Solid paste composition for cooking and method for producing same

A process of producing a solid paste composition for heat cooking, comprising:

• (i) preparing a paste dough composition consisting essentially of a pulse-derived flour and water, wherein the pulse is selected from the group consisting of yellow peas, white peas, green peas, and combinations thereof and the paste dough composition has a starch content of 30 mass % or more and 70 mass % or less in terms of dry mass basis, a protein content of 10 mass % or more and 60 mass % or less in terms of dry mass basis, and a dry basis moisture content of 40 mass % or more and 60 mass % or less, wherein:
• 100 mass % of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients prior to feeding the paste dough composition into an extruder, or
• 90 mass % or more of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients in the extruder when an interior temperature of the extruder is less than 40° C.;
• (ii) kneading the composition prepared in step (i) in the extruder at a temperature of from 110° C. to 190° C. with an SME of 400 kJ/kg or more under a pressure of 2 MPa or more;
• (iii) cooling the composition kneaded in step (ii) to a temperature of less than 110° C.;
• and
• (iv) maintaining the composition for a continuous period of 0.02 hour or more from when the temperature fell below 90° C. until when the dry basis moisture content fell below 25 mass %, thereby forming the solid paste composition,
• wherein:
• the solid paste composition comprises a starch content of in terms of dry mass basis 30 mass % or more and 70 mass % or less and a protein content of in terms of dry mass basis 10 mass % or more and 60 mass % or less;
• and
• the solid paste composition is pasta.

A process of producing a solid paste composition for heat cooking, comprising:

• (i) preparing a paste dough composition consisting of a pulse-derived flour, water, and a food additive, wherein the pulse is selected from the group consisting of yellow peas, white peas, green peas, and combinations thereof, the food additive is selected from the group consisting of pH adjusters, minerals, artificial sweeteners, antioxidants, thickening stabilizers, emulsifiers, and combinations thereof and the paste dough composition has a starch content of 30 mass % or more and 60 mass % or less in terms of dry mass basis, a protein content of 10 mass % or more and 60 mass % or less in terms of dry mass basis, and a dry basis moisture content of 40 mass % or more and 60 mass % or less, wherein:
• 100 mass % of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients prior to feeding the paste dough composition into an extruder, or
• 100 mass % of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients in the extruder when an interior temperature of the extruder is less than 40° C.;
• (ii) kneading the composition prepared in step (i) in the extruder at a temperature of from 110° C. to 190° C. with an SME of 700 kJ/kg or more under a pressure of 5.5 MPa or more;
• (iii) cooling the composition kneaded in step (ii) to a temperature of less than 110° C.;
• and
• (iv) maintaining the composition for a continuous period of 0.02 hour or more from when the temperature fell below 90° C. until when the dry basis moisture content fell below 25 mass %, thereby forming the solid paste composition,
• wherein:
• the kneading in step (ii) and/or the cooling in step (iii) are/is carried out using the extruder, wherein a ratio of a length of a flight screw part to a total length of a barrel of the extruder is 90% or less;
• the solid paste composition comprises a starch content of in terms of dry mass basis 30 mass % or more and 60 mass % or less and a protein content of in terms of dry mass basis 10 mass % or more and 60 mass % or less;
• and
• the solid paste composition is pasta.

A process of producing a solid paste composition for heat cooking, comprising:

• (i) preparing a paste dough composition consisting essentially of a pulse-derived flour and water, wherein the pulse is selected from the group consisting of yellow peas, white peas, green peas, soybeans, chickpeas, lentils, and combinations thereof and the paste dough composition has a starch content of 30 mass % or more and 60 mass % or less in terms of dry mass basis, a protein content of 10 mass % or more and 21 mass % or less in terms of dry mass basis, and a dry basis moisture content of 40 mass % or more and 60 mass % or less, wherein:
• 100 mass % of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients prior to feeding the paste dough composition into an extruder, or
• 100 mass % of the total amount of moisture to be added during the producing the solid paste composition is mixed with other ingredients in the extruder when an interior temperature of the extruder is less than 40° C.;
• and
• (ii) kneading the composition prepared in step (i) in the extruder at a temperature of from 110° C. to 190° C. with an SME of 700 kJ/kg or more under a pressure of 5.5 MPa or more;
• (iii) cooling the composition kneaded in step (ii) to a temperature of less than 110° C.;
• and
• (iv) maintaining the composition for a continuous period of 0.02 hour or more from when the temperature fell below 90° C. until when the dry basis moisture content fell below 25 mass %, thereby forming the solid paste composition,
• wherein:
• the kneading in step (ii) and/or the cooling in step (iii) are/is carried out using the extruder, wherein a ratio of a length of a flight screw part to a total length of a barrel of the extruder is 90% or less;
• the solid paste composition comprises a starch content of in terms of dry mass basis 30 mass % or more and 60 mass % or less and a protein content of in terms of dry mass basis 10 mass % or more and 21 mass % or less;
• and
• the solid paste composition is pasta.