Food composition

Abstract

To provide a technology for suppressing unpleasant sourness that occurs in a food composition containing acetic acid when stored for a long period of time. [Solution] A food composition that satisfies the following requirements (i) and (ii). (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

Description

[Technical Field]

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

[0002] Acetic acid is known to improve the shelf life of food and to have health benefits. For example, Non-Patent Document 1 reports that a daily intake of 750 mg or more of acetic acid can reduce visceral fat. Therefore, food compositions with increased acetic acid content are in demand. Meanwhile, because acetic acid has a distinctive sour taste and odor, active technological developments have been conducted to facilitate acetic acid intake. For example, Patent Document 1 discloses a technique for adding yeast extract containing specific amino acids to a food composition containing acetic acid to suppress the sour taste. Patent Document 2 also discloses a technique for incorporating gentiooligosaccharides into a food composition containing acetic acid. However, while techniques for adding amino acids or sugars to suppress the sour taste and odor of acetic acid are useful for suppressing the sour taste and odor of acetic acid immediately after production, they are unable to suppress the unpleasant sour taste that occurs during long-term storage. In fact, the presence of sugars and amino acids has the drawback of promoting the unpleasant sour taste. Therefore, those who intend to consume such food compositions need to take measures to consume the food composition as quickly as possible. In recent years, a type of meal known as "take-out food," in which commercially prepared and processed food is purchased and eaten outside the home, has become popular, and acetic acid is sometimes used to improve the shelf life of prepared food compositions such as prepared meals sold at convenience stores and supermarkets. However, in this type of meal, even if the acidity is acceptable as a seasoning, it can be perceived as too strong a sourness when eaten as a prepared meal. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-200212 [Patent Document 2] Japanese Patent Publication No. 2023-034809 [Non-patent literature]

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

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

[0006] After extensive research, the present inventors discovered that in a food composition containing 3.0% by mass or more of acetic acid, adjusting the ratio of the pyroglutamic acid content to the acetic acid content can suppress the unpleasant sourness that occurs when the food composition containing acetic acid is stored for a long period of time, and thus completed the present invention. Furthermore, according to one aspect of the present invention, it was found that adjusting the ratio of the dissociated acetic acid content (% by mass) to the acetic acid content (% by mass) can suppress excessive sourness in the prepared food and further bring out the original flavor of the ingredients, particularly in an embodiment in which acetic acid is added to a prepared food composition. That is, the gist of the present invention relates to, for example, the following. [1] A food composition that satisfies the following requirements (i) and (ii): (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less. [2] The food composition according to [1], wherein the content of pyroglutamic acid is 1000 ppm by mass or less. [3] The food composition according to [1] or [2] above, further satisfying the following requirement (iii): (iii) The ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is 180 or less. [4] The food composition according to any one of [1] to [3] above, further satisfying the following requirement (iv): (iv) The ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) is 600 or less. [5] The food composition according to any one of [1] to [4] above, further satisfying the following requirement (v): (v) The ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) is 300 or less. [6] The food composition according to any one of [1] to [5] above, which has an acidity calculated as acetic acid of 3.0% by mass or more. [7] The food composition according to any one of [1] to [6] above, wherein the ratio of the dissociated acetic acid content (% by mass) to the acetic acid content (% by mass) is 0.40 or more. [8] The food composition according to any one of [1] to [7] above, wherein the content of undissociated acetic acid is 2.0% by mass or more. [9] The food composition according to any one of [1] to [8] above, wherein the content of dissociated acetic acid is 2.0% by mass or more.

[10] The food composition according to any one of [1] to [9] above, which has a sodium content of 10% by mass or less.

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

[10] above, wherein the ratio of the content (mass%) of undissociated acetic acid to the content (mass%) of sodium acetate is 0.80 or less.

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

[11] above, wherein the ratio of the content (mass%) of sodium derived from sodium acetate to the total sodium content (mass%) is 0.80 or less.

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

[12] above, further satisfying the following requirement (vi): (vi) The ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) is 30 or more.

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

[13] above, further satisfying the following requirements (vii) and / or (viii): (vii) The acetoin content is 500 ppm by mass or less. (viii) The diacetyl content is 50 mass ppm or less

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

[14] , further satisfying the following requirement (ix): Food composition. (ix) The ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) is 10 or more.

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

[15] above, further satisfying at least one selected from the group consisting of the following requirements (x), (xi), (xii), and (xiii): (x) The ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) is 0.03 or more. (xi) The ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more. (xii) The ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.01 or more. (xiii) The ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more.

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

[16] above, further satisfying the following requirement (xiv): (xiv) The ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) is 50 or less.

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

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

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

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

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

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

[20] above, further satisfying at least one selected from the group consisting of the following requirements (xxii), (xxiii), (xxiv), and (xxv): (xxii) The ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) is 2 or more. (xxiii) The ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) is 1.5 or more. (xxiv) The ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more. (xxv) The ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more. 〔twenty two〕 The food composition according to any one of [1] to

[21] above, wherein the content of soluble sugars is 1% by mass or more. 〔twenty three〕 The food composition according to any one of [1] to

[22] above, which contains brewed vinegar. 〔twenty four〕 The food composition according to any one of [1] to

[23] above, which contains an extract of kelp. 〔twenty five〕 The food composition according to any one of [1] to

[24] above, which contains a fish extract.

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

[25] above, which contains a shellfish extract.

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

[26] above, which contains an extract of livestock meat.

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

[27] above, which has a pH of less than 4.6.

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

[27] above, which has a pH of 4.6 or higher.

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

[29] above, which is a food composition for storage at room temperature.

[31] A method for producing the food composition according to any one of [1] to

[30] above, comprising the steps of adjusting the acetic acid content to 3.0% by mass or more, and adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less.

[32] A method for producing a food composition comprising the following steps (A), (B), and (C). (A) preparing a solvent X having an acetic acid content of 5.0% by mass or more; (B) diluting the solvent X so that the content of acetic acid in the food composition is 3.0% by mass or more; (C) A step of adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less.

[33] The method for producing the food composition according to

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

[34] A method for producing a food composition according to

[32] or

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

[35] The method for producing a food composition according to any one of

[32] to

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

[36] The method for producing a food composition according to any one of

[32] to

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

[37] The method for producing a food composition according to any one of

[32] to

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

[38] The method for producing a food composition according to any one of

[32] to

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

[39] A method for producing a food composition according to any one of

[32] to

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

[40] A method for producing a food composition according to any one of

[32] to

[39] above, further comprising the following step (O): (O) Sterilizing the food composition

[41] The method for producing a food composition according to any one of

[32] to

[39] above, which does not include the next step (O). (O) Sterilizing the food composition

[42] 42. A method for producing a food composition according to any one of claims 32 to 41, comprising the following step (P): (P) A step of adjusting the ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) in the food composition to be 0.40 or more.

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

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

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

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

[30] above, which is a seasoning.

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

[30] above. [Effects of the Invention]

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

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

[0009] As used herein, the terms "containing" and "comprise" encompass the concepts of "containing," "comprises," "consists essentially of," and "consists only of." When using the terms "containing" and "comprises," the listed steps or options do not necessarily have to be exhaustive.

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

[0011] Furthermore, in embodiments herein where the content of a component disclosed herein or the ratio of the content of two or more components is expressed as a numerical range, if the component exists in the D-, L-, or DL-form and is contained in the food composition as the DL-form (e.g., when DL-malic acid (CAS number 6915-15-7) is contained as malic acid), the DL-form component can be in an embodiment where the D- and L-forms are present in equal amounts (e.g., DL-malic acid can be in an embodiment where L-malic acid and D-malic acid are present in equal amounts). Furthermore, in embodiments where the component disclosed herein is in any of the D-, L-, or DL-forms, known analytical methods for chiral compounds (e.g., chiral stationary phase method, chiral mobile phase method, diastereomeric derivatization method, etc.) can be used for analysis.

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

[0013] 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 indicates three cases: A alone, B alone, and both A and B.

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

[0015] In the present invention, the unpleasant sourness that occurs during long-term storage refers to a sourness that gives an overall undesirable impression, such as a putrid sourness, astringent sourness, or tongue-numbing sourness that occurs during storage of a food composition containing acetic acid. This sourness is perceived as being stronger due to the inclusion of sugars and amino acids, creating a problem that cannot be solved by conventional techniques. Although the detailed mechanism behind this sourness is unknown, it is presumed to be generated by oxidation reactions and deterioration of auxiliary ingredients that occur during storage, in addition to the sourness of acetic acid itself. The food composition of the present invention can suppress the unpleasant sourness that occurs during long-term storage, making it extremely useful in terms of providing a food composition that allows for daily intake of acetic acid. Note that, according to one aspect of the present invention, the description of the above-mentioned problem does not preclude the existence of other problems disclosed in this specification. That is, one aspect of the present invention may be, for example, to suppress the putrid sourness, astringent sourness, or tongue-numbing sourness that occurs during storage of a food composition containing acetic acid; to enhance the full-bodied sourness, or to enhance the mellow sourness that remains after ingesting acetic acid; to provide a seasoning that can enhance the inherent flavor of ingredients; to provide a seasoning that can improve the shelf life of a cooked food composition; or to enhance the flavor of food ingredients in a ready-to-eat food composition such as a prepared dish. It is not necessary for one aspect of the present invention to solve all of these problems. Furthermore, other problems may be extracted from the description and claims.

[0016] First Embodiment The first embodiment of the present invention encompasses the following inventions. A food composition that satisfies the following requirements (i) and (ii): (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less. The first embodiment will be described in detail below.

[0017] <Acetic acid> In the present invention, acetic acid refers to a compound consisting of an acetic acid molecule (CH3COOH) and an acetate ion (CH3COO - ), and the acetic acid content refers to the total concentration of these. The acetic acid content in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. The origin of the acetic acid in the food composition of the present invention is not particularly limited as long as it is a source suitable for food compositions. For example, it can be derived from a food additive (e.g., commercially available acetic acid) or it can be acetic acid obtained by a known method for producing vinegar.

[0018] However, when the food composition of the present invention contains acetic acid, the food composition preferably contains acetic acid produced by acetic acid fermentation of alcohol, or may contain acetic acid produced by alcoholic fermentation of raw materials such as fruits or grains using yeast, followed by acetic acid fermentation using acetic acid bacteria. These food compositions are generally recognized to be prone to developing an unpleasant sour taste during long-term storage due to the presence of sugars, proteins, amino acids, minerals, etc. derived from the raw materials used in fermentation, such as fruits or grains. However, the food composition of the present invention can suppress this unpleasant sour taste. Specifically, the food composition of the present invention may contain brewed vinegar as defined in accordance with the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019). More specifically, the food composition may contain at least one, two, three, four, or five or more vinegars selected from the group consisting of rice vinegar, black rice vinegar, apple vinegar, grape vinegar, lemon vinegar, tomato vinegar, and pomegranate vinegar. In other words, in one aspect of the present invention, the ratio of the acetic acid content (mass%) obtained by acetic acid fermentation to the acetic acid content (mass%) in the food composition of the present invention can be, for example, 0.7 or more, preferably 0.8 or more, more preferably 0.9 or more, even more preferably 0.95 or more, even more preferably 0.97 or more, particularly preferably 0.99 or more, and particularly preferably 1.

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

[0020] The content of acetic acid in the food composition of the present invention (referred to as the total acetic acid content or acetic acid content as appropriate) is preferably a predetermined amount or more. Acetic acid usually has a strong sour taste, but from the viewpoint of suppressing the unpleasant sour taste that occurs during long-term storage of a food composition, it is useful to set the acetic acid content to a predetermined amount or more and adjust the content of components such as pyroglutamic acid, lactic acid, gluconic acid, and amino acids, which will be described later. Although the mechanism behind this is unclear, it is speculated that these components change the perception of sour taste, particularly in food compositions containing a predetermined amount or more of acetic acid, and that acetic acid itself suppresses quality deterioration of the food composition during storage, thereby suppressing the occurrence of unpleasant sourness. The lower limit of the acetic acid content in the food composition of the present invention is typically 3.0% by mass or more, preferably 3.3% by mass or more, more preferably 3.6% by mass or more, or 3.9% by mass or more, and particularly preferably 4.0% by mass or more, 4.2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.5% by mass or more, 4.6% by mass or more, 4.8% by mass or more, or 5.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 30% by mass or less, 27% by mass or less, 25% by mass or less, 23% by mass or less, 21% by mass or less, or 20% by mass or less. From the viewpoint of achieving a balanced flavor with other food ingredients when the food composition of the present invention is used in combination with other food ingredients, the upper limit may be, for example, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 8% by mass or less, 7.5% by mass or less, 7% by mass or less, 6.5% by mass or less, or 6.0% by mass or less. The range may be, for example, 3.0 to 30% by mass, preferably 3.5 to 25% by mass, more preferably 4.0 to 20% by mass, and particularly preferably 4.5 to 16% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0021] <Pyroglutamic acid> In the present invention, pyroglutamic acid refers to the substance designated by CAS number 98-79-3 (also known as L-pyroglutamic acid). The content of pyroglutamic acid in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Furthermore, when the food composition of the present invention contains D- and / or DL-pyroglutamic acid, the content of L-pyroglutamic acid can be measured using a known analytical method for chiral compounds (e.g., chiral stationary phase method, chiral mobile phase method, diastereomeric derivatization method, etc.).

[0022] In the food compositions of the present invention, it is preferable that the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) be equal to or less than a predetermined value, in order to suppress the sour taste that may develop during long-term storage. While the underlying mechanism is unclear, it is presumed that in food compositions containing a predetermined amount or more of acetic acid, a ratio of the acetic acid content to the pyroglutamic acid content equal to or less than a predetermined value affects any chemical reactions that occur during storage of the food composition, and also affects the perceived sourness of the food composition upon ingestion. The upper limit of the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food compositions of the present invention can usually be 70 or less, preferably 60 or less, more preferably 40 or less, and particularly preferably 30 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, or 24 or more. The range may be, for example, 0 to 70, preferably 0 to 60, more preferably 0 to 40, and particularly preferably 0 to 30. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0023] The content of pyroglutamic acid in the food composition of the present invention is preferably not more than a predetermined value. The upper limit can be, for example, 1000 ppm by mass or less, preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, and particularly preferably 300 ppm by mass or less, 200 ppm by mass or less, or 100 ppm by mass or less. The lower limit can be, for example, 0 ppm by mass or more, 1 ppm by mass or more, 3 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, or 50 ppm by mass or more. Furthermore, the range can be, for example, 0 to 500 ppm by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0024] <Lactic acid> In the present invention, lactic acid refers to the substance designated by CAS number 79-33-4 (also known as L-lactic acid) or the substance designated by CAS number 10326-41-7 (D-lactic acid), and the content of lactic acid refers to the total content of these lactic acids. DL-lactic acid (CAS number 50-21-5) refers to an embodiment in which L-lactic acid and D-lactic acid are present in equal amounts. The content of lactic acid in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. In one embodiment of the present invention, the content of L-lactic acid may satisfy the requirements for the content of lactic acid described below. In this embodiment, when the food composition of the present invention contains D- and / or DL-lactic acid, the content of L-lactic acid can be measured using a known analytical method for chiral compounds (e.g., chiral stationary phase method, chiral mobile phase method, diastereomeric derivatization method, etc.).

[0025] In the food compositions of the present invention, the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is preferably equal to or less than a predetermined value. In food compositions containing a predetermined amount or more of acetic acid, the tongue-numbing sourness that occurs during storage of the food composition can be suppressed by maintaining the ratio of the acetic acid content to the lactic acid content (ppm by mass) at or below a predetermined value. Although the mechanism behind this is unclear, it is presumed that satisfying this requirement affects any chemical reactions that occur during storage of the food composition, as well as the perception of sourness upon ingestion of the food composition, thereby suppressing the tongue-numbing sourness that occurs during long-term storage of the food composition. The upper limit of the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food compositions of the present invention can be, for example, 180 or less, preferably 120 or less, more preferably 100 or less, and particularly preferably 60 or less, 50 or less, 40 or less, or 36 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, or 35 or more. The range may be, for example, 0 to 180, preferably 0 to 120, more preferably 0 to 100, and particularly preferably 0 to 60. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0026] Furthermore, the lactic acid content in the food composition of the present invention is preferably not more than a predetermined value, for example, the upper limit of which may be not more than 1000 ppm by mass, or not more than 800 ppm by mass, preferably not more than 600 ppm by mass, more preferably not more than 400 ppm by mass, and particularly preferably not more than 200 ppm by mass, 180 ppm by mass, 160 ppm by mass, 150 ppm by mass, or not more than 140 ppm by mass. The lower limit may be, for example, 0 ppm by mass or more, 5 ppm by mass or more, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, or 130 ppm by mass or more. Furthermore, the range may be, for example, 0 to 1000 ppm. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0027] <Malic acid> In the present invention, malic acid refers to the substance designated by CAS No. 97-67-6 (also known as L-malic acid) or the substance designated by CAS No. 636-61-3 (D-malic acid), and the content of malic acid refers to the total content of the malic acids. DL-malic acid (CAS No. 6915-15-7) refers to an embodiment in which L-malic acid and D-malic acid are present in equal amounts. The content of malic acid in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. In one embodiment of the present invention, the content of L-malic acid may satisfy the requirements for the content of malic acid described below. In this embodiment, when the food composition of the present invention contains D- and / or DL-malic acid, the content of L-malic acid may be measured using a known analytical method for chiral compounds (e.g., chiral stationary phase method, chiral mobile phase method, diastereomeric derivatization method, etc.).

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

[0029] The malic acid content in the food composition of the present invention is preferably not more than a predetermined value. The upper limit can be, for example, 3500 ppm by mass or less, preferably 1000 ppm by mass or less, more preferably 300 ppm by mass or less, and particularly preferably 160 ppm by mass or less, 140 ppm by mass or less, 120 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 75 ppm by mass or less, 70 ppm by mass or less, or 65 ppm by mass or less. The lower limit can be, for example, 0 ppm by mass or more, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, or 60 ppm by mass or more. Furthermore, the range can be, for example, 0 to 3500 ppm by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0030] <α-ketoglutaric acid> In the present invention, α-ketoglutaric acid is a substance designated by CAS number 328-50-7. The content of α-ketoglutaric acid in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0031] In the food compositions of the present invention, it is preferable that the ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) be equal to or less than a predetermined value, from the viewpoint of suppressing the putrid sourness that occurs during long-term storage. Although the mechanism behind this is unclear, it is presumed that in food compositions containing a predetermined amount or more of acetic acid, a ratio of the acetic acid content to the α-ketoglutaric acid content (ppm by mass) that is equal to or less than a predetermined value affects any chemical reactions that occur during storage of the food composition and also affects the perception of sourness upon ingestion of the food composition, thereby suppressing the putrid sourness that occurs during long-term storage of the food composition. The upper limit of the ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass) in the food compositions of the present invention can be, for example, 300 or less, preferably 200 or less, more preferably 100 or less, and particularly preferably 60 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 5 or more, 10 or more, 15 or more, or 18 or more. The range may be, for example, 0 to 300, preferably 0 to 200, more preferably 0 to 100, and particularly preferably 0 to 60. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

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

[0033] <Acidity equivalent> In the present invention, the acetic acid-equivalent acidity is measured according to the method for measuring "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), except that the sample is collected by weight. Specifically, the hydrogen ion concentration in the sample is measured by neutralization titration, and the acidity can be calculated by multiplying the measured value by the molecular weight (60.05 g / mol) of acetic acid, a monocarboxylic acid. For example, a solution with a citric acid concentration of 0.20% by mass has an acetic acid-equivalent acidity of 0.19% by mass. From the viewpoint of ensuring the shelf life of the food composition, the acetic acid-equivalent acidity of the food composition of the present invention is preferably a predetermined value or higher. The lower limit can be, for example, 3.0% by mass or higher, 3.3% by mass or higher, 3.5% by mass or higher, 3.7% by mass or higher, or 4.0% by mass or higher. Furthermore, from the viewpoint of preventing excessive sourness when the food composition of the present invention is used as a seasoning, the upper limit is preferably a predetermined value or less, and can be, for example, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, 7.0% by mass or less, 6.5% by mass or less, or 6.0% by mass or less. The range can be, for example, 3.0 to 9.0% by mass, preferably 3.0 to 8.0% by mass, more preferably 3.3 to 7.0% by mass, and particularly preferably 3.5 to 6.5% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0034] <Ratio of dissociated acetic acid content (mass%) to acetic acid content (mass%)> By adjusting the ratio of the acetic acid content to the pyroglutamic acid content, the unpleasant sourness of the food composition of the present invention can be suppressed during long-term storage. However, for example, when the food composition of the present invention is used as a seasoning added to a ready-to-eat food composition such as a prepared dish to extend its shelf life, a high sourness suppression effect may be required to avoid impairing the flavor of the ready-to-eat dish. Therefore, it is preferable that the food composition of the present invention has a ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) in the food composition of a predetermined value or higher. This can suppress the excessive sourness that occurs when the food composition to which it is added (such as a prepared dish) is consumed, particularly when the food composition of the present invention is used as a seasoning added to a ready-to-eat food composition such as a prepared dish. The content of dissociated acetic acid can be calculated by subtracting the content of undissociated acetic acid (described below) from the content of acetic acid described above. In particular, the food composition of the present invention preferably has a ratio of the dissociated acetic acid content (mass%) to the total acetic acid content (acetic acid content) (mass%) of 0.40 or more, and may be 0.45 or more, 0.49 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, or 0.70 or more. The upper limit is not particularly limited, and may usually be less than 1, or less than 0.98, 0.90 or less, 0.85 or less, 0.80 or less, 0.75 or less, or 0.72 or less. The range may be, for example, 0.40 or more to 0.90 or less, preferably 0.40 or more to 0.80 or less, more preferably 0.49 or more to 0.75 or less, and particularly preferably 0.55 or more to 0.72 or less. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. In particular, in embodiments in which the food composition of the present invention is used as a seasoning to be added to ready-to-eat food compositions such as prepared dishes, the flavor of the food material to be seasoned can be enhanced by setting the ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) to be 0.49 or more and 0.75 or less. Although the mechanism behind this is unclear, it is presumed that the inclusion of a predetermined amount of dissociated acetic acid suppresses the sourness of non-dissociated acetic acid while exerting the flavor-enhancing effect of non-dissociated acetic acid on the food material, thereby enhancing the flavor of the food material.Furthermore, if the ratio of the dissociated acetic acid content (% by mass) to the acetic acid content (% by mass) is less than 0.49, the sourness may be perceived as being too strong. On the other hand, if the ratio of the dissociated acetic acid content (% by mass) to the acetic acid content (% by mass) exceeds 0.75, the effect of enhancing the flavor of the food material is not obtained, and an unpleasant taste may be perceived as being too strong. Note that dissociated acetic acid can be provided by sodium acetate, potassium acetate, or the like. For example, the ratio of the content (% by mass) of dissociated acetic acid derived from sodium acetate to the content (% by mass) of dissociated acetic acid in the food composition of the present invention may be in the range of 0.5 to 1, with the lower limit being 0.6 to 0.7, 0.8 to 0.9, or the upper limit being 1 or less, 0.97 or less, or 0.95 or less.

[0035] <Ratio of acetic acid equivalent acidity (mass%) to acetic acid content (mass%)> For similar reasons, the food composition of the present invention preferably has a ratio of acetic acid-equivalent acidity (% by mass) to the acetic acid content (% by mass) in the food composition that is equal to or less than a predetermined value. Specifically, the upper limit of this ratio is preferably 0.7 or less, more preferably 0.65 or less, even more preferably 0.6 or less, particularly preferably 0.55 or less, and particularly preferably 0.5 or less. The lower limit is not particularly limited, but from the viewpoint of significantly enhancing the flavor of food ingredients, it may be, for example, 0.1 or more, preferably 0.15 or more, even more preferably 0.2 or more, even more preferably 0.21 or more, 0.22 or more, 0.23 or more, or 0.24 or more, particularly preferably 0.25 or more, 0.26 or more, 0.27 or more, 0.28 or more, 0.29 or more, 0.30 or more, 0.31 or more, 0.33 or more, 0.34 or more, 0.35 or more, or 0.36 or more. The range may be, for example, 0.1 to 0.7, preferably 0.15 to 0.65, more preferably 0.2 to 0.6, and particularly preferably 0.25 to 0.5. The present invention also discloses a numerical range specified by combining the above upper and lower limit values.

[0036] <Dissociated acetic acid content> According to one aspect of the present invention, the food composition of the present invention can have a dissociated acetic acid content of a predetermined value or more. In particular, when the food composition of the present invention is used as a seasoning added to a ready-to-eat food composition such as a prepared dish to extend its shelf life, this embodiment can be actively adopted because it can suppress the development of excessive sourness when the food composition (such as a prepared dish) to which the food composition is added is eaten. The lower limit of the dissociated acetic acid content (% by mass) in the food composition of the present invention may be, for example, 2.0% by mass or more, 2.4% by mass or more, 2.8% by mass or more, 3.0% by mass or more, 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 4.0% by mass or more, 4.4% by mass or more, 4.8% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, or 12% by mass or less, from the viewpoint of not expressing excessive unpleasant flavors. The range may be, for example, 2.0 to 20 mass%, preferably 2.4 to 18 mass%, more preferably 3.0 to 16 mass%, and particularly preferably 5.0 to 14 mass%. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0037] <Undissociated acetic acid content> According to one aspect of the present invention, the food composition of the present invention preferably has a non-dissociated acetic acid content of at least a predetermined value, since this improves shelf life. This effect is particularly advantageous when the food composition of the present invention is used as a seasoning added to a ready-to-eat food composition such as a prepared dish. The lower limit of the non-dissociated acetic acid content can be, for example, 2.0% by mass or more, 2.2% by mass or more, 2.4% by mass or more, 2.6% by mass or more, 2.8% by mass or more, 3.0% by mass or more, 3.2% by mass or more, 3.4% by mass or more, 3.5% by mass or more, 3.6% by mass or more, 3.8% by mass or more, or 4.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, 5.0% by mass or less, or 4.8% by mass or less, from the viewpoint of preventing excessive sourness when the food composition to which the additive is added (such as a prepared dish) is eaten. The range may be, for example, 2.0 to 10% by mass, preferably 2.4 to 8.0% by mass, more preferably 3.0 to 7.0% by mass, and particularly preferably 3.5 to 5.0% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0038] It is known that acetic acid molecules exist in a resonance state between dissociated and undissociated forms in an aqueous solution. In other words, if the content of dissociated acetic acid in a sample is [A-], the proton content is [H+], and the content of undissociated acetic acid is [AH], then the two coexist in equilibrium according to the following formula:

[0039] [AH] ⇔ [H+] + [A-] (Equation 2)

[0040] Meanwhile, the dissociated acetic acid content [A-] and undissociated acetic acid content [AH] in a sample can be calculated from the pH and acetic acid content using the following formula. The acetic acid content (sometimes referred to as acetic acid concentration) in this invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. That is, when a sample contains a large amount of acetate, such as sodium acetate, the resulting value may be greater than the "acidity" determined by neutralization titration.

[0041] pH=4.76+log10〔A-〕 / 〔AH〕

[0042] The food composition of the present invention may contain organic acids or salts thereof other than acetic acid and sodium acetate, as long as the object of the present invention is not impaired.

[0043] Examples of the "organic acid" include acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, gluconic acid, succinic acid, etc., as described above or below, as well as citric acid, tartaric acid, phytic acid, fumaric acid, etc. These organic acids may be used alone or in any combination of two or more. The content of each organic acid is not particularly limited, but it is preferable that they are contained so as to satisfy the above-mentioned acetic acid-equivalent acidity requirement. The ratio of the content (mass%) of acetic acid to the total content (mass%) of organic acids in the food composition of the present invention is preferably 0.5 or more, 0.6 or more, 0.7 or more, or 0.8 or more.

[0044] <Sodium> The sodium content in the food composition of the present invention is measured using atomic absorption spectrometry in accordance with the "sodium" section of the Standard Tables of Food Composition in Japan, 2015 (7th edition). In the present invention, the value obtained by multiplying the sodium content measured by the above method by 2.54 is defined as the salt equivalent.

[0045] The food composition of the present invention may have a predetermined sodium content. The sodium content of the food composition of the present invention may be, for example, in the range of 0 to 10% by mass, preferably 0 to 8.0% by mass, more preferably 0 to 7.0% by mass, and particularly preferably 0 to 6.0% by mass. The lower limit of the sodium content may be, for example, 0% by mass, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, 4.0% by mass or more, 4.4% by mass or more, 4.8% by mass or more, or 5.0% by mass or more. The upper limit may be, for example, 10% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, or 5% by mass or less. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. The sodium may be contained as an organic acid salt or an inorganic salt (such as sodium chloride).

[0046] <Sodium content derived from organic acid salts> The "organic acid salt" refers to, for example, sodium salts and potassium salts of the "organic acid." Examples of organic acid salts include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, potassium DL-hydrogen tartrate, potassium L-hydrogen tartrate, sodium DL-tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, and sodium DL-malate. These organic acid salts may be used alone or in any combination of two or more. The food composition of the present invention preferably has a structure in which a portion of the sodium is present as an organic acid salt. The ratio of the sodium content (mass%) derived from the organic acid salt to the total sodium content (mass%) in the food composition of the present invention may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. The upper limit of the ratio is not particularly limited, but may be, for example, 0.9 or less, 0.8 or less, or 0.7 or less. The range can be, for example, 0.1 to 0.9.

[0047] <Ratio of undissociated acetic acid content (mass%) to sodium acetate content (mass%)> Furthermore, according to one aspect of the present invention, the food composition of the present invention preferably contains sodium acetate among the organic acid salts, and the ratio of the undissociated acetic acid content (% by mass) to the sodium acetate content (% by mass) is preferably equal to or less than a predetermined value. This can suppress the development of excessive sourness when the food composition (e.g., a prepared dish) is consumed, particularly in embodiments where the food composition of the present invention is used as a seasoning added to a ready-to-eat food composition such as a prepared dish to extend its shelf life. Specifically, the upper limit of the ratio of the undissociated acetic acid content (% by mass) to the sodium acetate content (% by mass) in the food composition of the present invention can be preferably 0.80 or less, more preferably 0.75 or less, even more preferably 0.70 or less, even more preferably 0.60 or less, particularly preferably 0.50 or less, and particularly preferably 0.45 or less. On the other hand, the lower limit is not particularly limited. However, in particular in embodiments where the food composition of the present invention is used as a seasoning to be added to a ready-to-eat food composition such as a prepared dish, the lower limit can be, for example, 0.10 or more, 0.15 or more, or 0.18 or more, and particularly preferably 0.22 or more or 0.25 or more, from the viewpoint of not imparting excessive unpleasant flavors. The range may also be, for example, 0.10 to 0.80, preferably 0.22 to 0.75, more preferably 0.25 to 0.50, and particularly preferably 0.26 to 0.45. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. Particularly in embodiments where the food composition of the present invention is used as a seasoning to be added to a ready-to-eat food composition such as a prepared dish, a ratio of the undissociated acetic acid content (% by mass) to the sodium acetate content (% by mass) of 0.22 to 0.75 can enhance the flavor of the food material to be seasoned. Although the mechanism is unclear, it is presumed that the inclusion of a certain amount of dissociated acetic acid suppresses the sourness of undissociated acetic acid while exerting the flavor-enhancing effect of undissociated acetic acid on food ingredients, thereby enhancing the flavor of the food ingredients. Furthermore, if the ratio of the undissociated acetic acid content (mass%) to the sodium acetate content (mass%) exceeds 0.75, the sourness may be perceived as being too strong.On the other hand, if the ratio of the undissociated acetic acid content (mass%) to the sodium acetate content (mass%) is less than 0.22, the effect of enhancing the flavor of the food material will not be obtained, and the food may have a strong unpleasant taste.

[0048] <Ratio of sodium content (mass%) derived from sodium acetate to sodium content (mass%)> According to one aspect of the present invention, the food composition of the present invention preferably has a ratio of the content (mass) of sodium derived from sodium acetate to the total sodium content (mass%) of sodium not greater than a predetermined value. The upper limit can be, for example, 0.80 or less, preferably 0.70 or less, and particularly preferably 0.60 or less, or 0.55 or less. The lower limit is not particularly limited, but can be, for example, 0 or more, 0.10 or more, 0.20 or more, 0.30 or more, or 0.40 or more. The range can be, for example, 0 to 0.80, preferably 0.1 to 0.70. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. In particular, when the food composition of the present invention is used as a seasoning to be added to ready-to-eat food compositions such as prepared dishes, a ratio of the content (mass) of sodium derived from sodium acetate to the total sodium content (mass%) of sodium not greater than 0.80 can achieve a good balance between the flavor and saltiness of the food material to be seasoned.

[0049] When the food composition of the present invention contains sodium acetate, the sodium acetate content in the food composition is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, even more preferably 2.5% by mass or more, particularly preferably 3.0% by mass or more, and particularly preferably 3.5% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, or 9.5% by mass or more. The upper limit of the sodium acetate content may be, for example, 30% by mass or less, 25% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, or 12% by mass or less. The range may be, for example, 1.0 to 30.0% by mass, preferably 1.0 to 25.0% by mass, more preferably 5.0 to 20.0% by mass, even more preferably 5.5 to 19.5% by mass, still more preferably 6.0 to 19.0% by mass, particularly preferably 7.0 to 18.0% by mass, and particularly preferably 8.0 to 16.0% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0050] According to one aspect of the present invention, the food composition of the present invention may have a ratio of acetic acid-equivalent acidity (mass%) to the sodium acetate content (mass%) of, for example, 0.22 or more, 0.23 or more, 0.25 or more, or 0.26 or more. The upper limit may be, for example, 0.5 or less, 0.4 or less, 0.38 or less, 0.36 or less, or 0.34. The range may be 0.22 to 0.5.

[0051] <Chloride ions> The chloride ion content in the food composition of the present invention is measured by the Mohr method. The food composition of the present invention preferably has a ratio of chloride ion content (% by mass) to sodium content (% by mass) within a specified range. This improves the balance between the flavor and saltiness of the food material, particularly when the food composition of the present invention is used as a seasoning added to ready-to-eat food compositions such as prepared meals to extend their shelf life. The ratio of chloride ion content (% by mass) to sodium content (% by mass) in the food composition of the present invention is preferably higher than the ratio (1.54) in sodium chloride (since the molar mass of chloride ion is 35.45 g / mol and the molar mass of sodium ion is 23 g / mol, the ratio of chloride ion content (% by mass) to sodium content (% by mass) in sodium chloride is calculated to be 1.54). The balance between chloride ions and sodium ions can be adjusted to produce a composition with a lower ratio than that in sodium chloride by using sodium chloride in combination with other sodium salts (e.g., sodium acetate). Specifically, the upper limit is not particularly limited, and may be, for example, 1.46 or less, 1.45 or less, 1.44 or less, 1.43 or less, 1.40 or less, 1.39 or less, 1.38 or less, 1.37 or less, 1.35 or less, 1.33 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.05 or less, 1.0 or less, 0.97 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.8 or less, 0.7 or less, 0.6 or less, or 0.5 or less. Furthermore, the lower limit is not particularly limited, and may be, for example, 0.10 or more, 0.12 or more, 0.14 or more, 0.15 or more, 0.18 or more, 0.20 or more, 0.21 or more, 0.25 or more, 0.28 or more, 0.30 or more, 0.33 or more, 0.36 or more, or 0.38 or more. Furthermore, the range may be preferably 0.1 to 1.46, more preferably 0.2 to 1.45, even more preferably 0.25 to 1.40, and particularly preferably 0.3 to 1.3. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0052] <Gluconic acid> In the present invention, gluconic acid is a substance designated by CAS number 526-95-4. The content of gluconic acid in the food composition of the present invention is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0053] The food composition of the present invention is preferable because it can achieve a full-bodied sourness by having a ratio of gluconic acid content (ppm by mass) to acetic acid content (% by mass) equal to or greater than a predetermined value. The term "full-bodied" refers to a deep flavor, and "having a full-bodied sourness" means that a mellow sourness persists from immediately after the food composition is placed in the mouth until just before swallowing. While the underlying mechanism is unclear, it is presumed that in a food composition containing a predetermined amount of acetic acid or more, the ratio of the acetic acid content to the gluconic acid content (ppm by mass) equal to or greater than a predetermined value affects some chemical reaction that occurs during storage of the food composition, and also affects the perception of sourness upon ingestion of the food composition, thereby imparting a full-bodied sourness. The lower limit of the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention is, for example, 30 or more, preferably 60 or more, more preferably 100 or more, and particularly preferably 200 or more, 250 or more, 300 or more, 330 or more, 360 or more, 390 or more, or 400 or more. The upper limit is not particularly limited, and can be, for example, 3000 or less, 2500 or less, 2000 or less, 1500 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 550 or less, 500 or less, 480 or less, or 450 or less. The range may be, for example, 30 to 3000, preferably 60 to 2000, more preferably 100 to 1000, and particularly preferably 200 to 900. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0054] The gluconic acid content in the food composition of the present invention is preferably within a predetermined range. This range can be, for example, 10 to 10,000 ppm by mass, preferably 50 to 8,000 ppm by mass, more preferably 100 to 6,000 ppm by mass, and particularly preferably 500 to 3,000 ppm by mass. The upper limit is not particularly limited, but can be, for example, 10,000 ppm by mass or less, 9,000 ppm by mass or less, 8,000 ppm by mass or less, 7,000 ppm by mass or less, 6,000 ppm by mass or less, 5,000 ppm by mass or less, 4,000 ppm by mass or less, 3,000 ppm by mass or less, 2,500 ppm by mass or less, 2,000 ppm by mass or less, or 1,500 ppm by mass or less. The lower limit can be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 100 ppm by mass or more, 200 ppm by mass or more, 300 ppm by mass or more, 400 ppm by mass or more, 500 ppm by mass or more, 600 ppm by mass or more, 700 ppm by mass or more, 800 ppm by mass or more, 900 ppm by mass or more, or 1000 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention. Furthermore, the food composition of the present invention preferably contains naturally occurring gluconic acid, and the ratio of the content (ppm by mass) of naturally occurring gluconic acid to the content (ppm by mass) of gluconic acid in the food composition may be preferably 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.

[0055] <Acetoin> In the present invention, acetoin is a substance designated by the CAS number 513-86-0. From the viewpoint of suppressing the odor of oxidized oils and fats that occurs during long-term storage of the food composition of the present invention, the acetoin content is preferably a predetermined value or less. The upper limit can be, for example, 500 ppm by mass or less, preferably 400 ppm by mass or less, more preferably 100 ppm by mass or less, and particularly preferably 80 ppm by mass or less, or 30 ppm by mass or less. The lower limit can be, for example, 0 ppm by mass or more, 10 ppm by mass or more, or 20 ppm by mass or more. The range can be, for example, 0 to 500 ppm by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0056] <Diacetyl> In the present invention, diacetyl is a substance designated by CAS number 431-03-8. From the viewpoint of suppressing the odor of oxidized oils and fats that occurs during long-term storage of the food composition of the present invention, the diacetyl content is preferably a predetermined value or less. The upper limit is, for example, 50 ppm by mass or less, preferably 40 ppm by mass or less, more preferably 30 ppm by mass or less, and particularly preferably 10 ppm by mass or less. The lower limit is not particularly limited, but can be, for example, 0 ppm by mass or more, or 5 ppm by mass or more. The range can be, for example, 0 to 50 ppm by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0057] The diacetyl and acetoin contents in the food composition of the present invention are measured using GC (FID). FID involves burning organic compounds in a hydrogen flame formed by air and hydrogen, detecting the change in the electrode that occurs when the ionized compounds are collected at the electrode, analyzing a sample and a standard sample diluted to a desired content, and comparing the values ​​to determine the content of the component in the sample. Specifically, the peak area of ​​each component is analyzed by gas chromatography under the following conditions. Using the external standard method, diacetyl and acetoin of known concentrations diluted with absolute ethanol are analyzed as standard samples. A calibration curve is created based on the detected peak areas, and the analytical results of the analytical sample are applied to the calibration curve to calculate the content. In a preferred embodiment of the present invention, both the above-mentioned specifications regarding the diacetyl content and the acetoin content may be satisfied. <Gas chromatographic conditions> Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) GC column: TC-WAX (GL Sciences) length 30 m, inner diameter 0.53 mm, film thickness 1.0 μm Gas flow rate: 5 mL / min (carrier: He gas) Temperature conditions: 40°C (6 min) hold → 8°C / min temperature increase → 130°C (0 min) hold → Post-run 230°C (10 min) ·Injection volume: 0.5μL Inlet mode: Split (split ratio 5:1, split flow rate 25 mL / min) Detector: FID (Agilent Technologies) Measurement method: FID_FLAVOR_SP5 Analysis method: FID_FLAVOR_SP5_Analysis

[0058] <Amino acids> According to one aspect of the present invention, the food composition of the present invention preferably contains an amino acid. In the present invention, amino acids other than glycine refer to L-amino acids (for example, the term "histidine" refers to "L-histidine" in the present specification). Glycine, on the other hand, refers to the substance identified by CAS number 56-40-6. Furthermore, amino acids in the present invention refer to free amino acids. The content of free amino acids in the food composition of the present invention is measured by the following method. First, the composition sample to be analyzed is pretreated according to its properties. When the composition sample is liquid, the composition sample is diluted with a solution of half distilled water and half lithium citrate buffer (pH 2.2), filtered through a 0.2 μm filter to remove coarse particles, and then subjected to analysis. When the composition sample is solid or semisolid, a certain amount of the composition sample is weighed, appropriately added with distilled water, and suspended under thorough stirring at room temperature. This suspension is filtered through No. 2 filter paper to obtain a filtrate. The subsequent process is the same as for the liquid sample. The amino acid content of the pretreated composition sample is measured according to the amino acid analysis method described in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan." Specifically, measurement can be performed using an automatic amino acid analyzer (e.g., a JLC-500 / V2 (manufactured by JEOL) or its equivalent). If the food composition of the present invention contains D- or DL-amino acids, the L-amino acids can be analyzed using known analytical techniques (e.g., the LC-MS / MS method described in "Biochemistry, Vol. 91, No. 3, pp. 301-308 (2019)," in which amino acids are derivatized with an optically active reagent and then diastereomers are separated by reversed-phase HPLC). In addition, the food composition of the present invention preferably contains free amino acids derived from natural products, and the ratio of the total content of free amino acids derived from natural products to the total content (ppm by mass) of free amino acids in the food composition may preferably be 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6, 0.7 or more, 0.8 or more, 0.9 or more, or 1.In addition, the ratio of the content of each free amino acid derived from a natural product to the content (ppm by mass) of each free amino acid in the food composition may preferably be 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, or 1.

[0059] The food composition of the present invention preferably has a ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass) equal to or greater than a predetermined value. The total free amino acid content in the food composition of the present invention refers to the combined content of 20 free amino acids: aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.

[0060] Conventionally, when amino acids are contained in food compositions, a problem has been that the unpleasant sourness of the food composition is perceived as strong when the food composition is stored. However, the food composition of the present invention can solve this problem. Furthermore, as described below, the inclusion of a specific free amino acid can enhance the mellow sourness that lingers after ingesting acetic acid. This finding was unexpected based on the conventional knowledge that amino acids in food compositions increase the unpleasant sourness when stored for long periods of time. In the food composition of the present invention, the lower limit of the ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass) can be, for example, 10 or more, preferably 20 or more, more preferably 25 or more, and particularly preferably 30 or more. The upper limit is not particularly limited, but can be, for example, 1000 or less. However, when the food composition of the present invention is used in combination with other ingredients, an amino acid content above a certain value may impair the flavor balance with other ingredients, potentially reducing the versatility of the food composition of the present invention. From this perspective, the upper limit of the ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention is preferably 800 or less, more preferably 600 or less, and particularly preferably 260 or less. The range may be, for example, 10 to 1000, preferably 20 to 800, more preferably 25 to 600, and particularly preferably 30 to 260. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0061] The total content of free amino acids in the food composition of the present invention is preferably within a predetermined range, for example, 10 to 8,000 ppm by mass or 10 to 4,000 ppm by mass, preferably 20 to 1,000 ppm by mass, more preferably 30 to 800 ppm by mass, and particularly preferably 100 to 600 ppm by mass. The upper limit is not particularly limited, but may be, for example, 8,000 ppm by mass or less, 4,000 ppm by mass or less, 3,000 ppm by mass or less, 2,000 ppm by mass or less, 1,000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 700 ppm by mass or less, 600 ppm by mass or less, 500 ppm by mass or less, 400 ppm by mass or less, or 370 ppm by mass or less. The lower limit can be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 80 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 150 ppm by mass or more, 180 ppm by mass or more, 200 ppm by mass or more, 220 ppm by mass or more, 240 ppm by mass or more, 260 ppm by mass or more, 280 ppm by mass or more, 290 ppm by mass or more, or 300 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention. According to one aspect of the present invention, the food composition of the present invention may contain D-amino acids. In this aspect, the "total content of free amino acids including D-amino acids" in the food composition of the present invention may be, for example, 10 to 100,000 ppm by mass, 15 to 80,000 ppm by mass, 20 to 60,000 ppm by mass, or 40 to 20,000 ppm by mass. Furthermore, within the scope of the present invention, the "total content of free amino acids, including D-amino acids" in the food composition of the present invention may satisfy the above-mentioned provisions regarding the "total content of free amino acids."

[0062] Furthermore, according to one aspect of the present invention, the food composition of the present invention contains a predetermined free amino acid composition, which suppresses unpleasant sourness during long-term storage of the food composition while enhancing the mellow sourness that remains after ingestion of acetic acid. While the underlying mechanism is unclear, it is speculated that the food composition of the present invention exhibits such effects through a synergistic effect between the effect of suppressing quality deterioration during storage of the food composition, achieved by containing a predetermined amount of acetic acid, and the effect on taste due to the inclusion of a predetermined amino acid. The mellow sourness that remains after ingestion of acetic acid refers to the mellow sourness that remains in the back of the throat after swallowing the food composition. Typically, ingestion of acetic acid leaves a stinging sour taste and a burning sensation in the throat, but this sensation is suppressed in a food composition with an enhanced mellow sourness that remains after ingestion of acetic acid.

[0063] Specifically, the food composition of the present invention preferably has a ratio of the free glutamic acid content (ppm by mass) to the total free amino acid content (ppm by mass) equal to or greater than a predetermined value. The lower limit is preferably 0.03 or greater, more preferably 0.04 or greater, and particularly preferably 0.05 or greater, 0.06 or greater, 0.07 or greater, or 0.08 or greater. The upper limit is not particularly limited, but may be, for example, 0.5 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.12 or less, or 0.1 or less. The range may be, for example, 0.03 to 0.3. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0064] The content of free glutamic acid in the food composition of the present invention is preferably within a predetermined range. This range can be, for example, 3 to 500 ppm by mass, preferably 5 to 400 ppm by mass, more preferably 7 to 300 ppm by mass, and particularly preferably 10 to 200 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 150 ppm by mass or less, 130 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 60 ppm by mass or less, 55 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, or 30 ppm by mass or less. The lower limit may be, for example, 3 ppm by mass or more, 5 ppm by mass or more, 8 ppm by mass or more, 9 ppm by mass or more, 12 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, or 25 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0065] Furthermore, the food composition of the present invention preferably has a ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids equal to or greater than a predetermined value. The lower limit is preferably 0.02 or greater, more preferably 0.03 or greater, particularly preferably 0.05 or greater, 0.06 to 0.07 or greater, 0.08 or greater, 0.12 or greater, or 0.15 or greater. The upper limit is not particularly limited, but may be, for example, 0.3 or less, 0.25 or less, or 0.20 or less. The range may be, for example, 0.02 to 0.3, particularly preferably 0.05 to 0.2. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0066] The free alanine content in the food composition of the present invention is preferably within a predetermined range. This range can be, for example, 3 to 500 ppm by mass, preferably 5 to 200 ppm by mass, more preferably 7 to 150 ppm by mass, and particularly preferably 10 to 100 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 220 ppm by mass or less, 180 ppm by mass or less, 150 ppm by mass or less, 130 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, or 35 ppm by mass or less. The lower limit may be, for example, 3 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 10 ppm by mass or more, 15 ppm by mass or more, or 20 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0067] Furthermore, the food composition of the present invention preferably has a ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass) equal to or greater than a predetermined value. The lower limit is preferably 0.01 or greater, more preferably 0.015 or greater, and particularly preferably 0.02 or greater, 0.03 or greater, 0.05 or greater, 0.08 or greater, or 0.1 or greater. The upper limit is not particularly limited, but may be, for example, 0.8 or less, 0.6 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, or 0.12 or less. The range may be, for example, 0.01 to 0.8, particularly preferably 0.02 to 0.3. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0068] The free glycine content in the food composition of the present invention is preferably within a predetermined range. This range can be, for example, 1 to 500 ppm by mass, preferably 2 to 300 ppm by mass, more preferably 3 to 200 ppm by mass, and particularly preferably 5 to 150 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 180 ppm by mass or less, 140 ppm by mass or less, 120 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, or 25 ppm by mass or less. The lower limit can be, for example, 1 ppm by mass or more, 4 ppm by mass or more, 6 ppm by mass or more, 8 ppm by mass or more, or 9 ppm by mass or more. The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0069] Furthermore, the food composition of the present invention preferably has a ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) equal to or greater than a predetermined value. The lower limit is preferably 0.02 or greater, more preferably 0.03 or greater, and particularly preferably 0.05 or greater, 0.07 or greater, 0.09 or greater, 0.1 or greater, 0.12 or greater, 0.14 or greater, or 0.16 or greater. The upper limit is not particularly limited, but may be, for example, 0.3 or less, 0.25 or less, 0.2 or less, 0.18 or less, or 0.17 or less. The range may be preferably 0.02 to 0.3, and particularly preferably 0.05 to 0.2. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0070] The free histidine content in the food composition of the present invention is preferably within a predetermined range. This range can be, for example, 0.5 to 500 ppm by mass, preferably 1 to 300 ppm by mass, more preferably 3 to 220 ppm by mass, and particularly preferably 10 to 200 ppm by mass. The upper limit is not particularly limited, but can be, for example, 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 210 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, or 130 ppm by mass or less. The lower limit may be, for example, 1 ppm by mass or more, 5 ppm by mass or more, 6 ppm by mass or more, 8 ppm by mass or more, 9 ppm by mass or more, 12 ppm by mass or more, 14 ppm by mass or more, 16 ppm by mass or more, 18 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, or 90 ppm by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0071] That is, it is preferable that the food composition of the present invention satisfy at least one selected from the group consisting of the following requirements (x), (xi), (xii), and (xiii). (x) The ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) is 0.03 or more. (xi) The ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more. (xii) The ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.01 or more. (xiii) The ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more. The preferred ranges, upper and lower limits of the ratio of the content (ppm) of each free amino acid to the total content (ppm by mass) of free amino acids in the requirements (x), (xi), (xii), and (xiii) can be as specified above. The food composition of the present invention may also satisfy at least one, two, three, or four of the requirements (x), (xi), (xii), and (xiii). Furthermore, it is preferable for the food composition of the present invention to satisfy at least (x) and (xi), or at least (x) and (xii), from the viewpoint of achieving a balanced flavor with other food ingredients when the food composition of the present invention is used in combination with other food ingredients.

[0072] According to one aspect of the present invention, the food composition of the present invention can have a ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) that is equal to or less than a predetermined value, from the viewpoint of suppressing unpleasant sourness during long-term storage while enhancing the mellow sourness that remains after ingesting acetic acid. The upper limit of the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 50 or less, preferably 30 or less, more preferably 20 or less, and particularly preferably 10 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, or 3 or less. The lower limit is not particularly limited, but can be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, or 0.6 or more. The range can be, for example, 0.1 to 50, particularly preferably 0.5 to 10. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0073] The free phenylalanine content in the food composition of the present invention is preferably not more than a predetermined value. The upper limit may be, for example, not more than 300 ppm by mass, preferably not more than 250 ppm by mass, more preferably not more than 200 ppm by mass, and particularly preferably not more than 150 ppm by mass, 140 ppm by mass, 130 ppm by mass, 120 ppm by mass, 100 ppm by mass, 90 ppm by mass, 80 ppm by mass, 70 ppm by mass, 60 ppm by mass, 50 ppm by mass, 40 ppm by mass, 30 ppm by mass, 20 ppm by mass, 18 ppm by mass, or 15 ppm by mass. The lower limit may be, for example, not less than 1 ppm by mass, not less than 2 ppm by mass, not less than 3 ppm by mass, not less than 4 ppm by mass, not less than 5 ppm by mass, or not less than 6 ppm by mass. The range may be, for example, 1 to 300 ppm by mass. The present invention also discloses a numerical range defined by combining the above upper and lower limit values.

[0074] From a similar perspective, according to one embodiment of the present invention, the food composition of the present invention can have a ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) that is equal to or less than a predetermined value. The upper limit of the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) in the food composition of the present invention can be, for example, 30 or less, preferably 20 or less, more preferably 15 or less, and particularly preferably 10 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, or 1 or less. The lower limit is not particularly limited, and can be, for example, 0 or more, 0.1 or more, or 0.15 or more. The range can be, for example, 0 to 30. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0075] The free proline content in the food composition of the present invention is preferably not more than a predetermined value. The upper limit can be, for example, 200 ppm by mass or less, preferably 180 ppm by mass or less, more preferably 150 ppm by mass or less, and particularly preferably 60 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 10 ppm by mass or less, or 8 ppm by mass or less. The lower limit can be, for example, 0 ppm by mass or more, 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, or 0.6 ppm by mass or more. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0076] From a similar perspective, the food composition of the present invention preferably has a ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass) that is equal to or less than a predetermined value. The upper limit is preferably 0.07 or less, more preferably 0.06 or less, and particularly preferably 0.05 or less, or 0.04 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.001 or more, or 0.01 or more. The range may be, for example, 0 to 0.07. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0077] From a similar perspective, the food composition of the present invention preferably has a ratio of the free proline content (ppm by mass) to the total free amino acid content (ppm by mass) of not more than a predetermined value. The upper limit is preferably 0.07 or less, more preferably 0.06 or less, and particularly preferably 0.05 or less, 0.04 or less, 0.03 or less, 0.025 or less, 0.01 or less, or 0.005 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.0001 or more, or 0.001 or more. The range may be, for example, 0 to 0.07. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0078] Furthermore, from a similar viewpoint, the food composition of the present invention may satisfy at least one selected from the group consisting of the following requirements (xviii), (xix), (xx), and (xxi): (xviii) The ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xix) The ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xx) The ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more. (xxi) The ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more.

[0079] In the requirement (xviii), the lower limit of the ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 1.5 or more, more preferably 2 or more, and particularly preferably 2.2 or more, 2.5 or more, or 2.7 or more. The upper limit may be, for example, 30 or less, 25 or less, 20 or less, 15 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, or 4 or less. The range may be, for example, 1 to 30. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0080] In requirement (xix), the lower limit of the ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 1.5 or more, more preferably 2 or more, and particularly preferably 2.2 or more, 2.5 or more, 2.7 or more, or 3 or more. The upper limit may be, for example, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, or 6 or less. The range may be, for example, 1 to 15. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0081] In the requirement (xx), the lower limit of the ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 0.7 or more, more preferably 0.8 or more, and particularly preferably 1 or more, 1.4 or more, 1.6 or more, or 1.8 or more. The upper limit may be, for example, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2.5 or less. The range may be, for example, 0.5 to 50. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0082] In the requirement (xxi), the lower limit of the ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) may be preferably 0.8 or more, more preferably 1 or more, and particularly preferably 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, or 4.6 or more. The upper limit may be, for example, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 8 or less, 7 or less, or 6 or less. The range may be, for example, 0.5 to 20. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0083] Furthermore, the food composition of the present invention may satisfy at least one, two or more, three or more, or four selected from the group consisting of the above requirements (xviii), (xix), (xx), and (xxi), thereby enabling the taste balance with other food ingredients to be achieved when the food composition of the present invention is used in combination with other food ingredients.

[0084] Furthermore, from a similar viewpoint, the food composition of the present invention may satisfy at least one selected from the group consisting of the following requirements (xxii), (xxiii), (xxiv), and (xxv). (xxii) The ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) is 2 or more. (xxiii) The ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) is 1.5 or more. (xxiv) The ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more. (xxv) The ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more.

[0085] In requirement (xxii), the lower limit of the ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) may be preferably 3 or more, more preferably 4 or more, and particularly preferably 8 or more, 12 or more, 14 or more, 16 or more, 18 or more, or 20 or more. The upper limit may be, for example, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 36 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, or 22 or less. The range may be, for example, 2 to 120. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0086] In the requirement (xxiii), the lower limit of the ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) may be preferably 2 or more, more preferably 3 or more, and particularly preferably 5 or more, 12 or more, 14 or more, 16 or more, 18 or more, or 20 or more. The upper limit may be, for example, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, or 22 or less. The range may be, for example, 1.5 to 150. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0087] In requirement (xxiv), the lower limit of the ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) may be preferably 1 or more, more preferably 1.5 or more, and particularly preferably 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, or 10 or more. The upper limit may be, for example, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 15 or less, or 12 or less. The range may be, for example, 0.6 to 500. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0088] In the requirement (xxv), the lower limit of the ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is preferably 0.7 or more, more preferably 0.8 or more, and particularly preferably 1 or more, 1.5 or more, 1.8 or more, 2 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3 or more, 3.5 or more, 4 or more, 4.5 or more, 5 or more, 5.5 or more, 6 or more, 6.5 or more. The range may be, for example, 7 or more, 7.5 or more, 8 or more, 8.5 or more, 9 or more, 9.5 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 33 or more, 36 or more, 39 or more, 42 or more, 45 or more, 48 or more, 51 or more, 54 or more, 57 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, or 90 or more. The upper limit may be, for example, 200 or less, 180 or less, 160 or less, 150 or less, 140 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, or 100 or less. The range may be, for example, 0.6 to 200. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0089] Furthermore, the food composition of the present invention may satisfy at least one, two or more, three or more, or four selected from the group consisting of the above requirements (xxii), (xxiii), (xxiv), and (xxv), thereby enabling the taste balance with other food ingredients to be achieved when the food composition of the present invention is used in combination with other food ingredients.

[0090] <Soluble sugars> The food composition of the present invention may contain "soluble sugars." "Soluble sugars" refers to sugars that are soluble in water, and is a general term for monosaccharides and oligosaccharides (saccharides composed of 2 to 10 monosaccharides bound together). Therefore, starch, which has a much larger number of sugars bound to it, is not included. The content of soluble sugars in the food composition of the present invention is determined by measuring the content of available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose) using high-performance liquid chromatography in accordance with the method for measuring available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose) in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, and then comparing each measured value with the content of a standard monosaccharide or oligosaccharide (2 to 10 monosaccharides) of known concentration and summing the obtained values.

[0091] The content of soluble sugars in the food composition of the present invention can be, for example, 1 to 30% by mass, preferably 1 to 226% by mass, more preferably 3 to 24% by mass, even more preferably 5 to 22% by mass, and particularly preferably 7 to 20% by mass. The lower limit can be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more. The upper limit can be, for example, 20% by mass or less, 18% by mass or less, 17% by mass or less, 15% by mass or less, or 14% by mass or less. This can reduce the wateriness of the food composition. The present invention also discloses numerical ranges specified by combining the above upper and lower limits.

[0092] The soluble sugars in the food composition of the present invention may be derived from, for example, sugar, fructose, brown sugar, honey, maple syrup, starch syrup, etc., and the majority of the soluble sugars in the food composition may be derived from sugar, fructose, brown sugar, honey, maple syrup, or starch syrup. Furthermore, the food composition of the present invention may be free of maltotriose.

[0093] The food composition of the present invention may also contain a kelp extract. The kelp extract refers to a product obtained by extracting a food material made from kelp with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the refined flavor of the food composition. The lower limit of the content of the kelp extract in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1.2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0094] The food composition of the present invention may also contain a fish extract. The fish extract refers to a product obtained by extracting a food material made from fish with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the rich umami flavor of the food composition. The lower limit of the content of the fish extract in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. The range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0095] When the food composition of the present invention contains a fish extract, examples of the fish include mackerel, bonito (especially black bonito), flying fish, sea bream, flounder, flatfish, ray, saury, tuna, swordfish, cod, monkfish, rockfish, sweetfish, trout, salmon, herring, yellowtail, sardine, mullet, Spanish mackerel, filefish, and smelt. Among these, it is preferable to contain an extract of at least one species selected from mackerel, bonito (especially black bonito), flying fish, and sea bream, and more preferably two or more species. When the food composition of the present invention contains extracts derived from multiple species of fish, the content of the fish extracts mentioned above refers to the total content of the extracts of each fish.

[0096] The food composition of the present invention may also contain a shellfish extract. Shellfish extract refers to a product obtained by extracting a shellfish-based food ingredient with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the refreshing umami flavor of the food composition. The lower limit of the content of the shellfish extract in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. Furthermore, the range can be, for example, 0.1 to 5% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0097] When the food composition of the present invention contains an extract from shellfish, examples of shellfish include scallops, ark shells, giant clams, aerial shells, turban shells, oysters, surf clams, littleneck clams, Japanese mussels, and freshwater clams. Among these, it is preferable to contain at least one species selected from scallops, oysters, littleneck clams, Japanese mussels, and freshwater clams, and it is particularly preferable to contain an extract from scallops. Note that when the food composition of the present invention contains extracts derived from multiple types of shellfish, the content of the above-mentioned shellfish extract refers to the total content of the extracts from each shellfish.

[0098] The food composition of the present invention may also contain a meat extract. The meat extract refers to a product obtained by extracting a food material made from meat with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the full-bodied umami flavor of the food composition. The lower limit of the meat extract content in the food composition of the present invention can be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The upper limit can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less. The range can be, for example, 0.1 to 5% by mass. The present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0099] When the food composition of the present invention contains an extract of livestock meat, examples of livestock meat include beef, pork, chicken, mutton, goat, horse, turkey, duck, pheasant, rabbit, cattle bone, pork bone, chicken bone, sheep bone, goat bone, horse bone, turkey bone, duck bone, pheasant bone, rabbit bone, etc. Among these, it is preferable to contain an extract of at least one selected from beef, pork, chicken, cattle bone, pork bone, and chicken bone, and particularly preferable to contain an extract of chicken. Note that when the food composition of the present invention contains extracts derived from multiple livestock meats, the content of the extract of the livestock meats mentioned above refers to the total content of the extract of each livestock meat.

[0100] The food composition of the present invention may have a pH within a predetermined range. In the present invention, the "pH" value refers to the value measured at 20°C under 1 atmosphere. Specifically, the upper limit of the pH of the food composition of the present invention is not limited, and may be, for example, 6.5 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.5 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.1 or less, or 2.9 or less. Meanwhile, the lower limit is not limited, and may be, for example, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.05 or more, 2.10 or more, 2.15 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.7 or more, 3.0 or more, 3.3 or more, 3.6 or more, 3.9 or more, 4.2 or more, 4.5 or more, 4.8 or more, or 5.0 or more. The range can be, for example, 1.6 to 6.5. When the pH of the food composition of the present invention is less than 4.6, the effect of improving the shelf life of the food composition is easily achieved. Furthermore, when the pH of the food composition of the present invention is 4.6 or higher, the food composition of the present invention, particularly when used as a seasoning added to ready-to-eat food compositions such as prepared dishes to improve their shelf life, can suppress the development of excessive sourness when the food composition to which it is added (prepared dishes, etc.) is eaten. The benefit of this effect is particularly pronounced when the pH is 4.6 to 6.0. Therefore, the pH of the food composition of the present invention can be adjusted according to the purpose. Furthermore, the present invention also discloses a numerical range specified by combining the above upper and lower limits.

[0101] The food composition of the present invention may be a food composition that can be stored at room temperature, since unpleasant sourness during long-term storage is suppressed. "Storable at room temperature" refers to an embodiment in which the food composition of the present invention, when sterilized and packed, can be stored at 20°C for 6 months or more. That is, according to one aspect of the present invention, the food composition of the present invention may be a food composition that can be stored at room temperature. The food composition of the present invention may be a food composition that can be stored at 20°C for 12 months when sterilized and packed. Examples of sterilization include a sterilization treatment equivalent to 124°C for 1.5925 minutes, assuming that the Z value of the indicator bacterium is 10 minutes, or a sterilization treatment in which the temperature of the food composition is maintained at 60 to 120°C, more preferably 65 to 100°C, and particularly preferably 70 to 95°C, for 10 to 60 seconds or 15 to 40 seconds. Furthermore, according to another aspect of the present invention, the food composition of the present invention may be an unsterilized food composition produced without undergoing the sterilization step.

[0102] <Moisture content converted to wet mass> In the present invention, the moisture content calculated based on wet mass refers to the content ratio of a target component in a sample, calculated using the wet mass of the food composition including water as the denominator and the mass of the target component in the sample as the numerator. This value is measured by Karl Fischer titration.

[0103] The food composition of the present invention preferably has a moisture content equivalent to a predetermined value or higher. This allows the food composition to penetrate the entire mouth when placed in the mouth, increasing the chance of the food composition coming into contact with the tongue. This effectively suppresses the unpleasant sourness felt on the tongue. The moisture content equivalent to a wet mass of the food composition of the present invention may be, for example, 20% by mass or higher, preferably 40% by mass or higher, more preferably 45% by mass or higher, even more preferably 50% by mass or higher, and particularly preferably 60% by mass or higher, 70% by mass or higher, 80% by mass or higher, or 90% by mass or higher. The upper limit is not particularly limited, and may be, for example, 97% by mass or lower, 96% by mass or lower, 95% by mass or lower, or 93% by mass or lower. Furthermore, the moisture content equivalent to a wet mass of the food composition of the present invention is preferably within a predetermined range. This range may be preferably 40 to 97% by mass. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention. The food composition of the present invention may also be a liquid food composition (e.g., a liquid seasoning).

[0104] <Protein> The protein content in the food composition of the present invention is measured by the macro-modified Kjeldahl method in accordance with the measurement method for "protein" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0105] The protein content of the food composition of the present invention may be, for example, 0 to 20% by mass, preferably 0.5 to 15% by mass, and particularly preferably 1 to 10% by mass. The lower limit may be, for example, 0% by mass, or 0.0001% by mass or more, 0.0003% by mass or more, 0.006% by mass or more, 0.009 ppm by mass or more, or 0.1% by mass or more. The upper limit may be, for example, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0106] <Fat> The food composition of the present invention may also have a predetermined lipid content, which may be in the range of, for example, 0 to 30% by mass, and the lower limit may be, for example, 0% by mass or more, 0.00001% by mass or more, 0.0001% by mass or more, 0.001% by mass or more, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more. The upper limit may be, for example, 25.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, 1.0% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.4% by mass or less, or 0.2% by mass or less. The lipid content of the food composition of the present invention is measured by the Soxhlet extraction method in accordance with the measurement method for "lipids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0107] In an embodiment of the food composition of the present invention containing fruit juice, the food composition can have an effect of suppressing the deterioration odor of the food composition after storage. Therefore, in one embodiment of the present invention, the food composition of the present invention may contain fruit juice. In the present invention, "fruit juice" refers to the liquid portion of fruit obtained by squeezing or extracting fruit, and in the case of using puree or grated fruit, refers to the liquid portion thereof. Examples of fruit juices that can be used in the liquid seasoning of the present invention include juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, Shikuwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citrus, Natsumikan, Hassaku, Hyuganatsu, Sweetie, Dekopon, Iyokan, Tankan, Seminole, Buntan, Mandarin orange, Satsuma mandarin, Ponkan, Kishu mandarin, kumquat, Yuko, pomelo, Banpeiyu, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, black currant, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc. One or more of these fruit juices can be used. Furthermore, the above fruit juices may be processed by freezing, concentration, reduction, etc.

[0108] The fruit juice content (converted to pure fruit juice) of the food composition of the present invention can be a predetermined amount. The value, converted to wet mass, can be, for example, in the range of 0.05 to 300% by mass. Specifically, the lower limit can be 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 7.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 18.0% by mass or more. On the other hand, the upper limit is 250 mass% or less, 220 mass% or less, 200 mass% or less, 100 mass% or less, 90 mass% or less, 80 mass% or less, 70 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less, 30 mass% or less, or 10 mass% or less, 9.0 mass% or less, 8.0 mass% or less, 6.0 mass% or less % or less, 5.0% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.7% by mass or less, 2.4% by mass or less, 2.2% by mass or less, 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.0% by mass or less, or 0.8% by mass or less. In addition, the fruit juice content of a food composition (equivalent to straight juice) refers to the juice content of that fruit juice in straight juice equivalent when the food composition contains only one type of fruit juice, and when the food composition contains two or more types of fruit juice, it refers to the total juice content of each fruit juice in straight juice equivalent.

[0109] In one aspect of the present invention, even when two or more types of fruit juice are contained, the content of each fruit juice may satisfy the above-mentioned requirement regarding the "fruit juice content of the food composition (in terms of pure fruit juice)." In this case, however, the fruit juice content of the food composition (in terms of pure fruit juice; total fruit juice content) is preferably 50% by mass or less.

[0110] Furthermore, the fruit juice may be fruit juice having a citric acid content, calculated as wet mass, of 0.1% by mass or more, or 0.25% by mass or more, or 0.5% by mass or more, or 0.75% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or fruit juice that meets the citric acid standard specified in the JAS standards for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013), and may be lemon juice, lime juice, or kabosu juice, among others. Furthermore, the fruit juice may have a sugar content of 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, and may be fruit juice that meets the sugar content standard set forth in the JAS standards for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013), and in particular may be citrus juice (excluding fruit juices that do not have a sugar content standard) or apple juice.

[0111] In the present invention, the "fruit juice content (in terms of straight juice)" refers to the mass percent concentration when the straight juice obtained by squeezing fruit is taken as 100%. This can be calculated by multiplying the fruit juice content (in terms of straight juice) in a food composition by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is blended in a food composition so that its content in the food composition is 10% by mass, the fruit juice content (in terms of straight juice) will be 50% by mass. The concentration factor of each fruit juice can be calculated based on, for example, the minimum value of the sugar refractometer reading or acidity standard for straight juice of various fruits as specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0112] <Food composition> The term "food composition" is not particularly limited to the commonly used meaning, and examples thereof include cooked food compositions, compositions for preparing cooked food compositions (such as confectioneries, beverages, soups, main dishes, side dishes, and staple foods) (concentrates for preparing beverages, seasonings, etc.), and feed (pet food (pet food, particularly for dogs and cats), feed for industrial animals, etc.). However, the food composition of the present invention is preferably a food composition that is used in combination with other ingredients, and from this perspective, it is preferably a composition for preparing cooked food compositions (such as confectioneries, beverages, soups, main dishes, side dishes, and staple foods) (concentrates for preparing beverages, seasonings, etc.). Furthermore, the food composition of the present invention is preferably a food composition filled in a container, i.e., a packaged food composition.

[0113] Compositions for preparing cooked food compositions are not particularly limited, but include, for example, compositions for preparing beverages, dessert sauces / creams, seasonings, retort foods, etc. Among these, preferred are compositions for preparing beverages, dessert sauces / creams, seasonings, etc., and more preferably seasonings. That is, the food composition of the present invention is preferably a seasoning containing acetic acid. Furthermore, according to one aspect of the present invention, the food composition of the present invention may be used as a seasoning to be added to a food composition for ready-to-eat meals, such as prepared dishes. The type of prepared dish is not particularly limited, but examples include the main dishes, side dishes, and staple foods described below.

[0114] Furthermore, a cooked food composition refers to a food composition that is ready to be eaten as is, and examples thereof include confectioneries, beverages, soups, main dishes, side dishes, and staple foods.

[0115] Confectionery refers to food compositions that are manufactured and prepared as luxury items that emphasize tastes such as sweetness or saltiness, or that have tactile properties such as texture, or that have various smells to appeal to the sense of taste, such as olfactory sense. More specifically, examples include jellies, puddings, chocolates, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), etc., of which jellies and frozen desserts (ice cream, sherbet, etc.) are preferred, with jelly being particularly preferred.

[0116] Soup is a food composition containing a large amount of water, obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Specific examples of soup include minestrone, sanratan, plain soup, and jjigae soup.

[0117] Main dishes refer to food compositions that are cooked primarily for the purpose of ingesting protein, and examples include hamburger steak, fried chicken, steak, omelette, braised pork, meatballs, ham, bacon, hot tofu, grilled fish, boiled fish, double cooked pork, green pepper and pork stir-fry, bang bang chicken, stir-fried vegetables with meat, cabbage rolls, deep-fried meat or seafood (tempura, fries, cutlet, etc.), stuffed peppers, etc.

[0118] Side dishes refer to food compositions that are cooked primarily for the purpose of consuming vitamins, minerals, dietary fiber, etc., and examples include salads, steamed vegetables, stir-fried vegetables that do not contain meat, boiled vegetables, vegetables dressed with sesame (such as spinach dressed with sesame), simmered kiriboshi daikon radish, stir-fried burdock, vegetable tempura, pickled vegetables, and marinated vegetables.

[0119] Staple foods refer to food compositions that are prepared primarily for the purpose of ingesting carbohydrates, and examples include cooked rice, noodles (ramen, soba, udon, pasta, pho, etc.), bread, and cereals.

[0120] Examples of compositions for preparing beverages include concentrated beverages. These are diluted with an appropriate beverage (e.g., water or one of the beverages listed above) before consumption. The recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times.

[0121] Dessert sauces and creams are liquid, powdered, or semi-solid sauces or creams that are poured over, topped on, or mixed into beverages or confectionery (such as jellies, cakes, or ice cream) to add flavor, texture, or color to desserts. Examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce, and pomegranate sauce.

[0122] The seasoning is not particularly limited, but examples thereof include sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), seasoned vinegars (for example, general-purpose seasoned vinegars, seasoned vinegars for vinegared dishes, seasoned vinegars for sushi rice, seasoning liquids for pickling (for example, pickles), sweet vinegars, etc.), seasonings for cooked rice, ponzu seasonings, seasonings containing dashi (for example, noodle soup, hot pot soup, etc.), seasonings for natto, seasonings for pickles, seasonings for meat, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, seasonings containing spicy spices, chutney, mustard, mayonnaise, etc. However, the food composition of the present invention does not have to be brewed vinegar itself as defined by the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626 of December 13, 2019), and the content of brewed vinegar in the food composition may be preferably 20 to 80% by mass, particularly preferably 30 to 70% by mass. Examples of the "dashi-containing seasoning" include seasonings containing the aforementioned kelp extract, fish extract, shellfish extract, meat extract, vegetable extract, and mushroom extract, as well as seasonings containing fish, shellfish, or meat flakes.

[0123] The food composition of the present invention may be used to produce food compositions containing, for example, dairy products (e.g., milk such as cow's milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, fermented milk, yogurt, fresh cream, condensed milk, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, and buttermilk powder), meat, fish, vegetables, fruits, grains, and beans.

[0124] Examples of beverages include fruit juice-containing beverages (e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu citrus, kabosu, sudachi, bergamot, pink grapefruit, hassaku oranges, calamansi oranges, and Shikuwasa oranges), tropical fruits (pineapples, bananas, guavas, mangoes, acerola, papayas, and passion fruits), lychees, strawberries, apples, peaches, grapes (white grapes, red grapes, and the like), black currants, raspberries, pomegranates, plums, pears, apricots, plums, and kiwifruits). Fruit juices (such as fruit juices, such as tuna, melon, blueberry, and acai, as well as ade, near water, beauty drinks, smoothies, etc.), dairy drinks (such as milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, fermented milk, yogurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, and other drinks containing dairy ingredients), vegetable drinks (such as tomato, carrot, and pumpkin juices, smoothies, and green juices, etc.) , soft drinks (e.g., sports drinks, lemonades, and other ades, fruit-flavored drinks), carbonated drinks, jelly drinks, grain drinks (e.g., grain drinks made primarily from rice, soy milk, and almonds), tea drinks (e.g., black tea, oolong tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea), blended teas (grains such as job's barley, barley, brown rice, soybeans, and corn, persimmon leaves, loquat leaves, bear bamboo, Gynostemma pentaphyllum, Angelica keiskei, and Houttuynia cordata leaves), kelp, and safflower. , shiitake mushrooms, lychee, etc.), coffee drinks, powdered drinks (e.g., cocoa, green juice, etc.), alcoholic beverages (e.g., 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, mixed alcoholic beverages such as liqueurs in which distilled alcoholic beverages are mixed with secondary ingredients such as sugars, and cocktails, fizz, chuhai, etc. in which fruit juice, flavorings, emulsified flavorings (flavoring preparations in which oil-soluble flavorings are emulsified so as to be stably dispersed in water), carbon dioxide, etc. are added to these alcoholic beverages. Among these, fruit juice-containing beverages are preferred. In one aspect of the present invention, the food composition of the present invention may also contain a flavoring.The flavorings include flavorings having the flavor of fruit juice, which will be described later (lemon flavoring, apple flavoring, pomegranate flavoring, blueberry flavoring), but other flavorings such as yogurt flavoring, Japanese pepper flavoring, and ginger flavoring can also be used as appropriate, and the type is not limited.

[0125] <Second embodiment> The second embodiment relates to a method for producing a food composition, comprising the steps of adjusting the acetic acid content to 3.0% by mass or more and adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less. The food composition in this embodiment encompasses the food composition disclosed in the first embodiment. In other words, the second embodiment includes a method for producing the food composition of the present invention disclosed in the first embodiment by arbitrarily combining all of the provisions disclosed in the first embodiment.

[0126] The second embodiment also encompasses a method for producing a food composition comprising the following steps, and also encompasses a method for producing the food composition disclosed in the first embodiment by comprising the following steps: A method for producing a food composition comprising the following steps (A), (B), and (C). (A) preparing a solvent X having an acetic acid content of 5.0% by mass or more; (B) diluting the solvent X so that the content of acetic acid in the food composition is 3.0% by mass or more; (C) A step of adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less.

[0127] The second embodiment may also be a method for producing a food composition, further comprising the following step (D). (D) A step of adjusting the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 180 or less.

[0128] The second embodiment may also be a method for producing a food composition, further comprising the following step (E). (E) A step of adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to be 600 or less.

[0129] The second embodiment may also be a method for producing a food composition, further comprising the following step (F). (F) A step of adjusting the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 30 or more.

[0130] The second embodiment may also be a method for producing a food composition, further comprising the following step (G). (G) A step of adjusting the ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid to be 10 or more.

[0131] The second embodiment may also be a method for producing a food composition, further comprising at least one selected from the group consisting of the following steps (H), (I), (J), and (K). (H) A step of adjusting the ratio of the content (ppm by mass) of free glutamic acid to the total content (ppm by mass) of free amino acids to be 0.03 or more. (I) A step of adjusting the ratio of the content of free alanine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.02 or more. (J) adjusting the ratio of the content of free glycine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.01 or more; (K) adjusting the ratio of the content of free histidine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.02 or more;

[0132] The second embodiment may also be a method for producing a food composition, further comprising the following steps (L) and / or (M). (L) A step of adjusting the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less. (M) A step of adjusting the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less.

[0133] The second embodiment may also be a method for producing a food composition, further comprising the following step (N). (N) Filling the food composition into a container

[0134] The second embodiment may also be a method for producing a food composition, further comprising the following step (O). (O) Sterilizing the food composition

[0135] The second embodiment may also be a method for producing a food composition, further comprising the following step (P). (P) A step of adjusting the ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) in the food composition to be 0.40 or more.

[0136] In step (A), solvent X having an acetic acid content of 5.0% by mass or more preferably contains acetic acid produced by acetic acid fermentation of alcohol, or may contain acetic acid produced by alcoholic fermentation of raw materials such as fruit or grains using yeast, followed by acetic acid fermentation using acetic acid bacteria. Specifically, solvent X may contain brewed vinegar as defined by the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), and the ratio of the acetic acid content (mass%) of solvent X to the acetic acid content (mass%) obtained by acetic acid fermentation may be, for example, 0.7 or more, preferably 0.8 or more, more preferably 0.9 or more, even more preferably 0.95 or more, even more preferably 0.97 or more, particularly preferably 0.99 or more, and particularly preferably 1. In other words, solvent X may contain brewed vinegar, or may be brewed vinegar. The content of acetic acid in solvent X may be 5.0% by mass or more, preferably 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, or 13.0% by mass or more. The upper limit is not particularly limited, but may be, for example, 30% by mass or less, 27% by mass or less, 25% by mass or less, 23% by mass or less, 21% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 8% by mass or less, 7.5% by mass or less, 7.0% by mass or less, 6.5% by mass or less, or 6.0% by mass or less. The range may be, for example, 5.0 to 30 mass %, preferably 5.5 to 25 mass %, more preferably 7.0 to 20 mass %, and particularly preferably 8.0 to 18 mass %, or 10 to 16 mass %.

[0137] In step (B), the acetic acid content in the prepared food composition may be 3.0% by mass or more, preferably 3.3% by mass or more, 3.6% by mass or more, or 3.9% by mass or more, more preferably 4.0% by mass or more, 4.2% by mass or more, 4.3% by mass or more, or 4.4% by mass or more, and particularly preferably 4.5% by mass or more, 4.6% by mass or more, 4.8% by mass or more, or 5.0% by mass or more. However, it is preferable that the reduction rate of the acetic acid content of solvent X is a predetermined value or more during the process from step (A) to step (B). This can suppress the generation of an unpleasant sour taste throughout the series of steps from the production stage of the food composition to the consumption stage. The reduction rate of the acetic acid content of solvent X refers to the acetic acid content of solvent X in step (A) minus the acetic acid content in the food composition obtained by step (B), divided by the acetic acid content of solvent X, and is expressed as % by mass. For example, if the acetic acid content of solvent X is 10% by mass and the acetic acid content of the food composition obtained by step (B) is 4% by mass, the reduction rate of the acetic acid content of solvent X is calculated to be 60% by mass. In this embodiment, during the process from step (A) to step (B), the reduction rate of the acetic acid content of solvent X is preferably 20% by mass or more, 25% by mass or more, or 30% by mass or more, more preferably 40% by mass or more, or 50% by mass or more, and even more preferably 55% by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0138] Furthermore, step (B) may include diluting solvent X with solvent Y containing a smaller amount of acetic acid than solvent X. The acetic acid content of solvent Y may be 3.0% by mass or more, 4.0% by mass or more, or 4.5% by mass or more, with the upper limit being, for example, 7.0% by mass or less, or 6.5% by mass or less. Furthermore, solvent Y may contain brewed vinegar as defined by the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), and it is particularly preferable that it contains rice vinegar. Furthermore, according to one aspect of the present invention, solvent Y may be brewed vinegar as defined by the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019). Therefore, according to one aspect of the present invention, the food composition of the present invention may be produced by incorporating two or more types of brewed vinegar.

[0139] In step (C), the preferred numerical range, upper limit, and lower limit of the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0140] In step (D), the preferred numerical range, upper limit, and lower limit of the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0141] In step (E), the preferred numerical range, upper limit, and lower limit of the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0142] In step (F), the preferred numerical range, upper limit, and lower limit of the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0143] In step (G), the preferred numerical range, upper limit, and lower limit of the ratio of the total content of free amino acids (ppm by mass) to the content of acetic acid (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0144] In step (H), the preferred numerical range, upper limit, and lower limit of the ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0145] In step (I), the preferred numerical range, upper limit, and lower limit of the ratio of the content of free alanine to the total content (ppm by mass) of free amino acids in the food composition can be the same as those disclosed in the first substantial aspect.

[0146] In step (J), the preferred numerical range, upper limit, and lower limit of the ratio of the content of free glycine (ppm by mass) to the total content (ppm by mass) of free amino acids in the food composition can be the same as those disclosed in the first substantial aspect.

[0147] In step (K), the preferred numerical range, upper limit, and lower limit of the ratio of the content of free histidine (ppm by mass) to the total content of free amino acids (ppm by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0148] In the second embodiment, the food composition of the present invention may comprise at least one, two, three, or four steps selected from the group consisting of steps (H), (I), (J), and (K). Furthermore, it is particularly preferred that the food composition of the present invention comprises at least (H) and (I), or at least (H) and (K), from the group consisting of steps (H), (I), (J), and (K), from the viewpoint of achieving a balanced taste with other food ingredients when the food composition of the present invention is used in combination with other food ingredients.

[0149] In step (L), the preferred numerical range, upper limit, and lower limit of the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0150] In step (M), the preferred numerical range, upper limit, and lower limit of the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) in the food composition can be the same as those disclosed in the first substantial aspect.

[0151] Furthermore, in the second embodiment, it is particularly preferable to include steps (L) and (M) from the viewpoint of suppressing unpleasant sourness that occurs when the food composition is stored for a long period of time, while enhancing the mellow sourness that remains after ingesting acetic acid.

[0152] In step (N), the food composition is preferably filled into a sealed container, and may be filled into a paper carton, a PET bottle, or a glass bottle. However, from the viewpoint of suppressing unpleasant sourness even when exposed to light, the food composition of the present invention may be filled into a light-transmitting container. Note that the light-transmitting container may be one that would normally be recognized by a person skilled in the art at the time of filing the present invention, such as a PET bottle.

[0153] In step (O), sterilization may be carried out by heating and / or pressurization. When heat sterilization is carried out in step (O), the sterilization step may include, for example, maintaining the temperature of the food composition at 60 to 120°C, more preferably 65 to 100°C, and particularly preferably 70 to 95°C, for 10 to 60 seconds or 15 to 40 seconds. Furthermore, since the food composition of the present invention can have excellent shelf life, according to one aspect of the present invention, the food composition of the present invention may not include step (O). For example, when the Z value of the indicator bacterium is 10 minutes, a sterilization treatment equivalent to 124°C for 1.5925 minutes is not carried out. Adopting an aspect that includes step (O) can significantly improve the shelf life of the food composition of the present invention, while adopting an aspect that does not include step (O) can maintain enzymatic activity, for example, when the food composition contains an enzyme. Furthermore, there are advantages such as simplifying the production process.

[0154] In step (P), the preferred numerical range, upper limit, and lower limit of the ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) in the food composition can be the same as those disclosed in the first embodiment.

[0155] In the second embodiment, as long as solvent X can be prepared in step (A), the order of the steps may be any order as long as the food composition of the present invention can be produced. In other words, the steps may be performed in an order that is easy for a person skilled in the art. However, from the viewpoint of ease of implementation, it is preferable to perform steps (A), (B), (C), (D), (E), (F), (G), (H), (I), (J), (K), (L), (M), and (P) before performing steps (N) and (O). Note that steps (N) and (O) may be performed in either order. In other words, the food composition may be sterilized before filling, or may be filled and then sterilized. Alternatively, the food composition may be filled while being heat-sterilized.

[0156] <Third embodiment> The food composition of the present invention suppresses unpleasant sourness even after long-term storage, making it useful for daily intake of acetic acid and therefore useful as a method for increasing daily acetic acid intake. Accordingly, the third embodiment relates to a method for increasing daily acetic acid intake by using the food composition disclosed in the first embodiment, more specifically, a method for increasing daily acetic acid intake by consuming a cooked food composition containing the food composition disclosed in the first embodiment. The third embodiment also relates to a food composition for increasing daily acetic acid intake, more specifically, a food composition for increasing daily acetic acid intake by incorporating the food composition into a cooked food composition. The food composition in the third embodiment can be the food composition disclosed in the first embodiment, and therefore includes food compositions in which all of the provisions disclosed in the first embodiment are combined in any combination.

[0157] In the third embodiment, the amount of acetic acid ingested by a person per day is preferably 666 mg or more, particularly preferably 750 mg or more. Furthermore, the amount of acetic acid ingested by a person per day may be achieved by taking it once a day, or by taking it in multiple divided doses. Furthermore, the third embodiment includes an embodiment in which a person continues to take 666 mg or more, particularly preferably 750 mg or more, of acetic acid per day for one week or more.

[0158] Furthermore, the third embodiment encompasses a method for increasing the intake of acetic acid when feeding pet animals such as dogs, cats, and guinea pigs, or industrial animals such as cows, pigs, chickens, and sheep, compared to when the food composition disclosed in the first embodiment is not used.

[0159] <Fourth embodiment> From the same viewpoint as the third embodiment, the present invention relates to a method for suppressing sourness in a food composition used for applications in which 666 mg or more, particularly preferably 750 mg or more of acetic acid is ingested per day, by adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less (this is referred to as the fourth embodiment). Note that the food composition in the fourth embodiment can be the food composition disclosed in the first embodiment, and therefore includes food compositions in which all of the provisions disclosed in the first embodiment are arbitrarily combined.

[0160] The food composition of the fourth embodiment is preferably a food composition intended for use in applications where a human ingests 666 mg or more, particularly preferably 750 mg or more, of acetic acid per day. The food composition may be ingested once a day or in multiple divided doses. To achieve a daily intake of 666 mg or more, particularly preferably 750 mg or more, 15 g of vinegar containing 5% by mass of acetic acid is required per day, and it is recommended to ingest 15 ml of vinegar per day. From this perspective, in one aspect of the food composition of the fourth embodiment, the present invention can also be a method for suppressing sourness in a food composition intended for use in applications where 15 ml or more of vinegar is ingested per day, by adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less.

[0161] Furthermore, the fourth embodiment encompasses a food composition that is used to increase the intake of acetic acid when feeding pet animals such as dogs, cats, and guinea pigs, and industrial animals such as cows, pigs, chickens, and sheep, compared to when the food composition according to the fourth embodiment is not used.

[0162] The food composition of the present invention may also be used to produce a cooked food composition, and therefore the present invention encompasses the following fifth embodiment.

[0163] <Fifth embodiment> The fifth embodiment relates to a cooked food composition containing the food composition of the present invention. In this embodiment, the "food composition of the present invention" can be read as "a composition for preparing a cooked food composition," and can be a food composition that arbitrarily combines the ingredient specifications disclosed in the first embodiment, and is preferably a seasoning, and more specifically, can be a liquid food composition. Furthermore, types of cooked food compositions include, for example, the cooked food compositions disclosed in the first embodiment. More specifically, the fifth embodiment encompasses the following inventions, for example:

[0164] A cooked food composition containing a liquid seasoning that satisfies the following requirements (i) and (ii): (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

[0165] In this embodiment, a seasoning satisfying (i) and (ii) is preferably used so that the content of undissociated acetic acid in the cooked food composition is 0.001% by mass or more, more preferably 0.002% by mass or more, 0.01% by mass or more, 0.02% by mass or more, 0.04% by mass or more, or 0.05% by mass or more. Furthermore, a seasoning is preferably used so that the content of dissociated acetic acid in the cooked food composition is 0.001% by mass or more, more preferably 0.002% by mass or more, 0.01% by mass or more, 0.02% by mass or more, 0.04% by mass or more, or 0.05% by mass or more. Furthermore, a seasoning is preferably used so that the acidity (equivalent to acetic acid) of the cooked food composition is 1.0% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less. By satisfying these requirements, the shelf life of the cooked food composition can be ensured and excessive sourness can be suppressed. Furthermore, if the seasoning has an adjusted ratio of acetic acid-equivalent acidity (mass%) to the acetic acid content (mass%) described above, the effect of bringing out the original flavor of the ingredients in the cooked food composition can be achieved (particularly). The acetic acid-equivalent acidity, pH, dissociated acetic acid content, and undissociated acetic acid content of a cooked food composition can be determined by accurately sampling 10 g of the cooked food composition, diluting it 10 times with ion-exchanged water, and subjecting the sample to the above-mentioned component measurement methods. The content of each component in the cooked food composition can then be calculated from the measurement results.

[0166] The fifth embodiment relates to a method for producing a cooked food composition, which includes adding a food composition of the present invention. In this embodiment, the term "food composition of the present invention" can be read as "a composition for preparing a cooked food composition," and can refer to a method for producing a cooked food composition using a food composition that combines any of the ingredient specifications disclosed in the first embodiment. Examples of types of cooked food compositions include the cooked food compositions disclosed in the first embodiment. In the fifth embodiment, the timing of adding the food composition of the present invention in the production of a cooked food composition is not particularly limited. For example, the food composition of the present invention can be added during the process of producing a cooked food composition, followed by appropriate sterilization and filling. Alternatively, a cooked food composition containing the food composition of the present invention can be prepared by adding the food composition of the present invention immediately before eating the cooked food composition. [Example]

[0167] The present invention will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense.

[0168] <Test 1> Evaluation of unpleasant sourness that occurs during long-term storage of food compositions First, samples were prepared by appropriately mixing commercially available black vinegar, apple cider vinegar, grain vinegar, rice vinegar, brown rice vinegar, and brewed vinegar (acetic acid content approximately 15% by mass), water, acetic acid, lactic acid (CAS No. 79-33-4, manufactured by Musashino Chemical Laboratory), and malic acid (CAS No. 6915-15-7, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). Furthermore, to significantly reveal the difference in unpleasant sourness after long-term storage, sucrose was added to each sample to a concentration of 10% by mass, and the resulting samples were stored at 40°C for 60 days. Next, the contents of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, diacetyl, and acetoin were measured, and test products (Reference Example 1, Test Examples 1-15) with the compositions listed in Table 1 were prepared. In this example, the contents of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, and gluconic acid were measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision). Specifically, the measurements were carried out under the following conditions. <Measurement conditions> Equipment used: Shimadzu Corporation, model LC-20AD Measurement conditions: Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2): 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Column: Shodex KC-G 6B + KC-811 x 2 (Showa Denko) Column temperature: 52℃ Detection: Electrical conductivity detector. The contents of diacetyl and acetoin were measured using GC (FID). Specifically, the peak areas of each component were analyzed by gas chromatography under the following conditions. Using the external standard method, diacetyl and acetoin samples with known concentrations diluted with absolute ethanol were analyzed as standard samples. A calibration curve was created based on the detected peak areas, and the analytical results of the analytical samples were applied to the calibration curve to calculate the contents. <Gas chromatographic conditions> Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) GC column: TC-WAX (GL Sciences) length 30 m, inner diameter 0.53 mm, film thickness 1.0 μm Gas flow rate: 5 mL / min (carrier: He gas) Temperature conditions: 40°C (6 min) hold → 8°C / min temperature increase → 130°C (0 min) hold → Post-run 230°C (10 min) ·Injection volume: 0.5μL Inlet mode: Split (split ratio 5:1, split flow rate 25 mL / min) Detector: FID (Agilent Technologies) Measurement method: FID_FLAVOR_SP5 Analysis method: FID_FLAVOR_SP5_Analysis Furthermore, the content of various free amino acids was analyzed using the following method. Specifically, the sample to be analyzed was first diluted with a solution of a half-and-half mixture of distilled water and lithium citrate buffer solution (pH 2.2), filtered through a 0.2 μm filter to remove coarse particles, and then subjected to analysis. The amino acid content of the pretreated sample was measured according to the amino acid analysis method described in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan." Specifically, the measurement was performed using an automatic amino acid analyzer (LA8080, manufactured by Hitachi High-Tech Corporation). The resulting test products were evaluated for putrid sourness, tongue-numbing sourness, and astringent sourness, as well as an overall evaluation of unpleasant sourness. The evaluations were conducted by 10 expert panelists as follows. The sensory panelists conducting each sensory test were trained in distinguishing between food taste, odor, texture, and appearance. They were selected based on their outstanding performance, product development experience, and extensive knowledge of food quality, including taste, odor, texture, and appearance, and their ability to provide absolute evaluations for each sensory test item. For each of the above evaluation items, all panelists standardized the scores for each evaluation criterion beforehand, allowing for objective sensory testing. The scores of the 10 sensory panelists were then averaged and rounded to the nearest decimal place to obtain the final score. The results are shown in Table 1. Any observations not related to the evaluation items were noted, and any comments were entered in the remarks column.

[0169] <Evaluation of sourness with a putrid feeling> 1: The sour taste is pronounced and gives the feeling of decay, which is undesirable. 2: The acidity is somewhat strong, giving the feeling of decay, but is tolerable. 3: The acidity that gives off a rotten feeling is slightly weak, and somewhat pleasant. 4: The acidity that gives off a rotten feeling is mild and pleasant. 5: Very mild acidity that gives off a rotten feeling, very pleasant.

[0170] <Evaluation of tongue-numbing sourness> 1: The sourness is noticeable and causes a tingling sensation on the tongue, which is undesirable. 2: The acidity is a little strong and numbing on the tongue, but it is tolerable. 3: The acidity is slightly weak, making the tongue feel numb and tingly, which is quite pleasant. 4: It has a mild acidity that makes the tongue feel numb and tingly, which is quite pleasant. 5: The acidity is very mild and numbing, making it very pleasant.

[0171] <Evaluation of astringent sourness> 1: A noticeable sourness that makes your cheeks shrink is undesirable. 2: The acidity is a little strong, almost cheek-constricting, but tolerable. 3: The cheek-constricting acidity is slightly weak, and somewhat pleasant. 4: It has a mild, cheek-constricting sourness that is pleasant. 5: Very mild cheek-constricting acidity, very pleasant.

[0172] <Overall rating of unpleasant sourness> 1: The overall impression of sourness is very bad and undesirable. 2: The overall impression of sourness is somewhat negative, but acceptable. 3: The overall impression of sourness is not bad and is somewhat preferable. 4: The overall impression of acidity is good and desirable. 5: The overall impression of acidity is very good and very pleasant.

[0173] As shown in Table 1, by adjusting the acetic acid content of the food composition, the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass), and the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass), and further by adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass), and / or the ratio of the α-ketoglutaric acid content (ppm by mass) to the acetic acid content (% by mass), it was found that putrid sourness, tongue-numbing sourness, astringent sourness, and overall unpleasant sourness can be suppressed. It was also found that adjusting the content of acetoin and diacetyl can suppress the sourness reminiscent of oxidized fats and oils.

[0174] [Table 1-1] [Table 1-2]

[0175] <Test 2> Examination of the effects of various amino acids and gluconic acid In Test 1, samples were prepared by appropriately mixing commercially available black vinegar, apple cider vinegar, grain vinegar, rice vinegar, brown rice vinegar, and brewed vinegar (acetic acid content: approximately 15% by mass), water, acetic acid, lactic acid (CAS number 79-33-4, manufactured by Musashino Chemical Laboratory), and malic acid (CAS number 6915-15-7, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), with reference to Test Examples 3, 4, and 6 to 15, which had a total score of 3 or more for unpleasant sourness. Various amino acids (L-alanine (CAS number 56-41- 7), L-glutamic acid (CAS No. 56-86-0), glycine (CAS No. 56-40-6), L-histidine (CAS No. 71-00-1), L-proline (CAS No. 147-85-3), L-phenylalanine (CAS No. 63-91-2), all manufactured by Nippon Rika Yakuhin Co., Ltd.), and gluconic acid solution (containing 50% by mass of gluconic acid (CAS No. 526-95-4), manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were added as appropriate and stored at 40°C for 60 days. The contents of acetic acid, pyroglutamic acid, lactic acid, malic acid, α-ketoglutaric acid, diacetyl, and acetoin in each sample were measured, and the values ​​obtained were similar to those in Test Examples 3, 4, and 6 to 15. The gluconic acid content and the contents of various free amino acids in these samples were measured by the method described in Test 1, and test products (Test Examples 16 to 27) with the compositions shown in Table 2 were prepared. The resulting test products were evaluated in the same manner as in Test 1 for their full-bodied sourness and the mellow sourness that lingered after ingesting acetic acid. The evaluations were conducted by 10 expert panelists as follows. The sensory panelists conducting each sensory test were selected based on their outstanding performance, product development experience, and extensive knowledge of food quality, such as taste, smell, texture, and appearance, after undergoing prior training in identifying food taste, smell, texture, and appearance. They were also able to provide absolute evaluations of each sensory test item. For each of the above evaluation items, all panelists standardized the scores on the evaluation criteria beforehand, and then conducted objective sensory tests. The scores of the 10 sensory panelists were then averaged and rounded to the nearest decimal place to obtain the final score. The results are shown in Table 2. Furthermore, 15 ml of each of the obtained test products was added to gyoza (dumplings), fried chicken, ramen, and mazesoba (a type of ramen without soup) to prepare cooked food compositions containing each test example. By eating these, the balance of taste between each test example and other ingredients was confirmed, and the opinions obtained were recorded in the remarks column.

[0176] <Evaluation of full-bodied acidity> 1: The mellow sourness disappears immediately after putting the food composition in the mouth, which is undesirable. 2: The mellow sourness gradually becomes less noticeable from immediately after putting the food composition in the mouth until just before swallowing, but is tolerable. 3: The mellow sourness lasts somewhat from immediately after putting the food composition in the mouth until just before swallowing, which is somewhat preferable. 4: The mellow sourness persists from immediately after the food composition is put in the mouth until just before swallowing, which is preferable. 5: A very mellow sour taste persists from immediately after putting the food composition in the mouth until just before swallowing, which is very desirable.

[0177] <The mild sourness that remains after consuming acetic acid> 1: After swallowing, a strong sour taste remains with a burning sensation in the throat, which is undesirable. 2: A sour taste with a burning sensation in the throat remains after swallowing, but is tolerable. 3: Slightly less sour with a burning sensation in the throat after swallowing, somewhat pleasant. 4: Mild sourness with a burning sensation in the throat after swallowing is preferable. 5: Very mild sourness with a burning sensation in the throat after swallowing, very pleasant.

[0178] Table 2 shows the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) of the food composition, the ratio of the total free amino acid content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free glutamic acid content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free alanine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass), the ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass), the ratio of the free proline content (ppm by mass) to the total free amino acid content (ppm by mass), and the free phenylalanine content (ppm by mass) the ratio of the free glutamic acid content (ppm by mass) to the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), the ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) (ppm by mass), the ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass), the ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) It was found that by adjusting the ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass), the ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass), and the ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass), it is possible to enhance the full-bodied sourness and the mellow sourness that remains after ingesting acetic acid, and to improve the taste balance with other ingredients when added to a cooked food composition.In addition, in each test example, as in Test 1, the putrid sourness, tongue-numbing sourness, astringent sourness, and overall unpleasant sourness were suppressed.Furthermore, as in Test 1, even when sucrose was added to the sample so that the sucrose content in the sample was 10% by mass before storage at 40°C for 60 days, the putrid sourness, tongue-numbing sourness, astringent sourness, and overall unpleasant sourness were similarly suppressed, and the wateriness of each test example and the cooked food composition containing each test example was suppressed. Furthermore, as in Test 1, even when, instead of mixing various amino acids, a sample was prepared to have a composition similar to that in Table 2 by appropriately mixing kelp extract, mackerel extract, bonito extract, sea bream extract, scallop extract, or chicken extract, each of which has a known free amino acid content, before storage at 40°C for 60 days, similar results to the above evaluation results were obtained, and the umami of the food composition was perceived as being stronger.

[0179] [Table 2-1] [Table 2-2]

[0180] <Test 3> Examination of the effect of dissociated acetic acid on the flavor of food ingredients Tests 1 and 2 demonstrated that adjusting the ratio of the acetic acid content to the pyroglutamic acid content can suppress unpleasant sourness during long-term storage. However, while this embodiment is preferred when the food composition of the present invention is used as a seasoning to impart sourness, when it is used as a seasoning to improve the shelf life of ready-to-eat food compositions such as prepared meals, a high sourness suppression effect may be required to maintain the flavor of the prepared meal. Therefore, in this test, we focused on the ratio of the dissociated acetic acid content (mass%) to the total acetic acid content (acetic acid content) (mass%) in the food composition, and investigated the effect of adjusting this value to suppress excessive sourness when consuming the target food composition (prepared meal, etc.), particularly when the food composition of the present invention is used as a seasoning to be added to ready-to-eat food compositions such as prepared meals, and the effect of enhancing the flavor of the food material to be seasoned. Specifically, brewed vinegar, glacial acetic acid, sodium acetate, sucrose, reduced starch syrup, sodium chloride, water, monosodium fumarate, monosodium succinate, and sodium hydroxide were appropriately mixed to prepare test products (Test Examples 28 to 35) with the compositions shown in Table 3. In all of Test Examples 28 to 35, the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) was 70 or less. In this test, almost all of the dissociated acetic acid was present as sodium acetate, so the sodium acetate content was calculated from the dissociated acetic acid content. Specifically, the molar mass of dissociated acetic acid was considered to be 59 g / mol, and the molar mass of sodium acetate was considered to be 82 g / mol, and the dissociated acetic acid content (% by mass) was multiplied by 82 / 59 to obtain the sodium acetate content. The sodium content derived from sodium acetate was calculated by multiplying the sodium acetate content calculated above by 23 / 82, assuming the molar mass of sodium to be 23 g / mol. The values ​​relating to the content and ratio of each component, as well as the pH value in the table, are rounded to one or three decimal places.

[0181] The obtained test products (Test Examples 28 to 35) were assumed to be seasonings to be added to food compositions for ready-to-eat meals and were added to prepared dishes. Specifically, a boiled kiriboshi daikon radish was prepared, and any of Test Examples 28 to 35 was added to the boiled kiriboshi daikon radish so that the non-dissociated acetic acid content (mass%) in the boiled kiriboshi daikon radish was 0.08 mass% (this improves shelf life compared to when no test example was added). The boiled kiriboshi daikon radish to which various test examples were added was left at 20 ° C. for 24 hours and then eaten. The sourness of the prepared dish, the unpleasant taste, and the effect of enhancing the flavor of the food material to be seasoned were evaluated on a 5-point scale. The evaluation was performed by sensory evaluation according to the following evaluation criteria, and a comprehensive evaluation was performed by taking the average score (rounded down to the nearest whole number) for each evaluation item. As in Test 1, the sensory testers were 10 expert panelists who underwent prior training in identifying food taste, odor, texture, and appearance. They were selected based on their outstanding performance, product development experience, and extensive knowledge of food quality, such as taste, odor, texture, and appearance, and their ability to provide absolute evaluations of each sensory test item. Furthermore, for each of the above evaluation items, all panelists standardized the scores of the evaluation criteria in advance, and then conducted objective sensory tests. In this test, the flavor of the food material was evaluated as "the fresh, refreshing flavor unique to radish." The results are shown in Table 3. In addition, any observations other than those evaluated were noted, and the opinions obtained were recorded in the remarks column.

[0182] <Sourness of side dishes> 1: The side dish has a very strong sour taste, which is undesirable 2: The side dish has a strong sour taste, which is somewhat undesirable 3: The sourness of the side dish is a little strong, but it is mild and somewhat pleasant. 4: The sourness of the side dishes is mild and pleasant. 5: The sourness of the side dish is very mild and very pleasant.

[0183] <Slight off-flavors of side dishes> 1: The side dish has a very strong off-flavor, which is undesirable 2: The side dish has a strong off-flavor, which is somewhat undesirable 3: The off-flavor of the side dish is a little strong, but it is toned down and somewhat pleasant. 4: The side dishes have a mild, unpleasant taste. 5: The side dishes have very little off-flavor and are very pleasant.

[0184] <Ingredient flavor (effect of enhancing the flavor of the food ingredients being seasoned)> 1: The flavor of the food material is significantly impaired and is undesirable. 2: The flavor of the food ingredients is lost and it is somewhat undesirable. 3: The flavor of the food ingredients can be slightly sensed, which is somewhat preferable. 4: The flavor of the food ingredients can be felt, which is desirable. 5: The flavor of the food ingredients can be clearly felt, which is very desirable.

[0185] Table 3 shows that, particularly in embodiments in which the food composition of the present invention is used as a seasoning to be added to ready-to-eat food compositions such as prepared dishes, the development of excessive sourness in ready-to-eat food compositions such as prepared dishes can be suppressed by adjusting the ratio of the dissociated acetic acid content (mass%) to the total acetic acid content (total acetic acid content) (mass%). Furthermore, it was found that the flavor of the food material to be seasoned can be enhanced when the ratio of the dissociated acetic acid content (mass%) to the total acetic acid content (total acetic acid content) (mass%) is 0.49 to 0.75, or when the ratio of the undissociated vinegar content (mass%) to the sodium acetate content (mass%) is 0.22 to 0.75. Furthermore, it was found that a good balance between the flavor and saltiness of the material was achieved when the ratio of the sodium content (mass%) derived from sodium acetate to the sodium content (mass%) was 0.8 or less. Similar effects were also obtained when a similar test was performed using kinpira gobo (stir-fried burdock) instead of boiled kiriboshi daikon radish.

[0186] [Table 3]

Claims

1. A food composition that satisfies the following requirements (i) and (ii): (i) The content of acetic acid is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

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

3. The food composition according to claim 1 or 2, further satisfying the following requirement (iii): (iii) The ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) is 180 or less.

4. The food composition according to any one of claims 1 to 3, further satisfying the following requirement (iv): (iv) The ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) is 600 or less.

5. The food composition according to any one of claims 1 to 4, further satisfying the following requirement (v): (v) The ratio of the content of α-ketoglutaric acid (ppm by mass) to the content of acetic acid (% by mass) is 300 or less.

6. The food composition according to any one of claims 1 to 5, having an acidity calculated as acetic acid of 3.0% by mass or more.

7. The food composition according to any one of claims 1 to 6, wherein the ratio of the dissociated acetic acid content (% by mass) to the acetic acid content (% by mass) is 0.40 or more.

8. The food composition according to any one of claims 1 to 7, wherein the content of undissociated acetic acid is 2.0% by mass or more.

9. The food composition according to any one of claims 1 to 8, wherein the content of dissociated acetic acid is 2.0% by mass or more.

10. The food composition according to any one of claims 1 to 9, having a sodium content of 10% by mass or less.

11. The food composition according to any one of claims 1 to 10, wherein the ratio of the undissociated acetic acid content (% by mass) to the sodium acetate content (% by mass) is 0.80 or less.

12. The food composition according to any one of claims 1 to 11, wherein the ratio of the content (mass%) of sodium derived from sodium acetate to the total sodium content (mass%) is 0.80 or less.

13. The food composition according to any one of claims 1 to 12, further satisfying the following requirement (vi): (vi) The ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) is 30 or more.

14. The food composition according to any one of claims 1 to 13, further satisfying the following requirements (vii) and / or (viii): (vii) The acetoin content is 500 mass ppm or less (viii) The diacetyl content is 50 ppm by mass or less

15. The food composition according to any one of claims 1 to 14, further satisfying the following requirement (ix): (ix) The ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid is 10 or more.

16. The food composition according to any one of claims 1 to 15, further satisfying at least one selected from the group consisting of the following requirements (x), (xi), (xii), and (xiii): (x) the ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) is 0.03 or more; (xi) the ratio of the free alanine content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.02 or more; (xii) the ratio of the free glycine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.01 or more; (xiii) The ratio of the free histidine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.02 or more.

17. The food composition according to any one of claims 1 to 16, further satisfying the following requirement (xiv): (xiv) The ratio of the free phenylalanine content (ppm by mass) to the acetic acid content (% by mass) is 50 or less.

18. The food composition according to any one of claims 1 to 17, further satisfying the following requirement (xv): (xv) The ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) is 30 or less.

19. The food composition according to any one of claims 1 to 18, further satisfying the following requirements (xvi) and / or (xvii): (xvi) the ratio of the free phenylalanine content (ppm by mass) to the total free amino acid content (ppm by mass) is 0.07 or less (xvii) the ratio of the free proline content (ppm by mass) to the total content (ppm by mass) of free amino acids is 0.07 or less

20. The food composition according to any one of claims 1 to 19, further satisfying at least one selected from the group consisting of the following requirements (xviii), (xix), (xx), and (xxi): (xviii) The ratio of the free glutamic acid content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xix) The ratio of the free alanine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 1 or more. (xx) the ratio of the free glycine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more; (xxi) the ratio of the free histidine content (ppm by mass) to the free phenylalanine content (ppm by mass) is 0.5 or more;

21. The food composition according to any one of claims 1 to 20, further satisfying at least one selected from the group consisting of the following requirements (xxii), (xxiii), (xxiv), and (xxv): (xxii) the ratio of the free glutamic acid content (ppm by mass) to the free proline content (ppm by mass) is 2 or more; (xxiii) The ratio of the free alanine content (ppm by mass) to the free proline content (ppm by mass) is 1.5 or more. (xxiv) The ratio of the free glycine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more. (xxv) the ratio of the free histidine content (ppm by mass) to the free proline content (ppm by mass) is 0.6 or more;

22. The food composition according to any one of claims 1 to 21, wherein the content of soluble sugars is 1% by mass or more.

23. The food composition according to any one of claims 1 to 22, comprising brewed vinegar.

24. The food composition according to any one of claims 1 to 23, comprising an extract of kelp.

25. The food composition according to any one of claims 1 to 24, which contains a fish extract.

26. The food composition according to any one of claims 1 to 25, which contains an extract of shellfish.

27. The food composition according to any one of claims 1 to 26, comprising an extract of livestock meat.

28. The food composition according to any one of claims 1 to 27, having a pH of less than 4.

6.

29. The food composition according to any one of claims 1 to 27, having a pH of 4.6 or higher.

30. The food composition according to any one of claims 1 to 29, wherein the food composition is a food composition for storage at room temperature.

31. The method for producing the food composition according to any one of claims 1 to 30, comprising the steps of: adjusting the acetic acid content to 3.0% by mass or more; and adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) to 70 or less.

32. A method for producing a food composition comprising the following steps (A), (B), and (C). (A) A step of preparing a solvent X having an acetic acid content of 5.0% by mass or more (B) Diluting the solvent X so that the content of acetic acid in the food composition is 3.0% by mass or more. (C) adjusting the ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 70 or less;

33. 33. The method for producing a food composition according to claim 32, further comprising the following step (D): (D) A step of adjusting the ratio of the lactic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 180 or less.

34. 34. A method for producing a food composition according to claim 32 or 33, further comprising the following step (E): (E) A step of adjusting the ratio of the malic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to be 600 or less.

35. The method for producing a food composition according to any one of claims 32 to 34, further comprising the following step (F): (F) adjusting the ratio of the gluconic acid content (ppm by mass) to the acetic acid content (% by mass) in the food composition to 30 or more;

36. The method for producing a food composition according to any one of claims 32 to 35, further comprising the following step (G): (G) adjusting the ratio of the total content (ppm by mass) of free amino acids to the content (% by mass) of acetic acid to be 10 or more;

37. The method for producing a food composition according to any one of claims 32 to 36, further comprising at least one selected from the group consisting of the following steps (H), (I), (J), and (K): (H) adjusting the ratio of the content of free glutamic acid (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.03 or more; (I) adjusting the ratio of the content of free alanine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.02 or more; (J) adjusting the ratio of the content of free glycine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.01 or more; (K) adjusting the ratio of the content of free histidine (ppm by mass) to the total content of free amino acids (ppm by mass) to be 0.02 or more;

38. The method for producing a food composition according to any one of claims 32 to 37, further comprising the following steps (L) and / or (M): (L) adjusting the ratio of the content of free phenylalanine (ppm by mass) to the content of acetic acid (% by mass) to be 0.07 or less; (M) adjusting the ratio of the free proline content (ppm by mass) to the acetic acid content (% by mass) to be 0.07 or less;

39. The method for producing a food composition according to any one of claims 32 to 38, further comprising the following step (N): (N) Filling the food composition into a container

40. The method for producing a food composition according to any one of claims 32 to 39, further comprising the following step (O): (O) Sterilizing the food composition

41. The method for producing a food composition according to any one of claims 32 to 39, which does not include the next step (O). (O) Sterilizing the food composition

42. A method for producing a food composition according to any one of claims 32 to 41, comprising the following step (P): (P) A step of adjusting the ratio of the dissociated acetic acid content (mass%) to the acetic acid content (mass%) in the food composition to be 0.40 or more.

43. The food composition according to any one of claims 1 to 30, for increasing daily acetic acid intake by being contained in a cooked food composition.

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

45. The food composition according to any one of claims 1 to 30, which is a seasoning.

46. A method for producing a cooked food composition comprising adding a food composition according to any one of claims 1 to 30.

Images