Food that meets prescribed nutritional standard

Abstract

To provide a food that includes cheese and / or imitation cheese and sauce, meets a prescribed nutritional standard, and has excellent sensory quality.SOLUTION: A food includes cheese and / or imitation cheese and sauce, and meets a predetermined nutritional standard as the whole. In the food, the cheese and / or imitation cheese includes 10% by mass or less (including 0% by mass) of a total amount of magnesium included in the food, and / or the sauce includes 40% by mass or more of magnesium, and the cheese and / or imitation cheese includes 5% by mass or less (including 0% by mass) of a total amount of calcium included in the food, and / or the sauce includes 60% by mass or more of calcium.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to food products that meet certain nutritional criteria. [Background technology]

[0002] In recent years, extending "healthy life expectancy," the length of time one can spend their daily life without being restricted for health reasons, has become an important issue in controlling medical expenses and enjoying a fulfilling retirement.

[0003] For example, the Dietary Guidelines for Americans (DGA) and Dietary Guidelines for Americans (DRI) set out standards for the amounts of energy and nutrients that are desirable to consume in order to maintain and improve the health of the nation. For example, Patent Document 1 discloses that health conditions can be improved by continuously consuming a diet that meets the prescribed nutritional standards. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO2022 / 071479 publication Summary of the Invention [Problem to be solved by the invention]

[0005] In order to continue to eat a diet that meets a certain nutritional standard, it is desirable to eat foods that are habitually consumed and have excellent sensory properties. However, some nutrients have strong unpleasant tastes and are likely to have a negative effect on sensory properties if the nutrients are to meet the lower limit of the standard.

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and an objective of the present invention is to provide a food product comprising cheese and / or imitation cheese, and sauce, which satisfies predetermined nutritional standards and has excellent sensory appeal. [Means for solving the problem]

[0007] The present inventors have found that by shifting the location of magnesium and calcium (and preferably choline as well) in a food product containing cheese and / or imitation cheese and sauce to the sauce rather than the cheese, it is possible to satisfy a predetermined nutritional standard and mitigate adverse effects on sensory sensation, and have completed the present invention. More specifically, the present invention provides the following.

[0008] (1) A food product containing cheese and / or imitation cheese and sauce, which as a whole satisfies the prescribed nutritional standards: Magnesium is contained in cheese and / or imitation cheese at 10% by mass or less (including 0% by mass) of the total amount contained in the food, and / or is contained in sauce at 40% by mass or more, A food product, wherein calcium is contained in cheese and / or imitation cheese in an amount of 5% by mass or less (including 0% by mass) of the total amount of calcium contained in said food product, and / or 60% by mass or more of calcium is contained in a sauce.

[0009] (2) The food according to (1), wherein the potassium is contained in cheese and / or imitation cheese in an amount of 0.3 mass% or more of the total amount contained in said food.

[0010] (3) A food according to (1) or (2), wherein choline is contained in cheese and / or imitation cheese at 5% by mass or less (including 0% by mass) of the total amount of choline contained in said food, and / or 40% by mass or more of the total amount of choline is contained in sauce.

[0011] (4) The food product further includes imitation chicken; The food according to (3), wherein 30% by mass or more of the total amount of choline contained in said food is contained in imitation chicken.

[0012] (5) A food product containing cheese and / or imitation cheese and sauce, which as a whole satisfies the prescribed nutritional standards: Foods in which magnesium and calcium as food additives are not added to cheese and / or imitation cheese and / or are added to sauces.

[0013] (6) The food according to (5), in which potassium is incorporated as a food additive into the cheese and / or imitation cheese.

[0014] (7) The food according to (5) or (6), in which choline as a food additive or yeast is not blended into the cheese and / or imitation cheese.

[0015] (8) The food product further includes imitation chicken; The food according to (7), wherein choline as a food additive or yeast is blended into the imitation chicken.

[0016] (9) The food according to any one of (1) to (8), wherein the total amount of sodium contained in the food is 0.5% by mass or less in terms of salt equivalent. Effect of the Invention

[0017] According to the present invention, there is provided a food product comprising cheese and / or imitation cheese and sauce, which satisfies predetermined nutritional standards and has excellent organoleptic properties. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] Hereinafter, an embodiment of the present invention will be described, but the present invention is not limited thereto. The contents disclosed in WO2021 / 193658 and WO2022 / 071479 are incorporated herein by reference.

[0019] A food product according to one embodiment includes cheese and / or imitation cheese (specifically, refers to cheese, imitation cheese, or a combination thereof, hereinafter also referred to as "cheese, etc.") and a sauce, and as a whole meets a predetermined nutritional standard.

[0020] The predetermined nutritional standard is not particularly limited, but may be, for example, the Dietary Guidelines for Americans (DGA), the Dietary Guidelines for Americans (DRI), a part or all of the Japanese Dietary Reference Intakes, or a combination of these with each other or with other standards. At least the standards for magnesium and calcium may be met, and preferably the standards for choline, potassium, and sodium may also be met. Choline may or may not be contained in the food. More preferably, one or more of the following may be met: energy content, energy ratio, protein, lipid, saturated fatty acid, unsaturated fatty acid (e.g., n-3 fatty acid, n-6 fatty acid), carbohydrate (including dietary fiber), dietary fiber, added sugar, sodium, phosphorus, iron, zinc, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, vitamin C, chloride, cholesterol, chromium, copper, manganese, molybdenum, selenium, iodine, biotin, and pantothenic acid. It is preferable that the standard for each nutrient meets at least one of the nutritional standards such as the DGA, DRI, and the Japanese Dietary Reference Intakes. The reference contents of the DGA, DRI, and Japanese Dietary Reference Intakes are incorporated herein by reference.

[0021] Although not particularly limited, specific examples of the amount of each component to be ingested per day are shown in Table 1. Note that the amounts shown in Table 1 are each disclosed independently. Although not particularly limited, the amount of each component in the food may be 1 / 5 to 1 / 1 times, specifically 1 / 3 to 1 / 2 times, the amount shown in Table 1.

[0022] [Table 1]

[0023] (food) The food may be pizza, lasagna, pasta, doria, etc., from the viewpoint of habitual intake. The following requirements may be satisfied by either or both of the cheese, etc. and the sauce. In addition, the food is usually stored in a refrigerator or freezer, but is not limited thereto.

[0024] (Cheese, etc.) Cheese may refer to natural cheese and processed cheese as defined in the Order on the Compositional Standards of Milk and Milk Products, etc. Imitation cheese may be a cheese-like product in which at least a portion of the fat is non-dairy fat and the solids are derived at least in part from acid or rennet casein or caseinates. These products may optionally contain some skim milk solids and some milk fat.

[0025] When choline is contained in the food, it is preferable that the choline contained in cheese, etc. is 5% by mass or less (including 0% by mass) of the total amount contained in the food, and more preferably, the choline may be 3% by mass or less, or 1% by mass or less of the total amount. Alternatively, when choline is contained in the food, it is preferable that choline is not blended into cheese or the like as a food additive or yeast.

[0026] Magnesium is preferably contained in cheese and the like in an amount of 10% by mass or less (including 0% by mass) of the total amount contained in the food, and more preferably 5% by mass or less, or 3% by mass or less of the total amount. Alternatively, it is preferable that magnesium is not added as a food additive to cheese, etc.

[0027] Calcium is preferably contained in cheese and the like in an amount of 5% by mass or less (including 0% by mass) of the total amount contained in the food, and more preferably 3% by mass or less, or 1% by mass or less of the total amount. Alternatively, it is preferable that calcium is not added as a food additive to cheese, etc.

[0028] The potassium content of cheese and the like is preferably 0.3% by mass or more of the total amount of the food, more preferably 0.5% by mass or more or 1.0% by mass or more of the total amount. The upper limit is not particularly limited, but may be 20% by mass or less or 10% by mass or less of the total amount. Alternatively, it is preferable that potassium is added as a food additive to cheese or the like.

[0029] (sauce) The sauce is not particularly limited, and examples of the sauce that are preferred include tomato sauce, bechamel sauce, and gochujang sauce.

[0030] When choline is contained in the food, it is preferable that the choline contained in the sauce accounts for 40% by mass or more of the total amount contained in the food, and more preferably, the choline may be 50% by mass or more, or 60% by mass or more of the total amount. Alternatively, when choline is contained in the food, it is preferred that the choline is incorporated into the sauce as a food additive or yeast. It should be noted that, as in the example of pizza described below, if the required amount of choline can be blended into parts other than the cheese, sauce, etc. (for example, meat substitutes), the requirements of this paragraph do not have to be met.

[0031] The amount of magnesium contained in the sauce is preferably 40% by mass or more of the total amount contained in the food, and more preferably 50% by mass or more, or 60% by mass or more of the total amount. Alternatively, it is preferred that magnesium be added as a food additive to the sauce.

[0032] The calcium content of the sauce is preferably 60% by mass or more of the total amount contained in the food, and more preferably 70% by mass or more, or 80% by mass or more of the total amount. Alternatively, it is preferable that calcium is blended into the sauce as a food additive.

[0033] Potassium as a food additive may or may not be included in the sauce.

[0034] (Other materials) Food products according to embodiments may or may not include a grain-based (e.g., wheat, rice, and flours thereof) base (e.g., noodles, crusts, grains), meat or meat substitutes (e.g., chicken or imitation chicken), various toppings (e.g., oregano, sage, parsley), various spices (e.g., black pepper, bell pepper, powdered nutmeg, powdered oregano, powdered sage, powdered bay leaf, chili powder, ginger), seasonings (e.g., citric acid), and flavorings.

[0035] Of these, grain-based base materials (particularly crusts) and meat substitutes (particularly imitation chicken) are preferred for containing choline when included in the foods, as these tend to mask the adverse effects of choline on organoleptic properties. In particular, it is preferable that alternative meat (especially imitation chicken) contains choline in an amount of 30% by mass or more of the total amount contained in the food, and more preferably 40% by mass or more, or 50% by mass or more of the total amount. Alternatively, when choline is contained in the food, it is preferable that choline as a food additive or yeast is blended into meat substitute (especially imitation chicken). Note that meat substitute is a molded meat-like food material that contains a plant (e.g., soybean)-derived protein as a main component (not particularly limited, for example, 10% by mass or more, specifically 25% by mass or more). Meat substitute may contain a binder (e.g., egg white, starch, thickening polysaccharide), etc.

[0036] (material) Food products according to embodiments can be produced using any ingredients. May include vegetables such as garlic, onion, and mushrooms (eg mushrooms, porcini).

[0037] (Manufacturing method) The product according to the embodiment can be manufactured according to a conventional method. EXAMPLES

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0039] (pasta) Pasta was prepared by placing noodles, tomato sauce, imitation cheese, and various toppings in a container in this order, and then rapidly frozen so that the product temperature was −20° C. or lower. Although the product was frozen in this example, it may be a chilled food. The pasta contains the ingredients and nutrients as shown in Table 2. All of these pastas meet the specified nutritional standards disclosed in WO2021 / 193658 and WO2022 / 071479. Here, by adjusting the amount of choline, magnesium, calcium, and potassium added as food additives or yeast (including no addition) to each of the sauce and imitation cheese, pasta containing choline, magnesium, calcium, and potassium in the distribution shown in Table 3 was created. In Example 1, choline, magnesium, calcium, and potassium were not added to the imitation cheese as food additives or yeast.

[0040] [Table 2]

[0041] [Table 3] (The values ​​in the table are the mass percentages of each nutrient relative to the total amount of each nutrient contained in the pasta.)

[0042] After thawing and heating each pasta in a microwave oven, a sensory evaluation was conducted by five panelists. The results are as follows: Example 1: There was no yeasty smell, and the food had a natural milky white appearance, like cheese, and the overall appearance of the food was good. There was no unpleasant taste (harshness or bitterness) in the food as a whole. The food as a whole also had a good texture. Example 2: When the amount of choline in imitation cheese exceeded 5%, the food as a whole had a powdery impression and a noticeable yeasty smell. In addition, the imitation cheese had a dull color (not a natural milky white), which made the food as a whole look unattractive. Example 3: The buffering effect of magnesium makes cheese and other foods nearly neutral, so the lack of cheese-like flavor is noticeable throughout the food. Also, the nearly neutral pH makes the food taste flat and dull. Magnesium neutralizes the sourness of tomatoes, so the food has a noticeable unpleasant taste (harshness, bitterness) throughout the food. Example 4: When the amount of Ca in imitation cheese increased, the food as a whole became noticeably rougher. In addition, the texture and feel of the imitation cheese was noticeably worse.

[0043] In addition, when 1200 mg of salt (approximately 0.6% by mass of pasta) was sprinkled onto the pasta of each example and then a sensory evaluation was performed, the saltiness was pronounced, and all of Examples 1 to 4 had excellent sensory results. It can be said that the effect of the present invention is unique to the case where the nutritional standard for sodium is satisfied.

[0044] (Lasagna) The noodles and bolognese sauce were mixed and placed in a container, and spinach, bechamel sauce, imitation cheese, and various toppings were placed on top in this order to create lasagna, which was then frozen. The lasagna contains the ingredients and nutrients as shown in Table 4. All of these lasagnas meet the specified nutritional standards disclosed in WO2021 / 193658 and WO2022 / 071479. Here, by adjusting the amount of choline, magnesium, calcium, and potassium added as food additives or yeast (including no addition) to each of the sauce and imitation cheese, lasagnas containing choline, magnesium, calcium, and potassium in the distribution shown in Table 5 were created. In Example 1, choline, magnesium, calcium, and potassium were not added to the imitation cheese as food additives or yeast.

[0045] [Table 4]

[0046] [Table 5] (The values ​​in the table are the mass percentages of each nutrient in the lasagna relative to the total amount.)

[0047] After thawing and heating each lasagna in a microwave oven, a sensory evaluation was conducted by five panelists. The results are shown below. Lasagna was basically evaluated in the same way as pasta. However, since pasta is mixed before eating, whereas lasagna is eaten as is, the powdered cheese is more noticeable than in pasta. Example 1: There was no yeasty smell, and the food had a natural milky white appearance, like cheese, and the overall appearance of the food was good. There was no unpleasant taste (harshness or bitterness) in the food as a whole. The food as a whole also had a good texture. Example 2: Imitation cheese was placed on top of a white sauce, so as the amount of choline was increased, the food as a whole became more dull in color. Example 3: The buffering effect of magnesium makes cheese and other foods nearly neutral, so the lack of cheese-like flavor is noticeable throughout the food. Also, the nearly neutral pH makes the food taste flat and dull. Magnesium neutralizes the sourness of tomatoes, so the food has a noticeable unpleasant taste (harshness, bitterness) throughout the food. Example 4: When the amount of Ca in imitation cheese increased, the food as a whole became noticeably rougher. In addition, the texture and feel of the imitation cheese was noticeably worse.

[0048] In addition, when 1200 mg of salt (approximately 0.6% by mass of the lasagna) was sprinkled on each lasagna and then subjected to a sensory evaluation, the saltiness was pronounced, and all of Examples 1 to 4 had excellent sensory results. The effect of the present invention is unique to the case where the nutritional standard for sodium is satisfied.

[0049] (pizza) A pizza was prepared by placing tomato sauce, imitation cheese, sliced ​​red onion, sliced ​​red paprika, spinach, imitation chicken, and gochujang sauce on the crust in this order, and then freezing. The pizza contains the ingredients and nutrients as shown in Table 6. All of these pizzas meet the specified nutritional standards disclosed in WO2021 / 193658 and WO2022 / 071479. Here, by adjusting the amount of choline, magnesium, calcium, and potassium added as food additives or yeast (including no addition) to each of the sauce and imitation cheese, pizzas containing choline, magnesium, calcium, and potassium in the distribution shown in Table 7 were created. In Example 1, choline, magnesium, calcium, and potassium were not added to the imitation cheese as food additives or yeast.

[0050] [Table 6]

[0051] [Table 7] (The values ​​in the table are the mass percentages of each nutrient relative to the total amount of each nutrient contained in the pizza.)

[0052] After thawing and heating each pizza in an oven, a sensory evaluation was conducted by a panel of five people. The results are as follows: Example 1: There is no yeasty smell and the overall appearance of the food is pleasant. There is no unpleasant taste (astringency or bitterness) in the food as a whole. The food as a whole also has a pleasant texture. Example 2: Unlike pasta or lasagna, pizza is baked, so the yeasty smell was more likely to be present (it was perceived as stronger) as a food item. Example 3: The buffering effect of magnesium makes cheese and other foods nearly neutral, so the lack of cheese-like flavor in the food as a whole was noticeable. Also, the nearly neutral pH makes the food as a whole taste dull and flat. However, unlike pasta and lasagna, pizza has a sweet taste as a whole in addition to the sourness of the tomatoes, so the food as a whole had fewer unpleasant flavors (harshness, bitterness) compared to the former two products. Example 4: When the amount of Ca in imitation cheese increased, the food as a whole became noticeably rougher. In addition, the texture and feel of the imitation cheese was noticeably worse.

[0053] In addition, when 1200 mg of salt (approximately 0.6% by mass of the pizza) was sprinkled on each pizza and then subjected to a sensory evaluation, the saltiness was pronounced, and all of Examples 1 to 4 had excellent sensory results. The effect of the present invention is unique to the case where the nutritional standard for sodium is satisfied.

Claims

1. A food product comprising cheese and / or imitation cheese and sauce, and which satisfies a predetermined nutritional standard as a whole, Magnesium is contained in cheese and / or imitation cheese at 10% by mass or less (including 0% by mass) of the total amount contained in the food, and / or is contained in sauce at 40% by mass or more, A food product, wherein calcium is contained in cheese and / or imitation cheese in an amount of 5% by mass or less (including 0% by mass) of the total amount of calcium contained in said food product, and / or 60% by mass or more of calcium is contained in a sauce.

2. 2. The food product according to claim 1, wherein the potassium contained in the cheese and / or imitation cheese is 0.3% by mass or more of the total amount contained in the food product.

3. The food product according to claim 1 , wherein choline is contained in cheese and / or imitation cheese at 5% by mass or less (including 0% by mass) of the total amount of choline contained in the food product, and / or 40% by mass or more of the total amount of choline contained in the sauce.

4. The food product further comprises imitation chicken; The food according to claim 3, wherein the imitation chicken contains 30% by mass or more of the total choline contained in said food.

5. A food product comprising cheese and / or imitation cheese and sauce, and which satisfies a predetermined nutritional standard as a whole, Foods in which magnesium and calcium as food additives are not incorporated into cheese and / or imitation cheese and / or are incorporated into sauces.

6. 6. The food according to claim 5, wherein potassium is incorporated as a food additive into the cheese and / or imitation cheese.

7. 6. The food product according to claim 5, wherein choline as a food additive or yeast is not blended into the cheese and / or imitation cheese.

8. The food product further comprises imitation chicken; 8. The food according to claim 7, wherein choline as a food additive or yeast is blended into the imitation chicken.

9. The food according to any one of claims 1 to 8, wherein the total amount of sodium contained in the food is 0.5% by mass or less in terms of salt equivalent.

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