Puffed food composition containing beans and / or grains and method for producing the same

Abstract

To provide a puffed food composition containing beans, which has an airy texture, is less likely to stick to teeth, and has improved flexibility in formability. [Solution] A puffed food composition containing pulses and / or grains that satisfies all of the following requirements 1) to 6): 1) dietary fiber at 3% or more by dry weight, 2) starch at 5% or more by dry weight, 3) protein at 4% or more by dry weight, 4) soluble carbohydrates contained in one or more edible plants selected from pulses, grains, potatoes, nuts, vegetables, and fruits at 2% or more by dry weight, 5) edible parts of pulses and / or grains and localized dietary fiber parts of edible plants account for 10% or more by dry weight of the entire puffed food composition, and 6) a 2% by weight aqueous dispersion of the puffed food composition is sonicated using a laser diffraction particle size analyzer, and the number-based mean diameter of the puffed food composition particles in the dispersion is 30 μm or less and the maximum particle diameter is 300 μm or more.

Description

[Technical Field]

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

[0002] Conventionally, puffed food compositions, such as confectioneries, are required to have an airy texture, and a method for producing puffed foods by puffing dough mainly made of starchy ingredients such as wheat flour has been known. Another method is to adjust sweeteners such as sugar as secondary ingredients to improve flavor. However, such puffed foods usually have the problem of tending to stick to teeth during mastication, not being sufficiently puffed to achieve an airy texture, and having limited flexibility in formability.

[0003] In response to the above-mentioned problems and technologies, Patent Document 1 describes a technology for producing puffs using starch derived from wheat flour, but does not disclose puffs using edible parts of beans and / or cereals or localized dietary fiber parts of edible plants as raw materials, and the puffs do not have improved adhesiveness or a good airy texture. Furthermore, Patent Documents 2 and 3 describe technologies for producing puffs containing sugar, but do not contain edible parts of beans and / or cereals or localized dietary fiber parts of edible plants, and the sugars are not soluble carbohydrates contained in edible plants but exist in a free state in the tissue. Therefore, not only do they impair quality due to issues (flavor, color, etc.) caused by thermal denaturation and coloring associated with the puffing process, but they also have the low adhesiveness and brittle tissue characteristic of puffed food compositions, and even when these compositions are compressed and molded in a later process, they have low binding properties, resulting in low moldability and undesirable quality. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 62-55045 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-18970 [Patent Document 3] DE.102009048508.A1 Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a puffed food composition containing beans and / or cereals that has an airy texture, is less likely to stick to teeth, and has improved flexibility in formability. [Means for solving the problem]

[0006] In light of the above circumstances, the inventors conducted extensive research and discovered that by blending soluble carbohydrates contained in edible plants with a puffed food composition containing beans and / or cereals, adjusting the content of each of these to a specific value or above, and then controlling the particle size of the puffed food composition before and after agitation, the puffed food composition can be made to adhere to the teeth more easily when chewed, have an airy texture, and have improved flexibility in formability during and after the puffing process, thereby completing the present invention.

[0007] That is, the present invention provides the following [1] to

[25] . [1] A puffed food composition containing beans and / or grains that satisfies all of the following (1) to (7): (1) The dietary fiber content is 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, or 9% by mass or more, or 10% by mass or more, calculated on a dry mass basis. On the other hand, the upper limit of the content is not particularly limited, but is usually 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less. (2) The starch content is 5% by mass or more, or 7% by mass or more, or 8% by mass or more, or 10% by mass or more, or 11% by mass or more, or 13% by mass or more, or 15% by mass or more, calculated on a dry mass basis, while the upper limit is not particularly limited, and may be 60% by mass or less, or 50% by mass or less, or 40% by mass or less. (3) The protein content is 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, calculated on a dry mass basis; the upper limit is not particularly limited, but the content is 40% by mass or less, or 30% by mass or less, or 25% by mass or less. (4) The soluble carbohydrates contained in one or more edible plants selected from beans, cereals, potatoes, nuts, vegetables, and fruits are contained in an amount of 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, or 9% by mass or more, calculated on a dry mass basis.The upper limit is not particularly limited, but is 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, or 25% by mass or less. (5) The edible parts of beans and / or cereals and the dietary fiber-containing parts of edible plants are contained in an amount of 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, calculated on a dry mass basis, relative to the entire puffed food composition, with no particular upper limit, but 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. (6) When a 2% by mass aqueous dispersion of the puffed food composition is subjected to ultrasonic treatment using a laser diffraction particle size analyzer with distilled water as the measurement solvent, the number-based average diameter of the puffed food composition particles in the dispersion is 30 μm or less, or 25 μm or less, or 20 μm or less, or 18 μm or less, or 15 μm or less, or 13 μm or less, or 10 μm or less, and there is no particular lower limit, but it is more than 0.1 μm, or more than 2.0 μm, or more than 4.0 μm. (7) When a 2% by mass aqueous dispersion of the puffed food composition is measured using a laser diffraction particle size analyzer with distilled water as the measurement solvent without ultrasonic treatment, the maximum particle size of the puffed food composition particles in the dispersion is 300 μm or more, or 350 μm or more, or 400 μm or more, or 500 μm or more, or 600 μm or more, or 700 μm or more, or 800 μm or more, or 900 μm or more, or 1000 μm or more, particularly 1100 μm or more, while the upper limit is not particularly limited, but is 2000 μm or less, or 1700 μm or less. [2] A puffed food composition according to [1], wherein the total content of oligosaccharides in the entire puffed food composition is 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, calculated on a dry mass basis, while the upper limit is not particularly limited, but is 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. [3] A puffed food composition according to [1] or [2], wherein the ratio of the total content of glucose and fructose to soluble carbohydrates is 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less, calculated on a dry mass basis, while the lower limit is not particularly limited, but is 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more. [4] A puffed food composition according to any one of [1] to [3], wherein the rate of reduction in d90 when subjected to ultrasonic treatment is 10% or more, or 14% or more, or 16% or more, or 18% or more, or 20% or more, while the upper limit is, but is not particularly limited to, 90% or less, or 80% or less, or 70% or less, or 65% or less, or 60% or less. [5] A puffed food composition according to any one of [1] to [4], wherein the number-based average diameter reduction rate when subjected to ultrasonic treatment is 60% or less, or 55% or less, or 50% or less, while the lower limit is, but is not particularly limited to, 0% or more, or 10% or more. [6] Density is 1.00 g / cm 3 Less than or equal to 0.90 g / cm 3 or less, or 0.85 g / cm 3 or less, or 0.80 g / cm 3 or less, or 0.75 g / cm 3 or less than 0.70 g / cm 3 or less, or 0.65 g / cm 3 The lower limit is not particularly limited, but is 0.04 g / cm 3 or more, or 0.05g / cm 3 or more, or 0.08g / cm 3 More than 0.10g / cm 3 or more, or 0.12 g / cm 3 or more, or 0.15 g / cm 3 or more, or 0.17 g / cm 3 or more, or 0.20 g / cm 3 or more, or 0.24 g / cm 3 or more, or 0.27 g / cm 3 The puffed food composition according to any one of [1] to [5] above. [7] A puffed food composition according to any one of [1] to [6], wherein the content of grains, potatoes, nuts, vegetables and fruits is 5% by mass or more, or 7% by mass or more, or 10% by mass or more, calculated on a dry mass basis, and the upper limit is not particularly limited, but is 90% by mass or less, or 80% by mass or less, or 60% by mass or less. [8] The puffed food composition according to any one of [1] to [7], which is not a product prepared by frying in oil. [9] The puffed food composition according to any one of [1] to [8], which is a non-fermented leavened food composition or a fermented leavened food composition.

[10] A puffed food composition according to any one of [1] to [9], which contains one or more edible parts selected from pulses and / or cereals and a dietary fiber-containing portion of an edible plant derived from the same type of plant.

[11] The puffed food composition according to any one of [1] to

[10] , wherein the legume is one or more species selected from the group consisting of Pisum sativum, Phaseolus vulgaris, Pigeonpea, Vigna spp., Vicia faba, Chickpea, and Lentil spp.

[12] The puffed food composition according to any one of [1] to

[11] , wherein the cereals are one or more selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa.

[13] The puffed food composition according to any one of [1] to

[12] , wherein the part of the edible plant containing dietary fiber is one or more selected from the seed coat of beans, the seed coat of psyllium, and the bran of millet.

[14] The puffed food composition according to any one of [1] to

[13] , which is substantially free of food additives.

[15] A puffed food composition according to any one of [1] to

[14] , wherein the proportion of refined starch in the total starch content of the puffed food composition is 50% by mass or less, calculated on a dry mass basis.

[16] A puffed food composition according to any one of [1] to

[15] , wherein the proportion of starch derived from beans and / or cereals in the total starch content of the puffed food composition is 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, calculated on a dry mass basis, and the upper limit is not particularly limited, but is usually 100% by mass or less, or less than 100% by mass.

[17] A puffed food composition according to any one of [1] to

[16] , wherein the proportion of starch derived from wheat in the total starch content of the puffed food composition is 50% by mass or less, 30% by mass or less, or 10% by mass or less, calculated on a dry mass basis, and the lower limit is not particularly limited, but is 0% by mass or more.

[18] A food product comprising the puffed food composition according to any one of [1] to

[17] .

[0008]

[19] A method for producing a puffed food composition according to any one of [1] to

[17] , comprising the following steps (i) to (ii): (i) A step of preparing a dough composition that satisfies all of the following (1) to (5). (1) The edible parts of refined pulses and / or cereals and the localized dietary fiber parts of edible plants contain 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, calculated on a dry mass basis, and although there is no particular upper limit, it contains 100% by mass or less, 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. (2) The starch content is 5% by mass or more, or 7% by mass or more, or 8% by mass or more, or 10% by mass or more, or 11% by mass or more, or 13% by mass or more, or 15% by mass or more, calculated on a dry mass basis, while the upper limit is not particularly limited, and is 60% by mass or less, or 50% by mass or less, or 40% by mass or less. (3) The dietary fiber content is 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, or 9% by mass or more, or 10% by mass or more, calculated on a dry mass basis. The upper limit of the content is not particularly limited, but is usually 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less. (4) The protein content is 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, and although there is no particular upper limit, it contains 40% by mass or less, or 30% by mass or less. (5) The soluble carbohydrates contained in one or more edible plants selected from beans, cereals, potatoes, nuts, vegetables, and fruits are 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, or 9% by mass or more, calculated on a dry mass basis. The upper limit is not particularly limited, but is 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, or 25% by mass or less. (ii) A step of expanding the air bubbles inside the dough composition of (i).

[20] A method for producing a puffed food composition according to

[19] , wherein step (ii) comprises steps (I) to (II). (I) A step of kneading the composition of (i) under pressure at a temperature of 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and the upper limit is 300°C or lower, or 250°C or lower, or 200°C or lower, or 190°C or lower, or 180°C or lower, or 170°C or lower, or 165°C or lower, or 160°C or lower, or 155°C or lower. (II) A step of returning the composition of (I) to atmospheric pressure at a temperature of 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and an upper limit of 300°C or lower, or 250°C or lower, or 200°C or lower, or 190°C or lower, or 180°C or lower, or 170°C or lower, or 165°C or lower, or 160°C or lower, or 155°C or lower.

[21] A method for producing a puffed food composition according to

[19] or

[20] , wherein step (ii) comprises steps (III) to (IV). (III) A step of yeast-fermenting the dough composition of (i) and / or mixing a leavening agent therein. (IV) A step of baking the dough of (III).

[22] The method for producing a puffed food according to any one of

[19] to

[21] , wherein the dough composition according to (i) is formed from micronized pulses and / or cereals and / or one or more edible plants selected from potatoes, nuts, vegetables and fruits, and is 50 mesh on, or 42 mesh on, or 36 mesh on, or 30 mesh on, or 26 mesh on, or 22 mesh on, or 18 mesh on, and the upper size limit is not particularly limited, but the dough composition contains granular composites of 0.1 mesh pass, 0.5 mesh pass, or 1 mesh pass in an amount of 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 the upper limit is not particularly limited, but the amount is 100% by mass or less, or less than 100% by mass.

[23] A method for producing a puffed food composition according to any one of

[19] to

[22] , wherein the d90 of a 2% by mass aqueous dispersion of each composition before and after the puffing treatment (ii) is increased by 40% or more, or 45% or more, or 50% or more, or 55% or more, or 60% or more, or 65% or more, or 70% or more, with no particular upper limit, but increased by 1000% or less, or 700% or less, or 350% or less.

[24] The method according to any one of

[19] to

[23] , wherein when a 2% by mass aqueous dispersion of each composition is subjected to the ultrasonic treatment before and after the swelling treatment in step (ii), the decrease in d90 is more than 30%, or more than 35%, or more than 40%, or more than 45%, or more than 50%, or more than 55%, or more than 60%, and the upper limit is not particularly limited, but the increase is 1000% or less, or 700% or less.

[25] A method for producing a puffed food composition according to any one of

[19] to

[24] , wherein when a 2% by mass aqueous dispersion of each composition is subjected to the ultrasonic treatment before and after the puffing treatment in step (ii), the reduction rate of the number-based average diameter is 60% or less, or 55% or less, or 50% or less, and although there is no particular lower limit, the increase is more than 0%, or 10% or more. [Effects of the Invention]

[0009] The present invention provides a puffed food composition containing beans and / or cereals that has an airy texture, is less likely to stick to teeth, and has improved flexibility in formability. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, when multiple upper and / or lower limits are indicated for any numerical range, even if not otherwise specified, a numerical range that combines at least the maximum value of the upper limit and the minimum value of the lower limit is directly described, and further, all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are intended to be the subject of the present invention. For example, in the range definition of the soluble carbohydrate content, the descriptions "2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, or preferably 5% by mass or more, or preferably 6% by mass or more, or preferably 7% by mass or more, or preferably 8% by mass or more, particularly preferably 9% by mass or more" and "not particularly limited, but preferably 30% by mass or less, and more preferably 25% by mass or less" refer to all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, i.e., 2% by mass or more. % to 30 mass%, 2 mass% to 25 mass%, 3 mass% to 30 mass%, 3 mass% to 25 mass%, 4 mass% to 30 mass%, 4 mass% to 25 mass%, 5 mass% to 30 mass%, 5 mass% to 25 mass%, 6 mass% to 30 mass% Below, 6% to 25% by mass, 7% to 30% by mass, 7% to 25% by mass, 8% to 30% by mass, 8% to 25% by mass, 9% to 30% by mass, 9% to 25% by mass, all of which are included in the scope of the present invention. .

[0011] The present invention relates to a puffed food composition containing pulses and / or cereals, which satisfies all of the following (1) to (7): (1) Contains dietary fiber at a rate of 3% or more by dry weight. (2) Contains 5% or more by mass of starch, calculated on a dry mass basis. (3) Contains 4% or more by weight of protein on a dry weight basis. (4) The food product contains 2% by mass or more, in dry mass terms, of soluble carbohydrates contained in one or more edible plants selected from beans, cereals, potatoes, nuts, vegetables, and fruits. (5) The puffed food composition contains 10% by mass or more, in dry mass terms, of edible parts of one or more types of beans and / or cereals and dietary fiber-containing parts of edible plants. (6) When a 2% by mass aqueous dispersion of the puffed food composition is subjected to ultrasonic treatment using a dispersion laser diffraction particle size distribution analyzer and distilled water as the measurement solvent, the number-based average diameter of the puffed food composition particles in the dispersion is 30 μm or less. (7) When a 2% by mass aqueous dispersion of the puffed food composition is measured using a laser diffraction particle size distribution analyzer with distilled water as the measurement solvent without ultrasonic treatment, the maximum particle size of the puffed food composition particles in the dispersion is 300 μm or more.

[0012] [Puffed food composition] In the present invention, a "puffed food composition" (hereinafter sometimes simply referred to as "composition") refers to a food composition prepared by expanding ingredients. Specifically, examples include cereal puffs, which are made by applying pressure to ingredients containing dried edible plants and then suddenly releasing the pressure to normal pressure, thereby expanding and evaporating the moisture in the ingredients, and cereal puffs, which are made by adding water to dried edible plant flour, heating and pressurizing the mixture, and then rapidly reducing the pressure to expand it into a sponge-like state. Also included are breads and similar foods (sometimes referred to as bread-like foods) that are bulk puffed compositions produced by increasing the volume of a dough composition through heat treatment or fermentation treatment with leavening agents or yeast. Puffed food compositions also include cereal puffs or bread-like foods made by molding a puffed composition into a desired shape. More specifically, they also include processed products of a puffed composition that have been compressed (compositions in the present invention that have had their volume reduced by 50% or less after compression due to the compression of the composition involved in compression molding).

[0013] That is, in the present invention, the "puffed food composition" refers to a food in which the air bubbles inside the composition have been expanded, a processed product thereof, and a composition containing the same. Furthermore, a preferred feature of the puffed composition of the present invention is that it has the airy texture unique to puffed foods. In the present invention, the "airy texture" refers to the texture unique to puffed foods, which is derived from the swelling inside the puffed food. Specific examples include the crispy texture of crackers and the fluffy texture of bread. Even if a puffed composition is once formed, if the composition hardens and its structure becomes difficult to destroy, or if the composition is unable to maintain its expanded state and shrinks, reducing the internal voids, this airy texture becomes difficult to feel.

[0014] (raw material) The raw materials for the compositions of the present invention are not particularly limited as long as they achieve the various component compositions and physical properties specified in the present invention. However, it is preferred to use one or more edible plants as raw materials, preferably legumes and / or cereals, and more preferably at least legumes. In addition to the plant-based food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains (especially cereals), nuts, seeds, etc.) listed in the food group classifications in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, wild plants commonly consumed as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used. The moisture content of the edible plants used in the compositions of the present invention on a dry basis is typically less than 15% by mass, preferably less than 13% by mass, more preferably less than 11% by mass, and even more preferably less than 10% by mass. On the other hand, the lower limit of the moisture content on a dry basis is not particularly limited, but is usually 0% by mass or more, and preferably 0.01% by mass or more.

[0015] [beans] The "beans" of the present invention may be of any type, as long as the edible and / or inedible parts contain dietary fiber (particularly insoluble dietary fiber). Examples include, but are not limited to, kidney beans, runner beans, mung beans, soybeans (particularly edamame), peas (particularly green peas, yellow peas, and white peas), pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, black beans, chickpeas, lentils, lentils, peanuts, lupins, grass peas, carob, coffee beans, and cocoa beans. Among these, soybeans (particularly edamame), peas (particularly green peas), and black beans are preferred, with peas (particularly green peas, yellow peas, and white peas), chickpeas, kidney beans, broad beans, and mung beans being more preferred. Edamame is soybean that is harvested in an immature state without being dried before harvesting, and the beans have a green appearance. From the viewpoint of nutritional value, the inedible parts are preferably not dried before harvesting, rather than soybeans that are dried to the point of changing color before harvesting, and it is particularly preferable to use edamame when using the inedible parts. The content of beans in the puffed food composition of the present invention can be, for example, in the range of 10% by mass to 100% by mass, calculated as dry mass. More specifically, it is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, even more preferably 55% by mass or more, and even more preferably 60% by mass or more. There is no particular upper limit, but it is preferably 100% by mass or less, more preferably 95% by mass or less. Here, in the present invention, unless otherwise specified, "dry mass" refers to the mass remaining after subtracting the moisture content calculated from the "dry basis moisture content" described below from the mass of the entire food product, and "dry mass equivalent (sometimes referred to as dry mass basis or dry basis)" refers to the content ratio of each component calculated using the dry mass of the composition as the denominator and the content of each component as the numerator (note that "wet mass equivalent" and "wet mass basis" refer to the content ratio of each component calculated using the wet mass of the composition including water as the denominator and the content of each component as the numerator). In other words, the dry mass equivalent value of each measurement value is obtained by calculating it from the wet mass rather than analyzing the composition after actual drying treatment. Furthermore, among the provisions for dry mass equivalent of the composition of the present invention, the provisions regarding the ingredient composition and the 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 step (i) and step (ii). Note that, unless otherwise specified, percentages are expressed as dry mass equivalents.

[0016] Furthermore, the pulses in the present invention may contain one or more pulses selected from the genera Glycine, Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, and Lentil, but more preferably contain one or more pulses selected from the genera Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, and Lentil. When pulses of the genus Vigna are used, it is more preferable that their amount in the puffed food composition is 30% or less. Furthermore, for foodstuffs whose edible parts (e.g., green soybeans, green peas) are treated as vegetables, whether they are pulses or not can be determined based on the state of the whole plant (e.g., soybeans, peas) combined with the inedible parts (e.g., pods).

[0017] As for pulses, pulses with a low starch content (such as soybeans) require additional starch supplementation, so pulses containing a predetermined amount of starch or more are preferred. Specifically, pulses with a starch content of typically 3% by mass or more, preferably 6% by mass or more, and even more preferably 10% by mass or more, calculated on a dry mass basis, are preferred. Furthermore, the above requirement may be met in step (i).

[0018] [Miscellaneous grains] In the present invention, the term "miscellaneous grains" refers to grains other than the major grains rice, wheat, and barley, as described below, and also includes pseudo-miscellaneous grains (such as Chenopodiaceae and Amaranthaceae) other than the so-called grass family grains. When using miscellaneous grains in the composition of the present invention, the type of miscellaneous grain to be used is not limited, but examples include one or more miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and more preferably grass family grains. Specific examples include, but are not limited to, foxtail millet, barley, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa, and it is particularly preferable to use one or more of oats, amaranth, and quinoa. Furthermore, it is preferable that the miscellaneous grains are substantially free of gluten (specifically, a gluten content of less than 10 ppm by mass), and more preferably free of gluten. The content of miscellaneous grains in the puffed food composition of the present invention, calculated on a dry mass basis, can be, for example, in the range of 10% by mass to 100% by mass. More specifically, it is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, even more preferably 55% by mass or more, and even more preferably 60% by mass or more. There is no particular upper limit, but it is preferably 100% by mass or less, and more preferably 95% by mass or less. In addition, in puffed food compositions containing both pulses and miscellaneous grains, it is preferable that the total content thereof satisfies the above-mentioned requirement. In addition, the above-mentioned requirement may be satisfied in step (i).

[0019] [Dietary fiber] In the present invention, "dietary fiber" is a general term for indigestible components in foods that are not digested by human digestive enzymes, and is expressed as the "total dietary fiber amount" which is the sum of "soluble dietary fiber" and "insoluble dietary fiber." Furthermore, in the present invention, "soluble dietary fiber" refers to water-soluble dietary fiber, and "insoluble dietary fiber" refers to water-insoluble dietary fiber. Examples of soluble dietary fiber include, but are not limited to, pectin, glucomannan, sodium alginate, polydextrose, inulin, and psyllium husk (about 50% of the dietary fiber contained is soluble). Examples of insoluble dietary fiber include, but are not limited to, lignin, cellulose, hemicellulose, chitin, chitosan, β-glucan, and food ingredients containing them (e.g., oats, psyllium husk (about 50% of the dietary fiber is insoluble)). However, among insoluble dietary fibers, puffed food compositions containing lignin, particularly acid-soluble lignin, are preferred because the application of the present invention prevents the puffed food composition from becoming too hard and provides an airy texture. It is also preferable to use raw materials containing both insoluble and soluble dietary fiber, such as psyllium husk or oats (about 70% of the dietary fiber is insoluble). Specifically, the dry mass-equivalent content of soluble dietary fiber relative to the dry mass-equivalent content of dietary fiber in the entire composition can be, for example, in the range of 5% to 70% by mass. More specifically, the lower limit is preferably 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. The upper limit is not particularly limited, but is usually 70% by mass or less, 65% by mass or less, or 60% by mass or less. Furthermore, while psyllium husk is not a problem if it is simply subjected to high-temperature processing, high-temperature kneading processing (such as extruder processing at temperatures exceeding 100°C) can cause it to become sticky, which can reduce its processing suitability and change its texture.Therefore, it is preferable to use ingredients containing soluble dietary fiber in the fermented and leavened food composition so that the above-mentioned regulations are met, and more specifically, it is preferable to meet the above-mentioned regulations in step (i) of the production of the fermented and leavened food composition.

[0020] The puffed food composition of the present invention contains dietary fiber (preferably insoluble dietary fiber) at a certain content or higher. Specifically, the dietary fiber (preferably insoluble dietary fiber) content in the puffed food composition of the present invention can be, for example, in the range of 3% to 50% by mass, calculated as dry mass. More specifically, the lower limit is 3% by mass or higher. It is preferably 4% by mass or higher, more preferably 5% by mass or higher, even more preferably 6% by mass or higher, even more preferably 7% by mass or higher, even more preferably 8% by mass or higher, even more preferably 9% by mass or higher, and particularly preferably 10% by mass or higher. A dietary fiber (preferably insoluble dietary fiber) content above the lower limit is preferred from the viewpoint of suppressing adhesion to teeth during eating. On the other hand, the upper limit of the content is not particularly limited, but from the viewpoint of a good texture (airy texture and not too hard), it is usually sufficient to have a content of 50% by mass or lower, preferably 40% by mass or lower, more preferably 30% by mass or lower, even more preferably 25% by mass or lower, and particularly preferably 20% by mass or lower.

[0021] The puffed food composition of the present invention contains dietary fiber (particularly insoluble dietary fiber) derived from at least one or more edible plants. In addition, the puffed food composition of the present invention may contain dietary fiber (particularly insoluble dietary fiber) derived from sources other than edible plants. However, it is more preferable that the majority of the dietary fiber (particularly insoluble dietary fiber) contained therein is derived from the edible plants incorporated into the composition, and more preferably that all of the dietary fiber (particularly insoluble dietary fiber) contained therein is derived from the edible plants incorporated into the composition. It is even more preferable that the dietary fiber (particularly insoluble dietary fiber) contained in the edible plants is incorporated into the composition. Furthermore, it is particularly preferable that the soluble carbohydrates and insoluble dietary fiber contained in the edible plants are contained in the same plant, since this allows the puffed composition to adhere smoothly when compressed, but does not adhere to the compression device, such as a mold. The reason for this is unclear, but it is thought that the soluble carbohydrates impregnate the dietary fiber (especially the insoluble dietary fiber), and the structure becomes entangled between the components when compressed, thereby increasing the binding strength. When the puffed food composition of the present invention contains dietary fiber (particularly insoluble dietary fiber) derived from a source other than edible plants, there are no restrictions on its origin. For example, it may be derived from various natural materials other than edible plants that contain dietary fiber (particularly insoluble dietary fiber), or it may be synthetic, or a mixture of both. When using dietary fiber (particularly insoluble dietary fiber) derived from natural materials, the dietary fiber (particularly insoluble dietary fiber) contained in one or more natural materials may be isolated and purified before use, or natural materials containing dietary fiber (particularly insoluble dietary fiber) may be used as is. Furthermore, the above requirement may be satisfied in step (i).

[0022] In the present invention, the total amount of dietary fiber (soluble dietary fiber content, insoluble dietary fiber content) in a puffed food composition is measured using the modified Prosky method in accordance with the method described in the "Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015)" and the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision)."

[0023] [Starch] The puffed food composition of the present invention, containing a specified proportion of starch or more, exhibits the effects of the present invention, namely, good puffing properties as a puffed food composition and an airy texture. Although the reason for this is unclear, it is possible that proteins and dietary fiber (especially insoluble dietary fiber) interact with starch to form a network structure, thereby producing the effects of the present invention.

[0024] The starch content in the puffed food composition of the present invention can be, for example, in the range of 5% by mass to 60% by mass in terms of dry mass. More specifically, it is usually 5% by mass or more, but is preferably 7% by mass or more, more preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 11% by mass or more, even more preferably 13% by mass or more, and particularly preferably 15% by mass or more. On the other hand, the upper limit of the starch content in the puffed food composition of the present invention is not particularly limited, but is preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less, in terms of dry mass.

[0025] In the present invention, the proportion of refined starch in the total starch content of the puffed food composition is preferably 50% by mass or less, calculated on a dry mass basis, from the viewpoint that trace amounts of nutrients and the like are lost during the production process of refined starch, and more preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferably no refined starch is used. The refined starch is not particularly limited, and examples thereof include refined raw starch derived from edible plants and processed starches thereof. It is particularly preferred that the content of refined starch derived from one or more selected from corn, potato, tapioca, and potato starch be equal to or less than the aforementioned specified amount.

[0026] The origin of the starch in the composition of the present invention is not particularly limited. Examples include starch of plant origin or animal origin, and starch isolated from these may be incorporated into the composition as a pure product. However, particularly preferred is bean-derived starch and / or starch derived from millet that is incorporated into the composition in a state where it is contained in the bean and / or millet. Specifically, the ratio of the total content of pulse-derived starch and / or millet-derived starch, preferably the pulse-derived starch content, to the total starch content of the entire composition can be, for example, 30% by mass or more and 100% by mass or less, calculated as dry mass. More specifically, the lower limit is usually 30% by mass or more, and preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more, which is preferable because it results in a composition with improved adhesion to teeth. The upper limit is not particularly limited, but is usually 100% by mass or less, preferably less than 100% by mass. As pulse-derived starch, pea-derived starch is particularly preferred, and yellow pea-derived starch is most preferred. As millet-derived starch, oat-derived starch is preferred. Furthermore, it is preferable that the total of pulse-derived starch and millet-derived starch satisfies the above-mentioned specification. Furthermore, the ratio of the total starch content of the entire composition, including starch contained in pulses and / or starch contained in millet, preferably starch contained in pulses, to the total starch content of the entire composition, can be, for example, in the range of 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, and preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more, which is preferable because it results in a composition with improved adhesion to teeth. The upper limit is not particularly limited, but is typically 100% by mass or less, preferably less than 100% by mass. Furthermore, it is preferable that the sum of the starch contained in pulses and the starch contained in millet satisfy the above-mentioned requirement.

[0027] Furthermore, in the present invention, the proportion of wheat-derived starch in the total starch content of the puffed food composition can be, for example, in the range of 0% to 50% by mass, calculated as dry mass. More specifically, the upper limit is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 10% by mass or less, and it is particularly preferable that the starch is substantially free (specifically, a content of less than 10 ppm, which is the allergen labeling standard, and particularly less than 1 ppm, which is the lower limit of common measurement methods) or not contained at all. The lower limit is not particularly limited and may be 0% by mass or more, or 0% by mass or more. In addition, the above requirement may be satisfied in step (i).

[0028] In the present invention, the starch content in the composition is measured in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, in accordance with the method of AOAC996.11, by extracting with 80% ethanol to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement value.

[0029] [protein] A preferred feature of the puffed food composition of the present invention is that the protein content of the composition is within a specified range. Specifically, the protein content of the puffed composition of the present invention can be, for example, 4.0% by mass or more to 40% by mass or less, calculated on a dry mass basis. More specifically, 4.0% by mass or more is preferred. It is particularly preferred to have a protein content of 5.0% by mass or more, even 6.0% by mass or more, particularly 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. There is no particular upper limit, but it is preferably 40% by mass or less, more preferably 30% by mass or less, or 25% by mass or less.

[0030] The origin of the protein in the composition of the present invention is not particularly limited. Examples include proteins derived from plants or animals. Pure products isolated from these proteins may be incorporated into the composition. However, preferred are legume-derived proteins and / or millet-derived proteins that are incorporated into the composition in the form of a protein contained in legumes and / or millet. Specifically, the total content of legume-derived proteins and / or millet-derived proteins, preferably the ratio of the legume-derived protein content to the total protein content of the entire composition, can be, for example, from 10% to 100% by mass, calculated on a dry mass basis. More specifically, the content is typically 10% by mass or more, preferably 20% by mass or more, even 30% by mass or more, particularly 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is typically 100% by mass or less, preferably less than 100% by mass. Pea-derived proteins are particularly preferred, with yellow pea-derived proteins being most preferred. The preferred cereal-derived protein is oat-derived. In addition, the above requirement may be met in step (i).

[0031] In the present invention, the protein content in the composition is measured by multiplying the total nitrogen ratio measured using the combustion method (modified Dumas method) specified in the Food Labeling Act (Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)) by the "nitrogen-protein conversion factor."

[0032] [Soluble carbohydrates] In the present invention, "soluble carbohydrates" refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (saccharides in which approximately 2 to 10 monosaccharides are bonded). Therefore, starch, which is a component in which far more sugars are bonded, is not included in this concept.

[0033] In order to improve the binding properties of the puffed food composition and the flexibility of its formability, the composition of the present invention contains a predetermined proportion or more of soluble carbohydrates, calculated on a dry mass basis, contained in one or more edible plants selected from pulses, grains (particularly millet), potatoes, nuts, seeds, vegetables, and fruits. Specifically, the soluble carbohydrate content can be, for example, in the range of 2% to 50% by mass calculated on a dry mass basis. More specifically, the soluble carbohydrate content is usually 2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, and particularly preferably 9% by mass or more. The upper limit of the soluble carbohydrate content is not particularly limited, but is preferably 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, and most preferably 25% by mass or less. Although the reason why incorporating soluble carbohydrates in an edible plant into the composition improves the binding strength of the puffed food composition and improves the flexibility of formability is unclear, the presence of numerous highly reactive hydroxyl groups, while retained in various components of the edible plant, is preferred because it improves the binding strength between the puffed food composition and improves the flexibility of formability without causing quality deterioration such as thermal denaturation or discoloration. In the present invention, "soluble carbohydrates in an edible plant state" does not refer to a specific soluble carbohydrate completely extracted from other natural components (components other than soluble carbohydrates), as in refined sugar, but rather refers to a state in which soluble carbohydrates (particularly sucrose) contained in an edible plant are contained in the edible plant in the presence of some or all of the other components other than the soluble carbohydrates. For example, a state in which soluble carbohydrates obtained by crushing or enzymatically hydrolyzing an edible plant are contained in the edible plant in the presence of some or all of the other components other than the soluble carbohydrates, optionally after concentration, filtration, sterilization, etc., is exemplified.

[0034] In addition, soluble carbohydrates that are incorporated into the composition in a state where they are contained in edible plants may specifically be incorporated into the composition in the form of beans or edible plants or processed products thereof containing soluble carbohydrates (for example, beet powder, sweet corn powder, almond powder, mango powder, or sweet potato powder, which contain a certain proportion or more of the soluble carbohydrate sucrose), but they may also be incorporated into the composition in the form of unrefined or roughly purified fruit juice (for example, date juice, particularly roughly refined date juice that is not a clear juice) containing soluble carbohydrates together with other natural ingredients (components other than soluble carbohydrates, more preferably soluble components other than soluble carbohydrates such as polyphenols and soluble dietary fiber), or in the form of unrefined or roughly refined starch syrup containing soluble carbohydrates obtained by enzymatically hydrolyzing starch in edible plants together with other components other than soluble carbohydrates, and are impregnated into the beans and / or millet or edible plants. In the present invention, the proportion of refined soluble carbohydrates in the total soluble carbohydrate content of the puffed food composition is preferably 50% by mass or less, calculated on a dry mass basis, from the viewpoint that trace amounts of nutrients and the like are lost during the production process of refined soluble carbohydrates, and more preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and even more preferably 10% by mass or less, and particularly preferably no refined soluble carbohydrates are used. The refined soluble carbohydrates are not particularly limited, but it is preferred that the content of refined sucrose, refined fructose, and refined glucose is less than the above-mentioned specified amount. Furthermore, the above-mentioned specified amount may be satisfied in step (i).

[0035] The content of soluble carbohydrates in the puffed food composition of the present invention is determined based on the "available carbohydrates (glucose, fructose)" in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan." It can be determined by adding up the measured values ​​obtained by comparing the content with that of standard monosaccharides or oligosaccharides (2 to 10 sugars) of known concentration using high performance liquid chromatography in accordance with the method for measuring sugars (sugars, galactose, sucrose, maltose, lactose and trehalose) in the blood.

[0036] [Edible plants] In addition to the aforementioned beans and / or millet, the puffed food composition of the present invention may contain edible plants selected from cereals (particularly rice, wheat, and barley, which are major cereals not included in millet), potatoes, nuts and seeds, vegetables, and fruits. These edible plants may be used alone or in any combination of two or more. These edible plants may be used as is or after various processes (e.g., drying, heating, removing bitterness, peeling, removing nuts and seeds, ripening, salting, peel processing, etc.). The classification of edible plants can be determined based on the entire plant, including both edible and inedible parts. The content of these edible plants can be appropriately determined within a range that does not impair the objectives of the present invention.

[0037] Any type of grain may be used as long as its edible and / or inedible portions contain dietary fiber (particularly insoluble dietary fiber). Examples include, but are not limited to, amaranth, foxtail millet, oats, barley, millet, quinoa, wheat, rice, sugarcane, buckwheat, corn (maize), Job's tears, barnyard millet, fonio, and sorghum. Among these, the miscellaneous grains described below are preferred, such as oats or corn (particularly sweet corn). The content of these grains can be, for example, in the range of 1% to 50% by mass in terms of dry mass. More specifically, the content is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, even more preferably 9% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more. The upper limit is not particularly limited, but is preferably 50% by mass or less, and more preferably 40% by mass or less.

[0038] Any type of potato may be used as long as its edible and / or inedible parts contain dietary fiber (particularly insoluble dietary fiber). Examples include, but are not limited to, Jerusalem artichoke, konjac, sweet potato, taro, water yam, hoopoe, potato, Chinese yam, Chinese yam, Japanese yam, water yam, cassava, yacon, taro, Chinese yam, purple yam, and yam. Among these, sweet potato and purple yam are preferred, with sweet potato being particularly preferred. The content of these can be, for example, in the range of 1% to 50% by mass in terms of dry mass. More specifically, it is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, even more preferably 9% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more. There is no particular upper limit, but it is preferably 50% by mass or less, more preferably 40% by mass or less.

[0039] Nuts and seeds may be of any type, as long as they contain dietary fiber (particularly insoluble dietary fiber) in their edible and / or inedible parts. Examples include, but are not limited to, almonds, hemp, linseed, perilla, cashew nuts, pumpkin seeds, torreya, ginkgo nuts, chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, Japanese chestnuts, horse chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts. Among these, almonds, cashew nuts, pumpkin seeds, macadamia nuts, pistachios, hazelnuts, and coconuts are preferred, with almonds, cashew nuts, pumpkin seeds, and hazelnuts being more preferred. The content of these nuts and seeds can be, for example, from 1% to 50% by mass in terms of dry mass. More specifically, it is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, even more preferably 9% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more. There is no particular upper limit, but it is preferably 50% by mass or less, more preferably 40% by mass or less.

[0040] Vegetables may be of any type as long as they contain dietary fiber (particularly insoluble dietary fiber) in their edible and / or inedible parts. Examples include, but are not limited to, artichokes, chives, angelica tree, asparagus, aloe, melon, green beans, udo, tomyo, snow peas, snap peas, okra, turnip, pumpkin, mustard greens, cauliflower, chrysanthemum, cabbage, cucumber, wild onion, swiss cabbage, watercress, arrowroot, kale, burdock, komatsuna, mustard greens, shishito peppers, perilla, cowpeas, garland chrysanthemum, ginger, Chinese radish, sugukina, zucchini, parsley, celery, tatsoi, radish, takana, bamboo shoots, onion, chicory, and bok choy. Examples of suitable herbs include chili peppers, tomatoes, eggplants, turnips, bitter melon, chives, carrots, Chinese cabbage, bok choy, basil, parsley, beets (beetroot), bell peppers, butterbur, broccoli, loofah, spinach, horseradish, mizuna, mitsuba, myoga, bean sprouts, cucumbers, mulukhiyah, lily of the valley, mugwort, shallots, arugula, rhubarb, lettuce, lotus root, scallions, wasabi, bracken, plantain (psyllium), herbs (coriander, sage, thyme, basil, oregano, rosemary, mint, lemongrass, dill, etc.), etc. Among these, carrots, pumpkins, cabbage, kale, paprika, beets (beetroot), broccoli, spinach, onions, burdock, lotus root, and tomatoes are preferred. The content ratio thereof can be, for example, in the range of 1% by mass or more and 50% by mass or less in terms of dry mass. More specifically, it is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, even more preferably 9% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more. There is no particular upper limit, but it is preferably 50% by mass or less, more preferably 40% by mass or less.

[0041] Any type of fruit may be used as long as its edible and / or inedible parts contain dietary fiber (especially insoluble dietary fiber). Examples include, but are not limited to, acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (iyokan, satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, date palm (date), pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc. Among these, avocado, strawberry, berry, citrus fruit, mango, pineapple, grape, apple, etc. are preferred, with citrus fruit, mango, pineapple, and dates being particularly preferred. The content ratio can be, for example, in the range of 1% by mass or more and 50% by mass or less, calculated on a dry mass basis. More specifically, it is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, even more preferably 9% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more. There is no particular upper limit, but it is preferably 50% by mass or less, more preferably 40% by mass or less.

[0042] Among the above-mentioned edible plants, from the viewpoint of achieving a significant effect of the effects of the present invention, the edible plant in the present invention is preferably one or more selected from sweet corn, beetroot, almond, mango, sweet potato, and date, which contain a predetermined amount or more of both soluble carbohydrates and dietary fiber (particularly insoluble dietary fiber). Furthermore, these edible plants may be used as they are, or in the form of dried and ground products (powder), or in the form of squeezed juice. Specifically, dried and ground products may be used in the form of quinoa powder, oat powder, millet powder, beetroot powder, sweet corn powder, almond powder, mango powder, or sweet potato powder, and squeezed juice may be used in the form of mango juice or date juice. Furthermore, the above requirement may be satisfied in step (i).

[0043] [Edible parts of dried foodstuffs and parts of edible plants containing dietary fiber] The puffed food composition of the present invention preferably contains, in addition to the edible portions of beans and / or millet, a localized portion of dietary fiber (a sum of soluble and insoluble dietary fiber) from an edible plant, resulting in a favorable solid composition with improved adhesion to teeth during mastication. Specifically, the total content of the edible portions of beans and / or millet and the localized dietary fiber portion of an edible plant in the puffed food composition of the present invention, preferably the total content of the edible portions of beans and the localized dietary fiber portion of an edible plant, particularly the total content of the edible portions of beans and the localized dietary fiber portion of a bean, can be, for example, from 10% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but is usually 100% by mass or less, 97% by mass or less, 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less.

[0044] It is also preferred that the food product contains a specific proportion of at least one of the following dietary fiber-containing parts from edible plants: bean seed coat, psyllium seed coat, and millet bran. Furthermore, the dietary fiber-containing part may be an insoluble dietary fiber-containing part, and it is also preferred that the total content of the edible parts of beans and / or millet and the insoluble dietary fiber-containing part of edible plants is the above-mentioned proportion. Specifically, the puffed food composition of the present invention preferably contains a legume dietary fiber-containing portion (seed coat portion) in addition to the edible portion, resulting in a solid composition with improved adhesion to teeth during mastication. Specifically, the total content of the legume edible portion and legume dietary fiber-containing portion in the puffed food composition of the present invention can be, for example, in the range of 10% to 100% by mass, calculated as dry mass. More specifically, the lower limit is 10% by mass or more, calculated as dry mass. Preferably, the content is 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. Meanwhile, the upper limit of the content is not particularly limited, but is typically 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less.

[0045] Furthermore, the puffed food composition of the present invention preferably contains a dietary fiber-containing portion (bran portion) of the cereal in addition to the edible portion of the cereal, thereby improving adhesion to teeth during mastication and resulting in a favorable solid composition. Specifically, the total content of the edible portion of the cereal and the dietary fiber-containing portion of the cereal in the puffed food composition of the present invention can be, for example, in the range of 10% to 100% by mass, calculated as dry mass. More specifically, the lower limit is 10% by mass or more, calculated as dry mass. Preferably, the content is 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. Meanwhile, the upper limit of the content is not particularly limited, but is typically 100% by mass or less, 97% by mass or less, or 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less. It is further preferred that the edible parts of the beans and / or millet and the dietary fiber-containing parts of the edible plants are both contained in the form of finely divided beans and / or millet.

[0046] Furthermore, the puffed food composition of the present invention preferably contains a predetermined proportion or more of the seed coat of plantago ovata (sometimes referred to as plantago ovata seed coat or psyllium husk), a commonly edible wild plant, as a dietary fiber-containing portion of the edible plant. It also preferably contains a predetermined proportion or more of the seed coat of plantago ovata that has been enzyme-treated (specifically, preferably with cellulase and / or pectinase and / or xylanase, and particularly preferably with at least pectinase or xylanase) as described below. For example, the content can be in the range of 0.1% to 20% by mass. Specifically, the lower limit is preferably 0.1% by mass or more, calculated on a dry mass basis. More preferably, the content is 0.2% by mass or more, and even more preferably 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is usually not limited, but may be preferably 20% by mass or less, more preferably 10% by mass or less, further 7.5% by mass or less, or 5% by mass or less. When using raw materials that have been treated with enzymes such as cellulase, pectinase, or xylanase, only one of these may be used; however, treatment with at least pectinase or xylanase is preferred. Furthermore, when treating with pectinase, it is preferable to use a combination of pectinase and cellulase. For compositions that undergo microbial fermentation, enzyme treatment can be carried out in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or an insoluble dietary fiber-containing raw material that has been previously treated with the enzyme can be used. In particular, using the seed coat of plantain (sometimes called psyllium seed coat or psyllium husk), a commonly edible wild plant, treated with the enzyme is preferred, as this produces a good puffed product. Furthermore, the dough composition in step (i) described below preferably contains psyllium seed coat in the above proportions, and more preferably uses a combination of edible parts of beans and / or cereals and psyllium seed coat. A fermented leavened food composition in which the dough composition is subjected to a fermentation process is particularly preferred. Furthermore, the above-mentioned requirement may be satisfied in step (i). Although there is no problem with psyllium husk or enzyme-treated psyllium husk if it is simply subjected to high-temperature treatment, high-temperature kneading treatment (such as extruder treatment at temperatures above 100°C) may cause stickiness, which may reduce processing suitability or change the texture. Therefore, it is preferable that the fermented leavened food composition contains psyllium husk or enzyme-treated psyllium husk so as to satisfy the above-mentioned requirement, and more specifically, it is preferable that the above-mentioned requirement be satisfied in step (i) of the production of the fermented leavened food composition.

[0047] In the present invention, the dietary fiber-rich portion of an edible plant refers to the portion of the food material where dietary fiber (i.e., the sum of soluble dietary fiber and insoluble dietary fiber) is localized, specifically, the portion having a higher dietary fiber content than the edible portion of the food material, and in a dry state, the portion has a dietary fiber content that is more preferably 1.1 times or more, even more preferably 1.2 times or more, even more preferably 1.3 times or more, even more preferably 1.4 times or more, even more preferably 1.5 times or more, even more preferably 1.6 times or more, even more preferably 1.7 times or more, even more preferably 1.8 times or more, even more preferably 1.9 times or more, and even more preferably 2.0 times or more that of the edible portion. For example, in beans, the seed coat (particularly the insoluble dietary fiber localized portion) has a dietary fiber content relatively higher than that of the edible portion (cotyledon), and in cereals, the bran (particularly the insoluble dietary fiber localized portion) has a dietary fiber content relatively higher than that of the edible portion. Furthermore, the seed coat (sometimes called psyllium seed coat or psyllium husk) of plantain, a commonly eaten wild plant, is a dietary fiber localized portion (particularly the soluble dietary fiber and insoluble dietary fiber localized portion). In particular, the psyllium seed coat is preferred from a nutritional standpoint because it contains soluble dietary fiber in addition to insoluble dietary fiber.

[0048] Furthermore, the dietary fiber content of a dietary fiber-containing portion of an edible plant can be, for example, greater than 10% by mass and less than 50% by mass, calculated on a dry mass basis. Specifically, the dietary fiber content is preferably greater than 10% by mass, more preferably greater than 11% by mass, even more preferably greater than 12% by mass, even more preferably greater than 13% by mass, even more preferably greater than 14% by mass, even more preferably greater than 15% by mass, even more preferably greater than 16% by mass, even more preferably greater than 17% by mass, even more preferably greater than 18% by mass, even more preferably greater than 19% by mass, and even more preferably greater than 20% by mass. There is no particular upper limit, but it is preferably 50% by mass or less. Furthermore, the dietary fiber-containing portion of an edible plant in the present invention may be a part of the "edible portion" of a foodstuff (e.g., the seed coat of a legume) or a "non-edible portion," as described below, but it is preferred that the dietary fiber-containing portion of an edible plant be a part of the "edible portion." Furthermore, when the puffed food composition of the present invention contains a dietary fiber-containing portion (seed coat portion) of micronized beans, the content can be, for example, in the range of 0.01% by mass to 10% by mass in terms of dry mass. Specifically, the lower limit is preferably 0.01% by mass or more in terms of dry mass. Among these, 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.06% by mass or more, even more preferably 0.07% by mass or more, and particularly preferably 0.08% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but is preferably 10% by mass or less, more preferably 5% by mass or less. Furthermore, the dough composition of step (i) described below preferably contains bean seed coat portions in the above proportions. It is more preferable to use a combination of the edible portion of beans and / or millet with the bean seed coat portion, and it is even more preferable to use a combination of the edible portion of beans with the bean seed coat portion. It is particularly preferable that the dietary fiber-containing portion contains both the psyllium seed coat portion and the bean seed coat portion. The dietary fiber-containing portion may be an insoluble dietary fiber-containing portion that satisfies the above-mentioned requirements.

[0049] Furthermore, in the pulses and / or millet grains used in the present invention, the edible parts and dietary fiber-containing parts of edible plants (particularly the insoluble dietary fiber-containing parts or the inedible parts) may be derived from different types of edible plants. However, from the viewpoint of flavor consistency, it is preferable to include edible parts and dietary fiber-containing parts (particularly the insoluble dietary fiber-containing parts or the inedible parts) derived from the same type of edible plant. Furthermore, it is preferable to include edible parts and dietary fiber-containing parts (particularly the insoluble dietary fiber-containing parts or the inedible parts) derived from the same edible plant. In other words, by using part or all of the edible parts and part or all of the dietary fiber-containing parts (particularly the insoluble dietary fiber-containing parts or the inedible parts) derived from the same edible plant, such edible plants can be utilized without waste. Therefore, it is preferable to use dietary fiber-containing parts derived from the same type of edible plant as the edible parts of the pulses and / or millet grains. Specifically, when using the edible parts of beans, it is preferable to use the parts of beans that contain dietary fiber (especially the seed coat part, which is the part that contains insoluble dietary fiber), and when using the edible parts of millet, it is preferable to use the parts of millet that contain dietary fiber (especially the bran part, which is the part that contains insoluble dietary fiber).

[0050] The compositions of the present invention can also contain "inedible parts" of dried vegetables, dried grains (particularly dried millet), dried potatoes, dried beans, and dried fruits. In the present invention, the "inedible parts" of dried vegetables, dried grains (particularly dried millet), dried potatoes, dried beans, and dried fruits refer to parts of edible plants that are not normally suitable for consumption or that would be discarded in normal eating habits, while the "edible parts" refer to the entire edible plant excluding the discarded parts (inedible parts). In particular, in the case of edible plants containing thick dietary fiber layers or hairy fungi, these parts are poorly edible and often discarded due to poor compatibility with other foods. However, the present invention can advantageously use inedible parts containing such thick dietary fiber layers or hairy fungi. Specific examples of "inedible parts" are shown in Table 1.

[0051] Examples of inedible parts of edible plants include the skins, seeds, cores, and pomace of the various edible plants and beans mentioned above. Among these, but not limited to, the skins, seeds, cores, and pomace of corn (e.g., sweet corn), peppers, pumpkins, beets, broccoli, spinach, carrots, kale, soybeans (especially edamame), peas, broad beans, tomatoes, rice, onions, cabbage, apples, grapes, sugarcane, and citrus fruits (e.g., Satsuma mandarins and yuzu) are preferably used in the present invention because they retain a wealth of nutrients. Specific examples of inedible parts of edible plants include, but are not limited to, the bracts, pistils, and cobs (cores) of corn (e.g., sweet corn), pepper seeds and stalks, pumpkin seeds and pulp, beet skins, broccoli stems and leaves, spinach bases, carrot root tips and petiole bases, kale petiole bases, soybean (edamame) pods, pea pods, broad bean seed coats and pods, tomato stalks, rice husks, onion skins (protective leaves), basal plate and heads, cabbage cores, apple cores, grape skins and seeds, sugarcane pomace, and citrus fruit skins, seeds, and pulp (e.g., Satsuma mandarins, Yuzu, etc.). It is preferable that the inedible parts do not contain harmful substances to the human body to an extent that they affect the human body.

[0052] The parts and proportions of the inedible parts of the beans and edible plants used in the present invention are readily understood by those skilled in the art who handle the 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 used as the parts and proportions of the inedible parts. Table 1 below lists examples of edible plants and their "discarded parts" and "discard rates" (i.e., the parts and proportions of the inedible parts) listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0053] [Table 1]

[0054] In order to maximize the effectiveness of the effects of the present invention, the proportion of the inedible parts of the beans or edible plants in the puffed food composition can be, for example, in the range of 1% by mass to 90% by mass, calculated as dry mass. Specifically, the lower limit is preferably 1% by mass or more, calculated as dry mass. Of these, 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and particularly preferably 8% by mass or more. The upper limit is not particularly limited, but is more preferably 90% by mass or less, more preferably 80% by mass or less, and particularly preferably 70% by mass or less.

[0055] In addition to the beans and miscellaneous grains, the puffed food composition of the present invention may contain grains (rice, wheat, and barley, which are major grains not included in miscellaneous grains), potatoes, nuts, seeds, vegetables, and fruits, as well as processed products thereof (e.g., fruit juices and dried, ground powders). From the viewpoint of the effectiveness of the effects of the present invention, the total content of these ingredients, as a proportion of the puffed food composition, can be, for example, in the range of 0% to 90% by mass, calculated on a dry mass basis. More specifically, it is preferably 0% by mass or more, more preferably 5% by mass or more, more preferably 7% by mass or more, and particularly preferably 10% by mass or more. The upper limit is not particularly limited, but is preferably 90% by mass or less, 80% by mass or less, or 60% by mass or less, calculated on a dry mass basis. In addition, the beans, grains (including miscellaneous grains), potatoes, nuts, vegetables, and fruits contained therein are preferably dried, and more preferably dried and pulverized (powdered). The particle diameter d of the powder after agitation (after ultrasonic treatment) 50can be, for example, in the range of 0.3 μm or more and less than 500 μm. More specifically, it is preferably less than 500 μm, more preferably 450 μm or less, even more preferably 400 μm or less, even more preferably 350 μm or less, even more preferably 300 μm or less, even more preferably 250 μm or less, even more preferably 200 μm or less, even more preferably 150 μm or less, even more preferably 100 μm or less, even more preferably 90 μm or less, even more preferably 80 μm or less, even more preferably 70 μm or less, even more preferably 60 μm or less, and even more preferably 50 μm or less. The particle diameter d after agitation (after ultrasonic treatment) 50 The lower limit is not particularly limited, but is usually 0.3 μm or more, preferably 1 μm or more, more preferably 5 μm or more, and even more preferably 10 μm or more. In addition, when the aforementioned micronized materials are used, the micronized materials may be bound together in the final puffed composition while maintaining their shape, or the micronized materials in the dough composition may be melted and mixed together in the puffed composition during processing. In addition, the above-mentioned requirement may be satisfied in step (i).

[0056] [Characteristics related to particle size] The puffed food composition of the present invention contains insoluble dietary fiber in the form of microparticles or microparticle complexes. Such microparticles may be formed solely from one or more types of insoluble dietary fiber, or may be formed from one or more types of insoluble dietary fiber and one or more other ingredients.

[0057] Furthermore, in the puffed food composition of the present invention, at least a portion of the aforementioned microparticles containing insoluble dietary fiber aggregate to form complexes that can be disintegrated by disturbance of the puffed food composition dispersion. By containing insoluble dietary fiber in such a complex state, the puffed food composition of the present invention achieves an airy texture that is less likely to stick to teeth. Unless otherwise specified, in the present invention, ultrasonic treatment of the puffed food composition dispersion is assumed as a typical example of external disturbance that disintegrates the microparticle complex. In the present invention, "ultrasonic treatment" refers to a process in which ultrasonic waves with a frequency of 40 kHz and an output of 40 W are applied to the measurement sample for 3 minutes, unless otherwise specified.

[0058] The puffed food composition of the present invention contains a complex of microparticles containing insoluble dietary fiber, and by adjusting various physical properties, such as the particle size of the microparticles and complexes, within the ranges described below before and after agitating the dispersion of the puffed food composition, an airy texture that does not stick to the teeth is achieved. Although the reason for this is unknown, it is thought that the dietary fibers form a complex in the puffed food composition with a characteristic shape, as if multiple strands of fiber were twisted together, and that this complex exerts various effects.

[0059] In particular, the puffed food composition of the present invention contains a large number of relatively resistant, tightly bonded microparticle complexes when the dispersion is not disturbed, i.e., before ultrasonic treatment, whereas when the dispersion is disturbed, i.e., after ultrasonic treatment, some or all of the microparticle complexes are disrupted into individual microparticles. Therefore, various parameters related to particle size change depending on the degree of disruption before and after ultrasonic treatment.

[0060] In the present invention, the "particle size" is measured on a volume basis unless otherwise specified. Furthermore, in the present invention, the "particle" is a concept that includes not only individual fine particles but also fine particle complexes formed by aggregation of such fine particles, unless otherwise specified.

[0061] (Number-based average diameter) The "number-based mean diameter" in the present invention is a mean diameter calculated from a hypothetical number distribution assuming that all particles in the dry powder of the present invention are spherical, and is expressed as Σ(v / d 2 ) / Σ(v / d 3 ) (d: representative value for each particle size channel, v: volumetric percentage for each channel), and its value differs significantly from the volumetric mean diameter. Its characteristic is that its value is small in compositions with a relatively large number of fine particles, so it is an index that reflects the inclusion of fine particles in addition to the particle complex structure (typically defined by the post-disturbance d90 value) formed in the final composition. Furthermore, a composition with such characteristics can be obtained by using an edible plant powder with a number-based mean diameter similar to that of the composition as a raw material. In the present invention, from the viewpoint of formability, it is preferable that the number-based mean diameter of a sample obtained by ultrasonically treating a 2% by weight aqueous dispersion of the puffed food composition using a laser diffraction particle size analyzer with distilled water as the measurement solvent be equal to or less than a predetermined value. Specifically, assuming that all particles are spherical, if the number-based mean diameter of the particles of the puffed food composition in the 2% by weight aqueous dispersion exceeds 30 μm, the airy texture is likely to be lost. Therefore, for example, it can be set to a range of more than 0.1 μm and less than 30 μm. More specifically, it is preferably 30 μm or less, more preferably 25 μm or less, more preferably 20 μm or less, more preferably 18 μm or less, more preferably 15 μm or less, more preferably 13 μm or less, and more preferably 10 μm or less. There is no particular lower limit, but it is preferably more than 0.1 μm, more preferably more than 2.0 μm, and more preferably more than 4.0 μm. In addition, the above requirement may be satisfied in step (i).

[0062] (Maximum particle size characteristics) Furthermore, in the puffed food composition of the present invention, particles having a maximum particle size of a predetermined value or more before the dispersion of the puffed food composition is agitated, i.e., before ultrasonic treatment, are included to impart an airy texture and suppress adhesion to teeth. Specifically, if the maximum particle size of the particles in a 2% by mass aqueous dispersion of the puffed food composition of the present invention before agitation, i.e., before ultrasonic treatment, is less than 300 μm, the airy texture is not easily perceived. Therefore, the maximum particle size before agitation can be set, for example, in the range of 300 μm to 2000 μm. Specifically, the lower limit is 300 μm or more. Among these, a particle size of 350 μm or more, or even 400 μm or more, or 500 μm or more, or 600 μm or more, or 700 μm or more, or 800 μm or more, or 900 μm or more, or 1000 μm or more, and particularly 1100 μm or more is preferred. On the other hand, the upper limit of the maximum particle size of the particles in the 2% by mass aqueous dispersion of the puffed food composition of the present invention before agitation, i.e., before ultrasonic treatment, is not particularly limited, but is preferably 2000 μm or less, and more preferably 1700 μm or less. In addition, the above requirement may be satisfied in step (i).

[0063] (Reduction rate of 90% cumulative particle diameter (d90) when ultrasonic treatment is performed in a 2% by mass aqueous dispersion of puffed food composition) In the puffed food composition of the present invention, when a 2% by mass aqueous dispersion of the puffed food composition is subjected to ultrasonic treatment, the particle size d90 reduction rate (sometimes referred to as the d90 reduction rate upon agitation, the d90 reduction ratio upon agitation, or the d90 disintegration rate) is preferably at least a predetermined value, as this provides an airy texture and reduces adhesion to teeth. Specifically, it is preferred that the ratio (d90 before agitation - d90 after agitation) / d90 before agitation is at least a predetermined value. The particle size d90 is determined by measuring the 90% cumulative diameter in a 2% by mass aqueous dispersion of the puffed food composition before agitation (i.e., before ultrasonic treatment) or after agitation (i.e., after ultrasonic treatment). As mentioned above, d90 before and after disturbance is measured on a volume basis (volume-weighted distribution), and therefore indicates a composition characteristic in which a large number of particles (typically complexed particles) are contained among the particles in the entire composition. A d90 reduction rate of a certain level or more indicates a characteristic in which the composition contains complexes with weak binding strength. For example, the d90 reduction rate (disintegration rate) of the puffed food composition of the present invention in a 2% by mass aqueous dispersion of the puffed food composition upon ultrasonic treatment can be in the range of 10% to 300%. More specifically, a lower limit of 10% or more for the d90 reduction rate (disintegration rate) of the puffed food composition of the present invention in a 2% by mass aqueous dispersion of the puffed food composition upon ultrasonic treatment is preferred, as this allows for the formation of a sufficiently strong complex and the effects of the present invention to be more pronounced. Of these, 14% or more, even 16% or more, even 18% or more, and particularly 20% or more are preferred. On the other hand, the upper limit of the d90 reduction rate of the puffed food composition of the present invention in a 2% by mass aqueous dispersion of the puffed food composition upon ultrasonic treatment is not particularly limited, but is preferably 90% or less, and more preferably 80%, 70% or less, 65% or less, or 60% or less. Furthermore, the above requirement may be satisfied in step (i).

[0064] The particle diameter d90 is defined as the particle diameter at which, when the particle diameter distribution is divided into two at a certain particle diameter, the ratio of the cumulative value of the particle frequency % on the larger side to the cumulative value of the particle frequency % on the smaller side is 10:90.

[0065] (Number-based mean diameter reduction rate when ultrasonic treatment is performed in a 2% by mass aqueous dispersion of puffed food composition) In the puffed food composition of the present invention, when a 2% by mass aqueous dispersion of the puffed food composition is subjected to ultrasonic treatment, the number-based mean diameter reduction rate (sometimes referred to as the number-based mean diameter reduction rate upon perturbation or the number-based mean diameter reduction rate upon perturbation) is preferably below a predetermined value, as this results in a composition with a favorable texture. Specifically, the ratio of "(number-based mean diameter before perturbation - number-based mean diameter after perturbation) / number-based mean diameter before perturbation" is preferably below a predetermined value. The number-based mean diameter is obtained by measuring the number-based mean diameter in a 2% by mass aqueous dispersion of the puffed food composition before perturbation (i.e., before ultrasonic treatment) or after perturbation (i.e., after ultrasonic treatment). A number-based mean diameter reduction rate below a certain value indicates that the composition contains a certain amount of relatively small particles that are not complexed. For example, the number-based average particle diameter reduction rate in a 2% by mass aqueous dispersion of the puffed food composition of the present invention upon ultrasonic treatment can be in the range of 0% to 60%. More specifically, the upper limit of the number-based average particle diameter reduction rate in a 2% by mass aqueous dispersion of the puffed food composition of the present invention upon ultrasonic treatment is preferably 60% or less. Of these, 55% or less, and even more preferably 50% or less, is preferred. Meanwhile, the lower limit of the number-based average particle diameter reduction rate in a 2% by mass aqueous dispersion of the puffed food composition of the present invention upon ultrasonic treatment is not particularly limited, but is preferably 0% or more, and more preferably 10% or more.

[0066] (Method for measuring particle size) The particle size of particles in the dispersion of the puffed food composition of the present invention after agitation, i.e., after ultrasonic treatment, is measured under the following conditions. First, distilled water is used as the solvent during measurement, as it is less likely to affect the structure of the sample during measurement of the puffed food composition described below. That is, the dispersion of the puffed food composition is preferably a 2% by mass aqueous dispersion of the puffed food composition. The laser diffraction particle size analyzer used for the measurement is a laser diffraction particle size analyzer with a measurement range of at least 0.02 μm to 2000 μm using the laser diffraction scattering method. For example, a Microtrac MT3300 EX2 system from Microtrac-Bell Corporation is used, and the measurement application software used is, for example, DMSII (Data Management System version 2, Microtrac-Bell Corporation). When using the above-mentioned measuring device and software, prior to measurement, the software's clean button is pressed to perform cleaning, and then the software's Setzero button is pressed to perform zero adjustment. The sample is then directly loaded using the sample loading function until the sample concentration falls within the appropriate range. For undisturbed samples (i.e., samples not subjected to ultrasonic treatment), the concentration is adjusted to within the appropriate range within two sample loadings after sample introduction, and the measurement result is immediately measured using laser diffraction at a flow rate of 60% for a measurement time of 10 seconds. On the other hand, when measuring samples after disturbance (i.e., samples that have been ultrasonically treated), ultrasonic treatment is performed using the above-mentioned measuring device after sample introduction, followed by measurement. In this case, the unsonicated sample is introduced, the concentration is adjusted to within the appropriate range by sample loading, and then ultrasonic treatment is performed by pressing the ultrasonic treatment button in the software. After three degassing treatments, the sample is loaded again. After confirming that the concentration is still within the appropriate range, the measurement result is immediately measured using laser diffraction at a flow rate of 60% for a measurement time of 10 seconds. Measurement parameters include, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0067] Unless otherwise specified, the sample used for measuring the particle size of particles in the dispersion of the puffed food composition of the present invention is prepared by immersing 1 g of the puffed food composition sample in 50 g of distilled water at approximately 80°C, leaving it to stand for approximately 5 minutes, then stirring and suspending it well with a spatula, and passing the solution through an 8-mesh (ASTM E11-04) sieve with a mesh size of 2.36 mm and a wire diameter of 1.0 mm (2% by mass aqueous dispersion).

[0068] Furthermore, when determining the various particle sizes of particles in the dispersion of the expanded food composition of the present invention, the particle size distribution for each channel (CH) is measured, and then the particle size for each measurement channel listed in Table 2 below is used as a standard. Specifically, the frequency of particles that are equal to or smaller than the particle size specified for each channel in Table 2 below and larger than the particle size specified for the channel with the next larger number (for the largest channel in the measurement range, the lower limit particle size for measurement) is measured for each channel in Table 2 below, and the particle frequency % for each channel is calculated using the total frequency of all channels within the measurement range as the denominator (this is also referred to as the "particle frequency % for XX channel"). For example, the particle frequency % for one channel represents the frequency % of particles equal to or smaller than 2000.00 μm and larger than 1826.00 μm. In particular, the maximum particle size is determined by measuring the particle frequency % for each of the 132 channels in Table 2 below, and then determining the particle size of the channel with the largest particle size among the channels with the highest particle frequency %. In other words, when the maximum particle size of particles in a dispersion of a puffed food composition in the present invention is measured using a laser diffraction particle size analyzer, the measurement conditions are as follows: distilled water is used as the measurement solvent, and the particle size of the target with an upper measurement limit of 2000.00 μm and a lower measurement limit of 0.021 μm is measured immediately after the sample is added.

[0069] [Table 2]

[0070] [Monosaccharides] In the present invention, "monosaccharides" refer to carbohydrates that have been reduced to their simplest structure by hydrolysis. Examples of monosaccharides include, but are not limited to, glucose, xylose, mannose, galactose, arabinose, lyxose, and fructose.

[0071] When the puffed food composition of the present invention is a non-fermented puffed food composition in which a dough composition is not fermented (e.g., a product prepared using an extruder), the ratio of monosaccharide content to soluble carbohydrate content in the puffed food composition is preferably low, not only from the viewpoint of formability but also from the viewpoint of suppressing discoloration during compression molding under heated conditions of 60°C or higher. For example, it can be in the range of 0% to 30% by mass. More specifically, this ratio is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, and particularly preferably 15% by mass or less, calculated on a dry mass basis. On the other hand, the lower limit is not particularly limited, but is preferably 0% by mass or more, preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, and even more preferably 5% by mass or more. The puffed food composition may also satisfy the above-mentioned requirements. Furthermore, in fermented leavened food compositions that are heated at a relatively lower temperature than non-fermented leavened food compositions, the lower limit may be 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, and the upper limit may be 100% by mass or less, or 95% by mass or less.

[0072] Furthermore, when the puffed food composition is a non-fermented, leavened food composition in which the dough composition is not subjected to a fermentation process (e.g., a product prepared using an extruder), the total content of glucose and fructose, among the monosaccharides listed above, relative to the soluble carbohydrate content in the puffed food composition of the present invention can be, for example, in the range of 0% to 30% by mass, calculated on a dry mass basis. More specifically, 30% by mass or less is preferred, 25% by mass or less is more preferred, 20% by mass or less is even more preferred, and 15% by mass or less is particularly preferred. On the other hand, the lower limit is not particularly limited, but is 0% by mass or more, preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, and even more preferably 5% by mass or more. The puffed food composition may also satisfy the above-mentioned requirements. Furthermore, in fermented leavened food compositions that are heated at a relatively lower temperature than non-fermented leavened food compositions, the lower limit may be 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, and the upper limit may be 100% by mass or less, or 95% by mass or less.

[0073] Furthermore, it is preferable that the ratio of oligosaccharides (sugars consisting of 2 to 10 monosaccharides bonded together) to the soluble carbohydrate content of the puffed food composition of the present invention (particularly a non-fermented puffed food composition in which the dough composition is not subjected to a fermentation process) is at least a certain level, because this not only improves formability but also improves suitability for compression molding under heated conditions of 60°C or higher. For example, it can be in the range of 1.0% to 40% by mass. More specifically, the lower limit is 1.0% by mass or more, preferably 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, and particularly preferably 5.0% by mass or more, calculated on a dry mass basis. On the other hand, the upper limit is not particularly limited, but is 40% by mass or less, preferably 35% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, even more preferably 20% by mass or less, and even more preferably 15% by mass or less. In addition, the above provision may be satisfied in stage (i).

[0074] The ratio of the total glucose and fructose content to the soluble carbohydrate content in the puffed food composition of the present invention is measured using high performance liquid chromatography in accordance with the method described in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan."

[0075] [density] The expanded composition of the present invention preferably has a density (sometimes referred to as "bulk density" or "density specific gravity") of less than a predetermined value after expansion. Specifically, the density (bulk density) of the composition of the present invention is, for example, 0.04 g / cm 3 Super 1.0g / cm 3 More specifically, the upper limit is preferably less than 1.00 g / cm 3 It is preferable that the density is less than 0.90 g / cm 3 Below that, even 0.85g / cm 3 Below that, even 0.80 g / cm 3 Below that, even 0.75g / cm 3 Below that, even 0.70 g / cm 3 Below 0.65g / cm 3 The lower limit is not particularly limited, but from the viewpoint of maintaining the shape, it is preferably 0.04 g / cm 3 More than 0.05 g / cm is preferred. 3 Above that, an additional 0.08g / cm 3 More than 0.10g / cm 3 or more, and even 0.12 g / cm 3 or more, and even 0.15 g / cm 3 or more, and 0.17 g / cm 3 or more, and even 0.20 g / cm 3 or more, and 0.24 g / cm 3 Above, especially 0.27g / cm 3It is more preferable that the density is equal to or greater than this. The density of the composition in the present invention can be measured by a method similar to apparent bulk specific gravity. Specifically, the density of a puffed food composition can be measured by dividing the weight of the composition by the volume of an imaginary rectangular parallelepiped of the smallest volume inscribed in the composition, which is calculated by dividing the mass of the composition by the apparent bulk volume of the composition (the total volume of the "volume of the composition itself," the "volume of pores on the surface of the composition that communicate with the outside," the "volume of internal voids," and the "voids formed between the imaginary rectangular parallelepiped of the smallest volume inscribed in the composition on the outside of the composition"). For example, an approximate measurement can be made by gently placing about 100 g of a sample into a dry 250 mL measuring cylinder (minimum graduation unit: 2 mL) without compacting it. The density value is calculated by the "specific gravity (density of water at 4°C under atmospheric pressure: 0.999 972 g / cm 3 Since the specific gravity is approximately equal to the value of "the ratio of the density of a substance to the mass of the substance," it may be specified as a unitless number, with the numerical value in the above definition being used.

[0076] [Dry basis moisture content] The moisture content (dry weight moisture content) of the puffed food composition of the present invention refers to the total amount of moisture remaining in the composition after puffing, including the moisture content of the raw materials and the moisture content added separately. This content, expressed as a percentage of the total mass of the puffed food composition (dry weight moisture content, where the weight of the sample excluding water is taken as 100), can be, for example, in the range of 0% to 50% by mass. Specifically, it is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, and particularly preferably 20% by mass or less. There is no particular lower limit, but it is preferably 0% by mass or more.

[0077] Dry weight moisture content is measured by the vacuum heating and drying method, following the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, by heating to 90°C. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has already been brought to constant weight and weighed (W1). The weighing container is then placed, either with the lid removed or with the top open, in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (specifically 90°C) at atmospheric pressure. The door is then closed, and the vacuum pump is turned on to dry the sample at the predetermined reduced pressure for a set period of time. The vacuum pump is then stopped, and dry air is pumped in to return the sample to atmospheric pressure. The weighing container is then removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the dry weight moisture content (% by mass) is calculated using the following formula:

[0078] [Number 1] Moisture (g / 100g)=(W1-W2) / (W2-W0)×100

[0079] (Wherein, W0 represents the mass (g) of the weighing vessel brought to a constant weight, W1 represents the mass (g) of the weighing vessel containing the sample before drying, and W2 represents the mass (g) of the weighing vessel containing the sample after drying.)

[0080] [Oils and fats] The puffed food composition of the present invention may contain one or more types of fats and oils. The proportion of fats and oils can be, for example, between 0% and 50% by mass in terms of dry mass. More specifically, it is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, and particularly preferably 20% by mass or less. The lower limit is not particularly limited, but is preferably 0% by mass or more. When two or more types of fats and oils are contained, the combination and ratio of the two or more types of fats and oils can be arbitrary. Examples of fats and oils include edible fats and oils, various fatty acids, and foods made from these. However, edible fats and oils are preferably used. The edible fats and oils may be those contained in food ingredients, but adding edible fats and oils other than those of the food ingredients is preferable because they blend better with the food ingredients. When adding edible fats and oils other than those of the food ingredients, it is preferable to adjust the amount of such edible fats and oils so that they account for 10% by mass or more, preferably 30% by mass or more, of the total fat and oil content of the puffed food composition. In the present invention, "total fat content" refers to the mass ratio of the total fat content in a puffed food composition (i.e., the total fat content, including not only the fats and oils added during the preparation of the puffed food composition but also the fats and oils contained in the raw food materials and other optional ingredients) to the entire puffed food composition. The total fat content is measured using a chloroform-methanol mixture extraction method in accordance with the method described in the "Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015)."

[0081] Specific examples of edible oils and fats include sesame oil, rapeseed oil, high oleic acid rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, high oleic acid sunflower oil, safflower oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, flavor oil, coconut oil, grapeseed oil, peanut oil, almond oil, avocado oil, cocoa butter, salad oil, canola oil, and animal fats and oils such as MCT (medium-chain triglycerides), diglycerides, hardened oils, interesterified oils, milk fat, and beef tallow. Edible oils and fats that are liquid at room temperature (20°C), such as sesame oil, olive oil, rapeseed oil, soybean oil, sunflower oil, rice oil, coconut oil, and palm oil, are particularly preferred, and from the standpoint of flavor, olive oil, coconut oil, and rapeseed oil are more preferred. It is also preferable to adjust the amount of liquid edible oils and fats used so that the proportion of the liquid edible oils and fats is 10% by mass or more, preferably 30% by mass or more, further 50% by mass or more, 70% by mass or more, or 90% by mass or more of the total oil and fat content of the puffed food composition. Specific examples of foods made from various fatty acids include butter, margarine, shortening, fresh cream, and soy milk cream (e.g., Fuji Oil Co., Ltd.'s "Kokurimu" (registered trademark)). The above requirement may also be met in step (i).

[0082] [Other conditions] From the viewpoint of adhesion to teeth, it is preferable that the puffed food composition of the present invention is not a product prepared by deep frying, in which the puffed food composition is fried or stir-fried in heated oil or fat.

[0083] From the viewpoint of simplifying the production process, the puffed food composition of the present invention is preferably prepared using an extruder, which will be described in detail later in the description of the method for producing a puffed food composition.

[0084] Furthermore, from the viewpoint of achieving a more pronounced effect of the present invention, the puffed food composition of the present invention preferably contains the seed coat portion, which is the portion of the legume where dietary fiber is localized. Note that the seed coat portion of legumes does not refer to the sheath containing the bean, but refers to the membrane-like skin covering the surface of the bean itself. The seed coat portion of legumes can be separated from the legumes using a general peeling machine or the like. Note that the seed coat portion of legumes may be obtained by using legumes with seed coat portions attached, or by separately using seed coat portions separated from legumes.

[0085] Furthermore, in the pulses and / or millet used in the present invention, the edible parts and dietary fiber-containing portions of edible plants may be derived from different types of pulses and millet, respectively. However, from the viewpoint of uniformity of flavor, it is preferable that the edible parts and dietary fiber-containing portions are derived from the same type of edible plant. Furthermore, it is preferable that the edible parts and dietary fiber-containing portions are derived from the same pulses and / or millet. In other words, by using part or all of the edible parts and part or all of the dietary fiber-containing portions derived from the same pulses and / or millet, it is possible to utilize the pulses and / or millet without waste, and the dietary fiber-containing portions can be enjoyed deliciously because they have a strong, characteristic aroma inherent to pulses. It is particularly preferable that the dietary fiber-containing portions are insoluble dietary fiber-containing portions.

[0086] Furthermore, among pulses, it is preferable to include powdered seed coat portions (parts containing dietary fiber) from pulses having seed coat portions (such as soybeans and peas) because this results in a solid composition with a good flavor (flavor release). The powdered seed coat portions of dried pulses and the residue (such as cotyledon portions) remaining after removing the seed coat portions from the edible portions may be derived from different types of pulses, but from the viewpoint of uniformity of flavor, they are preferably derived from the same type of pulses, and even more preferably from the same individual pulses. Furthermore, the powdered seed coat portions of dried pulses and the residue remaining after removing the seed coat portions from the edible portions may be crushed separately and used, or whole dried pulses having seed coat portions may be crushed, or the seed coat portions of dried pulses and / or the residue remaining after removing the seed coat portions from the edible portions may be crushed together and used. In particular, it is preferable to contain the seed coat of peas as legumes.

[0087] (Other ingredients) In addition to the various ingredients described above, the puffed food composition of the present invention may contain one or more other ingredients, such as seasonings, oils and fats, food additives, nutritional ingredients, and binders.

[0088] Examples of nutritional components include vitamins (niacin, pantothenic acid, biotin, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, etc.), animal proteins derived from meat, milk, eggs, etc., lipids (n-3 fatty acids such as α-linolenic acid, EPA, DHA, etc., n-6 fatty acids such as linoleic acid and arachidonic acid, etc.), dietary fiber, polyphenols, and other functional components. The content of the nutritional components can be appropriately set depending on the type of nutritional component, as long as it does not interfere with the object of the present invention.

[0089] However, it is preferable that the puffed food composition of the present invention substantially does not contain a binder. Examples of binders include animal protein-containing ingredients such as eggs and milk, and extracts thereof; orthophosphates such as monosodium phosphate and dipotassium phosphate; and polymeric phosphates such as sodium polyphosphate and sodium metaphosphate. The puffed food composition of the present invention can achieve the effect of reducing scattering during consumption without using such binders. Furthermore, from the perspective of providing quality that satisfies health-conscious consumers, it is desirable to limit the use of such binders. In particular, eggs and / or milk are specified as specified ingredients under the "Food Labeling Standards" (Cabinet Office Ordinance No. 10 of 2015) and are also designated as allergens in other countries. Therefore, from the perspective of consumers who do not want allergens, a composition that is substantially free of eggs or milk is preferable, and a composition that is substantially free of both eggs and milk is most preferable. In this case, "substantially free" means that the product does not contain an amount that would have an effect as an allergen. For example, this means that the product does not contain the total protein content of specific raw materials that are subject to labeling under Japan's "Food Labeling Standards" (Cabinet Office Ordinance No. 10 of 2015). More specifically, this means that the content is less than 10 ppm, which is the allergen labeling standard (more preferably, less than 1 ppm, which is the lower limit of the general measurement method).

[0090] Specifically, the puffed food composition of the present invention preferably contains no more than 5% by weight of the binder, particularly egg- and / or milk-derived components, of the total puffed food composition, more preferably no more than 3%, even more preferably no more than 1%, and even more preferably substantially 0% by weight. In the present invention, egg- and / or milk-derived components include, for example, eggs and / or milk listed in Appendix 1 of the "Labeling for Foods Containing Allergens" appendix to the "Food Labeling Standards" (Dietary Table No. 139). Specifically, this refers to dairy products such as chicken eggs, duck eggs, and quail eggs, processed chicken eggs, raw milk, milk, and processed milk, cream, butter, cheese, ice cream, condensed milk, milk powder, cream powder, whey powder, fermented milk, lactic acid bacteria drinks, and dairy drinks, as well as foods made primarily from milk or dairy products.

[0091] Furthermore, the puffed food composition of the present invention preferably contains, on a dry mass basis, 1.0 mass or less, more preferably 0.5 mass or less, even more preferably 0.1 mass or less, and particularly preferably substantially none (specifically, less than 10 ppm, the allergen labeling standard, and particularly less than 1 ppm, the lower limit of commonly used measurement methods) or none of any one of the so-called food additives selected from emulsifiers, colorants, and thickening stabilizers (e.g., those listed as "colorants," "thickening stabilizers," or "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)). Furthermore, it is more preferable that the content of any two of these components is typically 1.0 mass or less, more preferably 0.5 mass or less, even more preferably 0.1 mass or less, and particularly preferably substantially none (specifically, less than 10 ppm, the allergen labeling standard, and particularly less than 1 ppm, the lower limit of commonly used measurement methods). Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, particularly 0.5 mass% or less, even 0.1 mass% or less, and particularly substantially none (specifically, less than 10 ppm, which is the allergen labeling standard, and particularly less than 1 ppm, the lower limit of common measurement methods) or none. In particular, it is more preferable that the content of food additives is usually 1.0 mass or less, particularly 0.5 mass% or less, even 0.1 mass% or less, and particularly none. In addition, the above-mentioned requirement may be satisfied in step (i).

[0092] Furthermore, in the puffed food composition of the present invention, cellulose as a food additive (cellulose obtained by acid hydrolysis or alkaline oxidative decomposition and having a substantially constant degree of polymerization; typically, the degree of polymerization is 100 to 300, and examples of commercially available products include Avicel (Asahi Kasei)) preferably accounts for 5% by mass or less of the total puffed food composition, more preferably 3% by mass or less, even more preferably 1% by mass or less, and particularly preferably substantially 0% by mass.

[0093] Examples of seasonings and food additives include soy sauce, miso, alcohol, salt, artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, iodine, and phosphorus, etc.), flavorings, spices, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), dextrin, cyclodextrin, and acids. Examples of suitable additives include antioxidants (e.g., tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (e.g., glycerin fatty acid ester, saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, sugars (glucose, sucrose (sucrose), fructose, glucose-fructose corn syrup, fructose-glucose corn syrup), sugar alcohols (xylitol, erythritol, maltitol), etc.

[0094] In order to provide a quality that satisfies health-conscious consumers, it is particularly desirable that the puffed food composition of the present invention be substantially free of food additives (for example, substances used as food additives that are listed in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)). Specifically, the puffed food composition of the present invention preferably contains no more than 5% by mass of food additives, calculated on a dry mass basis, of the total puffed food composition, more preferably no more than 3% by mass, even more preferably no more than 1% by mass, and even more preferably substantially 0% by mass. The content of seasonings can be appropriately determined depending on the type of seasoning, as long as it does not impede the objectives of the present invention.

[0095] (Other ingredients) The puffed food composition of the present invention may contain other ingredients in addition to the aforementioned beans and / or cereals and edible plants. The other ingredients specifically refer to ingredients and fillings larger than 2000 μm (2 mm) that are not subject to laser diffraction particle size distribution measurement. Examples of such other ingredients include plant-based ingredients, microbial ingredients, and animal-based ingredients, and any of these may be used. These ingredients may be used alone or in any combination of two or more. These ingredients may be used as is or after various processes (e.g., drying, heating, removing bitterness, peeling, deseeding, ripening, salting, peel processing, etc.). The content of the other ingredients may be appropriately determined depending on their type, as long as it does not impair the objectives of the present invention. Furthermore, the above-mentioned requirement may be satisfied in step (i).

[0096] [Method of producing puffed food composition] The method for producing the puffed food composition of the present invention is not particularly limited, and any method can be used as long as a puffed food composition that satisfies the various requirements described above can be obtained. For example, the puffed food composition of the present invention can be efficiently produced by mixing the ingredients of the puffed food composition of the present invention, such as beans and edible plants, with other ingredients and other components that are optionally used to prepare a dough composition, and then expanding the air bubbles inside the dough composition.

[0097] More specifically, for example, the method for producing a puffed food composition containing beans and an edible plant includes the following steps (i) to (ii). (i) A step of preparing a dough composition that satisfies all of the following (1) to (5). (1) The edible parts of finely ground beans and / or cereals and the parts of edible plants containing dietary fiber account for 10% by mass or more on a dry mass basis. (2) Contains 5% or more by mass of starch on a dry mass basis (3) The dietary fiber content (especially insoluble dietary fiber) is 3% by mass or more on a dry mass basis. (4) The protein content is 4% by mass or more on a dry mass basis. (5) The soluble carbohydrates contained in one or more edible plants selected from beans, cereals, potatoes, nuts, vegetables, and fruits are 2% by mass or more, calculated on a dry mass basis. (ii) A step of expanding the air bubbles inside the dough composition of (i).

[0098] (Step (i)) In step (i), the beans and edible plants are mixed with other food ingredients and other components that are optionally used, and the contents of dietary fiber (particularly insoluble dietary fiber), starch, soluble carbohydrates, and protein are adjusted so that they fall within the above-mentioned ranges.

[0099] In the present invention, from the viewpoint of ease of handling, it is preferable to use beans and edible plants, and optionally other food materials, that are beans and edible plants that have been dried in advance, i.e., dried food materials.

[0100] As a method for drying food ingredients, any method generally used for drying foods can be used. Examples include sun drying, shade 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, oil drying, etc. 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 causes only a small change in the color and flavor inherent to the food ingredients and can control aromas other than food (e.g., burnt odor).

[0101] Furthermore, edible plants and other optional food ingredients may be pre-pulverized before use. The means of pulverization are not particularly limited, and any temperature or pressure may be used during the process. Examples of pulverization equipment include blenders, mixers, mills, kneaders, pulverizers, disintegrators, and grinders, but any of these may be used, and either dry or wet pulverization may be used. The specific compositions of raw materials such as edible plants, dietary fiber (particularly insoluble dietary fiber), starch, and protein are as described above.

[0102] In step (i), the previously dried legumes and edible plants, i.e., dried food ingredients, may be used in the form of a granular raw material composite that has been granulated by kneading and optionally dried. The size of the granular composite is not particularly limited, but it is preferably one of the sizes described below in [Pre-puffed Dough Composition of the Puffed Food Composition of the Present Invention].

[0103] (Step (ii)) In step (ii), the air bubbles in the dough composition obtained in step (i) are expanded to obtain a composition with an airy texture. More specifically, step (ii) can be a method for producing a puffed food composition comprising steps (I) and (II). Step (I): Kneading the composition (i) under pressure at a temperature of 100°C or higher. Step (II) A step of returning the composition of (I) to atmospheric pressure at a temperature of 100°C or higher.

[0104] (Stage (I)) In step (I), the dough composition obtained in step (i) is kneaded under pressure at a temperature of 100°C or higher. Kneading the dough composition under such high-temperature and pressure conditions promotes the formation of complexes of dietary fiber (particularly insoluble dietary fiber), starch, protein, etc., making it easier to control the dough composition to achieve the desired properties. Furthermore, this temperature is preferably high enough not to burn the dough composition.

[0105] The kneading temperature can be, for example, in the range of 100°C or higher to 300°C or lower. More specifically, the lower limit is usually 100°C or higher, but is preferably 105°C or higher, further preferably 110°C or higher, and particularly preferably 115°C or higher. By setting the lower limit temperature during kneading as described above, the puffed food composition can be made to have an airy texture without being sticky. In particular, for beans, a temperature of 140°C or higher is preferable. On the other hand, the upper limit temperature during kneading is usually 300°C or lower, 250°C or lower, further preferably 200°C or lower, further preferably 190°C or lower, further preferably 180°C or lower, further preferably 170°C or lower, further preferably 165°C or lower, further preferably 160°C or lower, and particularly preferably 155°C or lower. By setting the upper limit temperature during kneading as described above, the puffed food composition can be made to have an airy texture without being too hard.

[0106] The pressure during kneading can be, for example, in the range of 0.1 MPa to 50 MPa. More specifically, the lower limit is usually 0.1 MPa or more, preferably 0.3 MPa or more, more preferably 0.5 MPa or more, even more preferably 1 MPa or more, even more preferably 2 MPa or more, and even more preferably 3 MPa or more. On the other hand, the upper limit of the pressure during kneading can be appropriately determined based on requirements such as the pressure resistance of the pressure equipment, but can be, for example, 50 MPa or less.

[0107] The kneading time may be determined appropriately based on the kneading temperature and pressure, the size of the kneading vessel, etc., but can generally be set within a range of, for example, 0.5 minutes to 60 minutes. More specifically, the lower limit of the kneading time is usually 0.5 minutes or more, preferably 0.8 minutes or more, more preferably 1 minute or more, and even more preferably 2 minutes or more. On the other hand, the upper limit of the kneading time can be set within 60 minutes, preferably within 30 minutes, and even more preferably within 15 minutes.

[0108] (Stage (II)) In step (II), the composition after step (I) is returned to atmospheric pressure while the composition temperature is 100°C or higher. The temperature in step (II) can be, for example, in the range of 100°C to 300°C. More specifically, the lower limit is usually 100°C or higher, but is preferably 105°C or higher, further preferably 110°C or higher, and particularly preferably 115°C or higher. The upper limit is not particularly limited, but is usually 300°C or lower, 250°C or lower, further preferably 200°C or lower, further preferably 190°C or lower, further preferably 180°C or lower, further preferably 170°C or lower, further preferably 165°C or lower, further preferably 160°C or lower, and particularly preferably 155°C or lower. By reducing the pressure of the composition while maintaining the composition temperature at a certain level or higher, the water in the composition rapidly evaporates, making the composition more likely to expand. Therefore, it is preferable to quickly release the composition after step (I) from pressurized conditions to atmospheric pressure while maintaining the composition at a predetermined temperature or higher.

[0109] The temperature and pressure conditions when the pressure is returned to normal pressure are not particularly limited as long as they can promote the expansion of the composition, but in general, the temperature in step (II) is preferably equal to or lower than the temperature in step (I), and more preferably is lowered by 10°C or more from the temperature in step (I). The temperature decrease may also be achieved by rapidly evaporating the water in the composition in step (II) to remove heat from the composition.

[0110] (Extruder) The puffed food composition of the present invention can be produced by the production method of the present invention described above, but it is preferable to use an extruder for the kneading process under high temperature conditions (steps (I) and (II)). That is, if steps (I) and (II) are carried out using an extruder, it is not necessary to control the pressure conditions to satisfy the above range, and it is also possible to efficiently adjust and maintain the temperature conditions within the above range. Therefore, by using an extruder, it is possible to efficiently and simply produce the puffed food composition of the present invention.

[0111] The type of extruder is not particularly limited, but is preferably one that can perform each process from adding water, kneading, heating, cooling, and extrusion molding in one unit. Specifically, either a single-screw extruder or a twin-screw extruder can be used, but from the viewpoint of industrial productivity, it is preferable to use a twin-screw extruder.

[0112] When the production method of the present invention is carried out using an extruder, the conditions are as follows.

[0113] In step (i), the raw materials for preparing the dough composition are put into an extruder and mixed. Usually, the solid materials such as the raw material micronized edible plants are put into the extruder first, followed by water.

[0114] The residence time of the input raw material in the extruder (residence time in the barrel from when it is input into the barrel until it is discharged from the discharge port) can be adjusted appropriately taking into consideration the internal volume of the barrel, the internal pressure of the barrel, etc., and is not particularly limited, but can be, for example, in the range of 0.5 minutes or more and 60 minutes or less. More specifically, from the viewpoint of further enhancing the effects of the present invention, the residence time is usually 0.5 minutes or more, preferably 0.8 minutes or more, more preferably 1 minute or more, even more preferably 2 minutes or more, and even more preferably 3 minutes or more, and is usually 60 minutes or less, preferably 30 minutes or less, and even more preferably 15 minutes or less.

[0115] The feed flow rate of the raw material fed into the extruder is not particularly limited and may be adjusted appropriately taking into consideration the barrel internal volume, residence time, internal barrel pressure, etc. For example, it can be in the range of 0.06 kg / hour (hr) to 1000 kg / hour (hr). More specifically, it is usually 0.06 kg / hour (hr) or more, preferably 0.1 kg / hour (hr) or more, more preferably 0.2 kg / hour (hr) or more, and even more preferably 0.3 kg / hour (hr) or more, and usually 1000 kg / hour (hr) or less, preferably 800 kg / hour (hr) or less, more preferably 600 kg / hour (hr) or less, and even more preferably 400 kg / hour (hr) or less.

[0116] The amount of water added to the extruder can be adjusted appropriately depending on the desired physical properties of the dough composition. However, it is preferable to add an appropriate amount of water in addition to the moisture contained in the raw materials, such as beans and / or grains, so that the dough composition in step (i) has a predetermined dry-weight moisture content (the moisture content calculated by subtracting the weight of water from the dough composition as the denominator, with the weight of the water-free sample taken as 100). For example, the dry-weight moisture content can be in the range of 3% to 100% by mass. More specifically, the lower limit of the dry-weight moisture content of the dough composition is preferably 3% by mass or more, more preferably 5% by mass or more, even more preferably 7% by mass or more, and particularly preferably 10% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, even more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0117] In step (I), the dough composition is kneaded under high temperature and pressure using an extruder. The temperature conditions during kneading are as described above, but it is preferable that the temperature for the majority of the residence time in the extruder barrel is within the above temperature range. The pressure conditions during kneading are also as described above, but when kneading is performed using an extruder, the above pressure conditions are usually met, so pressure control is usually not necessary. The screw rotation speed of the extruder during the kneading process is not particularly limited and can be set to general conditions. For example, it is desirable to set it within the range of 50 to 1000 rpm (for example, about 250 rpm).

[0118] In step (II), the composition kneaded under high-temperature and pressurized conditions is returned to normal pressure by, for example, extrusion molding at normal pressure while maintaining the temperature. This causes the water in the composition to expand and evaporate all at once, resulting in puffing, allowing for the efficient and simple production of a puffed food composition in which the particle sizes before and after the perturbation are controlled within the above-mentioned range. Furthermore, the puffed food composition of the present invention is formed into a desired shape during or after the puffing treatment in step (II), and has the property that the puffed composition can be easily compressed and molded after puffing. In particular, since the composition can be molded without any problems even after the puffing treatment, the present invention includes a processed puffed food composition in a compressed and molded state. Specifically, examples include puffed food composition processed products obtained by filling the internal space of a puffed food composition molded into a shape that allows the contents to be filled inside the composition, such as a bag or tube, with the contents, and then sealing the opening by crimping, and puffed food composition processed products in which multiple shapes of puffed food compositions are integrated together by crimping.

[0119] (Stage (III)) The method for producing a puffed food composition may also be such that step (ii) comprises steps (III) to (IV). Step (III) is a step of yeast fermenting the dough composition of step (i) and / or mixing a leavening agent therein. Step (IV) is a step of baking the dough of step (III). Specifically, in step (III), the dough composition obtained in step (i) is preferably heated or fermented with yeast to increase the volume, resulting in a composition with an airy texture.

[0120] The leavening agent in step (III) can be added under any conditions by a method known in the art. Typically, baking powder is used. Baking powder contains baking soda, which generates carbon dioxide gas, as a base (gas-generating agent), and an acidic agent as an auxiliary agent to aid in the decomposition of the baking soda. Leavening agents include fast-acting (instant-acting) agents that generate a large amount of gas at low temperatures, slow-acting agents that generate a large amount of gas only after the temperature reaches a high level, intermediate agents between fast-acting and slow-acting agents, and long-lasting agents that can withstand long heating times for slow baking. Any of these leavening agents may be used.

[0121] The fermentation method for the fermentation treatment in step (III) is not particularly limited and can be carried out under any conditions using methods known in the art. Typically, the dough composition is mixed with yeast and maintained at a predetermined temperature for a predetermined period of time. Examples of fermentation yeast include, but are not limited to, sake yeast, baker's yeast, brewer's yeast, and wine yeast. The fermentation temperature is also not limited, but can be, for example, between 0°C and 60°C. More specifically, it is usually 0°C or higher, preferably 4°C or higher, and even more preferably 10°C or higher. The upper limit is not particularly limited, but can be usually 60°C or lower, preferably 50°C or lower. The fermentation time is also not limited, but can be, for example, between 30 minutes and 36 hours. More specifically, it is usually 30 minutes or higher, preferably 60 minutes or higher, and usually 36 hours or shorter, preferably 24 hours or shorter. The amount of the yeast added can be adjusted as desired depending on the fermentation temperature and time, but can be between 0.01% and 10% by mass in terms of dry mass in the dough composition. More specifically, the lower limit is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, and particularly preferably 0.4% by mass or more. The upper limit is not particularly limited, but is usually 10% by mass or less, preferably 8% by mass or less, more preferably 6% by mass or less, even more preferably 4% by mass or less, still more preferably 3% by mass or less, and particularly preferably 2% by mass or less.

[0122] (Step (IV)) The baking method in (Step (IV)) is not particularly limited, but a waffle plate for a hot sandwich maker that sandwiches and bakes dough, or an oven range with a heating function can be used.

[0123] In (Step (IV)), when a waffle plate for a hot sandwich maker is used, the composition is baked at a temperature of 100°C or higher. For example, the temperature can be in the range of 100°C or higher and 200°C or lower. More specifically, the lower limit of the temperature is usually 100°C or higher, preferably 105°C or higher, further preferably 110°C or higher, and particularly preferably 115°C or higher. The upper limit is not particularly limited, but is usually 200°C or lower.

[0124] In (Step (IV)), when an oven range is used, the composition is baked at a temperature of 100°C or higher. For example, the temperature can be in the range of 100°C or higher and 240°C or lower. More specifically, the lower limit of the temperature is usually 100°C or higher, preferably 105°C or higher, further preferably 110°C or higher, and particularly preferably 115°C or higher. The upper limit is not particularly limited, but is usually 240°C or lower.

[0125] The present invention also includes a method for compression molding a puffed food composition at a predetermined temperature or higher, and a puffed food composition processed product obtained by this method. Specifically, the present invention includes a method in which, in producing a puffed food composition processed product, step (V) is performed after step (ii). That is, the present invention includes a method in which, as step (V), the composition is compression molded at a temperature ranging from 60°C to less than 100°C. More specifically, the present invention includes a method in which the composition after puffing is compression molded at a temperature of 60°C or higher (more preferably 70°C or higher, even more preferably 80°C or higher; the upper limit is not particularly limited, but is usually less than 100°C). Furthermore, when compressing the composition, the pressure applied to the opening of the composition, two or more compositions, or the composition and contents other than the compositions, while in contact with each other, is sufficient to reduce the volume of the composition by, for example, more than 0% and not more than 50% before and after compression due to the compression of the composition associated with compression molding. This is particularly preferred in the case where compositions are compressed together (i.e., the opening of the composition or the two or more compositions are compressed while in contact with each other), as this allows for more robust compression molding. More specifically, the pressure applied to the opening of the composition or the two or more compositions, while in contact with each other, is sufficient to reduce the volume by 50% or less (more preferably 40% or less, even more preferably 30% or less, even more preferably 20% or less, and even more preferably 10% or less; the lower limit is not particularly limited, but is usually greater than 0%). The pressure applied to compress the composition during compression is not particularly limited, but is preferably 1 MPa or more. The upper limit is also not particularly limited, but is preferably 100 MPa or less. The time required for compression is also not particularly limited, but is preferably 1 second or more. The upper limit is also not particularly limited, but is preferably 100 seconds or less.

[0126] Furthermore, it is preferable that the d90 after disturbance (which has the same meaning as the measured value when ultrasonic treatment is performed or the measured value after ultrasonic treatment) increases by a predetermined rate or more before and after the puffing treatment in step (ii) (i.e., the increase rate defined as "(d90 after disturbance in the composition after puffing treatment - d90 after disturbance in the dough composition before puffing treatment) / d90 after disturbance in the dough composition before puffing treatment" is a certain value or more). For example, the difference between the swelling ratios before and after the swelling treatment in step (ii) can be in the range of 40% to 1000%. More specifically, this difference between the swelling ratios before and after the swelling treatment in step (ii) is typically 40% or more, preferably 45% or more, even 50% or more, and particularly preferably 55% or more, 60% or more, 65% or more, or 70% or more. The reason for this is unclear, but the swelling treatment may result in a strong starch structure due to gelatinization. The upper limit is not particularly limited, but can be, for example, typically 1000% or less, 700% or less, or 350% or less. In the present invention, unless otherwise specified, "before the swelling treatment" refers to the state of the dough composition in step (i), and "after the swelling treatment" refers to the state of the puffed composition after step (ii) is completed.

[0127] Furthermore, it is preferable that the decrease in d90 (disintegration rate) in a 2% by mass aqueous dispersion of the puffed food composition during the ultrasonic treatment before and after the puffing treatment in step (ii) increases by a predetermined rate or more (i.e., the increase rate defined as "(disintegration rate in the composition after the puffing treatment - disintegration rate in the dough composition before the puffing treatment) / disintegration rate in the dough composition before the puffing treatment" is a certain value or more). For example, the change in the swelling ratio before and after the swelling treatment in step (ii) can be in the range of more than 30% and not more than 1000%. More specifically, the change in the swelling ratio before and after the swelling treatment in step (ii) is preferably usually more than 30%, particularly more than 35%, even more preferably more than 40%, and particularly preferably more than 45%, or more than 50%, or more than 55%, or more than 60%. The reason for this is unclear, but there is a possibility that a strong starch structure is created by gelatinization during the swelling treatment. The upper limit is not particularly limited, but can be, for example, usually not more than 1000%, or not more than 700%.

[0128] Furthermore, it is preferable that the number-based mean diameter increases by a predetermined rate or less when the ultrasonic treatment is performed before and after the puffing treatment in step (ii) (i.e., the increase rate defined as "(number-based mean diameter after disturbance in the composition after puffing treatment - number-based mean diameter after disturbance in the dough composition before puffing treatment) / number-based mean diameter after disturbance in the dough composition before puffing treatment" is a certain value or less). For example, the change in the content of starch before and after the expansion treatment in step (ii) can be in the range of more than 0% to 60% or less. More specifically, this value is usually 60% or less, more preferably 55% or less, and even more preferably 50% or less, before and after the expansion treatment in step (ii). The reason for this is unclear, but it is possible that the favorable texture is achieved by maintaining fine particles in addition to the strong starch structure generated by the processing during the expansion treatment. The lower limit is not particularly limited, but can be, for example, usually more than 0% or 10% or more.

[0129] [Food containing the puffed food composition of the present invention] The present invention also includes foods containing the puffed food composition of the present invention. Specific examples include, but are not limited to, confectionery, rice crackers, nutrition bars in which the puffed food composition of the present invention is kneaded into the dough, puffed food compositions (puffs, etc.) in which contents other than puffed materials (such as chocolate) are enclosed inside a puffed food composition molded into a shape such that the contents can be filled into the internal space formed by the composition, such as a bag or a tube (corresponding to the internal space of the bag or the internal space penetrating the tube), and puffed food compositions formed into a bag shape by pressing the edges of two puffed materials molded into a flat shape. Examples of such puffed food compositions include: content-filled puffed food compositions (bread, bread-like foods, sandwiches, etc.) in which contents other than the puffed material (such as egg salad, vegetables, or sausages) are enclosed in the internal space (corresponding to the internal portion of the bag); and content-sandwiched puffed food compositions (bread, bread-like foods, sandwiches, etc.) in which contents other than the puffed material (such as egg salad, vegetables, or sausages) are filled into V- or U-shaped grooves in a puffed food composition, and the puffed food composition and contents are then manually or mechanically compressed and molded. Furthermore, the puffed food compositions may also include content-sandwiched puffed food compositions (bread, bread-like foods, sandwiches, etc.) in which contents other than the puffed material (such as egg salad, vegetables, or sausages) are filled into V- or U-shaped grooves in a dough composition, and the dough composition expands during a subsequent processing step (e.g., a baking step) to compress the puffed material and contents together, ultimately integrating them.

[0130] [Pre-puffed dough composition of the puffed food composition of the present invention] From the viewpoint of productivity, it is preferable to use the dough composition described in step (i) in the form of a granular composite of a predetermined size or larger formed from the above-mentioned materials, i.e., micronized pulses and / or cereals and / or one or more edible plants selected from cereals, potatoes, nuts, vegetables, and fruits. Specifically, for example, pulses and edible plants are mixed with other optional food ingredients and other components, and the granular composite is granulated by kneading. This allows for stable production during extruder processing. The granular composite may optionally be dried after granulation.

[0131] The granular composite is characterized by a specific mesh-on and / or mesh-pass granular composite fraction obtained by sieve fractionation. In the present invention, "mesh-on" refers to a granular composite fraction that remains on a sieve of a specific size, and "mesh-pass" refers to a granular composite fraction that passes through a sieve of a specific size. The content of each fraction is measured by fractionating the granular composite through sieves with different mesh openings. For example, "50 mesh-on" refers to a granular composite fraction that remains on a 50-mesh sieve, and "0.1 mesh-pass 50 mesh-on" refers to a granular composite fraction that passes through a 0.1-mesh sieve but remains on a 50-mesh sieve. In the present invention, "mesh" is a unit of measurement for the density of wire mesh, sieves, filters, etc., and represents the number of meshes per inch. For example, "1 mesh on (pass)" means a granular complex fraction that is retained on (passes through) a sieve with an opening size of 2.50 centimeters, "0.1 mesh on (pass)" means a granular complex fraction that is retained on (passes through) a sieve with an opening size of 25.0 centimeters, and "50 mesh on (pass)" means a granular complex fraction that is retained on (passes through) a sieve with an opening size of 300 micrometers.

[0132] Specifically, the wire thickness and mesh spacing of the mesh-on are determined by the values ​​specified in USA Standard Testing Sieves ASTM Specifications E 11-04 (for example, 50 mesh corresponds to "No. 50" specified under "Alternative" in "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series" in the same document, and 1 mesh corresponds to "1.00"), or values ​​equivalent thereto. 100 g of a sample (20°C) containing the granular composite to be measured is spread evenly on sieves stacked on top of each other in order of increasing mesh size, from the largest to the smallest, and the size can be measured by vibrating the sieves with a load that does not change the size of the composition until the weight of the fraction on each sieve becomes constant.

[0133] The size of the granular composite fraction of the present invention can be, for example, in the range of 50 mesh on to 0.1 mesh pass. More specifically, a lower limit of 50 mesh on is usually preferred because it stabilizes the feed rate during the kneading treatment. Of these, 42 mesh on, more preferably 36 mesh on, even more preferably 30 mesh on, even more preferably 26 mesh on, even more preferably 22 mesh on, and particularly preferably 18 mesh on. On the other hand, the upper size limit of the granular composite of the present invention is not particularly limited, but is usually 0.1 mesh pass, more preferably 0.5 mesh pass, and even more preferably 1 mesh pass.

[0134] Furthermore, it is preferable to contain a granular composite fraction of this size (e.g., a fraction of 50 mesh on 0.1 mesh pass size) in a range of, for example, 10% by mass to 100% by mass of the entire dough composition in terms of dry mass, since this stabilizes the feed rate during the kneading process. More specifically, it is preferably 10% by mass or more, particularly 20% by mass or more, further 30% by mass or more, further 40% by mass or more, further 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or even 90% by mass or more. There is no particular upper limit, but it is usually 100% by mass or less, preferably less than 100% by mass. [Example]

[0135] The present invention will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense.

[0136] [Preparation of puffed food composition samples] Puffed food composition samples of Comparative Examples and Test Examples were prepared using the materials shown in Tables 3 to 6 below. The grains, potatoes, nuts, vegetables, and fruits used were those that contained a large amount (1% by mass or more) of soluble carbohydrates (sucrose) in the form contained in edible plants, and also contained other natural ingredients (ingredients other than soluble carbohydrates). Specifically, yellow peas (a type of legume) (containing 0.1% by mass of seed coat, which is a part where insoluble dietary fiber is located), yellow peas (without seed coat), chickpeas (containing 1% by mass of seed coat, which is a part where insoluble dietary fiber is located), white kidney beans (containing 2% by mass of seed coat, which is a part where insoluble dietary fiber is located), broad beans (containing 0.1% by mass of seed coat, which is a part where insoluble dietary fiber is located), white peas (containing 1% by mass of seed coat, which is a part where insoluble dietary fiber is located), and mung beans (containing 0.1% by mass of seed coat, which is a part where insoluble dietary fiber is located), which are all types of legumes. The dried products of quinoa, millet, oats, sweet corn (all edible and inedible parts), beetroot (all edible and inedible parts), cabbage (all edible and inedible parts), almonds, mangoes, and sweet potatoes were dried to a water activity of at least 0.95 and then powdered. The edible parts of each food ingredient were those typically consumed (parts other than the inedible parts), and the inedible parts of some foods were the root tip, skin, and petiole of beetroot, the cob of cabbage, and the cob of sweet corn, respectively.The resulting dry powder was mixed appropriately with rice starch powder, a type of processed food plant product primarily consisting of starch; brown rice powder; wheat flour, primarily consisting of protein; rapeseed oil, a type of fat; date juice, beet juice, banana juice, and persimmon juice, which are processed food plants containing soluble carbohydrates and contain a large amount (1% by mass or more) of the soluble carbohydrates (sucrose) contained in edible plants as well as other natural components (components other than soluble carbohydrates); psyllium husk powder treated with an enzyme (Amano Enzyme Co., Ltd.'s Pectinase G "Amano") to localize dietary fiber from vegetables (plantain); refined sucrose, a type of refined carbohydrate; cellulose powder, a type of insoluble dietary fiber; baker's yeast for producing a bread-like composition; and sodium bicarbonate according to the ingredient composition ratios shown in Tables 3 to 6. Water was then added appropriately to achieve the "moisture content (% by mass) on a dry basis" shown in the tables to prepare dough compositions. For Test Examples 1 to 7, Comparative Example 8, Test Examples 9 to 22, Comparative Examples 23 to 25, Test Example 26, Test Example 27, Comparative Example 28, and Comparative Example 29, the dough composition was kneaded using an extruder under pressure at a temperature of 100°C or higher (Step (I)), and then returned to normal pressure at a temperature of 100°C or higher (Step (II)), thereby expanding the air bubbles inside the dough composition. Specifically, a twin-screw extruder manufactured by Suehiro Co., Ltd. was used as the extruder, and the prepared dough was kneaded under pressure at a temperature of 100°C or higher to an outlet temperature of 120°C (I), and then the composition of (I) was extruded under normal pressure at a temperature of 100°C or higher to rapidly reduce the pressure around the composition (II), and the moisture inside the composition was vaporized to perform a puffing process, thereby preparing a puffed food composition. The pressure during the pressurized kneading was appropriately adjusted to a pressure (specifically, 1 MPa or higher) that would allow the puffing process to be performed using the pressure difference with atmospheric pressure. In addition, for Test Example 31, sodium bicarbonate was mixed as a baking powder as a leavening agent in an amount of 0.5% by dry mass (III) with the prepared dough composition, and the dough was placed between a mold (a waffle plate for a hot sandwich maker manufactured by Yamazen Co., Ltd.) and baked at 140°C for 4 minutes (IV) to expand the air bubbles inside the dough composition. In addition, for Test Examples 30, 32 to 34, Comparative Example 35, and 36 to 39, the dough composition was subjected to yeast fermentation in Step (III), followed by baking the fermented dough in Step (IV) to expand the bubbles inside the dough composition. Specifically, 0.4% by mass of yeast (fresh yeast manufactured by Oriental Yeast Co., Ltd.) was mixed into the dough, and the dough was fermented at 15°C for 16 hours. The fermented dough was then baked in an oven (Toshiba Corporation ER-VD7000 oven range) at 200°C for 15 minutes to expand the bubbles inside the dough composition.

[0137] [Measurement of component contents of puffed food composition samples] Each puffed food composition sample was weighed appropriately, and the soluble carbohydrates and monosaccharides (glucose, fructose) contained in the edible plants relative to the total composition were calculated based on the "Available Carbohydrates (Glucose, Fructose)" in the "Analysis Manual for the 2015 Edition (7th Revised) of the Standard Tables of Food Composition in Japan." High-performance liquid chromatography was used in accordance with the method for measuring the sugar content of monosaccharides (sugars, galactose, sucrose, maltose, lactose, and trehalose) and the total values ​​were calculated by comparing the content with that of standard monosaccharides or oligosaccharides (2-10 sugars) of known concentration. Total dietary fiber (insoluble dietary fiber content and soluble dietary fiber content) was measured using the modified Prosky method in accordance with the methods described in the "Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015)" and the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan." Total fat and oil content was measured using a chloroform-methanol mixed liquid extraction method in accordance with the method described in the "Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015)." Starch content was measured according to the method described in AOAC 996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that would affect the measurement. Protein content was measured using the Kjeldahl nitrogen / protein conversion method according to the Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision). Other items were calculated from the above analytical values. The "soluble carbohydrate content in edible plants" was calculated as the dry mass equivalent of the soluble carbohydrates contained in edible plants such as beans, cereals, potatoes, nuts, vegetables, and fruits.

[0138] [Measurement of density of puffed food composition samples] The density was measured by gently placing 100 g of each puffed food composition sample into a dry 250 mL measuring cylinder (minimum graduation unit: 2 mL) without compaction.

[0139] [Measurement of particle size distribution in puffed food composition samples] 1 g of each puffed food composition sample or dough composition was immersed in 50 g of distilled water at approximately 80°C, left to stand for approximately 5 minutes, and then thoroughly stirred and suspended with a spatula. The solution (2% by mass aqueous dispersion of puffed food composition sample) was passed through an 8-mesh (ASTM E11-04) sieve with a mesh size of 2.36 mm and a wire diameter of 1.0 mm, and used as a sample for particle size distribution measurement.

[0140] The particle size distribution of particles in a 2% by mass aqueous dispersion of each food composition sample was measured using a Microtrac MT3300 EX2 laser diffraction particle size distribution analyzer manufactured by Microtrac Bell Co., Ltd. The measurement application software used was DMSII (Data Management System version 2, manufactured by Microtrac Bell Co., Ltd.). Distilled water was used as the solvent during measurement, and measurements were performed by pressing the cleaning button on the measurement application software, followed by zeroing by pressing the Setzero button on the same software, and then directly loading the sample until the appropriate concentration range was reached.

[0141] For measurements of undisturbed samples before ultrasonic treatment, the sample concentration was adjusted to within the appropriate range within two sample loadings after sample addition, and then laser diffraction measurements were immediately performed at a flow rate of 60% for 10 seconds. For measurements of samples after ultrasonic treatment with disturbance, the sample concentration was adjusted to within the appropriate range by sample loading after sample addition, and then the ultrasonic treatment button on the software was pressed to apply ultrasound at a frequency of 40 kHz and an output of 40 W for 3 minutes. After three degassing cycles, the sample was loaded again to confirm that the sample concentration was still within the appropriate range. Laser diffraction measurements were then performed at a flow rate of 60% for 10 seconds to measure the maximum particle size, 60% cumulative diameter (d60), and cumulative frequency percentage in the range of 20 μm to 2000 μm. The measurement conditions used were distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0142] When measuring the particle size distribution for each sample channel, the particle size for each measurement channel listed in Table 2 above was used as the standard. The frequency of particles that were equal to or smaller than the particle size specified for each channel and larger than the particle size specified for the channel with the next larger number (for the largest channel in the measurement range, this was the lower limit particle size for measurement) was measured for each channel, and the particle frequency % for each channel was calculated using the total frequency of all channels within the measurement range as the denominator. Specifically, the particle frequency % for each of the following 132 channels was measured. From the results obtained by the measurement, the particle size of the channel with the largest particle size was taken as the maximum particle size.

[0143] [Sensory evaluation of puffed food composition samples] The puffed food composition samples of the comparative examples and test examples obtained by the above procedure were subjected to a sensory evaluation according to the following procedure: (1) the dry mass equivalent content of the edible parts of the refined pulses and / or cereals and the dietary fiber localized parts of the edible plants, (2) the dry mass equivalent content of starch, (3) the dry mass equivalent content of dietary fiber (particularly insoluble dietary fiber), (4) the dry mass equivalent content of protein, and (5) the dry mass equivalent content of soluble carbohydrates contained in the edible plants.These values ​​did not change due to the puffing treatment, and the values ​​for the dough and the composition were the same.

[0144] First, as sensory inspectors to conduct each sensory test, we conducted prior training in discrimination of food taste, texture, appearance, etc., and then selected inspectors who had particularly excellent records, had experience in product development, had extensive knowledge about the quality of food taste, texture, appearance, etc., and were able to make absolute evaluations for each sensory inspection item. Specifically, after conducting the discrimination training A) to C) below, we selected inspectors who had particularly excellent records, had extensive knowledge about the quality of food taste, texture, appearance, etc., and were able to make absolute evaluations for each sensory inspection item. A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to this to make a total of seven samples, in which the subject was required to accurately distinguish the sample of each taste. B) A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution. C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two soy sauces from manufacturer A and one soy sauce from manufacturer B.

[0145] Next, 10 trained sensory testers selected by the above procedure conducted a sensory test to evaluate the quality of the puffed food composition samples of each comparative example and each test example. In this sensory test, the components were evaluated for "adhesion to teeth during chewing," "airy texture," and "overall evaluation" by eating the composition. For the evaluation of "moldability," the opening of the expanded cylindrically shaped composition was press-molded at 80°C for 5 seconds while its volume was reduced by 20% before and after compression. After molding, the composition was cooled to 20°C, and after 5 minutes, the press-molded opening was evaluated for whether it was sufficiently bonded (whether it did not peel off), and each was evaluated on a 5-point scale according to the following criteria. In addition, the aroma of the composition and any burning during molding were also evaluated, and comments were recorded.

[0146] Furthermore, for all of the above evaluation items, all inspectors evaluated a standard sample in advance, standardizing the scores for each evaluation standard, and then ten inspectors conducted an objective sensory test. Each evaluation item was evaluated by each inspector selecting the number that most closely matched their own evaluation from a five-point scale for each item. The evaluation results were calculated as the arithmetic mean of the scores of the ten inspectors, with any decimal points rounded off.

[0147] <Evaluation Criteria 1: Adhesion to teeth during chewing> 5: Not likely to stick to teeth, which is preferable. 4: Somewhat less likely to stick to teeth, somewhat preferable. 3: Adhesion to teeth is moderate but acceptable. 2: Somewhat prone to sticking to teeth, not desirable. 1: It tends to stick to teeth, which is undesirable.

[0148] <Evaluation Criteria 2: Airy Texture> 5: The airy texture is strong enough and desirable. 4: The airy feeling is somewhat strong, which is quite pleasant. 3: The airy texture is moderate, but acceptable. 2: The airy texture is somewhat weak and somewhat undesirable. 1: The airy texture is weak and undesirable.

[0149] <Evaluation Criteria 3: Formability> 5: The composition opening is completely sealed, which is preferable. 4: The composition opening is almost completely sealed, which is somewhat preferable. 3: The composition opening is generally sealed, within the acceptable range. 2: The composition opening is partially unbonded, which is somewhat undesirable. 1: The composition opening is not bonded, which is undesirable.

[0150] <Evaluation Criteria 4: Overall Evaluation> 5: Good balance of taste and formability, desirable. 4: The balance between taste and formability is fairly good, which is preferable. 3: The balance between taste and formability is within an acceptable range. 2: The balance between taste and formability is somewhat poor, making it somewhat undesirable. 1: The balance between taste and formability is poor and undesirable.

[0151] [Analysis and evaluation results of puffed food composition samples] The measured values ​​of the component contents and physical properties of the puffed food composition samples of the comparative examples and test examples, as well as the evaluation results of the sensory tests, are shown in Tables 3 to 5 below.

[0152] [Table 3]

[0153] [Table 4]

[0154] [Table 5] [Industrial Applicability]

[0155] The puffed food composition containing beans and the method for producing the same of the present invention can be easily and widely used in the food industry and is extremely useful.

Claims

1. A puffed food composition containing beans and / or miscellaneous grains, which satisfies all of the following (1) to (7), and which is puffed with a leavening agent and / or yeast. (1) Contains dietary fiber at a dry weight ratio of 3% or more. (2) Contains 5% or more by weight of starch in dry weight terms. (3) Contains 4% or more by weight of protein in terms of dry weight. (4) The food product contains 2% by mass or more, in dry mass terms, of soluble carbohydrates contained in one or more edible plants selected from beans, cereals, potatoes, nuts, vegetables, and fruits. (5) The puffed food composition contains 10% by mass or more, calculated as dry mass, of edible parts of beans and / or cereals and parts of edible plants containing dietary fiber. (6) When a 2% by mass aqueous dispersion of the puffed food composition is subjected to ultrasonic treatment using a laser diffraction particle size distribution analyzer with distilled water as the measurement solvent, the number-based average diameter of the puffed food composition particles in the dispersion is 30 μm or less. (7) When a 2% by weight aqueous dispersion of the puffed food composition is measured using a laser diffraction particle size distribution analyzer with distilled water as the measurement solvent without ultrasonic treatment, the maximum particle diameter of the puffed food composition particles in the dispersion is 300 μm or more.

2. 2. The puffed food composition according to claim 1, wherein the total content of oligosaccharides in the puffed food composition is 1.0% by mass or more in terms of dry mass.

3. A puffed food composition as described in claim 1 or 2, which is a puffed food composition obtained by puffing the food composition with a leavening agent, and in which the ratio of the total content of glucose and fructose to soluble carbohydrates is 30 mass% or less in terms of dry mass.

4. A puffed food composition as described in claim 1 or 2, which is a puffed food composition puffed by yeast, and in which the ratio of the total content of glucose and fructose to soluble carbohydrates is 100 mass% or less in terms of dry mass.

5. 3. The puffed food composition according to claim 1, wherein the d90 reduction rate when subjected to ultrasonic treatment is 10% or more.

6. 3. The puffed food composition according to claim 1, wherein the number-based average diameter reduction rate when subjected to ultrasonic treatment is 60% or less.

7. 3. The puffed food composition according to claim 1, having a density of less than 1.00 g / cm.

8. 3. The puffed food composition according to claim 1, wherein the content of grains, potatoes, nuts, vegetables and fruits is 5% by mass or more in terms of dry mass.

9. 3. The puffed food composition according to claim 1, which is not a product prepared by deep-frying.

10. 3. The puffed food composition according to claim 1, wherein the edible part of one or more types selected from pulses and / or cereals and the dietary fiber-containing portion of an edible plant are derived from the same type of plant.

11. 3. The puffed food composition according to claim 1, wherein the legume is one or more species selected from the group consisting of Pisum sativum, Phaseolus vulgaris, Pigeonpea, Vigna spp., Vicia faba, Chickpea, and Lentil spp.

12. 3. The puffed food composition according to claim 1, wherein the cereal grains are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa.

13. 3. The puffed food composition according to claim 1, wherein the part of an edible plant containing dietary fiber is one or more parts selected from the group consisting of the seed coat of beans, the seed coat of plantain, and the bran of cereals.

14. 3. The puffed food composition according to claim 1, wherein the proportion of refined starch in the total starch content of the puffed food composition is 50% by mass or less in terms of dry mass.

15. 3. The puffed food composition according to claim 1, wherein the proportion of starch derived from beans and / or cereals in the total starch content of the puffed food composition is 30% by mass or more in terms of dry mass.

16. 3. The puffed food composition according to claim 1, wherein the proportion of starch derived from wheat in the total starch content of the puffed food composition is 50% by mass or less in terms of dry mass.

17. A food product comprising the puffed food composition according to any one of claims 1 to 16.

18. A puffed food composition according to claim 1 or 2, wherein the puffed food composition is a puffed food composition obtained by pressing and molding.

19. A puffed food composition according to claim 1 or 2, wherein the puffed food composition is a content-sandwiched puffed food composition.

20. A puffed food composition as described in claim 1 or 2, wherein the soluble carbohydrates contained in the edible plant are contained in an unrefined or roughly refined state.

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