Provided is a puffed food composition which has crispy texture, is unlikely to stick to teeth, and exhibits suppressed astringent taste.
A puffed food composition comprising an edible plant that satisfies all of (1)-(6):
(1) comprises 3 mass% or more of insoluble dietary fibers;
(2) comprises 5 mass% or more of starch;
(3) comprises 4 mass% or more of protein;
(4) the particle size d60 of particles in a dispersion liquid of the puffed food composition after disturbance is 0.3 to 1,000 µm ;
(5) the maximum particle size of particles in a dispersion liquid of the puffed food composition before disturbance is 200 µm or more; and
(6) the minimum differential value measured by method 1 is -100 kN/m 2 % or less:
[method 1]
using a texture analyzer, the surface of the puffed food composition at a product temperature of 20°C is pressed with a disc-type plunger at a descending speed of 1 mm/sec to a deformation rate of 60%, the stress (kN/m 2 ) is continuously measured at intervals of 0.02 seconds, and the differential value (kN/m 2 %) at each deformation rate (%) is determined from a change in stress value until attainment of the minimum deformation rate.