Food composition

Abstract

To provide a technique for reducing undesirable sourness generated during long-term storage in a food composition containing acetic acid.SOLUTION: Provided is a food composition that fulfills the following requirements (i) and (ii): (i) the content of acetic acid is 2 mass% or more; (ii) the proportion of the content (mass ppm) of pyroglutamic acid to the content (mass%) of acetic acid is 70 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food composition. [Background technology]

[0002] Many health benefits have been reported for acetic acid. For example, Non-Patent Document 1 reports that a daily intake of acetic acid of 750 mg or more can reduce visceral fat. Therefore, a technology that allows acetic acid to be taken on a daily basis is required. On the other hand, since acetic acid has a unique sour taste and sour odor, technological developments to make acetic acid easier to take are being actively carried out. For example, Patent Document 1 discloses a technology of adding a yeast extract containing a specific amino acid to a food composition containing acetic acid in order to suppress the sour taste. In addition, Patent Document 2 discloses a technology of adding gentiooligosaccharide to a food composition containing acetic acid. However, the technology of adding amino acids or sugars to suppress the sour taste and sour odor of acetic acid is useful as a technology to suppress the sour taste and sour odor of acetic acid immediately after production, but it cannot suppress the generation of unpleasant sour taste that occurs during long-term storage, and rather there is a problem that the presence of sugars and amino acids promotes the generation of unpleasant sour taste. Therefore, those who intend to take such a food composition needed to make an effort to quickly use up the food composition. In addition, it is possible to reduce the acetic acid content of food compositions in order to suppress the unpleasant sourness that occurs during long-term storage, but this does not lead to an increase in the daily intake of acetic acid. Therefore, there is currently room for improvement in the technology for daily intake of acetic acid. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-200212 A [Patent Document 2] JP 2023-034809 A [Non-patent literature]

[0004] [Non-Patent Document 1] “Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects” (Bioscience, Biotechnology, and Biochemistry 73 (8) :1837-1843 2009 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a technology for suppressing the unpleasant sour taste that occurs in a food composition containing acetic acid during long-term storage. [Means for solving the problem]

[0006] After extensive research, the inventors discovered that in a food composition having an acetic acid content of 2% by mass or more, by adjusting the ratio of the pyroglutamic acid content to the acetic acid content, the unpleasant sour taste that occurs when a food composition containing acetic acid is stored for a long period of time can be suppressed, and thus completed the present invention. That is, the gist of the present invention relates, for example, to the following. [1] A food composition that satisfies the following requirements (i) and (ii): (i) The acetic acid content is 2% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less. [2] The food composition according to [1] above, wherein the content of pyroglutamic acid is 1000 ppm by mass or less. [3] The food composition according to [1] or [2] above, further satisfying the following requirement (iii). (iii) The ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is 180 or less. [4] The food composition according to any one of the above [1] to [3], further satisfying the following requirement (iv): (iv) The ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) is 600 or less. [5] The food composition according to any one of the above [1] to [4], further satisfying the following requirement (v): (v) The ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) is 300 or less. [6] The food composition according to any one of the above [1] to [5], further satisfying the following requirement (vi): (vi) The ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) is 30 or more. [7] The food composition according to any one of the above [1] to [6], further satisfying the following requirements (vii) and / or (viii): (vii) The acetoin content is 500 ppm by mass or less. (viii) The diacetyl content is 50 ppm by mass or less. [8] The food composition according to any one of the above items [1] to [7], further satisfying the following requirement (ix): (ix) The ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) is 10 or more. [9] The food composition according to any one of the above [1] to [8], further satisfying at least one selected from the group consisting of the following requirements (x), (xi), (xii), and (xiii): (x) The ratio of the free glutamic acid content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.03 or more. (xi) The ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more. (xii) The ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.01 or more. (xiii) The ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more.

[10] The food composition according to any one of the above [1] to [9], further satisfying the following requirement (xiv): (xiv) The ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) is 50 or less.

[11] The food composition according to any one of the above [1] to

[10] , further satisfying the following requirement (xv): (xv) The ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) is 30 or less.

[12] The food composition according to any one of the above [1] to

[11] , further satisfying the following requirement (xvi) and / or (xvii): (xvi) The ratio of the free phenylalanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.07 or less. (xvii) The ratio of the free proline content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.07 or less.

[13] The food composition according to any one of the above items [1] to

[12] , further satisfying at least one selected from the group consisting of the following requirements (xviii), (xix), (xx), and (xxi): (xviii) The ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xix) The ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xx) The ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more. (xxi) The ratio of the content of free histidine (in mass ppm) to the content of free phenylalanine (in mass ppm) is 0.5 or more

[14] The food composition according to any one of [1] to

[13] above, further satisfying at least one selected from the group consisting of the following requirements (xxii), (xxiii), (xxiv), and (xxv). (xxii) The ratio of the content of free glutamic acid (in mass ppm) to the content of free proline (in mass ppm) is 2 or more (xxiii) The ratio of the content of free alanine (in mass ppm) to the content of free proline (in mass ppm) is 1.5 or more (xxiv) The ratio of the content of free glycine (in mass ppm) to the content of free proline (in mass ppm) is 0.6 or more (xxv) The ratio of the content of free histidine (in mass ppm) to the content of free proline (in mass ppm) is 0.6 or more

[15] The food composition according to any one of [1] to

[14] above, wherein the content of soluble saccharides is 1% by mass or more.

[16] The food composition according to any one of [1] to

[15] above, containing brewed vinegar.

[17] The food composition according to any one of [1] to

[16] above, containing an extract of kelp.

[18] The food composition according to any one of [1] to

[17] above, containing an extract of fish.

[19] The food composition according to any one of [1] to

[18] above, containing an extract of shellfish.

[20] The food composition according to any one of [1] to

[19] above, containing an extract of livestock meat.

[21] The food composition according to any one of [1] to

[20] above, having a pH of less than 4.6.

[22] The food composition according to any one of the above [1] to

[21] , which is a food composition for storage at room temperature. 〔twenty three〕 A method for producing a food composition according to any one of the above items [1] to

[22] , comprising the steps of adjusting the acetic acid content to 2% by mass or more, and adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less. 〔twenty four〕 A method for producing a food composition comprising the steps of: (A), (B), and (C). (A) preparing a solution X having an acetic acid content of 5% by mass or more; (B) diluting the solution X so that the content of acetic acid in the food composition is 2% by mass or more; (C) A step of adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less. 〔twenty five〕 The method for producing the food composition described in

[24] further comprises the following step (D). (D) A step of adjusting the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 180 or less.

[26] The method for producing a food composition according to

[24] or

[25] , further comprising the following step (E): (E) A step of adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 600 or less.

[27] The method for producing a food composition according to any one of the above

[24] to

[26] , further comprising the following step (F). (F) A step of adjusting the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 30 or more.

[28] The method for producing a food composition according to any one of the above

[24] to

[27] , further comprising the following step (G). (G) adjusting the ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) to be 10 or more;

[29] The method for producing a food composition according to any one of the above items

[24] to

[28] , further comprising at least one selected from the group consisting of the following steps (H), (I), (J), and (K). (H) adjusting the ratio of the content (ppm by mass) of free glutamic acid to the total content (ppm by mass) of free amino acids to be 0.03 or more; (I) adjusting the ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more; (J) adjusting the ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.01 or more; (K) adjusting the ratio of the free histidine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more;

[30] The method for producing a food composition according to any one of the above

[24] to

[29] , further comprising the following steps (L) and / or (M): (L) adjusting the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less; (M) A step of adjusting the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less.

[31] The method for producing a food composition according to any one of the above

[24] to

[30] , further comprising the following step (N). (N) Filling the food composition into a container

[32] The method for producing a food composition according to any one of the above

[24] to

[31] , further comprising the following step (O). (O) Sterilizing the food composition

[33] The food composition according to any one of the above [1] to

[22] , which is contained in a cooked food composition to increase daily acetic acid intake.

[34] A method for suppressing sourness in a food composition used for applications in which 666 mg or more of acetic acid is ingested per day, comprising adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less.

[35] The food composition according to any one of the above items [1] to

[22] , which is a seasoning.

[36] A method for producing a cooked food composition, comprising adding the food composition according to any one of the above items [1] to

[22] .

[37] A food composition having an acetic acid content of 5% by mass or more and a ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less.

[38] Solution X, in which the acetic acid content is 5% by mass or more and the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

[39] A method for producing a liquid seasoning by diluting solution X, in which the acetic acid content is 5% by mass or more and the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less, so that the acetic acid content is 2% by mass or more.

[40] A liquid seasoning produced by diluting solution X, which has an acetic acid content of 5% by mass or more and a ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less, so that the acetic acid content is 2% by mass or more. Effect of the Invention

[0007] According to the present invention, it is possible to suppress the unpleasant sour taste that occurs when a food composition containing acetic acid is stored for a long period of time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be embodied in any form without departing from the spirit of the present invention.

[0009] In this specification, 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.

[0010] In this specification, when multiple upper limits and / or multiple lower limits are indicated for the specification of a numerical range, even if not specifically stated, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly described, and furthermore, it is assumed that all numerical ranges obtained by combining any upper limit value among the upper limits and any lower limit value among the lower limits are directly described. In addition, in this specification, a numerical range connected with "~" means a numerical range including the numbers before and after "~" as the lower limit and upper limit value. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit value and upper limit value can be selected and connected with "~".

[0011] In addition, in the present specification, in an embodiment in which the content of a component disclosed in the present specification or the ratio of the content of two or more components is expressed as a numerical range, when the component is a component that exists in D-, L-, or DL-form and is contained in the food composition as a DL-form (for example, when DL-malic acid (CAS number 6915-15-7) is contained as malic acid), the DL-form component can be in an embodiment in which the D-form and the L-form are present in equal amounts (for example, DL-malic acid can be in an embodiment in which L-malic acid and D-malic acid are present in equal amounts). Furthermore, in an embodiment in which the component disclosed in the present specification is either a D-form, an L-form, or a DL-form, a method of analysis using a known method for analyzing chiral compounds (for example, a chiral stationary phase method, a chiral mobile phase method, or a diastereomeric derivatization method, etc.) may be adopted.

[0012] In the present invention, the values ​​expressed by the terms "mass %", "mass ppm", and "mass ppb" represent values ​​in "wet mass equivalent". "Wet mass equivalent" represents the content ratio of the target component in a sample, calculated using the wet mass including moisture of the sample as the denominator and the mass content of the target component in the sample as the numerator. In the present invention, when "mass %" is used, it indicates the mass content (g) of the target component in the sample based on the mass of the sample (100 g), and can also be read as w / w%. Furthermore, mass ppm indicates the mass content (mg) of the target component in 1 kg of sample, and mass ppb indicates the mass content (μg) of the target component in 1 kg of sample.

[0013] In this specification, the expression "and" includes both "and" and "or." For example, "A and / or B" includes both A and B and A or B, and indicates A alone, B alone, and both A and B.

[0014] In this specification, an expression such as "the ratio of the content of XX component (▲▲) to the content of ◆◆ component (△△)" refers to the ratio between the mass content of ◆◆ component specified by the unit △△ in the food composition of the present invention and the mass content of XX component specified by the unit ▲▲ in the food composition of the present invention. For example, in an embodiment in which the content of acetic acid in a food composition of the present invention is 5 mass% and the content of lactic acid is 10 mass ppm, the "ratio of the content of lactic acid (ppm by mass) to the content of acetic acid (% by mass)" is calculated to be 2. can.

[0015] In the present invention, the unpleasant sourness that occurs during long-term storage refers to a sourness that gives an overall unfavorable impression, such as a putrid sourness, an astringent sourness, or a tongue-numbing sourness that occurs during storage of a food composition containing acetic acid. This sourness is felt stronger due to the inclusion of sugars and amino acids, which has caused problems that cannot be solved by the prior art. Although the detailed mechanism by which such sourness occurs is unknown, it is presumed that it is generated by the sourness of acetic acid itself, as well as by oxidation reactions and deterioration of auxiliary raw materials that occur during storage. According to the food composition of the present invention, the unpleasant sourness that occurs during such long-term storage can be suppressed, and therefore it is extremely useful in terms of providing a food composition that allows daily intake of acetic acid. Note that, according to one aspect of the present invention, the description of the above-mentioned problem does not prevent the existence of other problems disclosed in this specification. That is, as one aspect of the present invention, for example, an object may be to suppress a putrid sour taste, an astringent sour taste, or a tongue-numbing sour taste that occurs when a food composition containing acetic acid is stored, or to enhance a full-bodied sour taste, or to enhance a mellow sour taste that remains after ingesting acetic acid. Moreover, it is not necessary for one aspect of the present invention to solve all of these objects. Furthermore, other objects may be extracted from the description of the specification and claims.

[0016] <First embodiment> The first embodiment of the present invention encompasses the following inventions. A food composition that satisfies the following requirements (i) and (ii): (i) The acetic acid content is 2% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less. The first embodiment will be described in detail below.

[0017] <Acetic acid> In the present invention, acetic acid refers to an acetic acid molecule (CH 3 COOH) and acetate ion (CH 3 COO -) and the acetic acid content refers to the total concentration of these. 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 (seventh revision) of the Standard Tables of Food Composition in Japan. 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 by a known method for producing vinegar.

[0018] However, in the case where the food composition of the present invention contains acetic acid, the food composition preferably contains acetic acid produced by acetic fermentation of alcohol, and may contain acetic acid produced by alcohol fermentation of raw materials such as fruits and grains by yeast and further acetic fermentation by acetic bacteria. These food compositions are generally recognized to be prone to unpleasant sourness when stored for a long period of time due to the presence of sugars, proteins, amino acids, minerals, etc. derived from fruits and grains as raw materials for fermentation, but the food composition of the present invention can suppress the unpleasant sourness. Specifically, the food composition of the present invention may contain brewed vinegar specified based on the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626 of December 13, 2019), and more specifically, may contain at least one, two, three, four, or five or more types selected from the group consisting of rice vinegar, rice black vinegar, apple vinegar, grape vinegar, lemon vinegar, tomato vinegar, and pomegranate vinegar. In other words, in one aspect of the present invention, the ratio of the acetic acid content (mass%) obtained by acetic acid fermentation to the acetic acid content (mass%) in the food composition of the present invention can be, for example, 0.7 or more, preferably 0.8 or more, more preferably 0.9 or more, even more preferably 0.95 or more, still more preferably 0.97 or more, particularly preferably 0.99 or more, and particularly preferably 1.

[0019] Furthermore, when the food composition of the present invention contains brewed vinegar, examples of the raw materials for the brewed vinegar include white rice, brown rice, barley, wheat, oats, rye, oats, barley, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passion fruit, etc. Therefore, the food composition of the present invention may contain brewed vinegar made from at least one, two, three, four, or five or more kinds of plants selected from the group consisting of white rice, brown rice, barley, wheat, oats, rye, oats, pearl barley, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarin oranges, grapefruits, pink grapefruits, hassaku oranges, calamansi oranges, etc.), strawberries, pineapples, bananas, melons, kiwi fruits, blackcurrants, 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 kinds of brewed vinegar. Furthermore, the food composition may contain brewed vinegar having a step of adding brewing alcohol and carrying out acetic acid fermentation. However, it is preferable that the food composition of the present invention contains brewed vinegar produced by a process of adding brewer's alcohol and carrying out acetic acid fermentation, from the viewpoint of providing a food composition with excellent versatility.

[0020] The content of acetic acid in the food composition of the present invention is preferably a predetermined amount or more. Although acetic acid usually has a strong sour taste, from the viewpoint of suppressing unpleasant sour taste that occurs when the food composition is stored for a long period of time, it is useful to set the amount of acetic acid to a predetermined amount or more and adjust the content of components such as pyroglutamic acid, lactic acid, gluconic acid, and amino acids described below. Although the principle is unclear, it is speculated that these components change the perception of sour taste, especially in food compositions containing a predetermined amount or more of acetic acid, and that acetic acid itself suppresses quality deterioration during storage of the food composition, thereby suppressing the generation of unpleasant sour taste. The lower limit of the acetic acid content in the food composition of the present invention is typically 2% by mass or more, preferably 2.3% by mass or more, more preferably 2.6% by mass or more, 2.9% by mass or more, 3.0% by mass or more, 3.3% by mass or more, 3.6% by mass or more, or 3.9% by mass or more, and particularly preferably 4.0% by mass or more, 4.2% by mass or more, 4.3% by mass or more, or 4.4% by mass or more, 4.5% by mass or more, 4.6% by mass or more, 4.8% by mass or more, or 5.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 30% by mass or less, 27% by mass or less, 25% by mass or less, 23% by mass or less, 21% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 12% by mass or less, or 11% by mass or less. From the viewpoint of being able to balance the taste with other food ingredients when the food composition of the present invention is used in combination with other food ingredients, it is particularly preferably 10% by mass or less, 8% by mass or less, 7.5% by mass or less, 7% by mass or less, 6.5% by mass or less, or 6.0% by mass or less. The range may be, for example, 2.0 to 30% by mass, preferably 2.5 to 25% by mass, more preferably 3.0 to 20% by mass, and particularly preferably 4.0 to 16% by mass. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit values.

[0021] <Pyroglutamic acid> In the present invention, pyroglutamic acid refers to a substance designated by CAS number 98-79-3 (also called L-pyroglutamic acid). The content of pyroglutamic acid 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 (seventh revision) of the Standard Tables of Food Composition in Japan. In addition, when the food composition of the present invention contains D- and / or DL-pyroglutamic acid, the content of L-pyroglutamic acid may be measured by employing a known analytical method for chiral compounds (e.g., chiral stationary phase method, chiral mobile phase method, or diastereomeric derivatization method, etc.).

[0022] In the food composition of the present invention, the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is preferably less than a predetermined value from the viewpoint of suppressing the sour taste with a sense of decay that occurs during long-term storage. Although the principle is unclear, it is presumed that in a food composition having a predetermined amount or more of acetic acid, the ratio of the acetic acid content to the pyroglutamic acid content is less than a predetermined value, which affects some chemical reaction that occurs during storage of the food composition, and also affects the feeling of sourness when the food composition is ingested. The upper limit of the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be usually 70 or less, preferably 60 or less, more preferably 40 or less, and particularly preferably 30 or less. The lower limit is not particularly limited, and may be, for example, 0 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, or 24 or more. The range may be, for example, 0 to 70, preferably 0 to 60, more preferably 0 to 40, and particularly preferably 0 to 30. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0023] In addition, the content of pyroglutamic acid in the food composition of the present invention is preferably a predetermined value or less. The upper limit can be, for example, 1000 mass ppm or less, preferably 500 mass ppm or less, more preferably 450 mass ppm or less, even more preferably 400 mass ppm or less, particularly preferably 300 mass ppm or less, 200 mass ppm or less, or 100 mass ppm or less. In addition, the lower limit can be, for example, 0 mass ppm or more, 1 mass ppm or more, 3 mass ppm or more, 5 mass ppm or more, 7 mass ppm or more, 10 mass ppm or more, 15 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, or 50 mass ppm or more. Furthermore, the range can be, for example, 0 to 500 mass ppm. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0024] <Lactic acid> In the present invention, lactic acid refers to a substance designated by CAS number 79-33-4 (also called L-lactic acid) or a substance designated by CAS number 10326-41-7 (D-lactic acid), and the content of lactic acid refers to the total content of the lactic acid. DL-lactic acid (CAS number 50-21-5) is an embodiment in which L-lactic acid and D-lactic acid are present in equal amounts. The content of lactic acid 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 (seventh revision) of the Standard Tables of Food Composition in Japan. In addition, according to one embodiment of the present invention, the content of L-lactic acid may satisfy the regulations regarding the content of lactic acid described below. In this embodiment, when the food composition of the present invention contains D- and / or DL-lactic acid, the content of L-lactic acid may be measured by adopting a known analytical method for chiral compounds (for example, a chiral stationary phase method, a chiral mobile phase method, or a diastereomeric derivatization method).

[0025] In the food composition of the present invention, the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is preferably equal to or less than a predetermined value. In a food composition having a predetermined or greater amount of acetic acid, the ratio of the acetic acid content to the lactic acid content (ppm by mass) is equal to or less than a predetermined value, so that the tongue-numbing sourness that occurs when the food composition is stored can be suppressed. Although the principle is unclear, it is presumed that by satisfying this regulation, it affects some chemical reaction that occurs when the food composition is stored, and also affects the perception of sourness when the food composition is ingested, and as a result, the tongue-numbing sourness that occurs when the food composition is stored for a long period of time can be suppressed. The upper limit of the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 180 or less, preferably 120 or less, more preferably 100 or less, particularly preferably 60 or less, 50 or less, 40 or less, or 36 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, or 35 or more. The range may be, for example, 0 to 180, preferably 0 to 120, more preferably 0 to 100, and particularly preferably 0 to 60. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0026] The content of lactic acid in the food composition of the present invention is preferably not more than a predetermined value, for example, the upper limit of which may be not more than 1000 ppm by mass, or not more than 800 ppm by mass, preferably not more than 600 ppm by mass, more preferably not more than 400 ppm by mass, particularly preferably not more than 200 ppm by mass, not more than 180 ppm by mass, not more than 160 ppm by mass, not more than 150 ppm by mass, or not more than 140 ppm by mass. The lower limit can be, for example, 0 mass ppm or more, 5 mass ppm or more, 10 mass ppm or more, 15 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, 110 mass ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, or 130 mass ppm or more. Furthermore, the range can be, for example, 0 to 1000 ppm. The present invention also discloses a numerical range specified by combining the upper limit and the lower limit.

[0027] <Malic acid> In the present invention, malic acid refers to a substance designated by CAS number 97-67-6 (also called L-malic acid) or a substance designated by CAS number 636-61-3 (D-malic acid), and the content of malic acid refers to the total content of the malic acid. DL-malic acid (CAS number 6915-15-7) is an embodiment in which L-malic acid and D-malic acid are present in equal amounts. The content of malic acid in the food composition of the present invention is measured by high performance liquid chromatography in accordance with the measurement method for "organic acid" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan. In addition, according to one embodiment of the present invention, the content of L-malic acid may satisfy the regulations regarding the content of malic acid described below. In this embodiment, when the food composition of the present invention contains D- and / or DL-malic acid, the content of L-malic acid may be measured by adopting a known analytical method for chiral compounds (for example, a chiral stationary phase method, a chiral mobile phase method, or a diastereomeric derivatization method, etc.).

[0028] In the food composition of the present invention, the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) is preferably a predetermined value or less. In a food composition having a predetermined amount or more of acetic acid, the ratio of the acetic acid content to the malic acid content (ppm by mass) is a predetermined value or less, so that the astringent sourness that occurs when the food composition is stored can be suppressed. Although the principle is unclear, it is presumed that it affects some chemical reaction that occurs when the food composition is stored, and also affects the feeling of sourness when the food composition is ingested, and as a result, the astringent sourness that occurs when the food composition is stored for a long period of time can be suppressed. The upper limit of the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 600 or less, preferably 200 or less, more preferably 100 or less, particularly preferably 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less. In addition, the lower limit is not particularly limited, but can be, for example, 0 or more, 5 or more, 10 or more, 15 or more, or 18 or more. The range may be, for example, 0 to 600, preferably 0 to 200, more preferably 0 to 100, and particularly preferably 0 to 40. The present invention also discloses a numerical range specified by combining the above upper limit value and lower limit value.

[0029] In addition, the content of malic acid in the food composition of the present invention is preferably a predetermined value or less. The upper limit can be, for example, 3500 mass ppm or less, preferably 1000 mass ppm or less, more preferably 300 mass ppm or less, particularly preferably 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less, 70 mass ppm or less, or 65 mass ppm or less. In addition, the lower limit can be, for example, 0 mass ppm or more, 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, or 60 mass ppm or more. Furthermore, the range can be, for example, 0 to 3500 mass ppm. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0030] <α-Ketoglutaric acid> In the present invention, α-ketoglutaric acid is a substance represented by CAS number 328-50-7. The content of α-ketoglutaric acid 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 Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0031] In the food composition of the present invention, the ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) is preferably less than a predetermined value from the viewpoint of suppressing the sour taste with a putrid feeling that occurs when stored for a long period of time. Although the principle is unclear, in a food composition having a predetermined amount or more of acetic acid, it is presumed that the ratio of the acetic acid content to the α-ketoglutaric acid content (ppm by mass) being less than a predetermined value affects some chemical reaction that occurs when the food composition is stored, and also affects the feeling of sourness when the food composition is ingested, and as a result, the sour taste with a putrid feeling that occurs when the food composition is stored for a long period of time can be suppressed. The upper limit of the ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 300 or less, preferably 200 or less, more preferably 100 or less, particularly preferably 60 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 5 or more, 10 or more, 15 or more, or 18 or more. The range may be, for example, 0 to 300, preferably 0 to 200, more preferably 0 to 100, and particularly preferably 0 to 60. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0032] In addition, the content of α-ketoglutaric acid in the food composition of the present invention is preferably within a predetermined range. The upper limit can be, for example, 2000 mass ppm or less, preferably 500 mass ppm or less, more preferably 300 mass ppm, particularly preferably 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, or 60 mass ppm or less. In addition, the lower limit is not particularly limited, but can be, for example, 0 mass ppm or more, 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, or 50 mass ppm or more. In addition, the range can be, for example, 0 to 2000 mass ppm. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0033] <Gluconic acid> In the present invention, gluconic acid is a substance represented by CAS number 526-95-4. The content of gluconic acid 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 Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0034] The food composition of the present invention is preferable because the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) is a predetermined value or more, which allows for a full-bodied sourness. The full-bodiedness refers to the depth of flavor, and having a full-bodied sourness refers to a mellow sourness that lasts from immediately after the food composition is put in the mouth until immediately before swallowing. Although the principle is unclear, it is presumed that in a food composition containing a predetermined amount of acetic acid or more, the ratio of the acetic acid content to the gluconic acid content (ppm by mass) being a predetermined value or more affects some chemical reaction that occurs when the food composition is stored, and also affects the way the sourness is felt when the food composition is ingested, resulting in a full-bodied sourness. The lower limit of the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention is, for example, 30 or more, preferably 60 or more, more preferably 100 or more, particularly preferably 200 or more, 250 or more, 300 or more, 330 or more, 360 or more, 390 or more, or 400 or more. The upper limit is not particularly limited, but may be, for example, 3000 or less, 2500 or less, 2000 or less, 1500 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 550 or less, 500 or less, 480 or less, or 450 or less. The range may be, for example, 30 to 3000, preferably 60 to 2000, more preferably 100 to 1000, and particularly preferably 200 to 900. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0035] The content of gluconic acid in the food composition of the present invention is preferably within a predetermined range. The range can be, for example, 10 to 10,000 ppm by mass, preferably 50 to 8,000 ppm by mass, more preferably 100 to 6,000 ppm by mass, and particularly preferably 500 to 3,000 ppm by mass. The upper limit is not particularly limited, but can be, for example, 10,000 ppm by mass or less, 9,000 ppm by mass or less, 8,000 ppm by mass or less, 7,000 ppm by mass or less, 6,000 ppm by mass or less, 5,000 ppm by mass or less, 4,000 ppm by mass or less, 3,000 ppm by mass or less, 2,500 ppm by mass or less, 2,000 ppm by mass or less, or 1,500 ppm by mass or less. The lower limit may be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 100 ppm by mass or more, 200 ppm by mass or more, 300 ppm by mass or more, 400 ppm by mass or more, 500 ppm by mass or more, 600 ppm by mass or more, 700 ppm by mass or more, 800 ppm by mass or more, 900 ppm by mass or more, or 1000 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit. In addition, the food composition of the present invention preferably contains gluconic acid derived from a natural product, and the ratio of the content (ppm by mass) of gluconic acid derived from a natural product to the content (ppm by mass) of gluconic acid in the food composition may be preferably 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.

[0036] <Acetoin> In the present invention, acetoin is a substance represented by CAS number 513-86-0. In the food composition of the present invention, the content of acetoin is preferably a predetermined value or less from the viewpoint of suppressing the odor of oxidized oils and fats that occurs when the food composition is stored for a long period of time. The upper limit can be, for example, 500 mass ppm or less, preferably 400 mass ppm or less, more preferably 100 mass ppm or less, particularly preferably 80 mass ppm or less, or 30 mass ppm or less. The lower limit can be, for example, 0 mass ppm or more, 10 mass ppm or more, or 20 mass ppm or more. The range can be, for example, 0 to 500 mass ppm. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0037] <Diacetyl> In the present invention, diacetyl is a substance represented by CAS number 431-03-8. In the food composition of the present invention, the content of diacetyl is preferably a predetermined value or less from the viewpoint of suppressing the odor of oxidized oils and fats that occurs when the food composition is stored for a long period of time. The upper limit is, for example, 50 ppm by mass or less, preferably 40 ppm by mass or less, more preferably 30 ppm by mass or less, and particularly preferably 10 ppm by mass or less. The lower limit is not particularly limited, but can be, for example, 0 ppm by mass or more, or 5 ppm by mass or more. The range can be, for example, 0 to 50 ppm by mass. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0038] The content of diacetyl and acetoin in the food composition of the present invention is measured using the GC (FID) method. FID is a method in which an organic compound is burned in a hydrogen flame formed by air and hydrogen, and the change in the electrode that occurs when the ionized compound is collected at the electrode is detected, and the sample and a standard sample diluted to an arbitrary content are analyzed, and the values ​​are compared to measure the content of the component in the sample. Specifically, according to the following conditions, the peak area of ​​each component is analyzed by gas chromatography, and diacetyl and acetoin of known concentrations diluted with absolute ethanol are analyzed as standard samples by the external standard method, and a calibration curve is created based on the detected peak area, and the analytical results of the analysis sample are applied to the calibration curve to calculate the content. In addition, as a preferred embodiment of the present invention, both the above-mentioned regulations regarding the content of diacetyl and the regulations regarding the content of acetoin may be satisfied. <Gas chromatograph conditions> Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) GC column: TC-WAX (GL Sciences) Length: 30 m, inner diameter: 0.53 mm, film thickness: 1.0 μm Gas flow rate: 5mL / min (carrier: He gas) Temperature conditions: 40℃ (6 min) hold → 8℃ / min temperature rise → 130℃ (0 min) hold → Post run 230℃ (10 min) ·Injection volume: 0.5μL Inlet mode: Split (split ratio 5:1 split flow rate 25mL / min) Detector: FID (Agilent Technologies) Measurement method: FID_FLAVOR_SP5 · Analysis method: FID_FLAVOR_SP5_Analysis

[0039] <Amino acids> According to one aspect of the present invention, the food composition of the present invention preferably contains an amino acid. In the present invention, amino acids other than glycine refer to L-amino acids (for example, in this specification, the term "histidine" refers to "L-histidine"). Meanwhile, glycine refers to a substance identified by CAS number 56-40-6. Furthermore, amino acids in the present invention refer to free amino acids. The content of free amino acids in the food composition of the present invention is measured by the following method. That is, first, the composition sample to be analyzed is subjected to pretreatment according to its properties. When the composition sample is liquid, the composition sample is diluted with a solution in which distilled water and lithium citrate buffer solution (pH 2.2) are mixed in half and half, filtered through a 0.2 μm filter to remove coarse particles, and then subjected to analysis. On the other hand, when the composition sample is solid or semi-solid, a certain amount of the composition sample is weighed out, appropriately added with distilled water, and suspended under sufficient stirring at room temperature. This suspension is filtered through No. 2 filter paper to obtain a filtrate. Thereafter, the composition sample is treated in the same manner as in the case of liquid. The amino acid content is measured using the composition sample subjected to the pretreatment according to the amino acid analysis method described in the "Analysis Manual for the 2015 Edition (7th Edition) of the Standard Tables of Food Composition in Japan". Specifically, the amino acid content may be measured using an automatic amino acid analyzer (for example, "JLC-500 / V2 (manufactured by JEOL Ltd.) or its equivalent"). In addition, the food composition of the present invention preferably contains free amino acids derived from natural products, and the ratio of the total content of free amino acids derived from natural products to the total content (ppm by mass) of free amino acids in the food composition may be preferably 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6, 0.7 or more, 0.8 or more, 0.9 or more, or 1. In addition, the ratio of the content of each free amino acid derived from natural products to the content (ppm by mass) of each free amino acid in the food composition may be preferably 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.

[0040] The food composition of the present invention preferably has a ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass) of a predetermined value or more. The total free amino acid content in the food composition of the present invention refers to the total content of 20 types of free amino acids consisting of aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.

[0041] Conventionally, when a food composition contains amino acids, the unpleasant sourness of the food composition is strongly felt when the food composition is stored, but the food composition of the present invention can solve this problem. Furthermore, as described below, the inclusion of a specific free amino acid can enhance the mellow sourness remaining after ingesting acetic acid. This is a finding that could not be predicted from the conventional finding that amino acids cause unpleasant sourness to be strong when a food composition is stored for a long period of time. In the food composition of the present invention, the lower limit of the ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid can be, for example, 10 or more, preferably 20 or more, more preferably 25 or more, and particularly preferably 30 or more. In addition, the upper limit is not particularly limited, but can be, for example, 1000 or less. However, when the food composition of the present invention is used in combination with other ingredients, if the amino acid content is greater than a certain value, the balance of taste with other ingredients may be impaired, and the versatility of the food composition of the present invention may be reduced. From this viewpoint, the upper limit of the ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid in the food composition of the present invention can be preferably not more than 800, more preferably not more than 600, and particularly preferably not more than 260. The range may be, for example, 10 to 1000, preferably 20 to 800, more preferably 25 to 600, and particularly preferably 30 to 260. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0042] The total content of free amino acids in the food composition of the present invention is preferably within a predetermined range. The range is, for example, 10 to 8000 ppm by mass, or 10 to 4000 ppm by mass, preferably 20 to 1000 ppm by mass, more preferably 30 to 800 ppm by mass, and particularly preferably 100 to 600 ppm by mass. The upper limit is not particularly limited, but may be, for example, 8000 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, 700 ppm by mass or less, 500 ppm by mass or less, 400 ppm by mass or less, or 370 ppm by mass or less. The lower limit may be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 40 ppm by mass or more, 80 ppm by mass or more, 120 ppm by mass or more, 150 ppm by mass or more, 180 ppm by mass or more, 200 ppm by mass or more, 220 ppm by mass or more, 240 ppm by mass or more, 260 ppm by mass or more, 280 ppm by mass or more, 290 ppm by mass or more, or 300 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit. According to one aspect of the present invention, the food composition of the present invention may contain D-amino acids. In this aspect, the "total content of free amino acids including D-amino acids" in the food composition of the present invention may be, for example, 10 to 100,000 ppm by mass, 15 to 80,000 ppm by mass, 20 to 60,000 ppm by mass, or 40 to 20,000 ppm by mass. Furthermore, within the scope of the present invention, the "total content of free amino acids including D-amino acids" in the food composition of the present invention may satisfy the above-mentioned provisions regarding the "total content of free amino acids."

[0043] According to one aspect of the present invention, the composition of free amino acids contained in the food composition of the present invention is predetermined, so that the unpleasant sourness of the food composition when stored for a long period of time can be suppressed, while the mellow sourness remaining after ingesting acetic acid can be enhanced. Although the principle is unclear, it is presumed that the food composition of the present invention exerts such an effect by synergistically acting the effect of suppressing the deterioration of the quality of the food composition during storage, which is obtained by having a content of acetic acid of a predetermined amount or more, and the effect on the taste due to the inclusion of a predetermined amino acid. The mellow sourness remaining after ingesting acetic acid refers to the mellow sourness remaining in the back of the throat after swallowing the food composition. Usually, when ingesting acetic acid, a stimulating sourness remains after swallowing, and a burning sensation is caused in the throat, but this sensation is suppressed in a food composition in which the mellow sourness remaining after ingesting acetic acid is enhanced.

[0044] Specifically, the food composition of the present invention preferably has a ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) of a predetermined value or more. The lower limit is preferably 0.03 or more, more preferably 0.04 or more, particularly preferably 0.05 or more, 0.06 or more, 0.07 or more, or 0.08 or more. The upper limit is not particularly limited, and may be, for example, 0.5 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.12 or less, or 0.1 or less. The range may be, for example, 0.02 to 0.3. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0045] The content of free glutamic acid in the food composition of the present invention is preferably within a predetermined range. The range can be, for example, 3 to 500 ppm by mass, preferably 5 to 400 ppm by mass, more preferably 7 to 300 ppm by mass, and particularly preferably 10 to 200 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 150 ppm by mass or less, 130 ppm by mass or less, 110 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, 55 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, or 30 ppm by mass or less. The lower limit can be, for example, 3 ppm by mass or more, 5 ppm by mass or more, 8 ppm by mass or more, 9 ppm by mass or more, 12 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, or 25 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0046] In addition, the food composition of the present invention preferably has a ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids of a predetermined value or more. The lower limit is preferably 0.02 or more, more preferably 0.03 or more, particularly preferably 0.05 or more, 0.06 or more to 0.07 or more, 0.08 or more, 0.12 or more, or 0.15 or more. The upper limit is not particularly limited, but may be, for example, 0.3 or less, 0.25 or less, or 0.20 or less. The range may be, for example, 0.02 to 0.3, particularly preferably 0.05 to 0.2. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0047] The content of free alanine in the food composition of the present invention is preferably within a predetermined range. The range can be, for example, 3 to 500 ppm by mass, preferably 5 to 200 ppm by mass, more preferably 7 to 150 ppm by mass, and particularly preferably 10 to 100 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 220 ppm by mass or less, 180 ppm by mass or less, 150 ppm by mass or less, 130 ppm by mass or less, 110 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, 40 ppm by mass or less, or 35 ppm by mass or less. The lower limit can be, for example, 3 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 10 ppm by mass or more, 15 ppm by mass or more, or 20 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0048] In addition, the food composition of the present invention preferably has a ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids of a predetermined value or more. The lower limit can be preferably 0.01 or more, more preferably 0.015 or more, particularly preferably 0.02 or more, 0.03 or more, 0.05 or more, 0.08 or more, or 0.1 or more. The upper limit is not particularly limited, but can be, for example, 0.8 or less, 0.6 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, or 0.12 or less. The range can be, for example, 0.01 to 0.8, particularly preferably 0.02 to 0.3. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0049] The content of free glycine in the food composition of the present invention is preferably within a predetermined range. The range can be, for example, 1 to 500 ppm by mass, preferably 2 to 300 ppm by mass, more preferably 3 to 200 ppm by mass, and particularly preferably 5 to 150 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 180 ppm by mass or less, 140 ppm by mass or less, 120 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, 40 ppm by mass or less, 30 ppm by mass or less, or 25 ppm by mass or less. The lower limit can be, for example, 1 ppm by mass or more, 4 ppm by mass or more, 6 ppm by mass or more, 8 ppm by mass or more, or 9 ppm by mass or more. The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0050] In addition, the food composition of the present invention preferably has a ratio of the free histidine content (ppm by mass) to the total content (ppm by mass) of free amino acids of a predetermined value or more. The lower limit is preferably 0.02 or more, more preferably 0.03 or more, particularly preferably 0.05 or more, 0.07 or more, 0.09 or more, 0.1 or more, 0.12 or more, 0.14 or more, or 0.16 or more. The upper limit is not particularly limited, but may be, for example, 0.3 or less, 0.25 or less, 0.2 or less, 0.18 or less, or 0.17 or less. The range may be preferably 0.02 to 0.3, particularly preferably 0.05 to 0.2. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0051] The content of free histidine in the food composition of the present invention is preferably within a predetermined range. The range can be, for example, 0.5 to 500 ppm by mass, preferably 1 to 300 ppm by mass, more preferably 3 to 220 ppm by mass, and particularly preferably 10 to 200 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 210 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, or 130 ppm by mass or less. The lower limit may be, for example, 1 ppm by mass or more, 5 ppm by mass or more, 6 ppm by mass or more, 8 ppm by mass or more, 9 ppm by mass or more, 12 ppm by mass or more, 14 ppm by mass or more, 16 ppm by mass or more, 18 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, or 90 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0052] That is, it is preferable that the food composition of the present invention satisfies at least one selected from the group consisting of the following requirements (x), (xi), (xii), and (xiii). (x) The ratio of the free glutamic acid content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.03 or more. (xi) The ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more. (xii) The ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.01 or more. (xiii) The ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more. In addition, the preferred numerical range, upper limit, and lower limit of the ratio of the content (ppm) of each free amino acid to the total content (ppm by mass) of free amino acids in the above requirements (x), (xi), (xii), and (xiii) can be as specified above. The food composition of the present invention may satisfy at least one, two, three, or four of the requirements (x), (xi), (xii), and (xiii). Furthermore, it is preferable that the food composition of the present invention satisfies at least (x) and (xi) or at least (x) and (xii) from the viewpoint of being able to balance the taste with other food ingredients when the food composition of the present invention is used in combination with other food ingredients.

[0053] According to one aspect of the present invention, the food composition of the present invention can have a ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) of a predetermined value or less, from the viewpoint of suppressing unpleasant sourness during long-term storage and enhancing the mellow sourness remaining after ingesting acetic acid. The upper limit of the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 50 or less, preferably 30 or less, more preferably 20 or less, particularly preferably 10 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, or 3 or less. The lower limit is not particularly limited, but can be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, or 0.6 or more. The range may be, for example, 0.1 to 50, particularly preferably 0.5 to 10. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0054] In addition, the content of free phenylalanine in the food composition of the present invention is preferably a predetermined value or less. The upper limit can be, for example, 300 mass ppm or less, preferably 250 mass ppm or less, more preferably 200 mass ppm or less, particularly preferably 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 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, 18 mass ppm or less, or 15 mass ppm or less. In addition, the range can be, for example, 1 to 300 mass ppm. The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0055] From the same viewpoint, according to one embodiment of the present invention, the food composition of the present invention can have a ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) of a predetermined value or less. The upper limit of the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 30 or less, preferably 20 or less, more preferably 15 or less, particularly preferably 10 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 is not particularly limited, but can be, for example, 0 or more, 0.1 or more, or 0.15 or more. The range may be, for example, 0 to 30. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0056] In addition, the content of free proline in the food composition of the present invention is preferably a predetermined value or less. The upper limit can be, for example, 200 mass ppm or less, preferably 180 mass ppm or less, more preferably 150 mass ppm or less, particularly preferably 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, 10 mass ppm or less, or 8 mass ppm or less. The lower limit can be, for example, 0 mass ppm or more, 0.1 mass ppm or more, 0.2 mass ppm or more, 0.3 mass ppm or more, 0.4 mass ppm or more, 0.5 mass ppm or more, or 0.6 mass ppm or more. The numerical range specified by combining the above upper limit and lower limit is also disclosed in the present invention.

[0057] From the same viewpoint, the food composition of the present invention preferably has a ratio of the free phenylalanine content (ppm by mass) to the total content (ppm by mass) of free amino acids not more than a predetermined value. The upper limit is preferably 0.07 or less, more preferably 0.06 or less, particularly preferably 0.05 or less, or 0.04 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.001 or more, or 0.01 or more. The range may be, for example, 0 to 0.07. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0058] From the same viewpoint, the food composition of the present invention preferably has a ratio of the free proline content (ppm by mass) to the total content (ppm by mass) of free amino acids not more than a predetermined value. The upper limit is preferably 0.07 or less, more preferably 0.06 or less, particularly preferably 0.05 or less, 0.04 or less, or 0.03 or less, 0.025 or less, 0.01 or less, or 0.005 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.0001 or more, or 0.001 or more. The range may be, for example, 0 to 0.07. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0059] Furthermore, from a similar viewpoint, the food composition of the present invention may satisfy at least one selected from the group consisting of the following requirements (xviii), (xix), (xx), and (xxi). (xviii) The ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xix) The ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xx) The ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more. (xxi) The ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more.

[0060] In the requirement (xviii), the lower limit of the ratio of the content of free glutamic acid (ppm by mass) to the content of free phenylalanine (ppm by mass) may be preferably 1.5 or more, more preferably 2 or more, particularly preferably 2.2 or more, 2.5 or more, or 2.7 or more. The upper limit may be, for example, 30 or less, 25 or less, 20 or less, 15 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, or 4 or less. The range may be, for example, 1 to 30. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0061] In the requirement (xix), the lower limit of the ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 1.5 or more, more preferably 2 or more, particularly preferably 2.2 or more, 2.5 or more, 2.7 or more, or 3 or more. The upper limit may be, for example, 15 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, or 6 or less. The range may be, for example, 1 to 15. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0062] In the requirement (xx), the lower limit of the ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 0.7 or more, more preferably 0.8 or more, particularly preferably 1 or more, 1.4 or more, 1.6 or more, or 1.8 or more. The upper limit may be, for example, 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, or 2.5 or less. The range may be, for example, 0.5 to 50. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0063] In the requirement (xxi), the lower limit of the ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) is preferably 0.8 or more, more preferably 1 or more, particularly preferably 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, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, or 4.6 or more. The upper limit may be, for example, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 8 or less, 7 or less, or 6 or less. The range may be, for example, 0.5 to 20. The present invention also discloses a numerical range specified by combining the upper limit and the lower limit.

[0064] The food composition of the present invention may also satisfy at least one or more, two or more, three or more, or four of the requirements (xviii), (xix), (xx), and (xxi) above, which allows for a well-balanced taste with other food ingredients when the food composition of the present invention is used in combination with other food ingredients.

[0065] Furthermore, from a similar viewpoint, the food composition of the present invention may satisfy at least one selected from the group consisting of the following requirements (xxii), (xxiii), (xxiv), and (xxv). (xxii) The ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) is 2 or more. (xxiii) The ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) is 1.5 or more. (xxiv) the ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more; (xxv) The ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more.

[0066] In the requirement (xxii), the lower limit of the ratio of the content of free glutamic acid (ppm by mass) to the content of free proline (ppm by mass) may be preferably 3 or more, more preferably 4 or more, particularly preferably 8 or more, 12 or more, 14 or more, 16 or more, 18 or more, or 20 or more. The upper limit may be, for example, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 36 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, or 22 or less. The range may be, for example, 2 to 120. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0067] In the requirement (xxiii), the lower limit of the ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) may be preferably 2 or more, more preferably 3 or more, particularly preferably 5 or more, 12 or more, 14 or more, 16 or more, 18 or more, or 20 or more. The upper limit may be, for example, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, or 22 or less. The range may be, for example, 1.5 to 150. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0068] In the requirement (xxiv), the lower limit of the ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) may be preferably 1 or more, more preferably 1.5 or more, particularly preferably 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, or 10 or more. The upper limit may be, for example, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 120 or less, 110 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, 15 or less, or 12 or less. The range may be, for example. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0069] In the above requirement (xxv), the lower limit of the ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is preferably 0.7 or more, more preferably 0.8 or more, and particularly preferably 1 or more, 1.5 or more, 1.8 or more, 2 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3 or more, 3.5 or more, 4 or more, 4.5 or more, 5 or more, 5.5 or more, 6 or more, 6.5 or more. It may be 7 or more, 7.5 or more, 8 or more, 8.5 or more, 9 or more, 9.5 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, 33 or more, 36 or more, 39 or more, 42 or more, 45 or more, 48 or more, 51 or more, 54 or more, 57 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, or 90 or more. The upper limit may be, for example, 200 or less, 180 or less, 160 or less, 150 or less, 140 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, or 100 or less. The range may be, for example, 0.6 to 200. The present invention also discloses a numerical range specified by combining the upper limit and the lower limit.

[0070] The food composition of the present invention may also satisfy at least one, two or more, three or more, or four selected from the group consisting of the above requirements (xxii), (xxiii), (xxiv), and (xxv), thereby enabling the taste balance with other food ingredients to be achieved when the food composition of the present invention is used in combination with other food ingredients.

[0071] <Soluble sugars> The food composition of the present invention may contain "soluble sugars". "Soluble sugars" refers to sugars that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars in which 2 to 10 monosaccharides are bonded). Therefore, starch, which has a much larger number of sugars bonded 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 measurement method for "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 the content of each measurement value is compared with the content of a standard sample of monosaccharides or oligosaccharides (2 to 10 sugars) of known concentration, and the obtained values ​​are summed up.

[0072] The content of soluble sugars in the food composition of the present invention can be, for example, 1 to 30% by mass, preferably 1 to 226% by mass, more preferably 3 to 24% by mass, even more preferably 5 to 22% by mass, and particularly preferably 7 to 20% by mass. The lower limit can be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more. The upper limit can be, for example, 20% by mass or less, 18% by mass or less, 17% by mass or less, 15% by mass or less, or 14% by mass or less. This can suppress the wateriness of the food composition. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0073] The soluble sugars in the food composition of the present invention may be derived from, for example, sugar, fructose, brown sugar, honey, maple syrup, starch syrup, etc., and the majority of the soluble sugars in the food composition may be derived from sugar, fructose, brown sugar, honey, maple syrup, or starch syrup. Furthermore, the food composition of the present invention may not contain maltotriose.

[0074] <Sodium> The sodium content in the food composition of the present invention is measured by atomic absorption spectrometry in accordance with the "sodium" section of the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition). In the present invention, the value obtained by multiplying the sodium content measured by the above method by 2.54 is defined as the salt equivalent.

[0075] The food composition of the present invention may have a predetermined amount of salt equivalent. The salt equivalent in the food composition of the present invention may be, for example, in the range of 0 to 20% by mass, preferably 0 to 15% by mass, more preferably 0 to 12% by mass, and particularly preferably 0 to 10% by mass. The lower limit may be, for example, 0% by mass, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1% by mass or more, 1.5% by mass or more, 2% by mass or more, 2.5% by mass or more, or 3% by mass or more. The upper limit may be, for example, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 6% by mass or less, or 5% by mass or less. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0076] The food composition of the present invention may also contain an extract of kelp. The extract of kelp refers to a product obtained by extracting a foodstuff made of kelp with water or an organic solvent, or a concentrated product of the extract, and may be in a liquid or solid form. This can enhance the refined flavor of the food composition. The lower limit of the content of the extract of kelp in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1.2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0077] The food composition of the present invention may also contain a fish extract. The fish extract refers to a product obtained by extracting a food material made from fish with water or an organic solvent, or a concentrated product of the extract, and may be in a liquid or solid form. This can enhance the rich umami of the food composition. The lower limit of the content of the fish extract in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0078] When the food composition of the present invention contains an extract of fish, examples of fish include mackerel, bonito (especially bonito), flying fish, sea bream, flounder, flatfish, stingray, pacific saury, tuna, swordfish, cod, monkfish, rockfish, sweetfish, trout, salmon, herring, yellowtail, sardine, mullet, Spanish mackerel, filefish, and smelt. Among these, it may contain at least one or more extracts selected from mackerel, bonito (especially bonito), flying fish, and sea bream, and particularly preferably two or more extracts. Note that when the food composition of the present invention contains extracts derived from multiple kinds of fish, the content of the fish extract refers to the total content of the extracts of each fish.

[0079] The food composition of the present invention may also contain a shellfish extract. The shellfish extract refers to a product obtained by extracting a foodstuff made from shellfish with water or an organic solvent, or a concentrated product of the extract, and may be in a liquid or solid form. This can enhance the refreshing umami of the food composition. The lower limit of the content of the shellfish extract in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0080] When the food composition of the present invention contains an extract of shellfish, examples of shellfish include scallops, ark shells, giant clams, turban shells, oysters, surf clams, short-necked clams, clams, and mussels. Among these, it is preferable to contain at least one selected from scallops, oysters, short-necked clams, clams, and mussels, and it is particularly preferable to contain an extract of scallops. Note that when the food composition of the present invention contains extracts derived from multiple types of shellfish, the content of the extract of the shellfish refers to the total content of the extract of each shellfish.

[0081] The food composition of the present invention may also contain an extract of livestock meat. The extract of livestock meat refers to a product obtained by extracting a foodstuff made from livestock meat with water or an organic solvent, or a concentrated product of the extract, and may be in a liquid or solid form. This can enhance the full-bodied umami of the food composition. The lower limit of the content of the extract of livestock meat in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0082] When the food composition of the present invention contains an extract of livestock meat, examples of livestock meat include beef, pork, chicken, mutton, goat, horse, turkey, duck, pheasant, rabbit, beef bone, pork bone, chicken bone, mutton, goat, horse, turkey, duck, pheasant, rabbit, etc. Among these, it may contain an extract of at least one selected from beef, pork, chicken, beef bone, pork bone, and chicken bone, and particularly preferably chicken. Note that when the food composition of the present invention contains extracts derived from multiple livestock meats, the content of the extract of the livestock meats refers to the total content of the extract of each livestock meat.

[0083] The food composition of the present invention is preferably one having a pH of a predetermined value or less, since the effects of the present invention are more pronounced. In the present invention, the "pH" value refers to a 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. On the other hand, 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 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 limits are also disclosed in the present invention.

[0084] The food composition of the present invention may be a food composition that can be stored at room temperature, from the viewpoint of suppressing unpleasant sourness during long-term storage. The term "able to be stored at room temperature" refers to an embodiment in which the food composition of the present invention can be stored at a temperature of 20°C for 6 months or more when sterilized and filled. That is, according to one embodiment of the present invention, the food composition of the present invention can be a food composition for storage at room temperature. The food composition of the present invention may be a food composition that can be stored at a temperature of 20°C for 12 months when sterilized and filled.

[0085] <Moisture content converted to wet mass> In the present invention, the moisture content converted to wet mass means the content ratio of a target component in a sample, calculated by 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. The value is measured by Karl Fischer titration.

[0086] The food composition of the present invention preferably has a moisture content calculated based on wet mass of a predetermined value or more. This allows the food composition to easily permeate the entire mouth when the food composition is put in the mouth, and increases the chance of the food composition coming into contact with the tongue. Therefore, the effect of suppressing the unpleasant sourness felt on the tongue is enhanced. The moisture content calculated based on wet mass in the food composition of the present invention may be, for example, 20% by mass or more, preferably 40% by mass or more, more preferably 45% by mass or more, even more preferably 50% by mass or more, particularly preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit is not particularly limited, but may be, for example, 97% by mass or less, 96% by mass or less, 95% by mass or less, or 93% by mass or less. Furthermore, the moisture content calculated based on wet mass of the food composition of the present invention is preferably within a predetermined range. The range may be preferably 40 to 97% by mass. A numerical range specified by combining the above upper and lower limits is also disclosed in the present invention. The food composition of the present invention may be a liquid food composition.

[0087] <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 (seventh revision) of the Standard Tables of Food Composition in Japan.

[0088] The protein content of the food composition of the present invention may be, for example, 0 to 20% by mass, preferably 0.5 to 15% by mass, particularly preferably 1 to 10% by mass. The lower limit may be, for example, 0% by mass, 0.0001% by mass or more, 0.0003% by mass or more, 0.006% by mass or more, 0.009 ppm by mass or more, or 0.1% by mass or more. The upper limit may be, for example, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. The present invention also discloses a numerical range specified by combining the above upper limit and lower limit.

[0089] <Fat> The food composition of the present invention may have a predetermined lipid content, which may be in the range of, for example, 0 to 30% by mass, and the lower limit may be, for example, 0% by mass or more, 0.00001% by mass or more, 0.0001% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more. The upper limit may be, for example, 25.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, 1.0% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.4% by mass or less, or 0.2% by mass or less. 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).

[0090] In an embodiment of the food composition of the present invention that contains fruit juice, the food composition of the present invention 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 part of fruit obtained by squeezing or extracting fruit, and in the case of using puree or grated fruit, it refers to the liquid part of the puree or grated fruit. Examples of fruit juices used in the liquid seasoning of the present invention include fruit juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, Shikwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citron, summer mandarin, hassaku, hyuganatsu, sweetie, dekopon, iyokan, tankan, seminole, pomelo, mandarin orange, unshu 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. In addition, the above fruit juices may be processed by freezing, concentration, reduction, etc.

[0091] The fruit juice content (converted to straight fruit juice) of the food composition of the present invention can be a predetermined amount. The value can be, for example, in the range of 0.05 to 300% by mass or less, converted into wet mass. Specifically, the lower limit can be 0.05% by mass or more, 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 7.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 18.0% by mass or more. On the other hand, the upper limit is 250 mass% or less, 220 mass% or less, 200 mass% or less, 100 mass% or less, 90 mass% or less, 80 mass% or less, 70 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less, 30 mass% or less, or 10 mass% or less, 9.0 mass% or less, 8.0 mass% or less, 6.0 mass% or less. % or less, 5.0 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.7 mass% or less, 2.4 mass% or less, 2.2 mass% or less, 2.0 mass% or less, 1.8 mass% or less, 1.6 mass% or less, 1.4 mass% or less, 1.0 mass% or less, or 0.8 mass% or less. In addition, the fruit juice content of a food composition (equivalent to straight fruit juice) refers to the fruit juice content of that fruit juice in straight juice equivalent if the food composition contains only one type of fruit juice, and refers to the total fruit juice content of each fruit juice in straight juice equivalent if the food composition contains two or more types of fruit juice.

[0092] In one aspect of the present invention, even when two or more kinds of fruit juice are contained, the content of each fruit juice may satisfy the above-mentioned regulation regarding the "fruit juice content of the food composition (converted to pure fruit juice)". In this case, however, it is preferable that the fruit juice content of the food composition (converted to pure fruit juice; total fruit juice content) is 50 mass% or less.

[0093] Furthermore, the above-mentioned fruit juice may be fruit juice having a citric acid content, calculated as wet mass, of 0.1% by mass or more, or 0.25% by mass or more, or 0.5% by mass or more, or 0.75% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or fruit juice that is standardized as having citric acid standards in the JAS standards for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification of the Ministry of Agriculture, Forestry and Fisheries No. 3118 of December 24, 2013), and in particular may be lemon juice, lime juice, or kabosu juice. Furthermore, the above-mentioned fruit juice may have a sugar content of 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, and may be fruit juice that is standardized in terms of sugar content in the JAS standards for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification of the Ministry of Agriculture, Forestry and Fisheries No. 3118 of December 24, 2013), and in particular may be citrus juice (excluding fruit juice that does not have a sugar content standard) or apple juice.

[0094] In the present invention, the "fruit juice content (converted to straight fruit juice)" refers to the mass % concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the content (mass %) of fruit juice contained in the food composition by the concentration ratio of the fruit juice. For example, when apple juice with a concentration ratio of 5 times is blended so that the content in the food composition is 10 mass%, the fruit juice content (converted to straight juice) is 50 mass%. In addition, the concentration ratio of each fruit juice can be converted based on, for example, the minimum value of the standard of sugar refractometer reading or acidity standard of straight fruit juice of various fruits shown in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013).

[0095] <Food composition> The term "food composition" is not particularly limited to the commonly used meaning, and examples thereof include cooked food compositions, compositions for preparing cooked food compositions (confectionery, beverages, soups, main dishes, side dishes, staple foods, etc.) (concentrates for beverage preparation, seasonings, etc.), and feed (pet food (pet food, particularly for dogs and cats), industrial animal feed, etc.). However, the food composition of the present invention is preferably a food composition that is used in combination with other ingredients, and from this viewpoint, it is preferably a composition for preparing cooked food compositions (confectionery, beverages, soups, main dishes, side dishes, staple foods, etc.) (concentrates for beverage preparation, seasonings, etc.). In addition, the food composition of the present invention is preferably a food composition filled in a container, that is, a packaged food composition.

[0096] The composition for preparing the cooked food composition is not particularly limited, and examples thereof include compositions for preparing beverages, dessert sauces / creams, seasonings, retort foods, etc. Among these, preferred are compositions for preparing beverages, dessert sauces / creams, seasonings, etc., and more preferred are seasonings. That is, the food composition of the present invention is preferably a seasoning containing acetic acid.

[0097] Furthermore, the term "prepared food composition" refers to a food composition that is ready to be eaten as is, and examples thereof include confectioneries, beverages, soups, main dishes, side dishes, and staple foods.

[0098] Confectionery refers to food compositions that are manufactured and prepared to emphasize tastes such as sweetness or saltiness, or to improve tactile sensations such as texture, and to satisfy taste sensations such as olfactory sensations with various smells. More specifically, examples include jellies, puddings, chocolates, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), etc., among which jellies and frozen desserts (ice cream, sherbet, etc.) are preferred, and among which jellies are particularly preferred.

[0099] Soup is a food composition containing a large amount of water, obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Specific examples of soup include minestrone, sanratan, baitang soup, and chige soup.

[0100] The term "main dish" refers to a food composition that is cooked mainly for the purpose of ingesting protein, and examples thereof include hamburger steak, fried chicken, steak, omelette, braised pork, meatballs, ham, bacon, hot tofu, grilled fish, boiled fish, twice-cooked pork, green pepper and pork stir fry, Bang Bang Chicken, stir-fried vegetables using meat, cabbage rolls, and stuffed peppers.

[0101] Side dishes refer to food compositions that are cooked primarily for the purpose of ingesting vitamins, minerals, dietary fiber, etc., and examples include salads, steamed vegetables, stir-fried vegetables that do not contain meat, boiled vegetables, vegetables dressed in sesame sauce (such as spinach dressed in sesame sauce), pickled vegetables, and marinated vegetables.

[0102] Staple foods refer to food compositions that are cooked primarily for the purpose of ingesting carbohydrates, and examples include cooked rice, noodles (ramen, Japanese soba, udon, pasta, pho, etc.), bread, cereals, etc.

[0103] The composition for preparing a beverage may be, for example, a concentrated type beverage. This is diluted with a suitable beverage (for example, water or 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.

[0104] Dessert sauces and creams are liquid, powdered, or semi-solid sauces or creams that are poured, spread on, or mixed into beverages or confectioneries (such as jellies, cakes, ice cream, etc.) to add flavor, texture, or color to the dessert. Examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce, and pomegranate sauce.

[0105] The seasonings are not particularly limited. For example, sauce (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), dressing (non-oil dressing, separated dressing, emulsified dressing, etc.), seasoned vinegar (for example, general-purpose seasoned vinegar, seasoned vinegar for pickles, seasoned vinegar for sushi rice, seasoning liquid for pickled vegetables (for example, pickles such as picles), sweet vinegar, etc.), seasoning for rice, ponzu seasoning, dashi-containing seasonings (for example, noodle soup stock, pot soup stock, etc.), seasoning for natto, seasoning for pickles, seasoning for meat, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, spicy spice-containing seasonings, chutney, mustard, mayonnaise, etc. However, the food composition of the present invention does not have to be the brewing vinegar itself defined based on the Japanese agricultural and forestry standards of brewing vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626 of December 13, Reiwa 1 year), and the content of brewing vinegar in the food composition may preferably be 20 to 80% by mass, particularly preferably 30 to 70% by mass. In addition, examples of the "dashi-containing seasoning" include seasonings containing the above-mentioned extracts of kelp, extracts of fish, extracts of shellfish, extracts of livestock meat, extracts of vegetables and mushrooms, and seasonings containing pieces of fish, shellfish, and livestock meat.

[0106] The food composition of the present invention may be used, for example, to produce food compositions containing milk (such as milk such as cow's milk and its processed products such as skim milk powder, whole milk powder, condensed milk, fermented milk, yogurt, fresh cream, sweetened condensed milk, skim milk, cream powder, sweetened milk powder, formulated milk powder, whey powder, buttermilk powder), meat, fish, vegetables, fruits, grains, and beans.

[0107] Examples of beverages include beverages containing fruit juice (e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu citrus, kabosu, sudachi, bergamot, pink grapefruit, hassaku oranges, calamansi oranges, shekwasha oranges, etc.), tropical fruits (pineapples, bananas, guavas, mangoes, acerola, papayas, passion fruits, etc.), lychees, strawberries, apples, peaches, grapes (white grapes, red grapes, etc.), black currants, raspberries, pomegranates, plums, pears, apricots, plums, kiwifruit, etc.), fruit juices (such as fruit juices of fruits, melon, blueberry, acai, etc., aids, near water, beauty drinks, smoothies, etc.), dairy drinks (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 (such as tomato, carrot, pumpkin juice, smoothies, green juice, etc.) , soft drinks (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, almonds, etc.), tea drinks (e.g. black tea, oolong tea, green tea, black tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea, as well as blended teas (grains such as pearl barley, barley, brown rice, soybeans, and corn, persimmon leaves, loquat leaves, bear bamboo, gynostemma, angelica tree, and dokudami leaves, kelp, safflower, etc.) , shiitake mushrooms, lychees, etc.), coffee drinks, powdered drinks (for example, cocoa, green juice, etc.), alcoholic beverages (for example, beer, beer-flavored beverages such as happoshu (low-malt beer), brewed alcoholic beverages such as fruit wine and sake, distilled alcoholic beverages such as shochu, whiskey, brandy, spirits, etc., mixed alcoholic beverages such as liqueurs in which distilled alcoholic beverages are mixed with auxiliary materials such as sugars, and further cocktails, fizzes, 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 gas, etc. are added to these alcoholic beverages). Among these, fruit juice-containing beverages are preferable. In one aspect of the present invention, the food composition of the present invention may contain a flavoring.Examples of the flavoring include flavorings having a fruit juice flavor, as described below (lemon flavoring, apple flavoring, pomegranate flavoring, blueberry flavoring), but other flavorings such as yogurt flavoring, Japanese pepper flavoring, and ginger flavoring can also be used as appropriate, and the type is not limited.

[0108] <Second embodiment> The second embodiment relates to a method for producing a food composition, comprising a step of adjusting the content of acetic acid to 2% by mass or more, and a step of adjusting the ratio of the content of pyroglutamic acid (ppm by mass) to the content of acetic acid (% by mass) to 70 or less. The food composition in this embodiment includes the food composition disclosed in the first embodiment. That is, the embodiment of step 2 includes a method for producing the food composition of the present invention disclosed in the first embodiment by arbitrarily combining all the provisions disclosed in the first embodiment.

[0109] The second embodiment also includes a method for producing a food composition comprising the steps of: A method for producing a food composition comprising the steps of: (A), (B), and (C). (A) preparing a solution X having an acetic acid content of 5% by mass or more; (B) diluting the solution X so that the content of acetic acid in the food composition is 2% by mass or more; (C) A step of adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less. The method for producing a food composition further comprises the following step (D): (D) A step of adjusting the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 180 or less. The method for producing a food composition further comprises the following step (E): (E) A step of adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 600 or less. The method for producing a food composition further comprises the following step (F). (F) A step of adjusting the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 30 or more. The method for producing a food composition further comprises the following step (G): (G) adjusting the ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) to be 10 or more; The method for producing a food composition further comprises at least one selected from the group consisting of steps (H), (I), (J), and (K). (H) adjusting the ratio of the content (ppm by mass) of free glutamic acid to the total content (ppm by mass) of free amino acids to be 0.03 or more; (I) adjusting the ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more; (J) adjusting the ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.01 or more; (K) adjusting the ratio of the free histidine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more; The method for producing a food composition further comprises the following steps (L) and / or (M). (L) adjusting the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less; (M) A step of adjusting the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less. The method for producing a food composition further comprises the following step (N): (N) Filling the food composition into a container The method for producing a food composition further comprises the following step (O): (O) Sterilizing the food composition

[0110] In step (A), the solution X having an acetic acid content of 5% by mass or more preferably contains acetic acid produced by acetic acid fermentation of alcohol, and may contain acetic acid produced by alcohol fermentation of raw materials such as fruits and grains by yeast and further acetic acid fermentation by acetic acid bacteria. Specifically, the solution X may contain brewed vinegar specified based on the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), and the ratio of the content (mass%) of acetic acid obtained by acetic acid fermentation to the content (mass%) of acetic acid in the solution X can be, for example, 0.7 or more, preferably 0.8 or more, more preferably 0.9 or more, even more preferably 0.95 or more, even more preferably 0.97 or more, particularly preferably 0.99 or more, and particularly preferably 1. In other words, the solution X may contain brewed vinegar or may be brewed vinegar. The content of acetic acid in solution X may be 5.0% by mass or more, preferably 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, or 13.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 30% by mass or less, 27% by mass or less, 25% by mass or less, 23% by mass or less, 21% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 8% by mass or less, 7.5% by mass or less, 7% by mass or less, 6.5% by mass or less, or 6.0% by mass or less. The range may be, for example, 5.0 to 30 mass %, preferably 5.5 to 25 mass %, more preferably 7.0 to 20 mass %, and particularly preferably 8.0 to 18 mass %, or 10 to 16 mass %.

[0111] According to one aspect of the present invention, the solution X may be a food composition that satisfies the requirements for pyroglutamic acid, malic acid, lactic acid, or other organic acid, as disclosed in the first embodiment, or that satisfies the requirements for diacetyl, acetoin, amino acids, or the like.

[0112] Since the above-mentioned solution X contains acetic acid at a high concentration, it is possible to generally produce the food composition disclosed in the first embodiment or a food composition (liquid seasoning) having a pleasant sour taste. Therefore, the present invention also includes the following aspects. Solution X, in which the acetic acid content is 5% by mass or more and the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

[0113] Since the above-mentioned solution X contains acetic acid at a high concentration, it is possible to generally produce the food composition disclosed in the first embodiment or a food composition (liquid seasoning) having a pleasant sour taste. Therefore, the present invention also includes the following aspects. A method for producing a liquid seasoning by diluting solution X, in which the acetic acid content is 5% by mass or more and the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less, so that the acetic acid content is 2% by mass or more.

[0114] Since the above-mentioned solution X contains acetic acid at a high concentration, it is possible to generally produce the food composition disclosed in the first embodiment or a food composition (liquid seasoning) having a pleasant sour taste. Therefore, the present invention also includes the following aspects. A liquid seasoning produced by diluting solution X, which has an acetic acid content of 5% by mass or more and a ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less, so that the acetic acid content is 2% by mass or more.

[0115] In step (B), the content of acetic acid in the prepared food composition may be 2% by mass or more, preferably 2.3% by mass or more, 2.6% by mass or more, 2.9% by mass or more, 3.0% by mass or more, 3.3% by mass or more, 3.6% by mass or more, or 3.9% by mass or more, more preferably 4.0% by mass or more, 4.2% by mass or more, 4.3% by mass or more, or 4.4% by mass or more, particularly preferably 4.5% by mass or more, 4.6% by mass or more, 4.8% by mass or more, or 5.0% by mass or more. However, in the process from step (A) to step (B), it is preferable that the reduction rate of the acetic acid content of solution X is a predetermined value or more. This can suppress the generation of unpleasant sourness in a series of steps from the stage of producing the food composition to the stage of consuming it. The reduction rate of the acetic acid content of solution X refers to the value obtained by subtracting the acetic acid content in the food composition obtained by step (B) from the acetic acid content of solution X in step (A), and is expressed as mass %. For example, when the acetic acid content of solution X is 10 mass %, and the acetic acid content in the food composition obtained by step (B) is 4 mass %, the reduction rate of the acetic acid content of solution X is calculated to be 60 mass %. In this embodiment, in the process from step (A) to step (B), the reduction rate of the acetic acid content of solution X may be preferably 20 mass % or more, 25 mass % or more, or 30 mass % or more, more preferably 40 mass % or more, or 50 mass % or more, and even more preferably 55 mass % or more. The present invention also discloses a numerical range specified by combining the above upper limit value and lower limit value.

[0116] Furthermore, step (B) may include a step of diluting solution X with solution Y containing a smaller amount of acetic acid than solution X. The content of acetic acid in solution Y may be 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, or 4.5% by mass or more, and the upper limit may be, for example, 7.0% by mass or less, or 6.5% by mass or less. In addition, solution Y may contain brewed vinegar specified based on the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), and it is particularly preferable that solution Y contains rice vinegar. In addition, according to one aspect of the present invention, solution Y may be brewed vinegar specified based on the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019). Therefore, according to one aspect of the present invention, the food composition of the present invention may be produced by containing two or more types of brewed vinegar.

[0117] In step (C), the preferred numerical range, upper limit, and lower limit of the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0118] In step (D), the preferred numerical range, upper limit, and lower limit of the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0119] In step (E), the preferred numerical range, upper limit, and lower limit of the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0120] In step (F), the preferred numerical range, upper limit, and lower limit of the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0121] In step (G), the preferable numerical range, upper limit value, and lower limit value of the ratio of the total content (mass ppm) of free amino acids to the content (mass %) of acetic acid in the food composition can adopt the embodiments disclosed in the first substantial form.

[0122] In step (H), the preferable numerical range, upper limit value, and lower limit value of the ratio of the content (mass ppm) of free glutamic acid to the total content (mass ppm) of free amino acids in the food composition can adopt the embodiments disclosed in the first substantial form.

[0123] In step (I), the preferable numerical range, upper limit value, and lower limit value of the ratio of the content of free alanine to the total content (mass ppm) of free amino acids in the food composition can adopt the embodiments disclosed in the first substantial form.

[0124] In step (J), the preferable numerical range, upper limit value, and lower limit value of the ratio of the content (mass ppm) of free glycine to the total content (mass ppm) of free amino acids in the food composition can adopt the embodiments disclosed in the first substantial form.

[0125] In step (K), the preferable numerical range, upper limit value, and lower limit value of the ratio of the content (mass ppm) of free histidine to the total content (mass ppm) of free amino acids in the food composition can adopt the embodiments disclosed in the first substantial form.

[0126] Also, in the second embodiment, it may include at least one, two, three, or four selected from the group consisting of the above steps (H), (I), (J), and (K). Further, the food composition of the present invention preferably includes at least (H) and (I) or at least (H) and (K) among the group consisting of (H), (I), (J), and (K) from the viewpoint of being able to adjust the taste balance with other ingredients when the food composition of the present invention is used in combination with other ingredients.

[0127] In step (L), the preferred numerical range, upper limit, and lower limit of the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0128] In step (M), the preferred numerical range, upper limit, and lower limit of the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) in the food composition can adopt the embodiment disclosed in the first substantial aspect.

[0129] In addition, in the second embodiment, it is particularly preferable to include steps (L) and (M) from the viewpoint of suppressing unpleasant sourness that occurs when the food composition is stored for a long period of time while enhancing the mellow sourness that remains after ingesting acetic acid.

[0130] In step (N), the food composition is preferably filled into a sealed container, and may be filled into a paper carton, a plastic bottle, or a glass bottle. However, the food composition of the present invention may be filled into a light-transmitting container from the viewpoint of suppressing unpleasant sourness even when exposed to light. The light-transmitting container may be one that is normally recognized by a person skilled in the art at the time of filing the present invention, such as a plastic bottle.

[0131] In step (O), sterilization may be performed by heating and / or pressurization. When heat sterilization is performed in step (O), the method may include, for example, a step of sterilizing the food composition by maintaining the temperature of the food composition at 60 to 120°C, more preferably 65 to 100°C, and particularly preferably 70 to 95°C, for 10 to 60 seconds or 15 to 40 seconds.

[0132] In the second embodiment, as long as the solution X in step (A) can be prepared, the order of each step may be any order as long as the food composition of the present invention can be produced. In other words, the steps may be performed in an order that is easy for a person skilled in the art to carry out. However, from the viewpoint of ease of implementation, it is preferable to carry out steps (A), (B), (C), (D), (E), (F), (G), (H), (I), (J), (K), (L), and (M) and then carry out steps (N) and (O). Note that steps (N) and (O) may be performed in either order. In other words, the food composition may be sterilized before filling, or may be sterilized after filling. In addition, a form in which the food composition is filled while being heat sterilized may be adopted.

[0133] <Third embodiment> The food composition of the present invention is useful in terms of daily intake of acetic acid, since unpleasant sourness is suppressed even when stored for a long period of time, and is therefore useful as a method for increasing daily acetic acid intake. Therefore, the third embodiment relates to a method for increasing daily acetic acid intake by using the food composition disclosed in the first embodiment or the food composition produced by the second embodiment, more specifically, a method for increasing daily acetic acid intake by eating a cooked food composition to which the food composition disclosed in the first embodiment is added. The third embodiment also relates to a food composition for increasing daily acetic acid intake, more specifically, a food composition for increasing daily acetic acid intake by being contained in a cooked food composition. Note that the food composition in the third embodiment can be the food composition disclosed in the first embodiment, and therefore includes food compositions in which all provisions disclosed in the first embodiment are combined in any combination.

[0134] In the third embodiment, the amount of acetic acid ingested by a person per day can be preferably 666 mg or more, particularly preferably 750 mg or more. The amount of acetic acid may be achieved by taking it once a day, or by taking it in multiple doses. Furthermore, the third embodiment includes an embodiment in which a person continues to take 666 mg or more, particularly preferably 750 mg or more, of acetic acid per day for one week or more.

[0135] Furthermore, the third embodiment encompasses a method for increasing the intake of acetic acid in feeding pet animals such as dogs, cats, and guinea pigs, and industrial animals such as cows, pigs, chickens, and sheep, compared to when the food composition disclosed in the first embodiment is not used.

[0136] <Fourth embodiment> From the same viewpoint as the third embodiment, the present invention relates to a method for suppressing sourness in a food composition used for applications in which acetic acid is ingested at 666 mg or more, particularly preferably 750 mg or more per day, by adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less (this is referred to as the fourth embodiment). Note that the food composition in the fourth embodiment can be the food composition disclosed in the first embodiment, and therefore includes food compositions in which all the provisions disclosed in the first embodiment are combined in any combination.

[0137] The food composition in the fourth embodiment is preferably a food composition used for applications in which a human takes in 666 mg or more, particularly preferably 750 mg or more, of acetic acid per day. The food composition may be used to be taken once a day, or may be taken in multiple doses. In order to take in 666 mg or more, particularly preferably 750 mg or more, of acetic acid per day, it is sufficient to take 15 g of vinegar with an acetic acid content of 5% by mass per day, and it is recommended to take 15 ml of vinegar per day as a guideline. From this perspective, in one aspect of the food composition in the fourth embodiment, the present invention can also be a method for suppressing sourness by adjusting the ratio of the pyroglutamic acid content (mass ppm) to the acetic acid content (mass %) to 70 or less in a food composition used for applications in which 15 ml or more of vinegar is taken per day.

[0138] Furthermore, the fourth embodiment encompasses a food composition that is used to increase the intake of acetic acid in pet animals such as dogs, cats, and guinea pigs, and in industrial animals such as cows, pigs, chickens, and sheep, compared to when the food composition according to the fourth embodiment is not used.

[0139] In addition, since the food composition of the present invention may be used to produce a cooked food composition, the present invention encompasses the following fifth embodiment.

[0140] <Fifth embodiment> The fifth embodiment relates to a cooked food composition containing the food composition of the present invention. In this embodiment, the "food composition of the present invention" can be read as a "composition for preparing a cooked food composition" and can be a cooked food composition containing a food composition that arbitrarily combines the provisions regarding the ingredients disclosed in the first embodiment. Note that the type of cooked food composition can be, for example, the cooked food composition disclosed in the first embodiment.

[0141] The fifth embodiment relates to a method for producing a cooked food composition by adding the food composition of the present invention. In this embodiment, the term "food composition of the present invention" can be read as "composition for preparing a cooked food composition" and can be a method for producing a cooked food composition using a food composition that combines any of the provisions regarding ingredients disclosed in the first embodiment. The type of cooked food composition can be, for example, the cooked food composition disclosed in the first embodiment. In the fifth embodiment, the timing of adding the food composition of the present invention in the production of a cooked food composition is not particularly limited. For example, the food composition of the present invention may be added during the process of producing a cooked food composition, and then sterilized and filled as appropriate, or the cooked food composition to which the food composition of the present invention has been added may be prepared by adding the food composition of the present invention immediately before eating the cooked food composition. EXAMPLES

[0142] <Test 1> Evaluation of unpleasant sourness that occurs during long-term storage of food compositions First, commercially available black vinegar, apple vinegar, grain vinegar, rice vinegar, brown rice vinegar, brewed vinegar (acetic acid content about 15 mass%), water, acetic acid, lactic acid (CAS number 79-33-4, Musashino Chemical Laboratory), malic acid (CAS number 6915-15-7, Fujifilm Wako Pure Chemical Industries, Ltd.) were appropriately mixed to prepare samples. Furthermore, in order to clearly show the difference in unpleasant sourness when stored for a long period of time, sucrose was added to each sample to a concentration of 10 mass%, and the obtained samples were stored at 40 ° C for 60 days. Next, the contents of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, diacetyl, and acetoin were measured, and test products (Reference Example 1, Test Examples 1 to 15, Test Example 28) with the compositions shown in Table 1 were prepared. In this example, the contents of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, and gluconic acid were measured by high performance liquid chromatography in accordance with the measurement method for "organic acids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition). Specifically, the measurements were performed under the following conditions. Equipment used: Shimadzu Corporation, model LC-20AD Measurement conditions: Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Column: Shodex KC-G 6B + KC-811 x 2 (Showa Denko) Column temperature: 52℃ Detection: Electrical conductivity detector The diacetyl and acetoin contents were measured using GC (FID). Specifically, the peak areas of each component were analyzed using gas chromatography under the following conditions, and diacetyl and acetoin with known concentrations diluted with absolute ethanol were analyzed as standard samples using the external standard method. A calibration curve was created based on the detected peak areas, and the analytical results of the analytical samples were applied to the calibration curve to calculate the contents. <Gas chromatograph conditions> Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) GC column: TC-WAX (GL Sciences) Length: 30 m, inner diameter: 0.53 mm, film thickness: 1.0 μm Gas flow rate: 5mL / min (carrier: He gas) Temperature conditions: 40℃ (6 min) hold → 8℃ / min temperature rise → 130℃ (0 min) hold → Post run 230℃ (10 min) ·Injection volume: 0.5μL Inlet mode: Split (split ratio 5:1 split flow rate 25mL / min) Detector: FID (Agilent Technologies) Measurement method: FID_FLAVOR_SP5 · Analysis method: FID_FLAVOR_SP5_Analysis Furthermore, the contents of various free amino acids were analyzed by the following method. That is, first, the sample to be analyzed was diluted with a solution prepared by mixing distilled water and lithium citrate buffer (pH 2.2) in equal amounts, filtered through a 0.2 μm filter to remove coarse substances, and then used for analysis. Using the pretreated sample, the amino acid content was measured according to the amino acid analysis method described in the "Analysis Manual of the Japanese Food Standard Composition Table 2015 Edition (Seventh Revised Edition)". Specifically, it was measured using an amino acid automatic analyzer (LA8080, manufactured by Hitachi High-Tech Corporation). For the obtained test products, the sour taste with a putrid feeling, the sour taste that numbs the tongue, and the sour taste with astringency were evaluated, and further, a comprehensive evaluation of the unpleasant sour taste was conducted. The evaluation was carried out by 10 professional panelists as follows. In addition, as sensory examiners for each sensory test, after conducting discrimination training in advance on the taste, smell, texture, and appearance of foods, those with particularly excellent results, experience in product development, rich knowledge about the quality of food taste, smell, texture, and appearance, and who are capable of making absolute evaluations for each sensory test item were selected. Also, for any of the above evaluation items, after standardizing each score of the evaluation criteria among all examiners in advance, an objective sensory test was conducted. Then, the average value of the scores of 10 sensory examiners was calculated, and the first decimal place was rounded off to obtain the final score. The results are shown in Table 1. In addition, points noticed other than the evaluation items were noted, and the obtained opinions were described in the remarks column.

[0143] <Evaluation of sour taste with a putrid feeling> 1: The sour taste that gives a putrid feeling is significantly felt, which is not preferable. 2: The sour taste that gives a putrid feeling is felt slightly strongly, but it is acceptable. 3: The sour taste that gives a putrid feeling is slightly weak and slightly preferable. 4: The sour taste that gives a putrid feeling is weak and preferable. 5: The sour taste that gives a putrid feeling is very weak and very preferable.

[0144] <Evaluation of sour taste that numbs the tongue> 1: The sour taste that makes the tongue tingle is significantly felt, which is not preferable. 2: The acidity is a little strong and numbing on the tongue, but tolerable. 3: The acidity is slightly mild and numbing on the tongue, which is quite pleasant. 4: It has a mild, numbing sourness that makes the tongue tingle, which is quite pleasant. 5: It has a very mild, numbing sourness that makes the tongue tingle, and is very pleasant.

[0145] <Evaluation of astringent sourness> 1: The sour taste is so pronounced that it makes your cheeks shrink, which is undesirable. 2: The sourness is a little strong and makes your cheeks shrink, but it is tolerable. 3: The cheek-constricting sourness is slightly weak and somewhat pleasant. 4: It has a mild, cheek-constricting sourness that is quite pleasant. 5: Very mild cheek-constricting sourness, very pleasant.

[0146] <Overall rating of unpleasant sourness> 1: The overall impression of sourness is very bad and not desirable. 2: The overall impression of sourness is somewhat negative, but acceptable. 3: The overall impression of sourness is not bad and is somewhat pleasant. 4: The overall impression of acidity is good and pleasant. 5: The overall impression of acidity is very good and very pleasant.

[0147] From Table 1, it was found that by adjusting the content of acetic acid in the food composition, the ratio of the content of pyroglutamic acid (mass ppm) to the content of acetic acid (mass%), and the ratio of the content of lactic acid (mass ppm) to the content of acetic acid (mass%), and further by adjusting the ratio of the content of malic acid (mass ppm) to the content of acetic acid (mass%), and / or the ratio of the content of α-ketoglutaric acid (mass ppm) to the content of acetic acid (mass%), the sour taste of putrefaction, the sour taste of numbing the tongue, the sour taste of astringency, and the overall unpleasant sour taste can be suppressed. In addition, it was found that the sour taste of oxidized fats and oils can be suppressed by adjusting the content of acetoin and diacetyl.

[0148] [Table 1-1]

[0149] [Table 1-2]

[0150] <Test 2> Examination of the effects of various amino acids and gluconic acid With reference to Test Examples 3, 4, 6 to 15, 28, in which the overall evaluation result of the unpleasant sour taste in Test 1 was 3 or more, commercially available black vinegar, apple vinegar, grain vinegar, rice vinegar, brown rice vinegar, brewed vinegar (acetic acid content of about 15% by mass), water, acetic acid, lactic acid (CAS No. 79-33-4, manufactured by Musashino Chemical Laboratory), malic acid (CAS No. 6915-15-7, manufactured by Fujifilm Wako Pure Chemical Corporation) were appropriately mixed to prepare samples. To the obtained samples, various amino acids (L-alanine (CAS No. 56-41-7), L-glutamic acid (CAS No. 56-86-0), glycine (CAS No. 56-40-6), L-histidine (CAS No. 71-00-1), L-proline (CAS No. 147-85-3), L-phenylalanine (CAS No. 63-91-2), all manufactured by Nippon Rikagaku Yakuhin Co., Ltd.) and gluconic acid solution (containing 50% by mass of gluconic acid (CAS No. 526-95-4), manufactured by Fujifilm Wako Pure Chemical Corporation) were appropriately added and stored at 40 °C for 60 days. For each sample, the content of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, diacetyl, and acetoin was measured, and values similar to those of Test Examples 3, 4, 6 to 15, 28 were obtained. For these samples, various amino acids (L-alanine (CAS No. 56-41-7), L-glutamic acid (CAS No. 56-86-0), glycine (CAS No. 56-40-6), L-histidine (CAS No. 71-00-1), L-proline (CAS No. 147-85-3), L-phenylalanine (CAS No. 63-91-2), all manufactured by Nippon Rikagaku Yakuhin Co., Ltd.) and gluconic acid solution (containing 50% by mass of gluconic acid (CAS No. 526-95-4), manufactured by Fujifilm Wako Pure Chemical Corporation) were appropriately added, and the content of gluconic acid and the content of various free amino acids were measured by the method described in the section of Test 1, and test articles (Test Examples 16 to 27, Test Example 29) having the composition shown in Table 2 were prepared. The obtained test products were evaluated in the same manner as in Test 1 for the sour taste with a sense of body and the mellow sour taste remaining after ingesting acetic acid. That is, the evaluation was performed by 10 expert panelists as follows. As sensory inspectors who performed each sensory test, they were previously trained in identifying the taste, smell, texture, and appearance of food, and were selected from inspectors who had particularly excellent results, had experience in product development, had a wealth of knowledge about the quality of food such as the taste, smell, texture, and appearance, and were capable of making absolute evaluations for each sensory test item. In addition, for each of the above evaluation items, all inspectors standardized the scores of the evaluation criteria in advance and then performed an objective sensory test. Then, the average value of the scores of the 10 sensory inspectors was calculated, and the final score was determined by rounding off to the nearest decimal place. The results are shown in Table 2. Furthermore, 15 ml of each of the obtained test products was added to gyoza (dumplings), fried chicken, vinegared dishes, ramen, and mazesoba (a type of ramen without soup) to prepare cooked food compositions containing each test example. By eating these, the balance of taste between each test example and other ingredients was confirmed, and any opinions obtained were recorded in the remarks column.

[0151] <Evaluation of full-bodied acidity> 1: The mellow sour taste disappears immediately after putting the food composition in the mouth, which is undesirable. 2: The mellow sourness felt gradually decreases from immediately after putting the food composition in the mouth until just before swallowing, but is tolerable. 3: The mellow sourness lasts somewhat from immediately after putting the food composition in the mouth until just before swallowing, which is somewhat preferable. 4: The mellow sour taste lasts from immediately after the food composition is put in the mouth until just before it is swallowed, which is preferable. 5: A very mellow sour taste persists from immediately after the food composition is put in the mouth until immediately before swallowing, which is very preferable.

[0152] <The mild sourness that remains after ingesting acetic acid> 1: After swallowing, a strong sour taste remains with a burning sensation in the throat, which is undesirable. 2: Sour taste with a burning sensation in the throat remains after swallowing, but is tolerable. 3: Slightly less sour with a burning sensation in the throat after swallowing, somewhat pleasant. 4: Mild sourness with a burning sensation in the throat after swallowing is preferable. 5: Very mild sourness with a burning sensation in the throat after swallowing, very pleasant.

[0153] Table 2 shows the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) of the food composition, the ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free glutamic acid content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free alanine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free proline content (ppm by mass) to the total free amino acid content (ppm by mass), and the free phenylalanine content (ppm by mass) ( Ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) By adjusting the ratio of the content (ppm by mass), the ratio of the content (ppm by mass) of free alanine to the content (ppm by mass) of free proline, the ratio of the content (ppm by mass) of free glycine to the content (ppm by mass) of free proline, and the ratio of the content (ppm by mass) of free histidine to the content (ppm by mass) of free proline, it was found that the full-bodied sourness and the mellow sourness remaining after ingesting acetic acid can be enhanced, and the balance of the taste with other ingredients when added to a cooked food composition can be improved. Note that, in each test example, the sourness with a putrid feeling, the sourness with a numbing tongue, the sourness with astringent feeling, and the overall unpleasant sourness were suppressed, as in Test 1.In addition, similarly to Test 1, even when sucrose was added to the sample so that the sucrose content in the sample was 10% by mass before storage at 40°C for 60 days, the putrid sour taste, tongue-numbing sour taste, astringent sour taste, and overall unpleasant sour taste were suppressed, and further, the wateriness of each test example and the cooked food composition containing each test example was suppressed. Furthermore, similarly to Test 1, even when, instead of mixing various amino acids, a kelp extract, a mackerel extract, a bonito extract, a sea bream extract, a scallop extract, or a chicken extract, each of which has a known free amino acid content, was appropriately mixed to prepare a composition similar to that of Test Example 21, the same results as the above evaluation results were obtained, and the umami of the food composition was felt to be stronger.

[0154] [Table 2-1]

[0155] [Table 2-2]

Claims

1. A food composition that satisfies the following requirements (i) and (ii). (i) The content of acetic acid is 2% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

2. The food composition according to claim 1, wherein the pyroglutamic acid content is 1000 ppm by mass or less.

3. The food composition according to claim 1, further satisfying the following requirement (iii). (iii) The ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is 180 or less.

4. The food composition according to claim 1, further satisfying the following requirement (iv): (iv) The ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) is 600 or less.

5. The food composition according to claim 1, further satisfying the following requirement (v): (v) The ratio of the content of α-ketoglutaric acid (ppm by mass) to the content of acetic acid (% by mass) is 300 or less.

6. The food composition according to claim 1, further satisfying the following requirement (vi): (vi) The ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) is 30 or more.

7. The food composition according to claim 1, further satisfying the following requirements (vii) and / or (viii): (vii) The acetoin content is 500 ppm by mass or less. (viii) The diacetyl content is 50 ppm by mass or less.

8. The food composition according to claim 1, further satisfying the following requirement (ix): (ix) The ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) is 10 or more.

9. The food composition according to claim 1, further satisfying at least one of the following requirements (x), (xi), (xii), and (xiii): (x) the ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) is 0.03 or more; (xi) the ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more; (xii) the ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.01 or more; (xiii) the ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more;

10. The food composition according to claim 1, further satisfying the following requirement (xiv): (xiv) the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) is 50 or less.

11. The food composition according to claim 1, further satisfying the following requirement (xv): (xv) the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) is 30 or less;

12. The food composition according to claim 1, further satisfying the following requirements (xvi) and / or (xvii): (xvi) the ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.07 or less. (xvii) the ratio of the free proline content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.07 or less;

13. 2. The food composition of claim 1, further satisfying at least one selected from the group consisting of the following requirements: (xviii), (xix), (xx), and (xxi). (xviii) the ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more; (xix) the ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more; (xx) the ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more; (xxi) the ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more;

14. The food composition according to claim 1, further satisfying at least one of the following requirements (xxii), (xxiii), (xxiv), and (xxv): (xxii) the ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) is 2 or more; (xxiii) the ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) is 1.5 or more; (xxiv) the ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more. (xxv) the ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more;

15. The food composition according to claim 1 , having a soluble sugar content of 1% by mass or more.

16. The food composition according to claim 1 , which contains brewed vinegar.

17. The food composition according to claim 1 , which contains an extract of kelp.

18. 2. The food composition of claim 1, which contains an extract of fish.

19. 10. The food composition of claim 1 comprising an extract of shellfish.

20. 2. The food composition according to claim 1, which contains an extract of meat.

21. 2. The food composition of claim 1, having a pH of less than 4.

6.

22. The food composition of claim 1 , wherein the food composition is a food composition for storage at room temperature.

23. The method for producing the food composition according to any one of claims 1 to 22, comprising a step of adjusting the content of acetic acid to 2% by mass or more, and a step of adjusting the ratio of the content of pyroglutamic acid (ppm by mass) to the content of acetic acid (% by mass) to 70 or less.

24. A method for producing a food composition comprising the following steps (A), (B), and (C). (A) preparing a solution X having an acetic acid content of 5% by mass or more; (B) diluting the solution X so that the content of acetic acid in the food composition is 2% by mass or more; (C) adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less.

25. 25. The method for producing a food composition according to claim 24, further comprising the following step (D): (D) A step of adjusting the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 180 or less.

26. 25. The method of claim 24, further comprising the step (E): (E) A step of adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 600 or less.

27. 25. The method for producing a food composition according to claim 24, further comprising the following step (F): (F) A step of adjusting the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 30 or more.

28. 25. The method for producing a food composition according to claim 24, further comprising the following step (G): (G) adjusting the ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid to be 10 or more;

29. The method for producing a food composition according to any one of claims 24 to 28, further comprising at least one selected from the group consisting of the following steps (H), (I), (J), and (K). (H) adjusting the ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.03 or more; (I) adjusting the ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more; (J) adjusting the ratio of the free glycine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.01 or more; (K) adjusting the ratio of the free histidine content (ppm by mass) to the total content (ppm by mass) of free amino acids to be 0.02 or more;

30. The method for producing a food composition according to claim 24, further comprising the following steps (L) and / or (M). (L) adjusting the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less; (M) adjusting the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less;

31. The method for producing a food composition according to claim 24, further comprising the following step (N): (N) Filling the food composition into a container

32. The method for producing a food composition according to claim 24, further comprising the following step (O). (O) Sterilizing the food composition

33. The food composition according to any one of claims 1 to 22, for inclusion in a cooked food composition to increase daily acetic acid intake.

34. A method for suppressing sourness in a food composition used for applications in which 666 mg or more of acetic acid is ingested per day, the method comprising adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less.

35. The food composition according to any one of claims 1 to 22, which is a seasoning.

36. A method for producing a cooked food composition comprising adding a food composition according to any one of claims 1 to 22.

37. A food composition having an acetic acid content of 5% by mass or more and a ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less.

38. Solution X, in which the acetic acid content is 5% by mass or more and the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

39. A method for producing a liquid seasoning by diluting a solution X having an acetic acid content of 5% by mass or more and a ratio of a pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less, so that the acetic acid content is 2% by mass or more.

40. A liquid seasoning is produced by diluting a solution X having an acetic acid content of 5% by mass or more and a ratio of a pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) of 70 or less so that the acetic acid content is 2% by mass or more.

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