decrease by more than this. (d-2) When a 14 mass% water slurry of the ground product of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is measured and is reduced by 5% or more before and after step (ii).

4. The method according to any one of claims 1 to 3, wherein the beans and / or millet are subjected to a heating treatment so that a temperature decrease difference of a gelatinization peak temperature is 50°C or less.

5. In the dough composition of step (i), the beans and / or millet have a particle size d 90 The method according to any one of claims 1 to 4, wherein the powder is in the form of a powder having a diameter of less than 500 µm.

6. The method according to any one of claims 1 to 5, wherein in the dough composition of step (i), 30% or more of the starch degrading enzyme activity is derived from pulses and / or millet.

7. The method of any one of claims 1 to 6, wherein the dough composition in step (i) has an AUC3 of 30% or more. [AUC3] In a molecular weight distribution curve (hereinafter referred to as "MWDC 6.5-9.5") in the range of logarithm of molecular weight of 6.5 or more and less than 9.5, obtained by treating the composition according to [Procedure a] and analyzing the components obtained under [Condition A], the ratio of the area under the curve in the section where the logarithm of molecular weight is 6.5 or more and less than 8.0 to the total area under the curve.

8. The method according to any one of claims 1 to 7, wherein the AUC2 of the composition described below decreases by 5% or more before and after the heat treatment in step (ii). [AUC2] In the molecular weight distribution curve (MWDC 3.5-8.0), the ratio of the area under the curve in the section of the molecular weight logarithm of 6.5 or more and less than 8.0 to the total area under the curve.

9. The method according to any one of claims 1 to 8, wherein the ratio of [AUC2] / [AUC1] of the composition decreases by 10% or more before and after the heat treatment in step (ii). [[AUC2] / [AUC1] ratio] In the molecular weight distribution curve (MWDC 3.5-8.0), the ratio of the area under the curve in the section where the logarithm of the molecular weight is 3.5 or more and less than 6.5 to the total area under the curve (AUC1), to the area under the curve in the section where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (AUC2).

10. The method according to any one of claims 1 to 9, wherein the total porosity of the composition increases by 1% or more before and after the heat treatment in step (ii).

11. A method for producing a composition according to any one of claims 1 to 10, wherein components obtained by treating a composition according to [procedure a] are separated under [condition A], a separated fraction having a logarithm of mass molecular weight of 5.0 or more and less than 6.5 is recovered, and 1 part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM) and the absorbance at 660 nm (ABS 5.0-6.5) measured before and after the heat treatment in step (ii) increases by 0.03 or more after the heat treatment.

12. A manufacturing method described in any one of claims 1 to 11, wherein when the composition is frozen at -25°C and then a frozen section C cut to a thickness of 30 μm along a cutting surface C is analyzed under the following [Condition C], at least one of the following (c1) to (c3) is satisfied before and after the heat treatment in step (ii). [Condition C] A frozen section of the composition is analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) using iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization-assisting agent. (c1) The product of the average brightness calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as "AV 66.88278 ") and the average brightness calculated from the signal intensity of m / z 80.79346 (hereinafter referred to as "AV 80.79346 ") (AV 66.88278 ×AV 80.79346 ) will increase by more than 30%. (c2) Standard deviation of brightness in the signal intensity distribution of m / z 66.88278 (hereinafter referred to as "SD 66.88278 ") will increase by more than 5%. (c3) Standard deviation of brightness in the signal intensity distribution of m / z 80.79346 (hereinafter referred to as "SD 80.79346 ") will increase by more than 5%.

13. A method according to any one of claims 1 to 12, wherein the dough composition of step (i) contains localised dietary fibre portions of an edible plant.

14. The method according to claim 13, wherein the dough composition in step (i) contains 0.1% by weight or more of a localized dietary fiber portion of an edible plant, based on the wet weight of the dough composition.

15. The method according to claim 13 or 14, wherein the part of an edible plant containing dietary fiber includes the seed coat of a bean and / or the bran of a millet.

16. The method according to any one of claims 13 to 15, wherein the dough composition in step (i) contains both an edible part of a legume and a part of a legume that contains dietary fiber, and / or both an edible part of a millet and a part of a millet that contains dietary fiber.

17. The method according to any one of claims 13 to 16, wherein the part of the edible plant containing dietary fiber includes the seed coat of psyllium.

18. The method according to any one of claims 13 to 17, comprising enzymatically treating a portion of an edible plant containing dietary fiber.

19. The method according to claim 18, wherein the enzyme treatment is a xylanase and / or pectinase treatment.

20. The method according to claim 18 or 19, comprising carrying out an enzymatic treatment in step (i) and / or step (ii).

21. The method of claim 20, wherein step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) yeast fermentation of the dough composition of (i). (ii-b) baking the yeast-fermented composition of (ii-a).

22. The method according to any one of claims 1 to 21, wherein step (ii) comprises the following steps (ii-1a) and (ii-1b): (ii-1a) A step of kneading the dough composition of (i) while heating it at a temperature of 100°C or higher under pressure. (ii-1b) A step of returning the kneaded composition of (ii-1a) to normal pressure at a temperature of 100° C. or higher.

23. The method according to any one of claims 1 to 21, wherein step (ii) comprises the following steps (ii-2a) and (ii-2b): (ii-2a) mixing air bubbles and / or leavening agents into the dough composition of (i); (ii-2b) A step of heat-treating the mixed composition of (ii-2a) at an arbitrary temperature.

24. A puffed composition produced by the manufacturing method described in any one of claims 1 to 23, comprising at least beans and / or miscellaneous cereals and satisfying all of the following (1) to (6). (1) The composition contains 30% by mass, calculated as the dry mass, of beans and / or millet having a starch content of 30.0% by mass or more, calculated as the dry mass. (2) The composition has a moisture content of less than 150% by mass on a dry basis. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more, calculated as a dry mass. (5) The AUC1 of the composition is greater than 60%. (6) The particle size d in the particle size distribution measured after subjecting the composition to the starch and protein hydrolysis treatment according to the above [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm.

25. A puffed composition comprising at least miscellaneous grains and satisfying all of the following (1) to (6). (1) The starch content of the entire composition is 15% by mass or more, calculated as dry mass. (2) The composition has a moisture content of less than 150% by mass on a dry basis. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more, calculated as a dry mass. (5) The AUC1 of the composition is greater than 60%. (6) The particle size d 50 in the particle size distribution measured after subjecting the composition to the starch and protein hydrolysis treatment according to the above [Procedure b] and then to ultrasonic treatment is less than 450 μm.

26. The composition described in claim 24 or 25, wherein the AUC2 is 40% or less.

27. ​​The composition described in any one of claims 24 to 26, wherein the [AUC2] / [AUC1] ratio is less than 0.

68.

28. The composition described in any one of claims 24 to 27, wherein the AUC3 is 30% or more.

29. The composition is treated according to the above-mentioned [Step a], and the components obtained are analyzed under the above-mentioned [Condition A] to obtain a molecular weight distribution curve (hereinafter referred to as "MWDC 3.5-6.5 The composition according to any one of claims 24 to 28, wherein the ratio of the area under the curve in the section where the logarithm of the molecular weight is 3.5 or more and less than 5.0 to the total area under the curve (hereinafter referred to as "AUC4") is 8% or more.

30. The composition according to any one of claims 24 to 29, wherein the component obtained by treating the composition according to [Step a] is analyzed under [Condition A] to have a logarithm of the mass average molecular weight of less than 7.

5.

31. The absorbance at 660 nm (ABS 5.0-6.5 31. The composition according to claim 24, wherein the ratio of the saturation angle to the saturation angle is 0.10 or more.

32. 32. The composition of any one of claims 24 to 31, wherein the total porosity of the expanded composition is greater than 1%.

33. The composition according to any one of claims 24 to 32, wherein the composition is frozen at -25°C, and then a frozen section C is cut along a cutting surface C to a thickness of 30 µm, and the frozen section C is stained with calcofluor white (CFW). When observed under a fluorescence microscope, the average longest diameter of the CFW-stained site is less than 450 µm.

34. 34. The composition of claim 33, wherein the CFW stained area is embedded in an iodine stained area.

35. The composition according to any one of claims 24 to 34, wherein when the composition is frozen at -25°C, and a frozen section C is cut along a cutting surface C to a thickness of 30 µm and analyzed under the above [Condition C], at least one of the following (c1) to (c3) is satisfied: (c1) Average brightness calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as "AV 66.88278 ") and the average brightness calculated from the signal intensity of m / z 80.79346 (hereinafter referred to as "AV 80.79346 ") and the multiplied value (AV 66.88278 ×AV 80.79346 ) is 120 or more. (c2) Standard deviation of brightness in the signal intensity distribution of m / z 66.88278 (hereinafter referred to as "SD 66.88278 ") is 16.0 or higher. (c3) Standard deviation of brightness in the signal intensity distribution of m / z 80.79346 (hereinafter referred to as "SD 80.79346 ") is 4.0 or higher.

36. The composition according to any one of claims 24 to 35, wherein α / β is 1.5% or less, where α is the weighted average perimeter of the voids in the composition and β is the weighted average area of ​​the voids.

37. The density of the composition is 1.0 g / cm 3 The composition according to any one of claims 24 to 36, wherein the viscosity is less than 100 μm.

38. The composition according to any one of claims 24 to 37, wherein the composition satisfies (7). (7) The following (a) and / or (b) are satisfied: (a) When a 6% suspension of the ground product of the composition is observed, the starch grain structure observed is 300 grains / mm 2 The following is the result. (b) When a 14% by weight water slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is 95°C or lower.

39. The composition according to any one of claims 24 to 38, wherein the protein content of the composition is 3.0% by mass or more in terms of dry mass.

40. The composition according to any one of claims 24 to 39, wherein the total oil and fat content of the composition is 2.0% by mass or more in terms of dry mass.

41. The composition according to any one of claims 24 to 40, wherein the ratio of the liquid oil to the total oil of the composition is 20 mass% or more.

42. The composition according to any one of claims 24 to 41, wherein the moisture content of the beans and / or millet is less than 15% by mass on a dry basis.

43. The composition according to any one of claims 24 to 42, wherein the legumes are mature legumes.

44. The composition according to any one of claims 24 to 43, wherein the legume is one or more legumes selected from the group consisting of Pisum sativum, Phaseolus vulgaris, Pigeonpea, Vigna spp., Vicia faba, Chickpea, Glycine max, and Lens spp.

45. The beans and / or cereals have a particle diameter d after ultrasonic treatment. 90 The composition according to any one of claims 24 to 44, in the form of a powder having a particle size of less than 500 μm.

46. The composition according to any one of claims 24 to 45, wherein the total content of beans and / or millet is 10% by mass or more in terms of dry mass.

47. The composition according to any one of claims 24 to 46, wherein the content ratio of starch contained in beans and / or millet to the total starch content of the composition is 30 mass% or more.

48. The composition according to any one of claims 24 to 47, wherein the content ratio of protein contained in beans and / or millet to the total protein content of the composition is 10 mass% or more.

49. The composition according to any one of claims 24 to 48, wherein the cereal grains are one or more selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, pearl barley, corn, buckwheat, amaranth, and quinoa.

50. The composition according to any one of claims 24 to 49, wherein the wheat content of the composition is 50% by mass or less in terms of dry mass.

51. The composition according to any one of claims 24 to 50, wherein the content ratio of protein derived from wheat to the total protein content of the composition is 50 mass% or less.

52. The composition of any one of claims 24 to 51, wherein the composition is substantially free of gluten.

53. 53. The composition according to any one of claims 24 to 52, wherein the composition contains a localized portion of dietary fiber from an edible plant.

54. The composition according to claim 53, wherein the dietary fiber-containing portion comprises the seed coat of a bean and / or the bran portion of a cereal.

55. The composition according to any one of claims 24 to 54, wherein the total content of the edible parts of beans and / or millet and the dietary fiber-containing parts of edible plants is 10% by mass or more in terms of dry mass.

56. The composition according to any one of claims 24 to 55, comprising both an edible portion of a legume and a portion of a legume that contains dietary fiber, and / or both an edible portion of a millet and a portion of a millet that contains dietary fiber.

57. The composition according to any one of claims 53 to 56, wherein the dietary fiber localized portion of an edible plant contains a dietary fiber localized portion of psyllium.

58. The composition according to any one of claims 53 to 57, wherein the dietary fiber localized portion of an edible plant contains a dietary fiber localized portion in an enzyme-treated state.

59. 59. The composition of claim 58, wherein the enzyme treatment is a xylanase and / or pectinase treatment.

60. The composition according to any one of claims 53 to 59, wherein the composition is a non-leavened composition or a leavened composition.

61. The composition according to any one of claims 24 to 60, wherein the total content of starch derived from beans and / or millet is 30 mass% or more relative to the total starch content of the entire composition.

62. A dough composition for use in the manufacturing method described in any one of claims 1 to 23, comprising at least beans and / or miscellaneous cereals and satisfying all of the following (1) to (5). (1) The dough composition contains 30% by mass, calculated as a dry mass, of beans and / or millet having a starch content of 30.0% by mass or more, calculated as a dry mass. (2) The moisture content of the dough composition on a dry basis is greater than 40% by mass. (3) The dietary fiber content of the dough composition is 2.0% by mass or more, calculated as wet mass. (4) The starch-degrading enzyme activity of the dough composition is 0.2 U / g or more, calculated on a dry mass basis. (5) The particle size d in the particle size distribution measured after subjecting the dough composition to starch and protein hydrolysis treatment according to the above [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm.

63. A puffed composition comprising at least miscellaneous grains and satisfying all of the following (1) to (6). (1) The starch content of the entire composition is 15% by mass or more, calculated as dry mass. (2) The composition has a moisture content of less than 150% by mass on a dry basis. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more, calculated as a dry mass. (5) The AUC1 of the composition is greater than 60%. (6) The particle size d 50 in the particle size distribution measured after subjecting the composition to the starch and protein hydrolysis treatment according to the above [Procedure b] and then to ultrasonic treatment is less than 450 μm.

64. The composition described in claim 63, wherein the cereal grains are one or more selected from sorghum, rye, oats, barley, corn, buckwheat, amaranth, and quinoa.

65. The composition described in claim 63 or 64, wherein in the molecular weight distribution curve (MWDC 3.5-8.0), the ratio of the area under the curve in the section of the molecular weight logarithm of 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC2") is 40% or less.

66. The composition described in any one of claims 63 to 65, wherein the [AUC2] / [AUC1] ratio of the composition is less than 0.

68.

67. The composition described in any one of claims 63 to 66, wherein the AUC3 of the composition is 30% or more.

68. The composition described in any one of claims 63 to 67, wherein the AUC4 of the composition is 8% or more.

69. The composition described in any one of claims 63 to 68, wherein the logarithm of the mass average molecular weight obtained by treating the composition by the [procedure a] and analyzing the component obtained under the [condition A] is less than 7.

5.

70. A composition described in any one of claims 63 to 69, wherein the absorbance at 660 nm (ABS 5.0-6.5) of the composition is 0.10 or more.