Manufacturing method for starch-containing composition for heat cooking

A method for producing a composition using an extruder comprising:

• a screw to be rotated by a motor;
• a barrel surrounding the circumference of the screw comprising a tip side and a base side;
• a feeder, attached to the base side of the barrel, for injecting a food material;
• a die section, attached to the tip side of the barrel, for molding and discharging a kneaded food material;
• and a vent section integrated with the die section as a single unit, the barrel being free of a vent section;
• wherein:
• the composition contains starch and is used for heat cooking, and the screw includes, from the base side to the tip side, at least a first flight section and a kneading section, the method comprising:
• (i) preparing the composition with an insoluble dietary fiber content of 3.0 mass % or more in terms of wet mass basis, a starch content of 10.0 mass % or more in terms of wet mass basis, a protein content of 3.0 mass % or more in terms of wet mass basis, and a dry mass basis moisture content of more than 25 mass %;
• (ii) heating the composition prepared at step (i) along a course from the first flight section to the kneading section so as to reach a temperature of 100° C. or more but 200 C or less at the kneading section under pressurized conditions, while kneading the composition with an SME value of 350 kJ/kg or more;
• (iii) cooling the composition heated at step (ii) under a pressure of 0.01 MPa or higher and 50 MPa or lower to a temperature of less than 100° C.;
• (iv) depressurizing the composition cooled at step (iii), from a pressurized state at the kneading section to atmospheric pressure or less at the vent section;
• (v) adjusting the dry mass basis moisture content of the composition obtained at step (iv) to less than 15 mass %;
• (vi) crushing the composition obtained at step (v) to obtain a crushed composition;
• (vii) agglomerating the crushed composition to obtain a crushed composition agglomerate.

A method for producing a composition using an extruder comprising:

• a screw to be rotated by a motor;
• a barrel surrounding the circumference of the screw comprising a tip side and a base side;
• a feeder, attached to the base side of the barrel, for injecting a food material;
• a die section, attached to the tip side of the barrel, for molding and discharging a kneaded food material;
• and a vent section integrated with the die section as a single unit, the barrel being free of a vent section;
• wherein:
• the composition contains starch and is used for heat cooking, and the screw includes, from the base side to the tip side, at least a first flight section and a kneading section, the method comprising:
• (i) preparing the composition comprising a pulse with seed skin, the composition comprising an insoluble dietary fiber content of 3.0 mass % or more in terms of wet mass basis, a starch content of 10.0 mass % or more in terms of wet mass basis, a protein content of 3.0 mass % or more and 60 mass % or less in terms of wet mass basis, and a dry mass basis moisture content of more than 45 mass %;
• (ii) heating the composition prepared at step (i) along a course from the first flight section to the kneading section under a pressure of 0.01 MPa or higher and 50 MPa or lower so as to reach a temperature of 105° C. or more but 200° C. or less at the kneading section, while kneading the composition with an SME value of 550 kJ/kg or more;
• (iii) cooling the composition heated at step (ii) under a pressure of 0.01 MPa or higher and 50 MPa or lower to a temperature of less than 90° C.;
• (iv) depressurizing the composition cooled at step (iii), from a pressurized state at the kneading section to atmospheric pressure or less at the vent section;
• (v) adjusting the dry mass basis moisture content of the composition obtained at step (iv) to less than 15 mass %.