Methods for using vegetative cells and functional modifiers for food products

Abstract

Provided is a method with which it is possible to produce various foods improved in at least any one functionality selected from water retention properties, shear properties, and a long-lasting feeling of satiety, while keeping the content of protein or without substantially reducing the content of the protein. Specifically provided is a method for using vegetative cells, the method comprising adding, to a food, vegetative cells of at least one of Bacillus subtilis and Bacillus natto for the purpose of improving at least any one functionality of the food selected from water retention properties, shear properties, and a long-lasting feeling of satiety. For example, the vegetative cells are added to a food in such a manner that the content of protein derived from the vegetative cells becomes 1 mass% or more with respect to the total amount of protein to improve the functionality of the food, such as water retention properties.

Description

Method of using nutrient cells, food functional regulator, and food

[0001] The present invention relates to a method for using vegetative cells, a food functionality regulator, and a food.

[0002] Natto is a processed food obtained by fermenting steamed soybeans with Bacillus subtilis var natto, which has been widely consumed for many years. Bacillus subtilis var natto is a subspecies of Bacillus subtilis, a type of Bacillus subtilis.

[0003] It has been reported that natto bacteria or Bacillus subtilis cells can be used as seasonings or functional foods. For example, a skin-improving food containing natto bacteria and killed lactic acid bacteria cells or a processed product thereof has been reported (Patent Document 1). Also, a vitamin food containing a culture of Bacillus subtilis has been reported (Patent Document 2). Furthermore, functional foods containing natto bacteria have been reported (Patent Documents 3 and 7 to 12). Also, various foods, including noodles, containing natto bacteria have been reported (Patent Documents 4 and 5). Furthermore, seasonings containing natto bacteria have been reported (Patent Documents 6 and 13).

[0004] International Publication No. 2018 / 155660 JP 2001-136959 A JP 3-139261 A Japanese Utility Model Application Laid-Open Publication No. 54-082077 JP 2023-134950 A Japanese Patent No. 6019528 A JP 2020-80856 A Japanese Patent No. 7248878 A JP 2021-098681 A JP 2021-126102 A JP 2022-111073 A JP 2022-158771 A JP 2023-130274 A

[0005] As described above, it is known that cells of Bacillus subtilis or Bacillus natto are used in seasonings and functional health foods. However, it has not been known to use these cells to improve the physical properties of foods, such as shelf life, chewability, swallowability, and satiety.

[0006] The physical properties of food affect the perceived texture and are important factors that determine its characteristics. Food properties include taste, aroma, viscosity, viscoelasticity, shear (breaking) resistance, water absorption, water retention, heat retention, and digestibility, and many food additives are known to improve these properties. For example, carbohydrates such as pectin, xanthan gum, and carboxymethylcellulose are known to be used as thickening and stabilizing agents to increase food viscosity. Trehalose, which has a quality-preserving effect, is also known to be used to protect food from drying and freezing. However, these additives are primarily carbohydrates, although they are not major components of food. Therefore, the incorporation of these additives has led to a problem of a relative decrease in the protein content of foods.

[0007] The present invention has been made in consideration of the problems associated with the prior art, and its objective is to provide a method capable of producing various foods that have improved functionality in at least one of water retention, shear resistance, and satiety, while maintaining or not substantially reducing the protein content.

[0008] Another object of the present invention is to provide a food functionality adjuster that can be used to produce various foods with improved functionality in at least one of water retention, shear resistance, and satiety, while maintaining or not substantially reducing the protein content.

[0009] Furthermore, an object of the present invention is to provide various foods that have improved functionality in at least one of water retention, shear resistance, and satiety while maintaining or not substantially reducing the protein content.

[0010] That is, the present invention provides the following methods for using nutritive cells. [1] A method for using nutritive cells, comprising adding nutritive cells of at least one of Bacillus subtilis and Bacillus subtilis var. natto to a food to improve at least one of the functions of the food, namely, water retention, shear resistance, and satiety. [2] The method for using nutritive cells according to [1], wherein the nutritive cells are nutritive cells of Bacillus subtilis var. natto. [3] The method for using nutritive cells according to [2], wherein the Bacillus subtilis var. natto is at least one species selected from the group consisting of FMT0007 strain (NITE P-03549), substantially identical strains thereof, and derivatives thereof. [4] The method for using nutritive cells according to any of [1] to [3], wherein the nutritive cells are added so that the proportion of protein derived from the nutritive cells is 1% by mass or more based on total protein, thereby improving the water retention of the food. [5] The method for using nutritive cells according to any of [1] to [3], wherein the nutritive cells are added so that the proportion of protein derived from the nutritive cells is 20% by mass or more based on total protein, thereby improving the shear resistance of the food. [6] A method of using the nutritive cells described in any one of [1] to [3], wherein the nutritive cells are added so that the content of the nutritive cells per serving is 5 g or more in terms of dry bacterial cells, thereby improving the satiety of the food.

[0011] The present invention also provides the following food functionality regulators. [7] A food functionality regulator containing vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis var. natto, which is added to a food to improve at least one of the functionality of the food's water retention, shear resistance, and satiety. [8] The food functionality regulator according to [7], wherein the vegetative cells are vegetative cells of Bacillus subtilis var. natto. [9] The food functionality regulator according to [8], wherein the Bacillus subtilis var. natto is at least one selected from the group consisting of strain FMT0007 (NITE P-03549), substantially identical strains thereof, and derivatives thereof.

[0012] Furthermore, the present invention provides the following foods.

[10] A food containing vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis var. natto, and having improved functionality in at least one of water retention, shear resistance, and satiety.

[11] The food according to

[10] , wherein the vegetative cells are vegetative cells of Bacillus subtilis var. natto.

[12] The food according to

[11] , wherein the Bacillus subtilis var. natto is at least one selected from the group consisting of FMT0007 strain (NITE P-03549), substantially identical strains thereof, and derivatives thereof.

[13] The food according to any of

[10] to

[12] , wherein the proportion of protein derived from the vegetative cells is 1% by mass or more based on total protein, and wherein water retention is improved.

[14] The food according to any of

[10] to

[12] , wherein the proportion of protein derived from the vegetative cells is 20% by mass or more based on total protein, and wherein shear resistance is improved.

[15] The food product according to any one of

[10] to

[12] , which has an improved satiety effect, and in which the content of the vegetative cells per serving is 5 g or more in terms of dry bacterial cells.

[0013] According to the present invention, it is possible to provide a method for using vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto, which can produce various foods having improved functionality in at least one of water retention, shear resistance, and satiety, while maintaining or not substantially reducing the protein content.

[0014] Furthermore, according to the present invention, it is possible to provide a food functionality adjuster that can produce various foods with improved functionality in at least one of water retention, shear resistance, and satiety while maintaining or not substantially reducing the protein content.

[0015] Furthermore, according to the present invention, it is possible to provide various foods that have improved functionality in at least one of water retention, shear resistance, and satiety, while maintaining or not substantially reducing the protein content.

[0016] Graph showing the results of differential thermal and thermogravimetric analysis of the food (bread) of Example 1. Graph showing the results of differential thermal and thermogravimetric analysis of the food (bread) of Comparative Example 1. Graph showing the results of measuring the tensile test force of the food (dumplings) of Examples 5 to 9 and Comparative Example 3. Graph showing the results of measuring the breaking point of the food (dumplings) of Examples 5 to 9 and Comparative Example 3.

[0017] <Method of Using Nutrient Cells> Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments. One embodiment of the present invention is a method of using nutrient cells, which comprises adding nutrient cells of at least one of Bacillus subtilis and Bacillus subtilis natto to food, and is a method for improving the functionality of food.

[0018] The method for using nutritive cells of this embodiment (hereinafter also simply referred to as "method of use" or "method") includes, for example, a step of adding nutritive cells of at least one of Bacillus subtilis and Bacillus subtilis natto to food or food ingredients. That is, this step is preferably a step of adding these nutritive cells to food or food ingredients to produce various foods such as processed foods. By adding nutritive cells such as Bacillus subtilis natto, the functionality of the food can be improved. Examples of functionality that can be improved include water retention, shear resistance, and satiety. Therefore, the method for use of this embodiment can produce food with improved functionality in at least one of water retention, shear resistance, and satiety.

[0019] (Veterinary Cells) Bacillus subtilis and Bacillus natto (hereinafter collectively referred to as "Bacillus natto, etc.") are so-called spore-forming bacteria that can form spores when nutrients are depleted. In this embodiment, vegetative cells of Bacillus subtilis and Bacillus natto are used. "Veterinary cells" means cells that are not in a spore state. When vegetative cells of such spore-forming bacteria are used, the protein content of the resulting food is not relatively reduced, unlike when conventional food additives containing carbohydrates as the main component, such as thickening stabilizers and quality preservatives, are used. Therefore, the method of use of this embodiment makes it possible to produce various foods with the above-mentioned improved functionality while maintaining or substantially not reducing the protein content.

[0020] As the Bacillus subtilis, commercially available Bacillus subtilis may be used, or a derivative strain of commercially available Bacillus subtilis may be used. Furthermore, as the natto bacteria (Bacillus subtilis var natto), commercially available natto bacteria may be used, a strain isolated from natto may be used, or a derivative strain of these strains may be used. As the commercially available natto bacteria, natto bacteria commercially available as a raw material for natto production may be used. A specific example of commercially available natto bacteria is the product name "Pure Cultured Natto Bacteria" (manufactured by Miyagino Natto Seizosho Co., Ltd.), etc.

[0021] As the vegetative cells, vegetative cells of Bacillus subtilis natto are preferably used. Furthermore, as the Bacillus subtilis natto, it is preferable to use at least one selected from the group consisting of strain FMT0007 (NITE P-03549), substantially identical strains thereof, and derivatives thereof. Strain FMT0007 is a strain that lacks the ability to form spores and suppresses the production of odorous components specific to Bacillus subtilis natto and polyglutamic acid, the main sticky component. Therefore, by using Bacillus subtilis natto such as strain FMT0007, the stickiness and odor specific to Bacillus subtilis natto can be suppressed, and foods that are less likely to lose their original texture and aroma can be produced. Furthermore, since the stickiness and unique odor are less likely to transfer to other foods, it is easy to use in food production facilities and manufacturers that are sensitive to contamination, and is highly versatile.

[0022] The FMT0007 strain of Bacillus subtilis natto was deposited on October 26, 2021 at the Patent Microorganism Depositary Center of the National Institute of Technology and Evaluation (Postal Code: 292-0818, Address: Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) and has been assigned the accession number NITE P-03549. The FMT0007 strain can be obtained, for example, from the depository institution where the strain is deposited.

[0023] The term "substantially identical strain to strain FMT0007" refers to a strain whose 16S rRNA gene base sequence is preferably 99.86% or more, more preferably 99.93% or more, and particularly preferably 100% identical to the 16S rRNA gene base sequence of strain FMT0007, and which lacks the ability to form spores. A substantially identical strain to strain FMT0007 may also be a strain that exhibits a growth rate equivalent to or greater than that of strain FMT0007 (e.g., 95% or more, 97% or more, or 99% or more) on an agar plate in Antibiotic Medium 3 (manufactured by Becton, Dickinson and Company, USA, catalog number BD 22432).

[0024] The term "derived strain" refers to a mutant strain generated from a parent strain such as FMT0007. Examples of derived strains include strains bred from the parent strain and strains that have naturally arisen from the parent strain. Examples of breeding methods include modification by genetic engineering techniques and modification by mutation treatment.

[0025] It is preferable to use nutrient cells such as Bacillus subtilis natto that have high water absorption. Specifically, it is preferable that the mass of the bacterial cells recovered by adding water to dry nutrient cells to swell them and then centrifuging them is 300% or more of the mass of the dry nutrient cells.

[0026] Nutrient cells of Bacillus subtilis var. natto can be obtained, for example, by culturing Bacillus subtilis var. natto in a medium. Bacillus subtilis var. natto may be cultured in a solid medium or in a liquid medium. Of these, it is preferable to culture Bacillus subtilis var. natto in a liquid medium. The composition of the medium may be any as long as it allows Bacillus subtilis var. natto to grow. As the medium, for example, a medium containing appropriate medium components such as a carbon source, a nitrogen source, a phosphate source, a sulfur source, and various other organic and inorganic components can be used.

[0027] Examples of the form (properties of the bacterial cell aggregate) of the natto bacteria and the like to be added to foods include powder, flakes, tablets, paste, and suspension. The natto bacteria and the like may be added as a dried powder, i.e., the dried bacterial cell powder itself, to foods or food ingredients. Alternatively, they may be added to foods or food ingredients in the form of a composition or preparation (functionality regulator described below) containing vegetative cells of the natto bacteria and various components other than the vegetative cells.

[0028] (Food) The type of food is not particularly limited and includes seasonings and beverages. The food may be liquid or solid. Examples of organisms that consume food include primates such as humans; rodents such as mice; companion animals such as dogs and cats; livestock such as cows, pigs, and sheep; and poultry such as chickens. In other words, food includes not only food for humans but also food for animals (such as bait and feed).

[0029] Specific examples of foods include noodles such as udon, soba, yakisoba, somen, ramen, and pasta; stuffed noodle foods such as gyoza, shumai, and wonton; rice foods such as rice balls, pilaf, fried rice, mixed rice, rice porridge, porridge, and ochazuke; breads such as sliced ​​bread, deep-fried bread, and hamburgers; processed grain foods such as oatmeal, cereal, croquettes, gratin, takoyaki, and okonomiyaki; processed meat foods such as ham, sausage, hamburger steak, fried chicken, pork cutlet, and minced meat cutlet; vegetable salads (processed) and potato. Examples of suitable confectioneries include salads such as Tet salad; dairy products such as yogurt; crepes, galettes, pancakes, cakes, tarts, cookies, donuts, dumplings, rice crackers, potato snacks, corn snacks, wheat snacks, jelly, pudding, mousse, bavarois, ice cream, candy, gum, and candy tablets; condiments such as soy sauce, miso paste, dressing, sauce, mayonnaise, tomato ketchup, consommé, jam, and furikake; and beverages such as milk, dairy products, soft drinks, alcoholic drinks, and soup.

[0030] "Soft drinks" refers to non-alcoholic beverages (drinks with an alcohol concentration of less than 1%) excluding milk and dairy products. Examples of soft drinks include water, fruit juice, vegetable juice, tea (e.g., black tea), coffee drinks (e.g., coffee), carbonated drinks, sports drinks, and jelly drinks. Examples of soups include dal soup, tom yum goong, egg soup, seaweed soup, shark fin soup, Chinese-style soup, consommé soup, curry-flavored soup, clear soup, miso soup, and potage soup.

[0031] By using vegetative cells such as Bacillus subtilis to improve (enhance) the water retention of a food, it is possible to produce a food with improved chewability, ease of swallowing, and shelf life. The degree of water retention of a food can be determined using the increase in evaporation temperature of free water and bound water in the food as an indicator. For the food of this embodiment, the increase in the peak evaporation temperature of free water in the food, as measured and calculated by TG-DTA (differential thermal analysis-thermogravimetric analysis), is preferably 2.9°C or higher, and the increase in the peak evaporation temperature of bound water in the food is preferably 6.1°C or higher. Specific examples of foods for which water retention can be improved include the aforementioned noodles, stuffed noodle foods, cooked rice foods, bread, processed grain foods, processed meat foods, salads, dairy products, and confectioneries.

[0032] When improving the water retention capacity of a food, it is preferable to add nutritive cells to the food so that the proportion of protein derived from the nutritive cells is 1% by mass or more, based on the total protein, more preferably 20% by mass or more, and particularly preferably 50% by mass or more. The upper limit of the proportion of protein derived from the nutritive cells when improving water retention capacity is not particularly limited, but may be 100% by mass.

[0033] When improving the water retention capacity of a food, the vegetative cells are preferably added to the food so that the content of the vegetative cells in terms of dry cell mass is 5% by mass or more, more preferably 7.5% by mass or more, and particularly preferably 10% by mass or more, based on the total solid content. The upper limit of the amount of vegetative cells to be added when improving water retention capacity is not particularly limited, but it is sufficient if it is 50% by mass or less.

[0034] By using vegetative cells such as Bacillus subtilis to improve (enhance) the shear strength (breakability) of a food product, it is possible to produce a food product with improved chewability and ease of swallowing. The degree of shear strength of a food product can be determined using the breaking point when a food product formed into a predetermined shape is broken as an indicator. The breaking point of a test piece formed to a thickness of 1 cm of the food product of this embodiment, measured and calculated using a breaking tester with a small screw-type flat gripper, is preferably 24.68 cm or less. Specific examples of foods for which shear strength can be improved include the aforementioned noodles and cooked rice foods.

[0035] When improving the shear resistance of a food product, it is preferable to add nutritive cells to the food product so that the proportion of protein derived from the nutritive cells is 20% by mass or more, more preferably 50% by mass or more, and particularly preferably 75% by mass or more, based on the total protein. The upper limit of the proportion of protein derived from the nutritive cells when improving shear resistance is not particularly limited, but may be 100% by mass.

[0036] When improving the shear resistance of a food product, it is preferable to add vegetative cells to the food product so that the content of vegetative cells in terms of dry cell mass is 5% by mass or more, and more preferably 7.5% by mass or more, based on the total solid content. The upper limit of the amount of vegetative cells to be added when improving shear resistance is not particularly limited, but it is sufficient that it is 50% by mass or less.

[0037] Furthermore, by improving (enhancing) the satiety, a food for suppressing overeating can be produced that enhances the sense of satisfaction when eaten. As described above, the high water retention makes it easy to increase the water retention rate (moisture content), and since the sense of satisfaction is high even when the water retention rate is increased, it also has a bulk-increasing effect. The degree of satiety of a food can be determined using as an index the extended time until a subject who has ingested (eaten) the food feels the need to eat after eating. The extended time until a subject who has ingested (eaten) the food of this embodiment feels the need to eat after eating is preferably 108 minutes or more. Specific examples of foods that can improve satiety include all of the foods mentioned above.

[0038] To improve the satiety of a food product, it is preferable to add nutritive cells to the food so that the content of nutritive cells per serving is 5 g or more, more preferably 7.5 g or more, and particularly preferably 10 g or more, calculated as dry cells. The upper limit of the amount of nutritive cells to be added to improve satiety is not particularly limited, but it is sufficient that it is 50 g or less.

[0039] <Food Functionality Regulator> Another embodiment of the present invention is a food functionality regulator that is added to food and contains nutrient cells of at least one of Bacillus subtilis and Bacillus subtilis natto, and is a regulator for compositions, formulations, etc. that are suitable for use in the above-mentioned method of using the nutrient cells. As described above, the functionality that can be improved is at least one of water retention, shear resistance, and satiety. In other words, by using the food functionality regulator of this embodiment, it is possible to produce a food that has improved functionality in at least one of water retention, shear resistance, and satiety.

[0040] The functionality regulator contains, for example, vegetative cells such as the aforementioned Bacillus subtilis natto and various components other than the vegetative cells (excluding natto). The various components other than the vegetative cells can include components that are the same as or similar to the raw materials of the food to be produced. Specific examples include rice flour, which is the raw material for mochi and dumplings; wheat flour and starch, which are the raw materials for noodles; milk and dairy products; and eggs.

[0041] The content of vegetative cells such as Bacillus subtilis natto in the functionality regulator is preferably 5% by mass or more, more preferably 7.5% by mass or more, and particularly preferably 10% by mass or more, based on the total mass of the functionality regulator. The upper limit of the content of vegetative cells in the functionality regulator is not particularly limited, but it may be approximately 99% by mass or less.

[0042] <Food> Yet another embodiment of the present invention is a food (excluding natto) containing vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto. The improved functionality is, as described above, at least one of water retention, shear resistance, and satiety.

[0043] The food product of this embodiment can be produced, for example, by the method for using the vegetative cells described above. When producing the food product by this method, the food functionality regulator described above can be suitably used.

[0044] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0045] <Preparation of Bacillus subtilis vegetative cells> (Cultivation and milling) 50 μL of a frozen stock solution of Bacillus subtilis natto strain FMT0007 (NITE P-03549) was thawed, spread on an agar medium (agar concentration: 2% by mass), and statically cultured at 37°C for 6 to 8 hours. One loopful of bacteria was picked from the agar medium and inoculated into four 500 mL volumetric flasks containing 50 mL of pre-seed liquid medium. The flasks were then cultured with rotary shaking at 150 rpm at 28°C for 15 hours to obtain a pre-seed culture. Approximately 200 mL (1% by volume) of pre-seed culture containing 1.5% by mass glucose was inoculated into a 30 L fermenter filled with 20 L of seed liquid medium and cultured at 42°C for approximately 7 hours until the turbidity (660 nm) reached 5.0 or higher, yielding a pre-culture solution. Nine liters of the preculture solution (3% by volume) was inoculated into a 500-liter fermenter containing 300 liters of a main culture medium containing 2.5% by mass of glucose. After culturing at 32°C for 16 hours, 6 kg of a 50% by mass glucose solution was added, and the temperature was raised to 42°C for 3 hours of culturing. The culturing was performed with cascade control of the agitation rate so that the dissolved oxygen concentration in the medium did not fall below 0.8 ppm.

[0046] The culture medium was sterilized by heating at 80°C or higher for 10 minutes, and then a bacterial concentrate (17 to 30 liters) was recovered using a continuous centrifuge. The recovered bacterial concentrate was diluted approximately 3.3 times with tap water and then concentrated again using a continuous centrifuge to recover the bacterial concentrate. The procedure from dilution with tap water to concentration using a continuous centrifuge was repeated twice, and the vegetative cell mass of Bacillus subtilis natto was washed and recovered. The vegetative cell mass of Bacillus subtilis natto stored frozen at -25°C was freeze-dried and then powdered to obtain a vegetative cell powder of Bacillus subtilis natto.

[0047] (Nutrition Analysis) The nutritional components of the obtained natto bacteria nutrient cell powder were analyzed at the Japan Food Analysis Center. The results were: energy 381 kcal, protein 73.8 g, lipid 5.0 g, carbohydrate 10.2 g, and salt equivalent 0.8 g per 100 g of nutrient cell powder. Brewer's yeast (trade name "Domestic Brewer's Yeast Powder", manufactured by Nippon Garlic Co., Ltd.) used as a food ingredient has energy 324 kcal, protein 49.3 g, lipid 4.6 g, carbohydrate 37.6 g, and salt equivalent 1.2 g per 100 g (all package values). Soy flour (trade name "Soybean Lab Soy Flour", manufactured by Marukome Co., Ltd.) has energy 440 kcal, protein 41.6 g, lipid 16.5 g, carbohydrate 33.0 g, and salt equivalent 0.0 g per 100 g (all package values). From the above, it was confirmed that natto vegetative cell powder has the characteristics of being high in protein and low in carbohydrates.

[0048] (Measurement of Water Absorption Rate) The water absorption rates of the obtained Bacillus natto vegetative cell powder and commercially available wheat flour (trade name "Strong Wheat Flour", manufactured by Nippon Co., Ltd.) were each measured. The water absorption rate was measured according to the atmospheric pressure drying method (Hidehiro Miyamura, Yoko Takenaka, Tetsuo Takenaka, "Improvement of Okara by Bacillus natto Fermentation," Journal of the Japanese Society of Food Preservation Science, 24, 37-44, 1998). Approximately 1 g of Bacillus natto vegetative cell powder and wheat flour were each weighed, and the sample mass before water absorption was measured. The sample was placed in a weighed 15 mL centrifuge tube, 5 mL of distilled water was added, mixed well, and then allowed to stand at room temperature (25°C) for 20 minutes. After centrifugation at 10,000 rpm for 15 minutes, the supernatant was discarded, and the sample was inverted on a paper towel for 10 minutes and then weighed. The centrifuge tube mass and the sample mass before water absorption were subtracted to obtain the sample mass after water absorption. The water absorption rate was then calculated according to the following formula (A). Water absorption rate (%) = {(sample mass after water absorption - sample mass before water absorption) / sample mass before water absorption} × 100 (A)

[0049] The water absorption rate of the vegetative cell powder of Bacillus subtilis natto was 347.6%, while that of commercially available wheat flour was 74.3%. From the above, it was confirmed that the water absorption rate of the vegetative cell powder of Bacillus subtilis natto is higher than that of wheat flour.

[0050] <Food Production> (Example 1: Bread) Hereinafter, "protein percentage" refers to the amount of protein (g) per 1 g of ingredient. 2 g of sugar (trade name "Mama Brand White Sugar," manufactured by Mitsui Sugar Co., Ltd., protein percentage 0) and 0.2 g of salt (trade name "Seto no Hon Shio," manufactured by Ajinomoto Co., Inc., protein percentage 0) were placed in a metal bowl, and 13 g of distilled water at 30-40°C was added and mixed until dissolved. A mixture obtained by dry-blending 0.2 g of dry yeast (trade name "Super Camellia Dry Yeast," manufactured by Nisshin Flour Milling Co., Ltd., protein percentage 0.43), 11.2 g of wheat flour (trade name "Strong Wheat Flour," manufactured by Nippon Co., Ltd., protein percentage 0.13), and 2.8 g of natto bacteria vegetative cell powder (protein percentage 0.738) was added, and the mixture was kneaded until a dough was formed. 1.4 g of room temperature (25°C) butter (product name "Snow Brand Hokkaido Unsalted Butter", manufactured by Megmilk Snow Brand Co., Ltd., protein ratio 0.005) was added, and the dough was kneaded until it came together due to the oil. The dough was rolled into a ball, placed in a container, covered with plastic wrap, and left to ferment for 30 minutes at 34°C, then covered with a wet cloth and left to stand at room temperature (25°C) for 15 minutes. The dough was pressed by hand to remove the gas, rolled into a ball, placed in a metal bowl, covered with a wet cloth, and then covered with plastic wrap, and left to ferment for 30 minutes at 38°C. The risen dough was placed on an oven sheet and baked at 190°C for 15 minutes, yielding bread (Example 1) in which the content of Bacillus natto in the solid content was 17.1% by mass and the proportion of protein derived from Bacillus natto vegetative cells to the total protein was 58.3% by mass. The obtained bread was placed on a wire rack and allowed to cool. The "proportion of protein derived from Bacillus natto vegetative cells to the total protein" was calculated using the following formula (B): P = (P １ / P ２ ) × 100 (B) P: Proportion (mass%) of protein derived from Bacillus subtilis natto vegetative cells in total protein P １ P: Amount of protein derived from vegetative cells of Bacillus subtilis natto (g) ２ : total protein amount (g)

[0051] In addition, in the formula (B), "P1" and "P2" were calculated from the following formulas (B1) and (B2), respectively. P1 = W １ ×0.738...(B1) P ２ =W ２×R...(B2) W １ W: Amount of natto bacteria vegetative cells (g) ２ : Total mass of food ingredients (g) R: Total protein ratio of food ingredients

[0052] In addition, a control bread (Comparative Example 1) not containing natto bacteria vegetative cells was obtained in the same manner as above, except that 14 g of wheat flour was used instead of the natto bacteria vegetative cell powder.

[0053] Dough was cut from the center of each of the resulting bread (Example 1) and the control bread (Comparative Example 1) and placed in a container for differential thermal analysis and thermogravimetry. Using a differential thermal analysis and thermogravimetry analyzer (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), differential thermal analysis and thermogravimetry were performed at an end temperature of 150°C and a heating rate of 5°C / min, and the peak evaporation temperatures of free water and bound water were measured. A graph showing the results of differential thermal analysis and thermogravimetry for the food (bread) of Example 1 is shown in Figure 1. A graph showing the results of differential thermal analysis and thermogravimetry for the food (bread) of Comparative Example 1 is shown in Figure 2.

[0054] As shown in Figures 1 and 2, the peak evaporation temperature of free water in bread (Example 1) was 31.5°C, and the peak evaporation temperature of bound water was 56.5°C. On the other hand, the peak evaporation temperature of free water in control bread (Comparative Example 1) was 28.6°C, and the peak evaporation temperature of bound water was 50.4°C. In other words, by adding the vegetative cells of Bacillus subtilis natto, the peak evaporation temperature of free water increased by 2.9°C, and the peak evaporation temperature of bound water increased by 6.1°C. From the above, it was found that the addition of vegetative cells of Bacillus subtilis natto improved the water retention of the resulting food (bread).

[0055] (Examples 2 to 4: Fish Balls) 170 g of mackerel fillets (from Shonaihama, protein content 0.206), 15 mL of tap water (protein content 0), 4.5 g of potato starch (manufactured by CIGCI Japan), 5 mL of sesame oil (trade name "Sesame Oil", manufactured by Nisshin Oillio Co., Ltd., protein content 0), 1 g of ginger (trade name "Grated Fresh Ginger", manufactured by House Foods Corporation, protein content 0.0040), 0.2 g of salt (trade name "Seto no Hon Shio", manufactured by Ajinomoto Co., Inc., protein content 0), and 15 mL of soy sauce (trade name "Shoyu", manufactured by Kikkoman Corporation, protein content 0.0933) were placed in a food processor (trade name "MK-K81", manufactured by Panasonic Corporation) and stirred for 30 seconds at low speed using a knife cutter to obtain a mixture. 0.5 g, 1.0 g, and 1.5 g of natto bacteria vegetative cell powder (protein content: 0.738) were added to 50 g of the resulting mixture, mixed thoroughly, and two of each mixture was formed into dumplings to obtain balls. A control was also prepared without the addition of natto bacteria vegetative cell powder. Each dumpling-shaped product was boiled in boiling water for 140 seconds and then allowed to cool. After freezing overnight, the product was thawed at room temperature (25°C) for 5 hours to obtain meatballs with a solid content of natto bacteria vegetative cells of 3.75% by mass (Example 2), 7.5% by mass (Example 3), 11.25% by mass (Example 4), and 0% by mass (Comparative Example 2). The proportion of protein derived from natto bacteria vegetative cells relative to the total protein content of the resulting meatballs was 4.4% by mass (Example 2), 7.5% by mass (Example 3), 11.3% by mass (Example 4), and 0% by mass (Comparative Example 2), respectively.

[0056] Each of the obtained meatballs was pressed with a spoon to release water. As a result, the amount of water released was 2.0 g for the meatballs of Comparative Example 2, 0.5 g for the meatballs of Example 2, 0.05 g for the meatballs of Example 3, and 0 g (no syneresis) for the meatballs of Example 4. From the above, it was found that the addition of vegetative cells of Bacillus subtilis natto improves the water retention of the resulting food (meatballs) and makes it possible to suppress syneresis.

[0057] (Examples 5 to 9: Dumplings) 60 g of rice flour (product name "Shiratamako," manufactured by Jinushi Shoten Co., Ltd., protein content 0.063) was placed in a metal bowl, and 60 g of tap water (protein content 0) was added little by little. The mixture was mixed well and kneaded by hand until elastic, and then formed into dumplings to obtain a control product. Also, 1.2 g of natto bacteria nutrient cell powder (protein content 0.738) was added to 58.8 g of rice flour, 3 g of natto bacteria nutrient cell powder to 57 g of rice flour, 4.5 g of natto bacteria nutrient cell powder to 55.5 g of rice flour, 6 g of natto bacteria nutrient cell powder to 54 g of rice flour, and 12 g of natto bacteria nutrient cell powder to 48 g of rice flour were added, and the mixture was formed into dumplings in the same manner as above to obtain a control product. The resulting molded products were placed in boiling water and boiled until they floated to obtain dumplings with a content of Bacillus natto vegetative cells in the solid matter of 2% by mass (Example 5), 5% by mass (Example 6), 7.5% by mass (Example 7), 10% by mass (Example 8), 20% by mass (Example 9), and 0% by mass (Comparative Example 3). The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the resulting dumplings were 20% by mass (Example 5), 38% by mass (Example 6), 49% by mass (Example 7), 56% by mass (Example 8), 75% by mass (Example 9), and 0% by mass (Comparative Example 3), respectively.

[0058] Using a testing machine (product name "EZ-TEST EZ-S", manufactured by Shimadzu Corporation), the tensile test force and breaking point of the resulting dumplings were measured according to the following procedure. The resulting dumplings were molded into oval shapes measuring 4.5 cm in length, 1.5 cm in width, and 1 cm in thickness to obtain test specimens. The top and bottom 1.5 cm of the resulting test specimens were covered with plastic wrap. The portion of the test specimen covered with plastic wrap was clamped with a small screw-type flat gripper (manufactured by Shimadzu Corporation) to return it to its initial state. The testing machine was set to "tension" and the direction of movement was set to "up," and a tensile test was conducted in which the test specimen was pulled at a speed of 15 mm / min. The test was terminated when the test force decreased. The stroke at the point where the tensile test force was maximized was taken as the breaking point. As a result, the tensile test forces of the dumplings of Comparative Example 3 and Examples 5 to 9 were 0.95 N, 1.13 N, 1.37 N, 1.49 N, 1.75 N, and 2.10 N, respectively. The breaking points of the dumplings of Comparative Example 3 and Examples 5 to 9 were 29.30 cm, 29.56 cm, 24.68 cm, 22.30 cm, 20.22 cm, and 16.97 cm, respectively. A graph showing the measurement results of the tensile test force of the food products (dumplings) of Examples 5 to 9 and Comparative Example 3 is shown in Figure 3. A graph showing the measurement results of the breaking points of the food products (dumplings) of Examples 5 to 9 and Comparative Example 3 is shown in Figure 4.

[0059] From the above, it was found that the addition of vegetative cells of Bacillus subtilis natto improved the breakability (shear resistance) of the resulting food (dumplings). In particular, it was found that the dumplings of Example 6 (5% by mass) and Example 7 (7.5% by mass) showed improved breakability (shear resistance) without any change in tensile test force. Furthermore, it was found that the dumplings of Example 8 (10% by mass) and Example 9 (20% by mass) showed improved breakability (shear resistance) with an increase in tensile test force.

[0060] Example 10: Curry Rice (1) A food product (Example 10) was prepared by adding 10 g of natto bacteria nutrient cell powder (protein content: 0.738) to a commercially available retort curry (product name "Pro Quality Beef Curry, Medium Spicy," 170 g, manufactured by House Foods Corporation, protein content: 0.0229). Also prepared were the above retort curry itself (Comparative Example 4) without the addition of natto bacteria nutrient cell powder, and a food product (Comparative Example 5) in which 10 g of soy protein (product name "Soy Protein," manufactured by Shizen Kenko Co., Ltd., protein content: 0.905) was added to the above retort curry. The foods (retort curry) of Example 10 and Comparative Example 5 were each diluted with 40 g of tap water (protein content: 0) to adjust the thickness to the same thickness as the commercially available retort curry (Comparative Example 4). The prepared food (retort curry) was poured over packaged cooked rice (product name "Kokusan Oishii Gohan", 180g pack, manufactured by CIGCI Japan, protein percentage 0.023), and three subjects (Subject A: 20-year-old male, Subject B: 17-year-old female, Subject C: 52-year-old male) who were sufficiently hungry ate each of the dishes. The percentages of protein derived from Bacillus subtilis natto vegetative cells in the total protein of the obtained curry rice were 47.9% by mass (Example 10), 0% by mass (Comparative Example 4), and 0% by mass (Comparative Example 5), respectively.

[0061] When the subjects ate the curry rice of Comparative Example 4, they all felt a low sense of fullness (satisfaction) immediately after eating, and felt like they could eat more. On the other hand, when the subjects ate the curry of Example 10 and Comparative Example 5, they all felt a high sense of fullness immediately after eating, and felt a slight sense of fullness, but this disappeared within about 10 minutes.

[0062] Table 1 also shows the time until hunger (need to eat) was recognized when the foods (curry rice) of Example 10 and Comparative Examples 4 and 5 were eaten. As shown in Table 1, the time until hunger (need to eat) was recognized was an average of 225 minutes in Comparative Example 4, an average of 317 minutes in Example 10, and an average of 220 minutes in Comparative Example 5. From the above, it was found that the addition of soy protein did not improve satiety, but the addition of natto bacteria vegetative cells improved the satiety of the resulting food (curry rice). Specifically, the addition of natto bacteria vegetative cells to retort curry was found to have the effect of extending satiety time by an average of 92 minutes.

[0063]

[0064] (Example 11: Buckwheat Dumplings) 18 g of buckwheat flour (trade name "Buckwheat Flour," manufactured by Fuji Foods Co., Ltd., protein ratio 0.120) and 2 g of natto bacteria nutrient cell powder (protein ratio 0.738) were placed in a ceramic container, and 40 g of boiling water was added and kneaded until gelatinized. The mixture was then transferred to plastic wrap and cooled in a freezer to solidify, yielding buckwheat dumplings (Example 11) with a 10% by mass content of natto bacteria nutrient cells in the solids. Also, buckwheat dumplings containing soy protein (Comparative Example 6) were obtained in the same manner as above, except that 2 g of soy protein (trade name "Soy Protein," manufactured by Shizen Kenko Co., Ltd., protein ratio 0.905) was used instead of the natto bacteria nutrient cell powder. Furthermore, a control buckwheat dumpling (Comparative Example 7) was obtained in the same manner as above, except that the amount of buckwheat flour was 20 g without the natto bacteria nutrient cell powder. The proportions of proteins derived from Bacillus subtilis natto vegetative cells in the total proteins of the obtained buckwheat crackers were 34.1% by mass (Example 11), 0% by mass (Comparative Example 6), and 0% by mass (Comparative Example 7), respectively.

[0065] A portion of each of the obtained buckwheat crackers was cut and placed in a container for differential thermal and thermogravimetric analysis. Using a differential thermal and thermogravimetric analyzer (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), differential thermal and thermogravimetric analysis was performed at an end temperature of 150 ° C and a heating rate of 5 ° C / min, and the peak evaporation temperature was measured. The peak evaporation temperature of the buckwheat crackers of Example 11 was 105.5 ° C. Meanwhile, the peak evaporation temperature of the buckwheat crackers of Comparative Example 7 was 99.6 ° C, and the peak evaporation temperature of the buckwheat crackers of Comparative Example 6 containing soy protein was 74.0 ° C. In other words, the addition of vegetative cells of Bacillus subtilis natto increased the peak evaporation temperature by 5.9 ° C. From the above, it was found that the addition of vegetative cells of Bacillus subtilis natto improved the water retention of the resulting food (buckwheat crackers).

[0066] (Examples 12 and 13: Chocolate) 0.1 g of natto bacteria vegetative cell powder (protein content 0.738) and 15 g of milk (trade name "Nokyo Milk", manufactured by Megmilk Snow Brand, protein content 0.0136) were placed in a ceramic container and heated to 50°C in a 600W microwave. 30 g of chocolate (trade name "Cacao Quarry 70", manufactured by Fuji Oil Co., Ltd., protein content 0.081) was added and melted, and stirred until emulsified. Because it solidified and was difficult to mix, it was heated again in a 600W microwave for 20 seconds. 8 g was poured into a mold and cooled and solidified in the refrigerator to obtain chocolate (Example 12) with a vegetative cell content of natto bacteria in the solid content of 0.33% by mass. A chocolate containing 6.25% by mass of natto Bacillus natto vegetative cells in the solids was obtained in the same manner as above (Example 13), except that 2 g of natto Bacillus natto vegetative cell powder was added and the chocolate was finally solidified in a freezer. A control chocolate (Comparative Example 8) was obtained in the same manner as above, except that no natto Bacillus natto vegetative cell powder was used. The proportions of protein derived from natto Bacillus natto vegetative cells in the total protein of the obtained chocolates were 1.5% by mass (Example 12), 30.9% by mass (Example 13), and 0% by mass (Comparative Example 8), respectively.

[0067] A portion of each chocolate was cut and placed in a container for differential thermal and thermogravimetric analysis. Using a differential thermal and thermogravimetric analyzer (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), differential thermal and thermogravimetric analysis was performed at an end temperature of 150°C and a heating rate of 5°C / min, and the peak evaporation temperature was measured. The peak evaporation temperatures of the chocolates of Examples 12 and 13 were 103.0°C and 131.6°C, respectively. On the other hand, the peak evaporation temperature of the chocolate of Comparative Example 8 was 97.2°C. In other words, it was found that the addition of natto bacteria vegetative cells increased the peak evaporation temperature. In particular, the chocolate of Example 13, which contained a higher content of natto bacteria vegetative cells, showed a peak evaporation temperature increase of 34.4°C. From the above, it was found that the addition of natto bacteria vegetative cells improved the water retention of the resulting food (chocolate).

[0068] (Example 14: Curry Rice (2)) A food product (Example 14) was prepared by adding 5 g of natto bacteria vegetative cell powder (protein content: 0.738) to commercially available retort curry (product name: "Pro Quality Beef Curry, Medium Spicy," 170 g, manufactured by House Foods Corporation, protein content: 0.0229). 20 g of tap water (protein content: 0) was added to thin the curry, adjusting the consistency to be equivalent to that of commercially available retort curry (Comparative Example 4). The prepared food product (retort curry) was poured over packaged cooked rice (product name: "Domestic Delicious Rice," 180 g pack, manufactured by CJC Japan, protein content: 0.023), to obtain curry rice (Example 14) containing 5 g of natto bacteria vegetative cell powder. The proportion of protein derived from natto bacteria vegetative cells to the total protein of the obtained curry rice was 33.0% by mass. Subject C (52-year-old male) ate the curry rice while sufficiently hungry. As a result, it was found that the time until hunger (need to eat) was recognized was 280 minutes in Comparative Example 4, 388 minutes in Example 10, and 325 minutes in the food of Example 14 (curry rice). From the above, it was found that the improvement in satiety time due to the addition of natto bacteria nutrient cells depends on the mass of natto bacteria nutrient cell powder added. Specifically, adding 5 g of natto bacteria nutrient cell powder to retort curry extended satiety time by 45 minutes, and adding 10 g extended satiety time by 108 minutes.

[0069] (Example 15: Hot Milk) Milk (product name "Non-adjusted Milk," manufactured by Yotsuba Dairy Co., Ltd., protein content 0.035) was placed in an IHI-compatible pot and heated to 70°C using a hot plate. 180 g of the heated milk was placed in a cup, and 10 g of natto bacteria vegetative cell powder (protein content 0.738) was added and stirred thoroughly until homogenous to obtain hot milk (Example 15). Also, hot milk containing soy protein (Comparative Example 9) was obtained in the same manner as above, except that 10 g of soy protein (product name "Soy Protein," manufactured by Shizen Kenko Co., Ltd., protein content 0.905) was used instead of the natto bacteria vegetative cell powder. The proportion of protein derived from natto bacteria vegetative cells in the total protein of the obtained hot milk was 53.9% by mass (Example 15) and 0% by mass (Comparative Example 9), respectively. The obtained hot milk was consumed by two subjects (Subject A: 53-year-old male, Subject B: 39-year-old female) who were sufficiently hungry.

[0070] When the hot milk of Example 15 and Comparative Example 9 was consumed, the feeling of hunger was alleviated immediately after drinking. Table 2 shows the time until the subject recognized the feeling of hunger (need to eat) when drinking the hot milk of Example 15 and Comparative Example 9. As shown in Table 2, the time until the subject recognized the feeling of hunger (need to eat) was an average of 60 minutes for Comparative Example 9 and an average of 126 minutes for Example 15. From the above, it was found that the addition of natto bacteria nutrient cells improves the satiety of the resulting beverage. Specifically, the addition of natto bacteria nutrient cells to hot milk was found to have the effect of extending the satiety time by an average of 66 minutes.

[0071]

[0072] (Example 16: White Sauce) 5 g of natto Bacillus natto vegetative cell powder and 100 g of milk (trade name "Nokyo Milk," manufactured by Megmilk Snow Brand, protein content 0.0136) were placed in a ceramic bowl and heated in a microwave oven at 600W for 30 seconds. While heating, the mixture was mixed with a metal whisk until dissolved. The mixture was heated for an additional 10-second intervals, for a total of 2 minutes. When the mixture became viscous, 5 g of butter was added and emulsified. The mixture was cooled with plastic wrap tightly attached to the surface, then transferred to plastic wrap and frozen to obtain a white sauce (Example 16) containing 50% by mass of natto Bacillus natto vegetative cells from the ingredients excluding milk. A soy protein-containing white sauce (Comparative Example 10) was also obtained in the same manner as above, except that 5 g of soy protein (trade name "Soy Protein," manufactured by Shizen Kenko Co., Ltd., protein content 0.905) was used instead of the natto Bacillus natto vegetative cell powder. Furthermore, a control white sauce (Comparative Example 11) was obtained in the same manner as above, except that 5 g of sieved strong flour (product name "Tatsujin Chubo Strong Flour", manufactured by Nissin Welna, protein ratio 0.126) was used instead of the vegetative cell powder of Bacillus natto. The proportions of protein derived from Bacillus natto vegetative cells to the total protein in the obtained white sauces were 51.6% by mass (Example 16), 0% by mass (Comparative Example 10), and 0% by mass (Comparative Example 11), respectively.

[0073] The resulting white sauce was left in a refrigerator overnight, thawed, and then transferred in 10 g portions to 15 mL Falcon tubes. Centrifugation was performed at 25°C and 9000 rpm for 5 minutes, and the separated water mass was measured. The results were 1.1 g for Example 16, 3.21 g for Comparative Example 10, and 3.82 g for Comparative Example 11. From the above, it was found that the addition of natto vegetative cells improved the water retention of the resulting food (white sauce) and suppressed syneresis.

[0074] (Example 17: Pudding) 3 g of natto bacteria vegetative cell powder and 100 g of milk (trade name "Nokyo Milk," manufactured by Megmilk Snow Brand Co., Ltd., protein content 0.0136) were placed in a glass bowl and heated in a microwave oven at 600W for 30 seconds. 46 g of whole eggs (trade name "Mixed Eggs," manufactured by the National Egg Commercial Cooperative, protein content 0.122) and 30 g of sugar (trade name "Spoon Brand Granulated Sugar," manufactured by DM Mitsui Sugar Co., Ltd., protein content 0) were added and mixed with a metal whisk until dissolved. 55 g of the mixture was poured into pudding cups while straining. A frying pan was filled with hot water (70°C), a dish towel (trade name "Counter Cloth J-118," manufactured by Strix Design Co., Ltd.) was placed on top of the towel, the pudding cups were placed on top of the towel, and the lids were placed on top. The mixture was then heated on an induction cooker (trade name "KIH-1402," manufactured by Koizen Seiki Co., Ltd.) over low heat (dial 2-3) for 25 minutes. After cooling, the mixture was frozen and stored for two months. This resulted in a pudding (Example 17) with a 3.8% by mass content of Bacillus natto vegetative cells in the raw materials excluding milk. A control pudding (Comparative Example 12) was also obtained in the same manner as above, except that Bacillus natto vegetative cell powder was not used. The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the resulting pudding were 38.7% by mass (Example 17) and 0% by mass (Comparative Example 12), respectively.

[0075] The resulting pudding was left in a refrigerator overnight and then thawed. The thawed pudding was transferred to another container and the mass of separated water was measured. As a result, it was 8.41 g for Example 17 and 22.7 g for Comparative Example 12. From the above, it was found that the addition of vegetative cells of Bacillus subtilis natto improves the water retention of the resulting food (pudding) and makes it possible to suppress syneresis.

[0076] The method of using the nutritive cells of the present invention is useful as a method for producing foods that improve the functionality of food, such as water retention, shear resistance, and satiety, and that have high shelf life, reduce aspiration, and are highly satisfying.

Claims

1. A method for using vegetative cells, which involves adding vegetative cells of at least one of Bacillus subtilis and Bacillus natto to a food in order to improve at least one of the functional properties of the food, namely its water retention, shear resistance, and satiety. A method for using vegetative cells, wherein the vegetative cells are only those strains lacking spore-forming ability.

2. The method for using vegetative cells according to claim 1, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

3. The method for using vegetative cells according to claim 2, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivative strains thereof.

4. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the proportion of protein derived from the vegetative cells is 1% by mass or more based on the total protein, thereby improving the water retention capacity of the food.

5. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the proportion of protein derived from the vegetative cells is 20% by mass or more based on the total protein, thereby improving the shearability of the food.

6. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the amount of dried microbial cells per serving is 5 g or more, thereby improving the satiety of the food.

7. A functional food modifier containing vegetative cells of at least one of Bacillus subtilis and Bacillus natto, used by being added to food to improve at least one of the functional properties of the food: water retention, shear strength, and satiety. The aforementioned vegetative cells are only those strains lacking spore-forming ability, and are functional modifiers.

8. The functional food modifier according to claim 7, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

9. The functional food modifier according to claim 8, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivatives thereof.

10. A food containing vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis, with improved functionality in at least one of water retention, shear resistance, and satiety. The aforementioned vegetative cells are exclusively from strains lacking spore-forming ability, and are used as food.

11. The food according to claim 10, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

12. The food according to claim 11, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivative strains thereof.

13. The food according to any one of claims 10 to 12, wherein the vegetative cells make up 1% by mass or more of the total protein, and the water retention is improved.

14. The food according to any one of claims 10 to 12, wherein the proportion of protein derived from the aforementioned vegetative cells is 20% by mass or more based on the total protein, and the shear properties are improved.

15. A food according to any one of claims 10 to 12, wherein the amount of the aforementioned vegetative cells per serving, in terms of dried bacterial cells, is 5 g or more, and which has improved satiety.

16. This is a method of using vegetative cells to improve the satiety of food by adding vegetative cells of at least one of Bacillus subtilis and Bacillus natto to the food. A method for using vegetative cells, wherein the vegetative cells are only those strains lacking spore-forming ability.