Food composition and method for reducing fat odor of silkworm powder

Abstract

To reduce the fat odor in a food composition containing silkworm powder.SOLUTION: The food composition contains the following components (A) and (B): (A) silkworm powder and (B) matcha powder. This method for reducing the fat odor of silkworm powder comprises including the following components (A) and (B) in a food composition: (A) silkworm powder; and (B) matcha powder.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to food compositions. [Background technology]

[0002] Traditionally, silkworms have been widely bred in Japan to produce silk. It is also known that eating silkworms has unique effects. For example, Patent Document 1 describes the effect of eating silkworms in treating diabetes. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 08-337530 Summary of the Invention [Problem to be solved by the invention]

[0004] Silkworms are relatively rich in protein and are therefore attracting attention as a new protein source. However, the inventors of the present application have found that silkworms have a fatty odor that can be an obstacle to continued consumption. Therefore, there is a need for a technology that can suppress the fatty odor in food compositions containing silkworm powder. [Means for solving the problem]

[0005] The present disclosure can be realized in the following forms.

[0006] (1) According to one embodiment of the present disclosure, a food composition is provided. The food composition contains the following components (A) and (B): (A) silkworm powder and (B) matcha powder. The food composition of this embodiment can suppress the fatty odor derived from the silkworm powder.

[0007] (2) In the food composition described in (1) above, the content of the component (A) may be 10 to 95% by mass. This food composition can obtain the effects specific to silkworms while suppressing the fatty odor derived from silkworm powder.

[0008] (3) In the food composition according to (1) or (2) above, the mass ratio of the component (A) to the component (B) [(A) / (B)] may be 1 to 30. According to the food composition in this form, the fatty odor derived from the silkworm powder can be further suppressed.

[0009] (4) In the food composition according to any one of (1) to (3) above, the food composition may be a solid food composition. This food composition can provide a food composition in which the fatty odor derived from the silkworm powder is suppressed.

[0010] (5) In the food composition described in (4) above, the content of the component (A) may be 40 to 95% by mass. This food composition can obtain the effects specific to silkworms while suppressing the fatty odor derived from silkworm powder.

[0011] (6) In the food composition described in (4) above, the content of the component (B) may be 1 to 30% by mass. This food composition can provide the silkworm-specific effects and further suppress the fatty odor derived from the silkworm powder.

[0012] (7) In the food composition according to any one of (1) to (3) above, the food composition may be a beverage. This type of food composition can provide a beverage with a reduced fatty odor derived from silkworm powder.

[0013] (8) In the food composition described in (7) above, the content of the component (A) may be 5 to 60% by mass. This food composition can obtain the effects specific to silkworms while suppressing the fatty odor derived from silkworm powder.

[0014] (9) In the food composition described in (7) above, the content of the component (B) may be 1 to 40% by mass. This food composition can provide the silkworm-specific effects while further suppressing the fatty odor derived from the silkworm powder.

[0015] (10) The food composition according to any one of (1) to (9) above may further contain, as component (C), one or more citrus fruits selected from the group consisting of yuzu, lemon, and sudachi. This type of food composition can further suppress the fatty odor derived from the silkworm powder.

[0016] (11) In the food composition described in (10) above, the mass ratio of the component (A) to the component (C) in terms of solid content [(A) / (C)] may be 1 to 40. According to the food composition of this form, it is possible to improve the umami taste while suppressing the fatty odor and harsh taste.

[0017] (12) In the food composition according to (10) or (11) above, the mass ratio of the component (C) to the component (B) in terms of solid content [(C) / (B)] may be 0.25 to 5. According to the food composition of this form, it is possible to improve the umami taste while suppressing the fatty odor and harsh taste.

[0018] (13) In the food composition according to any one of (10) to (12), the content of the component (C) may be 1 to 40 mass% calculated as solid content. According to the food composition of this form, it is possible to improve the umami taste while suppressing the fatty odor and harsh taste.

[0019] (14) According to another embodiment of the present disclosure, there is provided a method for suppressing the fatty odor of silkworm powder. This suppression method contains the following components (A) and (B): (A) silkworm powder, and (B) matcha powder. According to this embodiment of the suppression method, the fatty odor derived from silkworm powder can be suppressed.

[0020] The present invention can be realized in various forms, for example, in the form of a method for producing a food composition. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] <Food composition> The food composition of the present disclosure may be in any suitable form, for example, a solid or liquid beverage. In this specification, the term "liquid" includes relatively viscous liquids and jelly-like forms.

[0022] When the food composition of the present disclosure is a solid food composition, its shape is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and it can be in various solid shapes such as powder, granules, tablets, bars, plates, blocks, etc. More specifically, the solid food composition includes, for example, solid food compositions such as protein bars and powdered food compositions such as protein powder. In addition, the size of the solid food composition of the present disclosure can be appropriately selected according to the form of the food composition, so long as it can be ingested by chewing.

[0023] When the food composition of the present disclosure is a beverage, single strength is preferred from the viewpoint of convenience. Here, in this specification, "single strength" refers to a beverage that can be consumed as is without dilution. For example, a protein beverage corresponds to the beverage.

[0024] The pH of the beverage at 20° C. is not particularly limited, but from the viewpoints of stability and flavor, it is preferably 2.0 to 8.0, more preferably 2.5 to 7.5, even more preferably 2.6 to 7.0, and especially preferably 3.0 to 6.5.

[0025] The food composition of the present disclosure contains silkworm powder as component (A). Here, in this specification, "silkworm powder" refers to silkworms powdered by drying them.

[0026] As component (A), a commercially available product or one produced from silkworms may be used. The method for producing silkworm powder is not particularly limited, but for example, one produced by the method described in JP-A-08-337530 may be used. JP-A-08-337530 describes a method in which 4th instar to 5th instar silkworms are subjected to an antioxidant treatment using nitrogen gas, and then freeze-dried to powderize.

[0027] The content of component (A) in the food composition of the present disclosure is not particularly limited, but from the viewpoint of obtaining the effect specific to silkworms, it is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, and especially preferably 25% by mass or more, and from the viewpoint of suppressing fatty odor, it is preferably 95% by mass or less, more preferably 93% by mass or less, even more preferably 90% by mass or less, and especially preferably 85% by mass or less. The content range of such component (A) in the food composition is preferably 10 to 95% by mass, more preferably 15 to 93% by mass, even more preferably 20 to 90% by mass, and especially preferably 25 to 85% by mass. Here, fatty odor refers to a greasy odor. In the present disclosure, the content of component (A) in the food composition corresponds to the amount of component (A) blended in the food composition. In the present disclosure, the "content" of a certain component means the proportion of the mass of the component when the mass of the entire composition is 100% by mass.

[0028] Furthermore, the content of component (A) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

[0029] When the food composition is a solid food composition, the content of component (A) in the solid food composition is preferably 40% by mass or more, more preferably 50% by mass or more, even more preferably 60% by mass or more, especially preferably 70% by mass or more, even more preferably 75% by mass or more, and especially preferably 80% by mass or more, and from the viewpoint of suppressing a fatty odor, it is preferably 95% by mass or less, more preferably 90% by mass or less, even more preferably 88% by mass or less, and especially preferably 85% by mass or less. The content range of such component (A) in the solid food composition is preferably 40 to 95% by mass, more preferably 50 to 90% by mass, even more preferably 60 to 88% by mass, and especially preferably 70 to 85% by mass.

[0030] When the food composition of the present disclosure is a beverage, the content of component (A) in the beverage is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, particularly preferably 20% by mass or more, even more preferably 25% by mass or more, and particularly preferably 27% by mass or more, and from the viewpoint of suppressing a fatty odor, it is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, especially preferably 35% by mass or less, and even more preferably 30% by mass or less. The content range of such component (A) in the beverage is preferably 5 to 60% by mass, more preferably 10 to 50% by mass, even more preferably 15 to 40% by mass, especially preferably 20 to 35% by mass, even more preferably 25 to 30% by mass, and particularly preferably 27 to 30% by mass.

[0031] The food composition of the present disclosure contains matcha powder as component (B) in order to suppress the fatty odor derived from silkworm powder. In the present disclosure, "matcha powder" means powdered matcha. In addition, in the present disclosure, "matcha" means green tea that has been pulverized and powdered. Therefore, component (B) is not limited to powder made from tencha, and may be any powder made from green tea such as gyokuro or sencha. Component (B) is not particularly limited, but is preferably a commercially available matcha powder because of its ease of procurement.

[0032] The content of component (B) in the food composition of the present disclosure is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 3% by mass or more, and especially preferably 5% by mass or more from the viewpoint of suppressing the fatty odor, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and especially preferably 10% by mass or less from the viewpoint of suppressing the bitterness derived from matcha. The content range of such component (B) in the food composition is preferably 0.1 to 40% by mass, more preferably 1 to 30% by mass, even more preferably 3 to 20% by mass, and especially preferably 5 to 10% by mass. Here, the bitterness means a flavor that is unnatural as a food, such as bringing about a numbing sensation on the tongue. In the present disclosure, the content of component (B) in the food composition corresponds to the amount of component (B) blended in the food composition.

[0033] Furthermore, the content of component (B) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

[0034] For example, when the food composition is a solid food composition, the content of component (B) in the solid food composition is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and especially preferably 7% by mass or more from the viewpoint of suppressing the fatty odor, and is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, and especially preferably 10% by mass or less from the viewpoint of suppressing the harsh taste derived from matcha. The content range of such component (B) in the solid food composition is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, even more preferably 5 to 15% by mass, and especially preferably 7 to 10% by mass.

[0035] When the food composition of the present disclosure is a beverage, the content of component (B) in the beverage is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and especially preferably 7% by mass or more from the viewpoint of suppressing the fatty odor, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and especially preferably 10% by mass or less from the viewpoint of suppressing the harsh taste derived from matcha. The content range of such component (B) in the beverage is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, even more preferably 5 to 20% by mass, and especially preferably 7 to 10% by mass.

[0036] The food composition of the present disclosure may be a concentrated beverage. However, if it is a concentrated beverage, it is preferable that when diluted according to the prescribed usage method to prepare a reconstituted beverage, the contents of components (A) and (B) in the reconstituted beverage satisfy the above requirements.

[0037] The mass ratio of component (A) to component (B) in the food composition of the present disclosure [(A) / (B)] is preferably 1 or more, more preferably 2 or more, and even more preferably 3 or more from the viewpoint of suppressing fatty odor, and is preferably 30 or less, more preferably 20 or less, even more preferably 15 or less, and even more preferably 12 or less from the viewpoint of suppressing fatty odor. The range of such mass ratio [(A) / (B)] is preferably 1 to 30, more preferably 2 to 20, and even more preferably 3 to 15.

[0038] Furthermore, the mass ratio of component (A) to component (B) [(A) / (B)] in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

[0039] For example, when the food composition is a solid food composition, the mass ratio [(A) / (B)] is preferably 1 or more, more preferably 2.5 or more, and even more preferably 5 or more, from the viewpoint of suppressing a fatty odor, when the food composition is a solid food composition, the mass ratio [(A) / (B)] is preferably 30 or less, more preferably 20 or less, even more preferably 15 or less, and even more preferably 12 or less, from the viewpoint of suppressing a fatty odor. When the food composition is a solid food composition, the range of the mass ratio [(A) / (B)] is preferably 1 to 30, more preferably 2.5 to 20, even more preferably 5 to 15, and even more preferably 5 to 12.

[0040] When the food composition of the present disclosure is a beverage, the mass ratio [(A) / (B)] is preferably 1 or more, more preferably 2 or more, and even more preferably 3 or more, from the viewpoint of suppressing a fatty odor. Moreover, the mass ratio [(A) / (B)] is preferably 10 or less, more preferably 7 or less, and even more preferably 5 or less, from the viewpoint of suppressing a fatty odor. The range of the mass ratio [(A) / (B)] is preferably 1 to 10, more preferably 2 to 7, and even more preferably 3 to 5.

[0041] Furthermore, the food composition of the present disclosure is also suitable in the following aspects.

[0042] When the food composition of the present disclosure is a solid food composition, from the viewpoints of suppressing fatty odor and harsh taste and improving umami, it is preferable that the content of component (A) is 60 to 95 mass%, the content of component (B) is 3 to 15 mass%, and the mass ratio [(A) / (B)] is 5 to 20, and it is more preferable that the content of component (A) is 70 to 90 mass%, the content of component (B) is 5 to 10 mass%, and the mass ratio [(A) / (B)] is 7 to 15.

[0043] Furthermore, when the food composition of the present disclosure is a beverage, from the viewpoints of suppressing fatty odor and harshness and enhancing umami, it is preferable that the content of component (A) is 20 to 40 mass%, the content of component (B) is 5 to 20 mass%, and the mass ratio [(A) / (B)] is 1 to 7, and it is more preferable that the content of component (A) is 25 to 35 mass%, the content of component (B) is 7 to 15 mass%, and the mass ratio [(A) / (B)] is 2 to 5.

[0044] Furthermore, the food composition of the present disclosure may contain component (C) citrus fruit in order to further suppress the fatty odor derived from silkworm powder. Component (C) is not particularly limited, but examples thereof include one or more selected from the group consisting of mandarin orange, orange, summer mandarin orange, lemon, yuzu, sudachi, kabosu, grapefruit, shekwasha, hassaku, and lime. From the viewpoint of further suppressing the fatty odor derived from silkworm powder, component (C) is preferably one or more selected from the group consisting of yuzu, lemon, and sudachi, and more preferably contains yuzu. In other words, the food composition of the present disclosure preferably contains one or more citrus fruits selected from the group consisting of yuzu, lemon, and sudachi as component (C), and more preferably contains yuzu. Note that when component (C) contains multiple types of citrus fruit components, the blending amount and content all mean the total amount. Furthermore, in order to further suppress the fatty odor derived from the silkworm powder, the food composition of the present disclosure may contain one or more other citrus fruits other than yuzu, lemon, and sudachi as component (C). Such other citrus fruits are not particularly limited, but may be, for example, one or more selected from the group consisting of mandarin orange, orange, summer mandarin, kabosu, grapefruit, shikuwasa, hassaku, and lime.

[0045] The form of component (C) is not particularly limited, and may be liquid or solid. When the food composition is a solid food composition, it is preferable to use a solid component (C) from the viewpoint of workability during mixing. Specifically, when the food composition is a solid food composition, it is preferable to use a powdered component (C), i.e., citrus powder.

[0046] The content of component (C) in the food composition of the present disclosure is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, and especially preferably 4% by mass or more, in terms of suppressing fatty odor and harshness and improving umami, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and especially preferably 10% by mass or less, in terms of suppressing fatty odor and harshness and improving umami. The content range of such component (C) in the food composition is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, even more preferably 3 to 20% by mass, and especially preferably 4 to 10% by mass, in terms of solid content. In the present disclosure, the content of component (C) in the food composition in terms of solid content corresponds to the amount of component (C) blended in the food composition in terms of solid content. In addition, in the present disclosure, "solid content" means that the mass of the residue after drying the sample at 120 ° C. for 12 hours under a nitrogen gas flow is converted.

[0047] Furthermore, the content of component (C) in the food composition of the present disclosure can be appropriately selected depending on the form of the food composition.

[0048] For example, when the food composition is a solid food composition, the content of component (C) in the solid food composition is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more, calculated as solid content, from the viewpoint of suppressing fatty odor and harshness and improving umami, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and especially preferably 10% by mass or less, calculated as solid content, from the viewpoint of suppressing fatty odor and harshness and improving umami. The content range of such component (C) in the solid food composition is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, even more preferably 5 to 20% by mass, and especially preferably 5 to 10% by mass.

[0049] When the food composition of the present disclosure is a beverage, the content of component (C) in the beverage is, in terms of solid content, preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, and especially preferably 5% by mass or more, and from the viewpoint of suppressing fatty odor and harshness and improving umami, preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and especially preferably 10% by mass or less, in terms of suppressing fatty odor and harshness and improving umami. The content range of such component (C) in the beverage is, in terms of solid content, preferably 1 to 40% by mass, more preferably 2 to 30% by mass, even more preferably 3 to 20% by mass, and especially preferably 5 to 10% by mass.

[0050] The mass ratio [(A) / (C)] of component (A) to component (C) in the food composition of the present disclosure, calculated on a solid content basis, is preferably 1 or more, more preferably 3 or more, and even more preferably 5 or more, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami, and is preferably 40 or less, more preferably 30 or less, and even more preferably 20 or less, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami. The range of such mass ratio [(A) / (C)] is preferably 1 to 40, more preferably 3 to 30, and even more preferably 5 to 20.

[0051] Furthermore, the mass ratio of component (A) to component (C) in the food composition of the present disclosure [(A) / (C)] calculated as solid content can be appropriately selected depending on the form of the food composition.

[0052] For example, when the food composition is a solid food composition, the mass ratio [(A) / (C)] calculated on a solid content basis is preferably 2.5 or more, more preferably 5 or more, and even more preferably 7 or more, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami. When the food composition is a solid food composition, the mass ratio [(A) / (C)] is preferably 30 or less, more preferably 20 or less, even more preferably 15 or less, and especially preferably 12 or less, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami. When the food composition is a solid food composition, the range of the mass ratio [(A) / (C)] is preferably 2.5 to 30, more preferably 5 to 20, even more preferably 7 to 15, and especially preferably 7 to 12.

[0053] When the food composition of the present disclosure is a beverage, the mass ratio [(A) / (C)] calculated on a solid content basis is preferably 1 or more, more preferably 2 or more, and even more preferably 3 or more, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami. Moreover, the mass ratio [(A) / (C)] is preferably 10 or less, more preferably 7 or less, and even more preferably 5 or less, from the viewpoint of suppressing a fatty odor and acrid taste and improving umami. The range of such mass ratio [(A) / (B)] is preferably 1 to 10, more preferably 2 to 7, and even more preferably 3 to 5.

[0054] The mass ratio of component (C) to component (B) in the food composition of the present disclosure [(C) / (B)] calculated as solid content is preferably 0.25 or more, more preferably 0.4 or more, and even more preferably 0.5 or more, from the viewpoint of suppressing fatty odor and harshness and improving umami, and is preferably 5 or less, more preferably 4 or less, and even more preferably 2 or less, from the viewpoint of suppressing fatty odor and harshness and improving umami. The range of such mass ratio [(C) / (B)] is preferably 0.25 to 5, more preferably 0.4 to 4, and even more preferably 0.5 to 2.

[0055] Furthermore, the mass ratio of component (C) to component (B) in the food composition of the present disclosure [(C) / (B)] calculated as solid content can be appropriately selected depending on the form of the food composition.

[0056] For example, when the food composition is a solid food composition, the mass ratio [(C) / (B)] calculated as solid content is preferably 0.25 or more, more preferably 0.5 or more, and even more preferably 0.75 or more, from the viewpoint of suppressing fatty odor and harshness and improving umami. When the food composition is a solid food composition, the mass ratio [(C) / (B)] is preferably 5 or less, more preferably 3 or less, even more preferably 1.5 or less, and especially preferably 12 or less, from the viewpoint of suppressing fatty odor and harshness and improving umami. When the food composition is a solid food composition, the range of such mass ratio [(C) / (B)] is preferably 0.25 to 5, more preferably 0.5 to 3, and even more preferably 0.75 to 1.5.

[0057] When the food composition of the present disclosure is a beverage, the mass ratio [(C) / (B)] calculated as solid content is preferably 0.25 or more, more preferably 0.4 or more, and even more preferably 0.5 or more, from the viewpoint of suppressing a fatty odor and an acrid taste and improving a delicious taste. Moreover, the mass ratio [(C) / (B)] is preferably 5 or less, more preferably 3 or less, and even more preferably 1 or less, from the viewpoint of suppressing a fatty odor and an acrid taste and improving a delicious taste. The range of such mass ratio [(C) / (B)] is preferably 0.25 to 5, more preferably 0.4 to 3, and even more preferably 0.5 to 1.

[0058] The food composition of the present disclosure may contain, as desired, one or more additives such as acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, colorings, dairy ingredients, cocoa powder, seasonings, oils and fats, antioxidants, preservatives, pH adjusters, quality stabilizers, etc., in order to enhance palatability, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present disclosure.

[0059] Furthermore, when the food composition of the present invention is in a solid form, it may contain an acceptable carrier as necessary. Examples of such carriers include excipients (e.g., monosaccharides such as glucose, galactose, and fructose; disaccharides such as sucrose, lactose, and maltose; sugar alcohols such as xylitol and sorbitol; starch hydrolysates such as dextrin and powdered syrup); binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hardened oils, etc.); disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropylcellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.); flavoring agents (e.g., stevia, etc.); and carriers such as oligosaccharides, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, fillers, surfactants, dispersants, buffers, and diluents. The content of the carrier can be appropriately set within a range that does not impair the object of the present invention.

[0060] The food composition of the present disclosure can be produced according to a conventional method, and an appropriate method can be adopted. For example, it can be produced by mixing specific amounts of component (A), component (B), and optional component (C), and if necessary, carriers and / or additives, preferably within the above-mentioned content and mass ratio range. The order of mixing component (A), component (B), and optional component (C) is not particularly limited, and one component may be added to another component and mixed, or all components may be added and mixed almost simultaneously. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. In addition, when the food composition of the present disclosure is solid, it may be molded by compression or the like to obtain a desired shape, or it may be granulated by a known granulation method or the like.

[0061] When the food composition of the present disclosure is a beverage, it can be filled and provided in a conventional packaging container such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or plastic film, or a bottle. The beverage may be heat-sterilized, and when heat sterilization is possible after filling into a container such as a metal can, it can be produced under sterilization conditions stipulated in applicable laws and regulations (Food Sanitation Act in Japan). For those that cannot be retorted, such as PET bottles and paper containers, a method can be adopted in which the beverage is sterilized under the same sterilization conditions as above, for example, sterilized at high temperature for a short time using a plate-type heat exchanger, cooled to a certain temperature, and then filled into a container.

[0062] <How to suppress the fatty odor of silkworm powder> The method for suppressing the fatty odor of silkworm powder according to the present disclosure comprises the following components (A) and (B); (A) Silkworm powder (B) Matcha powder It contains the following.

[0063] In the suppression method of the present disclosure, the component (A) and the component (B) are only required to be finally contained in the food composition, and the timing of inclusion and the order of incorporation are not particularly limited. The form of the food composition is not particularly limited as long as it can be orally ingested, and may be solid or liquid. The specific composition of the food composition and the specific composition of the components (A) and (B) (e.g., their respective contents, mass ratios, etc.) are as described above.

[0064] The suppression method of the present disclosure may further contain component (C). In this form of method, the components (A), (B), and (C) are only required to be ultimately contained in the food composition, and the timing of inclusion and the order of incorporation are not particularly limited. The form of the food composition is not particularly limited as long as it can be orally ingested, and may be solid or liquid. The specific composition of the food composition and the specific composition of the components (A), (B), and (C) (e.g., each content, mass ratio, etc.) are as described above. EXAMPLES

[0065] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0066] <Sensory test> A four-member expert panel conducted a sensory test on each powdered food and beverage for the "strength of fatty odor," "strength of harsh taste," and "strength of umami flavor." The sensory test was conducted after each panelist agreed on the following evaluation criteria. The expert panel then discussed and determined the final score.

[0067] (1) Evaluation criteria for the intensity of fat odor A score of "1" is the strongest fatty odor and is therefore undesirable, and a score of "5" is the weakest fatty odor and is therefore preferable. For the powdered foods, the fatty odor intensity of the powdered food of Example 1 was given a score of "5", the fatty odor intensity of the powdered food of Example 9 was given a score of "3", and the fatty odor intensity of the powdered food of Comparative Example 1 was given a score of "1". For the beverages, the fatty odor intensity of the beverage of Example 11 was given a score of "5", the fatty odor intensity of the beverage of Example 15 was given a score of "3", and the fatty odor intensity of the beverage of Comparative Example 2 was given a score of "1".

[0068] The specific evaluation criteria are as follows: 5: No fatty odor (same as or better than Example 1 or Example 11) 4: Weak fatty odor (superior to Example 9 or Example 15, but inferior to Example 1 or Example 11). 3: The fat odor is slightly weak (similar to or stronger than Example 9 or Example 15). 2: The fatty odor is somewhat strong (superior to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15). 1: Strong fatty odor (same as or worse than Comparative Example 1 or Comparative Example 2).

[0069] (2) Evaluation criteria for bitterness intensity A score of "1" is the most astringent and therefore undesirable, and a score of "5" is the least astringent and therefore preferable. With regard to the powdered foods, the astringency intensity of the powdered food of Example 1 was rated as a score of "5", the astringency intensity of the powdered food of Example 9 was rated as a score of "3", and the astringency intensity of the powdered food of Comparative Example 1 was rated as a score of "1". With regard to the beverages, the astringency intensity of the beverage of Example 11 was rated as a score of "5", the astringency intensity of the beverage of Example 15 was rated as a score of "3", and the astringency intensity of the beverage of Comparative Example 2 was rated as a score of "1".

[0070] The specific evaluation criteria are as follows: 5: No bitterness (same as or better than Example 1 or Example 11) 4: Weak bitterness (superior to Example 9 or Example 15, but inferior to Example 1 or Example 11). 3: Slightly bitter taste (similar to or stronger than Example 9 or Example 15). 2: Slightly bitter taste (superior to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15). 1: Strong bitterness (similar to or less than Comparative Example 1 or Comparative Example 2)

[0071] (3) Evaluation criteria for umami intensity A score of "1" is the weakest and therefore undesirable, and a score of "5" is the strongest and therefore preferable. For the powdered foods, the umami intensity of the powdered food of Example 1 was given a score of "5", the umami intensity of the powdered food of Example 9 was given a score of "3", and the umami intensity of the powdered food of Comparative Example 1 was given a score of "1". For the beverages, the umami intensity of the beverage of Example 11 was given a score of "5", the umami intensity of the beverage of Example 15 was given a score of "3", and the umami intensity of the beverage of Comparative Example 2 was given a score of "1".

[0072] The specific evaluation criteria are as follows: 5: Strong umami (similar to or better than Example 1 or Example 11). 4: The umami taste is somewhat strong (superior to Example 9 or Example 15, but inferior to Example 1 or Example 11). 3: The umami is slightly weak (similar to or better than Example 9 or Example 15). 2: Weak umami (superior to Comparative Example 1 or Comparative Example 2, but inferior to Example 9 or Example 15). 1: No umami (similar to or less than Comparative Example 1 or Comparative Example 2)

[0073] <Examples 1 to 10, Comparative Example 1> Powdered foods were obtained by mixing the ingredients according to the recipe shown in Table 1. The results of the sensory evaluation of the obtained powdered foods are also shown in Table 1.

[0074] [Table 1]

[0075] <Examples 11 to 18, Comparative Example 2> A single-strength beverage was obtained by mixing the ingredients according to the recipe shown in Table 2. The results of the sensory evaluation of the obtained beverage are also shown in Table 2.

[0076] [Table 2]

[0077] From Tables 1 and 2, it can be seen that the fatty odor of silkworm powder can be suppressed by adding matcha powder to the silkworm powder.

[0078] The present invention is not limited to the above-mentioned embodiment, and can be realized in various configurations without departing from the spirit of the present invention. For example, the technical features in the embodiments and examples corresponding to the technical features in each form described in the Summary of the Invention column can be appropriately replaced or combined in order to solve some or all of the above-mentioned problems or to achieve some or all of the above-mentioned effects. Furthermore, if a technical feature is not described as essential in this specification, it can be appropriately deleted.

Claims

1. The following components (A) and (B): (A) Silkworm powder (B) Matcha powder A food composition comprising:

2. The food composition according to claim 1, wherein the content of component (A) is 10 to 95% by mass.

3. 2. The food composition according to claim 1, wherein the mass ratio of component (A) to component (B) [(A) / (B)] is 1 to 30.

4. 10. The food composition of claim 1, wherein the food composition is a solid food composition.

5. The food composition according to claim 4, wherein the content of component (A) is 40 to 95% by mass.

6. The food composition according to claim 4, wherein the content of component (B) is 1 to 30% by mass.

7. The food composition of claim 1 , wherein the food composition is a beverage.

8. The food composition according to claim 7, wherein the content of component (A) is 5 to 60% by mass.

9. The food composition according to claim 7, wherein the content of component (B) is 1 to 40% by mass.

10. 2. The food composition according to claim 1, further comprising, as component (C), one or more citrus fruits selected from the group consisting of yuzu, lemon, and sudachi.

11. The food composition according to claim 10, wherein the mass ratio of the component (A) to the component (C) [(A) / (C)] in terms of solid content is 1 to 40.

12. The food composition according to claim 10, wherein the mass ratio of the component (C) to the component (B) [(C) / (B)] in terms of solid content is 0.25 to 5.

13. The food composition according to claim 10, wherein the content of the component (C) is 1 to 40 mass% in terms of solid content.

14. The following components (A) and (B): (A) Silkworm powder (B) Matcha powder A method for suppressing the fatty odor of silkworm powder by adding

Images