Solid paste composition for cooking and method for producing same

A solid paste composition for heat cooking satisfying the requirements (1) to (4):

• (1) the solid paste composition has an insoluble dietary fiber content of 2.0 mass % or more in terms of dry mass basis;
• (2) the solid paste composition has a starch content of 15 mass % or more in terms of dry mass basis;
• (3) the solid paste composition has a protein content of 5.5 mass % or more in terms of dry mass basis;
• and
• (4) when at least one frozen composition section A of the solid paste composition prepared under condition A is subjected to CBB (Coomassie Brilliant Blue) staining and observed, at least either (4a) or (4b) is satisfied:
• (4a) a ratio of a number of CBB-stained sites having areas of 200 μm2 or more and degree of roundness of 0.3 or more to a number of CBB-stained sites having areas of 30 μm2 or more is 3% or more,
• (4b) a ratio of a total area of CBB-stained sites having areas of 200 μm2 or more and degrees of roundness of 0.3 or more to a total section area of the solid paste composition is 0.3% or more, and
• the condition A is when the solid paste composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and a frozen composition is cut along a certain cut plane A into a section having a thickness of 30 μm, which the section is used as the frozen composition section A.