JP2020080787A - Powdery food composition - Google Patents

Abstract

To provide a powdery food composition that makes it possible to obtain a desired viscosity in a short time.SOLUTION: A powdery food composition is dissolved in a solvent containing calcium, the composition having pregelatinized starch, and a gelator that becomes gel by a reaction with a calcium ion. The content of pregelatinized starch is 2.5-10 pts.mass relative to the solvent 100 pts.mass.SELECTED DRAWING: Figure 1A

Description

The present invention relates to powdered food compositions.

As an instant food, a powdery food composition for easily preparing a liquid food (soup, stew, etc.) is known. The consumer dissolves the powdered food grade composition in a solvent such as water or milk. This makes it possible to easily prepare soup, stew, curry and the like.

In connection with the above, Patent Document 1 (Japanese Patent No. 5811851) describes that "when the solvent for dissolving the granular soup is 100% by weight, the pregelatinized starch is 1.1 to 2.0% by weight and the gum quality is 0. 0.05 to 0.18% by weight and edible oil having a melting point of 0° C. or lower 0.2 to 4.0% by weight, containing no dextrin as an excipient, maltose, and oil and fat. A granular soup having cold water solubility, characterized by containing 10 to 50% by weight based on the total amount" is disclosed.

Patent No. 5811851

The present inventor has considered that there is a certain demand for a powdery food composition for preparing a liquid food having a relatively high viscosity, and is conducting an examination. Such a powdery food composition is mixed with a solvent, allowed to stand until a desired viscosity is obtained, and then eaten.

If the viscosity increases rapidly after mixing with the solvent, the desired viscosity is reached in a short time. Liquid foods can be quickly prepared, which is considered preferable. However, according to the knowledge of the present inventor, when the starch-based raw material is increased and blended in order to increase the viscosity increasing rate, the finally reached viscosity becomes unnecessarily high and it is difficult to obtain a desired final viscosity. ..

Then, the subject of this invention is providing the powdery foodstuff composition which can obtain desired viscosity in a short time, suppressing the finally obtained viscosity.

In order to solve the above problems, the present invention includes the following items.

[1] A powdered food composition which is dissolved in a solvent containing calcium, comprising pregelatinized starch and a gelling agent which gels by a reaction with calcium ions, and the content of the pregelatinized starch Is an amount such that the amount is 2.5 to 10.0 parts by mass with respect to 100 parts by mass of the solvent.
[2] The powdery food composition according to [1], wherein the solvent has a calcium content of 50 to 300 mg/100 mL.
[3] The powdery food composition according to [1] or [2], wherein the solvent contains milk.
[4] The content of the gelling agent according to any one of [1] to [3], which is 0.01 to 1.0 parts by mass with respect to 100 parts by mass of the solvent. Powdery food composition.
[5] The powdery food composition according to any one of [1] to [4], wherein the pregelatinized starch is granular.
[6] The powdery food composition according to any one of [1] to [5], wherein the pregelatinized starch contains acetylated adipic acid crosslinked starch.
[7] The powdered food composition according to any one of [1] to [6], wherein the pregelatinized starch contains a component derived from potato starch.
[8] The powdery food composition according to any one of [1] to [7], wherein the gelling agent contains iota carrageenan or pectin.
[9] The powdery food composition according to any one of [1] to [8], which is dissolved in the solvent at a temperature of 0 to 15°C.
[10] An ingredient-containing food composition comprising the powdery food composition according to any one of [1] to [9] and an ingredient.
[11] The ingredient-containing food composition according to [10], wherein the content of the ingredient is 0.5 to 20 parts by mass with respect to 100 parts by mass of the solvent.
[12] The powdery food composition described in any one of [1] to [9], or the ingredient-containing food composition described in [10] or [11], and the solvent, A liquid food containing.
[13] The powdery food composition described in any one of [1] to [9] or the ingredient-containing food composition described in [10] or [11] is mixed with the solvent. A method for preparing a liquid food, which comprises the step of:

ADVANTAGE OF THE INVENTION According to this invention, the powdery food composition which can obtain desired viscosity in a short time, suppressing the finally obtained viscosity is provided.

FIG. 1A shows the measurement results of changes in viscosity with time of Control 1, Example 1, and Comparative Example 1. FIG. 1B shows the measurement results of changes in viscosity with time of Control 1, Example 1 and Comparative Example 1. FIG. 2A shows changes with time in viscosity of Control 1, Example 1 and Comparative Example 2. FIG. 2B shows changes in viscosity of Control 1, Example 1 and Comparative Example 2 with time. FIG. 3A shows changes with time in viscosity of Control 1, Example 1 and Comparative Example 3. FIG. 3A shows changes with time in viscosity of Control 1, Example 1 and Comparative Example 3. FIG. 4A is a graph showing changes with time in viscosity of Control 1, Example 1, Comparative Example 1 and Comparative Example 4. FIG. 4B shows changes with time in viscosity of Control 1, Example 1, Comparative Example 1 and Comparative Example 4. FIG. 5A shows changes with time in viscosity of Control 2, Comparative Example 5, and Comparative Example 6. FIG. 5B shows changes with time in the viscosities of Control 2, Comparative Example 5, and Comparative Example 6. FIG. 6A shows the results of Control 1, Comparative Example 1, Example 1, Control 2, Comparative Example 5 and Comparative Example 6. FIG. 6B shows the results of Control 1, Comparative Example 1, Example 1, Control 2, Comparative Example 5 and Comparative Example 6.

The powdery food composition according to the embodiment of the present invention will be described below.
The powdery food composition according to the present embodiment is used as a material for preparing a liquid food such as stew or sauce. The powdery food composition is dissolved in a solvent containing calcium and eaten as a liquid food. The powdery food composition comprises pregelatinized starch and a gelling agent which gels by a reaction with calcium ions. The content of pregelatinized starch is such that it is 2.5 to 10.0 parts by mass with respect to 100 parts by mass of the solvent.
By adopting such a configuration, it is possible to obtain a desired viscosity in a short time while suppressing the finally obtained viscosity.
Each component will be described in detail below.

1: Solvent The calcium content in the solvent is, for example, 50 to 300 mg/100 mL, preferably 100 to 180 mg/100 ml. As the solvent, for example, processed milk fortified with calcium may be used, but general milk is preferably used.
The mixing ratio of the solvent and the powdered food composition is, for example, 3 to 20 parts by mass, preferably 5 to 15 parts by mass with respect to 100 parts by mass of the solvent.
The temperature of the solvent when mixed with the powdery food composition is not particularly limited, and may be a solvent at room temperature or a solvent at a temperature lower than room temperature. Preferably, the temperature of the solvent is 0-15°C. The powdered food composition according to this embodiment provides a smooth texture without lumps even when mixed with a relatively low temperature solvent.

2: Powdery food composition The powdery food composition according to the present embodiment contains, as described above, pregelatinized starch and a gelling agent that gels due to reaction with calcium ions. According to the present embodiment, since the gelling agent that gels by the reaction with calcium ions is included in addition to the gelatinized starch, the desired viscosity can be obtained in a short time while suppressing the finally obtained viscosity. Can be obtained.

(Gelatinized starch)
As described above, the pregelatinized starch is contained in the powdery food composition in an amount of 2.5 to 10.0 parts by mass with respect to 100 parts by mass of the solvent. The content of the pregelatinized starch is preferably 2.8 to 9.0 parts by mass, more preferably 3.3 to 8.0 parts by mass with respect to 100 parts by mass of the solvent.
Pregelatinized starch has a thickening function. Therefore, when the content of pregelatinized starch is high, the viscosity of the liquid food finally obtained tends to increase.
In this embodiment, the content of the pregelatinized starch is relatively large (2.5 parts by mass or more per 100 parts by mass of the solvent), and thus the viscosity of the obtained liquid food is relatively high. That is, a liquid food having a thick consistency can be obtained. For example, when the powdery food composition is mixed with a solvent and stirred for 30 seconds, a liquid food having a viscosity 2 minutes after the solvent is charged in the range of 60 to 330 mPa·s can be obtained.

The content of pregelatinized starch in the powdery food composition is, for example, 20 to 60% by mass, preferably 30 to 45% by mass.
The pregelatinized starch is preferably granular. The use of granular pregelatinized starch has the effect of improving the solubility.
The pregelatinized starch preferably comprises acetylated adipic acid crosslinked starch. By using the acetylated adipic acid crosslinked starch, the effect that smooth physical properties are obtained can be obtained.
The pregelatinized starch preferably contains a component derived from potato starch. The use of pregelatinized starch derived from potato starch has the effect of exhibiting high viscosity.

(Gelling agent)
The gelling agent is not particularly limited as long as it is a material that gels by a reaction with calcium ions. Preferred gelling agents include iota carrageenan and pectin, more preferably iota carrageenan.

The content of the gelling agent is, for example, 0.01 to 1.0 part by mass, preferably 0.08 to 0.4 part by mass, relative to 100 parts by mass of the solvent.
The content of the gelling agent in the powdery food composition is, for example, 0.1 to 5.0% by mass, preferably 0.5 to 2.5% by mass.

(Other ingredients)
The powdery food composition according to the present embodiment may contain other components such as seasonings depending on the flavor and the like required for the liquid food.
As the seasoning, for example, sugar, salt, spices, cheese, butter, milk powder, fresh cream, creaming powder, dried vegetable powder, vegetable extract powder, oil and fat, yeast extract, soy sauce, vegetable broth, meat extract, curry powder, and An amino acid etc. can be illustrated.
Further, in addition to the seasoning, components such as a fragrance, an acidulant, an antioxidant (vitamin C, vitamin E, etc.) may be contained.
Further, the starch material may include esterified starch, etherified starch, phosphoric acid cross-linked starch, corn starch, tapioca starch, and decomposed products thereof, in addition to pregelatinized starch.
Further, a gelling agent other than the gelling agent, such as xanthan gum, guar gum, locust bean gum, and tamarind gum, which gels upon reaction with calcium ions, may be contained.

In particular, the powdery food composition preferably contains sugar and dried vegetable powder as seasonings.
The content of sugar in the powdery food composition is, for example, 10 to 40% by mass, preferably 15 to 30% by mass.
The content of the dried vegetable powder in the powdery food composition is, for example, 5 to 30% by mass, preferably 10 to 20% by mass.

3: Ingredient-containing food composition The powdered food composition may be provided alone, or may be mixed with the ingredient and provided as an ingredient-containing food composition.
In the present invention, the "ingredient material" refers to a food material that does not dissolve even when mixed with a solvent and has a size that can be visually observed in a liquid food, and does not include a powdery material that dissolves in the solvent.

As the ingredient, a dry ingredient is preferably used. Examples of the drying ingredients include dried vegetables, processed flour products, and processed meat products.
Examples of dried vegetables include corn, onions, broccoli, carrots, pumpkins, pak choy, spinach, mushrooms (eringi, oyster mushrooms, mushrooms, etc.), potatoes, sweet potatoes, eggplant, zucchini, beans (broad beans, etc.), and asparagus Can be mentioned.
Examples of processed flour foods include croutons and shredded crackers.
Examples of processed meat products include meatballs and sausages.

The content of the ingredient is, for example, 0.5 to 20 parts by mass, preferably 1 to 10 parts by mass, relative to 100 parts by mass of the solvent.

4: Others The method for producing the powdery food composition according to the present embodiment is not particularly limited. For example, a powdery food composition can be produced by mixing the above-mentioned raw materials using a mixer or the like. Alternatively, it can also be produced by heating and mixing the above-mentioned raw materials, extruding the heat-melted raw materials into an extrusion granulator, granulating the granules, and cooling the granulated product discharged from the extrusion granulator. Alternatively, all or part of the above raw materials are mixed, hot air is blown from the lower part of the granulation chamber, and the raw material powder is wound into the air to form a layer in which the particles are in a fluidized state, and then It can also be produced by spraying a granular liquid and growing it into granules by aggregation or coating.

The powdery food composition according to the present embodiment is provided, for example, by being enclosed in a packaging bag made of aluminum or the like together with ingredients as necessary. The ingredient and the powdered food composition may be enclosed in separate packaging bags.
At the time of eating, the consumer mixes the powdery food composition with a solvent and leaves it for a predetermined time. Thereby, a liquid food product is obtained. According to the present embodiment, as described above, since the predetermined gelling agent is used, the viscosity rapidly increases to the desired viscosity after mixing with the solvent. Also, the final viscosity does not become too high. Therefore, a liquid food having a desired viscosity can be obtained in a short time after mixing with a solvent.
Specifically, for example, in a container such as a cup, put the powdered food composition, just add cold milk and stir with a spoon or the like to obtain a thick viscosity in a short time without heating. You can Therefore, the powdery food composition of the present invention is effective for liquid foods with high viscosity, such as stews and curries, which require thickening.

(Example)
Hereinafter, in order to describe the present invention in more detail, examples performed by the present inventors will be described. However, the present invention should not be construed as being limited to the examples described below.

1: Comparison between pregelatinized starch and iota carrageenan (control 1)
Powdered food according to Control 1 in which the composition shown in Table 1 is mixed with pregelatinized starch, sugar, salt, spices, cheese, dried vegetable powder, vegetable extract powder, powdered fats and oils, other seasonings, and powdered flavors. A composition for use was obtained.
As the pregelatinized starch, acetylated adipic acid crosslinked starch, which is granular and originates from potato starch, was used.

The obtained powdery food composition was mixed with milk in an amount shown in Table 1 (temperature: 10° C., calcium content: 110 mg/100 mL) to obtain a liquid food. In addition, Table 1 also shows the content of each material with respect to 100 parts by mass of milk and the content of each material in the liquid food.
As shown in Table 1, the content of pregelatinized starch with respect to 100 parts by mass of milk was 3.5 parts by mass.

After mixing with the solvent, the time-dependent change in viscosity of the liquid food was measured by a B-type viscometer (Visco Tester VT-04 high viscosity manufactured by Rion Co., rotor No. 3, using 62.5 rpm, 30 seconds measurement). . Specifically, after mixing with the solvent, the mixture was stirred for 30 seconds, and the viscosity was measured 1, 2, 3, 5, 10, 15, 20 minutes after the start of mixing. Milk temperature was 10°C to 15°C.

(Example 1)
Table 2 shows the composition of the composition according to Example 1. A powdery food composition according to Example 1 was obtained with the same composition as in Control 1, except that iota carrageenan was added in an amount of 0.11 parts by mass relative to 100 parts by mass of milk. The obtained composition according to Example 1 was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured.

(Comparative Example 1)
Table 3 shows the composition of the composition according to Comparative Example 1. In Control 1, the content of pregelatinized starch was increased by 0.11 parts by mass relative to 100 parts by mass of milk. That is, the total content of pregelatinized starch was about 3.6 parts by mass with respect to 100 parts by mass of milk. A powdery food composition according to Comparative Example 1 was obtained by using the same composition as that of Control 1 in other points. Similarly to Control 1, the composition according to Comparative Example 1 was mixed with milk, and the change in viscosity with time was measured.

The measurement results of changes in viscosity with time of Control 1, Example 1 and Comparative Example 1 are shown in FIGS. 1A and 1B. The horizontal axis in FIG. 1B is the elapsed time after mixing, and the vertical axis is the viscosity. In FIGS. 1A and 1B, “PS” means pregelatinized starch, and “ιC” means iota carrageenan (the same applies to the following figures). The correspondence relationship between each example and the notation in the figure is as follows.
Control 1: PS 3.5%
Example 1: PS 3.5% + iC 0.11%
Comparative Example 1: PS 3.5% + PS 0.11%

As shown in FIGS. 1A and 1B, in both Example 1 and Comparative Example 1, the final viscosity was larger than that of Control 1. That is, it can be seen that the final viscosity is increased by increasing the amount of pregelatinized starch or by adding iota carrageenan instead of increasing the amount of pregelatinized starch. Further, the final viscosity magnitudes of Example 1 and Comparative Example 1 were not so different.
On the other hand, the initial rate of increase in viscosity after mixing was higher in Example 1 than in Comparative Example 1. That is, it was found that Example 1 reached the desired viscosity earlier than Comparative Example 1. It has been found that by adding iota carrageenan, only the initial rate of increase in viscosity can be increased without changing the final viscosity.

2: Comparison of Iota Carrageenan and Lambda Carrageenan (Part 1)
(Comparative example 2)
Table 3 shows the composition of the composition according to Comparative Example 2. A powdered food composition according to Comparative Example 2 was prepared using the same composition as Control 1, except that lambda carrageenan was added in an amount such that 0.011 parts by mass was added to 100 parts by mass of milk. Obtained. The obtained composition was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured. Lambda carrageenan is a component known as a gelling agent (thickening agent), but unlike iota carrageenan, it is not a gelling agent that gels due to a reaction with calcium ions.

2A and 2B show changes with time in the viscosity of Control 1, Example 1 and Comparative Example 2. In each figure, the notation “λC” indicates lambda carrageenan (the same applies to the following figures).
The correspondence relationship between each example and the notation in the figure is as follows.
Control 1: PS 3.5%
Example 1: PS 3.5% + iC 0.11%
Comparative Example 2: PS 3.5% + λC 0.011%

As shown in FIGS. 2A and 2B, in Example 1 and Comparative Example 2, there was no large difference in the initial (about 0 to 3 minutes) increase rate of viscosity. However, the final viscosity was larger in Comparative Example 2. That is, it can be understood that when the lambda carrageenan is added in such an amount that the same initial viscosity increase rate as in Example 1 can be obtained, the final viscosity increases.

3: Comparison of Iota Carrageenan and Lambda Carrageenan (Part 2)
(Comparative example 3)
Table 3 shows the composition of the composition according to Comparative Example 3. A powdered food composition according to Comparative Example 3 was prepared using the same composition as in Control 1, except that lambda carrageenan was added in an amount of 0.006 parts by mass per 100 parts by mass of milk. Obtained. The obtained composition was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured.

3A and 3B show changes with time in the viscosity of Control 1, Example 1 and Comparative Example 3.
The correspondence relationship between each example and the notation in the figure is as follows.
Control 1: PS 3.5%
Example 1: PS% 3.5+ιC 0.11%
Comparative Example 3: PS% 3.5+λC 0.006%

As shown in FIG. 3A, there is no significant difference in the final viscosity between Example 1 and Comparative Example 3. However, the initial (about 0 to 3 minutes) increase rate of viscosity was higher in Example 1 than in Comparative Example 3. That is, when the addition amount of lambda carrageenan was suppressed to such an amount that the final viscosity was about the same as in Example 1, the initial viscosity increasing rate was smaller than that in Example 1. It turns out that it ends up.

4: Comparison of Iota Carrageenan and Lambda Carrageenan (Part 3)
(Comparative example 4)
Table 3 shows the composition of the composition according to Comparative Example 4. A powdery food composition according to Comparative Example 4 was prepared using the same composition as Control 1, except that lambda carrageenan was added in an amount such that 0.11 parts by mass was added to 100 parts by mass of milk. Obtained. The obtained composition was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured.

4A and 4B show changes with time of the viscosity of Control 1, Example 1, Comparative Example 1 and Comparative Example 4.
The correspondence relationship between each example and the notation in FIG. 4 is as follows.
Control 1: PS 3.5%
Example 1: PS 3.5% + iC 0.11%
Comparative Example 1: PS 3.5% + PS 0.11%
Comparative Example 4: PS 3.5% + λC 0.11%

As shown in FIGS. 4A and 4B, in Comparative Example 4, the initial viscosity increasing rate was higher than in Example 1, but the final viscosity was about 3 times as large.

From the above, it can be seen that when the same amount is used, the initial rate of increase in viscosity of lambda carrageenan is greater than that of iota carrageenan, but the final viscosity also increases significantly. Further, when the addition amount is adjusted so that the final viscosities are the same, it is understood that the initial increase rate of the viscosity of iota carrageenan is larger than that of lambda carrageenan.

5: Examination of the concentration of pregelatinized starch (Control 2)
Table 3 shows the composition of the composition according to Control 2. A powdered food composition according to Control 2 was obtained using the same composition as Control 1, except that the content of pregelatinized starch was changed to 1.82 parts by weight with respect to 100 parts by weight of milk. It was The obtained composition was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured.
(Comparative example 5)
Table 3 shows the composition of the composition according to Comparative Example 5. A powdered food composition according to Comparative Example 5 was prepared using the same composition as Control 2, except that iota carrageenan was added in an amount such that 0.18 parts by mass was added to 100 parts by mass of milk. Obtained. The obtained composition was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was measured.
(Comparative example 6)
Table 3 shows the composition of the composition according to Comparative Example 6. In Control 2, the content of pregelatinized starch was increased by 0.18 parts by mass relative to 100 parts by mass of milk. That is, the total content of pregelatinized starch was 2.00 parts by mass with respect to 100 parts by mass of milk. Otherwise in the same manner as in Control 2, a powdery food composition according to Comparative Example 6 was obtained. Similarly to Control 1, the composition according to Comparative Example 6 was mixed with milk, and the change in viscosity with time was measured.

5A and 5B show changes with time in the viscosity of Control 2, Comparative Example 5 and Comparative Example 6. 6A and 6B show the results of Control 1, Comparative Example 1, Example 1, Control 2, Comparative Example 5, and Comparative Example 6.
The correspondence relationship between each example and the notation in the figure is as follows.
Control 1: PS 3.5%
Example 1: PS 3.5% + iC 0.11%
Comparative Example 1: PS 3.5% + PS 0.11%
Control 2: PS 1.82%
Comparative Example 5: PS 1.82%+ιC 0.18%
Comparative Example 6: PS 2%

As shown in FIG. 5A, FIG. 5B, FIG. 6A and FIG. 6B, Comparative Example 5 and Comparative Example 6 did not show a large difference in the initial increase rate of viscosity. That is, unlike when the content of pregelatinized starch is high (2.5 parts by mass or more per 100 parts by mass of milk), the content of pregelatinized starch is 2.0 parts by mass or less based on 100 parts by mass of milk. It was found that the initial viscosity increasing rate did not change so much even if iota carrageenan was added.

6: Examination of the amount of iota carrageenan (Example 2)
A powdery food composition according to Example 2 was obtained with the same composition as in Control 1, except that iota carrageenan was added in an amount of 0.085 parts by mass with respect to 100 parts by mass of milk. The obtained composition according to Example 2 was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was confirmed.
As a result, the onset of viscosity was faster than without the addition of iota carrageenan and a formulation with a desirable final viscosity was obtained.

(Example 3)
A powdered food composition according to Example 3 was obtained with the same composition as in Control 1, except that iota carrageenan was added in an amount of 0.36 parts by mass relative to 100 parts by mass of milk. The obtained composition according to Example 3 was mixed with milk in the same manner as in Control 1, and the change in viscosity with time was confirmed.
As a result, the rise of viscosity was much faster than without the addition of iota carrageenan and a formulation of acceptable viscosity was obtained although the final viscosity was slightly higher.

Claims (13)

A powdery food composition which is dissolved in a solvent containing calcium,
with pregelatinized starch,
Including a gelling agent that gels by reaction with calcium ions,
The content of the pregelatinized starch is 2.5 to 10.0 parts by mass with respect to 100 parts by mass of the solvent,
Powdery food composition. The powdery food composition according to claim 1, wherein the calcium content in the solvent is 50 to 300 mg/100 mL. The powdery food composition according to claim 1 or 2, wherein the solvent contains milk. The powdery food composition according to any one of claims 1 to 3, wherein the content of the gelling agent is 0.01 to 1.0 part by mass with respect to 100 parts by mass of the solvent. object. The powdery food composition according to any one of claims 1 to 4, wherein the pregelatinized starch is in a granular form. The powdered food composition according to claim 1, wherein the pregelatinized starch contains acetylated adipic acid crosslinked starch. The powdered food composition according to any one of claims 1 to 6, wherein the pregelatinized starch contains a component derived from potato starch. The powdery food composition according to any one of claims 1 to 7, wherein the gelling agent contains iota carrageenan or pectin. The powdery food composition according to any one of claims 1 to 8, which is dissolved in the solvent at a temperature of 0 to 15°C. A powdery food composition according to any one of claims 1 to 9,
An ingredient-containing composition for food, comprising: The ingredient-containing food composition according to claim 10, wherein the content of the ingredient is 0.5 to 20 parts by mass with respect to 100 parts by mass of the solvent. A powdery food composition according to any one of claims 1 to 9; or an ingredient-containing food composition according to claim 10 or 11,
With the solvent,
A liquid food containing. A liquid food comprising a step of mixing the powdery food composition according to any one of claims 1 to 9 or the ingredient-containing food composition according to claim 10 or 11 with the solvent. Preparation method of.

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