Composition

Abstract

To provide a composition with an improved dry and crumbly texture. [Solution] The solution includes legumes and / or grains, and the following (1) to (5): (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch. (4) Contains 4.0% by mass or more of protein, (5) The dry moisture content is less than 25% by mass. A composition that satisfies all of the following conditions.

Description

[Technical Field]

[0001] This invention relates to compositions, etc. [Background technology]

[0002] In recent years, with the growing health consciousness, there has been a demand for nutritionally balanced meals. For example, dietary fiber is one of the nutrients whose target intake is set in the "Dietary Reference Intakes for Japanese" (2025 edition), and its active intake is desired. As a result, there has been a lot of activity in developing foods that contain high concentrations of dietary fiber. However, foods that are rich in dietary fiber tend to have a dry, crumbly texture, making it difficult to obtain sufficient quality from a consumer perspective. Against this backdrop, technologies have been developed to prevent the dry, crumbly texture caused by high concentrations of dietary fiber by using dietary fiber in combination with components that provide a characteristic texture, such as gluten. For example, Patent Document 1 discloses a technology for noodles characterized by using wheat flour as the main ingredient and mixing it with 2-5% by weight of water-soluble dietary fiber and 1-3% by weight of protein. Patent Document 2 also discloses a technology for noodles that uses hydroxypropylated starch and / or acetylated starch in combination with wheat protein. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2-211837 [Patent Document 2] Japanese Patent Publication No. 2006-129790 [Overview of the project] [Problems that the invention aims to solve]

[0004] However, the technology disclosed in Patent Document 1 essentially involves mixing a predetermined amount of water-soluble dietary fiber with wheat flour and using protein as a binder, and the effect of improving texture when a predetermined amount of insoluble dietary fiber is included was insufficient. On the other hand, the technology disclosed in Patent Document 2 uses highly processed raw materials such as hydroxypropylated starch and / or acetylated starch, which has the problem of resulting in a texture that is too hard or an unnatural texture for noodles.

[0005] The object of this invention is to provide a composition with an improved dry and crumbly texture. [Means for solving the problem]

[0006] Based on the above, the inventors diligently studied and conceived the idea of ​​devising a way to improve the composition and origin of dietary fiber. Further investigation revealed that including a predetermined amount of insoluble dietary fiber and pectin derived from the dietary fiber localization sites of edible plants contributes to solving the above problems, and further research led to the completion of the present invention. In other words, the present invention encompasses the following aspects.

[0007] Item 1. Including legumes and / or cereals, as well as (1) through (5) below: (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch. (4) Contains 4.0% by mass or more of protein, (5) The dry moisture content is less than 25% by mass. A composition that satisfies all of the following conditions. Item 2. The composition according to Item 1, which contains insoluble dietary fiber derived from one or more edible plants selected from the group consisting of cereals, potatoes, beans, nuts, vegetables, fruits, and mushrooms. Item 3. The composition according to item 1 or 2, which contains insoluble dietary fiber derived from citrus fruits. Item 4. A composition according to any one of items 1 to 3, comprising both insoluble dietary fiber derived from legumes and / or cereals and insoluble dietary fiber derived from citrus fruits. Item 5. The composition according to any one of items 1 to 4, wherein the source of the dietary fiber localization site is one or more edible foods selected from the group consisting of cereals, potatoes, beans, nuts, vegetables, fruits, and mushrooms. Item 6. The composition according to any one of items 1 to 5, wherein the source of the dietary fiber is citrus fruit. Item 7. The composition according to any one of items 1 to 6, wherein the site of dietary fiber localization is the peel and / or segment membrane of a citrus fruit. Item 8. The composition according to any one of items 1 to 7, comprising both pectin derived from the dietary fiber localization site and insoluble dietary fiber derived from the dietary fiber localization site. Item 9. The composition according to any one of items 1 to 8, wherein the pectin derived from the dietary fiber localization site and the insoluble dietary fiber are derived from the same food. Item 10. The composition according to any one of items 1 to 9, wherein the dietary fiber localization site is in a micronized state. Item 11. The composition according to any one of items 1 to 10, wherein the degree of methyl esterification of the pectin is 30% or more. Item 12. The composition according to any one of items 1 to 11, wherein the pectin is pectin that has been treated with acid and / or alkali. Item 13. A composition according to any one of items 1 to 12, containing 30 ppm by mass or more of divalent metal ions. Item 14. The composition according to item 13, wherein the divalent metal ion is one or more metal ions selected from the group consisting of free calcium ions and free magnesium ions. Item 15. A composition according to any one of items 1 to 14, wherein the content of high molecular weight water-soluble dietary fiber (A1) measured by the AOAC.2011.25 method is 0.6% by mass or more. Item 16. A composition according to any one of items 1 to 15, wherein the content of low molecular weight water-soluble dietary fiber (A2) measured by the AOAC.2011.25 method is 0.6% by mass or more. Item 17. The composition according to any one of items 1 to 16, wherein the content ratio (A3 / A1) of pectin (A3) derived from the dietary fiber localization site of edible plants to high molecular weight water-soluble dietary fiber (A1), as measured by the AOAC.2011.25 method, is 0.04 or higher. Item 18. A composition according to any one of items 1 to 17, wherein the degree of gelatinization of starch is 30% by mass or more. Item 19. The following (a) and / or (b): (a) When a 6% by mass suspension of the pulverized material of the above composition is observed, the starch granule structure observed is 300 granules / mm 2 The following, and / or (b) When a 14% by mass aqueous slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is less than 120°C. A composition according to any one of claims 1 to 18 that satisfies the following conditions. Item 20. The composition according to any one of items 1 to 19, wherein the legumes are one or more legumes selected from the group consisting of the genera Pea, Betel nut, Pilea, Cowpea, Viola, Chickpea, Soybean, and Lentil. Item 21. The composition according to any one of items 1 to 20, wherein the cereals are coarse grains. Item 22. The composition according to any one of items 1 to 21, wherein the legumes and / or cereals are whole grains. Item 23. The composition according to item 21, wherein the grains are one or more selected from the group consisting of foxtail millet, barnyard millet, proso millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa. Item 24. The composition according to any one of items 1 to 23, comprising 10% by mass or more of the legumes and / or the cereals. Item 25. A composition according to any one of items 1 to 24, which is substantially gluten-free. Section 26. The following stages (i) to (iv): (i) The following composition (X): (X) Starch-containing composition containing legumes and / or cereals The preparation stage, (ii) Below (1)~(4): (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch, (4) Contains 4.0% by mass or more of protein. A step of adjusting the component composition of composition (X) to satisfy the condition. (iii) The composition of step (ii) above, as shown in (5') below (5') The dry moisture content must be 25% by mass or more. The step of preparing the dough composition by adjusting it to satisfy the following conditions, (iv) A step of transporting the dough composition of step (iii) above, A method for producing the composition according to any one of claims 1 to 25, including Item 27. The manufacturing method according to Item 26, wherein steps (ii) to (iii) are carried out in parallel. Item 28. The manufacturing method according to item 26 or 27, wherein step (ii) and / or step (iii) are carried out using an extruder. Item 29. The manufacturing method according to any one of items 26 to 28, wherein the extruder is a single-axis extruder or a twin-axis extruder. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a composition in which the dry, crumbly texture has been improved. [Brief explanation of the drawing]

[0009] [Figure 1] Figure 1 is a schematic cross-sectional view showing an example of the configuration of an extruder used in the manufacturing method according to embodiment A of the present invention. [Figure 2] Figure 2 is a schematic side view showing an example of the screw configuration used in the extruder according to embodiment A of Figure 1. [Figure 3] Figure 3 is a schematic cross-sectional view showing an example of the configuration of an extruder used in the manufacturing method according to embodiment B of the present invention. [Figure 4] Figure 4 is a schematic side view showing an example of the screw configuration used in the extruder according to embodiment B of Figure 3. [Modes for carrying out the invention]

[0010] In this specification, the terms “contains” and “includes” include the concepts of “contains,” “includes,” “substantially consist of,” and “consist solely of.”

[0011] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments and can be implemented in any form without departing from the spirit of the invention.

[0012] In this disclosure, "wet mass conversion" (sometimes simply referred to as "wet mass basis") represents the content ratio of the target component in the sample, calculated using the wet mass of the sample (including water) as the denominator and the mass of the target component in the sample as the numerator. In this disclosure, "dry mass conversion" (sometimes simply referred to as "dry mass basis") represents the content ratio of the target component in the sample, calculated using the dry mass of the sample (excluding water) as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the proportion specifications of this invention, when simply stated as "mass %" without further specification, it indicates the "dry mass conversion" proportion.

[0013] In this specification, when specifying multiple upper and / or lower limits for a numerical range, even if not explicitly stated, the specification of a numerical range combining at least the maximum value of the upper limit and the minimum value of the lower limit is directly stated, and all numerical ranges obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits are included in one embodiment of the present invention. Also, in this specification, a numerical range connected by "~" means a numerical range that includes the numbers before and after "~" as the lower and upper limits. When multiple lower limits and multiple upper limits are shown separately, any lower and upper limits can be selected and connected by "~".

[0014] Unless otherwise specified, in this invention, "substantially absent" means a state in which the content is less than 10 ppm by mass.

[0015] <First Embodiment> The first embodiment relates to the following invention, for example. Including legumes and / or cereals, as well as (1) through (5) below: (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch. (4) Contains 4.0% by mass or more of protein, (5) The dry moisture content is less than 25% by mass. A composition that satisfies all of the following conditions.

[0016] The composition of the present invention is preferable for use in food because it can improve the crumbly texture derived from dietary fiber when heated under hydrated conditions. It may be a composition used directly as food (food composition), or a composition used as a food ingredient (food ingredient composition). As a food ingredient composition, it may be, for example, a pulverized composition (pulverized composition), or a composition obtained by further agglomerating such a pulverized composition (pulverized composition aggregate). In either case, the composition of the present invention is preferably a starch-containing composition for cooking, which is subjected to heating in a liquid (especially water), a cooking environment where components are particularly prone to leaching. For example, if the starch-containing composition for cooking is in the form of noodles or pasta, it is preferable that it is in the form of noodles or pasta, as it has properties that allow it to maintain an edible shape even after being heated in water for consumption (for example, in water at 90°C or higher for 5 minutes or more).

[0017] Examples of compositions of the present invention, though not limited to these, include pasta, Chinese noodles, udon, Inaniwa udon, kishimen, hoto, suito, hiyamugi, somen, soba, sobagaki, rice vermicelli, pho, cold noodle noodles, glass noodles, oatmeal, couscous, kiritanpo, tteok, gyoza wrappers, and the like.

[0018] Examples of pasta include long pasta and short pasta.

[0019] While "long pasta" generally refers to a general term for long, thin pasta, in this invention, it also encompasses long, thin noodles such as udon and soba. Specific examples, though not limited to these, include spaghetti (diameter: 1.6mm-1.7mm), spaghettini (diameter: 1.4mm-1.5mm), vermicelli (diameter: 2.0mm-2.2mm), cappellini (diameter: 0.8mm-1.0mm), linguine (short diameter about 1mm, long diameter about 3mm), tagliatelle or fettuccine (flat noodles about 7mm-8mm wide), and pappardelle (flat noodles about 10mm-30mm wide). Long pasta tends to lose its shape easily during cooking, making it useful and preferable to use the composition of this invention. In other words, when the composition of this invention is long pasta (long, thin noodles), its diameter (width) can be, for example, in the range of 0.1mm to 20mm. More specifically, the upper limit is usually 20 mm or less, preferably 10 mm or less, more preferably 5 mm or less, even more preferably 3 mm or less, and even more preferably 2 mm or less in diameter. The lower limit is not particularly limited, but it can usually be 0.1 mm or more, or 0.3 mm or more. The "diameter" of the composition refers to the major axis of the cross-section (the maximum length of the line segment connecting any two points in the cross-section) when the composition is cut perpendicular to the longitudinal direction of the composition. Here, if the cross-section is circular (sometimes described as circular or circular), its diameter; if it is elliptical (sometimes described as elliptical or elliptical), its major axis; and if it is rectangular (for example, in the case of a composition molded into a plate shape), its diagonal, each of which corresponds to the "diameter" of the composition. Furthermore, if the composition of the present invention is long pasta (noodles molded into a long, thin shape), its length can be, for example, 10 cm to 60 cm. The lower limit can be, for example, 10 cm or more, 15 cm or more, or 20 cm or more, and the upper limit can be, for example, 60 cm or less, 50 cm or less, 40 cm or less, or 30 cm or less.

[0020] Short pasta is generally a general term for short pasta, but in this invention, it is a concept that also includes fregola (granular pasta) and couscous, which have been further processed into smaller sizes after shaping. Specific examples, though not limited to these, include macaroni (cylindrical with a diameter of approximately 3mm to 5mm), penne (cylindrical with both ends cut diagonally like a pen tip), farfalle (butterfly-shaped), conchiglie (shell-shaped), and orecchiette (dome-shaped with an ear-like form).

[0021] The composition of the present invention preferably contains dietary fiber. "Dietary fiber" refers to the totality of indigestible components in food that are not digested by human digestive enzymes.

[0022] In particular, the composition of the present invention preferably contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. The AOAC.2011.25 method is a method newly adopted in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)," and the components of dietary fiber measured differ from those measured by conventional analytical methods (such as the modified Prosky method). While conventional methods (such as the modified Prosky method) could quantify "soluble dietary fiber," "insoluble dietary fiber," and "total dietary fiber," the AOAC.2011.25 method newly adds all indigestible starch and low molecular weight soluble dietary fiber, making it possible to quantify "low molecular weight soluble dietary fiber," "high molecular weight soluble dietary fiber," "insoluble dietary fiber," "indigestible starch," and "total dietary fiber."

[0023] <Insoluble dietary fiber> The insoluble dietary fiber content in the composition of the present invention can be in the range of 3.0% by mass or more and 50% by mass or less on a dry mass basis. More specifically, the lower limit is preferably 3.0% by mass or more on a dry mass basis. In particular, it is preferable that it be 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more. Here, in the present invention, "dry mass" refers to the mass of the remainder obtained by subtracting the moisture content calculated from the "moisture content (dry-weight-based moisture content)" below from the total mass of the composition, and "dry mass basis" refers to the content ratio of each component, calculated with the dry mass of the composition as the denominator and the content of each component or target substance as the numerator. Furthermore, while there is no particular upper limit on the content, from the standpoint of industrial production efficiency, it is generally preferable that the dry mass is 50% or less, and more preferably 40% or less, or 30% or less, or 20% or less, or 17% or less.

[0024] The origin of the insoluble dietary fiber contained in the composition of the present invention is not particularly limited, and it may be derived from various natural materials (e.g., edible plants) containing the component, or it may be synthesized. When derived from natural materials, the component contained in the various materials may be isolated and purified before use, or the material containing the component may be used as is. For example, those derived from cereals (especially millet), legumes, potatoes, vegetables, nuts, fruits, and mushrooms can be used, but those derived from cereals (especially millet) and legumes are more preferred from the viewpoint of the texture of the composition, and those derived from legumes and / or cereals (especially millet) are even more preferred. Among those derived from legumes, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. Furthermore, when derived from legumes, it may be used with or without the seed coat, but it is preferable to use legumes with the seed coat because it can contain more dietary fiber. Specifically, the ratio of the insoluble dietary fiber content contained in edible plants (preferably legumes and / or cereals, particularly preferably legumes and / or cereals) to the total insoluble dietary fiber content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is usually 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass.

[0025] Among fruit-derived materials, those derived from citrus fruits are particularly preferred. Furthermore, when using fruit-derived materials, it is preferable to use the peel and / or segment membranes because they can contain a larger amount of insoluble dietary fiber.

[0026] Among grain-derived materials, those derived from oats are preferred. Furthermore, when using grain-derived materials, they may be used with or without the bran, but using grains with the bran is preferred because it allows for a higher content of insoluble dietary fiber. In addition, it is preferable that the total amount of insoluble dietary fiber derived from legumes, grains, and citrus fruits satisfies the above requirements.

[0027] Furthermore, it is preferable that the insoluble dietary fiber contained in the composition of the present invention contains insoluble dietary fiber derived from two or more types of food. Although the reason is not entirely clear, it is thought that having insoluble dietary fiber of different sizes helps to reduce the crumbly texture that is characteristic of dietary fiber.

[0028] Furthermore, it is more preferable to include both insoluble dietary fiber derived from legumes and / or grains and insoluble dietary fiber derived from fruits (especially citrus fruits). The principle behind this is unclear. When insoluble dietary fiber derived from citrus fruits (especially the peel and / or segment membranes) is included, the beany smell of legumes and / or the grainy smell of grains can be improved.

[0029] In the present invention, the insoluble dietary fiber in the composition may be incorporated into the composition as an isolated and purified pure product, but it is preferable that it be incorporated into the composition in the state in which it is contained in edible plants. Specifically, the ratio of the insoluble dietary fiber content incorporated in the state in which it is contained in edible plants to the total insoluble dietary fiber content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is usually 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially preferably 100% by mass.

[0030] The composition of insoluble dietary fiber contained in the composition of the present invention is not particularly limited. However, the texture improvement effect is more pronounced when the ratio of lignin (especially acid-soluble lignin) to the total insoluble dietary fiber is above a certain value. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total insoluble dietary fiber can be in the range of 5% by mass or more and 100% by mass or less on a dry weight basis. More specifically, it is usually 5% by mass or more, and more preferably 10% by mass or more, or 30% by mass or more.

[0031] In the composition of the present invention, the dietary fiber localized portion of an edible plant refers to a portion of a dietary fiber-containing food ingredient (for example, a plant raw material such as an edible plant) that has a relatively higher dietary fiber content than the edible portion. For example, in a dry state, the dietary fiber localized portion has a dietary fiber content that is, for example, typically 1.1 times or more, or 1.2 times or more, or 1.3 times or more, or 1.4 times or more, or 1.5 times or more, or 1.6 times or more, or 1.7 times or more, or 1.8 times or more, or 1.9 times or more, or 2.0 times or more than that of the edible portion. For example, in legumes, the seed coat (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part (cotyledon), in grains, the bran (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part, and in citrus fruits, the peel and / or segment membrane (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part. For example, one can refer to the "discarded parts" and "discard rate" listed in the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan, and treat these as the parts and proportions of the non-edible portion, respectively.

[0032] Furthermore, it is preferable that the content of dietary fiber localized sites of edible plants in the composition of the present invention be above a predetermined amount. Specifically, the ratio of the insoluble dietary fiber content blended by dietary fiber localized sites of edible plants to the total insoluble dietary fiber content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is usually 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass.

[0033] In the composition of the present invention, it is preferable that the particle size of the insoluble dietary fiber contained therein is below a certain size. If the particle size of the dietary fiber is too large, cracks are likely to occur inside the composition during storage at room temperature, and the composition may develop an undesirable crumbly texture. The reason for this is not clear, but it is thought that coarse insoluble dietary fiber inhibits the formation of matrix structures such as starch, making it difficult to achieve the effects of the present invention. Here, the size of insoluble dietary fiber in powdered beans and grains that are usually crushed haphazardly is highly likely to be greater than 450 μm (because the shape of insoluble dietary fiber contained in beans and grains is usually rod-shaped, and a larger value is obtained in the laser diffraction particle size distribution measurement of the present invention). In particular, when using ingredients containing hard tissue, such as beans with seed coats or grains with bran, the insoluble dietary fiber in the seed coat is coarse and more difficult to crush than the edible portion. Therefore, when using such ingredients in the present invention, it is preferable to use those in which the insoluble dietary fiber has been subjected to a specific crushing treatment beforehand so that its size is within a specific range. There is no particular upper limit, but it is usually 2000 μm or less. Furthermore, when using beans with seed coats and / or grains with bran as raw materials, it is preferable to separate the seed coat and / or bran from the beans and / or grains beforehand. In this case, the separated seed coat of beans and / or bran of grains have a particle size distribution of particle size d 90 and / or d 50 However, it is preferable that the particle size range described later is satisfied.

[0034] In this invention, in order to evaluate the particle size of insoluble dietary fiber in the composition, a method is used in which an aqueous suspension of the composition is treated with protease and amylase to enzymatically decompose starch and protein, and the particle size distribution of the post-starch and protein decomposition treatment composition is measured after ultrasonic treatment. Specifically, a 6% by mass aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by mass of α-amylase at 20°C for 3 days (this is appropriately referred to as "[Treatment A]") to perform starch and protein decomposition treatment, and then the particle size distribution is measured after ultrasonic treatment of the treated composition.

[0035] Specifically, the insoluble dietary fiber in the composition of the present invention has a particle diameter d in the particle diameter distribution of the insoluble dietary fiber measured by the above procedure 90 which can be, for example, in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, particularly preferably less than 400 μm, or less than 350 μm, or less than 300 μm, or less than 250 μm, or less than 200 μm, or less than 150 μm, or less than 100 μm, or less than 80 μm, or less than 60 μm, especially less than 50 μm. By the particle diameter d of the insoluble dietary fiber 90 satisfying the above upper limit value, cracks are unlikely to occur inside the composition even after a certain period (for example, 3 days or more, more preferably 30 days or more, and the upper limit is not particularly limited but is usually 10 years or less) has elapsed during storage at room temperature, and in some cases, it is possible to prevent the resulting composition from having an unfavorable texture such as being lumpy. On the other hand, the lower limit of the particle diameter d of such insoluble dietary fiber 90 is not particularly limited, but is usually preferably 1 μm or more, particularly preferably 3 μm or more.

[0036] Similarly, the insoluble dietary fiber in the composition of the present invention has a particle diameter d in the particle diameter distribution of the insoluble dietary fiber measured by the above procedure 50 which can be, for example, in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, particularly preferably less than 400 μm, or less than 350 μm, or less than 300 μm, or less than 250 μm, or less than 200 μm, or less than 150 μm, or less than 100 μm, or less than 80 μm, or less than 60 μm, especially less than 50 μm. By the particle diameter d of the insoluble dietary fiber 50 satisfying the above upper limit value, cracks are unlikely to occur inside the composition even after a certain period (for example, 3 days or more, more preferably 30 days or more, and the upper limit is not particularly limited but is usually 10 years or less) has elapsed during storage at room temperature. On the other hand, the lower limit of the particle diameter d of such insoluble dietary fiber 50 is not particularly limited, but is usually preferably 1 μm or more, particularly preferably 3 μm or more. <******3>

[0037] A more specific procedure for measuring the particle size distribution of insoluble dietary fiber in a composition is as follows: Place 300 mg of the composition in a plastic tube with 5 mL of water and allow to swell at 20°C for about 1 hour. Then, process it using a small hiscotron (Homogenizer NS-310E3, Microtech Nichion Co., Ltd.) until it reaches a porridge-like consistency (about 15 seconds at 10,000 rpm). After processing, take 2.5 mL of the sample, add 10 μL of protease (Proteinase K, Takara Bio Inc.) and 0.5 mg of α-amylase (α-Amylase from Bacillus subtilis, Sigma Inc.), and react at 20°C for 3 days. After the reaction is complete, sonication can be applied to the resulting protease and amylase-treated composition, and then its particle size distribution can be measured. The particle size distribution of protease and amylase-treated compositions after ultrasonic treatment can be measured using a laser diffraction particle size distribution analyzer in the same manner as the specific surface area per unit volume described later.

[0038] In this invention, "particle size d 90 (or "particle size d 50 ")" 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 groups from a certain particle size, the ratio of the cumulative value of the particle frequency % of the larger particle to the cumulative value of the particle frequency % of the smaller particle is 10:90 (or 50:50). Furthermore, in this invention, unless otherwise specified, "ultrasonic treatment" means treatment with ultrasound at a frequency of 40 kHz at an output of 40 W for 3 minutes.

[0039] In this invention, the specific surface area per unit volume after ultrasonic treatment is measured under the following conditions after disturbing the dispersion of the composition. First, ethanol is used as the solvent, as it is less likely to affect the structure of the sample during measurement. Specifically, 1 g of the sample is immersed in 50 g of ethanol, left to stand for about 5 minutes, then thoroughly stirred and suspended with a spatula, and the solution (2% by mass ethanol dispersion) that has passed through an 8-mesh sieve with a mesh opening of 2.36 mm and a wire diameter of 1.0 mm (corresponding to "No. 8" specified in "Alternative" in "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series" in USA Standard Testing Sieves ASTM Specifications E 11-04) is used for measurement. More specifically, 100g of the suspension (20°C) is evenly spread onto a sieve, and the sieve is vibrated with a load that does not change the composition size until the fraction mass on the sieve becomes constant. The solution that passes through the sieve is then used as a 2% by mass ethanol dispersion for measurement.

[0040] The laser diffraction particle size distribution analyzer used for measurement is one that has a measurement range of at least 0.02 μm to 2000 μm using the laser diffraction scattering method. For example, the Microtrac MT3300 EX2 system from Microtrac-Bell Corporation is used, and the measurement application software is, for example, DMSII (Data Management System version 2, Microtrac-Bell Corporation). When using the above measurement device and software, before measurement, the cleaning button in the software is pressed to perform cleaning, then the Setzero button in the software is pressed to perform zeroing, and the sample is directly loaded until the sample concentration falls within the appropriate range using sample loading. When measuring a disturbed sample, i.e., a sample that has been ultrasonically treated, the sample that has not been ultrasonically treated is loaded, the concentration is adjusted to the appropriate range using sample loading, and then ultrasonic treatment (treatment with 40 kHz ultrasound at an output of 40 W for 3 minutes) is pressed in the software. Afterward, the sample is degassed three times, and then reloaded. Once the concentration is confirmed to be within the appropriate range, the laser diffraction result is measured immediately at a flow rate of 60% for a measurement time of 10 seconds. The parameters used during measurement 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.

[0041] In this invention, the specific surface area per unit volume (m²) 2 Σ(ai) / mL represents the specific surface area per unit volume (1 mL) assuming the particles are spherical, as measured using the aforementioned laser diffraction particle size distribution analyzer. Note that the specific surface area per unit volume assuming the particles are spherical is a value based on a different measurement mechanism than measured values ​​(specific surface area per volume or per mass obtained by methods such as transmission or gas adsorption) that reflect the particle's composition and surface structure. Furthermore, the specific surface area per unit volume assuming the particles are spherical can be calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area of ​​one particle and di is the particle diameter.

[0042] Furthermore, when measuring specific surface area per unit volume, 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 less than or equal to the particle size specified for each channel in Table A below, and that are larger than the particle size specified for the channel with the next larger number (or the lower limit particle size for the largest channel in the measurement range), 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 "particle frequency % for channel XX"). For example, the particle frequency % for channel 1 represents the frequency % of particles that are 2000.00 μm or less and larger than 1826.00 μm.

[0043] [Table A]

[0044] <Pectin> The composition of the present invention contains pectin derived from the dietary fiber localization site of edible plants. The pectin content is measured by combining a known method for extracting pectin from the composition with a colorimetric quantitative method of pectin using carbazole sulfate. Specifically, first, the sample is washed with ethanol to remove impurities and obtain residue (1). Next, residue (1) is extracted with water (to extract water-soluble pectin) to obtain extract (I) and residue (2). Next, residue (2) is extracted with an aqueous solution of sodium hexametaphosphate (to extract hexametaphosphate-soluble pectin) to obtain extract (II) and residue (3). Next, residue (3) is extracted with an aqueous solution of hydrochloric acid (to extract hydrochloric acid-soluble pectin) to obtain extract (III) and residue (4). Next, residue (4) is extracted with an aqueous solution of potassium hydroxide (to extract potassium hydroxide-soluble pectin) to obtain extract (IV) and residue (5). Then, the pectin content in each of the extracts (I) to (IV) obtained as described above is measured using the carbazole sulfate method, and the pectin content in the sample is calculated by adding these together. More specific test conditions are set according to, for example, (Journal of the Japan Society for Food Science and Technology, Vol. 44 (1997), No. 4, pp. 319-324, "Changes in Pectin in Strawberry Fruit Maturation," Taeko Inari, Tokuo Takeuchi).

[0045] Specifically, the pectin content derived from the dietary fiber localization site of edible plants in the composition of the present invention can be in the range of, for example, 0.1% by mass or more and 30% by mass or less on a dry mass basis. More specifically, the lower limit is usually 0.1% by mass or more. In particular, it is preferable to have 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 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 0.9% by mass or more, and especially 1.0% by mass or more. On the other hand, the upper limit of the pectin content derived from the dietary fiber localization site of edible plants in the composition of the present invention is not particularly limited, but it can be, for example, 30% by mass or less, or 28% by mass or less, or 26% by mass or less, or 24% by mass or less, or 22% by mass or less, or 20% by mass or less, or 18% by mass or less, or 16% by mass or less, or 14% by mass or less, or 12% by mass or less, or 10% by mass or less, or 9.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less, on a dry mass basis. Furthermore, it is preferable that the protein derived from plants (especially legumes and / or cereals) satisfies the above provisions regarding protein. Furthermore, according to one aspect of the present invention, the total pectin content in the composition may satisfy the above provisions.

[0046] Furthermore, according to one aspect of the present invention, it is preferable that the degree of methyl esterification of pectin derived from the dietary fiber localized sites of edible plants in the composition of the present invention is above a predetermined percentage, as this reduces the dry, crumbly texture derived from dietary fiber and makes it easier to obtain an elastic texture. Specifically, the degree of methyl esterification of pectin derived from the dietary fiber localized sites of edible plants in the composition of the present invention can be in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, or 35% or more, or 40% or more, or 45% or more, and particularly preferably 50% or more. On the other hand, the upper limit of the degree of methyl esterification of pectin derived from the dietary fiber localized sites of edible plants in the composition of the present invention is not particularly limited, but can be 100% or less, 98% or less, or 95% or less. The degree of methyl esterification of pectin is measured by a known method. Specifically, pectin is saponified by adding an aqueous sodium hydroxide solution to the residue (1) described in the section on measuring pectin content, and the amount of methylated pectin is measured by quantifying the methanol in the obtained sample, and the ratio to the total pectin content is calculated. More specific test conditions are set according to, for example, (Journal of the Japan Society for Food Science and Technology, Vol. 44 (1997), No. 4, pp. 319-324, "Changes in Pectin in the Maturation of Strawberry Fruit," Taeko Inari, Tokuo Takeuchi). Furthermore, the above requirements can be achieved by using pectin whose degree of methylation satisfies the above requirements. In this embodiment, for example, even if pectin whose degree of methylation satisfies the above requirements is used in combination with pectin whose degree of methylation is less than 20%, it is sufficient that the composition as a whole satisfies the above requirements regarding the degree of methylation.

[0047] In the composition of the present invention, it is preferable that the pectin derived from the dietary fiber localization site of edible plants is pectin that has undergone acid treatment and / or alkali treatment. The reason for this is not entirely clear, but it is thought that this is because the physical and chemical properties of the pectin and insoluble dietary fiber are adjusted. The acid treatment and / or alkali treatment is not particularly limited, but can be performed with an acidic solution (usually a 0.05-0.2 N hydrochloric acid, sulfuric acid, or citric acid solution), sodium hydroxide (NaOH), or potassium hydroxide (KOH), for example.

[0048] In one embodiment of the present invention, the composition may contain divalent metal ions. The manner in which divalent metal ions are included is not particularly limited, but purified products may be added and / or included. Adding / including divalent metal ions in an amount greater than a predetermined amount is preferable because it makes it easier to reduce the dry, crumbly texture derived from dietary fiber and achieve an elastic texture. Specifically, the content of divalent metal ions can be in the range of 30 ppm by mass (0.003% by mass) or more and 3% by mass or less. More specifically, the lower limit is usually 30 ppm by mass or more on a dry weight basis. In particular, 50 ppm by mass or more, or 100 ppm by mass or more, or 200 ppm by mass or more, 300 ppm by mass or more, 400 ppm by mass or more, and especially 500 ppm or more is preferable. On the other hand, the upper limit of the content of divalent metal ions in the present invention is not particularly limited, but it can be, for example, 15.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, or 2.5% by mass or less, or 2.0% by mass or less, or 1.0% by mass or less, on a dry mass basis. In addition, according to one aspect of the present invention, divalent metal ions can be added and contained within the above numerical ranges.

[0049] The divalent metal ion to be added is preferably one or more metal ions selected from free calcium ions and / or free magnesium ions. More specifically, for example, calcium salts such as monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium chloride, calcium sulfate, calcium acetate, calcium lactate, calcium stearate, calcium citrate, calcium glycerophosphate, calcium pantothenate, calcium gluconate, calcium hydroxide, and calcium carbonate can be used; and magnesium salts such as monomagnesium phosphate, dicalmagnesium phosphate, trimagnesium phosphate, magnesium chloride, magnesium sulfate, magnesium acetate, magnesium lactate, magnesium stearate, magnesium citrate, magnesium gluconate, magnesium hydroxide, and magnesium carbonate can be used.

[0050] In the present invention, the origin of the dietary fiber localization site of pectin-containing edible plants is not particularly limited. Specifically, the component contained in various materials may be isolated and purified and used, or the material containing such component may be used as is, or these materials may be used after being appropriately treated with acid and / or alkali. For example, those derived from cereals (especially millet), legumes, potatoes, vegetables, nuts, fruits, and mushrooms can be used, but those derived from cereals (especially millet), legumes, or fruits are more preferred from the viewpoint of the texture of the composition, and if derived from legumes, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. Furthermore, if derived from legumes, they may be used with or without the seed coat, but it is preferable to use legumes with the seed coat because they can contain more pectin.

[0051] Among fruit-derived materials, those derived from citrus fruits are particularly preferred. Furthermore, when fruit-derived, using the peel and / or segment membrane is preferable because it allows for a higher pectin content. When using the peel and / or segment membrane of citrus fruits as the source of pectin, it can suppress the beany odor, especially in embodiments of the present invention that contain legumes, and may be actively adopted as a preferred embodiment of the present invention.

[0052] As for dietary fiber derived from grains, oat-derived fiber is preferred. Furthermore, when using grains, it may be used with or without the bran, but using grains with the bran is preferred because it allows for a higher pectin content. In addition, it is preferable that the total amount of pectin derived from legumes, grains, and citrus fruits satisfies the above requirements.

[0053] Furthermore, according to one aspect of the present invention, the pectin may be incorporated as a dietary fiber localization site of an edible plant. In this case, incorporating the peel and / or segment membrane of fruits (especially citrus fruits) as a dietary fiber localization site of an edible plant is a preferred embodiment because it allows for the simultaneous supply of pectin and insoluble dietary fiber. In the embodiment in which pectin is incorporated as a dietary fiber localization site of an edible plant, it is preferable to include a dietary fiber localization site of an edible plant that has undergone the treatment described in step α of the second embodiment.

[0054] When the composition of the present invention contains the peel and / or segment membranes of fruits (especially citrus fruits) as dietary fiber localized sites of edible plants, the amount of the peel and / or segment membranes of fruits (especially citrus fruits) relative to the whole composition can be adjusted to satisfy the provisions regarding the pectin content of the whole composition as described above. That is, for example, in an embodiment in which the peel and / or segment membranes of fruits (especially citrus fruits) contain 50% by mass of pectin, in order to satisfy the pectin content of the whole composition as described above, twice the amount of the peel and / or segment membranes of fruits (especially citrus fruits) relative to the whole composition as described above can be added. Thus, the present invention includes embodiments in which the amount of the dietary fiber localized sites of edible plants is adjusted according to the pectin content contained in the peel and / or segment membranes of fruits (especially citrus fruits), relative to the pectin content contained in the peel and / or segment membranes of edible plants, relative to the pectin content of fruits (especially citrus fruits), relative to the pectin content of the whole composition as described above.

[0055] The composition of the present invention contains starch. In particular, the composition of the present invention is preferable because containing starch in a predetermined proportion or more makes it easier to reduce the dry, crumbly texture derived from dietary fiber and achieve an elastic texture. Specifically, the starch content in the composition of the present invention can be in the range of, for example, 10% by mass or more and 85% by mass or less. More specifically, the lower limit is usually 10% by mass or more on a dry weight basis. In particular, 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, and especially 40% by mass or more is preferable. On the other hand, the upper limit of the starch content in the composition of the present invention is not particularly limited, but for example, it can be 85% by mass or less on a dry weight basis, in particular 80% by mass or less, or 70% by mass or less, or 60% by mass or less.

[0056] The origin of the starch in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived starch, but starch derived from edible plants (preferably legumes and / or cereals) is preferred. Specifically, the ratio of the starch content derived from edible plants (preferably legumes and / or cereals) to the total starch content of the entire composition can be in the range of, for example, 30% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the ratio is usually 30% by mass or more, more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass. The upper limit is not particularly limited, and is usually 100% by mass or less. Among legume-derived starches, pea-derived starch is particularly preferred, and yellow pea-derived starch is most preferred. Among grain-derived starches, oat-derived starch is preferred. Furthermore, it is preferable that the total amount of starch derived from legumes and starch derived from grains satisfies the above requirements. Legumes and grains will be described later.

[0057] The starch in the composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in edible plants (preferably legumes and / or cereals). Specifically, the ratio of the starch content incorporated in a state in which it is contained in edible plants (preferably legumes and / or cereals) to the total starch content of the entire composition can be in the range of, for example, 30% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is usually 30% by mass or more, and more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited and can be usually 100% by mass or usually 100% by mass or less.

[0058] In this invention, the starch content in the composition is measured in accordance with the 2015 edition (seventh revised edition) of the Standard Tables of Food Composition in Japan, using the method of AOAC996.11, by removing soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement by 80% ethanol extraction.

[0059] The composition of the present invention, by having a number of starch granule structures observed under specific conditions that is below a predetermined value, is more likely to reduce the crumbly texture derived from dietary fiber and result in an elastic texture. Although the principle is unclear, it is thought that by processing the composition under the high-pressure, strong-kneading conditions described later, with the starch granule structure destroyed, the starch diffuses throughout the composition in a matrix-like manner, and the amylopectin in the starch becomes structured to easily exhibit water-retaining elasticity.

[0060] Starch granule structures are iodine-stainable structures with a circular shape of approximately 1 to 50 μm in diameter in a planar image. For example, a 6% by mass aqueous suspension can be prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is classified using a sieve with a mesh size of 150 μm, and a 6% by mass suspension of the composition powder is prepared by suspending 3 mg of the 150 μm pass composition powder in 50 μL of water. A slide containing this suspension can be prepared and observed under polarized light using a phase-contrast microscope, or an iodine-stained slide can be observed under an optical microscope. The magnification is not limited, but for example, it can be 100x or 200x. If the distribution of starch granules in a slide is uniform, the proportion of starch granules in the entire slide can be estimated by observing a representative field of view. However, if there is a bias in the distribution, the measurement for the entire slide can be obtained by observing a finite number of fields of view (for example, two or more locations, such as five or ten locations) and summing the observation results.

[0061] Specifically, the composition of the present invention has the following requirements regarding the starch granule structure (a) and / or (b): (a) When a 6% by mass suspension of the pulverized material of the above composition is observed, the starch granule structure observed is 300 granules / mm 2 The following, and / or (b) When a 14% by mass aqueous slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is less than 120°C. It is preferable to satisfy the following conditions.

[0062] Regarding (a) above, specifically, the composition of the present invention has a number of starch granule structures observed under the above conditions that is, for example, 0 / mm³. 2 More than 300 pieces / mm 2 The following ranges are possible. More specifically, the number of starch granule structures in the composition of the present invention is typically 300 granules / mm³. 2 Among the following, 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 10 pieces / mm 2 The following, in particular, 0 pieces / mm 2 It is preferable that this be the case.

[0063] Regarding (b) above, the gelatinization peak temperature of the composition of the present invention, as measured by a rapid viscoanalyzer (RVA) under the conditions described later, can be in the range of, for example, 50°C or more and less than 120°C. More specifically, the upper limit is usually less than 120°C, and more preferably 115°C or less, or 110°C or less, or 105°C or less, or 100°C or less, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or more, or 55°C or more, or 60°C or more. The rapid viscoanalyzer (RVA) and its measurement conditions will be described later.

[0064] Any device capable of raising the sample to a predetermined temperature can be used as a Rapid Viscoanalytic Analyzer (RVA), but for example, the Perten RVA4800 can be used. The gelatinization peak temperature measured with the RVA at a heating rate of 12.5°C / min is specifically measured using the following procedure. That is, a 3.5 g dry mass composition sample is pulverized (for example, until it becomes 100 mesh pass (mesh opening 150 μm) or 120 mesh on (mesh opening 125 μm)), weighed into an aluminum cup for RVA measurement, and distilled water is added to prepare a 14% by mass sample aqueous slurry (sometimes simply called "pulverized composition aqueous slurry" or "sample aqueous slurry") with a total volume of 28.5 g, which is then subjected to the above RVA viscosity measurement. For a 14% by mass composition pulverized aqueous slurry, the measurement was started at 50°C. The rotation speed was set to 960 rpm from the start of measurement to 10 seconds after the start of measurement, and to 160 rpm from 10 seconds after the start of measurement to the end of measurement. After holding at 50°C for 1 minute, the heating process was started from 50°C to 140°C at a heating rate of 12.5°C / min, and the gelatinization peak temperature (°C) was measured.

[0065] In this invention, unless otherwise specified, "pulverized composition," "pulverized composition," or "pulverized composition" refers to a composition that has been pulverized such that the particle diameters d50 and / or d90 (preferably both particle diameters d50 and d90) after ultrasonic treatment, measured by the same method as the specific surface area per unit volume described above, are approximately 1000 μm or less. The lower limit of the particle diameters d50 and / or d90 (preferably both particle diameters d50 and d90) after ultrasonic treatment is not particularly limited, but it is generally preferable that it be 1 μm or more.

[0066] The degree of starch gelatinization in the composition of the present invention is not particularly limited. According to the present invention, pectin derived from the localized sites of dietary fiber can improve the crumbly texture derived from dietary fiber, and the degree of gelatinization can be adjusted over a wide range. However, if the degree of starch gelatinization in the composition of the present invention is above a predetermined value, it becomes easier to obtain the effect that cracks are less likely to occur inside the composition even after a certain period of time (for example, 3 days or more) has elapsed during temperature storage. Specifically, the degree of starch gelatinization in the composition of the present invention can be in the range of, for example, 30% by mass or more and 100% by mass or less. More specifically, it is usually 30% by mass or more, more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, and particularly preferably 70% by mass or more. There is no particular upper limit to the degree of gelatinization, but if it is too high, the starch will decompose, and the composition may become sticky and have an undesirable quality. Therefore, it is preferable that the upper limit of the degree of gelatinization is usually 100% by mass or less, or 99% by mass or less, or 95% by mass or less, or 90% by mass or less.

[0067] In this invention, the degree of gelatinization of the composition is measured using the Glucoamylase Method II, which is a modified version of the Bulletin of the Central Laboratory for Customs (following the method of Japan Food Research Laboratories: 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).

[0068] <Protein> The composition of the present invention contains protein. In particular, the composition of the present invention is preferable because containing protein in a predetermined proportion or more makes it easier to reduce the dry, crumbly texture derived from dietary fiber and achieve an elastic texture.

[0069] Specifically, the protein content in the composition of the present invention can be in the range of, for example, 4.0% by mass or more and 85% by mass or less on a dry mass basis. More specifically, the lower limit is usually 4.0% by mass or more. In particular, it is preferable that it be 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, and especially 17% by mass or more. On the other hand, the upper limit of the protein content in the composition of the present invention is not particularly limited, but it can be, for example, 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less on a dry mass basis. Furthermore, it is preferable that the protein derived from plants (especially legumes and / or cereals (especially millets)) satisfies the above-mentioned requirements for the protein.

[0070] The origin of the protein in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived proteins, but plant-derived proteins (especially legumes and / or cereals) are preferred. Specifically, the ratio of plant-derived protein content to the total protein content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, this ratio is usually preferably 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass. Examples of plant-derived proteins include those derived from cereals (especially millet), legumes, potatoes, vegetables, nuts and seeds, and fruits, but it is more preferable to use those derived from legumes, particularly those derived from peas, and most preferably those derived from yellow peas. As for millet-derived proteins, those derived from oats are preferred. It is also preferable that the sum of legume-derived and millet-derived proteins satisfies the above requirements.

[0071] The proteins in the composition of the present invention may be incorporated into the composition as isolated and purified pure products, but it is preferable that they be incorporated into the composition in the state in which they are contained in edible plants. Specifically, the ratio of the protein content incorporated in the state in which it is contained in edible plants (especially legumes and / or cereals (especially millet)) to the total protein content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is preferable that this ratio is usually 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly 100% by mass.

[0072] Furthermore, the protein and starch in the composition of the present invention can each be in the range of 50% by mass or more and 100% by mass on a dry weight basis. More specifically, it is preferable that 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially 100% by mass, both originate from legumes and / or cereals, more preferably from the same type of legume and / or cereal, and even more preferably from the same individual legume and / or cereal. In addition, it is preferable that 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially 100% by mass, of the protein and starch in the composition of the present invention, each on a dry weight basis, both are incorporated in a state in which they are contained in edible plants.

[0073] In this invention, the protein content in the composition is measured by multiplying the amount of nitrogen quantified using the combustion method (modified Dumas method) specified in the Food Labeling Act ("Regarding Food Labeling Standards" (March 30, 2015, Consumer Affairs Agency Food Labeling Bureau No. 139)) in accordance with the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) by the "nitrogen-protein conversion factor".

[0074] <Oils> The total fat content in the composition of the present invention is not limited, but can be in the range of, for example, 0.01% by mass or more and less than 17% by mass on a dry mass basis. More specifically, the upper limit is usually less than 17% by mass, and more preferably less than 15% by mass, or less than 13% by mass, or less than 10% by mass, or less than 8% by mass, or less than 7% by mass, or less than 6% by mass, or less than 5% by mass, or less than 4% by mass, or less than 3% by mass, or less than 2% by mass, or less than 1% by mass, and especially preferably less than 0.8% by mass. On the other hand, the lower limit of such total fat content is not particularly limited, but is usually 0.01% by mass or more on a dry mass basis. In the present invention, the total fat content in the solid composition is measured by Soxhlet extraction with diethyl ether in accordance with the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition).

[0075] The origin of the oils and fats in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived oils and fats, but plant-derived oils and fats are preferred. Specifically, the ratio of plant-derived (especially legumes and / or cereals) oils and fats to the total oil and fats content of the entire composition can be in the range of, for example, 50% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit of this ratio is usually 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass. Examples of plant-derived oils and fats include those derived from cereals (especially cereals), legumes, potatoes, vegetables, nuts and seeds, and fruits, but it is more preferable to use those derived from legumes, particularly those derived from peas, and most preferably those derived from yellow peas. As for cereal-derived oils and fats, those derived from oats are preferred. Furthermore, it is preferable that the total amount of oils derived from legumes and grains satisfies the above requirements.

[0076] The oils and fats in the composition of the present invention may be incorporated into the composition as isolated pure products, but it is preferable that they be incorporated into the composition in a state in which they are contained in edible plants (especially legumes and / or grains). Although the principle is unclear, it is thought that this makes it less likely for the oils and fats to oxidize and deteriorate during processing, and makes it easier to impart a desirable processing odor derived from the raw materials. Specifically, the ratio of the oil content incorporated in a state in which it is contained in edible plants (legumes and / or grains) to the total oil content of the entire composition is usually 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially preferably 100% by mass, on a dry mass basis.

[0077] Furthermore, it is preferable that, of the dry mass-based oil and fat content in the composition of the present invention, typically 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially 100% by mass, is derived from legumes and / or cereals, more preferably from the same type of legume and / or cereal, and even more preferably from the same individual legume and / or cereal. In addition, it is preferable that, of the dry mass-based oil and fat content in the composition of the present invention, typically 50% by mass or more, more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially 100% by mass, is incorporated in a state where it is contained in legumes and / or cereals.

[0078] <Dry standard moisture content> The composition of the present invention is preferable because, by having a dry-weight moisture content below a predetermined value, it is easier to achieve the effect of reducing the dry, crumbly texture derived from dietary fiber and resulting in an elastic texture. Specifically, the dry-weight moisture content in the composition of the present invention is not limited, but can be in the range of, for example, 0.5% by mass or more and less than 25% by mass. More specifically, it may be less than 25% by mass, or 23% by mass or less, or 20% by mass or less, or 18% by mass or less, or 15% by mass or less, or 12% by mass or less. 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, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more. The dry-weight moisture content in the composition of the present invention may originate from the various components of the composition, or it may also originate from added water. Furthermore, if the dry-weight moisture content contained in the dough composition before processing is high, a process to adjust it to the above-mentioned value can be adopted by employing a drying treatment or the like.

[0079] In this invention, "dry-weight moisture content" refers to the ratio of the total amount of moisture derived from the raw materials of the composition of this invention and the amount of moisture added separately, to the total amount of solids. This value is measured by heating to 90°C using a reduced-pressure heating drying method, in accordance with the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition). Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has been pre-weighed to a constant weight and weighed (W1). At atmospheric pressure, the weighing container is placed in a reduced-pressure electric constant-temperature drying oven adjusted to a predetermined temperature (more specifically, 90°C) with the lid removed or the opening left open. The door is closed, a vacuum pump is operated, and the sample is dried for a certain period of time at a predetermined reduced pressure. The vacuum pump is stopped, dry air is sent to return to atmospheric pressure, the weighing container is removed, the lid is put on, and after cooling in a desiccator, the mass is measured. This drying, cooling, and weighing process is repeated until a constant weight is reached (W2), and the moisture content (dry-weight moisture content) (mass %) is calculated using the following formula.

[0080]

number

[0081] <Edible plants> The compositions of the present invention contain edible plants as raw materials (referred to as "plant raw materials" in this disclosure as appropriate). In the present invention, any food ingredient that can be consumed can be used as the edible plant. In particular, the compositions of the present invention can use plant raw materials such as edible plants as dietary fiber-containing ingredients, and edible plants can be used as a source of the insoluble dietary fiber mentioned above. The content of edible plants in the compositions of the present invention is not limited, but can be in the range of, for example, 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is preferable that it is, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, 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. There is no particular upper limit, but 100% by mass or less, 99.99% by mass or less is preferred, and it may also be 99.9% by mass or less, 99.5% by mass or less, 99.0% by mass or less, 98.5% by mass or less, 98.0% by mass or less, 97.5% by mass or less, 97.0% by mass or less, 96.5% by mass or less, 96.0% by mass or less, 95.5% by mass or less, or 95.0% by mass or less.

[0082] As plant raw materials, in addition to plant-based ingredients listed in the food group classification of the Japanese Food Standard Composition Table 2020 (8th Revised Edition), wild grasses commonly eaten as vegetables (such as plantain, bracken, butterbur, and mugwort) can also be used. Examples of plant raw materials include grains (especially coarse grains), nuts and seeds, beans, vegetables, fruits, potatoes, mushrooms, and algae, and these include not only the whole or a part of the plant in its original form, but also processed products (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, removing seeds and nuts, ripening, salting, and processing the fruit peel). Furthermore, each of the above ingredients can be used regardless of whether it is an edible or inedible part. Among the above plant raw materials, grains, nuts and seeds, beans, vegetables, and fruits are preferred. In addition, there are no restrictions on the form of the plant raw materials, but for example, powdered forms can be used. Furthermore, according to one aspect of the present invention, edible plants processed in the manner disclosed in the second embodiment described later (for example, composition (X)) can be used as raw materials for producing the composition of the present invention.

[0083] <Grains> In this invention, "miscellaneous grains" refers to grains other than the major grains of rice, wheat, and barley, as described later, and is a concept that also includes pseudo-miscellaneous grains other than so-called grass grains (Amaranthaceae, Amaranthaceae). When using miscellaneous grains in the composition of this invention, the type of miscellaneous grains used is not limited, but preferably it is one or more types of miscellaneous grains selected from the grass family, Amaranthaceae, and Amaranthaceae, and more preferably it is from the grass family. Specific examples, though not limited to these, include, for example, foxtail millet, barnyard millet, proso millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa, and it is particularly preferable to use one or more of oats, amaranth, quinoa, and proso millet. Furthermore, it is preferable that the miscellaneous grains substantially do not contain gluten (specifically, that the gluten content is less than 10 ppm by mass), and more preferably that they do not contain gluten. Furthermore, according to one aspect of the present invention, the composition of the present invention may be a composition that is substantially gluten-free.

[0084] The content of grains in the food composition of the present invention can be in the range of 10% by mass or more and 100% by mass or less, on a dry weight basis. More specifically, it is preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 35% by mass or more, more preferably 40% by mass or more, more preferably 45% by mass or more, more preferably 50% by mass or more, more preferably 55% by mass or more, and more preferably 60% by mass or more. There is no particular upper limit, but 100% by mass or less is preferred, and 95% by mass or less is more preferred.

[0085] <Grains other than miscellaneous grains> According to one aspect of the present invention, the composition of the present invention may contain grains other than the aforementioned grains (rice, wheat, barley). However, the present invention is particularly effective for compositions containing relatively high concentrations of insoluble dietary fiber and protein, and if these grains are included in high concentrations, it may become difficult to increase the content of insoluble dietary fiber and protein. Therefore, it is preferable that the total content of these grains is below a predetermined ratio. Specifically, it is preferable that the total content of grains other than grains (for example, rice, wheat, and barley) is 0% by mass or more and 50% by mass or less on a dry basis (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially none, or none). Alternatively, it is preferable that the total starch content derived from grains other than coarse grains (e.g., rice, wheat, and barley) is 0% by mass or more and 50% by mass or less on a dry mass basis (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially none, or none). Alternatively, the ratio of the total starch content derived from grains other than coarse grains (e.g., rice, wheat, and barley) to the total starch content of the entire composition may be 0% by mass or more and 50% by mass or less on a dry mass basis (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially none, or none).

[0086] <Seeds> According to one aspect of the present invention, the composition of the present invention may contain nuts and seeds. Any nuts and seeds used for food or processed products thereof (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, skin processing, and juicing) can be used as nuts and seeds, but examples of particularly good nuts and seeds include almonds, cashews, pecans, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, oyster nuts, walnuts, chestnuts, ginkgo nuts, sesame seeds, and Brazil nuts. Among these, almonds, cashews, macadamia nuts, pistachios, hazelnuts, and coconuts are particularly noteworthy. Each of the above ingredients can be used regardless of whether it is the edible or inedible part.

[0087] <Beans> When using legumes in the composition of the present invention, the type of legume used is not limited, but preferably, for example, one or more legumes selected from the genera of Pisum, Nelumbo, Pilea, Vigna, Vicia, Chickpea, Soybean, and Lentil. Specific examples, though not limited to these, include peas (especially yellow peas, white peas, etc.), kidney beans, red kidney beans, white kidney beans, black beans, pinto beans, tiger beans, lima beans, red kidney beans, pigeon beans, mung beans, cowpeas, adzuki beans, broad beans, soybeans, edamame (soybeans harvested in their pods while still immature; green in appearance), chickpeas, lentils, flat beans, blue peas, purple kidney beans, Examples include lentils, peanuts, lupine beans, grass peas, carob, twisted crowberry, broad crowberry, coffee beans, cocoa beans, Mexican flying bean, blackberry, moth bean, teparie bean, bamboo bean, hyacinth bean, horse bean, bambara bean, zeocarpa bean, sword bean, upright sword bean, cluster bean, winged bean, hummus bean, lupine, tamarind, amaranth, etc. In particular, the composition of the present invention can preferably use peas (especially yellow peas, white peas, etc.) as a raw material. The classification of other ingredients not exemplified can be naturally understood by those skilled in the art who handle those ingredients or processed products of those ingredients. Specifically, this can be clearly understood by referring to the food group classification (page 249, Table 1) listed in the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan, which is widely used in daily life in ordinary households. These legumes may be used individually or in any combination of two or more types. Furthermore, for ingredients where some edible parts (such as edamame and green peas) are treated as vegetables, it is possible to determine whether they are legumes based on the state of the entire plant (such as soybeans and peas) including the inedible parts (such as pods).

[0088] Furthermore, when using legumes in the composition of the present invention, it is preferable to use mature legumes rather than immature seeds (for example, green peas, which are immature pea seeds, or edamame, which are immature soybean seeds) among the starches contained in the composition. Also, for the same reason, it is preferable to use legumes that have reached a state in which the dry weight moisture content is below a predetermined value due to maturation. Specifically, the dry weight moisture content of the legumes used in the composition of the present invention can be in the range of, for example, 0.01% by mass or more and less than 15% by mass. More specifically, it is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, there is no particular lower limit to the dry weight moisture content of such legumes, but it is usually preferably 0.01% by mass or more.

[0089] When legumes are used in the composition of the present invention, the content of legumes in the composition of the present invention is not limited, but can be in the range of, for example, 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is preferable to have, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, 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. There is no particular upper limit, but 100% by mass or less and 99.99% by mass or less are preferred, and it may also be 99.9% by mass or less, 99.5% by mass or less, 99.0% by mass or less, 98.5% by mass or less, 98.0% by mass or less, 97.5% by mass or less, 97.0% by mass or less, 96.5% by mass or less, 96.0% by mass or less, 95.5% by mass or less, or 95.0% by mass or less.

[0090] When using legumes in the composition of the present invention, it is preferable to use powdered legumes, and specifically, the particle size d after ultrasonic treatment when measured in the same manner as the specific surface area per unit volume described above. 90 and / or d 50 It is preferable to use bean powder in which each of the following values ​​is below a predetermined value. That is, the particle size d of the bean powder after ultrasonic treatment. 90For example, it can be in the range of 0.3 μm or more and less than 500 μm. More specifically, less than 500 μm is preferred, and among these, 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, 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 is more preferred. Similarly, the particle size d of legume powder after ultrasonic treatment. 50 The particle size is preferably less than 500 μm, 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, 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. 90 and d 50 There is no particular lower limit, but it can usually be 0.3 μm or larger, or 1 μm or larger, or 5 μm or larger, or 10 μm or larger. In particular, if the composition is larger than a certain size during extrusion molding, the composition is more likely to pulsate during molding, which can worsen productivity and may result in an uneven surface of the composition. Therefore, it is preferable to use powdered beans of a certain size or smaller.

[0091] <Vegetables> According to one aspect of the present invention, the composition of the present invention may include vegetables. Any vegetables that are consumed as food or processed products thereof (including those that have undergone pre-treatment such as heating, blanching, peeling, ripening, salting, or skin processing) can be used, but especially pumpkin, carrot, radish, rutabaga, parsnip, turnip, black salsify, lotus root, beet (preferably beetroot: a variety of beet improved for edible roots), water chestnut, shallot, garlic, shallot, lily bulb, kale, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, komatsuna, bok choy, chives, leeks, nozawana, Examples include butterbur, Swiss chard, mizuna, tomatoes, eggplants, bell peppers, cucumbers, myoga ginger, cauliflower, broccoli, edible chrysanthemums, bitter melon, okra, artichokes, zucchini, sugar beets, tiger nuts, ginger, perilla, wasabi, paprika, herbs (watercress, coriander, water spinach, celery, tarragon, chives, chervil, sage, thyme, bay leaf, parsley, mustard greens, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, sansho leaves, stevia), bracken, fiddlehead ferns, and bamboo shoots.

[0092] <Fruits> According to one aspect of the present invention, the composition of the present invention may contain fruits. Any fruits that are consumed as food or processed products thereof (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, or peeling) can be used, but particularly examples include acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (Iyokan, Satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc. Among these, it is preferable that the composition of the present invention contains citrus fruits. Although the principle is unknown, the inclusion of citrus fruits can improve the grassy smell of beans and / or the grainy smell of grains.

[0093] <Root vegetables> According to one aspect of the present invention, the composition of the present invention may contain root vegetables. Any type of root vegetable that is consumed as food or processed therein (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, or skin processing) can be used, but examples of particularly suitable root vegetables include sweet potato, cassava, yacon, taro, Japanese taro, konjac, white taro (Polynesian arrowroot), potato, purple sweet potato, Jerusalem artichoke, dogtooth violet, yam, wild yam, Chinese yam, and kudzu.

[0094] <Mushrooms> According to one aspect of the present invention, the composition of the present invention may contain mushrooms. Any type of mushroom that is consumed as food or processed therein (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, or skin processing) can be used, but particularly suitable examples include shiitake, matsutake, wood ear mushroom, maitake, bracket fungus, oyster mushroom, king oyster mushroom, enoki mushroom, shimeji, oak mushroom, button mushroom, nameko, ramie, husk mushroom, and lion's mushroom.

[0095] The composition of the present invention may be configured to contain the aforementioned edible plants, and is particularly preferably configured to contain legumes and / or cereals. Furthermore, a preferred configuration may be configured to contain insoluble dietary fiber derived from one or more edible plants selected from cereals, potatoes, legumes, nuts and seeds, vegetables, fruits and mushrooms.

[0096] Furthermore, the dry-weight moisture content of the plant used in the production of the composition of the present invention can be, for example, in the range of 0.01% by mass or more and less than 15% by mass. More specifically, it is usually less than 15% by mass, and more preferably 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 such dry-weight moisture content is not particularly limited, but it is usually 0.01% by mass or more.

[0097] Among the above, the composition of the present invention can be adopted as a preferred embodiment if it includes legumes and / or cereals, as this makes it easier to satisfy the requirements regarding starch and protein mentioned above.

[0098] Furthermore, according to one aspect of the present invention, in a composition containing both legumes and grains, it is preferable that the total content satisfies the provisions regarding the content of legumes. That is, the total content ratio of legumes and grains in the composition of the present invention can be in the range of, for example, 10% by mass or more and 100% by mass or less, on a dry mass basis. More specifically, it is preferable that the total content is, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, 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. There is no particular upper limit, but for example, 100% by mass or less, 99.99% by mass or less are preferred, and 99.9% by mass or less, 99.5% by mass or less, 99.0% by mass or less, 98.5% by mass or less, 98.0% by mass or less, 97.5% by mass or less, 97.0% by mass or less, 96.5% by mass or less, 96.0% by mass or less, 95.5% by mass or less, or 95.0% by mass or less may also be used.

[0099] Furthermore, in one aspect of the present invention, the total content of edible plants in the composition of the present invention may satisfy the provisions regarding the content of legumes. That is, the total content ratio of edible plants in the composition of the present invention can be in the range of, for example, 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is preferable that it is, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, 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. There is no particular upper limit, but for example, 100% by mass or less, 99.99% by mass or less are preferred, and 99.9% by mass or less, 99.5% by mass or less, 99.0% by mass or less, 98.5% by mass or less, 98.0% by mass or less, 97.5% by mass or less, 97.0% by mass or less, 96.5% by mass or less, 96.0% by mass or less, 95.5% by mass or less, or 95.0% by mass or less may also be used.

[0100] The legumes and / or cereals used in this invention are not particularly limited, but whole grains are preferred. The reason for this is not entirely clear, but it is thought that pectin prevents the aggregation of insoluble dietary fibers contained in whole grain flour, thereby suppressing the sliminess caused by pectin.

[0101] In this invention, "whole grain" refers to grains that include all parts of legumes and / or cereals (seed coat, germ, endosperm, and bran), and can contain more dietary fiber, vitamins, minerals, and other nutrients compared to legumes with seed coats or cereals with bran. In this invention, whole grains are not limited to those mentioned above, and include any grains based on the entire seed including the seed coat, germ, endosperm, and bran, specifically including peas with seed coats, whole wheat, whole oats, brown rice, and the like.

[0102] <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 syrup, fructose-glucose 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 their salts, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of ingredients include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (examples include glycerin fatty acid ester, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride succinate, polyglycerin fatty acid ester, polyglycerin condensed linosyl ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), colorants, thickeners and stabilizers.

[0103] However, given the recent rise in interest in natural products, it is preferable that the composition of the present invention does not contain any one of the following: emulsifiers, colorants, and thickening and stabilizing agents (for example, those listed as "colorants," "thickening and stabilizing agents," and "emulsifiers" in the "List of Food Additive Substances for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)); it is more preferable that it does not contain any two of them; and it is even more preferable that it does not contain any three.

[0104] In particular, the composition of the present invention can impart elasticity to the composition without containing a gelling agent, and it is preferable that it does not contain a gelling agent in order to prevent the imparting of excessive elasticity. Furthermore, from the viewpoint of achieving a quality in which the taste of the ingredients can be easily perceived, it is preferable that the composition of the present invention does not contain an emulsifier. Moreover, it is especially desirable that the composition of the present invention does not contain food additives (for example, substances listed in the "List of Food Additive Substances for Labeling" in the Food Additive Labeling Pocketbook (2011 edition) used for food additive purposes). Furthermore, from the viewpoint of making the sweetness of the food itself easier to perceive, it is preferable that the composition of the present invention does not contain sugars (glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.).

[0105] Furthermore, it is preferable that the composition of the present invention contains little or no sodium chloride. Conventional starch-containing solid compositions for cooking (particularly compositions containing gluten with a network structure) maintain compositional elasticity by containing sodium chloride, but this has problems in terms of affecting taste and excessive salt intake. In particular, in the case of dry compositions (dried udon, dried hiyamugi, etc.), 3% or more by mass of sodium chloride is usually used to maintain compositional elasticity, so these problems were particularly pronounced. On the other hand, with the composition of the present invention, it is possible to make a composition in which the decrease in elasticity is suppressed even if the amount of sodium chloride used is extremely small or no sodium chloride is added at all, resulting in a composition of good quality, which is preferable. Furthermore, even for starch-containing solid compositions for cooking such as pasta, udon, and bread, which normally have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, it is preferable that the present invention be applied to make a composition of good quality without adding sodium chloride. Specifically, the sodium chloride content in the composition of the present invention can be in the range of 0% to 3% by mass on a dry mass basis. More specifically, it is preferable that the sodium chloride content is usually 3% by mass or less, more 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. Furthermore, the sodium chloride content in the dough composition can be in the range of 0% by mass or more and 3% by mass or less on a wet mass basis. More specifically, it is preferable that the lower limit is usually 3% by mass or less, more 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 the present invention, as a method for quantifying sodium chloride in the starch-containing solid composition, for example, a method is used in accordance with the "salt equivalent amount" in the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition), where the amount of sodium measured using atomic absorption spectrometry is multiplied by 2.54.

[0106] <Smooth portion of frozen section of composition> According to one aspect of the present invention, it is also preferable that, when observing the frozen section obtained by freeze-sectioning the composition in the above procedure, a smooth portion having an average thickness of a predetermined value or more is observed along a predetermined proportion of the outer circumference of the composition on the cut surface. When such physical properties are present, the composition of the present invention becomes a composition that is less likely to leak components out during cooking. The reason for this is not clear, but it is thought that if there is a structure near the outer circumference of the composition that has the characteristic of being able to be cut relatively smoothly compared to the inside of the composition, it will be observed as a smooth portion when the composition is freeze-sectioned.

[0107] In this invention, "smooth portion" refers to a layered structure observed on the outer periphery of a frozen section image of the composition, having an average thickness of a predetermined value or greater, and exhibiting a lighter color and less unevenness compared to the non-smooth portion. The "average thickness" of the smooth portion refers to the average value obtained when the width of the smooth portion in the direction perpendicular to the outer periphery of the composition on the cross-section is measured along the outer periphery of the composition.

[0108] Specifically, it is preferable that the composition of the present invention has such smooth portions formed on the outer circumference of the composition at the cross-section, typically 30% or more, 40% or more, or 50% or more, more preferably 60% or more, 70% or more, or 80% or more, or 90% or more, and especially 100% (i.e., the entire outer circumference of the composition at the cross-section). Furthermore, the average thickness of such smooth portions is typically 20 μm or more, more preferably 25 μm or more, or 30 μm or more, with no particular upper limit, but typically 1000 μm or less.

[0109] For measuring the smooth portion, the composition is frozen at -25°C (without treatment in heated water), and frozen sections are prepared by cutting the frozen composition to a thickness of 30 μm along a specific cross-section, and these sections are observed. The preparation and observation of such frozen sections of the composition are not limited, but are preferably carried out by the following procedure, for example. That is, the composition is cut to a thickness of 30 μm at -25°C according to the Kawamoto method described in Kawamoto, "Use of a new adhesive film for the preparation of multi-purpose fresh-frozen sections from hard tissues, whole-animals, insects and plants", Arch. Histol. Cytol., (2003), 66[2]:123-43, thereby preparing frozen sections. The thus obtained frozen sections of the composition are placed under the field of view of a microscope, for example, at a magnification of 200x, and color photographs with, for example, 1360 × 1024 pixels are taken and used for analysis.

[0110] <Non-swelling (density)> The compositions of the present invention are not limited to, but include, expanded foods (especially those with a density of 1.0 g / cm³ due to expansion). 3 It is preferable that the composition is not a puffed food with a density less than a certain value. In other words, it is preferable that the composition of the present invention has a density of a predetermined value or higher when it is in a non-puffed state. Specifically, the density of the composition of the present invention is, for example, 1.0 g / cm³. 3 More than 3.0g / cm 3 It is preferable to keep it in the range of less than 1.0 g / cm³. More specifically, the lower limit is 1.0 g / cm³. 3 The above is preferable, and among them 1.1 g / cm³ 3 In addition, 1.2 g / cm³ 3 It is preferable that the amount be greater than or equal to the above. There is no particular upper limit, but it is usually 3.0 g / cm³. 3 Less than 2.0 g / cm³ 3It is less than [value]. Furthermore, the density of the composition in this invention is determined by dividing the mass of the composition by its apparent volume. That is, it is the value obtained by dividing the weight of the composition by its apparent volume (the sum of the "volume of the composition itself" and the "volume of internal voids"). The density value is calculated using the "specific gravity (the density of water at 4°C and atmospheric pressure: 0.999972 g / cm³)". 3 Since this value is approximately equal to the ratio of the density of a certain substance to the volume of the composition, the numerical value in the above provision may be specified by specific gravity, which is a unitless number. Furthermore, the above provision regarding density may be satisfied by the "bulk density" or "apparent bulk density" calculated from the bulk density, which is obtained by dividing the weight of the composition by the apparent bulk volume of the composition (the sum of "the volume of the composition itself," "the volume of pores on the surface of the composition that communicate with the outside," "the volume of internal voids," and "the voids formed between the composition and the smallest volume of imaginary rectangular parallelepiped inscribed within it outside the composition").

[0111] In the production of the composition of the present invention, after transporting under predetermined hydration conditions, the composition can be obtained by cooling it down while preventing expansion, usually while maintaining pressure, and then reducing the pressure to approximately atmospheric pressure.

[0112] It is preferable that the composition of the present invention contains both pectin derived from the localized site of dietary fiber and insoluble dietary fiber derived from the localized site of dietary fiber. Furthermore, it is preferable that the pectin and insoluble dietary fiber derived from the localized site of dietary fiber originate from the same food source. Although the reason is not clear, it is thought that pectin prevents the aggregation of insoluble dietary fiber, thereby suppressing the sliminess caused by pectin. It is thought that this effect is more easily obtained by using pectin and insoluble dietary fiber derived from the same localized site of dietary fiber.

[0113] When the composition of the present invention contains dietary fiber localization sites, it is preferable that the dietary fiber localization sites are in a finely pulverized state.

[0114] The grinding method used as a condition for the micronization process in this invention is not particularly limited. The temperature during grinding is also not limited and may be high-temperature grinding, room-temperature grinding, or low-temperature grinding. The pressure during grinding is also not limited and may be high-pressure grinding, atmospheric pressure grinding, or low-pressure grinding. Examples of equipment for such grinding include blenders, mixers, mills, extruders, pulverizers, crushers, grinders, etc., and any of these may be used. Examples of such equipment include dry bead mills, ball mills (rolling type, vibrating type, etc.) and other media stirring mills, jet mills, high-speed rotating impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0115] When micronizing the localized areas of dietary fiber, it is preferable that the particle size d50 of the disturbed particle composite be adjusted to a predetermined range. Specifically, the particle size d50 after disturbance is preferably in the range of 1 μm to 450 μm. More specifically, the upper limit is usually 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. 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.

[0116] Furthermore, when micronizing the dietary fiber localized areas, it is preferable that the particle size d90 of the disturbed fine particle complex be adjusted to a predetermined range. Specifically, it is preferable that the particle size d90 after disturbance be in the range of 1 μm to 500 μm. 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 it is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0117] Furthermore, according to one aspect of the present invention, it is preferable that the composition of the present invention contains, in addition to insoluble dietary fiber, high molecular weight water-soluble dietary fiber (A1) and / or low molecular weight water-soluble dietary fiber (A2). In the present invention, "high molecular weight water-soluble dietary fiber" and "low molecular weight water-soluble dietary fiber" refer to high molecular weight / low molecular weight fibers measured according to the AOAC.2011.25 method, in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)". Examples of high molecular weight water-soluble dietary fiber and low molecular weight water-soluble dietary fiber include, but are not limited to, inulin, isomaltoligosaccharide, indigestible dextrin, polydextrose, β-glucan, arabinoxylan, pectin, etc. (more specifically, high molecular weight / low molecular weight inulin, high molecular weight / low molecular weight isomaltoligosaccharide, high molecular weight / low molecular weight indigestible dextrin, high molecular weight / low molecular weight polydextrose, high molecular weight / low molecular weight β-glucan, high molecular weight / low molecular weight arabinoxylan, high molecular weight / low molecular weight pectin, etc.).

[0118] In one embodiment of the present invention, the composition of the present invention preferably contains, as high molecular weight water-soluble dietary fiber (A1), one or more selected from the group consisting of inulin, isomaltoligosaccharide, indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin).

[0119] Adjusting the high molecular weight water-soluble dietary fiber (A1) in the composition of the present invention to a predetermined range is preferable because it makes it easier to reduce the dry, crumbly texture derived from dietary fiber and achieve an elastic texture. Specifically, it is preferable that the range be, for example, 0.6% by mass or more and 30% by mass or less on a dry mass basis. Specifically, the lower limit is usually 0.6% by mass or more, but 0.7% by mass or more, or 0.8% by mass or more, or 0.9% by mass or more, or 1.0% by mass or more, is preferable. On the other hand, the upper limit is not particularly limited, but it can be 30% by mass or less, or 25% by mass or less, or 28% by mass or less, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less.

[0120] The composition of the present invention preferably contains one or more selected from the group consisting of inulin, isomaltoligosaccharide, indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin) as low molecular weight water-soluble dietary fiber (A2).

[0121] Adjusting the low molecular weight water-soluble dietary fiber (A2) in the composition of the present invention to a predetermined range is preferable because it makes it easier to reduce the dry, crumbly texture derived from dietary fiber and achieve an elastic texture. Specifically, it may be in the range of 0.6% by mass or more and 30% by mass or less on a dry mass basis. Specifically, the lower limit is, for example, 0.6% by mass or more, but it can be 0.7% by mass or more, or 0.8% by mass or more, or 0.9% by mass or more, or 1.0% by mass or more, and 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 30% by mass or less, or 25% by mass or less, or 28% by mass or less, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9.0% by mass or less, or 8.0% by mass or less, or 7.5% by mass or less, or 7.0% by mass or less, or 6.5% by mass or less.

[0122] The composition of the present invention is preferable because adjusting the content ratio (A3 / A1) of pectin (A3) derived from the dietary fiber localization site of edible plants to high molecular weight water-soluble dietary fiber (A1) in the composition of the present invention to a predetermined range makes it easier to reduce the crumbly texture derived from dietary fiber and obtain an elastic texture. Specifically, the range should be, for example, 0.04 or more and 1.0 or less on a dry weight basis. Specifically, the upper limit can be 1.0 or less, or 0.95 or less, or 0.90 or less, or 0.85 or less, or 0.80 or less, or 0.75 or less, or 0.70 or less, or 0.65 or less, or 0.60 or less, or 0.55 or less, or 0.50 or less, or 0.45 or less, or 0.40 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.04 or higher, or 0.05 or higher, or 0.06 or higher, or 0.07 or higher, or 0.08 or higher, or 0.09 or higher, or 0.1 or higher, or 0.11 or higher, or 0.12 or higher, or 0.13 or higher, or 0.14 or higher, or 0.15 or higher, or 0.16 or higher, or 0.17 or higher, or 0.18 or higher, or 0.19 or higher, or 0.20 or higher, or 0.21 or higher, or 0.22 or higher, or 0.23 or higher, or 0.24 or higher, or 0.25 or higher, or 0.26 or higher, or 0.27 or higher, or 0.28 or higher, or 0.29 or higher, or 0.30 or higher.

[0123] The compositions of the present invention can maintain compositional elasticity without relying on gluten by satisfying the provisions regarding dietary fiber, pectin, starch, protein, etc., disclosed above. From this viewpoint, it is preferable that the compositions of the present invention are substantially gluten-free, and more preferably gluten-free. Accordingly, one embodiment of the present invention includes a composition consisting only of raw materials that are substantially gluten-free (more preferably gluten-free).

[0124] As described above, the dietary fiber content in the composition is measured according to the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)" and the AOAC.2011.25 method. The specific procedure is as follows.

[0125] 1) Sample collection For each sample, weigh out two points (approximately equal in mass) simultaneously. One point will be used to measure the indigestible protein content at the end, and the other point will be used to measure the ash content. Weigh out two points (W1, W2) of 1 g each of crushed dried sample to the nearest 0.1 mg. For homogenized liquid or paste-like substances such as fruits, weigh out two points (W1, W2) of 2-10 g each to the nearest 0.1 mg. Place each weighed sample into an enzyme reaction bottle. Simultaneously prepare two blank reagent bottles and perform the same procedure as with the samples. If the filtration time is extremely long due to viscous foods, use less than 1 g of sample.

[0126] 2) Treatment with pancreatic α-amylase / amyloglucosidase Moisten the sample with 1 mL of 95% ethanol, add 40 mL of pancreatic α-amylase (50 U / mL) / amyloglucosidase (3.4 U / mL) solution to each bottle, seal the bottle, and react in a 37°C water bath while shaking for 16 hours. However, for foods that are not eaten "raw" and foods cooked under conditions where sufficient water is present, such as "boiled," "steamed," or "simmered," moisten the sample with 1 mL of 95% ethanol, add 35 mL of maleate buffer to each bottle, seal the bottle, and heat in a boiling water bath for 15 minutes. After heating, cool to approximately 37°C, add 5 mL of pancreatic α-amylase (400 U / mL) / amyloglucosidase (27.2 U / mL) solution to each bottle, seal the bottle, and react in a 37°C water bath while shaking for 16 hours.

[0127] 3) pH 8.2 adjustment, inactivation of pancreatic α-amylase / amyloglucosidase 2) After the reaction, remove the bottle from the water bath and immediately add 3 mL of 0.75 mol / L Tris buffer to adjust the pH to 7.9-8.4. Immediately loosen the bottle cap slightly and place it in a boiling water bath, heating for 20 minutes while shaking gently from time to time.

[0128] 4) Protease treatment After cooling to approximately 60°C, add 0.1 mL of protease to the bottle and react in a 60°C water bath for 30 minutes while shaking.

[0129] 5) Adjust pH to 4.3, add internal standard substance. Add 4 mL of 2 mol / L acetic acid solution to each bottle and adjust the pH to 4.1-4.5. Then, add the known mass of the internal standard substance to each bottle and mix thoroughly.

[0130] 6) Filtration (separation of water-soluble and insoluble dietary fiber) The enzyme-treated solution is poured into a crucible-type glass filter while being suctioned, separating it into residue (insoluble dietary fiber fraction) and filtrate (soluble dietary fiber fraction). The residue on the inner wall of the bottle and on the filter is washed with a small amount of water (approximately 20 mL), and the washings are combined with the filtrate.

[0131] 7) Quantitative determination of high molecular weight water-soluble dietary fiber Add four times the volume of 95% ethanol to the filtrate, preheating it to 60°C, and let it stand at room temperature for exactly 60 minutes to precipitate high molecular weight water-soluble dietary fiber. Separate the residue from the filtrate by suction filtration in the same manner as in 6). Wash the residue collected on a crucible-type glass filter twice with 15 mL of 78% ethanol, twice with 15 mL of 95% ethanol, and twice with 15 mL of acetone. Combine the washings with the filtrate. Dry the filter overnight at 105±5°C, cool in a desiccator, and weigh to the nearest 0.1 mg to determine the amount for non-digestible protein measurement (R1) and ash content measurement (R2). Quantify the protein (P1) and ash content (a1) in the residue using the methods shown in 9) and 10), respectively, and subtract them from the residue mass.

[0132] 8) Quantitative determination of insoluble dietary fiber 6) The residue on the filter obtained in the filtration procedure is washed sequentially twice with 15 mL of 78% ethanol, twice with 15 mL of 95% ethanol, and twice with 15 mL of acetone. The filter is dried overnight at 105 ± 5 °C, cooled in a desiccator, and weighed to the nearest 0.1 mg to be used for non-digestible protein measurement (R3) and ash content measurement (R4). The protein (P2) and ash (a2) in the residue are quantified using the methods shown in 9) and 10), respectively, and subtracted from the residue mass.

[0133] 9) Quantification of protein in the residue The residues of R1, RB1, and R3, RB3 are scraped off together with diatomaceous soil, and the nitrogen content in the residues is determined by combustion. The obtained nitrogen content is multiplied by 6.25 to obtain the protein content (P1, PB1, and P2, PB2).

[0134] 10) Determination of ash content in the residue The residues of R2, RB2 and R4, RB4 were ashed in a glass filter at 525±5°C for 5 hours. After cooling in a desiccator, the ash content (A1, AB1 and A2, AB2) in the residue was obtained by weighing to the nearest 0.1 mg.

[0135] 11) Remove the solvent from the filtrate. 6) Remove the solvent from the filtrate obtained by filtration using a rotary evaporator under reduced pressure. Dissolve the residue in 10 mL of water to prepare the sample solution for column chromatography.

[0136] 12) Column chromatography A polypropylene column is pre-packed with a mixture of approximately 4g of Amberlite® FPA53(OH-) resin and approximately 4g of Ambersep® 200(H+) resin, or an equivalent product. 2mL of the sample solution from 11) is then precisely poured into the column at a rate of approximately 1mL / min. Just before the liquid at the top of the column is depleted, 22mL of water is added to flush the inside of the column wall.

[0137] 13) Sample solution The eluate is removed by vacuum distillation using a rotary evaporator. The residue is dissolved in 2 mL of water and filtered through a membrane filter (0.45 μm) to obtain the sample solution.

[0138] 14) Examples of operating conditions for high-performance liquid chromatography [Example 1] Column: Waters Sugar-Pak (registered trademark) (Waters), inner diameter 6.5 mm, length 300 mm Mobile phase: Water containing Na2Ca-EDTA (50 mg / L) Flow rate: 0.5mL / min Temperature: 90℃ [Example 2] Columns: TSKgel G2500PWXL (Tosoh), 7.8mm inner diameter, 300mm length, two connected in series. Mobile phase: water Flow rate: 0.5mL / min Temperature: 80℃.

[0139] 15) Measurement (quantification of low molecular weight water-soluble dietary fiber) 50 μL of the sample solution is injected into a high-performance liquid chromatograph, and the peak areas for the internal standard and the dietary fiber fraction are determined. Simultaneously, 50 μL of appropriately diluted internal standards are injected, and a calibration curve for the internal standard is created.

[0140] The soluble solids content in the composition shall be the sum of the content of low molecular weight water-soluble dietary fiber, high molecular weight water-soluble dietary fiber, and soluble carbohydrates, as measured above.

[0141] <Second Embodiment> The second embodiment relates, for example, to the following inventions: Steps (i) to (iv): (i) The following composition (X): (X) Starch-containing composition containing legumes and / or cereals The preparation stage, (ii) Below (1)~(4): (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch, (4) Contains 4.0% by mass or more of protein. A step of adjusting the component composition of composition (X) to satisfy the condition. (iii) The composition of step (ii) above, as shown in (5') below (5') The dry moisture content must be 25% by mass or more. The step of preparing the dough composition by adjusting it to satisfy the following conditions, (iv) A step of transporting the dough composition of step (iii) above, A method for producing the composition disclosed in the first embodiment, including

[0142] In step (i), the provisions relating to legumes and / or cereals disclosed in the first embodiment are applied to (X). Furthermore, according to one aspect of the present invention, the composition disclosed in the first embodiment may be used as a food ingredient (food ingredient composition; for example, a composition in a pulverized state (pulverized composition), a composition in which such a pulverized composition has been further aggregated (pulverized composition aggregate), etc.) as the composition of (X). Furthermore, according to one aspect of the present invention, the provisions relating to (X) described later (for example, the provisions relating to AUC1, AUC2, AUC3, etc.) can also be applied to the composition disclosed in the first embodiment. More detailed embodiments of (X) are given below.

[0143] <(X) Starch-containing composition containing legumes and / or cereals> (X) A starch-containing composition containing legumes and / or cereals will be referred to here as "Composition (X)". When using edible plants (e.g., legumes and / or cereals) as Composition (X), it is preferable that the ratio of the starch content and / or protein content derived from the edible plants (e.g., legumes and / or cereals) to the total starch content and / or total protein content of Composition (X) is equal to or greater than a predetermined value. Specifically, the ratio of the starch content derived from the edible plants (e.g., legumes and / or cereals) to the total starch content of Composition (X) can be in the range of, for example, 30% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is preferable that it be 30% by mass or more, and more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 100% by mass. There is no particular upper limit, but it can usually be 100% by mass or less. In addition, the ratio of the protein content derived from edible plants (e.g., legumes and / or grains) to the total protein content of composition (X) can be in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, it is usually 10% by mass or more, more 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, and especially preferably 100% by mass or more. As for the starch and protein derived from legumes, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. As for the starch and protein derived from grains, those derived from oats are preferred. In addition, it is preferable that the total starch derived from legumes and grains satisfies the above requirements, and it is preferable that the total protein derived from legumes and grains satisfies the above requirements.

[0144] <Specific surface area per unit volume of composition (X) and its raw materials after ultrasonic treatment> One embodiment of the manufacturing method of the present invention is to use a raw material as composition (X) whose specific surface area per unit volume after ultrasonic treatment has been adjusted to a predetermined value or higher. For example, a pulverized product (paste or powder) may be produced by pulverizing an edible plant (legumes or grains) containing starch, protein, dietary fiber, etc., which has been pre-processed as required in step (i), until the specific surface area reaches a certain level or higher, and water may be optionally added to it for use in step (ii) and beyond. The micronization treatment may be performed before processing the edible plant, simultaneously with processing using an extruder, etc., or after processing the edible plant. Preferably, the process includes a step of fractionating the seed coat and / or bran before pulverizing the edible plant (preferably legumes and / or grains) and pulverizing the seed coat and / or bran. This may make it easier to adjust the composition in step (i). Specifically, a 2% by mass ethanol dispersion of the object to be measured, as described later, is measured using the laser diffraction scattering method, and one preferred feature is that the specific surface area per unit volume after ultrasonic treatment is greater than or equal to a predetermined value. By using raw materials with such characteristics, in step (iv) described later, it is possible to form a strong continuous starch structure by kneading at low temperatures below 100°C, without kneading at high temperatures above 100°C, and to produce a composition that is less prone to cracking inside the composition even after a certain period of time (e.g., 3 days or more) has elapsed during storage at room temperature.

[0145] Specifically, the specific surface area per unit volume of the raw material and composition (X) after ultrasonic treatment is typically 0.10 m² at the lower limit. 2 There is no upper limit, but for example, 2.5 ml or more. 2 It can be in the range of / mL. More specifically, its lower limit is usually 0.10m 2 It is 0.15 ml or more. 2 / mL or more, or 0.20m 2 / mL or more, or 0.25m 2 More than / mL, especially 0.30m 2It is preferable that the specific surface area per unit volume after ultrasonic treatment be greater than or equal to a predetermined value. In this way, to adjust the specific surface area per unit volume after ultrasonic treatment to a predetermined value or greater, for example, the edible plants such as beans and / or grains used as raw materials can be finely ground beforehand. Preferably, the seed coat and / or bran are fractionated before grinding the edible plants (preferably beans and / or grains), and the seed coat and / or bran are ground. There is no particular upper limit to the specific surface area per unit volume after ultrasonic treatment of the raw materials and composition (X), but it is usually 2.5 m². 2 Less than / mL, or 2.2m 2 Less than / mL, or 2.0m 2 It can be less than / mL.

[0146] Furthermore, composition (X) may use, in part or in whole, a wet pulverized product (e.g., paste) containing a certain amount of moisture as a raw material, or it may use, in part or in whole, a dry pulverized product (e.g., powder) as a raw material.

[0147] When a wet-ground product is used as part or all of composition (X), it is preferable that the dry-weight moisture content of the starch-containing food pulverized product be 25% by mass or more, or 30% by mass or more, and more preferably 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. On the other hand, there is no upper limit to the dry-weight moisture content, but from the viewpoint of industrial production efficiency, it may be, for example, 200% by mass or less, or 150% by mass or less, or 100% by mass or less.

[0148] Furthermore, when the dried and pulverized material is used as part or all of composition (X), it is preferable that the dry-weight moisture content be less than 25% by mass, or less than 20% by mass, and more preferably less than 15% by mass, or less than 10% by mass. On the other hand, there is no lower limit to the dry-weight moisture content, but from the viewpoint of industrial production efficiency, it can be, for example, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0149] Furthermore, when dry-ground and / or wet-ground materials are used as raw materials for composition (X), composition (X) can be prepared by optionally adding any amount of water with a dry weight moisture content of 0% to 200% by mass. On the other hand, when dry raw materials are used as part or all of the raw materials for composition (X), the properties of the starch, including the degree of gelatinization, are more easily maintained during storage of the dry raw materials. As a result, cracks are less likely to occur inside the prepared composition, which can be useful from the standpoint of shelf life.

[0150] Furthermore, as the wet-pulverized material, an undried composition that has been extruded in step (iv) and later described later and has not been dried can be used. In particular, it is preferable to use the undried composition as the wet-pulverized material in step (i) at a rate of 50% by mass or less (40% by mass or 30% by mass or less; the lower limit is not particularly limited, but is usually 0% by mass or more, or 1% by mass or more) in terms of wet mass, as this reduces product waste.

[0151] Furthermore, as a dried and pulverized product, it is possible to use a dried composition that has been extruded in step (iv) and subsequently dried, and then further crushed. In particular, it is preferable to use the dried and pulverized product in step (i) in a proportion of 50% by mass or less (40% by mass or less, or 30% by mass or less; the lower limit is not particularly limited, but is usually 0% by mass or more, or 1% by mass or more) on a wet mass basis in composition (X), as this reduces product waste.

[0152] Therefore, the present invention includes the following inventions. A composition (X) which is a starch-containing food powder that satisfies the following conditions (1) to (3), (4), and (7) to (9) for use in the manufacturing method of the present invention. (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC.2011.25 method. (3) Contains 10% by mass or more of starch, (4) Contains 4.0% by mass or more of protein. (6) The specific surface area per unit volume after ultrasonic treatment is 0.10 m². 2 It is greater than or equal to / mL. (7) The degree of starch gelatinization is 70% by mass or more. (8) The following (a) and / or (b) are satisfied: (a) When a 6% by mass suspension of the pulverized material of the composition is observed, the starch granule structure observed is 300 granules / mm³. 2 The following applies: (b) When a 14% by mass aqueous slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is less than 120°C. (9) After treating the composition in 40 times its mass volume of water at a constant temperature of 90°C for 15 minutes, the components obtained by treatment according to [Procedure a] described later are analyzed under [Condition A] described later, and the molecular weight distribution curve (MWDC) in the range of molecular weight logarithm between 5.0 and less than 8.0 is obtained. 5.0-8.0 In this case, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 (AUC1) to the total area under the curve is 70% or less.

[0153] <Degree of gelatinization of starch contained in composition (X)> One of the preferred features of the manufacturing method of the present invention is the use of highly gelatinized starch as the starch contained in composition (X). This makes it possible to form a strong continuous starch structure (matrix structure) by simply performing the transport described below under low temperature conditions of less than 100°C (the lower limit is not particularly limited, but is usually above 0°C), without strong kneading under high temperature conditions of 100°C or higher, and it is possible to manufacture a composition that is less prone to cracking inside the composition even after a certain period of time (e.g., 3 days or more) has passed during storage at room temperature. Specifically, the degree of starch gelatinization in composition (X) can be in the range of, for example, 70% by mass or more at the lower limit and 100% by mass or less at the upper limit, although there is no upper limit. More specifically, the lower limit is usually 70% by mass or more. In particular, it is preferable to have a degree of 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more. There is no particular upper limit to the degree of gelatinization, but if it is too high, the starch will decompose, and the composition may become sticky and of undesirable quality. Therefore, it is preferable that the upper limit is usually 100% by mass or less, or 99% by mass or less, or 97% by mass or less, or 95% by mass or less.

[0154] Furthermore, for similar reasons, it is preferable that the starch in composition (X) is preheated to a certain temperature or higher. For example, in the present invention, it is preferable that the starch contained in composition (X) is preheated to a maximum temperature of 100°C or higher under a moisture content of 25% by mass or more (or 30% by mass or more, or 35% by mass or more, or 40% by mass or more) on a dry basis. More specifically, it can be starch that has been preheated to a range of 100°C or more and 200°C or lower. More specifically, it is preferable that the starch has been preheated to a maximum temperature of 100°C or higher, or 110°C or higher, or 120°C or higher. There is no particular upper limit to the preheating temperature of the starch, but it can be 200°C or lower, or 180°C or lower. Furthermore, since starch that is heated at a high temperature while its dry-weight moisture content is below a certain level has poor processability due to thermal decomposition, it is even more preferable that the starch in composition (X) is starch that has been heated under a dry-weight moisture content of a certain level or higher.

[0155] Specifically, the dry-weight moisture content of the starch during preheating can be, for example, in the range of 40% by mass or more and 200% by mass or less. More specifically, the lower limit is usually 40% by mass or more, more preferably 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, and particularly preferably 80% by mass or more. The upper limit is not particularly limited, but can usually be 200% by mass or less, or 175% by mass or less, or 150% by mass or less. Furthermore, it is preferable that the starch is derived from edible plants, and even more preferable that it is starch in the state contained in edible plants. In addition, the ratio of the starch content derived from edible plants (preferably legumes and / or grains) to the total starch content of the entire composition can be, for example, in the range of 30% by mass or more and 100% by mass or less on a dry weight basis. More specifically, it is preferable that the lower limit is usually 30% by mass or more, more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially preferably 100% by mass or more.

[0156] Furthermore, for similar reasons, it is preferable that the starch in composition (X) is pre-adjusted so that the number of starch particles is below a predetermined value. For example, in the present invention, the number of starch particle structures contained in composition (X) observed under the conditions described later is, for example, 0 particles / mm³. 2 More than 300 pieces / mm 2 The following range is possible. More specifically, the number of starch granule structures in the dough composition is usually 300 granules / mm³. 2 Among the following, 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 10 pieces / mm 2 The following, in particular, 0 pieces / mm 2 It is preferable that this be the case.

[0157] Furthermore, for similar reasons, it is preferable that the starch in composition (X) is pre-adjusted so that its gelatinization peak temperature is below a predetermined upper limit. For example, in the present invention, the gelatinization peak temperature of the composition measured by a rapid viscoanalyzer (RVA) under the above-mentioned conditions may be in the range of, for example, 50°C or higher and less than 120°C, although the lower limit is not limited. More specifically, the upper limit is usually less than 120°C, and is preferably 115°C or lower, or 110°C or lower, or 105°C or lower, or 100°C or lower, or 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or higher, or 55°C or higher, or 60°C or higher. The rapid viscoanalyzer (RVA) and its measurement conditions are as described above.

[0158] <Starch granule structure of composition (X)> The dough composition, when the number of starch granule structures observed under specific conditions is below a predetermined value, is less likely to crack inside the composition even after a certain period of time (e.g., 3 days or more) during storage at room temperature, and is less likely to feel powdery when eaten after cooking. The principle is unknown, but it is thought that by processing the composition under predetermined hydration conditions described later, with the starch granule structure destroyed, the starch diffuses throughout the composition in a matrix-like manner, and the amylopectin in the starch becomes more likely to exhibit elasticity when it retains water.

[0159] Specifically, composition (X) can satisfy the following requirements (a) and / or (b) regarding the starch granule structure. (a) The number of starch granule structures per unit area observed when a 6% suspension of the pulverized material of the composition is observed is less than or equal to a predetermined upper limit. (b) When a 14% by mass aqueous slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is less than the predetermined upper limit.

[0160] Regarding requirement (a) above, specifically, composition (X) has a number of starch granule structures observed under the above conditions that is, for example, 0 / mm³. 2 More than 300 pieces / mm 2 The following range is possible. More specifically, the number of starch granule structures in the dough composition is usually 300 granules / mm³. 2 Among the following, 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 10 pieces / mm 2 The following, in particular, 0 pieces / mm 2 It is preferable that this be the case.

[0161] Regarding (b) above, the gelatinization peak temperature of composition (X), as measured by a rapid viscoanalyzer (RVA) under the aforementioned conditions, can be in the range of, for example, 50°C or higher and less than 120°C, although the lower limit is not limited. More specifically, the upper limit is usually less than 120°C, and is preferably 115°C or lower, or 110°C or lower, or 105°C or lower, or 100°C or lower, or 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or higher, or 55°C or higher, or 60°C or higher. The rapid viscoanalyzer (RVA) and its measurement conditions are as described above.

[0162] <Starch-degrading enzyme activity in the raw materials of composition (X)> Furthermore, in order to obtain a composition of the present invention in which the starch-degrading enzyme activity is below a predetermined value, it is preferable to use starch or edible plants containing the same (e.g., legumes and / or cereals (especially millet)) processed so that the starch-degrading enzyme activity is lower than a predetermined value as the source of composition (X). Specifically, the starch-degrading enzyme activity of composition (X) containing starch or edible plants containing the same (e.g., legumes and / or millet) can be in the range of, for example, 0.0 U / g to 60.0 U / g on a dry mass basis. More specifically, these raw materials can be used so that the activity is usually 60.0 U / g or less. In particular, it is preferable to have an activity of 50.0 U / g or less, or 40.0 U / g or less, or 30.0 U / g or less. On the other hand, the lower limit of such a percentage is not particularly limited, but is usually 0.0 U / g or more, or 0.1 U / g or more. Because starch-degrading enzymes in edible plants (e.g., legumes and / or cereals (especially millet)) are highly heat-resistant, a processing method to obtain edible plants with low starch-degrading enzyme activity is to perform heat treatment at a predetermined temperature or higher in an environment with a dry moisture content of 25% by mass or more (preferably 30% or more, or 40% or more, or 50% or more). Specifically, the heating temperature in an environment with a dry moisture content of 25% by mass or more can be, for example, in the range of 100°C to less than 200°C. More specifically, the lower limit is usually 100°C or higher, preferably 110°C or higher, and particularly preferably 120°C or higher. On the other hand, there is no particular limit to the upper limit of such temperature, but it is usually less than 200°C. The heating time can be set arbitrarily until the starch-degrading enzyme activity is adjusted to a predetermined value, but it is usually 0.1 minutes or more.

[0163] <PDI in the raw materials of composition (X)> Furthermore, as the composition of the present invention, it is preferable to use a protein processed to have a PDI value lower than a predetermined value, or an edible plant containing the same (e.g., legumes and / or cereals), as the source of composition (X). Specifically, the PDI value of the protein or edible plant containing the same (e.g., legumes and / or cereals) used as the source of composition (X) can be, for example, in the range of 0% by mass or more and less than 55% by mass. More specifically, it is preferable that the upper limit is less than 55% by mass. In particular, it is desirable that it be less than 50% by mass, more preferably less than 45% by mass, especially 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, and especially less than 10% by mass. On the other hand, the lower limit of such a percentage is not particularly limited, but is usually 0% by mass or more, more preferably 2% by mass or more, and especially 4% by mass or more. Furthermore, according to one aspect of the present invention, the PDI value of composition (X) may satisfy the above provisions.

[0164] The PDI (protein dispersibility index) value is an indicator of protein solubility and can be calculated according to a standard method as the percentage of water-soluble nitrogen relative to the total nitrogen percentage of the entire composition (water-soluble nitrogen percentage / total nitrogen percentage of the entire composition × 100 (%)). Specifically, 20 times the mass of water is added to the sample to be measured, and the sample is crushed (crushed at 8500 rpm for 10 minutes using a homogenizer NS-310E3 manufactured by Microtech Nichion Co., Ltd.). The total nitrogen percentage of the resulting crushed liquid is multiplied by 20 to measure the total nitrogen percentage of the entire composition. Next, the crushed liquid is centrifuged (at 3000 G for 10 minutes), and the water-soluble nitrogen percentage of the resulting supernatant is multiplied by 20 to measure the PDI value of the composition. The method for measuring the total nitrogen percentage is the combustion method (modified Dumas method) specified in the Food Labeling Act ("Regarding Food Labeling Standards" (Shokuhokuhyo No. 139, March 30, 2015)).

[0165] Furthermore, it is preferable that the ratio of the protein content of the composition (X) as it is contained in edible plants (e.g., legumes and / or cereals (especially millet)) to the total protein content of composition (X) is above a predetermined value, and that the PDI value is below a predetermined value. For example, in an embodiment where the composition of the present invention is boiled and consumed, this results in a composition that is less likely to have its components leached into the boiling water. As a processing method for obtaining protein with a low PDI value and protein as it is contained in edible plants (e.g., legumes and / or millet), it is preferable to perform heat treatment at a predetermined temperature or higher in an environment with a dry moisture content of 30% by mass or higher. For example, this can be in the range of 100°C to less than 200°C. More specifically, it is preferable that it be 100°C or higher. In particular, it is desirable that it be 105°C or higher, even more preferably 110°C or higher, and especially 120°C or higher. On the other hand, there is no particular upper limit to such a temperature, but it is usually below 200°C. The heating time can be set arbitrarily until the PDI value is adjusted to a predetermined value, but it is usually 0.1 minutes or more, and although there is no particular upper limit, it is usually 60 minutes.

[0166] Particle size of insoluble dietary fiber from composition (X) and / or edible plants from which it is derived: Furthermore, when using edible plants (e.g., legumes and / or grains (especially millet)) as the source of composition (X), the shape of the insoluble dietary fiber does not change significantly during the conveying and / or kneading process. Therefore, it is preferable that the insoluble dietary fiber derived from such edible plants (e.g., legumes and / or grains (especially millet)) has a predetermined size. Here, the insoluble dietary fiber size in powder of legumes and / or grains (especially millet) that have been roughly crushed is highly likely to be greater than 450 μm. The shape of the insoluble dietary fiber contained in legumes and / or grains (especially millet) is usually rod-shaped, and a larger value can be obtained with the laser diffraction particle size distribution measurement of the present invention. Therefore, it is preferable that the insoluble dietary fiber contained in edible plants used in the present invention (especially ingredients containing hard tissue, such as legumes with seed coats and millet with bran) is subjected to a specific crushing process beforehand so that its size is within a specific range.

[0167] Specifically, as described above regarding the insoluble dietary fiber contained in the composition, a method is used in which the particle size distribution after sonication is applied to the composition after starch and protein decomposition treatment, in which an aqueous suspension of edible plants (e.g., legumes and / or grains (especially grains)) is treated with protease and amylase to enzymatically decompose starch and protein, is measured using a laser diffraction particle size distribution analyzer, similar to the specific surface area per unit volume described above. Specifically, a 6% by mass aqueous suspension of edible plant powder is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days (as described in [Treatment A] above) to perform starch and protein decomposition treatment, and then the resulting treated material is subjected to sonication and the particle size distribution is measured, and the particle size (d 90 and / or d 50 This process is sufficient. Through this treatment, starch and protein, which are components of edible plants, are broken down, and the particle size distribution of the resulting decomposition products is thought to reflect the particle size distribution of a structure mainly composed of insoluble dietary fiber.

[0168] Specifically, the particle size d of insoluble dietary fiber obtained by applying the above [Process A] to edible plants (e.g., legumes and / or grains (especially grains)), followed by ultrasonic treatment, and then measuring the particle size distribution. 90 The lower limit can be, for example, 1 μm or more, and the upper limit can be, for example, 450 μm or less. More specifically, it is more preferable that the upper limit is usually 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, 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. Similarly, the particle size d of insoluble dietary fiber obtained by applying the above [treatment A] to edible plants (e.g., legumes and / or grains (especially grains)) and then applying ultrasonic treatment, followed by particle size distribution measurement. 50The lower limit can be, for example, 1 μm or more, and the upper limit can be, for example, 450 μm or less. More specifically, it is more preferable that the upper limit is usually 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, 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. Particle size d of insoluble dietary fiber contained in edible plants 90 and / or particle size d 50 If the particle size d of the insoluble dietary fiber exceeds the aforementioned range, the effects of the present invention may become less likely to be achieved. The reason for this is not clear, but it is thought that coarse insoluble dietary fiber inhibits the formation of matrix structures such as starch, making it difficult to achieve the effects of the present invention. On the other hand, the particle size d of the insoluble dietary fiber contained in edible plants 90 and / or particle size d 50 The lower limit is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more.

[0169] Furthermore, the particle size d of insoluble dietary fiber obtained by applying [Process A] to composition (X) and then ultrasonically treating it, followed by particle size distribution measurement, is also measured. 90 The lower limit can be, for example, 1 μm or more, and the upper limit can be, for example, 450 μm or less. More specifically, it is more preferable that the upper limit is usually 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, 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. Similarly, the particle size d of insoluble dietary fiber obtained by measuring the particle size distribution after applying [process A] to composition (X) and then ultrasonic treatment. 50The lower limit can be, for example, 1 μm or more, and the upper limit can be, for example, 450 μm or less. More specifically, it is more preferable that the upper limit is usually 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, 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. Particle size d of insoluble dietary fiber contained in composition (X) 90 and / or particle size d 50 If the particle size d of the insoluble dietary fiber contained in composition (X) exceeds the aforementioned range, the effects of the present invention may become difficult to achieve. The reason for this is not clear, but it is thought that coarse insoluble dietary fiber inhibits the formation of matrix structures such as starch, making it difficult to achieve the effects of the present invention. On the other hand, the particle size d of the insoluble dietary fiber contained in composition (X) 90 and / or particle size d 50 The lower limit is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more.

[0170] <CFW staining area of ​​composition (X)> Furthermore, when using edible plants (e.g., legumes and / or grains (especially grains)) as the source of composition (X), the shape of the dietary fiber does not change significantly during the transport and / or kneading process. Therefore, it is preferable that the insoluble dietary fiber contained in such edible plants (e.g., legumes and / or grains (especially grains)) has a predetermined shape. Specifically, as described above regarding the insoluble dietary fiber contained in the composition, it is preferable that when a starch-protein hydrolyzed product (specifically, a product treated with starch-protein hydrolysis by [Process A]) is stained with CFW (Calcofluor White) and observed under a fluorescence microscope, the average longest diameter and / or average aspect ratio of the CFW-stained area are less than or equal to predetermined values. The CFW-stained area thus obtained is considered to have a structure mainly composed of insoluble dietary fiber. Specifically, the arithmetic mean of the longest diameter of the CFW-stained areas in edible plants (e.g., legumes and / or cereals (especially cereals)) measured by the above procedure can be, for example, in the range of 2 μm to 450 μm. More specifically, the upper limit is usually 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, 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. If the average value of the longest diameter of the CFW-stained areas exceeds the above range, the effects of the present invention may be less likely to be achieved. The reason for this is not clear, but it is thought that insoluble dietary fiber with a large longest diameter inhibits the formation of matrix structures such as starch, making it difficult to achieve the effects of the present invention. On the other hand, the lower limit of the arithmetic mean of the longest diameter of the CFW-stained area is not particularly limited, but is usually 2 μm or more, more preferably 3 μm or more.

[0171] Furthermore, since the shape of the dietary fiber does not change significantly in the later stages (ii) and beyond, it is preferable to use powdered edible plants (e.g., legumes and / or grains (especially grains)) that have been processed so that the aspect ratio of the dietary fiber contained therein is below a certain level. Here, in powdered edible plants (e.g., legumes and / or grains (especially grains)) that have been roughly crushed, there is a high probability that the aspect ratio of the CFW-stained portion of the dietary fiber will be greater than 5.0 (especially because the shape of the insoluble dietary fiber contained in legumes and / or grains (especially grains) is usually rod-shaped). Also, if edible plant (especially legumes and / or grains (especially grains)) powder is subjected to air sorting, edible plant powder of a specific shape is removed, and there is a high probability that the aspect ratio of the CFW-stained portion of the dietary fiber will be too high or too low. Therefore, it is preferable to use edible plant (e.g., legumes and / or grains (especially grains)) powder that has undergone a specific crushing treatment beforehand, so that the arithmetic mean of the aspect ratio of the CFW-stained areas representing dietary fiber is within a specific range. Specifically, the arithmetic mean of the aspect ratio of the CFW-stained areas in the edible plant (e.g., legumes and / or grains (especially grains)) powder measured by the above procedure can be in the range of, for example, 1.1 to 5.0. More specifically, it is preferable that the lower limit is usually 5.0 or less, more preferably 4.5 or less, or 4.0 or less, or 3.5 or less, or 3.0 or less, or 2.5 or less, and particularly preferably 2.0 or less. If the average value of the aspect ratio of such CFW-stained areas exceeds the above range, the effects of the present invention may be difficult to achieve. The reason for this is not clear, but it is thought that dietary fiber with a large aspect ratio (especially insoluble dietary fiber) inhibits the formation of matrix structures such as starch, making it difficult to achieve the effects of the present invention. On the other hand, while there are no particular restrictions on the lower limit of the arithmetic mean aspect ratio of such CFW-stained areas, it is generally preferable to be 1.1 or higher, and more preferably 1.3 or higher.

[0172] In addition, the measurement methods for various parameters regarding dietary fiber in the edible plants (e.g., beans and / or miscellaneous grains (especially miscellaneous grains)) from which the composition (X) is derived, that is, the treatment with amylase and protease, ultrasonic treatment, particle size distribution (particle size d 90 and d 50 ) measurement, CFW staining, fluorescence microscopy observation, etc. shall be measured according to the measurement methods for various parameters regarding dietary fiber in the composition described above.

[0173] <Refinement and pulverization of edible plants> In the present invention, when using edible plants (e.g., beans and / or miscellaneous grains) as the source of the composition (X), it is preferable to use such edible plants that have been refined and pulverized. The means and conditions for the refinement and pulverization treatment are not particularly limited. Specifically, the temperature during the refinement and pulverization treatment is not particularly restricted, but when the powder is exposed to high temperatures, the elasticity of the composition of the present invention tends to decrease. Therefore, for example, it is preferably dried at a temperature of 200°C or lower (the lower limit is not particularly restricted, but usually 40°C or higher). However, when using beans and / or miscellaneous grains as the edible plants, if it is a method of pulverizing after heating in the state of beans and / or miscellaneous grains, the temperature is not particularly restricted because the heat load is reduced. Also, the pressure during the refinement and pulverization treatment is not restricted, and it may be any of high-pressure pulverization, normal-pressure pulverization, and low-pressure pulverization. Examples of devices for such refinement treatment include, but are not limited to, equipment such as blenders, mixers, mills, kneaders, pulverizers, crushers, and grinders. Specifically, for example, media stirring mills such as dry bead mills and ball mills (rolling type, vibration type, etc.), jet mills, high-speed rotation impact mills (pin mills, etc.), roll mills, hammer mills, etc. can be used.

[0174] <Preparation of the composition (X) including the heating and water addition treatment stage of the edible plant> In the manufacturing method of the present invention, when using edible plants containing starch and / or protein (e.g., legumes and / or cereals (especially millet)) as the source of composition (X), it is preferable to use materials that have been preheated under conditions including water as a pretreatment. Since the decomposition of starch into low molecular weight is suppressed when raw materials are preheated and hydrated in this way, it becomes easier to obtain a solid composition that is less prone to surface binding.

[0175] Specifically, the dry-weight moisture content of edible plants after heat-water treatment is not limited, but can be in the range of, for example, 25% by mass or 200% by mass or less. More specifically, the lower limit is usually 25% by mass or more, preferably 30% by mass or more, or 40% by mass or more, and especially preferably 50% by mass or more. The upper limit of the dry-weight moisture content is not particularly limited, but can be, for example, usually 200% by mass or less, preferably 175% by mass or less.

[0176] In this invention, it is more preferable to preheat both the edible plant containing starch and the edible plant containing protein with water before use, and it is even more preferable to preheat the edible plant containing both starch and protein with water before use. The edible plant can be heated with water by, for example, steam heating. For example, it is preferable that the starch contained in the composition of step (i) is derived from an edible plant heated to a maximum temperature of 100°C or higher under a moisture content of 25% by mass or more (or 30% by mass or more, or 35% by mass or more, or 40% by mass or more) on a dry basis. Furthermore, it is even more preferable that the starch is in the state in which it was contained in the edible plant. Furthermore, it is preferable that the ratio of the starch content derived from the edible plant (preferably legumes and / or grains) to the total starch content of the entire composition is usually 30% by mass or more, more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially 100% by mass or more, on a dry mass basis.

[0177] On the other hand, especially powdering (for example, d 90 and / or d 50When using starch-containing edible plants (e.g., legumes and / or grains) with a particle size of <1000 μm, if they are heated in a dry environment with a dry moisture content of less than 25% (e.g., a maximum temperature of 100°C or higher), the starch may be locally heated, leading to overheating. This accelerates the thermal decomposition of the starch in its structure, solubilizes the amylose in the structure, and results in a sticky, undesirable composition.

[0178] Furthermore, when the manufacturing method of the present invention uses an extruder, if the extruder is configured to perform high-temperature, high-pressure heat treatment of raw materials such as beans and / or grains at a high temperature of 100°C or higher in the upstream stage of the extruder, and then adjust the internal temperature to below 100°C in the downstream stage to carry out each step of the manufacturing method of the present invention (for example, the extruder 102 in embodiment B shown in Figures 3 and 4, or when two independent extruders are connected in tandem), it is possible to carry out the heating and hydration treatment of the raw materials described in this section in the upstream stage of the extruder and then immediately carry out the manufacturing method of the present invention in the downstream stage of the extruder, which may be preferable from an efficiency standpoint.

[0179] <Particle size of composition (X)> The particle size of composition (X) is preferably similar to that of the aforementioned edible plant powders (e.g., legumes and / or grains) that are preferably used as raw materials. The particle size of composition (X) is measured in accordance with the method disclosed in the first embodiment.

[0180] Particle size d of composition (X) 90 For example, it can be in the range of 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually preferably less than 500 μm, 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, 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. Also, the particle size d after ultrasonic treatment. 50In general, a thickness of less than 500 μm is preferred, 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, 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. 90 and d 50 There is no particular lower limit, but both can usually be 0.3 μm or larger, or 1 μm or larger.

[0181] <Characteristics of composition (X) determined by gel filtration chromatography> In the manufacturing method of the present invention, it is preferable that composition (X) satisfies the following characteristics when subjected to gel filtration chromatography measurement by the various methods described below.

[0182] In this invention, "molecular weight distribution" or "molecular weight distribution curve" refers to a distribution diagram obtained by plotting the molecular weight logarithm on the horizontal axis (X-axis) and plotting the percentage (%) of the measured value for each molecular weight logarithm relative to the total RI detector measured value over the entire measurement range on the vertical axis (Y-axis). Furthermore, when calculating the area under the curve from the molecular weight distribution curve obtained by analyzing the purified starch obtained by treating the composition in 40 times the mass volume of water (for example, adding 40 g of water to 1 g of composition) at a constant temperature of 90°C for 15 minutes and then processing it according to [Procedure a] below, the entire curve is numerically corrected so that the lowest value within the measurement range becomes 0, and then the area under the curve is calculated with the molecular weight logarithm on the horizontal axis (X-axis). This allows for appropriate evaluation of low molecular weight fractions (fractions around [value α]) that have a significant impact on quality but are underestimated when converted to molecular weight. Furthermore, since constant temperature treatment at 90°C for 15 minutes can be too harsh if the temperature is too high or if the composition is disturbed by thermal convection, it is preferable to place the composition in a container such as an Eppendorf tube, add 40 times its mass of water adjusted to 90°C, seal the container, and then perform constant temperature treatment by slowly stirring it in a water bath while adjusting the temperature in boiling water to ensure that the internal temperature becomes uniform, thereby preventing the treatment temperature from rising too high.

[0183] • [Procedure a]: The aforementioned [procedure a] is a procedure in which a 2.5% by mass aqueous dispersion of the composition (the composition added to 40 times its mass volume of water) is pulverized along with the composition in the liquid, subjected to proteolytic enzyme treatment, and then the ethanol-insoluble and dimethyl sulfoxide-soluble components are obtained as purified starch. The technical significance of such [procedure a] lies in removing impurities such as proteins with relatively similar molecular sizes, and obtaining purified starch by utilizing the ethanol-insoluble and dimethyl sulfoxide-soluble properties of starch, thereby preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis.

[0184] The pulverization process after the constant temperature treatment in [procedure a] can be carried out by any method that can sufficiently homogenize the composition, but for example, it can be done by using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) and crushing it at 25,000 rpm for 30 seconds.

[0185] Furthermore, the proteolytic enzyme treatment in [procedure a] may be any treatment that can sufficiently enzymatically degrade the proteins in the composition. For example, this can be done by adding 0.5% by mass of proteolytic enzyme (Proteinase K, product code 9034, manufactured by Takara Bio Inc.) to the pulverized composition and reacting it at 20°C for 16 hours.

[0186] Furthermore, the extraction of the ethanol-insoluble and dimethyl sulfoxide-soluble components in this [procedure a] is not limited, but may be carried out as follows: (i) To the composition that has been subjected to grinding and proteolytic enzyme treatment, 240 times the mass of 99.5% ethanol (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is added based on the composition used initially, mixed, and then centrifuged (e.g., at 10,000 rpm for 5 minutes) to obtain the ethanol-insoluble fraction. Next, (ii) To the obtained ethanol-insoluble fraction, 80 times the mass of dimethyl sulfoxide (CAS 67-68-5, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is added based on the composition used initially, and dissolved by stirring at 90°C for 10 minutes, the solution is centrifuged (10,000 rpm for 5 minutes) and the supernatant is collected to obtain the dimethyl sulfoxide-soluble fraction. Next, (iii) to the obtained dimethyl sulfoxide-soluble fraction, 240 times the mass of 99.5% ethanol relative to the initially used composition is added and mixed, and the precipitate fraction is recovered by centrifugation (10,000 rpm, 5 minutes). Then, (iv) the above (iii) is repeated three times, and the finally obtained precipitate is dried under reduced pressure to obtain the ethanol-insoluble and dimethyl sulfoxide-soluble component as purified starch.

[0187] • [Condition A]: Condition A is a condition in which 0.10% by mass of purified starch is dissolved in a 1M aqueous sodium hydroxide solution, allowed to stand at 37°C for 30 minutes, an equal amount of water and an equal amount of eluent (for example, 0.05M NaOH / 0.2% by mass of NaCl can be used as the eluent), 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography, and the molecular weight distribution in the range of a molecular weight logarithm between 5.0 and less than 9.5 is measured.

[0188] The technical significance of such [Condition A] is that by removing insoluble, coarse impurities from starch dissolved in water under alkaline conditions through filter filtration, column clogging during gel filtration chromatography is prevented, thereby improving the accuracy and reproducibility of the analysis.

[0189] Specifically, the purified starch obtained by processing composition (X) either in its original state or in a specific 40 times the mass of water at 90°C for 15 minutes, and then processing it according to [Procedure a], is subjected to gel filtration chromatography of the filtrate obtained under [Condition A], and the mass-average molecular weight distribution in a predetermined interval described later within the logarithmic molecular weight range of 5.0 to less than 9.5 is measured. The molecular weight distribution curve thus obtained is analyzed after data correction so that the minimum value is 0, thereby obtaining the logarithmic mass average molecular weight and the ratio of the area under the curve in the predetermined logarithmic molecular weight interval to the total area under the curve obtained from the molecular weight distribution curve in the predetermined logarithmic molecular weight range. Therefore, it is desirable to set the gel filtration chromatography appropriately so that these values ​​can be obtained.

[0190] • Measurement conditions for gel filtration chromatography: In this invention, the gel filtration column used for gel filtration chromatography is a gel filtration column having a common logarithm of the exclusion limit molecular weight (Da) in the intermediate range of molecular weight logarithms (6.5 to less than 8.0) and below (less than 6.5), particularly within the range of molecular weight logarithms between 5.0 and less than 9.5 that are the target of measurement. Furthermore, multiple gel filtration columns with different exclusion limit molecular weights within the aforementioned range are used and connected in series (tandem) from the upstream side of the analysis, from those with the largest exclusion limit molecular weight to those with the smallest. This configuration makes it possible to separate starch with a molecular weight logarithm corresponding to the intermediate range (6.5 to less than 8.0) from starch with a molecular weight logarithm corresponding to a smaller range (5.0 to less than 6.5) and / or starch with a molecular weight logarithm corresponding to a larger range (8.0 to less than 9.5), and to appropriately measure each parameter.

[0191] A concrete example of such a gel filtration column combination is the following combination of four columns connected in series. TOYOPEARL HW-75S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 7.7 Da, average pore size 100 nm or larger, Φ2 cm × 30 cm): 2 tubes. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 6.6 Da, average pore size 100 nm, Φ2 cm × 30 cm); 1 tube. TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 5.8 Da, average pore size 50 nm, Φ2 cm × 30 cm): 1 tube.

[0192] The eluent for gel filtration chromatography is not limited, but for example, 0.05 M NaOH / 0.2 mass% NaCl can be used. The conditions for gel filtration chromatography are not limited, but for example, an oven temperature of 40°C, a flow rate of 1 mL / min, and analysis can be performed every 0.5 seconds. The detection instrument for gel filtration chromatography is not limited, but for example, an RI detector (Tosoh Corporation RI-8021) can be used. The data analysis method for gel filtration chromatography is not limited, but specific examples include the following. Specifically, among the measurements obtained from the detection instrument, the values ​​within the logarithmic molecular weight range of the target molecule (5.0 or more and less than 9.5) are corrected so that the minimum value is 0. Then, using a calibration curve, the 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, MW380000) and P1600 (DP9650, MW1660000)) are converted to the common logarithm of the molecular weight (molecular weight logarithm). Furthermore, by representing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage, with the sum of the measured values ​​from the detection instrument at each elution time within the logarithmic molecular weight range of the target sample (5.0 or more and less than 9.5) set to 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 measured values ​​across the entire measurement range) can be calculated, and a molecular weight distribution curve can be created.

[0193] • Numerical ranges for each parameter measured by gel filtration chromatography: In the production method of the present invention, the composition (X) is obtained by subjecting the composition to a constant temperature treatment at 90°C for 15 minutes in 40 times the mass of water, and analyzing the components obtained by treatment according to the above [Procedure a] under the above [Condition A]. The molecular weight distribution curve (hereinafter referred to as "MWDC" 5.0-8.0 ") in the range where the logarithm of the molecular weight is 5.0 or more and less than 8.0. It is preferable that the composition is such that the ratio of the area under the curve in the section where the logarithm of the molecular weight is 5.0 or more and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC1") is less than or equal to a predetermined value. Specifically, AUC1 obtained by subjecting the composition (X) to the above measurement can be in the range where the lower limit is, for example, 1% or more and the upper limit is, for example, 70% or less. More specifically, the upper limit is usually 70% or less, further 65% or less, or less than 65%, or 60% or less, 50% or less, 40% or less, 35% or less. The composition (X) in which AUC1 is less than or equal to the predetermined value is highly likely to have an endogenous enzyme that decomposes a relatively high molecular weight fraction (logarithm of molecular weight 6.5 or more and less than 8.0) mainly composed of amylopectin inactivated by the above heat and water treatment. The lower limit is not particularly limited but is usually 1% or more, or 3% or more, or 5% or more, or 8% or more.

[0194] Also, in the production method of the present invention, the composition (X) is such that in the above molecular weight distribution curve (MWDC 5.0-8.0 ), the ratio of the area under the curve in the section where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC2") is preferably a composition that is equal to or more than a predetermined value. Specifically, AUC2 obtained by subjecting the composition (X) to the above measurement can be in the range where the lower limit is, for example, 30% or more and the upper limit is, for example, 99% or less. More specifically, the upper limit is usually 30% or more, especially 35% or more, further 40% or more, or 45% or more. The composition (X) in which AUC2 is equal to or more than the predetermined value is highly likely to have an appropriate amount of amylopectin remaining in the starch even after heat treatment. The upper limit is not particularly limited but is usually 99% or less, or 90% or less.

[0195] In the manufacturing method of the present invention, composition (X) is obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A], and the molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm 6.5 or more and less than 9.5 is obtained. 6.5-9.5 In the above measurement, it is preferable that the composition has a ratio of the area under the curve in the interval where the molecular weight logarithm is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC3") that is equal to or greater than a predetermined value. Specifically, the AUC3 obtained by subjecting composition (X) to the above measurement can be in the range of, for example, 30% or more at the lower limit and, for example, 100% or less at the upper limit. More specifically, it is preferable that the lower limit is usually 30% or more, more preferably 35% or more, even more preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more. Composition (X) with an AUC3 equal to or greater than the predetermined value is preferable because it has a quality that does not easily adhere when dried, and thus increases productivity. The principle is unknown, but it is thought that this is because, even among the high molecular weight starch fraction (molecular weight logarithm of 6.5 or more and less than 9.5) which is thought to be mainly amylopectin, it has a large amount of relatively low molecular weight (fraction with a molecular weight logarithm of 6.5 or more and less than 8.0) fraction which has the property of not being sticky. There is no particular upper limit, but it is usually 100%, or less than 100%, or less than 98%.

[0196] In addition, cereals other than miscellaneous grains, such as rice, wheat, and barley, tend to contain a large amount of a fraction with a logarithmic molecular weight of 8.0 or more and less than 9.5. Therefore, it is preferable that the total content of these cereals other than miscellaneous grains (such as rice, wheat, and barley) is below a predetermined ratio. Specifically, the total content of cereals other than miscellaneous grains (such as rice, wheat, and barley) is preferably 0% by mass or more and 50% by mass or less (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially not contained, or not contained) on a dry basis. Alternatively, the total starch content derived from cereals other than miscellaneous grains (such as rice, wheat, and barley) is preferably 0% by mass or more and 50% by mass or less (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially not contained, or not contained) in terms of dry mass. Alternatively, the ratio of the total starch content derived from cereals other than miscellaneous grains (such as rice, wheat, and barley) to the total starch content of the entire composition may be 0% by mass or more and 50% by mass or less (or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially not contained, or not contained) in terms of dry mass. Unless otherwise specified, in the present invention, "substantially not contained" means a state where the content is less than 10 ppm by mass.

[0197] The composition of the present invention has the molecular weight distribution curve MWDC 3.5-6.5It is a preferable feature that the ratio of the area under the curve in the range where the logarithm of the molecular weight with respect to [substance] is 3.5 or more and less than 5.0 (hereinafter referred to as AUC4) is within a predetermined range. Specifically, for the AUC4 of the composition of the present invention, the lower limit can be, for example, 10% or more, and the upper limit can be, for example, 70% or less. More specifically, the lower limit is preferably usually 10% or more. Among them, it is preferably 15% or more, further 20% or more, particularly 25% or more, or 30% or more, or 35% or more, or 40% or more. The reason is not clear, but it is preferable because the texture of the composition becomes good when the ratio of a part or all of the amylose contained in starch (thought to be contained in the fraction in the range where the logarithm of the molecular weight is 5.0 or more and less than 6.5) decomposed into dextrin with a lower molecular weight (thought to be contained in the fraction in the range where the logarithm of the molecular weight is 3.5 or more and less than 5.0) becomes larger than a predetermined value. The upper limit is not particularly limited, but can be, for example, usually 70% or less, or 60% or less, or 50% or less, or 45% or less.

[0198] Step (ii) is the following (1) to (4): (1) Containing 3.0% by mass or more of insoluble dietary fiber when measured by the AOAC.2011.25 method, (2) Containing 0.1% by mass or more of pectin derived from the dietary fiber localization site of edible plants, (3) Containing 10% by mass or more of starch, and, (4) Containing 4.0% by mass or more of protein, This is a step of adjusting the component composition of the composition (X) so as to satisfy the above.

[0199] When the composition (X) satisfies this step (ii), the composition (X) can be regarded as having carried out this step (ii), and it can proceed directly to step (iii). Further, the composition obtained in step (ii) (appropriately expressed as the composition of step (ii)) also includes aspects that arbitrarily satisfy the characteristics of the above-mentioned composition (X).

[0200] Furthermore, according to one aspect of the present invention, the content of insoluble dietary fiber in the composition of (ii) in (1) can be adopted by substituting the provisions concerning the content of insoluble dietary fiber in the composition disclosed in the first embodiment with the content in the composition of (ii). In addition, the provisions concerning insoluble dietary fiber in the composition disclosed in the first embodiment can also be applied to other characteristics of the insoluble dietary fiber in the composition of (ii) (such as the edible plant from which it is derived and the particle size).

[0201] Furthermore, according to one aspect of the present invention, the pectin content derived from the dietary fiber localization site of edible plants in (2) can be adopted by substituting the provisions concerning the pectin content derived from the dietary fiber localization site of edible plants in the composition disclosed in the first embodiment with the content in the composition of (ii). In addition, the provisions concerning pectin in the composition of (ii) (such as the edible plant from which it is derived and the degree of methyl esterification) can also be applied by referring to the provisions concerning pectin in the composition disclosed in the first embodiment.

[0202] Furthermore, according to one aspect of the present invention, the starch content in (3) can be adopted by substituting the provisions concerning the starch content in the composition disclosed in the first embodiment with the starch content in the composition of (ii). In addition, the provisions concerning the starch in the composition of (ii) (such as the degree of gelatinization) can also be applied by referencing the provisions concerning the starch in the composition disclosed in the first embodiment.

[0203] Furthermore, according to one aspect of the present invention, the protein content in (4) can be adopted by substituting the provisions concerning the protein content in the composition disclosed in the first embodiment with the protein content in the composition of (ii). In addition, the provisions concerning the protein in the composition disclosed in the first embodiment can also be applied to other characteristics of the protein in the composition of (ii) (such as being substantially gluten-free).

[0204] As stated above, the provisions regarding pectin derived from the dietary fiber localized part of edible plants in (2) may adopt the form disclosed in the first embodiment, but as described in the first embodiment, according to a preferred embodiment of the present invention, the pectin derived from the dietary fiber localized part of edible plants in (2) may be derived from the dietary fiber localized part of legumes and / or cereals or fruits, and the dietary fiber localized part of edible plants (especially legumes, cereals or fruits) may be included as a pectin-containing raw material. In particular, when the dietary fiber localized part of edible plants (especially the edible plants disclosed in the first embodiment) (for example, the seed coat of legumes, the bran of cereals, the peel and / or segment membrane of fruits (especially citrus fruits), etc.) is included as a pectin-containing raw material, these dietary fiber localized parts may be subjected to step α below before being included in the composition of (ii). Stage α; The step of heat-hydrating pectin derived from the dietary fiber localization site of edible plants.

[0205] Pectin derived from the dietary fiber localization site of edible plants in step α can be used by referring to the embodiment exemplified in the first embodiment, but it is preferable to use a dietary fiber localization site that contains pectin. Examples of dietary fiber localization sites that contain pectin include those exemplified in the first embodiment, but preferably include the seed coat of beans, the bran of grains, and the peel and / or segment membrane of fruits (especially citrus fruits), and particularly preferably include the seed coat of beans, the bran of grains, and the peel and / or segment membrane of fruits (especially citrus fruits). Furthermore, using two or more dietary fiber localization sites in combination is preferable from the viewpoint of obtaining the effects of the present invention more significantly. In particular, in embodiments in which the composition of the present invention contains beans, using the peel and / or segment membrane of fruits (especially citrus fruits) as a dietary fiber localization site that contains pectin can suppress the beany smell, and is therefore a preferred embodiment.

[0206] The amount of water added in step α is determined from the viewpoint of significantly improving the dryness caused by the localized sites of pectin-containing dietary fiber, and is calculated as follows, based on the dry-weight moisture content relative to the localized sites of pectin-containing dietary fiber: 25% by mass or more, or 30% by mass or more, especially 35% by mass or more, or 40% by mass or more, 41% 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, 70% by mass or more, 80% by mass or more, 90% by mass or more, 100% by mass or more, 120% by mass or more, 140% by mass or more, 160% by mass or more, 180% by mass or more, 200% by mass or more, 220% by mass or more, 240% by mass or more, 260% by mass or more, 280% by mass or more, 300% by mass or more, 320% by mass or more, 340% by mass or more, 360% by mass or more, 3 80% by mass or more, 400% by mass or more, 420% by mass or more, 450% by mass or more, 500% by mass or more, 550% by mass or more, 600% by mass or more, 650% by mass or more, 700% by mass or more, 7 50% by mass or more, 800% by mass or more, 850% by mass or more, 900% by mass or more, 950% by mass or more, 1000% by mass or more, 1100% by mass or more, 1200% by mass or more, 1300% by mass The above can be 1500% by mass or more, 1800% by mass or more, 2000% by mass or more, 2500% by mass or more, 3000% by mass or more, 3500% by mass or more, 4000% by mass or more, 4500% by mass or more, 5000% by mass or more, 5500% by mass or more, 6000% by mass or more, 7000% by mass or more, 8000% by mass or more, 9000% by mass or more, or 10000% by mass or more. Furthermore, while there are no particular restrictions on the upper limit, from the viewpoint of industrial production efficiency, it can be, for example, 100,000% by mass or less, 90,000% by mass or less, 80,000% by mass or less, 70,000% by mass or less, 60,000% by mass or less, 50,000% by mass or less, 40,000% by mass or less, 30,000% by mass or less, 25,000% by mass or less, 20,000% by mass or less, 18,000% by mass or less, 15,000% by mass or less, or 15,000% by mass or less. In addition, according to one aspect of the present invention, the amount of water added in step α may be adjusted so that the dry-weight-based water content relative to pectin satisfies the above values.

[0207] Furthermore, the heating temperature in step α is not limited, but can be in the range of, for example, 30°C to 200°C. More specifically, the lower limit is usually preferably 30°C or higher, 40°C or higher, 50°C or higher, 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, 100°C or higher, or 110°C or higher, or 120°C or higher. The upper limit of the heating temperature is not limited, but can be, for example, usually 200°C or lower, and more particularly 190°C or lower.

[0208] Furthermore, step α described above can be carried out, for example, by adding water to the pectin-containing dietary fiber localized portion and maintaining it at the above temperature, or by adding water to the pectin-containing dietary fiber localized portion and stirring, or by steam heating the pectin-containing dietary fiber localized portion. Moreover, according to one aspect of the present invention, it can also be carried out by preparing a composition containing pectin-containing dietary fiber localized portion, adding water to the composition, and performing the extruder treatment described later.

[0209] By performing step α, the effect of suppressing dryness due to the pectin-containing dietary fiber localization site becomes significantly more pronounced. Accordingly, according to one aspect of the present invention, the step α treated product of the pectin-containing dietary fiber localization site may be further dried or crushed. Examples of methods for carrying out these steps include the extruder treatment described later. Accordingly, according to one aspect of the present invention, by optionally adopting the provisions relating to the extruder treatment disclosed herein, at least step α is performed on the pectin-containing dietary fiber localization site, and the composition of (ii) is prepared by using the treated product.

[0210] Step (iii) is performed on the composition of step (ii) as follows (5'): (5') The dry moisture content must be 25% by mass or more. This is the step of preparing the dough composition by adjusting it to satisfy the requirements.

[0211] The dry-weight moisture content in (5') is preferably 25% by mass or more, or 30% by mass or more, and more preferably 35% by mass or more, or 40% by mass or more, 41% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. On the other hand, there is no upper limit to the dry-weight moisture content, but from the viewpoint of industrial production efficiency, it can be, for example, 200% by mass or less, or 150% by mass or less, or 100% by mass or less. By further satisfying this provision to the composition of (ii) above, a significant improvement in the dry texture can be obtained, and despite containing a high concentration of insoluble dietary fiber, a pleasant chewy texture can be imparted.

[0212] Furthermore, if the composition in step (ii) satisfies (5') above, the preparation of the composition may be considered as having carried out step (iii).

[0213] Furthermore, according to one aspect of the present invention, in step (iii), water at a predetermined temperature or higher may be mixed so that the dry moisture content is equal to or greater than a predetermined value. By adding warm water at an appropriate temperature to the composition at this stage so that the dry moisture content is appropriate, it is possible to suppress the aging of the composition without subsequently applying harsh conditions such as high temperature and strong kneading.

[0214] Furthermore, step (iii) may be carried out inside the extruder of the present invention as described later, or outside the extruder. When step (iii) is carried out inside the extruder, step (iii) can be carried out by introducing the composition of (ii), or the raw material for preparing the composition of (ii) (such as composition X, insoluble dietary fiber localized parts containing pectin, or a heat-treated product thereof) into the extruder via the feeder of the extruder, and introducing water at a predetermined temperature or higher into the extruder via the feeder or water intake mechanism of the extruder, and mixing inside the extruder. On the other hand, when step (iii) is carried out outside the extruder, step (iii) can be carried out by mixing the composition of (ii) prepared outside the extruder with water at a predetermined temperature or higher, or by mixing the raw material for preparing the composition of (ii) (such as composition X, insoluble dietary fiber localized parts containing pectin, or a heat-treated product thereof) with water at a predetermined temperature or higher, thereby carrying out steps (ii) to (iii) simultaneously. Also, the water may be in liquid form or gaseous (steam) form.

[0215] In step (ii), the temperature of the water added to the composition can be, for example, 40°C or higher, and while there is no particular upper limit, it can be in the range of, for example, 200°C or lower. By adjusting the dry-weight moisture content using relatively high-temperature water in this step, it is possible to obtain a composition that does not easily become powdery when consumed after cooking, even when the transport in the subsequent step (iv) is carried out under conditions of a relatively low specific mechanical energy (SME) value (e.g., less than 300 kJ / kg) and / or a relatively high flight ratio (e.g., 100%). More specifically, the lower limit of the temperature of the water added to the composition can usually be 40°C or higher, and more particularly 45°C or higher, or 50°C or higher, or 55°C or higher, or 60°C or higher, or 65°C or higher, or 70°C or higher. On the other hand, there is no particular upper limit on the water temperature, but it can be, for example, below 200°C, and more specifically below 190°C, or below 180°C, or below 170°C, or below 160°C, or below 150°C, or below 140°C, or below 130°C, or below 120°C, or below 110°C, or below 100°C. Note that the addition of water at this stage can be done in the form of water or steam, depending on the temperature.

[0216] The moisture content of the fabric composition in step (iii) based on dry weight can be, for example, 40% by mass or more, and the upper limit is not particularly limited, but can be, for example, in the range of 200% by mass or less. Thereby, even without kneading at high temperature in the subsequent conveyance process, the integration of the starch matrix is promoted, which is preferable because it can prevent the binding of the compositions after heat cooking. More specifically, the lower limit of the moisture content of the composition based on dry weight is usually 40% by mass or more, particularly 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, especially preferably 80% by mass or more. On the other hand, the upper limit of the moisture content of the composition based on dry weight is not particularly limited, but can be, for example, usually 200% by mass or less, or 175% by mass or less, or 150% by mass or less.

[0217] (iv) In the step of conveying the dough composition of step (iii), the dough composition prepared in step (iii) is conveyed under predetermined conditions by the screw of the extruder, for example, using an extruder. By carrying out steps (iii) and (iv) using an extruder, it is possible to manufacture more efficiently and simply. The type of extruder is not limited, but it is preferable that it can carry out each process up to hydration, kneading, heating, cooling, and extrusion molding in a single unit. Specifically, it may be either a single-screw extruder or a twin-screw extruder. It is particularly preferable to use a single-screw or twin-screw extruder with increased kneading strength. Specifically, for example, a twin-screw extruder manufactured by Thermo Fisher Scientific (HAAKE Process 11, screw diameter 11 mm x 2, screw length 41 cm, segmented type, co-rotating screws) can be used as a twin-screw extruder, and a single-screw extruder manufactured by NP Foods (screw diameter 70 mm x screw length 140 cm) can be used as a single-screw extruder. Here, if the dry-weight moisture content is adjusted using relatively high-temperature water in the preceding step (iii), a composition that is less likely to become powdery when consumed after cooking can be obtained even if this step (iv) is carried out under conditions of a relatively low specific mechanical energy (SME) value (e.g., less than 300 kJ / kg) and / or a relatively high flight ratio (e.g., 100%). Note that step (iii) and this step (iv) may be carried out simultaneously as a single process. In other words, both the configuration in which (ii) to (iii) are carried out in parallel and the configuration in which (ii) to (iv) are carried out in parallel are included in the present invention. On the other hand, from the viewpoint of improving the feeding of the dough composition, it is preferable to carry out step (iii) followed by step (iv) as separate processes.

[0218] <Extruder> This section details an example of an extruder used in the method for producing the composition of the present invention. The extruder described is merely an example and is not limited to this example.

[0219] Extruders typically include single-screw and twin-screw extruders. Furthermore, the term "extruder" (especially in English-speaking countries, often referred to as "extruder" or "single-screw extruder") can also include extrusion devices that merely function as mixers or kneaders.

[0220] The extruder of the present invention preferably comprises a screw rotated by a motor, a barrel surrounding the outer circumference of the screw, a feeder attached to the base side of the barrel for feeding food material, and a die attached to the tip side of the barrel. Here, the screw has a flight section from the base side to the tip side (i.e., in the direction of extrusion). It may also have a kneading section in addition to the flight section.

[0221] The configuration of an extruder used in the manufacturing method of the present invention will be described in detail below using schematic diagrams. However, these diagrams are merely illustrative of extruders that can be used in the manufacturing method of the present invention, from the viewpoint of facilitating understanding of the present invention, and the extruders used in the manufacturing method of the present invention are not limited in any way by these diagrams. Furthermore, the scale and aspect ratio are specified and shown as appropriate for the convenience of explanation and the constraints of written space, and the scale and aspect ratio of the extruder used in the manufacturing method of the present invention are not limited in any way by these diagrams.

[0222] Figure 1 is a schematic cross-sectional view showing an example of the configuration of an extruder according to one aspect of the present invention (hereinafter referred to as "Aspect A" as appropriate). The extruder 100 of Aspect A shown in Figure 1 is an extruder having a configuration for use in the manufacturing method of the present invention, and comprises a long cylindrical barrel 200, a long single-screw 300 disposed inside the barrel 200, and feeders 400 and die sections 500 disposed at predetermined positions in the barrel 200.

[0223] Figure 2 is a schematic side view showing an example of the configuration of the screw 300 of the extruder 100 according to embodiment A shown in Figure 1. The screw 300 has a base-side starting point and a tip-side ending point, and the base-side starting point is connected to the rotational shaft of a motor (not shown) and configured to be rotationally driven. From the base side (motor side) to the tip side (opposite side) (i.e., toward the extrusion direction indicated by the white arrow in the figure), it sequentially has a flight section 300A and optionally a kneading section 300B (however, as will be described later, the kneading section 300B is entirely optional, and the screw 300 does not have to have a kneading section 300B). The circumferential side surface of the flight section 300A is provided with spiral protrusions (flights or flight structures), and the circumferential side surface of the kneading section 300B is provided with a known kneading structure (for example, a mixing section having a screw thread with grooves, which will be described later).

[0224] In the extruder 100 according to embodiment A shown in Figure 1, when using a screw 300 having a flight section 300A and a kneading section 300B, when the screw 300 is placed inside the barrel 200, the barrel 200 can be divided into two corresponding regions 200A and 200B, corresponding to the flight section 300A and kneading section 300B of the screw 300. In this disclosure, these two regions 200A and 200B of the barrel 200 may be referred to as the flight section 200A and the kneading section 200B, using the names of the corresponding regions of the screw 300. Also, when referring to the corresponding regions of the barrel 200 and the screw 300 collectively without distinction, they may be called the flight section 200A, 300A and the kneading section 200B, 300B. On the other hand, if a screw 300 is used that does not have a kneading section 300B and only has a flight section 300A, then the barrel 200 will also not have a kneading section 200B and will only have a flight section 200A.

[0225] Furthermore, as will be described later, according to a preferred embodiment of the present invention, the ratio of the length of the flight sections 200A and 300A to the total length of the barrel 200 and screw 300 is preferably a predetermined ratio or more (for example, 90% or more), and this ratio may be 100%, that is, the total length of the barrel 200 and screw 300 may be the length of the flight sections 200A and 300A. Also, the ratio of the length of the kneading sections 200B and 300B to the total length of the barrel 200 and screw 300 is preferably a predetermined ratio or less (for example, 10% or less), and this ratio may be 0%, that is, the barrel 200 and screw 300 may not have kneading sections 200B and 300B. However, for convenience in this specification, regardless of whether the barrel 200 and screw 300 have kneading sections 200B and 300B or not, the conveying of the composition by the barrel 200 and screw 300 may be referred to as "kneading".

[0226] The feeder 400 of the extruder 100 according to embodiment A is attached near the starting point on the base side of the flight section 200A of the barrel 200, and is configured to allow the food material to be conveyed to be fed into the barrel 200 (the space between the barrel 200 and the screw 300) through the feeder 400.

[0227] The die section 500 of the extruder 100 according to embodiment A is attached to the leading end of the barrel 200 and is configured to discharge the composition conveyed by the screw 300 from its flow path while being molded.

[0228] When using the extruder 100 according to embodiment A, each raw material of the composition is fed from the feeder 400 on the base side into the barrel 200 (the space between the barrel 200 and the screw 300), and the screw 300 is rotated in a predetermined direction within the barrel 200. As a result, the dough composition made of the raw materials is conveyed from the base side to the tip side as the screw 300 rotates, and the conveyed composition is molded in the die section 500 and discharged from its flow path.

[0229] Furthermore, a temperature control mechanism (heater and / or cooler) may be installed on the outer circumference of the barrel 200 of the extruder 100 according to embodiment A. Such a temperature control mechanism is attached to part or all of the outer circumference of the flight section 200A and / or kneading section 200B of the barrel 200, and is configured to adjust the temperature of the composition inside the barrel 200 (the space between the barrel 200 and the screw 300) in each section by heating and / or cooling the barrel 200. In particular, in embodiment A, it is preferable to provide an external cooling mechanism (cooler), such as a water flow mechanism (chiller), on the outer circumference of the barrel 200 of the extruder 100. The reason for this is not limited to theory, but can be inferred as follows: That is, by flowing water around the barrel 200, the barrel 200 is cooled in the front half of the barrel, making the dough composition harder and making it easier for the screw to grip the dough. This increases the flow rate of the dough composition and increases the pressure toward the die section 500. On the other hand, it is presumed that in the latter half of barrel 200, the water warms up due to internal frictional heat, which makes the dough composition more fluid and easier to knead. Therefore, it is preferable that the present invention has an external cooling mechanism (cooler) such as a water flow mechanism (chiller). It is also preferable that it does not have an external heating mechanism (heater).

[0230] Figure 3 is a schematic cross-sectional view showing an example of the configuration of an extruder according to another aspect of the present invention (hereinafter referred to as "Aspect B" as appropriate). The extruder 102 of Aspect B shown in Figure 3 is an extruder that, compared to the extruder 100 of Aspect A shown in Figure 1, has an additional configuration (mixer) added to the front half of the barrel (204) for pre-mixing beans and / or grains (preferably powdered beans and / or grains as described later) which will be used as raw materials for the composition prepared in step (i) described later. The extruder has a long cylindrical barrel 202, a tandem screw 302 arranged inside the barrel 202, and feeders 402 and a die section 502 arranged at predetermined positions in the barrel 202.

[0231] Figure 4 is a schematic side view showing an example of the configuration of a tandem screw 302 of an extruder according to embodiment B shown in Figure 3. The tandem screw 302 has a base-side starting point and a tip-side ending point, and the base-side starting point is configured to be rotated by being connected to the rotating shaft of a motor (not shown), and a mixer 304 and a conveying screw 306 are connected in tandem from the base side (motor side) to the tip side (opposite side) (i.e., toward the extrusion direction indicated by the white arrow in the figure). In this invention, a "tandem" type configuration refers to a configuration in which any structure is connected in series from the upstream side to the downstream side of the manufacturing flow. For example, configurations such as the one shown in Figure 3, in which two types of screws with different functions (a mixer screw for pre-treatment and a conveying screw having the configuration of the present invention) are connected in series, and the composition processed in the first half is supplied directly to the second half having the configuration of the present invention, or configurations in which two independent devices (a front-stage mixer that performs heat treatment as pre-treatment and a rear-stage extruder having the configuration of the present invention) are connected in series, and the composition processed in the front-stage extruder is supplied directly to the rear-stage extruder within a certain time interval (for example, between 0 minutes and 60 minutes, with an upper limit of, for example, 60 minutes, more specifically within 30 minutes, or within 10 minutes, particularly within 5 minutes, and with no particular lower limit, but 0 minutes or more, or 0.1 minutes or more) between the completion of the front-stage processing and the start of the rear-stage processing, are also included in the "tandem" type configuration of the present invention.

[0232] The mixer screw 304 has the function of pre-mixing the legumes and / or grains (preferably powdered legumes and / or grains as described later) that will be used as raw materials for the composition prepared in step (i) described below. Its configuration is not particularly limited as long as it can achieve this function. Figure 4 shows the screw 304 whose entire length consists of a mixing mechanism, but it is not limited to this configuration.

[0233] The conveying screw 306 has a flight section 306A and optionally a kneading section 306B in order from its base side (motor side) to its tip side (opposite side) (i.e., toward the extrusion direction). (As will be described later, the kneading section 306B is entirely optional, and the screw 306 does not have to have a kneading section 306B.) The configuration and function of the conveying screw 306 and its flight section 306A and kneading section 306B are the same as those of the screw 300 and its flight section 300A and kneading section 300B in embodiment A shown in Figures 1 and 2.

[0234] In addition, in the case of the extruder of embodiment B shown in Figure 3, when using a conveying screw 306 having a flight section 306A and a kneading section 306B, with the tandem screw 302 arranged inside the barrel 202, the barrel 202 can be divided into three corresponding regions 204, 206A, and 206B, corresponding to the mixer screw 304 and the flight section 306A and kneading section 306B of the conveying screw 306. In this disclosure, these three regions 204, 206A, and 206B of the barrel 202 may be referred to as the mixer section 204, the flight section 206A, and the kneading section 206B, using the names of the corresponding regions of the tandem screw 302. Furthermore, the flight section 206A and the kneading section 206B may be collectively referred to as the conveying section 206. Furthermore, when referring to the corresponding areas of the barrel 202 and the tandem screw 302 collectively without distinction, they may be called mixer sections 204, 304, flight sections 206A, 306A, and kneading sections 206A, 206B. On the other hand, when using a conveying screw 306 that does not have a kneading section 306B and only has a flight section 306A, the downstream section of the barrel 202 will also not have a kneading section 206B and will only have a flight section 206A. In this case, the kneading section 206B itself may be called the conveying section 206.

[0235] The main part of the barrel 202 of the extruder 102 in embodiment B is clearly divided into a front-stage mixer section 204 and a rear-stage flight section 206A and kneading section 206B. The front-stage mixer section 204 has the function of mixing raw materials such as beans and / or grains in the mixer section 204 by working in cooperation with the mixer screw 304. On the other hand, the rear-stage flight section 206A and kneading section 206B have the function of conveying the mixed composition of beans and / or grains supplied from the front-stage mixer sections 204 and 304 in the flight sections 206A and 306A by working in cooperation with the flight section 306A and kneading section 306B of the conveying screw 306, and also have the function of kneading in the kneading section 206B and 306B as desired. The functions and configurations of the flight section 206A and the kneading section 206B of the barrel 202 are basically the same as those of the flight section 200A and the kneading section 200B of the extruder barrel 200 in embodiment A. A temperature control mechanism 602 for adjusting the composition temperature may optionally be placed around part or all of the flight section 206A and / or the kneading section 206B.

[0236] Furthermore, as will be described later, according to a preferred embodiment of the present invention, the ratio of the length of the flight section 206A to the total length of the downstream section of the barrel 202 (i.e., the total length of the flight section 206A and the kneading section 206B), and the ratio of the length of the flight section 306A to the total length of the conveying screw 306, are preferably both above a predetermined ratio (for example, 90% or more), and the ratio may be 100%. That is, the total length of the downstream section of the barrel 202 may be the flight section 200A, and the total length of the conveying screw 306 may be the flight section 306A. Furthermore, the ratio of the length of the kneading section 206B to the total length of the downstream section of the barrel 202 (i.e., the total length of the flight section 206A and the kneading section 206B), and the ratio of the length of the kneading section 306B to the total length of the conveying screw 306, are preferably below a predetermined ratio (for example, 10% or less), and the ratio may be 0%. In other words, the downstream section of the barrel 202 does not need to have a kneading section 206B, and the conveying screw 306 does not need to have a kneading section 306B.

[0237] The feeder 402 of the extruder 102 in embodiment B is attached to the base of the barrel 202, similar to the feeder 400 of the extruder 100 in embodiment A, and is configured to supply raw materials such as beans and / or grains into the barrel 202 (the space between the barrel 202 and the tandem screw 302).

[0238] The die section 502 of the extruder 102 in embodiment B is attached to the leading end of the barrel 202, similar to the die section 500 of the extruder 100 in embodiment A, and is configured to allow the composition kneaded by the tandem screw 302 to be discharged from its flow path while being molded.

[0239] When using the extruder 102 of embodiment B, each raw material of the composition, including beans and / or miscellaneous materials, is fed from the feeder 402 on the base side into the barrel 202 (the space between the barrel 202 and the tandem screw 302), and the tandem screw 302 is rotated in a predetermined direction within the barrel 202. As a result, the raw materials such as beans and / or grains fed from the feeder 402 are driven from the base side to the tip side as the screw 300 rotates, and are mixed in the mixer sections 204 and 304. Next, the mixed raw materials such as beans and / or grains are transported in flight sections 206A and 306A at relatively low temperatures (below 100°C; the lower limit is not particularly limited, but is usually above 0°C, or 40°C or 50°C or higher, more preferably 60°C or 70°C or 80°C or higher, especially 90°C or higher) and high pressure, and then kneaded in kneading sections 206B and 306B at relatively low temperatures (below 100°C; the lower limit is not particularly limited, but is usually above 0°C, or 40°C or 50°C or higher, more preferably 60°C or 70°C or 80°C or higher, especially 90°C or higher) and high pressure. The kneaded composition is molded in the die section 500 and discharged from its flow path.

[0240] Furthermore, a temperature control mechanism (heater and / or cooler) may be installed on the outer circumference of the barrel 202 of the extruder 102 according to embodiment B. Such a temperature control mechanism is attached to part or all of the outer circumference of the mixer section 204 and / or the flight section 206A and / or the kneading section 206B of the barrel 202, and is configured to adjust the temperature of the composition inside the barrel 202 (the space between the barrel 202 and the screw 302) in each section by heating and / or cooling the barrel 202. In particular, in embodiment B as well, it is preferable to provide an external cooling mechanism (cooler) such as a water flow mechanism (chiller) on the outer circumference of the barrel 202 of the extruder 102 (at least the outer circumference of the flight section 206A and the kneading section 206B). The reason for this is not limited to theory, but can be inferred as follows: That is, by flowing water around the barrel 200, the barrel 200 is cooled in the front half of the barrel, causing the dough composition to harden, making it easier for the screw to grip the dough. This increases the flow rate of the dough composition, causing the pressure to rise towards the die section 500. Meanwhile, in the latter half of the barrel 200, the water warms up due to internal frictional heat, which is presumed to give the dough composition more fluidity and make it easier to knead. Therefore, it is preferable that the present invention has an external cooling mechanism (cooler) such as a water flow mechanism (chiller). It is also preferable that it does not have an external heating mechanism (heater).

[0241] It should be noted again that the extruder 100 in embodiment A and the extruder 102 in embodiment B are merely examples of the extruder of the present invention, and any extruder configuration can be used as long as it is capable of carrying out the manufacturing method of the present invention while satisfying the desired conditions described later. For example, when mixing beans and / or grains, which are the raw materials for the composition, prior to steps (i) to (iii) described later, an extruder 102 configured as a single unit may be used, such as the extruder 102 in embodiment B shown in Figures 3 and 4, which employs a tandem screw 302 in which a mixer screw and a kneading screw are connected in tandem.

[0242] Alternatively, in a different configuration, a screw with the same extruder function as the subsequent stage may be provided in the preceding stage, and pre-kneading of beans and / or grains may be performed in the preceding stage. The beans and / or grains after pre-kneading may then be supplied directly to the subsequent extruder, where the manufacturing method of the present invention may be carried out. In this case, the details of the preceding extruder section are not limited, but for example, it may have the same configuration as the subsequent extruder section.

[0243] In another configuration, an independent mixer and an extruder may be connected in tandem, the first stage mixer may be used to mix the beans and / or grains, and the mixed beans and / or grains may be supplied directly to the second stage extruder to carry out the manufacturing method of the present invention. Alternatively, in yet another configuration, two independent extruders may be connected in tandem, the first stage extruder may be used to pre-knead the beans and / or grains, and the pre-kneaded beans and / or grains may be supplied directly to the second stage extruder to carry out the manufacturing method of the present invention. In these configurations of connecting independent mixers and extruders in tandem, and in the configuration of connecting two extruders in tandem, the transport of the dough composition between the first stage mixer or extruder and the second stage extruder is not limited, but may be carried out using a transport mechanism such as a conveyor. Furthermore, such transport may be carried out in an open system or a closed system, but it is preferable to carry it out in a closed system.

[0244] The configuration and operation of the extruder of the present invention will be described in more detail below.

[0245] (screw) As described above, the screw used in the extruder of the present invention is a long screw having a base-side starting point and a tip-side ending point, and the base-side starting point is connected to the rotating shaft of a motor and is configured to be rotationally driven.

[0246] The shape of the screw used in the extruder of the present invention is not limited, but it is preferably a flight screw or a screw based thereon. In this disclosure, "flight screw" means a screw having a structure in which a helical, mountain-shaped projection structure (flight) is formed on part or all of the circumferential surface of a substantially cylindrical base shaft, wherein the mountain-shaped projection structure defines the screw threads, and the parts other than the mountain-shaped projection structure relatively form a valley-shaped structure that defines the screw groove. Furthermore, the groove bottom may have an uneven shape, and specifically, the groove bottom of the flight may be a wave type with unevenness in the groove width direction. In addition, a sub-flight type shape with sub-flights in addition to the main flight can be adopted.

[0247] Specifically, in one aspect of the present invention, the screw used is preferably a full-flight screw without a kneading section. This makes it easier for the pressure to increase towards the die section, and it is believed that the objective of the present invention can be achieved even under low-temperature processing conditions. The flight section preferably has a configuration in which screw flights are formed. Furthermore, according to another aspect of the present invention, a screw can be used that has at least a flight section and a kneading section sequentially from the base side (motor side) to the tip side (opposite side).

[0248] The diameter (D) of the screw used in this invention is not limited, but can be in the range of, for example, 25 mm or more and 300 mm or less. More specifically, the value of the diameter (D) is usually 25 mm or more, preferably 30 mm or more, or 35 mm or more, or 40 mm or more, or 45 mm or more. There is no particular upper limit, but it is usually 300 mm or less, preferably 200 mm or less, or 150 mm or less. The diameter of the screw refers to the length of the longest line segment obtained by connecting any two points on the outer circumference of the screw in a virtual cross-section obtained by cutting the screw perpendicular to its axis of rotation, and represents the arithmetic mean of the measured value over the entire length of the screw, including the threads. In this invention, the mean value (sometimes simply referred to as the mean or arithmetic mean) refers to the arithmetic mean unless otherwise specified.

[0249] The total length (L) of the screw used in the present invention is not limited, but is generally 1000 mm or more, and more preferably 1100 mm or more, or 1200 mm or more, or 1300 mm or more, or 1400 mm or more. The upper limit is also not particularly limited, but is generally 5000 mm or less, and more preferably 4000 mm or less, or 3000 mm or less. In this specification, "total length of the screw" means the length of the portion of the screw corresponding to the section where the composition temperature inside the extruder remains continuously below 100°C (the lower limit is not particularly limited, but is generally above 0°C), unless otherwise specified. Therefore, if the internal temperature is adjusted to be below 100°C throughout and only each step of the manufacturing method of the present invention is carried out (for example, the extruder 100 in the form shown in Figures 1 and 2), the total length of the extruder (in the case of Figures 1 and 2, the total length of the extruder 100) and the total length of the screw (in the case of Figures 1 and 2, the length of the screw 300, i.e., the total length of the flight section 300A and the kneading section 300B) will be roughly the same. However, if the raw material, such as beans and / or grains, is heated at high temperature and pressure by processing at a high temperature of 100°C or higher in the preceding stage, and the internal temperature is adjusted to be below 100°C in the subsequent stage to carry out each step of the manufacturing method of the present invention (for example, 2 In the case of an integrated extruder configuration in which the screws of a main unit are connected in tandem, or a configuration in which two independent extruders are connected in tandem, the screw length in the subsequent section in which the internal temperature remains continuously below 100°C after the internal temperature has been adjusted to below 100°C (in the case of an integrated extruder in which the screws are connected in tandem, the length of the kneading screw 306 (i.e., the total length of the flight section 306A and the kneading section 306B), or in the case of using two independent extruders connected in tandem, the total screw length of the extruder that carries out each stage of the manufacturing method of the present invention in the subsequent section) corresponds to the "total screw length" in this specification. Here, "continuous" means that the composition temperature inside the extruder is below 100°C for 90% or more (more preferably 95% or more, and even more substantially 100% or 100%) of the total length of that section, and it is an acceptable concept that the composition temperature may locally exceed 100°C in a part of that section.Of course, even if a screw feeder is used in the feeder, the screw is not continuous with the flight section of the extruder, so the length of the screw feeder is not included in the total length of the screw. Furthermore, in this specification, the "length" of the screw, flight section, and kneading section means the length in the extrusion direction unless otherwise specified.

[0250] The L / D ratio of the screw used in the present invention is not limited, but can be in the range of 5 to 50, for example. More specifically, the L / D ratio is usually preferably 5 or higher, and more preferably 6 or higher, or 7 or higher, or 8 or higher. Setting the L / D ratio of the screw to be above the lower limit tends to improve the powderiness when consumed while stably producing a composition with a smooth surface. On the other hand, there is no particular upper limit for the L / D ratio of the screw, but it is usually preferably 50 or lower, and more preferably 30 or lower, or 26 or lower, or 24 or lower, or 22 or lower, or 20 or lower, or 18 or lower. In particular, using a screw with an L / D ratio within such a preferred range is more preferable because it increases productivity. In this disclosure, the "L / D ratio" of a screw is defined as the ratio of the total length of the screw (i.e., the length of the portion corresponding to the section in the extruder where the composition temperature is continuously below 100°C) (L) to the diameter of the screw (D).

[0251] (Flight Department) In the screw used in the present invention, the flight section refers to a region located on the base side relative to the kneading section, where screw flights are formed on the circumferential surface. In the manufacturing method of the present invention, the flight section has the function of transporting the composition toward the tip side as the screw rotates, while increasing the pressure toward the die section. In the present invention, a flight structure in which the composition is transported toward the tip side as the screw rotates may be called a "forward flight," and a flight structure in which the composition is transported toward the base side may be called a "reverse flight." Furthermore, within the flight section, the region where forward flights are provided may be called a "forward flight section," and the region where reverse flights are provided may be called a "reverse flight section."

[0252] In the present invention, it is preferable to use a screw in which the length of the flight portion accounts for a certain proportion or more of the total length of the screw. Specifically, the ratio of the length of the flight portion to the total length of the screw has a lower limit, for example, usually 90% or more, and an upper limit, although not limited, can be, for example, 100%. More specifically, the lower limit is usually 90% or more, and it is preferable that it be 91% or more, or 92% or more, or 93% or more, or 94% or more, or 95% or more, or 96% or more, or 97% or more, or 98% or more, or 99% or more. By setting the ratio of the length of the flight portion to the total length of the screw to the above lower limit or more, the pressure during transport is stabilized, and the integration of the starch matrix is ​​promoted even without kneading at high temperatures, and as a result it is preferable to obtain a composition that is less prone to cracking (cracks occurring inside the composition) even after a certain period of time (for example, 3 days or more, or 10 days or more, or even 30 days or more) has passed during storage at room temperature (in the present invention, this refers to 20°C unless otherwise specified). On the other hand, there is no upper limit on the ratio of the length of the flight section to the total length of the propeller; it may be 100%.

[0253] Furthermore, the flight portion in this invention may be positioned at any position relative to the total length of the screw, and a portion of it may be positioned towards the screw tip. However, from the viewpoint of stabilizing the pressure during conveying and increasing the pressure during discharge, it is preferable that a certain percentage or more of the flight portion is positioned in the front half of the screw. Specifically, it is preferable that the total length of the flight portion positioned in front of the majority of the screw (specifically, 50% or more, or 75% or more, or 90% or more, or 100%) (towards the base) is a certain percentage or more of the total length of the flight portion, as this increases the pressure of pressing the dough and stabilizes the pressure during conveying. Specifically, there is no particular lower limit, but the total length of the flight portion positioned in front of the majority of the screw can be in the range of, for example, 50% to 100% of the total length of the flight portion. More specifically, the lower limit may usually be 50% or more, 51% or more, 55% or more, 60% or more, 70% or more, 80% or more, or 90% or more. Also, there is no particular upper limit, but it can usually be 100% or 100% or less.

[0254] Furthermore, the flight portion in this invention may be positioned at any position relative to the entire length of the screw, and a portion of it may be positioned towards the tip of the screw.

[0255] (Mixing section) In the screw used in the present invention, the mixing section is not mandatory and is optional. If a mixing section is provided, its configuration is not limited and refers to known mixing structures (specific examples include Maddock mixing section, Eagan mixing section, Blisterling mixing section, Pin mixing section, Dalmege mixing section, Saxon mixing section, Pineapple-shaped mixing section, grooved screw mixing section (described later), cavity-moving mixing section, or combinations thereof).

[0256] Furthermore, one or more narrow structures (structures that obstruct the flow of dough on the screw and create an extension flow; such structures are referred to as, for example, "grooved screws") may be provided on the screw to obstruct the flow of dough. In the present invention, a "narrow structure" is a structure that substantially divides the space between the screw and the inner wall of the barrel into a base side and a tip side space by the structure, and when dough fills the divided base side space, the internal pressure of the dough increases by a predetermined percentage or more, thereby creating an extension flow in the dough passing through the narrow structure. Examples of narrow structures include a relatively raised structure (sometimes referred to as a convex structure) on the screw surface, a structure that relatively reduces the cross-sectional area of ​​the flow path from the base side to the tip side in any flow path, and a combination of these. As for the convex structure, it is preferable that, for example, a convex structure is provided on the screw surface in the dough flow path of the kneading section, extending to near the inner wall of the barrel (specifically, 80% or more of the distance from the center of the screw to the inner wall of the barrel), thereby substantially dividing the space between the screw and the inner wall of the barrel into a space at the base and a space at the tip by the convex structure. Furthermore, it is preferable that two or more narrow structures are arranged substantially in series, as this generates a complex extension flow and enhances the effects of the present invention. Specifically, the number of narrow structures arranged substantially in series is usually one or more, or two or more, or three or more, or four or more, or five or more, or ten or more. There is no particular upper limit, but it is usually 50 or less. Furthermore, when two or more narrow structures are arranged substantially in series, it is preferable that one or more convex structures are included.

[0257] Furthermore, in the screw used in the present invention, the kneading section may have a function to interrupt the flow of the composition and knead it in such a way that the starch granules can be damaged by high-temperature, strong kneading under pressurized conditions by heating the composition with a heater. However, from the viewpoint of increasing the pressure toward the die section, it is more preferable to cool the composition by methods such as flowing cooling water from the top of the barrel with a chiller. Although the principle is unclear, it is presumed that by flowing water around the barrel, the barrel is cooled in the front half of the barrel, making the dough composition harder and allowing the screw to grip the dough more easily. This increases the flow rate of the dough composition and increases the pressure toward the die section. On the other hand, it is presumed that in the rear half of the barrel, the water warms up due to frictional heat inside, which makes the dough composition more fluid and easier to knead.

[0258] The shape of the kneading section is not particularly limited, but it is preferable that a dalmage screw structure or barrier-type screw structure with numerous grooves is not formed on the circumferential surface of the kneading section, or if it is formed, the proportion of the area of ​​such a structure is limited. Specifically, it is preferable that the ratio of the length of the area in which the dalmage screw structure or barrier-type screw structure is formed to the total length of the kneading section is usually 10% or less, more preferably 5% or less, and especially preferably substantially 0% (i.e., not having such a shape).

[0259] In this invention, a screw is used in which the length of the kneading section is less than or equal to the total length of the screw. Specifically, the upper limit of the ratio of the length of the kneading section to the total length of the screw is, for example, less than 50%, and the lower limit is not limited, but is preferably, for example, usually greater than 0%. More specifically, the lower limit is usually less than 50%, and more preferably 40% or less, or 30% or less, or 20% or less, or 10% or less, or 9% or less, or 5% or less, or 3% or less, or 1% or less, or 0%. Setting this ratio to less than or equal to the upper limit allows the length ratio of the flight section to be relatively increased, and thereby the aforementioned advantages due to the extension of the transport time in the flight section are obtained, which is preferable. On the other hand, the lower limit of the ratio of the length of the kneading section to the total length of the screw can usually be 0%, or greater than 0%, or 1% or more, or 2% or more, or 4% or more, or 5% or more. Setting this ratio to or greater than the lower limit enables sufficient kneading of the composition.

[0260] Furthermore, in the present invention, a separate section of limited length (for example, a second flight section) may be interposed between the kneading section and the tip end of the screw in the range where the kneading pressure is above a predetermined value, but it is preferable that the kneading section is located adjacent to the tip end of the screw.

[0261] (barrel) The barrel is a cylindrical structure that surrounds the outer circumference of the screw. The structure of the barrel used in the present invention is not limited, but a barrel in which the inner diameter of the inlet and the inner diameter of the outlet are approximately the same (more preferably the same) is preferable to a tapered barrel in which the inner diameter decreases as the direction of extrusion, because it is easier to clean and produces a product of a quality suitable for food manufacturing.

[0262] Furthermore, in conventional methods that perform high-temperature processing at temperatures above 100°C, using a barrel with a grooved structure on its inner wall makes charring more likely. However, in the present invention, since the composition is processed at temperatures below 100°C, charring of the composition is less likely to occur, and a barrel with a grooved structure on its inner wall can be used, which is preferable. Specifically, the ratio of the barrel groove structure length to the total length of the barrel can be, for example, in the range of more than 30% and 100% or less. More specifically, the ratio of the barrel groove structure length to the total length of the barrel is usually more than 30%, and more preferably more than 35%, 40%, 45%, or 50%. In particular, the ratio of the barrel groove structure length to the total length of the kneading section of the barrel is usually more than 30%, and more preferably more than 35%, 40%, 45%, or 50%. There are no particular upper limits to these, but they are usually 100% or less.

[0263] Furthermore, it is preferable to employ a screw structure with grooves as the mixing section of the screw, and more preferably to employ a screw structure with grooves in which a part of the forward flight section is missing. When employing a screw structure with grooves, it is preferable that the shape of the deformed and / or missing part of the forward flight section in the structure forms a passage-like structure that connects the forward flight section. It is desirable that the cross-section of such a passage-like structure has a U-shape or a V-shape. In addition, it is preferable that the angle formed by the passage-like structure connecting the forward flight section with respect to the rotation axis of the screw (average communication angle) is smaller than the angle formed by the curve connecting the thread vertices of the forward flight structure with respect to the rotation axis of the screw (helical angle), that is, that the passage-like structure connecting the forward flight section is formed at an angle that is closer to parallel (with respect to the rotation axis of the screw) than the helical angle. Specifically, the "helical angle" of the forward flight structure means the arithmetic mean of the acute angles formed by the direction connecting the thread vertices on the screw surface and the rotation axis direction of the screw. The helical angle of such a forward flight structure can be determined, for example, by measuring the angle between the forward flight structure on the screw surface and the axis of rotation every 30° rotation of the screw around the axis of rotation, and calculating the arithmetic mean from all measured values ​​when the screw is rotated 360°. The "average communication angle" of the passage-like structure can be determined as the arithmetic mean of the acute angles formed by the direction connecting the deepest parts of the passage-like structure and the axis of rotation. In particular, it is preferable that the passage-like structure connecting the forward flight section is connected to the forward flight structure at an oblique direction (i.e., at an angle closer to parallel with the axis of rotation of the screw), and more specifically, it is preferable that the passage-like structure is usually 20% or more of the helical angle, more preferably 30% or more, and usually 80% or less, more preferably 70% or less. Furthermore, it is particularly preferable that the ratio of the total length of the deformed and / or missing parts to the total length of the ridges of the forward flight in the grooved screw structure is 50% or less.

[0264] (Flow delay structure) Furthermore, in the present invention, when the screw has a kneading section, it is preferable that the kneading section has a flow delay structure. The reason for this is that by adopting a structure that increases the flow distance of the contents, such as the grooved screw structure described above, the kneading process is sufficiently carried out, resulting in a structure in which the starch in the composition becomes homogenized, and the quality is such that components inside the composition are less likely to leak out after heating. In the present invention, a "flow delay structure" is a structure that makes the flow speed of the contents in the kneading section relatively lower than the flow speed of the contents in the flight section immediately before the kneading section. For example, a structure can be adopted that reduces the flow rate by relatively increasing the screw groove depth or pitch width in the flow delay structure, or by relatively increasing the barrel inner diameter near the flow delay structure compared to the preceding area, or by adopting a structure as a flow delay structure in which a hole is made in a part of the forward flight part of the flight structure formation area, or a part of the forward flight part is missing or deformed (sometimes called a grooved screw structure), thereby reducing the flow rate generated by the screw rotation compared to the forward flight structure and lowering the flow rate. However, adopting a grooved screw structure as the flow delay structure is preferable because it combines the kneading function and the flow delay structure function. Furthermore, the entire kneading section may be made a flow delay structure by arranging the flow delay structure as part of the kneading section, and more specifically, the flow delay structure may be arranged adjacent to a known kneading structure near the tip end or near the base start of the kneading structure.

[0265] In the present invention, when the screw has a kneading section, the flow delay ratio in the flow delay structure (i.e., the ratio of the flow flow rate in the flow delay structure to the flow flow rate in the flight section) can be, for example, in the range of 10% or more and less than 100%. More specifically, it should be less than 100%, but is usually 97% or less, more preferably 95% or less, even more preferably 93% or less, or 90% or less. The lower limit is not particularly limited, but is usually 10% or more, or 20% or more. It is particularly preferable that the flow delay ratio in the kneading section be at this ratio, as it results in a structure that combines both a kneading function and a flow delay structure function.

[0266] (feeder) The feeder is attached to the front half of the barrel's flight section and is configured to allow the food material to be kneaded to be introduced into the barrel (the space between the barrel and the screw) through this feeder. The feeder is not particularly limited, but it may be a forced extrusion type with a screw or the like inside to forcibly discharge the composition raw materials, or a gravity-feed type that supplies the composition raw materials by gravity.

[0267] (Dai section) The die section is a mold attached to the leading end of the barrel in the extrusion direction for continuously shaping the composition at the extrusion outlet, and typically has one or more (the upper limit is not particularly limited, but is usually 1000 or less) flow channels that penetrate from the inside to the outside of the barrel. The structure and shape of the flow channel cross-section of the die section used in the present invention are not particularly limited and are arbitrary. For example, round, square, triangular, star, elliptical, crescent, half-moon, cross, swastika, or combinations thereof (for example, a Celtic cross-shaped die hole that combines a Greek cross shape with a circle whose center point is placed at the intersection of the cross shape, and a circle, where the radius of the circle is 3 / 4 or less of the distance from the center point to the tip of the cross shape), and any of these may be used. For example, a composition with a circular cross-sectional shape will become a cylindrical composition after extrusion, a composition with a square (especially square) cross-sectional shape will become a rectangular prism-shaped composition after extrusion, and a composition with any other cross-sectional shape will become a columnar composition with that shape as its base after extrusion.

[0268] However, it is preferable that the die portion used in the present invention has an average degree of unevenness in each channel cross-section when the die portion is cut perpendicular to the extrusion direction, which is equal to or greater than a predetermined value. Here, the degree of unevenness in the channel cross-section is a value that represents the degree of unevenness in the shape of the channel cross-section (corresponding to the outer edge of the cavity) on a virtual cross-section when the die portion is cut perpendicular to the extrusion direction, and is calculated by {(length of the perimeter when connecting the vertices of the convex parts with an angle of less than 180 degrees in the channel cross-section with the shortest distance) / (profile length of the channel cross-section)}, and the value of the degree of unevenness in the cross-section is smaller for cross-sections with greater unevenness. When measuring the average degree of unevenness, for example, multiple perpendicular cross-sections of the die portion with respect to the rotation axis can be assumed at 1 mm intervals along the rotation axis of the screw, the degree of unevenness in the channel at each perpendicular cross-section can be measured, and the average degree of unevenness in each channel cross-section can be calculated by calculating the arithmetic mean of the obtained values.

[0269] Specifically, the degree of unevenness of the flow channel cross-section of the die can be in the range of, for example, 0.1 or more and 1.0 or less from the viewpoint of industrial productivity. More specifically, the degree of unevenness is usually 0.1 or more, and more preferably 0.2 or more, or 0.3 or more. More specifically, a cross shape or a modified shape thereof can be adopted as the shape of the flow channel cross-section. Furthermore, since the aging treatment proceeds smoothly when the degree of unevenness is below a predetermined value, there is no particular upper limit, but it is usually preferably 1.0 or less, or 0.9 or less, or 0.8 or less, or 0.7 or less.

[0270] Furthermore, it is preferable that the average circularity of the channel cross-section of the die portion used in the present invention is less than or equal to a predetermined value. Here, circularity is a value that decreases as the shape of the channel cross-section deviates from a perfect circle, and is calculated by {(perimeter of a perfect circle having an area equal to the area of ​​the channel cross-section) / (profile length of the channel cross-section)}, with a smaller value being obtained for cross-sections with more complex shapes.

[0271] The direction of extrusion of the composition in the die section is not particularly limited and can be arbitrary. For example, it may be horizontal, vertical, or in an intermediate direction.

[0272] (Vent section / forced exhaust mechanism) The extruder used in the present invention may further have a vent section for exhaust. The vent section may be structured to reduce the pressure inside the barrel to atmospheric pressure by being opened to atmospheric pressure, or it may be a mechanism that has a forced exhaust mechanism in the vent section.

[0273] Furthermore, the extruder used in the present invention may also have a forced exhaust mechanism. When a forced exhaust mechanism is provided, its position is not limited as long as it is before extrusion by the die, and it can be provided at any stage. For forced exhaust, a known vacuum pump or the like can be used, but for example, a liquid-sealed pump (water-sealed pump) can be used. Any mechanism can be used for forced exhaust (e.g., a vacuum pump) as long as it has the capacity to remove gas from the composition or raw materials and reduce the number of air bubbles contained in the starch matrix in the dough. For example, the suction capacity (sometimes called suction pressure or suction gas pressure) can be in the range of 0.04 MPa to 1 MPa. More specifically, a mechanism that forces exhaust at 0.04 MPa or higher can be used. Among these, 0.06 MPa or higher, or 0.08 MPa or higher is preferred. There is no particular upper limit, but since using a pump that is too powerful may suck in the dough, it is usually preferable to have a pressure of 1 MPa or less, or 0.1 MPa or less, or 0.09 MPa or less. Furthermore, in an extruder used to manufacture expanded material, it is necessary in principle to extrude the material while maintaining an internal pressure at least above atmospheric pressure and keeping the composition temperature at 100°C or higher. Therefore, it is difficult to adopt a configuration like that of the present invention.

[0274] In the present invention, when using an extruder having a vent section and / or a forced exhaust mechanism, the location of the vent section and / or forced exhaust mechanism is not limited as long as proper exhaust is possible, and it can be provided at any part before extrusion by the die section. Specifically, forced exhaust may be performed in advance by the forced exhaust mechanism before raw material input, or forced exhaust may be performed when the composition material is supplied by providing a forced exhaust mechanism in the feed section. Alternatively, by using an extruder with a vent section at any position in the barrel, for example, in the middle of the flight section, between the flight section and the kneading section, in the middle of the kneading section, or immediately after the kneading section, it becomes possible to exhaust the inside of the barrel at stages such as during the transport of the composition in the flight section, immediately after the transport of the composition by the flight section and immediately before the composition is kneaded by the kneading section, during the kneading of the composition by the kneading section, or immediately after the composition is kneaded by the kneading section and immediately before the composition is extruded by the die section. Since the pressure in the mixing section is reduced, it is preferable to install a forced exhaust mechanism before the mixing section, even more preferable to install a forced exhaust mechanism before the flight section, and particularly preferable to install a forced exhaust mechanism before the feed section or before raw material input to perform forced exhaust.

[0275] (Temperature control mechanism (heater / cooler)) In the present invention, a temperature control mechanism (heater and / or cooler) may be provided in part or all of the barrel and / or die section to adjust the temperature inside the barrel and / or die section. For example, a heater (heating equipment) may be provided around the barrel and / or die section to heat the barrel and / or die section and adjust the temperature inside the barrel (the space between the barrel and the screw) and / or die section. Alternatively, a cooler (cooling equipment) may be provided around the barrel and / or die section to cool the barrel and / or die section and adjust the temperature inside the barrel (the space between the barrel and the screw) and / or die section. In the present invention, an example of a cooler is a chiller (water flow mechanism).

[0276] Various heaters and coolers for extruders are well known to those skilled in the art. Examples of heaters include a jacket system in which heaters such as electric heating wires or steam pipes are installed on the barrel circumferential surface corresponding to the heater installation area described above to act indirectly, and a steam heating system in which heated steam or the like is blown into the composition inside the barrel to act directly. However, from the viewpoint of maintaining the matrix structure in the composition, an indirect method (such as the jacket system) is preferred. Furthermore, when adopting the jacket system, it is preferable to use electric heating wires that allow for quick temperature adjustment and are advantageous for matrix structure formation. Furthermore, examples of coolers include a jacket system that indirectly applies a cooler, such as a cooling water pipe, to the barrel circumferential surface corresponding to the cooler installation area mentioned above; a system that directly applies gas or liquid to the composition inside the barrel or die channel, or to the composition extruded from the die (such as a system that introduces liquid water, a system that introduces mist of water, a system that introduces air at room temperature, a system that introduces cooled air, or a system that introduces an inert gas such as liquid nitrogen); and a system that cools the composition by opening it to atmospheric pressure or negative pressure through a vent or the like and utilizing the heat of vaporization. However, from the viewpoint of maintaining the matrix structure in the composition, an indirect system (such as the jacket system) is preferred. In addition, when adopting the jacket system, it is preferable to use cooling water pipes that allow for rapid temperature adjustment and are advantageous for matrix structure formation.

[0277] However, as will be described in detail later, in the manufacturing method of the present invention, it is preferable that the temperature rise of the composition in step (iv) is achieved by the heat-generating main body inside the barrel. That is, it is preferable that the temperature rise of the composition is achieved by frictional heat and compression heat generated during the transport of the composition in step (iv), and by reaction heat due to the interaction of starch and water in the composition. In this case, the extruder of the present invention does not need to have a temperature control mechanism (heater and / or cooler) in the barrel. Rather, using an extruder without a temperature control mechanism (heater and / or cooler) in the barrel is preferable from the viewpoint of energy efficiency and industrial production efficiency.

[0278] • Temperature of the composition in step (iv): The temperature of the composition in step (iv) has a lower limit of 55°C or higher, and while there is no upper limit, it can be, for example, less than 200°C. Specifically, the lower limit is usually 55°C or higher, and more preferably 60°C or higher, or 65°C or higher, or 70°C or higher, or 75°C or higher, or 80°C or higher, or 85°C or higher, or 90°C or higher. On the other hand, although there is no upper limit to the composition temperature, if the composition temperature is too high, the starch will be overheated, the thermal decomposition of the starch in its structure will be accelerated, the amylose in its structure will be solubilized, and the composition may become sticky. Therefore, the upper limit of the composition temperature is usually less than 200°C, and more preferably less than 190°C, or less than 180°C, or less than 170°C, or less than 160°C, or less than 150°C, or less than 140°C, or less than 130°C, or less than 120°C, or less than 110°C, or less than 100°C.

[0279] Furthermore, the composition temperature in step (iv) can be the arithmetic mean of the composition temperatures in that step (for example, the arithmetic mean of the composition temperatures inside the barrel at that point). Specifically, this can be calculated by measuring the temperature inside the barrel at a finite, even interval (for example, 1 cm intervals). Here, the maximum temperature reached inside the barrel is, for example, 55°C or higher, and while there is no upper limit, it can be, for example, in the range of less than 200°C. More specifically, it is preferable that the lower limit is usually 55°C or higher, or 60°C or higher, or 65°C or higher, or 70°C or higher, or 75°C or higher, or 80°C or higher, or 85°C or higher, or 90°C or higher. However, if the temperature inside the barrel is too high, the starch will be overheated, the thermal decomposition of the starch in its structure will be accelerated, the amylose in its structure will be solubilized, and the composition may become sticky, which is undesirable. Therefore, the upper limit of the temperature inside the barrel (preferably the water temperature) is usually less than 200°C, and more preferably less than 190°C, or less than 180°C, or less than 170°C, or less than 160°C, or less than 150°C, or less than 140°C, or less than 130°C, or less than 120°C, or less than 110°C, or less than 100°C.

[0280] <Processing conditions for the composition during transport> The specific processing conditions during transport include the SME (specific mechanical energy) value calculated by the following formula I being less than a predetermined value. In the present invention, by carrying out the preceding steps (i) to (iii) under the predetermined conditions, it is preferable that even if transport is performed with a relatively low SME value in step (iv), a composition that is less likely to crack (cracks occurring inside the composition) can be obtained even after a certain period of time (for example, 3 days or more, or 10 days or more, or even 30 days or more) has elapsed during storage at room temperature (in the present invention, this refers to 20°C unless otherwise specified). Specifically, in step (iv), the SME value can be transported under conditions where it is, for example, less than 300 kJ / kg, and the lower limit is not particularly limited, but for example, it is in the range of greater than 0 kJ / kg. More specifically, the upper limit can be transported under conditions where it is usually less than 300 kJ / kg, or less than 250 kJ / kg, or less than 200 kJ / kg, or less than 150 kJ / kg, or less than 100 kJ / kg. There is no particular lower limit, but it can usually be greater than 0 kJ / kg, or 5 kJ / kg or more, or 10 kJ / kg or more, or 20 kJ / kg or more.

[0281]

number

[0282] Furthermore, in step (iv), the screw rotation speed of the extruder can be set to a range of, for example, more than 150 rpm and 2500 rpm or less. More specifically, it is generally preferable to set it to more than 150 rpm, and more preferably more than 200 rpm or more than 250 rpm. There is no particular upper limit, but for example, it can be generally 2500 rpm or less, or 1500 rpm or less.

[0283] As mentioned above, it is preferable to use an extruder in step (iv) in which the length of the flight portion accounts for a certain proportion or more of the total length of the screw. Specifically, the ratio of the length of the flight portion to the total length of the screw has a lower limit of, for example, usually 90% or more, and an upper limit which is not limited but can be, for example, 100%. More specifically, the lower limit is usually 90% or more, and more preferably 95% or more, or 97% or more, or 99% or more. It is preferable that the ratio of the length of the flight portion to the total length of the screw is greater than or equal to the lower limit, as this stabilizes the pressure during transport and promotes the integration of the starch matrix even without kneading at high temperatures, and as a result makes it possible to obtain a composition that is less prone to cracking (cracks occurring inside the composition) even after a certain period of time (for example, 3 days or more, or 10 days or more, or even 30 days or more) has passed during storage at room temperature (in this invention, unless otherwise specified, this refers to 20°C). On the other hand, the upper limit of the ratio of the length of the flight portion to the total length of the screw is not limited and may be 100%.

[0284] <Pressure conditions of the composition during transport> The pressure conditions during conveying in step (iv) are preferably pressurized conditions, i.e., pressurized conditions relative to atmospheric pressure. It is preferable to convey under conditions where a higher-than-usual pressure is applied, as this stabilizes the pressure, promotes the integration of the starch matrix even without kneading at high temperatures, and consequently makes it possible to obtain a composition that is less prone to cracking (cracks occurring inside the composition) even after a certain period of time has passed during storage at room temperature. The conveying pressure can be measured by measuring the outlet pressure of the extruder. The pressure to be applied relative to atmospheric pressure during conveying in step (iv) is usually 1.5 MPa or higher, and there is no particular upper limit, but it can be, for example, 50 MPa or lower. Specifically, the lower limit of the pressure to be applied relative to atmospheric pressure during kneading is usually preferably 1.5 MPa or higher, or 2.0 MPa or higher, or 3.0 MPa or higher, or 4.0 MPa or higher, or 5.0 MPa or higher, or 6.0 MPa or higher. On the other hand, there is no particular limit to the upper limit of the pressure applied relative to atmospheric pressure during transport, but it can be, for example, 50 MPa or less, 30 MPa or less, or 10 MPa or less. As mentioned above, if a kneading section is provided in the rear half of the screw, it is preferable to install a flow delay structure in the kneading section, as this can increase the pressure in the kneading section. Also, by flowing water around the barrel, the barrel is cooled in the front half of the barrel, making the dough composition harder and allowing the screw to grip the dough more easily. This increases the flow rate of the dough composition and increases the pressure towards the die section. On the other hand, in the rear half of the barrel, the water warms up due to frictional heat inside, which is preferable as it makes the dough composition more fluid and easier to transport. Furthermore, after step (iv), a depressurization step may be provided in which the pressure is maintained while preventing expansion and cooling, and then the pressure is reduced to approximately atmospheric pressure.

[0285] <Transportation time> The transport time in step (iv) can be appropriately determined based on the temperature and pressure during transport, the size of the extruder, etc. In particular, since the amount of heat applied to the composition varies greatly depending on the characteristics of the equipment mainly used, the physical properties of the composition before and after the transport process can be adjusted to a predetermined range. For example, the transport time can be in the range of 0.1 minutes to 60 minutes. More specifically, the lower limit is usually 0.1 minutes or more, and more preferably 0.2 minutes or more, or 0.3 minutes or more, or 0.4 minutes or more, or 0.5 minutes or more, or 0.8 minutes or more, or 1 minute or more, and especially preferably 2 minutes or more. There is no upper limit to the transport time, but from the viewpoint of efficiency, it is preferable, for example, to be within 60 minutes, more preferably within 30 minutes, or within 15 minutes.

[0286] <Percentage increase in temperature of the composition before and after transport> In the manufacturing method of the present invention, it is preferable that the rate of temperature increase of the composition before and after step (iv) is above a predetermined value. Here, the rate of temperature increase of the composition before and after step (iv) is the ratio defined by {(composition temperature after transport) - (composition temperature before transport)} / (composition temperature before transport). The rate of temperature increase of the composition before and after step (iv) can be, for example, 5% or more and 300% or less. Specifically, it is preferable that the lower limit is usually 5% or more, or 10% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 100% or more. While there is no upper limit, from the standpoint of industrial production efficiency, it is generally preferable to keep it below 300%, and more preferably below 290%, 280%, 270%, 260%, 250%, 240%, 230%, 220%, 210%, or 200%.

[0287] By performing step (iv) such that the rate of temperature increase of the composition exceeds a predetermined value, a composition that is less likely to become powdery and less likely to crack (cracks occurring inside the composition) even after a certain period of time has elapsed during storage at room temperature can be obtained. The principle is unknown, but it is thought that when the temperature of the composition during transport exceeds a certain level, the starch diffuses throughout the composition in a matrix-like manner, and the amylopectin in the starch becomes structured to easily exhibit water-retaining elasticity. Furthermore, it is possible that the effects of the present invention are achieved by the interaction in which the acid fuchsin-stained site structure, which is thought to be mainly composed of protein within that structure, develops to a desirable shape and size, and dietary fiber helps in the development of that shape and size, thereby forming a structure completely different from conventionally known protein networks including gluten.

[0288] Furthermore, the method for raising the temperature of the composition before and after step (iv) to a predetermined value or higher is not particularly limited, and any method may be used. For example, a temperature control mechanism (heater and / or cooler) may be provided in part or all of the barrel to adjust the temperature inside the barrel, or the temperature of the composition may be adjusted by frictional heat or compression heat generated during transport, or the thermodynamics of the interaction between starch and water (preferably the heat generated by the formation of hydrogen bonds between starch molecules and adsorbed water molecules) may be adjusted. Among these, it is preferable to raise the temperature by frictional heat or compression heat generated during transport. In particular, combining frictional heat or compression heat generated during transport with the reaction heat due to the interaction between starch and water is more preferable from the viewpoint of energy efficiency and industrial production efficiency.

[0289] <Preparation of frozen sections after treatment with heated water and observation under acidic fuchsin staining> The manufacturing method of the present invention preferably has the following characteristics when a frozen section obtained by treating the composition after step (iv) under specific conditions is stained with acid fuchsin and observed.

[0290] For measuring authenticity, the composition is heated in water at 90°C for 6 minutes, then frozen at -25°C. Frozen sections are prepared by cutting the frozen composition into 30 μm thick sections along a specific cross-section, and these sections are observed after acid fuchsin staining.

[0291] Specifically, the preparation of frozen sections of the composition and observation under acid fuchsin staining are not limited, but are preferably carried out by the following procedure, for example. That is, the composition is treated for 6 minutes in 1000 times its volume of water (more specifically, water at 90°C) heated to 90°C or higher, and then frozen sections are prepared by cutting to a thickness of 30 μm at -25°C according to the Kawamoto method described in Kawamoto, "Use of a new adhesive film for the preparation of multi-purpose fresh-frozen sections from hard tissues, whole-animals, insects and plants", Arch. Histol. Cytol., (2003), 66[2]:123-43. The frozen sections of the composition thus obtained are stained with, for example, acid fuchsin solution (CI 42685, Merck KGaA). More specifically, 15 μL of acid fuchsin solution is dropped onto the frozen section of the composition adsorbed on a glass slide, a coverslip is quickly placed on top, and it is left for 3 minutes to stain. The stained frozen sections are then placed under the field of view of a microscope, for example, at a magnification of 200x, and a color photograph with a resolution of, for example, 1360 x 1024 pixels is taken and used for analysis.

[0292] For the acid fuchsin-stained photographs of the frozen sections of the composition taken in the above procedure, the shape of each stained area (perimeter, area, roundness, etc.) is measured by the following method. Specifically, among the areas intensely stained blue in the photograph taken in the above procedure, the area where part or all of the stained area does not overlap with the outer edge of the field of view and where the shape of the entire area can be confirmed, and where the area of ​​the stained area is large enough to be analyzed (specifically, the area of ​​the stained area is 30 μm² or larger) is the area of ​​the stained area. 2In summary, for example, in the case of a photograph with a magnification of 200x and a resolution of 1360 x 1024 pixels, the area with a particle area of ​​100 dots or more is selected as the target of analysis.

[0293] Specifically, the stained areas to be analyzed are determined, for example, by the following method: A frozen section of an acid fuchsin-stained composition is observed under a 200x fluorescence microscope field of view. The resulting acid fuchsin-stained image is converted to grayscale, binarized, and then inverted to black and white. From the pixels that are left white (i.e., pixels corresponding to a portion of the stained area in the original acid fuchsin-stained image), all pixel clusters formed by connecting pixels that are adjacent on any of their four sides, and which are independent of other pixel clusters, are extracted. Discriminant analysis is used during binarization to determine a threshold that maximizes the variance ratio between intra-class and inter-class variances for the background and pattern region after binarization. Specifically, particle analysis ver. 3.5 (manufactured by Nippon Steel Technology Co., Ltd.) can be used to binarize the grayscale image. Next, among these pixel clusters, those that partially or completely overlap the outer edge of the field of view, and those with an area of ​​30 μm², are selected. 2 Pixel clusters excluding those smaller than (for example, less than 100 pixels in a 200x magnification, 1360x1024 pixel image) are selected as the stained areas for analysis. If there are independent black pixels within a cluster of white pixels (i.e., if there are spot-like unstained areas within a portion that was stained during imaging), the pixels corresponding to such unstained areas are ignored when calculating the area.

[0294] For the selected stained areas, parameters related to their shape, such as area, area ratio, perimeter, and circularity coefficient, are measured. These parameters can be measured using various well-known image analysis software capable of analyzing the shape within an image.

[0295] In this invention, the "area" of the area to be stained refers to the area corresponding to the total number of pixels that make up a certain area to be stained.

[0296] Furthermore, in this invention, the "area ratio" of the stained area represents the proportion of the total area of ​​all stained areas of a specific shape to the total area of ​​the cross-section of the composition. A larger value is obtained for compositions in which the stained area is predominantly present in the cross-sectional image of the composition.

[0297] Furthermore, in this invention, the "circularity coefficient" of the area to be stained is a value that decreases as the shape of the area to be stained deviates from a perfect circle, and is defined as "Circularity coefficient = 4π × (area) ÷ (perimeter)". 2 This is determined by [the formula], and smaller values ​​are obtained for images of stained areas with complex shapes.

[0298] Furthermore, the "perimeter" of the stained area in this invention is a value calculated by rounding the contour length of a stained area, using the length of one side of a pixel as "one pixel," and a smaller value is obtained for stained areas that do not have an intricate contour inside. Specifically, among the pixels that make up the stained area image (2 pixels × 2 pixels or more), it is generally calculated by summing the number of pixels on the sides that do not touch other pixels and form the contour of the stained area. However, as an exception, for pixels that touch other pixels only on two orthogonal sides, the diagonal length is used as the number of pixels in order to round the corners.

[0299] Furthermore, when analyzing magnified images from a microscope, any of the above parameters related to the shape of the stained area can be converted to actual measured values ​​by converting known-length images (such as scale bars) into pixel counts.

[0300] <Characteristics (a) Ratio of the number of sites stained with specific acid fuchsin> The composition after step (iv) was frozen sectioned using the procedure described above and observed with acid fuchsin staining, resulting in an area of ​​30 μm. 2 The number of stained areas mentioned above corresponds to an area of ​​200 μm². 2One preferred feature is that the ratio of stained areas with a circularity coefficient of 0.3 or higher is greater than or equal to a predetermined value (feature (a)). Having these physical properties makes it easier to obtain the effect that the composition of the present invention is less likely to become powdery when eaten after cooking. The principle is unknown, but it is thought that by processing the composition under predetermined hydration conditions described later, with the starch granule structure destroyed, the starch diffuses throughout the composition in a matrix-like manner, and the amylopectin in the starch becomes a structure that easily exhibits elasticity when it retains water.

[0301] Specifically, when the composition after step (iv) is frozen-sectioned using the procedure described above and observed with acid fuchsin staining, an area of ​​30 μm is observed. 2 The number of stained areas mentioned above corresponds to an area of ​​200 μm². 2 The ratio of stained areas with a circularity coefficient of 0.3 or higher is usually 3% or more. Preferably, it is 4% or more, even more preferably 5% or more, especially 6% or more, or 7% or more, or 8% or more, or 9% or more, and particularly preferably 10% or more. On the other hand, there is no particular upper limit to such a ratio, but from the viewpoint of industrial productivity, it is usually preferable that it be 65% or less.

[0302] <Characteristics (b) Total area ratio of specific acid fuchsin-stained sites> When the composition after step (iv) is frozen sectioned in the above procedure and observed with acid fuchsin staining, the area of ​​the cross-sectional image of the composition is 200 μm². 2 A further preferred feature is that the ratio of the total area of ​​stained areas having the above properties and a circularity coefficient of 0.3 or higher is greater than or equal to a predetermined value (feature (b)). Having these physical properties makes it easier to obtain the effect that the composition of the present invention is less likely to become powdery when eaten after cooking. The principle is unknown, but it is thought that by processing the composition under predetermined hydration conditions described later, with the starch granule structure destroyed, the starch diffuses throughout the composition in a matrix-like manner, and the amylopectin in the starch becomes a structure that easily exhibits elasticity when it retains water.

[0303] Specifically, when the composition after transport following step (iv) is frozen sectioned using the procedure described above and observed with acid fuchsin staining, the area of ​​the cross-sectional image of the composition is 200 μm². 2 The ratio of the total area of ​​stained areas that meet the above criteria and have a circularity coefficient of 0.3 or higher is usually 0.3% or more. Preferably, it is 0.4% or more, more preferably 0.5% or more, especially 0.6% or more, or 0.7% or more, or 0.8% or more, or 0.9% or more, and particularly preferably 1.0% or more. On the other hand, there is no particular upper limit to such a ratio, but from the viewpoint of industrial productivity, it is usually preferable that it be 20% or less.

[0304] <Feature (c) 90th percentile value of the area of ​​specific acid fuchsin-stained sites> The composition after step (iv) was frozen sectioned using the procedure described above and observed with acid fuchsin staining, resulting in an area of ​​30 μm. 2 It is preferable that the 90th percentile value of the area of ​​the stained portion is below a predetermined value (feature (c)). Having these physical properties, the composition of the present invention tends to have a smooth texture.

[0305] Specifically, when the composition after step (iv) is frozen-sectioned using the procedure described above and observed with acid fuchsin staining, an area of ​​30 μm is observed. 2 The 90th percentile for the area of ​​the stained region is typically 3500 μm². 2 Below, in particular, 3000 μm 2 Below, and even 2500 μm 2 The following, or 2000 μm 2 The following, or 1500 μm 2 The following, especially 1000 μm 2 The following is preferable. On the other hand, the lower limit of such a ratio is not particularly limited, but is usually 200 μm. 2 Ultra, especially 300 μm 2 It is preferable that it be greater than.

[0306] In this invention, "percentile value" refers to the value that, when the distribution of measured values ​​(in this case, the area of ​​the stained area) is arranged in order from smallest to largest, is located at a specific percentage rank (or the nearest neighbor rank if there is no perfectly matching rank). For example, the 90th percentile value of the area of ​​1000 stained areas refers to the measured area of ​​the 900th stained area when counting from the smallest area.

[0307] <Characteristic (d) Number of specific large acid fuchsin-stained sites> When the composition after step (iv) is frozen sectioned using the procedure described above and observed with acid fuchsin staining, an area of ​​30 μm is observed in the cross-sectional image of the composition. 2 Preferably, the number of stained areas that are greater than or equal to 200 μm in diameter is less than or equal to a predetermined value (feature (d)). Having these physical properties, the composition of the present invention maintains the continuity of the starch structure in the matrix-like composition, increases the elasticity of the composition, and tends to suppress a crumbly texture.

[0308] Specifically, when the composition after step (iv) is frozen-sectioned using the above procedure and observed with acid fuchsin staining, an area of ​​30 μm is observed in the cross-sectional image of the composition. 2 The number of stained areas that are greater than or equal to the above and have a longest diameter of 200 μm or more is usually 40 or less, more preferably 30 or less, more preferably 20 or less, or 10 or less, or 5 or less, or 3 or less, or 1 or less, and especially preferably 0 or less.

[0309] In this invention, the "longest diameter" of the stained area can be calculated by measuring the maximum distance between two points on the contour line of each stained area image observable with the naked eye, and using these measurements (even if multiple stained areas overlap, they can be distinguished by their contour lines with the naked eye, and the longest diameter for each stained area can be calculated).

[0310] <Regarding the cross-section of frozen sections> The composition after step (iv) is preferably characterized in that, when frozen sectioned in the above procedure and observed with acid fuchsin staining, it satisfies features (a) and (b), and more preferably satisfies features (c) and / or (d) in addition to those. Hereinafter, the composition of the present invention can preferably satisfy features (a) and (b) (more preferably in addition to features (c) and / or (d)) in frozen sections obtained by cutting the frozen material of the composition at any cross-section.

[0311] However, it is preferable that the composition after step (iv) satisfies the above characteristics (a) and (b) (preferably in addition to those, characteristics (c) and / or (d)) with respect to the frozen section A1 obtained by cutting at a cross plane A1 perpendicular to the longitudinal direction of the composition. In the case of a composition manufactured using extrusion molding such as an extruder, the extrusion direction of the composition corresponds to the longitudinal direction.

[0312] Furthermore, for the composition after step (iv), when the frozen section A1 obtained by cutting the frozen composition at an arbitrary cross-section A1 and the frozen section A2 obtained by cutting at a cross-section A2 perpendicular to the cross-section A1 are measured in the above procedure, it is preferable that the average value of the value obtained for the frozen section A1 at cross-section A1 and the value obtained for the frozen section A2 at cross-section A2 satisfies features (a) and (b) (preferably in addition to features (c) and / or (d)). Moreover, it is even more preferable that both the value obtained for the frozen section A1 at cross-section A1 and the value obtained for the frozen section A2 at cross-section A2 satisfy features (a) and (b) (preferably in addition to features (c) and / or (d)). In this case, it is preferable that the cross-section A1 is a cross-section perpendicular to the longitudinal direction of the composition, and the cross-section A2 is a cross-section parallel to the longitudinal direction of the composition.

[0313] Furthermore, if the distribution of stained areas in a composition is uniform, the structure of the entire composition can be estimated by observing the structure of a single cross-section as a representative area. However, if there is a bias in the distribution of stained areas, the stained areas of multiple cross-sections can be observed, and the results of these observations can be added together to obtain a measurement value for the stained areas of the entire composition.

[0314] By carrying out step (iv) in a manner that satisfies the above provisions, it is possible to suppress the cracking of the composition due to overheating and the occurrence of uneven gelatinization of starch, thereby enabling the preparation of the composition disclosed in the first embodiment with more desirable quality.

[0315] <Stage (v): Aging Treatment> According to one aspect of the present invention, having a step to reduce the degree of gelatinization of the composition after transport in step (iv) to a certain level or higher makes it possible to locally retrograde the starch near the surface of the composition, which is preferable because it prevents the composition from sticking together after heating. In the present invention, this step is sometimes referred to as the "retrogradation treatment" step.

[0316] When carrying out the aging treatment in step (v), it is preferable to treat the composition after transport in step (iv) for a certain period of time or longer in an environment where the ambient humidity (RH%) is above a certain percentage and the ambient temperature is below a certain value. This is preferable because it extends the time until the dry-weight moisture content falls below a predetermined value (for example, below 25% by mass), resulting in a composition in which the bonding between components after heating is suppressed.

[0317] Specifically, the ambient humidity (RH%) of the composition during the aging treatment in step (v) can be, for example, 60 RH% or higher, with no particular upper limit, but can be, for example, 100 RH% or lower. More specifically, the lower limit is usually 60 RH% or higher, and it is preferable to treat in an environment of 70 RH% or higher, or 80 RH%. The upper limit is not particularly limited, but is usually 100 RH% or lower.

[0318] Furthermore, the ambient temperature of the composition during the aging treatment in step (v) can be, for example, in the range of greater than 0°C and 80°C or less. More specifically, the upper limit is usually preferably 80°C or less, or preferably 70°C or less, or 60°C or less, or 50°C or less, or 40°C or less, or 30°C or less, or 20°C or less, or 10°C or less. The lower limit of the temperature is not particularly limited, but it is usually preferable to perform the treatment at a temperature greater than 0°C or 4°C or higher.

[0319] Furthermore, the aging treatment in this step (v) is preferably carried out when the dry-weight moisture content of the composition is above a certain percentage, from the viewpoint of promoting the aging of the composition. Specifically, the aging treatment can be carried out when the dry-weight moisture content of the composition at the time of aging is, for example, in the range of 25% by mass or more and 200% by mass or less. More specifically, it is preferable to carry out the aging treatment when the lower limit is usually 25% by mass or more, and more preferably 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 51% by mass or more, or 55% by mass or more. The upper limit is not particularly limited, but is usually 200% by mass or less, or 175% by mass or less, or 150% by mass or less, or 125% by mass or less, or 100% by mass or less.

[0320] The duration of the aging treatment in this stage (v) is, specifically, after the composition temperature has decreased to a predetermined temperature or below (e.g., 80°C or below) since stage (iv), and the dry-weight moisture content is above a predetermined value (e.g., 25% by mass or above), it can be carried out for a period of time of, for example, 0.1 hours or more, with no particular upper limit, but for example, 20 hours or less. More specifically, the duration can be adjusted to 0.1 hours or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, especially 1.0 hour or more. There is no particular upper limit to such a duration, but for example, it can be 20 hours or less, or 15 hours or less, or 10 hours or less.

[0321] When performing the aging treatment in this stage (v), it is preferable to perform it so that the rate of decrease in the degree of gelatinization (mass%) after the conveying section is above a certain level, as this improves the binding properties after cooking. Specifically, the rate of decrease in the degree of gelatinization of the composition after the conveying section is not limited to the degree of gelatinization of the composition after conveying in stage (iv), but can be, for example, in the range of 6% by mass or more and 90% by mass or less. More specifically, it is preferable to perform the aging treatment until the rate of decrease in the degree of gelatinization of the composition after the conveying section is usually 6% by mass or more relative to the degree of gelatinization of the composition immediately after conveying in stage (iv) (i.e., the degree of gelatinization decreases by 6% by mass or more), as this improves the binding properties after cooking. In particular, it is preferable that the rate of decrease be 7% by mass or more, or 8% by mass or more, or 9% by mass or more, especially 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or more than 59%, and particularly more than 71% by mass. On the other hand, there is no particular upper limit to the rate of decrease in the degree of gelatinization of the composition in this step (v), but it is usually 90% by mass or less, or 80% by mass or less.

[0322] The reason why aging treatment improves quality is thought to be that, when the dry weight moisture content is 25% by mass or higher, moisture is usually lost quickly, and the starch near the surface of the composition, which is less prone to aging compared to the inside of the composition, ages locally. In addition, in order to maintain an environment with an ambient humidity (RH%) of a certain percentage or higher, methods can be employed to achieve the desired ambient humidity by storing the composition in a high-humidity environment after it has been extruded from the die, increasing the relative humidity by retaining the water vapor evaporating from the composition around the composition, or by spraying water in a mist form (also called wetting treatment).

[0323] Furthermore, the aging treatment may be carried out in a sealed device with constant humidity, or in a device that supplies an atmosphere with constant humidity, or a wetting treatment method may be used in which relative humidity is maintained by retaining the water vapor evaporating from the composition around the composition, or a combination of these methods may be used.

[0324] Furthermore, when performing the drying treatment in step (vi) described later, the aging treatment may be performed before the drying treatment or after the drying treatment, but it is preferable to perform the aging treatment before the drying treatment because the effects of the present invention are more pronounced.

[0325] Furthermore, it is preferable to carry out the aging treatment in this stage (v) under conditions such that the parameter A × T (RH%·hr) is equal to or greater than a predetermined lower limit. Here, A represents the average relative humidity of the atmosphere (RH%), and T represents the wetting treatment time (hour, sometimes abbreviated as "hr"). However, A ≥ 60 RH%. For example, if the wetting treatment is carried out with an average relative humidity of 95 RH% (A) and a wetting treatment time of 1 hour (T), the parameter A × T = 95 (RH%·hr). Such a parameter A × T (RH%·hr) can be in the range of, for example, 6 or more and 1000 or less. More specifically, it is usually 6 or more, and more preferably 8 or more, or 10 or more, or 12 or more, or 14 or more, or 16 or more, or 18 or more, or 24 or more, or 30 or more, or 36 or more, or 42 or more, or 48 or more, or 54 or more, and especially preferably 60 or more. There is no particular upper limit, but it is usually 1000 or less.

[0326] The degree of starch gelatinization in the composition after the gelatinization reduction due to the aging treatment in step (v) is preferably below a predetermined value, as this improves the binding properties after cooking. Specifically, the degree of starch gelatinization in the composition after the gelatinization reduction in step (v) is not limited to a lower limit, but can be, for example, 5% by mass or more, while the upper limit can be, for example, 99% by mass or less. More specifically, it is usually 99% by mass or less, and more preferably 98% by mass or less, or 95% by mass or less, or 90% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less. There is no specific lower limit, but it is generally preferable to have 5% by mass or more, 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, or 40% by mass or more, or 45% by mass or more, and especially preferably 50% by mass or more.

[0327] (6) Adjustment of the dry-weight moisture content of the composition As an example of a means to promote the aforementioned aging, a method can be used in which the dry-weight moisture content of the dough composition is adjusted to a predetermined percentage or higher in any of the stages (i) to (iii) above. More specifically, a method of adding water in stage (ii) or (iii) is preferred, and more preferably a method of adding water to a composition that has reached a certain dry-weight moisture content or higher in stage (ii) in stage (iii) and beyond. This is preferable because it promotes the integration of the starch matrix without kneading at high temperatures in the conveying process described later, and prevents the composition from sticking together after cooking. The water can be added in the form of water or steam, but it is preferable to add it in the form of water. Specifically, the dry-weight moisture content of the composition can be set to, for example, a range of more than 25% by mass and 200% by mass or less. More specifically, the lower limit of the dry-weight moisture content of the composition is usually more than 25% by mass, more preferably more than 30% by mass, or more than 35% by mass, or more than 40% by mass, or more than 45% by mass, or more than 50% by mass, or more than 55% by mass, or more than 60% by mass, or more than 65% by mass, or more than 70% by mass, or more than 75% by mass, and especially preferably more than 80% by mass. On the other hand, the upper limit of the dry-weight moisture content of the composition is not particularly limited, but can be...

Claims

1. This includes legumes and / or cereals, as well as (1) through (5) below: (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC. 2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch. (4) Contains 4.0% by mass or more of protein, (5) The dry weight moisture content is less than 25% by mass. A composition that satisfies all of the following conditions.

2. The composition according to claim 1, comprising insoluble dietary fiber derived from one or more edible plants selected from the group consisting of grains, potatoes, beans, nuts, vegetables, fruits, and mushrooms.

3. The composition according to claim 1 or 2, comprising insoluble dietary fiber derived from citrus fruits.

4. The composition according to any one of claims 1 to 3, comprising both insoluble dietary fiber derived from legumes and / or cereals and insoluble dietary fiber derived from citrus fruits.

5. The composition according to any one of claims 1 to 4, wherein the source of the dietary fiber localization site is one or more edible foods selected from the group consisting of grains, potatoes, beans, nuts, vegetables, fruits, and mushrooms.

6. The composition according to any one of claims 1 to 5, wherein the source of the dietary fiber localization site is citrus fruit.

7. The composition according to any one of claims 1 to 6, wherein the dietary fiber localization site is the peel and / or segment membrane of a citrus fruit.

8. The composition according to any one of claims 1 to 7, comprising both pectin derived from the dietary fiber localization site and insoluble dietary fiber derived from the dietary fiber localization site.

9. The composition according to any one of claims 1 to 8, wherein the pectin derived from the dietary fiber localization site and the insoluble dietary fiber are derived from the same food.

10. The composition according to any one of claims 1 to 9, wherein the dietary fiber localization site is in a micronized state.

11. The composition according to any one of claims 1 to 10, wherein the degree of methyl esterification of the pectin is 30% or more.

12. The composition according to any one of claims 1 to 11, wherein the pectin is pectin that has been subjected to acid treatment and / or alkali treatment.

13. The composition according to any one of claims 1 to 12, comprising 30 ppm by mass or more of divalent metal ions.

14. The composition according to claim 13, wherein the divalent metal ion is one or more metal ions selected from the group consisting of free calcium ions and free magnesium ions.

15. The composition according to any one of claims 1 to 14, wherein the content of high molecular weight water-soluble dietary fiber (A1) measured by the AOAC. 2011.25 method is 0.6% by mass or more.

16. The composition according to any one of claims 1 to 15, wherein the content of low molecular weight water-soluble dietary fiber (A2) measured by the AOAC. 2011.25 method is 0.6% by mass or more.

17. The composition according to any one of claims 1 to 16, wherein the content ratio (A3 / A1) of pectin (A3) derived from the dietary fiber localization site of edible plants to high molecular weight water-soluble dietary fiber (A1), as measured by the AOAC. 2011.25 method, is 0.04 or more.

18. The composition according to any one of claims 1 to 17, wherein the degree of starch gelatinization is 30% by mass or more.

19. (a) and / or (b) below: (a) When a 6% by mass suspension of the pulverized material of the composition is observed, the number of starch granules observed is 300 / mm². ２ The following, and / or (b) When a 14% by mass aqueous slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is less than 120°C. A composition according to any one of claims 1 to 18 that satisfies the requirements.

20. The composition according to any one of claims 1 to 19, wherein the legumes are one or more legumes selected from the group consisting of the genera *Pea*, *Neocaridina*, *Pea*, *Vigna*, *Vicia*, *Vicia pruriens*, *Soybean*, and *Vicia*.

21. The composition according to any one of claims 1 to 20, wherein the aforementioned grains are miscellaneous grains.

22. The composition according to any one of claims 1 to 21, wherein the legumes and / or cereals are whole grains.

23. The composition according to claim 21, wherein the aforementioned grains are one or more selected from the group consisting of millet, foxtail millet, proso millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa.

24. The composition according to any one of claims 1 to 23, comprising 10% by mass or more of the aforementioned legumes and / or the aforementioned grains.

25. A composition according to any one of claims 1 to 24, which is substantially gluten-free.

26. The following stages (i) to (iv): (i) The following composition (X): (X) Starch-containing composition containing legumes and / or cereals The preparation stage, (ii) The following (1) to (4): (1) Contains 3.0% by mass or more of insoluble dietary fiber as measured by the AOAC. 2011.25 method. (2) Contains 0.1% by mass or more of pectin derived from the dietary fiber localized part of edible plants. (3) Contains 10% by mass or more of starch, (4) Contains 4.0% by mass or more of protein. A step of adjusting the component composition of composition (X) to satisfy the condition. (iii) The composition of step (ii) above, as shown in (5') below. (5') The dry weight moisture content must be 25% by mass or more. The step of preparing the dough composition by adjusting it to satisfy the following conditions, (iv) A step of transporting the dough composition of step (iii), A method for producing the composition according to any one of claims 1 to 25, including

27. The manufacturing method according to claim 26, wherein steps (ii) to (iii) are performed in parallel.

28. The manufacturing method according to claim 26 or 27, wherein step (ii) and / or step (iii) are performed using an extruder.

29. The manufacturing method according to any one of claims 26 to 28, wherein the extruder is a single-axis extruder or a double-axis extruder.

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