JP7768583B2 - Solid food composition containing starch derived from edible plants and method for producing the same - Google Patents

Description

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

Various technologies have been known to date for solid food compositions containing starch derived from edible plants.

For example, Patent Document 1 (WO 2020/166713) discloses that by controlling the content of bean-derived protein, insoluble dietary fiber, and starch to above specific values, a solid paste composition for cooking with heat is obtained that is less likely to stick even after time has passed after cooking with heat.

Furthermore, Patent Document 2 (JP 2019-071838 A) discloses a pre-cooked retort noodle food product characterized by heat-sterilizing boiled noodles made almost exclusively from wheat flour in a seasoning liquid containing 30 to 35% by mass of dextrin with a DE of 4 to 8.

Patent Document 3 (JP 2012-125158 A) discloses retort pouch udon noodles made from noodle dough containing wheat gluten and phosphate cross-linked starch, to which a pH adjuster has been added so that the pH of the dough falls within the range of 6.5 to 7.5.

International Publication No. 2020/166713 Japanese Patent Application Laid-Open No. 2019-071838 JP 2012-125158 A

The technology described in Patent Document 1 is an excellent technology, but because it does not involve high-temperature treatment under pressurized conditions, it is not possible to produce compositions that have absorbed excessive amounts of water. On the other hand, the technologies described in Patent Documents 2 and 3 involve high-temperature treatment under pressurized conditions, making it possible to produce compositions that contain excessive amounts of water. However, these inventions use noodles made solely from wheat flour or noodles that contain a lot of gluten (udon, hoto) as the grain, and there is an issue that the elasticity is not maintained, and the pleasant texture cannot be felt, as is the case with the comparative examples of the present invention.

The present invention was made in consideration of the above-mentioned problems, and one of its objects is to provide an excellent solid food composition containing starch derived from edible plants, which maintains its elasticity and provides a pleasant texture even when immersed in an aqueous medium and subjected to high-temperature treatment under pressurized conditions to absorb an excessive amount of water, and which exhibits a clean taste with reduced unpleasant flavors derived from edible plants (e.g., beans and/or grains), as well as a method for producing the same.

After extensive research, the inventors discovered that by immersing a basic solid composition containing starch derived from edible plants and satisfying certain characteristics in an aqueous medium and then treating it at high temperature under specified pressurized conditions, it is possible to obtain an excellent solid food composition that maintains its elasticity and provides a pleasant texture even when the composition absorbs an excessive amount of aqueous medium, and that exhibits a clean taste with reduced unpleasant flavors derived from edible plants (e.g., beans and/or grains), thereby completing the present invention.

That is, the gist of the present invention relates to, for example, the following.
[Item 1] A method for producing a solid food composition containing starch derived from an edible plant, comprising the following steps (i) to (iv):
(i) Providing an aqueous medium.
(ii) A step of preparing a basic solid composition that satisfies the following (1) to (8):
(1) The dietary fiber content is 0.5% by mass or more in terms of wet mass.
(2) The starch content is 1.0% by mass or more in terms of wet mass.
(3) The protein content is 0.5% by mass or more in terms of wet mass.
(4) The wet basis moisture content is less than 50% by mass.
(5) The degree of gelatinization of the starch is 40% by mass or more.
(6) Satisfy the following (a) and/or (b):
(a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 granules/mm2 ^or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C.
(iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition.
(iv) A step of subjecting the solid composition immersed in the aqueous medium in step (iii) to a high-temperature pressure treatment at a temperature of 100°C or higher and a pressure of 0.1 MPa or higher until the following (7) and/or (8) are satisfied:
(7) The mass ratio of the solid composition before and after step (iv) in terms of wet mass {(mass of the solid composition after step (iv))/(mass of the solid composition before step (iv))} is 200% or more and 1500% or less.
(8) The P ₆₀ /P ₈₀ ratio of the solid composition is greater than 5%.
however,
P ₆₀ refers to the maximum stress (N/m ² ) at a strain rate of 60% measured by the following [Method 1];
P ₈₀ refers to the maximum stress (N/m ² ) at a strain rate of 80% measured by the following [Method 1].
[Method 1]
Using a texture analyzer, a disk-shaped plunger is pressed against the surface of a composition at a product temperature of 20°C at a descending speed of 0.5 mm/sec to a predetermined strain rate, and the stress (kN/ ^m2 ) is continuously measured at 0.1 second intervals, and the maximum stress (N/ ^m2 ) obtained until the predetermined strain rate is reached is determined.
[Item 2] The method according to Item 1, wherein the aqueous medium in step (i) is a basic seasoning liquid.
[Item 3] The method according to Item 2, wherein the sodium chloride content of the basic seasoning liquid in step (i) is less than 10.0% by mass in terms of wet mass.
[Item 4] The method according to Item 2 or 3, wherein the fat content of the basic seasoning liquid in step (i) is 1.0% by mass or more in terms of wet mass.
[Item 5] The manufacturing method according to any one of Items 1 to 4, wherein the aqueous medium in step (i) contains pure water and/or ultrapure water.
[Item 6] The method according to any one of Items 1 to 5, wherein the aqueous medium in step (i) contains 2-pentyl furan in wet mass equivalents of 0.01 ppb by mass or more.
[Item 7] After the immersion treatment in step (iii), the salt concentration of the solid composition is 5% by mass or less in terms of wet mass. The manufacturing method according to any one of items 1 to 6.
[Item 8] After the immersion treatment in step (iii), the solid composition is not separated from the aqueous medium and is directly subjected to the high-temperature pressure treatment in step (iv). The manufacturing method according to any one of items 1 to 7.
[Item 9] After the immersion treatment in step (iii), the solid composition is separated from the aqueous medium, or a part or all of the aqueous medium in which the solid composition is immersed is replaced, and then the high-temperature pressurization treatment in step (iv) is carried out. The manufacturing method according to any one of items 1 to 7.
[Item 10] The method according to any one of Items 1 to 9, wherein the rate of decrease in the degree of gelatinization of the starch in the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more.
[Item 11] The method according to any one of items 1 to 10, wherein the crystallinity increase rate obtained under the following [Condition A] of the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more.
[Condition A] The composition is dried to a wet standard moisture content of 10% by mass, then pulverized, and fractions with mesh sizes of 43 μm or larger are removed. The powdered composition is subjected to X-ray diffraction analysis to determine the peak intensity of the diffracted X-ray peaks detected at a diffraction angle 2θ of 16 degrees (deg) or more and 18 degrees (deg) or less.
[Item 12] The manufacturing method according to any one of items 1 to 11, wherein the high-temperature pressure treatment in step (iv) does not involve kneading.
[Item 13] The method according to any one of items 1 to 12, wherein the high-temperature pressure treatment in step (iv) is performed at a temperature of 115°C or higher for 15 minutes or more.
[Item 14] After the high-temperature pressure treatment of step (iv), the solid composition further satisfies the following (9): The manufacturing method according to any one of items 1 to 13.
(9) The P ₉₀ /P _max of the solid composition is 90% or less.
however,
P ₉₀ refers to the maximum stress (N/m ² ) at a strain rate of 90% measured by the above-mentioned [Method 1];
P _max refers to the maximum stress (N/m ² ) measured by the above-mentioned [Method 1].
[Item 15] After the high-temperature pressure treatment in step (iv), the wet basis moisture content of the solid composition is 50% by mass or more.
[Item 16] After the high-temperature pressure treatment in step (iv), the degree of gelatinization of the starch in the solid composition is 99% by mass or less.
[Item 17] After the high-temperature pressure treatment in step (iv), the solid composition contains 2-pentyl furan in an amount of 1 ppb by mass or more in terms of wet mass.
[Item 18] After the high-temperature pressure treatment in step (iv), the solid composition satisfies the following. The manufacturing method according to any one of items 1 to 17.
When the solid composition is measured by one-dimensional GC/MS analysis, the ratio of the peak area of nonanal, where m/z = 82, 95, and 98 are both detected in the retention time range of 15 to 19 minutes, to the peak area of 2-pentylfuran, where m/z = 81, 82, and 138.1 are both detected in the retention time range of 10 to 14 minutes (nonanal peak area/2-pentylfuran peak area) is less than 100.
[Item 19] During the high-temperature pressure treatment in step (iv), the average temperature at which the wet standard moisture content of the solid composition is 50% by mass or more is 80 ° C. or higher. The manufacturing method according to any one of items 1 to 18.
[Item 20] (v) The method of any one of items 1 to 19, further comprising the step of rapidly cooling the composition after step (iv).
[Item 21] The method of any one of Items 1 to 20, wherein the composition contains an edible plant.
[Item 22] The method according to Item 21, wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more in terms of dry mass.
[Item 23] The method according to Item 21 or 22, wherein the edible plants are beans and/or cereals.
[Item 24] The method according to Item 23, wherein the beans are one or more beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil.
[Item 25] The method according to Item 23 or 24, wherein the cereal grains are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa.
[Item 26] The method according to any one of Items 21 to 25, wherein the wheat content of the edible plant is 10% by mass or less in terms of wet mass.
[Item 27] The method according to any one of Items 21 to 26, wherein the gluten content of the edible plant is 50% by mass or less in terms of wet mass.
[Item 28] A solid food composition produced by the method according to any one of items 1 to 27.
[Item 29] A solid food composition containing starch derived from an edible plant and satisfying all of the following (1) to (7):
(1) The dietary fiber content is 0.5% by mass or more in terms of wet mass.
(2) The starch content is 1.0% by mass or more in terms of wet mass.
(3) The protein content is 0.5% by mass or more in terms of wet mass.
(4) The wet standard moisture content is 50% by mass or more.
(5) The degree of gelatinization of the starch is 88% by mass or less.
(6) Satisfy the following (a) and/or (b):
(a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 granules/mm2 ^or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C.
(7) The P ₆₀ /P ₈₀ of the composition is greater than 5%.
however,
P ₆₀ refers to the maximum stress (N/m ² ) at a strain rate of 60% measured by the following [Method 1];
P ₈₀ refers to the maximum stress (N/m ² ) at a strain rate of 80% measured by the following [Method 1].
[Method 1]
Using a texture analyzer, a disk-shaped plunger is pressed against the surface of a composition at a product temperature of 20°C at a descending speed of 0.5 mm/sec to a predetermined strain rate, and the stress (kN/ ^m2 ) is continuously measured at 0.1 second intervals, and the maximum stress (N/ ^m2 ) obtained until the predetermined strain rate is reached is determined.
[Item 30] The solid food composition according to Item 28 or 29, which is heated and eaten.
[Item 31] The solid food composition according to any one of Items 28 to 30, which is eaten by immersing in a seasoning liquid.
[Item 32] The solid food composition according to any one of Items 28 to 31, wherein the edible plant is a bean and/or a cereal.
[Item 33] The solid food composition according to any one of Items 28 to 32, containing 10% by mass or more of beans and/or miscellaneous grains in terms of dry mass.

According to the present invention, even when a solid food composition containing starch derived from an edible plant is immersed in an aqueous medium and treated at high temperature under specified pressurized conditions, it is possible to obtain an excellent solid food composition that maintains its elasticity and provides a pleasant texture, while suppressing the unpleasant flavors of edible plants (e.g., beans and/or grains) and exhibiting a clean taste.

The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form as long as it does not deviate from the spirit of the present invention.

In addition, when multiple upper and/or lower limits are indicated for any numerical range in the present invention, even if not otherwise specified, a numerical range that combines at least the maximum value of the upper limit and the minimum value of the lower limit is directly stated, and all numerical ranges obtained by combining any of the upper limits with any of the lower limits are intended to be covered by the present invention. For example, a description such as "usually 0.1% by mass or more, particularly 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, or usually less than 15% by mass, particularly 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" refers to all numerical ranges obtained by any combination of the disclosed upper and lower limits, i.e., 0.1% by mass or more but less than 15% by mass, 0.1% by mass or more but less than 14% by mass, or 13% by mass or less, or 12% by mass or less, or 11% by mass or less, or 10% by mass or less. % by mass or less, 0.1% by mass or more and 13% by mass or less, 0.1% by mass or more and 12% by mass or less, 0.1% by mass or more and 11% by mass or less, 0.1% by mass or more and 10% by mass or less, 0.2% by mass or more and less than 15% by mass, more than 0.2% by mass and not more than 14% by mass, 0.2% by 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%, 0.3 mass% to 13 mass% , 0.3 mass% or more and 12 mass% or less, 0.3 mass% or more and 11 mass% or less, 0.3 mass% or more and 10 mass% or less, 0.5 mass% or more and less than 15 mass%, 0.5 mass% or more and 14 mass% or less, 0.5 mass% or more and 13 mass% or less, 0.5 mass% or more 12 mass% or less, 0.5 mass% or more and 11 mass% or less, 0.5 mass% or more and 10 mass% or less, 1 mass% or more and less than 15 mass%, 1 mass% or more and 14 mass% or less, 1 mass% or more and 13 mass% or less, 1 mass% or more and 12 mass% or less, 1 mass% or more and 11 substances This means that the following are all included in the scope of the present invention: 1% by mass or less, 1% by mass or more and 10% by mass or less, 2% by mass or more and less than 15% by mass, 2% by mass or more and 14% by mass or less, 2% by mass or more and 13% by mass or less, 2% by mass or more and 12% by mass or less, 2% by mass or more and 11% by mass or less, 2% by mass or more and less than 10% by mass, 3% by mass or more and less than 15% by mass, 3% by mass or more and 14% by mass or less, 3% by mass or more and 13% by mass or less, 3% by mass or more and 12% by mass or less, 3% by mass or more and 11% by mass or less, and 3% by mass or more and 10% by mass or less.

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

In the present invention, "dry weight moisture content" refers to the ratio of the total amount of moisture derived from the ingredients of the composition of the present invention and any additional moisture to the total amount of solids. This value is measured by heating to 90°C using a vacuum heating method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has been brought to a constant weight, weighed (W1), and placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure, with the lid off or with the mouth open. The door is closed, the vacuum pump is activated, and the sample is dried at the predetermined reduced pressure for a certain period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to atmospheric pressure, the container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the moisture content (dry weight moisture content) (% by mass) is calculated using the following formula: The wet standard moisture content (mass %) can be calculated by (W ₁ −W ₂ )/(W ₁ −W ₀ ).
(Wherein, _W0 represents the mass (g) of the weighing vessel brought to a constant weight, _W1 represents the mass (g) of the weighing vessel containing the sample before drying, and _W2 represents the mass (g) of the weighing vessel containing the sample after drying.)

I. Method for producing solid food composition
<Overview>
According to one aspect of the present invention, there is provided a method for producing a solid food composition containing starch derived from an edible plant (particularly pulses and/or cereals), the method comprising the following steps (i) to (iv) (hereinafter referred to as the "production method of the present invention").
(i) Providing an aqueous medium.
(ii) providing a base solid composition that meets certain characteristics described below;
(iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition.
(iv) A step of subjecting the solid composition immersed in the aqueous medium in the step (iii) to a high-temperature pressure treatment under predetermined conditions.

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

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

・Basic seasoning liquid:
According to one embodiment, a basal seasoning liquid can be used as the aqueous medium. In the present disclosure, the term "basic seasoning liquid" refers to a composition that is a precursor of the seasoning liquid of the present invention and becomes the seasoning liquid after soaking and high-temperature pressure treatment. According to one embodiment, the basal seasoning liquid may be used as is as the aqueous medium. In this case, the seasoning liquid obtained through the soaking in step (iii) and the high-temperature pressure treatment in step (iv) becomes the seasoning liquid as is at the time of consumption. According to one embodiment, the basal seasoning liquid may be diluted and used as the aqueous medium. In this case, the diluted seasoning liquid obtained through the soaking in step (iii) and the high-temperature pressure treatment in step (iv) can be heated and concentrated (for example, by heating and boiling the seasoning liquid) as needed at the time of consumption to form the seasoning liquid. Furthermore, according to one embodiment, a concentrated basal seasoning liquid may be used as the aqueous medium. In this case, the concentrated seasoning liquid obtained through the soaking in step (iii) and the high-temperature pressure treatment in step (iv) can be heated and diluted with a medium such as water as needed at the time of consumption to form the seasoning liquid.

The sodium chloride content of the basic seasoning liquid is preferably within a specified range. Specifically, by setting the upper limit of the sodium chloride content of the basic seasoning liquid to a specified value or less, high-temperature treatment under specified pressurized conditions results in rapid moisture transfer to the basic solid composition, accelerating starch retrogradation within the composition, resulting in a composition with high suitability for cooking. While the mechanism behind this is unclear, it is believed that a low sodium chloride content in the basic seasoning liquid allows rapid moisture transfer to the basic solid composition due to osmotic pressure. Furthermore, as starch retrogradation occurs, aroma components such as 2-pentylfuran are fixed within the starch, resulting in a composition with a favorable taste and reduced stuffy odor, which is preferable. Specifically, the content is not limited, but may be, for example, 0.1% by mass or more but less than 10% by mass. More specifically, the upper limit is not particularly limited, but can be, for example, less than 10% by mass, or 9.0% by mass or less, or 8.0% by mass or less, or 7.0% by mass or less, or 6.0% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is also not particularly limited, but can be, for example, 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more. The sodium chloride content of the aqueous medium may also satisfy the above-mentioned requirement. Alternatively, a basic seasoning liquid may be used that is concentrated so that the sodium chloride content of the aqueous medium satisfies the above-mentioned requirement.

The fat content of the basic seasoning liquid is preferably within a specified range. Specifically, by setting the lower limit of the fat content of the basic seasoning liquid to a specified value or higher, high-temperature treatment under specified pressurized conditions results in rapid moisture migration into the basic solid composition, accelerating starch retrogradation within the composition, resulting in a composition with high suitability for cooking. Furthermore, as starch retrogradation occurs, aroma components such as 2-pentylfuran are fixed within the starch, resulting in a composition with a favorable taste and reduced stuffy odor. Specifically, the fat content is not limited, but may be, for example, 0.1% by mass or more and 10% by mass or less. More specifically, the upper limit is not particularly limited, but may be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less. There is no particular lower limit, but it can be, for example, 1.0% by mass or more, 1.2% by mass or more, 1.5% by mass or more, or 2.0% by mass or more.

・Fragrance components:
According to one embodiment, the aqueous medium preferably contains 0.01 ppb by mass or more of 2-pentylfuran (CAS. No. 3777-69-3, 2-pentylfuran) calculated as a wet mass. Specifically, by containing a predetermined amount of 2-pentylfuran in the aqueous medium (preferably the basic seasoning liquid), the 2-pentylfuran migrates to the solid composition during the high-temperature pressurization treatment in step (iv), resulting in a composition with a favorable taste and suppressed stuffy odor, which is preferable. Specifically, the lower limit is not particularly limited, but can be, for example, 0.01 mass ppb or more, or 0.05 mass ppb or more, or 0.1 mass ppb or more, or 0.2 mass ppb or more, or 0.3 mass ppb or more, or 0.4 mass ppb or more, or 0.5 mass ppb or more, or 0.6 mass ppb or more, or 0.7 mass ppb or more, or 0.8 mass ppb or more, or 0.9 mass ppb or more, or 1.0 mass ppb or more. Furthermore, if the concentration of 2-pentylfuran is too strong, the scent may be too noticeable in some cases, and therefore the upper limit is not particularly limited, but can be, for example, 50 ppm by mass or less, or 47 ppm by mass or less, or 40 ppm by mass or less, or 30 ppm by mass or less, or 20 ppm by mass or less, or 15 ppm by mass or less, or 10 ppm by mass or less, or 5 ppm by mass or less, or 3 ppm by mass or less, or 2 ppm by mass or less, or 1.2 ppm by mass or less, or 0.5 ppm by mass or less, or 0.2 ppm by mass or less, calculated on a wet mass basis.

The 2-pentyl furan used in the present invention may be contained in food materials such as edible plants that are used as raw materials for the composition of the present invention, may be added separately from the food materials, or may be generated during the production of the composition of the present invention, as long as the combined total amount is the specified content and/or ratio. When the component is added separately from the food materials, the 2-pentyl furan may be contained in the composition or may be in the form of a purified, extracted, highly pure reagent. The same applies to nonanal, which will be described later.

In the present invention, the content or peak area of each component, such as 2-pentylfuran and nonanal, can be measured according to standard methods using dynamic headspace gas chromatography-mass spectrometry (hereinafter referred to as "DHS-GC/MS") and/or pulsed flame photometric detection (PFPD).

The DHS-GC/MS method involves volatilizing the sample using dynamic headspace (DHS) (a dynamic extraction method in which volatile components in the gas phase are forcibly purged with an inert gas and collected on an adsorbent), followed by measurement using gas chromatography mass spectrometry (GC/MS). Specifically, for example, a small amount (1 g) of sample is weighed into a 10 mL flat-bottomed vial, sealed, and volatilized using nitrogen gas purging. The sample is then adsorbed onto an adsorption resin (e.g., a Tenax column) appropriate for the properties of the analyte, and then processed using a thermal desorption system before being introduced into a gas chromatography analyzer for analysis. Furthermore, to measure the content of a component in a sample, the sample and a standard sample diluted to the desired content are analyzed, and the integrated areas of the confirmatory ion peaks of both samples are determined and compared to determine the content of that component in the sample.

After the above analysis, a portion of the sample was analyzed by a mass spectrometer to obtain a mass spectrum. The retention times of each component were confirmed using the related ions (2-pentylfuran: m/z = 81, 82, 138.1; nonanal: 82, 95, 98). A quadrupole 5977 Mass Selective Detector (Agilent) was used as the mass spectrometer (MS). The ionization method and ionization voltage were EI+ and 70 eV, respectively. The results were acquired in scan mode, and mass spectral analysis was performed using the ions characteristic of each component (2-pentylfuran: m/z = 81, 82, 138.1; nonanal: 82, 95, 98) as related ions for identification. The retention times of 2-pentylfuran and nonanal could be determined by determining the retention times at which all of these related ions were detected in the standard sample. In this specification, "m/z" refers to the value detected in the range of -0.3 to +0.7 from the center m/z value of each component. For example, m/z = 81 represents the cumulative value of the ion peak area detected between 80.7 and 81.7.

Specifically, samples of the base solid composition, solid composition, and aqueous medium are processed using, for example, a small Hiscotron (Microtech Nition Homogenizer NS-310E3) until they become porridge-like (usually at 10,000 rpm for about 15 seconds), and then subjected to analysis by DHS-GC/MS. Specific conditions for DHS-GC/MS analysis are, for example, as follows. Note that this analysis is sometimes referred to as "one-dimensional GC/MS analysis" in contrast to the two-dimensional GC/MS analysis described below.

[GC/MS conditions]
(Dynamic Headspace (DHS) Injection Method)
・Equipment: Agilent 7890B (GC), 5977B (MS)
Gester MultiPurpose Sampler (auto-sampler)
・Adsorption resin: TENAX
Incubation temperature: 80°C
Nitrogen gas purge volume: 60 mL
Nitrogen gas purge flow rate: 10 mL/min TDU: [30°C] - [210°C/min] - [240°C (3 min)]
・CIS: [10℃] - [12℃/sec] - [240℃]
(Liner filler: TENAX)
Column: DB-WAX manufactured by Gester (length: 30 m × inner diameter: 250 μm × film thickness: 0.25 μm)
Column temperature: [40°C (3 minutes)] - [5°C/minute] - [240°C (7 minutes)]
Carrier gas: He
Transfer line: 250°C
Ion source temperature: 230°C
Scan parameters: m/z = 28.7 to 300
Split: None

Also, by subjecting a portion of the sample to pulsed flame photometric detection (PFPD) and analyzing the sulfur compounds in the sample, it is possible to detect very low levels of sulfur-containing compounds in the sample. Analysis using the PFPD method can be performed using a pulsed flame photometric detector. Any common pulsed flame photometric detector can be used, but an example is the OI Analytical 5380 Pulsed Flame Photometric Detector (manufactured by OI Analytical). Sample analysis can be performed in S mode (conditions optimized for sulfur).

Under the above conditions, each standard of aroma components with known content is diluted to an appropriate concentration with distilled water and added to the sample for analysis. A pulsed flame photometric detector selectively detects only sulfur compounds by burning a substance in a reducing hydrogen flame and detecting the light of a specific wavelength of 394 nm that is generated during the combustion process, enabling it to detect even trace amounts of sulfur components. Its high selectivity allows it to be used to detect even trace amounts of sulfur compounds. The highly sensitive sulfur component detection capability of this pulsed flame photometric detector is combined with qualitative analysis based on the mass spectrum pattern of a mass spectrometer (retention times at which significant related ions are detected are determined as the retention times of each component by comparing the distribution of related ions in the measured sample and the standard), and discrimination based on aroma characteristics using odor analysis, allowing the aroma components of the detected peaks to be identified.

Under the above conditions, standards of 2-pentylfuran (CAS No. 3777-69-3, 2-Pentylfuran, manufactured by Tokyo Chemical Industry Co., Ltd., product code: P1209) and nonanal (CAS No. 124-19-6, nonanal, manufactured by Tokyo Chemical Industry Co., Ltd., product code: N0296) with known contents are diluted with distilled water to the appropriate concentration, and the sample is then subjected to analysis. Analysis based on the mass spectrometer's mass spectral pattern allows for quantification of the components in the sample by comparing the peak area integration results of the confirmatory ions (2-pentylfuran: m/z = 138.1, nonanal: m/z = 98) of the diluted standards and the sample near the retention time of the peak believed to be the target component, although there will be some discrepancies depending on the measurement conditions.

Furthermore, it is particularly preferable to perform one-dimensional GC/MS analysis under the above conditions, heart-cut around the retention time of the peak likely to represent the target component, and then perform two-dimensional gas chromatography using a column with different properties, as this allows for more precise quantification of the content of that component. Specifically, two-dimensional gas chromatography analysis can be performed under the following conditions. Note that the retention time in this two-dimensional GC/MS analysis is calculated using the time when the column temperature rise begins as 0 minutes, so it will be a different value from that in one-dimensional GC/MS analysis, but the retention time can be determined by comparing the analysis results with those of a standard sample.

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

<Step (ii): Preparation of base solid composition>
In this step, a base solid composition is prepared. In the present disclosure, the term "base solid composition" refers to a precursor of the solid food composition of the present invention, which becomes the solid food composition of the present invention after immersion in an aqueous medium in step (iii) and high-temperature pressure treatment in step (iv).

Dietary fiber content of the basic solid composition: The wet mass equivalent of the dietary fiber content of the basic solid composition is, for example, typically 0.5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 0.5% by mass or more. It is preferably 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more, and particularly preferably 5.0% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less.

It is also preferable that the above dietary fiber regulations also be satisfied for soluble dietary fiber and/or insoluble dietary fiber. That is, the wet mass equivalent ratio of soluble dietary fiber and/or insoluble dietary fiber in the basic solid composition can be, for example, typically in the range of 0.5% to 40% by mass. More specifically, the lower limit is typically 0.5% by mass or more, preferably 0.7% by mass or more, or 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, and particularly preferably 5.0% by mass or more. There is no particular upper limit, but it can be, for example, typically 40% by mass or less, or 30% by mass or less.

It is also preferable that the dietary fiber (preferably soluble dietary fiber and/or insoluble dietary fiber) derived from edible plants (particularly pulses and/or millet) satisfies the above-mentioned requirements. That is, the wet mass equivalent ratio of dietary fiber (preferably soluble dietary fiber and/or insoluble dietary fiber) derived from edible plants (particularly pulses and/or millet) in the basic solid composition can be, for example, typically in the range of 0.5% to 40% by mass. More specifically, the lower limit is typically 0.5% by mass or more, preferably 0.7% by mass or more, or 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, and particularly preferably 5.0% by mass or more. There is no particular upper limit, but it can be, for example, typically 40% by mass or less, or 30% by mass or less.

Starch Content of the Basic Solid Composition The starch content of the basic solid composition, calculated on a wet mass basis, is typically 1.0% by mass or more, with no upper limit, but can be, for example, 80% by mass or less. More specifically, the lower limit is typically 1.0% by mass or more. Of these, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 7.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more is preferred. The upper limit is not particularly limited, but can be, for example, 80% by mass or less, 75% by mass or less, or 70% by mass or less. It is also preferred that the starch be derived from an edible plant (particularly pulses and/or cereals) satisfy the above-mentioned requirements.

The basic solid composition also contains starch derived from at least edible plants (particularly pulses and/or millet). That is, the basic solid composition contains starch derived from edible plants (particularly at least one or both of starch derived from pulses and starch derived from millet). Pulses and millet are described in more detail below.

The basic solid composition contains starch derived from edible plants. That is, in addition to starch derived from pulses and/or millet, it may also contain other starches. Examples of other starches include starches derived from edible plants other than pulses and/or millet, and synthetic starches, but starch derived from edible plants is preferred. However, the ratio of starch derived from edible plants (particularly pulses and/or millet) to the total starch content in the solid composition is preferably in the range of, for example, 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, and preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. When the content of starch derived from edible plants (particularly pulses and/or millet) in the basal solid composition is equal to or greater than the above-mentioned predetermined value, the effects of the present invention are more readily achieved. Furthermore, the effect of preventing components from leaking out from the solid composition during and/or after cooking may also be achieved. Furthermore, the ratio of the edible plant-derived starch content to the total starch content in the basal solid composition may satisfy the above-mentioned ratio, the ratio of the pulse-derived starch content may satisfy the above-mentioned ratio, the ratio of the millet-derived starch content may satisfy the above-mentioned ratio, or the ratio of the combined content of pulse-derived starch and millet-derived starch may satisfy the above-mentioned ratio.

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

The starch in the basal solid composition may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in a state where it is contained in an edible plant. Specifically, the ratio of the starch content incorporated into the basal solid composition in a state where it is contained in an edible plant to the total starch content of the entire basal solid composition is preferably in the range of, for example, 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, with 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more being preferred. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. When the starch content incorporated into the basal solid composition in a state where it is contained in an edible plant is equal to or greater than the above-mentioned predetermined value, the effects of the present invention are more readily achieved. Furthermore, the effect of preventing components from leaking out of the solid composition during and/or after cooking may also be obtained.

In particular, the starch in the basal solid composition is preferably incorporated into the composition in a state where it is contained in edible plants (particularly pulses and/or millet). Specifically, the ratio of the starch content incorporated into the basal solid composition in a state where it is contained in edible plants (particularly pulses and/or millet) to the total starch content of the entire basal solid composition is preferably in the range of, for example, 30% to 100% by mass, calculated on a dry mass basis. More specifically, the lower limit is typically 30% by mass or more, with 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more being preferred. Meanwhile, the upper limit is not particularly limited, but can typically be 100% by mass or less. When the amount of starch incorporated into the basal solid composition in a state where it is contained in edible plants (particularly pulses and/or millet) being equal to or greater than the above-mentioned predetermined value, the effects of the present invention are more readily achieved. In addition, this may have the effect of preventing the components inside the solid composition from leaking out during and/or after cooking.

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

According to one embodiment, the total content of starch derived from rice, wheat, and/or barley (preferably wheat and/or barley) in the basic solid composition is preferably within a specified range. Specifically, the ratio of the total content of starch derived from rice, wheat, and/or barley (preferably wheat and/or barley) to the total starch content of the entire basic solid composition is preferably, for example, in the range of 0% by mass or more and 10% by mass or less. More specifically, the upper limit of this ratio is typically 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less, or 3% by mass or less, or 2% by mass or less, or 1% by mass or less. In particular, it is desirable that the starch is substantially absent (specifically, a content of less than 1 ppm, which is the lower limit of a typical measurement method) or is absent altogether. On the other hand, the lower limit of this ratio is not particularly limited, but can typically be 0% by mass or 0% by mass or more.

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

Protein Content of the Basic Solid Composition The protein content of the basic solid composition, calculated on a wet mass basis, is typically 0.5% by mass or more, with no upper limit, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 0.5% by mass or more. Among these, it is preferably 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, or 6.0% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more. The upper limit is not particularly limited, but can be, for example, typically 40% by mass or less, or 30% by mass or less. It is also preferable that proteins derived from edible plants (particularly pulses and/or millet) satisfy the above-mentioned requirements.

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

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

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

Furthermore, it is preferable that the starch in the basic solid composition is starch that has been preheated to a certain temperature or higher. For example, in the present invention, it is preferable that the starch contained in the basic solid composition is preheated to a maximum temperature of 100°C or higher under moisture conditions with a dry weight moisture content of 25% by mass or higher (or 30% by mass or higher, or 35% by mass or higher, or 40% by mass or higher). More specifically, the starch in the basic solid composition can be preheated, for example, typically to a temperature in the range of 100°C or higher to 200°C or lower. More specifically, it is preferable that the starch in the basic solid composition is preheated to a maximum temperature of 100°C or higher, or 110°C or higher, or 120°C or higher. There is no particular upper limit to the preheating temperature of the starch, but it can typically be 200°C or lower, or 180°C or lower. More preferably, heating within the above temperature range is carried out under moisture conditions with a dry weight moisture content of 25% by mass or more.

Furthermore, starch heated at high temperatures when its dry weight moisture content is below a certain level during preheating exhibits poor processability due to thermal decomposition. Therefore, it is more preferable that the starch in the basic solid composition be heated at a dry weight moisture content above a certain level. Specifically, the dry weight moisture content of the starch used in the basic solid composition upon preheating can be, for example, between 40% and 200% by weight. More specifically, the lower limit is typically 40% by weight or more, preferably 45% by weight or more, or 50% by weight or more, or 55% by weight or more, or 60% by weight or more, or 65% by weight or more, or 70% by weight or more, or 75% by weight or more, and particularly preferably 80% by weight or more. There is no particular upper limit, but it can typically be 200% by weight or less, or 175% by weight or less, or 150% by weight or less.

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

Starch granule structure of the base solid composition:
One of the characteristics of the basic solid composition is that the number of starch granule structures observed under specific conditions is a predetermined value or less. This is preferable because, when the basic solid food composition is treated at high temperature under predetermined pressurized conditions, a large amount of moisture transfer occurs in the basic solid food composition, thereby maintaining elasticity and a favorable texture. Furthermore, this large amount of moisture transfer is preferable because it promotes starch retrogradation in the composition, resulting in a composition with high heat cooking suitability. While the mechanism behind this is unclear, it is thought that the disruption of the starch granule structure results in a structure that is less likely to inhibit moisture penetration. Furthermore, this is preferable because, as a result of starch retrogradation, aroma components such as 2-pentylfuran are fixed within the starch, resulting in a composition with a favorable flavor and reduced stuffy odor.

The starch granule structure is a circular structure with a diameter of approximately 1 to 50 μm in a planar image that is stainable with iodine. For example, a 6% by mass aqueous suspension of a pulverized composition is prepared by suspending the pulverized composition in water and observing it under magnification. Specifically, the pulverized composition is sieved through a 150 μm mesh sieve, and 3 mg of the 150 μm-passing composition powder is suspended in 50 μL of water to prepare a 6% by mass suspension of the composition powder. A slide slide containing this suspension is prepared and observed under polarized light with a phase-contrast microscope, or iodine-stained slides are observed under an optical microscope. The magnification is not limited, but can be, for example, 100x or 200x. If the distribution of starch granule structures in the preparation is uniform, the proportion of starch granule structures in the entire preparation can be estimated by observing a representative field of view; however, if there is a bias in the distribution, a finite number of fields (for example, 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.

Specifically, the base solid composition preferably satisfies the following requirements (a) and/or (b) regarding starch granule structure.
(a) When a 6% suspension of the ground composition is observed, the number of starch granule structures observed is 300 granules/ ^mm2 or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer (RVA), the gelatinization peak temperature is less than 120°C.

Regarding requirement (a), the number of starch granule structures observed under the above conditions in the composition of the present invention can be, for example, in the range of 0 to 300 per mm2. More specifically, the number of starch granule structures in the composition of the present invention is usually 300 per ^{mm2 or} less, particularly preferably 250 per mm2 ^{or less} , or 200 per mm2 ^{or less} , or 150 per mm2 ^or less, or 100 per mm2 ^or less, or 50 per mm2 ^{or less} , or 30 per mm2 ^or less, or 10 per mm2 or ^less , and particularly preferably 0 per ^mm2 .

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

In the present invention, unless otherwise specified, the terms "pulverized composition,""pulverizedcomposition," or "pulverized composition" refer to a composition that has been pulverized so that the particle diameters _d50 and/or _d90 (preferably both particle diameters _d50 and _d90 ) after ultrasonic treatment, when measured in the same manner as the specific surface area per unit volume described below, are 1000 μm or less, or 750 μm or less, or about 500 μm or less. The lower limits of the particle diameters _d50 and/or _d90 (preferably both particle diameters _d50 and _d90 ) after ultrasonic treatment are not particularly limited, but are usually preferably 1 μm or more.

Raw materials for the base solid composition:
The raw materials for the basic solid composition are not particularly limited, but preferably include at least one type of edible plant. The type of edible plant is not particularly limited, but preferably includes at least one dried edible plant, i.e., an edible plant with a dry weight moisture content of less than 25%, preferably less than 20%, more preferably less than 15%, with the lower limit not particularly limited but usually 0% by mass or higher, and a water activity value of 0.85 or less, preferably 0.80 or less, more preferably 0.75 or less, with the lower limit not particularly limited but usually 0.10 or higher. Furthermore, it is preferable to use pulverized or powdered edible plants. Specific edible plants preferably include at least one type of legume and/or minor cereal. However, the raw materials for the basic solid composition are not limited to these, and edible plants other than legumes or minor cereals, or other raw materials, may be used in combination as long as the various properties described below are satisfied.

When beans are used as raw materials and/or starch sources for the basic solid composition, the type of beans is not limited, but it is preferable to use mature beans rather than immature seeds (e.g., green peas, which are immature pea seeds, or green soybeans, which are immature soybean seeds). For the same reason, beans whose dry weight moisture content has fallen below a predetermined value as they mature are also preferred. Specifically, the dry weight moisture content of the beans from which the starch is derived can be, for example, in the range of 0.01% by mass or more and less than 15% by mass. More specifically, the upper limit of this ratio is typically less than 15% by mass, or less than 13% by mass, or less than 11% by mass, or less than 10% by mass. Meanwhile, the lower limit of the dry weight moisture content of such beans is not particularly limited, but can typically be 0.01% by mass or more.

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

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

Any type of grain can be used. Specific examples include, but are not limited to, amaranth, foxtail millet, oats, barley, millet, quinoa, wheat, rice, sugarcane, buckwheat, corn (maize), Job's tears, barnyard millet, fonio, and sorghum. Of these, corn is preferred, with sweet corn being particularly preferred.

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

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

Any type of nut or seed may be used. Specific examples include, but are not limited to, almonds, hemp, linseed, perilla, cashew nuts, pumpkin seeds, torreya, ginkgo nuts, chestnuts, walnuts, poppy seeds, coconuts, sesame, Japanese chestnuts, horse chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts. Of these, sesame, almonds, cashew nuts, macadamia nuts, pistachios, hazelnuts, and coconuts are preferred.

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

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

Mushrooms may be of any type. Specific examples include, but are not limited to, shiitake, matsutake, wood ear mushroom, maitake, polyporaceae, oyster mushroom, king oyster mushroom, enokitake, shimeji mushroom, armillaria, mushroom, nameko, amitake, hattake mushroom, and lactiflora.

The above-mentioned edible plants may be used alone, or two or more may be used in any combination and ratio. Edible plants typically contain both edible and insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts). For any edible plant, only the edible parts may be used, only the insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts) may be used, or both the edible and insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts) may be used. When both the edible and insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts) are used, the combination may be between the edible and insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts) from the same one or more edible plants, or between the edible parts from one or more edible plants and the insoluble dietary fiber-containing parts (e.g., seed coats or inedible parts) from another one or more edible plants. In other words, in the present invention, there are no limitations on the selection or combination of edible parts and/or insoluble dietary fiber-containing parts (e.g., seed coats or non-edible parts) of one or more edible plants.

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

According to one aspect, the wheat content of edible plants (particularly pulses and cereals) is preferably in the range of, for example, 0% to 10% by weight, calculated as wet mass. More specifically, the upper limit of this ratio is typically 10% by weight or less, or 9% by weight or less, or 8% by weight or less, or 7% by weight or less, or 6% by weight or less, or 5% by weight or less, or 4% by weight or less, or 3% by weight or less, or 2% by weight or less, or 1% by weight or less. It is particularly desirable that the wheat content be substantially zero (specifically, a content of less than 1 ppm, the lower limit of common measurement methods), or that the wheat content be zero. Meanwhile, the lower limit of this ratio is not particularly limited, but can typically be 0% by weight or 0% by weight or more. This allows the wheat to maintain its elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. While the underlying mechanism is unclear, it is believed that subjecting wheat flour to high-temperature pressure treatment denatures the protein (gluten), resulting in a loss of elasticity in the solid composition and an unfavorable texture.

According to one aspect, the gluten content of edible plants (particularly pulses and cereals) is preferably in the range of 0% to 50% by weight, calculated as wet weight. More specifically, the upper limit of this ratio is typically 50% by weight or less, or 40% by weight or less, or 30% by weight or less, or 20% by weight or less, or 10% by weight or less, or 9% by weight or less, or 8% by weight or less, or 7% by weight or less, or 6% by weight or less, or 5% by weight or less, or 4% by weight or less, or 3% by weight or less, or 2% by weight or less, or 1% by weight or less. It is particularly desirable that gluten is not substantially present (specifically, a content of less than 1 ppm, the lower limit of a commonly used measurement method), or that gluten is not present at all. Meanwhile, the lower limit of this ratio is not particularly limited, but can typically be 0% by weight or 0% by weight or more. This allows the gluten to maintain its elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the mechanism behind this is unclear, it is thought that when gluten is subjected to high-temperature pressure treatment, the gluten denatures, causing the solid composition to lose its elasticity and resulting in an undesirable texture.

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

In this disclosure, the term "localized insoluble dietary fiber-containing portion" of an edible plant refers to the portion of the plant where insoluble dietary fiber is localized. In other words, it refers to a portion of the plant that has a relatively higher insoluble dietary fiber content than the edible portion of the plant. More specifically, the term "localized insoluble dietary fiber-containing portion" of an edible plant refers to a portion of the plant that, in a dry state, has an insoluble dietary fiber content that is, for example, typically 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more the same as the insoluble dietary fiber content of the edible portion of the plant. For example, in beans, the seed coat, which has a relatively higher insoluble dietary fiber content than the edible portion (such as cotyledons), corresponds to a localized insoluble dietary fiber portion. In addition, in millet, the outer skin (bran or rice bran) has a relatively higher insoluble dietary fiber content than the edible portion (endosperm, etc.), and corresponds to the insoluble dietary fiber-containing portion.

Furthermore, the insoluble dietary fiber content in the insoluble dietary fiber-localized portion, calculated on a dry weight basis, is preferably in the range of, for example, more than 8% by weight and less than 50% by weight. More specifically, the lower limit is typically more than 8% by weight, or more than 9% by weight, or more than 10% by weight, or more than 11% by weight, or more than 12% by weight, or more than 13% by weight, or more than 14% by weight, or more than 15% by weight, or more than 16% by weight, or more than 17% by weight, or more than 18% by weight, or more than 19% by weight, or more than 20% by weight. The upper limit is not particularly limited, but can typically be 50% by weight or less, or 40% by weight or less, and particularly 30% by weight or less. Herein, "dry weight equivalent" in the present disclosure refers to the content of each component, etc., calculated using the moisture-free dry mass of the composition or each fraction (in the above case, the dry mass of the insoluble dietary fiber-localized portion) as the denominator and the content of each target component or target substance (in the above case, the dry mass of the insoluble dietary fiber) as the numerator.

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

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

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

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

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

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

In the present invention, the term "miscellaneous grains" generally refers to grains other than the major grains rice, wheat, and barley, and is a concept that includes so-called pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than grass family grains. When using miscellaneous grains as raw materials and/or starch sources for the basic solid composition, the type of miscellaneous grain used is not limited, but examples include one or more types of miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, with grass family grains being more preferred. Specific examples include, but are not limited to, foxtail millet, barley, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. It is particularly preferable to use one or more of oats, amaranth, quinoa, and millet, with oats being particularly preferred as they contain a large amount of soluble dietary fiber. Furthermore, it is preferable that the grains are substantially free of gluten (specifically, a gluten content of less than 10 ppm by mass), and it is even more preferable that they contain no gluten.

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

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

When legumes are used as ingredients and/or starch sources for the basic solid composition, the content of legumes in the solid composition of the present invention is not particularly limited, but is preferably in the range of 1% by weight or more and 100% by weight or less, calculated as wet weight. More specifically, the lower limit is typically 1% by weight or more, and more preferably 3% by weight or more, or 5% by weight or more, or 8% by weight or more, or 10% by weight or more, or 15% by weight or more, or 20% by weight or more, or 25% by weight or more, or 30% by weight or more, or 35% by weight or more, or 40% by weight or more, or 45% by weight or more, or 50% by weight or more, or 55% by weight or more, or 60% by weight or more, or 65% by weight or more, or 70% by weight or more, or 75% by weight or more, or 80% by weight or more, or 85% by weight or more, or 90% by weight or more, or 95% by weight or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by weight or less.

When millet is used as an ingredient and/or starch source for the basic solid composition, the millet content in the solid composition of the present invention is not limited, but is preferably in the range of, for example, 1% to 100% by weight, calculated as wet weight. More specifically, the lower limit is typically 1% by weight or more, with preferred ranges being 3% by weight or more, 5% by weight or more, 8% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, 75% by weight or more, 80% by weight or more, 85% by weight or more, 90% by weight or more, or 95% by weight or more. On the other hand, there is no particular upper limit, but it can usually be set to 100% by mass or less.

The total content of pulses and grains as raw materials and/or starch sources in the basic solid composition is not limited, but is preferably in the range of 1% by mass or more and 100% by mass or less, calculated as wet mass. More specifically, the lower limit is typically 1% by mass or more, and more preferably 3% by mass or more, or 5% by mass or more, or 8% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less.

Furthermore, when edible plants (e.g., beans and/or cereals) are used as raw materials for the basic solid composition, the wet mass equivalent of the edible plants (e.g., beans and/or cereals) can be, for example, in the range of 30% to 100% by mass. More specifically, the lower limit is typically 30% by mass or more, and preferably 40% by mass or more, or 50% by mass or more, or 60% by mass or more, or 70% by mass or more, or 80% by mass or more, or 90% by mass or more, or 100% by mass. There is no particular upper limit, but it can typically be 100% by mass or less.

Furthermore, when edible plants (e.g., beans and/or millet) are used as raw materials for the basal solid composition, it is preferable that the ratio of the starch content and/or protein content derived from the edible plants (e.g., beans and/or millet) to the total starch content and/or total protein content of the basal solid composition be a predetermined value or higher. Specifically, the ratio of the starch content derived from the edible plants (e.g., beans and/or millet) to the total starch content of the basal solid composition can be, for example, in the range of 30% to 100% by mass, calculated on a dry mass basis. More specifically, it is preferably 30% by mass or higher, particularly 40% by mass or higher, or 50% by mass or higher, or 60% by mass or higher, or 70% by mass or higher, or 80% by mass or higher, or 90% by mass or higher, or 100% by mass. There is no particular upper limit, but it can usually be 100% by mass or lower.

Furthermore, the ratio of the protein content derived from edible plants (e.g., pulses and/or cereals) to the total protein content of the basic solid composition can be, for example, in the range of 10% to 100% by mass, calculated on a dry mass basis. More specifically, it is usually 10% by mass or more, preferably 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, or 90% by mass or more, and particularly preferably 100% by mass.

As for starch and protein derived from beans, those derived from peas are particularly preferred, with those derived from yellow peas being most preferred. As for starch and protein derived from miscellaneous grains, those derived from oats are preferred. Furthermore, it is preferable that the total of the starches derived from beans and miscellaneous grains satisfy the above-mentioned specifications, and it is also preferable that the total of the proteins derived from beans and miscellaneous grains satisfy the above-mentioned specifications.

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

・Seasonings, food additives, etc.:
The basic solid composition may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins Examples of the additives include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (for example, glycerin fatty acid ester, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, etc.

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

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

Furthermore, it is preferable that the basic solid composition contain little sodium chloride or no sodium chloride at all. Conventional starch-containing solid compositions for cooking (particularly compositions containing gluten with a network structure) maintain their elasticity by adding sodium chloride, but this can affect taste and pose problems in terms of excessive salt intake. This problem is particularly pronounced in dry compositions (dried udon noodles, dried hiyamugi noodles, etc.), where sodium chloride is typically used in amounts of 3% by mass or more to maintain the elasticity of the composition. In contrast, the compositions of the present invention can be obtained using only trace amounts of sodium chloride or even without the addition of sodium chloride, resulting in compositions of high quality and suppressing loss of elasticity, which is preferable. Furthermore, starch-containing solid compositions for cooking, such as pasta, udon, and bread, which typically derive their adhesiveness and elasticity from the gluten with a network structure and sodium chloride, can also be preferably obtained by applying the present invention to them without adding sodium chloride, resulting in compositions of high quality. Specifically, the sodium chloride content in the compositions of the present invention can be, for example, in the range of 0% to 3% by mass, calculated on a dry mass basis. More specifically, the sodium chloride content is typically 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The sodium chloride content in the dough composition, calculated as wet mass, can be, for example, from 0% by mass to 3% by mass. More specifically, the lower limit is typically 3% by mass or less, preferably 2% by mass or less, or 1% by mass or less, or 0.7% by mass or less, and particularly preferably 0.5% by mass or less. The lower limit of the sodium chloride content in the composition of the present invention is not particularly limited and may be 0% by mass, but may also be 0.05% by mass or more, or 0.10% by mass or more. The solid composition may also satisfy the above-mentioned requirement, particularly in an embodiment in which the solid composition is produced by subjecting the solid composition to high-temperature pressure treatment in a basic seasoning liquid. In the present invention, the method for quantifying sodium chloride in a starch-containing solid composition is, for example, in accordance with the "salt equivalent" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, which involves multiplying the amount of sodium measured using atomic absorption spectrometry by 2.54.

- Method for producing the base solid composition:
The basic solid composition can be produced by any method. The starch-derived edible plants (particularly pulses and/or cereals, preferably their powder) can be mixed with other optional ingredients (other food ingredients, seasonings, food additives, etc.). When mixing the ingredients, a solvent such as water or an aqueous medium can be used in combination, if necessary. The mixing method can also be any; for example, mixing can be performed using a conventional stirring device, or mixing can be performed while kneading using an extruder or the like. When using an extruder, a single-screw extruder or a twin-screw extruder can be used, as described below, or a single-screw extruder and a twin-screw extruder can be used together. In the latter case, it is preferable to use a single-screw extruder and a twin-screw extruder connected in tandem.

Heat treatment may also be carried out before mixing the components of the basic solid composition (for example, at the stage of the edible plants (particularly pulses and/or millet) or edible plant (particularly pulses and/or millet) powder that serve as the raw materials for the basic solid composition), during mixing, or after mixing. The conditions for the heat treatment are not limited, but it is preferable to carry out the heat treatment so as to satisfy the requirements (a) and/or (b) regarding the starch granule structure described above. The heating temperature can be, for example, in the range of 100°C to 200°C, and the treatment time can be, for example, in the range of 0.1 minutes to 2 hours. More specifically, the lower limit of the heating temperature is, for example, 100°C or higher, or 110°C or higher, or 120°C or higher, and the maximum temperature is, for example, 200°C or lower, or 190°C or lower, or 180°C or lower. The lower limit of the treatment time is, for example, 0.1 minute or higher, or 0.2 minute or higher, or 0.3 minute or higher, and for example, 2 hours or less, or 1.5 hours or less, or 1 hour or less. In addition, it is preferable to perform the heat treatment in the presence of a predetermined proportion of water or more. Details will be described later. However, in general, the heating temperature and heating time are approximately interdependent, and the higher the heating temperature, the shorter the heating time, while the longer the heating time, the lower the heating temperature. Therefore, taking into consideration the relationship between the heating temperature and the heating time, the respective values may be set to be within appropriate ranges. Furthermore, when producing the basic solid composition, the above-mentioned heat treatment may be performed in any step, or may be performed across multiple steps. More specifically, the heat treatment may be carried out at the raw material processing stage (for example, the stage at which edible plants (particularly beans and/or cereals) are ground into powder), at the molding stage (for example, in the case of a pasta-shaped basic solid composition, at the extrusion stage using an extruder or other device), or at a post-molding stage (for example, in the case of a pasta-shaped composition, at the drying stage). Alternatively, the heat treatment conditions may be satisfied by combining heat treatments carried out at these multiple stages.

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

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

Specific conditions for kneading are preferably such that the SME (specific mechanical energy) value calculated by the following formula I is equal to or greater than a predetermined value, as this may result in sufficient destruction of the starch granules and allow them to exhibit matrix properties. Specifically, kneading is preferably performed under conditions that result in an SME value of 350 kJ/kg or greater, and more preferably 400 kJ/kg or greater, or 450 kJ/kg or greater, or 500 kJ/kg or greater, or 550 kJ/kg or greater, or 600 kJ/kg or greater, or 700 kJ/kg or greater, and particularly preferably 800 kJ/kg or greater. Furthermore, when using an extruder, the screw rotation speed is preferably greater than 150 rpm, more preferably greater than 200 rpm, and even more preferably greater than 250 rpm.

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

Furthermore, it is even more preferable to carry out the aforementioned kneading at high temperatures, typically 100°C or higher, particularly 110°C or higher, and even more preferably 120°C or higher, since this facilitates destruction of the starch granule structure. Furthermore, when using an extruder for kneading, for example, the aforementioned treatment at high temperatures and high SME values is preferably carried out in a region of typically 3% or more, particularly 5% or more, further 8% or more, 10% or more, 15% or more, and particularly 20% or more of the total barrel length. In particular, the starch granule structure derived from pulses and/or cereals is more robust, making the aforementioned treatment at high temperatures and high SME values particularly useful. Meanwhile, the upper limit of the treatment temperature is typically 200°C or lower. Of these, 190°C or lower, more preferably 180°C or lower, or 170°C or lower, and especially 160°C or lower, is preferred. If the temperature at this stage exceeds the upper limit, for example, when an extruder is used for kneading, there is a risk that the temperature will not be sufficiently reduced when the composition is extruded from the die of the extruder.

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

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

When an extruder (extruder) is used for kneading, there are no restrictions on the type of extruder, but it is preferable to use one that can perform all processes from hydration, intensive kneading (at least an SME value of 350 kJ/kg or more), heating, cooling, and extrusion molding in a single unit. In particular, extruders with a structure that allows hydration of raw materials before heating and pressurization are preferred. Specifically, either single-screw or twin-screw extruders can be used, but from the perspective of achieving intensive kneading to promote the formation of the composition structure of the present invention, twin-screw extruders are preferred over common single-screw extruders. Furthermore, devices generally referred to as single-screw and twin-screw extruders (particularly devices called extruders or twin-screw extruders overseas) include extrusion devices that merely have mixer and kneader functions, but such devices are not preferred because they do not achieve the intensive kneading required to form the composition structure of the present invention. Furthermore, when using a composition raw material having a starch granule structure, in order to ensure that the structure is strong and the starch granule structure is sufficiently destroyed, it is even more preferable to use a significantly larger proportion of the barrel portion having a kneading effect than in an extruder using only a conventional flight screw. Specifically, a flight screw portion ratio of 95% or less to the total barrel length of an extruder is preferred, as this intensively kneads the composition and promotes the formation of the characteristic structure of the composition of the present invention. The flight screw portion is the most commonly shaped barrel portion, also known as a transport element. As its ratio to the total barrel length increases, the ability to extrude the dough composition toward the die increases, but the ability to knead the dough composition and promote its reaction decreases. A flight screw portion ratio of 90% or less is more preferred, and even more preferably 85% or less. When producing expanded products such as puffs using an extruder, the composition must be forcefully extruded under high pressure, which provides an incentive to increase the proportion of the flight screw portion to the total barrel length. Therefore, the proportion of the flight screw portion to the total barrel length is typically 95% to 100% (even when kneading at a high SME value). Furthermore, 5% or more of the entire barrel length can be made into a barrel portion having a kneading effect, more preferably 7% or more, even more preferably 10% or more, and even more preferably 12% or more.

The wet basis moisture content of the base solid composition is as described above. According to one embodiment, after mixing the components of the base solid composition and, optionally, after heat treatment, the resulting base solid composition may be dried. When such a dried form of the base solid composition (e.g., dried noodles) is produced, the wet basis moisture content may be less than 30% by mass, or less than 25% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass. Alternatively, without carrying out a drying step for such a base solid composition, it may be used in a subsequent stage as a wet basis solid composition (e.g., semi-fresh noodles or fresh noodles) with a relatively high moisture content that satisfies the above wet basis moisture content. For example, the lower limit of the wet basis moisture content in this case may be 30% by mass or more, or 32% by mass or more, or 34% by mass or more.

<Step (iii): Preparation of a solid composition by immersing the base solid composition in an aqueous medium>
In this step (iii), the basic solid composition of step (ii) is immersed in the aqueous medium of step (i) to form a solid composition. By immersing the basic solid composition in an aqueous medium, the solid food composition obtained after the high-temperature pressure treatment in step (iv) can maintain its elasticity and a favorable texture even when immersed in an aqueous medium and then subjected to high-temperature pressure treatment. Furthermore, the unpleasant taste of edible plants (e.g., beans and/or grains) is suppressed, making it possible to obtain an excellent solid food composition with a clean taste. Although the mechanism behind this is unclear, by performing the high-temperature pressure treatment in step (iv) after the aqueous medium has penetrated the basic solid composition through the immersion treatment in step (iii), it is possible to incorporate a large amount of water into the solid composition without destroying the tissue structure of the solid composition, thereby maintaining the elasticity of the solid composition and improving its texture. Furthermore, it is believed that the inclusion of a large amount of water in the solid composition suppresses the unpleasant taste of edible plants (e.g., beans and/or cereals) in the solid composition, resulting in a composition with a clean taste. Furthermore, it is believed that by appropriately performing rapid cooling after step (iv), the water and other components contained in the solid composition are fixed in the starch as the starch retrogrades, making it easier to achieve the effects of the present invention.

In this specification, the term "solid composition" refers to a composition obtained by immersing a base solid composition in an aqueous medium. Because the base solid composition absorbs water when immersed in an aqueous medium, the wet mass moisture content of the solid composition increases compared to the wet mass moisture content of the base solid composition. Specifically, the difference in wet mass moisture content between the base solid composition and the solid composition is not limited, but is preferably 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. The upper limit is not particularly limited, but may be 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

In step (iii), the average immersion temperature of the solid composition during the immersion treatment is preferably within a predetermined range. This may result in the effect of fixing the components inside the solid composition during immersion. On the other hand, if the average immersion temperature in step (iii) exceeds the upper limit (e.g., when a boiled solid composition is used in step (iv)), the cooked odor may be more pronounced, and the desirable taste of the composition may be lost. More specifically, the upper limit of the average immersion temperature of the composition in step (iii) can be less than 100°C, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, or 75°C or less, or 70°C or less, or 65°C or less, or 60°C or less, or 55°C or less, or 50°C or less. The lower limit is not particularly limited, but can usually be 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more. The average immersion temperature in the present invention refers to the arithmetic mean temperature when the base solid composition is immersed in the aqueous medium in step (i), and can be calculated by measuring the composition temperature during the immersion time at finite, equal intervals (for example, 1-minute intervals). The immersion time in the present invention begins when the base solid composition comes into contact with the aqueous medium and ends when the aqueous medium is removed or pressurized by the high-temperature pressurization treatment in step (iv). In other words, immersion refers to the state in which the base solid composition and the aqueous medium are in contact under unpressurized conditions, i.e., under conditions where no pressure other than atmospheric pressure is applied.

In step (iii), the immersion time can typically be in the range of 0.05 to 20 hours. More specifically, the lower limit of the time can be adjusted to typically 0.05 hours or more, particularly 0.1 hours or more, or 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of the time is not particularly limited, but can be, for example, typically 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less. In particular, it is preferable that the immersion time, when the wet-basis moisture content of the solid composition is less than 60% by mass and the average immersion temperature is in the range of 0°C to less than 100°C, satisfy the above-mentioned time specification (0.05 to 20 hours).

During the immersion treatment in step (iii), if the wet basis moisture content of the immersed composition is less than 60% by mass, it is preferable to leave the immersed composition in a temperature range of 10°C or less for a predetermined period of time or more. Specifically, the lower limit of the time for which the immersed composition remains in a temperature range of 10°C or less is typically 10 minutes or more, 20 minutes or more, or 30 minutes or more. This may have the effect of fixing the components inside the solid composition. On the other hand, the upper limit is not particularly limited, but can typically be set to 10 hours or less, or 5 hours or less, for example.

In step (iii), the immersion conditions when the wet basis moisture content of the solid composition is 16% by mass or more but less than 60% by mass preferably satisfy the above-mentioned temperature specification (0°C or more but less than 100°C) and/or time specification (0.05 hours or more but less than 20 hours). That is, when the wet basis moisture content of the solid composition is 20% by mass or more but less than 60% by mass, the upper limit of the immersion temperature can be less than 100°C, or 95°C or less, or 90°C or less, or 85°C or less, or 80°C or less, or 75°C or less, or 70°C or less, or 65°C or less, or 60°C or less, or 55°C or less, or 50°C or less. The lower limit is not particularly limited, but can usually be 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more. Furthermore, when the wet basis moisture content of the solid composition is 20% by mass or more but less than 60% by mass, the lower limit of the immersion time can be adjusted to typically 0.05 hours or more, particularly 0.1 hours or more, or 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of this time is not particularly limited, but can be, for example, typically 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less.

In step (iii), it is preferable to adjust the salt concentration of the solid composition after the immersion treatment to a certain percentage or less in wet mass equivalent. This may improve the taste after the high-temperature pressure treatment in step (iv). Specifically, the salt concentration of the solid composition after the immersion treatment can be, for example, in the range of 0% to 5.0% by mass. More specifically, the upper limit can be 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but can usually be 0% by mass or more, or 0.001% by mass or more, or 0.01% by mass or more.

In step (iii), it is preferable to adjust the difference in salt concentration of the solid composition before and after the immersion treatment to a certain percentage or less in wet mass equivalent. This may maintain the elasticity of the solid composition after the high-temperature pressure treatment in step (iv), resulting in a preferable texture. Specifically, the difference in salt concentration of the solid composition before and after the immersion treatment can be, for example, in the range of 0% to 5.0% by mass. More specifically, the upper limit can be, for example, 5.0% by mass or less, or 4.0% by mass or less, or 3.0% by mass or less. The lower limit is not particularly limited, but can be, for example, 0% by mass or more, or 0.001% by mass or more, or 0.01% by mass or more.

In step (iii), the wet basis moisture content of the solid composition after the immersion treatment may satisfy a predetermined range. Specifically, the wet basis moisture content of the solid composition after the immersion treatment may be in the range of 16% by mass or more and 85% by mass or less. More specifically, the lower limit can be, for example, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, or 24% by mass or more. Meanwhile, the upper limit can be, for example, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

<Step (iv): High-temperature pressure treatment of solid composition>
In this step, the solid composition immersed in an aqueous medium in step (iii) is treated under predetermined temperature and pressure conditions until the following conditions (7) and/or (8) are satisfied. This allows for the production of an excellent solid food composition that maintains its elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment, while suppressing the unpleasant flavors of edible plants (e.g., beans and/or grains) and exhibiting a clean taste. While the mechanism behind this is unclear, the immersion treatment in step (iii) allows the basic solid composition to be infiltrated with an aqueous medium, and then the high-temperature pressure treatment in step (iv) allows for the incorporation of a large amount of water into the solid composition without destroying the solid composition's structure, thereby maintaining the elasticity of the solid composition and improving its texture. Furthermore, the incorporation of a large amount of water into the solid composition is thought to suppress the unpleasant flavors of edible plants (e.g., beans and/or grains) in the solid composition, resulting in a composition with a clean taste.

・High temperature and pressure treatment conditions:
Specifically, the temperature conditions for the high-temperature pressure treatment in step (iv) typically have a lower limit of 100°C or higher, and although not limited to an upper limit, can be, for example, 200°C or lower. This allows a large amount of moisture to be introduced into the solid composition during the high-temperature pressure treatment, maintaining elasticity and a favorable texture, while suppressing the unpleasant flavors of edible plants (e.g., beans and/or grains), resulting in an excellent solid food composition with a clean taste. Specifically, although not limited to a lower limit, the temperature around the composition in step (iv) can typically be 100°C or higher, 105°C or higher, 110°C or higher, 115°C or higher, or 120°C or higher. Although not limited to an upper limit, the temperature can typically be 200°C or lower, 190°C or lower, 180°C or lower, 170°C or lower, 160°C or lower, or 150°C or lower. The temperature around the composition in the high-temperature pressure treatment of the present invention refers to the maximum temperature that can be reached under pressurized conditions, i.e., under pressurized conditions relative to atmospheric pressure, when the solid composition is subjected to the high-temperature pressure treatment in step (iv). For convenience, it can refer to the maximum atmospheric temperature that can be reached under conditions in which additional pressure is applied in addition to atmospheric pressure in the apparatus in which the high-temperature pressure treatment is performed, or the maximum temperature of the mist sprayed into the apparatus under conditions in which additional pressure is applied in addition to atmospheric pressure.

The pressure conditions for the high-temperature pressure treatment in step (iv) are a pressure to be applied in addition to atmospheric pressure, with a lower limit typically of 0.1 MPa or more and an upper limit, but not limited, that can be set to, for example, 0.3 MPa or less. This allows a large amount of moisture to be introduced into the solid composition during the high-temperature pressure treatment, maintaining elasticity and a favorable texture, while suppressing the unpleasant flavors of edible plants (e.g., beans and/or grains), resulting in an excellent solid food composition with a clean taste. Specifically, the lower limit of the pressure conditions relative to the atmospheric pressure around the composition in step (iv) is not limited, but can typically be set to 0.1 MPa or more, or 0.12 MPa or more, or 0.15 MPa or more, or 0.18 MPa or more, or 0.2 MPa or more. The upper limit is not particularly limited, but can typically be set to 0.3 MPa or less, or 0.28 MPa or less, or 0.25 MPa or less. In the present invention, the pressurized conditions relative to the atmospheric pressure around the composition refer to the highest pressure achieved among the pressures applied in addition to atmospheric pressure when the solid composition is subjected to high-temperature pressure treatment in step (iv). For convenience, this can refer to the pressure conditions applied in addition to atmospheric pressure within the apparatus in which the high-temperature pressure treatment is carried out.

The time for the high-temperature pressure treatment in step (iv) is not particularly limited, but can typically be in the range of 0.1 to 5 hours. More specifically, the lower limit of the time is typically 0.1 hour or more, particularly 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of the time is not particularly limited, but can typically be 5 hours or less, or 4 hours or less, or 3 hours or less, or 2 hours or less, for example.

During the high-temperature pressure treatment in step (iv), it is preferable that the average temperature at which the wet basis moisture content of the solid composition is 50% by mass or more is 80°C or higher. Specifically, in step (iv), the wet basis moisture content of the solid composition is, for example, typically 50% by mass or more, or 51% by mass or more, or 52% by mass or more, or 53% by mass or more, or 54% by mass or more, or 55% by mass or more, or 56% by mass or more, or 57% by mass or more, or 58% by mass or more, or 59% by mass or more, or 60% by mass or more, or 61% by mass or more, or 62% by mass or more, or 63% by mass or more, or 64% by mass or more, or 65% by mass or more, or 66% by mass or more, or 67% by mass or more, or 68% by mass or more, or 69% by mass or more, or 70% by mass or more. The upper limit is not limited, but for example, the average temperature during high-temperature pressure treatment in a state where the content is usually 300% by mass or less, or 250% by mass or less, or 200% by mass or less is, for example, 80°C or more, or 83°C or more, or 85°C or more, or 88°C or more, or 90°C or more, or 91°C or more, or 92°C or more, or 93°C or more, or 94°C or more, or 95°C or more, and the upper limit is not limited, but can be, for example, usually 200°C or less, or 190°C or less, or 180°C or less, or 170°C or less, or 160°C or less, or 150°C or less. Furthermore, the lower limit of the high-temperature pressure treatment time when the wet basis moisture content of the solid composition is 50% by mass or more is typically 0.1 hours or more, more preferably 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, and particularly preferably 1.0 hour or more. The upper limit of this time is not particularly limited, but can be, for example, typically 5 hours or less, or 4 hours or less, or 3 hours or less, or 2 hours or less.

The high-temperature pressure treatment in step (iv) preferably involves passing through a temperature zone where the ambient temperature of the composition under pressure is 115°C or higher for 15 minutes or more. Specifically, in step (iv), the ambient temperature of the solid composition under pressure is, for example, typically 115°C or higher, or 116°C or higher, or 117°C or higher, or 118°C or higher, or 119°C or higher, or 120°C or higher. While the upper limit is not limited, the treatment time at a temperature of, for example, typically 200°C or lower, or 190°C or lower, or 180°C or lower, or 170°C or lower, or 160°C or lower, or 150°C or lower is, for example, typically 15 minutes or more, or 16 minutes or more, or 17 minutes or more, or 18 minutes or more, or 19 minutes or more, or 20 minutes or more. While the upper limit is not limited, the treatment time can be, for example, typically 60 minutes or less, or 50 minutes or less, or 40 minutes or less.

・Retort processing:
The high-temperature pressure treatment in step (iv) may be, but is not limited to, a retort treatment. Here, "retort" refers to a pressure-heating oven, and "retort treatment" refers to placing a food packaged in a pressure- and heat-resistant container (retort container) in a pressure- and heat-resistant oven and sterilizing it with steam or pressurized hot water at 100°C or higher. When retort treatment is performed as the high-temperature pressure treatment in step (iv), the solid composition immersed in the aqueous medium in step (iii) may be placed in a pressure- and heat-resistant container (retort container), sealed, placed in a pressure- and heat-resistant oven, and treated under predetermined temperature and pressure conditions until the following (7) and/or (8) are satisfied.

Wet mass equivalent mass ratio of the solid composition before and after high-temperature pressure treatment (condition (7)):
Condition (7) in step (iv) is a condition that the mass ratio of the solid composition before and after the high-temperature pressure treatment in step (iv) ((mass of the solid composition after step (iv)) / (mass of the solid composition before step (iv))) in terms of wet mass is 200% or more and 1500% or less. Specifically, the lower limit is not particularly limited, but can be, for example, 200% or more, 250% or more, 300% or more, 350% or more, or 400% or more. The upper limit is not particularly limited, but can be, for example, 1500% or less, 1450% or less, 1400% or less, 1350% or less, or 1300% or less. This makes it possible to obtain an excellent solid food composition that suppresses the unpleasant flavors of edible plants (e.g., beans and/or millet) and exhibits a clean taste, even when subjected to high-temperature pressure treatment. Although the principle behind this is unclear, by performing the immersion treatment in step (iii) so that the aqueous medium is permeated into the basic solid composition, and then performing the high-temperature pressurization treatment in step (iv), it is possible to incorporate a large amount of water into the solid composition without destroying the tissue structure of the solid composition, and it is thought that this reduces the unpleasant flavors derived from edible plants (e.g., beans and/or millet) in the solid composition, resulting in a composition with a clean taste.

Stress characteristics measured by a texture analyzer (conditions (8) and (9)):
The solid composition after the high-temperature pressure treatment in step (iv) satisfies at least the following condition (8) when the stress is measured using a texture analyzer according to the following [Method 1]. Furthermore, it is preferable that the solid composition after the high-temperature pressure treatment also satisfies the following condition (9).
[Method 1]
Using a texture analyzer, a disk-shaped plunger is pressed against the surface of a composition at a product temperature of 20°C at a descending speed of 0.5 mm/sec to a predetermined strain rate, and the stress (kN/ ^m2 ) is continuously measured at 0.1 second intervals, and the maximum stress (N/ ^m2 ) obtained until the predetermined strain rate is reached is determined.

In the present invention, the term "stress" refers to the stress value applied to a descending disc-shaped plunger when measuring stress using a texture analyzer (Yamaden Co., Ltd., RE2-3305S), in which the composition is placed so as to maximize its contact area with the stage, i.e., imagining an imaginary rectangular parallelepiped inscribed with the composition, with the long side of the rectangular parallelepiped having the largest area in contact with the stage. More specifically, using the texture analyzer, a disc-shaped plunger of a size that does not allow the composition to protrude from the stage is pressed against the surface of the composition at a product temperature of 20°C to a strain rate of 100% (or 90%) at a descending rate of 0.5 mm/sec. The projected area of the composition on the stage when observed vertically from above is defined as the contact area, and the stress per unit contact area (kN/m ² ) is continuously measured at 0.1-second intervals to determine the stress at each strain rate. The maximum stress at a strain rate of 60% is determined as the maximum value of the stress obtained by the same method as described above. The same applies to the maximum stress at a strain rate of 80%. Each composition is measured 10 times using the above method, and the arithmetic mean value can be used as the measured value for each composition.

Condition (8) in step (iv) is that the _P60 / _P80 of the solid composition after the high-temperature pressure treatment in step (iv) is greater than 5%. Here, _P60 refers to the maximum stress (N/ ^m2 ) at a strain rate of 60% measured by the above-mentioned [Method 1], and _P80 refers to the maximum stress (N/ ^m2 ) at a strain rate of 80% measured by the above-mentioned [Method 1]. Specifically, the _P60 / _P80 of the solid food composition after the high-temperature pressure treatment in step (iv) can be, for example, greater than 5%, and its upper limit is not particularly limited, but can be, for example, 100%. Specifically, its lower limit is not limited, but can be, for example, greater than 5%, or greater than 6%, or greater than 7%, or greater than 8%, or greater than 9%, or greater than 10%. Furthermore, its upper limit is not limited, but can usually be 100%, or 100% or less, or 90% or less. If the composition has elasticity and maintains a favorable texture, stress is detected at a low strain rate, and the difference in stress value tends to be small between strain rates of 60% and 80%. This makes it possible to maintain elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the mechanism behind this is unclear, by performing the high-temperature pressure treatment in step (iv) after the aqueous medium has permeated the basic solid composition through the immersion treatment in step (iii), it is possible to incorporate a large amount of water into the solid composition without destroying the texture of the solid composition, thereby maintaining the elasticity of the solid composition and improving the texture.

It is preferable that the solid composition after the high-temperature pressure treatment in step (iv) further satisfies the following condition (9). Condition (9) is that the _P90 / _Pmax of the solid composition is 90% or less. Here, _P90 refers to the maximum stress (N/ ^m2 ) at a strain rate of 90% measured by the above-mentioned [Method 1], and _Pmax refers to the maximum stress (N/ ^m2 ) measured by the above-mentioned [Method 1]. Specifically, the _P90 / _Pmax of the solid food composition after the high-temperature pressure treatment in step (iv) can be, for example, 90% or less, and the lower limit is not particularly limited, but can be, for example, 1% or more. Specifically, the upper limit is not particularly limited, but can be, for example, 90% or less, or 85% or less, or 80% or less, or 75% or less, or 70% or less. The lower limit is not limited, but can typically be 1% or more, 5% or more, or 10% or more. This is preferable because it results in less stickiness and a crisp texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. It is also preferable because it suppresses adhesion between components of the composition. Although the mechanism behind this is unclear, by performing the high-temperature pressure treatment in step (iv) after the aqueous medium has penetrated the basic solid composition through the immersion treatment in step (iii), it is possible to incorporate a large amount of moisture into the solid composition without destroying the structure of the solid composition, and it is thought that this effect is achieved by accelerating starch retrogradation. Typically, if the composition is highly viscous, the stress applied to the plunger increases as the plunger descends. In other words, the stress value also increases as the strain rate approaches 100%. At this time, P ₉₀ /P _max approaches 100%. On the other hand, in the case of a composition having a low viscosity and a crisp texture as in the present invention, the composition collapses at some stage (for example, at a strain rate of 70%) when the plunger is lowered, and the stress applied to the plunger decreases. For example, if the composition collapses at a strain rate of 70%, the stress at a strain rate of 70% will be the maximum stress. In this case, _P90 / _Pmax will be a value smaller than 100%.

Changes in various physical properties of the composition before and after immersion treatment and/or high-temperature pressure treatment:
It is preferable that the rate of decrease in the starch gelatinization degree of the composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) (i.e., the rate of decrease defined as "{(starch gelatinization degree of the basic solid composition before step (iii)) - (starch gelatinization degree of the solid food composition after step (iv))}/(starch gelatinization degree of the basic solid composition before step (iii))") is a certain value or more. This is preferable because it suppresses deterioration in the quality of the solid composition after the high-temperature pressure treatment, and results in less stickiness and a crisper texture. It is also preferable because it suppresses adhesion of components of the composition to each other. Specifically, the rate of decrease in the starch gelatinization degree can be, for example, in the range of 2% or more and 50% or less. More specifically, the lower limit can be, for example, 2% or more, 3% or more, or 4% or more. On the other hand, the upper limit can be, for example, 60% or less, 55% or less, or 50% or less.

Furthermore, it is further preferable that the rate of decrease in the starch gelatinization degree of the composition before and after the high-temperature pressure treatment in step (iv) (i.e., the rate of decrease defined as "{(starch gelatinization degree of the solid composition before step (iv)) - (starch gelatinization degree of the solid food composition after step (iv))}/(starch gelatinization degree of the solid composition before step (iv))") be a certain value or more. This is preferable because it suppresses deterioration in the quality of the solid composition after the high-temperature pressure treatment, resulting in less stickiness and a crisper texture. It is also preferable because it suppresses adhesion of components of the composition to each other. Specifically, this rate of decrease in the starch gelatinization degree can be, for example, in the range of 2% or more and 60% or less. More specifically, the lower limit can be, for example, 2% or more, 3% or more, or 4% or more. On the other hand, the upper limit can be, for example, 60% or less, 55% or less, or 50% or less.

It is preferable that the rate of increase in the crystallinity of the composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) (i.e., the rate of increase defined as "{(crystallinity of the solid food composition after step (iv)) - (crystallinity of the basic solid composition before step (iii))}/(crystallinity of the solid food composition after step (iv))") is a certain value or more. This is preferable because it prevents deterioration in the quality of the solid composition after the high-temperature pressure treatment, reduces stickiness, and provides a crisp texture. It is also preferable because it prevents the composition from sticking together. Specifically, this rate of increase in crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more. On the other hand, the upper limit can be, for example, 100% or less, or 98% or less.

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

Specifically, the wire thickness and mesh spacing of the mesh-on are determined by the values specified in U.S.A. Standard Testing Sieves ASTM Specifications E 11-04 (for example, 325 mesh corresponds to "No. 325" specified under "Alternative" in the Nominal Dimensions, Permissible Variation for Wire Cloth of Standard Testing Sieves (U.S.A.) Standard Series, and 500 mesh corresponds to "No. 500"), or values equivalent thereto. 100 g of a sample (at 20°C) containing the powdered composition to be measured is spread evenly on sieves stacked on top of each other in order of mesh size, from largest to smallest, and the size can be measured by vibrating the sieves with a load that does not change the composition size until the fractional mass on each sieve becomes constant.

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

(Incidence side optical system conditions)
Radiation source: CuKα (λ=1.54186 Å), output: 40 kV, 15 mA
Divergence angle: 0.1 deg
Irradiation system: 50μmφ
Incident angle (ω): 3deg
Step width: 0.0100 deg
Measurement range: 5° to 30°
(Receiving side optical system conditions)
Detector: D/teX Ultra2
Divergence slit angle: 1.25 deg
Light receiving solar: Solar slit 2.5°

It is preferable that the rate of increase in the crystallinity of the composition before and after the high-temperature pressure treatment in step (iv) (i.e., the rate of increase defined as "{(crystallinity of the solid food composition after step (iv)) - (crystallinity of the basic solid composition before step (iv))}/(crystallinity of the solid food composition after step (iv))") is a certain value or more. This is preferable because it prevents deterioration in the quality of the solid composition after the high-temperature pressure treatment, and results in less stickiness and a crisper texture. It is also preferable because it prevents the composition from sticking together. Specifically, this rate of increase in crystallinity can be, for example, in the range of 2% or more and 100% or less. More specifically, the lower limit can be, for example, 2% or more, or 3% or more, or 4% or more, or 5% or more, or 10% or more, or 15% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% or more, or 95% or more. On the other hand, the upper limit can be, for example, 100% or less, or 98% or less.

・Various compositions and properties of the composition after high-temperature pressure treatment:
In step (iv), the wet basis moisture content of the solid food composition after the high-temperature pressure treatment may be within a predetermined range. Specifically, the wet basis moisture content of the solid food composition after the high-temperature pressure treatment may be, for example, 50% by mass or more, and the upper limit is not particularly limited, but may be, for example, 200% by mass or less. More specifically, the lower limit may be, for example, 50% by mass or more, 53% by mass or more, 55% by mass or more, 58% by mass or more, 60% by mass or more, 63% by mass or more, 65% by mass or more, 68% by mass or more, or 70% by mass or more. Meanwhile, the upper limit is not particularly limited, but may be, for example, 200% by mass or less, 180% by mass or less, or 150% by mass or less. Furthermore, even when part or all of step (iii) and part or all of step (iv) are performed in parallel as described above, it is preferable that the wet basis moisture content of the solid composition after the high-temperature pressure treatment satisfy the above-mentioned requirement.

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

In step (iv), the total content of edible plants (particularly pulses and cereals) in the solid food composition after high-temperature pressure treatment is not particularly limited, but is preferably in the range of 10% by mass or more and 100% by mass or less, calculated on a dry mass basis. More specifically, the lower limit is typically 10% by mass or more, more preferably 12% by mass or more, or 15% by mass or more, or 18% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, or 65% by mass or more, or 70% by mass or more, or 75% by mass or more, or 80% by mass or more, or 85% by mass or more, or 90% by mass or more, or 95% by mass or more. On the other hand, the upper limit is not particularly limited, but can typically be 100% by mass or less. Alternatively, the basic solid composition may be in an embodiment that satisfies the above-mentioned specifications, or the proportion of edible plants other than major grains (particularly wheat) may be in an embodiment that satisfies the above-mentioned specifications, or the proportion of edible plants other than gluten-containing foods (particularly wheat) may be in an embodiment that satisfies the above-mentioned specifications.

Amount of aroma components in the composition after high-temperature pressure treatment:
After the high-temperature pressure treatment in step (iv), the solid composition preferably contains 2-pentyl furan in an amount of 1 ppb by mass or more, calculated as a wet mass. Specifically, by including a predetermined amount of 2-pentyl furan in the solid composition, a composition with a favorable taste and suppressed stuffy odor is obtained, which is preferable. Specifically, the lower limit is not particularly limited, but can be, for example, 1.0 ppb by mass or more, or 1.5 ppb by mass or more, or 2.0 ppb by mass or more, or 2.5 ppb by mass or more, or 3.0 ppb by mass or more, or 3.5 ppb by mass or more, or 4.0 ppb by mass or more, or 4.5 ppb by mass or more, or 5.0 ppb by mass or more. Furthermore, since the 2-pentyl furan concentration is too high, its aroma may be too pronounced. Therefore, the upper limit is not particularly limited, but may be, for example, 50 ppm by mass or less, 47 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 15 ppm by mass or less, 10 ppm by mass or less, 5 ppm by mass or less, 3 ppm by mass or less, 2 ppm by mass or less, 1.2 ppm by mass or less, 0.5 ppm by mass or less, or 0.2 ppm by mass or less, calculated on a wet mass basis. This is preferable because it results in a composition with a favorable flavor and suppressed stuffy odor. Although the mechanism behind this is unclear, it is thought that high-temperature treatment under specified pressurized conditions rapidly migrates moisture into the solid composition, and the 2-pentyl furan also migrates, and as the starch in the composition retrogrades, the 2-pentyl furan is fixed within the starch, resulting in a composition with a favorable taste and suppressed stuffy odor.

After the high-temperature pressure treatment of step (iv), it is preferable that the solid composition further satisfies the following: That is, when the solid composition is measured by one-dimensional GC/MS analysis, the ratio of the peak area derived from nonanal, where m/z = 82, 95, and 98 are both detected at retention times of 15 to 19 minutes, to the peak area derived from 2-pentylfuran, where m/z = 81, 82, and 138.1 are both detected at retention times of 10 to 14 minutes (nonanal peak area/2-pentylfuran peak area) is preferably less than 100. Specifically, it is preferable that the ratio of the nonanal peak area to the 2-pentylfuran peak area of the solid composition (nonanal peak area/2-pentylfuran peak area) is, for example, in the range of 0 or more and less than 100. More specifically, the upper limit of this ratio can typically be less than 100, or less than 90, or less than 80, or less than 70, or less than 60, or less than 50, or less than 40, or less than 30, or less than 20, or less than 10, or less than 9, or less than 8, or less than 7, or less than 6, or less than 5, or less than 4, or less than 3, or less than 2, or less than 1. On the other hand, the lower limit of this ratio is not particularly limited, but can typically be set to 0 or 0 or greater. This is preferred because it results in a composition with a pleasant flavor and suppressed stuffy odor, even when immersed in an aqueous medium and subjected to high-temperature pressure treatment.

<Step ( v ): Rapid Cooling Treatment>
The present invention may further include a step ( v ) of rapidly cooling the composition after step (iv). This is preferable because the solid composition containing a large amount of moisture and aroma components (e.g., 2-pentyl furan) in step (iv) has aroma components, such as 2-pentyl furan, fixed in the starch as the starch retrogrades, resulting in a composition with a favorable taste and a suppressed stuffy odor. Specifically, the rapid cooling conditions in step (v) typically have a lower limit of 1°C/min or more, and an upper limit, although not limited, that can be, for example, 20°C/min or less. More specifically, the lower limit of the rapid cooling treatment in step (v) is typically, but not limited, to 1°C/min or more, or 2°C/min or more, or 3°C/min or more, or 4°C/min or more, or 5°C/min or more, or 6°C/min or more. The upper limit, although not particularly limited, can typically be 20°C/min or less, or 19°C/min or less. The rapid cooling in the present invention can be carried out by irradiating the inside of the high-temperature pressurized treatment apparatus with cooling water or cooling mist, by cooling with a fan, or by using both methods in combination.

II. Solid Food Compositions
·overview:
The solid composition of the present invention contains starch derived from an edible plant (particularly, pulses and/or millet). That is, the solid composition of the present invention contains starch derived from an edible plant (particularly, at least one or both of starch derived from pulses and starch derived from millet).

One aspect of the present invention provides a solid food composition that contains starch derived from edible plants (particularly pulses and/or millet) and satisfies the specified characteristics described below. Furthermore, a solid food composition obtained by the manufacturing method of the present invention, described below, also contains starch derived from edible plants (particularly pulses and/or millet) and preferably satisfies the specified characteristics described below. In the following description, such solid food compositions that contain starch derived from edible plants (particularly pulses and/or millet) and satisfy the specified characteristics described below, and solid food compositions produced by the manufacturing method of the present invention and preferably satisfy the specified characteristics described below, are collectively referred to as the "solid food composition of the present invention," as appropriate. Therefore, the solid food composition of the present invention is not necessarily limited to the solid food composition obtained by the manufacturing method of the present invention, described below.

The details of the composition and physical properties of the solid food composition of the present invention are largely the same as those of its precursor, the basic solid composition. Therefore, the following explanation will focus primarily on the differences between the two.

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

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

Examples of pasta include long pasta and short pasta.

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

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

The shape of the solid food composition of the present invention can be adjusted by molding its precursor, the basic solid composition, into the desired shape.

Dietary fiber content of the solid food composition of the present invention: The wet mass equivalent of the dietary fiber content of the solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit is typically 0.5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 3.0% by mass or more. It is preferably 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, or 9.0% by mass or more, and particularly preferably 10% by mass or more. The upper limit is not particularly limited, but can be, for example, 40% by mass or less, or 30% by mass or less.

It is also preferable that the above-mentioned dietary fiber regulations also be satisfied for soluble dietary fiber and/or insoluble dietary fiber. That is, the wet mass equivalent ratio of soluble dietary fiber and/or insoluble dietary fiber in the solid food composition of the present invention can be, for example, typically in the range of 0.5% to 40% by mass. More specifically, the lower limit is typically 0.5% by mass or more, preferably 0.7% by mass or more, or 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, and particularly preferably 5.0% by mass or more. There is no particular upper limit, but it can be, for example, typically 40% by mass or less, or 30% by mass or less.

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

Starch Content of Solid Food Composition: The starch content of the solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit, calculated on a wet mass basis, is typically 1.0% by mass or more, and the upper limit is not limited, but can be, for example, 80% by mass or less. More specifically, the lower limit is typically 1.0% by mass or more. Preferably, the starch content is 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 7.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more. The upper limit is not particularly limited, but can be, for example, 80% by mass or less, 75% by mass or less, or 70% by mass or less. It is also preferred that starch derived from edible plants (particularly pulses and/or cereals) satisfy the above-mentioned requirements.

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

Protein Content of Solid Food Composition: The protein content of the solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the lower limit, calculated on a wet mass basis, is typically 0.5% by mass or more, and the upper limit is not limited, but can be, for example, 40% by mass or less. More specifically, the lower limit is typically 0.5% by mass or more. Among these, the protein content is preferably 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 can be, for example, usually 40% by mass or less, or 30% by mass or less. Furthermore, it is preferable that proteins derived from edible plants (particularly pulses and/or cereals) satisfy the above-mentioned requirement.

Other details regarding the protein in the solid food composition of the present invention are the same as other details regarding the protein in its precursor base solid composition.

The wet basis moisture content of the solid food composition of the present invention is higher than that of its precursor, the base solid composition. Specifically, the wet basis moisture content of the solid food composition can be, for example, 50% by mass or more, with no particular upper limit, but can be, for example, 200% by mass or less. More specifically, the lower limit can be, for example, 50% by mass or more, 53% by mass or more, 55% by mass or more, 58% by mass or more, 60% by mass or more, 63% by mass or more, 65% by mass or more, 68% by mass or more, or 70% by mass or more. On the other hand, the upper limit can be, for example, 200% by mass or less, 180% by mass or less, or 150% by mass or less, but is not particularly limited.

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

Starch Gelatinization Degree of the Solid Food Composition: The starch gelatinization degree of the solid food composition of the present invention is lower than that of its precursor, the base solid composition. Specifically, the upper limit of the starch gelatinization degree of the solid food composition of the present invention is typically 88% by mass or less, and the lower limit is not limited, but can be, for example, 30% by mass or more. More specifically, the upper limit is preferably 88% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, or 70% by mass or less. On the other hand, the lower limit is not limited, but is preferably, for example, 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more.

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

Starch granule structure of solid food composition:
The starch granule structure of the solid food composition of the present invention is the same as that of its precursor, the basic solid composition. Specifically, the solid food composition of the present invention preferably satisfies the following requirements (a) and/or (b) regarding the starch granule structure:
(a) When a 6% suspension of the ground composition is observed, the number of starch granule structures observed is 300 granules/ ^mm2 or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer (RVA), the gelatinization peak temperature is less than 120°C.

Regarding requirement (a), the number of starch granule structures observed under the above conditions in the solid food composition of the present invention can be, for example, in the ^range of 0 to 300 per mm2. More specifically, the number of starch granule structures in the composition of the present invention is usually 300 per ^{mm2 or} less, particularly preferably 250 per mm2 ^or less, or 200 per mm2 ^or less, or 150 per mm2 ^or less, or 100 per mm2 ^or less, or 50 per mm2 or ^less , or 30 per mm2 ^or less, or 10 per mm2 ^{or less} , and particularly preferably 0 per ^mm2 .

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

When the stress of the solid food composition of the present invention is measured using a texture analyzer according to the above-mentioned [Method 1], the ratio _P60 /P80 of the maximum stress _P60 (N/ ^m2 ) at a strain rate of 60% to the maximum stress _P80 (N/ ^m2 ) at a strain rate of ₈₀ % is typically greater than 5%. Specifically, the _P60 / _P80 ratio of the solid food composition can be, for example, greater than 5%, with no particular upper limit, but it can be, for example, 100%. Specifically, the lower limit is not particularly limited, but it can be, for example, greater than 5%, or greater than 6%, or greater than 7%, or greater than 8%, or greater than 9%, or greater than 10%. The upper limit is not particularly limited, but it can typically be 100%, or 100% or less, or 90% or less. For a composition that has elasticity and maintains a desirable texture, stress is detected at a low strain rate, and the difference in stress between strain rates of 60% and 80% tends to be small. This allows the solid composition to maintain its elasticity and a favorable texture even when immersed in an aqueous medium and subjected to high-temperature pressure treatment. Although the mechanism behind this is unclear, it is believed that by performing high-temperature pressure treatment in step (iv) after the aqueous medium has permeated the basic solid composition through the immersion treatment in step (iii), it becomes possible to incorporate a large amount of water into the solid composition without destroying the texture of the solid composition, thereby maintaining the elasticity of the solid composition and providing a favorable texture.

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

The solid food composition of the present invention may be consumed in any form. That is, the solid food composition immersed in an aqueous medium and subjected to high-temperature pressure treatment may be taken out of the retort container and consumed as is together with the aqueous medium, or may be consumed after removing part or all of the aqueous medium. In the latter case, after removing part or all of the aqueous medium, the solid food composition may be immersed again in an aqueous medium such as a different seasoning, or may be added with various seasonings before consumption.

The solid food composition of the present invention may be eaten as is at room temperature, or may be heated or cooled before eating. In the latter case, particularly when retort treatment is performed as the high-temperature pressure treatment in step (iv), the obtained solid food composition of the present invention may be heated or cooled while still in the retort container, or the solid food composition may be removed from the retort container and then heated or cooled.

Any container can be used to fill the composition of the present invention. For example, long-life containers that can be stored at room temperature (20°C in the present invention) with a shelf life of more than four months from the date of manufacture, containers made entirely or partially of resin, non-disposable containers that can be reused multiple times by sealing the opening after opening, and resealable containers with a resealable cap or stopper that prevents leakage of the contents, etc., even containers whose contents are prone to deterioration can be used.

The present invention will be explained in more detail below with reference to the following examples. However, these examples are merely provided for the convenience of explanation, and the present invention is in no way limited to these examples. The numerical values listed in each table have been calculated by rounding off to the nearest tenth.

For each of the test examples and comparative examples, a solid food composition was prepared according to the following procedures: preparation of an aqueous medium (step (ii)), preparation of a basic solid composition (step (ii)), immersion of the basic solid composition in an aqueous medium (step (iii)), high-temperature pressure treatment of the solid composition (step (iv)), and cooling treatment (step (v)). The resulting solid food composition for each example was subjected to physical property evaluation and sensory evaluation.

1. Preparation of aqueous medium (step (i)):
A commercially available seasoning liquid (basic seasoning liquid) was used as the aqueous medium in each example. The sodium chloride (NaCl) content (in terms of wet mass) in the basic seasoning liquid was 0.93% by mass, and the fat and oil content (in terms of wet mass) was 1.9% by mass.

2. Preparation of base solid composition (step (ii)):
Each basic solid composition was prepared using the edible plants listed in Table 1 below. Specifically, edible plant powder (average particle size _d50 : 50 μm) was mixed using a twin-screw extruder (Thermo Fisher Scientific HAAKE Process 11 twin-screw extruder, 11 mm x 2, 41 cm screw length, segmented, co-rotating screws) at a maximum temperature of 120°C and a specific mechanical energy (SME) of 800 kJ/kg for 0.1 hours. The starch content (wet mass equivalent), starch gelatinization degree, starch granule count, RVA gelatinization peak temperature, and wet base moisture content were measured for each basic solid composition using the procedures described above. The results are shown in Table 1.

3. Immersion treatment of the base solid composition in an aqueous medium (step (iii)):
For each example, the aqueous medium and the basic solid composition were placed in a retort container (manufactured by Toyo Seikan Co., Ltd.; made of aluminum foil; capacity: 80 to 3000 mL), and the container was sealed so that the basic solid composition was completely immersed in the aqueous medium. The immersion treatment was carried out by holding the container for a certain period of time. The average immersion temperature and immersion time for each example are shown in Table 2 below. For Test Example 5 and Comparative Example 6, heating was carried out during the immersion treatment. For Test Example 5, the stage of heating without pressurization relative to atmospheric pressure was referred to as the immersion treatment (step (iii)), while the stage of transferring to a retort oven and heating under pressure was referred to as the high-temperature pressurization treatment (step (iv)). For Comparative Example 6, the high-temperature pressurization treatment was omitted, and the sealed retort container containing the aqueous medium and the basic solid composition after the immersion treatment was directly subjected to the subsequent cooling treatment. For Test Example 2, the immersion treatment was omitted, and the sealed retort container containing the aqueous medium and the basic solid composition was directly subjected to the subsequent high-temperature pressurization treatment.

4. High-temperature pressure treatment of the solid composition (step (iv)):
For each example, the sealed retort container containing the aqueous medium and basic solid composition after the immersion treatment was placed in a retort kettle (Hisaka Works, Ltd.), heated under pressure, and maintained at high temperature for a certain period of time, thereby carrying out a high-temperature pressure treatment. The pressure (pressurization relative to atmospheric pressure), heating rate, maximum temperature reached, and treatment time (time maintained at the maximum temperature reached) for each example are shown in Table 2 below.

5. High-temperature pressure treatment of the solid composition (step (v)):
In each example, the sealed retort container containing the aqueous medium and base solid composition after the high-temperature pressure treatment (after immersion treatment in Comparative Example 6) was cooled to 21°C at a temperature decreasing rate of -10°C/min.

6. Evaluation of physical properties of solid food compositions:
For the solid food compositions obtained in each example, the mass of the solid food composition, the mass ratio of the composition before and after the high-temperature pressure treatment in step (iv), the wet basis moisture content, the starch gelatinization degree, the rate of decrease in the starch gelatinization degree before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv), the sodium chloride (NaCl) content (converted to wet mass), and each parameter related to stress ( _P60 / _P80 and _P90 / _Pmax ) measured by a texture analyzer were determined according to the procedures described above. The results are shown in Table 3 below. Note that for Comparative Example 4, the composition dissolved during the high-temperature pressure treatment, making it impossible to measure any of the physical properties.

7. Sensory evaluation of solid food compositions:
・Outline of sensory evaluation procedure:
The solid food compositions obtained for each example were prepared by boiling in boiling water (100°C) for 7 minutes to prepare solid food compositions, which were then subjected to sensory evaluation. The sensory evaluation was conducted by 10 trained sensory panelists. The solid food compositions of each example after heating were eaten by the sensory panelists before they cooled, and evaluated for (1) texture, (2) taste, and (3) overall evaluation.

・Sensory evaluator:
The sensory inspectors who performed each sensory test were selected after undergoing the following discrimination training in advance: A) to C) below. They had particularly excellent records, had experience in product development, were knowledgeable about the quality of food, such as its taste and texture, and were capable of making absolute evaluations of each sensory test item.

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

In addition, for each of the above evaluation items, all inspectors evaluated a standard sample in advance, standardizing each score on the evaluation criteria, and then an objective sensory test was conducted by 10 inspectors. Each evaluation item was evaluated by each inspector selecting the number that most closely matched their own evaluation from a five-point scale for each item. The evaluation results were calculated as the arithmetic mean of the scores of the 10 inspectors, and rounded to the nearest decimal place to determine the final score.

(1) Texture of solid food composition:
The texture of each solid food composition was evaluated on the following five-point scale.
5: A strong, pleasant texture is felt and elasticity is maintained.
4: A pleasant texture is felt, and elasticity is largely maintained.
3: The texture is slightly weak, but the elasticity is maintained within an acceptable range.
2: The texture is not pleasant and the elasticity is not sufficiently maintained.
1: The texture is not pleasant and the elasticity is not maintained.

(2) Taste of solid food composition:
The taste of each solid food composition was evaluated on the following five-point scale.
5: A strong, refreshing taste is felt and is very desirable.
4: The taste is refreshing and pleasant.
3: A slightly refreshing taste is felt, and is somewhat preferable.
2: The taste is not very refreshing and is somewhat undesirable.
1: The taste is not refreshing and is not desirable.

(3) Overall evaluation of solid food composition:
The overall palatability of each solid food composition was evaluated using the following five-point scale. Comments were also provided regarding any special notes made during the evaluation.
5: The texture and taste are well balanced and very desirable.
4: The balance between texture and taste is relatively good, and somewhat preferable.
3: The texture and flavor are well balanced.
2: The balance between texture and taste is slightly poor, and it is somewhat undesirable.
1: The balance between texture and taste is very poor and undesirable.

The sensory evaluation results for each example of the solid food composition obtained using the above procedures are shown in Table 4 below. Comments are also provided for some examples.

According to the present invention, a solid food composition containing starch derived from edible plants can maintain its elasticity and a pleasant texture even when immersed in an aqueous medium and subjected to high-temperature, high-pressure treatment. It also suppresses the unpleasant flavors of edible plants (e.g., beans and/or grains) and provides a clean taste. This excellent solid food composition is highly useful in the food industry.

Claims (34)

A method for producing a solid food composition containing starch derived from an edible plant, comprising the following steps (i) to (iv):
(i) Providing an aqueous medium.
(ii) A step of preparing a basic solid composition that satisfies the following (1) to ( 9 ):
(1) The edible plants include at least legumes.
( 2 ) The dietary fiber content is 0.5% by mass or more in wet mass terms.
(3) The total starch content is 20% by weight or more in terms of wet weight.
( 4 ) The content of starch derived from beans is 1.0 mass% or more in terms of wet mass.
(5) The ratio of the starch content derived from beans to the total starch content is 50% by mass or more in terms of dry mass.
( 6 ) The protein content is 0.5% by mass or more in terms of wet mass.
( 7 ) The wet standard moisture content is less than 50% by mass.
( 8 ) The degree of gelatinization of the starch is 40% by mass or more.
( 9 ) Satisfy the following (a) and/or (b):
(a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 granules/mm2 ^or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C.
(iii) immersing the base solid composition of step (ii) in the aqueous medium of step (i) to form a solid composition.
(iv) A step of subjecting the solid composition immersed in the aqueous medium in step (iii) to high-temperature pressure treatment at a temperature of 100°C or higher and a pressure of 0.1 MPa or higher until the following ( 10 ) and/or ( 11 ) is satisfied:
( 10 ) The mass ratio of the solid composition before and after step (iv) in terms of wet mass {(mass of the solid composition after step (iv)) / (mass of the solid composition before step (iv))} is 200% or more and 1500% or less.
( 11 ) The P ₆₀ /P ₈₀ of the solid composition is more than 5%.
however,
P ₆₀ refers to the maximum stress (N/m ² ) at a strain rate of 60% measured by the following [Method 1];
P ₈₀ refers to the maximum stress (N/m ² ) at a strain rate of 80% measured by the following [Method 1].
[Method 1]
Using a texture analyzer, a disk-shaped plunger is pressed against the surface of a composition at a product temperature of 20°C at a descending speed of 0.5 mm/sec to a predetermined strain rate, and the stress (kN/ ^m2 ) is continuously measured at 0.1 second intervals, and the maximum stress (N/ ^m2 ) obtained until the predetermined strain rate is reached is determined. The manufacturing method described in claim 1, wherein the aqueous medium in step (i) is a basic seasoning liquid. The manufacturing method described in claim 2, wherein the sodium chloride content of the basic seasoning liquid in step (i) is less than 10.0% by mass, calculated as wet mass. The manufacturing method described in claim 2 or 3, wherein the fat content of the basic seasoning liquid in step (i) is 1.0% by mass or more, calculated as wet mass. The method according to claim 1 or 2 , wherein the aqueous medium in step (i) comprises pure water and/or ultrapure water. The method according to claim 1 or 2 , wherein the aqueous medium in step (i) contains 2-pentylfuran in an amount of 0.01 ppb by mass or more in terms of wet mass. The method according to claim 1 or 2 , wherein the salt concentration of the solid composition after the immersion treatment in step (iii) is 5% by mass or less in terms of wet mass. 3. The method according to claim 1 or 2 , wherein after the immersion treatment in step (iii), the solid composition is subjected to the high-temperature pressure treatment in step (iv) as is without being separated from the aqueous medium. 3. The method according to claim 1 or 2, wherein after the immersion treatment in step (iii), the solid composition is separated from the aqueous medium, or a part or all of the aqueous medium in which the solid composition is immersed is replaced, and then the solid composition is subjected to the high-temperature pressurization treatment in step (iv). 3. The method according to claim 1, wherein the rate of decrease in the degree of gelatinization of the starch in the solid composition before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more. 3. The method according to claim 1, wherein the increase in crystallinity of the solid composition obtained under the following [Condition A] before and after the immersion treatment in step (iii) and the high-temperature pressure treatment in step (iv) is 2% or more.
[Condition A] The composition is dried to a wet standard moisture content of 10% by mass, then pulverized, and fractions with mesh sizes of 43 μm or larger are removed. The powdered composition is subjected to X-ray diffraction analysis to determine the peak intensity of the diffracted X-ray peaks detected at a diffraction angle 2θ of 16 degrees (deg) or more and 18 degrees (deg) or less. The method according to claim 1 or 2 , wherein the high-temperature pressure treatment in step (iv) is not accompanied by kneading. The method according to claim 1 or 2 , wherein the high-temperature pressure treatment in step (iv) is carried out at a temperature of 115°C or higher for 15 minutes or longer. The method according to claim 1 or 2 , wherein after the high-temperature pressure treatment in step (iv), the solid composition further satisfies the following (9):
(9) The P ₉₀ /P _max of the solid composition is 90% or less.
however,
P ₉₀ refers to the maximum stress (N/m ² ) at a strain rate of 90% measured by the above-mentioned [Method 1];
P _max refers to the maximum stress (N/m ² ) measured by the above-mentioned [Method 1]. The method according to claim 1 or 2 , wherein the wet basis moisture content of the solid composition after the high-temperature pressure treatment in step (iv) is 50% by mass or more. The method according to claim 1 or 2 , wherein the degree of gelatinization of the starch in the solid composition after the high-temperature pressure treatment in step (iv) is 99% by mass or less. 3. The method according to claim 1 or 2 , wherein the solid composition after the high-temperature pressure treatment in step (iv) contains 2-pentylfuran in an amount of 1 ppb by mass or more calculated as wet mass. 3. The method according to claim 1 or 2 , wherein after the high-temperature pressure treatment in step (iv), the solid composition satisfies the following:
When the solid composition is measured by one-dimensional GC/MS analysis, the ratio of the peak area of nonanal, where m/z = 82, 95, and 98 are both detected in the retention time range of 15 to 19 minutes, to the peak area of 2-pentylfuran, where m/z = 81, 82, and 138.1 are both detected in the retention time range of 10 to 14 minutes (nonanal peak area/2-pentylfuran peak area) is less than 100. The method according to claim 1 or 2 , wherein the average temperature during the high-temperature pressure treatment in step (iv) is 80°C or higher when the wet basis moisture content of the solid composition is 50% by mass or higher. 3. The method of claim 1 or 2 , further comprising the step of: (v) rapidly cooling the composition after step (iv). 3. The method according to claim 1, wherein the pulses are one or more pulses selected from the group consisting of Pisum sativum, Phaseolus vulgaris, Pigeonpea, Vigna spp., Vicia faba, Chickpea, Glycine max, and Lentil spp. The method according to claim 1 or 2 , wherein the composition contains edible plants other than legumes in addition to legumes . The manufacturing method according to claim 22 , wherein the edible plants other than legumes are cereals . 24. The method according to claim 23, wherein the cereal grains are one or more selected from the group consisting of foxtail millet, barnyard millet, common millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, and quinoa. 3. The method according to claim 1, wherein the ratio of the starch content contained in the edible plant to the total starch content in the composition is 30% by mass or more in terms of dry mass. The method according to claim 1 or 2 , wherein the wheat content of the edible plant is 10% by mass or less in terms of wet mass. The method according to claim 1 or 2 , wherein the gluten content of the edible plant is 50% by mass or less in terms of wet mass. 3. The method according to claim 1 or 2, wherein the preparation of the base solid composition in step (ii) comprises kneading raw material powder containing at least beans in an extruder. A solid food composition containing starch derived from an edible plant and satisfying all of the following (1) to ( 10 ):
(1) The edible plants include at least legumes.
( 2 ) The dietary fiber content is 0.5% by mass or more in wet mass terms.
(3) The total starch content is 3.0% by mass or more in terms of wet mass.
( 4 ) The content of starch derived from beans is 1.0 mass% or more in terms of wet mass.
(5) The ratio of the starch content derived from beans to the total starch content is 50% by mass or more in terms of dry mass.
( 6 ) The protein content is 0.5% by mass or more in terms of wet mass.
( 7 ) The wet standard moisture content is 50% by mass or more.
( 8 ) The degree of gelatinization of the starch is 88% by mass or less.
( 9 ) Satisfy the following (a) and/or (b):
(a) When a 6% by mass suspension of the pulverized composition is observed, the number of starch granule structures observed is 300 granules/mm2 ^or less.
(b) When a 14% by mass aqueous slurry of the ground composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a Rapid Visco Analyzer, the gelatinization peak temperature is less than 120°C.
( 10 ) The P ₆₀ /P ₈₀ of the composition is greater than 5%.
however,
P ₆₀ refers to the maximum stress (N/m ² ) at a strain rate of 60% measured by the following [Method 1];
P ₈₀ refers to the maximum stress (N/m ² ) at a strain rate of 80% measured by the following [Method 1].
[Method 1]
Using a texture analyzer, a disk-shaped plunger is pressed against the surface of a composition at a product temperature of 20°C at a descending speed of 0.5 mm/sec to a predetermined strain rate, and the stress (kN/ ^m2 ) is continuously measured at 0.1 second intervals, and the maximum stress (N/ ^m2 ) obtained until the predetermined strain rate is reached is determined. The solid food composition according to claim 29 , which is to be eaten after heating. The solid food composition according to claim 29 , which is consumed by immersing it in a seasoning liquid. 30. The solid food composition of claim 29, wherein the composition contains, in addition to pulses, edible plants other than pulses. 33. The solid food composition according to claim 32 , wherein the edible plants other than beans are millet . The solid food composition according to any one of claims 29 to 33 , comprising 10% by mass or more of beans and/or cereals converted into dry mass.