Dietary fiber-containing composition

Abstract

To provide a composition that offers a clean aftertaste, a richer overall flavor profile, and is less prone to off-flavors and grassy notes. [Solution] A composition containing low molecular weight water-soluble dietary fiber (A1) and high molecular weight water-soluble dietary fiber (A2), wherein (1) the content ratio of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) (A2 / A1) is 1.0 or less, (2) the content of low molecular weight water-soluble dietary fiber (A1) is 0.6% by mass or more, and (3) the content ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) is 7.0 or less, and the content of low molecular weight water-soluble dietary fiber (A1), high molecular weight water-soluble dietary fiber (A2), and insoluble dietary fiber (A3) is a value measured and calculated by the AOAC.2011.25 method.

Description

Technical Field

[0001] The present invention relates to a composition containing dietary fiber, a method for producing the same, and the like.

Background Art

[0002] Dietary fiber is the overall indigestible components in food that are not digested by human digestive enzymes and is contained in various foods. Dietary fiber has various useful effects, for example, promoting the excretion of bile acids made from cholesterol in the body to the outside of the body (in feces), reducing blood cholesterol levels, gently facilitating the absorption of sugar after meals, suppressing a rapid increase in blood glucose levels, increasing the amount of feces, and increasing the proportion of beneficial bacteria such as Bifidobacterium and lactic acid bacteria among the intestinal bacteria in the intestine, and improving the intestinal environment.

[0003] Patent Document 1 discloses adjusting the insoluble dietary fiber and non-digestible starch in a certain ratio in a mix for non-fermented bakery foods, and it is described that the texture is improved thereby.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In the process of advancing the research, the inventor focused on the flavor of foods containing dietary fiber, particularly the refreshing aftertaste, off-flavors, fishy odors, and the richness of the overall taste, and found that these flavors change depending on the balance of various dietary fibers. In view of the above-described effects of dietary fiber, foods that contain dietary fiber but have better flavor and thus higher palatability are desirable.

[0006] The present invention aims to provide a composition that solves any of the following: (a) an enhanced clean aftertaste, (b) an enhanced overall depth of flavor, or (c) a reduced perception of off-flavors or grassy tastes. Preferably, the invention aims to provide a composition that solves (a) and (b), or (a) and (c), or (b) and (c), and more preferably, all of (a), (b), and (c).

[0007] The present invention can address, as an additional problem to the above problem (in which case, the above problem needs to be solved), or as a substitute for the above problem (in which case, the above problem does not need to be solved), at least one selected from the group consisting of suppression of turbidity in the boiling water, suppression of stickiness of the dough during manufacturing, suppression of alcohol odor, suppression of astringency and / or bitterness, suppression of unpleasant odors derived from ingredients, improvement of the stewed feel, suppression of retort odor, suppression of grain odor, suppression of burntness deterioration odor, increase in the number of chews, promotion of saliva secretion, suppression of acetic acid or allyl isothiocyanate odor, improvement of light texture, suppression of change in texture after moisture absorption, improvement of texture after long-term storage, improvement of fluffy texture, and improvement of foaming ability of the dough composition. [Means for solving the problem]

[0008] In view of the above problems, the inventors diligently conducted research and found that a composition containing low molecular weight water-soluble dietary fiber (A1) and high molecular weight water-soluble dietary fiber (A2), wherein (1) the content ratio of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) (A2 / A1) is 1.0 or less, or (2) the content of low molecular weight water-soluble dietary fiber (A1) is 0.6% by mass or more, or (3) the content ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) is 7.0 or less, and the content of low molecular weight water-soluble dietary fiber (A1), high molecular weight water-soluble dietary fiber (A2), and insoluble dietary fiber (A3) is the value measured and calculated by the AOAC.2011.25 method, results in a composition that has a cleaner aftertaste or a stronger overall depth of flavor, or is less likely to produce off-flavors or grassy tastes. Based on this finding, the inventors conducted further research and completed the present invention. That is, the present invention encompasses the following aspects.

[0009] Item 1. Contains low molecular weight water-soluble dietary fiber (A1) and high molecular weight water-soluble dietary fiber (A2), (1) The ratio of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) (A2 / A1) is 1.0 or less. (2) The content of low molecular weight water-soluble dietary fiber (A1) is 0.6% by mass or more, (3) The ratio of insoluble dietary fiber (A3) to soluble dietary fiber (A1 + A2) (A3 / (A1 + A2)) is 7.0 or less. The content of low molecular weight water-soluble dietary fiber (A1), high molecular weight water-soluble dietary fiber (A2), and insoluble dietary fiber (A3) is measured and calculated according to the AOAC.2011.25 method. composition. Item 2. (4) The composition according to Item 1, wherein the content of high molecular weight water-soluble dietary fiber (A2) is 0.6% by mass or more. Item 3. (5) The composition according to item 1 or 2, wherein the content ratio (A3 / A1) of insoluble dietary fiber (A3) to low molecular weight water-soluble dietary fiber (A1) is 90 or less. Item 4. (6) A composition according to any one of items 1 to 3, wherein the content of insoluble dietary fiber (A3) is 0.6% by mass or more. Item 5. (7) A composition according to any one of items 1 to 4, wherein the content ratio (A3 / A2) of insoluble dietary fiber (A3) to high molecular weight water-soluble dietary fiber (A2) is 10.0 or less. Item 6. A composition according to any one of items 1 to 5, wherein the total content of water-soluble dietary fiber (A1 + A2) and insoluble dietary fiber (A3) (A1 + A2 + A3) is 3.0% by mass or more. Item 7. A composition according to any one of items 1 to 6, wherein the low molecular weight water-soluble dietary fiber (A1) contains one or more selected from the group consisting of low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin. Item 8. A composition according to any one of items 1 to 7, wherein the content ratio (A4 / A1) of the total amount (A4) of low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin to low molecular weight water-soluble dietary fiber (A1) is greater than 0.5. Item 9. A composition according to any one of items 1 to 8, comprising, as high molecular weight water-soluble dietary fiber (A2), one or more selected from the group consisting of high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin. Item 10. A composition according to any one of items 1 to 9, wherein the total content ratio (A5 / A2) of high molecular weight water-soluble dietary fiber (A2) of high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin is greater than 0.3. Item 11. A composition according to any one of items 1 to 10, wherein 70% by mass or less of the low molecular weight water-soluble dietary fiber (A1) is derived from a dietary fiber-containing food ingredient. Item 12. A composition according to any one of items 1 to 11, wherein 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from a dietary fiber-containing food ingredient. Item 13. A composition according to any one of items 1 to 12, wherein 70% by mass or more of the insoluble dietary fiber (A3) is derived from a dietary fiber-containing food ingredient. Item 14. A composition according to any one of items 1 to 13, wherein 0.1% by mass or more of the low molecular weight water-soluble dietary fiber (A1) is derived from the dietary fiber localization site. Item 15. A composition according to any one of items 1 to 14, wherein 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from the dietary fiber localization site. Item 16. A composition according to any one of items 1 to 15, wherein 0.1% by mass or more of the insoluble dietary fiber (A3) is derived from the dietary fiber localization site. Item 17. A composition according to any one of items 1 to 16, which contains one or more ingredients selected from the group consisting of grains, nuts and seeds, legumes, vegetables and fruits as a dietary fiber-containing ingredient. Item 18. A composition according to any one of items 1 to 17, comprising one or more dietary fiber localization sites selected from the group consisting of cereals, nuts and seeds, legumes, vegetables and fruits. Item 19. The composition according to item 17 or 18, wherein the cereals comprise one or more selected from the group consisting of oats, wheat, barley, millet, quinoa, and rice. Item 20. A composition according to any one of items 17 to 19, wherein the vegetables include wild plants. Item 21. A composition according to any one of items 17 to 20, wherein the vegetables include plantain. Item 22. The composition according to any one of items 17 to 21, wherein the legume comprises one or more selected from the group consisting of soybeans, chickpeas, peas, and lentils. Item 23. A composition according to any one of items 1 to 22, which contains grains. Item 24. The composition according to any one of items 1 to 23, wherein the composition is a cake, cereal, noodles, beverage, bread, biscuit, rice, or sauce. Item 25. A composition according to any one of items 1 to 24, containing 10.0% by mass or more of gluten and / or 1.0% by mass or more of egg white. Item 26. The composition according to any one of claims 1 to 25, comprising 0.1% by mass or more of inulin and / or 0.1% by mass or more of guar gum hydrolysate. Item 27. The composition according to any one of claims 1 to 26, which contains 1.0% by mass or more of soybeans. Item 28. The composition according to any one of claims 1 to 27, comprising 0.01% by mass or more of citric acid and / or 0.01% by mass or more of lactic acid and / or 0.01% by mass or more of gluconic acid. Item 29. A composition according to any one of items 1 to 28, wherein the mass ratio of low molecular weight water-soluble dietary fiber to insoluble dietary fiber is within the range of 12:88 to 75:25. Item 30. A composition according to any one of items 1 to 29, containing 0.001% by mass or more of alcohol. Item 31. A composition according to any one of items 1 to 30, containing 10 mg / 100 ml or more of tannin. Item 32. A composition according to any one of items 1 to 31, for the purpose of improving satiety, improving the oral environment, activating brain function, relieving stress, or maintaining the health of facial muscles and / or temporomandibular joint. Item 33. A method for producing any of the compositions described in items 1 to 32, (i) Steps to prepare the dough composition, (ii) The step of subjecting the dough composition of (i) above to a fermentation treatment at a temperature of 30°C or higher and 90°C or lower, and (iii) The step of heating the composition of (ii) at a temperature of 90°C or higher for 3 minutes or more. A manufacturing method that includes this. Item 34. A method for producing the composition according to any one of Items 1 to 32, comprising: (i) a step of preparing a dough composition; (ii) a step of coating the surface of the dough composition of (i) with dietary fiber; and (iii) a step of subjecting the composition of (ii) to a heat treatment at a temperature of 90°C or higher for 15 minutes or longer. A production method comprising the above steps. Item 35. A method for producing the composition according to any one of Items 1 to 32, comprising: (i) a step of preparing raw material powder; (ii) a step of kneading the prepared raw material powder of step (i) with 20% or more water; (iii) a step of steaming the dough composition after the kneading treatment of step (ii) at 80°C or higher; and (iv) a step of hot air drying the composition after the steaming treatment of step (iii) at 50°C or higher. A production method comprising the above steps. [Effect of the Invention]

[0010] According to the present invention, it is possible to provide a composition having a refreshing aftertaste, a stronger taste thickness of the overall taste, or a less noticeable off-flavor or fishy smell. [Embodiments for Carrying Out the Invention] [[ID=二十九]]

[0011] In this specification, the expressions "containing" and "comprising" include the concepts of "containing", "comprising", "consisting essentially of", and "consisting only of".

[0012] In this specification, "mass%" (= w / w%) represents the mass of the target component as a percentage of the total mass.

[0013] In this specification, "wet mass equivalent" (sometimes simply referred to as "wet mass basis") represents the content ratio of the target component in a sample, calculated by using the wet mass of the sample, which includes water, as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the percentage specifications of this invention, when simply stated as "mass %" without further specification, it represents the percentage "wet mass equivalent".

[0014] 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 "~".

[0015] In one embodiment, the present invention, Contains low molecular weight water-soluble dietary fiber (A1) and high molecular weight water-soluble dietary fiber (A2), (1) The ratio of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) (A2 / A1) is 1.0 or less. (2) The content of low molecular weight water-soluble dietary fiber (A1) is 0.6% by mass or more, (3) The ratio of insoluble dietary fiber (A3) to soluble dietary fiber (A1 + A2) (A3 / (A1 + A2)) is 7.0 or less. The content of low molecular weight water-soluble dietary fiber (A1), high molecular weight water-soluble dietary fiber (A2), and insoluble dietary fiber (A3) is measured and calculated according to the AOAC.2011.25 method. This relates to a composition (which may also be referred to as "the composition of the present invention" in this specification).

[0016] The AOAC.2011.25 method is a new method adopted in the "Japanese Food Standard Composition Table 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)," and it differs from conventional analytical methods (such as the Prosky modified method) in the components of dietary fiber measured. While conventional methods (such as the Prosky modified 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, allowing for the quantification of "low molecular weight soluble dietary fiber," "high molecular weight soluble dietary fiber," "insoluble dietary fiber," "indigestible starch," and "total dietary fiber."

[0017] The composition of the present invention contains dietary fiber. "Dietary fiber" refers to the totality of indigestible components in food that are not digested by human digestive enzymes.

[0018] The composition of the present invention contains low molecular weight water-soluble dietary fiber (A1) among dietary fibers. Furthermore, in the present invention, "low molecular weight water-soluble dietary fiber" refers to fiber with a low molecular weight, 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 low molecular weight water-soluble dietary fiber include, but are not limited to, inulin, isomaltoligosaccharides, galactooligosaccharides, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, pectin, etc. (more specifically, low molecular weight inulin, low molecular weight isomaltoligosaccharides, low molecular weight galactooligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, low molecular weight pectin, etc.).

[0019] In this invention, "low molecular weight inulin" refers to inulin that is classified as low molecular weight, 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)".

[0020] In this invention, "low molecular weight isomaltoligosaccharide" refers to isomaltoligosaccharides classified as low molecular weight, 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)".

[0021] In this invention, "low molecular weight galactooligosaccharide" refers to galactooligosaccharides classified as low molecular weight, 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)".

[0022] In this invention, "low molecular weight indigestible dextrin" refers to indigestible dextrin classified as low molecular weight, 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)".

[0023] In this invention, "low molecular weight polydextrose" refers to polydextrose classified as low molecular weight, 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)".

[0024] In this invention, "low molecular weight indigestible glucan" refers to indigestible glucans classified as low molecular weight, 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)".

[0025] In this invention, "low molecular weight isomaltodextrin" refers to isomaltodextrin classified as low molecular weight, 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)".

[0026] In this invention, "low molecular weight guar gum hydrolysate" refers to guar gum hydrolysate classified as low molecular weight, 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)".

[0027] In this invention, "low molecular weight β-glucan" refers to β-glucan classified as low molecular weight, 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)".

[0028] In this invention, "low molecular weight arabinoxylan" refers to arabinoxylan classified as low molecular weight, 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)".

[0029] In this invention, "low molecular weight pectin" refers to pectin classified as low molecular weight, 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)".

[0030] In one embodiment of the present invention, the composition of the present invention preferably contains one or more selected from the group consisting of inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, and pectin (more specifically, low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight galactooligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin) as low molecular weight water-soluble dietary fiber (A1). In this case, it is preferable that the content ratio (A4 / A1) of the total (A4) of inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, and pectin (more specifically, low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight galactooligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin) to low molecular weight water-soluble dietary fiber (A1) is greater than 0.5 (more preferably 0.6 or more, even more preferably 0.7 or more, even more preferably 0.8 or more, and especially preferably 0.9 or more). It is preferable to include the above-mentioned specific low molecular weight water-soluble dietary fiber (A1), and to increase its content ratio, as this makes off-flavors and grassy odors less noticeable. In the content ratio (A4 / A1), A4 may be derived from food ingredients or from non-food ingredients (additional components as refined products). For example, it is preferable that the amount of dietary fiber derived from the above-mentioned refined product is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more relative to A1 in the composition, as this makes it easier to obtain the effects unique to low molecular weight water-soluble fiber more dominantly.Furthermore, it is preferable that the ratio of low molecular weight water-soluble dietary fiber (A1) derived from the refined product to low molecular weight water-soluble dietary fiber (A1) derived from the unrefined raw material in the composition is (refined product A1 / unrefined raw material A1) of more than 100% by mass, or more than 120% by mass, or more than 140% by mass, or more than 160% by mass, or more than 180% by mass, or more than 200% by mass, because this makes it easier to obtain the effects unique to low molecular weight water-soluble fiber in a more dominant manner.

[0031] It is preferable to adjust the low molecular weight water-soluble dietary fiber (A1) in the composition of the present invention to a predetermined range, as this suppresses off-flavors and grassy odors. Specifically, it is preferable to have a range of, for example, 0.6% by mass or more and 30% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6% by mass or more, but it is also preferable to have 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, or 1.1% by mass or more, or 1.2% by mass or more, or 1.3% by mass or more, or 1.4% by mass or more, or 1.5% by mass or more, or 1.6% by mass or more, or 1.7% by mass or more, or 1.8% by mass or more, or 1.9% by mass or more, or 2.0% by mass or more, or 2.1% by mass or more. Mass% or more, or 2.2 mass% or more, or 2.3 mass% or more, or 2.4 mass% or more, or 2.5 mass% or more, or 2.6 mass% or more, or 2.7 mass% or more, or 2.8 mass% or more, or 2.9 mass% or more, or 3.0 mass% or more, or 3.1 mass% or more, or 3.2 mass% or more, or 3.3 mass% or more, or 3.4 mass% or more, or 3.5 mass% or more, or 3.6 mass% or more, or 3.7 mass% or more, or 3.8% by mass or more, or 3.9% by mass or more, or 4.0% by mass or more, or 4.1% by mass or more, or 4.2% by mass or more, or 4.3% by mass or more, or 4.4% by mass or more, or 4.5% by mass or more, or 4.6% by mass or more, or 4.7% by mass or more, or 4.8% by mass or more, or 4.9% by mass or more, or 5.0% by mass or more, or 5.1% by mass or more, or 5.2% by mass or more, or 5.3% by mass or more, or 5.4% by mass or more Preferably, the above, or 5.5% by mass or more, or 5.6% by mass or more, or 5.7% by mass or more, or 5.8% by mass or more, or 5.9% by mass or more, or 6.0% by mass or more, or 6.1% by mass or more, or 6.2% by mass or more, or 6.3% by mass or more, or 6.4% by mass or more, or 6.5% by mass or more, or 6.6% by mass or more, or 6.7% by mass or more, or 6.8% by mass or more, or 6.9% by mass or more, or 7.0% 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 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, or 19% by mass or less, or 18% by mass or less, or 17% by mass or less, or 16% by mass or less, or 15% by mass or less, or 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11.5% by mass or less, or 11.0% by mass or less, or 10.5% by mass or less, or 10.0% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less. In one embodiment of the present invention, from the viewpoint of further suppressing off-flavors and grassy odors, the content of low molecular weight water-soluble dietary fiber (A1) can be more preferably 3.5% by mass or more (even more preferably 4.0% by mass or more, and particularly preferably 4.5% by mass or more) and 10.7% by mass or less.

[0032] The composition of the present invention contains high molecular weight water-soluble dietary fiber (A2) among dietary fibers. Furthermore, in the present invention, "high molecular weight water-soluble dietary fiber" refers to high molecular weight fiber measured according to the AOAC.2011.25 method, in accordance with the method described in the "Analysis Manual for the Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition)". Examples of high molecular weight water-soluble dietary fiber are not limited to, but include inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, pectin, etc. (more specifically, high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight galactooligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, high molecular weight pectin, etc.).

[0033] In this invention, "high molecular weight inulin" refers to inulin that is classified as high molecular weight, 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)".

[0034] In this invention, "high molecular weight isomaltoligosaccharide" refers to isomaltoligosaccharides classified as high molecular weight, 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)".

[0035] In this invention, "high molecular weight galactooligosaccharide" refers to galactooligosaccharides classified as high molecular weight, 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)".

[0036] In this invention, "high molecular weight indigestible dextrin" refers to indigestible dextrin classified as high molecular weight, 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)".

[0037] In this invention, "high molecular weight polydextrose" refers to polydextrose classified as high molecular weight, 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)".

[0038] In this invention, "high molecular weight indigestible glucan" refers to indigestible glucans classified as high molecular weight, 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)".

[0039] In this invention, "high molecular weight isomaltodextrin" refers to isomaltodextrin classified as high molecular weight, 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)".

[0040] In this invention, "high molecular weight guar gum hydrolysate" refers to guar gum hydrolysate classified as high molecular weight, 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)".

[0041] In this invention, "high molecular weight β-glucan" refers to β-glucan classified as high molecular weight, 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)".

[0042] In this invention, "high molecular weight arabinoxylan" refers to arabinoxylan classified as high molecular weight, 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)".

[0043] In this invention, "high molecular weight pectin" refers to pectin classified as high molecular weight, 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)".

[0044] In one embodiment of the present invention, the composition of the present invention preferably contains, as high molecular weight water-soluble dietary fiber (A2), one or more selected from the group consisting of inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, and pectin (more specifically, high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight galactooligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin). In this case, the content ratio (A5 / A2) of the total (A5) of inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, and pectin (more specifically, high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight galactooligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin) to high molecular weight water-soluble dietary fiber (A2) may be greater than 0.3 (more preferably 0.5 or more, even more preferably 0.7 or more, even more preferably 0.8 or more, and especially preferably 0.9 or more). The inclusion of the above-mentioned specific high molecular weight water-soluble dietary fiber (A2), and a high proportion thereof, is preferable because it allows the taste and flavor to be perceived for a longer period. In the content ratio (A5 / A1), A5 may be derived from food ingredients or from non-food ingredients (additional component as a refined product). For example, it is preferable that the amount of dietary fiber derived from the above-mentioned refined product is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more relative to A2 in the composition, because this makes it easier to obtain the effects unique to high molecular weight water-soluble fiber more dominantly.Furthermore, it is preferable that the ratio of high molecular weight water-soluble dietary fiber (A1) derived from the refined product to high molecular weight water-soluble dietary fiber (A1) derived from the unrefined raw material in the composition is (refined product A1 / unrefined raw material A1) of more than 100% by mass, or more than 120% by mass, or more than 140% by mass, or more than 160% by mass, or more than 180% by mass, or more than 200% by mass, because this makes it easier to obtain the effects unique to high molecular weight water-soluble fiber more dominantly.

[0045] It is preferable to adjust the high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention to a predetermined range, as this allows for a longer duration of taste and flavor. Specifically, it is preferable to have a range of, for example, 0.6% by mass or more and 30% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6% by mass or more, but it is also preferable to have 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, or 1.1% by mass or more, or 1.2% by mass or more, or 1.3% by mass or more, or 1.4% by mass or more, or 1.5% by mass or more, or 1.6% by mass or more, or 1.7% by mass or more, or 1.8% by mass or more, or 1.9% by mass or more, or 2.0% by mass or more, or 2.1% by mass or more. Mass% or more, or 2.2 mass% or more, or 2.3 mass% or more, or 2.4 mass% or more, or 2.5 mass% or more, or 2.6 mass% or more, or 2.7 mass% or more, or 2.8 mass% or more, or 2.9 mass% or more, or 3.0 mass% or more, or 3.1 mass% or more, or 3.2 mass% or more, or 3.3 mass% or more, or 3.4 mass% or more, or 3.5 mass% or more, or 3.6 mass% or more, or 3.7 mass% or more, or This is 3.8% by mass or more, or 3.9% by mass or more, or 4.0% by mass or more, or 4.1% by mass or more, or 4.2% by mass or more, or 4.3% by mass or more, or 4.4% by mass or more, or 4.5% by mass or more, or 4.6% by mass or more, or 4.7% by mass or more, or 4.8% by mass or more, or 4.9% by mass or more, or 5.0% by mass or more, or 5.1% by mass or more, or 5.2% by mass or more, or 5.3% by mass or more, or 5.4% by mass Preferably, the amount is 5.5% by mass or more, or 5.6% by mass or more, or 5.7% by mass or more, or 5.8% by mass or more, or 5.9% by mass or more, or 6.0% by mass or more, or 6.1% by mass or more, or 6.2% by mass or more, or 6.3% by mass or more, or 6.4% by mass or more, or 6.5% by mass or more, or 6.6% by mass or more, or 6.7% by mass or more, or 6.8% by mass or more, or 6.9% by mass or more, or 7.0% 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 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, or 19% by mass or less, or 18% by mass or less, or 17% by mass or less, or 16% by mass or less, or 15% by mass or less, or 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11.5% by mass or less, or 11.0% by mass or less, or 10.5% by mass or less, or 10.0% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less. In one embodiment of the present invention, from the viewpoint of further extending the persistence of taste and flavor, the content of high molecular weight water-soluble dietary fiber (A2) may be more preferably 1.1% by mass or more (even more preferably 1.2% by mass or more, and particularly preferably 1.3% by mass or more) and 3.7% by mass or less (even more preferably 3.6% by mass or less, and particularly preferably 3.5% by mass or less).

[0046] In the composition of the present invention, adjusting the content ratio (A2 / A1) of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) to a predetermined range is preferable because it provides a refreshing aftertaste. Specifically, the range should be, for example, 0.01 to 1.0 on a wet mass basis. Specifically, the upper limit can be 1.0 or less, or less than 1.0, 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 0.01 or higher, or 0.02 or higher, or 0.03 or higher, or 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 0.10 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. In one embodiment of the present invention, from the viewpoint of further providing a clean aftertaste, the content ratio (A2 / A1) may be more preferably 0.02 or more and 0.9 or less (even more preferably 0.10 or more and 0.70 or less, and particularly preferably 0.20 or more and 0.50 or less).

[0047] The composition of the present invention preferably contains insoluble dietary fiber (A3) among dietary fibers. In this invention, "insoluble dietary fiber" refers to dietary fiber that is insoluble in water, and is 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 insoluble dietary fiber are not limited to, but include lignin, cellulose, hemicellulose, chitin, chitosan, etc.

[0048] If the composition of the present invention contains insoluble dietary fiber (A3), the amount of insoluble dietary fiber (A3) in the composition of the present invention may be in the range of, for example, 0.6% by mass or more and 40% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6% by mass or more, but it may also 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, or 1.1% by mass or more, or 1.2% by mass or more, or 1.3% by mass or more, or 1.4% by mass or more, or 1.5% by mass or more, or 1.6% by mass or more, or 1.7% by mass or more, or 1.8% by mass or more, or 1.9% by mass or more, or 2.0% by mass or more, or 2.1% by mass or more, or 2.2% by mass or more, or 2.3% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more. Mass% or more, or 2.6 mass% or more, or 2.7 mass% or more, or 2.8 mass% or more, or 2.9 mass% or more, or 3.0 mass% or more, or 3.1 mass% or more, or 3.2 mass% or more, or 3.3 mass% or more, or 3.4 mass% or more, or 3.5 mass% or more, or 3.6 mass% or more, or 3.7 mass% or more, or 3.8 mass% or more, or 3.9 mass% or more, or 4.0 mass% or more, or 4.1 mass% or more, or 4.2 mass% or more, or 4.3 mass% or more, or 4.4 mass% or more, or 4.5 mass% or more, and or 4.6% by mass or more, or 4.7% by mass or more, or 4.8% by mass or more, or 4.9% by mass or more, or 5.0% by mass or more, or 5.1% by mass or more, or 5.2% by mass or more, or 5.3% by mass or more, or 5.4% by mass or more, or 5.5% by mass or more, or 5.6% by mass or more, or 5.7% by mass or more, or 5.8% by mass or more, or 5.9% by mass or more, or 6.0% by mass or more, or 6.1% by mass or more, or 6.2% by mass or more, or 6.3% by mass or more, or 6.4% by mass or more, or 6.5% by mass or more, or 6.6% by mass or more, or 6.7% by mass or more, or 6.8% by mass or more, or 6.9% by mass or more, or 7.0% by mass or more, or 7.1% by mass or more, or 7.2% by mass or more, or 7.3% by mass or more, or 7.4% by mass or more, or 7.5% by mass or more, or 7.6% by mass or more, or 7.7% by mass or more, or 7.8% by mass or more, or 7.9% by mass or more, or 8.0% by mass or more, or 8.1% by mass or more, or 8.2% by mass or more, or 8.3% by mass or more, or 8.4% by mass or more, or 8.5% by mass or more, or 8.6% by mass or more, or 8.Preferably, the amount is 7% by mass or more, or 8.8% by mass or more, or 8.9% by mass or more, or 9.0% by mass or more, or 9.1% by mass or more, or 9.2% by mass or more, or 9.3% by mass or more, or 9.4% by mass or more, or 9.5% by mass or more, or 9.6% by mass or more, or 9.7% by mass or more, or 9.8% by mass or more, or 9.9% by mass or more, or 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, or 19% by mass or less, or 18% by mass or less, or 17% by mass or less, or 16% by mass or less, or 15% by mass or less, or 14% by mass or less, or 13% by mass or less, or 12% by mass or less. In one embodiment of the present invention, the content of insoluble dietary fiber (A3) may be more preferably 1.1% by mass or more (even more preferably 1.2% by mass or more, and particularly preferably 1.3% by mass or more) and 10.5% by mass or less (even more preferably 10.0% by mass or less, and particularly preferably 9.5% by mass or less).

[0049] In the composition of the present invention, it is preferable to adjust the ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) to a predetermined range, as this enhances the overall depth of flavor. Specifically, the range should be, for example, 0.001 to 7.0 in terms of wet mass. Specifically, 7.0 or less, or 6.9 or less, or 6.8 or less, or 6.7 or less, or 6.6 or less, or 6.5 or less, or 6.4 or less, or 6.3 or less, or 6.2 or less, or 6.1 or less, or 6.0 or less, or 5.9 or less, or 5.8 or less, or 5.7 or less, or 5.6 or less, or 5.5 or less, or 5.4 or less, or 5.3 or less, or 5.2 or less, or 5.1 or less, or 5.0 or less, or 4.9 or less, or 4.8 or less, or 4.7 or less, or 4.6 or less, or 4.5 or less, or 4.4 or less, or 4.3 or less, or 4.2 or less, or 4.1 or less, or 4.0 or less , or 3.9 or less, or 3.8 or less, or 3.7 or less, or 3.6 or less, or 3.5 or less, or 3.4 or less, or 3.3 or less, or 3.2 or less, or 3.1 or less, or 3.0 or less, or 2.9 or less, or 2.8 or less, or 2.7 or less, or 2.6 or less, or 2.5 or less, or 2.4 or less, or 2.3 or less, or 2.2 or less, or 2.1 or less, or 2.0 or less, or 1.9 or less, or 1.8 or less, or 1.7 or less, or 1.6 or less, or 1.5 or less, or 1.4 or less, or 1.3 or less, or 1.2 or less, or 1.1 or less, or 1.0 or less.On the other hand, the lower limit is not particularly limited, but is generally 0.001 or higher, or 0.002 or higher, or 0.003 or higher, or 0.004 or higher, or 0.005 or higher, or 0.006 or higher, or 0.007 or higher, or 0.008 or higher, or 0.009 or higher, or 0.01 or higher, or 0.02 or higher, or 0.03 or higher, or 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 0.10 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 0.2 It can be 0 or greater, or 0.21 or greater, or 0.22 or greater, or 0.23 or greater, or 0.24 or greater, or 0.25 or greater, or 0.26 or greater, or 0.27 or greater, or 0.28 or greater, or 0.29 or greater, or 0.30 or greater, or 0.31 or greater, or 0.32 or greater, or 0.33 or greater, or 0.34 or greater, or 0.35 or greater, or 0.36 or greater, or 0.37 or greater, or 0.38 or greater, or 0.39 or greater, or 0.40 or greater, or 0.41 or greater, or 0.42 or greater, or 0.43 or greater, or 0.44 or greater, or 0.45 or greater, or 0.46 or greater, or 0.47 or greater, or 0.48 or greater, or 0.49 or greater, or 0.50 or greater. In one embodiment of the present invention, from the viewpoint of further perceiving the overall depth of flavor, the content ratio (A3 / (A1+A2)) may be more preferably 0.01 to 6.0, even more preferably 0.05 to 5.0, particularly preferably 0.10 to 4.0, and especially preferably 0.30 to 1.5.

[0050] In the composition of the present invention, adjusting the ratio of insoluble dietary fiber (A3) to low molecular weight water-soluble dietary fiber (A1) (A3 / A1) to a predetermined range is preferable because it reduces the perception of astringency. Specifically, the range should be, for example, 0.01 to 90 on a wet mass basis. Specifically, 90 or below, or 89 or below, or 88 or below, or 87 or below, or 86 or below, or 85 or below, or 84 or below, or 83 or below, or 82 or below, or 81 or below, or 80 or below, or 79 or below, or 78 or below, or 77 or below, or 76 or below, or 75 or below, or 74 or below, or 73 or below, or 72 or below, or 71 or below, or 70 or below, or 69 or below, or 68 or below, or 67 or below, or 66 or below, or 65 or below, or 64 or below, or 63 or below, or 62 or below, or 61 or below, or 60 or below, or 59 or below, or 58 or below, or 57 or below, or 56 or below, or 55 or below, or 54 or below, or 53 or below, or 52 or below, or 51 or below, or 50 or below, or 49 or below, or 48 or below, or 47 or below , or 46 or less, or 45 or less, or 44 or less, or 43 or less, or 42 or less, or 41 or less, or 40 or less, or 39 or less, or 38 or less, or 37 or less, or 36 or less, or 35 or less, or 34 or less, or 33 or less, or 32 or less, or 31 or less, or 30 or less, or 29 or less, or 28 or less, or 27 or less, or 26 or less, or 25 or less, or 24 or less, or 23 or less, or 22 or less, or 21 or less, or 20 or less, or 19 or less, or 18 or less, or 17 or less, or 16 or less, or 15 or less, or 14 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9 or less, or 8 or less, or 7 or less, or 6 or less, or 5 or less, or 4 or less, or 3 or less.On the other hand, the lower limit is not particularly limited, but is generally 0.01 or higher, or 0.02 or higher, or 0.03 or higher, or 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 0.10 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 0.2 The ratio can be 5 or more, or 0.26 or more, or 0.27 or more, or 0.28 or more, or 0.29 or more, or 0.30 or more, or 0.31 or more, or 0.32 or more, or 0.33 or more, or 0.34 or more, or 0.35 or more, or 0.36 or more, or 0.37 or more, or 0.38 or more, or 0.39 or more, or 0.40 or more, or 0.41 or more, or 0.42 or more, or 0.43 or more, or 0.44 or more, or 0.45 or more, or 0.46 or more, or 0.47 or more, or 0.48 or more, or 0.49 or more, or 0.50 or more. In one embodiment of the present invention, from the viewpoint of making the astringent taste less noticeable, the content ratio (A3 / A1) may be more preferably 0.05 or more and 10 or less (even more preferably 0.10 or more and 5.0 or less, and particularly preferably 0.15 or more and 2.5 or less).

[0051] In the composition of the present invention, it is preferable to adjust the ratio of insoluble dietary fiber (A3) to high molecular weight water-soluble dietary fiber (A2) (A3 / A2) to a predetermined range, as this improves the palatability. Specifically, the range should be, for example, 0.01 to 10.0 on a wet mass basis. Specifically, this range should be 10.0 or less, or 9.9 or less, or 9.8 or less, or 9.7 or less, or 9.6 or less, or 9.5 or less, or 9.4 or less, or 9.3 or less, or 9.2 or less, or 9.1 or less, or 9.0 or less, or 8.9 or less, or 8.8 or less, or 8.7 or less, or 8.6 or less, or 8.5 or less, or 8.4 or less, or 8.3 or less, or 8.2 or less, or 8.1 or less, or 8.0 or less, or 7.9 or less, or 7.8 Below, or 7.7 or below, or 7.6 or below, or 7.5 or below, or 7.4 or below, or 7.3 or below, or 7.2 or below, or 7.1 or below, or 7.0 or below, or 6.9 or below, or 6.8 or below, or 6.7 or below, or 6.6 or below, or 6.5 or below, or 6.4 or below, or 6.3 or below, or 6.2 or below, or 6.1 or below, or 6.0 or below, or 5.9 or below, or 5.8 or below, or 5.7 or below, or 5.6 or below, or 5.5 or below Below, or 5.4 or less, or 5.3 or less, or 5.2 or less, or 5.1 or less, or 5.0 or less, or 4.9 or less, or 4.8 or less, or 4.7 or less, or 4.6 or less, or 4.5 or less, or 4.4 or less, or 4.3 or less, or 4.2 or less, or 4.1 or less, or 4.0 or less, or 3.9 or less, or 3.8 or less, or 3.7 or less, or 3.6 or less, or 3.5 or less, or 3.4 or less, or 3.3 or less, or 3.2 or less , or 3.1 or less, or 3.0 or less, or 2.9 or less, or 2.8 or less, or 2.7 or less, or 2.6 or less, or 2.5 or less, or 2.4 or less, or 2.3 or less, or 2.2 or less, or 2.1 or less, or 2.0 or less, or 1.9 or less, or 1.8 or less, or 1.7 or less, or 1.6 or less, or 1.5 or less, or 1.4 or less, or 1.3 or less, or 1.2 or less, or 1.1 or less, or 1.0 or less.On the other hand, the lower limit is not particularly limited, but is generally 0.01 or higher, or 0.02 or higher, or 0.03 or higher, or 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 0.10 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 0.2 The content ratio can be 5 or more, or 0.26 or more, or 0.27 or more, or 0.28 or more, or 0.29 or more, or 0.30 or more, or 0.31 or more, or 0.32 or more, or 0.33 or more, or 0.34 or more, or 0.35 or more, or 0.36 or more, or 0.37 or more, or 0.38 or more, or 0.39 or more, or 0.40 or more, or 0.41 or more, or 0.42 or more, or 0.43 or more, or 0.44 or more, or 0.45 or more, or 0.46 or more, or 0.47 or more, or 0.48 or more, or 0.49 or more, or 0.50 or more. In one embodiment of the present invention, from the viewpoint of improving palatability, the content ratio (A3 / A2) may be more preferably 0.05 or more and 9.0 or less (even more preferably 0.10 or more and 8.0 or less, and particularly preferably 1.0 or more and 7.0 or less).

[0052] The total content (A1+A2+A3) of water-soluble dietary fiber (A1+A2) and insoluble dietary fiber (A3) in the composition of the present invention may be in the range of, for example, 3.0% by mass or more and 40% by mass or less on a wet mass basis. Specifically, it may be 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less.On the other hand, the lower limit is not particularly limited, but is generally 3.0% by mass or more, or 3.1% by mass or more, or 3.2% by mass or more, or 3.3% by mass or more, or 3.4% by mass or more, or 3.5% by mass or more, or 3.6% by mass or more, or 3.7% by mass or more, or 3.8% by mass or more, or 3.9% by mass or more, or 4.0% by mass or more, or 4.1% by mass or more, or 4.2% by mass or more, or 4.3% by mass or more, or 4.4% by mass or more, or 4.5% by mass or more, or 4.6% by mass or more. Above, or 4.7% by mass or more, or 4.8% by mass or more, or 4.9% by mass or more, or 5.0% by mass or more, or 5.1% by mass or more, or 5.2% by mass or more, or 5.3% by mass or more, or 5.4% by mass or more, or 5.5% by mass or more, or 5.6% by mass or more, or 5.7% by mass or more, or 5.8% by mass or more, or 5.9% by mass or more, or 6.0% by mass or more, or 6.1% by mass or more, or 6.2% by mass or more, or 6.3% by mass or more, or 6.4% by mass or more, or 6.5% by mass or more, or 6.6% by mass or more, or 6.7% by mass or more, or 6.8% by mass or more, or 6.9% by mass or more, or 7.0% by mass or more, or 7.1% by mass or more, or 7.2% by mass or more, or 7.3% by mass or more, or 7.4% by mass or more, or 7.5% by mass or more, or 7.6% by mass or more, or 7.7% by mass or more, or 7.8% by mass or more, or 7.9% by mass or more, or 8.0% by mass or more, or 8.1% by mass or more, or 8.2% by mass or more, or 8.3% by mass It can be % by weight or more, or 8.4% by mass or more, or 8.5% by mass or more, or 8.6% by mass or more, or 8.7% by mass or more, or 8.8% by mass or more, or 8.9% by mass or more, or 9.0% by mass or more, or 9.1% by mass or more, or 9.2% by mass or more, or 9.3% by mass or more, or 9.4% by mass or more, or 9.5% by mass or more, or 9.6% by mass or more, or 9.7% by mass or more, or 9.8% by mass or more, or 9.9% by mass or more, or 10.0% by mass or more.

[0053] The content of various dietary fibers in the composition of the present invention is measured according to the method described in the "Standard Tables of Food Composition in Japan 2020 (8th Revised Edition) (February 2022)" and the AOAC.2011.25 method. The specific procedure is as shown in Test Example 1 below.

[0054] The composition of the present invention contains a dietary fiber raw material. Examples of dietary fiber raw materials include dietary fiber-containing food ingredients and refined dietary fiber products. When using the refined products, the timing of adding the dietary fiber to the composition is not particularly limited. Examples of such timing include during the production of the composition, after the production of the composition, before consumption, and during consumption. After adding the dietary fiber to the food, it is preferable to mix the food as needed so that the components of the composition are dispersed as uniformly as possible in the food.

[0055] Any food ingredient that can be consumed can be used as a dietary fiber-containing ingredient. Various food ingredients can be used as dietary fiber-containing ingredients, preferably biological ingredients, and more preferably plant-based ingredients.

[0056] As plant-based raw materials, in addition to plant-based ingredients listed in the food group classification of the Japanese Food Standard Composition Table 2020 Edition (8th Revised Edition), wild grasses commonly eaten as vegetables (such as plantain, bracken, butterbur, and mugwort) can also be used. Examples of plant-based raw materials include 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 the edible or inedible part. Among the above plant-based raw materials, grains, nuts and seeds, beans, vegetables, and fruits are preferred.

[0057] Any grains used in food or processed grains therein (including those that have undergone pre-treatment such as heating, removing scum, peeling, ripening, salting, hulling, or fermentation) can be used, but corn, rice, wheat, barley, sorghum, oats, rye, rye, buckwheat, fonio, quinoa, barnyard millet, foxtail millet, proso millet, giant corn, sugarcane, and amaranth are particularly recommended. Among these, rice (especially brown rice and black rice), wheat, barley, and oats are preferred. Note that each of the above ingredients can be used regardless of whether it is the edible or inedible part.

[0058] In the present invention, "grains" refers to grains other than the major grains of rice, wheat, and barley, as mentioned above, and is a concept that also includes pseudograins other than so-called grass grains (Amaranthaceae, Amaranthaceae). When grains are used in the composition of the present invention, the type of grain used is not limited, but it is preferable that it be at least one type of grain selected from the group consisting of grasses, Amaranthaceae, and Amaranthaceae, and more preferably grasses. Specific examples of grains, though not limited to these, include millet, barnyard millet, foxtail millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa.

[0059] Any nuts and seeds that are consumed or processed therein (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, skin processing, or juicing) can be used, but 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 are particularly noteworthy. Among these, almonds, cashews, macadamia nuts, pistachios, hazelnuts, and coconuts are particularly noteworthy. Furthermore, all of the above ingredients can be used regardless of whether they are edible or inedible.

[0060] As for legumes, any legumes or processed products thereof that are used in food and drink (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, and skin processing, with okara powder being particularly preferred) can be used, but especially kidney beans, red kidney beans, white kidney beans, black beans, pinto beans, tiger beans, lima beans, red beans, peas, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, and edamame (soybeans harvested in their pods while still immature) can be used, but particularly kidney beans, red kidney beans, white kidney beans, black beans, pinto beans, tiger beans, lima beans, red beans, green beans, soybeans, and edamame (soybeans harvested in their pods while still immature). These include things like chickpeas, lentils, flat beans, lentils, peanuts, lupine beans, grass peas, carob, twisted cudweed, broad cudweed, coffee beans, cocoa beans, Mexican flying bean, black nut, moss bean, teparie bean, bamboo bean, hyacinth bean, horse gram, bambara bean, zeocarpa bean, sword bean, upright sword bean, cluster bean, winged bean, hummus bean, lupine, tamarind, and amaranth.

[0061] As for vegetables, any vegetables or processed products thereof that are used for food and drink (including those that have undergone pre-treatment such as cooking, removing bitterness, 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 grown 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, and 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, bamboo shoots, etc.

[0062] As for fruits, any fruits or processed products thereof that are consumed (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, or peel processing) can be used, but particularly noteworthy are 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.

[0063] Any type of root vegetable that is consumed as food or processed from them (including those that have undergone pre-treatment such as heating, removing bitterness, peeling, ripening, salting, or skin processing) can be used, but particularly noteworthy examples include sweet potato, cassava, yacon, taro, Japanese taro, konjac, Polynesian arrowroot, potato, purple sweet potato, Jerusalem artichoke, dogtooth violet, yam, wild yam, Chinese yam, and kudzu.

[0064] As for mushrooms, any mushrooms that are consumed 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 recommended are shiitake, matsutake, wood ear mushrooms, maitake, bracket fungi, oyster mushrooms, king oyster mushrooms, enoki mushrooms, shimeji, oak mushrooms, button mushrooms, nameko, mitsuke, husk mushrooms, and tangerine mushrooms.

[0065] Refined dietary fiber products have a dietary fiber content of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more. Examples of refined products include water-soluble dietary fiber, such as inulin, isomaltoligosaccharide, galactooligosaccharide, indigestible dextrin, polydextrose, indigestible glucan, isomaltodextrin, guar gum hydrolysate, β-glucan, arabinoxylan, and pectin. More specifically, examples include low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight galactooligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, low molecular weight pectin, high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight galactooligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin. As refined dietary fiber products, inulin and isomaltoligosaccharide are particularly preferred.

[0066] For example, by using a refined product containing 50% or more by mass of water-soluble dietary fiber (especially low molecular weight water-soluble dietary fiber (A1), more specifically low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, or low molecular weight guar gum hydrolysate) of the total amount of dietary fiber (especially A1 + A2 + A3), the dietary fiber ratio can be adjusted, making it easier to obtain the effects specific to low molecular weight water-soluble dietary fiber.

[0067] Furthermore, it is preferable that the total amount of water-soluble dietary fiber derived from the refined product (especially the low molecular weight water-soluble dietary fiber (A1) content) in the composition is 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, relative to the total amount of water-soluble dietary fiber in the composition (especially the low molecular weight water-soluble dietary fiber (A1) content). Furthermore, it is preferable that the ratio of the low molecular weight water-soluble dietary fiber (A1) content derived from the refined product (refined product-derived A1 / unrefined raw material-derived A1) in the composition to the low molecular weight water-soluble dietary fiber (A1) content derived from the unrefined raw material is more than 100% by mass or more, or more than 120% by mass or more, or more than 140% by mass or more, or more than 160% by mass or more, or more than 180% by mass or more, or more than 200% by mass, relative to the total amount of water-soluble dietary fiber in the composition (especially the low molecular weight water-soluble dietary fiber (A1) content).

[0068] Dietary fiber ingredients can be used individually or in combination of two or more types.

[0069] In the beverage of the present invention, while one type of dietary fiber ingredient can be used alone, it is preferable to use two or more types to prevent the balance from being disrupted by masking only specific tastes and aromas.

[0070] In the composition of the present invention, the dietary fiber may be the dietary fiber in a dietary fiber-containing food ingredient, or it may be the dietary fiber in a refined product. For example, by removing components other than dietary fiber and using a refined product that contains 50% by mass or more of total dietary fiber in the food ingredient, the effects derived from dietary fiber can be more easily obtained.

[0071] In the composition of the present invention, it is preferable that 70% by mass or less of the low molecular weight water-soluble dietary fiber (A1) is derived from a dietary fiber-containing food ingredient, that is, 70% by mass or less of the low molecular weight water-soluble dietary fiber (A1) in the composition of the present invention is the low molecular weight water-soluble dietary fiber (A1) contained in the dietary fiber-containing food ingredient blended into the composition of the present invention. The upper limit of the above percentage can preferably be 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. The lower limit of the above percentage can preferably be 0.0% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, or 1.0% by mass or more.

[0072] In the composition of the present invention, it is preferable that 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from a dietary fiber-containing food ingredient, that is, 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention is high molecular weight water-soluble dietary fiber (A2) contained in a dietary fiber-containing food ingredient blended into the composition of the present invention. The lower limit of the above percentage can preferably be 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit of the above percentage can preferably be 100% by mass or less.

[0073] In the composition of the present invention, it is preferable that 70% by mass or more of the insoluble dietary fiber (A3) is derived from a dietary fiber-containing food ingredient, that is, 70% by mass or more of the insoluble dietary fiber (A3) in the composition of the present invention is insoluble dietary fiber (A3) contained in a dietary fiber-containing food ingredient blended into the composition of the present invention. The lower limit of the above percentage can preferably be 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. The upper limit of the above percentage can preferably be 100% by mass or less.

[0074] In the composition of the present invention, the dietary fiber may also be the dietary fiber located at the dietary fiber localization site in a dietary fiber-containing food ingredient.

[0075] A dietary fiber localized site refers to a part of a dietary fiber-containing food (e.g., a plant-based ingredient) that has a relatively higher proportion of dietary fiber than the edible portion. For example, in a dry state, a dietary fiber localized site typically has a dietary fiber content that is, for example, 1.1 times, 1.2 times, 1.3 times, 1.4 times, 1.5 times, 1.6 times, 1.7 times, 1.8 times, 1.9 times, or 2.0 times higher than that of the edible portion. For example, in legumes, the seed coat (more specifically, the insoluble dietary fiber localized site) has a relatively higher dietary fiber content than the edible portion (cotyledon), and in grains, the bran (more specifically, the insoluble dietary fiber localized site) has a relatively higher dietary fiber content than the edible portion. Furthermore, in plantain, a wild plant commonly used for food, the seed coat (plantain seed coat or psyllium husk) corresponds to the localized site of dietary fiber (more specifically, the localized site of soluble and insoluble dietary fiber). In particular, the plantain seed coat is preferable from a nutritional standpoint because it contains both insoluble and soluble dietary fiber.

[0076] In the composition of the present invention, it is preferable that 0.1% by mass or more of the low molecular weight water-soluble dietary fiber (A1) originates from the dietary fiber localization site, that is, 0.1% by mass or more of the low molecular weight water-soluble dietary fiber (A1) in the composition of the present invention is the low molecular weight water-soluble dietary fiber (A1) contained in the dietary fiber localization site of the dietary fiber-containing food ingredient blended into the composition of the present invention. The lower limit of the above percentage can preferably be 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, or 4.0% by mass or more. The upper limit of the above percentage can preferably be 10% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, or 7.0% by mass or less.

[0077] In the composition of the present invention, it is preferable that 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) originates from the dietary fiber localization site, that is, 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention is the high molecular weight water-soluble dietary fiber (A2) contained in the dietary fiber localization site of the dietary fiber-containing food ingredient blended into the composition of the present invention. The lower limit of the above percentage can preferably be 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, or 4.0% by mass or more. The upper limit of the above percentage can preferably be 10% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, or 7.0% by mass or less.

[0078] In the composition of the present invention, it is preferable that 0.1% by mass or more of the insoluble dietary fiber (A3) originates from the dietary fiber localization site, that is, 0.1% by mass or more of the insoluble dietary fiber (A3) in the composition of the present invention is insoluble dietary fiber (A3) contained in the dietary fiber localization site of the dietary fiber-containing food ingredient blended into the composition of the present invention. The lower limit of the above percentage can preferably be 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, or 4.0% by mass or more. The upper limit of the above percentage can preferably be 10% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, or 7.0% by mass or less.

[0079] The composition of the present invention is intended as a food composition, and its form is not particularly limited as long as it is suitable for direct consumption or for use in the preparation of foods to be consumed directly. For example, it may be solid, paste-like, liquid, gel-like, or a combination of these forms.

[0080] The composition of the present invention may have its total wet-mass moisture content adjusted to a predetermined amount. Specifically, when the wet-mass moisture content is 60% by mass or less, a moist feeling can be perceived. Furthermore, when the wet-mass moisture content exceeds 60% by mass, a pleasant flavor spreads throughout the mouth. For example, the total wet-mass moisture content of the composition may be greater than 0.1% by mass and 100% by mass or less, and its content can be adjusted according to the above objectives.

[0081] <Moisture content converted to wet mass> In this invention, the moisture content of a food composition on a wet mass basis refers to the ratio of the amount of water in the food composition to the total amount of the food composition. This value is measured by heating to 90°C using a reduced-pressure heating drying method, in accordance with the Japanese Standard Tables of Food Composition 2020 Edition (8th 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 activated, and the sample is dried for a certain period of time at a predetermined reduced pressure. The vacuum pump is then stopped, dry air is sent in 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 (moisture content on a wet mass basis) (mass %) is calculated as (W1-W2) / (W1-W0). Furthermore, the dry weight of the sample can be measured by determining (W2 - W0).

[0082] The composition of the present invention can be, for example, a processed grain product, a beverage, or the like.

[0083] Processed grain products refer to food and beverages manufactured by processing the aforementioned grains, and specifically include cakes, cereals, noodles, bread, biscuits, rice dishes, sauces, etc.

[0084] "Cereals" refers to foods made from grains such as corn, wheat, oats, barley, and rice (brown rice) that have been processed by heating to make them easy to eat, such as by crushing them into thin flakes, puffing them up, mixing them into sheets and then crushing them, and making them suitable for long-term storage. In this invention, "granola" refers to a food made by adding sugar to "cereals," which are processed grain foods, and baking them. The granola of this invention includes cereals coated with a coating layer, and dietary fiber can be sprinkled on the surface to localize it.

[0085] "Noodles" are foods made primarily from flours of grains such as wheat flour, rice flour, buckwheat flour, and beans, which are shaped and processed into noodle-like, flat, or ribbon-like forms, and then cooked by boiling, simmering, or steaming. Examples include pasta, Chinese noodles, udon, Inaniwa udon, kishimen, hoto, suito, hiyamugi, somen, soba, sobagaki, vermicelli, pho, cold noodles, and glass noodles. The noodles of the present invention can have dietary fiber kneaded into the dough.

[0086] "Bread" refers to food products that are made primarily from grain flours such as wheat flour, whole wheat flour, rice flour, buckwheat flour, and beans, with yeast added, or by kneading these with water, salt, fruits, vegetables, eggs and their processed products, sugars, edible oils and fats, etc., and then baking the fermented product, with a moisture content of 10% or more. Examples include white bread, hot dog buns, buns, hardtack, French bread, rye bread, whole wheat bread, raisin bread, rolls, croissants, walnut bread, English muffins, and naan. The bread products of the present invention can have dietary fiber kneaded into the dough.

[0087] "Biscuits" refers to food products made using wheat flour, sugars, edible oils and fats, and salt as raw materials, with starch, dairy products, egg products, leavening agents, and other raw materials added as needed, and manufactured using a mixer, molding machine, and biscuit oven. Examples include biscuits (including cookies), crackers (including hardtack and pretzels), biscuits, sliced ​​bread, pies, and processed products thereof. The biscuits of the present invention can have dietary fiber kneaded into the dough.

[0088] "Rice dishes" are not particularly limited as long as they are made from cooked raw rice, and include, for example, white rice, sushi rice (vinegared rice), red bean rice, pilaf, fried rice, mixed rice, and sticky rice. "Rice" can refer to non-glutinous rice, glutinous rice, pre-washed rice with different milling degrees, brown rice, black rice, etc. In addition to these, dishes made by combining these rice dishes with other ingredients can also be included, such as sushi, chirashi sushi, curry rice, donburi (rice bowls), fried rice, and Tenshinhan (crab omelet over rice).

[0089] "Sauces" refer to paste-like or liquid foods containing ingredients and liquid components. Examples include curry sauce, bolognese sauce, demi-glace sauce, Hayashi rice sauce, cream sauce, and Chinese sauce.

[0090] "Cakes" are foods made by using flour from grains such as wheat flour, whole wheat flour, rice flour, buckwheat flour, and beans as the main ingredient, mixing it with auxiliary ingredients such as eggs, sugar, milk, butter, baking powder, and baking soda to form a dough composition, and then baking it. Examples include waffles, Baumkuchen, sponge cake, chiffon cake, pound cake, cupcakes, muffins, pancakes, dorayaki, and taiyaki. The cakes of the present invention can have dietary fiber kneaded into the dough.

[0091] Examples of beverages include tea-based beverages (e.g., black tea, oolong tea, rooibos tea, fruit tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea, etc.), vinegar-based beverages (grain vinegar beverages, fruit vinegar beverages, fruit juice-infused vinegar beverages, etc.), vegetable beverages (e.g., tomato, carrot, pumpkin juices, smoothies, green juice, etc.), soft drinks (e.g., sports drinks, lemonade and other ades, fruit-flavored drinks), carbonated drinks, jelly drinks, grain beverages (e.g., grain beverages mainly made from rice, soy milk, almonds, etc.), coffee beverages, and alcoholic beverages (e.g., beer, sparkling wine and other beer-flavored beverages, fruit wine, sake and other brewed alcoholic beverages, shochu, whiskey, brandy and other distilled spirits, liqueurs and other mixed alcoholic beverages made by mixing distilled spirits with sugars and other adjuncts, and cocktails, fizzes, chuhai, etc., to which fruit juice, flavorings, and carbon dioxide are added).

[0092] The compositions of the present invention may contain other raw materials depending on the type of composition. Other raw materials include water, sugars (including high-intensity sweeteners), crushed products obtained by processing fruits and vegetables such as cutting or grinding (juice (fruit juice or vegetable juice), puree, paste, etc.), flavorings, vinegar, salt, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings (or acidulants), acidulants, flavoring ingredients, umami seasonings, alcoholic beverages, oils and fats, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers, colorings, calcium salts, and ingredients. The combination and content of these other raw materials are not particularly limited and can be appropriately set depending on the type of food or beverage.

[0093] In the case where the composition of the present invention is a solid composition used for consumption in a liquid-heated cooking application (particularly a paste-like composition used for consumption after heating in a liquid), the inclusion of gluten or egg white in a certain proportion suppresses the turbidity of the boiling water, resulting in a composition with a desirable appearance (Embodiment 1).

[0094] In this invention, "gluten" refers to a general term for gluten-like proteins, which are typically formed when glutelin (typically glutenin derived from wheat) and gliadin, a type of protein refined from the endosperm of grains, absorb water and link together in a network-like structure.

[0095] The properties of the heat-treated gluten of the present invention may be in a state containing moisture or in a dried state. Furthermore, the form is not limited and may be refined or contained in grains, but from the viewpoint of availability and ease of handling, it is preferable that it be refined from various grains, and more preferably in the form of dried pellets, granules, or powder, and from the viewpoint of ease of handling in the heat treatment described later, it is especially preferable that it be in the form of powder.

[0096] The raw materials from which gluten is derived in the present invention are not particularly limited, and may be gluten contained in various grains, gluten refined from various grains mixed together, or gluten-containing grains mixed with refined gluten. However, from the viewpoint of availability and ease of handling, the gluten in the present invention is preferably derived from wheat, and may be gluten contained in wheat flour, but it is more preferably gluten refined from wheat flour. It should be noted that refinement does not necessarily mean a purity of 100%, and from a practical standpoint, a purity of 80% or higher is sufficient as a guideline.

[0097] The gluten concentration in the composition of the present invention may be in the range of, for example, 10.0% by mass or more and 14.0% by mass or less. Specifically, the lower limit is usually 10.0% by mass or more, but 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, 11.0% by mass or more, 11.1% by mass or more, 11.2% by mass or more, 11.3% by mass or more, 11.4% by mass or more, 11.5% by mass or more, 11.6% by mass or more, 11.7% by mass or more, 11.8% by mass or more, 11.9% by mass or more, or 12.0% by mass or more is preferred. On the other hand, the upper limit is not particularly limited, but it can be 14.0% by mass or less, or 13.9% by mass or less, or 13.8% by mass or less, or 13.7% by mass or less, or 13.6% by mass or less, or 13.5% by mass or less, or 13.4% by mass or less, or 13.3% by mass or less, or 13.2% by mass or less, or 13.1% by mass or less, or 13.0% by mass or less.

[0098] The concentration of egg white in the composition of the present invention may be in the range of, for example, 1.0% by mass or more and 4.0% by mass or less. Specifically, the lower limit is usually 1.0% by mass or more, but 1.1% by mass or more, 1.2% by mass or more, 1.3% by mass or more, 1.4% by mass or more, 1.5% by mass or more, 1.6% by mass or more, 1.7% by mass or more, 1.8% by mass or more, 1.9% by mass or more, 2.0% by mass or more, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, 2.8% by mass or more, 2.9% by mass or more, or 3.0% by mass or more is preferred. On the other hand, the upper limit is not particularly limited, but it can be 5.0% by mass or less, or 4.9% by mass or less, or 4.8% by mass or less, or 4.7% by mass or less, or 4.6% by mass or less, or 4.5% by mass or less, or 4.4% by mass or less, or 4.3% by mass or less, or 4.2% by mass or less, or 4.1% by mass or less, or 4.0% by mass or less.

[0099] In this invention, "heat cooking" generally refers to a cooking method that raises the temperature of food by applying heat directly using fire or microwaves, or indirectly through a medium such as water or air. Generally, it refers to cooking at a heating temperature of, for example, 80°C to 99°C for a period of time of, for example, 1 minute to 60 minutes. Examples of such heat cooking methods include, but are not limited to, grilling, boiling, stir-frying, and steaming.

[0100] When the composition of the present invention is a solid composition (for example, noodles made by extruding a dough composition, or breads, cakes, biscuits, etc. made by baking a dough composition), the inclusion of okara powder in a certain proportion suppresses the alcohol odor, resulting in a desirable composition (Embodiment 2).

[0101] In the present invention, "okara powder" refers to a powder obtained by heating raw soybeans by steaming or boiling, grinding them, pressing them to extract soy milk, drying the resulting solid with hot air, and then grinding it in a pulverizer. The concentration of okara powder in the composition of the present invention may be in the range of, for example, 1.0% by mass or more and 30% by mass or less. More specifically, the lower limit is usually 1.0% by mass or more, but it may also be 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it may be 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less.

[0102] If the composition of the present invention contains an organic acid (e.g., acetic acid, citric acid, lactic acid, gluconic acid), the amount is, for example, 0.001 to 10% by mass based on 100% by mass of the composition of the present invention. From the viewpoint of flavor, the content is, for example, 0.003 to 7.0% by mass, preferably 0.01 to 5.0% by mass. The timing of adding acetic acid to the composition is not particularly limited. Possible timings include, for example, during food production, after food production, before consumption, during consumption, etc.

[0103] In this invention, "solid" means having a degree of solidity that allows it to maintain its shape even after being heated.

[0104] In the present invention, "paste-like composition" refers to a food composition prepared by kneading food ingredients, more preferably a food composition prepared by kneading food ingredients derived from edible plants, and even more preferably a food composition prepared by kneading edible plants. .

[0105] The dietary fiber used in the compositions of the present invention (particularly noodles, cakes, cereals, and beverages) can be any type of dietary fiber exemplified in this invention, but inulin is particularly preferred. By adjusting the amount of inulin in the compositions of the present invention to a predetermined range, it is possible to enhance the refreshing aftertaste, enhance the overall depth of flavor, or make off-flavors and grassy tastes less noticeable. Furthermore, in particular, if the composition of the present invention is noodles, it suppresses turbidity of the boiling water; if it is noodles, bread, or cakes, it suppresses stickiness of the dough during manufacturing; if it is cakes, it suppresses alcohol odor; if it is a beverage, it suppresses astringency and / or bitterness; if it is a sauce, it suppresses unpleasant odors derived from ingredients; if it is a sauce, it improves the feeling of simmering; if it is rice, it suppresses retort odor; if it is bread, cookies, or cereals, it suppresses grain odor; or if it is bread, cookies, or cereals, it makes them less likely to burn; or if it is noodles or cakes... In the case of cakes, this is preferable because it can suppress the odor of spoilage, increase the number of chews, promote saliva secretion, suppress the odor of acetate / allyl isothiocyanate in the case of rice dishes, improve the light texture in the case of cookies, suppress changes in texture after moisture is added in the case of cakes, improve the texture after long-term storage in the case of cakes, improve the fluffy texture in the case of cakes, or improve the foaming ability of the dough composition in the case of bread and cakes. Specifically, it is preferable if the amount is in the range of 0.6% by mass or more and 20% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6 mass% or more, but it can also be 0.7 mass% or more, or 0.8 mass% or more, or 0.9 mass% or more, or 1.0 mass% or more, or 1.1 mass% or more, or 1.2 mass% or more, or 1.3 mass% or more, or 1.4 mass% or more, or 1.5 mass% or more, or 1.6 mass% or more, or 1.7 mass% or more, or 1.8 mass% or more, or 1.9 mass% or more, or 2.0 mass% or more, or 2.1 mass% or more, or 2.2 mass% or more, or 2.3 mass% or more, or 2.4 mass% or more, or 2.5 mass Preferably, the amount is % or more, or 2.6% by mass or more, or 2.7% by mass or more, or 2.8% by mass or more, or 2.9% by mass or more, or 3.0% by mass or more, or 3.1% by mass or more, or 3.2% by mass or more, or 3.3% by mass or more, or 3.4% by mass or more, or 3.5% by mass or more, or 3.6% by mass or more, or 3.7% by mass or more, or 3.8% by mass or more, or 3.9% by mass or more, or 4.0% by mass or more, or 4.1% by mass or more, or 4.2% by mass or more, or 4.3% by mass or more, or 4.4% by mass or more, or 4.5% by mass or more.On the other hand, the upper limit is not particularly limited, but it can be 20% by mass or less, or 19% by mass or less, or 18% by mass or less, or 17% by mass or less, or 16% by mass or less, or 15% by mass or less, or 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less, or 19% by mass or less, or 18% by mass or less, or 17% by mass or less, or 16% by mass or less, or 15% by mass or less, or 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less, or 9.0% by mass or less. In one embodiment of the present invention, the inulin content may be more preferably 3.5% by mass or more (even more preferably 4.0% by mass or more, particularly preferably 4.5% by mass or more) and 10.0% by mass or less.

[0106] The dietary fiber used in the compositions of the present invention (especially cakes) can be any of the types of dietary fiber exemplified in this invention, but isomaltoligosaccharide is particularly preferred. By adjusting the isomaltoligosaccharide in the compositions of the present invention to a predetermined range, it is possible to enhance the refreshing aftertaste, enhance the overall depth of flavor, or make off-flavors and grassy tastes less noticeable. Furthermore, in particular, if the composition of the present invention is noodles, it suppresses turbidity of the boiling water; if it is noodles, bread, or cakes, it suppresses stickiness of the dough during manufacturing; if it is cakes, it suppresses alcohol odor; if it is a beverage, it suppresses astringency and / or bitterness; if it is a sauce, it suppresses unpleasant odors derived from ingredients; if it is a sauce, it improves the feeling of simmering; if it is rice, it suppresses retort odor; if it is bread, cookies, or cereals, it suppresses grain odor; or if it is bread, cookies, or cereals, it makes them less likely to burn; or if it is noodles or cakes... In the case of cakes, this is preferable because it can suppress the odor of spoilage, increase the number of chews, promote saliva secretion, suppress the odor of acetate / allyl isothiocyanate in the case of rice dishes, improve the light texture in the case of cookies, suppress changes in texture after moisture is added in the case of cakes, improve the texture after long-term storage in the case of cakes, improve the fluffy texture in the case of cakes, or improve the foaming ability of the dough composition in the case of bread and cakes. Specifically, it is preferable if the amount is in the range of 0.6% by mass or more and 30% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6% by mass or more, but preferably 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 5.5% by mass or more, or 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 7.5% by mass or more, or 8.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 30% by mass or less, or 27% by mass or less, or 24% by mass or less, or 21% by mass or less, or 18% by mass or less, or 15% by mass or less, or 14% by mass or less. In one embodiment of the present invention, the isomaltoligosaccharide content may be more preferably 5.0% by mass or more (even more preferably 7.0% by mass or more, and particularly preferably 9.0% by mass or more) and 20% by mass or less.

[0107] The dietary fiber used in the compositions of the present invention (especially rice dishes and cookies) can be any type of dietary fiber exemplified in this invention, but indigestible dextrin is particularly preferred. By adjusting the amount of indigestible dextrin in the compositions of the present invention to a predetermined range, it is possible to enhance the refreshing aftertaste, enhance the overall depth of flavor, or make off-flavors and grassy tastes less noticeable.

[0108] Furthermore, in particular, if the composition of the present invention is noodles, it suppresses turbidity of the boiling water; if it is noodles, bread, or cakes, it suppresses stickiness of the dough during manufacturing; if it is cakes, it suppresses alcohol odor; if it is a beverage, it suppresses astringency and / or bitterness; if it is a sauce, it suppresses unpleasant odors derived from ingredients; if it is a sauce, it improves the feeling of simmering; if it is rice dishes, it suppresses retort odor; if it is bread, cookies, or cereals, it suppresses grain odor; or if it is bread, cookies, or cereals, it suppresses burnt odor In the case of meat, noodles, or cakes, it is preferable because it can suppress the odor of spoilage, increase the number of chews in the case of cakes, promote saliva secretion in the case of cakes, suppress the odor of acetate / allyl isothiocyanate in the case of rice dishes, suppress the odor of allyl isothiocyanate in the case of rice dishes, improve the light texture in the case of cookies, suppress changes in texture after moisture is added in the case of cakes, improve the texture after long-term storage in the case of cakes, or improve the fluffy texture in the case of cakes. Specifically, it is preferable that the amount is in the range of 0.6% by mass or more and 10% by mass or less on a wet mass basis. Specifically, the lower limit is usually 0.6% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 10% by mass or less, 8.0% by mass or less, or 6.0% by mass or less. In one embodiment of the present invention, the content of indigestible dextrin can be more preferably 1.0% by mass or more (even more preferably 1.5% by mass or more) and 5.0% by mass or less.

[0109] The composition of the present invention, even if it contains alcohol, has suppressed alcohol odor and is therefore a preferred composition (Aspect 3).

[0110] The method of incorporating alcohol in the composition of the present invention is not particularly limited and may be derived from raw materials such as food ingredients, or it may be vaporized, added, or sprayed. In particular, a composition in which gaseous alcohol (especially ethanol) is filled into a sealed container and absorbed to a specific alcohol concentration is more useful in the present invention because the alcohol is localized near the surface of the composition compared to the inside of the composition, which is more likely to cause problems when consumed. Therefore, the present invention is more useful in a sealed container (especially one with an ethyl alcohol gas permeability of a certain level or less, more specifically 10 g / m³). 2 The composition may be one in which an alcohol vaporizer (particularly an ethanol vaporizer) is enclosed in a container (preferably one using packaging material that keeps temperatures below 30°C for 24 hours), and the alcohol concentration is adjusted to the alcohol concentration described later by alcohol vaporization. Furthermore, the present invention is useful because the composition volume accounts for 50% or more of the contents of the sealed container, which makes the surface localization of alcohol more pronounced.

[0111] The alcohol concentration in the composition of the present invention may be, for example, in the range of 0.01% by mass or more and 4.0% by mass or less. The lower limit is preferably 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 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, or 1.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 4.0% by mass or less, or 3.9% by mass or less, or 3.8% by mass or less, or 3.7% by mass or less, or 3.6% by mass or less, or 3.5% by mass or less, or 3.4% by mass or less, or 3.3% by mass or less, or 3.2% by mass or less, or 3.1% by mass or less, or 3.0% by mass or less.

[0112] Even if the composition of the present invention contains astringent and bitter components (for example, components derived from tea, such as tannins), the astringency and / or bitterness resulting therefrom are suppressed, making it a desirable composition (Aspect 4).

[0113] The tannin concentration in the composition of the present invention may be, for example, in the range of 10 mg / 100 ml or more and 1000 mg / 100 ml or less. The lower limit is preferably 10 mg / 100 ml or more, or 30 mg / 100 ml or more, or 50 mg / 100 ml or more, or 70 mg / 100 ml or more, or 90 mg / 100 ml or more, or 1000 mg / 100 ml or more. On the other hand, the upper limit is not particularly limited, but can be 1000 mg / 100 ml or less, or 800 mg / 100 ml or less, or 600 mg / 100 ml or less, or 500 mg / 100 ml or less, or 400 mg / 100 ml or less, or 300 mg / 100 ml or less.

[0114] In addition to embodiments 1 to 4 described above, the compositions of the present invention can also be the following preferred compositions (embodiments 5 to 11): Unpleasant odors derived from the ingredients are suppressed, and the simmered texture is improved, making it a preferred composition (Embodiment 5). The retort odor is suppressed, and it is a preferred composition (embodiment 6), A preferred composition (Embodiment 7) has a suppressed grain odor and is less prone to burning. Degradation odor is suppressed, and it is a preferred composition (Aspect 8), A preferred composition (Aspect 9) that can increase the number of chewing cycles and / or promote saliva secretion, The acetic acid odor and / or allyl isothiocyanate odor are suppressed, making it a preferred composition (Aspect 10). Having a light texture, a preferred composition (Aspect 11), Changes in texture after moisture absorption are suppressed, resulting in a preferred composition (Aspect 12). The texture after long-term storage is improved, resulting in a preferred composition (Aspect 13). The fluffy texture is improved, resulting in a preferred composition (Aspect 14). The foaming properties of the dough composition are improved, making it a preferred composition (embodiment 15).

[0115] The method for shaping the dough in the compositions of the present invention (especially cakes) is not particularly limited, but it may be either a wrapping method or an extrusion method. The wrapping method involves processing the dough into a rod shape and cutting it to divide it, while the extrusion method involves vacuum-suctioning the dough and then extruding and cutting the suctioned dough to divide it. The extrusion method is particularly preferred from the viewpoint of making it easier to ferment the dough.

[0116] The composition of the present invention can be manufactured by preparing raw materials containing dietary fiber ingredients to achieve the desired content and ratio of various dietary fibers, and then using these raw materials, according to or in accordance with known methods, depending on the type of food. In the manufacturing process, the dietary fiber composition in the dietary fiber ingredients may be measured according to the AOAC.2011.25 method, in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 (8th Revised Edition) (February 2022)," and the raw materials may be appropriately selected based on the measured values.

[0117] In one embodiment of the present invention, for example, the manufacturing method described below can be employed. Manufacturing method 1: (i) Steps to prepare the dough composition, (ii) The step of subjecting the dough composition of (i) above to a fermentation treatment at a temperature of 30°C or higher and 90°C or lower, and (iii) A method for producing the composition according to (ii), comprising the step of heating it at a temperature of 90°C or higher for 3 minutes or more. Furthermore, manufacturing method 1 can be used, for example, when manufacturing cakes.

[0118] Furthermore, in one embodiment of the present invention, the manufacturing method described below can also be employed. Manufacturing method 2: (i) Steps to prepare the dough composition, (ii) The step of covering the surface of the dough composition of (i) with dietary fiber, and (iii) A method for producing the composition according to (ii), comprising the step of heating it at a temperature of 90°C or higher for 15 minutes or more. Furthermore, manufacturing method 2 can be used, for example, when manufacturing cereals.

[0119] Furthermore, in one embodiment of the present invention, the manufacturing method described below, for example, can also be employed. Manufacturing method 3: (i) In the step of preparing the raw material powder, (ii) A step in which the raw material powder prepared in step (i) above is kneaded with water at a concentration of 20% or more. (iii) A step of steaming the dough composition after the kneading process in step (ii) at 80°C or higher, and (iv) A method for producing a product, comprising the step of hot-air drying the composition after the steaming treatment in step (iii) at a temperature of 50°C or higher. Furthermore, manufacturing method 3 can be used, for example, when manufacturing noodles. [Examples]

[0120] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0121] Test Example 1. Flavor Evaluation Test 1 First, as sensory evaluators to conduct each sensory test, we first conducted training in identifying the taste, texture, and appearance of food products. We then selected evaluators who performed particularly well, had experience in product development, possessed extensive knowledge of the quality of food products, including taste, texture, and appearance, and were capable of making absolute evaluations for each sensory evaluation item. Specifically, we conducted the identification training described in A) to C) below, and then selected evaluators who performed particularly well, possessed extensive knowledge of the quality of food products, including taste and texture, and were capable of making absolute evaluations for each sensory evaluation item.

[0122] A) A taste discrimination test in which, for each of the five basic tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine), one aqueous solution is prepared at a concentration close to the threshold for each component, and two distilled water solutions are added to these to create a total of seven samples, from which the tester must accurately identify the sample for each taste. B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations. C) A three-point identification test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

[0123] 1) Waffle production (i) Step of preparing the dough composition A dough composition was prepared by mixing wheat flour, whole wheat flour, okara powder, and psyllium husk as raw materials containing dietary fiber, adding inulin and isomaltoligosaccharide as appropriate, and then mixing with water. (ii) The step of fermenting the dough composition described in (i) above at a temperature of 30°C to 90°C. 2% by mass of yeast was added to the resulting dough composition and allowed to stand at 37°C for 30 minutes to ferment. (iii) The step of heating the composition of (ii) at a temperature of 90°C or higher for 3 minutes or more. Waffles (Examples 1-14) were prepared by heating the fermented composition after fermentation treatment at 130-180°C for 4 minutes, sandwiching it from both sides between iron plates with uneven surfaces. In addition, we prepared a waffle (Comparative Example 1) manufactured in the same manner as in Examples 1 to 14, except that inulin and isomaltoligosaccharide were not added to the raw material flour, and a waffle (Comparative Example 2) manufactured in the same manner as in Examples 1 to 14, except that okara flour was not included as a raw material and inulin and isomaltoligosaccharide were not added.

[0124] 2) Granola production (i) Step of preparing the dough composition The dough composition was prepared by mixing oats and barley as ingredients containing dietary fiber. (ii) The step of covering the surface of the dough composition of (i) with dietary fiber. Inulin was added to the dough composition as appropriate, and the surface of the dough composition was coated with dietary fiber. (iii) The step of heating the composition of (ii) at a temperature of 90°C or higher for 15 minutes or more. The obtained compositions were subjected to heat treatment at 145-160°C for 25 minutes to prepare granola (Examples 15-29). In addition, granola (Comparative Example 2) was prepared in the same manner as in Examples 15-29, except that inulin was not added.

[0125] 3) Noodle production (i) Steps to prepare the raw material powder A raw material flour was prepared by mixing wheat flour, whole wheat flour, and oats as ingredients containing dietary fiber, and then adding inulin as appropriate. (ii) A step in which the raw material powder prepared in step (i) above is kneaded with water at a rate of 20% or more. The resulting dough composition was mixed with water to a total of 25% by mass. (iii) Steaming the dough composition after the kneading process in step (ii) at 80°C or higher. The mixed composition was compounded and rolled to produce a noodle sheet, which was then steamed at 100°C for 3 minutes. (iv) A step of drying the composition after the steaming treatment in step (iii) with hot air at 50°C or higher. Noodles (Examples 30-42) were prepared by hot-air drying the composition after steaming at 70°C for 60 minutes. Furthermore, a noodle (Comparative Example 4) was prepared in the same manner as in Examples 30-42, except that only wheat flour was used as the raw material containing dietary fiber, and inulin was not added.

[0126] 4) Beverage manufacturing An intermediate solution was prepared by mixing predetermined amounts of rooibos tea extract, flavorings, etc., with water. Inulin and indigestible glucan were added to the obtained intermediate solution as appropriate to prepare beverages (Examples 43-45).

[0127] 5) Cookie manufacturing A dough composition was prepared by mixing wheat flour, barley, and soy flour as raw materials containing dietary fiber, and then adding inulin and indigestible dextrin as appropriate. Cookies (Example 46) were prepared by heat-treating the obtained dough composition at 150-180°C for 15 minutes.

[0128] 6) Manufacturing of curry sauce A curry sauce was prepared by mixing onions, chicken, tomatoes, wheat flour, garlic, and curry powder and simmering them. A curry sauce (Example 47) was prepared by adding indigestible glucan to this curry sauce as appropriate.

[0129] 7) Production of cooked rice Brown rice and black rice were mixed, washed, and soaked (at room temperature for 1 hour). After soaking, water was added to the rice to a ratio of 1.40, and isomaltodextrin was added as needed before cooking to prepare cooked rice (Example 48).

[0130] 8) Bread production As raw materials containing dietary fiber, wheat flour, whole wheat flour, and rye flour were mixed together to prepare a dough composition. Inulin and isomaltodextrin were added as appropriate, and water was added and mixed to prepare the dough composition. 2% by mass of yeast was added to the obtained dough composition and allowed to stand at 37°C for 60 minutes to ferment. After the fermentation process, the composition was heat-treated at 130-180°C for 10 minutes to prepare bread (Example 49).

[0131] 9) Baumkuchen production As raw materials containing dietary fiber, wheat flour, okara flour, and brown rice flour were mixed together to prepare a dough composition. Inulin and isomaltoligosaccharide were added as appropriate, and water was added and mixed to prepare the dough composition. The resulting dough composition was poured onto a core rod and heated at 150°C to 400°C for 60 minutes while rotating at a speed of 3 minutes per rotation to prepare a Baumkuchen.

[0132] The dietary fiber content in food ingredients and food compositions was measured according to the AOAC.2011.25 method, in accordance with the method described in the "Analysis Manual for the 2020 Edition (8th Revised Edition) of the Standard Tables of Food Composition in Japan (February 2022)". The specific procedure is as follows.

[0133] 1) Sample collection For each sample, two points (approximately equal in mass) were weighed simultaneously. One point was used to measure the indigestible protein content at the end, and the other point was used to measure the ash content. Two points (W1, W2) were weighed from 1 g each of the crushed dried sample to the nearest 0.1 mg. For homogenized liquid or paste-like substances such as fruits, two points (2-10 g each) were weighed to the nearest 0.1 mg. Each weighed sample was placed in an enzyme reaction bottle. Two blank reagent bottles were prepared simultaneously and operated in the same manner as the sample bottles. In cases where the filtration time would be extremely long, such as with viscous foods, the sample amount was reduced to less than 1 g.

[0134] 2) Treatment with pancreatic α-amylase / amyloglucosidase The samples were moistened with 1 mL of 95% ethanol, 40 mL of pancreatic α-amylase (50 U / mL) / amyloglucosidase (3.4 U / mL) solution was added to each bottle, the caps were closed, and the mixture was reacted in a 37°C water bath with 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," the samples were moistened with 1 mL of 95% ethanol, 35 mL of maleate buffer was added to each bottle, the caps were closed, and the mixture was heated in a boiling water bath for 15 minutes. After heating, the mixture was cooled to approximately 37°C, 5 mL of pancreatic α-amylase (400 U / mL) / amyloglucosidase (27.2 U / mL) solution was added to each bottle, the caps were closed, and the mixture was reacted in a 37°C water bath with shaking for 16 hours.

[0135] 3) pH 8.2 adjustment, inactivation of pancreatic α-amylase / amyloglucosidase After reaction 2), 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.

[0136] 4) Protease treatment After cooling to approximately 60°C, 0.1 mL of protease was added to the bottle and reacted in a 60°C water bath while shaking for 30 minutes.

[0137] 5) Adjust pH to 4.3 and add internal standard substance. Four milliliters of 2 mol / L acetic acid solution were added to each bottle to adjust the pH to 4.1–4.5. Furthermore, an internal standard of known mass was added to each bottle and thoroughly mixed.

[0138] 6) Filtration (separation of water-soluble and insoluble dietary fiber) The enzyme-treated solution was 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 was washed with a small amount of water (approximately 20 mL), and the washings were combined with the filtrate.

[0139] 7) Quantitative determination of high molecular weight water-soluble dietary fiber To the filtrate, four times its volume of 95% ethanol was added after preheating to 60°C, and the mixture was allowed to stand at room temperature for exactly 60 minutes to precipitate high molecular weight water-soluble dietary fiber. The residue and filtrate were separated by suction filtration in the same manner as in 6). The residue collected on a crucible-type glass filter was washed sequentially twice with 15 mL of 78% ethanol, twice with 15 mL of 95% ethanol, and twice with 15 mL of acetone. The washings were matched to the filtrate. The filter was dried overnight at 105±5°C, cooled in a desiccator, and weighed to the nearest 0.1 mg, which was used for non-digestible protein measurement (R1) and ash content measurement (R2). The protein (P1) and ash content (A1) in the residue were quantified using the methods shown in 9) and 10), respectively, and subtracted from the residue mass.

[0140] 8) Quantitative determination of insoluble dietary fiber The residue on the filter obtained in the filtration procedure in 6) was sequentially washed twice with 15 mL of 78% ethanol, twice with 15 mL of 95% ethanol, and twice with 15 mL of acetone. The filter was dried overnight at 105 ± 5°C, cooled in a desiccator, and weighed to the nearest 0.1 mg, which was used for non-digestible protein measurement (R3) and ash content measurement (R4). The protein (P2) and ash (A2) in the residue were quantified using the methods shown in 9) and 10), respectively, and subtracted from the residue mass.

[0141] 9) Quantification of protein in the residue The residues of R1, RB1, R3, and RB3 were scraped together with diatomaceous soil, and the nitrogen content in the residues was determined by the Kjeldahl method or combustion method. The obtained nitrogen content was multiplied by 6.25 to obtain the protein content (P1, PB1, and P2, PB2).

[0142] 10) Determination of ash content in the residue The residues of R2, RB2, R4, and RB4 were ashed in glass filters at 525±5°C for 5 hours, cooled in a desiccator, and weighed to 0.1 mg to obtain the ash content (A1, AB1, and A2, AB2) in the residues.

[0143] 11) Remove the solvent from the filtrate. The filtrate obtained in step 6) was subjected to vacuum distillation to remove the solvent using a rotary evaporator. The residue was dissolved in 10 mL of water to prepare the sample solution for column chromatography.

[0144] 12) Column chromatography A polypropylene column was pre-packed with a mixture of approximately 4g of Amberlite® FPA53(OH-) resin and approximately 4g of Ambersep® 200(H+) resin, or an equivalent. 2mL of the sample solution from 11) was precisely poured into the column and passed through at a rate of approximately 1mL / min. Just before the liquid at the top of the column was depleted, 22mL of water was added to flush the inside of the column wall.

[0145] 13) Sample solution The eluate was removed by vacuum distillation using a rotary evaporator. The residue was dissolved in 2 mL of water and filtered through a membrane filter (0.45 μm) to obtain the sample solution.

[0146] 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℃.

[0147] 15) Measurement (quantification of low molecular weight water-soluble dietary fiber) 50 μL of the sample solution was injected into a high-performance liquid chromatograph, and the peak areas for the internal standard and the dietary fiber fraction were determined. Simultaneously, 50 μL of appropriately diluted internal standards were injected, and a calibration curve for the internal standard was created.

[0148] Ten selected sensory evaluators conducted sensory evaluations of each food composition based on the following criteria: "clean aftertaste," "off-flavors and grassy taste," "overall depth of flavor," "persistence of flavor (flavor release)," and "overall evaluation." Each evaluator selected the number closest to their own evaluation from a 5-point scale. The evaluation results were compiled by calculating the arithmetic mean of the scores of the 10 evaluators, rounding to the nearest decimal place. All food compositions were evaluated at a temperature of 20°C. In addition, for all evaluation items mentioned above, all evaluators performed an evaluation of Test Example 1 beforehand to standardize the scores for each evaluation criterion, and then conducted objective sensory evaluations.

[0149] <Evaluation criteria for a clean, refreshing aftertaste> 5: I particularly like the clean, refreshing aftertaste. 4: It leaves a clean, refreshing aftertaste, which is pleasant. 3: It has a slightly clean aftertaste, which is somewhat pleasant. 2: It doesn't leave a very clean aftertaste, which is somewhat undesirable. 1: It leaves absolutely no clean aftertaste, which is undesirable.

[0150] <Evaluation criteria for off-flavors and grassy taste> 5: There is absolutely no off-flavor or grassy taste, which is particularly appealing. 4: There is a slight off-flavor or grassy taste, but it is pleasant. 3: There is a slight off-flavor and a grassy taste, but it is somewhat pleasant. 2: I strongly felt off-flavors and a grassy taste, which was somewhat undesirable. 1: I strongly detect off-flavors and a grassy taste, which I find undesirable.

[0151] <Evaluation Criteria for Flavor Release (Persistence of Taste / Flavor)> 5: The taste and flavor persist for a very long time, which is particularly desirable. 4: The taste and flavor last longer, which is desirable. 3: The taste and flavor have a noticeable persistence, which is somewhat desirable. 2: The taste and flavor don't last very long, which is somewhat preferable. 1: The taste and flavor do not last long at all, which is undesirable.

[0152] <Evaluation criteria for the overall depth of flavor> 5: The overall depth of flavor is very strong and particularly desirable. 4: The overall flavor profile is rich and appealing. 3: The overall flavor profile is slightly strong and somewhat desirable. 2: The overall depth of flavor is somewhat weak and not very desirable. 1: The overall flavor profile lacks depth, which is undesirable.

[0153] <Evaluation Criteria for Overall Rating (Flavor Balance)> 5: The flavor balance is excellent and very pleasing. 4: The flavor balance is good and pleasing. 3: The flavor balance is fairly good and somewhat pleasing. 2: The flavor balance is somewhat poor and not very appealing. 1: The flavor balance is poor and undesirable.

[0154] Tables 1-4 show the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0155] [Table 1]

[0156] [Table 2]

[0157] [Table 3]

[0158] [Table 4]

[0159] Based on the results in Tables 1 to 4 above, it is preferable to adjust the low molecular weight water-soluble dietary fiber (A1) in the composition of the present invention to a predetermined range, as this suppresses off-flavors and grassy odors. Specifically, on a wet mass basis, the range should be, for example, 0.6% to 30% by mass, preferably 0.9% to 23.4% by mass, more preferably 3.7% to 17.0% by mass, and particularly preferably 4.5% to 10.7% by mass.

[0160] Specifically, the lower limit is usually 0.6% by mass or more, but 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more is preferred, 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more is more preferred, and 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more is particularly preferred. On the other hand, the upper limit is not particularly limited, but 30% by mass or less, or 25% by mass or less, or 20% by mass or less is preferred, 15% by mass or less, or 13.5% by mass or less, or 12.0% by mass or less is more preferred, and 11.0% by mass or less, or 10.7% by mass or less is particularly preferred.

[0161] Based on the above results, it is preferable to adjust the content ratio (A2 / A1) of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) in the composition of the present invention to a predetermined range, as this results in a refreshing aftertaste. Specifically, on a wet mass basis, the range should be, for example, 0.01 to 1.0, preferably 0.10 to 0.90, more preferably 0.20 to 0.70, and particularly preferably 0.30 to 0.50. Specifically, the upper limit is usually 1.0 or less, but is preferably less than 1.0, or 0.95 or less, or 0.9 or less, more preferably 0.8 or less, or 0.7 or less, and particularly preferably 0.6 or less, or 0.5 or less. On the other hand, the lower limit is not particularly limited, but is preferably 0.01 or more, or 0.05 or more, or 0.10 or more, more preferably 0.15 or more, or 0.18 or more, and particularly preferably 0.20 or more.

[0162] Based on the above results, it is preferable to adjust the amount of high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention to a predetermined range, as this allows for a longer duration of taste and flavor. Specifically, on a wet mass basis, the range should be, for example, 0.6% to 30% by mass, preferably 0.9% to 6.0% by mass, more preferably 1.2% to 3.9% by mass, and particularly preferably 1.3% to 3.5% by mass.

[0163] 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 is preferred, 1.0% by mass or more, or 1.1% by mass or more, or 1.2% by mass or more is more preferred, and 1.3% by mass or more is particularly preferred. On the other hand, the upper limit is not particularly limited, but 30% by mass or less, or 25% by mass or less, or 20% by mass or less is preferred, 15% by mass or less, or 12% by mass or less, or 10% by mass or less is more preferred, and 8.0% by mass or less, or 5.0% by mass or less, or 3.5% by mass or less is particularly preferred.

[0164] Based on the above results, it is preferable to adjust the content ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) in the composition of the present invention to a predetermined range, as this enhances the overall depth of flavor. Specifically, in terms of wet mass, the range should be, for example, 0.001 to 7.0, preferably 0.10 to 5.0, more preferably 0.20 to 3.0, and particularly preferably 0.30 to 1.5.

[0165] Specifically, the upper limit is usually 7.0 or less, but it is preferably less than 7.0, or 6.0 or less, or 5.0 or less, more preferably 4.0 or less, or 3.0 or less, and particularly preferably 2.0 or less, or 1.5 or less. On the other hand, the lower limit is not particularly limited, but it is preferably 0.001 or more, or 0.01 or more, or 0.05 or more, more preferably 0.10 or more, or 0.20 or more, and particularly preferably 0.25 or 0.3 or more.

[0166] Test Example 2. Evaluation Test 1 (Pattern 1) Noodles (Examples a1-a7, Comparative Examples a1-a4) were prepared as food compositions in the same manner as in Test Example 1, or in the same manner as in Test Example 1 without using gluten and / or egg white, except that the amounts of gluten and / or egg white in the food composition were adjusted to the values ​​in Table 5.

[0167] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0168] After boiling 10g of the prepared food composition in 40 times its volume of water (400g, 90°C) for 5 minutes, a sensory evaluation of the "turbidity of the boiling water" was performed in the same manner as in Test Example 1, using the evaluation criteria described below.

[0169] <Cloudiness of the boiling water> 5 points: Clear and very pleasing in appearance. 4 points: There is almost no turbidity, and the appearance is pleasing. 3 points: Not too cloudy, and the appearance is somewhat pleasing. Points 2: It is slightly cloudy, and the appearance is somewhat undesirable. 1 point: It is cloudy and does not look good.

[0170] Table 5 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0171] [Table 5]

[0172] Based on the results for the noodles described above, a desirable effect was observed in the turbidity of the boiling water when the composition was adjusted to contain gluten and / or egg white within a predetermined range. Although the principle is unclear, for compositions with a total dietary fiber content (A1+A2+A3) of a predetermined percentage or more (for example, 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more), gluten and / or egg white may be suppressing the outflow of dietary fiber contained in the composition.

[0173] Here, the amount of "gluten" can be, for example, in the range of 8.5% by mass or more and 20.0% by mass or less, preferably 9.0% by mass or more and 15.0% by mass or less, more preferably 11.7% by mass or more and 14.0% by mass or less, and particularly preferably 11.9% by mass or more and 13.6% by mass or less. Specifically, the lower limit is usually 8.5% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 10.5% by mass or more, or 11.0% by mass or more, or 11.3% by mass or more, or 11.6% by mass or more, or 11.9% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 14.0% by mass or less, or 13.8% by mass or less, or 13.6% by mass or less.

[0174] Furthermore, the amount of "egg white" may be in the range of, for example, 0.1% by mass or more and 5.0% by mass or less, preferably 0.5% by mass or more and 4.5% by mass or less, and more preferably 1.0% by mass or more and 4.0% by mass or less. Specifically, the lower limit is usually 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 5.0% by mass or less, or 4.8% by mass or less, or 4.6% by mass or less, or 4.4% by mass or less, or 4.2% by mass or less, or 4.0% by mass or less.

[0175] Furthermore, the content and ratio of dietary fiber in the composition of the present invention may satisfy the provisions disclosed in this specification.

[0176] Furthermore, since the compositions of the present invention have the property of suppressing the elution of components in water, it is preferable that they be used for cooking in liquid (especially water), which is a cooking environment in which components tend to elute. For example, if the solid paste composition for cooking is a noodle or pasta noodle strip composition, it is preferable that it is a noodle or pasta noodle strip composition because it has the property of maintaining an edible shape even after being cooked in water for consumption (for example, in water at 90°C or higher for 5 minutes or more).

[0177] For every 1 part by mass of the composition of the present invention to be subjected to heating in liquid, the amount of liquid used for heating in liquid may be, for example, 1 part by mass or more, 2 parts by mass or more, 5 parts by mass or more, 8 parts by mass or more, or 10 parts by mass or more, or for example, 200 parts by mass or less, 150 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, or 50 parts by mass or less.

[0178] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0179] Test Example 3. Evaluation Test 2 (Pattern 2) Except for adjusting the amount of okara powder in the food composition to match the values ​​in Table 6, the food compositions of noodles (Examples b1-b7, Comparative Example b1), bread (Example b8, Comparative Example b2), and waffles (Examples b9-b13, Comparative Example b3) were prepared in the same manner as in Test Example 1.

[0180] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0181] The "stickiness of the dough during manufacturing" of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0182] <Dough stickiness during manufacturing> 5 points: The fabric is not sticky, which is very desirable. 4 points: The fabric is not sticky at all, which is desirable. 3 points: The fabric is not too sticky, which is somewhat preferable. 2 points: The fabric is slightly sticky, which is undesirable. 1 point: The fabric is sticky, which is undesirable.

[0183] Table 6 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0184] [Table 6]

[0185] From the results for the noodles, bread, and waffles described above, it was found that adjusting the ratio of low molecular weight water-soluble dietary fiber (A1) to insoluble dietary fiber (A3) (A1:A3) within a predetermined range suppresses stickiness of the dough during manufacturing and improves productivity. Although the principle is unclear, it is possible that the A1:A3 ratio suppresses stickiness of the dough during manufacturing. More specifically, it is thought that when the ratio of A1 to A3 is below a predetermined ratio (especially A1 / A3 being 75 / 25 or less, or 70 / 30 or less, or 64 / 36 or less), A3 retains moisture in the dough, preventing excessive moisture from spreading to A1 in a short time. The lower limit is not particularly limited, but if the composition of the present invention is a composition obtained by solidifying a dough composition by means of heating or compression (sometimes referred to as a solid composition; for example, noodles made by extruding a dough composition, or breads, cakes, biscuits made by baking a dough composition are examples), then the ratio of A1 to A3 may be above a predetermined ratio (for example, 12 / 88 or more, or 29 / 71 or more, or 36 / 64 or more), which may result in the final composition having a dry, crumbly texture.

[0186] Furthermore, the present invention is particularly useful for solid compositions, and especially for cakes, breads, noodles, and biscuits.

[0187] For example, the mass ratio of "A1:A3" should be within the range of 12:88 to 75:25, preferably within the range of 29:71 to 70:30, and more preferably within the range of 36:64 to 64:36.

[0188] Furthermore, in breads and cakes, the ratio of A1 to A3 described above may be adjusted by including a predetermined proportion of a food ingredient containing a relatively large amount of A3 (for example, 2 times or more, or 3 times or more) relative to A1 (for example, "okara flour" with a ratio of A3 to A1 of about 7 times). Specifically, the amount of okara flour should be in the range of 1.0% by mass or more and 30% by mass or less, preferably 3.0% by mass or more and 25% by mass or less, more preferably 8.0% by mass or more and 20% by mass or less, and particularly preferably 10% by mass or more and 15% by mass or less. More specifically, the lower limit is usually 1.0% by mass or more, but it may also be 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more. 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 20% by mass or less, or 15% by mass or less.

[0189] Furthermore, the proportion of A3 derived from okara powder relative to the total A3 of the composition may be 30% by mass or more, 40% by mass or more, or 50% by mass or more.

[0190] Furthermore, if the composition of the present invention is a solid composition (e.g., bread, cake) that undergoes a microbial fermentation process (e.g., yeast fermentation, lactic acid fermentation) at the dough stage and is then solidified by an optional process (e.g., baking), adjusting the ratio of A1 to A3 at the dough stage to the aforementioned ratio is more useful because it prevents the dough from sticking to the surroundings and being damaged during the process of letting the dough stand for a predetermined time (general conditions are acceptable, but for example, 30 minutes or more at 30°C to 90°C) during microbial fermentation.

[0191] Furthermore, when the composition of the present invention is a solid composition (e.g., cakes) that is heated by heat conduction from a cooking appliance (e.g., a griddle) when the dough comes into direct contact with the appliance (the specific conditions may be adjusted as appropriate depending on the dough conditions, but may be, for example, 150°C or higher), adjusting the ratio of A1 to A3 to the aforementioned ratio at the dough stage is more useful because it prevents the dough from sticking to the cooking appliance and breaking. Specifically, the present invention may be used for compositions where one side of the dough composition is heated on the cooking appliance (e.g., pancakes), but it is particularly useful for compositions where the dough is heated by sandwiching it from both sides, such as cakes. Also, the cooking appliance may be a griddle, but the present invention is more useful in the case of cooking appliances with complex surface shapes that have irregularities, such as molds, because they are prone to breakage during the baking stage using conventional methods.

[0192] Furthermore, the content and ratio of dietary fiber in the composition of the present invention may satisfy the provisions disclosed in this specification.

[0193] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0194] Test Example 4. Evaluation Test 3 (Aspect 3) Waffles (Examples c1-c5) were prepared as food compositions in the same manner as in Test Example 1, except that alcohol (ethanol) was added to the food composition so that its concentration was as shown in Table 7. Waffles (Comparative Examples c1-c3) were also prepared in the same manner as in Examples c1-c5, except that inulin and isomaltoligosaccharide were not added to the raw material flour. Alcohol was added by spraying or using a vaporizing agent after the heat treatment in the waffle preparation process.

[0195] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0196] The "alcohol odor" of each prepared food composition during consumption was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0197] <Alcohol smell> 5 points: I can't smell any alcohol at all. 4 points: No alcohol smell detected. 3 points: There is a slight smell of alcohol. 2 points: I can smell alcohol. 1 point: I strongly smell alcohol.

[0198] Table 7 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0199] [Table 7]

[0200] Based on the results of the waffle test described above, when the composition of the present invention contains alcohol in a certain proportion or more (for example, 0.001% by mass or more, or 0.01% by mass or more, or 0.05% by mass or more), adjusting the "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range can suppress the alcohol odor. The principle behind this is unclear, but it is possible that the relatively high content of A1 makes the alcohol odor less noticeable.

[0201] Furthermore, the present invention is particularly useful for compositions containing alcohol, and is especially useful in processed grain products such as bread, biscuits, cakes, and cereals, where alcohol is easily absorbed. The present invention is also useful in bread and cakes, where the aroma of the ingredients is delicate and the smell of alcohol is easily perceived.

[0202] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.94 or less, more preferably 0.20 or more and 0.70 or less, and particularly preferably 0.26 or more and 0.33 or less. Specifically, the upper limit is preferably 0.98 or less, or 0.96 or less, or 0.94 or less, or 0.92 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or less, or 0.40 or less, or 0.35 or less, or 0.33 or less. The lower limit is not particularly limited, but can usually be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.26 or more.

[0203] Furthermore, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 0.9% by mass or more and 10% by mass or less, more preferably 1.5% by mass or more and 8.0% by mass or less, and particularly preferably 3.5% by mass or more and 7.0% by mass or less. Specifically, the lower limit is usually 0.6% by mass or more, but it is preferable to have 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.1% by mass or more, or 2.4% by mass or more, or 2.8% by mass or more, or 3.5% 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 20% by mass or less, or 15% by mass or less, 10.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less.

[0204] Furthermore, "A3 / (A1+A2)" may be in the range of, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, more preferably 0.47 or more and 4.0 or less, and particularly preferably 1.33 or more and 2.71 or less. Specifically, the upper limit is preferably 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.71 or less. On the other hand, the lower limit is not particularly limited, but can be 0.001 or more, or 0.01 or more, or 0.10 or more, or 0.30 or more, or 0.47 or more, or 1.00 or more, or 1.33 or more.

[0205] Furthermore, when the above configuration is adopted, it is preferable that the alcohol concentration of the composition is below a certain percentage, as this results in a composition that is less likely to have an alcoholic taste. Specifically, the alcohol concentration may be 1.0% by mass or less, or 0.8% by mass or less, or 0.6% by mass or less, or 0.4% by mass or less, or 0.2% by mass or less. The lower limit is not particularly limited, but it may usually be 0% by mass, or 0.001% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more.

[0206] Furthermore, when adopting the above configuration, any method can be used to add alcohol to the composition, as long as the final alcohol concentration in the composition falls within a predetermined range. Specifically, this may involve spraying (spraying) alcohol onto the composition, enclosing the composition and alcohol vaporizer in a sealed container, or pre-mixing alcohol into the composition. Enclosing the composition and alcohol vaporizer in a sealed container is preferable because it prevents the composition from becoming damp.

[0207] Furthermore, if the composition of the present invention is a solid composition (e.g., cakes) that is heated by heat conduction from a cooking appliance (e.g., a griddle) when the dough comes into direct contact with the appliance (the specific conditions may be adjusted as appropriate depending on the dough conditions, but may be, for example, 150°C or higher), adjusting "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" to the above ratio is more useful because it prevents the trapping of alcohol odor. Specifically, the present invention may be used for compositions where one side of the dough composition is heated on the cooking appliance (e.g., pancakes), but it is particularly useful for compositions where the dough is heated by sandwiching it from both sides, such as cakes. Also, the cooking appliance may be a griddle, but the present invention is more useful in the case of a cooking appliance with a complex surface shape having irregularities such as a mold, as conventional methods trap alcohol odor.

[0208] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0209] Test Example 5. Evaluation Test 4 (Aspect 4) Beverages (Examples d1-d10) were prepared as food compositions in the same manner as in Test Example 1, except that tannins were added so that their concentration (unit: mg / 100ml) in the food composition was as shown in Table 8. Beverages (Comparative Examples d1-d4) were also prepared in the same manner as in Examples d1-d10, except that inulin and indigestible glucan were not added.

[0210] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0211] The "astringency and bitterness" of each prepared food composition during consumption was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0212] <Astringency / Bitterness> 5 points: I don't detect any astringency or bitterness at all. 4 points: Do not feel astringency or bitterness. 3 points: Slightly feel astringency or bitterness. 2 points: Feel astringency or bitterness. 1 point: Strongly feel astringency or bitterness.

[0213] The measured values of the content (unit: mass%) of each dietary fiber in the food composition, the content ratio (showing the value obtained by rounding off the second decimal place), and the results of the sensory evaluation are shown in Table 8.

[0214]

Table 8

[0215] From the results of the above beverage, when the composition of the present invention contains tannin at a certain ratio or more (for example, 10 mg / 100 ml or more, or 50 mg / 100 ml or more, or 100 mg / 100 ml or more), by making the composition in which "A2 / A1" and / or "A1" and / or "A3 / (A1 + A2)" are adjusted within a predetermined range, an effect of suppressing astringency and bitterness is recognized. Although the principle is unclear, there is a possibility that A1 with a relatively large content makes it difficult to feel astringency and bitterness. The method containing astringency and bitterness components is not particularly limited, and it may be derived from raw materials such as food ingredients, or may be added or sprayed.

[0216] In addition, the present invention is particularly useful for compositions containing tannin, and is particularly useful in beverages such as tea-based beverages, vinegar beverages, vegetable beverages, soft drinks, carbonated beverages, jelly beverages, cereal beverages, coffee beverages, etc. In particular, the present invention is useful in tea-based beverages with a delicate flavor and where bitterness and astringency are easily felt.

[0217] Here, "A2 / A1" may be, for example, in the range of 0.01 or more and 1.0 or less, preferably 0.07 or more and 0.70 or less, more preferably 0.15 or more and 0.50 or less, and particularly preferably 0.20 or more and 0.33 or less. Specifically, the upper limit thereof may preferably be 1.0 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.40 or less, or 0.33 or less. On the other hand, the lower limit is not particularly limited, but may be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more. Also, "A1" may be, for example, in the range of 0.6% by mass or more and 10% by mass or less, preferably 0.8% by mass or more and 8.0% by mass or less, more preferably 1.0% by mass or more and 6.0% by mass or less, and particularly preferably 1.3% by mass or more and 1.8% by mass or less. Specifically, the lower limit is usually 0.6% by mass or more, but may preferably be 0.9% by mass or more, or 1.2% by mass or more, or 1.3% by mass or more. On the other hand, the upper limit is not particularly limited, but may be 10% by mass or less, or 8.0% by mass or less, or 6.0% by mass or less, or 4.0% by mass or less, 2.0% by mass or less, or 1.8% by mass or less.

[0218] In addition, when adopting the above composition, it is preferable that the tannin concentration of the composition is below a certain ratio, resulting in a composition that is less likely to feel bitter and astringent. Specifically, the concentration of tannin may be, for example, in the range of 10 mg / 100 ml or more and 1000 mg / 100 ml or less. The lower limit is preferably 10 mg / 100 ml or more, or 30 mg / 100 ml or more, or 50 mg / 100 ml or more, or 70 mg / 100 ml or more, or 90 mg / 100 ml or more, or 100 mg / 100 ml or more. On the other hand, the upper limit is not particularly limited, but may be 1000 mg / 100 ml or less, or 800 mg / 100 ml or less, or 600 mg / 100 ml or less, or 500 mg / 100 ml or less, or 400 mg / 100 ml or less, or 300 mg / 100 ml or less.

[0219] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0220] Test Example 6. Evaluation Test 5 (Pattern 5) Curry sauces (Examples e1-e7) were prepared as food compositions in the same manner as in Test Example 1. In addition, a curry sauce (Comparative Example e1) was prepared without adding indigestible glucan to the curry sauce prepared in Test Example 1.

[0221] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0222] The "unpleasant odor derived from ingredients" and "cooked taste" of each prepared food composition during consumption were evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0223] <Unpleasant odors originating from ingredients> *Unpleasant odors originating from ingredients include the grassy smell of vegetables and the smell of seafood. 5 points: I couldn't detect any of the grassy or fishy smells of vegetables. 4 points: No unpleasant vegetable or seafood smell. 3 points: There is a slight grassy taste from the vegetables and a fishy smell. Points 2: I can detect a grassy, ​​vegetable-like smell and a fishy smell. 1 point: I strongly detect the grassy taste of vegetables and the fishy smell of seafood.

[0224] <Simmered flavor> *Simmered flavor refers to the harmonious blending of previously disparate flavors. 5 points: I strongly feel the harmony of the flavors. 4 points: I feel a sense of harmony in the flavors. 3 points: There is a slight sense of harmony in the flavors. 2 points: I don't feel a sense of harmony in the flavors. 1 point: There is absolutely no sense of harmony in the flavors.

[0225] Table 9 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0226] [Table 9]

[0227] From the results of the curry sauce described above, it was found that adjusting "A1" to a predetermined range in the composition has the effect of suppressing unpleasant odors derived from the ingredients. The principle is unknown, but it is possible that A1 suppresses the grassy smell of vegetables or the smell of seafood. More specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 1.5% by mass or more and 15% by mass or less, more preferably 3.3% by mass or more and 8.0% by mass or less, and particularly preferably 4.5% by mass or more and 5.6% by mass or less. Specifically, the lower limit is usually 0.6% by mass or more, or 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.3% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less, 6.0% by mass or less, or 5.6% by mass or less.

[0228] Furthermore, by adjusting the "A2 / A1" ratio to a predetermined range, an effect of improving the simmered flavor has been observed. Although the principle is unknown, it is possible that A1, which is relatively high compared to A2, improves the overall coherence of the flavors that were previously scattered. Specifically, the "A2 / A1" ratio should be in the range of, for example, 0.01 to 1.0, preferably 0.03 to 0.50, and even more preferably 0.05 to 0.30. Specifically, the upper limit is preferably 1.0 or less, or 0.80 or less, or 0.60 or less, or 0.50 or less, or 0.40 or less, or 0.30, or 0.24, or 0.15. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.06 or more, or 0.09 or more, or 0.10 or more.

[0229] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, more preferably 0.10 or more and 3.0 or less, and particularly preferably 0.22 or more and 0.34 or less. Specifically, it is preferable to be 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.5 or less, or 1.0 or less, or 0.34 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more, or 0.20 or more, or 0.22 or more.

[0230] Furthermore, the present invention is particularly useful for compositions containing ingredients (e.g., vegetables, meats) (e.g., sauces), and is especially useful for liquid seasonings containing ingredients such as curry sauce, hot pot soup base, canned goods, pasta sauce, mixed rice base, and soup. However, the present invention is even more useful in curry sauce, where the aroma of the ingredients is delicate and unpleasant odors are easily perceived.

[0231] In addition, when the same sensory evaluation as in Test Example 1 was conducted, all of the food compositions of the examples in this test example were compositions in which the aftertaste was felt clearly, the thickness of the overall taste was stronger, or it was more difficult to feel off-flavors or fishy odors, similar to the food compositions of the examples in Test Example 1.

[0232] Test Example 7. Evaluation Test 6 (Pattern 6) In the same manner as in Test Example 1, cooked rice (Examples f1 to f5) was prepared as a food composition. Further, cooked rice (Comparative Examples f1 to f2) was prepared which was produced in the same manner as Examples f1 to f5 except that isomaltooligosaccharide was not added to the mixture of brown rice and black rice.

[0233] The dietary fiber content and the like of the obtained food compositions were measured in the same manner as in Test Example 1.

[0234] Each of the prepared food compositions was sealed in a retort pouch, subjected to retort sterilization treatment (121 °C, 24 minutes), and then heated by microwave cooking before being eaten. Regarding the "retort odor" during eating, sensory evaluation was conducted in the same manner as in Test Example 1 using the following evaluation criteria.

[0235] <Retort odor> ※The retort odor is an unpleasant deterioration odor called a musty odor 5 points: No retort odor is felt at all. 4 points: No retort odor is felt. 3 points: A slight retort odor is felt. 2 points: A retort odor is felt. 1 point: A strong retort odor is felt.

[0236] The measured values of the content of each dietary fiber (unit: mass %) in the food composition, the content ratio (a value obtained by rounding off the second decimal place), and the results of the sensory evaluation are shown in Table 10.

[0237]

Table 10

[0238] Based on the results for the rice sample above, it was found that adjusting the "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" ratios within a predetermined range suppresses the retort odor. Although the principle is unclear, in the case of compositions sealed in retort pouches (e.g., retort rice, retort curry sauce), it is possible that the relatively large amount of A1 makes the retort odor less noticeable.

[0239] In other words, the present invention is particularly useful for compositions that undergo retort sterilization (for example, sterilization at 121°C for 4 minutes or more), and is especially useful for retort liquid seasonings containing ingredients such as retort rice, retort curry sauce, retort hot pot soup, canned goods, retort sauces (especially retort pasta sauces), retort mixed rice bases, and retort soups. However, the present invention is particularly useful for retort rice, where the aroma of the ingredients is delicate and the retort odor is easily perceived. Furthermore, a container that allows steam to escape during microwave heating is preferable to an aluminum pouch for retorts that is heated by boiling water, as this further reduces the retort odor.

[0240] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.90 or less, more preferably 0.20 or more and 0.70 or less, and particularly preferably 0.29 or more and 0.47 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.95 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.47 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.05 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.29 or more.

[0241] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 1.0% by mass or more and 10% by mass or less, more preferably 1.5% by mass or more and 5.0% by mass or less, and particularly preferably 1.9% by mass or more and 3.1% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or preferably 0.9% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.9% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less, or 5.0% by mass or less, or 3.1% by mass or less.

[0242] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, more preferably 0.10 or more and 0.74 or less, and particularly preferably 0.35 or more and 0.50 or less. Specifically, it is preferable to be 7.0 or less, or 5.0 or less, or 3.0, or 2.0, or 1.0 or less, or 0.70 or less, or 0.50 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more, or 0.20 or more, or 0.30 or more, or 0.35 or more.

[0243] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0244] Test Example 8. Evaluation Test 7 (Aspect 7) Bread (Examples g1-g9) was prepared as a food composition in the same manner as in Test Example 1. Furthermore, comparative example g1 was prepared in the same manner as in Examples g1-g9, except that inulin and isomaltodextrin were not added to the mixed raw material flour.

[0245] Furthermore, a cookie (Example g10) was prepared in the same manner as in Test Example 1. In addition, a cookie (Comparative Example g2) was prepared in the same manner as in Example g10, except that inulin and indigestible dextrin were not added to the dough composition prepared in Test Example 1.

[0246] Furthermore, granola (Examples g11-13) was prepared in the same manner as in Test Example 1. In addition, granola (Comparative Example g3) was prepared in the same manner as in Examples g11-13, except that inulin was not added to the dough composition prepared in Test Example 1.

[0247] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0248] The "grain odor" of each prepared food composition during consumption and the "tendency to burn" after heat treatment were evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0249] <grain odor> 5 points: I don't detect any grain smell at all. 4 points: No grainy smell. 3 points: There is a slight grainy smell. 2 points: I can smell the grain. 1 point: I strongly detect a grainy smell.

[0250] <Susceptibility to burning> 5 points: It doesn't burn easily, which is very desirable. 4 points: It's relatively resistant to burning, which is a plus. 3 points: Slightly less prone to burning, which is somewhat preferable. Points 2: It burns easily, which is somewhat undesirable. 1 point: It burns easily, which is undesirable.

[0251] Table 11 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0252] [Table 11]

[0253] From the results for the bread, cookies, and granola described above, it was observed that adjusting the "A2 / A1" ratio within a predetermined range in the composition reduces the likelihood of burning during baking. Although the principle is unclear, it is possible that the relative increase in A1 compared to A2 leads to a sustained state of moisture retention, thus reducing the likelihood of burning during baking. In particular, while the composition of the present invention may be one in which dietary fiber is kneaded into the dough composition, it is more useful when the dietary fiber is localized on the surface of the composition (e.g., cereals) because A1 plays a role in retaining moisture within the surface. More specifically, the "A2 / A1" ratio should be in the range of, for example, 0.01 to 1.0, preferably 0.09 to 0.75, more preferably 0.21 to 0.54, and especially preferably 0.25 to 0.39. Specifically, the upper limit is preferably 1.0 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.01 or higher, or 0.03 or higher, or 0.05 or higher, or 0.08 or higher, or 0.10 or higher, or 0.15 or higher, or 0.20 or higher.

[0254] Furthermore, by adjusting the "A1" to a predetermined range in the composition, an effect of suppressing grain odor has been observed. Although the principle is unknown, compositions containing grains in a predetermined proportion or more (for example, 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more) may be prone to having a grain odor, but it is possible that the presence of A1 in a predetermined proportion or more suppresses the aroma derived from grains. More specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 30% by mass or less, preferably 0.9% by mass or more and 20% by mass or less, more preferably 1.5% by mass or more and 8.0% by mass or less, and particularly preferably 2.0% by mass or more and 5.7% by mass or less. Specifically, the lower limit is usually 0.6% by mass or more, or preferably 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more. 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 20% by mass or less, or 16% by mass or less, 10% by mass or less, or 8.0% by mass or less, or 5.7% by mass or less.

[0255] Furthermore, the present invention is particularly useful for compositions containing whole grain flour, and is useful in processed grain products such as bread, biscuits, cakes, and cereals. The present invention is especially useful in bread, cakes, biscuits, and cereals, which tend to have a grain-derived odor and are prone to burning during baking.

[0256] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0257] Test Example 9. Evaluation Test 8 (Aspect 8) Food compositions of noodles (Examples h1-h2), waffles (Examples h3-h5), and granola (Examples h6-h7) were prepared in the same manner as in Test Example 1, except that inulin and guar gum hydrolysate were added or omitted so that their concentrations in the food composition matched the values ​​in Table 12. In addition, waffles (Comparative Example h1) were prepared in the same manner as in Examples h3-h5, except that inulin and isomaltoligosaccharide were not added to the raw flour, and granola (Comparative Example h2) was prepared in the same manner as in Examples h6-h7, except that inulin was not added to the raw flour.

[0258] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0259] The "degraded odor" of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1. For noodles, the degraded odor was evaluated after 11 days of storage in a constant temperature oven at 50°C and 57.5% humidity. For waffles and granola, the degraded odor was evaluated after 20 days of storage in a constant temperature oven at 50°C.

[0260] <Deterioration Odor> *Odor caused by changes over time when using grains and / or legumes 5 points: I don't detect any unpleasant odor at all. 4 points: No unpleasant odor of spoilage. 3 points: There is a slight smell of spoilage. 2 points: It has a stale smell. 1 point: It has a strong smell of spoilage.

[0261] Table 12 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0262] [Table 12]

[0263] From the results for the noodles, waffles, and granola mentioned above, it was found that adjusting the composition of "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range suppresses the off-flavor. Although the principle is unclear, compositions containing a predetermined proportion or more of insoluble dietary fiber (A3) (0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 1.0% by mass or more, or 1.3% by mass or more) may be prone to off-flavor, but the presence of a predetermined proportion or more of water-soluble dietary fiber (A1+A2) may suppress the off-flavor. More specifically, the content ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) may be in the range of 0.001 to 2.0. More specifically, the upper limit is preferably 2.0 or less, or 1.9 or less, or 1.8 or less, or 1.7 or less, or 1.6 or less, or 1.5 or less, or 1.4 or less, or 1.3 or less, or 1.2 or less, or 1.1 or less, or 1.0 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or 0.40 or less. The lower limit is not particularly limited, but it may usually be 0.001 or more, or 0.01 or more, or 0.05, or 0.10, or 0.15 or more.

[0264] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.70 or less, more preferably 0.20 or more and 0.50 or less, and particularly preferably 0.24 or more and 0.30 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.94 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or less, or 0.40 or less, or 0.30 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.24 or more.

[0265] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 0.8% by mass or more and 15% by mass or less, more preferably 2.7% by mass or more and 10% by mass or less, and particularly preferably 4.3% by mass or more and 7.0% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or preferably 0.8% by mass or more, or 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.3% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less, 10% by mass or less, or 7.0% by mass or less.

[0266] Furthermore, the present invention is particularly useful for compositions containing grains, and is especially useful for grain-based products such as noodles, bread, biscuits, cakes, and cereals. The present invention is particularly useful for noodles, cakes, and cereals, where the aroma of grains is delicate and spoilage odors are easily detected.

[0267] Here, in the case of noodles, cakes, and cereals, the aforementioned "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" may be adjusted by including a predetermined proportion of dietary fiber (e.g., inulin) that is rich in A1. Specifically, the amount of "inulin" should be in the range of, for example, 0.1% by mass or more and 10.0% by mass or less, preferably 0.6% by mass or more and 8.0% by mass or less, more preferably 2.0% by mass or more and 6.0% by mass or less, and particularly preferably 3.0% by mass or more and 4.8% by mass or less. Specifically, the lower limit is usually 0.1% by mass or more, or 0.6% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 10.0% by mass or less, or 8.0% by mass or less, or 6.0% by mass or less, or 4.8% by mass or less.

[0268] Here, in noodles, cakes, and cereals, the aforementioned "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" may be adjusted by including a predetermined proportion of dietary fiber containing a large amount of A1 (e.g., hydrolyzed guar gum). Specifically, the amount of "hydrolyzed guar gum" may be in the range of, for example, 0.1% by mass or more and 10.0% by mass or less, preferably 0.6% by mass or more and 8.0% by mass or less, more preferably 2.0% by mass or more and 6.0% by mass or less, and particularly preferably 3.0% by mass or more and 4.8% by mass or less. Specifically, the lower limit is usually 0.1% by mass or more, or 0.6% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be 10.0% by mass or less, or 8.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less.

[0269] Furthermore, if the composition of the present invention is a long-life food (one that can be stored at room temperature for one month or more, or two months or more; for example, cakes, cereals), the present invention is more useful because the need for oxygen absorbers or nitrogen filling can be eliminated by adjusting the aforementioned "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" to a predetermined ratio.

[0270] Furthermore, if the composition of the present invention is a solid composition (e.g., cakes) that is heated by heat conduction from a cooking appliance (e.g., a griddle) when the dough comes into direct contact with the appliance (the specific conditions may be adjusted as appropriate depending on the dough conditions, but may be, for example, 150°C or higher), then adjusting "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" to the above ratio at the dough stage is more useful because it prevents the cooking appliance from trapping unpleasant odors. Specifically, the present invention may be used for compositions where one side of the dough composition is heated on the cooking appliance (e.g., pancakes), but it is particularly useful for compositions where the dough is heated by sandwiching it from both sides, such as cakes. Also, the cooking appliance may be a griddle, but in the case of a cooking appliance with a complex surface shape having irregularities such as a mold, the present invention is more useful because the cooking appliance will trap unpleasant odors in the usual way.

[0271] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0272] Test Example 10. Evaluation Test 9 (Pattern 9) Waffles (Examples i1-i2) were prepared as food compositions in the same manner as in Test Example 1. In addition, a waffle (Comparative Example i1) was prepared in the same manner as Examples i1-i2 except that it did not contain okara flour as a raw material, and a waffle (Comparative Example i2) was prepared in the same manner as Examples i1-i2 except that it did not contain okara flour as a raw material and inulin and isomaltoligosaccharide were not added to the raw material flour.

[0273] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0274] The number of chews per bite until swallowing for each prepared food composition was measured in the same manner as in Test Example 1.

[0275] Table 13 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the measurement results.

[0276] [Table 13]

[0277] From the results of the above waffle experiment, it was observed that adjusting the "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" ratios within a predetermined range increases the number of chews per bite. Although the principle is unclear, it is possible that A3, which has a relatively large content compared to water-soluble dietary fiber (A1+A2), increases the chewiness. More specifically, "A3 / (A1+A2)" should be in the range of 0.001 to 7.0, preferably 0.01 to 5.43, even more preferably 0.10 to 3.0, and particularly preferably 1.00 to 1.50. Specifically, it is preferable that the ratio be 0.001 or higher, or 0.01 or higher, or 0.10 or higher, or 0.30 or higher, or 0.50 or higher, or 0.70 or higher, or 0.90 or higher, or 1.00 or higher. On the other hand, the upper limit is not particularly limited, but it can be 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less.

[0278] Specifically, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.94 or less, more preferably 0.20 or more and 0.70 or less, and particularly preferably 0.30 or more and 0.50 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more.

[0279] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 30% by mass or less, preferably 0.9% by mass or more and 10% by mass or less, more preferably 1.5% by mass or more and 8.0% by mass or less, and particularly preferably 3.5% by mass or more and 7.0% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or 0.8% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.1% by mass or more, or 2.4% by mass or more, or 2.8% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less.

[0280] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0281] In other words, by adjusting the ratio of "A2 / A1" to a predetermined proportion or less and / or the ratio of "A3 / (A2+A1)" to a predetermined proportion or more, a composition is obtained that, in addition to the effects of the present invention, significantly increases the number of chews per bite. In other words, the present invention, due to its unknown attribute of increasing the number of chewing cycles through the above configuration, is a composition that can be used for new purposes such as improving satiety (chewing food thoroughly strengthens the stimulation of the satiety center, making it easier to feel satisfied with small amounts of food, thus preventing overeating and aiding in weight loss), improving the oral environment (saliva secreted during chewing has antibacterial properties, improving the oral environment and helping to prevent tooth decay and periodontal disease), activating brain function (chewing stimulates the cerebral cortex, which contributes to improved memory and concentration), relieving stress (moderate exercise of the masseter muscles (jaw muscles) is also expected to have a stress-relieving effect and can lead to a relaxed psychological state), and maintaining the health of facial muscles and temporomandibular joints (eating meals that require firm chewing strengthens facial muscles and helps prevent temporomandibular joint disorders).

[0282] Test Example 11. Evaluation Test 10 (Pattern 10) Rice (Examples j1-j7) was prepared as a food composition in the same manner as in Test Example 1, except that acetic acid or allyl isothiocyanate (AIT) was added to the food composition at a concentration equal to the values ​​shown in Table 14. In addition, rice (Comparative Example j1) was prepared in the same manner as in Examples j1-j7, except that isomaltodextrin was not added.

[0283] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0284] The "acetic acid / AIT odor" of each prepared food composition at the time of consumption was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0285] <Acetic acid / AIT odor> 5 points: No acetic acid or AIT odor detected at all. 4 points: No acetic acid or AIT odor detected. 3 points: Slightly detectable odor of acetic acid or AIT. Points 2: I can detect an odor of acetic acid or AIT. 1 point: Strong odor of acetic acid or AIT.

[0286] Table 14 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0287] [Table 14]

[0288] Based on the results for the rice sample described above, when the composition of the present invention contains acetic acid and / or AIT in a certain proportion or more (for example, 0.001% by mass or more, or 0.01% by mass or more, or 0.10% by mass or more), adjusting the "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range can suppress the acetic acid odor and / or AIT odor. The principle is unclear, but while compositions containing acetic acid and / or AIT in a predetermined proportion or more may be more prone to acetic acid and / or AIT odor, it is possible that the presence of water-soluble dietary fiber (A1+A2) in a predetermined proportion or more suppresses the acetic acid and / or AIT odor.

[0289] Furthermore, the present invention is particularly useful for compositions containing acetic acid, and is especially useful in liquid seasonings containing ingredients such as cooked rice, curry sauce, hot pot soup base, canned goods, pasta sauce, mixed rice base, and soup. However, the present invention is particularly useful in cooked rice, where the acetic acid odor is easily perceived.

[0290] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.05 or more and 0.80 or less, more preferably 0.08 or more and 0.50 or less, and particularly preferably 0.10 or more and 0.44 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.80 or less, or 0.63 or less, or 0.53 or less, or 0.44 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.10 or more, or 0.20 or more.

[0291] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 0.9% by mass or more and 10% by mass or less, more preferably 1.2% by mass or more and 8.0% by mass or less, and particularly preferably 1.5% by mass or more and 2.7% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or preferably 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less, 5.0% by mass or less, or 2.7% by mass or less.

[0292] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, more preferably 0.05 or more and 0.42 or less, and particularly preferably 0.10 or more and 0.30 or less. Specifically, it is preferable to be 7.0 or less, or 5.0 or less, or 3.0 or less, or 1.0 or less, or 0.67, or 0.42 or less, or 0.30 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more.

[0293] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0294] Test Example 12. Evaluation Test 11 (Pattern 11) Cookies (Examples k1-k6) were prepared as food compositions in the same manner as in Test Example 1, except that butter was added to the food composition in an amount of 10% by mass as an edible oil. Furthermore, a cookie (Comparative Example k1) was prepared in the same manner as in Examples k1-k6, except that inulin and indigestible dextrin were not added to the dough composition prepared in Test Example 1.

[0295] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0296] The "light texture" of each prepared food composition during consumption was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0297] <Light texture> 5 points: It has a light texture, which is very pleasant. 4 points: It has a slightly light texture, which is pleasant. 3 points: It has a slightly light texture, which is somewhat pleasant. 2 points: It lacks a light texture, which is undesirable. 1 point: It completely lacks a light texture, which is undesirable.

[0298] Table 15 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0299] [Table 15]

[0300] From the results of the above cookies, it was observed that adjusting the composition of "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range results in a lighter texture. The principle is unknown, but it is thought that edible fats and oils (e.g., butter) are present in a predetermined proportion or more (1.0% by mass or more, or 3.0% by mass or more, or 5.0% by mass or more, or 7.0% by mass or more, or 10%). For compositions containing 0.0% by mass or more, the texture may be sticky, but the presence of A1 in a predetermined proportion or more may be contributing to the light texture.

[0301] The present invention is particularly useful for compositions containing grains, and is useful in processed grain products such as noodles, bread, biscuits, cakes, and cereals, but is especially useful in breads and cookies where the texture derived from grains is easily perceived.

[0302] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.05 or more and 0.79 or less, and more preferably 0.07 or more and 0.55 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.79 or less, or 0.70 or less, or 0.55. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.05 or more, or 0.07 or more.

[0303] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 30% by mass or less, preferably 0.9% by mass or more and 20% by mass or less, more preferably 1.2% by mass or more and 17% by mass or less, and particularly preferably 2.8% by mass or more and 15.3% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or 0.9% by mass or more, or 1.2% by mass or more, or 2.0% by mass or more, or 2.8% by mass or more, or 3.5% by mass or more, or 5.0% by mass or more, or 6.4% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 17% by mass or less.

[0304] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, and even more preferably 0.10 or more and 3.0 or less. Specifically, it is preferable to be 7.0 or less, or 5.0 or less, or 3.0 or less, or 1.0 or less, or 0.89 or less, or 0.51 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more.

[0305] Furthermore, when the composition of the present invention is a composition in which solid ingredients (e.g., seeds, fruits) are contained in the dough composition and baked (e.g., cookies, cakes), there is a problem that the composition tends to crumble after baking. However, by adjusting the ratio of A3 to (A1+A2) (A3 / (A1+A2)) to the aforementioned ratio, the moisture distribution inside the dough becomes uniform, and the composition becomes less likely to crumble after baking, making the present invention more useful. Moreover, the present invention is more useful when using a dough composition that contains 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 3.0% by mass or more, or 5.0% by mass or more, or 7.0% by mass or more of solid ingredients (especially 10 mesh-on, i.e., mesh-on with a mesh opening of 1.34 mm) in the dough composition. Furthermore, the present invention is useful because compositions containing solid ingredients as described above face greater challenges. There is no particular upper limit, but it may be a 1-mesh (2.50 mm mesh opening) pass.

[0306] In this invention, "mesh on" refers to the fraction that remains on a sieve of a specific size, and "mesh pass" refers to the fraction that passes through a sieve of a specific size. The content of each fraction is measured by fractionating the composition using sieves with different mesh sizes. For example, "50 mesh on" means the fraction that remains on a 50-mesh sieve, and "1 mesh pass 10 mesh on" means the fraction that passes through a 1-mesh sieve and remains on a 10-mesh sieve. In this invention, "mesh" is a unit that represents the density of the mesh of wire mesh, sieves, filters, etc., and represents the number of meshes per inch. That is, for example, "1 mesh on (pass)" means the fraction that remains (passes through) a sieve with a mesh size of 2.50 centimeters.

[0307] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0308] Test Example 13. Evaluation Test 12 (Pattern 12) Waffles (Examples 11-15) were prepared as food compositions in the same manner as in Test Example 1, except that soybeans were added or omitted so that their concentration in the food composition was as shown in Table 16.

[0309] In addition, we prepared a waffle (Comparative Example 1) manufactured in the same manner as Examples 11 to 15, except that it did not contain soybeans as an ingredient, and a waffle (Comparative Example 2) manufactured in the same manner as Examples 11 to 15, except that it did not contain soybeans as an ingredient and did not have inulin and isomaltoligosaccharide added to the raw material flour.

[0310] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0311] The "change in texture after adding moisture" of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1. 20g of ice cream was placed on a waffle or bread and left for 3 minutes, after which the change in texture was evaluated.

[0312] <Changes in texture after adding moisture> 5 points: The texture remains consistent, which is very desirable. 4 points: There is almost no change in texture, which is desirable. 3 points: There is a slight change in texture, which is somewhat desirable. Points 2: There is a slight change in texture, which is somewhat undesirable. 1 point: The texture changes, which is undesirable.

[0313] Table 16 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0314] [Table 16]

[0315] Based on the results of the above waffle test, it has been found that when the composition of the present invention contains a certain proportion or more of "soybeans" (for example, 0.1% by mass or more, or 0.50% by mass or more, or 1.0% by mass or more), adjusting the "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range suppresses changes in texture after moisture is added.

[0316] Furthermore, the present invention is useful when the composition contains grains and is baked (for example, bread, biscuits, cakes, cereals), but it is particularly useful in bread and cakes where the texture derived from grains is easily perceived.

[0317] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.80 or less, and more preferably 0.15 or more and 0.46 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.80 or less, or 0.60 or less, or 0.49 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.05 or more, or 0.10 or more, or 0.15 or more, or 0.22 or more.

[0318] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 2.7% by mass or more and 15% by mass or less, more preferably 3.8% by mass or more and 10% by mass or less, and particularly preferably 4.2% by mass or more and 8.0% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or 0.9% by mass or more, or 1.2% by mass or more, or 2.0% by mass or more, or 2.7% by mass or more, or 3.8% by mass or more, or 4.2% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less, or 6.0% by mass or less.

[0319] Specifically, "A3 / (A1+A2)" may be in the range of, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.0 or less, and even more preferably 0.80 or more and 1.74 or less. Specifically, it is preferable to be 0.001 or more, or 0.10 or more, or 0.77 or more, or 1.00 or more, or 1.20 or more. On the other hand, the upper limit is not particularly limited, but it can be 7.0 or less, or 5.0 or less, or 3.0 or less, or 2.0 or less, or 1.74 or less, or 1.55 or less.

[0320] Furthermore, in breads, cakes, and cereals, the ratio of A1 to A3 described above may be adjusted by including a predetermined proportion of a food ingredient that contains a relatively large amount of A3 (for example, 2 times or more, or 3 times or more) relative to A1 (for example, "soybeans" with an A3 ratio of about 5 times that of A1). Here, the amount of "soybeans" may be in the range of 0.1% by mass or more and 30% by mass or less, preferably 3.0% by mass or more and 25% by mass or less, and more preferably 8.0% by mass or more and 20% by mass or less. The lower limit is usually 1.0% by mass or more, or 3.0% by mass or more, or 5.0% by mass or more, or 7.0% by mass or more, or 9.0% by mass or more, or 11.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 30% by mass or less, or 27% by mass or less, or 24% by mass or less, or 21% by mass or less. Furthermore, the proportion of A3 derived from soybeans to the total A3 of the composition may be 10% by mass or more, 20% by mass or more, or 30% by mass or more.

[0321] Furthermore, when the composition of the present invention is consumed in combination with high-moisture foods (for example, cereals eaten with milk, or cakes topped with whipped cream), adjusting the ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) to a predetermined range can prevent the high-moisture foods from seeping in, making the composition even more useful.

[0322] Furthermore, the content and ratio of dietary fiber in the composition of the present invention may satisfy the provisions disclosed in this specification.

[0323] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0324] Test Example 14. Evaluation Test 13 (Pattern 13) Waffles (Examples m1-m6) were prepared as food compositions in the same manner as in Test Example 1, except that citric acid, lactic acid, and gluconic acid were added or omitted so that their concentrations in the food composition matched the values ​​in Table 17.

[0325] In addition, waffles (Comparative Examples m1-m4) were prepared in the same manner as in Examples m1-m6, except that inulin and isomaltoligosaccharide were not added to the raw material flour.

[0326] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0327] The "texture after long-term storage" of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1. For the waffles, Negamold (oxygen absorber and alcohol volatilizer) was added, and the texture was evaluated after storage in a constant temperature chamber at 50°C for 7 days.

[0328] <Texture after long-term storage> 5 points: It's not crumbly and is very preferable. 4 points: It has almost no dryness or crumbliness, which is desirable. 3 points: Slightly crumbly, which is somewhat preferable. Points 2: It's a bit dry and crumbly, which is somewhat undesirable. 1 point: It has a crumbly texture, which is undesirable.

[0329] Table 17 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0330] [Table 17]

[0331] Based on the results of the waffle experiment described above, it was found that adjusting the composition of "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range improves the texture after long-term storage. Furthermore, although the principle is unclear, it was found that including organic acids (e.g., citric acid, lactic acid, gluconic acid) in a predetermined proportion or higher (e.g., 0.01% by mass or more, or 0.05% by mass or more, or 0.10% by mass or more) further improves the texture after long-term storage.

[0332] In other words, the present invention is particularly useful for compositions containing grains, and is useful in processed grain products such as noodles, bread, biscuits, cakes, and cereals, but is especially useful in breads and cakes where the texture derived from grains is easily perceived.

[0333] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.80 or less, more preferably 0.27 or more and 0.52 or less, and particularly preferably 0.32 or more and 0.50 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.80 or less, or 0.60 or less, or 0.52 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.27 or more.

[0334] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 1.2% by mass or more and 10% by mass or less, and more preferably 2.6% by mass or more and 8.0% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.6% by mass or more, or 3.0% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.0% by mass or less.

[0335] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 3.79 or less, and even more preferably 0.10 or more and 3.0 or less. Specifically, it is preferable to be 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.79 or less, or 3.0 or less, or 2.11 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more, or 0.30 or more, or 0.50 or more, or 1.00 or more, or 1.30 or more.

[0336] Furthermore, it was found that compositions containing 0.01% by mass or more of "citric acid" (especially 0.05% by mass or more, or 0.1% by mass or more), compositions containing 0.01% by mass or more of "lactic acid" (especially 0.05% by mass or more, or 0.1% by mass or more), or compositions containing 0.01% by mass or more of "gluconic acid" (especially 0.05% by mass or more, or 0.1% by mass or more) exhibit a more desirable texture after long-term storage.

[0337] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0338] Test Example 15. Evaluation Test 14 (Pattern 14) Waffles (Examples n1-n6) were prepared as food compositions in the same manner as in Test Example 1, except that the dough fermentation time was adjusted to the values ​​in Table 18 and the dough was shaped according to the method described in Table 18. In addition, waffles (Comparative Examples n1-n3) were prepared in the same manner as in Examples n1-n6, except that inulin and isomaltoligosaccharide were not added.

[0339] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0340] The "fluffy texture" of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1. The dough was fermented at room temperature, and then its texture was evaluated.

[0341] <Fluffy texture> 5 points: It's fluffy and very pleasant. 4 points: It's slightly fluffy, which is nice. 3 points: Slightly fluffy, which is somewhat pleasant. Points 2: Not fluffy enough, somewhat undesirable. 1 point: It's not fluffy at all, which is undesirable.

[0342] Table 18 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0343] [Table 18]

[0344] From the results of the waffle experiment described above, it was observed that adjusting "A2 / A1" and / or "A1" and / or "A3 / (A1+A2)" within a predetermined range results in a fluffier texture. Although the principle is unclear, for compositions in which the dough is fermented for a certain period of time or longer (for example, 10 minutes or more, or 20 minutes or more, or 30 minutes or more), it is possible that including A1 in a predetermined proportion or higher will produce a fluffier texture.

[0345] In other words, the present invention is particularly useful for compositions containing grains, and is useful in processed grain products such as noodles, bread, biscuits, cakes, and cereals, but is especially useful in breads and cakes where the texture derived from grains is easily perceived.

[0346] Here, "A2 / A1" may be in the range of, for example, 0.01 or more and 1.0 or less, preferably 0.10 or more and 0.80 or less, more preferably 0.20 or more and 0.70 or less, and particularly preferably 0.31 or more and 0.50 or less. Specifically, the upper limit is preferably 1.0 or less, or 0.80 or less, or 0.60 or less, or 0.50 or less, or 0.40 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.03 or more, or 0.05 or more, or 0.08 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.31 or more.

[0347] Specifically, "A1" may be in the range of, for example, 0.6% by mass or more and 20% by mass or less, preferably 0.9% by mass or more and 10% by mass or less, more preferably 1.5% by mass or more and 8.0% by mass or less, and particularly preferably 3.5% by mass or more and 7.0% by mass or less. Specifically, its lower limit is usually 0.6% by mass or more, or 0.9% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more. On the other hand, its upper limit is not particularly limited, but can be 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less, 10.0% by mass or less, or 5.0% by mass or less.

[0348] Specifically, the range of "A3 / (A1+A2)" is, for example, 0.001 or more and 7.0 or less, preferably 0.01 or more and 5.43 or less, and even more preferably 0.10 or more and 3.0 or less. Specifically, it is preferable to be 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.5 or less, or 2.0 or less. On the other hand, the lower limit is not particularly limited, but it can be 0.001 or more, or 0.01 or more, or 0.10 or more, or 0.30 or more, or 0.50 or more, or 1.00 or more, or 1.30 or more.

[0349] The fermentation time for the dough in the composition of the present invention may be 0 minutes, but from the viewpoint of achieving a fluffy texture, it is preferably 15 minutes or more, and more preferably 30 minutes or more.

[0350] Furthermore, when the same sensory evaluation as in Test Example 1 was performed, all of the food compositions in the examples of this test example, like the food compositions in Test Example 1, had a stronger clean aftertaste or overall richness of flavor, or were less likely to have off-flavors or grassy tastes.

[0351] Test Example 16. Evaluation Test 15 (Pattern 15) Baumkuchen (Examples 01-04) was prepared as a food composition in the same manner as in Test Example 1. A Baumkuchen (Comparative Example 01) was also prepared in the same manner as in Examples 01-04, except that inulin and isomaltoligosaccharide were not added. Furthermore, waffles (Examples 05-06) were prepared as a food composition in the same manner as in Test Example 1. A waffle (Comparative Example 02) was also prepared in the same manner as in Examples 05-06, except that inulin and isomaltoligosaccharide were not added.

[0352] The dietary fiber content and other properties of the obtained food composition were measured in the same manner as in Test Example 1.

[0353] The "foaming ability of the dough composition" during the manufacturing process of each prepared food composition was evaluated using the following evaluation criteria, in the same manner as in Test Example 1.

[0354] <Foaming properties of dough composition> 5 points: Very high foaming ability, which is highly desirable. 4 points: High foaming ability, which is desirable. 3 points: The foaming ability is slightly high, which is somewhat desirable. Points 2: The foaming ability is somewhat low, which is slightly undesirable. 1 point: Poor foaming ability, undesirable.

[0355] Table 19 shows the measured values ​​(in mass %) of the content of each dietary fiber in the food composition, the content ratio (values ​​rounded to two decimal places), and the results of the sensory evaluation.

[0356] [Table 19]

[0357] From the results for Baumkuchen and waffles described above, it was observed that adjusting the ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) within a predetermined range in the composition improves the foaming ability of the dough composition during manufacturing, thereby improving productivity. Although the principle is unclear, compositions with an insoluble dietary fiber (A3) content of a predetermined proportion or more (for example, 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 1.0% by mass or more, or 1.3% by mass or more) may have difficulty forming foam in the dough composition, but the foaming ability may be improved by including a predetermined proportion or more of water-soluble dietary fiber (A1+A2). In other words, it is thought that the foam retention ability of the composition is improved when the ratio of insoluble dietary fiber (A3) to water-soluble dietary fiber (A1+A2) (A3 / (A1+A2)) is below a predetermined proportion. More specifically, the ratio of insoluble dietary fiber (A3) to soluble dietary fiber (A1+A2) (A3 / (A1+A2)) may be in the range of 0.001 to 2.0. Specifically, the upper limit is preferably 2.0 or less, or 1.9 or less, or 1.8 or less, or 1.7 or less, or 1.6 or less, or 1.5 or less, or 1.4 or less, or 1.3 or less, or 1.2 or less, or 1.1 or less, or 1.0 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less, or 0.60 or less, or 0.50 or less. There is no particular lower limit, but if the ratio is low, the water-soluble dietary fiber (A1 + A2) may be strongly perceived, so it is usually acceptable for it to be 0.001 or higher, or 0.01 or higher, or 0.05, 0.10, or 0.15 or higher.

[0358] Furthermore, if the composition of the present invention is a solid composition (e.g., bread, cakes) prepared by adding a raw material that affects foaming properties (e.g., okara flour, brown rice flour) to the dough composition and then solidifying it by an arbitrary process (e.g., baking), then adjusting the ratio of A3 to A1+A2 (A3 / (A1+A2)) at the dough stage to the aforementioned ratio is more useful for improving the foaming properties of the dough composition. In other words, the present invention is more useful for dough compositions that use raw materials containing localized sites of insoluble dietary fiber (A3), such as okara flour or brown rice flour. More specifically, the present invention is useful in compositions in which 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) of the insoluble dietary fiber (A3) in the whole dough composition is derived from a raw material containing localized sites of insoluble dietary fiber (A3) (okara flour and / or brown rice flour).

[0359] Furthermore, the above-mentioned dough composition has good foaming properties, resulting in a low specific gravity (for example, the dough contains air bubbles and has a specific gravity of 0.95 or less), making it less likely to damage the structure of the lower layers, thus possessing the characteristic of easily forming a layered structure. Therefore, when the composition of the present invention takes the form of a layered structure (the specific number of layers may be adjusted as appropriate, but for example, it may be 10 layers or more) after baking (sometimes referred to as a layered structure; for example, Baumkuchen), using a dough composition in which the ratio of A3 to A1+A2 (A3 / (A1+A2)) is adjusted to the above ratio is more useful because it makes it easier for the doughs to form a layered structure after baking. In particular, the present invention is more useful when the layer thickness of the composition is 0.1 mm or more and 5 mm or less, as the layered structure is less likely to collapse in such cases.

[0360] Furthermore, the above-mentioned dough composition has good foaming properties, resulting in a low specific gravity, which gives it the characteristic of not easily sticking and dripping off. Therefore, when baking the composition of the present invention while continuously attaching the dough to a rotating shaft (the specific rotation speed may be adjusted as appropriate, but for example, it may be 2 minutes or more per rotation) (this is sometimes referred to as rotational baking, for example, for Baumkuchen), adjusting the ratio of A3 to A1+A2 (A3 / (A1+A2)) to the aforementioned ratio improves the foaming properties of the dough composition and is more useful in preventing uneven baking.

[0361] Furthermore, if the composition of the present invention is a solid composition (e.g., cakes) that is heated by heat conduction from a cooking utensil (e.g., a griddle) when the dough comes into direct contact with the cooking utensil, the present invention is more useful because adjusting the ratio of A3 to A1+A2 (A3 / (A1+A2)) at the dough stage to the aforementioned ratio prevents the dough from sticking to the cooking utensil and breaking. Specifically, the present invention may be used for compositions where one side of the dough composition is heated on the cooking utensil (e.g., pancakes), but it is particularly useful for compositions where the dough is heated by sandwiching it from both sides, such as cakes. Also, the cooking utensil may be a griddle, but the present invention is more useful in the case of cooking utensils with complex surface shapes that have irregularities, such as molds, because they are prone to breakage during the baking stage using conventional methods.

Claims

1. Contains low molecular weight water-soluble dietary fiber (A1) and high molecular weight water-soluble dietary fiber (A2), (1) The content ratio of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) (A2 / A1) is 1.0 or less. (2) The content of low molecular weight water-soluble dietary fiber (A1) is 0.6% by mass or more, and (3) The ratio of insoluble dietary fiber (A3) to soluble dietary fiber (A1 + A2) (A3 / (A1 + A2)) is 7.0 or less. A composition in which the content of low molecular weight water-soluble dietary fiber (A1), high molecular weight water-soluble dietary fiber (A2), and insoluble dietary fiber (A3) is measured and calculated according to the AOAC. 2011.25 method.

2. (4) The composition according to claim 1, wherein the content of high molecular weight water-soluble dietary fiber (A2) is 0.6% by mass or more.

3. (5) The composition according to claim 1 or 2, wherein the content ratio (A3 / A1) of insoluble dietary fiber (A3) to low molecular weight water-soluble dietary fiber (A1) is 90 or less.

4. (6) The composition according to any one of claims 1 to 3, wherein the content of insoluble dietary fiber (A3) is 0.6% by mass or more.

5. (7) The composition according to any one of claims 1 to 4, wherein the content ratio (A3 / A2) of insoluble dietary fiber (A3) to high molecular weight water-soluble dietary fiber (A2) is 10.0 or less.

6. The composition according to any one of claims 1 to 5, wherein the total content (A1 + A2 + A3) of water-soluble dietary fiber (A1 + A2) and insoluble dietary fiber (A3) is 3.0% by mass or more.

7. The composition according to any one of claims 1 to 6, wherein the low molecular weight water-soluble dietary fiber (A1) contains one or more selected from the group consisting of 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.

8. The composition according to any one of claims 1 to 7, wherein the content ratio (A4 / A1) of the total of low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight indigestible glucan, low molecular weight isomaltodextrin, low molecular weight guar gum hydrolysate, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin (A4) to low molecular weight water-soluble dietary fiber (A1) is greater than 0.

5.

9. The composition according to any one of claims 1 to 8, wherein the high molecular weight water-soluble dietary fiber (A2) contains one or more selected from the group consisting of high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin.

10. The composition according to any one of claims 1 to 9, wherein the total content ratio (A5 / A2) of high molecular weight water-soluble dietary fiber (A2) of high molecular weight inulin, high molecular weight isomaltoligosaccharide, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight indigestible glucan, high molecular weight isomaltodextrin, high molecular weight guar gum hydrolysate, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin is greater than 0.

3.

11. The composition according to any one of claims 1 to 10, wherein 70% by mass or less of the low molecular weight water-soluble dietary fiber (A1) is derived from a dietary fiber-containing food ingredient.

12. The composition according to any one of claims 1 to 11, wherein 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from a dietary fiber-containing food ingredient.

13. The composition according to any one of claims 1 to 12, wherein 70% by mass or more of the insoluble dietary fiber (A3) is derived from a dietary fiber-containing food ingredient.

14. The composition according to any one of claims 1 to 13, wherein 0.1% by mass or more of the low molecular weight water-soluble dietary fiber (A1) is derived from the dietary fiber localization site.

15. The composition according to any one of claims 1 to 14, wherein 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from the dietary fiber localization site.

16. The composition according to any one of claims 1 to 15, wherein 0.1% by mass or more of the insoluble dietary fiber (A3) is derived from the dietary fiber localization site.

17. The composition according to any one of claims 1 to 16, comprising one or more ingredients selected from the group consisting of grains, nuts and seeds, legumes, vegetables, and fruits as dietary fiber-containing ingredients.

18. The composition according to any one of claims 1 to 17, comprising one or more dietary fiber localization sites selected from the group consisting of grains, nuts and seeds, legumes, vegetables, and fruits.

19. The composition according to claim 17 or 18, wherein the cereals include one or more selected from the group consisting of oats, wheat, barley, millet, quinoa, and rice.

20. The composition according to any one of claims 17 to 19, wherein the vegetables include wild grasses.

21. The composition according to any one of claims 17 to 20, wherein the vegetables include plantain.

22. The composition according to any one of claims 17 to 21, wherein the legume comprises one or more selected from the group consisting of soybeans, chickpeas, peas, and lentils.

23. A composition according to any one of claims 1 to 22, comprising grains.

24. The composition according to any one of claims 1 to 23, wherein the composition is a cake, cereal, noodles, beverage, bread, biscuit, rice, or sauce.

25. The composition according to any one of claims 1 to 24, comprising 10.0% by mass or more of gluten and / or 1.0% by mass or more of egg white.

26. The composition according to any one of claims 1 to 25, comprising 0.1% by mass or more of inulin and / or 0.1% by mass or more of guar gum hydrolysate.

27. A composition according to any one of claims 1 to 26, containing 1.0% by mass or more of soybeans.

28. The composition according to any one of claims 1 to 27, comprising 0.01% by mass or more of citric acid and / or 0.01% by mass or more of lactic acid and / or 0.01% by mass or more of gluconic acid.

29. The composition according to any one of claims 1 to 28, wherein the content ratio of low molecular weight water-soluble dietary fiber (A1) to insoluble dietary fiber (A3) is in the range of 12:88 to 75:25 by mass.

30. A composition according to any one of claims 1 to 29, containing 0.001% by mass or more of alcohol.

31. A composition according to any one of claims 1 to 30, containing 10 mg / 100 ml or more of tannin.

32. A composition according to any one of claims 1 to 31, for the purpose of improving satiety, improving the oral environment, activating brain function, relieving stress, or maintaining the health of facial muscles and / or temporomandibular joint.

33. A method for producing the composition described in any one of claims 1 to 32, (i) Steps to prepare the dough composition, (ii) The step of subjecting the dough composition of (i) to a fermentation treatment at a temperature of 30°C or higher and 90°C or lower, and (iii) The step of heating the composition of (ii) at a temperature of 90°C or higher for 3 minutes or more. A manufacturing method that includes this.

34. A method for producing the composition described in any one of claims 1 to 32, (i) Steps to prepare the dough composition, (ii) The step of covering the surface of the dough composition of (i) with dietary fiber, and (iii) The step of heating the composition of (ii) at a temperature of 90°C or higher for 15 minutes or more. A manufacturing method that includes this.

35. A method for producing the composition described in any one of claims 1 to 32, (i) In the step of preparing the raw material powder, (ii) A step in which the raw material powder prepared in step (i) above is kneaded with water of 20% or more. (iii) A step of steaming the dough composition after the kneading process in step (ii) at 80°C or higher, and (iv) A manufacturing method comprising the step of hot-air drying the composition after the steaming treatment in step (iii) at 50°C or higher.

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