WO2025041733A1 - 豆類及び／又は雑穀類を含む組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法 - Google Patents

豆類及び／又は雑穀類を含む組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法 Download PDF

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Publication number
WO2025041733A1
WO2025041733A1 PCT/JP2024/029296 JP2024029296W WO2025041733A1 WO 2025041733 A1 WO2025041733 A1 WO 2025041733A1 JP 2024029296 W JP2024029296 W JP 2024029296W WO 2025041733 A1 WO2025041733 A1 WO 2025041733A1
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Prior art keywords
mass
composition
less
viscosity
content
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PCT/JP2024/029296
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English (en)
French (fr)
Japanese (ja)
Inventor
博文 水野
学 小西
優佳 阪野
竣悟 田中
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Mizkan Holdings Co Ltd
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Mizkan Holdings Co Ltd
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Priority to JP2025519644A priority Critical patent/JP7722765B2/ja
Publication of WO2025041733A1 publication Critical patent/WO2025041733A1/ja
Priority to JP2025124202A priority patent/JP2025146909A/ja
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to a composition containing beans and/or millet and a method for producing the same.
  • Patent Document 1 JP Patent Publication No. 2019-024347 discloses that bread was made using a mixed flour containing rice flour and psyllium.
  • Patent Document 2 discloses that a puffed composition mainly composed of starch is obtained by adjusting the dry weight basis moisture content, starch gelatinization degree, and dietary fiber content of the puffed composition to predetermined values or more.
  • Patent Document 3 discloses that a fermented composition was obtained by an extrusion method.
  • Patent Document 4 discloses a bread-related technology that uses an enzyme with xylan decomposition activity.
  • Patent Document 5 discloses a bread-related technology that uses glycase.
  • Patent Documents 1 and 2 have the problem that the balance between the number and size of air bubbles in the puffed product is poor.
  • compositions prepared from a dough composition consisting only of a vegetable viscous component (such as psyllium) that does not contain starch are difficult to maintain the puffed state even after heat treatment (they fall out of the pot).
  • Patent Documents 3 and 4 which relate to a fermented composition that is one embodiment of the present invention, are not technologies that can solve the above problems, although they have some similar configurations.
  • Patent Document 3 requires a special extrusion device
  • Patent Document 4 is a technology based on network formation by glutelin in wheat flour, and cannot be applied to puffed foods that do not contain gluten as a main component, so they are not versatile technologies.
  • Patent Document 5 although partially similar in composition, is not a technology that can solve the above problems, and requires heat-resistant glycase, making it a technology that is not versatile.
  • the present invention was made in consideration of the above problems, and has as one of its objects to provide a composition that contains beans or miscellaneous grains that have a relatively low or no gluten content compared to wheat, and that has a better balance of the number and size of air bubbles than conventional products that contain a lot of starch, and that has reduced kiln dropout compared to conventional products that do not contain starch (the expanded state is maintained even after heat treatment).
  • the viscosity of the vegetable viscous component may not be fully developed in the temperature range of approximately 50°C to 90°C (corresponding to the heating stage a1 in the present invention) during the process of heating and baking the dough composition, and the air bubbles in the puffed product may not be retained and may combine with each other, resulting in a composition with large bubbles but few in number, or a composition in which the air bubbles do not grow sufficiently to an appropriate size.
  • the vegetable viscous component (psyllium in Patent Documents 1 and 2), which has relatively poorer water absorption than starch, is able to obtain water, thereby solving the problem of the prior art in which viscosity development was difficult.
  • the starch exerts a certain level of viscosity during the cooling stage of the dough composition's heating and baking process (for example, the latter stage when the temperature drops after reaching the maximum temperature during baking), resulting in a composition with reduced kiln drop compared to conventional products. This is the essence of the present invention.
  • the gist of the present invention relates to, for example, the following.
  • [Item 1] A composition containing beans and/or miscellaneous grains and satisfying all of the following (1) to (3).
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C/min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity appearing in the temperature increase stage from 50°C to 90°C is the "1st peak viscosity", the highest peak viscosity appearing in the temperature increase stage from 90°C to 140°C (including the stage of holding at 140°C for 3 minutes) is the "2nd peak viscosity", and the lowest breakdown viscosity appearing between the 1st peak viscosity and the 2nd peak viscosity is the "1st breakdown viscosity").
  • composition according to item 1 which satisfies the following (A) and/or (B): (A) The 1st peak viscosity/2nd peak viscosity ratio is 0.1 or more. (B) 1st peak viscosity exceeds 100 cp.
  • composition according to item 1 or 2 in which the reduction rate of the viscosity at the second breakdown relative to the viscosity at the second peak is 60% or more (wherein the "viscosity at the second breakdown" is defined as the minimum viscosity at the breakdown that appears during the temperature increase step in which the temperature is increased to 140° C. after the appearance of the second peak viscosity and the temperature is maintained at 140° C. for 3 minutes).
  • [Item 5] The composition according to any one of Items 1 to 4, having a moisture content on a dry basis of less than 150% by mass.
  • [Item 6] The composition according to any one of Items 1 to 5, wherein the dietary fiber content is 3.0% by mass or more in terms of wet mass.
  • [Item 7] The composition according to any one of Items 1 to 6, wherein the soluble dietary fiber content is 0.5% by mass or more in terms of wet mass.
  • [Item 8] The composition according to any one of Items 1 to 7, having a protein content of 0.1% by mass or more in terms of wet mass.
  • [Item 9] The composition according to any one of Items 1 to 8, wherein the starch content is 1.0% by mass or more in terms of wet mass.
  • [Item 10] The composition according to any one of Items 1 to 9, wherein the soluble carbohydrate content is 1.0% by mass or more in terms of wet mass.
  • [Item 11] The composition according to any one of Items 1 to 10, wherein the monosaccharide and/or disaccharide content is 1.0% by mass or more in terms of wet mass.
  • [Item 12] The composition according to any one of Items 1 to 11, wherein the soluble carbohydrate is derived from beans and/or millet.
  • [Item 13] The composition according to any one of Items 1 to 12, wherein the soluble carbohydrate is a soluble carbohydrate produced by enzymatic treatment.
  • [Item 14] The composition according to any one of Items 1 to 13, wherein a portion of the starch contained in the beans and/or millet is decomposed by enzyme treatment.
  • [Item 15] The composition described in Item 13 or 14, wherein the enzyme treatment is performed with one or more enzymes selected from alpha amylase, glucoamylase, and beta amylase.
  • [Item 16] The composition according to any one of Items 1 to 15, comprising a plant polysaccharide.
  • [Item 17] The composition according to Item 16, having a plant polysaccharide content of 0.1% by mass or more calculated on a wet mass basis.
  • [Item 18] A composition described in any one of Items 16 or 17, wherein the ratio of soluble carbohydrate content to plant polysaccharide content is 0.5 or more.
  • [Item 19] The composition according to any one of Items 16 to 18, wherein the ratio of the monosaccharide and/or disaccharide content to the plant polysaccharide content is 0.5 or more.
  • [Item 20] The composition according to any one of Items 16 to 19, wherein the plant polysaccharide is a plant polysaccharide derived from the seed coat of psyllium ovata.
  • [Item 21] The composition according to any one of Items 16 to 20, wherein the plant polysaccharide is an enzyme-treated plant polysaccharide.
  • [Item 22] The composition described in Item 21, wherein the enzyme treatment is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase.
  • the plant polysaccharide satisfies the following (4).
  • MWDC 3.0-6.0 the logarithm of the molecular weight is in the range of 3.0 or more and less than 6.0
  • the peak with the largest logarithm of the molecular weight is defined as "1stMP” and the peak with the second largest logarithm is defined as "2sdMP”.
  • composition according to any one of Items 1 to 26 satisfies the following (5a) and/or (5b):
  • (5a) The ratio of the combined detection intensity of the 1st MP and the detection intensity of the 2nd MP to the detection intensity at molecular weight logarithm of 3.5 (hereinafter referred to as "1st MP + 2nd MP/molecular weight logarithm 3.5") is 0.1 or more.
  • Step b After grinding the composition, a 5% by mass aqueous suspension of the composition is treated with ⁇ -amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component.
  • Section B The component obtained by treating the composition according to the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and the solution is allowed to stand at 37° C. for 30 minutes. An equal amount of water and an equal amount of an eluent are then added, and the filtrate is filtered through a 5 ⁇ m filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.
  • composition frozen section A is a composition frozen section A1 obtained on a cut surface A1 perpendicular to the longitudinal direction of the composition.
  • composition frozen section A includes a composition frozen section A1 obtained along a cut surface A1 perpendicular to the longitudinal direction of the composition, and a composition frozen section A2 obtained along a cut surface A2 parallel to the longitudinal direction of the composition.
  • [Item 32] The composition according to any one of Items 1 to 31, wherein the legume is one or more legumes selected from the genus Pisum sativum, the genus Phaseolus, the genus Pigeonpea, the genus Vitis, the genus Vicia faba, the genus Chickpea, the genus Glycine max, and the genus Lens.
  • the legume is one or more legumes selected from the genus Pisum sativum, the genus Phaseolus, the genus Pigeonpea, the genus Vitis, the genus Vicia faba, the genus Chickpea, the genus Glycine max, and the genus Lens.
  • the beans are mature beans.
  • [Item 34] The composition according to any one of Items 1 to 33, wherein the millet is one or more millet selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, pearl barley, corn, buckwheat, amaranth, and quinoa.
  • the millet is one or more millet selected from the group consisting of foxtail millet, barnyard millet, millet, sorghum, rye, oats, pearl barley, corn, buckwheat, amaranth, and quinoa.
  • [Item 35] A composition described in any one of Items 1 to 34, wherein the content ratio of carbohydrates contained in beans and/or grains to the total carbohydrate content of the composition is 10 mass% or more.
  • the composition according to any one of Items 1 to 35 which is substantially free of gluten.
  • composition according to any one of Items 1 to 36 comprising a dietary fiber-containing portion of beans and/or millet.
  • Items 38 The composition according to any one of Items 1 to 37, comprising both an edible portion of a bean and/or millet and a portion of the bean and/or millet that contains dietary fiber.
  • the composition according to Item 38 wherein the total content of the edible parts of the beans and/or millet and the dietary fiber-containing parts of the beans and/or millet is 10% by mass or more in wet mass conversion.
  • composition according to any one of Items 37 to 41, wherein the dietary fiber localized portion of the beans and/or millet is a dietary fiber localized portion that has been enzymatically treated.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes is 10% or more (wherein the highest peak viscosity appearing in the heating stage from 50°C to 90°C is the "1st peak viscosity", the highest peak viscosity appearing in the heating stage from 90°C to 140°C and held at 140°C for 3 minutes is the "2nd peak viscosity", and the lowest breakdown viscosity appearing between the 1st peak viscosity and the 2nd peak viscosity is the "1st breakdown viscosity").
  • the moisture content on a dry basis is more than 60% by mass. (ii) subjecting the dough composition of step (i) to a heat treatment until the composition satisfies (5) and (6) below. (5) The moisture content on a dry basis of the composition decreases by 5 mass % or more after the heat treatment. (6) When a 22% by mass water slurry of the ground material of the composition is measured using a Rapid Visco Analyzer, the temperature is increased from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes, and the absolute value of the rate of decrease in viscosity at 1st breakdown relative to the 1st peak viscosity measured before and after the heat treatment is less than 2000%.
  • step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) yeast fermenting the dough composition of step (i). (ii-b) baking the yeast-fermented composition of step (ii-a).
  • step (ii) comprises the following steps (ii-2a) and (ii-2b): (ii-2a) mixing air bubbles and/or leavening agents into the dough composition of step (i). (ii-2b) subjecting the mixed composition of step (ii-2a) to a calcination process.
  • step (i) and / or step (ii) the method of any one of items 43 to 49, which includes blending an enzyme-treated plant polysaccharide into the composition.
  • step (i) The manufacturing method described in Item 50, wherein the enzyme treatment of the plant polysaccharide is treatment with one or more enzymes selected from cellulase, pectinase, and xylanase.
  • step (i) and / or step (ii) an organic acid-containing composition having an organic acid content of 0.01 mass % or more in wet mass equivalent is blended into the dough composition.
  • step (i) and/or step (ii) a plant polysaccharide satisfying the following (7) and/or (8) is incorporated into the composition.
  • a manufacturing method according to any one of items 43 to 52. (7) When a water slurry containing 22% by mass of ground plant polysaccharide is measured using a Rapid Visco Analyzer, the ratio of the third peak viscosity to the second breakdown viscosity is 100 or less when the temperature is increased from 50°C to 140°C at a rate of 12°C/min, then held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a rate of 12°C/min.
  • Step b After crushing the plant polysaccharides, a 5% by mass aqueous suspension of the composition is treated with ⁇ -amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component.
  • Section B The component obtained by treating the plant polysaccharide by the above [Procedure b] is dissolved in 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and allowed to stand at 37° C. for 30 minutes. An equal amount of water and an equal amount of eluent are then added, and the filtrate is filtered through a 5 ⁇ m filter. The filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.
  • step (i) and / or step (ii) beans and / or millet having a PDI (protein dispersibility index) value of less than 55% by mass are blended into the composition.
  • step (i) and/or step (ii) The manufacturing method according to items 43 to 54 , wherein in step (i) and/or step (ii), the number of starch granule structures observed when observing a 6% suspension of the ground material is 10 granules/mm2 or more.
  • step (iii) further comprising the step (iii) below: (iii) treating the composition of step (ii) under reduced pressure.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the moisture content on a dry basis is 1.0% by mass or more and less than 150% by mass.
  • a method for producing a composition containing an edible plant containing starch comprising the following steps (i) and (ii).
  • (i) A step of preparing a dough composition containing beans and/or cereals and satisfying all of the following (1) to (3).
  • the starch content is 0.1% by mass or more, calculated as wet mass.
  • the moisture content on a dry basis is more than 60% by mass.
  • the soluble carbohydrate content is less than 30% by weight, calculated as wet weight.
  • the starch content of the composition is reduced by 50% by mass or more before and after the enzyme treatment.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the enzyme treatment is performed with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the decrease in viscosity at the 1st breakdown relative to the 1st peak viscosity measured when the temperature is increased from 50°C to 140°C at a heating rate of 12°C/min is 10% or more (wherein the highest peak viscosity appearing in the heating stage from 50°C to 90°C is defined as the "1st peak viscosity", the highest peak viscosity appearing in the heating stage from 90°C to 140°C is defined as the "2nd peak viscosity", and the lowest breakdown viscosity appearing between the 1st peak viscosity and the 2nd peak viscosity is defined as the "1st breakdown viscosity").
  • the starch content is 3% by mass or more, calculated as wet mass.
  • the moisture content on a dry basis is less than 25% by mass.
  • the dietary fiber content is 3.0% by mass or more, calculated as wet mass.
  • the degree of gelatinization of the starch is less than 50% by mass.
  • the specific surface area per unit volume after ultrasonic treatment is 0.01 m 2 /mL or more.
  • [Item 63] A method for suppressing condensation when a composition containing beans and/or cereals is frozen, the method comprising the steps of preparing a composition that satisfies all of the following (1) to (3), and freezing the composition.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • (3) Contains plant polysaccharides in an enzyme-treated state.
  • a method for preparing a dough composition containing beans and/or millet comprising decomposing starch in the beans and/or millet so that the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • [Item 65] A method for preparing a dough composition containing beans and/or cereals, comprising adding soluble carbohydrates to adjust the ratio of soluble carbohydrate content to starch content to 0.5 or more.
  • [Item 66] A method for preparing a dough composition containing soluble carbohydrates, comprising: decomposing starch in beans and/or miscellaneous grains; adjusting the rate of decrease in viscosity at first breakdown relative to the first peak viscosity measured when a 22% by mass water slurry of the ground material of the composition is heated from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes, by 10% or more, when measured using a Rapid Visco Analyzer.
  • a method for preparing a dough composition containing a soluble carbohydrate comprising adding a soluble carbohydrate to adjust the viscosity of a 22% by mass water slurry of the ground material of the composition, when measured using a Rapid Visco Analyzer, so that the reduction in viscosity at first breakdown relative to the first peak viscosity measured when the slurry is heated from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes is 10% or more.
  • the present invention provides an excellent composition containing beans and/or grains, with a good balance between the number and size of bubbles, and reduced kiln drop (the expanded state is maintained even after heat treatment).
  • 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less refer to all numerical ranges obtained by arbitrarily combining the disclosed upper and lower limits, i.e., 0.1% by mass or more Less than 15 mass%, 0.1 mass% or more and 14 mass% or less, 0.1 mass% or more and 13 mass% or less, 0.1 mass% or more and 12 mass% or less, 0.1 mass% or more and 11 mass% or less, 0.1 mass% or more and 10 mass% or less, 0.2 mass% or more and less than 15 mass%, 0.2 quality More than 14 mass%, 0.2 mass% to 13 mass%, 0.2 mass% to 12 mass%, 0.2 mass% to 11 mass%, 0.2 mass% to 10 mass%, 0.3 mass% to less than 15 mass%, 0.3 mass% to 14 mass%, 0.
  • wet mass equivalent refers to the content ratio of the target component in a sample, calculated using the wet mass of the sample, including moisture, as the denominator and the mass of the target component in the sample as the numerator.
  • dry mass equivalent refers to the content ratio of the target component in a sample, calculated using the dry mass of the sample excluding moisture as the denominator and the mass of the target component in the sample as the numerator.
  • ratio definitions in this invention when simply described as “mass %" without any particular designation, it refers to the ratio in "wet mass equivalent”.
  • composition of the present invention relates to a composition containing beans and/or millet (hereinafter, appropriately referred to as the "composition of the present invention").
  • the composition of the present invention is usually a puffed composition.
  • the term "puffed composition” means a composition having voids of a certain size or more inside the composition.
  • the composition can be produced by expanding the liquid or gas inside the dough composition to increase the void volume, and then cooling the composition to harden it.
  • the composition also includes foods such as bread or similar waffles (sometimes referred to as bread-like foods), which are bulk puffed compositions produced by expanding the leavening agent (typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas generated by yeast fermentation inside the dough composition by heat treatment to increase the void volume, and then cooling and hardening the dough composition.
  • the leavening agent typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate
  • gas generated by yeast fermentation by heat treatment to increase the void volume, and then cooling and hardening the dough composition.
  • the puffed composition also includes bread foods obtained by forming the puffed composition into a desired shape.
  • the composition of the present invention may be a fermented puffed composition produced by a production method that includes a fermentation process (particularly a fermentation process using yeast), or a non-fermented puffed composition produced by a production method that does not include a fermentation process (particularly a fermentation process using yeast).
  • the fermented leavened composition may be a fermented composition obtained by maintaining a dough composition containing specific ingredients at a temperature within a specified range (e.g., 0°C or higher and 60°C or lower for 1 minute or longer), a fermented baked product obtained by baking the mixture at 100°C or higher for 1 minute or longer, or a fermented composition obtained by combining these manufacturing methods.
  • a specified range e.g., 0°C or higher and 60°C or lower for 1 minute or longer
  • a fermented baked product obtained by baking the mixture at 100°C or higher for 1 minute or longer
  • a fermented composition obtained by combining these manufacturing methods e.g., 0°C or higher and 60°C or lower for 1 minute or longer
  • the puffed composition of the present invention may be an enzyme-treated composition produced by a production method including enzyme treatment (preferably cellulase, pectinase, or xylanase treatment), or may be a fermentation enzyme-treated composition obtained by combining the fermentation step and enzyme treatment.
  • enzyme treatment preferably cellulase, pectinase, or xylanase treatment
  • a fermentation enzyme-treated composition obtained by combining the fermentation step and enzyme treatment.
  • the composition of various components in the composition of the present invention may be achieved at any stage of the manufacturing method. That is, it may be achieved before heat treatment in a specified temperature range, it may be achieved at the stage of heat treatment in a specified temperature range, or it may be achieved after heat treatment in a specified temperature range.
  • the starch content of the entire composition is within a predetermined range.
  • the starch content of the entire composition of the present invention can be, for example, 0.1% by mass or more and less than 15% by mass in terms of wet mass. More specifically, the lower limit of the ratio is usually 0.1% by mass or more in terms of wet mass. Among them, it can be 0.2% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more. If this value is larger than the lower limit, it may be easy to obtain a composition with reduced kiln drop (a puffed state is maintained even after heat treatment).
  • the upper limit of the ratio is usually less than 15% by mass in terms of wet mass. Among them, it can be 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less.
  • the origin of the starch in the composition of the present invention is not particularly limited. Examples include starch of plant origin and starch of animal origin, but bean-derived starch and/or millet-derived starch are preferred.
  • the ratio of the total content of bean-derived starch and/or millet-derived starch (preferably bean starch content) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is preferably 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.
  • the bean-derived starch those derived from mung beans are preferred, particularly those derived from peas, and most preferably those derived from yellow peas.
  • the millet-derived starch those derived from oats are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred. The beans and/or millet are described below.
  • the ratio of the bean-derived starch content to the total starch content of the entire composition may satisfy the above ratio
  • the ratio of the millet-derived starch content may satisfy the above ratio
  • the ratio of the total content of the bean-derived starch and millet-derived starch may satisfy the above ratio.
  • the starch in the composition of the present invention may be blended in the composition as an isolated pure product, but it is preferable that at least the bean-derived starch and/or millet-derived starch are blended in the composition in a state in which they are contained in the beans and/or millet.
  • the ratio of the total starch content blended in a state in which they are contained in the beans and/or millet to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less.
  • the lower limit of the ratio is preferably 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.
  • the ratio of the starch content contained in the beans to the total starch content of the entire composition may satisfy the above ratio
  • the ratio of the starch content contained in the millet may satisfy the above ratio
  • the ratio of the starch content contained in the beans and millet may satisfy the above ratio.
  • the starch content in the composition of the present invention is not particularly limited, but may be reduced by enzyme treatment, the amount of isolated pure starch may be adjusted, or the amount of starch-containing plants (e.g., beans and/or millet) may be adjusted to satisfy the above-mentioned requirement.
  • the enzyme treatment is not particularly limited, but it is preferable that the carbohydrate raw material (particularly starch) is treated until it is liquefied and saccharified.
  • it may be fermented for a predetermined period of time with a microorganism such as koji mold, and it is preferable to treat it with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • the starch content in the composition is measured in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition), in accordance with the method of AOAC996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement value.
  • the composition of the present invention preferably has a soluble carbohydrate content within a predetermined range.
  • soluble carbohydrate refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (saccharides in which about 2 to 10 monosaccharides are bonded). Therefore, starch, which is a component in which much more sugars are bonded, is not included in the concept of "soluble carbohydrate”.
  • the content of soluble carbohydrates in the composition of the present invention can be, for example, 1.0% by mass or more in terms of wet mass, and the upper limit is not particularly limited, but can be, for example, in the range of 40% by mass or less. More specifically, the lower limit of the content is not particularly limited, but can be, for example, 1.0% by mass or more, or 3.0% 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 9.0% by mass or more, or 13% by mass or more, or 15% by mass or more, or 20% by mass or more.
  • the upper limit of the content is not particularly limited, but can be, for example, 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.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides.
  • the soluble carbohydrate content in the puffed food composition of the present invention can be determined by adding up each measured value obtained by comparing the content with that of a standard monosaccharide or oligosaccharide (2-10 sugars) of known concentration using high performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)" in the "Analysis Manual for the 2015 Edition (7th Revised) of the Standard Tables of Food Composition in Japan.”
  • the origin of the soluble carbohydrate in the composition of the present invention is not particularly limited. Examples include those derived from plants and animals, but soluble carbohydrates derived from beans and/or miscellaneous grains are preferred. Specifically, the ratio of the total content of soluble carbohydrates derived from beans and/or miscellaneous grains (preferably the soluble carbohydrate content derived from beans) to the total soluble carbohydrate content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less.
  • the lower limit can be usually 10% by mass or more, particularly 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but can usually be 100% by mass or less, or 100% by mass or less.
  • the soluble carbohydrate derived from beans those derived from mung beans are preferred, particularly those derived from peas, and most preferably those derived from yellow peas.
  • the soluble carbohydrate derived from millet As the soluble carbohydrate derived from millet, oat-derived soluble carbohydrates are preferred, those derived from quinoa are preferred, and those derived from millet are particularly preferred.
  • the ratio of the total content of soluble carbohydrates derived from beans to the total soluble carbohydrate content of the entire composition may satisfy the above ratio, the ratio of the total content of soluble carbohydrates derived from millet may satisfy the above ratio, or the ratio of the total content of soluble carbohydrates derived from beans and millet may satisfy the above ratio.
  • the composition of the present invention can provide the effect of the present invention easily, and can improve the binding property of the composition (particularly the puffed composition) and improve the flexibility of moldability, so that the content of soluble carbohydrates contained in the edible plant can be within a predetermined range.
  • soluble carbohydrates contained in an edible plant does not mean a specific soluble carbohydrate completely extracted from other natural components (components other than soluble carbohydrates) such as refined sugar, but means a state in which soluble carbohydrates (e.g., fructose, particularly sucrose) contained in an edible plant are contained while coexisting with some or all of the other components other than soluble carbohydrates.
  • soluble carbohydrates obtained by crushing or enzymatically decomposing an edible plant are contained while coexisting with some or all of the other components other than soluble carbohydrates by optionally concentrating, filtering, sterilizing, etc.
  • the type of edible plant containing soluble carbohydrates is not limited, but is preferably one or more edible plants selected from beans, grains (particularly millet), potatoes, nuts, vegetables, and fruits.
  • the content of soluble carbohydrates contained in an edible plant in the composition of the present invention can be, for example, in the range of 0.1% by mass to 50% by mass in terms of dry mass. More specifically, the lower limit of the content is not limited, but can be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 3% by mass or more, or 4% by mass or more, or 5% by mass or more, or 6% by mass or more, or 7% by mass or more, or 8% by mass or more, or 9% by mass or more.
  • the upper limit of the content is not limited, but can be, for example, 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, or 25% by mass or less.
  • the soluble carbohydrates contained in edible plants and incorporated into the composition may specifically refer to beans or edible plants or processed products thereof that contain soluble carbohydrates (for example, beet powder, sweet corn powder, almond powder, mango powder, sweet potato powder, which contain a certain percentage or more of sucrose, a soluble carbohydrate, or grapes, apples, mandarins, oranges, agave, and dates, which contain a certain percentage or more of fructose), but it may also refer to other natural
  • the composition may be blended in the form of an unrefined or crudely purified fruit juice (e.g., agave juice, date juice, particularly crudely purified date juice that is not a transparent fruit juice) containing soluble carbohydrates obtained by enzymatically hydrolyzing starch in an edible plant together with other components other than soluble carbohydrates, in a form impregnated into the beans and/or millet or edible plants.
  • the proportion of the refined soluble carbohydrate content in the soluble carbohydrate content of the entire composition is preferably 50% by mass or less, more preferably 40% by mass or less, even 30% by mass or less, even 20% by mass or less, or even 10% by mass or less, in terms of the dry mass, from the viewpoint that trace amounts of nutrients and the like are lost during the production process of the refined soluble carbohydrates.
  • the refined soluble carbohydrate is not particularly limited, but it is preferable that the content of refined sucrose, refined fructose, and refined glucose is equal to or less than the above-mentioned specified amount.
  • the above-mentioned specification may be satisfied in step (i).
  • the content ratio of soluble carbohydrates contained in an edible plant to the total soluble carbohydrate content of the composition can be in the range of 0.1% by mass or more and 100% by mass or less, calculated as dry mass, from the viewpoint of improving the binding property of the composition (particularly the puffed composition) and improving the flexibility of moldability.
  • a preferred feature of the composition of the present invention is that the ratio of the soluble carbohydrate content to the starch content is within a predetermined range.
  • the ratio of the soluble carbohydrate content to the starch content of the composition is, for example, 0.5 or more, and the upper limit is not particularly limited, but can be, for example, in the range of 100 or less. More specifically, the lower limit of the ratio is usually 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.5 or more, or 1.9 or more.
  • a composition with a relatively high soluble carbohydrate content compared to the starch content has special viscosity characteristics and is excellent in swelling with a good balance of bubbles. Furthermore, a relatively high soluble carbohydrate content compared to the starch content is preferable because it is unlikely to have a dry texture even if stored for a long period of time after baking (7 days at 20 ° C.).
  • the upper limit of the ratio is not particularly limited, but is usually 100 or less, 90 or less, or 80 or less.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides. Specific embodiments of the soluble carbohydrate will be described later. In particular, monosaccharides and/or disaccharides (particularly glucose) produced by enzymatic treatment of starch may be an embodiment that satisfies the above-mentioned regulations regarding soluble carbohydrates.
  • the soluble carbohydrate in the composition of the present invention may be a specific soluble carbohydrate completely extracted from other natural components (components other than soluble carbohydrates), such as refined sugar.
  • the soluble carbohydrate in the composition of the present invention may be a soluble carbohydrate produced by enzyme treatment, or a soluble carbohydrate produced by enzyme treatment of starch.
  • glucose produced by enzyme treatment of starch may satisfy the regulations regarding the soluble carbohydrate in the composition of the present invention.
  • the carbohydrate raw material particularly starch
  • the carbohydrate raw material is treated until it is liquefied and saccharified.
  • the enzyme treatment it may be fermented for a predetermined time with a microorganism such as koji mold, and it is preferable to treat it with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • the soluble carbohydrate produced by the enzyme treatment also includes decomposition products that are further reduced in molecular weight as a result of the enzyme treatment.
  • any enzyme can be used as long as it has endo-type enzyme activity that breaks down ⁇ -1,4-glucosidic bonds, for example, Sumiteam L-G manufactured by Shin-Nihon Chemical Industry Co., Ltd. can be used.
  • the glucoamylase any enzyme can be used as long as it has enzyme activity that catalyzes the reaction of hydrolyzing ⁇ -1,4-glucosidic bonds from the non-reducing end into glucose units, for example, Glutase AN manufactured by HI Corporation can be used.
  • any enzyme can be used as long as it has exo-type enzyme activity that breaks down ⁇ -1,4-glycosidic bonds sequentially, for example, ⁇ -amylase #1500S manufactured by Nagase & Co., Ltd.
  • ⁇ -amylase, glucoamylase, and ⁇ -amylase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate decomposition properties.
  • enzyme treatment may be carried out in parallel with the fermentation treatment by adding enzymes such as ⁇ -amylase, glucoamylase, ⁇ -amylase, etc. to the dough before fermentation, or carbohydrate raw materials (particularly starch) that have been previously enzyme-treated may be used as raw materials.
  • enzyme treatment may be carried out simultaneously in step (i) and/or step (ii) by adding enzymes to the dough composition, or enzyme treatment may be carried out mainly in step (ii).
  • the composition of the present invention preferably contains a plant-based viscous component (particularly a plant-based polysaccharide), and more preferably the content of the plant-based viscous component (particularly a plant-based polysaccharide) is within a predetermined range.
  • the plant-based viscous component (particularly a plant-based polysaccharide) content of the composition of the present invention is, for example, more than 0.1% by mass, particularly 0.1% by mass or more, in terms of wet mass, and the upper limit is not limited, but can be, for example, in the range of less than 40% by mass. More specifically, the lower limit is usually more than 0.1% by mass, particularly 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, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less, in terms of wet mass.
  • the content of the plant viscous component (particularly plant polysaccharide) of the composition can be exemplified by, for example, decomposing polysaccharide into monosaccharide, and quantifying the amount of monosaccharide by high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • a method for decomposing polysaccharide into monosaccharide a method of adding trifluoroacetic acid (TFA) to carry out hydrolysis can be exemplified.Specifically, it can be measured by adding 1M TFA in an amount twice that of hydrolyzate (solid content), and carrying out complete hydrolysis at 105°C for 3 hours.
  • the plant viscous component (preferably plant polysaccharides) in the present invention may be any component in which the proportion of soluble dietary fiber in the total dietary fiber is within a predetermined range.
  • the proportion of soluble dietary fiber in the total dietary fiber is not limited, but can be, for example, 5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 100% by mass or less. More specifically, the lower limit is usually preferably 5% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more.
  • the upper limit is not limited, but can be, for example, 100% by mass or less, or 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 may be, for example, 50% by mass or more, and the upper limit is not particularly limited, but may be, for example, 100% by mass or less. More specifically, the lower limit is usually preferably 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more.
  • the upper limit is not limited, but may be, for example, 100% by mass or less, or 90% by mass or less.
  • a aqueous solution containing 4% by weight of plant polysaccharide is prepared, and the viscosity measured under the measurement conditions of 4°C, 60 rpm, and pH 4 using a B-type viscometer (rotor No. 4) is preferably in the range of, but not limited to, more than 200 cP, for example, and less than 30,000 cP, for example, although the upper limit is not particularly limited.
  • the lower limit is preferably, but not limited to, 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 5000 cP or more.
  • the upper limit is not limited, but can 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 composition of the present invention has a ratio of soluble carbohydrate content to plant viscous component (particularly plant polysaccharide) content within a predetermined range.
  • the ratio of soluble carbohydrate content to plant viscous component (particularly plant polysaccharide) content of the composition can be, for example, 0.5 or more, and the upper limit is not particularly limited, but can be, for example, in the range of 500 or less. More specifically, the lower limit of the ratio is usually 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.6 or more, or 1.9 or more, or 2.1 or more.
  • the composition has special viscosity characteristics and is excellent in swelling with good bubble shape because the soluble carbohydrate content is relatively high compared to the plant viscous component (particularly plant polysaccharide) content.
  • the upper limit of the ratio is not particularly limited, but is usually 500 or less, 400 or less, 300 or less, 200 or less, or 100 or less.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only with monosaccharides and/or disaccharides.
  • the plant viscous component (particularly plant polysaccharide) is not particularly limited, but it is more preferable that the above ratio is satisfied only with psyllium husk. Specific embodiments of the soluble carbohydrate are as described above, and specific embodiments of the plant viscous component (particularly plant polysaccharide) will be described later.
  • the plant viscous component contained in the composition of the present invention may be any component that exhibits viscosity by absorbing water, but may also be a plant polysaccharide.
  • the origin of the plant polysaccharide is not particularly limited, and it may be derived from various natural materials such as edible plants, or may be synthetic.
  • the plant polysaccharides contained in the various materials may be isolated and purified for use, but the material containing such plant polysaccharides may be used as is, and it is preferable to use the plant polysaccharides in a state in which they are contained in various edible plants. Examples of such isolated and purified plant polysaccharides include cellulose and chitosan.
  • examples of edible plants that contain plant polysaccharides include the seed coat (sometimes called psyllium seed coat or psyllium husk), which is a dietary fiber localized part of plantain, a type of edible plant and a wild plant that is usually eaten, and chia seeds.
  • seed coat sometimes called psyllium seed coat or psyllium husk
  • an enzyme such as cellulase, pectinase, xylanase, etc.
  • acid as this makes it easier to incorporate air bubbles of an appropriate size into the composition, resulting in a composition with a good balance of air bubbles and excellent swelling properties. Details of the locations of dietary fiber in psyllium and its enzyme treatment will be described later.
  • the plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention preferably has a soluble dietary fiber content within a specified range.
  • the soluble dietary fiber content of the plant viscous component (particularly plant polysaccharides) contained in the composition of the present invention is, but is not limited to, preferably, for example, 5% by mass or more in wet mass equivalent, and the upper limit is, but is not particularly limited to, for example, 100% by mass or less. More specifically, the lower limit is, but is not limited to, for example, 5% 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, but is not limited to, for example, 100% by mass or less, or 90% by mass or less, or 80% by mass or less.
  • the vegetable viscous component (particularly vegetable polysaccharides) contained in the composition of the present invention contains a certain amount of soluble dietary fiber.
  • the ratio of the soluble dietary fiber content to the insoluble dietary fiber content (soluble dietary fiber/insoluble dietary fiber) can be, for example, in the range of 0.1 to 1. More specifically, the lower limit of the ratio is usually preferably 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more.
  • the composition has special viscosity characteristics and is excellent in swelling with good bubble shape when the soluble dietary fiber content is relatively high compared to the insoluble dietary fiber content.
  • the upper limit of the ratio is not particularly limited, but can usually be 1 or less, or 0.9 or less.
  • the composition of the present invention has a preferable feature that various viscosity characteristics obtained by measuring the composition with a rapid viscoanalyzer (RVA) each satisfy predetermined requirements.
  • RVA rapid viscoanalyzer
  • Viscosity measurement by RVA Rapid Viscoanalyzer is a device that measures the irreversible viscosity profile when the sample is heated and cooled under a specified temperature profile while being stirred. Any device that can heat the measurement object up to 140°C can be used as the RVA, but for example, Perten's RVA4800 can be used.
  • the measurement principle of this device is to place the sample in a measurement aluminum cup (volume about 70 mL), and while heating and cooling under a specified temperature profile, stir the sample while rotating two paddles (wings) of about 13 mm x 19 mm, and measure the viscosity characteristics based on the resistance applied to the paddles.
  • the resistance applied to the paddles becomes strong, and if the viscosity is low, the resistance becomes low, so it is possible to measure the viscosity characteristics of the sample based on the resistance applied to the paddles.
  • RVA various viscosity characteristics by RVA are measured by a method in which, unless otherwise specified, the temperature is increased from 50°C to 140°C at a rate of 12°C/min, held at 140°C for 3 minutes, and then decreased from 140°C to 50°C at a rate of 12°C/min (hereinafter, this may be referred to as "Method A" as appropriate). Specifically, the measurement is performed by the following procedure.
  • composition sample having a dry mass of 7.0 g is pulverized (for example, pulverized to 100 mesh pass (150 ⁇ m opening) or 120 mesh on (125 ⁇ m opening)), weighed into an aluminum cup for RVA measurement, and distilled water is added to prepare a 22% by mass sample water slurry (sometimes simply referred to as “composition pulverized water slurry” or “sample water slurry”) so that the total amount becomes 32 g, and the resulting slurry is subjected to RVA viscosity measurement.
  • the rotation speed of the RVA during the measurement is 960 rpm from the start of the measurement until 10 seconds after the start of the measurement, and 160 rpm from 10 seconds after the start of the measurement until the end of the measurement.
  • the measurement is started at 50°C, and after first holding at 50°C for 1 minute, the temperature is raised from 50°C to 140°C at a heating rate of 12°C/min, and then held at 140°C for 3 minutes, and then the temperature is lowered from 140°C to 50°C at a heating rate of 12°C/min. In the above temperature change process, the viscosity is measured over time.
  • the stage of raising the temperature from 50°C to 140°C at a heating rate of 12°C/min may be appropriately referred to as the "heating stage a".
  • the heating stage a may be divided into two at 90°C, and the heating stage from 50°C to 90°C in the first stage may be referred to as the “heating stage a1", and the heating stage from 90°C to 140°C in the second stage may be referred to as the "heating stage a2".
  • the stage in which the temperature is decreased from 140°C to 50°C at a rate of 12°C/min may be appropriately referred to as "temperature decreasing stage b.”
  • the term "peak viscosity” refers to the maximum viscosity at the time when the differential value of the viscosity transition measured in the temperature rise stage changes from an increase to a decrease when the water slurry of the ground composition is measured by RVA. Typically, it refers to the maximum viscosity at the time when the measured viscosity changes from an increase to a decrease.
  • the viscosity is considered to be an index reflecting the interaction between carbohydrates (preferably soluble carbohydrates) and plant viscous components (particularly plant polysaccharides, preferably psyllium husk).
  • the peak viscosity is the viscosity at the time when the differential value of the viscosity transition changes from an increasing trend to a decreasing value, that is, when the viscosity changes from an increasing trend to a constant value.
  • the "1st peak viscosity” (cp) means the highest peak viscosity that appears during the temperature increase stage a1 from 50°C to 90°C
  • the "2nd peak viscosity” (cp) means the highest peak viscosity that appears during the temperature increase stage a2 from 90°C to 140°C
  • the "3rd peak viscosity” (cp) means the highest peak viscosity that appears during the temperature decrease stage b from 140°C to 50°C.
  • breakdown refers to the point where, when a water slurry of the pulverized composition is measured by RVA, the differential value of the viscosity change measured during the temperature rise stage passes the peak viscosity, changes from an increase to a decrease, and then changes back to an increase.
  • viscosity at breakdown refers to the minimum viscosity at the point where the differential value of the viscosity change measured during the temperature rise stage changes from an increase to a decrease, and then changes back to an increase. Typically, it refers to the minimum viscosity at the point where the measured viscosity changes from an increase to a decrease, and then changes back to an increase.
  • the maximum viscosity reached and the viscosity at breakdown will be the same value. Also, if there is a slight decrease in viscosity from the maximum viscosity reached, the ratio of the viscosity at breakdown to the maximum viscosity reached will be close to 1.
  • the 1st peak viscosity measured in the temperature increase stage a1 is preferably within a predetermined range.
  • the 1st peak viscosity of the composition of the present invention is not limited, but is preferably, for example, more than 100 cp, and the upper limit is not particularly limited, but is preferably, for example, 10,000 cp or less. More specifically, the lower limit of the 1st peak viscosity is not particularly limited, but can be usually more than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more.
  • the upper limit of the 1st peak viscosity is not particularly limited, but can be usually 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less.
  • the viscosity of the composition is so high that the first peak viscosity cannot be measured, the first peak viscosity exceeds the above upper limit and is therefore considered to be undesirable.
  • the composition of the present invention may have a viscosity at 1st breakdown obtained by measuring the composition ground water slurry by RVA within a predetermined range.
  • the viscosity at 1st breakdown of the composition of the present invention is not limited, but can be, for example, 10 cP or more and 8000 cP or less.
  • the composition of the present invention is characterized in that the reduction rate of the viscosity at the first breakdown relative to the first peak viscosity is a predetermined value or more when the composition pulverized water slurry is measured by RVA.
  • the reduction rate of the viscosity at the first breakdown relative to the first peak viscosity (sometimes referred to as "viscosity reduction rate") is a ratio defined as ⁇ (1st peak viscosity)-(viscosity at the first breakdown) ⁇ /(1st peak viscosity)). For example, when the 1st peak viscosity is 1000 cp and the 1st breakdown viscosity is 500 cp, the viscosity reduction rate is 50%.
  • the viscosity reduction rate typically corresponds to "(1st peak viscosity)-(minimum viscosity measured between the 1st peak viscosity and the 2nd peak viscosity)/(1st peak viscosity)".
  • the reduction rate of the viscosity at the first breakdown relative to the 1st peak viscosity of the composition of the present invention is usually in the range of 10% or more and 100% or less. More specifically, the lower limit of the ratio is usually 10% or more. Among them, it is preferable that it is 13% or more, 15% or more, 17% or more, or 20% or more.
  • the upper limit of the ratio is not particularly limited, but can usually be 100%, 100% or less, or 90% or less.
  • the viscosity of the composition is too high and the 1st peak viscosity cannot be measured, and as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the 2nd peak viscosity measured in the temperature rise stage a2 is preferably within a predetermined range.
  • the 2nd peak viscosity of the composition of the present invention is not limited, but is preferably more than 100 cp and less than 10,000 cp. More specifically, the lower limit of the 2nd peak viscosity is not particularly limited, but can be usually more than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more.
  • the upper limit of the 2nd peak viscosity is not particularly limited, but can be usually 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less.
  • the second peak viscosity exceeds the above upper limit and is therefore considered to be undesirable.
  • the 1st peak viscosity/2nd peak viscosity ratio is preferably a predetermined value or more.
  • the 1st peak viscosity/2nd peak viscosity ratio is a ratio defined by ⁇ (1st peak viscosity) ⁇ /(2nd peak viscosity)).
  • the 1st peak viscosity/2nd peak viscosity ratio of the composition of the present invention is preferably 0.1 or more, and the upper limit is not particularly limited, but is preferably 100 or less, for example.
  • the lower limit of the ratio is usually 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more.
  • carbohydrate (preferably soluble carbohydrate) content is relatively high compared to the plant viscous component (particularly plant polysaccharide, preferably psyllium), and thus the moisture that the plant polysaccharide can hold is adjusted, resulting in good quality.
  • the upper limit of the ratio is not particularly limited, and can be, for example, 100 or less, or 50 or less, or 10 or less, or 7.0 or less, or 5.0 or less, or 3.0 or less.
  • the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the composition of the present invention may have a viscosity at 2nd breakdown measured by measuring the composition ground water slurry with RVA within a predetermined range.
  • the viscosity at 2nd breakdown of the composition of the present invention is not limited, but can be, for example, 1 cP or more and 1000 cP or less. More specifically, the lower limit of the viscosity at 2nd breakdown is not particularly limited, but can be, for example, 1 cP or more, 2 cP or more, 3 cP or more, 4 cP or more, or 5 cP or more.
  • the upper limit of the viscosity at 2nd breakdown is not particularly limited, but can usually be 1000 cP or less, 800 cP or less, or 600 cP or less.
  • the viscosity of the composition is too high to measure the viscosity at 2nd breakdown, the viscosity at 2nd breakdown exceeds the upper limit and is considered to be undesirable.
  • Viscosity reduction rate of the viscosity at the 2nd breakdown relative to the 2nd peak viscosity is preferably a predetermined value or more.
  • the viscosity reduction rate at the 2nd breakdown relative to the 2nd peak viscosity (sometimes referred to as "viscosity reduction rate") is a ratio defined as ⁇ (2nd peak viscosity)-(2nd breakdown viscosity) ⁇ /(1st peak viscosity)).
  • the viscosity reduction rate typically coincides with "(2nd peak viscosity)-(minimum viscosity measured from the 2nd peak viscosity until the end of the temperature increase stage a2)/(2nd peak viscosity)".
  • the viscosity reduction rate at the 2nd breakdown relative to the 2nd peak viscosity of the composition of the present invention is preferably in the range of, for example, 60% to 100%. More specifically, the lower limit of the ratio is preferably 60% or more, or 65% or more, or 70% or more, or 75% or more, or 80% or more, or 85% or more.
  • the composition has special viscosity characteristics and is excellent in swelling with a good balance of bubbles because the soluble carbohydrate content is relatively high compared to the starch content.
  • the upper limit of the ratio is not particularly limited, but can usually be 100%, or 100% or less, or 90% or less.
  • the viscosity of the composition is too high to measure the 2nd peak viscosity and, as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate is deemed to exceed the upper limit and is not preferable.
  • the 3rd peak viscosity measured in the temperature decreasing stage b is preferably a predetermined value or less.
  • the 3rd peak viscosity of the composition of the present invention is not limited, but can be, for example, in the range of 10 cP to 10000 cP. More specifically, the lower limit of the 3rd peak viscosity is not particularly limited, but can be, for example, 10 cP or more, or 30 cP or more, or 50 cP or more.
  • the upper limit of the 3rd peak viscosity is not particularly limited, but can 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 too high and the 3rd peak viscosity cannot be measured, the 3rd peak viscosity exceeds the upper limit and is considered to be undesirable.
  • Viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity is preferably a predetermined value or less.
  • the viscosity reduction rate at the 3rd breakdown relative to the 3rd peak viscosity (sometimes referred to as "viscosity reduction rate") is a ratio defined as ⁇ (3rd peak viscosity)-(viscosity at the 3rd breakdown) ⁇ /(3rd peak viscosity)).
  • the viscosity reduction rate typically coincides with "(3rd peak viscosity)-(minimum viscosity measured from the 3rd peak viscosity until the end of the temperature reduction stage b)/(3rd peak viscosity)".
  • the viscosity reduction rate at the 3rd breakdown relative to the 3rd peak viscosity of the composition of the present invention is, for example, 50% or less, and the lower limit is not particularly limited, but can be, for example, 0% or more. More specifically, the upper limit of the ratio is preferably 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less.
  • the composition has special viscosity characteristics and is excellent in swelling with a good balance of bubbles because the soluble carbohydrate content is relatively high compared to the starch content.
  • this value falls within a preferred range, and the swelling state may be maintained even after heat treatment.
  • the lower limit of the ratio is not particularly limited, but can be, for example, 0%, or 0% or more, 1% or more, or 5% or more.
  • the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • Ratio of 3rd peak viscosity to 2nd breakdown viscosity The composition of the present invention is preferably characterized in that, when the composition pulverized product water slurry is measured by RVA, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity ((3rd peak viscosity)/(2nd breakdown viscosity)) is within a predetermined range.
  • the value of the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the composition of the present invention is usually 100 or less, and the lower limit is not particularly limited, but can be, for example, 0. More specifically, the upper limit of the ratio is usually 100 or less.
  • the ratio is preferably 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less. If the ratio exceeds the upper limit, the balance of the bubbles may be poor. In addition, if the viscosity of the composition is too high and the 3rd peak viscosity cannot be measured, and as a result, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity cannot be calculated, the ratio exceeds the upper limit and is deemed to be inappropriate.
  • the lower limit is not particularly limited, but can be, for example, 0 or 0 or more.
  • the dietary fiber content of the composition of the present invention is preferably within a predetermined range.
  • the dietary fiber content of the composition of the present invention is, for example, 3.0% by mass or more in wet mass conversion, and the upper limit is not limited, but can be, for example, less than 40% by mass.
  • the lower limit is usually preferably 3.0% by mass or more in wet mass conversion, and is preferably 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, particularly 10.0% by mass or more.
  • the upper limit is not particularly limited, but can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less in wet mass conversion.
  • the composition of the present invention preferably has a soluble dietary fiber content within a predetermined range.
  • the soluble dietary fiber content of the composition of the present invention is, for example, 0.5% by mass or more in wet mass conversion, and although there is no upper limit, it can be, for example, in the range of less than 40% by mass. More specifically, the lower limit is usually preferably 0.5% by mass or more in wet mass conversion, and among these, it is preferably 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more.
  • the upper limit can be, for example, usually 40% by mass or less, or 35% by mass or less, or 30% by mass or less in wet mass conversion.
  • dietary fiber content total dietary fiber, which is the sum of soluble and insoluble dietary fiber content
  • soluble dietary fiber total dietary fiber, which is the sum of soluble and insoluble dietary fiber content
  • insoluble dietary fiber total dietary fiber, which is the sum of soluble and insoluble dietary fiber content
  • the origin of the dietary fiber contained in the composition of the present invention is not particularly limited, and it may be derived from various natural materials such as edible plants containing dietary fiber, or may be synthetic. When derived from natural materials, the dietary fiber contained in various materials may be isolated and purified for use, but such materials containing dietary fiber may be used as is, and dietary fiber in a state in which it is contained in various materials (particularly beans and/or millet) is preferable.
  • those derived from grains particularly millet
  • those derived from beans those derived from potatoes, those derived from vegetables, those derived from nuts and seeds, and those derived from fruits
  • those derived from millet or beans are more preferable from the viewpoint of the texture of the composition
  • those derived from beans are even more preferable
  • those derived from mung beans are preferable
  • those derived from peas are particularly preferable
  • those derived from yellow peas are most preferable.
  • those derived from millet those derived from oats are preferable, those derived from quinoa are preferable, and those derived from millet are particularly preferable.
  • the ratio of the amount of insoluble dietary fiber to the total dietary fiber content of beans and/or millet is equal to or greater than a predetermined value. More details will be provided below.
  • 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 can be, for example, in the range of 5% by mass or more and 100% by mass or less. More specifically, the lower limit of the ratio is usually 5% by mass or more, and preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit of the ratio is not particularly limited, but is usually 100% by mass or 100% by mass or less.
  • the ratio of the total content of legume-derived dietary fiber to the total dietary fiber content of the entire composition may satisfy the above ratio, the ratio of the total content of millet-derived dietary fiber may satisfy the above ratio, or 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 it is preferable to use beans with the seed coat because they contain more dietary fiber.
  • the millet when using dietary fiber derived from millet, the millet may be used with or without the bran, but it is preferable to use millet with the bran because they contain more dietary fiber.
  • the protein fraction may be removed and the carbohydrates may be removed, but from the viewpoint of maintaining the desirable flavor of the raw materials, it is preferable to use the seed coat and/or bran as it is without any removal treatment.
  • the protein content in the seed coat and/or bran is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, based on 100% by mass of the protein content in the seed coat and/or bran that has not been removed.
  • the carbohydrate content in the seed coat and/or bran is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, based on 100% by mass of the carbohydrate content in the seed coat and/or bran that has not been removed.
  • the 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 husk 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.
  • the lower limit of the ratio is usually 1% by mass or more, and preferably 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, or 90% by mass or less, or 80% by mass or less.
  • the plant fiber may be isolated and purified from the dietary fiber contained in psyllium husk, or a material containing such dietary fiber may be used as is.
  • the dietary fiber is in the state of being contained in psyllium husk.
  • the dietary fiber in the composition of the present invention may be blended in the composition as an isolated pure product, but is preferably blended in the composition in a state in which it is contained in beans and/or miscellaneous grains.
  • the ratio of the dietary fiber content blended in a state in which it is contained in beans and/or miscellaneous grains to the total dietary fiber content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less.
  • the lower limit of the ratio is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by mass or less.
  • it is preferable that the ratio of the dietary fiber content blended in a state in which it is contained in beans and/or miscellaneous grains to the total dietary fiber content of the entire composition satisfies the above-mentioned regulation, and it is preferable that the above-mentioned regulation is satisfied when the dietary fiber is insoluble dietary fiber.
  • the ratio of the dietary fiber content contained in the beans to the total dietary fiber content of the entire composition may satisfy the above ratio
  • the ratio of the dietary fiber content contained in the millet may satisfy the above ratio
  • the ratio of the dietary fiber content contained in the beans and millet may satisfy the above ratio.
  • the composition of the dietary fiber contained in the composition of the present invention is not particularly limited. However, when the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber is equal to or greater than a certain value, the effects of the present invention are more likely to be obtained. Specifically, the ratio of lignin (especially acid-soluble lignin) to the total dietary fiber can be, for example, in the range of 5% by mass to 100% by mass, calculated as the wet mass. More specifically, it is usually 5% by mass or more, and preferably 10% by mass or more, or 30% by mass or more.
  • the composition of the present invention is preferably characterized in that the protein content of the composition is within a predetermined range.
  • the composition of the present invention is preferable because it is easy to obtain the effects of the present invention and also provides resistance when torn by hand.
  • the dietary fiber preferably dietary fiber derived from psyllium husk
  • the dietary fiber helps the development of the shape and size, forming a structure completely different from the conventionally known protein network including gluten, thereby achieving the effects of the present invention.
  • the protein content of the composition of the present invention is preferably in the range of, for example, 0.1% by mass or more and 40% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 0.1% by mass or more. Alternatively, it is preferably 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, or 18% by mass or more.
  • the upper limit is not particularly limited, but may 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 composition of the present invention is not particularly limited. Examples include proteins derived from plants and animals, but proteins derived from beans and/or miscellaneous grains are preferred.
  • the ratio of the total protein content derived from beans and/or miscellaneous grains (preferably the protein content derived from beans) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by mass or less, or 100% by mass or less.
  • the protein derived from beans those derived from mung beans are preferred, particularly those derived from peas, and most preferably those derived from yellow peas.
  • the protein derived from millet oat-derived protein is preferable, quinoa-derived protein is preferable, and millet-derived protein is particularly preferable.
  • the ratio of the total protein content derived from beans to the total protein content of the entire composition may satisfy the above ratio, the ratio of the total protein content derived from millet may satisfy the above ratio, or the ratio of the total content of the protein derived from beans and the protein derived from millet may satisfy the above ratio.
  • the protein in the composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state in which it is contained in beans and/or millet.
  • the ratio of the total protein content incorporated into the composition in a state in which it is contained in beans and/or millet (preferably the protein content incorporated into the state in which it is contained in beans) to the total protein content of the entire composition is preferably in the range of, for example, 10% by mass or more and 100% by mass or less.
  • the lower limit is usually 10% by mass or more, and preferably 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by mass or less, or 100% by mass or less.
  • the ratio of the protein content contained in the beans to the total protein content of the entire composition may satisfy the above ratio
  • the ratio of the protein content contained in the millet may satisfy the above ratio
  • the ratio of the protein content contained in the beans and millet may satisfy the above ratio.
  • starch that has been processed to a low degree, in which a certain percentage of starch granules remain
  • protein that has been processed to a certain degree for example, heat denaturation at a temperature of 60°C or higher, 70°C or higher, or 80°C or higher.
  • the ratio of the total content of processed proteins derived from beans and/or miscellaneous grains (preferably processed proteins derived from beans) to the total protein content of the entire composition is usually 0% by mass or higher, but is preferably 10% by mass or higher and usually 100% by mass or lower.
  • the lower limit is usually 0% by mass or higher, but is preferably 10% by mass or higher, 20% by mass or higher, 30% by mass or higher, 40% by mass or higher, 50% by mass or higher, 60% by mass or higher, 70% by mass or higher, 80% by mass or higher, or 90% by mass or higher.
  • the upper limit is not particularly limited, but can usually be 100% by mass or lower.
  • the processed protein may have been subjected to some processing treatment while contained in beans and/or millet (preferably while contained in beans).
  • the ratio of the total content of the proteins processed while contained in beans and/or millet (preferably while contained in beans) to the total protein content of the entire composition is usually 0% by mass or more, and 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, and preferably 10% by mass or more, or 20% by mass or more, or 30% by mass or more, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but can usually be 100% by mass or less.
  • the content of processed proteins in the composition of the present invention may be such that the content of processed proteins derived from beans and/or millet satisfies the above ratio, or the content of processed proteins contained in beans and/or millet may satisfy the above ratio.
  • the composition of the present invention can have a ratio of protein content to plant viscous components (particularly plant polysaccharide content) within a specified range.
  • the ratio of carbohydrate content to plant polysaccharide content of the composition can be, for example, in the range of 0.5 to 400. More specifically, the lower limit of the ratio can usually be 0.5 or more, or 0.6 or more, or 0.7 or more, or 0.8 or more, or 0.9 or more.
  • the upper limit of the ratio is not particularly limited, but is usually 400 or less, or 300 or less, or 200 or less.
  • the plant polysaccharide is not particularly limited, but is preferably psyllium husk. Specific embodiments of the plant polysaccharide are as described above.
  • the protein content in the composition is measured by multiplying the total nitrogen percentage measured using the combustion method (modified Dumas method) specified in the Food Labeling Act (Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)) by the "nitrogen-protein conversion factor.”
  • the composition of the present invention is more preferable because the solubility of the protein contained therein is low, and the effect of the present invention is imparted while the resistance when torn by hand is imparted. Although the principle is unclear, it is believed that the insolubilized protein affects the structure composed of soluble carbohydrates and starch.
  • the PDI (protein dispersibility index) value of the composition of the present invention is preferably, for example, 0% by mass or more and less than 55% by mass.
  • the upper limit of the PDI value is preferably usually less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass.
  • the lower limit of the PDI value is not particularly limited, but can usually be 0% by mass or more, or 1% by mass or more, or 2% by mass or more.
  • the PDI (protein dispersibility index) value is an index that indicates the solubility of protein, and can be calculated as the percentage of the water-soluble nitrogen ratio to the total nitrogen ratio of the entire composition (water-soluble nitrogen ratio/total nitrogen ratio of the entire composition x 100 (%)) according to the standard method. Specifically, 20 times the amount of water is added to the measurement sample, and the sample is crushed (disintegrated for 10 minutes at 8,500 rpm using a Microtech Nichion homogenizer NS-310E3), and the total nitrogen ratio of the resulting crushed liquid is multiplied by 20 to measure the total nitrogen ratio of the entire composition.
  • the crushed liquid is then centrifuged (at 3,000 G for 10 minutes), and the total nitrogen ratio of the resulting supernatant is multiplied by 20 to measure the water-soluble nitrogen ratio, thereby calculating the PDI value of the composition.
  • the total nitrogen ratio is measured using the combustion method (modified Dumas method) specified in the Food Labeling Act ("Food Labeling Standards" (March 30, 2015, Food and Nutrition Table No. 139)).
  • the protein in the composition of the present invention it is preferable to use a protein (processed protein) that has been subjected to some processing (e.g., ultrasonic treatment, shear kneading treatment, heat treatment, etc.) rather than a natural protein.
  • some processing e.g., ultrasonic treatment, shear kneading treatment, heat treatment, etc.
  • the composition of the present invention may be given a sense of resistance when torn by hand, and the effects of the present invention may be easily obtained.
  • Denaturation treatments include heat treatment and electrical treatment, and specifically, the protein is preferably in a state where it 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).
  • the processed protein crosslinks components such as starch, and contributes to developing a preferred shape and size of an aggregate structure that is thought to be formed by the action of the protein on a structure composed of soluble carbohydrates and starch in the composition.
  • Such processed proteins are not particularly limited, but isolated pure products may be processed and incorporated into the composition, but it is preferable that the proteins are processed in a state contained in beans and/or millet and incorporated into the composition.
  • the isolated pure product may be processed alone, or the protein-containing foodstuff may be processed.
  • starch that has been processed to a low degree, so that a certain percentage of starch granules remain, and it is therefore convenient to process the isolated pure product alone.
  • a method can be used in which protein derived from beans is isolated and processed, and then mixed with an edible plant that has been separately micronized.
  • the composition of the present invention can have a ratio of protein content to soluble carbohydrate content within a specified range.
  • the ratio of carbohydrate content to plant viscous component (particularly plant polysaccharide) content of the composition can be, for example, in the range of 0 to 20. More specifically, the upper limit can usually be 20 or less, or 17 or less, or 15 or less.
  • the lower limit of the ratio is not particularly limited, but can usually be 0 or more, or 0.1 or more, or 0.2 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides. Specific embodiments of the soluble carbohydrate are as described above.
  • the composition of the present invention is preferably characterized in that the dry weight moisture content of the composition is within a predetermined range.
  • the dry weight moisture content of the composition of the present invention can be, for example, in the range of 0% by mass or more and less than 150% by mass.
  • the upper limit of the dry weight moisture content of the composition of the present invention is usually less than 150% by mass, but it may be less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass, and it may be less than 26% by mass, or less than 21% by mass, or less than 16% by mass, or less than 10% by mass.
  • the lower limit of the dry moisture content in the composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 0% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more.
  • the dry moisture content in the composition of the present invention may be derived from various components of the composition, but may also be derived from water added.
  • a process of adjusting it to the above-mentioned value by adopting a drying process or the like can be adopted.
  • the moisture content on a dry basis of the fermented leavened composition can be, for example, in the range of 20% by mass or more and less than 150% by mass. More specifically, the upper limit is usually less than 150% by mass, and in particular, may be less than 125% by mass or less than 110% by mass.
  • the lower limit is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more.
  • moisture content on a dry basis refers to the ratio of the total amount of moisture derived from the raw materials of the composition of the present invention and the amount of moisture added separately to the total amount of solids. The value is measured by heating to 90°C using the vacuum heating drying method in accordance with the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan.
  • an appropriate amount of sample is taken into a weighing container (W0) that has already been brought to a constant weight and weighed (W1), and the weighing container is placed in a vacuum electric constant temperature dryer adjusted to a specified temperature (more specifically, 90°C) at normal pressure with the lid of the weighing container removed or with the mouth open, the door is closed, the vacuum pump is operated, and the sample is dried at a specified reduced pressure for a certain period of time, the vacuum pump is stopped, dry air is sent back to normal pressure, the weighing container is removed, the container is covered, and the sample is allowed to cool in a desiccator, and then the mass is measured.
  • the drying, cooling, and weighing (W2) are repeated until a constant weight is reached, and the moisture content (moisture content on a dry basis) (mass%) is calculated using the following formula.
  • the composition of the present invention preferably has the following characteristics in a molecular weight distribution curve (MWDC 3.0-6.0) in the range of logarithm of the molecular weight of 3.0 or more and less than 6.0 , which is obtained by analyzing a component obtained by treating the composition according to the following [Procedure b] under the following [Condition B].
  • a 5% by mass aqueous suspension of the composition is treated with 0.003% by mass of ⁇ -amylase and 0.003% by mass of glucoamylase at 37°C for 20 hours to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component.
  • the term "molecular weight distribution” or “molecular weight distribution curve” refers to a distribution diagram obtained by plotting the molecular weight logarithms at equal intervals on the horizontal axis (X axis) and plotting the percentage (%) of the measured value at each molecular weight logarithm relative to the total RI detector measured value in the entire measurement range on the vertical axis (Y axis).
  • the elution time in the measured value obtained by analysis every unit time of 0.5 seconds at an oven temperature of 40°C and a flow rate of 1 mL/min is converted into molecular logarithms by comparing it with the elution time of a linear standard pullulan marker with a known molecular weight, a molecular weight distribution curve in which the molecular weight logarithms in the present invention are plotted at equal intervals can be obtained.
  • Step b The above-mentioned [Step b] is a step of crushing the composition, and then treating 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 hours to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component.
  • the grinding process in this [Step b] may be performed by any method that can sufficiently homogenize the composition, for example, using a homogenizer NS52 (manufactured by Microtech Nihon Co., Ltd.) at 25,000 rpm for 30 seconds.
  • a homogenizer NS52 manufactured by Microtech Nihon Co., Ltd.
  • a degreasing treatment with hexane may be optionally performed.
  • the following procedure may be performed. That is, (i) the pulverized composition is treated with 20 times the amount of hexane (CAS110-54-3, Fujifilm Wako Pure Chemical Industries, Ltd.) and mixed.
  • the extraction of ethanol-insoluble and dimethyl sulfoxide-soluble components from a suspension obtained by treating a 5% by mass aqueous suspension of the ground composition (or ground and degreased composition) in [Procedure b] with 0.003% by mass of ⁇ -amylase and 0.003% by mass of glucoamylase for 20 hours at 37°C may be performed, for example, as follows, but is not limited to the following: (i) to a composition which has been ground and then optionally degreased, 20 times the amount of distilled water based on the amount of the ground composition used initially is added, and the ⁇ -amylase ( ⁇ -Amylase from Bacillus sp., product number A6380, manufactured by Sigma) and glucoamylase (Glucoamylase, product number 49811-26, manufactured by Toyobo Co., Ltd.) contents are adjusted to 0.003% by mass, and the mixed suspension is subjected to a constant temperature treatment at 90°C for 15 minutes while stirring
  • 0.2 g of NaCl is added to the treatment solution, mixed, and centrifuged (processed for 3 minutes at 4000 rpm using a swing rotor) to recover the supernatant (a solution excluding the enzyme-treated ground composition (this may also be referred to as the " ⁇ -amylase-glucoamylase-treated solution”)).
  • a solution excluding the enzyme-treated ground composition this may also be referred to as the " ⁇ -amylase-glucoamylase-treated solution”
  • two volumes of 99.5% ethanol are added to the resulting ⁇ -amylase-glucoamylase-treated solution, mixed, and centrifuged (processed for 3 minutes at 4000 rpm using a swing rotor) to recover the precipitate fraction, which is an ethanol-insoluble component.
  • the above [Condition B] is a condition in which a component obtained by treating the composition by the above [Procedure b] is dissolved in a 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, the solution is allowed to stand at 37° C. for 30 minutes, and then an equal amount of water and an equal amount of an eluent are added. The solution is then filtered through a 5 ⁇ m filter, and 5 mL of the filtrate is 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 with respect to the filtrate obtained under the above [Condition B], and the molecular weight distribution in the range where the molecular weight logarithm is 3.0 or more and less than 6.0 is measured.
  • the molecular weight distribution curve thus obtained is analyzed after data correction so that the minimum value in the measurement range is 0, and then a molecular weight distribution curve in the range where the molecular weight logarithm is 3.0 or more and less than 6.0 (MWDC 3.0-6.0 ) can be obtained. Therefore, it is desirable to set the gel filtration chromatography appropriately so that these values can be obtained.
  • the total value of the signal intensity (RI detector measurement value) of the entire molecular weight distribution curve in the range where the molecular weight logarithm is 3.0 or more and less than 6.0 is used as the denominator, and the signal intensity ratio in each molecular weight logarithm is calculated, and the mass average molecular weight is calculated by summing the multiplication values of the molecular weight converted from the molecular weight logarithm in the entire range and the signal intensity ratio.
  • a molecular weight distribution curve in the range where the molecular weight logarithm is 3.5 or more and less than 6.5 can be obtained.
  • the gel filtration column for gel filtration chromatography it is preferable to use, as the gel filtration column for gel filtration chromatography, a gel filtration column having a logarithmic molecular weight exclusion limit (Da) value of 3.0 or more and less than 6.0, and a gel filtration column having a logarithmic molecular weight exclusion limit (Da) value in the range of 6.0 or more. It is also more preferable to use multiple gel filtration columns having different exclusion limit molecular weights within the above range, and adopt a column configuration in which these are connected in series (in tandem) from the upstream side of the analysis, from the one with the largest exclusion limit molecular weight to the one with the smallest.
  • Da logarithmic molecular weight exclusion limit
  • a specific example of such a combination of gel filtration columns is a combination of the following four columns connected in series: When measuring AUC 5.0-6.5 , a combination of 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 ⁇ 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 ⁇ 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 ⁇ 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 ⁇ 30 cm): 2 pieces.
  • the eluent for gel filtration chromatography is not limited to, but may be, for example, 0.05 M NaOH/0.2% NaCl.
  • Gel filtration chromatography conditions are not limited, but for example, an oven temperature of 40°C, a flow rate of 1 mL/min, and analysis can be performed every 0.5 seconds.
  • Detection equipment for gel filtration chromatography includes, but is not limited to, an RI detector (RI-8021, manufactured by Tosoh Corporation).
  • the data analysis method for gel filtration chromatography is not limited, but specific examples include the following. That is, among the measured values obtained from the detection device, the values within the logarithmic molecular weight range of the measurement target (3.0 or more and less than 6.0) are corrected so that the minimum value within the measurement range is 0, and then the peak top elution times of two linear standard pullulan markers for size exclusion chromatography with peak top molecular weights of 1,660,000 and 380,000 (for example, Showa Denko P400 (DP2200, MW380,000) and P1600 (DP9650, MW1660,000), etc.) are converted into logarithmic values of mass molecular weight (sometimes referred to as molecular weight logarithm, mass molecular weight logarithm) using a calibration curve, utilizing the property that the molecular weight logarithm is proportional to the elution time.
  • the values within the logarithmic molecular weight range of the measurement target 3.0 or more and less than 6.0
  • the elution time (more specifically, the elution time obtained by analyzing every 0.5 second unit time at an oven temperature of 40° C. and a flow rate of 1 mL/min) into a molecular weight logarithm
  • measurement data in which the molecular weight logarithm is distributed at equal intervals can be obtained.
  • the measured values at each elution time (molecular weight logarithm) as a percentage when the total 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) to be measured is set to 100
  • the molecular weight distribution of the measured sample (X axis: molecular weight logarithm, Y axis: percentage (%) of the measured value at each molecular weight logarithm relative to the total RI detector measured value in the entire measurement range) can be calculated, and a molecular weight distribution curve can be created.
  • a molecular weight distribution curve (MWDC 3.5-6.5 ) in the molecular weight logarithm range of 3.5 or more and less than 6.5 can be created.
  • the composition of the present invention is preferably characterized in that the ratio of the combined value of the detection intensity of the 1stMP and the detection intensity of the 2ndMP to the detection intensity of the molecular weight logarithm of 3.5 in the molecular weight distribution curve MWDC 3.0-6.0 (this is appropriately referred to as "1stMP + 2ndMP / molecular weight logarithm 3.5") is within a predetermined range.
  • the 1stMP + 2ndMP / molecular weight logarithm 3.5 of the composition of the present invention is usually 0.1 or more, and the upper limit is not particularly limited, but can be, for example, in the range of 30 or less.
  • the lower limit is preferably, for example, 0.1 or more, or 0.2 or more, or 0.3 or more.
  • the upper limit is not particularly limited, but can be, for example, 30 or less, 25 or less, or 20 or less.
  • composition of the present invention is preferably characterized in that, in the molecular weight distribution curve MWDC 3.0-6.0 , 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 ratio of the logarithm of the molecular weight of the peak apex in the 2ndMP (hereinafter referred to as "logarithm of molecular weight of 2ndMP") to the logarithm of the molecular weight of the peak apex in the 1stMP (hereinafter referred to as "logarithm of molecular weight of 1stMP”) (hereinafter referred to as "logarithm of molecular weight of 2ndMP" or “logarithm of molecular weight of 1stMP”) is within a predetermined range.
  • the 2ndMP/1stMP ratio of the composition of the present invention is usually 95% or less, and the lower limit 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 them, it is preferably 94% or less, 93% or less, or 92% or less. When this value is equal to or less than the upper limit, the effects of the present invention may be easily obtained, and resistance may be easily imparted when torn by hand.
  • the lower limit is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.
  • the logarithmic value of the molecular weight of 1stMP with MWDC 3.0-6.0 obtained by the above procedure is not limited, but can be, for example, in the range of 5.0 or more and less than 6.0.
  • the lower limit of the logarithmic value of the molecular weight of 1stMP is not limited, but can 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 logarithmic value of the molecular weight of 1stMP is also not limited, but can be, for example, less than 6.0, or 5.9 or less, or 5.8 or less.
  • 1stMP is considered to be a value reflecting the plant viscous components (particularly plant polysaccharides, preferably psyllium husk) having a relatively large molecular weight size among the components obtained by subjecting the composition to the above procedure b.
  • plant viscous components particularly plant polysaccharides, preferably psyllium husk
  • it may be preferable that such a relatively large molecular weight fraction is the above-mentioned lower limit.
  • the logarithmic value of the molecular weight of 2ndMP of MWDC 3.0-6.0 obtained by the above procedure is not limited, but can be, for example, in the range of 3.5 to 5.5.
  • the lower limit of the logarithmic value of the molecular weight of 2ndMP is not limited, but can be, for example, 3.5 or more, or 3.8 or more, or 4.0 or more, or 4.2 or more.
  • the upper limit of the logarithmic value of the molecular weight of 2ndMP is also not limited, but can be, for example, 5.5 or less, or 5.4 or less, or 5.3 or less.
  • 2ndMP is considered to be a value reflecting the plant polysaccharides (particularly psyllium seed coat) having a relatively small molecular weight size among the components obtained by subjecting the composition to the above procedure b.
  • the logarithmic value of the molecular weight of the peak apex (2ndMP) in such a fraction with a relatively small molecular weight becomes larger than the logarithmic value of the molecular weight of the 1stMP described above (2ndMP/1stMP decreases), and the effect of the present invention may be easily obtained, or bubbles of sufficient size may be easily formed in the composition, resulting in a lighter texture.
  • the logarithmic value of the molecular weight of the 1stMP when the logarithmic value of the molecular weight of the 1stMP is 5.5 or close thereto, the logarithmic value of the molecular weight of the 2ndMP is preferably 3.5 or close thereto rather than 5.0 or close thereto.
  • the adjustment of the logarithmic value of the molecular weight of the 2ndMP is not particularly limited, but enzymes such as cellulase, pectinase, and xylanase may be added to the dough before fermentation to perform enzyme treatment in parallel with the fermentation treatment, or vegetable polysaccharides (especially psyllium husks) that have been previously enzyme-treated may be used as a raw material.
  • the composition of the present invention preferably has the following characteristics in a molecular weight distribution curve (MWDC 3.5-6.5) in the range of logarithm of the molecular weight of 3.5 or more and less than 6.5 , which is obtained by analyzing a component obtained by treating the composition according to the following [Procedure d] under the following [Condition D].
  • Step d After subjecting the composition to a grinding treatment, an ethanol-insoluble and dimethyl sulfoxide-soluble component is obtained.
  • Step d The above-mentioned [Step d] is a step of obtaining an ethanol-insoluble and dimethyl sulfoxide-soluble component after crushing and treating the composition (or crushing and defatting treatment).
  • the technical significance of such [Step d] is to obtain a component having an increased starch concentration by purification using the ethanol-insoluble and dimethyl sulfoxide-soluble properties of starch (sometimes referred to as "component obtained by treatment by Step d"), thereby preventing column clogging during gel filtration chromatography and improving the accuracy and reproducibility of the analysis.
  • component obtained by treatment by Step d sometimes referred to as "component obtained by treatment by Step d"
  • the composition of the present invention preferably satisfies a predetermined condition in a molecular weight distribution curve MWDC 3.5-6.5 obtained by analyzing the component obtained by processing the composition according to the following [Procedure d] under the following [Condition D], in which the logarithm of the mass average molecular weight and the ratio of the area under the curve in the range of the logarithm of the molecular weight of 5.0 or more and less than 6.5 to the total area under the curve of the molecular weight distribution curve (the area under the curve of the molecular weight distribution curve in the range of the logarithm of the molecular weight of 3.5 or more and less than 6.5) (this is appropriately referred to as "AUC 5.0-6.5 ”) satisfy a predetermined condition.
  • the AUC 5.0-6.5 value is preferably, for example, 1% or more and 70% or less, but is not limited thereto.
  • the lower limit of the AUC 5.0-6.5 value is preferably, for example, 1% or more, or 3% or more, or 5% or more, or 10% or more, but is not limited thereto.
  • the upper limit can be, for example, 70% or less, or 67% or less, or 65% or less, or 63% or less, but is not limited thereto.
  • the composition of the present invention is preferably a composition in which the starch granule structure is destroyed.
  • the composition of the present invention is preferably such that the starch granule structure observed when a 6% suspension of the ground product of the composition is observed is within a predetermined range.
  • the number of starch granule structures observed under the following conditions in the composition of the present invention can be, for example, in the range of 0 granules/ mm2 or more and 300 granules/ mm2 or less.
  • the upper limit is usually 300 granules/ mm2 or less, particularly 250 granules/mm2 or less , or 200 granules/mm2 or less , or 150 granules/mm2 or less , or 100 granules/mm2 or less , or 50 granules/ mm2 or less, or 40 granules/mm2 or less, or 30 granules/ mm2 or less , or 20 granules/mm2 or less, or 10 granules/mm2 or less , or 5 granules/ mm2 or less.
  • the lower limit is not particularly limited, but can usually be 0 granules/ mm2 or more.
  • the "starch granule structure" mentioned above is a structure that has a circular shape with a diameter of about 1 to 50 ⁇ m in a planar image and is stainable with iodine.
  • a 6% aqueous suspension can be prepared by suspending a pulverized product of the composition in water and observing it under a magnified field of view. Specifically, the pulverized product of the composition is classified using a sieve with an opening of 150 ⁇ m, and 3 mg of the composition powder that passed the 150 ⁇ m opening is suspended in 50 ⁇ L of water to prepare a 6% suspension of the composition powder.
  • a slide with this suspension placed on it can be prepared and observed under polarized light with a phase contrast microscope, or iodine stained and observed under an optical microscope.
  • magnification there are no limitations on the magnification, but it can be, for example, 100x or 200x.
  • the proportion of starch granule structures in the entire preparation can be estimated by observing a representative field of view, but when the distribution is biased, a finite number of fields (e.g., two or more, e.g., five or ten) can be observed and the observation results added together to obtain a measurement value for the entire preparation.
  • starch granules are destroyed when the voids in the dough composition expand under high hydration conditions (e.g., moisture content on a dry basis with an upper limit of 40% by mass or more, 50% by mass or more, or 60% by mass or more, and a lower limit of 250% by mass or less, or 200% by mass or less).
  • high hydration conditions e.g., moisture content on a dry basis with an upper limit of 40% by mass or more, 50% by mass or more, or 60% by mass or more, and a lower limit of 250% by mass or less, or 200% by mass or less.
  • composition of the present invention is preferably characterized in that the voids observed in at least one composition frozen section A obtained by the following procedure C satisfy the following specified conditions. Specifically, the composition is frozen at -25°C and cut along a certain cutting plane A to prepare a composition frozen section A ([Procedure C]). A cross-sectional image of the composition frozen section A thus obtained is observed, and voids with an area of 10,000 ⁇ m2 or more on the image are measured, and the following parameters are determined.
  • the composition of the present invention preferably has a ratio (weighted average area [ ⁇ m 2 ]/weighted average perimeter [ ⁇ m]) of the weighted average perimeter [ ⁇ m] of the voids on the cross section of the composition frozen section A thus obtained in a range of, for example , 100 or more and 10,000 or less. More specifically, the lower limit is not limited, but is usually 100 or more. Among them, 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, or 9,000 or less, or 8,000 or less, or 7,000 or less, or 6,000 or less.
  • the shape characteristics of the voids in a frozen section of the composition can be determined based on a two-dimensional cross-sectional image of the frozen section of the composition (e.g., an X-ray CT scan image, a digital camera, etc., which can non-destructively evaluate the internal void shape of the composition). In other words, it can be obtained as a two-dimensional cross-sectional image using a digital camera and evaluated.
  • a two-dimensional cross-sectional image of the frozen section of the composition e.g., an X-ray CT scan image, a digital camera, etc.
  • the "perimeter" of a void in a frozen section of a composition refers to a value obtained by calculating the contour length of a void with rounded corners on a two-dimensional cross-sectional image of the frozen section of the composition, converted into the number of pixels, with the length of one side of a pixel being "one pixel.”
  • the "perimeter” of such a void has a smaller value for a void that does not have an intricate contour inside.
  • the number of pixels that do not contact other pixels and form the contour of the void are calculated, but for pixels that contact other pixels only on two orthogonal sides, the diagonal length is calculated as the number of pixels to round the corners. Therefore, a composition with voids with small unevenness has a relatively large void area compared to its perimeter, and a relatively large weighted average area/weighted average perimeter is obtained.
  • the "area" of a void in a frozen section of a composition refers to the area equivalent to the total number of pixels that make up a void on a two-dimensional cross-sectional image of the frozen section of the composition. All pixels that overlap the outline of the void are counted as pixels that make up the void.
  • the "weighted average perimeter" of the voids in the frozen section of the composition can be calculated using the perimeter value of each void as a weight
  • the "weighted average area" of the voids in the composition can be calculated using the area value of each void as a weight
  • the percentage of the measurement value (void area, void perimeter) of each void is calculated when the total of the measurement values (void area, void perimeter) of all voids is set to 100, and the value obtained by multiplying this percentage by the measurement value (void area, void perimeter) of each void as a weight is calculated for each void (square of the measurement value of each void/total of the measurement values of all voids), and the total of the calculated values for all voids is taken as the weighted average value.
  • any of the above parameters related to the shape of the voids can be converted into actual values by converting an image of known length (such as a scale bar) into the number of pixels.
  • a more specific method for determining the "weighted average perimeter" and "weighted average area" of voids in a frozen section of a composition will be described using an example in which a two-dimensional cross-sectional image of the composition obtained by a digital camera is used.
  • a Sony RX100III (DSC-RX100M3) is used to capture an image of the cross section of a frozen section of the composition (e.g., 5 cm long, 5 cm wide, 2 cm high). More specifically, for example, a Sony RX100III (DSC-RX100M3) is used to capture images of three spots (e.g., 5 cm x 5 cm squares) with different shooting angles. From the images thus obtained, a two-dimensional cross-sectional image (1x magnification, 2,736 x 1,824 pixels) is generated and acquired.
  • grayscaled image After grayscaling and binarizing the image thus obtained, all pixel clusters that are formed by connecting pixels that are in contact with each other on any of the four sides of the blanked pixels (i.e., pixels that correspond to voids in the original photograph) and are independent of other pixel clusters are extracted and their shapes, etc. are evaluated as "voids".
  • a discriminant analysis method is used to determine a threshold value so that the variance ratio of the intra-class variance and inter-class variance for the background and pattern area at the time of binarization is maximized.
  • the grayscaled image can be binarized using Particle Analysis ver. 3.5 (manufactured by Nippon Steel Technology Co., Ltd.).
  • pixel clusters that are not entirely or partially overlapping the outer edge of the field of view are selected as the analysis target. Note that if there is an independent black pixel inside the blanked pixel cluster (i.e., if there is a spot-like dot or the like inside the void during the image capture), such a pixel is ignored to calculate the area.
  • the void perimeter and void area, etc. can be measured and calculated as parameters related to the shape using the above procedure. These parameters can be measured and calculated using various known image analysis software capable of analyzing shapes within an image.
  • the frozen section prepared by the above-mentioned method is used to capture an image of the cross section of the composition using, for example, a Sony RX100III (DSC-RX100M3). More specifically, for example, a Sony RX100III (DSC-RX100M3) is used to capture images of three spots (for example, 5 cm x 5 cm squares) at different shooting angles. From the images thus obtained, a two-dimensional cross-sectional image (1x magnification, 2,736 x 1,824 pixels) is generated and acquired. The images thus obtained are then subjected to analysis to measure the total porosity, etc. inside the composition.
  • a Sony RX100III DSC-RX100M3
  • the total porosity is calculated as the ratio (total void area/composition area) of the difference (total void area) between the envelope area (number of pixels surrounded by the envelope perimeter) of the envelope perimeter that connects the vertices of adjacent convex portions in the composition image with a line segment at the shortest distance so as not to intersect with the composition image) and the composition area (number of pixels constituting the composition image that has entities other than voids, etc.).
  • the "void" in the present invention is a concept that can include both open and closed pores.
  • the total void area ratio in the frozen section A of the composition of the present invention is within a specified range.
  • the composition of the present invention is preferably such that the ratio of the total void area exceeding 10,000 ⁇ m 2 to the cross-sectional image area of the composition frozen section A is, for example, in the range of more than 1% to 90%. More specifically, the lower limit is usually 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%, and particularly 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) among the voids in the above-mentioned frozen section A of the composition satisfy the above-mentioned porosity regulation.
  • the total closed pore ratio calculated by the total closed pore area relative to the composition area (total closed pore area/composition area) in the cross-sectional image of the above-mentioned frozen section A of the composition is, for example, in the range of more than 1% to less than 90%.
  • the lower limit is usually more than 1%, and preferably more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, or more than 30%.
  • the upper limit of the total closed pore ratio is not particularly limited, but can usually be 90% or less, or 80% or less.
  • the composition of the present invention preferably has a ratio of the total area of each closed pore to the cross-sectional image area of the above-mentioned composition frozen section A in the range of, for example, more than 1% and not more than 50%. More specifically, the lower limit is usually more than 1%, and preferably more than 2% or more than 3%. On the other hand, the upper limit is not particularly limited, but is usually not more than 50%, or not more than 40%, or not more than 30%.
  • the ratio of the total area of each closed pore to the total void area in the above-mentioned composition frozen section A is not particularly limited, but is preferably in the range of, for example, 20% to 100%. More specifically, from the viewpoint of ease of swelling, the lower limit is usually 20% or more, and in particular 30% or more, 40% or more, or 50% or more. 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 a void surrounds the surrounding area without interruption.
  • the contour of a void is interrupted at least in one place by the contour of the cross section of a frozen section of the composition, that void is open to the outside of the composition and does not qualify as a "closed pore.” Note that in the area where the contour of a void abuts the outer periphery of the cross section image of a frozen section of the composition, the contour of the void is deemed to be continuous.
  • the closed pores of the composition of the present invention satisfy the above-mentioned porosity regulations. That is, it is preferable that the total closed pore ratio calculated by total closed pore area/composition area is, for example, in the range of more than 1% to less than 90%. More specifically, the lower limit is usually more than 1%, particularly more than 2%, or more than 3%, or more than 4%, or more than 5%, or more than 6%, or more than 7%, or more than 8%, or more than 9%, or more than 10%, or more than 11%, or more than 12%, or more than 13%, or more than 14%, or more than 15%, or more than 20%, and particularly preferably more than 30%.
  • the upper limit of the total closed pore ratio is not particularly limited, but it can usually be less than 90%, or less than 80%.
  • the composition of the present invention has a weighted average area/weighted average perimeter ratio in a composition frozen section A cut along a certain cut surface A after freezing the composition at -25°C, within the above-mentioned specified range. It is preferable that the composition frozen section A that satisfies the above-mentioned regulation regarding the weighted average area/weighted average perimeter ratio satisfies at least the composition frozen section A1 at any arbitrary cut surface A1, and it is more preferable that it satisfies both the composition frozen section A1 at any cut surface A1 and the composition frozen section A2 at a cut surface A2 perpendicular to the cut surface A1.
  • the cut surface A1 is a cut surface perpendicular to the longitudinal direction of the composition.
  • the cut surface A2 may be a cut surface perpendicular to the cut surface A1 perpendicular to the longitudinal direction of the composition, but is preferably a cut surface parallel to the longitudinal direction of the composition.
  • the "longitudinal direction" of the composition frozen section refers to the long side direction of a virtual rectangular parallelepiped of the smallest volume inscribed by the composition frozen section
  • the "short direction” of the composition frozen section refers to the direction perpendicular to the longitudinal direction.
  • the composition of the present invention preferably satisfies the above-mentioned provisions regarding the voids, etc. of the frozen section A of the composition at least for any of the frozen sections A1 at any of the cut surfaces A1, and more preferably satisfies both the frozen section A1 at any of the cut surfaces A1 and the frozen section A2 at the cut surface A2 perpendicular to the cut surface A1.
  • the cut surface A1 is preferably a cut surface perpendicular to the longitudinal direction of the composition.
  • the cut surface A2 may be a cut surface perpendicular to the cut surface A1 perpendicular to the longitudinal direction of the composition, but is preferably a cut surface parallel to the longitudinal direction of the composition.
  • any cut surface can be used as the cut surface A1 and its orthogonal cut surface A2.
  • the 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 composition of the present invention is, for example, 0.01% by mass or more, and the upper limit is not particularly limited, but is preferably, for example, 5% or less.
  • the organic acid content of the composition of the present invention is, for example, 0.01% by mass or more, and the upper limit is not particularly limited, but is preferably, for example, 5% or less.
  • the organic acid content By setting the organic acid content within a predetermined range, it is preferable that it can be stored for a long period of time (for example, 1 week or more at 20 ° C.).
  • the composition may have a large bubble size.
  • the lower limit is not limited, but is preferably, 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 0.1% by mass or more.
  • the upper limit is not limited, but can be, for example, 5% by mass or less, 4% by mass or less, or 3% by mass or less. It is believed that by setting the organic acid content of the composition within the above range, the composition will have a good bubble balance and excellent swelling.
  • the organic acid in the composition of the present invention is not particularly limited, but it is preferable to add an organic acid produced by a microorganism, preferably the microorganism itself, to the composition rather than a purified product, and produce the organic acid by fermentation.
  • a microorganism preferably the microorganism itself
  • lactic acid bacteria there is no particular limit to the microorganism, but it is preferable to use lactic acid bacteria in order to achieve both good taste and shelf life.
  • the content of the organic acid in the composition can be measured by the following method. (Method of measuring organic acids) After hot water extraction, the supernatant obtained by centrifugation is filtered through a 0.45 micron filter to prepare a measurement sample, and the organic acid content is measured by HPLC.
  • the HPLC conditions are as follows: ⁇ Column: GL-C610H-S (Hitachi High-Tech) Column temperature: 56°C Eluent: 3 mM perchloric acid Flow rate: 0.5 mL/min Reaction solution: 0.21% disodium hydrogen phosphate 0.00938% bromothymol blue Flow rate: 0.5 mL/min Detection: UV 430 nm
  • the composition of the present invention preferably has a degree of gelatinization of starch in the composition within a predetermined range.
  • the degree of gelatinization of starch in the composition of the present invention can be, for example, in the range of 50% by mass or more and 100% by mass or less.
  • the lower limit is usually 50% by mass or more.In particular, it is preferably 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.
  • 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 measured using the glucoamylase II method (based on the Japan Food Research Laboratories method: 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), which is a modified version of the Central Customs Analysis Laboratory report.
  • the composition of the present invention is preferably characterized in that the components obtained by the treatment in the above [Procedure d] are separated under the above [Condition D], a separated fraction having a mass molecular weight logarithm of 5.0 or more and less than 6.5 is recovered, 1 part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM), and the absorbance at 660 nm is measured, and the value obtained by subtracting the absorbance at 660 nm in a blank (not including a measurement sample) 0.25 mM iodine solution (this value is appropriately referred to as "ABS 5.0-6.5 ”) is within a predetermined range.
  • the ABS 5.0-6.5 of the 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 these, it is preferably 0.15 or more, or 0.20 or more, or 0.25 or more, or 0.30 or more, or 0.35 or more, or 0.40 or more, or 0.45 or more, or 0.50 or more, or 0.55 or more, or 0.60 or more, or 0.65 or more, or 0.70 or more, or 0.75 or more, or 0.80 or more.
  • the upper limit is not particularly limited, but can be, for example, usually 3.50 or less, 3.00 or less, or 2.50 or less.
  • the detailed method for measuring the ABS 5.0-6.5 value is as follows. First, the composition is treated by the above [Procedure d] to obtain a purified component with an increased starch concentration. Next, the component obtained by the treatment by [Procedure d] is separated under the above [Condition D] to recover a separated fraction having a molecular weight logarithm of 5.0 or more and less than 6.5. Details of the above [Procedure d] and [Condition D] are as described above. Next, the obtained separated fraction is adjusted to pH 7.0, and then 1 part by mass of the sample is put into 9 parts by mass of 0.25 mM iodine solution, left to stand at room temperature (20° C.) for 3 minutes, and then subjected to absorbance measurement.
  • the absorbance (absorption wavelength 660 nm) of each of the iodine solution before the addition of the sample (control) and the iodine solution after the addition of the composition is measured using a normal spectrophotometer (e.g., UV-1800 manufactured by Shimadzu Corporation) with a square cell having an optical path length of 10 mm, and the difference in absorbance between the two (absorbance of the iodine solution after the addition of the sample - absorbance of the iodine solution before the addition of the sample) is calculated, and this may be determined as ABS 5.0-6.5 .
  • a normal spectrophotometer e.g., UV-1800 manufactured by Shimadzu Corporation
  • the separated fraction having a logarithm of molecular weight of 5.0 or more and less than 6.5 preferably has higher iodine stainability than the separated fraction having a relatively large molecular weight of 6.5 or more and less than 8.0.
  • a separated fraction having a molecular weight logarithm of 6.5 or more and less than 8.0 which is obtained by treating a composition according to the above [Procedure d] and separating and recovering the components under the above [Condition D], is adjusted to pH 7.0, and 1 part by mass of the sample is put into 9 parts by mass of a 0.25 mM iodine solution and dyed, and the absorbance at an absorption wavelength of 660 nm is measured.
  • ABS 6.5-8.0 the ratio of ABS 6.5-8.0 to ABS 5.0-6.5 (ABS 5.0-6.5 /ABS 6.5-8.0 ) is a specified value or more.
  • the composition of the present invention preferably has a value of ABS 5.0-6.5 /ABS 6.5-8.0 obtained by such a procedure in the range of, for example, more than 1.0 and not more than 10.0. More specifically, the lower limit is usually more than 1.0, particularly 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, and particularly more than 2.0. On the other hand, the upper limit of such a value is not particularly limited, but is usually not more than 10.0, or not more than 8.0. The principle behind this is unclear, but it is presumed that good quality is achieved by the content of pyrolyzed starch being relatively high compared to the starch that was the source of the decomposition.
  • ABS 6.5-8.0 The details of the measurement method for ABS 6.5-8.0 are the same as those of the measurement method for ABS 5.0-6.5 described above, except that a separated fraction having a logarithm of molecular weight of 6.5 or more and less than 8.0 is used.
  • the iodine solution in this invention refers to a diluted solution of iodine potassium iodide solution containing 0.05 mol/L of iodine (sometimes referred to simply as "0.05 mol/L iodine solution” or "0.05 mol/L iodine liquid” in this invention).
  • a mixed iodine potassium iodide solution containing 93.7% by mass of water, 0.24 mol/L (4.0% by mass) of potassium iodide, and 0.05 mol/L (1.3% by mass) of iodine ("0.05 mol/L iodine solution (product code 091-00475)" manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) is used by diluting it.
  • a "0.25 mM iodine solution” can be obtained by diluting the "0.05 mol/L iodine solution" 200 times with water.
  • the composition of the present invention preferably has the following characteristics in terms of particle size distribution measured after subjecting the composition to starch and protein hydrolysis treatment according to [Procedure e] below, followed by ultrasonic treatment: [Step e] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume of protease and 0.02% by mass of ⁇ -amylase at 20° C. for 3 days.
  • the composition of the present invention has a particle diameter d 50 in the particle diameter distribution measured after adding starch and protein hydrolysis treatment according to the above [step e] and then ultrasonic treatment, which is within a predetermined range. This is preferable because it makes it easier to obtain the effects of the present invention and makes it easier to give a sense of resistance when torn by hand.
  • a support structure mainly composed of soluble carbohydrates and starch in the composition these components reinforce the support structure, making it easier to obtain the effects of the present invention and to obtain a composition that is given a sense of resistance when torn by hand.
  • the particle diameter d 50 in the particle diameter distribution of the 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 particle size is 410 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 260 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less, or 100 ⁇ m or less, or 80 ⁇ m or less, or 60 ⁇ m or less, and particularly 50 ⁇ m or less.
  • the lower limit of the particle size d 50 is not particularly limited, but is usually 1 ⁇ m or more, more preferably 3 ⁇ m or more, or 5 ⁇ m or more.
  • particle size distribution mainly reflects the particle size distribution of amylase and protease non-degradable components in the composition, such as insoluble dietary fiber and polysaccharides (e.g. polysaccharides derived from psyllium seeds, specifically mainly cellulose, xylan, and pectin).
  • insoluble dietary fiber and polysaccharides e.g. polysaccharides derived from psyllium seeds, specifically mainly cellulose, xylan, and pectin.
  • raw materials in which the sizes of insoluble dietary fiber and polysaccharides have been adjusted in advance.
  • the particle size distribution of the composition after ultrasonic treatment is measured using a laser diffraction particle size analyzer under the following conditions.
  • Ethanol which does not affect the structure of the composition, is used as the solvent during measurement. Specifically, 1 g of sample is immersed in 50 g of ethanol and left to stand for about 5 minutes, after which the sample is thoroughly stirred and suspended with a spatula, and the solution (2% by mass ethanol dispersion) is passed through an 8-mesh sieve with a mesh size of 2.36 mm and wire diameter (Wire Dia.) of 1.0 mm (a sieve corresponding to "No.
  • the laser diffraction particle size distribution measuring device used for the measurement is a laser diffraction particle size distribution measuring device having a measurement range of at least 0.02 ⁇ m to 2000 ⁇ m by the laser diffraction scattering method.
  • a Microtrac MT3300 EX2 system from Microtrac Bell Co., Ltd. is used, and the measurement application software is, for example, DMSII (Data Management System version 2, Microtrac Bell Co., Ltd.).
  • the cleaning button of the software is pressed to perform cleaning, and then the Setzero button of the software is pressed to perform zero adjustment, and the sample is directly loaded by sample loading until the concentration of the sample falls within the appropriate range.
  • the concentration is adjusted to within the appropriate range within two sample loadings after the sample is introduced, and the measured value is the result of laser diffraction immediately at a flow rate of 60% for a measurement time of 10 seconds.
  • the concentration is adjusted to within the appropriate range by sample loading, and ultrasonic treatment (treatment with ultrasonic waves of 40 kHz frequency at an output of 40 W for 3 minutes) is performed by pressing the ultrasonic treatment button of the same software.
  • the measured value is quickly measured by laser diffraction at a flow rate of 60% for a measurement time of 10 seconds.
  • particle diameter d50 (or “particle diameter d90 ”) is defined as a particle diameter at which the ratio of the cumulative value of the particle frequency% on the larger side to the cumulative value of the particle frequency% on the smaller side is 50:50 (or 10:90) when the particle diameter distribution of the measurement target is measured on a volume basis and divided into two at a certain particle diameter.
  • ultrasonic treatment means treating the measurement target dispersed in the measurement solvent in the laser diffraction particle size distribution measurement device with ultrasonic waves of 40 kHz frequency at an output of 40 W for 3 minutes as described above. Furthermore, all particle diameter distributions are measured on a volume basis, regardless of this provision.
  • the particle size distribution for each channel (CH) and then use the particle size for each measurement channel listed in Table A below as a standard.
  • the frequency of particles that are equal to or smaller than the particle size specified for each channel in Table A below and larger than the particle size specified for the channel with the next larger number is measured for each channel in Table A below, and the particle frequency % for each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (this is also referred to as the "particle frequency % for XX channel").
  • the particle frequency % for one channel represents the frequency % of particles that are 2000.00 ⁇ m or less and larger than 1826.00 ⁇ m.
  • a more specific procedure for measuring the particle size distribution of insoluble dietary fiber, polysaccharides, etc. in the composition is, for example, as follows: 300 mg of the composition is placed in a plastic tube with 5 mL of water, and allowed to swell at 20°C for approximately 1 hour. After that, it is treated with a small hyscotron (Microtech Nitto Homogenizer NS-310E3) until it becomes a porridge-like material, and a 6% by mass aqueous suspension of the composition is prepared (approximately 15 seconds at 10,000 rpm).
  • a small hyscotron Microtech Nitto Homogenizer NS-310E3
  • protease Proteinase K, Takara Bio Inc.
  • ⁇ -amylase ⁇ -Amylase from Bacillus subtilis, Sigma Co., Ltd.
  • the composition of the present invention preferably contains a localized portion of dietary fiber (i.e., the total of soluble dietary fiber and insoluble dietary fiber) of beans and/or millet.
  • the ratio of the localized portion of dietary fiber of beans and/or millet to the total mass of the entire composition is preferably in the range of, for example, 0.1% by mass or more and 20% by mass or less on a wet mass basis. More specifically, the lower limit is preferably 0.1% by mass or more. More preferably, it is 0.2% by mass or more, further 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.
  • the upper limit is not usually limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, further 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less.
  • the composition of the present invention preferably contains both the edible part of beans and/or millet (preferably the edible part of beans) and the dietary fiber localized part of an edible plant (preferably the dietary fiber localized part of beans and/or millet, more preferably the dietary fiber localized part of beans).
  • the total content of the edible part of beans and/or millet (preferably the edible part of beans) and the dietary fiber localized part of an edible plant (preferably the dietary fiber localized part of beans and/or millet, more preferably the dietary fiber localized part of beans) in the composition of the present invention is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in wet mass conversion.
  • the lower limit is preferably, 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 50% by mass or more.
  • the upper limit of the content is not particularly limited, but can be, for example, 100% by mass or less, 97% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.
  • the total content of the edible parts of the beans and the parts of the beans containing dietary fiber is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 1% by mass or more. Among these, it is preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and particularly preferably 50% by mass or more.
  • the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.
  • the total content of the edible part of millet and the part of millet containing dietary fiber is preferably in the range of, for example, 1% by mass or more and 100% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably 1% by mass or more. Among these, it is preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, and particularly preferably 50% by mass or more.
  • the upper limit of the content is not particularly limited, but can usually be 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, or 90% by mass or less.
  • composition of the present invention further preferably contains in the form of finely divided pulses (e.g., pulses with seed coats such as peas that have been finely divided as is, or the edible parts and seed coats of pulses are separated and finely divided at any stage and then mixed again, or the finely divided edible parts and finely divided seed coats of pulses are separated and processed and then mixed again) and/or finely divided millet (e.g., millet with bran such as oats that has been finely divided as is, or the edible parts and bran of millet are separated and finely divided at any stage and then mixed again, or the finely divided edible parts and finely divided bran of millet are separated and processed and then mixed again) in which both the edible parts of pulses and/or millet grains and the dietary fiber-containing parts of edible plants have been finely divided.
  • finely divided pulses e.g., pulses with seed coats such as peas that have been finely divided as is, or the edible parts and seed
  • roasting conditions are not particularly limited, but for example, heating at 100°C or higher for 1 minute or more can be performed.
  • those with the seed coat may be directly roasted, or the edible part and the seed coat part may be separated and roasted at any stage, and then mixed again.
  • the composition of the present invention preferably contains the seed coat of beans, millet, or wild grass as the dietary fiber-localized portion of an edible plant.
  • the composition of the present invention preferably contains one or more of the seed coat of beans, the seed coat of psyllium, or the bran of millet in a specified proportion together with the edible portion, and preferably contains both the edible portion and the dietary fiber-localized portion of a food of the same classification (i.e., contains both the edible portion of beans and the seed coat of beans as the dietary fiber-localized portion, or contains both the edible portion of millet and the bran as the dietary fiber-localized portion).
  • the dietary fiber-localized portion of beans and/or millet may be contained by using beans and/or millet containing the portion, or may be contained by separately using the portion separated from beans and/or millet.
  • the dietary fiber localized portion may be an insoluble dietary fiber localized portion, and the total content of the edible parts of the beans and/or cereals and the insoluble dietary fiber localized portion of the edible plants is preferably the above-mentioned ratio. That is, the content is preferably in the range of, for example, 10% by mass or more and 100% by mass or less in terms of 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 can be usually 100% by mass or less, or 97% by mass or less, or 95% by mass or less, or 93% by mass or less, and preferably 90% by mass or less.
  • the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above-mentioned requirements. Furthermore, the dietary fiber localized portion may be at least the psyllium seed coat portion, and may further be one that has been previously treated with an enzyme (e.g., xylanase treatment and/or pectinase treatment, etc.) as described below.
  • an enzyme e.g., xylanase treatment and/or pectinase treatment, etc.
  • the composition of the present invention preferably contains edible parts and dietary fiber-containing parts of the same legumes and/or millet.
  • the composition of the present invention preferably uses edible parts and dietary fiber-containing parts of the same legumes (for example, legumes with seed coats such as peas that are used as is, or the edible parts and seed coats of legumes are separated and processed and then mixed again) and/or edible parts and dietary fiber-containing parts of the same millet (for example, millet with bran such as oats that are used as is, or the edible parts and bran of millet are separated and processed and then mixed again).
  • edible parts and dietary fiber-containing parts of the same legumes for example, legumes with seed coats such as peas that are used as is, or the edible parts and seed coats of legumes are separated and processed and then mixed again
  • edible parts and dietary fiber-containing parts of the same millet for example, millet with bran such as oats that are used as is, or the edible parts and
  • the composition of the present invention preferably contains a dietary fiber localized site in an enzyme-treated state as the dietary fiber localized site of beans and/or millet.
  • the enzyme treatment is not limited, but may be treatment with one or more enzymes selected from cellulase, pectinase, and xylanase. Among them, it is preferable to treat the dietary fiber localized site with at least pectinase and/or xylanase. In addition, when treating with pectinase, it is preferable to treat the dietary fiber localized site with pectinase and cellulase in combination. Note that the dietary fiber localized site in the enzyme-treated state also includes decomposition products that are further reduced in molecular weight as a result of the enzyme treatment compared to before decomposition.
  • any enzyme having cellulose decomposition enzyme activity can be used as the cellulase, for example Cellulase T "Amano" 4 manufactured by Amano Enzyme Co., Ltd., or Cellulase A “Amano” 3 manufactured by Amano Enzyme Co., Ltd. can be used.
  • Any enzyme having pectin decomposition enzyme activity can be used as the pectinase, for example Pectinase G "Amano” manufactured by Amano Enzyme Co., Ltd. ("Pectinase" in Table 3 below).
  • any enzyme having xylan decomposition enzyme activity can be used as the xylanase, for example Hemicellulase "Amano" 90 (Xylanase) manufactured by Amano Enzyme Co., Ltd. ("Xylanase” in Table 3 below).
  • Hemicellulase "Amano" 90 Xylanase
  • cellulase, pectinase, and xylanase are not limited to these specific examples, and any other enzyme having the respective substrate decomposition properties can be used.
  • a mixture of multiple enzymes having activity to decompose each of those substrates may be used, or an enzyme having both activity to decompose those two or more substrates may be used (for example, when decomposing both pectin and xylan, a mixture of pectinase and xylanase may be used, or an enzyme having both pectinase activity and xylanase activity may be used).
  • enzyme treatment may be carried out in parallel with the fermentation process by adding enzymes such as cellulase, pectinase, or xylanase to the dough before fermentation, and a dietary fiber-containing raw material (particularly a raw material containing insoluble dietary fiber) that has been previously enzyme-treated may be used as the raw material.
  • the seed coat (sometimes called psyllium seed coat or psyllium husk), which is the part of the seed coat that is the dietary fiber-containing part of psyllium, a type of edible plant and a wild grass that is usually eaten, treated with the above enzymes, as this produces a good leavened product.
  • the composition will be excellent in swelling with a good balance of bubbles by easily incorporating air bubbles of an appropriate size.
  • the fermented leavened composition will be more preferably exhibiting the effects of the present invention.
  • the enzyme treatment of the seed coat of psyllium and the dietary fiber localized portion of beans or millet may be performed in different steps for each portion, or may be performed simultaneously.
  • the enzyme treatment may be carried out simultaneously in step (i) and/or step (ii) by adding an enzyme to the dough composition, or the enzyme treatment may be carried out mainly in step (ii).
  • the composition of the present invention preferably contains a dietary fiber localized portion of psyllium, a wild plant commonly consumed, as the dietary fiber localized portion, and more preferably contains psyllium seed coat (psyllium seed coat or psyllium husk).
  • the composition of the present invention preferably contains psyllium seed coat (psyllium husk), which is a dietary fiber localized portion, in the range of, for example, 0.1% by mass or more and 20% by mass or less in terms of wet mass. More specifically, the lower limit is preferably 0.1% by mass or more.
  • the content is 0.2% by mass or more, and even more preferably 0.3% by mass or more, or 0.4% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more.
  • the upper limit is not usually limited, but may be preferably 20% by mass or less, more preferably 15% by mass or less, further 10% by mass or less, 7.5% by mass or less, or 5.0% by mass or less.
  • the composition of the present invention preferably contains the seed coat part of psyllium (psyllium seed coat or psyllium husk) as a dietary fiber localized part (more specifically, a soluble dietary fiber and an insoluble dietary fiber localized part) in the above-mentioned ratio, because this makes it easier to achieve the effects of the present invention, particularly in a fermented leavened composition (e.g., bread or bread-like food).
  • psyllium psyllium seed coat or psyllium husk
  • a dietary fiber localized part more specifically, a soluble dietary fiber and an insoluble dietary fiber localized part
  • the composition of the present invention contains a dietary fiber localized portion of psyllium (preferably psyllium seed coat)
  • the dietary fiber localized portion of psyllium is a dietary fiber localized portion of psyllium (preferably seed coat portion) that has been enzymatically treated (preferably treated with cellulase and/or pectinase and/or xylanase, more preferably treated with pectinase and/or xylanase).
  • the composition of the present invention contains both dietary fiber localized portions of beans and/or millet and psyllium seed coat portion (particularly psyllium seed coat portion in an enzymatically treated state), and it is preferable that the total content thereof is in the above-mentioned ratio.
  • the seed coat of psyllium it is more preferable to contain at least one of the dietary fiber localized parts of beans (more specifically, the seed coat of beans, especially the seed coat of peas) or the dietary fiber localized parts of cereals (e.g., oats) (more specifically, the bran part, especially the bran part in the enzyme-treated state described above) because this improves the texture of the puffed composition.
  • the composition preferably exhibits the effects of the present invention.
  • the seed coat or bran part of psyllium in the enzyme-treated state also contains decomposition products that are further reduced in molecular weight than before decomposition as a result of the enzyme treatment.
  • the composition of the present invention preferably has a density (sometimes referred to as "bulk density” or “density specific gravity”) less than a predetermined value due to swelling.
  • the density (bulk density) of the composition of the present invention is preferably in the range of, for example, more than 0.10 g/cm 3 and less than 1.0 g/cm 3. More specifically, the upper limit is usually less than 1.0 g/cm 3 , and more preferably less than 0.90 g/cm 3 , or less than 0.80 g/cm 3 , or less than 0.70 g/cm 3 , or less than 0.60 g/cm 3.
  • the lower limit is not particularly limited, but is, for example, usually more than 0.10 g/cm 3 , or more than 0.15 g/cm 3 , or more than 0.20 g/cm 3 , or more than 0.25 g/cm 3 , or more than 0.30 g/cm 3 .
  • the density (bulk density) of the composition of the present invention is a value obtained by dividing the mass of the composition by the apparent volume of the composition (the total volume of "the volume of the composition itself", “the volume of the pores on the surface of the composition that communicate with the outside", and “the volume of the internal voids”).
  • the apparent volume (Vf) of the composition of about 100 g of the composition (m) is measured, and the composition density (g/mL) can be calculated using m/Vf.
  • the composition of the present invention is preferably characterized in that the total oil and fat content of the composition is within a predetermined range.
  • the total oil and fat content of the composition of the present invention is preferably, for example, in the range of 1.0 mass% or more and 70 mass% or less in terms of wet mass. More specifically, the lower limit is usually preferably 1.0 mass% or more. Among them, it is preferably 2.0 mass% or more, or 3.0 mass% or more, or 4.0 mass% or more, or 5.0 mass% or more, or 6.0 mass% or more, or 7.0 mass% or more, or 8.0 mass% or more, or 9.0 mass% or more, particularly 10.0 mass% or more.
  • the upper limit is not particularly limited, but can be, for example, usually 70 mass% or less, or 65 mass% or less, or 60 mass% or less, or 55 mass% or less, or 50 mass% or less, or 45 mass% or less, or 40 mass% or less, or 35 mass% or less, or 30 mass% or less.
  • the origin of the oils and fats in the composition of the present invention is not particularly limited. Examples include those derived from plants and animals, with plant-derived oils and fats being preferred. Specifically, the ratio of the plant-derived oils and fats content to the total oil and fat content of the entire composition is preferably in the range of, for example, 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more, and preferably 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit is not particularly limited, but is usually 100% by mass or less. Examples of plant-derived oils and fats include those derived from grains (particularly millet), beans, potatoes, vegetables, nuts, seeds, and fruits, with olive-derived oils being more preferred.
  • the fats and oils in the composition of the present invention are blended into the composition as isolated pure products, and it is preferable that the ratio of fats and oils blended into the composition in a state contained in edible plants (particularly beans and/or cereals, preferably beans) is low. Specifically, it is preferable that the ratio of the fats and oils blended into the composition in a state contained in edible plants to the total fats and oils content of the entire composition is in the range of, for example, 0% by mass or more and less than 65% by mass. More specifically, the upper limit is usually less than 65% by mass, and preferably less than 60% by mass, or less than 50% by mass, or less than 40% by mass, or less than 30% by mass. On the other hand, the lower limit is not particularly limited, but is usually 0% by mass or 0% by mass or more.
  • the composition of the present invention is preferably characterized in that the ratio of liquid oils to the total oils of the composition is within a specified range.
  • the ratio of liquid oils to the total oils of the composition of the present invention is preferably, 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, or 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more.
  • the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less.
  • liquid oils refer to oils that are liquid at room temperature (20°C).
  • the raw materials of the 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. However, it is preferable to use one or more edible plants as raw materials, and it is preferable to use beans and/or miscellaneous grains as edible plants, and it is preferable to contain at least beans.
  • plant-based food materials vegetables, potatoes, mushrooms, fruits, algae, grains, seeds, nuts, etc. listed in the food group classification listed in the Standard Tables of Food Composition in Japan 2015 Edition (7th Edition), wild plants that are usually eaten as vegetables (psyllium, bracken, butterbur, mugwort, etc.) can also be used as edible plants.
  • the dry weight moisture content of the edible plants used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and 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 is usually preferably 0% by mass or more, or 0.01% by mass or more.
  • the type of beans used is not limited, but examples thereof are preferably one or more types of beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil, and more preferably the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, and Lentil.
  • peas especially yellow peas, white peas, etc.
  • kidney beans red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon beans, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine beans, grass peas, carob, thorn bean, long-leaved bean, coffee beans, cacao beans, Mexican jack beans, etc.
  • peas especially yellow peas, white peas, etc.
  • kidney beans red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon beans, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine
  • the starch content of the beans used in the composition of the present invention is preferably a predetermined value or more.
  • the starch content of the beans is preferably in the range of, for example, 5.0% by mass or more and 90% by mass or less, calculated as a wet mass. More specifically, the lower limit is preferably usually 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 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 the beans is not particularly limited, but can be, for example, usually 90% by mass or less, or 85.0% by mass or less, or 80.0% by mass or less, or 75.0% by mass or less, or 70.0% by mass or less, or 65.0% by mass or less, or 60.0% by mass or less.
  • the dry weight moisture content of the beans used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass.
  • the upper limit is usually less than 15% by mass, and preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass.
  • the lower limit of the dry weight moisture content of such beans is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
  • miscellaneous grains generally refers to grains other than the major grains rice, wheat, and barley, and is a concept including so-called pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than the Poaceae grains.
  • the type of miscellaneous grains to be used is not limited, but examples thereof are preferably one or more types of miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and more preferably Poaceae.
  • millet examples include, but are not limited to, millet, barnyard millet, millet, sorghum, rye, oats, pigeon oats, corn, buckwheat, amaranth, quinoa, etc., and it is particularly preferable to use one or more types of millet, oats, amaranth, and quinoa, and it is particularly preferable to use millet and oats, which contain a lot of soluble dietary fiber.
  • the millet does not substantially contain gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that the millet does not contain gluten.
  • the starch content of the millet used in the composition of the present invention is preferably a predetermined value or more. Specifically, it is preferably in the range of, for example, 10.0 mass% or more and 90 mass% or less in terms of dry mass. More specifically, the lower limit is usually 10.0 mass% or more, or 15.0 mass% or more, or 20.0 mass% or more, or 25.0 mass% or more, or 30.0 mass% or more, or 35.0 mass% or more, or 40.0 mass% or more.
  • the upper limit of the starch content of the millet is not particularly limited, but can be, for example, usually 90 mass% or less, or 85.0 mass% or less, or 80.0 mass% or less, or 75.0 mass% or less, or 70.0 mass% or less, or 65.0 mass% or less, or 60.0 mass% or less.
  • millet When millet is used in the composition of the present invention, it is preferable to use dried millet because the proportion of the intermediate molecular weight fraction (molecular weight logarithm 6.5 or more and less than 8.0) in the starch contained in the composition increases.
  • millet with a dry weight moisture content of a predetermined value or less is preferable.
  • the dry weight moisture content of millet used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is preferably usually less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass.
  • the lower limit of the dry weight moisture content of such millet is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
  • ⁇ Content and particle size of beans and/or grains When beans are used in the composition of the present invention, the beans content in the composition of the present invention is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass.
  • 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, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and particularly preferably 95% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by mass or less.
  • the millet content in the composition of the present invention is not limited, but 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, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and particularly preferably 95% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by
  • the total content of beans and/or miscellaneous grains in the composition of the present invention is not limited, but is preferably in the range of, for example, 1% by mass or more and 100% by mass or less in terms of wet mass.
  • 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, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, and particularly 95% by mass or more.
  • the upper limit is not particularly limited, but is usually 100% by weight or less than 100% by weight.
  • pulses and/or millet are used in the composition of the present invention, it is preferred to use powdered pulses and/or millet, in particular pulse powders and/or millet powders having particle sizes d90 and/or d50 after ultrasonic treatment of less than or equal to a given value.
  • the particle diameter d 90 of the bean 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 450 ⁇ m or less, and more preferably 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, or 150 ⁇ m or less, or 125 ⁇ 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, or 1 ⁇ m or more, or 5 ⁇ m or more, or 8 ⁇ m or more, or 10 ⁇ m or more, or 15 ⁇ m or more.
  • the particle diameter d 50 of the bean 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 450 ⁇ m or less, and more 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, 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, or 1 ⁇ m or more, or 5 ⁇ m or more, or 8 ⁇ m or more, or 10 ⁇ m or more.
  • the surface of the composition may become uneven, so it is preferable to use powdered beans and/or millet, preferably beans, that are below the above-mentioned certain size.
  • the final puffed composition may be a composition in which the powdered beans and/or millet powder is bound together while maintaining its shape, or the bean powder and/or millet powder in the dough composition may be melted and mixed together in the puffed composition as it is processed.
  • the composition of the present invention may contain any one or more other food ingredients.
  • food ingredients include plant food ingredients (vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.), animal food ingredients (fish and shellfish, meat, eggs, dairy products, etc.), and microbial foods.
  • plant food ingredients vegetables, potatoes, mushrooms, fruits, algae, grains, nuts, etc.
  • animal food ingredients fish and shellfish, meat, eggs, dairy products, etc.
  • microbial foods microbial foods.
  • wild plants that are usually eaten as vegetables plantain, bracken, butterbur, mugwort, etc.
  • the content of these food ingredients can be appropriately set within a range that does not impair the purpose of the present invention.
  • the composition of the present invention may contain any one or more seasonings, food additives, etc.
  • seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextra, etc.
  • sugars e.g.,
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, etc.
  • sugars e.g., glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-glu
  • the lower limit can be 1% by mass or more, or 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 addition of sugars is not limited, but can be carried out in step (i) and/or step (ii) described below.
  • the composition of the present invention contains one of the so-called emulsifiers, colorants, and thickening stabilizers (for example, those listed as “colorants,” “thickening stabilizers,” and “emulsifiers” in the "Table of Food Additive Substance Names for Labeling” in the Food Additive Labeling Pocketbook (2011 Edition)) in an amount of usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, which is the lower limit of a commonly used measurement method) or none.
  • emulsifiers for example, those listed as “colorants,” “thickening stabilizers,” and “emulsifiers” in the "Table of Food Additive Substance Names for Labeling” in the Food Additive Labeling Pocketbook (2011 Edition)
  • emulsifiers for example, those listed as “colorants,” “thickening stabilizers,” and “emulsifiers”
  • the content of any two of the so-called emulsifiers, colorants, and thickening stabilizers in an amount of usually 1.0 mass or less, more preferably 0.5 mass% or less, or 0.1 mass% or less, and particularly preferably substantially none (specifically, a content of less than 1 ppm, which is the lower limit of a commonly used measurement method) or none.
  • the content of all three is usually 1.0 mass or less, particularly 0.5 mass% or less, or 0.1 mass% or less, and particularly essentially none (specifically, a content of less than 1 ppm, which is the lower limit of the general measurement method) or none.
  • the content of food additives is usually 1.0 mass or less, particularly 0.5 mass% or less, or 0.1 mass% or less, and particularly none.
  • the composition of the present invention is preferably characterized in that the wheat content of the composition is within a predetermined range.
  • the wheat content of the composition of the present invention is preferably, for example, in the range of 0% by mass or more and 50% by mass or less in terms of wet mass. More specifically, the upper limit is usually preferably 50% by mass or less. Among them, it is preferable that it is 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less, and particularly, it is preferable that it is not substantially contained (specifically, it means that the content is less than 1 ppm, which is the lower limit of the general measurement method) or is not contained.
  • the composition of the present invention is useful because it is easy to obtain the effects of the present invention even if the wheat content ratio is below the upper limit value, and it is easy to obtain a composition that is given a resistance when torn by hand. In addition, it is useful because it can mitigate the hardening of the composition due to cooling and prevent the shrinkage of the puffed composition.
  • the lower limit of such a ratio is not particularly limited, but can usually be 0% by mass or 0% by mass or more.
  • the 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.
  • the content ratio of wheat-derived protein to the total protein content of the composition of the present invention is preferably, for example, in the range of 0% by mass or more and 50% by mass or less. More specifically, the upper limit is usually preferably 50% by mass or less. Among them, it is preferable that it is 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less, and in particular, it is preferable that it is substantially not contained (specifically, it means that the content is less than 1 ppm, which is the lower limit of the general measurement method) or is not contained.
  • the composition of the present invention is useful because the content ratio of wheat-derived protein to the total protein content is equal to or less than the upper limit, and the effect of the present invention can be easily obtained even in a composition with a relatively small amount of wheat, and a composition that is given a resistance when torn by hand can be easily obtained. In addition, it is useful because it can mitigate the hardening of the composition due to cooling and prevent the expansion composition from shrinking.
  • the lower limit of this ratio is not particularly limited, but can usually be set to 0% by weight or 0% by weight or more.
  • the composition of the present invention is preferably substantially free of gluten (specifically, the content is less than 1 ppm, which is the lower limit of the general measurement method) or does not contain any gluten.
  • the composition of the present invention is useful because it is easier to obtain the effects of the present invention even with a composition that is substantially free of gluten, and it is easier to obtain a composition that has resistance when torn by hand. It is also useful because it reduces the hardening of the composition due to cooling and prevents shrinkage of the puffed composition.
  • compositions for cooking retain their viscoelasticity by including sodium chloride, but this has problems in terms of affecting taste and causing excessive salt intake.
  • sodium chloride is usually used in an amount of 3 mass% or more to maintain the viscoelasticity of the composition, and this problem is particularly prominent.
  • the composition of the present invention is preferable because it can be made into a composition in which the decrease in viscoelasticity is suppressed even when sodium chloride is not added, even when the amount of sodium chloride used is extremely small, and it is a composition of good quality.
  • the present invention is also preferable for solid paste compositions for cooking such as pasta, udon, and bread, which usually have adhesiveness and elasticity due to gluten with a network structure and sodium chloride, because it can be made into a composition of good quality without adding sodium chloride.
  • the content of sodium chloride in the composition of the present invention is preferably, for example, in the range of 0% by mass to 3% by mass in terms of dry mass. More specifically, the upper limit is usually 3% by mass or less, particularly 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly 0.5% by mass or less.
  • the lower limit of the content of sodium chloride in the composition of the present invention is not particularly limited, and may be 0% by mass.
  • the method for quantifying sodium chloride in the solid paste composition is, for example, in accordance with the "salt equivalent" in the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan, and is calculated by multiplying the amount of sodium measured using atomic absorption spectrometry by 2.54.
  • the composition of the present invention is usually a puffed food.
  • the term "puffed food” refers to a food made of a puffed composition or a food mainly composed of a puffed composition. More specifically, it refers to a food produced by increasing the volume by puffing a dough composition by heat treatment, and examples thereof include bread or similar foods (sometimes referred to as bread-like foods) which are bulk puffed compositions, puff-like compositions obtained by rapidly reducing the pressure of dough that has been heat-treated under pressure, and crackers or similar foods (sometimes referred to as cracker-like foods) which are small-thickness plate-shaped puffed foods made of bulk puffed compositions.
  • the composition of the present invention has a texture unique to puffed foods.
  • the "texture unique to puffed foods” refers to a texture felt due to the difference in strength between the solid structure and void structure of the composition, which is derived from the porous structure inside the puffed food.
  • a specific example is the fluffy texture of bread.
  • the method of preserving the composition of the present invention is not limited, and may be any of room temperature preservation, refrigeration preservation, and freezing preservation, or a combination of these.
  • room temperature preservation may be any of room temperature preservation, refrigeration preservation, and freezing preservation, or a combination of these.
  • any container can be used as the container for filling the composition of the present invention.
  • it can be used in containers in which the composition inside is easily deteriorated, such as long-life room temperature storage containers with a shelf life of more than one month from the date of manufacture, containers made entirely or partially of resin, non-disposable containers that can be used multiple times by sealing the container opening after opening, and resealable containers that have a mechanism such as a cap or stopper that can be resealed to the extent that the contents do not leak.
  • the composition of the present invention can be produced by any method, but is preferably produced by a method including the following steps (i) and (ii) (which will be appropriately referred to as the "production method of the present invention”).
  • (i) A step of preparing a dough composition containing beans and/or millet and satisfying all of the following (1) to (4).
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the production method of the present invention preferably includes the following step (iii): (iii) treating the expanded composition of step (ii) under reduced pressure.
  • the dough composition is prepared by mixing ingredients such as beans and/or millet as the raw materials of the composition of the present invention with other ingredients that are optionally used.
  • the properties of the dough composition are not particularly limited, and it is sufficient that the ingredients are partially or completely integrated with water.
  • the dough composition may be in a liquid state, a sol state, a gel state, or a solid state. It may also be in a plastic state such as bread dough, or in a non-plastic state such as a crumbly state.
  • the method of preparing such a dough composition is not particularly limited, but the ingredients such as beans and/or millet as the raw materials of the composition of the present invention described above and other ingredients that are optionally used may be mixed with one or more other ingredients, and the resulting mixture may be used as the 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 specified in the present invention.
  • it is preferable to use one or more edible plants as the raw materials and it is preferable to use beans and/or millet as the edible plants, and it is preferable to contain at least beans.
  • edible plants in addition to the plant-based food ingredients (edible plants other than beans and/or millet, specifically vegetables, potatoes, mushrooms, fruits, algae, seeds, etc.) listed in the food group classification listed in the Standard Tables of Food Composition in Japan 2015 Edition (7th Edition) mentioned above, wild plants that are usually eaten as vegetables (psyllium, bracken, butterbur, mugwort, etc.) can also be used.
  • the dry weight moisture content of the edible plants used in the composition of the present invention is preferably in the range of, for example, 0% by mass or more and less than 15% by mass. More specifically, the upper limit is usually less than 15% by mass, and more preferably less than 13% by mass, or less than 11% by mass, or less than 10% by mass. On the other hand, the lower limit of the dry weight moisture content is not particularly limited, but is usually preferably 0% by mass or more, or 0.01% by mass or more.
  • the dough composition in step (i) is preferably prepared to satisfy the following various conditions:
  • the dough composition in the starch stage (i) preferably has a starch content of the composition equal to or greater than a predetermined value.
  • the starch content of the entire dough composition in stage (i) can be, for example, in the range of 0.1% by mass or more and less than 15% by mass in terms of wet mass. More specifically, the lower limit of the ratio is usually 0.1% by mass or more in terms of wet mass. In particular, it can be 0.2% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 3% by mass or more.
  • the upper limit of the ratio is usually less than 15% by mass in terms of wet mass. In particular, it can be 14% by mass or less, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 11% by mass or less.
  • the content of soluble carbohydrates in the dough composition in step (i) is preferably within a predetermined range from the viewpoint of improving the balance of bubbles in the puffed product.
  • the content of soluble carbohydrates in the dough composition in step (i) can be, for example, 1.0% by mass or more and 40% by mass or less in terms of wet mass. More specifically, the lower limit of the content is not particularly limited, but can be, for example, 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more.
  • the upper limit of the content is not particularly limited, but can be, for example, 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or 25% by mass or less, or 20% by mass or less.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides. The details of the definition and measurement method of soluble carbohydrates are as described above.
  • the ratio of the soluble carbohydrate content to the starch content can be, for example, in the range of 0.5 to 100. More specifically, the lower limit of the ratio is usually 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.5 or more, or 1.9 or more, preferably.
  • the principle is unclear, it is believed that a composition having a relatively high soluble carbohydrate content compared to the starch content has special viscosity characteristics and is excellent in swelling with a good balance of bubbles.
  • the upper limit of the ratio is not particularly limited, but is usually 100 or less, 90 or less, or 80 or less.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides.
  • monosaccharides and/or disaccharides particularly glucose derived from beans and/or millet may satisfy the above-mentioned specification regarding soluble carbohydrates.
  • a method for preparing a dough composition containing beans and/or millet which includes adjusting the ratio of starch to soluble carbohydrate by adding soluble carbohydrate, and such a method is also within the scope of the present invention.
  • the dough composition in step (i) preferably has a dry basis moisture content of the composition that is greater than a predetermined value.
  • the technical significance of this is that if the dry basis moisture content is less than a predetermined value, the interaction between the soluble carbohydrate and the starch is less likely to proceed, so that the reaction to reduce the 1st breakdown viscosity relative to the 1st peak viscosity is more likely to occur by maintaining the state in which the dry basis moisture content is greater than a predetermined value for a certain period of time or more in the heating step in step (ii).
  • the dry basis moisture content of the dough composition is usually greater than 60% by mass, and although there is no particular upper limit, it is preferably in the range of, for example, 300% by mass or less. More specifically, the lower limit is usually greater than 60% by mass, particularly greater than 65% by mass, or greater than 70% by mass, or greater than 80% by mass, or greater than 90% by mass, and particularly greater than 100% by mass.
  • 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 moisture content of the dough composition is maintained above the predetermined value for a predetermined time or more.
  • the time during which the moisture content of the dough composition is maintained above the predetermined value may be set appropriately based on the reaction rate determined from the enzyme activity, reaction temperature, and moisture content of the dough composition, and the change rate of the various parameters described above, and is preferably set, for example, in the range of 1 minute to 24 hours. More specifically, the lower limit is usually 1 minute or more, and 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 of the dough composition can also be set appropriately based on the change rate of various parameters of the leavening composition described above, and is preferably set, for example, in the range of 30°C to 300°C. More specifically, the lower limit is usually 30°C or higher, particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher, or 110°C or higher, and particularly 120°C or higher.
  • the upper limit is not particularly limited, but is usually 300°C or lower, particularly 260°C or lower, or 230°C or lower.
  • the process of maintaining the dry basis moisture content of the dough composition at a value higher than the predetermined value for the predetermined time or longer may be performed as a separate pretreatment after the dough composition is prepared in step (i) and before the heat treatment in step (ii) described below, or a part or all of the process may be achieved in the heat treatment in step (ii) described below.
  • the composition of the present invention can be produced by carrying out a fermentation process described below or an enzyme treatment process in the dough composition, and then swelling the dough composition after the treatment by heat treatment.
  • the composition of the present invention can be produced by carrying out yeast fermentation using yeast incorporated in the dough composition, carrying out an enzyme treatment reaction using a starch-degrading enzyme in the dough composition, or carrying out an enzyme treatment reaction (specifically, preferably with cellulase and/or pectinase and/or xylanase, and particularly preferably with at least pectinase and/or xylanase) of the psyllium seed coat incorporated in the dough composition, and then swelling the dough composition after the treatment by heat treatment.
  • an enzyme treatment reaction specifically, preferably with cellulase and/or pectinase and/or xylanase, and particularly preferably with at least pectinase and/or xylanase
  • 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 puffed composition after the dough composition after the fermentation process or enzyme treatment is heat treated and swelling is completed.
  • the dough composition in the dietary fiber stage (i) preferably has a dietary fiber content (the sum of soluble dietary fiber and insoluble dietary fiber) of a predetermined value or more.
  • the dietary fiber content (particularly the insoluble dietary fiber content) of the dough composition is, for example, 3.0% by mass or more in wet mass conversion, and although there is no particular upper limit, it is preferably in the range of, for example, 30% by mass or less. More specifically, the lower limit is preferably 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. Although there is no particular upper limit, it can be, for example, usually 30% by mass or less, or 25% by mass or less, or 20% by mass or less.
  • the dough composition in the plant polysaccharide stage (i) preferably has a plant viscous component (particularly plant polysaccharide) content of a predetermined value or more.
  • the plant polysaccharide content of the dough composition is, for example, 0.1% by mass or more in terms of wet mass, and although there is no particular upper limit, it is preferably in the range of, for example, 40% by mass or less. More specifically, the lower limit is usually 0.1% by mass or more, particularly 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 0.8% by mass or more, or 1.0% by mass or more. Although there is no particular upper limit, it can be, for example, usually 40% by mass or less, or 30% by mass or less, or 20% by mass or less.
  • the dough composition in the step (i) preferably has a starch decomposition enzyme activity of a predetermined value or more.
  • the starch decomposition 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, particularly 0.4 U/g or more, or 0.6 U/g or more, or 0.8 U/g or more, or 1.0 U/g or more, or 2.0 U/g or more, or 3.0 U/g or more, and particularly 4.0 U/g or more.
  • the upper limit of such a ratio is not particularly limited, but can be 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 7.0 U/g or less.
  • the raw material for the dough composition in step (i) it is preferable to use edible plants with high starch decomposition enzyme activity (e.g., beans and/or cereals, especially beans).
  • the starch decomposition 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, and preferably 0.4 U/g or more, or 0.6 U/g or more, or 0.8 U/g or more, or 1.0 U/g or more, or 2.0 U/g or more, or 3.0 U/g or more, or 4.0 U/g or more.
  • the upper limit of such a ratio is not particularly limited, but can usually be 100.0 U/g or less, or 50.0 U/g or less, or 30.0 U/g or less, or 10.0 U/g or less, or 7.0 U/g or less.
  • a processing method for obtaining edible plants with high starch decomposition enzyme activity to be used as raw materials is preferably to perform heat treatment in an environment with a moisture content on a dry basis of a predetermined percentage or less (e.g., usually 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, especially 20% by mass or less).
  • the heat treatment temperature is preferably in the range of, for example, 60°C or more and 300°C or less.
  • the upper limit can be usually 300°C or less, or 260°C or less, or 220°C or less, or 200°C or less.
  • the treatment temperature is a predetermined temperature or more. Specifically, it is usually preferably 60°C or more. In particular, it is preferably 70°C or more, or 80°C or more, or 90°C or more, especially 100°C or more.
  • the heating time can be set arbitrarily until the starch decomposition enzyme activity is adjusted to a predetermined value, but is preferably set in the range of, for example, 0.1 to 60 minutes. More specifically, the lower limit can usually be 0.1 minutes or more, or 1 minute or more.
  • the upper limit is not particularly limited, but can usually be set to 60 minutes or less.
  • the enzyme activity unit (U/g) is calculated by the absorbance decrease rate C (%) at 660 nm during the enzyme reaction of the measurement sample for 30 minutes, calculated as the absorbance decrease rate of the enzyme reaction area (absorbance A) relative to the control area (absorbance B) ( ⁇ (absorbance B-absorbance A)/absorbance B ⁇ x 100 (%)).
  • the enzyme activity that reduces the absorbance by 10% per 10 minutes is defined as 1 unit (U), and the enzyme activity per 1 g of the measurement sample is calculated from the absorbance decrease rate C (%) when the enzyme reaction is carried out for 30 minutes using 0.25 mL of enzyme solution (sample content 0.025 g) using the following formula.
  • starch decomposition enzymes in the dough composition include amylases. These may be derived from edible plants such as beans and/or millet, preferably beans, which are the raw materials of the dough composition, or may be added separately from the outside. However, it is preferable that a certain percentage or more of the starch decomposition enzyme activity in the dough composition is derived from the raw edible plants, and it is particularly preferable that it is derived from beans and/or millet, preferably beans. Specifically, the percentage of the starch decomposition enzyme activity in the dough composition derived from the raw edible plants (particularly beans and/or millet, preferably beans) is preferably in the range of, for example, 30% to 100%.
  • the lower limit is usually 30% or more, and preferably 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more.
  • the upper limit is not particularly limited, but can usually be, for example, 100% or less.
  • a certain percentage or more of the enzyme activity in the dough composition is derived from endogenous enzymes contained in the edible plants (particularly beans and/or millet, preferably beans) that are the raw materials, and it is preferable that the enzyme is derived from endogenous starch-degrading enzymes contained in beans and/or millet, preferably beans, and it is particularly preferable that the starch-degrading enzyme is amylase.
  • the plant from which the starch-degrading enzymes (particularly endogenous enzymes contained in an edible plant) are derived contains at least the same type of plant as the plant from which the starch contained in the composition is derived.
  • the percentage of the enzyme activity in the dough composition that is derived from endogenous enzymes contained in the edible plants (particularly beans and/or millet, preferably beans) that are the raw materials is in the range of, for example, 30% to 100%. More specifically, the lower limit is usually 30% or more, and 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 usually be set to 100% or less, for example.
  • the dough composition in the particle size stage (i) preferably has a particle size d 50 in the particle size distribution measured after adding starch and protein hydrolysis to the composition according to the above [Procedure e] and then ultrasonic treatment, which is a predetermined ratio or more.
  • particle size d 50 is preferably in the range of, for example, 1 ⁇ m or more and less than 450 ⁇ m. More specifically, the upper limit is usually less than 450 ⁇ m, and 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, but is usually 1 ⁇ m or more, and preferably 5 ⁇ m or more, or 7 ⁇ m or more. This is preferable because it makes it easier to obtain the effects of the present invention and makes it easier to give a sense of resistance when torn by hand.
  • the principle is unclear, it is believed that in the present invention, which has a support structure mainly composed of soluble carbohydrates and starch in the composition, these components reinforce the support structure, making it easier to obtain the effects of the present invention and resulting in a composition that is resistant to tearing by hand.
  • these components are larger than a certain size, they will penetrate the support structure mainly composed of soluble carbohydrates and starch in the composition, making it impossible to maintain the expanded state after heat treatment, so it is believed that it is preferable for them to be smaller than a certain size.
  • the dough composition in the characteristic step (i) regarding the molecular weight distribution curve MWDC 3.0-6.0 is preferably characterized in that the ratio of the molecular weight logarithm of the peak apex of the peak 2sdMP having the second largest molecular weight logarithm to the peak 1stMP having the largest molecular weight logarithm in the molecular weight distribution curve MWDC 3.0-6.0 (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 is not particularly limited, but can be, for example, in the range of 50% or more.
  • the upper limit is preferably, for example, 96% or less, or 95% or less, or 94% or less, or 93% or less. If this value exceeds the upper limit, it may be difficult to obtain the effect of the present invention or difficult to impart a sense of resistance when torn by hand.
  • the lower limit is not particularly limited, but can be, for example, usually 50% or more, 60% or more, or 65% or more.
  • the dough composition in step (i) is preferably prepared to contain pulses and/or cereals, preferably pulses.
  • the content is arbitrary, but is preferably in the range of, for example, 5% by mass to 90% by mass, calculated as wet mass. More specifically, the lower limit is usually 5% by mass or more, and preferably 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more.
  • the upper limit is not particularly limited, but can be, for example, usually 90% by mass or less, or 80% by mass or less, or 70% by mass or less.
  • the dough composition preferably has various viscosity characteristics measured with a Rapid Viscoanalyzer (RVA) that satisfy the following respective requirements.
  • RVA Rapid Viscoanalyzer
  • the dough composition preferably has a 1st peak viscosity measured in the temperature increasing step a1 within a predetermined range when the composition ground water slurry is measured by RVA.
  • the 1st peak viscosity of the dough composition is not limited, but is preferably, for example, more than 100 cp and less than 10,000 cp. More specifically, the lower limit of the 1st peak viscosity is not particularly limited, but can be usually more than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more.
  • the upper limit of the 1st peak viscosity is not particularly limited, but can be usually 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less.
  • the viscosity of the composition is so high that the first peak viscosity cannot be measured, the first peak viscosity exceeds the above upper limit and is therefore considered to be undesirable.
  • the dough composition in step (i) preferably has a 1st breakdown viscosity measured by RVA of the ground composition water slurry within a predetermined range.
  • the 1st breakdown viscosity of the dough composition is not particularly limited, but can be, for example, 10 cP or more and 8000 cP or less. More specifically, the lower limit of the 1st breakdown viscosity is not particularly limited, but can be, for example, 10 cP or more, 20 cP or more, 30 cP or more, 40 cP or more, 50 cP or more, 100 cP or more, 190 cP or more, 200 cP or more, 500 cP or more.
  • the upper limit of the 1st breakdown viscosity is not particularly limited, but can be, for example, 8000 cP or less, 6000 cP or less, 4000 cP or less, or 3000 cP or less.
  • the viscosity of the composition is so high that the viscosity at first breakdown cannot be measured, the viscosity at first breakdown exceeds the above upper limit and is therefore considered to be undesirable.
  • the dough composition in step (i) preferably has a viscosity reduction rate of the viscosity at the 1st breakdown relative to the 1st peak viscosity of a predetermined value or more when the ground composition water slurry is measured by RVA.
  • the viscosity reduction rate of the viscosity at the 1st breakdown relative to the 1st peak viscosity is a ratio defined as ⁇ (1st peak viscosity)-(1st breakdown viscosity) ⁇ /(1st peak viscosity)).
  • the viscosity reduction rate is 50%.
  • the viscosity reduction rate typically corresponds to "(1st peak viscosity)-(minimum viscosity measured between the 1st peak viscosity and the 2nd peak viscosity)/(1st peak viscosity)".
  • the viscosity reduction rate of the viscosity at the 1st breakdown relative to the 1st peak viscosity of the dough composition is usually in the range of 10% or more and 100% or less. More specifically, the lower limit of the ratio is usually 10% or more.
  • the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the reduction rate of the viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes is usually in the range of 10% to 100%. More specifically, the lower limit of this ratio is usually 10% or more. Among them, it is preferably 13% or more, 15% or more, 17% or more, or 20% or more.
  • the upper limit of this ratio is not particularly limited, but it can usually be 100%, 100% or less, or 90% or less.
  • the viscosity of the composition is too high to measure the 1st peak viscosity, and as a result the viscosity reduction rate cannot be calculated, the viscosity reduction rate is deemed to exceed the upper limit and is undesirable.
  • the soluble carbohydrate is not particularly limited, but it is more preferable that the above ratio is satisfied only by monosaccharides and/or disaccharides.
  • monosaccharides and/or disaccharides (particularly glucose) derived from beans and/or millet may be an embodiment that satisfies the provisions regarding the soluble carbohydrates.
  • a method for preparing a dough composition containing beans and/or millet which includes adjusting the reduction rate by adding soluble carbohydrates, and such a method is also within the scope of the present invention.
  • the dough composition in step (i) preferably has a 2nd peak viscosity measured in the temperature increasing step a2 within a predetermined range when the ground composition water slurry is measured by RVA.
  • the 2nd peak viscosity of the dough composition is preferably more than 100 cp and less than 10,000 cp, although it is not limited thereto. More specifically, the lower limit of the 2nd peak viscosity is not particularly limited, but it can be usually more than 100 cp, or 150 cp or more, or 300 cp or more, or 500 cp or more, or 900 cp or more.
  • the upper limit of the 2nd peak viscosity is not particularly limited, but it can be usually 10,000 cp or less, or 8,000 cp or less, or 7,000 cp or less, or 6,000 cp or less, or 5,000 cp or less, or 4,000 cp or less, or 3,000 cp or less.
  • the second peak viscosity exceeds the above upper limit and is therefore considered to be undesirable.
  • the dough composition in step (i) preferably has a 1st peak viscosity/2nd peak viscosity ratio of a predetermined value or more when the composition ground water slurry is measured by RVA.
  • the 1st peak viscosity/2nd peak viscosity ratio is a ratio defined as ⁇ (1st peak viscosity) ⁇ /(2nd peak viscosity)".
  • the 1st peak viscosity/2nd peak viscosity ratio of the dough composition is preferably 0.1 or more and 100 or less.
  • the lower limit of the ratio is usually preferably 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more.
  • carbohydrate (preferably soluble carbohydrate) content is relatively high compared to the plant viscous component (particularly plant polysaccharide, preferably psyllium), thereby adjusting the moisture that the plant polysaccharide can hold, resulting in good quality.
  • the upper limit of the ratio is not particularly limited, and can be, for example, 100 or less, or 50 or less, or 10 or less, or 7.0 or less, or 5.0 or less, or 3.0 or less.
  • the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the dough composition in step (i) preferably has a second breakdown viscosity within a predetermined range, which is obtained by measuring the composition ground water slurry with an RVA.
  • the second breakdown viscosity of the dough composition is not limited, but can be, for example, 1 cP or more and 1000 cP or less. More specifically, the lower limit of the second breakdown viscosity is not particularly limited, but can be, for example, 1 cP or more, or 2 cP or more, or 3 cP or more, or 4 cP or more, or 5 cP or more.
  • the upper limit of the second breakdown viscosity is not particularly limited, but can usually be 1000 cP or less, or 800 cP or less, or 600 cP or less.
  • the second breakdown viscosity exceeds the upper limit and is considered to be undesirable.
  • the dough composition in step (i) preferably has a viscosity reduction rate of the viscosity at the 2nd breakdown relative to the 2nd peak viscosity of a predetermined value or more when the ground composition water slurry is measured by RVA.
  • the viscosity reduction rate of the viscosity at the 2nd breakdown relative to the 2nd peak viscosity is a ratio defined as ⁇ (2nd peak viscosity)-(2nd breakdown viscosity) ⁇ /(1st peak viscosity)".
  • the viscosity reduction rate typically coincides with "(2nd peak viscosity)-(minimum viscosity measured from the 2nd peak viscosity to the end of the temperature increase stage a2)/(2nd peak viscosity)".
  • the viscosity reduction rate of the viscosity at the 2nd breakdown relative to the 2nd peak viscosity of the dough composition is preferably in the range of, for example, 60% or more and 100% or less. More specifically, the lower limit of the ratio is usually 60% or more, or 65% or more, or 70% or more, or 75% or more, or 80% or more, or 85% or more.
  • the composition has special viscosity characteristics and is excellent in swelling with a good balance of bubbles because the soluble carbohydrate content is relatively high compared to the starch content.
  • the upper limit of the ratio is not particularly limited, but it can usually be 100%, or 100% or less, or 90% or less.
  • the viscosity of the composition is too high to measure the 2nd peak viscosity, and as a result, the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the dough composition in step (i) preferably has a 3rd peak viscosity measured in the temperature-reducing step b, when the composition ground water slurry is measured by RVA, that is, a predetermined value or less.
  • the 3rd peak viscosity of the dough composition is not limited, but can be, for example, in the range of 10 cP to 10,000 cP.
  • the principle is unclear, but by having a relatively high soluble carbohydrate content relative to the starch content and containing a certain amount of starch content or more, in the temperature-reducing step of the process of heating and baking the dough composition (for example, the latter stage in which the temperature drops after reaching the maximum temperature during baking), this value is in a preferred range due to the effect of starch, and the expanded state may be maintained even after the heat treatment.
  • the lower limit of the 3rd peak viscosity is not particularly limited, but can be, for example, 10 cP or more, or 30 cP or more, or 50 cP or more.
  • the upper limit of the 3rd peak viscosity is not particularly 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. If the viscosity of the composition is too high to measure the 3rd peak viscosity, the 3rd peak viscosity exceeds the upper limit and is considered to be undesirable.
  • Viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity when the ground composition water slurry is measured by RVA, the dough composition in step (i) preferably has a viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity of a predetermined value or less.
  • the viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity is a ratio defined as ⁇ (3rd peak viscosity)-(3rd breakdown viscosity) ⁇ /(3rd peak viscosity)).
  • the viscosity reduction rate typically coincides with "(3rd peak viscosity)-(minimum viscosity measured from the 3rd peak viscosity to the end of the temperature lowering step b)/(3rd peak viscosity)".
  • the viscosity reduction rate of the viscosity at the 3rd breakdown relative to the 3rd peak viscosity of the composition of the present invention is, for example, 50% or less, and the lower limit is not particularly limited, but can be, for example, 0% or more. More specifically, the upper limit of the ratio is preferably 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less.
  • the composition has special viscosity characteristics and is excellent in swelling with a good balance of bubbles because the soluble carbohydrate content is relatively high compared to the starch content.
  • this value falls within a preferred range, and the swelling state may be maintained even after heat treatment.
  • the lower limit of the ratio is not particularly limited, but can be, for example, 0%, or 0% or more, 1% or more, or 5% or more.
  • the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity ((3rd peak viscosity)/(2nd breakdown viscosity)) is preferably within a predetermined range.
  • the value of the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the dough composition is usually 100 or less, and the lower limit is not particularly limited, but can be, for example, 0. More specifically, the upper limit of the ratio is usually 100 or less.
  • the ratio exceeds the upper limit, the balance of the bubbles may be poor.
  • the viscosity of the composition is too high to measure the 3rd peak viscosity, and as a result, the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity cannot be calculated, the ratio exceeds the upper limit and is deemed to be inappropriate.
  • the lower limit is not particularly limited, but can be, for example, 0 or 0 or more.
  • the beans and/or millet used in step (i) may be those that have not been heat-treated, those that have been heat-treated, or both. It is also preferable to use the beans and/or millet in a powdered state.
  • the degree of gelatinization of the beans and/or grains used in the present invention is preferably within a predetermined range.
  • the starch gelatinization degree of the beans and/or grains 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, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less.
  • the lower limit is not limited, but the present invention also includes beans and/or grain raw materials (particularly raw material powder) that have been previously heated so that the degree of gelatinization is usually 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more.
  • the method for measuring the degree of gelatinization as a characteristic of the beans and/or grains used in the present invention is the same as the method for measuring the degree of gelatinization as a characteristic of the composition of the present invention, and is as described in detail separately.
  • the number of starch granule structures observed in a 6% suspension of the ground beans and/or millet used in step (i) is preferably within a predetermined range according to the above-mentioned procedure.
  • the number of starch granule structures in the beans and/or millet raw material (particularly raw material powder) subjected to such heating treatment is not limited, but is preferably in the range of 10 granules/ mm2 to 100,000 granules/ mm2 .
  • the lower limit of the number of such starch granule structures is usually 10 granules/ mm2 or more, 20 granules/mm2 or more , 30 granules/ mm2 or more, or 40 granules/ mm2 or more, or 60 granules/mm2 or more , or 80 granules/mm2 or more , or 100 granules/ mm2 or more, or 150 granules/ mm2 or more, or 200 granules/ mm2 or more, or 250 granules/mm2 or more, or more than 300 granules/ mm2 .
  • the upper limit of this value is not particularly limited, but can be, for example, 100,000 particles/ mm2 or less, or 50,000 particles/ mm2 or less, or 10,000 particles/ mm2 or less.
  • the present invention also includes pulse and/or millet raw materials (particularly raw material powders) that have been previously subjected to a heating treatment so that the number of starch granule structures falls within the above range.
  • the present invention also includes pulses and/or miscellaneous grains raw materials (particularly raw material powders) used in step (i) of the manufacturing method of the present invention that have been previously heated so that the temperature drop difference of the gelatinization peak temperature measured by the above method is equal to or lower than the above-mentioned predetermined temperature (i.e., for example, in the range of 0°C to 50°C, specifically, usually 50°C or lower, or 45°C or lower, or 40°C or lower, or 35°C or lower, or 30°C or lower, and the lower limit of the temperature drop difference is not particularly limited, but usually 0°C or higher, and especially 1°C or higher, or 2°C or higher, or 3°C or higher, or 4°C or higher, or 5°C or higher).
  • the pulses and/or miscellaneous grains raw materials (particularly raw material powders) that have been subjected to heating treatment satisfy at least one or both of the following (c-3) and (d-3).
  • the starch granule structure observed is 40 granules/ mm2 or more, or 60 granules/ mm2 or more, or 80 granules/ mm2 or more, or 100 granules/ mm2 or more, or 150 granules/ mm2 or more, or 200 granules/mm2 or more , or 250 granules/ mm2 or more, or more than 300 granules/ mm2 , and there is no upper limit, but it is, for example, 100,000 granules/ mm2 or less, or 50,000 granules/ mm2 or less, or 10,000 granules/ mm2 or less.
  • the gelatinization peak temperature in the heating step (a2) is greater than 95°C, or 100°C or more, or 105°C or more, or 110°C or more, and there is no upper limit, but it is, for example, 140°C or less, or 135°C or less, or 130°C or less.
  • the present invention also includes an enzyme-treated product of psyllium husk, which has been subjected to an enzyme treatment (preferably cellulase and/or pectinase and/or xylanase treatment, more preferably at least xylanase and/or pectinase treatment) in advance for use in step (i) of the production method of the present invention.
  • an enzyme treatment preferably cellulase and/or pectinase and/or xylanase treatment, more preferably at least xylanase and/or pectinase treatment
  • the temperature and time during the heating treatment may be appropriately adjusted so that the above [value ⁇ ]/[value ⁇ ] ratio and/or the above starch grain structure are within a specified range, from the viewpoint of removing undesirable components in the raw material while preventing damage to the starch grains, and the heating method may be appropriately adopted, such as a method of directly heating the powder using a solid (such as a metal part in the equipment) as a medium (such as an extruder) or a method of heating the powder using a gas as a medium (such as saturated steam heating or air dry heating).
  • the composition temperature during the treatment is preferably in the range of, for example, 60°C or higher and 300°C or lower.
  • the upper limit is preferably usually 300°C or lower, or 280°C or lower, or 250°C or lower, or 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, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 100°C or higher.
  • the treatment time at that temperature is usually 30 minutes or less, or preferably 25 minutes or less, and although there is no particular lower limit, it is usually preferably 0.1 minutes or more.
  • the dry weight moisture content during the heating treatment is equal to or less than a predetermined value. If the dry weight moisture content during the heating treatment is too high, the starch granules may be completely destroyed, or even if they are not destroyed, they may lose their heat resistance, which may make it difficult to achieve the effects of the present invention.
  • the upper limit is preferably set to, for example, 0% to 80% by mass in terms of dry weight moisture content.
  • the upper limit is preferably 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, or 25% by mass or less, or 20% by mass or less, or 15% by mass or less.
  • the lower limit of the dry weight moisture content during the heating treatment is not particularly limited, but it can usually be set to 0% by mass or more, or 1% by mass or more, or 2% by mass or more.
  • the baked composition of the present invention is preferably a composition in which the starch granule structure is destroyed, since this allows the effects of the present invention to be achieved, but conversely, in the dough composition in step (i) of the manufacturing method of the present invention, it is preferable that the number of starch granule structures is equal to or greater than a predetermined value.
  • the principle behind this is unclear, it is believed that by carrying out a step of expanding the dough composition by heat treatment while the dough composition contains starch granule structures, the starch granules protect the internal voids, resulting in a preferred expanded structure.
  • the dough composition in step (i) of the manufacturing method of the present invention preferably has a number of starch granule structures observed under the above-mentioned conditions in the range of, for example, 40 granules/ mm2 or more and 100,000 granules/ mm2 or less.
  • the lower limit is usually 40 granules/ mm2 or more, or 60 granules/ mm2 or more, or 80 granules/ mm2 or more, or 100 granules/ mm2 or more, or 150 granules/ mm2 or more, or 200 granules/mm2 or more , or 250 granules/mm2 or more , or more than 300 granules/ mm2 .
  • 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 granules/ mm2 or less, or 50,000 granules/ mm2 or less, or 10,000 granules/ mm2 or less.
  • the number of starch granule structures in the dough composition in step (i) is preferably equal to or greater than the number of starch granule structures in the composition of the present invention after baking, and is preferably greater than the number of starch granule structures in the composition of the present invention after baking. That is, it is preferable that the number of starch granule structures in the composition before and after the heat treatment in step (ii) is reduced by a predetermined value or more (i.e., the reduction difference defined as "the number of starch granule structures in the dough composition before heat treatment - the number of starch granule structures in the composition after heat treatment" is a certain value or more).
  • the value of such a reduction rate is in the range of, for example, 10 granules/ mm2 to 100,000 granules/ mm2 before and after the heat treatment in step (ii). More specifically, the lower limit of the rate of decrease is usually 10 pieces/ mm2 or more, and more preferably 20 pieces/ mm2 or more, or 30 pieces/ mm2 or more, or 40 pieces/ mm2 or more, or 50 pieces/ mm2 or more, or 100 pieces/ mm2 or more, or 150 pieces/ mm2 or more, or 200 pieces/ mm2 or more, or 250 pieces/ mm2 or more, or 300 pieces/ mm2 or more. On the other hand, the upper limit of the rate of decrease is not particularly limited, but can be, for example, usually 100,000 pieces/ mm2 or less, or 50,000 pieces/ mm2 or less, or 10,000 pieces/ mm2 or less.
  • the legume and/or miscellaneous grain raw material (particularly raw material powder) used to prepare the dough composition in step (i) may be in a state that has been mildly heated, but it is preferable that the protein contained in the legume and/or miscellaneous grain raw material (particularly raw material powder) is in a state that has been subjected to some processing treatment (e.g., ultrasonic treatment, shear kneading treatment, heat treatment, etc.) (processed protein).
  • some processing treatment e.g., ultrasonic treatment, shear kneading treatment, heat treatment, etc.
  • legume and/or miscellaneous grain raw material that has been processed until a part or all of the protein contained therein is denatured.
  • denaturation treatment include heat treatment and electrical treatment, and specifically, it is preferable that the protein contained in such legume and/or miscellaneous grain raw material (particularly raw material powder) is in a state that has been heated until it is thermally denatured (e.g., 60°C or higher, 70°C or higher, or 80°C or higher, etc.).
  • the processed protein crosslinks components such as starch, and contributes to the development of an aggregate structure in the expanded composition, which is thought to be composed of starch and protein, into a preferred shape and size.
  • the processed protein may be an isolated pure product that is processed and blended into the composition, but it is preferable that the protein is processed in a state contained in beans and/or grains and blended into the composition.
  • starch that has a low degree of processing to the extent that a certain percentage of starch granules remains, while it is preferable to use protein that has been processed to a certain degree (for example, heat denaturation at 60°C or higher, 70°C or higher, or 80°C or higher).
  • the soluble carbohydrate is a soluble carbohydrate obtained by enzymatically decomposing starch in an edible plant (particularly beans and/or millet)
  • the number of starch granule structures in the edible plant can be, for example, in the range of 0 granules/ mm2 or more and 300 granules/ mm2 or less.
  • the upper limit of the starch granule structures observed under the above-mentioned conditions is usually 300 granules/ mm2 or less, and preferably 250 granules/ mm2 or less, or 200 granules/mm2 or less , or 150 granules/ mm2 or less, or 100 granules/ mm2 or less, or 50 granules/mm2 or less , or 40 granules/ mm2 or less, or 30 granules/ mm2 or less , or 20 granules/mm2 or less, or 10 granules/mm2 or less , or 5 granules/ mm2 or less.
  • the lower limit is not particularly limited, but can usually be 0 granules/ mm2 or more.
  • edible plants with fewer starch granule structures are more highly processed edible plants.
  • the use of edible plant materials with fewer starch granule structures is preferable because it makes it easier for enzyme reactions to proceed.
  • the degree of gelatinization of the edible plant raw material is within a predetermined range.
  • the degree of gelatinization of the starch in the composition of the present invention measured by the above-mentioned method can be, for example, in the range of 50% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 50% by mass or more.
  • the upper limit is not particularly limited, but can be, for example, usually 100% by mass or less, or 99% by mass or less.
  • an edible plant with a high degree of gelatinization is an edible plant with a higher degree of processing.
  • a localized portion of dietary fiber i.e., the total of soluble dietary fiber and insoluble dietary fiber
  • the ratio of the dietary fiber localized portion (e.g., psyllium seed coat portion) to the total mass of the entire dough composition is preferably in the range of, for example, 0.1% by mass or more and 20% by mass or less, based on wet mass. More specifically, the lower limit is usually preferably 0.1% by mass or more.
  • the dietary fiber localized portion may be an insoluble dietary fiber localized portion that satisfies the above-mentioned provisions.
  • such dietary fiber-containing portion may be at least the psyllium seed coat, and may further be one which has previously been subjected to the above-mentioned enzyme treatment (for example, cellulase treatment and/or xylanase treatment and/or pectinase treatment, etc.).
  • enzyme treatment for example, cellulase treatment and/or xylanase treatment and/or pectinase treatment, etc.
  • the seed coat of beans as the dietary fiber localized portion (more specifically, the insoluble dietary fiber localized portion) in the above ratio, the spreadability of the dough when water is added is improved, particularly in a composition that does not include a step of fermenting the dough, and this results in physical properties that facilitate swelling in step (ii), which is preferable.
  • the fermented composition particularly having a dough fermentation process, has physical properties that facilitate swelling in step (ii).
  • psyllium seed coat parts that have been subjected to the above-mentioned enzyme treatment (specifically, preferably treated with cellulase and/or pectinase and/or xylanase, and particularly preferably treated with at least pectinase or xylanase).
  • enzyme treatment specifically, preferably treated with cellulase and/or pectinase and/or xylanase, and particularly preferably treated with at least pectinase or xylanase.
  • both bean seed coat parts and psyllium seed coat parts particularly psyllium seed coat parts in an enzyme-treated state
  • the total content thereof is preferably in the above ratio.
  • the enzyme-treated psyllium seed coat parts also contain decomposition products that are further reduced in molecular weight than the psyllium seed coat parts before decomposition as a result of the enzyme treatment.
  • the dough composition in step (i) contains psyllium seed coat (sometimes called psyllium seed coat or psyllium husk)
  • the psyllium seed coat and other ingredients may be mixed at the same time, or may be mixed separately and stepwise in any order.
  • 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 foodstuff containing the dietary fiber localized site, but it is preferable for the dietary fiber localized site and other sites in the same type of foodstuff to be contained together, and it is particularly preferable for the dietary fiber localized site and other sites in the same individual foodstuff to be contained together.
  • the dietary fiber-containing foodstuff containing the dietary fiber localized site in the same type or individual foodstuff may contain the dietary fiber localized site and other sites separately in the foodstuff, or may contain foodstuffs in a state containing the dietary fiber localized site.
  • the dietary fiber localized site may also be an insoluble dietary fiber localized site that satisfies the above regulations.
  • the dietary fiber localized portion refers to a portion that has a relatively higher dietary fiber content than the edible portion of the food material (edible plant).
  • the dietary fiber localized portion has a dietary fiber content, in a dry state, of, for example, usually 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more that of the edible portion.
  • the seed coat portion (more specifically, the insoluble dietary fiber localized portion) of beans, which has a relatively higher dietary fiber content than the edible portion (cotyledon portion), and the bran portion (more specifically, the insoluble dietary fiber localized portion) of millet, which has a relatively higher dietary fiber content than the edible portion, correspond to the dietary fiber localized portion.
  • the seed coat of psyllium a wild plant commonly consumed, (psyllium seed coat or psyllium husk) corresponds to a dietary fiber localized portion (more specifically, a soluble dietary fiber and insoluble dietary fiber localized portion).
  • psyllium seed coat contains soluble dietary fiber in addition to insoluble dietary fiber, making it preferable from a nutritional standpoint.
  • the dietary fiber localized portion or insoluble dietary fiber localized portion in the present invention may be a part of the "edible portion" of the food material (for example, the seeds or skins of millet, beans, nuts, seeds, and vegetables; particularly one or more selected from the seed coat of beans, the seed coat of psyllium, and the bran of millet) or a "non-edible portion (for example, the core of corn, the sheath of beans)".
  • the "edible portion" of the food material for example, the seeds or skins of millet, beans, nuts, seeds, and vegetables; particularly one or more selected from the seed coat of beans, the seed coat of psyllium, and the bran of millet
  • a non-edible portion for example, the core of corn, the sheath of beans
  • the dietary fiber localized portion or the insoluble dietary fiber localized portion is a part of the "edible portion", more preferably one or more of the seed coat of beans, the seed coat of psyllium, and the bran of millet, more preferably either the seed coat of beans or the seed coat of psyllium, and it is particularly preferable that both the seed coat of beans and the seed coat of psyllium are contained.
  • dietary fiber examples include the "discarded parts” of various food ingredients listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (an example is shown in Table B below).
  • dietary fiber can also be found in the above-mentioned millet, beans, nuts and seeds, the skins and seeds of vegetables, and the particularly hard and thick parts of the stems and leaves of vegetables.
  • the "inedible part” of a food ingredient refers to the part of the food ingredient that is not suitable for normal consumption or that is discarded under normal eating habits
  • the "edible part” refers to the part of the food ingredient excluding the discarded part (inedible part).
  • the part and ratio of the inedible part in the food ingredients used in the present invention i.e., food ingredients containing dietary fiber and/or other food ingredients (not containing dietary fiber), can be understood by those skilled in the art who handle the food or processed food products.
  • the "discarded part” and “discard rate” described in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be referred to, and these can be treated as the part and ratio of the inedible part, respectively.
  • the part and ratio of the edible part can also be understood from the part and ratio of the inedible part in the food ingredient.
  • the dietary fiber content ratio in dry mass conversion in the dietary fiber localized portion is preferably in the range of, for example, more than 8% by mass and less 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 mass, or more than 16% by mass, or more than 17% by mass, or more than 18% by mass, or more than 19% by mass, or more than 20% by mass.
  • the upper limit is not particularly limited, but can usually be 50% by mass or less, 40% by mass or less, or 30% by mass or less.
  • the provisions regarding the raw material composition and the provisions regarding nutritional components whose values do not change depending on the presence or absence of moisture or before and after processing may also be satisfied in the dough composition of stage (i) and stage (ii).
  • the dietary fiber localized portion may be an insoluble dietary fiber localized portion, and the insoluble dietary fiber content may satisfy the above-mentioned regulations.
  • the dietary fiber localized portion When the dietary fiber localized portion is included, it is preferable to include it in the form of a finely processed product.
  • the dietary fiber localized portion When finely processing the dietary fiber localized portion, the dietary fiber localized portion may be finely processed alone, or the dietary fiber-containing foodstuff containing the dietary fiber localized portion may be finely processed. However, it is convenient to separate the dietary fiber localized portion, which is difficult to crush, from the other portions and finely processed.
  • a method of separating the seed coat of beans from the other edible portions, finely processing the resulting product, and mixing it with beans having an edible portion that has been finely processed separately a method of separating the bran portion of millet from the other edible portions, finely processing the resulting product, and mixing it with millet having an edible portion that has been finely processed separately, and a method of separating the seed coat of psyllium from the other portions, finely processing the resulting product, and mixing it with beans and/or millet having been finely processed separately.
  • the dietary fiber localized portion is an insoluble dietary fiber localized portion that is a hard tissue, it is preferable to satisfy the above-mentioned provision.
  • dietary fiber-containing foodstuffs containing localized dietary fiber portions especially insoluble dietary fiber portions
  • the process of fractionating the material into individual portions can be omitted, making this an industrially advantageous method of production when a powerful micronization method can be used.
  • a powerful micronization method for example, there is a method in which beans with seed coats or miscellaneous grains with bran are directly subjected to micronization.
  • micronized portions of dietary fiber-containing portions may be those that have been micronized after being separated from the foodstuff, or those that have been micronized in the state of a dietary fiber-containing foodstuff that includes dietary fiber-containing portions.
  • the means of the pulverization process used as a condition for the micronization process in the present invention is not particularly limited.
  • There is no restriction on the temperature during pulverization and it may be any of high-temperature pulverization, room-temperature pulverization, and low-temperature pulverization.
  • There is no restriction on the pressure during pulverization and it may be any of high-pressure pulverization, room-pressure pulverization, and low-pressure pulverization.
  • equipment for such pulverization include devices such as blenders, mixers, mills, kneaders (extruders), pulverizers, crushers, and grinders, and any of these may be used.
  • media stirring mills such as dry bead mills and ball mills (rolling type, vibration type, etc.), jet mills, high-speed rotation impact mills (pin mills, etc.), roll mills, hammer mills, etc. can be used.
  • the d 50 of the particle diameter of the microparticle complex after disturbance is adjusted within a predetermined range.
  • the d 50 of the particle diameter after disturbance is in the range of, for example, 1 ⁇ m or more and 450 ⁇ m or less.
  • the upper limit is usually 450 ⁇ m or less, and 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, but it can be usually 1 ⁇ m or more, and preferably 5 ⁇ m or more, or 7 ⁇ m or more.
  • the d 90 of the particle diameter of the microparticle complex after disturbance is adjusted within a predetermined range.
  • the d 90 of the particle diameter after disturbance is preferably in the range of, for example, 1 ⁇ m or more and 500 ⁇ m or less. More specifically, the upper limit is usually 500 ⁇ m or less, and 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 is usually 1 ⁇ m or more, and preferably 5 ⁇ m or more, or 7 ⁇ m or more.
  • the specific surface area per unit volume of the particles (fine particles and fine particle complexes) in the micronized product of the dietary fiber localized portion after disturbance is preferably in the range of, for example, 0.01 [m 2 /mL] or more and 1.50 [m 2 /mL] or less. More specifically, the lower limit is usually 0.01 [m 2 /mL] or more, and 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, and preferably 1.00 [m 2 /mL] or less, or 0.90 [m 2 /mL] or less, or 0.80 [m 2 /mL] or less.
  • the above-mentioned regulation is satisfied in the beans and/or millet used in the present invention.
  • the present invention also includes bean and/or miscellaneous grain raw materials (particularly raw material powder) that have been subjected to a heating treatment in advance so that the specific surface area per unit volume of the bean and/or miscellaneous grain used in the present invention falls within the above-mentioned range.
  • 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, measured using the above-mentioned laser diffraction particle size distribution measuring device.
  • the specific surface area per unit volume when the particles are assumed to be spherical is a numerical value based on a measurement mechanism different from the measurement value reflecting the particle components, surface structure, etc. (specific surface area per volume or mass obtained by a transmission method, gas adsorption method, etc.).
  • the specific surface area per unit volume when the particles are assumed to be spherical is calculated by 6 ⁇ (ai) ⁇ (ai ⁇ di), where ai is the surface area per particle and di is the particle diameter.
  • the beans and/or millet contained in the dough composition in step (i) are preferably in the form of beans powder and/or millet powder having a particle size d 90 after ultrasonic treatment of a predetermined value or less.
  • the particle size d 90 of the beans and/or millet after ultrasonic treatment is preferably in the range of, for example, 1 ⁇ m or more and less than 500 ⁇ m. More specifically, the upper limit is usually less than 500 ⁇ m, and 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 is usually 1 ⁇ m or more, and preferably 5 ⁇ m or more, or 7 ⁇ m or more, or 10 ⁇ m or more.
  • step (ii) the dough composition is heated to cause swelling.
  • This heating step usually causes the aforementioned enzyme treatment (e.g., cellulase treatment and/or xylanase treatment and/or pectinase treatment, etc.) to proceed at this stage, and the starch in the dough composition is decomposed by the decomposing enzyme, and the swelling of the composition proceeds. That is, when the aforementioned enzyme treatment is performed, a raw material that has been previously subjected to enzyme treatment may be used, the enzyme treatment may be performed in step (i), the enzyme treatment may be performed in step (ii), or a combination of these methods may be used. Specifically, the enzyme treatment may be performed in step (i) and/or step (ii).
  • the enzyme treatment may be performed in step (i) and/or step (ii).
  • the heating time in step (ii) may be set appropriately based on the reaction rate determined from the enzyme activity in the dough composition, the reaction temperature, the moisture content on a dry basis, etc., and the rate of change of the various parameters of the composition described above, and can be, for example, usually 1 minute or more and 24 hours or less.
  • the lower limit is usually 1 minute or more, and preferably 2 minutes or more or 3 minutes or more.
  • the heating temperature in step (ii) can also be appropriately set based on the rate of change of various parameters of the composition described above, but is preferably set in the range of 30°C to 300°C. More specifically, the lower limit can be set to usually 30°C or higher, particularly 40°C or higher, or 50°C or higher, or 60°C or higher, or 70°C or higher, or 80°C or higher, or 90°C or higher, or 95°C or higher, or 100°C or higher, or 105°C or higher, or 110°C or higher, or 115°C or higher, and particularly 120°C or higher.
  • the upper limit is not particularly limited, but can be set to, for example, usually 300°C or lower, particularly 290°C or lower, or 280°C or lower, or 270°C or lower, or 260°C or lower, or 250°C or lower, or 240°C or lower, or 230°C or lower, or 220°C or lower.
  • the pressure applied during heating in step (ii) is not particularly limited and may be any pressure as long as it does not prevent the composition from expanding, but is usually normal pressure.
  • the manufacturing method thereof may be, for example, the following fermented leavened composition manufacturing method.
  • the provisions of step (ii) in this specification may be satisfied as "after treatment” when the fermentation step (ii-a) and the baking step (ii-b) described below are completed, but the provisions may also be satisfied when the fermentation step (ii-a) is completed.
  • the manufacturing method thereof may be, for example, the following non-fermented leavened composition manufacturing method.
  • the provisions of step (ii) in this specification may be satisfied as "after treatment” when the mixing step (ii-2a) and the baking step (ii-2b) described below are completed, but the provisions may also be satisfied when the mixing step (ii-2a) is completed.
  • Step (ii) comprises the following steps (ii-a) and (ii-b): (ii-a) yeast fermentation of the dough composition of (i). (ii-b) baking the yeast-fermented composition of (ii-a).
  • Step (ii) includes the following steps (ii-2a) and (ii-2b). (ii-2a) mixing air bubbles and/or leavening agents into the dough composition of (i); (ii-2b) heat-treating the mixed composition of (ii-2a).
  • step (ii) The leavening by heat treatment of the dough composition in step (ii) is preferably carried out so as to satisfy the following conditions:
  • the composition of the present invention has a dry basis moisture content that decreases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the percentage decrease defined as "(the percentage in the dough composition before heat treatment - the percentage in the composition after heat treatment) / the percentage in the dough composition before heat treatment” is a certain numerical value or more).
  • the percentage decrease before and after the heat treatment in step (ii) is, for example, 5% by mass or more, and although there is no upper limit, it is preferable that it is, for example, in the range of 100% by mass or less.
  • the lower limit of the percentage decrease is usually 5% by mass or more, and in particular, it is preferable that it decreases by 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more.
  • the reason for this is unclear, but it is believed that the greater the ratio, the more the decomposition of starch in the dough composition and the decomposition of plant viscous components (particularly plant polysaccharides, preferably psyllium husk) in the heating process is promoted, and the composition preferably expands.
  • the upper limit of the reduction rate is not particularly limited, but can be, 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, or 80% by mass or less, or 70% by mass or less.
  • the absolute value of the rate of change in the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity is within a predetermined numerical range.
  • the lower limit of the change in the viscosity reduction rate is not particularly limited, but can be, for example, 0% or more, and the upper limit can be, for example, less than 2000%.
  • the upper limit of the rate of change in the first peak viscosity reduction rate can usually be less than 2000%, or less than 1900%, or less than 1500%, or less than 1300%, or less than 1000%, or less than 900%, or less than 700%, or less than 500%, or less than 100%. It is preferable that the rate of change in the composition of the present invention is small before and after the heat treatment. This is thought to form bubbles of a preferred size in the dough, which are then retained, resulting in a composition with good bubble balance and excellent swelling.
  • the lower limit is not particularly limited, but can be, for example, 0%, or 0% or more, or 0.1% or more, or 0.5% or more, or 1.0% or more.
  • the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity can be calculated as ⁇ (first peak viscosity)-(viscosity at the first breakdown) ⁇ /(first peak viscosity) ⁇ as described above.
  • the absolute value of the change rate of the viscosity reduction rate before and after the heat treatment can be specified as the absolute value of ⁇ (viscosity reduction rate before heat treatment)/(viscosity reduction rate before heat treatment) ⁇ . For example, if the viscosity reduction rate of the viscosity at the first breakdown relative to the first peak viscosity is 40% before heat treatment and 35% after heat treatment, the change rate of the viscosity reduction rate is 13%, which is a positive value.
  • the change rate when the change rate is a positive value, the value is used as it is as an absolute value for evaluation.
  • the change rate of the viscosity reduction rate when the viscosity reduction rate is 50% before heat treatment and 60% after heat treatment, the change rate of the viscosity reduction rate is -20%, which is a negative value. In this way, when the change rate is a negative value, the value is used as an absolute value for evaluation.
  • the decrease in the moisture content on a dry basis before and after the heat treatment in step (ii) is relatively small (i.e., the decrease rate defined as "(the percentage in the dough composition before fermentation and heat treatment - the percentage in the composition after fermentation and heat treatment) / the percentage in the dough composition before fermentation and heat treatment" is a certain range of values).
  • the decrease rate before and after the heat treatment in step (ii) is in the range of, for example, 5% by mass or more and 80% by mass or less.
  • the lower limit of the decrease rate may be usually 5% by mass or more, or 9% by mass or more, or 15% by mass or more.
  • the upper limit of the decrease rate is not limited, but from the viewpoint of industrial production efficiency, it can be, for example, usually less than 80% by mass, and particularly 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 puffed composition after step (ii) is completed.
  • the ratio of the logarithmic molecular weight of the peak apex of the peak 2sdMP having the second largest molecular weight logarithm to the peak 1stMP having the largest molecular weight logarithm in the molecular weight distribution curve MWDC 3.0-6.0 of the composition before and after the heat treatment in step (ii) (2ndMP/1stMP) is reduced by a predetermined value or more (i.e., the reduction rate defined as "(the ratio in the dough composition before heat treatment - the ratio in the composition after heat treatment) / the ratio in the dough composition before heat treatment" is a certain value or more).
  • such a reduction rate of 2ndMP/1stMP is preferably, for example, 1% or more, and the upper limit is not particularly limited, but can be, for example, in the range of 70% or less. More specifically, the lower limit of the reduction rate of 2ndMP/1stMP is usually 1% or more, or 1.5% or more, or 2% or more, or 3% or more. If this value is less than the lower limit, it may be difficult to obtain the effects of the present invention or to impart a sense of resistance when torn by hand.
  • the upper limit of the reduction rate of 2ndMP/1stMP is not particularly limited, but can be, for example, 70% or less, 60% or less, or 50% or less.
  • the composition of the present invention has a total void ratio that increases by a predetermined percentage or more before and after the heat treatment in step (ii) (i.e., the increase rate defined as "(the percentage in the composition after heat treatment - the percentage in the dough composition before heat treatment) / the percentage in the dough composition before heat treatment" is a certain numerical value or more). Specifically, it is preferable that the increase rate of such a value is, for example, in the range of 1% or more and 10,000% or less.
  • the lower limit of the increase rate is usually 1% or more, and in particular 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and particularly 50% or more.
  • the reason for this is unclear, 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 200% or less, or 150% or less.
  • a preferred feature of the composition of the present invention is that the volume of the composition typically increases by 1% or more before and after the heat treatment in step (ii) described below (i.e., the rate of increase defined as "(volume after heat treatment - volume before heat treatment) / volume before heat treatment” is a certain numerical value or more). Specifically, it is preferable that such a rate of increase is, for example, in the range of 1% or more and 2000% or less.
  • the lower limit of the rate of increase is typically 1% or more, and in particular 2% or more, or 3% or more, or 4% or more, or 5% or more, or 6% or more, or 7% or more, or 8% or more, or 9% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, and particularly 50% or more.
  • the reason for this is unclear, but it is thought to be due to the increase in volume accompanying the expansion of bubbles inside the composition.
  • the upper limit of the increase rate is not particularly limited, but can usually be 2000% or less, or 1500%, or 1000%, or 800%, or 600% or less, or 400% or less, or 300% or less, or 200% or less, or 150% or less.
  • the composition of the present invention maintains the expanded state even after the heat treatment in step (ii). That is, it is preferable that the reduction rate of the total porosity when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) is a predetermined value or less (that is, the reduction rate defined as "(the ratio (maximum) in the composition after step (ii) - the ratio (minimum) in the composition after cooling at room temperature) / the ratio (maximum) in the composition after step (ii)" is a certain value or less). Specifically, it is preferable that such a reduction rate is in the range of, for example, 0% to 50%.
  • the lower limit of the reduction rate is usually 50% or less, particularly 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and particularly 20% or less. The reason for this is unclear, but it is thought that a composition with a large ratio cannot maintain the expanded state after the heat treatment and rapidly shrinks.
  • the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.
  • the composition of the present invention preferably has a volume reduction rate of a predetermined percentage or less when the composition is cooled to room temperature (20°C) after the heat treatment in step (ii) (i.e., the volume reduction rate defined as "(volume (maximum) of the composition after step (ii) - volume (minimum) of the composition after cooling to room temperature) / volume (maximum) of the composition after step (ii)" is a certain value or less). That is, it is preferable that such a volume reduction rate is, for example, in the range of 0% to 50%.
  • the lower limit of the reduction rate is usually 50% or less, particularly 45% or less, or 40% or less, or 35% or less, or 30% or less, or 25% or less, and particularly 20% or less. The reason for this is unclear, but it is thought that a composition with a large ratio cannot maintain an expanded state after heat treatment and rapidly shrinks.
  • the lower limit of the reduction rate is not particularly limited, but is usually 0% or more, or 5% or more.
  • the present invention also covers a method in which the dough composition contains legumes and/or millet grains with a relatively low gluten content compared to wheat, and the viscosity of the vegetable viscous component is expressed during baking in the composition prepared by the method.
  • a vegetable viscous component that expresses viscosity by absorbing water is contained in a dough composition containing legumes and/or millet grains with a relatively low gluten content compared to wheat, it is believed that by reducing the starch content that inhibits the component from absorbing water, the vegetable viscous component (e.g., psyllium), which is less absorbent than starch, can obtain moisture and express viscosity.
  • the vegetable viscous component e.g., psyllium
  • the dough composition contains legumes and/or millet grains with a relatively low gluten content compared to wheat, and the composition prepared by the method also includes a method in which a balance between the number and size of air bubbles in the puffed product is ensured.
  • a dough composition containing legumes and/or millet grains with a relatively low gluten content compared to wheat when the dough composition contains a vegetable viscous component that develops viscosity through water absorption, by reducing the starch content that inhibits the component from absorbing water, the vegetable viscous component (e.g., psyllium) that is less absorbent than starch can obtain water, and the development of viscosity is believed to ensure a balance between the number and size of air bubbles in the puffed product.
  • psyllium e.g., psyllium
  • Steps (i) and/or (ii) In the production method of the present invention, it is preferable to carry out an enzyme treatment in step (i) and/or step (ii).
  • the enzyme treatment is not limited, but is preferably a treatment with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • the type of enzyme and the treatment conditions are as described separately.
  • the ratio of the soluble carbohydrate content to the starch content can be set to, for example, a range of 0.5 to 100 by decomposing starch in step (i) and/or step (ii). More specifically, the lower limit of the ratio is usually 0.5 or more, or 0.8 or more, or 1.0 or more, or 1.2 or more, or 1.4 or more, or 1.5 or more, or 1.9 or more.
  • the principle is unclear, it is believed that a composition having a relatively high soluble carbohydrate content compared to the starch content has special viscosity characteristics and is excellent in swelling with a good balance of bubbles.
  • the upper limit of the ratio is not particularly limited, but is usually 100 or less, 90 or less, or 80 or less.
  • starch decomposition treatment include, but are not limited to, enzyme treatment.
  • enzyme treatment include, but are not limited to, treatment with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • Soluble carbohydrates are not particularly limited, but it is more preferable that the above ratio is satisfied only with monosaccharides and/or disaccharides.
  • monosaccharides and/or disaccharides (particularly glucose) generated by enzyme treatment of starch in beans and/or millet may satisfy the above-mentioned specification regarding soluble carbohydrates.
  • the type of enzyme and treatment conditions are as described separately.
  • a method for preparing a dough composition containing beans and/or millet is provided, which includes adjusting the above ratio by decomposing starch in the beans and/or millet, and such a method is also covered by the present invention.
  • the starch is decomposed in step (i) and/or step (ii), and when a water slurry of 22% by mass of the ground composition is measured using a rapid viscoanalyzer, the reduction rate of the viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a heating rate of 12°C/min and held at 140°C for 3 minutes is usually in the range of 10% to 100%. More specifically, the lower limit of this ratio is usually 10% or more. Among them, it is preferably 13% or more, 15% or more, 17% or more, or 20% or more.
  • the upper limit of this ratio is not particularly limited, but it can usually be 100%, 100% or less, or 90% or less.
  • the viscosity of the composition is too high and the first peak viscosity cannot be measured, and as a result the viscosity reduction rate cannot be calculated, the viscosity reduction rate exceeds the upper limit and is considered to be undesirable.
  • the decomposition method is not limited, but for example, an enzyme treatment is used.
  • the enzyme treatment is not limited, but is preferably a treatment with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase.
  • the starch is preferably starch in beans and/or millet. According to one aspect of the present invention, a method for preparing a dough composition containing beans and/or millet is provided, which includes adjusting the reduction rate by decomposing the starch in the beans and/or millet, and such a method is also within the scope of the present invention.
  • step (i) and/or step (ii) it is preferable to blend an enzyme-treated plant viscous component (particularly a plant polysaccharide) into the composition.
  • the enzyme treatment is not limited, but is preferably a treatment with one or more enzymes selected from cellulase, pectinase, and xylanase.
  • the types of plant polysaccharides, types of enzymes, and treatment conditions are as described separately.
  • the enzyme-treated plant polysaccharides also include decomposition products that have been further reduced in molecular weight as a result of the enzyme treatment compared to the polysaccharides before decomposition.
  • the plant viscous component (particularly the plant polysaccharide) blended in step (i) and/or step (ii) has a ratio of the third peak viscosity to the second breakdown viscosity, measured by a method (described above as ⁇ Method a>) in which the plant polysaccharide is heated by an RVA from 50°C to 140°C at a heating rate of 12°C/min, held at 140°C for 3 minutes, and then cooled from 140°C to 50°C at a heating rate of 12°C/min, as described above, is equal to or less than a predetermined value (however, after the appearance of the second peak viscosity, the minimum breakdown viscosity that appears in the heating stage up to 140°C is defined as the "second breakdown viscosity", and the maximum peak viscosity that appears in the cooling stage is defined as the "third peak viscosity").
  • the ratio of the 2nd breakdown viscosity and the 3rd peak viscosity as a characteristic of such a plant polysaccharide and the details of the measurement method thereof, ⁇ Method A>, are the same as the ratio of the 2nd breakdown viscosity and the 3rd peak viscosity as a characteristic of the composition of the present invention and the details of the measurement method thereof, ⁇ Method A>, and are described in detail separately.
  • the plant polysaccharide blended in step (i) and/or step (ii) has a ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of, for example, 100 or less, and the lower limit is not particularly limited, but can be, for example, 0.
  • the upper limit of the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the plant polysaccharide can usually be 100 or less, or 90 or less, or 80 or less, or 70 or less, or 65 or less, or 60 or less.
  • the lower limit of the ratio of the 3rd peak viscosity to the 2nd breakdown viscosity of the plant polysaccharide is not particularly limited, but can be, for example, 0 or 0 or more.
  • the plant viscous component (particularly the plant polysaccharide) blended in step (i) and/or step (ii) is preferably such that in a molecular weight distribution curve MWDC 3.0-6.0 in which the logarithmic molecular weight is in the range of 3.0 or more and less than 6.0 , obtained by treating the plant polysaccharide according to [Procedure b] below and analyzing the component obtained under [Condition B] below, the ratio (2ndMP/1stMP) of the logarithmic molecular weight of the peak apex of the peak 1stMP having the highest logarithmic molecular weight to the logarithmic molecular weight of the peak apex of the peak 2ndMP having the second highest logarithmic molecular weight is a predetermined value or less.
  • Step b After crushing the plant polysaccharides, a 5% by mass aqueous suspension of the composition is treated with ⁇ -amylase and glucoamylase to obtain an ethanol-insoluble and dimethyl sulfoxide-soluble component.
  • Section B The component obtained by treating the plant polysaccharide by the above [Procedure b] is dissolved in 1 M aqueous sodium hydroxide solution at a concentration of 0.30% by mass, and allowed to stand at 37° C. for 30 minutes. An equal amount of water and an equal amount of eluent are then added, and the solution is filtered through a 5 ⁇ m filter. 5 mL of the filtrate is subjected to gel filtration chromatography to measure the molecular weight distribution.
  • the molecular weight distribution curve MWDC 3.0-6.0 as a characteristic of the plant polysaccharide and the details of [Procedure b] and [Condition B] for its measurement are similar to the molecular weight distribution curve MWDC 3.0-6.0 as a characteristic of the composition of the present invention and the details of [Procedure b] and [Condition B] for its measurement, and are as described in detail elsewhere.
  • the plant polysaccharides blended in step (i) and/or step (ii) have a 2nd MP/1st MP ratio of, for example, 95% or less, and although there is no particular lower limit, it is preferably, for example, 50% or more.
  • the upper limit of the 2nd MP/1st MP ratio of the plant polysaccharides is preferably usually 95% or less, or 94% or less, or 93% or less, or 92% or less.
  • the 2nd MP/1st MP ratio of the plant polysaccharides it can be, for example, usually 50% or more, or 60% or more, or 65% or more.
  • step (i) and/or step (ii) it is preferable to blend beans and/or grains having a PDI value less than a predetermined value into the composition. Details of the PDI value of the beans and/or grains are as explained separately.
  • the PDI value of the pulses and/or millet blended in step (i) and/or step (ii) is, for example, less than 55% by mass, and although there is no particular limit to the lower limit, it is preferably, for example, 0% or more.
  • the upper limit of the PDI value of the pulses and/or millet is usually preferably less than 55% by mass, or less than 50% by mass, or less than 45% by mass, or less than 40% by mass, or less than 35% by mass, or less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass.
  • the lower limit of the PDI value of the pulses and/or millet it can be, for example, usually 0% by mass or more, or 1% by mass or more, or 2% by mass or more.
  • step (i) and/or step (ii) it is preferable to blend in the composition beans and/or millet in which the number of starch granule structures recognized when observing a 6% suspension of the ground product is equal to or greater than a predetermined value. Details of the starch granule structures recognized when observing a 6% suspension of the ground product are as explained separately.
  • the number of starch granule structures of the beans and/or millet blended in step (i) and/or step (ii) is not limited, but is, for example, 10 granules/ mm2 or more, and the upper limit is not particularly limited, but is preferably, for example, in the range of 100,000 granules/ mm2 or less.
  • the lower limit of the number of such starch granule structures is usually preferably 10 granules/ mm2 or more, 20 granules/ mm2 or more, 30 granules/ mm2 or more, or 40 granules/ mm2 or more , or 60 granules/mm2 or more, or 80 granules/ mm2 or more, or 100 granules/ mm2 or more , or 150 granules/mm2 or more , or 200 granules/mm2 or more, or 250 granules/ mm2 or more, or more than 300 granules/ mm2 .
  • the upper limit of this value is not particularly limited, but can be, for example, 100,000 pieces/ mm2 or less, or 50,000 pieces/ mm2 or less, or 10,000 pieces/ mm2 or less.
  • the organic acid content of the composition blended in step (i) and/or step (ii) is, but is not limited to, for example, 0.01% by mass or more in terms of wet mass, and the upper limit is not particularly limited, but is preferably, for example, 5% or less.
  • the organic acid content is, but is not limited to, 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 0.1% by mass or more.
  • the upper limit is, but is not limited to, for example, 5% by mass or less, or 4% by mass or less, or 3% by mass or less. It is believed that by setting the organic acid content of the composition within the above range, a composition with good bubble balance and excellent swelling properties will be obtained.
  • the organic acid in the composition of the present invention is not particularly limited, but it is preferable to add an organic acid produced by a microorganism, preferably the microorganism itself, to the composition rather than a purified product, and produce the organic acid by fermentation.
  • a microorganism preferably the microorganism itself
  • lactic acid bacteria there is no particular limit to the microorganism, but it is preferable to use lactic acid bacteria in order to achieve both good taste and shelf life.
  • the manufacturing method of the present invention may include at least steps (i) and (ii), but in addition to steps (i) and (ii), it is preferable to further include a step (step (iii)) of treating the puffed composition of step (ii) under reduced pressure.
  • step (iii) of treating the puffed composition of step (ii) under reduced pressure.
  • the decompression treatment of step (iii) is not particularly limited and can be performed using a known vacuum cooling machine.
  • the pressure during the decompression treatment is not limited, but it is preferable to carry out the treatment under pressure conditions of, for example, 0.01 bar or more and 0.9 bar or less.
  • the lower limit of the pressure is preferably 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 more, or 0.1 bar or more.
  • the upper limit is not particularly limited, but is preferably, for example, 0.9 bar or less, or 0.8 barPa or less, or 0.7 bar or less, or 0.6 bar or less.
  • the temperature during the decompression treatment in step (iii) is also not limited, but is preferably, for example, carried out under temperature conditions of 0°C or more and 60°C or less.
  • the lower limit of the temperature is not limited, but is preferably, for example, 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more, or 20°C or more.
  • the upper limit of the temperature is not limited, but is preferably, for example, 60°C or less, or 55°C or less, or 50°C or less.
  • the time for the decompression treatment in step (iii) is not limited, but is preferably, for example, 0.1 to 60 minutes.
  • the lower limit of the time is not limited, but is preferably, 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.
  • the upper limit of the time is not limited, but is preferably, for example, 60 minutes or less, 40 minutes or less, 20 minutes or less, or 5 minutes or less.
  • the production method of the present invention may further include additional intermediate and/or post-treatment steps in addition to the essential steps (i) and (ii) and the optional step (iii), such as fermentation, molding, drying, and thermostatic treatment.
  • the fermentation treatment can usually be carried out between steps (i) and (ii).
  • the fermentation method or fermentation form There are no particular limitations on the fermentation method or fermentation form, and the fermentation can be carried out under any conditions by a method known in the art.
  • the dough composition is mixed with yeast and kept at a predetermined temperature for a predetermined time.
  • Fermentation yeasts include, but are not limited to, sake yeast, baker's yeast, beer yeast, wine yeast, etc.
  • the fermentation temperature is also not limited, but is preferably in the range of, for example, 0°C or higher and 60°C or lower. More specifically, the lower limit can usually be 0°C or higher, particularly 4°C or higher, and even 10°C or higher.
  • the upper limit is also not particularly limited, but can usually be 60°C or lower, particularly 50°C or lower.
  • the fermentation time is also not limited, but can usually be 30 minutes or more, particularly 60 minutes or more, and can usually be 36 hours or less, particularly 24 hours or less.
  • fermentation under conditions of, for example, 0°C or higher and 40°C or lower (more preferably, 35°C or lower, or 30°C or lower, or 25°C or lower, or 20°C or lower) for, for example, 10 hours to 36 hours is preferred, as this will result in a composition with a pleasant aroma.
  • a composition of any shape such as elongated, granular, or flaky, can be obtained by pressing a composition molded into a block shape using a depositor, or by cutting or cutting out a composition molded into a flat plate shape using a pastry molding machine.
  • the constant temperature treatment can usually be carried out between steps (i) and (ii).
  • the treatment temperature is not limited, but is preferably in the range of, for example, 60°C or higher and 300°C or lower. More specifically, the lower limit is usually 60°C or higher, and can be 70°C or higher, or 90°C or higher, or 100°C or higher.
  • the upper limit is not particularly limited, but can be usually 300°C or lower, or 250°C or lower.
  • the holding time is usually 15 minutes or more, and can be 30 minutes or more, and can be usually 10 hours or less, and can be 5 hours or less.
  • the dry basis moisture content during the constant temperature treatment is not limited, but is preferably in the range of, for example, more than 30% by mass and 200% by mass or lower. More specifically, the lower limit can be typically more than 30% by mass, particularly more than 40% by mass, or more than 50% by mass, or more than 60% by mass, or more than 70% by mass, or more than 80% by mass, and the upper limit can be typically not more than 200% by mass, particularly not more than 175% by mass, or not more than 150% by mass.
  • composition of the present invention and the manufacturing method of the present invention have been described in detail above.
  • a person skilled in the art can extract various other aspects from the above description and the following examples, and such various aspects are also included in the scope of the present invention.
  • compositions are provided that are produced by the above-described production method of the present invention, and such compositions are also subject to the present invention.
  • Such compositions will generally have similar characteristics to the above-described composition of the present invention. Details of such compositions and their production methods are similar to the details described above for the composition of the present invention and the production method of the present invention.
  • an enzyme-treated product for use in preparing a dough composition in step (i) of the manufacturing method of the present invention described above, which contains beans and/or miscellaneous grains and satisfies the following (1) to (3), and such enzyme-treated product is also subject to the present invention.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the moisture content on a dry basis is 1.0% by mass or more and less than 150% by mass. Details of such enzyme-treated products are the same as those described above for the composition of the present invention and the production method of the present invention.
  • a method for producing a composition comprising an edible plant containing starch, as a variation of the above-mentioned production method of the present invention, the method comprising the following steps (i) and (ii), and such a composition is also within the scope of the present invention.
  • (i) A step of preparing a dough composition containing beans and/or cereals and satisfying all of the following (1) to (3).
  • the starch content is 0.1% by mass or more, calculated as wet mass.
  • the moisture content on a dry basis is more than 60% by mass.
  • the soluble carbohydrate content is less than 30% by weight, calculated as wet weight.
  • step (ii) subjecting the dough composition of step (i) to an enzyme treatment until the composition satisfies (4) to (6) below: (4)
  • the starch content of the composition is reduced by 50% by mass or more before and after the enzyme treatment.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the enzyme treatment is carried out with one or more enzymes selected from ⁇ -amylase, glucoamylase, and ⁇ -amylase. The details of such a manufacturing method are similar to those described above for the composition of the invention and the manufacturing method of the invention.
  • a composition which satisfies all of the following (1) to (3), which is obtained by baking the dough composition in step (i) of the manufacturing method of the present invention described above.
  • a composition is also within the scope of the present invention.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the details of such compositions are similar to those described above for the compositions of the invention and the manufacturing methods of the invention.
  • a pulverized food product for use in preparing a dough composition in step (i) of the manufacturing method of the present invention described above, which contains pulses and/or cereals and satisfies the following (1) to (7), and such pulverized food product is also subject to the present invention.
  • the starch content is 3% by mass or more, calculated as wet mass.
  • the moisture content on a dry basis is less than 25% by mass.
  • the dietary fiber content is 3.0% by mass or more, calculated as wet mass.
  • the degree of gelatinization of the starch is less than 50% by mass.
  • the specific surface area per unit volume after ultrasonic treatment is 0.01 m 2 /mL or more.
  • a method for suppressing condensation during freezing of a composition containing beans and/or cereals comprising the steps of preparing a composition that satisfies all of the following (1) to (3) and freezing the composition, and such compositions are also within the scope of the present invention.
  • the starch content is equal to or greater than 0.1% by mass and less than 15% by mass, calculated as wet mass.
  • the ratio of soluble carbohydrate content to starch content is 0.5 or more.
  • the condensation suppression method of the present invention can also satisfy the following requirements. Specifically, when a water slurry containing 22% by mass of the pulverized composition is measured using a rapid viscoanalyzer, the rate of decrease in viscosity at the first breakdown relative to the first peak viscosity measured when the temperature is increased from 50°C to 140°C at a rate of 12°C/min and the mixture is held at 140°C for 3 minutes is 10% or more (however, the highest peak viscosity that appears during the temperature increase from 50°C to 90°C is the "first peak viscosity", the highest peak viscosity that appears during the temperature increase from 90°C to 140°C (including the stage of holding at 140°C for 3 minutes) is the "second peak viscosity", and the lowest breakdown viscosity that appears between the first peak viscosity and the second peak viscosity is the "first breakdown viscosity").
  • the dough compositions of each test example and each comparative example were prepared by mixing the raw materials and water in the raw material composition shown in Table 1 below using the dried bean powder (produced using mature beans with a dry weight moisture content of less than 15% by mass) or the dried miscellaneous grain powder (produced using mature miscellaneous grains with a dry weight moisture content of less than 15% by mass) shown in Table 1 below, and obtaining the values in Tables 2 to 4.
  • the beans such as peas and mung beans were used in a state in which they contained "husks (seed coats)" which are a part of dietary fiber, and the miscellaneous grains such as oats and millet were used in a state in which they contained "bran” which is a part of dietary fiber.
  • the dried bean powders or miscellaneous grain powders in Table 1 were obtained by powdering the raw beans or miscellaneous grains shown in Table 1 in an extruder under conditions of a dry weight moisture content of 10% by mass, a heating temperature of 260°C, and a processing time of 30 seconds, and then naturally drying.
  • the dough composition was baked using NE-MS264 manufactured by Panasonic Corporation.
  • the treatment “conditions (enzymes)” derived from plant polysaccharides other than beans and grains, this was carried out in conjunction with the dough treatment (fermentation, baking), and treatment was carried out using HDC-7S1TA manufactured by HOSHIZAKI Co., Ltd.
  • the "reduced pressure treatment” in step (iii) CMJ-20QE manufactured by Miura Co., Ltd. was used.
  • the "PDI value" in the dough composition represents the PDI value derived from the edible plant that is the raw material.
  • the pectinase used was Amano Pectinase G (Amano) manufactured by Amano Enzyme Co., Ltd.
  • the xylanase used was Amano Hemicellulase 90 (Xylanase) manufactured by Amano Enzyme Co., Ltd.
  • compositions of each test example and each comparative example obtained by the above procedure various parameters were measured using the methods described in the above [Embodiment of the invention].
  • the parameters of the compositions of each test example and each comparative example obtained are shown in Tables 6 to 8 below.
  • compositions of each Test Example and Comparative Example were subjected to a sensory evaluation according to the following procedure.
  • the sensory testers were selected from those who had excellent results, experience in product development, and ample knowledge about the quality of food, such as taste and texture, and who were capable of making absolute evaluations of each sensory test item, after undergoing the discrimination training A) to C) below.

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PCT/JP2024/029296 2023-08-18 2024-08-19 豆類及び／又は雑穀類を含む組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法 Pending WO2025041733A1 (ja)

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WO2026042630A1 (ja) * 2024-08-23 2026-02-26 株式会社Mizkan Holdings 冷却された組成物の製造方法

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JP7217568B2 (ja) * 2021-01-22 2023-02-03 株式会社Mizkan Holdings 豆類及び／又は雑穀類を含有する膨化食品組成物及びその製造方法
JP7218983B2 (ja) * 2020-12-28 2023-02-07 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法
WO2024005093A1 (ja) * 2022-06-28 2024-01-04 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法
WO2024005099A1 (ja) * 2022-06-28 2024-01-04 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法

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JP7218983B2 (ja) * 2020-12-28 2023-02-07 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法
JP7217568B2 (ja) * 2021-01-22 2023-02-03 株式会社Mizkan Holdings 豆類及び／又は雑穀類を含有する膨化食品組成物及びその製造方法
WO2024005093A1 (ja) * 2022-06-28 2024-01-04 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法
WO2024005099A1 (ja) * 2022-06-28 2024-01-04 株式会社Mizkan Holdings でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法

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