A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 μm and 1,000 μm or less and an average of minimum differential value is equal or greater than −900 kN/m.sup.2%.

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

The present invention relates to a process for making a plant-based product, comprising mixing vegetables, legumes and/or cereals and optionally a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the vegetables, legumes and/or cereals and binding agent, and optionally plant extract, and molding into a shape. A plant-based product obtained by the process of the invention is also provided.

The present invention relates to a process for making a plant-based product, comprising mixing vegetables, legumes and/or cereals and optionally a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the vegetables, legumes and/or cereals and binding agent, and optionally plant extract, and molding into a shape. A plant-based product obtained by the process of the invention is also provided.

A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme/g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa* at temperatures ranging from 20-50 C (at 10% solids).

Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme/g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa* at temperatures ranging from 20-50 C (at 10% solids).

The invention relates to instant rice and a preparation process thereof. The components comprise sticky-free glutinous rice, milk powder, multigrain powder, fruit and vegetable powder, nut powder. The preparation process comprises following steps: 1) making sticky-free glutinous rice; 2) adding auxiliary materials; 3) packaging. The invention has the following advantages: simple components, convenient preparation, convenience, feeling full, nutrition, delicious taste and other advantages, and is more suitable for large-scale centralized production, and has a high hygienic index, the industrial standards of its production can be customized to avoid the disadvantages of poor hygienic conditions in snack bars that fail to meet hygienic requirements, it is suitable for single packaging, transportation and long-term storage, and is conducive to the rapid development of the food culture and customs of powder food brewing. It has a wide range of application scenarios, high market commercial value, and benefits the country and people.