Frozen solid food composition and method for producing same

Abstract

Provided is a method for producing a frozen solid food composition containing starch derived from an edible plant, the method including the following steps (i) to (iv). (i) A step for preparing an aqueous medium. (ii) A step for preparing a basic solid composition satisfying the following (1) to (5).　(1) Dietary fiber content is not less than 3.0 mass% in terms of wet mass.　(2) Starch content is not less than 10.0 mass% in terms of wet mass.　(3) Protein content is not less than 3.0 mass% in terms of wet mass.　(4) Wet basis water content is less than 50 mass%.　(5) The degree of gelatinization of the starch is not less than 40 mass%.　(6) The following relationships (a) and / or (b) are satisfied.　(a) 300 pieces / mm2 or less of starch grain structures are observed in a 6 mass% suspension of a pulverized product of the composition.　(b) The gelatinization peak temperature is below 120°C as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min. (iii) A step for immersing the basic solid composition of step (ii) in the aqueous medium of step (i) to give a solid composition. (iv) A step for freezing the solid composition so that the temperature thereof is below 0°C.

Description

Frozen solid food composition and method for producing the same

[0001] The present invention relates to a frozen solid food composition containing starch derived from an edible plant and a method for producing the same.

[0002] Solid compositions such as noodles containing starch as a primary component have been widely known. Traditionally, starches derived from wheat or rice have been the primary raw starch for such solid compositions. Recently, with the diversification of dietary habits, attempts have been made to provide such solid compositions together with a liquid seasoning as frozen products. For example, Patent Document 2 describes a containerized frozen product containing cooked noodles with a water content of 9 to 15% by mass and a liquid seasoning, and also describes an example in which cooked noodles and a liquid seasoning are frozen together (Production Example 20). Furthermore, solid compositions containing bean-derived starch as a primary component, such as those described in Patent Document 2, have been developed in recent years, and there is a growing demand for these compositions as frozen foods.

[0003] International Publication No. 2022 / 176881 Patent No. 6792308

[0004] However, it is difficult to adjust the freezing conditions for such starch-containing solid compositions, and simply freezing them means that the components tend to stick together when cooked, and it is also difficult to adjust the texture.

[0005] The present invention has been made in consideration of the above-mentioned problems, and aims to provide a technology that can prevent components of a frozen composition from sticking together when cooked by heating, and can also improve the texture of a solid food composition.

[0006] Note that the description of these problems does not preclude the existence of other problems. Note that one embodiment of the present invention does not necessarily solve all of these problems. Note that problems other than these can be extracted from the description in the specification, drawings, and claims.

[0007] As a result of extensive research, the inventors have discovered that by immersing a basic solid composition containing starch derived from edible plants (particularly pulses and / or cereals) in which the dietary fiber content, starch content, protein content, wet base moisture content, and starch gelatinization degree are adjusted to fall within predetermined ranges, and the number of predetermined starch granule structures is adjusted to be equal to or less than a predetermined value and / or the peak gelatinization temperature is adjusted to be less than a predetermined value, in an aqueous medium to form a solid composition, and then freezing the composition, it is possible to produce a frozen solid food composition that is less prone to sticking on the surface and has an excellent texture, and have completed the present invention.

[0008] That is, the gist of the present invention relates to, for example, the following: [Item 1] A method for producing a frozen solid food composition containing starch derived from an edible plant, the method comprising the following steps (i) to (iv): (i) preparing an aqueous medium, (ii) preparing a basic solid composition satisfying the following (1) to (5), (1) the dietary fiber content is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, calculated on a wet mass basis, and the upper limit is not particularly limited, but is, for example, 40% by mass or less, or 30% by mass or less. (2) The starch content is 10.0% 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, calculated as wet mass. The upper limit is not particularly limited, but is, for example, 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (3) The protein content is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, in terms of wet mass; the upper limit is not particularly limited, but is, for example, 40% by mass or less, or 30% by mass or less. (4) The wet basis moisture content is less than 50% by mass, or less than 48% by mass, or less than 46% by mass, or less than 43% by mass, or less than 40% by mass. The lower limit is not particularly limited, but for example, 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more. (5) The degree of gelatinization of the starch is 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 for example, 100% by mass or less. (6) The following (a) and / or (b) are satisfied:(a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 / mm. ２ or less, or 250 pieces / mm ２ or less, or 200 pieces / mm ２ or less, or 150 pieces / mm ２ or less, or 100 pieces / mm ２ or less, or 50 pieces / mm ２ or less, or 30 pieces / mm ２ or less, or 10 pieces / mm ２ or less, or 0 pieces / mm ２(b) A 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, and the gelatinization peak temperature is less than 120°C, or 115°C or less, or 110°C or less, or 105°C or less, or 100°C or less, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, and the lower limit is not particularly limited, but is, for example, 50°C or more, or 55°C or more, or 60°C or more. (iii) A step of immersing the basic solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition. (iv) A step of freezing the solid composition to a temperature below 0°C, or -5°C or lower, or -10°C or lower, and although the lower limit is not particularly limited, for example, -80°C or higher, or -70°C or higher, or -60°C or higher, or -50°C or higher. [Item 2] The manufacturing method according to Item 1, wherein the aqueous medium in step (i) is a basal seasoning liquid. [Item 3] The manufacturing method according to Item 2, wherein the sodium chloride content of the basal seasoning liquid in step (i) is 10.0% by mass or less, or 9.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less, and although the lower limit is not particularly limited, for example, 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more. [Item 4] The manufacturing method according to Item 2 or 3, wherein the oil / fat content of the basal seasoning liquid in step (i) is 10.0% by mass or less, or 9.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less, and the lower limit is not particularly limited, but is, for example, 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more. [Item 5] The manufacturing method according to any one of Items 1 to 4, wherein the aqueous medium in step (i) comprises pure water and / or ultrapure water. [Item 6] The manufacturing method according to any one of Items 1 to 5, wherein the solid composition is frozen together with the aqueous medium during the freezing treatment in step (iv).[Item 7] The manufacturing method according to any one of Items 1 to 5, wherein after the immersion treatment in step (iii), the solid composition is separated from the aqueous medium and subjected to the freezing treatment in step (iv). [Item 8] The manufacturing method according to any one of Items 1 to 7, wherein the average temperature during the immersion treatment in step (iii) is 60°C or less, or 55°C or less, or 50°C or less, and the lower limit is not particularly limited, but for example, 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more. [Item 9] The manufacturing method according to any one of Items 1 to 8, wherein during the immersion treatment in step (iii), the immersion treatment is carried out in a temperature range of 10°C or less for 10 minutes or more, or 20 minutes or more, or 30 minutes or more, and the lower limit is not particularly limited, but for example, 10 hours or less, or 5 hours or less. [Item 10] The method according to any one of items 1 to 9, wherein during the immersion treatment in step (iii), the average temperature at which the wet basis moisture content of the solid composition is 20% by mass or more is 60° C. or less, or 55° C. or less, or 50° C. or less, and the lower limit is not particularly limited, but for example, 0° C. or more, or 5° C. or more, or 10° C. or more, or 15° C. or more. [Item 11] The method according to any one of items 1 to 10, wherein after the immersion treatment in step (iii), the ratio of the water absorption amount to the maximum moisture content of the solid composition is 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, and the upper limit is not particularly limited, but for example, 100% by mass or less, or 95% by mass or less, or 90% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less. [Item 12] The method according to any one of Items 1 to 11, wherein after the soaking treatment in step (iii), the salt concentration of the solid composition is 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less, calculated as a wet mass, and the lower limit is not particularly limited, but for example, 0% by mass or more, or 0.001% by mass or more, or 0.01% by mass or more. [Item 13] The method according to any one of Items 1 to 12, wherein the rate of decrease in the gelatinization degree of the starch in the solid composition before and after the soaking treatment in step (iii) and the freezing treatment in step (iv) is 2% by mass or more, or 3% by mass or more, or 4% by mass or more, and the upper limit is not particularly limited, but for example, 60% by mass or less, or 55% by mass or less, or 50% by mass or less.[Item 14] The method according to any one of Items 1 to 13, wherein the crystallinity increase rate of the solid composition before and after the immersion treatment in step (iii) and the freezing treatment in step (iv) obtained under the following [Condition A] is 2% or more, or 3% or more, or 4% or more, or 5% 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 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more, and the upper limit is not particularly limited, but is, for example, 100% or less, or 98% or less. [Condition A] The composition is dried to a wet-basis moisture content of 10% by mass, pulverized, and the fraction with an opening size of 43 μm or more is removed. The powdered composition is subjected to X-ray diffraction analysis to determine the peak intensity of the diffracted X-ray peak detected at a diffraction angle 2θ of 16 degrees (deg) to 18 degrees (deg). [Item 15] The method according to any one of Items 1 to 14, wherein, after the freezing treatment in step (iv), the wet basis moisture content of the solid composition is 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more, or 24% by mass or more, with no particular upper limit, for example, 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less. [Item 16] The method according to any one of Items 1 to 15, wherein, after the freezing treatment in step (iv), the degree of gelatinization of the starch in the solid composition is 99% by mass or less, or 95% by mass or less, or 90% by mass or less, or 85% by mass or less, or 80% by mass or less, with no particular lower limit, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more. [Item 17] The manufacturing method according to any one of Items 1 to 16, wherein the composition contains an edible plant. [Item 18] The manufacturing method according to Item 17, wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 95% by mass or more, calculated on a dry mass basis, and the upper limit is not particularly limited, but is, for example, 100% by mass or 100% by mass or less. [Item 19] The manufacturing method according to any one of Items 1 to 18, wherein the edible plant is a pulse and / or a cereal.[Item 20] The manufacturing method according to Item 19, wherein the pulses are one or more pulses selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. [Item 21] The manufacturing method according to Item 19 or 20, wherein the cereals are one or more selected from foxtail millet, barnyard millet, common millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. [Item 22] A frozen solid food composition manufactured by the manufacturing method according to any one of Items 1 to 21. [Item 23] A frozen solid food composition containing starch derived from an edible plant and satisfying all of the following (1) to (6): (1) The dietary fiber content is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, in terms of wet mass, with no particular upper limit, for example, 40% by mass or less, or 30% by mass or less. (2) The starch content is 10.0% 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, in terms of wet mass, with no particular upper limit, for example, 80% by mass or less, or 75% by mass or less, or 70% by mass or less. (3) The protein content is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, in terms of wet mass; the upper limit is not particularly limited, but is, for example, 40% by mass or less, or 30% by mass or less. (4) The wet basis moisture content is 10% by mass or more, or 12% by mass or more, or 14% by mass or more, or 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more, or 24% by mass or more, and is 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less.(5) The degree of gelatinization of the starch is 88% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less, and the upper limit is not particularly limited, but is, for example, 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. (6) The following (a) and / or (b) are satisfied: (a) When a 6% by mass suspension of the pulverized product of the composition is observed, the number of starch granule structures observed is 300 / mm. ２ or less, or 250 pieces / mm ２ or less, or 200 pieces / mm ２ or less, or 150 pieces / mm ２ or less, or 100 pieces / mm ２ or less, or 50 pieces / mm ２ or less, or 30 pieces / mm ２ or less, or 10 pieces / mm ２ or less, or 0 pieces / mm ２(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C, or 115°C or less, or 110°C or less, or 105°C or less, or 100°C or less, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, and the lower limit is not particularly limited, but is, for example, 50°C or more, or 55°C or more, or 60°C or more. [Item 24] The frozen solid food composition according to Item 22 or 23, which is to be eaten after thawing and / or heating. [Item 25] The frozen solid food composition according to any one of Items 22 to 24, which is to be eaten after immersion in a seasoning liquid. [Item 26] The frozen solid food composition according to any one of Items 22 to 25, wherein the edible plant is a pulse and / or a cereal. [Item 27] ​​The frozen solid food composition according to any one of Items 22 to 26, wherein the solid food composition contains beans and / or miscellaneous grains in an amount of 1% by mass or 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, and the upper limit is not particularly limited, for example, 100% by mass or 100% by mass or less.

[0009] According to the present invention, it is possible to produce a frozen solid food composition containing starch derived from edible plants (especially beans and / or cereals), which has reduced surface sticking properties and an excellent texture.

[0010] FIG. 1 is a schematic diagram illustrating two embodiments of the production method of the present invention, namely, (A) an embodiment in which a solid composition immersed in an aqueous medium (e.g., a seasoning liquid) is frozen as is, and (B) an embodiment in which the aqueous medium is removed after immersion and only the solid composition is frozen.

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

[0012] In this disclosure, "wet mass equivalent" (sometimes simply referred to as "wet mass basis") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample, including moisture, as the denominator and the mass of the target component in the sample as the numerator. In this disclosure, "dry mass equivalent" (sometimes simply referred to as "dry mass basis") refers to the content ratio of a target component in a sample, calculated using the dry mass of the sample excluding moisture as the denominator and the mass of the target component in the sample as the numerator. In addition, in the definition of percentages in this invention, when simply stated as "mass %" without any particular specification, it refers to the percentage in "wet mass equivalent".

[0013] In the present invention, "dry weight moisture content" refers to the ratio of the total amount of moisture derived from the ingredients of the composition of the present invention and any additional moisture to the total amount of solids. This value is measured by heating to 90°C using a vacuum heating method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has been brought to a constant weight, weighed (W1), and placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure, with the lid off or with the mouth open. The door is closed, the vacuum pump is activated, and the sample is dried at the predetermined reduced pressure for a certain period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to atmospheric pressure, the container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the moisture content (dry weight moisture content) (% by mass) is calculated using the following formula: The wet standard moisture content (mass%) is (W １ -W ２ ) / (W １ -W ０ ) can be calculated by

[0014] In this specification, when multiple upper and / or lower limits are indicated for a numerical range, even if not otherwise specified, it is assumed that the numerical range is directly described by combining at least the maximum value of the upper limit and the minimum value of the lower limit, and furthermore, all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are included in one embodiment of the present invention. Also, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower and upper limits. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit and upper limit can be selected and connected by "to".

[0015] [I. Method for Producing a Frozen Solid Food Composition] <Summary> One aspect of the present invention provides a method for producing a frozen solid food composition containing starch derived from an edible plant (particularly pulses and / or cereals), the method comprising the following steps (i) to (iv) (hereinafter referred to as the "production method of the present invention"). (i) Preparing an aqueous medium. (ii) Preparing a basic solid composition that satisfies certain characteristics described below. (iii) Immersing the basic solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition. (iv) Freezing the solid composition so that its temperature is below 0°C.

[0016] The main aspects of the manufacturing method of the present invention can be divided into two aspects (A) and (B) shown in FIG. 1 based on the manufacturing method, although there is no limitation thereto.

[0017] (A) Simultaneous freezing mode: A mode in which a frozen solid food composition is produced by immersing a base solid composition in an aqueous medium to form a solid composition, and then freezing the solid composition as is. The frozen solid food composition of mode (A) is provided in a state in which it is immersed in an aqueous medium and frozen together. When consuming the frozen solid food composition of mode (A), the frozen solid food composition immersed in the aqueous medium can be thawed and heated to provide the solid food composition for consumption. In particular, as shown in FIG. 1(A), when a base seasoning, which is a seasoning precursor, is used as the aqueous medium, the frozen solid food composition is provided in a state in which it is immersed in the frozen seasoning and frozen together. By thawing and heating this frozen solid food composition together with the frozen seasoning, the solid food composition immersed in the seasoning can be provided for consumption.

[0018] (B) Individually frozen mode: A mode in which a frozen solid food composition is produced by immersing a basic solid composition in an aqueous medium to form a solid composition, then removing the aqueous medium and freezing only the solid composition. The frozen solid food composition according to mode (B) is separated from the aqueous medium after immersion and served in a frozen state. When consuming the frozen solid food composition according to mode (B), the solid food composition can be served in a state not immersed in seasoning by simply thawing and heating it. Alternatively, the solid food composition can be served in a state in which it is contained in seasoning by thawing and heating it and using it together with a separately prepared seasoning liquid, or by thawing and heating it together with a separately prepared frozen seasoning liquid.

[0019] Both modes (A) and (B) have in common the fact that a frozen solid food composition is obtained by soaking a base solid composition in an aqueous medium and freezing the resulting solid composition. In the following description, the commonalities between modes (A) and (B) will be summarized, and then the characteristics of each mode will be described. However, the production method of the present invention is not limited to modes (A) and (B), and can be carried out in any mode as long as a frozen solid food composition containing starch derived from an edible plant (particularly pulses and / or cereals) is obtained as a result of carrying out the steps (i) to (iv) described above.

[0020] <Step (i): Preparation of Aqueous Medium> In this step, an aqueous medium is prepared. In the present disclosure, an "aqueous medium" refers to a medium consisting of a liquid containing water as a main component. The lower limit of the water content of the aqueous medium is, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more, and the upper limit is not particularly limited, but can be, for example, 100% by mass or 100% by mass or less. Examples of aqueous media include, but are not limited to, water or a seasoning liquid containing water as a main component.

[0021] The aqueous medium may contain pure water and / or ultrapure water as water. When the aqueous medium contains pure water and / or ultrapure water, the total weight thereof may be 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass relative to the total weight of the water blended. Furthermore, the total weight of the pure water and / or ultrapure water relative to the total water weight of the aqueous medium may satisfy the above-mentioned requirements. In the present disclosure, "pure water" refers to water with few impurities. In the present disclosure, "ultrapure water" refers to water with fewer impurities than pure water and a resistivity of 18 MΩ cm or more. There are no particular limitations on the purification method for the pure water and ultrapure water used in the present invention. For example, the pure water and ultrapure water can be obtained by removing impurities from water containing impurities, such as tap water or well water, using a reverse osmosis membrane, ion exchange resin, distillation, or the like.

[0022] According to one embodiment, a basic seasoning liquid can be used as the aqueous medium. In the present disclosure, the term "basic seasoning liquid" refers to a precursor of the seasoning liquid of the present invention, a composition that becomes a seasoning liquid after soaking, freezing, and thawing / heating. According to one embodiment, the basic seasoning liquid may be used as the aqueous medium as is. In this case, the frozen seasoning liquid obtained through the soaking in step (iii) and freezing in step (iv) can be thawed and heated at the time of consumption to produce a seasoning liquid. According to one embodiment, the basic seasoning liquid may be diluted and used as the aqueous medium. In this case, the frozen diluted seasoning liquid obtained through the soaking in step (iii) and freezing in step (iv) can be thawed, heated, and concentrated (for example, by heating and boiling the seasoning liquid) at the time of consumption to produce a seasoning liquid. Furthermore, according to one embodiment, a concentrated basic seasoning liquid may be used as the aqueous medium. In this case, the frozen concentrated seasoning liquid obtained through the soaking in step (iii) and freezing in step (iv) can be thawed, heated, and diluted with a medium such as water at the time of consumption to produce a seasoning liquid.

[0023] The sodium chloride content of the basic seasoning liquid is preferably within a predetermined range. Specifically, by setting the upper limit of the sodium chloride content of the basic seasoning liquid to a predetermined value or less, moisture migration into the basic solid composition occurs rapidly, accelerating starch retrogradation in the composition, resulting in a composition with high suitability for cooking in a frozen state, which is preferable. Specifically, the content may be 0.1% by mass or more and 10% by mass or less. More specifically, the upper limit is not particularly limited, but may be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but may be, for example, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. Furthermore, the sodium chloride content of the aqueous medium may satisfy the above-mentioned specification. Alternatively, a basic seasoning liquid may be used that is concentrated so that the sodium chloride content of the aqueous medium satisfies the above-mentioned requirement.

[0024] The fat content of the basic seasoning liquid is preferably within a predetermined range. Specifically, by setting the upper limit of the fat content of the basic seasoning liquid to a predetermined value or higher, moisture migration into the basic solid composition occurs rapidly, accelerating starch retrogradation in the composition, resulting in a composition with high suitability for cooking in a frozen state. Specifically, the content may be 0.1% by mass or more and 10% by mass or less. More specifically, the upper limit is not particularly limited, but can be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The lower limit is also not particularly limited, but can be, for example, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 1.0% by mass or more, 1.5% by mass or more, or 1.8% by mass or more.

[0025] <Step (ii): Preparation of base solid composition> In this step, a base solid composition is prepared. In the present disclosure, the term "base solid composition" refers to a precursor of the frozen solid food composition of the present invention, which becomes the frozen solid food composition of the present invention after being immersed in an aqueous medium in step (iii) and then frozen in step (iv).

[0026] Dietary Fiber Content of Basic Solid Composition The dietary fiber content of the basic solid composition, calculated on a wet mass basis, is generally 3.0% by mass or more, and although not subject to any upper limit, can be, for example, 40% by mass or less. More specifically, the lower limit is generally 3.0% by mass or more. It is preferably 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, or 9.0% by mass or more, and particularly preferably 10% by mass or more. Although not subject to any upper limit, it can be, for example, generally 40% by mass or less, or 30% by mass or less.

[0027] In addition, it is preferable that the above-mentioned dietary fiber regulations are also satisfied for soluble dietary fiber and / or insoluble dietary fiber. That is, the wet mass equivalent ratio of soluble dietary fiber and / or insoluble dietary fiber in the basic solid composition can be, for example, usually in the range of 3.0 mass% to 40 mass%. More specifically, the lower limit is usually 3.0 mass% or more, particularly 4.0 mass% or more, or 5.0 mass% or more, or 6.0 mass% or more, or 7.0 mass% or more, or 8.0 mass% or more, or 9.0 mass% or more, particularly 10 mass% or more. The upper limit is not particularly limited, but can be, for example, usually 40 mass% or less, or 30 mass% or less.

[0028] Furthermore, it is preferable that the dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber) derived from edible plants (particularly pulses and / or millet) satisfies the above-mentioned requirements. That is, the wet mass equivalent ratio of dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber) derived from edible plants (particularly pulses and / or millet) in the basic solid composition can be, for example, typically in the range of 3.0% to 40% by mass. More specifically, the lower limit is typically 3.0% by mass or more, particularly 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, and particularly preferably 10% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less.

[0029] Starch Content of the Basic Solid Composition The starch content of the basic solid composition, calculated on a wet mass basis, has a lower limit of typically 10.0% by mass or more, and an upper limit of, but not limited to, for example, 80% by mass or less. More specifically, the lower limit is typically 10.0% by mass or more. It is preferably 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, and particularly preferably 50% by mass or more. The upper limit is not particularly limited, but may be, for example, typically 80% by mass or less, or 75% by mass or less, or 70% by mass or less. It is also preferred that the starch derived from an edible plant (particularly pulses and / or cereals) satisfies the above-mentioned requirements.

[0030] The basic solid composition contains starch derived from at least an edible plant (particularly, pulses and / or millet). That is, the basic solid composition contains starch derived from an edible plant (particularly, at least one or both of pulse-derived starch and millet-derived starch). Pulses and millet will be described in detail later.

[0031] The basic solid composition contains starch derived from edible plants. That is, in addition to starch derived from pulses and / or millet, other starches may be included. Examples of other starches include starches derived from edible plants other than pulses and / or millet, and synthetic starches, with starch derived from edible plants being preferred. However, the ratio of starch derived from edible plants (particularly pulses and / or millet) to the total starch content in the solid composition is preferably in the range of, for example, 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. When the content of starch derived from edible plants (particularly pulses and / or millet) in the basal solid composition is equal to or greater than the predetermined value, the texture (e.g., the elasticity of noodles like freshly made pasta) may be maintained even after a certain period of time (e.g., 3 days or more) has passed during storage at room temperature. Furthermore, the ratio of the edible plant-derived starch content to the total starch content in the basal solid composition may satisfy the above-mentioned ratio, the ratio of the pulse-derived starch content may satisfy the above-mentioned ratio, the ratio of the millet-derived starch content may satisfy the above-mentioned ratio, or the ratio of the total content of pulse-derived starch and millet-derived starch may satisfy the above-mentioned ratio.

[0032] The total starch content (including starch derived from beans and / or cereals and other starches) in the basic solid composition is not limited, but is preferably in the range of, for example, 30% by mass or more and 100% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is preferably, for example, 30% by mass or more, or 35% by mass or more. The upper limit is not particularly limited and is usually 100% by mass or less, but can be, for example, 90% by mass or less, 80% by mass or less, or 70% by mass or less.

[0033] The starch in the basal solid composition may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state contained in an edible plant. Specifically, the ratio of the starch content incorporated into the basal solid composition in a state contained in an edible plant to the total starch content of the entire basal solid composition is preferably in the range of, for example, 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, and preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. When the starch content incorporated into the basal solid composition in a state contained in an edible plant is equal to or greater than the predetermined value, texture (e.g., the elasticity of noodles like freshly made pasta) may be maintained.

[0034] In particular, the starch in the basic solid composition is preferably incorporated into the composition in a state where it is contained in an edible plant (particularly, legumes and / or cereals). Specifically, the ratio of the starch content incorporated in a state where it is contained in an edible plant (particularly, legumes and / or cereals) to the total starch content of the entire basic solid composition is preferably, for example, in the range of 30% by mass or more and 100% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is usually 30% by mass or more, preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 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 less. In the basic solid composition, if the starch contained in edible plants (particularly beans and / or cereals) is blended at or above the specified value, the texture (for example, the elasticity of noodles like freshly made pasta) may be maintained.

[0035] Furthermore, when starch is incorporated into the basic solid composition in the form of starch contained in an edible plant (particularly pulses and / or millet), it is preferable that the basic solid composition further contains a micronized product of a localized insoluble dietary fiber portion of an edible plant (particularly pulses and / or millet) having a size specified in the "particle size of an edible plant (localized insoluble dietary fiber portion)", and it is preferable that the localized insoluble dietary fiber portion is the localized insoluble dietary fiber portion of oats or millet. In particular, it is preferable that the localized insoluble dietary fiber portion is the localized insoluble dietary fiber portion of mature pulses, and it is further preferable that the localized insoluble dietary fiber portion is the localized insoluble dietary fiber portion of peas (for example, the thin seed coat (sometimes called "hull") or sheath (sometimes called "pod") attached to the edible part of pulses). It is also preferable to contain both a micronized product of a localized insoluble dietary fiber portion of the same type of edible plant (particularly pulses and / or millet) and starch derived from the edible plant (particularly pulses and / or millet). The micronized product of the localized insoluble dietary fiber portion may be obtained by separating the localized insoluble dietary fiber portion from a food material and then micronizing it, and then the micronized product may be contained in the basic solid composition. Alternatively, the micronized product may be obtained by micronizing an insoluble dietary fiber-containing food material containing the localized insoluble dietary fiber portion and then micronizing it, and then the basic solid composition may contain the micronized product.

[0036] According to one embodiment, the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) in the basic solid composition is preferably within a predetermined range. Specifically, the ratio of the total content of starch derived from rice, wheat, and / or barley (preferably wheat and / or barley) to the total starch content of the entire basic solid composition is preferably, for example, 0% by mass or more and 10% by mass or less. More specifically, the upper limit of this ratio is typically 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. It is particularly desirable that the starch is substantially absent (specifically, a content of less than 1 ppm, which is the lower limit of a commonly used measurement method) or absent. Meanwhile, the lower limit of this ratio is not particularly limited, but can typically be 0% by mass or 0% by mass or more.

[0037] The starch content in the composition is measured in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, in accordance with the method of AOAC996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that affect the measurement value. The starch gelatinization degree in the composition is measured using the Glucoamylase II Method (according to the Japan Food Research Laboratories method, partially modified from the Central Customs Analysis Laboratory report: https: / / web.archive.org / web / 20200611054551 / https: / / www.jfrl.or.jp / storage / file / 221.pdf).

[0038] Protein Content of Basic Solid Composition The protein content of the basic solid composition, calculated on a wet mass basis, is typically 3.0% by mass or more, with no upper limit, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 3.0% by mass or more. Among these, the protein content is preferably 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, or 18% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less. It is also preferred that proteins derived from edible plants (particularly pulses and / or cereals) satisfy the above-mentioned requirements.

[0039] Wet Basis Moisture Content of Base Solid Composition The wet basis moisture content of the base solid composition is, for example, typically less than 50% by mass, and although not limited to, the lower limit, can be, for example, 0% by mass or more. More specifically, the upper limit is typically less than 50% by mass. It is particularly preferably, for example, less than 48% by mass, or less than 46% by mass, or less than 43% by mass, or less than 40% by mass. The lower limit is not particularly limited, but can be, for example, 0% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 16% by mass or more, or 18% by mass or more, or 20% by mass or more, or 22% by mass or more.

[0040] Here, the contents of dietary fiber (preferably soluble dietary fiber and / or insoluble dietary fiber), starch, and protein, as well as the moisture content in the basic solid composition, are wet mass equivalent ratios calculated using the mass of the entire basic solid composition in a water-containing state as the denominator and the content of each component as the numerator, and can be adjusted so that the content of each component derived from the edible plants (e.g., beans and / or millet) used as raw materials is equal to or greater than a specified value. That is, in the present invention, the "wet mass equivalent ratio" (sometimes simply referred to as "wet mass basis ratio," "wet mass basis," "wet mass equivalent," or "wet basis") refers to the content ratio of each component, etc., calculated using the wet mass including moisture of the composition or each fraction as the denominator and the content of each target component or target object as the numerator.

[0041] Starch Gelatinization Degree of the Basic Solid Composition It is preferable to use starch that has been highly gelatinized in advance as the starch for the basic solid composition. Specifically, the lower limit of the starch gelatinization degree of the basic solid composition is usually 40% by mass or more, and the upper limit is not limited, but can be, for example, in the range of 100% by mass or less. More specifically, the lower limit is usually 40% by mass or more. Among these, it is preferably 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but is usually 100% by mass or less.

[0042] Furthermore, the starch in the basic solid composition is preferably starch that has been preheated at a certain temperature or higher. For example, in the present invention, the starch contained in the basic solid composition is preferably starch that has been preheated to a maximum temperature of 100°C or higher under moisture conditions with a dry weight moisture content of 25% by mass or higher (or 30% by mass or higher, or 35% by mass or higher, or 40% by mass or higher). More specifically, the starch in the basic solid composition can be, for example, starch that has been preheated typically within a range of 100°C or higher to 200°C or lower. More specifically, the starch in the basic solid composition is preferably starch that has been preheated to a maximum temperature of typically 100°C or higher, or 110°C or higher, or 120°C or higher. The upper limit of the preheating temperature of the starch is not particularly limited, but it can usually be 200°C or lower, or 180°C or lower.

[0043] Furthermore, starch heated at a high temperature under a dry weight moisture content below a certain level during preheating exhibits poor processability due to thermal decomposition. Therefore, it is more preferable that the starch in the basic solid composition be heated at a dry weight moisture content above a certain level. Specifically, the dry weight moisture content of the starch used in the basic solid composition during preheating can be, for example, 40% by mass or more and 200% by mass or less. More specifically, the lower limit is typically 40% by mass or more, preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or 75% by mass or more, and particularly preferably 80% by mass or more. The upper limit is not particularly limited, but can typically be 200% by mass or less, 175% by mass or less, or 150% by mass or less.

[0044] Furthermore, the starch is preferably derived from an edible plant (preferably beans and / or millet), and more preferably starch contained in an edible plant (preferably beans and / or millet). Furthermore, the ratio of the starch content derived from the edible plant (preferably beans and / or millet) to the total starch content of the entire composition can be, for example, in the range of 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is usually 30% by mass or more, preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more, and particularly preferably 100% by mass.

[0045] Starch granule structure of the basic solid composition: One of the characteristics of the basic solid composition is that the number of starch granule structures observed under specific conditions is below a predetermined value. This is preferable because it allows rapid moisture migration into the basic solid food composition, accelerating starch retrogradation in the composition, resulting in a composition that is highly suitable for cooking in a frozen state. Although the mechanism behind this is unclear, it is thought that the disruption of the starch granule structure results in a structure that is less likely to inhibit moisture penetration.

[0046] The starch granule structure is a circular structure with a diameter of approximately 1 to 50 μm in a planar image, which is iodine-stainable. For example, a 6% by mass aqueous suspension of a pulverized composition is prepared by suspending the pulverized composition in water and observing it under a magnified field of view. Specifically, the pulverized composition is sieved through a 150 μm mesh sieve, and 3 mg of the 150 μm-passing composition powder is suspended in 50 μL of water to prepare a 6% by mass suspension of the composition powder. A slide on which this suspension is placed is prepared and observed under polarized light with a phase-contrast microscope, or iodine-stained slides are observed under an optical microscope. The magnification is not limited, but can be, for example, 100x or 200x. If the distribution of starch granule structures in a preparation is uniform, the proportion of starch granule structures in the entire preparation can be estimated by observing a representative field of view. However, if there is a bias in the distribution, a finite number of fields (e.g., two or more, e.g., five or ten) can be observed and the observation results added together to obtain a measurement value for the entire preparation.

[0047] Specifically, the basic solid composition preferably satisfies the following requirements (a) and / or (b) regarding starch granule structure: (a) The starch granule structure observed when a 6% suspension of the pulverized composition is observed is 300 granules / mm ２ (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer (RVA), the gelatinization peak temperature is less than 120°C.

[0048] Regarding the requirement (a), specifically, the composition of the present invention has a structure in which the number of starch granule structures observed under the above conditions is, for example, 0 granules / mm ２ More than 300 pieces / mm ２ More specifically, the number of starch granule structures in the composition of the present invention is usually 300 / mm ２ Below, 250 pieces / mm ２ or less, or 200 pieces / mm ２ or less, or 150 pieces / mm ２ or less, or 100 pieces / mm ２ or less, or 50 pieces / mm２ or less, or 30 pieces / mm ２ or less, or 10 pieces / mm ２ Below, especially 0 pieces / mm ２ It is preferable that:

[0049] With regard to (b) above, the composition of the present invention can have a gelatinization peak temperature of, for example, 50°C or higher and lower than 120°C, as measured by a Rapid Visco Analyzer (RVA) under the conditions described below. More specifically, the upper limit is usually lower than 120°C, and preferably 115°C or lower, or 110°C or lower, or 105°C or lower, or 100°C or lower, or 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or higher, or 55°C or higher, or 60°C or higher. The Rapid Visco Analyzer (RVA) and its measurement conditions will be described later.

[0050] In the present invention, unless otherwise specified, the term "pulverized composition," "pulverized composition," or "pulverized composition" refers to a particle diameter d after ultrasonic treatment, measured in the same manner as the specific surface area per unit volume described below. ５０ and / or d ９０ (Preferably, particle diameter d ５０ and d ９０ The particle diameter d after ultrasonic treatment is 1000 μm or less, or 750 μm or less, or 500 μm or less. ５０ and / or d ９０ (Preferably, particle diameter d ５０ and d ９０ The lower limit of both of these thicknesses is not particularly limited, but is usually preferably 1 μm or more.

[0051] Ingredients for the Basic Solid Composition: The ingredients for the basic solid composition are not particularly limited, but preferably include at least one type of edible plant. The type of edible plant is not particularly limited, but preferably includes at least one type of dried edible plant. The dried edible plant preferably has a dry weight moisture content of less than 25% by mass, less than 20% by mass, or less than 15% by mass. The lower limit is not particularly limited, but can usually be 0% by mass or more. The dried edible plant preferably has a water activity value of 0.85 or less, 0.80 or less, or 0.75 or less. The lower limit is not particularly limited, but can usually be 0.10 or more. The edible plant is preferably pulverized or powdered. Specific edible plants preferably include at least one type of legume and / or millet. However, the ingredients for the basic solid composition are not limited thereto, and edible plants other than legumes or millet, or other ingredients, may be used in combination as long as the various properties described below are satisfied.

[0052] When beans are used as raw materials and / or starch sources for the basic solid composition, the type of beans is not limited, but it is preferable to use mature beans rather than immature seeds (e.g., green peas, which are immature pea seeds, or green soybeans, which are immature soybean seeds). For the same reason, beans whose dry weight moisture content has fallen to a predetermined value or less as they mature are preferred. Specifically, the dry weight moisture content of the beans from which the starch is derived can be, for example, in the range of 0.01% by mass or more and less than 15% by mass. More specifically, the upper limit of this ratio is preferably typically 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 beans is not particularly limited, but can typically be 0.01% by mass or more.

[0053] Edible plants: The edible plants of the present invention may contain an edible plant processed product. The edible plant processed product may be in the form of a liquid, solid, or paste, but is typically contained in the 4-mesh-pass fraction. Thus, the edible plant processed product constitutes part of the liquid seasoning. Furthermore, it is preferable that the majority of the particles of the edible plant processed product (e.g., 80% by mass or more) have a size of 200 mesh on. Specifically, when a liquid seasoning corresponding to the 4-mesh-pass fraction of the food composition of the present invention is further sieved through a 200-mesh sieve, it is preferable that the mass ratio of the fraction that is 200 mesh on (the mass ratio of [edible plant processed product] / [liquid seasoning] described below) is equal to or greater than a predetermined ratio. Details will be described later.

[0054] The type of edible plant is not limited, but according to one embodiment, one or more edible foods selected from grains, potatoes, beans, nuts, vegetables, fruits, and mushrooms can be used. Specific examples of these are listed below.

[0055] The type of grain may be any. Specific examples include, but are not limited to, amaranth, foxtail millet, oats, barley, millet, quinoa, wheat, rice, sugarcane, buckwheat, corn (maize), Job's tears, barnyard millet, fonio, sorghum, etc. Among these, corn is preferred, and sweet corn is particularly preferred.

[0056] The type of tuber may be any. Specific examples include, but are not limited to, Jerusalem artichoke, konjac, sweet potato, taro, water yam, hoopoe, potato, Chinese yam, ginkgo, Chinese yam, Japanese yam, water yam, cassava, yacon, taro, Chinese yam, purple sweet potato, yam, etc. Among these, sweet potato and purple sweet potato are preferred, and sweet potato is particularly preferred.

[0057] Any type of pulse may be used. Specific examples include, but are not limited to, kidney beans, scarlet beans, mung beans, soybeans, peas, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, black beans, chickpeas, lentils, lentils, peanuts, lupins, grass peas, carob, coffee beans, and cocoa beans. Among these, soybeans, peas, and black beans are preferred, with soybeans and peas being particularly preferred. Edamame beans are immature soybeans harvested with the pods intact without drying before harvesting, resulting in green beans. From the viewpoint of nutritional value (dietary fiber), the insoluble dietary fiber-containing portion of mature pulses is preferred, and it is preferable to use the insoluble dietary fiber-containing portion of peas (for example, the thin seed coat (sometimes called "hull") attached to the edible portion of the pulse, or the pod (sometimes called "pod")).

[0058] Nuts and seeds may be of any type. Specific examples include, but are not limited to, almonds, hemp, linseed, perilla, cashew nuts, pumpkin seeds, torreya, ginkgo nuts, chestnuts, walnuts, poppy seeds, coconuts, sesame, Japanese chestnuts, horse chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts. Among these, sesame, almonds, cashew nuts, macadamia nuts, pistachios, hazelnuts, coconuts, etc. are preferred.

[0059] Vegetables may be of any type, and specific examples include, but are not limited to, garlic, onion, tomato, carrot, celery, artichoke, chives, angelica tree, asparagus, aloe, melon, green beans, burdock, Japanese quince, snow peas, snap peas, okra, turnip, pumpkin, mustard greens, cauliflower, chrysanthemum, cabbage, cucumber, wild onion, watercress, arrowroot, kale, burdock, Japanese mustard greens, pickled mustard greens, shishito peppers, perilla, cowpeas, garland chrysanthemum, ginger, Chinese radish, Chinese cabbage, zucchini, Japanese parsley, Chinese radish, and tallow Examples of vegetables include lettuce, bamboo shoots, chicory, bok choy, chili peppers, eggplant, turnip, bitter melon, Chinese chives, Chinese cabbage, bok choy, basil, parsley, beetroot, bell peppers, butterbur, broccoli, loofah, spinach, horseradish, mizuna, mitsuba, myoga, bean sprouts, cucumber, mulukhiyah, lily of the valley, mugwort, shallot, arugula, rhubarb, lettuce, lotus root, scallions, wasabi, bracken, and herbs (coriander, sage, thyme, basil, oregano, rosemary, mint, lemongrass, dill, etc.). Among these, garlic, onion, tomato, carrot, celery, pumpkin, cabbage, kale, paprika, beetroot, broccoli, and spinach are preferred.

[0060] Fruits may be of any type. Specific examples include, but are not limited to, acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (iyokan, satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc. Among these, avocado, strawberry, berry, citrus fruits, mango, pineapple, grape, apple, etc. are preferred.

[0061] Any type of mushroom may be used, and specific examples include, but are not limited to, shiitake mushroom, matsutake mushroom, wood ear mushroom, maitake mushroom, polyporus mushroom, oyster mushroom, king oyster mushroom, enokitake mushroom, shimeji mushroom, armillaria mushroom, mushroom, nameko mushroom, bollworm mushroom, hatchling, and lactobacillus.

[0062] The edible plants may be used alone or in any combination and ratio of two or more. Edible plants usually have an edible part and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part). For any edible plant, only the edible part may be used, only the part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) may be used, or both the edible part and the part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) may be used. When an edible part and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) are used in combination, the combination may be an edible part and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) derived from the same one or more edible plants, or a combination of an edible part derived from one or more edible plants and a part containing insoluble dietary fiber (e.g., a seed coat or a non-edible part) derived from another one or more edible plants. That is, in the present invention, there are no limitations on the selection and combination of edible parts and / or insoluble dietary fiber-containing parts (for example, seed coats or inedible parts) of one or more edible plants.

[0063] In this disclosure, the term "inedible parts" of an edible plant refers to parts of the plant that are not suitable for consumption or that are discarded under normal eating habits, while the term "edible parts" refers to the entire edible plant excluding the discarded parts (inedible parts). Furthermore, the location and proportion of the inedible parts of the edible plants used in the present invention would be readily understood by those skilled in the art who handle such edible plants and their processed products. For example, the "discarded parts" and "discard rate" listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be used as the location and proportion of the inedible parts, respectively. Table A below lists the "discarded parts" and "discard rate" (i.e., the location and proportion of the inedible parts) for major edible plants listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Furthermore, the location and proportion of the edible parts can also be understood from the location and proportion of the inedible parts of an edible plant.

[0064]

[0065] When a processed edible plant product is contained in the composition of the present invention (particularly the basic solid composition or solid composition), it is preferable to contain a processed product of a localized insoluble dietary fiber portion among various parts of an edible plant. By containing a localized insoluble dietary fiber portion of an edible plant in the composition (particularly the basic solid composition or solid composition), water absorption is likely to be improved, and the effects of the present invention may be more easily achieved.

[0066] In the present disclosure, the "localized insoluble dietary fiber portion" of an edible plant refers to the portion of the edible plant where insoluble dietary fiber is localized, in other words, the portion having a relatively higher insoluble dietary fiber content than the edible portion of the edible plant. More specifically, the "localized insoluble dietary fiber portion" of an edible plant refers to a portion having, in a dry state, an insoluble dietary fiber content that is, for example, typically 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 that of the edible portion of the edible plant. For example, in beans, the seed coat, which has a relatively higher insoluble dietary fiber content than the edible portion (cotyledons, etc.), corresponds to the localized insoluble dietary fiber portion. In addition, in millet, the outer skin (bran or rice bran) has a relatively higher insoluble dietary fiber content than the edible part (endosperm, etc.), and corresponds to the insoluble dietary fiber localized part.

[0067] Furthermore, the insoluble dietary fiber content in the insoluble dietary fiber localized portion, calculated on a dry mass basis, is preferably, for example, in the range of more than 8% by mass to 50% by mass or less. More specifically, the lower limit is usually 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, and preferably 30% by mass or less. Here, in the present disclosure, "dry mass equivalent" refers to the content ratio of each component, etc., calculated using the moisture-free dry mass of the composition or each fraction (in the above case, the dry mass of the insoluble dietary fiber localized portion) as the denominator and the content of each target component or target object (in the above case, the dry mass of the insoluble dietary fiber) as the numerator.

[0068] Representative examples of insoluble dietary fiber-containing parts of various edible plants include the "discarded parts" of various edible plants listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (an example is shown in Table A above). However, insoluble dietary fiber-containing parts are also found in "edible parts" other than these "inedible parts," such as the skins and seeds of the above-mentioned grains, beans, nuts and seeds, and vegetables, as well as particularly hard and thick parts of the stems and leaves of vegetables. When a localized portion of an edible plant containing insoluble dietary fiber is used in the present invention, it may be a part of the "edible portion" of the edible plant (for example, grains, beans, nuts, seeds, vegetable seeds or skins, etc., particularly vegetable seeds or skins, etc.) or a "non-edible portion (for example, corn cobs, bean pods)", but it is preferably a part of the "edible portion", and it is particularly preferred to use beans (particularly peas and chickpeas are preferred) so as to include both the seed coat and / or cotyledons, or to use millet (particularly oats and millet are preferred) so as to include both the outer skin (bran or rice bran) of the millet.

[0069] When a processed product of an insoluble dietary fiber-containing portion of an edible plant is contained in the composition of the present invention (particularly the basic solid composition or solid composition), the proportion thereof is not limited, but is, for example, as follows: The wet mass ratio of the insoluble dietary fiber-containing portion to the total mass of the entire composition (particularly the basic solid composition or solid composition) is preferably, for example, in the range of 0.1% by mass or more and 20% by mass or less. More specifically, the lower limit can be, for example, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, and can be, for example, 20% by mass or less, 10% by mass or less, or 5% by mass or less.

[0070] When the composition of the present invention (particularly the basal solid composition or solid composition) contains a processed product of an insoluble dietary fiber-containing portion of an edible plant, the insoluble dietary fiber-containing portion separated from the edible plant may be contained alone, or the insoluble dietary fiber-containing portion may be contained together with other portions. However, it is preferable to contain both the insoluble dietary fiber-containing portion and other portions of the same edible plant, and it is particularly preferable to contain both the insoluble dietary fiber-containing portion and other portions of the same edible plant. The insoluble dietary fiber-containing edible plant containing the insoluble dietary fiber-containing portion of an edible plant of the same type or the same individual may contain the insoluble dietary fiber-containing portion and other portions of the edible plant separately, or may contain the edible plant in a state containing the insoluble dietary fiber-containing portion.

[0071] When a processed product of an edible plant (particularly a portion thereof containing insoluble dietary fiber) is incorporated into the composition of the present invention (particularly the basic solid composition or solid composition), it is preferable to incorporate the processed product in the form of a micronized product having a predetermined particle size. This tends to improve the mouthfeel of the resulting seasoning liquid, and in some embodiments, may even have the effect of improving the viscosity of the seasoning liquid. Although the mechanism behind this is unclear, it is possible that components such as pectin contained in the portion containing insoluble dietary fiber in the seasoning liquid react with the extract to produce viscosity. The characteristics of the particle distribution of edible plants (particularly the portion containing insoluble dietary fiber) will be described later in the section on the production method of the present invention.

[0072] When pulses are used as the raw material and / or starch source of the basic solid composition, the specific type of pulse is not limited, but is preferably one or more pulses selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. Specific examples include, but are not limited to, peas (especially yellow peas, white peas, etc.), common beans (kingen), 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, lentils, blue peas, purple peas, lentils, peanuts, lupins, grass peas, carob, jack bean, broad bean, coffee beans, cocoa beans, and Mexican jack beans. The classification of other beans not listed above would be readily understood by those skilled in the art who handle such beans and their processed products. Specifically, this classification can be clearly understood by referring to the food group classification (page 249, Table 1) in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, which is widely used in everyday life in ordinary households. These legumes may be used singly or in any combination of two or more.

[0073] When beans are used as a raw material and / or a starch source for the basic solid composition, it is preferable to use beans with a starch content of a predetermined value or more. Specifically, the starch content of the beans is preferably in the range of, for example, 5.0% by mass or more to 70% by mass or less, calculated as wet mass. More specifically, the lower limit is preferably typically 5.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, 30.0% by mass or more, 35.0% by mass or more, or 40.0% by mass or more. On the other hand, the upper limit of the starch content of the beans is not particularly limited, but can be, for example, typically 70.0% by mass or less, 65.0% by mass or less, or 60.0% by mass or less.

[0074] In the present invention, the term "miscellaneous grains" generally refers to grains other than the major grains rice, wheat, and barley, and includes so-called pseudo-miscellaneous grains (such as Chenopodiaceae and Amaranthaceae) other than Poaceae grains. When miscellaneous grains are used as raw materials and / or starch sources for the basic solid composition, the type of miscellaneous grain used is not limited, but examples include one or more miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and more preferably Poaceae. Specific examples include, but are not limited to, foxtail millet, barnyard millet, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. In particular, it is preferable to use one or more of oats, amaranth, quinoa, and millet, and it is particularly preferable to use oats, which contain a large amount of soluble dietary fiber. Furthermore, it is preferable that the miscellaneous grains are substantially free of gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that they are free of gluten.

[0075] When using millet as a raw material and / or starch source for the basic solid composition, millet having a starch content of a predetermined value or more is preferably used. Specifically, the starch content of the millet is preferably in the range of, for example, 5.0% by mass or more to 70% by mass or less, calculated as wet mass. More specifically, the lower limit is preferably 5.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, or 30.0% by mass or more. On the other hand, the upper limit of the starch content of the millet is not particularly limited, but can be, for example, 70% by mass or less, 65.0% by mass or less, 60.0% by mass or less, 55.0% by mass or less, or 50.0% by mass or less.

[0076] When using millet as a raw material and / or starch source for the basic solid composition, it is preferable to use dried millet. Specifically, millet with a dry moisture content of a predetermined value or less is preferred. More specifically, the dry moisture content of the millet used in the solid composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is preferably usually less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry moisture content of such millet is not particularly limited, but is preferably usually 0% by mass or more, or 0.01% by mass or more.

[0077] When legumes are used as raw materials and / or starch sources for the basic solid composition, the content of legumes in the solid composition of the present invention is not particularly limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as wet mass. More specifically, the lower limit is typically 1% by mass or more, 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, the upper limit is not particularly limited, but can typically be 100% by mass or less.

[0078] When millet is used as a raw material and / or starch source for the basic solid composition, the content of millet in the solid composition of the present invention is not particularly limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as wet mass. More specifically, the lower limit is usually 1% by mass or more, 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, the upper limit is not particularly limited, but can usually be 100% by mass or less.

[0079] The total content of pulses and cereals as raw materials and / or starch sources of the basic solid composition is not particularly limited, but is preferably in the range of 1% by mass or more to 100% by mass or less, calculated as wet mass. More specifically, the lower limit is usually 1% by mass or more, particularly 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 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 less.

[0080] Furthermore, when edible plants (e.g., beans and / or cereals) are used as raw materials for the basic solid composition, the wet mass equivalent ratio of such edible plants (e.g., beans and / or cereals) can be, for example, in the range of 30% by mass to 100% by mass. More specifically, the lower limit is usually 30% by mass or more, and preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 100% by mass. The upper limit is not particularly limited, but can usually be 100% by mass or less.

[0081] Furthermore, when edible plants (e.g., beans and / or millet) are used as raw materials for the basal solid composition, the ratio of the starch content and / or protein content derived from the edible plants (e.g., beans and / or millet) to the total starch content and / or total protein content of the basal solid composition is preferably at least a predetermined value. Specifically, the ratio of the starch content derived from the edible plants (e.g., beans and / or millet) to the total starch content of the basal solid composition can be, for example, in the range of 30% by mass to 100% by mass, calculated on a dry mass basis. More specifically, it is preferably 30% by mass or more, particularly 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but can usually be 100% by mass or less.

[0082] The ratio of the protein content derived from edible plants (e.g., pulses and / or cereals) to the total protein content of the basic solid composition can be, for example, in the range of 10% by mass to 100% by mass in terms of dry mass. More specifically, it is usually 10% by mass or more, particularly 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 particularly 100% by mass is preferred.

[0083] As the starch and protein derived from pulses, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred. As the starch and protein derived from miscellaneous grains, those derived from oats are preferred. Furthermore, it is preferred that the total of the starches derived from pulses and miscellaneous grains satisfy the above-mentioned requirements, and it is preferred that the total of the proteins derived from pulses and miscellaneous grains satisfy the above-mentioned requirements.

[0084] Other Food Materials: The basic solid composition may contain any one or more other food materials. Examples of such food materials include plant-based food materials (vegetables, potatoes, mushrooms, fruits, algae, grains (particularly rice, wheat, and barley, which are major grains not included in miscellaneous grains), nuts and seeds, etc.), animal-based food materials (seafood, meat, eggs, dairy products, etc.), and microbial foods. The content of these food materials can be appropriately set within a range that does not impair the object of the present invention.

[0085] Seasonings, food additives, etc.: The basic solid composition 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 corn syrup, fructose-glucose corn 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 salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of the additives 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 (for example, glycerin fatty acid ester, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, etc.

[0086] However, in view of the recent growing trend toward natural products, it is preferable that the basic solid composition does not contain any one selected from the so-called emulsifiers, coloring agents, and thickening stabilizers (for example, those listed as "coloring agents," "thickening stabilizers," and "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)), more preferably does not contain any two of them, and even more preferably does not contain all three of them.

[0087] In particular, the basic solid composition preferably does not contain a gelling agent, since it can impart elasticity to the composition without including a gelling agent and prevents excessive elasticity. Furthermore, from the viewpoint of ensuring a quality that allows the flavor of the ingredients to be easily perceived, the composition of the present invention preferably does not contain an emulsifier. Furthermore, it is particularly desirable that the composition of the present invention does not contain a food additive (for example, a substance used as a food additive that is listed in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)). Furthermore, from the viewpoint of making the sweetness of the food itself more easily perceived, it is preferable that the composition of the present invention does not contain sugars (glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.).

[0088] Furthermore, it is preferable that the basic solid composition contains little sodium chloride or does not contain sodium chloride. Conventional starch-containing solid compositions for cooking (especially compositions containing gluten with a network structure) maintain their elasticity by adding sodium chloride, but this has problems such as affecting taste and preventing excessive salt intake. This problem is particularly pronounced in dry compositions (e.g., dried udon noodles, dried hiyamugi noodles, etc.), where sodium chloride is typically used in amounts of 3% by mass or more to maintain the elasticity of the composition. On the other hand, the composition of the present invention is preferable because it can be obtained with minimal sodium chloride or even without the addition of sodium chloride, thereby suppressing loss of elasticity and resulting in a high-quality composition. Furthermore, the present invention is also preferable for starch-containing solid compositions for cooking, such as pasta, udon, and bread, which typically derive their adhesiveness and elasticity from the gluten with a network structure and sodium chloride, because by applying the present invention, they can be obtained in a high-quality composition without the addition of sodium chloride. Specifically, the sodium chloride content in the composition of the present invention can be, for example, in the range of 0% to 3% by mass, calculated on a dry mass basis. More specifically, the sodium chloride content is typically 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The sodium chloride content in the dough composition, calculated as wet mass, can be, for example, from 0% by mass to 3% by mass. More specifically, the lower limit is typically 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limits of the sodium chloride content in the composition and dough composition of the present invention are not particularly limited, and may each be 0% by mass, but may also be 0.05% by mass or more, or 0.10% by mass or more. The frozen solid composition may also satisfy the above-mentioned requirement, particularly in an embodiment in which a frozen solid composition is produced by freezing a solid composition in a basic seasoning liquid.In the present invention, the method for quantifying sodium chloride in a starch-containing solid composition is, for example, in accordance with the "salt equivalent" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, in which the amount of sodium measured using atomic absorption spectrometry is multiplied by 2.54 to calculate the amount.

[0089] - Manufacturing method of the basic solid composition: The manufacturing method of the basic solid composition is arbitrary. The edible plants (particularly beans and / or cereals, preferably their powder) from which the starch is derived may be mixed with other ingredients (other food ingredients, seasonings, food additives, etc.) that are optionally used. When mixing the ingredients, a solvent such as water or an aqueous medium may be used in combination as needed. The mixing method is also arbitrary; for example, mixing may be performed using a conventional stirring device, or mixing may be performed while kneading using a single-screw or twin-screw extruder, etc.

[0090] Furthermore, heat treatment may be performed before mixing the components of the basic solid composition (e.g., at the stage of edible plants (particularly pulses and / or millet) or edible plant (particularly pulses and / or millet) powder that are the raw materials for the basic solid composition), during mixing, or after mixing. The conditions for the heat treatment are not limited, but it is preferable to perform the heat treatment so as to satisfy the requirements (a) and / or (b) regarding the starch granule structure. The heating temperature may be, for example, from 100°C to 200°C, and the treatment time may be, for example, from 0.1 minute to 2 hours. More specifically, the heating temperature may be, for example, from 100°C to 110°C, or from 120°C, and the maximum temperature may be, for example, from 200°C to 190°C, or from 180°C, and the treatment time may be, for example, from 0.1 minute to 0.2 minutes, or from 0.3 minutes, and for example, from 2 hours to 1.5 hours, or from 1 hour. However, in general, the heating temperature and the heating time are generally interdependent, and a higher heating temperature generally requires a shorter heating time, while a longer heating time generally requires a lower heating temperature. Therefore, the relationship between the heating temperature and the heating time can be taken into consideration and set to an appropriate range. Furthermore, in the production of the basic solid composition, the heat treatment may be performed at any stage, or may be performed across multiple stages. More specifically, the heat treatment may be performed at the raw material stage (e.g., the stage of grinding edible plants (particularly beans and / or cereals) into powder), at the molding stage (e.g., the extrusion stage using an extruder or other device in the case of a pasta-shaped basic solid composition), or at a post-molding stage (e.g., the drying stage in the case of a pasta-shaped composition). Alternatively, the heat treatment conditions may be satisfied by combining heat treatments performed at these multiple stages.

[0091] Furthermore, when carrying out the heat treatment, it is preferable to carry out the heat treatment in the presence of a predetermined proportion or more of moisture. This makes it easier to adjust the requirements (a) and / or (b) regarding the starch granule structure to a predetermined value or less. Although the reason for this is unclear, it is thought that the starch granules of edible plants (particularly pulses and / or cereals), which have a very strong structure, become more easily crushed, thereby satisfying the requirements (a) and / or (b) regarding the starch granule structure. Specifically, the moisture content on a dry basis can be, for example, in the range of more than 40% by mass to 200% by mass. More specifically, the lower limit is preferably more than 40% by mass, more preferably more than 45% by mass, and particularly preferably more than 50% by mass. The upper limit is not particularly limited, but can usually be 200% by mass or less, 150% by mass or less, or 100% by mass or less.

[0092] Furthermore, when carrying out the heat treatment, it is preferable to knead at a certain intensity or higher. This makes it easier to adjust the requirements (a) and / or (b) regarding the starch granule structure to a predetermined value or less. Although the reason for this is unclear, it is believed that by kneading at such a high temperature under high-temperature conditions, the above-mentioned preferable starch molecular weight distribution is formed, thereby achieving the effects of the present invention. In particular, kneading under certain high-temperature and pressurized conditions is more preferable because it enhances the effect of preventing the outflow of such insoluble components. Although the reason for this is unclear, it is possible that treatment under certain high-temperature conditions, preferably under high-temperature and pressurized conditions, causes the protein, starch, and insoluble dietary fiber in the dough to form a composite structure on the surface of the composition, thereby particularly suppressing the outflow of insoluble components. On the other hand, the solid composition of the present invention may be ordinary cold noodles or vermicelli made from refined starch (vermicelli made from potato starch or mung bean vermicelli made from mung bean starch), but these contain only small amounts of dietary fiber, and therefore may not develop a structure similar to that of the composition of the present invention.

[0093] Regarding specific conditions for kneading, it is preferable that the SME (specific mechanical energy) value calculated by the following formula I is equal to or higher than a predetermined value, since starch granules are sufficiently broken down and matrix properties are sometimes exhibited. Specifically, kneading is preferably performed under conditions such that the SME value is usually 350 kJ / kg or higher, and particularly preferably under conditions such that the SME value is 400 kJ / kg or higher, or 450 kJ / kg or higher, or 500 kJ / kg or higher, or 550 kJ / kg or higher, or 600 kJ / kg or higher, or 700 kJ / kg or higher, and particularly preferably 800 kJ / kg or higher. Furthermore, when an extruder is used, the screw rotation speed is usually greater than 150 rpm, particularly preferably greater than 200 rpm, and further preferably greater than 250 rpm.

[0094] N: screw rotation speed during kneading (rpm) ｍａｘ : Maximum screw rotation speed (rpm) τ: Torque during kneading / Maximum torque (%) τ ｅｍｐｔｙ : Torque when idling / Maximum torque (%) Q: Total mass flow rate (kg / hour) P ｍａｘ : Maximum power of mixer (e.g., extruder) (kW)

[0095] Furthermore, it is more preferable to carry out the above-mentioned kneading at a high temperature, for example, typically 100°C or higher, preferably 110°C or higher, and even more preferably 120°C or higher, since this facilitates destruction of the starch granule structure. Furthermore, when an extruder is used for kneading, the treatment at a high temperature and a high SME value is preferably carried out in a region of typically 3% or more, preferably 5% or more, further 8% or more, 10% or more, 15% or more, and particularly 20% or more of the total barrel length. In particular, the treatment at a high temperature and a high SME value is more useful for starch derived from pulses, since the granular structure of the starch is more rigid. On the other hand, the upper limit of the treatment temperature is typically 200°C or lower. Of these, 190°C or lower, more preferably 180°C or lower, or 170°C or lower, and particularly preferably 160°C or lower, is preferred. If the temperature in this stage exceeds the upper limit, for example, when an extruder is used for kneading, the temperature may not be sufficiently reduced when the composition is extruded from the die of the extruder.

[0096] Furthermore, when the kneading is performed under pressurized conditions relative to atmospheric pressure, it is more preferable to perform the kneading under conditions in which a pressure higher than normal is applied. When an extruder is used, the kneading pressure can be measured by measuring the outlet pressure. When the kneading is performed under pressurized conditions relative to atmospheric pressure, the lower limit of the pressure to be applied in addition to atmospheric pressure is usually 0.01 MPa or more, particularly 0.03 MPa or more, and more preferably 0.05 MPa or more, or 0.1 MPa or more, or 0.2 MPa or more, or 0.3 MPa or more, or 0.5 MPa or more, or 1.0 MPa or more, or 2.0 MPa or more, or 3.0 MPa or more. On the other hand, the upper limit of the pressure to be applied in addition to atmospheric pressure is not particularly limited, but can be, for example, 50 MPa or less, or 40 MPa or less. In addition, it is preferable to install a flow retardation structure near the end point of the kneading section (preferably immediately after the end point of the kneading section) because this can increase the pressure in the kneading section.

[0097] The kneading time may be appropriately determined based on the kneading temperature and pressure, the size of the kneading vessel, etc. In particular, since the amount of heat applied to the composition varies greatly mainly depending on the characteristics of the apparatus used, it is preferable to process the composition so that the physical properties of the composition before and after treatment are adjusted to a predetermined range. The kneading time is not limited, but is generally, for example, as follows. That is, the lower limit of the kneading time is preferably, for example, usually 0.1 minutes or more, or 0.2 minutes or more, or 0.3 minutes or more, or 0.4 minutes or more, or 0.5 minutes or more, or 0.8 minutes or more, or 1 minute or more, particularly 2 minutes or more. The upper limit of the kneading time is not limited, but can be, for example, usually within 60 minutes, preferably within 30 minutes, or even within 15 minutes.

[0098] When an extruder (extruder) is used for kneading, the type of extruder is not limited, but one that can perform all the processes from water addition, strong kneading (at least an SME value of 350 kJ / kg or more), heating, cooling, and extrusion molding in a single unit is preferred. In particular, an extruder having a structure that can add water to raw materials before heating and pressurizing is preferred. Specifically, either a single-screw extruder or a twin-screw extruder can be used, but from the viewpoint of achieving strong kneading to promote the formation of the composition structure of the present invention, it is preferable to use a twin-screw extruder rather than a typical single-screw extruder. Furthermore, devices generally called single-screw extruders and twin-screw extruders (particularly devices called extruders or twin-screw extruders overseas) include extrusion devices that merely have mixer or kneader functions, but such devices are not preferred because they do not achieve the strong kneading required to form the composition structure of the present invention. Furthermore, when using a composition raw material having a starch granule structure, in order to ensure that the structure is strong and the starch granule structure is sufficiently destroyed, it is even more preferable to use a significantly larger proportion of the barrel portion having a kneading effect than in an extruder using only a conventional flight screw. Specifically, a flight screw portion ratio of 95% or less to the total barrel length of an extruder is preferred, as this intensively kneads the composition and promotes the formation of the characteristic structure of the composition of the present invention. The flight screw portion is the most commonly shaped barrel portion, also known as a transport element. As its ratio to the total barrel length increases, the ability to extrude the dough composition toward the die increases, but the ability to knead the dough composition and promote its reaction decreases. A flight screw portion ratio of 90% or less is more preferred, and even more preferably 85% or less. When producing expanded products such as puffs using an extruder, the composition must be forcefully extruded under high pressure, which provides an incentive to increase the proportion of the flight screw portion to the total barrel length. Therefore, the proportion of the flight screw portion to the total barrel length is typically 95% to 100% (even when kneading at a high SME value).Furthermore, 5% or more of the entire barrel length can be made into a barrel portion having a kneading effect, more preferably 7% or more, even more preferably 10% or more, and even more preferably 12% or more.

[0099] The wet basis moisture content of the base solid composition is as described above. According to one embodiment, after mixing the components of the base solid composition and, optionally, after heat treatment, the resulting base solid composition may be dried. When such a dried base solid composition (e.g., dried noodles) is prepared, its wet basis moisture content may be 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. Alternatively, without carrying out a drying step for such a base solid composition, it may be prepared as a wet basis solid composition (e.g., semi-fresh noodles or fresh noodles) with a relatively high moisture content within the range satisfying the above wet basis moisture content, and used in a subsequent stage. For example, the lower limit of the wet basis moisture content in this case may be 30% by mass or more, or 32% by mass or more, or 34% by mass or more.

[0100] Step (iii): Preparation of a solid composition by immersing the basic solid composition in an aqueous medium In step (iii), the basic solid composition of step (ii) is immersed in the aqueous medium of step (i) to form a solid composition. Immersing the basic solid composition in an aqueous medium results in a favorable texture for the solid composition after freezing in step (iv). The mechanism behind this is unclear, but it is believed that the immersion in step (iii) causes starch near the surface of the basic solid composition to absorb moisture from the aqueous medium, resulting in localized moisture content within the composition. By performing the freezing in step (iv), starch retrogradation in the composition is promoted in areas with relatively high moisture (near the surface of the composition), allowing localized retrogradation of the starch near the surface of the composition. This prevents the composition from sticking together when the frozen composition is cooked, resulting in favorable quality (this step is sometimes referred to as the "retrogradation treatment" step in the present invention). Furthermore, since retrogradation is less likely to occur in the portions with a relatively low moisture content (near the interior), it is believed that the composition will maintain a favorable texture after cooking.

[0101] In the present invention, the term "solid composition" refers to a composition obtained by immersing a base solid composition in an aqueous medium. Because the base solid composition absorbs water when immersed in an aqueous medium, the wet mass moisture content of the solid composition increases compared to the wet mass moisture content of the base solid composition. Specifically, the difference in wet mass moisture content between the base solid composition and the solid composition is not limited, but is preferably typically 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. The upper limit is not particularly limited, but may be, for example, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

[0102] In step (iii), the average immersion temperature of the solid composition during the immersion treatment is preferably within a predetermined range. This allows for control so that excessive penetration of moisture into the composition during immersion is prevented. On the other hand, if the average immersion temperature in step (iii) exceeds the upper limit (for example, when a boiled solid composition is used in step (iv)), moisture may penetrate deep into the composition, resulting in a loss of the desirable texture of the composition. More specifically, the upper limit of the average immersion temperature of the composition in step (iii) can be, for example, 60°C or lower, 55°C or lower, or 50°C or lower. The lower limit is not particularly limited, but can usually be 0°C or higher, 5°C or higher, 10°C or higher, or 15°C or higher. The average immersion temperature in the present invention refers to the arithmetic mean temperature when the basic solid composition is immersed in the aqueous medium in step (i), and can be calculated by measuring the temperature of the composition during the immersion time at finite equal intervals (for example, 1-minute intervals). The immersion time in the present invention begins when the basic solid composition comes into contact with the aqueous medium and ends when the aqueous medium is removed or when the aqueous medium is frozen and no longer functions as a medium.

[0103] From the viewpoint of promoting aging near the surface of the composition, it is preferable that the aging treatment be performed in a state where the wet basis moisture content of the composition surface is at a certain level or higher. Specifically, the wet basis moisture content of the composition surface during the aging treatment can be, for example, in the range of 16% by mass or more and 85% by mass or less. More specifically, the aging treatment is preferably performed in a state where the lower limit is typically 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 25% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more. The upper limit is not particularly limited, but is typically 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. The wet basis moisture content of the composition surface can be determined by measuring a sample of the composition surface. Alternatively, the ratio may be within the above range at the time the aqueous medium freezes, or the average value of the ratio over the immersion time may be within the above range.

[0104] In step (iii), the immersion treatment time can typically be in the range of 0.1 to 20 hours. More specifically, the lower limit of the time can be adjusted to typically 0.1 hour or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of the time is not particularly limited, but can be, for example, typically 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less. In particular, it is preferred that the immersion time when the average immersion temperature is in the range of 0°C to 60°C satisfies the above-mentioned time requirement (0.1 to 20 hours).

[0105] During the immersion treatment in step (iii), it is preferable that the immersed composition be kept in a temperature range of 10° C. or less for a predetermined period of time or more. Specifically, the lower limit of the time during which the immersed composition is kept in a temperature range of 10° C. or less is preferably usually 10 minutes or more, 20 minutes or more, or 30 minutes or more. On the other hand, the upper limit is not particularly limited, but can be, for example, usually 10 hours or less, or 5 hours or less.

[0106] In step (iii), the immersion conditions when the wet basis water content of the solid composition is 20% by mass or more preferably satisfy the above-mentioned temperature specification (0°C or more and 60°C or less) and / or time specification (0.1 hour or more and 20 hours or less). That is, when the wet basis water content of the solid composition is 20% by mass or more, the upper limit of the immersion temperature can be, for example, 60°C or less, 55°C or less, or 50°C or less. The lower limit is not particularly limited, but can usually be 0°C or more, 5°C or more, 10°C or more, or 15°C or more. Furthermore, when the wet basis water content of the solid composition is 20% by mass or more, the lower limit of the immersion time can usually be adjusted to 0.1 hours or more, particularly 0.2 hours or more, 0.3 hours or more, 0.4 hours or more, 0.5 hours or more, 0.6 hours or more, 0.7 hours or more, 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of the time is not particularly limited, but it can usually be set to, for example, 20 hours or less, 15 hours or less, 10 hours or less, or 5 hours or less.

[0107] In step (iii), adjusting the ratio of the water absorption to the maximum water content of the solid composition after immersion to a certain level or higher is preferred because it accelerates the aging process. In the present invention, "maximum water content" refers to the wet-basis water content after treating the base solid composition with a sufficient amount of water at 90°C for 10 minutes. Specifically, a ratio of 20% by mass to 100% by mass is preferred because it prevents quality deterioration of the solid composition after freezing and improves the texture of the solid composition after cooking. More specifically, the lower limit can be, for example, 20% by mass or more, 25% by mass or more, 30% by mass or more, or 35% by mass or more. Meanwhile, the upper limit can be 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. For example, the ratio of the solid composition after boiling exceeds 100% by mass (e.g., about 120% by mass), but if a composition exceeding this upper limit is used, moisture may penetrate deep into the composition, resulting in a loss of the desirable texture of the composition. Furthermore, when performing part or all of step (iii) and step (iv) in parallel, it is preferable to satisfy the above-mentioned requirement at the start of step (iv). Furthermore, the ratio may be within the above range when the aqueous medium is frozen, or the average value of the ratio over the immersion time may be within the above range.

[0108] In step (iii), it is preferable to adjust the salt concentration of the solid composition after the immersion treatment to a certain percentage or less in terms of wet mass. This can prevent deterioration of the quality of the solid composition after freezing, and the texture of the solid composition after freezing can be of desirable quality. Specifically, the salt concentration of the solid composition after the immersion treatment can be, for example, in the range of 0% by mass or more to 5.0% by mass or less. More specifically, the upper limit can be, for example, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but can usually be 0% by mass or more, 0.001% by mass or more, or 0.01% by mass or more.

[0109] In step (iii), it is preferable to adjust the difference in salt concentration of the solid composition before and after the immersion treatment to a certain percentage or less in terms of wet mass. This prevents deterioration in the quality of the solid composition after freezing and improves the texture of the solid composition after cooking. Specifically, the difference in salt concentration of the solid composition before and after the immersion treatment can be, for example, in the range of 0% by mass or more to 5.0% by mass or less. More specifically, the upper limit can be, for example, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but can be, for example, 0% by mass or more, 0.001% by mass or more, or 0.01% by mass or more.

[0110] In step (iii), the wet basis moisture content of the solid composition after the immersion treatment may satisfy a predetermined range. Specifically, the wet basis moisture content of the solid composition after the immersion treatment may be in the range of 10% by mass or more and 70% by mass or less. More specifically, the lower limit may be, for example, 10% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 25% by mass or more, or 30% by mass or more. Meanwhile, the upper limit may be, for example, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 41% by mass or less, 40% by mass or less, or 35% by mass or less.

[0111] In particular, when the ratio is within the specified range, the composition is less likely to collapse due to evaporation of water from within the composition, making the composition more suitable for use in microwave-heated compositions. Specifically, the ratio can be, for example, in the range of 20% by mass or more and 60% by mass or less. More specifically, the upper limit is preferably 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 41% by mass or less, 40% by mass or less, or 35% by mass or less. By satisfying the upper limit, the composition may be less likely to collapse from the inside even when heated by microwaves. The lower limit is not particularly limited, but is preferably typically 20% by mass or more, 22% by mass or more, 24% by mass or more, 25% by mass or more, or 30% by mass or more. By satisfying the upper limit, a core may be less likely to remain even when heated in a microwave. Therefore, a composition adjusted to the above range can be suitably used as a microwave-heated composition. Furthermore, when the composition of the present invention is used as a microwave-heated composition, the composition tends to disintegrate particularly easily when heated under cooking conditions equivalent to 500 W for 3 minutes (when heating at a different wattage, the cooking time is adjusted by converting the heat amount; for example, at 600 W, this corresponds to 2 minutes 30 seconds), and therefore the present invention is useful. Cooking conditions of 500 W for 4 minutes or more, 5 minutes or more, or 6 minutes or more are particularly useful. Furthermore, the ratio at the time the aqueous medium freezes may be within the above range, or the average value of the ratio over the immersion time may be within the above range.

[0112] <Step (iv): Freezing of solid composition> In this step, the solid composition is frozen so that its temperature is below 0°C. Freezing is preferable because it reduces the tendency of the solid composition to stick together after cooking. Although the mechanism behind this is unclear, it is thought that freezing in step (iv) fixes the state of aging near the surface and the interior of the composition, resulting in a high-quality composition.

[0113] Specifically, the lower limit of the temperature for the freezing treatment is not limited, but can be, for example, −80° C. or higher, −70° C. or higher, −60° C. or higher, or −50° C. or higher. On the other hand, the upper limit of the temperature for the freezing treatment can be below 0° C., −5° C. or lower, or −10° C. or lower.

[0114] The freezing treatment time can usually be in the range of 0.1 to 20 hours. More specifically, the time can be adjusted to usually 0.1 hours or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, particularly 1.0 hour or more. The upper limit of such time is not particularly limited, but can be, for example, usually 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less. In the present invention, the freezing time refers to the time when the freezing treatment is started at an ambient temperature below 0°C and the time when the solid composition is frozen.

[0115] In the manufacturing method of the present invention, part or all of the immersion treatment in step (iii) can be carried out at an ambient temperature of less than 0°C, so that part or all of step (iii) and part or all of step (iv) can be carried out in parallel.

[0116] In step (iii), after the basic solid composition is immersed in an aqueous medium to form a solid composition, when the solid composition is subjected to the freezing treatment in step (iv), as described above, the solid composition may be frozen as it is while immersed in the aqueous medium ((A) simultaneous freezing mode), or the aqueous medium may be removed and the solid composition alone may be frozen ((B) separate freezing mode). Note that after removing the aqueous medium from the solid composition, the solid composition may be frozen in a state where it is placed next to or on top of a separately prepared seasoning liquid (either as is or individually packaged). Such a mode is included in the latter (B) separate freezing mode.

[0117] The method of the freezing treatment in step (iv) is not particularly limited. For example, the freezing treatment may be performed using cooled air or cooled gas around the composition as a medium, with the ambient temperature of the composition being less than 0°C. Alternatively, the freezing treatment may be performed by immersing the composition in a liquid such as cooled liquid nitrogen or ethanol, and using the liquid as a medium, with the ambient temperature of the composition being less than 0°C. Alternatively, the freezing treatment may be performed by contacting the composition with a cooled metal plate, and using the metal plate as a medium, with the ambient temperature of the composition being less than 0°C.

[0118] It is preferable that the rate of decrease in the starch gelatinization degree of the composition before and after the immersion treatment in step (iii) and the freezing treatment in step (iv) (i.e., the rate of decrease defined as "{(starch gelatinization degree of the basic solid composition before step (iii)) - (starch gelatinization degree of the frozen solid food composition after step (iv))} / (starch gelatinization degree of the basic solid composition before step (iii))") is a certain value or more. This can prevent deterioration in the quality of the solid composition after freezing, and can sometimes result in a preferable texture of the solid composition after cooking. Specifically, the rate of decrease in the starch gelatinization degree can be, for example, in the range of 2% by mass or more and 50% by mass or less. More specifically, the lower limit can be, for example, 2% by mass or more, 3% by mass or more, or 4% by mass or more. On the other hand, the upper limit is not particularly limited, and can be, for example, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

[0119] Furthermore, it is more preferable that the rate of decrease in the starch gelatinization degree of the composition before and after the freezing treatment in step (iv) (i.e., the rate of decrease defined as "{(starch gelatinization degree of the solid composition before step (iv)) - (starch gelatinization degree of the frozen solid food composition after step (iv))} / (starch gelatinization degree of the solid composition before step (iv))") is a certain value or more. This can prevent deterioration in the quality of the solid composition after freezing, and can sometimes result in a preferable texture of the solid composition after cooking. Specifically, the rate of decrease in the starch gelatinization degree can be, for example, in the range of 2% by mass or more and 60% by mass or less. More specifically, the lower limit can be, for example, 2% by mass or more, or 3% by mass or more, or 4% by mass or more. On the other hand, the upper limit can be, for example, 60% by mass or less, or 55% by mass or less, or 50% by mass or less.

[0120] It is preferable that the rate of increase in the crystallinity of the composition before and after the immersion treatment in step (iii) and the freezing treatment in step (iv) (i.e., the rate of increase defined as "{(crystallinity of the frozen solid food composition after step (iv)) - (crystallinity of the base solid composition before step (iii))} / (crystallinity of the frozen solid food composition after step (iv))") is a certain value or more. This can prevent deterioration in the quality of the solid composition after freezing, and can sometimes result in a preferable texture of the solid composition after cooking. Specifically, the rate of increase in crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% 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 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more. On the other hand, the upper limit can be set to, for example, 100% or less, or 98% or less.

[0121] In the present invention, "crystallinity" can be measured by determining the peak intensity of an X-ray diffraction peak detected by X-ray diffraction at a diffraction angle 2θ of 16 degrees (deg) to 18 degrees (typically, the peak top is detected in the range of 17 degrees to 17.5 degrees, more typically, around 17 degrees). Specifically, a composition is dried to a wet standard water content of 10% by mass using a known method (e.g., freeze-drying), then processed into a powder using a known method (e.g., hammer mill), and the powdered composition obtained by removing the fraction of 45 μm or more using a sieve with a mesh size of 45 μm may be used as the measurement sample (more specifically, the fraction that passes through a sieve with a mesh size of 45 μm but does not pass through a sieve with a mesh size of 25 μm may be used, and more specifically, the fraction that passes through a sieve with a mesh size of 325 mesh and does not pass through a 500 mesh may be used). In the present invention, "mesh on" refers to a powder composition fraction that remains on a sieve of a specific size, and "mesh pass" refers to a powder composition fraction that passes through a sieve of a specific size. For example, "325 mesh pass, 500 mesh on" means a powder composition fraction that passes through a 325 mesh sieve and remains on a 500 mesh sieve. In the present invention, "mesh" is a unit that represents the mesh density of wire mesh, sieves, filters, etc., and represents the number of meshes per inch. That is, for example, "325 mesh pass" means a powder composition fraction that passes through a sieve with 45 μm openings, and "500 mesh on" means a powder composition fraction that remains on a sieve with 25 μm openings.

[0122] Specifically, the wire thickness and mesh spacing of the mesh-on are determined based on the values ​​specified in USA Standard Testing Sieves ASTM Specifications E 11-04 (for example, 325 mesh corresponds to "No. 325" specified under "Alternative" in "Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (USA) Standard Series" in the same document, and 500 mesh corresponds to "No. 500"), or values ​​equivalent thereto. 100 g of a sample (20°C) containing the powdered composition to be measured is spread evenly on sieves stacked on top of each other in order of increasing mesh size, and the sieves are vibrated under a load that does not change the size of the composition, until the weight of the fraction on each sieve becomes constant, thereby measuring the size.

[0123] When measuring the crystallinity, the sample is placed on the sample stage and then leveled using a leveling glass to ensure a uniform powder surface height. For X-ray diffraction, the crystallinity can be determined by measuring a finite number of measurement points (e.g., two or more, e.g., five or ten) in each region, integrating the peak areas in the resulting X-ray diffraction graph, and calculating the arithmetic mean value. More specific measurement conditions include using a Rigaku Miniflex 600-C desktop X-ray diffractometer under the following conditions: integrating the peak areas in the resulting X-ray diffraction graph; the resulting value can be used as the crystallinity.

[0124] (Conditions of the incident optical system) Radiation source: CuKα (λ=1.54186 Å), Output: 40 kV, 15 mA Divergence angle: 0.1 deg Irradiation system: 50 μmφ Incident angle (ω): 3 deg Step width: 0.0100 deg Measurement range: 5 deg to 30 deg (Conditions of the receiving optical system) Detector: D / teX Ultra2 Divergence slit angle: 1.25 deg Receiving solar: Solar slit 2.5°

[0125] It is preferable that the rate of increase in the crystallinity of the composition before and after the freezing treatment in step (iv) (i.e., the rate of increase defined as "{(crystallinity of the frozen solid food composition after step (iv)) - (crystallinity of the base solid composition before step (iv))} / (crystallinity of the frozen solid food composition after step (iv))") is a certain value or more. This can prevent deterioration in the quality of the solid composition after freezing, and can sometimes result in a preferable texture of the solid composition after cooking. Specifically, the rate of increase in crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% 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 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more. On the other hand, the upper limit can be set to, for example, 100% or less, or 98% or less.

[0126] In step (iv), the wet basis moisture content of the frozen solid food composition after freezing may be within a predetermined range. Specifically, the wet basis moisture content of the frozen solid food composition after freezing may be, for example, 16% by mass or more, with no particular upper limit, but may be, for example, 85% by mass or less. More specifically, the lower limit may be, for example, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, or 24% by mass or more. Meanwhile, the upper limit may be, for example, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. Furthermore, even when part or all of step (iii) and part or all of step (iv) are performed in parallel as described above, it is preferable that the wet basis moisture content of the solid composition after freezing satisfies the above-mentioned requirement.

[0127] In step (iv), the starch gelatinization degree of the frozen solid food composition after freezing may be within a predetermined range. Specifically, the starch gelatinization degree of the frozen solid food composition after freezing may be, for example, 99% by mass or less, and the lower limit is not particularly limited, but may be, for example, 10% by mass or more. More specifically, the upper limit may be, for example, 99% by mass or less, or 95% by mass or less, or 90% by mass or less, or 85% by mass or less, or 80% by mass or less. On the other hand, the lower limit is not particularly limited, but may be, for example, 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more. Furthermore, even when part or all of step (iii) and part or all of step (iv) are performed in parallel as described above, it is preferable that the starch gelatinization degree of the frozen solid food composition after freezing satisfies the above-mentioned requirement.

[0128] In step (iv), the total content of edible plants (particularly pulses and cereals) in the frozen solid food composition after freezing is not particularly limited, but is preferably in the range of, for example, 10% by mass or more and 100% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is typically 10% by mass or more, more preferably 12% by mass or more, or 15% by mass or more, or 18% 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 typically be 100% by mass or less. Alternatively, the basic solid composition may be in an embodiment that satisfies the above-mentioned specifications, or the proportion of edible plants other than major cereals (particularly wheat) may be in an embodiment that satisfies the above-mentioned specifications, or the proportion of edible plants other than gluten-containing foods (particularly wheat) may be in an embodiment that satisfies the above-mentioned specifications.

[0129] [II. Frozen Solid Food Composition] Overview: The solid composition of the present invention contains starch derived from edible plants (particularly pulses and / or millet). That is, the solid composition of the present invention contains starch derived from edible plants (particularly at least one or both of starch derived from pulses and starch derived from millet).

[0130] According to one aspect of the present invention, there is provided a frozen solid food composition that contains starch derived from an edible plant (particularly pulses and / or millet) and satisfies the specified characteristics described below. Furthermore, a frozen solid food composition obtained by the production method of the present invention described below also contains starch derived from an edible plant (particularly pulses and / or millet) and preferably satisfies the specified characteristics described below. In the following description, such a frozen solid food composition that contains starch derived from an edible plant (particularly pulses and / or millet) and satisfies the specified characteristics described below, and a frozen solid food composition produced by the production method of the present invention and preferably satisfies the specified characteristics described below, will be collectively referred to as the "frozen solid food composition of the present invention" as appropriate. Therefore, the frozen solid food composition of the present invention is not necessarily limited to the frozen solid food composition obtained by the production method of the present invention described below.

[0131] The details of the composition and physical properties of the frozen solid food composition of the present invention are largely the same as those of its precursor, the base solid composition, and therefore the following explanation will be focused mainly on the differences between the two.

[0132] - Aspects of the frozen solid food composition: The frozen solid food composition of the present invention has the property of suppressing component elution in water, and is therefore preferably subjected to cooking by heating in a liquid (particularly in water), which is a cooking environment in which components are particularly likely to elute. For example, when the starch-containing solid composition for cooking by heating is a noodle strand or noodle strip composition such as noodles or pasta, it is preferably a noodle strand or noodle strip composition such as noodles or pasta, because it has the property of maintaining an edible shape even after cooking by heating in water for consumption (for example, in water at 90°C or higher for 5 minutes or more).

[0133] Examples of the frozen solid food composition of the present invention include, but are not limited to, pasta, Chinese noodles, udon, Inaniwa udon, Kishimen, Hoto, Suiton, Hiyamugi, Somen, Soba, Sobagaki, Rifun, Pho, Reimen noodles, Harusame, oatmeal, couscous, Kiritanpo, Tteok, Gyoza wrappers, and the like.

[0134] Examples of pasta include long pasta and short pasta.

[0135] Long pasta is usually a general term for long, thin pasta, but in the present invention, the concept also encompasses udon, soba, and the like. Specific examples include, but are not limited to, spaghetti (diameter: 1.6 mm to 1.7 mm), spaghettini (diameter: 1.4 mm to 1.5 mm), vermicelli (diameter: 2.0 mm to 2.2 mm), capellini (diameter: 0.8 mm to 1.0 mm), linguine (minor axis: about 1 mm, major axis: about 3 mm), tagliatelle or fettuccine (flat noodles with a width of about 7 mm to 8 mm), and pappardelle (flat noodles with a width of about 10 mm to 30 mm). Since long pasta tends to have the product characteristic of easily losing its shape when cooked, it is useful and preferable to use it as the composition of the present invention.

[0136] Short pasta is usually a general term for short pasta, but in the present invention, it also encompasses pasta that has been further processed into smaller sizes after molding, such as fregola (granular pasta) and couscous. Specific examples include, but are not limited to, macaroni (cylindrical with a diameter of approximately 3 mm to 5 mm), penne (cylindrical with both ends cut diagonally like the tip of a pen), farfalle (butterfly-shaped), conchiglie (shell-shaped), and orecchiette (dome-shaped like ears).

[0137] The shape of the frozen solid food composition of the present invention can be adjusted by molding the base solid composition, which is its precursor, into a desired shape.

[0138] Dietary Fiber Content of the Frozen Solid Food Composition The dietary fiber content of the frozen solid food composition of the present invention, calculated on a wet mass basis, is the same as that of its precursor, the basic solid composition. Specifically, the lower limit is typically 3.0% by mass or more, and the upper limit is not particularly limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 3.0% by mass or more. It is preferably 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, or 9.0% by mass or more, and particularly preferably 10% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less.

[0139] Furthermore, it is preferable that the above-mentioned dietary fiber regulations also be satisfied for soluble dietary fiber and / or insoluble dietary fiber. That is, the wet mass equivalent ratio of soluble dietary fiber and / or insoluble dietary fiber in the frozen solid food composition of the present invention can be, for example, usually in the range of 3.0% by mass or more and 40% by mass or less. More specifically, the lower limit is usually 3.0% by mass or more, particularly 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, and particularly 10% by mass or more. The upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 30% by mass or less.

[0140] Other details regarding the dietary fiber in the frozen solid food composition of the present invention are the same as other details regarding the dietary fiber in its precursor base solid composition.

[0141] Starch Content of the Frozen Solid Food Composition The starch content of the frozen solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit, calculated on a wet mass basis, is typically 10.0% by mass or more, and the upper limit is not limited, but can be, for example, 80% by mass or less. More specifically, the lower limit is typically 10.0% by mass or more. Preferably, the starch content is 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 45% by mass or more, and particularly preferably 50% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 80% by mass or less, 75% by mass or less, or 70% by mass or less. It is also preferred that the starch derived from an edible plant (particularly pulses and / or cereals) satisfies the above-mentioned requirements.

[0142] Other details regarding the starch in the frozen solid food composition of the present invention are the same as other details regarding the starch in its precursor base solid composition.

[0143] Protein Content of Frozen Solid Food Composition The protein content of the frozen solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit, calculated on a wet mass basis, is typically 3.0% by mass or more, and the upper limit is not particularly limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 3.0% by mass or more. Among these, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, or 18% by mass or more are preferred. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less. It is also preferable that proteins derived from edible plants (particularly pulses and / or millet) satisfy the above-mentioned requirements.

[0144] Other details regarding the protein in the frozen solid food composition of the present invention are the same as other details regarding the protein in its precursor basal solid composition.

[0145] Wet basis moisture content of the frozen solid food composition of the present invention is higher than that of its precursor, the base solid composition. Specifically, the wet basis moisture content can be, for example, typically in the range of 10% by mass or more and 85% by mass or less. More specifically, the lower limit is typically 10% by mass or more. Of these, for example, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, or 24% by mass or more is preferred. On the other hand, the upper limit is typically 85% by mass or less. Of these, for example, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less is preferred.

[0146] Other details regarding the wet basis moisture content in the frozen solid food composition of the present invention are the same as other details regarding the wet basis moisture content in its precursor base solid composition.

[0147] Starch Gelatinization Degree of the Frozen Solid Food Composition The starch gelatinization degree of the frozen solid food composition of the present invention is lower than that of its precursor, the base solid composition. Specifically, the upper limit of the starch gelatinization degree of the frozen solid food composition of the present invention is, for example, 88% by mass or less, and the lower limit is not limited, but can be, for example, 30% by mass or more. More specifically, the upper limit is usually preferably 88% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less. On the other hand, the lower limit is not limited, but is preferably, for example, 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.

[0148] Other details regarding the starch gelatinization degree in the frozen solid food composition of the present invention are the same as other details regarding the starch gelatinization degree in its precursor base solid composition.

[0149] Starch granule structure of the frozen solid food composition: The starch granule structure of the frozen solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the frozen solid food composition of the present invention preferably satisfies the following requirements (a) and / or (b) regarding starch granule structure: (a) The starch granule structure observed when a 6% suspension of the pulverized composition is observed is 300 grains / mm ２ (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer (RVA), the gelatinization peak temperature is less than 120°C.

[0150] Regarding the requirement (a), specifically, the number of starch granule structures observed under the above conditions in the frozen solid food composition of the present invention is, for example, 0 granules / mm ２ More than 300 pieces / mm ２ More specifically, the number of starch granule structures in the composition of the present invention is usually 300 / mm ２ Below, 250 pieces / mm ２ or less, or 200 pieces / mm ２ or less, or 150 pieces / mm ２ or less, or 100 pieces / mm ２ or less, or 50 pieces / mm ２ or less, or 30 pieces / mm ２ or less, or 10 pieces / mm ２ Below, especially 0 pieces / mm ２ It is preferable that:

[0151] With regard to (b), the frozen solid food composition of the present invention can have a gelatinization peak temperature of, for example, 50°C or higher and lower than 120°C, as measured by a Rapid Visco Analyzer (RVA) under the conditions described below. More specifically, the upper limit is usually lower than 120°C, and preferably 115°C or lower, or 110°C or lower, or 105°C or lower, or 100°C or lower, or 95°C or lower, or 90°C or lower, or 85°C or lower, or 80°C or lower. On the other hand, the lower limit is not particularly limited, but can usually be 50°C or higher, or 55°C or higher, or 60°C or higher. The Rapid Visco Analyzer (RVA) and its measurement conditions will be described later.

[0152] Other details regarding the starch gelatinization degree in the frozen solid food composition of the present invention are the same as other details regarding the starch gelatinization degree in its precursor base solid composition.

[0153] The frozen solid food composition of the present invention is consumed after thawing and / or heating. In the case of a frozen solid food composition that has been separated from the aqueous medium after immersion and frozen independently, the thawed solid food composition from which the aqueous medium has been removed may be consumed as is, or may be immersed in a separately prepared seasoning liquid before consumption.

[0154] Specifically, the frozen solid food composition according to the embodiment (A) (simultaneous freezing embodiment) is provided in a state in which it is immersed in an aqueous medium and frozen together, as described above. When consuming the frozen solid food composition according to the embodiment (A), the frozen solid food composition immersed in the aqueous medium can be thawed and heated to provide the solid food composition for consumption. In particular, as shown in Figure 1 (A), when a basic seasoning, which is a precursor of a seasoning, is used as the aqueous medium, the frozen solid food composition is provided in a state in which it is immersed in the frozen seasoning and frozen together. By thawing and heating this frozen solid food composition together with the frozen seasoning, the solid food composition immersed in the seasoning can be provided for consumption.

[0155] On the other hand, the frozen solid food composition according to the above-mentioned embodiment (B) (individually frozen embodiment) is, as described above, separated from the aqueous medium after immersion in the aqueous medium and served in a frozen state. When consuming such a frozen solid food composition according to embodiment (B), the solid food composition can be served in a state not immersed in seasoning by thawing and heating it as is. Alternatively, the solid food composition can be served in a state immersed in seasoning by thawing and heating it and then immersing it in a separately prepared seasoning liquid, or by thawing and heating it together with a separately prepared frozen seasoning liquid. As in the latter case, when it is intended to consume the thawed and heated solid food composition immersed in seasoning liquid, the aqueous medium may be removed from the solid composition, and the solid composition may be frozen in a state juxtaposed or placed on top of a separately prepared seasoning liquid (either as is or individually packaged). When the frozen solid food composition is frozen in a state where it is placed next to or on top of the frozen seasoning liquid, it can be served for consumption in a state where it is immersed in the seasoning liquid simply by heating and thawing it as is. On the other hand, when the frozen solid food composition and the frozen seasoning liquid are frozen in an individually packaged state, it can be served for consumption by immersing the solid food composition in the seasoning liquid after heating and thawing each. Of course, a solid food composition that has been frozen independently can also be combined with a separately prepared (unfrozen) seasoning liquid.

[0156] The present invention will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense.

[0157] For each of the test examples, comparative examples, and reference examples, frozen solid food compositions were prepared according to the following procedures: preparation of an aqueous medium (step (i)), preparation of a basic solid composition (step (ii)), immersion of the basic solid composition in an aqueous medium (step (iii)), and freezing of the solid composition (step (iv)). The resulting frozen solid food compositions of each example were subjected to evaluation of their physical properties, and were also thawed and heated to prepare solid food compositions that were subjected to sensory evaluation.

[0158] 1. Preparation of aqueous medium (step (i)): The aqueous medium (basic seasoning liquid or water) shown in Table 1 was used as the aqueous medium in each example. For examples in which a basic seasoning liquid was used, the sodium chloride (NaCl) content and fat / oil content (both calculated as wet mass) in the basic seasoning liquid are also shown in Table 1.

[0159]

[0160] 2. Preparation of Basic Solid Composition (Step (ii)): Each basic solid composition was prepared using one or more edible plants listed in Table 2. Specifically, the basic solid composition was prepared by kneading edible plant powder (average particle size d50: 50 μm) using a twin-screw extruder (Thermo Fisher Scientific HAAKE Process 11 twin-screw extruder, screw diameter 11 mm x 2, screw length 41 cm, segmented, co-rotating screws) at a maximum temperature of 120°C with an SME (specific mechanical energy) value of 800 kJ / kg for 0.1 hours. For Reference Example 30, commercially available spaghetti was used. For each basic solid composition obtained, the starch content (in wet mass terms), starch gelatinization degree, starch granule count, RVA gelatinization peak temperature, and wet base moisture content were measured according to the procedures described above. The results are shown in Table 2.

[0161]

[0162] 3. Immersion treatment of base solid composition in aqueous medium (step (iii)): For each example, the base solid composition was immersed completely in the aqueous medium to prepare a solid composition. The average immersion temperature and immersion time for each example are shown in Table 3.

[0163]

[0164] 4. Freezing of solid composition (step (iv)): For each example, the solid composition after the above-mentioned immersion treatment was removed from the aqueous medium, and the aqueous medium was thoroughly removed. The frozen solid food composition was then subjected to freezing treatment under the conditions shown in the table to prepare a frozen solid food composition. The cooling medium used in each example and the ambient temperature of the composition are shown in Table 4.

[0165]

[0166] 5. Evaluation of physical properties of frozen solid food compositions: For the frozen solid food compositions obtained in each example, the wet basis moisture content in the composition, the ratio of water absorption to the maximum moisture content, starch gelatinization degree, the rate of decrease in starch gelatinization degree before and after the immersion treatment in step (iii) and the freezing treatment in step (iv), the rate of increase in crystallinity before and after the immersion treatment in step (iii) and the freezing treatment in step (iv), and the sodium chloride (NaCl) content (in wet mass equivalent) were measured according to the procedures described above. The results are shown in Table 5.

[0167]

[0168] 6. Sensory Evaluation of Solid Food Compositions: Overview of Sensory Evaluation Procedure: Each frozen solid food composition was heated in a boiling liquid (100°C) for 7 minutes while still frozen to prepare a solid food composition, which was then subjected to sensory evaluation. The sensory evaluation was performed by 10 trained sensory panelists. The sensory panelists visually evaluated each frozen solid food composition for the inhibition of adhesion between the compositions when cooking the frozen composition ((1) inhibition of adhesion). In addition, the sensory panelists ate the thawed and heated solid food compositions before they cooled, and evaluated (2) texture and (3) overall evaluation.

[0169] Sensory evaluators: The sensory evaluators who performed each sensory test were selected based on their outstanding performance, experience in product development, and extensive knowledge of food quality such as taste and texture, after undergoing the following discrimination training in advance (A) to (C) below). These inspectors were also able to make absolute evaluations of each sensory test item.

[0170] A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to create a total of seven samples, in which each taste sample was accurately distinguished. B) A concentration difference discrimination test in which the difference in concentration between five types of saline solutions and an acetic acid solution with slightly different concentrations was accurately distinguished. C) A three-point discrimination test in which the soy sauce from manufacturer B was accurately distinguished from a total of three samples, two from manufacturer A and one from manufacturer B.

[0171] Furthermore, for each of the above evaluation items, all inspectors evaluated a standard sample in advance, standardizing the scores of each evaluation criterion, and then ten inspectors conducted an objective sensory test. Each evaluation item was evaluated by each inspector selecting the number that most closely matched their own evaluation from a five-point scale for each item. The evaluation results were calculated as the arithmetic mean of the scores of the ten inspectors, and the final score was calculated by rounding off to the nearest decimal place.

[0172] (1) Suppression of adhesion of solid food compositions: For each example of frozen solid food composition, the adhesion of the compositions to each other when cooking the frozen composition was evaluated by lifting about 10 pieces of the composition and assessing the ease with which the compositions adhere to each other using the following five-point scale: 5: Adhesion of the compositions to each other is suppressed, very preferable. 4: Adhesion of the compositions to each other is largely suppressed, somewhat preferable. 3: Adhesion of the compositions to each other is suppressed to some extent, average. 2: Adhesion of the compositions to each other is hardly suppressed, somewhat unpreferable. 1: Adhesion of the compositions to each other is not suppressed at all, unpreferable.

[0173] (2) Texture of solid food composition: The solid food compositions obtained by thawing and heating the frozen solid food compositions of each example were evaluated for elastic texture using the following five-point scale. 5: The elastic texture was strongly felt, very preferable. 4: The elastic texture was slightly stronger, somewhat preferable. 3: The elastic texture was felt to some extent, but within an acceptable range. 2: The elastic texture was barely felt, somewhat unpreferable. 1: The elastic texture was not felt at all, unpreferable.

[0174] (3) Overall evaluation of solid food compositions: The frozen solid food compositions of each example were thawed and heated, and the overall palatability of the food compositions was evaluated on the following five-point scale. In addition, comments were provided regarding any special notes made during the evaluation. 5: The balance between stickiness and elasticity is good, and very preferable. 4: The balance between stickiness and elasticity is relatively good, and somewhat preferable. 3: The balance between stickiness and elasticity is average. 2: The balance between stickiness and elasticity is slightly poor, and somewhat unfavorable. 1: The balance between stickiness and elasticity is very poor, and unfavorable.

[0175] The results of the sensory evaluation of each example of the solid food composition obtained by the above procedure are shown in Table 6. Comments are also provided in the table for some examples.

[0176] Furthermore, the frozen solid food compositions of Test Examples 1 to 3, 11, and 12 were thawed and heated by microwave heating at 500 W for 3 minutes, and the quality of the resulting solid food compositions was evaluated. As a result, the composition of Test Example 3 was found to be somewhat more prone to collapse due to evaporation of water from the inside of the composition than the compositions of Test Examples 1 and 2. Therefore, it was found that in step (iii), a solid composition having a wet basis moisture content of 60 mass% or less after the immersion treatment can be more suitably used as a composition to be heated in a microwave oven.

[0177] Furthermore, the composition of Test Example 11 seemed to have a slightly remaining core compared to the composition of Test Example 12. Therefore, it was found that in step (iii), a solid composition having a wet basis moisture content of 20 mass% or more after the immersion treatment can be more suitably used as a microwave heating composition.

[0178]

Claims

1. A method for producing a frozen solid food composition containing starch derived from an edible plant, comprising the following steps (i) to (iv): (i) Providing an aqueous medium. (ii) A step of preparing a basic solid composition that satisfies the following (1) to (5): (1) The dietary fiber content is 3.0% by mass or more in terms of wet mass. (2) The starch content is 10.0% by mass or more in terms of wet mass. (3) The protein content is 3.0% by mass or more in terms of wet mass. (4) The wet basis moisture content is less than 50% by mass. (5) The degree of gelatinization of the starch is 40% by mass or more. (6) Satisfy the following (a) and / or (b): (a) When a 6% by mass suspension of the pulverized composition is observed, the starch granule structure observed is 300 granules / mm ２ The following is the result. (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C. (iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition, wherein the average temperature during the immersion treatment is 60°C or less. (iv) Freezing the solid composition to a temperature below 0°C.

2. The method according to claim 1, wherein the aqueous medium in step (i) is a basic seasoning liquid.

3. The method according to claim 2, wherein the sodium chloride content of the basic seasoning liquid in step (i) is 10.0% by mass or less in terms of wet mass.

4. The method according to claim 2, wherein the fat content of the basic seasoning liquid in step (i) is 10.0% by mass or less in terms of wet mass.

5. The method according to claim 1 or 2, wherein the aqueous medium in step (i) comprises pure water and / or ultrapure water.

6. 3. The method according to claim 1 or 2, wherein the solid composition is frozen together with the aqueous medium during the freezing treatment in step (iv).

7. 3. The method according to claim 1 or 2, wherein after the immersion treatment in step (iii), the solid composition is separated from the aqueous medium and subjected to the freezing treatment in step (iv).

8. The method according to claim 1 or 2, wherein the immersion treatment in step (iii) is carried out at a temperature of 10°C or less for 10 minutes or more.

9. The method according to claim 1 or 2, wherein during the immersion treatment in step (iii), the average temperature of the solid composition is 60°C or lower when the wet basis moisture content of the solid composition is 20% by mass or higher.

10. 3. The method according to claim 1, wherein after the immersion treatment in step (iii), the ratio of the amount of water absorption to the maximum water content of the solid composition is 20% or more.

11. The method according to claim 1 or 2, wherein the salt concentration of the solid composition after the immersion treatment in step (iii) is 5% by mass or less in terms of wet mass.

12. 3. The method according to claim 1, wherein the rate of decrease in the degree of gelatinization of the starch in the solid composition before and after the soaking treatment in step (iii) and the freezing treatment in step (iv) is 2% or more.

13. 3. The method according to claim 1, wherein the increase in crystallinity of the solid composition obtained under the following [Condition A] before and after the immersion treatment in step (iii) and the freezing treatment in step (iv) is 2% or more. [Condition A] The composition is dried to a wet standard moisture content of 10% by mass, then pulverized, and fractions with mesh sizes of 43 μm or larger are removed. The powdered composition is subjected to X-ray diffraction analysis to determine the peak intensity of the diffracted X-ray peaks detected at a diffraction angle 2θ of 16 degrees (deg) or more and 18 degrees (deg) or less.

14. The method according to claim 1 or 2, wherein the solid composition has a wet moisture content of 10% by mass or more after the freezing treatment in step (iv).

15. The method according to claim 1 or 2, wherein the degree of gelatinization of the starch in the solid composition after the freezing treatment in step (iv) is 99% by mass or less.

16. The method of claim 1 or 2, wherein the composition contains an edible plant.

17. The method according to claim 16, wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more in terms of dry mass.

18. The method according to claim 1 or 2, wherein the edible plants are pulses and / or cereals.

19. The method according to claim 18, wherein the pulses are one or more pulses selected from the group consisting of Pisum sativum, Phaseolus vulgaris, Pigeonpea, Vigna spp., Vicia faba, Chickpea, Glycine max, and Lentil spp.

20. 20. The method according to claim 18 or 19, wherein the cereal grains are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa.

21. A frozen solid food composition containing starch derived from an edible plant selected from beans and / or cereals, and satisfying all of the following (1) to (7): (1) The dietary fiber content is 3.0% by mass or more in terms of wet mass. (2) The starch content is 10.0% by mass or more in terms of wet mass. (3) The protein content is 3.0% by mass or more in terms of wet mass. (4) The wet standard moisture content is 25% by mass or more and 75% by mass or less. (5) The degree of gelatinization of the starch is 40% by mass or more and 88% by mass or less. (6) Satisfy the following (a) and / or (b): (a) When a 6% by mass suspension of the pulverized composition is observed, the starch granule structure observed is 300 granules / mm ２ The following is the result. (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C. (7) The cereals are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oat, corn, amaranth, and quinoa.

22. A frozen solid food composition containing starch derived from an edible plant selected from beans and / or cereals, and satisfying all of the following (1) to (7): (1) The dietary fiber content is 3.0% by mass or more in terms of wet mass. (2) The starch content is 10.0% by mass or more in terms of wet mass. (3) The protein content is 3.0% by mass or more in terms of wet mass. (4) The wet basis moisture content is 25% by mass or more and 85% by mass or less. (5) The degree of gelatinization of the starch is 50% by mass or more and 88% by mass or less. (6) Satisfy the following (a) and / or (b): (a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 granules / mm 2 or less. (b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C / min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C. (7) The cereals are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oat, corn, amaranth, and quinoa.

23. 23. The frozen solid food composition according to claim 21 or 22, which is to be eaten after thawing and / or heating.

24. 23. The frozen solid food composition according to claim 21 or 22, which is eaten by immersing it in a seasoning liquid.

25. 23. The frozen solid food composition according to claim 21 or 22, wherein the solid food composition contains 1% by mass or more of pulses and / or cereals in terms of dry mass.