Methods of using nutrient cells, functional food modifiers and foods

Abstract

This invention provides a method for manufacturing various foods that improve at least one of the following functionalities: water retention, shear strength, and satiety, while maintaining or substantially not reducing protein content. This invention relates to a method of using nutrient cells, which involves adding at least one of Bacillus subtilis and Bacillus natto nutrient cells to food to improve at least one of the following functionalities: water retention, shear strength, and satiety. For example, nutrient cells are added in such a way that the protein proportion from the nutrient cells is at least 1% by mass of the total protein, thereby improving the water retention and other functionalities of the food.

Description

Technical Field

[0001] This invention relates to a method of using nutrient cells, a food functional regulator, and a food product. Background Technology

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

[0003] There are reports in the industry regarding the use of Bacillus natto or Bacillus subtilis cells as seasonings or functional foods. For example, there are reports on skin-improving foods containing Bacillus natto and dead lactic acid bacteria cells or their processed forms (Patent Document 1). Furthermore, there are reports on vitamin foods containing Bacillus subtilis cultures (Patent Document 2). Moreover, there are reports on functional foods containing Bacillus natto (Patent Documents 3 and 7-12). In addition, there are reports on various foods, such as noodles containing Bacillus natto (Patent Documents 4 and 5). Furthermore, there are reports on seasonings containing Bacillus natto (Patent Documents 6 and 13).

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: International Publication No. 2018 / 155660

[0007] Patent Document 2: Japanese Patent Application Publication No. 2001-136959

[0008] Patent Document 3: Japanese Patent Application Publication No. 3-139261

[0009] Patent Document 4: Japanese Utility Model Application Publication No. 54-082077

[0010] Patent Document 5: Japanese Patent Application Publication No. 2023-134950

[0011] Patent Document 6: Japanese Patent No. 6019528

[0012] Patent Document 7: Japanese Patent Application Publication No. 2020-80856

[0013] Patent Document 8: Japanese Patent No. 7248878

[0014] Patent Document 9: Japanese Patent Application Publication No. 2021-098681

[0015] Patent Document 10: Japanese Patent Application Publication No. 2021-126102

[0016] Patent Document 11: Japanese Patent Application Publication No. 2022-111073

[0017] Patent Document 12: Japanese Patent Application Publication No. 2022-158771

[0018] Patent Document 13: Japanese Patent Application Publication No. 2023-130274 Summary of the Invention

[0019] The problem that the invention aims to solve is:

[0020] As mentioned above, it is known that Bacillus natto or Bacillus subtilis cells are used in seasonings or functional health foods. However, it was previously unknown that techniques could be used to improve the physical properties of food, such as shelf life, chewability, swallowability, and satiety resistance, using these cells.

[0021] The physical properties of food are important factors influencing sensory perception and determining the characteristics of food. Examples of food properties include: taste, aroma, viscosity, viscoelasticity, shear strength, water absorption, water retention, heat retention, and digestibility. Many food additives are known to improve these properties. For example, carbohydrates such as pectin, xanthan gum, and carboxymethyl cellulose are known to be used as thickeners and stabilizers to increase food viscosity. Furthermore, trehalose, which has quality-preserving effects, is known to protect food from drying or freezing. However, these additives are not the main components of food; the primary component is carbohydrates. Therefore, the formulation of these additives results in a relative decrease in the protein content of the food.

[0022] The present invention was made in view of the problems existing in the prior art, and its object is to provide a method for manufacturing various foods that improve at least one of the following functionalities: water retention, shear strength and hunger resistance, while maintaining or substantially not reducing the protein content.

[0023] Furthermore, the objective of this invention is to provide a food functional modifier that can manufacture various foods that improve at least one of the following functionalities: water retention, shear strength, and hunger resistance, while maintaining or substantially not reducing the protein content.

[0024] Furthermore, the objective of this invention is to provide various food products that improve at least one of the following functionalities: water retention, shear strength, and hunger resistance, while maintaining or substantially not reducing the protein content.

[0025] Technical means to solve the problem

[0026] That is, according to the present invention, a method of using the nutrient cells as shown below is provided:

[0027] (1) A method of using a nutrient cell, wherein at least one of Bacillus subtilis and Bacillus natto is added to the food to enhance at least one of the following functional properties of the food: water retention, shear strength and hunger resistance.

[0028] (2) The method of using the nutrient cells as described in (1) above, wherein the nutrient cells are nutrient cells of Bacillus natto.

[0029] (3) The method of using the nutrient cells as described in (2) above, wherein the Bacillus natto is selected from at least one of the group consisting of strain FMT0007 (NITE BP-03549), its equivalent strains and their derivatives.

[0030] (4) The method of using the nutrient cells as described in any one of (1) to (3) above, wherein the nutrient cells are added in such a way that the proportion of protein from the nutrient cells is at least 1% by mass of the total protein, thereby improving the water retention of the food.

[0031] (5) The method of using the nutrient cells as described in any one of (1) to (3) above, wherein the nutrient cells are added in such a way that the proportion of protein from the nutrient cells is at least 20% by mass of the total protein, thereby improving the shearability of the food.

[0032] (6) The method of using the nutrient cells as described in any one of (1) to (3) above, wherein the nutrient cells are added in such a way that the content of dried microbial cells of the nutrient cells per meal is 5g or more, thereby improving the hunger resistance of the food.

[0033] Furthermore, according to the present invention, a food functional modifier as shown below is provided.

[0034] (7) A food functional regulator containing at least one of Bacillus subtilis and Bacillus natto, and is added to the food to enhance at least one of the following functionalities: water retention, shear strength and hunger resistance.

[0035] (8) The food functional regulator as described in (7) above, wherein the nutrient cells are nutrient cells of Bacillus natto.

[0036] (9) The food functional regulator as described in (8) above, wherein the Bacillus natto is selected from at least one of the group consisting of strain FMT0007 (NITE BP-03549), its equivalent strains and their derivatives.

[0037] Furthermore, according to the present invention, various food products are provided as shown below.

[0038] (10) A food containing at least one of Bacillus subtilis and Bacillus natto as a vegetative cell, and having at least one of the following functionalities—water retention, shear strength and hunger resistance—improved.

[0039] (11) The food as described in (10) above, wherein the nutrient cells are nutrient cells of Bacillus natto.

[0040] (12) The food as described in (11) above, wherein the Bacillus natto is selected from at least one of the group consisting of strain FMT0007 (NITEBP-03549), its equivalent strains and their derivatives.

[0041] (13) The food as described in any one of (10) to (12) above, wherein the nutrients are derived from the nutrient cells.

[0042] The protein ratio is based on a total protein content of 1% or more by mass, which improves water retention.

[0043] (14) The food as described in any one of (10) to (12) above, wherein the proportion of protein from the nutrient cells is 20% by mass or more of total protein and the shearability is improved.

[0044] (15) The food as described in any one of (10) to (12) above, wherein the dried microbial content of the nutrient cells in each meal is more than 5g, and the hunger resistance is improved.

[0045] Beneficial effects compared to existing technologies

[0046] According to the present invention, a method for using at least one of the vegetative cells of Bacillus subtilis and Bacillus natto is provided, which can produce various foods that improve at least one of the following functionalities: water retention, shear strength and hunger resistance while maintaining or substantially not reducing the protein content.

[0047] Furthermore, according to the present invention, a food functional modifier can be provided, which can manufacture various foods that improve at least one of the following functionalities: water retention, shear strength, and hunger resistance while maintaining or substantially not reducing the protein content.

[0048] Furthermore, according to the present invention, various food products can be provided that improve at least one of the following functionalities: water retention, shear strength, and hunger resistance while maintaining protein content or substantially without reducing protein content. Attached Figure Description

[0049] Figure 1This is a graph showing the results of differential caloric-thermal gravimetric analysis of the food (bread) in Example 1.

[0050] Figure 2 This is a graph showing the results of differential caloric-thermal gravimetric analysis of the food (bread) in Comparative Example 1.

[0051] Figure 3 The graph shows the tensile test force measurement results of the food [meatballs] of Examples 5-9 and Comparative Example 3.

[0052] Figure 4 The graph shows the results of the breaking point determination of the food [meatballs] of Examples 5-9 and Comparative Example 3. Detailed Implementation

[0053] How to use nutrient cells:

[0054] The following describes embodiments of the present invention, but the present invention is not limited to these embodiments. One embodiment of the present invention is a method of using nutrient cells, which involves adding at least one of Bacillus subtilis and Bacillus natto to food, to enhance the functionality of the food.

[0055] The method of using nutrient cells in this embodiment (hereinafter also simply referred to as the "method of use" or "method") includes, for example, a step of adding at least one type of nutrient cell, Bacillus subtilis or Bacillus natto, to a food or food ingredient. That is, this step is preferably a step of adding the nutrient cells to a food or food ingredient to manufacture various foods, such as processed foods. By adding nutrient cells such as Bacillus natto, the functionality of the food can be improved. Examples of improved functionality include water retention, shear strength, and hunger resistance. Therefore, by the method of use in this embodiment, a food with improved water retention, shear strength, and hunger resistance can be manufactured.

[0056] Nutrient cells

[0057] Bacillus subtilis or Bacillus natto (hereinafter collectively referred to as "Bacillus natto, etc.") are so-called spore-forming bacteria that can form spores when nutrients are depleted. In this embodiment, vegetative cells of Bacillus subtilis or Bacillus natto are used. "Vegetative cells" refers to cells in a non-spore state. When using vegetative cells of such spore-forming bacteria, unlike the use of existing food additives such as thickeners, stabilizers, or quality-preserving agents that are mainly composed of carbohydrates, the protein content of the resulting food will not be relatively reduced. Therefore, by using the method of this embodiment, various foods with enhanced functionality can be manufactured while maintaining the protein content, or without substantially reducing the protein content.

[0058] As for Bacillus subtilis, commercially available Bacillus subtilis or its derivatives can be used. Similarly, as for Bacillus subtilis var. natto, commercially available Bacillus subtilis, strains isolated from natto, or derivatives of these strains can be used. Commercially available Bacillus subtilis can be those used as raw materials for natto production. Specific examples of commercially available Bacillus subtilis include those marketed under the trade name "Pure Cultured Natto Bacteria" (manufactured by Miyagino Natto Manufacturing Co., Ltd.).

[0059] As the vegetative cells, vegetative cells of Bacillus natto are preferred. Furthermore, as the Bacillus natto, at least one strain selected from the group consisting of strain FMT0007 (NITE BP-03549), its essentially identical strains, and their derivatives is preferred. Strain FMT0007 is a strain lacking spore-forming ability and inhibits the production of the characteristic odor component of Bacillus natto or polyglutamic acid, which is the main sticky component. Therefore, by using Bacillus natto strains such as FMT0007, foods that suppress the characteristic stickiness or odor of Bacillus natto can be produced, and the original texture or flavor is less likely to be damaged. Furthermore, since the stickiness or characteristic odor is less likely to transfer to other foods, it is easy to use even for food manufacturing equipment or manufacturers who dislike contamination, exhibiting excellent versatility.

[0060] Bacillus natto strain FMT0007 was registered on October 26, 2021, at the Patent Microbiology Depository Center of the Technical Benchmarking Agency for Product Evaluation (Postal Code: 292-0818, Address: Room 122, 2-5-8 Kamisamaashi, Kisarazu City, Chiba Prefecture, Japan), and assigned the registration number NITE BP-03549. Strain FMT0007 can be obtained, for example, from the depository where this strain is registered.

[0061] The term "substantially identical strain to FMT0007" refers to a strain whose 16S rRNA gene sequence has, preferably, at least 99.86%, more preferably at least 99.93%, and especially preferably at least 100% similarity to the 16S rRNA gene sequence of FMT0007, and which lacks the ability to form spores. A substantially identical strain to FMT0007 can be a strain that shows a growth rate equal to or greater than that of FMT0007 (e.g., at least 95%, 97%, or 99%) on antibiotic medium 3 agar plates (Becton, Dickinson and Company, catalog number BD22432).

[0062] "Derivative strains" refer to variant strains produced using strains such as FMT0007 as the parent plant. Examples of derivative strains include strains obtained through breeding from the parent plant or strains naturally produced from the parent plant. Examples of breeding methods include modifications using genetic engineering or modifications based on mutation treatment.

[0063] For nutrient cells such as Bacillus natto, those with high water absorption are preferred. Specifically, water is added to the dried nutrient cells to make them swell, and the mass of the recovered cells, such as by centrifugation, is preferably 300% or more, based on the mass of the dried nutrient cells.

[0064] Nutrient cells such as Bacillus natto can be obtained, for example, by culturing Bacillus natto in a culture medium. Bacillus natto can be cultured in solid or liquid media. Preferably, it is cultured in a liquid medium. The composition of the culture medium is sufficient to allow the growth of Bacillus natto. For example, a culture medium containing appropriate components such as carbon sources, nitrogen sources, phosphate sources, sulfur sources, and various other organic or inorganic components can be used.

[0065] The forms (properties of bacterial aggregates) of Bacillus natto and the like added to food can include: powder, tablets, lozenges, pastes, and suspensions. The dried bacterial powder obtained by drying Bacillus natto and the like can also be added to food or food ingredients. Furthermore, it can be added to food or food ingredients in the form of compositions or preparations containing vegetative cells of Bacillus natto and the like, as well as various components other than vegetative cells [functional modifiers described later].

[0066] food

[0067] There are no particular restrictions on the types of food, which also include condiments and beverages. Furthermore, food can be liquid or solid. Examples of organisms that ingest food include: primates such as humans; rodents such as mice; pets such as dogs and cats; livestock such as cattle, pigs, and sheep; and poultry such as chickens. In other words, food includes not only food for humans but also food for animals (bait or feed, etc.).

[0068] Specific examples of food products include: noodles such as udon, soba, yakisoba, somen, ramen, and pasta; stuffed noodles such as dumplings, shumai, and wontons; rice dishes such as rice balls, pilaf, fried rice, mixed rice, congee, porridge, and ochazuke; bread such as toast, fried sweet bread, and hamburgers; processed grain products such as oatmeal, cereal, croquettes, baked vegetables, takoyaki, and mixed vegetables; processed meat products such as ham, sausages, hamburger patties, fried chicken, fried pork cutlets, and croquettes; and vegetable salads. Salads such as processed salads and potato salads; dairy products such as yogurt; snacks such as crepes, crepes, pancakes, cakes, tarts, cookies, donuts, dumplings, rice crackers, potato snacks, corn snacks, wheat snacks, jelly, pudding, mousse, Bavarian cream, ice cream, candy, chewing gum, and tablet snacks; condiments such as soy sauce, miso, sauces, dressings, salad dressing, ketchup, clear soup, jam, and furikake; beverages such as milk, dairy products, soft drinks, alcoholic beverages, and soups; etc.

[0069] "Refrigerated beverages" refer to non-alcoholic beverages (beverages with an alcohol concentration of less than 1%) other than milk and dairy products. Examples of refrigerated beverages include: water, fruit juice, vegetable juice, tea (black tea, etc.), coffee beverages (coffee, etc.), carbonated beverages, sports drinks, and jelly-like beverages. Examples of soups include: lentil soup, tom yum soup, egg drop soup, wakame seaweed soup, shark fin soup, Chinese soup, French consommé, curry-flavored soup, clear soup, miso soup, and thick soup.

[0070] By using nutrient cells such as Bacillus subtilis to enhance the water retention of food, foods with improved chewability or ease of swallowing and further improved shelf life can be produced. The degree of water retention of food can be judged by the increase in the evaporation temperature of free water or bound water in the food. In this embodiment, the increase in the peak evaporation temperature of free water in the food, measured and calculated by differential thermal-thermal analysis (TG-DTA), is preferably 2.9°C or higher, and the increase in the peak evaporation temperature of bound water in the food is preferably 6.1°C or higher. Specific examples of foods that can improve water retention include the aforementioned noodles, filled pasta, rice products, bread, processed grain products, processed meat products, salads, dairy products, and snacks.

[0071] When improving the water retention of food, it is preferable to add nutrient cells to the food at a rate of 1% or more by mass based on the total protein content, and more preferably at a rate of 20% or more by mass, and especially preferably at a rate of 50% or more by mass. There is no particular upper limit to the percentage of protein from nutrient cells used to improve water retention; it can be 100% by mass.

[0072] When improving the water retention of food, it is preferable to add nutrient cells to the food in a manner that the content of dried microbial cells, calculated based on total solids, reaches 5% or more by mass, and even more preferably 7.5% or more by mass, with a particular preference for 10% or more by mass. There is no particular upper limit to the amount of nutrient cells added when improving water retention, as long as it is below 50% by mass.

[0073] By using nutrient cells such as Bacillus subtilis to enhance the shear (fracture) properties of food, foods with improved chewability or ease of swallowing can be produced. The degree of shear property of food can be judged by the fracture point when the food, shaped into a predetermined shape, breaks. In the food of this embodiment, the fracture point of a 1 cm thick sample piece, measured and calculated using a fracture testing machine with a small threaded flat fixture, is preferably 24.68 cm or less. Specific examples of foods that can improve shear property include the aforementioned noodle and rice products.

[0074] When improving the shearability of food, it is preferable to add nutrient cells to the food at a protein content of 20% or more by mass based on the total protein, and more preferably at 50% or more by mass, and especially preferably at 75% or more by mass. There is no particular upper limit to the protein content from nutrient cells when improving shearability; it can be 100% by mass.

[0075] When improving the shear properties of food, it is preferable to add nutrient cells to the food in a manner that the content of dried microbial cells, calculated based on total solids, reaches 5% or more by mass, and more preferably 7.5% or more by mass. There is no particular upper limit to the amount of nutrient cells added when improving shear properties, as long as it is below 50% by mass.

[0076] Furthermore, by enhancing satiety, a food for suppressing overeating can be produced that increases the satisfaction derived from eating. In addition, as mentioned above, due to its high water retention capacity, it is easy to increase the water retention rate (moisture content), and even with increased water retention, the satisfaction is still high, thus also having a swelling effect. The degree of satiety of the food can be judged by the extended time from when a subject consumes the food until they feel the need to eat again. The extended time from when a subject consumes the food of this embodiment until they feel the need to eat again is preferably 108 minutes or more. All of the above-mentioned foods can be listed as specific examples of foods that can enhance satiety.

[0077] To enhance satiety, it is preferable to add nutrient cells to food at a rate of 5 g or more (based on the equivalent of dried microbial cells) per meal, preferably 7.5 g or more, and especially preferably 10 g or more. There is no specific upper limit to the amount of nutrient cells added to enhance satiety, as long as it is below 50 g.

[0078] Functional regulators of food

[0079] Another embodiment of the present invention is a food functional regulator containing at least one of Bacillus subtilis and Bacillus natto, which is added to food for use. This regulator is a composition or formulation suitable for the aforementioned method of using the nutrient cells. Furthermore, as described above, the enhanced functionality is at least one of water retention, shear strength, and satiety. That is, by using the food functional regulator of this embodiment, a food product with enhanced water retention, shear strength, and satiety can be manufactured.

[0080] Functional regulators may contain, for example, the aforementioned Bacillus natto vegetative cells, and various other components besides the vegetative cells (except for natto itself). Examples of components other than the vegetative cells include those that are the same as or similar to the raw materials of the food to be manufactured. Specifically, examples include: rice flour used as a raw material for pancakes or meatballs; flour or starch used as a raw material for noodles; milk and dairy products; eggs; etc.

[0081] The content of vegetative cells such as Bacillus natto in the functional regulator is preferably 5% by mass or more, more preferably 7.5% by mass or more, and especially preferably 10% by mass or more, based on the total mass of the functional regulator. There is no particular upper limit to the content of vegetative cells in the functional regulator, as long as it is approximately 99% by mass or less.

[0082] food

[0083] Another embodiment of the present invention is a food containing at least one of the vegetative cells of Bacillus subtilis and Bacillus natto (excluding natto). Moreover, as described above, the enhanced functionality is at least one of water retention, shear strength, and satiety.

[0084] The food product of this embodiment can be manufactured, for example, by the method of using the above-described nutrient cells. Furthermore, when manufacturing the food product using this method, the above-described food functional modifiers are preferably used.

[0085] Example

[0086] The present invention will now be described in detail based on specific embodiments, but the present invention is not limited to these embodiments.

[0087] Preparation of Bacillus subtilis vegetative cells

[0088] Cultivation, Powdering

[0089] Thaw 50 μL of the cryopreserved solution of Bacillus natto strain FMT0007 (NITE BP-03549) and spread it onto agar medium (agar concentration: 2% by mass). Incubate at 37°C for 6–8 hours. Take an inoculation loop from the agar medium and inoculate it into four 500 mL volumetric flasks containing 50 mL of pre-seed liquid medium. Then, incubate at 150 rpm and 28°C for 15 hours to obtain the pre-seed culture. Inoculate approximately 200 mL (1% by volume) of the pre-seed culture containing 1.5% by mass glucose into a 30 L volumetric fermenter containing 20 L of seed liquid medium and incubate at 42°C for approximately 7 hours until the turbidity (660 nm) becomes above 5.0 to obtain the pre-culture. Inoculate 9 L (3% by volume) of the pre-culture into a 500 L volumetric fermenter containing 300 L of main culture medium containing 2.5% by mass glucose. After culturing at 32°C for 16 hours, 6 kg of 50% glucose solution was added, the temperature was raised to 42°C, and culturing for 3 hours. Furthermore, the stirring speed was cascaded to maintain a dissolved oxygen concentration in the culture medium of at least 0.8 ppm.

[0090] After sterilizing the culture medium by heating it at above 80°C for 10 minutes, the concentrated bacterial solution (17–30 L) was recovered using a continuous centrifuge. The recovered concentrated bacterial solution was diluted with tap water to approximately 3.3 times, and then concentrated again using a continuous centrifuge to recover the concentrated bacterial solution. The process of dilution with tap water and concentration using a continuous centrifuge was repeated twice to wash and recover the nutrient cell blocks of Bacillus natto. The nutrient cell blocks of Bacillus natto, which were frozen at -25°C, were freeze-dried and then processed into powder to obtain Bacillus natto nutrient cell powder.

[0091] Nutritional composition analysis

[0092] The nutritional composition of the obtained Bacillus natto vegetative cell powder was analyzed at the Japan Food Analysis Center. The results showed that per 100 g of vegetative cell powder, there was 381 kcal of energy, 73.8 g of protein, 5.0 g of lipids, 10.2 g of carbohydrates, and 0.8 g of salt equivalent. For brewer's yeast (trade name "Domestic Brewer's Yeast Powder," manufactured by Nippon Garlic), used as a food ingredient, per 100 g, there was 324 kcal of energy, 49.3 g of protein, 4.6 g of lipids, 37.6 g of carbohydrates, and 1.2 g of salt equivalent (all values ​​shown on the packaging). Furthermore, for soybean flour (trade name "Daizu Labo Soybean Flour," manufactured by Marukome), per 100 g, there was 440 kcal of energy, 41.6 g of protein, 16.5 g of lipids, 33.0 g of carbohydrates, and 0.0 g of salt equivalent (all values ​​shown on the packaging). Based on the above results, it was confirmed that the nutrient cell powder of Bacillus natto has the characteristics of high protein and low carbohydrate.

[0093] Determination of water absorption rate

[0094] The water absorption rates of the obtained Bacillus natto vegetative cell powder and commercially available flour (trade name "high-gluten flour", manufactured by Nippon Co., Ltd.) were determined. The water absorption rate was determined using the atmospheric pressure drying method (Hidehiro Miyamura, Yoko Takenaka, and Tetsuo Takenaka, "Modification of soybean residue caused by Bacillus natto fermentation", Journal of the Japan Society for Food Preservation Science, 24, 37-44, 1998). Approximately 1 g of Bacillus natto vegetative cell powder and flour were weighed separately to determine the sample mass before water absorption. The sample was placed in a weighed 15 mL volumetric centrifuge tube, 5 mL of distilled water was added and thoroughly mixed, and the mixture was allowed to stand at room temperature (25°C) for 20 minutes. The mixture was centrifuged at 10,000 rpm for 15 minutes, and the supernatant was discarded. The sample was then inverted on a paper towel for 10 minutes and weighed. The mass of the centrifuge tube and the sample mass before water absorption were subtracted to obtain the sample mass after water absorption. The water absorption rate was then calculated using the following formula (A).

[0095] Water absorption rate (%) = [(mass of sample after water absorption - mass of sample before water absorption) / mass of sample before water absorption] × 100…(A)

[0096] The water absorption rate of Bacillus natto nutrient cell powder was 347.6%, while that of commercially available flour was 74.3%. Based on these results, it is confirmed that the water absorption rate of Bacillus natto nutrient cell powder is higher than that of flour.

[0097] Food manufacturing

[0098] Example 1: Bread

[0099] The "protein ratio" below refers to the amount of protein (g) in 1g of the ingredient. Place 2g of sugar (trade name "Mama Brand Granulated Sugar," manufactured by Mitsui Sugar Co., Ltd., protein ratio 0) and 0.2g of salt (trade name "Setomoto Salt," manufactured by Ajinomoto Co., Ltd., protein ratio 0) in a metal bowl, add 13g of distilled water at 30-40°C, and mix until dissolved. Add the mixture obtained by dry mixing of 0.2g of dry yeast (trade name "Super Camellia Dry Yeast," manufactured by Nisshin Flour Co., Ltd., protein ratio 0.43), 11.2g of flour (trade name "High-gluten Flour," manufactured by NIPPN Co., Ltd., protein ratio 0.13), and 2.8g of Bacillus natto nutrient cell powder (protein ratio 0.738), and knead until combined with the dough. Add 1.4 g of room temperature (25°C) butter (trade name "Snow Brand Hokkaido Unsalted Butter", manufactured by Snow Brand Milk Products Co., Ltd., protein ratio 0.005), and knead until the dough is incorporated with the oil. Shape the dough into a ball and place it in a container, cover with plastic wrap and ferment at 34°C for 30 minutes. Then cover with a damp cloth and let it rest at room temperature (25°C) for 15 minutes. Press the dough to remove the gas by hand, shape it into a ball, place it in a metal bowl, cover with a damp cloth and then with plastic wrap, and ferment at 38°C for 30 minutes. Place the expanded dough on baking paper and bake at 190°C for 15 minutes to obtain bread with a Bacillus natto solids content of 17.1% by mass and a protein content of 58.3% by mass derived from Bacillus natto vegetative cells in the total protein (Example 1). Cool the obtained bread on a wire rack. The "protein content of Bacillus natto vegetative cells in the total protein" is calculated according to the following formula (B).

[0100] P=(P1 / P2)×100···(B)

[0101] P: The percentage (by mass) of protein derived from Bacillus natto vegetative cells in the total protein.

[0102] P1: Amount of protein (g) derived from Bacillus natto vegetative cells

[0103] P2: Total protein content (g)

[0104] Furthermore, in the above formula (B), “P1” and “P2” are calculated according to the following formulas (B1) and (B2), respectively.

[0105] P1=W1×0.738···(B1)

[0106] P2 = W2 × R ··· (B2)

[0107] W1: Amount of vegetative cells of Bacillus natto (g)

[0108] W2: Total mass of food ingredients (g)

[0109] R: Total protein percentage of food ingredients

[0110] In addition, except that 14 g of flour was used instead of Bacillus natto vegetative cell powder, a control bread (Comparative Example 1) without Bacillus natto vegetative cells was obtained in the same manner as described above.

[0111] Dough was cut from the center of both the obtained bread (Example 1) and the control bread (Comparative Example 1), and placed in a container for differential thermal calorimetry (DTC). Using a DTC apparatus (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), DTC analysis was performed at a final temperature of 150°C and a heating rate of 5°C / min, measuring the peak evaporation temperatures of free water and bound water. A graph showing the DTC analysis results of the food (bread) from Example 1 is attached. Figure 1 Furthermore, a graph showing the differential calorific value (DCF) analysis results of the food (bread) from Comparative Example 1 is provided. Figure 2 .

[0112] like Figure 1 and 2 As shown, the peak evaporation temperature of free water in the bread (Example 1) was 31.5°C, and the peak evaporation temperature of bound water was 56.5°C. On the other hand, the peak evaporation temperature of free water in the control bread (Comparative Example 1) was 28.6°C, and the peak evaporation temperature of bound water was 50.4°C. That is, by adding Bacillus natto vegetative cells, the peak evaporation temperature of free water increased by 2.9°C, and the peak evaporation temperature of bound water increased by 6.1°C. Therefore, it can be seen that by adding Bacillus natto vegetative cells, the water retention of the obtained food [bread] is improved.

[0113] Examples 2-4: Fish Ball Soup

[0114] Place 170 g of mackerel fillets (from Shonaihama, protein ratio 0.206), 15 mL of tap water (protein ratio 0), 4.5 g of chestnut flour (manufactured by CGC JAPAN), 5 mL of sesame oil (trade name "Sesame Oil", manufactured by Nisshin OilliO, protein ratio 0), 1 g of ginger (trade name "Seasoned Ginger Paste", manufactured by House Foods, protein ratio 0.0040), 0.2 g of salt (trade name "Setomoto Salt", manufactured by Ajinomoto, protein ratio 0), and 15 mL of soy sauce (trade name "Soy Sauce", manufactured by KIKKOMAN, protein ratio 0.0933) into a food processor (product name "MK-K81", manufactured by Panasonic). Use the blade to blend on low speed for 30 seconds to obtain a mixture. To 50 g of the obtained mixture, 0.5 g, 1.0 g, and 1.5 g of Bacillus natto nutrient cell powder (protein ratio 0.738) were added respectively and mixed thoroughly. Each mixture was shaped into two balls to obtain the formed products. In addition, a control group without the addition of Bacillus natto nutrient cell powder was prepared. The formed products were boiled in boiling water for 140 seconds and then cooled. Subsequently, they were frozen and stored for 24 hours, and then thawed at room temperature (25°C) for 5 hours to obtain poached fish balls with Bacillus natto nutrient cell content in solids of 3.75% by mass (Example 2), 7.5% by mass (Example 3), 11.25% by mass (Example 4), and 0% by mass (Comparative Example 2). The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the resulting poached fish balls were 4.4% by mass (Example 2), 7.5% by mass (Example 3), 11.3% by mass (Example 4), and 0% by mass (Comparative Example 2), respectively.

[0115] The obtained poached fish balls were pressed with a spoon to squeeze out the water. The results showed that the amount of water removed was 2.0 g for Comparative Example 2, 0.5 g for Example 2, 0.05 g for Example 3, and 0 g (no water removal) for Example 4. This indicates that by adding Bacillus natto nutrient cells, the water retention of the obtained food (poached fish balls) is improved, and water removal can be suppressed.

[0116] Examples 5-9: Meatballs

[0117] 60 g of Japanese glutinous rice flour (trade name "Shiratama-fumi," manufactured by Jishu Shoten Co., Ltd., protein ratio 0.063) was placed in a metal bowl. 60 g of tap water (protein ratio 0) was added gradually in small amounts, and the mixture was thoroughly mixed. The mixture was kneaded by hand until elastic, then shaped into balls to obtain control samples. Additionally, 1.2 g of Bacillus natto nutrient cell powder (protein ratio 0.738) was added to 58.8 g of Japanese glutinous rice flour, 3 g to 57 g, 4.5 g to 55.5 g, 6 g to 54 g, and 12 g to 48 g, respectively. All samples were shaped into balls in the same manner as above to obtain control samples. The obtained shaped material was placed in boiling water and cooked until it floated, resulting in balls with Bacillus natto vegetative cells containing 2% by mass (Example 5), 5% by mass (Example 6), 7.5% by mass (Example 7), 10% by mass (Example 8), 20% by mass (Example 9), and 0% by mass (Comparative Example 3) in the solids. The proportion of protein derived from Bacillus natto vegetative cells in the total protein of the obtained balls was 20% by mass (Example 5), 38% by mass (Example 6), 49% by mass (Example 7), 56% by mass (Example 8), 75% by mass (Example 9), and 0% by mass (Comparative Example 3), respectively.

[0118] Using a testing machine (product name "EZ-TEST EZ-S", manufactured by Shimadzu Corporation), the tensile test force and fracture point of the dango obtained in the following order were measured. The obtained dango were shaped into an oval shape with a length of 4.5 cm, a width of 1.5 cm, and a thickness of 1 cm to obtain a test piece. Plastic wrap was used to cover the top and bottom 1.5 cm of the test piece. The portion of the test piece covered with plastic wrap was clamped using a small threaded flat clamp (manufactured by Shimadzu Corporation), marking the initial state. The testing machine was set to "tension" and the direction of motion was set to "upward." A tensile test was performed on the test piece at a speed of 15 mm / min. The test was considered complete when the test force decreased. The fracture point was defined as the stroke at which the tensile test force reached its maximum. As a result, the tensile test forces of the dango in Comparative Example 3 and Examples 5-9 were 0.95 N, 1.13 N, 1.37 N, 1.49 N, 1.75 N, and 2.10 N, respectively. Furthermore, the breaking points of the meatballs in Comparative Examples 3 and Examples 5-9 were 29.30 cm, 29.56 cm, 24.68 cm, 22.30 cm, 20.22 cm, and 16.97 cm, respectively. The graphs showing the tensile test force determination results of the food products (meatballs) in Examples 5-9 and Comparative Example 3 are shown below. Figure 3Furthermore, the results of the breaking point measurement of the food (meatballs) of Examples 5-9 and Comparative Example 3 are illustrated in the figure below. Figure 4 .

[0119] Therefore, it can be seen that the addition of Bacillus natto vegetative cells improves the fracture (shear) properties of the obtained food (meatballs). Specifically, it can be seen that the meatballs of Example 6 (5% by mass) and Example 7 (7.5% by mass) exhibit improved fracture (shear) properties without changes in tensile test force. Furthermore, it can be seen that the fracture [shear] properties of the meatballs of Example 8 (10% by mass) and Example 9 (20% by mass) increase with increasing tensile test force.

[0120] Example 10: Curry Rice (1)

[0121] A food product (Example 10) was prepared by adding 10 g of Bacillus natto nutrient cell powder (protein ratio 0.738) to commercially available high-temperature sterilized curry (trade name "Pro Quality Beef Curry Medium Spicy", 170g, manufactured by House Foods, protein ratio 0.0229). In addition, the above-mentioned high-temperature sterilized curry without added Bacillus natto nutrient cell powder was prepared (Comparative Example 4), and a food product (Comparative Example 5) was prepared by adding 10 g of soy protein (trade name "Soy Protein", manufactured by Natural Health, protein ratio 0.905) to the above-mentioned high-temperature sterilized curry. Furthermore, for the food products (high-temperature sterilized curry) of Example 10 and Comparative Example 5, 40 g of tap water (protein ratio 0) was added and dissolved to adjust the viscosity to the same level as the commercially available high-temperature sterilized curry (Comparative Example 4). Packaged rice (trade name "Domestic Delicious Rice", 180 g per package, manufactured by CGC JAPAN, protein ratio 0.023) was covered with the prepared food (high-temperature sterilized curry), and three subjects (subject A: 20-year-old male, subject B: 17-year-old female, subject C: 52-year-old male) who were completely fasting ate it. The proportion of protein derived from Bacillus natto vegetative cells in the total protein of the resulting curry rice was 47.9% by mass (Example 10), 0% by mass (Comparative Example 4), and 0% by mass (Comparative Example 5), respectively.

[0122] When consuming the curry rice in Comparative Example 4, all subjects experienced lower feelings of fullness immediately after eating, and felt they could have an extra meal. On the other hand, when consuming the curry in Examples 10 and 5, all subjects experienced higher feelings of fullness immediately after eating, with a weaker sense of satiety, which disappeared within about 10 minutes.

[0123] Furthermore, Table 1 shows the time required to perceive hunger (eating demand) when consuming the food (curry rice) of Example 10 and Comparative Examples 4 and 5. As shown in Table 1, the average time required to perceive hunger (eating demand) was 225 minutes in Comparative Example 4, 317 minutes in Example 10, and 220 minutes in Comparative Example 5. This indicates that even with the addition of soy protein, the hunger resistance is not improved, but the hunger resistance of the obtained food (curry rice) is improved by adding Bacillus natto vegetative cells. Specifically, by adding Bacillus natto vegetative cells to curry in a high-temperature sterilizing pot, an average extension of 92 minutes of satiety time was observed.

[0124] Table 1

[0125]

[0126] Example 11: Round Buckwheat Noodles

[0127] 18 g of buckwheat flour (trade name "Buckwheat Flour", manufactured by Fuji Shokuryo, with a protein ratio of 0.120) and 2 g of Bacillus natto nutrient cell powder (protein ratio of 0.738) were placed in a ceramic container, and 40 g of boiling hot water was added and kneaded until gelatinized. Then, the mixture was transferred to plastic wrap and cooled and solidified in a freezer to obtain round buckwheat noodles with a Bacillus natto nutrient cell content of 10% by mass in the solids (Example 11). Alternatively, 2 g of soy protein (trade name "Soy Protein", manufactured by Natural Health, with a protein ratio of 0.905) was used instead of the Bacillus natto nutrient cell powder, and round buckwheat noodles containing soy protein were obtained in the same manner as above (Comparative Example 6). Furthermore, without using the Bacillus natto nutrient cell powder, the amount of buckwheat flour was set to 20 g, and round buckwheat noodles for control were obtained in the same manner as above [Comparative Example 7]. The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the resulting buckwheat balls were 34.1% by mass (Example 11), 0% by mass (Comparative Example 6), and 0% by mass (Comparative Example 7), respectively.

[0128] A portion of each of the obtained round buckwheat noodles was cut and placed in a container for differential thermal gravimetric analysis (DTM). Using a DTM apparatus (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), DTM analysis was performed at a final temperature of 150°C and a heating rate of 5°C / min, and the peak evaporation temperature was measured. The peak evaporation temperature of the round buckwheat noodles in Example 11 was 105.5°C. On the other hand, the peak evaporation temperature of the round buckwheat noodles in Comparative Example 7 was 99.6°C, and the peak evaporation temperature of the round buckwheat noodles in Comparative Example 6, which contained soy protein, was 74.0°C. That is, by adding Bacillus natto vegetative cells, the peak evaporation temperature increased by 5.9°C. Therefore, it can be seen that by adding Bacillus natto vegetative cells, the water retention of the obtained food [round buckwheat noodles] is improved.

[0129] Examples 12 and 13: Chocolate

[0130] 0.1 g of Bacillus natto nutrient cell powder (protein ratio 0.738) and 15 g of milk (trade name "Nongkyo Milk", manufactured by Snow Brand Milk Products Co., Ltd., protein ratio 0.0136) were placed in a ceramic container and heated to 50°C at 600 W in a microwave oven. 30 g of chocolate (trade name "CACAO QUALY70", manufactured by Fuji Oil Co., Ltd., protein ratio 0.081) was added and melted, then stirred until emulsified. Due to coagulation and difficulty in mixing, it was heated again at 600 W in a microwave oven for 20 seconds. 8 g was poured into a mold and cooled and solidified in a refrigerator to obtain chocolate with a Bacillus natto nutrient cell content of 0.33% by mass in the solids (Example 12). In addition, 2 g of Bacillus natto nutrient cell powder was added, and the mixture was finally solidified in a freezer. Otherwise, chocolate with a Bacillus natto nutrient cell content of 6.25% by mass in the solids was obtained in the same manner as above (Example 13). Furthermore, without using Bacillus natto vegetative cell powder, a control chocolate (Comparative Example 8) was obtained in the same manner as described above. The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the obtained chocolate were 1.5% by mass (Example 12), 30.9% by mass (Example 13), and 0% by mass (Comparative Example 8), respectively.

[0131] A portion of each obtained chocolate was cut and placed in a container for differential thermal gravimetric analysis (DTA). Using a DTA apparatus (product name "TG-DTA8122 / H", manufactured by Rigaku Corporation), DTA analysis was performed at a final temperature of 150°C and a heating rate of 5°C / min, and the peak evaporation temperature was measured. The peak evaporation temperatures of the chocolates in Examples 12 and 13 were 103.0°C and 131.6°C, respectively. On the other hand, the peak evaporation temperature of the chocolate in Comparative Example 8 was 97.2°C. That is, it can be seen that the peak evaporation temperature increased by adding Bacillus natto vegetative cells. In particular, the peak evaporation temperature of the chocolate in Example 13, which had a higher content of Bacillus natto vegetative cells, increased by 34.4°C. Therefore, it can be seen that the water retention of the obtained food (chocolate) is improved by adding Bacillus natto vegetative cells.

[0132] Example 14: Curry Rice (2)

[0133] A food product (Example 14) containing 5 g of Bacillus natto nutrient cell powder (protein ratio 0.738) was prepared by adding 170 g of commercially available high-temperature sterilized curry (trade name "Pro Quality Beef Curry Medium Spicy", manufactured by House Foods, protein ratio 0.0229). 20 g of tap water (protein ratio 0) was added and dissolved to adjust the consistency to the same as that of the commercially available high-temperature sterilized curry (Comparative Example 4). The prepared food product (high-temperature sterilized curry) was then placed on top of packaged rice (trade name "Domestic Delicious Rice", 180 g per package, manufactured by CGC JAPAN, protein ratio 0.023) to obtain curry rice containing 5 g of Bacillus natto nutrient cell powder. The protein derived from Bacillus natto nutrient cells accounted for 33.0% by mass of the total protein in the resulting curry rice. The food was consumed by subject C (52-year-old male) on a completely fasting stomach. The results showed that the time required to perceive hunger (eating need) was 280 minutes in Comparative Example 4, 388 minutes in Example 10, and 325 minutes in the food (curry rice) of Example 14. This indicates that the increase in hunger resistance caused by adding Bacillus natto vegetative cells depends on the quality of the added Bacillus natto vegetative cell powder. Specifically, adding 5 g of Bacillus natto vegetative cell powder to the curry in a high-temperature sterilizer resulted in a 45-minute extension of satiety time; adding 10 g of Bacillus natto vegetative cell powder resulted in a 108-minute extension of satiety time.

[0134] Example 15: Hot Milk

[0135] Milk (trade name "Unadjusted Milk", manufactured by Yotsuba Dairy Co., Ltd., protein ratio 0.035) was placed in an IH compatible pot and heated to 70°C using a heating plate. 180 g of the heated milk was placed in a cup, and 10 g of Bacillus natto nutrient cell powder (protein ratio 0.738) was added. The mixture was stirred thoroughly until homogeneous to obtain hot milk (Example 15). Alternatively, 10 g of soy protein (trade name "Soy Protein", manufactured by Natural Health Co., Ltd., protein ratio 0.905) was used instead of the Bacillus natto nutrient cell powder. Hot milk containing soy protein was obtained in the same manner as described above (Comparative Example 9). The proportion of protein derived from Bacillus natto nutrient cells in the total protein of the obtained hot milk was 53.9% by mass (Example 15) and 0% by mass (Comparative Example 9), respectively. Two subjects (Subject A: a 53-year-old male, Subject B: a 39-year-old female) who were fasting drank the obtained hot milk.

[0136] When drinking the hot milk of Example 15 and Comparative Example 9, the feeling of hunger was reduced immediately after drinking. Furthermore, Table 2 shows the time required to perceive hunger (eating need) when drinking the hot milk of Example 15 and Comparative Example 9. As shown in Table 2, the average time required to perceive hunger (eating need) was 60 minutes in Comparative Example 9 and 126 minutes in Example 15. This indicates that the addition of Bacillus natto vegetative cells improves the hunger resistance of the beverage. Specifically, by adding Bacillus natto vegetative cells to hot milk, an average extension of 66 minutes of satiety time was observed.

[0137] Table 2

[0138]

[0139] Example 16: White Sauce

[0140] 5 g of Bacillus natto nutrient cell powder and 100 g of milk (trade name "Nongkyo Milk", manufactured by Snow Brand Milk Products Co., Ltd., protein ratio 0.0136) were placed in a ceramic bowl and heated in a microwave oven at 600 W for 30 seconds. While heating, the mixture was stirred with a metal stirrer until dissolved. Additional heating was added every 10 seconds for a total of 2 minutes. When the mixture became viscous, 5 g of cheese was added to emulsify it. After cooling with plastic wrap in close contact with the surface, the mixture was transferred to plastic wrap and frozen to obtain a white sauce containing 50% by weight of Bacillus natto nutrient cells in the raw materials excluding milk (Example 16). Alternatively, 5 g of soy protein (trade name "Soy Protein", manufactured by Natural Health Co., Ltd., protein ratio 0.905) was used instead of the Bacillus natto nutrient cell powder, and a white sauce containing soy protein was obtained in the same manner as above (Comparative Example 10). Furthermore, 5 g of sifted high-gluten flour (trade name "Tajin Kitchen High-Gluten Flour", manufactured by Nisshin Welna, with a protein ratio of 0.126) was used instead of the Bacillus natto vegetative cell powder. Otherwise, a control white sauce (Comparative Example 11) was obtained in the same manner as described above. The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the obtained white sauce were 51.6% by mass (Example 16), 0% by mass (Comparative Example 10), and 0% by mass (Comparative Example 11), respectively.

[0141] The obtained white sauce was thawed after being placed in a refrigerator overnight. 10 g of the thawed sauce was transferred to a 15 mL Falcon tube. The mixture was centrifuged at 25°C and 9000 rpm for 5 minutes, and the mass of the separated water was measured. The results were: 1.1 g in Example 16, 3.21 g in Comparative Example 10, and 3.82 g in Comparative Example 11. This indicates that the addition of Bacillus natto vegetative cells improves the water retention of the obtained food (white sauce) and inhibits water loss.

[0142] Example 17: Pudding

[0143] Place 3 g of Bacillus natto nutrient cell powder and 100 g of milk (trade name "Nongkyo Milk", manufactured by Snow Brand Milk Products Co., Ltd., protein ratio 0.0136) in a glass bowl and microwave at 600 W for 30 seconds. Add 46 g of whole egg (trade name "Mixed Egg", manufactured by National Egg Commercial Cooperative Group, protein ratio 0.122) and 30 g of sugar (trade name "Spoon Sugar", manufactured by DM Mitsui Sugar Co., Ltd., protein ratio 0), and mix with a metal stirrer until dissolved. Strain the mixture and add 55 g at a time to pudding cups. Pour hot water (70°C) into a frying pan, line it with a cloth (trade name "Counter Cloth J-118", manufactured by Strix Design), arrange the pudding cups on the cloth, cover, and heat on a low heat (scale 2-3) for 25 minutes on an IH induction cooker (trade name "KIH-1402", manufactured by Koizumi Seiki Co., Ltd.). After cooling, freeze for up to 2 months. Thus, a pudding containing 3.8% by mass of Bacillus natto vegetative cells in raw materials other than milk was obtained (Example 17). Furthermore, a control pudding (Comparative Example 12) was obtained in the same manner as described above, except that Bacillus natto vegetative cell powder was not used. The proportions of protein derived from Bacillus natto vegetative cells in the total protein of the resulting pudding were 38.7% by mass (Example 17) and 0% by mass (Comparative Example 12), respectively.

[0144] The resulting pudding was thawed after being placed in a refrigerator overnight. The thawed pudding was then transferred to other containers, and the mass of separated water was measured. The results showed that in Example 17, the mass was 8.41 g, and in Comparative Example 12, it was 22.7 g. This demonstrates that by adding Bacillus natto vegetative cells, the water retention of the obtained food (pudding) is improved, and water loss is inhibited.

[0145] Industrial availability

[0146] The method of using the nutrient cells of the present invention can improve the functionality of food, such as water retention, shear strength and hunger resistance, and can thus be used as a method for manufacturing food with high preservation, anti-swallowing effect and high satisfaction.

Claims

1. A method of using a nutrient cell, wherein at least one of Bacillus subtilis and Bacillus natto is added to the aforementioned food to enhance at least one of the following functional properties of the food: water retention, shear strength, and hunger resistance.

2. The method of using the nutrient cells as described in claim 1, wherein, The vegetative cells are vegetative cells of Bacillus natto.

3. The method of using the nutrient cells as described in claim 2, wherein, The Bacillus natto is selected from at least one strain from the group consisting of strain FMT0007 (NITE BP-03549), substantially the same strain, and its derivatives.

4. The method of using the nutrient cells as described in any one of claims 1 to 3, wherein, The nutrient cells are added in such a way that the proportion of protein derived from the nutrient cells reaches more than 1% by mass of the total protein, thereby improving the water retention of the food.

5. The method of using the nutrient cells as described in any one of claims 1 to 3, wherein, The nutrient cells are added in such a way that the proportion of protein derived from the nutrient cells reaches 20% or more of the total protein, thereby improving the shearability of the food.

6. The method of using the nutrient cells as described in any one of claims 1 to 3, wherein, The nutrient cells are added in such a way that the content of dried microbial cells in each meal reaches more than 5 g, thereby improving the hunger resistance of the food.

7. A food functional modifier containing at least one vegetative cell of Bacillus subtilis and Bacillus natto, and added to the food for use in order to enhance at least one of the following functionalities: water retention, shear strength, and hunger resistance.

8. The food functional regulator as described in claim 7, wherein, The vegetative cells are vegetative cells of Bacillus natto.

9. The food functional regulator as described in claim 8, wherein, The Bacillus natto is selected from at least one strain from the group consisting of strain FMT0007 (NITE BP-03549), substantially the same strain, and its derivatives.

10. A food containing at least one vegetative cell of Bacillus subtilis and Bacillus natto, wherein at least one of the following functionalities—water retention, shear strength, and hunger resistance—is enhanced.

11. The food product as claimed in claim 10, wherein, The vegetative cells are vegetative cells of Bacillus natto.

12. The food product as claimed in claim 11, wherein, The Bacillus natto is selected from at least one strain from the group consisting of strain FMT0007 (NITEBP-03549), strains substantially the same as it, and their derivatives.

13. The food product according to any one of claims 10 to 12, wherein, Based on total protein, the nutrient cells contain more than 1% by mass, thus improving water retention.

14. The food product according to any one of claims 10 to 12, wherein, The proportion of proteins derived from the aforementioned trophic cells is based on a total protein content of 20% or more by mass, resulting in improved shearability.

15. The food product according to any one of claims 10 to 12, wherein, Each meal contains more than 5g of dried bacterial cells, which enhances the body's ability to withstand hunger.

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