Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
  • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/186—Starches; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
  • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
  • A21D13/066—Gluten-free products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
  • A21D2/362—Leguminous plants
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
  • A21D2/368—Fermentation by-products, e.g. grapes, hops
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

Definitions

• the present invention relates to a swelling composition containing starch and a method for producing the same.
• Patent Document 1 Japanese Unexamined Patent Publication No. 2018-061480 describes gluten by containing soybean flour and rice flour in a specific ratio in bread containing no gluten contained in wheat or the like. It is disclosed that a gluten-free bread that swells sufficiently even if it does not contain gluten and is excellent in terms of palatability is obtained.
• Patent Document 2 Japanese Unexamined Patent Publication No. 2018-099096
• a specific cellulose preparation is contained to prevent deterioration of the flavor, and a kiln at the time of swollen. It is disclosed that as a result of suppressing falling, bending, and shrinkage over time after swelling, a soft wheat swelling food having a voluminous texture but a light texture was obtained.
• Patent Document 1 has a problem that the relatively high molecular weight starch contained in rice is hardened by heat treatment, so that the texture peculiar to puffed rice cannot be sufficiently felt.
• Patent Document 2 is a technique for reinforcing the network structure of gluten contained in wheat with a cellulose preparation in a composition containing wheat as a main component, and has a completely different structure containing starch as a main component. It was not applicable to the composition.
• the present invention has been made in view of the above problems, and provides a swelling composition containing starch as a main component, which is maintained in a swelled state even after heat treatment and has a texture peculiar to a swelled food. It is one of the purposes.
• the present inventors adjusted the dryness-based water content, starch gelatinization degree, and dietary fiber content of the swelling composition containing starch as a main component to a predetermined value or more, and described the following [Procedure a]. ] In the section where the molecular weight logarithm is 3.5 or more and less than 6.5 with respect to the area under the entire curve in the molecular weight distribution curve (MWDC 3.5-8.0 ) having a molecular weight logarithmic range of 3.5 or more and less than 8.0.
• the swelling state can be maintained even after the heat treatment.
• the present invention has been completed by finding that it is possible to obtain a swelling composition containing starch as a main component, which is retained and has a texture peculiar to swelling foods, and can solve the above-mentioned problems.
• a swelling composition that satisfies all of the following (1) to (6).
• the starch content of the entire composition is 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, in terms of dry mass. It is 45% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 65% by mass or less.
• the dry content standard water content of the composition is less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or 90% by mass. Less than%, or less than 80%, or less than 70%, or less than 60%, or less than 50%, or less than 40%, or less than 30%, or less than 26%, or less than 21%. , Or less than 16% by mass, or less than 10% by mass, and the lower limit is not limited, but is, for example, 0% by mass or more, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or. It is 5% by mass or more.
• the degree of gelatinization of starch in the composition is 50% by mass or more, 55% by mass or more, or 60% by mass or more, 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80. It is mass% or more, 85% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or less, or 99% by mass or less.
• the dietary fiber content of the composition is 3.0% by mass or more, 3.5% by mass or more, 4.0% by mass or more, 4.5% by mass or more, or 5.0% by mass in terms of dry mass.
• % Or more or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, and the upper limit is limited. However, it is, for example, 40% by mass or less, 35% by mass or less, or 30% by mass or less.
• the ratio of the area under the curve (hereinafter referred to as "AUC1") in the section where the molecular weight logarithm is 3.5 or more and less than 6.5 to the area under the entire curve is more than 60%. Or more than 63%, or more than 65%, or more than 67%, or more than 70%, and the upper limit is not limited, but is, for example, 100% or less, 90% or less, or 80% or less.
• AUC1 area under the curve
• step a The component obtained by treatment in step a is dissolved in 1 M aqueous sodium hydroxide solution in an amount of 0.30% by mass, allowed to stand at 37 ° C. for 30 minutes, and then the same volume of water and the same volume of eluent. And 5 mL of the filtrate filtered with a 5 ⁇ m filter are subjected to gel filtration chromatography, and the molecular weight distribution is measured. (6) The particle size d 50 in the particle size distribution measured after adding starch and proteolysis treatment according to the following [Procedure b] to the composition and then applying ultrasonic treatment is less than 450 ⁇ m, or 410 ⁇ m or less, or 350 ⁇ m or less.
• the ratio of the area under the curve (hereinafter referred to as "MWDC 6.5-9.5 "), the ratio of the area under the curve (hereinafter referred to as "AUC3") in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 with respect to the area under the entire curve is 30% or more. , Or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, and the upper limit is not limited, but is, for example, 100% or less.
• the components obtained by treating the composition in the above [Procedure a] are separated under the above [Condition A], and the separated fraction having a mass molecular weight log of 5.0 or more and less than 6.5 is recovered. , 1 part by mass of the sample adjusted to pH 7.0 was stained with 9 parts by mass of iodine solution (0.25 mM), and the absorbance at 660 nm (ABS 5.0-6.5 ) was 0.10 or more, or 0.15.
• Item 4. The composition according to any one of Items 1 to 6, which is 2.00 or less.
• the total porosity of the swelling composition exceeds 1%, or more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%.
• the major axis average value is less than 450 ⁇ m, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less, 100 ⁇ m or less, 80 ⁇ m or less, 60 ⁇ m or less, or 50 ⁇ m or less, and
• Item 10 The composition according to Item 9, wherein the CFW-stained site is embedded in an iodine-stained site.
• (C1) The average brightness calculated from the signal intensity of m / z 66.88278 (hereinafter referred to as “AV 66.88278 ”) and the average brightness calculated from the signal intensity of m / z 80.79346 (hereinafter referred to as “AV 80.79346 ”).
• (AV 66.88278 x AV 80.79346 ) is 120 or more, or 150 or more, or 180 or more, or 200 or more, or 220 or more, or 250 or more, or 270 or more, or 300 or more, or 350 or more.
• Or 400 or more, or 450 or more, and the upper limit is not limited, but is, for example, 3000 or less, or 2000 or less.
• the standard deviation of luminance (hereinafter referred to as "SD 66.88278 ”) in the signal intensity variance of m / z 66.88278 is 16.0 or more, or 18.0 or more, or 19.0 or more, or 20.0 or more. , 22.0 or more, or 24.0 or more, and the upper limit is not limited, but is, for example, 100 or less, 80 or less, 60 or less, or 50 or less.
• the standard deviation of luminance (hereinafter referred to as "SD 80.79346 ”) in the signal intensity dispersion of m / z 80.79346 is 4.0 or more, or 4.5 or more, or 5.0 or more, or 5.5 or more.
• composition % Or less, or 1.2% or less, or 1.1% or less, or 1.0% or less, or 0.9% or less, or 0.8% or less, or 0.7% or less, or 0.6%
• the following, or 0.5% or less, and the lower limit is not limited, but for example, 0.00% or more, 0.005% or more, 0.01% or more, or 0.02% or more, or 0. Item 2.
• the density of the composition is less than 1.0 g / cm 3 , or less than 0.90 g / cm 3 , or less than 0.80 g / cm 3 , or less than 0.70 g / cm 3 , or 0.60 g / cm. Less than 3 , and without limitation, the lower limit is, for example, greater than 0.10 g / cm 3 , or greater than 0.15 g / cm 3 , or greater than 0.20 g / cm 3 , or greater than 0.25 g / cm 3 , or.
• Item 6 is, for example, greater than 0.10 g / cm 3 , or greater than 0.15 g / cm 3 , or greater than 0.20 g / cm 3 , or greater than 0.25 g / cm 3 , or.
• the starch grain structure observed when observing a 6% suspension of the pulverized product of the composition (a) satisfying the following (a) and / or (b) is 300 pieces / 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 40 pieces / mm 2 or less, or 30 pieces.
• the gelatinization peak temperature was 95 when a 14% by mass composition water slurry was heated from 50 ° C. to 140 ° C. at a heating rate of 12.5 ° C./min using a rapid viscoanalyzer.
• the protein content of the composition is 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass in terms of dry 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, 16% by mass or more, 17% by mass or more, or 18% by mass or more, and the upper limit is not limited, but for example, 40% by mass or less, 30% by mass or less, or 25% by mass or less. , Or the composition according to any one of Items 1 to 14, which is 20% by mass or less. [Item 16]
• the total fat content of the composition is 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, or 5.0% by mass or more, or 6.
• the ratio of the liquid oil / fat content to the total oil / fat content of the composition is 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass.
• Item 2. The composition according to any one of Items 1 to 16, wherein the composition is 80% by mass or more, or 90% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less. thing.
• the dry content standard water content of beans and / or millets is less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass, and the lower limit is not limited.
• Item 3. The composition according to Item 18, wherein the composition is, for example, 0% by mass or more, or 0.01% by mass or more.
• Item 20. The composition according to Item 18 or 19, wherein the beans are mature beans.
• Beans and / or millets have a particle size d 90 after ultrasonic treatment of less than 500 ⁇ m, or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 275 ⁇ m or less, or 250 ⁇ m or less, or 225 ⁇ m or less, 200 ⁇ m or less, 175 ⁇ m or less, 150 ⁇ m or less, 125 ⁇ m or less, 100 ⁇ m or less, 90 ⁇ m or less, 80 ⁇ m or less, 70 ⁇ m or less, 60 ⁇ m or less, or 50 ⁇ m or less, and the lower limit is limited.
• the total content of beans and / or miscellaneous grains is 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35 in terms of dry mass.
• Mass% or more 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.
• the term is 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more, and the upper limit is not limited, but is, for example, 100% by mass or 100% by mass or less.
• the content ratio of starch contained in beans and / or miscellaneous grains to the total starch content of the composition is 30% by mass or more, 40% by mass or more, or 50% by mass or more.
• the content ratio of the protein contained in beans and / or miscellaneous grains to the total protein content of the composition is 10% by mass or more, 20% by mass or more, or 30% by mass or more.
• composition according to any one of Items 18 to 25, which is 100% by mass or less is 100% by mass or less.
• the content of wheat in the composition is 50% by mass or less, 40% by mass or less, or 30% by mass or less, 20% by mass or less, or 10% by mass or less in terms of dry mass, or in substance.
• Item 5 The composition according to any one of Items 1 to 26, which is not contained or is not contained, and the lower limit is not limited, but is, for example, 0% by mass or 0% by mass or more.
• the content ratio of protein derived from wheat to the total protein content of the composition is 50% by mass or less, 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less.
• Item 6. The composition according to any one of Items 1 to 29, wherein the composition contains a dietary fiber localization site of an edible plant.
• the dietary fiber localization site contains a bean seed coat.
• the total content of the edible portion of beans and / or miscellaneous grains and the localized portion of the dietary fiber of the edible plant is 10% by mass or more, 15% by mass or more, or 20% by mass or more, or 20% by mass or more in terms of dry mass. 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 50% by mass or more, and the upper limit is not limited, but for example, 100% by mass or less, or 97% by mass or less. , Or 95% by mass or less, 93% by mass or less, or 90% by mass or less, according to any one of Items 1 to 31.
• [Item 33] The composition according to any one of Items 1 to 32, which contains both an edible portion of beans and a dietary fiber localization site of beans.
• [Item 34] The composition according to any one of Items 30 to 33, wherein the dietary fiber localization site of the edible plant contains the dietary fiber localization site of plantain.
• Item 35. The composition according to any one of Items 30 to 34, wherein the dietary fiber localization site of an edible plant contains a dietary fiber localization site in an enzyme-treated state.
• Item 36. The composition according to Item 35, wherein the enzymatic treatment is xylanase and / or pectinase treatment.
• Item 38. The method for producing a composition according to any one of Items 1 to 28, which comprises the following steps (i) and (ii).
• (I) A step of preparing a dough composition that satisfies all of the following (1) to (5).
• the starch content of the composition is 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 12.0% by mass or more, or 14.0% by mass based on the wet mass.
• the dry content standard water content of the composition is more than 40% by mass, more than 45% by mass, or more than 50% by mass, or more than 55% by mass, or more than 60% by mass, or more than 65% by mass, or 70% by mass.
• % Or more 80% by mass or more, 90% by mass or more, or 100% by mass or more, and the upper limit is not limited, but for example, 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or It is 175% by mass or less, or 150% by mass or less.
• the dietary fiber content of the composition is 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, or 6.0% by mass in terms of wet mass.
• the starch-degrading enzyme activity of the composition is 0.2 U / g or more, 0.4 U / g or more, 0.6 U / g or more, 0.8 U / g or more, or 1.0 U in terms of dry mass. It is / g or more, 2.0 U / g or more, 3.0 U / g or more, or 4.0 U / g or more, and the upper limit is not limited, but is, for example, 100.0 U / g or less, or 50.0 U. It is / g or less, or 30.0 U / g or less, or 10.0 U / g or less, or 7.0 U / g or less.
• the particle size d 50 in the particle size distribution measured after adding starch and proteolysis treatment to the composition according to the above [procedure b] and then applying ultrasonic treatment is less than 450 ⁇ m, 400 ⁇ m or less, or 350 ⁇ m or less. Or 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less, and the lower limit is not limited, but is, for example, 1 ⁇ m or more, particularly 5 ⁇ m or more, or 7 ⁇ m or more.
• the step of swelling the dough composition of the step (i) by heat treatment, and the rate of increase of the AUC1 value of the composition is 5% or more or 10% or more before and after the heat treatment. Or 15% or more, or 20% or more, or 25% or more, or 30% or more, 35% or more, or 40% or more, and the upper limit is not limited, but for example, 500% or less, or 400% or less, or 300. % Or less, or 250% or less, or 210% or less, or 200% or less, 150% or less, or 100% or less, or 95% or less, 90% or less, or 85% or less, or 80% or less, or 75.
• % Or less 70% or less, or 65% or less, and the rate of decrease in the dry content standard water content is 5% by mass or more, 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, and the upper limit. Is not limited, but is, for example, 100% by mass or less, 98% by mass or less, 96% by mass or less, or 94% by mass, or 92% by mass, or 90% by mass or less, or 80% by mass or less, or 70% by mass. % Or less. Item 39.
• (6-1) The following (c-1) and / or (d-1) are satisfied.
• (C-1) The starch grain structure observed when observing a 6% suspension of the pulverized product of the dough composition is 40 pieces / mm 2 or more, 60 pieces / mm 2 or more, or 80 pieces / mm 2 . More than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or more than 300 pieces / mm 2 and the upper limit is not limited.
• step (D-2) Gelatinization peak when the 14% by mass water slurry of the pulverized composition was heated from 50 ° C. to 140 ° C. at a heating rate of 12.5 ° C./min using a rapid viscoanalyzer.
• the rate of decrease in temperature before and after step (ii) is 5% or more, 10% or more, 15% or more, or 20% or more, and the upper limit is not limited, but for example, 100% or less (that is, the peak is Not detected), or 60% or less, 50% or less, 45% or less, or 40% or less. 41.
• the difference in temperature decrease of the gelatinization peak temperature is 50 ° C. or lower, or 45 ° C. or lower, or 40 ° C. or lower, or 35 ° C. or lower, or 30 ° C. or lower, and the lower limit.
• beans and / or millets that have been heated to, for example, 0 ° C or higher, especially 1 ° C or higher, 2 ° C or higher, 3 ° C or higher, 4 ° C or higher, or 5 ° C or higher.
• Item 4 The manufacturing method according to Item 41.
• beans and / or millets have a particle diameter d 90 of less than 500 ⁇ m or less than 450 ⁇ m, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less after ultrasonic treatment. , Or 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less, and the lower limit is not limited, but is, for example, 1 ⁇ m or more, particularly 5 ⁇ m or more, 7 ⁇ m or more, or 10 ⁇ m or more in powder form, Item 41 or 42.
• the reduction rate of the AUC2 before and after the heat treatment of the step (ii) is 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, or 30% or more. , Or 35% or more, or 40% or more, and the upper limit is not limited, but is, for example, 100% or less, or 90% or less, according to any one of Items 38 to 45.
• the rate of decrease in the [AUC2] / [AUC1] ratio before and after the heat treatment of the step (ii) is 10% or more, or 15% or more, or 20% or more, or 25% or more, or 30. % Or more, 35% or more, or 40% or more, and the upper limit is not limited, but is, for example, 100% or less, 90% or less, or 80% or less, according to any one of Items 38 to 46. Production method.
• the rate of increase in the total porosity before and after the heat treatment of the step (ii) is 1% or more, 2% or more, 3% or more, 4% or more, or 5% or more, or 6 % Or more, or 7% or more, or 8% or more, or 9% or more, 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, and
• the upper limit is not limited, but for example, 10000% or less, or 8000% or less, or 6000% or less, or 4000% or less, 2000% or less, 1000% or less, or 500% or less, or 300% or less, or 200% or less.
• the production method according to any one of Items 38 to 49, wherein at least one of the following (c1) to (c3) is satisfied before and after the heat treatment in the step (ii).
• (C1) The rate of increase of the multiplication value AV 66.88278 ⁇ AV 80.79346 is 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more. Or 100% or more, and the upper limit is not limited, but is, for example, 1000% or less, 700% or less, or 400% or less.
• the rate of increase of the standard deviation SD 66.88278 is 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, or 40%.
• the above, and the upper limit is not limited, but is, for example, 500% or less, 400% or less, 350% or less, 300% or less, or 200% or less.
• C3 The rate of increase of the standard deviation SD 80.79346 is 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, or 40%. More than or equal to 50% or more, or 60% or more, or 70% or more, or 80% or more, or 100% or more, or 200% or more, or 300% or more, and the upper limit is not limited, but for example, 1000% or less. Or 800% or less, or 600% or less. Item 5.
• the production method according to any one of Items 38 to 50, wherein the dough composition of step (i) contains a dietary fiber localized portion of an edible plant.
• the dough composition of step (i) covers the dietary fiber localized portion of the edible plant in an wet mass reference ratio of 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, or. 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more, and the upper limit is not limited, but for example, 20% by mass or less, or 15% by mass or less. , Or 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less, according to Item 51.
• Item 53 Item 53.
• the dough composition of step (i) contains both the edible portion of beans and the dietary fiber localization site of beans.
• the dietary fiber localization site of the edible plant contains the seed coat of plantain.
• the production method according to any one of Items 51 to 55 which comprises enzymatically treating a dietary fiber localized site of an edible plant.
• [Item 57] The production method according to Item 56, wherein the enzymatic treatment is xylanase and / or pectinase treatment.
• Item 58. The production method according to Item 56 or 57, which comprises performing enzymatic treatment in step (i) and / or step (ii).
• Item 59. The production method according to Item 58, wherein the step (ii) includes the following steps (ii-a) and (ii-b).
• (Ii-a) A step of yeast-fermenting the dough composition of (i) above.
• (Ii-b) The step of calcining the composition after yeast fermentation of the above (ii-a).
• step (ii) includes the following steps (ii-1a) and (ii-1b).
• step (ii-1a) A step of kneading the dough composition of (i) above under pressure conditions while heat-treating at a temperature of 100 ° C. or higher.
• step (ii) A step of returning the composition after kneading of (ii-1a) to normal pressure at a temperature of 100 ° C. or higher.
• step (ii) includes the following steps (ii-2a) and (ii-2b).
• (Ii-2a) A step of mixing air bubbles and / or a leavening agent with the dough composition of (i) above.
• (Ii-2b) A step of heat-treating the mixed composition of (ii-2a) at an arbitrary temperature.
• [Item 62] Beans and / or millets for use in the step (i) of the production method according to any one of Items 38 to 61, which are the following (c-3) and / or (d-). Beans and / or millets that satisfy 3).
• (C-3) The starch grain structure observed when observing a 6% suspension of the pulverized product of the dough composition is 40 pieces / mm 2 or more, 60 pieces / mm 2 or more, or 80 pieces / mm 2 .
• D-3 Gelatinization when a 14% by mass water slurry of a pulverized product of a dough composition was measured by raising the temperature from 50 ° C. to 140 ° C. at a heating rate of 12.5 ° C./min using a rapid viscoanalyzer. The peak temperature is more than 95 ° C., 100 ° C.
• the temperature decrease difference of the gelatinization peak temperature is 50 ° C. or lower, or 45 ° C. or lower, or 40 ° C. or lower, or 35 ° C. or lower, or 30 ° C. or lower, and the lower limit is not limited, but for example, 0 ° C. or higher.
• a swelling composition containing starch as a main component which is maintained in a swelled state even after heat treatment and has a texture peculiar to a swelled food.
• starch-containing swelling composition One aspect of the present invention is appropriately referred to as a starch-containing swelling composition (hereinafter, appropriately referred to as “starch-containing swelling composition of the present invention", “swelling composition of the present invention”, or simply “composition of the present invention”. ).
• the "swelling composition” means a composition having voids of a certain size or more inside the composition. Typically, it can be produced by expanding the liquid or gas inside the dough composition to increase its void volume and then cooling the composition to cure it.
• the water in the raw material is expanded and evaporated to inflate the serial puff, and the powder of the dried edible plant is watered. Is added and kneaded while heating and pressurizing to form a dough composition, and then by rapidly reducing the pressure of the dough composition, the water content inside the composition is rapidly vaporized to increase the void volume, thereby forming the composition.
• Examples thereof include serial puffs produced by cooling and curing the dough composition by the heat of vaporization while expanding.
• a leavening agent typically baking powder that produces gas by heating, or sodium hydrogen carbonate (baking soda), or ammonium hydrogen carbonate
• a gas generated by yeast fermentation is expanded by heat treatment inside the dough composition.
• This also includes foods such as bread or similar waffles (sometimes referred to as bread-like foods), which is a bulk leavening composition produced by increasing the void volume and then cooling and curing the dough composition.
• the puffed food composition also includes a cereal puff or a bread food obtained by molding the puffed composition into a desired shape.
• the swelling food composition of the present invention is produced by a production method not including such a fermentation step in addition to the fermentation swelling composition produced by a production method including a fermentation step (particularly a fermentation step with yeast).
• Non-fermented swelling compositions are also included.
• the swelling composition of the present invention is preferably characterized in that the dry content standard water content of the composition is within a predetermined range.
• the dry content-based water content of the swelling composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass. More specifically, the upper limit of the dry content standard water content of the composition of the present invention is usually less than 150% by mass, but among them, less than 140% by mass, less than 130% by mass, less than 120% by mass, or 110% by mass. Less than%, or less than 100%, or less than 90%, or less than 80%, or less than 70%, or less than 60%, or less than 50%, or less than 40%, or less than 30%.
• the lower limit of the dry content standard water content in the composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, for example, 0% by mass or more, 0.5% by mass or more, or It can be 1% by mass or more, 2% by mass or more, or 5% by mass or more.
• the dry content-based water content in the composition of the present invention may be derived from various components of the composition, or may be further derived from added water. Further, when the dry content standard water content contained in the dough composition before processing is high, a step of adjusting to the above-mentioned numerical value can be adopted by adopting a drying treatment or the like.
• the dry content standard water content of the fermentation swelling composition can be, for example, in the range of 50% by mass or more and less than 150% by mass. More specifically, the upper limit may be usually less than 150% by mass, particularly less than 125% by mass, or less than 110% by mass. On the other hand, the lower limit is not limited, but may be, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more from the viewpoint of industrial production efficiency. can.
• the dry content standard water content of the non-fermented swelling composition can be, for example, in the range of 0.5% by mass or more and less than 30% by mass. More specifically, the upper limit may be usually less than 30% by mass, particularly less than 26% by mass, less than 21% by mass, or less than 16% by mass, or less than 10% by mass.
• the lower limit is not limited, but is, for example, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more from the viewpoint of industrial production efficiency. be able to.
• the "dry content standard moisture content” means the ratio of the total amount of water derived from the raw material of the composition of the present invention and the separately added water content to the total amount of solid content.
• the numerical value is measured by heating to 90 ° C. by the vacuum heating and drying method according to the Standard Tables of Food Composition in Japan 2015 (7th revision). Specifically, an appropriate amount of sample is collected in a measuring container (W0) which has become constant in advance, weighed (W1), and dried under reduced pressure electric constant temperature adjusted to a predetermined temperature (more specifically, 90 ° C.) at normal pressure.
• the swelling composition of the present invention is preferably characterized in that the dietary fiber content of the composition (particularly, but not limited to, the content of insoluble dietary fiber is preferably within a predetermined range).
• the dietary fiber content of the swelling composition of the present invention can be in the range of, for example, 3.0% by mass or more and less than 40% by mass in terms of dry mass. More specifically, the lower limit is usually 3.0% by mass or more in terms of dry mass.
• the upper limit thereof is not particularly limited, but can be, for example, usually 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of dry mass.
• dietary fiber content total amount of dietary fiber "which is the total value of soluble dietary fiber content and insoluble dietary fiber content)", “soluble dietary fiber” and “insoluble dietary fiber”, the Japanese Food Standard Ingredients Table 2015 (7) According to the revised method), it is measured by the modified Proski method.
• dry mass represents the mass of the balance obtained by subtracting the water content calculated from the above-mentioned “moisture content (dry content standard water content)” from the total mass of the composition and the like.
• “Dry mass conversion” represents the content ratio of each component calculated by using the dry mass of the composition as the denominator and the content of each component as the molecule.
• the origin of the dietary fiber contained in the composition of the present invention is not particularly limited, and may be derived from various natural materials such as edible plants containing the dietary fiber, or may be synthesized.
• the dietary fiber contained in various materials may be isolated, purified and used, or the material containing such dietary fiber may be used as it is, and the dietary fiber is various materials (particularly). It is preferably dietary fiber in a state contained in beans and / or grains).
• those derived from cereals particularly those derived from cereals
• those derived from beans, those derived from potatoes, those derived from vegetables, those derived from nuts and seeds, those derived from fruits, etc. can be used.
• Derived ones and those derived from beans are more preferable from the viewpoint of the texture of the composition, those derived from beans are further preferable, those derived from pea are particularly preferable, and those derived from yellow pea are most preferable.
• the ratio of the total content of bean-derived dietary fiber and / or the dietary fiber derived from miscellaneous grains (preferably the content of bean dietary fiber) to the total dietary fiber content of the entire composition is, for example, 5% by mass or more. It can be in the range of 100% by mass or less.
• the lower limit of the ratio is usually 5% by mass or more, especially 10% by mass or more, or 15% by mass or more, or 20% by mass or more, 25% by mass or more, or 30% by mass or more, or 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 of the ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the composition of the present invention contains a certain proportion or more of dietary fiber derived from plantain seed coat (psyllium husk).
• the ratio of the dietary fiber content derived from the seed coat of Obako to the total dietary fiber content of the entire composition can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is usually 5% by mass or more, especially 10% by mass or more, or 15% by mass or more, or 20% by mass or more, 25% by mass or more, or 30% by mass or more, or 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 is usually 100% by mass or less, 90% by mass or less, or 80% by mass or less.
• the dietary fiber is derived from beans, it may be used with or without seed coat, but it is preferable to use beans with seed coat because it can contain a large amount of dietary fiber.
• the millet may be used with or without bran, but it is preferable to use the millet with bran because it can contain a large amount of dietary fiber.
• the dietary fiber in the composition of the present invention may be blended into the composition as an isolated pure product.
• Beans and / or grains are preferably blended in the composition.
• the ratio of the dietary fiber content contained in beans and / or beans (preferably beans) to the total dietary fiber content of the entire composition is, for example, 10% by mass or more. It can be in the range of 100% by mass or less. More specifically, the lower limit of the ratio is usually 10% by mass or more, especially 20% by mass or more, or 30% by mass or more, or 40% by mass or more, 50% by mass or more, or 60% by mass or more, or 70% by mass.
• % Or more 80% by mass or more, or 90% by mass or more is preferable.
• the upper limit is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the ratio of the dietary fiber content contained in beans and / or miscellaneous grains, preferably beans, to the total dietary fiber content of the entire composition satisfies the above-mentioned regulation. It is preferable that the above provisions are satisfied when is an insoluble dietary fiber.
• the composition of dietary fiber contained in the composition of the present invention is not particularly limited.
• the ratio of lignin (particularly acid-soluble lignin) to the total dietary fiber (particularly the total insoluble dietary fiber) is a certain value or more, the effect of improving the texture is more likely to be obtained.
• the ratio of lignin (particularly acid-soluble lignin) to the total dietary fiber is usually 5% by mass or more, particularly preferably 10% by mass or more, or 30% by mass or more in terms of dry mass.
• the swelling composition of the present invention is preferably characterized in that the starch content of the entire composition is within a predetermined range.
• the starch content of the entire swelling composition of the present invention can be in the range of, for example, 15% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit of the ratio is usually 15% by mass or more in terms of dry mass. Above all, it is preferably 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.
• the upper limit of the ratio is not particularly limited, but is usually 100% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 65% by mass or less in terms of dry mass. can.
• the origin of starch in the composition of the present invention is not particularly limited. Examples include those derived from plants and those derived from animals, but bean-derived starch and / or millet-derived starch are preferable.
• the ratio of the total content of bean-derived starch and / or the starch derived from miscellaneous grains, preferably the starch content of beans, to the total starch content of the entire composition is, for example, 30% by mass or more and 100% by mass or less. Can be a range. More specifically, the lower limit of the ratio is usually 30% by mass or more, especially 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more, or 90% by mass. % Or more is preferable.
• the upper limit of the ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the starch derived from beans those derived from pea are particularly preferable, and those derived from yellow pea are most preferable.
• the starch derived from millet those derived from oat are preferable. Beans will be described later. Further, it is preferable that the starch is contained in beans and / or grains.
• the starch in the composition of the present invention may be blended in the composition as an isolated pure product, but is blended in the composition in a state of being contained in beans and / or grains. Is preferable. Specifically, the total starch content contained in beans and / or miscellaneous grains with respect to the total starch content of the entire composition (preferably starch contained in beans).
• the ratio of content) can be, for example, in the range of 30% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is usually 30% by mass or more, especially 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more, or 90% by mass. % Or more is preferable. On the other hand, the upper limit of the ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the starch content in the composition is a soluble carbohydrate that affects the measured value by 80% ethanol extraction treatment according to the method of AOAC996.11 according to the Japanese Food Standard Ingredients Table 2015 (7th revision). Measure by the method from which (glucose, maltose, maltodextrin, etc.) are removed.
• the swelling composition of the present invention is preferably characterized in that the degree of gelatinization of starch in the composition is within a predetermined range.
• the degree of gelatinization of starch in the swelling composition of the present invention can be, for example, in the range of 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more. Above all, 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, or 90% by mass or more. Is preferable.
• the upper limit thereof is not particularly limited, but may be, for example, usually 100% by mass or less, or 99% by mass or less.
• the degree of gelatinization of the composition follows the method of Japan Food Research Laboratories, Inc., which is a partially modified version of the Japan Food Research Laboratories Bulletin: https://web.archive.org/web/20200611054551/https: Measure using //www.jfrl.or.jp/storage/file/221.pdf or https://www.jfrl.or.jp/storage/file/221.pdf).
• the swelling composition of the present invention is obtained by analyzing the components obtained by treating with the following [Procedure a] under the following [Condition A], and has a molecular weight logarithm in the range of 3.5 or more and less than 8.0. In the molecular weight distribution curve (MWDC 3.5-8.0 ), it preferably has the following characteristics. [Procedure a] After the composition is pulverized, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained.
• the composition of the present invention has a mass average molecular weight obtained from a molecular weight distribution curve obtained by analyzing a component obtained by processing according to the following [Procedure a] under the following [Condition A]. (Sometimes referred to as "mass average molecular weight”) and the area under the entire curve of the molecular weight distribution curve (the area under the curve of the molecular weight distribution curve in the range where the molecular weight log is 3.5 or more and less than 8.0). ) To the ratio of the area under the curve in the section where the molecular weight log is 3.5 or more and less than 6.5 (this is appropriately referred to as "AUC1”), and in the section where the molecular weight log is 6.5 or more and less than 8.0. It is a preferable feature that the ratio of the area under the curve (this is appropriately referred to as "AUC2”) satisfies a predetermined condition.
• the "molecular weight distribution" or “molecular weight distribution curve” means that the molecular weight logarithm is plotted at equal intervals on the horizontal axis (X axis) and the total RI detector measurement values in the entire measurement range are plotted on the vertical axis (Y axis).
• the distribution map obtained by plotting the percentage (%) of the measured value at each molecular weight logarithm is shown. Further, when calculating the area under the curve from the molecular weight distribution curve obtained by analyzing the component obtained by processing in the following [Procedure a] under the following [Condition A], the minimum value within the measurement range is set.
• the molecular weight log is plotted at equal intervals on the horizontal axis (X axis) to calculate the area under the curve, which has a large quality effect but is underestimated in terms of molecular weight.
• the low molecular weight fraction (fraction near AUC1) can be appropriately evaluated.
• the elution time in the measured value obtained by analysis at an oven temperature of 40 ° C. and a flow rate of 1 mL / min every 0.5 seconds per unit time is known.
• the pulverization treatment in this [Procedure a] may be any method as long as the composition can be sufficiently homogenized, and for example, a homogenizer NS52 (manufactured by Microtech Nithion) is used to pulverize the composition at 25,000 rpm for 30 seconds. It may be done by.
• a homogenizer NS52 manufactured by Microtech Nithion
• a composition containing a particularly large amount of lipid for example, a composition having a total fat content of 10% by mass or more in terms of dry mass, particularly 15% by mass or more, particularly 20% by mass or more
• degreasing treatment with hexane may be optionally performed. In that case, for example, the following may be performed. That is, (i) the pulverized composition is treated with 20 times the amount of hexane (CAS110-54-3, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed.
• centrifugation (3 minutes at 4300 rpm: swing rotor) may be performed to remove the supernatant. From the viewpoint of not leaving fats and oils, it is preferable to carry out the above steps (i) to (ii) twice.
• the extraction of the ethanol-insoluble and dimethyl sulfoxide-soluble component from the pulverized composition (or pulverized degreasing composition) in the present [Procedure a] is not limited, but may be carried out as follows, for example. That is, (i) dimethyl sulfoxide (CAS67-68-5, Fujifilm Wakojun) in a 32 times amount based on the initially used pulverized composition with respect to the composition which was optionally degreased after pulverizing the composition. (Manufactured by Yakusha) is added and dissolved by constant temperature treatment at 90 ° C.
• the component obtained by the treatment in the above [Procedure a] is subjected to gel filtration chromatography for the above-mentioned filtrate obtained under the above [Condition A], and the molecular weight logarithm is 3.5 or more. Measure the molecular weight distribution in the range less than 0.0. By analyzing the molecular weight distribution curve obtained in this way after correcting the data so that the minimum value in the measurement range becomes 0, the mass average molecular weight logarithm and AUC1 (area under the entire curve obtained from the molecular weight distribution curve) are obtained.
• the ratio of the area under the curve in the section of) can be obtained. Therefore, it is desirable that gel filtration chromatography be appropriately set so that these values can be obtained.
• the signal intensity ratio in each molecular weight logarithm is calculated using the total signal intensity (RI detector measurement value) of the entire molecular weight distribution curve in the section where the molecular weight logarithm is 3.5 or more and less than 8.0 as the denominator, and the section.
• the mass average molecular weight was calculated by summing the product of the molecular weight converted from the total molecular weight logarithm and the signal intensity ratio.
• the gel filtration column for gel filtration chromatography has a relatively high molecular weight side (molecular weight log number 6.5 or more and less than 8.0) and a relatively low molecular weight side (molecular weight log number 3.5 or more and less than 8.0). It is preferable to use a gel filtration column having an exclusion limit molecular weight (Da) log value (less than 5) in combination.
• Da exclusion limit molecular weight
• a column configuration in which a plurality of gel filtration columns having different exclusion limit molecular weights within the above range are used, and these are connected in series (tandem shape) from the one having the largest exclusion limit molecular weight to the one having the smallest exclusion limit molecular weight in order from the upstream side of the analysis. It is more preferable to adopt.
• starch having a molecular weight logarithm corresponding to AUC2 (6.5 or more and less than 8.0) can be obtained from starch having a molecular weight logarithm corresponding to a smaller AUC1 (3.5 or more and less than 6.5). It can be separated and each parameter can be measured appropriately.
• -TOYOPEARL HW-75S manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 7.7 Da, average pore diameter 100 nm or more, ⁇ 2 cm x 30 cm
• -TOYOPEARL HW-65S manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 6.6 Da, average pore diameter 100 nm, ⁇ 2 cm x 30 cm): 1 bottle.
• the eluent for gel filtration chromatography is not limited, but for example, 0.05 M NaOH / 0.2% NaCl or the like can be used.
• the conditions for gel filtration chromatography are not limited, but for example, analysis can be performed every 0.5 seconds at an oven temperature of 40 ° C. and a flow rate of 1 mL / min.
• the detection device for gel filtration chromatography is not limited, and examples thereof include an RI detector (RI-8021 manufactured by Tosoh Corporation).
• the data analysis method for gel filtration chromatography is not limited, but specific examples include the following. That is, among the measured values obtained from the detection device, the values within the molecular weight logarithmic range (3.5 or more and less than 8.0) to be measured are corrected so that the lowest value within the measurement range becomes 0.
• the molecular weight pair By converting the elution time (more specifically, the elution time obtained by analysis at an oven temperature of 40 ° C. and a flow rate of 1 mL / min every 0.5 seconds per unit time) into a molecular weight vs. numerical value in this way, the molecular weight pair It is possible to obtain measurement data in which the numerical values are evenly distributed. Further, the measurement at each elution time (molecular weight logarithm) when the total of the measured values of the detection instruments at each elution time within an arbitrary molecular weight logarithmic range (for example, 3.5 or more and less than 8.0) is set to 100.
• an arbitrary molecular weight logarithmic range for example, 3.5 or more and less than 8.0
• the molecular weight distribution of the measurement sample (X-axis: molecular weight logarithmic, Y-axis: percentage of the measured value at each molecular weight logarithmic ratio (%) with respect to the total RI detector measurement values over the entire measurement range) is calculated.
• a molecular weight distribution curve can be created.
• AUC1 ratio of molecular weight logarithm of 3.5 or more and less than 6.5 to the total area under the curve of MWDC 3.5-8.0
• the ratio of the area under the curve (hereinafter referred to as AUC1) in the section where the molecular weight logarithm is 3.5 or more and less than 6.5 with respect to the area under the entire curve in the molecular weight distribution curve MWDC 3.5-8.0 is predetermined. It is a preferable feature that it is within the range.
• the AUC1 of the swelling composition of the present invention can be, for example, in the range of more than 60% and 100% or less. More specifically, the lower limit is usually more than 60%. Above all, it is preferably more than 63%, more than 65%, or more than 67%, particularly more than 70%.
• the upper limit is not particularly limited, but may be, for example, usually 100% or less, 90% or less, or 80% or less.
• AUC1 in the swelling composition of the present invention is the ratio of the area under the curve in the section where the molecular weight logarithm is 5.0 or more and less than 6.5 to the area under the entire curve in the molecular weight distribution curve MWDC 5.0-8.0 . That is, it is a more preferable feature that the ratio of the area under the curve in the section where the molecular weight logarithm is 5.0 or more and less than 6.5 to the area under the entire curve in the molecular weight distribution curve MWDC 5.0-8.0 is within a predetermined range.
• the ratio in the swelling composition of the present invention can be, for example, in the range of more than 60% and 100% or less. More specifically, the lower limit is usually more than 60%. Above all, it is preferably more than 63%, more than 65%, or more than 67%, particularly more than 70%.
• the upper limit is not particularly limited, but may be, for example, usually 100% or less, 90% or less, or 80% or less.
• AUC2 ratio of molecular weight logarithm 6.5 or more and less than 8.0 to the total area under the curve of MWDC 3.5-8.0
• AUC2 ratio of molecular weight logarithm 6.5 or more and less than 8.0 to the total area under the curve of MWDC 3.5-8.0
• the lower limit thereof is not particularly limited, but may be, for example, usually 0% or more, 3% or more, or 5% or more.
• AUC2 in the swelling composition of the present invention is the ratio of the area under the curve in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 with respect to the area under the entire curve in the molecular weight distribution curve MWDC 5.0-8.0 . That is, it is a more preferable feature that the ratio of the area under the curve in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 to the area under the total curve in the molecular weight distribution curve MWDC 5.0-8.0 is within a predetermined range. Specifically, the ratio of the swelling composition of the present invention can be, for example, in the range of 0% or more and 40% or less.
• the upper limit is usually preferably 40% or less. Above all, it is preferably 35% or less, less than 35%, less than 30%, less than 25%, less than 20%, less than 15%, or less than 10%.
• the lower limit thereof is not particularly limited, but may be, for example, usually 0% or more, 3% or more, or 5% or more.
• the swelling composition of the present invention is preferably characterized in that the ratio of the AUC2 to the AUC1 ([AUC2] / [AUC1]) is within a predetermined range.
• the ratio [AUC2] / [AUC1] of the swelling composition of the present invention can be, for example, in the range of 0.00 or more and less than 0.68. More specifically, the upper limit is usually preferably less than 0.68. Among them, less than 0.67, less than 0.65, or less than 0.61, or less than 0.56, or less than 0.51, or less than 0.45, or less than 0.40, or less than 0.35, or 0.
• the lower limit thereof is not particularly limited, but may be, for example, usually 0.00 or more, 0.03 or more, or 0.05 or more.
• the swelling composition of the present invention is obtained by analyzing the component obtained by the treatment in the above [Procedure a] under the above [Condition A], and has a molecular weight logarithm in the range of 6.5 or more and less than 9.5.
• the molecular weight distribution curve (MWDC 6.5-9.5 ) it preferably has the following characteristics.
• AUC3 ratio of molecular weight logarithm 6.5 or more and less than 8.0 to the total area under the curve of MWDC 6.5-9.5
• AUC3 ratio of the area under the curve in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 with respect to the molecular weight distribution curve MWDC 6.5-9.5
• the AUC3 of the swelling composition of the present invention can be, for example, in the range of 30% or more and 100% or less. More specifically, the lower limit is usually preferably 30% or more.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less. The reason is not clear, but the proportion of relatively low-molecular-weight amylopectin among the amylopectin contained in starch (which is considered to be contained in the fraction having a molecular weight log ratio of 6.5 or more and less than 9.5) is predetermined.
• the composition is preferable because the texture peculiar to the swollen food is easily felt, and the ratio becomes larger than the predetermined value due to the relatively low molecular weight amylopectin derived from beans and / or miscellaneous grains. Is considered to be a more preferable quality.
• AUC3 tends to be low due to a high proportion of grains containing a large amount of relatively high molecular weight amylopectin such as rice.
• AUC4 ratio of the area under the curve with a molecular weight logarithm of 3.5 or more and less than 5.0 to the area under the entire curve of MWDC 3.5-6.5
• AUC4 ratio of the area under the curve in the section where the molecular weight logarithm is 3.5 or more and less than 5.0 with respect to the molecular weight distribution curve MWDC 3.5-6.5
• the AUC4 of the swelling composition of the present invention can be, for example, in the range of 8% or more and 100% or less. More specifically, the lower limit is usually preferably 8% or more.
• the upper limit is not particularly limited, but may be, for example, usually 100% or less, 80% or less, or 60% or less.
• amylose contained in starch which is thought to be contained in fractions with a molecular weight logarithm of 5.0 or more and less than 6.5
• the decomposition ratio becomes larger than the predetermined value, so that the texture peculiar to the swollen food can be easily felt. Since it is a product, it is considered to be of preferable quality.
• the swelling composition of the present invention is preferable because it is a composition in which the starch grain structure is destroyed and a smooth texture is obtained.
• the swelling composition of the present invention preferably satisfies the following (a) and / or (b), and more preferably both (a) and (b).
• (A) The starch grain structure observed when observing a 6% suspension of the pulverized product of the composition is 40 pieces / mm 2 or less.
• the gelatinization peak temperature was 95 when a 14% by mass composition water slurry was heated from 50 ° C. to 140 ° C. at a heating rate of 12.5 ° C./min using a rapid viscoanalyzer. It is below ° C.
• (A) Starch grain structure in the swelling composition Specifically, in the swelling composition of the present invention, the number of starch grain structures observed under the following conditions can be, for example, in the range of 0 / mm 2 or more and 300 / mm 2 or less.
• the upper limit is usually 300 pieces / mm 2 or less, especially 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 40 pieces / mm 2 or less, or 30 pieces / mm 2 or less, or 20 pieces / mm 2 or less, or 10 pieces / mm 2 or less, or 5 pieces / mm 2 or less.
• the lower limit thereof is not particularly limited, but usually it can be 0 pieces / mm 2 or more.
• the starch grain structure in the above (a) is a structure having an iodine dyeing property having a circular shape having a diameter of about 1 to 50 ⁇ m in a plan image, and for example, a pulverized product of the composition is suspended in water.
• a 6% aqueous suspension can be prepared and observed under a magnified view.
• the pulverized composition is classified by a sieve having an opening of 150 ⁇ m, and 3 mg of the composition powder of 150 ⁇ m pass is suspended in 50 ⁇ L of water to prepare a 6% suspension of the composition powder.
• a preparation on which this suspension is placed may be prepared and observed with a phase-contrast microscope for polarization, or an iodine-stained slide may be observed with an optical microscope.
• the magnification is not limited, but can be, for example, a magnification of 100 times or 200 times. If the distribution of the starch grain structure in the preparation is uniform, the proportion of the starch grain structure in the entire preparation can be estimated by observing the representative field, but if the distribution is biased, it is finite. By observing the visual field (for example, 2 or more places, for example, 5 or 10 places) and adding up the observation results, the measured value of the entire preparation can be obtained.
• the upper limit is 40% by mass or more, or 50% by mass or more, or 60% by mass or more, and the lower limit is 250% by mass or less, or It is considered that the starch granules are destroyed when the voids in the dough composition are expanded at 200% by mass or less).
• the gelatinization peak temperature measured under the following conditions can be in the range of, for example, more than 50 ° C. and 95 ° C. or lower. More specifically, the upper limit is usually 95 ° C. or lower, particularly preferably 90 ° C. or lower, 85 ° C. or lower, or 80 ° C. or lower. On the other hand, even in the composition in which the starch granules are destroyed, the constituent components may swell and show a pseudo gelatinization peak temperature, so the lower limit thereof is not particularly limited, but usually exceeds 50 ° C or 55 ° C. It can be the above, or 60 ° C. or higher.
• any device can be used as long as it can raise the temperature of the object to be measured up to 140 ° C., for example, RVA4800 manufactured by Perten. Can be used.
• the gelatinization peak temperature when measured by RVA at a heating rate of 12.5 ° C./min is measured by the following procedure. That is, after crushing a composition sample having a dry mass of 3.5 g (for example, crushing until a 100 mesh pass (opening 150 ⁇ m) and 120 mesh on (opening 125 ⁇ m)), weigh it into an aluminum cup for RVA measurement and distill water.
• composition pulverized product water slurry (which may be simply referred to as "composition pulverized product water slurry” or “sample water slurry”) prepared so as to have a total amount of 28.5 g by adding the above [procedure a]. It is used for RVA viscosity measurement in.
• the measurement was started at 50 ° C., the rotation speed from the start of measurement to 10 seconds after the start of measurement was 960 rpm, and the rotation speed from 10 seconds after the start of measurement to the end of measurement was 160 rpm. After holding at 50 ° C. for 1 minute, the temperature rising step is started at a heating rate of 12.5 ° C./min from 50 ° C. to 140 ° C., and the gelatinization peak temperature (° C.) is measured.
• the viscosity tends to increase due to the water swelling of the starch grain structure, and the gelatinization peak temperature tends to be relatively high. Therefore, the gelatinization peak temperature measured in this way becomes higher than the predetermined temperature, and a preferable effect is achieved.
• the temperature can be, for example, in the range of more than 95 ° C and 140 ° C or less. More specifically, the upper limit thereof is preferably more than 95 ° C, particularly preferably 100 ° C or higher, 105 ° C or higher, or 110 ° C or higher.
• the constituents may swell and show a pseudo gelatinization peak temperature, so the upper limit is not particularly limited, but usually 140 ° C. or lower, or 135 ° C. or lower, Alternatively, the temperature can be 130 ° C. or lower.
• the gelatinization peak temperature in the present invention represents the temperature (° C.) when the viscosity starts to decrease after showing the maximum viscosity (cP) within a predetermined temperature range in the RVA temperature raising step, and represents the heat resistance of the starch granules. It is an index that reflects gender. For example, for a composition having the highest viscosity in the 50 ° C. holding stage immediately after the start of measurement and then decreasing in viscosity, the gelatinization peak temperature is 50 ° C., and any temperature in the temperature rising stage from 50 ° C. to 140 ° C. For compositions that have the highest viscosity at T ° C.
• the gelatinization peak temperature is T ° C. and the viscosity in the 140 ° C. holding step is the highest.
• the gelatinization peak temperature is 140 ° C.
• the swelling composition of the present invention is preferably characterized in that the mass average molecular weight logarithm obtained by analyzing the component obtained by the treatment in the above [Procedure a] under the above [Condition A] is within a predetermined range. ..
• the mass average molecular weight logarithm of the swelling composition of the present invention can be, for example, in the range of more than 5.0 and less than 7.5. More specifically, the upper limit is usually preferably less than 7.5. Above all, it is preferably less than 7.0, less than 6.5, or less than 6.0.
• the mass average molecular weight logarithm of the swelling composition of the present invention is less than the upper limit value, the effect that the texture peculiar to the swelling food is easily felt is easily exhibited.
• the lower limit thereof is not particularly limited, but may be, for example, usually more than 5.0 or more than 5.5.
• the components obtained by the treatment in the above [Procedure a] are separated under the above [Condition A], and the separated fraction having a mass molecular weight ratio of 5.0 or more and less than 6.5 is recovered. Then, 1 part by mass of the sample adjusted to pH 7.0 was stained with 9 parts by mass of an iodine solution (0.25 mM), and the measured absorbance at 660 nm was measured, which was blank (not including the measurement sample).
• ABS 5.0-6.5 the value calibrated by subtracting it from the absorbance at 660 nm in the 0.25 mM iodine solution (this is appropriately referred to as “ABS 5.0-6.5 ”) is within a predetermined range.
• the ABS 5.0-6.5 of the swelling composition of the present invention can be, for example, in the range of 0.10 or more and 3.50 or less. More specifically, the lower limit is usually preferably 0.10 or more. Among them, 0.15 or more, 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, 0.45 or more, or 0.50 or more, or 0.
• the upper limit thereof is not particularly limited, but may be, for example, usually 3.50 or less, 3.00 or less, or 2.50.
• the detailed measurement method of the ABS 5.0-6.5 value is as follows. First, the composition is treated according to the above [Procedure a] to obtain a purified component having an increased starch concentration. Next, the components obtained by the treatment in this [Procedure a] are separated under the above [Condition A], and the separated fraction having a molecular weight logarithm of 5.0 or more and less than 6.5 is recovered. The details of the [Procedure a] and the [Condition A] are as described in detail above.
• the above-mentioned separated fraction having a molecular weight logarithm of 5.0 or more and less than 6.5 is compared with the separated fraction having a relatively large molecular weight and having a molecular weight logarithm of 6.5 or more and less than 8.0. It is preferable to have high molecular weight dyeability. Specifically, a separated image having a molecular weight log of 6.5 or more and less than 8.0 is recovered by separating the component obtained by treating the composition by the above [Procedure a] under the above [Condition A].
• ABS 6.5-8.0 the absorbance at an absorption wavelength of 660 nm was measured, which was blank (measurement).
• the value of ABS 5.0-6.5 / ABS 6.5-8.0 obtained by such a procedure is preferably in the range of, for example, more than 1.0 and 10.0 or less. More specifically, the lower limit is usually more than 1.0, especially more than 1.1, or more than 1.2, or more than 1.3, or more than 1.4, or more than 1.5, or more than 1.6. , Or more than 1.7, or more than 1.8, or more than 1.9, especially more than 2.0.
• the upper limit of such a value is not particularly limited, but is usually 10.0 or less, or 8.0 or less. The principle is unknown, but it is presumed that the ratio of pyrolyzed starch is relatively high with respect to the starch from which it is decomposed, resulting in good quality.
• ABS 6.5-8.0 measurement method The details of the ABS 6.5-8.0 measurement method are the same as the details of the ABS 5.0-6.5 measurement method described above, except that a separated fraction having a molecular weight logarithm of 6.5 or more and less than 8.0 is used.
• the iodine solution in the present invention is a potassium iodide solution containing 0.05 mol / L of iodine (in the present invention, simply "0.05 mol / L iodine solution” or "0.05 mol / L iodine solution”. (Sometimes referred to as "elementary solution”). Unless otherwise specified, 93.7% by mass of water, 0.24 mol / L of potassium iodide (4.0% by mass), 0.05 mol of iodine. / L (1.3% by mass) mixed potassium iodide solution (“0.05 mol / L iodine solution (product code 091-00475)” manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is diluted and used. Further, by diluting the "0.05 mol / L iodine solution" 200 times with water, a "0.25 mM iodine solution" can be obtained.
• the swelling composition of the present invention preferably has the following characteristics in the particle size distribution measured after adding starch and proteolysis treatment according to the following [Procedure b] to the composition and then applying ultrasonic treatment.
• [Procedure b] A 6% by weight aqueous suspension of the composition is treated with 0.4% by weight protease and 0.02% by weight ⁇ -amylase at 20 ° C. for 3 days.
• the particle size d 50 in the particle size distribution measured after starch and proteolysis treatment according to the above [procedure b] and then ultrasonic treatment is within a predetermined range. This is preferable because the composition retains the swelled state even after the heat treatment while imparting the texture peculiar to the swelled food.
• the principle is unknown, in the present invention having a support structure containing starch as a main component, it is considered that these components reinforce the support structure to obtain a composition having a texture peculiar to a swollen food.
• the particle size d 50 in the particle size distribution of the swelling composition of the present invention is preferably in the range of, for example, 1 ⁇ m or more and less than 450 ⁇ m. More specifically, the upper limit is usually less than 450 ⁇ m.
• the lower limit of the particle diameter d 50 is not particularly limited, but is usually 1 ⁇ m or more, more preferably 3 ⁇ m or more, or 5 ⁇ m or more.
• such a particle size distribution is a value that mainly reflects the particle size distribution of insoluble dietary fiber, amylase such as polysaccharides (mainly cellulose, xylan, pectin), and protease non-degradable components in the composition. Conceivable.
• amylase such as polysaccharides (mainly cellulose, xylan, pectin)
• protease non-degradable components in the composition Conceivable.
• pectinase When a raw material treated with an enzyme such as cellulase, pectinase or xylanase is used, only one of them may be used, but it is preferable to treat with at least pectinase and / or xylanase. When treated with pectinase, it is preferable to use pectinase and cellulase in combination.
• any enzyme can be used as long as it has cellulolytic enzyme activity.
• cellulase T "Amano" 4 (“Cel-1” in Table 2) manufactured by Amano Enzyme Co., Ltd.
• Cellulase A “Amano” 3 manufactured by Amano Enzyme (“Cel-2” in Table 2 below)
• pectinase any enzyme can be used as long as it has pectin-degrading enzyme activity, and for example, pectinase G “Amano” (“Pec” in Table 2 below) manufactured by Amano Enzyme Co., Ltd. can be used.
• any enzyme can be used as long as it has xylanase-degrading enzyme activity.
• hemicellulase "Amano" 90 xylanase manufactured by Amano Enzyme Co., Ltd.
• xyl in Table 2 below
• cellulase, pectinase, and xylanase are not limited to these specific examples, and any other enzyme can be used as long as it has the respective substrate decomposition characteristics.
• a plurality of enzymes having an activity of degrading each of the substrates may be mixed and used, but an enzyme having an activity of degrading two or more substrates may be used.
• an enzyme having an activity of degrading two or more substrates may be used.
• a fermentation swelling composition for example, bread or bread-like food
• an enzyme such as cellulase, pectinase, or xylanase is added to the dough before fermentation in parallel with the fermentation process.
• the enzyme-treated raw material may be used, or the dietary fiber-containing raw material (particularly the insoluble dietary fiber-containing raw material) that has been previously subjected to the enzyme treatment may be used as the raw material.
• the seed coat (sometimes referred to as plantain seed coat or psyllium husk), which is a dietary fiber localization site in plantain, which is a kind of edible plant and is a wild grass normally used for food, is treated with the above enzyme.
• the value of ⁇ / ⁇ is in a predetermined range. Therefore, it is preferable.
• the dietary fiber localization of beans more specifically, the seed coat of beans, particularly the seed coat of pea
• the dietary fiber of millet for example, oat. It is more preferable to contain one or more enzyme-treated products together with the site (more specifically, the bran portion, particularly the bran portion of oat) because the texture of the swelling composition is improved.
• the enzyme-treated product of the seed coat portion of the oyster contains both the enzyme-treated product of the dietary fiber localization site of the millet (more specifically, the bran portion, particularly the above-mentioned enzyme-treated bran portion).
• the enzyme treatment of the seed coat portion and the dietary fiber localization site of beans or millets in plantain may be performed in different steps for each site, or may be performed at the same time. Further, by adding the enzyme in the dough composition, the enzyme treatment may be performed simultaneously in the step (i) and / or the step (ii), or the enzyme treatment may be performed mainly in the step (ii).
• the composition of the present invention contains a localization site of dietary fiber (that is, the sum of soluble dietary fiber and insoluble dietary fiber) in an edible plant.
• the ratio of the dietary fiber localized portion to the total mass of the entire composition is preferably in the range of, for example, 0.1% by mass or more and 20% by mass or less in terms of the dry mass reference ratio. More specifically, the lower limit thereof is preferably 0.1% by mass or more. More preferably, 0.2% by mass or more, further 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more. Is preferable.
• the upper limit is not usually limited, it may be preferably 20% by mass or less, more preferably 15% by mass or less, further 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less.
• the ratio of the plantain seed coat (psyllium husk), which is a dietary fiber localization site is in the range of, for example, 0.1% by mass or more and 20% by mass or less in terms of the dry mass reference ratio. More specifically, the lower limit thereof is preferably 0.1% by mass or more. More preferably, 0.2% by mass or more, further 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 1.0% by mass or more, or 1.5% by mass or more. Is preferable.
• the upper limit is not usually limited, it may be preferably 20% by mass or less, more preferably 15% by mass or less, further 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less.
• the composition of the present invention contains the seed coat portion of beans as a dietary fiber localization site (more specifically, an insoluble dietary fiber localization site) in the above ratio, whereby a non-fermentation swelling composition (for example, puff) is particularly contained. , Chips, crisps, etc.), the effect of the present invention is likely to be exhibited, and in particular, when the weighted average peripheral length of the voids inside the composition described later is ⁇ and the weighted average area of the voids is ⁇ , the value of ⁇ / ⁇ . Is preferable because the composition has a predetermined range.
• the puffed food composition in the present invention preferably contains a localized portion of dietary fiber (total of soluble dietary fiber and insoluble dietary fiber) of an edible plant.
• a localized portion of dietary fiber total of soluble dietary fiber and insoluble dietary fiber
• the total content of the edible portion of beans and / or miscellaneous grains and the dietary fiber localized portion of the edible plant in the swollen food composition of the present invention preferably the edible portion of beans and the dietary fiber of the edible plant.
• Total content of localized sites, especially total content of edible parts of beans and dietary fiber localized parts of beans and / or total content of edible parts of miscellaneous grains and dietary fiber localized parts of miscellaneous grains Is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass.
• the lower limit thereof is preferably 10% by mass or more. Above all, it is preferably 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, or 40% by mass or more, particularly 50% by mass or more.
• the upper limit of the content is not particularly limited, but is usually 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less. be able to.
• the edible part and the dietary fiber localization part in the same bean for example, the one using the bean with seed coat such as pea as it is, or the edible part and the seed coat part of the bean are separated and processed again.
• miscellaneous grains for example, those using miscellaneous grains with bran part such as oats as they are, or edible part and bran part of miscellaneous grains It is preferable to use the one that has been separated, processed, and then mixed again).
• one or more of the seed coat part of beans, the seed coat part of obaco, or the bran part of miscellaneous grains is contained as a dietary fiber localization site of an edible plant in a predetermined ratio together with the edible part, and foods of the same category. It contains both the edible part and the dietary fiber localization part in (that is, it contains both the edible part of beans and the dietary fiber localization part of beans as the seed coat part of beans, or the edible part and dietary fiber localization part of miscellaneous grains. It is preferable that the bran portion is contained together).
• the dietary fiber localization site of beans and / or millets may also be contained by using beans and / or millets containing the site, and the site separated from beans and / or millets shall be used separately. May be contained by.
• the dietary fiber localization site may be an insoluble dietary fiber localization site, and the total content of the edible portion of beans and / or millets and the insoluble dietary fiber localization site of edible plants is the above ratio. Is preferable. That is, the content is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit thereof is preferably 10% by mass or more.
• the upper limit of the content is not particularly limited, but is usually 100% by mass or less, 97% by mass or less, 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less. can do.
• the total content of the edible portion of beans and the dietary fiber localized portion of beans is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit thereof is preferably 10% by mass or more. Above all, it is preferably 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, or 40% by mass or more, particularly 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but is usually 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less. be able to.
• the total content of the edible portion of the millet and the dietary fiber localized portion of the millet is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit thereof is preferably 10% by mass or more. Above all, it is preferably 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, or 40% by mass or more, particularly 50% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but is usually 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less. be able to.
• finely divided beans for example, beans with seed coats such as pea, which are finely divided as they are, or beans
• the edible part and the seed coat part are separated and finely processed at an arbitrary stage and then mixed again, or the finely divided edible part and the finely divided seed coat part of beans are separated and processed and then mixed again.
• / or refined miscellaneous grains for example, oats and other miscellaneous grains with a bran portion as they are, or the edible portion and the bran portion of the miscellaneous grains are separated and refined at an arbitrary stage. It is more preferable to contain the mixture in the state of (a mixture after the above-mentioned process, or a mixture after separating and processing the refined edible portion and the refined bran portion of the miscellaneous grains).
• the seed coat portion (Oobako seed coat or psyllium husk) in the wild grass that is normally used for food is contained as a dietary fiber localization site (more specifically, a soluble dietary fiber and an insoluble dietary fiber localization site) in the above ratio.
• a dietary fiber localization site more specifically, a soluble dietary fiber and an insoluble dietary fiber localization site
• the effect of the present invention is likely to be exhibited particularly in a fermentation swelling composition (for example, bread or bread-like food), and in particular, the weighted average peripheral length of the voids inside the composition described later is ⁇ , and the weighted average area of the voids.
• the composition has a value of ⁇ / ⁇ in a predetermined range, which is preferable.
• the plantain seed coat in a state of being treated with the above-mentioned enzyme (specifically, preferably treated with cellulase and / or pectinase and / or xylanase, particularly preferably treated with at least pectinase and / or xylanase).
• the above-mentioned enzyme specifically, preferably treated with cellulase and / or pectinase and / or xylanase, particularly preferably treated with at least pectinase and / or xylanase.
• the dietary fiber localization site of beans (more specifically, the seed coat portion of beans, particularly the seed coat portion of pea) or the dietary fiber localization site of miscellaneous grains (for example, oats) (more specifically).
• a more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharide, etc. in the composition is as follows, for example. 300 mg of the composition was placed in a plastic tube together with 5 mL of water, inflated at 20 ° C. for about 1 hour, and then treated with a small hiscotron (homogenizer NS-310E3 manufactured by Microtech Nithion) until the physical properties became porridge. Prepare a 6% by weight aqueous suspension of the product (at 10000 rpm for about 15 seconds).
• protease Proteinase K manufactured by Takara Bio Inc.
• ⁇ -amylase ⁇ -Amylase from Bacillus subtilis manufactured by Sigma
• the particle size distribution of the protease and amylase-treated composition after ultrasonic treatment shall be measured using a laser diffraction type particle size distribution measuring device according to the following conditions.
• a laser diffraction type particle size distribution measuring device As the solvent at the time of measurement, ethanol, which does not easily affect the structure in the composition, is used.
• the laser diffraction type particle size distribution measuring device used for the measurement is not particularly limited, and for example, the Microtrac MT3300 EXII system manufactured by Microtrac Bell Co., Ltd. can be used.
• the measurement application software is not particularly limited, but for example, DMS2 (Data Management System version 2, Microtrack Bell Co., Ltd.) can be used.
• the cleaning button of the software to perform cleaning when measuring, press the cleaning button of the software to perform cleaning, then press the Set zero button of the software to perform zero adjustment, and sample by sample loading.
• the sample may be directly added until the concentration of is within the appropriate range.
• the sample before disturbance that is, the sample not subjected to sonication, was immediately laser-diffracted at a flow rate of 60% for a measurement time of 10 seconds after adjusting the concentration within an appropriate range within two times of sample loading after sample loading. The result is used as the measured value.
• ultrasonic treatment is performed using the above-mentioned measuring device after the sample is charged, and then measurement is performed.
• the concentration is adjusted within an appropriate range by sample loading, and then the ultrasonic treatment button of the same software is pressed to perform ultrasonic treatment. After that, after performing the defoaming treatment three times, the sample loading treatment was performed again, and after confirming that the concentration was still in the appropriate range, the result of laser diffraction at a flow rate of 60% and a measurement time of 10 seconds was promptly performed. Is the measured value.
• the "particle size d 50 " (or “particle size d 90 ”) is the larger side when the particle size distribution to be measured is measured on a volume basis and divided into two from a certain particle size.
• the ratio of the cumulative value of the particle frequency% to the cumulative value of the smaller particle frequency% is defined as a particle diameter of 50:50 (or 10:90).
• “ultrasonic treatment” means, unless otherwise specified, a frequency of 40 kHz with respect to a measurement object dispersed in a measurement solvent in a laser diffraction type particle size distribution measuring device as described above. It means that ultrasonic waves are processed at an output of 40 W for 3 minutes. Furthermore, not limited to this regulation, all particle size distributions are measured on a volume basis.
• the total porosity in the composition frozen section A cut to a thickness of 30 ⁇ m along a certain cut surface A after freezing the composition at ⁇ 25 ° C. is within a predetermined range. It is a feature. Further, it is preferable that both the cut surface B orthogonal to the cut surface A satisfy the provisions such as the porosity. Further, it is preferable that the cut surface A is a cut surface in a frozen section obtained by cutting at least on a cut surface orthogonal to the longitudinal direction of the composition, and above all, the porosity and the like are defined for both the cut surface B orthogonal to the cut surface A. It is preferable to satisfy.
• the cut surface A is a cut surface orthogonal to the longitudinal direction
• the cut surface B is a cut surface parallel to the longitudinal direction.
• the "longitudinal direction" of the composition in the present invention represents the long side direction of the virtual rectangular parallelepiped having the minimum volume inscribed by the composition, and the "shortward direction” of the composition means the direction perpendicular to the longitudinal direction. show. When there are a plurality of longitudinal directions of the composition, any direction can be adopted.
• the total porosity of the swelling composition of the present invention is preferably in the range of, for example, more than 1% and 90% or less. More specifically, the lower limit is usually preferably more than 1%. Among them, more than 2%, more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%. Or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, especially more than 30%.
• the upper limit is not particularly limited, but is usually 90% or less, or 80% or less.
• the ratio of the closed portion to the total void area of the swelling composition of the present invention is, for example, in the range of 20% or more and 100% or less. More specifically, the lower limit is usually 20% or more, particularly preferably 30% or more, 40% or more, or 50% or more from the viewpoint of easiness of swelling. On the other hand, the upper limit is not particularly limited, but is usually 100% or less, or 90% or less.
• the total area of each closed portion with respect to the composition area of the swelling composition of the present invention is in the range of, for example, more than 1% and 50% or less. More specifically, the lower limit is usually more than 1%, particularly preferably more than 2% or more than 3%. On the other hand, the upper limit is not particularly limited, but is usually 50% or less, 40% or less, or 30% or less.
• the frozen sections prepared by the method described later are placed under the field of view of a microscope with a magnification of 200 times, for example, and a color photograph having 1360 ⁇ 1024 pixels is taken and used for analysis.
• the total porosity inside the object can be measured.
• the enveloping area (surrounded by the enveloping circumference) is surrounded by a line segment connecting the vertices of adjacent convex portions in the composition image so as not to intersect the composition image at the shortest distance.
• the "void" in the present invention is a concept in which both an open portion and a closed portion can be included.
• the closed portion satisfies the regulation regarding the porosity. That is, it is preferable that the total closed portion ratio determined by the total closed portion area / composition area is, for example, in the range of more than 1% and 90% or less. More specifically, the lower limit is usually greater than 1%, especially greater than 2%, or greater than 3%, or greater than 4%, or greater than 5%, or greater than 6%, or greater than 7%, or greater than 8%, or It is preferably more than 9%, more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, especially more than 30%. On the other hand, the upper limit of the total closed portion ratio is not particularly limited, but is usually 90% or less, or 80% or less.
• the value of ⁇ / ⁇ satisfies a predetermined range when the weighted average peripheral length of the voids inside the composition is ⁇ and the weighted average area of the voids is ⁇ .
• the ⁇ / ⁇ value of the composition of the present invention is preferably in the range of, for example, 0.00% or more and 1.5% or less. More specifically, the upper limit is usually 1.5% or less, or 1.4% or less, or 1.3% or less, 1.2% or less, 1.1% or less, or 1.0% or less.
• the composition tends to have a tendency that the void portion does not easily collapse, which is preferable.
• the principle that the disintegration property of the voids is improved when the ⁇ / ⁇ of the composition is below a certain level is unknown, but the voids of the composition are surrounded by heating the composition under sufficient water conditions. It is possible that the starch granules have collapsed, resulting in a composition with less unevenness in the support structure constituting the void wall surface.
• the lower limit of the ⁇ / ⁇ value of the composition of the present invention is not limited, but is usually 0.00% or more, 0.005% or more, 0.01% or more, or 0.02. % Or more, 0.03% or more, or 0.04% or more, or 0.05% or more, 0.10% or more, or 0.15% or more.
• the shape characteristics of the void portion of the composition are two-dimensional cross-sectional images of the composition (for example, an X-ray CT scan image capable of evaluating the shape of the void inside the composition in a non-destructive manner). Etc.) can be determined. That is, the composition virtual cut surface A1 can be acquired and evaluated as a two-dimensional cross-sectional image by X-ray CT scan.
• the "perimeter" of the void portion of the composition is defined as the contour length of the void portion with rounded corners on the two-dimensional cross-sectional image of the composition, and the length of one side of the pixel is defined as "one pixel".
• a smaller value can be obtained for the "peripheral length" of such a gap portion in the gap portion having no intricate contour.
• the total number of pixels on the sides that are not in contact with other pixels and form the contour of the gap is totaled.
• the diagonal length is calculated as the number of pixels in order to round the corners. Therefore, since the peripheral length ( ⁇ ) of the composition having the voids having small irregularities is relatively small with respect to the void area ( ⁇ ), a relatively small value of ⁇ / ⁇ can be obtained.
• the porosity is also possible to determine the porosity from a two-dimensional cross-sectional image. That is, it is preferable that the virtual cut surface A1 corresponding to the cut surface A and the virtual cut surfaces A1 and B1 corresponding to the cut surfaces A and B satisfy the above-mentioned porosity regulation.
• the "area" of the void portion of the composition represents an area corresponding to the total number of pixels constituting a certain void portion on the two-dimensional cross-sectional image of the composition. It should be noted that all the pixels overlapping the contour portion of the gap portion are counted as the pixels constituting the gap portion. It is preferable that both the virtual cut surface B1 orthogonal to the virtual cut surface A1 satisfy the provisions such as ⁇ / ⁇ .
• the virtual cut surface A1 is at least a cut surface orthogonal to the longitudinal direction of the composition, and further, it is preferable that both the virtual cut surface B1 orthogonal to the virtual cut surface A1 satisfy the provisions such as ⁇ / ⁇ . .. In this case, it is preferable that the virtual cut surface A1 is a cut surface orthogonal to the longitudinal direction, and the virtual cut surface B1 is a cut surface parallel to the longitudinal direction.
• any direction can be adopted, and the characteristics of the entire composition can be more accurately evaluated by evaluating the virtual cut surface A1 and its orthogonal virtual cut surface B1. Can be evaluated.
• the "weighted average peripheral length" of the void portion of the composition can be calculated by using the peripheral length value of each void as a weight, and the "weighted average area" of the void portion of the composition is each void. Can be calculated using the area value of. Specifically, when the total of the measured values (void area, void circumference length) in all voids is 100, the percentage of the measured values (void area, void circumference length) in each void is calculated, and the ratio is further weighted.
• the value obtained by multiplying the measured values in each void is calculated in each void (square of the measured values in each void / total of the measured values in all voids), and the calculated value in all voids.
• the total may be a weighted average value.
• a case where a two-dimensional cross-sectional image of the composition obtained by an X-ray CT scanner is used is used.
• a microfocus CT scanner capable of generating an image at a magnification of 200 times is used to capture an X-ray transmission image of a cross section of the composition.
• X-ray tube type Nanofocus open tube Minimum detectability: 1 ⁇ m Tube voltage: 30kV tube current: 300 ⁇ A Timing: 500 ms scan rate: 2 (3 shots of each spot, discard the first one) Filter: one
• a corrected image excluding the peaks considered to be derived from the background (mainly considered to be air) is created.
• the obtained corrected image was grayscaled, binarized, and then among the whitened pixels (that is, the pixels corresponding to the voids in the original photograph), the pixels touching on any of the four sides were connected to each other. All the pixel aggregates that are independent of other pixel aggregates are extracted and their shapes and the like are evaluated as "void portions".
• a discriminant analysis method is used to determine the threshold value so that the variance ratio of the intra-class variance and the inter-class variance regarding the background and the pattern region at the time of binarization is maximized.
• a grayscale image can be binarized using 3.5 (manufactured by Nippon Steel Technology).
• the pixel aggregates excluding those whose part or all overlap with the outer edge of the visual field are selected as the analysis target. If there are independent black pixels inside the white pixel aggregate (that is, if there are spot-shaped dots or the like inside the voids during imaging), such pixels are ignored and the area is used. calculate.
• the perimeter of the void, the void area, and the like may be measured and calculated by the above procedure as parameters related to the shape. The measurement and calculation of these parameters can be performed using various known image analysis software capable of analyzing the shape in the image.
• the swelling composition of the present invention preferably has a density (sometimes referred to as "bulk density” or “density specific gravity”) of less than a predetermined value due to swelling.
• the density (bulk density) of the composition of the present invention is preferably in the range of, for example, more than 0.10 g / cm 3 and less than 1.0 g / cm 3 . More specifically, the upper limit is usually less than 1.0 g / cm 3 , especially less than 0.90 g / cm 3 , or less than 0.80 g / cm 3 , or less than 0.70 g / cm 3 , or 0.60 g /. It is preferably less than cm 3 .
• the lower limit thereof is not particularly limited, but is usually, for example, usually more than 0.10 g / cm 3 , or more than 0.15 g / cm 3 , or more than 0.20 g / cm 3 , or more than 0.25 g / cm 3 , or 0. It is over 30 g / cm 3 .
• the density (bulk density) of the composition of the present invention refers to the mass of the composition as the apparent volume of the composition (“volume of the composition itself”, “volume of pores communicating with the outside on the surface of the composition”, and “inside”. It is a value obtained by dividing by (the total volume) of the "volume of the void”.
• the apparent volume (Vf) of the composition of about 100 g of the composition (m) can be measured, and the composition density (g / mL) can be calculated using m / Vf.
• the density value is almost the same as the value of "specific gravity (ratio of the density of a certain substance to the density of water 0.999972 g / cm 3 at 4 ° C under atmospheric pressure)", there is no numerical value in the above regulation. It may be specified by the specific weight as the number of units.
• the swelling composition of the present invention is preferably characterized in that the protein content of the composition is within a predetermined range.
• the protein content of the swelling composition of the present invention is usually preferably in the range of 3.0% by mass or more and 40% by mass or less in terms of dry mass. More specifically, the lower limit is preferably 3.0% by mass or more.
• the origin of the protein in the composition of the present invention is not particularly limited. Examples include those derived from plants and those derived from animals, but proteins derived from beans and / or grains are preferable.
• the ratio of the total protein content derived from beans and / or grains (preferably the protein content derived from beans) to the total protein content of the entire composition is, for example, 10% by mass or more and 100% by mass.
• the range is preferably as follows. More specifically, the lower limit is usually 10% by mass or more, especially 20% by mass or more, or 30% by mass or more, or 40% by mass or more, 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 thereof is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the legume-derived protein those derived from pea are particularly preferable, and those derived from yellow pea are most preferable.
• the millet-derived protein oat-derived protein is preferable.
• the protein in the composition of the present invention may be blended in the composition as an isolated pure product, but is blended in the composition in a state of being contained in beans and / or grains. Is preferable. Specifically, the total protein content contained in beans and / or miscellaneous grains with respect to the total protein content of the entire composition (preferably the protein contained in beans).
• the content) ratio is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, especially 20% by mass or more, or 30% by mass or more, or 40% by mass or more, 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 thereof is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the protein content in the composition is determined by the combustion method (improved Dumas method) specified in the Food Labeling Law (“Food Labeling Standards” (March 30, 2015, Food Labeling Table No. 139)). ) Is multiplied by the "nitrogen-protein conversion coefficient" to measure the total nitrogen ratio.
• the composition was frozen at ⁇ 25 ° C., and then the composition frozen section A cut to a thickness of 30 ⁇ m along a certain cut surface A was stained with calcoflor white (CFW) and observed with a fluorescence microscope.
• CFW-stained site in the case preferably has the following characteristics.
• a frozen composition obtained by freezing the composition at ⁇ 25 ° C. is prepared by cutting a frozen piece into a thickness of 30 ⁇ m along a specific cut surface, and the frozen piece is observed in an unstained state to prepare the composition.
• the porosity and the like in the composition can be measured, and the shape and size of the insoluble dietary fiber in the composition can be measured by CFW staining and observing the frozen section.
• preparation of frozen sections of the composition and observation under CFW staining are not limited, but it is preferable to carry out, for example, by the following procedure. That is, the composition is Kawamoto, "" Use of a new adhesive film for the preparation of multi-urpose fresh-frozen sections from hard tissues, whole-animals, insects and plants "", Arch. , 66 [2]: Frozen sections are prepared by cutting to a thickness of 30 ⁇ m at -25 ° C according to the Kawamoto method described in 123-43.
• Frozen sections of the composition thus obtained may be observed in an unstained state under a magnified field of view to measure the void ratio, etc., for example, CFW (Calcofluor White: 18909-100 ml-F, manufactured by Sigma Aldrich). ), The shape, size, etc. of the CFW-stained site, which is mainly composed of insoluble dietary fiber, can be observed. More specifically, 1 ⁇ L of CFW was added to the frozen section of the composition adsorbed on the slide glass, mixed, a cover glass was placed on the frozen section, and a fluorescence microscope (for example, a fluorescence microscope BZ-9000 manufactured by Keyence Co., Ltd.) was used. Observe under a magnified view using an appropriate filter.
• CFW Calcofluor White: 18909-100 ml-F, manufactured by Sigma Aldrich.
• the magnification of the fluorescence microscope during observation is not limited, but for example, it is placed under the field of view of a microscope having a magnification of 200 times, and a color photograph having, for example, 1360 ⁇ 1024 pixels is taken and used for analysis.
• the CFW-stained frozen section is observed under a fluorescence microscope field of view of 200 times, the image taken is analyzed, and the CFW-stained part is extracted as a pixel aggregate.
• the maximum distance between two points on the contour line is obtained as the “longest diameter” of each CFW-stained site.
• the longest diameter of each stained area image ⁇ the distance between the parallel straight lines when the contour of each CFW stained area on the image is sandwiched between two straight lines parallel to the longest diameter
• Arithmetic mean values are obtained for the longest diameter or aspect ratio of the CFW-stained site on the image thus obtained and used for evaluation.
• each value is converted into an actual measurement value by converting an image with a known length (scale bar, etc.) into the number of pixels. can do.
• the area, area ratio, perimeter, circularity coefficient, etc. are measured as parameters related to the shape.
• the measurement of these parameters can be performed using various known image analysis software capable of analyzing the shape in the image.
• the "area" of the area to be stained represents an area corresponding to the total number of pixels forming a certain area to be stained.
• the average longest diameter of the CFW-stained site is preferably in the range of, for example, 1 ⁇ m or more and less than 450 ⁇ m. More specifically, the upper limit is usually preferably less than 450 ⁇ m. Above all, it is more preferably 400 ⁇ m or less, 350 ⁇ m or less, 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, 100 ⁇ m or less, 80 ⁇ m or less, or 60 ⁇ m or less, particularly 50 ⁇ m or less.
• the lower limit of the particle size d 50 of the insoluble dietary fiber is not particularly limited, but is usually preferably 1 ⁇ m or more, or 3 ⁇ m or more.
• the arithmetic mean value of the aspect ratio of the CFW-stained site is, for example, 1.1 or more and 5.0 or less. More specifically, the upper limit is usually 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less, or 3.0 or less, or 2.5 or less, especially 2.0 or less. Is preferable. If the average value of the aspect ratios of the CFW-stained sites exceeds the above range, the effect of the present invention may be difficult to achieve.
• the lower limit of the arithmetic mean value of the aspect ratio of the CFW-stained site is not particularly limited, but is usually 1.1 or more, or more preferably 1.3 or more.
• the swelling composition of the present invention it is preferable that at least a part of the CFW-stained site is embedded in the iodine-stained site.
• the ratio of the portion embedded in the iodine-stained site among the CFW-stained sites is preferably in the range of, for example, 50% or more and 100% or less. More specifically, the lower limit is usually preferably 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more.
• the upper limit is not particularly limited, but is usually 100% or 100% or less.
• the swellability during heat treatment is improved and the texture peculiar to the swelled food is improved. It is preferable because it tends to be a composition to which the above is added.
• the principle is unknown, but in the present invention having a support structure consisting of a substrate to be stained as if starch is the main component, CFW to be stained containing insoluble dietary fiber as the main component is embedded in the support structure and the structure thereof. It is considered that the composition is improved in swellability during heat treatment and has a texture peculiar to swelled foods by reinforcing the above.
• the “embedding” in the present invention represents a state in which the CFW-stained area is surrounded by the iodine-stained area. For example, 50% or more of the outer peripheral length of the image is close to the iodine-stained area at a distance of 1 ⁇ m or less. Or, it represents a state of contact.
• the composition of the present invention is an iron oxide-based composition in which frozen sections C cut to a thickness of 30 ⁇ m along the cut surface C after freezing the composition at ⁇ 25 ° C. are coated with ⁇ -aminopropyltriethoxysilane as an ionization support agent. Obtained by analysis by imaging mass spectrometry ([Condition C] described later) using NANO-PALDI MS (NanoParticle Assisted Laser Desorption / Ionization MS) using nanoparticles. It is preferable that the result satisfies at least one or more of the following features (c1) to (c3).
• [Condition C] is an iron oxide-based nano, in which frozen sections C cut to a thickness of 30 ⁇ m along the cut surface C after freezing the composition at ⁇ 25 ° C. are coated with ⁇ -aminopropyltriethoxysilane as an ionization support agent. It is a condition that fine particles are used and analyzed by an imaging mass spectrometry method using NANO-PALDI MS (nanofine particle assisted laser desorption / ionization mass spectrometry).
• NANO-PALDI MS is performed according to the method described in Shu Taira. Et al., "" Nanoparticle-Assisted Laser Desorption / Ionization Based Mass Imaging with Cellular Resolution "", Anal. Chem., (2008), 80, 4761-4766. be able to. Specifically, it is as follows.
• the NANO-PALDI MS analyzer for imaging mass spectrometry uses rapiflex (manufactured by Bruker), and NanoZoomer-SQ (manufactured by Hamamatsu Photonics Co., Ltd.) is used for image capture under the condition of 21504 x 13440 pixels.
• flexControl manufactured by Bruker
• set the measurement conditions to laser frequency 10 kHz, laser power 100, number of shots 500, sensitivity gain26x (2905V), Scanrange: X5 ⁇ m, Y5 ⁇ m, Resulting Field size: X9 ⁇ m, Y9 ⁇ m, and compose.
• the imaging area is set so as to surround the entire cross section of the object.
• the iron oxide-based nanoparticles coated with ⁇ -aminopropyltriethoxysilane are 20 mL of 100 mM iron (II) chloride tetrahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and 20 mL of ⁇ -aminopropyltriethoxysilane (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). (Manufactured by Shin-Etsu Chemical Industry Co., Ltd.) is mixed at room temperature for 1 hour, and the resulting precipitate is washed 5 times with distilled water and then dried at 80 ° C.
• Signal strength analysis is performed with Fleximage. Specifically, the signal intensity of 66.88278 ⁇ 0.36786 for m / z 66.88278 and the signal intensity of 80.79346 ⁇ 0.444436 for 80.79346 are displayed in shades of white in the image. , The signal intensity of each target substance is measured by measuring the intensity of white in the composition cross-sectional image (thus, the background without signal is black). More specifically, imageJ is used as image analysis software, and the signal intensity is measured by designating the measurement points so as to surround the entire cross-sectional image of the composition.
• the "signal intensity" in the present invention represents the total signal intensity in the range of 66.88278 ⁇ 0.36786 for m / z 66.88278 and 80.79346 ⁇ 0.444436 for 80.79346.
• the signal intensity in each pixel constituting each composition cross-sectional image thus obtained is divided into 255 with the highest intensity portion as 255 and the lowest intensity portion as 0, thereby performing luminance and luminance fraction in each pixel.
• a numerical value obtained by calculating the ratio of the luminance in each pixel with the total luminance in all the pixels constituting the composition image as the denominator is calculated, and the multiplication value (luminance ⁇ ) of the luminance and the luminance fraction in each pixel is calculated.
• the average luminance (when simply described as "average luminance” in the present invention, it represents this numerical value instead of the "luminance per pixel" described later.
• Z N (where N is an arbitrary numerical value) is calculated as "AV N " for the average luminance calculated from the signal intensity).
• the "brightness per pixel" obtained by dividing the total brightness value of each pixel thus obtained by the number of pixels having a brightness of 1 or more and 255 or less is subtracted from the brightness of each pixel, and the value is subtracted.
• the variance value is calculated by squared and the value is divided by the number of pixels having a brightness of 1 or more and 255 or less, and the standard deviation which is the square root thereof is calculated (note that m / z N (where N is arbitrary)).
• the standard deviation of the brightness in the signal intensity variance of) is sometimes referred to as “SD N ”).
• the composition of the present invention is preferable because it exhibits the property of softening the hardness.
• the principle is unknown, but it is thought that this is to prevent the starch from becoming hard due to the distribution of small molecule components throughout the composition due to processing during heat treatment.
• the composition of the present invention has an average brightness multiplication value of AV 66.88278 ⁇ AV 80.79346 , for example, 120 or more and 3000 or less. It is preferable to set it in the range of. More specifically, the lower limit is usually preferably 120 or more. Among them, 150 or more, 180 or more, 200 or more, 220 or more, 250 or more, or 270 or more, or 300 or more, 350 or more, or 400 or more, particularly 450 or more is preferable.
• the upper limit of the product of the average luminance AV 66.88278 ⁇ AV 80.79346 is not particularly limited, but is usually preferably 3000 or less or 2000 or less from the viewpoint of industrial productivity.
• composition of the present invention has a wide range of the components throughout the composition due to the large variation in brightness of specific components in the cross section of the composition. It is preferable because the quality is localized over and the hardness is softened.
• the composition of the present invention has the standard deviation of brightness in the signal intensity dispersion of m / z 66.88278 in the imaging mass spectrometric data obtained by analyzing the frozen section C under the above [Condition C]. It is one of the preferable features that SD 66.88278 ) is at least a predetermined value (feature (c2)).
• the standard deviation (SD 66.88278 ) is preferably in the range of, for example, 16.0 or more and 100 or less. More specifically, the lower limit is usually preferably 16.0 or more. Above all, it is preferably 18.0 or more, 19.0 or more, 20.0 or more, or 22.0 or more, particularly 24.0 or more.
• the upper limit of such standard deviation (SD 66.88278 ) is not particularly limited, but is usually 100 or less, 80 or less, 60 or less, or 50 or less from the viewpoint of industrial productivity. Is preferable.
• the average luminance (AV 66.88278 ) in the signal intensity dispersion of m / z 66.88278 is a predetermined value or more.
• the value of the average brightness (AV 66.88278 ) is preferably in the range of, for example, 15 or more and 200 or less. More specifically, the lower limit is usually preferably 15 or more, and among them, 18 or more, 20 or more, or 25 or more, or 30 or more, 33 or more, or 35 or more, or 37 or more, or 39 or more. In particular, it is preferably 40 or more.
• the upper limit of such average brightness (AV 66.88278 ) is not particularly limited, but is usually preferably 200 or less, 150 or less, or 100 or less from the viewpoint of industrial productivity.
• the composition of the present invention is based on imaging mass spectrometric data obtained by analyzing the frozen section C under the above [Condition C].
• M / z 80.79346 The standard deviation of brightness (SD 80.79346 ) in the signal intensity dispersion is one of the preferable features to be equal to or higher than a predetermined value (feature (c3)).
• the cause is unknown, but assuming that m / z hydrogenated by NANO-PALDI MS is observed, pyrazine (CAS: 290-37-9, molar mass 80.09) having a relatively close molecular weight is observed.
• the standard deviation (SD 80.79346 ) is preferably in the range of, for example, 4.0 or more and 80 or less. More specifically, the lower limit is usually preferably 4.0 or more. Among them, 4.5 or more, 5.0 or more, 5.5 or more, or 6.0 or more, or 6.5 or more, or 7.0 or more, 7.5 or more, or 8.0 or more, or 8 It is preferably 5.5 or more, particularly 9.0 or more.
• the upper limit of such standard deviation (SD 80.79346 ) is not particularly limited, but is usually 80 or less, or 70 or less, or 60 or less, or 50 or less, or 40 from the viewpoint of industrial productivity. The following is preferable.
• the average luminance (AV 80.79346 ) in the signal intensity dispersion of m / z 80.79346 is a predetermined value or more.
• the value of the average brightness (AV 80.79346 ) is preferably in the range of, for example, 6.5 or more and 100 or less. More specifically, the lower limit is usually preferably 6.5 or more, and above all, 7.0 or more, 7.5 or more, or 8.0 or more, or 8.5 or more, or 9.0 or more. In particular, it is preferably 9.5 or more.
• the upper limit of such average luminance (AV 80.79346 ) is not particularly limited, but is usually preferably 100 or less, 80 or less, or 60 or less from the viewpoint of industrial productivity.
• the composition of the present invention has one or more of the features (c1), (c2) and (c3) in the imaging mass spectrometric data obtained by analyzing the frozen section C under the above [Condition C]. Satisfaction, preferably two or more, and particularly preferably all three are preferable features.
• the composition of the present invention satisfies the above-mentioned characteristics (c1), (c2) and (c3) with respect to the frozen section obtained by cutting the frozen product of the composition at an arbitrary cut surface. Just do it.
• the frozen section obtained by cutting at least on a cut plane orthogonal to the longitudinal direction of the composition is defined as the frozen section C
• the features (c1), (c2) and ( It is preferable to satisfy the provisions regarding c3) are defined.
• the "longitudinal direction" of the composition in the present invention represents the long side direction of the virtual rectangular parallelepiped having the minimum volume inscribed by the composition
• the "shortward direction" of the composition means the direction perpendicular to the longitudinal direction. show.
• the composition of the present invention comprises a frozen section X obtained by cutting a frozen composition with an arbitrary cut surface X and a frozen section Y obtained by cutting the frozen material with a cut surface Y orthogonal to the cut surface X.
• a frozen section C the standard deviation of brightness (SD 66.88278 , SD 80.79346 ) and average brightness at m / z 66.88278 and 80.79346 from the imaging mass analysis data obtained by analysis under [Condition C].
• the cut surface X is a cut surface orthogonal to the longitudinal direction
• the cut surface Y is a cut surface parallel to the longitudinal direction.
• the average luminance of the entire composition can be estimated by measuring the average luminance of any cross section as a representative portion, but the luminance distribution is biased. If is observed, the average brightness of two or more finite cut surfaces is measured, and the results are added up to obtain the measured value of the average brightness of the entire composition.
• the swelling composition of the present invention is preferably characterized in that the total oil and fat content of the composition is within a predetermined range.
• the total oil / fat content of the swelling composition of the present invention is preferably in the range of, for example, 2.0% by mass or more and 70% by mass or less in terms of dry mass. More specifically, the lower limit is usually preferably 2.0% by mass or more. Among them, 3.0% by mass or more, 4.0% by mass or more, 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 It is preferably 0.0% by mass or more, particularly 10.0% by mass or more.
• the upper limit thereof is not particularly limited, but is usually 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, or 40% by mass. % Or less, 35% by mass or less, or 30% by mass or less.
• the origin of the fats and oils in the composition of the present invention is not particularly limited. Examples include those derived from plants and those derived from animals, but plant-derived fats and oils are preferable. Specifically, the ratio of the plant-derived oil / fat content to the total oil / fat content of the entire composition is preferably in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, particularly preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit thereof is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• plant-derived fats and oils include those derived from cereals (especially those derived from cereals), those derived from beans, those derived from potatoes, those derived from vegetables, those derived from seeds and seeds, those derived from fruits, etc. Although it can be mentioned, it is more preferable to use one derived from olives.
• the oil and fat content in the composition of the present invention is blended in the composition as an isolated pure product from the viewpoint of easy dispersion in the composition, and edible plants (particularly beans and / /).
• the proportion of fats and oils contained in the composition in the state of being contained in millet (preferably beans) is low.
• the ratio of the oil and fat content contained in the edible plant to the total oil and fat content of the entire composition shall be, for example, in the range of 0% by mass or more and less than 65% by mass. Is preferable. More specifically, the upper limit is usually less than 65% by mass, particularly preferably less than 60% by mass, less than 50% by mass, or less than 40% by mass, or less than 30% by mass.
• the lower limit thereof is not particularly limited, but is usually 0% by mass or 0% by mass or more.
• the swelling composition of the present invention is preferably characterized in that the ratio of the liquid fat and oil content to the total fat and oil content of the composition is within a predetermined range.
• the ratio of the liquid fat and oil content to the total fat and oil content of the swelling composition of the present invention is preferably in the range of, for example, 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. Above all, it is preferably 30% by mass or more, 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. On the other hand, the upper limit thereof is not particularly limited, but may be, for example, usually 100% by mass or 100% by mass or less.
• the liquid fat and oil in the present invention represents a liquid fat and oil at room temperature (20 ° C.).
• the raw material of the composition of the present invention is not particularly limited as long as various component compositions and physical properties specified in the present invention can be achieved.
• a raw material it is preferable to use one or more kinds of edible plants, it is preferable to use beans and / or millets as edible plants, and it is preferable to contain at least beans.
• vegetable foodstuffs vegetables, potatoes, mushrooms, fruits, algae, grains listed in the food group classification described in the above-mentioned Japanese Food Standard Ingredients Table 2015 (7th revision). , Seeds and seeds, etc.), wild grasses (Oobako, Warabi, Wipe, Yomogi, etc.) that are usually used as vegetables can also be used.
• the dry content standard water content of the edible plant used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, particularly preferably less than 13% by mass, less than 11% by mass, or less than 10% by mass.
• the lower limit of the dry content-based moisture content is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
• beans When beans are used in the composition of the present invention, the types of beans used are not limited, but examples thereof include genus Pea, genus Wild bean, genus Cajanuses, genus Lentil, genus Lentil, genus Cicers, and genus Soybean. , And one or more legumes selected from the genus Lentil, more preferably the genus Lentil, the genus Cicers, the genus Cajanuses, the genus Cajanuses, the genus Cicers, the genus Cicers, and the genus Lentil.
• pea especially yellow pea, white pea, etc.
• green beans hidden source
• kidney beans red green beans, white green beans, black beans, quail beans, and tora.
• the starch content of the beans used in the composition of the present invention is preferably a predetermined value or more.
• the starch content of beans is preferably in the range of, for example, 10.0% by mass or more and 90% by mass or less in terms of dry mass. More specifically, the lower limit is usually 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or. It is preferably 35% by mass or more, or 40.0% by mass or more.
• the upper limit of the starch content of beans is not particularly limited, but is usually 90% by mass or less, or 85.0% by mass or less, or 80.0% by mass or less, or 75.0% by mass or less, or 70.0% by mass. % Or less, 65.0% by mass or less, or 60.0% by mass or less.
• the proportion of the intermediate molecular weight fraction (molecular weight log number 6.5 or more and less than 8.0) in the starch contained in the composition increases (more specifically, AUC3). It is preferable to use mature beans rather than immature seeds (for example, green peas, which are immature pea seeds, and edamame, which is immature soybean seeds). Further, for the same reason, it is preferable that the beans have a dry content standard water content of a predetermined value or less as they mature. Specifically, the dry content-based water content of the beans used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass.
• the upper limit is usually less than 15% by mass, particularly preferably less than 13% by mass, less than 11% by mass, or less than 10% by mass.
• the lower limit of the dry content standard water content of such beans is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
• the term "millet” generally refers to cereals other than rice, wheat, and barley, which are the main cereals, and is a concept including so-called pseudo-millets (Chenopodiaceae, Amaranthaceae) other than gramineous cereals. be.
• the types of millets used are not limited, but examples thereof include one or more millets selected from Gramineae, Chenopodiaceae, and Amaranthaceae. It is preferably present, and it is more preferable that it belongs to the family Chenopodiaceae.
• the millet preferably contains substantially no gluten (specifically, represents a state in which the gluten content is less than 10 mass ppm), and more preferably does not contain gluten.
• the starch content of the cereals used in the composition of the present invention is preferably a predetermined value or more. Specifically, it is preferably in the range of, for example, 10.0% by mass or more and 90% by mass or less in terms of dry mass. More specifically, the lower limit is usually 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or 25.0% by mass or more, or 30.0% by mass or more, or. It is preferably 35.0% by mass or more, or 40.0% by mass or more.
• the upper limit of the starch content of miscellaneous grains is not particularly limited, but is usually 90% by mass or less, 85.0% by mass or less, 80.0% by mass or less, or 75.0% by mass or less, or 70.0. It can be mass% or less, 65.0 mass% or less, or 60.0 mass% or less.
• the proportion of the intermediate molecular weight fraction (molecular weight log number 6.5 or more and less than 8.0) in the starch contained in the composition increases (more specifically). It is preferable to use dried cereals for the reason that the value of AUC3 increases). Specifically, it is preferable that the cereals have a dry content standard moisture content of a predetermined value or less. More specifically, the dry content-based water content of the cereals used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, less than 13% by mass, less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry content standard water content of such millets is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
• the content of beans in the composition of the present invention is not limited, but is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of dry mass. .. More specifically, the lower limit is usually 10% by mass or more, especially 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.
• the content of millets in the composition of the present invention is not limited, but is, for example, in the range of 10% by mass or more and 100% by mass or less in terms of dry mass. It is preferable to do so. More specifically, the lower limit is usually 10% by mass or more, especially 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.
• the upper limit thereof is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• the total content of beans and / or millets in the composition of the present invention is limited. However, it is preferably in the range of, for example, 15% by mass or more and 100% by mass or less in terms of dry mass. More specifically, the lower limit is usually 10% by mass or more, especially 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.
• the upper limit thereof is not particularly limited, but is usually 100% by mass or 100% by mass or less.
• beans and / or millets are used in the composition of the present invention, it is preferable to use powdered beans and / or millets, specifically, particle diameters d 90 and / or d 50 after ultrasonic treatment. It is preferable to use bean powder and / or millet powder having a predetermined value or less, respectively.
• the particle size d 90 of the bean powder and / or the millet powder after ultrasonic treatment is preferably in the range of, for example, 0.3 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually preferably less than 500 ⁇ m or 450 ⁇ m, and above all, 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 275 ⁇ m or less, or 250 ⁇ m or less, or 225 ⁇ m or less, or 200 ⁇ m or less, or 175 ⁇ m or less.
• the lower limit thereof is not particularly limited, but is usually 0.3 ⁇ m or more, 1 ⁇ m or more, 5 ⁇ m or more, 8 ⁇ m or more, 10 ⁇ m or more, or 15 ⁇ m or more.
• the particle size d 50 of the bean powder and / or the millet powder after ultrasonic treatment is preferably in the range of, for example, 0.3 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually preferably less than 500 ⁇ m or 450 ⁇ m, and above all, 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less, or 100 ⁇ m or less, or 90 ⁇ m or less. , 80 ⁇ m or less, 70 ⁇ m or less, 60 ⁇ m or less, or 50 ⁇ m or less is more preferable.
• the lower limit thereof is not particularly limited, but is usually 0.3 ⁇ m or more, 1 ⁇ m or more, 5 ⁇ m or more, 8 ⁇ m or more, or 10 ⁇ m or more.
• powdered beans and / or millets having a size below a certain level, preferably beans.
• the above-mentioned powdered beans and / or powdered grains are used, they are bound while maintaining the shape of the powdered beans and / or the powdered grains in the final swelling composition. It may be a composition, or may be a state in which the bean powder and / or the miscellaneous grain powder in the dough composition is melted and mixed together in the swelling composition with processing.
• the composition of the present invention may contain any one or more other ingredients.
• foodstuffs include vegetable foodstuffs (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts and seeds, etc.), animal foodstuffs (seafood, meat, eggs, milk, etc.), Examples include microbial foods.
• the content of these foodstuffs can be appropriately set within a range that does not impair the object of the present invention.
• the composition of the present invention may contain any one or more seasonings, food additives and the like.
• seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (eg, glyceride, sucrose, fructose, glyceride-glyceride syrup, glyceride-glucose syrup, etc.), sugar alcohols (eg, xylitol, erythritol, mulch).
• artificial sweeteners eg, sclarose, aspartame, saccharin, Acesulfam K, etc.
• minerals eg, calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.
• fragrances eg, etc.
• pH adjusters eg, etc.
• cyclodextrin antioxidants (eg vitamin E, vitamin C, tea extract, raw coffee bean extract, chlorogenic acid, spices) Extracts, caffeic acid, rosemary extract, vitamin C palmitate, rutin, kelcetin, yamamomo extract, sesame extract, etc.)
• emulsifiers eg, glycerin fatty acid ester, acetate monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartrate
• examples thereof include
• the composition of the present invention is a so-called emulsifier, colorant, thickening stabilizer (for example, food additive labeling pocket book (2011 edition) "Food additive for labeling”.
• the content of any one selected from “colorant”, “thickening stabilizer”, and “emulsifier” in the “material name table” is usually 1.0% by mass or less, especially 0.5% by mass. It is preferable that the content is less than or equal to 0.1% by mass, particularly substantially not contained (specifically, the content is less than 1 ppm, which is the lower limit of a general measuring method) or not contained.
• the content of either two is usually 1.0% by mass or less, particularly 0.5% by mass or less, or 0.1% by mass or less, and particularly substantially not contained (specifically, of a general measuring method). It means that the content is less than 1 ppm, which is the lower limit), or it is more preferable not to contain it. Further, the contents of all three are usually 1.0% by mass or less, particularly 0.5% by mass or less, or 0.1% by mass or less, particularly substantially no content (specifically, of a general measuring method). It means that the content is less than 1 ppm, which is the lower limit), or it is preferable not to contain it. In particular, the content of the food additive is usually 1.0% by mass or less, particularly 0.5% by mass or less, or 0.1% by mass or less, and it is more preferable that the content is not particularly contained.
• the swelling composition of the present invention is preferably characterized in that the content of wheat in the composition is within a predetermined range.
• the content of wheat in the swelling composition of the present invention is preferably in the range of, for example, 0% by mass or more and 50% by mass or less in terms of dry mass. More specifically, the upper limit is usually preferably 50% by mass or less. Among them, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, particularly not substantially contained (specifically, content of less than 1 ppm, which is the lower limit of a general measuring method). It means that it is an amount) or it is desirable that it is not contained.
• the swelling composition of the present invention is useful because it can feel the texture peculiar to swelling foods even if the wheat content ratio is not more than the upper limit.
• the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.
• the swelling composition of the present invention is preferably characterized in that the content ratio of protein derived from wheat to the total protein content of the composition is within a predetermined range. Specifically, it is preferable that the content ratio of the protein derived from wheat to the total protein content of the swelling composition of the present invention is, for example, in the range of 0% by mass or more and 50% by mass or less. More specifically, the upper limit is usually preferably 50% by mass or less. Among them, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, particularly not substantially contained (specifically, content of less than 1 ppm, which is the lower limit of a general measuring method). It means that it is an amount) or it is desirable that it is not contained.
• the swelling composition of the present invention has a texture peculiar to swelling foods even if the composition has a relatively small amount of wheat, because the content ratio of the protein derived from wheat to the total protein content is not more than the above upper limit value. It is useful because it is a composition that can be felt.
• the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.
• the swelling composition of the present invention contains or does not contain gluten substantially (specifically, it means that the content is less than 1 ppm, which is the lower limit of a general measuring method).
• the swelling composition of the present invention is useful because even a composition that does not substantially contain gluten can have a texture peculiar to a preferable swelling food.
• the conventional solid paste composition for cooking retains the elasticity of the composition by containing sodium chloride, but it may affect the taste or may affect the taste.
• a dry composition dried udon noodles, dried hiyamugi, etc.
• 3% by mass or more of sodium chloride is usually used to maintain the elasticity of the composition, so that such a problem is remarkable.
• the amount of sodium chloride used is extremely small, or even if sodium chloride is not added, the composition can be obtained in which the decrease in elasticity is suppressed, and the composition has good quality. It is preferable because it becomes a thing.
• sodium chloride is added to a solid paste composition for cooking such as pasta, udon, and bread, which normally has adhesiveness and elasticity due to network structure of gluten and sodium chloride. It is preferable because a composition of good quality can be obtained without any problem.
• the content of sodium chloride in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and 3% by mass or less in terms of dry mass. More specifically, the upper limit is usually 3% by mass or less, particularly preferably 2% by mass or less, 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less.
• the lower limit of the content of sodium chloride in the composition of the present invention is not particularly limited and may be 0% by mass.
• as a method for quantifying sodium chloride in the solid paste composition for example, it was measured by an atomic absorption method according to the "salt equivalent amount" of the Japanese Food Standard Ingredients Table 2015 (7th revision). A method of multiplying the amount of sodium by 2.54 is used.
• the swelling composition of the present invention is usually a swelling food.
• the "swelling food” means a food made of a swelling composition or a food containing the swelling composition as a main component. More specifically, it means a food product produced by increasing the volume of the dough composition by swelling it by heat treatment, and may be referred to as a lumpy swelling composition bread or similar food (sometimes referred to as bread-like food). ), A puff-like composition in which the dough heat-treated under pressure is rapidly depressurized among the lumpy swelling compositions, or a cracker or a plate-shaped swelling food having a small thickness among the lumpy swelling compositions. Similar foods (sometimes referred to as cracker-like foods) are exemplified.
• the swelling composition of the present invention is preferably characterized by having a texture peculiar to swelling foods.
• the "texture peculiar to the swollen food” represents the texture felt by the difference in strength between the solid structure and the void structure of the composition derived from the porous structure inside the swollen food. Specifically, the crispy feeling in the cracker and the plump feeling in the bread can be mentioned. Even if the swelling composition is once formed, if the composition becomes hard and its structure is difficult to be destroyed, or if the composition cannot maintain the swelling state and shrinks, the internal voids are reduced. The unique texture of the swelling is less likely to be felt.
• the swelling composition of the present invention can be produced by any method, but it is preferably produced by a method including the following steps (i) and (ii).
• (I) A step of preparing a dough composition that satisfies all of the following (1) to (5).
• the starch content of the composition is 8.0% by mass or more on a wet mass basis.
• the dry content standard moisture content of the composition is more than 40% by mass.
• the dietary fiber content of the composition is 2.0% by mass or more in terms of wet mass.
• the starch-degrading enzyme activity of the composition is 0.2 U / g or more in terms of dry mass.
• the particle size d 50 in the particle size distribution measured after adding starch and proteolysis treatment to the composition according to the above [procedure b] and then applying ultrasonic treatment is less than 450 ⁇ m.
• the AUC1 of the composition is increased by 5% or more and the dry content standard moisture content is 5 before and after the heat treatment. The stage where it decreases by mass% or more.
• the dough composition in step (i) preferably has a starch content of the composition of a predetermined value or more.
• the starch content of the dough composition is preferably in the range of, for example, 8.0% by mass or more and 60% by mass or less on a wet mass basis. More specifically, the lower limit is usually 8.0% by mass or more, especially 9.0% by mass or more, or 10.0% by mass or more, or 12.0% by mass or more, or 14.0% by mass or more, or. It is preferably 16.0% by mass or more, or 18.0% by mass or more.
• the upper limit is not particularly limited, but is usually 60% by mass or less, or 55.0% by mass or less, or 50.0% by mass or less, or 45.0% by mass or less, or 40.0% by mass or less, or 35.0. It can be mass% or less, or 30.0 mass% or less.
• the dough composition in step (i) preferably has a dry content-based moisture content of the composition exceeding a predetermined value.
• the technical significance is that the enzyme reaction is difficult to proceed when the dry content standard water content is below the predetermined value, so that the dry content standard water content is maintained above the predetermined value in the firing step in step (ii). It is retained for a certain period of time or longer, and an enzymatic reaction for changing a relatively high molecular weight starch component defined by AUC2 to a relatively low molecular weight starch component defined by AUC1 is likely to occur ().
• the values of AUC1 and AUC2 in the composition of the present invention are different from the values in the raw material not accompanied by heat treatment and the factors having a large influence on the degrading enzyme reaction (dough enzyme activity, dough water addition conditions, heat treatment conditions, etc.). Shows a different value from).
• the dry content standard moisture content of the dough composition is preferably in the range of, for example, more than 40% by mass and 250% by mass or less. More specifically, the lower limit is usually more than 40% by mass, especially more than 45% by mass, or more than 50% by mass, or more than 55% by mass, or more than 60% by mass, or more than 65% by mass, or more than 70% by mass.
• the upper limit is not particularly limited, but is usually 250% by mass or less, or 225% by mass or less, or 200% by mass or less, or 175% by mass or less, or 150% by mass or less.
• the dry content-based moisture content of the dough composition is maintained above the predetermined value for a predetermined time or longer.
• the time during which the dry content standard moisture content in the dough composition is maintained above a predetermined value is the reaction rate determined from the enzyme activity, reaction temperature, dry content standard moisture content, etc. in the dough composition, and the rate of change of AUC2 and AUC1.
• the range is, for example, 1 minute or more and 24 hours or less. More specifically, the lower limit is usually 1 minute or longer, particularly 2 minutes or longer, or 3 minutes or longer.
• the upper limit is not particularly limited, but is usually 24 hours or less, or 16 hours or less.
• the reaction temperature in the dough composition can also be appropriately set from the rate of change of AUC2 and AUC1, but is preferably in the range of, for example, 30 ° C. or higher and 300 ° C. or lower. More specifically, the lower limit is usually 30 ° C. or higher, especially 40 ° C. or higher, or 50 ° C. or higher, or 60 ° C. or higher, or 70 ° C. or higher, or 80 ° C. or higher, or 90 ° C. or higher, or 100 ° C. or higher, or The temperature can be 110 ° C. or higher, particularly 120 ° C. or higher.
• the upper limit thereof is not particularly limited, but is usually 300 ° C. or lower, particularly 260 ° C.
• the treatment for maintaining the dry content standard moisture content of the dough composition above the predetermined value for the predetermined time or longer is the heat treatment in the step (ii) described later after the dough composition preparation in the step (i). It may be provided as a separate pretreatment before, but a part or all of it may be achieved in the heat treatment of the step (ii) described later.
• the swelling composition of the present invention can be produced by swelling the dough composition of the above by heat treatment. Specifically, yeast fermentation is carried out with yeast blended in the dough composition, enzyme treatment reaction is carried out with starch-degrading enzyme in the dough composition, and the seed coat of Obako blended in the dough composition is enzymatically treated (specifically).
• the swelling composition of the present invention can be produced by swelling by heat treatment.
• "before heat treatment” refers to the state of the dough composition before the above-mentioned fermentation step or enzyme treatment step (that is, immediately after preparation), and "after heat treatment” means after fermentation treatment or enzyme treatment. Represents the state of the swelling composition after the dough composition of No. 1 is heat-treated and the swelling is completed.
• the "wet mass standard ratio” (sometimes referred to simply as “wet mass standard”, “wet mass conversion”, or “wet mass standard”) includes the water content of the composition and each fraction. It represents the content ratio of each component, etc., which is calculated with the wet mass as the denominator and the content of each target component or object as the molecule.
• the dough composition in step (i) preferably has a dietary fiber content (total of soluble dietary fiber and insoluble dietary fiber) of a predetermined value or more.
• the dietary fiber content (particularly the insoluble dietary fiber content) of the dough composition is preferably in the range of, for example, 2.0% by mass or more and 30% by mass or less in terms of wet mass. More specifically, the lower limit is usually 2.0% by mass or more, especially 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 It is preferably 7.0% by mass or more, or 8.0% by mass or more.
• the upper limit is not particularly limited, but may be, for example, usually 30% by mass or less, or 20% by mass or less.
• the dough composition in step (i) preferably has a starch-degrading enzyme activity of the composition of a predetermined value or more.
• the starch-degrading enzyme activity of the dough composition is preferably in the range of, for example, 0.2 U / g or more and 100.0 U / g or less in terms of dry mass. More specifically, the lower limit is usually 0.2 U / g or more, especially 0.4 U / g or more, or 0.6 U / g or more, 0.8 U / g or more, or 1.0 U / g or more, or It is preferably 2.0 U / g or more, or 3.0 U / g or more, particularly 4.0 U / g or more.
• the upper limit of such a ratio is not particularly limited, but is usually 100.0 U / g or less, 50.0 U / g or less, 30.0 U / g or less, or 10.0 U / g or less. Alternatively, it can be 7.0 U / g or less.
• a dry amount is used as a processing method for obtaining a high starch-degrading enzyme activity for use as a raw material.
• Heat treatment in an environment with a standard water content of a predetermined ratio or less for example, usually 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, especially 20% by mass or less. It is preferable to do.
• the temperature of the heat treatment is preferably in the range of, for example, 60 ° C. or higher and 300 ° C. or lower. More specifically, the upper limit can be usually 300 ° C.
• the treatment temperature is preferably a predetermined temperature or higher. Specifically, it is usually preferably 60 ° C. or higher. Above all, it is desirable that the temperature is 70 ° C. or higher, 80 ° C. or higher, or 90 ° C. or higher, particularly 100 ° C. or higher.
• the heating time can be arbitrarily set until the starch-degrading enzyme activity is adjusted to a predetermined value, but is preferably in the range of 0.1 minutes or more and 60 minutes or less, for example. More specifically, the lower limit can be usually 0.1 minutes or more, or 1 minute or more.
• the upper limit is not particularly limited, but can usually be 60 minutes or less.
• the rate of decrease in absorbance C (%) at 660 nm during the enzyme reaction for 30 minutes of the measurement sample is the rate of decrease in absorbance in the enzyme reaction group (absorbance A) with respect to the group to be compared (absorbance B). It is determined by "(absorbance B-absorbance A) / absorbance B ⁇ x 100 (%)".
• the enzyme activity that reduces the absorbance by 10% per 10 minutes is defined as 1 unit (U), and 0.25 mL enzyme solution (sample content 0. From the absorbance reduction rate C (%) when the enzyme reaction is carried out for 30 minutes with 025 g), the enzyme activity per 1 g of the measurement sample is calculated by the following formula.
• starch-degrading enzyme in the dough composition examples include amylase and the like. These may be derived from edible plants such as beans and / or miscellaneous grains, preferably beans, which are raw materials for the dough composition, or may be added separately from the outside, but the starch-degrading enzyme activity in the dough composition may be high. Of these, a predetermined proportion or more is preferably derived from edible plants as a raw material, and particularly preferably derived from beans and / or miscellaneous grains, preferably beans.
• the ratio of the starch-degrading enzyme activity derived from the raw material edible plants is, for example, 30% or more and 100%.
• the range is preferably as follows. More specifically, the lower limit is usually 30% or more, particularly preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less.
• a predetermined ratio or more of the degrading enzyme activity in the dough composition is derived from the endogenous degrading enzyme in a state of being contained in the edible plant (particularly beans and / or miscellaneous grains, preferably beans) as a raw material.
• Beans and / or miscellaneous grains preferably derived from an endogenous starch-degrading enzyme in a state contained in beans, and particularly preferably the starch-degrading enzyme is amylase.
• starch degrading enzymes are used since starch derived from edible plants is considered to have the property of being easily decomposed by endogenous degrading enzymes contained in the same plant.
• the derived plant contains at least the same type of plant as the starch-derived plant contained in the composition.
• the ratio of is preferably in the range of, for example, 30% or more and 100% or less. More specifically, the lower limit is usually 30% or more, particularly preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less.
• the particle size d 50 in the particle size distribution measured after adding starch and proteolysis treatment to the composition according to the above [procedure b] and then applying ultrasonic treatment is equal to or larger than a predetermined ratio.
• the particle diameter d 50 is preferably in the range of, for example, 1 ⁇ m or more and less than 450 ⁇ m. More specifically, the upper limit is usually less than 450 ⁇ m, particularly preferably 400 ⁇ m or less, 350 ⁇ m or less, 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit is not particularly limited, but is usually 1 ⁇ m or more, and more preferably 5 ⁇ m or more, or 7 ⁇ m or more.
• the principle is unknown, but in the present invention having a support structure containing starch as a main component, these components reinforce the support structure to improve the swellability during heat treatment and impart a texture peculiar to swelling foods. It is considered that the composition is obtained.
• these components have a certain size or more, they penetrate the support structure containing starch as a main component, and the swelled state after the heat treatment cannot be maintained. Therefore, it is preferable that the size is below a certain size. Conceivable.
• the dough composition in step (i) is obtained by analyzing the components obtained by treating the composition by the above [procedure a] under the above [Condition A], and has a molecular weight logarithm of 6.5 or more.
• the molecular weight distribution curve (MWDC 6.5-9.5 ) in the range of less than 5
• the ratio of the area under the curve (AUC3) in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 to the area under the entire curve is equal to or more than the predetermined ratio. It is preferable to prepare in.
• such AUC3 is preferably in the range of, for example, 30% or more and 100% or less.
• the lower limit is usually 30% or more, especially 35% or more, 40% or more, or 45% or more, or 50% or more, 55% or more, or 60% or more, or 65% or more, or It is preferably 70% or more, 80% or more, or 90% or more.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less, or 98% or less.
• the proportion of amylopectin having a relatively small molecule among the amylopectin contained in starch (which is considered to be contained in the fraction having a molecular weight logarithm of 6.5 or more and less than 9.5) is predetermined. It is considered that when the value is larger than the value of, the spreadability at the swelling stage is improved, and the swelled food is preferably swollen.
• the dough composition in step (i) is preferably prepared to contain beans and / or millets, preferably beans.
• the content thereof is arbitrary, but it is preferably in the range of, for example, 5% by mass or more and 90% by mass or less in terms of wet mass. More specifically, the lower limit is usually 5% by mass or more, especially 10% by mass or more, or 15% by mass or more, or 20% by mass or more, 25% by mass or more, or 30% by mass or more, or 35% by mass or more. Is preferable.
• the upper limit is not particularly limited, but may be, for example, usually 90% by mass or less, 80% by mass or less, or 70% by mass or less.
• the beans and / or millets to be used may not be heat-treated, which will be described later, may be heat-treated, or may be used in combination. Further, it is preferable to use beans and / or millets in a powder state.
• the beans and / or millets used in the present invention are in a state of being mildly heated in advance so that the temperature decrease difference of the gelatinization peak temperature measured under the above conditions is within a predetermined temperature range. It can also be used as a raw material for step (i). By using such a raw material, it becomes a material in which starch granules remain while removing unnecessary components in the raw material, and the starch granules play a function of assisting swelling, and the effect of the present invention is satisfactorily exhibited, which is preferable. ..
• the temperature decrease difference is in the range of, for example, 0 ° C. or higher and 50 ° C. or lower. More specifically, it is preferable that the upper limit of the temperature decrease difference is usually 50 ° C. or lower, 45 ° C. or lower, 40 ° C. or lower, 35 ° C. or lower, or 30 ° C. or lower.
• the lower limit of the temperature decrease difference is not particularly limited, but the pretreatment is usually performed so as to decrease the temperature by 0 ° C or higher, particularly 1 ° C or higher, 2 ° C or higher, 3 ° C or higher, 4 ° C or higher, or 5 ° C or higher. It is preferable to do it.
• the temperature decrease difference of the gelatinization peak temperature measured by the above method is equal to or less than the predetermined temperature in the beans and / or millet raw materials (particularly the raw material powder) to be used in the step (i) of the production method of the present invention. (That is, for example, in the range of 0 ° C. or higher and 50 ° C. or lower, specifically, usually 50 ° C. or lower, or 45 ° C. or lower, or 40 ° C. or lower, 35 ° C. or lower, or 30 ° C. or lower, and the lower limit of the temperature decrease difference. Is not particularly limited, but is usually 0 ° C. or higher, especially 1 ° C. or higher, or 2 ° C.
• millet raw materials are also included in the subject of the present invention.
• the heated beans and / or millet raw materials correspond to the above-mentioned (c-1) and / or (d-1) (c-3) and / or (d-3). ) Satisfy. That is, it is preferable to satisfy the following (c-3) and / or (d-3).
• the starch grain structure observed when observing a 6% suspension of the pulverized product of the dough composition is 40 pieces / mm 2 or more, 60 pieces / mm 2 or more, or 80 pieces / mm 2 . More than 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or 200 pieces / mm 2 or more, or 250 pieces / mm 2 or more, or more than 300 pieces / mm 2 and the upper limit is not limited. However, for example, 100,000 pieces / mm 2 or less, 50,000 pieces / mm 2 or less, or 10,000 pieces / mm 2 or less.
• the psyllium seed coat (psyllium husk) is previously treated with an enzyme (preferably cellulase and / or pectinase and / or xylanase treatment, more preferably at least xylanase and / or pectinase).
• an enzyme preferably cellulase and / or pectinase and / or xylanase treatment, more preferably at least xylanase and / or pectinase.
• the enzyme-treated product of the xylanase seed coat to which the treatment) has been added is also included in the subject of the present invention.
• the temperature and time during the heating treatment may be appropriately adjusted so that the above-mentioned gelatinization peak temperature decrease difference is within a predetermined range from the viewpoint of removing unfavorable components in the raw material while preventing damage to the starch granules.
• the heating method a method of directly heating the powder using a solid (metal parts in equipment, etc.) as a medium (extruder, etc.) and a method of heating the powder using a gas as a medium (saturated steam heating, air dry heating, etc.) are appropriately adopted. be able to.
• the temperature of the composition during the treatment is preferably in the range of, for example, 80 ° C. or higher and 250 ° C. or lower.
• the upper limit is usually preferably 250 ° C. or lower, 210 ° C. or lower, or 150 ° C. or lower.
• the lower limit of the temperature is not particularly limited, but is usually 80 ° C. or higher, 90 ° C. or higher, or 100 ° C. or higher.
• the treatment time at the temperature is usually preferably 30 minutes or less, or 25 minutes or less, and the lower limit thereof is not particularly limited, but is usually preferably 0.1 minutes or more.
• the dry content standard moisture content at the time of the heating treatment is a predetermined value or less. If the dry content standard moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if they are not destroyed, the heat resistance may be lost, making it difficult to achieve the effects of the present invention.
• the upper limit thereof is preferably in the range of, for example, 0% by mass or more and 80% by mass or less as the dry content-based water content. More specifically, the upper limit is usually 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.
• the lower limit of the dry content standard moisture content at the time of the heating treatment is not particularly limited, but is usually 0% by mass or more, 1% by mass or more, or 2% by mass or more.
• the swelling composition after firing of the present invention is preferable because it is a composition in which the starch grain structure is destroyed, so that a smooth texture is obtained.
• the stage of the production method of the present invention (i). ) On the contrary, it is preferable that the number of starch grain structures is a predetermined value or more. The principle is unknown, but by performing the step of swelling the dough composition by heat treatment while the starch grain structure is contained, the starch grain protects the internal voids and the swelling structure has a smooth texture. It is considered to be.
• the dough composition in the step (i) of the production method of the present invention preferably satisfies the following (c-1) and / or (d-1), and (c-1) and (d). It is more preferable to satisfy both -1).
• (C-1) The starch grain structure observed when observing a 6% suspension of the pulverized product of the composition is 40 pieces / mm 2 or more.
• the number of starch grain structures observed under the conditions described in the above (a) is, for example, 40 pieces / mm 2 or more and 100,000 pieces /.
• the range is preferably mm 2 or less. More specifically, the lower limit is usually 40 pieces / mm 2 or more, or 60 pieces / mm 2 or more, or 80 pieces / mm 2 or more, 100 pieces / mm 2 or more, or 150 pieces / mm 2 or more, or It is preferably 200 pieces / mm 2 or more, 250 pieces / mm 2 or more, or 300 pieces / mm 2 or more.
• the upper limit of the number of starch grain structures in the dough composition is not limited, but can be, for example, usually 100,000 pieces / mm 2 or less, 50,000 pieces / mm 2 or less, or 10,000 pieces / mm 2 or less.
• (C-2) Difference in starch grain structure in the dough composition It is preferable that the dough composition in the step (i) satisfies the present condition (c-1), and the swelling composition of the present invention after baking satisfies the above-mentioned condition (a). Above all, the number of starch grain structures defined in the above (a) of the swelling composition of the present invention finally obtained is the starch grain structure defined in the above (c) of the dough composition in the step (i). It is preferably less than the number, and more preferably lower than a certain number (feature (c-2)).
• the number of the starch grain structures in the composition decreases by a predetermined value or more (that is, "the number of the starch grain structures in the dough composition before the heat treatment-after the heat treatment". It is preferable that the decrease difference defined by "the number of the starch grain structures in the composition" is a certain value or more). Specifically, the value of such a reduction rate is preferably in the range of, for example, 10 pieces / mm 2 or more and 100,000 pieces / mm 2 or less before and after the heat treatment in the step (ii).
• the lower limit of the reduction rate is usually 10 pieces / mm 2 or more, especially 20 pieces / mm 2 or more, or 30 pieces / mm 2 or more, or 40 pieces / mm 2 or more, or 50 pieces / mm 2 . It is preferable that the amount is reduced by 100 pieces / mm 2 or more, 150 pieces / mm 2 , or 200 pieces / mm 2 or more, 250 pieces / mm 2 or more, or 300 pieces / mm 2 or more.
• the upper limit of the reduction rate is not particularly limited, but may be, for example, usually 100,000 pieces / mm 2 or less, 50,000 pieces / mm 2 or less, or 10,000 pieces / mm 2 or less.
• the gelatinization peak temperature measured under the conditions described in the above (b) is preferably in the range of, for example, more than 95 ° C and 140 ° C or less. .. More specifically, the lower limit is usually more than 95 ° C., or 100 ° C. or higher, or 105 ° C. or higher, or 110 ° C. or higher.
• the constituents may swell and show a pseudo gelatinization peak temperature, so the upper limit is not particularly limited, but usually 140 ° C. or lower, or 135 ° C. or lower, Alternatively, the temperature can be 130 ° C. or lower.
• (D-2) Difference in decrease in RVA gelatinization peak temperature in the dough composition It is preferable that the dough composition in the step (i) satisfies the present condition (d-1), and the swelling composition of the present invention after baking satisfies the above-mentioned condition (b). Above all, it is preferable that the peak temperature of the finally obtained swelling composition of the present invention in the above (b) is lower than the peak temperature of the dough composition in the step (i) in the above (d-1), and it is constant. It is more preferable that the temperature decreases by a ratio or more (feature d-2).
• the peak temperature of the composition decreases by a predetermined ratio or more (that is, "(the peak temperature in the dough composition before the heat treatment-the said in the composition after the heat treatment)". It is preferable that the rate of decrease defined by "peak temperature) / peak temperature in the dough composition before heat treatment” is a value equal to or higher than a certain value).
• the value of the reduction rate before and after the heat treatment in the step (ii) is preferably in the range of, for example, 5% or more and 100% or less. More specifically, the lower limit of the reduction rate is usually 5% or more, particularly preferably 10% or more, 15% or more, or 20% or more.
• the upper limit of the reduction rate is not particularly limited, but may be, for example, usually 100% or less (that is, the peak is not detected), 60% or less, 50% or less, 45% or less, or 40% or less. ..
• the dough composition of step (i) contains a dietary fiber localization site in an edible plant (that is, the sum of soluble dietary fiber and insoluble dietary fiber).
• the lower limit of the ratio of the dietary fiber localization site (for example, plantain seed coat) to the total mass of the entire dough composition is the wet mass reference ratio, for example, in the range of 0.1% by mass or more and 20% by mass or less. Is preferable. More specifically, the lower limit is usually preferably 0.1% by mass or more.
• the dietary fiber localization site may be an insoluble dietary fiber localization site and satisfy the above-mentioned regulation.
• such a dietary fiber localization site may be at least the plantain seed coat portion, or may be one to which the above-mentioned enzyme treatment (for example, xylanase treatment and / or pectinase treatment) has been added in advance.
• the above-mentioned enzyme treatment for example, xylanase treatment and / or pectinase treatment
• the seed coat portion of beans as a dietary fiber localization site (more specifically, an insoluble dietary fiber localization site) in the above ratio, particularly in a composition having no step of fermenting the dough, when water is added. It is preferable because the spreadability of the dough is improved and the physical properties are easily swelled in the stage (ii).
• the dietary fiber localization site (more specifically, soluble dietary fiber and insoluble dietary fiber localization) is defined in the seed coat part (sometimes referred to as psyllium seed coat or psyllium husk) in the wild grass that is normally used for food.
• the seed coat part sometimes referred to as psyllium seed coat or psyllium husk
• the fermented composition having a step of fermenting the dough has physical properties that easily swell in the step (ii).
• the plantain seed coat portion in the state of being treated with the above-mentioned enzyme is described above. It is preferably contained in a proportion. Further, it is preferable to contain both the seed coat portion of beans and the seed coat portion of plantain (particularly, the seed coat portion of plantain in an enzyme-treated state), and the total content thereof is preferably the above ratio.
• the dietary fiber localized portion in the dough composition may contain the dietary fiber localized portion alone or may be contained in the state of a dietary fiber-containing foodstuff containing the dietary fiber localized portion, but the same type of foodstuff may be contained. It is preferable to contain both the dietary fiber localized portion and the other portion in the foodstuff of the same individual, and it is particularly preferable to contain both the dietary fiber localized portion and the other portion in the foodstuff of the same individual.
• a dietary fiber-containing foodstuff containing a dietary fiber localized portion in a foodstuff of the same type or the same individual may separately contain a dietary fiber localized portion and a other portion in the foodstuff, or the dietary fiber localized portion may be contained. Ingredients in the contained state may be contained. Further, the dietary fiber localization site may be an insoluble dietary fiber localization site and satisfy the above-mentioned regulation.
• the dietary fiber localized portion in the present invention represents a portion having a relatively higher dietary fiber content ratio than the edible portion of the food material (edible plant).
• the dietary fiber localization site in a dry state, is, for example, usually 1.1 times or more, 1.2 times or more, 1.3 times or more, or 1.4 times or more, or more than that of an edible portion. It has a dietary fiber content of 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.
• the seed coat portion (more specifically, the insoluble dietary fiber localization site) having a dietary fiber content ratio relatively higher than the dietary fiber content ratio in the edible portion (leaflet portion), and in miscellaneous grains, edible.
• the bran portion (more specifically, the insoluble dietary fiber localization site) having a dietary fiber content ratio relatively higher than the dietary fiber content ratio in the portion corresponds to the dietary fiber localization site.
• the seed coat portion (psyllium seed coat or psyllium husk) in the plantain which is a wild grass normally used for food, corresponds to a dietary fiber localization site (more specifically, a soluble dietary fiber and an insoluble dietary fiber localization site).
• the plantain seed coat contains soluble dietary fiber in addition to insoluble dietary fiber, which is preferable from the nutritional point of view.
• the dietary fiber localization site or the insoluble dietary fiber localization site in the present invention is a part of the "edible portion" of the food material (for example, grains, beans, nuts and seeds, seeds or skins of vegetables, especially beans. It may be “one or more selected from the seed coat part, the seed coat part of the oyster, and the bran part of the millet) or the" non-edible part (for example, the core part of the corn, the sheath part of the beans) ".
• the dietary fiber localization site or the insoluble dietary fiber localization site is preferably a part of the "edible part", and is one or more of the seed coat part of beans, the seed coat part of oysters, and the bran part of millets. It is more preferable, it is more preferable that it is either the seed coat portion of beans or the seed coat portion of oysters, and it is particularly preferable that it contains both the seed coat portion of beans and the seed coat portion of oysters.
• the "disposal site” of various foodstuffs described in the Standard Tables of Food Composition in Japan 2015 (7th revision) can be mentioned (an example is shown in Table 1).
• the "edible parts” other than these "non-edible parts” are the above-mentioned cereals, beans, nuts and seeds, the skins and seeds of vegetables, and the foliage of vegetables. It is especially found in hard and thick parts.
• the "non-edible portion" of a food material means a part of the food material that is not suitable for normal eating and drinking, or a part that is discarded in a normal eating habit, and the "edible part” is a part to be discarded from the whole food material. Represents the part excluding (non-edible part).
• the parts and ratios of non-edible parts in the foodstuffs used in the present invention that is, dietary fiber-containing foodstuffs and / or other (dietary fiber-free) foodstuffs, are the same as those for handling foodstuffs and processed foods. If you are a trader, you can understand it.
• the dietary fiber content ratio in terms of dry mass at the site where the dietary fiber is localized is preferably in the range of, for example, more than 8% by mass and 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 is usually 50% by mass or less, 40% by mass or less, or 30% by mass or less.
• dry mass conversion (sometimes referred to as” dry mass standard ratio "," wet mass standard “or” dry mass standard ”)" means drying that does not contain water in the composition or each fraction.
• the dietary fiber localization site may be an insoluble dietary fiber localization site, and the insoluble dietary fiber content ratio may satisfy the above-mentioned regulation.
• the dietary fiber localized portion when the dietary fiber localized portion is contained, it is preferable to contain it in the state of a finely divided product.
• the dietary fiber localized portion may be individually refined, or the dietary fiber-containing foodstuff containing the dietary fiber localized portion may be subjected to the finening treatment. It is good, but it is convenient to separate the dietary fiber localized part, which is difficult to crush, from the other parts and perform the micronization treatment. For example, a method in which the seed coat part of beans is separated from other edible parts and mixed with beans having an edible part that has been finely divided and then separately finely divided, or the bran part of miscellaneous grains is other than that.
• a method of separating from the edible part of the edible part and mixing it with miscellaneous grains having an edible part that has been separately subjected to the edible part after being finely divided, or the scabbard seed coat part is separated from other parts and made finer.
• examples thereof include a method of mixing with beans and / or miscellaneous grains which have been separately subjected to a miniaturization treatment.
• the above rule is satisfied when the dietary fiber localization site is an insoluble dietary fiber localization site which is a hard tissue.
• the step of fractionating the material for each part can be omitted, so that the fineness is strong.
• the conversion method can be adopted, it can be manufactured in an industrially advantageous manner. For example, there is a method in which beans having a seed coat portion and millets having a bran portion are directly refined.
• the finely divided product of the dietary fiber localized portion may contain a product obtained by separating the dietary fiber localized portion from the food material and then undergoing the finely divided treatment, or may contain a dietary fiber containing the dietary fiber localized portion. It may contain a food product that has been subjected to a miniaturization treatment.
• the means of the pulverization treatment used as a condition of the miniaturization treatment in the present invention is not particularly limited.
• the temperature at the time of pulverization is not limited, and any of high temperature pulverization, normal temperature pulverization, and low temperature pulverization may be used.
• the pressure at the time of pulverization is not limited, and any of high pressure pulverization, normal pressure pulverization, and low pressure pulverization may be used.
• Examples of the apparatus for such a pulverization treatment include equipment such as a blender, a mixer, a milling machine, a kneader, a crusher, a crusher, and a grinder, and any of these may be used.
• a medium stirring mill such as a dry bead mill, a ball mill (rolling type, vibration type, etc.), a jet mill, a high-speed rotary impact type mill (pin mill, etc.), a roll mill, a hammer mill, or the like can be used.
• the particle size d 50 of the fine particle complex after the disturbance is adjusted within a predetermined range.
• the particle size d 50 after the disturbance is preferably in the range of, for example, 1 ⁇ m or more and 450 ⁇ m or less. More specifically, the upper limit is usually 450 ⁇ m or less, particularly preferably 400 ⁇ m or less, 350 ⁇ m or less, or 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit thereof is not particularly limited, but may be usually 1 ⁇ m or more, particularly 5 ⁇ m or more, or 7 ⁇ m or more.
• the particle size d 90 of the fine particle complex after the disturbance is adjusted within a predetermined range.
• the particle size d 90 after the disturbance is preferably in the range of, for example, 1 ⁇ m or more and 500 ⁇ m or less. More specifically, the upper limit is usually 500 ⁇ m or less, particularly preferably 450 ⁇ m or less, 400 ⁇ m or less, 350 ⁇ m or less, 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit thereof is not particularly limited, but is usually 1 ⁇ m or more, particularly preferably 5 ⁇ m or more, or 7 ⁇ m or more.
• the ratio per unit volume of the particles (fine particles and fine particle composite) in the miniaturized product of the dietary fiber localization site after the disturbance is preferably in the range of, for example, 0.01 [m 2 / mL] or more and 1.50 [m 2 / mL] or less. More specifically, the upper limit is usually 0.01 [m 2 / mL] or more, and more preferably 0.02 [m 2 / mL] or more, or 0.03 [m 2 / mL] or more.
• the upper limit is not particularly limited, but is usually 1.50 [m 2 / mL] or less, especially 1.00 [m 2 / mL] or less, 0.90 [m 2 / mL] or less, or 0.80. It is preferably [m 2 / mL] or less.
• the specific surface area per unit volume [m 2 / mL] is per unit volume (1 mL) when the particles are assumed to be spherical, as measured by using the above-mentioned laser diffraction type particle size distribution measuring device.
• the specific surface area per unit volume when the particles are assumed to be spherical is a measured value (specific surface area per volume and mass obtained by a permeation method, a gas adsorption method, etc.) that reflects the composition and surface structure of the particles. Is a numerical value based on a different measurement mechanism.
• the specific surface area per unit volume when the particles are assumed to be spherical is calculated by 6 ⁇ ⁇ (ai) ⁇ ⁇ (ai ⁇ di) when the surface area per particle is ai and the particle diameter is di. Desired.
• the beans and / or millets contained in the dough composition in step (i) are preferably in the form of bean powder and / or millet powder having a particle diameter d 90 of a predetermined value or less after ultrasonic treatment.
• the particle size d 90 after ultrasonic treatment of beans and / or millets is preferably in the range of, for example, 1 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually less than 500 ⁇ m, particularly preferably 450 ⁇ m or less, 400 ⁇ m or less, 350 ⁇ m or less, 300 ⁇ m or less, 250 ⁇ m or less, 200 ⁇ m or less, 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit thereof is not particularly limited, but is usually 1 ⁇ m or more, particularly preferably 5 ⁇ m or more, 7 ⁇ m or more, or 10 ⁇ m or more.
• step (ii) the dough composition is heated to swell.
• the above-mentioned enzyme treatment for example, xylanase treatment and / or pectinase treatment, etc.
• starch in the dough composition is decomposed by the degrading enzyme, and swelling of the composition proceeds.
• the enzyme treatment may be performed in the step (i), or the enzyme treatment may be performed in the step (ii). It may be a method combining them.
• the heating time in step (ii) may be appropriately set from the reaction rate determined from the enzyme activity in the dough composition, the reaction temperature, the dry content standard water content, etc., and the rate of change of AUC2 and AUC1, but is usually 1 minute. Above, especially for 2 minutes or more, or 3 minutes or more.
• the upper limit is not particularly limited, but is usually 24 hours or less, or 16 hours or less.
• the heating temperature in step (ii) can also be appropriately set from the rate of change of AUC2 and AUC1, but is preferably in the range of, for example, 30 ° C. or higher and 300 ° C. or lower. More specifically, the upper limit is usually 30 ° C.
• the upper limit thereof is not particularly limited, but is usually 300 ° C. or lower, especially 290 ° C. or lower, or 280 ° C. or lower, or 270 ° C. or lower, or 260 ° C. or lower, or 250 ° C.
• the pressure during heating in step (ii) is also not particularly limited and is arbitrary as long as it does not hinder the swelling of the composition, but it can usually be normal pressure.
• the composition of the present invention is a fermentation swelling composition
• the following fermentation composition production method can be adopted as the production method thereof.
• the provisions regarding the step (ii) in the present specification specifically, the provisions regarding the state before and after the heat treatment of the step (ii)
• the provisions regarding the state before and after the heat treatment of the step (ii) are described later in the fermentation step (ii-a).
• the composition of the present invention is a non-fermentation swelling composition
• the following non-fermentation composition production method 1 or non-fermentation composition production method 2 can be adopted as the production method thereof.
• the provisions regarding the step (ii) in the present specification are the heat kneading steps (ii) described later. It is sufficient that the provision of "after treatment” is satisfied when the -1a) and the firing step (ii-1b) are completed, but the provision is satisfied when the heat kneading step (ii-1a) is completed. May be good.
• the provisions regarding the step (ii) in the present specification (specifically, the provisions regarding the state before and after the heat treatment of the step (ii)) are described in the mixing step (ii-2a). ) And the firing step (ii-2b) are completed, as long as the “after treatment” provision is satisfied, but the provision may be satisfied when the mixing step (ii-2a) is completed.
• Stage (ii) includes the following stages (ii-a) and (ii-b).
• Stage (Ii-a) A step of yeast-fermenting the dough composition of (i) above.
• (Ii-b) The step of calcining the composition after yeast fermentation of the above (ii-a).
• Step (ii) includes the following steps (ii-1a) and (ii-1b).
• (Ii-1a) A step of kneading the dough composition of (i) above under pressure conditions while heat-treating at a temperature of 100 ° C. or higher.
• (Ii-1b) A step of returning the composition after kneading of (ii-1a) to normal pressure at a temperature of 100 ° C. or higher.
• Stage (ii) includes the following stages (ii-2a) and (ii-2b).
• Stage (Ii-2a) A step of mixing air bubbles and / or a leavening agent with the dough composition of (i) above.
• (Ii-2b) A step of heat-treating the mixed composition of (ii-2a) at an arbitrary temperature.
• the swelling of the dough composition by heat treatment in step (ii) is preferably carried out so as to satisfy the following conditions.
• the dry content-based moisture content of the composition decreases by a predetermined ratio or more (that is, "(the ratio in the dough composition before the heat treatment-the ratio in the composition after the heat treatment)". ) /
• the rate of decrease specified in "the ratio in the dough composition before heat treatment” is preferably a certain value or more).
• the rate of decrease before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% by mass or more and 100% by mass or less. More specifically, the lower limit of the reduction rate is usually 5% by mass or more, especially 9% by mass or more, or 15% by mass or more, or 20% by mass or more, 25% by mass or more, or 30% by mass or more, or 35.
• the amount is reduced by mass% or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.
• the upper limit of the reduction rate is not particularly limited, but is usually 100% by mass or less, 98% by mass or less, 96% by mass or less, 94% by mass or less, 92% by mass or less, or 90% by mass or less.
• it can be 80% by mass or less, or 70% by mass or less.
• the rate of decrease in the dry content standard water content before and after the heat treatment in the step (ii) is relatively small (that is, "(.
• the rate of decrease specified in "the ratio in the dough composition before fermentation and heat treatment-the ratio in the composition after fermentation and heat treatment) / the ratio in the dough composition before fermentation and heat treatment” is a value above a certain level. )
• the rate of decrease before and after the heat treatment in step (ii) is, for example, in the range of 5% by mass or more and 80% by mass or less.
• the lower limit of the reduction rate may be usually 5% by mass or more, 9% by mass or more, or 15% by mass or more.
• the upper limit of the reduction rate is not limited, but may be usually less than 80% by mass, particularly less than 70% by mass, or less than 60% by mass from the viewpoint of industrial production efficiency.
• step (i) means the state of the dough composition immediately after preparation in step (i)
• step (ii) is completed. Represents the state of the swelling composition later.
• the AUC1 of the composition is increased by a predetermined percentage or more (i.e., "(the ratio in the composition after heat treatment-the ratio in the dough composition before heat treatment) / heating). It is preferable that the rate of increase specified in "the ratio in the dough composition before treatment” is a certain value or more). Specifically, it is preferable that the rate of increase before and after the heat treatment in step (ii) is, for example, in the range of 5% or more and 500% or less. More specifically, the lower limit of the increase rate is usually 5% or more, especially 10% or more, or 15% or more, or 20% or more, 25% or more, or 30% or more, or 35% or more, or 40%. It is preferable to increase by the above.
• the upper limit of the increase rate is not particularly limited, but is usually 500% or less, 400% or less, 300% or less, 250% or less, 210% or less, 200% or less, or 150% or less, or It can be 100% or less, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, or 65% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the AUC2 of the composition is reduced by a predetermined ratio or more (that is, "(the ratio in the dough composition before the heat treatment-the ratio in the composition after the heat treatment) / heating).
• the rate of decrease specified in "the ratio in the dough composition before treatment” is a certain value or more).
• such a value is preferably in the range where the rate of decrease before and after the heat treatment in step (ii) is, for example, 5% or more and 100% or less. More specifically, the lower limit of the reduction rate is usually 5% or more, especially 10% or more, or 15% or more, or 20% or more, 25% or more, or 30% or more, or 35% or more, or 40%. It is preferable that the above decrease.
• the composition having a high AUC2 tends to swell during the heat treatment, but the composition becomes hard due to the cooling after the heat treatment, and the texture peculiar to the swelled food is not sufficiently felt. Therefore, it is considered that the larger the reduction rate, the more preferable the quality of the composition, which has the contradictory properties of the ease of swelling in the dough composition during the heat treatment and the difficulty of hardening after the heat treatment.
• the upper limit of the reduction rate is not particularly limited, but can be, for example, usually 100% or less, or 90% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the ratio of the AUC2 to the AUC1 of the composition decreases by a predetermined ratio or more (that is, "(in the dough composition before the heat treatment)". It is preferable that the reduction rate defined by "the ratio-the ratio in the composition after heat treatment) / the ratio in the dough composition before heat treatment” is a certain value or more). Specifically, it is preferable that the rate of decrease before and after the heat treatment in step (ii) is, for example, in the range of 10% or more and 100% or less.
• the lower limit of the reduction rate is usually 10% or more, especially 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more. preferable. Although the reason is not clear, it is considered that the larger the reduction rate is, the better the quality of the composition is, in which the ease of swelling in the dough composition during the heat treatment and the difficulty of hardening after the heat treatment are balanced. ..
• the upper limit of the reduction rate is not particularly limited, but may be, for example, usually 100% or less, 90% or less, or 80% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the absorbance of the composition at the absorption wavelength of 660 nm increases by a predetermined percentage or more (ie, the measured value in the post-heat treatment composition-heating).
• the increase difference specified in "the measured value in the dough composition before treatment” is a value of a certain value or more).
• the increase difference before and after the heat treatment in step (ii) is, for example, in the range of 0.03 or more and 3.00 or less. More specifically, the lower limit of the increase difference is usually 0.03 or more, 0.04 or more, or 0.05 or more, especially 0.10 or more, 0.15 or more, or 0.20 or more, or 0.
• the composition containing a large amount of decomposed amylopectin which is considered to be specified by the numerical value, is considered to be easy to maintain the state after swelling due to its moderate elasticity, and therefore the numerical value is large. It is considered that the composition is more likely to maintain the state after swelling and has a preferable quality.
• the upper limit of the increase difference is not particularly limited, but is usually 3.00 or less, or 2.50 or less, or 2.00 or less, or 1.50 or less, or 1.00 or less, or 0.90 or less. Or it can be 0.80 or less, or 0.70 or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the ratio (AUC3) of the area under the curve in the section where the molecular weight logarithm is 6.5 or more and less than 8.0 with respect to the molecular weight distribution curve MWDC 6.5-9.5 is a predetermined ratio before and after the heat treatment.
• the decrease rate specified by "(the ratio in the dough composition before heat treatment-the ratio in the composition after heat treatment) / the ratio in the dough composition before heat treatment” is more than a certain level. (Numerical value) is preferable.
• the reduction rate is preferably in the range of, for example, 5% or more and 100% or less.
• the lower limit of the reduction rate is usually 5% or more, especially 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, or 35% or more. preferable.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less, or 90% or less. The reason is not clear, but part or all of the amylopectin contained in starch (which is considered to be contained in the fraction having a molecular weight log ratio of 6.5 or more and less than 8.0) is a lower molecular weight amylose.
• the total porosity increases by a predetermined ratio or more before and after the heat treatment in step (ii) described later (that is, "(the ratio in the composition after heat treatment-the dough before heat treatment”).
• the rate of increase specified in "the ratio in the composition) / the ratio in the dough composition before the heat treatment” is a certain value or more).
• the rate of increase of such a value is preferably in the range of, for example, 1% or more and 10000% or less. More specifically, the lower limit of the increase rate is usually 1% or more, especially 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, or 8%.
• the upper limit of the increase rate is not particularly limited, but is usually 10000% or less, 8000% or less, or 6000% or less, 4000% or less, 2000% or less, 1000% or less, or 500% or less, or 300. % Or less, 200% or less, or 150% or less.
• the volume of the composition before and after the heat treatment in the step (ii) described later is usually increased by 1% or more (that is, "(volume after heat treatment-volume before heat treatment) / heating”.
• the rate of increase defined by "volume before treatment” is a numerical value above a certain level).
• the rate of increase of such a value is preferably in the range of, for example, 1% or more and 2000% or less. More specifically, the lower limit of the increase rate is usually 1% or more, especially 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, or 8%.
• the upper limit of the increase rate is not particularly limited, but is usually 2000% or less, 1500%, 1000%, 800%, 600% or less, 400% or less, or 300% or less, or 200% or less. Or it can be 150% or less.
• the swelling composition of the present invention retains the swelling state even after the heat treatment of step (ii). That is, when the composition is cooled to room temperature (20 ° C.) after the heat treatment of step (ii), the reduction rate of the total porosity is equal to or less than a predetermined value (that is, "(the composition after step (ii))".
• the reduction rate defined by "the ratio (maximum value) -the ratio (minimum value) in the composition after cooling at room temperature) / the ratio (maximum value) in the composition after step (ii)” is a numerical value below a certain level. ) Is preferable.
• the reduction rate of such a value is preferably in the range of, for example, 0% or more and 50% or less. More specifically, the lower limit of the reduction rate is usually 50% or less, especially 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less, particularly 20% or less. preferable. The reason is not clear, but it is considered that the composition having a large proportion cannot maintain the swelling state after the heat treatment and rapidly shrinks. On the other hand, the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.
• the reduction rate of the volume of the composition is not more than a predetermined ratio (that is, "(step (step (ii)").
• ii) Volume in the post-composition (maximum value) -Volume in the composition after cooling at room temperature (minimum value)) / Step (ii) Volume in the post-composition (maximum value) ” is a numerical value below a certain level. ) Is preferable. That is, the reduction rate of such a value is preferably in the range of, for example, 0% or more and 50% or less.
• the lower limit of the reduction rate is usually 50% or less, especially 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less, particularly 20% or less. preferable. The reason is not clear, but it is considered that the composition having a large proportion cannot maintain the swelling state after the heat treatment and rapidly shrinks.
• the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.
• M / z 80.79346 multiplied by the average luminance (AV 80.79346 ) calculated from the signal intensity variance) increases by a predetermined percentage or more (ie, "(the percentage in the post-heat treatment composition-before heat treatment)".
• the rate of increase specified in "the ratio in the dough composition of No. 1) / the ratio in the dough composition before heat treatment” is preferably a certain value or more).
• the rate of increase before and after the heat treatment in step (ii) is in the range of, for example, 30% or more and 1000% or less. More specifically, the lower limit of the increase rate is usually 30% or more, especially 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%. It is preferable to increase by the above. Although the reason is not clear, it is possible that the small molecule components are distributed throughout the composition due to the processing during the heat treatment, which suppresses the hardening of starch.
• the upper limit of the increase rate is not particularly limited, but can be, for example, usually 1000% or less, 700% or less, or 400% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the SD 66.88278 (standard deviation of brightness in the signal intensity dispersion of m / z 66.88278) defined in the composition feature (c2) increases by a predetermined percentage or more (. That is, the rate of increase defined by "(the standard deviation in the composition after heat treatment-the standard deviation in the dough composition before heat treatment) / the value in the dough composition before heat treatment" is a certain value or more). Is preferable. Specifically, the rate of increase before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% or more and 500% or less.
• the lower limit of the increase rate is usually 5% or more, especially 10% or more, or 15% or more, or 20% or more, 25% or more, or 30% or more, or 35% or more, or 40%. It is preferable to increase by the above. The reason is not clear, but it is possible that the small molecule components are widely localized throughout the composition, resulting in a less rigid quality.
• the upper limit of the increase rate is not particularly limited, but may be, for example, usually 500% or less, 400% or less, 350% or less, 300% or less, or 200% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the SD 80.79346 (standard deviation of brightness in the signal intensity dispersion of m / z 80.79346) defined in the composition feature (c3) increases by a predetermined percentage or more (. That is, the rate of increase defined by "(the value in the composition after heat treatment-the value in the dough composition before heat treatment) / the value in the dough composition before heat treatment" is a certain value or more). Is preferable. Specifically, the rate of increase before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% or more and 1000% or less.
• the lower limit of the increase rate is usually 5% or more, especially 10% or more, or 15% or more, or 20% or more, 25% or more, or 30% or more, or 35% or more, or 40%. It is preferable to increase by 50% or more, 60% or more, 70% or more, 80% or more, 100% or more, 200% or more, or 300% or more. The reason is not clear, but it is possible that low molecular weight components similar to pyrazine are widely localized throughout the composition, resulting in a less rigid quality.
• the upper limit is not particularly limited, but may be, for example, usually 1000% or less, 800% or less, or 600% or less. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the ratio of the area under the curve (AUC4) in the section where the molecular weight logarithm to the molecular weight distribution curve MWDC 3.5-6.5 is 3.5 or more and less than 5.0 increases by a predetermined ratio or more before and after the heat treatment.
• the rate of increase specified in "(the ratio in the composition after heat treatment-the ratio in the dough composition before heat treatment) / the ratio in the dough composition before heat treatment” is a value above a certain level.
• the rate of increase before and after the heat treatment in step (ii) is preferably in the range of, for example, 5% or more and 100% or less.
• the lower limit of the increase rate is usually 5% or more, especially 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, or 35% or more. preferable.
• the upper limit is not particularly limited, but can be, for example, usually 100% or less, or 90% or less.
• some or all of the amylose contained in starch (which is thought to be contained in fractions with a molecular weight logarithm of 5.0 or more and less than 6.5) is a lower molecular weight dextrin.
• the ratio increases during firing, and the texture peculiar to the swelling is easily felt. It is considered to be of favorable quality. Since the value in the composition after heat treatment does not change significantly even after being cooled at room temperature, the measured value of the composition after cooling at room temperature can be adopted as the value in the composition after heat treatment.
• the composition of the present invention can be obtained by going through at least the above steps (i) and (ii), but additional intermediate treatment and / or post-treatment may be further added.
• additional intermediate treatment and / or post-treatment include fermentation treatment, molding treatment, drying treatment, constant temperature treatment, and the like.
• the fermentation process can usually be carried out between steps (i) and step (ii).
• the fermentation method and fermentation shape are not particularly limited, and the fermentation can be carried out under arbitrary conditions by a method known in the art.
• the dough composition may be mixed with yeast and held at a predetermined temperature for a predetermined time.
• the yeast for fermentation include, but are not limited to, sake yeast, baker's yeast, brewer's yeast, wine yeast and the like.
• the fermentation temperature is also not limited, but is preferably in the range of 0 ° C. or higher and 60 ° C. or lower, for example. More specifically, the lower limit can be usually 0 ° C. or higher, particularly 4 ° C. or higher, and further 10 ° C. or higher.
• the upper limit thereof is not particularly limited, but is usually 60 ° C. or lower, particularly 50 ° C. or lower.
• the fermentation time is also not limited, but can be usually 30 minutes or more, particularly 60 minutes or more, and usually 36 hours or less, particularly 24 hours or less.
• the molding process can be performed between steps (i) and / or after step (ii).
• the molding method and the molding shape are not particularly limited, and any shape can be molded by a method known in the art.
• the composition may be extruded into an elongated shape by using an apparatus such as an extruder described above.
• the composition may be molded into a flat plate shape using a sheet molding machine, a roll molding machine, or the like.
• the drying process can usually be carried out after step (ii).
• any method generally used for drying food can be used. Examples include sun drying, shade drying, freeze drying, air drying (for example, hot air drying, fluidized layer drying method, spray drying, drum drying, low temperature drying, etc.), pressure drying, vacuum drying, microwave drying, oil heat drying, etc. Can be mentioned. Above all, air drying (for example, hot air drying, fluidized bed drying method, spray drying, drum drying, low temperature) is possible because the degree of change in the color tone and flavor inherent in the food is small and the aroma (burnt odor, etc.) other than the food can be controlled. Drying etc.) or freeze-drying method is preferable.
• the constant temperature treatment can usually be carried out between step (i) and step (ii).
• the treatment temperature is not limited, but is preferably in the range of, for example, 60 ° C. or higher and 300 ° C. or lower. More specifically, the lower limit can be usually 60 ° C. or higher, particularly 70 ° C. or higher, 90 ° C. or higher, or 100 ° C. or higher.
• the upper limit is not particularly limited, but is usually 300 ° C. or lower, or 250 ° C. or lower.
• the holding time is usually 15 minutes or more, particularly 30 minutes or more, and usually 10 hours or less, particularly 5 hours or less.
• the dry content-based water content during the constant temperature treatment is not limited, but is preferably in the range of, for example, more than 30% by mass and 200% by mass or less. More specifically, the lower limit can be usually more than 30% by mass, especially more than 40% by mass, or more than 50% by mass, or more than 60% by mass, or more than 70% by mass, or more than 80% by mass. Further, it can be usually 200% by mass or less, particularly 175% by mass or less, or 150% by mass or less.
• Pea which is a bean
• skin seed coat
• oats which is a millet
• bran a region where dietary fiber is localized
• a taste identification test that accurately identifies each taste sample from a total of seven samples prepared one by one and added with two distilled waters.
• Table 8 below shows the results of sensory evaluation of the swelling compositions of each test example and each comparative example obtained by the above procedure.
• a swelling composition containing starch as a main component which is maintained in a swelling state even after heat treatment and has a texture peculiar to a swelling food, which is extremely high in the food field. Has usefulness.

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