Beverage / food product composition, production method for beverage / food product composition, and food product

Abstract

To provide a beverage / food product composition which has an emulsifying function and can produce various food products inhibited in a smell specific to Bacillus natto or hay bacillus though containing a component derived from the bacilli, and reduced in adhesive strength to allow easy taking.SOLUTION: A beverage / food product composition is obtained by subjecting nutrient cells of at least one of hay bacillus and Bacillus natto to enzyme reaction processing with lysozyme or to fermentation processing with microbes (though excluding one obtained by further affecting protein degrading enzymes).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food and drink composition, a method for producing a food and drink composition, and a food. [Background technology]

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

[0003] It has been reported that bacterial cells of Bacillus subtilis and Bacillus subtilis var. natto (hereinafter collectively referred to as "Bacillus subtilis var. natto, etc.") can be used as seasonings or foods. For example, functional foods containing Bacillus subtilis and various foods, including noodles, have been proposed (Patent Documents 1 and 2). It has also been proposed to use a liquid component (extract) obtained by autolysis or autolysis in the presence of protease of cultured live Bacillus subtilis var. natto as a seasoning (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 3-139261 [Patent Document 2] Japanese Patent Application Publication No. 2023-134950 [Patent Document 3] Japanese Patent Application Publication No. 54-110364 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the foods and seasonings proposed in Patent Documents 1 to 3 have an odor specific to bacteria such as Bacillus subtilis natto. Many people dislike this odor, and there are problems such as the tendency to impair the original aroma of the food. Although it is possible to suppress the odor by using them in combination with foodstuffs with strong aromas such as ginger, the effect is limited, and the strong aroma of ginger and the like still tends to impair the original aroma of the food.

[0006] In addition, conventional foods using bacteria such as Bacillus subtilis natto have strong adhesive properties, so they tend to stick to teeth during mastication, making them difficult to eat.Furthermore, bacteria such as Bacillus subtilis natto themselves have a weak emulsifying effect, so it has been difficult to produce emulsified foods with a good flavor.

[0007] The present invention has been made in view of the problems associated with the prior art, and an object of the present invention is to provide a food and beverage composition having emulsifying properties, which contains components derived from Bacillus subtilis and Bacillus natto, but which suppresses the odor characteristic of these bacteria, and which has reduced adhesive strength, making it possible to produce a variety of foods that are easy to eat, and a method for producing the same.

[0008] Another object of the present invention is to provide a food product that contains components derived from Bacillus subtilis and Bacillus natto, but in which the odor characteristic of these bacteria is suppressed and adhesive strength is reduced, making it easy to eat. [Means for solving the problem]

[0009] That is, according to the present invention, the following food and drink compositions are provided. [1] A food or beverage composition obtained by subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding those obtained by further acting with a proteolytic enzyme). [2] The food and beverage composition according to [1], wherein the lysozyme is at least one selected from the group consisting of egg white lysozyme, serum lysozyme, and purified lysozyme. [3] The food and beverage composition according to [1], wherein the microorganism is koji mold. [4] The food and drink composition according to any one of [1] to [3], wherein the nutritive cells are nutritive cells of Bacillus subtilis var. natto. [5] The food and beverage composition according to [4], wherein the natto bacteria is at least one selected from the group consisting of FMT0007 strain (NITE P-03549), substantially identical strains thereof, and derivative strains thereof.

[0010] The present invention also provides the following method for producing a food or beverage composition. [6] A method for producing a food or beverage composition, which includes a step of subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding those which include a step of further acting with a proteolytic enzyme). [7] A method for producing a food or beverage composition according to [6], wherein the lysozyme is at least one selected from the group consisting of egg white lysozyme, serum lysozyme, and purified lysozyme. [8] The method for producing a food or beverage composition according to [6], wherein the microorganism is koji mold. [9] The method for producing a food or drink composition according to any one of [6] to [8] above, wherein the vegetative cells are vegetative cells of Bacillus subtilis natto.

[10] The method for producing a food and beverage composition according to [9], wherein the natto bacteria is at least one selected from the group consisting of FMT0007 strain (NITE P-03549), substantially identical strains thereof, and derivative strains thereof.

[0011] Furthermore, according to the present invention, the following foods are provided.

[11] A food product containing the food or drink composition according to any one of [1] to [5] above.

[12] A food obtained by cooking a food ingredient containing the food or drink composition according to any one of [1] to [5] above. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a food and beverage composition having emulsifying properties, which contains components derived from Bacillus subtilis and Bacillus natto, but suppresses the odor characteristic of these bacteria, and has reduced adhesive strength, making it possible to produce a variety of foods that are easy to eat, and a method for producing the same.

[0013] Furthermore, according to the present invention, it is possible to provide a food product which contains components derived from Bacillus subtilis and Bacillus natto, but which has a suppressed odor characteristic of these bacteria and has reduced adhesive strength, making it easy to eat. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a diagram (graph) showing the measurement results of odor intensity of the food and drink composition produced in Example 9. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0015] <Food and drink composition and method for producing same> Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments. One embodiment of the food and beverage composition of the present invention is obtained by subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding those obtained by further acting with a protease). Furthermore, one embodiment of the method for producing the food and beverage composition of the present invention includes a step of subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding those including a step of further acting with a protease).

[0016] The food and beverage composition of this embodiment is obtained by subjecting nutritive cells such as Bacillus subtilis natto to an enzymatic reaction or fermentation treatment, and is used as a raw material for producing various foods, and can be consumed as such. Nutritive cells such as Bacillus subtilis natto have characteristics such as high protein and low carbohydrates. Therefore, the food and beverage composition of this embodiment obtained by subjecting nutritive cells such as Bacillus subtilis natto to an enzymatic reaction or the like also has characteristics such as high protein and low carbohydrates, and is highly nutritious. Furthermore, by subjecting such highly nutritious nutritive cells such as Bacillus subtilis natto to an enzymatic reaction or fermentation treatment, the odor characteristic of bacteria is suppressed. Therefore, foods that are easy to eat even for those who dislike the odor characteristic of Bacillus subtilis natto can be easily produced without impairing the original aroma of the food. Furthermore, because the adhesive strength of nutritive cells such as Bacillus subtilis natto is reduced by subjecting them to an enzymatic reaction or the like, various foods that are easy to eat and do not adhere to teeth during mastication can be produced.

[0017] Furthermore, by subjecting vegetative cells such as Bacillus subtilis natto to an enzymatic reaction or the like, it is possible to produce a food or beverage composition that exhibits an emulsifying effect that is hardly exhibited by the bacterial cells of Bacillus subtilis natto, etc. Therefore, by using the food or beverage composition of this embodiment, it is possible to produce emulsified foods (e.g., mayonnaise-like foods) that are highly nutritious and have a good flavor.

[0018] The food and beverage composition of this embodiment is a product obtained by subjecting vegetative cells such as Bacillus subtilis natto to an enzymatic reaction or fermentation treatment. Enzyme reaction mechanisms and microbial fermentation mechanisms are complex, and the components and composition of the food and beverage composition of this embodiment, which is the product of these reactions and fermentation, are also complex. For this reason, it is substantially difficult or impossible to analyze and identify the components, composition, etc. of the food and beverage composition of this embodiment. Similarly, it is substantially difficult or impossible to analyze and identify the components, composition, etc. of the foods of this embodiment (first food and second food) described below.

[0019] (vegetative cells) Bacillus subtilis and Bacillus subtilis (e.g., Bacillus natto) are so-called spore-forming bacteria that can form spores when nutrients are depleted. In this embodiment, vegetative cells of Bacillus natto or the like are used. "Veterative cells" are cells that are not in a spore state and are sensitive to lysozyme.

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

[0021] As the vegetative cells, vegetative cells of Bacillus subtilis var. natto are preferably used. Furthermore, as the Bacillus subtilis var. natto, it is preferable to use at least one strain selected from the group consisting of FMT0007 strain (NITE P-03549), substantially identical strains thereof, and derivative strains thereof. Since the FMT0007 strain lacks the ability to form spores, it is easy to use in food production facilities and manufacturers that are sensitive to contamination, and is highly versatile.

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

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

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

[0025] Nutrient cells of Bacillus subtilis var. natto can be obtained, for example, by culturing Bacillus subtilis var. natto in a medium. Bacillus subtilis var. natto may be cultured in a solid medium or in a liquid medium. Of these, it is preferable to culture Bacillus subtilis var. natto in a liquid medium. The composition of the medium may be any as long as it allows Bacillus subtilis var. natto to grow. As the medium, for example, a medium containing appropriate medium components such as a carbon source, a nitrogen source, a phosphate source, a sulfur source, and various other organic and inorganic components can be used.

[0026] (Enzyme reaction treatment) The food and beverage composition of this embodiment can be obtained by subjecting vegetative cells such as Bacillus subtilis natto to an enzymatic reaction with lysozyme. Lysozyme (EC: 3.2.1.17., peptideglycan N-acetylmuramoylhydrolase) is an enzyme that catalyzes the hydrolysis of peptidoglycan, which constitutes the cell wall of eubacterial vegetative cells (Salton, MRJ, The properties of lysozyme and its action on microorganisms., Bacteriological Review, 35:82-100, 1957). Eubacterial cells whose cell walls have been degraded undergo bacteriolysis. Lysozyme is known to be found in large amounts mainly in egg white, and is used as an antibacterial agent in foods and pharmaceuticals.

[0027] The composition of chicken egg white is 88.3% water by mass, 10.1% protein by mass, 0.5% carbohydrates by mass, and 0.5% salt equivalent by mass (Ministry of Education, Culture, Sports, Science and Technology, Food Composition Database). Lysozyme is said to be present in chicken egg white at 0.15-0.25% by mass (Yoshitaka Matsuoka, "The Chemistry of Egg White Lysozyme and Its Uses," Nutrition and Food, Vol. 24, pp. 311-316, 1971).

[0028] Lysozyme that can be used includes chicken egg white lysozyme (egg white lysozyme), animal serum-derived lysozyme (serum lysozyme), milk-derived lysozyme, microbial-derived lysozyme, and purified lysozyme obtained by purifying these lysozymes. Lysozyme can be used in either powder or solution form. Heterologously produced enzymes having lysozyme activity can also be used. Among these, it is preferable to use at least one type of lysozyme selected from the group consisting of egg white lysozyme, serum lysozyme, and purified lysozyme. As chicken egg white, fresh egg white, frozen egg white, and dried egg white are commercially available, and any of these egg whites can be used.

[0029] The enzymatic reaction treatment with lysozyme may be carried out until only a portion of the cell wall of the vegetative cells is dissolved, or until the entire cell wall is dissolved. Alternatively, enzymatically treated vegetative cells may be mixed with untreated vegetative cells in any ratio. The enzymatic reaction treatment with lysozyme may be carried out under normal conditions that allow the enzymatic reaction of lysozyme to proceed. For example, a mixture containing vegetative cells and lysozyme in any ratio can be maintained at a temperature of 30 to 60°C for 1 to 24 hours to dissolve at least a portion of the cell wall of the vegetative cells, thereby obtaining the desired food or beverage composition.

[0030] (Fermentation treatment) The food and beverage composition of this embodiment can be obtained by fermenting vegetative cells such as Bacillus subtilis natto using a microorganism. As the microorganism, koji mold, yeast, lactic acid bacteria, etc. can be used. Among them, it is preferable to ferment the vegetative cells using koji mold. As the koji mold, commercially available koji mold that is easily available can be used.

[0031] Fermentation treatment using microorganisms such as koji mold may be carried out under normal conditions for fermentation to proceed. The desired food or beverage composition can be obtained by maintaining a mixture containing vegetative cells and microorganisms such as koji mold in any ratio at a temperature of 5 to 30°C for 90 to 200 days, for example.

[0032] (Food and drink composition) The food and beverage composition may be in the form of a powder, flake, tablet, paste, suspension, etc. The food and beverage composition may be added to food or food ingredients as is, or in the form of a dried powder, etc. Furthermore, various food ingredients may be added to the food and beverage composition, or the food or food ingredients may be added after processing into a preparation, etc.

[0033] <Food> One embodiment of the food (first food) of the present invention contains the food and beverage composition described above. Another embodiment of the food (second food) of the present invention is obtained by cooking a food ingredient containing the food and beverage composition described above. Because the food of this embodiment is obtained using the food and beverage composition described above, while containing components derived from Bacillus subtilis and Bacillus natto, the odors characteristic of these bacteria are suppressed, allowing the original aroma of the food to be preserved. Furthermore, since the adhesive strength is reduced, the food is less likely to stick to teeth during chewing, making it easier to eat. Furthermore, since the food contains components derived from Bacillus natto and the like, which have properties such as high protein and low carbohydrates, it also has high nutritional value.

[0034] The first food contains the aforementioned food and beverage composition obtained by subjecting nutrient cells such as Bacillus subtilis natto to an enzymatic reaction or fermentation treatment. "Containing a food and beverage composition" means that the food and beverage composition is contained as is and has not been subjected to cooking such as heating, which would substantially change the components. The second food is obtained by cooking a food ingredient containing the aforementioned food and beverage composition obtained by subjecting nutrient cells such as Bacillus subtilis natto to an enzymatic reaction or fermentation treatment. In other words, since the second food is obtained by subjecting a food ingredient containing the food and beverage composition to cooking by heating, for example, boiling, steaming, or baking, it is believed that at least some of the components of the food and beverage composition have substantially changed.

[0035] The type of food is not particularly limited, and includes seasonings and beverages. The food may be liquid or solid. Examples of living organisms that consume food include primates such as humans; rodents such as mice; companion animals such as dogs and cats; livestock such as cows, pigs, and sheep; and poultry such as chickens. In other words, food includes not only human food but also animal food (such as bait and feed).

[0036] Specific examples of foods include noodles such as udon, soba, yakisoba, somen, ramen, and pasta; stuffed noodle foods such as gyoza, shumai, and wonton; rice foods such as rice balls, pilaf, fried rice, mixed rice, rice porridge, porridge, and ochazuke; bread such as bread, deep-fried bread, and hamburgers; processed grain foods such as oatmeal, cereal, croquettes, gratin, takoyaki, and okonomiyaki; processed meat foods such as ham, sausage, hamburger steak, fried chicken, tonkatsu, and minced meat cutlet; vegetable salads (processed) and potato. Salads such as Tet salad; dairy products such as yogurt; sweets such as crepes, galettes, pancakes, cakes, tarts, cookies, donuts, dumplings, rice crackers, potato snacks, corn snacks, wheat snacks, jelly, pudding, mousse, bavarois, ice cream, candy, gum, and candy tablets; condiments such as soy sauce, miso, dressing, sauce, mayonnaise, tomato ketchup, consommé, jam, and furikake; beverages such as milk, dairy products, soft drinks, alcoholic drinks, and soup; etc.

[0037] "Soft drinks" refers to non-alcoholic beverages (drinks with an alcohol concentration of less than 1%) excluding milk and dairy products. Examples of soft drinks include water, fruit juice, vegetable juice, tea (e.g., black tea), coffee drinks (e.g., coffee), carbonated drinks, sports drinks, and jelly drinks. Examples of soups include dal soup, tom yum goong, bouillabaisse, egg soup, seaweed soup, shark fin soup, Chinese-style soup, clam chowder, pot-au-feu, minestrone, goulash, gazpacho, borscht, consommé soup, curry-flavored soup, clear soup, miso soup, and potage soup. [Example]

[0038] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0039] <Preparation of vegetative cells of Bacillus subtilis> (Cultivation and milling) 50 μL of frozen stock solution of Bacillus subtilis natto strain FMT0007 (NITE P-03549) was thawed and spread onto an agar medium (agar concentration: 2% by mass) and statically cultured at 37°C for 6 to 8 hours. A loopful of bacteria was picked from the agar medium and inoculated into four 500-mL volumetric flasks containing 50 mL of pre-seed liquid medium. The flasks were then cultured at 28°C for 15 hours with rotary shaking at 150 rpm to obtain pre-seed cultures. Approximately 200 mL (1% by volume) of the pre-seed culture containing 1.5% by mass glucose was inoculated into a 30-L fermenter containing 20 L of seed liquid medium, and cultured at 42°C for approximately 7 hours until the turbidity (660 nm) reached 5.0 or higher to obtain a pre-culture. 9 L (3% by volume) of the pre-culture was inoculated into a 500-L fermenter containing 300 L of main culture medium containing 2.5% by mass glucose. After culturing at 32°C for 16 hours, 6 kg of a 50% by mass glucose solution was added, and the temperature was raised to 42°C for 3 hours of culturing. The culturing was performed with cascade control of the stirring rate so that the dissolved oxygen concentration in the medium did not fall below 0.8 ppm.

[0040] The culture medium was sterilized by heating at 80°C or higher for 10 minutes, and then a bacterial concentrate (17-30 liters) was collected using a continuous centrifuge. The collected bacterial concentrate was diluted approximately 3.3 times with tap water and then concentrated again using a continuous centrifuge to collect the bacterial concentrate. The procedure from dilution with tap water to concentration using a continuous centrifuge was repeated twice, and the vegetative cell mass of Bacillus subtilis natto was washed and collected. The vegetative cell mass of Bacillus subtilis natto was stored frozen at -25°C and freeze-dried, and then powdered to obtain a vegetative cell powder of Bacillus subtilis natto.

[0041] (Nutrition analysis) The nutritional components of the obtained natto Bacillus natto nutrient cell powder were analyzed at the Japan Food Analysis Center. The results indicated that per 100g of nutrient cell powder, the powder contained 381kcal of energy, 73.8g of protein, 5.0g of fat, 10.2g of carbohydrates, and 0.8g of salt equivalent. Brewer's yeast (product name "Domestic Brewer's Yeast Powder" manufactured by Nippon Garlic Co., Ltd.) used as a food ingredient contains 324kcal of energy, 49.3g of protein, 4.6g of fat, 37.6g of carbohydrates, and 1.2g of salt equivalent (all values ​​listed on the package). Soy flour (product name "Soybean Labo Soy Flour" manufactured by Marukome Co., Ltd.) contains 440kcal of energy, 41.6g of protein, 16.5g of fat, 33.0g of carbohydrates, and 0.0g of salt equivalent (all values ​​listed on the package). These findings confirmed that natto Bacillus natto nutrient cell powder possesses high protein and low carbohydrate properties.

[0042] <Production of Food and Beverage Composition (1)> Example 1 21.8 g of raw egg white (trade name "Mori no Tamago", manufactured by Tamago & Farmers) was placed in a metal bowl. After stirring thoroughly with a whisk until uniform, 7.3 g of natto bacteria vegetative cell powder was added and mixed to obtain a crumbly mixture. The resulting mixture was left in an incubator (trade name "VS-404BK", manufactured by Versos) set at 50°C for 60 minutes. After stirring thoroughly, a whiter, porridge-like (paste-like) food and beverage composition was obtained.

[0043] (Comparative Example 1) 21.8 g of raw egg white was placed in a metal bowl. After stirring thoroughly with a whisk until homogenous, 7.3 g of natto vegetative cell powder was added. The contents were mixed while the bowl was placed over ice-cold water to obtain a paste-like food or beverage composition.

[0044] Example 2 20 mg of powdered lysozyme (food-grade lysozyme active enzyme, manufactured by Akersunder Herbs) and 10 g of tap water were mixed in a metal bowl to obtain a lysozyme solution. 7.3 g of vegetative cell powder of Bacillus subtilis natto was added to the obtained lysozyme solution and mixed to obtain a crumbly mixture. The obtained mixture was left in an incubator set at 50°C for 60 minutes. After that, it was stirred well to obtain a liquid (paste-like) food and beverage composition.

[0045] (Comparative Example 2) 10 g of tap water and 7.3 g of vegetative cell powder of Bacillus subtilis natto were mixed to obtain a paste-like food and drink composition.

[0046] <Water absorption measurement> Twelve grams of the food and beverage composition obtained in Example 2 was dried using a freeze dryer (Tokyo Rikakiki Co., Ltd.) and then pulverized in a mortar to obtain 3 g of dried powder. Water absorption was measured according to the atmospheric pressure drying method (Hidehiro Miyamura, Yoko Takenaka, and Tetsuo Takenaka, "Improvement of Okara by Fermentation with Bacillus natto," Journal of the Japanese Society for Food Preservation Science, vol. 24, pp. 37-44, 1998). Approximately 1 g of the natto Bacillus natto vegetative cell powder and the above dried powder were weighed, and the sample mass before water absorption was measured. The sample was placed in a weighed 15 mL centrifuge tube, 8.75 g of distilled water was added, mixed well, and then allowed to stand at room temperature (20°C) for 20 minutes. After centrifugation at 20,400 rpm for 15 minutes, the supernatant was discarded, and the sample was inverted on a paper towel for 10 minutes. The sample was then weighed, and the mass of the centrifuge tube and the sample mass before water absorption were subtracted to obtain the sample mass after water absorption. The water absorption was then calculated according to the following formula (A): Water absorption rate (%) = {(Sample mass after water absorption - Sample mass before water absorption) / Sample mass before water absorption} × 100 ... (A)

[0047] The water absorption rate of the vegetative cell powder of Bacillus subtilis natto was 363%, while the water absorption rate of the food and drink composition (dry powder) obtained in Example 2 was 226%.

[0048] <Food manufacturing> Example 3: Butter Cookie-like Food 44 g of the food and beverage composition obtained in Example 1, 10 g of unsalted butter (trade name "Snow Brand Hokkaido Butter Salt-Free," manufactured by Megmilk Snow Brand Co., Ltd.), and 16.5 g of granulated sugar (trade name "Pearl Ace Brand Granulated Sugar," manufactured by Taiheiyo Sugar Co., Ltd.) were mixed and mixed well to prepare dough. 10 g of each of the prepared doughs was placed on cooking paper and spread into a thin circle, and then baked at 200°C for 15 minutes in an oven range (model "MRO-W1Z," manufactured by Hitachi, Ltd.) to obtain a butter cookie-like food (Example 3). The obtained butter cookie-like food had a good flavor and no distinctive natto bacteria odor. Furthermore, it did not stick to the teeth during mastication, making it easy to eat.

[0049] (Comparative Example 3: Butter Cookie-like Food) A butter cookie-like food (Comparative Example 3) was obtained in the same manner as in Example 3, except that the food and drink composition obtained in Comparative Example 2 was used instead of the food and drink composition obtained in Example 1. The obtained butter cookie-like food had a strong, characteristic Bacillus natto odor and tended to stick to teeth during chewing, making it difficult to eat.

[0050] Example 4: Wiener-like food A paste-like food and beverage composition was prepared in the same manner as in Example 1, except that 34.4 g of raw egg white and 15 g of natto Bacillus natto vegetative cell powder were used. A mixture was obtained by mixing 8.5 g of the prepared food and beverage composition, 1.3 g of beef extract seasoning (trade name "Niku Umami Paste," manufactured by House Foods Corporation), and 0.5 g of beef tallow (trade name "Kokusan Beef Tallow," manufactured by Gourmet Foods Co., Ltd.). The resulting mixture was poured into an aluminum foil mold and baked in an oven at 200°C for 10 minutes to obtain a sausage-like food product (Example 4). The resulting sausage-like food product had a good flavor without the characteristic natto Bacillus natto odor. It also had the texture and flavor of a sausage, exuding a meat-like juice, and was easy to eat because it did not stick to the teeth during mastication.

[0051] (Comparative Example 4: Wiener-like food) A sausage-like food (Comparative Example 4) was obtained in the same manner as in Example 4, except that the food and drink composition prepared in Comparative Example 2 was used instead. The obtained sausage-like food had a strong, characteristic Bacillus natto odor and tended to adhere to teeth during chewing, making it difficult to eat.

[0052] Example 5: Butter Cookie-like Food 10 g of the food and beverage composition obtained in Example 2, 4 g of granulated sugar (trade name "Pearl Ace Brand Granulated Sugar," manufactured by Taiheiyo Sugar Co., Ltd.), 1 g of processed starch (trade name "Potato Starch," manufactured by Namisato Co., Ltd.), and 5 g of unsalted butter (trade name "Snow Brand Hokkaido Unsalted Butter," manufactured by Megmilk Snow Brand Co., Ltd.) were mixed and thoroughly mixed to prepare dough. Five grams of the prepared dough was poured into a silicone mold (trade name "Silicone Mold," manufactured by Echo Shoji Co., Ltd.) and baked in an oven at 180°C for 10 minutes to obtain a butter cookie-like food (Example 5). The obtained butter cookie-like food had a good flavor and no distinctive natto bacteria odor. Furthermore, it did not adhere to the teeth during mastication, making it easy to eat.

[0053] (Comparative Example 5: Butter Cookie-like Food) A butter cookie-like food (Comparative Example 5) was obtained in the same manner as in Example 5, except that the food and drink composition obtained in Comparative Example 2 was used instead of the food and drink composition obtained in Example 2. The obtained butter cookie-like food had a strong, characteristic Bacillus natto odor and tended to stick to teeth during chewing, making it difficult to eat.

[0054] Example 6: Bread 120 g of the food and beverage composition obtained in Example 2, 70 g of strong wheat flour (trade name "Nissin Camellia", manufactured by Nisshin Flour Milling Welna Co., Ltd.), 12 g of granulated sugar (trade name "Pearl Ace Brand Granulated Sugar", manufactured by Taiheiyo Sugar Co., Ltd.), 1.4 g of dry yeast (trade name "Nissin Super Camellia Dry Yeast", manufactured by Nisshin Flour Milling Welna Co., Ltd.), 1.4 g of coarse salt (trade name "Seto no Honjio", manufactured by Ajinomoto Co., Inc.), and 19 g of tap water were mixed and kneaded thoroughly. 10 g of unsalted butter (trade name "Snow Brand Hokkaido Butter No Salt", manufactured by Megmilk Snow Brand Co., Ltd.) was added and mixed thoroughly to prepare dough. The prepared dough was subjected to primary fermentation at 35°C for 60 minutes using an oven range. Approximately 26 g of the dough after primary fermentation was shaped into aliquots and subjected to secondary fermentation for 60 minutes under the same conditions to obtain fermented bread dough. The resulting fermented dough was molded and baked in a microwave oven at 190°C for 20 minutes to obtain bread (Example 6). The resulting bread contained 7 parts by mass of strong wheat flour and 3 parts by mass of natto bacteria vegetative cell powder. The resulting bread had a good flavor without the characteristic natto bacteria odor. It also did not stick to the teeth during chewing, making it easy to eat.

[0055] (Comparative Example 6: Bread) Bread (Comparative Example 6) was obtained in the same manner as in Example 6, except that the food and beverage composition obtained in Comparative Example 2 was used instead of the food and beverage composition obtained in Example 2. The obtained bread contained 7 parts by mass of strong wheat flour and 3 parts by mass of natto Bacillus natto vegetative cell powder. Furthermore, the obtained bread had a strong, characteristic natto Bacillus odor and tended to stick to teeth during chewing, making it difficult to eat.

[0056] Example 7: Mayonnaise-like food A mixture was obtained by mixing 10 g of the food and beverage composition obtained in Example 2, 7 g of brewed vinegar (trade name "Grain Vinegar", manufactured by Mizkan Co., Ltd.), and 1 g of coarse salt (trade name "Seto no Honjio", manufactured by Ajinomoto Co., Inc.). While mixing the obtained mixture, 68.5 g of rice oil (trade name "Mainichi no Rice Oil", manufactured by Sanwa Yushi Co., Ltd.) was added dropwise to obtain a mayonnaise-like food (Example 7). The obtained mayonnaise-like food had a good flavor and did not have the characteristic natto bacteria odor. Furthermore, it did not separate into water and oil even after storing in the refrigerator for one week.

[0057] (Comparative Example 7: Mayonnaise-like food) A mayonnaise-like food (Comparative Example 7) was obtained in the same manner as in Example 7, except that the food and beverage composition obtained in Comparative Example 2 was used instead of the food and beverage composition obtained in Example 2. The obtained mayonnaise-like food had a strong odor characteristic of Bacillus subtilis natto. Furthermore, it was not completely emulsified and separated into water and oil.

[0058] (Example 8: Fermented natto bacteria vegetative cells) A koji paste was obtained by dissolving 48 g of dried rice koji (product name "Koji Kome" manufactured by Masuya Miso Co., Ltd.) in 24 g of tap water. A natto Bacillus natto vegetative cell paste was obtained by dissolving 30 g of natto Bacillus natto vegetative cell powder in 90 g of tap water. The obtained koji paste and natto Bacillus natto vegetative cell paste were mixed in a plastic container that had been boiled and sterilized, and then 27.6 g of salt was added and mixed until homogeneous. The container was covered and left in a cool, dark place for 150 days, after which it was stirred to obtain a gruel-like (paste-like) food and beverage composition (fermented natto Bacillus natto vegetative cells). The obtained food and beverage composition had a mild, characteristic natto Bacillus natto odor, a good flavor, and was easily soluble in hot water. Furthermore, it did not adhere to teeth and was easy to eat.

[0059] (Comparative Example 8: Fermented soybean paste) A paste-like food and beverage composition (fermented soybean paste) was obtained in the same manner as in Example 8, except that 120 g of steamed soybeans were used instead of the vegetative cell paste of Bacillus subtilis natto. The obtained food and beverage composition had the aroma of a typical miso. Furthermore, the miso obtained in Comparative Example 8 was inferior in umami and flavor compared to the food and beverage composition shown in Example 8. Furthermore, the miso obtained in Comparative Example 8 was slightly less soluble in hot water compared to the food and beverage composition shown in Example 8.

[0060] <Production of Food and Beverage Compositions (2)> Example 9: Confirmation of reduction in odor intensity by lysozyme treatment A lysozyme solution was prepared by dissolving 200 mg of powdered lysozyme (food-grade lysozyme active enzyme, manufactured by Akersunder Herbs) in 60 g of tap water at 50°C. This lysozyme solution was then mixed with 20 g of natto vegetative cell powder to obtain a crumbly mixture. The resulting mixture was then placed in an incubator set at 50°C and stirred every 30 minutes. The odor intensity (odor) was measured using a portable odor sensor (product name "XP-329IIIR," manufactured by New Cosmos Electric Co., Ltd.). Figure 1 shows the odor intensity measurement results (graph). As shown in Figure 1, the odor intensity (odor) decreased between 60 and 90 minutes after the start of incubation. These results demonstrate that the odor caused by natto bacteria can be reduced by treating the vegetative cells of natto bacteria with lysozyme. [Industrial Applicability]

[0061] The food and beverage composition of the present invention contains highly nutritious components derived from Bacillus subtilis natto and the like, while suppressing its characteristic odor and reducing adhesive strength, making it useful as a material for producing various foods that are easy to eat.

Claims

1. A food and drink composition obtained by subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding those obtained by further acting with a proteolytic enzyme).

2. 2. The food and beverage composition according to claim 1, wherein the lysozyme is at least one selected from the group consisting of egg white lysozyme, serum lysozyme, and purified lysozyme.

3. The food and beverage composition according to claim 1, wherein the microorganism is koji mold.

4. The food and beverage composition according to claim 1, wherein the vegetative cells are vegetative cells of Bacillus subtilis natto.

5. The food and drink composition according to claim 4, wherein the Bacillus subtilis natto is at least one selected from the group consisting of FMT0007 strain (NITE P-03549), substantially the same strain thereof, and derivative strains thereof.

6. A method for producing a food or beverage composition, which includes a step of subjecting vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis natto to an enzymatic reaction treatment with lysozyme or a fermentation treatment with a microorganism (excluding a step of further acting with a proteolytic enzyme).

7. The method for producing a food or beverage composition according to claim 6, wherein the lysozyme is at least one selected from the group consisting of egg white lysozyme, serum lysozyme, and purified lysozyme.

8. The method for producing a food or beverage composition according to claim 6, wherein the microorganism is koji mold.

9. The method for producing a food or beverage composition according to claim 6, wherein the vegetative cells are vegetative cells of Bacillus subtilis natto.

10. The method for producing a food and beverage composition according to claim 9, wherein the Bacillus subtilis natto is at least one selected from the group consisting of FMT0007 strain (NITE P-03549), substantially the same strain thereof, and derivative strains thereof.

11. A food product comprising the food or drink composition according to any one of claims 1 to 5.

12. A food product obtained by cooking a food ingredient containing the food or beverage composition according to any one of claims 1 to 5.

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