PROBLEM TO BE SOLVED: To provide a manufacturing method of foods, excellent in smoothness and dispersibility, and good in water retention property.SOLUTION: There are provided a manufacturing method of foods containing one or more water retention component selected from a group consisting of starch powder granular product, pregelatinized starch, pregelatinized grain powder, and one or more plant raw material selected from vegetable and fruit, in which the starch powder powdery product contains starch of 75 mass% or more a low molecule starch with amylose content of 5 mass% or more is contained at 3 mass% to 45 mass% as the starch, peak molecular weight of the low molecule starch is 3×103 to 5×104, cold water swelling degree of the starch powder powdery product at 25°C is 7 to 20, and content of particles on sieve of sieve opening of 0.5 mm of the starch powder powdery product is less than 30 mass%, and a manufacturing method of foods including a process for pregelatinizing treatment by an extruder.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】なめらかさおよび分散性に優れ、且つ保水性が良好な食品の製造方法の提供。【解決手段】でん粉粉状物、α化でん粉、α化穀物粉、及び蛋白質類からなる群から選択される1又は2以上の保水成分、及び野菜及び果物からなる群から選択される1又は2以上の植物素材を含み、前記でん粉粉状物がでん粉を75質量%以上含み、前記でん粉として、アミロース含量5質量%以上であるでん粉の低分子化でん粉を前記でん粉粉状物中に3質量%以上45質量%以下含み、前記低分子化でん粉のピーク分子量が3×103以上5×104以下であって、25℃における前記でん粉粉状物の冷水膨潤度が7以上20以下であり、前記でん粉粉状物の目開き0.5mmの篩上の粒子の含有量が30質量%未満である食品の製造方法、及びエクストルーダーによりα化処理する工程とを含む、食品の製造方法。【選択図】なし
