Composition containing bean and / or miscellaneous grain and method for producing the same, fermentation composition and method for producing the same, and fermentation enzyme treatment composition and method for producing the same

Abstract

To provide an excellent composition containing beans and miscellaneous grains, the composition having a good balance between the number and size of bubbles and being reduced in a risk of collapse (retained in an expanded state even after heat treatment).SOLUTION: A composition contains beans and / or miscellaneous grains and satisfies all of (1) to (3) below: (1) the starch content is 0.1 mass% or more and less than 15 mass%, calculated as wet mass; (2) the ratio of soluble carbohydrate content to starch content is 0.5 or more; and (3) when an aqueous slurry of 22 mass% of crushed material of the composition is measured using a Rapid Visco Analyzer, the viscosity decreases by 10% or more from first peak viscosity when the temperature is increased from 50°C to 90°C at a rate of 12°C / min (the peak viscosity that first appears when the temperature is increased from 50°C is referred to as the "first peak viscosity", and the peak viscosity that second appears is referred to as the "second peak viscosity".).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition containing pulses and / or millet and a method for producing the same. [Background technology]

[0002] BACKGROUND ART Various techniques have been known for puffed foods such as bread containing beans or cereals that contain relatively little or no gluten compared to wheat.

[0003] For example, Patent Document 1 (JP 2019-024347 A) discloses that bread was made using a mixed flour containing rice flour and psyllium.

[0004] Furthermore, Patent Document 2 (International Publication No. 2022 / 145472) discloses that a puffed composition having starch as its main component is obtained by adjusting the dry weight moisture content, starch gelatinization degree, and dietary fiber content of a puffed composition having starch as its main component to predetermined values ​​or higher.

[0005] Patent Document 3 discloses that a fermented composition is obtained by an extrusion method. Patent Document 4 discloses a bread-making technique that uses an enzyme having xylan decomposition activity. Patent Document 5 discloses a bread-making technique that uses glycase. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-024347 [Patent Document 2] International Publication No. 2022 / 145472 [Patent Document 3] US Patent Application Publication No. 2007 / 0248726 [Patent Document 4] Chinese Patent Application Publication No. 1681392 [Patent Document 5] Chinese Patent Application Publication No. 102796717 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the techniques described in Patent Documents 1 and 2 have the problem of an unbalanced number and size of bubbles in the puffed product. Also, there is a problem that compositions prepared from a dough composition consisting only of a starch-free vegetable viscous component (such as psyllium) are difficult to maintain their puffed state even after heat treatment (they fall into the pot).

[0008] Furthermore, the technologies described in Patent Documents 3 and 4, which relate to a fermented composition that is one embodiment of the present invention, are not technologies that can solve the above-mentioned problems, although they have similar configurations in part. In particular, Patent Document 3 requires a special extrusion device, and Patent Document 4 is a technology based on network formation by glutelin in wheat flour, and therefore cannot be applied to puffed foods that do not contain gluten as a main component, and therefore are not versatile technologies.

[0009] Furthermore, the technology described in Patent Document 5, although partially similar in configuration, is not a technology that can solve the above problems, and requires heat-resistant glycase, making it a technology that is not versatile.

[0010] The present invention has been made in view of the above-mentioned problems, and one of its objects is to provide a composition containing beans or miscellaneous grains that have a relatively low gluten content compared to wheat, or no gluten content at all, which has a better balance of the number and size of bubbles than conventional products that contain a lot of starch, and which has reduced kiln dropouts compared to conventional products that do not contain starch (the expanded state is maintained even after heat treatment). [Means for solving the problem]

[0011] As a result of extensive research, the present inventors have discovered that, in a composition containing pulses and / or miscellaneous grains, by adjusting the starch content and the ratio of the soluble carbohydrate content thereto to fall within a predetermined range, and by adjusting the composition so that when a water slurry of the ground product of the composition is measured using a Rapid Visco Analyzer, it shows a predetermined decrease in viscosity from the first peak viscosity under predetermined heating conditions, a composition with a good balance between the number and size of bubbles, reduced dropout (the expanded state is maintained even after heat treatment), and improved quality compared to conventional products can be obtained, and the present invention has been completed. Specifically, in compositions containing a plant-derived viscous component that develops viscosity through water absorption, the viscosity of the plant-derived viscous component may not be fully developed in the temperature range of approximately 50°C to 90°C (corresponding to the temperature-raising stage a1 in this invention) during the process of heating and baking the dough composition, resulting in the air bubbles in the puffed product not being able to be retained and bonding together, resulting in a composition with large but few bubbles, or a composition in which the air bubbles do not grow sufficiently to form bubbles of an appropriate size.In response to this problem, by reducing the content of starch, which inhibits the water absorption of the component, the plant-derived viscous component (psyllium in Patent Documents 1 and 2), which has relatively lower water absorption properties than starch, is able to obtain water, thereby solving the problem of the prior art in which viscosity development was difficult. Furthermore, by intentionally including a portion of starch in order to maintain the expanded state even after heat treatment, the starch has the effect of producing a viscosity above a certain level during the temperature-lowering stage of the dough composition heating and baking process (for example, the latter stage when the temperature drops after reaching the maximum temperature during baking), and this makes it possible to realize a composition with reduced kiln dropout compared to conventional products, which is the essence of the present invention.

[0012] That is, the gist of the present invention relates to, for example, the following. [Item 1] A composition containing beans and / or miscellaneous grains and satisfying all of the following (1) to (3). (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a water slurry containing 22% by mass of the ground material of the composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity appearing during the temperature increase from 50°C to 90°C is the "first peak viscosity," the highest peak viscosity appearing during the temperature increase from 90°C to 140°C (including the stage of holding at 140°C for 3 minutes) is the "second peak viscosity," and the lowest viscosity at breakdown appearing between the first peak viscosity and the second peak viscosity is the "first breakdown viscosity."). [Item 2] The composition according to Item 1, which satisfies the following (A) and / or (B): (A) The 1st peak viscosity / 2nd peak viscosity ratio is 0.1 or more. (B) 1st peak viscosity is more than 100 cp. [Item 3] The composition according to Item 1 or 2, wherein the rate of decrease in viscosity at second breakdown relative to the second peak viscosity is 60% or more (wherein the "second breakdown viscosity" is defined as the lowest breakdown viscosity that appears during the temperature-raising step in which, after the appearance of the second peak viscosity, the temperature is raised to 140°C and maintained at 140°C for 3 minutes). [Item 4] The composition according to any one of Items 1 to 3, wherein, when measured using the Rapid Visco Analyzer, the ratio of the third peak viscosity to the second breakdown viscosity is 100 or less when the temperature is increased to 140°C, then held at 140°C for 3 minutes, and then cooled from 140°C to 50°C at a temperature decrease rate of 12°C / min (wherein, after the appearance of the second peak viscosity, the lowest breakdown viscosity (cP) that appears during the temperature increase step, in which the temperature is increased to 140°C and held at 140°C for 3 minutes, is defined as the "second breakdown viscosity," and the highest peak viscosity (cP) that appears during the temperature decrease step is defined as the "third peak viscosity"). [Item 5] The composition according to any one of Items 1 to 4, wherein the composition has a moisture content on a dry basis of less than 150% by mass. [Item 6] The composition according to any one of Items 1 to 5, wherein the dietary fiber content is 3.0% by mass or more in terms of wet mass. [Item 7] The composition according to any one of Items 1 to 6, wherein the soluble dietary fiber content is 0.5% by mass or more in terms of wet mass. [Item 8] The composition according to any one of Items 1 to 7, having a protein content of 0.1% by mass or more in terms of wet mass. [Item 9] The composition according to any one of Items 1 to 8, wherein the starch content is 1.0% by mass or more in terms of wet mass. [Item 10] The composition according to any one of Items 1 to 9, wherein the soluble carbohydrate content is 1.0% by mass or more in terms of wet mass. [Item 11] The composition according to any one of Items 1 to 10, wherein the content of monosaccharides and / or disaccharides is 1.0% by mass or more in terms of wet mass. [Item 12] The composition according to any one of Items 1 to 11, wherein the soluble carbohydrate is derived from beans and / or millet. [Item 13] The composition according to any one of Items 1 to 12, wherein the soluble carbohydrate is a soluble carbohydrate produced by enzymatic treatment. [Item 14] The composition according to any one of Items 1 to 13, wherein a portion of the starch contained in the beans and / or millet is decomposed by an enzyme treatment. [Item 15] The composition according to Item 13 or 14, wherein the enzyme treatment is with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase. [Item 16] The composition according to any one of Items 1 to 15, which contains a plant polysaccharide. [Item 17] The composition according to Item 16, wherein the plant polysaccharide content is 0.1% by mass or more in terms of wet mass. [Item 18] The composition according to any one of Items 16 or 17, wherein the ratio of the soluble carbohydrate content to the plant polysaccharide content is 0.5 or more. [Item 19] The composition according to any one of Items 16 to 18, wherein the ratio of the monosaccharide and / or disaccharide content to the plant polysaccharide content is 0.5 or more. [Item 20] The composition according to any one of Items 16 to 19, wherein the plant polysaccharide is derived from the seed coat of Plantago ovata. [Item 21] The composition according to any one of Items 16 to 20, wherein the plant polysaccharide is an enzyme-treated plant polysaccharide. [Item 22] The composition according to Item 21, wherein the enzyme treatment is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. [Item 23] The composition according to any one of Items 16 to 22, wherein the plant polysaccharide has a soluble dietary fiber content of 5% by mass or more in terms of wet mass. [Item 24] The composition according to any one of Items 16 to 23, wherein the plant polysaccharide satisfies the following (4): (4) The viscosity of an aqueous solution containing 4% by weight of plant polysaccharides measured using a Brookfield viscometer under the conditions of 4°C, 60 rpm, and pH 4 is greater than 200 cP. [Item 25] The composition according to any one of Items 1 to 24, containing psyllium seed husk. [Item 26] The composition according to Item 25, wherein the content of psyllium seed husk is 0.1% by mass or more in terms of wet mass. [Item 27] ​​The molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm of 3.0 or more and less than 6.0 obtained by analyzing the component obtained by treating the composition according to the following [Procedure b] under the following [Condition B]. 3.0-6.0 "). When the peak with the largest logarithm of molecular weight is defined as "1stMP" and the peak with the second largest logarithm of molecular weight is defined as "2sdMP," the composition according to any one of items 1 to 26 satisfies the following (5a) and / or (5b): (5a) The ratio of the sum of the detection intensity of the 1stMP and the detection intensity of the 2ndMP to the detection intensity of the molecular weight logarithm of 3.5 (hereinafter referred to as "1stMP + 2ndMP / molecular weight logarithm of 3.5") is 0.1 or more. (5b) The ratio of the logarithmic value of the molecular weight at the peak apex of the 2nd MP to the logarithmic value of the molecular weight at the peak apex of the 1st MP (hereinafter referred to as "2nd MP / 1st MP") is 95% or less. [Step b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The component obtained by treating the composition according to the above [Procedure b] is dissolved in 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37°C for 30 minutes. After that, an equal volume of water and an equal volume of eluent are added, and the filtrate is filtered through a 5 μm filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution. [Item 28] The composition according to any one of Items 1 to 27, wherein when at least one frozen section A of the composition obtained by the following [Procedure C] is observed, the following (6) is satisfied: (6) Area of ​​10,000 μm on the cross-sectional image of the composition frozen section 2 In the void regions, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more. [Procedure C] The composition is frozen at −25° C., and the frozen composition is cut along a certain cutting plane A to obtain a frozen composition section A. [Item 29] The composition according to Item 28, wherein the composition frozen section A is a composition frozen section A1 obtained on a cross section A1 perpendicular to the longitudinal direction of the composition. [Item 30] The composition according to Item 28, wherein the composition frozen section A includes a composition frozen section A1 obtained along a cross section A1 perpendicular to the longitudinal direction of the composition, and a composition frozen section A2 obtained along a cross section A2 parallel to the longitudinal direction of the composition. [Item 31] The composition according to any one of Items 1 to 29, wherein the organic acid content is 0.01% by mass or more. [Item 32] The composition according to any one of Items 1 to 31, wherein the legume is one or more legumes selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. [Item 33] The composition according to Item 32, wherein the beans are mature beans. [Item 34] The composition according to any one of Items 1 to 33, wherein the cereals are one or more cereals selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. [Item 35] A composition according to any one of Items 1 to 34, wherein the content ratio of carbohydrates contained in beans and / or grains to the total carbohydrate content of the composition is 10% by mass or more. [Item 36] The composition according to any one of Items 1 to 35, which is substantially free of gluten. [Item 37] The composition according to any one of Items 1 to 36, comprising a dietary fiber-containing portion of beans and / or millet. [Item 38] The composition according to any one of Items 1 to 37, comprising both an edible portion of a bean and / or millet and a portion of a bean and / or millet containing dietary fiber. [Item 39] The composition according to Item 38, wherein the total content of the edible parts of the beans and / or millet and the dietary fiber-containing parts of the beans and / or millet is 10% by mass or more in terms of wet mass. [Item 40] The composition according to any one of Items 37 to 39, wherein the dietary fiber-containing portion of the beans and / or millet includes the seed coat of the beans and / or millet. [Item 41] The composition according to any one of Items 37 to 40, wherein the dietary fiber-containing portion of the beans and / or cereals includes a dietary fiber-containing portion of psyllium. [Item 42] The composition according to any one of Items 37 to 41, wherein the dietary fiber-containing portion of the beans and / or millet is a dietary fiber-containing portion that has been enzymatically treated. [Item 43] A method for producing a composition containing pulses and / or grains, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition containing beans and / or cereals and satisfying all of the following (1) to (4). (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a water slurry containing 22% by mass of the ground material of the composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity that appears during the temperature increase from 50°C to 90°C is defined as the "first peak viscosity," the highest peak viscosity that appears during the temperature increase from 90°C to 140°C and held at 140°C for 3 minutes is defined as the "second peak viscosity," and the lowest viscosity at breakdown that appears between the first peak viscosity and the second peak viscosity is defined as the "first breakdown viscosity"). (4) The moisture content on a dry basis is more than 60% by mass. (ii) subjecting the dough composition of step (i) to a heat treatment until the composition satisfies the following (5) and (6): (5) The moisture content of the composition on a dry basis decreases by 5% by mass or more after the heat treatment. (6) When a water slurry containing 22% by mass of the pulverized composition is measured using a Rapid Visco Analyzer, the temperature is raised from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes, and the absolute value of the rate of decrease in viscosity at 1st breakdown relative to the 1st peak viscosity measured before and after the heat treatment is less than 2000%. [Item 44] The method according to Item 43, wherein step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) yeast-fermenting the dough composition of step (i). (ii-b) baking the yeast-fermented composition of step (ii-a). [Item 45] The method according to Item 43, wherein step (ii) comprises the following steps (ii-2a) and (ii-2b): (ii-2a) mixing air bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) subjecting the mixed composition of step (ii-2a) to a calcination treatment. [Item 46] The method according to any one of Items 43 to 45, comprising performing an enzyme treatment in step (i) and / or step (ii). [Item 47] The method according to any one of Items 43 to 46, wherein the enzyme treatment is a treatment with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase. [Item 48] The method according to any one of Items 43 to 47, wherein in step (i) and / or step (ii), a plant polysaccharide is incorporated into the composition. [Item 49] The method of any one of items 48, wherein the plant polysaccharide is derived from the seed coat of plantain. [Item 50] The method according to any one of Items 43 to 49, wherein in step (i) and / or step (ii), an enzyme-treated plant polysaccharide is incorporated into the composition. [Item 51] The method according to Item 50, wherein the enzymatic treatment of the plant polysaccharide is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. [Item 52] In step (i) and / or step (ii), an organic acid-containing composition having an organic acid content of 0.01% by mass or more converted to wet mass is blended into the dough composition. The manufacturing method according to any one of items 43 to 51. [Item 53] A manufacturing method according to any one of Items 43 to 52, comprising blending a plant polysaccharide satisfying the following (7) and / or (8) into the composition in step (i) and / or step (ii): (7) When a water slurry containing 22% by mass of pulverized plant polysaccharides is measured using a Rapid Visco Analyzer, the ratio of the third peak viscosity to the second breakdown viscosity is 100 or less when the temperature is increased from 50°C to 140°C at a rate of 12°C / min, then held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a rate of 12°C / min. (However, after the appearance of the second peak viscosity, the lowest breakdown viscosity that appears during the temperature increase step, in which the temperature is increased to 140°C and held at 140°C for 3 minutes, is defined as the "second breakdown viscosity," and the highest peak viscosity that appears during the temperature decrease step is defined as the "third peak viscosity.") (8) A molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of logarithm of molecular weight of 3.0 or more and less than 6.0 obtained by treating a plant polysaccharide by the following [Procedure b] and analyzing the component obtained under the following [Condition B]. 3.0-6.0 "), where the peak with the largest logarithm of molecular weight is "1stMP" and the peak with the second largest logarithm of molecular weight is "2sdMP", the ratio of the logarithm of molecular weight of the peak apex in 2ndMP to the logarithm of molecular weight of the peak apex in 1stMP (2ndMP / 1stMP) is 95% or less. [Step b] After pulverizing the plant polysaccharide, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The component obtained by treating the plant polysaccharides according to the above [Procedure b] is dissolved in 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37°C for 30 minutes. After that, an equal volume of water and an equal volume of eluent are added, and the filtrate is filtered through a 5 μm filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution. [Item 54] In step (i) and / or step (ii), a pulse and / or cereal having a PDI (protein dispersibility index) value of less than 55% by mass is blended into the composition. The manufacturing method according to items 43 to 53. [Item 55] In step (i) and / or step (ii), the number of starch granule structures observed when observing a 6% suspension of the ground material is 10 / mm 2 The manufacturing method according to items 43 to 54, which is as described above. [Item 56] The method of any one of Items 43 to 55, further comprising the following step (iii): (iii) treating the composition of step (ii) under reduced pressure. [Item 57] The method according to any one of Items 43 to 56, wherein the composition produced is the composition according to any one of Items 1 to 42. [Item 58] A composition produced by the production method according to any one of items 43 to 57. [Item 59] An enzyme-treated product for use in preparing a dough composition in step (i) of the manufacturing method according to any one of items 43 to 57, which contains pulses and / or miscellaneous grains and satisfies the following (1) to (3): (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) The moisture content on a dry basis is 1.0% by mass or more and less than 150% by mass. [Item 60] A method for producing a composition containing an edible plant containing starch, comprising the following steps (i) and (ii): (i) A step of preparing a dough composition containing beans and / or cereals and satisfying all of the following (1) to (3). (1) The starch content is 0.1% by mass or more in terms of wet mass. (2) The moisture content on a dry basis is more than 60% by mass. (3) The soluble carbohydrate content is less than 30% by weight on a wet weight basis. (ii) subjecting the dough composition of step (i) to an enzyme treatment until the composition satisfies the following (4) to (6): (4) The starch content of the composition is reduced by 50% by mass or more after the enzyme treatment. (5) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (6) The enzyme treatment is carried out with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase. [Item 61] A composition obtained by baking the dough composition in step (i) of the manufacturing method according to any one of items 43 to 57, which satisfies all of the following (1) to (3): (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a water slurry containing 22% by mass of the pulverized composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min is 10% or more (wherein the highest peak viscosity appearing in the temperature increase stage from 50°C to 90°C is referred to as the "first peak viscosity," the highest peak viscosity appearing in the temperature increase stage from 90°C to 140°C is referred to as the "second peak viscosity," and the lowest viscosity at breakdown appearing between the first peak viscosity and the second peak viscosity is referred to as the "first breakdown viscosity"). [Item 62] A pulverized food product for use in preparing the dough composition in step (i) of the manufacturing method described in any one of items 43 to 57, the pulverized food product containing pulses and / or miscellaneous grains and satisfying the following (1) to (7): (1) The starch content is 3% by mass or more in terms of wet mass. (2) The moisture content on a dry basis is less than 25% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The degree of gelatinization of the starch is less than 50% by mass. (5) The specific surface area per unit volume after ultrasonic treatment is 0.01 m 2 / mL or more. (6) When a water slurry containing 22% by mass of ground food is measured using a Rapid Visco Analyzer, the ratio of [2nd peak viscosity] / [value β] is 100 or less when the slurry is heated from 50°C to 140°C at a rate of 12°C / min, then held at 140°C for 3 minutes, and then cooled from 140°C to 50°C at a rate of 12°C / min. [Value β]: Viscosity at breakdown during the heating stage (cP). (7) When observing a 6% suspension of ground food, the starch granule structure observed is 10 particles / mm 2 That's all. [Item 63] A method for suppressing condensation when a composition containing beans and / or cereals is frozen, the method comprising the steps of preparing a composition that satisfies all of the following (1) to (3), and freezing the composition. (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) Contains plant polysaccharides in an enzyme-treated state. [Item 64] A method for preparing a dough composition containing pulses and / or millet, comprising decomposing the starch in the pulses and / or millet so that the ratio of soluble carbohydrate content to starch content is 0.5 or more. [Item 65] A method for preparing a dough composition containing pulses and / or cereals, the method comprising adding soluble carbohydrates to adjust the ratio of soluble carbohydrate content to starch content to 0.5 or more. [Item 66] A method for preparing a dough composition containing soluble carbohydrates, comprising decomposing starch in pulses and / or cereals, and adjusting the composition so that when a 22% by mass water slurry of the ground material of the composition is heated from 50°C to 140°C at a heating rate of 12°C / min and held at 140°C for 3 minutes, the reduction in viscosity at first breakdown relative to the first peak viscosity measured is 10% or more, as measured using a Rapid Visco Analyzer. [Item 67] A method for preparing a dough composition containing soluble carbohydrates, comprising adding soluble carbohydrates to adjust the viscosity so that, when a 22% by mass water slurry of the ground material of the composition is heated from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes, the reduction in viscosity at first breakdown relative to the first peak viscosity measured is 10% or more, as measured using a Rapid Visco Analyzer. [Effects of the Invention]

[0013] According to the present invention, there is provided an excellent composition containing beans and / or miscellaneous grains, which has a good balance between the number and size of bubbles and reduces the risk of dropping out of the oven (retaining the expanded state even after heat treatment). DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in detail below with reference to specific embodiments, but the present invention is not limited to the following embodiments and can be embodied in any form without departing from the spirit of the present invention.

[0015] In the present invention, when multiple upper and / or lower limits are indicated for any numerical range, a numerical range that combines at least the maximum value of the upper limit and the minimum value of the lower limit is directly stated even if not otherwise specified, and all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are intended to be covered by the present invention. For example, in the range specification for the starch content described below, "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" are intended.Among these, the expression "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" refers to all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, i.e., 0.1% by mass or more and less than 15% by mass, 0.1% by mass or more and 14% by mass or less, 0.1% by mass or more and 13% by mass or less, 0.1% by mass or more and 12% by mass or less, 0.1% by mass or more and 11% by mass or less, and 0.1% by mass or more and 10% by 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% or more and 13 mass% or less, 0.2 mass% or more and 12 mass% or less, 0.2 mass% or more and 11 mass% or less, 0.2 mass% or more and 10 mass% or less Bottom, 0.3 mass% to less than 15 mass%, 0.3 mass% to 14 mass%, 0.3 mass% to 13 mass%, 0.3 mass% to 12 mass%, 0.3 mass% to 11 mass%, 0.3 mass% to 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 and 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 mass% or less, 1 mass% or more and 10 mass% or less, 2 mass% This means that the following are all included in the scope of the present invention: 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 more and 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 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.

[0016] Furthermore, in this disclosure, the term "wet mass equivalent" (sometimes simply referred to as "wet mass ratio," "wet mass basis," or "wet basis") 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 contained in the sample as the numerator. Furthermore, in this disclosure, the term "dry mass equivalent" (sometimes simply referred to as "dry mass ratio," "dry mass basis," or "dry basis") 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 contained in the sample as the numerator. Furthermore, in the definition of a ratio in this invention, when "mass %" is simply stated without any particular specification, it refers to a ratio in "wet mass equivalent."

[0017] [Composition] One aspect of the present invention relates to a composition containing pulses and / or millet (hereinafter, appropriately referred to as "the composition of the present invention").

[0018] The composition of the present invention is typically a leavened composition. In the present invention, a "leafed composition" refers to a composition having voids of a certain size or larger within the composition. Typically, the composition can be produced by expanding a liquid or gas within the dough composition to increase the void volume, and then cooling the composition to harden it. Specifically, the composition also includes foods such as bread or similar foods (sometimes referred to as bread-like foods) that are bulk leavened compositions produced by expanding a leavening agent (typically baking powder, which generates gas upon heating, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas generated by yeast fermentation within the dough composition through heat treatment to increase the void volume, and then cooling and hardening the dough composition. The leavened composition also includes bread foods prepared by molding the leavened composition into a desired shape. The composition of the present invention may be a leavened composition produced by a production method that does not include a fermentation step (particularly a fermentation step using yeast), or a non-leafed composition produced by a production method that does not include a fermentation step (particularly a fermentation step using yeast). When the composition of the present invention is a fermented leavened composition, the fermented leavened composition may be a fermented composition obtained by maintaining a dough composition containing specific ingredients at a temperature within a predetermined range (for example, 0°C or higher and 60°C or lower for 1 minute or longer), or a fermented baked product obtained by baking the mixture at 100°C or higher for 1 minute or longer, or a fermented composition obtained by combining these production methods.

[0019] In addition, the puffed composition of the present invention may be an enzyme-treated composition produced by a production method including enzyme treatment (preferably cellulase, pectinase, or xylanase treatment), or may be a fermented enzyme-treated composition obtained by combining the fermentation process and enzyme treatment.

[0020] As will be explained in the section on the production method of the composition of the present invention, the various component compositions in the composition of the present invention may be achieved at any stage of the production method, i.e., before heat treatment in a predetermined temperature range, at the stage of heat treatment in a predetermined temperature range, or after heat treatment in a predetermined temperature range.

[0021] [Starch] One of the features of the composition of the present invention is that the starch content of the entire composition is within a predetermined range. Specifically, the starch content of the entire composition of the present invention can be, for example, 0.1% by mass or more and less than 15% by mass, calculated as wet mass. More specifically, the lower limit of this ratio is typically 0.1% by mass or more, calculated as wet mass. It can be 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 3% by mass or more. If this value is greater than the lower limit, the composition may be more likely to exhibit reduced kiln dropout (retaining its expanded state even after heat treatment). On the other hand, the upper limit of this ratio is typically less than 15% by mass, calculated as wet mass. It can be 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less.

[0022] The origin of the starch in the composition of the present invention is not particularly limited. Examples include starches derived from plants and animals, with bean-derived starch and / or millet-derived starch being preferred. Specifically, the ratio of the total content of bean-derived starch and / or millet-derived starch (preferably the bean starch content) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or less. As the bean-derived starch, mung bean-derived starch is preferred, with pea-derived starch being particularly preferred, and yellow pea-derived starch being most preferred. The starch derived from millet is preferably derived from oats, more preferably from quinoa, and particularly preferably from millet. Beans and / or millet will be described later. Furthermore, the ratio of the starch content derived from pulses to the total starch content of the entire composition may satisfy the above-mentioned ratio, or 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 pulses and millet may satisfy the above-mentioned ratio.

[0023] The starch in the composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferred that at least the pulse-derived starch and / or millet-derived starch be incorporated into the composition in a state contained in the pulses and / or millet. Specifically, the ratio of the total starch content incorporated into the composition in a state contained in the pulses and / or millet (preferably the starch content incorporated into the pulses) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more to 100% by mass or less. More specifically, the lower limit of this ratio is preferably typically 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is typically 100% by mass or less. Furthermore, the ratio of the starch content contained in the beans to the total starch content of the entire composition may satisfy the above ratio, the ratio of the starch content contained in the miscellaneous grains may satisfy the above ratio, or the ratio of the starch content contained in the beans and miscellaneous grains may satisfy the above ratio.

[0024] Furthermore, the starch content in the composition of the present invention is not particularly limited, but the content may be reduced by enzyme treatment, the amount of isolated pure starch may be adjusted, or the amount of starch-containing plants (e.g., beans and / or miscellaneous grains) may be adjusted to satisfy the above-mentioned requirement. The enzyme treatment is not particularly limited, but it is preferable that the carbohydrate raw material (particularly starch) is treated until it is liquefied and saccharified. Specifically, the enzyme treatment may be carried out by fermentation for a predetermined period of time using a microorganism such as koji mold, but it is particularly preferable to treat it with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase.

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

[0026] [Soluble carbohydrates] From the viewpoint of improving the balance of air bubbles in the puffed product, the composition of the present invention preferably has a soluble carbohydrate content within a predetermined range. In the present invention, "soluble carbohydrate" refers to carbohydrates soluble in water, and is a general term for monosaccharides and oligosaccharides (saccharides in which approximately 2 to 10 monosaccharides are bonded). Therefore, starch, which is a component in which a much larger number of sugars are bonded, is not included in the concept of "soluble carbohydrate." Specifically, the soluble carbohydrate content in the composition of the present invention can be, for example, 1.0% by mass or more, calculated as wet mass. The upper limit is not particularly limited, but can be, for example, 40% by mass or less. More specifically, the lower limit of the content is not particularly limited, but can be, for example, 1.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 9.0% by mass or more, 13% by mass or more, 15% by mass or more, or 20% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can be, for example, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less. The soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and / or disaccharides.

[0027] The soluble carbohydrate content in the puffed food composition of the present invention can be determined by adding up the measured values ​​obtained by comparing the content with that of standard monosaccharides or oligosaccharides (2 to 10 sugars) of known concentrations using high-performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan."

[0028] The origin of the soluble carbohydrates in the composition of the present invention is not particularly limited. Examples include those derived from plants and animals, but soluble carbohydrates derived from beans and / or cereals are preferred. Specifically, the ratio of the total content of soluble carbohydrates derived from beans and / or cereals (preferably the content of soluble carbohydrates derived from beans) to the total soluble carbohydrate content of the entire composition is preferably in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit can be typically 10% by mass or more, particularly 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. As for soluble carbohydrates derived from beans, those derived from mung beans are preferred, particularly those derived from peas, and those derived from yellow peas are most preferred. As the soluble carbohydrate derived from cereals, oat-derived soluble carbohydrates are preferred, quinoa-derived carbohydrates are preferred, and millet-derived carbohydrates are particularly preferred.Furthermore, the ratio of the total content of soluble carbohydrates derived from beans to the total soluble carbohydrate content of the entire composition may satisfy the above-mentioned ratio, the ratio of the total content of soluble carbohydrates derived from cereals may satisfy the above-mentioned ratio, or the ratio of the total content of soluble carbohydrates derived from beans and cereals may satisfy the above-mentioned ratio.

[0029] The composition of the present invention not only facilitates the effects of the present invention, but also improves the binding properties of the composition (especially the puffed composition) and improves the flexibility of molding. The content of soluble carbohydrates contained in edible plants can be within a predetermined range. In the present invention, "soluble carbohydrates contained in edible plants" does not refer to a specific soluble carbohydrate completely extracted from other natural components (components other than soluble carbohydrates), as in refined sugar, but refers to a state in which soluble carbohydrates contained in edible plants (e.g., fructose, particularly sucrose) coexist with some or all of the other components (e.g., soluble carbohydrates) coexist with some or all of the other components (e.g., soluble carbohydrates obtained by crushing or enzymatically hydrolyzing an edible plant, and optionally concentrating, filtering, sterilizing, etc., to contain the soluble carbohydrates coexisting with some or all of the other components (e.g., soluble carbohydrates). The type of edible plant containing the soluble carbohydrates is not limited, but is preferably one or more edible plants selected from the group consisting of beans, grains (especially millet), potatoes, nuts, vegetables, and fruits.

[0030] Specifically, the content of soluble carbohydrates in the composition of the present invention in the state of being contained in an edible plant can be, for example, in the range of 0.1% by mass to 50% by mass in dry mass terms. More specifically, the lower limit of the content is not limited, but can be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, or 9% by mass or more. On the other hand, the upper limit of the content is not limited, but can be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, or 25% by mass or less. Incorporating soluble carbohydrates in the composition of the present invention in the state of being contained in an edible plant can improve the binding properties of the composition (especially the puffed composition) and improve the flexibility of moldability. The reason for this is unclear, but it is speculated that while there are many highly reactive hydroxyl groups, these are retained in various components of edible plants, which improves the binding between the components and improves the freedom of molding without causing quality deterioration such as thermal denaturation or discoloration.

[0031] The soluble carbohydrates contained in edible plants and incorporated into the composition specifically refer to beans or edible plants containing soluble carbohydrates, or processed products thereof (for example, beet powder containing a certain proportion or more of sucrose, which is a soluble carbohydrate). The soluble carbohydrates may be blended into the composition in the form of sweet corn powder, almond powder, mango powder, sweet potato powder, or grapes, apples, mandarins, oranges, agave, or dates containing a certain proportion or more of fructose, or they may be blended into the composition in the form of unrefined or roughly purified fruit juices (for example, agave juice, date juice, and particularly roughly purified date juice that is not a clear juice) containing soluble carbohydrates together with other natural ingredients (components other than soluble carbohydrates, more preferably soluble components other than soluble carbohydrates such as polyphenols and soluble dietary fiber), or in the form of unrefined or roughly purified starch syrup containing soluble carbohydrates obtained by enzymatically hydrolyzing starch in edible plants together with other components other than soluble carbohydrates, and the beans and / or grains or edible plants are impregnated with the beans and / or grains or edible plants. In the present invention, the proportion of refined soluble carbohydrates in the total soluble carbohydrate content of the composition is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, even more preferably 20% by mass or less, and even more preferably 10% by mass or less, calculated on a dry mass basis, because trace amounts of nutrients are lost during the production process of refined soluble carbohydrates. While the refined soluble carbohydrates are not particularly limited, it is preferred that the content of refined sucrose, refined fructose, and refined glucose be less than the above-mentioned specified amount. Furthermore, the above-mentioned specified amount may be satisfied in step (i).

[0032] Furthermore, in the present invention, the proportion of the soluble carbohydrate content contained in edible plants in the soluble carbohydrate content of the entire composition can be in the range of 0.1 mass% or more and 100 mass% or less in dry mass terms, from the viewpoint of improving the binding properties of the composition (particularly the puffed composition) and improving the flexibility of moldability.

[0033] A preferred feature of the composition of the present invention is that the ratio of soluble carbohydrate content to starch content is within a predetermined range. Specifically, the ratio of soluble carbohydrate content to starch content of the composition is, for example, 0.5 or more, and the upper limit is not particularly limited, but can be, for example, 100 or less. More specifically, the lower limit of this ratio is typically 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.5 or more, or 1.9 or more. Although the mechanism behind this is unclear, it is believed that a high soluble carbohydrate content relative to the starch content results in a composition with unique viscosity characteristics and excellent expansion properties with well-balanced air bubbles. Furthermore, a high soluble carbohydrate content relative to the starch content is preferred because it prevents the composition from becoming dry even after long-term storage (7 days at 20°C) after baking. On the other hand, the upper limit of this ratio is not particularly limited, but is typically 100 or less, or 90 or less, or 80 or less. The soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and / or disaccharides. Specific embodiments of the soluble carbohydrate will be described later. In particular, monosaccharides and / or disaccharides (particularly glucose) produced by enzymatic treatment of starch may be an embodiment that satisfies the above-mentioned definition of soluble carbohydrates.

[0034] The soluble carbohydrates in the compositions of the present invention may also be those obtained by completely extracting specific soluble carbohydrates from other natural components (components other than soluble carbohydrates), such as refined sugar. However, from the viewpoint of improving the balance of air bubbles in the puffed product, the soluble carbohydrates in the compositions of the present invention may be soluble carbohydrates produced by enzymatic treatment or soluble carbohydrates produced by enzymatic treatment of starch. In particular, glucose produced by enzymatic treatment of starch may satisfy the requirements for soluble carbohydrates in the compositions of the present invention. The enzymatic treatment is not particularly limited, but it is preferable that the carbohydrate raw material (especially starch) is treated until it is liquefied and saccharified. Specific methods for enzymatic treatment include fermentation for a predetermined period of time using microorganisms such as koji mold, but treatment with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase is preferred. Note that the soluble carbohydrates produced by enzymatic treatment also include degradation products that are further reduced in molecular weight as a result of the enzymatic treatment.

[0035] Specifically, any α-amylase can be used as long as it has endo-enzymatic activity that degrades α-1,4-glucosidic bonds, such as Sumiteam LG manufactured by Shin-Nihon Chemical Industry Co., Ltd. Any glucoamylase can be used as long as it has enzymatic activity that catalyzes the hydrolysis of α-1,4-glucosidic bonds from the non-reducing end to glucose units, such as Glutase AN manufactured by HI Biosciences, Inc. Any β-amylase can be used as long as it has exo-enzymatic activity that sequentially degrades α-1,4-glycosidic bonds, such as β-amylase #1500S manufactured by Nagase & Co., Ltd. However, α-amylase, glucoamylase, and β-amylase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate degradation properties.

[0036] In the case of leavened compositions (e.g., bread or bread-like foods) that undergo microbial fermentation (particularly yeast fermentation), enzyme treatment may be carried out in parallel with the fermentation treatment by adding enzymes such as α-amylase, glucoamylase, β-amylase, etc. to the dough before fermentation, or a carbohydrate raw material (particularly starch) that has been previously treated with an enzyme may be used as the raw material. Furthermore, in the production method of the present invention described below, enzyme treatment may be carried out simultaneously in step (i) and / or step (ii) by adding an enzyme to the dough composition, or the enzyme treatment may be carried out mainly in step (ii).

[0037] [Plant polysaccharides] The composition of the present invention preferably contains a plant-based viscous component (particularly a plant polysaccharide), and more preferably, the content of the plant-based viscous component (particularly a plant polysaccharide) is within a predetermined range. Specifically, the plant-based viscous component (particularly a plant polysaccharide) content of the composition of the present invention is, for example, greater than 0.1% by weight, particularly 0.1% by weight or more, calculated on a wet weight basis. The upper limit is not limited, but can be, for example, less than 40% by weight. More specifically, the lower limit is typically greater than 0.1% by weight, particularly 0.1% by weight or more, calculated on a wet weight basis. It is preferably 0.5% by weight or more, 1% by weight or more, 2% by weight or more, 3% by weight or more, 4% by weight or more, or 5% by weight or more. On the other hand, the upper limit is not particularly limited, but can be, for example, typically 40% by weight or less, 35% by weight or less, 30% by weight or less, 25% by weight or less, or 20% by weight or less, calculated on a wet weight basis. The content of plant viscous components (particularly plant polysaccharides) in the composition can be measured, for example, by decomposing polysaccharides into monosaccharides and quantifying the amount of monosaccharides by high-performance liquid chromatography (HPLC). One example of a method for decomposing polysaccharides into monosaccharides is a method in which trifluoroacetic acid (TFA) is added to carry out hydrolysis. Specifically, 1 M TFA is added in an amount twice that of the hydrolysate (solid content), and complete hydrolysis is carried out at 105°C for 3 hours.

[0038] Here, the plant viscous component (preferably plant polysaccharide) in the present invention may be any component in which the proportion of soluble dietary fiber in the total dietary fiber falls within a predetermined range. Specifically, the proportion of soluble dietary fiber in the total dietary fiber is not limited, but can be, for example, 5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 100% by mass or less. More specifically, the lower limit is usually preferably 5% 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. The upper limit is not limited, but can be, for example, 100% by mass or less, or 90% by mass or less, or 80% by mass or less.

[0039] Furthermore, when analyzed according to the AOAC.2011.25 method (Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition)), the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber may be within a predetermined range. Specifically, the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber is not limited, but can be, for example, 50% by mass or more, and the upper limit is not particularly limited, but can be, for example, 100% by mass or less. More specifically, the lower limit is usually preferably 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. The upper limit is not limited, but can be, for example, 100% by mass or less, or 90% by mass or less.

[0040] The plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention preferably has a viscosity measured under specified conditions that falls within a specified range. Specifically, an aqueous solution containing 4% by weight of plant polysaccharides is prepared, and the viscosity measured using a Brookfield viscometer (rotor No. 4) at 4°C, 60 rpm, and pH 4 is preferably, but not limited to, greater than 200 cP, with an upper limit of, but not particularly limited to, less than 30,000 cP. More specifically, the lower limit is, but not limited to, greater than 200 cP, or 300 cP or greater, or 400 cP or greater, or 500 cP or greater, or 1,000 cP or greater, or 2,000 cP or greater, or 3,000 cP or greater, or 4,000 cP or greater, or 5,000 cP or greater. The upper limit is not limited, but can be, for example, 30,000 cP or less, 20,000 cP or less, 10,000 cP or less, or 5,000 cP or less.

[0041] The composition of the present invention preferably has a ratio of soluble carbohydrate content to plant viscous component (especially plant polysaccharide) content within a predetermined range. Specifically, the ratio of soluble carbohydrate content to plant viscous component (especially plant polysaccharide) content of the composition can be, for example, 0.5 or more, with no particular upper limit, but can be, for example, 500 or less. More specifically, the lower limit of this ratio is typically 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.6 or more, or 1.9 or more, or 2.1 or more. While the underlying mechanism is unclear, it is believed that a relatively high soluble carbohydrate content relative to the plant viscous component (especially plant polysaccharide) content results in a composition with special viscosity characteristics and excellent swelling properties with good bubble shape. Meanwhile, the upper limit of this ratio is not particularly limited, but is typically 500 or less, or 400 or less, or 300 or less, or 200 or less, or 100 or less. The soluble carbohydrates are not particularly limited, but it is more preferable that the above ratio be satisfied only with monosaccharides and / or disaccharides. Furthermore, the plant viscous components (particularly plant polysaccharides) are not particularly limited, but it is more preferable that the above ratio be satisfied only with psyllium husks. Specific embodiments of the soluble carbohydrates are as described above, and specific embodiments of the plant viscous components (particularly plant polysaccharides) will be described below.

[0042] The plant viscous component contained in the composition of the present invention may be any component that exhibits viscosity upon water absorption, including plant polysaccharides. The origin of the plant polysaccharide is not particularly limited, and it may be derived from various natural materials, such as edible plants, or may be synthetic. When derived from natural materials, the plant polysaccharides contained in the various materials may be isolated and purified for use. However, materials containing such plant polysaccharides may also be used as is, and it is preferable to use the plant polysaccharides in the state in which they are contained in various edible plants. Examples of such isolated and purified plant polysaccharides include cellulose and chitosan. Examples of edible plants containing plant polysaccharides include the seed coat (sometimes referred to as plantago ovata or psyllium husk), which is a dietary fiber-containing portion of the edible plant plant, a commonly edible wild herb, and chia seeds. In particular, the use of psyllium husk treated with an enzyme (e.g., cellulase, pectinase, xylanase, etc.) or acid is preferred because it facilitates the incorporation of air bubbles of an appropriate size into the composition, resulting in a composition with a well-balanced air bubble structure and excellent swelling properties. Details of the dietary fiber locations in psyllium and the enzyme treatment thereof will be described later.

[0043] The plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention preferably has a soluble dietary fiber content within a predetermined range. Specifically, the soluble dietary fiber content of the plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention is, but is not limited to, preferably, for example, 5% by mass or more in wet mass equivalent, and the upper limit is not particularly limited, but is preferably, for example, 100% by mass or less. More specifically, the lower limit is, but is not limited to, preferably, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The upper limit is, but is not limited to, for example, 100% by mass or less, 90% by mass or less, or 80% by mass or less.

[0044] Furthermore, the plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention preferably contains a certain amount of soluble dietary fiber. Specifically, in the plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention, the ratio of the soluble dietary fiber content to the insoluble dietary fiber content (soluble dietary fiber / insoluble dietary fiber) can be, for example, in the range of 0.1 to 1. More specifically, the lower limit of this ratio is usually preferably 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Although the mechanism behind this is unclear, it is believed that a relatively high soluble dietary fiber content relative to the insoluble dietary fiber content results in a composition with special viscosity characteristics and excellent swelling properties with good bubble shape. On the other hand, the upper limit of this ratio is not particularly limited, but can usually be 1 or less, or 0.9 or less.

[0045] [Viscosity characteristics by RVA] The composition of the present invention preferably has a feature that various viscosity characteristics obtained by measuring the composition with a Rapid Viscoanalyzer (RVA) each satisfy predetermined requirements.

[0046] Viscosity measurement by RVA The Rapid Visco Analyzer (RVA) is a device that measures the irreversible viscosity profile of a sample as it is heated and cooled under a specified temperature profile while being stirred. Any RVA device capable of heating the sample up to 140°C can be used, including the Perten RVA4800. The measurement principle of this device is as follows: the sample is placed in an aluminum cup (volume approximately 70 mL). While the temperature is raised and lowered under a specified temperature profile, the sample is stirred by rotating two paddles (blade blades) approximately 13 mm x 19 mm in size. The viscosity characteristics are measured based on the resistance applied to the paddles. Higher sample viscosity results in higher resistance to the paddles, while lower viscosity results in lower resistance. Therefore, the viscosity characteristics of the sample can be measured based on the resistance applied to the paddles.

[0047] In the present invention, unless otherwise specified, various viscosity characteristics based on RVA are measured by a method in which the temperature is increased from 50°C to 140°C at a rate of 12°C / min, held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a rate of 12°C / min (hereinafter, this may be referred to as "Method A" where appropriate). Specifically, the measurement is performed as follows: A composition sample having a dry mass of 7.0 g is pulverized (e.g., pulverized to a size of 100 mesh pass (150 μm opening) or 120 mesh on (125 μm opening)), weighed into an aluminum cup for RVA measurement, and distilled water is added to adjust the total volume to 32 g to prepare a 22% by mass sample water slurry (sometimes simply referred to as "pulverized composition water slurry" or "sample water slurry"), which is then subjected to RVA viscosity measurement. The rotation speed of the RVA during measurement is 960 rpm from the start of measurement until 10 seconds after the start of measurement, and 160 rpm from 10 seconds after the start of measurement until the end of measurement. Measurement begins at 50°C, and after holding at 50°C for 1 minute, the temperature is increased from 50°C to 140°C at a heating rate of 12°C / min. It is then held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a heating rate of 12°C / min. Viscosity is measured over time during this temperature change process. Of the above temperature change profiles, the stage in which the temperature is increased from 50°C to 140°C at a heating rate of 12°C / min is sometimes referred to as the "heating stage a." Heating stage a is sometimes divided into two at 90°C, with the first heating stage from 50°C to 90°C being referred to as the "heating stage a1" and the second heating stage from 90°C to 140°C being referred to as the "heating stage a2." Furthermore, the stage of decreasing the temperature from 140°C to 50°C at a rate of 12°C / min may be referred to as "temperature decreasing stage b" as appropriate.

[0048] In the present invention, the term "peak viscosity" refers to the maximum viscosity at the point when the differential value of the viscosity measured during the temperature rise phase changes from an increase to a decrease when the water slurry of the pulverized composition is measured by RVA. Typically, the maximum viscosity refers to the point when the measured viscosity changes from an increase to a decrease. This viscosity is considered to be an index reflecting the interaction between carbohydrates (preferably soluble carbohydrates) and plant viscous components (particularly plant polysaccharides, preferably psyllium husks). For example, if the viscosity changes from an increasing trend to a constant value without decreasing, and then increases again, the peak viscosity is the viscosity at which the differential value of the viscosity change changes from an increasing trend to a decreasing value, i.e., the viscosity changes from an increasing trend to a constant value. However, when the viscosity change spectrum is evaluated as a whole, even if the differential value (or viscosity) of the viscosity change changes from an increase to a decrease, if the differential value (or viscosity) of the viscosity change changes from a decrease to an increase immediately thereafter, and is evaluated as merely a baseline fluctuation, such a viscosity is not considered to be a peak viscosity.

[0049] When the water slurry of the ground composition is measured by RVA under the above-mentioned temperature change profile, the "1st peak viscosity" (cp) means the highest peak viscosity that appears in the temperature increase step a1 from 50°C to 90°C, the "2nd peak viscosity" (cp) means the highest peak viscosity that appears in the temperature increase step a2 from 90°C to 140°C, and the "3rd peak viscosity" (cp) means the highest peak viscosity that appears in the temperature decrease step b from 140°C to 50°C.

[0050] In the present invention, "breakdown" refers to the point where, when a water slurry of a ground composition is measured by RVA, the differential value of the viscosity measured during the temperature rise stage passes the peak viscosity, changes from an increase to a decrease, and then changes back to an increase. In the present invention, "viscosity at breakdown" refers to the minimum viscosity at the point where the differential value of the viscosity measured during the temperature rise stage changes from an increase to a decrease, and then changes back to an increase. Typically, it refers to the minimum viscosity at the point where the measured viscosity changes from an increase to a decrease, and then changes back to an increase. Therefore, if there is no decrease in viscosity from the maximum viscosity, the maximum viscosity and the viscosity at breakdown will be the same value. Furthermore, if there is a slight decrease in viscosity from the maximum viscosity, the ratio of the viscosity at breakdown to the maximum viscosity will be close to 1. However, when the viscosity transition spectrum is evaluated as a whole, even if the differential value (or viscosity) of the viscosity transition changes from a decrease to an increase, if the differential value (or viscosity) of the viscosity transition immediately thereafter changes from an increase to a decrease again, and it is evaluated as being merely a baseline fluctuation, such a viscosity is not considered to be the viscosity at breakdown.

[0051] When the water slurry of the ground composition is measured by RVA under the above-mentioned temperature change profile, the "first breakdown viscosity" (cp) refers to the lowest breakdown viscosity that appears between the first peak viscosity that appears in the temperature-raising step a1 from 50°C to 90°C and the second peak viscosity that appears in the temperature-raising step a2 from 90°C to 140°C. The first breakdown viscosity may appear in the temperature-raising step a1 from 50°C to 90°C, or in the temperature-raising step a2 from 90°C to 140°C. The "second breakdown viscosity" (cp) refers to the lowest breakdown viscosity that appears between the second peak viscosity that appears in the temperature-raising step a2 from 90°C to 140°C and the end of the temperature-raising step a2. The "third breakdown viscosity" (cp) refers to the lowest breakdown viscosity that appears in the temperature-lowering step b from 140°C to 50°C.

[0052] 1st peak viscosity When the composition of the present invention is subjected to RVA measurement of a water slurry of the ground composition, the first peak viscosity measured in the temperature-raising stage a1 is preferably within a predetermined range. Specifically, the first peak viscosity of the composition of the present invention is not particularly limited, but is preferably greater than 100 cp, and the upper limit is not particularly limited, but is preferably 10,000 cp or less. More specifically, the lower limit of the first peak viscosity is not particularly limited, but can be typically greater than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more. Meanwhile, the upper limit of the first peak viscosity is not particularly limited, but can be typically 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less. If the viscosity of the composition is too high to measure the first peak viscosity, the first peak viscosity exceeds the upper limit and is therefore considered undesirable.

[0053] Viscosity at 1st breakdown The composition of the present invention may have a first breakdown viscosity, measured by RVA on a water slurry of the ground composition, within a predetermined range. Specifically, the first breakdown viscosity of the composition of the present invention is not particularly limited, but can be, for example, 10 cP or more and 8000 cP or less. More specifically, the lower limit of the first breakdown viscosity is not particularly limited, but can be, for example, 10 cP or more, 20 cP or more, 30 cP or more, 40 cP or more, 50 cP or more, 100 cP or more, 190 cP or more, 200 cP or more, or 500 cP or more. Meanwhile, the upper limit of the first breakdown viscosity is not particularly limited, but can be, for example, 8000 cP or less, 6000 cP or less, 4000 cP or less, or 3000 cP or less. Note that if the viscosity of the composition is too high to measure the first breakdown viscosity, the first breakdown viscosity exceeds the upper limit and is considered undesirable.

[0054] - Decrease rate of viscosity at 1st breakdown relative to 1st peak viscosity One of the characteristics of the composition of the present invention is that, when an aqueous slurry of the ground composition is measured by RVA, the rate of decrease in viscosity at the first breakdown relative to the first peak viscosity is equal to or greater than a predetermined value. Here, the rate of decrease in viscosity at the first breakdown relative to the first peak viscosity (sometimes referred to as the "viscosity decrease rate") is a ratio defined as {(first peak viscosity) - (viscosity at the first breakdown)} / (first peak viscosity). For example, if the first peak viscosity is 1000 cp and the first breakdown viscosity is 500 cp, the viscosity decrease rate is 50%. This viscosity decrease rate typically corresponds to "(first peak viscosity) - (the lowest viscosity measured between the first peak viscosity and the second peak viscosity) / (first peak viscosity)." Specifically, the rate of decrease in viscosity at the first breakdown relative to the first peak viscosity of the composition of the present invention is typically in the range of 10% to 100%. More specifically, the lower limit of this ratio is typically 10% or greater. Among these, 13% or more, 15% or more, 17% or more, or 20% or more is preferred. While the underlying mechanism is unclear, it is believed that the special viscosity characteristics make it easier to incorporate bubbles of an appropriate size within the composition, resulting in a composition with a well-balanced bubble structure and excellent swelling properties. While the upper limit of this ratio is not particularly limited, it can usually be 100%, 100% or less, or 90% or less. If the viscosity of the composition is too high to measure the first peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0055] 2nd peak viscosity When the composition of the present invention is subjected to RVA measurement of a water slurry of the ground composition, the second peak viscosity measured during the temperature-raising step a2 is preferably within a predetermined range. Specifically, the second peak viscosity of the composition of the present invention is preferably, but not limited to, greater than 100 cp and less than 10,000 cp. More specifically, the lower limit of the second peak viscosity is not particularly limited, but can typically be greater than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more. Meanwhile, the upper limit of the second peak viscosity is not particularly limited, but can typically be 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less. If the viscosity of the composition is too high to measure the second peak viscosity, the second peak viscosity exceeds the upper limit and is considered undesirable.

[0056] 1st peak viscosity / 2nd peak viscosity ratio The composition of the present invention preferably has a 1st peak viscosity / 2nd peak viscosity ratio of a predetermined value or more when an aqueous slurry of the pulverized composition is measured by RVA. Here, the 1st peak viscosity / 2nd peak viscosity ratio is the ratio defined as {(1st peak viscosity)} / (2nd peak viscosity). Specifically, the 1st peak viscosity / 2nd peak viscosity ratio of the composition of the present invention is preferably 0.1 or more, and although there is no particular upper limit, it is preferably 100 or less. More specifically, the lower limit of this ratio is usually preferably 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more. Although the mechanism behind this is unclear, it is thought that by containing a relatively high content of carbohydrates (preferably soluble carbohydrates) relative to the plant viscous components (particularly plant polysaccharides, preferably psyllium), the moisture that the plant polysaccharides can retain is adjusted, resulting in good quality. On the other hand, the upper limit of this ratio is not particularly limited, and can be, for example, 100 or less, or 50 or less, or 10 or less, or 7.0 or less, or 5.0 or less, or 3.0 or less. If the viscosity of the composition is too high to measure the 1st peak viscosity and, as a result, the 1st peak viscosity / 2nd peak viscosity ratio cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore considered undesirable.

[0057] · Viscosity at 2nd breakdown The composition of the present invention may have a second breakdown viscosity, measured by RVA on a water slurry of the ground composition, within a predetermined range. Specifically, the second breakdown viscosity of the composition of the present invention is not particularly limited, but can be, for example, 1 cP or more and 1000 cP or less. More specifically, the lower limit of the second breakdown viscosity is not particularly limited, but can be, for example, 1 cP or more, 2 cP or more, 3 cP or more, 4 cP or more, or 5 cP or more. Meanwhile, the upper limit of the second breakdown viscosity is not particularly limited, but can usually be 1000 cP or less, 800 cP or less, or 600 cP or less. Note that if the viscosity of the composition is too high to measure the second breakdown viscosity, the second breakdown viscosity exceeds the upper limit and is considered undesirable.

[0058] - Viscosity reduction rate of the second breakdown viscosity relative to the second peak viscosity The composition of the present invention preferably exhibits a predetermined or greater reduction rate of the viscosity at the second breakdown relative to the second peak viscosity when an aqueous slurry of the ground composition is measured by RVA. Here, the reduction rate of the viscosity at the second breakdown relative to the second peak viscosity (sometimes referred to as the "viscosity reduction rate") is a ratio defined as {(second peak viscosity) - (second breakdown viscosity)} / (first peak viscosity). This viscosity reduction rate typically corresponds to "(second peak viscosity) - (the minimum viscosity measured between the second peak viscosity and the end of the temperature-raising stage a2) / (second peak viscosity)." Specifically, the viscosity reduction rate of the viscosity at the second breakdown relative to the second peak viscosity of the composition of the present invention is preferably in the range of, for example, 60% or more and 100% or less. More specifically, the lower limit of this ratio is typically 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, or 85% or more. Although the mechanism is unclear, it is believed that a relatively high soluble carbohydrate content relative to the starch content results in a composition with special viscosity characteristics and excellent swelling properties with a well-balanced air bubble structure. The upper limit of this ratio is not particularly limited, but it can usually be 100%, or less than 100%, or less than 90%. If the viscosity of the composition is too high to measure the second peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0059] 3rd peak viscosity When the composition of the present invention is subjected to RVA measurement of a water slurry of the ground composition, the third peak viscosity measured during the temperature-lowering stage b is preferably a predetermined value or less. Specifically, the third peak viscosity of the composition of the present invention is not particularly limited, but can be, for example, in the range of 10 cP to 10,000 cP. More specifically, the lower limit of the third peak viscosity is not particularly limited, but can be, for example, 10 cP or more, 30 cP or more, or 50 cP or more. Meanwhile, the upper limit of the third peak viscosity is not particularly limited, but can be, for example, 10,000 cP or less, 8,000 cP or less, 7,000 cP or less, 6,000 cP or less, 5,000 cP or less, 4,000 cP or less, or 3,000 cP or less. If the viscosity of the composition is too high to measure the third peak viscosity, the third peak viscosity exceeds the upper limit and is considered undesirable.

[0060] Viscosity reduction rate of the 3rd breakdown viscosity relative to the 3rd peak viscosity When an aqueous slurry of the pulverized composition is measured by RVA, the composition of the present invention preferably has a viscosity reduction rate of 3rd breakdown relative to 3rd peak viscosity of a predetermined value or less. Here, the viscosity reduction rate of 3rd breakdown relative to 3rd peak viscosity (sometimes referred to as "viscosity reduction rate") is a ratio defined as {(3rd peak viscosity) - (3rd breakdown viscosity)} / (3rd peak viscosity). This viscosity reduction rate typically corresponds to "(3rd peak viscosity) - (minimum viscosity measured from the 3rd peak viscosity until the end of temperature-lowering stage b) / (3rd peak viscosity)." Specifically, the viscosity reduction rate of the 3rd breakdown viscosity relative to 3rd peak viscosity of the composition of the present invention is, for example, 50% or less. The lower limit is not particularly limited, but can be, for example, 0% or more. More specifically, the upper limit of this ratio is typically 50% or less, or 40% or less, or 30% or less, or 20% or less, or 10% or less. Although the mechanism is unclear, it is believed that a relatively high soluble carbohydrate content relative to the starch content results in a composition with special viscosity characteristics and excellent swelling properties with a well-balanced air bubble content. Furthermore, by including a certain level of starch, this value falls within a preferred range, and the swelling state may be maintained even after heat treatment. Meanwhile, the lower limit of this ratio is not particularly limited, but it can be, for example, 0%, or 0% or more, or 1% or more, or 5% or more. If the viscosity of the composition is too high to measure the third peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0061] Ratio of 3rd peak viscosity to 2nd breakdown viscosity A preferred feature of the composition of the present invention is that, when an aqueous slurry of the ground composition is measured by RVA, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity ((3rd peak viscosity) / (2nd breakdown viscosity)) is within a predetermined range. Specifically, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the composition of the present invention is usually 100 or less, and the lower limit is not particularly limited, but can be, for example, 0. More specifically, the upper limit of this ratio is usually 100 or less. It is particularly preferably 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less. If this ratio exceeds the upper limit, the balance of the bubbles may be poor. Note that if the viscosity of the composition is too high to measure the 3rd peak viscosity, and as a result the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity cannot be calculated, this ratio is deemed to exceed the upper limit and to be unsuitable. On the other hand, the lower limit is not particularly limited, but can be, for example, 0 or 0 or more.

[0062] [Dietary fiber] The dietary fiber content of the composition of the present invention is preferably within a predetermined range. Specifically, the dietary fiber content of the composition of the present invention is, for example, 3.0% by mass or more in wet mass equivalent, and although the upper limit is not limited, it can be, for example, less than 40% by mass. More specifically, the lower limit is preferably 3.0% by mass or more in wet mass equivalent, and more preferably 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, particularly preferably 10.0% by mass or more. Meanwhile, although the upper limit is not particularly limited, it can be, for example, 40% by mass or less, or 35% by mass or less, or 30% by mass or less in wet mass equivalent.

[0063] In addition, the composition of the present invention preferably has a soluble dietary fiber content within a predetermined range. Specifically, the soluble dietary fiber content of the composition of the present invention is, for example, 0.5% by mass or more in wet mass equivalent, and although the upper limit is not limited, it can be, for example, less than 40% by mass. More specifically, the lower limit is preferably 0.5% by mass or more in wet mass equivalent, and more preferably 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, or 5.0% by mass or more. Meanwhile, although the upper limit is not particularly limited, it can be, for example, 40% by mass or less, or 35% by mass or less, or 30% by mass or less in wet mass equivalent.

[0064] "Dietary fiber content (total dietary fiber, which is the sum of soluble and insoluble dietary fiber content)," "soluble dietary fiber," and "insoluble dietary fiber" are measured using the modified Prosky method in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision).

[0065] The origin of the dietary fiber contained in the composition of the present invention is not particularly limited, and it may be derived from various natural materials, such as edible plants containing dietary fiber, or may be synthetic. When derived from natural materials, the dietary fiber contained in the various materials may be isolated and purified before use, or the material containing such dietary fiber may be used as is. Preferably, the dietary fiber is contained in various materials (particularly pulses and / or millet). For example, dietary fiber derived from cereals (particularly pulses), pulses, potatoes, vegetables, nuts, and fruits can be used. From the viewpoint of the texture of the composition, pulses or pulses are more preferred, pulses are even more preferred, mung beans are preferred, peas are particularly preferred, and yellow peas are most preferred. As for pulses and / or millet, oats are preferred, quinoa is preferred, and millet is particularly preferred. It is preferable that the ratio of insoluble dietary fiber to the total dietary fiber content of pulses and / or millet is equal to or greater than a predetermined value. Details will be provided below.

[0066] Specifically, the ratio of the total content of legume-derived dietary fiber and / or cereal-derived dietary fiber (preferably the legume dietary fiber content) to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 5% by mass or more, and preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less. In addition, the ratio of the total content of legume-derived dietary fiber to the total dietary fiber content of the entire composition may satisfy the above ratio, the ratio of the total content of miscellaneous grain-derived dietary fiber may satisfy the above ratio, or the ratio of the total content of legume-derived dietary fiber and miscellaneous grain-derived dietary fiber may satisfy the above ratio.

[0067] When using dietary fiber derived from beans, the beans may be used with or without the seed coat, but using beans with the seed coat is preferable because they contain more dietary fiber. Similarly, when using dietary fiber derived from millet, the millet may be used with or without the bran, but using millet with the bran is preferable because it contains more dietary fiber. When using the seed coat and / or bran separately, protein fractions and carbohydrates may be removed, but from the viewpoint of maintaining the desirable flavor of the raw materials, it is preferable to use the seed coat and / or bran as is without any removal treatment. From this viewpoint, the protein content in the seed coat and / or bran is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass relative to 100% by mass of the protein content in the seed coat and / or bran that has not been removed. Similarly, the carbohydrate content in the seed coat and / or bran is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass relative to 100% by mass of the carbohydrate content in the seed coat and / or bran that has not been removed.

[0068] Furthermore, the composition of the present invention preferably contains a certain proportion or more of dietary fiber derived from psyllium husk. Specifically, the ratio of the dietary fiber derived from psyllium husk to the total dietary fiber content of the entire composition can be, for example, in the range of 1% by mass to 100% by mass. More specifically, the lower limit of this ratio is typically 1% by mass or more, more preferably 2% by mass or more, or 3% by mass or more, or 4% 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 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is typically 100% by mass or less, or 90% by mass or less, or 80% by mass or less. As long as the plant fiber satisfies the above content, it may be isolated and purified from the dietary fiber contained in psyllium husk, or a material containing such dietary fiber may be used as is. Of these, the dietary fiber contained in psyllium husk is preferred.

[0069] Furthermore, the dietary fiber in the composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state where it is contained in pulses and / or miscellaneous grains. Specifically, the ratio of the dietary fiber content incorporated into the composition in a state where it is contained in pulses and / or miscellaneous grains to the total dietary fiber content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 10% by mass or more, and preferably 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less. In particular, it is preferable that the ratio of the dietary fiber content incorporated into the composition in a state where it is contained in pulses and / or miscellaneous grains to the total dietary fiber content of the entire composition satisfies the above-mentioned specification, and it is preferable that the dietary fiber satisfies the above-mentioned specification when it is insoluble dietary fiber. In addition, the ratio of the dietary fiber content contained in the beans to the total dietary fiber content of the entire composition may satisfy the above ratio, the ratio of the dietary fiber content contained in the grains may satisfy the above ratio, or the ratio of the dietary fiber content contained in the beans and grains may satisfy the above ratio.

[0070] The composition of the dietary fiber contained in the composition of the present invention is not particularly limited. However, when the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber is equal to or greater than a certain value, the effects of the present invention are more likely to be achieved. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber can be, for example, in the range of 5% by mass to 100% by mass in terms of wet mass. More specifically, it is usually 5% by mass or more, preferably 10% by mass or more, or 30% by mass or more.

[0071] [protein] A preferred feature of the composition of the present invention is that the protein content of the composition is within a predetermined range. By including a protein content equal to or greater than a predetermined percentage, the composition of the present invention is more likely to achieve the effects of the present invention and is also preferable because it provides resistance when torn by hand. While the underlying mechanism is unclear, it is possible that the aggregate structure formed by the soluble carbohydrate and starch in the composition is developed into a desirable shape and size by the action of protein, and that dietary fiber (preferably dietary fiber derived from psyllium husk) aids in the development of this shape and size through an interaction that forms a structure completely different from previously known protein networks, such as gluten, resulting in the effects of the present invention.

[0072] Specifically, the protein content of the composition of the present invention is preferably in the range of, for example, 0.1% by mass or more and 40% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 0.1% by mass or more. It is also preferably 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, or 18% by mass or more. On the other hand, the upper limit is not particularly limited, but may be, for example, 40% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less.

[0073] The origin of the protein in the composition of the present invention is not particularly limited. Examples include proteins derived from plants and animals, but proteins derived from pulses and / or millet are preferred. Specifically, the ratio of the total content of pulse-derived and / or millet-derived proteins (preferably the content of pulse-derived proteins) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and particularly preferably 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. As pulse-derived proteins, those derived from mung beans are preferred, particularly those derived from peas, and most preferably those derived from yellow peas. As the millet-derived protein, oat-derived protein is preferred, quinoa-derived protein is preferred, and millet-derived protein is particularly preferred. Also, the ratio of the total content of pulse-derived proteins to the total protein content of the entire composition may satisfy the above ratio, or the ratio of the total content of pulse-derived proteins and millet-derived proteins may satisfy the above ratio.

[0074] The protein in the composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state contained in pulses and / or millet. Specifically, the ratio of the total protein content incorporated into the composition in a state contained in pulses and / or millet (preferably the protein content incorporated into pulses) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. In addition, the ratio of the protein content contained in the beans to the total protein content of the entire composition may satisfy the above ratio, the ratio of the protein content contained in the miscellaneous grains may satisfy the above ratio, or the ratio of the protein content contained in the beans and miscellaneous grains may satisfy the above ratio.

[0075] As described below, it is preferable to use starch that has been processed to a low degree, such that a certain percentage of starch granules remain, while it is preferable to use protein that has been processed to a certain degree (for example, thermally denatured at temperatures of 60°C or higher, 70°C or higher, or 80°C or higher). Specifically, the ratio of the total content of processed proteins derived from pulses and / or cereals (preferably processed proteins derived from pulses) to the total protein content of the entire composition is usually 0% by mass or higher, preferably 10% by mass or higher, and usually 100% by mass or lower. More specifically, the lower limit is usually 0% by mass or higher, preferably 10% by mass or higher, 20% by mass or higher, 30% by mass or higher, 40% by mass or higher, 50% by mass or higher, 60% by mass or higher, 70% by mass or higher, 80% by mass or higher, or 90% by mass or higher. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or lower.

[0076] Furthermore, when the composition of the present invention contains processed proteins, the processed proteins may be those that have been subjected to some processing treatment while contained in pulses and / or millet (preferably while contained in pulses). Specifically, the ratio of the total content of proteins processed while contained in pulses and / or millet (preferably while contained in pulses) to the total protein content of the entire composition is usually 0% by mass or more, preferably 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or less. In addition, the content of processed protein in the composition of the present invention may be such that the content of processed protein derived from beans and / or millet satisfies the above ratio, or the content of processed protein contained in beans and / or millet may satisfy the above ratio.

[0077] The composition of the present invention can have a ratio of protein content to plant viscous components (particularly plant polysaccharide content) within a predetermined range. Specifically, the ratio of carbohydrate content to plant polysaccharide content of the composition can be, for example, in the range of 0.5 to 400. More specifically, the lower limit of this ratio can be typically 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. On the other hand, the upper limit of this ratio is not particularly limited, but is typically 400 or less, 300 or less, or 200 or less. The plant polysaccharide is not particularly limited, but is preferably psyllium husk. Specific embodiments of the plant polysaccharide are as described above.

[0078] In the present invention, the protein content in the composition is measured by multiplying the total nitrogen ratio measured using the combustion method (modified Dumas method) specified in the Food Labeling Act (Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)) by the "nitrogen-protein conversion factor."

[0079] [Protein PDI] The composition of the present invention is more preferable because the solubility of the protein contained therein is reduced, thereby providing the effects of the present invention while also providing resistance when torn by hand. While the mechanism behind this is unclear, it is believed that the insolubilized protein affects the structure composed of soluble carbohydrates and starch. Specifically, the PDI (protein dispersibility index) value of the composition of the present invention is preferably, for example, 0% by mass or more and less than 55% by mass. Specifically, the upper limit of the PDI value is typically less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or 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. Meanwhile, the lower limit of the PDI value is not particularly limited, but can typically be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0080] The protein dispersibility index (PDI) is an index of protein solubility and can be calculated as the percentage of water-soluble nitrogen relative to the total nitrogen content of the entire composition (water-soluble nitrogen content / total nitrogen content of the entire composition × 100 (%)). Specifically, a 20-fold volume of water is added to the sample and crushed (disintegrated using a Microtech Nichion NS-310E3 homogenizer at 8500 rpm for 10 minutes). The total nitrogen content of the resulting crushed solution is multiplied by 20 to determine the total nitrogen content of the entire composition. The crushed solution is then centrifuged (at 3000 G for 10 minutes). The total nitrogen content of the resulting supernatant is multiplied by 20 to determine the water-soluble nitrogen content, thereby calculating the PDI value of the composition. The total nitrogen content is measured using the combustion method (modified Dumas method) specified in the Food Labeling Act ("Food Labeling Standards" (March 30, 2015, Food Labeling Table No. 139)).

[0081] It is preferable to use a protein (processed protein) that has been subjected to some kind of processing (e.g., ultrasonic treatment, shear kneading treatment, heat treatment, etc.) rather than a natural protein as the protein in the composition of the present invention. The use of a processed protein may impart resistance to the composition of the present invention when torn by hand and may facilitate the achievement of the effects of the present invention. It is particularly preferable to use such a processed protein that has been processed until the protein is partially or completely denatured. Denaturation treatments include heat treatment and electrical treatment, and specifically, the protein is preferably heated until it is thermally denatured (e.g., heated at a temperature of 60°C or higher, 70°C or higher, or 80°C or higher). Although the mechanism behind this is unclear, it is possible that the processed protein crosslinks components such as starch, contributing to the development of a preferred shape and size of an aggregate structure that is thought to be formed by the protein acting on the structure composed of soluble carbohydrates and starch in the composition. Such processed proteins are not particularly limited, but isolated pure products may be processed and incorporated into the composition, but it is preferable that the proteins are processed in a state contained in beans and / or cereals and incorporated into the composition.

[0082] When processing proteins (preferably by heat processing), the isolated pure product may be processed alone, or the protein-containing food material may be processed, but as will be described later, it is preferable to use starch that has been processed to a low degree so that a certain percentage of starch granules remains, so it is convenient to process the isolated pure product alone. For example, a method can be used in which protein derived from beans is isolated and processed, and then mixed with an edible plant that has been separately micronized.

[0083] The composition of the present invention can have a ratio of protein content to soluble carbohydrate content within a predetermined range. Specifically, the ratio of carbohydrate content to plant viscous component (particularly plant polysaccharide) content of the composition can be, for example, in the range of 0 to 20. More specifically, the upper limit can usually be 20 or less, 17 or less, or 15 or less. On the other hand, the lower limit of this ratio is not particularly limited, but can usually be 0 or more, 0.1 or more, 0.2 or more, 0.2 or more, 0.3 or more, or 0.4 or more. The soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and / or disaccharides. Specific embodiments of the soluble carbohydrate are as described above.

[0084] [Dry basis moisture content] A preferred feature of the composition of the present invention is that the dry weight moisture content of the composition is within a predetermined range. Specifically, the dry weight moisture content of the composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass. More specifically, the upper limit of the dry weight moisture content of the composition of the present invention is usually less than 150% by mass, but may be less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, and particularly less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content in the composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. The dry weight moisture content in the composition of the present invention may be derived from various components of the composition, or may be derived from further added water. Furthermore, if the dry weight moisture content contained in the dough composition before processing is high, a step of adjusting it to the above-mentioned value by adopting a drying treatment or the like can be adopted.

[0085] Furthermore, it is preferable that a fermented leavened composition (such as bread or bread-like food) produced by a production method including a fermentation step (particularly a fermentation step using yeast) have a relatively high dry weight moisture content. Specifically, the dry weight moisture content of the fermented leavened composition can be, for example, in the range of 20% by mass or more and less than 150% by mass. More specifically, the upper limit may usually be less than 150% by mass, particularly less than 125% by mass or less than 110% by mass. On the other hand, the lower limit is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more.

[0086] In the present invention, "moisture content on a dry basis" refers to the ratio of the total amount of moisture derived from the ingredients of the composition of the present invention and any additional moisture to the total amount of solids. This value is measured by heating to 90°C using a vacuum heating drying method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has been brought to constant weight and weighed (W1). The weighing container is then placed, either with the lid removed or with the mouth open, in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure. The door is then closed, and the vacuum pump is activated to dry the sample at the predetermined reduced pressure for a set period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to atmospheric pressure, the weighing container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the moisture content (dry basis moisture content) (% by mass) is calculated using the following formula:

[0087]

number

[0088] [Molecular weight distribution curve MWDC 3.0-6.0 Characteristics related to The composition of the present invention is characterized by a molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 3.0 or more and less than 6.0, which is obtained by analyzing the component obtained by treating the component in the following [Procedure b] under the following [Condition B]. 3.0-6.0) preferably has the following features: [Step b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with 0.003% by mass of α-amylase and 0.003% by mass of glucoamylase at 37°C for 20 hours to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The component obtained by treating the composition according to the above [Procedure b] is dissolved in 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37°C for 30 minutes. After that, an equal volume of water and an equal volume of eluent are added, and the solution is filtered through a 5 μm filter. 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0089] In the present invention, the term "molecular weight distribution" or "molecular weight distribution curve" refers to a distribution diagram obtained by plotting logarithms of molecular weight at equal intervals on the horizontal axis (X-axis) and plotting the percentage (%) of the measured value at each logarithm of molecular weight relative to the total RI detector measured values ​​over the entire measurement range on the vertical axis (Y-axis). Furthermore, when calculating the area under the curve from a molecular weight distribution curve obtained by analyzing components processed by the following [Procedure b] under the following [Condition B], the entire curve is numerically corrected so that the lowest value within the measurement range is 0, and then the logarithms of molecular weight are plotted at equal intervals on the horizontal axis (X-axis) to calculate the area under the curve. This allows for appropriate evaluation of low-molecular-weight fractions, which have a significant impact on quality but are underestimated when calculated in terms of molecular weight. Taking advantage of the property that the logarithm of molecular weight is proportional to the elution time, a molecular weight distribution curve in the present invention in which logarithms of molecular weight are plotted at equal intervals can be obtained by comparing the elution time of measured values ​​obtained by analysis every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL / min with the elution time of a linear standard pullulan marker of known molecular weight and converting it into logarithms of molecular weight.

[0090] Step b: In [Step b], the composition is ground, and then a 5% by mass aqueous suspension of the composition is treated with 0.003% by mass of α-amylase and 0.003% by mass of glucoamylase at 37°C for 20 hours to obtain an ethanol-insoluble, dimethyl sulfoxide-soluble component. The technical significance of [Step b] is that by hydrolyzing starch with amylase and glucoamylase and purifying the polysaccharides excluding starch by utilizing their ethanol-insoluble, dimethyl sulfoxide-soluble properties, a component (sometimes referred to as "component obtained by treatment with Step b") containing an increased concentration of polysaccharides excluding starch (e.g., polysaccharides derived from psyllium seeds) is obtained, thereby preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis.

[0091] The crushing process in this [Step b] may be carried out by any method that can sufficiently homogenize the composition, for example, using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) at 25,000 rpm for 30 seconds.

[0092] Furthermore, in this [Step b], in order to prevent column clogging due to compositions containing particularly high amounts of lipids (e.g., compositions having a total fat content of 10% by mass or more, particularly 15% by mass or more, and particularly 20% by mass or more, calculated on a dry weight basis), a degreasing treatment using hexane may be optionally performed. In this case, for example, the following procedure may be performed: (i) the pulverized composition is treated with a 20-fold amount of hexane (CAS110-54-3, Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed. Next, (ii) the mixture is centrifuged (4300 rpm for 3 minutes: swing rotor) to remove the supernatant. In order to avoid leaving any residual fats, it is preferable to perform steps (i) and (ii) twice.

[0093] Furthermore, in [Step b], a 5% by mass aqueous suspension of the ground composition (or ground and defatted composition) is treated with 0.003% by mass of α-amylase and 0.003% by mass of glucoamylase at 37°C for 20 hours to extract ethanol-insoluble and dimethyl sulfoxide-soluble components from the suspension, but this can be done as follows, for example and without limitation: (i) To a composition that has been ground and then optionally defatted, 20 times the amount of distilled water based on the amount of ground composition used initially is added, so that the α-amylase (Sigma, α-Amylase from Bacillus sp., product number A6380) and glucoamylase (Toyobo, Glucoamylase, product number 49811-26) content is adjusted to 0.003% by mass, and the resulting suspension is incubated at 90°C for 15 minutes with stirring, followed by 20 hours at 37°C. Then, 0.2 g of NaCl is added to the treatment solution, mixed, and then centrifuged (using a swing rotor at 4000 rpm for 3 minutes) to recover the resulting supernatant (a solution excluding the enzyme-treated pulverized composition (this may also be referred to as the "α-amylase-glucoamylase-treated solution"). Subsequently, (ii) a double volume of 99.5% ethanol is added to the resulting α-amylase-glucoamylase-treated solution, mixed, and then centrifuged (using a swing rotor at 4000 rpm for 3 minutes) to recover the precipitate fraction, which is an ethanol-insoluble component. Then, (iii) 15 times the amount of dimethyl sulfoxide (CAS67-68-5, Fujifilm Wako Pure Chemical Industries, Ltd.) based on the amount of the ground composition originally used is added to the recovered precipitate fraction, and the mixture is stirred and incubated at 90°C for 15 minutes to dissolve the mixture. The resulting solution is centrifuged (using a swing rotor at 4000 rpm for 3 minutes) to recover the supernatant (a dimethyl sulfoxide solution in which the dimethyl sulfoxide-soluble components of the composition are dissolved (this may also be referred to as the "dimethyl sulfoxide solution" as appropriate)), and the dimethyl sulfoxide solution is obtained.Next, (iv) add three volumes of 99.5% ethanol to the obtained dimethyl sulfoxide solution, mix, and then centrifuge (processing at 4000 rpm for 3 minutes using a swing rotor) to recover the precipitate fraction, which is the ethanol-insoluble component. Then, (iii) repeat (ii) three times, and finally dry the obtained precipitate under reduced pressure, thereby obtaining the ethanol-insoluble and dimethyl sulfoxide-soluble component from the pulverized composition (or pulverized defatted composition).

[0094] ·[Condition B]: The [Condition B] is a condition in which the component obtained by treating the composition according to the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, the solution is allowed to stand at 37°C for 30 minutes, and then an equal volume of water and an equal volume of an eluent are added. The solution is then filtered through a 5 μm filter, and 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0095] The technical significance of such [Condition B] is that by removing insoluble coarse foreign matter by filtration from polysaccharides dissolved in water under alkaline conditions, column clogging during gel filtration chromatography is prevented, thereby improving the accuracy and reproducibility of the analysis.

[0096] Gel filtration chromatography: In the present invention, the component obtained by treatment in [Procedure b] is subjected to gel filtration chromatography with the filtrate obtained under [Condition B], and the molecular weight distribution in the range of logarithm of molecular weight of 3.0 or more and less than 6.0 is measured. The molecular weight distribution curve thus obtained is analyzed after data correction so that the minimum value in the measurement range is 0, and the molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 3.0 or more and less than 6.0 is obtained. 3.0-6.0) can be obtained. Therefore, it is desirable to set the gel filtration chromatography appropriately so that these values ​​can be obtained. Specifically, the total value of the signal intensity (measured by the RI detector) of the entire molecular weight distribution curve in the range of molecular weight logarithm of 3.0 or more and less than 6.0 is used as the denominator to calculate the signal intensity ratio for each molecular weight logarithm, and the mass average molecular weight is calculated by summing the values ​​obtained by multiplying the molecular weight converted from the molecular weight logarithm in the entire range by the signal intensity ratio. Similarly, the molecular weight distribution curve (MWDC 3.5-6.5 ) can be obtained.

[0097] For this reason, in the present invention, it is preferable to use a gel filtration column for gel filtration chromatography that combines a gel filtration column with a logarithmic molecular weight exclusion limit (Da) of 3.0 or more but less than 6.0 and a gel filtration column with a logarithmic molecular weight exclusion limit (Da) of 6.0 or more. It is also more preferable to use multiple gel filtration columns with different exclusion limits within the above range, connected in series (tandem) from the upstream side of the analysis in descending order of molecular weight exclusion limit. This configuration allows components with relatively small logarithmic molecular weights (3.0 or more but less than 6.0) to be measured (e.g., starch, psyllium husks) from components with larger logarithmic molecular weights (6.0 or more) to be appropriately measured.

[0098] A specific example of such a combination of gel filtration columns is a combination of the following four columns connected in series. 5.0-6.5 When measuring, for example, a combination of the following four columns connected in series is preferred. TOYOPEARL HW-75S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 7.7 Da, average pore diameter 100 nm or more, Φ2 cm x 30 cm): 2 pieces. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 6.6 Da, average pore size 100 nm, Φ2 cm x 30 cm): 1 tube TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 5.8 Da, average pore size 50 nm, Φ2 cm x 30 cm): 1 tube

[0099] The molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm of 3.0 or more and less than 6.0 is 3.0-6.0 In the above method, when measuring the logarithmic molecular weight value of the peak apex in the 1st MP and the logarithmic molecular weight value of the peak apex in the 2nd MP, for example, a combination of the following four columns connected in series is preferred. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 6.6 Da, average pore size 100 nm, Φ2 cm x 30 cm): 1 tube TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 5.8 Da, average pore size 50 nm, Φ2 cm x 30 cm): 1 tube TOYOPEARL HW-50S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 4.9 Da, average pore size 12.5 nm, Φ2 cm x 30 cm): 2 tubes

[0100] The eluent for gel filtration chromatography is not limited, but for example, 0.05M NaOH / 0.2% NaCl can be used.

[0101] The conditions for gel filtration chromatography are not limited, but for example, analysis can be performed at an oven temperature of 40° C., a flow rate of 1 mL / min, and a unit time of every 0.5 seconds.

[0102] The detection device for gel filtration chromatography is not limited to, but may be, for example, an RI detector (RI-8021 manufactured by Tosoh Corporation).

[0103] Specific examples of data analysis methods for gel filtration chromatography include, but are not limited to, the following: Specifically, among the measured values ​​obtained from the detection device, values ​​within the logarithmic range of molecular weight to be measured (3.0 or more and less than 6.0) are corrected so that the lowest value within the measurement range is 0, and then a calibration curve is created from the peak-top elution times of two linear standard pullulan markers for size exclusion chromatography with peak-top molecular weights of 1,660,000 and 380,000 (e.g., Showa Denko's P400 (DP2200, MW380,000) and P1600 (DP9650, MW1,660,000)), and each elution time is converted to a logarithmic value of the mass molecular weight (sometimes referred to as a molecular weight logarithm or mass molecular weight logarithm), taking advantage of the property that the molecular weight logarithm is proportional to the elution time. By converting the elution time (more specifically, the elution time obtained by analyzing every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL / min) into a logarithmic molecular weight in this way, measurement data can be obtained in which the logarithmic molecular weights are distributed at even intervals. Furthermore, by expressing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage, where the sum of the detector measurements at each elution time within any logarithmic molecular weight range to be measured (e.g., 3.5 or more and less than 8.0) is taken as 100, the molecular weight distribution of the measured sample (X-axis: logarithmic molecular weight, Y-axis: percentage (%) of the measured values ​​at each logarithmic molecular weight relative to the total RI detector measurements over the entire measurement range) can be calculated, and a molecular weight distribution curve can be created. Similarly, a molecular weight distribution curve (MWDC) for the logarithmic molecular weight range of 3.5 or more and less than 6.5 can be obtained. 3.5-6.5 ) can be created.

[0104] Furthermore, the composition of the present invention has the molecular weight distribution curve MWDC. 3.0-6.0In the composition of the present invention, a preferable feature is that the ratio of the sum of the detection intensities of the 1stMP and the 2ndMP to the detection intensity of the logarithm of molecular weight 3.5 (hereinafter referred to as "1stMP + 2ndMP / logarithm of molecular weight 3.5") is within a predetermined range. Specifically, the 1stMP + 2ndMP / logarithm of molecular weight 3.5 of the composition of the present invention is usually 0.1 or more, and the upper limit is not particularly limited, but can be, for example, 30 or less. More specifically, the lower limit is preferably, for example, 0.1 or more, 0.2 or more, or 0.3 or more. When this value is equal to or greater than the lower limit, the effects of the present invention can be more easily achieved, or resistance when torn by hand can be more easily imparted. On the other hand, the upper limit is not particularly limited, but can be, for example, 30 or less, 25 or less, or 20 or less.

[0105] The composition of the present invention has the molecular weight distribution curve MWDC 3.0-6.0 In the above, when the peak with the largest logarithm of molecular weight is defined as "1stMP" and the peak with the second largest logarithm of molecular weight is defined as "2sdMP," the ratio of the logarithm of molecular weight at the peak apex of 2ndMP (hereinafter referred to as "logarithm of molecular weight of 2ndMP") to the logarithm of molecular weight at the peak apex of 1stMP (hereinafter referred to as "logarithm of molecular weight of 1stMP") (hereinafter referred to as "logarithm of molecular weight of 2ndMP") is preferably within a predetermined range (hereinafter referred to as "logarithm of molecular weight of 2ndMP / logarithm of molecular weight of 1stMP" or "2ndMP / 1stMP"). Specifically, the 2ndMP / 1stMP ratio of the composition of the present invention is usually 95% or less, and the lower limit is not particularly limited, but can be, for example, 50% or more. More specifically, the upper limit is usually 95% or less. Among these, 94% or less, 93% or less, or 92% or less is preferred. When this value is below the upper limit, the effects of the present invention can be more easily obtained, and resistance to tearing by hand can be more easily imparted. On the other hand, the lower limit is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.

[0106] For the composition of the present invention, the MWDC obtained by the above procedure 3.0-6.0The logarithmic molecular weight value of the 1stMP is not limited, but can be, for example, in the range of 5.0 or more and less than 6.0. Specifically, the lower limit of the logarithmic molecular weight of the 1stMP is not limited, but can be, for example, 5.0 or more, or 5.1 or more, or 5.1 or more, or 5.2 or more, or 5.3 or more. The upper limit of the logarithmic molecular weight of the 1stMP is also not limited, but can be, for example, less than 6.0, or 5.9 or less, or 5.8 or less. Here, the 1stMP is considered to be a value reflecting the plant viscous components (particularly plant polysaccharides, preferably psyllium husks) with relatively large molecular weights among the components obtained by subjecting the composition to step b. In the composition of the present invention, it may be preferable that such a relatively large molecular weight fraction be within the above-mentioned lower limit.

[0107] For the composition of the present invention, the MWDC obtained by the above procedure 3.0-6.0The logarithmic value of the molecular weight of the 2ndMP is not limited, but can be, for example, in the range of 3.5 to 5.5. Specifically, the lower limit of the logarithmic value of the molecular weight of the 2ndMP is not limited, but can be, for example, 3.5 or more, or 3.8 or more, or 4.0 or more, or 4.2 or more. The upper limit of the logarithmic value of the molecular weight of the 2ndMP is also not limited, but can be, for example, 5.5 or less, or 5.4 or less, or 5.3 or less. Here, the 2ndMP is considered to be a value reflecting the plant polysaccharides (particularly psyllium husks) with relatively small molecular weights among the components obtained by subjecting the composition to step b. In the composition of the present invention, the logarithmic value of the molecular weight of the peak apex (2ndMP) in such a relatively small molecular weight fraction increases the difference from the logarithmic value of the molecular weight of the 1stMP (decreasing 2ndMP / 1stMP), which may make it easier to achieve the effects of the present invention, or may facilitate the formation of bubbles of sufficient size within the composition, resulting in a lighter texture. Specifically, for example, if the logarithm of the molecular weight of the 1st MP is 5.5 or close to it, the logarithm of the molecular weight of the 2nd MP is preferably 3.5 or close to it rather than 5.0 or close to it. The adjustment of the logarithm of the molecular weight of the 2nd MP is not particularly limited, but an enzyme treatment may be carried out in parallel with the fermentation treatment by adding an enzyme such as cellulase, pectinase, or xylanase to the dough before fermentation, or a plant polysaccharide (particularly psyllium husk) that has been previously treated with an enzyme may be used as the raw material.

[0108] [Molecular weight distribution curve MWDC 3.5-6.5 Characteristics related to The composition of the present invention is characterized by a molecular weight distribution curve (MWDC) in the range of logarithm of molecular weight of 3.5 or more and less than 6.5, which is obtained by analyzing the component obtained by treating the composition in the following [Procedure d] under the following [Condition D]. 3.5-6.5 ) preferably has the following features: [Step d] After the composition is pulverized, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained. [Condition D] 0.30% by mass of the component obtained by treatment in [Procedure d] is dissolved in 1 M aqueous sodium hydroxide solution, and after allowing to stand at 37°C for 30 minutes, an equal volume of water and an equal volume of eluent are added. The solution is filtered through a 5 μm filter, and 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0109] Step d: The aforementioned [Step d] is a procedure for obtaining an ethanol-insoluble, dimethyl sulfoxide-soluble component after crushing and treating (or crushing and defatting) the composition. The technical significance of this [Step d] is that by utilizing the ethanol-insoluble, dimethyl sulfoxide-soluble properties of starch to obtain a purified component with an increased starch concentration (sometimes referred to as "component obtained by treatment with Step d"), column clogging during gel filtration chromatography can be prevented, improving the accuracy and reproducibility of the analysis. [Condition D] is the same as the above-mentioned [Condition B], so the details will be omitted.

[0110] Specifically, the composition of the present invention has a molecular weight distribution curve MWDC obtained by analyzing the component obtained by treating the component in the following [Procedure d] under the following [Condition D]. 3.5-6.5 In the above, the logarithm of the mass average molecular weight and the ratio of the area under the curve in the range of logarithm of molecular weight of 5.0 or more and less than 6.5 to the total area under the curve of the molecular weight distribution curve (the area under the curve of the molecular weight distribution curve in the range of logarithm of molecular weight of 3.5 or more and less than 6.5) (this is appropriately referred to as "AUC 5.0-6.5 ") preferably satisfies certain conditions. The reason for this is unclear, but it is believed that by partially or entirely breaking down the amylose contained in starch (which is thought to be contained in the fraction with a molecular weight logarithm of 5.0 or more and less than 6.5) into a lower molecular weight state, sufficient sized bubbles can be easily formed in the composition, resulting in an effect of a lighter texture, and a composition in which shrinkage over time after swelling is suppressed. Such AUC 5.0-6.5 Although the value of AUC is not limited, it is preferable that it is, for example, 1% or more and 70% or less. 5.0-6.5The lower limit of the value is not limited, but is preferably, for example, 1% or more, or 3% or more, or 5% or more, or 10% or more. The upper limit is not limited, but can be, for example, 70% or less, or 67% or less, or 65% or less, or 63% or less.

[0111] [Starch granule structure] The composition of the present invention is preferably a composition in which the starch granule structure is destroyed. Specifically, the composition of the present invention is preferably such that the starch granule structure observed when a 6% suspension of the pulverized composition is observed is within a predetermined range. Specifically, the composition of the present invention is such that the number of starch granule structures observed under the following conditions is, for example, 0 granules / mm 2 More than 300 pieces / mm 2 The upper limit is usually 300 particles / mm. 2 Below, 250 pieces / mm 2 or less, or 200 pieces / mm 2 or less, or 150 pieces / mm 2 or less, or 100 pieces / mm 2 or less, or 50 pieces / mm 2 or less, or 40 pieces / mm 2 or less than 30 pieces / mm 2 or less, or 20 pieces / mm 2 or less, or 10 pieces / mm 2 or less, or 5 pieces / mm 2 On the other hand, the lower limit is not particularly limited, but it is usually 0 pieces / mm 2 It can be more than that.

[0112] The "starch granule structure" refers to a circular structure with a diameter of approximately 1 to 50 μm in a planar image that is stainable with iodine. For example, a 6% aqueous suspension of the pulverized composition is prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is sieved through a 150 μm mesh sieve, and 3 mg of the 150 μm-passing composition powder is suspended in 50 μL of water to prepare a 6% suspension of the composition powder. A slide containing this suspension is prepared and observed under polarized light with a phase-contrast microscope, or iodine-stained slides are observed under an optical microscope. The magnification is not limited, but can be, for example, 100x or 200x. When the distribution of starch granule structures in a preparation is uniform, the proportion of starch granule structures in the entire preparation can be estimated by observing a representative field of view, but when a bias is observed in the distribution, a finite number of fields (for example, two or more, e.g., five or ten) can be observed and the observation results added together to obtain a measurement value for the entire preparation. Although the reason for this is unclear, it is thought that starch granules are destroyed when the voids in the dough composition expand under highly hydrated conditions (for example, moisture content on a dry basis, with an upper limit of 40% by mass or more, 50% by mass or more, or 60% by mass or more, and a lower limit of 250% by mass or less, or 200% by mass or less).

[0113] [Void characteristics] The composition of the present invention is preferably characterized in that the voids observed in at least one frozen section A of the composition obtained by the following procedure C satisfy the following specified conditions. Specifically, the composition is frozen at -25°C, and the frozen composition is cut along a certain cutting plane A to prepare a frozen section A of the composition ([Procedure C]). A cross-sectional image of the thus obtained frozen section A of the composition is observed, and the area on the image of 10,000 μm2 is measured. 2 The above voids are measured and the following parameters are determined.

[0114] The composition of the present invention is characterized by the weighted average perimeter [μm] and weighted average area [μm 2 ] (weighted average area [μm 2] / weighted average perimeter [μm]) is preferably in the range of, for example, 100 or more and 10,000 or less. More specifically, the lower limit is not limited, but is usually, for example, 100 or more. Among these, it is preferably 120 or more, or 130 or more, or 150 or more, or 180 or more, or 200 or more, or 230 or more, or 250 or more, or 280 or more, or 300 or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 10,000 or less, or 9,000 or less, or 8,000 or less, or 7,000 or less, or 6,000 or less.

[0115] In the present invention, the shape characteristics of voids in a frozen section of the composition can be determined based on a two-dimensional cross-sectional image of the frozen section of the composition (for example, an X-ray CT scan image, a digital camera, or the like, which can non-destructively evaluate the shape of voids inside the composition). That is, the shape characteristics can be obtained as a two-dimensional cross-sectional image using a digital camera and evaluated.

[0116] In the present invention, the "perimeter" of a void in a frozen section of a composition refers to the value obtained by calculating the contour length of a void with rounded corners in a two-dimensional cross-sectional image of the frozen section of the composition, converted into the number of pixels, with the length of one side of a pixel being "one pixel." The "perimeter" of such a void is smaller for voids that do not have an intricate internal contour. Specifically, among the pixels constituting the void image (2 pixels x 2 pixels or more), the "perimeter" is generally calculated by adding up the number of pixels on the sides that do not contact other pixels and form the contour of the void. However, for pixels that contact other pixels only on two orthogonal sides, the diagonal length is calculated as the number of pixels to round the corners. Therefore, for compositions with voids with small irregularities, the void area relative to the perimeter is relatively large, resulting in a relatively large value for the weighted average area / weighted average perimeter.

[0117] In the present invention, the "area" of a void in a frozen section of a composition refers to the area corresponding to the total number of pixels constituting a void on a two-dimensional cross-sectional image of the frozen section of the composition. Note that all pixels overlapping the outline of the void are counted as pixels constituting the void.

[0118] In the present invention, the "weighted average perimeter" of voids in a frozen section of a composition can be calculated using the perimeter value of each void as a weight, and the "weighted average area" of voids in a composition can be calculated using the area value of each void as a weight. Specifically, the percentage of the measured values ​​(void area, void perimeter) for each void is calculated when the total measured values ​​(void area, void perimeter) for all voids is set to 100, and this percentage is further multiplied by the measured values ​​(void area, void perimeter) for each void as a weight to calculate a value for each void (square of the measured value for each void / total measured values ​​for all voids), and the total of these calculated values ​​for all voids is used as the weighted average. When analyzing enlarged images, any of the above parameters related to the shape of voids can be converted to actual measured values ​​by converting an image of known length (such as a scale bar) into the number of pixels.

[0119] In the present invention, a more specific method for determining the "weighted average perimeter" and "weighted average area" of voids in a frozen section of a composition will be described using a two-dimensional cross-sectional image of the composition obtained by a digital camera. For example, a Sony RX100III (DSC-RX100M3) is used to capture an image of the cross section of the composition frozen section (e.g., 5 cm length, 5 cm width, and 2 cm height). More specifically, for example, a Sony RX100III (DSC-RX100M3) is used to capture images of three spots (e.g., 5 cm x 5 cm squares) at different shooting angles. From the images thus obtained, a two-dimensional cross-sectional image (at the same magnification, with 2,736 x 1,824 pixels) is generated and acquired.

[0120] The resulting image is then grayscaled and binarized. Among the white pixels (i.e., pixels corresponding to voids in the original photograph), all pixel clusters formed by connecting pixels that border one of the four sides and are independent of other pixel clusters are extracted and their shape is evaluated as "voids." During binarization, a discriminant analysis method is used to determine a threshold value that maximizes the ratio of intra-class variance to inter-class variance for the binarized background and pattern regions. Specifically, the grayscaled image can be binarized using Particle Analysis ver. 3.5 (Nitto Technology Co., Ltd.). Next, pixel clusters that partially or completely overlap the outer edges of the field of view are selected for analysis. Note that if there are independent black pixels within the white pixel clusters (i.e., if spot-like dots or the like exist within the voids during image capture), such pixels are ignored in the area calculation. For the selected voids, the perimeter and area of ​​the voids can be measured and calculated as shape parameters using the procedure described above. These parameters can be measured and calculated using various known image analysis software that can analyze shapes within an image.

[0121] When measuring the porosity and the like, the frozen section prepared by the above-mentioned method is imaged using, for example, a Sony RX100III (DSC-RX100M3) to capture an image of the cross section of the composition. More specifically, for example, the Sony RX100III (DSC-RX100M3) is used to capture images of three spots (e.g., 5 cm x 5 cm squares) at different imaging angles. From the images thus obtained, a two-dimensional cross-sectional image (1x magnification, 2,736 x 1,824 pixels) is generated and acquired. The images thus obtained are then subjected to analysis to measure the total porosity and the like within the composition. Specifically, the total porosity is calculated as the ratio (total void area / composition area) of the difference (total void area) obtained by subtracting the composition area (the number of pixels constituting the composition image having entities other than voids, etc.) from the envelope area (the number of pixels surrounded by the envelope perimeter) surrounded by an envelope perimeter formed by connecting the vertices of adjacent convex portions in the composition image with a line segment at the shortest distance so as not to intersect with the composition image) to the composition area. In other words, the term "void" in the present invention is a concept that can include both open pores and closed pores.

[0122] Furthermore, the composition of the present invention preferably has a total void area ratio in the frozen section A of the composition within a predetermined range.

[0123] Specifically, the composition of the present invention has an area of ​​10,000 μm 2 relative to the cross-sectional image area of ​​the above-mentioned composition frozen section A. 2 The ratio of the total void area is preferably in the range of, for example, more than 1% and not more than 90%. More specifically, the lower limit is usually preferably more than 1%. Among these, more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and particularly more than 30% is preferred. On the other hand, the upper limit is not particularly limited, but is usually not more than 90%, or not more than 80%.

[0124] In the composition of the present invention, it is more preferable that the closed pores (the definition of which will be described later) among the voids in the above-mentioned frozen section A of the composition satisfy the above-mentioned porosity requirement. Specifically, in the composition of the present invention, the total closed pore ratio calculated by the total closed pore area relative to the composition area (total closed pore area / composition area) in the cross-sectional image of the above-mentioned frozen section A of the composition is, for example, in the range of more than 1% to 90%. More specifically, the lower limit is usually more than 1%, and preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, or more than 30%. On the other hand, the upper limit of the total closed pore ratio is not particularly limited, but can usually be 90% or less, or 80% or less.

[0125] Furthermore, the composition of the present invention preferably has a ratio of the total area of ​​all closed pores to the area of ​​the cross-sectional image of the frozen section A of the composition, for example, in the range of more than 1% to not more than 50%. More specifically, the lower limit is usually more than 1%, and more preferably more than 2% or more than 3%. On the other hand, the upper limit is not particularly limited, but is usually not more than 50%, not more than 40%, or not more than 30%.

[0126] In the composition of the present invention, the ratio of the total area of ​​all closed pores to the total void area in the aforementioned frozen section A of the composition (total closed pore area / total void area) is not particularly limited, but is preferably in the range of, for example, 20% to 100%. More specifically, from the viewpoint of ease of swelling, the lower limit is usually 20% or more, and particularly preferably 30% or more, 40% or more, or 50% or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% or less, or 90% or less.

[0127] In the present invention, a "closed pore" in a frozen section of a composition refers to a state in which the contours of voids surround the periphery without interruption. In other words, if the contour of a void is interrupted by the contour of the cross section of the frozen section of the composition at even one point, the void is open to the outside of the composition and does not qualify as a "closed pore." Note that a location where the contour of a void is in contact with the periphery of the cross section image of the frozen section of the composition is considered to be a continuous contour of the void.

[0128] Furthermore, it is more preferable that the closed pores of the composition of the present invention satisfy the above-mentioned porosity requirement. That is, the total closed pore ratio calculated by the ratio of the total closed pore area to the composition area is preferably in the range of, for example, more than 1% to 90%. More specifically, the lower limit is usually more than 1%, particularly more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and particularly preferably more than 30%. On the other hand, the upper limit of the total closed pore ratio is not particularly limited, but can usually be set to 90% or less, or 80% or less.

[0129] The composition of the present invention is preferably such that the ratio of weighted average area to weighted average perimeter of a composition frozen section A obtained by cutting the composition at −25° C. along a certain cross-section A falls within the above-mentioned range. It is preferable that the composition frozen section A satisfying the above-mentioned requirement regarding the ratio of weighted average area to weighted average perimeter satisfies at least the composition frozen section A1 along any given cross-section A1, and more preferably satisfies both the composition frozen section A1 along any given cross-section A1 and the composition frozen section A2 along a cross-section A2 perpendicular to the cross-section A1. It is particularly preferable that the cross-section A1 be a cross-section perpendicular to the longitudinal direction of the composition. In this case, the cross-section A2 may be a cross-section perpendicular to the cross-section A1 perpendicular to the longitudinal direction of the composition, but is preferably a cross-section parallel to the longitudinal direction of the composition. In this way, by evaluating both the frozen section A1 at the cut surface A1 of the composition and the frozen section A2 at its orthogonal cut surface A2, the properties of the entire composition can be evaluated more accurately. When the composition has multiple longitudinal directions, any of the cut surfaces can be used as the cut surface A1 and its orthogonal cut surface A2. In the present invention, the "longitudinal direction" of the frozen section of the composition refers to the long side direction of a virtual rectangular parallelepiped of the smallest volume inscribed by the frozen section of the composition, and the "transverse direction" of the frozen section of the composition refers to the direction perpendicular to the longitudinal direction. When the frozen section of the composition has multiple longitudinal directions, any of the directions can be used.

[0130] The composition of the present invention preferably satisfies the above-mentioned requirements regarding voids and the like of the frozen section A of the composition for at least any one of the frozen sections A1 at any one of the cut surfaces A1, and more preferably for both the frozen section A1 at any one of the cut surfaces A1 and the frozen section A2 at a cut surface A2 perpendicular to the cut surface A1. In particular, the cut surface A1 is preferably a cut surface perpendicular to the longitudinal direction of the composition. In this case, the cut surface A2 may be a cut surface perpendicular to the cut surface A1 perpendicular to the longitudinal direction of the composition, but is preferably a cut surface parallel to the longitudinal direction of the composition. In this way, by evaluating both the frozen section A1 at the cut surface A1 of the composition and the frozen section A2 at the orthogonal cut surface A2, the properties of the entire composition can be more accurately evaluated. In addition, when the composition has multiple longitudinal directions, any cut surface can be used as the cut surface A1 and its orthogonal cut surface A2.

[0131] [Organic acid content] A preferred feature of the composition of the present invention is that the organic acid content is within a predetermined range. That is, the organic acid content of the composition of the present invention is, for example, 0.01% by mass or more, and although the upper limit is not particularly limited, it is preferably, for example, 5% or less. Setting the organic acid content within the predetermined range is preferable because it enables long-term storage (for example, one week or more at 20°C). It may also result in a composition with large bubble size. More specifically, the lower limit is not limited, but is preferably, for example, 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more, or 0.1% by mass or more. The upper limit is not limited, but can be, for example, 5% by mass or less, or 4% by mass or less, or 3% by mass or less. It is believed that keeping the organic acid content of the composition within the above range results in a composition with well-balanced bubble formation and excellent swelling properties.

[0132] The organic acid in the composition of the present invention is not particularly limited, but it is preferable to add an organic acid produced by a microorganism, preferably the microorganism itself, to the composition rather than a purified product, and allow the organic acid to be produced by fermentation. The microorganism is not particularly limited, but it is preferable to use lactic acid bacteria in order to achieve both good taste and shelf life.

[0133] The content of the organic acid in the composition can be measured by the following method. (Method for measuring organic acids) After hot water extraction, the supernatant obtained by centrifugation is filtered through a 0.45 micron filter to prepare a sample for measurement, and the organic acid content is measured by HPLC. The HPLC conditions are as follows: Column: GL-C610H-S (Hitachi High-Tech) Column temperature: 56℃ ·Eluent: 3mM perchloric acid ·Flow rate: 0.5mL / min Reaction solution: 0.21% disodium hydrogen phosphate 0.00938% Bromothymol Blue ·Flow rate: 0.5mL / min Detection: UV 430nm

[0134] [Starch gelatinization degree] The composition of the present invention preferably has a degree of gelatinization of the starch in the composition within a predetermined range. Specifically, the degree of gelatinization of the starch in the composition of the present invention can be, for example, in the range of 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more. Among these, it is preferably 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. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less, or 99% by mass or less. The degree of gelatinization of the composition is measured using the glucoamylase II method (according to the Japan Food Research Laboratories method: https: / / web.archive.org / web / 20200611054551 / https: / / www.jfrl.or.jp / storage / file / 221.pdf or https: / / www.jfrl.or.jp / storage / file / 221.pdf), a modified version of the Central Customs Analysis Laboratory report.

[0135] [Absorbance when stained with iodine] The composition of the present invention is prepared by separating the components obtained by the treatment in the above [Step d] under the above [Condition D], recovering the separated fraction with a logarithm of the mass molecular weight of 5.0 or more and less than 6.5, adjusting the pH to 7.0, staining 1 part by mass of the sample with 9 parts by mass of iodine solution (0.25 mM), measuring the absorbance at 660 nm, and subtracting this value from the absorbance at 660 nm in a blank 0.25 mM iodine solution (not containing the sample to be measured) to obtain a calibrated value (this is appropriately referred to as "ABS 5.0-6.5 ") is preferably within a predetermined range. Specifically, the ABS of the composition of the present invention 5.0-6.5can be, for example, in the range of 0.10 or more and 3.50 or less. More specifically, the lower limit is usually preferably 0.10 or more. Among these, it is preferably 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 3.50 or less, or 3.00 or less, or 2.50 or less.

[0136] In addition, the ABS 5.0-6.5 The detailed method for measuring the value is as follows. First, the composition is treated by the above-mentioned [procedure d] to obtain a purified component with an increased starch concentration. Next, the component obtained by the treatment by this [procedure d] is separated under the above-mentioned [condition D] to recover a separated fraction having a logarithm of molecular weight of 5.0 or more and less than 6.5. Details of the above-mentioned [procedure d] and [condition D] are as described above. Next, the obtained separated fraction is adjusted to pH 7.0, and 1 part by mass of the sample is added to 9 parts by mass of 0.25 mM iodine solution, allowed to stand at room temperature (20°C) for 3 minutes, and then subjected to absorbance measurement. When measuring absorbance, the absorbance (absorbance wavelength 660 nm) of the iodine solution before the addition of the sample (control) and the iodine solution after the addition of the composition is measured using a regular spectrophotometer (e.g., Shimadzu UV-1800) with a square cell having an optical path length of 10 mm, and the difference in absorbance between the two (absorbance of the iodine solution after the addition of the sample - absorbance of the iodine solution before the addition of the sample) is calculated, and this is used as the ABS 5.0-6.5 It can be calculated as follows.

[0137] Furthermore, in the composition of the present invention, the separated fraction having a logarithm of molecular weight of 5.0 or more and less than 6.5 preferably has a higher iodine stainability than the separated fraction having a logarithm of molecular weight of 6.5 or more and less than 8.0, which has a relatively large molecular weight. Specifically, the separated fraction having a logarithm of molecular weight of 6.5 or more and less than 8.0, which is recovered by treating the composition according to the above [Step d] and separating the components obtained under the above [Condition D], is adjusted to pH 7.0, and 1 part by mass of the sample is added to 9 parts by mass of a 0.25 mM iodine solution and stained, and the absorbance at an absorption wavelength of 660 nm is measured, and the calibrated value (which is appropriately referred to as "ABS") is obtained by subtracting this value from the absorbance at an absorption wavelength of 660 nm of a blank 0.25 mM iodine solution (not containing the measurement sample) (which is also referred to as "ABS"). 6.5-8.0 ") when the ABS 6.5-8.0 ABS 5.0-6.5 Ratio value to ABS 5.0-6.5 / ABS 6.5-8.0 ) is preferably equal to or greater than the specified value.

[0138] The composition of the present invention is an ABS obtained by such a procedure. 5.0-6.5 / ABS 6.5-8.0 The value of is preferably in the range of, for example, more than 1.0 and not more than 10.0. More specifically, the lower limit is usually more than 1.0, particularly more than 1.1, or more than 1.2, or more than 1.3, or more than 1.4, or more than 1.5, or more than 1.6, or more than 1.7, or more than 1.8, or more than 1.9, and particularly preferably more than 2.0. On the other hand, the upper limit of this value is not particularly limited, but is usually not more than 10.0, or not more than 8.0. The mechanism behind this is unclear, but it is presumed that good quality is achieved when the proportion of pyrolyzed starch is higher relative to the original starch.

[0139] In addition, ABS 6.5-8.0 The details of the measurement method are the same as those of the ABS mentioned above, except that the separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0 is used. 5.0-6.5 The details of the measurement method are the same as those of

[0140] Furthermore, the iodine solution in the present invention refers to a diluted solution of an iodine potassium iodide solution containing 0.05 mol / L of iodine (sometimes referred to simply as a "0.05 mol / L iodine solution" or "0.05 mol / L iodine liquid" in the present invention). Unless otherwise specified, a diluted iodine potassium iodide solution containing 93.7% by mass of water, 0.24 mol / L (4.0% by mass) of potassium iodide, and 0.05 mol / L (1.3% by mass) of iodine ("0.05 mol / L iodine solution (product code 091-00475)" manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is used. Furthermore, a "0.25 mM iodine solution" can be obtained by diluting the "0.05 mol / L iodine solution" 200 times with water.

[0141] [Particle size d after starch / protein hydrolysis treatment and ultrasonic treatment] 50 ] The composition of the present invention preferably has the following characteristics in terms of particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to [Procedure e] below, followed by ultrasonic treatment. [Step e] A 6% by weight aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by weight of α-amylase at 20°C for 3 days.

[0142] The composition of the present invention is subjected to starch and protein hydrolysis treatment according to the above [Step e], and then subjected to ultrasonic treatment, and the particle size d in the particle size distribution measured afterwards is 50 is within a specified range. This is preferable because it makes it easier to obtain the effects of the present invention and makes it easier to impart resistance when torn by hand. Although the principle behind this is unclear, in the present invention, which has a support structure mainly composed of soluble carbohydrates and starch in the composition, it is thought that these components reinforce the support structure, making it easier to obtain the effects of the present invention and easier to obtain a composition that is imparted resistance when torn by hand. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of soluble carbohydrates and starch in the composition, making it impossible to maintain the expanded state after heat treatment, so it is thought that it is preferable for them to be smaller than a certain size. Specifically, the particle diameter d50 is preferably in the range of, for example, 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm. Among these, it is more preferably 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and particularly preferably 50 μm or less. On the other hand, such a particle diameter d 50 The lower limit of the thickness is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more, or 5 μm or more.

[0143] It is believed that this particle size distribution primarily reflects the particle size distribution of components in the composition that are not degraded by amylase or protease, such as insoluble dietary fiber and polysaccharides (e.g., polysaccharides derived from psyllium seeds, specifically, primarily cellulose, xylan, and pectin). To adjust the particle size in the composition, it is preferable to use raw materials whose insoluble dietary fiber and polysaccharide sizes have been adjusted in advance. Specifically, it is preferable to use raw materials whose component sizes have been adjusted to fall within a specified range by physical crushing or enzymatic treatment with cellulase, pectinase, or the like.

[0144] The particle size distribution of the composition after ultrasonic treatment is measured using a laser diffraction particle size analyzer under the following conditions. Ethanol, which does not affect the structure of the composition, is used as the solvent during measurement. Specifically, 1 g of sample is immersed in 50 g of ethanol, allowed to stand for approximately 5 minutes, and then thoroughly stirred and suspended with a spatula. The solution is passed through an 8-mesh sieve with a mesh size of 2.36 mm and a wire diameter of 1.0 mm (the sieve corresponding to "No. 8" in the "Alternative" section of the "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series in USA Standard Testing Sieves ASTM Specifications E 11-04). The resulting solution (2% by mass ethanol dispersion) is used for measurement. More specifically, 100 g of the suspension (20°C) is evenly dispersed on a sieve and subjected to vibration under a load that does not change the composition size until the mass of the fraction on the sieve becomes constant. The solution that passes through the sieve is then subjected to measurement as a 2% by mass ethanol dispersion. The laser diffraction particle size analyzer used for the measurement is a laser diffraction scattering laser particle size analyzer with a measurement range of at least 0.02 μm to 2000 μm. For example, a Microtrac MT3300EX2 system from Microtrac-Bell Corporation is used, and the measurement application software used is, for example, DMSII (Data Management System version 2, Microtrac-Bell Corporation). When using the above-mentioned measuring device and software, the measurement is performed by pressing the cleaning button on the software, followed by zeroing by pressing the "Setzero" button on the software, and then directly loading the sample until the sample concentration falls within the appropriate range. For samples before disturbance, i.e., samples not subjected to ultrasonic treatment, the concentration is adjusted to within the appropriate range within two sample loadings after the sample is added, and the measurement result is immediately measured by laser diffraction at a flow rate of 60% for a measurement time of 10 seconds.On the other hand, when measuring a sample after disturbance, i.e., a sample that has been ultrasonicated, a sample that has not been ultrasonicated is loaded, and the concentration is adjusted to within the appropriate range using the sample loading function. Then, the ultrasonication button on the software is pressed to perform ultrasonication (40 kHz ultrasonic waves at 40 W output for 3 minutes). After three degassing cycles, the sample is loaded again. After confirming that the concentration is still within the appropriate range, the laser diffraction results are immediately measured at a flow rate of 60% for 10 seconds. The measurement parameters are, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.36, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0145] In the present invention, the particle diameter d 50 (or "particle diameter d 90 ") is defined as the particle size at which, when the particle size distribution of the object to be measured is measured on a volume basis and divided into two at a certain particle size, the ratio of the cumulative value of the particle frequency % on the larger side to the cumulative value of the particle frequency % on the smaller side is 50:50 (or 10:90). Furthermore, in the present invention, unless otherwise specified, "ultrasonic treatment" means treating the object to be measured, which is dispersed in a measurement solvent in a laser diffraction particle size distribution analyzer as described above, with ultrasonic waves at a frequency of 40 kHz and an output of 40 W for 3 minutes. Furthermore, regardless of this definition, all particle size distributions are measured on a volume basis.

[0146] Furthermore, when measuring the specific surface area per unit volume of a composition after disturbance (e.g., ultrasonic treatment), it is preferable to measure the particle size distribution for each channel (CH) and then use the particle size for each measurement channel listed in Table A below as a standard. Specifically, the frequency of particles that are equal to or smaller than the particle size specified for each channel in Table A below and larger than the particle size specified for the channel with the next larger number (for the largest channel in the measurement range, the lower limit particle size for measurement) is measured for each channel in Table A below, and the particle frequency % for each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (this is also referred to as the "particle frequency % for XX channel"). For example, the particle frequency % for one channel represents the frequency % of particles that are 2000.00 μm or smaller and larger than 1826.00 μm.

[0147] [Table A]

[0148] A more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharides, etc. in a composition is as follows: 300 mg of the composition is placed in a plastic tube with 5 mL of water and allowed to swell for approximately 1 hour at 20°C. Afterward, the composition is processed using a small hyscotron (Microtech Nichion Homogenizer NS-310E3) until it becomes porridge-like (approximately 15 seconds at 10,000 rpm) to prepare a 6% by mass aqueous suspension of the composition. After processing, 2.5 mL of the sample is taken, to which 10 μL of protease (Takara Bio Proteinase K) and 0.5 mg of α-amylase (Sigma α-Amylase from Bacillus subtilis) are added, and the mixture is allowed to react for 3 days at 20°C. After the reaction is complete, the resulting protease- and amylase-treated composition is subjected to ultrasonic treatment, and its particle size distribution is then measured.

[0149] [Dietary fiber localization site] The composition of the present invention preferably contains a localized portion of dietary fiber (i.e., the sum of soluble dietary fiber and insoluble dietary fiber) from pulses and / or millet. Specifically, the ratio of the localized portion of dietary fiber from pulses and / or millet to the total mass of the entire composition is preferably in the range of, for example, 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably, it is 0.2% by mass or more, even 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is usually not limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, even 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.

[0150] The composition of the present invention preferably contains both the edible portion of pulses and / or millet (preferably the edible portion of pulses) and the dietary fiber-containing portion of an edible plant (preferably the dietary fiber-containing portion of pulses and / or millet, more preferably the dietary fiber-containing portion of pulses). The total content of the edible portion of pulses and / or millet (preferably the edible portion of pulses) and the dietary fiber-containing portion of an edible plant (preferably the dietary fiber-containing portion of pulses and / or millet, more preferably the dietary fiber portion of pulses) in the composition of the present invention is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as wet mass. More specifically, the lower limit is preferably, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, and particularly 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can be, for example, 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0151] The total content of the edible portion of the legumes and the portion containing dietary fiber in the composition of the present invention is preferably, for example, in the range of 1% by mass to 100% by mass in terms of wet mass. More specifically, the lower limit is preferably 1% by mass or more. Among these, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0152] The total content of the edible portion of millet and the portion containing dietary fiber in the composition of the present invention is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 1% by mass or more. Among these, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0153] The compositions of the present invention more preferably contain the following forms: finely divided pulses (e.g., pulses with their seed coats, such as peas, finely divided as is, or the edible and seed coat portions of pulses are separated and finely divided at any stage and then remixed, or the finely divided edible and seed coat portions of pulses are separated and processed and then remixed) and / or finely divided millet (e.g., millet with its bran, such as oats, finely divided as is, or the edible and bran portions of millet are separated and finely divided at any stage and then remixed, or the finely divided edible and bran portions of millet are separated and processed and then remixed). It is preferable to roast pulses and / or millet before milling, as this suppresses oxidation during grinding and enhances the sweet flavor inherent in the raw materials. The roasting conditions are not particularly limited, but heating at 100°C or higher for at least 1 minute is preferred. Furthermore, in the case of beans and / or miscellaneous grains, beans with their seed coats may be roasted as they are, or the edible part and the seed coat part may be separated and roasted at any stage, and then mixed again.

[0154] The composition of the present invention preferably contains the seed coat of beans, millet, or wild grass as a dietary fiber-containing portion of an edible plant. In particular, the composition of the present invention preferably contains one or more of the following in a predetermined proportion together with the edible portion: bean seed coat, psyllium seed coat, or millet bran. It is preferable that the composition contain both the edible portion and the dietary fiber-containing portion of a food of the same category (i.e., the edible portion of beans and the seed coat of beans as the dietary fiber-containing portion, or the edible portion of millet and the bran as the dietary fiber-containing portion). The dietary fiber-containing portion of beans and / or millet may be contained by using beans and / or millet containing the portion, or by separately using the portion separated from beans and / or millet. Furthermore, the dietary fiber-containing portion may be an insoluble dietary fiber-containing portion, and the total content of the edible portions of beans and / or millet and the insoluble dietary fiber-containing portion of edible plants is preferably the above-mentioned proportion. That is, the content is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 10% by mass or more. Among these, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more, and particularly 50% by mass or more, is preferred. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less.

[0155] The dietary fiber-containing portion may be an insoluble dietary fiber-containing portion that satisfies the above-mentioned requirements. The dietary fiber-containing portion may be at least the psyllium seed coat, and may be previously treated with an enzyme (e.g., xylanase treatment and / or pectinase treatment) as described below.

[0156] The composition of the present invention preferably contains the edible portion and dietary fiber-containing portion of the same pulses and / or millet. In particular, the composition of the present invention preferably uses the edible portion and dietary fiber-containing portion of the same pulses (for example, pulses with seed coats such as peas are used as they are, or the edible portion and the seed coat of pulses are separated and processed and then mixed again), and / or the edible portion and dietary fiber-containing portion of the same millet (for example, millet with bran such as oats is used as it is, or the edible portion and the bran of millet are separated and processed and then mixed again).

[0157] When the dietary fiber-containing portion is contained in the composition of the present invention, it is preferably contained in the form of a finely divided product, as will be explained later in the section on the production method of the present invention.

[0158] [Enzyme treatment] The composition of the present invention preferably contains, as the dietary fiber localized portion of pulses and / or cereals, a dietary fiber localized portion that has been enzymatically treated. Examples of the enzyme treatment include, but are not limited to, treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. Among these, it is preferable to treat the dietary fiber localized portion with at least pectinase and / or xylanase. Furthermore, when treating with pectinase, it is preferable to treat the dietary fiber localized portion with a combination of pectinase and cellulase. The enzyme-treated dietary fiber localized portion also includes degradation products that have been further reduced in molecular weight as a result of the enzyme treatment compared to before degradation.

[0159] Specifically, any cellulase can be used as long as it has cellulolytic enzyme activity, such as Cellulase T "Amano" 4 manufactured by Amano Enzyme Co., Ltd. or Cellulase A "Amano" 3 manufactured by Amano Enzyme Co., Ltd. Furthermore, any pectinase can be used as long as it has pectin-degrading enzyme activity, such as Pectinase G "Amano" manufactured by Amano Enzyme Co., Ltd. ("Pectinase" in Table 3 below). Furthermore, any xylanase can be used as long as it has xylan-degrading enzyme activity, such as Hemicellulase "Amano" 90 (Xylanase) manufactured by Amano Enzyme Co., Ltd. ("Xylanase" in Table 3 below). However, cellulase, pectinase, and xylanase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate decomposition properties. Furthermore, when two or more substrates are to be decomposed, a mixture of multiple enzymes each having the activity to decompose each of those substrates may be used, or an enzyme having both the activity to decompose those two or more substrates may be used (for example, when both pectin and xylan are to be decomposed, a mixture of pectinase and xylanase may be used, or an enzyme having both pectinase activity and xylanase activity may be used).

[0160] In addition, in the case of fermented leavened compositions (such as bread or bread-like foods) that undergo microbial fermentation (particularly yeast fermentation), enzyme treatment may be carried out in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or a dietary fiber-containing raw material (particularly a raw material containing insoluble dietary fiber) that has been previously treated with an enzyme may be used as the raw material. In particular, it is preferable to use the seed coat (sometimes called psyllium seed coat or psyllium husk), which is a dietary fiber-containing part of the plantago asiatica, a type of edible plant and a wild herb commonly eaten, treated with the above enzymes, as this produces a good puffed product. Furthermore, the inclusion of one or more enzyme-treated dietary fiber-rich portions of beans (more specifically, bean seed coat portions, especially pea seed coat portions) or dietary fiber-rich portions of cereals (e.g., millet, oats) (more specifically, bran portions, especially millet bran portions) in addition to the enzyme-treated psyllium seed coat portions makes it easier to incorporate air bubbles of an appropriate size, resulting in a composition with a well-balanced air bubble structure and excellent puffing properties, which is more preferable. Furthermore, the inclusion of both the enzyme-treated psyllium seed coat portions and the enzyme-treated dietary fiber-rich portions of cereals (more specifically, bran portions, especially the bran portions in the enzyme-treated state described above) results in a fermented leavened composition that effectively exhibits the effects of the present invention, which is even more preferable. The enzyme treatment of the psyllium seed coat portions and the dietary fiber-rich portions of beans or cereals may be carried out in different steps, or may be carried out simultaneously. Alternatively, the enzyme treatment may be carried out simultaneously in step (i) and / or step (ii) by adding the enzyme to the dough composition, or the enzyme treatment may be carried out mainly in step (ii).

[0161] [Location of dietary fiber in psyllium] The composition of the present invention preferably contains a dietary fiber-containing portion of the commonly edible wild plant plantain, and more preferably plantain seed husk (psyllium seed husk). The composition of the present invention preferably contains plantain seed husk (psyllium husk), a dietary fiber-containing portion, in a wet mass ratio of, for example, 0.1% to 20% by mass. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably, the content is 0.2% by mass or more, or even 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more. On the other hand, the upper limit is not usually limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, and even 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. The composition of the present invention preferably contains the seed coat of psyllium (psyllium seed coat or psyllium husk) as the dietary fiber localized portion (more specifically, the soluble dietary fiber and insoluble dietary fiber localized portion) in the above proportions, because this makes it easier to achieve the effects of the present invention, particularly in fermented leavened compositions (for example, bread or bread-like foods).

[0162] When the composition of the present invention contains a dietary fiber-containing portion of psyllium (preferably psyllium husk), the dietary fiber-containing portion of psyllium (preferably psyllium husk) is preferably an enzyme-treated portion of psyllium (preferably husk) that has been treated with an enzyme (preferably cellulase and / or pectinase and / or xylanase, more preferably pectinase and / or xylanase). Furthermore, it is preferable to contain both a dietary fiber-containing portion of a legume and / or cereal and a psyllium husk (particularly an enzyme-treated psyllium husk), and the total content thereof is preferably in the above-mentioned proportion. Furthermore, it is more preferable to include, in addition to the psyllium seed coat portion, one or more of a dietary fiber localized portion of a legume (more specifically, a legume seed coat portion, especially a pea seed coat portion) or a dietary fiber localized portion of a cereal (e.g., oats) (more specifically, a bran portion, especially the bran portion in the enzyme-treated state described above), as this improves the texture of the puffed composition.Furthermore, by including both the psyllium seed coat portion and a dietary fiber localized portion of a cereal (more specifically, a bran portion, especially the bran portion in the enzyme-treated state described above), a composition (especially a fermented leavened composition) can be obtained that preferably achieves the effects of the present invention.In addition, the psyllium seed coat portion or bran portion in the enzyme-treated state also includes decomposition products that are further reduced in molecular weight as a result of the enzyme treatment compared to before decomposition.

[0163] [Density (bulk density)] The composition of the present invention preferably has a density (sometimes referred to as "bulk density" or "density specific gravity") of less than a predetermined value after swelling. Specifically, the density (bulk density) of the composition of the present invention is, for example, 0.10 g / cm 3 Super 1.0g / cm 3 More specifically, the upper limit is usually 1.0 g / cm 3 Less than 0.90g / cm 3 Less than or equal to 0.80 g / cm 3 Less than or equal to 0.70 g / cm 3 Less than or equal to 0.60 g / cm 3 On the other hand, the lower limit is not particularly limited, but is usually, for example, 0.10 g / cm3 More than or equal to 0.15 g / cm 3 More than or equal to 0.20 g / cm 3 More than or equal to 0.25 g / cm 3 More than or equal to 0.30 g / cm 3 It's super.

[0164] The density (bulk density) of the composition of the present invention is a value determined by dividing the mass of the composition by the apparent volume of the composition (the total volume of the "volume of the composition itself," "volume of pores on the surface of the composition that communicate with the outside," and "volume of internal voids"). As a measurement method, for example, the apparent volume (Vf) of about 100 g of the composition (m) is measured, and the density (g / mL) of the composition can be calculated using m / Vf. The value of density is calculated by the "specific gravity (the density of water at 4°C under atmospheric pressure is 0.999972 g / cm 3 Since the specific gravity is approximately equal to the value of "the ratio of the density of a substance to the mass of the substance," it may be specified as a unitless number, with the numerical value in the above definition being used.

[0165] [Total fat content] The composition of the present invention is preferably characterized in that the total fat and oil content of the composition is within a predetermined range. Specifically, the total fat and oil content of the composition of the present invention is preferably, for example, in the range of 1.0% by mass or more to 70% by mass or less, calculated as a wet mass. More specifically, the lower limit is usually preferably 1.0% by mass or more. In particular, it is preferably 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, and particularly preferably 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.

[0166] The origin of the oils and fats in the composition of the present invention is not particularly limited. Examples include those derived from plants and animals, with plant-derived oils and fats being preferred. Specifically, the ratio of the plant-derived oil content to the total oil and fat content of the entire composition is preferably in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. Examples of plant-derived oils and fats include those derived from grains (particularly millet), beans, potatoes, vegetables, nuts, and fruits, with olive-derived oils being more preferred.

[0167] The fats and oils in the composition of the present invention are preferably incorporated into the composition as isolated pure products from the viewpoint of ease of dispersibility in the composition, and the proportion of fats and oils incorporated into the composition in the state of being contained in edible plants (particularly pulses and / or cereals, preferably pulses) is preferably low. Specifically, the ratio of the fats and oils incorporated into the composition in the state of being contained in edible plants to the total fat and oil content of the entire composition is preferably in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.

[0168] The composition of the present invention is preferably characterized in that the ratio of liquid oils to the total oils and fats of the composition is within a predetermined range. Specifically, the ratio of liquid oils and fats to the total oils and fats of the composition of the present invention is preferably, for example, in the range of 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. In particular, it is preferably 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less. In the present invention, liquid oils and fats refer to oils and fats that are liquid at room temperature (20°C).

[0169] (raw materials) The raw materials for the compositions of the present invention are not particularly limited as long as they achieve the various component compositions and physical properties specified in the present invention. However, it is preferred to use one or more edible plants as raw materials, preferably legumes and / or cereals, and preferably at least legumes. Furthermore, in addition to the plant-based food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, seeds, etc.) listed in the food group classifications in the 2015 Standard Tables of Food Composition in Japan (7th edition), wild plants commonly consumed as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used. Furthermore, the dry weight moisture content of the edible plants used in the compositions of the present invention is preferably in the range of 0% to less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, preferably less than 13%, 11%, or 10% by mass. On the other hand, the lower limit of the moisture content on a dry basis is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0170] ·beans: When beans are used in the composition of the present invention, the type of beans to be used is not limited, but examples thereof include one or more types of beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil, and more preferably the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, and Lentil. Specific examples include, but are not limited to, peas (especially yellow peas, white peas, etc.), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine beans, grass peas, carob, parkia cabbage, long-leaved parkiaca, coffee beans, cacao beans, Mexican jack beans, etc. The classification of other ingredients not exemplified would be readily understood by those skilled in the art who handle the ingredients or processed ingredients. Specifically, this can be clearly understood by referring to the food group classification (page 249, Table 1) in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, which is widely used in everyday life in ordinary households. Note that these legumes may be used alone or in any combination of two or more types.

[0171] The starch content of the pulses used in the composition of the present invention is preferably at least a predetermined value. Specifically, the starch content of the pulses is preferably, for example, in the range of 5.0% by mass to 90% by mass, calculated as wet mass. More specifically, the lower limit is preferably typically 5.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, 30.0% by mass or more, 35% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of the pulses is not particularly limited, but may be, for example, typically 90% by mass or less, 85.0% by mass or less, 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 65.0% by mass or less, or 60.0% by mass or less.

[0172] When beans are used in the composition of the present invention, it is preferable to use mature beans rather than immature seeds (e.g., green peas, which are immature pea seeds, or green soybeans, which are immature soybean seeds) because the proportion of intermediate molecular weight fractions (logarithm of molecular weight 6.5 or more and less than 8.0) in the starch contained in the composition increases. For the same reason, beans whose dry weight moisture content has dropped to a predetermined value or less as they mature are preferred. Specifically, the dry weight moisture content of the beans used in the composition of the present invention is preferably in the range of 0% to less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, preferably less than 13% by mass, less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such beans is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0173] ·Misc grains: In the present invention, the term "miscellaneous grains" generally refers to grains other than the major grains rice, wheat, and barley, and includes so-called pseudo-miscellaneous grains (such as Chenopodiaceae and Amaranthaceae) other than Poaceae grains. When miscellaneous grains are used in the composition of the present invention, the type of miscellaneous grain used is not limited, but examples include one or more miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and more preferably Poaceae. Specific examples include, but are not limited to, foxtail millet, barley, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. In particular, it is preferable to use one or more of millet, oats, amaranth, and quinoa, and it is particularly preferable to use millet and oats, which contain a lot of soluble dietary fiber. Furthermore, it is preferable that the miscellaneous grains are substantially free of gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that they are free of gluten.

[0174] The starch content of the millet used in the composition of the present invention is preferably a predetermined value or more. Specifically, it is preferably in the range of, for example, 10.0% by mass or more and 90% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is preferably typically 10.0% by mass or more, 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, 30.0% by mass or more, 35.0% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of millet is not particularly limited, but can be, for example, typically 90% by mass or less, 85.0% by mass or less, 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 65.0% by mass or less, or 60.0% by mass or less.

[0175] When using millet in the composition of the present invention, it is preferable to use dried millet because this increases the proportion of the middle molecular weight fraction (logarithm of molecular weight 6.5 or more and less than 8.0) in the starch contained in the composition. Specifically, millet is preferably in a state where the dry weight moisture content is a predetermined value or less. More specifically, the dry weight moisture content of the millet used in the composition of the present invention is preferably in the range of, for example, 0% to less than 15% by mass. More specifically, the upper limit is preferably typically less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such millet is not particularly limited, but is preferably typically 0% by mass or more, or 0.01% by mass or more.

[0176] · Content and particle size of pulses and / or cereals: When beans are used in the composition of the present invention, the content of beans in the composition of the present invention is preferably, but not limited to, in the range of 1% by mass or more to 100% by mass or less, calculated as wet mass. More specifically, the lower limit is usually 1% by mass or more, or 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, and particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less.

[0177] Furthermore, when millet is used in the composition of the present invention, the millet content in the composition of the present invention is preferably, but not limited to, in the range of 1% by mass or more to 100% by mass or less, calculated as a wet mass. More specifically, the lower limit is typically 1% by mass or more, or 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, and particularly preferably 95% by mass or more. Meanwhile, the upper limit is not particularly limited, but is typically 100% by mass or less.

[0178] Furthermore, when pulses and / or miscellaneous grains are used in the composition of the present invention, the total content of pulses and / or miscellaneous grains in the composition of the present invention, preferably the content of pulses and miscellaneous grains, is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as wet mass. More specifically, the lower limit is usually 1% by mass or more, or 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, and particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0179] When beans and / or millet are used in the composition of the present invention, it is preferable to use powdered beans and / or millet. Specifically, the powdered beans and / or millet has a particle diameter d 90 and / or d 50 It is preferable to use a bean powder and / or a miscellaneous grain powder having each of the values ​​below a predetermined value.

[0180] That is, the particle diameter d of the bean powder and / or miscellaneous cereal powder after ultrasonic treatment 90 is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm or 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 275 μm or less, or 250 μm or less, or 225 μm or less, or 200 μm or less, or 175 μm or less, or 150 μm or less, or 125 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more, or 15 μm or more.

[0181] Similarly, the particle diameter d of the bean powder and / or miscellaneous cereal powder after ultrasonic treatment 50 is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm or 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more.

[0182] In particular, if the size is above a certain level, the surface of the composition may become uneven, so it is preferable to use powdered beans and / or millet, preferably beans, of a size below the certain level. Furthermore, when the aforementioned powdered beans and / or millet are used, the final puffed composition may be a composition in which the powdered beans and / or millet powder are bound together while maintaining their shape, or the pulse powder and / or millet powder in the dough composition may melt and become mixed together in the puffed composition during processing.

[0183] Other ingredients: The composition of the present invention may contain any one or more other food ingredients. Examples of such food ingredients include plant-based food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.), animal-based food ingredients (seafood, meat, eggs, dairy, etc.), and microbial foods. Wild plants commonly consumed as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used. The content of these food ingredients can be appropriately determined within a range that does not impair the objectives of the present invention.

[0184] ·Seasonings, food additives, etc.: The composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins, Examples of additives include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (for example, glycerin fatty acid ester, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, etc.

[0185] Furthermore, it may be preferable to separately add sugars (e.g., glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.) to the puffed composition of the present invention (particularly the fermented leavened composition). For example, in the fermented leavened composition of one embodiment of the present invention, it is preferable to separately add sugars other than those contained in the beans and / or cereals, as this increases fermentation efficiency. The content of sugars (preferably monosaccharides and / or disaccharides) is not particularly limited, but can be, for example, 1% by mass or more and 10% by mass or less, calculated as wet mass. Specifically, the lower limit can be 1% by mass or more, 2% by mass or more, or 3% by mass or more. The upper limit can be, for example, 10% by mass or less, 9% by mass or less, or 8% by mass or less. The addition of sugars is not limited, but can be carried out in step (i) and / or step (ii) described below.

[0186] However, in light of the recent growing trend toward natural products, the composition of the present invention preferably contains one of the so-called emulsifiers, colorants, and thickening stabilizers (e.g., those listed as "colorants," "thickening stabilizers," and "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)) at a content of typically 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, the lower limit of a commonly used measurement method) or none. Furthermore, it is more preferable that the content of any two of the above is typically 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, the lower limit of a commonly used measurement method) or none. Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, particularly 0.5 mass% or less or 0.1 mass% or less, and particularly that it is substantially free (specifically, it means that the content is less than 1 ppm, which is the lower limit of a general measurement method) or that it is free. In particular, it is more preferable that the content of food additives is usually 1.0 mass or less, particularly 0.5 mass% or less or 0.1 mass% or less, and particularly that it is free.

[0187] [Wheat and gluten] A preferred feature of the composition of the present invention is that the wheat content of the composition is within a predetermined range. Specifically, the wheat content of the composition of the present invention is preferably, for example, between 0% and 50% by weight, calculated as wet mass. More specifically, the upper limit is typically 50% by weight or less. It is particularly preferred that the wheat content be 40% by weight or less, 30% by weight or less, 20% by weight or less, or 10% by weight or less, and particularly that the wheat content be substantially zero (specifically, a content of less than 1 ppm, the lower limit of a typical measurement method). The wheat content of the composition of the present invention is useful because it is easy to achieve the effects of the present invention and to obtain a composition that is tear-resistant by hand, even if the wheat content is below the upper limit. It is also useful because it reduces hardening of the composition upon cooling and prevents shrinkage of the puffed composition. Meanwhile, the lower limit of this ratio is not particularly limited, but can typically be 0% by weight or greater.

[0188] A preferred feature of the composition of the present invention is that the ratio of wheat-derived protein to the total protein content of the composition is within a specified range. Specifically, the ratio of wheat-derived protein to the total protein content of the composition of the present invention is preferably, for example, between 0% and 50% by mass. More specifically, the upper limit is typically 50% by mass or less. It is particularly preferred that the ratio be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, and particularly that the wheat-derived protein is substantially absent (specifically, a content of less than 1 ppm, the lower limit of a typical measurement method). The wheat-derived protein content of the composition of the present invention is preferably below the upper limit, making it easier to achieve the effects of the present invention even in a composition with a relatively low wheat content, and making it easier to obtain a composition that is tear-resistant by hand, which is useful. This is also useful because it reduces hardening of the composition upon cooling and prevents shrinkage of the puffed composition. On the other hand, the lower limit of this ratio is not particularly limited, but can usually be set to 0% by mass or 0% by mass or more.

[0189] The composition of the present invention is preferably substantially free of gluten (specifically, a content of less than 1 ppm, which is the lower limit of a common measurement method) or contains no gluten at all. The composition of the present invention is useful because it is easier to obtain the effects of the present invention even with a composition that is substantially free of gluten, and it is easier to obtain a composition that is resistant to tearing by hand. It is also useful because it reduces hardening of the composition due to cooling and prevents shrinkage of the puffed composition.

[0190] Furthermore, conventional solid paste compositions for cooking with heat (particularly compositions containing gluten with a network structure) maintain their viscoelasticity by adding sodium chloride, but this has been problematic in terms of affecting taste and resulting in excessive salt intake. This problem is particularly pronounced in dry compositions (dried udon noodles, dried hiyamugi noodles, etc.), where sodium chloride is typically used in an amount of 3% by mass or more to maintain the viscoelasticity of the composition. On the other hand, the composition of the present invention can be made into a composition in which the decrease in viscoelasticity is suppressed even when only a very small amount of sodium chloride is used, or even without the addition of sodium chloride, resulting in a composition of good quality, which is preferable. Furthermore, by applying the present invention to solid paste compositions for cooking with heat, such as pasta, udon, and bread, which normally have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, it is possible to obtain a composition of good quality without adding sodium chloride, which is preferable.

[0191] Specifically, the sodium chloride content in the composition of the present invention is preferably, for example, in the range of 0% by mass to 3% by mass, calculated as the dry mass. More specifically, the upper limit is usually 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limit of the sodium chloride content in the composition of the present invention is not particularly limited and may be 0% by mass. In addition, in the present invention, the sodium chloride content in the solid paste composition is determined, for example, by multiplying the amount of sodium measured by atomic absorption spectrometry by 2.54, in accordance with the "salt equivalent" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0192] [Puffed food] The composition of the present invention is usually a puffed food. In the present invention, "puffed food" refers to a food made from a puffing composition or a food containing a puffing composition as a main component. More specifically, it refers to a food produced by increasing the volume by puffing a dough composition through heat treatment, and examples include bread or similar foods (sometimes referred to as bread-like foods) that are bulk puffed compositions, puff-like compositions that are obtained by suddenly reducing the pressure on dough that has been heat-treated under pressure, and crackers or similar foods (sometimes referred to as cracker-like foods) that are thin, plate-shaped puffed foods that are bulk puffed compositions.

[0193] One of the preferred features of the composition of the present invention is that it has a texture unique to puffed foods. In the present invention, the "texture unique to puffed foods" refers to a texture felt due to the difference in strength between the solid structure and void structure of the composition, which is derived from the porous structure inside the puffed food. Specific examples include the fluffy texture of bread. Even if a puffed composition is once formed, if the composition hardens and its structure becomes difficult to destroy, or if the composition is unable to maintain its puffed state and shrinks, reducing the internal voids, it becomes difficult to feel the unique texture of such puffed foods.

[0194] [keep] The method of storage of the composition of the present invention is not limited, and may be room temperature storage, refrigerated storage, frozen storage, or a combination of these. It is particularly preferable to provide it as a dry grocery product that can be distributed at room temperature and stored for a long period (in the present invention, one week or more, more preferably one month or more), as this prevents deterioration of quality. It is particularly preferable to provide it as a long-life, room temperature-storable puffed product with a shelf life of more than one week (more preferably one month) at room temperature. Furthermore, since it is excellent at preventing frosting and drying (freezer burn) during frozen storage, it is also preferable to provide it as a frozen product that can be stored for a long period (in the present invention, one month or more, more preferably six months or more), as this prevents deterioration of quality. Furthermore, since there is little frosting or condensation even when thawed at room temperature after frozen storage, it can be eaten without undergoing a process such as baking. Furthermore, it may be provided as a dry grocery product after being frozen for a certain period and then thawed at room temperature.

[0195] Any container can be used to fill the composition of the present invention, including long-life containers that can be stored at room temperature and have a shelf life of more than one month from the date of manufacture, containers made entirely or partially of resin, non-disposable containers that can be reused multiple times by sealing the opening after opening, and resealable containers that have a mechanism such as a cap or stopper that can be resealed to a degree that prevents leakage of the contents, even containers in which the composition inside is susceptible to deterioration.

[0196] [Method of producing the composition] The composition of the present invention can be produced by any method, but is preferably produced by a method comprising the following steps (i) and (ii) (this will be appropriately referred to as the "production method of the present invention"). (i) A step of preparing a dough composition containing beans and / or cereals and satisfying all of the following (1) to (4). (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a 22% by mass water slurry of the pulverized composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min is 10% or more. (4) The moisture content on a dry basis is more than 60% by mass. (ii) subjecting the dough composition of step (i) to a heat treatment until the composition satisfies the following (5) and (6): (5) The moisture content of the composition on a dry basis decreases by 5% by mass or more after the heat treatment. (6) When a water slurry containing 22% by mass of the pulverized composition is measured using a Rapid Visco Analyzer, the absolute value of the rate of decrease in viscosity at first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min before and after the heat treatment is less than 2000%.

[0197] Furthermore, the production method of the present invention preferably includes the following step (iii) in addition to the above steps (i) and (ii). (iii) treating the expanded composition of step (ii) under reduced pressure. Each of steps (i), (ii), and (iii) of the manufacturing method of the present invention will now be described.

[0198] <Step (i): Preparation of dough composition> In step (i), a dough composition is prepared by mixing ingredients, such as beans and / or cereals, that are the raw materials for the composition of the present invention with other optional ingredients. The form of the dough composition is not particularly limited, as long as the ingredients are partially or completely integrated with water. Specifically, the dough composition may be liquid, sol-like, gel-like, or solid. It may also be plastic, such as bread dough, or non-plastic, such as crumbly. The method for preparing such a dough composition is not particularly limited, and the ingredients, such as beans and / or cereals, that are the raw materials for the composition of the present invention, and the optional other ingredients may be mixed with one or more other ingredients, and the resulting mixture may be used as a dough composition.

[0199] The ingredients for the dough composition in step (i) are not particularly limited as long as they achieve the various component compositions and physical properties specified in the present invention. However, it is preferable to use one or more edible plants as ingredients, preferably legumes and / or cereals, and preferably at least legumes. Furthermore, edible plants include plant-based food ingredients (edible plants other than legumes and / or cereals, specifically vegetables, potatoes, mushrooms, fruits, algae, nuts, seeds, etc.) listed in the food group classifications in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, as mentioned above. Wild plants commonly consumed as vegetables (e.g., plantain, bracken, butterbur, mugwort, etc.) can also be used. The dry-weight moisture content of the edible plants used in the composition of the present invention is preferably in the range of 0% to less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, preferably less than 13%, 11%, or 10% by mass. On the other hand, the lower limit of the moisture content on a dry basis is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0200] The dough composition in step (i) is preferably prepared so as to satisfy the following various conditions.

[0201] Starch The dough composition in step (i) preferably has a starch content of at least a predetermined value. Specifically, the starch content of the entire dough composition in step (i) can be, for example, in the range of 0.1% by mass or more and less than 15% by mass, calculated as wet mass. More specifically, the lower limit of this ratio is typically 0.1% by mass or more, calculated as wet mass. It can be 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 3% by mass or more. If this value is greater than the lower limit, the resulting composition may be more susceptible to reduced kiln dropout (retaining its expanded state even after heat treatment). On the other hand, the upper limit of this ratio is typically less than 15% by mass, calculated as wet mass. It can be 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 11% by mass or less. Details of the definition and measurement method of starch are as described above.

[0202] Soluble carbohydrates In order to improve the balance of air bubbles in the puffed product, the dough composition in step (i) preferably has a soluble carbohydrate content within a predetermined range. Specifically, the soluble carbohydrate content in the dough composition in step (i) can be, for example, 1.0% by mass or more and 40% by mass or less, calculated as wet mass. More specifically, the lower limit of the content is not particularly limited, but can be, for example, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, or 6.0% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can be, for example, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less. Although the soluble carbohydrate is not particularly limited, it is more preferable that the above ratio is satisfied only by monosaccharides and / or disaccharides. The definition and measurement method of soluble carbohydrates are as described above.

[0203] Furthermore, in the manufacturing method of the present invention, by adding a soluble carbohydrate in step (i), the ratio of the soluble carbohydrate content to the starch content can be adjusted to, for example, a range of 0.5 to 100. More specifically, the lower limit of this ratio is typically 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.5 or more, or 1.9 or more. Although the mechanism behind this is unclear, it is believed that a relatively high soluble carbohydrate content relative to the starch content results in a composition with special viscosity characteristics, a well-balanced air bubble structure, and excellent swelling properties. Furthermore, a relatively high soluble carbohydrate content relative to the starch content is preferred because it prevents the bread from becoming dry even after long-term storage (7 days at 20°C) after baking. On the other hand, the upper limit of this ratio is not particularly limited, but is typically 100 or less, or 90 or less, or 80 or less. The soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and / or disaccharides. In particular, monosaccharides and / or disaccharides (particularly glucose) derived from pulses and / or millet may satisfy the above-mentioned requirement regarding soluble carbohydrates. Note that, according to one aspect of the present invention, there is provided a method for preparing a dough composition containing pulses and / or millet, which method includes adjusting the ratio of starch to soluble carbohydrate by adding soluble carbohydrate, and such a method is also within the scope of the present invention.

[0204] ·Dry basis moisture content The dough composition in step (i) preferably has a dry basis moisture content of the composition greater than a predetermined value. The technical significance of this is that if the dry basis moisture content is below a predetermined value, the interaction between soluble carbohydrates and starch is less likely to proceed. Therefore, by maintaining the dry basis moisture content above a predetermined value for a certain period of time during the heating step in step (ii), the reaction that reduces the first breakdown viscosity relative to the first peak viscosity is more likely to occur. Specifically, the dry basis moisture content of the dough composition is typically greater than 60% by mass. While the upper limit is not particularly limited, it is preferably in the range of, for example, 300% by mass or less. More specifically, the lower limit is typically greater than 60% by mass, preferably greater than 65% by mass, or greater than 70% by mass, or greater than 80% by mass, or greater than 90% by mass, and particularly preferably greater than 100% by mass. While the upper limit is not particularly limited, it can be, for example, typically 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less.

[0205] The moisture content of the dough composition on a dry basis is preferably maintained above the predetermined value for a predetermined period of time or longer. The time for which the moisture content of the dough composition on a dry basis is maintained above the predetermined value can be appropriately set based on the reaction rate determined from the enzyme activity, reaction temperature, moisture content of the dough composition, etc., and the rate of change of the various parameters described above, but is preferably set within a range of, for example, 1 minute to 24 hours. More specifically, the lower limit is usually 1 minute or more, preferably 2 minutes or more or 3 minutes or more. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or less or 16 hours or less. The reaction temperature of the dough composition can also be appropriately set based on the rate of change of the various parameters of the leavening composition described above, but is preferably set within a range of, for example, 30°C to 300°C. More specifically, the lower limit is usually 30° C. or higher, particularly 40° C. or higher, or 50° C. or higher, or 60° C. or higher, or 70° C. or higher, or 80° C. or higher, or 90° C. or higher, or 100° C. or higher, or 110° C. or higher, and particularly 120° C. or higher. On the other hand, the upper limit is not particularly limited, but can usually be 300° C. or lower, particularly 260° C. or lower, or 230° C. or lower. The treatment of maintaining the dry basis moisture content of the dough composition at above the predetermined value for the predetermined time or longer may be carried out as a separate pretreatment after the preparation of the dough composition in step (i) and before the heat treatment in step (ii) described below, or part or all of it may be achieved in the heat treatment in step (ii) described below.

[0206] Furthermore, by maintaining the moisture content of the dough composition on a dry basis above a predetermined value for a predetermined time or longer, the composition of the present invention can be produced by carrying out the fermentation process described below or by carrying out an enzyme treatment process in the dough composition, and then heat-treating the dough composition after the treatment to leaven it. Specifically, the composition of the present invention can be produced by carrying out yeast fermentation using yeast incorporated into the dough composition, carrying out an enzyme treatment reaction using a starch-degrading enzyme in the dough composition, or enzymatically treating the psyllium husks incorporated into the dough composition (specifically, treatment with cellulase and / or pectinase and / or xylanase is preferred, and treatment with at least pectinase and / or xylanase is particularly preferred), and then heat-treating the dough composition after the treatment to leaven it. In this case, "before heat treatment" refers to the state of the dough composition before the fermentation or enzyme treatment process described above (i.e., immediately after preparation), and "after heat treatment" refers to the state of the puffed composition after heat-treating the dough composition after fermentation or enzyme treatment, and completing the leavening process.

[0207] Dietary fiber The dough composition in step (i) preferably has a dietary fiber content (the sum of soluble dietary fiber and insoluble dietary fiber) of a predetermined value or more. Specifically, the dietary fiber content (particularly the insoluble dietary fiber content) of the dough composition is, for example, 3.0% by mass or more, calculated on a wet mass basis. Although there is no particular upper limit, it is preferably in the range of, for example, 30% by mass or less. More specifically, the lower limit is preferably typically 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more. Although there is no particular upper limit, it can be, for example, typically 30% by mass or less, or 25% by mass or less, or 20% by mass or less.

[0208] ·Plant polysaccharides The dough composition in step (i) preferably has a predetermined content of plant viscous components (particularly plant polysaccharides). Specifically, the plant polysaccharide content of the dough composition is, for example, 0.1% by mass or more, calculated as wet mass. Although there is no particular upper limit, it is preferably, for example, in the range of 40% by mass or less. More specifically, the lower limit is usually 0.1% by mass or more, and preferably 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more. Although there is no particular upper limit, it can be, for example, usually 40% by mass or less, or 30% by mass or less, or 20% by mass or less.

[0209] Starch-degrading enzyme activity The dough composition in step (i) preferably has a starch-degrading enzyme activity of at least a predetermined value. Specifically, the starch-degrading enzyme activity of the dough composition is preferably in the range of, for example, 0.2 U / g or more and 100.0 U / g or less, calculated on a dry mass basis. More specifically, the lower limit is usually 0.2 U / g or more, particularly 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, and particularly 4.0 U / g or more. On the other hand, the upper limit of this ratio is not particularly limited, but can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0210] The raw material for the dough composition in step (i) is preferably an edible plant with high amylolytic enzyme activity (e.g., beans and / or cereals, especially beans). Specifically, the amylolytic enzyme activity of the raw material is preferably in the range of 0.2 U / g to 100.0 U / g, calculated on a dry mass basis. More specifically, the lower limit is typically 0.2 U / g or more, more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more. Meanwhile, the upper limit of this ratio is not particularly limited, but can typically be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0211] In order to prevent the inactivation of starch-degrading enzymes in edible plants (e.g., beans and / or cereals, particularly beans), a processing method for obtaining edible plants with high starch-degrading enzyme activity for use as raw materials preferably involves heat treatment in an environment with a moisture content on a dry basis of a predetermined percentage or less (e.g., typically 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, particularly 20% by mass or less). Specifically, the heat treatment temperature is preferably in the range of 60°C or higher and 300°C or lower. More specifically, the upper limit can be typically 300°C or lower, or 260°C or lower, or 220°C or lower, or 200°C or lower. Furthermore, because undesirable aromas in raw materials can be removed by preheating at a predetermined temperature or higher, the treatment temperature is preferably at or above the predetermined temperature. Specifically, a temperature of 60°C or higher is usually preferred. A temperature of 70°C or higher, 80°C or higher, or 90°C or higher, particularly 100°C or higher, is desirable. The heating time can be set arbitrarily until the starch-degrading enzyme activity is adjusted to a predetermined value, but is preferably set in the range of, for example, 0.1 to 60 minutes. More specifically, the lower limit is usually 0.1 minutes or more, or 1 minute or more. On the other hand, the upper limit is not particularly limited, but is usually 60 minutes or less.

[0212] The enzyme activity unit (U / g) is calculated by dividing the rate of decrease in absorbance at 660 nm, C (%), of the measurement sample during a 30-minute enzyme reaction by the rate of decrease in absorbance of the enzyme reaction group (absorbance A) relative to the control group (absorbance B): {(absorbance B - absorbance A) / absorbance B} x 100 (%). The enzyme activity that reduces absorbance by 10% per 10 minutes is defined as 1 unit (U), and the enzyme activity per 1 g of measurement sample is calculated using the following formula from the rate of decrease in absorbance, C (%), when the enzyme reaction is carried out for 30 minutes using 0.25 mL of enzyme solution (sample content: 0.025 g).

number

[0213] Specific examples of starch-degrading enzymes in the dough composition include amylases. These may be derived from edible plants such as beans and / or cereals, preferably beans, that are the raw materials for the dough composition, or may be added externally. However, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from the raw edible plants, particularly beans and / or cereals, preferably beans. Specifically, the percentage of starch-degrading enzyme activity in the dough composition that is derived from the raw edible plants (particularly beans and / or cereals, preferably beans) is preferably in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more. On the other hand, the upper limit is not particularly limited, but can usually be set to, for example, 100% or less.

[0214] Furthermore, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from endogenous starch-degrading enzymes contained in the edible plant raw material (particularly pulses and / or millet, preferably pulses), and it is preferable that it is derived from endogenous starch-degrading enzymes contained in pulses and / or millet, preferably pulses, and it is particularly preferable that the starch-degrading enzyme is amylase. Furthermore, since starch derived from edible plants is thought to have the property of being easily degraded by endogenous starch-degrading enzymes contained in the same plant, it is preferable that the plant from which the starch-degrading enzymes (particularly endogenous starch-degrading enzymes contained in edible plants) are derived is at least the same type of plant as the plant from which the starch contained in the composition is derived. Specifically, it is preferable that the proportion of the starch-degrading enzyme activity in the dough composition that is derived from endogenous starch-degrading enzymes contained in the edible plant raw material (particularly pulses and / or millet, preferably pulses) is in the range of, for example, 30% to 100%. More specifically, the lower limit is usually 30% or more, and more preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more. The upper limit is not particularly limited, but can usually be set to 100% or less, for example.

[0215] ·Starch ·Proteolysis ·Sonication Particle Size The dough composition in step (i) has a particle size d in the particle size distribution measured after adding starch and proteolysis treatment according to the above [step e] and then ultrasonic treatment. 50 is preferably a predetermined ratio or more. 50is preferably in the range of, for example, 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but is usually 1 μm or more, preferably 5 μm or more, or 7 μm or more. This is preferable because it makes it easier to achieve the effects of the present invention and also makes it easier to impart resistance when torn by hand. Although the mechanism behind this is unclear, in the present invention, which has a support structure mainly composed of soluble carbohydrates and starch in the composition, it is thought that by reinforcing the support structure, the effects of the present invention are more easily achieved and the composition is imparted with resistance when torn by hand. On the other hand, if these components are larger than a certain size, they will penetrate the supporting structure in the composition, which is mainly composed of soluble carbohydrates and starch, and the expanded state will not be maintained after heat treatment, so it is considered preferable that they are smaller than a certain size.

[0216] ·Molecular weight distribution curve MWDC 3.0-6.0 Features related to The dough composition in step (i) is 3.0-6.0 In the above, a preferred feature is that the ratio of the logarithmic molecular weight of the peak apex of the peak 2sdMP, which has the second largest logarithmic molecular weight, to the peak 1stMP, which has the largest logarithmic molecular weight (2ndMP / 1stMP) is within a predetermined range. Specifically, the 2ndMP / 1stMP ratio of the dough composition is preferably, for example, 96% or less, and the lower limit is not particularly limited, but can be, for example, 50% or more. More specifically, the upper limit is preferably, for example, 96% or less, 95% or less, 94% or less, or 93% or less. If this value exceeds the upper limit, it may be difficult to achieve the effects of the present invention or to impart resistance when torn by hand. On the other hand, the lower limit is not particularly limited, but can be, for example, typically 50% or more, 60% or more, or 65% or more.

[0217] The dough composition in step (i) is preferably prepared to contain pulses and / or cereals, preferably pulses. The content is optional, but is preferably in the range of, for example, 5% by mass to 90% by mass, calculated as wet mass. More specifically, the lower limit is usually 5% by mass or more, and more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0218] RVA viscosity characteristics of dough composition The dough composition in step (i) preferably has various viscosity properties measured with a Rapid Visco Analyzer (RVA) that satisfy the following respective requirements. Details of the viscosity measurement method using an RVA (the above-mentioned <Method a>) and definitions of various peak viscosities, breakdown viscosities, etc. are as described above.

[0219] (1st peak viscosity) The dough composition in step (i) preferably has a first peak viscosity measured in the temperature-raising step a1 within a predetermined range when the ground composition water slurry is measured by RVA. Specifically, the first peak viscosity of the dough composition is preferably, but not limited to, greater than 100 cp and less than 10,000 cp. More specifically, the lower limit of the first peak viscosity is not particularly limited, but can typically be greater than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more. Meanwhile, the upper limit of the first peak viscosity is not particularly limited, but can typically be 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less. If the viscosity of the composition is too high to measure the first peak viscosity, the first peak viscosity exceeds the upper limit and is considered undesirable.

[0220] (Viscosity at 1st breakdown) Furthermore, the dough composition in step (i) preferably has a first breakdown viscosity, measured by RVA on a ground composition water slurry, within a predetermined range. Specifically, the first breakdown viscosity of the dough composition is not particularly limited, but can be, for example, 10 cP or more and 8000 cP or less. More specifically, the lower limit of the first breakdown viscosity is not particularly limited, but can be, for example, 10 cP or more, 20 cP or more, 30 cP or more, 40 cP or more, 50 cP or more, 100 cP or more, 190 cP or more, 200 cP or more, or 500 cP or more. Meanwhile, the upper limit of the first breakdown viscosity is not particularly limited, but can be, for example, 8000 cP or less, 6000 cP or less, 4000 cP or less, or 3000 cP or less. If the viscosity of the composition is so high that the viscosity at first breakdown cannot be measured, the viscosity at first breakdown exceeds the upper limit mentioned above and the composition is deemed undesirable.

[0221] (Viscosity reduction rate at 1st breakdown relative to 1st peak viscosity) Furthermore, when the ground composition water slurry of the dough composition in step (i) is measured by RVA, the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity is preferably equal to or greater than a predetermined value. Here, the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity is a ratio defined as {(first peak viscosity) - (viscosity at the first breakdown)} / (first peak viscosity). For example, if the first peak viscosity is 1000 cp and the viscosity at the first breakdown is 500 cp, the viscosity reduction rate is 50%. Note that this viscosity reduction rate typically corresponds to "(first peak viscosity) - (the lowest viscosity measured between the first peak viscosity and the second peak viscosity) / (first peak viscosity)." Specifically, the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity of the dough composition is typically in the range of 10% or more and 100% or less. More specifically, the lower limit of this ratio is typically 10% or more. Among these, 13% or more, 15% or more, 17% or more, or 20% or more is preferred. While the underlying mechanism is unclear, it is believed that the special viscosity characteristics make it easier to incorporate bubbles of an appropriate size within the composition, resulting in a composition with a well-balanced bubble structure and excellent swelling properties. While the upper limit of this ratio is not particularly limited, it can usually be 100%, 100% or less, or 90% or less. If the viscosity of the composition is too high to measure the first peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0222] Furthermore, in the production method of the present invention, by adding a soluble carbohydrate in step (i), when a 22% by mass aqueous slurry of the ground composition is measured using a Rapid Visco Analyzer, the reduction rate of the first breakdown viscosity relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a heating rate of 12°C / min and held at 140°C for 3 minutes is typically in the range of 10% to 100%. More specifically, the lower limit of this ratio is typically 10% or more. Of these, 13% or more, 15% or more, 17% or more, or 20% or more is preferred. While the mechanism behind this is unclear, it is believed that the special viscosity characteristics facilitate the incorporation of air bubbles of an appropriate size within the composition, resulting in a composition with a well-balanced air bubble content and excellent swelling properties. Meanwhile, the upper limit of this ratio is not particularly limited, but can typically be 100%, 100% or less, or 90% or less. In addition, if the viscosity of the composition is too high to measure the first peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore considered undesirable. The soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only with monosaccharides and / or disaccharides. In particular, monosaccharides and / or disaccharides (particularly glucose) derived from pulses and / or millet may satisfy the requirements regarding the soluble carbohydrates. According to one aspect of the present invention, there is provided a method for preparing a dough composition containing pulses and / or millet, which includes adjusting the reduction rate by adding soluble carbohydrates, and such a method is also within the scope of the present invention.

[0223] (2nd peak viscosity) Furthermore, when the ground composition water slurry is measured by RVA, the dough composition in step (i) preferably has a second peak viscosity measured in the temperature-raising step a2 within a predetermined range. Specifically, the second peak viscosity of the dough composition is preferably, but not limited to, greater than 100 cp and less than 10,000 cp. More specifically, the lower limit of the second peak viscosity is not particularly limited, but can typically be greater than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more. Meanwhile, the upper limit of the second peak viscosity is not particularly limited, but can typically be 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less. If the viscosity of the composition is too high to measure the second peak viscosity, the second peak viscosity exceeds the upper limit and is considered undesirable.

[0224] (1st peak viscosity / 2nd peak viscosity ratio) Furthermore, when a water slurry of the ground composition is measured by RVA, the dough composition in step (i) preferably has a 1st peak viscosity / 2nd peak viscosity ratio of at least a predetermined value. Here, the 1st peak viscosity / 2nd peak viscosity ratio is defined as {(1st peak viscosity)} / (2nd peak viscosity). Specifically, the 1st peak viscosity / 2nd peak viscosity ratio of the dough composition is preferably 0.1 or more and 100 or less. More specifically, the lower limit of this ratio is usually preferably 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Although the mechanism behind this is unclear, it is thought that by containing a relatively high content of carbohydrates (preferably soluble carbohydrates) relative to the plant viscous components (particularly plant polysaccharides, preferably psyllium), the moisture that the plant polysaccharides can retain is adjusted, resulting in good quality. On the other hand, the upper limit of this ratio is not particularly limited, and can be, for example, 100 or less, or 50 or less, or 10 or less, or 7.0 or less, or 5.0 or less, or 3.0 or less. If the viscosity of the composition is too high to measure the 1st peak viscosity and, as a result, the 1st peak viscosity / 2nd peak viscosity ratio cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore considered undesirable.

[0225] (Viscosity at 2nd breakdown) Furthermore, the dough composition in step (i) preferably has a second breakdown viscosity, measured by RVA on a ground composition water slurry, within a predetermined range. Specifically, the second breakdown viscosity of the dough composition is not particularly limited, but can be, for example, 1 cP or more and 1000 cP or less. More specifically, the lower limit of the second breakdown viscosity is not particularly limited, but can be, for example, 1 cP or more, 2 cP or more, 3 cP or more, 4 cP or more, or 5 cP or more. Meanwhile, the upper limit of the second breakdown viscosity is not particularly limited, but can usually be 1000 cP or less, 800 cP or less, or 600 cP or less. Note that if the viscosity of the composition is too high to measure the second breakdown viscosity, the second breakdown viscosity exceeds the upper limit and is considered undesirable.

[0226] (Viscosity reduction rate of the second breakdown viscosity relative to the second peak viscosity) Furthermore, when the ground composition water slurry is measured by RVA, the dough composition in step (i) preferably has a viscosity reduction rate of the viscosity at the second breakdown relative to the second peak viscosity of a predetermined value or more. Here, the viscosity reduction rate of the viscosity at the second breakdown relative to the second peak viscosity is a ratio defined as {(second peak viscosity) - (second breakdown viscosity)} / (first peak viscosity). This viscosity reduction rate typically corresponds to "(second peak viscosity) - (minimum viscosity measured between the second peak viscosity and the end of the temperature-raising step a2) / (second peak viscosity)." Specifically, the viscosity reduction rate of the viscosity at the second breakdown relative to the second peak viscosity of the dough composition is preferably in the range of, for example, 60% or more and 100% or less. More specifically, the lower limit of this ratio is typically 60% or more, or 65% or more, or 70% or more, or 75% or more, or 80% or more, or 85% or more. Although the mechanism is unclear, it is believed that a relatively high soluble carbohydrate content relative to the starch content results in a composition with special viscosity characteristics and excellent swelling properties with a well-balanced air bubble structure. The upper limit of this ratio is not particularly limited, but it can usually be 100%, or less than 100%, or less than 90%. If the viscosity of the composition is too high to measure the second peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0227] (3rd peak viscosity) Furthermore, the dough composition in step (i) preferably has a third peak viscosity measured during the temperature-reducing step b, measured by RVA on a ground composition water slurry, of a predetermined value or less. Specifically, the third peak viscosity of the dough composition is not particularly limited, but can be, for example, in the range of 10 cP to 10,000 cP. While the underlying mechanism is unclear, if the soluble carbohydrate content is relatively high relative to the starch content and the starch content is above a certain level, the starch effect may bring this value into a preferred range during the temperature-reducing step of the dough composition's baking process (e.g., the latter stage of temperature reduction after reaching the maximum temperature during baking), allowing the dough composition to maintain its expanded state even after the heat treatment. More specifically, the lower limit of the third peak viscosity is not particularly limited, but can be, for example, 10 cP or more, 30 cP or more, or 50 cP or more. On the other hand, the upper limit of the third peak viscosity is not particularly limited, and can be, for example, 10,000 cP or less, or 8,000 cP or less, or 7,000 cP or less, or 6,000 cP or less, or 5,000 cP or less, or 4,000 cP or less, or 3,000 cP or less. Note that if the viscosity of the composition is too high to measure the third peak viscosity, the third peak viscosity exceeds the upper limit and is considered to be undesirable.

[0228] Viscosity reduction rate of the 3rd breakdown viscosity relative to the 3rd peak viscosity Furthermore, when the ground composition water slurry of the dough composition in step (i) is measured by RVA, the viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity is preferably equal to or less than a predetermined value. Here, the viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity is a ratio defined as {(3rd peak viscosity) - (3rd breakdown viscosity)} / (3rd peak viscosity). This viscosity reduction rate typically corresponds to "(3rd peak viscosity) - (the minimum viscosity measured from the 3rd peak viscosity until the end of the temperature-lowering step b) / (3rd peak viscosity)." Specifically, the viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity of the composition of the present invention is, for example, 50% or less, and the lower limit is not particularly limited, but can be, for example, 0% or more. More specifically, the upper limit of this ratio is usually preferably 50% or less, or 40% or less, or 30% or less, or 20% or less, or 10% or less. Although the mechanism is unclear, it is believed that a relatively high soluble carbohydrate content relative to the starch content results in a composition with special viscosity characteristics and excellent swelling properties with a well-balanced air bubble content. Furthermore, by including a certain level of starch, this value falls within a preferred range, and the swelling state may be maintained even after heat treatment. Meanwhile, the lower limit of this ratio is not particularly limited, but it can be, for example, 0%, or 0% or more, or 1% or more, or 5% or more. If the viscosity of the composition is too high to measure the third peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is therefore deemed undesirable.

[0229] (Ratio of 3rd peak viscosity to 2nd breakdown viscosity) Furthermore, when the dough composition in step (i) is measured by RVA using a water slurry of the ground composition, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity ((3rd peak viscosity) / (2nd breakdown viscosity)) is preferably within a predetermined range. Specifically, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the dough composition is usually 100 or less, and the lower limit is not particularly limited, but can be, for example, 0. More specifically, the upper limit of this ratio is usually 100 or less. In particular, it is preferably 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less. If this ratio exceeds the upper limit, the balance of the bubbles may be poor. Note that if the viscosity of the composition is too high and the 3rd peak viscosity cannot be measured, and as a result the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity cannot be calculated, this ratio is deemed to exceed the upper limit and is therefore unsuitable. On the other hand, the lower limit is not particularly limited, but can be, for example, 0 or 0 or more.

[0230] Beans and / or grains The pulses and / or millet used in step (i) may be those that have not been subjected to the heat treatment described below, those that have been subjected to the heat treatment, or a combination of both. It is also preferable to use pulses and / or millet in powder form.

[0231] Furthermore, the degree of gelatinization of the pulses and / or millet used in the present invention is preferably within a predetermined range. Specifically, the starch gelatinization degree of the pulses and / or millet used in the present invention can be, for example, in the range of 0.1% by mass or more to less than 50% by mass. More specifically, the upper limit can be, for example, typically 50% by mass or less, 45% by mass or less, 40% by mass or less, or 35% by mass or less. On the other hand, the lower limit is not limited, but pulse and / or millet raw materials (particularly raw material powders) that have been pre-heated to a gelatinization degree of typically 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more are also included in the scope of the present invention. The method for measuring the gelatinization degree as a characteristic of the pulses and / or millet used in the present invention is the same as the method for measuring the gelatinization degree as a characteristic of the composition of the present invention, as described in detail elsewhere.

[0232] The pulses and / or millet grains used in step (i) are preferably milled according to the above-mentioned procedure so that the number of starch granule structures observed when a 6% suspension of the milled pulses and / or millet grains is observed falls within a predetermined range. The number of starch granule structures in the pulses and / or millet raw material (particularly raw material powder) subjected to such heating treatment is not limited, but may be, for example, 10 granules / mm 2 More than 100000 pieces / mm 2 Specifically, the lower limit of the number of such starch granule structures is usually 10 pieces / mm 2 More than 20 pieces / mm 2 More than 30 pieces / mm 2 or more than 40 pieces / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 On the other hand, the upper limit of this value is not particularly limited, but it is preferably 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm2 The present invention also encompasses pulse and / or miscellaneous grain raw materials (particularly raw material powders) that have been previously subjected to a heating treatment so that the number of starch granule structures falls within the above range.

[0233] The present invention also encompasses pulse and / or miscellaneous cereal raw materials (particularly raw material powders) to be used in step (i) of the production method of the present invention that have been previously heated so that the temperature decrease difference in gelatinization peak temperature measured by the above method is not more than the above-mentioned specified temperature (i.e., for example, in the range of 0°C to 50°C, specifically, usually not more than 50°C, or not more than 45°C, or not more than 40°C, or not more than 35°C, or not more than 30°C; the lower limit of the temperature decrease difference is not particularly limited, but is usually not less than 0°C, and particularly not less than 1°C, or not less than 2°C, or not less than 3°C, or not less than 4°C, or not less than 5°C). Furthermore, it is preferable that the heated pulse and / or miscellaneous cereal raw materials (particularly raw material powders) satisfy at least one or both of the following (c-3) and (d-3).

[0234] (c-3) When observing a 6% suspension of the ground dough composition, the starch granule structure observed is 40 granules / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 Although there is no upper limit, for example, 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 The following is the result.

[0235] (d-3) 32 g of a 22% by mass water slurry of the ground dough composition is prepared, and when it is measured using a Rapid Visco Analyzer according to the temperature increase stages (a1, a2) and temperature decrease stage (b), the gelatinization peak temperature in the temperature increase stage (a2) is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and the upper limit is not limited, but is, for example, 140°C or lower, or 135°C or lower, or 130°C or lower.

[0236] In addition, the present invention also encompasses enzyme-treated psyllium seed husk, which has been previously treated with an enzyme (preferably cellulase and / or pectinase and / or xylanase, more preferably at least xylanase and / or pectinase) for use in step (i) of the manufacturing method of the present invention.

[0237] The temperature and time during the heating treatment may be appropriately adjusted so that the [γ] / [α] ratio and / or the starch granule structure described above fall within a predetermined range, while preventing starch granule damage and removing undesirable components from the raw material. The heating method may be, for example, a method of directly heating the powder using a solid medium (such as a metal part in the equipment) (e.g., an extruder) or a method of heating the powder using a gas medium (e.g., saturated steam heating, air drying heating). The composition temperature during the treatment is preferably, for example, in the range of 60°C to 300°C. More specifically, the upper limit is preferably typically 300°C or lower, or 280°C or lower, or 250°C or lower, or 210°C or lower, or 150°C or lower. The lower limit is not particularly limited, but may typically be 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher. Furthermore, the treatment time at the temperature is usually 30 minutes or less, or preferably 25 minutes or less, and although there is no particular lower limit, it is usually preferably 0.1 minutes or more.

[0238] Furthermore, it is preferable that the dry weight moisture content during the heating treatment is not more than a predetermined value. If the dry weight moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if they are not destroyed, they may lose heat resistance, making it difficult to achieve the effects of the present invention. Specifically, the upper limit of the dry weight moisture content is preferably in the range of, for example, 0% to 80% by mass. More specifically, the upper limit is preferably typically 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less. The lower limit of the dry weight moisture content during the heating treatment is not particularly limited, but can typically be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0239] Starch granule structure As mentioned above, the baked composition of the present invention is preferably a composition in which the starch granule structure is destroyed, as this allows the effects of the present invention to be achieved, but conversely, in the dough composition in step (i) of the manufacturing method of the present invention, it is preferable that the number of starch granule structures is equal to or greater than a predetermined value. Although the mechanism behind this is unclear, it is thought that by carrying out the step of expanding the dough composition by heat treatment while the dough composition contains starch granule structures, the starch granules protect the internal voids, resulting in a desirable expanded structure.

[0240] Specifically, the dough composition in step (i) of the manufacturing method of the present invention has a starch granule structure number of, for example, 40 granules / mm under the above-mentioned conditions. 2 More than 100000 pieces / mm 2 The range is preferably as follows: More specifically, the lower limit is usually 40 pieces / mm 2 or more than 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more than 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2The upper limit of the number of starch granule structures in the dough composition is not limited, but is usually 100,000 granules / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 It can be as follows:

[0241] The number of starch granule structures in the dough composition in step (i) is preferably equal to or greater than the number of starch granule structures in the composition of the present invention after baking, and is preferably greater than the number of starch granule structures in the composition of the present invention after baking. That is, it is preferable that the number of starch granule structures in the composition before and after the heat treatment in step (ii) is reduced by a predetermined value or more (i.e., the difference in reduction defined as "the number of starch granule structures in the dough composition before heat treatment - the number of starch granule structures in the composition after heat treatment" is a certain value or more). Specifically, the value of such a reduction rate is, for example, 10 granules / mm before and after the heat treatment in step (ii). 2 More than 100000 pieces / mm 2 The range below is preferable. More specifically, the lower limit of the reduction rate is usually 10 pieces / mm 2 Above, 20 pieces / mm 2 or more than 30 pieces / mm 2 or more than 40 pieces / mm 2 or more, or 50 pieces / mm 2 or more than 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more than 250 pieces / mm 2 or more than 300 pieces / mm 2 On the other hand, there is no particular upper limit to the rate of decrease, but for example, it is usually 100,000 particles / mm 2 or less, or 50,000 pieces / mm 2 or less than 10,000 pieces / mm 2 It can be as follows:

[0242] As described above, the pulse and / or miscellaneous grain raw material (particularly raw material powder) used to prepare the dough composition in step (i) can be mildly heated, but it is preferable that the protein contained in the pulse and / or miscellaneous grain raw material (particularly raw material powder) is a protein (processed protein) that has been subjected to some kind of processing (e.g., ultrasonic treatment, shearing / kneading treatment, heat treatment, etc.). By using a pulse and / or miscellaneous grain raw material (particularly raw material powder) containing such processed protein, the elasticity and / or extensibility of the composition of the present invention can be improved, and the effects of the present invention can be more easily achieved. It is preferable to use a pulse and / or miscellaneous grain raw material (particularly raw material powder) that has been processed until part or all of the protein contained therein is denatured. Examples of denaturation treatments include heat treatment and electrical treatment. Specifically, it is preferable that the protein contained in such pulse and / or miscellaneous grain raw material (particularly raw material powder) is a protein that has been heated until it is denatured (e.g., at 60°C or higher, 70°C or higher, or 80°C or higher). Although the mechanism is unclear, it is possible that the processed protein cross-links components such as starch, contributing to the development of a desirable shape and size of the aggregate structure, which is thought to be composed of starch and protein in the puffed composition. Such processed proteins are not particularly limited, and while an isolated pure product may be processed and incorporated into the composition, it is preferable that the protein is processed in a state contained in pulses and / or cereals and incorporated into the composition. Furthermore, as mentioned above, it is preferable to use starch that has been processed to a low degree, so that a certain percentage of starch granules remains, while it is preferable to use protein that has been processed to a certain degree (for example, thermally denatured at 60°C or higher, 70°C or higher, or 80°C or higher).

[0243] In addition, when the soluble carbohydrates are those obtained by enzymatically hydrolyzing starch in edible plants (particularly beans and / or cereals), the number of starch granule structures in the edible plants is, for example, 0 / mm 2 More than 300 pieces / mm 2More specifically, the upper limit of the starch granule structure observed under the above conditions is usually 300 granules / mm 2 Below, 250 pieces / mm 2 or less, or 200 pieces / mm 2 or less, or 150 pieces / mm 2 or less, or 100 pieces / mm 2 or less, or 50 pieces / mm 2 or less, or 40 pieces / mm 2 or less than 30 pieces / mm 2 or less, or 20 pieces / mm 2 or less, or 10 pieces / mm 2 or less, or 5 pieces / mm 2 On the other hand, the lower limit is not particularly limited, but it is usually 0 pieces / mm 2 As described above, edible plants with fewer starch granule structures can be said to be more highly processed edible plants. Although the mechanism behind this is unclear, using edible plant materials with fewer starch granule structures (in other words, more highly processed) is preferable because it facilitates the enzymatic reaction.

[0244] Furthermore, when the soluble carbohydrates are obtained by enzymatically hydrolyzing starch in edible plants (particularly pulses and / or cereals), the degree of gelatinization of the edible plant material is preferably within a predetermined range. Specifically, the degree of gelatinization of the starch in the composition of the present invention, measured by the above-described method, can be, for example, in the range of 50% by mass or more and 100% by mass or less. More specifically, the lower limit is typically 50% by mass or more. Among these, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more is preferred. Meanwhile, the upper limit is not particularly limited, but can be, for example, typically 100% by mass or less, or 99% by mass or less. Thus, edible plants with a high degree of gelatinization can be said to be more highly processed edible plants. Although the mechanism behind this is unclear, it is preferable to use edible plant materials with fewer starch granule structures (in other words, more highly processed), as this makes it easier for the enzymatic reaction to proceed.

[0245] ·Dietary fiber localization site It is also more preferable to incorporate a localized portion of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) from an edible plant into the dough composition of step (i). Specifically, the ratio of the localized portion of dietary fiber (e.g., psyllium seed coat) to the total mass of the entire dough composition is preferably in the range of, for example, 0.1% to 20% by mass, based on wet mass. More specifically, the lower limit is typically 0.1% by mass or more. Of these, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more are preferred. Meanwhile, the upper limit is generally not limited, but can be, for example, typically 20% by mass or less, 15% by mass or less, 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less. Furthermore, the localized portion of dietary fiber may be an insoluble dietary fiber portion that satisfies the above-mentioned requirement. Furthermore, such a dietary fiber-containing portion may be at least the psyllium seed coat, and may further be one that has been previously treated with the aforementioned enzymes (for example, cellulase treatment and / or xylanase treatment and / or pectinase treatment, etc.).

[0246] Furthermore, by including the seed coat of beans as the dietary fiber localized portion (more specifically, the insoluble dietary fiber localized portion) in the above proportion, the spreadability of the dough when water is added is improved, particularly in a composition that does not include a step of fermenting the dough, and this is preferable because it gives the dough physical properties that make it easier to expand in step (ii).

[0247] Furthermore, the inclusion of seed coat parts of the commonly edible wild plant plantain (sometimes referred to as psyllium seed coat or psyllium husk) in the above proportions as dietary fiber localized portions (more specifically, soluble dietary fiber and insoluble dietary fiber localized portions) is preferred, particularly in fermented compositions that include a dough fermentation step, because it provides physical properties that facilitate swelling in step (ii). Among these, the inclusion of psyllium seed coat parts in the above proportions after the enzyme treatment described above (specifically, treatment with cellulase and / or pectinase and / or xylanase is preferred, and treatment with at least pectinase or xylanase is particularly preferred) is preferred. Furthermore, it is preferred to contain both bean seed coat parts and psyllium seed coat parts (particularly enzyme-treated psyllium seed coat parts), with the total content preferably being in the above proportions. The enzyme-treated psyllium seed coat parts also contain degradation products that are even smaller in molecular weight than the undegraded psyllium seed coat parts as a result of the enzyme treatment.

[0248] Furthermore, when the dough composition in step (i) contains psyllium seed coat (sometimes referred to as psyllium seed coat or psyllium husk), the psyllium seed coat and other ingredients may be mixed simultaneously, or may be mixed individually and stepwise in any order. However, it is preferable to prepare a mixture of water and psyllium seed coat and then mix the other ingredients, and it is more preferable to prepare a mixture of water and psyllium seed coat and then mix the psyllium seed coat separately together with the other ingredients.

[0249] The dietary fiber localized portion in the dough composition may contain the dietary fiber localized portion alone, or may be contained in the form of a dietary fiber-containing food material containing the dietary fiber localized portion, but it is preferable to contain both the dietary fiber localized portion and other portions from the same type of food material, and it is particularly preferable to contain both the dietary fiber localized portion and other portions from the same individual food material. The dietary fiber-containing food material containing the dietary fiber localized portion from the same type or individual food material may contain the dietary fiber localized portion and other portions separately from the food material, or may contain a food material in a state containing the dietary fiber localized portion. Furthermore, the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above-mentioned requirement.

[0250] In the present invention, the term "localized dietary fiber portion" refers to a portion of a food material (edible plant) that has a relatively higher dietary fiber content than the edible portion. For example, the localized dietary fiber portion, in a dry state, has a dietary fiber content that is, for example, typically 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more that of the edible portion. For example, the seed coat (more specifically, the insoluble dietary fiber portion) of pulses, which has a relatively higher dietary fiber content than the edible portion (cotyledon), and the bran (more specifically, the insoluble dietary fiber portion) of millet, which has a relatively higher dietary fiber content than the edible portion, correspond to the localized dietary fiber portion. In addition, the seed coat (plantago ovata seed coat or psyllium husk) of plantago ovata, a wild plant commonly consumed as food, corresponds to a dietary fiber-containing portion (more specifically, a portion containing soluble dietary fiber and insoluble dietary fiber). In particular, plantago ovata seed coat is preferable from a nutritional standpoint because it contains soluble dietary fiber in addition to insoluble dietary fiber.

[0251] Furthermore, the dietary fiber-containing portion or insoluble dietary fiber-containing portion in the present invention may be a part of the "edible portion" of the food material (for example, the seeds or skins of cereals, beans, nuts, and vegetables; particularly one or more selected from the seed skins of beans, the seed skins of psyllium, and the bran of cereals) or a "non-edible portion (for example, the cob of a corn or the sheath of a bean)." However, it is preferable that the dietary fiber-containing portion or insoluble dietary fiber-containing portion is a part of the "edible portion," more preferably one or more of the seed skins of beans, the seed skins of psyllium, and the bran of cereals, more preferably either the seed skins of beans or the seed skins of psyllium, and it is particularly preferable that the portion contains both the seed skins of beans and the seed skins of psyllium.

[0252] Examples of areas where dietary fiber is found include the "discarded parts" of various food ingredients listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (an example is shown in Table B below). However, even in "edible parts" other than these "inedible parts," dietary fiber can also be found in the above-mentioned grains, beans, nuts and seeds, the skins and seeds of vegetables, and the particularly hard and thick parts of the stems and leaves of vegetables.

[0253] In the present invention, the "inedible portion" of a food ingredient refers to a portion of the food ingredient that is not suitable for normal consumption or that is discarded under normal eating habits, while the "edible portion" refers to the portion of the food ingredient excluding the discarded portion (inedible portion). The portion and proportion of the inedible portion in the food ingredients used in the present invention, i.e., dietary fiber-containing food ingredients and / or other (dietary fiber-free) food ingredients, would be readily understood by those skilled in the art who handle such foods and processed food products. For example, the "discarded portion" and "discard rate" listed in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan can be used as the portion and proportion of the inedible portion, respectively. The portion and proportion of the edible portion can also be understood from the portion and proportion of the inedible portion of a food ingredient.

[0254] [Table B]

[0255] Furthermore, the dietary fiber content in the dietary fiber localized portion, calculated on a dry weight basis, is preferably in the range of, for example, more than 8% by weight and not more than 50% by weight. More specifically, the lower limit is typically more than 8% by weight, or more than 9% by weight, or more than 10% by weight, or more than 11% by weight, or more than 12% by weight, or more than 13% by weight, or more than 14% by weight, or more than 15% by weight, or more than 16% by weight, or more than 17% by weight, or more than 18% by weight, or more than 19% by weight, or more than 20% by weight. The upper limit is not particularly limited, but can typically be not more than 50% by weight, not more than 40% by weight, or not more than 30% by weight. Among the specifications for the dry weight equivalent of the composition of the present invention, the specifications regarding the ingredient composition and the nutritional components, whose values ​​do not change with the presence or absence of moisture or before and after processing, may also be satisfied in the dough composition of step (i) and step (ii). Alternatively, the dietary fiber localized portion may be an insoluble dietary fiber localized portion, and the insoluble dietary fiber content may satisfy the above-mentioned requirement.

[0256] Furthermore, when a dietary fiber-containing portion is contained, it is preferably contained in the form of a micronized product. When micronizing a dietary fiber-containing portion, the dietary fiber-containing portion may be micronized alone, or a dietary fiber-containing foodstuff containing the dietary fiber-containing portion may be micronized. However, it is convenient to separate the difficult-to-crush dietary fiber-containing portion from the other portions and then micronize it. For example, a method of separating the seed coat of a bean from the other edible portions, micronizing it, and then mixing it with beans having an edible portion that has been separately micronized, a method of separating the bran portion of cereals from the other edible portions, micronizing it, and then mixing it with cereals having an edible portion that has been separately micronized, or a method of separating the seed coat of psyllium from the other portions, micronizing it, and then mixing it with beans and / or cereals having a separately micronized portion, are exemplified. Furthermore, when the dietary fiber-containing portion is an insoluble dietary fiber-containing portion that is a hard tissue, it is preferable to satisfy the above-mentioned requirement.

[0257] On the other hand, by subjecting a dietary fiber-containing food material containing a localized portion of dietary fiber (particularly a localized portion of insoluble dietary fiber) to micronization, the process of fractionating the material into individual portions can be omitted, and therefore, when a powerful micronization method can be employed, production can be industrially advantageous. For example, there is a method in which pulses with their seed coats or miscellaneous grains with their bran portions are subjected to micronization treatment as they are.

[0258] It is also preferable to contain both a micronized portion of a dietary fiber-containing portion (particularly a portion containing insoluble dietary fiber) from the same type of food material and the other portion. The micronized portion of the dietary fiber-containing portion may be one that has been micronized after being separated from the food material, or one that has been micronized in the state of a dietary fiber-containing food material containing the dietary fiber-containing portion.

[0259] The means of pulverization used as a condition for the micronization treatment in the present invention is not particularly limited. The pulverization temperature is not limited, and any of high-temperature pulverization, room-temperature pulverization, and low-temperature pulverization may be used. The pulverization pressure is also not limited, and any of high-pressure pulverization, normal-pressure pulverization, and low-pressure pulverization may be used. Examples of equipment for such pulverization include blenders, mixers, mills, kneaders (extruders), pulverizers, crushers, and attritors, and any of these may be used. Examples of equipment that can be used include media-agitating mills such as dry bead mills and ball mills (rolling type, vibrating type, etc.), jet mills, high-speed rotation impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0260] When micronizing the dietary fiber localized area (especially the insoluble dietary fiber localized area), the particle diameter of the microparticle complex after disturbance, d 50 It is preferable that the particle diameter d after the disturbance is adjusted to fall within a predetermined range. 50is preferably in the range of, for example, 1 μm or more and 450 μm or less. More specifically, the upper limit is usually 450 μm or less, particularly 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but can usually be 1 μm or more, particularly 5 μm or more, or 7 μm or more.

[0261] In addition, when the dietary fiber localized portion (especially the insoluble dietary fiber localized portion) is refined, the particle diameter d of the microparticle complex after disturbance is 90 It is preferable that the particle diameter d after the disturbance is adjusted to fall within a predetermined range. 90 is preferably in the range of, for example, 1 μm or more and 500 μm or less. More specifically, the upper limit is usually 500 μm or less, and more preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0262] In addition, in the case of the micronization treatment of the dietary fiber localized portion (particularly the insoluble dietary fiber localized portion), the specific surface area per unit volume of the particles (fine particles and fine particle complexes) in the micronized dietary fiber localized portion after disturbance is, for example, 0.01 [m 2 / mL] or more 1.50[m 2 / mL] or less. More specifically, the lower limit is usually 0.01 [m 2 / mL] or more, especially 0.02 [m 2 / mL] or more, or 0.03 [m 2 / mL] or more. On the other hand, the upper limit is not particularly limited, but it is usually 1.50 [m 2 / mL] or less, especially 1.00 [m 2 / mL] or less, or 0.90 [m 2 / mL] or less, or 0.80 [m 2 / mL] or less. It is also preferable that the above-mentioned requirement is satisfied in the pulses and / or miscellaneous grains used in the present invention. The present invention also encompasses pulses and / or miscellaneous grain raw materials (particularly raw material powder) that have been previously subjected to a heating treatment so that the specific surface area per unit volume of the pulses and / or miscellaneous grains used in the present invention falls within the above-mentioned range.

[0263] In the present invention, the specific surface area per unit volume [m 2 / mL] represents the specific surface area per unit volume (1 mL) when particles are assumed to be spherical, measured using the laser diffraction particle size analyzer described above. Note that the specific surface area per unit volume when particles are assumed to be spherical is a value based on a different measurement mechanism than measurements that reflect the particle's components, surface structure, etc. (specific surface area per volume or per mass determined by permeation methods, gas adsorption methods, etc.). Furthermore, when particles are assumed to be spherical, the specific surface area per unit volume can be calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area per particle and di is the particle diameter.

[0264] The pulses and / or cereals contained in the dough composition in step (i) have a particle size d 90 Specifically, the particle diameter d of the beans and / or millet after ultrasonic treatment is preferably a predetermined value or less. 90 is preferably in the range of, for example, 1 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, and is preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and is preferably 5 μm or more, or 7 μm or more, or 10 μm or more.

[0265] <Step (ii): Leavening of the dough composition by heat treatment> In step (ii), the dough composition is heated to cause leavening. This heating step usually involves the aforementioned enzyme treatment (e.g., cellulase treatment, xylanase treatment, and / or pectinase treatment, etc.), which decomposes the starch in the dough composition with the degradative enzyme and causes the composition to leaven. That is, when the aforementioned enzyme treatment is performed, a raw material that has been previously treated with the enzyme may be used, or the enzyme treatment may be performed in step (i), or in step (ii), or a combination of these methods may be used. Specifically, the enzyme treatment may be performed in step (i) and / or step (ii).

[0266] The heating time in step (ii) can be appropriately set based on the reaction rate determined from the enzyme activity, reaction temperature, and dry weight moisture content of the dough composition, as well as the rate of change in the various parameters of the composition. For example, it can be typically 1 minute or more and 24 hours or less. Specifically, the lower limit is typically 1 minute or more, particularly 2 minutes or more, or 3 minutes or more. The upper limit is not particularly limited, but can typically be 24 hours or less, or 16 hours or less.

[0267] The heating temperature in step (ii) can also be appropriately set based on the rate of change of various parameters of the composition described above, and is preferably set in the range of 30°C or higher to 300°C or lower. More specifically, the lower limit can be typically 30°C or higher, particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and particularly 120°C or higher. On the other hand, the upper limit is not particularly limited, and can be set, for example, to typically 300°C or lower, particularly 290°C or lower, or 280°C or lower, or 270°C or lower, or 260°C or lower, or 250°C or lower, or 240°C or lower, or 230°C or lower, or 220°C or lower.

[0268] The pressure during heating in step (ii) is not particularly limited and may be any pressure as long as it does not prevent the composition from expanding, but it is usually normal pressure.

[0269] More specifically, when the composition of the present invention is a fermented leavened composition, its production method can be, for example, the following fermented leavened composition production method. In this case, in the fermented leavened composition production method, the provisions regarding step (ii) in this specification (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) may be satisfied as "after treatment" upon completion of the fermentation step (ii-a) and the baking step (ii-b) described below, or the provisions may be satisfied upon completion of the fermentation step (ii-a). Furthermore, when the composition of the present invention is a non-fermented leavened composition, its production method can be, for example, the following non-fermented leavened composition production method. In this case, in the non-fermented leavened composition production method, the provisions regarding step (ii) in this specification (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) may be satisfied as "after treatment" upon completion of the mixing step (ii-2a) and the baking step (ii-2b) described below, or the provisions may be satisfied upon completion of the mixing step (ii-2a).

[0270] (Method for producing fermented and puffed composition) Step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) A step of yeast fermenting the dough composition of (i). (ii-b) baking the yeast-fermented composition of (ii-a).

[0271] (Method for producing non-fermented puffed composition) Step (ii) includes the following steps (ii-2a) and (ii-2b): (ii-2a) A step of mixing air bubbles and / or leavening agents into the dough composition of (i). (ii-2b) A step of heat-treating the mixed composition of (ii-2a).

[0272] The leavening of the dough composition by heat treatment in step (ii) is preferably carried out so as to satisfy the following conditions:

[0273] It is preferable that the composition of the present invention has a dry weight moisture content that is reduced by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the reduction rate defined as "(this percentage in the dough composition before heat treatment - this percentage in the composition after heat treatment) / this percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, the reduction rate before and after the heat treatment in step (ii) is, for example, 5% by mass or more, and although there is no upper limit, it is preferably in the range of, for example, 100% by mass or less. More specifically, the lower limit of the reduction rate is usually 5% by mass or more, and preferably 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by ...

Claims

1. A composition containing beans and / or miscellaneous grains and satisfying all of the following (1) to (3): (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a 22% by mass water slurry of the pulverized composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity appearing in the temperature increase step from 50°C to 90°C is the "first peak viscosity," the highest peak viscosity appearing in the temperature increase step from 90°C to 140°C (including the step of holding at 140°C for 3 minutes) is the "second peak viscosity," and the lowest viscosity at breakdown appearing between the first peak viscosity and the second peak viscosity is the "first breakdown viscosity").

2. The composition according to claim 1, which satisfies the following (A) and / or (B): (A) The 1st peak viscosity / 2nd peak viscosity ratio is 0.1 or more. (B) 1st peak viscosity is more than 100 cp.

3. 3. The composition according to claim 1 or 2, wherein the rate of decrease in viscosity at second breakdown relative to second peak viscosity is 60% or more (wherein the "second breakdown viscosity" is defined as the lowest viscosity at breakdown that appears during the temperature rise step in which, after the appearance of the second peak viscosity, the temperature is raised to 140°C and maintained at 140°C for 3 minutes).

4. 4. The composition according to claim 1, wherein, when measured using the Rapid Visco Analyzer, the ratio of the third peak viscosity to the second breakdown viscosity is 100 or less when the temperature is increased to 140°C, then held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a temperature decrease rate of 12°C / min (wherein, after the appearance of the second peak viscosity, the lowest breakdown viscosity (cP) that appears during the temperature increase step, in which the temperature is increased to 140°C and held at 140°C for 3 minutes, is defined as the "second breakdown viscosity," and the highest peak viscosity (cP) that appears during the temperature decrease step is defined as the "third peak viscosity").

5. The composition according to any one of claims 1 to 4, having a moisture content on a dry basis of less than 150% by mass.

6. The composition according to any one of claims 1 to 5, wherein the dietary fiber content is 3.0% by mass or more in terms of wet mass.

7. The composition according to any one of claims 1 to 6, wherein the soluble dietary fiber content is 0.5% by mass or more in terms of wet mass.

8. The composition according to any one of claims 1 to 7, wherein the protein content is 0.1% by mass or more in terms of wet mass.

9. The composition according to any one of claims 1 to 8, wherein the starch content is 1.0% by mass or more in terms of wet mass.

10. The composition according to any one of claims 1 to 9, wherein the soluble carbohydrate content is 1.0% by mass or more in terms of wet mass.

11. The composition according to any one of claims 1 to 10, wherein the content of monosaccharides and / or disaccharides is 1.0% by mass or more in terms of wet mass.

12. The composition according to any one of claims 1 to 11, wherein the soluble carbohydrates are derived from pulses and / or millet.

13. The composition according to any one of claims 1 to 12, wherein the soluble carbohydrate is a soluble carbohydrate produced by enzymatic treatment.

14. The composition according to any one of claims 1 to 13, wherein a portion of the starch contained in the beans and / or cereals has been decomposed by enzyme treatment.

15. The composition according to claim 13 or 14, wherein the enzyme treatment is performed with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase.

16. The composition according to any one of claims 1 to 15, which contains a plant polysaccharide.

17. The composition according to claim 16, wherein the plant polysaccharide content is 0.1% by mass or more in terms of wet mass.

18. 18. A composition according to claim 16 or 17, wherein the ratio of soluble carbohydrate content to plant polysaccharide content is 0.5 or greater.

19. 19. The composition according to claim 16, wherein the ratio of the monosaccharide and / or disaccharide content to the plant polysaccharide content is 0.5 or more.

20. 20. The composition according to any one of claims 16 to 19, wherein the plant polysaccharide is a plant polysaccharide derived from the seed coat of Plantago ovata.

21. The composition according to any one of claims 16 to 20, wherein the plant polysaccharide is an enzyme-treated plant polysaccharide.

22. The composition according to claim 21, wherein the enzyme treatment is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase.

23. The composition according to any one of claims 16 to 22, wherein the plant polysaccharide has a soluble dietary fiber content of 5% by mass or more in terms of wet mass.

24. The composition according to any one of claims 16 to 23, wherein the plant polysaccharide satisfies the following (4): (4) The viscosity of an aqueous solution containing 4% by weight of plant polysaccharides measured using a Brookfield viscometer under the conditions of 4°C, 60 rpm, and pH 4 is greater than 200 cP.

25. 25. The composition of any one of claims 1 to 24, comprising psyllium husk.

26. The composition of claim 25, wherein the psyllium seed husk content is 0.1% by mass or more in terms of wet mass.

27. The composition is treated by the following [Procedure b], and the resulting component is analyzed under the following [Condition B]. The molecular weight distribution curve (hereinafter referred to as "MWDC") is obtained by analyzing the component under the following [Condition B] in the range of logarithm of molecular weight of 3.0 or more and less than 6.

0. ３．０－６．０ "). When the peak with the largest logarithm of molecular weight is defined as "1stMP" and the peak with the second largest logarithm is defined as "2sdMP", the composition according to any one of claims 1 to 26 satisfies the following (5a) and / or (5b): (5a) The ratio of the sum of the detection intensity of the 1st MP and the detection intensity of the 2nd MP to the detection intensity at a molecular weight logarithm of 3.5 (hereinafter referred to as "1st MP + 2nd MP / molecular weight logarithm 3.5") is 0.1 or more. (5b) The ratio of the logarithmic value of the molecular weight at the peak apex of the 2nd MP to the logarithmic value of the molecular weight at the peak apex of the 1st MP (hereinafter referred to as "2nd MP / 1st MP") is 95% or less. [Step b] After pulverizing the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The component obtained by treating the composition according to the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37°C for 30 minutes. An equal volume of water and an equal volume of an eluent are then added, and the solution is filtered through a 5 μm filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

28. The composition according to any one of claims 1 to 27, wherein when at least one frozen section A of the composition obtained by the following [Procedure C] is observed, the following (6) is satisfied: (6) Area of ​​the cross-sectional image of the frozen section of the composition: 10,000 μm ２ In the void regions, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more. [Procedure C] The composition is frozen at −25° C., and the frozen composition is cut along a certain cutting plane A to obtain a frozen section A of the composition.

29. The composition according to claim 28, wherein the composition frozen section A is a composition frozen section A1 obtained along a cross section A1 perpendicular to the longitudinal direction of the composition.

30. The composition described in claim 28, wherein the composition frozen section A includes a composition frozen section A1 obtained along a cross section A1 perpendicular to the longitudinal direction of the composition and a composition frozen section A2 obtained along a cross section A2 parallel to the longitudinal direction of the composition.

31. The composition according to any one of claims 1 to 29, wherein the organic acid content is 0.01% by mass or more.

32. The composition according to any one of claims 1 to 31, wherein the legume is one or more legumes selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil.

33. 33. The composition of claim 32, wherein the legumes are mature legumes.

34. The composition according to any one of claims 1 to 33, wherein the cereals are one or more cereals selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa.

35. A composition described in any one of claims 1 to 34, wherein the ratio of the content of carbohydrates contained in beans and / or cereals to the total carbohydrate content of the composition is 10 mass% or more.

36. 36. The composition of any one of claims 1 to 35, which is substantially free of gluten.

37. 37. The composition according to any one of claims 1 to 36, comprising a localized portion of dietary fiber from pulses and / or cereals.

38. 38. The composition according to any one of claims 1 to 37, comprising both an edible portion of a pulse and / or millet and a portion of a pulse and / or millet containing dietary fiber.

39. The composition according to claim 38, wherein the total content of the edible parts of the beans and / or millet and the dietary fiber-containing parts of the beans and / or millet is 10% by mass or more in terms of wet mass.

40. The composition according to any one of claims 37 to 39, wherein the dietary fiber-containing portion of the beans and / or millet comprises the seed coat of the beans and / or millet.

41. The composition according to any one of claims 37 to 40, wherein the dietary fiber localized portion of the legumes and / or cereals comprises a dietary fiber localized portion of psyllium.

42. The composition according to any one of claims 37 to 41, wherein the dietary fiber-containing portion of the beans and / or cereals is a dietary fiber-containing portion that has been enzymatically treated.

43. A method for producing a composition containing pulses and / or cereals, comprising the following steps (i) and (ii): (i) A step of preparing a dough composition containing beans and / or cereals and satisfying all of the following (1) to (4): (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a 22% by mass water slurry of the ground product of the composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity appearing in the temperature increase step from 50°C to 90°C is the "first peak viscosity," the highest peak viscosity appearing in the temperature increase step from 90°C to 140°C and held at 140°C for 3 minutes is the "second peak viscosity," and the lowest breakdown viscosity appearing between the first peak viscosity and the second peak viscosity is the "first breakdown viscosity"). (4) The moisture content on a dry basis is more than 60% by mass. (ii) subjecting the dough composition of step (i) to a heat treatment until the composition satisfies the following (5) and (6): (5) The moisture content of the composition on a dry basis decreases by 5% by mass or more after the heat treatment. (6) When a water slurry containing 22% by mass of the pulverized composition is measured using a Rapid Visco Analyzer, the temperature is raised from 50°C to 140°C at a heating rate of 12°C / min and then held at 140°C for 3 minutes. The absolute value of the rate of decrease in viscosity at first breakdown relative to the first peak viscosity measured before and after the heat treatment is less than 2000%.

44. The method of claim 43, wherein step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) yeast leavening the dough composition of step (i). (ii-b) baking the yeast-fermented composition of step (ii-a).

45. The method of claim 43, wherein step (ii) comprises the following steps (ii-2a) and (ii-2b): (ii-2a) mixing air bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) subjecting the mixed composition of step (ii-2a) to a calcination treatment.

46. The method according to any one of claims 43 to 45, comprising performing an enzyme treatment in step (i) and / or step (ii).

47. The production method according to any one of claims 43 to 46, wherein the enzyme treatment is treatment with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase.

48. 48. The method of any one of claims 43 to 47, wherein step (i) and / or step (ii) comprises incorporating a plant polysaccharide into the composition.

49. 49. The method of claim 48, wherein the plant polysaccharide is derived from the seed coat of plantain.

50. The method according to any one of claims 43 to 49, wherein in step (i) and / or step (ii), the plant polysaccharide in an enzymatically treated state is incorporated into the composition.

51. The method according to claim 50, wherein the enzymatic treatment of the plant polysaccharide is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase.

52. 52. The method according to any one of claims 43 to 51, wherein in step (i) and / or step (ii), an organic acid-containing composition having an organic acid content of 0.01% by mass or more in terms of wet mass is blended into the dough composition.

53. The method according to any one of claims 43 to 52, comprising incorporating a plant polysaccharide that satisfies the following (7) and / or (8) into the composition in step (i) and / or step (ii): (7) When a water slurry containing 22% by mass of pulverized plant polysaccharide is measured using a Rapid Visco Analyzer, the ratio of the third peak viscosity to the second breakdown viscosity is 100 or less when the temperature is increased from 50°C to 140°C at a rate of 12°C / min, then held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a rate of 12°C / min. (However, after the appearance of the second peak viscosity, the lowest breakdown viscosity that appears during the temperature increase step, in which the temperature is increased to 140°C and held at 140°C for 3 minutes, is defined as the "second breakdown viscosity," and the highest peak viscosity that appears during the temperature decrease step is defined as the "third peak viscosity.") (8) A molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of logarithm of molecular weight of 3.0 or more and less than 6.0 obtained by treating a plant polysaccharide by the following [Procedure b] and analyzing the obtained component under the following [Condition B]. ３．０－６．０ "), when the peak with the largest logarithm of molecular weight is designated as "1stMP" and the peak with the second largest logarithm of molecular weight is designated as "2sdMP", the ratio of the logarithm of molecular weight of the peak apex in 2ndMP to the logarithm of molecular weight of the peak apex in 1stMP (2ndMP / 1stMP) is 95% or less. [Step b] After pulverizing the plant polysaccharide, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The component obtained by treating the plant polysaccharide according to the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37°C for 30 minutes. After that, an equal volume of water and an equal volume of eluent are added, and the filtrate is filtered through a 5 μm filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.

54. The method according to any one of claims 43 to 53, wherein in step (i) and / or step (ii), pulses and / or cereals having a PDI (protein dispersibility index) value of less than 55% by mass are blended into the composition.

55. In step (i) and / or step (ii), the number of starch granule structures observed when observing a 6% suspension of the ground product is 10 / mm ２ The manufacturing method according to any one of claims 43 to 54.

56. The method according to any one of claims 43 to 55, further comprising the following step (iii): (iii) treating the composition of step (ii) under reduced pressure.

57. 57. The method of any one of claims 43 to 56, wherein the composition produced is a composition according to any one of claims 1 to 42.

58. A composition produced by the method of any one of claims 43 to 57.

59. An enzyme-treated product for use in preparing a dough composition in step (i) of the manufacturing method according to any one of claims 43 to 57, which contains beans and / or miscellaneous grains and satisfies the following (1) to (3): (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) The moisture content on a dry basis is 1.0% by mass or more and less than 150% by mass.

60. A method for producing a composition comprising a starch-containing edible plant, the method comprising the steps of: (i) providing a starch-containing edible plant; (i) A step of preparing a dough composition containing beans and / or cereals and satisfying all of the following (1) to (3): (1) The starch content is 0.1% by mass or more in terms of wet mass. (2) The moisture content on a dry basis is more than 60% by mass. (3) The soluble carbohydrate content is less than 30% by weight in terms of wet weight. (ii) subjecting the dough composition of step (i) to an enzyme treatment until the composition satisfies the following (4) to (6): (4) The starch content of the composition is reduced by 50% by mass or more after the enzyme treatment. (5) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (6) The enzyme treatment is carried out with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase.

61. A composition that satisfies all of the following (1) to (3), obtained by baking the dough composition in step (i) of the manufacturing method according to any one of claims 43 to 57. (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) When a 22% by mass water slurry of the pulverized composition is measured using a Rapid Visco Analyzer, the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C / min is 10% or more (wherein the highest peak viscosity appearing in the temperature increase stage from 50°C to 90°C is referred to as the "first peak viscosity," the highest peak viscosity appearing in the temperature increase stage from 90°C to 140°C is referred to as the "second peak viscosity," and the lowest viscosity at breakdown appearing between the first peak viscosity and the second peak viscosity is referred to as the "first breakdown viscosity").

62. A pulverized food product for use in preparing a dough composition in step (i) of the manufacturing method according to any one of claims 43 to 57, the pulverized food product containing pulses and / or cereals and satisfying the following (1) to (7): (1) The starch content is 3% by mass or more in terms of wet mass. (2) The moisture content on a dry basis is less than 25% by mass. (3) The dietary fiber content is 3.0% by mass or more in terms of wet mass. (4) The degree of gelatinization of the starch is less than 50% by mass. (5) The specific surface area per unit volume after ultrasonic treatment is 0.01 m ２ / mL or more. (6) When a water slurry containing 22% by mass of ground food is measured using a Rapid Visco Analyzer, the ratio of [2nd peak viscosity] / [value β] is 100 or less when the slurry is heated from 50°C to 140°C at a rate of 12°C / min, then held at 140°C for 3 minutes, and then cooled from 140°C to 50°C at a rate of 12°C / min. [Value β]: Breakdown viscosity (cP) during the temperature rise stage. (7) When observing a 6% suspension of ground food, the starch granule structure observed is 10 grains / mm ２ That's all.

63. A method for suppressing condensation when a composition containing beans and / or cereals is frozen, the method comprising the steps of preparing a composition that satisfies all of the following (1) to (3), and freezing the composition. (1) The starch content is 0.1% by mass or more and less than 15% by mass in terms of wet mass. (2) The ratio of soluble carbohydrate content to starch content is 0.5 or more. (3) Contains plant polysaccharides in an enzyme-treated state.

64. A method for preparing a dough composition containing pulses and / or millet, the method comprising decomposing starch in the pulses and / or millet so that the ratio of soluble carbohydrate content to starch content is 0.5 or more.

65. A method for preparing a dough composition containing pulses and / or grains, the method comprising adding soluble carbohydrates to adjust the ratio of soluble carbohydrate content to starch content to 0.5 or more.

66. A method for preparing a dough composition containing soluble carbohydrates, comprising decomposing starch in pulses and / or cereals so that when a 22% by mass water slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12°C / min and held at 140°C for 3 minutes using a Rapid Visco Analyzer, the decrease in viscosity at first breakdown relative to the first peak viscosity measured is 10% or more.

67. A method for preparing a dough composition containing soluble carbohydrates, comprising adding soluble carbohydrates to adjust the viscosity so that, when a 22% by mass water slurry of ground material of the composition is heated from 50°C to 140°C at a heating rate of 12°C / min and held at 140°C for 3 minutes, the reduction in viscosity at first breakdown relative to the first peak viscosity measured is 10% or more, as measured using a Rapid Visco Analyzer.

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