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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
• • 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
  • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
• • 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
  • A21D13/045—Products made from materials other than rye or wheat flour from 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
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/186—Starches; Derivatives thereof
• • 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
  • 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
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
  • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
  • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
• • 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
  • A23L33/15—Vitamins
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • 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
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
  • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
• • 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
  • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding

Definitions

• the present invention relates to a starch-containing puffed composition and its production method, a fermented composition and its production method, and a fermented enzyme-treated composition and its production method.
• Patent Document 1 discloses that a mixed flour containing rice flour and psyllium was used to obtain bread that maintains good swelling and texture despite not containing gluten.
• Patent Document 2 states that by incorporating indigestible starch into bread whose main ingredient is wheat, the volume after baking is reduced, the shape is stabilized and uniform, and the viscoelastic property (hereinafter referred to as It is disclosed that bread with a light texture and with suppressed ⁇ pulling'' (sometimes referred to as "pulling" as appropriate) was obtained.
• Patent Document 3 discloses that psyllium is treated with an enzyme to lower its viscosity, thereby obtaining a partially decomposed product of psyllium suitable for liquid beverages.
• Patent Document 4 discloses that a fermented composition was obtained by an extrusion manufacturing method.
• Patent Document 5 discloses a technology related to bread that utilizes an enzyme having xylan degrading activity.
• Patent Document 6 discloses a technology related to bread using glycase.
• Patent Document 7 discloses a technology related to bread using xylanase.
• Patent Document 1 had a problem in that swelling was insufficient. Furthermore, since the technology described in Patent Document 2 is based on bread whose main ingredient is wheat, it cannot be applied to puffed foods that do not have gluten as its main ingredient. There was an issue in which this was not granted. Further, the technique described in Patent Document 3 also had the problem of not being able to provide such viscoelasticity (pull).
• the technique described in Patent Document 4 requires a special extrusion device, is not a versatile technique, and is not a technique that can solve the above problems.
• Patent Documents 5, 6, and 7 cannot solve the above problems. Because the technology is based on network formation, it cannot be applied to puffed foods that do not contain gluten as a main component.
• the technology described in Patent Document 6 requires heat-resistant glycase, is not a versatile technology, and is patented.
• the technique described in Document 7 requires a nucleic acid and is not a versatile technique.
• the present invention was made in view of the above problems, and is a puffing composition containing starch derived from beans and cereals, which promotes swelling and imparts viscoelasticity (pulling) peculiar to the starch network.
• One of the objects of the present invention is to provide a puffing composition that has the following properties.
• the present inventors determined that the starch content, dry basis moisture content, dietary fiber content, and vegetable polysaccharide content of the puffed composition containing starch derived from beans and cereals were determined.
• the ratio of viscosity [value ⁇ ] ([value ⁇ ] / [value ⁇ ]) is adjusted to a predetermined value or less, and the molecular weight logarithm of the component obtained by subjecting the composition to a predetermined treatment is 3.0 or more 6
• the molecular weight log value at the peak apex of the peak with the largest molecular weight logarithm (1stMP) and the peak with the second largest molecular weight logarithm (2sdMP) By adjusting the ratio (2ndMP/1stMP) to a predetermined value or less, swelling is promoted and it is possible to obtain a swelling composition that is imparted with viscoelasticity (pull) unique to the starch network, which solves the above problems.
• Pull viscoelasticity
• [Item 1] A puffed composition containing starch derived from beans and/or cereals and satisfying all of the following (1) to (6).
• Starch content is 3% by mass or more, or 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass on a wet mass basis. or more, or 32% by mass or more, or 35% by mass or more, and the upper limit is not particularly limited, but in terms of wet mass, it is usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass.
• % or less or 65% by mass or less, or 60% by mass or less, or 50% by mass or less.
• Dietary fiber content is 3.0 mass% or more, or 3.5 mass% or more, or 4.0 mass% or more, or 4.5 mass% or more, or 5.0 mass% or more on wet mass basis. , or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or The content is 12.0% by mass or more, and although the upper limit is not particularly limited, it is usually 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of wet mass.
• Plant polysaccharide content is 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass on a wet mass basis. % or more, or 0.8 mass% or more, or 1.0 mass% or more, or 2.0 mass% or more, or 3.0 mass% or more, or 4.0 mass% or more, and the upper limit is particularly limited. However, in terms of wet mass, it is usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less.
• the following ratio of [value ⁇ ] / [value ⁇ ] when measured by the following ⁇ method a> is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 0, or 0 or more, or 0.5 or more.
• [Value ⁇ ] Viscosity at breakdown (cP) in the temperature increase stage (a1).
• (a1) A heating stage in which the temperature of the measurement sample is raised from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) A temperature-lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the starch granule structure observed when observing a 6% suspension of the puffed composition is 300 particles/mm 2 or less, or 250 particles/mm 2 or less, or 200 particles/mm 2 or less, or 150 particles/mm 2 or less. 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 Item 2.
• the PDI (protein dispersibility index) value of the puffed composition is less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass. , or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass, and the lower limit is not particularly limited, but usually 0% by mass or more, or 1% by mass. or more, or 2% by mass or more, the puffed composition according to item 1 or 2.
• the ratio of the sum of the detection intensity of 1stMP and the detection intensity of 2ndMP to the detection intensity of molecular weight logarithm 3.5 (hereinafter "1stMP + 2ndMP/molecular weight logarithm 3.5") ) is 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 1 or more, or 2 or more, or 3 or more, or 4 or more, or 5 or more, and the upper limit is not particularly limited, but is, for example, 30 or less, or 25 or less, or 20 or less, the swelling composition according to any one of Items 1 to 3.
• a frozen composition obtained by freezing the composition at -25°C is cut along a certain cutting plane A to obtain a frozen composition section A.
• the composition frozen section A is obtained from a composition frozen section A1 obtained on a cut plane A1 perpendicular to the longitudinal direction of the composition, and a composition obtained about a cut plane A2 parallel to the longitudinal direction of the composition.
• Item 7 The expanded composition according to any one of Items 1 to 6, comprising a frozen section A2.
• Organic acid is 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more. % or more, or 0.3% or more, and the upper limit is not limited, but is, for example, 5% by mass or less, 4% by mass or less, or 3% by mass or less, any of items 1 to 8.
• the cereals are one or more types of cereals selected from millet, millet, millet, sorghum, rye, oats, barley, corn, buckwheat, amaranth, and quinoa.
• the content ratio of starch contained in beans and/or cereals to the total starch content of the puffed composition is 10% by mass or more, or 20% by mass or more, or 30% by mass or more , or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, and the upper limit is not particularly limited, but usually 100% by mass % or 100% by mass or less, the swelling composition according to any one of Items 1 to 12.
• [Item 15] The puffed composition according to any one of Items 1 to 14, which contains a localized dietary fiber site in beans and/or cereals.
• [Item 16] The puffed composition according to Item 15, which contains both an edible portion of beans and/or millet and a localized dietary fiber portion of legumes and/or millet.
• the total content of edible parts of beans and/or millet and dietary fiber localized portion of beans and/or millet is 10% by mass or more, or 15% by mass or more, or 20 mass% in terms of wet mass.
• the viscosity of an aqueous solution containing 4% by weight of vegetable polysaccharide, measured with a B-type viscometer under the measurement conditions of 4°C, 60 rpm, and pH 4, is greater than 200 cP, or 300 cP or more, or 400 cP or more, or 500 cP. or 1000 cP or more, or 2000 cP or more, or 3000 cP or more, or 4000 cP or more, or 5000 cP or more, and the upper limit is not limited, but for example, 30000 cP or less, or 20000 cP or less, or 10000 cP or less, or 5000 cP. It is as follows.
• the vegetable polysaccharide is an enzyme-treated vegetable polysaccharide.
• the soluble dietary fiber content of the plant polysaccharide is 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, calculated as wet mass, and the upper limit is not limited to Item 25.
• Plantain seed coat content is 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass in terms of wet mass.
• the starch content is 3.0% by mass or more, or 5.0% 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, in terms of wet mass, or 12.0 mass% or more, or 13.0 mass% or more, or 14.0 mass% or more, or 15.0 mass% or more, or 18.0 mass% or more, or 20.0 mass% or more,
• the upper limit is not particularly limited, for example, it 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% by mass or less. It is 0% by mass or less, or 30.0% by mass or less.
• the dry weight moisture content is more than 60% by mass, or more than 65% by mass, or more than 70% by mass, or more than 80% by mass, or more than 90% by mass, or more than 99% by mass, or more than 100% by mass.
• the upper limit is not particularly limited, for example, it is usually 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less.
• Dietary fiber content is 3.0 mass% or more, or 3.5 mass% or more, or 4.0 mass% or more, or 4.5 mass% or more, or 5.0 mass% or more on wet mass basis.
• Plant polysaccharide content is 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass on a wet mass basis.
• the upper limit is not particularly limited, it is, for example, usually 40% by mass or less, 30% by mass or less, or 20% by mass or less.
• the following ratio of [value ⁇ ] / [value ⁇ ] when measured by the following ⁇ method a> is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 0, or 0 or more, or 0.5 or more.
• [Value ⁇ ] Viscosity at breakdown (cP) in the temperature increase stage (a1).
• [Value ⁇ ] Peak viscosity (cP) at the temperature lowering stage (a2).
• (a1) A heating stage in which the temperature of the measurement sample is raised from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) A temperature-lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• step (ii) A step in which the dough composition of step (i) is expanded by heat treatment, which satisfies the following (6) and (7).
• the dry basis moisture content of the composition is 5% by mass or more, or 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more before and after the heat treatment.
• MWDC 3.0-6.0 when the peak with the largest logarithm of molecular weight is "1stMP" and the peak with the second largest logarithm of molecular weight is "2sdMP", the peak apex at 1stMP
• the ratio of the molecular weight logarithmic value of the peak apex in 2ndMP to the molecular weight logarithmic value of is 1% or more, or 1.5% or more, or 2% or more, or 3% or more before and after the heat treatment, or It is 4% or more, or 7% or more, or 8% or more, or 10% or more, and the upper limit is not particularly limited, but the reduction is, for example, 70% or less, or 60% or less, or 50% or less.
• step (ii) includes the following steps (ii-a) and (ii-b).
• step (ii-a) fermenting the dough composition of step (i) with yeast;
• step (ii-b) A step of baking the composition after yeast fermentation in step (ii-a).
• step (ii) includes the following steps (ii-2a) and (ii-2b).
• step (ii-2a) A step of mixing air bubbles and/or a blowing agent into the dough composition of step (i).
• stepii-2b A step of firing the composition after mixing in step (ii-2a).
• the gelatinization degree of the dough composition in step (i) is less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass. or less, and the lower limit is usually 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more, although the lower limit is not limited to any one of Items 29 to 31.
• the manufacturing method described in. [Item 33]
• the starch granule structure observed when observing the 6% suspension of the dough composition in step (i) is 40 particles/ mm2 or more, or 60 particles/mm2 or more , or 80 particles/mm2.
• the PDI (protein dispersibility index) value is less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or 35% by mass. Less than 30% by weight, 25% by weight, 20% by weight, 15% by weight, or 10% by weight, and the lower limit is not particularly limited, but for example, usually 0% by weight or more. , or 1% by mass or more, or 2% by mass or more of beans and/or millet, the manufacturing method according to Items 29 to 35.
• the ratio of [value ⁇ ]/[value ⁇ ] below is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less , or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 0, or 0 or more, or 0.5 or more.
• [Value ⁇ ] Viscosity at breakdown (cP) in the temperature increase stage (a1).
• [Value ⁇ ] Peak viscosity (cP) at the temperature lowering stage (a2).
• (a1) A heating stage in which the temperature of the measurement sample is raised from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) A temperature-lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the starch content is 3.0% by mass or more, or 5.0% 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, in terms of wet mass, or 12.0% by mass or more, or 13.0% by mass or more, or 14.0% by mass or more, or 15.0% by mass or more, or 18.0% by mass or more, or 20.0% by mass or more,
• the upper limit is not particularly limited, for example, it 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% by mass or less. It is 0% by mass or less, or 30.0% by mass or less.
• the dry basis moisture content is more than 60% by mass, or more than 65% by mass, or more than 70% by mass, or more than 80% by mass, or more than 90% by mass, or more than 99% by mass, or more than 100% by mass.
• the upper limit is not particularly limited, for example, it is usually 300% by mass or less, or 275% by mass or less, or 250% by mass or less, or 225% by mass or less.
• Dietary fiber content is 3.0 mass% or more, or 3.5 mass% or more, or 4.0 mass% or more, or 4.5 mass% or more, or 5.0 mass% or more on wet mass basis.
• Plant polysaccharide content is 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass on a wet mass basis.
• the upper limit is not particularly limited, it is, for example, usually 40% by mass or less, 30% by mass or less, or 20% by mass or less.
• the following ratio of [value ⁇ ] / [value ⁇ ] when measured by the following ⁇ method a> is 100 or less, or 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 0, or 0 or more, or 0.5 or more.
• [Value ⁇ ] Viscosity at breakdown (cP) in the temperature increase stage (a1).
• [Value ⁇ ] Peak viscosity (cP) at the temperature lowering stage (a2).
• (a1) A heating stage in which the temperature of the measurement sample is raised from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) A temperature-lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the starch content is 3.0% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 12% by mass or more, or 15% by mass or more, or 18% by mass or more, in terms of wet mass, or 20% by mass or more, and the upper limit is not particularly limited, but is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less, for example.
• the dry basis moisture content is less than 25% by mass, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, and the lower limit is not particularly limited, but usually 0% by mass, 0% by mass That's all.
• Dietary fiber content is 3.0 mass% or more, or 3.5 mass% or more, or 4.0 mass% or more, or 4.5 mass% or more, or 5.0 mass% or more on wet mass basis.
• the content is 12.0% by mass or more, and although the upper limit is not particularly limited, it is usually 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of wet mass.
• the degree of gelatinization of starch is less than 50% by mass, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, and the lower limit is not limited, but is usually 0. It is 1% by mass or more, or 0.5% by mass or more, or 1% by mass or more.
• Specific surface area per unit volume after ultrasonication is 0.01 m 2 /mL or more, or 0.15 m 2 /mL or more, or 0.20 m 2 /mL or more, or 0.25 m 2 /mL or more, or 0 .30 m 2 /mL or more, and although the upper limit is not particularly limited, it is usually 2.5 m 2 /mL or less, 2.2 m 2 /mL or less, or 2.0 m 2 /mL or less.
• the following ratio of [value ⁇ ]/[value ⁇ ] when measuring the pulverized food product according to ⁇ method a> above is 0.1 or more, or 0.2 or more, or 0.3 or more.
• the upper limit is not particularly limited, it is usually 1.0 or less, or 0.9 or less.
• Value ⁇ ] Peak viscosity (cP) at the temperature increase stage (a1).
• the number of starch grain structures observed is 10 particles/mm 2 or more, or 20 particles/mm 2 or more, or 30 particles/mm 2 or more, or 40 particles/mm 2 or more.
• /mm 2 or more or 60 pieces/mm 2 or more, or 80 pieces/mm 2 or more, or 100 pieces/mm 2 or more, or 150 pieces/mm 2 or more, or 200 pieces/mm 2 or more, or 250 pieces/mm 2 or more, or more than 300 pieces/mm 2
• the upper limit is not particularly limited, but is, for example, 100,000 pieces/mm 2 or less, 50,000 pieces/mm 2 or less, or 10,000 pieces/mm 2 or less.
• a puffing composition containing starch derived from beans and cereals which promotes swelling and imparts viscoelasticity (pulling) peculiar to a starch network.
• a leavening composition is provided.
• or 67% or less, or 65% or less, or 63% or less means all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, i.e., 1% or more. 70% or less, 1% to 67%, 1% to 65%, 1% to 63%, 3% to 70%, 3% to 67%, 3% to 65%, more than 3% to 63 % or less, 5% to 70%, 5% to 67%, 5% to 65%, 5% to 63%, 10% to 70%, 10% to 67%, and 10% to 65 % or less, 10% or more and 63% or less are all included in the scope of the present invention.
• wet mass conversion refers to the wet mass of the sample including moisture as the denominator. , represents the content ratio of the target component in the sample, which is calculated using the mass of the target component in the sample as the numerator.
• dry mass conversion refers to the dry mass of the sample excluding moisture as the denominator, Represents the content ratio of the target component in the sample, which is calculated using the mass of the target component in the sample as the numerator.
• ratio definition in the present invention when it is simply written as “mass %" without any particular specification, it represents a “wet mass conversion” ratio.
• starch-containing puffed composition One aspect of the present invention is a starch-containing leavening composition (hereinafter appropriately referred to as “the starch-containing leavening composition of the present invention", “the leavening composition of the present invention”, or simply “the leavening composition of the present invention”).
• the term “expanded 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 harden it.
• the leavening agent typically baking powder, which produces gas upon heating, or sodium bicarbonate (baking soda), or ammonium bicarbonate
• the gas produced by yeast fermentation is removed by heat treatment within the dough composition.
• Foods such as bread or similar waffles (sometimes referred to as bread-like foods) that are made of a lump-like puffed composition produced by expanding the dough composition to increase its void volume and then cooling and hardening the dough composition. included.
• the puffed composition also includes bread foods obtained by molding the puffed composition into a desired shape.
• the puffed composition of the present invention may be a fermented and puffed composition produced by a production method that includes a fermentation process (especially a fermentation process using yeast), or does not include a fermentation process (especially a fermentation process using yeast). It may be a non-fermented puffed composition produced by a production method.
• the leavening composition of the present invention is a fermentation leavening composition
• such a fermentation leavening composition is used to prepare a dough composition containing a specific raw material at a temperature within a predetermined temperature range (for example, 0°C or higher and 60°C or above). It may be a fermented composition obtained by holding the mixture at 100° C.
• the puffed composition of the present invention may be an enzyme-treated composition produced by a production method including an enzyme treatment (preferably a cellulase, pectinase, or xylanase treatment), and the fermentation step and the enzyme treatment are combined.
• an enzyme treatment preferably a cellulase, pectinase, or xylanase treatment
• a fermented enzyme treatment composition obtained in combination may also be used.
• various component compositions in the puffed composition of the present invention may be achieved at any stage of the production method. That is, it may be achieved before heat treatment in a predetermined temperature range, it may be achieved at a stage of heat treatment in a predetermined temperature range, or it may be achieved after heat treatment in a predetermined temperature range. Good too.
• the puffed 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 expanded composition of the present invention is, for example, 3% by mass or more in terms of wet mass, and although the upper limit is not limited, it can be, for example, in the range of 100% by mass or less. More specifically, the lower limit of the ratio is usually 3% by mass or more in terms of wet mass. Among them, 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 32% by mass or more, or 35% by mass or more. is preferred.
• the upper limit of the ratio is not particularly limited, but in terms of wet mass, it is usually 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 65% by mass or less, or 60% by mass. % or less, or 50% by mass or less.
• the origin of the starch in the puffed composition of the present invention is not particularly limited. Examples include those derived from plants and those derived from animals, but starches derived from legumes and/or starches derived from millet are preferred.
• the ratio of the total content of legume-derived starch and/or millet-derived starch (preferably legume starch content) to the total starch content of the entire composition is, for example, 10% by mass or more and 100% by mass or less. can be in the range of More specifically, the lower limit of the ratio is usually 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass.
• the upper limit of the ratio is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the starch derived from beans those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred.
• the starch derived from cereals those derived from oats are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred. Beans and/or cereals will be described later.
• the ratio of the starch content derived from beans to the total starch content of the entire composition may satisfy the above ratio
• the ratio of the starch content derived from millet to the total starch content of the entire composition may satisfy the above ratio
• the starch content derived from beans may satisfy the above ratio.
• the ratio of the total content of starch derived from cereals and grains may satisfy the above ratio.
• the starch in the puffed composition of the present invention may be blended into the composition as an isolated pure product, but at least the starch derived from beans and/or the starch derived from millet It is preferable that the compound be blended into the composition in a state where it is contained in a class.
• the ratio of content can be, for example, in a range of 10% by mass or more and 100% by mass or less.
• the lower limit of the ratio is usually 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass. % or more, or 80% by mass or more, or 90% by mass or more.
• the upper limit of the ratio is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the ratio of the starch content blended in the state of being contained in beans to the total starch content of the entire composition may satisfy the above ratio, and the starch content blended in the state of being contained in cereals may satisfy the above ratio.
• the content ratio may satisfy the above ratio, or the starch content ratio blended in beans and cereals may satisfy the above ratio.
• the starch content in the composition is determined in accordance with the Japanese Food Standard Table of Food Composition 2015 Edition (7th Edition) and in accordance with the method of AOAC996.11, and is extracted with 80% ethanol to determine the content of soluble carbohydrates that affect the measured value. Measured using a method that removes glucose, maltose, maltodextrin, etc.
• the total content of starch derived from rice, wheat, and/or barley is preferably within a predetermined range.
• the ratio of the total content of starch derived from rice, wheat, and barley (preferably wheat and barley) to the total starch content of the entire puffed composition is, for example, 0% by mass or more and 20% by mass. It can be in the following range. More specifically, the upper limit of the ratio is usually 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass.
• the content is less than 1 ppm, which is the lower limit of the method, or that it is not contained.
• the lower limit of the ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.
• the puffed composition of the present invention is preferably characterized in that the moisture content on a dry basis of the composition is within a predetermined range.
• the dry basis water content of the expanded composition of the present invention can be in the range of, for example, 0% by mass or more and less than 150% by mass.
• the upper limit of the moisture content on a dry basis of the swelling composition of the present invention is usually less than 150% by mass, especially less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or 110% by mass.
• the lower limit of the moisture content on a dry basis in the puffed composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, for example, 0% by mass or more, or 0.5% by mass or more, Or it can be 1% by mass or more, or 2% by mass or more, or 5% by mass or more.
• the moisture content on a dry basis in the puffed composition of the present invention may be derived from various components of the composition, but may also be derived from water added. Further, when the dry basis moisture content contained in the dough composition before processing is high, a step of adjusting the moisture content to the above-mentioned value by employing a drying treatment or the like can be adopted.
• the moisture content on a dry basis is relatively high.
• the dry basis moisture content of the fermented and puffed composition can be in a range of, for example, 20% by mass or more and less than 150% by mass. More specifically, the upper limit may be usually less than 150% by weight, especially less than 125% by weight, or less than 110% by weight.
• the lower limit is not limited, but from the viewpoint of industrial production efficiency, it may be set to, for example, 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more. can.
• the "dry basis moisture content” refers to the ratio of the total amount of moisture derived from the raw materials of the puffed composition of the present invention and the amount of separately added moisture to the total amount of solid content.
• the numerical value is measured by heating the food to 90°C using a vacuum heat drying method, in accordance with the 2015 edition (7th edition) of the Japanese Standard Table of Food Composition. Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has a constant weight in advance, weighed (W1), and subjected to reduced-pressure electric constant-temperature drying at a predetermined temperature (more specifically, 90°C) at normal pressure.
• the puffed composition of the present invention is preferably characterized in that the dietary fiber content (in particular, but not limited to, preferably insoluble dietary fiber content) of the composition is within a predetermined range.
• the dietary fiber content of the puffed composition of the present invention is, for example, 3.0% by mass or more in terms of wet mass, and although the upper limit is not limited, it can be, for example, in a range of less than 40% by mass. More specifically, the lower limit is usually 3.0% by mass or more in terms of wet mass.
• the content is preferably .0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more.
• the upper limit 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 wet mass.
• dietary fiber content which is the sum of soluble dietary fiber content and insoluble dietary fiber content
• soluble dietary fiber and “insoluble dietary fiber”
• Japanese Food Standard Table 2015 Edition (7th Edition) Measured using the Prosky modified method according to the revised version.
• the above-mentioned provisions regarding dietary fiber are also satisfied for soluble dietary fiber and/or insoluble dietary fiber. That is, the content of soluble dietary fiber and/or insoluble dietary fiber in the composition of the present invention is usually 3.0% by mass or more in terms of wet mass, and the upper limit is not particularly limited, but for example, less than 40% by mass. It can be a range. More specifically, the lower limit is usually 3.0% by mass or more in terms of wet mass, but especially 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5% by mass or more.
• .0 mass% or more or 6.0 mass% or more, or 7.0 mass% or more, or 8.0 mass% or more, or 9.0 mass% or more, or 10.0 mass% or more, or 11.0 It is preferably at least 12.0% by mass, or at least 12.0% by mass.
• the upper limit thereof is not particularly limited, but can be generally 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of wet mass.
• the origin of the dietary fiber contained in the puffed composition of the present invention is not particularly limited, and may be derived from various natural materials such as edible plants containing dietary fiber, or may be synthesized. If the dietary fiber is derived from natural materials, the dietary fiber contained in various materials may be isolated and purified before use; however, the material containing such dietary fiber may be used as is, and the dietary fiber may be Preferably, the dietary fiber is contained in legumes and/or cereals. For example, those derived from grains (particularly those derived from millet), those derived from beans, those derived from potatoes, those derived from vegetables, those derived from seeds, those derived from fruits, etc. can be used.
• those derived from beans or those derived from beans are more preferred, those derived from beans are even more preferred, those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred.
• those derived from cereals those derived from oats are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred.
• the ratio of the total content of legume-derived dietary fiber and/or millet-derived dietary fiber (preferably legume dietary fiber content) 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. 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, or 25% by mass or more, or 30% by mass or more, or 40% by mass. % or more, or 50 mass% or more, or 60 mass% or more, or 70 mass% or more, or 80 mass% or more, or 90 mass% or more.
• the upper limit of the ratio is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the ratio of the total content of dietary fiber derived from legumes to the total dietary fiber content of the entire composition may satisfy the above ratio, and the ratio of the total content of dietary fiber derived from millet may satisfy the above ratio.
• the ratio of the total content of legume-derived dietary fiber and millet-derived dietary fiber may satisfy the above ratio.
• the beans When using dietary fiber derived from beans, the beans may be used with or without the seed coat, but beans with the seed coat can contain more dietary fiber. preferable.
• the cereals when using dietary fiber derived from cereals, the cereals can be used with or without bran, but it is better to use cereals with bran because they contain less dietary fiber. It is preferable because it can contain a large amount.
• the puffed composition (especially the fermented puffed composition) of the present invention contains a certain proportion or more of dietary fiber derived from psyllium husk.
• the ratio of the dietary fiber content derived from psyllium seed coat to the total dietary fiber content of the entire composition can be, for example, in the range of 1% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is usually 1% by mass or more, especially 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass.
• % or more or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more. , or 80% by mass or more, or 90% by mass or more.
• 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 (in particular, but not limited to, preferably insoluble dietary fiber) in the puffed composition of the present invention may be blended into the composition as an isolated pure product. It is preferable that the composition be blended with beans and/or cereals.
• the ratio of the dietary fiber content contained in beans and/or cereals (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, or 50% by mass or more, or 60% by mass or more, or 70% by mass.
• the ratio of the dietary fiber content contained in beans and/or cereals, preferably beans, to the total dietary fiber content of the entire composition satisfies the above regulations, and It is preferable that the above provisions be satisfied when the fiber is insoluble dietary fiber. Further, the ratio of the dietary fiber content contained in beans to the total dietary fiber content of the entire composition may satisfy the above ratio, and the ratio of the dietary fiber content blended in the state contained in cereals may be satisfied. The ratio of dietary fiber content contained in beans and cereals may satisfy the above ratio, and the ratio of dietary fiber content blended in beans and cereals may satisfy the above ratio.
• the composition of the dietary fiber contained in the puffed composition of the present invention is not particularly limited.
• the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber (particularly the total insoluble dietary fiber) is at least a certain value, the effects of the present invention can be more easily obtained.
• the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber can be, for example, in the range of 5% by mass or more and 100% by mass or less, in terms of wet mass. More specifically, it is usually 5% by mass or more, preferably 10% by mass or more, or 30% by mass or more.
• the vegetable viscous component contained in the composition of the present invention may be any component as long as it develops viscosity upon water absorption, and may be a vegetable polysaccharide.
• the plant polysaccharide in the present invention is not particularly limited, but it may be sufficient that the proportion of soluble dietary fiber in the total dietary fiber falls within a predetermined range.
• the proportion of soluble dietary fiber in the total dietary fiber amount is not limited, but is, for example, 5% by mass or more, and the upper limit is not particularly limited, but is, for example, in the range of 100% by mass or less. It can be done.
• the lower limit is usually preferably 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more.
• the upper limit is not limited, but may be, for example, 100% by mass or less, 90% by mass or less, or 80% by mass or less.
• the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber may be within a predetermined range.
• the proportion of high molecular weight water-soluble dietary fiber in the total amount of water-soluble dietary fiber is not limited, but is, for example, 50% by mass or more, and the upper limit is not particularly limited, but is, for example, 100% by mass. It can be in the following range. More specifically, the lower limit is usually preferably 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more.
• the upper limit is not limited, but may be, for example, 100% by mass or less, or 90% by mass or less.
• the puffed composition of the present invention is preferably characterized in that the content of the vegetable viscous component (especially vegetable polysaccharide) is within a predetermined range.
• the vegetable polysaccharide content of the swelling composition of the present invention is, for example, 0.1% by mass or more on a wet mass basis, and the upper limit is not limited, but it can be in the range of, for example, less than 40% by mass. . More specifically, the lower limit is usually 0.1% by mass or more in terms of wet mass.
• the upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less, in terms of wet mass.
• the vegetable polysaccharide content of the composition can be determined, for example, by decomposing polysaccharides into monosaccharides and quantifying the amount of monosaccharides using high performance liquid chromatography (HPLC).
• HPLC high performance liquid chromatography
• An example of a method for decomposing polysaccharides into monosaccharides is a method of adding trifluoroacetic acid (TFA) to perform hydrolysis. Specifically, it can be measured by adding 1M TFA in an amount twice the amount of the hydrolyzate (solid content) and completely hydrolyzing it at 105° C. for 3 hours.
• TFA trifluoroacetic acid
• the viscosity of the vegetable viscous component (particularly vegetable polysaccharide) contained in the puffed composition of the present invention satisfies a predetermined range when measured under predetermined conditions.
• the viscosity is limited when an aqueous solution containing 4% by weight of vegetable polysaccharides is prepared and measured using a B-type viscometer (rotor No. 4) under the measurement conditions of 4°C, 60 rpm, and pH 4.
• the lower limit is not limited, but is, for example, more than 200 cP, or 300 cP or more, or 400 cP or more, or 500 cP or more, or 1000 cP or more, or 2000 cP or more, or 3000 cP or more, or 4000 cP or more, or It is preferable that it is 5000 cP or more.
• the upper limit is not limited, but may be, for example, 30,000 cP or less, 20,000 cP or less, 10,000 cP or less, or 5,000 cP or less.
• the origin of the vegetable viscous component (particularly vegetable polysaccharide) contained in the puffed composition of the present invention is not particularly limited, and may be derived from various natural materials such as edible plants, or synthetically derived. But that's fine.
• the plant polysaccharides contained in various materials may be isolated and purified before use; however, materials containing such plant polysaccharides may be used as they are; It is preferable to use sugars contained in various edible plants.
• Examples of edible plants containing such vegetable polysaccharides include the seed coat (called psyllium husk or psyllium husk), which is the site of dietary fiber in Plantain, which is a type of edible plant and a wild plant that is usually eaten. ).
• psyllium husk treated with enzymes e.g., cellulase, pectinase, xylanase, etc.
• enzymes e.g., cellulase, pectinase, xylanase, etc.
• acid e.g., acid
• the swelling of the leavening composition is promoted, and the viscoelastic properties peculiar to the starch network ( This is preferable because it makes it easier to apply tension. Details of the dietary fiber localization site in plantain and its enzyme treatment will be described later.
• the vegetable viscous component (especially vegetable polysaccharide) contained in the puffed composition of the present invention has a soluble dietary fiber content within a predetermined range.
• the soluble dietary fiber content of the vegetable polysaccharide contained in the puffed composition of the present invention is not limited, but is, for example, 5% by mass or more in terms of wet mass, and the upper limit is particularly limited. However, it is preferably within a range of, for example, 100% by mass or less. More specifically, the lower limit is not limited, but is preferably, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more.
• the upper limit is not limited, but may be, for example, 100% by mass or less, 90% by mass or less, or 80% by mass or less.
• the expanded composition of the present invention has a temperature decreasing step (a2) with respect to breakdown viscosity [value ⁇ ] in the temperature increasing step (a1) when the composition is measured with a rapid viscoanalyzer (RVA) according to ⁇ Method a> below.
• RVA rapid viscoanalyzer
• One of the preferable characteristics is that the ratio ([value ⁇ ]/[value ⁇ ]) of the peak viscosity [value ⁇ ] in is equal to or less than a predetermined value.
• (a1) A heating stage in which the temperature of the measurement sample is raised from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) A temperature-lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the rapid viscoanalyzer (RVA) in ⁇ method a> above is a device that measures an irreversible viscosity profile when the sample is heated and cooled under a predetermined temperature profile while stirring.
• RVA any device can be used as long as it is capable of raising the temperature of the object to be measured up to 140° C.; for example, RVA4800 manufactured by Perten can be used.
• the measurement principle of this device is to place a sample in an aluminum measuring cup (capacity: approximately 70 mL), and rotate two paddles (blade) of approximately 13 mm x 19 mm while heating and cooling under a predetermined temperature profile. The viscosity characteristics of the sample are measured based on the resistance applied to the paddle.
• the resistance applied to the paddle will be strong, and if the viscosity is low, the resistance will be low, so it is possible to measure the viscosity characteristics of the sample based on the resistance applied to the paddle. .
• Viscosity at breakdown (cP) in the temperature raising stage (a1) (this is appropriately referred to as [value ⁇ ]) and peak viscosity (cP) in the temperature lowering stage (a2) (this is appropriately referred to as [value ⁇ ]).
• cP Viscosity at breakdown
• a composition sample with a dry mass of 7.0 g for example, pulverizing it until it becomes 100 mesh pass (opening 150 ⁇ m) and 120 mesh on (opening 125 ⁇ m)
• it is weighed into an aluminum cup for RVA measurement, and then poured with distilled water.
• sample water slurry (sometimes simply referred to as “composition pulverized water slurry” or “sample water slurry”) prepared by adding 22% of sample water to a total amount of 32 g was prepared using the method described above in ⁇ Method a>.
• RVA viscosity measurement Measurements are started at 50° C. for a 22% by mass aqueous slurry of the ground composition. 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 was increased to 50°C as the temperature increase step (a1).
• the temperature is increased from 140°C to 140°C at a rate of 12°C/min, and then held at 140°C for 3 minutes, and the viscosity at breakdown (cP) [value ⁇ ] is measured. Subsequently, as a temperature lowering step (a2), the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min, and the peak viscosity (cP) [value ⁇ ] is measured.
• the expanded composition of the present invention has a ratio ([value ⁇ ]/ [value ⁇ ]) is preferably within a predetermined range.
• the value of [value ⁇ ]/[value ⁇ ] of the puffed composition of the present invention is usually 100 or less, and the lower limit thereof is not particularly limited, but can be set to 0, for example. More specifically, the upper limit is usually 100 or less. Among these, it is preferably 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less. If this value exceeds the above upper limit, it may be difficult for the puffed composition to expand or impart viscoelasticity (pull) peculiar to the starch network.
• the viscosity of the composition is so high that [value ⁇ ] cannot be measured and the ratio of [value ⁇ ] / [value ⁇ ] cannot be calculated, the ratio of [value ⁇ ] / [value ⁇ ] shall be deemed to be inappropriate if it exceeds the above upper limit.
• the lower limit is not particularly limited, but may be, for example, 0, 0 or more, or 0.5 or more.
• the value of the viscosity at breakdown [value ⁇ ] in the temperature raising step (a1) obtained in the above procedure is not limited, but is, for example, in the range of 1 cP or more and 1000 or less. be able to.
• the lower limit of [value ⁇ ] is not limited, but may be, for example, 1 cP or more, or 5 cP or more, or 10 cP or more, or 20 cP or more, or 30 cP or more, or 50 cP or more.
• the upper limit of [value ⁇ ] is also not limited, but may be, for example, 1000 cP or less, 800 cP or less, or 600 cP or less.
• the viscosity of the composition is so high that the [value ⁇ ] becomes unmeasurable, it is assumed that the [value ⁇ ] exceeds the above-mentioned upper limit and is therefore unfavorable.
• the value of the peak viscosity [value ⁇ ] at the temperature lowering step (a2) obtained in the above procedure is also not limited, but can be, for example, in the range of 10 cP or more and 10,000 cP or less. .
• the lower limit of [value ⁇ ] is not limited, but may be, for example, 10 cP or more, 30 cP or more, or 50 cP or more.
• the upper limit of [value ⁇ ] is also not limited, but may be, for example, 10000 cP or less, or 8000 cP or less, or 7000 cP or less, or 6000 cP or less, or 5000 cP or less, or 4000 cP or less, or 3000 cP or less.
• the viscosity of the composition is so high that the [value ⁇ ] cannot be measured, it is assumed that the [value ⁇ ] exceeds the above-mentioned upper limit and is therefore unfavorable.
• breakdown refers to a temperature raising step in which the temperature is raised from 50° C. to 140° C. at a rate of 12° C./min and held for 3 minutes (this is appropriately referred to as “stage a1” or “a1”).
• stage a1 or “a1”
• ) represents a phenomenon in which the viscosity of the object to be measured decreases when measurements are subsequently performed using RVA according to ⁇ Method a> after the temperature at which the maximum viscosity (cP) is reached.
• “Viscosity at breakdown (cP) ([value ⁇ ])” represents the lowest viscosity (cP) reached after breakdown at stage a1 until the end of stage a1.
• the temperature is raised at a rate of 12°C from 80°C to 140°C.
• the viscosity at breakdown obtained in the temperature rising step of raising the temperature at a rate of 1/min and holding for 3 minutes may be used, and the value with the lowest viscosity may be used.
• the differential value (or viscosity) of the viscosity transition changes from decreasing to increasing, immediately after that, the differential value (or viscosity) of the viscosity transition changes from increasing to decreasing again. If it is evaluated that the viscosity is merely a change in the baseline, such as when the viscosity changes, the viscosity is not considered to be the viscosity at breakdown.
• peak viscosity (cp) refers to RVA in the temperature lowering stage (this is appropriately referred to as “stage a2" or “a2”) in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the viscosity is an index reflecting the heat resistance of a vegetable viscous component (especially a vegetable polysaccharide). For example, if the viscosity changes from an increasing trend to a constant value without decreasing, and then increases again, this is the case when the differential value of the viscosity transition changes from increasing to decreasing, that is, when the viscosity changes from an increasing trend to a constant value. The viscosity becomes the peak viscosity. However, when evaluating the viscosity transition spectrum as a whole, even if the differential value (or viscosity) of the viscosity transition changes from increasing to decreasing, immediately after that, the differential value (or viscosity) of the viscosity transition changes from decreasing to increasing again. If it is evaluated that the viscosity is merely a change in the baseline, such as when the viscosity changes, the viscosity is not considered to be the peak viscosity.
• the puffed composition of the present invention has a molecular weight logarithm in the range of 3.0 or more and less than 6.0, which is obtained by analyzing the components obtained by processing according to the following [procedure b] under the following [conditions B].
• the molecular weight distribution curve (MWDC 3.5-8.0 ) preferably has the following characteristics.
• [Procedure b] After pulverizing the composition, a 5% by mass aqueous suspension of the composition was treated with 0.003% by mass ⁇ -amylase and 0.003% by mass glucoamylase at 37°C for 20 hours. , to obtain an ethanol-insoluble and dimethylsulfoxide-soluble component.
• molecular weight distribution or “molecular weight distribution curve” means that the logarithm of molecular weight is plotted at equal intervals on the horizontal axis (X axis), and the total RI detector measurement value over the entire measurement range is plotted on the vertical axis (Y axis). It represents a distribution map obtained by plotting the percentage (%) of the measured value at each molecular weight logarithm.
• the area under the curve is calculated by plotting the logarithm of the molecular weight at equal intervals on the horizontal axis (X axis). This allows us to calculate the area under the curve by calculating the area under the curve by plotting the logarithm of the molecular weight at equal intervals on the horizontal axis (X axis).
• the low molecular weight fraction can be appropriately evaluated.
• the elution time in the measured value obtained by analyzing every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL/min is calculated as
• the elution time with the linear standard pullulan marker and converting it into molecular logarithm it is possible to obtain a molecular weight distribution curve in which the molecular weight logarithm in the present invention is plotted at equal intervals.
• [Procedure b] is to grind the composition, and then pulverize a 5% by mass aqueous suspension of the composition with 0.003% by mass of ⁇ -amylase and 0.003% by mass of glucoamylase at 37°C for 20 minutes. This is a procedure for obtaining an ethanol-insoluble and dimethyl sulfoxide-soluble component by time treatment.
• the technical significance of [Procedure b] is that starch is decomposed with amylase and glucoamylase, and polysaccharides other than starch are purified by utilizing their properties of being insoluble in ethanol and soluble in dimethyl sulfoxide.
• the pulverization process in this [procedure b] may be any method that can sufficiently homogenize the composition, but for example, the pulverization process may be performed at 25,000 rpm for 30 seconds using a homogenizer NS52 (manufactured by Microtech Nichion Co., Ltd.). This can be done by
• a column made of a composition containing a particularly large amount of lipids for example, a composition with a total oil and fat content of 10% by mass or more, especially 15% by mass or more, especially 20% by mass or more in terms of dry mass
• degreasing treatment with hexane may be optionally performed.
• centrifugation (3 minutes at 4300 rpm: swing rotor) may be performed to remove the supernatant. From the viewpoint of not leaving any fats or oils, it is preferable to carry out the steps (i) to (ii) twice.
• dimethyl sulfoxide (CAS67-68-5, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added to the collected precipitate fraction in an amount 15 times the amount of the pulverized composition originally used, and the mixture was stirred for 90 min.
• the supernatant (dimethyl sulfoxide soluble component in the composition) was dissolved by constant temperature treatment at °C for 15 minutes, and the solution after constant temperature treatment was centrifuged (processed at 4000 rpm for 3 minutes using a swing rotor).
• a dimethyl sulfoxide solution (this may be appropriately referred to as a "dimethyl sulfoxide solution”) in which is dissolved is collected to obtain a dimethyl sulfoxide solution.
• ⁇ [Condition B] is such that the component obtained by treating the composition according to the above [Procedure b] is dissolved in a 1M sodium hydroxide aqueous solution at a concentration of 0.30% by mass, and after standing at 37 ° C. for 30 minutes. , an equal amount of water and an equal amount of an eluent were added, and 5 mL of the filtrate was filtered through a 5 ⁇ m filter and subjected to gel filtration chromatography to measure the molecular weight distribution.
• ⁇ Gel filtration chromatography In the present invention, the component obtained by the treatment according to the above [procedure b] is subjected to gel filtration chromatography on the above-mentioned filtrate obtained under the above [condition B], and the molecular weight logarithm is 3.0 or more and 6 Measure the molecular weight distribution in the interval less than .0.
• the molecular weight distribution curve obtained in this way is analyzed after data correction so that the lowest value within the measurement range is 0, and the molecular weight distribution curve ( MWDC 3.0-6.0 ). 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 value of the signal intensity (RI detector measurement value) of the entire molecular weight distribution curve in the interval of molecular weight logarithm of 3.0 or more and less than 6.0 as the denominator.
• the mass average molecular weight is calculated by summing the multiplication value of the molecular weight converted from the logarithm of the overall molecular weight and the signal intensity ratio.
• a molecular weight distribution curve (MWDC 3.5-6.5 ) in the range of molecular weight logarithm from 3.5 to less than 6.5 can be obtained.
• gel filtration columns for gel filtration chromatography include a gel filtration column having an exclusion limit molecular weight (Da) logarithm of 3.0 or more and less than 6.0, and a gel filtration column having an exclusion limit molecular weight (Da) logarithm of 3.0 or more and less than 6.0. It is preferable to use it in combination with a gel filtration column having a logarithmic exclusion limit molecular weight (Da) in the range of 0 or more.
• a column configuration in which a plurality of gel filtration columns having different exclusion limit molecular weights within the above range is used and these columns are connected in series (tandem shape) in order from the analysis upstream side, from the one with the largest exclusion limit molecular weight to the one with the smallest exclusion limit molecular weight. It is more preferable to adopt With this configuration, starch with a relatively small molecular weight logarithm (3.0 or more and less than 6.0) to be measured can be separated from starch with a larger molecular weight logarithm (6.0 or more), and each parameter can be measured appropriately.
• a specific example of such a combination of gel filtration columns includes the following combination in which four columns are connected in series. Note that when measuring AUC 5.0-6.5 , a combination of, for example, the following four columns connected in series is preferred.
• - 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): 2 pieces.
• - 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 piece.
• the molecular weight logarithm value of the peak apex at 1st MP and the peak apex at 2nd MP When measuring the molecular weight logarithm of , for example, a combination of the following four columns connected in series is preferred.
• - 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 piece.
• TOYOPEARL HW-55S manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 5.8 Da, average pore diameter 50 nm, ⁇ 2 cm x 30 cm): 1 piece.
• - TOYOPEARL HW-50S manufactured by Tosoh Corporation, exclusion limit molecular weight (logarithm): 4.9 Da, average pore diameter 12.5 nm, ⁇ 2 cm x 30 cm): 2 pieces.
• the eluent for gel filtration chromatography is not limited, but for example, 0.05M NaOH/0.2% NaCl or the like can be used.
• Conditions for gel filtration chromatography are not limited, but for example, analysis can be performed at a unit time of 0.5 seconds at an oven temperature of 40° C. and a flow rate of 1 mL/min.
• Detection instruments for gel filtration chromatography include, but are not limited to, an RI detector (RI-8021 manufactured by Tosoh Corporation) and the like.
• the data analysis method for gel filtration chromatography is not limited, specific examples include the following. That is, among the measured values obtained from the detection device, the data is corrected for the values within the logarithmic range of the molecular weight of the measurement target (3.0 or more and less than 6.0) so that the lowest value within the measurement range is 0.
• the elution time (more specifically, the elution time obtained by analyzing every 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL/min) into a logarithm of the molecular weight
• the measurement at each elution time (molecular weight logarithm) when the sum of the measured values of the detection device at each elution time within an arbitrary molecular weight logarithm range (for example, 3.5 or more and less than 8.0) of the measurement target is 100.
• the 2ndMP/1stMP of the swelling composition of the present invention is usually 95% or less, and the lower limit thereof is not particularly limited, but can be, for example, in the range of 50% or more. More specifically, the upper limit is usually 95% or less. Among these, it is preferably 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less, or 85% or less. If this value exceeds the above upper limit, it may be difficult for the puffed composition to expand, or it may be difficult to impart viscoelasticity (pull) peculiar to the starch network.
• the lower limit is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.
• the value of the 1st MP molecular weight logarithm value of MWDC 3.0-6.0 obtained by the above procedure is not limited, but is, for example, in the range of 5.0 or more and less than 6.0. It can be done.
• the lower limit of the molecular weight logarithm value of 1stMP is not limited, but may be, for example, 5.0 or more, or 5.1 or more, or 5.1 or more, or 5.2 or more, or 5.3 or more.
• the upper limit of the 1stMP molecular weight logarithm value is also not limited, but may be, for example, less than 6.0, or 5.9 or less, or 5.8 or less.
• 1stMP is a value that reflects plant viscous components (especially plant polysaccharides, preferably psyllium seed coat) having a relatively large molecular weight among the components obtained by subjecting the composition to step b. it is conceivable that.
• the fraction having a relatively large molecular weight has the above-mentioned lower limit.
• the value of the 2ndMP molecular weight logarithm value of MWDC 3.0-6.0 obtained by the above procedure is not limited, but is, for example, in the range of 3.5 or more and 5.5 or less. It can be done.
• the lower limit of the 2ndMP molecular weight logarithm value is not limited, but may be, for example, 3.5 or more, 3.8 or more, 4.0 or more, or 4.2 or more.
• the upper limit of the 2ndMP molecular weight logarithm value is also not limited, but may be, for example, 5.5 or less, 5.4 or less, or 5.3 or less.
• 2ndMP is considered to be a value reflecting plant polysaccharides (particularly psyllium seed coat) having a relatively small molecular weight among the components obtained by subjecting the composition to step b.
• the molecular weight logarithmic value at the peak apex (2ndMP) in such a fraction having a relatively small molecular weight increases the difference from the above-mentioned 1stMP molecular weight logarithmic value (2ndMP/1stMP decreases). In some cases, this effect may be more easily achieved, or air bubbles of sufficient size may be more likely to be formed within the composition, resulting in a lighter texture.
• the 2nd MP molecular weight logarithmic value is preferably 3.5 rather than 5.0.
• Adjustment of the 2ndMP molecular weight log value is not particularly limited, but enzyme treatment may be performed in parallel with the fermentation process by adding an enzyme such as cellulase, pectinase, or xylanase to the dough before fermentation.
• a vegetable polysaccharide (particularly psyllium seed coat) that has been previously subjected to enzyme treatment may be used as the raw material.
• the swelling composition of the present invention has a molecular weight distribution curve MWDC 3.0-6.0 in which the ratio of the total value of the detection intensity of the 1st MP and the detection intensity of the 2nd MP to the detection intensity of the molecular weight logarithm of 3.5 (this is suitably referred to as "1stMP+2ndMP/molecular weight logarithm 3.5") is preferably within a predetermined range.
• 1stMP+2ndMP/molecular weight logarithm 3.5 of the swelling composition of the present invention is usually 0.1 or more, and the upper limit thereof is not particularly limited, but may be, for example, in the range of 30 or less.
• the lower limit is, for example, 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 1 or more, or 2 or more, or 3 or more, or 4 or more, or It is preferable to set it to 5 or more. If this value is less than the lower limit, it may be difficult for the puffed composition to expand, or it may be difficult to impart the viscoelasticity (pull) characteristic of the starch network.
• the upper limit is not particularly limited, but may be, for example, 30 or less, 25 or less, or 20 or less.
• the puffed composition of the present invention has a molecular weight logarithm in the range of 3.5 or more and less than 6.5, which is obtained by analyzing the components obtained by processing according to the following [procedure d] under the following [conditions D].
• the molecular weight distribution curve (MWDC 3.5-6.5 ) preferably has the following characteristics. [Procedure d] After the composition is pulverized, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained.
• [Procedure d] is a procedure for obtaining an ethanol-insoluble and dimethyl sulfoxide-soluble component after pulverizing and processing (or pulverizing and degreasing) the composition.
• the technical significance of such [Procedure d] is that it is a component that has been purified and has an increased starch concentration by utilizing the properties of starch being insoluble in ethanol and soluble in dimethyl sulfoxide (when referred to as "component obtained by processing according to Procedure d").
• the objective is to prevent column clogging during gel filtration chromatography and improve analytical precision and reproducibility.
• the swelling composition of the present invention has a molecular weight distribution curve MWDC 3.5-6 obtained by analyzing a component obtained by processing according to the following [procedure d] under the following [conditions D].
• a molecular weight distribution curve MWDC 3.5-6 obtained by analyzing a component obtained by processing according to the following [procedure d] under the following [conditions D].
• the logarithm of the mass average molecular weight and the total area under the molecular weight distribution curve area under the curve of the molecular weight distribution curve in the range of molecular weight logarithm from 3.5 to less than 6.5
• the molecular weight logarithm 5.0 It is preferable that the ratio of the area under the curve in the interval of less than 6.5 (this is appropriately referred to as "AUC 5.0-6.5 ”) satisfies a predetermined condition.
• amylose contained in starch which is thought to be contained in the fraction with a molecular weight logarithm of 5.0 or more and less than 6.5
• amylose contained in starch which is thought to be contained in the fraction with a molecular weight logarithm of 5.0 or more and less than 6.5
• the value of AUC 5.0-6.5 in the puffed composition of the present invention is not limited, but is preferably, for example, 1% or more and 70% or less.
• the lower limit of the value of AUC 5.0-6.5 is not limited, but may be, for example, 1% or more, or 3% or more, or 5% or more, or 10% or more. preferable.
• the upper limit is not limited, but may be, for example, 70% or less, or 67% or less, or 65% or less, or 63% or less, or 61% or less, or 58% or less, or 55% or less. can.
• the puffed composition of the present invention is preferably a composition in which the starch granule structure is destroyed. Specifically, in the puffed composition of the present invention, it is preferable that the starch granule structure observed when a 6% suspension of the pulverized composition is observed to be within a predetermined range. Specifically, in the puffed composition of the present invention, the number of starch granule structures observed under the following conditions can be in the range of, for example, 0 pieces/mm 2 or more and 300 pieces/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/ mm2 or less, or 40 pieces/ mm2 or less, or 30 pieces/ mm2 or less, or 20 pieces/ mm2 or less, or 10 pieces/ mm2 or less, or 5 pieces/ mm2 or less.
• the lower limit is not particularly limited, but it can usually be 0 pieces/mm 2 or 0 pieces/mm 2 or more.
• starch granule structure is a structure that has a circular shape with a diameter of about 1 to 50 ⁇ m in a planar image and has iodine stainability.
• a cloudy 6% water suspension can be prepared and observed under a magnified field of view. Specifically, a 6% suspension of the composition powder is prepared by classifying the pulverized composition using a sieve with an opening of 150 ⁇ m, and suspending 3 mg of the composition powder with a 150 ⁇ m pass in 50 ⁇ L of water.
• a preparation containing the suspension may be prepared and observed under polarized light using a phase contrast microscope, or an iodine-stained preparation may be observed using an optical microscope.
• magnification is not limited, the magnification can be, for example, 100 times or 200 times. If the distribution of starch granule structure in the preparation is uniform, it is possible to estimate the proportion of starch granule structure in the entire preparation by observing the representative field of view, but if the distribution is biased, it is possible to estimate the proportion of starch granule structure in the entire preparation. By observing the field of view (for example, at two or more locations, for example, at five or ten locations) and adding up the observation results, it is possible to obtain a measured value for the entire slide.
• the field of view for example, at two or more locations, for example, at five or ten locations
• starch granules are thought to be destroyed when the voids in the dough material expand.
• the expanded composition of the present invention is preferably characterized in that the voids observed in at least one frozen section A of the composition obtained in the following predetermined procedure C satisfy the following predetermined conditions. Specifically, a frozen composition obtained by freezing the composition at ⁇ 25° C. is cut along a certain cutting plane A to prepare a frozen composition section A ([Procedure C]). A cross-sectional image of the composition frozen section A obtained in this way is observed, a void with an area of 10,000 ⁇ m 2 or more on the image is measured, and the following parameters are determined.
• the swelling composition of the present invention has a ratio of the weighted average perimeter [ ⁇ m] and the weighted average area [ ⁇ m 2 ] of the voids on the cross section of the composition frozen section A obtained in this way (weighted average area [ ⁇ m]/weighted average area [ ⁇ m 2 ]).
• the average peripheral length [ ⁇ m 2 ] is, for example, in the range of 100 or more and 10,000 or less. More specifically, the lower limit is typically 100 or more, although it is not limited. Among these, it is preferably 120 or more, or 130 or more, or 150 or more, or 180 or more, or 200 or more, or 230 or more, or 250 or more, or 280 or more, or 300 or more.
• the upper limit is not particularly limited, but can be, for example, usually 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, or 6,000 or less.
• the shape characteristics of the voids in a composition frozen section are determined using a two-dimensional cross-sectional image of the composition frozen section (for example, an X-ray CT scan image, a digital camera, etc. that can non-destructively evaluate the composition internal void shape). It can be determined based on That is, it can be acquired and evaluated as a two-dimensional cross-sectional image using a digital camera.
• a two-dimensional cross-sectional image of the composition frozen section for example, an X-ray CT scan image, a digital camera, etc. that can non-destructively evaluate the composition internal void shape. It can be determined based on That is, it can be acquired and evaluated as a two-dimensional cross-sectional image using a digital camera.
• the "perimeter length" of a void in a composition frozen section refers to the outline length of a certain void with rounded corners, and the length of one side of a pixel on a two-dimensional cross-sectional image of a composition frozen section. It represents the value obtained by calculating in terms of the number of pixels as "one pixel”.
• the "peripheral length" of such a cavity has a smaller value when the cavity does not have an intricate internal contour. Specifically, among the pixels that make up the void image (2 pixels x 2 pixels or more), in principle, the number of pixels on sides that are not in contact with other pixels and that form the outline of the void are summed.
• the length of the diagonal is calculated as the number of pixels in order to round the corners. Therefore, in a composition having pores with small irregularities, the pore area is relatively large relative to its circumference, so that a relatively large value can be obtained for weighted average area/weighted average circumference.
• the "area" of a void in a composition frozen section refers to an area corresponding to the total number of pixels constituting a certain void on a two-dimensional cross-sectional image of a composition frozen section. Note that all pixels that overlap the outline of the gap are counted as pixels forming the gap.
• the "weighted average perimeter" of the voids in the composition frozen section can be calculated using the perimeter value of each void as a weight
• the "weighted average area” of the voids of the composition is: It can be calculated using the area value of each void as a weight. Specifically, when the sum of the measured values (gap area, void circumference) for all voids is taken as 100, the percentage of the measured value (gap area, void circumference) in each void is calculated, and the percentage is further weighted.
• each numerical value can be converted to an actual value by converting an image of known length (scale bar, etc.) to the number of pixels. can.
• a more specific method for determining the "weighted average perimeter" and "weighted average area" of voids in a frozen section of a composition uses a two-dimensional cross-sectional image of the composition obtained with a digital camera.
• a digital camera uses RX100III (DSC-RX100M3) manufactured by SONY.
• a cross-sectional image of a composition frozen section (for example, 5 cm long, 5 cm wide, and 2 cm high) is captured.
• images of three spots for example, 5 cm x 5 cm square
• RX100III DSC-RX100M3 manufactured by SONY. From the image obtained in this way, a two-dimensional cross-sectional image (enlargement magnification equal to the same size, number of pixels 2,736 ⁇ 1,824) is generated and acquired.
• images of the cross section of the composition are captured using, for example, RX100III (DSC-RX100M3) manufactured by SONY, using the frozen section prepared by the method described above. More specifically, for example, images of three spots (for example, 5 cm x 5 cm square) at different photographing angles are photographed using RX100III (DSC-RX100M3) manufactured by SONY. From the image thus obtained, a two-dimensional cross-sectional image (enlargement magnification equal to the same size, number of pixels 2,736 ⁇ 1,824) is generated and acquired. By subjecting the resulting image to analysis, the total porosity inside the composition, etc. can be measured.
• RX100III DSC-RX100M3 manufactured by SONY
• the envelope area (surrounded by the envelope) is defined as the envelope area (surrounded by The ratio of the difference (total void area) obtained by subtracting the composition area (the number of pixels constituting an image of a composition having entities other than voids etc.) from the composition area (number of pixels) to the composition area (total void area/composition area). Calculate as total porosity. That is, the "void" in the present invention is a concept that can include both open holes and closed holes.
• the total void area ratio in frozen section A of the composition is preferably within a predetermined range.
• the ratio of the total void area with an area of more than 10,000 ⁇ m 2 to the cross-sectional image area of the frozen section A of the composition described above is preferably in the range of, for example, more than 1% and 90% or less. . More specifically, the lower limit is preferably more than 1%. Among them, more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, especially more than 30%.
• the upper limit is not particularly limited, but is usually 90% or less or 80% or less.
• the closed pores (the definition of which will be described later) satisfy the above-mentioned regulations regarding porosity.
• the expanded composition of the present invention has a total closed pore area determined by the total closed pore area (total closed pore area/composition area) relative to the composition area in the cross-sectional image of the above-mentioned frozen section A of the composition. It is preferable that the proportion is, for example, in the range of more than 1% and less than 90%.
• the lower limit is usually more than 1%, especially more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or Preferably, it is more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, or more than 30%.
• the upper limit of the total percentage of closed pores is not particularly limited, but can usually be 90% or less, or 80% or less.
• the ratio of the total area of each closed pore to the cross-sectional image area of the above-mentioned frozen section A of the composition is preferably in a range of, for example, more than 1% and 50% or less. More specifically, the lower limit is usually more than 1%, 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 expanded composition of the present invention is not particularly limited in the ratio of the total area of each closed pore to the total pore area in the frozen section A of the composition (total closed pore area/total pore area). is preferably in the range of, for example, 20% or more and 100% or less. More specifically, the lower limit is usually 20% or more, preferably 30% or more, 40% or more, or 50% or more from the viewpoint of ease of swelling. On the other hand, the upper limit is not particularly limited, but can usually be 100% or less, or 90% or less.
• a "closed pore" in a frozen section of a composition refers to "a state in which the contour of the void surrounds the periphery without interruption.”
• that void is open to the outside of the composition, and is considered a "closed pore”. is not applicable. It should be noted that locations where the outline of the void is in contact with the outer periphery of the cross-sectional image of the frozen section of the composition are considered to be continuous.
• the closed pore portion thereof satisfies the above-mentioned regulations regarding the porosity. That is, it is preferable that the total percentage of closed pores determined by total closed pore area/composition area is in a range of, for example, more than 1% and 90% or less.
• the lower limit is usually more than 1%, especially more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or Preferably, it is 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 of the total percentage of closed pores is not particularly limited, but it can usually be 90% or less, or 80% or less.
• the expanded composition of the present invention has a weighted average area/weighted average perimeter ratio in a frozen section A of the composition cut along a certain cutting plane A after freezing the composition at -25°C. It is preferable that The composition frozen section A that satisfies the above-mentioned regulation regarding the weighted average area/weighted average circumference ratio preferably satisfies the composition frozen section A1 at least at any arbitrary cut plane A1; It is more preferable to satisfy both the composition frozen section A1 at the cut plane A1 and the composition frozen section A2 at the cut plane A2 orthogonal to the cut plane A1.
• the cut plane A1 is preferably a cut plane perpendicular to the longitudinal direction of the composition.
• the cut plane A2 may be a cut plane that is perpendicular to the cut plane A1 that is perpendicular to the longitudinal direction of the composition, but is preferably a cut plane that is parallel to the longitudinal direction of the composition.
• the characteristics of the entire composition can be evaluated more accurately.
• any cut plane can be adopted as the cut plane A1 and the orthogonal cut plane A2.
• the "longitudinal direction" of a composition frozen section in the present invention refers to the long side direction of the virtual rectangular parallelepiped with the minimum volume inscribed in the composition frozen section
• the "short direction” of the composition frozen section refers to the longitudinal direction of the composition frozen section. Represents the direction perpendicular to the direction. Note that if there are multiple longitudinal directions of the composition frozen section, any direction can be adopted.
• the expanded composition of the present invention satisfies each of the above-mentioned regulations regarding the voids etc. of the composition frozen section A, at least for the frozen section A1 on any arbitrary cut surface A1, and It is more preferable to satisfy both the frozen section A1 and the frozen section A2 at the cut plane A2 orthogonal to the cut plane A1.
• the cut plane A1 is preferably a cut plane perpendicular to the longitudinal direction of the composition.
• the cut plane A2 may be a cut plane perpendicular to the cut plane A1, which is perpendicular to the longitudinal direction of the composition, but is preferably a cut plane parallel to the longitudinal direction of the composition.
• any cut plane can be adopted as the cut plane A1 and its orthogonal cut plane A2.
• the swelling composition of the present invention is preferably characterized in that the content of organic acid is within a predetermined range. That is, the organic acid content of the swelling composition of the present invention is, for example, 0.01% by mass or more, and although the upper limit is not particularly limited, it is preferably in the range of, for example, 5% or less.
• long-term storage for example, one week or more at 20° C.
• the lower limit is not limited, but is, for example, 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.08% by mass or more, or It is preferably 0.1% by mass or more, 0.2% or more, or 0.3% or more.
• the upper limit is not limited, but may be, for example, 5% by mass or less, 4% by mass or less, or 3% by mass or less.
• the degree of gelatinization of the starch in the composition is within a predetermined range.
• the gelatinization degree of starch in the puffed composition of the present invention can be, for example, in a 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. Among them, 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more. is preferred.
• the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less, or 99% by mass or less.
• the degree of gelatinization of the composition is determined by the glucoamylase second method (Japan Food Research Laboratories method), which is partially modified from the Central Customs Laboratories report: https://web.archive.org/web/20200611054551/https: //www.jfrl.or.jp/storage/file/221.pdf or https://www.jfrl.or.jp/storage/file/221.pdf).
• the puffed composition of the present invention is obtained by separating the components obtained by processing according to the above [procedure d] under the above [conditions D], and collecting a separated fraction having a mass molecular weight logarithm of 5.0 or more and less than 6.5. Then, 1 part by mass of the sample adjusted to pH 7.0 was stained with 9 parts by mass of iodine solution (0.25mM), and the absorbance at 660 nm was measured, and this was used as a blank (not containing the measurement sample).
• ABS 5.0-6.5 the value calibrated by subtracting the absorbance at 660 nm in a 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, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.
• the upper limit is not particularly limited, but can be, for example, usually 3.50 or less, 3.00 or less, or 2.50.
• the detailed method for measuring the ABS 5.0-6.5 value is as follows. First, the composition is treated by the above-mentioned [Procedure d] to obtain a purified component with increased starch concentration. Next, the components obtained by processing according to this [procedure d] are separated under the above-mentioned [conditions D], and a separated fraction having a molecular weight logarithm of 5.0 or more and less than 6.5 is collected. The details of the [Procedure d] and the [Condition D] are as described above.
• the aforementioned separated fraction with a molecular weight logarithm of 5.0 or more and less than 6.5 is compared to the separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0, which has a relatively large molecular weight. Therefore, it is preferable to have high iodine stainability.
• a separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0 which is recovered by separating the components obtained by treating the composition according to the above [procedure d] under the above [conditions D].
• ABS 6.5-8.0 a calibrated value (this is appropriately referred to as "ABS 6.5-8.0 ") is obtained by subtracting it from the absorbance at an absorption wavelength of 660 nm of a 0.25mM iodine solution (not containing a sample), the ABS 6. It is preferable that the ratio value of .5-8.0 to the ABS 5.0-6.5 (ABS 5.0-6.5 /ABS 6.5-8.0 ) is equal to or higher than a specified value.
• the swelling composition of the present invention has an ABS 5.0-6.5 /ABS 6.5-8.0 value obtained by such a procedure, for example, in a range of more than 1.0 and not more than 10.0. is preferred. 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, particularly preferably more than 2.0. On the other hand, the upper limit of such a value is not particularly limited, but is usually 10.0 or less, or 8.0 or less. Although the principle behind this is unknown, it is presumed that the ratio of thermally decomposed starch to the starch that is the decomposition source is relatively high, resulting in good quality.
• the details of the method for measuring ABS 6.5-8.0 are the same as those for measuring ABS 5.0-6.5 described above, except that a separated fraction with a molecular weight logarithm of 6.5 or more and less than 8.0 is used. The details of the method are the same.
• the iodine solution in the present invention refers to a potassium iodine 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”).
• base solution water 93.7% by mass, potassium iodide 0.24mol/L (4.0% by mass), iodine 0.05mol /L (1.3% by mass) mixed potassium iodine solution (Fuji Film Wako Pure Chemical Industries, Ltd. "0.05 mol/L iodine solution (product code 091-00475)" 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 puffed composition of the present invention preferably has the following characteristics in the particle size distribution measured after the composition is subjected to starch and proteolytic treatment according to [Procedure e] below, and then subjected to ultrasonication.
• [Procedure e] A 6% by mass suspension of the composition in water is treated with 0.4% by volume of protease and 0.02% by mass of ⁇ -amylase at 20° C. for 3 days.
• the puffed composition of the present invention has a particle diameter d50 within a predetermined range in the particle diameter distribution measured after the starch and proteolytic treatment is performed in step e above, followed by ultrasonication. This is preferable because it provides a composition in which the unique texture of a puffed food is easily felt and shrinkage over time after puffing is suppressed.
• the present invention which has a support structure mainly composed of starch, it is thought that these components reinforce the support structure, resulting in a composition that is given the unique texture of puffed foods.
• the particle size d50 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 d50 is not particularly limited, but it is usually 1 ⁇ m or more, more preferably 3 ⁇ m or more, or 5 ⁇ m or more.
• this particle size distribution mainly depends on the insoluble dietary fibers and polysaccharides (for example, polysaccharides derived from psyllium seeds, specifically mainly cellulose, xylan, and pectin) that are not degradable by amylase or protease. This value is thought to reflect the particle size distribution of the components.
• polysaccharides for example, polysaccharides derived from psyllium seeds, specifically mainly cellulose, xylan, and pectin
• This value is thought to reflect the particle size distribution of the components.
• the particle size distribution of the composition after ultrasonic treatment shall be measured using a laser diffraction particle size distribution measuring device according to the following conditions.
• Ethanol which does not easily affect the structure of the composition, is used as the solvent during measurement. Specifically, 1 g of the sample was immersed in 50 g of ethanol, left to stand for about 5 minutes, and then stirred and suspended using a spatula.
• Mesh No. 8 specified in U.S.A. Standard Testing Sieves ASTM Specifications E 11-04 as "Alternative" in Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (U.S.A.) Standard Series in the same document.
• Measurement is performed using a solution (2% by mass ethanol dispersion) that has passed through a corresponding sieve. More specifically, 100 g of the suspension (at 20° C.) was spread evenly over a sieve, and treated while vibrating under a load that did not change the composition size until the mass of the fraction on the sieve became constant. In this case, the solution passed through the sieve is used for measurement as a 2% by mass ethanol dispersion.
• the laser diffraction type particle size distribution measuring device used for the measurement a laser diffraction type particle size distribution measuring device having a measurement range of at least 0.02 ⁇ m to 2000 ⁇ m by laser diffraction scattering method is used.
• a Microtrac MT3300 EX2 system manufactured by Microtrac Bell Co., Ltd. is used, and as the measurement application software, for example, DMSII (Data Management System version 2, manufactured by Microtrac Bell Co., Ltd.) is used.
• DMSII Data Management System version 2, manufactured by Microtrac Bell Co., Ltd.
• a sample after disturbance that is, a sample that has been subjected to ultrasonic treatment
• input the sample that has not been subjected to ultrasonic treatment adjust the concentration within the appropriate range by sample loading, and then Press the sonication button to perform ultrasonic treatment (processing using ultrasonic waves with a frequency of 40 kHz and an output of 40 W for 3 minutes).
• sample loading treatment was performed again, and after confirming that the concentration was still within the appropriate range, the results were immediately subjected to laser diffraction at a flow rate of 60% and a measurement time of 10 seconds. Let be the measured value.
• particle diameter d 50 refers to the particle diameter distribution of the measurement target on a volume basis, and when the particle diameter is divided into two from a certain diameter, the larger side It is defined as a particle diameter where the ratio of the cumulative value of particle frequency % and the ratio of the cumulative value of smaller particle frequency % is 50:50 (or 10:90).
• ultrasonic treatment refers to, unless otherwise specified, ultrasonic treatment at a frequency of 40 kHz for the object to be measured that is dispersed in the measurement solvent in the laser diffraction particle size distribution analyzer as described above. This means applying ultrasonic waves at an output of 40 W for 3 minutes.
• all particle size distributions are measured on a volume basis.
• the particle size distribution for each channel is measured, and then the It is preferable to use the particle diameter of each measurement channel as a standard.
• the particle size is less than or equal to the particle size specified for each channel in Table A below, and larger than the particle size specified for the channel with one number larger (the lower measurement limit particle size for the maximum channel of the measurement range).
• the frequency of large particles can be measured for each channel in Table A below, and the particle frequency % of each channel can be determined using the total frequency of all channels within the measurement range as the denominator. (also referred to as “frequency %”).
• the particle frequency % for channel 1 represents the frequency % of particles less than or equal to 2000.00 ⁇ m and greater than 1826.00 ⁇ m.
• the specific surface area per unit volume refers to the specific surface area per unit volume (1 mL) when the particles are assumed to be spherical, as measured using the laser diffraction particle size distribution analyzer described above. represents.
• the specific surface area per unit volume when particles are assumed to be spherical is a measured value that reflects the components and surface structure of the particles (specific surface area per volume or mass determined by permeation method, gas adsorption method, etc.). are numbers based on different measurement mechanisms.
• the specific surface area per unit volume when the particles are assumed to be spherical is calculated by 6 ⁇ ⁇ (ai) ⁇ ⁇ (ai ⁇ di), where the surface area per particle is ai and the particle diameter is di. Desired.
• a more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharide, etc. in the composition is, for example, as follows. 300 mg of the composition was put into a plastic tube with 5 mL of water, and after swelling at 20°C for about 1 hour, it was treated using a small Hiscotron (Homogenizer NS-310E3 manufactured by Microtech Nichion Co., Ltd.) until the physical properties became gruel-like. A 6% by mass suspension of the substance in water is prepared (about 15 seconds at 10,000 rpm).
• protease Proteinase K, manufactured by Takara Bio Inc.
• ⁇ -amylase ⁇ -Amylase from Bacillus subtilis, manufactured by Sigma
• the puffed composition of the present invention preferably contains localized portions of dietary fiber (ie, the sum of soluble dietary fiber and insoluble dietary fiber) of legumes and/or millet.
• the ratio of the dietary fiber localized portion of beans and/or cereals to the total mass of the entire composition should be in the range of, for example, 0.1% by mass or more and 20% by mass or less on a wet mass basis. is preferred.
• the lower limit is preferably 0.1% by mass or more. More preferably 0.2% by mass or more, further preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more. is preferred.
• the upper limit is usually not limited, but is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.
• the puffed composition of the present invention comprises an edible part of beans and/or millet (preferably an edible part of legumes) and a dietary fiber localized part of an edible plant (preferably a dietary fiber localized part of legumes and/or millet). It is preferable to contain both the dietary fiber localized part of legumes, more preferably the dietary fiber localized part of legumes.
• an edible part of beans and/or millet preferably an edible part of legumes
• a dietary fiber localized part of an edible plant preferably a dietary fiber localized part of legumes and/or millet
• the total content of the legumes is, for example, in the range of 1% by mass or more and 100% by mass or less in terms of wet mass.
• the lower limit is, for example, 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, particularly preferably 50% by mass or more.
• the upper limit of the content is not particularly limited, but is, for example, 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. be able to.
• the total content of the edible part of the legumes and the dietary fiber localized part of the legumes is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit is preferably 1% by mass or more. Among them, 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. It is preferably at least 40% by mass, particularly at least 50% by mass.
• the upper limit of the content is not particularly limited, but is usually 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. be able to.
• the total content of the edible part of the millet and the dietary fiber localized part of the millet is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. . More specifically, the lower limit is preferably 1% by mass or more. Among them, 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, particularly preferably 50% by mass or more.
• the upper limit of the content is not particularly limited, but is usually 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less. be able to.
• the puffing composition of the present invention is prepared by micronizing the edible parts of beans and/or cereals and the dietary fiber localized parts of edible plants (for example, by micronizing legumes with seed coats such as peas as they are).
• the edible part and the seed coat of beans are separated, and the pulverized part and the seed coat are separated and mixed again after being subjected to a micronization process at any stage.
• the edible part and the seed coat of the legumes are separated and processed.
• finely milled cereals for example, oats and other millet grains with bran are finely milled as they are, or optionally by separating the edible part and bran part of millet grains
• the puffed composition of the present invention preferably contains seed coats of beans, cereals, and wild plants as the dietary fiber localized portion of edible plants.
• the puffed composition of the present invention preferably contains a predetermined proportion of any one or more of the seed coat part of beans, the seed coat part of plantain, or the bran part of millet, together with the edible parts.
• Contains both an edible part and a dietary fiber localized part i.e. contains both the seed coat of a legume as an edible part and a dietary fiber localized part, or contains both an edible part and a dietary fiber localized part of a millet It is preferable that the two contain a bran portion together.
• the dietary fiber localized part of beans and/or millet may be contained by using legumes and/or millet containing the part, or by separately using the part separated from beans and/or millet. It may be contained by.
• the dietary fiber localization site may be an insoluble dietary fiber localization site, and the total content of the edible parts of beans and/or millet and the insoluble dietary fiber localization site of edible plants is the above ratio. It is preferable. That is, the content thereof is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit 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, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, preferably 90% by mass or less. can do.
• the dietary fiber localization site may be an insoluble dietary fiber localization site that satisfies the above regulations. Further, such dietary fiber localization site may be at least the psyllium seed coat, and may be further subjected to enzyme treatment (for example, cellulase, pectinase, or xylanase treatment, etc.) described below.
• enzyme treatment for example, cellulase, pectinase, or xylanase treatment, etc.
• the puffed composition of the present invention preferably contains an edible part and a dietary fiber localized part of the same legumes and/or cereals.
• the puffing composition of the present invention is suitable for preparing edible parts and dietary fiber localized parts of the same legumes (for example, legumes with seed coats such as peas used as they are, or edible parts and seed coat parts of legumes). (separated, processed and then mixed again), and/or edible parts and dietary fiber localized parts of the same cereal (for example, cereals with bran such as oats used as they are) It is preferable to use grains such as grains, or grains in which the edible part and bran part are separated, processed, and then mixed again.
• the puffed composition of the present invention contains a localized dietary fiber site, it is preferably contained in the form of a micronized product. This point will be explained later in the section of the manufacturing method of the present invention.
• the puffed composition of the present invention preferably contains an enzyme-treated dietary fiber localized site as the dietary fiber localized site of beans and/or millet.
• Enzyme treatment includes, but is not limited to, treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. Among these, it is preferable to treat the dietary fiber localized site using at least pectinase and/or xylanase. Furthermore, when treating with pectinase, it is preferable to use pectinase and cellulase together to treat the dietary fiber localized site.
• any enzyme can be used as long as it has cellulolytic enzyme activity; for example, Cellulase T "Amano” 4 manufactured by Amano Enzyme Co., Ltd., Cellulase A “Amano” 3 manufactured by Amano Enzyme Co., Ltd. can be used.
• the pectinase any enzyme can be used as long as it has pectin degrading enzyme activity, and for example, pectinase G "Amano” manufactured by Amano Enzyme Co., Ltd. (“Pectinase” in Table 3 below) can be used.
• any enzyme can be used as long as it has xylan degrading enzyme activity, but for example, hemicellulase "Amano" 90 (xylanase) manufactured by Amano Enzyme Co., Ltd. ("xylanase” in Table 3 below) is used. be able to.
• cellulase, pectinase, and xylanase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate decomposition characteristics.
• a mixture of enzymes having the activity of degrading each of these substrates may be used, but it is also possible to use a mixture of enzymes that have the activity of degrading each of the two or more substrates.
• a mixture of pectinase and xylanase may be used, or an enzyme having both pectinase activity and xylanase activity may be used.
• compositions e.g., bread or bread-like foods
• enzymes such as cellulase, pectinase, and xylanase are added to the dough before fermentation, so that fermentation can be carried out in parallel with the fermentation process.
• a dietary fiber-containing raw material particularly an insoluble dietary fiber-containing raw material
• enzyme treatment may be used as the raw material.
• the seed coat (sometimes referred to as plantain seed coat or psyllium husk), which is the site of dietary fiber in Plantain, which is a type of edible plant and a wild grass that is usually eaten, is treated with the above enzyme. It is preferable to use this because it results in a good puffed product.
• dietary fiber of legumes more specifically, the seed coat of beans, especially peas
• cereals e.g. millet, oats
• the enzyme-treated product of the seed coat part of plantain contains both an enzyme-treated product of the seed coat part of plantain and an enzyme-treated product of the dietary fiber localized part of millet (more specifically, the bran part, especially the bran part in the above-mentioned enzyme-treated state).
• the enzyme treatment of the seed coat of plantain and the dietary fiber localized site of beans or millet may be carried out in different steps for each part, or may be carried out simultaneously. Further, by adding an enzyme to the dough composition, the enzyme treatment may be performed simultaneously in step (i) and/or step (ii), or the enzyme treatment may be performed mainly in step (ii).
• the puffed composition of the present invention preferably contains, as the dietary fiber localized site, a dietary fiber localized site of Plantain, which is a wild plant that is usually eaten, and in particular, contains plantain seed coat (Plantago seed coat or psyllium husk). is preferred.
• the proportion of psyllium husk, which is a localized dietary fiber portion is in the range of, for example, 0.1% by mass or more and 20% by mass or less, calculated in terms of moisture content. More specifically, the lower limit is preferably 0.1% by mass or more.
• the upper limit is usually not limited, but is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.
• the puffed composition of the present invention contains the seed coat of psyllium (Plantago seed coat or psyllium husk) as a dietary fiber localized site (more specifically, soluble dietary fiber and insoluble dietary fiber localized site) in the above ratio. This is particularly preferred in fermented and leavened compositions (for example, bread or bread-like foods) because the effects of the present invention are more likely to be exhibited.
• psyllium Planttago seed coat or psyllium husk
• This is particularly preferred in fermented and leavened compositions (for example, bread or bread-like foods) because the effects of the present invention are more likely to be exhibited.
• the dietary fiber localized site of psyllium (preferably psyllium seed coat) is treated with an enzyme (preferably cellulase and
• the dietary fiber localization site (preferably the seed coat) of psyllium is preferably treated with pectinase and/or xylanase, more preferably pectinase and/or xylanase.
• the dietary fiber localized site in legumes more specifically, the seed coat of beans, especially the seed coat of pea
• the dietary fiber localized site in millet e.g. oats
• the expanded composition of the present invention preferably has a density (sometimes referred to as "bulk density” or “density specific gravity”) of less than a predetermined value due to expansion.
• the density (bulk density) of the expanded composition of the present invention is preferably in a 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/cm 3 . Preferably less than cm3 .
• the lower limit is not particularly limited, but is usually, for example, 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 more than 30g/ cm3 .
• the density (bulk density) of the expanded composition of the present invention is defined as the mass of the composition, the apparent volume of the composition (the volume of the composition itself, the volume of pores communicating with the outside on the surface of the composition), and the mass of the composition. This value is obtained by dividing the volume of internal voids by the total volume of the internal voids. As a method for measuring this, for example, the apparent volume (Vf) of about 100 g of the composition (m) can be measured, and the composition density (g/mL) can be calculated using m/Vf.
• the puffed composition of the present invention is preferably characterized in that the protein content of the composition is within a predetermined range.
• the puffed composition of the present invention imparts the viscoelasticity (pull) peculiar to the starch network while imparting a texture that is easy to chew, and the effects of the present invention can be easily obtained. Therefore, it is preferable.
• the aggregated structure thought to be composed of starch and protein in the puffed composition develops into a desired shape and size, and dietary fiber (preferably insoluble dietary fiber) develops into that shape and size.
• the effects of the present invention are produced by forming a completely different structure from the conventionally known protein networks including gluten due to the interaction of supporting the development of gluten.
• the protein content of the swelling composition of the present invention is preferably in the range of usually 0.1% by mass or more and 40% by mass or less, for example, in terms of wet mass. More specifically, the lower limit is preferably 0.1% by mass or more.
• the content is preferably at least 14% by mass, or at least 15% by mass, or at least 16% by mass, or at least 17% by mass, or at least 18% by mass.
• the upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less.
• the origin of the protein in the puffed 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 cereals are preferred. Specifically, the ratio of the total protein content derived from beans and/or cereals (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. It is preferable to set it as the following range. 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, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more. , or 80% by mass or more, or 90% by mass or more.
• the upper limit is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the protein derived from beans those derived from mung beans are preferred, those derived from peas are particularly preferred, and those derived from yellow peas are most preferred.
• the protein derived from millet oat-derived protein is preferred, quinoa-derived protein is preferred, and millet-derived protein is particularly preferred.
• the ratio of the total protein content derived from beans to the total protein content of the entire composition may satisfy the above ratio, and the ratio of the total protein content derived from millet grains may satisfy the above ratio.
• the ratio of the total content of beans-derived protein and millet-derived protein may satisfy the above ratio.
• the protein in the puffed composition of the present invention may be blended into the composition as an isolated pure product, but it may be blended into the composition in a state contained in beans and/or cereals.
• the total protein content blended in beans and/or cereals preferably protein blended in legumes
• the ratio of content is, for example, in the range of 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, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more. , or 80% by mass or more, or 90% by mass or more.
• the upper limit is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the ratio of the protein content contained in beans to the total protein content of the entire composition may satisfy the above ratio, and the protein content contained in cereals may satisfy the above ratio.
• the content ratio may satisfy the above-mentioned ratio, and the protein content ratio blended in the state contained in beans and cereals may satisfy the above-mentioned ratio.
• the protein content in the composition is determined by the combustion method (improved Dumas method) specified in the Food Labeling Act ("Food Labeling Standards” (Eating List No. 139, March 30, 2015)). ) is calculated by multiplying the total nitrogen ratio measured using the "Nitrogen-Protein Conversion Factor".
• the puffed composition of the present invention has low solubility of the protein contained therein, which gives the composition the viscoelasticity (pull) characteristic of the starch network, while giving it a texture that is easy to chew. This is more preferable because it allows Although the principle behind this is unknown, it is thought that insolubilized proteins affect the texture of starch. Specifically, it is preferable that the PDI (protein dispersibility index) value of the puffed composition of the present invention is, for example, 0% by mass or more and less than 55% by mass.
• the upper limit of the PDI value is usually less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or 25% by mass. or less than 20% by weight, or less than 15% by weight, or less than 10% by weight.
• the lower limit of the PDI value is not particularly limited, but can usually be 0% by mass or more, 1% by mass or more, or 2% by mass or more.
• the PDI (protein dispersibility index) value is an index expressing the solubility of proteins, and is calculated as the percentage of water-soluble nitrogen relative to the total nitrogen ratio of the entire composition (water-soluble nitrogen ratio/total nitrogen ratio of the entire composition) according to a standard method. It can be calculated as ratio x 100 (%). Specifically, 20 times the amount of water was added to the measurement sample, and the sample was crushed (pulverized for 10 minutes at 8500 rpm using Microtech Nichion Homogenizer NS-310E3), and the total nitrogen content of the resulting crushed solution was The ratio multiplied by 20 is determined as the total nitrogen percentage of the entire composition.
• the crushing solution is centrifuged (3000G for 10 minutes), and the total nitrogen percentage of the resulting supernatant multiplied by 20 is measured as the water-soluble nitrogen percentage to calculate the PDI value in the composition. be able to.
• the total nitrogen ratio is measured using the combustion method (improved Dumas method) specified in the Food Labeling Act (“Food Labeling Standards” (Eating Table No. 139, March 30, 2015)).
• the protein in the puffed composition of the present invention is a protein that has been subjected to some kind of processing (for example, ultrasonic treatment, shear kneading treatment, heat treatment, etc.) rather than natural protein (processed protein). It is preferable to use By using the processed protein, the puffed composition of the present invention is imparted with the viscoelasticity (pull) characteristic of the starch network while imparting a texture that is easy to chew, and the effects of the present invention may be easily obtained. be. As such a processed protein, it is particularly preferable to use one that has been processed until part or all of the protein is denatured.
• the denaturation treatment examples include heat treatment and electrical treatment, but specifically, the protein is heated until it is thermally denatured (for example, heated at a temperature of 60°C or higher, 70°C or higher, or 80°C or higher). It is preferable that the protein is .
• the processed protein cross-links components such as starch, and the aggregated structure, which is thought to be composed of starch and protein in the puffed composition, develops into a desirable shape and size. may be contributing to.
• Such processed proteins are not particularly limited, but isolated pure products may be processed and incorporated into the composition, but processed proteins may be processed while being contained in beans and/or cereals. , is preferably blended into the composition.
• starch with a low degree of processing such that more than a certain percentage of starch granules remain, whereas for protein, it is preferable to use one that has been processed more than a certain degree (for example, at 60°C or higher, or at 70°C). It is preferable to use a material that has been subjected to heat denaturation (at a temperature of 80°C or higher).
• the ratio of the total content of processed proteins derived from beans and/or cereals (preferably processed proteins derived from beans) to the total protein content of the entire composition is usually 0% by mass or more. Among them, it is preferably in the range of 10% by mass or more, and usually 100% by mass or less.
• the lower limit is usually 0% by mass or more, but especially 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more. It is preferably at least 70% by mass, at least 80% by mass, or at least 90% by mass.
• the upper limit is not particularly limited, but can be usually 100% by mass or less than 100% by mass.
• the processed protein is subjected to some processing treatment while contained in beans and/or cereals (preferably in a state contained in beans). It may be something like that.
• the ratio of the total content of processed proteins contained in beans and/or cereals (preferably contained in beans) to the total protein content of the entire composition is usually The content is preferably 0% by mass or more, but preferably 10% by mass or more, and usually 100% by mass or less. More specifically, the lower limit is usually 0% by mass or more, but especially 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more.
• the processed protein content in the puffed composition of the present invention may be derived from beans and/or cereals that satisfies the above ratio, and the processed protein content in the state contained in beans and/or cereals. may satisfy the above ratio.
• the isolated pure product When processing proteins (preferably heat processing), the isolated pure product may be processed alone, or the protein-containing food may be processed, but as described below, Furthermore, since it is preferable to use starch with a low degree of processing so that a certain proportion or more of starch granules remain, it is convenient to process the isolated pure product alone. For example, there is a method in which proteins derived from beans are isolated, processed, and then mixed with edible plants that have been separately subjected to micronization treatment.
• the puffed composition of the present invention is preferably characterized in that the total fat and oil content of the composition is within a predetermined range.
• the total fat and oil content of the swelling composition of the present invention is preferably in the range of, for example, 1.0% by mass or more and 70% by mass or less in terms of wet mass. More specifically, the lower limit is usually preferably 1.0% by mass or more. Among them, 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8
• the content is preferably .0% by mass or more, or 9.0% by mass or more, particularly 10.0% by mass or more.
• the upper limit is not particularly limited, but for example, usually 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass. % or less, or 35% by mass or less, or 30% by mass or less.
• the ratio of the plant-derived oil and fat content to the total oil and fat content of the entire composition is, 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, 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 is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• plant-derived fats and oils include those derived from grains (particularly from cereals), those derived from beans, those derived from potatoes, those derived from vegetables, those derived from seeds, and those derived from fruits. However, it is more preferable to use those derived from olives.
• the fats and oils in the puffed composition of the present invention be blended into the composition as an isolated pure product from the viewpoint of ease of dispersion in the composition. It is preferable that the proportion of fats and oils contained in the composition contained in grains, preferably beans) is low. Specifically, the ratio of the fat and oil content contained in edible plants to the total fat and oil content of the entire composition is, for example, in the range of 0% by mass or more and less than 65% by mass. is preferred. More specifically, the upper limit is usually less than 65% by mass, particularly preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or more than 0% by mass.
• the puffing composition of the present invention is preferably characterized in that the ratio of liquid fat to total fat in the composition is within a predetermined range. Specifically, it is preferable that the ratio of the liquid oil to the total oil and fat in the puffed composition of the present invention is, for example, in the range of 20% by mass or more and 100% by mass or less. More specifically, the lower limit is usually preferably 20% by mass or more. Among these, 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 is not particularly limited, but can be, for example, usually 100% by mass or 100% by mass or less.
• the liquid fat or oil in the present invention refers to a fat or oil that is liquid at room temperature (20° C.).
• the raw materials for the puffed composition of the present invention are not particularly limited as long as they can achieve the various component compositions and physical properties specified in the present invention.
• it is preferable to use one or more types of edible plants as the raw material it is preferable to use beans and/or millet as the edible plant, and it is preferable to contain at least beans.
• edible plants include plant foods (vegetables, potatoes, mushrooms, fruits, algae, grains, , seeds, fruits, etc.), wildflowers that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used.
• the moisture content on a dry basis of the edible plant used in the puffed 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, or less than 11% by mass, or less than 10% by mass.
• the lower limit of the moisture content on a dry basis is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.
• the types of legumes used are not limited, but examples include pea, kidney bean, pigeon pea, cowpea, faba bean, chickpea, and soybean. It is preferable that the legume is one or more kinds selected from the genus Pisum genus, Bean genus, Pigeon pea genus, Cowpea genus, Vicia faba genus, Chickpea genus, and Himentus genus. Specific examples include, but are not limited to, peas (especially yellow peas, white peas, etc.), green beans (ingen), kidney beans, red beans, white beans, black beans, quail beans, and tiger beans.
• Beans lima beans, safflower beans, pigeon peas, mung beans, cowpeas, adzuki beans, fava beans, soybeans, chickpeas, lentils, lentils, flounder beans, blue peas, purple-flowered beans, lentils, peanuts, lupine beans, grass peas, carob, carob , black bean, coffee beans, cacao beans, Mexican spring beans, etc.
• Classifications of other foodstuffs not exemplified can be naturally understood by those skilled in the art who handle the foodstuffs and processed foodstuffs.
• the starch content of the beans used in the puffed composition of the present invention is preferably at least a predetermined value.
• the starch content of beans is preferably in the range of, for example, 3.0% by mass or more and 80% by mass or less in terms of wet mass. More specifically, the lower limit is usually 3.0% by mass or more, or 5.0% by mass or more, or 10.0% by mass or more, or 15.0% by mass or more, or 20.0% by mass or more, or It is preferable that the content is 25.0% by mass or more, or 30.0% by mass or more, or 35% by mass or more, or 40.0% by mass or more.
• the upper limit of the starch content of beans is not particularly limited, but for example, it is usually 80% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass. % or less.
• immature seeds are It is preferable to use mature legumes (for example, green peas, which are immature seeds of peas, and edamame, which are immature seeds of soybeans). Furthermore, for the same reason, it is preferable to use beans whose dry weight moisture content is below a predetermined value as they mature.
• the dry basis water content of the beans used in the puffed 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, or less than 11% by mass, or less than 10% by mass.
• the lower limit of the moisture content on a dry basis of such beans is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.
• “cereals” generally refers to cereals other than the main cereals such as rice, wheat, and barley, and is a concept that includes so-called pseudo-cereals (Chopodiaceae, Amaranthaceae) other than grasses. be.
• the type of millet used is not limited, but examples include one or more millet selected from Poaceae, Chenopodiaceae, and Amaranthaceae. It is preferable that it is, and it is more preferable that it is Poaceae.
• the cereals do not substantially contain gluten (specifically, the gluten content is less than 10 mass ppm), and it is more preferable that the cereals do not contain gluten.
• the starch content of the cereals used in the puffed composition of the present invention is preferably at least a predetermined value. Specifically, it is preferably in the range of, for example, 10.0% by mass or more and 80% 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 cereals is not particularly limited, but is usually 80% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less. It can be less than % by mass.
• the grains have a moisture content on a dry basis of a predetermined value or less. More specifically, the dry basis moisture content of the cereals used in the puffed composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or preferably less than 10% by mass. On the other hand, the lower limit of the moisture content on a dry basis of such cereals is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.
• ⁇ Content and particle size of beans and/or cereals When using legumes in the puffed composition of the present invention, the legume content in the puffed composition of the present invention is not limited, but should be, for example, in the range of 1% by mass or more and 100% by mass or less in terms of wet mass. is preferred.
• the lower limit is usually 1 mass % or more, or 3 mass % or more, or 5 mass % or more, or 8 mass % or more, or 10 mass % or more, or 15 mass % or more, or 20 mass % or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65
• the content is preferably at least 70% by mass, or at least 75% by mass, or at least 80% by mass, or at least 85% by mass, or at least 90% by mass, particularly at least 95% by mass.
• the upper limit is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the millet content in the puffed composition of the present invention is not limited, but is, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. It is preferable to set it as a range. More specifically, the lower limit is usually 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more.
• the upper limit is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• the total content of beans and/or millet, preferably the content of beans and millet, in the puffed composition of the present invention is not limited. However, it is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the lower limit is usually 1% by mass or more, or 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more.
• the upper limit is not particularly limited, but is usually 100% by mass or less than 100% by mass.
• beans and/or millet are used in the puffed composition of the present invention, it is preferable to use powdered beans and/or millet, and specifically, the particle diameter d 90 and/or d after ultrasonication is It is preferable to use legumes powder and/or millet powder each having a predetermined value of 50 or less.
• the particle diameter d 90 of the pulse powder and/or millet powder after ultrasonication is, for example, in the range of 0.3 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually less than 500 ⁇ m, or preferably 450 ⁇ m or less, especially 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 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 diameter d 50 of the pulse powder and/or 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 less than 500 ⁇ m, or preferably 450 ⁇ m or less, especially 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. , or 80 ⁇ m or less, or 70 ⁇ m or less, or 60 ⁇ m or less, or 50 ⁇ m or less.
• the lower limit 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.
• the surface of the composition may become non-uniform, so it is preferable to use powdered beans and/or cereals, preferably beans, with a size below the above-mentioned certain value.
• the powdered legumes and/or powdered millet are bound together while maintaining their shape in the final puffed composition. It may be a composition in which the pulse powder and/or the millet powder in the dough composition are melted and mixed together in the puffed composition during processing.
• the puffed composition of the present invention may contain any one or more other ingredients.
• examples of such foods include plant foods (vegetables, potatoes, mushrooms, fruits, algae, grains, seeds, etc.), animal foods (seafood, meat, eggs, milk, etc.), Examples include microbial foods.
• wildflowers plantain, bracken, butterbur, mugwort, etc.
• the content of these foodstuffs can be appropriately set within a range that does not impair the purpose of the present invention.
• the puffed composition of the present invention may contain one or more arbitrary seasonings, food additives, and the like.
• seasonings and food additives include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, high-fructose corn syrup, high-fructose corn syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, toll, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts, etc.), fragrances, pH adjusters (e.g.
• antioxidants e.g. vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spices
• emulsifiers for example, glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid
• succinic acid monoglyceride polyglycerin fatty acid ester, polyglycerin condensed linosylic acid ester, Quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.
• colorants thickening stabilizers
• sugars e.g., glucose, sucrose, fructose, high-fructose corn syrup, high-fructose corn syrup, etc.
• sugars e.g., glucose, sucrose, fructose, high-fructose corn syrup, high-fructose corn syrup, etc.
• saccharides other than the saccharides contained in beans and/or cereals because fermentation efficiency increases.
• the content of saccharides preferably monosaccharides and/or disaccharides
• the lower limit can be 1% by mass or more, 2% by mass or more, or 3% by mass or more.
• the upper limit can be, for example, 10% by mass or less, or 9% by mass or less, or 8% by mass or less.
• the puffed composition of the present invention is required to contain so-called emulsifiers, coloring agents, thickening stabilizers (for example, those listed in the Food Additives Labeling Pocket Book (2011 edition)).
• emulsifiers for example, those listed in the Food Additives Labeling Pocket Book (2011 edition)
• the content of any one selected from “colorants,” “thickening stabilizers,” and “emulsifiers” listed in the Additive Substance Name List is usually 1.0 mass or less, especially 0.5 mass. % or less, or 0.1% by mass or less, in particular, it is preferably substantially not contained (specifically, the content is less than 1 ppm, which is the lower limit of a general measurement method), or not contained.
• the content of any two of them is usually 1.0% by mass or less, particularly 0.5% by mass or less, or 0.1% by mass or less, especially substantially not contained (specifically, by a general measurement method) It is more preferable that the content is less than the lower limit of 1 ppm) or that it is not contained. Furthermore, the content of all three is usually 1.0 mass % or less, especially 0.5 mass % or less, or 0.1 mass % or less, especially substantially not contained (specifically, the content of the general measurement method It is preferable that the content is less than the lower limit of 1 ppm) or that it is not contained. In particular, the content of food additives is usually 1.0% by mass or less, especially 0.5% by mass or less, or 0.1% by mass or less, and particularly preferably not contained.
• the puffed 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 puffed 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 wet mass. More specifically, the upper limit is preferably 50% by mass or less.
• the puffing composition of the present invention is useful because it promotes puffing even if the wheat content ratio is below the above-mentioned upper limit, and the composition is endowed with viscoelasticity (pull) peculiar to the starch network. be. It is also useful because it can reduce the hardening of the composition due to cooling and prevent shrinkage of the expanded composition.
• the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or more than 0% by mass.
• the puffed composition of the present invention is preferably characterized in that the content ratio of wheat-derived protein to the total protein content of the composition is within a predetermined range. Specifically, it is preferable that the content ratio of wheat-derived protein to the total protein content of the puffed composition of the present invention is in the range of, for example, 0% by mass or more and 50% by mass or less. More specifically, the upper limit is usually preferably 50% by mass or less.
• the amount of in the puffing composition of the present invention is equal to or less than the upper limit value, so that puffing is promoted even if the composition contains relatively little wheat.
• the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or more than 0% by mass.
• the puffed composition of the present invention does not substantially contain gluten (specifically, the content is less than 1 ppm, which is the lower limit of a general measurement method) or does not contain gluten.
• the puffing composition of the present invention is useful because it promotes puffing even if it is a composition that does not substantially contain gluten, and the composition is endowed with viscoelasticity (pull) peculiar to a starch network. . It is also useful because it can reduce the hardening of the composition due to cooling and prevent shrinkage of the expanded composition.
• sodium chloride can be added to solid paste compositions for cooking pasta, udon noodles, bread, etc., which usually have adhesive strength and elasticity due to the network structure of gluten and sodium chloride. This is preferable because it is possible to obtain a composition of good quality without any problems.
• the content of sodium chloride in the puffed 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, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, particularly preferably 0.5% by mass or less.
• the lower limit of the content of sodium chloride in the puffed composition of the present invention is not particularly limited, and may be 0% by mass.
• the puffed composition of the present invention is usually a puffed food product.
• "puffed food” means a food product made of a puffed composition or a food product whose main component is a puffed composition. More specifically, it refers to foods manufactured by increasing the volume of a dough composition by expanding it through heat treatment, and refers to bread or similar foods that are made of lump-like puffed compositions (sometimes referred to as bread-like foods). ), puff-like compositions that are puffed by rapidly decompressing dough that has been heat-treated under pressure, and crackers that are plate-like puffed foods with a smaller thickness among lump-like puffed compositions. Foods similar to it (sometimes referred to as cracker-like foods) are exemplified.
• the term "texture unique to puffed foods” refers to the texture felt by the difference in strength between the solid structure and the void structure of the composition, which is derived from the porous structure inside the puffed food. Specifically, it includes the fluffiness of bread. Even if the expanded composition is once formed, if the composition becomes hard and its structure becomes difficult to destroy, or if the composition is unable to maintain its expanded state and shrinks, resulting in fewer internal voids. The unique texture of puffed products becomes difficult to feel.
• the method for storing the expanded composition of the present invention is not limited, and may be stored at room temperature or refrigerated.
• the product is distributed at room temperature and provided as a dry grocery product that can be stored for a long period of time (in the present invention, one week or more, more preferably one month or more), since the quality is unlikely to deteriorate.
• any container can be used to fill the expanded composition of the present invention.
• long-life containers that can be stored at room temperature with a shelf life of more than one month after manufacture, containers that are partially or completely made of resin, and containers that can be used multiple times by sealing the container opening after opening. It can be used even if the composition of the contents is susceptible to deterioration, such as single-use containers or resealable containers with mechanisms such as resealable caps or plugs that prevent contents from leaking.
• the puffed composition of the present invention can be produced by any method, but it is produced by a method including the following steps (i) and (ii) (this is appropriately referred to as the "manufacturing method of the present invention"). It is preferable to do so.
• (i) A step of preparing a dough composition that contains starch derived from beans and/or cereals and satisfies the following (1) to (5).
• the starch content is 3% by mass or more in terms of wet mass.
• the moisture content on a dry basis is more than 60% by mass.
• the dietary fiber content is 3.0% by mass or more in terms of wet mass.
• the vegetable polysaccharide content is 0.1% by mass or more in terms of wet mass.
• the ratio of [value ⁇ ]/[value ⁇ ] below when measured by ⁇ Method a> above is 100 or less.
• (ii) A step in which the dough composition of step (i) is expanded by heat treatment, which satisfies the following (6) and (7).
• the moisture content on a dry basis of the composition decreases by 5% by mass or more before and after the heat treatment.
• the manufacturing method of the present invention includes the following step (iii) in addition to the above steps (i) and (ii). (iii) treating the puffed composition of step (ii) under reduced pressure;
• steps (i), (ii), and (iii) of the manufacturing method of the present invention will be explained below.
• the ingredients for the puffed composition of the present invention such as beans and/or millet, are mixed with other optionally used ingredients.
• the properties of the dough composition are not particularly limited, as long as the ingredients are partially or completely integrated with water.
• the dough composition may be in liquid form, sol form, gel form, or solid form. Further, it may have a plasticity like bread dough, or it may have a non-plasticity like crumbly texture.
• the method for preparing such a dough composition is not particularly limited, but the ingredients used as raw materials for the puffed composition of the present invention described above, such as beans and/or millet, and optionally one other optional ingredient may be used. Alternatively, it can be mixed with two or more other raw materials and used as a dough composition.
• the raw materials for the dough composition in step (i) are not particularly limited as long as they can achieve the various component compositions and physical properties defined in the present invention.
• it is preferable to use one or more types of edible plants as the raw material it is preferable to use beans and/or millet as the edible plant, and it is preferable to contain at least beans.
• edible plants include plant foods (edible plants other than legumes and/or cereals) listed in the food group classification in the 2015 edition (7th edition) of the Japanese Standard Table of Food Composition mentioned above.
• vegetables vegetables, tubers, mushrooms, fruits, algae, nuts and seeds, etc.
• wildflowers that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) can also be used.
• the dry basis water content of the edible plant used in the puffed 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, or less than 11% by mass, or less than 10% by mass.
• the lower limit of the moisture content on a dry basis is not particularly limited, but it is usually preferably 0% by mass or more, or 0.01% by mass or more.
• step (i) is preferably prepared so as to satisfy the following various conditions.
• the dough composition in step (i) preferably has a starch content of at least a predetermined value.
• the starch content of the dough composition is, for example, 3.0% by mass or more on a wet mass basis, and although the upper limit is not particularly limited, it is preferably in the range of, for example, 60% by mass or less. More specifically, the lower limit is usually 3.0% by mass or more, or 5.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 12.0% by mass or more, or 13.0% by mass or more, or 14.0% by mass or more, or 15.0% by mass or more, or 18.0% by mass or more, or 20.0% by mass or more. preferable.
• the upper limit is not particularly limited, but for example, 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% by mass or less. It can be set to 30.0% by mass or less, or 30.0% by mass or less.
• the dough composition in step (i) preferably has a moisture content on a dry basis exceeding a predetermined value.
• the technical significance of this is that if the dry basis moisture content is below a predetermined value, the enzymatic reaction will be difficult to proceed.
• the enzyme reaction to reduce 2ndMP/1stMP is made easier to occur (therefore, the 2ndMP/1stMP in the swelling composition of the present invention is the same as the value and decomposition of the raw material without heat treatment. Compositions with different factors that have a large effect on enzyme reactions (dough enzyme activity, dough hydration conditions, heat treatment conditions, etc.) show different values.
• the dry weight moisture content of the fabric composition is, for example, more than 60% by mass, and although the upper limit is not particularly limited, it is preferably in the range of, for example, 300% by mass or less. More specifically, the lower limit is usually more than 60% by mass, especially more than 65% by mass, or more than 70% by mass, or more than 80% by mass, or more than 90% by mass, or more than 99% by mass, especially more than 100% by mass. It is preferable that The upper limit is not particularly limited, but can be, for example, usually 300% by mass or less, 275% by mass or less, 250% by mass or less, or 225% by mass or less.
• the dry basis moisture content of the dough composition is maintained at a value exceeding the predetermined value for a predetermined period of time or longer.
• the time period during which the moisture content on a dry basis in the dough composition is maintained above a predetermined value depends on the reaction rate determined from the enzyme activity, reaction temperature, moisture content on a dry basis, etc. in the dough composition, and the various parameters mentioned above. Although it may be set as appropriate based on the rate of change, it is preferable to set it within a range of, for example, 1 minute or more and 24 hours or less. More specifically, the lower limit is usually 1 minute or more, particularly 2 minutes or more, or 3 minutes or more. On the other hand, the upper limit is not particularly limited, but is usually 24 hours or less or 16 hours or less.
• the reaction temperature in the dough composition can be appropriately set based on the rate of change of various parameters of the above-mentioned puffing composition, but it 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 is not particularly limited, but can be generally 300°C or lower, particularly 260°C or lower, or 230°C or lower.
• step (ii) the treatment for maintaining the dry basis moisture content of the dough composition above the predetermined value for the predetermined period or more is performed by the heat treatment in step (ii) described below after preparing the dough composition in step (i). Although it may be provided as a separate pre-treatment, a part or all of it may be achieved in the heat treatment of step (ii) described below.
• the fermentation process described below or the enzyme treatment process in the dough composition can be performed, and after the treatment.
• the puffed composition of the present invention can be produced by puffing the dough composition by heat treatment.
• yeast fermentation is carried out using yeast blended into the dough composition
• enzyme treatment reaction is carried out using a starch degrading enzyme in the dough composition
• psyllium seed coat blended into the dough composition is subjected to enzyme treatment (specifically (preferably treated with cellulase and/or pectinase and/or xylanase, particularly preferably treated with at least pectinase and/or xylanase)
• the expanded composition of the present invention can be produced by expanding it by heat treatment.
• before heat treatment refers to the state of the dough composition before the above-mentioned fermentation process or enzyme treatment process (i.e., immediately after preparation)
• after heat treatment refers to the state of the dough composition after fermentation treatment or enzyme treatment. This shows the state of the puffed composition after the dough composition has been heat-treated and puffed.
• 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 insoluble dietary fiber content) of the dough composition is, for example, 3.0% by mass or more in terms of wet mass, and the upper limit is not particularly limited, but may be, for example, 30% by mass or less. It is preferable to do so. More specifically, the lower limit is usually 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or It is preferably 6.0% by mass or more, or 7.0% by mass or more.
• the upper limit is not particularly limited, but can be, for example, usually 30% by mass or less, 25% by mass or less, or 20% by mass or less.
• the dough composition in step (i) preferably has a content of vegetable viscous components (particularly vegetable polysaccharides) of a predetermined value or more.
• the vegetable polysaccharide content of the dough composition is, for example, 0.1% by mass or more in terms of wet mass, and although the upper limit is not particularly limited, it is preferably in the range of, for example, 40% by mass or less.
• the lower limit is usually 0.1% by mass or more, especially 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or It may be 0.8% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more. preferable.
• the upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, 30% by mass or less, or 20% by mass or less.
• the dough composition in step (i) has a ratio of the peak viscosity [value ⁇ ] in the temperature-lowering stage (a2) to the viscosity at breakdown [value ⁇ ] in the temperature-raising stage (a1) obtained in the above procedure ([value ⁇ ]/[value ⁇ ]) is preferably within a predetermined range.
• the value of [value ⁇ ]/[value ⁇ ] of the dough composition is usually 100 or less, and the lower limit thereof is not particularly limited, but can be set to 0, for example. More specifically, the upper limit is usually 100 or less. Among these, it is preferably 90 or less, or 80 or less, or 70 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less.
• the lower limit is not particularly limited, but may be, for example, 0, 0 or more, or 0.5 or more.
• the dough composition in step (i) preferably has a starch degrading enzyme activity 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, or 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, or 50.0 U/g or less, or 30.0 U/g or less, or 10.0 U/g or less, Or it can be 7.0U/g or less.
• the raw material for the dough composition in step (i) it is preferable to use edible plants (such as beans and/or cereals, particularly beans) that have high starch degrading enzyme activity.
• the starch degrading enzyme activity of the raw material 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, or 0.8 U/g or more, or 1.0 U/g or more, or It is preferable that it is 2.0 U/g or more, or 3.0 U/g or more, or 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, or 50.0 U/g or less, or 30.0 U/g or less, or 10.0 U/g or less, Or it can be 7.0U/g or less.
• processing methods to obtain edible plants with high starch-degrading enzyme activity to be used as raw materials include dry basis water content.
• the heat treatment is performed in an environment where the rate is below a predetermined ratio (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, particularly 20% by mass or less). It is preferable.
• the temperature of the heat treatment is preferably in the range of, for example, 60° C. or higher and 300° C. or lower.
• the upper limit can be usually 300°C or lower, 260°C or lower, 220°C or lower, or 200°C or lower.
• the treatment temperature is preferably a predetermined temperature or higher.
• the temperature is usually preferably 60°C or higher.
• the temperature is desirably 70°C or higher, 80°C or higher, or 90°C or higher, particularly 100°C or higher.
• the heating time can be set arbitrarily until the starch degrading enzyme activity is adjusted to a predetermined value, but it is preferably in the range of 0.1 minutes or more and 60 minutes or less, for example.
• the lower limit can be generally 0.1 minute or more, or 1 minute or more.
• the upper limit is not particularly limited, but can usually be 60 minutes or less.
• the enzyme activity unit (U/g) is the absorbance decrease rate C (%) at 660 nm during 30 minutes of enzymatic reaction of the measurement sample. ⁇ (Absorbance B - Absorbance A) / Absorbance B ⁇ x 100 (%)''.Enzyme activity that reduces absorbance by 10% per 10 minutes is defined as 1 unit (U), and 0.25mL enzyme solution (sample content 0. The enzyme activity per 1 g of the measurement sample is determined by the following formula from the absorbance reduction rate C (%) when the enzyme reaction is performed for 30 minutes using 025 g).
• starch degrading enzymes in the dough composition include amylase and the like. These may be derived from legumes and/or millet that are raw materials for the dough composition, preferably from edible plants such as beans, or may be added separately from the outside, but they may be used to improve the starch degrading enzyme activity in the dough composition. It is preferable that a predetermined proportion or more of the ingredients is derived from edible plants as raw materials, particularly beans and/or cereals, preferably beans. Specifically, the proportion of starch degrading enzyme activity derived from the raw material edible plants (especially beans and/or millet, preferably beans) among the starch degrading enzyme activities in the dough composition is, for example, 30% or more and 100%.
• the lower limit is usually 30% or more, 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 proportion or more of the degrading enzyme activity in the dough composition is derived from endogenous degrading enzymes contained in the edible plants (especially beans and/or millet, preferably beans) that are the raw materials.
• the starch decomposing enzyme is derived from an endogenous starch degrading enzyme contained in beans and/or cereals, preferably beans, and it is particularly preferable that the starch degrading enzyme is amylase.
• starch derived from edible plants is thought to have the property of being easily degraded by endogenous degrading enzymes contained in the same plants, so starch degrading enzymes (especially endogenous degrading enzymes contained in edible plants) are It is preferable that the plant of origin contains at least the same type of plant as the plant of origin of the starch contained in the composition.
• the ratio 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, 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 generally 100% or less, for example.
• the dough composition in step (i) has a particle size d50 of a predetermined proportion or more in the particle size distribution measured after the composition is subjected to starch and proteolytic treatment according to the above-mentioned [Step e], and then subjected to ultrasonic treatment.
• the particle diameter d50 is preferably in a 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, 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.
• the lower limit is not particularly limited, it is usually 1 ⁇ m or more, preferably 5 ⁇ m or more, or 7 ⁇ m or more.
• these components reinforce the support structure, improving the swelling property during heat treatment and imparting the unique texture of puffed foods. It is thought that the composition will be On the other hand, if these components exceed a certain size, they will penetrate the support structure mainly composed of starch, making it impossible to maintain the expanded state after heat treatment, so it is preferable that the size is below a certain level. Conceivable.
• the dough composition in step (i) has a molecular weight logarithm value at the peak apex of the peak 2sdMP, which has the second largest molecular weight logarithm, with respect to the peak 1stMP, which has the largest molecular weight logarithm.
• a preferred feature is that the ratio (2ndMP/1stMP) is within a predetermined range.
• the 2ndMP/1stMP of the dough composition is preferably, for example, 96% or less, and the lower limit thereof is not particularly limited, but can be, for example, in the range of 50% or more.
• the upper limit is, for example, 96% or less, or 95% or less, or 94% or less, or 93% or less, or 90% or less, or 88% or less, or 87% or less, or 86% or less. Or preferably 85% or less. If this value exceeds the above upper limit, it may be difficult for the puffed composition to expand or impart viscoelasticity (pull) peculiar to the starch network.
• the lower limit is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.
• the degree of gelatinization of the dough composition in step (i) is within a predetermined range as measured by the method described above.
• the degree of gelatinization of the dough composition in step (i) can be, for example, in a range of 0.1% by mass or more and less than 70% by mass. More specifically, the upper limit can be, for example, usually less than 70% by mass, or 60% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less.
• the lower limit thereof is not limited, but can be generally 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more. The principle behind this is unknown, but if the degree of gelatinization is within a certain range, the degree of gelatinization increases during firing, and accordingly, the size of the bubbles can be increased while retaining the generated gas. It seems possible.
• the dough composition in step (i) is preferably prepared to contain legumes and/or millet, preferably legumes. Although its content is arbitrary, 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, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. It is preferable that The upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, 80% by mass or less, or 70% by mass or less.
• the beans and/or cereals used may be those that are not subjected to the heat treatment described below, those that have been heat treated, or both may be used in combination. Furthermore, it is preferable to use powdered beans and/or cereals.
• the beans and/or cereals used in the present invention are such that the difference in temperature decrease in the gelatinization peak temperature measured in the temperature increase step (a1) when measured by the above-mentioned ⁇ Method a> is within the predetermined temperature range.
• a material that has been subjected to a mild heating treatment in advance so as to achieve this.
• the temperature decrease difference is, for example, in a range of 0°C or more and 50°C or less. More specifically, it is preferable that the upper limit of the temperature reduction difference is usually 50°C or less, or 45°C or less, or 40°C or less, or 35°C or less, or 30°C or less.
• the lower limit of the temperature reduction difference is not particularly limited, but usually pretreatment is performed so that the temperature decrease is 0°C or more, especially 1°C or more, or 2°C or more, or 3°C or more, or 4°C or more, or 5°C or more. It is preferable to do so.
• the gelatinization peak temperature is defined as the temperature at which the viscosity starts to decrease after the highest viscosity (cP) within a predetermined temperature range is reached in the temperature increase step (a1) when measured by the above-mentioned ⁇ Method a>. It represents the actual temperature (°C) and is an index that reflects the heat resistance of starch granules.
• the gelatinization peak temperature will be 50°C, and the temperature increase rate from 50°C to 140°C will be 12.5°C/
• T°C 50 ⁇ T ⁇ 140
• the gelatinization peak temperature is 140°C.
• the beans and/or cereals used in the present invention have a viscosity at breakdown (cP) (“value ⁇ ”) measured in the temperature raising stage (a1) when measured by the above-mentioned ⁇ Method a>.
• cP viscosity at breakdown
• Mild heating treatment is performed in advance so that the ratio ([value ⁇ ]/[value ⁇ ]) of the peak viscosity (cP) ("value ⁇ ") measured in the temperature raising step (a1) to the temperature is within a predetermined range. It can also be used as a raw material in step (i).
• the lower limit of the ratio is usually 0.1 or more, 0.2 or more, or 0.3 or more.
• the upper limit of the ratio is not particularly limited, the present invention also uses beans and/or millet raw materials (particularly raw material powder) that have been subjected to heating treatment in advance so that the ratio is usually 1.0 or less, or 0.9 or less. shall be included in the scope of
• the "peak viscosity (cp) value ⁇ " measured in the temperature raising step (a1) is defined as the “peak viscosity (cp) value ⁇ " measured in the temperature raising step (a1) when the measurement sample is heated from 50°C to 140°C at a heating rate of 12°C/min.
• the differential value of the viscosity transition measured by RVA changes from increasing to decreasing and then increases again.
• the viscosity (cP) when the differential value changes from increasing to decreasing ) and typically represents the viscosity (cP) when the viscosity changes from increasing to decreasing and then increases again.
• the viscosity changes when the differential value of the viscosity transition changes from increasing to decreasing, that is, when the viscosity changes from increasing trend to constant value. is the peak viscosity.
• the degree of gelatinization of the beans and/or cereals used in the present invention is preferably within a predetermined range.
• the degree of starch gelatinization of the beans and/or cereals used in the present invention can be, for example, in the range of 0.1% by mass or more and less than 50% by mass. More specifically, the upper limit can be, for example, usually 50% by mass or less, 45% by mass or less, 40% by mass or less, or 35% by mass or less.
• the lower limit is not limited, but it is usually 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more of beans and/or beans that have been heated in advance.
• cereal raw materials are also included in the scope of the present invention.
• the method for measuring the degree of gelatinization as a characteristic of the beans and/or cereals used in the present invention is the same as the method for measuring the degree of gelatinization as a characteristic of the puffed composition of the present invention, and as detailed separately. It is.
• the beans and/or cereals used in the present invention must have a number of starch granule structures within a predetermined range when a 6% suspension of the ground product is observed according to the above-mentioned procedure.
• the number of starch grain structures in the beans and/or millet raw materials (especially raw material powder) subjected to such heating treatment is not limited, but is, for example, 10 to 100,000 grains/mm to less than 100,000 grains/ mm .
• the range is within the range.
• the lower limit of the number of such starch grain structures is usually 10 pieces/mm 2 or more, or 20 pieces/mm 2 or more, or 30 pieces/mm 2 or more, or 40 pieces/mm 2 or more, or 60 pieces/mm 2 or more.
• the upper limit of the value is not particularly limited, but may be, for example, 100,000 pieces/mm 2 or less, 50,000 pieces/mm 2 or less, or 10,000 pieces/mm 2 or less. Beans and/or cereals raw materials (particularly raw material powders) that have been subjected to heating treatment in advance so that the number of starch granule structures falls within the above range are also included in the scope of the present invention.
• the legumes and/or cereals raw material (especially raw material powder) for use in step (i) of the production method of the present invention has a temperature drop difference of the gelatinization peak temperature measured by the above method equal to or lower than the above predetermined temperature.
• the starch grain structure observed is 40 particles/mm 2 or more, or 60 particles/mm 2 or more, or 80 particles/mm 2 or more than 100 pieces/ mm2 , or more than 150 pieces/ mm2 , or more than 200 pieces/ mm2 , or more than 250 pieces/ mm2 , or more than 300 pieces/ mm2 , and there is no upper limit. is, for example, 100,000 pieces/mm 2 or less, 50,000 pieces/mm 2 or less, or 10,000 pieces/mm 2 or less.
• (d-3) Temperature raising stage when preparing 32 g of 22% by mass water slurry of the ground material of the dough composition and measuring according to the temperature raising stage (a1) and the temperature lowering stage (a2) using a rapid visco analyzer.
• the gelatinization peak temperature in (a1) is above 95°C, or above 100°C, or above 105°C, or above 110°C, and the upper limit is not limited, but for example, below 140°C, or below 135°C, or The temperature is 130°C or less.
• the beans and/or cereals used in the present invention have a starch content of at least a predetermined value.
• the starch content of the dough composition can be, for example, in the range of 3.0% by mass or more and 80% by mass or less in terms of wet mass. More specifically, the starch content is usually 3.0% by mass or more in terms of wet mass. Among them, the content may be 5.0% by mass or more, 10% by mass or more, 12% by mass or more, 15% by mass or more, 18% by mass or more, or 20% by mass or more.
• the upper limit is not particularly limited, but can be, for example, usually 80% by mass or less, 75% by mass or less, or 70% by mass or less.
• the beans and/or cereals used in the present invention have a dry basis moisture content of a predetermined value or less.
• the dry weight moisture content is preferably in a range of, for example, 0% by mass or more and less than 25% by mass. More specifically, the upper limit can be generally less than 25% by mass, or 20% by mass or less, 15% by mass or less, or 10% by mass or less.
• the lower limit is not particularly limited, but it can usually be 0% by mass, 0% by mass or more.
• the dietary fiber content of the beans and/or cereals used in the present invention be within a predetermined range. Specifically, it is usually 3.0% by mass or more in terms of wet mass. or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8
• the content is preferably .0% by mass or more, or 9.0% by mass or more, or 10.0% by mass or more, or 11.0% by mass or more, or 12.0% by mass or more.
• the upper limit thereof is not particularly limited, but can be generally 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of wet mass.
• the beans and/or cereals used in the present invention have a specific surface area per unit volume after ultrasonic treatment of a predetermined value or more.
• the specific surface area per unit volume after ultrasonication is a predetermined value or more, in which a 2% by mass ethanol dispersion of the measurement target is measured using a laser diffraction scattering method.
• the lower limit of the specific surface area per unit volume after ultrasonic treatment is usually 0.10 m 2 /mL or more
• the upper limit is not limited, but can be, for example, in the range of 2.5 m 2 /mL. More specifically, the lower limit is usually 0.10 m 2 /mL or more.
• the raw material edible plants such as beans and/or cereals may be pulverized in advance by appropriate crushing treatment.
• the upper limit is not particularly limited, but can usually be 2.5 m 2 /mL or less, 2.2 m 2 /mL or less, or 2.0 m 2 /mL or less.
• psyllium husk is pretreated with an enzyme (preferably cellulase and/or pectinase and/or xylanase treatment, more preferably at least xylanase and/or pectinase treatment).
• an enzyme preferably cellulase and/or pectinase and/or xylanase treatment, more preferably at least xylanase and/or pectinase treatment.
• the scope of the present invention also includes enzyme-treated products of psyllium seed coats that have been subjected to the following treatments.
• the temperature and time during the heating treatment are determined based on the above [value ⁇ ]/[value ⁇ ] ratio and/or the starch granule structure, etc., from the viewpoint of removing undesirable components in the raw material while preventing damage to the starch granules.
• the heating method can be adjusted as appropriate so that it is within a predetermined range, and the heating method can be one that directly heats the powder using a solid (such as a metal part in equipment) as a medium (such as an extruder) or one that heats the powder using a gas as a medium. Methods (saturated steam heating, air dry heating, etc.) can be adopted as appropriate.
• the temperature of the composition during the treatment is preferably in the range of, for example, 60°C or more and 300°C or less. More specifically, the upper limit is usually preferably 300°C or lower, 280°C or lower, 250°C or lower, 210°C or lower, or 150°C or lower.
• the lower limit of the temperature is not particularly limited, but can usually be 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, or 100°C or higher.
• the treatment time at the temperature is preferably 30 minutes or less, or 25 minutes or less, and although the lower limit is not particularly limited, it is usually preferably 0.1 minute or more.
• the dry basis moisture content during the heating treatment is equal to or less than a predetermined value. If the dry basis moisture content during 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 for the effects of the present invention to be exerted.
• the upper limit is preferably in the range of, for example, 0% by mass or more and 80% by mass or less in terms of dry basis moisture 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 basis moisture content during the heating treatment is not particularly limited, but it can usually be 0% by mass or more, 1% by mass or more, or 2% by mass or more.
• the expanded composition after firing of the present invention is preferably a composition in which the starch grain structure is destroyed, since the effects of the present invention can be achieved.
• the number of starch granule structures be at least a predetermined value.
• the number of starch granule structures observed under the above-mentioned conditions is, for example, in the range of 40 to 100,000 particles/mm 2 It is preferable that 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, or 100 pieces/mm 2 or more, or 150 pieces/mm 2 or more, or It is preferable that the number is 200 pieces/mm 2 or more, or 250 pieces/mm 2 or more, or more than 300 pieces/mm 2 .
• the upper limit of the number of starch granule 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.
• the number of starch granule structures in the dough composition in step (i) is preferably greater than or equal to the number of starch granule structures in the puffed composition of the present invention after baking. Preferably, the number is greater than the number of starch granule structures. That is, before and after the heat treatment in step (ii), the number of starch granule structures in the composition decreases by a predetermined value or more (i.e., "the number of starch granule structures in the dough composition before heat treatment - after heat treatment"). It is preferable that the difference in decrease defined by the number of starch granule structures in the composition be a certain value or more.
• the value of the rate of decrease 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 step (ii). More specifically, the lower limit of the reduction rate is usually 10 pieces/mm2 or more, especially 20 pieces/mm2 or more, or 30 pieces/mm2 or more, or 40 pieces/ mm2 or more, or 50 pieces/ mm2. It is preferable that the number of particles decrease by 100 pieces/mm 2 or more, 150 pieces/mm 2 or more, 200 pieces/mm 2 or more, 250 pieces/mm 2 or more, or 300 pieces/mm 2 or more.
• the upper limit of the rate of decrease is not particularly 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.
• the legumes and/or cereals raw materials (especially raw material powder) used in the preparation of the dough composition in step (i) those that have been mildly heated can be used, as described above.
• Proteins contained in legumes and/or millet raw materials (especially raw material powder) are proteins that have been subjected to some kind of processing (for example, ultrasonic treatment, shear kneading treatment, heat treatment, etc.) (processed protein). It is preferable that By using legumes and/or millet raw materials (particularly raw material powder) containing such processed proteins, the puffed composition of the present invention has improved elasticity and/or extensibility, and the effects of the present invention can be obtained. It may become easier.
• beans and/or cereals raw materials that have been processed until some or all of the proteins contained therein are denatured.
• the denaturation treatment include heat treatment and electrical treatment. Specifically, proteins contained in such legumes and/or cereals raw materials (particularly raw material powders) are heated until they are thermally denatured (for example, at 60°C or higher). , or 70°C or higher, or 80°C or higher, etc.). The principle behind this is unknown, but the processed protein cross-links components such as starch, and the aggregated structure, which is thought to be composed of starch and protein in the puffed composition, develops into a desirable shape and size. may be contributing to.
• Such processed proteins are not particularly limited, but isolated pure products may be processed and incorporated into the composition, but processed proteins may be processed while being contained in beans and/or cereals. , is preferably blended into the composition. Furthermore, as mentioned above, it is preferable to use starch that has a low degree of processing to the extent that more than a certain percentage of starch granules remain, whereas for protein, it is preferable to use one that has been processed more than a certain degree (e.g., 60°C or higher, or 70°C or higher). or heat denaturation at 80° C. or higher) is preferably used.
• a certain degree e.g. 60°C or higher, or 70°C or higher
• the dough composition in step (i) contains a dietary fiber (i.e., the sum of soluble dietary fiber and insoluble dietary fiber) localization site in an edible plant.
• a dietary fiber i.e., the sum of soluble dietary fiber and insoluble dietary fiber
• the lower limit of the ratio of the dietary fiber localized portion (for example, psyllium seed coat) to the total mass of the entire fabric composition is, for example, in the range of 0.1% by mass or more and 20% by mass or less on a wet mass basis. It is preferable that 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 that satisfies the above regulations.
• such dietary fiber localization site may be at least the psyllium seed coat, and may be further subjected to the above-mentioned enzyme treatment (for example, cellulase, pectinase, or xylanase treatment).
• enzyme treatment for example, cellulase, pectinase, or xylanase treatment.
• the seed coat of legumes as a dietary fiber localized site (more specifically, an insoluble dietary fiber localized site) in the above ratio, it is possible to improve the composition when adding water, especially in a composition that does not have a step of fermenting the dough. This is preferable because the improved spreadability of the dough results in physical properties that make it easier to expand in step (ii).
• the seed coat (sometimes referred to as plantain seed coat or psyllium husk) of Psyllium husk, which is a wild plant that is usually used as an edible plant, is used to extract the dietary fiber localized area (more specifically, the soluble dietary fiber and insoluble dietary fiber localized area).
• the dietary fiber localized area more specifically, the soluble dietary fiber and insoluble dietary fiber localized area.
• the psyllium seed coat part which has been subjected to the above-mentioned enzyme treatment is treated as described above. It is preferable to contain it in a proportion. Further, it is preferable to contain both the seed coat of beans and the seed coat of plantain (particularly the seed coat of plantain in an enzyme-treated state), and it is preferable that the total content is in the above-mentioned ratio.
• the dough composition in step (i) contains the seed coat of psyllium (sometimes referred to as psyllium seed coat or psyllium husk)
• the plantain seed coat and other raw materials may be blended at the same time. Although they may be blended individually and stepwise in this order, it is preferable to blend the other raw materials after creating a mixture of water and plantain seed coat. It is more preferable to additionally incorporate psyllium seed coat.
• the dietary fiber localized site in the dough composition may contain the dietary fiber localized site alone, or may be contained in the form of a dietary fiber-containing food material containing the dietary fiber localized site, but it may be contained in the same type of food material. It is preferable to contain both the dietary fiber localized site and other sites, and it is particularly preferable to contain both the dietary fiber localized site and other sites in the same individual food material. Dietary fiber-containing foodstuffs containing dietary fiber localized sites in foods of the same type or the same individual may contain the dietary fiber localized sites and other sites separately, or the dietary fiber localized sites may be contained separately. It is also possible to contain foodstuffs containing the ingredients. Furthermore, the dietary fiber localization site may be an insoluble dietary fiber localization site that satisfies the above regulations.
• the dietary fiber localized site in the present invention refers to a site that has a relatively higher dietary fiber content than the edible portion of the food material (edible plant).
• the dietary fiber localized area is, in a dry state, normally 1.1 times or more, or 1.2 times or more, or 1.3 times or more, or 1.4 times or more of the edible part, or It has a dietary fiber content ratio of 1.5 times or more, or 1.6 times or more, or 1.7 times or more, or 1.8 times or more, or 1.9 times or more, or 2.0 times or more.
• the seed coat (more specifically, insoluble dietary fiber is localized) has a relatively higher dietary fiber content than the edible part (cotyledon), and in cereals, edible The bran part (more specifically, the insoluble dietary fiber localized part) which has a relatively higher dietary fiber content than the dietary fiber content in the bran part corresponds to the dietary fiber localized part.
• the seed coat (Plantago seed coat or psyllium husk) corresponds to a site where dietary fiber is localized (more specifically, a site where soluble dietary fiber and insoluble dietary fiber are localized).
• plantain seed coat contains soluble dietary fiber in addition to insoluble dietary fiber, and is therefore preferable from a nutritional standpoint.
• the dietary fiber localized site or the insoluble dietary fiber localized site in the present invention refers to a part of the "edible part" of the food (e.g., the seeds or skin of cereals, beans, seeds, vegetables, etc., especially the seeds or skins of legumes, etc.). It may be one or more selected from the seed coat, the seed coat of plantain, and the bran of cereals) or the inedible part (e.g., the core of corn, the pod of beans), It is preferable that the dietary fiber localization site or the insoluble dietary fiber localization site is a part of the "edible part", and is one or more of the seed coat of beans, the seed coat of plantain, and the bran of millet. It is more preferable to contain either one of the seed coat of beans and the seed coat of plantain, and it is particularly preferable to contain both the seed coat of beans and the seed coat of plantain.
• dietary fiber localization sites include the "waste sites" of various foodstuffs listed in the 2015 Japanese Food Standard Table of Food Composition (7th edition) (an example is shown in Table B).
• Table B Japanese Food Standard Table of Food Composition
• the "inedible part" of a food ingredient refers to a part of the food material that is not suitable for normal eating or drinking, or the part that is discarded in normal eating habits, and the "edible part” refers to the part that is discarded from the whole food material. Represents the part excluding the (inedible part).
• the portion and proportion of inedible parts in the foods used in the present invention that is, dietary fiber-containing foods and/or other (non-dietary fiber-containing) foods, will vary depending on the person handling the food or processed food product. If you are a business person, you can understand this.
• the dietary fiber content ratio in terms of dry mass in the dietary fiber localized region is, for example, in the range of more than 8% by mass and not more than 50% by mass. 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 weight, or more than 16% by weight, or more than 17% by weight, or more than 18% by weight, or more than 19% by weight, or more than 20% by weight. Although the upper limit is not particularly limited, it can usually be 50% by mass or less, 40% by mass or less, or 30% by mass or less.
• the provisions regarding the raw material composition whose value does not change depending on the presence or absence of moisture or before and after processing and the provisions regarding nutritional components are the provisions regarding the dough composition in step (i) and the provisions regarding nutritional components. Step (ii) may also be satisfied.
• the dietary fiber localization site may be an insoluble dietary fiber localization site, and the insoluble dietary fiber content ratio may satisfy the above regulations.
• the dietary fiber localized portion when containing the dietary fiber localized portion, it is preferable to contain it in the form of a micronized product.
• the dietary fiber localized area When micronizing the dietary fiber localized area, the dietary fiber localized area may be subjected to the micronization treatment alone, or the dietary fiber-containing food material including the dietary fiber localized area may be subjected to the micronization treatment.
• a method of separating the edible part of plantain from other parts, micronizing it, and then mixing it with cereals that have an edible part that has been separately micronized, or separating the plantain seed coat from other parts and micronizing it examples include a method of mixing with beans and/or millet grains that have been subjected to a separate micronization treatment.
• the dietary fiber localization site is an insoluble dietary fiber localization site that is a hard tissue, it is preferable that the above provisions are satisfied.
• micronization processing on dietary fiber-containing foodstuffs that contain localized dietary fiber sites (particularly localized insoluble dietary fiber sites), it is possible to omit the process of fractionating the material for each site. If the method can be adopted, it can be produced industrially advantageously. For example, there is a method in which beans having a seed coat or cereals having a bran are subjected to micronization treatment as they are.
• the micronized dietary fiber localized portion may contain a product that has been subjected to micronization treatment after separating the dietary fiber localized portion from the food, or may contain dietary fiber containing the dietary fiber localized portion. It may also contain foodstuffs that have been subjected to micronization treatment.
• the temperature during pulverization is also not limited, and any of high temperature pulverization, room temperature pulverization, and low temperature pulverization may be used.
• the pressure during pulverization is also not limited, and may be any of high-pressure pulverization, normal-pressure pulverization, and low-pressure pulverization. Examples of equipment for such pulverization include equipment such as blenders, mixers, mills, kneaders (extruders), pulverizers, crushers, and grinders. Good too.
• a dry bead mill for example, a dry bead mill, a medium stirring mill such as a ball mill (rolling type, vibrating type, etc.), a jet mill, a high-speed rotating impact type mill (pin mill, etc.), a roll mill, a hammer mill, etc. can be used.
• a medium stirring mill such as a ball mill (rolling type, vibrating type, etc.), a jet mill, a high-speed rotating impact type mill (pin mill, etc.), a roll mill, a hammer mill, etc.
• a medium stirring mill such as a ball mill (rolling type, vibrating type, etc.), a jet mill, a high-speed rotating impact type mill (pin mill, etc.), a roll mill, a hammer mill, etc.
• the particle diameter d50 of the fine particle composite after agitation is adjusted within a predetermined range.
• the particle diameter d50 after agitation is preferably in the range of 1 ⁇ m or more and 450 ⁇ m or less, for example. More specifically, the upper limit is usually 450 ⁇ m or less, preferably 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.
• the lower limit thereof is not particularly limited, but can be generally 1 ⁇ m or more, particularly 5 ⁇ m or more, or 7 ⁇ m or more.
• the particle diameter d90 of the fine particle composite after agitation is adjusted within a predetermined range.
• the particle diameter d90 after agitation 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, preferably 450 ⁇ m or less, 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, or 100 ⁇ m or less.
• the lower limit is not particularly limited, but it is usually 1 ⁇ m or more, preferably 5 ⁇ m or more, or 7 ⁇ m or more.
• the ratio of particles (fine particles and fine particle composites) per unit volume in the micronized product of the dietary fiber localized areas after disturbance is preferably in a 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, 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, or 0.90 [m 2 /mL] or less, or 0.80 [m 2 /mL] or less. [m 2 /mL] or less is preferable.
• the subject of the present invention also includes legumes and/or millet raw materials (particularly raw material powder) that have been subjected to heating treatment in advance so that the specific surface area per unit volume of the legumes and/or millet used in the present invention falls within the above range. shall be provided.
• the specific surface area per unit volume [m 2 /mL] refers to the specific surface area per unit volume (1 mL) when the particles are assumed to be spherical, as measured using the laser diffraction particle size distribution analyzer described above. Represents specific surface area.
• the specific surface area per unit volume when particles are assumed to be spherical is a measured value that reflects the components and surface structure of the particles (specific surface area per volume or mass determined by permeation method, gas adsorption method, etc.). are numbers based on different measurement mechanisms.
• the specific surface area per unit volume when the particles are assumed to be spherical is calculated by 6 ⁇ ⁇ (ai) ⁇ ⁇ (ai ⁇ di), where the surface area per particle is ai and the particle diameter is di. Desired.
• the beans and/or millet contained in the dough composition in step (i) are preferably in the form of legume powder and/or millet powder having a particle size d 90 of a predetermined value or less after ultrasonication.
• the particle diameter d 90 of beans and/or cereals after ultrasonic treatment is, for example, in the range of 1 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually less than 500 ⁇ m, preferably 450 ⁇ m or less, 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, or 100 ⁇ m or less.
• the lower limit is not particularly limited, but it is usually 1 ⁇ m or more, preferably 5 ⁇ m or more, 7 ⁇ m or more, or 10 ⁇ m or more.
• step (ii) the dough composition is heated and expanded.
• the aforementioned enzyme treatment e.g., cellulase, pectinase, xylanase treatment, etc.
• the starch in the dough composition is decomposed by degrading enzymes, and the composition progresses in swelling. I will do it. That is, when performing the above-mentioned enzyme treatment, raw materials that have been subjected to enzyme treatment in advance may be used, enzyme treatment may be performed in step (i), enzyme treatment may be performed in step (ii), A combination of these methods may also be used.
• the method may include performing enzyme treatment in step (i) and/or step (ii).
• the heating time in step (ii) may be appropriately set based on the reaction rate determined from the enzyme activity in the dough composition, reaction temperature, dry basis moisture content, etc., and the rate of change of various parameters of the above-mentioned puffing composition.
• the time can be generally set to 1 minute or more and 24 hours or less.
• the lower limit is usually 1 minute or more, especially 2 minutes or more, or 3 minutes or more.
• the upper limit is not particularly limited, it can usually be 24 hours or less, or 16 hours or less.
• the heating temperature in step (ii) can also be appropriately set based on the rate of change of various parameters of the above-mentioned expanded composition, 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 95°C or higher, or The temperature can be 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, particularly 120°C or higher.
• the upper limit is not particularly limited, but for example, it is usually 300°C or less, especially 290°C or less, or 280°C or less, or 270°C or less, or 260°C or less, or 250°C or less, or 240°C or less, or 230°C or less. , or 220°C or less.
• the pressure during heating in step (ii) is not particularly limited and is arbitrary as long as it does not prevent the composition from swelling, but it can usually be normal pressure.
• the puffed composition of the present invention is a fermented puffed composition
• the following method for producing a fermented puffed composition for example, can be adopted as a manufacturing method thereof.
• the provisions regarding step (ii) in this specification (specifically, the provisions regarding the state before and after the heat treatment in step (ii)) are applicable to the fermentation step (ii-a) described below. It is sufficient that the "after treatment" provisions are satisfied at the time when the calcination step (ii-b) is completed, but the provisions may be satisfied at the time the fermentation step (ii-a) is completed.
• the puffed composition of the present invention is a non-fermented puffed composition
• the following method for producing a non-fermented puffed composition can be adopted as a manufacturing method thereof, for example.
• the provisions regarding step (ii) in this specification shall be the same as the mixing step (ii-2a) described below.
• the firing step (ii-2b) are completed, the "after treatment" provision may be satisfied, but the provision may be satisfied at the time the mixing step (ii-2a) is completed.
• Step (ii) includes the following steps (ii-a) and (ii-b).
• (ii-a) A step of fermenting the dough composition of (i) with yeast.
• (ii-b) Calcining the composition after yeast fermentation of (ii-a) above.
• Step (ii) includes the following steps (ii-2a) and (ii-2b).
• (ii-2a) A step of mixing air bubbles and/or a swelling agent into the dough composition of (i).
• (ii-2b) Heat-treating the mixed composition of (ii-2a) above.
• step (ii) it is preferable that the swelling by heat treatment of the dough composition in step (ii) be carried out so as to satisfy the following conditions.
• the dry basis moisture content of the composition decreases by a predetermined percentage or more (i.e., "(the percentage in the fabric composition before heat treatment - the percentage in the composition after heat treatment)" )/the ratio in the dough composition before heat treatment” is preferably a value greater than a certain value.
• the reduction rate before and after the heat treatment in step (ii) is, for example, 5% by mass or more, and although the upper limit is not limited, it is preferably in the range of, for example, 100% by mass or less.
• 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, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more. It is preferable that the reduction is at least 40% by mass, at least 45% by mass, at least 50% by mass, at least 55% by mass, or at least 60% by mass. The reason for this is not clear, but it is thought that the larger the ratio, the more the decomposition of starch and vegetable polysaccharide (Plant husk) in the dough composition during the heating process is promoted, and the more the composition progresses, the more preferably the puffiness of the composition progresses. It will be done.
• the upper limit of the reduction rate is not particularly limited, but for example, usually 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, Alternatively, it can be 80% by mass or less, or 70% by mass or less.
• the dry basis moisture content reduction rate before and after the heat treatment in step (ii) is relatively small (i.e., "( The rate of decrease defined by 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 within a certain range. ) is preferable. Specifically, it is preferable that the rate of decrease before and after the heat treatment in step (ii) is, for example, in a 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 from the viewpoint of industrial production efficiency, it can be, for example, usually less than 80% by mass, especially less than 70% by mass, or less than 60% by mass.
• before heat treatment refers to the state of the dough composition immediately after preparation in step (i)
• after heat treatment refers to the state of the dough composition immediately after preparation in step (ii). It shows the state of the expanded composition afterward.
• the molecular weight logarithm ratio (2ndMP/1stMP) decreases by more than a predetermined value (i.e., "(the ratio in the dough composition before heat treatment - the ratio in the composition after heat treatment)/the dough composition before heat treatment" It is preferable that the rate of decrease defined by "the proportion in the product" is a value greater than a certain value.
• the reduction rate of 2ndMP/1stMP is preferably, for example, 1% or more, and the upper limit thereof is not particularly limited, but may be, for example, in the range of 70% or less. More specifically, the lower limit of the 2ndMP/1stMP reduction rate is usually 1% or more, or 1.5% or more, or 2% or more, or 3% or more, or 4% or more, or 7% or more, or 8%. or more, or preferably 10% or more. If this value is less than the lower limit, it may be difficult for the puffed composition to expand, or it may be difficult to impart the viscoelasticity (pull) characteristic of the starch network.
• the upper limit of the reduction rate of 2ndMP/1stMP is not particularly limited, but may be, for example, 70% or less, 60% or less, or 50% or less.
• the total porosity increases by a predetermined ratio or more before and after the heat treatment in step (ii) described below (i.e., "(the ratio in the composition after heat treatment - the fabric before heat treatment)".
• the increase rate defined by "the proportion in the composition)/the proportion in the dough composition before heat treatment” is a value greater than a certain value.
• the rate of increase in such a value is preferably in a range of, for example, 1% or more and 10,000% or less.
• the lower limit of the increase rate is usually 1% or more, especially 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8%. or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, particularly preferably 50% or more.
• the reason for this is not certain, but it is thought to be due to the expansion of air bubbles in the dough.
• the upper limit of the increase rate is not particularly limited, but is usually 10,000% or less, or 8,000% or less, or 6,000% or less, or 4,000% or less, or 2,000% or less, or 1,000% or less, or 500% or less, or 300% or less. % or less, or 200% or less, or 150% or less.
• the volume of the composition before and after the heat treatment in step (ii) described below usually increases by 1% or more (i.e., "(volume after heat treatment - volume before heat treatment)/volume before heat treatment)".
• a preferable feature is that the rate of increase defined as "volume before treatment” is a value greater than a certain value. Specifically, it is preferable that the rate of increase in such a value is, for example, in a range of 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, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8%.
• the upper limit of the increase rate is not particularly limited, but is usually 2000% or less, or 1000%, or 800%, or 600% or less, or 400% or less, or 300% or less, or 200% or less, Or it can be 150% or less.
• the expanded composition of the present invention preferably maintains its expanded state even after the heat treatment in step (ii). That is, when the composition is cooled to room temperature (20° C.) after the heat treatment in step (ii), the reduction rate of the total porosity is less than or equal to the predetermined value (i.e., “(the composition after step (ii) The reduction rate defined as the ratio (maximum value) - the ratio (minimum value) in the composition after cooling to room temperature / the ratio (maximum value) in the composition after step (ii) is a value below a certain level. ) is preferred. Specifically, it is preferable that the reduction rate of such a value is, for example, in a range of 0% or more and 50% or less.
• the lower limit of the reduction rate is usually 50% or less, especially 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, particularly 20% or less. preferable. Although the reason for this is not clear, it is thought that the composition having a large proportion cannot maintain its expanded state after heat treatment and rapidly deflates.
• 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 when the composition is cooled to room temperature (20° C.) after the heat treatment in step (ii) is a predetermined percentage or less (i.e., "(step ( ii) Volume in the post-composition (maximum value) - Volume in the composition after cooling to room temperature (minimum value))/Volume in the post-composition (maximum value) in step (ii)
• a value where the reduction rate is below a certain level is preferable. That is, it is preferable that the reduction rate of such a value is, for example, in a range of 0% or more and 50% or less.
• the lower limit of the reduction rate is usually 50% or less, especially 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, particularly 20% or less. preferable. Although the reason for this is not clear, it is thought that the composition having a large proportion cannot maintain its expanded state after heat treatment and rapidly deflates.
• the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.
• step (i) and/or step (ii) In addition, in the production method of the present invention, it is preferable to perform enzyme treatment in step (i) and/or step (ii).
• enzyme treatment in step (i) and/or step (ii).
• the types of enzymes and treatment conditions are as explained separately.
• an enzyme-treated vegetable viscous component (especially a vegetable polysaccharide, preferably psyllium seed coat) is blended into the composition. It is preferable.
• a vegetable polysaccharide especially a psyllium seed coat
• the types of plant polysaccharides, types of enzymes, and treatment conditions are as explained separately.
• step (i) and/or step (ii) a vegetable viscous component (especially a vegetable polysaccharide) that satisfies the following (8) and/or (9) is added to the composition. It is preferable to mix them.
• the vegetable viscous component (especially the vegetable polysaccharide) to be blended in step (i) and/or step (ii) is as follows when (8) the vegetable polysaccharide is measured by the following ⁇ method a>. It is preferable that the ratio of [value ⁇ ]/[value ⁇ ] is equal to or less than a predetermined value.
• [Value ⁇ ] Viscosity at breakdown (cP) in the temperature increase stage (a1).
• [Value ⁇ ] Peak viscosity (cP) at the temperature lowering stage (a2).
• (a1) A heating stage in which the measurement sample is heated from 50°C to 140°C at a heating rate of 12°C/min and held for 3 minutes.
• (a2) Temperature lowering stage in which the temperature is lowered from 140°C to 50°C at a cooling rate of 12°C/min.
• the plant polysaccharide blended in step (i) and/or step (ii) has the above-mentioned [value ⁇ ]/[value ⁇ ] of, for example, 100 or less, although the lower limit is not particularly limited. , for example, 0.
• the upper limit of [value ⁇ ] / [value ⁇ ] of the plant polysaccharide is usually 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less, or 50 or less, or 40 or less, or 30 or less, or 20 or less.
• the lower limit of [value ⁇ ]/[value ⁇ ] of the plant polysaccharide is not particularly limited, but may be, for example, 0, 0 or more, or 0.5 or more.
• the vegetable viscous component (especially the vegetable polysaccharide) to be blended in step (i) and/or step (ii) is obtained by processing (9) vegetable polysaccharide according to the following [procedure b].
• the peak 1stMP with the largest molecular weight logarithm in the molecular weight distribution curve MWDC 3.0-6.0 in the range of 3.0 or more and less than 6.0 obtained by analyzing the components under the following [condition B] It is preferable that the ratio (2ndMP/1stMP) of the molecular weight logarithmic value of the peak apex at the peak 2ndMP, which has the second largest molecular weight logarithm, to the molecular weight logarithmic value of the peak apex in 2ndMP is less than or equal to a predetermined value.
• the 2ndMP/1stMP of the vegetable viscous component (especially vegetable polysaccharide) blended in step (i) and/or step (ii) is, for example, 95% or less, and the lower limit is particularly limited. However, it is preferable that it is, for example, 50% or more.
• the upper limit of 2ndMP/1stMP of plant polysaccharides is usually 95% or less, or 94% or less, or 93% or less, or 92% or less, or 90% or less, or 88% or less, or 87% or less. , or 86% or less, or 85% or less.
• the lower limit of 2ndMP/1stMP of the plant polysaccharide is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.
• beans and/or cereals having a PDI value of less than a predetermined value are blended into the composition in step (i) and/or step (ii).
• the details of the PDI value of beans and/or cereals are as explained separately.
• the beans and/or cereals blended in step (i) and/or step (ii) have a PDI value of, for example, less than 55% by mass, and the lower limit is not particularly limited, but for example, 0. % or more.
• the upper limit of the PDI value of beans and/or cereals is usually less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or 30% by mass. %, or less than 25% by weight, or less than 20% by weight, or less than 15% by weight, or less than 10% by weight.
• the lower limit of the PDI value of beans and/or cereals is not particularly limited, but can be, for example, usually 0% by mass or more, 1% by mass or more, or 2% by mass or more.
• the production method of the present invention may include at least steps (i) and (ii), but in addition to steps (i) and (ii), the puffed composition of step (ii) is further treated under reduced pressure. It is preferable to include the step of (step (iii)). As described above, it is preferable to provide this step (iii) in which the expanded composition of step (ii) is treated under reduced pressure, since it is possible to prevent shrinkage of the expanded composition and adjust the pore size to a preferable value. Further, it is preferable because it may make it easier to feel a pleasant aroma derived from raw materials (beans, cereals, etc.).
• the depressurization treatment in step (iii) is not particularly limited, and can be performed using a known vacuum cooler.
• the pressure during the depressurization treatment is not limited, it is preferably carried out under pressure conditions of, for example, 0.01 bar or more and 0.9 bar or less.
• the lower limit of the pressure is usually 0.01 bar or more, or 0.03 bar or more, or 0.05 bar or more, or 0.07 bar or more, or 0.08 bar or more, or 0.09 bar, or 0.1 bar or more. It is preferable that there be.
• the upper limit is not particularly limited, but is preferably, for example, usually 0.9 bar or less, 0.8 barPa or less, 0.7 bar or less, or 0.6 bar or less.
• the temperature during the depressurization treatment in step (iii) is also not limited, but it is preferably carried out at a temperature of 0° C. or higher and 60° C. or lower, for example.
• the lower limit of the temperature is not limited, but is preferably, for example, 0°C or higher, 5°C or higher, 10°C or higher, 15°C or higher, or 20°C or higher.
• the upper limit of the temperature is not limited, but is preferably, for example, 60°C or lower, 55°C or lower, or 50°C or lower.
• the time period during the depressurization treatment in step (iii) is also not limited, but it is preferably carried out over a period of, for example, 0.1 minute or more and 60 minutes or less.
• the lower limit of the time is not limited, but may be, for example, 0.1 minutes or more, or 0.5 minutes or more, or 1 minute or more, or 1.5 minutes or more, or 2 minutes or more. preferable.
• the upper limit of the time is not limited, but is preferably within 60 minutes, within 40 minutes, within 20 minutes, or within 5 minutes, for example.
• the manufacturing method of the present invention may further include additional intermediate treatment and/or post-treatment.
• Additional intermediate treatments and/or post-treatments include fermentation treatment, molding treatment, drying treatment, constant temperature treatment, and the like.
• Fermentation treatment can usually be carried out between stage (i) and stage (ii).
• the fermentation method and fermentation shape are not particularly limited, and the fermentation can be carried out under arbitrary conditions using methods known in the technical field.
• the dough composition may be mixed with yeast and held at a predetermined temperature for a predetermined period of time.
• Fermentation yeasts include, but are not limited to, sake yeast, baker's yeast, beer 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 is usually 0°C or higher, particularly 4°C or higher, and even 10°C or higher.
• the upper limit is not particularly limited, but it can be generally 60°C or less, especially 50°C or less. Fermentation time is also not limited, but it can be generally 30 minutes or more, especially 60 minutes or more, and usually within 36 hours, especially 24 hours. In particular, for example, by fermenting under conditions of 0°C or higher and 40°C or lower (more preferably 35°C or lower, or 30°C or lower, or 25°C or lower, or 20°C or lower), for example, for 10 hours or more and within 36 hours. , is preferable because it results in a composition with good fragrance.
• the molding treatment can be carried out between step (i) and step (ii) and/or after step (ii).
• the molding method and molding shape are not particularly limited, and it can be molded into any shape by a method known in the technical field.
• the composition when forming a composition into an elongated shape such as noodles such as pasta or Chinese noodles, the composition may be extruded into an elongated shape using a device such as the extruder described above.
• the composition when preparing a flat composition, the composition may be molded into a flat plate using a sheet molding machine, a roll molding machine, or the like.
• Drying treatment can usually be carried out after step (ii).
• any method generally used for drying foods can be used. Examples include sun drying, shade drying, freeze drying, air drying (e.g. hot air drying, fluidized bed drying, spray drying, drum drying, low temperature drying, etc.), pressure drying, vacuum drying, microwave drying, oil heat drying, etc. can be mentioned. Among them, air drying (e.g. hot air drying, fluidized bed drying, spray drying, drum drying, low temperature A method using drying, etc.) or freeze drying is preferred.
• Isothermal treatment can usually be carried out between stage (i) and stage (ii).
• the composition of step (i) is preferable to subject the composition of step (i) to constant temperature treatment at a constant temperature or higher while maintaining a dry basis water content of a constant level or higher, since the swelling property is improved.
• the treatment temperature is not limited, it is preferably in the range of, for example, 60°C or higher and 300°C or lower. More specifically, the lower limit is usually 60°C or higher, particularly 70°C or higher, or 90°C or higher, or 100°C or higher.
• the upper limit is not particularly limited, but can usually be 300°C or lower, or 250°C or lower.
• the holding time can be usually 15 minutes or more, especially 30 minutes or more, and can usually be 10 hours or less, especially 5 hours or less.
• the dry basis moisture content during constant temperature treatment is not limited, but is preferably in the range of, for example, more than 30% by mass and not more than 200% by mass. More specifically, the lower limit is 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, Moreover, it can be generally 200% by mass or less, especially 175% by mass or less, or 150% by mass or less.
• each dried legume powder or millet powder in Table 1 is obtained by processing the raw legumes or millet grains shown in Table 1 in an extruder at a dry basis moisture content of 10% by mass, a heating temperature of 260°C, and a processing time of 30 seconds. It was obtained by powdering it under the following conditions and then air drying it.
• the dough composition was baked using NE-MS264 manufactured by Panasonic. Furthermore, when processing "conditions (enzyme)” derived from plant polysaccharides other than beans and cereals, it is carried out in conjunction with dough processing (fermentation (however, in Test Example 16, puffing with a leavening agent), baking), and HOSHIZAKI Co., Ltd. The process was carried out using HDC-7S1TA, manufactured by Manufacturer Co., Ltd. Further, in the "reduced pressure treatment” in step (iii), CMJ-20QE manufactured by Miura Kogyo Co., Ltd. was used.
• the content of plant polysaccharides can be considered to be equivalent to the "compounding amount" of "derived from plant polysaccharides other than beans and cereals.”
• an aqueous solution containing 4% by weight of enzyme-treated "derived from plant polysaccharides other than beans and cereals” was prepared and measured at 4°C using a B-type viscometer (rotor No. 4). The viscosity measured under the measurement conditions of 60 rpm and pH 4 was over 200 cp.
• the "PDI value” in the dough composition represents the PDI value derived from the edible plant that is the raw material.
• pectinase G "Amano" manufactured by Amano Enzyme Co., Ltd. was used as the pectinase
• hemicellulase "Amano" 90 (xylanase) manufactured by Amano Enzyme Co., Ltd. was used as the xylanase.
• test examples 15 and 20 After the heat treatment, the expanded compositions of each test example (excluding test examples 15 and 20) and each comparative example were obtained by cooling to room temperature. After the expanded composition of each test example was cooled or decompressed, the shape was left at room temperature (20° C.) for 1 hour, and the shape did not change from that after firing. In Test Example 13, some shrinkage over time after swelling was observed, but this was within an acceptable range.
• each aqueous solution with a concentration close to the threshold value of each component was prepared.
• ⁇ Evaluation criteria for “bulge” The swelling state of each composition after the heating process was evaluated in the following five stages. 5: The swelling state is good and is very preferable. 4: The swelling state is generally good, which is preferable. 3: The swelling state is good to some extent, which is preferable. 2: Swelling condition is somewhat poor, not preferable. 1: The swelling state is poor and is very unfavorable.
• ⁇ Evaluation criteria for “viscoelasticity (pull) unique to starch networks” The texture unique to puffed foods of each composition was evaluated on the following five scales. 5: The viscoelasticity (pull) peculiar to the starch network is completely maintained, which is very preferable. 4: The viscoelasticity (pull) characteristic of the starch network is almost completely maintained, which is preferable. 3: Although the viscoelasticity (pull) peculiar to the starch network is somewhat impaired, it is preferable. 2: The viscoelasticity (pull) peculiar to the starch network is considerably impaired, which is not preferable. 1: The viscoelasticity (pull) peculiar to the starch network is completely impaired, which is extremely undesirable.
• the following may be the reason for each test example having good results.
• the viscosity ([value ⁇ ]) relatively lower than [value ⁇ ] when the temperature is raised during firing (corresponding to the temperature raising stage (a1) of the present invention)
• the bubbles expand during firing. It is believed that the dough becomes viscous, making it easier to achieve a puffed state.
• the viscosity ([value ⁇ ]) relatively higher than [value ⁇ ] in the latter half of firing (when the temperature is lowered, which corresponds to the temperature lowering stage (a2) of the present invention)
• it is possible to obtain a viscosity that is preferable for the composition. (subtraction) is considered to be given.
• the logarithm of the molecular weight of 1stMP which is considered to be a value that reflects plant polysaccharides with a relatively large molecular weight size (especially psyllium seed coat), and plant polysaccharides with a relatively small molecular weight size (especially psyllium seed coat). It is thought that by increasing the difference from the molecular weight logarithmic value of 2ndMP, which is considered to be a reflected value, the expansion of the bubbles during firing is further helped. Although the principle behind this is unknown, it is thought that by making the viscous polysaccharide relatively small in size, its elasticity becomes gentle and promotes the secondary growth of air bubbles during baking.
• a puffed composition containing starch derived from beans and/or cereals which promotes puffing and is imparted with viscoelasticity (pull) peculiar to a starch network. It has extremely high utility in the food field.

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• 2023
  • 2023-06-28 EP EP23831539.4A patent/EP4381951B1/en active Active
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