Flavour and / or texture modifier

Abstract

To provide a flavor and / or texture modifier.SOLUTION: The flavor and / or texture adjusting agent contains acetic acid bacteria. There are also provided a method for producing a food having an adjusted flavor and / or texture, comprising adding the acetic acid bacterium to a food, and a food having an adjusted flavor and / or texture, comprising the acetic acid bacterium.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavor and / or texture modifier and the like. [Background technology]

[0002] Vinegar is widely used in a variety of foods, but because it contains acetic acid, it has a sharp sour taste and a distinctive sour odor. In recent years, foods containing vinegar have gained popularity as consumers have become more health-conscious. However, it is known that a strong sour taste or sour odor can have a negative impact on the flavor of food. Therefore, in foods containing vinegar, there is a need to mitigate the distinctive sour taste and sour odor. Furthermore, it is known that the unique flavor of the ingredients can have a negative impact on various foods, not just vinegar-containing foods.

[0003] On the other hand, acetic acid bacteria have metabolic properties such as the ability to produce acetic acid and cellulose, and have therefore been used since ancient times in the production of various foods such as vinegar, edible gels, and various fermented foods. Furthermore, due to their safety, acetic acid bacteria can be used not only in food production but also as additives to foods. For example, Patent Document 1 discloses a technology for suppressing deterioration of flavor during long-term storage of food by adding microbial cells such as acetic acid bacteria to food. However, it is not known that acetic acid bacteria can adjust the flavor or texture of food. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2-163068 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a flavor and / or texture modifier. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that a flavor and / or texture modifier containing acetic acid bacteria can solve the above-mentioned problems. Based on this finding, the present inventors have conducted further research and have completed the present invention. That is, the present invention encompasses the following aspects.

[0007] That is, the present invention includes the following aspects.

[0008] Item 1. A flavor and / or texture modifier containing acetic acid bacteria.

[0009] Item 2. The flavor and taste adjusting agent according to Item 1, which is used to adjust at least one selected from the group consisting of sourness, bitterness, sweetness, saltiness, umami, spiciness, astringency, richness, aroma, texture, flavor penetration, and flavor length. and / or texture modifiers.

[0010] Item 3. The flavor and / or texture modifier according to Item 1 or 2, which is a food or food additive.

[0011] Item 4. A method for adjusting the flavor and / or texture of food, comprising adding acetic acid bacteria to food.

[0012] Item 5. The food is seasoning, edible oil, fruit juice-containing beverage, vegetable juice, carbonated beverage, soft drink, grain beverage, tea-based beverage, milk beverage, coffee beverage, powdered beverage, vinegar-containing beverage, alcohol, dessert Item 5. The method according to Item 4, wherein the food is a fermented food, baked goods, steamed goods, frozen desserts, chocolate confectionery, gum, candy, gummy candy, cream, jam, fermented food, processed food, cooked food, retort food, cereal food, solid food for vegetable consumption, cooking oil, or dosage-type food (health / nutritional (supplement) food).

[0013] Item 6. A method for producing a food product with an adjusted flavor and / or texture, comprising adding acetic acid bacteria to the food product.

[0014] Item 7. The method according to Item 6, wherein the food is a seasoning, edible oil, a fruit juice-containing beverage, a vegetable juice, a carbonated beverage, a soft drink, a grain beverage, a tea-based beverage, a dairy beverage, a coffee beverage, a powdered beverage, a vinegar-containing beverage, alcohol, a dessert, a baked good, a steamed good, a frozen dessert, a chocolate confectionery, gum, candy, gummy candy, cream, jam, a fermented food, a processed food, a cooked food, a retort food, a cereal food, a solid food for vegetable consumption, cooking oil, or a dosage-type food (health / nutritional (supplement) food).

[0015] Item 8. Foods containing acetic acid bacteria with modified flavor and / or texture.

[0016] Item 9. The food according to Item 8, wherein the food is a seasoning, edible oil, a fruit juice-containing beverage, a vegetable juice, a carbonated beverage, a soft drink, a grain beverage, a tea-based beverage, a dairy beverage, a coffee beverage, a powdered beverage, a vinegar-containing beverage, an alcoholic beverage, a dessert, a baked good, a steamed good, a frozen dessert, a chocolate confectionery, a gum, a candy, a gummy bear, a cream, a jam, a fermented food, a processed food, a cooked food, a retort food, a cereal food, a solid food for vegetable consumption, a cooking oil, or a dosage-type food (health / nutritional (supplement) food). [Effects of the Invention]

[0017] According to the present invention, a flavor and / or texture modifier can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0018] In this specification, the expressions "contain" and "comprise" include the concepts of "contain," "comprise," "consist essentially of," and "consist only of."

[0019] In this specification, the expression "and / or" includes both "and" and "or." For example, "A and / or B" includes both A and B and A or B, and does not include A alone. Three are shown: single, B alone, and both A and B.

[0020] In one aspect, the present invention relates to a flavor and / or texture modifier containing acetic acid bacteria, which is described below.

[0021] 1. A flavor and / or texture modifier containing acetic acid bacteria The acetic acid bacteria are not particularly limited as long as they belong to the Acetobacteraceae family and are capable of producing acetic acid. Examples of acetic acid bacteria include bacteria belonging to the genus Acetobacter, bacteria belonging to the genus Gluconobacter, bacteria belonging to the genus Gluconacetobacter, bacteria belonging to the genus Komagataeibacter, bacteria belonging to the genus Asaia, bacteria belonging to the genus Acidmonas, bacteria belonging to the genus Acidophilum, bacteria belonging to the genus Acidophyllum ... Bacteria belonging to the genus Belnapia, bacteria belonging to the genus Craurococcus, bacteria belonging to the genus Kozakia, bacteria belonging to the genus Leahibacter, bacteria belonging to the genus Muricoccus, bacteria belonging to the genus Neoasaia, Bacteria belonging to the genus Oleomonas (Oleomonas), bacteria belonging to the genus Paracraurococcus (Paracraurococcus), bacteria belonging to the genus Rhodopila (Rhodopila), bacteria belonging to the genus Roseococcus (Roseococcus), bacteria belonging to the genus Rubritepida (Rubritepida), bacteria belonging to the genus Saccharibacter (Saccharibacter), bacteria belonging to the genus Stella (Stella), bacteria belonging to the genus Swaminathania (Swaminathania), bacteria belonging to the genus Teichococcus (Teichococcus), Examples include bacteria belonging to the genus Zavarzinia.

[0022] Acetobacter polyoxogenes is one of the acetic acid bacteria of the genus Acetobacter. Acetobacter polyoxogenes, Acetobacter tropicalis, Acetobacter indonesiensis, Acetobacter Acetobacter syzygii, Acetobacter cibinongensis, Acetobacter orientalis, Acetobacter pasteurianus, Acetobacter orleanensis, Acetobacter lovaniensis, Acetobacter aceti, Acetobacter Acetobacter pomorum, Acetobacter malorum malorum) are examples.

[0023] Gluconobacter acetobacter is a type of acetic acid bacterium that belongs to the genus Gluconobacter. Examples include Gluconobacter frateurii and Gluconobacter cerinus.

[0024] Gluconacetobacter acetic acid bacteria include Gluconacetobacter swingsii, Gluconacetobacter xylinus, Gluconacetobacter diazotrophica Gluconacetobacter diazotrophicus, Gluconacetobacter intermedius, Gluconacetobacter sacchari, Gluconacetobacter maltaceti, Gluconacetobacter kombuchae, and An example is Gluconacetobacter liquefaciens.

[0025] Examples of acetic acid bacteria of the genus Komagataeibacter include Komagataeibacter hansenii, Komagataeibacter xylinus, Komagataeibacter europaeus, and Komagataeibacter oboediens.

[0026] As a member of the genus Asaia, Asaia bogorensis ), and Asaia siamensis.

[0027] Examples of acetic acid bacteria of the genus Acidomonas include Acidomonas methanolicus.

[0028] The origin of the acetic acid bacteria is not particularly limited, and examples of acetic acid bacteria that can be used include acetic acid bacteria used in vinegar production, acetic acid bacteria isolated from vinegar production sites or natural environments, and acetic acid bacteria stored in microorganism preservation institutions.

[0029] As the acetic acid bacteria, bacteria belonging to the genus Acetobacter, Glucanella diffusa, Bacteria belonging to the genus Gluconobacter, Gluconacetobacter Examples of bacteria that can be used include bacteria belonging to the genus Asaia, bacteria belonging to the genus Acidomonas, and the like. As the acetic acid bacteria, bacteria belonging to the genus Acetobacter are more preferred. Examples of bacteria include bacteria belonging to the genera Gluconacetobacter and Komagataeibacter, more preferably Acetobacter malorum, Komagataeibacter xylinus (NBRC 15237), and Komagataeibacter europaeus (NBRC 3261), and particularly preferably Acetobacter malorum.

[0030] As Acetobacter malorum, preferably Acetobacter Acetobacter malorum NCI1683 (FERM BP-10595) is one example. Acetobacter malorum NCI1683 strain (FERM BP-10595) is an acetic acid bacterium isolated from smetana, a Russian fermented food, and The non-type strain is Q9, and since the 16S rRNA sequence is completely identical, it is identified as Acetobacter The strain was identified as Acetobacter malorum (see, for example, International Journal of Systematic and Evolutionary Microbiology, Vol. 52, pp. 1551-1558, 2002), and is a patented strain of the National Institute of Advanced Industrial Science and Technology (AIST). It was deposited at the Depository Center (Chuo No. 6, 1-1-1 Higashi, Tsukuba, Ibaraki, Japan) on April 7, 2006 under accession number FERM BP-10595.

[0031] Acetic acid bacteria can be used as they are obtained (e.g., acetic acid bacteria obtained at a vinegar production site), or they can be used after treatment such as culturing. The method for culturing acetic acid bacteria is not particularly limited, and for example, methods according to or similar to known methods can be used. For example, they can be cultured in a medium containing a carbon source (e.g., glucose, sucrose, etc.), a nitrogen source (e.g., peptone, fermentation bacterial cell hydrolysate, etc.), inorganic substances, etc., at, for example, 25 to 35°C, by various culture methods (e.g., static culture, shaking culture, aeration and agitation culture, etc.). After culturing, the bacteria can be used as is, or they can be harvested and then, if necessary, post-treated (e.g., removal of the medium (vinegar, culture solution, etc.), washing, drying, high-temperature treatment at low pH, etc.) before use in the flavor and / or texture modifier of the present invention or in foods. The medium can be removed by solid-liquid separation such as centrifugation. The washing can be performed by adding water and then performing solid-liquid separation (preferably multiple times). The acetic acid bacteria used can be either live or dead.

[0032] As the acetic acid bacteria, one species may be used alone, or any combination of two or more species may be used.

[0033] 2.Applications Acetic acid bacteria have a flavor and / or texture modifying effect and can be used as an active ingredient in a flavor and / or texture modifying agent. From this perspective, the present invention relates to a flavor and / or texture modifying agent containing acetic acid bacteria.

[0034] The flavor and / or texture modifier of the present invention may consist solely of acetic acid bacteria, or may contain other ingredients in addition to the composition. Such other ingredients include carriers that can be incorporated into foods (for example, excipients, binders, disintegrants, disintegration aids, lubricants, humectants, etc.) and additives. The form of the flavor and / or texture modifier of the present invention is not particularly limited, and examples include granules, powders, tablets, pills, capsules (including hard capsules and soft capsules), etc. The acetic acid bacteria (in a dried state) in the flavor and / or texture modifier of the present invention may be in the form of a food additive. The content of the flavor and / or texture modifier (calculated as a percentage) is, for example, 0.1 to 100 mass%, 1 to 100 mass%, 10 to 100 mass%, 30 to 100 mass%, 50 to 100 mass%, 0.1 to 90 mass%, or the like, relative to 100 mass% of the flavor and / or texture modifier of the present invention. %, 0.1 to 70 mass %, or 0.1 to 50 mass %.

[0035] Acetic acid bacteria have a flavor and / or texture adjusting effect and can be used as a food additive in foods, etc. In one aspect, the present invention relates to a method for adjusting the flavor and / or texture of food (or imparting an adjusting effect), which comprises adding acetic acid bacteria to food, a method for producing food with an adjusted flavor and / or texture (or with an adjusting effect), which comprises adding acetic acid bacteria to food, and food containing acetic acid bacteria and with an adjusted flavor and / or texture (or imparted with an adjusting effect).

[0036] The flavor to be adjusted is not particularly limited, and examples include sourness, bitterness, sweetness, saltiness, umami, spiciness, astringency, richness, aroma, texture, flavor penetration, and flavor length. Among these, sourness, bitterness, spiciness, sweetness, saltiness, and the like are preferred. By using acetic acid bacteria, sourness, bitterness, spiciness, sweetness, and the like can be suppressed, and saltiness can be enhanced. From this perspective, acetic acid bacteria can be suitably used for suppressing sourness, bitterness, spiciness, sweetness, saltiness enhancement, and the like.

[0037] Furthermore, more specific examples of the above-mentioned flavor adjusting action, or flavor adjusting actions other than those mentioned above, include, for example, taste reduction, suppression of grassy odors (for example, vegetables, beans, fruits, etc.), suppression of sea odors, suppression of sour odors, enhancement of the sweetness of rice, suppression of stale rice odors, suppression of stuffy odors (for example, black vinegar, apple cider vinegar, etc.), enhancement of the fresh (or refreshing) aroma or fruitiness of fruit juices (apples, citrus fruits, pineapple, grapes, etc.), suppression of vinegar irritation to the throat, suppression of the lingering sweetness, suppression of sticky sweetness, enhancement of sweet aromas, enhancement of richness (creaminess) (for example, of dairy components, sesame, vegetable juice, soy milk, etc.), enhancement of roasted aromas (for example, sesame, coffee, etc.), suppression of milky odors, suppression of the bitterness of cocoa, suppression of the oxidized odor of oils, enhancement of the flavor of spices, enhancement of the flavor of honey, suppression of chemical odors, suppression of meat odors, and soy sauce. Suppression of oily spiciness, enhancement of dashi aroma, suppression of raw dashi smell, suppression of sharp saltiness, suppression of retort odor (metallic odor), suppression of rice odor, suppression of uneven taste, suppression of natto odor, suppression of cooked odor (fuzzy odor associated with concentrated reconstitution), suppression of bitterness (e.g. vegetables), enhancement of richness (e.g. cocoa), enhancement of miso aroma, enhancement of shiso aroma, enhancement of tanginess, enhancement of refreshing sensation, enhancement of fragrant taste These include enhancing the umami of rice, reducing the sharpness of sourness, reducing the smell of burnt oil, reducing the fishy smell of fish, improving the strength of flavor after heating, enhancing the sweetness of vegetables, reducing the astringent taste of yogurt, enhancing the familiarity of aromas, reducing the vitamin smell, enhancing the refreshing feeling of carbonation, enhancing the fresh (or refreshing) sweetness of fruit and juice (apple, citrus fruits, pineapple, grapes, etc.), and reducing the smell of collagen.

[0038] The texture-adjusting effect is not particularly limited, and examples include suppressing stickiness (e.g., of rice, etc.), increasing firmness (e.g., the crispness of vegetables, the flaky (or crunchy) texture of baked goods, etc.), improving the tenderness of meat, improving the softness of confectionery dough, and increasing the firmness of noodles.

[0039] The food additive may consist solely of acetic acid bacteria, or may contain other ingredients in addition to acetic acid bacteria. Here, food additives are used in the food manufacturing process by adding, mixing, infiltrating, or other methods. Examples of other ingredients include carriers (e.g., excipients, binders, disintegrants, disintegration aids, lubricants, humectants, etc.) and additives that can be incorporated into foods. The form of the food additive of the present invention is not particularly limited, and examples include granules, powders, tablets, pills, and capsules (including hard and soft capsules).

[0040] The type of food that is the subject of the present invention is not particularly limited. Condiments (e.g., sauces (sesame-containing condiments such as sesame sauce, yakiniku sauce, etc.), dressings, seasoned vinegars (e.g., general-purpose seasoned vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, seasoning liquid for pickles (e.g., pickles), sweet vinegar, etc.), seasonings for cooked rice, soy sauce, miso, soy sauce, ponzu seasonings, seasonings containing dashi (e.g., noodle soup, hot pot soup, etc.), seasonings for natto, seasonings for pickles, seasonings for meat, vinegar, warishita (simmered stock), mirin, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, seasonings containing spicy spices, chutney, mustard, mayonnaise, curry powder, furikake (sprinkled rice toppings), etc.); cooking oil; Fruit juice-containing beverages (e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu, kabosu, sudachi, hassaku oranges, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape, plum, pear, apricot, plum, kiwi fruit, melon, blueberry, acai, etc. fruit juices, ades, near water, beauty drinks, smoothies, etc.); Vegetable drinks (e.g., tomato, carrot, pumpkin, etc. juices, smoothies, green juices, etc.); Carbonated drinks (e.g., cola, cider, ades, etc.); Soft drinks (e.g., sports drinks, lemonades, fruit-flavored drinks); Grain drinks (e.g., rice-, soy-, and almond-based grain drinks); Tea beverages (e.g., black tea, oolong tea, green tea, dark tea, matcha, roasted green tea, as well as blended teas (grains such as Job's tears, barley, brown rice, soybeans, and corn, persimmon leaves, loquat leaves, bear bamboo, Gynostemma pentaphyllum, Angelica keiskei, Houttuynia cordata leaves, kelp, safflower, shiitake mushrooms, lychees, etc.)); Dairy drinks (e.g., milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, infant formula, whey powder, buttermilk powder, and other drinks containing dairy ingredients); Coffee drinks; Powdered drinks (e.g. cocoa, green juice, etc.); vinegar-containing drinks (e.g., vinegar drinks); 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, and spirits, and mixed alcoholic beverages such as liqueurs made by mixing distilled alcoholic beverages with secondary ingredients such as sugar, as well as cocktails, fizz drinks, chuhai, etc. made by adding fruit juice, flavors, carbon dioxide, etc. to these alcoholic beverages); Desserts (e.g. custard pudding, milk pudding, fruit juice pudding, and other puddings, jellies, fruit juice jelly, and other jellies, bavarois, yogurt, soy milk yogurt, pancakes, cakes, etc.); Baked goods (e.g., hard biscuits, cookies, cakes, pancakes, rice crackers, rice crackers, etc.); Steamed sweets (e.g. manju, steamed yokan, etc.); Frozen desserts (e.g., fruit ice cream and soft serve ice cream, popsicles, etc.); gum; Chocolate confectionery (e.g. high-cocoa chocolate, milk chocolate, marble chocolate, strawberry chocolate, blueberry chocolate, melon chocolate, etc.) Candy (e.g., bonbons, butterballs, marbles, caramels, nougat, gummy candy, marshmallows, fruit juice candy, tablets, etc.); Gummies (e.g., fruit juice gummies); Cereal foods; cream; Jams (e.g. strawberry, apricot, apple, orange, grape, fig, blueberry, raspberry, blackberry, peach, etc.); Fermented foods (e.g., natto, kimchi, yogurt, etc.); Processed foods (e.g. pickles (e.g. pickled plums), fish ham, fish sausage, fish paste, cattail Hoko, chikuwa, hanpen, satsumaage, datemaki, bacon, ham, sausage, roast pork, etc.); Cooked foods (e.g. miso soup, soup, vinegared dishes, shumai, gyoza, hamburger steak, pilaf, gratin, curry, stew, oden, simmered dishes, fried foods, rice bowls such as beef bowls, noodles such as pasta, udon, ramen, pancakes, cakes, etc.); retort foods; Solid foods for consuming vegetables (e.g., vegetable bars, vegetable paste, etc.) cooking oil; Dosage forms (granules, powders, tablets, pills, capsules, etc.) Foods (e.g. health and nutritional (supplement) foods, etc.).

[0041] Foods also include those that are cooked at home to be ready for consumption (for example, pancake mix, mix flour for preparing noodles, various ingredients or combinations thereof, etc.).

[0042] The content of acetic acid bacteria (in terms of dry state) in the food of the present invention is The content is, for example, 0.001 to 10% by mass relative to the total mass of the sucrose. From this viewpoint, the content is, for example, 0.003 to 7% by mass, and preferably 0.01 to 5% by mass.

[0043] When adding acetic acid bacteria to food, it is preferable to add them so that the content is as described above. The timing of adding acetic acid bacteria to food is not particularly limited. Examples of the timing include during food production, after food production, before eating, and during eating. After adding acetic acid bacteria to food, it is preferable to mix the composition as needed so that the components of the composition are dispersed as uniformly as possible in the food.

[0044] In one aspect of the present invention, the acetic acid bacteria are preferably used in the following foods:

[0045] 2-1. Seasoned vinegar In one aspect, the present invention relates to seasoned vinegars containing acetic acid bacteria (e.g., general-purpose seasoned vinegars, seasoned vinegars for vinegared dishes, seasoned vinegars for sushi rice, seasoning liquids for pickling (e.g., pickles), sweet vinegars, etc.), foods containing the seasoned vinegars (e.g., vinegared dishes, sushi rice, pickled vegetables, sweet and sour pork, etc.), and food additives for use in preparing these foods.

[0046] Acetic acid bacteria can preferably exert the following flavor and / or texture-adjusting effects on seasoned vinegar or foods containing the same: suppression of sourness, suppression of sour odor, suppression of grassy odor (e.g., vegetables), suppression of seawater odor (e.g., seaweed), enhancement of saltiness, suppression of stickiness (e.g., rice), enhancement of sweetness of rice, suppression of stale rice odor, enhancement of chewiness (e.g., the crispness of vegetables), enhancement of flavor penetration, enhancement of the flavor of spices, and enhancement of flavor intertwining. Therefore, acetic acid bacteria can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of seasoned vinegar or a seasoned vinegar-containing food (or imparting the flavor and / or texture-adjusting effect), which comprises adding acetic acid bacteria to the seasoned vinegar or seasoned vinegar-containing food. It also relates to a method for producing a seasoned vinegar or a seasoned vinegar-containing food with the adjusted flavor and / or texture (or with the adjusting effect).

[0047] The seasoned vinegar is not particularly limited as long as it contains vinegar and, as necessary, other seasonings, flavorings, etc. Examples of vinegar include, but are not limited to, grain vinegars such as rice vinegar, black rice vinegar, and black barley vinegar; fruit vinegars such as apple vinegar and grape vinegar; and synthetic vinegars. The ingredients other than vinegar are also not particularly limited as long as they can be used in seasoned vinegar, and examples include soy sauce, salt, sweeteners such as sugar, spices (e.g., bay leaves, black pepper), potato starch, sesame oil, etc.

[0048] The content of acetic acid bacteria (in terms of dry state) in seasoned vinegar is preferably 100% by mass of seasoned vinegar. In the case of seasoning vinegar for vinegared dishes, the content is more preferably 0.05 to 1 mass%, further preferably 0.1 to 0.5 mass%, and particularly preferably 0.1 to 0.2 mass%. In the case of seasoning vinegar for sushi rice, the content is more preferably 0.1 to 1 mass%, even more preferably 0.4 to 1 mass%, and particularly preferably 0.4 to 0.6 mass%. In the case of seasoning liquid for pickling (for example, pickles), the content is more preferably 0.05 to 1 mass%, even more preferably 0.1 to 0.5 In the case of sweet and sour sauce (for example, for sweet and sour pork), the content is more preferably 0.05 to 1 mass%, even more preferably 0.1 to 0.5 mass%, and particularly preferably 0.1 to 0.2 mass%.

[0049] 2-2. Sesame-containing seasonings In one aspect, the present invention relates to a sesame-containing seasoning (e.g., sesame sauce) containing acetic acid bacteria, a food (e.g., cold shabu-shabu) containing the sesame-containing seasoning, and a food additive for use in preparing these.

[0050] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on sesame-containing seasonings or foods containing the same: enhancing the richness of sesame, enhancing the roasted sesame aroma, suppressing sourness, suppressing sour odor, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a sesame-containing seasoning or a food containing a sesame-containing seasoning (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the sesame-containing seasoning or a food containing a sesame-containing seasoning, and further relates to a method for producing a sesame-containing seasoning or a food containing a sesame-containing seasoning that has the flavor-adjusted (or flavor-adjusting effect).

[0051] The sesame-containing seasoning is not particularly limited as long as it contains sesame and, as necessary, contains other seasonings, flavorings, etc. The sesame is not particularly limited and includes not only those in which the seed shape remains intact, but also those in which the seed shape is partially or completely broken (ground sesame, sesame paste, etc.). The ingredients other than sesame are not particularly limited as long as they can be used in sesame-containing seasonings, and examples include soy sauce, vinegar, sake, sweeteners such as sugar, mustard, etc.

[0052] The content of acetic acid bacteria (converted to dry state) in sesame-containing seasonings is 100 mass of sesame-containing seasonings. %, the content is preferably 0.01 to 1 mass %, more preferably 0.01 to 0.5 mass %, even more preferably 0.04 to 0.1 mass %, and particularly preferably 0.04 to 0.06 mass %.

[0053] 2-3. Seasonings for cooked rice In one aspect, the present invention relates to a seasoning for cooked rice (e.g., a rice ball seasoning, etc.) containing acetic acid bacteria, a food (e.g., rice balls, etc.) containing the seasoning for cooked rice, and a food additive for use in preparing these.

[0054] Acetic acid bacteria can preferably exert the following flavor and / or texture adjusting effects on seasonings for cooked rice or foods containing the same: enhancing saltiness, reducing rice stickiness, reducing rice odor, and reducing unevenness in taste. Therefore, acetic acid bacteria can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of a seasoning for cooked rice or a food containing a seasoning for cooked rice (or imparting the flavor and / or texture adjusting effect), which comprises adding acetic acid bacteria to the seasoning for cooked rice or a food containing a seasoning for cooked rice, and further relates to a method for producing a seasoning for cooked rice or a food containing a seasoning for cooked rice that has the flavor and / or texture adjusted (or has the adjusting effect).

[0055] The seasoning for cooked rice is not particularly limited as long as it contains ingredients that can be used to season cooked rice, such as salt, soy sauce, mirin, sesame, dried bonito flakes, whitebait, Japanese mustard spinach, and sesame oil. If necessary, excess water may be removed from the seasoning for cooked rice by heating (for example, frying) or the like.

[0056] The content of acetic acid bacteria (converted to dry state) in seasonings for cooked rice is 100% by mass. The content is preferably 0.01 to 1 mass % relative to the total mass of the aluminum alloy, more preferably 0.01 to 0.5 mass %, still more preferably 0.04 to 0.1 mass %, and particularly preferably 0.04 to 0.06 mass %.

[0057] 2-4. Miso In one aspect, the present invention relates to a miso containing acetic acid bacteria, a food product containing the miso (for example, miso soup, instant miso soup, etc.), and a food additive for use in preparing these products.

[0058] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on miso or foods containing it: enhancing saltiness, suppressing harshness, and enhancing the miso aroma. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of miso or a miso-containing food (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to miso or a miso-containing food, and further relates to a method for producing miso or a miso-containing food that has the flavor-adjusted (or flavor-adjusting effect).

[0059] The content of acetic acid bacteria (in terms of dry state) in miso is preferably 100% by mass of miso. The content is more preferably 0.01 to 0.5% by mass, even more preferably 0.04 to 0.1% by mass, and particularly preferably 0.04 to 0.06% by mass.

[0060] 2-5. Ponzu seasoning In one aspect, the present invention relates to a ponzu seasoning (e.g., ponzu sauce, etc.) containing acetic acid bacteria, foods (e.g., mizutaki, nabemono, etc.) containing the ponzu seasoning, and food additives for use in preparing these.

[0061] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on ponzu seasonings or foods containing the same: extending the flavor, enhancing the fresh aroma of citrus fruits, suppressing a chemical smell, suppressing a meaty smell, and suppressing the spiciness of soy sauce. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a ponzu seasoning or a food containing ponzu seasoning (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the ponzu seasoning or a food containing ponzu seasoning, and further relates to a method for producing a ponzu seasoning or a food containing ponzu seasoning that has the flavor-adjusted (or flavor-adjusting effect).

[0062] The ponzu seasoning is not particularly limited as long as it contains the juice of a citrus fruit (e.g., lemon, lime, bitter orange, yuzu, sudachi, kabosu, etc.) and, as necessary, other seasonings, flavorings, etc. The ingredients other than the citrus fruit juice are not particularly limited as long as they can be used in ponzu seasonings, and examples thereof include vinegar, soy sauce, mirin, etc.

[0063] The content of acetic acid bacteria (dry state equivalent) in ponzu seasoning is 100% by mass of ponzu seasoning. The content is preferably 0.01 to 1 mass % relative to the total mass of the aluminum alloy, more preferably 0.01 to 0.5 mass %, further preferably 0.05 to 0.2 mass %, and particularly preferably 0.08 to 0.15 mass %.

[0064] 2-6. Dashi-containing seasonings In one aspect, the present invention provides a dashi-containing seasoning (e.g., mentsuyu, etc.) containing acetic acid bacteria, a food (e.g., udon, somen, etc.) containing the dashi-containing seasoning, and a method for preparing the same. Concerning food additives for use.

[0065] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on dashi-containing seasonings or foods containing same: enhancing the aroma of dashi, suppressing the fishy smell of dashi, suppressing a sharp salty taste, and enhancing umami. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a dashi-containing seasoning or a dashi-containing seasoning-containing food (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the dashi-containing seasoning or dashi-containing seasoning-containing food, and further relates to a method for producing the dashi-containing seasoning or dashi-containing seasoning-containing food with the adjusted flavor (or with the flavor-adjusting effect).

[0066] The dashi-containing seasoning is not particularly limited as long as it contains dashi and, as necessary, other seasonings, flavorings, etc. The dashi is not particularly limited, and examples thereof include dashi made from kelp, dried bonito flakes, etc. The components other than dashi are not particularly limited as long as they can be used in dashi-containing seasonings, and examples thereof include soy sauce, sweeteners such as sugar, salt, etc.

[0067] The content of acetic acid bacteria (converted to dry state) in dashi-containing seasonings is calculated based on the mass of 100 dashi-containing seasonings. %, the content is preferably 0.01 to 1 mass %, more preferably 0.05 to 1 mass %, even more preferably 0.1 to 0.5 mass %, and particularly preferably 0.1 to 0.2 mass %.

[0068] 2-7. Seasoning for natto In one aspect, the present invention relates to a seasoning for natto (for example, natto sauce, etc.) containing acetic acid bacteria, natto, and a food additive for use in preparing these.

[0069] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on natto: suppression of bitterness, suppression of natto odor, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a natto seasoning or natto (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the natto seasoning or natto, and further relates to a method for producing the natto seasoning or natto with the flavor-adjusted (or flavor-adjusting effect).

[0070] The seasoning for natto is not particularly limited as long as it contains ingredients that can be used to season natto, such as salt, soy sauce, sake, mirin, sweeteners such as sugar, vinegar, and mustard.

[0071] The content of acetic acid bacteria (in terms of dry state) in natto is preferably 100% by mass of natto. The content is more preferably 0.1 to 1 mass%, even more preferably 0.4 to 1 mass%, and particularly preferably 0.4 to 0.6 mass%.

[0072] 2-8. Pickling seasonings In one aspect, the present invention relates to a seasoning for pickles (e.g., a seasoning for pickled plums), pickles (e.g., pickled plums), and a food additive for use in preparing these, which contain acetic acid bacteria.

[0073] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on pickles: suppressing a sharp salty taste, suppressing a sour taste, and enhancing the aroma of perilla. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a pickle seasoning or pickle (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the pickle seasoning or pickle, and further relates to a method for producing the pickle seasoning or pickle with the adjusted flavor (or flavor-adjusting effect).

[0074] The seasoning for pickles is not particularly limited as long as it is used to season pickles.

[0075] The content of acetic acid bacteria (in terms of dry state) in pickles is preferably 100% by mass of pickles. The content is more preferably 0.1 to 5 mass%, even more preferably 0.5 to 2 mass%, and particularly preferably 0.5 to 0.7 mass%.

[0076] 2-9.Meat seasonings In one aspect, the present invention relates to a meat seasoning containing acetic acid bacteria, meat, and a food additive for use in preparing these. The meat seasoning is added to meat before use. The addition is preferably before heating the meat (e.g., steaming, grilling, frying, etc., preferably steaming).

[0077] Acetic acid bacteria can preferably exert the following flavor and / or texture adjusting effects on meat: suppressing meat odor, improving meat tenderness, etc. Therefore, acetic acid bacteria can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of a meat seasoning or meat (or imparting the flavor and / or texture adjusting effect), which comprises adding acetic acid bacteria to the meat seasoning or meat, and further relates to a method for producing a meat seasoning or meat with the flavor and / or texture adjusted (or with the adjusting effect).

[0078] The meat seasoning is not particularly limited as long as it is used to season meat.

[0079] The content of acetic acid bacteria in meat (in terms of dry state) is preferably 0.01 to 1% by mass relative to 100% by mass of meat, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass.

[0080] 2-10.Spicy seasonings In one aspect, the present invention relates to a spicy spice-containing seasoning containing acetic acid bacteria (e.g., a seasoning for mapo dishes (tofu, eggplant, glass noodles, etc.), kimchi seasoning liquid, seasoning for kimchi dishes, etc.), a food containing the spicy spice-containing seasoning (e.g., mapo dishes (tofu, eggplant, glass noodles, etc.), kimchi, kimchi dishes, etc.), and a food additive for use in preparing them.

[0081] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on spicy spice-containing seasonings or foods containing the same: suppressing pungency, enhancing umami, enhancing the flavor of spices, and suppressing the sharpness of sourness. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a spicy spice-containing seasoning or a food containing a spicy spice-containing seasoning (or imparting the flavor-adjusting effect), which comprises adding acetic acid bacteria to the spicy spice-containing seasoning or food containing a spicy spice-containing seasoning, and further relates to a method for producing the spicy spice-containing seasoning or food containing a spicy spice-containing seasoning that has the flavor-adjusted (or flavor-adjusting effect).

[0082] The spicy spice-containing seasoning is not particularly limited as long as it contains a spicy spice and, if necessary, contains other seasonings, flavors, etc. The spicy spice is not particularly limited, and an example thereof is chili pepper. The components other than the spicy spice are not particularly limited as long as they can be used in a spicy spice-containing seasoning, and examples thereof include salt, soy sauce, miso, pepper, sake, etc.

[0083] The content of acetic acid bacteria (in terms of dry state) in the spicy spice-containing seasoning is preferably 0.01 to 1 mass % relative to 100 mass % of the spicy spice-containing seasoning, more preferably 0.05 to 1 mass %, even more preferably 0.1 to 0.5 mass %, and particularly preferably 0.1 to 0.2 mass %. is.

[0084] 2-11. Fruit juice-containing beverages In one aspect, the present invention relates to a fruit juice-containing beverage (e.g., a drink, fruit juice, near water, beauty drink, etc.) containing acetic acid bacteria, or a concentrate thereof, a smoothie, and a food additive for use in preparing these.

[0085] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on fruit juice-containing beverages: enhancing the fruit juice flavor, enhancing the honey flavor, suppressing sourness, suppressing bitterness, enhancing the fresh aroma of fruit juice, suppressing the heavy cooked odor (associated with reconstitution from concentrate), suppressing the vitamin odor (if vitamins are added), enhancing the refreshing carbonation (if carbonated water is added), enhancing the refreshing sweetness of fruit / juice, and suppressing the collagen odor (if collagen is added). Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a fruit juice-containing beverage or a concentrate thereof, which comprises adding acetic acid bacteria to the fruit juice-containing beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted fruit juice-containing beverage or a concentrate thereof.

[0086] The fruit juice-containing beverage is not particularly limited as long as it contains fruit juice and, if necessary, other ingredients. The fruit juice is not particularly limited, and examples thereof include apple, citrus, pineapple, grape, etc. Carbonated water can also be used instead of water. The ingredients other than fruit juice are not particularly limited as long as they can be used in fruit juice-containing beverages, and examples thereof include sweeteners such as sugar, honey, vitamins such as vitamin C, collagen, hyaluronic acid, etc. It can be obtained.

[0087] The content of acetic acid bacteria (dry state equivalent) in fruit juice-containing beverages is calculated based on 100% by mass of the fruit juice-containing beverage. It is preferably 0.01 to 2% by mass relative to the total mass of the beverage. In the case of an aide, the content is more preferably 0.01 to 1% by mass, even more preferably 0.01 to 0.5% by mass, still more preferably 0.04 to 0.1% by mass, and particularly preferably 0.04 to 0.06% by mass. In the case of fruit juice, the content is more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass. In the case of near water and beauty beverages, the content is more preferably 0.01 to 1% by mass, even more preferably 0.05 to 0.5% by mass, and particularly preferably 0.08 to 0.2% by mass.

[0088] 2-12.Vegetable juice In one aspect, the present invention relates to vegetable juices (for example, tomato juice, carrot juice, etc.) or concentrates thereof, smoothies, and food additives for use in preparing these, each containing acetic acid bacteria.

[0089] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on vegetable juice: suppression of a grassy smell, suppression of a sour taste, and enhancement of a rich flavor. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of vegetable juice or a concentrate thereof, which comprises adding acetic acid bacteria to vegetable juice or a concentrate thereof, and further relates to a method for producing the flavor-adjusted vegetable juice or a concentrate thereof.

[0090] The vegetable juice is not particularly limited as long as it contains the juice of a vegetable and, if necessary, contains other ingredients. The ingredients other than the juice of a vegetable are not particularly limited as long as they can be used in vegetable juice, and examples thereof include sweeteners such as sugar, salt, etc.

[0091] The content of acetic acid bacteria (in dry form) in vegetable juice is 100% by mass of vegetable juice. The content is preferably 0.01 to 1 mass % relative to the total mass of the aluminum alloy, more preferably 0.05 to 1 mass %, even more preferably 0.1 to 0.5 mass %, and particularly preferably 0.1 to 0.2 mass %.

[0092] 2-13. Milk drinks In one aspect, the present invention relates to a milk drink (e.g., milk) or a concentrate thereof containing acetic acid bacteria, and a food additive for use in preparing the same.

[0093] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on milk beverages: suppressing a milky smell, enhancing creaminess, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a milk beverage or a concentrate thereof, which comprises adding acetic acid bacteria to the milk beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted milk beverage or a concentrate thereof.

[0094] The milk beverage is not particularly limited as long as it contains milk components and, if necessary, other components. The milk components are not particularly limited, and examples thereof include milk itself, milk concentrates, and processed milk products. The components other than the milk components are not particularly limited, and examples thereof include sweeteners such as sugar, as long as they can be used in milk beverages.

[0095] The content of acetic acid bacteria (in terms of dry state) in the milk drink is preferably 100% by mass of the milk drink. The content is preferably 0.01 to 1 mass %, more preferably 0.01 to 0.5 mass %, further preferably 0.04 to 0.1 mass %, and particularly preferably 0.04 to 0.06 mass %.

[0096] 2-14.Soy milk drinks In one aspect, the present invention relates to a soy milk beverage or a concentrate thereof containing acetic acid bacteria, and a food additive for use in preparing the same.

[0097] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on soy milk beverages: suppressing a grassy smell, enhancing a rich flavor, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a soy milk beverage or a concentrate thereof, which comprises adding acetic acid bacteria to a soy milk beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted soy milk beverage or a concentrate thereof.

[0098] The soy milk beverage is not particularly limited as long as it contains soy milk components and, if necessary, other components. The soy milk components are not particularly limited, and examples thereof include soy milk itself, concentrates of soy milk or its processed products, etc. The components other than the soy milk components are not particularly limited, and examples thereof include sweeteners such as sugar, etc., as long as they can be used in soy milk beverages.

[0099] The content of acetic acid bacteria (dry state equivalent) in soy milk beverages is as follows for 100% by mass of soy milk beverages: The content is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass.

[0100] 2-15. Coffee drinks In one aspect, the present invention relates to a coffee beverage (e.g., coffee) or a concentrate thereof containing acetic acid bacteria, and a food additive for use in preparing the same.

[0101] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on coffee beverages: suppressing bitterness, suppressing harshness, enhancing roasted aroma, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention provides The present invention relates to a method for adjusting the flavor of a coffee beverage or a concentrate thereof, which comprises adding acetic acid bacteria to a coffee beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted coffee beverage or a concentrate thereof.

[0102] The coffee beverage is not particularly limited as long as it contains a coffee bean extract and, if necessary, other ingredients. The ingredients other than the coffee bean extract are not particularly limited as long as they can be used in coffee beverages, and examples thereof include sweeteners such as sugar, milk ingredients, etc.

[0103] The content of acetic acid bacteria (dry state equivalent) in coffee drinks is 100% by mass of coffee drinks. The content is preferably 0.01 to 1 mass % relative to the total mass of the aluminum alloy, more preferably 0.05 to 1 mass %, even more preferably 0.1 to 0.5 mass %, and particularly preferably 0.1 to 0.2 mass %.

[0104] 2-16. Cocoa drinks In one aspect, the present invention relates to a cocoa drink (e.g., cocoa) or a concentrate thereof containing acetic acid bacteria, and a food additive for use in preparing the same.

[0105] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on cocoa beverages: suppressing bitterness, enhancing richness, and enhancing sweet aroma. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a cocoa beverage or a concentrate thereof, which comprises adding acetic acid bacteria to the cocoa beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted cocoa beverage or a concentrate thereof.

[0106] The cocoa beverage is not particularly limited as long as it contains cocoa powder and, if necessary, other ingredients. The ingredients other than the cocoa powder are not particularly limited as long as they can be used in cocoa beverages, and examples thereof include sweeteners such as sugar, milk ingredients, etc.

[0107] The content of acetic acid bacteria (dry state equivalent) in cocoa drinks is 100% by mass of cocoa drinks. The content is more preferably 0.05 to 1 mass%, even more preferably 0.1 to 0.5 mass%, and particularly preferably 0.1 to 0.2 mass%.

[0108] 2-17.Green juice drink In one aspect, the present invention relates to a green juice drink or a concentrate thereof containing acetic acid bacteria, and a food additive for use in preparing the same.

[0109] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on green juice beverages: suppressing astringency, bitterness, and grassy odor. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a green juice beverage or a concentrate thereof, which comprises adding acetic acid bacteria to the green juice beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted green juice beverage or a concentrate thereof.

[0110] The green juice drink is not particularly limited as long as it contains green juice powder or paste and, if necessary, contains other ingredients. The green juice powder is not particularly limited, and examples thereof include powders of green leaves such as kale, barley leaves, komatsuna, and mugwort. The green juice paste includes pastes containing green juice powder and pastes containing green leaf extracts. The ingredients other than the green juice powder and paste are not particularly limited as long as they can be used in green juice drinks, and examples thereof include sweeteners such as sugar, milk ingredients, and fruit juice.

[0111] The content of acetic acid bacteria (dry state equivalent) in green juice drinks is as follows for 100% by mass of green juice drinks: The content is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass.

[0112] 2-18. Vinegar-containing drinks (vinegar drinks) In one aspect, the present invention relates to a vinegar-containing beverage (vinegar beverage) containing acetic acid bacteria or a concentrate thereof, and a food additive for use in preparing the same.

[0113] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on vinegar-containing beverages: suppression of stuffy odor, enhancement of fresh fruit aroma, suppression of vinegar irritation to the throat, suppression of the sweet aftertaste of sucralose, suppression of the astringent taste of yogurt (if yogurt is added), and enhancement of aroma familiarity. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a vinegar-containing beverage or a concentrate thereof, which comprises adding acetic acid bacteria to the vinegar-containing beverage or a concentrate thereof, and further relates to a method for producing the flavor-adjusted vinegar-containing beverage or a concentrate thereof.

[0114] The vinegar-containing beverage is not particularly limited as long as it contains vinegar and, if necessary, contains other ingredients. Examples of vinegar include, but are not limited to, grain vinegars such as rice vinegar, black rice vinegar, and black barley vinegar; fruit vinegars such as apple vinegar and grape vinegar; and synthetic vinegar. Examples of ingredients other than vinegar include, but are not limited to, those that can be used in vinegar-containing beverages, such as fruit juice, sweeteners such as sugar, and yogurt.

[0115] The content of acetic acid bacteria (dry state equivalent) in vinegar-containing beverages is based on 100% by mass of the vinegar-containing beverage. The content is preferably 0.01 to 1 mass %, more preferably 0.01 to 0.5 mass %, and even more preferably 0.04 to 0.1 mass %.

[0116] 2-19. Dessert Yogurt In one aspect, the present invention relates to desserts / yogurts (for example, fruit jellies, yogurts, etc.) or concentrates thereof containing acetic acid bacteria, and food additives for use in preparing these.

[0117] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on desserts / yogurt: suppressing sourness, enhancing richness, suppressing sticky sweetness, and enhancing fresh fruit juice flavor. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of desserts / yogurt or a concentrate thereof, which comprises adding acetic acid bacteria to the desserts / yogurt or a concentrate thereof, and further relates to a method for producing the flavor-adjusted desserts / yogurt or a concentrate thereof.

[0118] The dessert / yogurt is not particularly limited as long as it contains the ingredients essential for dessert / yogurt (for example, a gelling agent such as gelatin for jelly, or a milk component for yogurt), and optionally contains other ingredients. The ingredients other than the essential ingredients are not particularly limited as long as they can be used in dessert / yogurt, and examples thereof include sweeteners such as sugar, fruit juice, etc.

[0119] The content of acetic acid bacteria (in terms of dry state) in the dessert / yogurt is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass, relative to 100% by mass of the dessert / yogurt. do.

[0120] 2-20. Chocolate confectionery In one aspect, the present invention relates to chocolate confectioneries (e.g., chocolates, chocolate snacks, etc.) containing acetic acid bacteria, and food additives for use in preparing these.

[0121] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on chocolate confectionery: suppressing the bitterness of cocoa and the oxidized odor of oils. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of chocolate confectionery, which comprises adding acetic acid bacteria to chocolate confectionery, and further relates to a method for producing the flavor-adjusted chocolate confectionery.

[0122] The chocolate confectionery is not particularly limited as long as it contains cocoa mass and, if necessary, other ingredients. The ingredients other than cocoa mass are not particularly limited as long as they can be used in chocolate confectionery, and examples thereof include sweeteners such as sugar, milk powder, cocoa butter, and vegetable oil. The chocolate in the chocolate confectionery is preferably high-cocoa chocolate (e.g., 50% or more, 60% or more, 70% or more, or 80% or more cocoa).

[0123] The content of acetic acid bacteria (in dry form) in chocolate confectionery is The content is preferably 0.05 to 1% by mass, more preferably 0.1 to 1% by mass. % by mass, more preferably 0.4 to 1% by mass, and particularly preferably 0.4 to 0.6% by mass.

[0124] 2-21.Candy In one aspect, the present invention relates to candies (for example, fruit juice candies, Ramune candies, caramel candies, etc.) containing acetic acid bacteria, and food additives for use in preparing these candies.

[0125] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on candies: suppression of sticky sweetness, enhancement of the fresh fruit aroma, enhancement of a refreshing feeling, sweet aroma, and enhancement of richness. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of candies, which comprises adding acetic acid bacteria to candies, and further relates to a method for producing the flavor-adjusted candies.

[0126] The candy is not particularly limited as long as it contains a sweetening component and, if necessary, other components. The components other than the sweetening component are not particularly limited as long as they can be used in candies, and examples thereof include fruit juice, citric acid, and milk components.

[0127] The content of acetic acid bacteria (dry state equivalent) in candy is 100% by mass of candy. For example, in the case of fruit juice candy, the content is , more preferably 0.05 to 1 mass%, further preferably 0.1 to 0.5 mass%, particularly preferably 0.1 to 0.2 mass%. For example, in the case of Ramune, the content is more preferably 0.1 to 1 mass%, The content is more preferably 0.4 to 1 mass%, and particularly preferably 0.4 to 0.6 mass%. For example, in the case of caramel, the content is more preferably 0.05 to 1 mass%, and even more preferably 0.1 to 0.5 mass%. %, and particularly preferably 0.1 to 0.2 mass %.

[0128] 2-22. Gummy In one aspect, the present invention relates to gummy candies (such as fruit juice gummy candies) containing acetic acid bacteria, and food additives for use in preparing these.

[0129] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on gummy candies: suppressing sticky sweetness and enhancing the fresh fruit juice flavor. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of gummy candies, which comprises adding acetic acid bacteria to gummy candies, and further relates to a method for producing the flavor-adjusted gummy candies.

[0130] The gummy candy is not particularly limited as long as it contains a gelling agent such as gelatin and, if necessary, other ingredients. The ingredients other than the gelling agent are not particularly limited as long as they can be used in gummy candy, and examples thereof include fruit juice, sweeteners such as sugar, and the like.

[0131] The content of acetic acid bacteria (in terms of dry state) in the gummy candy is preferably 100% by mass of the gummy candy. The content is more preferably 0.05 to 1 mass%, even more preferably 0.1 to 0.5 mass%, and particularly preferably 0.1 to 0.2 mass%.

[0132] 2-23. Ready-to-eat foods In one aspect, the present invention relates to retort foods (such as retort hotpot soup) containing acetic acid bacteria, and food additives for use in preparing these foods.

[0133] Acetic acid bacteria can preferably exert the following flavor-adjusting effects on retort foods: suppressing retort odor (metallic odor) and improving the intensity of flavor after heating. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of a retort food, which comprises adding acetic acid bacteria to a retort food, and further relates to a method for producing the flavor-adjusted retort food.

[0134] The retort food is not particularly limited as long as it is a retort pouch or can with a metal foil such as aluminum laminated on the inside and contains food. Examples of the food inside include cooked foods such as hot pot soup, curry and curry with rice, hayashi and hayashi with rice, stew, rice bowl bases for dishes such as beef bowls, Chinese rice bowls, and oyakodon, and rice bowls with rice, oden, simmered dishes, shumai, meat sauce, and soups such as consommé and potage; sauce bases for meat sauce and white sauce, seasonings such as mapo tofu base and kamameshi base; processed meat products such as hamburger steaks and meatballs; seafood foods such as simmered fish; and cooked rice dishes such as white rice, red rice, mixed rice, fried rice, pilaf, and porridge.

[0135] The content of acetic acid bacteria (dry state equivalent) in retort foods is 100% by mass of retort foods. The content is preferably 0.01 to 1 mass % relative to the total mass of the aluminum alloy, more preferably 0.05 to 1 mass %, even more preferably 0.1 to 0.5 mass %, and particularly preferably 0.1 to 0.2 mass %.

[0136] 2-24. Powder mix for baking In one aspect, the present invention relates to a powder mix for cooking baked goods (e.g., cookie mix, pancake mix, cake mix, rice cracker cooking powder, etc.) containing acetic acid bacteria, baked goods obtained using the powder mix, and food additives for use in preparing these goods.

[0137] Acetic acid bacteria can preferably exert the following flavor and / or texture adjusting effects on baked goods: suppressing sticky sweetness, improving crispy texture, enhancing rice flavor, improving crispy texture, enhancing sweet aroma, and improving dough softness. Therefore, acetic acid bacteria can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of baked goods, which comprises adding acetic acid bacteria to a powder mix for cooking baked goods, and further relates to a method for adjusting the flavor and / or texture of baked goods, which comprises adding acetic acid bacteria to a powder mix for cooking baked goods, The present invention relates to a method for producing baked confectioneries with an adjusted texture.

[0138] The powder mix for cooking baked goods is not particularly limited as long as it contains a confectionery ingredient powder (e.g., wheat flour, rice flour, potato starch, etc.) and optionally contains other ingredients. The ingredients other than the confectionery ingredient powder are not particularly limited as long as they can be used in a powder mix for cooking baked goods, and examples thereof include sweeteners such as sugar.

[0139] The content of acetic acid bacteria (in terms of dry state) in the powder mix for preparing baked goods is preferably 0.01 to 1% by mass relative to 100% by mass of the powder mix for preparing baked goods. For example, in the case of cookies and rice crackers, the content is more preferably 0.05 to 1% by mass, even more preferably 0.1 to 1% by mass, and particularly preferably 0.1 to 0.2% by mass.

[0140] 2-25. Powder mix for preparing noodles In one aspect, the present invention relates to a powder mix for preparing noodles containing acetic acid bacteria (for example, etc.), noodles (containing acetic acid bacteria) obtained using the powder mix, and food additives for use in preparing these.

[0141] Acetic acid bacteria are preferably able to exert the following flavor-adjusting effects on noodles: enhancing noodle firmness, enhancing saltiness, etc. Therefore, acetic acid bacteria can be used to adjust these flavors. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor of noodles, which comprises adding acetic acid bacteria to a powder mix for preparing noodles, and further relates to a method for producing noodles with the above-mentioned adjusted flavor.

[0142] The powder mix for preparing noodles is not particularly limited, as long as it contains a noodle raw material powder (e.g., wheat flour, rice flour, etc.) and optionally contains other ingredients. The ingredients other than the noodle raw material powder are not particularly limited, as long as they can be used in a powder mix for preparing noodles, and examples include salt.

[0143] The content of acetic acid bacteria (in terms of dry state) in the powder mix for preparing noodles is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass, relative to 100% by mass of the powder mix for preparing noodles. do.

[0144] 2-26. Solid foods for consuming vegetables In one aspect, the present invention relates to solid foods for ingesting vegetables (for example, vegetable bars, vegetable pastes, etc.) containing the acetic acid bacteria of the present invention, and food additives for use in preparing these.

[0145] The acetic acid bacteria of the present invention can preferably exert the following flavor and / or texture adjusting effects on solid foods for ingesting vegetables: suppressing sticky sweetness, suppressing the harshness of vegetables, suppressing the grassy smell of vegetables, and improving the sweetness of vegetables. Therefore, the acetic acid bacteria of the present invention can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of a solid food for ingesting vegetables, which comprises adding the acetic acid bacteria of the present invention to the solid food for ingesting vegetables, and further relates to a method for producing a solid food for ingesting vegetables with the adjusted flavor and / or texture.

[0146] The solid food for ingesting vegetables is not particularly limited, as long as it contains vegetables (e.g., corn, beets, pumpkin, paprika, peas, edamame, carrots, green peas, tomatoes, cabbage, spinach, komatsuna, broccoli, bell peppers, burdock, avocado, okra, sweet potato, potato, radish, eggplant, etc.) and contains other ingredients as needed. The state of the vegetables is not particularly limited, and examples thereof include dried, crushed (including powder), paste, etc. The ingredients other than vegetables are not particularly limited, and examples thereof include, for example, cereals, nuts, fruits, spices, sugars, etc. in the case of a vegetable bar, and examples thereof include oils (salad oil, olive oil, sesame oil, butter, etc.), seasonings, spices, etc. in the case of a vegetable paste.

[0147] The content of the acetic acid bacteria of the present invention (in terms of dry state) in the solid food for ingesting vegetables is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass, based on 100% by mass of the solid food for ingesting vegetables. is.

[0148] 2-27.Cooking oil In one aspect, the present invention relates to cooking oils containing acetic acid bacteria, oil-cooked foods (e.g., fried foods, stir-fried foods, etc.), and food additives for use in preparing these. The cooking oil is used for cooking fish, meat, vegetables, etc. (preferably fish, meat, etc.) by heating (e.g., frying, baking, stir-frying, etc., preferably frying). The cooking oil is preferably added before cooking fish, meat, vegetables, etc. with oil by heating (e.g., frying, baking, stir-frying, etc., preferably frying).

[0149] Acetic acid bacteria can preferably exert the following flavor and / or texture adjusting effects on cooking oils: suppressing the oxidized odor of oil, suppressing the burnt odor of oil, and suppressing the fishy odor of fish, meat, etc. Therefore, acetic acid bacteria can be used to adjust these flavors and / or textures. From this perspective, in one aspect, the present invention relates to a method for adjusting the flavor and / or texture of cooking oil or oil-cooked foods (or imparting the flavor and / or texture adjusting effect), which comprises adding acetic acid bacteria to cooking oil or oil-cooked foods, and further relates to a method for producing cooking oil or oil-cooked foods that have the flavor and / or texture adjusted (or that have the adjusting effect).

[0150] The cooking oil is not particularly limited as long as it is used to season fish, meat, vegetables, etc.

[0151] The content of acetic acid bacteria (dry state equivalent) in cooking oil is as follows for 100% by mass of cooking oil: The content is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, even more preferably 0.1 to 0.5% by mass, and particularly preferably 0.1 to 0.2% by mass. [Example]

[0152] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0153] Test Example 1: Flavor and texture adjusting effect evaluation test Test samples were prepared by adding acetic acid bacteria (Acetobacter malorum) to various foods at a certain concentration, and the various flavors and textures were evaluated by 10 expert panelists whose ability to judge taste and aroma was guaranteed by certain tests. They were asked to rate the samples according to the following evaluation criteria, and the average score was calculated.

[0154] Flavor or texture intensity evaluation criteria 5: I feel it strongly. 4: Feels somewhat strong. 3: Same as the control (product without acetic acid bacteria added). 2: Feels a little weak. 1: Feeling weak.

[0155] Taste evaluation criteria 5: Delicious. 4: Somewhat tasty. 3: Same as the control (product without acetic acid bacteria added). 2: Not very tasty. 1: It's not tasty.

[0156] In addition, the food was evaluated comprehensively based on the following evaluation criteria. ◎: A clearly more favorable effect than the control (product without acetic acid bacteria added) was observed. ○: A more favorable effect than the control (product without acetic acid bacteria added) is observed. / No favorable effect On the other hand, there are some negative aspects. △: A slightly better effect than the control (product without acetic acid bacteria added) is observed. / Good effect On the other hand, there are negatives. ×: No effect was observed compared to the control (product without acetic acid bacteria added).

[0157] In the following test examples, the numerical values ​​in the recipes are in parts by weight.

[0158] Test Example 1-1. Vinegared food

[0159] [Table 1]

[0160] Thinly slice the cucumber and rub it with salt. Rehydrate the wakame seaweed in water, squeeze it lightly, and cut it into bite-sized pieces. Add acetic acid bacteria to the seasoned vinegar in the proportions shown in the table below, mix well with the ingredients, and prepare the vinegar dish. The vinegared dishes were tasted and evaluated by 10 panelists. The results are shown in the table below.

[0161] [Table 2]

[0162] Test Example 1-2. Apple vinegar drink

[0163] [Table 3]

[0164] According to the recipe, an apple vinegar drink was prepared, and acetic acid bacteria was added in the proportions shown in the table below, and the drink was thoroughly mixed. Ten panelists tasted and evaluated the drink. The results are shown in the table below.

[0165] [Table 4]

[0166] Test Example 1-3. Sesame sauce

[0167] [Table 5]

[0168] The sesame sauce was prepared according to the recipe above, and acetic acid bacteria was added to it in the proportions shown in the table below. An appropriate amount of pork belly was boiled, served with lettuce, and covered in the sesame sauce. Ten panelists tasted and evaluated the results, which are shown in the table below.

[0169] [Table 6]

[0170] Test Example 1-4. Hot milk Milk (Meiji Oishii Gyunyu) was heated in a microwave oven (600W), and acetic acid bacteria was added in the following proportions. Ten panelists tasted and evaluated the milk. The results are shown in the table below.

[0171] [Table 7]

[0172] Test Example 1-5. High cacao chocolate High-cocoa chocolate (Meiji Chocolate Effect, 72% cocoa) was crushed into small pieces and melted smoothly in a hot water bath at 50°C. Then, acetic acid bacteria was added in the proportions shown below, mixed well, and while tempering, 1g portions were squeezed out with a cornet at around 30°C, remolded, and tasted and evaluated by a panel of 10 people. The results are shown in the table below.

[0173] [Table 8]

[0174] Test Example 1-6. Yogurt

[0175] [Table 9]

[0176] 0.1g of Kefir Probiotic GBN1 and the following proportions of acetic acid bacteria were added to 100g of unadjusted milk, and the mixture was placed in a constant temperature bath at 42°C for 15 hours, then cooled in a refrigerator. The yogurt prepared according to the above recipe was tasted and evaluated by a panel of 10 people. The results are shown in the table below.

[0177] [Table 10]

[0178] Test Example 1-7. Sushi rice

[0179] [Table 11]

[0180] The rice was cooked in a rice cooker using the amount of water for sushi rice, to a firm texture, and then sushi vinegar mixed with acetic acid bacteria in the proportions shown in the table below was poured over the rice, mixed well in a cutting motion, and allowed to cool. The sushi rice prepared using the above recipe was taste-tested by a panel of 10 people. The results are shown in the table below.

[0181] [Table 12]

[0182] Test Example 1-8. Pickles

[0183] [Table 13]

[0184] The cucumber was cut into quarters lengthwise at 4cm lengths, the carrot into 4cm strips, and the pepper into 5mm widths. The above was placed in a zippered storage bag, and a pickling seasoning liquid containing acetic acid bacteria was poured over it in the proportions shown in the table below. The air was removed, the bag was closed, the bag was massaged for 30 seconds, and the bag was refrigerated for 40 minutes. The pickles made using the above recipe were taste-tested by a panel of 10 people. The results are shown in the table below.

[0185] [Table 14]

[0186] Test Example 1-9. Hot Lemonade

[0187] [Table 15]

[0188] Hot lemonade was prepared according to the recipe, and acetic acid bacteria was added in the proportions shown in the table below. After thorough mixing, the mixture was tasted and evaluated by 10 panelists. The results are shown in the table below.

[0189] [Table 16]

[0190] Test Example 1-10. Ponzu

[0191] [Table 17]

[0192] [Table 18]

[0193] Put 10cm of kelp and water into a pot and remove the kelp just before it boils. Cut the above ingredients into bite-sized pieces, add the chicken thighs to the pot and once cooked, add the remaining ingredients and simmer until tender. Prepare the ponzu sauce according to the instructions, add the dashi ingredients and leave to sit in the refrigerator overnight. Strain and separate the liquid, add acetic acid bacteria in the proportions shown in the table below, mix well and have a panel of 10 people taste and evaluate the mizutaki. The results are shown in the table below.

[0194] [Table 19]

[0195] Test Example 1-11. Hot soup (udon soup)

[0196] [Table 20]

[0197] Following the usual method, bonito and kelp stock was extracted, and soy sauce, sugar, and salt were added and completely dissolved. Acetic acid bacteria were added in the proportions shown in the table below, and the mixture was thoroughly mixed. A panel of 10 people tasted and evaluated the mixture. The results are shown in the table below.

[0198] [Table 21]

[0199] Test Example 1-12. Retort Yosenabe soup

[0200] [Table 22]

[0201] Extract bonito and kelp stock according to the usual method, add light soy sauce, sake, mirin, and salt, and heat until completely dissolved. Add acetic acid bacteria in the proportions shown in the table below, stir well, put into a pouch, and heat for 20 minutes at 120°C. The hotpot soup was then retort sterilized. A panel of 10 people tasted and evaluated the hotpot soup. The results are shown in the table below.

[0202] [Table 23]

[0203] Test Example 1-13. Rice ball seasoning

[0204] [Table 24]

[0205] Add chopped komatsuna, whitebait, and bonito flakes to a heated frying pan with sesame oil and stir-fry. Season with soy sauce, salt, and mirin, then add sesame seeds and stir-fry until crisp. Add acetic acid bacteria in the proportions shown in the table below and mix well. Use this to make rice balls, which are cooled to room temperature and then taste-tested by 10 panelists. The results are shown in the table below.

[0206] [Table 25]

[0207] Test Example 1-14. Natto The natto beans were thoroughly loosened, sprinkled with acetic acid bacteria in the proportions shown below, and mixed thoroughly. Ten panelists tasted and evaluated the results, which are shown in the table below.

[0208] [Table 26]

[0209] Test Example 1-15. Grapefruit juice 100% grapefruit juice (reconstituted from concentrate) was added with acetic acid bacteria in the proportions shown in the table below. The results of the taste evaluation by a panel are shown in the table below.

[0210] [Table 27]

[0211] Test Example 1-16. Tomato juice Acetobacter bacteria were added to 100% tomato juice (reconstituted from concentrate) in the proportions shown in the table below, and a panel of 10 people tasted and evaluated the results. The table below shows the results.

[0212] [Table 28]

[0213] Test Example 1-17. Green juice FANCL Frozen Aojiru Premium was thawed, and acetic acid bacteria was added in the proportions shown in the table below. Ten panelists tasted and evaluated the product. The results are shown in the table below.

[0214] [Table 29]

[0215] Test Example 1-18. Soy milk Acetobacter bacteria were added to unsweetened soy milk in the following proportions, and a panel of 10 people tasted and evaluated the results. The results are shown in the table below.

[0216] [Table 30]

[0217] Test Example 1-19. Cocoa (unsweetened)

[0218] [Table 31]

[0219] Cocoa was prepared according to the above recipe, and acetic acid bacteria was added in the proportions shown in the table below. A panel of 10 people tasted and evaluated the cocoa. The results are shown in the table below.

[0220] [Table 32]

[0221] Test Example 1-20. Iced coffee Acetobacter bacteria were added to unsweetened iced coffee in the proportions shown in the table below, and a panel of 10 people tasted and evaluated the results, which are shown in the table below.

[0222] [Table 33]

[0223] Test Example 1-21. Miso soup

[0224] [Table 34]

[0225] A bonito and kelp stock was prepared in the usual way, mixed with miso to which acetic acid bacteria had been added in the proportions shown in the table below, and miso soup was prepared according to the above recipe. Ten panelists tasted and evaluated the soup. The results are shown in the table below.

[0226] [Table 35]

[0227] Test Example 1-22. Pickled plum Commercially available pickled plums that had been pickled only with shiso and salt were broken up and mixed thoroughly with acetic acid bacteria in the proportions shown in the table below. Ten panelists tasted and evaluated the mixture. The results are shown in the table below.

[0228] [Table 36]

[0229] Test Example 1-23. Sweet and sour pork

[0230] [Table 37]

[0231] Cut a large onion in half and cut it into bite-sized pieces. Cut the carrots and bell peppers into bite-sized pieces. Heat the carrots in the microwave (600W) for about 1 minute. Cut into bite-sized pieces and season with soy sauce and sake. Mix the ingredients for the batter. Heat the frying oil to 180°C and quickly deep-fry the vegetables. Heat the frying oil to 170°C and coat the seasoned pork loin generously with the batter before deep-frying. Add the sweet and sour vinegar with added acetic acid bacteria in the proportions shown in the table below to a frying pan and boil while stirring constantly until thickened, then add the deep-fried vegetables and fried meat and mix well. The sweet and sour pork made using the above recipe was taste-tested by a panel of 10 people. The results are shown in the table below.

[0232] [Table 38]

[0233] Test Example 1-24. Mapo tofu

[0234] [Table 39]

[0235] Cut the tofu into 2cm cubes, boil in boiling water for about 2 minutes, then drain in a colander. Heat salad oil, fry garlic until fragrant, add minced meat and fry lightly, then add seasoning 1 and fry until well combined. ◇ Add seasoning 2 and simmer for about 2 minutes, then season with salt and pepper. Add the green onions and mix quickly. ◇ Stir in the water-dissolved potato starch to thicken the sauce, then drizzle in the grain vinegar and immediately turn off the heat. Mapo tofu made using the above recipe was taste-tested by 10 panelists. The results are shown in the table below.

[0236] [Table 40]

[0237] Test Example 1-25. Pineapple Candy

[0238] [Table 41]

[0239] Put water, granulated sugar, and corn syrup in a pot, bring to a boil, and heat to 120℃. Add the pineapple. Add the fruit juice and acetic acid bacteria in the proportions shown in the table below, turn off the heat, and pour onto aluminum foil to cool. Once cooled, shape it, stretch it out and stack it several times to let air in and give it a glossy finish. Shape it into a rod shape and cut it into bite-sized pieces with scissors (about 20 pieces). The pineapple candy made using the above recipe was taste-tested by a panel of 10 people. The results are shown in the table below.

[0240] [Table 42]

[0241] Test Example 1-26. Gummies

[0242] [Table 43]

[0243] Mix the grape juice and sugar well, cover with plastic wrap and heat at 600W for 1 minute, then add the gelatin. Mix well and heat for another 20 seconds. Add acetic acid bacteria in the proportions shown in the table below, mix well, place in a silicon mold and let harden in the refrigerator for 3 hours. The gummies made using the above recipe were taste-tested by 10 panelists. The results are shown in the table below.

[0244] [Table 44]

[0245] Test Example 1-27. Soft candy (caramel)

[0246] [Table 45]

[0247] Put butter in a frying pan and melt it over low heat. Add marshmallows and continue to melt, being careful not to burn them. Remove from heat occasionally and stir until browned. Once browned, add milk and acetic acid bacteria in the proportions shown in the table below, stir for another 1-2 minutes over low heat, pour into a tray lined with parchment paper in an even thickness, chill in the refrigerator to harden, and cut into bite-sized pieces. The soft candies made using the above recipe were taste-tested by a panel of 10 people. The results are shown in the table below.

[0248] [Table 46]

[0249] Test Example 1-28. Tablet candy (Ramune)

[0250] [Table 47]

[0251] Mix the glucose and cornstarch thoroughly, then add the citric acid, water, and lemon juice and mix until the water has evaporated. Then add the baking soda and acetic acid bacteria in the proportions shown in the table below and mix well. Then, combine two deep teaspoons and mold them into a shape. Place the pieces on a plate and allow them to dry thoroughly. The tablets made using the above recipe were taste-tested by a panel of 10 people. The results are shown in the table below.

[0252] [Table 48]

[0253] Test Example 1-29. Orange Jelly

[0254] [Table 49]

[0255] Place 50g of 100% orange juice in a heat-resistant container, add powdered gelatin, mix, and let soak at room temperature for approximately 10 minutes. Heat the mixture in a microwave (600W) for 30 seconds to completely dissolve the gelatin, then add the remaining orange juice, sugar, and acetic acid bacteria in the proportions shown in the table below. Mix well and chill in the refrigerator to set. The jelly made using the above recipe was taste-tested by a panel of 10 people. The results are shown in the table below.

[0256] [Table 50]

[0257] Test Example 1-30. Cereal Bar

[0258] [Table 51]

[0259] Melt the butter and marshmallows over low heat until smooth, being careful not to burn them. Add the pre-mixed fruit granola, vegetable powders, and acetic acid bacteria in the proportions shown in the table below, and mix evenly before solidifying. Pour the mixture onto a baking tray lined with parchment paper, press down with the parchment paper to make the thickness uniform, chill in the refrigerator to harden, and cut into bite-sized pieces. The cereal bars made using the above recipe were taste-tested by a panel of 10 people. The results are shown in the table below.

[0260] [Table 52]

[0261] Test Example 1-31. Cookies

[0262] [Table 53]

[0263] Beat the room temperature butter until it turns white, then add the sugar and eggs in that order, mixing well each time. Sift in the flour, add the acetic acid bacteria in the proportions shown in the table below, mix lightly with a rubber spatula, wrap in plastic wrap and refrigerate for 30 minutes. Place the dough in a preheated oven at 180°C, roll it out to a thickness of 3-4 mm, cut out the dough, and bake for 12 minutes. The cookies made according to the above recipe were taste-tested by 10 panelists. The results are shown in the table below.

[0264] [Table 54]

[0265] Test Example 1-32. Rice crackers

[0266] [Table 55]

[0267] Add acetic acid bacteria to rice flour and potato starch in the ratio shown in the table below, add water and mix until it becomes as soft as an earlobe. Divide the dough into 15 equal parts, roll them into balls and flatten them to make balls about 4cm in diameter. Place on a heat-resistant dish. Place the dough on a baking sheet, space it out, and microwave for 2 minutes at 500W. Heat. Wipe off any moisture from the dough onto the sheet, then turn it over and heat for 1 minute. Place in a toaster oven and bake, turning over at a regular interval, until lightly browned. The rice crackers made using the above recipe were taste-tested by 10 panelists. The results are shown in the table below.

[0268] [Table 56]

[0269] Test Example 1-33. Kimchi

[0270] [Table 57]

[0271] Cut the Chinese cabbage into bite-sized pieces, rub with salt, wrap in plastic wrap, and leave in the refrigerator for 2 hours. Mix the ingredients together, add acetic acid bacteria in the proportions shown in the table below, and mix well. Rub the cabbage thoroughly with the sauce and leave in the refrigerator for 2 days. The kimchi made using the above recipe was tasted and evaluated by 10 panelists. The results are shown in the table below.

[0272] [Table 58]

[0273] Test Example 1-34. Steamed beef Slice the beef for roast beef into 5mm thick slices, add the acetic acid bacteria in the proportions shown in the table below, and a small amount of salt. Mix with the above and sprinkle evenly on both sides. Fill a pot with water, heat over high heat, and place a plate in the pot until steam is rising. Arrange the meat on the plate without overlapping it, and steam for 4 minutes. The steamed dishes were tasted and evaluated by 10 panelists. The results are shown in the table below.

[0274] [Table 59]

[0275] Test Example 1-35. Fried white fish Acetic acid bacteria were added to the edible oil used for frying 10 times in the proportions shown in the table below, and then fried (frozen) white fish was fried in that oil. The fried white fish made using the above recipe was taste-tested by 10 panelists. The results are shown in the table below.

[0276] [Table 60]

[0277] Test Example 1-36. Pancakes

[0278] [Table 61] Mix the eggs and milk well, add the pancake mix, and add acetic acid bacteria in the proportions shown in the table below. Mix until the batter is light and fluffy. Heat a frying pan over medium heat, pour in the batter, reduce the heat to low, and when small holes appear on the surface, flip it over and cook for about 2 minutes. The hotcakes were tasted and evaluated by 10 panelists. The results are shown in the table below.

[0279] [Table 62]

[0280] Test Example 1-37. Udon

[0281] [Table 63]

[0282] Put flour and acetic acid bacteria in the ratio shown in the table below into a noodle making machine (Philips HR2365 / 01) and knead the dough. Press the button, then add water and knead the udon (following the udon mode). The udon made using the above recipe was rinsed with boiled water and tasted by 10 panelists. The results are shown in the table below.

[0283] [Table 64]

[0284] Test Example 1-38. Pumpkin paste

[0285] [Table 65]

[0286] Cut the pumpkin into large pieces, boil until soft, and blend in a blender. Mix olive oil, salt, and pepper with acetic acid bacteria in the proportions shown in the table below and blend until smooth. The paste made using the above recipe was spread on bread and tasted by 10 panelists. The results are shown in the table below.

[0287] [Table 66]

[0288] Test Example 1-39. Yogurt-based vinegar drink

[0289] [Table 67]

[0290] A yogurt-based vinegar drink was prepared according to the recipe, and acetic acid bacteria were added in the proportions shown in the table below, mixed well, and then a panel of 10 people tasted and evaluated the drink. The results are shown in the table below.

[0291] [Table 68]

[0292] Test Example 1-40. Berry vinegar drink

[0293] [Table 69]

[0294] A berry-based vinegar drink was prepared according to the recipe, and acetic acid bacteria was added in the proportions shown in the table below, mixed well, and then a panel of 10 people tasted and evaluated the drink. The results are shown in the table below.

[0295] [Table 70]

[0296] Test Example 1-41. Carbonated drink (ade)

[0297] [Table 71]

[0298] The carbonated beverage was prepared according to the recipe, and acetic acid bacteria were added in the proportions shown in the table below, stirred thoroughly, and then tasted and evaluated by 10 panelists. The results are shown in the table below.

[0299] [Table 72]

[0300] Test Example 1-42. Smoothie

[0301] [Table 73]

[0302] The apples, with the seeds and core removed and the skin on, and the bananas, peeled and blended together in a blender, and yuzu juice was added to make a smoothie, and acetic acid bacteria was added in the proportions shown in the table below, and the mixture was mixed well, and then a panel of 10 people tasted and evaluated the results, as shown in the table below.

[0303] [Table 74]

[0304] Test Example 1-43. Apple juice drink

[0305] [Table 75]

[0306] The apples were blended with the skin, with the seeds and core removed. The beverage was prepared according to the recipe above, and the acetic acid bacteria in the proportions shown in the table below was added and mixed well. Ten panelists tasted and evaluated the beverage. The results are shown in the table below.

[0307] [Table 76]

[0308] Test Example 1-44. Beauty drink

[0309] [Table 77]

[0310] The beverage was prepared according to the above recipe, and acetic acid bacteria was added in the proportions shown in the table below, and the mixture was thoroughly stirred. Ten panelists tasted and evaluated the beverage. The results are shown in the table below.

[0311] [Table 78]

Claims

1. A flavor and / or texture modifier containing acetic acid bacteria.

2. 2. The flavor and / or taste adjusting agent according to claim 1, which is for adjusting at least one selected from the group consisting of sourness, bitterness, sweetness, saltiness, umami, spiciness, astringency, richness, aroma, texture, flavor penetration, and flavor length. is a texture adjuster.

3. The flavor and / or texture modifier according to claim 1 or 2, which is a food or a food additive.

4. A method for adjusting the flavor and / or texture of food, comprising adding acetic acid bacteria to the food.

5. The method according to claim 4, wherein the food is a seasoning, edible oil, a fruit juice-containing beverage, a vegetable juice, a carbonated beverage, a soft drink, a grain beverage, a tea-based beverage, a dairy beverage, a coffee beverage, a powdered beverage, a vinegar-containing beverage, an alcoholic beverage, a dessert, a baked good, a steamed good, a frozen dessert, a chocolate confectionery, a gum, a candy, a gummy, a cream, a jam, a fermented food, a processed food, a cooked food, a retort food, a cereal food, or a solid food for consuming vegetables, a cooking oil, or a dosage-type food (health / nutritional (supplement) food).

6. A method for producing a food product with an adjusted flavor and / or texture, comprising adding acetic acid bacteria to the food product.

7. The method according to claim 6, wherein the food is a seasoning, edible oil, a fruit juice-containing beverage, a vegetable juice, a carbonated beverage, a soft drink, a grain beverage, a tea-based beverage, a dairy beverage, a coffee beverage, a powdered beverage, a vinegar-containing beverage, an alcoholic beverage, a dessert, a baked good, a steamed good, a frozen dessert, a chocolate confectionery, a gum, a candy, a gummy, a cream, a jam, a fermented food, a processed food, a cooked food, a retort food, a cereal food, or a solid food for consuming vegetables, a cooking oil, or a dosage-type food (health / nutritional (supplement) food).

8. A food containing acetic acid bacteria and having an adjusted flavor and / or texture.

9. The food according to claim 8, wherein the food is a seasoning, edible oil, a fruit juice-containing beverage, a vegetable juice, a carbonated beverage, a soft drink, a grain beverage, a tea-based beverage, a dairy beverage, a coffee beverage, a powdered beverage, a vinegar-containing beverage, an alcoholic beverage, a dessert, a baked good, a steamed good, a frozen dessert, a chocolate confectionery, a gum, a candy, a gummy, a cream, a jam, a fermented food, a processed food, a cooked food, a retort food, a cereal food, or a solid food for consuming vegetables, a cooking oil, or a dosage-type food (health / nutritional (supplement) food).

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