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

Abstract

The present invention provides a composition containing pulse- and / or cereal-derived starch, wherein a powder odor derived from a pulse and / or cereal powder is suppressed, and a good aroma of the powder is maintained.　Provided is a puffing composition that comprises a pulse- and / or cereal-derived starch and satisfies the following conditions (1) to (5). (1) Starch content is not less than 3 mass% in terms of moistened mass. (2) Moisture content based on dry weight is less than 150 mass%. (3) Dietary fiber content is not less than 3.0 mass% in terms of moistened mass. (4) When at least one frozen section A of the composition obtained under specific conditions is observed, the ratio (weighted average area / weighted average perimeter length), which is the ratio of a weighted average area with respect to a weighted average perimeter length in void regions of an area of not less than 10,000 μm2 with respect to a composition cross-section image area, is not less than 100. (5) The ratio (value α / value β) of value α to value β is not less than 0.3. The value α is the content (ppb) of methionol in the composition in terms of moistened mass. Given a molecular weight distribution curve (MWDC3.5-6.5) in the range where the logarithm of a molecular weight is not less than 3.5 but less than 6.5, said logarithm of molecular weight being obtained by analyzing, under specific conditions, a component which is obtained by performing a pulverization process on the composition under specific conditions and which is ethanol-insoluble and dimethylsulfoxide-soluble, the value β is the ratio (AUC5.0) of the area under the curve in a section where the logarithm of molecular weight is not less than 5.0 but less than 6.5 to the area under the entire curve.

Description

[Technical Field]

[0001] The present invention relates to a puffing composition containing starch derived from legumes and / or cereals, a method for producing the same, and a fermentation composition and a method for producing the same. [Background technology]

[0002] Patent Document 1 describes a technology utilizing yeast extract obtained by reacting yeast culture medium with phosphodiesterase. Patent Document 2 describes a technology for adding a yeast extract for masking powdery odors, having a peptide content of 5% or more by weight, an RNA content of 5% or more by weight, and a free amino acid content of 4% or less by weight, to processed foods made from powders of beans, grains, etc., or foods mixed with such powders. Patent Document 3 discloses obtaining a fermented composition by an extrusion method. Patent Document 4 discloses a technology related to a fermented composition using calcium carbonate. Patent Document 5 discloses a technology related to bread using an enzyme having xylan-degrading activity. Patent Document 6 discloses a technology related to bread using glycose. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 6-30687 [Patent Document 2] International Publication No. 2014 / 208536 [Patent Document 3] U.S. Patent Application Publication No. 2007 / 0248726 [Patent Document 4] Chinese Patent No. 1937926 Specification [Patent Document 5] Chinese Patent No. 1681392 Specification [Patent Document 6] Chinese Patent No. 102796717 Specification [Overview of the project] [Problems that the invention aims to solve]

[0004] However, the technology described in Patent Document 1 was not a technology for suppressing the powdery odor derived from powders of beans and grains. Furthermore, the technology described in Patent Document 2 was not a technology for maintaining the pleasant aroma of powders such as beans and grains.

[0005] Furthermore, in a fermentation composition according to one aspect of the present invention, the techniques described in Patent Documents 3 and 4 cannot solve the above problems. In particular, Patent Document 3 requires a special extrusion device, and the technique described in Patent Document 4 requires a calcium carbonate solution and is not a versatile technique.

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

[0007] Therefore, the object of the present invention is to suppress the powdery odor derived from the powder of beans or grains in a composition using powders of beans or grains, while maintaining the pleasant aroma of such powders. [Means for solving the problem]

[0008] The present inventors have found that by adjusting the starch content, dry weight moisture content, and dietary fiber content within a predetermined range in a puffing composition containing starch derived from legumes and / or grains, adjusting the number of voids of a specific shape to a predetermined number or more, and adjusting the ratio of starch properties to methionol content within a predetermined range, it is possible to suppress the powdery odor derived from the powder of legumes and grains while maintaining the good aroma of such powder, thereby solving the above-mentioned problems and completing the present invention.

[0009] In other words, the purpose of this invention relates, for example, to the following: [Item 1] A puffing composition containing starch derived from legumes and / or grains, and satisfying the following (1) to (5). (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 28% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry-weight moisture content is less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, or less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass, and the lower limit is not restricted, but for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 5.5% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 13.0% by mass or more, and there is no particular upper limit, but for example it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less. (4) When at least one frozen section A of composition obtained under the following [Condition A] is observed, the following (a) is satisfied. (a) Area of ​​10,000 μm² relative to the area of ​​the cross-sectional image of the composition 2In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more, or 130 or more, or 180 or more, or 250 or more, or 300 or more, or 320 or more, or 490 or more, or 570 or more, or 600 or more, or 700 or more, or 800 or more, or 900 or more, or 1000 or more, or 1100 or more, or 1300 or more, or 1500 or more, or 1800 or more, or 2000 or more. There is no particular upper limit, but for example, it is usually 10000 or less, or 9000 or less, or 8000 or less, or 7000 or less, or 6000 or less. [Condition A] The composition is frozen at -25°C, and the frozen composition is cut along a certain cross-section A to obtain a frozen composition section A. (5) The ratio of value α to value β (value α / value β) is 0.3 or greater, or 0.5 or greater, or 1.0 or greater, or 1.6 or greater, or 1.9 or greater, or 2.0 or greater, or 2.2 or greater, or 2.5 or greater, or 2.8 or greater, or 3.0 or greater, or 3.1 or greater, or 3.3 or greater, or 4.0 or greater, or 6.0 or greater, or 10 or greater. There is no particular upper limit, but for example, it is usually 5000 or less, or 4000 or less, or 3000 or less, or 2000 or less, or 1000 or less. Value α: Wet mass content of methionol in the composition (ppb) Value β: A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure b] below under the following [Condition B] below, in the range of molecular weight logarithm between 3.5 and less than 6.5. 3.5-6.5 In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5. 5.0 " (That's what he said.) [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to procedure b 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. [Item 2] When the frozen section A of the composition is observed, the area of ​​the cross-sectional image of the composition is 10,000 μm². 2 The expanded composition according to item 1, wherein the total void area ratio of the above is greater than 1.0%, or 1.4% or more, or 1.7% or more, or 1.8% or more, or 2.0% or more, or 2.5% or more, or 3.0% or more, or 3.5% or more, or 4.0% or more, or 4.5% or more, or 5.0% or more, or 6.0% or more, or 8.0% or more, or 10.0% or more, or 11.0% or more, and the upper limit is not particularly limited, but is usually 80% or less, or 70% or less, or 60% or less. [Item 3] The expanded composition according to Item 1 or 2, wherein, when a frozen section A of the composition is observed, the ratio of the total area of ​​voids with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more to the cross-sectional image area of ​​the composition is greater than 0.0020%, or 0.0025%, or 0.0030%, or 0.0035%, or 0.0040%, or 0.0045%, or 0.0050%, or 0.0055%, or 0.0060%, or 0.0065%, or 0.0070%, or 0.0075%, and there is no particular upper limit, but for example, it is usually 80% or less, or 70% or less, or 60% or less. [Item 4] The expanded composition according to any one of items 1 to 3, wherein the composition frozen section A is a composition frozen section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition. [Clause 5] The expanded composition according to any one of Claims 1 to 4, wherein the composition frozen section A comprises a composition frozen section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition and a composition frozen section A2 obtained with respect to a cross-section A2 parallel to the longitudinal direction of the composition. [Item 6] The molecular weight distribution curve (MWDC) 3.5-6.5 In this case, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (AUC) 5.0) is 1% or more and 70% or less, and its upper limit is usually 70% or less, or 67% or less, or 65% or less, or 63% or less, or 61% or less, or 59% or less, or 57% or less, or 55% or less, or 53% or less, or 51% or less, or 50% or less, or 48% or less, and its lower limit is not particularly limited, but for example, it is usually 1% or more, or 5% or more, or 10% or more, the expanded composition according to any one of items 1 to 5. [Item 7] The content of methionol is 0.01 ppb or more and 50000 ppb or less in terms of wet mass conversion, and its lower limit is usually 0.01 ppb or more, or 0.1 ppb or more, or 1 ppb or more, or 5 ppb or more, or 10 ppb or more, or 15 ppb or more, or 20 ppb or more, or 25 ppb or more, or 30 ppb or more, or 35 ppb or more, or 40 ppb or more, or 50 ppb or more, or 60 ppb or more, or 70 ppb or more, or 80 ppb or more, or 90 ppb or more, or 100 ppb or more, or 110 ppb or more, or 130 ppb or more, or 150 ppb or more, or 170 ppb or more, or 190 ppb or more, or 250 ppb or more, or 300 ppb or more, and its upper limit is not restricted, but usually 50000 ppb or less, especially 45000 ppb or less, or 40000 ppb or less, or 35000 ppb or less, or 30000 ppb or less, or 25000 ppb or less, or 20000 ppb or less, or 15000 ppb or less, or 10000 ppb or less, the expanded composition according to any one of items 1 to 6. [Item 8] The starch grain structure observed when observing a 6% suspension of the expanded composition is 300 grains / mm 2 or less, or 250 grains / mm 2 or less, or 200 grains / mm 2 or less, or 150 grains / mm 2 or less, or 100 grains / mm 2 or less, or 50 grains / mm 2 or less, or 40 grains / mm 2 or less, or 30 grains / mm 2 or less, or 20 grains / mm 2 or less, or 10 grains / mm 2 [[ID=​​2 , or 0 pieces / mm 2 The above is the swelling composition described in any one of items 1 to 7. [Item 9] The puffing composition according to any one of items 1 to 8, 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 10] The puffing composition according to any one of items 1 to 9, wherein the legumes are mature legumes. [Item 11] The puffing composition according to any one of items 1 to 10, wherein the grains are one or more grains selected from millet, barnyard millet, foxtail millet, sorghum, rye, oats, adlay, corn, buckwheat, amaranth, and quinoa. [Item 12] The puffing composition according to any one of items 1 to 11, wherein the ratio of starch content in the form contained in legumes and / or grains to the total starch content of the puffing composition is 10% by mass or more, or 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and there is no particular upper limit, but it is usually 100% by mass or 100% by mass or less. [Item 13] A leavening composition according to any one of items 1 to 12, which is substantially gluten-free. [Item 14] The puffing composition according to any one of items 1 to 13, which contains dietary fiber localization sites in legumes and / or cereals. [Item 15] The puffing composition according to item 14, comprising both the edible portion of legumes and / or grains and the dietary fiber localized portion of legumes and / or grains. [Item 16] The puffing composition according to any one of items 1 to 15, wherein the total content of the edible portion of legumes and / or grains and the dietary fiber localized portion of legumes and / or grains is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, on a wet mass basis, and the upper limit is not particularly limited, but is usually 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less. [Clause 17] The puffing composition according to any one of Clauses 14 to 16, wherein the dietary fiber localization site of the legumes and / or grains includes the seed coat of the legumes and / or grains. [Clause 18] The puffing composition according to any one of Clauses 14 to 17, wherein the dietary fiber localization sites of legumes and / or cereals include the dietary fiber localization sites of plantain. [Item 19] A puffing composition according to any one of items 1 to 18, comprising plantain seed coat as the dietary fiber localization site of the edible plant. [Clause 20] The puffing composition according to any one of Clauses 14 to 19, wherein the dietary fiber localization sites of legumes and / or grains are enzymatically treated dietary fiber localization sites. [Clause 21] The puffing composition according to Clause 20, wherein the enzymatic treatment is cellulase, xylanase, or pectinase treatment. [Item 22] A method for producing an expanding composition, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains starch derived from legumes and / or grains and satisfies the following (1) to (4). (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry weight moisture content is greater than 50% by mass, or greater than 55% by mass, greater than 60% by mass, or greater than 63% by mass, or greater than 65% by mass, or greater than 68% by mass, or greater than 70% by mass, or greater than 73% by mass, or greater than 75% by mass, or greater than 77% by mass, or greater than 80% by mass, or greater than 82% by mass, or greater than 85% by mass, and the upper limit is not limited, but is usually, for example, 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 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 particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The methionol content is 0.1 ppb or more, or 1 ppb or more, or 2 ppb or more, or 5 ppb or more, or 10 ppb or more, or 15 ppb or more, or 20 ppb or more, or 25 ppb or more, or 30 ppb or more, or 35 ppb or more, or 40 ppb or more, and the upper limit is usually 50,000 ppb or less, in particular 45,000 ppb or less, or 40,000 ppb or less, or 35,000 ppb or less, or 30,000 ppb or less, or 25,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, or 10,000 ppb or less. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the value α / value β of the composition before and after the heat treatment is 5% by mass or more, or 8% or more, or 10% or more, or 20% or more, or 30% or more, or 35% or more, or 40% or more, or 50% or more, or 80% or more, or 100% or more, or 140% or more, or 230% or more, or 300% or more, or 350% or more, or 400% or more, and there is no particular upper limit, but for example, if it increases by 5000% or less, or 4500% or less, or 4000% or less In both cases, the 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 particular upper limit, but for example, it is a stage in which the moisture content decreases to 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. [Clause 23] The manufacturing method according to Clause 22, wherein step (ii) comprises the steps (ii-a) and (ii-b) below. (ii-a) The stage in which the dough composition from stage (i) is fermented with yeast. (ii-b) A step in which the composition after yeast fermentation in step (ii-a) is heat-treated. [Clause 24] The manufacturing method according to Clause 22, wherein step (ii) comprises the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) A step in which the composition after mixing in step (ii-2a) is heat-treated. [Clause 25] A method of production according to any one of Clauses 22 to 24, comprising enzymatic treatment in step (i) and / or step (ii). [Item 26] The manufacturing method according to any one of items 22 to 25, wherein before and after the heat treatment of step (ii), the AUC 5.0 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 particular upper limit, but for example, it usually decreases to 100% or less, or 90% or less. [Item 27] ​​The manufacturing method according to any one of items 22 to 26, wherein, before and after the heat treatment of step (ii), the AUC3.5 increases by 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 particular upper limit, but for example, it increases by 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. [Item 28] When the frozen section A of the composition is observed before and after the heat treatment in step (ii), an area of ​​10,000 μm² is observed. 2The manufacturing method according to any one of items 22 to 27, wherein the ratio of the area-weighted average (weighted average area / weighted average perimeter) to the perimeter-weighted average in the above-mentioned voids is 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, or 100% or more, or 500% or more, or 1000% or more, or 3000% or more, or 5000% or more, and there is no particular upper limit, but it usually increases by 50000% or less, or 40000% or less, or 30000% or less, or 20000% or less. [Item 29] When the frozen section A of the composition is observed before and after the heat treatment of step (ii), the total area of ​​voids with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more relative to the cross-sectional image area of ​​the composition is 50% or more, or 100% or more, or 150% or more, or 180% or more, or 200% or more, or 250% or more, or 280% or more, or 300% or more, or 330% or more, or 380% or more. A manufacturing method according to any one of paragraphs 22 to 28, wherein the increase is above, or 400% or more, or 450% or more, or 480% or more, or 500% or more, or 550% or more, or 900% or more, or 1000% or more, or 2000% or more, or 9000% or more, and there is no particular upper limit, but it is usually an increase of 100,000% or less, or 90,000% or less, or 80,000% or less, or 70,000% or less. [Item 30] The manufacturing method according to any one of items 22 to 29, wherein the ratio of [value δ] / [value γ] below when the dough composition of stage (i) is measured by the method c below is 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more, and there is no particular upper limit, but it is usually 1 or less, or 0.95 or less, or 0.90 or less. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min. [Item 31] When a 6% suspension of the dough composition from step (i) is observed, the starch granule structure observed is 10 granules / mm 2 More than or equal to 50 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 300 pieces / mm 2 or more, or 500 pieces / mm 2 or more, or 700 pieces / mm 2 or more, or 800 pieces / mm 2 or more, or 900 pieces / mm 2 Above, or 1000 pieces / mm 2 That's all, and there's no particular upper limit, but typically it's 5000 pieces / mm 2 The following, or 4000 pieces / mm 2 The manufacturing method described in any one of items 22 to 30 below. [Item 32] The manufacturing method according to any one of items 22 to 31, wherein the degree of gelatinization of the dough composition in step (i) is less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, and the lower limit is not limited but is usually 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more. [Item 33] The manufacturing method according to any one of items 22 to 32, wherein the sodium chloride content of the dough composition in step (i) is 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less on a wet mass basis, and the lower limit is usually 0% by mass or 0% by mass or more. [Item 34] The manufacturing method according to any one of items 22 to 33, wherein the alcohol content of the dough composition in step (i) is 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less on a wet mass basis, and the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more. [Clause 35] The manufacturing method according to any one of Clauses 22 to 34, wherein the dough composition of step (i) is substantially gluten-free. [Clause 36] The method of production according to any one of Clauses 22 to 35, wherein the dough composition of step (i) contains dietary fiber localization sites in legumes and / or cereals. [Clause 37] The method for producing the product according to Clause 36, wherein the dough composition of step (i) contains both the edible portion of legumes and / or grains and the dietary fiber localized portion of legumes and / or grains. [Item 38] The manufacturing method according to any one of items 22 to 37, wherein the total content of edible parts of legumes and / or grains and localized dietary fiber parts of legumes and / or grains in the dough composition of step (i) 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, on a wet mass basis, and the upper limit is not particularly limited, but is usually 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less. [Item 39] The method for producing the dietary fiber of legumes and / or grains according to any one of items 36 to 38, wherein the dietary fiber localization site of the legumes and / or grains includes the seed coat of the legumes and / or grains. [Item 40] The method for producing dietary fiber in any one of items 36 to 39, wherein the dietary fiber localization sites of legumes and / or cereals include the dietary fiber localization sites of plantain. [Item 41] A method of manufacturing according to any one of items 36 to 40, comprising plantain seed coat as the dietary fiber localization site of the edible plant. [Item 42] The method for producing dietary fiber in any one of items 36 to 41, wherein the dietary fiber localization sites of legumes and / or grains are enzymatically treated dietary fiber localization sites. [Clause 43] The method for producing the product according to Clause 42, wherein the enzymatic treatment is cellulase, xylanase, or pectinase treatment. [Clause 44] The method for producing the product according to Clauses 22 to 43, comprising incorporating legumes and / or grains into the composition in step (i) and / or step (ii) such that the PDI (protein dispersibility index) value is less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass, and the lower limit is not particularly limited but is usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more. [Clause 45] The manufacturing method according to any one of Clauses 22 to 44, further comprising step (iii) below. (iii) A step in which the dough composition from step (ii) is treated under reduced pressure. [Item 46] A puffed composition manufactured by the manufacturing method described in any one of items 22 to 45. [Item 47] A dough composition for use in step (i) of any one of items 22 to 45, which contains starch derived from legumes and / or grains, and satisfies the following (1) to (4). (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry weight moisture content is greater than 50% by mass, or greater than 55% by mass, greater than 60% by mass, or greater than 63% by mass, or greater than 65% by mass, or greater than 68% by mass, or greater than 70% by mass, or greater than 73% by mass, or greater than 75% by mass, or greater than 77% by mass, or greater than 80% by mass, or greater than 82% by mass, or greater than 85% by mass, and the upper limit is not limited, but is usually, for example, 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 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 particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The methionol content is 0.1 ppb or more, or 1 ppb or more, or 2 ppb or more, or 5 ppb or more, or 10 ppb or more, or 15 ppb or more, or 20 ppb or more, or 25 ppb or more, or 30 ppb or more, or 35 ppb or more, or 40 ppb or more, and the upper limit is usually 50,000 ppb or less, in particular 45,000 ppb or less, or 40,000 ppb or less, or 35,000 ppb or less, or 30,000 ppb or less, or 25,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, or 10,000 ppb or less. [Item 48] A food powder for use in the preparation of a dough composition in step (i) of any one of items 22 to 45, which contains starch derived from legumes and / or grains and satisfies (1) to (7) below. (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 28% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry weight moisture content is less than 25% by mass, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, and there is no particular lower limit, but it is usually 0% by mass or 0% by mass or more. (3) The dietary fiber content is 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, and there is no particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The degree of starch gelatinization is less than 50% by mass, 45% by mass or less, 40% by mass or less, or 35% by mass or less, and the lower limit is not restricted but is usually 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more. (5) The specific surface area per unit volume after ultrasonic treatment is 0.10 m². 2 / mL or more, or 0.15m 2 / mL or more, or 0.20m 2 / mL or more, or 0.25m 2 / mL or more, or 0.30m 2 The value is 2.5 ml or more, and there is no particular upper limit, but it is usually 2.5 ml. 2 Less than / mL, or 2.2m 2 Less than / mL, or 2.0m 2 It is less than / mL. (6) When the food pulverized material is measured by the following method c, it is preferable that the ratio of [value δ] / [value γ] is 0.1 or higher, or 0.2 or higher, or 0.3 or higher, or 0.4 or higher, or 0.5 or higher. On the other hand, there is no particular upper limit, but it is usually 1 or lower, or 0.95 or lower, or 0.90 or lower. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min. (7) When a 6% suspension of food pulverized material is observed, the starch granule structure observed is 10 granules / mm 2 More than or equal to 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is greater than 100,000 pieces / mm², and there is no particular upper limit, but for example, 100,000 pieces / mm² 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2 The following applies: [Item 49] A method for improving the aroma volatility of a puffed composition during storage at room temperature, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition containing starch derived from legumes and / or grains that satisfies all of the following conditions (1) to (4). (1) The starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more, on a wet mass basis, and there is no particular upper limit, but for example it is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (2) The dry weight moisture content is greater than 50% by mass, or greater than 55% by mass, greater than 60% by mass, or greater than 63% by mass, or greater than 65% by mass, or greater than 68% by mass, or greater than 70% by mass, or greater than 73% by mass, or greater than 75% by mass, or greater than 77% by mass, or greater than 80% by mass, or greater than 82% by mass, or greater than 85% by mass, and the upper limit is not limited, but is usually, for example, 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 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 particular upper limit, but it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, on a wet mass basis. (4) The methionol content is 0.1 ppb or more, or 1 ppb or more, or 2 ppb or more, or 5 ppb or more, or 10 ppb or more, or 15 ppb or more, or 20 ppb or more, or 25 ppb or more, or 30 ppb or more, or 35 ppb or more, or 40 ppb or more, and the upper limit is usually 50,000 ppb or less, in particular 45,000 ppb or less, or 40,000 ppb or less, or 35,000 ppb or less, or 30,000 ppb or less, or 25,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, or 10,000 ppb or less. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the value α / value β of the composition before and after the heat treatment is 5% by mass or more, or 8% or more, or 10% or more, or 20% or more, or 30% or more, or 35% or more, or 40% or more, or 50% or more, or 80% or more, or 100% or more, or 140% or more, or 230% or more, or 300% or more, or 350% or more, or 400% or more, and there is no particular upper limit, but for example, if it increases by 5000% or less, or 4500% or less, or 4000% or less In both cases, the 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 particular upper limit, but for example, it is a stage in which the moisture content decreases to 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. [Item 50] A puffing composition that satisfies all of the following conditions (4) to (5), and which can be stored at room temperature for one week or more. (4) When at least one frozen section A of composition obtained under the following [Condition A] is observed, the following (a) is satisfied. (a) Area of ​​10,000 μm² relative to the area of ​​the cross-sectional image of the composition 2 In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is 100 or more, or 130 or more, or 180 or more, or 250 or more, or 300 or more, or 320 or more, or 490 or more, or 570 or more, or 600 or more, or 700 or more, or 800 or more, or 900 or more, or 1000 or more, or 1100 or more, or 1300 or more, or 1500 or more, or 1800 or more, or 2000 or more. There is no particular upper limit, but for example, it is usually 10000 or less, or 9000 or less, or 8000 or less, or 7000 or less, or 6000 or less. [Condition A] The composition is frozen at -25°C, and the frozen composition is cut along a certain cross-section A to obtain a frozen composition section A. (5) The ratio of value α to value β (value α / value β) is 0.3 or greater, or 0.5 or greater, or 1.0 or greater, or 1.6 or greater, or 1.9 or greater, or 2.0 or greater, or 2.2 or greater, or 2.5 or greater, or 2.8 or greater, or 3.0 or greater, or 3.1 or greater, or 3.3 or greater, or 4.0 or greater, or 6.0 or greater, or 10 or greater. There is no particular upper limit, but for example, it is usually 5000 or less, or 4000 or less, or 3000 or less, or 2000 or less, or 1000 or less. Value α: Wet mass content of methionol in the composition (ppb) Value β: A molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure b] below under the following [Condition B] below, in the range of molecular weight logarithm between 3.5 and less than 6.5. 3.5-6.5 In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5. 5.0 " (That's what he said.) [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to procedure b 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. [Effects of the Invention]

[0010] The present invention provides an excellent puffing composition containing starch derived from legumes and / or grains, which suppresses the powdery odor derived from the powder of legumes and grains while retaining the pleasant aroma of such powder. [Modes for carrying out the invention]

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

[0012] Furthermore, when the present invention specifies multiple upper and / or lower limits for an arbitrary numerical range, even if not explicitly stated, the numerical range specification is directly described by combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification. Moreover, all numerical ranges obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits are intended to be covered by the present invention. For example, the descriptions in the AUC5.0 range specification described later, "usually 70% or less. Preferably 67% or less, or 65% or less, or 63% or less, or 61% or less, and especially 59% or less," and "usually 1% or more, or 5% or more, or 10% or more," mean all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, i.e., 1% to 70%, 1% to 67%, 1% or less This means that all of the following percentages are included in the scope of the present invention: above 65% or less, 1% to 63%, 1% to 61%, 1% to 59%, 5% to 70%, 5% to 67%, 5% to 65%, 5% to 63%, 5% to 61%, 5% to 59%, 10% to 70%, 10% to 67%, 10% to 65%, 10% to 63%, 10% to 61%, and 10% to 59%.

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

[0014] Furthermore, in this disclosure, "powdered odor" refers to off-flavors generated from raw materials (such as beans and grains). Specifically, it is a complex odor consisting of a fibrous odor (an odor that gives a stale feeling, like old paper) and an oxidized oil odor.

[0015] [I. 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. Such a puffing composition can typically be manufactured by expanding the liquid or gas inside the dough composition to increase the volume of its voids, and then cooling and hardening the composition. Specifically, it can be manufactured by expanding a leavening agent (typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or a gas produced by yeast fermentation inside the dough composition by heat treatment to increase the volume of its voids, and then cooling and hardening the composition. Examples of puffing compositions manufactured by such a method include bread or similar foods such as waffles (sometimes referred to as bread-like foods). Bread foods formed from such a puffing composition into a desired shape are also included in the puffing compositions of the present invention.

[0016] The leavening composition of the present invention may be a fermented leavening composition or a fermented leavening dough composition produced by a manufacturing method including a fermentation step (particularly a yeast fermentation step), or it may be a non-fermented leavening composition or a non-fermented leavening dough composition produced by a manufacturing method that does not include a fermentation step (particularly a yeast fermentation step). When the leavening composition of the present invention is a fermented leavening composition, such a fermented leavening composition may be a fermented composition obtained by holding a mixture containing specific raw materials (e.g., a dough composition) at a predetermined temperature range (e.g., 0°C to 60°C for 1 minute or more), or it may be a fermented baked product obtained by baking the mixture at a temperature of 100°C or higher for 1 minute or more, or it may be a fermented composition obtained by combining these manufacturing methods. Furthermore, the leavening composition of the present invention may be an enzyme-treated composition produced by a manufacturing method including enzyme treatment (preferably cellulase, pectinase, or xylanase treatment), or it may be a fermented enzyme-treated composition obtained by combining the fermentation step and enzyme treatment. In this invention, a composition intended for baking before baking is referred to as a "dough composition," and a dough composition that has been puffed up before baking is referred to as a "puffed dough composition."

[0017] As will also be explained in the section on the manufacturing method of the expanding composition of the present invention, the various component compositions in the expanding composition of the present invention may be achieved at any stage of the manufacturing method. That is, they may be achieved before heat treatment in a predetermined temperature range, at the stage of heat treatment in a predetermined temperature range, or after heat treatment in a predetermined temperature range.

[0018] • Starch: The puffing composition of the present invention contains starch in a predetermined proportion or more on a wet mass basis. By containing starch in a predetermined proportion or more, the puffing composition of the present invention is more likely to fully exhibit its effects. Although the principle is unknown, it is thought that when the proportion is above the predetermined proportion, methionol is retained in the starch network, and the powdery odor is more easily suppressed. Furthermore, it is thought that when the proportion is above the predetermined proportion, specific voids are more easily formed, and methionol is retained in these voids, which further suppresses the powdery odor and makes it easier to maintain a good aroma. Specifically, the total starch content of the puffing composition of the present invention can be in the range of, for example, 3% by mass or more and 80% by mass or less on a wet mass basis. More specifically, the lower limit of the starch content is usually 3% by mass or more on a wet mass basis. In particular, it is preferable to have a concentration of 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 28% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more. There is no particular upper limit, but for example, it can usually be 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0019] The origin of the starch in the puffing composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived starches. However, the puffing composition of the present invention contains at least legume-derived starch and / or cereal-derived starch. Specifically, the ratio of the total content of legume-derived and / or cereal-derived starch (preferably legume starch content) to the total starch content of the puffing composition of the present invention is not limited, but can be in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is preferably, for example, 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of the ratio is not particularly limited, but can usually be 100% by mass or 100% by mass or less. As for starches derived from legumes, those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. As for starches derived from grains, those derived from quinoa are preferred, those derived from oats are preferred, those derived from corn are preferred, and those derived from millet are particularly preferred. Furthermore, it is preferable that these starches are contained in legumes and / or grains. In addition, the ratio of the starch content derived from legumes to the total starch content of the entire composition may satisfy the above ratio, and it is preferable that the sum of the starches derived from legumes and grains satisfies the above provisions. Legumes and grains will be described later.

[0020] The starch in the puffing composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that at least the starch derived from legumes and / or grains is 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 a state in which it is contained in legumes and / or grains (preferably the starch content incorporated in a state in legumes) to the total starch content of the entire puffing composition is usually 0% by mass or more, but can be in the range of 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit of this ratio is usually 0% by mass or more, but is preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, there is no particular upper limit to the ratio, but it can usually be 100% by mass or less. Furthermore, the ratio of the starch content contained in legumes to the total starch content of the entire composition may satisfy the above ratio, the ratio of the starch content contained in grains may satisfy the above ratio, and the ratio of the starch content contained in legumes and grains may satisfy the above ratio. In this invention, the starch content in the puffed composition is measured in accordance with the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan, using the method of AOAC996.11, by removing soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that affect the measurement by 80% ethanol extraction.

[0021] In the puffed composition of the present invention, the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) is preferably within a predetermined range. Specifically, the ratio of the total content of starch derived from rice, wheat, and barley (preferably wheat and barley) to the total starch content of the entire puffed composition can be, for example, in the range of 0% by mass or more and 20% by mass or less. More specifically, the upper limit of this ratio is usually 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, and it is especially desirable that it is substantially not contained (specifically, that the content is less than 1 ppm, which is the lower limit of a common measurement method) or not contained. On the other hand, the lower limit of this ratio is not particularly limited, but it can usually be 0% by mass or 0% by mass or more.

[0022] ·Dry basis moisture content: The puffing composition of the present invention is characterized by having a dry-weight moisture content exceeding a predetermined percentage. By having a dry-weight moisture content exceeding a predetermined percentage, the puffing composition of the present invention is more likely to fully exhibit its effects. Although the principle is unclear, it is thought that the distribution of moisture throughout the composition promotes the formation of a starch network, making it easier to form voids of a specific shape, and thus suppressing powdery odor. Furthermore, it is preferable because it results in good elasticity of the composition. Specifically, the dry-weight 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-weight moisture content of the puffing composition of the present invention is usually less than 150% by mass, but may be less than 140% by mass, less than 130% by mass, less than 120% by mass, less than 110% by mass, less than 100% by mass, less than 90% by mass, less than 80% by mass, less than 70% by mass, less than 60% by mass, less than 50% by mass, less than 40% by mass, or less than 30% by mass, and may be less than 26% by mass, less than 21% by mass, less than 16% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry-weight moisture content in the puffing composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it may be, for example, 0% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more. The dry-weight moisture content in the puffing composition of the present invention may originate from the various components of the composition, but may also originate from the added water. Furthermore, if the dry-weight moisture content in the dough composition before processing is high, a process can be employed to adjust it to the aforementioned value by using a drying treatment or the like.

[0023] In this invention, "dry-weight moisture content" refers to the ratio of the total amount of moisture derived from the raw materials of the puffing composition of this invention and the amount of moisture added separately, to the total amount of solids. This value is measured by heating to 90°C using a reduced-pressure heating drying method, in accordance with the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has been pre-weighed to a constant weight and weighed (W1). The weighing container is placed in a reduced-pressure electric constant-temperature drying oven adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure, with the lid removed or the opening left open. The door is closed, a vacuum pump is operated, and the sample is dried for a certain period of time at a predetermined reduced pressure. The vacuum pump is stopped, dry air is sent to return to atmospheric pressure, the weighing container is removed, the lid is put on, and after cooling in a desiccator, the mass is measured. This drying, cooling, and weighing process is repeated until a constant weight is reached (W2), and the moisture content (dry-weight moisture content) (mass%) is calculated using the following formula.

[0024]

number

[0025] • Dietary fiber: The puffing composition of the present invention contains a predetermined percentage or more of dietary fiber (preferably insoluble dietary fiber, though not limited to it) on a wet mass basis. By containing a predetermined percentage or more of dietary fiber, the puffing composition of the present invention is more likely to fully exhibit its effects. Although the principle is unclear, it is thought that when the percentage is above the predetermined percentage, the dietary fiber supports the starch network, methionol is retained in the starch network, and the powdery odor is more easily suppressed. Furthermore, it is thought that when the percentage is above the predetermined percentage, specific voids are more easily formed, and methionol is retained in these voids, which further suppresses the powdery odor and helps maintain a good aroma. Specifically, the dietary fiber content of the puffing composition of the present invention, on a wet mass basis, has a lower limit of usually 3.0% by mass or more, and an upper limit that is not particularly limited, but can be, for example, less than 40% by mass. More specifically, the lower limit is usually 3.0% by mass or more on a wet mass basis, but it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 5.5% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 13.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a wet mass basis. Furthermore, the insoluble dietary fiber content in the composition may satisfy the above ratio, the soluble dietary fiber content may satisfy the above ratio, or both soluble and insoluble dietary fiber may satisfy the above ratio. Furthermore, "dietary fiber content (total dietary fiber, which is the sum of soluble and insoluble dietary fiber content)," "soluble dietary fiber," and "insoluble dietary fiber" will be measured using the Prosky modified method, in accordance with the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition).

[0026] Furthermore, it is preferable that the above provisions regarding dietary fiber also satisfy soluble dietary fiber and / or insoluble dietary fiber. That is, the content of soluble dietary fiber and / or insoluble dietary fiber in the composition of the present invention can be, for example, in terms of wet mass, with a lower limit of usually 3.0% by mass or more, and an upper limit which is not particularly limited but can be, for example, less than 40% by mass. More specifically, the lower limit is usually 3.0% by mass or more in terms of wet mass, but it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 13.0% by mass or more. On the other hand, the upper limit is not particularly limited but can be, for example, 40% by mass or less, or 35% by mass or less, or 30% by mass or less in terms of wet mass. Furthermore, the insoluble dietary fiber content in the composition may satisfy the above proportion, the soluble dietary fiber content may satisfy the above proportion, and the soluble and insoluble dietary fiber may satisfy the above proportion.

[0027] The origin of the dietary fiber (preferably insoluble dietary fiber, though not limited to it) contained in the puffing composition of the present invention is not particularly limited, and it may be derived from various natural materials such as edible plants containing dietary fiber, or it may be synthesized. When using dietary fiber derived from natural materials, the dietary fiber contained in the various materials may be isolated and purified before use, or the material containing such dietary fiber may 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. Among these, from the viewpoint of specific shaped voids in the composition, dietary fiber derived from legumes and / or grains is preferred, and dietary fiber derived from legumes is more preferred. Among dietary fibers derived from legumes, those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. Of the grain-derived products, those derived from oats are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred.

[0028] Specifically, the ratio of the total dietary fiber content derived from legumes and / or grains (preferably legume dietary fiber content) to the total dietary fiber content of the entire composition is usually 0% by mass or more, but is preferably in the range of 5% by mass or more, and usually 100% by mass or less. More specifically, the lower limit of this ratio is usually 0% by mass or more, but is preferably 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of this ratio is not particularly limited, but can usually be 100% by mass or 100% by mass or less. 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 on because it allows for a higher content of dietary fiber. The grains may be used with or without the bran, but it is preferable to use grains with the bran because they can contain more dietary fiber. Furthermore, the ratio of dietary fiber content derived from legumes to the total dietary fiber content of the entire composition may satisfy the above ratio, and the ratio of dietary fiber content derived from grains may satisfy the above ratio, and it is preferable that the sum of dietary fiber derived from legumes and grains satisfies the above requirements.

[0029] Furthermore, it is preferable that the puffing composition of the present invention contains a certain proportion or more of dietary fiber derived from psyllium husk. This is preferable because it results in a material that is easily puffed up. Specifically, the ratio of the dietary fiber content derived from psyllium husk to the total dietary fiber content of the entire composition is usually 0% by mass or more, but can be in the range of 5% by mass or more, and usually 100% by mass or less. More specifically, the lower limit of this ratio is usually 0% by mass or more, but is preferably 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. There is no particular upper limit, but it can usually be 100% by mass or less, 90% by mass or less, or 80% by mass or less.

[0030] Furthermore, the dietary fiber in the puffed composition of the present invention (preferably insoluble dietary fiber, although not limited to it) may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, the ratio of the dietary fiber content incorporated in a state in which it is contained in legumes and / or grains (preferably legumes) to the total dietary fiber content of the entire composition is usually 0% by mass or more, but can be in the range of 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit of this ratio is usually 0% by mass or more, but is preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but can be usually 100% by mass or 100% by mass or less. In particular, it is preferable that the ratio of the dietary fiber content contained in legumes and / or grains (preferably legumes) to the total dietary fiber content of the puffed composition of the present invention 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 puffed 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 the total insoluble dietary fiber) is above a certain value, it becomes easier to obtain voids with a specific shape more prominently. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber can be in the range of, for example, 5% by mass or more and 100% by mass or less on a wet mass basis. More specifically, it is usually 5% by mass or more, and more preferably 10% by mass or more, or 30% by mass or more.

[0031] Furthermore, raw materials containing both insoluble and soluble dietary fiber, such as oats (about 30% of which are soluble dietary fiber), may be used among the grains. Specifically, the wet mass ratio of soluble dietary fiber to the wet mass ratio of dietary fiber in the entire composition can be, for example, in the range of 5% to 70% by mass. More specifically, the lower limit can be 5% or more by mass, or 10% or more by mass, or 15% or more by mass, or 20% or more by mass, or 25% or more by mass, or 30% or more by mass. The upper limit is not particularly limited, but can usually be 70% or less by mass, or 65% or less by mass, or 60% or less by mass. In addition, soluble dietary fiber-containing ingredients (specifically grains, more specifically oats) may be used in the composition in a manner that satisfies the above provisions, or they may be used in a manner that satisfies the above provisions in step (i) of the production of the puffed composition.

[0032] Furthermore, the leavening composition or fermented leavening dough composition of the present invention is useful because it provides a leavening composition with good extensibility even when it contains a large amount of insoluble dietary fiber. Although the reason is not clear, it is possible that the insoluble dietary fiber in the leavening composition interacts with starch and protein to form a network structure, thereby improving the physical properties of the leavening composition.

[0033] ·protein: The puffing composition of the present invention preferably contains a predetermined proportion or more of protein on a wet mass basis. A predetermined proportion or more of protein is preferable because it improves the elasticity and / or extensibility of the puffing composition of the present invention and makes it easier to obtain the effects of the present invention. Although the principle is unclear, it is possible that the aggregated structure, thought to be composed of starch and protein in the puffing composition, develops into a desirable shape and size, and that dietary fiber (preferably insoluble dietary fiber) assists in the development of that shape and size, forming a structure completely different from conventionally known protein networks, including gluten, thereby achieving the effects of the present invention. Specifically, the protein content of the puffing composition of the present invention is usually 0% by mass or more on a wet mass basis, but is more preferably 1.0% by mass or more, and for example, 40% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but it is preferable to have 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more. On the other hand, the upper limit is not particularly limited, but for example it can usually be 40% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less. Furthermore, the protein content of the present invention may be such that the protein content derived from legumes satisfies the above ratio, or the protein content derived from grains satisfies the above ratio, and it is preferable that the total of the protein derived from legumes and the protein derived from grains satisfies the above provisions.

[0034] The origin of the protein in the puffed composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived proteins, but proteins derived from legumes and / or cereals are 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 usually 0% by mass or more, but is more preferably in the range of 10% by mass or more, and more preferably 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is more preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less. As for legume-derived proteins, there are no limitations, but for example, those derived from mung beans are preferred, those derived from peas are preferred, and those derived from yellow peas are most preferred. While there are no restrictions on the type of cereal-derived protein, for example, millet-derived protein or oat-derived protein are preferred, with millet-derived protein being the most preferred. Furthermore, the protein content of the present invention may be such that the proportion of legume-derived protein satisfies the above ratio, or that the proportion of cereal-derived protein satisfies the above ratio, and it is preferable that the sum of legume-derived and cereal-derived proteins satisfies the above provisions.

[0035] The protein in the puffing composition of the present invention may be incorporated into the composition as an isolated pure product, but it is preferable that it be incorporated into the composition in a state in which it is contained in legumes and / or grains. Specifically, the ratio of the total protein content of the composition in which it is contained in legumes and / or grains (preferably the protein content of the composition in which it is contained in legumes) to the total protein content of the composition is usually 0% by mass or more, but is more preferably in the range of 10% by mass or more, and more preferably 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is more preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 100% by mass or 100% by mass or less. Furthermore, the ratio of the protein content contained in the legumes to the total protein content of the entire composition may satisfy the above ratio, the ratio of the protein content contained in the grains may satisfy the above ratio, and the ratio of the protein content contained in the legumes and grains may satisfy the above ratio.

[0036] [Protein PDI] The puffing composition of the present invention is more preferable because, due to the low solubility of the proteins contained therein, it can impart to the composition the characteristic elasticity and viscoelasticity of puffed foods while also providing a texture that is easy to chew. Although the principle is unknown, it is thought that the insoluble proteins affect the texture of the starch. Specifically, it is preferable that the PDI (protein dispersibility index) value of the puffing composition of the present invention be, for example, 0% by mass or more and less than 55% by mass. Specifically, the upper limit of the PDI value is usually less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. On the other hand, the lower limit of the PDI value is not particularly limited, but can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0037] The PDI (protein dispersibility index) value is an indicator of protein solubility and can be calculated according to a standard method as the percentage of water-soluble nitrogen relative to the total nitrogen percentage of the entire composition (water-soluble nitrogen percentage / total nitrogen percentage of the entire composition × 100 (%)). Specifically, 20 times the amount of water is added to the sample to be measured, and it is subjected to grinding (crushing at 8500 rpm for 10 minutes using a homogenizer NS-310E3 manufactured by Microtech Nichion Co., Ltd.). The total nitrogen percentage of the resulting crushed liquid is multiplied by 20 to measure the total nitrogen percentage of the entire composition. Next, the crushed liquid is centrifuged (at 3000 G for 10 minutes), and the total nitrogen percentage of the resulting supernatant is multiplied by 20 to measure the water-soluble nitrogen percentage. The PDI value of the composition can then be calculated. The method for measuring the total nitrogen percentage is the combustion method (modified Dumas method) stipulated in the Food Labeling Act ("Regarding Food Labeling Standards" (Shokuhokuhyo No. 139, March 30, 2015)).

[0038] Furthermore, it is preferable to use a protein that has undergone some kind of processing (e.g., ultrasonic treatment, shearing kneading, heat treatment, etc.) rather than a natural protein as the protein in the puffing composition of the present invention. By using a processed protein, the puffing composition of the present invention may have improved elasticity and / or extensibility, and the effects of the present invention may be easier to obtain. As such a processed protein, it is particularly preferable to use one that has been processed until part or all of the protein has been denatured. Examples of denaturation treatments include heat treatment and electrical treatment, but specifically, it is preferable to use a protein that has been heated until the protein is thermally denatured (e.g., heated at a temperature of 60°C or higher, or 70°C or higher, or 80°C or higher). Although the principle is unknown, it is possible that the processed protein cross-links components such as starch and contributes to the development of aggregated structures composed of starch and protein in the puffing composition into a desirable shape and size. Such processed proteins are not particularly limited, and isolated pure products may be processed and incorporated into the composition, but it is preferable that they be processed while contained in legumes and / or grains and then incorporated into the composition.

[0039] Furthermore, as will be described later, it is preferable to use starch that has been processed to a low degree, such that a certain percentage of starch granules remain, while it is preferable to use protein that has been processed to a certain degree or more (for example, thermal denaturation at a temperature of 60°C or higher, or 70°C or higher, or 80°C or higher). Specifically, the ratio of the total content of processed protein derived from legumes and / or grains (preferably processed protein derived from legumes) to the total protein content of the entire composition is usually 0% by mass or more, but is more preferably in the range of 10% by mass or more, and more preferably 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is more preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0040] Furthermore, if the puffing composition of the present invention contains processed protein, such processed protein may be one that has undergone some processing treatment while contained in legumes and / or grains (preferably in legumes). Specifically, the ratio of the total content of processed protein contained in legumes and / or grains (preferably in legumes) to the total protein content of the entire composition is usually 0% by mass or more, but is preferably in the range of 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but is preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less. Furthermore, the processed protein content in the puffed composition of the present invention may be satisfied by the processed protein content derived from legumes and / or grains, or by the processed protein content contained in legumes and / or grains.

[0041] When processing proteins (preferably by heat treatment), the isolated pure product may be processed alone, or the protein may be processed in the form of a food ingredient. However, as will be described later, for starch, it is preferable to use a low-grade product in which a certain percentage or more of starch granules remain, so it is convenient to process the isolated pure product alone. For example, one method is to isolate protein derived from legumes, process it, and then mix it with edible plants that have been separately subjected to micronization treatment.

[0042] While not limited, it is preferable that 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100% by mass of the starch and protein in the puffing composition of the present invention, respectively, are derived from legumes and / or cereals, more preferably from the same type of legume and / or cereal, and even more preferably from the same individual legume and / or cereal. Furthermore, while not limited, it is preferable that 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100% by mass of the protein and starch in the puffing composition of the present invention, respectively, are incorporated in a state in which they are contained in edible plants (not limited, but preferably legumes and / or cereals).

[0043] In this invention, the protein content in the puffed 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".

[0044] ·beans: When using legumes in the puffing composition of the present invention, the type of legume used is not particularly limited. For example, it is preferable to use one or more legumes selected from the genera of Pea, Kidney Bean, Peanut, Cowpea, Broad Bean, Chickpea, Soybean, and Lentil, and more preferably one or more legumes selected 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.

[0045] Furthermore, the starch content of the legumes used in the puffing composition of the present invention is preferably above a predetermined value. Specifically, the starch content of the legumes is preferably in the range of, for example, 3% by mass or more and 80% by mass or less, on a wet mass basis. More specifically, the lower limit is usually preferably 3% by mass or more. In particular, it can be 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more. The upper limit is not particularly limited, but for example, it can usually be 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0046] Furthermore, when using legumes in the puffing composition of the present invention, it is preferable to use mature legumes rather than immature seeds (for example, green peas, which are immature pea seeds, or edamame, which are immature soybean seeds) because the proportion of the intermediate molecular weight fraction (molecular weight logarithm 6.5 or more and less than 8.0) in the starch contained in the composition increases. Also, for the same reason, it is preferable to use legumes that have reached a state where the dry weight moisture content is below a predetermined value due to maturation. Specifically, the dry weight moisture content of the legumes used in the puffing composition of the present invention is preferably in the range of 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such legumes is not particularly limited, but is usually 0% by mass or more, or 0.01% by mass or more.

[0047] • Grains: In the present invention, "grains" generally refers to grains other than the major grains of rice, wheat, and barley, and is a concept that includes so-called pseudograins (Amaranthaceae, Amaranthaceae) other than grass grains. When grains are used in the puffing composition of the present invention, the type of grains used is not limited, but preferably, one or more grains selected from the grass family, Amaranthaceae, and Amaranthaceae, and more preferably from the grass family. Specific examples, though not limited to these, include millet, barnyard millet, foxtail millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. It is particularly preferable to use one or more of oats, amaranth, and quinoa, and especially preferable to use foxtail millet and oats, which are rich in soluble dietary fiber. Furthermore, it is preferable that the grains are substantially gluten-free (specifically, with a gluten content of less than 10 ppm by mass), and more preferably gluten-free.

[0048] Furthermore, the starch content of the grains used in the puffing composition of the present invention is preferably above a predetermined value. Specifically, it is preferable that it be in the range of 3% by mass or more and 80% by mass or less on a wet mass basis. More specifically, the lower limit is usually 3% by mass or more. In particular, it can be 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more. The upper limit is not particularly limited, but for example, it can usually be 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0049] Furthermore, when using grains in the puffing composition of the present invention, it is preferable to use dried grains because the proportion of the intermediate molecular weight fraction (molecular weight logarithm 6.5 or more and less than 8.0) in the starch contained in the composition increases. Specifically, it is preferable to use grains in which the dry weight moisture content is below a predetermined value. More specifically, it is preferable that the dry weight moisture content of the grains used in the puffing composition of the present invention be in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually preferably less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content of such grains is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.

[0050] • Percentage of legumes and / or grains: When legumes are used in the puffing composition of the present invention, the legume content in the puffing composition of the present invention is not limited, but is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is usually 1% by mass or more, and is preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0051] Furthermore, when using grains in the puffing composition of the present invention, the grain content in the puffing composition of the present invention is not limited, but is preferably in the range of 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is usually 1% by mass or more, and is preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 100% by mass or 100% by mass or less.

[0052] Furthermore, when legumes and / or grains are used in the puffing composition of the present invention, the total content of legumes and / or grains in the puffing composition of the present invention, preferably the content of legumes and grains, is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less on a wet mass basis. More specifically, the lower limit is usually 1% by mass or more, and more preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, there is no particular upper limit, but it can usually be 100% by mass or less.

[0053] • Particle size of legumes and / or grains: When using legumes and / or grains in the puffing composition of the present invention, it is preferable to use powdered legumes and / or grains. Specifically, it is preferable to use legume powder and / or grain powder whose particle sizes d90 and / or d50 after ultrasonic treatment are each below a predetermined value.

[0054] In other words, the particle size d90 of the bean powder and / or grain powder after ultrasonic treatment is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually 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 it can usually be 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.

[0055] Similarly, the particle size d50 of the bean powder and / or grain powder after ultrasonic treatment is preferably in the range of, for example, 0.3 μm or more and less than 500 μm. More specifically, the upper limit is usually 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 can usually be 0.3 μm or more, 1 μm or more, 5 μm or more, 8 μm or more, or 10 μm or more.

[0056] 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.

[0057] • Location of dietary fiber in legumes and / or grains: The puffed composition of the present invention preferably contains localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) from legumes and / or cereals. Specifically, the ratio of localized sites of dietary fiber from legumes and / or cereals (e.g., seed coat of legumes, bran of cereals, etc.) to the total mass of the puffed composition is preferably, on a wet mass basis, for example, 0.1% by mass or more and 20% by mass or less. 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.

[0058] Furthermore, it is more preferable that the puffed composition of the present invention contains localized dietary fiber (total of soluble and insoluble dietary fiber) from edible plants in addition to the edible portion of legumes and / or grains. Specifically, the total content of the edible portion of legumes and / or grains and the localized dietary fiber portion 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 dietary fiber portion of edible plants, and especially the total content of the edible portion of legumes and the localized dietary fiber portion of legumes, is preferably, for example, 1% by mass or more and 95% by mass or less. More specifically, the lower limit is 1% by mass or more on a wet mass basis. In particular, it is preferable that it is 3% by mass or more, more preferably 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, and especially preferably 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but it can usually be 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less. Furthermore, it is preferable to include one or more of the seed coat of legumes, the seed coat of plantain, or the bran of grains as the dietary fiber localized part of edible plants together with the edible part in a predetermined proportion, and it is preferable to include both the edible part and the dietary fiber localized part of the same type of food (i.e., including both the edible part of legumes and the seed coat of legumes as the dietary fiber localized part, or including both the edible part of grains and the bran as the dietary fiber localized part). The dietary fiber localized part of legumes and / or grains may be included by using legumes and / or grains that contain the part, or by using the part separated from legumes and / or grains separately. Furthermore, the localized portion of the dietary fiber may be an insoluble dietary fiber localized portion, and it is preferable that the total content of the edible portion of legumes and / or grains and the insoluble dietary fiber localized portion of edible plants be in the above proportion. It is even more preferable that the edible portion of legumes and / or grains and the dietary fiber localized portion of edible plants be contained in the form of finely ground legumes and / or finely ground grains.

[0059] Furthermore, such dietary fiber localization sites may be insoluble dietary fiber localization sites that satisfy the above requirements. Also, such dietary fiber localization sites may be at least the psyllium seed coat, and may have been subjected to the enzyme treatment described later (e.g., cellulase treatment and / or xylanase treatment and / or pectinase treatment, etc.) beforehand.

[0060] Furthermore, in the case of a leavening composition manufactured by a method that does not involve a dough fermentation process, it is preferable to include the seed coat of legumes as a dietary fiber localization site (more specifically, an insoluble dietary fiber localization site) in the above proportion, as this improves the extensibility of the dough when water is added, resulting in a material that is more easily left to expand in step (ii) of the manufacturing method described later. It is particularly preferable because the ratio of the weighted average area to the weighted average perimeter of the voids inside the composition (weighted average area / weighted average perimeter) falls within a predetermined range. It is also preferable to include the seed coat of plantain (sometimes called plantain seed coat or psyllium husk), a wild plant commonly used for food, as a dietary fiber localization site (more specifically, a combination of soluble and insoluble dietary fiber localization sites) in the above proportion, as this results in a material that is more easily left to expand in step (ii) of the manufacturing method described later. In particular, it is preferable to include plantain seed coat in the above proportion, which has been treated with enzymes as described later (specifically, it is preferable to treat it with cellulase and / or pectinase and / or xylanase, and it is especially preferable to treat it with at least pectinase or xylanase). This is preferable because it results in a composition in which the ratio of the weighted average area to the weighted average perimeter of the voids inside the composition (weighted average area / weighted average perimeter), as described later, falls within a predetermined range. It is also preferable to include both the seed coat of legumes and the plantain seed coat (especially the plantain seed coat in an enzyme-treated state), and it is preferable that the total content is in the above proportion.

[0061] [Enzyme treatment] The puffing composition of the present invention preferably contains enzymatically treated dietary fiber localization sites of legumes and / or cereals. The enzymatic treatment is not limited to, but includes treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. In particular, it is preferable to treat the dietary fiber localization sites using at least pectinase and / or xylanase. Furthermore, when treating with pectinase, it is preferable to treat the dietary fiber localization sites using pectinase and cellulase in combination.

[0062] Specifically, as the cellulase, any enzyme possessing cellulose-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Cellulase T "Amano" 4 and Amano Enzyme Co., Ltd.'s Cellulase A "Amano" 3 can be used. Similarly, as the pectinase, any enzyme possessing pectin-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Pectinase G "Amano" (referred to as "Pectinase" in Table 3 below) can be used. Furthermore, as the xylanase, any enzyme possessing xylan-degrading enzyme activity can be used, for example, Amano Enzyme Co., Ltd.'s Hemicellulase "Amano" 90 (Xylanase) (referred to as "Xylanase" in Table 3 below) can be used. However, the cellulases, pectinases, and xylanases are not limited to these specific examples; any other enzyme possessing the respective substrate degradation characteristics can be used. Furthermore, when degrading two or more substrates, multiple enzymes having the activity to degrade each of those substrates may be used in combination, or an enzyme possessing the activity to degrade two or more substrates may be used (for example, when degrading both pectin and xylan, pectinase and xylanase may be used in combination, or an enzyme possessing both pectinase activity and xylanase activity may be used).

[0063] The puffing composition of the present invention may contain the dietary fiber localized sites of legumes and / or grains alone, or it may contain them in the form of a dietary fiber-containing food ingredient that includes the dietary fiber localized sites. However, it is preferable to contain both the dietary fiber localized sites and other parts of the same type of food ingredient, and it is particularly preferable to contain both the dietary fiber localized sites and other parts of the same legume and / or grain. A dietary fiber-containing food ingredient that includes the dietary fiber localized sites of the same type or the same legume and / or grain may contain the dietary fiber localized sites and other parts of the legume and / or grain separately, or it may contain the food ingredient in the form that includes the dietary fiber localized sites. Furthermore, the dietary fiber localized sites may be insoluble dietary fiber localized sites that satisfy the above requirements.

[0064] In this invention, "dietary fiber localized part" refers to a part of a food ingredient (edible plant) such as legumes and / or grains that has a relatively higher dietary fiber content than the edible part. For example, in a dry state, a dietary fiber localized part 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 part. For example, in legumes, the seed coat (more specifically, the insoluble dietary fiber localized part) has a relatively higher dietary fiber content than the edible part (cotyledon), and in grains, the bran (more specifically, the insoluble dietary fiber localized part) has a relatively higher dietary fiber content than the edible part. 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.

[0065] 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 a food ingredient (edible plant) such as legumes and / or grains (for example, the seeds or husks of grains, legumes, nuts, and vegetables; in particular, one or more selected from the seed husks of legumes, the seed husks of plantain, and the bran of grains), or it may be a "non-edible portion" (for example, the cob of corn, the pod of legumes). 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 legumes, the seed husks of plantain, and the bran of grains, more preferably either the seed husks of legumes or the seed husks of plantain, and particularly preferable that it contains both the seed husks of legumes and the seed husks of plantain.

[0066] 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 A below). However, even in "edible parts" other than these "non-edible parts," sites where dietary fiber is localized 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.

[0067] In this invention, the "inedible portion" of ingredients (edible plants) such as legumes and / or grains 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 (inedible portion). It should be noted that the parts and proportions of the inedible portion of the ingredients used in this invention, i.e., ingredients containing dietary fiber and / or other ingredients (that do not contain dietary fiber), 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 inedible portion, respectively. Furthermore, the parts and proportions of the edible portion can also be understood from the parts and proportions of the inedible portion of the ingredient.

[0068] [Table A]

[0069] Furthermore, the dietary fiber content in terms of dry mass at the dietary fiber localization site is not limited, but is preferably in the range of more than 8% by mass and 50% by mass or less. More specifically, the lower limit is usually preferably more than 8% by mass, or more than 9% by mass, or more than 10% by mass, or more than 11% by mass, or more than 12% by mass, or more than 13% by mass, or more than 14% by mass, or more than 15% by mass, or more than 16% by mass, or more than 17% by mass, or more than 18% by mass, or more than 19% by mass, or more than 20% by mass. The upper limit is not particularly limited, but can usually be 50% by mass or less, or 40% by mass or less, or 30% by mass or less.

[0070] Here, among the provisions for dry mass conversion in the puffing composition of the present invention, the provisions concerning the raw material composition 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 step (i) and the composition of step (ii) in the manufacturing method of the present invention described later. Furthermore, the dietary fiber localization site may be an insoluble dietary fiber localization site, and the insoluble dietary fiber content may satisfy the above provisions.

[0071] When incorporating dietary fiber localized sites into the puffing composition of the present invention, it is preferable to incorporate them in the form of finely processed material. This point will be explained later in the section on the manufacturing method of the present invention.

[0072] Other ingredients: The puffing composition of the present invention may contain any one or more other ingredients. Examples of such ingredients include plant-based ingredients (edible plants other than legumes and / or grains, specifically vegetables, potatoes, mushrooms, fruits, algae, nuts, etc.), animal-based ingredients (fish, shellfish, meat, eggs, dairy products, etc.), and microbial foods. Wild plants commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used. The content of these ingredients can be appropriately set within a range that does not impair the purpose of the present invention.

[0073] The puffing composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of ingredients include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (examples include glycerin fatty acid ester, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride succinate, polyglycerin fatty acid ester, polyglycerin condensed linosyl ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), colorants, thickeners and stabilizers.

[0074] However, given the recent rise in natural food trends, it is preferable that the puffing composition of the present invention contains at least one of the following: emulsifiers, colorants, and thickening / stabilizing agents (for example, those listed as "colorants," "thickening / stabilizing agents," and "emulsifiers" in the "List of Food Additive Substances for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)), with a content of at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. Furthermore, it is more preferable that the content of at least two of these is at least 1.0 mass, more preferably 0.5 mass%, or 0.1 mass%, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. Furthermore, it is preferable that the content of all three is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially substantially absent (specifically, meaning a content of less than 1 ppm, which is the lower limit of a common measurement method) or absent. In particular, it is even more preferable that the content of food additives is usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and especially absent.

[0075] ·Oil content: In the puffing composition of the present invention, it is preferable 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).

[0076] The origin of the oils and fats in the puffed composition of the present invention is not particularly limited. Examples include plant-derived and animal-derived oils and fats, but plant-derived oils and fats are preferred. Specifically, it is preferable that the ratio of the plant-derived oil content to the total oil and fat content of the entire composition be in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and more preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but can usually be 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 or rice.

[0077] From the viewpoint of ease of dispersion in the composition, it is preferable that the oil and fat content in the puffed composition of the present invention be incorporated into the composition as an isolated pure product, and it is preferable that the proportion of oil and fat content incorporated into the composition in the form contained in edible plants (especially legumes and / or grains, preferably legumes) is low. Specifically, it is preferable that the ratio of the oil and fat content incorporated in the form contained in edible plants to the total oil and fat content of the entire composition be in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and more preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.

[0078] ·Alcoholic beverages: One of the preferred features of the puffing composition of the present invention is that the alcohol content is below a predetermined percentage on a wet mass basis. By keeping this percentage below the predetermined percentage, the effects of the present invention are more easily achieved. Although the principle is unclear, it is thought that if the alcohol content is high, it becomes difficult to form voids of a specific shape. In particular, in the case of puffing compositions produced by a manufacturing method that includes a dough fermentation process (especially a yeast fermentation process), it is undesirable if this percentage exceeds the predetermined percentage because it leads to fermentation failure. Specifically, the alcohol content of the puffing composition of the present invention is preferably in the range of 0% to 10% on a wet mass basis. More specifically, the upper limit is usually 10% or less. Among these, it is preferable to have 9% or less, or 8% or less, or 7% or less, or 6% or less, or 5% or less, or 4% or less, or 3% or less, or 2% or less, or 1% or less. On the other hand, the lower limit is not particularly limited, but from the viewpoint of industrial productivity, it can be, for example, usually 0% or 0% or more.

[0079] ·gluten: 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. Furthermore, it is useful because it mitigates hardening of the composition due to cooling and maintains voids with a specific shape even after cooling.

[0080] Sodium chloride: The puffing composition of the present invention preferably contains substantially no sodium chloride or no sodium chloride at all. Conventional solid paste compositions for cooking (particularly compositions containing gluten with a network structure) maintain compositional elasticity by containing sodium chloride, but this has problems in terms of affecting taste and leading to excessive salt intake. In particular, in dry compositions (dried udon, dried hiyamugi, etc.), sodium chloride of 3% by mass or more on a dry mass basis is usually used to maintain compositional elasticity, so these problems were particularly pronounced. On the other hand, the puffing composition of the present invention is preferable because it can be made with an extremely small amount of sodium chloride used, or even without the addition of sodium chloride, and the reduction in elasticity is suppressed, resulting in a composition of good quality. Furthermore, 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.

[0081] Specifically, the sodium chloride content in the puffing composition of the present invention is not limited, but is preferably in the range of 0% to 5% by mass on a dry mass basis. More specifically, the upper limit is usually 5% by mass or less, and more preferably 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less. On the other hand, the lower limit of the sodium chloride content in the puffing composition of the present invention is not particularly limited and may be 0% by mass. In the present invention, the quantitative method for sodium chloride in the composition is, for example, a method that is calculated by multiplying the amount of sodium measured using atomic absorption spectrometry by 2.54, in accordance with the "salt equivalent amount" in the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition).

[0082] Wheat products: The leavening composition of the present invention preferably has a wheat content within a predetermined range. Specifically, the wheat content of the leavening composition of the present invention is preferably in the range of 0% by mass or more and 50% by mass or less on a wet mass basis. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or 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 leavening composition of the present invention is useful because even if its wheat content ratio is below the above upper limit, it becomes a composition that has the pull and viscoelasticity unique to leavened foods. 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.

[0083] In the puffing composition of the present invention, it is preferable 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 the total protein content of the composition below the above upper limit, even a composition with a relatively small amount of wheat becomes a composition that has the characteristic pull and viscoelasticity of puffed foods. 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.

[0084] • Characteristics of air pockets in frozen sections: In the present invention, it is preferable that the voids in the frozen section A of the composition, obtained by freezing the composition at -25°C and then cutting it to a thickness of 20 mm along a certain cross-section A, satisfy the various requirements listed below.

[0085] The expanded composition of the present invention has a weighted average perimeter length [μm] of voids in the frozen section A of the composition described above, and a weighted average area [μm] of voids. 2 ] ratio (weighted average area [μm 2 One preferred feature is that the weighted average circumference [μm] satisfies a predetermined range. By satisfying this requirement, the puffed composition of the present invention is more likely to fully exhibit the effects of the present invention. Although the principle is unknown, it is thought that when this value satisfies a predetermined range, methionol is more easily retained in voids having a specific shape, making it easier to suppress powdery odor and / or to retain a good aroma. Specifically, the puffed composition of the present invention has an area of ​​10,000 μm² relative to the cross-sectional image area of ​​the frozen section A of the composition described above. 2 In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is usually 100 or more, and while there is no particular upper limit, it is preferable to set it in the range of, for example, 10,000 or less. More specifically, the lower limit is usually 100 or more. In particular, it is preferable to set it to 130 or more, or 180 or more, or 250 or more, or 300 or more, or 320 or more, or 490 or more, or 570 or more, or 600 or more, or 700 or more, or 800 or more, or 900 or more, or 1000 or more, or 1100 or more, or 1300 or more, or 1500 or more, or 1800 or more, or 2000 or more. On the other hand, while there is no particular upper limit, it can be, for example, usually 10,000 or less, or 9,000 or less, or 8,000 or less, or 7,000 or less, or 6,000 or less.

[0086] A preferred feature of the puffed composition of the present invention is that the total void area ratio in the aforementioned frozen section A of the composition exceeds a predetermined percentage. When this ratio exceeds the predetermined percentage, the puffed composition of the present invention is more likely to fully exhibit the effects of the present invention. Although the principle is unknown, it is thought that when this value satisfies the predetermined range, methionol is more easily retained in the composition, powdery odor is more easily suppressed and / or a good aroma is more easily retained. Specifically, the puffed composition of the present invention has an area of ​​10,000 μm² relative to the cross-sectional image area of ​​the aforementioned frozen section A of the composition. 2 The ratio of the total void area is not particularly limited, but is preferably in the range of more than 1.0% and 80% or less. More specifically, the lower limit is usually more than 1.0%. In particular, it is preferably 1.4% or more, or 1.7% or more, or 1.8% or more, or 2.0% or more, or 2.5% or more, or 3.0% or more, or 3.5% or more, or 4.0% or more, or 4.5% or more, or 5.0% or more, or 6.0% or more, or 8.0% or more, or 10.0% or more, or 11.0% or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 80% or less, or 70% or less, or 60% or less.

[0087] In the expanded composition of the present invention, it is more preferable that the closed portions (defined later) among the voids in the frozen section A of the composition satisfy the requirements for the void ratio. Specifically, in the expanded composition of the present invention, it is preferable that the total closed portion ratio, determined by the total closed portion area (total closed portion area / composition area) relative to the composition area in the cross-sectional image of the frozen section A of the composition, is in the range of, for example, more than 1% and 90% or less. More specifically, the lower limit is usually more than 1%, and more preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, or more than 30%. On the other hand, there is no particular upper limit to the total closed portion ratio, but it can usually be 90% or less, or 80% or less.

[0088] In the expanded composition of the present invention, the ratio of the total area of ​​each closed portion to the total void area in the frozen section A of the composition (total void area / total void area) is not particularly limited, but is preferably in the range of 20% to 100%. More specifically, the lower limit is usually 20% or more, and more preferably 30% or more, or 40% or more, or 50% or more, from the viewpoint of ease of expansion. On the other hand, the upper limit is not particularly limited, but can usually be 100% or less, or 90% or less.

[0089] The expansion composition of the present invention has a ratio of the total area of ​​each closed portion to the cross-sectional image area of ​​the frozen section A of the composition, which is not particularly limited, but is preferably in the range of 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 can usually be 50% or less, 40% or less, or 30% or less.

[0090] The puffed composition of the present invention has a total area of ​​voids with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more relative to the cross-sectional image area of ​​the frozen section A of the composition described above. While this is not particularly limited, it is preferable that this area exceeds a predetermined percentage. When this value exceeds a predetermined percentage, the puffed composition of the present invention is more likely to fully exhibit the effects of the present invention. Although the principle is unclear, it is thought that when this value satisfies a predetermined range, methionol is more easily retained in the composition, powdery odor is more easily suppressed, and / or a good aroma is more easily retained. Specifically, the puffed composition of the present invention has a total area of ​​voids with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more relative to the cross-sectional image area of ​​the frozen section A of the composition described above. While this is not particularly limited, it is preferable that the ratio is, for example, between 0.002% and 80%. More specifically, the lower limit is preferably, for example, greater than 0.0020%, or 0.0025% or more, or 0.0030% or more, or 0.0035% or more, or 0.0040% or more, or 0.0045% or more, or 0.0050% or more, or 0.0055% or more, or 0.0060% or more, or 0.0065% or more, or 0.0070% or more, or 0.0075% or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 80% or less, or 70% or less, or 60% or less.

[0091] In the present invention, the morphological characteristics of the voids in a frozen section of the composition can be determined based on a two-dimensional cross-sectional image of the frozen section of the composition (for example, an X-ray CT scan image or a digital camera image that can non-destructively evaluate the shape of the internal voids in the composition). That is, it can be acquired and evaluated as a two-dimensional cross-sectional image taken with a digital camera.

[0092] In this invention, the "perimeter" of a void in a frozen section of a composition refers to a value obtained by calculating the contour length of a void with rounded corners on a two-dimensional cross-sectional image of the frozen section of the composition, using the length of one side of a pixel as "one pixel" and converting it to the number of pixels. The "perimeter" of such a void is smaller for voids that do not have an intricate contour inside. Specifically, among the pixels constituting the void image (2 pixels × 2 pixels or more), the perimeter is calculated by summing the number of pixels on the sides that do not touch other pixels and form the contour of the void. However, as an exception, for pixels that touch other pixels only on two orthogonal sides, the diagonal length is used as the number of pixels in order to round the corners. Therefore, compositions with voids that have small irregularities have a relatively large void area relative to their perimeter, and thus the weighted average area / weighted average perimeter is a relatively large value.

[0093] In this invention, the "area" of a void in a frozen section of the composition refers to the area corresponding to the total number of pixels constituting a certain void on a two-dimensional cross-sectional image of the frozen section of the composition. Pixels overlapping the contour of the void are all counted as pixels constituting the void.

[0094] In the present invention, the "aspect ratio" of the void portion in the frozen section of the composition is defined as "the longest diameter of each void image divided by the distance between two parallel lines that enclose the contour of each void portion on the image."

[0095] In this invention, a "closed portion" in a frozen section of a composition refers to a state in which the contour of a void completely surrounds the surrounding area without interruption. In other words, if the contour of a void is interrupted at even one point by the contour of the cross-section of the frozen section of the composition, that void is open to the outside of the composition and does not qualify as a "closed portion." Furthermore, any portion where the contour of a void is in contact with the outer periphery of the cross-sectional image of the frozen section of the composition shall be considered to have a continuous contour.

[0096] In the present invention, the "weighted average perimeter" of the voids in a frozen section of the composition can be calculated using the perimeter value of each void as a weight, and the "weighted average area" of the voids in a frozen section of 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.

[0097] In this invention, a more specific method for determining the "weighted average perimeter" and "weighted average area" of the void portion in a frozen section of the composition will be described using a two-dimensional cross-sectional image of the composition obtained by a digital camera as an example. For example, an image of the cross-section of a frozen section of the composition (e.g., 5 cm long, 5 cm wide, and 2 cm high) is captured using a Sony RX100III (DSC-RX100M3). More specifically, for example, images of three spots (e.g., 5 cm x 5 cm square) with different shooting angles are captured using a Sony RX100III (DSC-RX100M3). From the images thus obtained, a two-dimensional cross-sectional image (magnification 1:1, pixel count 2,736 x 1,824) is generated and acquired.

[0098] The resulting image is converted to grayscale and then binarized. From the pixels that are left white (i.e., pixels corresponding to the gaps in the original photograph), all pixel clusters formed by connecting pixels that are adjacent on any of their four sides, and which are independent of other pixel clusters, are extracted and their shape and other properties are evaluated as "gap regions". Discriminant analysis is used for binarization to determine a threshold so that the ratio of intra-class variance to inter-class variance for the background and pattern region after binarization is maximized. Specifically, the grayscale image can be binarized using particle analysis ver. 3.5 (manufactured by Nippon Steel Technology Co., Ltd.). Next, from these pixel clusters, those that partially or completely overlap the outer edge of the field of view are excluded and selected as the target of analysis. If there are independent black pixels inside the white pixel clusters (i.e., if there are spot-like dots inside the gaps during imaging), such pixels are ignored when calculating the area. For the gap regions thus selected, parameters related to their shape, such as the perimeter and area of ​​the gap, can be measured and calculated using the procedure described above. These parameters can be measured and calculated using various well-known image analysis software capable of analyzing shapes within an image.

[0099] For measuring porosity and other properties, images of the composition's cross-section are captured using a frozen section prepared by the method described above, for example, a Sony RX100III (DSC-RX100M3). More specifically, images are taken of three spots (e.g., 5cm x 5cm squares) at different shooting angles using a Sony RX100III (DSC-RX100M3). From these images, a two-dimensional cross-sectional image (magnification 1:1, pixel count 2,736 x 1,824) is generated and acquired. By analyzing this image, the total porosity and other properties within the composition can be measured. Specifically, the total void ratio is calculated by subtracting the composition area (the number of pixels that constitute the composition image, which has physical entities other than voids, etc.) from the envelope area (the number of pixels surrounded by the envelope), which is the area surrounded by the envelope (the number of pixels surrounded by the envelope), by the difference (total void area) to the composition area. In other words, the term "void" in this invention is a concept that can include both open and closed parts.

[0100] The expanded composition of the present invention preferably satisfies the above-mentioned provisions regarding voids, etc., in the frozen section A of the composition for at least one arbitrary cross-section A1, and more preferably satisfies the provisions for both the frozen section A1 at an arbitrary cross-section A1 and the frozen section A2 at a cross-section A2 perpendicular to the cross-section A1. In particular, the cross-section A1 is preferably a cross-section perpendicular to the longitudinal direction of the composition. In this case, the cross-section A2 may be a cross-section perpendicular to the cross-section A1 perpendicular to the longitudinal direction of the composition, but it is preferable that it is a cross-section parallel to the longitudinal direction of the composition. By evaluating both the frozen section A1 at the cross-section A1 of the composition and the frozen section A2 at its perpendicular cross-section A2 in this way, the overall characteristics of the composition can be evaluated more accurately. If there are multiple longitudinal directions for the composition, any cross-section can be used as the cross-section A1 and its perpendicular cross-section A2.

[0101] In this invention, the "longitudinal direction" of a composition frozen section refers to the direction of the longer side of a hypothetical rectangular parallelepiped with the smallest volume in which the composition frozen section is inscribed, and the "short direction" of a composition frozen section refers to the direction perpendicular to the longitudinal direction. If there are multiple longitudinal directions for a composition frozen section, any of them can be adopted.

[0102] • Characteristics of molecular weight distribution obtained by gel filtration chromatography: The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to the following [Procedure b] under the following [Condition B], and the molecular weight distribution curve (hereinafter referred to as "MWDC") in the range of molecular weight logarithm 3.5 or more and less than 6.5. 3.5-6.5 " ) Preferably has the following characteristics. [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to [Procedure b] 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.

[0103] Specifically, the molecular weight distribution curve MWDC obtained by analyzing the components obtained by processing the expanded composition of the present invention according to the following [Procedure b] under the following [Condition B] is obtained. 3.5-6.5 The logarithm of the mass-average molecular weight (which may be simply referred to as "mass-average molecular weight" as appropriate), and the ratio of the area under the molecular weight distribution curve in the interval between 5.0 and 6.5 (which may be simply referred to as "AUC") to the total area under the molecular weight distribution curve (the area under the molecular weight distribution curve in the range where the molecular weight logarithm is between 3.5 and 6.5). 5.0 It is preferable that the value (referred to as "value β") satisfies the specified conditions.

[0104] 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 b] under the following [Condition B], the entire curve is numerically corrected so that the lowest value within the measurement range becomes 0, and then the area under the curve is calculated by plotting the molecular weight logarithm at equal intervals on the horizontal axis (X-axis), thereby enabling the detection of low molecular weight fractions (MWDC) that have a significant impact on quality but are underestimated when converted to molecular weight. 3.5-6.5 The fractions can be appropriately evaluated. Furthermore, by utilizing the characteristic that the molecular weight logarithm is proportional to the elution time, and by converting the elution time obtained in the measured values, which are analyzed every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL / min, to a molecular weight logarithm by comparing it with the elution time of a linear standard pullulan marker with a known molecular weight, a molecular weight distribution curve in which the molecular weight logarithms in this invention are plotted at equal intervals can be obtained.

[0105] [Procedure b] The aforementioned [procedure b] 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 b] lies in preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis by obtaining a purified component with a higher starch concentration (sometimes referred to as "the component obtained by processing in procedure b") by utilizing the ethanol-insoluble and dimethyl sulfoxide-soluble properties of starch.

[0106] The grinding process in [procedure b] can be carried out by any method that can sufficiently homogenize the composition, but for example, it can be done by using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.) and grinding at 25,000 rpm for 30 seconds.

[0107] Furthermore, in this [procedure b], for compositions containing a particularly high amount of lipids (for example, compositions with a total oil and fat content of 10% or more by dry weight, and of which 15% or more by dry weight, or 20% or more by dry weight), 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 (CAS 110-54-3, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed. Next, (ii) the supernatant is removed by centrifugation (4300 rpm for 3 minutes: swing rotor). From the viewpoint of not leaving any oil and fat residue, it is preferable to perform (i) to (ii) twice.

[0108] Furthermore, the extraction of ethanol-insoluble and dimethyl sulfoxide-soluble components from the pulverized composition (or pulverized degreased composition) in [procedure b] 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).

[0109] [Condition B] Condition B is a condition in which 0.30% by mass of the component obtained by treatment according to Procedure b is dissolved in a 1 M 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, 0.05 M 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 less than 6.5 is measured.

[0110] The technical significance of such [Condition B] 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.

[0111] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to [Procedure b] under [Condition B], and the molecular weight distribution curve MWDC is obtained in the range of molecular weight logarithm between 3.5 and less than 6.5. 3.5-6.5 Preferably, it has the following characteristics.

[0112] The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-6.5 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 (AUC) 5.0 It is preferable that the AUC of the puffing composition of the present invention is within a predetermined range. Specifically, the AUC of the puffing composition of the present invention 5.0While not limited, the percentage can be, for example, between 1% and 70%. More specifically, the upper limit is usually 70% or less. Preferably, it is 67% or less, or 65% or less, or 63% or less, or 61% or less, or 59% or less, or 57% or less, or 55% or less, or 53% or less, or 51% or less, or 50% or less, or 48% or less. On the other hand, the lower limit is not particularly limited, but for example, it can usually be 1% or more, or 5% or more, or 10% or more. The reason is not clear, but it is preferable that the proportion of relatively high molecular weight amylose (which is thought to be contained in fractions with a molecular weight logarithm between 3.5 and 6.5) in the starch is smaller than a predetermined value, as this makes it easier for the aroma components held in the starch network to volatilize. It is considered that a higher proportion of relatively low molecular weight amylose derived from legumes and / or grains results in a more preferable quality, as this proportion is smaller than a predetermined value.

[0113] The expanded composition of the present invention is obtained by analyzing the components obtained by processing according to [Procedure b] under [Condition B], and the molecular weight distribution curve MWDC is obtained in the range of molecular weight logarithm between 3.5 and 8.0. 3.5-8.0 Preferably, it has the following characteristics.

[0114] The expanded composition of the present invention, the molecular weight distribution curve MWDC 3.5-8.0 The ratio of the area under the curve for the interval between 3.5 and 5.0 in terms of the logarithm of the molecular weight (hereinafter referred to as "AUC") 3.5It is preferable that the AUC3.5 of the puffed composition of the present invention is within a predetermined range. Specifically, the AUC3.5 of the puffed composition of the present invention can be in the range of, for example, 5% or more and 100% or less. More specifically, it is preferable that the lower limit is usually 5% or more. In particular, it is preferable that it be 8% or more, or 10% or more, or 15% or more, or 17% or more, or 21% or more, or 25% or more. On the other hand, the upper limit is not particularly limited, but it can be, for example, usually 100% or less. Although the reason is unclear, it is preferable that some or all of the amylopectin contained in the starch (which is thought to be contained in fractions with a molecular weight logarithm between 6.5 and less than 9.5) is broken down into even lower molecular weight dextrin (which is thought to be contained in fractions with a molecular weight logarithm between 3.5 and less than 5.0), as this proportion exceeds a predetermined value, making the aroma components held in the starch network more volatile. It is considered that a higher proportion than the predetermined value due to dextrin derived from legumes and / or grains results in an even more desirable quality.

[0115] The expanding composition of the present invention is the AUC 3.5 AUC for the above 5.0 The proportion ([AUC 5.0 ] / [AUC 3.5 It is preferable that the ratio [AUC] of the puffing composition of the present invention is within a predetermined range. Specifically, the ratio [AUC] of the puffing composition of the present invention is within a predetermined range. 5.0 ] / [AUC 3.5 The upper limit can be, for example, in the range of 20% or more and less than 5000%. More specifically, the lower limit is usually preferably 20% or more. In particular, it is preferable to have a lower limit of 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. On the other hand, the upper limit is not particularly limited, but can be, for example, usually less than 5000%, or less than 3000%, or less than 1000%.

[0116] In this invention, the component obtained by processing according to [Procedure b] is subjected to gel filtration chromatography of the filtrate obtained under [Condition B], and the molecular weight distribution in the range of molecular weight logarithm between 3.5 and less than 6.5 is measured. The molecular weight distribution curve thus obtained is analyzed after data correction so that the lowest value within the measurement range is 0, thereby determining the mass-average molecular weight logarithm and the AUC5.0 (Molecular weight distribution curve MWDC in the range of molecular weight logarithm between 3.5 and less than 6.5). 3.5-6.5 This allows us to obtain 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 obtained from the above. Therefore, it is desirable to set up gel filtration chromatography appropriately so that these values ​​can be obtained. Specifically, the total signal intensity (RI detector measurement) of the entire molecular weight distribution curve in the interval between molecular weight logarithms of 3.5 and less than 6.5 is used as the denominator to calculate the signal intensity ratio for each molecular weight logarithm, and the mass-average molecular weight is calculated by summing the product of the molecular weight converted from the molecular weight logarithm in the entire interval and the signal intensity ratio. For AUC 3.5, the molecular weight distribution curve MWDC in the range of molecular weight logarithms of 3.5 and less than 8.0 is obtained in the same manner. 3.5-8.0 From this, the ratio of the area under the curve in the interval between molecular weight logarithms of 3.5 and less than 5.0 to the total area under the curve can be obtained. Therefore, it is desirable to set up gel filtration chromatography appropriately so that these values ​​can be obtained. Specifically, the ratio of the signal intensity at each molecular weight logarithm is calculated using the sum of the signal intensities (RI detector measurements) of the entire molecular weight distribution curve in the interval between molecular weight logarithms of 3.5 and less than 8.0 as the denominator, and the mass-average molecular weight is calculated by summing the product of the molecular weight converted from the molecular weight logarithm in the entire interval and the signal intensity ratio.

[0117] 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 those with larger exclusion limit molecular weights to those with smaller ones. With this configuration, it becomes possible to separate starch with a logarithmic molecular weight (6.5 or more and less than 8.0) from starch with a smaller logarithmic molecular weight (3.5 or more and less than 6.5), and to appropriately measure each parameter.

[0118] 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.

[0119] 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. 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. While not limited to specific instruments, examples of detection equipment for gel filtration chromatography include the RI detector (RI-8021, manufactured by Tosoh Corporation).

[0120] 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 (e.g., 3.5 or more and less than 6.5), 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 (e.g., Showa Denko's P400 (DP2200, MW380000) and P1600 (DP9650, MW1660000)), each elution time is converted to the logarithm of the mass molecular weight (sometimes called the molecular weight logarithm or mass molecular weight logarithm) by utilizing the property that the molecular weight logarithm is proportional to the elution time. By converting the elution time (more specifically, the elution time obtained by analyzing at 0.5-second intervals with an oven temperature of 40°C and a flow rate of 1 mL / min) to a logarithmic molecular weight, measurement data with evenly distributed logarithmic molecular weights can be obtained. Furthermore, by expressing the measured values ​​at each elution time (logarithmic molecular weight) as a percentage, with the sum of the measured values ​​from the detection instrument at each elution time within an arbitrary logarithmic molecular weight range of the target sample (e.g., 3.5 or more and less than 6.5) 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 ​​across the entire measurement range) can be calculated, and a molecular weight distribution curve can be created. The same applies to AUC 3.5 within the logarithmic molecular weight range of the target sample (3.5 or more and less than 8.0).

[0121] Characteristics regarding methionol content: The puffing composition of the present invention preferably contains a predetermined amount or more of methionol (CAS. No. 505-10-2, also known as 3-(Methylthio)-1-propanol, or sometimes referred to as aroma component A, or value α) on a wet mass basis. By containing a predetermined amount or more of methionol on a wet mass basis, the puffing composition of the present invention is more likely to exhibit the effects of the present invention. Specifically, it is preferable that the methionol content be in the range of, for example, 0.01 ppb to 50,000 ppb on a wet mass basis. More specifically, the lower limit is not restricted, but is usually preferably 0.01 ppb or higher, and more preferably 0.1 ppb or higher, or 1 ppb or higher, or 5 ppb or higher, or 10 ppb or higher, or 15 ppb or higher, or 20 ppb or higher, or 25 ppb or higher, or 30 ppb or higher, or 35 ppb or higher, or 40 ppb or higher, or 50 ppb or higher, or 60 ppb or higher, or 70 ppb or higher, or 80 ppb or higher, or 90 ppb or higher, or 100 ppb or higher, or 110 ppb or higher, or 130 ppb or higher, or 150 ppb or higher, or 170 ppb or higher, or 190 ppb or higher, or 250 ppb or higher, or 300 ppb or higher. On the other hand, while there is no upper limit, it is generally preferable to keep it below 50,000 ppb, and more preferably below 45,000 ppb, or below 40,000 ppb, or below 35,000 ppb, or below 30,000 ppb, or below 25,000 ppb, or below 20,000 ppb, or below 15,000 ppb, or below 10,000 ppb. If the methionol concentration is too high, the scent may become too prominent.

[0122] The expanding composition of the present invention is the AUC 5.0One preferred feature is that the ratio (value α / value β) of the wet mass-based content (ppb) of methionol (referred to as "value α") to (referred to as "value β") is within a predetermined range. The smaller the value β (closer to 0) and the larger the value α (further from 0) the positive value, the larger the "value α / value β" becomes. Although not limited, it is preferable that "value α / value β" is greater than or equal to a predetermined value. By satisfying these conditions, the swelling composition of the present invention is more likely to fully exhibit the effects of the present invention. Although the principle is unclear, it is thought that when some or all of the relatively high molecular weight amylose contained in starch (which is thought to be contained in fractions with a molecular weight logarithm between 3.5 and less than 6.5) is broken down into lower molecular weight amylose at a rate greater than a predetermined value, the aroma components held in the starch network become more volatile, making it easier to suppress powdery odor and / or to retain a good aroma. Specifically, the value α / value β of the puffing composition of the present invention is usually 0.3 or higher, and there is no particular upper limit, but it can be, for example, 5000 or less. More specifically, the lower limit is usually 0.3 or higher, but it is preferable to have a value of 0.5 or higher, or 1.0 or higher, or 1.6 or higher, or 1.9 or higher, or 2.0 or higher, or 2.2 or higher, or 2.5 or higher, or 2.8 or higher, or 3.0 or higher, or 3.1 or higher, or 3.3 or higher, or 4.0 or higher, or 6.0 or higher, or 10 or higher. On the other hand, there is no particular upper limit, but it can be, for example, 5000 or less, or 4000 or less, or 3000 or less, or 2000 or less, or 1000 or less. The specified ranges for value α and value β are as described above.

[0123] In the expansion composition of the present invention, it is preferable that the ratio of the peak area value of 2-(methylthio)ethanol (2-(Methylthio)ethanol, CAS. No. 5271-38-5, sometimes referred to as aroma component B) to the peak area value of methionol determined by the DHS-GC / MS method and PFPD method described later (this is appropriately referred to as the "aroma component A / aroma component B peak area value ratio") is within a predetermined range. This is preferable because it more significantly enhances the effects of the present invention. Specifically, the aroma component A / aroma component B peak area value ratio is preferably in the range of 0.1 to 100. More specifically, the lower limit is usually 0.1 or higher, and more preferably 0.3 or higher, or 0.5 or higher, or 0.8 or higher, or 1.0 or higher, or 1.2 or higher, or 1.5 or higher. On the other hand, the upper limit is usually 100 or less, and more preferably 90 or less, or 80 or less, or 70 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, or 10 or less.

[0124] In the present invention, the content and peak area values ​​of each component, such as methionol and 2-(methylthio)ethanol, can be measured according to standard methods by dynamic headspace gas chromatography-mass spectrometry (referred to as "DHS-GC / MS" as appropriate) and pulsed flame photometric detection (PFPD). Specifically, the aforementioned puffed composition sample is processed using, for example, a small hiscotron (homogenizer NS-310E3 manufactured by Microtech Nichion Co., Ltd.) until it reaches a porridge-like consistency (usually about 15 seconds at 10,000 rpm), and then subjected to analysis by DHS-GC / MS and PFPD.

[0125] The DHS-GC / MS method involves first volatilizing the sample using the DHS (Dynamic Headspace) method (a dynamic extraction method that forcibly purges volatile components in the gas phase with an inert gas and collects them on an adsorbent), and then measuring them using gas chromatography-mass spectrometry (GS / MS). Other components can be analyzed using a similar method. Specifically, the procedure involves, for example, weighing a small amount (1g) of the sample into a 10mL flat-bottomed vial, sealing it, volatilizing the sample by nitrogen gas purging, adsorbing the sample onto an adsorption resin (Tenax column) appropriate to the properties of the analyte, and then processing it using a thermal desorption system before introducing it into a gas chromatography analyzer for analysis. Furthermore, to measure the component content in the sample, the sample and a standard sample diluted to an arbitrary concentration are analyzed, and the integral result of the confirmation ion peak area or PFPD peak area of ​​both samples is obtained and compared to determine the component content in the sample.

[0126] After the above analysis, a portion of the sample is subjected to a mass spectrometer to obtain a mass spectrum, and the retention time of each component is confirmed using the associated ions for each component (methionol: m / z=61, 73, 106; 2-(methylthio)ethanol: m / z=61, 62, 92). A quadrupole type 5977B Mass Selective Detector (Agilent) is used as the mass spectrometer (MS). The ionization method and ionization voltage are set to EI+ and 70 eV, and the results are acquired in scan mode. By identifying the components using characteristic ions for each component (methionol: m / z=61, 73, 106; 2-(methylthio)ethanol: m / z=61, 62, 92) as associated ions, mass spectral analysis can be performed. By determining the retention time at which all of these associated ions are detected in the standard, the retention times of methionol and 2-(methylthio)ethanol can be determined.

[0127] In this invention, "m / z" refers to the value detected within the range of -0.3 to +0.7 at the m / z center value of each component. For example, m / z = 106 represents the cumulative value of ion peaks detected between 105.7 and 106.7.

[0128] Specifically, DHS-GC / MS analysis will be performed under the following conditions. Note that this analysis may sometimes be referred to as "one-dimensional GC / MS analysis" in contrast to the two-dimensional GC / MS analysis described later.

[0129] [GC / MS conditions] (Dynamic headspace (DHS) injection method) ·Equipment: Agilent 7890B (GC), 5977B (MS) Gester MultiPurpose Sampler (auto-sampler) ·Adsorption resin: TENAX • Incubation temperature: 80℃ • Nitrogen gas purge volume: 60 mL • Nitrogen gas purge flow rate: 10 mL / min TDU: [30℃] - [210℃ / min] - [240℃ (3 mins)] ·CIS:[10℃]-[12℃ / sec]-[240℃] (Liner filler: TENAX) • Column: Gester DB-WAX (Length: 30m x Inner diameter: 250μm x Film thickness: 0.25μm) • Column temperature: [40°C (3 mins)] - [5°C / min] - [240°C (7 mins)] Carrier gas: He Transfer line: 250℃ Ion source temperature: 230℃ • Scan parameters: m / z = 28.7~300 • Split: None

[0130] Furthermore, by subjecting a portion of the sample to pulsed flame photometric detection (PFPD) and analyzing the sulfur compounds in the sample, even very low concentrations of sulfur-containing compounds (such as methionol and 2-(methylthio)ethanol) can be detected. PFPD analysis can be performed using a pulsed flame photometric detector. Any common pulsed flame photometric detector can be used, but an example is the OI Analytical 5380 Pulsed Flame Photometric Detector (manufactured by OI Analytical). Sample analysis can be performed in S mode (conditions optimized for sulfur).

[0131] Under the above conditions, standards of methionol (CAS. No. 505-10-2, manufactured by Tokyo Chemical Industry Co., Ltd., product code: M0735) and 2-(methylthio)ethanol (CAS. No. 5271-38-5, manufactured by Tokyo Chemical Industry Co., Ltd., product code: M0358) with known concentrations were diluted with water to an appropriate concentration and added to the sample for analysis. A pulsed flame photometer burns the substance in a reducing hydrogen flame and detects the light of a specific wavelength of 394 nm generated at that time, thereby selectively detecting only sulfur compounds and being able to detect even trace amounts of sulfur components. Furthermore, its high selectivity makes it suitable for detecting trace amounts of sulfur compounds. By combining the high-sensitivity sulfur component detection capability of this pulsed flame photometric detector with qualitative analysis based on the mass spectral pattern of a mass spectrometer (where the retention time at which both related ions are significantly detected is determined as the retention time for each component by comparing the distribution of related ions ((methionol: m / z=61, 73, 106; 2-(methylthio)ethanol: m / z=61, 62, 92)) in the measurement sample and standard, and discrimination based on aroma characteristics by odor analysis, methionol and 2-(methylthio)ethanol can be identified.

[0132] Under the above conditions, standards of methionol and 2-(methylthio)ethanol with known content are diluted to appropriate concentrations with distilled water, and these standards are then subjected to analysis along with the sample. Analysis based on the mass spectral pattern of a mass spectrometer allows for the quantification of components in the sample by comparing the retention times of the standard samples with the amounts of confirmatory ions (methionol: m / z=106, 2-(methylthio)ethanol: m / z=92) and the peak area integral results of the PFPD in the diluted standards and the sample, around the retention time of the peak suspected to be the target component, although there may be some deviations depending on the measurement conditions.

[0133] The peak area value of a confirmatory ion can be directly measured, or it can be calculated from the peak area value of a related ion. For example, the peak area value of the confirmatory ion of methionol, m / z=106, can be calculated from the peak area value of the related ion of methionol, m / z=73, based on the mass spectral pattern (ratio of both ions) for that component in a known mass spectral database (for example, the mass spectral database of the National Institute of Standards and Technology (NIST)).

[0134] Furthermore, when adjusting the content of each component in a composition, a method of adjusting the component content by mixing two or more compositions with different component content can be employed. Note that all units in this invention (e.g., ppm, ppb) are weight-based values ​​for both the numerator and denominator.

[0135] Furthermore, performing one-dimensional GC / MS analysis under the above conditions, heart-cutting the peak near the retention time of the suspected target component, and then performing two-dimensional gas chromatography with a column of different properties allows for more precise quantification of the component content, which is particularly preferable. Specifically, the two-dimensional gas chromatography analysis can be performed under the following conditions. Note that the retention time in this two-dimensional GC / MS analysis is calculated with the column heating start time set to 0 minutes, so it will be a different value from that in the one-dimensional GC / MS analysis, but the retention time can be determined by comparing the analysis results with those of a standard.

[0136] [Two-dimensional GC / MS conditions] ·CTS:[-150℃]-[10℃ / sec]-[250℃] • Column: Gester DB-5 (Length: 10m x Inner diameter: 180μm x Film thickness: 0.4μm) Column temperature: [40°C (0 min)] - [40°C / min] - [240°C (15 min)] Carrier gas: He

[0137] • Characteristics related to the structure of starch granules The puffing composition of the present invention is preferable because its starch granule structure is easily broken or disintegrated, which allows for the formation of voids of a specific shape and facilitates the retention of a good aroma. Specifically, it is preferable that at least one, preferably both, of the following requirements are met.

[0138] One of the preferred features of the expansion composition of the present invention is that the ratio of [value δ] / [value γ] measured by the following method c is less than or equal to a predetermined value. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min.

[0139] Specifically, the swelling composition of the present invention preferably has a [value δ] / [value γ] ratio measured under the following conditions, for example, 0.1 or more and 1 or less. More specifically, the upper limit is usually 1 or less, or 0.95 or less, or 0.90 or less. On the other hand, the lower limit is not particularly limited, but is usually 0.1 or more, and more preferably 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more. In compositions in which the starch granule structure is easily destroyed or disintegrated, breakdown after viscosity increase due to hydration swelling of the starch granule structure is more likely to occur. Therefore, the [value δ] / [value γ] ratio tends to be large. Due to this characteristic, the swelling composition of the present invention is preferable because it makes it easier to form voids of a specific shape and makes it easier to retain a good aroma.

[0140] A rapid viscoanalytic analyzer (RVA) is a device that measures the irreversible viscosity profile when a sample is heated and cooled under a predetermined temperature profile while being stirred. Any device capable of heating the sample to 140°C can be used as an RVA, but for example, the Perten RVA4800 can be used. The breakdown viscosity (cP) (referred to as [value γ]) and the peak viscosity (cP) (referred to as [value δ]) at the heating stage (a1), measured at a heating rate of 6°C / min using an RVA, are specifically measured using the following procedure. Specifically, a 7.0 g dry mass composition sample is ground (for example, until it reaches 100 mesh pass (mesh opening 150 μm) or 120 mesh on (mesh opening 125 μm)), weighed into an aluminum cup for RVA measurement, and distilled water is added to prepare a 22% by mass sample aqueous slurry (sometimes simply referred to as "composition grinding aqueous slurry" or "sample aqueous slurry") to which the total volume is 32 g. This slurry is then subjected to the RVA viscosity measurement described in [Method c] above. For a 22% by mass composition pulverized aqueous slurry, measurements were 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 temperature was raised from 50°C to 95°C at a rate of 6°C / min as the heating step (a1), and then held at 95°C for 3 minutes. The breakdown viscosity (cP) [value γ] and peak viscosity (cP) [value δ] were measured.

[0141] In this invention, "breakdown" refers to the phenomenon in which the viscosity of the sample being measured decreases when measurements are taken using RVA according to [Method c] after the temperature at which the highest attainable viscosity (cP) ([value γ]) is shown during the heating stage (which is appropriately referred to as "stage a1" or "a1"), where the temperature is raised from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. "Breakdown viscosity (cP) ([value δ])" refers to the lowest attainable viscosity (cP) from [value γ] to the end of the measurement in [Method c]. Therefore, if no viscosity decrease occurs from [value γ], [value γ] and [value δ] will be the same value, and if a slight viscosity decrease occurs, the ratio of [value δ] / [value γ] will be close to 1.

[0142] In this invention, "peak viscosity (cp) (value δ)" refers to the viscosity (cP) at the point when the differential value of the viscosity transition measured by RVA changes from increasing to decreasing, and then increases again, during the heating step a1. Typically, it refers to the viscosity (cP) at the point when the viscosity changes from increasing to decreasing, and then increases again. This viscosity is an index that reflects the heat resistance of starch. For example, if the viscosity changes from an increasing trend to a constant value without decreasing, and then increases again, the peak viscosity is the viscosity at the point when the differential value of the viscosity transition changes from increasing to decreasing, that is, when the viscosity changes from an increasing trend to a constant value. However, when evaluating the viscosity transition spectrum as a whole, even if the differential value (or viscosity) of the viscosity transition changes from increasing to decreasing, if it is immediately followed by a change from decreasing to increasing again, and is evaluated as merely a fluctuation in the baseline, then such viscosity shall not be considered the peak viscosity.

[0143] One of the preferred features of the puffing composition of the present invention is that the starch granule structure observed when its 6% suspension is observed is below a predetermined value. Although the principle is unknown, it is thought that the puffing composition, in which the starch granule structure is easily broken or disintegrated, makes it easier to retain methionol in the starch network, thereby suppressing the powdery odor.

[0144] Specifically, the puffed composition of the present invention has a number of starch granule structures observed under the following conditions, for example, 0 granules / mm³. 2 More than 300 pieces / mm 2 The following is preferable. More specifically, the upper limit is usually 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 / mm2 not more than 20 pieces / mm 2 not more than 10 pieces / mm 2 not more than 5 pieces / mm 2 is preferably not more than the above. On the other hand, the lower limit is not particularly limited, but usually 0 pieces / mm 2 or 0 pieces / mm 2 or more can be set as the case may be.

[0145] The starch grain structure is a structure having an iodine staining property and having a circular shape with a diameter of about 1 to 50 μm in a planar image. For example, a 6% aqueous suspension obtained by suspending a pulverized product of the composition in water can be prepared, and the supernatant can be observed under an enlarged field of view. Specifically, 2.4 g of the composition is suspended in 40 mL of water (for example, using a homogenizer at 20,000 rpm for 60 seconds) to prepare a 6% suspension of the composition powder. A prepared slide on which this suspension is placed is prepared, and polarized light observation can be performed with a phase contrast microscope, or an iodine-stained sample can be observed with an optical microscope. The magnification is not limited, but can be, for example, 100 times or 200 times magnification. When the distribution of the starch grain structure on the prepared slide is uniform, the ratio of the starch grain structure of the entire prepared slide can be estimated by observing a representative field of view. However, when a bias is observed in the distribution, a finite number (for example, two or more, for example, five or ten) of fields of view are observed, and the observation results are totaled to obtain a measured value for the entire prepared slide.

[0146] [keep] The method for storing the expanded composition of the present invention is not limited, and it may be stored at room temperature or refrigerated. In particular, it is preferably provided as a dry grocery product that can be distributed at room temperature and stored for a long time (in the present invention, for 1 week or more, more preferably 1 month or more) because the quality deterioration is less likely to progress. In particular, it is preferable to use a long-life room temperature-stored expanded product having a shelf life at room temperature longer than 1 week (more preferably 1 month). Although the principle is unknown, it is considered that by adjusting the amylose molecular size, the volatility of the aroma components retained in the starch network can be controlled, and a composition with a preferable flavor can be obtained even after long-term storage.

[0147] In addition, any container can be used to fill the expanded composition of the present invention. For example, a long-life room temperature storage container with a shelf life longer than one month from production, a container partially or entirely made of resin, a non-disposable container that can be used multiple times by sealing the container opening after opening, a resealable container having a mechanism such as a resealable cap or stopper that prevents the contents from leaking, etc., can be used even for a container in which the composition of the contents is likely to deteriorate.

[0148] [Absorbance during iodine staining] The expanded composition of the present invention separates the components obtained by the treatment according to the above [Procedure b] under the above [Condition B], recovers a separated fraction having a logarithmic mass molecular weight of 5.0 or more and less than 6.5, dyes 1 part by mass of a sample adjusted to pH 7.0 with 9 parts by mass of an iodine solution (0.25 mM), measures the absorbance at 660 nm, and subtracts this from the absorbance at 660 nm in a 0.25 mM iodine solution that is a blank (does not contain the measurement sample) for calibration (this is appropriately referred to as "ABS 5.0-6.5 ").) is preferably within a predetermined range. Specifically, the above ABS 5.0-6.5 of the expanded composition of the present invention can be, for example, 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. Among them, it is preferably 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 can be, for example, usually 3.50 or less, or 3.00 or less, or 2.50.

[0149] Incidentally, the above ABS 5.0-6.5The detailed method for measuring the value is as follows. First, the composition is treated according to [Procedure b] above to obtain a purified component with increased starch concentration. Next, the component obtained by treatment according to [Procedure b] is separated under [Condition B] above to recover the separated fraction with a molecular weight logarithm of 5.0 or more and less than 6.5. Details of [Procedure b] and [Condition B] 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.

[0150] Furthermore, it is preferable that the separation fraction with a molecular weight logarithm of 5.0 or more and less than 6.5 of the swelling composition of the present invention has higher iodine staining properties compared to the separation 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 b] above, and the components obtained are separated and recovered under [condition B] above. The separation 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 this 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.

[0151] The expanded 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.

[0152] 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.

[0153] 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.

[0154] [II. Method for producing the expanded composition] Another aspect of the present invention relates to a method for producing a starch-containing puffing composition, comprising at least the following steps (i) and (ii) (hereinafter referred to as the "production method of the present invention" as appropriate). The production method of the present invention allows for the efficient production of the aforementioned puffing composition of the present invention, although not necessarily limited thereto. (i) A step of preparing a dough composition that contains starch derived from legumes and / or grains and satisfies the following (1) to (4). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry moisture content is greater than 60% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The methionol content is 0.1 ppb or more on a wet mass basis. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the value α / value β of the composition increases by 5% by mass or more before and after the heat treatment, and the dry weight moisture content decreases by 5% by mass or more.

[0155] Furthermore, the manufacturing method of the present invention preferably includes the following step (iii) in addition to steps (i) and (ii) described above. (iii) A step of treating the expanded composition from step (ii) under reduced pressure. The following describes each of the steps (i), (ii), and (iii) of the manufacturing method of the present invention.

[0156] • Stage (i): In this step (i), a dough composition to be used as the base for the leavening composition of the present invention is prepared by mixing the ingredients that will be used as raw materials for the leavening composition of the present invention, such as beans and / or grains, with other ingredients that may be used as desired. The properties of the dough composition are not particularly limited, and it is sufficient if the ingredients are partially or completely integrated with water. Specifically, the dough composition may be liquid, sol, gel, or solid. It may also have plastic properties, such as bread dough, or non-plastic properties, such as crumbly dough. The method for preparing such a dough composition is not particularly limited, but the ingredients that will be used as raw materials for the leavening composition of the present invention, such as beans and / or grains, and other ingredients that may be used as desired can be mixed with one or more other ingredients as desired, and this can be used as the dough composition.

[0157] The raw materials of the dough composition in step (i) are not particularly limited as long as they can achieve the various component compositions and physical properties defined in the present invention. However, as the raw materials, it is preferable to use one or more edible plants, and it is preferable to use beans and / or miscellaneous grains as the edible plants, and it is preferable to contain at least beans. Further, as the edible plants, in addition to the plant-based food materials (edible plants other than beans and / or miscellaneous grains, specifically vegetables, tubers, mushrooms, fruits, algae, seeds, etc.) described in the food group classification described in the above-mentioned Japanese Food Standard Ingredients Table 2015 Edition (Seventh Edition), wild grasses (such as burdock, bracken, butterbur, mugwort, etc.) that are usually used for food can also be used. Further, the moisture content on a dry weight basis of the edible plants used in the expanded 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 thereof is usually less than 15% by mass, particularly preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of such a moisture content on a dry weight basis is not particularly limited, but it is preferably usually 0% by mass or more, or 0.01% by mass or more.

[0158] In addition, the dough composition in step (i) is preferably prepared so as to satisfy the following various conditions.

[0159] The dough composition in step (i) preferably has a starch content of the composition of a predetermined value or more. Specifically, the starch content of the dough composition can be, for example, in the range of 3% by mass or more and 80% by mass or less in terms of wet mass conversion. More specifically, the starch content is usually 3% by mass or more in terms of wet mass conversion. Particularly preferably, it is 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more. The upper limit is not particularly limited, but it can be, for example, usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0160] 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 heat treatment 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 AUC 5.0 are converted into relatively low molecular weight starch components defined by AUC 3.5. (Therefore, the values ​​of AUC 3.5 and AUC 5.0 in the puffed composition of the present invention differ from the values ​​in raw materials that do not undergo heat treatment (i.e., the values ​​change between step (i) and step (ii) and beyond). Also, different values ​​are shown in compositions produced by manufacturing methods in which factors that greatly affect the decomposition enzyme reaction (dough enzyme activity, dough hydration conditions, heat treatment conditions, etc.) differ.) Specifically, the dry-weight moisture content of the dough composition can be in the range of more than 50% by mass and 250% by mass or less. More specifically, the lower limit of the dry-weight moisture content of the dough composition is usually more than 50% by mass, and more preferably more than 55% by mass, or more than 60% by mass, or more than 63% by mass, or more than 65% by mass, or more than 68% by mass, or more than 70% by mass, or more than 73% by mass, or more than 75% by mass, or more than 77% by mass, or more than 80% by mass, or more than 82% by mass, or more than 85% by mass. On the other hand, the upper limit of the dry-weight moisture content of the dough composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, usually 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.

[0161] In addition, it is preferable that the moisture content of the fabric composition based on dry weight in step (i) is maintained above the predetermined value for a predetermined time or longer. The time during which the moisture content of the fabric composition based on dry weight is maintained above the predetermined value can be appropriately set according to the reaction rate determined from the enzyme activity, reaction temperature, moisture content based on dry weight, etc. in the fabric composition, the change rate of AUC3.5 and AUC5.0, the change rate of the value α / value β, and the change rate of the weighted average area / weighted average perimeter length. For example, it is preferably in the range of 1 minute or longer and 24 hours or shorter. More specifically, the lower limit is usually 1 minute or longer, particularly 2 minutes or longer, or 3 minutes or longer. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or shorter, or 16 hours or shorter. Also, the reaction temperature in the fabric composition can be appropriately set according to the change rate of AUC3.5 and AUC5.0, etc. For example, it is preferably in the range of 0°C or higher and 300°C or lower. More specifically, the lower limit can be usually 0°C or higher, particularly 5°C or higher, or 10°C or higher, or 15°C or higher, or 20°C or higher, or 30°C or higher, or 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, or 120°C or higher. On the other hand, the upper limit is not particularly limited, but can be usually 300°C or lower, particularly 260°C or lower, or 230°C or lower. Note that the process of maintaining the moisture content of the fabric composition based on dry weight above the predetermined value for a predetermined time or longer may be provided separately as a pretreatment after the preparation of the fabric composition in step (i) and before the heat treatment in step (ii) described below, or a part or all of it may be achieved in the heat treatment in step (ii) described below.

[0162] Furthermore, by maintaining the dry-weight moisture content of the dough composition in step (i) 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.

[0163] In step (i), the dough composition 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 can be in the range of, for example, 3.0% by mass or more and less than 40% by mass on a wet mass basis. More specifically, the lower limit is usually 3.0% by mass or more on a wet mass basis. In particular, it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more. On the other hand, the upper limit is not particularly limited, but it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a wet mass basis.

[0164] The dough composition in step (i) preferably contains methionol in a predetermined value or more on a wet mass basis. Specifically, the methionol content is preferably in the range of, for example, 0.1 ppb to 50,000 ppb on a wet mass basis. More specifically, the lower limit is usually 0.1 ppb or more, and more preferably 1 ppb or more, or 2 ppb or more, or 5 ppb or more, or 10 ppb or more, or 15 ppb or more, or 20 ppb or more, or 25 ppb or more, or 30 ppb or more, or 35 ppb or more, or 40 ppb or more. On the other hand, the upper limit is usually 50,000 ppb or less, and more preferably 45,000 ppb or less, or more preferably 40,000 ppb or less, or more preferably 40,000 ppb or less, or more preferably 35,000 ppb or less, or more preferably 30,000 ppb or less, or more preferably 25,000 ppb or less, or more preferably 20,000 ppb or less, or more preferably 15,000 ppb or less, or more preferably 10,000 ppb or less. If the methionol concentration is too high, the scent may become overpowering.

[0165] In step (i), the dough composition preferably has a total fat content within a predetermined range. Specifically, the total fat content of the puffing composition of the present invention is preferably in the range of 2.0% by mass or more and 70% by mass or less on a wet 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, or 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.

[0166] 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.

[0167] The beans and / or grains used in the preparation of the dough composition in step (i) may be those that have not undergone the heat treatment described later, those that have undergone heat treatment, or both may be used in combination. Furthermore, it is preferable to use the beans and / or grains in powder form.

[0168] As for the legumes and / or grains used in the preparation of the dough composition in step (i), it is also possible to use raw materials in step (i) that have been mildly preheated so that the [value δ] / [value γ] ratio measured under the above conditions falls within a predetermined range. Using such raw materials is preferable because it removes unwanted components from the raw materials while retaining starch granules, which help with swelling, thus allowing the effects of the present invention to be well achieved. If the ratio is too large, in the heat treatment step 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 [value δ] / [value γ] ratio to, for example, a range of 0.1 to 1.0. More specifically, it is preferable that the lower limit of the ratio is usually 0.1 or higher, or 0.15 or higher, or 0.2 or higher, or 0.25 or higher, or 0.3 or higher, or 0.35 or higher. On the other hand, there is no particular upper limit to the ratio, but it is preferable to perform pre-processing so that it is usually 1.0 or less, and more preferably 0.95 or less, or 0.9 or less, or 0.85 or less.

[0169] Furthermore, legumes and / or grain raw materials (especially raw material powders) used in the preparation of the dough composition in step (i), which have been preheated so that the [value δ] / [value γ] ratio measured by the above method is less than or equal to the predetermined value (i.e., in the range of 0.1 to 1.0, specifically, usually 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, or 0.35 or more, and there is no particular upper limit to the ratio, but it is usually 1.0 or less, especially 0.95 or less, or 0.9 or less, or 0.85 or less), are also included in the scope of the present invention.

[0170] Furthermore, for use in the preparation of the dough composition in step (i), it is preferable that the number of starch granule structures observed when a 6% suspension of the pulverized raw material (especially the raw material powder) is observed in a heated legume and / or cereal raw material (especially the raw material powder) is within a predetermined range. The number of starch granule structures in such heated legume and / or cereal raw material (especially the raw material powder) is not limited, but for example, 10 granules / mm 2 More than 100000 pieces / mm 2 The following ranges are preferable. Specifically, the lower limit of the number of such starch granule structures is usually 10 granules / mm³. 2 More than or equal to 20 pieces / mm 2 More than 30 pieces / mm 2 More than or equal to 40 pieces / mm 2 More than or equal to 60 pieces / mm 2 More than or equal to 80 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is preferable that the value is greater than the limit. On the other hand, there is no particular upper limit to this value, but for example, 100,000 pieces / mm 2 The following, or 50,000 pieces / mm 2 The following, or 10,000 pieces / mm 2The following may be included: Legumes and / or grain raw materials (especially raw material powders) that have been preheated so that the number of starch granule structures falls within the above range are also included in the scope of the present invention.

[0171] Furthermore, it is preferable that the degree of gelatinization of the legumes and / or grains used in the present invention is within a predetermined range. Specifically, the degree of starch gelatinization of the legumes and / or grains used in the present invention can be in the range of, for example, 0.1% by mass or more and less than 50% by mass. More specifically, the upper limit can be, for example, usually 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less. On the other hand, the lower limit is not limited, but legumes and / or grain raw materials (especially raw material powders) that have been preheated to usually be 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more are also included in the scope of the present invention. The degree of gelatinization will be measured using the glucoamylase method II, which is a modified version of the method used in 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).

[0172] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a starch content of a predetermined value or higher. Specifically, the starch content of the dough composition can be in the range of, for example, 3% by mass or more and 80% by mass or less on a wet mass basis. More specifically, the starch content is usually 3% by mass or more on a wet mass basis. In particular, it can be 5% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more. There is no particular upper limit, but for example, it can usually be 80% by mass or less, or 75% by mass or less, or 70% by mass or less.

[0173] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a dry-weight moisture content of less than or equal to a predetermined value. Specifically, the dry-weight moisture content is preferably in the range of 0% by mass or more and less than 25% by mass. More specifically, the upper limit can usually be less than 25% by mass, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less. The lower limit is not particularly limited, but can usually be 0% by mass or 0% by mass or more.

[0174] Furthermore, the legumes and / or grains used in the present invention preferably have a dietary fiber content within a predetermined range. Specifically, it is usually 3.0% by mass or more on a wet mass basis. Alternatively, it is preferable that it be 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more. On the other hand, there is no particular upper limit, but it can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less on a wet mass basis.

[0175] Furthermore, it is preferable that the legumes and / or grains used in the present invention have a specific surface area per unit volume after ultrasonic treatment that is equal to or greater than a predetermined value. Specifically, one of the characteristics is that the specific surface area per unit volume after ultrasonic treatment, measured using the laser diffraction scattering method of a 2% by mass ethanol dispersion of the object to be measured (described later), is equal to or greater than a predetermined value. For example, the lower limit of the specific surface area per unit volume after ultrasonic treatment is usually 0.10 m². 2 There is no upper limit, but for example, 2.5 ml or more. 2 It can be in the range of / mL. More specifically, its lower limit is usually 0.10m 2 It is 0.15 ml or more. 2 / mL or more, or 0.20m 2 / mL or more, or 0.25m 2 More than / mL, especially 0.30m 2It is preferable to have a specific surface area per unit volume of 2.5 m³ or more. In order to adjust the specific surface area per unit volume after ultrasonic treatment to a predetermined value or more, for example, the raw material, such as legumes and / or grains, can be finely ground beforehand. There is no particular upper limit, but it is usually 2.5 m³. 2 Less than / mL, or 2.2m 2 Less than / mL, or 2.0m 2 It can be less than / mL.

[0176] The temperature and time during the heating process should be adjusted as appropriate so that the [value δ] / [value γ] ratio and / or the starch granule structure are within a predetermined range, from the viewpoint of removing undesirable components from the raw material while preventing damage to the starch granules. The heating method can also be appropriately adopted, such as a method that directly heats the powder using a solid (such as a metal part in the equipment) as a medium (such as an extruder) or a method that heats the powder using a gas as a medium (such as saturated steam heating or air dry heating). The composition temperature during the process is preferably in the range of 60°C to 300°C. More specifically, the upper limit is usually preferably 300°C or less, or 280°C or less, or 250°C or less, or 210°C or less, or 150°C or less. The lower limit of the temperature is not particularly limited, but it can usually be 60°C or more, or 70°C or more, or 80°C or more, or 90°C or more, or 100°C or more. Furthermore, the processing time at the temperature is usually 30 minutes or less, or preferably 25 minutes or less. There is no particular lower limit, but it is usually 0.1 minutes or more.

[0177] 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, or 12% by mass or less, or 10% 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.

[0178] As mentioned above, the legumes and / or grain raw materials (especially the raw material powder) used in the preparation of the dough composition in step (i) can be those that have been mildly heated. However, it is preferable that the proteins contained in the legumes and / or grain raw materials (especially the raw material powder) are proteins that have undergone some kind of processing (e.g., ultrasonic treatment, shearing kneading treatment, heat treatment, etc.) (processed proteins). By using legumes and / or grain raw materials (especially the raw material powder) containing such processed proteins, the puffing composition of the present invention may have improved elasticity and / or extensibility, and the effects of the present invention may be more easily obtained. As for the legumes and / or grain raw materials (especially the raw material powder), it is particularly preferable to use those that have been processed until some or all of the proteins contained therein have been denatured. Examples of denaturation treatments include heat treatment and electrical treatment. Specifically, it is preferable that the proteins contained in such legumes and / or grain raw materials (especially the raw material powder) are proteins that have been heated until they are thermally denatured (e.g., to 60°C or higher, or 70°C or higher, or 80°C or higher, etc.). Although the principle is unclear, it is possible that the processed protein cross-links components such as starch, contributing to the development of aggregated structures composed of starch and protein in the puffed composition into a desirable shape and size. While there are no particular limitations on such processed proteins, it is preferable to process isolated pure products and incorporate them into the composition, but it is preferable that they be processed while contained in legumes and / or grains and then incorporated into the composition. Furthermore, as mentioned above, it is preferable to use starch with a low degree of processing, such that a certain percentage of starch granules remain, while it is preferable to use protein that has undergone a certain degree of processing (for example, heat denaturation at 60°C or higher, or 70°C or higher, or 80°C or higher).

[0179] Specifically, the legume and / or cereal raw materials (especially the raw material powder) used in the preparation of the dough composition in step (i) have a PDI value of, for example, less than 55% by mass, and although the lower limit is not particularly limited, it is preferably, for example, 0% or more. Specifically, the upper limit of the PDI value of legumes and / or cereals is usually preferably less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. On the other hand, the lower limit of the PDI value of legumes and / or cereals is not particularly limited, but it can be, for example, usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0180] As mentioned above, the baked-up 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 starch granule structure remains intact (not destroyed). Although the principle is unknown, it is preferable that the dough composition is expanded by heat treatment while containing the starch granule structure, as the starch granules protect the internal voids, forming voids of a specific shape, and thus making it easier to retain a good aroma. In other words, it is preferable that the number of such starch granule structures in the composition decreases by a predetermined value or more before and after the heat treatment in step (ii) (i.e., the decrease difference defined by "number of such starch granule structures in the dough composition before heat treatment - number of such starch granule structures in the composition after heat treatment" is a certain value or greater). Specifically, the value of such a decrease 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 / mm2 or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or 300 pieces / mm 2 It is preferably reduced by the above. On the other hand, the upper limit of the reduction rate is not particularly limited. For example, it is usually 100000 pieces / mm 2 or less, or 50000 pieces / mm 2 or less, or 10000 pieces / mm 2 or less. In addition, beans and / or cereal raw materials (especially raw material powders) that have been preheated so as to satisfy the above regulations are also included in the scope of the present invention.

[0181] Specifically, one of the preferable features of the dough composition in step (i) is that the ratio of the following [value δ] / [value γ] measured by the following <Method c> is not less than a predetermined value. [Value γ]: Breakdown viscosity (cP) in the temperature rising stage (a1). [Value δ]: Peak viscosity (cP) in the temperature rising stage (a1). <Method c> Prepare 32 g of a 22% by mass pulverized composition water slurry using a Rapid Visco Analyzer, and measure the measurement sample according to the following steps (a1) and (a2) using the Rapid Visco Analyzer. (a1) A temperature rising stage in which the measurement sample is heated from 50°C to 95°C at a temperature rising rate of 6°C / min and held for 3 minutes. (a2) A temperature decreasing stage in which the temperature is decreased from 95°C to 50°C at a temperature decreasing rate of 6°C / min. The details and measurement method of the RVA are as described above.

[0182] In step (i), the dough composition preferably has a ratio of [value δ] / [value γ] measured under the above conditions of 0.1 or higher. The upper limit is not particularly limited, but can be, for example, in the range of 1 or less. More specifically, the lower limit is usually 0.1 or higher, and more preferably 0.2 or higher, or 0.3 or higher, or 0.4 or higher, or 0.5 or higher. On the other hand, the upper limit is not particularly limited, but can be usually 1 or less, or 0.95 or less, or 0.90 or less. In compositions in which a large amount of starch granule structure remains and the starch granules are not easily broken down, breakdown after viscosity increase due to water swelling of the starch granule structure is less likely to occur, so the ratio of [value δ] / [value γ] tends to be small (close to 1). Due to this characteristic, the dough composition in step (i) is preferable because it is easier for voids of a specific shape to be formed and good aroma is more easily retained. Although the principle is unknown, it is known that the starch granules of legumes and / or cereals usually have a very strong structure and do not break down at around 90°C. When a dough composition containing such starch granules of legumes and / or cereals is measured according to Method c above, the starch granules of legumes and / or cereals remain swollen during the heating stage (a1), so the viscosity at breakdown hardly decreases, and a value close to 1 for [value β] / [value α] is obtained. Furthermore, legumes and / or cereal raw materials (especially raw material powders) that have been preheated to meet the above specifications are also included in the scope of this invention.

[0183] Furthermore, the dough composition in step (i), when observed in a 6% suspension of the pulverized material according to the procedure described above, typically has a starch granule structure of 10 granules / mm². 2 It is preferable that the values ​​be greater than or equal to the above, and there is no particular upper limit, but for example, 5000 pieces / mm 2 The following is possible. More specifically, the lower limit is usually 10 pieces / mm 2 In particular, 50 pieces / mm 2 or more, or 100 pieces / mm 2 or more, or 300 pieces / mm 2 or more, or 500 pieces / mm 2 or more, or 700 pieces / mm 2 or more, or 800 pieces / mm2 or more, or 900 pieces / mm 2 Above, or 1000 pieces / mm 2 It is preferable that the values ​​be greater than or equal to the above. On the other hand, there is no particular upper limit, but it is usually 5000 pieces / mm 2 The following, or 4000 pieces / mm 2 The following is possible. Although the principle is unknown, it is thought that because the dough composition has an unbroken starch granule structure, methionol is more easily retained in the starch network, resulting in a less noticeable floury smell, excellent leavening properties, and a desirable texture.

[0184] In step (i), the degree of gelatinization of the dough composition, as measured by the method described above, is preferably within a predetermined range. Specifically, the degree of gelatinization of the dough composition in step (i) can be, for example, in the range of 0.1% by mass or more and less than 70% by mass. More specifically, the upper limit can be, for example, usually less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less. On the other hand, the lower limit is not limited, but can be usually 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more. Although the principle is unclear, it is thought that when the degree of gelatinization is within a predetermined range, methionol is more easily retained in the starch network, the powdery smell is less noticeable, and it is easier to expand, resulting in a desirable texture.

[0185] The dough composition in stage (i) is more preferable because the low solubility of the proteins contained therein imparts the composition the characteristic elasticity and viscoelasticity of puffed foods while also providing a texture that is easy to chew. Although the principle is unknown, it is thought that the insoluble proteins affect the texture of the starch. Specifically, the PDI (protein dispersibility index) value of the puffed composition of the present invention can be, for example, 0% by mass or more and less than 55% by mass. Specifically, the upper limit of the PDI value can usually be less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. On the other hand, the lower limit of the PDI value is not particularly limited, but can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.

[0186] 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, and more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more. On the other hand, 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.

[0187] In step (i), it is preferable to use edible plants with high starch-degrading enzyme activity (e.g., legumes and / or grains, especially legumes) as raw materials for the dough composition. Specifically, it is preferable that the starch-degrading enzyme activity of the raw materials be in the range of, for example, 0.2 U / g or more and 100.0 U / g or less on a dry mass basis. More specifically, the lower limit is usually 0.2 U / g or more, and more preferably 0.4 U / g or more, or 0.6 U / g or more, or 0.8 U / g or more, or 1.0 U / g or more, or 2.0 U / g or more, or 3.0 U / g or more, or 4.0 U / g or more. On the other hand, there is no particular upper limit to such a percentage, but it can usually be 100.0 U / g or less, or 50.0 U / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less. As a processing method for obtaining edible plants with high starch-degrading enzyme activity, it is preferable to perform heat treatment in an environment where the dry-weight moisture content is below a predetermined percentage (for example, usually 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less) in order to prevent the inactivation of starch-degrading enzymes in the edible plants. 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-heating at a predetermined temperature or higher, it is preferable that the treatment temperature is above a predetermined temperature. Specifically, it is usually preferably 60°C or higher. In particular, it is desirable that it be 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher. 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.

[0188] In this invention, the enzyme activity unit (U / g) is determined by the absorbance reduction rate C(%) at 660 nm during a 30-minute enzymatic reaction of the sample being measured, compared to the absorbance reduction rate C(%) of the enzyme reaction group (absorbance A) relative to the comparison group (absorbance B) ({(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 the sample being measured is calculated from the absorbance reduction rate 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.

[0189]

number

[0190] Specific examples of starch-degrading enzymes in the dough composition in step (i) include amylase, etc. These may be derived from edible plants such as beans and / or cereals, 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 cereals, 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 cereals, preferably beans) is preferably in the range of 30% to 100%. More specifically, the lower limit is usually preferably 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. On the other hand, the upper limit is not particularly limited, but it can usually be 100% or less.

[0191] It is preferable that a predetermined proportion or more of the digestive enzyme activity in the dough composition at step (i) 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. Furthermore, 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.

[0192] In step (i), the dough composition preferably has a sodium chloride content of less than or equal to a predetermined percentage on a wet mass basis. Specifically, the sodium chloride content is preferably in the range of, for example, 0% by mass or more and 5% by mass or less on a wet mass basis. More specifically, the upper limit is usually 5% by mass or less, and more preferably 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less. The dough composition of the present invention is useful because, even if its sodium chloride content is below the above upper limit, it becomes a composition that has the pull and viscoelasticity unique to puffed foods. On the other hand, the lower limit of such a percentage is not particularly limited, but can usually be 0% by mass or 0% by mass or more.

[0193] In step (i), the dough composition preferably has an alcohol content of less than or equal to a predetermined percentage on a wet mass basis. By keeping this percentage below the predetermined percentage, the effects of the present invention are more easily achieved. Although the principle is unclear, it is thought that if the alcohol content is high, it becomes difficult to form voids of a specific shape. Specifically, the alcohol content of the puffing composition of the present invention is preferably in the range of, for example, 0% by mass or more and 10% by mass or less on a wet mass basis. More specifically, the upper limit is usually 10% by mass or less. In particular, it is preferable to have an alcohol content of 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less. On the other hand, the lower limit is not particularly limited, but from the viewpoint of industrial productivity, it can be, for example, usually 0% by mass or 0% by mass or more.

[0194] In step (i), the dough composition preferably has an alcohol content of less than or equal to a predetermined percentage on a wet mass basis. By keeping this percentage below the predetermined percentage, the effects of the present invention are more easily achieved. Although the principle is unclear, it is thought that if the alcohol content is high, it becomes difficult to form voids of a specific shape. Specifically, the alcohol content of the puffing composition of the present invention is preferably in the range of, for example, 0% by mass or more and 10% by mass or less on a wet mass basis. More specifically, the upper limit is usually 10% by mass or less. In particular, it is preferable to have a range of 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less. On the other hand, the lower limit is not particularly limited, but from the viewpoint of industrial productivity, it can be, for example, usually 0% by mass or 0% by mass or more.

[0195] In step (i), the dough composition preferably has a wheat content within a predetermined range. Specifically, the wheat content of the dough composition is preferably in the range of 0% by mass or more and 50% by mass or less on a wet mass basis. More specifically, the upper limit is usually preferably 50% by mass or less. In particular, it is desirable that it be 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, or 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 dough composition of the present invention is useful because even if its wheat content ratio is below the above upper limit, it becomes a composition that has the pull and viscoelasticity unique to puffed foods. 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.

[0196] In step (i), the dough composition preferably has a ratio of wheat-derived protein to the total protein content of the composition within a predetermined range. Specifically, the ratio of wheat-derived protein to the total protein content of the dough composition is preferably 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, or 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 dough composition of the present invention is useful because, by having a ratio of wheat-derived protein to the total protein content below the above upper limit, it becomes a composition that has the pull and viscoelasticity unique to puffed foods, even if the composition contains relatively little wheat. 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.

[0197] The dough composition in step (i) more preferably contains localized sites of dietary fiber (i.e., the sum of soluble and insoluble dietary fiber) in edible plants. Specifically, the ratio of the localized sites of dietary fiber (e.g., psyllium seed coat) to the total mass of the entire dough composition is preferably, on a wet mass basis, for example, 0.1% by mass or more and 20% by mass or less. More specifically, the lower limit is usually preferably 0.1% by mass or more. In particular, 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. Furthermore, the localized sites of dietary fiber may be insoluble dietary fiber sites that satisfy the above requirements. Furthermore, the site where the dietary fiber is localized may be at least the psyllium seed coat, and may also be subject to the aforementioned enzyme treatment (e.g., cellulase treatment and / or xylanase treatment and / or pectinase treatment, etc.) beforehand.

[0198] The dough composition in step (i) is preferable because, by containing the seed coat of beans as a localized area of ​​dietary fiber (more specifically, an insoluble dietary fiber localized area) in the above proportion, it has properties that make it easier to expand in step (ii) in a fermented composition that has a dough fermentation step. It is particularly preferable in compositions that do not have a dough fermentation step because the spreadability of the dough when water is added is improved, making it easier to expand in step (ii).

[0199] The dough composition in step (i) is preferable because it contains the seed coat portion of plantain (sometimes called 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, which makes it easier to expand in step (ii), especially in fermented compositions that have a step of fermenting the dough. In particular, it is preferable to contain 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 especially preferable to treat it with at least pectinase or xylanase). It is also preferable to contain both the seed coat portion of legumes and the plantain seed coat portion (especially the plantain seed coat portion that has been treated with the enzymes), and it is preferable that the total content is in the above proportion.

[0200] Furthermore, when incorporating the seed coat portion of plantain (sometimes referred to as plantain seed coat or psyllium husk) into the dough composition in step (i), the plantain seed coat and other raw materials may be blended simultaneously, or they may be blended individually and in stages in any order. However, it is preferable to prepare a mixture of water and plantain seed coat first, and then blend the other raw materials. It is even more preferable to prepare a mixture of water and plantain seed coat first, and then separately blend the plantain seed coat together with the other raw materials.

[0201] In the dough composition at step (i), the dietary fiber localized site may be contained alone, or it may be contained in the form of a dietary fiber-containing food ingredient containing the dietary fiber localized site. However, it is preferable to contain both the dietary fiber localized site and other parts of the same type of food ingredient, and it is particularly preferable to contain both the dietary fiber localized site and other parts of the same individual food ingredient. A dietary fiber-containing food ingredient containing the dietary fiber localized site of the same type or the same individual food ingredient may contain the dietary fiber localized site and other parts of the food ingredient separately, or it may contain the food ingredient in the form of a dietary fiber localized site. Furthermore, the dietary fiber localized site may be an insoluble dietary fiber localized site that satisfies the above requirements.

[0202] The definitions of "dietary fiber localized parts" and "insoluble dietary fiber localized parts" of edible plants, as well as the definitions of "edible parts" and "non-edible parts" in this invention, are as described above.

[0203] Furthermore, when including dietary fiber localized parts in the dough composition in step (i), it is preferable to include them in the form of finely processed material. When processing the dietary fiber localized parts, the dietary fiber localized parts may be processed individually, or the dietary fiber-containing food ingredient may be processed in the form of a finely processed product containing 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. Examples include separating the seed coat of beans from the other edible parts, processing them finely, and then mixing them with beans that have been processed separately for edible parts; separating the bran of grains from the other edible parts, processing them finely, and then mixing them with grains that have been processed separately for edible parts; and 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 that the above provisions be satisfied when the site of dietary fiber localization is an insoluble dietary fiber site located in hard tissue.

[0204] On the other hand, by performing micronization on dietary fiber-containing ingredients that include dietary fiber localized parts (or 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.

[0205] Furthermore, it is preferable to include both the micronized portion of the dietary fiber localized portion (or 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 that includes the dietary fiber localized portion.

[0206] When subjecting a dietary fiber-containing food ingredient containing dietary fiber localized sites, or dietary fiber localized sites (or insoluble dietary fiber localized sites), to micronization treatment, the means of pulverization treatment used as the conditions for micronization are not particularly limited. The temperature during pulverization is also not limited and may be high-temperature pulverization, room-temperature pulverization, or low-temperature pulverization. The pressure during pulverization is also not limited and may be high-pressure pulverization, atmospheric pressure pulverization, or low-pressure pulverization. Examples of equipment for such pulverization treatment include blenders, mixers, mills, kneaders (extruders), pulverizers, crushers, grinders, etc., and any of these may be used. Examples of such equipment include dry bead mills, ball mills (rolling type, vibrating type, etc.) and other media stirring mills, jet mills, high-speed rotating impact mills (pin mills, etc.), roll mills, hammer mills, etc.

[0207] When micronizing the localized sites of dietary fiber (or insoluble dietary fiber), the particle size of the microparticle composite after disturbance (e.g., ultrasonic treatment) is d 50 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance (e.g., ultrasonic treatment) 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.

[0208] When micronizing the localized sites of dietary fiber (or insoluble dietary fiber), the particle size of the microparticle composite after disturbance (e.g., ultrasonic treatment) is d 90 However, it is preferable that it be adjusted to a predetermined range. Specifically, the particle size d after disturbance (e.g., ultrasonic treatment) 90The 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.

[0209] When micronizing the localized portion of dietary fiber (or the localized portion of insoluble dietary fiber), the specific surface area per unit volume of the particles (fine particles and fine particle composites) in the micronized material of the localized portion of dietary fiber after disturbance (e.g., ultrasonic treatment) 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].

[0210] In this invention, the specific surface area per unit volume of the composition [m²] 2 [ / mL] represents the specific surface area per unit volume (1 mL) assuming the particles are spherical, as measured using the laser diffraction particle size distribution analyzer described later. 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.

[0211] Specifically, the specific surface area per unit volume of the composition after disturbance (e.g., ultrasonic treatment) shall be measured under the following conditions after disturbance (e.g., ultrasonic treatment) of the dispersion of the composition. First, ethanol, which is less likely to affect the structure of the sample during measurement, shall be used as the solvent. Specifically, 1 g of the sample shall be immersed in 50 g of ethanol, left to stand for about 5 minutes, then thoroughly stirred and suspended with a spatula, and the solution (2 mass% ethanol dispersion) that has passed through an 8-mesh sieve with a mesh opening of 2.36 mm and a wire diameter of 1.0 mm (corresponding to "No. 8" specified in "Alternative" in "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series" in USA Standard Testing Sieves ASTM Specifications E 11-04) shall be used for measurement. More specifically, 100 g of the composition suspension (20°C) is evenly spread onto a sieve, and the sieve is vibrated with a load that does not change the composition size until the fraction mass on the sieve becomes constant. The solution that passes through the sieve is then used as a 2% by mass ethanol dispersion for measurement. The laser diffraction particle size distribution analyzer used for measurement is a laser diffraction particle size distribution analyzer having a measurement range of at least 0.02 μm to 2000 μm by the laser diffraction scattering method. For example, the Microtrac MT3300 EX2 system from Microtrac-Bell Corporation is used, and the measurement application software is, for example, DMSII (Data Management System version 2, Microtrac-Bell Corporation). When using the above measurement device and software, before measurement, the cleaning button of the software is pressed to perform cleaning, then the Setzero button of the software is pressed to perform zeroing, and then the sample is directly loaded until the sample concentration falls within the appropriate range during sample loading.For samples before disturbance, i.e., samples that have not undergone sonication, the concentration is adjusted to the appropriate range within two sample loading cycles after sample introduction, and the result of laser diffraction is immediately taken as the measurement value at a flow rate of 60% for a measurement time of 10 seconds. On the other hand, when measuring samples after disturbance (e.g., sonication), i.e., samples that have undergone sonication, an unsonicated sample is introduced, the concentration is adjusted to the appropriate range by sample loading, and then the sonication button in the software is pressed to perform sonication (treatment with 40kHz ultrasound at an output of 40W for 3 minutes). After that, degassing is performed three times, and then the sample loading process is performed again to confirm that the concentration is still within the appropriate range, and then the result of laser diffraction is immediately 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.

[0212] Furthermore, when measuring the specific surface area per unit volume of a composition after disturbance (e.g., ultrasonic treatment), it is preferable to measure the particle size distribution for each channel (CH) and then use the particle size for each measurement channel listed in Table B below as a standard. Specifically, the frequency of particles that are less than or equal to the particle size specified for each channel in Table B below, and that are larger than the particle size specified for the channel with the next larger number (or the lower limit particle size for the largest channel in the measurement range), is measured for each channel in Table B below, and the particle frequency % for each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (this is also referred to as "particle frequency % for channel XX"). For example, the particle frequency % for channel 1 represents the frequency % of particles that are 2000.00 μm or less and larger than 1826.00 μm.

[0213] [Table B]

[0214] The beans and / or grains included in the dough composition in step (i) are preferably in the form of bean powder and / or grain powder with a particle size d90 of less than or equal to a predetermined value after ultrasonic treatment. Specifically, the particle size d90 of the beans and / or grains after ultrasonic treatment is preferably 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 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, or 10 μm or more.

[0215] Furthermore, the present invention also includes enzyme-treated psyllium husks, which are obtained by pre-treating psyllium husks with enzymes (preferably cellulase and / or pectinase and / or xylanase, more preferably at least xylanase and / or pectinase) for use in preparing the dough composition in step (i).

[0216] • Stage (ii): In step (ii), the dough composition is heated to expand. During this heating step, the aforementioned enzymatic treatment (e.g., cellulase treatment and / or xylanase treatment and / or pectinase treatment, etc.) usually proceeds, and the starch in the dough composition is broken down by the digestive enzymes, and the composition expands. That is, when the aforementioned enzymatic treatment is performed, raw materials that have been treated with enzymes in advance may be used, or the enzymatic treatment may be performed in step (i), or the enzymatic treatment may be performed 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).

[0217] The heating time in step (ii) can be appropriately determined from the reaction rate, which is determined by the enzyme activity in the dough composition, the reaction temperature, the dry-weight moisture content, etc., and the rate of change of AUC3.5 and AUC5.0, but can usually be between 1 minute and 24 hours. Specifically, the lower limit is usually 1 minute or more, more often 2 minutes or more, or 3 minutes or more. There is no particular upper limit, but it can usually be between 24 hours or less, or between 16 hours or less.

[0218] The heating temperature in step (ii) can also be appropriately set based on the rate of change of AUC3.5 and AUC5.0, but it is preferable to set it in the range of 30°C to 300°C. More specifically, the lower limit can be 30°C or higher, and more particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, or 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.

[0219] The heating pressure in step (ii) is not particularly limited and can be arbitrary as long as it does not hinder the expansion of the composition, but it can usually be atmospheric pressure.

[0220] More specifically, if the puffed composition of the present invention is a fermentation puffed composition, the following fermentation composition manufacturing method can be used as a manufacturing method. In that case, in the fermentation puffed composition manufacturing method, the provisions for step (ii) in this specification (specifically, the provisions concerning the state before and after the heat treatment of step (ii)) only need to satisfy the "after treatment" provision when the fermentation step (ii-a) and the calcination step (ii-b) described later are completed, but the provision may also be satisfied when the fermentation step (ii-a) is completed.

[0221] Furthermore, if the puffed composition of the present invention is a non-fermentation puffed composition, the following non-fermentation puffed composition manufacturing method can be used as a manufacturing method. In that case, in the non-fermentation puffed composition manufacturing method, the provisions for step (ii) in this specification (specifically, the provisions regarding 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.

[0222] (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 heat-treating the composition after yeast fermentation according to (ii-a).

[0223] (Method for producing non-fermented puffed composition) Stage (ii) includes stages (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or a leavening agent into the dough composition of (i) above. (ii-2b) A step of heat-treating the composition after mixing in (ii-2a).

[0224] The expansion of the dough composition by heat treatment in step (ii) is preferably carried out under the following conditions:

[0225] 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 the more the composition expands. 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.

[0226] 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.

[0227] 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.

[0228] Before and after the heat treatment in step (ii), AUC 5.0 It is preferable that the ratio of the wet mass-based content (ppb) of methionol (value α) to (value β) (value α / value β) increases by a predetermined value 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)" becomes a certain value or more). Specifically, the increase rate of value α / value β is preferably, for example, 5% or more, and there is no particular upper limit, but it can be in the range of, for example, 5000% or less. More specifically, the lower limit of the increase rate of value α / value β is usually preferably 5% or more, or 8% or more, or 10% or more, or 20% or more, or 30% or more, or 35% or more, or 40% or more, or 80% or more, or 100% or more, or 140% or more, or 230% or more, or 300% or more, or 350% or more, or 400% or more. If this value falls below the aforementioned lower limit, the expansion of the expansion composition may become difficult, or viscoelasticity may not be imparted. On the other hand, there is no particular upper limit to the increase rate of value α / value β, but it can be, for example, 5000% or less, 4500% or less, or 4000% or less. The specified ranges for value α and value β are as described above.

[0229] It is preferable that the AUC5.0 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. The reason is not clear, but it is thought that compositions with a high AUC5.0 do not expand easily during heat treatment and it is difficult for voids with a specific shape to be formed, so it is thought that the larger the decrease rate, the easier it is for the dough composition to expand during heat treatment and the more likely it is for voids with a specific shape to be formed. There is no particular upper limit to the rate of decrease, 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.

[0230] It is preferable that the AUC3.5 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 AUC3.5 promotes expansion after heat treatment, mitigates hardening of the composition due to cooling, and makes it easier to form and maintain the voids characteristic of the present invention. Therefore, it is thought that the larger the increase rate, the better the quality of the composition, which also possesses the property of being less prone to hardening after heat treatment. On the other hand, there is no particular upper limit to the rate of 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 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.

[0231] It is preferable that the ratio of the composition's AUC 5.0 to AUC 3.5 ([AUC 5.0] / [AUC 3.5]) 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, 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 rate of 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.

[0232] In the present invention, it is preferable that the weighted average area / weighted average perimeter value 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" 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, 5% or more and 50000% or less. More specifically, it is preferable that the lower limit of the increase rate is usually 5% or more, and more preferably 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, or 100% or more, or 500% or more, or 100% or more, or 1000% or more, or 3000% or more, or 5000% or more. The reason for this is not clear, but it is thought to be due to the expansion of air bubbles in the dough. On the other hand, there is no particular upper limit to the aforementioned growth rate, but it is usually 50,000% or less, or 40,000% or less, or 30,000% or less, or 20,000% or less.

[0233] In the expanded composition of the present invention, it is preferable that the total void area having an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more increases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the increase rate defined as "(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 greater). Specifically, it is preferable that the increase rate of such a value is in the range of, for example, 50% to 100,000%. More specifically, the lower limit of the aforementioned increase rate is usually 50% or more, and more preferably 100% or more, or 150% or more, or 180% or more, or 200% or more, or 250% or more, or 280% or more, or 300% or more, or 330% or more, or 380% or more, or 400% or more, or 450% or more, or 480% or more, or 500% or more, or 550% or more, or 900% or more, or 1000% or more, or 2000% or more, or 9000% or more. The reason for this is not clear, but it is thought to be due to the expansion of air bubbles in the dough. On the other hand, the upper limit of the aforementioned increase rate is not particularly limited, but is usually 100,000% or less, or 90,000% or less, or 80,000% or less, or 70,000% or less.

[0234] In the puffed composition of the present invention, it is preferable that the total void area exceeding 10,000 μm2 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" becomes a certain value or greater). Specifically, it is preferable that the increase rate of such a value is in the range of, for example, 1% to 100,000%. More specifically, it is preferable that the lower limit of the increase rate is usually 1% or more, more preferably 5% or more, or 10% or more, or 30% or more, or 50% or more, more preferably 100% or more, or 150% or more, or 180% or more, or 200% or more, or 250% or more, or 280% or more, or 300% or more, or 330% or more, or 380% or more, or 400% or more, or 450% or more, or 480% or more, or 500% or more. The reason for this is unclear, but it is thought to be due to the expansion of air bubbles in the dough. On the other hand, there is no particular upper limit to the aforementioned increase rate, but it is usually 100,000% or less, or 90,000% or less, or 80,000% or less, or 70,000% or less, or 60,000% or less, or 50,000% or less.

[0235] The expansion composition of the present invention preferably increases in volume by at least 1% before and after the heat treatment in step (ii) (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, the increase rate of such a value is preferably in the range of 1% to 2000%. More specifically, the lower limit of the increase rate is preferably 1% or more, 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, or 50% or more. The reason for this is not clear, but it is thought to be because 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.

[0236] 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, and more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, or 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.

[0237] 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, and more preferably 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, or 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.

[0238] • Stage (iii): The manufacturing method of the present invention may include at least steps (i) and (ii), but it is preferable to include a further step (step (iii)) in which the expanded composition of step (ii) is treated under reduced pressure. Providing this step (iii), in which the expanded composition of step (ii) is treated under reduced pressure, is preferable because it prevents shrinkage of the expanded composition and allows adjustment to a preferred void size. It is also preferable because it may make the desirable aroma derived from the raw materials (beans, grains, etc.) more easily perceptible. Although the principle is unknown, it is thought that the reduced pressure treatment removes unpleasant odors derived from the raw materials of the expanded composition, making the desirable aroma retained in the voids more easily perceptible. The reduced pressure treatment in step (iii) is not particularly limited and can be carried out using a known vacuum cooler. The pressure during the reduced pressure treatment is not limited, but it is preferable to carry it out under pressure conditions of, for example, 0.01 bar or more and 0.9 bar or less. Specifically, the lower limit of the pressure is preferably 0.01 bar or higher, or 0.03 bar or higher, or 0.05 bar or higher, or 0.07 bar or higher, or 0.08 bar or higher, or 0.09 bar or higher, or 0.1 bar or higher. On the other hand, the upper limit is not particularly limited, but it is preferably in the range of, for example, 0.9 bar or lower, or 0.8 bar Pa or lower, or 0.7 bar or lower, or 0.6 bar or lower. The temperature during the depressurization process in step (iii) is also not limited, but it is preferably carried out under temperature conditions of, for example, 0°C to 60°C. Specifically, the lower limit of the temperature is not limited, but it is preferably, for example, 0°C or higher, or 5°C or higher, or 10°C or higher, or 15°C or higher, or 20°C or higher. On the other hand, the upper limit of the temperature is also not limited, but it is preferably, for example, 60°C or lower, or 55°C or lower, or 50°C or lower. The time during the depressurization process in step (iii) is also not limited, but it is preferably carried out for a period of, for example, 0.1 minutes to 60 minutes. Specifically, while there is no limit to the lower limit of time, it is preferable to set it to, for example, 0.1 minutes or more, 0.5 minutes or more, 1 minute or more, 1.5 minutes or more, or 2 minutes or more. On the other hand, while there is no limit to the upper limit of time, it is preferable to set it to, for example, 60 minutes or less, 40 minutes or less, 20 minutes or less, or 5 minutes or less.

[0239] [Intermediate processing / Post-processing] The puffing composition of the present invention can be obtained by going through at least the above steps (i) and (ii), but additional intermediate and / or post-treatments may be added. Examples of such additional intermediate and / or post-treatments include fermentation, molding, drying, constant temperature treatment, etc.

[0240] 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.

[0241] Furthermore, the yeast content in the leavening composition of the present invention can be in the range of, for example, 0% by mass or more and 10% by mass or less on a wet mass basis. More specifically, the upper limit of the yeast content is usually 10% by mass or less, and more preferably 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less. On the other hand, the lower limit is not particularly limited, but for example, 0% by mass or more and 0.1% by mass or more.

[0242] 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.

[0243] 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.

[0244] [others] The above describes the expansion composition and manufacturing method of the present invention, which are aspects of the present invention, respectively. However, the present invention is not limited to these, and those skilled in the art can conceive of various inventive concepts based on this disclosure and common technical knowledge, and such inventive concepts are also included as aspects of the present invention.

[0245] For example, as described above, in the manufacturing method of the present invention, a specific dough composition containing starch derived from legumes and / or grains, and satisfying the various characteristics described above, can preferably be used in step (i). Here, a dough composition for use in step (i) of the manufacturing method of the present invention, which contains starch derived from legumes and / or grains, and satisfies the various characteristics described above, also constitutes one aspect of the present invention. Such a dough composition usually satisfies at least (1) to (4) below, and preferably satisfies the various characteristics described above. Details of the features and characteristics of such a dough composition are as described above in relation to the manufacturing method of the present invention. (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry moisture content is greater than 60% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The methionol content is 0.1 ppb or more on a wet mass basis.

[0246] Furthermore, as described above, in the manufacturing method of the present invention, in the preparation of the dough composition in step (i), a food pulverized material containing starch derived from legumes and / or grains, and satisfying the various characteristics described above, can preferably be used. Here, a food pulverized material for use in the preparation of the dough composition in step (i) of the manufacturing method of the present invention, which contains starch derived from legumes and / or grains, and satisfies the various characteristics described above, also constitutes an aspect of the present invention. Such a food pulverized material usually satisfies at least (1) to (7) below, and preferably satisfies the various characteristics and features described above. Details of the characteristics and features of such a food pulverized material are as described above in relation to the manufacturing method of the present invention. (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry moisture content is less than 25% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The degree of starch gelatinization is less than 50% by mass. (5) The specific surface area per unit volume after ultrasonic treatment is 0.10 m². 2 It is greater than or equal to / mL. (6) When the food pulverized material is measured by the following method c, the ratio of [value δ] / [value γ] is 0.1 or greater. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to steps (a1) and (a2) below. (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min. (7) When a 6% suspension of food pulverized material is observed, the starch granule structure observed is 10 granules / mm 2 That's all.

[0247] Furthermore, as described above, the manufacturing method of the present invention makes it possible to prepare a puffed composition in which the powdery odor of the raw material (beans, grains, etc.) is suppressed, while retaining the desirable aroma of the raw material (beans, grains, etc.) powder, and consequently, a puffed composition with improved storage properties at room temperature. Here, a method for improving the aroma volatility of a puffed composition during room temperature storage, or a method for improving the storage properties of a puffed composition at room temperature, by performing the same steps as described above in the manufacturing method of the present invention, also constitutes an aspect of the present invention. Such a method for improving aroma volatility and a method for improving storage properties at room temperature usually include at least the following steps (i) and (ii), and preferably satisfy the various conditions and characteristics described above. Details of the conditions and characteristics of such a method are as described above in relation to the manufacturing method of the present invention. (i) A step of preparing a dough composition containing starch derived from legumes and / or grains that satisfies all of the following conditions (1) to (4). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry moisture content is greater than 60% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The methionol content is 0.1 ppb or more on a wet mass basis. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the value α / value β of the composition increases by 5% by mass or more before and after the heat treatment, and the dry weight moisture content decreases by 5% by mass or more.

[0248] Furthermore, a puffed composition obtained by the aforementioned method, in which the powdery odor of the bean and grain-derived powder is suppressed and the desirable aroma of the bean and grain-derived powder is retained, and consequently, a puffed composition with improved storage properties at room temperature, also constitutes an aspect of the present invention. In one embodiment, it is preferable that the puffed composition of the present invention obtained in this way, when stored at room temperature (e.g., 20°C), suppresses the powdery odor of the bean and grain-derived powder and retains the desirable aroma of the bean and grain-derived powder for, for example, 3 days or more, or 1 week or more, or 2 weeks or more. Thus, in one embodiment, it is preferable that the puffed composition of the present invention can be stored at room temperature (e.g., 20°C) for, preferably, 3 days or more, or 1 week or more, or 2 weeks or more.

[0249] Regarding each aspect of the present invention described above, details have been previously explained in detail regarding the expansion composition and manufacturing method of the present invention. [Examples]

[0250] 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.

[0251] [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 beans, such as peas and mung beans, those containing the "hull (seed coat)," which is the localized part of the dietary fiber, were used, and for the grains, such as oats and millet, those containing the "bran," which is the localized part of the dietary fiber, were used. The dried bean powder or grain powder in Table 1 was obtained by extruding the raw bean and / or grain shown in Table 1 into powder under the conditions of a dry weight moisture content of 10% by mass, a heating temperature of 260°C, and a processing time of 30 seconds, and then air-drying. Furthermore, for the baking condition of "baking at 200°C for 15 minutes," the dough composition was baked using a Panasonic NE-MS264. In addition, for the "processing method" for vegetable raw materials, it was carried out in conjunction with the processing in step (ii) (fermentation (however, in test example 37, leavening was performed with a leavening agent), and baking), and the processing was carried out using a HOSHIZAKI HDC-7S1TA. Furthermore, for the "reduced pressure processing" in step (iii), a Miura Kogyo Co., Ltd. CMJ-20QE was used.

[0252] [Table 1-1] [Table 1-2]

[0253] [Table 2-1] [Table 2-2]

[0254] For each test example and comparative example dough composition obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention] above. The parameters of each test example and comparative example dough composition obtained are shown in Tables 3 and 4 below. The "starch-degrading enzyme activity" was 0.2 U / g or higher in all test examples. Furthermore, pectinase was used, specifically pectinase G "Amano" manufactured by Amano Enzyme Co., Ltd., and xylanase was used, specifically hemicellulase "Amano" 90 (xylanase) manufactured by Amano Enzyme Co., Ltd.

[0255] [Table 3-1] [Table 3-2] [Table 3-3]

[0256] [Table 4-1] [Table 4-2]

[0257] [Manufacturing and parameter measurement of puffed compositions] The dough compositions of each test example and comparative example obtained by the above procedure were shaped so that the side length of the smallest volume of the composition inscribed in the virtual rectangular parallelepiped was 15 cm. Then, the following treatment (ii) was performed under the conditions shown in Table 5 below (fermentation (except for test example 37, which was expanded with a leavening agent), and baking) (Oriental Fresh Yeast from Oriental Yeast Co., Ltd. was used as the yeast). After the heat treatment, the expanded compositions of each test example (except for test example 38) and comparative example were obtained by cooling to room temperature. After cooling and depressurizing the expanded compositions of each test example, the shape after being left at room temperature (20°C) for 1 hour did not change from that after baking. Since the bottom area of ​​the composition did not change before and after the heat treatment and during room temperature cooling, the volume of the composition can be calculated from the thickness or height of the composition.

[0258] [Table 5-1] [Table 5-2] [Table 5-3]

[0259] For each of the puffed compositions of the test examples and comparative examples obtained by the above procedure, various parameters were measured using the method described in [Embodiments of the Invention] above. The parameters of each of the obtained puffed compositions of the test examples and comparative examples are shown in Tables 6 and 7 below. For compositions with a "fragrance retention" score of 3 or higher, the total porosity increased by 1% or more before and after the heat treatment in step (ii), and both the total porosity and the total closed portion ratio measured for frozen section A were greater than 1%.

[0260] [Table 6-1] [Table 6-2]

[0261] [Table 7-1] [Table 7-2] [Table 7-3]

[0262] [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.

[0263] 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.

[0264] Furthermore, for each evaluation item, all inspectors evaluated a standard sample in advance, standardizing the scores for each evaluation criterion, and then an objective sensory evaluation was conducted by 10 individuals. Specifically, 10 trained sensory inspectors observed and tasted each composition during the processing stage and evaluated it from the perspectives of "suppression of powdery odor," "aroma retention," 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. In addition, for the obtained test products, a sample was prepared that reproduced the degree of deterioration equivalent to 40 days at 20°C by storing it at 40°C for 10 days, based on previously reported information (Industry Trends "Expiration of Shelf Life" Technology Concepts JAS Information, 503, 2-5 (2011)), and the aroma volatility of the sample during room temperature storage was evaluated by sensory evaluation.

[0265] • Evaluation criteria for "suppression of powdery odor": The suppression of powdery odor from legume and / or grain-derived powders after the heating process of each composition was evaluated on a five-point scale as follows. 5: The powdery odor of the legume and / or grain-derived powder is completely suppressed, which is highly desirable. 4: The powdery odor from legumes and / or grains is generally suppressed, which is preferable. 3: A slight powdery odor from legumes and / or grains may be present, but this is preferable. 2: The powdery odor from the legumes and / or grains is not sufficiently suppressed, which is undesirable. 1: The powdery odor from the legumes and / or grains is hardly suppressed, which is highly undesirable.

[0266] • Evaluation criteria for "fragrance retention": The retention of the desirable aroma of the legume and / or grain-derived powders after the heating process of each composition was evaluated on a five-point scale as follows. 5: The desirable aroma of the powder derived from legumes and / or grains is strongly retained, which is very preferable. 4: The desirable aroma of the powder derived from legumes and / or grains is retained, which is preferable. 3: It is preferable that the desirable aroma of the powder derived from legumes and / or grains is retained to some extent. 2: The desirable aroma of the powder derived from legumes and / or grains is not well retained, which is undesirable. 1: The desirable aroma of the powder derived from legumes and / or grains is hardly retained, which is highly undesirable.

[0267] • Evaluation criteria for "Overall Rating": The balance of aromas from the legume and / or grain-derived powders in each composition was evaluated on a five-point scale as follows. Comments were provided regarding "methionol aroma" and "fullness." 5: The balance between suppressing the powdery odor of legumes and / or grains and retaining the desirable aroma is excellent, resulting in very high quality. 4: It has a good balance between suppressing the powdery odor of legumes and / or grains and retaining a desirable aroma, resulting in superior quality. 3: The balance between suppressing the powdery odor of legumes and / or grains and retaining a desirable aroma is slightly better, resulting in slightly superior quality. 2: The balance between suppressing the powdery odor of legumes and / or grains and retaining the desirable aroma is somewhat poor, resulting in inferior quality. 1: The balance between suppressing the powdery odor of legumes and / or grains and retaining the desirable aroma is poor, resulting in very low quality.

[0268] Table 8 below shows the results of the sensory evaluation of the puffed compositions for each test example and comparative example obtained using the above procedure. Note that Test Example 18 had slightly poor puffing, and Test Example 19 had slightly poor puffing but was within an acceptable range.

[0269] [Table 8]

[0270] In this invention, the reasons for the favorable results in each test example are thought to be as follows: Specifically, the formation of a starch network creates voids of a particular shape, which makes it easier to retain methionol. In addition, among the amylose contained in the starch (which is thought to be contained in fractions with a molecular weight logarithm between 3.5 and less than 6.5), the proportion of relatively high molecular weight amylose (AUC) 5.0 It is thought that when this value falls below a predetermined value, the aroma components held in the predetermined starch network become more easily volatile. [Industrial applicability]

[0271] According to the present invention, it is possible to provide an excellent puffing composition containing starch derived from legumes and / or grains, in which the powdery odor derived from the powder of legumes and grains is suppressed, while the pleasant aroma of such powder is retained, and this composition has extremely high utility in the food industry.

Claims

1. A puffing composition containing starch derived from legumes and / or grains, and satisfying the following conditions (1) to (5). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry weight moisture content is less than 150% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) When at least one frozen section A of composition obtained under the following [Condition A] is observed, the following (a) is satisfied. (a) Area of ​​10,000 μm relative to the area of ​​the cross-sectional image of the composition ２ In the above-mentioned void areas, the ratio of the weighted average area to the weighted average perimeter (weighted average area / weighted average perimeter) is between 100 and 10000. [Condition A] The composition is frozen at -25°C, and the frozen composition is cut along a certain cross-section A to obtain a frozen composition section A. (5) The ratio of value α to value β (value α / value β) is 0.3 or greater and 5000 or less. Value α: Wet mass content of methionol in the composition (ppb) Value β: The molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure b] below under the following [Condition B] below, in the range of molecular weight logarithm between 3.5 and less than 6.

5. ３．５－６．５ In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve. ５．０ " (He said.) [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to procedure b 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 puffing composition according to claim 1, wherein the content of legume-derived starch is 5% by mass or more.

3. The puffing composition according to claim 1 or 2, wherein the legume is one or more selected from the genera of pea, kidney bean, pigeon pea, cowpea, broad bean, chickpea, and lentil.

4. The puffing composition according to claim 1 or 2, wherein the starch content of the legumes is 3% by mass or more.

5. When the frozen section A of the composition is observed, the area of ​​the cross-sectional image of the composition is 10,000 μm². ２ The expanded composition according to claim 1 or 2, wherein the total void area ratio of the superstructure is greater than 1.0%.

6. The expanded composition according to claim 1 or 2, wherein, when the frozen section A of the composition is observed, the ratio of the total void area with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more to the cross-sectional image area of ​​the composition is greater than 0.002%.

7. The expanded composition according to claim 1 or 2, wherein the frozen composition section A is a frozen composition section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition.

8. The expanded composition according to claim 1 or 2, wherein the composition frozen section A comprises a composition frozen section A1 obtained with respect to a cross-section A1 perpendicular to the longitudinal direction of the composition, and a composition frozen section A2 obtained with respect to a cross-section A2 parallel to the longitudinal direction of the composition.

9. The molecular weight distribution curve (MWDC) ３．５－６．５ In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (AUC) ５．０ The puffed composition according to claim 1 or 2, wherein the amount of ) is 1% or more and 70% or less.

10. The swelling composition according to claim 1 or 2, wherein the methionol content is 0.01 ppb or more and 50,000 ppb or less on a wet mass basis.

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

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

13. A method for producing an expanded composition, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains starch derived from legumes and / or grains and satisfies the following (1) to (5). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry weight moisture content is greater than 50% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The methionol content is 0.1 ppb or more and 50,000 ppb or less on a wet mass basis. (5) The degree of gelatinization is 97% by mass or less. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the ratio of the value α to the value β of the composition, which is value α / value β, increases by 20% by mass or more and 5000% by mass or less, and the dry weight moisture content decreases by 5% by mass or more and 100% by mass or less. Value α: Wet mass content of methionol in the composition (ppb) Value β: The molecular weight distribution curve (hereinafter referred to as "MWDC" ３．５－６．５ ") in the range where the logarithm of the molecular weight is 3.5 or more and less than 6.5, obtained by analyzing the components obtained by treating the composition according to the following [Procedure b] under the following [Condition B]. ５．０ The ratio of the area under the curve in the interval where the logarithm of the molecular weight is 5.0 or more and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC" [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to procedure b 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.

14. The leavening composition according to claim 13, wherein the dough composition contains 5% by mass or more of legume-derived starch.

15. The puffing composition according to claim 13 or 14, wherein the legume is one or more selected from the genera of pea, kidney bean, pigeon pea, cowpea, broad bean, chickpea, and lentil.

16. The puffing composition according to claim 13 or 14, wherein the starch content of the legumes is 3% by mass or more.

17. The manufacturing method according to claim 13 or 14, wherein the AUC 5.0 decreases by 5% or more before and after the heat treatment in step (ii).

18. The molecular weight distribution curve MWDC obtained by analyzing the components obtained by processing according to [Procedure b] under [Condition B] in the range of molecular weight logarithm between 3.5 and 8.

0. ３．５－８．０ The manufacturing method according to claim 13 or 14, wherein the ratio of the area under the curve in the interval of the molecular weight logarithm between 3.5 and less than 5.0 (AUC3.5) increases by 5% or more before and after the heat treatment in step (ii).

19. When observing at least one frozen section A of composition obtained under the following [Condition A] before and after the heat treatment in step (ii), an area of ​​10,000 μm² was observed. ２ The manufacturing method according to claim 13 or 14, wherein the ratio of the area-weighted average (weighted average area / weighted average perimeter) to the perimeter-weighted average in the above-mentioned voids increases by 5% or more. [Condition A] The composition is frozen at -25°C, and the frozen composition is cut along a certain cross-section A to obtain a frozen composition section A.

20. The manufacturing method according to claim 19, wherein, when the frozen section A of the composition is observed before and after the heat treatment in step (ii), the total area of ​​voids with an aspect ratio of 3.5 or more and a circularity coefficient of 0.3 or more with respect to the cross-sectional image area of ​​the composition increases by 50% or more.

21. The manufacturing method according to claim 13 or 14, wherein the ratio of [value δ] / [value γ] when the dough composition of step (i) is measured by the following method c is 0.1 or greater. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min.

22. When a 6% suspension of the dough composition from step (i) is observed, the starch granule structure observed is 10 granules / mm². ２ The manufacturing method according to claim 13 or 14.

23. The manufacturing method according to claim 13 or 14, wherein the dough composition of step (i) contains dietary fiber localization sites in legumes and / or grains.

24. The method for producing the product according to claim 13 or 14, comprising incorporating legumes and / or grains having a PDI (protein dispersibility index) value of less than 55% by mass into the composition in step (i) and / or step (ii).

25. The manufacturing method according to claim 13 or 14, wherein step (ii) includes the steps (ii-a) and (ii-b) below. (ii-a) A step in which the dough composition from step (i) is fermented with yeast. (ii-b) A step in which the composition after yeast fermentation in step (ii-a) is heat-treated.

26. The manufacturing method according to claim 13 or 14, wherein step (ii) includes the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) A step in which the composition after mixing in step (ii-2a) is heat-treated.

27. A food pulverized material for use in preparing a dough composition in step (i) of the manufacturing method according to any one of claims 13 or 14, the food pulverized material containing starch derived from legumes and / or grains, and satisfying the following (1) to (7). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry weight moisture content is less than 25% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The degree of starch gelatinization is less than 50% by mass. (5) The specific surface area per unit volume after ultrasonic treatment is 0.10 m². ２ It is 1 mL or more. (6) When the food pulverized material is measured by the following method c, the ratio of [value δ] / [value γ] is 0.1 or greater. [Value γ]: Viscosity at breakdown (cP) during the heating stage (a1). [Value δ]: Peak viscosity (cP) during the heating stage (a1). <Method c> Using a rapid viscometer, prepare 32 g of a 22% by mass aqueous slurry of the pulverized composition, and measure the sample using the rapid viscometer according to the following steps (a1) and (a2). (a1) A heating step in which the sample to be measured is heated from 50°C to 95°C at a heating rate of 6°C / min and held for 3 minutes. (a2) A cooling stage in which the temperature is reduced from 95°C to 50°C at a rate of 6°C / min. (7) When a 6% suspension of ground food material is observed, the starch granule structure observed is 10 granules / mm ２ That's all.

28. The food pulverized product according to claim 27, wherein the legume is one or more species selected from the genera of pea, kidney bean, pigeon pea, cowpea, broad bean, chickpea, and lentil.

29. The food pulverized product according to claim 27, wherein the starch content of the legumes is 3% by mass or more.

30. A method for improving the aroma volatility of a puffed composition during storage at room temperature, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition containing starch derived from legumes and / or grains that satisfies all of the following conditions (1) to (5). (1) The starch content is 3% by mass or more on a wet mass basis. (2) The dry weight moisture content is greater than 60% by mass. (3) The dietary fiber content is 3.0% by mass or more on a wet mass basis. (4) The methionol content is 0.1 ppb or more and 50,000 ppb or less on a wet mass basis. (5) The degree of gelatinization is 97% by mass or less. (ii) A step in which the dough composition of step (i) is expanded by heat treatment, wherein the ratio of the value α to the value β of the composition, which is value α / value β, increases by 20% by mass or more and 5000% by mass or less, and the dry weight moisture content decreases by 5% by mass or more and 100% by mass or less. Value α: Wet mass content of methionol in the composition (ppb) Value β: The molecular weight distribution curve (hereinafter referred to as "MWDC") obtained by analyzing the components obtained by treating the composition according to [Procedure b] below under the following [Condition B] below, in the range of molecular weight logarithm between 3.5 and less than 6.

5. ３．５－６．５ In this context, the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve (hereinafter referred to as "AUC") is the ratio of the area under the curve in the interval between molecular weight logarithms of 5.0 and less than 6.5 to the total area under the curve. ５．０ " (He said.) [Procedure b] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition B] Dissolve 0.30% by mass of the component obtained by treatment according to procedure b 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.

31. The method according to claim 30, wherein the dough composition contains 5% by mass or more of legume-derived starch.

32. The method according to claim 30, wherein the legume is one or more species selected from the genera of pea, kidney bean, pigeon bean, cowpea, broad bean, chickpea, and lentil.

33. The method according to claim 30, wherein the starch content of the legumes is 3% by mass or more.

34. The method according to claim 30, wherein step (ii) includes the steps (ii-a) and (ii-b) below. (ii-a) A step in which the dough composition from step (i) is fermented with yeast. (ii-b) A step in which the composition after yeast fermentation in step (ii-a) is heat-treated.

35. The method according to claim 30, wherein step (ii) includes the steps (ii-2a) and (ii-2b) below. (ii-2a) A step of mixing bubbles and / or leavening agents into the dough composition of step (i). (ii-2b) A step in which the composition after mixing in step (ii-2a) is heat-treated.

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