Starch-containing puffing composition and method for producing the same, fermentation composition and method for producing the same, and fermentation enzyme-treated composition and method for producing the same

Abstract

The present invention provides a puffing composition containing starch derived from legumes and grains, which promotes puffing and imparts the viscoelasticity (tension) characteristic of the starch network. [Solution] A puffing composition containing starch derived from legumes and / or grains, and satisfying all of the following conditions (1) to (7). (1) The starch content is 3% by mass or more and 100% by mass or less on a wet mass basis. (2) The dry weight moisture content is 0% by mass or more and less than 150% by mass. (3) The dietary fiber content is 3.0% by mass or more and less than 40% by mass on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 100% by mass or less on a wet mass basis. (5) The ratio of [Value β] / [Value α] when measured by the following method a is between 0 and 100. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2).

Description

[Technical Field]

[0001] The present invention relates to a starch-containing puffing composition and a method for producing the same, a fermentation composition and a method for producing the same, and a fermentation enzyme-treated composition and a method for producing the same. [Background technology]

[0002] Conventionally, various technologies have been developed for leavened foods such as bread containing starch derived from legumes and grains. For example, Patent Document 1 discloses the production of bread that maintains good rise and texture despite being gluten-free, using a mixed flour containing rice flour and psyllium. Patent Document 2 discloses the production of bread with a light texture, reduced volume after baking, stabilized and uniform shape, and suppressed viscoelasticity (hereinafter sometimes referred to as "pull") characteristic of starch networks, by incorporating indigestible starch into bread mainly composed of wheat. Patent Document 3 discloses the production of a partially hydrolyzed psyllium product suitable for liquid beverages by reducing its viscosity through enzymatic treatment. Patent Document 4 discloses the production of a fermented composition by extrusion. Patent Document 5 discloses a technology related to bread utilizing an enzyme with xylan-degrading activity. Patent Document 6 discloses a technology related to bread utilizing glycose. Patent Document 7 discloses a technology related to bread utilizing xylanase. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2019-024347 [Patent Document 2] Japanese Patent Publication No. 2007-124928 [Patent Document 3] Japanese Patent Application Publication No. 11-075776 [Patent Document 4] U.S. Patent Application Publication No. 2007 / 0248726 [Patent Document 5] Chinese Patent No. 1681392 Specification [Patent Document 6] Chinese Patent No. 102796717 Specification [Patent Document 7] European Patent No. 1989302 [Overview of the project] [Problems that the invention aims to solve]

[0004] However, the technology described in Patent Document 1 had the problem of insufficient expansion. Furthermore, the technology described in Patent Document 2 is based on bread made primarily from wheat, and therefore cannot be applied to leavened foods that do not primarily contain gluten, and it also had the problem of not imparting the viscoelasticity (tension) characteristic of starch networks. Furthermore, the technology described in Patent Document 3 also had the problem of not being able to impart such viscoelasticity (tension).

[0005] Furthermore, in a fermentation composition according to one aspect of the present invention, the technology described in Patent Document 4 requires a special extrusion device, is not a general-purpose technology, and therefore could not solve the above-mentioned problems.

[0006] Furthermore, in a fermentation composition involving enzyme treatment, which is one aspect of the present invention, the techniques described in Patent Documents 5, 6, and 7 cannot solve the above problems. In particular, Patent Document 5 is a technique based on network formation by glutelin in wheat flour and therefore cannot be applied to puffed foods that do not mainly contain gluten. The technique described in Patent Document 6 requires heat-resistant glycose and is not a versatile technique. The technique described in Patent Document 7 requires nucleic acid and is not a versatile technique.

[0007] The present invention has been made in view of the above problems, and one of its objectives is to provide a puffing composition containing starch derived from legumes and grains, which promotes puffing and imparts viscoelasticity (tension) characteristic of the starch network. [Means for solving the problem]

[0008] As a result of diligent research, the inventors have found that in a puffing composition containing starch derived from legumes and grains, the starch content, dry weight moisture content, dietary fiber content, and plant polysaccharide content are adjusted to be above predetermined values, and the ratio of the peak viscosity [value β] at the cooling stage to the breakdown viscosity (cP) [value α] at the heating stage ([value β] / [value α]) when the aqueous slurry of the pulverized composition is measured under predetermined conditions using a rapid viscoanalyzer is adjusted to be below a predetermined value, and the molecular weight distribution curve (MWDC) of the components obtained by subjecting the composition to a predetermined treatment is in the range of 3.0 to less than 6.0. 3.0-6.0 In this process, by adjusting the ratio of the molecular weight logarithms of the peak apex between the peak with the largest molecular weight logarithm (1st MP) and the peak with the second largest molecular weight logarithm (2sd MP) (2nd MP / 1st MP) to a predetermined value or less, it becomes possible to obtain a puffed composition that promotes swelling and is endowed with the viscoelasticity (tension) characteristic of the starch network, thereby solving the above problem and completing the present invention.

[0009] In other words, the present invention provides embodiments as described in the following sections, for example. [Item 1] A puffing composition containing starch derived from legumes and / or grains, and satisfying all of the following (1) to (6). (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more, on a wet mass basis, and there is no particular upper limit, but on a wet mass basis it is usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 50% by mass or less. (2) The dry-weight moisture content is less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, or less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass, and the lower limit is not restricted, but for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more, and there is no particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The plant polysaccharide content is 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 0.8% 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 4.0% by mass or more, and there is no particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, on a wet mass basis. (5) When measured by the following method a, the ratio of [value β] / [value α] is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and there is no particular lower limit, but for example it is 0, or 0 or more, or 0.5 or more. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> Prepare 32 g of a 22% by mass water slurry of the pulverized composition as the measurement sample, and measure it using a Rapid Visco Analyzer according to the following steps (a1) and (a2). (a1) A temperature increase step of increasing the temperature of the measurement sample from 50°C to 140°C at a rate of 12°C / min and holding for 3 minutes. (a2) A temperature decrease step of decreasing the temperature from 140°C to 50°C at a rate of 12°C / min. (6) The molecular weight distribution curve (hereinafter referred to as "MWDC") in the range where the logarithm of the molecular weight is 3.0 or more and less than 6.0, obtained by analyzing the components obtained by treating the composition according to the following [Procedure b] under the following [Condition B]. 3.0-6.0 When the peak with the largest logarithm of the molecular weight is defined as "1stMP" and the peak with the second largest logarithm of the molecular weight is defined as "2ndMP" in the MWDC, the ratio (2ndMP / 1stMP) of the logarithm of the molecular weight at the peak apex of 2ndMP to the logarithm of the molecular weight at the peak apex of 1stMP is 95% or less, or 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less, and the lower limit is not particularly limited, but for example, it is usually 50% or more, or 60% or more, or 65% or more. [Procedure b] After pulverizing the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The component obtained by treating the composition according to the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, allowed to stand at 37°C for 30 minutes, then an equal volume of water and an equal volume of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution. [Item 2] When observing a 6% suspension of the expanded composition, the starch grain structure observed is 300 grains / mm 2 or less, or 250 grains / mm 2 or less, or 200 grains / mm 2 or less, or 150 grains / mm 2 or less, or 100 grains / mm 2 or less, or 50 grains / mm 2 or less, or 40 grains / mm 2The following, or 30 pieces / mm 2 The following, or 20 pieces / mm 2 The following, or 10 pieces / mm 2 The following, or 5 pieces / mm 2 The following applies, and there is no particular lower limit, but it is usually 0 pieces / mm 2 , or 0 pieces / mm 2 The above is the swelling composition described in item 1. [Item 3] The puffed composition according to Item 1 or 2, wherein the PDI (protein dispersibility index) value of the puffed composition is less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass, and the lower limit is not particularly limited but is usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more. [Item 4] The aforementioned MWDC 3.0-6.0 In this configuration, the ratio of the sum of the detection intensities of the 1st MP and the 2nd MP to the detection intensity of the molecular weight logarithm 3.5 (hereinafter referred to as "1st MP + 2nd MP / molecular weight logarithm 3.5") is 0.1 or greater, or 0.2 or greater, or 0.3 or greater, or 0.5 or greater, or 1 or greater, or 2 or greater, or 3 or greater, or 4 or greater, or 5 or greater, and there is no particular upper limit, but for example, 30 or less, or 25 or less, or 20 or less, according to any one of claims 1 to 3. [Item 5] The expanded composition according to any one of items 1 to 4, which satisfies (7) below when at least one frozen section A of the composition obtained in [Procedure C] below is observed. (7) Area of ​​10,000 μm² on the cross-sectional image of the frozen section of the composition 2 In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more, or 120 or more, or 130 or more, or 150 or more, or 180 or more, or 200 or more, or 230 or more, or 250 or more, or 280 or more, or 300 or more. There is no particular upper limit, but for example, it is usually 10,000 or less, or 9,000 or less, or 8,000 or less, or 7,000 or less, or 6,000 or less. [Procedure C] The composition frozen at -25°C is cut along a certain cross-section A to obtain a frozen composition section A. [Item 6] The expanded composition according to any one of items 1 to 5, wherein the frozen composition section A is a frozen composition section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition. [Clause 7] The expanded composition according to any one of claims 1 to 6, wherein the composition frozen section A comprises a composition frozen section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition and a composition frozen section A2 obtained with respect to a cross-section A2 parallel to the longitudinal direction of the composition. [Item 8] A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [Procedure d] under the following [Condition D], in the range of molecular weight logarithm between 3.5 and less than 6.5. 3.5-6.5 In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5. 5.0-6.5 The puffing composition according to any one of items 1 to 7, wherein the content of ) is 1% or more, or 3% or more, or 5% or more, or 10% or more, and the upper limit is not limited, but for example, 70% or less, or 67% or less, or 65% or less, or 63% or less, or 61% or less, or 58% or less, or 55% or less. [Procedure d] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition D] The components obtained by treating the composition according to [Procedure d] above are dissolved in 0.30% by mass of a 1M aqueous sodium hydroxide solution, allowed to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution. [Item 9] The puffing composition according to any one of items 1 to 8, wherein the organic acid is present in an amount of 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more, or 0.1% by mass or more, or 0.2% or more, or 0.3% or more, and the upper limit is not limited, but for example, 5% by mass or less, or 4% by mass or less, or 3% by mass or less. [Item 10] The puffing composition according to any one of items 1 to 9, wherein the legume is one or more legumes selected from the genera of pea, kidney bean, pigeon bean, cowpea, broad bean, chickpea, soybean, and lentil. [Item 11] The puffing composition according to any one of items 1 to 10, wherein the legumes are mature legumes. [Item 12] The puffing composition according to any one of items 1 to 11, wherein the grains are one or more grains selected from millet, barnyard millet, foxtail millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa. [Item 13] The puffing composition according to any one of items 1 to 12, wherein the ratio of starch content in the form contained in legumes and / or grains to the total starch content of the puffing composition is 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and there is no particular upper limit, but it is usually 100% by mass or 100% by mass or less. [Item 14] A leavening composition according to any one of items 1 to 13, which is substantially gluten-free. [Item 15] The puffing composition according to any one of items 1 to 14, which contains dietary fiber localization sites in legumes and / or cereals. [Item 16] The puffing composition according to item 15, comprising both the edible portion of legumes and / or grains and the dietary fiber localized portion of legumes and / or grains. [Item 17] The puffed composition according to any one of items 1 to 16, wherein the total content of the edible portion of legumes and / or grains and the dietary fiber localized portion of legumes and / or grains is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 50% by mass or more, on a wet mass basis, and the upper limit is not particularly limited, but for example, 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. [Clause 18] The puffing composition according to any one of Clauses 15 to 17, wherein the dietary fiber localization site of the legumes and / or grains includes the seed coat of the legumes and / or grains. [Clause 19] The puffing composition according to any one of Clauses 15 to 18, wherein the dietary fiber localization sites of legumes and / or cereals include the dietary fiber localization sites of plantain. [Clause 20] The puffing composition according to any one of Clauses 15 to 19, wherein the dietary fiber localization sites of legumes and / or grains are enzymatically treated dietary fiber localization sites. [Clause 21] The puffing composition according to Clause 20, wherein the enzymatic treatment is cellulase, pectinase, or xylanase treatment. [Item 22] The puffing composition according to any one of items 1 to 21, wherein the plant polysaccharide is a plant polysaccharide that satisfies (8) below. (8) The viscosity of an aqueous solution containing 4% by weight of plant polysaccharides, measured using a Type B viscometer under the conditions of 4°C, 60 rpm, and pH 4, is greater than 200 cP, or 300 cP or more, or 400 cP or more, or 500 cP or more, or 1000 cP or more, or 2000 cP or more, or 3000 cP or more, or 4000 cP or more, or 5000 cP or more, and although there is no upper limit, it is, for example, 30000 cP or less, or 20000 cP or less, or 10000 cP or less, or 5000 cP or less. [Item 23] The puffing composition according to any one of items 1 to 22, wherein the plant polysaccharide is a plant polysaccharide derived from the seed coat of plantain. [Item 24] The puffing composition according to any one of items 1 to 23, wherein the plant polysaccharide is a plant polysaccharide in an enzymatically treated state. [Item 25] The puffing composition according to any one of items 1 to 24, wherein the soluble dietary fiber content of the plant polysaccharide is 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more on a wet mass basis, and the upper limit is not limited, but for example, 100% by mass or less, or 90% by mass or less, or 80% by mass or less. [Item 26] The puffing composition according to any one of items 1 to 25, wherein the plant-derived polysaccharide is a plant-derived viscous component. [Item 27] ​​A puffing composition according to any one of items 1 to 26, comprising plantain seed coat. [Claim 28] The puffing composition according to claim 27, wherein the plantain seed coat content is 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 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, and the upper limit is not usually limited, but for example, 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. [Item 29] A method for producing an expanding composition, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains starch derived from legumes and / or grains and satisfies the following (1) to (5). (1) The starch content is 3.0% by mass or more, or 5.0% 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, or 12.0% by mass or more, or 13.0% by mass or more, or 14.0% by mass or more, or 15.0% by mass or more, or 18.0% by mass or more, or 20.0% by mass or more, and there is no particular upper limit, but for example it is usually 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0% by mass or less, or 30.0% by mass or less. (2) The dry weight moisture content is greater than 60% by mass, or greater than 65% by mass, or greater than 70% by mass, or greater than 80% by mass, or greater than 90% by mass, or greater than 99% by mass, or greater than 100% by mass, and there is no particular upper limit, but for example it is usually 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 30% by mass or less, or 25% by mass or less, or 20% by mass or less. (4) The plant polysaccharide content is 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 0.8% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 40% by mass or less, or 30% by mass or less, or 20% by mass or less. (5) When measured by the following method a, the ratio of [value β] / [value α] is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and there is no particular lower limit, but for example it is 0, or 0 or more, or 0.5 or more. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the following conditions (6) and (7) are satisfied. (6) The dry-weight moisture content of the composition is 5% by mass or more, or 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, and there is no particular upper limit, but for example it usually decreases to 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. (7) A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [Procedure b] under the following [Condition B] in the range of molecular weight logarithm between 3.0 and less than 6.0. 3.0-6.0 In the above, when the peak with the largest molecular weight logarithm is designated as "1stMP" and the peak with the second largest molecular weight logarithm is designated as "2sdMP", the ratio of the molecular weight logarithm of the peak peak in 2ndMP to the molecular weight logarithm of the peak peak in 1stMP (2ndMP / 1stMP) is 1% or more, or 1.5% or more, or 2% or more, or 3% or more, or 4% or more, or 7% or more, or 8% or more, or 10% or more before and after the heat treatment, and there is no particular upper limit, but for example, it decreases by 70% or less, or 60% or less, or 50% or less. [Procedure b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating the composition according to [Procedure b] above are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, allowed to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution. [Clause 30] The manufacturing method according to Clause 29, wherein step (ii) comprises the steps (ii-a) and (ii-b) below. (ii-a) The stage in which the dough composition from stage (i) is fermented with yeast. (ii-b) A step in which the composition after yeast fermentation in step (ii-a) is subjected to calcination. [Clause 31] The manufacturing method according to Clause 29, wherein step (ii) comprises the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) A step in which the composition after mixing in step (ii-2a) is subjected to a calcination treatment. [Item 32] The manufacturing method according to any one of items 29 to 31, wherein the degree of gelatinization of the dough composition in step (i) is less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, and the lower limit is not limited but is usually 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more. [Item 33] When a 6% suspension of the dough composition from step (i) is observed, the starch granule structure observed is 40 granules / mm³. 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is above average, and there is no upper limit, but for example, typically 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The manufacturing method described in any one of items 29 to 32 below. [Clause 34] A method of production according to any one of Clauses 29 to 33, comprising enzymatic treatment in step (i) and / or step (ii). [Clause 35] The method for producing the product according to Claim 34, comprising treating with one or more enzymes selected from cellulase, pectinase, and xylanase in step (i) and / or step (ii). [Clause 36] The method for producing the product according to Clauses 29 to 35, comprising incorporating legumes and / or grains into the composition in step (i) and / or step (ii) such that the PDI (protein dispersibility index) value is less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass, and the lower limit is not particularly limited, but for example, usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more. [Clause 37] A method for producing a composition according to any one of Clauses 29 to 36, comprising incorporating an enzymatically treated plant polysaccharide into the composition in step (i) and / or step (ii). [Clause 38] A method for producing a composition according to any one of Clauses 29 to 37, comprising incorporating a plant polysaccharide satisfying (8) and / or (9) below in step (i) and / or step (ii). (8) When plant polysaccharides are measured by the following method a, the ratio of [value β] / [value α] is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and there is no particular lower limit, but for example it is 0, or 0 or more, or 0.5 or more. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of pulverized plant polysaccharides was prepared as the measurement sample, and measured using a rapid viscometer in the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. (9) A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating plant polysaccharides according to the following [Procedure b] under the following [Condition B] in the range of molecular weight logarithm between 3.0 and less than 6.0. 3.0-6.0 In this case, when the peak with the largest molecular weight logarithm is designated as "1stMP" and the peak with the second largest molecular weight logarithm is designated as "2sdMP", the ratio of the molecular weight logarithm of the peak peak of 2ndMP to the molecular weight logarithm of the peak peak of 1stMP (2ndMP / 1stMP) is 95% or less, or 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less, and there is no particular lower limit, but for example it is usually 50% or more, or 60% or more, or 65% or more. [Procedure b] After crushing the plant polysaccharides, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating plant polysaccharides according to [Procedure b] above are dissolved in a 1M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, allowed to stand at 37°C for 30 minutes, then equal amounts of water and equal amounts of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution. [Item 39] The manufacturing method according to any one of items 29 to 38, further comprising step (iii) below. (iii) A step of treating the expanded composition from step (ii) under reduced pressure. [Item 40] A puffed composition manufactured by the manufacturing method described in any one of items 29 to 39. [Item 41] A dough composition for use in step (i) of any one of items 29 to 39, which contains starch derived from legumes and / or grains, and satisfies the following (1) to (5). (1) The starch content is 3.0% by mass or more, or 5.0% 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, or 12.0% by mass or more, or 13.0% by mass or more, or 14.0% by mass or more, or 15.0% by mass or more, or 18.0% by mass or more, or 20.0% by mass or more, and there is no particular upper limit, but for example it is usually 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0% by mass or less, or 30.0% by mass or less. (2) The dry weight moisture content is greater than 60% by mass, or greater than 65% by mass, or greater than 70% by mass, or greater than 80% by mass, or greater than 90% by mass, or greater than 99% by mass, or greater than 100% by mass, and there is no particular upper limit, but for example it is usually 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 30% by mass or less, or 25% by mass or less, or 20% by mass or less. (4) The plant polysaccharide content is 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 0.8% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 40% by mass or less, or 30% by mass or less, or 20% by mass or less. (5) When measured by the following method a, the ratio of [value β] / [value α] is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and there is no particular lower limit, but for example it is 0, or 0 or more, or 0.5 or more. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. [Item 42] A food powder for use in the preparation of a dough composition in step (i) of any one of items 29 to 39, which contains starch derived from legumes and / or grains and satisfies (1) to (7) below. (1) The starch content is 3.0% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry weight moisture content is less than 25% by mass, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, and there is no particular lower limit, but it is usually 0% by mass or 0% by mass or more. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more, and there is no particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The degree of starch gelatinization is less than 50% by mass, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, and the lower limit is not restricted but is usually 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more. (5) The specific surface area per unit volume after ultrasonic treatment is 0.01 m² / mL or more, or 0.15 m² / mL 2 / mL or more, or 0.20m 2 / mL or more, or 0.25m 2 / mL or more, or 0.30m 2 The value is 2.5 ml or more, and there is no particular upper limit, but it is usually 2.5 ml. 2 Less than / mL, or 2.2m 2 Less than / mL, or 2.0m 2 It is less than / mL. (6) When the food pulverized material is measured by the above-mentioned method a, the ratio of [value γ] / [value α] below is 0.1 or greater, or 0.2 or greater, or 0.3 or greater, and there is no particular upper limit, but it is usually 1.0 or less, or 0.9 or less. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value γ]: Peak viscosity (cP) during the heating stage (a1). (7) When a 6% suspension of food pulverized material is observed, the starch granule structure observed is 10 granules / mm 2 More than or equal to 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than 100,000 pieces / mm², and there is no particular upper limit, but for example, 100,000 pieces / mm² 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies: [Effects of the Invention]

[0010] According to the present invention, a puffing composition containing starch derived from legumes and grains is provided, which promotes puffing and imparts viscoelasticity (tension) characteristic of the starch network. [Modes for carrying out the invention]

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

[0012] In the present invention, when multiple upper and / or lower limits are indicated for any numerical range, even if not explicitly stated, a numerical range is directly described that combines at least the maximum value of the upper limit and the minimum value of the lower limit. Furthermore, all numerical ranges obtained by combining any upper limit and any lower limit are intended to be covered by the present invention. For example, the AUC described later. 5.0-6.5 The statements in the scope definition, "preferably, for example, 1% or more, or 3% or more, or 5% or more, or 10% or more," and "for example, 70% or less, or 67% or less, or 65% or less, or 63% or less," mean that all numerical ranges obtainable by arbitrarily combining the disclosed upper and lower limits, namely 1% to 70%, 1% to 67%, 1% to 65%, 1% to 63%, 3% to 70%, 3% to 67%, 3% to 65%, more than 3% to 63%, 5% to 70%, 5% to 67%, 5% to 65%, 5% to 63%, 10% to 70%, 10% to 67%, and 10% to 65%, and 10% to 63%, are all included in the scope of the present invention.

[0013] Furthermore, in this disclosure, "wet mass conversion" (sometimes simply referred to as "wet mass basis ratio," "wet mass basis," or "moisture basis") represents the content ratio of the target component in the sample, calculated with the wet mass containing water in the sample as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in this disclosure, "dry mass conversion" (sometimes simply referred to as "dry mass basis ratio," "dry mass basis," or "dryness basis") represents the content ratio of the target component in the sample, calculated with the dry mass excluding water in the sample as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the proportion specifications of this invention, when simply stated as "mass %" without further specification, it represents the "wet mass conversion" ratio.

[0014] [Starch-containing puffing composition] One aspect of the present invention relates to a starch-containing puffing composition (hereinafter, as appropriate, referred to as "the starch-containing puffing composition of the present invention," "the puffing composition of the present invention," or simply "the puffing composition of the present invention"). In the present invention, "puffing composition" means a composition having voids of a certain size or larger inside the composition. Typically, it can be manufactured by increasing the volume of the voids by expanding a liquid or gas inside the dough composition, and then hardening the composition by cooling it. Specifically, this also includes foods such as bread or waffles (sometimes referred to as bread-like foods) which are bulk puffing compositions manufactured by increasing the volume of the voids by expanding a leavening agent (typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas produced by yeast fermentation inside the dough composition by heat treatment, and then cooling and hardening the dough composition. Note that puffing compositions also include bread foods in which the puffing composition has been molded into a desired shape. Furthermore, the leavening composition of the present invention may be a fermented leavening composition produced by a manufacturing method that includes a fermentation step (particularly a yeast fermentation step), or a non-fermented leavening composition produced by a manufacturing method that does not include a fermentation step (particularly a yeast fermentation step). When the leavening composition of the present invention is a fermented leavening composition, such a fermented leavening composition may be a fermented composition obtained by holding a dough composition containing specific raw materials at a predetermined temperature range (for example, 0°C to 60°C for 1 minute or more), or a fermented baked product obtained by baking the mixture at a temperature of 100°C to 1 minute or more, or a fermented composition obtained by combining these manufacturing methods. Furthermore, the leavening composition of the present invention may be an enzyme-treated composition produced by a manufacturing method that includes enzyme treatment (preferably cellulase, pectinase, or xylanase treatment), or a fermented enzyme-treated composition obtained by combining the fermentation step and enzyme treatment.

[0015] As will also be explained in the section on the manufacturing method of the expanding composition of the present invention, the various component compositions in the expanding composition of the present invention may be achieved at any stage of the manufacturing method. That is, they may be achieved before heat treatment in a predetermined temperature range, at the stage of heat treatment in a predetermined temperature range, or after heat treatment in a predetermined temperature range.

[0016] [Starch content] A preferred feature of the puffing composition of the present invention is that the total starch content of the composition is within a predetermined range. Specifically, the total starch content of the puffing composition of the present invention is, for example, 3% by mass or more on a wet mass basis, and although there is no upper limit, it can be in the range of, for example, 100% by mass or less. More specifically, the lower limit of the ratio is usually 3% by mass or more on a wet mass basis. In particular, it is preferable to have a ratio of 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more. On the other hand, although there is no particular upper limit to the ratio, it can be, for example, usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 50% by mass or less on a wet mass basis.

[0017] The origin of the starch in the puffing composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived starches, but legume-derived starch and / or cereal-derived starch are preferred. Specifically, the ratio of the total content of legume-derived starch and / or cereal-derived starch (preferably legume starch content) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less. As for starches derived from legumes, those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. As for starches derived from grains, those derived from oats are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred. Legumes and / or grains will be described later. Furthermore, the ratio of the content of legume-derived starch to the total starch content of the entire composition may satisfy the above ratio, the ratio of the content of grain-derived starch may satisfy the above ratio, and the ratio of the total content of legume-derived starch and grain-derived starch may satisfy the above ratio.

[0018] The starch in the puffing composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that at least legume-derived starch and / or cereal-derived starch be incorporated into the composition in a state in which it is contained in legumes and / or cereals. Specifically, the ratio of the total starch content incorporated in a state in which it is contained in legumes and / or cereals (preferably the starch content incorporated in a state in legumes) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less. Furthermore, the ratio of the starch content contained in the legumes to the total starch content of the entire composition may satisfy the above ratio, the ratio of the starch content contained in the grains may satisfy the above ratio, and the ratio of the starch content contained in the legumes and grains may satisfy the above ratio.

[0019] In this invention, the starch content in the composition is measured in accordance with the 2015 edition (seventh revised edition) of the Standard Tables of Food Composition in Japan, using the method of AOAC996.11, by removing soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement by 80% ethanol extraction.

[0020] In the puffed composition of the present invention, the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) is preferably within a predetermined range. Specifically, the ratio of the total content of starch derived from rice, wheat, and barley (preferably wheat and barley) to the total starch content of the entire puffed composition can be, for example, in the range of 0% by mass or more and 20% by mass or less. More specifically, the upper limit of this ratio is usually 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, and it is especially desirable that it is substantially not contained (specifically, that the content is less than 1 ppm, which is the lower limit of a common measurement method) or not contained. On the other hand, the lower limit of this ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more.

[0021] [Dry basis moisture content] A preferred feature of the puffing composition of the present invention is that the dry-based moisture content of the composition is within a predetermined range. Specifically, the dry-based moisture content of the puffing composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass. More specifically, the upper limit of the dry-based moisture content of the puffing composition of the present invention is usually less than 150% by mass, but may be less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, and among these, it may be less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry-weight moisture content in the puffing composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more. The dry-weight moisture content in the puffing composition of the present invention may originate from the various components of the composition, or it may also originate from the water that has been added. Furthermore, if the dry-weight moisture content contained in the dough composition before processing is high, a process to adjust it to the above-mentioned value can be adopted by employing a drying treatment or the like.

[0022] Furthermore, in fermented puffed compositions (e.g., bread or bread-like foods) produced by a manufacturing method that includes a fermentation process (particularly a yeast fermentation process), it is preferable that the dry-weight moisture content is relatively high. Specifically, the dry-weight moisture content of the fermented puffed composition can be in the range of, for example, 20% by mass or more and less than 150% by mass. More specifically, the upper limit is usually less than 150% by mass, and more particularly less than 125% by mass or less than 110% by mass. On the other hand, the lower limit is not restricted, but from the viewpoint of industrial production efficiency, it can be, for example, 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more.

[0023] In this invention, "dry-weight moisture content" refers to the ratio of the total amount of moisture derived from the raw materials of the puffing composition of this invention and the amount of moisture added separately, to the total amount of solids. This value is measured by heating to 90°C using a reduced-pressure heating drying method, in accordance with the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan. 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). The weighing container is placed in a reduced-pressure electric constant-temperature drying oven adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure, with the lid removed or the opening left open. The door is closed, a vacuum pump is operated, and the sample is dried for a certain period of time at a predetermined reduced pressure. The vacuum pump is stopped, dry air is sent to return to atmospheric pressure, the weighing container is removed, the lid is put on, and after cooling in a desiccator, the mass is measured. This drying, cooling, and weighing process is repeated until a constant weight is reached (W2), and the moisture content (dry-weight moisture content) (mass%) is calculated using the following formula.

[0024]

number

[0025] [Dietary fiber content] A preferred feature of the puffing composition of the present invention is that the dietary fiber content of the composition (particularly, preferably, the insoluble dietary fiber content) is within a predetermined range. Specifically, the dietary fiber content of the puffing composition of the present invention is, for example, 3.0% by mass or more on a wet mass basis, and although the upper limit is not limited, it can be in the range of, for example, less than 40% by mass. More specifically, the lower limit is usually 3.0% by mass or more on a wet mass basis. In particular, it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more. On the other hand, although the upper limit is not particularly limited, it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a wet mass basis. Furthermore, "dietary fiber content (total dietary fiber, which is the sum of soluble and insoluble dietary fiber content)," "soluble dietary fiber," and "insoluble dietary fiber" will be measured using the Prosky modified method, in accordance with the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition).

[0026] Furthermore, it is preferable that the above provisions regarding dietary fiber also satisfy soluble dietary fiber and / or insoluble dietary fiber. That is, the content of soluble dietary fiber and / or insoluble dietary fiber in the composition of the present invention can be, for example, in terms of wet mass, with a lower limit of usually 3.0% by mass or more, and an upper limit which is not particularly limited but can be, for example, less than 40% by mass. More specifically, the lower limit is usually 3.0% by mass or more in terms of wet mass, but it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more. On the other hand, the upper limit is not particularly limited but can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less in terms of wet mass.

[0027] The origin of the dietary fiber contained in the puffing composition of the present invention is not particularly limited and may be derived from various natural materials such as edible plants containing dietary fiber, or it may be synthesized. When derived from natural materials, the dietary fiber contained in the various materials may be isolated and purified before use, but the material containing such dietary fiber may also be used as is, and it is preferable that the dietary fiber is in a state in which it is contained in the various materials (especially legumes and / or grains). For example, dietary fiber derived from grains (especially grains), legumes, potatoes, vegetables, nuts and seeds, and fruits can be used, but dietary fiber derived from grains or legumes is more preferable from the viewpoint of the texture of the composition, legumes are even more preferable, mung beans are preferable, peas are particularly preferable, and yellow peas are most preferable. Among grains, oat-derived dietary fiber is preferable, quinoa-derived dietary fiber is preferable, and millet-derived dietary fiber is particularly preferable.

[0028] Specifically, the ratio of the total dietary fiber content derived from legumes and / or grains (preferably the legume dietary fiber content) to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 5% by mass or more, and more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less. Furthermore, the ratio of the total dietary fiber content derived from legumes to the total dietary fiber content of the entire composition may satisfy the above ratio, the ratio of the total dietary fiber content derived from grains may satisfy the above ratio, and the ratio of the total dietary fiber content derived from legumes and grains may satisfy the above ratio.

[0029] When using dietary fiber derived from legumes, the legumes may be used with or without the seed coat, but it is preferable to use legumes with the seed coat because they can contain more dietary fiber. Similarly, when using dietary fiber derived from grains, the grains may be used with or without the bran, but it is preferable to use grains with the bran because they can contain more dietary fiber.

[0030] Furthermore, it is preferable that the puffing composition of the present invention (especially the fermented puffing composition) contains a certain proportion or more of dietary fiber derived from psyllium husk. Specifically, the ratio of the psyllium husk-derived dietary fiber content to the total dietary fiber content of the entire composition can be, for example, in the range of 1% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 1% by mass or more, and more preferably 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less.

[0031] Furthermore, the dietary fiber in the puffed composition of the present invention (preferably insoluble dietary fiber, although not limited to it) may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, the ratio of the dietary fiber content incorporated in a state in which it is contained in legumes and / or grains (preferably legumes) to the total dietary fiber content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. In particular, it is preferable that the ratio of the dietary fiber content contained in legumes and / or grains, preferably legumes, to the total dietary fiber content of the entire composition satisfies the above requirements, and it is preferable that the above requirements are satisfied when the dietary fiber is insoluble dietary fiber. Furthermore, the ratio of the dietary fiber content contained in legumes to the total dietary fiber content of the entire composition may satisfy the above ratio, the ratio of the dietary fiber content contained in grains may satisfy the above ratio, and the ratio of the dietary fiber content contained in legumes and grains may satisfy the above ratio.

[0032] The composition of the dietary fiber contained in the puffing composition of the present invention is not particularly limited. However, the effects of the present invention are more easily obtained when the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber (especially the total insoluble dietary fiber) is above a certain value. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber can be in the range of 5% by mass or more and 100% by mass or less, on a wet mass basis. More specifically, it is usually 5% by mass or more, and more preferably 10% by mass or more, or 30% by mass or more.

[0033] [Plant polysaccharide content] The plant-derived viscous component included in the composition of the present invention may be any component that exhibits viscosity upon water absorption, or it may be a plant-derived polysaccharide. The plant-derived polysaccharide in the present invention is not particularly limited, but it is sufficient that the proportion of soluble dietary fiber to the total dietary fiber is within a predetermined range. Specifically, the proportion of soluble dietary fiber to the total dietary fiber is not limited, but for example, it can be 5% by mass or more, and the upper limit is not particularly limited, but for example, it can be in the range of 100% by mass or less. More specifically, the lower limit is usually preferably 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more. The upper limit is not limited, but for example, it can be 100% by mass or less, or 90% by mass or less, or 80% by mass or less.

[0034] Furthermore, when analyzed using the AOAC.2011.25 method (Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition)), the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber should be within a specified range. Specifically, the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber is not limited, but for example, it can be 50% by mass or more, and the upper limit is not particularly limited, but for example, it can be in the range of 100% by mass or less. More specifically, the lower limit is usually preferably 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more. The upper limit is not limited, but for example, it can be 100% by mass or less, or 90% by mass or less.

[0035] A preferred feature of the puffing composition of the present invention is that the content of its plant-derived viscous components (particularly plant-derived polysaccharides) is within a predetermined range. Specifically, the plant-derived polysaccharide content of the puffing composition of the present invention is, for example, 0.1% by mass or more on a wet mass basis, and although there is no upper limit, it can be in the range of, for example, less than 40% by mass. More specifically, the lower limit is usually 0.1% by mass or more on a wet mass basis. In particular, it is preferable that it be 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more. On the other hand, although there is no particular upper limit, it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less on a wet mass basis. The plant-derived polysaccharide content of a composition can be determined, for example, by decomposing the polysaccharides into monosaccharides and quantifying the amount of monosaccharides using high-performance liquid chromatography (HPLC). One example of a method for decomposing polysaccharides into monosaccharides is hydrolysis using trifluoroacetic acid (TFA). Specifically, it can be measured by adding 1M TFA in an amount equal to twice the amount of the hydrolyzed product (solid content) and performing complete hydrolysis at 105°C for 3 hours.

[0036] The plant-derived viscous component (particularly plant-derived polysaccharides) contained in the puffing composition of the present invention preferably satisfies a predetermined range when measured under predetermined conditions. Specifically, when an aqueous solution containing 4% by weight of plant-derived polysaccharides is prepared and the viscosity measured using a B-type viscometer (rotor No. 4) under measurement conditions of 4°C, 60 rpm, and pH 4 is not limited, but preferably greater than 200 cP, and the upper limit is not particularly limited, but preferably less than 30,000 cP. More specifically, the lower limit is not limited, but preferably greater than 200 cP, or 300 cP or more, or 400 cP or more, or 500 cP or more, or 1,000 cP or more, or 2,000 cP or more, or 3,000 cP or more, or 4,000 cP or more, or 5,000 cP or more. While there is no upper limit, it can be, for example, 30,000 cP or less, or 20,000 cP or less, or 10,000 cP or less, or 5,000 cP or less.

[0037] The origin of the plant-derived viscous components (especially plant-derived polysaccharides) contained in the puffing composition of the present invention is not particularly limited and may be derived from various natural materials such as edible plants, or synthesized. When derived from natural materials, plant-derived polysaccharides contained in the various materials may be isolated and purified before use, but materials containing such plant-derived polysaccharides may also be used as is, and it is preferable to use the plant-derived polysaccharides in the state in which they are contained in the various edible plants. An example of an edible plant containing such plant-derived polysaccharides is the seed coat (sometimes called plantain seed coat or psyllium husk), which is the dietary fiber localization part of plantain, a wild grass that is a type of edible plant and is usually used for food. In particular, it is preferable to use plantain seed coat (psyllium husk) that has been treated with enzymes (e.g., cellulase, pectinase, xylanase, etc.) or acid, as this promotes the puffing of the puffing composition and makes it easier to impart the viscoelasticity (tension) characteristic of the starch network. Details regarding the location of dietary fiber in plantain and its enzymatic treatment will be discussed later.

[0038] The plant-derived viscous components (particularly plant-derived polysaccharides) contained in the puffing composition of the present invention preferably have a soluble dietary fiber content within a predetermined range. Specifically, the soluble dietary fiber content of the plant-derived polysaccharides contained in the puffing composition of the present invention is not limited, but is preferably, for example, 5% by mass or more on a wet mass basis, and the upper limit is not particularly limited, but is preferably, for example, 100% by mass or less. More specifically, the lower limit is not limited, but is preferably, for example, 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more. The upper limit is not limited, but can be, for example, 100% by mass or less, or 90% by mass or less, or 80% by mass or less.

[0039] [Ratio of viscosity at breakdown to peak viscosity using RVA [value β] / [value α]] One of the preferred features of the expansion composition of the present invention is that, when the composition is measured with a rapid viscoanalytic analyzer (RVA) by the following method a, the ratio of the peak viscosity [value β] in the cooling stage (a2) to the breakdown viscosity [value α] in the heating stage (a1) ([value β] / [value α]) is less than or equal to a predetermined value. <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min.

[0040] The rapid viscoanalytic analyzer (RVA) in Method a above is a device that measures the irreversible viscosity profile when a sample is heated and cooled under a predetermined temperature profile while being stirred. Any device capable of heating the sample to 140°C can be used as the RVA, but for example, the Perten RVA4800 can be used. The measurement principle of this device is to place the sample in a measuring aluminum cup (volume approximately 70 mL), and stir the sample while heating and cooling it under a predetermined temperature profile, rotating two paddles (blades) of approximately 13 mm x 19 mm, and measure the viscosity characteristics based on the resistance applied to the paddles. Here, if the viscosity of the sample is high, the resistance applied to the paddles will be strong, and if the viscosity is low, the resistance will be low, so it is possible to measure the viscosity characteristics of the sample based on the resistance applied to the paddles.

[0041] The breakdown viscosity (cP) during the heating stage (a1) (referred to as [value α] as appropriate) and the peak viscosity (cP) during the cooling stage (a2) (referred to as [value β] as appropriate) are measured specifically by the following procedure. Specifically, a composition sample with a dry mass of 7.0 g is ground (for example, until it becomes 100 mesh pass (mesh opening 150 μm) or 120 mesh on (mesh opening 125 μm)), weighed into an aluminum cup for RVA measurement, and distilled water is added to prepare a 22 mass% sample aqueous slurry (sometimes simply referred to as "composition grinding aqueous slurry" or "sample aqueous slurry") with a total volume of 32 g, which is then subjected to the RVA viscosity measurement in <Method a> above. The measurement of the 22 mass% composition grinding aqueous slurry is started at 50°C. The rotation speed was set to 960 rpm from the start of measurement to 10 seconds after the start of measurement, and to 160 rpm from 10 seconds after the start of measurement to the end of measurement. After holding at 50°C for 1 minute, the heating stage (a1) was performed by heating from 50°C to 140°C at a heating rate of 12°C / min, and then holding at 140°C for 3 minutes, and the viscosity at breakdown (cP) [value α] was measured. Subsequently, the cooling stage (a2) was performed by cooling from 140°C to 50°C at a cooling rate of 12°C / min, and the peak viscosity (cP) [value β] was measured.

[0042] A preferred feature of the expansion composition of the present invention is that the ratio ([value β] / [value α]) of the peak viscosity [value β] in the cooling stage (a2) to the breakdown viscosity [value α] in the heating stage (a1) obtained in the above procedure is within a predetermined range. Specifically, the value of [value β] / [value α] of the expansion composition of the present invention is usually 100 or less, and its lower limit is not particularly limited, but can be, for example, 0. More specifically, its upper limit is usually 100 or less. In particular, it is preferable that it be 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less. If this value exceeds the above upper limit, the expansion of the expansion composition may become difficult, or the viscoelasticity (tension) characteristic of the starch network may become difficult to impart. Furthermore, if the viscosity of the composition is too high, making it impossible to measure [value β] and thus impossible to calculate the ratio of [value β] / [value α], then the ratio of [value β] / [value α] shall be deemed unsuitable because it exceeds the aforementioned upper limit. On the other hand, there is no particular limit on the lower limit, but it can be, for example, 0, or 0 or greater, or 0.5 or greater.

[0043] Regarding the expansion composition of the present invention, the value of the breakdown viscosity [value α] at the heating step (a1) obtained in the above procedure is not limited, but can be in the range of, for example, 1 cP or more and 1000 or less. Specifically, the lower limit of [value α] is not limited, but can be, for example, 1 cP or more, or 5 cP or more, or 10 cP or more, or 20 cP or more, or 30 cP or more, or 50 cP or more. Similarly, the upper limit of [value α] is not limited, but can be, for example, 1000 cP or less, or 800 cP or less, or 600 cP or less. On the other hand, if the viscosity of the composition is too high and [value α] cannot be measured, [value β] will be considered to have exceeded the above upper limit and will be deemed undesirable.

[0044] Regarding the expanded composition of the present invention, the peak viscosity [value β] at the cooling stage (a2) obtained in the above procedure is not limited, but can be in the range of, for example, 10 cP or more and 10,000 cP or less. Specifically, the lower limit of [value β] is not limited, but can be, for example, 10 cP or more, 30 cP or more, or 50 cP or more. Similarly, the upper limit of [value β] is not limited, but can be, for example, 10,000 cP or less, 8,000 cP or less, 7,000 cP or less, 6,000 cP or less, 5,000 cP or less, 4,000 cP or less, or 3,000 cP or less. On the other hand, if the viscosity of the composition is too high and [value β] cannot be measured, it shall be considered that [value β] exceeds the above upper limit and is therefore undesirable.

[0045] In this invention, "breakdown" refers to the phenomenon in which the viscosity of the sample to be measured decreases when measurements are taken using RVA according to <Method a> after the temperature at which the highest viscosity (cP) is reached in the heating stage (referred to as "stage a1" or "a1"), where the temperature is raised from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. "Viscosity at breakdown (cP) ([value α])" refers to the lowest viscosity (cP) reached from the breakdown in stage a1 to the end of stage a1. Therefore, if no viscosity decrease occurs from the highest viscosity, the highest viscosity and [value α] will be the same value, and if a slight viscosity decrease occurs, the ratio of [value α] / highest viscosity will be close to 1.

[0046] Furthermore, if multiple breakdowns are obtained during the heating phase in which the temperature is raised from 50°C to 140°C at a rate of 12°C / min and held for 3 minutes, the viscosity at the time of breakdown obtained during the heating phase in which the temperature is raised from 80°C to 140°C at a rate of 12°C / min and held for 3 minutes should be adopted, and the lowest viscosity value should be adopted. However, when the viscosity transition spectrum is evaluated as a whole, even if the differential value (or viscosity) of the viscosity transition changes from decreasing to increasing, if it is immediately followed by a change from increasing to decreasing again, and is evaluated as merely a fluctuation of the baseline, then such viscosity shall not be considered the viscosity at the time of breakdown.

[0047] In this invention, "peak viscosity (cp)" refers to the viscosity (cP) at the point when the differential value of the viscosity transition measured by RVA changes from increasing to decreasing, and then increases again, during a cooling stage (referred to as "stage a2" or "a2" as appropriate) in which the temperature is cooled from 140°C to 50°C at a cooling rate of 12°C / min. Typically, it refers to the viscosity (cP) at the point when the viscosity changes from increasing to decreasing, and then increases again. This viscosity is an index that reflects the heat resistance of plant-derived viscous components (especially plant-derived polysaccharides). For example, if the viscosity changes from an increasing trend to a constant value without decreasing, and then increases again, the peak viscosity is the viscosity at the point when the differential value of the viscosity transition changes from increasing to decreasing, that is, when the viscosity changes from an increasing trend to a constant value. However, when evaluating the viscosity transition spectrum as a whole, even if the differential value (or viscosity) of the viscosity transition changes from increasing to decreasing, if it is immediately followed by a change from decreasing to increasing again, and is evaluated as merely a fluctuation in the baseline, then such viscosity shall not be considered the peak viscosity.

[0048] [Molecular weight distribution curve MWDC 3.0-6.0 Features related to this] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to the following [Procedure b] under the following [Condition B], and the molecular weight distribution curve (MWDC) in the range of a molecular weight logarithm between 3.0 and less than 6.0 is obtained. 3.5-8.0 In this case, preferably the following features are present. [Procedure b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with 0.003% by mass α-amylase and 0.003% by mass glucoamylase at 37°C for 20 hours to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component. [Condition B] The components obtained by treating the composition according to [Procedure b] above are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, allowed to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0049] In this invention, "molecular weight distribution" or "molecular weight distribution curve" refers to a distribution diagram obtained by plotting the molecular weight logarithm at equal intervals on the horizontal axis (X-axis) and plotting the percentage (%) of the measured value for each molecular weight logarithm relative to the total RI detector measured value over the entire measurement range on the vertical axis (Y-axis). Furthermore, when calculating the area under the curve from the molecular weight distribution curve obtained by analyzing the component processed by the following [Procedure b] under the following [Condition B], the entire curve is numerically corrected so that the lowest value within the measurement range becomes 0, and then the area under the curve is calculated by plotting the molecular weight logarithm at equal intervals on the horizontal axis (X-axis). This allows for appropriate evaluation of low molecular weight fractions that have a significant impact on quality but are underestimated when converted to molecular weight. By utilizing the characteristic that the molecular weight logarithm is proportional to the elution time, the elution time in the measured value obtained by analyzing at an oven temperature of 40°C and a flow rate of 1 mL / min every 0.5 seconds is converted to a molecular weight logarithm by comparing it with the elution time of a linear standard pullulan marker with a known molecular weight, thereby obtaining the molecular weight distribution curve in this invention in which the molecular weight logarithms are plotted at equal intervals.

[0050] • [Procedure b]: The aforementioned [procedure b] is a procedure in which, after grinding the composition, a 5% by mass aqueous suspension of the composition is treated with 0.003% by mass α-amylase and 0.003% by mass glucoamylase at 37°C for 20 hours to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. The technical significance of such [procedure b] is that by decomposing starch with amylase and glucoamylase and purifying the polysaccharides excluding starch by utilizing the ethanol-insoluble and dimethyl sulfoxide-soluble properties of the remaining polysaccharides, a component with a higher concentration of polysaccharides excluding starch (for example, polysaccharides derived from plantain seeds) is obtained (sometimes referred to as "component obtained by treatment by procedure b"), thereby preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis.

[0051] The grinding process in [procedure b] can be carried out by any method that can sufficiently homogenize the composition, but for example, it can be done by using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) and grinding at 25,000 rpm for 30 seconds.

[0052] Furthermore, in this [procedure b], in order to prevent column clogging by compositions containing particularly high amounts of lipids (for example, compositions with a total oil and fat content of 10% or more by dry mass, especially 15% or more by dry mass, and particularly 20% or more by dry mass), degreasing with hexane may be optionally performed. In that case, for example, it may be done as follows: (i) The pulverized composition is treated with 20 times the amount of hexane (CAS 110-54-3, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed. Next, (ii) the supernatant is removed by centrifugation (4300 rpm for 3 minutes: swing rotor). From the viewpoint of not leaving any oil and fat residue, it is preferable to perform (i) to (ii) twice.

[0053] Furthermore, the extraction of ethanol-insoluble and dimethyl sulfoxide-soluble components from a suspension obtained by treating a 5% by mass aqueous suspension of the pulverized composition (or pulverized defatted composition) in [procedure b] with 0.003% by mass α-amylase and 0.003% by mass glucoamylase at 37°C for 20 hours is not limited, but may be carried out as follows: (i) To the composition that has been optionally degreased after pulverization, 20 times the amount of distilled water based on the initially used pulverized composition is added to adjust the α-amylase (Sigma, α-Amylase from Bacillus sp., product number A6380) and glucoamylase (Toyobo, Glucoamylase, product number 49811-26) content to 0.003% by mass, and the mixed suspension is subjected to constant temperature treatment at 90°C for 15 minutes with stirring, and then treated at 37°C for 20 hours. Subsequently, 0.2 g of NaCl is added to the treatment solution, mixed, and then the supernatant obtained by centrifugation (using a swing rotor at 4000 rpm for 3 minutes) is collected (the solution from which the enzyme-treated pulverized composition has been removed (this may be referred to as "α-amylase glucoamylase treatment solution" as appropriate)). Next, (ii) twice the amount of 99.5% ethanol is added to the obtained α-amylase glucoamylase treatment solution, mixed, and then the precipitate fraction, which is the ethanol-insoluble component, is collected by centrifugation (using a swing rotor at 4000 rpm for 3 minutes). Subsequently, (iii) 15 times the amount of dimethyl sulfoxide (CAS 67-68-5, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) relative to the initially used pulverized composition is added to the recovered precipitate fraction, and the mixture is dissolved by constant temperature treatment at 90°C for 15 minutes while stirring. The dissolved solution after constant temperature treatment is centrifuged (treated at 4000 rpm for 3 minutes using a swing rotor), and the supernatant obtained (dimethyl sulfoxide solution in which the dimethyl sulfoxide-soluble component in the composition is dissolved (this may be referred to as "dimethyl sulfoxide solution" as appropriate)) is recovered to obtain the dimethyl sulfoxide solution.Next, (iv) three times the amount of 99.5% ethanol is added to the obtained dimethyl sulfoxide solution and mixed, and then the precipitate fraction, which is the ethanol-insoluble component, is recovered by centrifugation (processed at 4000 rpm for 3 minutes using a swing rotor). Then, (iii) the above (ii) is repeated three times, and the finally obtained precipitate is dried under reduced pressure to obtain the ethanol-insoluble and dimethyl sulfoxide-soluble component from the pulverized composition (or pulverized defatted composition).

[0054] ·[Condition B]: Condition B is a condition in which the components obtained by treating the composition according to the above procedure b are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, left to stand at 37°C for 30 minutes, an equal amount of water and an equal amount of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0055] The technical significance of [Condition B] is that by removing insoluble, coarse impurities from polysaccharides dissolved in water under alkaline conditions via filter filtration, column clogging during gel filtration chromatography is prevented, thereby improving the accuracy and reproducibility of the analysis.

[0056] Gel filtration chromatography: In this invention, the component obtained by processing according to [Procedure b] is subjected to gel filtration chromatography of the filtrate obtained under [Condition B], and the molecular weight distribution in the range of molecular weight logarithm between 3.0 and less than 6.0 is measured. The molecular weight distribution curve thus obtained is analyzed after data correction so that the lowest value within the measurement range is 0, thereby obtaining the molecular weight distribution curve (MWDC) in the range of molecular weight logarithm between 3.0 and less than 6.0. 3.0-6.0) can be obtained. Therefore, it is desirable to set up gel filtration chromatography appropriately so that these values ​​can be obtained. Specifically, the total signal intensity (RI detector measurement) of the entire molecular weight distribution curve in the interval between molecular weight logarithms of 3.0 and less than 6.0 is used as the denominator to calculate the signal intensity ratio at each molecular weight logarithm, and the mass-average molecular weight is calculated by summing the product of the molecular weight converted from the molecular weight logarithm in the entire interval and the signal intensity ratio. Similarly, the molecular weight distribution curve (MWDC) in the range between molecular weight logarithms of 3.5 and less than 6.5 can be obtained. 3.5-6.5 ) can be obtained.

[0057] Therefore, in this invention, it is preferable to use in combination, as the gel filtration column for gel filtration chromatography, a gel filtration column having a logarithmic exclusion limit molecular weight (Da) value between 3.0 and less than 6.0, and a gel filtration column having a logarithmic exclusion limit molecular weight (Da) value in the range of 6.0 or more. Furthermore, it is even more preferable to use multiple gel filtration columns having different exclusion limit molecular weights within the aforementioned range, and to adopt a column configuration in which these are connected in series (tandem) from the upstream side of the analysis, from those with larger exclusion limit molecular weights to those with smaller ones. With this configuration, it becomes possible to separate starch with a relatively small logarithmic molecular weight (3.0 or more and less than 6.0) from starch with a larger logarithmic molecular weight (6.0 or more), and to appropriately measure each parameter.

[0058] A concrete example of such a gel filtration column combination is, for instance, the following combination of four columns connected in series. 5.0-6.5 When measuring, a combination of the following four columns connected in series is preferable. TOYOPEARL HW-75S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 7.7 Da, average pore size 100 nm or larger, Φ2 cm × 30 cm): 2 tubes. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 6.6 Da, average pore size 100 nm, Φ2 cm × 30 cm): 1 tube. TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 5.8 Da, average pore size 50 nm, Φ2 cm × 30 cm): 1 tube.

[0059] Furthermore, the molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm between 3.0 and less than 6.0 3.0-6.0 In this method, when measuring the logarithmic molecular weight of the peak at the 1st MP and the logarithmic molecular weight of the peak at the 2nd MP, a combination of the following four columns connected in series is preferred. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 6.6 Da, average pore size 100 nm, Φ2 cm × 30 cm): 1 tube. TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 5.8 Da, average pore size 50 nm, Φ2 cm × 30 cm): 1 tube. TOYOPEARL HW-50S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 4.9 Da, average pore size 12.5 nm, Φ2 cm × 30 cm): 2 tubes.

[0060] While not limited to any specific eluent, a 0.05 M NaOH / 0.2% NaCl solution can be used as the eluent for gel filtration chromatography.

[0061] While there are no limitations to the conditions for gel filtration chromatography, for example, analysis can be performed at an oven temperature of 40°C, a flow rate of 1 mL / min, and every 0.5 seconds.

[0062] While not limited to specific instruments, examples of detection equipment for gel filtration chromatography include the RI detector (RI-8021, manufactured by Tosoh Corporation).

[0063] While there are no limited methods for analyzing data from gel filtration chromatography, the following are some specific examples. Specifically, for the values ​​obtained from the detection instrument that fall within the logarithmic molecular weight range of the target molecule (3.0 or more and less than 6.0), data correction is performed so that the lowest value within the measurement range becomes 0. Then, using a calibration curve based on the peak top elution times of two linear standard pullulan markers for size exclusion chromatography with peak top molecular weights of 1,660,000 and 380,000 (for example, Showa Denko's P400 (DP2200, MW380000) and P1600 (DP9650, MW1660000)), each elution time is converted to the logarithm of the mass molecular weight (sometimes called the molecular weight logarithm or mass molecular weight logarithm) by utilizing the property that the molecular weight logarithm is proportional to the elution time. By converting the elution time (more specifically, the elution time obtained by analyzing at 0.5-second intervals with an oven temperature of 40°C and a flow rate of 1 mL / min) to a logarithmic molecular weight, measurement data with evenly distributed logarithmic molecular weights can be obtained. Furthermore, by expressing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage, with the sum of the measured values ​​of the detection instrument at each elution time within an arbitrary logarithmic molecular weight range of the sample to be measured (e.g., 3.5 or more and less than 8.0) set to 100, the molecular weight distribution of the measured sample (X axis: logarithmic molecular weight, Y axis: percentage of the measured value at each logarithmic molecular weight relative to the sum of the RI detector measured values ​​over the entire measurement range) can be calculated, and a molecular weight distribution curve can be created. Similarly, a molecular weight distribution curve (MWDC) in the range of logarithmic molecular weights from 3.5 to less than 6.5 can also be created. 3.5-6.5 ) can be created.

[0064] The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.0-6.0In this case, when the peak with the largest molecular weight logarithm is designated as "1stMP" and the peak with the second largest molecular weight logarithm is designated as "2sdMP", it is preferable that the ratio of the molecular weight logarithm at the peak peak of 2ndMP (referred to as "2ndMP molecular weight logarithm" as appropriate) to the molecular weight logarithm at the peak peak of 1stMP (referred to as "1stMP molecular weight logarithm") (referred to as "2ndMP molecular weight logarithm / 1stMP molecular weight logarithm" or "2ndMP / 1stMP") is within a predetermined range. Specifically, the 2ndMP / 1stMP ratio of the expanded composition of the present invention is usually 95% or less, and its lower limit is not particularly limited, but can be in the range of 50% or more, for example. More specifically, its upper limit is usually 95% or less. In particular, it is preferable that it be 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less. If this value exceeds the upper limit, the swelling of the swelling composition may become difficult, or the viscoelasticity (tension) characteristic of the starch network may become difficult to impart. On the other hand, there is no particular limit to the lower limit, but it can be, for example, 50% or more, or 60% or more, or 65% or more.

[0065] The expanded composition of the present invention is obtained in the above procedure. 3.0-6.0 The logarithmic value of the 1st MP molecular weight is not limited, but can be in the range of, for example, 5.0 or more and less than 6.0. Specifically, the lower limit of the logarithmic value of the 1st MP molecular weight is not limited, but can be, for example, 5.0 or more, or 5.1 or more, or 5.1 or more, or 5.2 or more, or 5.3 or more. Similarly, the upper limit of the logarithmic value of the 1st MP molecular weight is not limited, but can be, for example, less than 6.0, or 5.9 or less, or 5.8 or less. Here, the 1st MP is considered to be a value that reflects the relatively large molecular weight plant-derived viscous components (especially plant-derived polysaccharides, preferably plantain seed coat) among the components obtained by subjecting the composition to the above procedure b. In the composition of the present invention, it is sometimes preferable that such fractions with relatively large molecular weights have the aforementioned lower limit.

[0066] The expanded composition of the present invention is obtained in the above procedure. 3.0-6.0 The logarithmic value of the 2nd MP molecular weight is not limited, but can be in the range of, for example, 3.5 or more and 5.5 or less. Specifically, the lower limit of the logarithmic value of the 2nd MP molecular weight is not limited, but can be, for example, 3.5 or more, 3.8 or more, 4.0 or more, or 4.2 or more. Similarly, the upper limit of the logarithmic value of the 2nd MP molecular weight is not limited, but can be, for example, 5.5 or less, 5.4 or less, or 5.3 or less. Here, 2nd MP is considered to be a value that reflects the relatively small molecular weight plant polysaccharides (especially plantain seed coat) among the components obtained by subjecting the composition to the above procedure b. In the composition of the present invention, the logarithmic value of the peak apex (2nd MP) in such a relatively small molecular weight fraction has a large difference from the logarithmic value of the 1st MP molecular weight (2nd MP / 1st MP decreases), which can make it easier to obtain the effects of the present invention, or make it easier to form sufficiently sized air bubbles in the composition, resulting in a lighter texture. Specifically, for example, if the logarithmic molecular weight of the 1st MP is 5.5, then the logarithmic molecular weight of the 2nd MP is preferably 3.5 rather than 5.0. There are no particular restrictions on adjusting the logarithmic molecular weight of the 2nd MP, but enzyme treatment may be performed in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or plant polysaccharides (especially psyllium seed husks) that have been pre-treated with enzymes may be used as raw materials.

[0067] Furthermore, the expanded composition of the present invention is shown in the molecular weight distribution curve MWDC. 3.0-6.0In this case, a preferred feature is that the ratio of the sum of the detection intensities of 1st MP and 2nd MP to the detection intensity of molecular weight logarithm 3.5 (referred to as "1st MP + 2nd MP / molecular weight logarithm 3.5") is within a predetermined range. Specifically, the 1st MP + 2nd MP / molecular weight logarithm 3.5 of the present invention is usually 0.1 or higher, and its upper limit is not particularly limited, but can be in the range of, for example, 30 or less. More specifically, its lower limit is preferably, for example, 0.1 or higher, or 0.2 or higher, or 0.3 or higher, or 0.5 or higher, or 1 or higher, or 2 or higher, or 3 or higher, or 4 or higher, or 5 or higher. If this value is less than the lower limit, the swelling of the swelling composition may not proceed easily, or the viscoelasticity (tension) characteristic of the starch network may not be imparted easily. On the other hand, its upper limit is not particularly limited, but can be, for example, 30 or less, or 25 or less, or 20 or less.

[0068] [Molecular weight distribution curve MWDC 3.5-6.5 Features related to this] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to the following [procedure d] under the following [condition D], and the molecular weight distribution curve (MWDC) in the range of a molecular weight logarithm between 3.5 and less than 6.5 is obtained. 3.5-6.5 In this case, preferably the following features are present. [Procedure d] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition D] Dissolve 0.30% by mass of the component obtained by treatment according to [Procedure d] in a 1M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, then add an equal amount of water and an equal amount of eluent, filter the filtrate through a 5μm filter, and subject 5 mL of the filtrate to gel filtration chromatography to measure the molecular weight distribution.

[0069] • [Procedure d]: The aforementioned [procedure d] is a procedure for obtaining an ethanol-insoluble and dimethyl sulfoxide-soluble component after grinding and processing (or grinding and degreasing) the composition. The technical significance of such [procedure d] lies in preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis by obtaining a purified component with a higher starch concentration (sometimes referred to as "the component obtained by processing in procedure d") by utilizing the ethanol-insoluble and dimethyl sulfoxide-soluble properties of starch.

[0070] Note that [Condition D] is the same as [Condition B] mentioned above, so the details will be omitted.

[0071] Specifically, the molecular weight distribution curve MWDC obtained by analyzing the components obtained by processing the expanded composition of the present invention according to the following [procedure d] under the following [condition D] is obtained. 3.5-6.5 In this, the logarithm of the mass-average molecular weight, and the ratio of the area under the curve in the interval between molecular weights of 5.0 and less than 6.5 to the total area under the curve of the molecular weight distribution curve (the area under the curve of the molecular weight distribution curve in the range of molecular weight logarithms from 3.5 to less than 6.5) (this is appropriately referred to as "AUC") 5.0-6.5 It is preferable that the following conditions are met. The reason for this is not clear, but it is thought that some or all of the amylose contained in the starch (which is thought to be contained in fractions with a molecular weight logarithm in the range of 5.0 or more and less than 6.5) is broken down into a lower molecular weight state, which makes it easier to feel the unique texture of puffed foods and results in a composition that suppresses shrinkage over time after puffing. The AUC of the puffed composition of the present invention 5.0-6.5 The value is not limited, but is preferably between 1% and 70%. More specifically, AUC 5.0-6.5 The lower limit of the value is not restricted, but is preferably, for example, 1% or more, 3% or more, 5% or more, or 10% or more. The upper limit is not restricted, but can be, for example, 70% or less, 67% or less, 65% or less, 63% or less, 61% or less, 58% or less, or 55% or less.

[0072] [Starch granule structure] The puffing composition of the present invention is preferably a composition in which the starch granule structure is destroyed. Specifically, the puffing composition of the present invention is preferably one in which the starch granule structure observed when a 6% suspension of the pulverized material of the composition is observed is within a predetermined range. Specifically, the puffing composition of the present invention is preferably one in which the number of starch granule structures observed under the following conditions is, for example, 0 granules / mm³. 2 More than 300 pieces / mm 2 The following range is possible. More specifically, the upper limit is typically 300 pieces / mm 2 Among the following, 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 40 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 20 pieces / mm 2 The following, or 10 pieces / mm 2 The following, or 5 pieces / mm 2 The following is preferable. On the other hand, there is no particular limit to the lower limit, but it is usually 0 pieces / mm 2 , or 0 pieces / mm 2 This can be done.

[0073] The "starch granule structure" mentioned above refers to an iodine-stainable structure with a circular shape of approximately 1 to 50 μm in diameter in a planar image. For example, a 6% aqueous suspension can be prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is classified using a sieve with a mesh size of 150 μm, and a 6% suspension of the composition powder is prepared by suspending 3 mg of the 150 μm-pass composition powder in 50 μL of water. A slide containing this suspension can be prepared and observed under polarized light using a phase-contrast microscope, or an iodine-stained slide can be observed under an optical microscope. The magnification is not limited, but for example, it can be 100x or 200x. If the distribution of starch granules in a slide is uniform, the proportion of starch granules in the entire slide can be estimated by observing a representative field of view. However, if there is a bias in the distribution, the measurement for the entire slide can be obtained by observing a finite number of fields of view (e.g., two or more locations, e.g., five or ten locations) and summing the observation results. The reason for this is not entirely clear, but it is thought that under high-hydration conditions (e.g., dry-weight moisture content with an upper limit of 40% or more by mass, or 50% or more by mass, or 60% or more by mass, and a lower limit of 250% or less by mass, or 200% or less by mass), the starch granules are destroyed when the voids in the distillate composition expand.

[0074] [Characteristics related to voids] The expansion composition of the present invention is preferably characterized in that the voids observed in at least one composition frozen section A obtained by the following predetermined procedure C satisfy the following predetermined conditions. Specifically, the composition frozen at -25°C is cut along a certain cross-section A to prepare a composition frozen section A ([Procedure C]). The cross-sectional image of the thus obtained composition frozen section A is observed, and the area on the image is 10,000 μm². 2 The above voids are measured, and the following parameters are determined.

[0075] The expanded composition of the present invention has a weighted average perimeter [μm] and weighted average area [μm] of the voids on the cross-section of the composition frozen section A obtained in this way. 2 ] Ratio (weighted average area [μm] / weighted average perimeter [μm]2 ]) is preferably in the range of 100 or more and 10000 or less. More specifically, the lower limit is not restricted, but is usually 100 or more. In particular, it is preferably 120 or more, or 130 or more, or 150 or more, or 180 or more, or 200 or more, or 230 or more, or 250 or more, or 280 or more, or 300 or more. On the other hand, the upper limit is not particularly restricted, but can be usually 10000 or less, or 9000 or less, or 8000 or less, or 7000 or less, or 6000 or less.

[0076] In the present invention, the morphological characteristics of the voids in a frozen section of the composition can be determined based on a two-dimensional cross-sectional image of the frozen section of the composition (for example, an X-ray CT scan image or a digital camera image that can non-destructively evaluate the shape of the internal voids in the composition). That is, it can be acquired and evaluated as a two-dimensional cross-sectional image taken with a digital camera.

[0077] In this invention, the "perimeter" of a void in a frozen section of a composition refers to a value obtained by calculating the contour length of a void with rounded corners on a two-dimensional cross-sectional image of the frozen section of the composition, using the length of one side of a pixel as "one pixel" and converting it to the number of pixels. The "perimeter" of such a void is smaller for voids that do not have an intricate contour inside. Specifically, among the pixels constituting the void image (2 pixels × 2 pixels or more), the perimeter is calculated by summing the number of pixels on the sides that do not touch other pixels and form the contour of the void. However, as an exception, for pixels that touch other pixels only on two orthogonal sides, the diagonal length is used as the number of pixels in order to round the corners. Therefore, compositions with voids that have small irregularities have a relatively large void area relative to their perimeter, and thus the weighted average area / weighted average perimeter is a relatively large value.

[0078] In this invention, the "area" of a void in a frozen section of the composition refers to the area corresponding to the total number of pixels constituting a certain void on a two-dimensional cross-sectional image of the frozen section of the composition. Pixels overlapping the contour of the void are all counted as pixels constituting the void.

[0079] In this invention, the "weighted average perimeter" of the voids in a frozen section of the composition can be calculated using the perimeter value of each void as a weight, and the "weighted average area" of the voids in the composition can be calculated using the area value of each void as a weight. Specifically, the percentage of the measured value (void area, void perimeter) in each void is calculated when the sum of the measured values ​​(void area, void perimeter) in all voids is set to 100, and this percentage is further multiplied by the measured value (void area, void perimeter) in each void as a weight to calculate a value for each void (square of the measured value in each void / sum of the measured values ​​in all voids), and the sum of these calculated values ​​for all voids is taken as the weighted average. Note that when analyzing magnified images, any of the above parameters related to the shape of the voids can be converted to actual measured values ​​by converting known length images (such as scale bars) into pixels.

[0080] In this invention, a more specific method for determining the "weighted average perimeter" and "weighted average area" of the void portion in a frozen section of the composition will be described using a two-dimensional cross-sectional image of the composition obtained by a digital camera as an example. For example, an image of the cross-section of a frozen section of the composition (e.g., 5 cm long, 5 cm wide, and 2 cm high) is captured using a Sony RX100III (DSC-RX100M3). More specifically, for example, images of three spots (e.g., 5 cm x 5 cm square) with different shooting angles are captured using a Sony RX100III (DSC-RX100M3). From the images thus obtained, a two-dimensional cross-sectional image (magnification 1:1, pixel count 2,736 x 1,824) is generated and acquired.

[0081] The resulting image is converted to grayscale and then binarized. From the pixels that are left white (i.e., pixels corresponding to the gaps in the original photograph), all pixel clusters formed by connecting pixels that are adjacent on any of their four sides, and which are independent of other pixel clusters, are extracted and their shape and other properties are evaluated as "gap regions". Discriminant analysis is used for binarization to determine a threshold so that the ratio of intra-class variance to inter-class variance for the background and pattern region after binarization is maximized. Specifically, the grayscale image can be binarized using particle analysis ver. 3.5 (manufactured by Nippon Steel Technology Co., Ltd.). Next, from these pixel clusters, those that partially or completely overlap the outer edge of the field of view are excluded and selected as the target of analysis. If there are independent black pixels inside the white pixel clusters (i.e., if there are spot-like dots inside the gaps during imaging), such pixels are ignored when calculating the area. For the gap regions thus selected, parameters related to their shape, such as the perimeter and area of ​​the gap, can be measured and calculated using the procedure described above. These parameters can be measured and calculated using various well-known image analysis software capable of analyzing shapes within an image.

[0082] When measuring the porosity etc., the frozen sections prepared by the method described above are imaged for the cross-sectional image of the composition using, for example, RX100III (DSC-RX100M3) manufactured by SONY Corporation. More specifically, for example, three spots (for example, 5 cm × 5 cm square) with different shooting angles are imaged by RX100III (DSC-RX100M3) manufactured by SONY Corporation. From the images thus obtained, a two-dimensional cross-sectional image (magnification 1×, pixel number 2,736 × 1,824) is generated and acquired. By subjecting the image thus obtained to analysis, the total porosity etc. inside the composition can be measured. Specifically, the envelope area (the number of pixels surrounded by the envelope perimeter) surrounded by the envelope perimeter that connects the vertices of adjacent convex portions in the composition image with line segments so as not to intersect the composition image with the shortest distance is subtracted from the composition area (the number of pixels constituting the composition imaging having a solid other than voids etc.), and the ratio (total void area / composition area) of the difference (total void area) to the composition area is calculated as the total porosity. That is, the "void" in the present invention is a concept that can include both open pores and closed pores.

[0083] Moreover, it is preferable that the total void area ratio in the composition frozen section A of the expanded composition of the present invention is within a predetermined range.

[0084] Specifically, the expanded composition of the present invention has a ratio of the total void area exceeding 10,000 μm 2 in area to the cross-sectional image area of the composition frozen section A as described above, preferably in the range of more than 1% and 90% or less, for example. More specifically, the lower limit is preferably usually more than 1%. Among them, more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, particularly more than 30% is preferable. On the other hand, the upper limit is not particularly limited, but is usually 90% or less, or 80% or less.

[0085] In the expanded composition of the present invention, it is more preferable that the closed portions (defined later) among the voids in the frozen section A of the composition satisfy the requirements for the void ratio. Specifically, in the expanded composition of the present invention, it is preferable that the total closed portion ratio, determined by the total closed portion area (total closed portion area / composition area) relative to the composition area in the cross-sectional image of the frozen section A of the composition, is in the range of, for example, more than 1% and 90% or less. More specifically, the lower limit is usually more than 1%, and more preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, or more than 30%. On the other hand, there is no particular upper limit to the total closed portion ratio, but it can usually be 90% or less, or 80% or less.

[0086] Furthermore, it is preferable that the ratio of the total area of ​​each closed portion to the cross-sectional image area of ​​the frozen section A of the composition described above is in the range of, for example, more than 1% and 50% or less. More specifically, the lower limit is usually more than 1%, and more preferably more than 2% or more than 3%. On the other hand, the upper limit is not particularly limited, but is usually 50% or less, or 40% or less, or 30% or less.

[0087] In the expanded composition of the present invention, the ratio of the total area of ​​each closed portion to the total void area in the frozen section A of the composition (total void area / total void area) is not particularly limited, but is preferably in the range of 20% to 100%. More specifically, the lower limit is usually 20% or more, and more preferably 30% or more, or 40% or more, or 50% or more, from the viewpoint of ease of expansion. On the other hand, the upper limit is not particularly limited, but can usually be 100% or less, or 90% or less.

[0088] In this invention, a "closed portion" in a frozen section of a composition refers to a state in which the contour of a void completely surrounds the surrounding area without interruption. In other words, if the contour of a void is interrupted at even one point by the contour of the cross-section of the frozen section of the composition, that void is open to the outside of the composition and does not qualify as a "closed portion." Furthermore, any portion where the contour of a void is in contact with the outer periphery of the cross-sectional image of the frozen section of the composition shall be considered to have a continuous contour.

[0089] Furthermore, it is more preferable that the expanded composition of the present invention satisfies the provisions regarding the porosity in its closed portions. That is, it is preferable that the total closed portion ratio, which is determined by the total closed portion area / composition area, is in the range of, for example, more than 1% and 90% or less. More specifically, it is preferable that the lower limit is usually more than 1%, and more preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and especially more than 30%. On the other hand, there is no particular upper limit to the total closed portion ratio, but it can usually be 90% or less, or 80% or less.

[0090] In the present invention, it is preferable that the ratio of the weighted average area to the weighted average perimeter of a frozen section A of the composition, obtained by freezing the composition at -25°C and then cutting along a certain cutting surface A, falls within the predetermined range described above. It is preferable that the frozen section A of the composition that satisfies the above-mentioned requirement regarding the ratio of the weighted average area to the weighted average perimeter satisfies the requirement for at least one frozen section A1 of the composition at any cutting surface A1, and more preferably satisfies the requirement for both a frozen section A1 of the composition at any cutting surface A1 and a frozen section A2 of the composition at a cutting surface A2 perpendicular to the cutting surface A1. In particular, it is preferable that the cutting surface A1 is perpendicular to the longitudinal direction of the composition. In this case, the cutting surface A2 may be a cutting surface perpendicular to the cutting surface A1 perpendicular to the longitudinal direction of the composition, but it is preferable that it is a cutting surface parallel to the longitudinal direction of the composition. In this way, by evaluating both the frozen section A1 at the cross-section A1 of the composition and the frozen section A2 at the orthogonal cross-section A2, the overall properties of the composition can be evaluated more accurately. If there are multiple longitudinal directions for the composition, any cross-section can be used as cross-section A1 and its orthogonal cross-section A2. In this invention, the "longitudinal direction" of the composition frozen section refers to the direction of the long side of a hypothetical rectangular parallelepiped with the smallest volume inscribed within the composition frozen section, and the "short direction" refers to the direction perpendicular to the longitudinal direction. If there are multiple longitudinal directions for the composition frozen section, any direction can be used.

[0091] The expanded composition of the present invention preferably satisfies the above-mentioned provisions regarding voids, etc., in the frozen section A of the composition for at least one arbitrary cross-section A1, and more preferably satisfies the provisions for both the frozen section A1 at an arbitrary cross-section A1 and the frozen section A2 at a cross-section A2 perpendicular to the cross-section A1. In particular, the cross-section A1 is preferably a cross-section perpendicular to the longitudinal direction of the composition. In this case, the cross-section A2 may be a cross-section perpendicular to the cross-section A1 perpendicular to the longitudinal direction of the composition, but it is preferable that it is a cross-section parallel to the longitudinal direction of the composition. By evaluating both the frozen section A1 at the cross-section A1 of the composition and the frozen section A2 at its perpendicular cross-section A2 in this way, the overall characteristics of the composition can be evaluated more accurately. If there are multiple longitudinal directions for the composition, any cross-section can be used as the cross-section A1 and its perpendicular cross-section A2.

[0092] [Organic acid content] A preferred feature of the puffing composition of the present invention is that the organic acid content is within a predetermined range. Specifically, the organic acid content of the puffing composition of the present invention is, for example, 0.01% by mass or more, and although the upper limit is not particularly limited, it is preferable to set it in the range of, for example, 5% or less. Setting the organic acid content within a predetermined range is preferable because it allows for long-term storage (for example, one week or more at 20°C). More specifically, although the lower limit is not limited, it is preferable to set it to, for example, 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more, or 0.1% by mass or more, or 0.2% or more, or 0.3% or more. Although the upper limit is not limited, it can be, for example, 5% by mass or less, or 4% by mass or less, or 3% by mass or less. It is preferable to keep the organic acid content of the puffing composition within the above range because it makes it easier to obtain the effects of the present invention, such as promoting the puffing of the puffing composition and imparting the viscoelasticity (tension) characteristic of the starch network. The organic acid content of the composition can be measured by the following method.

[0093] Method for measuring organic acids: After hot water extraction and centrifugation, the supernatant obtained is filtered through a 0.45 micron filter to prepare a sample for measurement, and the organic acid content is measured by HPLC. The HPLC conditions are as follows. Column: GL-C610H-S (Hitachi High-Tech) Column temperature: 56℃ Eluent: 3mM perchloric acid Flow rate: 0.5mL / min Reaction solution: 0.21% disodium hydrogen phosphate 0.00938% Bromothymol Blue Flow rate: 0.5mL / min Detection: UV 430nm

[0094] [Degree of starch gelatinization] In the puffing composition of the present invention, it is preferable that the degree of gelatinization of the starch in the composition is within a predetermined range. Specifically, the degree of gelatinization of the starch in the puffing composition of the present invention can be in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more. In particular, it is preferable that it be 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but for example, it can usually be 100% by mass or less, or 99% by mass or less. The degree of gelatinization of the composition is measured using the glucoamylase method II, which is a modified version of the Bulletin of the Central Laboratory for Customs (following the method of Japan Food Research Laboratories: https: / / web.archive.org / web / 20200611054551 / https: / / www.jfrl.or.jp / storage / file / 221.pdf or https: / / www.jfrl.or.jp / storage / file / 221.pdf).

[0095] [Absorbance during iodine staining] The puffing composition of the present invention is obtained by separating the components obtained by processing according to [procedure d] under [condition D], recovering the separated fraction with a mass molecular weight logarithm of 5.0 or more and less than 6.5, and measuring the absorbance at 660 nm by staining 1 part by mass of the sample adjusted to pH 7.0 with 9 parts by mass of iodine solution (0.25 mM), and calibrating by subtracting this value from the absorbance at 660 nm in a blank (0.25 mM iodine solution) (this value is appropriately referred to as "ABS"). 5.0-6.5 It is a preferred feature that the ABS of the puffed composition of the present invention is within a predetermined range. Specifically, the ABS of the puffed composition of the present invention 5.0-6.5 For example, it can be in the range of 0.10 or more and 3.50 or less. More specifically, the lower limit is usually preferably 0.10 or more. In particular, it is preferable that it be 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more. On the other hand, the upper limit is not particularly limited, but for example, it can usually be 3.50 or less, or 3.00 or less, or 2.50.

[0096] Furthermore, the ABS 5.0-6.5The detailed method for measuring the value is as follows. First, the composition is processed according to the above [Procedure d] to obtain a component with an increased purified starch concentration. Next, the component obtained by processing according to this [Procedure d] is separated under the above [Condition D], and a separated fraction with a logarithmic molecular weight of 5.0 or more and less than 6.5 is recovered. The details of the above [Procedure d] and the above [Condition D] are as described in detail above. Subsequently, after adjusting the obtained separated fraction to pH 7.0, 1 part by mass of the sample is put into 9 parts by mass of a 0.25 mM iodine solution, allowed to stand at room temperature (20 °C) for 3 minutes, and then subjected to absorbance measurement. When measuring the absorbance, for each of the iodine solution before adding the sample (control) and the iodine solution after adding the composition, the absorbance (absorption wavelength 660 nm) is measured using a normal spectrophotometer (for example, UV-1800 manufactured by Shimadzu Corporation) with a 10 mm optical path length angular cell, and the difference in absorbance between the two (absorbance of the iodine solution after adding the sample - absorbance of the iodine solution before adding the sample) is calculated, and this is taken as ABS 5.0-6.5 and can be determined as such.

[0097] In addition, it is preferable that the expanded composition of the present invention has a higher iodine staining property for the separated fraction with a logarithmic molecular weight of 5.0 or more and less than 6.5 as compared with the separated fraction with a relatively large molecular weight and a logarithmic molecular weight of 6.5 or more and less than 8.0. Specifically, the separated fraction with a logarithmic molecular weight of 6.5 or more and less than 8.0, which is separated and recovered by processing the component obtained by processing the composition according to the above [Procedure d] under the above [Condition D], is adjusted to pH 7.0, and 1 part by mass of the sample is put into 9 parts by mass of a 0.25 mM iodine solution for staining, and the absorbance at an absorption wavelength of 660 nm is measured. This is subtracted from the absorbance at an absorption wavelength of 660 nm of a 0.25 mM iodine solution that is a blank (does not contain the measurement sample) and corrected (this is appropriately referred to as "ABS 6.5-8.0 "). When the value of the ratio of the ABS 6.5-8.0 to the above ABS 5.0-6.5 (ABS 5.0-6.5 / ABS 6.5-8.0 ) is preferably a specified value or more.

[0098] The expanded composition of the present invention has an ABS 5.0-6.5 / ABS 6.5-8.0It is preferable that the value of is in the range of greater than 1.0 and less than or equal to 10.0. More specifically, it is desirable that the lower limit is usually greater than 1.0, especially greater than 1.1, or greater than 1.2, or greater than 1.3, or greater than 1.4, or greater than 1.5, or greater than 1.6, or greater than 1.7, or greater than 1.8, or greater than 1.9, and particularly greater than 2.0. On the other hand, there is no particular upper limit to such a value, but it is usually 10.0 or less, or 8.0 or less. The principle is unknown, but it is presumed that good quality is achieved because the proportion of thermally decomposed starch is relatively high compared to the original starch.

[0099] Note: ABS 6.5-8.0 The details of the measurement method are as described above for ABS, except that the separation fraction with a molecular weight logarithm of 6.5 or higher and less than 8.0 is used. 5.0-6.5 The details of the measurement method are identical.

[0100] Furthermore, the iodine solution in this invention refers to a diluted potassium iodide solution containing 0.05 mol / L of iodine (which may be simply referred to as "0.05 mol / L iodine solution" or "0.05 mol / L iodine liquid" in this invention). Unless otherwise specified, a diluted potassium iodide solution consisting of 93.7% by mass of water, 0.24 mol / L (4.0% by mass) of potassium iodide, and 0.05 mol / L (1.3% by mass) of iodine (Fujifilm Wako Pure Chemical Industries, Ltd.'s "0.05 mol / L iodine solution (product code 091-00475)") is used. Additionally, a "0.25 mM iodine solution" can be obtained by diluting the "0.05 mol / L iodine solution" 200 times with water.

[0101] [After starch and protein decomposition treatment, particle size d after ultrasonic treatment] 50 ] The puffed composition of the present invention preferably has the following characteristics in the particle size distribution measured after adding starch and protein degradation treatment according to the following [procedure e] to the composition, followed by ultrasonic treatment. [Procedure e] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days.

[0102] The puffed composition of the present invention has been subjected to starch and protein degradation treatment according to [procedure e] above, and then subjected to ultrasonic treatment, and the particle size distribution measured after this treatment shows particle size d 50 However, it is within a predetermined range. This is preferable because it makes it easier to feel the unique texture of puffed foods and suppresses shrinkage over time after puffing. Although the principle is unknown, in the present invention which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, thereby imparting the unique texture of puffed foods to the composition. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, and the puffed state after heat treatment cannot be maintained, so it is considered preferable that they be smaller than a certain size. Specifically, the particle size d in the particle size distribution of the puffed composition of the present invention 50 It is preferable that the particle size d is, for example, in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm. In particular, it is even more preferable that it be 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and especially 50 μm or less. On the other hand, such particle size d 50 The lower limit is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more, or 5 μm or more.

[0103] It is believed that such particle size distribution mainly reflects the particle size distribution of amylase and protease-indegradable components in the composition, such as insoluble dietary fiber and polysaccharides (for example, polysaccharides derived from psyllium seeds, specifically mainly cellulose, xylan, and pectin). To adjust the particle size in the composition, it is preferable to use raw materials in which the size of insoluble dietary fiber and polysaccharides has been adjusted in advance. Specifically, it is preferable to use raw materials in which the size of these components has been adjusted to a specified range by physical crushing or enzymatic treatment with cellulase, pectinase, or xylanase.

[0104] The particle size distribution of the composition after ultrasonic treatment shall be measured using a laser diffraction particle size analyzer under the following conditions. The solvent used for measurement shall be ethanol, which is less likely to affect the structure of the composition. Specifically, 1 g of the sample shall be immersed in 50 g of ethanol, left to stand for about 5 minutes, then thoroughly stirred and suspended with a spatula, and the solution (2% by mass ethanol dispersion) that has passed through an 8-mesh sieve with a mesh opening of 2.36 mm and a wire diameter of 1.0 mm (corresponding to "No. 8" specified in "Alternative" in "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series" in USA Standard Testing Sieves ASTM Specifications E 11-04) shall be used for measurement. More specifically, 100g of the suspension (20°C) is evenly spread onto a sieve, and the sieve is vibrated with a load that does not change the composition size until the fraction mass on the sieve becomes constant. The solution that passes through the sieve is then used as a 2% by mass ethanol dispersion for measurement. The laser diffraction particle size distribution analyzer used for measurement is a laser diffraction particle size distribution analyzer that has a measurement range of at least 0.02 μm to 2000 μm by the laser diffraction scattering method. For example, the Microtrac MT3300 EX2 system from Microtrac-Bell Corporation is used, and the measurement application software is, for example, DMSII (Data Management System version 2, Microtrac-Bell Corporation). When using the above measurement device and software, before measurement, the cleaning button of the software is pressed to perform cleaning, then the Setzero button of the software is pressed to perform zeroing, and then the sample is directly loaded until the sample concentration falls within the appropriate range during sample loading. For samples before disturbance, i.e., samples that have not undergone sonication, the concentration is adjusted to an appropriate range within two sample loading cycles after sample introduction, and then the result of laser diffraction is taken immediately after measurement at a flow rate of 60% for a measurement time of 10 seconds.On the other hand, when measuring a sample after disturbance, i.e., a sample that has undergone sonication, an unsonicated sample is introduced, the concentration is adjusted to the appropriate range by sample loading, and then the sonication button in the software is pressed to perform sonication (sonication at a frequency of 40 kHz with an output of 40 W for 3 minutes). After that, degassing is performed three times, and then the sample loading process is performed again to confirm that the concentration is still within the appropriate range. Then, the result of laser diffraction is taken as the measurement value at a flow rate of 60% for a measurement time of 10 seconds. The parameters used during measurement are, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.36, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0105] In this invention, "particle size d 50 (or "particle size d 90 ")" is defined as the particle size at which, when the particle size distribution of the object to be measured is measured on a volume basis and divided into two groups from a certain particle size, the ratio of the cumulative value of the particle frequency % of the larger particle group to the cumulative value of the particle frequency % of the smaller particle group is 50:50 (or 10:90). Furthermore, in this invention, "ultrasonic treatment" means, unless otherwise specified, treating the object to be measured, which is dispersed in the measurement solvent within the laser diffraction particle size distribution analyzer as described above, with ultrasound at a frequency of 40 kHz and an output of 40 W for 3 minutes. Moreover, not limited to this specification, particle size distribution is measured on a volume basis in all cases.

[0106] Furthermore, when measuring the specific surface area per unit volume of a composition after disturbance (e.g., ultrasonic treatment), it is preferable to measure the particle size distribution for each channel (CH) and then use the particle size for each measurement channel listed in Table A below as a standard. Specifically, the frequency of particles that are less than or equal to the particle size specified for each channel in Table A below, and that are larger than the particle size specified for the channel with the next larger number (or the lower limit particle size for the largest channel in the measurement range), is measured for each channel in Table A below, and the particle frequency % for each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (this is also referred to as "particle frequency % for channel XX"). For example, the particle frequency % for channel 1 represents the frequency % of particles that are 2000.00 μm or less and larger than 1826.00 μm.

[0107] In this invention, the specific surface area per unit volume (m² / mL) refers to the specific surface area per unit volume (1 mL) when the particles are assumed to be spherical, as measured using the laser diffraction particle size distribution analyzer described above. The specific surface area per unit volume when the particles are assumed to be spherical is a value based on a different measurement mechanism than measured values ​​(specific surface area per volume or per mass obtained by methods such as transmission or gas adsorption) that reflect the particle's composition and surface structure. Furthermore, the specific surface area per unit volume when the particles are assumed to be spherical is calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area of ​​a single particle and di is the particle diameter.

[0108] [Table A]

[0109] A more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharides, etc., in a composition is as follows: 300 mg of the composition is placed in a plastic tube with 5 mL of water and allowed to swell at 20°C for about 1 hour. Then, it is processed using a small hiscotron (microtech NS-310E3 homogenizer) until it reaches a porridge-like consistency to prepare a 6% by mass aqueous suspension of the composition (at 10,000 rpm for about 15 seconds). After that, 2.5 mL of the processed sample is taken, 10 μL of protease (Takara Bio, Proteinase K) and 0.5 mg of α-amylase (Sigma, α-Amylase from Bacillus subtilis) are added, and the mixture is reacted at 20°C for 3 days. After the reaction is complete, the resulting protease and amylase-treated composition is subjected to sonication, and then its particle size distribution is measured.

[0110] [Dietary fiber localization site] The puffed composition of the present invention preferably contains localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) from legumes and / or cereals. Specifically, the ratio of localized sites of dietary fiber from legumes and / or cereals to the total mass of the entire composition is preferably in the range of 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is not usually limited, but is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.

[0111] The puffing composition of the present invention preferably contains both the edible portion of legumes and / or grains (preferably the edible portion of legumes) and the dietary fiber localized portion of edible plants (preferably the dietary fiber localized portion of legumes and / or grains, more preferably the dietary fiber localized portion of legumes). The total content of the edible portion of legumes and / or grains (preferably the edible portion of legumes) and the dietary fiber localized portion of edible plants (preferably the dietary fiber localized portion of legumes and / or grains, more preferably the dietary fiber localized portion of legumes) in the puffing composition of the present invention is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is preferably, for example, 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and particularly preferably 50% by mass or more. On the other hand, the upper limit of the aforementioned content is not particularly limited, but for example, it can be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0112] In the puffed composition of the present invention, the total content of the edible portion of the legumes and the dietary fiber-containing portion of the legumes is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is preferably 1% by mass or more. In particular, it is preferable that it be 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.

[0113] In the puffed composition of the present invention, the total content of the edible portion of grains and the dietary fiber-containing portion of grains is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is preferably 1% by mass or more. In particular, it is preferable that it be 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.

[0114] The puffing composition of the present invention is more preferably contained in the form of finely ground legumes (for example, legumes with seed coats, such as peas, that have been finely ground as is, or legumes whose edible part and seed coat are separated and finely ground at any stage and then mixed again, or legumes whose finely ground edible part and finely ground seed coat are separated, processed and then mixed again) and / or finely ground cereals (for example, cereals with bran, such as oats, that have been finely ground as is, or legumes whose edible part and bran are separated and finely ground at any stage and then mixed again, or legumes whose finely ground edible part and finely ground bran are separated, processed and then mixed again).

[0115] The puffing composition of the present invention preferably contains the seed coat of legumes, grains, and wild grasses as the dietary fiber localized part of edible plants. In particular, the puffing composition of the present invention preferably contains one or more of the seed coat of legumes, psyllium seed coat, or bran of grains in a predetermined proportion together with the edible part, and preferably contains both the edible part and the dietary fiber localized part of the same type of food (i.e., contains both the edible part of legumes and the seed coat of legumes as the dietary fiber localized part, or contains both the edible part of grains and the bran as the dietary fiber localized part). The dietary fiber localized part of legumes and / or grains may be included by using legumes and / or grains containing the part, or by separately using the part separated from legumes and / or grains. Furthermore, the localized sites of dietary fiber may be insoluble dietary fiber sites, and it is preferable that the total content of the edible parts of legumes and / or grains and the insoluble dietary fiber sites of edible plants be in the above proportion. That is, it is preferable that the content be in the range of 10% by mass or more and 100% by mass or less on a wet mass basis. More specifically, it is preferable that the lower limit be 10% by mass or more. In particular, it is preferable that it be 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but it can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less.

[0116] Furthermore, such dietary fiber localization sites may be insoluble dietary fiber localization sites that satisfy the above requirements. Also, such dietary fiber localization sites may be at least the psyllium seed coat, and may have been subjected to the enzyme treatment described later (e.g., cellulase, pectinase, or xylanase treatment, etc.) beforehand.

[0117] The puffing composition of the present invention preferably contains the edible portion and the dietary fiber localized portion of the same legume and / or cereal. In particular, the puffing composition of the present invention preferably uses the edible portion and the dietary fiber localized portion of the same legume (for example, using legumes with seed coats, such as peas, as is, or separating the edible portion and seed coat of legumes, processing them, and then mixing them again), and / or using the edible portion and dietary fiber localized portion of the same cereal (for example, using cereals with bran, such as oats, as is, or separating the edible portion and bran of cereals, processing them, and then mixing them again).

[0118] When incorporating dietary fiber localized sites into the puffing composition of the present invention, it is preferable to incorporate them in the form of finely processed material. This point will be explained later in the section on the manufacturing method of the present invention.

[0119] [Enzyme treatment] The puffing composition of the present invention preferably contains enzymatically treated dietary fiber localization sites of legumes and / or cereals. The enzymatic treatment is not limited to, but includes treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. In particular, it is preferable to treat the dietary fiber localization sites using at least pectinase and / or xylanase. Furthermore, when treating with pectinase, it is preferable to treat the dietary fiber localization sites using pectinase and cellulase in combination.

[0120] Specifically, as the cellulase, any enzyme possessing cellulose-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Cellulase T "Amano" 4 and Amano Enzyme Co., Ltd.'s Cellulase A "Amano" 3 can be used. Similarly, as the pectinase, any enzyme possessing pectin-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Pectinase G "Amano" (referred to as "Pectinase" in Table 3 below) can be used. Furthermore, as the xylanase, any enzyme possessing xylan-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Hemicellulase "Amano" 90 (Xylanase) (referred to as "Xylanase" in Table 3 below) can be used. However, the cellulases, pectinases, and xylanases are not limited to these specific examples; any other enzyme possessing the respective substrate degradation characteristics can be used. Furthermore, when degrading two or more substrates, multiple enzymes having the activity to degrade each of those substrates may be used in combination, or an enzyme possessing the activity to degrade two or more substrates may be used (for example, when degrading both pectin and xylan, pectinase and xylanase may be used in combination, or an enzyme possessing both pectinase activity and xylanase activity may be used).

[0121] Furthermore, in fermented leavening compositions (e.g., bread or bread-like foods) that undergo microbial fermentation (especially yeast fermentation), enzyme treatment may be performed in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or raw materials containing dietary fiber (especially raw materials containing insoluble dietary fiber) that have been pre-treated with enzymes may be used as raw materials. In particular, it is preferable to use the seed coat portion (sometimes called psyllium seed coat or psyllium husk), which is the dietary fiber localized part of plantain, a wild grass that is a type of edible plant and is usually used for food, that has been treated with the above enzymes, as this results in a good leavened product. Moreover, it is even more preferable to include one or more enzyme-treated products from the dietary fiber localized parts of legumes (more specifically the seed coat portion of legumes, especially the seed coat portion of peas) or the dietary fiber localized parts of grains (e.g., millet, oats) (more specifically the bran portion, especially the bran portion of millet) in addition to the enzyme-treated product of plantain seed coat, as this improves the texture of the leavened composition. Furthermore, it is even more preferable to include both an enzyme-treated product of the seed coat of psyllium and an enzyme-treated product of the dietary fiber localized part of grains (more specifically, the bran, especially the bran in the enzyme-treated state described above) in the fermentation and expansion composition, as this preferably exhibits the effects of the present invention. The enzyme treatment of the seed coat of psyllium and the dietary fiber localized part of beans or grains may be carried out in different processes for each part, or they may be carried out simultaneously. In addition, the enzyme may be added to the dough composition to perform the enzyme treatment simultaneously in step (i) and / or step (ii), or the enzyme treatment may be mainly carried out in step (ii).

[0122] [Location of dietary fiber in plantain] The puffing composition of the present invention preferably contains the dietary fiber localized portion of plantain, a wild plant commonly used for food, as the dietary fiber localized portion, and more preferably contains plantain seed husk (plantain seed husk or psyllium husk). In particular, the puffing composition of the present invention preferably has a proportion of plantain seed husk (psyllium husk), which is the dietary fiber localized portion, in the range of, for example, 0.1% by mass or more and 20% by mass or less on a wet mass basis. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more. On the other hand, while there is usually no upper limit, it is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. The puffing composition of the present invention is preferable because, by containing the seed coat portion of psyllium (psyllium seed coat or psyllium husk) as the dietary fiber localization site (more specifically, soluble dietary fiber and insoluble dietary fiber localization site) in the above proportions, the effects of the present invention are more easily achieved, especially in fermented puffing compositions (for example, bread or bread-like foods).

[0123] If the puffing composition of the present invention contains the dietary fiber localized portion of psyllium (preferably psyllium seed coat), it is preferable that such psyllium dietary fiber localized portion (preferably psyllium seed coat) is the psyllium dietary fiber localized portion (preferably the seed coat portion) that has been treated with enzymes (preferably cellulase and / or pectinase and / or xylanase, more preferably pectinase and / or xylanase). It is also preferable that the composition contains both the dietary fiber localized portion of legumes and / or grains and the psyllium seed coat portion (particularly the psyllium seed coat portion that has been treated with enzymes), and that the total content is in the above proportion. Furthermore, it is preferable to include one or more of the following in addition to the seed coat of psyllium: the dietary fiber localized parts of legumes (more specifically, the seed coat of legumes, especially the seed coat of peas) or the dietary fiber localized parts of grains (e.g., oats) (more specifically, the bran, especially the bran in the enzyme-treated state described above). This improves the texture of the puffed composition, and it is even more preferable to include both the seed coat of psyllium and the dietary fiber localized parts of grains (more specifically, the bran, especially the bran in the enzyme-treated state described above). This results in a composition (especially a fermented puffed composition) in which the effects of the present invention are preferably achieved.

[0124] [Density (Bulk Density)] The expandable composition of the present invention preferably has a density (sometimes referred to as "bulk density" or "density specific gravity") below a predetermined value after expansion. Specifically, the density (bulk density) of the expandable composition of the present invention is, for example, 0.10 g / cm³. 3 Super 1.0g / cm 3 It is preferable to keep it in the range of less than 1.0 g / cm³. More specifically, the upper limit is usually 1.0 g / cm³. 3 Less than 0.90 g / cm³ 3 Less than 0.80 g / cm³ 3 Less than 0.70 g / cm³ 3 Less than 0.60 g / cm³ 3 It is preferable that it be less than 0.10 g / cm³. On the other hand, the lower limit is not particularly limited, but for example, it is usually 0.10 g / cm³. 3 More than 0.15 g / cm³ 3 More than 0.20 g / cm³ 3More than 0.25 g / cm³ 3 More than 0.30 g / cm³ 3 It's incredible.

[0125] The density (bulk density) of the expandable composition of the present invention is obtained by dividing the mass of the composition by the apparent volume of the composition (the sum of the "volume of the composition itself," the "volume of pores communicating with the outside on the surface of the composition," and the "volume of internal voids"). For example, the apparent volume (Vf) of approximately 100g of the composition (m) can be measured, and the composition density (g / mL) can be calculated using m / Vf. The density value is based on the specific gravity (the density of water at 4°C under atmospheric pressure: 0.999972 g / cm³). 3 Since this value is approximately equal to the ratio of the density of a certain substance to the number of units, the numerical value in the above provision may also be specified by specific gravity, which is a unitless number.

[0126] [Protein content] A preferred feature of the puffing composition of the present invention is that the protein content of the composition is within a predetermined range. By containing a predetermined proportion or more of protein, the puffing composition of the present invention is given a texture that is easy to chew while possessing the viscoelasticity (tension) characteristic of the starch network, and the effects of the present invention are more easily obtained, which is therefore preferable. Although the principle is unknown, it is possible that the aggregated structure, which is thought to be composed of starch and protein in the puffing composition, develops into a preferred shape and size, and that the interaction in which dietary fiber (preferably insoluble dietary fiber) helps in the development of that shape and size forms a structure that is completely different from conventionally known protein networks, including gluten, and as a result, the effects of the present invention are achieved. Specifically, the protein content of the puffing composition of the present invention is preferably in the range of 0.1% by mass or more and 40% by mass or less on a wet mass basis. More specifically, the lower limit is preferably 0.1% by mass or more. It is preferable to have 0.5% 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 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more. On the other hand, there is no particular upper limit, but for example it can usually be 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less.

[0127] The origin of the protein in the puffed composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived proteins, but protein derived from legumes and / or cereals is preferred. Specifically, the ratio of the total protein content derived from legumes and / or cereals (preferably the protein content derived from legumes) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. As for the legume-derived protein, mung bean-derived protein is preferred, pea-derived protein is particularly preferred, and yellow pea-derived protein is most preferred. As for the cereal-derived protein, oat-derived protein is preferred, quinoa-derived protein is preferred, and millet-derived protein is particularly preferred. Furthermore, the ratio of the total protein content of legume-derived proteins to the total protein content of the entire composition may satisfy the above ratio, the ratio of the total protein content of cereal-derived proteins may satisfy the above ratio, and the ratio of the total content of legume-derived proteins and cereal-derived proteins may satisfy the above ratio.

[0128] The protein in the puffing composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, it is preferable that the ratio of the total protein content incorporated in legumes and / or grains (preferably the protein content incorporated in legumes) to the total protein content of the entire composition be in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. Furthermore, the ratio of the protein content contained in the legumes to the total protein content of the entire composition may satisfy the above ratio, the ratio of the protein content contained in the grains may satisfy the above ratio, and the ratio of the protein content contained in the legumes and grains may satisfy the above ratio.

[0129] In this invention, the protein content in the composition is measured by multiplying the total nitrogen percentage, measured using the combustion method (modified Dumas method) as stipulated in the Food Labeling Act ("Regarding Food Labeling Standards" (Consumer Food Labeling Act No. 139, March 30, 2015)), by the "nitrogen-protein conversion factor".

[0130] [Protein PDI] The puffing composition of the present invention is more preferable because, due to the low solubility of the proteins contained therein, it is possible to impart to the composition the viscoelasticity (tension) characteristic of the starch network while also providing a texture that is easy to chew. Although the principle is unknown, it is thought that the insoluble proteins affect the texture of the starch. Specifically, it is preferable that the PDI (protein dispersibility index) value of the puffing composition of the present invention be, for example, 0% by mass or more and less than 55% by mass. Specifically, the upper limit of the PDI value is usually less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. On the other hand, the lower limit of the PDI value is not particularly limited, but it can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0131] The PDI (protein dispersibility index) value is an indicator of protein solubility and can be calculated according to a standard method as the percentage of water-soluble nitrogen relative to the total nitrogen percentage of the entire composition (water-soluble nitrogen percentage / total nitrogen percentage of the entire composition × 100 (%)). Specifically, 20 times the amount of water is added to the sample to be measured, and it is subjected to grinding (crushing at 8500 rpm for 10 minutes using a homogenizer NS-310E3 manufactured by Microtech Nichion Co., Ltd.). The total nitrogen percentage of the resulting crushed liquid is multiplied by 20 to measure the total nitrogen percentage of the entire composition. Next, the crushed liquid is centrifuged (at 3000 G for 10 minutes), and the total nitrogen percentage of the resulting supernatant is multiplied by 20 to measure the water-soluble nitrogen percentage. The PDI value of the composition can then be calculated. The method for measuring the total nitrogen percentage is the combustion method (modified Dumas method) stipulated in the Food Labeling Act ("Regarding Food Labeling Standards" (Shokuhokuhyo No. 139, March 30, 2015)).

[0132] Furthermore, it is preferable to use a processed protein (such as ultrasonic treatment, shearing and kneading treatment, or heat treatment) rather than a natural protein as the protein in the puffing composition of the present invention. By using a processed protein, the puffing composition of the present invention may be given a texture that is easy to chew while possessing the viscoelasticity (stretch) characteristic of the starch network, and the effects of the present invention may be easier to obtain. As such a processed protein, it is particularly preferable to use one that has been processed until part or all of the protein has been denatured. Examples of denaturation treatments include heat treatment and electrical treatment, but specifically, it is preferable to use a protein that has been heated until the protein is thermally denatured (for example, heated at a temperature of 60°C or higher, or 70°C or higher, or 80°C or higher). Although the principle is unknown, it is possible that the processed protein cross-links components such as starch and contributes to the development of the aggregated structure, which is thought to be composed of starch and protein in the puffing composition, into a desirable shape and size. Such processed proteins are not particularly limited, and isolated pure products may be processed and incorporated into the composition, but it is preferable that they be processed while contained in legumes and / or grains and then incorporated into the composition.

[0133] Furthermore, as will be described later, it is preferable to use starch that has been processed to a low degree, such that a certain percentage of starch granules remain, while it is preferable to use protein that has been processed to a certain degree or more (for example, thermal denaturation at a temperature of 60°C or higher, or 70°C or higher, or 80°C or higher). Specifically, the ratio of the total content of processed protein derived from legumes and / or grains (preferably processed protein derived from legumes) to the total protein content of the entire composition is usually 0% by mass or more, but is more preferably in the range of 10% by mass or more, and more preferably 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is more preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0134] Furthermore, if the puffing composition of the present invention contains processed protein, such processed protein may be one that has undergone some processing treatment while contained in legumes and / or grains (preferably in legumes). Specifically, the ratio of the total content of processed protein contained in legumes and / or grains (preferably in legumes) to the total protein content of the entire composition is usually 0% by mass or more, but is preferably in the range of 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less. Furthermore, the processed protein content in the puffed composition of the present invention may be satisfied by the processed protein content derived from legumes and / or grains, or by the processed protein content contained in legumes and / or grains.

[0135] When processing proteins (preferably by heat processing), the isolated pure product may be processed alone, or the protein may be processed in the form of a food ingredient. However, as will be described later, for starch, it is preferable to use a low-grade product in which a certain percentage or more of starch granules remain, so it is convenient to process the isolated pure product alone. For example, one method is to isolate protein derived from legumes, process it, and then mix it with edible plants that have been separately subjected to micronization.

[0136] [Total fat content] A preferred feature of the puffing composition of the present invention is that the total oil content of the composition is within a predetermined range. Specifically, the total oil content of the puffing composition of the present invention is preferably in the range of, for example, 1.0% by mass or more and 70% by mass or less on a wet mass basis. More specifically, the lower limit is usually preferably 1.0% by mass or more. In particular, it is preferable that it 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, and especially 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can be usually 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.

[0137] The origin of the oils and fats in the puffed composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived oils and fats, but plant-derived oils and fats are preferred. Specifically, it is preferable that the ratio of the plant-derived oil content to the total oil and fat content of the entire composition be in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. Examples of plant-derived oils and fats include those derived from grains (especially from millet), beans, potatoes, vegetables, nuts and seeds, and fruits, but it is more preferable to use those derived from olives.

[0138] From the viewpoint of ease of dispersion in the composition, it is preferable that the oil and fat content in the puffed composition of the present invention be incorporated into the composition as an isolated pure product, and it is preferable that the proportion of oil and fat content incorporated into the composition in the form contained in edible plants (especially legumes and / or grains, preferably legumes) is low. Specifically, it is preferable that the ratio of the oil and fat content incorporated in the form contained in edible plants to the total oil and fat content of the entire composition be in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and more preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.

[0139] A preferred feature of the puffing composition of the present invention is that the ratio of liquid oil to the total oil content of the composition is within a predetermined range. Specifically, the ratio of liquid oil to the total oil content of the puffing composition of the present invention is preferably in the range of, for example, 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. In particular, it is preferable that it be 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can usually be 100% by mass or 100% by mass or less. In the present invention, liquid oil refers to oil that is liquid at room temperature (20°C).

[0140] (raw materials) The raw materials for the puffing composition of the present invention are not particularly limited, as long as they can achieve the various component compositions and physical properties specified in the present invention. However, it is preferable to use one or more types of edible plants as raw materials, and it is preferable to use legumes and / or grains as edible plants, and it is preferable to contain at least legumes. In addition to the plant-based ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.) listed in the food group classification of the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) mentioned above, wild grasses that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used as edible plants. Furthermore, it is preferable that the dry weight moisture content of the edible plants used in the puffing composition of the present invention be in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, while there are no particular restrictions on the lower limit of such dry-weight moisture content, it is generally preferable that it be 0% by mass or more, or 0.01% by mass or more.

[0141] ·beans: When using legumes in the puffing composition of the present invention, the type of legume used is not limited, but preferably, as an example, it is one or more legumes selected from the genera of Pea, Kidney Bean, Peanut, Cowpea, Broad Bean, Chickpea, Soybean, and Lentil. More preferably, it is from the genera of Pea, Kidney Bean, Peanut, Cowpea, Broad Bean, Chickpea, and Lentil. Specific examples, though not limited to these, include peas (especially yellow peas and white peas), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, flat beans, blue peas, purple kidney beans, lentils, peanuts, lupine beans, grass peas, carob, twisted crowberry, broad crowberry, coffee beans, cocoa beans, Mexican flying beans, etc. The classification of other food ingredients not listed can be naturally understood by those skilled in the art who handle those ingredients or processed food products. Specifically, this can be clearly understood by referring to the food group classification (page 249, Table 1) described in the 2015 edition (7th revised edition) of the Standard Tables of Food Composition in Japan, which is widely used in daily life in ordinary households. These legumes may be used individually or in any combination of two or more types.

[0142] Furthermore, the starch content of the legumes used in the puffing composition of the present invention is preferably above a predetermined value. Specifically, the starch content of the legumes is preferably in the range of 3.0% by mass or more and 80% by mass or less, on a wet mass basis. More specifically, the lower limit is usually preferably 3.0% by mass or more, or 5.0% by mass or more, or 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or 35% by mass or more, or 40.0% by mass or more. On the other hand, there is no particular upper limit to the starch content of the legumes, but it can be, for example, usually 80% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0143] Furthermore, when using legumes in the puffing composition of the present invention, it is preferable to use mature legumes rather than immature seeds (for example, green peas, which are immature pea seeds, or edamame, which are immature soybean seeds) because the proportion of the intermediate molecular weight fraction (molecular weight logarithm 6.5 or more and less than 8.0) in the starch contained in the composition increases. Also, for the same reason, it is preferable to use legumes that have reached a state where the dry weight moisture content is below a predetermined value due to maturation. Specifically, the dry weight moisture content of the legumes used in the puffing composition of the present invention is preferably in the range of 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such legumes is not particularly limited, but is usually 0% by mass or more, or 0.01% by mass or more.

[0144] • Grains: In the present invention, "grains" generally refers to grains other than the major grains of rice, wheat, and barley, and is a concept that includes so-called pseudograins (Chenopodiaceae, Amaranthaceae) other than grass grains. When grains are used in the puffing composition of the present invention, the type of grains used is not limited, but preferably it is one or more grains selected from the grasses, Chenopodiaceae, and Amaranthaceae, and more preferably it is from the grasses. Specific examples, though not limited to these, include millet, barnyard millet, foxtail millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa, and it is particularly preferable to use one or more of foxtail millet, oats, amaranth, and quinoa, and it is especially preferable to use foxtail millet and oats, which are rich in soluble dietary fiber. Furthermore, it is preferable that the grains are substantially gluten-free (specifically, with a gluten content of less than 10 ppm by mass), and more preferably gluten-free.

[0145] Furthermore, the starch content of the grains used in the puffing composition of the present invention is preferably above a predetermined value. Specifically, it is preferable that it be in the range of 10.0% by mass or more and 80% by mass or less on a dry mass basis. More specifically, the lower limit is usually preferably 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or 35.0% by mass or more, or 40.0% by mass or more. On the other hand, there is no particular upper limit to the starch content of the grains, but it can be, for example, usually 80% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0146] Furthermore, when using grains in the puffing composition of the present invention, it is preferable to use dried grains because the proportion of the intermediate molecular weight fraction (molecular weight logarithm 6.5 or more and less than 8.0) in the starch contained in the composition increases. Specifically, it is preferable to use grains in which the dry weight moisture content is below a predetermined value. More specifically, it is preferable that the dry weight moisture content of the grains used in the puffing composition of the present invention be in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually preferably less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such grains is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0147] • Content and particle size of legumes and / or grains: When legumes are used in the puffing composition of the present invention, the legume content in the puffing composition of the present invention is not limited, but is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is usually 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and is particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0148] Furthermore, when using grains in the puffing composition of the present invention, the grain content in the puffing composition of the present invention is not limited, but is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is usually 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and is particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0149] In addition, when using legumes and / or miscellaneous grains in the expanded composition of the present invention, the total content rate of legumes and / or miscellaneous grains in the expanded composition of the present invention, preferably the content rate of legumes and miscellaneous grains, is not limited, but it is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass conversion. More specifically, the lower limit is usually 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but it is usually 100% by mass or 100% by mass or less.

[0150] When using legumes and / or miscellaneous grains in the expanded composition of the present invention, it is preferable to use powdered legumes and / or miscellaneous grains. Specifically, the particle size d 90 and / or d 50 of the legume powder and / or miscellaneous grain powder after ultrasonic treatment is preferably a predetermined value or less.

[0151] That is, the particle size d 90 of the legume powder and / or miscellaneous grain powder after ultrasonic treatment is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, or preferably 450 μm or less, particularly preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 275 μm or less, or 250 μm or less, or 225 μm or less, or 200 μm or less, or 175 μm or less, or 150 μm or less, or 125 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but it is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more, or 15 μm or more.

[0152] Also, similarly, the particle diameter d after ultrasonic treatment of the bean powder and / or miscellaneous grain powder 50 is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, or preferably 450 μm or less, and among them, 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 15 μmor less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less is more preferable. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more.

[0153] Particularly, when the above size is above a certain level, the surface of the composition may become non-uniform. Therefore, it is preferable to use powdery beans and / or miscellaneous grains, preferably beans, having a size below the above certain level. Further, when the above powdery beans and / or powdery miscellaneous grains are used, the composition may be one in which the powdery beans and / or powdery miscellaneous grains are bound in a state where their shapes are maintained in the final expanded composition, or may be one in which the bean powder and / or miscellaneous grain powder in the dough composition are melted and integrated in the expanded composition during processing.

[0154] Other ingredients: The expanded composition of the present invention may contain any one or two or more other food ingredients. Examples of such food ingredients include plant-based food ingredients (such as vegetables, tubers, mushrooms, fruits, algae, grains, seeds, etc.), animal-based food ingredients (such as seafood, meat, eggs, milk, etc.), microbial foods, etc. Also, wild grasses (such as burdock, bracken, butterbur, mugwort, etc.) that are usually used for human consumption can be used as vegetables. The content of these food ingredients can be appropriately set within a range that does not impair the object of the present invention.

[0155] ·Seasonings, food additives, etc.: The puffing composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of ingredients include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (examples include glycerin fatty acid ester, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride succinate, polyglycerin fatty acid ester, polyglycerin condensed linosyl ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), colorants, thickeners and stabilizers.

[0156] Furthermore, the puffing composition of the present invention (especially the fermentation puffing composition) may preferably contain added sugars (e.g., glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.). For example, in one embodiment of the present invention, the fermentation puffing composition may preferably contain sugars other than those contained in legumes and / or grains, as this increases fermentation efficiency. The content of sugars (preferably monosaccharides and / or disaccharides) is not particularly limited, but for example, it can be 1% by mass or more and 10% by mass or less on a wet mass basis. Specifically, the lower limit can be 1% by mass or more, or 2% by mass or more, or 3% by mass or more. The upper limit can be, for example, 10% by mass or less, or 9% by mass or less, or 8% by mass or less. The addition of sugars is not limited, but can be carried out in the following steps (i) and / or (ii).

[0157] However, given the recent rise in natural food trends, it is preferable that the puffing composition of the present invention contains at least one of the following: emulsifiers, colorants, and thickening / stabilizing agents (for example, those listed as "colorants," "thickening / stabilizing agents," and "emulsifiers" in the "List of Food Additive Substances for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)), with a content of at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. Furthermore, it is more preferable that the content of at least two of these is at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. In particular, it is even more preferable that the content of food additives is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially absent.

[0158] [Wheat products / Gluten] A preferred feature of the puffing composition of the present invention is that the wheat content of the composition is within a predetermined range. Specifically, the wheat content of the puffing composition of the present invention is preferably in the range of 0% by mass or more and 50% by mass or less on a wet mass basis. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. The puffing composition of the present invention is useful because even if its wheat content ratio is below the above upper limit, puffing is promoted and the composition is given the viscoelasticity (tension) characteristic of the starch network. It is also useful because it mitigates the hardening of the composition due to cooling and prevents the puffing composition from shrinking. On the other hand, the lower limit of such a ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more.

[0159] A preferred feature of the puffing composition of the present invention is that the ratio of wheat-derived protein content to the total protein content of the composition is within a predetermined range. Specifically, it is preferable that the ratio of wheat-derived protein content to the total protein content of the puffing composition of the present invention is in the range of, for example, 0% by mass or more and 50% by mass or less. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. The puffing composition of the present invention is useful because, by having a wheat-derived protein content ratio to its total protein content below the above upper limit, puffing is promoted even in compositions with relatively little wheat, and the composition is given the viscoelasticity (tension) characteristic of the starch network. It is also useful because it mitigates the hardening of the composition due to cooling and prevents the puffing composition from shrinking. On the other hand, there is no particular lower limit to such a proportion, but it can usually be 0% by mass or 0% or more by mass.

[0160] The leavening composition of the present invention preferably contains substantially no gluten (specifically, less than 1 ppm, which is the lower limit of a common measurement method) or no gluten at all. The leavening composition of the present invention is useful because, even if it is substantially gluten-free, it promotes leavening and imparts the viscoelasticity (tension) characteristic of a starch network. It is also useful because it mitigates hardening of the composition due to cooling and prevents shrinkage of the leavening composition.

[0161] Furthermore, conventional solid paste compositions for cooking (especially compositions containing gluten with a network structure) maintain their viscoelasticity by containing sodium chloride, but this has problems in terms of affecting taste and leading to excessive salt intake. In particular, in dry compositions (dried udon, dried hiyamugi, etc.), these problems are significant because 3% or more by mass of sodium chloride is usually used to maintain the viscoelasticity of the composition. On the other hand, the puffing composition of the present invention is preferable because it can be made with a very small amount of sodium chloride, or even without the addition of sodium chloride, while suppressing the decrease in viscoelasticity and resulting in a composition of good quality. In addition, the present invention is also preferable for solid paste compositions for cooking such as pasta, udon, and bread, which normally have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, because it can be made into a composition of good quality without the addition of sodium chloride.

[0162] Specifically, the sodium chloride content in the puffing composition of the present invention is preferably in the range of 0% to 3% by mass on a dry mass basis. More specifically, the upper limit is usually 3% by mass or less, more preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limit of the sodium chloride content in the puffing composition of the present invention is not particularly limited and may be 0% by mass. In the present invention, the quantitative method for sodium chloride in the solid paste composition is, for example, a method that is calculated by multiplying the amount of sodium measured using atomic absorption spectrometry by 2.54, in accordance with the "salt equivalent amount" in the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition).

[0163] [Puffed food] The leavening compositions of the present invention are typically leavening foods. In the present invention, "leafing food" means a food made from a leavening composition, or a food in which a leavening composition is the main component. More specifically, it means a food produced by increasing the volume by expanding a dough composition through heat treatment. Examples include bread or similar foods (sometimes referred to as bread-like foods), which are bulk leavening compositions; puff-like compositions, which are bulk leavening compositions in particular, that are expanded by rapidly depressurizing dough that has been heat-treated under pressurized conditions; and crackers or similar foods (sometimes referred to as cracker-like foods), which are flat leavening foods with a small thickness among bulk leavening compositions.

[0164] One of the desirable features of the puffed composition of the present invention is that it has a texture unique to puffed foods. In the present invention, "texture unique to puffed foods" refers to the texture felt due to the difference in strength between the solid structure and the void structure of the composition, which originates from the porous structure inside the puffed food. Specifically, this includes the fluffiness of bread. Even if a puffed composition has been formed, if the composition hardens and its structure becomes difficult to break, or if the composition is unable to maintain its puffed state and deflates, reducing the amount of void inside, it becomes difficult to feel such a unique texture of the puffed food.

[0165] [keep] The method for storing the expanded composition of the present invention is not limited and may be stored at room temperature or refrigerated. In particular, it is preferable to provide it as a dry grocery product that can be circulated at room temperature and stored for a long time (in the present invention, for 1 week or more, more preferably 1 month or more) because the quality deterioration is less likely to progress. In particular, it is preferable to use a long-life room temperature storage expanded product having a shelf life at room temperature longer than 1 week (more preferably 1 month). Although the principle is unclear, increasing the difference between a plant polysaccharide with a relatively small molecular weight size (especially tobacco seed coat) and a plant polysaccharide with a relatively large molecular weight size (decrease in 2ndMP / 1stMP), and imparting a special viscosity characteristic defined by [value β] / [value α], it is considered that the support structure mainly composed of starch becomes stronger and sufficient-sized bubbles can be retained in the composition even after long-term storage.

[0166] In addition, any container can be used for the container filled with the expanded composition of the present invention. For example, a long-life room temperature storage container having a shelf life longer than 1 month from production, a container partially or entirely made of resin, a non-disposable container that can be used multiple times by sealing the container opening after opening, a resealable container having a mechanism such as a resealable cap or stopper that prevents the contents from leaking, etc., can be used even for a container in which the contents composition is likely to deteriorate.

[0167] [Method for producing a starch-containing puffed composition] The expanded composition of the present invention can be produced by any method, but it is preferably produced by a method including the following steps (i) and (ii) (this is appropriately referred to as "the production method of the present invention"). (i) A step of preparing a dough composition containing starch derived from beans and / or cereals and satisfying the following (1) to (5). (1) The starch content is 3% by mass or more in terms of wet mass. (2) The moisture content on a dry basis is more than 60% by mass. (3) The dietary fiber content is 3.0% by mass or more in terms of wet mass. (4) The plant polysaccharide content is 0.1% by mass or more in terms of wet mass. (5) The ratio of [value β] / [value α] when measured by the above-mentioned method a is 100 or less. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the following conditions (6) and (7) are satisfied. (6) The dry-weight moisture content of the composition decreases by 5% by mass or more before and after the heat treatment. (7) The molecular weight distribution curve MWDC obtained by analyzing the components obtained by treating the composition according to [Procedure b] under [Condition B]. 3.0-6.0 In this case, the ratio of the logarithm of the molecular weight at the peak of the 2nd MP to the logarithm of the molecular weight at the peak of the 1st MP (2nd MP / 1st MP) decreases by 1% or more before and after the heat treatment.

[0168] Furthermore, the manufacturing method of the present invention preferably includes the following step (iii) in addition to steps (i) and (ii) described above. (iii) A step of treating the expanded composition from step (ii) under reduced pressure. The following describes each of the steps (i), (ii), and (iii) of the manufacturing method of the present invention.

[0169] • Step (i): Preparation of dough composition: In this step (i), a dough composition to be used as the base for the leavening composition of the present invention is prepared by mixing the ingredients that will be used as raw materials for the leavening composition of the present invention, such as beans and / or grains, with other ingredients that may be used as desired. The properties of the dough composition are not particularly limited, and it is sufficient if the ingredients are partially or completely integrated with water. Specifically, the dough composition may be liquid, sol, gel, or solid. It may also have plastic properties, such as bread dough, or non-plastic properties, such as crumbly dough. The method for preparing such a dough composition is not particularly limited, but the ingredients that will be used as raw materials for the leavening composition of the present invention, such as beans and / or grains, and other ingredients that may be used as desired can be mixed with one or more other ingredients as desired, and this can be used as the dough composition.

[0170] The raw materials for the dough composition in step (i) are not particularly limited, as long as they can achieve the various component compositions and physical properties defined in the present invention. However, it is preferable to use one or more types of edible plants as raw materials, and it is preferable to use legumes and / or grains as edible plants, and it is preferable to contain at least legumes. In addition to the plant-based ingredients listed in the food group classification of the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) mentioned above (edible plants other than legumes and / or grains, specifically vegetables, potatoes, mushrooms, fruits, algae, nuts and seeds, etc.), wild grasses that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used as edible plants. Furthermore, it is preferable that the dry weight moisture content of the edible plants used in the puffing composition of the present invention be in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of such dry-weight moisture content is not particularly limited, but is usually 0% by mass or more, or 0.01% by mass or more.

[0171] Furthermore, it is preferable that the dough composition in step (i) be prepared to satisfy the following various conditions.

[0172] In step (i), the dough composition preferably has a starch content equal to or greater than a predetermined value. Specifically, the starch content of the dough composition is, for example, 3.0% by mass or more on a wet mass basis, and although there is no particular upper limit, it is preferably in the range of, for example, 60% by mass or less. More specifically, the lower limit is usually preferably 3.0% by mass or more, or 5.0% 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, or 12.0% by mass or more, or 13.0% by mass or more, or 14.0% by mass or more, or 15.0% by mass or more, or 18.0% by mass or more, or 20.0% by mass or more. Although there is no particular upper limit, it can be, for example, usually 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0% by mass or less, or 30.0% by mass or less.

[0173] In step (i), the dough composition preferably has a dry-based moisture content exceeding a predetermined value. The technical significance of this is that if the dry-based moisture content is below the predetermined value, the enzymatic reaction will not proceed easily. Therefore, by maintaining the dry-based moisture content above the predetermined value for a certain period of time or longer during the heating process in step (ii), the enzymatic reaction to reduce 2ndMP / 1stMP is made more likely to occur (therefore, the 2ndMP / 1stMP in the puffed composition of the present invention will show a different value from that of raw materials without heat treatment and from compositions with different factors that greatly affect the decomposition enzyme reaction (dough enzyme activity, dough hydration conditions, heat treatment conditions, etc.)). Specifically, the dry-based moisture content of the dough composition is, for example, more than 60% by mass, and there is no particular upper limit, but it is preferable to set it in the range of, for example, 300% by mass or less. More specifically, the lower limit is usually more than 60% by mass, and more preferably more than 65% by mass, or more than 70% by mass, or more than 80% by mass, or more than 90% by mass, or more than 99% by mass, and especially more preferably more than 100% by mass. There is no particular upper limit, but for example, it can be 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less.

[0174] Furthermore, it is preferable to maintain the dry-weight moisture content of the dough composition above a predetermined value for a predetermined period of time or longer. The time for which the dry-weight moisture content of the dough composition is maintained above a predetermined value can be appropriately set based on the reaction rate determined from the enzyme activity, reaction temperature, dry-weight moisture content, etc., of the dough composition, and the rate of change of the various parameters mentioned above, but it is preferable to set it in the range of 1 minute to 24 hours. More specifically, the lower limit is usually 1 minute or more, more preferably 2 minutes or more, or 3 minutes or more. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or less, or 16 hours or less. The reaction temperature of the dough composition can also be appropriately set based on the rate of change of the various parameters of the puffing composition mentioned above, but it is preferable to set it in the range of 30°C to 300°C. More specifically, the lower limit can be 30°C or higher, more particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher, or 110°C or higher, and especially 120°C or higher. On the other hand, the upper limit is not particularly limited, but can be 300°C or lower, more particularly 260°C or lower, or 230°C or lower. Note that the process of maintaining the dry weight moisture content of the dough composition above the predetermined value for a predetermined time or longer may be provided as a separate pretreatment after the dough composition preparation in step (i) and before the heat treatment in step (ii) described below, but some or all of it may be achieved in the heat treatment in step (ii) described below.

[0175] Furthermore, by maintaining the dry-weight moisture content of the dough composition above the predetermined value for a predetermined period of time or longer, the fermentation process described later or the enzymatic treatment process in the dough composition can be carried out, and the dough composition after the treatment can be expanded by heat treatment to produce the expanded composition of the present invention. Specifically, the dough composition can be produced by carrying out yeast fermentation with yeast incorporated into the dough composition, carrying out an enzymatic treatment reaction with starch-degrading enzymes in the dough composition, or carrying out an enzymatic treatment reaction of the psyllium seed coat incorporated into the dough composition (specifically, it is preferable to treat it with cellulase and / or pectinase and / or xylanase, and it is particularly preferable to treat it with at least pectinase and / or xylanase), and the dough composition after the treatment can be expanded by heat treatment to produce the expanded composition of the present invention. In this case, "before heat treatment" refers to the state of the dough composition before the aforementioned fermentation process or enzymatic treatment process (i.e., immediately after preparation), and "after heat treatment" refers to the state of the expanded composition after the dough composition has been heat-treated after the fermentation process or enzymatic treatment and the expansion is complete.

[0176] The dough composition in step (i) preferably has a dietary fiber content (total of soluble and insoluble dietary fiber) of a predetermined value or higher. Specifically, the dietary fiber content (especially the insoluble dietary fiber content) of the dough composition is, for example, 3.0% by mass or more on a wet mass basis, and although there is no particular upper limit, it is preferably in the range of, for example, 30% by mass or less. More specifically, the lower limit is usually preferably 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more. Although there is no particular upper limit, it can be, for example, usually 30% by mass or less, or 25% by mass or less, or 20% by mass or less.

[0177] The dough composition in step (i) preferably contains a predetermined amount of plant-derived viscous components (especially plant-derived polysaccharides). Specifically, the plant-derived polysaccharide content of the dough composition is, for example, 0.1% by mass or more on a wet mass basis, and although there is no particular upper limit, it is preferably in the range of, for example, 40% by mass or less. More specifically, the lower limit is usually 0.1% by mass or more, and more preferably 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more. Although there is no particular upper limit, it can be, for example, usually 40% by mass or less, or 30% by mass or less, or 20% by mass or less.

[0178] In step (i), the ratio of the peak viscosity [value β] in the cooling stage (a2) to the breakdown viscosity [value α] in the heating stage (a1) obtained in the above procedure ([value β] / [value α]) is preferably within a predetermined range. Specifically, the value of [value β] / [value α] of the dough composition is usually 100 or less, and its lower limit is not particularly limited, but can be, for example, 0. More specifically, its upper limit is usually 100 or less. In particular, it is preferable to set it to 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less. If this value exceeds the above upper limit, the expansion of the expansion composition may not proceed easily, or the viscoelasticity (tension) characteristic of the starch network may not be imparted easily. Furthermore, if the viscosity of the composition is too high, making it impossible to measure [value β] and thus impossible to calculate the ratio of [value β] / [value α], then the ratio of [value β] / [value α] shall be deemed unsuitable because it exceeds the aforementioned upper limit. On the other hand, there is no particular limit on the lower limit, but it can be, for example, 0, or 0 or greater, or 0.5 or greater.

[0179] In step (i), the dough composition preferably has a starch-degrading enzyme activity of at least a predetermined value. Specifically, the starch-degrading enzyme activity of the dough composition is preferably in the range of, for example, 0.2 U / g to 100.0 U / g on a dry weight basis. More specifically, the lower limit is usually 0.2 U / g or more, more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, and particularly preferably 4.0 U / g or more. On the other hand, the upper limit of such a percentage is not particularly limited, but can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0180] In step (i), it is preferable to use edible plants with high starch-degrading enzyme activity (e.g., legumes and / or grains, especially legumes) as raw materials for the dough composition. Specifically, it is preferable that the starch-degrading enzyme activity of the raw materials be in the range of, for example, 0.2 U / g or more and 100.0 U / g or less on a dry mass basis. More specifically, the lower limit is usually 0.2 U / g or more, and more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more. On the other hand, there is no particular upper limit to such a percentage, but it can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0181] To prevent the inactivation of starch-degrading enzymes in edible plants (e.g., legumes and / or grains, especially legumes), a processing method to obtain edible plants with high starch-degrading enzyme activity for use as raw materials is preferably to perform heat treatment in an environment where the dry weight moisture content is below a predetermined percentage (for example, usually 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, especially 20% by mass or less). Specifically, the heat treatment temperature is preferably in the range of 60°C to 300°C. More specifically, the upper limit can usually be 300°C or less, or 260°C or less, or 220°C or less, or 200°C or less. Furthermore, since undesirable odors in the raw materials can be removed by pre-heating at a predetermined temperature or higher, it is preferable that the treatment temperature be above a predetermined temperature. Specifically, it is usually preferably 60°C or higher. Among these, 70°C or higher, or 80°C or higher, or 90°C or higher, and especially 100°C or higher is desirable. The heating time can be set arbitrarily until the starch-degrading enzyme activity is adjusted to a predetermined value, but it is preferable to set it in the range of 0.1 minutes to 60 minutes. More specifically, the lower limit can usually be 0.1 minutes or more, or 1 minute or more. On the other hand, there is no particular limit to the upper limit, but it can usually be 60 minutes or less.

[0182] The enzyme activity unit (U / g) is determined by the percentage decrease in absorbance C (%) at 660 nm during a 30-minute enzymatic reaction of the sample, compared to the comparison group (absorbance B). The percentage decrease in absorbance of the enzyme reaction group (absorbance A) is calculated as ({(absorbance B - absorbance A) / absorbance B} × 100 (%)). One unit (U) of enzyme activity is defined as the amount of enzyme activity that reduces absorbance by 10% per 10 minutes. The enzyme activity per 1 g of sample is calculated from the percentage decrease in absorbance C (%) when an enzymatic reaction is performed for 30 minutes using 0.25 mL of enzyme solution (sample content 0.025 g) using the following formula.

number

[0183] Furthermore, specific examples of starch-degrading enzymes in the dough composition include amylase, etc. These may be derived from edible plants such as beans and / or grains, preferably beans, which are the raw materials of the dough composition, or they may be added separately from external sources. However, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from the edible plants that are the raw materials, and it is particularly preferable that it is derived from beans and / or grains, preferably beans. Specifically, the percentage of the starch-degrading enzyme activity in the dough composition that is derived from the edible plants (especially beans and / or grains, preferably beans) is preferably in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, and more preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. On the other hand, the upper limit is not particularly limited, but it can be, for example, usually 100% or less.

[0184] Furthermore, it is preferable that a predetermined proportion or more of the digestive enzyme activity in the dough composition is derived from endogenous digestive enzymes contained in the raw material edible plants (especially legumes and / or cereals, preferably legumes), and more preferably from endogenous starch-degrading enzymes contained in legumes and / or cereals, preferably legumes, and more preferably the starch-degrading enzyme is amylase. Also, since starch derived from edible plants is considered to have the characteristic of being easily degraded by endogenous digestive enzymes contained in the same plant, it is preferable that the plant from which the starch-degrading enzyme (especially the endogenous digestive enzyme contained in edible plants) is derived contains at least the same type of plant as the plant from which the starch contained in the composition is derived. Specifically, it is preferable that the proportion of the starch-degrading enzyme activity in the dough composition that is derived from endogenous digestive enzymes contained in the raw material edible plants (especially legumes and / or cereals, preferably legumes) is in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. The upper limit is not particularly limited, but for example, it can usually be 100% or less.

[0185] The dough composition in step (i) is subjected to starch and protein degradation treatment according to [procedure e] above, and then ultrasonic treatment, after which the particle size distribution is measured, and the particle size d 50 However, it is preferable that the proportion is above a predetermined level. Specifically, the particle size d 50For example, the particle size is preferably in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more. Although the principle is unknown, in the present invention which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, thereby improving the swelling properties during heat treatment and resulting in a composition that has the unique texture of puffed foods. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, and the puffed state after heat treatment cannot be maintained, so it is considered preferable that they be smaller than a certain size.

[0186] The dough composition in step (i) is shown in the molecular weight distribution curve MWDC. 3.0-6.0 In this case, a preferred characteristic is that the ratio of the molecular weight logarithm of the peak peak 2sdMP (the second largest peak in terms of molecular weight logarithm) to the peak 1stMP (the largest peak in terms of molecular weight logarithm) (2ndMP / 1stMP) is within a predetermined range. Specifically, the 2ndMP / 1stMP of the dough composition is preferably 96% or less, for example, and its lower limit is not particularly limited, but can be in the range of 50% or more. More specifically, its upper limit is preferably 96% or less, or 95% or less, or 94% or less, or 93% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less. If this value exceeds the upper limit, the expansion of the expansion composition may become difficult, or the viscoelasticity (tension) characteristic of the starch network may become difficult to impart. On the other hand, its lower limit is not particularly limited, but can be usually 50% or more, or 60% or more, or 65% or more.

[0187] In step (i), the degree of gelatinization of the dough composition, as measured by the method described above, is preferably within a predetermined range. Specifically, the degree of gelatinization of the dough composition in step (i) can be, for example, in the range of 0.1% by mass or more and less than 70% by mass. More specifically, the upper limit can be, for example, usually less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less. On the other hand, the lower limit is not limited, but can be, for example, 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more. Although the principle is unclear, it is thought that having the degree of gelatinization within a predetermined range increases the degree of gelatinization increase during baking, and consequently, it is possible to increase the size of the bubbles while retaining the generated gas.

[0188] The dough composition in step (i) is preferably prepared to contain beans and / or grains, preferably beans. The content is arbitrary, but is preferably in the range of 5% by mass or more and 90% by mass or less on a wet mass basis. More specifically, the lower limit is usually 5% by mass or more, more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0189] The legumes and / or grains used may be those that have not undergone the heat treatment described later, those that have been heat-treated, or both. Furthermore, it is preferable to use the legumes and / or grains in powder form.

[0190] Furthermore, the legumes and / or grains used in the present invention may also be those that have been mildly preheated so that the temperature drop difference of the gelatinization peak temperature measured in the heating step (a1), when measured by the aforementioned <Method a>, falls within a predetermined temperature range. Using such raw materials is preferable because it removes unwanted components from the raw material while retaining starch granules, which then assist in swelling, thus effectively achieving the effects of the present invention. If the temperature drop difference is too large, the starch granules may be completely destroyed in the swelling process of step (ii) to the point where they do not exhibit an RVA peak, or even if they are not destroyed, their heat resistance may be lost, making it difficult to achieve the effects of the present invention. Specifically, it is preferable to set the temperature drop difference to a range of, for example, 0°C to 50°C. More specifically, it is preferable that the upper limit of the temperature drop difference is usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less. On the other hand, while there is no particular limit to the lower limit of the temperature drop difference, it is preferable to perform pretreatment so that the temperature drops by 0°C or more, and more preferably by 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more.

[0191] In this invention, the gelatinization peak temperature represents the temperature (°C) at which the viscosity begins to decrease after showing the highest viscosity (cP) within a predetermined temperature range during the heating stage (a1) measured by the aforementioned <Method a>, and is an index that reflects the heat resistance of the starch granules. For example, for a composition in which the viscosity is highest during the 50°C holding stage immediately after the start of measurement and then decreases, the gelatinization peak temperature will be 50°C. For a composition in which the viscosity is highest at any temperature T°C (50≦T≦140) during the heating stage (a1) in which the temperature is raised from 50°C to 140°C at a heating rate of 12.5°C / min and held for 3 minutes, and then decreases in subsequent heating stages, the gelatinization peak temperature will be T°C. For a composition in which the viscosity is highest during the 140°C holding stage, the gelatinization peak temperature will be 140°C.

[0192] Furthermore, the legumes and / or grains used in the present invention may also be those that have been mildly preheated so that the ratio ([value γ] / [value α]) of the peak viscosity (cP) ("value γ") measured in the heating stage (a1) to the breakdown viscosity (cP) ("value α") measured in the heating stage (a1), as measured by the aforementioned <method a>, falls within a predetermined range. Using such raw materials is preferable because it removes unwanted components from the raw material while retaining starch granules, which then help with swelling, thus effectively achieving the effects of the present invention. If this value is too large, in the swelling process of stage (ii), the starch granules may be completely destroyed to the extent that they do not exhibit an RVA peak, or even if they are not destroyed, their heat resistance may be lost, making it difficult to achieve the effects of the present invention. Specifically, it is preferable to set [value γ] / [value α] to a range of, for example, 0.1 or more and 1.0 or less. More specifically, it is preferable that the lower limit of the ratio is usually 0.1 or higher, or 0.2 or higher, or 0.3 or higher. On the other hand, there is no particular limit to the upper limit of the ratio, but legumes and / or grain raw materials (especially raw material powders) that have been preheated to usually be 1.0 or lower, or 0.9 or lower, are also included in the scope of the present invention.

[0193] In this invention, the "peak viscosity (cp) value γ" measured in the heating step (a1) refers to the viscosity (cP) when the differential value of the viscosity transition measured by RVA changes from increasing to decreasing, and then increases again, during the heating step (a1) in which the sample is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. Typically, it represents the viscosity (cP) when the viscosity changes from increasing to decreasing, and then increases again. For example, if the viscosity is increasing, then does not decrease but remains constant, and then increases again, the peak viscosity is the viscosity when the differential value of the viscosity transition changes from increasing to decreasing, that is, when the viscosity changes from an increasing trend to a constant value.

[0194] Furthermore, it is preferable that the degree of gelatinization of the legumes and / or grains used in the present invention is within a predetermined range. Specifically, the degree of starch gelatinization of the legumes and / or grains used in the present invention can be in the range of, for example, 0.1% by mass or more and less than 50% by mass. More specifically, the upper limit can be, for example, usually 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less. On the other hand, the lower limit is not limited, but legumes and / or grain raw materials (especially raw material powders) that have been preheated to usually be 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more are also included in the scope of the present invention. The method for measuring the degree of gelatinization as a characteristic of the legumes and / or grains used in the present invention is the same as the method for measuring the degree of gelatinization as a characteristic of the puffed composition of the present invention, and is described in detail separately.

[0195] Furthermore, it is preferable that the number of starch granules observed when a 6% suspension of the ground legumes and / or grains used in the present invention is within a predetermined range, according to the procedure described above. The number of starch granules in the heated legumes and / or grain raw materials (especially the raw material powder) is not limited, but for example, 10 granules / mm 2 More than 100000 pieces / mm 2 Preferably, the following ranges apply. Specifically, the lower limit of the number of such starch granule structures is typically 10 granules / mm³. 2 More than or equal to 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is preferable that the value is greater than the limit. On the other hand, there is no particular upper limit to this value, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm2 The following may be included: Legumes and / or grain raw materials (especially raw material powders) that have been preheated so that the number of starch granule structures falls within the above range are also included in the scope of the present invention.

[0196] Furthermore, legumes and / or grain raw materials (especially raw material powders) for use in step (i) of the manufacturing method of the present invention, which have been preheated so that the temperature drop difference of the gelatinization peak temperature measured by the above method is less than or equal to the predetermined temperature (i.e., in the range of 0°C to 50°C, specifically, usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, and the lower limit of the temperature drop difference is not particularly limited, but is usually 0°C or higher, especially 1°C or higher, or 2°C or higher, or 3°C or higher, or 4°C or higher, or 5°C or higher), are also included in the scope of the present invention. In addition, it is preferable that the preheated legumes and / or grain raw materials (especially raw material powders) satisfy at least one or both of the following (c-3) and (d-3).

[0197] (c-3) When a 6% suspension of the pulverized material of the dough composition is observed, the starch granule structure observed is 40 granules / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than the limit, and there is no upper limit, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies:

[0198] (d-3) When 32 g of a 22% by mass aqueous slurry of the pulverized material of the dough composition is prepared and measured using a rapid viscometer according to the heating stage (a1) and the cooling stage (a2), the gelatinization peak temperature in the heating stage (a1) is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but for example it is 140°C or lower, or 135°C or lower, or 130°C or lower.

[0199] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a starch content of a predetermined value or higher. Specifically, the starch content of the dough composition can be in the range of, for example, 3.0% by mass or more and 80% by mass or less on a wet mass basis. More specifically, the starch content is usually 3.0% by mass or more on a wet mass basis. In particular, it can be 5.0% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more. There is no particular upper limit, but for example, it can usually be 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0200] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a dry-weight moisture content of less than or equal to a predetermined value. Specifically, the dry-weight moisture content is preferably in the range of 0% by mass or more and less than 25% by mass. More specifically, the upper limit can usually be less than 25% by mass, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less. The lower limit is not particularly limited, but can usually be 0% by mass or 0% by mass or more.

[0201] Furthermore, the legumes and / or grains used in the present invention preferably have a dietary fiber content within a predetermined range. Specifically, it is usually 3.0% by mass or more on a wet mass basis. Alternatively, it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more. On the other hand, there is no particular upper limit, but it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a wet mass basis.

[0202] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a specific surface area per unit volume after ultrasonic treatment that is equal to or greater than a predetermined value. Specifically, one of the characteristics is that the specific surface area per unit volume after ultrasonic treatment, measured using the laser diffraction scattering method with a 2% by mass ethanol dispersion of the aforementioned object to be measured, is equal to or greater than a predetermined value. For example, the lower limit of the specific surface area per unit volume after ultrasonic treatment is usually 0.10 m². 2 There is no upper limit, but for example, 2.5 ml or more. 2 It can be in the range of / mL. More specifically, its lower limit is usually 0.10m 2 It is 0.15 ml or more. 2 / mL or more, or 0.20m 2 / mL or more, or 0.25m 2 More than / mL, especially 0.30m 2 It is preferable to have a specific surface area per unit volume of 2.5 m³ or more. In order to adjust the specific surface area per unit volume after ultrasonic treatment to a predetermined value or more, for example, the raw material, such as legumes and / or grains, can be finely ground beforehand. There is no particular upper limit, but it is usually 2.5 m³. 2 Less than / mL, or 2.2m 2 Less than / mL, or 2.0m 2 It can be less than / mL.

[0203] Furthermore, an enzyme-treated psyllium husk product, which is obtained by pre-treating psyllium husk with enzymes (preferably cellulase and / or pectinase and / or xylanase, more preferably at least xylanase and / or pectinase) for use in step (i) of the manufacturing method of the present invention, is also included in the scope of the present invention.

[0204] The temperature and time during the heating process should be adjusted as appropriate so that the [γ] / [α] ratio and / or the starch granule structure are within a predetermined range, from the viewpoint of removing undesirable components from the raw material while preventing damage to the starch granules. The heating method can also be appropriately adopted, such as a method that directly heats the powder using a solid (such as a metal part in the equipment) as a medium (such as an extruder) or a method that heats the powder using a gas as a medium (such as saturated steam heating or air dry heating). The composition temperature during the process is preferably in the range of 60°C to 300°C. More specifically, the upper limit is usually preferably 300°C or less, or 280°C or less, or 250°C or less, or 210°C or less, or 150°C or less. The lower limit of the temperature is not particularly limited, but it can usually be 60°C or more, or 70°C or more, or 80°C or more, or 90°C or more, or 100°C or more. Furthermore, the processing time at the temperature is usually 30 minutes or less, or preferably 25 minutes or less. There is no particular lower limit, but it is usually 0.1 minutes or more.

[0205] Furthermore, it is preferable that the dry-weight moisture content during the heating treatment is below a predetermined value. If the dry-weight moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if not destroyed, their heat resistance may be lost, which may make it difficult to achieve the effects of the present invention. Specifically, the upper limit is preferably in the range of 0% by mass or more and 80% by mass or less as the dry-weight moisture content. More specifically, the upper limit is usually preferably 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less. The lower limit of the dry-weight moisture content during the heating treatment is not particularly limited, but it can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0206] (Starch granule structure) As described above, the baked expanded composition of the present invention is preferable because it is a composition in which the starch granule structure is destroyed, thereby achieving the effects of the present invention. However, in the dough composition in step (i) of the manufacturing method of the present invention, it is preferable that the number of starch granule structures is greater than or equal to a predetermined value. Although the principle is unknown, it is thought that by performing the step of expanding the dough composition by heat treatment while it contains starch granule structures, the starch granules protect the internal voids, resulting in a desirable expanded structure.

[0207] Specifically, the dough composition in step (i) of the manufacturing method of the present invention has, under the aforementioned conditions, a number of starch granule structures observed, for example, 40 granules / mm³. 2 More than 100000 pieces / mm 2 The following ranges are preferable. More specifically, the lower limit is usually 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2It is preferable that it be greater than [a certain value]. There is no upper limit to the number of starch granule structures in the dough composition, but for example, it is usually 100,000 / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following is possible:

[0208] Furthermore, it is preferable that the number of starch granule structures in the dough composition in step (i) is equal to or greater than the number of starch granule structures in the puffed composition of the present invention after baking, and is even more than the number of starch granule structures in the puffed composition of the present invention after baking. In other words, it is preferable that the number of such starch granule structures in the composition decreases by a predetermined value or more before and after the heat treatment in step (ii) (i.e., the decrease difference defined by "number of such starch granule structures in the dough composition before heat treatment - number of such starch granule structures in the composition after heat treatment" is a certain value or greater). Specifically, the value of such a decrease rate is, for example, 10 granules / mm² before and after the heat treatment in step (ii). 2 More than 100000 pieces / mm 2 The following range is preferable. More specifically, the lower limit of the reduction rate is usually 10 pieces / mm 2 In particular, 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 50 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is preferable that the reduction be greater than the above. On the other hand, there is no particular upper limit to the reduction rate, but for example, it is usually 100,000 units / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following is possible:

[0209] As mentioned above, the legumes and / or grain raw materials (especially the raw material powder) used in the preparation of the dough composition in step (i) can be those that have been mildly heated. However, it is preferable that the proteins contained in the legumes and / or grain raw materials (especially the raw material powder) are proteins that have undergone some kind of processing (e.g., ultrasonic treatment, shearing kneading treatment, heat treatment, etc.) (processed proteins). By using legumes and / or grain raw materials (especially the raw material powder) containing such processed proteins, the puffing composition of the present invention may have improved elasticity and / or extensibility, and the effects of the present invention may be more easily obtained. As for the legumes and / or grain raw materials (especially the raw material powder), it is particularly preferable to use those that have been processed until some or all of the proteins contained therein have been denatured. Examples of denaturation treatments include heat treatment and electrical treatment. Specifically, it is preferable that the proteins contained in such legumes and / or grain raw materials (especially the raw material powder) are proteins that have been heated until they are thermally denatured (e.g., to 60°C or higher, or 70°C or higher, or 80°C or higher, etc.). Although the principle is unclear, it is possible that the processed protein cross-links components such as starch, contributing to the development of aggregated structures composed of starch and protein in the puffed composition into a desirable shape and size. While there are no particular limitations on such processed proteins, it is preferable to process isolated pure products and incorporate them into the composition, but it is preferable that they be processed while contained in legumes and / or grains and then incorporated into the composition. Furthermore, as mentioned above, it is preferable to use starch with a low degree of processing, such that a certain percentage of starch granules remain, while it is preferable to use protein that has undergone a certain degree of processing (for example, heat denaturation at 60°C or higher, or 70°C or higher, or 80°C or higher).

[0210] ·Dietary fiber localization site Furthermore, it is more preferable to include localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) in the dough composition of step (i). Specifically, the lower limit of the ratio of localized sites of dietary fiber (e.g., psyllium seed coat) to the total mass of the entire dough composition is preferably in the range of 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is usually preferably 0.1% by mass or more. Among these, 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 1.0% by mass or more, or 1.5% by mass or more is preferred. On the other hand, the upper limit is usually not limited, but for example, it can be usually 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. Also, the localized sites of dietary fiber may be insoluble dietary fiber sites that satisfy the above requirements. Furthermore, the site where the dietary fiber is localized may be at least the psyllium seed coat, and may also be subject to the aforementioned enzyme treatment (e.g., cellulase, pectinase, or xylanase treatment, etc.) beforehand.

[0211] Furthermore, by including the seed coat portion of legumes as a localized area of ​​dietary fiber (more specifically, an insoluble dietary fiber localized area) in the above proportion, it is preferable, especially in compositions that do not involve a dough fermentation process, because the extensibility of the dough when water is added is improved, resulting in physical properties that make it easier to expand in step (ii).

[0212] Furthermore, it is preferable to include the seed coat portion of plantain (sometimes referred to as plantain seed coat or psyllium husk), a wild plant commonly used for food, as the dietary fiber localization site (more specifically, soluble dietary fiber and insoluble dietary fiber localization site) in the above proportion, as this results in a physical property that is particularly prone to swelling in step (ii) of a fermented composition that has a dough fermentation process. In particular, it is preferable to include the plantain seed coat portion in the above proportion that has been treated with the enzymes described above (specifically, it is preferable to treat it with cellulase and / or pectinase and / or xylanase, and it is particularly preferable to treat it with at least pectinase or xylanase). It is also preferable to include both the seed coat portion of legumes and the plantain seed coat portion (especially the enzyme-treated plantain seed coat portion), and it is preferable that the total content is in the above proportion.

[0213] Furthermore, when incorporating the seed coat portion of plantain (sometimes referred to as plantain seed coat or psyllium husk) into the dough composition in step (i), the plantain seed coat and other raw materials may be blended simultaneously, or they may be blended individually and in stages in any order. However, it is preferable to prepare a mixture of water and plantain seed coat first, and then blend the other raw materials. It is even more preferable to prepare a mixture of water and plantain seed coat first, and then separately blend the plantain seed coat together with the other raw materials.

[0214] The dietary fiber localized portion in the dough composition may be included alone, or in the form of a dietary fiber-containing food ingredient containing the dietary fiber localized portion. However, it is preferable to include both the dietary fiber localized portion and other portions from the same type of food ingredient, and it is particularly preferable to include both the dietary fiber localized portion and other portions from the same individual food ingredient. A dietary fiber-containing food ingredient containing the dietary fiber localized portion from the same type or the same individual food ingredient may include the dietary fiber localized portion and other portions separately, or it may include the food ingredient in the form of a dietary fiber localized portion. Furthermore, the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above requirements.

[0215] In this invention, the term "dietary fiber localized site" refers to a part of a food ingredient (edible plant) that has a relatively higher dietary fiber content than the edible portion. For example, in a dry state, the dietary fiber localized site has a dietary fiber content that is, for example, 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more than that of the edible portion. 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 consumed as food, the seed coat (plantain seed coat or psyllium husk) corresponds to the localized site of dietary fiber (more specifically, the localized sites 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.

[0216] Furthermore, the dietary fiber localization site or insoluble dietary fiber localization site in the present invention may be a part of the "edible portion" of the food ingredient (for example, the seeds or husks of grains, beans, nuts, and vegetables; in particular, one or more selected from the seed husks of beans, the seed husks of psyllium, and the bran portion of grains) or a "non-edible portion" (for example, the cob of corn, the pod of beans). However, it is preferable that the dietary fiber localization site or insoluble dietary fiber localization site is a part of the "edible portion," more preferably one or more of the seed husks of beans, the seed husks of psyllium, and the bran portion of grains, more preferably either the seed husks of beans or the seed husks of psyllium, and particularly preferable that both the seed husks of beans and the seed husks of psyllium are included.

[0217] Furthermore, examples of sites where dietary fiber is localized include the "discarded parts" of various food ingredients listed in the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan (an example is shown in Table B). However, even in "edible parts" other than these "non-edible parts," dietary fiber can be found in the peels and seeds of grains, beans, nuts and seeds, and particularly hard and thick parts of the stems and leaves of vegetables.

[0218] In this invention, the "non-edible portion" of an ingredient refers to the part of the ingredient that is not normally suitable for consumption or that is discarded in normal eating habits, while the "edible portion" refers to the portion of the ingredient excluding the discarded parts (non-edible portion). Furthermore, the parts and proportions of the non-edible portion of the ingredients used in this invention, i.e., ingredients containing dietary fiber and / or other (non-dietary fiber) ingredients, can be naturally understood by those skilled in the art who handle such foods and processed food products. For example, the "discarded parts" and "discard rate" listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be referred to and treated as the parts and proportions of the non-edible portion, respectively. Furthermore, the parts and proportions of the edible portion can also be understood from the parts and proportions of the non-edible portion of the ingredient.

[0219] [Table B]

[0220] Furthermore, the dietary fiber content in terms of dry mass at the dietary fiber localization site is preferably in the range of more than 8% by mass and 50% by mass or less. More specifically, the lower limit is usually preferably more than 8% by mass, or more than 9% by mass, or more than 10% by mass, or more than 11% by mass, or more than 12% by mass, or more than 13% by mass, or more than 14% by mass, or more than 15% by mass, or more than 16% by mass, or more than 17% by mass, or more than 18% by mass, or more than 19% by mass, or more than 20% by mass. The upper limit is not particularly limited, but can usually be 50% by mass or less, or 40% by mass or less, or 30% by mass or less. Here, among the provisions for dry mass conversion in the puffed composition of the present invention, provisions concerning raw material formulation and nutritional components whose values ​​do not change depending on the presence or absence of moisture or before and after processing may also be satisfied in the dough composition of stage (i) and stage (ii). Furthermore, the dietary fiber localization site may be an insoluble dietary fiber localization site, and the insoluble dietary fiber content may satisfy the above requirements.

[0221] Furthermore, when including dietary fiber localized parts, it is preferable to include them in the form of finely processed material. When processing dietary fiber localized parts, the dietary fiber localized parts may be processed individually, or the processing may be carried out in the form of a dietary fiber-containing food product that includes the dietary fiber localized parts. However, it is convenient to separate the dietary fiber localized parts, which are difficult to crush, from the other parts and then process them finely. For example, this can be done by separating the seed coat of beans from the other edible parts, processing it finely, and then mixing it with beans that have been processed separately for edible parts; or by separating the bran of grains from the other edible parts, processing it finely, and then mixing it with grains that have been processed separately for edible parts; or by separating the psyllium seed coat from the other parts, processing it finely, and then mixing it with beans and / or grains that have been processed separately for edible parts. Furthermore, it is preferable to satisfy the above requirements when the dietary fiber localized parts are insoluble dietary fiber localized parts that are hard tissue.

[0222] On the other hand, by performing micronization on dietary fiber-containing ingredients that include the dietary fiber localized parts (especially the insoluble dietary fiber localized parts), the process of fractionating the material by part can be omitted, making it industrially advantageous to manufacture if a powerful micronization method can be employed. For example, this can be done by micronizing beans that have seed coats or grains that have bran.

[0223] Furthermore, it is preferable to include both the micronized portion of the dietary fiber localized portion (especially the insoluble dietary fiber localized portion) and other portions of the same type of food ingredient. In addition, the micronized portion of the dietary fiber localized portion may be obtained by micronizing the portion after separating it from the food ingredient, or it may be obtained by micronizing the portion of the dietary fiber-containing food ingredient while it is still containing the dietary fiber localized portion.

[0224] The grinding method used as a condition for the micronization process in this invention is not particularly limited. The temperature during grinding is also not limited and may be high-temperature grinding, room-temperature grinding, or low-temperature grinding. The pressure during grinding is also not limited and may be high-pressure grinding, atmospheric pressure grinding, or low-pressure grinding. Examples of equipment for such grinding processes include blenders, mixers, mills, kneaders (extruders), pulverizers, crushers, grinders, etc., and any of these may be used. Examples of such equipment include dry bead mills, ball mills (rolling type, vibrating type, etc.) and other media stirring mills, jet mills, high-speed rotating impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0225] When micronizing the localized sites of dietary fiber (especially the localized sites of insoluble dietary fiber), the particle size of the microparticle complex after disturbance is d 50 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance 50It is preferable that the particle size be in the range of 1 μm to 450 μm. More specifically, the upper limit is usually 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but it can usually be 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0226] Furthermore, when micronizing the localized sites of dietary fiber (especially the localized sites of insoluble dietary fiber), the particle size of the microparticle complex after disturbance is d 90 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance 90 The particle size is preferably in the range of 1 μm to 500 μm. More specifically, the upper limit is usually 500 μm or less, and more preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0227] Furthermore, when micronizing the localized areas of dietary fiber (especially the localized areas of insoluble dietary fiber), the specific surface area per unit volume of particles (fine particles and fine particle composites) in the micronized material of the localized areas of dietary fiber after disturbance should be, for example, 0.01 [m²]. 2 / mL] or more 1.50[m 2 It is preferable to keep the range below [ / mL]. More specifically, the upper limit is usually 0.01[m 2 [mL] or more, especially 0.02[m 2 [mL] or more, or 0.03[m] 2 It is preferable to have a concentration of 1.50 [m³ / mL] or higher. On the other hand, there is no particular upper limit, but it is usually 1.50 [m³ / mL]. 2 / mL] or less, especially 1.00[m 2 [mL] or less, or 0.90 [m] 2 [mL] or less, or 0.80[m] 2It is preferable that the specific surface area per unit volume is less than or equal to [ / mL]. Furthermore, it is preferable that the above provisions are satisfied in the legumes and / or grains used in the present invention. Legumes and / or grains used in the present invention that have been preheated so that their specific surface area per unit volume is within the above range (especially raw material powders) are also included in the scope of the present invention.

[0228] In this invention, the specific surface area per unit volume [m²] 2 [ / mL] represents the specific surface area per unit volume (1 mL) assuming the particles are spherical, as measured using the aforementioned laser diffraction particle size distribution analyzer. Note that the specific surface area per unit volume assuming the particles are spherical is a value based on a different measurement mechanism than measured values ​​(specific surface area per volume or per mass obtained by methods such as transmission or gas adsorption) which reflect the particle's composition and surface structure. Furthermore, the specific surface area per unit volume assuming the particles are spherical can be calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area of ​​one particle and di is the particle diameter.

[0229] The legumes and / or grains contained in the dough composition in step (i) have a particle size d after ultrasonic treatment. 90 It is preferable that the form of the bean powder and / or grain powder is such that the particle size d after ultrasonic treatment of the bean and / or grain is less than or equal to a predetermined value. Specifically, the particle size d after ultrasonic treatment of the bean and / or grain is 90 It is preferable that the particle size be in the range of, for example, 1 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, and is preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and is preferably 5 μm or more, or 7 μm or more, or 10 μm or more.

[0230] • Stage (ii): Expansion of the dough composition by heat treatment: In step (ii), the dough composition is heated to expand. During this heating step, the aforementioned enzymatic treatment (e.g., cellulase, pectinase, and xylanase treatment, etc.) usually proceeds, and the starch in the dough composition is broken down by the enzymes, while the composition expands. That is, when the aforementioned enzymatic treatment is performed, raw materials that have been treated with enzymes in advance may be used, or the enzymatic treatment may be performed in step (i), or in step (ii), or a combination of these may be used. Specifically, the method may involve performing the enzymatic treatment in step (i) and / or step (ii).

[0231] The heating time in step (ii) can be appropriately set based on the reaction rate determined by the enzyme activity in the dough composition, the reaction temperature, the dry-weight moisture content, etc., and the rate of change of the various parameters of the leavening composition mentioned above. For example, it can usually be between 1 minute and 24 hours. Specifically, the lower limit is usually 1 minute or more, more particularly 2 minutes or more, or 3 minutes or more. There is no particular upper limit, but it can usually be between 24 hours or less, or between 16 hours or less.

[0232] The heating temperature in step (ii) can also be appropriately set based on the rate of change of various parameters of the expanded composition as described above, but it is preferable to set it in the range of 30°C to 300°C. More specifically, the lower limit can be 30°C or higher, and more particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and especially 120°C or higher. On the other hand, the upper limit is not particularly limited, but for example it can be 300°C or lower, and more particularly 290°C or lower, or 280°C or lower, or 270°C or lower, or 260°C or lower, or 250°C or lower, or 240°C or lower, or 230°C or lower, or 220°C or lower.

[0233] The heating pressure in step (ii) is not particularly limited and can be arbitrary as long as it does not hinder the expansion of the composition, but it can usually be atmospheric pressure.

[0234] More specifically, if the puffed composition of the present invention is a fermentation-type puffed composition, the following fermentation-type puffed composition manufacturing method can be used as a manufacturing method. In that case, in the fermentation-type puffed composition manufacturing method, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment of step (ii)) only need to satisfy the "after treatment" provision when the fermentation step (ii-a) and the calcination step (ii-b) described later are completed, but the provision may be satisfied when the fermentation step (ii-a) is completed. Furthermore, if the puffed composition of the present invention is a non-fermentation-type puffed composition, the following non-fermentation-type puffed composition manufacturing method can be used as a manufacturing method. In that case, in the non-fermentation-type puffed composition manufacturing method, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment of step (ii)) only need to satisfy the "after treatment" provision when the mixing step (ii-2a) and the calcination step (ii-2b) described later are completed, but the provision may be satisfied when the mixing step (ii-2a) is completed.

[0235] (Method for producing fermented and puffed composition) Stage (ii) includes stages (ii-a) and (ii-b) below. (ii-a) A step of fermenting the dough composition of (i) with yeast. (ii-b) A step of calcining the composition after yeast fermentation according to (ii-a).

[0236] (Method for producing non-fermented puffed composition) Stage (ii) includes stages (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or a leavening agent into the dough composition of (i) above. (ii-2b) A step of heat-treating the composition after mixing in (ii-2a).

[0237] The expansion of the dough composition by heat treatment in step (ii) is preferably carried out under the following conditions.

[0238] It is preferable that the dry-weight moisture content of the composition decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the decrease rate defined by "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment) is a certain value or higher). Specifically, the decrease rate before and after the heat treatment in step (ii) is, for example, 5% by mass or more, and although there is no upper limit, it is preferable that it is in the range of, for example, 100% by mass or less. More specifically, it is preferable that the lower limit of the decrease rate is usually 5% by mass or more, and more preferably 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more. The reason for this is not entirely clear, but it is thought that the larger the proportion, the more the decomposition of starch and plant polysaccharides (psyllium seed coat) in the dough composition during the heating process is promoted, and the more favorably the composition expands. On the other hand, there is no particular upper limit to the reduction rate, but for example, it can usually be 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0239] Furthermore, for fermented puffed compositions (e.g., bread or bread-like foods) whose manufacturing process includes a fermentation step, it is preferable that the percentage decrease in dry-weight moisture content before and after heat treatment in step (ii) is relatively small (i.e., the percentage decrease defined by "(the percentage in the dough composition before fermentation and heat treatment - the percentage in the composition after fermentation and heat treatment) / the percentage in the dough composition before fermentation and heat treatment) falls within a certain range). Specifically, it is preferable that the percentage decrease before and after heat treatment in step (ii) is in the range of, for example, 5% by mass or more and 80% by mass or less. More specifically, the lower limit of the percentage decrease may usually be 5% by mass or more, or 9% by mass or more, or 15% by mass or more. On the other hand, there is no upper limit to the percentage decrease, but from the viewpoint of industrial production efficiency, it may be, for example, less than 80% by mass, especially less than 70% by mass, or less than 60% by mass.

[0240] In this invention, unless otherwise specified, "before heat treatment" refers to the state of the dough composition immediately after preparation in step (i), and "after heat treatment" refers to the state of the puffed composition after step (ii) is completed.

[0241] The molecular weight distribution curve MWDC of the composition before and after the heat treatment in step (ii). 3.0-6.0It is preferable that the ratio of the logarithmic molecular weight at the peak of the second largest peak (2sdMP) to the peak of the largest peak (1stMP) (2ndMP / 1stMP) decreases by a predetermined value or more (i.e., the decrease rate defined by "(the proportion in the dough composition before heat treatment - the proportion in the composition after heat treatment) / the proportion in the dough composition before heat treatment)" becomes a certain value or higher). Specifically, the decrease rate of 2ndMP / 1stMP is preferably, for example, 1% or more, and although there is no particular upper limit, it can be in the range of, for example, 70% or less. More specifically, the lower limit of the decrease rate of 2ndMP / 1stMP is usually preferably 1% or more, or 1.5% or more, or 2% or more, or 3% or more, or 4% or more, or 7% or more, or 8% or more, or 10% or more. If this value is less than the lower limit, the expansion of the expanded composition may not proceed easily, or the viscoelasticity (tension) characteristic of the starch network may not be imparted easily. On the other hand, there is no particular upper limit on the rate of decrease of 2ndMP / 1stMP, but it can be set to, for example, 70% or less, 60% or less, or 50% or less.

[0242] In the expanded composition of the present invention, it is preferable that the total porosity increases by a predetermined percentage or more before and after the heat treatment in step (ii) described later (i.e., the increase rate defined by "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" becomes a certain value or higher). Specifically, it is preferable that the increase rate of such a value is in the range of, for example, 1% to 10000%. More specifically, it is preferable that the lower limit of the increase rate is usually 1% or more, more preferably 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and especially 50% or more. The reason for this is not clear, but it is thought to be because the air bubbles in the dough expand. On the other hand, there is no particular upper limit on the aforementioned growth rate, but it is usually 10,000% or less, or 8,000% or less, or 6,000% or less, or 4,000% or less, or 2,000% or less, or 1,000% or less, or 500% or less, or 300% or less, or 200% or less, or 150% or less.

[0243] Furthermore, a preferred feature of the expanding composition of the present invention is that the volume of the composition increases by at least 1% before and after the heat treatment in step (ii) described later (i.e., the increase rate defined as "(volume after heat treatment - volume before heat treatment) / volume before heat treatment" is above a certain value). Specifically, it is preferable that the increase rate of such a value be in the range of 1% to 2000%. More specifically, it is preferable that the lower limit of the increase rate is at least 1%, and more preferably 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and especially 50% or more. The reason for this is not clear, but it is thought that the volume increases due to the expansion of air bubbles inside the composition. On the other hand, there is no particular upper limit to the aforementioned rate of increase, but it can usually be 2000% or less, or 1500%, or 1000%, or 800%, or 600%, or 400%, or 300%, or 200%, or 150% or less.

[0244] It is preferable that the expanded composition of the present invention maintains its expanded state even after the heat treatment in step (ii). That is, it is preferable that the reduction rate of the total porosity when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) is less than or equal to a predetermined value (i.e., the reduction rate defined as "(maximum percentage in the composition after step (ii) - minimum percentage in the composition after cooling to room temperature)) / maximum percentage in the composition after step (ii)" is less than or equal to a certain value). Specifically, it is preferable that the reduction rate of such a value be in the range of 0% to 50%. More specifically, it is preferable that the lower limit of the reduction rate is usually 50% or less, more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and especially preferably 20% or less. The reason for this is not clear, but it is thought that compositions with a large percentage of this value cannot maintain their expanded state after heat treatment and rapidly deflate. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0245] The expansion composition of the present invention preferably has a reduction rate of volume of the composition when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) of the present invention, which is less than or equal to a predetermined percentage (i.e., the reduction rate defined as "(maximum volume of the composition after step (ii) - minimum volume of the composition after cooling to room temperature)) / maximum volume of the composition after step (ii)" is less than or equal to a certain value). That is, it is preferable that the reduction rate of such a value is in the range of 0% to 50%. More specifically, the lower limit of the reduction rate is usually 50% or less, more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and especially preferably 20% or less. The reason for this is not clear, but it is thought that compositions with a large reduction rate cannot maintain their expanded state after heat treatment and rapidly deflate. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0246] Preferred treatment in steps (i) and / or (ii): In the manufacturing method of the present invention, it is preferable to perform enzymatic treatment in step (i) and / or step (ii). The type of enzyme and treatment conditions are as described separately.

[0247] Furthermore, in the manufacturing method of the present invention, it is preferable to incorporate an enzyme-treated plant-derived viscous component (particularly plant-derived polysaccharides, preferably plantain seed coat) into the composition in step (i) and / or step (ii). The types of plant-derived polysaccharides, the types of enzymes, and the processing conditions are described separately.

[0248] Furthermore, in the manufacturing method of the present invention, it is preferable to incorporate a plant-derived viscous component (particularly a plant-derived polysaccharide) that satisfies the following conditions (8) and / or (9) into the composition in step (i) and / or step (ii).

[0249] First, the plant-derived viscous components (especially plant-derived polysaccharides) incorporated in step (i) and / or step (ii) are preferably such that the ratio of [value β] / [value α] when the plant-derived polysaccharides are measured by the following method a is less than or equal to a predetermined value. [Value α]: Viscosity (cP) at breakdown during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of pulverized plant polysaccharides was prepared as the measurement sample, and measured using a rapid viscometer in the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min.

[0250] The details of the [value α] and [value β] as characteristics of such plant-derived polysaccharides, and the method for measuring them, <Method a>, are the same as the details of the [value α] and [value β] as characteristics of the puffed composition of the present invention, and the method for measuring them, <Method a>, and are described separately in detail.

[0251] Specifically, the plant polysaccharides blended in step (i) and / or step (ii) have a [value β] / [value α] of, for example, 100 or less, and the lower limit is not particularly limited, but can be, for example, 0. Specifically, the upper limit of the [value β] / [value α] of plant polysaccharides can usually be 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less. On the other hand, the lower limit of the [value β] / [value α] of plant polysaccharides is not particularly limited, but can be, for example, 0, or 0 or more, or 0.5 or more.

[0252] Furthermore, the plant-derived viscous components (especially plant-derived polysaccharides) blended in step (i) and / or step (ii) are obtained by (9) analyzing the components obtained by treating plant-derived polysaccharides according to the following [procedure b] under the following [condition B], and the molecular weight distribution curve MWDC in the range of a molecular weight logarithm between 3.0 and less than 6.0. 3.0-6.0 In this case, it is preferable that the ratio of the molecular weight logarithm at the peak peak of the second largest peak (2ndMP / 1stMP) to the molecular weight logarithm at the peak peak of the 1stMP (the peak with the largest molecular weight logarithm) is less than or equal to a predetermined value. [Procedure b] After crushing the plant polysaccharides, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating plant polysaccharides according to [Procedure b] above are dissolved in a 1M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, allowed to stand at 37°C for 30 minutes, then equal amounts of water and equal amounts of eluent are added, and 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

[0253] The molecular weight distribution curve (MWDC) of such plant-derived polysaccharides. 3.0-6.0 Furthermore, details of [Procedure b] and [Condition B] relating to the measurement are shown in the molecular weight distribution curve MWDC as a characteristic of the expanded composition of the present invention. 3.0-6.0The same applies to the details of [Procedure b] and [Condition B] regarding the measurement, as described separately.

[0254] Specifically, the plant-derived viscous components (especially plant-derived polysaccharides) blended in step (i) and / or step (ii) have a 2ndMP / 1stMP ratio of, for example, 95% or less, and while the lower limit is not particularly limited, it is preferably, for example, 50% or more. Specifically, the upper limit of the 2ndMP / 1stMP ratio of plant-derived polysaccharides is usually preferably 95% or less, or 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less. On the other hand, the lower limit of the 2ndMP / 1stMP ratio of plant-derived polysaccharides is not particularly limited, but can be, for example, usually 50% or more, or 60% or more, or 65% or more.

[0255] Furthermore, in the manufacturing method of the present invention, it is preferable to incorporate legumes and / or grains having a PDI value less than a predetermined value into the composition in step (i) and / or step (ii). Details of the PDI values ​​of legumes and / or grains are described separately.

[0256] Specifically, the legumes and / or grains blended in stage (i) and / or stage (ii) have a PDI value of, for example, less than 55% by mass, and although the lower limit is not particularly limited, it is preferably, for example, 0% or more. Specifically, the upper limit of the PDI value of legumes and / or grains is usually preferably less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. On the other hand, the lower limit of the PDI value of legumes and / or grains is not particularly limited, but it can be, for example, usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0257] • Stage (iii): The manufacturing method of the present invention may include at least steps (i) and (ii), but it is preferable to include a further step (step (iii)) in which the expanded composition of step (ii) is treated under reduced pressure. Providing this step (iii), in which the expanded composition of step (ii) is treated under reduced pressure, is preferable because it prevents shrinkage of the expanded composition and allows it to be adjusted to a preferred void size. It is also preferable because it may make it easier to perceive a desirable aroma derived from the raw materials (such as beans and grains). Although the principle is unknown, it is thought that the reduced pressure treatment removes unpleasant odors derived from the raw materials of the expanded composition, making it easier to perceive the desirable aroma retained in the voids. The reduced pressure treatment in step (iii) is not particularly limited and can be carried out using a known vacuum cooler. The pressure during the reduced pressure treatment is not limited, but it is preferable to carry it out under pressure conditions of, for example, 0.01 bar or more and 0.9 bar or less. Specifically, the lower limit of the pressure is preferably 0.01 bar or higher, or 0.03 bar or higher, or 0.05 bar or higher, or 0.07 bar or higher, or 0.08 bar or higher, or 0.09 bar or higher, or 0.1 bar or higher. On the other hand, the upper limit is not particularly limited, but it is preferably in the range of, for example, 0.9 bar or lower, or 0.8 bar Pa or lower, or 0.7 bar or lower, or 0.6 bar or lower. The temperature during the depressurization process in step (iii) is also not limited, but it is preferably carried out under temperature conditions of, for example, 0°C to 60°C. Specifically, the lower limit of the temperature is not limited, but it is preferably, for example, 0°C or higher, or 5°C or higher, or 10°C or higher, or 15°C or higher, or 20°C or higher. On the other hand, the upper limit of the temperature is also not limited, but it is preferably, for example, 60°C or lower, or 55°C or lower, or 50°C or lower. The time during the depressurization process in step (iii) is also not limited, but it is preferably carried out for a period of, for example, 0.1 minutes to 60 minutes. Specifically, while there is no limit to the lower limit of time, it is preferable to set it to, for example, 0.1 minutes or more, 0.5 minutes or more, 1 minute or more, 1.5 minutes or more, or 2 minutes or more. On the other hand, while there is no limit to the upper limit of time, it is preferable to set it to, for example, 60 minutes or less, 40 minutes or less, 20 minutes or less, or 5 minutes or less.

[0258] • Intermediate and / or post-processing: The manufacturing method of the present invention may include additional intermediate and / or post-processing steps in addition to the essential steps (i) and (ii), and the optional step (iii). Examples of additional intermediate and / or post-processing steps include fermentation, molding, drying, constant temperature treatment, and the like.

[0259] Fermentation can usually be carried out between stages (i) and (ii). The fermentation method and form are not particularly limited and can be carried out under any conditions using methods known in the art. Usually, the dough composition is mixed with yeast and held at a predetermined temperature for a predetermined time. The yeast used for fermentation is not limited, but examples include sake yeast, bread yeast, beer yeast, and wine yeast. The fermentation temperature is also not limited, but it is preferably in the range of 0°C to 60°C. More specifically, the lower limit is usually 0°C or higher, more preferably 4°C or higher, and even more preferably 10°C or higher. The upper limit is also not particularly limited, but it is usually 60°C or lower, more preferably 50°C or lower. The fermentation time is also not limited, but it is usually 30 minutes or more, more preferably 60 minutes or more, and usually within 36 hours, more preferably within 24 hours. In particular, fermentation under conditions of, for example, 0°C or higher and 40°C or lower (more preferably 35°C or lower, or 30°C or lower, or 25°C or lower, or 20°C or lower) for, for example, 10 to 36 hours is preferable because it results in a composition with a pleasant aroma.

[0260] The molding process can be carried out between step (i) and step (ii), and / or after step (ii). The molding method and molded shape are not particularly limited, and any shape can be formed by methods known in the art. For example, to form an elongated composition such as pasta or Chinese noodles, the composition can be extruded into an elongated shape using the aforementioned extruder or other device. On the other hand, to form a flat plate composition, the composition can be formed into a flat plate shape using a sheet molding machine or a roll molding machine. Furthermore, compositions of any shape, such as elongated, granular, or flaky, can be obtained by press molding a composition formed into a block using a depositor, or by cutting or die-cutting a composition formed into a flat plate shape using a pie sheet molding machine.

[0261] Drying can usually be performed after step (ii). Any method commonly used for drying food can be used as the drying method. Examples include sun drying, air drying, freeze drying, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.), pressure drying, reduced-pressure drying, microwave drying, and oil-heat drying. Among these, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.) or freeze drying is preferred because it minimizes changes in the original color and flavor of the food and allows control of non-food odors (e.g., burnt smell).

[0262] Constant temperature treatment can usually be performed between steps (i) and (ii). For example, it is preferable to perform constant temperature treatment on the composition in step (i) at a certain temperature or higher while maintaining a certain dry weight moisture content, as this improves the swelling properties. The treatment temperature is not limited, but is preferably in the range of 60°C to 300°C. More specifically, the lower limit can usually be 60°C or higher, more preferably 70°C or higher, or 90°C or higher, or 100°C or higher. The upper limit is not particularly limited, but can usually be 300°C or lower, or 250°C or lower. The holding time can usually be 15 minutes or more, more preferably 30 minutes or more, and usually 10 hours or less, more preferably 5 hours or less. The dry weight moisture content during constant temperature treatment is not limited, but is preferably in the range of more than 30% by mass and 200% by mass or lower. More specifically, the lower limit can usually be more than 30% by mass, especially more than 40% by mass, or more than 50% by mass, or more than 60% by mass, or more than 70% by mass, or more than 80% by mass, and can also usually be 200% by mass or less, especially 175% by mass or less, or 150% by mass or less. [Examples]

[0263] The present invention will be described in more detail below with reference to examples, but these examples are merely illustrative examples for explanatory purposes, and the present invention is not limited in any sense to these examples. The numerical values ​​listed in each table were calculated by rounding to the nearest tenth of the smallest digit.

[0264] [Preparation of dough composition and measurement of parameters] Using the dried bean powder (produced from mature beans with a dry weight moisture content of less than 15% by mass) or dried grain powder (produced from mature grains with a dry weight moisture content of less than 15% by mass) shown in Table 1 below, the raw materials and water were mixed according to the raw material composition shown in Table 1 below, and the dough compositions for each test example and each comparative example were prepared to match the values ​​in Tables 2 and 3. For the beans, such as peas and mung beans, those containing the "hull (seed coat)," which is the localized part of the dietary fiber, were used, and for the grains, such as oats and millet, those containing the "bran," which is the localized part of the dietary fiber, were used. The dried bean powder or grain powder in Table 1 was obtained by extruding the raw beans or grains shown in Table 1 into powder under the conditions of a dry weight moisture content of 10% by mass, a heating temperature of 260°C, and a processing time of 30 seconds, and then air-drying. Furthermore, for the baking condition of "baking at 200°C for 15 minutes," the dough composition was baked using a Panasonic NE-MS264. In addition, for the processing condition (enzyme) for plant-derived polysaccharides other than beans and grains, the dough processing (fermentation (however, in Test Example 16, leavening was done with a leavening agent), and baking) was carried out in conjunction with the processing using a HOSHIZAKI HDC-7S1TA. Furthermore, for the "reduced pressure treatment" in step (iii), a Miura Kogyo Co., Ltd. CMJ-20QE was used.

[0265] [Table 1-1] [Table 1-2]

[0266] For each test example and comparative example dough composition obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention] above. The parameters of each test example and comparative example dough composition obtained are shown in Tables 2 and 3 below. The "starch-degrading enzyme activity" was 0.2 U / g or higher in all test examples. Furthermore, the content of plant-derived polysaccharides can be considered equivalent to the "amount added" of "plant-derived polysaccharides other than legumes and grains." In addition, in all test examples, an aqueous solution containing 4% by weight of enzyme-treated "plant-derived polysaccharides other than legumes and grains" was prepared, and the viscosity measured using a B-type viscometer (rotor No. 4) under measurement conditions of 4°C, 60 rpm, and pH 4 was over 200 cp. Furthermore, the "PDI value" in the dough composition represents the PDI value derived from the edible plants used as raw materials. Furthermore, pectinase was used as the pectinase, and hemicellulase "Amano" 90 (xylanase) was used as the xylanase, also manufactured by Amano Enzyme Co., Ltd.

[0267] [Table 2-1] [Table 2-2]

[0268] [Table 3-1] [Table 3-2] [Table 3-3]

[0269] [Manufacturing and parameter measurement of puffed compositions] The dough compositions of each test example and comparative example obtained by the above procedure were shaped so that the side length of the smallest volume of the composition inscribed within the imaginary rectangular parallelepiped was 15 cm. Then, dough processing and baking were performed under the conditions shown in Table 4 below. For some of the dough compositions listed in Table 4 below, fermentation and enzymatic treatment were performed under the conditions shown in Table 4 below before baking (Oriental Yeast Co., Ltd.'s Oriental Fresh Yeast was used as the yeast). After heat treatment, the expanded compositions of each test example (excluding Test Examples 15 and 20) and comparative example were obtained by cooling to room temperature. The shape of the expanded compositions of each test example after cooling and depressurization, and after being left at room temperature (20°C) for 1 hour, showed no change from that after baking. In Test Example 13, some shrinkage over time after expansion was observed, but it was within an acceptable range.

[0270] [Table 4-1] [Table 4-2]

[0271] For each of the expanded compositions of the test examples and comparative examples obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention] above. The parameters of each of the expanded compositions of the test examples and comparative examples obtained are shown in Tables 5 and 6 below. For compositions with a "pull" score of 3 or higher, the total porosity increased by 1% or more before and after the heat treatment in step (ii), and both the total porosity and the total closed portion ratio measured for frozen section A were greater than 1%.

[0272] [Table 5-1] [Table 5-2]

[0273] [Table 6-1] [Table 6-2]

[0274] [Sensory evaluation of expanded compositions] Sensory evaluation was conducted on each test example and comparative example of the expanded composition according to the following procedure. Sensory evaluators were selected based on their outstanding performance after undergoing the identification training described in A) to C) below, their experience in product development, their extensive knowledge of food quality such as taste and texture, and their ability to perform absolute evaluations for each sensory evaluation item.

[0275] 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.

[0276] Furthermore, for each evaluation item, all inspectors evaluated standard samples in advance, standardizing the scores for each evaluation criterion, and then objective sensory evaluations were conducted by 10 individuals. Specifically, 10 trained sensory evaluators observed and tasted each composition during the processing stage, and evaluated it from the perspectives of "expansion," "unique texture of puffed foods," and "overall evaluation" according to the following criteria. The arithmetic mean of the scores from the 10 sensory evaluators was calculated and rounded to the first decimal place to obtain the final score. In addition, the shape of the obtained test samples after cooling and depressurization, and then leaving them at room temperature (20°C) for one hour, was evaluated by sensory evaluation.

[0277] • Criteria for evaluating "bulging": The expansion state of each composition after the heating process was evaluated on a five-point scale as follows. 5: The swelling state is good and very desirable. 4: The swelling state is generally good and preferable. 3: The swelling state is reasonably good and preferable. 2: The swelling state is somewhat poor and undesirable. 1: The swelling state is poor and highly undesirable.

[0278] • Evaluation criteria for "viscoelasticity (tension) unique to starch networks": The unique texture of each puffed food was evaluated on the following five-point scale. 5: The viscoelasticity (tension) characteristic of the starch network is completely retained, which is highly desirable. 4: The viscoelasticity (tension) characteristic of the starch network is almost completely retained, which is preferable. 3: The viscoelasticity (tension) characteristic of the starch network is somewhat impaired, but this is preferable. 2: The viscoelasticity (tension) characteristic of the starch network is significantly impaired, which is undesirable. 1: The viscoelastic (tension) properties characteristic of the starch network are completely lost, which is highly undesirable.

[0279] • Evaluation criteria for "Overall Rating": The physical properties and taste of each composition were evaluated on the following five-point scale. Comments regarding "aroma derived from raw materials" were also included. 5: The balance between its ease of expansion during heating and its retention of the viscoelastic (tension) properties characteristic of the starch network after heating is excellent and desirable. 4. It is preferable because it has a good balance between its ease of expansion during heating and its retention of the viscoelasticity (tension) characteristic of the starch network after heating. 3: The balance between the ease of expansion during heating and the retention of the viscoelasticity (tension) characteristic of the starch network after heating is somewhat good and preferable. 2: The balance between the ease with which it expands when heated and the retention of the viscoelastic (tension) characteristic of the starch netw...

Claims

1. A puffing composition containing starch derived from legumes and / or grains, and satisfying all of the following conditions (1) to (7). (1) The starch content is 3% by mass or more and 100% by mass or less on a wet mass basis. (2) The dry weight moisture content is 0% by mass or more and less than 150% by mass. (3) The dietary fiber content is 3.0% by mass or more and less than 40% by mass on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 100% by mass or less on a wet mass basis. (5) When measured by the method a below, the ratio of [value β] / [value α] below is 0 or greater and 100 or less. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. (6) A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [Procedure b] under the following [Condition B] in the range of molecular weight logarithm between 3.0 and less than 6.

0. ３．０－６．０ In this case, when the peak with the largest molecular weight logarithm is designated as "1st MP" and the peak with the second largest molecular weight logarithm is designated as "2sd MP", the ratio of the molecular weight logarithm of the peak peak at 2nd MP to the molecular weight logarithm of the peak peak at 1st MP (2nd MP / 1st MP) is between 50% and 95%. [Procedure b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating the composition according to [Procedure b] above are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, left to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution. (7) The plant polysaccharides include at least plant polysaccharides derived from the seed coat of plantain.

2. The puffing composition according to claim 1, wherein the seed coat of plantain is an enzyme-treated seed coat of plantain.

3. When a 6% suspension of the puffed composition is observed, the number of starch granules observed is 300 granules / mm². ２ The following is the swelling composition according to claim 1 or 2.

4. The puffed composition according to claim 1 or 2, wherein the PDI (protein dispersibility index) value of the puffed composition is less than 55% by mass.

5. The aforementioned MWDC ３．０－６．０ The puffing composition according to claim 1 or 2, wherein the ratio of the sum of the detection intensity of 1st MP and 2nd MP to the detection intensity of molecular weight logarithm 3.5 (hereinafter referred to as "1st MP + 2nd MP / molecular weight logarithm 3.5") is 0.1 or more.

6. The expanded composition according to claim 1 or 2, which satisfies (8) below when at least one frozen section A of the composition obtained in [Procedure C] below is observed. (8) Area of ​​10,000 μm² on the cross-sectional image of the frozen section of the composition ２ In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more. [Procedure C] The composition frozen at -25°C is cut along a certain cross-section A to obtain a frozen composition section A.

7. The expanded composition according to claim 6, wherein the frozen composition section A is a frozen composition section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition.

8. The expanded composition according to claim 6, wherein the composition frozen section A comprises a composition frozen section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition, and a composition frozen section A2 obtained with respect to a cross-section A2 parallel to the longitudinal direction of the composition.

9. The molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [procedure d] under the following [condition D] in the range of molecular weight logarithm between 3.5 and less than 6.5 is obtained. ３．５－６．５ In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve. ５．０－６．５ The puffing composition according to claim 1 or 2, wherein the content of ) is 1% or more and 70% or less. [Procedure d] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition D] The components obtained by treating the composition according to [Procedure d] above are dissolved in 0.30% by mass of a 1 M aqueous sodium hydroxide solution, allowed to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

10. The puffing composition according to claim 1 or 2, wherein the ratio of the starch content of the puffing composition to the total starch content of the puffing composition, in which it is contained in legumes and / or grains, is 10% by mass or more.

11. The puffing composition according to claim 1 or 2, wherein the plant-derived polysaccharide is a plant-derived polysaccharide that satisfies the following (9). (9) The viscosity of an aqueous solution containing 4% by weight of plant polysaccharides, measured using a B-type viscometer under the conditions of 4°C, 60 rpm, and pH 4, is greater than 200 cP.

12. The puffing composition according to claim 1 or 2, wherein the plant polysaccharide is a plant polysaccharide that has been treated with an enzyme.

13. The puffing composition according to claim 1 or 2, wherein the soluble dietary fiber content of the plant polysaccharide is 5% by mass or more on a wet mass basis.

14. A method for producing an expanded composition, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains starch derived from legumes and / or grains and satisfies the following (1) to (6). (1) The starch content is 3.0% by mass or more and 60% by mass or less on a wet mass basis. (2) The dry weight moisture content is greater than 60% by mass and 300% by mass or less. (3) The dietary fiber content is 3.0% by mass or more and 30% by mass or less on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 40% by mass or less on a wet mass basis. (5) When measured by the method a below, the ratio of [value β] / [value α] below is 0 or greater and 100 or less. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. (6) The plant polysaccharides include at least plant polysaccharides derived from the seed coat of plantain. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the following conditions (7) and (8) are satisfied. (7) The dry-weight moisture content of the composition decreases by 5% by mass or more and 100% by mass or less before and after the heat treatment. (8) A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [procedure b] under the following [condition B] in the range of molecular weight logarithm 3.0 or more and less than 6.

0. ３．０－６．０ In the above-mentioned experiment, when the peak with the largest molecular weight logarithm is designated as "1st MP" and the peak with the second largest molecular weight logarithm is designated as "2sd MP", the ratio of the molecular weight logarithm of the peak peak at 2nd MP to the molecular weight logarithm of the peak peak at 1st MP (2nd MP / 1st MP) decreases by 1% to 70% before and after the heat treatment. [Procedure b] After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating the composition according to [Procedure b] above are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, left to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

15. The manufacturing method according to claim 14, wherein the seed coat of the plantain is an enzyme-treated seed coat of plantain.

16. The manufacturing method according to claim 14 or 15, wherein the degree of gelatinization of the dough composition in step (i) is less than 70% by mass.

17. When a 6% suspension of the dough composition from step (i) is observed, the starch granule structure observed is 10 granules / mm². ２ The manufacturing method according to claim 14 or 15.

18. The method for producing the product according to claim 14 or 15, comprising incorporating legumes and / or grains having a PDI (protein dispersibility index) value of less than 55% by mass into the composition in step (i) and / or step (ii).

19. The method for producing the product according to claim 14 or 15, comprising incorporating an enzyme-treated plant polysaccharide into the composition in step (i) and / or step (ii).

20. The method for producing the product according to claim 14 or 15, comprising incorporating a plant-derived polysaccharide satisfying (9) and / or (10) below into the composition in step (i) and / or step (ii). (9) When plant polysaccharides are measured by the following method a, the ratio of [value β] / [value α] is 100 or less. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of pulverized plant polysaccharides was prepared as the measurement sample, and measured using a rapid viscoanalyzer in the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. The component obtained by treating a plant polysaccharide according to the following [Procedure b] and analyzed under the following [Condition B], and having a molecular weight distribution curve (hereinafter referred to as "MWDC") in the range where the logarithm of the molecular weight is 3.0 or more and less than 6.0 ３．０－６．０ When the peak with the largest logarithm of the molecular weight is defined as the "1st MP" and the peak with the second largest logarithm of the molecular weight is defined as the "2nd MP" in the MWDC, the ratio (2nd MP / 1st MP) of the logarithm of the molecular weight at the peak apex of the 2nd MP to the logarithm of the molecular weight at the peak apex of the 1st MP is 95% or less. [Procedure b] After crushing the plant polysaccharides, a 5% by mass aqueous suspension of the composition is treated with α-amylase and glucoamylase to obtain a component that is insoluble in ethanol and soluble in dimethyl sulfoxide. [Condition B] The components obtained by treating plant polysaccharides according to [Procedure b] above are dissolved in a 1 M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, left to stand at 37°C for 30 minutes, then an equal amount of water and an equal amount of eluent are added, and the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography to measure the molecular weight distribution.

21. A dough composition for use in step (i) of the manufacturing method described in claim 14 or 15, the dough composition containing starch derived from legumes and / or grains, and satisfying the following (1) to (6). (1) The starch content is 3.0% by mass or more and 60% by mass or less on a wet mass basis. (2) The dry weight moisture content is greater than 60% by mass and 300% by mass or less. (3) The dietary fiber content is 3.0% by mass or more and 30% by mass or less on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 40% by mass or less on a wet mass basis. (5) When measured by the method a below, the ratio of [value β] / [value α] below is 0 or greater and 100 or less. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2). <Method a> 32 g of a 22% by mass aqueous slurry of the pulverized composition is prepared as the measurement sample, and measured using a rapid viscometer according to the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 140°C at a heating rate of 12°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 140°C to 50°C at a rate of 12°C / min. (6) The plant polysaccharides include at least plant polysaccharides derived from the seed coat of plantain.

22. The dough composition according to claim 21, wherein the seed coat of plantain is an enzyme-treated seed coat of plantain.

Images