Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments

Definitions

• Patent Document 1 was able to suppress the acetic acid odor, it was not sufficient to suppress the sour taste of acetic acid, lactic acid, citric acid, etc., and was not able to be used universally for a variety of foods and beverages.
• Patent Document 2 was useful as a technology for suppressing throat irritation when acetic acid is ingested, since the throat irritation is a characteristic unique to acetic acid, it was not able to be used universally for a variety of foods and beverages.
• Patent Document 3 is a technology for suppressing the sour taste that occurs when yogurt is stored, and is not able to be used universally for a variety of foods and beverages.
• the present invention encompasses the following aspects:
• Item 1 The following requirements (a) and (b): (a) an acidity of 0.02 w/w% or more, 0.03 w/w% or more, 0.04 w/w% or more, 0.05 w/w% or more, 0.06 w/w% or more, 0.07 w/w% or more, 0.08 w/w% or more, 0.09 w/w% or more, 0.10 w/w% or more, 0.15 w/w% or more, 0.17 w/w% or more, 0.20 w/w% or more, 0.25 w/w% or more, 0.27 w/w% or more, 0.30 w/w% or more, 0.35 w/w% or more, 0.40 w/w% or more, 0.45 w/w% or more, 0.50 w/w% or more, 0.55 w/w% or more, 0.60 w/w% or more, 0.70 w/w% or more, 0.80 w/w% or more, 0.90
• 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 500 or less 0 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 and/or (ii) the ratio of the content of xanthohumol D (mass ppb) to the acidity (w/w%) is 0.00001 or more, 0.00002 or more, 0.00003 or more, 0.00004 or more, 0.00005 or more, 0.00006 or less, 0.00007 or less, 0.00008 or less, 0.00009 or less, 0.00001 or less, 0.00002 or less, 0.00003 or less, 0.00004 or less, 0.00005 or less, 0.00006 or less, 0.00007 or less,
• the food composition according to Item 1 wherein the molecular weight of the food composition is below 3000, below 2000, below 1500, below 1300, below 1000, below 900, below 800, below 700, below 600, below 500, below 400, below 300, below 200, below 150, below 130, below 100, below 90, below 80, below 70, below 60, below 50, below 40, below 30, below 20, below 10, or below 8.
• Item 3 wherein the molecular weight of the food composition is below 3000, below 2000, below 1500, below 1300, below 1000, below 900, below 800, below 700, below 600, below 500, below 400, below 300, below 200, below 150, below 130, below 100, below 90, below 80, below 70, below 60, below 50, below 40, below 30, below 20, below 10, or below 8.
• Item 4 wherein the ratio of the xanthohumol D content (mass ppb) to the acidity (w/w%) is 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80
• the content of xanthohumol D is 0.0001 to 10,000 ppb by mass, 0.001 to 5,000 ppb by mass, or 1 to 2,000 ppb by mass, and the upper limit is, for example, 10,000 ppb by mass or less, 9,000 ppb by mass or less, 8,000 ppb by mass or less, 7,000 ppb by mass or less, 6,000 ppb by mass or less, 5,000 ppb by mass or less, 4,800 ppb by mass or less, ppb or less, 4600 mass ppb or less, 4400 mass ppb or less, 4200 mass ppb or less, 4000 mass ppb or less, 3800 mass ppb or less, 3600 mass ppb or less, 3 400 mass ppb or less, 3200 mass ppb or less, 3000 mass ppb or less, 2800 mass ppb or less, 2600 mass ppb or less, 2400 mass ppb or less, 2200 mass ppb b or less, 2000 mass pp
• Requirement (c): the ratio of the acetic acid content (w/w%) to the acidity (w/w%) in the food composition is 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, or 0.9 or more, and the upper limit is, for example, 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less, and the range is, for example, 0.1 to 1;
• Requirement (d): the ratio of the lactic acid content (w/w%) to the acidity (w/w%) in the food composition is 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, or 0.9 or more, and the upper limit is, for example, 0.99 or less, 0.95 or less
• the food composition according to any one of Items 1 to 11, wherein the ratio of the peak area of cohumulone to the peak area of xanthohumol D when the food composition is measured by liquid chromatography mass spectrometry (analysis method X) is 17 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less, and the lower limit is, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more, and the range is, for example, 0 to 17, 0 to 16, 0 to 14, 0 to 8, or 0 to 5.
• the lower limit is, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 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, or 1.0 or more, and the range is, for example, 0 to 42, 0 to 40, 0 to 30, 0 to 15, 0 to 10,
• the upper limit is, for example, 50,000 or less, 45,000 or less, 40,000 or less, 3,500 0 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6 000 or less, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less , 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less, the range being, for example, 0.5 to 50,000, 2.0 to 40,000, or 5 to 3,000; and/or (ii) the ratio of the content of xanthohumol D
• a method for producing a food composition comprising adding isochlorogenic acid and/or xanthohumol D so as to satisfy the above. Item 19.
• step (B) adding at least one herb containing isochlorogenic acid and/or xanthohumol D to the solvent obtained in step (A), and (C) soaking the mixture of the solvent and plant for 0.5 to 72 hours
• the lower limit is, for example, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more, 6 hours or more, 8 hours or more, 10 hours or more, 12 hours or more, 14 hours or more, 16 hours or more, 18 hours or more, 20 hours or more, 22 hours or more, 24 hours or more, 26 hours or more, 28 hours or more, 32 hours or more, 40 hours or more, 48 hours or more, 54 hours or more, 60 hours or more, 64 hours or more, 72 hours or more, or 80 hours or more
• the upper limit is, for example, 70 hours or less, 64 hours or less, 60 hours or less, 54 hours or less, 48 hours or less, 40 hours or less, 36 hours or less, or 50 hours or less).
• step (D) (D) preparing a food composition by adding the composition obtained in step (C); Item 21.
• the upper limit is, for example, 50,000 or less, 45,000 or less, 40,000 or less, 3,500 0 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6 000 or less, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less , 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less, the range being, for example, 0.5 to 50,000, 2.0 to 40,000, or 5 to 3,000; and/or (ii) the ratio of the content of xanthohumol D
• Acidity is 0.02 w/w% or more, 0.03 w/w% or more, 0.04 w/w% or more, 0.05 w/w% or more, 0.06 w/w% or more, 0.07 w/w% or more, 0.08 w/w% or more, 0.09 w/w% or more, 0.10 w/w% or more, 0.15 w/w% or more, 0.17 w/w% or more, 0.20 w/w% or more, 0.25 w/w% or more, 0.27 w/w% or more, 0.30 w/w% or more, 0.35 w/w% or more, 0.40 w/w% or more w% or more, 0.45 w/w% or more, 0.50 w/w% or more, 0.55 w/w% or more, 0.60 w/w% or more, 0.70 w/w% or more, 0.80 w/w% or more, 0.90 w/w% or more, 1.00 w/w
• the upper limit is, for example, 30.0 w/w% or less, 28.0 w/w% or less, 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, 15.5 w/w% or less, 15.1 w/w% or less, 14.9 w/w% or less, 14.5 w/w% or less, 15 ...
• the present invention provides a food composition that suppresses the sour taste felt on the tongue.
• it is possible to suppress the deterioration odor of an acid-containing food composition after storage.
• w/v% indicates the mass content (g) of the target component in the sample in the volume (100 ml) of the sample, and can also be read as volume%.
• ppm by mass indicates the content (mg) of the target component in 1 kg of sample
• ppb by mass indicates the content ( ⁇ g) of the target component in 1 kg of sample.
• the food composition of the present invention has a predetermined acidity.
• the acidity in the food composition of the present invention is a predetermined value or more.
• % or more 0.25 w/w% or more, 0.27 w/w% or more, 0.30 w/w% or more, 0.35 w/w% or more, 0.40 w/w% or more, 0.45 w/w% or more, 0.50 w/w% or more Above, 0.55 w/w% or more, 0.60 w/w% or more, 0.70 w/w% or more, 0.80 w/w% or more, 0.90 w/w% or more, 1.00 w/w% or more, 1.10 w/w% or more, 1 .
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the inorganic acid contained in the food composition of the present invention is not particularly limited, but examples thereof include inorganic acids such as phosphoric acid, carbonic acid, and nitric acid.
• the organic acid contained in the food composition of the present invention is not particularly limited, but examples thereof include carboxylic acids. More specifically, the organic acid contained in the food composition of the present invention is, for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid.
• the food composition of the present invention may contain at least one or more, two or more, three or more, or four or more selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid, and more preferably, may contain at least one or more, two or more, or three or more selected from the group consisting of acetic acid, citric acid, and lactic acid.
• w/w% or more 0.25w/w% or more, 0.27w/w% or more, 0.30w/w% or more, 0.35w/w% or more, 0.40w/w% or more, 0.45w/w% or more, 0.50w/w% or more, 0.55 w/w% or more, 0.60 w/w% or more, 0.70 w/w% or more, 0.80 w/w% or more, 0.90 w/w% or more, 1.00 w/w% or more, 1.10 w/w% or more, 1.20 w/ w/w% or more, 1.30 w/w% or more, 1.40 w/w% or more, 1.50 w/w% or more, 1.60 w/w% or more, 1.70 w/w% or more, 1.80 w/w% or more, 1.90 w/w% or more, 2.00 w/w% or more, 2.10 w/w% or more, 2.20 w/w% or more, 2.
• the range may be, for example, 0.01 to 25.0 w/w%, preferably 0.05 to 22.0 w/w%, more preferably 0.08 to 20.0 w/w%, even more preferably 0.10 to 18.0, even more preferably 0.12 to 16.0 w/w%, particularly preferably 0.14 to 15.5 w/w%, and particularly preferably 0.16 to 12.5 w/w%.
• the food composition of the present invention is industrially useful in that it can suppress the sour taste felt on the tongue caused by at least one or more, or two or more, or three of the organic acids selected from the group consisting of acetic acid, citric acid, and lactic acid. This is because the above three organic acids are widely contained in foods and beverages, and control of their sour taste is extremely important. Therefore, it is preferable that the food composition of the present invention satisfies at least one or more requirements selected from the group consisting of the following requirements (c) to (e).
• Requirement (d) The ratio of the lactic acid content (w/w%) to the acidity (w/w%) in the food composition is 0.1 or more.
• the ratio of the acetic acid content (w/w%) to the acidity (w/w%) in the food composition is preferably 0.1 to 1, and the lower limit may be 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, or 0.9 or more.
• the upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.
• the ratio of the lactic acid content (w/w%) to the acidity (w/w%) in the food composition is preferably 0.1 to 1, and the lower limit may be 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, or 0.9 or more.
• the upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.
• the ratio of the citric acid content (w/w%) to the acidity (w/w%) in the food composition is preferably 0.1 to 1, and the lower limit may be 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, or 0.9 or more.
• the upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.
• the food composition of the present invention may satisfy at least two of the requirements (c) to (e) (requirements (c) and (d), or (c) and (e), or (d) and (e), or may satisfy all of the requirements (c) to (e).
• the food composition of the present invention preferably contains acetic acid.
• Acetic acid refers to an acetic acid molecule (CH 3 COOH) and an acetate ion (CH 3 COO-), and the content of acetic acid refers to the total concentration of these.
• the origin of acetic acid in the food composition of the present invention is not particularly limited as long as it is an origin suitable for a food composition, and may be, for example, derived from a food additive (e.g., commercially available acetic acid) or may be contained by a known method for producing vinegar.
• the food composition of the present invention contains acetic acid
• the food composition preferably contains acetic acid produced by acetic fermentation of alcohol, and may contain acetic acid produced by further acetic fermentation of raw materials such as fruits and grains by yeast using acetic acid bacteria.
• These food compositions produce a deterioration odor during storage due to the presence of sugars, proteins, amino acids, minerals, etc. derived from the raw materials such as fruits and grains used for fermentation, and the food composition of the present invention can suppress the deterioration odor by containing isochlorogenic acid and/or xanthohumol D.
• the ratio of acetic acid obtained by acetic acid fermentation to 100% by mass of acetic acid in the food composition of the present invention can be, for example, 70% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, even more preferably 97% by mass or more, particularly preferably 99% by mass or more, and particularly preferably 100% by mass.
• the acetic acid content in the food composition of the present invention is measured by high performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan.
• examples of the raw materials for the brewed vinegar include white rice, brown rice, barley, wheat, oats, rye, oats, barley, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (orange, lemon, yuzu, kabosu, sudachi, lime, mandarin orange, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwi fruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passion fruit, etc.
• the food composition of the present invention may contain brewed vinegar made from at least one, two, three, four, or five or more types of plants selected from the group consisting of white rice, brown rice, barley, wheat, oats, rye, oats, barley, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (orange, lemon, yuzu, kabosu, sudachi, lime, mandarin orange, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, and passion fruit, or may contain at least one, two, three, four, or five or more types of brewed vinegar, and may further contain
• the food composition of the present invention contains isochlorogenic acid from the viewpoint of suppressing the sour taste felt on the tongue.
• Isochlorogenic acid is also called dicaffeoylquinic acid.
• isochlorogenic acid A CAS: 2450-53-5
• isochlorogenic acid B CAS: 14534-61-3
• isochlorogenic acid C CAS: 32451-88-0
• the isochlorogenic acid contained in the food composition of the present invention may be any of the isochlorogenic acids.
• the “content of isochlorogenic acid” in the provisions regarding isochlorogenic acid in this specification refers to the total content of isochlorogenic acid A, isochlorogenic acid B, and isochlorogenic acid C (hereinafter, referred to as the total content of isochlorogenic acid).
• the isochlorogenic acid in the food composition of the present invention may be an embodiment consisting of isochlorogenic acid A, an embodiment consisting of isochlorogenic acid B, an embodiment consisting of isochlorogenic acid C, an embodiment containing isochlorogenic acid A and isochlorogenic acid B, an embodiment containing isochlorogenic acid A and isochlorogenic acid C, an embodiment containing isochlorogenic acid B and isochlorogenic acid C, or an embodiment containing isochlorogenic acid A, isochlorogenic acid B and isochlorogenic acid C.
• the food composition of the present invention may have a ratio of the content (ppm by mass) of isochlorogenic acid A to the total content (ppm by mass) of isochlorogenic acid (for example, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.9 or more, 0.95 or more, or 1.
• a ratio of the content (ppm by mass) of isochlorogenic acid A to the total content (ppm by mass) of isochlorogenic acid for example, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.9 or more
• the ratio of the content of isochlorogenic acid (mass ppm) relative to the acidity (w/w%) is preferably 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, more preferably 2.5 or more, 3.0 or more, 4.0 or more, and particularly preferably 5.0 or more, and may be 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more.
• the ratio of the content of isochlorogenic acid (ppm by mass) to the acidity (w/w%) is preferably 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 500 It may be 0 or less, 4000 or less, particularly preferably 3000 or less, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10
• the food composition of the present invention contains xanthohumol D.
• Xanthohumol D is a substance identified by CAS number 274675-25-1.
• the content of xanthohumol D is measured based on liquid chromatography mass spectrometry (also called LC-MS method), specifically, by the following analysis method X.
• Liquid chromatography mass spectrometry is an analysis method classified as a type of high performance liquid chromatography (HPLC), which separates components in a liquid using the difference in the interaction between the stationary phase and the mobile phase and detects them with a mass detector.
• HPLC high performance liquid chromatography
• Liquid chromatography mass spectrometry makes it possible to detect even components whose content in a food composition is extremely small, such as xanthohumol D in the food composition of the present invention.
• each sample may be appropriately diluted with methanol.
• a xanthohumol D reagent with a known concentration, which has been serially diluted with methanol, is analyzed as a standard sample in the same manner, and the content of xanthohumol D in each sample is calculated by the external standard method.
• analysis method X for example, "Shimadzu Nexera XS" can be used to separate the components.
• components can be detected using, for example, the Bruker Impact II (ESI QTOF mass spectrometer).
• the content of xanthohumol D relative to the acidity of the food composition of the present invention is a predetermined value or less, the bitterness of the food composition containing xanthohumol D can be suppressed. Although the principle is unclear, it may have some effect on taste buds.
• the content of xanthohumol D in the food composition of the present invention is within a predetermined range.
• the content of xanthohumol D in the food composition of the present invention may be preferably 0.0001 to 10,000 ppb by mass, more preferably 0.001 to 5,000 ppb by mass, and particularly preferably 1 to 2,000 ppb by mass.
• the upper limit value is not particularly limited, but for example, 10000 mass ppb or less, 9000 mass ppb or less, 8000 mass ppb or less, 7000 mass ppb or less, 6000 mass ppb or less, 5000 mass ppb or less, 4800 mass ppb or less, 4600 mass ppb or less, 4400 mass ppb or less, 4200 mass ppb or less.
• the lower limit is not particularly limited, and may be, for example, 0.0003 mass ppb or more, 0.0006 mass ppb or more, 0.001 mass ppb or more, 0.003 mass ppb or more, 0.006 mass ppb or more, 0.0001 mass ppb or more, 0.01 mass ppb or more, 0.03 mass ppb or more, 0.06 mass ppb or more, 0.09 mass ppb or more, 0.12 mass ppb or more, 0.15 mass ppb or more, 0.18 mass ppb or more, 0.21 mass ppb or more, 0.24 mass ppb or more, 0.27 mass ppb or more, 0.3 mass ppb or more, 0.4 mass ppb or more, 0.5 mass ppb or more, 0.6 mass ppb or more, 0.7 mass ppb or more, 0.8 mass ppb or more, 0.9 mass ppb or more, 1.0 mass ppb or more, 1.2 mass ppb or more, 1.4 mass ppb or more
• the food composition of the present invention may contain isochlorogenic acid and xanthohumol D.
• the preferred upper limit, lower limit, or numerical range of the ratio of the isochlorogenic acid content to the acidity of the food composition of the present invention, the ratio of the xanthohumol D content to the acidity, the isochlorogenic acid content of the food composition, and the xanthohumol D content of the food composition can be the numerical values related to the relevant provisions described above.
• the food composition of the present invention is preferably one having a pH of a predetermined value or less, since the effects of the present invention are more pronounced.
• the pH is a predetermined value or less, the problem to be solved by the present invention becomes greater, and although the principle is unclear, the bitterness of the food composition containing isochlorogenic acid and/or xanthohumol D can be suppressed.
• the "pH" value refers to the value measured at 20°C under 1 atmosphere.
• the upper limit of the pH of the food composition of the present invention is not limited, but can be, for example, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.1 or less, or 2.9 or less.
• the lower limit is not limited, but can be, for example, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.05 or more, 2.10 or more, 2.15 or more, 2.2 or more, 2.3 or more, or 2.4 or more.
• the food composition of the present invention is a food composition in which isochlorogenic acid and/or xanthohumol D is extracted from a plant using a solvent with an acidity of 0.2 w/w% or more, or a food composition obtained by using such a food composition.
• the solvent has an acidity of 0.2 w/w% or more and contains ethanol at the above concentration
• the astringent taste derived from herbs is suppressed and the extraction efficiency of xanthohumol D and the like is increased, and therefore this can be adopted as a preferred embodiment of the present invention.
• the food composition of the present invention preferably contains an extract of hops as the herb containing xanthohumol D, and preferably contains an extract of at least one, two, three, or four or more herbs selected from the group consisting of rosemary, chamomile, chrysanthemum, mugwort, and laurel as the herb containing isochlorogenic acid.
• the food composition may be obtained by using an extract of the herb obtained by extracting at least one, two, three, or four or more herbs selected from the group consisting of hops, rosemary, chamomile, chrysanthemum, mugwort, and laurel with the solvent having the acidity of 0.2 w/w% or more (e.g., a solvent containing an organic acid, a solvent having an acidity of 0.2 w/w% or more, a solvent containing ethanol, or the like, which is disclosed in the present specification), or the herb extract may be used as the food composition of the present invention as it is.
• the effect of the present invention can be obtained while suppressing the astringent taste derived from the herbs, and as a result, a food composition with excellent versatility can be provided.
• the ratio of the peak area of cohumulone to the peak area of xanthohumol D may be preferably 17 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less.
• the lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more.
• the range may be, for example, 0 to 17, preferably 0 to 16, more preferably 0 to 14, even more preferably 0 to 8, and particularly preferably 0 to 5.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the ratio of the peak area of gallic acid to the peak area of xanthohumol D is preferably equal to or less than a predetermined value.
• Gallic acid is a compound identified by CAS number 149-91-7. Note that, when measured according to the above-mentioned analytical method X, gallic acid can be identified as a peak of quantitative ion m/z 169.0145 ⁇ 0.02 eluted at a retention time of about 0.7 min.
• the astringent taste of the food composition of the present invention can be suppressed by having the ratio of the peak area of gallic acid to the peak area of xanthohumol D be equal to or less than a predetermined value.
• this regulation can be implemented by extracting xanthohumol D from the herb with a solvent having an acidity of 0.2 w/w% or more.
• the description of the invention relating to the method for producing the food composition of the present invention can be referred to.
• the range may be, for example, 0 to 24, preferably 0 to 22, more preferably 0 to 20, even more preferably 0 to 10, and particularly preferably 0 to 5.
• the present invention also discloses a numerical range specified by combining the above upper and lower limits.
• the ratio of the sum of the peak areas of cohumulone and gallic acid to the peak area of xanthohumol D when the food composition of the present invention is measured by the analytical method X is equal to or less than a predetermined value.
• this regulation can be achieved by extracting xanthohumol D from the herb using a solvent having an acidity of 0.2 w/w% or more.
• hops as the herb.
• the lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 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, or 1.0 or more.
• the range may be, for example, 0 to 42, preferably 0 to 40, more preferably 0 to 30, even more preferably 0 to 15, even more preferably 0 to 10, particularly preferably 0 to 8, and especially preferably 0 to 5.
• the present invention also discloses a numerical range specified by combining the above upper and lower limit values.
• the food composition of the present invention may have a ratio of the peak area of gallic acid when the food composition of the present invention is measured by the analysis method X to the peak area of isochlorogenic acid when the food composition of the present invention is measured by the analysis method Y, which is equal to or less than a predetermined value.
• the ratio of the peak area of gallic acid when the food composition of the present invention is measured by the analysis method X to the peak area of isochlorogenic acid when the food composition of the present invention is measured by the analysis method Y may be, for example, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less.
• the lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more.
• the range may be, for example, 0 to 29.
• the present invention also discloses a numerical range specified by combining the above upper and lower limit values.
• the ratio of the sum of the peak areas of cohumulone and gallic acid when the food composition of the present invention is measured by the analytical method X to the peak area of isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y may be, for example, 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less.
• At least one, two, three, or four or more herbs selected from the group consisting of rosemary, chamomile, hops, chrysanthemum, mugwort, and laurel as the herbs.
• the description of the invention relating to the method for producing the food composition of the present invention can be referred to.
• the food composition of the present invention may have a ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) within a predetermined range. If the food composition of the present invention contains protein, a deterioration odor will be generated when the food composition is stored, but by containing a predetermined amount of xanthohumol D, the deterioration odor can be suppressed.
• the ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) in the food composition of the present invention may preferably be 0.00001 to 10,000, or 0.002 to 100,000.
• the lower limit may be preferably 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.005 or more, 0.008 or more, and particularly preferably 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 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, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more , 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more,
• the protein content of the food composition of the present invention is within a specified range, from the viewpoint of obtaining the effect of suppressing the deterioration odor during storage of the food composition by isochlorogenic acid and/or xanthohumol D.
• the protein content (ppm by mass) of the food composition of the present invention may be, for example, 0 to 200,000 ppm by mass, preferably 0.5 to 150,000 ppm by mass, and particularly preferably 1 to 100,000 ppm by mass.
• the lower limit value may be, for example, 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.6 ppm by mass or more, 0.9 ppm by mass or more, 1.2 ppm by mass or more, 1.5 ppm by mass or more, 1.8 ppm by mass or more, 2.1 ppm by mass or more, 2.4 ppm by mass or more, 2.7 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 16.0 ppm by mass or more, 17.0
• the upper limit values are, for example, 180,000 mass ppm or less, 160,000 mass ppm or less, 140,000 mass ppm or less, 120,000 mass ppm or less, 100,000 mass ppm or less, 90,000 mass ppm or less, 80,000 mass ppm or less, 70,000 mass ppm or less, 60,000 mass ppm or less, 50,000 mass ppm or less, 40,000 mass ppm or less, 30,000 mass ppm or less, 20,000 mass ppm or less, 15,000 mass ppm or less, 10,000 mass ppm or less, 9,000 mass ppm or less, 8,000 mass ppm or less, 7,000 mass ppm ppm or less, 6000 ppm by mass or less, 5000 ppm by mass or less, 4000 ppm by mass or less, 3000 ppm by mass or less, 2000 ppm by mass or less, 1000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 700 ppm
• the food composition of the present invention contains "soluble sugars", which significantly suppresses the deterioration odor caused by isochlorogenic acid and/or xanthohumol D.
• “Soluble sugars” refers to sugars that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars in which 2 to 10 monosaccharides are bonded). Therefore, starch, which has a much larger number of sugars bonded to it, is not included.
• the content of soluble sugars in the food composition of the present invention is measured using high performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition), and each measured value is compared with the content of a standard sample of monosaccharides or oligosaccharides (2 to 10 sugars) of known concentration, and the obtained values are summed up.
• the upper limit can be preferably 25 w/w% or less, 20 w/w% or less, 18 w/w% or less, 17 w/w% or less, 15 w/w% or less, 14 w/w% or less, 13 w/w% or less, 12 w/w% or less, 11 w/w% or less, 10 w/w% or less, 9 w/w% or less, 8 w/w% or less, 7 w/w% or less, or 6 w/w% or less.
• the lower limit is not limited, but may be 0.01 w/w% or more, 0.05 w/w% or more, 0.1 w/w% or more, 0.2 w/w% or more, 0.3 w/w% or more, 0.5 w/w% or more, 0.8 w/w% or more, 1.0 w/w% or more, 1.5 w/w% or more, or 2.0 w/w% or more.
• the present invention also discloses a numerical range specified by combining the above upper and lower limit values. By satisfying this regulation, the sourness of the food composition can be made milder, and the effect of suppressing the deterioration odor caused by isochlorogenic acid and/or xanthohumol D can be significantly obtained.
• the food composition of the present invention may also have a predetermined lipid content, which may be in the range of, for example, 0 to 30 w/w%.
• the lower limit may be, for example, 0 w/w% or more, 0.1 w/w% or more, 0.3 w/w% or more, 0.5 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, 5.0 w/w% or more, 8.0 w/w% or more, 10.0 w/w% or more, 15.0 w/w% or more, or 20.0 w/w% or more.
• the upper limit may 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, 14.0 w/w% or less, 12.0 w/w% or less, 10.0 w/w% or less, 8.0 w/w% or less, 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, 0.4 w/w% or less, or 0.2 w/w% or less.
• the recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times.
• the food composition of the present invention is preferably a packaged food composition from the viewpoint of obtaining a significant effect of suppressing the deterioration odor described above.
• fruit juices used in the liquid seasoning of the present invention include fruit juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, shikuwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citron, natsumikan, hassaku, hyuganatsu, sweetie, dekopon, iyokan, tankan, seminole, pomelo, mandarin orange, unshu mikan, ponkan, kishu mikan, kumquat, yuko, pomelo, banpeiyu, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, black currant, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc.
• the above fruit juices may be processed by freezing, concentration
• the content of each fruit juice may satisfy the provision regarding the "fruit juice content of the food composition (converted to pure fruit juice)".
• the fruit juice content of the food composition converted to pure fruit juice; total fruit juice content
• the fruit juice content of the food composition is 300 w/w% or less.
• the concentration ratio of each fruit juice can be converted based on, for example, the minimum value of the standard sugar refractometer reading or acidity standard for straight fruit juice of various fruits shown in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013).
• Soup is a food that contains a lot of water and is made by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed in an appropriate manner.
• Specific examples of soup include minestrone, sanratan, baitan soup, and chige soup.
• compositions for preparing food compositions to be consumed are not particularly limited, but examples include compositions for preparing beverages, dessert sauces/creams, seasonings, retort foods, etc. Among these, preferred are compositions for preparing beverages, dessert sauces/creams, seasonings, etc., and more preferred are seasonings or compositions for preparing beverages.
• composition for preparing a beverage is a concentrated type of beverage. This is diluted with an appropriate beverage (e.g., water or one of the beverages exemplified above) before consumption.
• the recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times.
• Dessert sauces and creams are liquid, powdered, or semi-solid sauces or creams that are poured, placed on, or mixed into beverages or confectioneries (such as jellies, cakes, and ice cream) to add flavor, texture, or color to desserts.
• beverages or confectioneries such as jellies, cakes, and ice cream
• Specific examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce, and pomegranate sauce.
• the lower limit may be, for example, 0.01 mg/100 ml or more, 0.02 mg/100 ml or more, 0.05 mg/100 ml or more, 0.1 mg/100 ml or more, 0.2 mg/100 ml or more, 0.4 mg/100 ml or more, 0.6 mg/100 ml or more, 0.8 mg/100 ml or more, 1.1 mg/100 ml or more, 1.5 mg/100 ml or more, 2.0 mg/100 ml or more, 2.4 mg/100 ml or more, 3.5 mg/100 ml or more, 4.0 mg/100 ml or more, 4.5 mg/100 ml or more, 5.5 mg/100 ml or more, 6.5 mg/100 ml or more, 7.5 mg/100 ml or more, 8.5 mg/100 ml or more, or 10 mg/100 ml or more.
• nucleic acid refers to nucleic acid and its salt.
• the nucleic acid contained in the food composition of the present invention may be contained in the food material as a raw material, or may be added from the outside separately from the food material.
• a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed material product (e.g., an extract) that contains nucleic acid.
• some processed material product e.g., an extract
• it is preferable that the majority (more preferably all) of the nucleic acid contained in the food composition is derived from some food material.
• nucleic acid-containing seasonings include amino acid-based seasonings, and examples of nucleic acid-based seasonings include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidylate, 5'-calcium ribonucleotide, and 5'-disodium ribonucleotide. These nucleic acids may be contained alone, or two or more types may be contained in any combination or in any ratio.
• retort foods there are no particular limitations on retort foods, so long as they are cooked or semi-cooked foods packed in a retort pouch or can.
• foods that can be packed include the above-mentioned foods themselves, or foods that can be obtained by simple cooking (for example, adding ingredients and cooking with heat).
• the moisture content converted to wet mass means the content ratio of the target component in the sample, calculated by using the wet mass including water of the food composition as the denominator and the mass of the target component in the sample as the numerator. The value is measured by heating to 90°C by the vacuum heating drying method according to the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan.
• an appropriate amount of sample is taken and weighed (W1) in a weighing container (W0) that has been previously brought to a constant weight, and placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at normal pressure with the lid of the weighing container removed or with the mouth open, the door is closed, the vacuum pump is operated, and the sample is dried at a predetermined reduced pressure for a certain period of time, the vacuum pump is stopped, dry air is sent to return to normal pressure, the weighing container is removed, the container is covered, and the sample is allowed to cool in a desiccator, and then the mass is measured.
• a predetermined temperature more specifically, 90°C
• the drying, cooling, and weighing (W2) are repeated until a constant weight is reached, and the moisture content (moisture content converted into wet weight) (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 a predetermined value or more. This allows the food composition to easily penetrate the entire mouth when the food composition is orally ingested, increasing the chance of the food composition touching the tongue. Therefore, the effect of suppressing the sourness felt on the tongue is enhanced.
• the food composition of the present invention can make the sourness more easily felt by having a moisture content calculated by wet mass of a predetermined value or more.
• the moisture content calculated by wet mass in the food composition of the present invention may be, for example, 20 w/w% or more, preferably 40 w/w% or more, more preferably 45 w/w% or more, even more preferably 50 w/w% or more, and particularly preferably 60 w/w% or more.
• the upper limit is not particularly limited, but may be, for example, 99 w/w% or less, 98 w/w% or less, 95 w/w% or less, or 93 w/w% or less.
• the moisture content calculated by wet mass of the food composition of the present invention is preferably within a predetermined range. The range may be preferably 40 to 99 w/w%, and particularly preferably 60 to 99 w/w%.
• the present invention also discloses a numerical range specified by combining the above upper and lower limit values.
• the following requirement (b) in a food composition having an acidity of 0.02 w/w% or more, the following requirement (b): (b) The following requirements (i) and/or (ii) are met: (i) the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w/w%) is 0.5 or more, and/or (ii) the ratio of the xanthohumol D content (ppb by mass) to the acidity (w/w%) is 0.00001 or more,
• the present invention relates to a method for producing a food composition, in which isochlorogenic acid and/or xanthohumol D are added so as to satisfy the above.
• the food composition obtained by the second embodiment can be the food composition disclosed in the first embodiment. Therefore, in the second embodiment, the upper limit, lower limit, or numerical range of the preferred numerical values in the provisions regarding requirement (b) can adopt the values disclosed in the first embodiment, and even for matters not prescribed in requirement (b), the aspects disclosed in the first embodiment can be adopted.
• the provisions regarding organic acids may satisfy the aspects disclosed in the first embodiment
• the content of isochlorogenic acid in the food composition may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the content of xanthohumol D may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the ratio of the content of isochlorogenic acid (ppm by mass) to the acidity (w/w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the ratio of the content of xanthohumol D to the acidity (w/w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the pH may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• isochlorogenic acid and xanthohumol may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment.
• the amount of xanthohumol D may be adjusted to the upper limit, lower limit, or numerical range of the numerical value disclosed in the first embodiment
• the protein content may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the content of soluble sugars may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment
• the lipid-related provisions may be satisfied in the manner disclosed in the first embodiment
• the amino acid-related provisions may be satisfied in the manner disclosed in the first embodiment.
• the second embodiment may be a method for producing a food composition comprising a step of adding purified isochlorogenic acid, a method for producing a food composition comprising a step of adding an extract of isochlorogenic acid and/or xanthohumol D from a plant or the like containing isochlorogenic acid and/or xanthohumol D, a method for producing a food composition comprising a step of adding the solvent disclosed in the first embodiment to a plant or the like containing isochlorogenic acid and/or xanthohumol D to extract isochlorogenic acid and/or xanthohumol D, a ratio of the acetic acid content derived from brewed vinegar to the total acetic acid content of the food composition may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, a step of containing the herb disclosed in the first embodiment, or a method for producing a food composition comprising the solvent disclosed in the first embodiment.
• the second embodiment also includes the following steps (A) to (C): (A) preparing a solvent having an acidity of 0.2 w/w% or more; (B) adding at least one herb containing isochlorogenic acid and/or xanthohumol D to the solvent obtained in step (A); and (C) extracting herb-derived components, the step including a step of controlling the mixture of the solvent and the plant at a temperature higher than 0° C. and lower than 70° C. for 0.5 to 72 hours from the time when step (B) was performed, and then removing the herb.
• the present invention may also be a method for producing a food composition, comprising the steps of: Further, the second embodiment also includes the following steps (E), (B), and (C): (E) preparing a solvent having an ethanol content of 0.00001 w/w% or more; (B) adding at least one herb containing isochlorogenic acid and/or xanthohumol D to the solvent obtained in step (E); and (C) extracting components derived from herbs, the steps including a step of controlling the mixture of the solvent and the plant at a temperature higher than 0° C. and lower than 70° C. for 0.5 to 72 hours from the time when step (B) was carried out, and then removing the herb.
• the present invention may also be a method for producing a food composition, comprising the steps of:
• a solvent having an acidity of 0.2 w/w% or more preferably contains acetic acid from the viewpoint of improving the extraction efficiency of the components in the herb (particularly isochlorogenic acid and/or xanthohumol).
• the ratio of the acetic acid content (w/w%) to the acidity (w/w%) of the solvent may be 0.1 or more, 0.2 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, or 0.9 or more.
• the upper limit may be 1 or less, or 0.95 or less, and the range may be 0.1 to 1.
• a solvent having an acidity of 0.2 w/w% or more may be a solvent having an acetic acid content of 0.2 w/w% or more.
• the acetic acid content of the solvent in this aspect is not particularly limited, but is preferably a predetermined value or more from the viewpoint of more effectively solving the problem to be solved by the present invention.
• the range may be 0.2 to 30 w/w%, preferably 1.0 to 25 w/w% or 3.0 to 22 w/w%, and particularly preferably 5.0 to 18 w/w%.
• the present invention also discloses a numerical range specified by combining the upper and lower limits.
• the pH of a solvent with an acidity of 0.2 w/w% or more is a specified value or less.
• the food composition in step (D) can be a food composition of the type disclosed in the first embodiment, but preferably contains brewed vinegar, preferably grain vinegar or fruit vinegar as specified under the JAS Law that will come into effect on October 1, 2022, and particularly preferably contains at least one, two, three, four, or five types selected from the group consisting of rice vinegar, rice black vinegar, apple vinegar, grape vinegar, and pomegranate vinegar. This is because it is possible to suppress not only the sourness felt on the tongue but also the deterioration odor of brewed vinegar.
• the amount of the composition obtained in step (C) to be added may be adjusted so that the final food composition contains isochlorogenic acid and/or xanthohumol in the manner disclosed in the first embodiment.
• test samples 1 to 10 were added to acetic acid dilution (acetic acid diluted with water), black vinegar, apple vinegar, brewed vinegar, and yogurt (lactic acid content 0.7 w/w%, lipid content 3.0 w/w%) to prepare test samples with the compositions shown in Tables 2 to 3 (Test Examples 1 to 17, Reference Examples 1 to 4).
• control test samples were prepared with the same composition except that isochlorogenic acid was not added (i.e., the reference sample has the same composition as the control test sample). It was confirmed in advance that the control test sample did not contain isochlorogenic acid.
• test products were prepared by appropriately mixing samples 1 to 12, apple vinegar (acetic acid content 6.7 w/w%), black vinegar (acetic acid content 6.1 w/w%), rice vinegar (acetic acid content 4.5 w/w%), apple juice (5 times concentrated), blueberry juice (6.5 times concentrated), lemon juice (6 times concentrated), pomegranate juice (5 times concentrated), red grape juice (5 times concentrated), yuzu juice (6 times concentrated), sugar, sucralose, citric acid, malic acid, fermented milk, lemon flavoring, yogurt flavoring, salt, soy sauce, kelp stock, ground sesame, soy milk, salad oil, yogurt (lactic acid content 0.7 w/w%, lipid content 3.0 w/w%), brewed vinegar (acetic acid content 15 w/w%), and water to achieve the compositions shown in Tables 6 to 9 (Reference Examples 9 to 12, Test Examples 35 to 68).
• test sections to which sugar or fruit juice was added the deterioration odor was significantly suppressed (Note that the test sections that received a rating of 4 for the deterioration odor suppression effect were test sections in which the ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass) was 0.01 or more, or the ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) was 0.01 or more, or the test sections contained xanthohumol D and contained raw materials containing dairy products or lipids such as sesame). In addition, in all of Test Examples 47 to 55 and 64 to 68, the acetic acid odor was suppressed as well as the sour taste.
• Tables 10 and 11 show that when measured using analytical method X, the ratio of the peak area of cohumulone and/or gallic acid to the peak area of xanthohumol D is equal to or less than a specified value, which indicates the possibility of suppressing the astringent taste. Also, when measured using analytical method X', the ratio of the peak area of component Z to the peak area of isochlorogenic acid is equal to or less than a specified value, which indicates the possibility of suppressing the astringent taste. Note that when measured using analytical method X', component Z is a component that has a peak of m/z 603.17097 ⁇ 0.02 that is eluted at a retention time of approximately 3.2 min.

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