US 2024/0373886 A1Published application

Puffed food composition containing beans and/or millet, and method for producing same

AssigneeMizkan Holdings Co., Ltd.

InventorMinoru Takeuchi

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Abstract

Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 μm or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 μm or more.

Claims31

Dependent claims

A puffed food composition comprising a pulse and/or millet and satisfying all of following characteristics (1) to (7):

(1) the composition contains dietary fibers at 3 mass % or more in terms of dry mass;
(2) the composition contains starch at 5 mass % or more in terms of dry mass;
(3) the composition contains protein at 4 mass % or more in terms of dry mass;
(4) the composition contains a soluble carbohydrate being contained in one or more edible plants selected from the group consisting of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more in terms of dry mass;
(5) the composition contains an edible part of a pulse and/or millet, and a dietary fiber localized portion of an edible plant, at 10 mass % or more in terms of dry mass to the entirety of the puffed food composition;
(6) a number-based average diameter of puffed food composition particles in a 2 mass % aqueous dispersion liquid of the puffed food composition in an ultrasonicated state, where distilled water serves as a measurement solvent, is 30 μm or less, by using a laser diffraction particle size distribution measurement apparatus;
and
(7) a maximum particle diameter of puffed food composition particles in a 2 mass % aqueous dispersion liquid of the puffed food composition in a non-ultrasonicated state, where distilled water serves as a measurement solvent, is 300 μm or more, by using a laser diffraction particle size distribution measurement apparatus.

5 more elements

A method for producing a puffed food composition, comprising the following steps (i) and (ii):

(i) preparing a dough composition satisfying all of following characteristics (1) to (5):
(1) the composition contains an edible part of finely ground pulse and/or millet and a dietary fiber localized portion of an edible plant at 10 mass % or more in terms of dry mass;
(2) the composition contains starch at 5 mass % or more in terms of dry mass;
(3) the composition contains a dietary fiber at 3 mass % or more in terms of dry mass;
(4) the composition contains protein at 4 mass % or more in terms of dry mass;
and
(5) the composition contains a soluble carbohydrate being contained in one or more edible plants selected from the group consisting of pulses, millet, potatoes, seeds, vegetables and fruit is 2 mass % or more in terms of dry mass;
and
(ii) expanding voids in the dough composition from the step (i).

6 more elements

Dependencies are inferred from the claim text.