Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/06—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
  • A23B2/405—Preservation of foods or foodstuffs, in general by heating loose unpacked materials in solid state
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/742—Organic compounds containing oxygen
  • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/783—Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/788—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/02—Preserving by heating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/16—Preserving with chemicals
  • A23B9/24—Preserving with chemicals in the form of liquids or solids
  • A23B9/26—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/16—Preserving with chemicals
  • A23B9/24—Preserving with chemicals in the form of liquids or solids
  • A23B9/26—Organic compounds; Microorganisms; Enzymes
  • A23B9/28—Microorganisms; Enzymes ; Antibiotics
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/16—Preserving with chemicals
  • A23B9/24—Preserving with chemicals in the form of liquids or solids
  • A23B9/30—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Definitions

• the present invention relates to a food composition.
• a technique for adding enzymes in food manufacturing processes to improve the taste and texture of foods is known.
• the enzymes are often added as food compositions containing the enzymes.
• Food compositions containing enzymes are preferred because they allow the enzymes to act evenly on the raw materials when the enzymes are dissolved in water and have a moisture content equivalent to a predetermined value or more.
• the food compositions are required to be of a quality that allows various enzymes to act sufficiently while suppressing the growth of microorganisms that cause food deterioration, and does not impair the taste of the produced food.
• Literature 1 JP Patent Publication 03-139278 discloses that the stability of glucose oxidase can be maintained by using a phosphate buffer.
• Reference 1 the technology disclosed in Reference 1 was not able to be adopted as a technology that can inhibit the growth of microorganisms that cause food deterioration when the enzyme is dissolved in water, and that does not impair the flavor of the food produced.
• the present inventors have found that by adjusting the moisture content, pH, and salt equivalent of a food composition within a predetermined range and adjusting the content of undissociated acetic acid and/or ethanol within a predetermined range, it is possible to maintain enzyme activity while suppressing the growth of microorganisms that cause food deterioration when the enzyme is dissolved in water.Furthermore, it has been found that by adding an enzyme that reacts with a predetermined substrate to the food composition, a texture improving effect can be obtained due to the synergistic effect of sodium, enzyme, and undissociated acetic acid and/or ethanol, particularly in foods and beverages that use grains as raw materials, and this has led to the completion of the present invention.
• the gist of the present invention relates to, for example, the following.
• a food composition that satisfies all of the following requirements (a) to (d).
• the moisture content calculated on a wet mass basis is 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, 43 w/w% or more, 45 w/w% or more, 47 w/w% or more, 50 w/w% or more, or 52 w/w% or more, and the upper limit is not particularly limited, but is, for example, 90 w/w% or less, 88 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 58 w/w% or less, and the range is,
• the pH at 20° C. and 1 atmospheric pressure is greater than 4.6, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not limited, for example, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less.
• the optimum pH is 4.0 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not particularly limited, but is, for example, 9 .5 or less, 9.3 or less, 9.0 or less, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less, 5.6 or less, or 5.5 or less, the range being, for example, 4.0 to 7.0, 4.7 to 6.8, 4.8 to 6.5, 4.9 to 6.4, 4.95 to 6.35, 5.00 to 6.30, 5.05 to 6.30, or 5.10 to 6.10.
• it is 56 or less, 54 or less, 52 or less, 50 or less, 48 or less, 46 or less, 44 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, 30 or less, 28 or less, 26 or less, 25 or less, 24 or less, 23 or less, or 22 or less, and the range is, for example, 10 to 56, 12 to 50, 14 to 45, 15 to 44, 20 to 43, or 25 to 42 (wherein X ⁇ 3 and 4 ⁇ Y>0.03).
• the salt equivalent amount per 100 g of water in the food composition is 3.0 g or more, 5.0 g or more, 7.0 g or more, 10 g or more, 12 g or more, 14 g or more, 16 g or more, 18 g or more, 20 g or more, 22 g or more, 24 g or more, 26 g or more, 28 g or more, 30 g or more, 32 g or more, 34 g or more, 35 g or more, or 36 g or more, and the upper limit is not particularly limited, for example.
• the range is, for example, 3.0 to 54 g, 5.0 to 54 g, 7.0 to 50 g, 8.0 to 45 g, 9.0 to 40 g, 10 to 40 g, 11 to 40 g, 12 to 40 g, 13 to 40 g, 14 to 40 g, 16 to 40 g, 20 to 40 g, 22 to 40 g, 24 to 40 g, 27 to 40 g, 30 and the ethanol content per 100 g of water of the food composition is 8.0 g or more, 8.2 g or more, 8.5 g or more, 8.7 g or more, 9.0 g or more, 9.3 g or more, 9.5 g or more, 10.0 g or more, 10.5 g or more, 11.0 g or more, 12.0 g or more, 13.0 g or more, 14.
• the upper limit of which is not particularly limited is, for example, 20.0 g or less, 19.5 g or less, 18.5 g or less, 18.0 g or less, 17.5 g or less, 16.5 g or less, or 15.5 g or less, and the range is, for example, 8.0 to 20.0 g, 9.0 to 19.0 g, 10.0 to 18.0 g, or 11.0 to 18.0 g [2]
• the salt equivalent amount per 100 g of water in the food composition is 8.0 g or more, 10 g or more, 12 g or more, 14 g or more, 16 g or more, 18 g or more, 20 g or more, 22 g or more, 24 g or more, 26 g or more, 28 g or more, 30 g or more, 32 g or more, 34 g or more, 35 g or more, or 36 g or more, and the upper limit is not particularly limited, but may be, for example, 54 g
• a total acetic acid content per 100 g of water in the food composition is 0.4 g or more, 0.6 g or more, 0.8 g or more, 1.0 g or more, 1.2 g or more, 1.4 g or more, 1.6 g or more, 1.8 g or more, 2.1 g or more, 2.2 g or more, 2.3 g or more, 2.4 g or more, 2.7 g or more, 2.9 g or more, 3.1 g or more, 3.2 g or more, 3.3 g or more, 3.5 g or more, 3.7 g or more, 3.9 g or more, 4.1 g or more, 4.3 g or more, 4.5 g or more, 4.7 g or more, 4.9 g or more, 5.5 g or more, 5.9 g or more, 6.5 g or more, 7.5 g or more, 9.0 g or more, or 10.0 g or more
• the upper limit is not particularly limited, but is, for example, 25.0
• the titratable acidity of the food composition when measured by the following measurement method A, is 3.0 w/w% or less, 2.7 w/w% or less, 2.5 w/w% or less, 2.0 w/w% or less, 1.5 w/w% or less, 1.0 w/w% or less, 0.9 w/w% or less, 0.8 w/w% or less, 0.75 w/w% or less, or 0.7 w/w% or less, and the lower limit is not particularly limited, but can be, for example, 0.2 w/w% or more, 0.25 w/w% or more, 0.
• the food composition according to any one of [1] to [3] above, wherein the content is 3 w/w% or more, 0.35 w/w% or more, 0.4 w/w% or more, 0.42 w/w% or more, or 0.45 w/w% or more, and the range is, for example, 0.2 to 2.9 w/w%, 0.2 to 2.6 w/w%, 0.2 to 2.4 w/w%, 0.25 to 1.9 w/w%, 0.25 to 1.8 w/w%, 0.3 to 1.5 w/w%, or 0.3 to 1.0 w/w%.
• Measurement method A Accurately take 10 g of the food composition and dilute it 10-fold with ion-exchanged water.
• the food composition contains brewed vinegar, and the content thereof is not particularly limited, but for example, the upper limit value is 29 w/w% or less, 27 w/w% or less, 25 w/w% or less, 23 w/w% or less, 22 w/w% or less, 21 w/w% or less, 19 w/w% or less, 18.5 w/w% or less, 18 w/w% or less, 17.8 w/w% or less, 17.3 w/w% or less, 16.7 w/w% or less, 16.0 w/w%
• the range is, for example, 0.1 to 30 w/w%, 0.1 to 28 w/w%, 0.1 to 25 w/w%, 0.1 to 20 w/w%, 0.1 to 17.5 w/w%, 0.1 to 16.5 w/w%, 0.1 to 15.5 w/w%, 0.5 to 14.5 w/w%, 0.7 to 13.0 w/w%, 0.9 to 12.0 w/w%, or 1.0 to 8.0 w/w%.
• the food composition according to any one of [1] to [4] above.
• the ratio of the chloride ion content (w/w%) of the food composition to the sodium content (w/w%) of the food composition is 0.1 to 1.5, 0.4 to 1.47, 0.5 to 1.45, 0.6 to 1.45, 0.6 to 1.4, or 0.6 to 1.3
• the upper limit is not particularly limited, but may be, for example, 1.46 or less, 1.45 or less, 1.44 or less, 1.43 or less, 1.40 or less, 1.39 or less, 1.38 or less, 1.37 or less, 1.35 or less, 1.33 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.05 or less, 1.0 or less, 0.97 or less, 0.95 or less
• the Brix value of the food composition is 20 or more, 21 or more, 22 or more, 23 or more, 27 or more, 29 or more, 31 or more, 34 or more, 35 or more, 37 or more, 39 or more, 40 or more, 41 or more, or 43 or more, and the upper limit is not particularly limited, but is, for example, 69 or less, 67 or less, 65 or less, 64 or less, 63 or less, 62 or less, 59 or less, 58 or less, 57 or less, 53 or less, 52 or less, 51 or less, 49 or less, 47 or less, or 46 or less, and the range is, for example, 20 to 70, 22 to 68, 24 to 66, 26 to 60, 28 to 55, 30 to 50, or 32 to 48.
• the carbohydrate content of the food composition per 100 g of water is 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, 10.0 g or more, 13.0 g or more, 18.0 g or more, 22.0 g or more, 25.0 g or more, 28.0 g or more, 31.0 g or more, 33.0 g or more, 35.0 g or more, 37.5 g or more, 39.0 g or more, 40.
• the upper limit is not limited, but is, for example, 68.0 g or less, 65.0 g or less, 64.0 g or less, 61.0 g or less, 59.0 g or less, 58.5 g or less, 57.0
• the type of sugar alcohol is not particularly limited, but may contain, for example, sorbitol and/or mannitol, and the ratio of the combined content (mass%) of sorbitol and mannitol to the total content (mass%) of carbohydrates is, for example, 5 w/w% or more, 8 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 18 w/w% or more, 20 w/w% or more, 24 w/w% or more, 28 w/w% or more, 30 w/w% or more, 40 w/w% or more, 50 w/w% or more, 60 w/w% or more, 70 w/w% or more, 80 w/w% or more, 90 w/w% or more, or 100 w/w%.
• the food composition according to any one of [1] to [10] above contains reduced starch syrup.
• the ratio of the content (mass%) of reduced starch syrup to the total content (mass%) of carbohydrates is not particularly limited, and may be, for example, 40 w/w% or more, 50 w/w% or more, 60 w/w% or more, 70 w/w% or more, 80 w/w% or more, w/w% or more, or 100 w/w%.
• the food composition according to [13] or [14] above which contains at least one hydrolase selected from glutaminase, maltotriohydrolase, ⁇ -amylase, phospholipase A1, pullulanase, hemicellulase, ⁇ -amylase, pectinase, glucoamylase, transglucosidase, pectin methylesterase, phospholipase A2, protease, ⁇ -galactosidase, invertase, cellulase, xylanase, fructosyltransferase, ⁇ -glucosidase, and lipase.
• hydrolase selected from glutaminase, maltotriohydrolase, ⁇ -amylase, phospholipase A1, pullulanase, hemicellulase, ⁇ -amylase, pectinase, glucoamylase, transglu
• a food composition for use in producing a processed grain product which, when homogenized (homogenized) by adding distilled water in an amount twice the mass (converted to wet mass) of the produced processed grain product, has a pH at 20°C under 1 atmosphere of more than 6.20, 6.30 or more, 6.35 or more, 6.40 or more, 6.45 or more, 6.50 or more, or 6.60 or more, and the upper limit of the pH is not particularly limited, but is, for example, 8.0 or less, 7.5 or less, 7.0 or less, or 6.9 or less, and the range is, for example, 6.2 to 8.0, 6.3 to 7.5, or 6.4 to 7.0.
• the method for producing a food composition according to any one of [1] to [27] above, which does not include a heat sterilization treatment step during production, is not particularly limited, and is, for example, a heat sterilization treatment with a maximum temperature of 100°C or higher, or a heat sterilization treatment with a maximum temperature of 124°C or higher.
• a method for producing a processed grain product comprising adding the food composition according to any one of [1] to [27] above.
• the manufacturing method according to [30] above, wherein the processed grain product is at least one selected from the group consisting of cooked rice, noodles, cereals, and breads.
• a method for inhibiting the growth of spoilage bacteria in a food composition that is not sterilized by heating at 100°C or higher comprising the steps of: (a) The moisture content calculated on a wet mass basis is 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, 43 w/w% or more, 45 w/w% or more, 47 w/w% or more, 50 w/w% or more, or 52 w/w% or more, and the upper limit is not particularly limited, but is, for example, 90 w/w% or less, 88 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65
• the pH at 20° C. and 1 atmospheric pressure is greater than 4.6, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not limited, for example, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less.
• the optimum pH is 4.0 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not particularly limited, but is, for example, 9.
• .5 or less 9.3 or less, 9.0 or less, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less, 5.6 or less, or 5.5 or less, the range being, for example, 4.0 to 7.0, 4.7 to 6.8, 4.8 to 6.5, 4.9 to 6.4, 4.95 to 6.35, 5.00 to 6.30, 5.05 to 6.30, or 5.10 to 6.10.
• it is 56 or less, 54 or less, 52 or less, 50 or less, 48 or less, 46 or less, 44 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, 30 or less, 28 or less, 26 or less, 25 or less, 24 or less, 23 or less, or 22 or less, and the range is, for example, 10 to 56, 12 to 50, 14 to 45, 15 to 44, 20 to 43, or 25 to 42 (wherein X ⁇ 3 and 4 ⁇ Y>0.03).
• the salt equivalent amount per 100 g of water in the food composition is 3.0 g or more, 5.0 g or more, 7.0 g or more, 10 g or more, 12 g or more, 14 g or more, 16 g or more, 18 g or more, 20 g or more, 22 g or more, 24 g or more, 26 g or more, 28 g or more, 30 g or more, 32 g or more, 34 g or more, 35 g or more, or 36 g or more, and the upper limit is not particularly limited, but may be, for example, 5.
• the range is, for example, 3.0 to 54 g, 5.0 to 54 g, 7.0 to 50 g, 8.0 to 45 g, 9.0 to 40 g, 10 to 40 g, 11 to 40 g, 12 to 40 g, 13 to 40 g, 14 to 40 g, 16 to 40 g, 20 to 40 g, 22 to 40 g, 24 to 40 g, 27 to 40 g, 30 to and the ethanol content per 100 g of water of the food composition is 8.0 g or more, 8.2 g or more, 8.5 g or more, 8.7 g or more, 9.0 g or more, 9.3 g or more, 9.5 g or more, 10.0 g or more, 10.5 g or more, 11.0 g or more, 12.0 g or more, 13.0 g or more, 14.0 g or more, 15.0 g or more, 16.0 g or
• the upper limit is not particularly limited, but is, for example, 20.0 g or less, 19.5 g or less, 18.5 g or less, 18.0 g or less, 17.5 g or less, 16.5 g or less, or 15.5 g or less, and the range is, for example, 8.0 to 20.0 g, 9.0 to 19.0 g, 10.0 to 18.0 g, or 11.0 to 18.0 g [35]
• the method according to [34] above which is a method for inhibiting the growth of lactic acid bacteria in a food composition that is not sterilized by heating at 100°C or higher.
• the optimum pH is 4.0 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not particularly limited, and may be, for example, 9.5 or less, 9.3 or less, 9.0 or less, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, or 7.6 or less.
• the food composition is for adding to a composition containing an enzyme having an enzyme activity of 0.01 to 0.15, 0.01 to 0.25, 0.02 to 0.25, 0.03 to 0.30, 0.04 to 0.35, 0.05 to 0.30, or 0.06 to 0.45, and wherein the food composition satisfies the following requirements (a), (b), and (d): (a) The moisture content calculated on a wet mass basis is 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, 43 w/w% or more, 45 w/w% or more, 47 w/w% or more, 50 w/w% or more, or 52 w/w% or more, and the upper limit is not particularly limited, but for example, 90 w/w% or less,
• the pH is more than 4.6, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more, and the upper limit is not limited, for example, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less.
• it is 56 or less, 54 or less, 52 or less, 50 or less, 48 or less, 46 or less, 44 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, 30 or less, 28 or less, 26 or less, 25 or less, 24 or less, 23 or less, or 22 or less, and the range is, for example, 10 to 56, 12 to 50, 14 to 45, 15 to 44, 20 to 43, or 25 to 42 (wherein X ⁇ 3 and 4 ⁇ Y>0.03).
• the salt equivalent amount per 100 g of water in the food composition is 3.0 g or more, 5.0 g or more, 7.0 g or more, 10 g or more, 12 g or more, 14 g or more, 16 g or more, 18 g or more, 20 g or more, 22 g or more, 24 g or more, 26 g or more, 28 g or more, 30 g or more, 32 g or more, 34 g or more, 35 g or more, or 36 g or more, and the upper limit is not particularly limited, but may be, for example, 5.
• the range is, for example, 3.0 to 54 g, 5.0 to 54 g, 7.0 to 50 g, 8.0 to 45 g, 9.0 to 40 g, 10 to 40 g, 11 to 40 g, 12 to 40 g, 13 to 40 g, 14 to 40 g, 16 to 40 g, 20 to 40 g, 22 to 40 g, 24 to 40 g, 27 to 40 g, 30 to and the ethanol content per 100 g of water of the food composition is 8.0 g or more, 8.2 g or more, 8.5 g or more, 8.7 g or more, 9.0 g or more, 9.3 g or more, 9.5 g or more, 10.0 g or more, 10.5 g or more, 11.0 g or more, 12.0 g or more, 13.0 g or more, 14.0 g or more, 15.0 g or more, 16.0 g or
• the upper limit is not particularly limited, but is, for example, 20.0 g or less, 19.5 g or less, 18.5 g or less, 18.0 g or less, 17.5 g or less, 16.5 g or less, or 15.5 g or less, and the range is, for example, 8.0 to 20.0 g, 9.0 to 19.0 g, 10.0 to 18.0 g, or 11.0 to 18.0 g.
• the processed grain product contains miscellaneous grains.
• the proportion of miscellaneous grains in the total grains contained in the processed grain product is not particularly limited, but is, for example, 1 to 100 w/w%, and the lower limit thereof is, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, and the like.
• w/w% or more 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more, and the upper limit is, for example, 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the processed grain product contains brown rice.
• the proportion of brown rice in the total rice contained in the processed grain product is not particularly limited, but is, for example, 1 to 100 w/w%, and the lower limit thereof is, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, and the like.
• /w% or more 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more, and the upper limit is, for example, 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the content of the enzyme contained in the food composition is, for example, 0.001 w/w% or more, 0.01 w/w% or more, 0.05 w/w% or more, 0.1 w/w% or more, 0.3 w/w% or more, 0.5 w/w% or more, 0.7 w/w% or more, 0.9 w/w% or more, 1.0 w/w% or more, 1.2 w/w% or more, 1.5 w/w% or more, 1.7 w/w% or more, 1.8 w/w% or more, 2.0 w/w% or more, 2.2 w/w% or more, 2.5 w/w% or more,
• the food composition according to any one of [1] to [27] or [40] to [45] above, wherein the upper limit is not particularly limited, but is, for example,
• the enzyme activity of the enzyme contained in the food composition is, for example, 150 U/L or more, 200 U/L or more, 250 U/L or more, 300 U/L or more, 400 U/L or more, 500 U/L or more, 600 U/L or more, 650 U/L or more, 700 U/L or more, 800 U/L or more, 900 U/L or more, 950 U/L or more, 1000 U/L or more, 1200 U/L or more, 1500 U/L or more, 1700 U/L or more, 1800 U/L or more, or 2000 U/L or more, and the upper limit is Although not particularly limited, for example, 1 million U/L or less, 9 million U/L or less, 8 million U/L or less, 7 million U/L or less, 6 million U/L or less, 5 million U/L or less, 4 million U/L or less, 3 million U/L or less, 2 million U/L or less, 180000 U/L or less 0U/L or less, 1600000U/
• the salt equivalent content of the food composition is, for example, 1.0 w/w% or more, 2.0 w/w% or more, 2.5 w/w% or more, 3.0 w/w% or more, 3.5 w/w% or more, 4.0 w/w% or more, 4.5 w/w% or more, 5.0 w/w% or more, 6.0 w/w% or more, 7.5 w/w% or more, 8.0 w/w% or more, 8.3 w/w% or more, 8.7 w/w% or more, 9.0 w/w% or more, 9.5 w/w% or more, 9.6 w/w% or more, 9.8 w/w% or more, 9.9 w/w% or more, 10.2 w/w% or more, 10.5 w/w% or more, 10.8 w/w% or more, 11.1 w/w% or more, 11.3 w/w% or more, 11.5 w/w% or more, 1
• the content of undissociated acetic acid in the food composition is, for example, 0.015 w/w% or more, 0.02 w/w% or more, 0.025 w/w% or more, 0.03 w/w% or more, 0.035 w/w% or more, 0.04 w/w% or more, 0.045 w/w% or more, 0.048 w/w% or more, 0.05 w/w% or more, 0.053 w/w% or more, 0.055 w/w% or more, 0.100 w/w% or more, 0.150 w/w% or more, 0.180 w/w% or more,
• the upper limit is not particularly limited, but may be, for example, 1.900 w/w% or less, 1.800 w/w% or less, 2.000 w/w% or more, 2.100 w/w% or more ...
• the food composition according to any one of [1] to [27], [40] to [45], or [47] to [49] above.
• the total acetic acid content of the food composition is, for example, 2.1 w/w% or more, 2.2 w/w% or more, 2.3 w/w% or more, 2.4 w/w% or more, 2.7 w/w% or more, 2.9 w/w% or more, 3.1 w/w% or more, 3.2 w/w% or more, 3.3 w/w% or more, 3.5 w/w% or more, 3.7 w/w% or more, 3.9 w/w% or more, 4.1 w/w% or more, 4.3 w/w% or more, 4.5 w/w% or more, 4.7 w/w% or more, or 4.9 w/w% or more, and the upper limit is not particularly limited, and may be, for example, 12.0 w/w% or less, 11.5 w/w%
• the chloride ion content of the food composition is, for example, 2 w/w% or more, 2.5 w/w% or more, 3.5 w/w% or more, 4.2 w/w% or more, 5.3 w/w% or more, 5.5 w/w% or more, 5.7 w/w% or more, 6 w/w% or more, 6.2 w/w% or more, 6.8 w/w% or more, or 7 w/w% or more, and the upper limit is not particularly limited, but can be, for example, 15.3 w/w% or less, 14.5 w/w% or less, 13.5 w/w% or less, 12.7 w/w% or less, 12.5 w/w% or less, 11.8 w/w% or less, 11.
• the food composition according to any one of [1] to [27], [40] to [45], or [47] to [53] above, wherein the content is 5 w/w% or less, 11.3 w/w% or less, 11 w/w or less, 10.8 w/w% or less, 10.5 w/w% or less, 10.3 w/w% or less, 10 w/w% or less, 9.8 w/w% or less, or 9.5 w/w% or less, and the range is, for example, 1.8 to 15.5 w/w%, 3 to 15 w/w%, 4 to 14 w/w%, 5 to 13 w/w%, 6.5 to 12.5 w/w%, or 7.3 to 12 w/w%.
• the carbohydrate content of the food composition may be, for example, 0.5 w/w% or more, 1.0 w/w% or more, 1.5 w/w% or more, 2.0 w/w% or more, 2.5 w/w% or more, 3.0 w/w% or more, 3.5 w/w% or more, 4.0 w/w% or more, 6.0 w/w% or more, 7.0 w/w% or more, 7.5 w/w% or more, 8.0 w/w% or more, 9.0 w/w% or more, 1
• the upper limit is not particularly limited, but may be, for example, 45.0 w/w% or more.
• the food composition according to any one of [1] to [27], [40] to [45], or [47] to [54], wherein the content of the food component is, for example, 0.5 to 50.0 w/w%, 1.0 to 40.0 w/w%, 2.0 to 36.0 w/w%, 3.0 to 29.0 w/w%, 4.0 to 27.0 w/w%, 5.0 to 25.0 w/w%, or 13.0 to 25.0 w/w%
• the term “comprising” encompasses the terms “consisting essentially of” and “consisting of.” When using the term “comprising,” the listed steps or options need not be exhaustive.
• the expression "content of various components per 100 g of water in the food composition” indicates the ratio of the content (w/w%) of various components in the food composition to the moisture content (w/w%) of the food composition in terms of wet mass, expressed as mass %. For example, if the moisture content of the food composition in terms of wet mass is 50 w/w% and the salt equivalent of the food composition is 5 w/w%, the salt equivalent of the food composition per 100 g of water in the food composition is calculated to be 10 g.
• one of the problems may be to suppress the growth of spoilage bacteria in a food composition that has not been heat-sterilized at 100°C or higher, to suppress the generation of deterioration odor due to the growth of microorganisms that cause food deterioration, to maintain the enzyme activity of a food composition containing an enzyme, to improve the storage stability of a food composition that has not been heat-sterilized at 100°C or higher, or to improve the texture of a processed grain product.
• one aspect of the present invention does not need to solve all of these problems.
• the food composition of the present invention can inhibit the growth of microorganisms that cause food deterioration (sometimes referred to as spoilage bacteria in the present invention).
• Microorganisms include viruses, bacteria, yeasts, molds, actinomycetes, etc.
• Examples of microorganisms that cause food deterioration include lactic acid bacteria, acetic acid bacteria, yeasts, Bacillus subtilis (e.g., Bacillus subtilis natto, etc.), Aspergillus oryzae, Escherichia coli, etc.
• Staphylococcus aureus Clostridium botulinum (type A, proteolytic types B and F, type E, nonproteolytic types B and F), Bacillus cereus, Clostridium perfringens, pathogenic strains of Escherichia coli, Vibrio cholerae, Salmonella spp., Vibrio parahaemolyticus, Aeromonas, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Shigella spp.), Vibrio vulnificus, and other food poisoning bacteria, as well as spoilage bacteria capable of proliferation in acetic acid-containing compositions.
• Examples of spoilage bacteria capable of proliferation in acetic acid-containing compositions include halotolerant spore-forming bacteria, acetic acid-resistant spore-forming bacteria, acidophilic spore-forming bacteria, heat-resistant mold, heat-resistant lactic acid bacteria, acetic acid-resistant lactic acid bacteria, acetic acid-resistant mold, acetic acid-resistant yeast, and salt-resistant yeast.
• the food composition of the present invention can exhibit an excellent growth inhibitory effect against the spoilage bacteria, and can exhibit an excellent growth inhibitory effect against at least one selected from halotolerant spore-forming bacteria, acetic acid-resistant spore-forming bacteria, acidophilic spore-forming bacteria, heat-resistant mold, heat-resistant lactic acid bacteria, acetic acid-resistant mold, and salt-resistant yeast, which are spoilage bacteria capable of proliferation in acetic acid-containing compositions, and can exhibit an excellent growth inhibitory effect against at least one selected from halotolerant spore-forming bacteria and heat-resistant lactic acid bacteria.
• the food composition of the present invention can exhibit an excellent growth-inhibiting effect against heat-resistant lactic acid bacteria, and even more specifically, can exhibit an excellent growth-inhibiting effect against lactic acid bacteria belonging to the heat-resistant lactic acid bacteria "Lactobacillus fructivorans.”
• the first embodiment of the present invention relates to a food composition containing one or more enzymes having an optimum pH of 4.0 or higher.
• the first embodiment will be described below.
• the food composition of the present invention is a food composition that satisfies all of the following requirements (a) to (d): (a) A moisture content calculated on a wet mass basis is 20 w/w% or more; (b) A pH at 20°C and 1 atmospheric pressure is greater than 4.6; (c) The present invention contains one or more enzymes having an optimum pH of 4.0 or more; and (d) The present invention satisfies the following requirement (i) and/or (ii): When the salt equivalent amount per 100 g of water in the food composition is X g and the undissociated acetic acid content per 100 g of water in the food composition is Y g, the following formula is satisfied: 4Y + X ⁇ 10 (where X ⁇ 3 and 4 ⁇ Y > 0.03). Requirement (ii) The food composition has a salt equivalent of 3.0 g or more per 100 g of water, and an ethanol content of 8.0 g or more per 100 g of
• the moisture content of a food composition in terms of wet mass means the ratio of the amount of moisture in the food composition to the total amount of the food composition.
• the moisture content (moisture content converted into wet mass) (mass %) is calculated by (W1-W2)/(W1-W0).
• the dry weight of the sample can also be measured by calculating (W2-W0).
• the food composition of the present invention preferably has a moisture content calculated by wet mass of at least a predetermined value. This allows the pH of the food composition to be stabilized.
• the components in the food composition can be evenly in contact with the raw material.
• the moisture content calculated by wet mass in the food composition of the present invention is usually at least 20 w/w%, preferably at least 25 w/w%, more preferably at least 30 w/w%, even more preferably at least 35 w/w%, even more preferably at least 40 w/w%, particularly preferably at least 43 w/w%, particularly preferably at least 45 w/w%, at least 47 w/w%, at least 50 w/w%, or at least 52 w/w%.
• the upper limit is not particularly limited, and may be, for example, 90 w/w% or less, 88 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 58 w/w% or less.
• the moisture content of the food composition of the present invention is within a specified range based on wet mass.
• the range is preferably 20 to 85 w/w%, more preferably 25 to 80 w/w%, even more preferably 30 to 75 w/w%, even more preferably 35 to 70 w/w%, particularly preferably 40 to 65 w/w%, and particularly preferably 45 to 64 w/w%. Numerical ranges specified by combining the above upper and lower limit values are also disclosed in the present invention.
• the food composition of the present invention preferably has a moisture content calculated by wet mass conversion of a predetermined value or more.
• the food composition of the present invention may be any composition as long as the enzyme is dissolved in water.
• the food composition of the present invention may be a solid composition obtained by adding a coagulant under an environment of 1 atmosphere and 20°C, a gel (semi-solid) composition obtained by adding a gelling agent, or a liquid composition in which the enzyme is dissolved in water.
• a liquid or gel composition is preferable, and a liquid composition is particularly preferable, in that the components in the food composition can be evenly brought into contact with the raw material when the food composition is added to the raw material.
• the food composition of the present invention is more preferably liquid under an environment of 1 atmosphere and 0°C, and may also be liquid under an environment of 1 atmosphere and -20°C (this allows the food composition to be distributed in cold regions while maintaining the enzyme activity).
• the food composition of the present invention it is sufficient to adjust the food composition so as to satisfy the regulations regarding the carbohydrate content and salt equivalent amount described below.
• the food composition of the present invention may be an unsterilized composition that can be filled into a container, stored at 20°C under 1 atmosphere for 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, or 8 months without being subjected to heat sterilization (for example, heat sterilization with a maximum temperature of 100°C or higher, particularly heat sterilization with a maximum temperature of 124°C or higher), and can be used without generating a deterioration odor derived from microorganisms.
• the composition of the present invention is an unsterilized liquid composition, since it is a composition in which the enzyme activity during storage is maintained while the decrease in enzyme activity due to heat sterilization is suppressed.
• the food composition of the present invention preferably has a water activity of a predetermined value or less.
• Water activity refers to the ratio of free water to the amount of water in a food.
• the water activity of the food composition of the present invention may be preferably 0.98 or less, 0.97 or less, 0.96 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, 0.91 or less, 0.90 or less, 0.89 or less, 0.88 or less, 0.87 or less, 0.86 or less, 0.85 or less, 0.84 or less, 0.83 or less, 0.82 or less, 0.81 or less, 0.80 or less, 0.79 or less, or 0.78 or less, 0.77 or less, 0.75 or less, 0.74 or less, 0.73 or less, 0.72 or less, 0.71 or less, 0.70 or less, 0.69 or less, or 0.68 or less.
• the lower limit may be preferably 0.50 or more, 0.52 or more, 0.55 or more, 0.57 or more, 0.58 or more, 0.60 or more, 0.61 or more, 0.62 or more, 0.63 or more, 0.64 or more, 0.65 or more, or 0.67 or more.
• the range of water activity in the food composition of the present invention may be preferably 0.50 to 0.94, or 0.60 to 0.93.
• the present invention also discloses a numerical range specified by combining the above upper or lower limit values.
• the food composition of the present invention is preferably one having a pH of more than 4.6, since the effects of the present invention are achieved.
• a pH of a predetermined value or higher enzyme activity can be maintained.
• the enzyme can be allowed to act without impairing the quality of the raw material even when the food composition of the present invention is added to the raw material.
• the value of "pH" refers to the value measured at 20°C under 1 atmosphere.
• the upper limit is not limited, but can be, for example, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less, 5.6 or less, or 5.5 or less.
• the lower limit is not limited, and can be, for example, more than 4.6, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more.
• the pH of the food composition of the present invention may usually be more than 4.6 and not more than 7.0, preferably 4.7 to 6.8, more preferably 4.8 to 6.5, even more preferably 4.9 to 6.4, even more preferably 4.95 to 6.35, particularly preferably 5.00 to 6.30, particularly preferably 5.05 to 6.30, or 5.10 to 6.10. Numerical ranges specified by combining the above upper or lower limit values are also disclosed in the present invention.
• the food composition of the present invention preferably contains an enzyme with an optimum pH of 4.0 or more.
• the enzyme may be one type or two or more types may be combined in any combination.
• the optimum pH of the enzyme in the present invention is not limited to an upper limit, but may be, for example, 9.5 or less, 9.3 or less, 9.0 or less, 8.8 or less, 8.2 or less, 8.0 or less, 7.5 or less, 7.1 or less, 7.0 or less, 6.8 or less, 6.5 or less, 6.3 or less, 6.2 or less, 6.1 or less, 5.9 or less, 5.8 or less, 5.6 or less, or 5.5 or less.
• the lower limit may be, for example, 4.0 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.05 or more, 5.10 or more, 5.15 or more, 5.2 or more, 5.3 or more, or 5.4 or more.
• the optimum pH of the enzyme in the food composition of the present invention may be usually 4.0 to 7.0, preferably 4.7 to 6.8, more preferably 4.8 to 6.5, even more preferably 4.9 to 6.4, even more preferably 4.95 to 6.35, particularly preferably 5.00 to 6.30, particularly preferably 5.05 to 6.30, or 5.10 to 6.10.
• the optimum pH refers to the pH at which the enzyme activity is highest, and usually refers to the pH at which the enzyme activity is highest at 30°C.
• the value may satisfy the above-mentioned regulation (e.g., 4.0 or higher), and when the optimum pH has a certain range, a part or all of the range may satisfy the above-mentioned regulation (e.g., 4.0 or higher).
• the enzyme is not particularly limited, but the food composition of the present invention preferably contains at least one enzyme selected from transferase and hydrolase.
• Transferase is an enzyme classified in EC group 2, and is also called transferase.
• Hydrolase is an enzyme classified in EC group 3, and is also called hydrolase.
• transferase the grain processed product can maintain a moderate elasticity, particularly when the food composition of the present invention is used in a grain processed product.
• hydrolase is an enzyme classified in EC group 3 and is also called hydrolase.
• the grain processed product can maintain both softness and elasticity, and a chewy texture, particularly when the food composition of the present invention is used in a grain processed product. That is, the food composition of the present invention preferably contains transferase and/or hydrolase.
• the food composition of the present invention preferably contains one or more hexosyltransferases as the transferase.
• Hexosyltransferases are enzymes identified by "EC number 2.4.1. ⁇ " ( ⁇ is a number). More specifically, the food composition of the present invention particularly preferably contains at least one hexosyltransferase selected from 6- ⁇ -glucanotransferase, 4- ⁇ -glucanotransferase, cyclodextrin glucanotransferase, and ⁇ -glucosyltransferase as the hexosyltransferase, and may contain two, three, or four types.
• the food composition of the present invention preferably contains 6- ⁇ -glucanotransferase or 4- ⁇ -glucanotransferase.
• the food composition of the present invention contains cyclodextrin glucanotransferase as the transferase, the gritty texture of grain processed products containing brown rice and/or millet can be improved, and therefore the food composition can be suitably used for grain processed products containing brown rice and/or millet.
• the 6- ⁇ -glucanotransferase can be a 6- ⁇ -glucanotransferase classified under EC number 2.4.1.18.
• the 4- ⁇ -glucanotransferase can be a 4- ⁇ -glucanotransferase classified under EC number 2.4.1.25.
• the cyclodextrin glucanotransferase can be a cyclodextrin glucanotransferase classified under EC number 2.4.1.19.
• the ⁇ -glucosyltransferase can be an ⁇ -glucosyltransferase classified under EC number 2.4.1.18.
• the food composition of the present invention contains at least one hydrolase selected from glutaminase, maltotriohydrolase, ⁇ -amylase, phospholipase A1, pullulanase, hemicellulase, ⁇ -amylase, pectinase, glucoamylase, transglucosidase, pectin methylesterase, phospholipase A2, protease, ⁇ -galactosidase, invertase, cellulase, xylanase, fructosyltransferase, ⁇ -glucosidase, and lipase, and may contain two, three, four, or five or more hydrolases.
• hydrolases selected from glutaminase, maltotriohydrolase, ⁇ -amylase, phospholipase A1, pullulanase, hemicellulase, ⁇ -amylase, pectinas
• the glutaminase can be a glutaminase classified under EC number 3.5.1.35.
• the maltotriohydrolase can be a maltotriohydrolase classified under EC number 3.2.1.1.
• the ⁇ -amylase can be a ⁇ -amylase classified under EC number 3.2.1.2.
• the phospholipase A1 can be a phospholipase A1 classified under EC number 3.1.1.32.
• the pullulanase can be a pullulanase classified under EC number 3.2.1.41.
• the hemicellulase can be a hemicellulase classified under EC number 3.2.1.8.
• the ⁇ -amylase can be an ⁇ -amylase classified under EC number 3.2.1.1, and may be a maltose-producing ⁇ -amylase classified under EC number 3.2.1.133.
• the pectinase may be a pectinase classified under EC number 3.2.1.15.
• the glucoamylase may be a glucoamylase classified under EC number 3.2.1.3.
• the transglucosidase may be a transglucosidase classified under EC number 3.2.1.20.
• the pectin methylesterase may be a pectin methylesterase classified under EC number 3.1.1.11.
• the phospholipase A2 may be a phospholipase A2 classified under EC number 3.1.1.4.
• the protease may be a protease classified under EC number 3.4. ⁇ . ⁇ ( ⁇ is a number), but is not particularly limited thereto, and may be, for example, a protease classified under EC number 3.4.23.21.
• the ⁇ -galactosidase may be an ⁇ -galactosidase classified under EC number 3.2.1.22.
• the invertase can be an invertase classified under EC number 3.2.1.26.
• the cellulase can be a cellulase classified under EC number 3.2.1.4.
• the xylanase can be a xylanase classified under EC number 3.2.1.8.
• the fructosyltransferase can be a fructosyltransferase classified under EC number 3.2.1.7.
• the ⁇ -glucosidase can be a ⁇ -glucosidase classified under EC number 3.2.1.21.
• the lipase can be a lipase classified under EC number 3.1.1.3.
• the food composition of the present invention contains at least one enzyme selected from xylanase, ⁇ -glucosidase, and lipase as a hydrolase, the gritty texture of a grain product containing brown rice and/or millet can be improved, and therefore the food composition can be suitably used for grain products containing brown rice and/or millet.
• at least one enzyme selected from xylanase, ⁇ -glucosidase, and lipase as a hydrolase
• the food composition of the present invention may also contain at least one enzyme selected from glucose oxidase, polyphenol oxidase, and glucose isomerase.
• the glucose oxidase can be a glucose oxidase classified under EC number 1.1.3.4.
• the polyphenol oxidase can be a polyphenol oxidase classified under EC number 1.10.3.2.
• the glucose isomerase can be a glucose isomerase classified under EC number 5.3.1.5.
• the food composition of the present invention may contain any combination of the above enzymes. That is, the food composition of the present invention may contain at least one, two, three, four, or five or more enzymes selected from glutaminase, 6- ⁇ -glucanotransferase, maltotriohydrolase, 4- ⁇ -glucanotransferase, ⁇ -amylase, phospholipase A1, pullulanase, hemicellulase, ⁇ -amylase, cyclodextrin glucanotransferase, pectinase, glucose oxidase, polyphenol oxidase, glucoamylase, transglucosidase, pectin methylesterase, phospholipase A2, protease, ⁇ -galactosidase, invertase, cellulase, glucose isomerase, ⁇ -glucosyltransferase, xylanase, fructosyl
• the amino acid is preferably one having at least one substrate selected from histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, arginine, cysteine, glutamine, glycine, proline, tyrosine, alanine, aspartic acid, asparagine, glutamic acid, and serine.
• the amino acid generally refers to at least one selected from histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, arginine, cysteine, glutamine, glycine, proline, tyrosine, alanine, aspartic acid, asparagine, glutamic acid, and serine.
• amino acid in this specification is a concept that includes D-, L-, and DL-isomers.
• the food composition of the present invention may not contain glucose oxidase, or may not contain ⁇ -amylase and glucose oxidase.
• the enzymes contained in the food composition of the present invention may be, for example, commercially available enzymes (e.g., ⁇ -amylase such as ⁇ -amylase F "Amano” manufactured by Amano Enzyme Co., Ltd.).
• ⁇ -amylase such as ⁇ -amylase F "Amano” manufactured by Amano Enzyme Co., Ltd.
• the commercially available enzyme can be added so that a predetermined amount is contained in the food composition.
• the content of the enzyme (e.g., the commercially available enzyme) contained in the food composition of the present invention is not particularly limited to a lower limit, but may be, for example, 0.001 w/w% or more, 0.01 w/w% or more, 0.05 w/w% or more, 0.1 w/w% or more, 0.3 w/w% or more, 0.5 w/w% or more, 0.7 w/w% or more, 0.9 w/w% or more, 1.0 w/w% or more, 1.2 w/w% or more, 1.5 w/w% or more, 1.7 w/w% or more, 1.8 w/w% or more, 2.0 w/w% or more, 2.2 w/w% or more, 2.5 w/w% or more, 2.7 w/w% or more, or 3.0 w/w% or more.
• the upper limit may be, for example, 10 w/w or less, 8.0 w/w or less, 7.0 w/w or less, 6.0 w/w or less, 5.0 w/w or less, 4.0 w/w or less, or 3.0 w/w or less.
• the range may be, for example, 0.001 to 10.0 w/w%.
• the present invention also discloses a numerical range specified by combining the above upper limit or lower limit.
• the various enzymes contained in the food composition of the present invention may be contained in a state in which the enzyme activity is within a predetermined range.
• the range of the enzyme activity of the various enzymes contained in the food composition of the present invention may be, for example, 100 U/L or more and 10,000,000 U/L or less. More specifically, the lower limit may be 150 U/L or more, 200 U/L or more, 250 U/L or more, 300 U/L or more, 400 U/L or more, 500 U/L or more, 600 U/L or more, 650 U/L or more, 700 U/L or more, 800 U/L or more, 900 U/L or more, 950 U/L or more, 1000 U/L or more, 1200 U/L or more, 1500 U/L or more, 1700 U/L or more, 1800 U/L or more, or 2000 U/L or more.
• the upper limit is below 1 million U/L, below 9 million U/L, below 8 million U/L, below 7 million U/L, below 6 million U/L, below 5 million U/L, below 4 million U/L, below 3 million U/L, below 2 million U/L, 1800000 U/L Below, 1,600,000U/L or less, 1,400,000U/L or less, 1,200,000U/L or less, 1,100,000U/L or less, 1,000,000U/L or less, 900,000U/L or less, 80,000U/L or less 0U/L or less, 700000U/L or less, 600000U/L or less, 500000U/L or less, 400000U/L or less, 300000U/L or less, 200000U/L or less, 100000U/L or less, 90000U/L or less, 80000U/L or less, 70000U/L or less, 60000U/L Below, it may be 50000 U/L or less, 40000 U/L or less, 30
• the enzyme activity of the various enzymes contained in the food composition of the present invention may be preferably 150 U/L to 10,000,000 U/L, more preferably 200 U/L to 8,000,000 U/L, even more preferably 300 U/L to 6,000,000 U/L, even more preferably 600 U/L to 4,000,000 U/L, particularly preferably 900 U/L to 2,000,000 U/L, and particularly preferably 1,000 U/L to 1,000,000 U/L.
• the enzyme activity of the various enzymes can be defined as 1 unit (1 U/L) of the amount of enzyme that can convert 1 ⁇ mol of substrate in 1 minute at a temperature of 30° C. in 1 L of sample under optimal conditions. 1 U ( ⁇ mol/min) can also be converted to kat (mol/sec), which is an SI unit.
• glutaminase enzyme activity 2.0 mL of 30 mM L-glutamine solution is added to 0.1 mL of an enzyme solution appropriately diluted with 10 mM phosphate buffer (pH 7.0), and the mixture is reacted at 30° C. for 30 minutes.
• the amount of glutamic acid produced is measured by a known method (for example, using a glutamic acid measurement kit (manufactured by Seikagaku Corporation)).
• the sodium content in the food composition of the present invention is measured by atomic absorption spectrometry in accordance with the "sodium" section of the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).
• the value obtained by multiplying the sodium content measured by the above method by 2.54 is defined as the salt equivalent.
• the food composition of the present invention has a salt equivalent content per 100 g of water in the food composition of a predetermined value or more. This allows the growth of spoilage bacteria to be inhibited by a synergistic effect with undissociated acetic acid and/or ethanol. Furthermore, in an embodiment in which the food composition of the present invention is used for a grain processed product, the simultaneous action of sodium, enzymes, and undissociated acetic acid and/or ethanol results in a grain processed product that is easily loosened.
• the salt equivalent amount per 100 g of water in the food composition of the present invention is usually 3.0 g or more, preferably 5.0 g or more, more preferably 7.0 g or more, even more preferably 10 g or more, even more preferably 12 g or more, particularly preferably 14 g or more, particularly preferably 16 g or more, 18 g or more, 20 g or more, 22 g or more, 24 g or more, 26 g or more, 28 g or more, 30 g or more, 32 g or more, 34 g or more, 35 g or more, or 36 g or more.
• the upper limit is not particularly limited, and may be, for example, 54 g or less, 50 g or less, 45 g or less, 40 g or less, or 38 g or less.
• the range of salt equivalent per 100 g of water in the food composition of the present invention may be, for example, 3.0 to 54 g, 5.0 to 54 g, 7.0 to 50 g, 8.0 to 45 g, 9.0 to 40 g, 10 to 40 g, 11 to 40 g, 12 to 40 g, 13 to 40 g, 14 to 40 g, 16 to 40 g, 20 to 40 g, 22 to 40 g, 24 to 40 g, 27 to 40 g, 30 to 40 g, 32 to 40 g, 33 to 50 g, 34 to 50 g, or 35 to 50 g.
• Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• sodium chloride and other sodium salts e.g., sodium acetate
• the upper limit of the salt equivalent content in the food composition of the present invention is not limited, and may be, for example, 70.0 w/w% or less, 60.0 w/w% or less, 50.0 w/w% or less, 40.0 w/w% or less, 35.0 w/w% or less, 30.0 w/w% or less, 26.0 w/w% or less, 25.0 w/w% or less, 24.0 w/w% or less, 23.0 w/w% or less, 22.0 w/w% or less, 21.0 w/w% or less, 20.0 w/w% or less, 19.8 w/w% or less, 19.0 w/w% or less, 18.0 w/w% or less, 17.5 w/w% or less, 17.0
• the lower limit is not limited, and can be, for example, 1.0 w/w% or more, 2.0 w/w% or more, 2.5 w/w% or more, 3.0 w/w% or more, 3.5 w/w% or more, 4.0 w/w% or more, 4.5 w/w% or more, 5.0 w/w% or more, 6.0 w/w% or more, 7.5 w/w% or more, 8.0 w/w% or more, 8.3 w/w% or more, 8.7 w/w% or more, 9.0 w/w% or more, 9.5 w/w% or more, 9.6 w/w% or more, 9.8 w/w% or more, 9.9 w/w% or more, 10.2 w/w% or more, 10.
• the salt equivalent amount in the food composition of the invention may preferably be 1.0 w/w% to 70.0 w/w%, 2.0 w/w% to 60.0 w/w%, 2.5 w/w% to 50.0 w/w%, 3.0 w/w% to 40.0 w/w%, 3.5 w/w% to 35.0 w/w%, 4.0 w/w% to 30.0 w/w%, 4.5 w/w% to It may be 26.0 w/w%, 5.0 to 25.0 w/w%, more preferably 6.0 to 24.0 w/w%, even more preferably 7.0 to 23.0 w/w%, even more preferably 8.0 to 22.0 w/w%, particularly preferably 10.0 to 21.0 w/w%, and particularly preferably 12.0 to 20.5 w/w%, 12.1 to 20.5 w/w%, or 12.2 to 20.5 w/w%. Numerical ranges specified by combining the above upper and lower limits are also
• ⁇ Non-dissociated acetic acid content> In an aqueous solution, acetic acid molecules coexist in a dissociated and undissociated form in an equilibrium state, as shown in Equation 2.
• Equation 2 CH 3 COOH ⁇ H + +CH 3 COO - (Formula 2)
• the dissociated acetic acid content is [A-]
• the proton content is [H+]
• the undissociated acetic acid content is [AH]
• the undissociated acetic acid content [AH] can be calculated from the pH and the total content of acetic acid (i.e., [A-] + [AH]) according to the following calculation formula (Formula 3).
• the food composition of the present invention preferably contains a predetermined amount of undissociated acetic acid. This enhances the effect of inhibiting the growth of halotolerant spore-forming bacteria and heat-resistant lactic acid bacteria, and when the food composition is added to a raw material, a synergistic effect with the enzyme can be expected.
• the upper limit of the undissociated acetic acid content per 100 g of water in the food composition of the present invention may be, for example, 4.000 g or less, 3.900 g or less, 3.600 g or less, 3.300 g or less, 2.600 g or less, 2.400 g or less, 2.200 g or less, 1.900 g or less, 1.800 g or less, 1.700 g or less, 1.650 g or less, 1.600 g or less, 1.550 g or less, or 1.500 g or less.
• the lower limit is not limited, but may be 0.03 g or more, 0.035 g or more, 0.04 g or more, 0.045 g or more, 0.05 g or more, 0.07 g or more, 0.15 g or more, 0.20 g or more, 0.25 g or more, 0.35 g or more, 0.40 wg or more, 0.45 g or more, 0.55 g or more, 0.60 g or more, 0.65 g or more, 0.75 g or more, 0.8 g or more, 0.85 g or more, 0.90 g or more, 0.95 g or more, 1.00 g or more, 1.05 g or more, 1.10 g or more, 1.15 g or more, 1.20 g or more, or 1.25 g or more.
• the content of undissociated acetic acid per 100 g of water in the food composition of the present invention may be preferably 0.03 to 4.000 g, more preferably 0.05 to 3.000 g, even more preferably 0.1 to 2.700 g, even more preferably 0.15 to 2.400 g, particularly preferably 0.3 to 2.000 g, and particularly preferably 0.4 to 1.800 g.
• Numerical ranges specified by combining the above upper and lower limit values are also disclosed in the present invention.
• the content of undissociated acetic acid per 100 g of water in the food composition of the present invention is a predetermined amount
• it is preferable that the content of undissociated acetic acid in the food composition of the present invention is a predetermined amount.
• the upper limit of the undissociated acetic acid content in the food composition of the present invention is not limited, and may be, for example, 1.900 w/w% or less, 1.800 w/w% or less, 1.700 w/w% or less, 1.650 w/w% or less, 1.600 w/w% or less, 1.580 w/w% or less, 1.510 w/w% or less, 1.450 w/w% or less, 1.380 w/w% or less, 1.280 w/w% or less, 1.200 w/w% or less, 1.150 w/w% or less, 1.100 w/w% or less, 1.050 w/w% or less, 1.005 w/w% or less, 0.980 w/w% or less, 0.940 w/w% or less, or 0.920 w/w% or less.
• the lower limit is not limited, but may be 0.015 w/w% or more, 0.02 w/w% or more, 0.025 w/w% or more, 0.03 w/w% or more, 0.035 w/w% or more, 0.04 w/w% or more, 0.045 w/w% or more, 0.048 w/w% or more, 0.05 w/w% or more, 0.053 w/w% or more, 0.055 w/w% or more, 0.100 w/w% or more, 0.150 w/w% or more, 0.180 w/w% or more, 0.200 w/w% or more, 0.210 w/w% or more, 0.230 w/w% or more, 0.240 w/w% or more, 0.270 w/w% or more, 0.300 w/w% or more, 0.350 w/w% or more, 0.400 w/w% or more, 0.450 w/w% or more, 0.500 w/
• the content of undissociated acetic acid in the food composition of the present invention may be, for example, 0.01 to 3.000 w/w%, more preferably 0.03 to 2.000 w/w%, more preferably 0.05 to 1.800 w/w%, even more preferably 0.07 to 1.600 w/w%, even more preferably 0.100 to 1.550 w/w%, particularly preferably 0.15 to 1.450 w/w%, and particularly preferably 0.200 to 1.300 w/w%. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the food composition of the present invention may have a total acetic acid content per 100 g of water within a predetermined range.
• the upper limit of the total acetic acid content per 100 g of water in the food composition of the present invention is not limited, and may be, for example, 25.0 g or less, 23.5 g or less, 22.0 g or less, 21.5 g or less, 20.0 g or less, 19.0 g or less, 18.5 g or less, 17.7 g or less, 17.5 g or less, 16.5 g or less, 16.0 g or less, 15.0 g or less, 14.0 g or less, 13.5 g or less, or 13.0 g or less.
• the lower limit is not limited, and may be, for example, 0.4 g or more, 0.6 g or more, 0.8 g or more, 1.0 g or more, 1.2 g or more, 1.4 g or more, 1.6 g or more, 1.8 g or more, 2.1 g or more, 2.2 g or more, 2.3 g or more, 2.4 g or more, 2.7 g or more, 2.9 g or more, 3.1 g or more, 3.2 g or more, 3.3 g or more, 3.5 g or more, 3.7 g or more, 3.9 g or more, 4.1 g or more, 4.3 g or more, 4.5 g or more, 4.7 g or more, 4.9 g or more, 5.5 g or more, 5.9 g or more, 6.5 g or more, 7.5 g or more, 9.0 g or more, or 10.0 g or more.
• the range of the total acetic acid content per 100 g of water in the food composition of the present invention may be, for example, 0.4 to 30.0 g, more preferably 1.2 to 25.0 g, even more preferably 1.4 to 20.0 g, even more preferably 2.3 to 18.0 g, particularly preferably 2.5 to 17.5 g, and particularly preferably 3.0 to 16.5 g.
• Numerical ranges specified by combining the above upper and lower limit values are also disclosed in the present invention.
• the food composition of the present invention may have a total acetic acid content within a predetermined range.
• the upper limit of the total acetic acid content in the food composition of the present invention is not limited, but may be, for example, 12.0 w/w% or less, 11.5 w/w% or less, 11.0 w/w% or less, 10.5 w/w% or less, 9.3 w/w% or less, 9.1 w/w% or less, 8.9 w/w% or less, 8.7 w/w% or less, 8.3 w/w% or less, 7.7 w/w% or less, 7.3 w/w% or less, 7.2 w/w% or less, 6.9 w/w% or less, 6.8 w/w% or less, or 6.7 w/w% or less.
• the lower limit is not limited, and may be, for example, 2.1 w/w% or more, 2.2 w/w% or more, 2.3 w/w% or more, 2.4 w/w% or more, 2.7 w/w% or more, 2.9 w/w% or more, 3.1 w/w% or more, 3.2 w/w% or more, 3.3 w/w% or more, 3.5 w/w% or more, 3.7 w/w% or more, 3.9 w/w% or more, 4.1 w/w% or more, 4.3 w/w% or more, 4.5 w/w% or more, 4.7 w/w% or more, or 4.9 w/w% or more.
• the total acetic acid content of the food composition of the present invention may be, for example, 2.0 to 12.0 w/w%, more preferably 2.1 to 11.0 w/w%, 2.2 to 10.0 w/w%, 2.3 to 9.5 w/w%, even more preferably 2.4 to 9.0 w/w%, even more preferably 2.6 to 8.8 w/w%, particularly preferably 2.8 to 8.5 w/w%, particularly preferably 3.0 to 8.0 w/w%, or 4.0 to 7.5 w/w%, 4.3 to 7.0 w/w%. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the food composition of the present invention preferably satisfies the following formula, where the salt equivalent amount per 100 g of water in the food composition is Xg and the undissociated acetic acid content per 100 g of water in the food composition is Yg.
• Formula 1 4Y+X ⁇ 10 (where X ⁇ 3 and 4 ⁇ Y>0.03)
• the texture of the food or drink can be improved by a synergistic effect with the enzyme.
• sodium and non-dissociated acetic acid act on the cell membrane or cell wall to suppress the growth of microorganisms, and when the food composition of the present invention is added to the raw material, it may promote the outflow of components that serve as substrates for the enzyme from the raw material.
• the value of "4Y + X" in the above-mentioned formula 1 may be 10 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 21 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, or 35 or more.
• the upper limit of "4Y+X” in the formula 1 is not particularly limited, but may be, for example, 56 or less, 54 or less, 52 or less, 50 or less, 48 or less, 46 or less, 44 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, 30 or less, 28 or less, 26 or less, 25 or less, 24 or less, 23 or less, or 22 or less.
• the value of "4Y+X" in the formula 1 may be preferably 10 to 56, more preferably 12 to 50, even more preferably 14 to 45, even more preferably 15 to 44, particularly preferably 20 to 43, and particularly preferably 25 to 42, from the viewpoint of being able to exert a microbial growth inhibitory effect even when stored for a longer period of time.
• Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the preferred value of X (the amount of salt equivalent per 100 g of water in the food composition) can be the same upper limit, lower limit, or numerical range as that specified for the amount of salt equivalent per 100 g of water in the food composition described above.
• the preferred value of Y (the amount of undissociated acetic acid in the food composition) can be the same upper limit, lower limit, or numerical range as that specified for the amount of undissociated acetic acid in the food composition described above.
• the food composition of the present invention also encompasses an embodiment in which formula 1 is satisfied when the salt equivalent of the food composition is X2 w/w% and the undissociated acetic acid content of the food composition is Y2 w/w% (in this case, X2 should be read as X and Y2 should be read as Y).
• the preferred numerical range, upper limit, or lower limit of the value of "4Y+X” in formula 1 may be a value described in the embodiment in which "the salt equivalent of the food composition per 100 g of water is Xg, and the undissociated acetic acid content of the food composition per 100 g of water is Yg". Furthermore, when the salt equivalent amount of a food composition is X1 w/w% and the undissociated acetic acid content of the food composition is Y2 w/w%, the preferred value of X2 (the salt equivalent amount of the food composition) in this relational formula can be the same upper limit, lower limit, or numerical range as the above-mentioned provisions for the salt equivalent amount of a food composition.
• the preferred value of Y2 (the undissociated acetic acid content of the food composition) can be the same upper limit, lower limit, or numerical range as the above-mentioned provisions for the undissociated acetic acid content of a food composition.
• the food composition of the present invention may have a salt equivalent of 3.0 g or more per 100 g of water in the food composition, and an ethanol content of 8.0 g or more per 100 g of water in the food composition.
• the ethanol content in the food composition of the present invention is calculated by determining the ratio of the ethanol peak area in a sample with a known ethanol content to the ethanol peak area in a sample with an unknown ethanol content, based on the gas chromatography method described in the "Alcohol" column of the Analysis Manual for the 2015 Edition (7th Edition) of the Standard Tables of Food Composition in Japan.
• the food composition of the present invention may have a salt equivalent of 3.0 g or more per 100 g of water in the food composition, and an ethanol content of 8.0 g or more per 100 g of water in the food composition.
• the principle is unclear, but in the food composition, ethanol, together with sodium, may inhibit the growth of the spoilage bacteria described above, and when the food composition of the present invention is added to a raw material, it may promote the outflow of components that serve as substrates for enzymes from the raw material.
• the ethanol content per 100 g of water in the food composition of the present invention is preferably 8.0 g or more, 8.2 g or more, 8.5 g or more, 8.7 g or more, 9.0 g or more, 9.3 g or more, 9.5 g or more, 10.0 g or more, 10.5 g or more, 11.0 g or more, 12.0 g or more, 13.0 g or more, 14.0 g or more, or 15.0 g or more.
• the upper limit is not particularly limited, and may be, for example, 20.0 g or less, 19.5 g or less, 18.5 g or less, 18.0 g or less, 17.5 g or less, 16.5 g or less, or 15.5 g or less.
• the range of the ethanol content per 100 g of water in the food composition of the present invention may be, for example, 8.0 to 20.0 g, 9.0 to 19.0 g, 10.0 to 18.0 g, or 11.0 to 18.0 g.
• the present invention also discloses numerical ranges specified by combining the above upper and lower limit values.
• the ethanol content of the food composition of the present invention is preferably a predetermined value or more for the same reason as that the salt equivalent amount per 100 g of water in the food composition is preferably 3.0 g or more and the ethanol content per 100 g of water in the food composition is preferably 8.0 g or more.
• the ethanol content in the food composition of the present invention may be preferably 5.0 w/w% or more, 5.2 w/w% or more, 5.5 w/w% or more, 5.7 w/w% or more, 6.0 w/w% or more, 6.3 w/w% or more, 6.5 w/w% or more, 7.0 w/w% or more, 7.1 w/w% or more, 7.3 w/w% or more, 7.5 w/w% or more, 7.8 w/w% or more, 8.0 w/w% or more, or 9.0 w/w% or more.
• the upper limit may be, for example, 20.0 w/w% or less, 18.0 w/w% or less, 17.5 w/w% or less, w/w% or less, 16.5 w/w% or less, 15.5 w/w% or less, 14.5 w/w% or less, or 13.0 w/w% or less.
• the ethanol content in the food composition of the present invention may be 4.5 to 19.0 w/w%, 5.3 to 17.0 w/w%, 6.8 to 15.0 w/w%, or 7.5 to 14.0 w/w%. Numerical ranges specified by combining the above upper or lower limits are also disclosed in the present invention.
• the salt equivalent amount per 100 g of water of the food composition of the present invention can be the value described above.
• the "titratable acidity" of the food composition of the present invention is within a specified range.
• the titratable acidity of the food composition of the present invention can be calculated by the following measurement method A.
• Titratable acidity (w/w%) of the food composition of the present invention ⁇ (60.05 ⁇ 0.1 ⁇ F ⁇ V) ⁇ 100 ⁇ / ⁇ amount collected (10 g) ⁇ 1000 ⁇ 60.05: Molecular weight of acetic acid 0.1: Molar concentration of sodium hydroxide solution (mol/L) F: Titer of 0.1 mol/L sodium hydroxide solution V: Titer of 0.1 mol/L sodium hydroxide solution (mL)
• the titratable acidity of the food composition of the present invention is preferably 3.0 w/w% or less, more preferably 2.7 w/w% or less, even more preferably 2.5 w/w% or less, even more preferably 2.0 w/w% or less, particularly preferably 1.5 w/w% or less, particularly preferably 1.0 w/w% or less, 0.9 w/w% or less, 0.8 w/w% or less, 0.75 w/w% or less, or 0.7 w/w% or less.
• the lower limit is not particularly limited, but can be, for example, 0.2 w/w% or more, 0.25 w/w% or more, 0.3 w/w% or more, 0.35 w/w% or more, 0.4 w/w% or more, 0.42 w/w% or more, or 0.45 w/w% or more.
• the acidity of the food composition of the present invention is preferably within a certain range, and may be, for example, 0.2 to 2.9 w/w%, 0.2 to 2.6 w/w%, 0.2 to 2.4 w/w%, 0.25 to 1.9 w/w%, 0.25 to 1.8 w/w%, 0.3 to 1.5 w/w%, or 0.3 to 1.0 w/w%. Numerical ranges specified by combining the above upper and lower limit values are also disclosed in the present invention.
• the acetic acid in the food composition of the present invention may be contained in part in the form of an acetate salt.
• the ratio of the total acetic acid content measured by the high performance liquid chromatography method of the present invention to the titratable acidity determined by neutralization titration may be 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, or 10.0 or more.
• the upper limit may be, for example, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, or 11.0 or less.
• the range may be, for example, 2.0 to 18.0. Numerical ranges specified by combining the above upper or lower limit values are also disclosed in the present invention.
• One of the preferred features of the food composition of the present invention is that it contains both acetic acid and sodium acetate. It is believed that by using a food composition containing both a predetermined amount of acetic acid and sodium acetate, the acetic acid in the food composition is more likely to remain in the form of undissociated acetic acid, and the effects of the present invention are more likely to be achieved.
• the acetic acid in the food composition of the present invention may be contained in the food material, may be extracted from the food material, may be added as a compound, or may be a combination thereof.
• the food composition of the present invention preferably contains vinegar, more preferably contains vinegar and sodium acetate, and further preferably contains brewed vinegar as specified by the JAS Law that will come into effect on October 1, 2022. This is because the aroma of the food obtained using the food composition of the present invention is improved.
• the ratio of acetic acid derived from sodium acetate (ratio of acetic acid derived from sodium acetate) to the total content of acetic acid (total acetic acid content) in the food composition may be usually 10% by mass or more, 20% by mass or more, 30% by mass or more, particularly 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, or 90% by mass or more.
• the upper limit is not particularly limited, and may usually be less than 100% by mass or less than 98% by mass.
• the range may be, for example, 10% by mass or more and less than 98% by mass.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the food composition of the present invention has a predetermined amount of acetic acid derived from sodium acetate.
• the upper limit is not limited, but may be, for example, 12.0 w/w% or less, 11.5 w/w% or less, 11.0 w/w% or less, 10.5 w/w% or less, 9.3 w/w% or less, 9.1 w/w% or less, 8.9 w/w% or less, 8.7 w/w% or less, 8.3 w/w% or less, 7.7 w/w% or less, 7.3 w/w% or less, 7.2 w/w% or less, 6.9 w/w% or less, 6.8 w/w% or less, or 6.7 w/w% or less.
• the lower limit is not limited, and may be, for example, 2.1 w/w% or more, 2.2 w/w% or more, 2.3 w/w% or more, 2.4 w/w% or more, 2.7 w/w% or more, 2.9 w/w% or more, 3.1 w/w% or more, 3.2 w/w% or more, 3.3 w/w% or more, 3.5 w/w% or more, 3.7 w/w% or more, 3.9 w/w% or more, 4.1 w/w% or more, 4.3 w/w% or more, 4.5 w/w% or more, 4.7 w/w% or more, or 4.9 w/w% or more.
• the food composition of the present invention may have an acetic acid content derived from sodium acetate of, for example, 1.9 to 11.9 w/w%, more preferably 2.1 to 11.0 w/w%, more preferably 2.2 to 10.0 w/w%, more preferably 2.3 to 9.5 w/w%, even more preferably 2.4 to 9.0 w/w%, even more preferably 2.6 to 8.8 w/w%, particularly preferably 2.8 to 8.5 w/w%, particularly preferably 3.0 to 8.0 w/w%, or 4.0 to 7.5 w/w%, or 4.3 to 7.0 w/w%. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the ratio of acetic acid derived from vinegar to the total acetic acid content of the food composition of the present invention may usually be less than 50% by mass, particularly less than 40% by mass, or less than 30% by mass, or less than 20% by mass, or less than 15% by mass, or less than 10% by mass.
• the lower limit is not particularly limited, and is usually more than 0% by mass, or more than 2% by mass, or more than 5% by mass.
• the present invention also discloses a numerical range specified by combining the above upper and lower limit values.
• the content is preferably within a predetermined range from the viewpoint of improving the aroma of the food obtained when the food composition is used while ensuring the stability of quality.
• the upper limit value is, for example, 29 w/w% or less, 27 w/w% or less, 25 w/w% or less, 23 w/w% or less, 22 w/w% or less, 21 w/w% or less, 19 w/w% or less, 18.5 w/w% or less, 18 w/w% or less, 17.8 w/w% or less, 17.3 w/w% or less, 16.7 w/w% or less, 16.0 w/w% or less, 15.0 w/w% or less, 14.0 w/w% or less, 12.5 w/w% or less.
• % 11.5 w/w% or less, 11.0 w/w% or less, 10.5 w/w% or less, 10.0 w/w% or less, 9.5 w/w% or less, 9.0 w/w% or less, 8.5 w/w% or less, 7.5 w/w% or less, 7.0 w/w% or less, 6.5 w/w% or less, 6.0 w/w% or less, 5.5 w/w% or less, 5.0 w/w% or less, 4.5 w/w% or less, or 4.0 w/w% or less.
• the lower limit of the vinegar content in the food composition of the present invention can be, for example, 0.1 w/w% or more, 0.2 w/w% or more, 0.3 w/w% or more, 0.5 w/w% or more, 0.7 w/w% or more, 0.9 w/w% or more, 1.1 w/w% or more, 1.3 w/w% or more, 1.5 w/w% or more, 1.7 w/w% or more, 1.8 w/w% or more, 2.0 w/w% or more, 2.2 w/w% or more, 2.4 w/w% or more, or 2.6 w/w% or more.
• the range of the content of vinegar in the food composition of the present invention may be, for example, 0.1 to 30 w/w%, 0.1 to 28 w/w%, 0.1 to 25 w/w%, or 0.1 to 20 w/w%, preferably 0.1 to 17.5 w/w%, more preferably 0.1 to 16.5 w/w%, even more preferably 0.1 to 15.5 w/w%, even more preferably 0.5 to 14.5 w/w%, even more preferably 0.7 to 13.0 w/w%, particularly preferably 0.9 to 12.0 w/w%, and particularly preferably 1.0 to 8.0 w/w%.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the food composition of the present invention may contain brewed vinegar as vinegar in the above numerical range.
• the food composition of the present invention preferably contains a sodium salt.
• the "sodium salt” include sodium chloride, sodium acetate, sodium citrate, disodium citrate, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate. These sodium salts may be used alone or in any combination of two or more.
• the food composition of the present invention may preferably contain at least one selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, disodium citrate, trisodium citrate, and sodium lactate, and may particularly preferably contain sodium chloride and sodium acetate.
• the food composition of the present invention preferably contains less than 8.5 w/w%, more preferably less than 8.0 w/w%, less than 7.5 w/w%, even more preferably less than 7.0 w/w%, even more preferably less than 6.5 w/w%, less than 6.0 w/w%, less than 5.5 w/w%, or may be 0 w/w%.
• the food composition of the present invention may contain less than the upper limit of sodium citrate.
• the sodium acetate content in the food composition is preferably 1.0 w/w% or more, more preferably 1.5 w/w% or more, even more preferably 2.0 w/w% or more, even more preferably 2.5 w/w% or more, particularly preferably 3.0 w/w% or more, especially preferably 3.5 w/w% or more, 4.0 w/w% or more, 4.5 w/w% or more, 5.0 w/w% or more, 5.5 w/w% or more, 6.0 w/w% or more, 6.5 w/w% or more, 7.0 w/w% or more, or 7.5 w/w% or more.
• the upper limit can be, for example, 25.0 w/w% or less, 22.0 w/w% or less, 20.0 w/w% or less, 18.0 w/w% or less, 16.0 w/w% or less, 15.0 w/w% or less, 14.0 w/w% or less, 12.0 w/w% or less, 10.0 w/w% or less, 9.0 w/w% or less, or 8.0 w/w% or less.
• the range can be preferably 1.0 to 20.0 w/w%, more preferably 2.0 to 18.0 w/w%, even more preferably 3.0 to 16.0 w/w%, even more preferably 3.5 to 14.0 w/w%, particularly preferably 4.0 to 10.0 w/w%, and particularly preferably 4.5 to 8.0 w/w%.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the upper limit of the sodium chloride content in the food composition is not limited, but may be, for example, 22.0 w/w% or less, 21.0 w/w% or less, 20.5 w/w% or less, 19.5 w/w% or less, 18.5 w/w% or less, 18.0 w/w% or less, 17.5 w/w% or less, 17.0 w/w% or less, 16.7 w/w% or less, 16.2 w/w% or less, 15.5 w/w% or less, 15.0 w/w% or less, 14.5 w/w% or less, or 14.0 w/w% or less.
• the lower limit is not limited, and may be, for example, 4.3 w/w% or more, 4.7 w/w% or more, 4.9 w/w% or more, 5.5 w/w% or more, 6.0 w/w% or more, 6.5 w/w% or more, 7.0 w/w% or more, 7.5 w/w% or more, 8.0 w/w% or more, 8.3 w/w% or more, 8.7 w/w% or more, 9.0 w/w% or more, 9.5 w/w% or more, 9.6 w/w% or more, 9.8 w/w% or more, 9.9 w/w% or more, 10.2 w/w% or more, 10.5 w/w% or more, 10.8 w/w% or more, 11.1 w/w% or more, 11.3 w/w% or more, or 11.5 w/w% or more.
• the sodium chloride content in the food composition of the present invention may be preferably 4.0 to 23.0 w/w%, more preferably 5.0 to 22.0 w/w%, even more preferably 6.0 to 20.0 w/w%, even more preferably 7.0 to 19.0 w/w%, particularly preferably 8.0 to 18.0 w/w%, and particularly preferably 10.0 to 17.0 w/w%, 10.5 to 16.5 w/w%, or 11.0 to 16.0 w/w%. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the chloride ion content in the food composition of the present invention is measured by the Mohr method.
• the food composition of the present invention preferably has a ratio of chloride ion content (w/w%) to sodium content (w/w%) within a predetermined range. This further enhances the effects of the present invention. Although the mechanism is unclear, it is presumed that the effects of the present invention are further enhanced because the proliferation of spoilage bacteria is suppressed by the synergistic effect of sodium ions and chloride ions, and even when the food composition of the present invention is added to food ingredients, the change in pH is small.
• the ratio of the chloride ion content (w/w%) to the sodium content (w/w%) is preferably in an embodiment in which the sodium content is relatively higher than the ratio in sodium chloride (1.54) (since the molar mass of chloride ion is 35.45 g/mol and the molar mass of sodium ion is 23 g/mol, the ratio of the chloride ion content (w/w%) to the sodium content (w/w%) in sodium chloride is calculated to be 1.54).
• the balance between chloride ions and sodium ions can be adjusted to make a composition with a ratio lower than that of sodium chloride.
• the upper limit is not particularly limited, but may be, for example, 1.46 or less, 1.45 or less, 1.44 or less, 1.43 or less, 1.40 or less, 1.39 or less, 1.38 or less, 1.37 or less, 1.35 or less, 1.33 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.05 or less, 1.0 or less, 0.97 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.8 or less, 0.7 or less, 0.6 or less, or 0.5 or less.
• the lower limit value is not particularly limited, and may be, for example, 0.10 or more, 0.12 or more, 0.14 or more, 0.15 or more, 0.18 or more, 0.20 or more, 0.31 or more, 0.60 or more, 0.62 or more, 0.67 or more, 0.75 or more, 0.77 or more, 0.81 or more, 0.84 or more, 0.87 or more, 0.91 or more, 0.93 or more, 0.95 or more, 0.97 or more, 0.99 or more, 1.03 or more, 1.05 or more, 1.07 or more, 1.09 or more, 1.10 or more, 1.11 or more, or 1.12 or more.
• the range of the ratio of the chloride ion content (w/w%) to the sodium content (w/w%) in the food composition of the present invention may be preferably 0.3 to 1.5, more preferably 0.4 to 1.47, even more preferably 0.5 to 1.45, even more preferably 0.6 to 1.45, particularly preferably 0.6 to 1.4, and particularly preferably 0.6 to 1.3. Numerical ranges specified by combining the above upper or lower limit values are also disclosed in the present invention.
• the chloride ion content per 100 g of water in the food composition of the present invention is preferably a predetermined amount.
• the upper limit may be, for example, 28 g or less, 27 g or less, 26 g or less, 24.5 g or less, 23.5 g or less, 23 g or less, 21.5 g or less, 20.5 g or less, 19.5 g or less, 19 g or less, 18.5 g or less, 18 g or less, 17.5 g or less, 17 g or less, 16.5 g or less, 15.5 g or less, 14.5 g or less, 13.5 g or less, 12.5 g or less, 12.0 g or less, 11.5 g or less, 11.0 g or less, or 10.5 g or less.
• the lower limit of the chloride ion content in the food composition of the present invention may be, for example, 1.0 g or more, 2.0 g or more, 3.0 g or more, 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, 6 g or more, 8 g or more, 8.5 g or more, 9 g or more, 10.5 g or more, 11 g or more, 11.5 g or more, 12.5 g or more, 13 g or more, 13.5 g or more, or 14.5 g or more.
• the range of the chloride ion content per 100 g of water in the food composition of the present invention may be preferably 2 to 30 g, more preferably 4 to 25 g, even more preferably 7 to 24 g, even more preferably 8 to 22 g, particularly preferably 9 to 21 g, and particularly preferably 10 to 20 g. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the chloride ion content (w/w%) in the food composition of the present invention is preferably a predetermined amount.
• the upper limit may be, for example, 15.3 w/w% or less, 14.5 w/w% or less, 13.5 w/w% or less, 12.7 w/w% or less, 12.5 w/w% or less, 11.8 w/w% or less, 11.5 w/w% or less, 11.3 w/w% or less, 11 w/w% or less, 10.8 w/w% or less, 10.5 w/w% or less, 10.3 w/w% or less, 10 w/w% or less, 9.8 w/w% or less, or 9.5 w/w% or less.
• the lower limit of the chloride ion content (w/w%) in the food composition of the present invention may be, for example, 2 w/w% or more, 2.5 w/w% or more, 3.5 w/w% or more, 4.2 w/w% or more, 5.3 w/w% or more, 5.5 w/w% or more, 5.7 w/w% or more, 6 w/w% or more, 6.2 w/w% or more, 6.8 w/w% or more, or 7 w/w% or more.
• the range of the chloride ion content (w/w%) in the food composition of the present invention may be preferably 1.8 to 15.5 w/w%, more preferably 3 to 15 w/w%, even more preferably 4 to 14 w/w%, even more preferably 5 to 13 w/w%, particularly preferably 6.5 to 12.5 w/w%, and particularly preferably 7.3 to 12 w/w%. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.
• the food composition of the present invention preferably contains a predetermined amount of chloride ions derived from sodium chloride.
• the ratio of the chloride ion content derived from sodium chloride to the chloride ion content in the food composition of the present invention may be, for example, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more.
• the upper limit is not particularly limited, and may be, for example, 100% by mass or less, 99% by mass or less, 99% by mass or less, 98% by mass or less, 95% by mass or less, or 92% by mass or less.
• the range may be, for example, 30 to 100% by mass.
• a numerical range specified by combining the above upper and lower limits is also disclosed in the present invention.
• the food composition of the present invention preferably has a Brix value (refractive index sugar content) in a predetermined range.
• the upper limit of the Brix value of the food composition of the present invention is not particularly limited, but may be, for example, 69 or less, 67 or less, 65 or less, 64 or less, 63 or less, 62 or less, 59 or less, 58 or less, 57 or less, 53 or less, 52 or less, 51 or less, 49 or less, 47 or less, or 46 or less.
• the lower limit may be, for example, 21 or more, 22 or more, 23 or more, 27 or more, 29 or more, preferably 31 or more, more preferably 34 or more, even more preferably 35 or more, even more preferably 37 or more, particularly preferably 39 or more, especially preferably 40 or more, 41 or more, or 43 or more.
• the Brix value range of the food composition of the present invention may also be, for example, 20 to 70, preferably 22 to 68, more preferably 24 to 66, even more preferably 26 to 60, even more preferably 28 to 55, especially preferably 30 to 50, and especially preferably 32 to 48.
• the present invention also discloses numerical ranges specified by combining the above upper and lower limit values.
• Carbohydrate refers to the mass of the food product excluding protein, lipid, dietary fiber, ash and water content, as specified in the Food Labeling Standard based on Article 4, Paragraph 1 of the Food Labeling Act (Act No. 70 of 2013).
• the carbohydrate contained in the food composition of the present invention is preferably contained as a soluble carbohydrate.
• soluble carbohydrate refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars in which 2 to 10 monosaccharides are bonded), and sugar alcohols. Therefore, starch, which is bonded with a much larger number of sugars, is not included.
• soluble carbohydrates include glucose, fructose, galactose, sucrose, maltose, lactose, trehalose, sorbitol, etc. These may be contained as compounds alone, or may be contained in the form of sweeteners that contain them, such as brown sugar, honey, and starch syrup.
• the present invention is useful because it can suppress burning even when producing food by adding the food composition of the present invention and then heating it (for example, when adding the food composition of the present invention and then cooking rice to produce cooked rice, or adding the food composition of the present invention and then baking dough to produce bread).
• the carbohydrate content (total carbohydrate content) per 100 g of water in the food composition of the present invention is preferably within a specified range.
• the upper limit is not limited, but may be, for example, 68.0 g or less, 65.0 g or less, 64.0 g or less, 61.0 g or less, 59.0 g or less, 58.5 g or less, 57.0 g or less, 56.0 g or less, 54.5 g or less, 53.5 g or less, 52.0 g or less, 50.8 g or less, 50.0 g or less, or 49.0 g or less.
• the lower limit is not limited, but may be, for example, 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, 10.0 g or more, 13.0 g or more, 18.0 g or more, 22.0 g or more, 25.0 g or more, 28.0 g or more, 31.0 g or more, 33.0 g or more, 35.0 g or more, 37.5 g or more, 39.0 g or more, 40. g or more, 42.0 g or more, 43.5 g or more, 45.0 g or more, or 47.0 g or more.
• the carbohydrate content per 100 g of water in the food composition of the present invention may be in the range of preferably 4.0 to 70.0 g, more preferably 8.0 to 66.0 g, even more preferably 15.0 to 63.0 g, even more preferably 20.0 to 60.0 g, particularly preferably 25.0 to 58.0 g, and particularly preferably 30.0 to 55.0 g.
• the present invention also discloses numerical ranges specified by combining the above upper and lower limit values.
• the carbohydrate content (total carbohydrate content) in the food composition of the present invention is preferably a predetermined amount.
• the upper limit is not limited, but may be, for example, 45.0 w/w% or less, 40.0 w/w% or less, 36.0 w/w% or less, 35.0 w/w% or less, 34.0 w/w% or less, 33.0 w/w% or less, 31.0 w/w% or less, 29.0 w/w% or less, 28.5 w/w% or less, 27.5 w/w% or less, 27.0 w/w% or less, 26.8 w/w% or less, or 26.3 w/w% or less.
• the lower limit is not limited, and may be, for example, 0.5 w/w% or more, 1.0 w/w% or more, 1.5 w/w% or more, 2.0 w/w% or more, 2.5 w/w% or more, 3.0 w/w% or more, 3.5 w/w% or more, 4.0 w/w% or more, 6.0 w/w% or more, 7.0 w/w% or more, 7.5 w/w% or more, 8.0 w/w% or more, 9.0 w/w% or more, 10.0 w/w% or more, 11.5 w/w% or more, 12.0 w/w% or more, 12.5 w/w% or more, 13.0 w/w% or more, 13.5 w/w% or more, 14.0 w/w% or more, 16.0 w/w% or more, 17.0 w/w% or more, 17.5 w/w% or more, or 18.0 w/w% or
• the carbohydrate content in the food composition of the present invention may be preferably 0.5 to 50.0 w/w%, more preferably 1.0 to 40.0 w/w%, even more preferably 2.0 to 36.0 w/w%, even more preferably 3.0 to 29.0 w/w%, particularly preferably 4.0 to 27.0 w/w%, and particularly preferably 5.0 to 25.0 w/w% or 13.0 to 25.0 w/w%. Numerical ranges specified by combining the above upper and lower limit values are also disclosed in the present invention.
• the food composition of the present invention may preferably contain reduced starch syrup as the source of carbohydrates, from the viewpoint of suppressing deterioration of the taste of the food produced by the taste of the sugar itself and preventing burning in the case where the food composition of the present invention is added and then heated.
• Reduced starch syrup is a sugar produced by reducing starch syrup obtained by hydrolyzing starch with an acid or enzyme.
• the ratio of the content (mass%) of reduced starch syrup to the total content (mass%) of carbohydrates is preferably 40 mass% or more, more preferably 50 mass% or more, even more preferably 60 mass% or more, even more preferably 70 mass% or more, particularly preferably 80 mass% or more, particularly preferably 90 mass% or more, or even 100 mass%.
• the content of reduced starch syrup may be 0.0 to 50.0 w/w%, and it is preferable that the above-mentioned upper and lower limits of the carbohydrate content are satisfied.
• the food composition of the present invention may preferably contain a sugar alcohol, from the viewpoint of suppressing deterioration of the taste of the food produced by the taste of sugar itself and preventing burning in the case where the food composition of the present invention is added and then heated.
• Sugar alcohol refers to a sugar in which the reducing group (aldehyde group, carbonyl group) of the sugar is converted to an alcohol group by hydrogenation, and examples of the sugar alcohol include sorbitol, iditol, xylitol, mannitol, lactitol, maltitol, palatinit, maltotriitol, isomalt, etc.
• the content of sugar alcohol is measured according to the high-performance liquid chromatography method (monosaccharides, disaccharides, sugar alcohols) described in [Appendix 1] of the Analysis Manual Supplement to the Standard Tables of Food Composition in Japan 2015 Edition (7th Edition).
• the food composition of the present invention may contain sorbitol and/or mannitol, and the ratio of the total content (mass%) of sorbitol and mannitol to the total content (mass%) of carbohydrates may be, for example, 5% by mass or more, 8% by mass or more, preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, 18% by mass or more, 20% by mass or more, more preferably 24% by mass or more, even more preferably 28% by mass or more, even more preferably 30% by mass or more, 40% by mass or more, particularly preferably 50% by mass or more, particularly preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass.
• the total content of sorbitol and mannitol in the food composition of the present invention may be 0.0 to 50.0 w/w%, and may further satisfy the above-mentioned upper and lower limits of the carbohydrate content.
• the ratio of the carbohydrate content (w/w%) to the salt equivalent (w/w%) in the food composition of the present invention is within a specified range.
• the effect of the present invention is further enhanced, and it is useful in that the balance of the taste due to sodium and carbohydrate is improved.
• the upper limit of the ratio is not particularly limited, but may be, for example, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.5 or less, or 4.0 or less.
• the lower limit may be 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, or 3.0 or more.
• the ratio of the carbohydrate content (w/w%) to the salt equivalent amount (w/w%) in the food composition of the present invention may be preferably 0.5 to 8, more preferably 0.5 to 7, even more preferably 0.5 to 6, even more preferably 0.5 to 5, particularly preferably 0.5 to 4, and particularly preferably 1 to 3.
• the ratio of the soluble carbohydrate content (w/w%) to the salt equivalent amount (w/w%) in the food composition of the present invention may satisfy the above-mentioned regulation. Furthermore, the ratio of the reduced starch syrup content (w/w%) to the salt equivalent amount (w/w%) in the food composition of the present invention may satisfy the above-mentioned regulation.
• the ratio of the content (mass%) of at least one selected from fructose, glucose, and maltose to the total content (mass%) of carbohydrates in the food composition of the present invention is equal to or less than a predetermined value.
• the value may be preferably 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 15% by mass or less, or 10% by mass or less.
• the ratio of the total content of at least two selected from fructose, glucose, and maltose to the carbohydrate content of the food composition of the present invention may be within the above range, and the ratio of the total content of fructose, glucose, and maltose to the carbohydrate content of the food composition of the present invention may be within the above range.
• the contents of fructose, glucose, and maltose in the food composition of the present invention are measured by high performance liquid chromatography (monosaccharides, disaccharides) in accordance with the Analysis Manual for "starch, monosaccharides, disaccharides" of the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.
• the food composition of the present invention is preferably used for producing a processed grain product.
• a processed grain product refers to a food or drink that uses at least one type of grain as a raw material.
• the term "cereal” refers to at least one type selected from pulses (legume crops), cereals (rice crops), and pseudocereals.
• the grain in the present invention may be at least one type of pulse selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil, or at least one type of cereal or pseudocereal selected from rice, wheat, barley, foxtail millet, barnyard millet, millet, sorghum, rye, oats, pigeon oats, corn, buckwheat, amaranth, and quinoa.
• the processed grain product of the present invention may contain at least one, two, or three or more types of pulses selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil, and may contain at least one, two, three, four, five, six, or seven or more types of cereals or pseudo-cereals selected from rice, wheat, barley, foxtail millet, barnyard millet, millet, sorghum, rye, oats, pigeon pea, corn, buckwheat, amaranth, and quinoa.
• the processed grain product of the present invention preferably contains at least one type selected from rice, wheat, barley, yellow pea, and corn.
• the processed grain product of the present invention may contain the entire amount of the grains used as raw materials as the pulses, pulses, and pseudo-cereals described above.
• the rice may be polished rice or brown rice.
• all of the grains used as raw materials may be polished rice, all of the grains used as raw materials may be brown rice, or the grains used as raw materials may consist of brown rice and polished rice.
• the proportion of brown rice in the total rice contained in the grain processed product may be, for example, 1 to 100 w/w%.
• the lower limit may be, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more.
• the upper limit may be 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the food composition of the present invention contains at least one enzyme selected from cyclodextrin glucanotransferase, xylanase, lipase, or ⁇ -glucosidase among the above-mentioned enzymes, from the viewpoint of improving the gritty texture during long-term storage.
• the inclusion of the enzyme may contribute in some way to the retention of moisture in brown rice.
• the ratio of polished rice to the entire rice may be, for example, 1 to 100 w/w%.
• the lower limit may be, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more.
• the upper limit may be 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the processed grain product of the present invention when the processed grain product of the present invention contains rice, the processed grain product may contain rice with a predetermined polishing rate, where the polished rice is rice with a polishing rate of 100% and the brown rice is rice with a polishing rate of 0%.
• the polishing rate can be, for example, 70% or less, 50% or less, or 30% or less.
• Examples of rice with a predetermined polishing rate include "70% polished rice” with a polishing rate of 70%, "50% polished rice” with a polishing rate of 50%, and "30% polished rice” with a polishing rate of 30%.
• the processed grain product of the present invention may contain 70% polished rice, 50% polished rice, or 30% polished rice.
• the ratio of the rice having the predetermined polishing rate (e.g., 70% polished rice, 50% polished rice, or 30% polished rice) to the total rice may be, for example, 1 to 100 w/w%.
• the lower limit may be, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more.
• the upper limit may be 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the processed grain product of the present invention contains rice having a specified polishing rate (e.g., 70% polished rice, 50% polished rice, or 30% polished rice)
• the food composition of the present invention contains at least one enzyme selected from cyclodextrin glucanotransferase, xylanase, lipase, and ⁇ -glucosidase among the above-mentioned enzymes, from the viewpoint of improving the gritty texture that occurs during long-term storage.
• the mechanism behind this is unclear, but it is possible that the inclusion of the enzyme contributes in some way to the retention of moisture in rice with a given polishing ratio (e.g., 70% polished rice, 50% polished rice, or 30% polished rice).
• the processed grain product of the present invention may contain miscellaneous grains.
• miscellaneous grains generally refers to grains other than the major grains rice, wheat, and barley, and is a concept that includes so-called pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than Poaceae grains.
• the type of miscellaneous grains contained is not limited, but for example, it is preferable that the miscellaneous grains are one or more types of miscellaneous grains selected from the Poaceae, Chenopodiaceae, and Amaranthaceae families, and it is more preferable that the miscellaneous grains are Poaceae.
• millet barley, millet, sorghum, rye, oats, pigeon barley, corn, buckwheat, amaranth, quinoa, etc.
• the millet does not substantially contain gluten (specifically, the gluten content is less than 10 ppm by mass), and it is more preferable that it does not contain gluten.
• the ratio of millet to the total grain contained in the grain processed product may be, for example, 1 to 100 w/w%.
• the lower limit may be, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, 30 w/w% or more, 35 w/w% or more, 40 w/w% or more, or 45 w/w% or more.
• the upper limit may be 100 w/w% or less, 95 w/w% or less, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the content of the millet refers to the total content of the two or more kinds of millet. In this case, the content of each millet may be, for example, 1 to 90 w/w%.
• the lower limit may be, for example, 1 w/w% or more, 3 w/w% or more, 5 w/w% or more, 7 w/w% or more, 9 w/w% or more, 10 w/w% or more, 12 w/w% or more, 14 w/w% or more, 16 w/w% or more, 18 w/w% or more, 20 w/w% or more, 25 w/w% or more, or 30 w/w% or more.
• the upper limit may be, for example, 90 w/w% or less, 85 w/w% or less, 80 w/w% or less, 75 w/w% or less, 70 w/w% or less, 65 w/w% or less, 60 w/w% or less, or 55 w/w% or less.
• the food composition of the present invention contains at least one enzyme selected from cyclodextrin glucanotransferase, xylanase, lipase, and ⁇ -glucosidase among the above-mentioned enzymes, from the viewpoint of improving the gritty texture that occurs during long-term storage. Although the mechanism behind this is unclear, it is possible that the inclusion of the enzymes contributes in some way to the moisture retention of millet.
• the processed grain product of the present invention may further contain raw materials derived from animals and plants in addition to the above-mentioned grains.
• raw materials derived from animals and plants include meats (e.g., beef, pork, chicken, mutton, horse meat, etc.), seafood (e.g., tuna, sea bream, bonito, flying fish, squid, octopus, scallops, shrimp, crab, etc.), dairy products (e.g., cow's milk, goat's milk, etc.), eggs (e.g., chicken eggs, duck eggs, quail eggs, etc.), or vegetables, fruits, herbs or spices, or nuts and seeds described below.
• meats e.g., beef, pork, chicken, mutton, horse meat, etc.
• seafood e.g., tuna, sea bream, bonito, flying fish, squid, octopus, scallops, shrimp, crab, etc.
• dairy products e.g., cow's milk, goat's
• the processed grain product of the present invention may contain the grains disclosed in this specification, and may also contain at least one, two, three, four, five, six, seven, eight, nine, or ten or more types selected from meats, seafood, dairy products, eggs, vegetables, fruits, herbs or spices, or nuts and seeds disclosed in this specification.
• the processed grain product of the present invention is preferably at least one selected from the group consisting of cooked rice, noodles, cereals, and breads, and may be particularly preferably cooked rice.
• the timing of adding the food composition of the present invention may be either before or after cooking. Specifically, the timing described in the Examples of this specification (before or after cooking) or the timing described in Tables 4 to 9 (before or after cooking) can be selected depending on the type of enzyme.
• cooked rice includes, for example, white rice, sushi rice (vinegared rice), red rice, pilaf, fried rice, seasoned rice, steamed sticky rice, paella, doria, dry curry, porridge, rice balls, barley rice, mixed grain rice, brown rice, etc.
• the cooked rice in the present invention may have a ratio of rice in the total grains contained in the cooked rice within a predetermined range.
• the lower limit may be 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more
• the upper limit is not particularly limited, but can be, for example, 100% by mass, 98% by mass or less, 95% by mass or less, 93% by mass or less, 90% by mass or less, or 85% by mass or less.
• the range can be, for example, 30 to 100% by mass.
• the food composition of the present invention can improve the shelf life of a food obtained by using the food composition while maintaining the pH of the food relatively high, and as a result, a food can be provided in which deterioration of flavor due to a drop in pH is suppressed.
• the food composition of the present invention may be added so that the pH of a food produced by adding the food composition of the present invention falls within a predetermined range.
• the pH of a food produced by adding the food composition refers to the pH when measured at 20°C under 1 atmosphere, and the pH of a sample homogenized (homogenized) by adding distilled water in an amount twice the mass (wet mass equivalent) of the food may be measured (for example, in an embodiment in which the food is cooked rice and the food composition of the present invention is added before cooking, the pH of a sample homogenized by adding distilled water in an amount twice the amount of cooked rice obtained after cooking may be measured).
• the food composition of the present invention may be added so that the pH of the food or drink produced by adding the food composition of the present invention is preferably more than 6.20, more preferably 6.30 or more, even more preferably 6.35 or more, even more preferably 6.40 or more, particularly preferably 6.45 or more, particularly preferably 6.50 or more, 6.60 or more.
• the upper limit of the pH of the food produced by adding the food composition of the present invention is not particularly limited, but may be added so that it is, for example, 8.0 or less, 7.5 or less, 7.0 or less, or 6.9 or less.
• the food composition of the present invention may be added so that the pH range of the food produced by adding the food composition of the present invention is, for example, 6.2 to 8.0, 6.3 to 7.5, or 6.4 to 7.0.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the food may be preferably a processed grain product, more preferably cooked rice, bread, cereals, or noodles, particularly preferably cooked rice or noodles, and particularly preferably cooked rice.
• the amount added may be, for example, 0.0005 to 10 w/w% based on the mass of the raw material (converted to wet mass).
• the lower limit is not particularly limited, and may be, for example, 0.001 w/w% or more, 0.005 w/w% or more, 0.01 w/w% or more, 0.05 w/w% or more, 0.1 w/w% or more, 0.15 w/w% or more, 0.2 w/w% or more, 0.25 w/w% or more, 0.3 w/w% or more, 0.35 w/w% or more, 0.4 w/w% or more, 0.45 w/w% or more, 0.5 w/w% or more, 0.55 w/w% or more.
• 0.6 w/w% or more 0.65 w/w% or more, 0.7 w/w% or more, 0.75 w/w% or more, 0.8 w/w% or more, 0.85 w/w% or more, 0.9 w/w% or more, 0.95 w/w% or more, 0.95 w/w% or more, 1.0 w/w% or more, 1.5 w/w% or more, 2.0 w/w% or more, 3.0 w/w% or more, 4.0 w/w% or more, 5.0 w/w% or more, or 5.5 w/w% or more.
• the upper limit is not particularly limited, but may be, for example, 6.0 w/w% or less, 5.0 w/w% or less, 4.0 w/w% or less, 3.0 w/w% or less, 2.0 w/w% or less, 1.0 w/w% or less, 0.8 w/w% or less, 0.6 w/w% or less, 0.5 w/w% or less, 0.3 w/w% or less, 0.2 w/w% or less, 0.1 w/w% or less, 0.05 w/w% or less, 0.03 w/w% or less, or 0.01 w/w% or less.
• the raw material refers to the object to which the food composition of the present invention is added.
• the food composition of the present invention refers to the mass of raw rice before soaking and before cooking (if ingredients other than rice are included, it refers to the total mass of raw rice and the ingredients); in the case where the food composition of the present invention is used before baking bread, it refers to the mass of bread dough; and in the case where the food composition of the present invention is used for noodle dough, it refers to the mass of noodle dough.
• the present invention also relates to a method for producing the food composition according to the first embodiment (second embodiment).
• the second embodiment will be described below.
• the food composition of the present invention is preferably sterilized at a maximum temperature of less than 124°C during production, and preferably does not have a heat sterilization process. Specifically, for example, if the Z value of the indicator bacterium is 10 minutes, it is preferable not to perform a sterilization process equivalent to 124°C for 1.5925 minutes. Furthermore, for the purpose of maintaining the enzyme activity, the food composition of the present invention may not have a pressure sterilization process in which pressure is applied at a pressure higher than atmospheric pressure, and specifically, may not have a process of pressure sterilization under a pressure condition of 0.01 MPa or more.
• the second embodiment also includes a method for preparing a food composition that satisfies the aspects disclosed in the first embodiment.
• the present invention also relates to a method for producing a processed grain product, which uses the food composition of the present invention disclosed in the first embodiment.
• the third embodiment will now be described.
• the food composition of the present invention can improve the shelf life of a processed grain product while maintaining the pH of the processed grain product relatively high, and as a result, a processed grain product can be provided in which flavor deterioration due to a drop in pH is suppressed. Therefore, when a processed grain product is produced using the food composition of the present invention, it is preferable to produce the processed grain product so that the pH of the processed grain product is within a specified range.
• the pH may satisfy the regulations disclosed in the first embodiment, and is preferably adjusted to be more than 6.20, more preferably 6.30 or more, even more preferably 6.35 or more, even more preferably 6.40 or more, particularly preferably 6.45 or more, particularly preferably 6.50 or more, and 6.60 or more, and the upper limit may be adjusted to, for example, 8.0 or less, 7.5 or less, 7.0 or less, or 6.9 or less. Furthermore, the range may be adjusted to, for example, 6.2 to 8.0, 6.3 to 7.5, or 6.4 to 7.0.
• the specific types of processed grain products can be those disclosed in the first embodiment.
• a step of heating to 90°C or higher at a heating rate of 6.0°C/min or more may be included, and then a step of maintaining at 90°C or higher for 15 minutes or more may be included.
• a step of heating to 90°C or higher at a heating rate of 6.0°C/min or more may be included, and then a step of maintaining at 90°C or higher for 15 minutes or more may be included.
• An example of a case in which this aspect can be actively implemented is when the processed grain product is cooked rice.
• this aspect can be implemented by adding the food composition disclosed in the first embodiment to raw rice before cooking, and cooking the rice.
• the food composition disclosed in the first embodiment may be added to the raw material, and then the enzymatic reaction may be carried out at a temperature of 80°C or less for 30 minutes or more.
• An example of a case in which this aspect can be actively implemented is when the processed grain product is cooked rice.
• this aspect can be implemented by adding the food composition disclosed in the first embodiment to raw rice before cooking, and then cooking the rice.
• the present invention also relates to a processed grain product obtained by using the food composition of the present invention.
• the specific types of processed grain products obtained by using the food composition of the present invention are as disclosed in the first embodiment.
• the enzyme in the processed grain product may be inactivated.
• the present invention also relates to a method for inhibiting the growth of spoilage bacteria in a food composition that is not sterilized by heating at or above 100° C.
• a fifth embodiment will be described.
• the food composition of the present invention can inhibit the growth of microorganisms (particularly lactic acid bacteria, particularly the heat-resistant lactic acid bacteria "Lactobacillus fructivorans”) that cause food spoilage. That is, the present invention encompasses a method for inhibiting the growth of, for example, the microorganisms disclosed in the first embodiment (particularly lactic acid bacteria, particularly the heat-resistant lactic acid bacteria "Lactobacillus fructivorans") in a food composition by preparing or using the food composition disclosed in the first embodiment.
• the present invention encompasses a method for inhibiting the growth of microorganisms in a food composition by preparing a food composition that satisfies all of the following requirements (a) to (d):
• the food composition of the present invention may be an unsterilized composition that can be filled into a container, stored at 20°C under 1 atmosphere for 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, or 8 months without being subjected to heat sterilization (for example, heat sterilization with a maximum temperature of 100°C or higher, particularly heat sterilization with a maximum temperature of 124°C or higher), and still be usable without generating a deterioration odor derived from microorganisms.
• heat sterilization for example, heat sterilization with a maximum temperature of 100°C or higher, particularly heat sterilization with a maximum temperature of 124°C or higher
• the present embodiment also encompasses a "method for improving the shelf life of a food composition that is not subjected to heat sterilization at 100°C or higher.”
• a moisture content calculated on a wet mass basis is 20 w/w% or more;
• a pH at 20°C and 1 atmospheric pressure is greater than 4.6;
• the present invention contains one or more enzymes having an optimum pH of 4.0 or more; and
• the following requirement (i) and/or (ii) are satisfied: When the salt equivalent amount per 100 g of water in the food composition is X g and the undissociated acetic acid content per 100 g of water in the food composition is Y g, the following formula is satisfied: 4Y + X ⁇ 10 (where X ⁇ 3 and 4 ⁇ Y > 0.03).
• the food composition has a salt equivalent of 3.0 g or more per 100 g of water, and an ethanol content of 8.0 g or more per 100 g of water
• the preferred numerical ranges, upper limits, or lower limits for the above requirements (a), (b), and (d) can be the values disclosed in the first embodiment.
• the optimal pH of the enzyme and specific examples of the enzyme in requirement (c) are as disclosed in the first embodiment.
• the aspects disclosed in the first embodiment can be adopted.
• the method may be a method for inhibiting the growth of spoilage bacteria in an aspect in which the food composition is filled without being heat-sterilized, or a method for inhibiting the growth of spoilage bacteria when stored at 20°C under 1 atmosphere for 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, or 8 months.
• the method may also be a method of suppressing the growth of spoilage bacteria by adjusting the water activity of the food composition to satisfy the aspect disclosed in the first embodiment, a method of suppressing the growth of spoilage bacteria by adjusting the salt equivalent amount of the food composition to the aspect disclosed in the first embodiment, a method of suppressing the growth of spoilage bacteria by adjusting the sodium salt content (sodium acetate, sodium citrate, sodium chloride, etc.) of the food composition to the aspect disclosed in the first embodiment, a method of suppressing the growth of spoilage bacteria by adjusting the Brix value (refractive index sugar content) of the food composition to the aspect disclosed in the first embodiment, or a method of suppressing the growth of spoilage bacteria by adjusting the chloride ion content (w/w%) relative to the sodium content (w/w%) of the food composition.
• It may be a method of suppressing the growth of spoilage bacteria by adjusting the ratio of reduced starch syrup to the carbohydrate content of the food composition to satisfy the regulations disclosed in the first embodiment, it may be a method of suppressing the growth of spoilage bacteria by adjusting the ratio of the total content of sorbitol and mannitol to the carbohydrate content of the food composition to satisfy the regulations disclosed in the first embodiment, or it may be a method of suppressing the growth of spoilage bacteria by adjusting the ratio of the content of at least one kind selected from fructose, glucose, and maltose to the carbohydrate content of the food composition to satisfy the regulations disclosed in the first embodiment.
• the present invention also relates to a method for improving the texture of a processed cereal product by using the food composition of the present invention.
• the texture of the processed cereal product can be improved by the synergistic effect of the enzyme, sodium, and undissociated acetic acid and/or ethanol.
• the food composition of the present invention can maintain the pH of the food or drink (particularly the processed cereal product) obtained by using the food composition relatively high while suppressing the growth of spoilage bacteria in the food or drink (particularly the processed cereal product), so that the flavor of the processed cereal product is less likely to deteriorate due to a decrease in pH.
• those disclosed in the first embodiment can be adopted.
• the specific type of the processed cereal product can be adopted as those disclosed in the first embodiment.
• the pH of the food or drink produced by adding the food composition of the present invention can be adopted as the aspect disclosed in the first embodiment.
• the food composition of the present invention also relates to a food composition for adding to a composition containing an enzyme having an optimum pH of 4.0 or more.
• the seventh embodiment will be described below.
• the food composition of the present invention is a food composition for addition to a composition containing an enzyme having an optimal pH of 4.0 or higher that satisfies the requirements (a), (b), and (d) disclosed in the first embodiment.
• the preferred numerical ranges, upper limits, or lower limits for the requirements (a), (b), and (d) can be the values disclosed in the first embodiment.
• the optimal pH of an enzyme having an optimal pH of 4.0 or more and specific examples of the enzyme can be the provisions disclosed in the first embodiment.
• the provisions disclosed in the first embodiment can be adopted.
• the food composition is preferably liquid at 1 atmosphere and 20°C, more preferably liquid at 1 atmosphere and 0°C, and may be liquid at 1 atmosphere and -20°C.
• the food composition may be filled without heat sterilization and stored at 1 atmosphere and 20°C for 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, or 8 months, and still be usable under the Food Sanitation Act (corresponding to the Act amending a part of the Food Sanitation Act, etc., enforced on June 1, 2021).
• the water activity of the food composition may satisfy the provisions disclosed in the first embodiment
• the salt equivalent amount of the food composition may satisfy the provisions disclosed in the first embodiment
• the sodium salt content of the food composition sodium acetate, sodium citrate, etc.
• the Brix value (refractive index sugar content) of the food composition may satisfy the provisions disclosed in the first embodiment
• the ratio of the chloride ion content (w/w%) to the sodium content (w/w%) of the food composition may satisfy the provisions disclosed in the first embodiment
• the chloride ion content of the food composition may satisfy the provisions disclosed in the first embodiment
• the undissociated acetic acid content of the food composition may satisfy the provisions disclosed in the first embodiment
• the total acetic acid content of the food composition may satisfy the provisions disclosed in the first embodiment
• the brewed vinegar content of the food composition may satisfy the provisions disclosed in the first embodiment
• the ratio of sodium acetate derived from sodium acetate to the total acetic acid content of the food composition may be 0.01 to 0.01.
• the proportion of acetic acid may satisfy the provisions disclosed in the first embodiment
• the titratable acidity of the food composition may satisfy the provisions disclosed in the first embodiment
• the ratio of the total acetic acid content to the titratable acidity of the food composition may satisfy the provisions disclosed in the first embodiment
• the carbohydrate content of the food composition may satisfy the provisions disclosed in the first embodiment
• the ratio of the carbohydrate content (w/w%) to the salt equivalent (w/w%) of the food composition may satisfy the provisions disclosed in the first embodiment
• the proportion of reduced starch syrup to the carbohydrate content of the food composition may satisfy the provisions disclosed in the first embodiment
• the proportion of the total content of sorbitol and mannitol to the carbohydrate content of the food composition may satisfy the provisions disclosed in the first embodiment
• the proportion of the content of at least one selected from fructose, glucose, and maltose to the carbohydrate content of the food composition may satisfy the provisions disclosed in the first embodiment
• the "composition containing an enzyme having an optimal pH of 4.0 or higher” is not particularly limited as long as it is a composition containing an enzyme having a pH of 4.0 or higher, and may be, for example, an enzyme preparation containing the enzyme and other mineral salts, meat, seafood, eggs, milk, or plants containing the enzyme, or it may be the "enzyme having an optimal pH of 4.0 or higher" itself.
• the plant may preferably be a cereal, vegetable, fruit, herb, spice, or nut, and is particularly preferably a cereal.
• the preferred types of cereal are as disclosed in the first embodiment.
• Examples of the vegetables include tomatoes, green peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, ginger, garlic, radishes, corn, carrots, beets, onions, cabbage, lettuce, spinach, Chinese cabbage, celery, komatsuna, bok choy, molokheiya, kale, shiso, Chinese chives, parsley, green onions, asparagus, bamboo shoots, broccoli, and cauliflower.
• fruits examples include apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, blackcurrants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passion fruit, etc.
• citrus fruits ranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku, calamansi, etc.
• strawberries pineapples, bananas, melons, kiwifruit, blackcurrants, apricots, guavas, plums
• herbs or spices examples include roselle, watercress, arugula, artichoke, calendula, tarragon, chicory, stevia, dandelion, basil, perilla, oregano, shiso, savory, sage, thyme, basil, mint, lemon balm, rosemary, parsley, anise, angelica, cumin, coriander, parsley, chervil, hawthorn, allspice, lemon myrtle, pepper, nasturtium, laurel, hops, rooibos, chamomile, safflower, elderflower, pepper, cinnamon, and plantain.
• nuts and seeds examples include almonds, cashew nuts, macadamia nuts, hazelnuts, walnuts, chestnuts, and chestnuts.
• ⁇ Test 1 Verification of the microbial growth inhibitory effect of the food composition of the present invention> Sodium acetate, rice vinegar (manufactured by Mizkan Co., Ltd.), sodium chloride, sucrose, reduced starch syrup, water, and ethanol were appropriately mixed to obtain the compositions shown in Tables 1 and 2, and food compositions to be tested were prepared (Test Examples 1 to 45).
• lactic acid bacteria Lacobacillus fructivorans
• the odor of the inoculated area of each test product after culture was compared with that of the uninoculated area to evaluate the degree of inhibition of the proliferation of microorganisms that cause food deterioration.
• the evaluation was performed as follows by 10 expert panelists.
• sensory inspectors who performed each sensory test after undergoing training in distinguishing the taste, smell, texture, and appearance of food in advance, inspectors who have particularly excellent results, experience in product development, have abundant knowledge about the quality of food such as taste, smell, texture, and appearance, and are capable of making absolute evaluations for each sensory inspection item were selected.
• all inspectors previously evaluated Test Example 1 was standardized, and then an objective sensory inspection was performed. The final score was determined by calculating the average score of the 10 sensory panelists and rounding off the first decimal place. The results are shown in Tables 1 and 2. The numerical values for each regulation in the tables are rounded off to the third or second decimal place.
• Odor> 1 The odor of deterioration is very strong, undesirable 2: The odor of deterioration is strong, somewhat undesirable 3: The odor of deterioration is weak, somewhat preferable 4: The odor of deterioration is very weak, preferable
• ⁇ Test 2 Verification of the effect when the food composition of the present invention is used in the production of food and beverages> ⁇ Preparation of each test sample> Brewed vinegar, sodium acetate, sucrose, reduced starch syrup, sodium chloride, water, ethanol, and commercially available enzymes or mixtures of commercially available enzymes (enzyme samples 1 to 31) shown in Table 3 were appropriately mixed to prepare food compositions to be test products having the compositions shown in Tables 4 to 9 (Test Examples 46 to 104). Each test product was placed in a container with a lid, left to stand at 20°C for 2 weeks, and after confirming that there was no deterioration odor, it was subjected to testing. In addition, in each of the test examples in Tables 4 to 7, the ratio of the acetic acid content derived from sodium acetate to the total acetic acid content was 10 mass% or more.
• ⁇ Test 2-1 Taste evaluation of cooked rice when test product is used before cooking> Polished rice (apparent amylose ratio 17.3%) was weighed and washed, and then water was added to the extent that the raw rice was completely immersed, and the rice was soaked at room temperature (20 ° C) for 60 minutes. After soaking, the water used for soaking was discarded, and each test product was added to the raw rice after soaking so that the amount added to the raw rice after soaking was 1 w / w % relative to the weight of the raw rice before adding water. Furthermore, water was added so that the water addition ratio relative to the weight of the raw rice before adding water was 1.4 times.
• the test group was the cooked rice obtained by starting cooking in the quick cooking mode of an IH rice cooker (Tiger Corporation: JKT-G101) within 30 minutes after adding water.
• a control test liquid having the same composition as each test except that it does not contain enzymes was added, and the cooked rice obtained in the same manner was used as a negative control.
• the commercially available enzyme contained in each test product was added so that the amount of enzyme added relative to the weight of raw rice before adding water was equal to that of each test product, and the rice was cooked in the same manner to obtain a positive control.
• the cooked rice was cooled to 45°C in a vacuum cooler (GMJ-20QE, manufactured by Miura Kogyo Co., Ltd.), and then molded into 20 g rice balls using a rice ball molding machine (SSN-FRA, manufactured by Suzumo Kiko Co., Ltd.).
• the rice balls produced as described above were stored at 4°C for 24 hours and then subjected to the following sensory evaluation test.
• 10 expert panelists confirmed whether the enzyme activity of each test product was maintained by storage at 20°C depending on the type of enzyme added during cooking. Specifically, for the enzymes involved in inhibiting the aging of cooked rice, the softness was evaluated in the positive control and the test group compared to the negative control.
• the elasticity was evaluated in the positive control and the test group compared to the negative control.
• the average score of the 10 sensory panelists was calculated and rounded off to the nearest decimal place to obtain the final score.
• any matters felt other than the evaluation items were noted as remarks.
• the sensory inspectors who performed each sensory test were previously trained in identifying the taste, smell, texture, and appearance of food, and were selected from inspectors who had particularly excellent records, experience in product development, and ample knowledge of the quality of food, such as taste, smell, texture, and appearance, and who were capable of making absolute evaluations of each sensory inspection item.
• ⁇ Test 2-2 Evaluation of the taste of cooked rice when the test product is used after cooking> Polished rice (apparent amylose ratio 17.3%) was weighed and washed, and then water was added to the extent that the raw rice was completely immersed, and the rice was soaked at room temperature (20 ° C) for 60 minutes. After soaking, the water used for soaking was discarded, and water was added to the raw rice after soaking so that the water addition ratio was 1.4 times the weight of the raw rice before water addition. Within 30 minutes after the addition of water, rice cooking was started in the quick cooking mode of an IH rice cooker (Tiger Corporation: JKT-G101) to obtain cooked rice.
• IH rice cooker Tiger Corporation: JKT-G101
• the entire amount of the obtained cooked rice was transferred to a bucket and allowed to cool for 10 minutes in an environment of 20 ° C., and then each test product was added so that the addition amount relative to the weight of the raw rice before water addition was 1 w / w%, the cooked rice was stirred with a rice scoop, and the cooked rice was allowed to cool for another 30 minutes to cause an enzyme reaction, which was used as the test group.
• cooked rice obtained by adding a control test liquid having the same composition as each test product except that it does not contain enzymes in place of each test product was used as a negative control.
• each test product the commercially available enzyme contained in each test product was added so that the amount of enzyme added relative to the weight of raw rice before water addition was equal to that of each test product, and cooked rice obtained in the same manner was used as a positive control.
• the cooked rice was cooled to 45°C using a vacuum cooling machine (Miura Co., Ltd.: GMJ-20QE), and then 20g of rice balls were molded using a rice ball molding machine (Suzumo Co., Ltd.: SSN-FRA).
• the rice balls produced as described above were stored at 4°C for 24 hours, and then subjected to the same sensory evaluation as in Test 2-1 to evaluate softness and elasticity.
• Test 2 showed that the food composition of the present invention maintained enzyme activity and maintained enzyme activity while suppressing the growth of microorganisms that cause food deterioration.
• some test plots showed superior effects compared to the positive control, demonstrating the usefulness of adding enzymes as the food composition of the present invention.
• the pH of the food composition was 5.3 or higher
• the pH of the resulting cooked rice was measured at 20°C and 1 atmosphere after adding distilled water in an amount twice the mass of the cooked rice and homogenizing it. As a result, the pH of the cooked rice in all cases was above 6.2.
• Test 2-1 and Test 2-2 tests were conducted under the same conditions in Test 2-1 and Test 2-2, except that 30 mass% of the total amount of polished rice was replaced with brown rice, and the results were similar to those of polished rice.
• 30% by mass of the total amount of polished rice was replaced with soybeans (5% by mass), barley (5% by mass), red beans (5% by mass), brown rice (5% by mass), millet (5% by mass), and barnyard millet (5% by mass) in place of the total amount of polished rice, but the same results were obtained as with polished rice.

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