Food composition and method for producing same

Abstract

Provided is a technique for suppressing sourness felt on a tongue when a food composition containing an acid is orally ingested. The food composition satisfies the following requirements (a) and (b): (a) the acidity is 0.02 w / w% or more; and (b) a requirement (i) that the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more and / or a requirement (ii) that the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more is satisfied.

Description

Food composition and method for producing the same

[0001] The present invention relates to a food composition and a method for producing the same.

[0002] Organic acids such as acetic acid, lactic acid, and citric acid are ingested in various food compositions and supplements as seasoning ingredients, for their bacteriostatic properties, and for their beneficial health effects.

[0003] However, when such organic acids are contained in food and drink, the food and drink has a sharp sour smell and sour taste, which may lead to people avoiding its intake.

[0004] For this reason, technological developments are being made to facilitate the oral intake of organic acids. For example, Patent Document 1 discloses a method for suppressing the acetic acid odor of acetic acid-containing foods and beverages, characterized by adding hexanal, as a technology for suppressing the acidic odor of acetic acid. Furthermore, Patent Document 2 discloses an acid irritation suppressant containing cardamonin as an active ingredient. Furthermore, Patent Document 3 discloses a technology for suppressing the sourness caused by organic acids produced by lactic acid bacteria fermentation in yogurt stored at low temperatures, using an extract of dried tomatoes with an aqueous solution at 15 to 120°C.

[0005] JP 2010-124696 A JP 2022-133939 A JP 2012-90586 A

[0006] However, the technology described in Patent Document 1 could suppress the acetic acid odor, but was insufficient to suppress the sourness of acetic acid, lactic acid, citric acid, etc., and could not be used universally for various foods and beverages. Furthermore, the technology described in Patent Document 2 is useful as a technology for suppressing throat irritation when ingesting acetic acid, but since the throat irritation is a characteristic unique to acetic acid, it could not be used universally for various foods and beverages. Furthermore, the technology described in Patent Document 3 is a technology for suppressing the sourness that occurs when yogurt is stored, and could not be used universally for various foods and beverages.

[0007] In view of these, the present inventors considered that a technology that can solve the problems common to various organic acids during consumption could be widely adopted, and studied the problems that arise when organic acids are orally ingested. As a result, they came up with the idea that, regardless of the type of acid, when a food composition containing an acid is ingested, a sour taste is felt on the tongue, and this is an important factor in why people avoid ingesting acid. Therefore, they decided to study a technology that can suppress the sour taste felt on the tongue.

[0008] That is, an object of the present invention is to provide a technology for suppressing the sour taste felt on the tongue when an acid-containing food composition is orally ingested.

[0009] As a result of extensive investigations, the present inventors have found that isochlorogenic acid and xanthohumol D can suppress the sour taste felt on the tongue, and have thus completed the present invention. That is, the present invention encompasses the following aspects.

[0010] Section 1. The following requirements (a) and (b): (a) Acidity is 0.02 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.50 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more, and the upper limit is, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, or 14.9 w / w% or less , 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9.4 w / w% or less, 9.2 w / w% or less, 9.0 w / w% or less, 8.5 w / w% or less, 8.2 w / w% or less, 8.0 w / w% or less, 7.5 w / w% or less, 7.0 w / w% or less,6.7 w / w% or less, 6.4 w / w% or less, 6.2 w / w% or less, 6.0 w / w% or less, 5.55 w / w% or less, 5.30 w / w% or less, 5.25 w / w% or less, 5.15 w / w% or less, 5.10 w / w% or less, 5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w % or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less, 3.80 w / w% or less, 3.60 w / w% or less, 3.40 w / w% or less, 3.20 w / w% or less, 3.00 w / w% or less, 2.80 w / w% or less, 2.60 w / w% or less , 2.40 w / w% or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less, 0.80 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less, for example, in the range of 0.02 to 30.0 w / w%, 0.05 to 25.0 w / w%, 0.08 to 22.0 w / w%, 0.10 to 20.0 w / w%, 0.12 to 18.0 w / w%, 0.14 to 17.5 w / w%, or 0.16 to 16.5 w / w%, and (b) the following requirement (i) and / or (ii) is met: (i) The ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, 2.5 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more or more, 750 or more, 800 or more, 850 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, or 1500 or more, and the upper limit is, for example, 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, 3,000 or less, 2,000 or less,1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less, the range being, for example, 0.5 to 50,000, 2.0 to 40,000, or 5 to 3,000; and / or (ii) the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) is 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more , 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.25 or more, 0.28 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 4.0 or more, 6 0 or more, 8.0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 40 or more, 60 or more, 80 or more, 100 or more, 150 or more, 180 or more, 200 or more, 240 or more, 280 or more, or 400 or more, and the upper limit is, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1000 or less, 900 or less, 800 or less, or 700 or less. , 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less, and the range is, for example, 0.00001 to 5000, 0.002 to 5000, 0.01 to 2000, or 0.4 to 500,food composition. Item 2. The ratio of isochlorogenic acid content (mass ppm) to acidity (w / w%) is 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20 000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less Item 2. The food composition according to Item 1, wherein the saturation index is below 3000, 2000, 1500, 1300, 1000, 900, 800, 700, 600, 500, 400, 300, 200, 150, 130, 100, 90, 80, 70, 60, 50, 40, 30, 200, 150, 130, 100, 90, 80, 70, 60, 50, 40, 30, 20, 10, or 8. Item 3. The food composition according to Item 1 or 2, wherein the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w %) is 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less. The content of isochlorogenic acid is 3 to 70,000 ppm by mass, 5 to 50,000 ppm by mass, or 10 to 30,000 ppm by mass, and the upper limit is, for example, 50,000 ppm by mass or less, 40,000 ppm by mass or less, 30,000 ppm by mass or less, 25,000 ppm by mass or less, 20,000 ppm by mass or less, 15,000 ppm by mass or less, 10,000 ppm by mass or less, 8,000 ppm by mass or less, 6,000 ppm by mass or less, 4,000 ppm by mass or less, 2,000 ppm by mass or less, 1,000 ppm by mass or less, amount ppm or less, 900 mass ppm or less, 800 mass ppm or less, 750 mass ppm or less, 700 mass ppm or less, 650 mass ppm or less, 600 mass ppm or less, 550 mass ppm or less, 500 mass ppm or less, 450 mass ppm or less, 40 0 mass ppm or less, 350 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less,80 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 40 mass ppm or less, 30 mass ppm or less, 20 mass ppm or less, or 10 mass ppm or less, and the lower limit value is, for example, 5 mass ppm or more, 6 mass ppm or more, 7 mass ppm or more, 8 mass ppm or more, 9 mass ppm or more, 10 mass ppm or more, 12 mass ppm or more, 14 mass ppm or more, 16 mass ppm or more, 18 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 60 mass ppm or more, 65 mass ppm or more, 70 mass ppm or more, 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 220 mass ppm or more, 240 mass ppm or more, 260 mass ppm or more, 280 mass ppm or more, 300 mass ppm or more, 320 mass ppm or more, 340 mass ppm or more, 360 mass ppm or more, 380 mass ppm or more, 400 mass ppm or more, 420 mass ppm or more, 440 mass ppm or more, 460 mass ppm or more, 480 mass ppm or more, 500 mass ppm or more, 520 mass ppm or more, 530 mass ppm or more, 540 mass ppm or more, 560 mass ppm or more, 580 mass ppm or more, 600 mass ppm or more, 800 mass ppm or more, 1000 mass ppm or more, 1200 mass ppm or more, 1400 mass ppm or more, 1600 mass ppm or more, 1800 mass ppm or more, 2000 mass ppm or more, 2500 mass ppm or more, 3000 mass ppm or more, 3500 mass ppm or more, 4000 mass ppm or more, 4500 mass ppm or more, 5000 mass ppm or more, 6000 mass ppm or more, 7000 mass ppm or more, 8000 mass ppm or more, 9000 mass ppm or more, 10000 mass ppm or more, 15000 mass ppm or more, 20000 mass ppm or more, 25000 mass ppm or more, 30000 mass ppm or more, 35000 mass ppm or more, 40000 mass ppm or more, 45000 mass ppm or more, or 50000 mass ppm or more.The food composition according to any one of items 1 to 3. Item 5. The content of xanthohumol D is 0.0001 to 10,000 mass ppb, 0.001 to 5,000 mass ppb, or 1 to 2,000 mass ppb, and the upper limit value is, for example, 10,000 mass ppb or less, 9,000 mass ppb or less, 8,000 mass ppb or less, 7,000 mass ppb or less, 6,000 mass ppb or less, 5,000 mass ppb or less, 4,800 mass ppb or less, 4,600 mass ppb or less, 4,400 mass ppb or less, 4,200 mass ppb or less, 4,000 mass ppb or less, 3,800 mass ppb or less, 3,600 mass ppb or less, 3,400 mass ppb or less, 3,200 mass ppb or less, 3,000 mass ppb or less, 2,800 mass ppb or less, 2,600 mass ppb or less, 2,400 mass ppb or less, 2,200 mass ppb or less, 2,000 mass ppb or less, 1,800 mass ppb or less, 1,600 mass ppb or less, 1,500 mass ppb or less, 1,400 mass ppb or less, 1,300 mass ppb or less, 1,200 mass ppb or less, 1,100 mass ppb or less, 1,000 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 700 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, 30 mass ppb or less, or 20 mass ppb or less, and the lower limit value is, for example, 0.0003 mass ppb or more, 0.0006 mass ppb or more, 0.001 mass ppb or more, 0.003 mass ppb or more, 0.006 mass ppb or more 0.0001 mass ppb or more, 0.01 mass ppb or more, 0.03 mass ppb or more, 0.06 mass ppb or more, 0.09 mass ppb or more, 0.12 mass ppb or more, 0.15 mass ppb or more, 0.18 mass ppb or more, 0.21 mass ppb or more, 0.24 mass ppb or more, 0.27 mass ppb or more, 0.3 mass ppb or more, 0.4 mass ppb or more, 0.5 mass ppb or more, 0.6 mass ppb or more, 0.7 mass ppb or more, 0.8 mass ppb or more, 0.9 mass ppb or more, 1.0 mass ppb or more, 1.2 mass ppb or more, 1.4 mass ppb or more, 1.6 mass ppb or more, 1.8 mass ppb or more,The food composition according to any one of items 1 to 4, which is 2.0 mass ppb or more, 2.4 mass ppb or more, 2.8 mass ppb or more, 3.2 mass ppb or more, 3.6 mass ppb or more, 4.0 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 5.5 mass ppb or more, 6.0 mass ppb or more, 6.5 mass ppb or more, 7.0 mass ppb or more, 7.5 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, 9.0 mass ppb or more, 9.5 mass ppb or more, 10 mass ppb or more, 11 mass ppb or more, 12 mass ppb or more, 13 mass ppb or more, 14 mass ppb or more, 15 mass ppb or more, 16 mass ppb or more, 18 mass ppb or more, 20 mass ppb or more, 24 mass ppb or more, 28 mass ppb or more, 32 mass ppb or more, 36 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 mass ppb or more, 60 mass ppb or more, 70 mass ppb or more, 80 mass ppb or more, 90 mass ppb or more, 100 mass ppb or more, 120 mass ppb or more, 140 mass ppb or more, 160 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, 250 mass ppb or more, 300 mass ppb or more, 350 mass ppb or more, 400 mass ppb or more, 450 mass ppb or more, 500 mass ppb or more, 600 mass ppb or more, 700 mass ppb or more, 800 mass ppb or more, or 900 mass ppb or more. Item 6. The acidity is 20 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9.4 w / w% or less, 9.2 w / w% or less, 9.0 w / w% or less, 8.5 w / w% or less, 8.2 w / w% or less, 8.0 w / w% or less, 7.5 w / w% or less, 7.0 w / w% or less, 6.7 w / w% or less, 6.4 w / w% or less, 6.2w / w%以下、6.0w / w%以下、5.55w / w%以下、5.30w / w%以下、5.25w / w%以下、5.15w / w%以下、5.10w / w%以下,5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w% or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less Lower, 3.80 w / w% or less, 3.60 w / w% or less, 3.40 w / w% or less, 3.20 w / w% or less, 3.00 w / w% or less, 2.80 w / w% or less, 2.60 w / w Item 6. The food composition according to any one of Items 1 to 5, wherein the total amount of lactic acid bacteria is 2.40 w / w% or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less, 0.80 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less. Item 7. The food composition according to any one of Items 1 to 6, having a pH at 20°C and 1 atmosphere of 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.1 or less, or 2.9 or less, the lower limit of which is, for example, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.05 or more, 2.10 or more, 2.15 or more, 2.2 or more, 2.3 or more, or 2.4 or more, and the range is, for example, 1.6 to 4.6, 1.7 to 3.8, 1.8 to 3.5, 1.9 to 3.4, 1.95 to 3.35, 2.00 to 3.30, 2.05 to 3.30, or 2.10 to 3.10. Item 8. The food composition according to any one of Items 1 to 7, which contains at least one organic acid selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. The following requirements (c) to (e) are satisfied: requirement (c): the ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, and the upper limit is, for example, 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less, and the range is, for example, 0.1 to 1; requirement (d): the ratio of the lactic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more;or 0.9 or more, with the upper limit being, for example, 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less, and the range being, for example, 0.1 to 1; and Requirement (e): the ratio of the citric acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, with the upper limit being, for example, 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less, and the range being, for example, 0.1 to 1. Item 11. The food composition according to any one of Items 1 to 9, comprising an herb extract. Item 11. The food composition according to any one of Items 1 to 10, wherein the herb is at least one selected from the group consisting of hops, rosemary, chamomile, chrysanthemum, mugwort, and bay laurel. Item 12. The food composition according to any one of Items 1 to 11, wherein, when the food composition is measured by liquid chromatography mass spectrometry (analysis method X), the ratio of the peak area of ​​cohumulone to the peak area of ​​xanthohumol D is 17 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less, the lower limit of which is, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more, and the range is, for example, 0 to 17, 0 to 16, 0 to 14, 0 to 8, or 0 to 5. Item 13. When the food composition is measured by liquid chromatography mass spectrometry (analysis method X), the ratio of the peak area of ​​gallic acid to the peak area of ​​xanthohumol D is 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less, and the lower limit is, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more, and the range is, for example,Item 14. The food composition according to any one of Items 1 to 12, wherein the ratio of the sum of the peak area of ​​cohumulone and the peak area of ​​gallic acid to the peak area of ​​xanthohumol D when the food composition is measured by liquid chromatography mass spectrometry (analysis method X) is 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, or 4 or less. Item 14. The food composition according to any one of Items 1 to 13, wherein the α-to-β ratio is, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.0 or more, and the range is, for example, 0 to 42, 0 to 40, 0 to 30, 0 to 15, 0 to 10, 0 to 8, or 0 to 5. Item 14. The food composition according to any one of Items 1 to 14, wherein the ratio of the peak area of ​​component Z having a peak at m / z 603.17097±0.02 eluted at a retention time of about 3.2 minutes when the food composition is measured by liquid chromatography-mass spectrometry (Analysis Method X') to the peak area of ​​isochlorogenic acid when the food composition is measured by liquid chromatography-mass spectrometry (Analysis Method X') is 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, or 0.1 or less, the lower limit of which is, for example, 0.0001 or more, 0.001 or more, or 0.01 or more, and the range is, for example, 0.0001 to 10. Item 16. The food composition according to any one of Items 1 to 15, which contains fruit juice. Item 17. The food composition according to any one of Items 1 to 16, which contains brewed vinegar. Item 18. Acidity is 0.02 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, 0.25 w / w% or more,0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.50 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w %, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more, and the upper limit is, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0w / w% or less, 20.0w / w% or less, 18.0w / w% or less, 16.0w / w% or less, 15.5w / w% or less, 15.1w / w% or less, 14.9w / w% or less, 14.5w / w% or less, 14.3w / w% or less, 14.0w / w% or less, 13.5w / w % or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9. 4w / w% or less, 9.2w / w% or less, 9.0w / w% or less, 8.5w / w% or less, 8.2w / w% or less, 8.0w / w% or less, 7.5w / w% or less, 7.0w / w% or less, 6.7w / w% or less, 6.4w / w% or less, 6.2w / w% or less, 6.0w / w% or less, 5.55w / w % or less, 5.30 w / w% or less, 5.25 w / w% or less, 5.15 w / w% or less, 5.10 w / w% or less, 5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w% or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less,3.80w / w% or less, 3.60w / w% or less, 3.40w / w% or less, 3.20w / w% or less, 3.00w / w% or less, 2.80w / w% or less, 2.60w / w% or less, 2.40w / w % or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less, 0.8 0 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less, the range being, for example, 0.02 to 30.0 w / w%, 0.05 to 25.0 w / w%, 0.08 to 22.0 w / w%, 0.10 to 20.0 w / w%, 0.12 to 18.0 w / w%, 0.14 to 17.5 w / w%, or 0.16 to 16.5 w / w%, wherein the food composition satisfies the following requirement (b): (b) the following requirement (i) and / or (ii); (i) The ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, more preferably 2.5 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more , 80 or more, 90 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, or 1500 or more The upper limit is, for example, 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, 3,000 or less, The range is, for example, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less.and / or (ii) the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) is 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more. Above, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.25 or more, 0.28 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.50 or more, 0. 60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 4.0 or more , 6.0 or more, 8.0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 40 or more, 60 or more, 80 or more, 100 or more, 150 or more, 180 or more, 200 or more, 240 or more, 280 or more, or 400 or more, and the upper limit is, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1000 or less, 900 or less, 800 or less, Item 18. A method for producing a food composition, wherein isochlorogenic acid and / or xanthohumol D is added so as to satisfy the following condition: 700 or less, 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less, the range being, for example, 0.00001 to 5000, 0.002 to 5000, 0.01 to 2000, or 0.4 to 500. Next steps (A) to (C): (A) Acidity is 0.2 w / w% or more, 0.3 w / w% or more, 0.5 w / w% or more, 1.0 w / w% or more, 1.5 w / w% or more, 2.0 w / w% or more, 3.0 w / w% or more, 4.0 w / w% or more, 4.3 w / w% or more, 5.0 w / w% or more, 6.0 w / w% or more,The content is 7.0 w / w% or more, 8.0 w / w% or more, 10.0 w / w% or more, 11.0 w / w% or more, 12.0 w / w% or more, 13.0 w / w% or more, 14.0 w / w% or more, 15.0 w / w% or more, or 17.0 w / w% or more, and the upper limit is, for example, 25.0 w / w% or less, 22.0 w / w% or less, or 21.0 w / w% or less. , 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 14.0 w / w% or less, 12.0 w / w% or less, 10.0 w / w% or less, 9.0 w / w% or less, 8.0 w / w% or less, 6.0 w / w% or less, or 4.0 w / w% or less, for example, in the range of 0.2 to 30 w / w%; (B) adding at least one herb containing isochlorogenic acid and / or xanthohumol D to the solvent obtained in step (A); (C) The mixture of the solvent and plant is incubated for 0.5 to 72 hours (the lower limit is, for example, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more, 6 hours or more, 8 hours or more, 10 hours or more, 12 hours or more, 14 hours or more, 16 hours or more, 18 hours or more, 20 hours or more, 22 hours or more, 24 hours or more, 26 hours or more, 28 hours or more, 32 hours or more, 40 hours or more, 48 hours or more, 54 hours or more, 60 hours or more, 64 hours or more, 72 hours or more, or 80 hours or more, and the upper limit is, for example, 70 hours or less, 64 hours or less, 60 hours or less, 54 hours or less, 48 ​​hours or less, 40 hours or less, 36 hours or less, 32 hours or less, 28 hours or less, 24 hours or less, 18 hours or less, 14 hours or less, or 28 hours or more) and removing the herb after controlling the temperature at a temperature of more than 0°C and not more than 70°C (the lower limit is, for example, 4°C or more, 8°C or more, 12°C or more, 16°C or more, 20°C or more, 24°C or more, 30°C or more, 36°C or more, 40°C or more, 46°C or more, 48°C or more, 50°C or more, 52°C or more, 54°C or more, 56°C or more, or 60°C or more; the upper limit is, for example, 80°C or less, 75°C or less, 70°C or less, 66°C or less, 62°C or less, 60°C or less, 54°C or less, 50°C or less, 48°C or less, 44°C or less, 40°C or less, 36°C or less, 34°C or less, 30°C or less, 24°C or less, 20°C or less, 16°C or less, 14°C or less, 10°C or less, 8°C or less, 7°C or less, or 6°C or less).Item 20. A method for producing a food composition. Item 21. The ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the solvent is 0.1 or more, 0.2 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, and the upper limit is, for example, 1 or less or 0.95 or less, and the range is, for example, 0.1 to 1. Furthermore, the lower limit of the acetic acid content is, for example, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, or 0.45 w / w% or more. 0.50 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more, and the upper limit is, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or more or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, or 10.0 w / w% or less, and the range is, for example, 0.2 to 30 w / w%, 1.0 to 25 w / w%, 3.0 to 22 w / w%, or 5.0 to 18 w / w%.Item 21. The manufacturing method according to Item 19 or 20. Item 21. The manufacturing method according to Item 19 or 20, further comprising the following step (D): (D) adding the composition obtained in step (C) to prepare a food composition. Item 22. The manufacturing method according to Item 19 or 20, which is a method for manufacturing the food composition according to any one of Items 1 to 17. Item 23. The manufacturing method according to Item 19 or 20, which satisfies the following requirements (a) and (b): (a) Acidity is 0.02 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.5 0 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2. 30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more, and the upper limit is, for example, 3 0.0w / w% or less, 28.0w / w% or less, 25.0w / w% or less, 22.0w / w% or less, 20.0w / w% or less, 18.0w / w% or less, 16.0w / w% or less, 15.5w / w% or less, 15.1w / w% or less, 14.9w / w% or less, 14.5w / w% or less, 14.3w / w% or less, 14.0w / w% or less, 13.5w / w% or less, 13.3w / w% or less, 13.0w / w% or less, 12.5w / w% or less, 12.0w / w% or less, 11.5w / w% or less,11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9.4 w / w% or less, 9.2 w / w % or less, 9.0 w / w% or less, 8.5 w / w% or less, 8.2 w / w% or less, 8.0 w / w% or less, 7.5 w / w% or less, 7.0 w / w% or less, 6.7 w / w% or less, 6.4 w / w % or less, 6.2 w / w% or less, 6.0 w / w% or less, 5.55 w / w% or less, 5.30 w / w% or less, 5.25 w / w% or less, 5.15 w / w% or less, 5.10 w / w% or less, 5 05w / w% or less, 5.00w / w% or less, 4.80w / w% or less, 4.60w / w% or less, 4.40w / w% or less, 4.20w / w% or less, 4.00w / w% or less, 3.80 w / w% or less, 3.60w / w% or less, 3.40w / w% or less, 3.20w / w% or less, 3.00w / w% or less, 2.80w / w% or less, 2.60w / w% or less, 2.40w / w % or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less , 0.80 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less, for example, in the range of 0.02 to 30.0 w / w%, 0.05 to 25.0 w / w%, 0.08 to 22.0 w / w%, 0.10 to 20.0 w / w%, 0.12 to 18.0 w / w%, 0.14 to 17.5 w / w%, or 0.16 to 16.5 w / w%, and (b) the following requirement (i) and / or (ii) is met: (i) The ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, more preferably 2.5 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, The upper limit is, for example, 0 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, or 1500 or more.50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less Lower, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, 3,000 or less, 2,000 or less, 1,500 or less, 1,300 or less, 1,000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less, the range being, for example, 0.5 to 50,000, 2.0 to 40,000, or 5 to 3,000; and / or (ii) the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) is 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.25 or more, 0.28 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.0 or more, 1.2 or more, 1. .. 4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 4.0 or more, 6.0 or more, 8.0 or more, 10 or more, 12 or more, 1 4 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 40 or more, 60 or more, 80 or more, 100 or more, 150 or more, 180 or more, 200 or more The upper limit is, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less,Item 23. A method for making the sourness of a food composition moderate and / or mellow, by preparing a food composition so that the acidity satisfies the following condition: 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less, the range being, for example, 0.00001 to 5000, 0.002 to 5000, 0.01 to 2000, or 0.4 to 500. Acidity is 0.02 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.5 0w / w% or more, 0.55w / w% or more, 0.60w / w% or more, 0.70w / w% or more, 0.80w / w% or more, 0.90w / w% or more, 1.00w / w% or more, 1.10w / w% or more, 1.20w / w% or more, 1.30w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more, and the upper limit is, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less,11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9.4 w / w% or less Lower, 9.2 w / w% or less, 9.0 w / w% or less, 8.5 w / w% or less, 8.2 w / w% or less, 8.0 w / w% or less, 7.5 w / w% or less, 7.0 w / w% or less, 6.7 w / w% or less, 6 .. 4w / w% or less, 6.2w / w% or less, 6.0w / w% or less, 5.55w / w% or less, 5.30w / w% or less, 5.25w / w% or less, 5.15w / w% or less, 5.10w / w% or less , 5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w% or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less, 3.80w / w% or less, 3.60w / w% or less, 3.40w / w% or less, 3.20w / w% or less, 3.00w / w% or less, 2.80w / w% or less, 2.60w / w% or less, 2.40w / w% or less, 2.20w / w% or less, 2.00w / w% or less, 1.80w / w% or less, 1.60w / w% or less, 1.40w / w% or less, 1.20w / w% or less, 1.00w / w% or less, 0.80w / % or less, 0.60 w / w% or less, or 0.40 w / w% or less, and the range is, for example, 0.02 to 30.0 w / w%, 0.05 to 25.0 w / w%, 0.08 to 22.0 w / w%, 0.10 to 20.0 w / w%, 0.12 to 18.0 w / w%, 0.14 to 17.5 w / w%, or 0.16 to 16.5 w / w%, wherein the food composition satisfies the following requirement (b): (b) the following requirement (i) and / or (ii); (i) The ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, more preferably 2.5 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more,or 1500 or more, and the upper limit is, for example, 50000 or less, 45000 or less, 40000 or less, 35000 or less, 30000 or less, 25000 or less, 20000 or less, 18000 or less, 16000 or less, 14000 or less, 12000 or less, 10000 or less, 9000 or less, 8000 or less, 7000 or less, 6000 or less, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1 300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less, the range being, for example, 0.5 to 50,000, 2.0 to 40,000, or 5 to 3,000; and / or (ii) the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) is 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.01 or more Above, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.25 or more, 0.28 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1 .. 0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 4.0 or more, 6.0 or more, 8. 0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 40 or more, 60 or more, 80 or more, 100 or more or more, 150 or more, 180 or more, 200 or more, 240 or more, 280 or more, or 400 or more, and the upper limit is, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less,an acidity reducer containing isochlorogenic acid and / or xanthohumol D, used so as to satisfy the following: an acidity reducer having an acidity of 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less, the range being, for example, 0.00001 to 5000, 0.002 to 5000, 0.01 to 2000, or 0.4 to 500;

[0011] According to the present invention, a food composition having a reduced sourness felt on the tongue can be provided. Furthermore, according to one aspect of the present invention, deterioration odor in an acid-containing food composition after storage can be suppressed.

[0012] As used herein, the terms "containing" and "comprise" encompass the concepts of "containing," "comprises," "consists essentially of," and "consists only of." When using the terms "containing" and "comprises," the listed steps or options do not necessarily have to be exhaustive.

[0013] In this specification, when multiple upper and / or lower limits are indicated in a numerical range, even if not otherwise specified, it is assumed that the numerical range defined by combining at least the maximum value of the upper limit and the minimum value of the lower limit is directly stated, and furthermore, it is assumed that all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are directly stated. Furthermore, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower and upper limits. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit and upper limit can be selected and connected by "to".

[0014] In the present invention, the values ​​expressed by the terms "w / w%", "w / v%", "mass ppm", and "mass ppb" represent values ​​in "wet mass equivalent". "Wet mass equivalent" represents the content ratio of a target component in a sample, calculated using the wet mass of the sample including water as the denominator and the mass of the target component contained in the sample as the numerator. In the present invention, when "w / w%" is used, it indicates the mass (g) of the target component contained in the sample per 100 g of sample, and can also be read as "mass %". In addition, when "w / v%" is used, it indicates the mass (g) of the target component contained in the sample per 100 ml of sample, and can also be read as "volume %". Furthermore, mass ppm indicates the content (mg) of the target component per 1 kg of sample, and mass ppb indicates the content (μg) of the target component per 1 kg of sample.

[0015] In this specification, the expression "and / or" includes both "and" and "or." For example, "A and / or B" includes both A and B and A or B, and indicates three cases: A alone, B alone, and both A and B.

[0016] In this specification, expressions such as "the ratio of the content of a xx component (▲▲) to the content of a ◆◆ component (△△)" refer to the ratio between the content of the ◆◆ component specified by the unit △△ in the food composition of the present invention and the content of the xx component specified by the unit ▲▲ in the food composition of the present invention. For example, in an embodiment in which the acetic acid content in a food composition of the present invention is 5 wt / w% and the isochlorogenic acid content is 10 ppm by mass, the "ratio of the isochlorogenic acid content (ppm by mass) to the acetic acid content (w / w%)" is calculated to be 2. Furthermore, in an embodiment in which the acetic acid content in a food composition of the present invention is 5 wt / w% and the xanthohumol D content is 0.1 ppb by mass, the "ratio of the xanthohumol D content (ppb by mass) to the acetic acid content (w / w%)" is calculated to be 0.02. Furthermore, in an embodiment in which the acidity of the food composition of the present invention is 5 w / w% and the isochlorogenic acid content is 10 ppm by mass, the "ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%)" is calculated to be 2. Furthermore, in an embodiment in which the acidity of the food composition of the present invention is 5 w / w% and the xanthohumol D content is 0.1 ppb by mass, the "ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%)" is calculated to be 0.02.

[0017] In the present invention, the sour taste felt on the tongue refers to the sour taste perceived when an acid comes into contact with the tongue, and is distinct from the acetic acid odor or throat irritation felt when ingesting acetic acid. While the precise mechanism by which the sour taste felt on the tongue is unknown, it is believed to be expressed when sour taste receptors in taste buds accept protons. According to one aspect of the present invention, the above-described problem does not preclude the existence of other problems disclosed herein. That is, one aspect of the present invention may be, for example, improving the sour taste felt on the tongue in a food composition, suppressing the acetic acid odor in a food composition containing acetic acid, increasing the extraction efficiency of isochlorogenic acid and / or xanthohumol in the production of herb extracts, or suppressing the astringent taste in herb extracts. Furthermore, other problems may be extracted from the description and claims.

[0018] <First embodiment> The first embodiment relates to a food composition that satisfies the following requirements (a) and (b): (a) an acidity of 0.02 w / w% or more, and (b) the following requirements (i) and / or (ii): (i) a ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) of 0.5 or more, and / or (ii) a ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) of 0.00001 or more.

[0019] The first embodiment will be described below.

[0020] <Acidity> In the present invention, the "acidity" of a food composition refers to the "acetic acid-equivalent acidity." The acidity is measured in accordance with the method for measuring "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019). Specifically, the "acidity" is calculated by measuring the hydrogen ion concentration in a sample by neutralization titration and multiplying the measured value by the molecular weight (60.05 g / mol) of acetic acid, a monocarboxylic acid.

[0021] From the viewpoint of realizing the problems of the present invention and solving them, the food composition of the present invention preferably has a predetermined acidity. The acidity of the food composition of the present invention is preferably a predetermined value or more from the viewpoint of suppressing the bitterness derived from xanthohumol D and / or isochlorogenic acid. Specifically, the lower limit of the acidity of the food composition of the present invention is, for example, 0.02 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, % or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.50 w / w% or more Above, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1 . 20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / % or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more. Furthermore, from the viewpoint of facilitating the solution of the problems to be solved by the present invention, it is preferable that the acidity in the food composition of the present invention is not more than a predetermined value.Specifically, the upper limit of the acidity in the food composition of the present invention is, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9. 8w / w% or less, 9.6w / w% or less, 9.4w / w% or less, 9.2w / w% or less, 9.0w / w% or less, 8.5w / w% or less, 8.2w / w% or less, 8.0w / w% or less, 7.5w / w% or less, 7.0w / w% or less Lower, 6.7 w / w% or less, 6.4 w / w% or less, 6.2 w / w% or less, 6.0 w / w% or less, 5.55 w / w% or less, 5.30 w / w% or less, 5.25 w / w% or less, 5.15 w / w% or less, 5.10 w / w% or less Lower, 5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w% or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less, 3.80 w / w% or less, 3.60w % or less, 3.40 w / w% or less, 3.20 w / w% or less, 3.00 w / w% or less, 2.80 w / w% or less, 2.60 w / w% or less, 2.40 w / w% or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less, 0.80 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less. Furthermore, as described above, the acidity of the food composition of the present invention is preferably equal to or greater than a predetermined value and is equal to or less than a predetermined value, and therefore, the acidity of the food composition of the present invention is preferably within a predetermined range.Specifically, the acidity range of the food composition of the present invention may be, for example, 0.02 to 30.0 w / w%, preferably 0.05 to 25.0 w / w%, more preferably 0.08 to 22.0 w / w%, even more preferably 0.10 to 20.0 w / w%, even more preferably 0.12 to 18.0 w / w%, particularly preferably 0.14 to 17.5 w / w%, and particularly preferably 0.16 to 16.5 w / w%. When the acidity of the food composition of the present invention satisfies the above-mentioned requirements, the sourness felt on the tongue can be suppressed and the sourness can be made mellow. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0022] The food composition of the present invention can contain an organic acid and / or an inorganic acid, and preferably contains an organic acid.

[0023] The inorganic acid contained in the food composition of the present invention is not particularly limited, and examples thereof include inorganic acids such as phosphoric acid, carbonic acid, and nitric acid. The organic acid contained in the food composition of the present invention is not particularly limited, and examples thereof include carboxylic acids. More specifically, the organic acid contained in the food composition of the present invention includes acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. More specifically, the food composition of the present invention may contain at least one, two, three, or four or more acids selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid, and more preferably at least one, two, or three acids selected from the group consisting of acetic acid, citric acid, and lactic acid.

[0024] According to one aspect of the present invention, the organic acid in the food composition of the present invention may be any one of acetic acid, citric acid, and lactic acid, or the organic acid in the food composition of the present invention may be acetic acid. The content of these organic acids in the organic acid-containing food composition of the present invention is measured by high-performance liquid chromatography or an enzymatic method in accordance with the measurement method for "organic acids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0025] Furthermore, as long as the above-mentioned acidity requirement is satisfied, the content of each organic acid (e.g., the content of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid) is not particularly limited. Specifically, the content of each organic acid (e.g., acetic acid content) in the food composition of the present invention is 0.01 w / w% or more, 0.03 w / w% or more, 0.04 w / w% or more, 0.05 w / w% or more, 0.06 w / w% or more, 0.07 w / w% or more, 0.08 w / w% or more, 0.09 w / w% or more, 0.10 w / w% or more, 0.15 w / w% or more, 0.17 w / w% or more, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, w / w% or more, 0.45 w / w% or more, 0.50 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, and may be 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less % or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w % or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, 10.0 w / w% or less, 9.8 w / w% or less, 9.6 w / w% or less, 9.4 w / w% or less,9.2 w / w% or less, 9.0 w / w% or less, 8.5 w / w% or less, 8.2 w / w% or less, 8.0 w / w% or less, 7.5 w / w% or less, 7.0 w / w% or less, 6.7 w / w% or less, 6.4 w / w% or less, 6.2 w / w% or less, 6.0 w / w% or less, 5. 55 w / w% or less, 5.30 w / w% or less, 5.25 w / w% or less, 5.15 w / w% or less, 5.10 w / w% or less, 5.05 w / w% or less, 5.00 w / w% or less, 4.80 w / w% or less, 4.60 w / w% or less, 4.40 w / w% or less, 4.20 w / w% or less, 4.00 w / w% or less, 3.80 w / w% or less, 3.60 w / w% or less, 3.40 w / w% or less, 3.20 w / w% or less, 3.00 w / w% or less, 2.80 w / w% or less, 2.60 w / w% or less, 2.40 w / w% or less, 2.20 w / w% or less, 2.00 w / w% or less, 1.80 w / w% or less, 1.60 w / w% or less, 1.40 w / w% or less, 1.20 w / w% or less, 1.00 w / w% or less, 0.80 w / w% or less, 0.60 w / w% or less, or 0.40 w / w% or less. The range may be, for example, 0.01 to 25.0 w / w%, preferably 0.05 to 22.0 w / w%, more preferably 0.08 to 20.0 w / w%, even more preferably 0.10 to 18.0 w / w%, even more preferably 0.12 to 16.0 w / w%, particularly preferably 0.14 to 15.5 w / w%, and particularly preferably 0.16 to 12.5 w / w%. Furthermore, according to one aspect of the present invention, the organic acid present in the greatest amount among the organic acids contained in the food composition of the present invention (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid) may satisfy the above-mentioned requirement.

[0026] When the food composition of the present invention contains two or more organic acids, examples of the organic acids that are most abundant include the organic acids mentioned above (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid). However, it is preferable that the food composition contains the most abundant organic acid selected from the group consisting of acetic acid, citric acid, and lactic acid, and it is particularly preferable that the food composition contains the most abundant acetic acid.

[0027] Furthermore, the food composition of the present invention is industrially useful in that it can suppress the sourness felt on the tongue, particularly due to at least one, two, or three organic acids selected from the group consisting of acetic acid, citric acid, and lactic acid. This is because these three organic acids are widely contained in foods and beverages, and controlling their sourness is extremely important. Therefore, the food composition of the present invention preferably satisfies at least one or more requirements selected from the group consisting of the following requirements (c) to (e): Requirement (c): The ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more; Requirement (d): The ratio of the lactic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more; and Requirement (e): The ratio of the citric acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more.

[0028] Regarding requirement (c), the ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the food composition is preferably 0.1 to 1, and its lower limit may be 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. Also, its upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0029] Furthermore, in requirement (d), the ratio of the lactic acid content (w / w%) to the acidity (w / w%) in the food composition is preferably 0.1 to 1, and its lower limit may be 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. Also, its upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0030] Furthermore, in requirement (e), the ratio of the citric acid content (w / w%) to the acidity (w / w%) in the food composition is preferably 0.1 to 1, and its lower limit may be 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. Also, its upper limit may be 0.99 or less, 0.95 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0031] Furthermore, the food composition of the present invention may satisfy at least two of the requirements (c) to (e) (requirement (c) and requirement (d), or requirement (c) and requirement (e), or requirement (d) and requirement (e)), or may satisfy all of the requirements (c) to (e).

[0032] <Acetic Acid> The food composition of the present invention preferably contains acetic acid among the above-mentioned organic acids. ３ COOH) and acetate ions (CH ３ The origin of acetic acid in the food composition of the present invention is not particularly limited as long as it is an origin suitable for food compositions, and may be, for example, derived from a food additive (e.g., commercially available acetic acid) or may be contained in a known method for producing vinegar.

[0033] However, when the food composition of the present invention contains acetic acid, the food composition preferably contains acetic acid produced by acetic acid fermentation of alcohol, or may contain acetic acid produced by alcoholic fermentation of raw materials such as fruits or grains using yeast, followed by acetic acid fermentation using acetic acid bacteria. These food compositions tend to produce a deterioration odor during storage due to the presence of sugars, proteins, amino acids, minerals, etc. derived from the fermentation raw materials, such as fruits or grains. The food composition of the present invention, by containing isochlorogenic acid and / or xanthohumol D, can suppress this deterioration odor. Specifically, the food composition of the present invention preferably contains brewed vinegar as defined in accordance with the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), and more specifically, preferably contains grain vinegar or fruit vinegar. In one aspect of the present invention, the food composition of the present invention may contain at least one, two, three, four, or five or more vinegars selected from the group consisting of rice vinegar, black rice vinegar, apple vinegar, grape vinegar, lemon vinegar, tomato vinegar, and pomegranate vinegar. In other words, in one embodiment of the present invention, the ratio of acetic acid obtained by acetic acid fermentation to 100% by mass of acetic acid in the food composition of the present invention can be, for example, 70% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, still more preferably 97% by mass or more, particularly preferably 99% by mass or more, and particularly preferably 100% by mass. The acetic acid content in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0034] Furthermore, when the food composition of the present invention contains brewed vinegar, examples of raw materials for the brewed vinegar include white rice, brown rice, barley, wheat, oats, rye, oats, Job's tears, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku persimmons, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, and passion fruit. Therefore, the food composition of the present invention may contain brewed vinegar made from at least one, two, three, four, or five or more plants selected from the group consisting of white rice, brown rice, barley, wheat, oats, rye, oats, Job's tears, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku persimmons, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, and passion fruit, or may contain at least one, two, three, four, or five or more types of brewed vinegar.Further, the food composition may contain brewed vinegar produced by a process of adding brewing alcohol and performing acetic acid fermentation.

[0035] Furthermore, the food composition of the present invention can suppress the deterioration odor that occurs during storage of an acid-containing food composition. Although the mechanism behind this is unclear, it is possible that isochlorogenic acid and / or xanthohumol D suppresses the deterioration odor caused by the deterioration or denaturation of components such as sugars, proteins, and lipids that are contained together with the acid.

[0036] <Isochlorogenic Acid> In one preferred embodiment, the food composition of the present invention contains isochlorogenic acid, from the viewpoint of suppressing the sourness felt on the tongue. Isochlorogenic acid is also known as dicaffeoylquinic acid. There are three types of isochlorogenic acid: isochlorogenic acid A (CAS: 2450-53-5), isochlorogenic acid B (CAS: 14534-61-3), and isochlorogenic acid C (CAS: 32451-88-0). The isochlorogenic acid contained in the food composition of the present invention may be any of these isochlorogenic acids. Therefore, the "isochlorogenic acid content" in the definition of isochlorogenic acid in this specification refers to the total content of isochlorogenic acid A, isochlorogenic acid B, and isochlorogenic acid C (hereinafter referred to as the total isochlorogenic acid content, as appropriate). That is, the isochlorogenic acid in the food composition of the present invention may be an embodiment consisting of isochlorogenic acid A, an embodiment consisting of isochlorogenic acid B, an embodiment consisting of isochlorogenic acid C, an embodiment containing isochlorogenic acid A and isochlorogenic acid B, an embodiment containing isochlorogenic acid A and isochlorogenic acid C, an embodiment containing isochlorogenic acid B and isochlorogenic acid C, or an embodiment containing isochlorogenic acid A, isochlorogenic acid B and isochlorogenic acid C. Furthermore, the food composition of the present invention may have a ratio of the isochlorogenic acid A content (ppm by mass) to the total isochlorogenic acid content (ppm by mass), for example, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.9 or more, 0.95 or more, or 1.

[0037] In the food composition of the present invention, the content of isochlorogenic acid is measured by the following analytical method Y based on high performance liquid chromatography (HPLC). In analytical method Y, each sample may be appropriately diluted with methanol. In addition, in calculating the content of isochlorogenic acid, an isochlorogenic acid reagent of known concentration serially diluted with methanol is analyzed in the same manner as a standard sample, and the content of isochlorogenic acid in each sample is calculated by the external standard method. In analytical method Y, an instrument for separating components such as "LC-30AD (manufactured by Shimadzu Corporation)," an autosampler such as "SIL-30AC (manufactured by Shimadzu Corporation)," an oven such as "CTO-20AC (manufactured by Shimadzu Corporation)," and a detector such as "Photodiode Array Detector SPD-M30A (manufactured by Shimadzu Corporation)" can be used.

[0038] Analysis method Y: High-performance liquid chromatography Separation conditions ・Column: Imtakt Cadenza CD-C18 150 x 4.6 mm 3 μm Column ・Column temperature: 35°C ・Injection volume: 20 μL applied ・Flow rate: 0.4 mL / min ・Analysis time: 60 minutes ・Mobile phase: Acetonitrile, water, and phosphoric acid in a volume ratio of 3:96.8:0.2 Detection conditions ・Irradiation with ultraviolet light at a wavelength of 325 nm

[0039] The food composition of the present invention is preferably such that the content of isochlorogenic acid relative to the acidity is a predetermined value or more, since this can suppress the sourness felt on the tongue when ingesting the food composition, thereby resulting in a mellower sourness. Although the detailed mechanism is unknown, it is possible that isochlorogenic acid acts on taste buds to inhibit the perception of sourness. The ratio of the content of isochlorogenic acid (mass ppm) relative to the acidity (w / w%) in the food composition of the present invention is preferably 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, more preferably 2.5 or more, 3.0 or more, 4.0 or more, particularly preferably 5.0 or more, and may be 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more. The acidity may be 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, or 1500 or more. Furthermore, when the ratio of the isochlorogenic acid content to the acidity of the food composition of the present invention is below a predetermined value, the bitterness of the food composition containing isochlorogenic acid can be suppressed. The mechanism behind this is unclear, but it is possible that it has some effect on the taste buds. In the food composition of the present invention, the ratio of the content of isochlorogenic acid (ppm by mass) to the acidity (w / w%) is preferably 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 18,000 or less, 16,000 or less, 14,000 or less, 12,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 500 It may be 0 or less, 4000 or less, particularly preferably 3000 or less, 2000 or less, 1500 or less, 1300 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 130 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, or 8 or less.Furthermore, as described above, the food composition of the present invention preferably has an isochlorogenic acid content relative to the acidity that is equal to or greater than a predetermined value and equal to or less than a predetermined value. Therefore, the isochlorogenic acid content relative to the acidity is preferably within a predetermined range. Specifically, the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) in the food composition of the present invention may be, for example, 0.5 to 50,000, preferably 2.0 to 40,000, and particularly preferably 5 to 3,000. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. According to one aspect of the present invention, the ratio of the isochlorogenic acid content (ppm by mass) to the acetic acid, lactic acid, or citric acid content (w / w%) may satisfy the above-described numerical range (the numerical range disclosed as the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%)).

[0040] Furthermore, from the viewpoint of suppressing the sourness felt on the tongue when ingesting the food composition of the present invention, the content of isochlorogenic acid in the food composition of the present invention is preferably within a predetermined range. Specifically, the content of isochlorogenic acid in the food composition of the present invention may be, for example, 3 to 70,000 ppm by mass, preferably 5 to 50,000 ppm by mass, and particularly preferably 10 to 30,000 ppm by mass. The upper limit is not particularly limited, and may be, for example, 50,000 ppm by mass or less, 40,000 ppm by mass or less, 30,000 ppm by mass or less, 25,000 ppm by mass or less, 20,000 ppm by mass or less, 15,000 ppm by mass or less, 10,000 ppm by mass or less, 8,000 ppm by mass or less, 6,000 ppm by mass or less, 4,000 ppm by mass or less, 2,000 ppm by mass or less, 1,000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 750 ppm by mass or less, 700 ppm by mass or less, 650 ppm by mass or less, 60 0 mass ppm or less, 550 mass ppm or less, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less, 350 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm m or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 80 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 40 mass ppm or less, 30 mass ppm or less, 20 mass ppm or less, or 10 mass ppm or less.The lower limit is not particularly limited, and may be, for example, 5 mass ppm or more, 6 mass ppm or more, 7 mass ppm or more, 8 mass ppm or more, 9 mass ppm or more, 10 mass ppm or more, 12 mass ppm or more, 14 mass ppm or more, 16 mass ppm or more, 18 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 60 mass ppm or more, 65 mass ppm or more, 70 mass ppm or more Above, 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm pm or more, 220 mass ppm or more, 240 mass ppm or more, 260 mass ppm or more, 280 mass ppm or more, 300 mass ppm or more, 320 mass ppm or more, 340 mass ppm or more, 360 mass ppm or more, 380 mass ppm or more, 400 mass ppm or more Above, 420 mass ppm or more, 440 mass ppm or more, 460 mass ppm or more, 480 mass ppm or more, 500 mass ppm or more, 520 mass ppm or more, 530 mass ppm or more, 540 mass ppm or more, 560 mass ppm or more, 580 mass ppm or more, 6 00 mass ppm or more, 800 mass ppm or more, 1000 mass ppm or more, 1200 mass ppm or more, 1400 mass ppm or more, 1600 mass ppm or more, 1800 mass ppm or more, 2000 mass ppm or more, 2500 mass ppm or more, 3000 mass ppm The range may be 3500 ppm by mass or more, 4000 ppm by mass or more, 4500 ppm by mass or more, 5000 ppm by mass or more, 6000 ppm by mass or more, 7000 ppm by mass or more, 8000 ppm by mass or more, 9000 ppm by mass or more, 10000 ppm by mass or more, 15000 ppm by mass or more, 20000 ppm by mass or more, 25000 ppm by mass or more, 30000 ppm by mass or more, 35000 ppm by mass or more, 40000 ppm by mass or more, 45000 ppm by mass or more, or 50000 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0041] <Xanthohumol D> In one preferred embodiment, the food composition of the present invention contains xanthohumol D. Xanthohumol D is a substance identified by CAS number 274675-25-1.

[0042] In the food composition of the present invention, the content of xanthohumol D is measured by liquid chromatography-mass spectrometry (also known as LC-MS), specifically by the following analytical method X. Liquid chromatography-mass spectrometry is a type of analytical method classified as high-performance liquid chromatography (HPLC), which separates components in a liquid by utilizing the difference in the interaction between a stationary phase and a mobile phase and detects them using a mass detector. Liquid chromatography-mass spectrometry makes it possible to detect even components present in extremely small amounts in a food composition, such as xanthohumol D in the food composition of the present invention. In analytical method X, each sample may be appropriately diluted with methanol. Furthermore, for calculation, a xanthohumol D reagent of known concentration, serially diluted with methanol, is analyzed as a standard sample, and the xanthohumol D content of each sample is calculated by the external standard method. In analytical method X, for example, a Shimadzu Nexera XS can be used to separate the components. Furthermore, for detecting the components, for example, "Impact II (ESI QTOF mass spectrometer) manufactured by Bruker" can be used.

[0043] Analysis method X: Liquid chromatography mass spectrometry Separation conditions ・Column: Waters ACQUITY UPLC BEH C18 2.1 × 50 mm 1.7 μm Column ・Column temperature: 40 ° C. ・Injection volume: 5 μL applied ・Flow rate: 0.4 mL / min ・Mobile phase: Solution A (0.1 v / v % formic acid in water) and Solution B (0.1 v / v % formic acid in acetonitrile) ・Mobile phase gradient (ratio of mobile phase A to mobile phase B) 0-0.5 min 75% A: 25% B 1.5 min 70% A: 30% B 3.0 min 60% A: 40% B 5.5 min 50% A: 50% B 5.6 min 30% A: 70% B 5.6-7.5 min 100% B MS conditions: ion source temperature 200°C Ionization method: ESI (ionization voltage 5.0 eV) MS scan: m / z 50-1,500 Each sample was analyzed in negative mode for H+ desorbed ions, and the component peaks in each sample were identified based on the quantitative ion (xanthohumol D quantitative ion m / z 369.1345±0.02), and the peak area was calculated. The concentration of xanthohumol D contained in each sample was calculated from the obtained xanthohumol D peak area, taking into account the dilution rate with the solvent.

[0044] The food composition of the present invention is preferably one in which the content of xanthohumol D relative to the acidity is equal to or greater than a predetermined value, since this can suppress the sourness felt on the tongue when the food composition of the present invention is ingested, thereby making the sourness mellow. Although the mechanism behind this is unclear, it is possible that xanthohumol D acts on taste buds to inhibit the perception of sourness. In the food composition of the present invention, the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) is, for example, 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, preferably 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, more preferably 0.25 or more, 0.28 or more, 0.32 or more. , 0.34 or more, 0.36 or more, 0.38 or more, particularly preferably 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 4.0 or more, 6.0 or more, 8.0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 40 or more, 60 or more, 80 or more, 100 or more, 150 or more, 180 or more, 200 or more, 240 or more, 280 or more, or 400 or more. Furthermore, when the content of xanthohumol D relative to the acidity of the food composition of the present invention is equal to or less than a predetermined value, the bitterness of the food composition containing xanthohumol D can be suppressed. Although the mechanism behind this is unclear, it is possible that there is some effect on taste buds.In the food composition of the present invention, the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%) may be preferably 5,000 or less, 4,000 or less, 3,000 or less, 2,000 or less, 1,000 or less, 900 or less, 800 or less, 700 or less, or 600 or less, and particularly preferably 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less. Furthermore, as described above, in the food composition of the present invention, the xanthohumol D content relative to the acidity is preferably at least a predetermined value and is equal to or less than a predetermined value, and therefore, the ratio of the xanthohumol D content relative to the acidity is preferably within a predetermined range. Specifically, in the food composition of the present invention, the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w %) may be preferably 0.00001 to 5000, or 0.002 to 5000, more preferably 0.01 to 2000, and particularly preferably 0.4 to 500. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. Furthermore, according to one aspect of the present invention, the ratio of the xanthohumol D content (mass ppb) to the acetic acid, lactic acid, or citric acid content (w / w %) may satisfy the above-mentioned numerical range (the numerical range disclosed as the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w %)). In particular, the acetic acid odor can be suppressed by making the ratio of the xanthohumol D content (mass ppb) to the acetic acid content (w / w%) satisfy the above-mentioned numerical range (the numerical range disclosed for the ratio of the xanthohumol D content (mass ppb) to the acidity (w / w%)). Note that the acetic acid odor refers to the suffocating (nose-tingling) irritating odor that is characteristic of acetic acid.

[0045] Furthermore, from the viewpoint of suppressing the sour taste felt on the tongue upon ingestion, or, when the food composition of the present invention contains acetic acid, from the viewpoint of suppressing the acetic acid odor, the content of xanthohumol D in the food composition of the present invention is preferably within a predetermined range. Specifically, the content of xanthohumol D in the food composition of the present invention may be preferably 0.0001 to 10,000 ppb by mass, more preferably 0.001 to 5,000 ppb by mass, and particularly preferably 1 to 2,000 ppb by mass. Further, the upper limit value is not particularly limited, but for example, 10000 mass ppb or less, 9000 mass ppb or less, 8000 mass ppb or less, 7000 mass ppb or less, 6000 mass ppb or less, 5000 mass ppb or less, 4800 mass ppb or less, 4600 mass ppb or less, 4400 mass ppb or less, 4200 mass ppb or less. Lower, 4000 mass ppb or less, 3800 mass ppb or less, 3600 mass ppb or less, 3400 mass ppb or less, 3200 mass ppb or less, 3000 mass ppb Below, 2800 mass ppb or less, 2600 mass ppb or less, 2400 mass ppb or less, 2200 mass ppb or less, 2000 mass ppb or less, 1800 mass ppb Below, 1600 mass ppb or less, 1500 mass ppb or less, 1400 mass ppb or less, 1300 mass ppb or less, 1200 mass ppb or less, 1100 mass ppb b or less, 1000 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 700 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, 30 mass ppb or less, or 20 mass ppb or less.The lower limit is not particularly limited, and examples thereof include 0.0003 mass ppb or more, 0.0006 mass ppb or more, 0.001 mass ppb or more, 0.003 mass ppb or more, 0.006 mass ppb or more, 0.0001 mass ppb or more, 0.01 mass ppb or more, 0.03 mass ppb or more, 0.06 mass ppb or more, 0.09 mass ppb or more, 0.12 mass ppb or more, 0.15 mass ppb or more, 0.18 mass ppb or more, 0.21 mass ppb or more, 0.24 mass ppb or more, 0.27 mass ppb or more, and 0.3 mass ppb. 0.4 mass ppb or more, 0.5 mass ppb or more, 0.6 mass ppb or more, 0.7 mass ppb or more, 0.8 mass ppb or more, 0.9 mass ppb or more, 1.0 mass ppb or more, 1.2 mass ppb or more, 1.4 mass ppb or more, 1.6 mass ppb or more, 1.8 Mass ppb or more, 2.0 mass ppb or more, 2.4 mass ppb or more, 2.8 mass ppb or more, 3.2 mass ppb or more, 3.6 mass ppb or more, 4.0 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 5.5 mass ppb or more, 6.0 mass ppb or more Above, 6.5 mass ppb or more, 7.0 mass ppb or more, 7.5 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, 9.0 mass ppb or more, 9.5 mass ppb or more, 10 mass ppb or more, 11 mass ppb or more, 12 mass ppb or more, 13 mass ppb 14 mass ppb or more, 15 mass ppb or more, 16 mass ppb or more, 18 mass ppb or more, 20 mass ppb or more, 24 mass ppb or more, 28 mass ppb or more, 32 mass ppb or more, 36 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 quality The concentration may be ppb or more by mass, 60 ppb or more by mass, 70 ppb or more by mass, 80 ppb or more by mass, 90 ppb or more by mass, 100 ppb or more by mass, 120 ppb or more by mass, 140 ppb or more by mass, 160 ppb or more by mass, 180 ppb or more by mass, 200 ppb or more by mass, 250 ppb or more by mass, 300 ppb or more by mass, 350 ppb or more by mass, 400 ppb or more by mass, 450 ppb or more by mass, 500 ppb or more by mass, 600 ppb or more by mass, 700 ppb or more by mass, 800 ppb or more by mass, or 900 ppb or more by mass. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0046] Furthermore, the food composition of the present invention may contain isochlorogenic acid and xanthohumol D. In this aspect, the preferred upper limit, lower limit, or numerical range for the ratio of the isochlorogenic acid content to the acidity of the food composition of the present invention, the ratio of the xanthohumol D content to the acidity, the isochlorogenic acid content of the food composition, and the xanthohumol D content of the food composition can be the numerical values ​​related to the relevant provisions described above.

[0047] The food composition of the present invention preferably has a pH of a predetermined value or less, since the effects of the present invention are more pronounced. A pH of a predetermined value or less increases the problem to be solved by the present invention, and although the underlying mechanism is unclear, it can suppress the bitterness of a food composition containing isochlorogenic acid and / or xanthohumol D. In the present invention, the "pH" value refers to the value measured at 20°C under 1 atmosphere. Specifically, the upper limit of the pH of the food composition of the present invention is not limited, but may be, for example, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.1 or less, or 2.9 or less. Meanwhile, the lower limit is not limited, but may be, for example, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.05 or more, 2.10 or more, 2.15 or more, 2.2 or more, 2.3 or more, or 2.4 or more. More specifically, the pH of the food composition of the present invention may generally be 1.6 to 4.6, preferably 1.7 to 3.8, more preferably 1.8 to 3.5, even more preferably 1.9 to 3.4, still more preferably 1.95 to 3.35, particularly preferably 2.00 to 3.30, and particularly preferably 2.05 to 3.30, or 2.10 to 3.10. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0048] In the food composition of the present invention, the origin of isochlorogenic acid and / or xanthohumol D is not particularly limited, and may be derived from purified isochlorogenic acid and / or xanthohumol D, or may be derived from isochlorogenic acid and / or xanthohumol D extracted from a plant containing isochlorogenic acid and / or xanthohumol D, or may be derived from isochlorogenic acid and / or xanthohumol D extracted by adding a solvent containing an organic acid and / or ethanol to a plant containing isochlorogenic acid and / or xanthohumol D. However, the food composition of the present invention is preferably derived from isochlorogenic acid and / or xanthohumol D extracted from a plant containing isochlorogenic acid and / or xanthohumol D, and the "isochlorogenic acid and / or xanthohumol D extracted from a plant" is particularly preferably isochlorogenic acid and / or xanthohumol D extracted from a plant using a solvent having an acidity of 0.2 w / w% or more. In other words, it is particularly preferable that the food composition of the present invention is a food composition in which isochlorogenic acid and / or xanthohumol D is extracted from a plant using a solvent having an acidity of 0.2 wt% or more, or a food composition obtained by using such a food composition.

[0049] The acidity of the solvent is not particularly limited, but is preferably 0.2 w / w% or more or 0.2 to 30 w / w%, and the lower limit thereof may be, for example, 0.3 w / w% or more, 0.5 w / w% or more, 1.0 w / w% or more, 1.5 w / w% or more, 2.0 w / w% or more, 3.0 w / w% or more, 4.0 w / w% or more, 4.3 w / w% or more, 5.0 w / w% or more, 6.0 w / w% or more, 7.0 w / w% or more, 8.0 w / w% or more, 10.0 w / w% or more, 11.0 w / w% or more, 12.0 w / w% or more, 13.0 w / w% or more, 14.0 w / w% or more, 15.0 w / w% or more, or 17.0 w / w% or more. The upper limit may be, for example, 25.0 w / w% or less, 22.0 w / w% or less, 21.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 14.0 w / w% or less, 12.0 w / w% or less, 10.0 w / w% or less, 9.0 w / w% or less, 8.0 w / w% or less, 6.0 w / w% or less, or 4.0 w / w% or less. The solvent may also contain ethanol, and may contain ethanol at a concentration of 0.00001 w / w% or more, 0.0001 w / w% or more, 0.001 w / w% or more, 0.01 w / w% or more, 0.05 w / w% or more, 0.1 w / w% or more, 0.3 w / w% or more, 0.5 w / w% or more, 0.7 w / w% or more, 1.0 w / w% or more, or 1.5 w / w% or more. The upper limit of the concentration is not particularly limited, and may be, for example, 97 w / w% or less, 95 w / w% or less, 90 w / w% or less, 80 w / w% or less, 70 w / w% or less, 65 w / w% or less, 60 w / w% or less, 50 w / w% or less, 40 w / w% or less, 30 w / w% or less, 20 w / w% or less, 15 w / w% or less, 10 w / w% or less, 9.0 w / w% or less, or 8.0 w / w% or less, and the range may be, for example, 0.00001 w / w% to 97 w / w%. In particular, when the solvent has an acidity of 0.2 w / w% or more and contains ethanol at the above concentration, the astringent taste derived from herbs is suppressed and the extraction efficiency of xanthohumol D and the like is increased, and therefore this can be adopted as a preferred embodiment of the present invention.

[0050] Furthermore, the solvent preferably contains acetic acid, more preferably brewed vinegar. The ratio of the content (w / w%) of acetic acid derived from brewed vinegar to the content (w / w%) of acetic acid in the solvent having an acidity of 0.2 w / w% or more may be, for example, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1, and the solvent may be brewed vinegar. Furthermore, when the food composition of the present invention is a food composition obtained by extracting isochlorogenic acid and / or xanthohumol D from a plant with a solvent containing acetic acid, the solvent preferably has an acetic acid content of 0.1 to 20.0 w / w%, and the lower limit thereof may be, for example, 2.0 w / w% or more, 3.0 w / w% or more, 4.0 w / w% or more, 5.0 w / w% or more, 7.0 w / w% or more, 9.0 w / w% or more, 10.0 w / w% or more, 11.0 w / w% or more, or 12.0 w / w% or more. The upper limit may be, for example, 22.0 w / w% or less, 20 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 14.0 w / w% or less, 12.0 w / w% or less, 10.0 w / w% or less, 8.0 w / w% or less, 7.0 w / w% or less, 6.0 w / w% or less, 5.0 w / w% or less, 4.0 w / w% or less, or 3.0 w / w% or less. Furthermore, when the food composition of the present invention is obtained by extracting isochlorogenic acid and / or xanthohumol D from a plant using a solvent containing acetic acid, the food composition preferably contains grain vinegar or fruit vinegar specified under the JAS Law that will come into effect on October 1, 2022, and may contain at least one, two, three, four, or five types selected from the group consisting of rice vinegar, rice black vinegar, apple vinegar, grape vinegar, and pomegranate vinegar.

[0051] Herbs are also examples of plants containing isochlorogenic acid and / or xanthohumol D. Herbs refer to parts of plants (such as fruit, peel, flower, bud, bark, stem, leaf, seed, root, or rhizome) that have a unique aroma, pungent taste, and color and are incorporated into foods and beverages for the purposes of flavoring, deodorizing, seasoning, coloring, or the like. More specifically, examples of herbs include roselle, watercress, arugula, artichoke, calendula, tarragon, chicory, stevia, dandelion, perilla, shiso, savory, sage, thyme, basil, mint, lemon balm, parsley, anise, angelica, cumin, coriander, water parsley, chervil, hawthorn, allspice, lemon myrtle, nasturtium, rooibos, safflower, elderflower, cinnamon, plantain, jasmine, tea, rosemary, oregano, chamomile, hops, chrysanthemum, mugwort, laurel, and cardamom.

[0052] According to one aspect of the present invention, the food composition of the present invention may contain an herb extract. Specifically, the food composition of the present invention preferably contains an extract of at least one herb selected from the group consisting of roselle, watercress, arugula, artichoke, calendula, tarragon, chicory, stevia, dandelion, perilla, shiso, savory, sage, thyme, basil, mint, lemon balm, parsley, anise, angelica, cumin, coriander, water dropwort, chervil, hawthorn, allspice, lemon myrtle, nasturtium, rooibos, safflower, elderflower, cinnamon, plantain, jasmine, tea, rosemary, oregano, chamomile, hops, chrysanthemum, mugwort, laurel, and cardamom. , roselle, watercress, arugula, artichoke, calendula, tarragon, chicory, stevia, dandelion, perilla, shiso, savory, sage, thyme, basil, mint, lemon balm, parsley, anise, angelica, cumin, coriander, watercress, chervil, hawthorn, allspice, lemon myrtle, nasturtium, rooibos, safflower, elderflower, cinnamon, plantain, jasmine, tea, rosemary, oregano, chamomile, hops, chrysanthemum, mugwort, laurel, and cardamom. The food composition of the present invention preferably contains an extract of hops as the herb containing xanthohumol D, and preferably contains an extract of at least one, two, three, or four or more herbs selected from the group consisting of rosemary, chamomile, chrysanthemum, mugwort, and laurel as the herb containing isochlorogenic acid. The food composition may be obtained by using an extract of an herb obtained by extracting at least one, two, three, or four or more herbs selected from the group consisting of hops, rosemary, chamomile, chrysanthemum, mugwort, and laurel with a solvent having an acidity of 0.2 wt% or more (e.g., a solvent containing an organic acid, a solvent having an acidity of 0.2 wt% or more, a solvent containing ethanol, or any other solvent disclosed herein), or the herb extract may be used as the food composition of the present invention as is.According to this embodiment, the effects of the present invention can be obtained while suppressing the astringent taste inherent in herbs, and as a result, a food composition with excellent versatility can be provided.

[0053] Furthermore, the food composition of the present invention preferably contains acetic acid in an amount that satisfies the above-mentioned organic acid content requirement, and also contains an extract of at least one, two, or three or more herbs selected from the group consisting of chamomile, hops, rosemary, and bay leaf, thereby satisfying the requirement regarding isochlorogenic acid and / or xanthohumol D. In this embodiment, the throat irritation caused by acetic acid can be suppressed. Furthermore, when a hop extract is contained as the herb extract, the acetic acid odor can be suppressed. From these perspectives, it is particularly preferable to contain a bay leaf extract or a hop extract to satisfy the requirement regarding isochlorogenic acid and / or xanthohumol D. Furthermore, it is preferable that the herb extract (particularly the bay leaf extract or the hop extract) is extracted with a solvent having an acidity of 0.2 wt% or higher.

[0054] The food composition of the present invention preferably has a ratio of the peak area of ​​cohumulone to the peak area of ​​xanthohumol D equal to or less than a predetermined value when measured using the analytical method X. Cohumulone is a compound identified by CAS number 511-25-1. Cohumulone can be identified as a peak with a quantitative ion m / z of 347.1868±0.02 eluted at a retention time of approximately 6.3 min when measured according to the analytical method X. Although the mechanism underlying this is unclear, the astringent taste of the food composition of the present invention can be suppressed by having a ratio of the peak area of ​​cohumulone to the peak area of ​​xanthohumol D equal to or less than a predetermined value. This requirement can be implemented, for example, in an embodiment in which xanthohumol D in the food composition of the present invention is provided by an herb extract, by extracting xanthohumol D from the herb using a solvent having an acidity of 0.2 wt% or higher. In this embodiment, hops are preferably used as the herb. For specific details, see the description of the invention relating to the method for producing the food composition of the present invention. When the food composition of the present invention is measured using the analytical method X, the ratio of the peak area of ​​cohumulone to the peak area of ​​xanthohumol D may be preferably 17 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more. Furthermore, the range may be, for example, 0 to 17, preferably 0 to 16, more preferably 0 to 14, even more preferably 0 to 8, and particularly preferably 0 to 5. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0055] When the food composition of the present invention is measured by the analytical method X, the ratio of the peak area of ​​gallic acid to the peak area of ​​xanthohumol D is preferably a predetermined value or less. Gallic acid is a compound identified by CAS number 149-91-7. Gallic acid can be identified as a peak with a quantitative ion m / z of 169.0145±0.02 eluted at a retention time of approximately 0.7 min when measured according to the analytical method X. Although the mechanism underlying this is unclear, the astringent taste of the food composition of the present invention can be suppressed by having the ratio of the peak area of ​​gallic acid to the peak area of ​​xanthohumol D be a predetermined value or less. For example, in an embodiment in which xanthohumol D is provided in the food composition of the present invention by an herb extract, this requirement can be implemented by extracting xanthohumol D from the herb using a solvent having an acidity of 0.2 wt% or more. In this embodiment, hops are preferably used as the herb. For specific details, see the description of the invention relating to the method for producing the food composition of the present invention. When the food composition of the present invention is measured using the analytical method X, the ratio of the peak area of ​​gallic acid to the peak area of ​​xanthohumol D may be preferably 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more. The range may be, for example, 0 to 24, preferably 0 to 22, more preferably 0 to 20, even more preferably 0 to 10, and particularly preferably 0 to 5. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0056] Similarly, when the food composition of the present invention is measured by the analytical method X, the ratio of the sum of the peak areas of cohumulone and gallic acid to the peak area of ​​xanthohumol D is preferably a predetermined value or less. For example, in an embodiment in which xanthohumol D in the food composition of the present invention is provided by an herb extract, this requirement can be achieved by extracting xanthohumol D from the herb using a solvent having an acidity of 0.2 wt% or more. In this embodiment, it is preferable to use hops as the herb. For specific details, please refer to the description of the invention regarding the method for producing the food composition of the present invention. When the food composition of the present invention is measured by the analytical method X, the ratio of the sum of the peak area of ​​cohumulone and the peak area of ​​gallic acid to the peak area of ​​xanthohumol D may preferably be 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.0 or more. Furthermore, the range may be, for example, 0 to 42, preferably 0 to 40, more preferably 0 to 30, even more preferably 0 to 15, still more preferably 0 to 10, particularly preferably 0 to 8, and particularly preferably 0 to 5. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0057] Similarly, the food composition of the present invention may have a ratio of the peak area of ​​cohumulone when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y, which is equal to or less than a predetermined value. Specifically, the ratio of the peak area of ​​cohumulone when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y may be, for example, 17 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more. Furthermore, the range may be, for example, 0 to 20. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0058] Similarly, the food composition of the present invention may have a ratio of the peak area of ​​gallic acid when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y, which ratio is equal to or less than a predetermined value. Specifically, the ratio of the peak area of ​​gallic acid when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y may be, for example, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, or 0.1 or more. Furthermore, the range may be, for example, 0 to 29. The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0059] Similarly, the food composition of the present invention may have a ratio of the sum of the peak areas of cohumulone and gallic acid when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y, which ratio is not more than a predetermined value. Specifically, the ratio of the sum of the peak areas of cohumulone and gallic acid when the food composition of the present invention is measured by the analytical method X to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the analytical method Y may be, for example, 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit may be, for example, 0 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.0 or more. Furthermore, the range may be, for example, 0 to 42. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0060] Furthermore, when measured by liquid chromatography-mass spectrometry X', the food composition of the present invention preferably has a peak area ratio of component Z, which has a peak at m / z 603.17097±0.02 eluted around a retention time of 3.2 min, to the peak area of ​​isochlorogenic acid, which is equal to or less than a predetermined value. Furthermore, in an embodiment in which isochlorogenic acid is provided in the food composition of the present invention by herb extract, this requirement can be achieved by extracting isochlorogenic acid from the herb using a solvent having an acidity of 0.2 wt% or higher. In this embodiment, it is preferable to use at least one, two, three, or four or more herbs selected from the group consisting of rosemary, chamomile, hops, chrysanthemum, mugwort, and bay leaf. For specific details, please refer to the description of the invention regarding the method for producing the food composition of the present invention. The ratio of the peak area of ​​component Z having a peak at m / z 603.17097±0.02 eluted at a retention time of approximately 3.2 min when the food composition of the present invention is measured by the above-mentioned analytical method X' to the peak area of ​​isochlorogenic acid when the food composition of the present invention is measured by the following analytical method X' may preferably be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, or 0.1 or less. The lower limit may be 0.0001 or more, 0.001 or more, or 0.01 or more. The range may be 0.0001 to 10. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0061] Analysis method X': Liquid chromatography mass spectrometry Separation conditions Column: Waters ACQUITY UPLC BEH C18 2.1 x 50 mm 1.7 μm Column Column temperature: 40°C Injection volume: 5 μL applied Flow rate: 0.4 mL / min Mobile phase: Solution A (0.1 v / v% formic acid in water) and Solution B (0.1 v / v% formic acid in acetonitrile) Mobile phase gradient conditions (ratio of mobile phase A to mobile phase B) 0-1.0 min 95% A: 5% B 1.5 min 90% A: 10% B 4.5 min 70% A: 30% B 5.5 min 60% A: 40% B 7.0 min 50% A: 50% B 9.5 min 30% A: 70% B 9.5-12.5 min 100% B MS conditions: Ion source temperature 200°C Ionization method: ESI (ionization voltage 5.0 eV) MS scan: m / z 50-1,500 Each sample was analyzed for H+ adduct ions in positive mode, and the component peaks in each sample were identified based on the quantitative ion (isochlorogenic acid quantitative ion m / z 517.9001±0.02), and the peak area was calculated. The concentration of isochlorogenic acid in each sample was calculated from the obtained peak area of ​​isochlorogenic acid, taking into account the dilution rate with solvent.

[0062] <Protein> The protein content in the food composition of the present invention is measured by the macro-modified Kjeldahl method in accordance with the measurement method for "protein" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. The food composition of the present invention may have a ratio of isochlorogenic acid content (ppm by mass) to protein content (ppm by mass) within a predetermined range. If the food composition of the present invention contains protein, a deterioration odor will occur during storage of the food composition, but by including a predetermined amount of isochlorogenic acid, the deterioration odor can be suppressed.

[0063] The ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass) in the food composition of the present invention may be preferably 0.001 to 1,000,000, and particularly preferably 0.01 to 1,000,000. The lower limit may be preferably 0.002 or more, 0.003 or more, 0.005 or more, 0.007 or more, 0.01 or more, 0.015 or more, 0.017 or more, 0.018 or more, 0.02 or more, particularly preferably 0.01 or more, and may be 0.03 or more, 0.05 or more, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, It may be 9.0 or more, 10 or more, 12 or more, 16 or more, 18 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1000 or more, 1500 or more, 2000 or more, 2500 or more, 3000 or more, 4000 or more, 5000 or more, 6000 or more, 7000 or more, 8000 or more, 9000 or more, 10000 or more, 20000 or more, 30000 or more, 40000 or more, 50000 or more, 60000 or more, 70000 or more, or 80000 or more. The upper limit may be, for example, 500,000 or less, 300,000 or less, 100,000 or less, 90,000 or less, 85,000 or less, 75,000 or less, 65,000 or less, 55,000 or less, 45,000 or less, 35,000 or less, 25,000 or less, 20,000 or less, 15,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, 3,000 or less, 2,000 or less, 1,800 or less, 160 It may be 0 or less, 1400 or less, 1200 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less.The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0064] Furthermore, the food composition of the present invention may have a ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) within a predetermined range. This is because, when the food composition of the present invention contains protein, a deterioration odor is generated during storage of the food composition, and by including a predetermined amount of xanthohumol D, the deterioration odor can be suppressed. The ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) in the food composition of the present invention may preferably be 0.00001 to 10,000, or 0.002 to 100,000. The lower limit may be preferably 0.00001 or more, 0.00002 or more, 0.00004 or more, 0.00006 or more, 0.00008 or more, 0.0001 or more, 0.0002 or more, 0.0004 or more, 0.0006 or more, 0.0008 or more, 0.001 or more, 0.002 or more, 0.005 or more, 0.008 or more, particularly preferably 0.01 or more, 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more , 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 120 or more, 140 or more, 160 or more, 180 or more, 200 or more, 300 or more, 400 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1000 or more, 2000 or more, 3000 or more, 4000 or more, 5000 or more, 6000 or more, 7000 or more, 8000 or more, 9000 or more, 10000 or more, 20000 or more, 30000 or more, 40000 or more, or 50000 or more.The upper limit is, for example, 55,000 or less, 45,000 or less, 35,000 or less, 25,000 or less, 15,000 or less, 10,000 or less, 9,500 or less, 8,500 or less, 7,500 or less, 6,500 or less, 5,500 or less, 4,500 or less, 3,500 or less, 2,500 or less, 1,500 or less, 1,000 or less, 950 or less, 850 or less, 750 or less, 650 or less, 550 or less, 45 ... The range may be 0 or less, 250 or less, 150 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, or 0.1 or less. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0065] The food composition of the present invention preferably has a protein content within a predetermined range, from the viewpoint of obtaining the effect of suppressing deterioration odors during storage of the food composition by isochlorogenic acid and / or xanthohumol D. Specifically, the protein content (ppm by mass) of the food composition of the present invention may be, for example, 0 to 200,000 ppm by mass, preferably 0.5 to 150,000 ppm by mass, and particularly preferably 1 to 100,000 ppm by mass. The lower limit of the protein content may be, for example, 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.6 ppm by mass or more, 0.9 ppm by mass or more, 1.2 ppm by mass or more, 1.5 ppm by mass or more, 1.8 ppm by mass or more, 2.1 ppm by mass or more, 2.4 ppm by mass or more, 2.7 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 16.0 ppm by mass or more, 17.0 ppm by mass or more, 18.0 ppm by mass or more, 19.0 ppm by mass or more, 20.0 ppm by mass or more, 21.0 ppm by mass or more, 22.0 ppm by mass or more, 23.0 ppm by mass or more, 24.0 ppm by mass or more, 25.0 ppm by mass or more, 26.0 ppm by mass or more, 27.0 ppm by mass or more, 2 .. 0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10 mass ppm or more, 15 mass ppm or more, 20 mass ppm or more, 30 mass ppm m or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, 150 Mass ppm or more, 200 mass ppm or more, 300 mass ppm or more, 400 mass ppm or more, 500 mass ppm or more, 600 mass ppm or more, 700 mass ppm or more, 800 quality Quantity ppm or more, 900 mass ppm or more, 1000 mass ppm or more, 1500 mass ppm or more, 2000 mass ppm or more, 2500 mass ppm or more, 3500 mass ppm or more, 4 It may be 500 ppm by mass or more, 5500 ppm by mass or more, 6500 ppm by mass or more, 7500 ppm by mass or more, 8500 ppm by mass or more, 9500 ppm by mass or more, 10000 ppm by mass or more, 15000 ppm by mass or more, 20000 ppm by mass or more, 30000 ppm by mass or more, 40000 ppm by mass or more, or 50000 ppm by mass or more.Further, the upper limit values ​​are, for example, 180,000 mass ppm or less, 160,000 mass ppm or less, 140,000 mass ppm or less, 120,000 mass ppm or less, 100,000 mass ppm or less, 90,000 mass ppm or less, 80,000 mass ppm or less, 70,000 mass ppm or less, 60,000 mass ppm or less, 50,000 mass ppm or less, 40,000 mass ppm or less, 30,000 mass ppm or less, 20,000 mass ppm or less, 15,000 mass ppm or less, 10,000 mass ppm or less, 9,000 mass ppm or less, 8,000 mass ppm or less, 7,000 mass ppm ppm or less, 6000 ppm by mass or less, 5000 ppm by mass or less, 4000 ppm by mass or less, 3000 ppm by mass or less, 2000 ppm by mass or less, 1000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 700 ppm by mass or less, 600 ppm by mass or less, 500 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 200 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, or 30 ppm by mass or less. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0066] <Soluble Sugars> The food composition of the present invention contains "soluble sugars," which significantly suppresses the deterioration odor caused by isochlorogenic acid and / or xanthohumol D. "Soluble sugars" refers to sugars that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars composed of 2 to 10 monosaccharides bound together). Therefore, starch, which has a much larger number of sugars bound to it, is not included. The content of soluble sugars in the food composition of the present invention is measured using high-performance liquid chromatography in accordance with the method for measuring "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan, and each measured value is compared with the content of a standard monosaccharide or oligosaccharide (2 to 10 monosaccharides) of known concentration, and the resulting values ​​are summed.

[0067] The content (w / w%) of soluble sugars in the food composition of the present invention can be, for example, in the range of 0.01 to 25 w / w%, preferably 0.02 to 24 w / w%, more preferably 0.05 to 23 w / w%, even more preferably 0.08 to 22 w / w%, still more preferably 0.1 to 21.5 w / w%, particularly preferably 0.15 to 20.5 w / w%, and particularly preferably 0.20 to 16.0 w / w%. The upper limit can be preferably 25 w / w% or less, 20 w / w% or less, 18 w / w% or less, 17 w / w% or less, 15 w / w% or less, 14 w / w% or less, 13 w / w% or less, 12 w / w% or less, 11 w / w% or less, 10 w / w% or less, 9 w / w% or less, 8 w / w% or less, 7 w / w% or less, or 6 w / w% or less. On the other hand, the lower limit is not limited, but may be 0.01 w / w% or more, 0.05 w / w% or more, 0.1 w / w% or more, 0.2 w / w% or more, 0.3 w / w% or more, 0.5 w / w% or more, 0.8 w / w% or more, 1.0 w / w% or more, 1.5 w / w% or more, or 2.0 w / w% or more. The present invention also discloses a range of values ​​specified by combining the above upper and lower limits. By satisfying this requirement, the sourness of the food composition can be made milder, and the deterioration odor suppression effect of isochlorogenic acid and / or xanthohumol D can be significantly achieved.

[0068] The food composition of the present invention may also have a predetermined lipid content, which may be in the range of, for example, 0 to 30 w / w%. The lower limit may be, for example, 0 w / w% or more, 0.1 w / w% or more, 0.3 w / w% or more, 0.5 w / w% or more, 1.0 w / w% or more, 1.5 w / w% or more, 2.0 w / w% or more, 3.0 w / w% or more, 5.0 w / w% or more, 8.0 w / w% or more, 10.0 w / w% or more, 15.0 w / w% or more, or 20.0 w / w% or more. The upper limit may be, for example, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 14.0 w / w% or less, 12.0 w / w% or less, 10.0 w / w% or less, 8.0 w / w% or less, 6.0 w / w% or less, 5.0 w / w% or less, 4.0 w / w% or less, 3.0 w / w% or less, 2.0 w / w% or less, 1.0 w / w% or less, 0.8 w / w% or less, 0.6 w / w% or less, 0.5 w / w% or less, 0.4 w / w% or less, or 0.2 w / w% or less. In an embodiment in which the food composition of the present invention contains xanthohumol D, the effect of suppressing the deterioration odor caused by xanthohumol D can be significantly achieved by including lipids in an amount that satisfies the above-mentioned requirement. In addition, the lipid content of the food composition of the present invention is measured by the Soxhlet extraction method in accordance with the measurement method for "lipids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0069] <Food Composition> The term "food composition" is not particularly limited to the commonly used meaning, and examples thereof include food compositions to be consumed as is and compositions for preparing food compositions to be consumed as is (concentrates for beverage preparation, seasonings, etc.). In one aspect of the present invention, the food composition of the present invention can be a liquid food composition. The food composition of the present invention may preferably be a beverage, a concentrate for beverage preparation, or a seasoning. Examples of compositions for beverage preparation include concentrated beverages. These are diluted with an appropriate beverage (e.g., water or one of the beverages exemplified above) before consumption. The recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times. The food composition of the present invention is preferably a packaged food composition, from the viewpoint of achieving the aforementioned significant effect of suppressing deterioration odor.

[0070] According to one aspect of the present invention, the present invention may also be an acidity reducer containing isochlorogenic acid and / or xanthohumol D, which is used in a food composition having an acidity of 0.02 w / w% or more so as to satisfy the following requirement (b): (b) the following requirement (i) and / or (ii): (i) the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, and / or (ii) the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more. In other words, according to one aspect of the present invention, there is disclosed an acidity reducer for preparing the food composition disclosed in the first embodiment. Furthermore, according to one aspect of the present invention, the content of isochlorogenic acid in the acidity suppressant of the present invention may satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the content of xanthohumol D may satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the content of isochlorogenic acid (mass ppm) to the acidity (w / w%) may satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the content of xanthohumol D to the acidity (w / w%) may satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the pH may satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, and isochlorogenic acid and xanthohumol D may be contained within the upper limit, lower limit, or numerical range disclosed in the first embodiment. Alternatively, the food composition may be obtained by extracting isochlorogenic acid and / or xanthohumol D from a plant or the like containing isochlorogenic acid and / or xanthohumol D, or by adding the solvent disclosed in the first embodiment to a plant or the like containing isochlorogenic acid and / or xanthohumol D to extract isochlorogenic acid and / or xanthohumol D, or the ratio of the acetic acid content derived from brewed vinegar to the total acetic acid content of the food composition may satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, or may contain the herb extract disclosed in the first embodiment, or may satisfy the specification regarding cohumulone disclosed in the first embodiment, or may satisfy the specification regarding gallic acid disclosed in the first embodiment, or may satisfy the specification regarding component Z disclosed in the first embodiment.

[0071] Food compositions to be eaten as is are not particularly limited, and examples thereof include beverages, dairy products (e.g., milk such as cow's milk and its processed products such as skim milk powder and whole milk powder, concentrated milk, fermented milk, yogurt, fresh cream, condensed milk, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, and buttermilk powder), confectioneries, soups, cooked rice, etc. Of these, beverages, seasonings, and cooked rice are preferred.

[0072] Examples of beverages include fruit juice-containing beverages (e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu citrus, kabosu, sudachi, bergamot, pink grapefruit, hassaku oranges, calamansi oranges, and Shikuwasa oranges), tropical fruits (pineapples, bananas, guavas, mangoes, acerola, papayas, and passion fruits), lychees, strawberries, apples, peaches, grapes (white grapes, red grapes, and the like), black currants, raspberries, pomegranates, plums, pears, apricots, plums, and kiwi fruits). fruit juices such as melon, blueberry, acai, etc., ades, near water, beauty drinks, smoothies, etc.), dairy-containing drinks (for example, drinks containing dairy ingredients such as milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, fermented milk, yogurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, etc.), vegetable drinks (for example, tomato, carrot, pumpkin juice, smoothies, green juice, etc.), refreshing drinks Drinking water (e.g., sports drinks, lemonade and other ades, fruit-flavored drinks), carbonated drinks, jelly drinks, grain drinks (e.g., grain drinks made primarily from rice, soy milk, or almonds), tea drinks (e.g., black tea, oolong tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea), blended tea (grains such as job's barley, barley, brown rice, soybeans, and corn, persimmon leaves, loquat leaves, bear bamboo, gynostemma, angelica tree, and houttuynia cordata leaves, kelp, safflower, and shiitake mushrooms) Examples of such beverages include: coffee drinks, powdered drinks (e.g., cocoa, green juice, etc.), alcoholic beverages (e.g., beer, beer-flavored beverages such as happoshu (low-malt beer), fruit wine, brewed alcoholic beverages such as sake, distilled alcoholic beverages such as shochu, whiskey, brandy, and spirits, mixed alcoholic beverages such as liqueurs in which distilled alcoholic beverages are mixed with secondary ingredients such as sugars, and cocktails, fizz, chuhai, etc. in which fruit juice, flavorings, emulsified flavorings (flavoring preparations in which oil-soluble flavorings are emulsified so as to be stably dispersed in water), carbon dioxide, etc. are added to such alcoholic beverages. Among these, fruit juice-containing beverages are preferred. In one aspect of the present invention, the food composition of the present invention may also contain a flavoring.Examples of the flavoring include flavors with fruit juice flavors (lemon flavor, apple flavor, pomegranate flavor, and blueberry flavor), as described below. However, other flavorings, such as yogurt flavor, Japanese pepper flavor, and ginger flavor, can also be used as appropriate, and the type is not limited. As described above, the food composition of the present invention may contain isochlorogenic acid and / or xanthohumol derived from the herb extract, and a solvent containing ethanol may be used as the solvent for the extract. Therefore, the food composition of the present invention may be an alcoholic beverage, particularly an alcoholic beverage containing the herb extract obtained with an ethanol-containing solvent, thereby containing isochlorogenic acid and / or xanthohumol. Furthermore, when the food composition of the present invention is an alcoholic beverage, the ethanol content of the alcoholic beverage may be, for example, 0.1 wt % to 10 wt % or less. The lower limit may be, for example, 0.1 w / w% or more, 0.2 w / w% or more, 0.3 w / w% or more, 0.4 w / w% or more, or 0.5 w / w% or more, and the upper limit may be, for example, 10 w / w% or less, 9.0 w / w% or less, 8.0 w / w% or less, 7.0 w / w% or less, 6.0 w / w% or less, 5.0 w / w% or less, 4.0 w / w% or less, 3.0 w / w% or less, 2.5 w / w% or less, 2.0 w / w% or less, 1.5 w / w% or less, 1.0 w / w% or less, 0.9 w / w% or less, or 0.8 w / w% or less.

[0073] In an embodiment of the food composition of the present invention containing fruit juice, the food composition can have an effect of suppressing the deterioration odor of the food composition after storage. Therefore, in one embodiment of the present invention, the food composition of the present invention may contain fruit juice. In the present invention, "fruit juice" refers to the liquid portion of fruit obtained by squeezing or extracting fruit, and in the case of using puree or grated fruit, refers to the liquid portion thereof. Examples of fruit juices that can be used in the liquid seasoning of the present invention include juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, Shikuwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citrus, Natsumikan, Hassaku, Hyuganatsu, Sweetie, Dekopon, Iyokan, Tankan, Seminole, Buntan, Mandarin orange, Satsuma mandarin, Ponkan, Kishu mandarin, kumquat, Yuko, pomelo, Banpeiyu, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, black currant, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc. One or more of these fruit juices can be used. Furthermore, the above fruit juices may be processed by freezing, concentration, reduction, etc.

[0074] The fruit juice content (converted to pure fruit juice) of the food composition of the present invention can be a predetermined amount. The value, converted to wet mass, can be, for example, in the range of 0.05 to 300 w / w%. Specifically, the lower limit is 0.05 w / w% or more, 0.1 w / w% or more, 0.15 w / w% or more, 0.2 w / w% or more, 0.5 w / w% or more, 1.0 w / w% or more, 1.5 w / w% or more, 2.0 w / w% or more, 2.5 w / w% or more, 3.0 w / w% or more, 4.0 w / w% or more, 5.0 w / w% or more, 7.0 w / w% or more. or more, 10.0 w / w% or more, 15.0 w / w% or more, 18.0 w / w% or more, 20.0 w / w% or more, 23.0 w / w% or more, 25.0 w / w% or more, 30.0 w / w% or more, 35.0 w / w% or more, 40.0 w / w% or more, 50.0 w / w% or more, 60.0 w / w% or more, or 70.0 w / w% or more. On the other hand, the upper limits are 250 w / w% or less, 220 w / w% or less, 200 w / w% or less, 180 w / w% or less, 150 w / w% or less, 130 w / w% or less, 120 w / w% or less, 100 w / w% or less, 90 w / w% or less, 80 w / w% or less, 70 w / w% or less, 60 w / w% or less, 50 w / w% or less, 40 w / w% or less, 30 w / w% or less, 25 w / w% or less, 23 w / w% or less, 21 w / w% or less, 20 w / w% or less, 19 w / w% or less, 18 w / w% or less, 16 w / w% The fruit juice content of the food composition (in terms of straight juice) refers to the fruit juice content of the fruit juice in terms of straight juice when only one type of fruit juice is contained in the food composition, and refers to the total fruit juice content of each fruit juice in terms of straight juice when two or more types of fruit juice are contained.Furthermore, the food composition of the present invention may be adopted as a preferred embodiment of the present invention, since deterioration odor after storage is significantly suppressed when it satisfies both the above-mentioned specifications regarding the fruit juice content and the specifications regarding the ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass), or when it satisfies both the above-mentioned specifications regarding the fruit juice content and the specifications regarding the ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass).

[0075] In one aspect of the present invention, even when two or more types of fruit juice are contained, the content of each fruit juice may satisfy the above-mentioned requirement regarding the "fruit juice content of the food composition (in terms of straight fruit juice)." In this case, however, it is preferable that the fruit juice content of the food composition (in terms of straight fruit juice; total fruit juice content) is 300 w / w% or less.

[0076] Furthermore, the fruit juice may be a fruit juice having a citric acid content, calculated on a wet mass basis, of 0.1 w / w% or more, or 0.25 w / w% or more, or 0.5 w / w% or more, or 0.75 w / w% or more, or 1.0 w / w% or more, or 1.5 w / w% or more, or may be a fruit juice that meets the citric acid standard specified in the JAS standards for fruit juices (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries of December 24, 2013), and may be lemon juice, lime juice, or kabosu juice, among others. Furthermore, the fruit juice may have a sugar content of 1.0 w / w% or more, or 1.5 w / w% or more, or 2.0 w / w% or more, or 2.5 w / w% or more, and may be fruit juice that meets the sugar content standard set forth in the JAS standards for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013), and in particular may be citrus juice (excluding fruit juices that do not have a sugar content standard) or apple juice.

[0077] In the present invention, the "fruit juice content (in terms of straight juice)" refers to the w / w% (mass %) concentration when the straight juice obtained by squeezing fruit is taken as 100%. This can be calculated by multiplying the fruit juice content (w / w%) in a food composition by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is blended into a food composition so that its content in the food composition is 10 w / w%, the fruit juice content (in terms of straight juice) will be 50 w / w%. The concentration factor of each fruit juice can be calculated based on, for example, the minimum value of the sugar refractometer reading or acidity standard for straight juice of various fruits as specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013).

[0078] Confectioneries are foods that are manufactured and prepared to enhance tastes such as sweetness or saltiness, or to enhance tactile sensations such as texture, or to satisfy taste sensations such as olfactory sensations with various scents. More specific examples include jellies, puddings, chocolates, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), etc., of which jellies and frozen desserts (ice cream, sherbet, etc.) are preferred, with jelly being particularly preferred.

[0079] Soup is a food product containing a lot of water, obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Specific examples of soup include minestrone, sanratan, plain soup, and jjigae soup.

[0080] The composition for preparing a food composition to be consumed is not particularly limited, and examples thereof include a composition for preparing a beverage, a dessert sauce / cream, a seasoning, a retort food, etc. Among these, preferred are a composition for preparing a beverage, a dessert sauce / cream, a seasoning, etc., and more preferred are a seasoning or a composition for preparing a beverage.

[0081] Examples of compositions for preparing beverages include concentrated beverages, which are diluted with an appropriate beverage (e.g., water or one of the beverages exemplified above) before consumption. The recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times.

[0082] Dessert sauces and creams are liquid, powdered, or semi-solid sauces or creams that are poured over, topped on, or mixed into beverages or confectioneries (such as jellies, cakes, or ice cream) to add flavor, texture, or color to desserts. Specific examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce, and pomegranate sauce.

[0083] The seasoning is not particularly limited, and examples thereof include sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), seasoned vinegars (e.g., general-purpose seasoned vinegars, seasoned vinegars for vinegared dishes, seasoned vinegars for sushi rice, seasoning liquids for pickles (e.g., pickles), sweet vinegars, etc.), seasonings for cooked rice, ponzu seasonings, dashi-containing seasonings (e.g., noodle soup, hot pot soup, etc.), seasonings for natto, seasonings for pickles, seasonings for meat, vinegar, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, seasonings containing spicy spices, chutney, mustard, mayonnaise, etc. The seasoning of the present invention may also contain amino acids or nucleic acids.

[0084] <Amino Acids> In the present invention, "amino acids" refers to amino acids and their salts, and the type of amino acid is not particularly limited. The amino acids contained in the food compositions of the present invention may be those contained in the raw ingredients or those added externally separately from the ingredients. Furthermore, when adding amino acids from external sources, they may be added as highly purified extracted preparations, or in the form of some kind of amino acid-containing material (e.g., fruit juice) or processed material products (e.g., extracts, concentrated fruit juice). However, it is preferable that the majority (more preferably all) of the amino acids contained in the food composition are derived from some kind of ingredient. Examples of amino acid-containing seasonings include amino acid-based seasonings, such as L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, sodium L-aspartate, and L-arginine. These amino acids may be used alone, or two or more may be contained in any combination or ratio.

[0085] The total amino acid content of the food composition of the present invention is not particularly limited, and may be, for example, 0.3 to 1500 mg / 100 ml, 0.5 to 1200 mg / 100 ml, 0.8 to 1000 mg / 100 ml, 1.0 to 800 mg / 100 ml, 2.0 to 500 mg / 100 ml, or 3.0 to 250 mg / 100 ml. The upper limit may be, for example, 1600 mg / 100 ml or less, 1400 mg / 100 ml or less, 1100 mg / 100 ml or less, 900 mg / 100 ml or less, 750 mg / 100 ml or less, 650 mg / 100 ml or less, 600 mg / 100 ml or less, 550 mg / 100 ml or less, 450 mg / 100 ml or less, 400 mg / 100 ml or less, 350 mg / 100 ml or less, 300 mg / 100 ml or less, 240 mg / 100 ml or less, 200mg / 100ml or less, 180mg / 100ml or less, 160mg / 100ml or less, 140mg / 100ml or less, 120mg / 100ml or less, 110mg / 100ml or less, 100mg / 100ml or less, 90mg / 100ml or less, 80mg / 100ml or less, 70mg / 100ml or less, 60mg / 100ml or less, 50mg / 100ml or less, 40mg / 100ml or less, 30mg / 100ml or less. The lower limit may be, for example, 0.01 mg / 100 ml or more, 0.02 mg / 100 ml or more, 0.05 mg / 100 ml or more, 0.1 mg / 100 ml or more, 0.2 mg / 100 ml or more, 0.4 mg / 100 ml or more, 0.6 mg / 100 ml or more, 0.8 mg / 100 ml or more, 1.1 mg / 100 ml or more, 1.5 mg / 100 ml or more, 2.0 mg / 100 ml or more, 2.4 mg / 100 ml or more, 3.5 mg / 100 ml or more, 4.0 mg / 100 ml or more, 4.5 mg / 100 ml or more, 5.5 mg / 100 ml or more, 6.5 mg / 100 ml or more, 7.5 mg / 100 ml or more, 8.5 mg / 100 ml or more, or 10 mg / 100 ml or more. Amino acid analysis will be conducted in accordance with the measurement method for "amino acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, with tryptophan measured by high-performance liquid chromatography and other amino acids measured by column chromatography.

[0086] <Nucleic Acid> In the present invention, "nucleic acid" refers to nucleic acids and their salts. The nucleic acids contained in the food compositions of the present invention may be those contained in the raw ingredients or those added externally separately from the ingredients. When nucleic acids are added externally during the production of the food compositions of the present invention, they may be added in the form of a highly purified and extracted preparation or in the form of some processed material product containing nucleic acids (e.g., an extract). However, it is preferable that the majority (more preferably all) of the nucleic acids contained in the food composition be derived from some food ingredient. Examples of nucleic acid-containing seasonings include amino acid-based seasonings. Examples of nucleic acid-based seasonings include 5'-inosinate disodium, 5'-guanylate disodium, 5'-uridylate disodium, 5'-cytidylate disodium, 5'-ribonucleotide calcium, and 5'-ribonucleotide disodium. These nucleic acids may be contained alone or in any combination or ratio of two or more types.

[0087] There are no particular limitations on the retort food product, so long as it is a cooked or semi-cooked food packed in a retort pouch or can. Examples of the packed food include the above-mentioned foods themselves, or foods that can be obtained by simple cooking (for example, adding ingredients and cooking with heat).

[0088] <Wet mass equivalent moisture content> In the present invention, the wet mass equivalent moisture content refers to the content ratio of a target component in a sample, calculated using the wet mass (including water) of the food composition as the denominator and the mass of the target component in the sample as the numerator. This value is measured by heating to 90°C using a vacuum heating drying method in accordance with the 2015 Standard Tables of Food Composition in Japan (7th edition). Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has been brought to a constant weight and weighed (W1). The weighing container is then placed, with the lid removed or with the mouth open, in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure. The door is closed, and the vacuum pump is operated to dry the sample at the predetermined reduced pressure for a certain period of time. The vacuum pump is then stopped, and dry air is pumped in to return the sample to atmospheric pressure. The weighing container is then removed, the lid is replaced, and the sample is allowed to cool in a desiccator, after which the mass is measured. This process of drying, cooling, and weighing (W2) is repeated until a constant weight is reached, and the moisture content (moisture content converted to wet mass) (% by mass) is calculated by (W1 - W2) / (W1 - W0).The dry weight of the sample can also be measured by calculating (W2 - W0).

[0089] The food composition of the present invention preferably has a moisture content equivalent to a predetermined value or higher. This allows the food composition to penetrate the entire mouth when orally ingested, increasing the opportunity for the food composition to come into contact with the tongue. Therefore, the effect of suppressing the sourness felt on the tongue is enhanced. Furthermore, although the underlying mechanism is unclear, the moisture content of the food composition of the present invention, equivalent to a predetermined value or higher, can make the sourness more easily perceived. The moisture content equivalent to a wet mass of the food composition of the present invention may be, for example, 20 w / w% or higher, preferably 40 w / w% or higher, more preferably 45 w / w% or higher, even more preferably 50 w / w% or higher, and particularly preferably 60 w / w% or higher. The upper limit is not particularly limited, and may be, for example, 99 w / w% or lower, 98 w / w% or lower, 95 w / w% or lower, or 93 w / w% or lower. Furthermore, the moisture content equivalent to a wet mass of the food composition of the present invention is preferably within a predetermined range. The range may be preferably 40 to 99 w / w%, and particularly preferably 60 to 99 w / w%. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0090] <Second embodiment> The second embodiment relates to a method for producing a food composition, in which isochlorogenic acid and / or xanthohumol D are added to a food composition having an acidity of 0.02 w / w% or more so as to satisfy the following requirement (b): (b) the following requirements (i) and / or (ii): (i) the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, and / or (ii) the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more.

[0091] The second embodiment will be described below.

[0092] The food composition obtained by the second embodiment can be the food composition disclosed in the first embodiment. Therefore, in the second embodiment, the upper limit, lower limit, or numerical range of the preferred numerical value in the specification regarding requirement (b) can adopt the values ​​disclosed in the first embodiment, and even for matters not specified in requirement (b), the aspects disclosed in the first embodiment can adopt. For example, in the method for producing a food composition of the present invention, the organic acid specifications may satisfy the aspects disclosed in the first embodiment, the isochlorogenic acid content of the food composition may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the xanthohumol D content may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the isochlorogenic acid content (mass ppm) to the acidity (w / w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the xanthohumol D content to the acidity (w / w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the pH may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, and the isochlorogenic acid and xanthohumol D content may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment. The xanthohumol D content may be adjusted to the upper limit, lower limit, or numerical range of the numerical values ​​disclosed in the first embodiment, the protein content may be adjusted to satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, the ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, the ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, the soluble sugar content may be adjusted to satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, the lipid-related provisions may be satisfied in the manner disclosed in the first embodiment, or the amino acid-related provisions may be satisfied in the manner disclosed in the first embodiment.Furthermore, the second embodiment may be a method for producing a food composition comprising a step of adding purified isochlorogenic acid, or a method for producing a food composition comprising a step of adding an extract of isochlorogenic acid and / or xanthohumol D from a plant or the like containing isochlorogenic acid and / or xanthohumol D, or a method for producing a food composition comprising a step of adding the solvent disclosed in the first embodiment to a plant or the like containing isochlorogenic acid and / or xanthohumol D to extract isochlorogenic acid and / or xanthohumol D, or a method for producing a food composition comprising a step of adjusting the ratio of the acetic acid content derived from brewed vinegar to the total acetic acid content of the food composition to satisfy the upper limit value, lower limit value, or numerical range disclosed in the first embodiment, or may include a step of incorporating the herb disclosed in the first embodiment, or The method may include a step of incorporating an herb extract disclosed in the first embodiment, a step of incorporating a fruit juice disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding cohumulone disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding gallic acid disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding component Z disclosed in the first embodiment, a method of producing a food composition of the type disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding fruit juice disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding amino acids disclosed in the first embodiment, a step of adjusting to satisfy the specification regarding nucleic acids disclosed in the first embodiment, or a step of adjusting to satisfy the specification regarding moisture content by wet mass disclosed in the first embodiment.

[0093] The second embodiment may also be a method for producing a food composition, comprising the following steps (A) to (C): (A) preparing a solvent having an acidity of 0.2 w / w% or more; (B) adding at least one herb containing isochlorogenic acid and / or xanthohumol D to the solvent obtained in step (A); and (C) extracting an herb-derived component, the method comprising the step of controlling the mixture of the solvent and plant at a temperature higher than 0°C and not higher than 70°C for 0.5 to 72 hours starting from the time when step (B) is performed, and then removing the herb. Furthermore, the second embodiment may also be a method for producing a food composition, comprising the following steps (E), (B), and (C): (E) preparing a solvent having an ethanol content of 0.00001 w / w% or more, (B) adding at least one herb containing isochlorogenic acid and / or xanthohumol D to the solvent obtained in step (E), and (C) extracting an herb-derived component, the step including a step of controlling the mixture of the solvent and plant at a temperature higher than 0°C and lower than 70°C for 0.5 to 72 hours starting from the time when step (B) was performed, and then removing the herb.

[0094] By including steps (A) to (C) or (E), (B), and (C), isochlorogenic acid and / or xanthohumol D in herbs can be efficiently extracted and the astringent taste inherent in herbs can be suppressed. Although the mechanism behind this is unclear, it is presumed that organic and / or inorganic acids contained in the solvent play some role in the extraction of components from herbs. The acidity (w / w%) or ethanol content (w / w%) of the solvent specified in (A) and (E) can be the upper limit, lower limit, or range of the values ​​disclosed in the first embodiment. According to one aspect of the present invention, both steps (A) and (E) may be satisfied. In other words, step (A) or step (E) encompasses, for example, the step of preparing a solvent having an acidity of 0.2 w / w% or more and an ethanol content of 0.00001 w / w% or more.

[0095] Furthermore, a solvent having an acidity of 0.2 wt% or more preferably contains acetic acid, from the viewpoint of improving the extraction efficiency of components in herbs (particularly isochlorogenic acid and / or xanthohumol). Specifically, the ratio of the acetic acid content (w / w%) to the acidity (w / w%) of the solvent may be 0.1 or more, 0.2 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. Furthermore, the upper limit may be 1 or less, or 0.95 or less, and the range may be 0.1 to 1. Furthermore, according to one aspect of the present invention, a solvent having an acidity of 0.2 wt% or more may also have an acetic acid content of 0.2 wt% or more. In this aspect, the acetic acid content of the solvent is not particularly limited, but is preferably a predetermined value or more from the viewpoint of more effectively solving the problem to be solved by the present invention. Specifically, the lower limit of the acetic acid content in a solvent having an acetic acid content of 0.2 w / w% or more is, for example, 0.20 w / w% or more, 0.25 w / w% or more, 0.27 w / w% or more, 0.30 w / w% or more, 0.35 w / w% or more, 0.40 w / w% or more, 0.45 w / w% or more, 0.50 w / w% or more, 0.55 w / w% or more, 0.60 w / w% or more, 0.70 w / w% or more, 0.80 w / w% or more, 0.90 w / w% or more, 1.00 w / w% or more, 1.10 w / w% or more, 1.20 w / w% or more, 1.30 w / w% or more, 1.40 w / w% or more, 1.50 w / w% or more, 1.60 w / w% or more, 1.70 w / w% or more, %, 1.80 w / w% or more, 1.90 w / w% or more, 2.00 w / w% or more, 2.10 w / w% or more, 2.20 w / w% or more, 2.30 w / w% or more, 2.40 w / w% or more, 2.50 w / w% or more, 2.60 w / w% or more, 2.70 w / w% or more, 2.80 w / w% or more, 2.90 w / w% or more, and preferably 3.00 w / w% or more, 4.00 w / w% or more, 5.00 w / w% or more, 6.00 w / w% or more, 7.00 w / w% or more, 8.00 w / w% or more, 9.00 w / w% or more, 10.00 w / w% or more, 11.00 w / w% or more, or 12.00 w / w% or more.The upper limit may be, for example, 30.0 w / w% or less, 28.0 w / w% or less, 25.0 w / w% or less, 22.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.5 w / w% or less, 15.1 w / w% or less, 14.9 w / w% or less, 14.5 w / w% or less, 14.3 w / w% or less, 14.0 w / w% or less, 13.5 w / w% or less, 13.3 w / w% or less, 13.0 w / w% or less, 12.5 w / w% or less, 12.0 w / w% or less, 11.5 w / w% or less, 11.0 w / w% or less, 10.5 w / w% or less, 10.3 w / w% or less, or 10.0 w / w% or less. The range may be 0.2 to 30 w / w%, preferably 1.0 to 25 w / w%, or 3.0 to 22 w / w%, and particularly preferably 5.0 to 18 w / w%. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0096] Furthermore, the pH of the solvent having an acidity of 0.2 wt% or more is preferably a predetermined value or less. Although the mechanism behind this is unclear, it is possible that isochlorogenic acid and / or xanthohumol D can be efficiently extracted by adjusting the pH of the solvent.

[0097] Furthermore, having a pH below a predetermined value increases the problem to be solved by the present invention, and although the underlying mechanism is unclear, it is possible to suppress the bitterness of a food composition containing isochlorogenic acid and / or xanthohumol D. Specifically, the upper limit of the pH of the solvent is not limited, but can be, for example, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.1 or less, or 2.9 or less. On the other hand, the lower limit is not limited, but can be, for example, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.05 or more, 2.10 or more, 2.15 or more, 2.2 or more, 2.3 or more, or 2.4 or more. The range may usually be 1.6 to 4.6, preferably 1.7 to 3.8, more preferably 1.8 to 3.5, even more preferably 1.9 to 3.4, still more preferably 1.95 to 3.35, particularly preferably 2.00 to 3.30, and particularly preferably 2.05 to 3.30, or 2.10 to 3.10. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0098] The water content of a solvent having an acidity of 0.2 w / w% or more may be, for example, 70 to 99.8 w / w% in terms of wet mass, and the upper limit is not particularly limited, but may be, for example, 99.5 w / w% or less, 99 w / w% or less, 98 w / w% or less, 95 w / w% or less, 90 w / w% or less, 88 w / w% or less, 85 w / w% or less, 83 w / w% or less, 80 w / w% or less, 78 w / w% or less, 75 w / w% or less, or 73 w / w% or less. The lower limit is not particularly limited, and may be, for example, 71 w / w% or more, 73 w / w% or more, 75 w / w% or more, 78 w / w% or more, 80 w / w% or more, 83 w / w% or more, 85 w / w% or more, 88 w / w% or more, 90 w / w% or more, 92 w / w% or more, 95 w / w% or more, or 96 w / w% or more. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0099] Furthermore, the solvent having an acidity of 0.2 w / w% or more is not particularly limited, but preferably contains brewed vinegar, and the ratio of the content (w / w%) of acetic acid derived from brewed vinegar to the content (w / w%) of acetic acid in the solvent having an acidity of 0.2 w / w% or more may be, for example, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1, and the solvent may be brewed vinegar.

[0100] The at least one herb containing isochlorogenic acid and / or xanthohumol D is not particularly limited in type, and may be, for example, the herb disclosed in the first embodiment. Furthermore, the at least one herb containing isochlorogenic acid and / or xanthohumol D may preferably be at least one, two, three, four, or five or more herbs selected from the group consisting of rosemary, chamomile, hops, chrysanthemum, mugwort, bay laurel, and hops.

[0101] In addition, in the second substantial embodiment, the method preferably includes a step of extracting herb-derived components, which includes adding at least one herb containing isochlorogenic acid and / or xanthohumol D to a solvent having an acidity of 0.2 wt% or more, maintaining the mixture at a temperature above 0°C and below 70°C for 0.5 to 80 hours, and then removing the herb. This allows the preparation of a food composition containing isochlorogenic acid and / or xanthohumol D. By using this food composition, the sourness felt on the tongue due to the acid can be suppressed while the astringent taste of the herb can be suppressed. From the perspective of solving the problems of the present invention, the step of extracting herb-derived components is preferably performed so that the content of isochlorogenic acid and / or xanthohumol in the resulting herb extract is the content disclosed in the first embodiment. As a method employing this embodiment, for example, a method for producing a food composition of the present invention includes adding at least one herb containing isochlorogenic acid and / or xanthohumol D to a solvent having an acidity of 0.2 w / w % or more, and then allowing the herb to stand for 0.5 hours or more, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more, 6 hours or more, 8 hours or more, 10 hours or more, 12 hours or more, 14 hours or more, 16 hours or more, 18 hours or more, 20 hours or more, 22 hours or more, 24 hours or more, 26 hours or more, 28 hours or more, 32 hours or more, or The temperature may be controlled under predetermined temperature conditions for 40 hours or more, 48 hours or more, 54 hours or more, 60 hours or more, 64 hours or more, 72 hours or more, or 80 hours or more; or for 70 hours or less, 64 hours or less, 60 hours or less, 54 hours or less, 48 ​​hours or less, 40 hours or less, 36 hours or less, 32 hours or less, 28 hours or less, 24 hours or less, 18 hours or less, 14 hours or less, 12 hours or less, or 10 hours or less; or for 0.5 hours or more and 70 hours or less (0.5 to 70 hours) under predetermined temperature conditions.The predetermined temperature may be above 0°C, 4°C or higher, 8°C or higher, 12°C or higher, 16°C or higher, 20°C or higher, 24°C or higher, 30°C or higher, 36°C or higher, 40°C or higher, 46°C or higher, 48°C or higher, 50°C or higher, 52°C or higher, 54°C or higher, 56°C or higher, or 60°C or higher, and / or 80°C or lower, 75°C or lower, 70°C or lower, 66°C or lower, 62°C or lower, 60°C or lower, 54°C or lower, 50°C or lower, 48°C or lower, 44°C or lower, 40°C or lower, 36°C or lower, 34°C or lower, 30°C or lower, 24°C or lower, 20°C or lower, 16°C or lower, 14°C or lower, 10°C or lower, 8°C or lower, 7°C or lower, or 6°C or lower, or may be 4°C or higher and 80°C or lower (4 to 80°C). In addition, in the extraction step, extraction may be performed with stirring from the viewpoint of promoting extraction. The stirring can be carried out, for example, by using a commercially available stirrer, and can be carried out at a stirring speed of, for example, 10 to 10,000 rpm, 30 to 5,000 rpm, or 50 to 300 rpm.

[0102] The composition obtained by the above paragraphs (A) to (C), or (E), (B), and (C) can be used as the food composition of the present invention as it is. However, the second embodiment may also be a method for producing a food composition, which includes the following step (D): (D) preparing a food composition by adding the composition obtained in step (C) to the food composition.

[0103] The food composition in step (D) can be a food composition of the type disclosed in the first embodiment, but preferably contains brewed vinegar, preferably grain vinegar or fruit vinegar as defined under the JAS Law, which will come into effect on October 1, 2022. It is particularly preferable to contain at least one, two, three, four, or five vinegars selected from the group consisting of rice vinegar, black rice vinegar, apple vinegar, grape vinegar, and pomegranate vinegar. This not only reduces the sourness felt on the tongue, but also suppresses the stale odor of brewed vinegar. The amount of the composition obtained in step (C) added can be adjusted so that the final food composition contains isochlorogenic acid and / or xanthohumol in the manner disclosed in the first embodiment.

[0104] <Third embodiment> The food composition of the present invention can suppress the sourness felt on the tongue, and as a result, the sourness of the food composition can be made moderate and / or mellow. Therefore, the present invention also relates to a method for making the sourness of a food composition moderate and / or mellow, by preparing the food composition so that it satisfies the following requirements (a) and (b): (a) an acidity of 0.02 w / w% or more, and (b) the following requirements (i) and / or (ii): (i) a ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) of 0.5 or more, and / or (ii) a ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) of 0.00001 or more.

[0105] The third embodiment will now be described.

[0106] The food composition of the present invention suppresses the sourness felt on the tongue, resulting in a moderate and / or mellow sourness of the food composition. Although the mechanism behind this is unclear, it is presumed that isochlorogenic acid and / or xanthohumol D acts on taste buds to inhibit the perception of sourness, resulting in a moderate and / or mellow sourness.

[0107] In the third embodiment, the upper limit, lower limit, or numerical range of the preferred numerical values ​​in the requirements (a) and (b) can be the values ​​disclosed in the first embodiment. Furthermore, even in matters not specified in the requirements (a) and (b), the aspects disclosed in the first embodiment can be adopted. For example, in the method for imparting a moderate sourness and / or a mellow sourness to the food composition of the present invention, the organic acid specification may satisfy the aspect disclosed in the first embodiment, the isochlorogenic acid content of the food composition may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the xanthohumol D content may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the isochlorogenic acid content (mass ppm) to the acidity (w / w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, the ratio of the xanthohumol D content to the acidity (w / w%) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment, and the protein content may be adjusted to satisfy the aspect disclosed in the first embodiment. The ratio of the isochlorogenic acid content (ppm by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment. The ratio of the xanthohumol D content (ppb by mass) to the protein content (ppm by mass) may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment. The soluble sugar content may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment. The pH may be adjusted to satisfy the upper limit or lower limit or numerical range disclosed in the first embodiment. The isochlorogenic acid and xanthohumol D may be contained within the upper limit, lower limit, or numerical range disclosed in the first embodiment. Furthermore, the method for imparting a moderate sourness and / or a mellow sourness to the food composition in the third embodiment may be a method for imparting a moderate sourness and / or a mellow sourness to the food composition by adding purified isochlorogenic acid,The method may be a method of making the sourness of a food composition moderately sour and / or mellow by adding an extract of isochlorogenic acid from a plant or the like containing isochlorogenic acid, a method of making the sourness of a food composition moderately sour and / or mellow by using an extract of isochlorogenic acid obtained by adding the solvent disclosed in the second embodiment to a plant or the like containing isochlorogenic acid, or a method of making the sourness of a food composition moderately sour and / or mellow by adding purified xanthohumol D, The method may be such that the acidity of the food composition is made moderately sour and / or mellow by adding an extract of xanthohumol D from a plant containing xanthohumol D, or such that the acidity of the food composition is made moderately sour and / or mellow by adding the solvent disclosed in the second embodiment to a plant containing xanthohumol D to extract xanthohumol D. The food composition may contain brewed vinegar, grain vinegar, fruit vinegar, rice vinegar, black rice vinegar, apple vinegar, grape vinegar, and pomegranate vinegar. The food composition may contain at least one, two, three, four, or five vinegars selected from the group consisting of vinegars, or the ratio of the acetic acid content derived from brewed vinegar to the total acetic acid content of the food composition may be adjusted to satisfy the upper limit, lower limit, or numerical range disclosed in the first embodiment, or may contain the herb disclosed in the first embodiment, or the herb extract disclosed in the first embodiment, or the fruit juice disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding cohumulone disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding gallic acid disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding component Z disclosed in the first embodiment, or the food composition may be of the type disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding fruit juice disclosed in the first embodiment, or may satisfy the specification regarding lipids in the manner disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding amino acids disclosed in the first embodiment, or may be adjusted to satisfy the specification regarding nucleic acids disclosed in the first embodiment,The moisture content may be adjusted to satisfy the requirements regarding the wet mass equivalent moisture content disclosed in the first embodiment. In the case where the food composition of the present invention contains acetic acid, the method may be a method for suppressing throat irritation of a food composition containing acetic acid by adopting an embodiment effective in suppressing throat irritation disclosed in the present specification, or a method for suppressing the acetic acid odor of a food composition containing acetic acid by adopting an embodiment effective in suppressing the acetic acid odor disclosed in the present specification.

[0108] The present invention will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense.

[0109] <Test 1: Confirmation of the effect of suppressing sourness, acetic acid odor, or deterioration odor> First, water or brewed vinegar (acetic acid content 15 w / w%) was added to the herbs listed in Table 1 in an amount of 25 to 100 ml per 1 g of herb, and the mixture was kept at a temperature higher than 0°C but not higher than 70°C for 3 to 80 hours, after which the herb was removed to obtain Samples 1 to 12.

[0110]

[0111] The isochlorogenic acid content of Samples 1 to 10 was calculated by determining the peak area ratio of isochlorogenic acid in a sample with a known isochlorogenic acid content to the peak area of ​​isochlorogenic acid in Samples 1 to 10 using the following analytical method Y based on high performance liquid chromatography (HPLC). <Equipment used> Component separation: LC-30AD (Shimadzu Corporation) Autosampler: SIL-30AC (Shimadzu Corporation) Oven: CTO-20AC (Shimadzu Corporation) Detector: Photodiode array detector SPD-M30A (Shimadzu Corporation) <Analysis method (high-performance liquid chromatography); analysis method Y> Separation conditions Column: Cadenza CD-C18 150 x 4.6 mm 3 μm Column manufactured by Imtakt Column temperature: 35°C Injection volume: 20 μL applied Flow rate: 0.4 mL / min Analysis time: 60 minutes Mobile phase: Acetonitrile, water, and phosphoric acid in a volume ratio of 3:96.8:0.2 Detection conditions Irradiation with ultraviolet light at a wavelength of 325 nm

[0112] For Samples 11 and 12, the content of xanthohumol D was calculated by determining the ratio of the peak area of ​​xanthohumol D in Samples 9 to 12 to the peak area of ​​xanthohumol D in a sample with a known xanthohumol D content, using the following analytical method X based on liquid chromatography mass spectrometry (also known as LC-MS). <Equipment used> Separation of components: Nexera XS manufactured by Shimadzu Detection of components: Impact II (ESI QTOF mass spectrometer) manufactured by Bruker <Analysis method: Liquid chromatography mass spectrometry; Analysis method X> Separation conditions Column: ACQUITY UPLC BEH C18 2.1 x 50 mm 1.7 μm Column manufactured by Waters Column temperature: 40°C Injection volume: 5 μL applied Flow rate: 0.4 mL / min Mobile phase: Solution A (0.1 v / v% formic acid in water) and Solution B (0.1 v / v% formic acid in acetonitrile) Mobile phase gradient (ratio of mobile phase A to mobile phase B) 0-0.5 min 75% A: 25% B 1.5 min 70% A: 30% B 3.0 min 60% A: 40% B 5.5 min 50% A: 50% B 5.6 min 30% A: 70% B 5.6-7.5 min 100% B MS conditions: ion source temperature 200°C Ionization method: ESI (ionization voltage 5.0 eV) MS scan: m / z 50-1,500 Each sample was analyzed for H+ desorbed ions in negative mode, and the component peaks in each sample were identified based on the quantitative ion (xanthohumol D quantitative ion m / z 369.1345±0.02), and the peak areas were calculated.

[0113] In addition, test samples were prepared by adding Samples 1 to 10, or appropriate mixtures of these, to diluted acetic acid (acetic acid diluted with water), black vinegar, apple cider vinegar, brewed vinegar, and yogurt (lactic acid content 0.7 w / w%, lipid content 3.0 w / w%) to achieve the compositions listed in Tables 2 and 3 (Test Examples 1 to 17, Reference Examples 1 to 4). Control samples were also prepared with the same composition except for the absence of isochlorogenic acid (i.e., the Reference Example had the same composition as the Control Sample). The absence of isochlorogenic acid was confirmed in advance. Xanthohumol D (CAS No. 274675-25-1, purity 99% or higher, manufactured by MedChemExpress) was also added to achieve the compositions listed in Table 4 to prepare test samples (Test Examples 18 to 29 and 69, Reference Examples 5 and 6). Furthermore, test samples were prepared by adding Samples 11 and 12, or an appropriate mixture of these, to achieve the compositions shown in Table 5 (Test Examples 30 to 34, Reference Examples 7 and 8). Control test samples were also prepared so as to have the same compositions except that xanthohumol D was not added (i.e., the Reference Examples have the same compositions as the control test samples). It was confirmed in advance that the control test samples did not contain xanthohumol D.

[0114] Each test product was evaluated for its sourness-suppressing effect, acetic acid odor-suppressing effect, or stale odor-suppressing effect, using a control test product as a control. The evaluations were conducted by 10 expert panelists according to the following criteria. The sensory panelists conducting each sensory test were selected based on their outstanding performance, product development experience, extensive knowledge of food quality such as taste, odor, texture, and appearance, and the like, after undergoing prior training to distinguish between the taste, odor, texture, and appearance of food. They were also able to make absolute evaluations of each sensory test item. For each of the above evaluation items, all panelists standardized the scores for each evaluation criterion beforehand, and then conducted an objective sensory test. The average of the scores of the 10 sensory panelists was calculated and rounded to the nearest decimal place to obtain the final score. In the test example in which the deterioration odor suppression effect was evaluated, the test group using yogurt (lactic acid content 0.7 w / w%, lipid content 3.0 w / w%) was evaluated for deterioration odor after irradiating it with light of 1,350 lux at 5°C for one week using a low-temperature incubator CR-14C manufactured by Hitachi, Ltd. Furthermore, for the other test groups, the deterioration odor suppression effect was evaluated by comparing the odor of the control test product and the test product after storing them at 60°C for five days. Furthermore, any sensations other than those in the evaluation items were recorded as remarks. The results are shown in Tables 2 to 5.

[0115] <Evaluation of sourness suppression effect> 1: The sourness felt on the tongue is equivalent to that of the control group. 2: The sourness felt on the tongue is slightly suppressed compared to the control group, and the sourness feels slightly mellower. 3: The sourness felt on the tongue is suppressed compared to the control group, and the sourness feels mellower. 4: The sourness felt on the tongue is significantly suppressed compared to the control group, and the sourness feels very mellow.

[0116] <Evaluation of acetic acid odor suppression effect> 1: Acetic acid odor is equivalent to that of the control group, not preferable 2: Acetic acid odor is slightly suppressed compared to the control group, somewhat preferable 3: Acetic acid odor is suppressed compared to the control group, preferable 4: Acetic acid odor is significantly suppressed compared to the control group, very preferable

[0117] <Evaluation of the effect of suppressing deterioration odor> 1: The deterioration odor was equivalent to that of the control group, undesirable 2: The deterioration odor was slightly suppressed compared to the control group, somewhat preferable 3: The deterioration odor was suppressed compared to the control group, preferable 4: The deterioration odor was significantly suppressed compared to the control group, very preferable

[0118]

[0119]

[0120]

[0121]

[0122] Tables 2 to 5 show that isochlorogenic acid and xanthohumol D suppress the sourness felt on the tongue, making the sourness mellow. It was also found that the deterioration odor of food compositions can be suppressed. Regarding Test Examples 13 to 17, samples were prepared by adding isochlorogenic acid (isochlorogenic acid A (CAS No. 2450-53-5), purity 98% or higher, manufactured by ChemFaces) instead of Samples 1 to 10, and the deterioration odor was similarly evaluated. Similar results were obtained (note that because the reagents used in the experiment were not intended for food additives, sourness was not evaluated). It was also found that xanthohumol D suppresses the acetic acid odor. Regarding Test Examples 20 and 21, similar results were obtained even when Sample 11 was used instead of xanthohumol D (CAS No. 274675-25-1, purity 99% or higher, manufactured by MedChemExpress). Furthermore, it was found that the stagnant odor of a food composition can be suppressed by adjusting the ratio of the protein content to the isochlorogenic acid content, or the ratio of the protein content to the xanthohumol D content. It was also found that for food compositions rich in lipids, such as yogurt, the stagnant odor can be significantly suppressed by adding xanthohumol D.

[0123] <Test 2: Investigation of Various Food Compositions> In Test 1, the effects of isochlorogenic acid or xanthohumol D on suppressing sourness, deterioration odor, and acetic acid odor were confirmed. Among these, it was confirmed that, depending on the sample used, an astringent taste was felt and throat irritation was suppressed. Therefore, next, food compositions such as beverages, seasonings, and yogurt were prepared using Samples 1 to 12, and the sourness and deterioration odor were evaluated in the same manner as in Test 1, while the characteristics perceived for each sample were investigated.

[0124] Specifically, test products were prepared by appropriately blending Samples 1 to 12, apple cider vinegar (acetic acid content: 6.7 w / w%), black vinegar (acetic acid content: 6.1 w / w%), rice vinegar (acetic acid content: 4.5 w / w%), apple juice (5-fold concentrated), blueberry juice (6.5-fold concentrated), lemon juice (6-fold concentrated), pomegranate juice (5-fold concentrated), red grape juice (5-fold concentrated), yuzu juice (6-fold concentrated), sugar, sucralose, citric acid, malic acid, fermented milk, lemon flavoring, yogurt flavoring, salt, soy sauce, kelp stock, ground sesame, soy milk, salad oil, yogurt (lactic acid content: 0.7 w / w%, lipid content: 3.0 w / w%), brewed vinegar (acetic acid content: 15 w / w%), and water to obtain the compositions shown in Tables 6 to 9 (Reference Examples 9 to 12, Test Examples 35 to 68). Control test samples were also prepared by adding brewed vinegar (acetic acid content 15 w / w%) or water instead of samples 1 to 12 so that the composition was the same as that of each test sample, except that samples 1 to 12 were not used (i.e., the reference examples have the same composition as the control test samples). It was confirmed in advance that the control test samples did not contain isochlorogenic acid and / or xanthohumol D.

[0125] Each test product was evaluated for its sourness suppression effect and deterioration odor suppression effect in the same manner as in Test 1. The results are shown in Tables 6 to 9.

[0126]

[0127]

[0128]

[0129]

[0130] Tables 6 to 9 show that isochlorogenic acid and xanthohumol D suppress the sourness felt on the tongue in various food compositions, mellowing the sourness. It was also found that isochlorogenic acid and xanthohumol D suppress stale odors. Furthermore, in test plots to which sugar or fruit juice was added, stale odors were significantly suppressed. (Note: Test plots that received a rating of 4 for the stale odor suppression effect were those in which the ratio of isochlorogenic acid content (ppm by mass) to protein content (ppm by mass) was 0.01 or more, or the ratio of xanthohumol D content (ppb by mass) to protein content (ppm by mass) was 0.01 or more, or those containing xanthohumol D and a lipid-containing ingredient such as dairy products or sesame seeds.) Furthermore, in all of Test Examples 47 to 55 and 64 to 68, the acetic acid odor was suppressed, as was the sourness. It was also found that when herbs were extracted with a solvent containing acetic acid, astringent taste was suppressed. Furthermore, it was found that extraction of chamomile, rosemary, and laurel (especially laurel) with a solvent containing acetic acid resulted in a throat irritation suppression effect. Similar results were obtained when the acidity was adjusted using citric acid instead of brewed vinegar (acetic acid content 15 w / w%) and the same test was performed. Furthermore, when Test Example 66 was blended with cooked rice (white rice cooked at a 1.4-fold water addition ratio) at a blending amount of 1.0 w / w% (so that the acidity of the cooked rice was 0.033 w / w%), cooked rice with a suppressed acetic acid odor was obtained. From the above, it was shown that the food composition of the present invention can be suitably used as a beverage, seasoning (especially a seasoning vinegar for cooked rice), yogurt, and cooked rice, and can also be suitably used as an acidity suppressant containing isochlorogenic acid and / or xanthohumol D.

[0131] <Test 3: Comparison of Peak Area Ratios> Test 2 showed that the astringent taste was suppressed more when herbs were extracted with a solvent containing acetic acid (a solvent with an acidity of 0.2 w / w% or more) than when they were extracted with water. Therefore, samples 1 and 6 were measured using the following analytical method X', and samples 11 and 12 were measured using the above analytical method X, to search for the components that contribute to the suppression of the astringent taste.

[0132] Analysis method X': Liquid chromatography mass spectrometry Separation conditions Column: Waters ACQUITY UPLC BEH C18 2.1 x 50 mm 1.7 µm Column Column temperature: 40°C Injection volume: 5 µL Flow rate: 0.4 mL / min Mobile phase: Solution A (0.1 v / v% formic acid in water) and Solution B (0.1 v / v% formic acid in acetonitrile) Mobile phase gradient conditions (ratio of mobile phase A to mobile phase B) 0-1.0 min 95% A: 5% B 1.5 min 90% A: 10% B 4.5 min 70% A: 30% B 5.5 min 60% A: 40% B 7.0 min 50% A: 50% B 9.5 min 30% A: 70% B 9.5-12.5 min 100% B MS conditions: ion source temperature 200°C Ionization method: ESI (ionization voltage 5.0 eV) MS scan: m / z 50-1,500 Each sample was analyzed for H+ adduct ions in positive mode, and the component peaks in each sample were identified based on the quantitative ion (isochlorogenic acid quantitative ion m / z 517.9001±0.02), and the peak areas were calculated. The results are shown in Tables 10 and 11.

[0133]

[0134]

[0135] Tables 10 and 11 show that the astringent taste may be suppressed when the ratio of the peak area of ​​cohumulone and / or gallic acid to the peak area of ​​xanthohumol D is equal to or less than a predetermined value when measured by analytical method X. Furthermore, the astringent taste may be suppressed when the ratio of the peak area of ​​component Z to the peak area of ​​isochlorogenic acid is equal to or less than a predetermined value when measured by analytical method X'. Note that component Z was a component having a peak at m / z 603.17097±0.02 eluted near a retention time of 3.2 min when measured by analytical method X'.

[0136] Experiment 4: Extraction Efficiency of Components Depending on the Solvent Experiment 3 suggested that the characteristics of the resulting herb extract differ depending on the extraction solvent. Therefore, in this experiment, hop extracts were prepared using multiple solvents and the characteristics of the different solvents were examined. Specifically, brewed vinegar (acidity 15 w / w%), citric acid, ethanol, glacial acetic acid, and water were appropriately mixed to prepare solvents according to the composition shown in Table 12. Commercially available hops were added to these solvents (20 g of solvent per 1 g of hops). The mixture was then incubated at 30°C for 0.5 hours (30 minutes), after which the hops were removed to obtain hop extract samples 13-16. Xanthohumol D was extracted using a benchtop mixer (ZZ-1010; Tokyo Rikakikai Co., Ltd.) while stirring at a rotation speed of 150 rpm. The xanthohumol D content of the resulting samples was measured to examine the extraction efficiency depending on the solvent. Additionally, food compositions of Test Examples 70 to 73 were prepared by appropriately blending any of Samples 13 to 16, brewed vinegar (acidity 15 w / w%), glacial acetic acid, and water to obtain the composition shown in Table 13. Additionally, samples with the same composition as Samples 13 to 16 except that hops were not extracted were prepared, and these were appropriately blended to prepare control test products corresponding to Test Examples 70 to 73, and the sourness and acetic acid odor were evaluated in the same manner as in Test 1. The results are shown in Table 13.

[0137]

[0138]

[0139] Table 12 shows that the use of a solvent containing ethanol increases the extraction efficiency of xanthohumol D. Furthermore, Table 13 shows that the astringent taste of hops is suppressed by extracting hops with a solvent containing an organic acid.

Claims

1. A food composition that satisfies the following requirements (a) and (b): (a) an acidity of 0.02 w / w% or more, and (b) the following requirements (i) and / or (ii); (i) a ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) of 0.5 or more, and / or (ii) a ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) of 0.00001 or more.

2. The food composition according to claim 1, in which the ratio of isochlorogenic acid content (mass ppm) to acidity (w / w %) is 50,000 or less.

3. A food composition described in claim 1 or 2, in which the ratio of xanthohumol D content (mass ppb) to acidity (w / w %) is 1,000 or less.

4. A food composition according to any one of claims 1 to 3, having an isochlorogenic acid content of 3 to 70,000 ppm by mass.

5. A food composition according to any one of claims 1 to 4, having a xanthohumol D content of 0.0001 to 10,000 ppb by mass.

6. A food composition according to any one of claims 1 to 5, having an acidity of 20 w / w% or less.

7. A food composition according to any one of claims 1 to 6, having a pH of 4.6 or less at 20°C and 1 atmospheric pressure.

8. A food composition according to any one of claims 1 to 7, containing at least one organic acid selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid.

9. A food composition according to any one of claims 1 to 8, which satisfies at least one of the following requirements (c) to (e) selected from the group consisting of: requirement (c): the ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more; requirement (d): the ratio of the lactic acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more; and requirement (e): the ratio of the citric acid content (w / w%) to the acidity (w / w%) in the food composition is 0.1 or more.

10. A food composition according to any one of claims 1 to 9, which contains an extract of a herb.

11. The food composition according to any one of claims 1 to 10, wherein the herb is at least one selected from the group consisting of hops, rosemary, chamomile, chrysanthemum, mugwort, and bay leaf.

12. A food composition described in any one of claims 1 to 11, wherein the ratio of the peak area of ​​cohumulone to the peak area of ​​xanthohumol D when the food composition is measured by liquid chromatography mass spectrometry (analysis method X) is 17 or less.

13. A food composition according to any one of claims 1 to 12, wherein the ratio of the peak area of ​​gallic acid to the peak area of ​​xanthohumol D when the food composition is measured by liquid chromatography mass spectrometry (analysis method X) is 24 or less.

14. A food composition according to any one of claims 1 to 13, wherein when the food composition is measured by liquid chromatography mass spectrometry (analysis method X), the ratio of the sum of the peak area of ​​cohumulone and gallic acid to the peak area of ​​xanthohumol D is 42 or less.

15. A food composition according to any one of claims 1 to 14, in which the ratio of the peak area of ​​component Z having a peak of m / z 603.17097 ± 0.02 eluted at approximately a retention time of 3.2 min when the food composition is measured by liquid chromatography mass spectrometry (analysis method X') to the peak area of ​​isochlorogenic acid when the food composition is measured by liquid chromatography mass spectrometry (analysis method X') is 10 or less.

16. A food composition according to any one of claims 1 to 15, which contains fruit juice.

17. A food composition according to any one of claims 1 to 16, which contains brewed vinegar.

18. A method for producing a food composition, comprising adding isochlorogenic acid and / or xanthohumol D so as to satisfy the following requirement (b) in a food composition having an acidity of 0.02 w / w% or more: (b) the following requirement (i) and / or (ii); (i) the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, and / or (ii) the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more.

19. A method for producing a food composition, comprising the steps of (A) to (C): (A) preparing a solvent having an acidity of 0.2 w / w% or more; (B) adding at least one herb containing isochlorogenic acid and / or xanthohumol D to the solvent obtained in step (A); and (C) controlling the mixture of the solvent and plant at a temperature above 0°C and below 70°C for 0.5 to 72 hours starting from the time when step (B) is performed, and then removing the herb.

20. The method according to claim 19, wherein the ratio of the acetic acid content (w / w%) to the acidity (w / w%) in the solvent is 0.1 or more.

21. The method according to claim 19 or 20, further comprising the next step (D): (D) adding the composition obtained in step (C) to prepare a food composition.

22. The method according to claim 19 or 20, which is a method for producing a food composition according to any one of claims 1 to 17.

23. A method for making the acidity of a food composition moderately and / or mildly acidic by preparing the food composition so as to satisfy the following requirements (a) and (b): (a) an acidity of 0.02 w / w% or more, and (b) the following requirements (i) and / or (ii); (i) a ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) of 0.5 or more, and / or (ii) a ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) of 0.00001 or more.

24. An acidity suppressant containing isochlorogenic acid and / or xanthohumol D, used in a food composition having an acidity of 0.02 w / w% or more, so as to satisfy the following requirement (b): (b) the following requirement (i) and / or (ii); (i) the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more, and / or (ii) the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more.

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