Starch-containing puffing composition and method for producing the same

Abstract

To provide a puffed composition containing starch as a main component, which maintains a puffed state even after heat treatment and is endowed with a texture unique to puffed foods. The composition satisfies all of the following (1) to (6): (1) The starch content of the entire composition is 15% by mass or more in terms of dry mass. (2) The moisture content of the composition on a dry basis is less than 150% by mass. (3) The degree of gelatinization of the starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more in terms of dry mass. (5) A molecular weight distribution curve (MWDC) in the range of molecular weight logarithm of 3.5 or more and less than 8.0 obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A]. 3.5-8.0 ) the ratio of the area under the curve in the range of logarithm of molecular weight of 3.5 or more and less than 6.5 to the total area under the curve (AUC1) is more than 60%. (6) The particle size d in the particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to [Procedure b] and then subjecting it to ultrasonic treatment 50 is less than 450 μm. (However, [Step a], [Condition A], and [Step b] are as described in the claims.)

Description

[Technical Field]

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

[0002] Conventionally, in puffed foods primarily composed of starch, including a large amount of relatively low molecular weight starch makes them easier to puff and results in a quality that allows the unique texture of puffed foods to be easily perceived. However, there was a problem that they could not maintain their puffed state after heat treatment and rapidly deflated, resulting in the loss of that texture. On the other hand, including a large amount of relatively high molecular weight starch makes it easier to maintain the puffed state, but the composition hardens, resulting in a problem that the unique texture of puffed foods cannot be fully perceived.

[0003] Regarding technologies related to such puffed foods, Patent Document 1 (JP 2018-061480 A) discloses that by including soy flour and rice flour in specific proportions in bread that does not contain gluten found in wheat, etc., a gluten-free bread was obtained that puffs sufficiently even without gluten and is also excellent in terms of palatability. Furthermore, Patent Document 2 (JP 2018-099096 A) discloses that by including a specific cellulose preparation in a puffed food mainly composed of wheat, it is possible to prevent deterioration of flavor, as well as suppress oven collapse and collapse during puffing, and shrinkage over time after puffing, resulting in a puffed wheat food that has volume but a light and soft texture. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2018-061480 [Patent Document 2] Japanese Patent Publication No. 2018-099096 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] However, the invention described in Patent Document 1 had the problem that the relatively high molecular weight starch contained in rice hardens when heated, so the unique texture of puffed foods is not fully perceived. Furthermore, the invention described in Patent Document 2 is a technique for reinforcing the gluten network structure contained in wheat with a cellulose preparation in a composition mainly composed of wheat, and was not applicable to compositions with a completely different structure mainly composed of starch.

[0006] The present invention has been made in view of the above problems, and one of its objectives is to provide a starch-based puffing composition that maintains its puffed state even after heat treatment and imparts the unique texture of puffed foods. [Means for solving the problem]

[0007] As a result of diligent research, the inventors have found that in a starch-based puffing composition, the dry-weight water content, starch gelatinization degree, and dietary fiber content are adjusted to above predetermined values, and the molecular weight distribution curve (MWDC) of the components obtained by processing according to the following [Procedure a] is between 3.5 and 8.0. 3.5-8.0 The ratio of the area under the curve (AUC1) in the interval between molecular weight logarithms of 3.5 and less than 6.5 to the total area under the curve in the given context is adjusted to a predetermined value or higher, and the particle size d after sonication following starch and protein degradation treatment is also adjusted. 50 By adjusting the value to below a predetermined level, it becomes possible to obtain a starch-based puffed composition that maintains its puffed state even after heat treatment and is given the unique texture of puffed foods. We found that this solves the above problem, and thus completed the present invention.

[0008] In other words, the present invention provides embodiments as described in the following sections, for example. [Item 1] A puffing composition that satisfies all of the following conditions (1) to (6). (1) The total starch content of the composition is 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, on a dry mass basis, and there is no upper limit, but for example it is 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less. (2) The dry-weight moisture content of the composition is less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, or less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass, and there is no lower limit, but for example it is 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. (3) The degree of gelatinization of starch in the composition is 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and there is no upper limit, but for example it is 100% by mass or less, or 99% by mass or less. (4) The dietary fiber content of the composition is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, and there is no upper limit, but for example it is 40% by mass or less, or 35% by mass or less, or 30% by mass or less. (5) A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [Procedure a] under the following [Condition A] in the range of molecular weight logarithm between 3.5 and less than 8.0. 3.5-8.0In this case, the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 and less than 6.5 (hereinafter referred to as "AUC1") to the total area under the curve is greater than 60%, or greater than 63%, or greater than 65%, or greater than 67%, or greater than 70%, and there is no upper limit, but for example it is 100% or less, or 90% or less, or 80% or less. [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to procedure a in a 1M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, add an equal amount of water and an equal amount of eluent, filter 5 mL of the filtrate through a 5 μm filter, and subject it to gel filtration chromatography to measure the molecular weight distribution. (6) The particle size distribution measured after adding starch and protein degradation treatment according to the following [procedure b] to the composition, followed by sonication, is measured. 50 The particle size is less than 450 μm, or 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, or 50 μm or less, and there is no lower limit, but for example it is 1 μm or more, more preferably 3 μm or more, or 5 μm or more. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days. [Item 2] The molecular weight distribution curve (MWDC) 3.5-8.0 The composition according to item 1, wherein the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC2") is 40% or less, or 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%, and the lower limit is not limited, but for example, 0% or more, or 3% or more, or 5% or more. [Item 3] The molecular weight distribution curve (MWDC) 3.5-8.0The composition according to item 1 or 2, wherein the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 or more and less than 8.0 to the total area under the curve (AUC2) to the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 or more and less than 6.5 to the total area under the curve (AUC1) (hereinafter referred to as the "[AUC2] / [AUC1] ratio") is less than 0.68, or less than 0.67, or less than 0.65, or less than 0.61, or less than 0.56, or less than 0.51, or less than 0.45, or less than 0.40, or less than 0.35, or less than 0.30, or less than 0.25, or less than 0.20, or less than 0.15, and the lower limit is not limited, but for example, it is 0.00 or more, or 0.03 or more, or 0.05 or more. [Item 4] A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithm 6.5 or more and less than 9.5. 6.5-9.5 The composition according to any one of claims 1 to 3, wherein the ratio of the area under the curve in the interval where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC3") is 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, and although there is no upper limit, for example it is 100% or less. [Item 5] A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithm 3.5 or more and less than 6.5. 3.5-6.5 The composition according to any one of claims 1 to 4, wherein the ratio of the area under the curve in the interval where the logarithm of the molecular weight is 3.5 or more and less than 5.0 to the total area under the curve (hereinafter referred to as "AUC4") is 8% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 45% or more, or 50% or more, and although there is no upper limit, for example, 100% or less, or 80% or less, or 60% or less. [Item 6] The composition according to any one of Items 1 to 5, wherein the logarithm of the mass average molecular weight obtained by analyzing the component obtained by treating the composition according to the above [Procedure a] under the above [Condition A] is less than 7.5, or less than 7.0, or less than 6.5, or less than 6.0, and the lower limit is not limited, for example, it is more than 5.0, or more than 5.5. [Item 7] Separate the component obtained by treating the composition according to the above [Procedure a] under the above [Condition A], recover the separated fraction having a logarithmic mass molecular weight of 5.0 or more and less than 6.5, and stain 1 part by mass of the sample adjusted to pH 7.0 with 9 parts by mass of an iodine solution (0.25 mM), and the absorbance at 660 nm (ABS 5.0-6.5 ) is 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more, and the upper limit is not limited, for example, it is 3.00 or less, or 2.50 or less, or 2.00 or less. The composition according to any one of Items 1 to 6. [Item 8] The composition according to any one of Items 1 to 7, wherein the total porosity of the expanded composition is more than 1%, or more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, particularly more than 30%, and the upper limit is not limited, for example, it is 90% or less, or 80% or less. [Item 9] After freezing the composition at -25 °C, a frozen section C cut to a thickness of 30 μm along the cut surface C is stained with Calcofluor White (CFW), and when observed with a fluorescence microscope, the average value of the longest diameter of the CFW-stained site is less than 450 μm, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, or 50 μm or less, and the lower limit is not limited, for example, it is 1 μm or more, or 3 μm or more. The composition according to any one of Items 1 to 8. [Clause 10] The composition according to Clause 9, wherein the CFW-stained portion is embedded in the iodine-stained portion. [Item 11] The composition according to any one of items 1 to 10, wherein when the composition is frozen at -25°C and then cut into 30 μm thick sections along the cutting surface C, the frozen sections C are analyzed under the following [Condition C], and at least one of the following (c1) to (c3) is satisfied. [Condition C] Frozen sections of the composition are analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization support agent. (c1) Average brightness calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as "AV") 66.88278 " and the average brightness (hereinafter referred to as "AV") calculated from the signal intensity of m / z 80.79346. 80.79346 " is the multiplication value (AV) of ). 66.88278 ×AV 80.79346 ) is 120 or more, or 150 or more, or 180 or more, or 200 or more, or 220 or more, or 250 or more, or 270 or more, or 300 or more, or 350 or more, or 400 or more, and there is no upper limit, but for example it is 3000 or less, or 2000 or less. (c2) Standard deviation of luminance in signal intensity dispersion at m / z 66.88278 (hereinafter referred to as "SD") 66.88278 The score is 16.0 or higher, or 18.0 or higher, or 19.0 or higher, or 20.0 or higher, or 22.0 or higher, or 24.0 or higher, and there is no upper limit, but for example it is 100 or lower, or 80 or lower, or 60 or lower, or 50 or lower. (c3) Standard deviation of luminance in signal intensity dispersion at m / z 80.79346 (hereinafter referred to as "SD") 80.79346 The score is 4.0 or higher, or 4.5 or higher, or 5.0 or higher, or 5.5 or higher, or 6.0 or higher, or 6.5 or higher, or 7.0 or higher, or 7.5 or higher, or 8.0 or higher, or 8.5 or higher, or 9.0 or higher. There is no upper limit, but for example, it should not be 80 or lower, or 70 or lower, or 60 or lower, or 50 or lower, or 40 or lower. [Item 12] The composition according to any one of items 1 to 11, wherein when α is the weighted average perimeter of voids inside the composition and β is the weighted average area of ​​voids, α / β is 1.5% or less, or 1.4% or less, or 1.3% or less, or 1.2% or less, or 1.1% or less, or 1.0% or less, or 0.9% or less, or 0.8% or less, or 0.7% or less, or 0.6% or less, or 0.5% or less, and the lower limit is not limited, but for example, 0.00% or more, or 0.005% or more, or 0.01% or more, or 0.02% or more, or 0.03% or more, or 0.04% or more, or 0.05% or more, or 0.10% or more, or 0.15% or more. [Item 13] The density of the composition is 1.0 g / cm³ 3 Less than 0.90 g / cm³ 3 Less than 0.80 g / cm³ 3 Less than 0.70 g / cm³ 3 Less than 0.60 g / cm³ 3 It is less than 0.10 g / cm³, and there is no lower limit, but for example 0.10 g / cm³ 3 More than 0.15 g / cm³ 3 More than 0.20 g / cm³ 3 More than 0.25 g / cm³ 3 More than 0.30 g / cm³ 3 A composition that is greater than any one of items 1 to 12. [Item 14] A composition according to any one of items 1 to 13, wherein the composition satisfies (7). (7) Satisfying (a) and / or (b) below (a) When a 6% suspension of the pulverized material of the composition is observed, the starch granule structure observed is 300 granules / mm 2 The following, or 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 40 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 20 pieces / mm 2 The following, or 10 pieces / mm 2 The following, or 5 pieces / mm 2The following limits apply, and there is no lower limit, but for example, 0 pieces / mm 2 That's all. (b) When a 14% by mass aqueous slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower, and there is no lower limit, but for example, it is greater than 50°C, or 55°C or higher, or 60°C or higher. [Item 15] The composition according to any one of items 1 to 14, wherein the protein content of the composition is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, and there is no upper limit, but for example, 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less. [Item 16] A composition according to any one of items 1 to 15, wherein the total oil and fat content of the composition is 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, on a dry mass basis, and there is no upper limit, but for example, 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less. [Item 17] The composition according to any one of items 1 to 16, wherein the proportion of liquid oil to the total oil content of the composition is 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and there is no upper limit, but for example, 100% by mass or 100% by mass or less. [Clause 18] The composition according to any one of Clauses 1 to 17, wherein the composition comprises legumes and / or grains. [Item 19] The composition according to item 18, wherein the dry weight moisture content of the legumes and / or cereals is less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass, and the lower limit is not limited, but for example, 0% by mass or more, or 0.01% by mass or more. [Item 20] The composition according to item 18 or 19, wherein the legumes are mature legumes. [Item 21] The composition according to any one of items 18 to 20, wherein the legume is one or more legumes selected from the genera of pea, kidney bean, pigeon bean, cowpea, broad bean, chickpea, soybean, and lentil. [Item 22] The composition according to any one of items 18 to 21, wherein the grains are one or more selected from millet, barnyard millet, foxtail millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa. [Item 23] Legumes and / or grains with a particle size d after ultrasonic treatment. 90 The composition according to any one of claims 18 to 22, wherein the particle size is less than 500 μm, or 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 275 μm or less, or 250 μm or less, or 225 μm or less, or 200 μm or less, or 175 μm or less, or 150 μm or less, or 125 μm or less, or 100 μm or less, or 90 μm or less, or 80 μm or less, or 70 μm or less, or 60 μm or less, or 50 μm or less, and the lower limit is not limited, but for example, it is in powder form of 0.3 μm or more, or 1 μm or more, or 5 μm or more, or 8 μm or more, or 10 μm or more, or 15 μm or more. [Item 24] The composition according to any one of items 18 to 23, wherein the total content of legumes and / or grains is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more, and there is no upper limit, but for example, 100% by mass or 100% by mass or less. [Item 25] The composition according to any one of items 18 to 24, wherein the ratio of starch content of legumes and / or grains to the total starch content of the 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, and there is no upper limit, but for example, 100% by mass or 100% by mass or less. [Clause 26] The composition according to any one of Clauses 18 to 25, wherein the ratio of the protein content of the composition as contained in legumes and / or grains to the total protein content of the composition is 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and there is no upper limit, but for example, 100% by mass or 100% by mass or less. [Item 27] ​​A composition according to any one of items 1 to 26, wherein the wheat content of the composition is 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less on a dry mass basis, or substantially not contained, or not contained, and the lower limit is not limited, but for example, 0% by mass or 0% by mass or more. [Item 28] The composition according to any one of items 1 to 27, wherein the ratio of the content of wheat-derived protein to the total protein content of the composition is 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or substantially not contained, or not contained, and the lower limit is not limited, but for example, 0% by mass or 0% by mass or more. [Item 29] A composition according to any one of items 1 to 28, wherein the composition is substantially gluten-free. [Item 30] The composition according to any one of items 1 to 29, wherein the composition contains a dietary fiber localized site of an edible plant. [Item 31] The composition according to item 30, wherein the dietary fiber localization site includes the seed coat of a legume. [Item 32] The composition according to any one of items 1 to 31, wherein the total content of edible parts of legumes and / or grains and dietary fiber localized parts of edible plants is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 50% by mass or more on a dry mass basis, and there is no upper limit, but for example, 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. [Item 33] A composition according to any one of items 1 to 32, comprising both the edible portion of a legume and the dietary fiber localized portion of a legume. [Item 34] The composition according to any one of items 30 to 33, wherein the dietary fiber localization site of the edible plant contains the dietary fiber localization site of plantain. [Item 35] The composition according to any one of items 30 to 34, wherein the dietary fiber localization site of an edible plant contains the dietary fiber localization site in an enzymatically treated state. [Clause 36] The composition according to Clause 35, wherein the enzymatic treatment is xylanase and / or pectinase treatment. [Item 37] The composition according to any one of items 30 to 36, wherein the composition is a non-fermentation-expanding composition or a fermentation-expanding composition. [Clause 38] A method for producing the composition according to any one of Clauses 1 to 28, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that satisfies all of the following conditions (1) to (5). (1) The starch content of the composition is 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 12.0% by mass or more, or 14.0% by mass or more, or 16.0% by mass or more, or 18.0% by mass or more, on a wet mass basis, and there is no upper limit, but for example it is 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0% by mass or less, or 30.0% by mass or less. (2) The dry-weight moisture content of the composition is greater than 40% by mass, or greater than 45% by mass, or greater than 50% by mass, or greater than 55% by mass, or greater than 60% by mass, or greater than 65% by mass, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 100% by mass or more, and there is no upper limit, but for example it is 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or 175% by mass or less, or 150% by mass or less. (3) The dietary fiber content of the composition is 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, on a wet mass basis, and there is no upper limit, but for example it is 30% by mass or less, or 20% by mass or less. (4) The starch-degrading enzyme activity of the composition is 0.2 U / g or more, or 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more on a dry weight basis, and there is no upper limit, but for example it is 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less. (5) The particle size d in the particle size distribution measured after the composition has been subjected to starch and protein degradation treatment according to [procedure b] above, and then ultrasonic treatment. 50 The particle size is less than 450 μm, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, and there is no lower limit, but for example, 1 μm or more, especially 5 μm or more, or 7 μm or more. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the increase rate of the AUC1 value of the composition before and after the heat treatment is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but for example, 500% or less, or 400% or less, or 300% or less, or 250% or less, or 210% or less, or 200% or less, or 150% or less, or 100% or less, or 95% or less, or 90% or less, or 85% or less, or 80% or less, or 75% or less. , or 70% or less, or 65% or less, and the rate of decrease in dry-weight moisture content is 5% by mass or more, or 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, and there is no upper limit, but for example, 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. [Clause 39] The manufacturing method according to Clause 38, wherein the dough composition of step (i) satisfies (6-1) below. (6-1) The following (c-1) and / or (d-1) are satisfied. (c-1) When a 6% suspension of the pulverized material of the dough composition is observed, the starch granule structure observed is 40 granules / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than the limit, and there is no upper limit, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies: (d-1) When a 14% by mass water slurry of the pulverized material of the dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but for example, it is 140°C or lower, or 135°C or lower, or 130°C or lower. [Clause 40] The manufacturing method according to Clause 38 or 39, wherein step (ii) satisfies (6-2) below. (6-2) The following (c-2) and / or (d-2) are satisfied. (c-2) When a 6% suspension of the pulverized material of the composition is observed, the decrease in the number of starch granules before and after step (ii) should be 10 granules / mm 2 More than or equal to 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 50 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 Furthermore, there is no upper limit, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies: (d-2) When a 14% by mass water slurry of the pulverized material of the composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the decrease rate of the gelatinization peak temperature before and after step (ii) is 5% or more, or 10% or more, or 15% or more, or 20% or more, and there is no upper limit, but for example, 100% or less (i.e., the peak is no longer detectable), or 60% or less, or 50% or less, or 45% or less, or 40% or less. [Clause 41] The method of manufacture according to any one of Clauses 38 to 40, wherein the dough composition of step (i) comprises legumes and / or grains. [Clause 42] The method for producing legumes and / or grains according to Clause 41, wherein the legumes and / or grains are subjected to a heating treatment such that the difference in temperature decrease of the gelatinization peak temperature is 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, and the lower limit is not limited, but for example, 0°C or higher, especially 1°C or higher, or 2°C or higher, or 3°C or higher, or 4°C or higher, or 5°C or higher. [Item 43] In the dough composition of step (i) above, the legumes and / or grains have a particle size d after ultrasonic treatment. 90 The manufacturing method according to item 41 or 42, wherein the powder is less than 500 μm, or 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, and the lower limit is not limited, but for example, it is a powder form of 1 μm or more, especially 5 μm or more, or 7 μm or more, or 10 μm or more. [Clause 44] The manufacturing method according to any one of Clauses 41 to 43, wherein in the dough composition of step (i), 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more of the starch-degrading enzyme activity, and there is no upper limit, but for example, 100% or less, is derived from legumes and / or grains. [Clause 45] The manufacturing method according to any one of Clauses 38 to 44, wherein the AUC3 of the dough composition of step (i) is 30% or more, or 35% or more, or 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, or 80% or more, or 90% or more, and there is no upper limit, but for example, 100% or less, or 98% or less. [Clause 46] The manufacturing method according to any one of Clauses 38 to 45, wherein the rate of decrease of AUC2 before and after the heat treatment of step (ii) is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but for example, 100% or less, or 90% or less. [Clause 47] The manufacturing method according to any one of Clauses 38 to 46, wherein the rate of decrease in the [AUC2] / [AUC1] ratio before and after the heat treatment of step (ii) is 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but for example, 100% or less, or 90% or less, or 80% or less. [Clause 48] The manufacturing method according to any one of Clauses 38 to 47, wherein the increase in the total porosity before and after the heat treatment of step (ii) is 1% or more, or 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, and there is no upper limit, but for example, 10000% or less, or 8000% or less, or 6000% or less, or 4000% or less, or 2000% or less, or 1000% or less, or 500% or less, or 300% or less, or 200% or less, or 150% or less. [Item 49] The absorbance at 660 nm (ABS) before and after the heat treatment in step (ii) above. 5.0-6.5 The manufacturing method according to any one of items 38 to 48, wherein the increase difference of ) is 0.03 or more, or 0.04 or more, or 0.05 or more, or 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, and there is no upper limit, but for example, 3.00 or less, or 2.50 or less, or 2.00 or less, or 1.50 or less, or 1.00 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less. [Clause 50] A manufacturing method according to any one of Clauses 38 to 49, wherein at least one of the following conditions (c1) to (c3) is satisfied before and after the heat treatment in step (ii). (c1) The multiplicative value AV 66.88278 ×AV 80.79346 The rate of increase is 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 100% or more, and there is no upper limit, but for example, it is 1000% or less, or 700% or less, or 400% or less. (c2) The standard deviation SD 66.88278 The rate of increase is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, and there is no upper limit, but for example, it is 500% or less, or 400% or less, or 350% or less, or 300% or less, or 200% or less. (c3) Standard deviation SD 80.79346 The rate of increase is 5% or more, or 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 100% or more, or 200% or more, or 300% or more. There is no upper limit, but for example, it is not 1000% or less, or 800% or less, or 600% or less. [Item 51] The method for producing a food product according to any one of items 38 to 50, wherein the dough composition in step (i) contains a dietary fiber localized site of an edible plant. [Item 52] The manufacturing method according to item 51, wherein the dough composition of step (i) contains 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more, based on wet mass, and there is no upper limit, but for example, 20% by mass or less, 15% by mass or less, 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less. [Item 53] The method of production according to item 51 or 52, wherein the dietary fiber localization site of the edible plant includes the seed coat of a legume. [Item 54] The manufacturing method according to any one of items 51 to 53, wherein the dough composition of step (i) contains both the edible portion of the legume and the dietary fiber localized portion of the legume. [Item 55] A method of manufacturing according to any one of items 51 to 54, wherein the dietary fiber localization site of the edible plant includes the seed coat of plantain. [Item 56] A method of production according to any one of items 51 to 55, comprising enzymatic treatment of the dietary fiber localized site of an edible plant. [Clause 57] The method of production according to Clause 56, wherein the enzymatic treatment is xylanase and / or pectinase treatment. [Clause 58] The method of manufacture according to Clause 56 or 57, comprising enzymatic treatment in step (i) and / or step (ii). [Clause 59] The manufacturing method according to Clause 58, wherein step (ii) comprises the steps (ii-a) and (ii-b) below. (ii-a) A step of fermenting the dough composition of (i) with yeast. (ii-b) A step of calcining the composition after yeast fermentation according to (ii-a). [Clause 60] The manufacturing method according to any one of Clauses 38 to 59, wherein step (ii) comprises the steps (ii-1a) and (ii-1b) below. (ii-1a) A step of kneading the dough composition of (i) while heating it under pressure at a temperature of 100°C or higher. (ii-1b) A step of returning the kneaded composition from (ii-1a) to atmospheric pressure at a temperature of 100°C or higher. [Clause 61] The manufacturing method according to any one of Clauses 38 to 59, wherein step (ii) includes the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or a leavening agent into the dough composition of (i) above. (ii-2b) A step of heat-treating the mixed composition from (ii-2a) at an arbitrary temperature. [Section 62] Legumes and / or cereals for use in step (i) of any one of sections 38 to 61, wherein the legumes and / or cereals satisfy (c-3) and / or (d-3) below. (c-3) When a 6% suspension of the pulverized material of the dough composition is observed, the starch granule structure observed is 40 granules / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than the limit, and there is no upper limit, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm2 The following applies: (d-3) When a 14% by mass water slurry of the pulverized material of the dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but for example, 140°C or lower, or 135°C or lower, or 130°C or lower. [Item 63] Legumes and / or grains as described in Item 62, which have been heated so that the temperature difference of the gelatinization peak temperature is 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less, and the lower limit is not limited, but for example, 0°C or higher, especially 1°C or higher, or 2°C or higher, or 3°C or higher, or 4°C or higher, or 5°C or higher. [Section 64] Enzymatically treated plantain seed coat for use in step (i) of the manufacturing method described in any one of items 38 to 61. [Item 65] The enzymatic treatment of plantain seed coat according to item 64, wherein the enzymatic treatment is xylanase and / or pectinase treatment. [Effects of the Invention]

[0009] According to the present invention, a starch-based puffing composition is provided that maintains its puffed state even after heat treatment and is given the unique texture of puffed foods. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments and can be implemented in any form without departing from the spirit of the invention.

[0011] In addition, when the present invention specifies multiple upper and / or lower limits for an arbitrary numerical range, even if not explicitly stated, a numerical range specification is directly described that combines at least the maximum value of the upper limit specification and the minimum value of the lower limit specification. Furthermore, all numerical ranges obtained by combining any upper limit among the upper limits and any lower limit among the lower limits are intended to be covered by the present invention. For example, the statements in the AUC1 range definition described later, "usually more than 60%...preferably more than 63%, or more than 65%, or more than 67%, and especially more than 70%" and "usually 100% or less, or 90% or less, or 80% or less" mean that all numerical ranges obtainable by arbitrarily combining the disclosed upper and lower limits, namely, 60% to 100%, 60% to 90%, 60% to 80%, 63% to 100%, 63% to 90%, 63% to 80%, 65% to 100%, 65% to 90%, 65% to 80%, 67% to 100%, 67% to 90%, 67% to 80%, 70% to 100%, 70% to 90%, and 70% to 80%, are all included in the scope of the present invention.

[0012] [Starch-containing puffing composition] One aspect of the present invention relates to a starch-containing puffing composition (hereinafter, as appropriate, referred to as "the starch-containing puffing composition of the present invention," "the puffing composition of the present invention," or simply "the composition of the present invention"). In the present invention, "puffing composition" means a composition having voids of a certain size or larger inside the composition. Typically, it can be manufactured by increasing the volume of the voids by the expansion of liquid or gas inside the dough composition, and then hardening the composition by cooling it. Specifically, examples include cereal puffs that are puffed by applying pressure to raw materials containing dried edible plants and then suddenly releasing it to atmospheric pressure to expand and evaporate the water in the raw materials, and cereal puffs that are manufactured by adding water to powdered dried edible plants, kneading it while heating and pressurizing to form a dough composition, and then rapidly reducing the pressure of the dough composition so that the water inside the composition rapidly vaporizes and increases the volume of the voids, causing the composition to expand while the dough composition is cooled and hardened by the heat of vaporization. The present invention also includes bread or similar foods such as waffles (sometimes referred to as bread-like foods), which are bulk-shaped puffed compositions produced by expanding a leavening agent (typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas produced by yeast fermentation within the dough composition by heat treatment to increase its void volume, and then cooling and hardening the dough composition. The puffed food composition also includes cereal puffs or bread foods formed by shaping the puffed composition into a desired shape. Furthermore, the puffed food composition of the present invention includes not only fermented puffed compositions produced by a manufacturing method that includes a fermentation process (particularly a yeast fermentation process), but also non-fermented puffed compositions (e.g., puffs, chips, crisps, etc.) produced by a manufacturing method that does not include such a fermentation process.

[0013] [Dry basis moisture content] A preferred feature of the puffing composition of the present invention is that the dry-based moisture content of the composition is within a predetermined range. Specifically, the dry-based moisture content of the puffing composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass. More specifically, the upper limit of the dry-based moisture content of the composition of the present invention is usually less than 150% by mass, but may be less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, and among these, it may be less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry-weight moisture content in the composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more. The dry-weight moisture content in the composition of the present invention may originate from the various components of the composition, or it may also originate from the water that has been added. Furthermore, if the dry-weight moisture content contained in the dough composition before processing is high, a process to adjust it to the above-mentioned value can be adopted by employing a drying treatment or the like.

[0014] Furthermore, in fermented puffed compositions (e.g., bread or bread-like foods) produced by a manufacturing method that includes a fermentation process (particularly a yeast fermentation process), it is preferable that the dry-weight moisture content is relatively high. Specifically, the dry-weight moisture content of the fermented puffed composition can be in the range of, for example, 50% by mass or more and less than 150% by mass. More specifically, the upper limit is usually less than 150% by mass, and in particular may be less than 125% by mass or less than 110% by mass. On the other hand, the lower limit is not restricted, but from the viewpoint of industrial production efficiency, it can be, for example, 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more.

[0015] Furthermore, in the case of non-fermented puffed compositions (e.g., puffs, chips, crisps, etc.) produced by a manufacturing method that does not include a fermentation process (especially a yeast fermentation process), it is preferable that their dry-weight moisture content be relatively low. Specifically, the dry-weight moisture content of a non-fermented puffed composition can be in the range of, for example, 0.5% by mass or more and less than 30% by mass. More specifically, the upper limit is usually less than 30% by mass, and more particularly less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more.

[0016] In this invention, "dry-weight moisture content" refers to the ratio of the total amount of moisture derived from the raw materials of the composition of this invention and the amount of moisture added separately, to the total amount of solids. This value is measured by heating to 90°C using a reduced-pressure heating drying method, in accordance with the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition). Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has been pre-weighed to a constant weight and weighed (W1). At atmospheric pressure, the weighing container is placed in a reduced-pressure electric constant-temperature drying oven adjusted to a predetermined temperature (more specifically, 90°C) with the lid removed or the opening left open. The door is closed, a vacuum pump is operated, and the sample is dried for a certain period of time at a predetermined reduced pressure. The vacuum pump is stopped, dry air is sent to return to atmospheric pressure, the weighing container is removed, the lid is put on, and after cooling in a desiccator, the mass is measured. This drying, cooling, and weighing process is repeated until a constant weight is reached (W2), and the moisture content (dry-weight moisture content) (mass%) is calculated using the following formula.

[0017]

number

[0018] [Dietary fiber content] A preferred feature of the puffing composition of the present invention is that the dietary fiber content of the composition (particularly, preferably, the insoluble dietary fiber content) is within a predetermined range. Specifically, the dietary fiber content of the puffing composition of the present invention can be in the range of, for example, 3.0% by mass or more and less than 40% by mass on a dry mass basis. More specifically, the lower limit is usually 3.0% by mass or more on a dry mass basis. In particular, it is preferable to have 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, and especially 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a dry mass basis. Furthermore, "dietary fiber content (total dietary fiber content, which is the sum of soluble and insoluble dietary fiber content)", "soluble dietary fiber", and "insoluble dietary fiber" are measured according to the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) using the Prosky modified method. In addition, in this invention, "dry mass" refers to the mass of the remainder obtained by subtracting the water content calculated from the aforementioned "water content (dry weight-based water content)" from the total mass of the composition, and "dry mass equivalent" refers to the content ratio of each component, calculated with the dry mass of the composition as the denominator and the content of each component as the numerator.

[0019] The origin of the dietary fiber contained in the composition of the present invention is not particularly limited and may be derived from various natural materials such as edible plants containing dietary fiber, or it may be synthesized. When derived from natural materials, the dietary fiber contained in the various materials may be isolated and purified before use, but the material containing such dietary fiber may also be used as is, and it is preferable that the dietary fiber is in a state in which it is contained in the various materials (especially legumes and / or grains). For example, dietary fiber derived from grains (especially grains), legumes, potatoes, vegetables, nuts and seeds, and fruits can be used, but dietary fiber derived from grains and legumes is more preferable from the viewpoint of the texture of the composition, legumes are even more preferable, peas are particularly preferable, and yellow peas are most preferable. Specifically, the ratio of the total content of legume-derived dietary fiber and / or grain-derived dietary fiber (preferably legume dietary fiber content) to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is usually 5% by mass or more, and more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, there is no particular upper limit to the ratio, but it is usually 100% by mass or 100% by mass or less. Also, when the dietary fiber is derived from legumes, it may be used with or without the seed coat, but it is preferable to use legumes with the seed coat because they can contain more dietary fiber. Similarly, with grains, it may be used with or without the bran, but it is preferable to use grains with the bran because they can contain more dietary fiber.

[0020] Furthermore, it is preferable that the composition of the present invention (especially the fermented puffed composition) contains a certain proportion or more of dietary fiber derived from psyllium husk. Specifically, the ratio of the dietary fiber content derived from psyllium husk to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 5% by mass or more, and more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less. Also, if the dietary fiber is derived from legumes, it may be used with or without the seed coat, but it is preferable to use legumes with the seed coat on because it can contain more dietary fiber. Regarding grains, they can be used with or without the bran, but it is preferable to use grains with the bran because they contain more dietary fiber.

[0021] Furthermore, the dietary fiber in the composition of the present invention (preferably insoluble dietary fiber, although not limited thereto) may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, the ratio of the dietary fiber content incorporated in a state in which it is contained in legumes and / or grains (preferably legumes) to the total dietary fiber content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. In particular, it is preferable that the ratio of the dietary fiber content of legumes and / or grains, preferably legumes, to the total dietary fiber content of the entire composition satisfies the above requirements, and it is preferable that the above requirements are satisfied when the dietary fiber is insoluble dietary fiber. The composition of the dietary fiber contained in the composition of the present invention is not particularly limited. However, if the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber (especially total insoluble dietary fiber) is above a certain value, the texture improvement effect will be more pronounced. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber is usually 5% by mass or more, more preferably 10% by mass or more, or 30% by mass or more, on a dry weight basis.

[0022] [Starch content] A preferred feature of the puffing composition of the present invention is that the total starch content of the composition is within a predetermined range. Specifically, the total starch content of the puffing composition of the present invention can be in the range of, for example, 15% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit of this ratio is usually 15% by mass or more on a dry mass basis. In particular, it is preferable to have 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more. On the other hand, there is no particular upper limit to this ratio, but it can be, for example, usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less on a dry mass basis.

[0023] The origin of the starch in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived starches, but legume-derived starch and / or cereal-derived starch are preferred. Specifically, the ratio of the total content of legume-derived starch and / or cereal-derived starch to the total starch content of the entire composition, preferably the legume starch content, can be in the range of, for example, 30% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 30% by mass or more, and more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less. Among legume-derived starches, pea-derived starch is particularly preferred, and yellow pea-derived starch is most preferred. Among cereal-derived starches, oat-derived starch is preferred. Legumes will be discussed later. It is also preferable that the above-mentioned starch is contained in legumes and / or grains.

[0024] The starch in the composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, the ratio of the total starch content incorporated in legumes and / or grains (preferably the starch content incorporated in legumes) to the total starch content of the entire composition can be, for example, in the range of 30% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is usually 30% by mass or more, and more preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0025] In this invention, the starch content in the composition is measured in accordance with the 2015 edition (seventh revised edition) of the Standard Tables of Food Composition in Japan, using the method of AOAC996.11, by removing soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement by 80% ethanol extraction.

[0026] [Degree of starch gelatinization] A preferred feature of the puffing composition of the present invention is that the degree of gelatinization of the starch in the composition is within a predetermined range. Specifically, the degree of gelatinization of the starch in the puffing composition of the present invention can be in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more. In particular, it is preferable to have a degree of gelatinization of 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but for example, it can usually be 100% by mass or less, or 99% by mass or less. The degree of gelatinization of the composition is measured using the glucoamylase method II, which is a modified version of the Bulletin of the Central Laboratory for Customs (following the method of Japan Food Research Laboratories: https: / / web.archive.org / web / 20200611054551 / https: / / www.jfrl.or.jp / storage / file / 221.pdf or https: / / www.jfrl.or.jp / storage / file / 221.pdf).

[0027] [Molecular weight distribution curve MWDC 3.5-8.0 Features related to this] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to the following [Procedure a] under the following [Condition A], and the molecular weight distribution curve (MWDC) in the range of 3.5 or more and less than 8.0 is obtained. 3.5-8.0 In this case, preferably the following features are present. [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to [Procedure a] in a 1M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, then add an equal amount of water and an equal amount of eluent, filter the filtrate through a 5μm filter, and subject 5 mL of the filtrate to gel filtration chromatography to measure the molecular weight distribution.

[0028] Specifically, the composition of the present invention is preferably characterized in that the logarithm of the mass-average molecular weight (sometimes referred to as "mass-average molecular weight"), obtained from the molecular weight distribution curve obtained by analyzing the components obtained by processing the components according to the following [Procedure a] under the following [Condition A], the ratio of the area under the molecular weight distribution curve in the interval of molecular weight logarithms between 3.5 and 6.5 (referred to as "AUC1" as appropriate), and the ratio of the area under the molecular weight distribution curve in the interval of molecular weight logarithms between 6.5 and 8.0 (referred to as "AUC2" as appropriate) satisfy predetermined conditions.

[0029] In this invention, "molecular weight distribution" or "molecular weight distribution curve" refers to a distribution map obtained by plotting the molecular weight logarithm at equal intervals on the horizontal axis (X-axis) and plotting the percentage (%) of the measured value for each molecular weight logarithm relative to the total RI detector measured value over the entire measurement range on the vertical axis (Y-axis). Furthermore, when calculating the area under the curve from the molecular weight distribution curve obtained by analyzing the component processed by the following [Procedure a] under the following [Condition A], the entire curve is numerically corrected so that the lowest value within the measurement range becomes 0, and then the area under the curve is calculated by plotting the molecular weight logarithm at equal intervals on the horizontal axis (X-axis). This allows for appropriate evaluation of low molecular weight fractions (fractions around AUC1) that have a significant impact on quality but are underestimated when converted to molecular weight. Furthermore, by utilizing the property that the logarithm of molecular weight is proportional to the elution time, and by comparing the elution time obtained from measurements taken at an oven temperature of 40°C and a flow rate of 1 mL / min every 0.5 seconds with the elution time of a linear standard pullulan marker of known molecular weight, and converting the logarithm of the elution time, a molecular weight distribution curve in which the logarithms of molecular weight in this invention are plotted at equal intervals can be obtained.

[0030] • [Procedure a]: The aforementioned [procedure a] is a procedure for obtaining a component that is insoluble in ethanol and soluble in dimethyl sulfoxide after grinding and processing (or grinding and degreasing) the composition. The technical significance of such [procedure a] lies in preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis by obtaining a purified component (sometimes referred to as "the component obtained by processing in procedure a") that has a higher starch concentration by utilizing the ethanol-insoluble and dimethyl sulfoxide-soluble properties of starch.

[0031] The grinding process in [procedure a] can be carried out by any method that can sufficiently homogenize the composition, but for example, it can be done by using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) and grinding at 25,000 rpm for 30 seconds.

[0032] Furthermore, in this [procedure a], for compositions containing a particularly high amount of lipids (for example, compositions with a total oil and fat content of 10% by mass or more on a dry weight basis, especially 15% by mass or more, and particularly 20% by mass or more), degreasing with hexane may be optionally performed from the viewpoint of preventing column clogging. In that case, for example, it may be done as follows: (i) The pulverized composition is treated with 20 times the amount of hexane (CAS110-54-3, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed. Next, (ii) the supernatant is removed by centrifugation (4300 rpm for 3 minutes: swing rotor). From the viewpoint of not leaving any oil and fat residue, it is preferable to perform (i) to (ii) twice.

[0033] Furthermore, the extraction of ethanol-insoluble and dimethyl sulfoxide-soluble components from the pulverized composition (or pulverized degreased composition) in [procedure a] is not limited, but may be carried out as follows: (i) After pulverizing the composition, optionally degreasing it, 32 times the amount of dimethyl sulfoxide (CAS 67-68-5, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) based on the amount of the initially used pulverized composition is added to the composition, and it is dissolved by constant temperature treatment at 90°C for 15 minutes while stirring. The dissolved solution after constant temperature treatment is centrifuged (treated at 12000 rpm for 3 minutes using an angle rotor), and the supernatant obtained (dimethyl sulfoxide solution in which the dimethyl sulfoxide-soluble components in the composition are dissolved (this may be appropriately referred to as "dimethyl sulfoxide solution")) is collected to obtain a dimethyl sulfoxide solution. Next, (ii) three times the amount of 99.5% ethanol is added to the obtained dimethyl sulfoxide solution and mixed, and then the precipitate fraction, which is the ethanol-insoluble component, is recovered by centrifugation (processed at 4300 rpm for 3 minutes using a swing rotor). Subsequently, (iii) the above (ii) is repeated three times, and the finally obtained precipitate is dried under reduced pressure to obtain the ethanol-insoluble and dimethyl sulfoxide-soluble component from the pulverized composition (or pulverized defatted composition).

[0034] • [Condition A]: Condition A is a condition in which the component obtained by treatment according to procedure a is dissolved in 0.30% by mass in a 1M aqueous sodium hydroxide solution, allowed to stand at 37°C for 30 minutes, an equal amount of water and an equal amount of eluent (for example, 0.05M NaOH / 0.2% NaCl is used), 5 mL of the filtrate filtered through a 5 μm filter is subjected to gel filtration chromatography, and the molecular weight distribution in the range of molecular weight logarithm between 3.5 and 8.0 is measured.

[0035] The technical significance of such [Condition A] is that by removing insoluble, coarse impurities from starch dissolved in water under alkaline conditions through filter filtration, column clogging during gel filtration chromatography is prevented, thereby improving the accuracy and reproducibility of the analysis.

[0036] • [Gel filtration chromatography]: In this invention, the component obtained by processing according to [Procedure a] is subjected to gel filtration chromatography of the filtrate obtained under [Condition A], and the molecular weight distribution in the range of molecular weight logarithm between 3.5 and less than 8.0 is measured. By analyzing the molecular weight distribution curve obtained in this way after data correction so that the minimum value within the measurement range is 0, the mass-average molecular weight logarithm, AUC1 (the ratio of the area under the curve in the section of molecular weight logarithm between 3.5 and less than 6.5 to the total area under the curve obtained from the molecular weight distribution curve) and AUC2 (the ratio of the area under the curve in the section of molecular weight logarithm between 6.5 and less than 8.0 to the total area under the curve obtained from the molecular weight distribution curve) can be obtained. Therefore, it is desirable to set the gel filtration chromatography appropriately so that these values ​​can be obtained. Specifically, the signal intensity ratio at each molecular weight logarithm was calculated using the total signal intensity (RI detector measurement value) of the entire molecular weight distribution curve in the section of molecular weight logarithm between 3.5 and less than 8.0 as the denominator, and the mass-average molecular weight was calculated by summing the multiplicative values ​​of the molecular weight converted from the molecular weight logarithm in the entire section and the signal intensity ratio.

[0037] Therefore, in this invention, it is preferable to use a combination of gel filtration columns for gel filtration chromatography that have logarithmic exclusion limit molecular weight (Da) values ​​on the relatively high molecular weight side (logarithmic molecular weight of 6.5 or more and less than 8.0) and the relatively low molecular weight side (logarithmic molecular weight of 3.5 or more and less than 6.5). Furthermore, it is even more preferable to use multiple gel filtration columns having different exclusion limit molecular weights within the aforementioned range, and to adopt a column configuration in which these are connected in series (tandem) from the upstream side of the analysis, from the column with the largest exclusion limit molecular weight to the column with the smallest. With this configuration, it becomes possible to separate starch having a logarithmic molecular weight corresponding to AUC2 (6.5 or more and less than 8.0) from starch having a logarithmic molecular weight corresponding to a smaller AUC1 (3.5 or more and less than 6.5), and to appropriately measure each parameter.

[0038] A concrete example of such a gel filtration column combination is the following combination of four columns connected in series. TOYOPEARL HW-75S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 7.7 Da, average pore size 100 nm or larger, Φ2 cm × 30 cm): 2 tubes. TOYOPEARL HW-65S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 6.6 Da, average pore size 100 nm, Φ2 cm × 30 cm): 1 tube. TOYOPEARL HW-55S (manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithmic scale): 5.8 Da, average pore size 50 nm, Φ2 cm × 30 cm): 1 tube.

[0039] While there are no limitations on the eluent used in gel filtration chromatography, for example, 0.05 M NaOH / 0.2% NaCl can be used.

[0040] While there are no limitations to the conditions for gel filtration chromatography, for example, analysis can be performed at an oven temperature of 40°C, a flow rate of 1 mL / min, and every 0.5 seconds.

[0041] While not limited to specific instruments, examples of detection equipment for gel filtration chromatography include the RI detector (RI-8021, manufactured by Tosoh Corporation).

[0042] While there are no limited methods for analyzing data from gel filtration chromatography, the following are some specific examples. Specifically, for the values ​​obtained from the detection instrument that fall within the logarithmic molecular weight range of the target molecule (3.5 or more and less than 8.0), data correction is performed so that the lowest value within the measurement range becomes 0. Then, using a calibration curve based on the peak top elution times of two linear standard pullulan markers for size exclusion chromatography with peak top molecular weights of 1,660,000 and 380,000 (for example, Showa Denko's P400 (DP2200, MW380000) and P1600 (DP9650, MW1660000)), each elution time is converted to the logarithm of the mass molecular weight (sometimes called the molecular weight logarithm or mass molecular weight logarithm) by utilizing the property that the molecular weight logarithm is proportional to the elution time. By converting the elution time (more specifically, the elution time obtained by analyzing at 0.5-second intervals with an oven temperature of 40°C and a flow rate of 1 mL / min) to a logarithmic molecular weight, measurement data can be obtained in which the logarithmic molecular weights are distributed at equal intervals. Furthermore, by expressing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage, with the sum of the measured values ​​of the detection instrument at each elution time within an arbitrary logarithmic molecular weight range of the sample to be measured (e.g., 3.5 or more and less than 8.0) set to 100, the molecular weight distribution of the measured sample (X axis: logarithmic molecular weight, Y axis: percentage of the measured value at each logarithmic molecular weight relative to the sum of the RI detector measured values ​​over the entire measurement range) can be calculated, and a molecular weight distribution curve can be created.

[0043] · AUC1 (MWDC) 3.5-8.0 (Ratio of the area under the curve for molecular weight logarithms between 3.5 and 6.5 to the total area under the curve) The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-8.0A preferred feature is that the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 and less than 6.5 (hereinafter referred to as AUC1) to the total area under the curve is within a predetermined range. Specifically, the AUC1 of the puffed composition of the present invention can be in the range of, for example, more than 60% and 100% or less. More specifically, its lower limit is usually more than 60%. In particular, it is preferable to have a range of more than 63%, or more than 65%, or more than 67%, and especially more than 70%. On the other hand, its upper limit is not particularly limited, but can be, for example, usually 100% or less, or 90% or less, or 80% or less.

[0044] Furthermore, the AUC1 of the expanded composition of the present invention is the molecular weight distribution curve MWDC 5.0-8.0 It is more preferable that the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 is the ratio of the area under the curve to the total area under the curve in the MWDC. 5.0-8.0 A more preferred feature is that the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve is within a predetermined range. Specifically, in the expanded composition of the present invention, this ratio can be, for example, in the range of more than 60% and 100% or less. More specifically, the lower limit is usually more than 60%. In particular, it is preferable to have a range of more than 63%, or more than 65%, or more than 67%, and especially more than 70%. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% or less, or 90% or less, or 80% or less.

[0045] AUC2 (MWDC) 3.5-8.0 (Ratio of the area under the curve for molecular weight logarithms between 6.5 and 8.0 to the total area under the curve) The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-8.0It is a preferable feature that the ratio of the area under the curve in the range where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as AUC2) is within a predetermined range. Specifically, the AUC2 of the expanded composition of the present invention can be, for example, in the range of 0% or more and 40% or less. More specifically, the upper limit thereof is preferably usually 40% or less. Among them, it is preferably 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%. On the other hand, the lower limit is not particularly limited, but can be, for example, usually 0% or more, or 3% or more, or 5% or more.

[0046] Also, it is more preferable that AUC2 in the expanded composition of the present invention is the ratio of the area under the curve in the range where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the molecular weight distribution curve MWDC 5.0-8.0 That is, it is a more preferable feature that the ratio of the area under the curve in the range where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve of the molecular weight distribution curve MWDC 5.0-8.0 is within a predetermined range. Specifically, the ratio of the expanded composition of the present invention can be, for example, in the range of 0% or more and 40% or less. More specifically, the upper limit thereof is preferably usually 4% or less. Among them, it is preferably 35% or less, or less than 35%, or less than 30%, or less than 25%, or less than 20%, or less than 15%, or less than 10%. On the other hand, the lower limit is not particularly limited, but can be, for example, usually 0% or more, or 3% or more, or 5% or more.

[0047] • Ratio of AUC2 to AUC1: A preferred feature of the expansion composition of the present invention is that the ratio of AUC2 to AUC1 ([AUC2] / [AUC1]) is within a predetermined range. Specifically, the ratio [AUC2] / [AUC1] of the expansion composition of the present invention can be, for example, in the range of 0.00 or more and less than 0.68. More specifically, the upper limit is usually preferably less than 0.68. In particular, it is preferably less than 0.67, or less than 0.65, or less than 0.61, or less than 0.56, or less than 0.51, or less than 0.45, or less than 0.40, or less than 0.35, or less than 0.30, or less than 0.25, or less than 0.20, or less than 0.15. On the other hand, the lower limit is not particularly limited, but for example, it can usually be 0.00 or more, or 0.03 or more, or 0.05 or more.

[0048] [Molecular weight distribution curve MWDC 6.5-9.5 Features related to this] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to [Procedure a] under [Condition A], and the molecular weight distribution curve (MWDC) in the range of a molecular weight logarithm of 6.5 or more and less than 9.5 is obtained. 6.5-9.5 In this case, preferably the following features are present.

[0049] AUC3 (MWDC) 6.5-9.5 (Ratio of the area under the curve for molecular weight logarithms between 6.5 and 8.0 to the total area under the curve) The expanded composition of the present invention, the molecular weight distribution curve MWDC 6.5-9.5A preferred characteristic is that the ratio of the area under the curve (hereinafter referred to as AUC3) in the interval of the molecular weight logarithm between 6.5 and less than 8.0 is within a predetermined range. Specifically, the AUC3 of the puffed composition of the present invention can be in the range of, for example, 30% to 100%. More specifically, the lower limit is usually preferably 30% or more. In particular, it is preferable that it be 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. On the other hand, the upper limit is not particularly limited, but for example it can usually be 100% or less. The reason is not clear, but it is preferable that the proportion of relatively low molecular weight amylopectin among the amylopectin contained in starch (which is thought to be contained in the fraction in the range of molecular weight logarithm between 6.5 and less than 9.5) is greater than a predetermined value, as this results in a composition that makes it easier to feel the unique texture of puffed foods, and it is considered that it is even more preferable that this proportion is greater than a predetermined value due to relatively low molecular weight amylopectin derived from legumes and / or grains. Furthermore, an increase in the proportion of grains containing relatively high molecular weight amylopectin, such as rice, tends to lower AUC3.

[0050] AUC4 (MWDC) 3.5-6.5 (Ratio of the area under the curve for molecular weight logarithms between 3.5 and 5.0 to the total area under the curve) The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-6.5It is a preferable feature that the ratio of the area under the curve in the range where the logarithm of the molecular weight with respect to [object] is 3.5 or more and less than 5.0 (hereinafter referred to as AUC4) is within a predetermined range. Specifically, the AUC4 of the expanded composition of the present invention can be, for example, in the range of 8% or more and 100% or less. More specifically, the lower limit is usually preferably 8% or more. Among them, it is preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 45% or more, or 50% or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 100% or less, or 80% or less, or 60% or less. The reason is not clear, but it is considered that a part or all of the amylose contained in starch (thought to be contained in the fraction where the logarithm of the molecular weight is in the range of 5.0 or more and less than 6.5) is decomposed into lower molecular weight dextrin (thought to be contained in the fraction where the logarithm of the molecular weight is in the range of 3.5 or more and less than 5.0) at a ratio greater than a predetermined value, resulting in a composition where the unique texture of expanded food is more easily felt, thus achieving a preferable quality.

[0051] [Starch granule structure] The expanded composition of the present invention is a composition in which the starch granule structure is destroyed, and thus it is preferable because it exhibits a smooth texture. Specifically, the expanded composition of the present invention preferably satisfies the following (a) and / or (b), and more preferably satisfies both (a) and (b). (a) When observing a 6% suspension of the pulverized product of the composition, the number of starch granule structures observed is 2 less than or equal to (b) The gelatinization peak temperature when measuring a 14% by mass pulverized product water slurry of the composition using a Rapid Visco Analyzer and heating it from 50°C to 140°C at a heating rate of 12.5°C / min is 95°C or less.

[0052] · Starch granule structure in the expanded composition: Specifically, the expanded composition of the present invention has, for example, the number of starch granule structures observed under the following conditions being 2 more than or equal to 0 per mm 2The following range is possible. More specifically, the upper limit is typically 300 pieces / mm 2 Among the following, 250 pieces / mm 2 The following, or 200 pieces / mm 2 The following, or 150 pieces / mm 2 The following, or 100 pieces / mm 2 The following, or 50 pieces / mm 2 The following, or 40 pieces / mm 2 The following, or 30 pieces / mm 2 The following, or 20 pieces / mm 2 The following, or 10 pieces / mm 2 The following, or 5 pieces / mm 2 The following is preferable. On the other hand, there is no particular limit to the lower limit, but it is usually 0 pieces / mm 2 This can be done.

[0053] The starch granule structure in (a) above refers to an iodine-stainable structure with a circular shape of approximately 1 to 50 μm in diameter in a planar image. For example, a 6% aqueous suspension can be prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is classified using a sieve with a mesh size of 150 μm, and a 6% suspension of the composition powder is prepared by suspending 3 mg of the 150 μm-pass composition powder in 50 μL of water. A slide containing this suspension can be prepared and observed under polarized light using a phase-contrast microscope, or an iodine-stained slide can be observed under an optical microscope. The magnification is not limited, but for example, it can be 100x or 200x. If the distribution of starch granules in a slide is uniform, the proportion of starch granules in the entire slide can be estimated by observing a representative field of view. However, if there is a bias in the distribution, the measurement for the entire slide can be obtained by observing a finite number of fields of view (e.g., two or more locations, e.g., five or ten locations) and summing the observation results. The reason for this is not entirely clear, but it is thought that under high-hydration conditions (e.g., dry-weight moisture content with an upper limit of 40% or more by mass, or 50% or more by mass, or 60% or more by mass, and a lower limit of 250% or less by mass, or 200% or less by mass), the starch granules are destroyed when the voids in the distillate composition expand.

[0054] (b) RVA gelatinization peak temperature in the puffed composition: Furthermore, the gelatinization peak temperature of the swelling composition of the present invention, measured under the following conditions, can be, for example, in the range of over 50°C and 95°C or less. More specifically, the upper limit is usually 95°C or less, and more preferably 90°C or less, or 85°C or less, or 80°C or less. On the other hand, even in compositions in which starch granules have been destroyed, the constituent components may swell with water and exhibit a pseudo-gelatinization peak temperature, so the lower limit is not particularly limited, but it can usually be over 50°C, or 55°C or more, or 60°C or more.

[0055] In (b) above, any rapid viscoanalytic analyzer (RVA) capable of heating the sample to be measured up to 140°C can be used, but for example, the Perten RVA4800 can be used. The gelatinization peak temperature measured with the RVA at a heating rate of 12.5°C / min is specifically measured by the following procedure. That is, a 3.5 g dry mass composition sample is pulverized (for example, until it becomes 100 mesh pass (mesh opening 150 μm) or 120 mesh on (mesh opening 125 μm)), weighed into an aluminum cup for RVA measurement, and distilled water is added to prepare a 14% by mass sample aqueous slurry (sometimes simply called "pulverized composition aqueous slurry" or "sample aqueous slurry") with a total volume of 28.5 g, which is then subjected to the RVA viscosity measurement in [procedure a] above. For a 14% by mass composition pulverized aqueous slurry, the measurement was started at 50°C. The rotation speed was set to 960 rpm from the start of measurement to 10 seconds after the start of measurement, and to 160 rpm from 10 seconds after the start of measurement to the end of measurement. After holding at 50°C for 1 minute, the heating process was started from 50°C to 140°C at a heating rate of 12.5°C / min, and the gelatinization peak temperature (°C) was measured.

[0056] In this invention, in compositions with a high proportion of starch granules, viscosity tends to increase due to the swelling of the starch granules with water, and the gelatinization peak temperature also tends to be relatively high. Therefore, the gelatinization peak temperature measured in this way becomes higher than a predetermined temperature, and a desirable effect is achieved. Specifically, the temperature can be in the range of greater than 95°C and 140°C or less. More specifically, the upper limit is preferably greater than 95°C, and more preferably 100°C or higher, or 105°C or higher, or 110°C or higher. Even in compositions in which starch granules have been destroyed, the constituent components may swell with water and exhibit a pseudo-gelatinization peak temperature, so the upper limit is not particularly limited, but it can usually be 140°C or lower, or 135°C or lower, or 130°C or lower.

[0057] In this invention, the gelatinization peak temperature represents the temperature (°C) at which the viscosity begins to decrease after exhibiting the highest viscosity (cP) within a predetermined temperature range during the RVA heating process, and is an index that reflects the heat resistance of the starch granules. For example, for a composition where the viscosity is highest at the 50°C holding stage immediately after the start of measurement and then decreases, the gelatinization peak temperature will be 50°C. For a composition where the viscosity is highest at any temperature T°C (50 ≤ T ≤ 140) during the heating stages from 50°C to 140°C and then decreases in subsequent heating stages, the gelatinization peak temperature will be T°C. For a composition where the viscosity is highest at the 140°C holding stage, the gelatinization peak temperature will be 140°C.

[0058] [Characteristics related to the logarithm of mass-average molecular weight] A preferred feature of the puffing composition of the present invention is that the weight-average molecular weight logarithm obtained by analyzing the components obtained by processing according to [Procedure a] under [Condition A] is within a predetermined range. Specifically, the weight-average molecular weight logarithm of the puffing composition of the present invention can be in the range of greater than 5.0 and less than 7.5. More specifically, the upper limit is preferably less than 7.5. In particular, it is preferable that it be less than 7.0, or less than 6.5, or less than 6.0. The puffing composition of the present invention, having a weight-average molecular weight logarithm less than the upper limit, is more likely to produce the effect of making the unique texture of puffed foods more easily perceived. On the other hand, the lower limit is not particularly limited, but can be, for example, greater than 5.0 or greater than 5.5.

[0059] [Absorbance during iodine staining] The puffing composition of the present invention is obtained by separating the components obtained by processing according to [Procedure a] under [Condition A], recovering the separated fraction with a mass molecular weight logarithm of 5.0 or more and less than 6.5, staining 1 part by mass of the sample adjusted to pH 7.0 with 9 parts by mass of iodine solution (0.25 mM), measuring the absorbance at 660 nm, and subtracting this value from the absorbance at 660 nm in a blank (0.25 mM iodine solution without the measurement sample) to calibrate the value (this value is appropriately referred to as "ABS"). 5.0-6.5 It is referred to as ". ) preferably has the characteristic that it is within a predetermined range. Specifically, the ABS of the puffed composition of the present invention 5.0-6.5 For example, it can be in the range of 0.10 or more and 3.50 or less. More specifically, the lower limit is usually preferably 0.10 or more. In particular, it is preferable that it be 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more. On the other hand, the upper limit is not particularly limited, but for example, it can usually be 3.50 or less, or 3.00 or less, or 2.50.

[0060] Furthermore, the ABS 5.0-6.5The detailed method for measuring the value is as follows. First, the composition is treated according to [Procedure a] above to obtain a purified component with increased starch concentration. Next, the component obtained by treating with [Procedure a] is separated under [Condition A] above to recover the separated fraction with a molecular weight logarithm of 5.0 or more and less than 6.5. Details of [Procedure a] and [Condition A] above have been described in detail above. Subsequently, the obtained separated fraction is adjusted to pH 7.0, and then 1 part by mass of the sample is added to 9 parts by mass of 0.25 mM iodine solution, left to stand at room temperature (20°C) for 3 minutes, and then subjected to absorbance measurement. For absorbance measurement, the absorbance (absorption wavelength 660 nm) was measured for both the iodine solution before sample addition (control) and the iodine solution after composition addition using a standard spectrophotometer (e.g., Shimadzu UV-1800) with a square cell having a path length of 10 mm. The difference in absorbance between the two (absorbance of the iodine solution after sample addition - absorbance of the iodine solution before sample addition) was calculated and this was used as the ABS. 5.0-6.5 You can find it by doing this.

[0061] Furthermore, it is preferable that the composition of the present invention has higher iodine staining properties in the separated fraction with a molecular weight logarithm of 5.0 or more and less than 6.5 compared to the separated fraction with a relatively large molecular weight logarithm of 6.5 or more and less than 8.0. Specifically, the composition is treated according to [Procedure a] above, and the components obtained are separated and recovered under [Condition A] above. The separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0 is adjusted to pH 7.0, and 1 part by mass of the sample is added to 9 parts by mass of a 0.25 mM iodine solution and stained. The absorbance at an absorption wavelength of 660 nm is measured, and this value is calibrated by subtracting it from the absorbance at an absorption wavelength of 660 nm of a blank (non-measured) 0.25 mM iodine solution (this value is appropriately referred to as "ABS"). 6.5-8.0 When requesting the ABS, 6.5-8.0 The aforementioned ABS 5.0-6.5 The ratio value to (ABS 5.0-6.5 / ABS 6.5-8.0 It is preferable that ) is equal to or greater than the specified value.

[0062] The composition of the present invention is ABS obtained by the above procedure. 5.0-6.5 / ABS 6.5-8.0It is preferable that the value of is in the range of greater than 1.0 and less than or equal to 10.0. More specifically, it is desirable that the lower limit is usually greater than 1.0, especially greater than 1.1, or greater than 1.2, or greater than 1.3, or greater than 1.4, or greater than 1.5, or greater than 1.6, or greater than 1.7, or greater than 1.8, or greater than 1.9, and particularly greater than 2.0. On the other hand, there is no particular upper limit to such a value, but it is usually 10.0 or less, or 8.0 or less. The principle is unknown, but it is presumed that good quality is achieved because the proportion of thermally decomposed starch is relatively high compared to the original starch.

[0063] Note: ABS 6.5-8.0 The details of the measurement method are as described above for ABS, except that the separation fraction with a molecular weight logarithm of 6.5 or higher and less than 8.0 is used. 5.0-6.5 The details of the measurement method are identical.

[0064] Furthermore, the iodine solution in this invention refers to a diluted potassium iodide solution containing 0.05 mol / L of iodine (which may be simply referred to as "0.05 mol / L iodine solution" or "0.05 mol / L iodine liquid" in this invention). Unless otherwise specified, a diluted potassium iodide solution consisting of 93.7% by mass of water, 0.24 mol / L (4.0% by mass) of potassium iodide, and 0.05 mol / L (1.3% by mass) of iodine (Fujifilm Wako Pure Chemical Industries, Ltd.'s "0.05 mol / L iodine solution (product code 091-00475)") is used. Additionally, a "0.25 mM iodine solution" can be obtained by diluting the "0.05 mol / L iodine solution" 200 times with water.

[0065] [After starch and protein decomposition treatment, particle size d after ultrasonic treatment] 50 ] The puffed composition of the present invention preferably has the following characteristics in the particle size distribution measured after adding starch and protein degradation treatment according to the following [procedure b] to the composition, followed by ultrasonic treatment. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days.

[0066] The puffed composition of the present invention has been subjected to starch and protein degradation treatment according to [procedure b] above, and then subjected to ultrasonic treatment, and the particle size distribution measured after this treatment shows particle size d 50 However, it is within a predetermined range. This is preferable because it results in a composition that retains the puffed state even after heat treatment while imparting the unique texture of puffed foods. Although the principle is unknown, in the present invention which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, resulting in a composition that is given the unique texture of puffed foods. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, and the puffed state after heat treatment will not be maintained, so it is preferable that they be smaller than a certain size. Specifically, the particle size d in the particle size distribution of the puffed composition of the present invention 50 It is preferable that the particle size d is, for example, in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm. In particular, it is even more preferable that it be 410 μm or less, or 350 μm or less, or 300 μm or less, or 260 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and especially 50 μm or less. On the other hand, such particle size d 50 The lower limit is not particularly limited, but is usually 1 μm or more, more preferably 3 μm or more, or 5 μm or more.

[0067] It is believed that such particle size distribution mainly reflects the particle size distribution of amylase and protease-indegradable components in the composition, such as insoluble dietary fiber and polysaccharides (mainly cellulose, xylan, and pectin). To adjust the particle size in the composition, it is preferable to use raw materials in which the size of insoluble dietary fiber and polysaccharides has been adjusted in advance. Specifically, it is preferable to use raw materials in which the size of these components has been adjusted to a specified range by physical crushing or enzymatic treatment with cellulase or pectinase. When using raw materials that have been treated with enzymes such as cellulase, pectinase, or xylanase, only one of them may be used, but it is preferable to treat with at least pectinase and / or xylanase. Furthermore, when treating with pectinase, it is preferable to use pectinase and cellulase in combination.

[0068] Specifically, as the cellulase, any enzyme possessing cellulose-degrading enzyme activity can be used, but for example, Amano Enzyme Co., Ltd.'s Cellulase T "Amano" 4 ("Cel-1" in Table 2) and Amano Enzyme Co., Ltd.'s Cellulase A "Amano" 3 ("Cel-2" in Table 2 below) can be used. Similarly, as the pectinase, any enzyme possessing pectin-degrading enzyme activity can be used, but for example, Amano Enzyme Co., Ltd.'s Pectinase G "Amano" ("Pec" in Table 2 below) can be used. Furthermore, as the xylanase, any enzyme possessing xylan-degrading enzyme activity can be used, but for example, Amano Enzyme Co., Ltd.'s Hemicellulase "Amano" 90 (Xylanase) ("xyl" in Table 2 below) can be used. However, the cellulases, pectinases, and xylanases are not limited to these specific examples; any other enzyme possessing the respective substrate degradation characteristics can be used. Furthermore, when degrading two or more substrates, multiple enzymes having the activity to degrade each of those substrates may be used in combination, or an enzyme possessing the activity to degrade two or more substrates may be used (for example, when degrading both pectin and xylan, pectinase and xylanase may be used in combination, or an enzyme possessing both pectinase activity and xylanase activity may be used).

[0069] Furthermore, in fermented puffed compositions that undergo microbial fermentation (especially yeast fermentation) (for example, bread or bread-like foods), enzyme treatment may be performed in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, or raw materials containing dietary fiber (especially raw materials containing insoluble dietary fiber) that have been pre-treated with enzymes may be used as raw materials. In particular, using the seed coat (sometimes called psyllium seed coat or psyllium husk), which is the dietary fiber localized part of plantain, a type of edible plant and a wild grass commonly used for food, treated with the above enzymes results in a good puffed product, and is especially preferable because, when the weighted average circumference of the voids inside the composition described later is α and the weighted average area of ​​the voids is β, the value of α / β falls within a predetermined range. Furthermore, it is preferable to include, in addition to the enzyme-treated seed coat of psyllium, one or more enzyme-treated dietary fiber localized parts of legumes (more specifically, the seed coat of legumes, especially the seed coat of peas) or dietary fiber localized parts of grains (e.g., oats) (more specifically, the bran, especially the bran of oats) because this improves the texture of the puffed composition. It is even more preferable to include both the enzyme-treated seed coat of psyllium and the enzyme-treated dietary fiber localized parts of grains (more specifically, the bran, especially the bran in the aforementioned enzyme-treated state) because this results in a fermented puffed composition in which the effects of the present invention are favorably exhibited. The enzyme treatment of the seed coat of psyllium and the dietary fiber localized parts of legumes or grains may be carried out in different processes for each part, or they may be carried out simultaneously. Also, by adding enzymes to the dough composition, the enzyme treatment may be carried out simultaneously in step (i) and / or step (ii), or mainly in step (ii).

[0070] Furthermore, it is more preferable that the composition of the present invention contains localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) in edible plants. Specifically, the ratio of localized sites of dietary fiber to the total mass of the entire composition is preferably in the range of 0.1% to 20% by mass on a dry mass basis. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is not usually limited, but it may preferably be 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. In addition, it is preferable that the ratio of psyllium husk, which is the localized site of dietary fiber, is in the range of 0.1% to 20% by mass on a dry mass basis. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. On the other hand, the upper limit is not usually limited, but it may be preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.

[0071] Furthermore, the composition of the present invention contains the seed coat of legumes as a localized area of ​​dietary fiber (more specifically, an insoluble dietary fiber localized area) in the above proportion, which makes it easier to achieve the effects of the present invention, especially in non-fermented puffed compositions (e.g., puffs, chips, crisps, etc.). It is particularly preferable that the composition has a weighted average perimeter length of voids within the composition, as described later, and a weighted average area of ​​voids, where α / β is within a predetermined range.

[0072] Furthermore, the puffed food composition of the present invention preferably contains localized parts of dietary fiber (total of soluble and insoluble dietary fiber) of edible plants. Specifically, the total content of the edible portion of legumes and / or grains and the localized parts of dietary fiber of edible plants in the puffed food composition of the present invention, preferably the total content of the edible portion of legumes and the localized parts of dietary fiber of edible plants, in particular the total content of the edible portion of legumes and the localized parts of dietary fiber of legumes and / or the total content of the edible portion of grains and the localized parts of dietary fiber of grains, is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is preferably 10% by mass or more. In particular, it is preferable that it be 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, while there are no particular limitations on the upper limit of the above-mentioned content, it can usually be 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less. It is particularly preferable to use the edible portion and the dietary fiber localized portion of the same legume (for example, using legumes with seed coats, such as peas, as is, or separating the edible portion and seed coat of legumes, processing them, and then mixing them again), or the edible portion and dietary fiber localized portion of the same grain (for example, using grains with bran, such as oats, as is, or separating the edible portion and bran of grains, processing them, and then mixing them again).

[0073] Furthermore, it is preferable to include one or more of the following as the dietary fiber localized parts of edible plants: the seed coat of legumes, the seed coat of plantain, or the bran of grains, together with the edible portion in a predetermined proportion. It is also preferable to include both the edible portion and the dietary fiber localized parts of the same type of food (i.e., including both the edible portion of legumes and the seed coat of legumes as the dietary fiber localized part, or including both the edible portion of grains and the bran as the dietary fiber localized part). The dietary fiber localized parts of legumes and / or grains may be included by using legumes and / or grains that contain the part, or by using the part separated from legumes and / or grains separately. Moreover, the dietary fiber localized parts may be insoluble dietary fiber localized parts, and it is preferable that the total content rate of the edible portion of legumes and / or grains and the insoluble dietary fiber localized parts of edible plants is as described above. In other words, the content is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is preferably 10% by mass or more. In particular, it is preferable that it be 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but it can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less.

[0074] Furthermore, the total content of the edible portion and the dietary fiber-containing portion of the legumes is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is preferably 10% by mass or more. In particular, it is preferable that it be 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but it can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.

[0075] Furthermore, the total content of the edible portion of grains and the dietary fiber-containing portion of grains is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is preferably 10% by mass or more. In particular, it is preferable that it be 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and especially 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but it can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.

[0076] Furthermore, it is even more preferable to include the product in the form of finely ground legumes (for example, legumes with seed coats, such as peas, that have been finely ground as is, or legumes whose edible and seed coat parts have been separated and finely ground at any stage and then remixed, or legumes whose finely ground edible and seed coat parts have been separated, processed and then remixed) and / or finely ground cereals (for example, cereals with bran, such as oats, that have been finely ground as is, or legumes whose edible and bran parts have been separated and finely ground at any stage and then remixed, or legumes whose finely ground edible and bran parts have been separated, processed and then remixed).

[0077] Furthermore, by including the seed coat portion (psyllium seed coat or psyllium husk) of plantain, a wild plant commonly used for food, in the above proportion as the localized site for dietary fiber (more specifically, the localized sites for soluble and insoluble dietary fiber), the effects of the present invention are more easily achieved, especially in fermented and puffed compositions (e.g., bread or bread-like foods). It is particularly preferable that the composition has a weighted average perimeter length of voids within the composition, as described later, and β, where α is the weighted average area of ​​voids, and the α / β value falls within a predetermined range. Moreover, it is preferable to include the plantain seed coat portion in the above proportion in an enzyme-treated state (specifically, treatment with cellulase and / or pectinase and / or xylanase is preferable, and treatment with at least pectinase and / or xylanase is particularly preferable). It is also preferable to include both the seed coat portion of legumes and the plantain seed coat portion (especially the enzyme-treated plantain seed coat portion), and the total content is preferably in the above proportion. Furthermore, it is preferable to include one or more of the following in addition to the seed coat of psyllium: the dietary fiber localized parts of legumes (more specifically, the seed coat of legumes, especially the seed coat of peas) or the dietary fiber localized parts of grains (e.g., oats) (more specifically, the bran, especially the bran in the enzyme-treated state described above). This improves the texture of the puffed composition, and it is even more preferable to include both the seed coat of psyllium and the dietary fiber localized parts of grains (more specifically, the bran, especially the bran in the enzyme-treated state described above). This results in a composition (especially a fermented puffed composition) in which the effects of the present invention are preferably achieved.

[0078] A more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharides, etc., in a composition is as follows: 300 mg of the composition is placed in a plastic tube with 5 mL of water and allowed to swell at 20°C for about 1 hour. Then, it is processed using a small hiscotron (microtech NS-310E3 homogenizer) until it reaches a porridge-like consistency to prepare a 6% by mass aqueous suspension of the composition (at 10,000 rpm for about 15 seconds). After that, 2.5 mL of the processed sample is taken, 10 μL of protease (Takara Bio, Proteinase K) and 0.5 mg of α-amylase (Sigma, α-Amylase from Bacillus subtilis) are added, and the mixture is reacted at 20°C for 3 days. After the reaction is complete, the resulting protease and amylase-treated composition is subjected to sonication, and then its particle size distribution is measured.

[0079] The particle size distribution of protease and amylase-treated compositions after sonication shall be measured using a laser diffraction particle size analyzer under the following conditions. Ethanol, which is less likely to affect the structure of the composition, shall be used as the solvent during measurement. The laser diffraction particle size analyzer used for measurement is not particularly limited, but for example, the Microtrac MT3300 EXII system from Microtrac-Bell Corporation can be used. The measurement application software is not particularly limited, but for example, DMS2 (Data Management System version 2, Microtrac-Bell Corporation) can be used. When using the above-mentioned measuring device and software, before measurement, the cleaning button of the software shall be pressed to perform cleaning, the Set zero button of the software shall be pressed to perform zero adjustment, and the sample shall be directly loaded until the sample concentration falls within the appropriate range during sample loading. For samples before disturbance, i.e., samples that have not been sonicated, the concentration shall be adjusted to the appropriate range within two sample loadings after sample loading, and then the result of laser diffraction at a flow rate of 60% for a measurement time of 10 seconds shall be taken as the measurement value. On the other hand, when measuring a sample after disturbance, i.e., a sample that has undergone sonication, sonication is performed using the aforementioned measuring device after the sample is loaded, followed by measurement. In this case, an unsonicated sample is loaded, the concentration is adjusted to the appropriate range by sample loading, and then the sonication button in the software is pressed to perform sonication. After that, degassing is performed three times, and then the sample loading process is performed again to confirm that the concentration is still within the appropriate range. Then, the result of laser diffraction is taken as the measurement value at a flow rate of 60% for a measurement time of 10 seconds. The parameters used during measurement are, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.36, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0080] In this invention, "particle size d 50 (or "particle size d 90")" is defined as the particle size at which, when the particle size distribution of the object to be measured is measured on a volume basis and divided into two groups from a certain particle size, the ratio of the cumulative value of the particle frequency % of the larger particle group to the cumulative value of the particle frequency % of the smaller particle group is 50:50 (or 10:90). Furthermore, in this invention, "ultrasonic treatment" means, unless otherwise specified, treating the object to be measured, which is dispersed in the measurement solvent within the laser diffraction particle size distribution analyzer as described above, with ultrasound at a frequency of 40 kHz and an output of 40 W for 3 minutes. Moreover, not limited to this specification, particle size distribution is measured on a volume basis in all cases.

[0081] [Porosity] The expansion composition of the present invention preferably has the following characteristic: the total porosity of a frozen section A of the composition, obtained by freezing the composition at -25°C and then cutting it to a thickness of 30 μm along a certain cutting surface A, is within a predetermined range. Furthermore, it is preferable that both cutting surface A and cutting surface B perpendicular to it satisfy the specified porosity and other requirements. Moreover, it is preferable that cutting surface A is a cutting surface obtained from a frozen section obtained by cutting at least a cutting surface perpendicular to the longitudinal direction of the composition, and in particular, it is preferable that both cutting surface A and cutting surface B perpendicular to it satisfy the specified porosity and other requirements. In this case, it is preferable that cutting surface A is a cutting surface perpendicular to the longitudinal direction, and cutting surface B is a cutting surface parallel to the longitudinal direction. If there are multiple longitudinal directions of the composition, any direction can be adopted, and the overall properties of the composition can be evaluated more accurately by evaluating cutting surface A and its perpendicular cutting surface B.

[0082] In this invention, the "longitudinal direction" of a composition refers to the direction of the longer side of a hypothetical rectangular parallelepiped with the smallest volume inscribed in the composition, and the "short direction" of a composition refers to the direction perpendicular to the longitudinal direction. If there are multiple longitudinal directions for a composition, any of them can be adopted.

[0083] Specifically, the total porosity of the expanded composition of the present invention is preferably in the range of more than 1% and 90% or less. More specifically, the lower limit is usually preferably more than 1%. In particular, it is preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and especially more than 30%. On the other hand, the upper limit is not particularly limited, but is usually 90% or less, or 80% or less.

[0084] Furthermore, it is preferable that the ratio of closed pores to the total void area of ​​the expanding composition of the present invention be in the range of, for example, 20% to 100%. More specifically, the lower limit is usually 20% or more, and more preferably 30% or more, or 40% or more, or 50% or more, from the viewpoint of ease of expansion. On the other hand, the upper limit is not particularly limited, but is usually 100% or less, or 90% or less.

[0085] Furthermore, it is preferable that the total area of ​​each closed portion relative to the composition area of ​​the expanded composition of the present invention be in the range of, for example, more than 1% and 50% or less. More specifically, the lower limit is usually more than 1%, and more preferably more than 2% or 3%. On the other hand, the upper limit is not particularly limited, but is usually 50% or less, or 40% or less, or 30% or less.

[0086] When measuring porosity, etc., the frozen section prepared by the method described later can be placed under the field of view of a microscope with a magnification of 200x, for example, and a color photograph with 1360 x 1024 pixels can be taken and analyzed to measure the total porosity inside the composition. Specifically, the total porosity was calculated as the ratio of the difference (total porosity area / composition area) to the composition area, which is obtained by subtracting the composition area (number of pixels constituting the image of the composition having substance other than voids, etc.) from the envelope area (number of pixels surrounded by the envelope), which is the area surrounded by the envelope surrounded by line segments that connect the vertices of adjacent convex parts in the composition image with the shortest distance so as not to intersect with the composition image. In other words, the term "void" in this invention is a concept that can include both open and closed parts.

[0087] Furthermore, it is more preferable that the expanded composition of the present invention satisfies the provisions regarding the porosity in its closed portions. That is, it is preferable that the total closed portion ratio, which is determined by the total closed portion area / composition area, is in the range of, for example, more than 1% and 90% or less. More specifically, it is preferable that the lower limit is usually more than 1%, and more preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and especially more than 30%. On the other hand, there is no particular upper limit to the total closed portion ratio, but it can usually be 90% or less, or 80% or less.

[0088] [Weighted average perimeter of the void / Weighted average area of ​​the void] In the composition of the present invention, it is preferable that the α / β value satisfies a predetermined range, where α is the weighted average perimeter length of the voids within the composition and β is the weighted average area of ​​the voids. Specifically, the α / β value of the composition of the present invention is preferably in the range of 0.00% to 1.5%. More specifically, the upper limit is usually preferably 1.5% or less, or 1.4% or less, or 1.3% or less, or 1.2% or less, or 1.1% or less, or 1.0% or less, or 0.9% or less, or 0.8% or less, or 0.7% or less, or 0.6% or less, or 0.5% or less. It is preferable that the α / β value of the composition is below the above upper limit because it tends to result in a composition that is less prone to void collapse. The principle by which the collapse of the voids is improved when the α / β ratio of the composition is below a certain level is unknown, but it is possible that by heating the composition under conditions of sufficient hydration, the starch granules surrounding the voids in the composition collapse, resulting in a composition with fewer irregularities in the supporting structure that constitutes the void walls. On the other hand, the lower limit of the α / β value of the composition of the present invention is not limited, but can be, for example, typically 0.00% or more, or 0.005% or more, or 0.01% or more, or 0.02% or more, or 0.03% or more, or 0.04% or more, or 0.05% or more, or 0.10% or more, or 0.15% or more.

[0089] In this invention, the morphological characteristics of the voids in a composition, namely the "perimeter" and "area," can be determined based on a two-dimensional cross-sectional image of the composition (for example, an X-ray CT scan image that can non-destructively evaluate the shape of the internal voids in the composition). That is, a virtual cross-section A1 of the composition can be acquired and evaluated as a two-dimensional cross-sectional image obtained by X-ray CT scanning. In this case, the "perimeter" of the voids in the composition represents the value obtained by calculating the contour length of a void with rounded corners on the two-dimensional cross-sectional image of the composition, using the length of one side of a pixel as "one pixel" and converting it to the number of pixels. The "perimeter" of such a void is smaller for voids that do not have an intricate contour inside. Specifically, among the pixels constituting the void image (2 pixels × 2 pixels or more), the perimeter is calculated by summing the number of pixels on the edges that do not touch other pixels and form the contour of the void. However, exceptionally, for pixels that touch other pixels only on two orthogonal sides, the diagonal length is used as the number of pixels in order to round the corners. Therefore, in compositions with voids that have small irregularities, the perimeter (α) is relatively small relative to the void area (β), resulting in a relatively small value for α / β.

[0090] Furthermore, the porosity can also be determined by a two-dimensional cross-sectional image. That is, it is preferable that the virtual cross-sectional surface A1 corresponding to the cross-sectional surface A, and furthermore, the virtual cross-sectional surfaces A1 and B1 corresponding to cross-sectional surfaces A and B, satisfy the aforementioned porosity requirements. In the present invention, the "area" of the void portion of the composition represents the area corresponding to the total number of pixels constituting a certain void portion on a two-dimensional cross-sectional image of the composition. Note that all pixels overlapping the contour of the void portion are counted as pixels constituting the void portion. It is preferable that both the virtual cross-sectional surface A1 and the virtual cross-sectional surface B1 perpendicular to it satisfy the requirements such as α / β. It is also preferable that the virtual cross-sectional surface A1 is at least a cross-sectional surface perpendicular to the longitudinal direction of the composition, and furthermore, it is preferable that both the virtual cross-sectional surface A1 and the virtual cross-sectional surface B1 perpendicular to it satisfy the requirements such as α / β. In this case, it is preferable that the virtual cross-sectional surface A1 is a cross-sectional surface perpendicular to the longitudinal direction, and the virtual cross-sectional surface B1 is a cross-sectional surface parallel to the longitudinal direction. Furthermore, if the composition has multiple longitudinal directions, any direction can be adopted, and the overall properties of the composition can be evaluated more accurately by evaluating the virtual cross-section A1 and its perpendicular virtual cross-section B1.

[0091] In this invention, the "weighted average perimeter" of the voids in the composition can be calculated using the perimeter value of each void as a weight, and the "weighted average area" of the voids in the composition can be calculated using the area value of each void as a weight. Specifically, the percentage of the measured value (void area, void perimeter) in each void is calculated when the sum of the measured values ​​(void area, void perimeter) in all voids is set to 100, and this percentage is further multiplied by the measured value (void area, void perimeter) in each void as a weight to calculate a value for each void (square of the measured value in each void / sum of the measured values ​​in all voids), and the sum of these calculated values ​​for all voids is taken as the weighted average. Note that when analyzing magnified images, any of the above parameters related to the shape of the voids can be converted to actual measured values ​​by converting known length images (such as scale bars) into pixels.

[0092] In this invention, a more specific method for determining the "weighted average perimeter" and "weighted average area" of the voids in the composition will be described using a two-dimensional cross-sectional image of the composition obtained by an X-ray CT scanner as an example. For example, an X-ray transmission image of the cross-section of the composition is acquired using a microfocus CT scanner capable of generating images at a magnification of 200x (e.g., a phoenix v|tome|xm from Baker Hughes). More specifically, for example, using a phoenix v|tome|xm from Baker Hughes, X-ray transmission images are acquired at 900 spots (360° / 900 spots) with different shooting angles while rotating the composition under the following shooting conditions in nanofocus mode. From the images thus obtained, a two-dimensional cross-sectional image (magnification of 200x, number of pixels 2000×2000, 200 μm pixels) is generated and acquired.

[0093] <Shooting conditions> X-ray tube type: Nanofocus open tube Minimum detection resolution: 1 μm Tube voltage: 30kV Tube current: 300μA Timing:500ms Scan rate: 2 (Takes 3 photos of each spot, discarding the first one) Filter:none

[0094] A corrected image is created by removing peaks from the density-specific gravity class values ​​of the resulting two-dimensional cross-sectional image that are thought to originate from the background (mainly air). The obtained corrected image is converted to grayscale and then binarized. From the pixels that are left white (i.e., pixels corresponding to voids in the original photograph), all pixel clusters formed by connecting pixels that are adjacent on any of their four sides, and which are independent of other pixel clusters, are extracted and their shape and other properties are evaluated as "void areas". Discriminant analysis is used during binarization to determine a threshold so that the variance ratio of intra-class variance to inter-class variance for the background and pattern area after binarization is maximized. Specifically, the grayscale image can be binarized using particle analysis ver. 3.5 (manufactured by Nippon Steel Technology Co., Ltd.). Next, from these pixel clusters, those that partially or completely overlap the outer edge of the field of view are excluded and selected as the target of analysis. If there are independent black pixels inside the white pixel clusters (i.e., if there are spot-like dots inside the voids during imaging), such pixels are ignored when calculating the area. For the selected voids, parameters related to their shape, such as the void perimeter and void area, can be measured and calculated using the procedure described above. These parameters can be measured and calculated using various well-known image analysis software capable of analyzing the shape within an image.

[0095] [Density (Bulk Density)] The expandable composition of the present invention preferably has a density (sometimes referred to as "bulk density" or "density specific gravity") below a predetermined value after expansion. Specifically, the density (bulk density) of the composition of the present invention is, for example, 0.10 g / cm³. 3 Super 1.0g / cm 3 It is preferable to keep it in the range of less than 1.0 g / cm³. More specifically, the upper limit is usually 1.0 g / cm³. 3 Less than 0.90 g / cm³ 3 Less than 0.80 g / cm³ 3 Less than 0.70 g / cm³ 3 Less than 0.60 g / cm³ 3It is preferable that it be less than 0.10 g / cm³. On the other hand, the lower limit is not particularly limited, but for example, it is usually 0.10 g / cm³. 3 More than 0.15 g / cm³ 3 More than 0.20 g / cm³ 3 More than 0.25 g / cm³ 3 More than 0.30 g / cm³ 3 It's incredible.

[0096] The density (bulk density) of the composition of the present invention is a value obtained by dividing the mass of the composition by the apparent volume of the composition (the sum of "the volume of the composition itself," "the volume of pores communicating with the outside on the surface of the composition," and "the volume of internal voids"). As a method of measurement, for example, the apparent volume (Vf) of approximately 100g of the composition (m) can be measured, and the density of the composition (g / mL) can be calculated using m / Vf. The density value is based on "specific gravity (the density of water at 4°C under atmospheric pressure: 0.999972 g / cm³)." 3 Since this value is approximately equal to the ratio of the density of a certain substance to the number of units, the numerical value in the above provision may also be specified by specific gravity, which is a unitless number.

[0097] [Protein content] A preferred feature of the puffing composition of the present invention is that the protein content of the composition is within a predetermined range. Specifically, the protein content of the puffing composition of the present invention is preferably in the range of 3.0% by mass or more and 40% by mass or less, on a dry mass basis. More specifically, the lower limit is preferably 3.0% by mass or more. In particular, it is preferable that it be 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can be 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less.

[0098] The origin of the protein in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived proteins, but protein derived from legumes and / or cereals is preferred. Specifically, the ratio of the total protein content derived from legumes and / or cereals (preferably the protein content derived from legumes) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. Among legume-derived proteins, pea-derived proteins are particularly preferred, and yellow pea-derived proteins are most preferred. Among cereal-derived proteins, oat-derived proteins are preferred.

[0099] The protein in the composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, it is preferable that the ratio of the total protein content incorporated in legumes and / or grains (preferably the protein content incorporated in legumes) to the total protein content of the entire composition be in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and more preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0100] In this invention, the protein content in the composition is measured by multiplying the total nitrogen percentage, measured using the combustion method (modified Dumas method) as stipulated in the Food Labeling Act ("Regarding Food Labeling Standards" (Consumer Food Labeling Act No. 139, March 30, 2015)), by the "nitrogen-protein conversion factor".

[0101] [Characteristics related to CFW line color] The swelling composition of the present invention preferably has the following characteristics in terms of the CFW-stained areas when the frozen section A of the composition, obtained by freezing the composition at -25°C and cutting it to a thickness of 30 μm along a certain cross-section A, is stained with chalcoflor white (CFW) and observed under a fluorescence microscope.

[0102] • Preparation and observation of frozen sections of the composition: In this invention, a frozen composition obtained by freezing the composition at -25°C is prepared by cutting it into 30 μm thick sections along a specific cross-section. These sections can be observed in an unstained state to measure the porosity of the composition, and the shape and size of the insoluble dietary fiber in the composition can be measured by staining the frozen sections with CFW and observing them.

[0103] Specifically, the preparation of frozen sections of the composition and their observation under CFW staining are not limited, but it is preferable to follow the procedure below. That is, frozen sections are prepared by cutting the composition into 30 μm thick sections at -25°C according to the Kawamoto method described in Kawamoto, "Use of a new adhesive film for the preparation of multi-urpose fresh-frozen sections from hard tissues, whole-animals, insects and plants", Arch. Histol. Cytol., (2003), 66[2]:123-43. The frozen sections of the composition thus obtained may be observed under a magnified field in an unstained state to measure porosity, etc., but staining with CFW (Calcofluor White: 18909-100ml-F, manufactured by Sigma-Aldrich) allows observation of the shape, size, etc. of the CFW-stained areas, which are mainly composed of insoluble dietary fiber. More specifically, 1 μL of CFW is added to a frozen section of the composition adsorbed on a glass slide and mixed. A coverslip is then placed on top, and the sample is observed under magnification using a fluorescence microscope (e.g., Keyence BZ-9000 fluorescence microscope) with an appropriate filter. The magnification of the fluorescence microscope during observation is not limited, but for example, it is placed under the field of view of a microscope with a magnification of 200x, and a color photograph with, for example, 1360 × 1024 pixels is taken and used for analysis.

[0104] • Measurement of the shape of the CFW-stained area in frozen sections of the composition: For CFW-stained photographs of the frozen sections of the composition taken in the above procedure, the shape of each stained area is measured using the following method.

[0105] Specifically, CFW-stained frozen sections are observed under a 200x fluorescence microscope field of view, and the images are analyzed to extract the CFW-stained areas as pixel clusters. For each CFW-stained area (longest diameter 1 μm or more) in the obtained image, the maximum distance between two points on the contour line is determined as the "longest diameter" of each CFW-stained area. In addition, the "aspect ratio" of each CFW-stained area is determined as "the longest diameter of each stained area image ÷ the distance between two parallel lines that enclose the contour of each CFW-stained area in the image." The longest diameter or aspect ratio of the CFW-stained areas in the image obtained in this way... Then calculate the arithmetic mean and use it for evaluation.

[0106] Furthermore, when analyzing magnified images from a microscope, any of the above parameters related to the shape of the stained area can be converted to actual measured values ​​by converting known-length images (such as scale bars) into pixel counts.

[0107] For the selected stained areas, parameters related to their shape, such as area, area ratio, perimeter, and circularity coefficient, are measured. These parameters can be measured using various well-known image analysis software capable of analyzing the shape within an image.

[0108] In this invention, the "area" of the area to be stained refers to the area corresponding to the total number of pixels that make up a certain area to be stained.

[0109] Specifically, in the puffed composition of the present invention, the average longest diameter of the CFW-stained area is preferably in the range of, for example, 1 μm or more and less than 450 μm. More specifically, the upper limit is usually preferably less than 450 μm. In particular, it is even more preferable that it be 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less, or 80 μm or less, or 60 μm or less, and especially 50 μm or less. On the other hand, the particle size d of such insoluble dietary fiber 50 The lower limit is not particularly limited, but it is usually preferably 1 μm or larger, or 3 μm or larger.

[0110] Furthermore, in the puffing composition of the present invention, it is preferable that the arithmetic mean of the aspect ratio of the CFW-stained area is in the range of, for example, 1.1 or more and 5.0 or less. More specifically, the upper limit is usually 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less, or 3.0 or less, or 2.5 or less, and particularly preferably 2.0 or less. If the average value of the aspect ratio of the CFW-stained area exceeds the above range, the effects of the present invention may be difficult to achieve. On the other hand, the lower limit of the arithmetic mean of the aspect ratio of the CFW-stained area is not particularly limited, but it is usually 1.1 or more, or more preferably 1.3 or more.

[0111] Furthermore, in the puffed composition of the present invention, it is preferable that at least a portion of the CFW-stained portion is embedded in the iodine-stained portion. In particular, the proportion of the CFW-stained portion that is embedded in the iodine-stained portion is preferably in the range of 50% to 100%. More specifically, the lower limit is usually preferably 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. The upper limit is not particularly limited, but is usually 100% or 100% or less. It is preferable that at least a portion of the CFW-stained portion (preferably a proportion equal to or greater than the lower limit) is embedded in the iodine-stained portion because this tends to improve puffiness during heat treatment and impart a unique texture to puffed foods. Although the principle is unknown, in the present invention, which has a support structure consisting of iodine-stained portions mainly composed of starch, it is thought that the CFW-stained portions mainly composed of insoluble dietary fiber are embedded in the support structure, reinforcing the structure and improving the swelling properties during heat treatment, resulting in a composition that has the unique texture of puffed foods. In the present invention, "embedding" refers to a state in which the CFW-stained portions are surrounded by the iodine-stained portions, for example, a state in which 50% or more of the outer circumference of the image is in close proximity to or in contact with the iodine-stained portions at a distance of 1 μm or less.

[0112] [Characteristics based on imaging mass spectrometry] The composition of the present invention is preferably such that, after freezing the composition at -25°C, the frozen section C, which is cut to a thickness of 30 μm along the cutting surface C, is analyzed by imaging mass spectrometry using NANO-PALDI MS (NanoParticle Assisted Laser Desorption / Ionization MS) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization support agent (under the condition described below [Condition C]), and the results obtained satisfy at least one of the following characteristics (c1) to (c3).

[0113] • Analysis of frozen sections using imaging mass spectrometry with nano-paldi MS: Condition C is a condition in which the composition is frozen at -25°C, and then the frozen section C, which is cut to a thickness of 30 μm along the cutting surface C, is analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization aid. NANO-PALDI MS can be performed according to the method described in Shu Taira. et al., "Nanoparticle-Assisted Laser Desorption / Ionization Based Mass Imaging with Cellular Resolution", Anal. Chem., (2008), 80, 4761-4766. Specifically, it is as follows.

[0114] For imaging mass spectrometry, a rapiflex (Bruker) NANO-PALDI MS analyzer was used, and a NanoZoomer-SQ (Hamamatsu Photonics K.K.) was used for image acquisition at a resolution of 21504 × 13440 pixels. Using the analysis software flexControl (Bruker), the measurement conditions were set to laser frequency 10 kHz, laser power 100, number of shots 500, sensitivity gain 26x (2905V), scan range: X 5 μm, Y 5 μm, and Resulting Field size: X 9 μm, Y 9 μm, with the imaging area set to surround the entire cross-section of the composition. In addition, the ionization support agent was sprayed manually using an airbrush to ensure that the object to be measured was evenly covered. Iron oxide nanoparticles coated with γ-aminopropyltriethoxysilane are prepared by mixing 20 mL of 100 mM iron(II) chloride tetrahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and 20 mL of γ-aminopropyltriethoxysilane (manufactured by Shin-Etsu Chemical Co., Ltd.) at room temperature for 1 hour, washing the resulting precipitate five times with distilled water, and then drying it at 80°C. For measurement, 10 mg of the dried γ-aminopropyltriethoxysilane-coated iron oxide nanoparticles are suspended in 1 mL of methanol, centrifuged at 6000 G for 1 minute, and 0.5 mL of the supernatant is sprayed onto a glass slide and dried in a vacuum desiccator for 10 minutes before use.

[0115] Signal intensity analysis is performed using Fleximage. Specifically, for m / z 66.88278, the signal intensity of 66.88278±0.36786 is displayed in the image as shades of white, and for 80.79346, the signal intensity of 80.79346±0.44436 is displayed as shades of white. The signal intensity of each target substance is measured by measuring the intensity of the white in the cross-sectional image of the composition (therefore, the background without a signal will be black). More specifically, imageJ is used as the image analysis software, and the signal intensity is measured by specifying the measurement point so as to surround the entire cross-sectional image of the composition. In other words, "signal intensity" in this invention refers to the sum of signal intensities within the range of 66.88278±0.36786 for m / z 66.88278 and 80.79346±0.44436 for m / z 80.79346.

[0116] The signal intensity at each pixel constituting the cross-sectional image of each composition obtained in this way is divided into 255 parts, with the highest intensity part being 255 and the lowest intensity part being 0, thereby calculating the luminance and luminance fraction (in this invention, a numerical value calculated by using the total luminance of all pixels constituting the composition image as the denominator) at each pixel. The product of the luminance and luminance fraction (luminance × luminance fraction) at each pixel is then summed up for all pixels to obtain the average luminance (in this invention, when simply referred to as "average luminance," this value refers to this value, not the "luminance per pixel" described later. Also, the average luminance calculated from the signal intensity of m / z N (where N is an arbitrary number) is referred to as "AV N It calculates (which may be displayed as ").

[0117] Furthermore, the "luminance per pixel," obtained by dividing the total luminance value of each pixel obtained in this way by the number of pixels with a luminance between 1 and 255, is subtracted from the luminance of each pixel, the resulting value is squared, and the variance value is calculated by dividing the resulting value by the number of pixels with a luminance between 1 and 255. The standard deviation, which is the square root of this value, is then calculated (note that the standard deviation of luminance in the signal intensity variance of m / z N (where N is an arbitrary number) is called "SD"). N It is sometimes referred to as "[...]."

[0118] • Feature (c1): Multiplicative value of average brightness at m / z 66.88278 and 80.79346 The composition of the present invention provides an average brightness (AV) calculated from the signal intensity at m / z 66.88278 in imaging mass spectrometry data obtained by analyzing the frozen section C under the conditions C. 66.88278 ) and the average brightness (AV) calculated from the signal intensity of m / z 80.79346 80.79346 ) multiplied by AV 66.88278 ×AV 80.79346 One of the desirable features is that the value is above a predetermined value (feature (c1)). Having these physical properties, the composition of the present invention is preferable because it exhibits a softer hardness. The principle is unknown, but it is thought that the low molecular weight components are distributed throughout the composition by processing during heat treatment, thereby suppressing the hardening of the starch.

[0119] Specifically, the composition of the present invention, in imaging mass spectrometry data obtained by analyzing the frozen section C under the [condition C], has a multiplicative value AV of the average brightness. 66.88278 ×AV 80.79346 However, it is preferable to set the range to, for example, 120 or more and 3000 or less. More specifically, it is preferable that the lower limit is usually 120 or more. In particular, it is preferable that it be 150 or more, or 180 or more, or 200 or more, or 220 or more, or 250 or more, or 270 or more, or 300 or more, or 350 or more, or 400 or more, and especially 450 or more. On the other hand, the multiplied value AV of such average brightness 66.88278 ×AV 80.79346 There is no particular upper limit, but from the standpoint of industrial productivity, it is generally preferable that it be 3000 or less, or 2000 or less.

[0120] • Features (c2): Standard deviation and mean luminance at m / z 66.88278 The composition of the present invention is preferable because the brightness variation of a specific component in the cross-section of the composition is large, causing the component to be localized over a wide area throughout the composition, resulting in a softer quality.

[0121] Therefore, the composition of the present invention provides the standard deviation (SD) of luminance in the signal intensity dispersion at m / z 66.88278 in imaging mass spectrometry data obtained by analyzing the frozen section C under the [condition C]. 66.88278 ) is considered a desirable feature if it is above a predetermined value (feature (c2)). Specifically, the standard deviation (SD) 66.88278 The standard deviation (SD) is preferably in the range of 16.0 to 100. More specifically, its lower limit is usually preferably 16.0 or higher. In particular, it is preferably 18.0 or higher, or 19.0 or higher, or 20.0 or higher, or 22.0 or higher, and especially 24.0 or higher. On the other hand, such standard deviation (SD) 66.88278 While there are no particular restrictions on the upper limit of ), from the viewpoint of industrial productivity, it is generally preferable that it be 100 or less, or 80 or less, or 60 or less, or 50 or less.

[0122] Furthermore, the composition of the present invention provides the average luminance (AV) in the signal intensity dispersion at m / z 66.88278. 66.88278 It is preferable that the average brightness (AV) is greater than or equal to a predetermined value. Specifically, the average brightness (AV) 66.88278 The value of ) is preferably in the range of 15 to 200. More specifically, the lower limit is usually preferably 15 or higher, and more preferably 18 or higher, or 20 or higher, or 25 or higher, or 30 or higher, or 33 or higher, or 35 or higher, or 37 or higher, or 39 or higher, and especially preferably 40 or higher. On the other hand, such average brightness (AV) 66.88278 While there are no particular restrictions on the upper limit of ), from the viewpoint of industrial productivity, it is generally preferable that it be 200 or less, or 150 or less, or 100 or less.

[0123] • Features (c3): Standard deviation and mean luminance at m / z 80.79346 Furthermore, the composition of the present invention, in imaging mass spectrometry data obtained by analyzing the frozen section C under [Condition C], shows the standard deviation of luminance in the signal intensity dispersion at m / z 80.79346 (SD 80.79346) is considered a desirable feature if it is above a predetermined value (feature (c3)). The reason for this is unknown, but assuming that the hydrogenated m / z is being observed by NANO-PALDI MS, it is possible that the distribution of pyrazine (CAS: 290-37-9, molar mass 80.09 g / mol), which has a relatively similar molecular weight, is being measured in the composition. It is possible that pyrazine-like substances produced by the Maillard reaction during the heating of the food are localized over a wide area throughout the composition, resulting in a softer texture.

[0124] Specifically, the standard deviation (SD) 80.79346 The standard deviation (SD) is preferably in the range of 4.0 to 80. More specifically, its lower limit is usually preferably 4.0 or higher. In particular, it is preferably 4.5 or higher, or 5.0 or higher, or 5.5 or higher, or 6.0 or higher, or 6.5 or higher, or 7.0 or higher, or 7.5 or higher, or 8.0 or higher, or 8.5 or higher, especially 9.0 or higher. On the other hand, such standard deviation (SD) 80.79346 While there are no particular restrictions on the upper limit of ), from the viewpoint of industrial productivity, it is generally preferable that it be 80 or less, or 70 or less, or 60 or less, or 50 or less, or 40 or less.

[0125] Furthermore, the composition of the present invention provides the average luminance (AV) in the signal intensity dispersion at m / z 80.79346. 80.79346 It is preferable that the average luminance (AV) is greater than or equal to a predetermined value. Specifically, the average luminance (AV) is greater than or equal to a predetermined value. 80.79346 The value of ) is preferably in the range of 6.5 or more and 100 or less. More specifically, the lower limit is usually preferably 6.5 or more, and more preferably 7.0 or more, or 7.5 or more, or 8.0 or more, or 8.5 or more, or 9.0 or more, and especially preferably 9.5 or more. On the other hand, such average luminance (AV) 80.79346 While there are no particular restrictions on the upper limit of ), from the viewpoint of industrial productivity, it is generally preferable that it be 100 or less, or 80 or less, or 60 or less.

[0126] Regarding the cross-section of frozen sections: The composition of the present invention is characterized in that, in imaging mass spectrometry data obtained by analyzing the frozen section C under the [condition C], one or more of the above features (c1), (c2), and (c3) are satisfied, preferably two or more, and particularly preferably all three are satisfied. Herein, the composition of the present invention is characterized in that, with respect to frozen sections obtained by cutting the frozen material of the composition at any cross-section, the provisions regarding the above features (c1), (c2), and (c3) are satisfied.

[0127] However, it is preferable that the composition of the present invention satisfies the provisions relating to features (c1), (c2), and (c3) when the frozen section obtained by cutting the composition with a cross-section perpendicular to the longitudinal direction of the composition is referred to as the frozen section C. In this invention, the "longitudinal direction" of the composition refers to the direction of the longer side of a hypothetical rectangular parallelepiped of the smallest volume in which the composition is inscribed, and the "short direction" of the composition refers to the direction perpendicular to the longitudinal direction. If there are multiple longitudinal directions for the composition, any of them can be adopted.

[0128] Furthermore, the composition of the present invention is obtained by cutting the frozen composition material at an arbitrary cross-section X and cutting it at a cross-section Y perpendicular to the cross-section X, and the standard deviation of luminance at m / z 66.88278 and 80.79346 is obtained from imaging mass spectrometry data obtained by analyzing each of these frozen sections C under the [condition C]. 66.88278 SD 80.79346 ) and average brightness (AV 66.88278 AV 80.79346 When the standard deviation (SD) of the luminance obtained for the frozen section X of the cross-section X is calculated, 66.88278 SD 80.79346 ) and average brightness (AV 66.88278 AV 80.79346 ) and the standard deviation (SD) of luminance obtained for the frozen section Y of the cross-section Y. 66.88278 SD 80.79346 ) and average brightness (AV 66.88278 AV 80.79346It is preferable that the arithmetic mean of each of the above features (c1), (c2), and (c3) satisfies the requirements. Furthermore, the standard deviation (SD) of the brightness obtained for the frozen section X of the cross section X is also preferable. 66.88278 SD 80.79346 ) and average brightness (AV 66.88278 AV 80.79346 ) and the standard deviation (SD) of luminance obtained for the frozen section Y of the cross-section Y. 66.88278 SD 80.79346 ) and average brightness (AV 66.88278 AV 80.79346 It is more preferable that both (c1), (c2), and (c3) satisfy the provisions relating to the above features. In this case, it is preferable that the cross-section X is a cross-section perpendicular to the longitudinal direction, and the cross-section Y is a cross-section parallel to the longitudinal direction. If there are multiple longitudinal directions of the composition, any direction can be adopted, and the properties of the entire composition can be evaluated more accurately by evaluating the cross-section X and its perpendicular cross-section Y.

[0129] Furthermore, if the luminance distribution of a composition is uniform, the average luminance of the entire composition can be estimated by measuring the average luminance of one cross-section as a representative part. However, if a bias is observed in the luminance distribution, the average luminance of two or more finite cross-sections can be measured and the results added together to obtain the measured value of the average luminance of the entire composition.

[0130] [Total fat content] A preferred feature of the puffing composition of the present invention is that the total oil content of the composition is within a predetermined range. Specifically, the total oil content of the puffing composition of the present invention is preferably in the range of, for example, 2.0% by mass or more and 70% by mass or less on a dry mass basis. More specifically, the lower limit is usually preferably 2.0% by mass or more. In particular, it is preferable that it be 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, and especially 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can be usually 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.

[0131] The origin of the oils and fats in the composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived oils and fats, but plant-derived oils and fats are preferred. Specifically, it is preferable that the ratio of the plant-derived oil content to the total oil and fat content of the entire composition be in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less. Examples of plant-derived oils and fats include those derived from grains (especially from millet), beans, potatoes, vegetables, nuts and seeds, and fruits, but it is more preferable to use those derived from olives.

[0132] From the viewpoint of ease of dispersion in the composition, it is preferable that the oil and fat content in the composition of the present invention be incorporated into the composition as an isolated pure product, and it is preferable that the proportion of oil and fat content incorporated into the composition in the form contained in edible plants (especially legumes and / or grains, preferably legumes) is low. Specifically, it is preferable that the ratio of the oil and fat content incorporated in the form contained in edible plants to the total oil and fat content of the entire composition be in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and more preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.

[0133] A preferred feature of the puffing composition of the present invention is that the ratio of liquid oil to the total oil content of the composition is within a predetermined range. Specifically, the ratio of liquid oil to the total oil content of the puffing composition of the present invention is preferably in the range of, for example, 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. In particular, it is preferable that it be 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can usually be 100% by mass or 100% by mass or less. In the present invention, liquid oil refers to oil that is liquid at room temperature (20°C).

[0134] (raw materials) The raw materials for the composition of the present invention are not particularly limited, as long as they can achieve the various component compositions and physical properties defined in the present invention. However, it is preferable to use one or more types of edible plants as raw materials, and it is preferable to use legumes and / or grains as edible plants, and it is preferable to contain at least legumes. In addition to the plant-based ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.) listed in the food group classification of the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) mentioned above, wild grasses that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used as edible plants. Furthermore, it is preferable that the dry weight moisture content of the edible plants used in the composition of the present invention be in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, while there are no particular restrictions on the lower limit of such dry-weight moisture content, it is generally preferable that it be 0% by mass or more, or 0.01% by mass or more.

[0135] ·beans: When using legumes in the composition of the present invention, the type of legume used is not limited, but preferably, as an example, it is one or more legumes selected from the genera of Pea, Kidney Bean, Peanut, Cowpea, Broad Bean, Chickpea, Soybean, and Lentil, and more preferably, it is from the genera of Pea, Kidney Bean, Peanut, Cowpea, Broad Bean, Chickpea, and Lentil. Specific examples, though not limited to these, include peas (especially yellow peas and white peas), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, flat beans, blue peas, purple kidney beans, lentils, peanuts, lupine beans, grass peas, carob, twisted crowberry, broad crowberry, coffee beans, cocoa beans, Mexican flying beans, etc. The classification of other food ingredients not listed can be naturally understood by those skilled in the art who handle those ingredients or processed food products. Specifically, this can be clearly understood by referring to the food group classification (page 249, Table 1) described in the 2015 edition (7th revised edition) of the Standard Tables of Food Composition in Japan, which is widely used in daily life in ordinary households. These legumes may be used individually or in any combination of two or more types.

[0136] Furthermore, the starch content of the legumes used in the composition of the present invention is preferably above a predetermined value. Specifically, the starch content of the legumes is preferably in the range of 10.0% by mass or more and 90% by mass or less on a dry mass basis. More specifically, the lower limit is usually preferably 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or 35% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of the legumes is not particularly limited, but for example, it can be usually 90% by mass or less, or 85.0% by mass or less, or 80.0% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0137] When using legumes in the composition of the present invention, mature legumes rather than immature seeds (for example, green peas which are immature seeds of peas, or edamame which are immature seeds of soybeans) are preferably used because the proportion of the intermediate molecular weight fraction (logarithmic molecular weight of 6.5 or more and less than 8.0) of the starch contained in the composition increases (more specifically, the value of AUC3 increases). Also, for the same reason, it is preferable that the legumes are in a state where the moisture content on a dry weight basis is below a predetermined value as they mature. Specifically, the moisture content on a dry weight basis of the legumes used in the composition of the present invention is preferably, for example, in the range of 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, particularly less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the moisture content on a dry weight basis of such legumes is not particularly limited, but is usually 0% by mass or more, or preferably 0.01% by mass or more.

[0138] • Grains: In the present invention, "minor cereals" generally refers to those other than the major cereals, rice, wheat, and barley, among cereals, and includes the so-called pseudo-cereals (Chenopodiaceae, Amaranthaceae) other than Gramineae cereals. When using minor cereals in the composition of the present invention, the types of minor cereals used are not limited, but as an example, it is preferably one or more minor cereals selected from Gramineae, Chenopodiaceae, and Amaranthaceae, and more preferably Gramineae. Specific examples include, but are not limited to, foxtail millet, barnyard millet, proso millet, sorghum, rye, oats, buckwheat, corn, quinoa, etc. In particular, it is preferable to use any one or two or more of oats, amaranth, and quinoa, and it is particularly preferable to use oats which contain a large amount of soluble dietary fiber. Also, it is preferable that the minor cereals substantially do not contain gluten (specifically, it represents a state where the gluten content is less than 10 ppm by mass), and more preferably do not contain gluten.

[0139] In addition, the starch content of the miscellaneous grains used in the composition of the present invention is preferably not less than a predetermined value. Specifically, in terms of dry mass conversion, for example, it is preferably in the range of 10.0% by mass or more and 90% by mass or less. More specifically, the lower limit is usually 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or 35.0% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of the miscellaneous grains is not particularly limited, but for example, it can be usually 90% by mass or less, or 85.0% by mass or less, or 80.0% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.

[0140] When miscellaneous grains are used in the composition of the present invention, it is preferable to use dried miscellaneous grains because the proportion of the intermediate molecular weight fraction (logarithmic molecular weight of 6.5 or more and less than 8.0) among the starches contained in the composition increases (more specifically, the value of AUC3 increases). Specifically, it is preferable that the miscellaneous grains are in a state where the moisture content based on dry weight is not more than a predetermined value. More specifically, the moisture content based on dry weight of the miscellaneous grains used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the moisture content based on dry weight of such miscellaneous grains is not particularly limited, but it is preferably usually 0% by mass or more, or 0.01% by mass or more.

[0141] • Content and particle size of legumes and / or grains: When legumes are used in the composition of the present invention, the legume content in the composition of the present invention is not limited, but is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is usually 10% by mass or more, more preferably 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and is particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0142] Furthermore, when using grains in the composition of the present invention, the grain content in the composition of the present invention is not limited, but is preferably in the range of 10% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is usually 10% by mass or more, more preferably 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and is particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0143] Furthermore, when legumes and / or grains are used in the composition of the present invention, the total content of legumes and / or grains in the composition of the present invention, preferably the content of legumes and grains, is not limited, but is preferably in the range of 15% by mass or more and 100% by mass or less on a dry mass basis. More specifically, the lower limit is usually 10% by mass or more, more preferably 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and is particularly preferably 95% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.

[0144] When using legumes and / or grains in the composition of the present invention, it is preferable to use powdered legumes and / or grains, specifically, the particle size d after ultrasonic treatment. 90 and / or d 50 It is preferable to use bean powder and / or grain powder where each of these values ​​is below a predetermined value.

[0145] That is, the particle size d of legume powder and / or grain powder after ultrasonic treatment. 90 For example, it is preferable that the particle size be in the range of 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually preferably less than 500 μm or 450 μm or less, and more preferably 400 μm or less, 350 μm or less, 300 μm or less, 275 μm or less, 250 μm or less, 225 μm or less, 200 μm or less, 175 μm or less, 150 μm or less, 125 μm or less, 100 μm or less, 90 μm or less, 80 μm or less, 70 μm or less, 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, 1 μm or more, 5 μm or more, 8 μm or more, 10 μm or more, or 15 μm or more.

[0146] Similarly, the particle size d of legume powder and / or grain powder after ultrasonic treatment. 50 The particle size is preferably in the range of 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually preferably less than 500 μm or 450 μm or less, and more preferably 400 μm or less, 350 μm or less, 300 μm or less, 250 μm or less, 200 μm or less, 150 μm or less, 100 μm or less, 90 μm or less, 80 μm or less, 70 μm or less, 60 μm or less, or 50 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 0.3 μm or more, 1 μm or more, 5 μm or more, 8 μm or more, or 10 μm or more.

[0147] In particular, if the above size is above a certain level, the surface of the composition may become uneven, so it is preferable to use powdered beans and / or grains, preferably beans, that are below the above-mentioned size. Furthermore, when using the aforementioned powdered beans and / or powdered grains, the composition may be one in which the powdered beans and / or powdered grains are bound together while maintaining their shape in the final puffed composition, or the bean powder and / or grain powder in the dough composition may melt and become one integrated unit in the puffed composition during processing.

[0148] Other ingredients: The composition of the present invention may contain any one or more other ingredients. Examples of such ingredients include plant-based ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.), animal-based ingredients (fish, shellfish, meat, eggs, dairy products, etc.), and microbial foods. The content of these ingredients can be appropriately set within a range that does not impair the purpose of the present invention.

[0149] ·Seasonings, food additives, etc.: The composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of ingredients include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (examples include glycerin fatty acid ester, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride succinate, polyglycerin fatty acid ester, polyglycerin condensed linosyl ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), colorants, thickeners and stabilizers.

[0150] However, given the recent rise in natural products, it is preferable that the composition of the present invention contains at least one of the following: emulsifiers, colorants, and thickening / stabilizing agents (for example, those listed as "colorants," "thickening / stabilizing agents," and "emulsifiers" in the "List of Food Additive Substances for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)), with a content of at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, or even substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or not present at all. Furthermore, it is even more preferable that the content of at least two of these is at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, or even substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or not present at all. Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. In particular, it is even more preferable that the content of food additives is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially absent.

[0151] [Wheat products / Gluten] A preferred feature of the puffing composition of the present invention is that the wheat content of the composition is within a predetermined range. Specifically, the wheat content of the puffing composition of the present invention is preferably in the range of 0% by mass or more and 50% by mass or less on a dry mass basis. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. The puffing composition of the present invention is useful because even if its wheat content ratio is below the above upper limit, it is a composition that allows you to feel the unique texture of puffed foods. On the other hand, the lower limit of such a ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more.

[0152] A preferred feature of the puffing composition of the present invention is that the ratio of wheat-derived protein to the total protein content of the composition is within a predetermined range. Specifically, it is preferable that the ratio of wheat-derived protein to the total protein content of the puffing composition of the present invention is in the range of, for example, 0% by mass or more and 50% by mass or less. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. The puffing composition of the present invention is useful because, by having a wheat-derived protein content ratio to its total protein content that is below the above upper limit, it becomes a composition that can provide the unique texture of puffed foods even if the wheat content is relatively low. On the other hand, the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.

[0153] The leavening composition of the present invention preferably contains substantially no gluten (specifically, less than 1 ppm, which is the lower limit of a common measurement method) or no gluten at all. The leavening composition of the present invention is useful because, even if it is substantially gluten-free, it provides the desirable texture unique to leavened foods.

[0154] Furthermore, conventional solid paste compositions for cooking (especially compositions containing gluten with a network structure) maintain compositional elasticity by containing sodium chloride, but this has problems in terms of affecting taste and leading to excessive salt intake. In particular, in dry compositions (dried udon, dried hiyamugi, etc.), these problems are significant because 3% or more by mass of sodium chloride is usually used to maintain compositional elasticity. On the other hand, the composition of the present invention is preferable because it can be made with an extremely small amount of sodium chloride, or even without the addition of sodium chloride, while suppressing the decrease in elasticity and resulting in a composition of good quality. In addition, the present invention is also preferable for solid paste compositions for cooking such as pasta, udon, and bread, which normally have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, because a composition of good quality can be made without the addition of sodium chloride by applying the present invention.

[0155] Specifically, the sodium chloride content in the composition of the present invention is preferably in the range of 0% to 3% by mass on a dry mass basis. More specifically, the upper limit is usually 3% by mass or less, more preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limit of the sodium chloride content in the composition of the present invention is not particularly limited and may be 0% by mass. In the present invention, the quantitative method for sodium chloride in the solid paste composition is, for example, a method that is calculated by multiplying the amount of sodium measured by atomic absorption spectrometry by 2.54, in accordance with the "salt equivalent" in the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition).

[0156] [Puffed food] The expanded composition of the present invention is usually an expanded food. In the present invention, "expanded food" means a food composed of an expanded composition or a food having an expanded composition as a main component. More specifically, it means a food produced by increasing the volume by expanding a dough composition by heat treatment, such as bread or a similar food (sometimes referred to as a bread-like food) which is a块状 expanded composition, or a puff-like composition expanded by rapidly reducing the pressure of a dough heat-treated under pressure among the块状 expanded compositions, or a cracker or a similar food (sometimes referred to as a cracker-like food) which is a plate-like expanded food with a small thickness among the块状 expanded compositions.

[0157] The expanded composition of the present invention preferably has a texture unique to expanded foods. In the present invention, "texture unique to expanded foods" refers to a texture felt due to the strength difference between the solid structure and the void structure of the composition, which is derived from the porous structure inside the expanded food. Specifically, the crispy feeling in crackers and the fluffy feeling in bread can be mentioned. Even for an expanded composition once formed, if the composition hardens and its structure becomes difficult to break, or if the composition cannot maintain the expanded state and wilts, resulting in fewer internal voids, such a texture unique to expanded products becomes difficult to feel.

[0158] [Method for producing a starch-containing puffed composition] The expanded composition of the present invention can be produced by any method, but it is preferably produced by a method including the following steps (i) and (ii). (i) A step of preparing a dough composition that satisfies all of the following (1) to (5). (1) The starch content of the composition is 8.0% by mass or more based on the wet mass. (2) The moisture content of the composition based on the dry weight is more than 40% by mass. (3) The dietary fiber content of the composition is 2.0% by mass or more in terms of wet mass conversion. (4) The starch degrading enzyme activity of the composition is 0.2 U / g or more in terms of dry weight conversion. (5) The particle size d in the particle size distribution measured after the composition has been subjected to starch and protein degradation treatment according to [procedure b] above, and then ultrasonic treatment. 50 It is less than 450 μm. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the AUC1 of the composition increases by 5% or more and the dry weight moisture content decreases by 5% by mass or more before and after the heat treatment.

[0159] • Step (i): Preparation of dough composition: The preparation of the dough composition in step (i) is preferably carried out under the following conditions.

[0160] In step (i), the dough composition preferably has a starch content equal to or greater than a predetermined value. Specifically, the starch content of the dough composition is preferably in the range of 8.0% by mass or more and 60% by mass or less, based on wet mass. More specifically, the lower limit is usually 8.0% by mass or more, and more preferably 9.0% by mass or more, or 10.0% by mass or more, or 12.0% by mass or more, or 14.0% by mass or more, or 16.0% by mass or more, or 18.0% by mass or more. The upper limit is not particularly limited, but for example, it can be 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0% by mass or less, or 30.0% by mass or less.

[0161] In step (i), it is preferable that the dry-weight moisture content of the dough composition exceeds a predetermined value. The technical significance of this is that if the dry-weight moisture content is below the predetermined value, the enzymatic reaction will not proceed easily. Therefore, in the baking process in step (ii), the dry-weight moisture content is maintained above the predetermined value for a certain period of time or longer, making it easier for the enzymatic reaction to occur in which the relatively high molecular weight starch components defined by AUC2 are converted into relatively low molecular weight starch components defined by AUC1. (Therefore, the values ​​of AUC1 and AUC2 in the composition of the present invention will be different from the values ​​in raw materials that do not undergo heat treatment and from compositions with different factors that greatly affect the decomposition enzyme reaction (dough enzyme activity, dough hydration conditions, heat treatment conditions, etc.)). Specifically, it is preferable that the dry-weight moisture content of the dough composition be in the range of more than 40% by mass and 250% by mass or less. More specifically, the lower limit is usually more than 40% by mass, more preferably more than 45% by mass, or more than 50% by mass, or more than 55% by mass, or more than 60% by mass, or more than 65% by mass, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and especially preferably 100% by mass or more. The upper limit is not particularly limited, but can usually be 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or 175% by mass or less, or 150% by mass or less.

[0162] Furthermore, it is preferable to maintain the dry-weight moisture content of the dough composition above a predetermined value for a predetermined period of time or longer. The time for which the dry-weight moisture content of the dough composition is maintained above a predetermined value can be appropriately set based on the reaction rate determined from the enzyme activity, reaction temperature, and dry-weight moisture content of the dough composition, as well as the rate of change of AUC2 and AUC1, but it is preferable to set it in the range of 1 minute to 24 hours. More specifically, the lower limit is usually 1 minute or more, more preferably 2 minutes or more, or 3 minutes or more. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or less, or 16 hours or less. The reaction temperature of the dough composition can also be appropriately set based on the rate of change of AUC2 and AUC1, but it is preferable to set it in the range of 30°C to 300°C. More specifically, the lower limit can be 30°C or higher, more particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher, or 110°C or higher, and especially 120°C or higher. On the other hand, the upper limit is not particularly limited, but can be 300°C or lower, more particularly 260°C or lower, or 230°C or lower. Note that the process of maintaining the dry weight moisture content of the dough composition above the predetermined value for a predetermined time or longer may be provided as a separate pretreatment after the dough composition preparation in step (i) and before the heat treatment in step (ii) described below, but some or all of it may be achieved in the heat treatment in step (ii) described below.

[0163] Furthermore, by maintaining the dry-weight moisture content of the dough composition above the predetermined value for a predetermined period of time or longer, the fermentation process described later or the enzymatic treatment process in the dough composition can be carried out, and the dough composition after the treatment can be expanded by heat treatment to produce the expanded composition of the present invention. Specifically, the dough composition can be produced by carrying out yeast fermentation with yeast incorporated into the dough composition, carrying out an enzymatic treatment reaction with starch-degrading enzymes in the dough composition, or carrying out an enzymatic treatment reaction of the psyllium seed coat incorporated into the dough composition (specifically, it is preferable to treat it with cellulase and / or pectinase and / or xylanase, and it is particularly preferable to treat it with at least pectinase and / or xylanase), and the dough composition after the treatment can be expanded by heat treatment to produce the expanded composition of the present invention. In this case, "before heat treatment" refers to the state of the dough composition before the aforementioned fermentation process or enzymatic treatment process (i.e., immediately after preparation), and "after heat treatment" refers to the state of the expanded composition after the dough composition has been heat-treated after the fermentation process or enzymatic treatment and the expansion is complete.

[0164] In this invention, the "wet mass basis ratio" (sometimes simply referred to as "wet mass basis," "wet mass conversion," or "wet weight basis") represents the content ratio of each component, etc., calculated by using the wet mass including water in the composition or each fraction as the denominator and the content of each target component or object as the numerator.

[0165] The dough composition in step (i) preferably has a dietary fiber content (total of soluble and insoluble dietary fiber) of a predetermined value or higher. Specifically, the dietary fiber content (especially the insoluble dietary fiber content) of the dough composition is preferably in the range of 2.0% by mass or more and 30% by mass or less on a wet mass basis. More specifically, the lower limit is usually 2.0% by mass or more, and more preferably 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more. The upper limit is not particularly limited, but for example, it can usually be 30% by mass or less, or 20% by mass or less.

[0166] In step (i), the dough composition preferably has a starch-degrading enzyme activity of at least a predetermined value. Specifically, the starch-degrading enzyme activity of the dough composition is preferably in the range of, for example, 0.2 U / g to 100.0 U / g on a dry weight basis. More specifically, the lower limit is usually 0.2 U / g or more, more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, and particularly preferably 4.0 U / g or more. On the other hand, the upper limit of such a percentage is not particularly limited, but can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.

[0167] To prevent the inactivation of starch-degrading enzymes in edible plants (e.g., legumes and / or grains, especially legumes), a processing method for obtaining edible plants with high starch-degrading enzyme activity for use as raw materials is preferably one in which heat treatment is performed in an environment where the dry weight moisture content is below a predetermined percentage (for example, usually 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, especially 20% by mass or less). Specifically, the heat treatment temperature is preferably in the range of 60°C to 300°C. More specifically, the upper limit can usually be 300°C or less, or 260°C or less, or 220°C or less, or 200°C or less. Furthermore, since undesirable odors in the raw material can be removed by pre-heat treatment at a predetermined temperature or higher, it is preferable that the treatment temperature be above a predetermined temperature. Specifically, it is usually preferably 60°C or higher. Among these, 70°C or higher, or 80°C or higher, or 90°C or higher, and especially 100°C or higher is desirable. The heating time can be set arbitrarily until the starch-degrading enzyme activity is adjusted to a predetermined value, but it is preferable to set it in the range of 0.1 minutes to 60 minutes. More specifically, the lower limit can usually be 0.1 minutes or more, or 1 minute or more. On the other hand, there is no particular limit to the upper limit, but it can usually be 60 minutes or less.

[0168] The enzyme activity unit (U / g) is determined by the percentage decrease in absorbance C (%) at 660 nm during a 30-minute enzymatic reaction of the sample, compared to the comparison group (absorbance B). The percentage decrease in absorbance of the enzyme reaction group (absorbance A) is calculated as ({(absorbance B - absorbance A) / absorbance B} × 100 (%)). One unit (U) of enzyme activity is defined as the amount of enzyme activity that reduces absorbance by 10% per 10 minutes. The enzyme activity per 1 g of sample is calculated from the percentage decrease in absorbance C (%) when an enzymatic reaction is performed for 30 minutes using 0.25 mL of enzyme solution (sample content 0.025 g) using the following formula.

number

[0169] Furthermore, specific examples of starch-degrading enzymes in the dough composition include amylase, etc. These may be derived from edible plants such as beans and / or grains, preferably beans, which are the raw materials of the dough composition, or they may be added separately from external sources. However, it is preferable that a certain percentage or more of the starch-degrading enzyme activity in the dough composition is derived from the edible plants that are the raw materials, and it is particularly preferable that it is derived from beans and / or grains, preferably beans. Specifically, the percentage of the starch-degrading enzyme activity in the dough composition that is derived from the edible plants (especially beans and / or grains, preferably beans) is preferably in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, and more preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. On the other hand, the upper limit is not particularly limited, but it can be, for example, usually 100% or less.

[0170] Furthermore, it is preferable that a predetermined proportion or more of the digestive enzyme activity in the dough composition is derived from endogenous digestive enzymes contained in the raw material edible plants (especially legumes and / or cereals, preferably legumes), and more preferably from endogenous starch-degrading enzymes contained in legumes and / or cereals, preferably legumes, and more preferably the starch-degrading enzyme is amylase. Also, since starch derived from edible plants is considered to have the characteristic of being easily degraded by endogenous digestive enzymes contained in the same plant, it is preferable that the plant from which the starch-degrading enzyme (especially the endogenous digestive enzyme contained in edible plants) is derived contains at least the same type of plant as the plant from which the starch contained in the composition is derived. Specifically, it is preferable that the proportion of the starch-degrading enzyme activity in the dough composition that is derived from endogenous digestive enzymes contained in the raw material edible plants (especially legumes and / or cereals, preferably legumes) is in the range of 30% to 100%. More specifically, the lower limit is usually 30% or more, preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more. The upper limit is not particularly limited, but for example, it can usually be 100% or less.

[0171] The dough composition in step (i) is subjected to starch and protein degradation treatment according to [procedure b] above, and then ultrasonic treatment, and the particle size distribution measured is as follows: particle size d 50 However, it is preferable that the proportion is above a predetermined level. Specifically, the particle size d 50For example, the particle size is preferably in the range of 1 μm or more and less than 450 μm. More specifically, the upper limit is usually less than 450 μm, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more. Although the principle is unknown, in the present invention which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, thereby improving the swelling properties during heat treatment and resulting in a composition that has the unique texture of puffed foods. On the other hand, if these components are larger than a certain size, they will penetrate the support structure mainly composed of starch, and the puffed state after heat treatment cannot be maintained, so it is considered preferable that they be smaller than a certain size.

[0172] The dough composition in step (i) is obtained by analyzing the components obtained by processing the composition according to [procedure a] under [condition A], and the molecular weight distribution curve (MWDC) is in the range of 6.5 or more and less than 9.5. 6.5-9.5 In this process, it is preferable to prepare the product so that the ratio of the area under the curve (AUC3) in the interval where the molecular weight logarithm is 6.5 or more and less than 8.0 to the total area under the curve is equal to or greater than a predetermined percentage. Specifically, it is preferable that such AUC3 be in the range of 30% to 100%. More specifically, it is preferable that the lower limit is usually 30% or more, and more preferably 35% or more, or 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, or 80% or more, or 90% or more. The upper limit is not particularly limited, but for example it can be 100% or less or 98% or less. The reason is not clear, but it is thought that when the proportion of relatively low molecular weight amylopectin among the amylopectin contained in the starch (which is thought to be contained in the fraction in the range of molecular weight logarithm 6.5 or more and less than 9.5) becomes greater than a predetermined value, the spreadability during the expansion stage is improved, resulting in a preferably expanded puffed food product.

[0173] The dough composition in step (i) is preferably prepared to contain beans and / or grains, preferably beans. The content is arbitrary, but is preferably in the range of 5% by mass or more and 90% by mass or less on a wet mass basis. More specifically, the lower limit is usually 5% by mass or more, more preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0174] The legumes and / or grains used may be those that have not undergone the heat treatment described later, those that have been heat-treated, or both. Furthermore, it is preferable to use the legumes and / or grains in powder form.

[0175] Furthermore, the legumes and / or grains used in the present invention may also be those that have been mildly preheated so that the temperature drop difference of the gelatinization peak temperature measured under the above conditions falls within a predetermined temperature range, and these can be used as the raw material in step (i). Using such raw materials is preferable because it removes unwanted components from the raw material while retaining starch granules, which then help with swelling, thus allowing the effects of the present invention to be achieved effectively. If the temperature drop difference is too large, in the swelling process of step (ii), the starch granules may be completely destroyed to the extent that they do not exhibit an RVA peak, or even if they are not destroyed, their heat resistance may be lost, making it difficult to achieve the effects of the present invention. Specifically, it is preferable to set the temperature drop difference to a range of, for example, 0°C to 50°C. More specifically, it is preferable that the upper limit of the temperature drop difference is usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less. On the other hand, there is no particular limit to the lower limit of the temperature drop difference, but it is preferable to perform pretreatment so that the temperature drops by 0°C or more, and more preferably by 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more.

[0176] Furthermore, legumes and / or grain raw materials (especially raw material powders) for use in step (i) of the manufacturing method of the present invention, which have been preheated so that the temperature drop difference of the gelatinization peak temperature measured by the above method is less than or equal to the predetermined temperature (i.e., in the range of 0°C to 50°C, specifically, usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, and the lower limit of the temperature drop difference is not particularly limited, but is usually 0°C or higher, especially 1°C or higher, or 2°C or higher, or 3°C or higher, or 4°C or higher, or 5°C or higher), are also included in the scope of the present invention. In addition, it is preferable that the preheated legumes and / or grain raw materials (especially raw material powders) satisfy (c-3) and / or (d-3) corresponding to (c-1) and / or (d-1) described above. That is, it is preferable that the following (c-3) and / or (d-3) are satisfied. (c-3) When a 6% suspension of the pulverized material of the dough composition is observed, the starch granule structure observed is 40 granules / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than the limit, and there is no upper limit, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies: (d-3) When a 14% by mass water slurry of the pulverized material of the dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is greater than 95°C, or 100°C or higher, or 105°C or higher, or 110°C or higher, and there is no upper limit, but for example, 140°C or lower, or 135°C or lower, or 130°C or lower. Furthermore, an enzyme-treated psyllium husk product, which is obtained by pre-treating psyllium husk with enzymes (preferably cellulase and / or pectinase and / or xylanase, more preferably at least xylanase and / or pectinase) for use in step (i) of the manufacturing method of the present invention, is also included in the scope of the present invention.

[0177] The temperature and time during the heating process should be adjusted appropriately so that the difference in the decrease in gelatinization peak temperature falls within a predetermined range, from the viewpoint of removing undesirable components in the raw material while preventing damage to the starch granules. The heating method can also be appropriately adopted, such as a method that directly heats the powder using a solid (such as metal parts in the equipment) as a medium (such as an extruder) or a method that heats the powder using a gas as a medium (such as saturated steam heating or air dry heating). The composition temperature during the process is preferably in the range of 80°C to 250°C. More specifically, the upper limit is usually preferably 250°C or less, or 210°C or less, or 150°C or less. The lower limit of the temperature is not particularly limited, but can usually be 80°C or higher, or 90°C or higher, or 100°C or higher. Furthermore, the processing time at the temperature is usually preferably 30 minutes or less, or 25 minutes or less, and the lower limit is not particularly limited, but is usually preferably 0.1 minutes or more.

[0178] Furthermore, it is preferable that the dry-weight moisture content during the heating treatment is below a predetermined value. If the dry-weight moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if not destroyed, their heat resistance may be lost, which may make it difficult to achieve the effects of the present invention. Specifically, the upper limit is preferably in the range of 0% by mass or more and 80% by mass or less as the dry-weight moisture content. More specifically, the upper limit is usually preferably 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less. The lower limit of the dry-weight moisture content during the heating treatment is not particularly limited, but it can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0179] (Starch granule structure) As mentioned above, the baked puffed composition of the present invention is preferable because it is a composition in which the starch granule structure is destroyed, resulting in a smooth texture. However, in the dough composition in step (i) of the manufacturing method of the present invention, it is preferable that the number of starch granule structures is greater than or equal to a predetermined value. Although the principle is unknown, it is thought that by performing the step of puffing the dough composition by heat treatment while it contains starch granule structures, the starch granules protect the internal voids, resulting in a puffed structure with a smooth texture. Specifically, it is preferable that the dough composition in step (i) of the manufacturing method of the present invention satisfies the following (c-1) and / or (d-1), and it is even more preferable that it satisfies both (c-1) and (d-1).

[0180] (c-1) When a 6% suspension of the pulverized material of the composition is observed, the starch granule structure observed is 40 granules / mm 2 That's all. (d-1) When a 14% by mass aqueous slurry of the pulverized composition was heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature was greater than 95°C.

[0181] (c-1) Starch granule structure in the dough composition: Specifically, the dough composition in step (i) of the manufacturing method of the present invention has, under the conditions described in (a) above, for example, 40 starch granules / mm³. 2 More than 100000 pieces / mm 2 The following ranges are preferable. More specifically, the lower limit is usually 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2It is preferable that it be greater than [a certain value]. There is no upper limit to the number of starch granule structures in the dough composition, but for example, it is usually 100,000 / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following is possible:

[0182] • (c-2) Difference in the reduction of starch granule structure in the dough composition: Furthermore, it is preferable that the dough composition in step (i) satisfies condition (c-1), and that the expanded composition of the present invention after baking satisfies condition (a) described above. In particular, it is preferable that the number of starch granule structures defined in (a) above in the final expanded composition of the present invention is less than the number of starch granule structures defined in (c) above in the dough composition in step (i), and more preferably decreases by a certain number or more (feature (c-2)). That is, it is preferable that the number of such starch granule structures in the composition decreases by a predetermined value or more before and after the heat treatment in step (ii) (i.e., the decrease difference defined as "number of such starch granule structures in the dough composition before heat treatment - number of such starch granule structures in the composition after heat treatment" is a certain value or more). Specifically, the value of such decrease rate is, for example, 10 granules / mm² before and after the heat treatment in step (ii). 2 More than 100000 pieces / mm 2 The following range is preferable. More specifically, the lower limit of the reduction rate is usually 10 pieces / mm 2 In particular, 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 50 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 , or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is preferable that the reduction be greater than the above. On the other hand, there is no particular upper limit to the reduction rate, but for example, it is usually 100,000 units / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2The following is possible:

[0183] • (d-1) RVA gelatinization peak temperature in the fabric composition: In the present invention, in compositions with a high proportion of starch granules, viscosity tends to increase due to the swelling of the starch granules with water, and the gelatinization peak temperature also tends to be relatively high. Therefore, it is preferable that the gelatinization peak temperature of the dough composition in step (i) of the manufacturing method of the present invention, measured under the conditions described in (b) above, is in the range of, for example, greater than 95°C and 140°C or less. More specifically, the lower limit is usually preferably greater than 95°C, or 100°C or more, or 105°C or more, or 110°C or more. Even in compositions in which starch granules have been destroyed, the constituent components may swell with water and exhibit a pseudo-gelatinization peak temperature, so the upper limit is not particularly limited, but it can usually be 140°C or less, or 135°C or less, or 130°C or less.

[0184] (d-2) Difference in the decrease of the RVA gelatinization peak temperature in the fabric composition: Furthermore, it is preferable that the dough composition in step (i) satisfies condition (d-1), and that the expanded composition of the present invention after baking satisfies the aforementioned condition (b). In particular, it is preferable that the peak temperature of the expanded composition of the present invention obtained in (b) is less than the peak temperature of the dough composition in step (i) in (d-1), and more preferably decreases by a certain percentage or more (feature d-2). That is, it is preferable that the peak temperature of the composition decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the decrease rate defined by "(peak temperature of the dough composition before heat treatment - peak temperature of the composition after heat treatment) / peak temperature of the dough composition before heat treatment)" is a certain value or more). Specifically, it is preferable that the value of the decrease rate before and after the heat treatment in step (ii) be in the range of 5% to 100%. More specifically, it is preferable that the lower limit of the decrease rate is usually 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more. There is no particular upper limit to the rate of decline, but it can be, for example, 100% or less (i.e., the peak is no longer detectable), or 60% or less, or 50% or less, or 45% or less, or 40% or less.

[0185] ·Dietary fiber localization site Furthermore, it is more preferable to include localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) in the dough composition of step (i). Specifically, the lower limit of the ratio of localized sites of dietary fiber (e.g., psyllium seed coat) to the total mass of the entire dough composition is preferably in the range of 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is usually preferably 0.1% by mass or more. Among these, 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more is preferred. On the other hand, the upper limit is usually not limited, but for example, it can be usually 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less. Also, the localized sites of dietary fiber may be insoluble dietary fiber sites that satisfy the above requirements. Furthermore, the site where the dietary fiber is localized may be at least the psyllium seed coat, and may also be subject to the aforementioned enzyme treatment (e.g., xylanase treatment and / or pectinase treatment, etc.) beforehand.

[0186] Furthermore, by including the seed coat portion of legumes as a localized area of ​​dietary fiber (more specifically, an insoluble dietary fiber localized area) in the above proportion, it is preferable, especially in compositions that do not involve a dough fermentation process, because the extensibility of the dough when water is added is improved, resulting in physical properties that make it easier to expand in step (ii).

[0187] Furthermore, it is preferable to include the seed coat portion of plantain (sometimes referred to as plantain seed coat or psyllium husk), a wild plant commonly used for food, as the dietary fiber localization site (more specifically, soluble dietary fiber and insoluble dietary fiber localization site) in the above proportion, as this results in a physical property that is particularly prone to swelling in step (ii) of a fermented composition that has a dough fermentation process. In particular, it is preferable to include the plantain seed coat portion in the above proportion that has been treated with the enzymes described above (specifically, it is preferable to treat it with cellulase and / or pectinase and / or xylanase, and it is particularly preferable to treat it with at least pectinase or xylanase). It is also preferable to include both the seed coat portion of legumes and the plantain seed coat portion (especially the enzyme-treated plantain seed coat portion), and it is preferable that the total content is in the above proportion.

[0188] The dietary fiber localized portion in the dough composition may be included alone, or in the form of a dietary fiber-containing food ingredient containing the dietary fiber localized portion. However, it is preferable to include both the dietary fiber localized portion and other portions from the same type of food ingredient, and it is particularly preferable to include both the dietary fiber localized portion and other portions from the same individual food ingredient. A dietary fiber-containing food ingredient containing the dietary fiber localized portion from the same type or the same individual food ingredient may include the dietary fiber localized portion and other portions separately, or it may include the food ingredient in the form of a dietary fiber localized portion. Furthermore, the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above requirements.

[0189] In this invention, the term "dietary fiber localized site" refers to a part of a food ingredient (edible plant) that has a relatively higher dietary fiber content than the edible portion. For example, in a dry state, the dietary fiber localized site has a dietary fiber content that is, for example, 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more than that of the edible portion. For example, in legumes, the seed coat (more specifically, the insoluble dietary fiber localized site) has a relatively higher dietary fiber content than the edible portion (cotyledon), and in grains, the bran (more specifically, the insoluble dietary fiber localized site) has a relatively higher dietary fiber content than the edible portion. Furthermore, in plantain, a wild plant commonly consumed as food, the seed coat (plantain seed coat or psyllium husk) corresponds to the localized site of dietary fiber (more specifically, the localized sites of soluble and insoluble dietary fiber). In particular, the plantain seed coat is preferable from a nutritional standpoint because it contains both insoluble and soluble dietary fiber.

[0190] Furthermore, the dietary fiber localization site or insoluble dietary fiber localization site in the present invention may be a part of the "edible portion" of the food ingredient (for example, the seeds or husks of grains, beans, nuts, and vegetables; in particular, one or more selected from the seed husks of beans, the seed husks of psyllium, and the bran portion of grains) or a "non-edible portion" (for example, the cob of corn, the pod of beans). However, it is preferable that the dietary fiber localization site or insoluble dietary fiber localization site is a part of the "edible portion," more preferably one or more of the seed husks of beans, the seed husks of psyllium, and the bran portion of grains, more preferably either the seed husks of beans or the seed husks of psyllium, and particularly preferable that both the seed husks of beans and the seed husks of psyllium are included.

[0191] Furthermore, examples of sites where dietary fiber is localized include the "discarded parts" of various food ingredients listed in the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan (an example is shown in Table 1). However, even in "edible parts" other than these "non-edible parts," dietary fiber can be found in the peels and seeds of grains, beans, nuts and seeds, and particularly hard and thick parts of the stems and leaves of vegetables.

[0192] In this invention, the "non-edible portion" of an ingredient refers to the part of the ingredient that is not normally suitable for consumption or that is discarded in normal eating habits, while the "edible portion" refers to the portion of the ingredient excluding the discarded parts (non-edible portion). Furthermore, the parts and proportions of the non-edible portion of the ingredients used in this invention, i.e., ingredients containing dietary fiber and / or other (non-dietary fiber) ingredients, can be naturally understood by those skilled in the art who handle such foods and processed food products. For example, the "discarded parts" and "discard rate" listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be referred to and treated as the parts and proportions of the non-edible portion, respectively. Furthermore, the parts and proportions of the edible portion can also be understood from the parts and proportions of the non-edible portion of the ingredient.

[0193] Furthermore, the dietary fiber content in terms of dry mass at the dietary fiber localization site is preferably in the range of more than 8% by mass and 50% by mass or less. More specifically, the lower limit is usually preferably more than 8% by mass, or more than 9% by mass, or more than 10% by mass, or more than 11% by mass, or more than 12% by mass, or more than 13% by mass, or more than 14% by mass, or more than 15% by mass, or more than 16% by mass, or more than 17% by mass, or more than 18% by mass, or more than 19% by mass, or more than 20% by mass. The upper limit is not particularly limited, but it can usually be 50% by mass or less, or 40% by mass or less, or 30% by mass or less. Here, in the present invention, "dry mass conversion (sometimes referred to as "dry mass basis ratio," "wet mass basis," or "dry weight basis")" represents the content ratio of each component, etc., calculated using the dry mass of the composition or each fraction without moisture (in the above case, the dry mass of the insoluble dietary fiber localization site) as the denominator and the content of each target component or target substance (in the above case, the dry mass of insoluble dietary fiber) as the numerator. That is, among the provisions for dry mass conversion in the composition of the present invention, provisions concerning raw material formulation and nutritional components whose values ​​do not change depending on the presence or absence of moisture or before and after processing may also be satisfied in the dough composition of stage (i) and stage (ii). Furthermore, the dietary fiber localization site may be an insoluble dietary fiber localization site, and the insoluble dietary fiber content ratio may satisfy the above provisions.

[0194] Furthermore, when including dietary fiber localized parts, it is preferable to include them in the form of finely processed material. When processing dietary fiber localized parts, the dietary fiber localized parts may be processed individually, or the processing may be carried out in the form of a dietary fiber-containing food product that includes the dietary fiber localized parts. However, it is convenient to separate the dietary fiber localized parts, which are difficult to crush, from the other parts and then process them finely. For example, this can be done by separating the seed coat of beans from the other edible parts, processing it finely, and then mixing it with beans that have been processed separately for edible parts; or by separating the bran of grains from the other edible parts, processing it finely, and then mixing it with grains that have been processed separately for edible parts; or by separating the psyllium seed coat from the other parts, processing it finely, and then mixing it with beans and / or grains that have been processed separately for edible parts. Furthermore, it is preferable to satisfy the above requirements when the dietary fiber localized parts are insoluble dietary fiber localized parts that are hard tissue.

[0195] On the other hand, by performing micronization on dietary fiber-containing ingredients that include the dietary fiber localized parts (especially the insoluble dietary fiber localized parts), the process of fractionating the material by part can be omitted, making it industrially advantageous to manufacture if a powerful micronization method can be employed. For example, this can be done by micronizing beans that have seed coats or grains that have bran.

[0196] Furthermore, it is preferable to include both the micronized portion of the dietary fiber localized portion (especially the insoluble dietary fiber localized portion) and other portions of the same type of food ingredient. In addition, the micronized portion of the dietary fiber localized portion may be obtained by micronizing the portion after separating it from the food ingredient, or it may be obtained by micronizing the portion of the dietary fiber-containing food ingredient while it is still containing the dietary fiber localized portion.

[0197] The grinding method used as a condition for the micronization process in this invention is not particularly limited. The temperature during grinding is also not limited and may be high-temperature grinding, room-temperature grinding, or low-temperature grinding. The pressure during grinding is also not limited and may be high-pressure grinding, atmospheric pressure grinding, or low-pressure grinding. Examples of equipment for such grinding processes include blenders, mixers, mills, kneaders, pulverizers, crushers, grinders, etc., and any of these may be used. Examples of such equipment include dry bead mills, ball mills (rolling type, vibrating type, etc.) and other media stirring mills, jet mills, high-speed rotating impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0198] When micronizing the localized sites of dietary fiber (especially the localized sites of insoluble dietary fiber), the particle size of the microparticle complex after disturbance is d 50 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance 50 It is preferable that the particle size be in the range of 1 μm to 450 μm. More specifically, the upper limit is usually 450 μm or less, and more preferably 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but it can usually be 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0199] Furthermore, when micronizing the localized sites of dietary fiber (especially the localized sites of insoluble dietary fiber), the particle size of the microparticle complex after disturbance is d 90 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance 90 The particle size is preferably in the range of 1 μm to 500 μm. More specifically, the upper limit is usually 500 μm or less, and more preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and more preferably 5 μm or more, or 7 μm or more.

[0200] Furthermore, when micronizing the localized areas of dietary fiber (especially the localized areas of insoluble dietary fiber), the specific surface area per unit volume of particles (fine particles and fine particle composites) in the micronized material of the localized areas of dietary fiber after disturbance should be, for example, 0.01 [m²]. 2 / mL] or more 1.50[m 2 It is preferable to keep the range below [ / mL]. More specifically, the upper limit is usually 0.01[m 2 [mL] or more, especially 0.02[m 2 [mL] or more, or 0.03[m] 2 It is preferable to have a concentration of 1.50 [m³ / mL] or higher. On the other hand, there is no particular upper limit, but it is usually 1.50 [m³ / mL]. 2 / mL] or less, especially 1.00[m 2 [mL] or less, or 0.90 [m] 2 [mL] or less, or 0.80[m] 2 It is preferable that the value is less than or equal to [ / mL].

[0201] In addition, in the present invention, the specific surface area per unit volume [m² 2 [ / mL] represents the specific surface area per unit volume (1 mL) assuming the particles are spherical, as measured using the aforementioned laser diffraction particle size distribution analyzer. Note that the specific surface area per unit volume assuming the particles are spherical is a value based on a different measurement mechanism than measured values ​​(specific surface area per volume or per mass obtained by methods such as transmission or gas adsorption) which reflect the particle's composition and surface structure. Furthermore, the specific surface area per unit volume assuming the particles are spherical can be calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area of ​​one particle and di is the particle diameter.

[0202] The legumes and / or grains contained in the dough composition in step (i) have a particle size d after ultrasonic treatment. 90 It is preferable that the form is a bean powder and / or grain powder with a particle size d below a predetermined value. Specifically, the particle size d of the bean and / or grain after ultrasonic treatment is 90It is preferable that the particle size be in the range of, for example, 1 μm or more and less than 500 μm. More specifically, the upper limit is usually less than 500 μm, and is preferably 450 μm or less, or 400 μm or less, or 350 μm or less, or 300 μm or less, or 250 μm or less, or 200 μm or less, or 150 μm or less, or 100 μm or less. On the other hand, the lower limit is not particularly limited, but is usually 1 μm or more, and is preferably 5 μm or more, or 7 μm or more, or 10 μm or more.

[0203] • Stage (ii): Expansion of the dough composition by heat treatment: In step (ii), the dough composition is heated to expand. During this heating step, the aforementioned enzymatic treatment (e.g., xylanase treatment and / or pectinase treatment, etc.) usually proceeds, and the starch in the dough composition is broken down by the degrading enzymes, while the composition expands. That is, when the aforementioned enzymatic treatment is performed, raw materials that have been pre-treated with enzymes may be used, or the enzymatic treatment may be performed in step (i), or in step (ii), or a combination of these may be used. Specifically, the method may involve performing the enzymatic treatment in step (i) and / or step (ii). The heating time in step (ii) should be set appropriately based on the reaction rate determined from the enzyme activity in the dough composition, the reaction temperature, the dry weight moisture content, etc., and the rate of change of AUC2 and AUC1, but it is usually 1 minute or more, especially 2 minutes or more, or 3 minutes or more. There is no particular upper limit, but it can usually be 24 hours or less, or 16 hours or less. The heating temperature in step (ii) can be appropriately set based on the rate of change of AUC2 and AUC1, but it is preferable to set it in the range of 30°C to 300°C. More specifically, the upper limit can be 30°C or higher, and more particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and especially 120°C or higher. On the other hand, the upper limit is not particularly limited, but it can be 300°C or lower, and more particularly 290°C or lower, or 280°C or lower, or 270°C or lower, or 260°C or lower, or 250°C or lower, or 240°C or lower, or 230°C or lower, or 220°C or lower. The pressure during heating in step (ii) is also not particularly limited and is arbitrary as long as it does not hinder the expansion of the composition, but it can usually be atmospheric pressure.

[0204] More specifically, if the composition of the present invention is a fermentation-expanded composition, the following fermentation composition manufacturing method can be used as a method for producing it. In that case, in the fermentation-expanded composition manufacturing method, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment of step (ii)) only need to satisfy the "after treatment" provision when the fermentation step (ii-a) and the baking step (ii-b) described later are completed, but the provision may be satisfied when the fermentation step (ii-a) is completed. Furthermore, if the composition of the present invention is a non-fermentation-expanded composition, the following non-fermentation composition manufacturing method 1 or non-fermentation composition manufacturing method 2 can be used as a method for producing it. In that case, in the non-fermentation-expanded composition manufacturing method 1, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment of step (ii)) only need to satisfy the "after treatment" provision when the heating-kneading step (ii-1a) and the baking step (ii-1b) described later are completed, but the provision may be satisfied when the heating-kneading step (ii-1a) is completed. Furthermore, in Method 2 for Producing a Non-Fermentation Expanded Composition, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment in step (ii)) only need to satisfy the "after treatment" provision when the mixing step (ii-2a) and the calcination step (ii-2b) described later are completed, but the provision may also be satisfied when the mixing step (ii-2a) is completed.

[0205] (Method for producing fermented and puffed composition) Stage (ii) includes stages (ii-a) and (ii-b) below. (ii-a) A step of fermenting the dough composition of (i) with yeast. (ii-b) A step of calcining the composition after yeast fermentation according to (ii-a).

[0206] (Non-fermented puffed composition manufacturing method 1) Stage (ii) includes stages (ii-1a) and (ii-1b) below. (ii-1a) A step of kneading the dough composition of (i) while heating it under pressure at a temperature of 100°C or higher. (ii-1b) A step of returning the kneaded composition from (ii-1a) to atmospheric pressure at a temperature of 100°C or higher.

[0207] (Non-fermented puffed composition manufacturing method 2) Stage (ii) includes stages (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or a leavening agent into the dough composition of (i) above. (ii-2b) A step of heat-treating the mixed composition from (ii-2a) at an arbitrary temperature.

[0208] The expansion of the dough composition by heat treatment in step (ii) is preferably carried out under the following conditions.

[0209] It is preferable that the dry-weight moisture content of the composition decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the decrease rate defined by "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment) is above a certain value). Specifically, it is preferable that the decrease rate before and after the heat treatment in step (ii) is in the range of, for example, 5% by mass or more and 100% by mass or less. More specifically, it is preferable that the lower limit of the decrease rate is usually 5% by mass or more, and more preferably 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more. The reason for this is not clear, but it is thought that the larger the percentage, the more the starch decomposition in the dough composition during the heating process is promoted, and preferably the swelling of the composition progresses. On the other hand, there is no particular upper limit to the reduction rate, but it can be, for example, 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0210] Furthermore, for fermented puffed compositions (e.g., bread or bread-like foods) whose manufacturing process includes a fermentation step, it is preferable that the percentage decrease in dry-weight moisture content before and after heat treatment in step (ii) is relatively small (i.e., the percentage decrease defined by "(the percentage in the dough composition before fermentation and heat treatment - the percentage in the composition after fermentation and heat treatment) / the percentage in the dough composition before fermentation and heat treatment) is above a certain value). Specifically, it is preferable that the percentage decrease before and after heat treatment in step (ii) be in the range of, for example, 5% by mass or more and 80% by mass or less. More specifically, the lower limit of the percentage decrease may usually be 5% by mass or more, or 9% by mass or more, or 15% by mass or more. On the other hand, there is no upper limit to the percentage decrease, but from the viewpoint of industrial production efficiency, it may be, for example, usually less than 80% by mass, and in particular less than 70% by mass or less than 60% by mass.

[0211] In this invention, unless otherwise specified, "before heat treatment" refers to the state of the dough composition immediately after preparation in step (i), and "after heat treatment" refers to the state of the puffed composition after step (ii) is completed.

[0212] It is preferable that the AUC1 of the composition increases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the increase rate defined by "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment) is above a certain value). Specifically, it is preferable that the increase rate before and after the heat treatment in step (ii) is in the range of, for example, 5% to 500%. More specifically, it is preferable that the lower limit of the increase rate is usually 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. The reason is not clear, but it is thought that a composition with a high AUC1 reduces the hardening of the composition due to cooling after heat treatment and makes it easier to feel the unique texture of puffed food, so it is thought that the larger the increase rate, the more desirable quality the composition is, possessing the property of being less likely to harden after heat treatment. On the other hand, there is no particular upper limit on the percentage increase, but it can be, for example, 500% or less, or 400% or less, or 300% or less, or 250% or less, or 210% or less, or 200% or less, or 150% or less, or 100% or less, or 95% or less, or 90% or less, or 85% or less, or 80% or less, or 75% or less, or 70% or less, or 65% or less. Note that the value in the heat-treated composition does not change significantly even after it has cooled to room temperature, so the value measured in the composition after cooling to room temperature can be used as the value in the heat-treated composition.

[0213] It is preferable that the AUC2 of the composition decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the decrease rate defined by "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment) is above a certain value). Specifically, it is preferable that the decrease rate before and after the heat treatment in step (ii) is in the range of, for example, 5% to 100%. More specifically, it is preferable that the lower limit of the decrease rate is usually 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. Although the reason is unclear, it is thought that compositions with a high AUC2 tend to expand easily during heat treatment, but harden upon cooling after heat treatment, making it difficult to fully experience the unique texture of puffed foods. Therefore, a larger decrease in AUC2 is considered to result in a composition of desirable quality, possessing both the contradictory properties of easy expansion during heat treatment and resistance to hardening after heat treatment. There is no particular upper limit to the decrease rate, but it can typically be 100% or less, or 90% or less. Furthermore, since this value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be used as the value for the heat-treated composition.

[0214] It is preferable that the ratio of AUC2 to AUC1 of the composition ([AUC2] / [AUC1]) decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the decrease rate defined by "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment) is above a certain value). Specifically, it is preferable that the decrease rate before and after the heat treatment in step (ii) is in the range of 10% to 100%. More specifically, it is preferable that the lower limit of the decrease rate is usually 10% or more, and more preferably 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. The reason for this is not clear, but it is thought that the larger the decrease rate, the better the balance between the ease with which the dough composition expands during heat treatment and the difficulty in hardening after heat treatment results in a composition of desirable quality. On the other hand, there is no particular upper limit to the percentage decrease, but it can be, for example, 100% or less, 90% or less, or 80% or less. Furthermore, since the value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be used as the value for the heat-treated composition.

[0215] Before and after the heat treatment in step (ii), the absorbance wavelength of the composition is 660 nm ("ABS 5.0-6.5It is preferable that the absorbance in step (ii) increases by a predetermined percentage or more (i.e., the difference in increase defined by "the measured value in the composition after heat treatment - the measured value in the dough composition before heat treatment" becomes a certain value or greater). Specifically, it is preferable that the difference in increase before and after heat treatment in step (ii) be in the range of, for example, 0.03 to 3.00. More specifically, it is preferable that the lower limit of the difference in increase is usually 0.03 or more, or 0.04 or more, or 0.05 or more, and among these, an increase of 0.10 or more, or 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more. The reason for this is not clear, but it is thought that compositions containing a large amount of decomposed amylopectin, which is thought to be specified by this value, are more likely to maintain their expanded state due to their moderate elasticity, and therefore, the larger this value, the easier it is to maintain the expanded state, resulting in a composition of desirable quality. On the other hand, there is no particular upper limit to the increase in this difference, but it can be, for example, 3.00 or less, or 2.50 or less, or 2.00 or less, or 1.50 or less, or 1.00 or less, or 0.90 or less, or 0.80 or less, or 0.70 or less. Note that the value in the composition after heat treatment does not change significantly even after it has cooled to room temperature, so the measurement value of the composition after cooling to room temperature can be used as the value in the composition after heat treatment.

[0216] Furthermore, the expanded composition of the present invention is shown in the molecular weight distribution curve MWDC. 6.5-9.5It is preferable that the ratio of the area under the curve (AUC3) in the interval between the logarithm of the molecular weight of 6.5 and less than 8.0 decreases by a predetermined percentage or more before and after the heat treatment (i.e., the decrease rate defined by "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment)" becomes a certain value or higher). Specifically, it is preferable that the decrease rate be in the range of 5% to 100%. More specifically, it is preferable that the lower limit of the decrease rate be 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more. The upper limit is not particularly limited, but for example it can be 100% or less, or 90% or less. Although the reason is unclear, it is believed that some or all of the amylopectin contained in the starch (thought to be contained in fractions with a molecular weight logarithm between 6.5 and less than 8.0) is further broken down into lower molecular weight amylose (thought to be contained in fractions with a molecular weight logarithm between 5.0 and less than 6.5) or dextrin (thought to be contained in fractions with a molecular weight logarithm between 3.5 and less than 5.0), increasing the proportion of these components during firing. This results in a composition that achieves both excellent expandability during the expansion stage and the unique texture of the expanded product after firing, thus resulting in desirable quality. Furthermore, since the numerical value in the heat-treated composition does not change significantly even after subsequent cooling to room temperature, the value in the composition after cooling to room temperature can be used as the numerical value for the heat-treated composition.

[0217] In the expanded composition of the present invention, it is preferable that the total porosity increases by a predetermined percentage or more before and after the heat treatment in step (ii) described later (i.e., the increase rate defined by "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" becomes a certain value or higher). Specifically, it is preferable that the increase rate of such a value is in the range of, for example, 1% to 10000%. More specifically, it is preferable that the lower limit of the increase rate is usually 1% or more, more preferably 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and especially 50% or more. The reason for this is not clear, but it is thought to be because the air bubbles in the dough expand. On the other hand, there is no particular upper limit on the aforementioned growth rate, but it is usually 10,000% or less, or 8,000% or less, or 6,000% or less, or 4,000% or less, or 2,000% or less, or 1,000% or less, or 500% or less, or 300% or less, or 200% or less, or 150% or less.

[0218] Furthermore, a preferred feature of the expanding composition of the present invention is that the volume of the composition increases by at least 1% before and after the heat treatment in step (ii) described later (i.e., the increase rate defined as "(volume after heat treatment - volume before heat treatment) / volume before heat treatment" is above a certain value). Specifically, it is preferable that the increase rate of such a value be in the range of 1% to 2000%. More specifically, it is preferable that the lower limit of the increase rate is at least 1%, and more preferably 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and especially 50% or more. The reason for this is not clear, but it is thought that the volume increases due to the expansion of air bubbles inside the composition. On the other hand, there is no particular upper limit to the aforementioned rate of increase, but it can usually be 2000% or less, or 1500%, or 1000%, or 800%, or 600%, or 400%, or 300%, or 200%, or 150% or less.

[0219] It is preferable that the expanded composition of the present invention maintains its expanded state even after the heat treatment in step (ii). That is, it is preferable that the reduction rate of the total porosity when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) is less than or equal to a predetermined value (i.e., the reduction rate defined as "(maximum percentage in the composition after step (ii) - minimum percentage in the composition after cooling to room temperature)) / maximum percentage in the composition after step (ii)" is less than or equal to a certain value). Specifically, it is preferable that the reduction rate of such a value be in the range of 0% to 50%. More specifically, it is preferable that the lower limit of the reduction rate is usually 50% or less, more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and especially preferably 20% or less. The reason for this is not clear, but it is thought that compositions with a large percentage of this value cannot maintain their expanded state after heat treatment and rapidly deflate. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0220] The expansion composition of the present invention preferably has a reduction rate of volume of the composition when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) of the present invention, which is less than or equal to a predetermined percentage (i.e., the reduction rate defined as "(maximum volume of the composition after step (ii) - minimum volume of the composition after cooling to room temperature)) / maximum volume of the composition after step (ii)" is less than or equal to a certain value). That is, it is preferable that the reduction rate of such a value is in the range of 0% to 50%. More specifically, the lower limit of the reduction rate is usually 50% or less, more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and especially preferably 20% or less. The reason for this is not clear, but it is thought that compositions with a large reduction rate cannot maintain their expanded state after heat treatment and rapidly deflate. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.

[0221] Before and after the heat treatment in step (ii), the AV as defined in the characteristics of the composition (c1) 66.88278 ×AV 80.79346(Average luminance (AV) calculated from the signal intensity dispersion of m / z 66.88278 66.88278 ) and the average brightness (AV) calculated from the signal intensity dispersion of m / z 80.79346 80.79346 The multiplicative value of ( ) increases by a predetermined percentage or more (i.e., the increase rate defined by "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" is preferably a certain value or more). Specifically, the increase rate before and after the heat treatment in step (ii) is preferably in the range of 30% to 1000%. More specifically, the lower limit of the increase rate is usually 30% or more, and more preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 100% or more. The reason for this is not clear, but it is possible that the processing during heat treatment causes low molecular weight components to be distributed throughout the composition, thereby suppressing the hardening of the starch. On the other hand, the upper limit of the increase rate is not particularly limited, but it can be, for example, usually 1000% or less, or 700% or less, or 400% or less. Furthermore, since the numerical value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be adopted as the numerical value for the heat-treated composition.

[0222] Before and after the heat treatment in step (ii), the SD as defined in the characteristics of the composition (c2) 66.88278The standard deviation of luminance in the signal intensity dispersion at m / z 66.88278 is preferably increased by a predetermined percentage or more (i.e., the increase rate defined by "(the value in the composition after heat treatment - the value in the dough composition before heat treatment) / the value in the dough composition before heat treatment" is preferably above a certain value). Specifically, the increase rate before and after the heat treatment in step (ii) is preferably in the range of 5% to 500%. More specifically, the lower limit of the increase rate is usually 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more. The reason for this is not clear, but it is possible that low molecular weight components are localized over a wide area throughout the composition, resulting in a softer quality. On the other hand, the upper limit of the increase rate is not particularly limited, but it can be, for example, 500% or less, or 400% or less, or 350% or less, or 300% or less, or 200% or less. Furthermore, since the numerical value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be adopted as the numerical value for the heat-treated composition. Furthermore, since the numerical value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be adopted as the numerical value for the heat-treated composition. Furthermore, since the numerical value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be adopted as the numerical value for the heat-treated composition.

[0223] Before and after the heat treatment in step (ii), the SD as defined in the characteristics of the composition (c3) 80.79346The standard deviation of luminance in the signal intensity dispersion at m / z 80.79346 is preferably increased by a predetermined percentage or more (i.e., the increase rate defined by "(the value in the composition after heat treatment - the value in the dough composition before heat treatment) / the value in the dough composition before heat treatment" is preferably above a certain value). Specifically, the increase rate before and after the heat treatment in step (ii) is preferably in the range of 5% to 1000%. More specifically, the lower limit of the increase rate is usually 5% or more, and it is especially preferable that it increases by 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 100% or more, or 200% or more, or 300% or more. The reason is not clear, but it is possible that low molecular weight components similar to pyrazine are localized over a wide area throughout the composition, resulting in a softer quality. There is no particular upper limit, but it can typically be 1000% or less, 800% or less, or 600% or less. Since this value in the heat-treated composition does not change significantly after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be used as the value for the heat-treated composition.

[0224] The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-6.5It is preferable that the ratio of the area under the curve (AUC4) in the interval between the logarithm of the molecular weight of 3.5 and less than 5.0 increases by a predetermined percentage or more before and after the heat treatment (i.e., the increase rate defined by "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" becomes a certain value or higher). Specifically, it is preferable that the increase rate before and after the heat treatment in step (ii) be in the range of 5% to 100%. More specifically, it is preferable that the lower limit of the increase rate is usually 5% or more, and more preferably 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30% or more, or 35% or more. The upper limit is not particularly limited, but for example it can be 100% or less, or 90% or less. Although the reason is unclear, it is thought that some or all of the amylose contained in the starch (believed to be contained in fractions with a molecular weight logarithm between 5.0 and less than 6.5) is broken down into even lower molecular weight dextrin (believed to be contained in fractions with a molecular weight logarithm between 3.5 and less than 5.0), increasing the proportion of this compound during baking and resulting in a desirable quality that easily conveys the unique texture of the puffed-up product. Furthermore, since this value in the heat-treated composition does not change significantly even after cooling to room temperature, the measurement value of the composition after cooling to room temperature can be used as the value for the heat-treated composition.

[0225] • Intermediate and / or post-processing: The compositions of the present invention can be obtained by following at least the above steps (i) and (ii), but additional intermediate and / or post-treatments may be added. Examples of additional intermediate and / or post-treatments include fermentation, molding, drying, constant temperature treatment, etc.

[0226] Fermentation can usually be carried out between stages (i) and (ii). The fermentation method and form are not particularly limited and can be carried out under any conditions using methods known in the art. Usually, the dough composition is mixed with yeast and held at a predetermined temperature for a predetermined time. The yeast used for fermentation is not limited, but examples include sake yeast, bread yeast, beer yeast, and wine yeast. The fermentation temperature is also not limited, but it is preferably in the range of 0°C to 60°C. More specifically, the lower limit is usually 0°C or higher, more preferably 4°C or higher, and even more preferably 10°C or higher. The upper limit is also not particularly limited, but it is usually 60°C or lower, more preferably 50°C or lower. The fermentation time is also not limited, but it is usually 30 minutes or more, more preferably 60 minutes or more, and usually within 36 hours, more preferably within 24 hours. In particular, fermentation under conditions of, for example, 0°C or higher and 40°C or lower (more preferably 35°C or lower, or 30°C or lower, or 25°C or lower, or 20°C or lower) for, for example, 10 to 36 hours is preferable because it results in a composition with a pleasant aroma.

[0227] The molding process can be carried out between step (i) and step (ii), and / or after step (ii). The molding method and molded shape are not particularly limited, and any shape can be formed by methods known in the art. For example, to form an elongated composition such as pasta or Chinese noodles, the composition can be extruded into an elongated shape using the aforementioned extruder or other device. On the other hand, to form a flat plate composition, the composition can be formed into a flat plate shape using a sheet molding machine or a roll molding machine. Furthermore, compositions of any shape, such as elongated, granular, or flaky, can be obtained by press molding a composition formed into a block using a depositor, or by cutting or die-cutting a composition formed into a flat plate shape using a pie sheet molding machine.

[0228] Drying can usually be performed after step (ii). Any method commonly used for drying food can be used as the drying method. Examples include sun drying, air drying, freeze drying, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.), pressure drying, reduced-pressure drying, microwave drying, and oil-heat drying. Among these, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.) or freeze drying is preferred because it minimizes changes in the original color and flavor of the food and allows control of non-food odors (e.g., burnt smell).

[0229] Constant temperature treatment can usually be performed between steps (i) and (ii). For example, it is preferable to perform constant temperature treatment on the composition in step (i) at a certain temperature or higher while maintaining a certain dry weight moisture content, as this improves the swelling properties. The treatment temperature is not limited, but is preferably in the range of 60°C to 300°C. More specifically, the lower limit can usually be 60°C or higher, more preferably 70°C or higher, or 90°C or higher, or 100°C or higher. The upper limit is not particularly limited, but can usually be 300°C or lower, or 250°C or lower. The holding time can usually be 15 minutes or more, more preferably 30 minutes or more, and usually 10 hours or less, more preferably 5 hours or less. The dry weight moisture content during constant temperature treatment is not limited, but is preferably in the range of more than 30% by mass and 200% by mass or lower. More specifically, the lower limit can usually be more than 30% by mass, especially more than 40% by mass, or more than 50% by mass, or more than 60% by mass, or more than 70% by mass, or more than 80% by mass, and can also usually be 200% by mass or less, especially 175% by mass or less, or 150% by mass or less. [Examples]

[0230] The present invention will be described in more detail below with reference to examples, but these examples are merely illustrative examples for explanatory purposes, and the present invention is not limited in any sense to these examples. The numerical values ​​listed in each table were calculated by rounding to the nearest tenth of the smallest digit.

[0231] [Preparation of dough composition and measurement of parameters] Using the dried bean powder (produced from mature beans with a dry weight moisture content of less than 15% by mass) or dried grain powder (produced from mature grains with a dry weight moisture content of less than 15% by mass) shown in Table 1 below, the raw materials and water were mixed according to the raw material composition shown in Table 2 below, and the dough compositions for each test example and comparative example were prepared to match the values ​​in Tables 3 and 4. For the peas, which are beans, those containing the "hull (seed coat)" which is the localized part of the dietary fiber were used, and for the oats, which are grains, those containing the "bran" which is the localized part of the dietary fiber were used. Note that each dried bean powder or grain powder in Table 1 was obtained by powdering the raw bean or grain shown in Table 1 using the powdering method shown in Table 1, and then, for some test groups, kneading under the moisture conditions shown in Table 1 using the heating kneading method, followed by natural drying (test groups in the examples that did not undergo the corresponding treatment are indicated as "NA" in the table). Furthermore, for the "baking in an oven" step in the heat treatment, the dough composition was baked using a Panasonic NE-MS264 oven, and for the "heating while sandwiched between iron plates" step, the dough composition was baked using a Hanchen NP-532 electric waffle maker.

[0232] [Table 1-1] [Table 1-2]

[0233] [Table 2-1] [Table 2-2]

[0234] For each test example and comparative example fabric composition obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention] above. The parameters of each test example and comparative example fabric composition obtained are shown in Tables 3 and 4 below. Note that since more than 90% of the CFW-stained areas were embedded in the iodine-stained areas, the embedded areas were observed. "Starch-degrading enzyme activity" refers to the starch-degrading enzyme activity derived from the endogenous digestive enzyme contained in the raw material edible plants (legumes, grains, etc.) and the endogenous digestive enzyme contained in the unheated yellow pea extract.

[0235] [Table 3-1] [Table 3-2] [Table 3-3] [Table 3-4]

[0236] [Table 4-1] [Table 4-2] [Table 4-3] [Table 4-4]

[0237] [Manufacturing and parameter measurement of puffed compositions] The dough compositions of each test example and comparative example obtained by the above procedure were shaped to the pre-heating shape shown in Table 5 below, and then heat-treated under the conditions shown in Table 5 below. For some of the dough compositions listed in Table 5 below, fermentation was performed under the conditions shown in Table 5 below before shaping and heat treatment (Oriental Fresh Yeast from Oriental Yeast Co., Ltd. was used as the yeast). After heat treatment, the expanded compositions of each test example and comparative example were obtained by cooling to room temperature. The cooled shape of each expanded composition is also shown in Table 5 below. Since the bottom area of ​​the composition did not change before, during, or after heat treatment and during cooling to room temperature, the volume of the composition can be calculated from the thickness or height of the composition.

[0238] [Table 5-1] [Table 5-2] [Table 5-3] [Table 5-4]

[0239] For each of the puffed compositions obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention]. The parameters of each of the obtained puffed compositions for each of the test examples and comparative examples are shown in Tables 6 and 7 below. For compositions with a score of 3 or higher for "unique texture of puffed food," the total porosity increased by 1% or more before and after the heat treatment in step (ii), and both the total porosity and total closed portion percentage measured for frozen section C were greater than 1%.

[0240] [Table 6-1] [Table 6-2] [Table 6-3] [Table 6-4] [Table 6-5] [Table 6-6]

[0241] [Table 7-1] [Table 7-2]

[0242] [Sensory evaluation of expanded compositions] Sensory evaluation was conducted on each test example and comparative example of the expanded composition according to the following procedure. Sensory evaluators were selected based on their outstanding performance after undergoing the identification training described in A) to C) below, their experience in product development, their extensive knowledge of food quality such as taste and texture, and their ability to perform absolute evaluations for each sensory evaluation item.

[0243] A) A taste discrimination test in which, for each of the five basic tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine), one aqueous solution is prepared at a concentration close to the threshold for each component, and two distilled water solutions are added to these to create a total of seven samples, from which the tester must accurately identify the sample for each taste. B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations. C) A three-point identification test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

[0244] Furthermore, for each evaluation item, all inspectors evaluated a standard sample in advance, standardizing the scores for each evaluation criterion, and then 10 inspectors conducted an objective sensory evaluation. Specifically, 10 trained sensory inspectors observed and tasted each composition during the processing stage, and evaluated it from the perspectives of "expansion," "unique texture of puffed foods," and "overall evaluation" according to the following criteria. The arithmetic mean of the scores from the 10 sensory inspectors was then calculated and rounded to the first decimal place to obtain the final score.

[0245] • Criteria for evaluating "bulging": The expansion state of each composition after the heating process was evaluated on a five-point scale as follows. 5: The inflated state is completely maintained, which is very preferable. 4: The inflated state is almost completely maintained, which is preferable. 3: A slight deflation from the inflated state is observed, which is preferable. 2: The swelling has subsided somewhat noticeably, which is undesirable. 1: The swelling has deflated noticeably, which is very undesirable.

[0246] • Evaluation criteria for "the unique texture of puffed foods": The unique texture of each puffed food product was evaluated on the following five-point scale. 5: The unique texture of puffed foods is strongly felt, which is very desirable. 4: The unique texture of puffed foods is noticeable and desirable. 3: The texture, which is characteristic of puffed foods, is slightly noticeable and desirable. 2: The unique texture of puffed foods is almost completely absent, which is undesirable. 1: The unique texture of puffed foods is not present, which is highly undesirable.

[0247] • Evaluation criteria for "Overall Rating": The physical properties and taste of each composition were evaluated on the following five-point scale. Furthermore, any compositions exhibiting a rough texture during consumption were noted under the "smoothness" category. 5: The balance between how easily it expands during heating and how well it maintains its expanded state after heating is excellent and desirable. 4: It has a good balance between how easily it expands when heated and how well it maintains its expanded state after heating, which is desirable. 3: The balance between how easily it expands during heating and how well it maintains its expanded state after heating is somewhat good, which is preferable. 2: The balance between how easily it expands during heating and how well it maintains its expanded state after heating is somewhat poor, which is undesirable. 1: The balance between how easily it expands during heating and how well it maintains its expanded state after heating is poor, which is undesirable.

[0248] The results of the sensory evaluation of the puffed compositions for each test example and comparative example obtained using the above procedure are shown in Table 8 below.

[0249] [Table 8-1] [Table 8-2]

[0250] [Evaluation of additional indicators for dough composition and leavening composition] For each test example and comparative example, the starch granule structure observed when a 6% suspension of the pulverized composition was observed using the procedure described above, and the gelatinization peak temperature was measured when a 14% by mass aqueous slurry of the pulverized composition was heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer. The difference between these values ​​was also calculated by comparing the dough composition and the puffed composition. The results are shown in Table 9 below.

[0251] Furthermore, for each test example and comparative example of the expanded composition, the weighted average perimeter α and weighted average area β of the voids within the composition were measured using the procedure described above, and their ratio α / β was calculated. The results are shown in Table 9 below.

[0252] Furthermore, sensory evaluations of the smoothness of each puffed composition during consumption were conducted by sensory evaluators selected according to the aforementioned criteria for each test example and each comparative example. The results are shown in Table 9 below.

[0253] [Table 9-1] [Table 9-2] [Industrial applicability]

[0254] According to the present invention, it is possible to provide a starch-based puffing composition that maintains its puffed state even after heat treatment and is given the unique texture of puffed foods, thus having extremely high utility in the food industry.

Claims

1. A method for producing a puffed composition comprising at least legumes and / or grains, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains at least legumes and / or grains and satisfies all of the following (1) to (5). (1) The dough composition contains 30% by weight, on a dry weight basis, of legumes and / or grains having a starch content of 30.0% by weight or more. (2) The dry weight moisture content of the dough composition is more than 40% by mass. (3) The dietary fiber content of the dough composition is 2.0% by mass or more on a wet mass basis. (4) The starch-degrading enzyme activity of the dough composition is 0.2 U / g or more on a dry weight basis. (5) The particle size d in the particle size distribution measured after adding starch and protein decomposition treatment to the dough composition according to the following [procedure b] and then applying ultrasonic treatment. 50 It is less than 450 μm. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the AUC1 value of the composition increases by 5% or more and the dry weight moisture content decreases by 5% by mass or more before and after the heat treatment. [AUC1] The molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to the following [Procedure a] under the following [Condition A] in the range of molecular weight logarithm between 3.5 and less than 8.

0. 3.5-8.0 In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 and less than 6.5 to the total area under the curve. [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to procedure a in a 1 M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, add an equal amount of water and an equal amount of eluent, filter 5 mL of the filtrate through a 5 μm filter, and subject it to gel filtration chromatography to measure the molecular weight distribution.

2. The manufacturing method according to claim 1, wherein the dough composition of step (i) satisfies the following (6-1). (6-1) The following (c-1) and / or (d-1) are satisfied. (c-1) When a 6% suspension of the pulverized material of the dough composition is observed, the starch granule structure observed is 40 granules / mm 2 That's all. (d-1) When a 14% by mass water slurry of the pulverized dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is greater than 95°C.

3. The manufacturing method according to claim 1 or 2, wherein the following (6-2) is satisfied in step (ii) above. (6-2) The following (c-2) and / or (d-2) are satisfied. (c-2) When a 6% suspension of the pulverized material of the composition is observed, the starch granule structure observed is 10 granules / mm² before and after step (ii). 2 It will decrease by more than that. (d-2) When a 14% by mass aqueous slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature decreases by 5% or more before and after step (ii).

4. The manufacturing method according to any one of claims 1 to 3, wherein the legumes and / or grains are subjected to a heating treatment such that the temperature difference in the gelatinization peak temperature is 50°C or less.

5. In the dough composition in step (i) above, the beans and / or grains have a particle size d after ultrasonic treatment. 90 The manufacturing method according to any one of claims 1 to 4, wherein the material is in powder form with a particle size of less than 500 μm.

6. The manufacturing method according to any one of claims 1 to 5, wherein in the dough composition of step (i) above, 30% or more of the starch-degrading enzyme activity is derived from legumes and / or grains.

7. The manufacturing method according to any one of claims 1 to 6, wherein the following AUC3 of the dough composition in step (i) is 30% or more. [AUC3] The molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithm 6.5 or more and less than 9.

5. 6.5-9.5 In this context, the ratio of the area under the curve for the interval where the logarithm of the molecular weight is 6.5 or more and less than 8.0 to the total area under the curve.

8. The manufacturing method according to any one of claims 1 to 7, wherein the AUC2 of the composition decreases by 5% or more before and after the heat treatment in step (ii) above. [AUC2] The molecular weight distribution curve (MWDC) 3.5-8.0 In this case, the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve.

9. The manufacturing method according to any one of claims 1 to 8, wherein the following [AUC2] / [AUC1] ratio of the composition decreases by 10% or more before and after the heat treatment in step (ii) above. [[AUC2] / [AUC1] ratio] The molecular weight distribution curve (MWDC 3.5-8.0 In this case, the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 and less than 8.0 (AUC2) to the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 and less than 6.5 (AUC1) to the total area under the curve.

10. The manufacturing method according to any one of claims 1 to 9, wherein the total porosity of the composition increases by 1% or more before and after the heat treatment in step (ii) above.

11. The components obtained by treating the composition according to the above [Procedure a] are separated under the above [Condition A], and a separated fraction having a logarithmic mass molecular weight of 5.0 or more and less than 6.5 is recovered. One part by mass of sample 1 adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM), and the absorbance at 660 nm (ABS 5.0-6.5 ) increases by 0.03 or more before and after the heat treatment in the above step (ii). The production method according to any one of claims 1 to 10.

12. A manufacturing method according to any one of claims 1 to 11, wherein when a frozen section C obtained by freezing the composition at -25°C and then cutting it along the cutting surface C to a thickness of 30 μm is analyzed under the following [condition C], at least one of the following conditions (c1) to (c3) is satisfied before and after the heat treatment in step (ii). [Condition C] Frozen sections of the composition are analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization support agent. (c1) Average luminance calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as "AV") 66.88278 " and the average brightness (hereinafter referred to as "AV") calculated from the signal intensity of m / z 80.79346. 80.79346 " is the multiplication value (AV) of ). 66.88278 ×AV 80.79346 ) will increase by more than 30%. (c2) Standard deviation of luminance in signal intensity dispersion at m / z 66.88278 (hereinafter referred to as "SD") 66.88278 "This will increase by more than 5%. (c3) Standard deviation of luminance in signal intensity dispersion at m / z 80.79346 (hereinafter referred to as "SD") 80.79346 "This will increase by more than 5%.

13. The manufacturing method according to any one of claims 1 to 12, wherein the dough composition in step (i) contains a dietary fiber localization site of an edible plant.

14. The manufacturing method according to claim 13, wherein the dough composition of step (i) contains 0.1% by mass or more of the dietary fiber localized site of an edible plant, based on a wet mass basis.

15. The method for producing a food product according to claim 13 or 14, wherein the dietary fiber localized part of the edible plant includes the seed coat of legumes and / or the bran of grains.

16. The manufacturing method according to any one of claims 13 to 15, wherein the dough composition of step (i) contains both the edible portion of a legume and the dietary fiber localized portion of a legume, and / or contains both the edible portion of a grain and the dietary fiber localized portion of a grain.

17. The method for producing a food product according to any one of claims 13 to 16, wherein the dietary fiber localization site of the edible plant includes the seed coat of plantain.

18. A method for producing a food product according to any one of claims 13 to 17, comprising enzymatic treatment of the dietary fiber localized sites of edible plants.

19. The manufacturing method according to claim 18, wherein the enzymatic treatment is xylanase and / or pectinase treatment.

20. The manufacturing method according to claim 18 or 19, comprising performing an enzymatic treatment in step (i) and / or step (ii).

21. The manufacturing method according to claim 20, wherein step (ii) includes the following steps (ii-a) and (ii-b). (ii-a) A step of fermenting the dough composition of (i) with yeast. (ii-b) A step of calcining the composition after yeast fermentation according to (ii-a).

22. The manufacturing method according to any one of claims 1 to 21, wherein step (ii) includes the steps (ii-1a) and (ii-1b) below. (ii-1a) A step of kneading the dough composition of (i) while heating it under pressure at a temperature of 100°C or higher. (ii-1b) A step of returning the kneaded composition from (ii-1a) to atmospheric pressure at a temperature of 100°C or higher.

23. The manufacturing method according to any one of claims 1 to 21, wherein step (ii) includes the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or a leavening agent into the dough composition of (i) above. (ii-2b) A step of heat-treating the composition after mixing in (ii-2a) at an arbitrary temperature.

24. A puffing composition manufactured by a manufacturing method described in any one of claims 1 to 23, comprising at least legumes and / or grains, and satisfying all of the following (1) to (6). (1) The composition contains 30% by mass, on a dry weight basis, of legumes and / or grains having a starch content of 30.0% by mass or more. (2) The dry weight moisture content of the composition is less than 150% by mass. (3) The degree of gelatinization of starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more on a dry weight basis. (5) The AUC1 of the composition is greater than 60%. (6) The particle size d in the particle size distribution measured after adding the starch and protein degradation treatment according to [procedure b] above to the composition and then applying ultrasonic treatment. 50 It is less than 450 μm.

25. A puffing composition that contains at least coarse grains and satisfies all of the following conditions (1) to (6). (1) The total starch content of the composition is 15% by mass or more on a dry weight basis. (2) The dry weight moisture content of the composition is less than 150% by mass. (3) The degree of gelatinization of starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more on a dry weight basis. (5) The following AUC1 of the composition is greater than 60%. (6) The particle size d in the particle size distribution measured after adding starch and protein degradation treatment according to the following [procedure b] to the composition and then applying ultrasonic treatment. 50 It is less than 450 μm. [AUC1] The ratio of the area under the molecular weight distribution curve (hereinafter referred to as "MWDC 3.5-8.0") in the range of molecular weight logarithms between 3.5 and 6.5 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to the following [Procedure a] under the following [Condition A], in the range of molecular weight logarithms between 3.5 and 8.

0. [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to procedure a in a 1 M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, add an equal amount of water and an equal amount of eluent, filter 5 mL of the filtrate through a 5 μm filter, and subject it to gel filtration chromatography to measure the molecular weight distribution. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days.

26. The composition according to claim 24 or 25, wherein the AUC2 below is 40% or less. [AUC2] In the molecular weight distribution curve (MWDC 3.5-8.0), the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve.

27. The composition according to claim 26, wherein the [AUC2] / [AUC1] ratio is less than 0.

68.

28. The composition according to any one of claims 24 to 27, wherein the following AUC3 is 30% or more. [AUC3] The ratio of the area under the curve of the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithms of 6.5 or more and less than 9.5 (hereinafter referred to as "MWDC 6.5-9.5").

29. A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithm 3.5 or more and less than 6.

5. 3.5-6.5 The composition according to any one of claims 24 to 28, wherein the ratio of the area under the curve in the interval where the logarithm of the molecular weight is 3.5 or more and less than 5.0 to the total area under the curve (hereinafter referred to as "AUC4") is 8% or more.

30. The composition according to any one of claims 24 to 29, wherein the composition is treated according to [procedure a] and the components obtained are analyzed under [condition A], and the logarithm of the mass average molecular weight obtained is less than 7.

5.

31. The composition is treated according to [Procedure a], the components obtained are separated under [Condition A], the separated fraction with a mass molecular weight logarithm of 5.0 or more and less than 6.5 is recovered, and 1 part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM) and the absorbance at 660 nm (ABS) is measured. 5.0-6.5 The composition according to any one of claims 24 to 30, wherein the ratio of ) is 0.10 or more.

32. The composition according to any one of claims 24 to 31, wherein the total porosity of the expanded composition is greater than 1%.

33. The composition according to any one of claims 24 to 32, wherein, after freezing the composition at -25°C, the frozen section C is cut to a thickness of 30 μm along the cutting surface C, stained with chalcoflor white (CFW), and observed under a fluorescence microscope, the average longest diameter of the CFW-stained area is less than 450 μm.

34. The composition according to claim 33, wherein the CFW-stained portion is embedded within the iodine-stained portion.

35. The composition according to any one of claims 24 to 34, wherein when the composition is frozen at -25°C and then cut into 30 μm thick sections along the cutting surface C, the frozen sections C satisfy at least one of the following conditions (c1) to (c3) when analyzed under the following condition [condition C]. [Condition C] Frozen sections of the composition are analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption / ionization mass spectrometry) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization support agent. (c1) Average luminance calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as "AV") 66.88278 " and the average brightness (hereinafter referred to as "AV") calculated from the signal intensity of m / z 80.79346. 80.79346 " is the multiplication value (AV) of ). 66.88278 ×AV 80.79346 ) is 120 or more. (c2) Standard deviation of luminance in signal intensity dispersion at m / z 66.88278 (hereinafter referred to as "SD") 66.88278 The score is 16.0 or higher. (c3) Standard deviation of luminance in signal intensity dispersion at m / z 80.79346 (hereinafter referred to as "SD") 80.79346 "The score is 4.0 or higher.

36. The composition according to any one of claims 24 to 35, wherein when α is the weighted average perimeter of voids inside the composition and β is the weighted average area of ​​voids, α / β is 1.5% or less.

37. The density of the composition is 1.0 g / cm³. 3 A composition according to any one of claims 24 to 36, wherein the amount is less than [amount missing].

38. A composition according to any one of claims 24 to 37, wherein the composition satisfies (7). (7) The following (a) and / or (b) are satisfied: (a) When a 6% suspension of the pulverized material of the composition is observed, the starch granule structure observed is 300 granules / mm 2 The following applies: (b) When a 14% by mass aqueous slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a rapid viscometer, the gelatinization peak temperature is 95°C or lower.

39. The composition according to any one of claims 24 to 38, wherein the protein content of the composition is 3.0% by mass or more on a dry weight basis.

40. The composition according to any one of claims 24 to 39, wherein the total oil content of the composition is 2.0% by mass or more on a dry weight basis.

41. The composition according to any one of claims 24 to 40, wherein the proportion of liquid oil to the total oil content of the composition is 20% by mass or more.

42. The composition according to any one of claims 24 to 41, wherein the dry weight moisture content of the legumes and / or grains is less than 15% by mass.

43. The composition according to any one of claims 24 to 42, wherein the legumes are mature legumes.

44. The composition according to any one of claims 24 to 43, wherein the legume is one or more legumes selected from the genera of pea, kidney bean, pigeon bean, cowpea, broad bean, chickpea, soybean, and lentil.

45. Legumes and / or grains, particle size d after ultrasonic treatment 90 The composition according to any one of claims 24 to 44, wherein the particle is in powder form of less than 500 μm.

46. The composition according to any one of claims 24 to 45, wherein the total content of legumes and / or grains is 10% by mass or more on a dry weight basis.

47. The composition according to any one of claims 24 to 46, wherein the ratio of the content of starch contained in legumes and / or grains to the total starch content of the composition is 30% by mass or more.

48. The composition according to any one of claims 24 to 47, wherein the ratio of the protein content of the composition to the total protein content of the composition, in which it is contained in legumes and / or grains, is 10% by mass or more.

49. The composition according to any one of claims 24 to 48, wherein the grains are one or more selected from millet, foxtail millet, proso millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa.

50. The composition according to any one of claims 24 to 49, wherein the wheat content of the composition is 50% by mass or less on a dry weight basis.

51. The composition according to any one of claims 24 to 50, wherein the ratio of the content of wheat-derived protein to the total protein content of the composition is 50% by mass or less.

52. The composition according to any one of claims 24 to 51, wherein the composition is substantially gluten-free.

53. The composition according to any one of claims 24 to 52, wherein the composition contains a dietary fiber localization site of an edible plant.

54. The composition according to claim 53, wherein the dietary fiber localization site includes the seed coat of legumes and / or the bran portion of grains.

55. The composition according to any one of claims 24 to 54, wherein the total content of the edible parts of legumes and / or grains and the dietary fiber localized parts of edible plants is 10% by mass or more on a dry mass basis.

56. The composition according to any one of claims 24 to 55, comprising both the edible portion of legumes and the dietary fiber localized portion of legumes, and / or comprising both the edible portion of grains and the dietary fiber localized portion of grains.

57. The composition according to any one of claims 53 to 56, wherein the dietary fiber localization site of the edible plant contains the dietary fiber localization site of plantain.

58. The composition according to any one of claims 53 to 57, wherein the dietary fiber localization site of an edible plant contains a dietary fiber localization site in an enzyme-treated state.

59. The composition according to claim 58, wherein the enzymatic treatment is xylanase and / or pectinase treatment.

60. The composition according to any one of claims 53 to 59, wherein the composition is a non-fermentation-expanding composition or a fermentation-expanding composition.

61. The composition according to any one of claims 24 to 60, wherein the total amount of starch derived from legumes and / or grains relative to the total starch content of the entire composition is 30% by mass or more.

62. A dough composition for use in a manufacturing method according to any one of claims 1 to 23, comprising at least beans and / or grains, and satisfying all of the following (1) to (5). (1) The dough composition contains 30% by weight, on a dry weight basis, of legumes and / or grains having a starch content of 30.0% by weight or more. (2) The dry weight moisture content of the dough composition is more than 40% by mass. (3) The dietary fiber content of the dough composition is 2.0% by mass or more on a wet mass basis. (4) The starch-degrading enzyme activity of the dough composition is 0.2 U / g or more on a dry weight basis. (5) The particle size d in the particle size distribution measured after adding starch and protein decomposition treatment to the dough composition according to [procedure b] above, and then applying ultrasonic treatment. 50 It is less than 450 μm.

63. A puffing composition that contains at least coarse grains and satisfies all of the following conditions (1) to (6). (1) The total starch content of the composition is 15% by mass or more on a dry weight basis. (2) The dry weight moisture content of the composition is less than 150% by mass. (3) The degree of gelatinization of starch in the composition is 50% by mass or more. (4) The dietary fiber content of the composition is 3.0% by mass or more on a dry weight basis. (5) The following AUC1 of the composition is greater than 60%. (6) The particle size d in the particle size distribution measured after adding starch and protein degradation treatment according to the following [procedure b] to the composition and then applying ultrasonic treatment. 50 It is less than 450 μm. [AUC1] The ratio of the area under the molecular weight distribution curve (hereinafter referred to as "MWDC 3.5-8.0") in the range of molecular weight logarithms between 3.5 and 6.5 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to the following [Procedure a] under the following [Condition A], in the range of molecular weight logarithms between 3.5 and 8.

0. [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to procedure a in a 1 M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, add an equal amount of water and an equal amount of eluent, filter 5 mL of the filtrate through a 5 μm filter, and subject it to gel filtration chromatography to measure the molecular weight distribution. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days.

64. The composition according to claim 63, wherein the grains are one or more selected from sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa.

65. The molecular weight distribution curve (MWDC) 3.5-8.0 The composition according to claim 63 or 64, wherein the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 or more and less than 8.0 to the total area under the curve (hereinafter referred to as "AUC2") is 40% or less.

66. The composition according to claim 65, wherein the [AUC2] / [AUC1] ratio of the composition is less than 0.

68.

67. The composition according to any one of claims 63 to 66, wherein the following AUC3 of the composition is 30% or more. [AUC3] The ratio of the area under the curve of the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithms of 6.5 or more and less than 9.5 (hereinafter referred to as "MWDC 6.5-9.5").

68. The composition according to any one of claims 63 to 67, wherein the following AUC4 of the composition is 8% or more. [AUC4] The ratio of the area under the curve of the interval between molecular weight logarithms of 3.5 and less than 5.0 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the molecular weight distribution curve (hereinafter referred to as "MWDC 3.5-6.5") in the range of molecular weight logarithms of 3.5 or more and less than 6.

5.

69. The composition according to any one of claims 63 to 68, wherein the composition is treated according to [procedure a] and the components obtained are analyzed under [condition A], and the logarithm of the mass average molecular weight obtained is less than 7.

5.

70. The composition is treated according to [Procedure a], the components obtained are separated under [Condition A], the separated fraction with a mass molecular weight logarithm of 5.0 or more and less than 6.5 is recovered, and 1 part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM) and the absorbance at 660 nm (ABS) is measured. 5.0-6.5 The composition according to any one of claims 63 to 69, wherein the ratio of ) is 0.10 or more.

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