Method for producing a food composition, fermented food composition, method for reducing wastewater load, and method for suppressing component runoff.

By using low molecular weight water-soluble dietary fiber with controlled mineral content adjustments, the method addresses the challenge of balancing fermentability and taste in fermented food compositions, reduces wastewater load, and maintains texture in legumes.

JP2026136097APending Publication Date: 2026-08-25MIZKAN HOLDINGS CO LTD +1
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Patent Information

Application Number
JP2026021074
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2025-02-13
Filing Date
2026-02-12
Publication Date
2026-08-25

AI Technical Summary

Technical Problem

Existing food processing methods that aim to suppress component leakage during fermentation often impair the taste of the food composition, making it difficult to achieve a balance between fermentability and taste, and result in increased wastewater load.

Method used

A method involving the use of raw materials rich in low molecular weight water-soluble dietary fiber, with controlled mineral content adjustments between 0.02% to 2.5% by mass, to suppress component leakage and enhance fermentability while maintaining taste, using steps such as mineral immersion and fermentation with natto bacteria.

Benefits of technology

The method achieves a balance between fermentability and taste in fermented food compositions, reduces wastewater load, and suppresses component leakage during food manufacturing, while also imparting freeze tolerance and maintaining texture in legumes.

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Abstract

The present invention provides a method for producing a food composition that can maintain the quality of the food composition while implementing measures to reduce the environmental impact during the processing of the food composition, and a fermented food composition obtained using the method for producing the food composition. [Solution] The method for producing a food composition is characterized by comprising steps (i) and (ii). Specifically, step (i) is the step of preparing a raw material that satisfies condition (ia) a processed product of edible plants containing 0.1% by mass or more of low molecular weight water-soluble dietary fiber (according to the AOAC.2011.25 method) on a dry basis, and step (ii) is the step of obtaining a modified product by adjusting the raw material so that condition (ii-a) the increase in mineral content is 0.02% by mass or more and 2.5% by mass or less. The fermented food composition is characterized by being produced by a method for producing a food composition, comprising step (iii) of fermenting the raw material or the modified product after step (i) or after step (ii).
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