Solid food composition containing starch derived from edible plant and production method thereof

Abstract

To provide a solid food composition containing starch derived from an edible plant which, while maintaining a texture even when an excessive amount of water is absorbed by high temperature-pressurization treatment, has a clear taste with a reduced odd taste.SOLUTION: A production method includes the following (i) to (iv): (i) preparing an aqueous medium; (ii) preparing a basic solid composition fulfilling (1) to (8): (1) a dietary fiber content of 0.5 mass% or more; (2) a starch content of 1.0 mass% or more; (3) a protein content of 0.5 mass% or more; (4) a wetness-based water content of less than 50 mass%; (5) a starch gelatinization degree of 40 mass% or more; and (6) (a) the number of starch particle structure of 300 / mm2 or less and / or (b) a gelatinization peak temperature of lower than 120°C; (iii) immersing the basic solid composition in the aqueous medium to obtain a solid composition; and (iv) subjecting the solid composition immersed in the aqueous medium to high temperature pressurization treatment until (7) and / or (8) is fulfilled; (7) a mass ratio of the solid composition between before and after (iv) of 200% or more and 1500% or less; and (8) a P60 / P80 of the composition of more than 5% (where P60 and P80 are as given in the specification).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a solid food composition containing starch derived from an edible plant and a method for producing the same. [Background technology]

[0002] Conventionally, various techniques have been known regarding solid food compositions containing starch derived from edible plants.

[0003] For example, Patent Document 1 (International Publication No. 2020 / 166713) discloses that by controlling the content of each of bean-derived protein, insoluble dietary fiber, and starch to above a specific value, a solid paste composition for cooking has been obtained that is less likely to stick even over time after cooking.

[0004] In addition, Patent Document 2 (JP 2019-071838 A) discloses a cooked retort noodle food, which is characterized in that boiled noodles made almost entirely from wheat flour are heat-sterilized in a seasoning liquid containing 30 to 35 mass% of DE4 to 8 dextrin.

[0005] Furthermore, Patent Document 3 (JP 2012-125158 A) discloses retort udon noodles in which a noodle dough containing wheat gluten and phosphate cross-linked starch is mixed with a pH adjuster so that the pH of the dough falls within the range of 6.5 to 7.5. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2020 / 166713 [Patent Document 2] JP 2019-071838 A [Patent Document 3] JP 2012-125158 A Summary of the Invention [Problem to be solved by the invention]

[0007] The technology described in Patent Document 1 is an excellent technology, but since high-temperature treatment is not performed under pressurized conditions, it is not possible to produce a composition that has absorbed an excessive amount of water. On the other hand, the technologies described in Patent Documents 2 and 3 perform high-temperature treatment under pressurized conditions, making it possible to produce a composition that contains an excessive amount of water. However, these inventions use noodles made only from wheat flour or noodles that contain a lot of gluten (udon, hoto) as the grain, and there is an issue that the elasticity is not maintained and the pleasant texture cannot be felt, which corresponds to the comparative examples of the present invention.

[0008] The present invention has been made in consideration of the above-mentioned problems, and one of its objects is to provide an excellent solid food composition containing starch derived from an edible plant, which maintains its elasticity and has a pleasant texture even when immersed in an aqueous medium and caused to absorb an excessive amount of water by high-temperature treatment under pressurized conditions, and which has a clean taste with reduced unpleasant flavors derived from edible plants (e.g., beans and / or millet), and a method for producing the same. [Means for solving the problem]

[0009] As a result of extensive research, the inventors have found that by immersing a basic solid composition which contains starch derived from edible plants and satisfies certain characteristics in an aqueous medium and then treating it at high temperature under specified pressurized conditions, it is possible to obtain an excellent solid food composition which maintains its elasticity and has a pleasant texture even when it has absorbed an excessive amount of the aqueous medium, and which has a clean taste with reduced unpleasant flavors derived from edible plants (e.g. beans and / or millet), thereby completing the present invention.

[0010] That is, the gist of the present invention relates to, for example, the following. [Item 1] A method for producing a solid food composition containing starch derived from an edible plant, comprising the following steps (i) to (iv). (i) providing an aqueous medium; (ii) preparing a basic solid composition that satisfies the following (1) to (8): (1) The dietary fiber content is 0.5% by mass or more, calculated on a wet mass basis. (2) The starch content is 1.0% by mass or more, calculated as wet mass. (3) The protein content is 0.5% by mass or more, calculated as wet mass. (4) The wet standard moisture content is less than 50% by mass. (5) The degree of gelatinization of the starch is 40% by mass or more. (6) The following (a) and / or (b) are satisfied: (a) When a 6% by mass 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 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 less than 120°C. (iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to obtain a solid composition. (iv) A step of subjecting the solid composition immersed in the aqueous medium in step (iii) to a high-temperature pressure treatment at a temperature of 100°C or higher and a pressure of 0.1 MPa or higher until the following (7) and / or (8) are satisfied: (7) The mass ratio of the solid composition before and after step (iv) in terms of wet mass {(mass of the solid composition after step (iv)) / (mass of the solid composition before step (iv))} is 200% or more and 1500% or less. (8) P of solid composition 60 / P 80 is over 5%. however, P 60 is the maximum stress (N / m 2 ) P 80 is the maximum stress (N / m 2 ) [Method 1] Using a texture analyzer, a disk-shaped plunger was used to press the surface of the composition at a product temperature of 20°C to a specified strain rate at a descending speed of 0.5 mm / s, and the stress (kN / m 2 ) is continuously measured, and the maximum stress (N / m 2 ) is required. [Item 2] The method according to item 1, wherein the aqueous medium in step (i) is a basic seasoning liquid. [Item 3] The method according to item 2, wherein the sodium chloride content of the basic seasoning liquid in step (i) is less than 10.0% by mass in terms of wet mass. [Item 4] The method according to item 2 or 3, wherein the fat / oil content of the basic seasoning liquid in step (i) is 1.0% by mass or more in terms of wet mass. [Item 5] The method according to any one of Items 1 to 4, wherein the aqueous medium in step (i) contains pure water and / or ultrapure water. [Item 6] The method according to any one of Items 1 to 5, wherein the aqueous medium in step (i) contains 2-pentylfuran at 0.01 ppb by mass or more in terms of wet mass. [Item 7] The method according to any one of Items 1 to 6, wherein the salt concentration of the solid composition after the immersion treatment in step (iii) is 5% by mass or less in terms of wet mass. [Item 8] After the immersion treatment in step (iii), the solid composition is not separated from the aqueous medium, and is directly subjected to the high-temperature pressurization treatment in step (iv). The method according to any one of items 1 to 7. [Item 9] After the immersion treatment in step (iii), the solid composition is separated from the aqueous medium, or a part or all of the aqueous medium in which the solid composition is immersed is replaced, and then the high-temperature pressurization treatment in step (iv) is performed. The method according to any one of items 1 to 7. [Item 10] The method according to any one of Items 1 to 9, wherein the rate of decrease in the degree of gelatinization of the starch in the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more. [Item 11] The method according to any one of Items 1 to 10, wherein the increase in crystallinity of the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more under the following [Condition A]. [Condition A] The composition is dried to a wet standard moisture content of 10% by mass, then pulverized and the fraction with an aperture of 43 μm or more is removed. The powdered composition is subjected to X-ray diffraction to determine the peak intensity of the diffracted X-ray peak detected at a diffraction angle 2θ of 16 degrees (deg) or more and 18 degrees or less. [Item 12] The method according to any one of items 1 to 11, wherein the high-temperature pressurization treatment in step (iv) is not accompanied by kneading. [Item 13] The method according to any one of items 1 to 12, wherein the high-temperature pressurization treatment in step (iv) is performed at a temperature of 115°C or higher for 15 minutes or longer. [Item 14] The method according to any one of Items 1 to 13, wherein after the high-temperature pressure treatment in step (iv), the solid composition further satisfies the following (9): (9) P of solid composition 90 / P max is less than 90%. however, P 90 is the maximum stress (N / m 2 ) P max is the maximum stress (N / m 2 ) [Item 15] The method according to any one of Items 1 to 14, wherein the solid composition has a wet basis moisture content of 50% by mass or more after the high-temperature pressure treatment in step (iv). [Item 16] The method according to any one of Items 1 to 15, wherein the degree of gelatinization of the starch in the solid composition after the high-temperature pressure treatment in step (iv) is 99% by mass or less. [Item 17] The method according to any one of Items 1 to 16, wherein the solid composition contains 2-pentylfuran in an amount of 1 ppb by mass or more in terms of wet mass after the high-temperature pressure treatment in step (iv). [Item 18] The method according to any one of items 1 to 17, wherein after the high-temperature pressure treatment in step (iv), the solid composition satisfies the following: When the solid composition is measured by one-dimensional GC / MS analysis, the ratio of the peak area derived from nonanal, where m / z = 82, 95, and 98 are both detected in the retention time of 15 to 19 minutes, to the peak area derived from 2-pentylfuran, where m / z = 81, 82, and 138.1 are both detected in the retention time of 10 to 14 minutes (nonanal peak area / 2-pentylfuran peak area) is less than 100. [Item 19] The method according to any one of items 1 to 18, wherein during the high-temperature pressurization treatment in step (iv), the average temperature in a state in which the wet standard moisture content of the solid composition is 50% by mass or more is 80° C. or more. [Item 20] (v) After step (iv), the step of rapidly cooling the composition 20. The method according to any one of items 1 to 19, further comprising: [Item 21] The method according to any one of Items 1 to 20, wherein the composition contains an edible plant. [Item 22] The method according to Item 21, wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more in terms of dry mass. [Item 23] The method according to Item 21 or 22, wherein the edible plants are beans and / or millet. [Item 24] The method according to Item 23, wherein the beans are one or more beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. [Item 25] The method according to Item 23 or 24, wherein the cereal grains are one or more selected from the group consisting of millet, barnyard millet, sorghum, rye, oats, pearl barley, corn, buckwheat, amaranth, and quinoa. [Item 26] The method according to any one of Items 21 to 25, wherein the wheat content of the edible plant is 10% by mass or less in terms of wet mass. [Item 27] ​​The method according to any one of Items 21 to 26, wherein the gluten content of the edible plant is 50% by mass or less in terms of wet mass. [Item 28] A solid food composition produced by the production method according to any one of items 1 to 27. [Item 29] A solid food composition containing starch derived from an edible plant and satisfying all of the following (1) to (7). (1) The dietary fiber content is 0.5% by mass or more, calculated on a wet mass basis. (2) The starch content is 1.0% by mass or more, calculated as wet mass. (3) The protein content is 0.5% by mass or more, calculated as wet mass. (4) The wet standard moisture content is 50% by mass or more. (5) The degree of gelatinization of the starch is 88% by mass or less. (6) The following (a) and / or (b) are satisfied: (a) When a 6% by mass 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 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 less than 120°C. (7) P of the composition 60 / P 80 is over 5%. however, P 60 is the maximum stress (N / m 2 ) P 80 is the maximum stress (N / m 2 ) [Method 1] Using a texture analyzer, a disk-shaped plunger was used to press the surface of the composition at a product temperature of 20°C to a specified strain rate at a descending speed of 0.5 mm / s, and the stress (kN / m 2 ) is continuously measured, and the maximum stress (N / m 2 ) is required. [Item 30] The solid food composition according to Item 28 or 29, which is heated and eaten. [Item 31] The solid food composition according to any one of Items 28 to 30, which is eaten by immersing in a seasoning liquid. [Item 32] The solid food composition according to any one of Items 28 to 31, wherein the edible plant is a bean and / or a millet. [Item 33] The solid food composition according to any one of Items 28 to 32, containing beans and / or miscellaneous grains in an amount of 10% by mass or more calculated on a dry mass basis. Effect of the Invention

[0011] According to the present invention, even when a solid food composition containing starch derived from an edible plant is immersed in an aqueous medium and treated at high temperature under specified pressurized conditions, it is possible to obtain an excellent solid food composition which maintains its elasticity and has a pleasant texture, while suppressing the unpleasant flavors derived from edible plants (e.g., beans and / or millet) and exhibiting a clean taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be described in detail below with reference to specific embodiments. However, 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.

[0013] In addition, in the present invention, when multiple upper limits and / or multiple lower limits are indicated for any numerical range specification, even if not specifically stated, 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 limits and any lower limit value among the lower limits are intended to be covered by the present invention.For example, the description "usually 0.1% by mass or more, particularly 0.2% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, and usually less than 15% by mass, particularly 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less" means all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, that is, 0.1% by mass or more and less than 15% by mass, 0.1% by mass or more and 14% by mass or less, and the like. mass% or less, 0.1 mass% or more and 13 mass% or less, 0.1 mass% or more and 12 mass% or less, 0.1 mass% or more and 11 mass% or less, 0.1 mass% or more and 10 mass% or less, 0.2 mass% or more and less than 15 mass%, more than 0.2 mass% and 14 mass% or less, 0.2 mass% % to 13 mass%, 0.2 mass% to 12 mass%, 0.2 mass% to 11 mass%, 0.2 mass% to 10 mass%, 0.3 mass% to less than 15 mass%, 0.3 mass% to 14 mass%, 0.3 mass% to 13 mass% , 0.3 mass% or more and 12 mass% or less, 0.3 mass% or more and 11 mass% or less, 0.3 mass% or more and 10 mass% or less, 0.5 mass% or more and less than 15 mass%, 0.5 mass% or more and 14 mass% or less, 0.5 mass% or more and 13 mass% or less, 0.5 mass% or more 12 mass% or less, 0.5 mass% or more and 11 mass% or less, 0.5 mass% or more and 10 mass% or less, 1 mass% or more and less than 15 mass%, 1 mass% or more and 14 mass% or less, 1 mass% or more and 13 mass% or less, 1 mass% or more and 12 mass% or less, 1 mass% or more and 11 substances This means that all of the following are included in the scope of the present invention: 1% by mass or less, 1% by mass or more and 10% by mass or less, 2% by mass or more and less than 15% by mass, 2% by mass or more and 14% by mass or less, 2% by mass or more and 13% by mass or less, 2% by mass or more and 12% by mass or less, 2% by mass or more and 11% by mass or less, 2% by mass or more and 10% by mass or less, 3% by mass or more and less than 15% by mass, 3% by mass or more and 14% by mass or less, 3% by mass or more and 13% by mass or less, 3% by mass or more and 12% by mass or less, 3% by mass or more and 11% by mass or less, and 3% by mass or more and 10% by mass or less.

[0014] Furthermore, in this disclosure, "wet mass equivalent" (sometimes simply referred to as "wet mass standard") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample including moisture as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in this disclosure, "dry mass equivalent" (sometimes simply referred to as "dry mass standard") refers to the content ratio of a target component in a sample, calculated using the dry mass of the sample excluding moisture as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the ratio definitions of the present invention, when "mass %" is simply stated without any particular specification, it refers to the ratio in "wet mass equivalent".

[0015] In the present invention, the term "water content on a dry basis" means the ratio of the total amount of water derived from the raw materials of the composition of the present invention and the total amount of water added separately to the total amount of solids. The value is measured by heating to 90°C using a vacuum heating drying method in accordance with the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is taken and weighed (W1) in a weighing container (W0) that has already been brought to a constant weight, and the weighing container is placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at normal pressure with the lid of the weighing container removed or with the mouth open, the door is closed, the vacuum pump is operated, and the weighing container is dried at a predetermined reduced pressure for a certain period of time, the vacuum pump is stopped, dry air is sent to return to normal pressure, the weighing container is removed, the weighing container is covered, and the weighing container is allowed to cool in a desiccator, and then the weight is measured. In this way, drying, cooling, and weighing (W2) are repeated until a constant weight is reached, and the water content (water content on a dry basis) (% by mass) is calculated using the following formula. The wet standard moisture content (mass%) can be calculated by (W1-W2) / (W1-W0).

number

[0016] [I. Method for producing solid food composition] <Summary> According to one aspect of the present invention, there is provided a method for producing a solid food composition containing starch derived from an edible plant (particularly beans and / or millet), the method comprising the following steps (i) to (iv) (hereinafter appropriately referred to as the "production method of the present invention"). (i) Providing an aqueous medium. (ii) providing a base solid composition that satisfies certain characteristics described below; (iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to obtain a solid composition. (iv) A step of subjecting the solid composition immersed in the aqueous medium in the step (iii) to a high-temperature pressure treatment under predetermined conditions.

[0017] <Step (i): Preparation of aqueous medium> Composition of the aqueous medium: In this stage, an aqueous medium is prepared. In the present disclosure, the term "aqueous medium" refers to a medium consisting of a liquid whose main component is water. The water content of the aqueous medium is, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more at the lower limit, and the upper limit is not particularly limited, but can be, for example, 100% by mass or less than 100% by mass. Examples of the aqueous medium include, but are not limited to, water or a seasoning liquid whose main component is water.

[0018] According to one embodiment, the aqueous medium may contain pure water and / or ultrapure water as water. When the aqueous medium contains pure water and / or ultrapure water, the total mass of the pure water and / or ultrapure water may be 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass relative to the total mass of the water blended. In addition, the total mass of the pure water and / or ultrapure water may satisfy the above-mentioned specification relative to the total water mass of the aqueous medium. In the present disclosure, "pure water" means water with fewer impurities. In addition, in the present disclosure, "ultrapure water" means water with fewer impurities than pure water and with a resistivity of 18 MΩ·cm or more. There is no particular limitation on the purification method of the pure water and ultrapure water used in the present invention, but for example, water containing impurities such as tap water or well water can be obtained by removing impurities in the water using a reverse osmosis membrane, ion exchange resin, distillation, or the like.

[0019] ·Basic seasoning liquid: According to one embodiment, a basic seasoning liquid can be used as the aqueous medium. In the present disclosure, the term "basic seasoning liquid" refers to a composition that is a precursor of the seasoning liquid of the present invention and becomes the seasoning liquid through immersion and high-temperature pressurization treatment. According to one embodiment, the basic seasoning liquid may be used as it is as the aqueous medium. In this case, the seasoning liquid obtained through the immersion in step (iii) and the high-temperature pressurization treatment in step (iv) becomes the seasoning liquid as it is when eaten. According to one embodiment, the basic seasoning liquid may be diluted and used as the aqueous medium. In this case, the diluted seasoning liquid obtained through the immersion in step (iii) and the high-temperature pressurization treatment in step (iv) can be heated and concentrated (for example, concentrated by heating and boiling the seasoning liquid) as necessary when eaten to make the seasoning liquid. Also, according to one embodiment, the concentrated basic seasoning liquid may be used as the aqueous medium. In this case, the concentrated seasoning liquid obtained through the immersion in step (iii) and the high-temperature pressurization treatment in step (iv) can be heated and diluted with a medium such as water as necessary when eaten to make the seasoning liquid.

[0020] The sodium chloride content of the basic seasoning liquid is preferably within a predetermined range. Specifically, by setting the upper limit of the sodium chloride content of the basic seasoning liquid to a predetermined value or less, high temperature treatment under a predetermined pressurized condition causes rapid moisture transfer to the basic solid composition, and starch retrogradation in the composition is promoted, resulting in a composition with high suitability for cooking, which is preferable. Although the principle is unclear, it is considered that the low sodium chloride content of the basic seasoning liquid causes rapid moisture transfer to the basic solid composition due to osmotic pressure. In addition, with starch retrogradation, aroma components including 2-pentylfuran are fixed in the starch, resulting in a composition with a favorable taste with suppressed stuffy odor, which is preferable. Specifically, the content is not limited, but may be, for example, 0.1% by mass or more and less than 10% by mass. More specifically, the upper limit is not particularly limited, but may be, for example, less than 10% by mass, or 9.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but may be, for example, 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more. The sodium chloride content of the aqueous medium may satisfy the above-mentioned regulation. Alternatively, the basic seasoning liquid may be used in a state where the sodium chloride content of the aqueous medium is concentrated so as to satisfy the above-mentioned regulation.

[0021] The fat content of the basic seasoning liquid is preferably within a predetermined range. Specifically, by setting the lower limit of the fat content of the basic seasoning liquid to a predetermined value or more, high-temperature treatment under a predetermined pressurized condition causes rapid moisture transfer to the basic solid composition, and starch retrogradation in the composition is promoted, resulting in a composition with high suitability for cooking, which is preferable. In addition, with starch retrogradation, aroma components including 2-pentylfuran are fixed in the starch, resulting in a composition with a favorable taste with suppressed stuffy odor, which is preferable. Specifically, the content is not limited, but may be, for example, 0.1% by mass or more and 10% by mass or less. More specifically, the upper limit is not particularly limited, but may be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less. The lower limit is not particularly limited, but can be, for example, 1.0 mass % or more, 1.2 mass % or more, 1.5 mass % or more, or 2.0 mass % or more.

[0022] Aroma ingredients: According to one embodiment, the aqueous medium preferably contains 2-pentylfuran (CAS. No. 3777-69-3, 2-Pentylfuran) at 0.01 mass ppb or more in wet mass equivalent. Specifically, by containing a predetermined amount of 2-pentylfuran in the aqueous medium (preferably the basic seasoning liquid), 2-pentylfuran is transferred to the solid composition during the high-temperature pressurization treatment in step (iv), and the composition has a preferable taste with suppressed stuffy odor, which is preferable. Specifically, the lower limit is not particularly limited, but can be, for example, 0.01 mass ppb or more, or 0.05 mass ppb or more, or 0.1 mass ppb or more, or 0.2 mass ppb or more, or 0.3 mass ppb or more, or 0.4 mass ppb or more, or 0.5 mass ppb or more, or 0.6 mass ppb or more, or 0.7 mass ppb or more, or 0.8 mass ppb or more, or 0.9 mass ppb or more, or 1.0 mass ppb or more. Furthermore, if the 2-pentylfuran is too strong, the scent may be too noticeable, so the upper limit is not particularly limited, and can be, for example, 50 ppm by mass or less, or 47 ppm by mass or less, or 40 ppm by mass or less, or 30 ppm by mass or less, or 20 ppm by mass or less, or 15 ppm by mass or less, or 10 ppm by mass or less, or 5 ppm by mass or less, or 3 ppm by mass or less, or 2 ppm by mass or less, or 1.2 ppm by mass or less, or 0.5 ppm by mass or less, or 0.2 ppm by mass or less, calculated on a wet mass basis.

[0023] In addition, the 2-pentyl furan in the present invention may be one contained in the foodstuff such as an edible plant that is the raw material of the composition of the present invention, may be one added separately from the foodstuff, or may be one generated during the production of the composition of the present invention, and the total amount of the combination of them may be a predetermined content and / or ratio. When the component is added separately from the foodstuff, the 2-pentyl furan may be in a state in which it is contained in the composition, or in a state of a purified and extracted high-purity reagent. The same applies to nonanal, which will be described later.

[0024] In the present invention, the content or peak area of ​​each component such as 2-pentylfuran and nonanal can be measured by dynamic headspace gas chromatography / mass spectrometry (hereinafter referred to as "DHS-GC / MS") and / or pulsed flame photometric detection (PFPD) in accordance with standard methods.

[0025] The DHS-GC / MS method is a method in which the measurement sample is volatilized by the DHS (dynamic headspace) method (a dynamic extraction method in which volatile components in the gas phase are forcibly purged with an inert gas and the volatile components are collected in an adsorbent) and then measured by gas chromatography mass spectrometry (GS / MS). For example, a small amount (1 g) of the sample is weighed out and placed in a 10 mL flat-bottomed vial, sealed, and the sample volatilized by nitrogen gas purging is adsorbed with an adsorption resin (Tenax column, etc.) according to the properties of the analyte, and then processed using a thermal desorption system, and introduced into a gas chromatography analyzer for analysis. In addition, to measure the content of a component in a sample, the sample and a standard sample diluted to an arbitrary content are analyzed, and the integrated results of the confirmed ion peak areas of both samples are obtained and compared to measure the content of the component in the sample.

[0026] After the above analysis, a part of the sample is subjected to a mass spectrometer to obtain a mass spectrum, and the retention time of each component is confirmed using the associated ions of each component (2-pentylfuran: m / z = 81, 82, 138.1, nonanal: 82, 95, 98). A quadrupole 5977 Mass Selective Detector (Agilent) is used as the mass spectrometer (MS). The ionization method and ionization voltage are EI+ and 70 eV, respectively, and the results are acquired in scan mode. Mass spectrum analysis can be performed by identifying each component using the ions characteristic of each component (2-pentylfuran: m / z = 81, 82, 138.1, nonanal: 82, 95, 98) as associated ions. The retention times at which all of these associated ions are detected in the standard sample can be identified to identify the retention times of 2-pentylfuran and nonanal. In the present invention, "m / z" refers to the value detected in the range of -0.3 to +0.7 of the central m / z value of each component. For example, m / z=81 represents the cumulative value of the ion peak area detected in the range of 80.7 to 81.7.

[0027] Specifically, samples of the basic solid composition, the solid composition, and the aqueous medium are treated, for example, using a small Hiscotron (Microtech Nichion homogenizer NS-310E3) until they become porridge-like (usually at 10,000 rpm for about 15 seconds), and then subjected to analysis by the DHS-GC / MS method. Specific conditions for the DHS-GC / MS analysis are, for example, as follows. This analysis is sometimes referred to as "one-dimensional GC / MS analysis" in contrast to the two-dimensional GC / MS analysis described below.

[0028] [GC / MS conditions] (Dynamic headspace (DHS) injection method) ·Equipment: Agilent 7890B (GC), 5977B (MS) Gester MultiPurpose Sampler (auto-sampler) ·Adsorption resin: TENAX Incubation temperature: 80℃ Nitrogen gas purge volume: 60mL Nitrogen gas purge flow rate: 10mL / min TDU: [30℃] - [210℃ / min] - [240℃ (3 min)] ·CIS:[10℃]-[12℃ / sec]-[240℃] (Liner filler: TENAX) Column: Gester DB-WAX (length: 30 m × inner diameter: 250 μm × film thickness: 0.25 μm) Column temperature: [40℃ (3 min)] - [5℃ / min] - [240℃ (7 min)] Carrier gas: He Transfer line: 250℃ Ion source temperature: 230℃ Scan parameters: m / z=28.7~300 Split: None

[0029] Also, a part of the sample can be subjected to pulsed flame photometric detection (PFPD) to analyze the sulfur compounds in the sample, thereby detecting very low levels of sulfur-containing compounds in the sample. Analysis by the PFPD method can be performed using a pulsed flame photometric detector. Any common pulsed flame photometric detector can be used, and an example is the OI Analytical 5380 Pulsed Flame Photometric Detector (manufactured by OI Analytical). Sample analysis can be performed in S mode (conditions optimized for sulfur).

[0030] Under the above conditions, each standard of aroma components with known content is diluted to an appropriate concentration with distilled water and added to the sample for analysis. The pulsed flame photometric detector burns a substance in a reducing hydrogen flame and detects the light of a specific wavelength of 394 nm that is generated during the combustion, allowing it to selectively detect only sulfur compounds, even very small amounts of sulfur components. Its high selectivity can also be used to detect very small amounts of sulfur compounds. The aroma components of the detected peaks can be determined by combining the high sensitivity of the pulsed flame photometric detector with qualitative analysis based on the mass spectrum pattern of a mass spectrometer (the retention time at which both related ions are significantly detected by comparing the distribution of related ions in the measured sample and the standard is recognized as the retention time of each component) and the discrimination based on the aroma characteristics by odor analysis.

[0031] Under the above conditions, samples of 2-pentylfuran (CAS. No. 3777-69-3, 2-Pentylfuran, manufactured by Tokyo Chemical Industry Co., Ltd., product code: P1209) and nonanal (CAS. No. 124-19-6, nonanal, manufactured by Tokyo Chemical Industry Co., Ltd., product code: N0296) with known contents are diluted with distilled water to an appropriate content, and the sample is subjected to analysis. Although there is some deviation depending on the measurement conditions, the components in the sample can be quantified by comparing the peak area integration results of the confirmed ions (2-pentylfuran: m / z = 138.1, nonanal: m / z = 98) of the diluted samples and the sample near the retention time of the peak thought to be the target component by comparison with the retention time of the standard, based on the mass spectrum pattern of a mass spectrometer.

[0032] Furthermore, it is particularly preferable to perform one-dimensional GC / MS analysis under the above conditions, heart-cut the vicinity of the retention time of the peak thought to be the target component, and perform two-dimensional gas chromatography with a column of different properties, since this allows for more precise quantification of the content of the component. Specifically, two-dimensional gas chromatography analysis can be performed under the following conditions. Note that the retention time in the two-dimensional GC / MS analysis is calculated with the start time of column heating as 0 minutes, so it is a different value from that in the one-dimensional GC / MS analysis, but the retention time can be understood by comparing the analysis results with those of a standard.

[0033] [Two-dimensional GC / MS conditions] ·CTS:[-150℃]-[10℃ / sec]-[250℃] Column: Gester DB-5 (10m x 180μm x 0.4μm) Column temperature: [40℃ (0 min)] - [40℃ / min] - [240℃ (15 min)] Carrier gas: He

[0034] <Step (ii): Preparation of base solid composition> In this step, a base solid composition is prepared. In the present disclosure, the term "base solid composition" refers to a precursor of the solid food composition of the present invention, which becomes the solid food composition of the present invention after immersion in an aqueous medium in step (iii) and high-temperature pressure treatment in step (iv).

[0035] Dietary fiber content of basic solid composition The wet mass equivalent ratio of dietary fiber in the basic solid composition is, for example, usually 0.5% by mass or more, and the upper limit is not limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is usually 0.5% by mass or more. Among them, it is preferably 0.7% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, particularly 5.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0036] In addition, it is preferable that the above-mentioned dietary fiber regulations are also satisfied for soluble dietary fiber and / or insoluble dietary fiber. That is, the wet mass conversion ratio of soluble dietary fiber and / or insoluble dietary fiber in the basic solid composition can be, for example, usually in the range of 0.5% by mass or more and 40% by mass or less. More specifically, the lower limit is usually 0.5% by mass or more, particularly 0.7% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, and particularly 5.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0037] In addition, it is preferable that the dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber) derived from an edible plant (particularly beans and / or millet) satisfies the above-mentioned specification. That is, the wet mass conversion ratio of dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber) derived from an edible plant (particularly beans and / or millet) in the basic solid composition can be, for example, usually in the range of 0.5% by mass or more and 40% by mass or less. More specifically, the lower limit is usually 0.5% by mass or more, particularly 0.7% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, and particularly 5.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0038] Starch content of the base solid composition The starch content of the basic solid composition is, in terms of wet mass, usually 1.0% by mass or more in lower limit, and not limited in upper limit, but can be, for example, 80% by mass or less. More specifically, the lower limit is usually 1.0% by mass or more. Among them, it is preferably 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 5.0% by mass or more, or 7.0% by mass or more, or 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. It is also preferable that starch derived from edible plants (particularly beans and / or millet) satisfies the above-mentioned regulations.

[0039] The basic solid composition contains, as the starch, at least starch derived from an edible plant (particularly, beans and / or millet). That is, the basic solid composition contains starch derived from an edible plant (particularly, at least one or both of starch derived from beans and starch derived from millet). Beans and millet will be described in detail later.

[0040] The basic solid composition contains starch derived from edible plants. That is, in addition to the starch derived from beans and / or millet, other starches may be contained. Examples of other starches include starches derived from edible plants other than beans and / or millet, and synthetic starches, but starches derived from edible plants are preferred. However, the ratio of the starch content derived from edible plants (particularly beans and / or millet) to the total starch content in the solid composition is preferably in the range of, for example, 30% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit 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, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or less, or 100% by mass or less. When the basal solid composition contains starch derived from edible plants (particularly beans and / or millet) at the above-mentioned predetermined value or more, the effect of the present invention is easily achieved. In addition, the effect that the components inside the solid composition are less likely to flow out during and / or after cooking may be obtained. In addition, the ratio of the starch content derived from edible plants to the total starch content in the basal solid composition may satisfy the above-mentioned ratio, the ratio of the starch content derived from beans may satisfy the above-mentioned ratio, the ratio of the starch content derived from millet may satisfy the above-mentioned ratio, or the ratio of the total content of the starch derived from beans and the starch derived from millet may satisfy the above-mentioned ratio.

[0041] The total starch content (including starch derived from beans and / or millet and other starches) in the basic solid composition is not limited, but is preferably in the range of, for example, 30% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit is, for example, 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited, and is usually 100% by mass or less, but can be, for example, 90% by mass or less, 80% by mass or less, or 70% by mass or less.

[0042] The starch in the basic solid composition may be blended in the composition as an isolated pure product, but is preferably blended in the composition in a state in which it is contained in an edible plant. Specifically, the ratio of the starch content blended in the state in which it is contained in an edible plant to the total starch content of the entire basic solid composition is preferably in the range of, for example, 30% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit 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, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or less. When the starch blended in the basic solid composition in a state in which it is contained in an edible plant is equal to or more than the above-mentioned predetermined value, the effect of the present invention is easily achieved. In addition, the effect of the components inside the solid composition being less likely to flow out during and / or after cooking may be obtained.

[0043] In particular, the starch in the basic solid composition is preferably blended in the composition in a state in which it is contained in edible plants (particularly beans and / or millet). Specifically, the ratio of the starch content blended in a state in which it is contained in edible plants (particularly beans and / or millet) to the total starch content of the entire basic solid composition is preferably in the range of, for example, 30% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit 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, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or less. In the basic solid composition, when the starch blended in a state in which it is contained in edible plants (particularly beans and / or millet) is equal to or more than the above-mentioned predetermined value, the effect of the present invention is easily achieved. In addition, there may be an effect that the components inside the solid composition are less likely to flow out during and / or after cooking.

[0044] In addition, when starch is incorporated into the basic solid composition in a state where it is contained in an edible plant (particularly beans and / or millet), it is preferable that the composition further contains a finely processed product of the insoluble dietary fiber localized portion of an edible plant (particularly beans and / or millet) having a size specified in "Particle size of edible plant (localized portion of insoluble dietary fiber)", and it is preferable that the localized portion of insoluble dietary fiber is the localized portion of insoluble dietary fiber in oats or millet. In particular, it is preferable that the localized portion of insoluble dietary fiber is the localized portion of insoluble dietary fiber in mature beans, and it is further preferable that the localized portion of insoluble dietary fiber is the localized portion of insoluble dietary fiber in peas (for example, a thin seed coat (sometimes called "hull") or sheath (sometimes called "pod") attached to the edible part of beans). It is also preferable to contain both a micronized product of an insoluble dietary fiber-containing portion of the same type of edible plant (particularly beans and / or millet) and starch derived from the edible plant (particularly beans and / or millet). The micronized product of the insoluble dietary fiber-containing portion may be obtained by separating the insoluble dietary fiber-containing portion from a food material and then micronizing the portion, or may be obtained by micronizing an insoluble dietary fiber-containing food material containing the insoluble dietary fiber-containing portion, or may be a combination of the two.

[0045] According to one embodiment, the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) in the basic solid composition is preferably within a predetermined range. Specifically, the ratio of the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) to the total starch content of the entire basic solid composition is preferably, for example, in the range of 0% by mass or more and 10% by mass or less. More specifically, the upper limit of the ratio is usually 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, and in particular, it is desirable that it is not substantially contained (specifically, it is a content of less than 1 ppm, which is the lower limit of a general measurement method) or is not contained. On the other hand, the lower limit of the ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more.

[0046] The starch content in the composition is measured according to the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan, in accordance with the AOAC996.11 method, using 80% ethanol extraction to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that affect the measurement value. The starch gelatinization degree in 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), which is a partial modification of the Central Customs Analysis Laboratory report.

[0047] Protein content of base solid composition The wet mass equivalent ratio of the protein in the basic solid composition is, for example, usually 0.5% by mass or more, and the upper limit is not limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is usually 0.5% by mass or more. Among them, it is preferable to set it to 1.0% by mass or more, or 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% 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. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less. It is also preferable that proteins derived from edible plants (particularly beans and / or millet) satisfy the above-mentioned requirements.

[0048] Wet standard moisture content of base solid composition The wet standard moisture content of the basic solid composition is, for example, usually less than 50% by mass, and the lower limit is not limited, but can be, for example, 0% by mass or more. More specifically, the upper limit is usually less than 50% by mass. Among them, it is preferable to set it to, for example, less than 48% by mass, or less than 46% by mass, or less than 43% by mass, or less than 40% by mass. The lower limit is not particularly limited, but can be, for example, 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more.

[0049] Here, the contents of dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber), starch, and protein, as well as the moisture content in the basic solid composition, are wet mass conversion ratios calculated using the mass of the entire basic solid composition in a water-containing state as the denominator and the content of each component as the numerator, and can be adjusted so that each component derived from the raw material edible plant (e.g., beans and / or millet) is equal to or greater than a specified value. That is, in the present invention, the "wet mass conversion ratio" (sometimes simply referred to as "wet mass based ratio", "wet mass basis", "wet mass equivalent", or "wet weight 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 object as the numerator.

[0050] Starch gelatinization degree of the basic solid composition The starch of the basic solid composition is preferably a starch that has been gelatinized to a high degree in advance. Specifically, the lower limit of the starch gelatinization degree of the basic solid composition is usually 40% by mass or more, and the upper limit is not limited, but can be, for example, in the range of 100% by mass or less. More specifically, the lower limit is usually 40% by mass or more. Among them, it is preferably 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.

[0051] Also, the starch in the basic solid composition is preferably a starch that has been preheated at a certain temperature or higher. For example, in the present invention, the starch contained in the basic solid composition is preferably a starch that has been preheated at a maximum temperature of 100°C or higher under a moisture content condition of 25% by mass or higher (or 30% by mass or higher, or 35% by mass or higher, or 40% by mass or higher) based on the dry weight. More specifically, the starch in the basic solid composition can be, for example, a starch that has been preheated in a range of usually 100°C or higher and 200°C or lower. More specifically, the starch in the basic solid composition is preferably a starch that has been preheated in a maximum temperature of usually 100°C or higher, or 110°C or higher, or 120°C or higher. The upper limit of the preheating temperature of the starch is not particularly limited, but it can usually be 200°C or lower, or 180°C or lower. More preferably, heating within the above temperature range is carried out under moisture conditions with a moisture content of 25% by mass or more on a dry basis.

[0052] In addition, when the starch is preheated at a high temperature under a condition where the dry weight moisture content is less than a certain level, it has poor processability due to thermal decomposition. Therefore, it is more preferable that the starch in the basic solid composition is heated under a dry weight moisture content of a certain level or more. Specifically, the dry weight moisture content of the starch used in the basic solid composition during preheating can be, for example, in the range of 40% by mass or more and 200% by mass or less. More specifically, the lower limit is usually 40% by mass or more, particularly 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, and particularly 80% by mass or more. The upper limit is not particularly limited, but can usually be 200% by mass or less, or 175% by mass or less, or 150% by mass or less.

[0053] Moreover, the starch is preferably starch derived from an edible plant (preferably beans and / or millet), and more preferably starch contained in an edible plant (preferably beans and / or millet). The ratio of the starch content derived from the edible plant (preferably beans and / or millet) 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 in terms of dry mass. More specifically, the lower limit is usually 30% by mass or more, particularly 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 particularly preferably 100% by mass.

[0054] Starch granule structure of the basic solid composition: One of the characteristics of the basic solid composition is that the number of starch granule structures observed under specific conditions is a predetermined value or less. This is preferable because a large amount of moisture transfer occurs in the basic solid food composition by high-temperature treatment under a predetermined pressurized condition, which allows the composition to maintain elasticity and a favorable texture. In addition, the occurrence of a large amount of moisture transfer promotes starch retrogradation in the composition, which is preferable because the composition has high suitability for cooking with heat. Although the mechanism is unclear, it is thought that the starch granule structure is destroyed, resulting in a structure that is less likely to inhibit moisture penetration. In addition, the starch retrogradation causes aroma components such as 2-pentylfuran to be fixed in the starch, which is preferable because the composition has a favorable flavor with a suppressed stuffy odor.

[0055] The starch granule structure is a structure having a circular shape with a diameter of about 1 to 50 μm in a planar image and stainable with iodine. For example, a 6% by mass aqueous suspension of the pulverized composition is prepared by suspending the pulverized composition in water, and can be observed under a magnified field of view. Specifically, the pulverized composition is classified using a sieve with an opening of 150 μm, and 3 mg of the 150 μm-passed composition powder is suspended in 50 μL of water to prepare a 6% by mass suspension of the composition powder. A slide on which this suspension is placed is prepared, and observed under polarized light with a phase contrast microscope, or iodine-stained and observed under an optical microscope. The magnification is not limited, but can be, for example, 100 times or 200 times. 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. However, when there is a bias in the distribution, a finite number of fields (e.g., 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.

[0056] Specifically, the basic solid composition preferably satisfies the following requirements (a) and / or (b) regarding starch granule structure. (a) When a 6% suspension of the ground composition is observed, the starch grain structure observed is 300 grains / mm 2 The following is the result. (b) 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 (RVA), the gelatinization peak temperature is less than 120°C.

[0057] Regarding the requirement (a), specifically, in the composition of the present invention, the number of starch granule structures observed under the above conditions is, for example, 0 granules / mm 2 More than 300 pieces / mm 2 More specifically, the number of starch granule structures in the composition of the present invention is usually 300 / mm 2 Below, 250 pieces / mm 2 or less than 200 pieces / mm 2 or less than 150 pieces / mm 2or less than 100 pieces / mm 2 Less than or equal to 50 pieces / mm 2 Less than or equal to 30 pieces / mm 2 or less than 10 pieces / mm 2 Below, especially 0 pieces / mm 2 It is preferable that:

[0058] Regarding (b), the composition of the present invention can have a gelatinization peak temperature of, for example, 50° C. or more and less than 120° C. as measured by a Rapid Visco Analyzer (RVA) under the conditions described below. More specifically, the upper limit is usually less than 120° C., and preferably 115° C. or less, or 110° C. or less, or 105° C. or less, or 100° C. or less, or 95° C. or less, or 90° C. or less, or 85° C. or less, or 80° C. or less. On the other hand, the lower limit is not particularly limited, but can usually be 50° C. or more, or 55° C. or more, or 60° C. or more. The Rapid Visco Analyzer (RVA) and its measurement conditions will be described later.

[0059] In the present invention, unless otherwise specified, the term "pulverized composition", "pulverized composition" or "pulverized composition" refers to a particle diameter d after ultrasonic treatment, measured in the same manner as the specific surface area per unit volume described below. 50 and / or d 90 (Preferably with a particle diameter of d 50 and d 90 The particle size after ultrasonic treatment d 50 and / or d 90 (Preferably with a particle diameter of d 50 and d 90 The lower limit of both of these is not particularly limited, but is usually preferably 1 μm or more.

[0060] Ingredients for the base solid composition: The raw material of the basic solid composition is not particularly limited, but preferably contains at least one kind of edible plant. The type of edible plant is not particularly limited, but preferably contains at least one kind of dried edible plant, that is, an edible plant having a moisture content based on dry weight of less than 25%, preferably less than 20%, more preferably less than 15%, the lower limit of which is not particularly limited but is usually 0% by mass or more, and a water activity value of 0.85 or less, preferably 0.80 or less, more preferably 0.75 or less, the lower limit of which is not particularly limited but is usually 0.10 or more. In addition, it is preferable to use pulverized or powdered edible plants. In addition, as a specific edible plant, it is preferable to include at least one kind of beans and / or millet. However, the raw material of the basic solid composition is not limited to this, and edible plants other than beans or millet or other raw materials may be used in combination as long as the various characteristics described below are satisfied.

[0061] When beans are used as the raw material and / or starch source of the basic solid composition, the type of beans is not limited, but it is preferable to use mature beans rather than immature seeds (for example, green peas, which are immature pea seeds, and green soybeans, which are immature soybean seeds). For the same reason, beans in a state in which the dry basis moisture content is a predetermined value or less as they mature are preferable. Specifically, the dry basis moisture content of the beans from which the starch is derived can be, for example, in the range of 0.01% by mass or more and less than 15% by mass. More specifically, the upper limit of this ratio is usually 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 basis moisture content of such beans is not particularly limited, but can usually be 0.01% by mass or more.

[0062] ·Edible plants: The edible plant of the present invention may contain an edible plant processed product. The edible plant processed product may be in the form of a liquid, solid, or paste, but is usually contained in the 4 mesh pass fraction. Thus, the edible plant processed product constitutes a part of the seasoning liquid. In addition, it is preferable that the majority of the particles of the edible plant processed product (e.g., 80% by mass or more) have a size of 200 mesh on. Specifically, when the seasoning liquid corresponding to the 4 mesh pass fraction of the food composition of the present invention is further sieved through a 200 mesh sieve, it is preferable that the mass ratio of the fraction that is 200 mesh on (mass ratio of [edible plant processed product] / [seasoning liquid] described later) is a predetermined ratio or more. Details will be described later.

[0063] The type of edible plant is not limited, but according to one embodiment, one or more edible foods selected from grains, potatoes, beans, nuts, vegetables, fruits, and mushrooms can be used. Specific examples of these are listed below.

[0064] The type of grain is not limited. Specific examples include, but are not limited to, amaranth, foxtail millet, oats, barley, millet, quinoa, wheat, rice, sugarcane, buckwheat, corn, pearl barley, barnyard millet, fonio, sorghum, etc. Among these, corn is preferred, and sweet corn is particularly preferred.

[0065] The type of tuber is arbitrary. Specific examples include, but are not limited to, Jerusalem artichoke, konjac, sweet potato, taro, water yam, hoopoe, potato, Chinese yam, ginkgo yam, Chinese yam, Japanese yam, water yam, cassava, yacon, taro, Chinese yam, purple yam, yam, etc. Among them, sweet potato, purple yam, etc. are preferred, and sweet potato is particularly preferred.

[0066] The type of beans is arbitrary. Specific examples include, but are not limited to, kidney beans, scarlet beans, mung beans, soybeans, peas, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, black beans, chickpeas, lentils, lentils, peanuts, lupin beans, grass peas, carob, coffee beans, and cocoa beans. Among them, soybeans, peas, black beans, and the like are preferred, and soybeans and peas are particularly preferred. Edamame is a soybean that is harvested in an immature state with the pods without drying before harvesting, and the beans have a green appearance. From the viewpoint of nutritional value (dietary fiber), the insoluble dietary fiber localized part is preferably in a mature bean, and it is preferable to use the insoluble dietary fiber localized part of a pea (for example, a thin seed coat (sometimes called "hull") attached to the edible part of the bean, or a pod (sometimes called "pod")).

[0067] The type of nuts and seeds is not limited. Specific examples include, but are not limited to, almonds, hemp, linseed, perilla, cashew nuts, pumpkin seeds, torreya, ginkgo nuts, chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, Japanese chestnuts, horse chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts. Among these, sesame seeds, almonds, cashew nuts, macadamia nuts, pistachios, hazelnuts, coconuts, etc. are preferred.

[0068] Vegetables may be of any type. Specific examples include, but are not limited to, garlic, onion, tomato, carrot, celery, artichoke, chives, angelica tree, asparagus, aloe, melon, green beans, udo, tomyo, snow peas, snap peas, okra, turnip, pumpkin, mustard, cauliflower, chrysanthemum, cabbage, cucumber, wild garlic, swiss cabbage, watercress, water chestnut, kale, burdock, komatsuna, zha cai, shishito pepper, shiso, cowpea, chrysanthemum, ginger, zuiki, sugukina, zucchini, parsley, tatsoi, radish, hawthorn, and others. Lettuce, bamboo shoots, chicory, bok choy, chili peppers, eggplant, turnip, bitter melon, Chinese chives, Chinese radish, bok choy, basil, parsley, beetroot, bell peppers, butterbur, broccoli, loofah, spinach, horseradish, mizuna, mitsuba, myoga, bean sprouts, cucumber, mulukhiyah, lily of the valley, mugwort, shallot, arugula, rhubarb, lettuce, lotus root, scallions, wasabi, bracken, herbs (coriander, sage, thyme, basil, oregano, rosemary, mint, lemongrass, dill, etc.), etc. Among them, garlic, onion, tomato, carrot, celery, pumpkin, cabbage, kale, paprika, beetroot, broccoli, spinach, etc. are preferred.

[0069] The type of fruit is not limited. Specific examples include, but are not limited to, acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (iyokan, satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc. Among them, avocado, strawberry, berry, citrus fruits, mango, pineapple, grape, apple, etc. are preferable.

[0070] Any type of mushroom may be used. Specific examples include, but are not limited to, shiitake mushroom, matsutake mushroom, wood ear mushroom, maitake mushroom, polyporus mushroom, oyster mushroom, king oyster mushroom, enoki mushroom, shimeji mushroom, armillaria mushroom, mushroom, nameko mushroom, amitake mushroom, hattake mushroom, and lactiflora mushroom.

[0071] The edible plants may be used alone or in any combination and ratio of two or more. In addition, edible plants usually have an edible part and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part). For any edible plant, only the edible part may be used, only the part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) may be used, or the edible part and the part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) may be used in combination. When the edible part and the part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) are used in combination, the combination may be an edible part and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) derived from the same one or more edible plants, or an edible part derived from one or more edible plants and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) derived from another one or more edible plants. That is, in the present invention, there is no limitation on the selection and combination of edible parts and / or insoluble dietary fiber-containing parts (eg, seed coats or non-edible parts) of one or more edible plants.

[0072] In this disclosure, the term "non-edible part" of an edible plant refers to a part of an edible plant that is not suitable for normal consumption or that is discarded in normal eating habits, and the term "edible part" refers to the whole edible plant excluding the discarded part (non-edible part). In addition, the part and ratio of the non-edible part in an edible plant used in the present invention can be naturally understood by a person skilled in the art who handles such edible plants and their processed products. For example, the "discarded part" and "discard rate" described in the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan can be referred to, and these can be treated as the part and ratio of the non-edible part, respectively. The following Table A lists the "discarded part" and "discard rate" (i.e., the part and ratio of the non-edible part) described in the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan for major edible plants. In addition, the part and ratio of the edible part can also be understood from the part and ratio of the non-edible part in an edible plant.

[0073] [Table A]

[0074] According to one embodiment, the wheat content of edible plants (particularly beans and millet) is preferably in the range of, for example, 0% by mass or more and 10% by mass or less in terms of wet mass. More specifically, the upper limit of the ratio is usually 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, and it is particularly desirable that it is not substantially contained (specifically, it is a content of less than 1 ppm, which is the lower limit of a general measurement method), or that it is not contained at all. On the other hand, the lower limit of the ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more. This makes it possible to maintain elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the principle is unclear, it is thought that when wheat flour is subjected to high-temperature pressure treatment, the protein (gluten) is denatured, the elasticity of the solid composition is not maintained, and the texture becomes unfavorable.

[0075] According to one embodiment, the gluten content of edible plants (particularly beans and millet) is preferably in the range of 0% by mass or more and 50% by mass or less in terms of wet mass. More specifically, the upper limit of the ratio is usually 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 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, and in particular, it is desirable that it is not substantially contained (specifically, it is a content of less than 1 ppm, which is the lower limit of a general measurement method), or that it is not contained. On the other hand, the lower limit of the ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more. This makes it possible to maintain elasticity and a preferable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the mechanism behind this is unclear, it is believed that when gluten is subjected to high-temperature pressure treatment, the gluten is denatured, the elasticity of the solid composition is not maintained, and the texture becomes undesirable.

[0076] ·Insoluble dietary fiber localization site When the composition of the present invention (particularly the basic solid composition or solid composition) contains a processed edible plant product, it is preferable to contain a processed product of an insoluble dietary fiber-containing part among various parts of an edible plant. By containing an insoluble dietary fiber-containing part of an edible plant in the composition (particularly the basic solid composition or solid composition), water absorption is easily improved, and the effect of the present invention may be easily achieved.

[0077] In the present disclosure, the "localized portion of insoluble dietary fiber" of an edible plant refers to the portion of the edible plant where insoluble dietary fiber is localized, in other words, the portion having a relatively higher insoluble dietary fiber content than the edible portion of the edible plant. More specifically, the "localized portion of insoluble dietary fiber" of an edible plant refers to a portion having an insoluble dietary fiber content of, for example, 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 than that of the edible portion of the edible plant in a dry state. For example, the seed coat of beans, which has a relatively higher insoluble dietary fiber content than that of the edible portion (cotyledons, etc.), corresponds to the localized portion of insoluble dietary fiber. In addition, in millet, the outer skin (bran or rice bran) which has a relatively higher insoluble dietary fiber content than the edible portion (endosperm, etc.) corresponds to the insoluble dietary fiber localized portion.

[0078] In addition, the content ratio of insoluble dietary fiber in the insoluble dietary fiber localized portion in terms of dry mass is preferably, for example, in the range of more than 8% by mass to less than 50% by mass. More specifically, the lower limit is usually 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 usually be 50% by mass or less, or 40% by mass or less, and especially 30% by mass or less. Here, in the present disclosure, "converted to dry mass" refers to the content ratio of each component, etc., calculated by using the dry mass of the composition or each fraction not including moisture (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 object (in the above case, the dry mass of the insoluble dietary fiber) as the numerator.

[0079] Representative examples of insoluble dietary fiber-containing parts of various edible plants include the "discarded parts" of various edible plants listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (an example is shown in Table A above). However, insoluble dietary fiber is also found in "edible parts" other than these "inedible parts," such as the skins and seeds of the above-mentioned millet, beans, nuts and seeds, and the particularly hard and thick parts of the stems and leaves of vegetables. When a localized portion of an edible plant containing insoluble dietary fiber is used in the present invention, it may be a part of the "edible part" of the edible plant (for example, grains, beans, nuts, seeds, vegetable seeds or skins, etc., particularly vegetable seeds or skins, etc.) or a "non-edible part (for example, corn cobs, bean sheaths)", but it is preferable that it be a part of the "edible part", and it is particularly preferable that it be an embodiment using beans (particularly peas and chickpeas are preferred) so as to include both the seed coat and / or cotyledons, or that using millet (particularly oats and millet are preferred) so as to include both the outer skin (bran or rice bran part).

[0080] When the composition of the present invention (particularly the basic solid composition or solid composition) contains a processed product of an insoluble dietary fiber-containing part of an edible plant, the proportion is not limited, but is, for example, as follows. The wet mass ratio of the insoluble dietary fiber-containing part to the total mass of the entire composition (particularly the basic solid composition or solid composition) is preferably, for example, in the range of 0.1% by mass or more and 20% by mass or less. More specifically, the lower limit can be, for example, 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, and, for example, 20% by mass or less, or 10% by mass or less, or 5% by mass or less.

[0081] When the composition of the present invention (particularly the basic solid composition or solid composition) contains a processed product of an insoluble dietary fiber-containing part of an edible plant, the insoluble dietary fiber-containing part separated from the edible plant may be contained alone, or may contain the insoluble dietary fiber-containing part and other parts. However, it is preferable to contain both the insoluble dietary fiber-containing part and other parts of the same edible plant, and it is particularly preferable to contain both the insoluble dietary fiber-containing part and other parts of the same edible plant. The insoluble dietary fiber-containing edible plant containing the insoluble dietary fiber-containing part of the same edible plant or the same edible plant may contain the insoluble dietary fiber-containing part and other parts of the edible plant separately, or may contain the edible plant in a state containing the insoluble dietary fiber-containing part.

[0082] In addition, when a processed edible plant (particularly its insoluble dietary fiber localized portion) is contained in the composition of the present invention (particularly the basic solid composition or solid composition), it is preferable to contain it in the form of a finely processed product having a predetermined particle size. This tends to improve the mouthfeel of the resulting seasoning liquid, and in some embodiments, may have an effect of improving the viscosity of the seasoning liquid. Although the mechanism is unclear, it is possible that components such as pectin contained in the insoluble dietary fiber localized portion of the seasoning liquid react with the extract to produce viscosity. In addition, the characteristics of the particle distribution of edible plants (particularly its insoluble dietary fiber localized portion) will be described later in the section on the production method of the present invention.

[0083] When legumes are used as the raw material and / or starch source of the basic solid composition, the specific type of legume is not limited, but is preferably one or more types of legumes selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, 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 beans, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine beans, grass peas, carob, thorn bean, long-leaved bean, coffee beans, cacao beans, Mexican peas, etc. Classification of other beans not exemplified can be naturally understood by those skilled in the art who handle such beans and their processed products. Specifically, this can be clearly understood by referring to the food group classifications (page 249, Table 1) in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition), which is widely used in the daily life of ordinary households. Note that these legumes may be used alone or in any combination of two or more types.

[0084] When beans are used as the raw material and / or starch source of the basic solid composition, it is preferable to use beans with a starch content of a predetermined value or more. Specifically, the starch content of beans is preferably in the range of, for example, 5.0% by mass or more and 70% by mass or less in terms of wet mass. More specifically, the lower limit is usually 5.0% by mass or more, or 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 35.0% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of beans is not particularly limited, but can be, for example, usually 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0085] 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 including so-called pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than the Gramineae grains. When using miscellaneous grains as a raw material and / or a starch source for the basic solid composition, the type of miscellaneous grains to be used is not limited, but for example, one or more types of miscellaneous grains selected from the Gramineae, Chenopodiaceae, and Amaranthaceae families are preferred, and the Gramineae family is more preferred. Specific examples include, but are not limited to, millet, barley, millet, sorghum, rye, oats, pigeon barley, corn, buckwheat, amaranth, quinoa, etc., and it is particularly preferable to use one or more of oats, amaranth, quinoa, and millet, and it is particularly preferable to use oats, which contain a lot of soluble dietary fiber. In addition, it is preferable that the millet does not substantially contain gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that it does not contain gluten.

[0086] When millet is used as a raw material and / or starch source of the basic solid composition, it is preferable to use millet having a starch content of a predetermined value or more. Specifically, the starch content of millet is preferably in the range of, for example, 5.0% by mass or more and 70% by mass or less in terms of wet mass. More specifically, the lower limit is usually 5.0% by mass or more, or 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. On the other hand, the upper limit of the starch content of millet is not particularly limited, but can be, for example, usually 70% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less.

[0087] When millet is used as a raw material and / or starch source of the basic solid composition, it is preferable to use dried millet. Specifically, millet with a dry moisture content of a predetermined value or less is preferable. More specifically, the dry moisture content of millet used in the solid composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is preferably usually 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 moisture content of such millet is not particularly limited, but is preferably usually 0% by mass or more, or 0.01% by mass or more.

[0088] When beans are used as the raw material and / or starch source of the basic solid composition, the content of beans in the solid composition of the present invention is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit is usually 1% by mass or more, particularly 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 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. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0089] When millet is used as a raw material and / or starch source of the basic solid composition, the content of millet in the solid composition of the present invention is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit is usually 1% by mass or more, particularly 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 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. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0090] The total content of beans and miscellaneous grains as raw materials and / or starch sources of the basic solid composition is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit is usually 1% by mass or more, particularly 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 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. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0091] In addition, when edible plants (e.g., beans and / or millet) are used as the raw material of the basic solid composition, the wet mass conversion ratio of such edible plants (e.g., beans and / or millet) can be, for example, in the range of 30% by mass or more and 100% by mass or less. More specifically, the lower limit 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, or 100% by mass. The upper limit is not particularly limited, but can usually be 100% by mass or less.

[0092] In addition, when edible plants (e.g., beans and / or millet) are used as the raw material of the basic solid composition, the ratio of the starch content and / or protein content derived from the edible plants (e.g., beans and / or millet) to the total starch content and / or total protein content of the basic solid composition is preferably a predetermined value or more. Specifically, the ratio of the starch content derived from the edible plants (e.g., beans and / or millet) to the total starch content of the basic solid composition can be, for example, in the range of 30% by mass or more and 100% by mass or less in terms of dry mass. More specifically, it is preferably 30% by mass or more, particularly 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, or 100% by mass. The upper limit is not particularly limited, but it can usually be 100% by mass or less.

[0093] The ratio of the protein content derived from edible plants (e.g., beans and / or millet) to the total protein content of the basic solid composition can be, for example, in the range of 10% by mass or more and 100% by mass or less in terms of dry mass. More specifically, it is usually 10% by mass or more, particularly 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 particularly preferably 100% by mass.

[0094] As the starch and protein derived from beans, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. As the starch and protein derived from millet, those derived from oats are preferred. In addition, it is preferred that the total of the starches derived from beans and millet meets the above-mentioned regulations, and it is preferred that the total of the proteins derived from beans and millet meets the above-mentioned regulations.

[0095] Other ingredients: The basic solid composition may contain any one or more other food ingredients. Examples of such food ingredients include plant food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains (particularly rice, wheat, barley, which are major grains not included in millet), nuts, seeds, etc.), animal food ingredients (fish and shellfish, meat, eggs, dairy products, etc.), microbial foods, etc. The content of these food ingredients can be appropriately set within a range that does not impair the purpose of the present invention.

[0096] ·Seasonings, food additives, etc.: The basic solid composition 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 liquid sugar, fructose-glucose liquid sugar, 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., vitamin Examples of effective active ingredients 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 (examples include glycerin fatty acid esters, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid esters, polyglycerin condensed linosyl acid esters, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid esters, lecithin, etc.), colorants, thickening stabilizers, etc.

[0097] However, in view of the recent growing trend toward natural products, it is preferable that the basic solid composition does not contain any one selected from the so-called emulsifiers, colorants, and thickening stabilizers (for example, those listed as "colorants," "thickening stabilizers," and "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocket Book (2011 edition)), more preferably does not contain any two of them, and even more preferably does not contain all three of them.

[0098] In particular, the basic solid composition can impart elasticity to the composition without containing a gelling agent, and it is preferable that the composition does not contain a gelling agent in order to prevent excessive elasticity. Moreover, from the viewpoint of achieving a quality that allows the taste of the ingredients to be easily felt, it is preferable that the composition of the present invention does not contain an emulsifier. Furthermore, it is particularly preferable that the composition of the present invention does not contain a food additive (for example, a substance used as a food additive that is listed in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocket Book (2011 Edition)). Moreover, from the viewpoint of making it easier to feel the sweetness of the food itself, it is preferable that the composition of the present invention does not contain sugars (glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.).

[0099] In addition, it is preferable that the basic solid composition contains a small amount of sodium chloride or does not contain sodium chloride. Conventional starch-containing solid compositions for cooking (particularly compositions containing gluten with a network structure) retain the elasticity of the composition by containing sodium chloride, but there are problems in terms of affecting the taste and excessive salt intake. In particular, in dry compositions (dried udon, dried hiyamugi, etc.), sodium chloride is usually used in an amount of 3% by mass or more to maintain the elasticity of the composition, and such problems are prominent. On the other hand, in the composition of the present invention, the amount of sodium chloride used is extremely small, or even without adding sodium chloride, a composition with reduced elasticity loss can be obtained, which is preferable because it is a composition of good quality. In addition, it is preferable that the present invention is applied to starch-containing solid compositions for cooking such as pasta, udon, and bread, which usually have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, and therefore a composition of good quality can be obtained without adding sodium chloride. Specifically, the content of sodium chloride in the composition of the present invention can be, for example, in the range of 0% by mass to 3% by mass in terms of dry mass. More specifically, the sodium chloride content 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 sodium chloride content in the dough composition can be, for example, in the range of 0% by mass or more to 3% by mass or less in terms of wet mass. More specifically, the lower 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, but may be 0.05% by mass or more, or 0.10% by mass or more. The solid composition may satisfy the above-mentioned specification, and particularly may satisfy the above-mentioned specification in an embodiment in which the solid composition is produced by subjecting the solid composition to high-temperature pressure treatment in a basic seasoning liquid. In the present invention, the amount of sodium chloride in the starch-containing solid 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.

[0100] Method for producing the base solid composition: The basic solid composition may be produced by any method. The edible plants from which the starch is derived (particularly beans and / or cereals, preferably their powder) may be mixed with other ingredients (other food ingredients, seasonings, food additives, etc.) that are used as desired. When mixing the ingredients, a solvent such as water or an aqueous medium may be used in combination as necessary. The mixing method may also be any method, and for example, the ingredients may be mixed using a normal stirring device, or may be mixed while kneading using an extruder (extruder) or the like. When using an extruder, a single screw extruder may be used as described below, or a twin screw extruder may be used, or a single screw extruder and a twin screw extruder may be used in combination. In the latter case, it is preferable to use a single screw extruder and a twin screw extruder connected in tandem.

[0101] Heat treatment may be carried out before mixing the components of the basic solid composition (for example, at the stage of edible plants (particularly beans and / or millet) or edible plants (particularly beans and / or millet) powder that are the raw materials for the basic solid composition), during mixing, or after mixing. The conditions for the heat treatment are not limited, but it is preferable to carry out the heat treatment so as to satisfy the requirements (a) and / or (b) regarding the starch granule structure. The heating temperature may be, for example, in the range of 100° C. to 200° C., and the treatment time may be, for example, in the range of 0.1 minutes to 2 hours. More specifically, the lower limit of the heating temperature is, for example, 100°C or more, or 110°C or more, or 120°C or more, and the maximum temperature is, for example, 200°C or less, or 190°C or less, or 180°C or less, and the lower limit of the treatment time is, for example, 0.1 minutes or more, or 0.2 minutes or more, or 0.3 minutes or more, and for example, 2 hours or less, or 1.5 hours or less, or 1 hour or less. In addition, it is preferable to perform the heat treatment in the presence of a predetermined ratio or more of moisture. Details will be described later. However, in general, the heating temperature and the heating time are also approximately interdependent, and the higher the heating temperature, the shorter the heating time, while the longer the heating time, the lower the heating temperature tends to be. Therefore, taking into consideration the relationship between the heating temperature and the heating time, the heating temperature and the heating time may be set to be in an appropriate range. In addition, when producing the basic solid composition, the above-mentioned heat treatment may be performed in any process, and the heat treatment may be performed over multiple processes. More specifically, the heat treatment may be carried out at the raw material stage (e.g., the stage at which edible plants (particularly beans and / or cereals) are ground into powder), at the molding stage (e.g., in the case of a pasta-shaped basic solid composition, at the extrusion stage using an extruder or other device), or at a post-molding stage (e.g., in the case of a pasta-shaped composition, at the drying stage). Alternatively, the heat treatment conditions may be satisfied by combining heat treatments carried out at these multiple stages.

[0102] Furthermore, when carrying out the heat treatment, it is preferable to carry out the heat treatment in the presence of moisture at a predetermined ratio or more. This makes it easier to adjust the requirements (a) and / or (b) regarding the starch granule structure to a predetermined value or less. Although the reason is unclear, it is thought that the starch granules of edible plants (particularly beans and / or millet) having a very strong structure become easier to crush, and as a result, the requirements (a) and / or (b) regarding the starch granule structure are satisfied. Specifically, the moisture content on a dry basis can be, for example, in the range of more than 40% by mass to 200% by mass or less. More specifically, the lower limit is preferably more than 40% by mass, more preferably more than 45% by mass, and particularly preferably more than 50% by mass. The upper limit is not particularly limited, but can usually be 200% by mass or less, 150% by mass or less, or 100% by mass or less.

[0103] Furthermore, when carrying out the heat treatment, it is preferable to knead with a certain strength or more. This makes it easier to adjust the requirements (a) and / or (b) regarding the starch granule structure to a predetermined value or less. Although the reason is unclear, it is believed that by kneading strongly under such high temperature conditions, the above-mentioned preferable molecular weight distribution of starch is formed, and the effect of the present invention is achieved. In particular, kneading under certain high temperature and pressurized conditions is more preferable because it enhances the effect of preventing the outflow of such insoluble components. Although the reason is unclear, it is possible that the protein, starch, and insoluble dietary fiber in the dough form a composite structure on the surface of the composition by treatment under certain high temperature conditions, preferably high temperature and pressurized conditions, and particularly suppress the outflow of insoluble components. On the other hand, the solid composition of the present invention may be ordinary cold noodles or vermicelli that use refined starch as a raw material (vermicelli made from potato starch or mung bean vermicelli made from mung bean starch), but these contain only small amounts of dietary fiber, and therefore may not develop a structure like that of the composition of the present invention.

[0104] Specific conditions for kneading are preferably such that the SME (specific mechanical energy) value calculated by the following formula I is equal to or greater than a predetermined value, since starch granules may be sufficiently broken down and exhibit matrix properties. Specifically, kneading is preferably performed under conditions where the SME value is usually 350 kJ / kg or more, and more preferably 400 kJ / kg or more, or 450 kJ / kg or more, or 500 kJ / kg or more, or 550 kJ / kg or more, or 600 kJ / kg or more, or 700 kJ / kg or more, and particularly preferably 800 kJ / kg or more. When an extruder is used, the screw speed is usually more than 150 rpm, more preferably more than 200 rpm, and even more preferably more than 250 rpm.

[0105]

number

[0106] Furthermore, it is more preferable to carry out the above-mentioned kneading at a high temperature, for example, usually 100°C or higher, especially 110°C or higher, and even more preferably 120°C or higher, since the starch granule structure is easily destroyed. Furthermore, for example, when an extruder is used for kneading, it is preferable that the above-mentioned treatment at high temperature and high SME value is carried out in a region of usually 3% or more, especially 5% or more, even 8% or more, or 10% or more, or 15% or more, and especially 20% or more of the total barrel length. In particular, the starch granule structure derived from beans and / or miscellaneous grains is stronger, so the above-mentioned treatment at high temperature and high SME value is more useful. On the other hand, the upper limit of the treatment temperature is usually 200°C or lower. Among them, it is preferably 190°C or lower, even more preferably 180°C or lower, or 170°C or lower, and especially preferably 160°C or lower. If the temperature in this stage exceeds the upper limit, for example, when an extruder is used for kneading, there is a risk that the temperature at the time of extrusion of the composition from the die part of the extruder will not be sufficiently reduced.

[0107] Furthermore, when the kneading is performed under pressurized conditions relative to atmospheric pressure, it is more preferable to perform the kneading under conditions in which a pressure higher than normal is applied. When an extruder is used, the kneading pressure can be measured by measuring the outlet pressure. When the kneading is performed under pressurized conditions relative to atmospheric pressure, the lower limit of the pressure to be applied in addition to atmospheric pressure is usually 0.01 MPa or more, particularly 0.03 MPa or more, more preferably 0.05 MPa or more, or 0.1 MPa or more, or 0.2 MPa or more, particularly 0.3 MPa or more, 0.5 MPa or more, more preferably 1.0 MPa or more, more preferably 2.0 MPa or more, and more preferably 3.0 MPa or more. On the other hand, the upper limit of the pressure to be applied in addition to atmospheric pressure is not particularly limited, but can be, for example, 50 MPa or less, or 40 MPa or less. In addition, it is preferable to install a flow retardation structure near the end point on the tip side of the kneading section (preferably immediately after the end point on the tip side of the kneading section) because the pressure in the kneading section can be increased.

[0108] The kneading time may be appropriately determined based on the kneading temperature and pressure, the size of the kneading container, etc. In particular, since the amount of heat applied to the composition varies greatly mainly depending on the characteristics of the device used, it is preferable to process the composition so that the physical properties before and after the treatment are adjusted to a predetermined range. The kneading time is not limited, but is generally as follows, for example. That is, the lower limit of the kneading time is, for example, usually 0.1 minutes or more, particularly 0.2 minutes or more, further 0.3 minutes or more, or 0.4 minutes or more, or 0.5 minutes or more, or 0.8 minutes or more, or 1 minute or more, particularly 2 minutes or more. The upper limit of the kneading time is not limited, but can be, for example, usually 60 minutes or less, particularly 30 minutes or less, or even 15 minutes or less.

[0109] When an extruder is used for kneading, the type of extruder is not limited, but it is preferable that the extruder can perform each process from water addition, strong kneading (at least SME value of 350 kJ / kg or more), heating, cooling, and extrusion molding in one unit. In particular, an extruder having a structure that can add water to the raw material before heating and pressurization is preferable. Specifically, either a single-screw extruder or a twin-screw extruder can be used, but from the viewpoint of realizing strong kneading to promote the formation of the composition structure of the present invention, it is preferable to use a twin-screw extruder rather than a general single-screw extruder. In addition, devices generally called single-screw extruders and twin-screw extruders (particularly devices called extruders and twin screw extruders overseas) include extrusion devices that merely have a mixer or kneader function, but such devices are not preferable because they do not provide strong kneading to form the composition structure of the present invention. Furthermore, when using a composition raw material having a starch granular structure, in order to ensure that the structure is strong and the starch granular structure is sufficiently destroyed, it is more preferable to use a barrel portion having a kneading effect significantly more than usual, compared to an extruder using only a normal flight screw. Specifically, it is preferable that the ratio of the flight screw portion to the total length of the barrel in the extruder is 95% or less, since the composition is strongly kneaded and the formation of the characteristic structure of the composition of the present invention is promoted. The flight screw portion is a barrel portion of the most common shape, also called a transport element, and as its ratio to the total length of the barrel increases, the ability to extrude the dough composition toward the die increases, but the ability to knead the dough composition and promote its reaction decreases. It is more preferably 90% or less, and even more preferably 85% or less. In addition, when producing a puffed product such as a puff using an extruder, it is necessary to extrude the composition vigorously at high pressure, so there is an incentive to increase the ratio of the flight screw portion to the total length of the barrel, and (even when kneading with a high SME value), the ratio of the flight screw portion to the total length of the barrel is usually 95% to 100%.Furthermore, 5% or more of the entire barrel length can be made into a barrel portion having a kneading effect, more preferably 7% or more, even more preferably 10% or more, and still more preferably 12% or more.

[0110] The wet standard moisture content of the basic solid composition is as described above, but according to one embodiment, the basic solid composition obtained after mixing the components of the basic solid composition and optionally heat treatment may be dried. When the basic solid composition is made into such a dried form (e.g., dried noodles, etc.), the wet standard moisture content can be less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. Alternatively, without providing a drying step for such a basic solid composition, it is possible to use it in a subsequent stage as a wet standard solid composition (e.g., semi-dried noodles or fresh noodles, etc.) having a relatively high moisture content within a range that satisfies the above wet standard moisture content. For example, the lower limit of the wet standard moisture content in this case can be 30% by mass or more, 32% by mass or more, or 34% by mass or more.

[0111] <Step (iii): Preparation of a solid composition by immersing the basic solid composition in an aqueous medium> In this step (iii), the basic solid composition of step (ii) is immersed in the aqueous medium of step (i) to obtain a solid composition. By immersing the basic solid composition in an aqueous medium, the solid food composition obtained after the high-temperature pressurization treatment in step (iv) can maintain its elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressurization treatment, and it is possible to obtain an excellent solid food composition that has a clean taste and suppresses the unpleasant taste of edible plants (e.g., beans and / or millet). Although the principle is unclear, by performing the high-temperature pressurization treatment in step (iv) in a state in which the aqueous medium has penetrated the basic solid composition by the immersion treatment in step (iii), it is possible to contain a large amount of water in the solid composition without destroying the tissue structure of the solid composition, and it is considered that the elasticity of the solid composition is maintained and the texture is favorable. In addition, it is believed that the inclusion of a large amount of moisture in the solid composition suppresses the unpleasant taste of edible plants (e.g., beans and / or millet) in the solid composition, resulting in a composition with a clean taste. In addition, it is believed that by appropriately performing rapid cooling after step (iv), the moisture and other components contained in the solid composition are fixed in the starch as the starch retrogrades, making it easier to achieve the effects of the present invention.

[0112] In the present invention, the term "solid composition" refers to a composition obtained by immersing the basic solid composition in an aqueous medium. Since the basic solid composition absorbs water by immersing in an aqueous medium, the wet mass moisture content of the solid composition increases more than the wet mass moisture content of the basic solid composition. Specifically, the difference in wet mass moisture content between the basic solid composition and the solid composition is not limited, but is preferably usually 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more. The upper limit is not particularly limited, but may be 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

[0113] In step (iii), the average immersion temperature of the solid composition during the immersion treatment is preferably within a predetermined range. This may provide the effect of fixing the components inside the solid composition during immersion. On the other hand, if the average immersion temperature in step (iii) exceeds the upper limit (for example, when a boiled solid composition is used in step (iv)), the cooked odor may be felt strongly, and the preferable taste of the composition may be lost. More specifically, the upper limit of the average immersion temperature of the composition in step (iii) can be less than 100°C, or less than 95°C, or less than 90°C, or less than 85°C, or less than 80°C, or less than 75°C, or less than 70°C, or less than 65°C, or less than 60°C, or less than 55°C, or less than 50°C. The lower limit is not particularly limited, but can usually be 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more. The average immersion temperature in the present invention refers to the arithmetic mean temperature when the basic solid composition is immersed in the aqueous medium in step (i), and can be calculated by measuring the composition temperature during the immersion time at finite equal intervals (for example, 1 minute intervals). The immersion time in the present invention is defined as the start point when the basic solid composition contacts the aqueous medium, and the end point when the aqueous medium is removed or pressurized by the high-temperature pressurization treatment in step (iv). In other words, the state in which the basic solid composition contacts the aqueous medium under unpressurized conditions, i.e., under conditions where no pressure is applied in addition to atmospheric pressure, is called immersion.

[0114] In step (iii), the time for the immersion treatment can be generally in the range of 0.05 hours to 20 hours. More specifically, the lower limit of the time can be adjusted to generally 0.05 hours or more, particularly 0.1 hours or more, or 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, particularly 1.0 hours or more. The upper limit of the time is not particularly limited, but can be, for example, generally 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less. In particular, it is preferable that the immersion time when the average immersion temperature is in the range of 0°C to 100°C when the wet standard moisture content of the solid composition is less than 60 mass% satisfies the above-mentioned time regulation (0.05 hours to 20 hours).

[0115] During the immersion treatment in step (iii), when the wet standard moisture content of the immersed composition is less than 60% by mass, it is preferable to pass through a temperature zone of 10°C or less for a predetermined time or more. Specifically, the lower limit of the time for the immersed composition to pass through a temperature zone of 10°C or less is usually 10 minutes or more, 20 minutes or more, or 30 minutes or more. This may provide an effect of fixing the components inside the solid composition. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 10 hours or less, or 5 hours or less.

[0116] In step (iii), the conditions for immersion in a state where the wet standard moisture content of the solid composition is 16% by mass or more and less than 60% by mass preferably satisfy the above temperature regulation (0°C or more and less than 100°C) and / or the above time regulation (0.05 hours or more and less than 20 hours). That is, the upper limit of the immersion temperature in a state where the wet standard moisture content of the solid composition is 20% by mass or more and less than 60% by mass can be less than 100°C, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, or 75°C or less, or 70°C or less, or 65°C or less, or 60°C or less, or 55°C or less, or 50°C or less. The lower limit is not particularly limited, but can usually be 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more. In addition, the lower limit of the immersion time when the wet standard moisture content of the solid composition is 20% by mass or more and less than 60% by mass can be adjusted to usually 0.05 hours or more, particularly 0.1 hours or more, or 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, particularly 1.0 hour or more. The upper limit of such time is not particularly limited, but can be, for example, usually 20 hours or less, 15 hours or less, 10 hours or less, or 5 hours or less.

[0117] In step (iii), it is preferable to adjust the salt concentration of the solid composition after the immersion treatment to a certain percentage or less in terms of wet mass. This may improve the taste after the high-temperature pressurization treatment in step (iv). Specifically, the salt concentration of the solid composition after the immersion treatment can be, for example, in the range of 0% by mass or more and 5.0% by mass or less. More specifically, the upper limit can be 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but can usually be 0% by mass or more, or 0.001% by mass or more, or 0.01% by mass or more.

[0118] In step (iii), it is preferable to adjust the increase difference in salt concentration of the solid composition before and after the immersion treatment to a certain percentage or less in terms of wet mass. This may maintain the elasticity of the solid composition after the high-temperature pressurization treatment in step (iv), resulting in a preferable texture. Specifically, the increase difference in salt concentration of the solid composition before and after the immersion treatment may be, for example, in the range of 0% by mass or more and 5.0% by mass or less. More specifically, the upper limit may be, for example, 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but may be, for example, 0% by mass or more, or 0.001% by mass or more, or 0.01% by mass or more.

[0119] In step (iii), the wet standard moisture content of the solid composition after the immersion treatment may satisfy a predetermined range. Specifically, the wet standard moisture content of the solid composition after the immersion treatment may be in the range of 16% by mass or more and 85% by mass or less. More specifically, the lower limit can be, for example, 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more, or 24% by mass or more. On the other hand, the upper limit can be, for example, 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 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.

[0120] <Step (iv): High-temperature pressure treatment of solid composition> In this stage, the solid composition immersed in the aqueous medium in step (iii) is treated under a predetermined temperature and pressure conditions until the following (7) and / or (8) are satisfied. This makes it possible to obtain an excellent solid food composition that maintains elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressurization treatment, while suppressing the unpleasant taste of edible plants (e.g., beans and / or millet), and exhibits a refreshing taste. Although the principle is unclear, by performing high-temperature pressurization treatment in step (iv) in a state in which the aqueous medium has permeated the basic solid composition through the immersion treatment in step (iii), it is possible to incorporate a large amount of water into the solid composition without destroying the tissue structure of the solid composition, and it is believed that the elasticity of the solid composition is maintained and the texture is favorable. In addition, it is believed that the incorporation of a large amount of water into the solid composition suppresses the unpleasant taste of edible plants (e.g., beans and / or millet) in the solid composition, resulting in a composition that exhibits a refreshing taste.

[0121] High temperature and pressure treatment conditions: Specifically, the temperature condition of the high-temperature pressurization treatment in step (iv) has a lower limit of usually 100°C or more, and the upper limit is not limited, but can be, for example, 200°C or less. This allows a large amount of moisture to be introduced into the solid composition during the high-temperature pressurization treatment, maintaining elasticity and maintaining a favorable texture, while suppressing the unpleasant taste of edible plants (e.g., beans and / or millet), making it possible to obtain an excellent solid food composition that exhibits a clean taste. Specifically, the lower limit of the temperature around the composition in step (iv) is not limited, but can be usually 100°C or more, or 105°C or more, or 110°C or more, or 115°C or more, or 120°C or more. The upper limit is not particularly limited, but can be usually 200°C or less, or 190°C or less, or 180°C or less, or 170°C or less, or 160°C or less, or 150°C or less. The temperature around the composition in the high-temperature pressure treatment in the present invention refers to the maximum temperature reached under pressurized conditions, i.e., under pressurized conditions relative to atmospheric pressure, when the solid composition is subjected to the high-temperature pressure treatment in step (iv). For convenience, it can refer to the maximum atmospheric temperature reached under conditions in which pressure is applied in addition to atmospheric pressure in the apparatus in which the high-temperature pressure treatment is performed, or the maximum temperature of the mist sprayed in the apparatus under conditions in which pressure is applied in addition to atmospheric pressure.

[0122] The pressure conditions of the high-temperature pressurization treatment in step (iv) are pressures to be applied in addition to atmospheric pressure, and the lower limit is usually 0.1 MPa or more, and the upper limit is not limited, but can be, for example, 0.3 MPa or less. This allows a large amount of moisture to be introduced into the solid composition during the high-temperature pressurization treatment, maintaining elasticity and maintaining a favorable texture, while suppressing the unpleasant taste of edible plants (e.g., beans and / or millet), making it possible to obtain an excellent solid food composition that exhibits a clean taste. Specifically, the lower limit of the pressurization conditions relative to the atmospheric pressure around the composition in step (iv) is not limited, but can be usually 0.1 MPa or more, or 0.12 MPa or more, or 0.15 MPa or more, or 0.18 MPa or more, or 0.2 MPa or more. The upper limit is not particularly limited, but can be usually 0.3 MPa or less, or 0.28 MPa or less, or 0.25 MPa or less. In the present invention, the pressurized condition relative to the atmospheric pressure around the composition refers to the maximum pressure among the pressures applied in addition to the atmospheric pressure when the solid composition is subjected to the high-temperature pressurized treatment in step (iv). For convenience, it can refer to the pressure conditions applied in addition to the atmospheric pressure in the apparatus for performing the high-temperature pressurized treatment.

[0123] The time of the high-temperature pressurization treatment in step (iv) is not limited, but can be, for example, usually in the range of 0.1 to 5 hours. More specifically, the lower limit of the time can be adjusted to usually 0.1 hours or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, particularly 1.0 hours or more. The upper limit of such time is not particularly limited, but can be, for example, usually 5 hours or less, or 4 hours or less, or 3 hours or less, or 2 hours or less.

[0124] During the high-temperature pressurization treatment in step (iv), the average temperature at which the wet-basis moisture content of the solid composition is 50% by mass or more is preferably 80° C. or more. Specifically, in step (iv), the wet-basis moisture content of the solid composition is, for example, usually 50% by mass or more, or 51% by mass or more, or 52% by mass or more, or 53% by mass or more, or 54% by mass or more, or 55% by mass or more, or 56% by mass or more, or 57% by mass or more, or 58% by mass or more, or 59% by mass or more, or 60% by mass or more, or 61% by mass or more, or 62% by mass or more, or 63% by mass or more, or 64% by mass or more, or 65% by mass or more, or 66% by mass or more, or 67% by mass or more, or 68% by mass or more, or 69% by mass or more, or 70% by mass or more. The upper limit is not limited, but for example, the average temperature during high-temperature pressurization treatment in a state where the content is usually 300% by mass or less, or 250% by mass or less, or 200% by mass or less is, for example, 80°C or more, or 83°C or more, or 85°C or more, or 88°C or more, or 90°C or more, or 91°C or more, or 92°C or more, or 93°C or more, or 94°C or more, or 95°C or more, and the upper limit is not limited, but can be, for example, usually 200°C or less, or 190°C or less, or 180°C or less, or 170°C or less, or 160°C or less, or 150°C or less. The lower limit of the high-temperature pressurization treatment time when the wet standard moisture content of the solid composition is 50% by mass or more is usually 0.1 hours or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of the time is not particularly limited, but can be, for example, usually 5 hours or less, 4 hours or less, 3 hours or less, or 2 hours or less.

[0125] The high-temperature pressurization treatment in step (iv) is preferably performed for 15 minutes or more in a temperature zone where the temperature around the composition under pressure is 115° C. or more. Specifically, in step (iv), the treatment time in a state where the temperature around the solid composition under pressure is, for example, usually 115° C. or more, or 116° C. or more, or 117° C. or more, or 118° C. or more, or 119° C. or more, or 120° C. or more, and the upper limit is not limited, but for example, usually 200° C. or less, or 190° C. or less, or 180° C. or less, or 170° C. or less, or 160° C. or less, or 150° C. or less, is, for example, usually 15 minutes or more, or 16 minutes or more, or 17 minutes or more, or 18 minutes or more, or 19 minutes or more, or 20 minutes or more, and the upper limit is not limited, but for example, usually 60 minutes or less, 50 minutes or less, or 40 minutes or less.

[0126] Retort Processing: The high-temperature pressurization treatment in step (iv) may be, but is not limited to, a retort treatment. Here, "retort" refers to a pressure-heating kettle, and "retort treatment" refers to placing a food packaged in a pressure-resistant, heat-resistant container (retort container) in a pressure-heating kettle and sterilizing it with steam or pressurized hot water at 100°C or higher. When performing retort treatment as the high-temperature pressurization treatment in step (iv), the solid composition immersed in the aqueous medium in step (iii) is placed in a pressure-resistant, heat-resistant container (retort container) and sealed, and then placed in a pressure-heating kettle and treated under predetermined temperature and pressure conditions until the following (7) and / or (8) are satisfied.

[0127] Mass ratio of solid composition converted to wet mass before and after high-temperature pressure treatment (condition (7)): The condition (7) in step (iv) is that the mass ratio of the solid composition in terms of wet mass before and after the high-temperature pressurization treatment in step (iv) {(mass of the solid composition after step (iv)) / (mass of the solid composition before step (iv))} is 200% or more and 1500% or less. Specifically, the lower limit is not limited, but can be, for example, 200% or more, 250% or more, 300% or more, 350% or more, or 400% or more. The upper limit is not particularly limited, but can be, for example, 1500% or less, 1450% or less, 1400% or less, 1350% or less, or 1300% or less. This makes it possible to obtain an excellent solid food composition that suppresses the unpleasant taste of edible plants (e.g., beans and / or millet) even when subjected to high-temperature pressurization treatment and exhibits a refreshing taste. Although the principle behind this is unclear, by carrying out the immersion treatment in step (iii) so that the aqueous medium is permeated into the basic solid composition, and then carrying out the high-temperature pressurization treatment in step (iv), it is possible to incorporate a large amount of moisture into the solid composition without destroying the tissue structure of the solid composition, and it is believed that this reduces the unpleasant flavors derived from edible plants (e.g., beans and / or millet) in the solid composition, resulting in a composition with a clean taste.

[0128] Stress characteristics by texture analyzer (conditions (8) and (9)): The solid composition after the high-temperature pressure treatment in step (iv) satisfies at least the condition (8) described below when the stress is measured by a texture analyzer according to the following [Method 1]. Furthermore, it is preferable that the solid composition after the high-temperature pressure treatment also satisfies the condition (9) described below. [Method 1] Using a texture analyzer, a disk-shaped plunger was used to press the surface of the composition at a product temperature of 20°C to a specified strain rate at a descending speed of 0.5 mm / s, and the stress (kN / m 2 ) is continuously measured, and the maximum stress (N / m 2 ) is required.

[0129] The stress in the present invention refers to the stress value applied to the descending disk-shaped plunger when measuring stress using a texture analyzer (RE2-3305S, manufactured by Yamaden Co., Ltd.), with the composition placed so that the contact area with the stage is maximized, that is, imagining an imaginary rectangular parallelepiped in which the composition is inscribed, with the long side of the maximum area of ​​the rectangular parallelepiped being in contact with the stage. More specifically, using the texture analyzer, a disk-shaped plunger of a size that does not cause the composition on the stage to protrude is pressed against the surface of the composition at a product temperature of 20°C at a descending speed of 0.5 mm / sec to a strain rate of 100% (or 90%), and the projected area when the composition on the stage is observed vertically from above is taken as the contact area, and the stress per unit contact area (kN / m 2 ) is continuously measured to determine the stress at each strain rate. The maximum stress at 60% strain is determined as the maximum value of the stress obtained by the same method as in the above measurement. The same applies to the maximum stress at 80% strain. The arithmetic average value obtained by measuring each composition 10 times using the above method can be used as the measured value for each composition.

[0130] The condition (8) in step (iv) is the P of the solid composition after the high-temperature pressure treatment in step (iv). 60 / P 80 The condition is that P is more than 5%. 60 is the maximum stress (N / m 2 ) and P 80 is the maximum stress (N / m 2 Specifically, the P of the solid food composition after the high-temperature pressure treatment in step (iv) 60 / P 80can be, for example, more than 5%, and the upper limit is not particularly limited, but can be, for example, 100%. Specifically, the lower limit is not limited, but can be, for example, more than 5%, more than 6%, more than 7%, more than 8%, more than 9%, or more than 10%. The upper limit is not limited, but can be usually 100%, or 100% or less, or 90% or less. If the composition part has elasticity and maintains a favorable texture, the stress is detected at a stage where the strain rate is small, and the difference in stress value tends to be small between strain rates of 60% and 80%. This makes it possible to maintain elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the principle is unclear, by performing high-temperature pressure treatment in step (iv) in a state in which the aqueous medium has penetrated into the basic solid composition by the immersion treatment in step (iii), it is possible to contain a large amount of water in the solid composition without destroying the tissue structure of the solid composition, and it is considered that the elasticity of the solid composition is maintained and the texture becomes favorable.

[0131] After the high-temperature pressure treatment in step (iv), the solid composition preferably further satisfies the following condition (9). Condition (9) is the P of the solid composition. 90 / P max The condition is that P is 90% or less. 90 is the maximum stress (N / m 2 ) and P max is the maximum stress (N / m 2 Specifically, the P of the solid food composition after the high-temperature pressure treatment in step (iv) 90 / P maxcan be, for example, 90% or less, and the lower limit is not particularly limited, but can be, for example, 1% or more. Specifically, the upper limit is not limited, but can be, for example, 90% or less, or 85% or less, or 80% or less, or 75% or less, or 70% or less. The lower limit is not limited, but can be usually 1% or more, or 5% or more, or 10% or more. This is preferable because even when immersed in an aqueous medium and subjected to high-temperature pressure treatment, the composition has a less viscous and crisp texture. It is also preferable because it can suppress adhesion between the compositions. Although the principle is unclear, by performing the high-temperature pressure treatment in step (iv) in a state in which the aqueous medium has penetrated into the basic solid composition by the immersion treatment in step (iii), it is possible to contain a large amount of water in the solid composition without destroying the tissue structure of the solid composition, and it is thought that the effect is achieved by promoting starch retrogradation. Usually, if the composition is viscous, the stress applied to the plunger increases as the plunger descends. In other words, as the strain rate approaches 100%, the stress value also increases. 90 / P max will be close to 100%. On the other hand, if the composition of the present invention is less viscous and has a crisp texture, the composition will collapse at some stage (e.g., strain rate of 70%) when the plunger is lowered, and the stress applied to the plunger will decrease. For example, if the composition collapses at a strain rate of 70%, the stress at a strain rate of 70% will be the maximum stress. In this case, P 90 / P max will be less than 100%.

[0132] Changes in various physical properties of the composition before and after immersion treatment and / or high-temperature pressure treatment: In addition, it is preferable that the reduction rate of the starch gelatinization degree of the composition before and after the immersion treatment in step (iii) and the high-temperature pressurization treatment in step (iv) (i.e., the reduction rate defined as "{(starch gelatinization degree of the basic solid composition before step (iii))-(starch gelatinization degree of the solid food composition after step (iv))} / (starch gelatinization degree of the basic solid composition before step (iii))") is a certain value or more. This is preferable because it suppresses deterioration of the quality of the solid composition after the high-temperature pressurization treatment, and results in a less sticky and crisp texture. It is also preferable because it suppresses adhesion between the compositions. Specifically, the reduction rate of the starch gelatinization degree can be, for example, in the range of 2% or more and 50% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more. On the other hand, the upper limit can be, for example, 60% or less, or 55% or less, or 50% or less.

[0133] It is further preferred that the rate of decrease in the starch gelatinization degree of the composition before and after the high-temperature pressure treatment in step (iv) (i.e., the rate of decrease defined as "{(starch gelatinization degree of the solid composition before step (iv))-(starch gelatinization degree of the solid food composition after step (iv))} / (starch gelatinization degree of the solid composition before step (iv))") is a certain value or more. This is preferred because it suppresses deterioration in the quality of the solid composition after the high-temperature pressure treatment, and results in a less sticky and crisp texture. It is also preferred because it suppresses adhesion of the compositions to each other. Specifically, the rate of decrease in the starch gelatinization degree can be, for example, in the range of 2% or more and 60% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more. On the other hand, the upper limit can be, for example, 60% or less, or 55% or less, or 50% or less.

[0134] It is preferable that the increase rate of the crystallinity of the composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) (i.e., the increase rate defined as "{(crystallinity of solid food composition after step (iv))-(crystallinity of basic solid composition before step (iii))} / (crystallinity of solid food composition after step (iv))") is equal to or higher than a certain value. This is preferable because it suppresses deterioration in the quality of the solid composition after the high-temperature pressure treatment, and results in less stickiness and a crisp texture. It is also preferable because it suppresses adhesion of the compositions to each other. Specifically, the increase rate of the crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% 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, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more, while the upper limit can be, for example, 100% or less, or 98% or less.

[0135] In the present invention, the "crystallinity" can be measured by determining the peak intensity of the diffraction X-ray peak detected by the X-ray diffraction method at a diffraction angle 2θ of 16 degrees (deg) to 18 degrees (typically, the peak top is detected in the range of 17 degrees to 17.5 degrees, more typically, the peak top is detected around 17 degrees). Specifically, the composition is dried to a wet standard water content of 10 mass% using a known method (e.g., freeze-drying), then processed into a powder using a known method (hammer mill, etc.), and the powdered composition obtained by removing the fraction of 45 μm or more using a sieve with a mesh size of 45 μm (more specifically, the fraction that passes through a sieve with a mesh size of 45 μm and does not pass through a sieve with a mesh size of 25 μm may be used, and more specifically, the fraction that passes through a sieve with a mesh size of 325 mesh and passes through a 500 mesh may be used) is used as the measurement sample. In the present invention, "mesh on" refers to a powder composition fraction that remains on a sieve of a specific size, and "mesh pass" refers to a powder composition fraction that passes through a sieve of a specific size. For example, "325 mesh pass, 500 mesh on" means a powder composition fraction that passes through a 325 mesh sieve and remains on a 500 mesh sieve. In the present invention, "mesh" is a unit that represents the mesh density of wire mesh, sieves, filters, etc., and represents the number of meshes per inch. That is, for example, "325 mesh pass" means a powder composition fraction that passes through a sieve with a mesh size of 45 μm, and "500 mesh on" means a powder composition fraction that remains on a sieve with a mesh size of 25 μm.

[0136] Specifically, the wire thickness and mesh spacing of the mesh-on are determined based on the values ​​specified in USA Standard Testing Sieves ASTM Specifications E 11-04 (for example, 325 mesh corresponds to "No. 325" specified in "Alternative" in Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series in the same document, and 500 mesh corresponds to "No. 500") or values ​​equivalent thereto. 100 g of a sample (20°C) containing the powdered composition to be measured is evenly spread on sieves stacked from the top in order from larger to smaller mesh openings, and the size can be measured by processing the sieves while vibrating them with a load that does not change the size of the composition until the fractional mass on each sieve becomes constant.

[0137] In measuring the degree of crystallinity, the sample is placed on the sample stage, and then leveled using a grinding glass to make the height of the powder surface uniform. In X-ray diffraction, the degree of crystallinity can be grasped by integrating the peak area in the X-ray diffraction graph obtained by measuring finite measurement points (for example, two or more points, for example, five or ten points) in each region, and calculating the arithmetic average value. As a more specific measurement condition, for example, the desktop X-ray diffraction device Miniflex600-C manufactured by Rigaku Corporation is used as the X-ray diffraction device, and the peak area in the X-ray diffraction graph obtained by measuring under the following conditions is integrated, and the obtained value can be regarded as the degree of crystallinity.

[0138] (Incidence side optical system conditions) Radiation source: CuKα (λ=1.54186Å), output: 40kV, 15mA Divergence angle: 0.1 deg Irradiation system: 50μmφ Incident angle (ω): 3deg Step width: 0.0100deg Measurement range: 5deg~30deg (Receiving side optical system conditions) Detector: D / teX Ultra2 Divergence slit angle: 1.25deg Light receiving solar: Solar slit 2.5°

[0139] In addition, it is preferable that the increase rate of the crystallinity of the composition before and after the high-temperature pressure treatment in step (iv) (i.e., the increase rate defined as "{(crystallinity of the solid food composition after step (iv))-(crystallinity of the basic solid composition before step (iv))} / (crystallinity of the solid food composition after step (iv))") is a certain value or more. This is preferable because it suppresses deterioration of the quality of the solid composition after the high-temperature pressure treatment, and results in a less sticky and crisp texture. It is also preferable because it suppresses adhesion between the compositions. Specifically, the increase rate of the crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% 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, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more. On the other hand, the upper limit can be, for example, 100% or less, or 98% or less.

[0140] -Various composition and physical properties of the composition after high temperature and pressure treatment: In step (iv), the wet base moisture content of the solid food composition after the high-temperature pressure treatment may be within a predetermined range. Specifically, the wet base moisture content of the solid food composition after the high-temperature pressure treatment may be, for example, 50% by mass or more, and the upper limit is not particularly limited, but may be, for example, 200% by mass or less. More specifically, the lower limit may be, for example, 50% by mass or more, or 53% by mass or more, or 55% by mass or more, or 58% by mass or more, or 60% by mass or more, or 63% by mass or more, or 65% by mass or more, or 68% by mass or more, or 70% by mass or more. On the other hand, the upper limit is not particularly limited, but may be, for example, 200% by mass or less, or 180% by mass or less, or 150% by mass or less. In addition, when a part or all of step (iii) and a part or all of step (iv) are performed in parallel as described above, it is preferable that the wet base moisture content of the solid composition after the high-temperature pressure treatment satisfies the above-mentioned specification.

[0141] In step (iv), the starch gelatinization degree of the solid food composition after high-temperature pressure treatment may be within a predetermined range. Specifically, the starch gelatinization degree of the solid food composition after high-temperature pressure treatment may be, for example, 99% by mass or less, and the lower limit is not particularly limited, but may be, for example, 10% by mass or more. More specifically, the upper limit may be, for example, 99% by mass or less, or 95% by mass or less, or 90% by mass or less, or 85% by mass or less, or 80% by mass or less. On the other hand, the upper limit is not particularly limited, but may be, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more. In addition, when a part or all of step (iii) and a part or all of step (iv) are performed in parallel as described above, it is preferable that the starch gelatinization degree of the solid food composition after high-temperature pressure treatment satisfies the above-mentioned specification.

[0142] In step (iv), the total content of edible plants (particularly beans and cereals) in the solid food composition after high-temperature pressure treatment is not 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 12% by mass or more, or 15% by mass or more, or 18% 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. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less. The basic solid composition may be in an embodiment in which the above-mentioned regulations are satisfied, or the proportion of edible plants other than major cereals (particularly wheat) may be in an embodiment in which the proportion of edible plants other than gluten-containing foods (particularly wheat) is in an embodiment in which the above-mentioned regulations are satisfied.

[0143] Amount of aroma components in the composition after high temperature and pressure treatment: After the high-temperature pressurization treatment in step (iv), the solid composition preferably contains 2-pentylfuran in an amount of 1 ppb by mass or more in terms of wet mass. Specifically, it is preferable that the solid composition contains a predetermined amount of 2-pentylfuran, since it becomes a composition with a preferable taste with suppressed stuffy odor. Specifically, the lower limit is not particularly limited, but can be, for example, 1.0 ppb by mass or more, or 1.5 ppb by mass or more, or 2.0 ppb by mass or more, or 2.5 ppb by mass or more, or 3.0 ppb by mass or more, or 3.5 ppb by mass or more, or 4.0 ppb by mass or more, or 4.5 ppb by mass or more, or 5.0 ppb by mass or more. In addition, if the 2-pentyl furan is too strong, its aroma may be too prominent, so the upper limit is not particularly limited, but may be, for example, 50 ppm by mass or less, 47 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 15 ppm by mass or less, 10 ppm by mass or less, 5 ppm by mass or less, 3 ppm by mass or less, 2 ppm by mass or less, 1.2 ppm by mass or less, 0.5 ppm by mass or less, or 0.2 ppm by mass or less, calculated as a wet mass. This is preferable because it results in a composition with a favorable taste with a suppressed stuffy odor. Although the principle is unclear, it is considered that by treating the composition at a high temperature under a specified pressurized condition, moisture is rapidly transferred to the solid composition and 2-pentyl furan is also transferred, and as the starch in the composition retrogrades, 2-pentyl furan is fixed in the starch, resulting in a composition with a favorable taste with a suppressed stuffy odor.

[0144] After the high-temperature pressurization treatment in step (iv), the solid composition preferably further satisfies the following. That is, when the solid composition is measured by one-dimensional GC / MS analysis, the ratio of the peak area derived from nonanal, in which m / z = 82, 95, and 98 are detected together at a retention time of 15 to 19 minutes, to the peak area derived from 2-pentylfuran, in which m / z = 81, 82, and 138.1 are detected together at a retention time of 10 to 14 minutes (nonanal peak area / 2-pentylfuran peak area) is preferably less than 100. Specifically, the ratio of the nonanal peak area to the 2-pentylfuran peak area of ​​the solid composition (nonanal peak area / 2-pentylfuran peak area) is preferably, for example, in the range of 0 or more and less than 100. More specifically, the upper limit of the ratio can be usually less than 100, or less than 90, or less than 80, or less than 70, or less than 60, or less than 50, or less than 40, or less than 30, or less than 20, or less than 10, or less than 9, or less than 8, or less than 7, or less than 6, or less than 5, or less than 4, or less than 3, or less than 2, or less than 1. On the other hand, the lower limit of the ratio is not particularly limited, but can usually be 0 or 0 or more. This is preferable because it results in a composition with a favorable flavor with suppressed stuffy odor even when immersed in an aqueous medium and subjected to high-temperature pressure treatment.

[0145] <Step( v ): Rapid cooling treatment The present invention further comprises, after step (iv), a step of rapidly cooling the composition. ( v )It may further comprise. In this way, the solid composition containing a large amount of moisture and aroma components (e.g., 2-pentyl furan) in the solid composition in step (iv) is preferably such that the aroma components including 2-pentyl furan are fixed in the starch as the starch retrogrades, and the composition has a favorable taste with a suppressed stuffy odor. Specifically, the conditions for the rapid cooling treatment in step (v) are such that the lower limit is usually 1° C. / min or more, and the upper limit is not limited, but can be, for example, 20° C. / min or less. More specifically, the lower limit of the rapid cooling treatment in step (v) is not limited, but can be usually 1° C. / min or more, or 2° C. / min or more, or 3° C. / min or more, or 4° C. / min or more, or 5° C. / min or more, or 6° C. / min or more. The upper limit is not particularly limited, but can be usually 20° C. / min or less, or 19° C. / min or less. The rapid cooling in the present invention can be carried out by irradiating the inside of the high-temperature pressurized treatment apparatus with cooling water or cooling mist, by cooling with a fan, or by a combination of both.

[0146] [II. Solid Food Composition] ·overview: The solid composition of the present invention contains starch derived from an edible plant (particularly, beans and / or millet). That is, the solid composition of the present invention contains starch derived from an edible plant (particularly, at least one or both of starch derived from beans and starch derived from millet).

[0147] According to one aspect of the present invention, there is provided a solid food composition that contains starch derived from edible plants (particularly beans and / or millet) and satisfies the following specific characteristics. The solid food composition obtained by the production method of the present invention described below also contains starch derived from edible plants (particularly beans and / or millet) and preferably satisfies the following specific characteristics. In the following description, such solid food compositions that contain starch derived from edible plants (particularly beans and / or millet) and satisfy the following specific characteristics, and solid food compositions produced by the production method of the present invention and preferably satisfy the following specific characteristics, are collectively referred to as "solid food compositions of the present invention" as appropriate. Thus, the solid food composition of the present invention is not necessarily limited to the solid food composition obtained by the production method of the present invention described below.

[0148] The composition and physical properties of the solid food composition of the present invention are largely the same as those of its precursor, the basic solid composition, and therefore the following description will be limited to the differences between the two.

[0149] Aspects of the solid food composition: Since the solid food composition of the present invention has the property of suppressing the elution of ingredients in water, it is preferably subjected to cooking in liquid (particularly water), which is a cooking environment in which ingredients are particularly likely to elute. For example, when the starch-containing solid composition for cooking is a noodle string or noodle strip composition such as noodles or pasta, it is preferable that the composition is a noodle string or noodle strip composition such as noodles or pasta, since the composition has the property of maintaining a shape suitable for eating even after cooking in water for eating (for example, in water at 90°C or higher for 5 minutes or more).

[0150] Examples of the solid food composition of the present invention include, but are not limited to, pasta, Chinese noodles, udon, Inaniwa udon, Kishimen, Houtou, Suiton, Hiyamugi, Somen, Soba, Soba-gaki, Rifun, Pho, Reimen noodles, Vermicelli, oatmeal, couscous, Kiritanpo, Tok, Gyoza wrappers, and the like.

[0151] Examples of pasta include long pasta and short pasta.

[0152] Long pasta is a general term for long and thin pasta, but in the present invention, it is a concept that includes udon, soba, etc. Specific examples include, but are not limited to, spaghetti (diameter: 1.6 mm to 1.7 mm), spaghettini (diameter: 1.4 mm to 1.5 mm), vermicelli (diameter: 2.0 mm to 2.2 mm), cappellini (diameter: 0.8 mm to 1.0 mm), linguine (short diameter about 1 mm, long diameter about 3 mm), tagliatelle or fettuccine (flat noodles with a width of about 7 mm to 8 mm), pappardelle (flat noodles with a width of about 10 mm to 30 mm), etc. Since long pasta tends to have a product characteristic of being easily deformed when cooked, it is useful and preferable to make it into the composition of the present invention.

[0153] Short pasta is usually a general term for short pasta, but in the present invention, it also includes pasta that has been further processed into smaller sizes after molding, such as fregola (granular pasta) and couscous. Specific examples include, but are not limited to, macaroni (cylindrical with a diameter of about 3 mm to 5 mm), penne (cylindrical with both ends cut diagonally like the tip of a pen), farfalle (butterfly-shaped), conchiglie (shell-shaped), orecchiette (dome-shaped like an ear), etc.

[0154] The shape of the solid food composition of the present invention can be adjusted by forming the base solid composition, which is its precursor, into a desired shape.

[0155] Dietary fiber content of solid food compositions The wet mass conversion ratio of dietary fiber in the solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit is usually 0.5% by mass or more, and the upper limit is not limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is usually 3.0% by mass or more. Among them, it is preferably 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% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0156] In addition, it is preferable that the above-mentioned dietary fiber regulations are also satisfied for soluble dietary fiber and / or insoluble dietary fiber. That is, the wet mass conversion ratio of soluble dietary fiber and / or insoluble dietary fiber in the solid food composition of the present invention can be, for example, usually in the range of 0.5% by mass or more and 40% by mass or less, and more specifically, the lower limit is usually 0.5% by mass or more, particularly 0.7% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, and particularly 5.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0157] Other details regarding the dietary fiber in the solid food composition of the present invention are similar to those regarding the dietary fiber in its precursor basal solid composition.

[0158] Starch content of solid food compositions The starch content of the solid food composition of the present invention is the same as that of the basic solid composition which is its precursor. Specifically, the lower limit is, for example, usually 1.0% by mass or more, and the upper limit is not limited, but can be, for example, 80% by mass or less, calculated as wet mass. More specifically, the lower limit is usually 1.0% by mass or more. Among them, it is preferable that the starch content is 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 5.0% by mass or more, or 7.0% by mass or more, or 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. It is also preferable that starch derived from edible plants (particularly beans and / or millet) satisfies the above-mentioned regulations.

[0159] Other details regarding the starch in the solid food composition of the invention are similar to those regarding the starch in its precursor base solid composition.

[0160] Protein content of solid food compositions The protein content of the solid food composition of the present invention is the same as that of the basic solid composition which is its precursor. Specifically, the lower limit is, for example, usually 0.5% by mass or more, and the upper limit is not limited, but can be, for example, 40% by mass or less, in terms of wet mass conversion ratio. More specifically, the lower limit is usually 0.5% by mass or more. Among them, it is preferable to set it to 1.0% by mass or more, or 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% 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. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less. It is also preferable that proteins derived from edible plants (particularly beans and / or millet) satisfy the above-mentioned requirements.

[0161] Other details regarding the protein in the solid food composition of the invention are similar to those regarding the protein in its precursor basal solid composition.

[0162] Moisture content of solid food compositions The wet base moisture content of the solid food composition of the present invention is higher than that of its precursor, the basic solid composition. Specifically, the wet base moisture content of the solid food composition can be, for example, 50% by mass or more, and the upper limit is not particularly limited, but can be, for example, 200% by mass or less. More specifically, the lower limit can be, for example, 50% by mass or more, or 53% by mass or more, or 55% by mass or more, or 58% by mass or more, or 60% by mass or more, or 63% by mass or more, or 65% by mass or more, or 68% by mass or more, or 70% by mass or more. On the other hand, the upper limit is not particularly limited, but can be, for example, 200% by mass or less, or 180% by mass or less, or 150% by mass or less.

[0163] Other details regarding the wet basis moisture content in the solid food composition of the invention are similar to other details regarding the wet basis moisture content in its precursor base solid composition.

[0164] Starch gelatinization degree of solid food composition The starch gelatinization degree of the solid food composition of the present invention is lower than that of the basic solid composition which is its precursor. Specifically, the upper limit of the starch gelatinization degree of the solid food composition of the present invention is, for example, usually 88% by mass or less, and the lower limit is not limited, but can be, for example, 30% by mass or more. More specifically, the upper limit is usually preferably 88% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less. On the other hand, the lower limit is not limited, but is preferably, for example, 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.

[0165] Other details regarding the starch gelatinization degree in the solid food composition of the present invention are similar to other details regarding the starch gelatinization degree in its precursor base solid composition.

[0166] Starch granule structure in solid food compositions: The starch granule structure of the solid food composition of the present invention is similar to that of its precursor, the basic solid composition. Specifically, the solid food composition of the present invention preferably satisfies the following requirements (a) and / or (b) regarding the starch granule structure. (a) When a 6% suspension of the ground composition is observed, the starch grain structure observed is 300 grains / mm 2 The following is the result. (b) 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 (RVA), the gelatinization peak temperature is less than 120°C.

[0167] Regarding the requirement (a), specifically, in the solid food composition of the present invention, the number of starch granule structures observed under the above conditions is, for example, 0 granules / mm 2 More than 300 pieces / mm 2 More specifically, the number of starch granule structures in the composition of the present invention is usually 300 granules / mm 2 Below, 250 pieces / mm 2 or less than 200 pieces / mm 2 or less than 150 pieces / mm 2 or less than 100 pieces / mm 2 Less than or equal to 50 pieces / mm 2 Less than or equal to 30 pieces / mm 2 or less than 10 pieces / mm 2 Below, especially 0 pieces / mm 2 It is preferable that:

[0168] Regarding (b), the gelatinization peak temperature of the solid food composition of the present invention measured by a Rapid Visco Analyzer (RVA) under the conditions described below can be, for example, in the range of 50°C or higher and lower than 120°C. More specifically, the upper limit is usually lower than 120°C, and preferably 115°C or lower, or 110°C or lower, or 105°C or lower, or 100°C or lower, or 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or higher, or 55°C or higher, or 60°C or higher. The Rapid Visco Analyzer (RVA) and its measurement conditions will be described later.

[0169] The solid food composition of the present invention has a maximum stress P at a strain rate of 60% when the stress is measured by the above-mentioned [Method 1] using a texture analyzer. 60 (N / m 2 ) and the maximum stress P when the strain rate reaches 80% 80 (N / m 2 ) and P 60 / P 80 In particular, the P content of the solid food composition is usually more than 5%. 60 / P 80 can be, for example, more than 5%, and the upper limit is not particularly limited, but can be, for example, 100%. Specifically, the lower limit is not limited, but can be, for example, more than 5%, more than 6%, more than 7%, more than 8%, more than 9%, or more than 10%. The upper limit is not limited, but can be usually 100%, or 100% or less, or 90% or less. If the composition has elasticity and maintains a favorable texture, the stress is detected at a stage where the strain rate is small, and the difference in stress tends to be small between strain rates of 60% and 80%. This makes it possible to maintain elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the principle is unclear, by performing high-temperature pressure treatment in step (iv) in a state in which the aqueous medium has penetrated into the basic solid composition by the immersion treatment in step (iii), it is possible to contain a large amount of water in the solid composition without destroying the tissue structure of the solid composition, and it is considered that the elasticity of the solid composition is maintained and the texture becomes favorable.

[0170] Other details regarding the starch gelatinization degree in the solid food composition of the present invention are similar to other details regarding the starch gelatinization degree in its precursor base solid composition.

[0171] · Consumption style The solid food composition of the present invention may be consumed in any form. That is, the solid food composition immersed in an aqueous medium and subjected to high-temperature pressure treatment may be taken out of the retort container and consumed together with the aqueous medium as is, or may be consumed after removing a part or all of the aqueous medium. In the latter case, after removing a part or all of the aqueous medium, the solid food composition may be immersed again in an aqueous medium such as another seasoning, or may be added with various seasonings before consumption.

[0172] The solid food composition of the present invention may be eaten as it is at room temperature, or may be eaten after heating or cooling. In the latter case, particularly when a retort treatment is carried out as the high-temperature pressurization treatment in step (iv), the obtained solid food composition of the present invention may be heated or cooled while still in a retort container, or the solid food composition may be removed from the retort container and then heated or cooled.

[0173] Any container can be used as the container for filling the composition of the present invention. For example, even containers in which the composition of the contents is easily deteriorated can be used, such as long-life room temperature (20°C in the present invention) storage containers with a shelf life of more than 4 months from the date of manufacture, containers made entirely or partially of resin, non-disposable containers that can be used multiple times by sealing the container opening after opening, and resealable containers with a mechanism such as a cap or stopper that can be resealed to a degree that prevents the liquid inside from leaking. EXAMPLES

[0174] The present invention will be described in more detail below with reference to examples, but these examples are merely illustrative and are not intended to limit the present invention in any way. The values ​​shown in each table were calculated by rounding off the lowest digit to 1 / 10.

[0175] For each of the test examples and comparative examples, a solid food composition was prepared according to the procedure shown below, which included preparation of an aqueous medium (step (ii)), preparation of a basic solid composition (step (ii)), immersion of the basic solid composition in an aqueous medium (step (iii)), high-temperature pressure treatment of the solid composition (step (iv)), and cooling treatment (step (v)). The obtained solid food composition of each example was subjected to physical property evaluation and sensory evaluation.

[0176] 1. Preparation of the aqueous medium (step (i)): A commercially available seasoning liquid (basic seasoning liquid) was used as the aqueous medium in each example. The sodium chloride (NaCl) content (converted to wet mass) in the basic seasoning liquid was 0.93% by mass, and the fat and oil content (converted to wet mass) was 1.9% by mass.

[0177] 2. Preparation of the base solid composition (step (ii)): The basic solid composition of each example was prepared using the edible plants shown in Table 1 below. Specifically, the powder of the edible plants (average particle size d 50 The basic solid compositions were prepared by kneading a 100% pure starch powder (11 mm x 100 mm diameter, 50 μm diameter) and a twin-screw extruder (Thermo Fisher Scientific twin-screw extruder HAAKE Process 11, screw diameter 11 mm x 2, screw length 41 cm, segmented, same-rotation screw) at a maximum temperature of 120°C and a specific mechanical energy (SME) value of 800 kJ / kg for a treatment time of 0.1 hours. The starch content (wet mass equivalent), starch gelatinization degree, starch granule count, gelatinization peak temperature by RVA, and wet standard moisture content in the obtained basic solid compositions were measured by the above-mentioned procedures. The results are shown in Table 1.

[0178] [Table 1]

[0179] 3. Immersion treatment of the basic solid composition in an aqueous medium (step (iii)): For each example, the aqueous medium and the basic solid composition were placed in a retort container (Toyo Seikan Co., Ltd.; material: aluminum foil; capacity: 80-3000 mL), and the container was sealed so that the basic solid composition was completely immersed in the aqueous medium, and the immersion treatment was performed by holding the container for a certain period of time. The average immersion temperature and immersion time for each example are shown in Table 2 below. For Test Example 5 and Comparative Example 6, heating was performed during the immersion treatment. For Test Example 5, the stage of heating without pressurization to atmospheric pressure was called the immersion treatment (step (iii)), and the stage of transferring to a retort kiln and heating under pressure was called the high-temperature pressurization treatment (step (iv)), and the two were distinguished. For Comparative Example 6, the high-temperature pressurization treatment was omitted, and the sealed retort container containing the aqueous medium and the basic solid composition after the immersion treatment was directly subjected to the next cooling treatment. For Test Example 2, the immersion treatment was omitted, and the sealed retort container containing the aqueous medium and the basic solid composition was directly subjected to the next high-temperature pressurization treatment.

[0180] 4. High-temperature pressure treatment of the solid composition (step (iv)): For each example, the sealed retort container containing the aqueous medium and basic solid composition after the above-mentioned immersion treatment was placed in a retort kettle (Hisaoka Works, Ltd.), heated under pressure, and held at high temperature for a certain period of time to perform a high-temperature pressurization treatment. The pressure (pressurization relative to atmospheric pressure), heating rate, maximum temperature reached, and treatment time (time maintained at maximum temperature reached) for each example are shown in Table 2 below.

[0181] [Table 2]

[0182] 5. High-temperature pressure treatment of the solid composition (step (v)): In each example, the sealed retort container containing the aqueous medium and the base solid composition after the high-temperature pressure treatment (after immersion treatment in Comparative Example 6) was cooled to 21° C. at a temperature decreasing rate of −10° C. / min.

[0183] 6. Physical property evaluation of solid food compositions: For the solid food compositions obtained in each example, the mass of the solid food composition, the mass ratio of the composition before and after the high-temperature pressure treatment in step (iv), the wet basis moisture content, the starch gelatinization degree, the reduction rate of the starch gelatinization degree before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv), the sodium chloride (NaCl) content (converted to wet mass), and each parameter related to stress (P) measured by a texture analyzer were measured by the above-mentioned procedures. 60 / P 80 and P 90 / P max The results are shown in Table 3 below. Note that, in Comparative Example 4, the composition was dissolved during the high-temperature pressure treatment, and all physical properties could not be measured.

[0184] [Table 3]

[0185] 7. Sensory evaluation of solid food compositions: Overview of the sensory evaluation procedure: The solid food composition obtained for each example was heated in boiling liquid (100°C) for 7 minutes to prepare a solid food composition, which was then subjected to a sensory evaluation. The sensory evaluation was performed by 10 trained sensory panelists. The sensory panelists ate the solid food composition of each example after heating before it cooled, and evaluated (1) texture, (2) taste, and (3) overall evaluation.

[0186] Sensory Evaluators: The sensory inspectors who performed each sensory test were selected after undergoing the following discrimination training A) to C) in advance. They were selected from those with particularly excellent records, experience in product development, and ample knowledge about food quality such as taste and texture, and who were capable of making absolute evaluations of each sensory test item.

[0187] A) A taste quality identification 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 these to make a total of seven samples, in which the subject was required to accurately identify 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 from manufacturer A and one from manufacturer B.

[0188] Furthermore, for all of the above evaluation items, all inspectors evaluated a standard sample in advance, standardizing the scores of each evaluation criterion, and then an objective sensory test was conducted by 10 inspectors. Each evaluation item was evaluated by each inspector selecting the number that most closely matched their own evaluation from a five-level score system. The evaluation results were calculated as the arithmetic mean of the scores of the 10 inspectors, and the final score was calculated by rounding off to the nearest tenth.

[0189] (1) Texture of solid food composition: The texture of each solid food composition was evaluated on the following 5-point scale. 5: A strong, pleasant texture is felt and elasticity is maintained. 4: The texture is pleasant and the elasticity is largely maintained. 3: The texture is somewhat weak, but the elasticity is maintained within an acceptable range. 2: The texture is weak and elasticity is not sufficiently maintained. 1: The texture is not pleasant and the elasticity is not maintained.

[0190] (2) Taste of solid food composition: The taste of each solid food composition was evaluated according to the following five-point scale. 5: The refreshing taste is strong and very pleasant. 4: The taste is refreshing and pleasant. 3: The taste is somewhat refreshing and somewhat pleasant. 2: The taste is not very refreshing and is somewhat undesirable. 1: The taste is not refreshing and is not desirable.

[0191] (3) Overall evaluation of solid food composition: The overall palatability of each solid food composition was evaluated using the following 5-point scale. In addition, comments were provided regarding any special notes made during the evaluation. 5: The texture and flavor are well balanced and very desirable. 4: The balance of texture and flavor is relatively good, and somewhat preferable. 3: Average balance of texture and flavor. 2: The balance between texture and taste is slightly poor, making it somewhat undesirable. 1: The balance between texture and taste is very poor, and it is undesirable.

[0192] The results of the sensory evaluation of each example of the solid food composition obtained by the above procedure are shown in Table 4. In addition, comments are provided in the table for some examples.

[0193] [Table 4] [Industrial Applicability]

[0194] According to the present invention, a solid food composition containing starch derived from an edible plant can be provided that maintains its elasticity and keeps a pleasant texture even when immersed in an aqueous medium and treated at high temperature and high pressure, and that has a clean taste with reduced unpleasant flavors derived from edible plants (e.g., beans and / or millet), making it extremely useful in the food industry.

Claims

1. A method for producing a solid food composition containing starch derived from an edible plant, comprising the steps of: (i) providing an aqueous medium; (ii) preparing a basic solid composition that satisfies the following (1) to (8): (1) The dietary fiber content is 0.5% by mass or more, calculated as wet mass. (2) The starch content is 1.0% by mass or more, calculated as wet mass. (3) The protein content is 0.5% by mass or more, calculated as wet mass. (4) The wet basis moisture content is less than 50% by mass. (5) The degree of gelatinization of the starch is 40% by mass or more. (6) The following (a) and / or (b) are satisfied: (a) When a 6% by mass suspension of the pulverized 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 less than 120°C. (iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition. (iv) A step of subjecting the solid composition immersed in the aqueous medium in step (iii) to a high-temperature pressure treatment at a temperature of 100° C. or higher and a pressure of 0.1 MPa or higher until the following (7) and / or (8) are satisfied: (7) The mass ratio of the solid composition before and after step (iv) in terms of wet mass {(mass of the solid composition after step (iv)) / (mass of the solid composition before step (iv))} is 200% or more and 1500% or less. (8) P of the solid composition ６０ / P ８０ is over 5%. however, P ６０ is the maximum stress (N / m) at the time of reaching a strain rate of 60% measured by the following [Method 1] ２ ) P ８０ is the maximum stress (N / m) at the time of reaching 80% strain measured by the following [Method 1] ２ ) [Method 1] Using a texture analyzer, a disk-shaped plunger was pressed against the surface of the composition at a product temperature of 20°C at a descending speed of 0.5 mm / sec to a predetermined strain rate, and the stress (kN / m ２ ) was continuously measured, and the maximum stress (N / m ２ ) is required.

2. The method of claim 1, wherein the aqueous medium in step (i) is a basic seasoning liquid.

3. The method according to claim 2, wherein the sodium chloride content of the basic seasoning liquid in step (i) is less than 10.0% by mass in terms of wet mass.

4. The method according to claim 2 or 3, wherein the fat / oil content of the basic seasoning liquid in step (i) is 1.0% by mass or more in terms of wet mass.

5. The method according to any one of claims 1 to 4, wherein the aqueous medium in step (i) comprises pure water and / or ultrapure water.

6. The method according to any one of claims 1 to 5, wherein the aqueous medium in step (i) contains 2-pentylfuran in an amount of 0.01 ppb by mass or more calculated on a wet mass basis.

7. The method according to any one of claims 1 to 6, wherein the salt concentration of the solid composition after the immersion treatment in step (iii) is 5% by mass or less in terms of wet mass.

8. The method according to any one of claims 1 to 7, wherein after the immersion treatment in step (iii), the solid composition is directly subjected to the high-temperature pressurization treatment in step (iv) without being separated from the aqueous medium.

9. The method according to any one of claims 1 to 7, wherein after the immersion treatment in step (iii), the solid composition is separated from the aqueous medium, or a part or all of the aqueous medium in which the solid composition is immersed is replaced, and then the solid composition is subjected to the high-temperature pressurization treatment in step (iv).

10. The method according to any one of claims 1 to 9, wherein the reduction in gelatinization degree of the starch in the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressurization treatment in step (iv) is 2% or more.

11. The method according to any one of claims 1 to 10, wherein the crystallinity increase rate of the solid composition obtained under the following [Condition A] before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more. [Condition A] The composition is dried to a wet standard moisture content of 10% by mass, pulverized, and the fraction with an opening of 43 μm or more is removed. The powdered composition is subjected to X-ray diffraction to determine the peak intensity of the diffracted X-ray peak detected at a diffraction angle 2θ of 16 degrees (deg) or more and 18 degrees or less.

12. The method according to any one of claims 1 to 11, wherein the high-temperature pressurizing treatment in step (iv) is not accompanied by kneading.

13. The method according to any one of claims 1 to 12, wherein the high-temperature pressure treatment in step (iv) is performed at a temperature of 115°C or higher for 15 minutes or longer.

14. The method according to any one of claims 1 to 13, wherein after the high-temperature pressure treatment in step (iv), the solid composition further satisfies the following (9): (9) P of the solid composition ９０ / P ｍａｘ is less than 90%. however, P ９０ is the maximum stress (N / m ２ ) P ｍａｘ is the maximum stress (N / m ２ )

15. The method according to any one of claims 1 to 14, wherein the wet basis moisture content of the solid composition after the high-temperature pressure treatment in step (iv) is 50% by mass or more.

16. The method according to any one of claims 1 to 15, wherein the degree of gelatinization of the starch in the solid composition after the high-temperature pressure treatment in step (iv) is 99% by mass or less.

17. The method according to any one of claims 1 to 16, wherein the solid composition after the high-temperature pressure treatment in step (iv) contains 2-pentylfuran in an amount of 1 ppb by mass or more calculated on a wet mass basis.

18. The method according to any one of claims 1 to 17, wherein after the high-temperature pressure treatment in step (iv), the solid composition satisfies the following: When the solid composition is measured by one-dimensional GC / MS analysis, the ratio of the peak area derived from nonanal, where m / z = 82, 95, and 98 are both detected in the retention time range of 15 to 19 minutes, to the peak area derived from 2-pentylfuran, where m / z = 81, 82, and 138.1 are both detected in the retention time range of 10 to 14 minutes (nonanal peak area / 2-pentylfuran peak area) is less than 100.

19. The method according to any one of claims 1 to 18, wherein the average temperature of the solid composition in a state where the wet standard moisture content of the solid composition is 50% by mass or more during the high-temperature pressurization treatment in step (iv) is 80°C or more.

20. The method of any one of claims 1 to 19, further comprising the step of: (v) rapidly cooling the composition after step (iv).

21. The method according to any one of claims 1 to 20, wherein the composition comprises an edible plant.

22. The method according to claim 21 , wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more in terms of dry mass.

23. The method according to claim 21 or 22, wherein the edible plants are pulses and / or millet.

24. The method according to claim 23, 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.

25. 25. The method according to claim 23 or 24, 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.

26. The method according to any one of claims 21 to 25, wherein the wheat content of the edible plant is 10% by mass or less in terms of wet mass.

27. The method according to any one of claims 21 to 26, wherein the gluten content of the edible plant is 50% by mass or less in terms of wet mass.

28. A solid food composition produced by the method according to any one of claims 1 to 27.

29. A solid food composition containing starch derived from an edible plant and satisfying all of the following (1) to (7). (1) The dietary fiber content is 0.5% by mass or more, calculated as wet mass. (2) The starch content is 1.0% by mass or more, calculated as wet mass. (3) The protein content is 0.5% by mass or more, calculated as wet mass. (4) The wet standard moisture content is 50% by mass or more. (5) The degree of gelatinization of the starch is 88% by mass or less. (6) The following (a) and / or (b) are satisfied: (a) When a 6% by mass suspension of the pulverized 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 less than 120°C. (7) P of the composition ６０ / P ８０ is over 5%. however, P ６０ is the maximum stress (N / m) at the time of reaching a strain rate of 60% measured by the following [Method 1] ２ ) P ８０ is the maximum stress (N / m) at the time of reaching 80% strain measured by the following [Method 1] ２ ) [Method 1] Using a texture analyzer, a disk-shaped plunger was pressed against the surface of the composition at a product temperature of 20°C at a descending speed of 0.5 mm / sec to a predetermined strain rate, and the stress (kN / m ２ ) was continuously measured, and the maximum stress (N / m ２ ) is required.

30. 30. The solid food composition according to claim 28 or 29, which is to be eaten after heating.

31. The solid food composition according to any one of claims 28 to 30, which is eaten by immersing it in a seasoning liquid.

32. The solid food composition according to any one of claims 28 to 31, wherein the edible plants are beans and / or millet.

33. The solid food composition according to any one of claims 28 to 32, comprising 10% by mass or more of beans and / or miscellaneous grains calculated on a dry mass basis.

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