The first purpose of the present invention is directed to the food comprising insoluble food fiber in what, improves to the characteristics such as the sense of taste such as its astringent taste or intake easness. The particulate complex person comprising insoluble food fiber is contained in the composition system of the present invention, and meets following (1)~(5), and meet in following (6-1)~(6-3) 1 or more. (1) contain insoluble 0.1 mass % of food fiber or more. (2) total grease divides content not up to 20 mass %. (3) 100 μm of the big what of maximum particle diameter before ultrasonic treatment. (4) the mode diameter before ultrasonic treatment is 5 μm or more 400 μm or less. (5) the mode diameter of ultrasonic treatment Hou is 0.3 μm or more 100 μm or less. The numerical value of N (I) that (6-1) is found out by following formula (I)s is 1.20 or more. The numerical value of N (II) that (number 1) N (I)=(α/β) (I) (6-2) is found out by following formula (II)s is 1.40 or more. The numerical value of N (III) that (number 2) N (II)=(α/β)/ω (II) (6-3) is found out by following formula (III)s is 0.50 or more. (number 3) N (III)=(α/β) × γ A (III)本發明之目的之一在於針對包含不溶性食物纖維之食品，對其澀味等味覺或攝取容易度等特性進行改善。本發明之組合物係含有包含不溶性食物纖維之微粒子複合體者，且滿足下述(1)～(5)，並且滿足下述(6-1)～(6-3)中之1者以上。(1)含有不溶性食物纖維0.1質量%以上。(2)總油脂分含量未達20質量%。(3)超音波處理前之最大粒徑大於100 μm。(4)超音波處理前之眾數徑為5 μm以上400 μm以下。(5)超音波處理後之眾數徑為0.3 μm以上100 μm以下。(6-1)藉由下述式(I)而求出之數值N(I)為1.20以上。(數1)N(I)＝(α/β) (I)(6-2)藉由下述式(II)而求出之數值N(II)為1.40以上。(數2) N(II)＝(α/β)/ω (II)(6-3)藉由下述式(III)而求出之數值N(III)為0.50以上。(數3)N(III)＝(α/β)×γA(III)
