JP7360226B1 - Food composition, method for suppressing fatty odor of silkworm powder - Google Patents

Abstract

[Problem] To suppress fatty odor in a food composition containing silkworm powder. [Solution] A food composition contains the following ingredients (A) and (B); (A) silkworm powder; and (B) matcha powder; A) and component (B); Contains (A) silkworm powder and (B) matcha powder. [Selection diagram] None

Description

Application of Article 30, Paragraph 2 of the Patent Act On September 26, 2020, a food composition (matcha protein bar) containing silkworm powder was sold at Aoyama Gakuin University. 25 other publications

The present disclosure relates to food compositions.

Traditionally, silkworms have been widely raised in Japan for the production of silk. Furthermore, it is known that unique effects can be obtained by eating silkworms; for example, Patent Document 1 describes the effect of treating diabetes by eating silkworms.

Japanese Patent Application Publication No. 08-337530

Silkworms are relatively rich in protein, so they are attracting attention as a new protein source. However, the inventors of the present invention have found that silkworms have a fatty odor, which tends to be an obstacle to continuous feeding. Therefore, there is a need for a technique that can suppress fatty odor in food compositions containing silkworm powder.

The present disclosure can be realized as the following forms.

(1) According to one embodiment of the present disclosure, a food composition is provided. This food composition contains the following ingredients (A) and (B); (A) silkworm powder and (B) matcha powder. According to the food composition of this form, fatty odor derived from silkworm powder can be suppressed.

(2) In the food composition described in (1) above, the content of the component (A) may be 10 to 95% by mass. According to the food composition of this form, the fatty odor derived from silkworm powder can be suppressed while obtaining the effects specific to silkworm.

(3) In the food composition described in (1) or (2) above, the mass ratio [(A)/(B)] of the component (A) and the component (B) is 1 to 30. It's okay. According to the food composition of this form, the fatty odor derived from silkworm powder can be further suppressed.

(4) In the food composition according to any one of (1) to (3) above, the food composition may be a solid food composition. According to the food composition of this form, it is possible to provide a food composition in which the fatty odor derived from silkworm powder is suppressed.

(5) In the food composition described in (4) above, the content of the component (A) may be 40 to 95% by mass. According to the food composition of this form, the fatty odor derived from silkworm powder can be suppressed while obtaining the effects specific to silkworm.

(6) In the food composition described in (4) above, the content of component (B) may be 1 to 30% by mass. According to the food composition of this form, the fatty odor derived from silkworm powder can be further suppressed while obtaining the effects specific to silkworm.

(7) In the food composition according to any one of (1) to (3) above, the food composition may be a beverage. According to the food composition of this form, it is possible to provide a beverage in which the fatty odor derived from silkworm powder is suppressed.

(8) In the food composition described in (7) above, the content of the component (A) may be 5 to 60% by mass. According to the food composition of this form, the fatty odor derived from silkworm powder can be suppressed while obtaining the effects specific to silkworm.

(9) In the food composition described in (7) above, the content of component (B) may be 1 to 40% by mass. According to the food composition of this form, the fatty odor derived from silkworm powder can be further suppressed while obtaining the effects specific to silkworm.

(10) In the food composition according to any one of (1) to (9) above, the ingredient (C) is one or more selected from the group consisting of yuzu, lemon, and sudachi. may contain citrus fruits. According to the food composition of this form, the fatty odor derived from silkworm powder can be further suppressed.

(11) In the food composition according to (10) above, the mass ratio [(A)/(C)] of the component (A) and the component (C) in terms of solid content is 1 to 40. It's okay. According to the food composition of this form, the flavor can be improved while suppressing fatty odor and harsh taste.

(12) In the food composition according to (10) or (11) above, the mass ratio [(C)/(B)] of the component (C) and the component (B) in terms of solid content is It may be 0.25 to 5. According to the food composition of this form, the flavor can be improved while suppressing fatty odor and harsh taste.

(13) In the food composition according to any one of (10) to (12) above, the content of component (C) may be 1 to 40% by mass in terms of solid content. According to the food composition of this form, the flavor can be improved while suppressing fatty odor and harsh taste.

(14) According to another aspect of the present disclosure, a method for suppressing fatty odor of silkworm powder is provided. This suppression method includes the following components (A) and (B); (A) silkworm powder and (B) matcha powder. According to this type of suppression method, the fatty odor derived from silkworm powder can be suppressed.

Note that the present invention can be implemented in various forms. For example, it can be realized in the form of a method for producing a food composition.

<Food composition>
The food composition of the present disclosure may be, for example, a solid or liquid beverage, and may take any appropriate form. Note that "liquid" in this specification may include relatively highly viscous liquid and jelly.

When the food composition of the present disclosure is a solid food composition, its shape is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), such as powder, granules, tablets, rods, and plates. It can be made into various solid shapes such as , block shape, etc. More specifically, solid food compositions include, for example, solid food compositions such as protein bars, and powdered food compositions such as protein powder. Further, the size of the solid food composition of the present disclosure can be appropriately selected depending on the form of the food composition, as long as it can be chewed and ingested.

When the food composition of the present disclosure is a beverage, single strength is preferred from the standpoint of convenience. Here, in this specification, "single strength" refers to a beverage that can be drunk as is without dilution. Examples of drinks include protein drinks.

The pH of the beverage at 20°C is not particularly limited, but from the viewpoint of stability and flavor, it is preferably 2.0 to 8.0, more preferably 2.5 to 7.5, even more preferably 2.6 to 7. .0, particularly preferably 3.0 to 6.5.

The food composition of the present disclosure contains silkworm powder as component (A). Here, in this specification, "silkworm powder" is powdered by drying silkworms.

As component (A), a commercially available product may be used, or one produced from silkworms may be used. The method for producing silkworm powder is not particularly limited, but for example, one produced by the method described in JP-A-08-337530 may be used. JP-A-08-337530 describes a method in which fourth-instar silkworms to fifth-instar extremely heavy silkworms are subjected to antioxidant treatment using nitrogen gas, and then freeze-dried to powder.

The content of component (A) in the food composition of the present disclosure is not particularly limited, but from the viewpoint of obtaining effects specific to silkworms, the content is preferably 10% by mass or more, more preferably 15% by mass or more, and 20% by mass or more. is more preferably 25% by mass or more, particularly preferably 25% by mass or more, and from the viewpoint of suppressing fatty odor, 95% by mass or less is preferable, more preferably 93% by mass or less, even more preferably 90% by mass or less, particularly 85% by mass or less. preferable. The content of component (A) in the food composition is preferably 10 to 95% by mass, more preferably 15 to 93% by mass, even more preferably 20 to 90% by mass, particularly preferably 25 to 95% by mass. It is 85% by mass. Here, the fatty odor refers to a greasy odor. In the present disclosure, the content of component (A) in the food composition corresponds to the amount of component (A) blended into the food composition. In the present disclosure, the "content" of a certain component means the proportion of the mass occupied by the component when the mass of the entire composition is 100% by mass.

Further, the content of component (A) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

When the food composition is a solid food composition, the content of component (A) in the solid food composition is preferably 40% by mass or more, and 50% by mass from the viewpoint of obtaining effects specific to silkworms. The above is more preferable, still more preferably 60% by mass or more, particularly preferably 70% by mass or more, even more preferably 75% by mass or more, particularly preferably 80% by mass or more, and from the viewpoint of suppressing fatty odor, 95% by mass The following is preferable, 90% by mass or less is more preferable, 88% by weight or less is even more preferable, and particularly preferably 85% by weight or less. The content range of component (A) in the solid food composition is preferably 40 to 95% by mass, more preferably 50 to 90% by mass, even more preferably 60 to 88% by mass, particularly preferably It is 70 to 85% by mass.

When the food composition of the present disclosure is a beverage, the content of component (A) in the beverage is preferably 5% by mass or more, more preferably 10% by mass or more, from the viewpoint of obtaining effects specific to silkworms. It is more preferably 15% by mass or more, particularly preferably 20% by mass or more, even more preferably 25% by mass or more, particularly preferably 27% by mass or more, and from the viewpoint of suppressing fatty odor, 60% by mass or less is preferably 50% by mass or more. It is more preferably at most 40% by mass, even more preferably at most 35% by mass, even more preferably at most 30% by mass. The content range of component (A) in the beverage is preferably 5 to 60% by mass, more preferably 10 to 50% by mass, even more preferably 15 to 40% by mass, particularly preferably 20 to 35% by mass. %, even more preferably 25-30% by weight, particularly preferably 27-30% by weight.

The food composition of the present disclosure contains matcha powder as component (B) in order to suppress the fatty odor derived from silkworm powder. In the present disclosure, "Matcha powder" means powdered Matcha. Furthermore, in the present disclosure, "matcha" refers to green tea that is ground into powder. Therefore, component (B) is not limited to a powder made from tencha, but is not particularly limited as long as it is a powder made from green tea such as gyokuro or sencha. Component (B) is not particularly limited, but from the viewpoint of ease of procurement, commercially available matcha powder is preferably used.

From the viewpoint of suppressing fatty odor, the content of component (B) in the food composition of the present disclosure is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 3% by mass or more, and 5% by mass or more. It is particularly preferably at least 40% by mass, from the viewpoint of suppressing the harsh taste derived from matcha, more preferably at most 30% by mass, even more preferably at most 20% by mass, and particularly preferably at most 10% by mass. The content range of component (B) in the food composition is preferably 0.1 to 40% by mass, more preferably 1 to 30% by mass, even more preferably 3 to 20% by mass, particularly preferably It is 5 to 10% by mass. Here, the acrid taste refers to a flavor that feels strange as a food, such as a sensation of numbness on the tongue. In the present disclosure, the content of component (B) in the food composition corresponds to the amount of component (B) blended into the food composition.

Further, the content of component (B) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

For example, when the food composition is a solid food composition, the content of component (B) in the solid food composition is preferably 1% by mass or more, and 3% by mass from the viewpoint of suppressing fatty odor. The above is more preferred, 5% by mass or more is even more preferred, 7% by mass or more is especially preferred, and from the viewpoint of suppressing the harsh taste derived from matcha, 30% by mass or less is preferred, 20% by mass or less is more preferred, and 15% by mass. The following is more preferable, and 10% by mass or less is particularly preferable. The content range of component (B) in the solid food composition is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, even more preferably 5 to 15% by mass, particularly preferably It is 7 to 10% by mass.

When the food composition of the present disclosure is a beverage, the content of component (B) in the beverage is preferably 1% by mass or more, more preferably 3% by mass or more, and 5% by mass or more from the viewpoint of suppressing fatty odor. % or more, particularly preferably 7% by mass or more, and from the viewpoint of suppressing the harsh taste derived from matcha, preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and 10% by mass or less. % or less is particularly preferred. The content of component (B) in the beverage is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, even more preferably 5 to 20% by mass, and particularly preferably 7 to 10% by mass. %.

Note that the food composition of the present disclosure may be a concentrated beverage, but in the case of a concentrated beverage, when the reduced beverage is prepared by diluting it according to the specified usage, the component (A) and the components in the reduced beverage It is preferable that each content of (B) satisfies the above requirements.

The mass ratio [(A)/(B)] between component (A) and component (B) in the food composition of the present disclosure is preferably 1 or more, more preferably 2 or more, from the viewpoint of suppressing fatty odor. It is more preferably 3 or more, and from the viewpoint of suppressing fatty odor, it is preferably 30 or less, more preferably 20 or less, even more preferably 15 or less, and even more preferably 12 or less. The range of the mass ratio [(A)/(B)] is preferably 1 to 30, more preferably 2 to 20, and still more preferably 3 to 15.

Furthermore, the mass ratio [(A)/(B)] between component (A) and component (B) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

For example, when the food composition is a solid food composition, the mass ratio [(A)/(B)] is preferably 1 or more, more preferably 2.5 or more, from the viewpoint of suppressing fatty odor. More preferably 5 or more. In addition, when the food composition is a solid food composition, the mass ratio [(A)/(B)] is preferably 30 or less, more preferably 20 or less, and 15 or less from the viewpoint of suppressing fatty odor. is more preferable, and 12 or less is especially preferable. When the food composition is a solid food composition, the range of the mass ratio [(A)/(B)] is preferably 1 to 30, more preferably 2.5 to 20, even more preferably 5 to 15, particularly preferably 5 to 12.

When the food composition of the present disclosure is a beverage, the mass ratio [(A)/(B)] is preferably 1 or more, more preferably 2 or more, and still more preferably 3 or more, from the viewpoint of suppressing fatty odor. . Moreover, from the viewpoint of suppressing fatty odor, the mass ratio [(A)/(B)] is preferably 10 or less, more preferably 7 or less, and even more preferably 5 or less. The range of such mass ratio [(A)/(B)] is preferably 1 to 10, more preferably 2 to 7, and still more preferably 3 to 5.

Furthermore, the following aspects are also suitable for the food composition of the present disclosure.

When the food composition of the present disclosure is a solid food composition, from the viewpoint of suppressing fatty odor and harsh taste and improving taste, the content of component (A) is 60 to 95% by mass, and the content of component (B ) content is preferably 3 to 15% by mass, and the mass ratio [(A)/(B)] is preferably 5 to 20, and the content of component (A) is preferably 70 to 90% by mass, and the content of component (B ) is more preferably 5 to 10% by mass and the mass ratio [(A)/(B)] is 7 to 15.

In addition, when the food composition of the present disclosure is a beverage, the content of component (A) is 20 to 40% by mass, and the content of component (B) is 20 to 40% by mass, from the viewpoint of suppressing fatty odor and harsh taste and improving taste. It is preferable that the content is 5 to 20% by mass and the mass ratio [(A)/(B)] is 1 to 7, and the content of component (A) is 25 to 35% by mass and that of component (B). It is more preferable that the content is 7 to 15% by mass and the mass ratio [(A)/(B)] is 2 to 5.

Furthermore, the food composition of the present disclosure may contain component (C) citrus fruits in order to further suppress the fatty odor derived from silkworm powder. Ingredient (C) is not particularly limited, but includes, for example, one or more selected from the group consisting of mandarin orange, orange, summer mandarin orange, lemon, yuzu, sudachi, kabosu, grapefruit, shikwasa, hassaku, and lime. . Component (C) is preferably one or more selected from the group consisting of yuzu, lemon, and sudachi, and more preferably contains yuzu, from the viewpoint of further suppressing the fatty odor derived from silkworm powder. In other words, the food composition of the present disclosure preferably contains, as component (C), one or more citrus fruits selected from the group consisting of yuzu, lemon, and sudachi, and more preferably contains yuzu. In addition, when a plurality of types of citrus components are included as component (C), both the compounding amount and the content mean the total amount. Furthermore, the food composition of the present disclosure may contain one or more other citrus fruits other than yuzu, lemon, and sudachi as component (C) in order to further suppress the fatty odor derived from silkworm powder. good. Such other citrus fruits are not particularly limited, but may be, for example, one or more types selected from the group consisting of tangerines, oranges, summer tangerines, kabosu, grapefruit, shikuwasa, hassaku, and limes.

The form of component (C) is not particularly limited, and may be liquid or solid. When the food composition is a solid food composition, it is preferable to use solid component (C) from the viewpoint of workability during mixing. Specifically, when the food composition is a solid food composition, it is preferable to use powdered component (C), that is, citrus powder.

The content of component (C) in the food composition of the present disclosure is preferably 1% by mass or more, more preferably 2% by mass or more, in terms of solid content, from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. It is preferably 3% by mass or more, more preferably 4% by mass or more, and from the viewpoint of suppressing fatty odor and harsh taste and improving flavor, 40% by mass or less is preferable, more preferably 30% by mass or less, 20% by mass or less. % or less is more preferable, and 10 mass % or less is particularly preferable. The content of component (C) in the food composition is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, even more preferably 3 to 20% by mass, in terms of solid content. Particularly preferably 4 to 10% by weight. In the present disclosure, the content of component (C) in the food composition in terms of solid content corresponds to the amount of component (C) blended in the food composition in terms of solid content. In addition, in the present disclosure, "solid content conversion" means converting to the mass of the residue after drying the sample at 120° C. for 12 hours under a nitrogen stream.

Further, the content of component (C) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

For example, when the food composition is a solid food composition, the content of component (C) in the solid food composition is determined based on the solid content from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. In terms of conversion, it is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and from the viewpoint of suppressing fatty odor and harsh taste and improving flavor, 40% by mass or less is preferably 30% by mass or more. It is more preferably at most 20% by mass, even more preferably at most 10% by mass, and particularly preferably at most 10% by mass. The content of component (C) in the solid food composition is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and even more preferably 5 to 20% by mass in terms of solid content. %, particularly preferably from 5 to 10% by weight.

When the food composition of the present disclosure is a beverage, the content of component (C) in the beverage is 1% by mass or more in terms of solid content, from the viewpoint of suppressing fatty odor and harsh taste and improving taste. is preferably 2% by mass or more, more preferably 3% by mass or more, particularly preferably 5% by mass or more, and from the viewpoint of suppressing fatty odor and harsh taste and improving flavor, 40% by mass or less is preferable, The content is more preferably 30% by mass or less, even more preferably 20% by mass or less, and particularly preferably 10% by mass or less. The content of component (C) in the beverage is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, even more preferably 3 to 20% by mass, particularly preferably is 5 to 10% by mass.

The mass ratio [(A)/(C)] of component (A) and component (C) in terms of solid content in the food composition of the present disclosure is determined from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. The number is preferably 1 or more, more preferably 3 or more, still more preferably 5 or more, and from the viewpoint of suppressing fatty odor and harsh taste and improving flavor, it is preferably 40 or less, more preferably 30 or less, and still more preferably 20 or less. preferable. The range of the mass ratio [(A)/(C)] is preferably 1 to 40, more preferably 3 to 30, and even more preferably 5 to 20.

Further, the mass ratio [(A)/(C)] of component (A) and component (C) in terms of solid content in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

For example, when the food composition is a solid food composition, the mass ratio [(A)/(C)] in terms of solid content is determined from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. It is preferably 2.5 or more, more preferably 5 or more, and even more preferably 7 or more. Further, when the food composition is a solid food composition, the mass ratio [(A)/(C)] is preferably 30 or less from the viewpoint of suppressing fatty odor and harsh taste and improving flavor; It is more preferably 20 or less, even more preferably 15 or less, and particularly preferably 12 or less. When the food composition is a solid food composition, the range of the mass ratio [(A)/(C)] is preferably 2.5 to 30, more preferably 5 to 20, even more preferably 7-15, particularly preferably 7-12.

When the food composition of the present disclosure is a beverage, the mass ratio [(A)/(C)] in terms of solid content should be 1 or more from the viewpoint of suppressing fatty odor and harsh taste and improving taste. It is preferably 2 or more, more preferably 3 or more, and even more preferably 3 or more. Moreover, from the viewpoint of suppressing fatty odor and harsh taste and improving flavor, the mass ratio [(A)/(C)] is preferably 10 or less, more preferably 7 or less, and particularly preferably 5 or less. The range of such mass ratio [(A)/(B)] is preferably 1 to 10, more preferably 2 to 7, and still more preferably 3 to 5.

The mass ratio [(C)/(B)] of component (C) and component (B) in terms of solid content in the food composition of the present disclosure is determined from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. From the viewpoint of suppressing fatty odor and harsh taste and improving flavor, it is preferably 0.25 or more, more preferably 0.4 or more, and even more preferably 0.5 or more, and preferably 5 or less, more preferably 4 or less. Preferably, 2 or less is more preferable. The range of such mass ratio [(C)/(B)] is preferably 0.25 to 5, more preferably 0.4 to 4, and even more preferably 0.5 to 2.

Furthermore, the mass ratio [(C)/(B)] of component (C) and component (B) in terms of solid content in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

For example, when the food composition is a solid food composition, the mass ratio [(C)/(B)] in terms of solid content is determined from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. It is preferably 0.25 or more, more preferably 0.5 or more, and even more preferably 0.75 or more. Further, when the food composition is a solid food composition, the mass ratio [(C)/(B)] is preferably 5 or less from the viewpoint of suppressing fatty odor and harsh taste and improving flavor; It is more preferably 3 or less, even more preferably 1.5 or less, and particularly preferably 12 or less. When the food composition is a solid food composition, the range of the mass ratio [(C)/(B)] is preferably 0.25 to 5, more preferably 0.5 to 3, and more preferably 0.25 to 5. Preferably it is 0.75 to 1.5.

When the food composition of the present disclosure is a beverage, the mass ratio [(C)/(B)] in terms of solid content is 0.25 from the viewpoint of suppressing fatty odor and harsh taste and improving taste. It is preferably at least 0.4, more preferably at least 0.5, and even more preferably at least 0.5. Moreover, the mass ratio [(C)/(B)] is preferably 5 or less, more preferably 3 or less, and even more preferably 1 or less, from the viewpoint of suppressing fatty odor and harsh taste and improving flavor. The range of such mass ratio [(C)/(B)] is preferably 0.25 to 5, more preferably 0.4 to 3, and even more preferably 0.5 to 1.

The food composition of the present disclosure may optionally include acidulants, sweeteners, amino acids, proteins, vitamins, minerals, fragrances, fruit juices, plant extracts, esters, pigments, milk components, cocoa powder, It can contain one or more additives such as seasonings, fats and oils, antioxidants, preservatives, pH adjusters, and quality stabilizers. Note that the content of the additive can be appropriately set within a range that does not impair the purpose of the present disclosure.

Furthermore, when the food composition of the present invention is in solid form, it can contain an acceptable carrier if necessary. For example, excipients (e.g., monosaccharides such as glucose, galactose, fructose, disaccharides such as sucrose, lactose, maltose, sugar alcohols such as xylitol, sorbitol, dextrin, starch decomposition products such as powdered candy); binders (e.g., hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); Disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone) , corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.); flavoring agents (e.g., stevia); etc.); Examples include carriers such as oligosaccharides, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, fillers, surfactants, dispersants, buffers, and diluents. Note that the content of the carrier can be appropriately set within a range that does not impair the purpose of the present invention.

The food composition of the present disclosure can be manufactured according to a conventional method, and an appropriate method can be used. For example, specific amounts of component (A), component (B), and optional component (C), If necessary, carriers and/or additives can be mixed and manufactured, preferably within the above-mentioned content and mass ratio ranges. The mixing order of component (A), component (B), and optional component (C) is not particularly limited, and one component may be added to another component and mixed, or all components may be added almost simultaneously. may be mixed. As a mixing method, an appropriate method such as stirring or shaking may be employed, and a mixing device may also be used. Further, when the food composition of the present disclosure is in solid form, it may be molded by compression or the like to obtain a desired shape, or it may be granulated by a known granulation method or the like.

When the food composition of the present disclosure is a beverage, it can be used in ordinary packaging containers such as molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, paper containers composited with metal foil or plastic film, and bottles. Can be filled and served. In addition, beverages may be heat sterilized; for example, if the beverage can be heat sterilized after being filled into a container such as a metal can, the beverage may be sterilized by heat as stipulated by applicable laws and regulations (in Japan, the Food Sanitation Law). Can be manufactured under sterilized conditions. For items that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize them under the same sterilization conditions as above, such as sterilizing them at high temperature for a short time using a plate heat exchanger, cooling them to a certain temperature, and filling them into containers. method can be adopted.

<How to suppress the fatty odor of silkworm powder>
The method for suppressing fatty odor of silkworm powder of the present disclosure includes the following components (A) and (B);
(A) Silkworm powder (B) Matcha powder is contained.

In the suppression method of the present disclosure, it is sufficient that component (A) and component (B) are finally contained in the food composition, and there are no particular limitations on the timing of their inclusion or the order of blending. Further, the form of the food composition is not particularly limited as long as it can be orally ingested, and may be solid or liquid. In addition, the specific structure of the food composition and the specific structure of components (A) and (B) (for example, each content, mass ratio, etc.) are as explained above.

The suppression method of the present disclosure may further include component (C). In this type of method as well, it suffices that component (A), component (B), and component (C) are finally contained in the food composition, and there are no particular limitations on the timing of their inclusion or the order in which they are blended. . Further, the form of the food composition is not particularly limited as long as it can be orally ingested, and may be solid or liquid. In addition, the specific structure of the food composition and the specific structures of components (A), (B), and (C) (for example, each content, mass ratio, etc.) are as explained above.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

<Sensory test>
For each powdered food and drink, four expert panels conducted a sensory test on the "intensity of fatty odor,""intensity of harsh taste," and "intensity of umami flavor." The sensory test was conducted after each panelist agreed to the following evaluation criteria. The expert panel then determined the final score through discussion.

(1) Evaluation criteria for intensity of fatty odor A rating of "1" is unfavorable because it has the strongest fatty odor, and a rating of "5" is preferred because it has the weakest fatty odor. Regarding the powdered food, the intensity of the fatty odor of the powdered food of Example 1 was given a rating of "5", the intensity of the fatty odor of the powdered food of Example 9 was given a rating of "3", and the intensity of the fatty odor of the powdered food of Comparative Example 1 was given a rating of "3". The strength was evaluated with a score of "1". Regarding the beverages, the intensity of the fatty odor of the beverage of Example 11 was given a rating of "5", the intensity of the fatty odor of the beverage of Example 15 was given a rating of "3", and the intensity of the fatty odor of the beverage of Comparative Example 2 was given a rating of "5". It was evaluated as "1".

The specific evaluation criteria are as follows.
5: No fatty odor (equivalent to or better than Example 1 or Example 11)
4: Weak fatty odor (excellent compared to Example 9 or Example 15, but inferior compared to Example 1 or Example 11)
3: Fat odor is somewhat weak (equivalent to or better than Example 9 or Example 15).
2: Slightly strong fatty odor (excellent compared to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15)
1: Strong fatty odor (equivalent to or lower than Comparative Example 1 or Comparative Example 2)

(2) Evaluation criteria for intensity of harsh taste A score of "1" is unfavorable because it has the strongest harsh taste, and a score of "5" is preferred because it is the weakest. Regarding the powdered foods, the intensity of the harsh taste of the powdered food of Example 1 was given a rating of "5", the intensity of the harsh taste of the powdered food of Example 9 was given a rating of "3", and the harshness of the powdered food of Comparative Example 1 was given a rating of "3". The strength was evaluated with a score of "1". Regarding the beverages, the intensity of the harsh taste of the beverage of Example 11 was given a rating of "5", the intensity of the harsh taste of the beverage of Example 15 was given a rating of "3", and the strength of the harsh taste of the beverage of Comparative Example 2 was given a rating of "3". It was evaluated as "1".

The specific evaluation criteria are as follows.
5: No harsh taste (equivalent to or better than Example 1 or Example 11)
4: Weak harsh taste (excellent compared to Example 9 or Example 15, but inferior compared to Example 1 or Example 11)
3: Slightly weak harsh taste (equivalent to or better than Example 9 or Example 15)
2: Slightly strong harsh taste (excellent compared to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15)
1: Strong harsh taste (equivalent to or lower than Comparative Example 1 or Comparative Example 2)

(3) Evaluation criteria for umami intensity A rating of "1" is unfavorable because the umami is the weakest, and a rating of "5" is preferred because the umami is the strongest. Regarding the powdered foods, the intensity of the flavor of the powdered food of Example 1 was given a rating of "5", the intensity of the flavor of the powdered food of Example 9 was given a rating of "3", and the intensity of the flavor of the powdered food of Comparative Example 1 was given a rating of "3". It was evaluated as a score of "1". Regarding the beverages, the intensity of the flavor of the beverage of Example 11 was given a rating of "5", the intensity of the flavor of the beverage of Example 15 was given a rating of "3", and the intensity of the flavor of the beverage of Comparative Example 2 was given a rating of "1". It was evaluated as

The specific evaluation criteria are as follows.
5: Strong flavor (equivalent to or better than Example 1 or Example 11)
4: Slightly strong flavor (excellent compared to Example 9 or Example 15, but inferior to Example 1 or Example 11)
3: Slightly weak taste (equivalent to or better than Example 9 or Example 15)
2: Weak flavor (excellent compared to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15)
1: No flavor (equivalent to or lower than Comparative Example 1 or Comparative Example 2)

<Examples 1 to 10, Comparative Example 1>
Each component was mixed according to the formulation shown in Table 1 to obtain a powdered food. The results of the sensory evaluation of the obtained powdered food are also shown in Table 1.

<Examples 11 to 18, Comparative Example 2>
Each component was mixed according to the formulation shown in Table 2 to obtain a single-strength beverage. The results of the sensory evaluation of the obtained beverages are also shown in Table 2.

Tables 1 and 2 show that the fatty odor of silkworm powder can be suppressed by incorporating matcha powder into silkworm powder.

The present invention is not limited to the above-described embodiments, and can be realized in various configurations without departing from the spirit thereof. For example, the technical features in the embodiments and examples corresponding to the technical features in each form described in the summary column of the invention may be used to solve some or all of the above-mentioned problems, or to solve the above-mentioned problems. In order to achieve some or all of the effects, it is possible to replace or combine them as appropriate. Further, unless the technical feature is described as essential in this specification, it can be deleted as appropriate.

Claims (14)

The following components (A) and (B);
A food composition containing (A) silkworm powder (B) matcha powder. The food composition according to claim 1, wherein the content of the component (A) is 10 to 95% by mass. The food composition according to claim 1, wherein the mass ratio [(A)/(B)] of the component (A) and the component (B) is 1 to 30. The food composition according to claim 1, wherein the food composition is a solid food composition. The food composition according to claim 4, wherein the content of the component (A) is 40 to 95% by mass. The food composition according to claim 4, wherein the content of the component (B) is 1 to 30% by mass. The food composition of claim 1, wherein the food composition is a beverage. The food composition according to claim 7, wherein the content of the component (A) is 5 to 60% by mass. The food composition according to claim 7, wherein the content of the component (B) is 1 to 40% by mass. The food composition according to claim 1, further comprising, as component (C), one or more citrus fruits selected from the group consisting of yuzu, lemon, and sudachi. The food composition according to claim 10, wherein the mass ratio [(A)/(C)] of the component (A) and the component (C) in terms of solid content is 1 to 40. The food composition according to claim 10, wherein the mass ratio [(C)/(B)] of the component (C) and the component (B) in terms of solid content is 0.25 to 5. The food composition according to claim 10, wherein the content of the component (C) is 1 to 40% by mass in terms of solid content. The following components (A) and (B);
(A) Silkworm powder (B) A method for suppressing fatty odor of silkworm powder by containing matcha powder.