Food composition, method for producing the food composition, and method for masking oral irritation of a high-acidity food composition

Abstract

The present invention addresses the problem of providing: a food composition that suppresses pain felt in the oral cavity caused by an acid in the food composition; and a method for producing the same.　Said problem is solved by a food composition that is characterized by having an acidity of 0.10 mass% or more expressed in terms of acetic acid, and that is characterized in that the number average particle size of particles contained in the food composition is 40.0 µm or less, and the density of the food composition under a temperature condition of 4±1°C is 1.20 g / cm3 or less. Preferably, an organic acid is contained in an amount of 0.10 mass% or more in 100 mass% of the food composition, and the organic acid is at least one selected from the group consisting of acetic acid, citric acid, malic acid, lactic acid, and tartaric acid. More preferably, a fruit juice is contained in an amount of 0.50 mass% or more in 100 mass% of the food composition.

Description

[Technical Field]

[0001] This invention relates to a high-acidity food composition and a method for producing a high-acidity food composition. [Background technology]

[0002] Organic acids are widely used in the food industry for their ability to impart a refreshing sour taste to food and to adjust its pH. Furthermore, in recent years, organic acids such as acetic acid, citric acid, and lactic acid are sometimes included in food compositions for health benefits, and the demand for food compositions containing organic acids is increasing.

[0003] However, when organic acids are included in food compositions, the acidity of the food composition increases, leading to a problem where consuming the food composition causes a tingling or burning sensation in the mouth.

[0004] Conventionally, there has been a great deal of technological development to make organic acids easier to ingest. For example, claim 2 of Patent Document 1 discloses a technology for incorporating rare sugars into a liquid food composition containing acetic acid. Patent Document 2 also discloses a method for enhancing or maintaining the citrus flavor for a long period of time using a liquid seasoning in a storage container containing 10% to 59% (weight / weight) soy sauce, 1% to 13% (weight / weight) citrus juice, 5% to 15% by weight salt, and 0.05% to 2.5% by weight acetic acid.

[0005] However, these techniques merely counteract the sourness of acetic acid by adding a different flavor to it, and do not actually suppress or reduce the pain felt in the mouth caused by the acid in the food composition. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2014-008036 [Patent Document 2] Japanese Patent Publication No. 2009-142194 [Overview of the project] [Problems that the invention aims to solve]

[0007] This invention has been made in view of these circumstances, and aims to provide a food composition that suppresses pain felt in the mouth caused by acid in the food composition, and a method for producing the same. [Means for solving the problem]

[0008] In view of the above problems, the inventors conducted diligent research and discovered that by adjusting the particle size of the particles contained in the food composition and the density of the food composition to a predetermined range, it is possible to suppress the pain felt in the mouth caused by the acid in the food composition, and thus completed the present invention. That is, the present invention provides the following.

[0009] [1] The first state of this invention is an acidity of 0.10% by mass or more, 0.11% by mass or more, 0.12% by mass or more, 0.14% by mass or more, 0.16% by mass or more, 0.18% by mass or more, 0.20% by mass or more, 0.21% by mass or more, 0.22% by mass or more, 0.24% by mass or more, 0.26% by mass or more, 0.28% by mass or more, 0.29% by mass or more, 0.30% by mass or more, 0.32% by mass or more, 0.34% by mass or more, 0.36% by mass or more, 0.38% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, and 0.60% by mass or more. Above, 0.65% or more, 0.70% or more, 0.75% or more, 0.80% or more, 0.85% or more, 0.90% or more, 0.95% or more, 1.00% or more, 1.20% or more, 1.40% or more, 1.60% or more, 1.80% or more, 2.00% or more, 2.50% or more, also 3.00% or more, so no upper limit, for example, below 20.00%, below 18.00%, below 16.00%, below 14.00%, below 12.00%, below 10.00%, below 9.00%, 8.00% Less than 7.00% of mass, less than 6.50% of mass, less than 6.00% of mass, less than 5.50% of mass, less than 5.00% of mass, less than 4.80% of mass, less than 4.60% of mass, less than 4.40% of mass, less than 4.20% of mass, less than 4.00% of mass, less than 3.50% of mass, less than 3.00% of mass, less than 2.50% of mass, less than 2.00% of mass, less than 1.50% of mass, less than 1.00% of mass, also less than 0.90% of mass, such as, for example, more than 0.10% of mass and less than 20.00% of mass, more than 0.10% of mass and less than 8.00% of mass, more than 0.16% of mass and less than 6.00% of mass, 0.10 The following are categories of particles and their diameters: ≥1.00% by mass, ≥3.00% by mass, ≥1.00% by mass, and ≤6.00% by mass. The average particle size (APM) of particles contained in food components is 40.0 μm or less, 30.0 μm or less, 25.0 μm or less, 20.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or less, 7.0 μm or less, 6.0 μm or less, 5.0 μm or less, 4.0 μm or less, 3.5 μm or less, 3.0 μm or less, 2.5 μm or less, 2.0 μm or less, 1.5 μm or less, 1.0 μm or less, and 0.Less than 8 μm or less than 0.7 μm, and its lower limit value is, for example, more than 0, more than 0.1 μm, more than 0.3 μm, or more than 0.4 μm, and its range is, for example, more than 0 μm and less than or equal to 40 μm, and the density under the temperature condition of 4 ± 1 °C is 1.20 g / cm³. 3 or less than 1.15 g / cm³ 3 or less than 1.13 g / cm³ 3 or less than 1.12 g / cm³ 3 or less than 1.10 g / cm³ 3 or less than 1.09 g / cm³ 3 or less than 1.08 g / cm³ 3 or less than 1.06 g / cm³ 3 or less than 1.05 g / cm³ 3 or less than 1.04 g / cm³ 3 or less than 1.03 g / cm³ 3 or less than or 1.01 g / cm³ 3 or less, and its lower limit value is, for example, 0.95 g / cm³ 3 or more, 0.96 g / cm³ 3 or more, 0.97 g / cm³ 3 or more, 0.98 g / cm³ 3 or more, 0.99 g / cm³ 3 or more, or 1.00 g / cm³ 3 or more, and its range is, for example, 0.95 g / cm³ 3 or more and 1.20 g / cm³ 3 The food composition is characterized by being less than or equal to this.

[0010] [2] A second aspect of the present invention is the food composition described in [1], wherein the organic acid is 0.10% by mass or more, 0.15% by mass or more, 0.17% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.27% by mass or more, 0.30% by mass or more, 0.35% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.70% by mass or more, 0.80% by mass or more, 0.90% by mass or more, 1.00% by mass or more, 1.10% by mass or more, 1.20% by mass or more, 1.30% by mass or more, 1.40% by mass or more, 1.50% by mass or more, 1.60% by mass or more, 1.70% by mass or more, 1.80% by mass or more, 1.90% by mass or more, 2.00% by mass or more, 2.10% by mass or more, 2.20% by mass or more, 2.30% by mass or more, 2.40% by mass or more, 2.50% by mass or more, 2.60% by mass or more, 2.70% by mass or more, 2.80% by mass or more, by mass or more, 3.00% by mass or more, or 4.00% by mass or more, the upper limit value is, for example, 18.00% by mass or less, 16.00% by mass or less, 15.50% by mass or less, 15.10% by mass or less, 14.90% by mass or less, 14.50% by mass or less, 14.30% by mass or less, 14.00% by mass or less, 13.50% by mass or less, 13.30% by mass or less, 13.00% by mass or less, 12.50% by mass or less, 12.00% by mass or less, 11.50% by mass or less, 11.00% by mass or less, 10.50% by mass or less, 10.30% by mass or less, 10.00% by mass or less, 9.80% by mass or less, 9.60% by mass or less, 9.40% by mass or less, 9.20% by mass or less, 9.00% by mass or less, 8.50% by mass or less, 8.20% by mass or less, 8.00% by mass or less, 7.50% by mass or less, 7.00% by mass or less, 6.70% by mass or less, 6.40% by mass or less, 6.20% by mass or less, 6.00% by mass or less, 5.50% by mass or less, mass or less, 5.30% by mass or less, 5.20% by mass or less, 5.10% by mass or less, 5.00% by mass or less, 4.80% by mass or less, 4.60% by mass or less, 4.40% by mass or less, or 4.20% by mass or less, and the range contains, for example, 0.10% by mass or more and 18.00% by mass or less.

[0011] [3] A third aspect of the present invention is the food composition described in [2], characterized in that the organic acid is at least one selected from the group consisting of acetic acid, citric acid, malic acid, lactic acid, and tartaric acid.

[0012] [4] A fourth aspect of the present invention is a food composition according to any one of [1] to [3], wherein the fruit juice is 0.50% by mass or more, 1.00% by mass or more, 3.00% by mass or more, 4.00% by mass or more, 5.00% by mass or more, 7.00% by mass or more, 10.00% by mass or more, 15.00% by mass or more, 18.00% by mass or more, 20.00% by mass or more, 23.00% by mass or more, 25.00% by mass or more, 30.00% by mass or more, 35.00% by mass or more, 40.00% by mass or more, 50.00% by mass or more, 60.00% by mass or more, or 70.00% by mass or more in 100% by mass of the food composition, the upper limit being, for example For example, the content may be 100% by mass or less, 90.00% by mass or less, 80.00% by mass or less, 70.00% by mass or less, 60.00% by mass or less, 50.00% by mass or less, 40.00% by mass or less, 30.00% by mass or less, 25.00% by mass or less, 23.00% by mass or less, 21.00% by mass or less, 20.00% by mass or less, 19.00% by mass or less, 18.00% by mass or less, 16.00% by mass or less, 14.00% by mass or less, 12.00% by mass or less, 11.00% by mass or less, or 10.00% by mass or less, and the range is characterized by containing, for example, 0.50% by mass or more and 100% by mass or less.

[0013] [5] A fifth aspect of the present invention is the food composition described in [4], characterized in that the content of citric acid derived from the fruit juice is 0.0001% by mass or more, 0.01% by mass or more, or 0.03% by mass or more per 100% by mass of the food composition.

[0014] [6] A sixth aspect of the present invention is a food composition according to any one of [4] to [5], characterized in that citrus juice is contained in an amount of 50% by mass or more, 70% by mass or more, or 90% by mass or more of 100% by mass of the juice.

[0015] [7] A seventh aspect of the present invention is a food composition according to [6], characterized in that the citrus juice contains at least one citrus juice selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu.

[0016] [8] An eighth aspect of the present invention is a food composition according to any one of [1] to [7], wherein the ratio (X / Y) when the maximum particle diameter of the particles contained in the food composition is X and the number average particle diameter is Y is 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 250 or less, 200 or less, 150 or less, or 100 or less, and the lower limit is, for example, greater than 0, 0.5 or more, 1 or more, 2 or more, or 3 or more, and the range is, for example, greater than 0 and 1000 or less.

[0017] [9] A ninth aspect of the present invention is a food composition according to any one of [1] to [8], wherein the specific surface area of ​​the particles contained in the food composition is 0.25 m². 2 / mL or more, 0.30m 2 / mL or more, or 0.40m 2 The value must be greater than or equal to / mL, and the upper limit is, for example, 30.00m. 2 / mL or less, 20.00m 2 / mL or less, 15.00m 2 / mL or less, 13.00m 2 / mL or less, 12.00m 2 / mL or less, 11.00m 2 / mL or less, 10.00m 2 / mL or less, 9.00m 2 / mL or less, 8.00m 2 / mL or less, 7.00m 2 Less than / mL, or 6.00m 2 The amount is less than or equal to / mL, and the range is, for example, 0.25m 2 / mL or more 30.00m 2 It is characterized by being less than or equal to / mL.

[0018]

[10] A tenth aspect of the present invention is a food composition according to any one of [1] to [9], wherein the rate of decrease in the number average particle size before and after ultrasonic treatment of the food composition is 200% or less, 190% or less, 180% or less, 170% or less, 160% or less, 150% or less, 140% or less, 130% or less, 120% or less, 110% or less, 60% or less, 55% or less, 50% or less, 45% or less, or 20% or less, and the lower limit is, for example, 3% or more, 5% or more, or 10% or more, and the range is, for example, 3% or more and 200% or less.

[0019]

[11] An eleventh aspect of the present invention is a food composition according to any one of [1] to

[10] , characterized in that the particles contained in the food composition include particles derived from the citrus juice and / or emulsified particles.

[0020]

[12] A twelfth aspect of the present invention is a food composition according to

[11] , characterized in that the particles derived from citrus juice include particles derived from at least one citrus juice selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu.

[0021]

[13] A thirteenth aspect of the present invention is a food composition according to any one of [1] to

[12] , characterized in that the sugar-acid ratio is 15.0 or less, 14.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.0 or less, 8.5 or less, 8.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less, with the lower limit being, for example, 1.0 or more, and the range being, for example, 1.0 or more and 15.0 or less.

[0022]

[14] A fourteenth aspect of the present invention is a food composition according to any one of [1] to

[13] , wherein the sugar content is less than 15.0% by mass, less than 5.0% by mass, or less than 2.5% by mass of 100% by mass of the food composition, the lower limit of which is, for example, 0% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.4% by mass or more, and the range of which is, for example, 0% by mass or more and less than 15.0% by mass.

[0023]

[15] A fifteenth aspect of the present invention is a food composition according to any one of [1] to

[14] , wherein the lipid content is 10.0% by mass or less, or 3.0% by mass or less, in 100% by mass of the food composition, and the lower limit is, for example, 0% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.10% by mass or more, 0.15% by mass or more, 0.20% by mass or more, or 0.25% by mass or more, and the range is, for example, 0% by mass or more and 10.0% by mass or less.

[0024]

[16] A sixteenth aspect of the present invention is a food composition according to any one of [1] to

[15] , wherein the wet mass water content is 20.0% by mass or more, 40.0% by mass or more, 45.0% by mass or more, 50.0% by mass or more, 60.0% by mass or more, 70.0% by mass or more, 80.0% by mass or more, or 90.0% by mass or more, out of 100% by mass of the food composition, and the upper limit is, for example, 99.7% by mass or less, 99.0% by mass or less, 98.0% by mass or less, 97.0% by mass or less, 96.0% by mass or less, 95.0% by mass or less, or 93.0% by mass or less, and the range is, for example, 20.0% by mass or more and 99.7% by mass or less.

[0025]

[17] The seventeenth aspect of the present invention is a food composition according to any one of [1] to

[16] , characterized in that it is a beverage or a composition for preparing a beverage.

[0026]

[18] An eighteenth aspect of the present invention is the food composition described in

[17] , characterized in that the beverage is a low-sugar beverage.

[0027]

[19] The 19th No. 19 of this publication, the manufacturing method of the food composition of the second (1) ~ (3) process. (1) Acidity conversion of acetic acid: ≥0.10% by mass, ≥0.11% by mass, ≥0.12% by mass, ≥0.14% by mass, ≥0.16% by mass, ≥0.18% by mass, ≥0.20% by mass, ≥0.21% by mass, ≥0.22% by mass, ≥0.24% by mass, ≥0.26% by mass, ≥0.28% by mass, ≥0.29% by mass, ≥0.30% by mass, ≥0.32% by mass, ≥0.34% by mass, ≥0.36% by mass, ≥0.38% by mass, ≥0.40% by mass. Above, 0.45% or more, 0.50% or more, 0.55% or more, 0.60% or more, 0.65% or more, 0.70% or more, 0.75% or more, 0.80% or more, 0.85% or more, 0.90% or more, 0.95% or more, 1.00% or more, 1.20% or more, 1.40% or more, 1.60% or more, 1.80% or more, 2.00% or more, 2.50% or more, and also 3.00% or more. The following are the product limits: 20.00% or less (by weight), 18.00% or less (by weight), 16.00% or less (by weight), 14.00% or less (by weight), 12.00% or less (by weight), 10.00% or less (by weight), 9.00% or less (by weight), 8.00% or less (by weight), 7.00% or less (by weight), 6.50% or less (by weight), 6.00% or less (by weight), 5.50% or less (by weight), 5.00% or less (by weight), 4.80% or less (by weight), 4.60% or less (by weight), 4.40% or less (by weight), 4.20% or less (by weight), 4.00% or less (by weight), 3.50%. Less than 3.00% of quality, less than 2.50% of quality, less than 2.00% of quality, less than 1.50% of quality, less than 1.00% of quality, less than 0.90% of quality, such as, for example, more than 20.00% of quality, less than 8.00% of quality, more than 6.00% of quality, less than 1.00% of quality, less than 1.00% of quality, more than 3.00% of quality, less than 1.00% of quality, less than 6.00% of quality (2) A process of adding particle components such that the number average particle diameter is 40.0 μm or less, 30.0 μm or less, 25.0 μm or less, 20.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or less, 7.0 μm or less, 6.0 μm or less, 5.0 μm or less, 4.0 μm or less, 3.5 μm or less, 3.0 μm or less, 2.5 μm or less, 2.0 μm or less, 1.5 μm or less, 1.0 μm or less, 0.8 μm or less, or 0.7 μm or less, with the lower limit being, for example, greater than 0, 0.1 μm or more, 0.3 μm or more, or 0.4 μm or more, and the range being, for example, greater than 0 μm and 40 μm or less. (3) Density of 1.20 g / cm³ under temperature conditions of 4±1℃ 3 Below, 1.15g / cm 3 Below, 1.13g / cm 3 Below, 1.12g / cm 3 Below 1.10g / cm 3 Below, 1.09g / cm 3 Below, 1.08g / cm 3 Below, 1.06g / cm 3 Below 1.05g / cm 3 Below, 1.04g / cm 3 Below, 1.03g / cm 3 The following, or 1.01 g / cm³ 3 The lower limit is, for example, 0.95 g / cm³. 3 More than 0.96g / cm 3 More than 0.97g / cm 3 More than 0.98g / cm 3 More than 0.99g / cm 3 Above, or 1.00 g / cm³ 3 In summary, the range is, for example, 0.95 g / cm³. 3 More than 1.20g / cm 3 The following steps are taken to prepare the product:

[0028]

[20] A 20th aspect of the present invention is a high-acidity food composition comprising particles with a number average particle size of 40.0 μm or less, 30.0 μm or less, 25.0 μm or less, 20.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or less, 7.0 μm or less, 6.0 μm or less, 5.0 μm or less, 4.0 μm or less, and 3. The particle size can be 5 μm or less, 3.0 μm or less, 2.5 μm or less, 2.0 μm or less, 1.5 μm or less, 1.0 μm or less, 0.8 μm or less, or 0.7 μm or less, with the lower limit being, for example, greater than 0, 0.1 μm or more, 0.3 μm or more, or 0.4 μm or more, with the range being, for example, when particles greater than 0 μm and 40 μm or less are added and the density is 1.20 g / cm³ under temperature conditions of 4 ± 1 °C. 3 Below, 1.15g / cm 3 Below, 1.13g / cm 3 Below, 1.12g / cm 3 Below 1.10g / cm 3 Below, 1.09g / cm 3 Below, 1.08g / cm 3 Below, 1.06g / cm 3 Below 1.05g / cm 3 Below, 1.04g / cm 3 Below, 1.03g / cm 3 The following, or 1.01 g / cm³ 3 The lower limit is, for example, 0.95 g / cm³. 3 More than 0.96g / cm 3 More than 0.97g / cm 3 More than 0.98g / cm 3 More than 0.99g / cm 3 Above, or 1.00 g / cm³ 3 In summary, the range is, for example, 0.95 g / cm³. 3 More than 1.20g / cm 3 The following is a method for masking oral irritation of a highly acidic food composition, characterized by the following adjustments.

[0029]

[21] The 21st aspect of the present invention is to add particles having a number average particle diameter of 40.0 μm or less, 30.0 μm or less, 25.0 μm or less, 20.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or below, 7.0 μm or below, 6.0 μm or below, 5.0 μm or below, 4.0 μm or below, 3.5 μm or below, 3.0 μm or below, 2.5 μm or below, 2.0 μm or below, 1.5 μm or below, 1.0 μm or below, 0.8 μm or below, or 0.7 μm or below, the lower limit value of which is, for example, more than 0, 0.1 μm or more, 0.3 μm or more, or 0.4 μm or more, and the range is, for example, adding particles of more than 0 μm and 40 μm or less, and adjusting the density under the temperature condition of 4 ± 1 °C to be 1.20 g / cm 3 [[ID=​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

[22] The 22nd aspect of the present invention is that in a high-acidity food composition, saccharides having a number average particle diameter of 40.0 μm or less, 30.0 μm or less, 25.0 μm or less, 20.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or less, 7.0 μm or less, 6.0 μm or less, 5.0 μm or less, 4.0 μm or less, 3.5 μm or less, 3.0 μm or less, 2.5 μm or less, 2.0 μm or less, 1.5 μm or less, 1.0 μm or less, 0.8 μm or less, or 0.7 μm or less, the lower limit value of which is, for example, more than 0, 0.1 μm or more, 0.3 μm or more, or 0.4 μm or more, and the range is, for example, adding particles of more than 0 μm and 40 μm or less, and adjusting the density under the temperature condition of 4 ± 1 °C to 1.20 g / cm 3 or less, 1.15 g / cm 3 or less, 1.13 g / cm 3 or less, 1.12 g / cm 3 or less, 1.10 g / cm 3 or less, 1.09 g / cm 3 or less, 1.08 g / cm 3 or less, 1.06 g / cm 3 or less, 1.05 g / cm 3 or less, 1.04 g / cm 3 or less, 1.03 g / cm 3 or less, or 1.01 g / cm 3 or less, the lower limit value of which is, for example, 0.95 g / cm 3 or more, 0.96 g / cm 3 or more, 0.97 g / cm 3 or more, 0.98 g / cm 3 or more, 0.99 g / cm 3 or more, or 1.00 g / cm 3 or more, the range is, for example, 0.95 g / cm 3 or more and 1.20 g / cm 3 or less. It is a method for reducing the saccharide content in a high-acidity food composition, characterized by this adjustment.

Effects of the Invention

[0031] According to the present invention, it is possible to provide a food composition in which pain felt in the mouth due to the acid in the food composition is suppressed. Furthermore, according to one aspect of the present invention, it is possible to provide a food composition that has a smooth mouthfeel even if it is a highly acidic food composition. Moreover, according to one aspect of the present invention, it is possible to provide a food composition that achieves both suppression of pain felt in the mouth and a smooth mouthfeel. Furthermore, according to one aspect of the present invention, it is possible to provide a food composition having a refreshing sour taste. Moreover, according to one aspect of the present invention, it is possible to provide a food composition with a reduced sugar content.

[0032] Furthermore, we can provide methods for producing these food compositions. Moreover, we can provide methods for masking oral irritation in high-acidity food compositions, methods for suppressing oral irritation without using sugars, and methods for reducing the sugar content in high-acidity food compositions. [Modes for carrying out the invention]

[0033] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the spirit of the invention.

[0034] In this specification, "food composition" is used in the ordinary sense and is not particularly limited, and includes pre-cooked food compositions such as confectionery, beverages, soups, main dishes, side dishes, and staple foods; compositions for preparing beverages; compositions for preparing pre-cooked food compositions such as seasonings; pet food and other animal feed (especially for dogs and cats); and animal feed for livestock.

[0035] In this specification, "oral pain caused by acid" refers to pain that occurs in the oral cavity when a food composition containing acid is ingested. This pain is thought to be caused by a tingling sensation on the tongue or a feeling of tightness in the cheeks. Although the detailed mechanism is unknown, it is presumed that the acid acts on some receptor or cell in the oral cavity, causing the aforementioned sensation and being perceived as pain.

[0036] In this specification, the terms “contain” and “include” encompass the concepts of “contain,” “include,” “substantially,” and “consisting only.” When using the terms “contain” and “include,” the listed steps or options do not need to be exhaustive.

[0037] In this invention, values ​​expressed as "mass%", "mass ppm", and "mass ppb" represent values ​​on a "wet mass basis". "Wet mass basis" refers to the content ratio of the target component in the sample, calculated by using the wet mass containing water in the sample as the denominator and the mass of the target component in the sample as the numerator. In this invention, when "mass%" is written, it indicates the mass (g) of the target component in the sample per 100g of sample mass, and can also be read as w / w%. Furthermore, mass ppm indicates the mass (mg) of the target component per 1kg of sample, and mass ppb indicates the mass (μg) of the target component per 1kg of sample.

[0038] In this specification, when specifying a numerical range, multiple upper and / or lower limits are indicated, even if not explicitly stated, the specification of a numerical range that combines at least the maximum value of the upper limit and the minimum value of the lower limit shall be directly described, and all numerical ranges that can be obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits shall be included in one embodiment of the present invention.

[0039] [Food composition] The food composition according to the first embodiment of the present invention has an acetic acid equivalent acidity of 0.10% by mass or more, a number-average particle diameter of the particles contained in the food composition of 40.0 μm or less, and a density of 1.20 g / cm³ at a temperature of 4 ± 1°C. 3 The following applies:

[0040] (Acidity in terms of acetic acid) The food composition of the present invention has a certain acidity. Having a certain acidity provides a refreshing sour taste, and health benefits such as fatigue recovery and reduction of visceral fat can be expected. In the present invention, the acetic acid equivalent acidity of the food composition is 0.10% by mass or more. If the acetic acid equivalent acidity is less than 0.10% by mass, the refreshing sour taste cannot be perceived as a flavor, and it becomes difficult to feel the pain in the mouth, which is a problem addressed in the present invention.

[0041] The lower limit of acetic acid equivalent acidity is, for example, 0.10% by mass or more, 0.11% by mass or more, 0.12% by mass or more, 0.14% by mass or more, 0.16% by mass or more, 0.18% by mass or more, 0.20% by mass or more, 0.21% by mass or more, 0.22% by mass or more, 0.24% by mass or more, 0.26% by mass or more, 0.28% by mass or more, 0.29% by mass or more, 0.30% by mass or more, 0.32% by mass or more, 0.34% by mass or more, 0.36% by mass or more, 0.38% by mass or more, and 0.40% by mass. The above may be 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, 0.75% by mass or more, 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, 0.95% by mass or more, 1.00% by mass or more, 1.20% by mass or more, 1.40% by mass or more, 1.60% by mass or more, 1.80% by mass or more, 2.00% by mass or more, 2.50% by mass or more, or 3.00% by mass or more. Furthermore, the upper limit is not particularly restricted, but may be, for example, 20.00% by mass or less, 18.00% by mass or less, 16.00% by mass or less, 14.00% by mass or less, 12.00% by mass or less, 10.00% by mass or less, 9.00% by mass or less, 8.00% by mass or less, 7.00% by mass or less, 6.50% by mass or less, 6.00% by mass or less, 5.50% by mass or less, 5.00% by mass or less, 4.80% by mass or less, 4.60% by mass or less, 4.40% by mass or less, 4.20% by mass or less, 4.00% by mass or less, 3.50% by mass or less, 3.00% by mass or less, 2.50% by mass or less, 2.00% by mass or less, 1.50% by mass or less, 1.00% by mass or less, or 0.90% by mass or less.

[0042] Furthermore, the range may preferably be 0.10 to 20.00% by mass, more preferably 0.10 to 8.00% by mass, and even more preferably 0.16 to 6.00% by mass. However, when the food composition of the present invention is a beverage, it is particularly preferable that the acetic acid equivalent acidity is 0.10 to 1.00% by mass from the viewpoint of providing a pleasant and refreshing acidity. Furthermore, when the food composition of the present invention is a composition for preparing beverages, it is particularly preferable that the acetic acid equivalent acidity is 1.00 to 3.00% by mass from the viewpoint of providing a pleasant and refreshing acidity when diluted, and of providing shelf life. Furthermore, when the food composition of the present invention is a seasoning, it is particularly preferable that the acetic acid equivalent acidity is 1.00 to 6.00% by mass from the viewpoint of not being hindered by the flavor of the food ingredient to which it is added.

[0043] (Method for measuring acidity) The acidity is measured in accordance with 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). Specifically, the hydrogen ion concentration in the sample is measured by neutralization titration, and this value is multiplied by the molecular weight of acetic acid (60.05 g / mol), which is a monovalent carboxylic acid.

[0044] (Components of acid) Organic acids and / or inorganic acids (e.g., phosphoric acid, nitric acid, etc.) can be used to adjust the acidity of food compositions. Among these, including organic acids in food compositions is preferable from the viewpoint of providing health benefits such as fatigue recovery and anemia prevention, as well as flavoring effects.

[0045] (organic acid) In the present invention, "organic acid" refers to a general term for organic compounds that exhibit acidity. The organic acids contained in the food composition of the present invention are not particularly limited, but examples include carboxylic acids. More specifically, examples include acetic acid, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid, etc. It is preferable to contain at least one selected from the group consisting of these, and more preferably to contain at least one selected from the group consisting of acetic acid, citric acid, malic acid, lactic acid, and tartaric acid.

[0046] The lower limit of the amount of organic acids contained in the food composition of the present invention is not particularly limited in terms of the individual organic acid content (for example, the content of acetic acid, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid), as long as the above-mentioned provisions regarding acetic acid-equivalent acidity are satisfied. However, if the total content of organic acids is 0.10% by mass or more per 100% by mass of the food composition, a refreshing sourness can be perceived as a flavor, but it can also cause pain in the mouth, which is the problem addressed in the present invention.

[0047] Specifically, the lower limit of the content of each organic acid in the food composition of the present invention may be 0.10% by mass or more, 0.15% by mass or more, 0.17% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.27% by mass or more, 0.30% by mass or more, 0.35% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.70% by mass or more, 0.80% by mass or more, 0.90% by mass or more, 1.00% by mass or more, 1.10% by mass or more, 1.20% by mass or more, 1.30% by mass or more, 1.40% by mass or more, 1.50% by mass or more, 1.60% by mass or more, 1.70% by mass or more, 1.80% by mass or more, 1.90% by mass or more, 2.00% by mass or more, 2.10% by mass or more, 2.20% by mass or more, 2.30% by mass or more, 2.40% by mass or more, 2.50% by mass or more, 2.60% by mass or more, 2.70% by mass or more, 2.80% by mass or more, 2.90% by mass or more, 3.00% by mass or more, 4.00% by mass or more. Further, the upper limit may be 18.00% by mass or less, 16.00% by mass or less, 15.50% by mass or less, 15.10% by mass or less, 14.90% by mass or less, 14.50% by mass or less, 14.30% by mass or less, 14.00% by mass or less, 13.50% by mass or less, 13.30% by mass or less, 13.00% by mass or less, 12.50% by mass or less, 12.00% by mass or less, 11.50% by mass or less, 11.00% by mass or less, 10.50% by mass or less, 10.30% by mass or less, 10.00% by mass or less, 9.80% by mass or less, 9.60% by mass or less, 9.40% by mass or less, 9.20% by mass or less, 9.00% by mass or less, 8.50% by mass or less, 8.20% by mass or less, 8.00% by mass or less, 7.50% by mass or less, 7.00% by mass or less, 6.70% by mass or less, 6.40% by mass or less, 6.20% by mass or less, 6.00% by mass or less, 5.50% by mass or less, 5.30% by mass or less, 5.20% by mass or less, 5.10% by mass or less, 5.00% by mass or less, 4.80% by mass or less, 4.60% by mass or less, 4.40% by mass or less, 4.20% by mass or less. Further, the range may be, for example, 0.10% by mass or more and 18.00% by mass or less.

[0048] Furthermore, according to one aspect of the present invention, the organic acid that is present in the largest quantity among the organic acids (e.g., acetic acid, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid) contained in the food composition of the present invention may satisfy the above requirements. Moreover, according to one aspect of the present invention, the total content of organic acids may satisfy the above requirements.

[0049] Furthermore, when the food composition of the present invention contains two or more organic acids, examples of the organic acid with the highest content include the organic acids mentioned above (for example, acetic acid, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid). Among these, it is preferable that the composition contains the highest amount of acetic acid or citric acid, and in particular, it is preferable that it contains the highest amount of acetic acid.

[0050] The organic acid content will be measured in accordance with the measurement method for "organic acids" in the 2015 edition (7th revised edition) of the Standard Tables of Food Composition in Japan, using high-performance liquid chromatography or enzymatic methods.

[0051] (acetic acid) The food composition of the present invention preferably contains acetic acid among organic acids. Acetic acid is known to have effects such as reducing visceral fat, preventing high blood pressure, and suppressing the rise in blood glucose levels after meals, and is useful in preventing and improving various lifestyle-related diseases. On the other hand, it is also known to be particularly likely to cause pain felt in the mouth among organic acids, which can be a major cause of the problems of the present invention. Note that acetic acid refers to the acetic acid molecule (CH3COOH) and the acetate ion (CH3COO-), and the acetic acid content refers to the total concentration of these. When the food composition of the present invention contains acetic acid, the acetic acid content of the food composition should satisfy the numerical values ​​for the content of organic acids described above.

[0052] In embodiments of the present invention that contain acetic acid, the food composition preferably contains acetic acid produced by acetic acid fermentation of alcohol, or it may contain acetic acid produced by further acetic acid fermentation of raw materials such as fruits and grains with acetic acid bacteria after alcoholic fermentation with yeast. Specifically, it is preferable to contain brewed vinegar as defined in the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626 of December 13, 2019), and more specifically, it is preferable to contain grain vinegar or fruit vinegar. For example, it may contain at least one or more selected from the group consisting of rice vinegar, black rice vinegar, apple vinegar, grape vinegar, lemon vinegar, tomato vinegar, and pomegranate vinegar.

[0053] The ratio of acetic acid obtained by acetic acid fermentation to 100% by mass of acetic acid in the food composition is preferably 70% by mass or more, more preferably 90% by mass or more, even more preferably 99% by mass or more, and may also be 100% by mass. 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 Japanese Standard Tables of Food Composition 2015 (7th Revised Edition).

[0054] 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, adlay, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruits, pink grapefruits, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, blackcurrants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passionfruit, etc. Therefore, the food composition of the present invention includes white rice, brown rice, barley, wheat, oats, rye, oats, adlay, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruits, pink grapefruits, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruits, blackcurrants, apricots, guavas, plums, mangoes, and papayas. It may contain brewed vinegar made from at least one, two, three, four, or five or more plants selected from the group consisting of lychee, plum, pomegranate, acai, raspberry, white grape, bergamot, and passion fruit, and may contain at least one, two, three, four, or five or more of the above-mentioned brewed vinegars, and may also contain brewed vinegar having a step of adding brewing alcohol and undergoing acetic acid fermentation.

[0055] (fruit juice) The food composition of the present invention preferably contains fruit juice. Since the food composition of the present invention can suppress pain felt in the mouth, the inclusion of fruit juice allows for a relatively richer taste of fruit juice. In the present invention, "fruit juice" means the liquid portion of fruit obtained by squeezing or extracting the fruit (pulp and / or peel), and in the case of puree or grated fruit, it means the liquid portion within that. There are two types of fruit juice: suspended fruit juice, which contains suspended matter derived from the peel, etc., and clarified fruit juice, from which these have been removed, but either type of fruit juice can be used in the food composition of the present invention.

[0056] Examples of fruit juices that can be contained in the food composition of the present invention include citrus juice, apple juice, pineapple juice, peach juice, grape juice, strawberry juice, pear juice, banana juice, kiwi juice, blackcurrant juice, acerola juice, blueberry juice, raspberry juice, persimmon juice, apricot juice, guava juice, plum juice, mango juice, papaya juice, lychee juice, watermelon juice, melon juice, pomegranate juice, and the like. One or more of these fruit juices can be used. Furthermore, the above fruit juices may be processed by freezing, concentration, reconstitution, etc.

[0057] (Citrus juice) The food composition of the present invention preferably contains citrus juice in particular. Citrus juice allows for a stronger perception of the rich flavor characteristic of fruit juice. Although the detailed mechanism is unknown, since the food composition of the present invention can suppress pain felt in the mouth, it is presumed that when it contains a highly acidic fruit juice such as citrus juice, it suppresses pain felt in the mouth while relatively enhancing the perception of the fruit juice flavor.

[0058] The citrus juice may contain, for example, at least one selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu. More preferably, at least one selected from the group consisting of lemon, yuzu, Satsuma mandarin, Kishu mandarin, grapefruit, and Hyuganatsu, and even more preferably, it contains yuzu juice and / or lemon juice.

[0059] (Fruit juice content) The fruit juice content (in terms of straight juice) in the food composition of the present invention is preferably 0.50% by mass or more, more preferably 1.00% by mass or more, and even more preferably 3.00% by mass or more, per 100% by mass of the food composition. If the fruit juice content is 0.50% by mass or more, the flavor of the fruit juice can be fully appreciated. Furthermore, according to one aspect of the present invention, the fruit juice content (in terms of straight juice) is 4.00% by mass or more, 5.00% by mass or more, 7.00% by mass or more, 10.00% by mass or more, 15.00% by mass or more, 18.00% by mass or more, 20.00% by mass or more, 23.00% by mass or more, 25.00% by mass or more, 30.00% by mass or more, 35.00% by mass or more, 40.00% by mass or more, 50.00% by mass or more, 60.00% by mass or more, or 70.00% by mass or more. Furthermore, the upper limit may be 100% by mass or less, 90.00% by mass or less, 80.00% by mass or less, 70.00% by mass or less, 60.00% by mass or less, 50.00% by mass or less, 40.00% by mass or less, 30.00% by mass or less, 25.00% by mass or less, 23.00% by mass or less, 21.00% by mass or less, 20.00% by mass or less, 19.00% by mass or less, 18.00% by mass or less, 16.00% by mass or less, 14.00% by mass or less, 12.00% by mass or less, 11.00% by mass or less, or 10.00% by mass or less. Also, the range may be 0.50% by mass or more and 100% by mass or less. If two or more types of fruit juice are included, the total content of each fruit juice shall be considered the fruit juice content. Furthermore, in one embodiment of the present invention, even if two or more types of fruit juice are included, the content of each individual fruit juice may satisfy the provisions regarding the "fruit juice content of the food composition (in terms of straight fruit juice)" described above. However, in this case, it is preferable that the fruit juice content of the food composition (in terms of straight fruit juice; total fruit juice content) is 100% by mass or less.

[0060] Here, "fruit juice content (straight juice equivalent)" refers to the mass percentage concentration when straight juice obtained by squeezing fruit is considered 100%, and can be calculated by multiplying the fruit juice content (mass%) contained in the food composition by the fruit juice concentration ratio. For example, if apple juice with a concentration ratio of 5 is blended into the food composition so that its content is 10% by mass, the fruit juice content (straight equivalent) will be 50% by mass. Furthermore, the concentration ratio of each fruit juice can be converted, for example, based on the minimum values ​​of the sugar refractometer reading standards or acidity standards for straight juices of various fruits as shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0061] (Citric acid content derived from fruit juice) When the food composition of the present invention contains fruit juice, the citric acid content derived from the fruit juice is preferably 0.0001% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.03% by mass or more, per 100% by mass of the food composition. A citric acid content derived from fruit juice of 0.0001% by mass or more results in a better fruit juice flavor. If two or more types of fruit juice are included, the total amount of citric acid derived from each fruit juice shall be considered as the citric acid content derived from fruit juice.

[0062] (Citrus juice content) The citrus juice contained in the food composition of the present invention preferably accounts for 50% or more by mass, more preferably 70% or more by mass, and even more preferably 90% or more by mass, of the total amount of fruit juices, including fruit juices other than citrus juice. If the citrus juice content is 50% or more by mass, the rich flavor characteristic of fruit juice can be felt more strongly. When two or more types of citrus juice are contained, the total content of each citrus juice is used as the numerator and the total content of all fruit juices is used as the denominator for calculation.

[0063] Furthermore, according to one aspect of the present invention, the food composition of the present invention may include dietary fiber localized parts of edible plants. In this specification, edible plants refer to any food ingredient that can be eaten or drunk, but examples include grains, cereals, potatoes, beans, nuts and seeds, vegetables, fruits, mushrooms, algae, etc., as well as plant-based food ingredients listed in the food group classification of the Japanese Food Standard Composition Table 2020 (8th Revised Edition). Other examples include wild grasses that are commonly eaten as vegetables (plantain, bracken, butterbur, mugwort, etc.) and trees. In the food composition of the present invention, the dietary fiber localized parts of edible plants refer to, for example, parts of edible plants that have a relatively higher dietary fiber content than the edible parts. For example, in a dry state, the dietary fiber localized site has a dietary fiber content ratio of, for example, 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more than that of the edible portion. For example, in legumes, the seed coat (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part (cotyledon), in grains, the bran (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part, and in citrus fruits, the peel and / or segment membrane (more specifically, the insoluble fiber localization site and / or high molecular weight water-soluble fiber localization site) has a relatively higher dietary fiber content than the edible part. These are all considered dietary fiber localization sites, and furthermore, processed products of these (e.g., fermented products) are also considered dietary fiber localization sites of edible plants. In addition, in this disclosure, the non-edible parts of edible plants are also considered dietary fiber localization sites. Furthermore, the parts and proportions of non-edible portions can naturally be understood by those skilled in the art who handle the food or processed food products in question. For example, the "discarded parts" and "discarded rate" listed in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be referred to and treated as the parts and proportions of non-edible portions, respectively.Furthermore, the parts and proportions of the non-edible portion of the edible plant used in the present invention can be naturally understood by those skilled in the art who handle such foods and processed foods. For example, the "discarded parts" and "discarded rate" listed in the 2015 edition (7th revised) of the Standard Tables of Food Composition in Japan can be referred to and treated as the parts and proportions of the non-edible portion, respectively. If the food composition of the present invention contains dietary fiber localized parts of the edible plant, the content can be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% 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, or 3.0% by mass or more per 100% by mass of the food composition, and the upper limit can be, for example, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 7.0% by mass or less, or 5.0% by mass or less. Furthermore, that range can be, for example, 0.05% by mass or more and 30.0% by mass or less.

[0064] Furthermore, according to one aspect of the present invention, the food composition of the present invention may contain the peel and / or segment membranes of fruits (especially citrus fruits) as the dietary fiber localized site of edible plants. This makes the flavor of the composition more vibrant. Although the principle is unclear, for example, citrus peel contains various aroma components, and it is presumed that the food composition of the present invention, by partially blocking receptors in the mouth with particles, allows for a stronger perception of flavors that escape through the nose, resulting in a more vibrant flavor. In this aspect, the food composition may contain the peel and / or segment membranes of fruits (especially citrus fruits) in an amount of at least 50% by mass to 100% by mass of the total amount of dietary fiber localized sites of edible plants contained in the food composition, and may contain it in an amount of 70% by mass to 100% by mass. The lower limit can be, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more. Furthermore, the upper limit may be, for example, 100% by mass, 99% by mass or less, 95% by mass or less, or 90% by mass or less. In addition, within the above range, processed products (particularly preferably fermented products) of fruit peels and / or segment membranes of fruits (especially citrus fruits) may be included.

[0065] (Number-average particle size of particles contained in the food composition) The upper limit of the number-average particle diameter of the particles contained in the food composition of the present invention is 40.0 μm or less, preferably 20.0 μm or less, more preferably 5.0 μm or less, and even more preferably 1.5 μm or less. If the upper limit exceeds 40.0 μm, it becomes impossible to suppress the pain felt in the oral cavity. In one embodiment of the present invention, the upper limit of the number-average particle diameter may be, for example, 30.0 μm or less, 25.0 μm or less, 18.0 μm or less, 16.0 μm or less, 14.0 μm or less, 12.0 μm or less, 10.0 μm or less, 8.0 μm or less, 7.0 μm or less, 6.0 μm or less, 4.0 μm or less, 3.5 μm or less, 3.0 μm or less, 2.5 μm or less, 2.0 μm or less, 1.0 μm or less, 0.8 μm or less, or 0.7 μm or less. Furthermore, the lower limit is usually greater than 0, preferably 0.1 μm or more, more preferably 0.3 μm or more, and even more preferably 0.4 μm or more. If the lower limit is 0.1 μm or more, the pain felt in the oral cavity can be sufficiently suppressed. Also, from the above viewpoint, the range is preferably greater than 0 μm and 40 μm or less.

[0066] Although the detailed mechanism by which adjusting the number-average particle size of particles contained in a food composition to the above-mentioned range suppresses pain felt in the oral cavity is unknown, it is presumed that by adjusting the number-average particle size of particles contained in a food composition, the particles can efficiently cover the acid taste receptors in the oral cavity, thereby reducing the opportunities for acidic components to come into contact with the acid taste receptors in the oral cavity and thus alleviating pain.

[0067] In the present invention, the number-average particle diameter of particles contained in the food composition refers to the average particle diameter per particle, assuming that all particles are spherical, based on the particle diameter distribution for each channel obtained by measuring the food composition of the present invention after ultrasonic treatment using the aforementioned laser diffraction particle size distribution analyzer. The number of particles, assuming that all particles are spherical, can be calculated using the above-mentioned laser diffraction particle size distribution analyzer and measurement application software.

[0068] In addition to the number-average particle diameter mentioned above, the particle diameter of a sample may also be defined as the particle diameter per unit volume (1 mL) assuming that all particles are spherical. However, in calculating the number-average particle diameter, particles of different diameters are treated as equivalent. Therefore, in a food composition where, for example, many small particles and a few large particles exist, the number-average particle diameter will be smaller than the particle diameter per unit volume (1 mL).

[0069] (Variation in particle size of particles contained in food composition) In the food composition of the present invention, the ratio (X / Y) of the maximum particle diameter (X) and the number-average particle diameter (Y) is preferably 1000 or less, more preferably 600 or less, and even more preferably 400 or less. If (X / Y) is 1000 or less, the mouthfeel will be smooth. In addition, according to one aspect of the present invention, the ratio (X / Y) of the maximum particle diameter (X) and the number-average particle diameter (Y) in the food composition of the present invention may be, for example, 900 or less, 800 or less, 700 or less, 500 or less, 300 or less, 250 or less, 200 or less, 150 or less, or 100 or less. Furthermore, the lower limit is usually greater than 0, and may be 0.5 or more, 1 or more, 2 or more, or 3 or more. Furthermore, the range is preferably greater than 0 and 1000 or less.

[0070] (Maximum particle size of particles contained in the food composition) The upper limit of the maximum particle diameter of the particles contained in the food composition of the present invention is preferably 2000 μm or less, more preferably 1200 μm or less, and even more preferably 500 μm or less. The lower limit is preferably 0.1 μm or more, more preferably 0.5 μm or more, and even more preferably 1.5 μm or more. Furthermore, according to one embodiment of the present invention, the upper limit of the maximum particle diameter of the particles may be, for example, 1800 μm or less, 1600 μm or less, 1400 μm or less, 1000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, 400 μm or less, 300 μm or less, 200 μm or less, 100 μm or less, 80 μm or less, 60 μm or less, or 40 μm or less. Furthermore, the lower limit is usually greater than 0 μm, and may be 1 μm or more, 2 μm or more, 3 μm or more, 4 μm or more, 5 μm or more, 6 μm or more, 7 μm or more, 8 μm or more, 9 μm or more, 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, or 30 μm or more. The range is preferably greater than 0 μm and 2000 μm or less.

[0071] In the present invention, the maximum particle diameter of particles contained in the food composition refers to the particle diameter of the channel with the largest particle diameter in the particle diameter distribution for each channel obtained by measuring the food composition of the present invention after ultrasonic treatment using the laser diffraction particle size distribution analyzer described above.

[0072] (Specific surface area of ​​particles contained in food composition) The lower limit of the specific surface area of ​​the particles contained in the food composition of the present invention is 0.25 m². 2 Preferably 0.30m / mL or more, 2 More preferably 0.40m / mL or higher, 2 A value of 30.00 ml or more is even more preferable. The upper limit is 30.00 ml. 2 Preferably less than / mL, and 20.00m 2 Less than or equal to 15.00 ml is more preferable. 2 A value of less than or equal to / mL is even more preferable. The specific surface area is 0.25 m². 2If the amount is above / mL, the mouthfeel becomes smoother, and by further satisfying the above-mentioned ratio (X / Y), the mouthfeel becomes even smoother, resulting in a balance between suppressing pain felt in the mouth and achieving a smooth mouthfeel. Furthermore, according to one aspect of the present invention, the upper limit of the specific surface area of ​​the particles contained in the food composition of the present invention is, for example, 13.00 m². 2 / mL or less, 12.00m 2 / mL or less, 11.00m 2 / mL or less, 10.00m 2 / mL or less, 9.00m 2 / mL or less, 8.00m 2 / mL or less, 7.00m 2 Less than / mL, or 6.00m 2 It may be less than / mL. Furthermore, the range is 0.25m. 2 / mL or more 30.00m 2 A value of less than / mL is preferable.

[0073] In the present invention, the specific surface area (m²) of the particles contained in the food composition 2 The term " / mL" represents the surface area per unit volume (1 mL) of the food composition of the present invention, measured using the laser diffraction particle size distribution analyzer described above, assuming that all particles are spherical. Specifically, the specific surface area per unit volume, assuming the particles are spherical, is calculated by 6 × Σ(ai) ÷ Σ(ai·di), where ai is the surface area of ​​one particle and di is the particle diameter.

[0074] (Method for measuring particle size) In this invention, the terms "number-average particle diameter," "maximum particle diameter," "specific surface area," and "mode diameter" for particles contained in a food composition refer to the results obtained by measuring the particle diameter after ultrasonic treatment of the sample. By performing ultrasonic treatment, the aggregation of multiple particles is dissolved, allowing for more accurate measurement of the particle diameter of particles contained in the food composition than without ultrasonic treatment.

[0075] Particle size is measured using a laser diffraction particle size distribution analyzer. For example, the Microtrac MT3300 EXII system from Microtrac-Bell Corporation can be used. Distilled water is used as the solvent during measurement, and DMS2 (Data Management System version 2, Microtrac-Bell Corporation) can be used as the measurement application software. If distilled water is not used as the measurement solvent, the properties of the particles in the seasoning will change, making it impossible to use it appropriately as an indicator of the present invention; therefore, distilled water must always be used as the solvent for measurement.

[0076] For measurement, after performing cleaning by pressing the cleaning button in the measurement application software, zeroing is performed by pressing the Setzoro button in the same software, and the sample can be directly loaded until it falls within the appropriate concentration range. After the concentration range is reached, for samples that do not undergo sonication, the measurement value is taken from the laser diffraction result after a measurement time of 10 seconds at a flow rate of 50%. For samples that undergo sonication, sonication is performed at 40kHz, 30W, for 180 seconds by pressing the sonication button in the same software, followed by three degassing treatments, and then the measurement value is taken from the laser diffraction result after a measurement time of 10 seconds at a flow rate of 50%. The measurement conditions can be as follows: distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.000 μm, lower measurement limit (μm) = 0.021 μm.

[0077] When measuring the particle size distribution for each channel (CH) in this invention, measurements are performed on a volume basis, and the particle sizes for each measurement channel listed in Table 1 can be used as standards. The particle size specified for each channel is also referred to as the "particle size of channel XX". The frequency of particles that are less than or equal to the particle size specified for each channel and are larger than the particle size specified for the channel with the next larger number (or the lower limit particle size for the largest channel in the measurement range) is measured for each channel, and the particle frequency % for each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (also referred to as the "particle frequency % of channel XX"). For example, the particle frequency % for channel 1 represents the frequency % of particles that are 2000.000 μm or less and larger than 1826.000 μm.

[0078] [Table 1]

[0079] (Decrease in number-average particle size before and after ultrasonic treatment) According to one aspect of the present invention, the number-average particle diameter of the food composition of the present invention may be smaller when measured after ultrasonic treatment using a laser diffraction particle size distribution analyzer than when measured without ultrasonic treatment. Specifically, the ratio of the number-average particle diameter after ultrasonic treatment to the number-average particle diameter without ultrasonic treatment (hereinafter also referred to as the "rate of decrease in number-average particle diameter before and after ultrasonic treatment") is preferably 60% or less, may be 55% or less, 50% or less, 45% or less, or 20% or less. If this ratio is 60% or less, the flavor release of the food composition will be good. Furthermore, the lower limit is not particularly limited, but for example it can be 3% or more, 5% or more, or 10% or more.

[0080] Although the detailed mechanism is unknown, it is presumed that when the food composition is ingested, the aggregated particles dissolve in the oral cavity, suppressing pain while releasing a pleasant flavor. A 60% reduction in the number-average particle diameter before and after ultrasonic treatment refers, for example, to a case where the number-average particle diameter measured after ultrasonic treatment is 30 μm, while the number-average particle diameter measured without ultrasonic treatment is 50 μm.

[0081] Furthermore, depending on the sample, the number-average particle size obtained after ultrasonic treatment may be larger than the number-average particle size obtained without ultrasonic treatment. The detailed mechanism is unknown, but since the measurement value by a laser diffraction particle size distribution analyzer is calculated assuming that the particles in the sample are spherical, if the particles whose aggregation is dissolved by ultrasonic treatment are far from spherical in shape, the particle size value may be larger. From this viewpoint, according to one aspect of the present invention, the upper limit of the reduction rate of the number-average particle size before and after ultrasonic treatment of the food composition of the present invention can be, for example, 200% or less, 190% or less, 180% or less, 170% or less, 160% or less, 150% or less, 140% or less, 130% or less, 120% or less, or 110% or less. From the above, the range of the reduction rate of the number-average particle size before and after ultrasonic treatment of the food composition of the present invention can be, for example, 3% or more and 200% or less.

[0082] (Mode diameter of particles contained in food composition) The mode diameter of the food composition of the present invention, as measured using a laser diffraction particle size distribution analyzer, is not particularly limited, but can be, for example, 0.01 μm or more and 200.00 μm or less.

[0083] Conventionally, it has been found that in food compositions, if the mode diameter exceeds a predetermined value, the smoothness of the mouthfeel is impaired. For example, WO2018 / 174051 discloses that in micronized whey protein, when the mode diameter is 1.4 μm or more, the smooth texture when added to jelly tends to be impaired. However, in the food composition of the present invention, a smooth texture can be obtained by adjusting the specific surface area and maximum particle diameter of the particles in the food composition. Therefore, the mode diameter of the food composition of the present invention, when measured using a laser diffraction particle size distribution analyzer, may be, for example, 0.01 μm or more, 0.10 μm or more, 0.50 μm or more, or 1.40 μm or more. Furthermore, the upper limit may be 200.00 μm or less, 150.00 μm or less, 140.00 μm or less, 120.00 μm or less, 100.00 μm or less, 90.00 μm or less, 80.00 μm or less, 60.00 μm or less, 50.00 μm or less, 40.00 μm or less, 30.00 μm or less, 20.00 μm or less, 10.00 μm or less, 7.00 μm or less, 5.00 μm or less, 4.00 μm or less, 3.00 μm or less, or 3.00 μm or less. The range can also be 0.01 μm or more and 200.00 μm or less. Therefore, it is presumed that the problem related to smoothness can be solved by focusing on adjusting the specific surface area and maximum particle diameter of particles in the food composition to the above values. This is an unusual effect that cannot be predicted from conventional technological wisdom, and it represents industrially useful knowledge.

[0084] (Mode diameter) In the present invention, the mode diameter of particles contained in the food composition refers to the particle diameter of the channel with the largest particle frequency % in the particle size distribution for each channel obtained by measuring the food composition of the present invention after ultrasonic treatment using the laser diffraction particle size distribution analyzer described above. If there are multiple channels with exactly the same particle frequency %, the particle diameter of the channel with the largest particle diameter among them is adopted.

[0085] (Particle component) The particles contained in the food composition of the present invention include particles derived from crushed vegetables, fruits, fungi, or bacteria, particles derived from water-insoluble dietary fiber and other insoluble solids, and emulsified particles. In particular, the particles contained in the food composition of the present invention are preferably contained as oil-in-water particles (such as oil droplets and emulsified particles), and among these, particles derived from citrus juice and / or emulsified particles are preferred. Particles derived from citrus juice refer to particles derived from the peel of citrus fruits or essential oil components in the peel, or particles that are produced when these form a complex. In this specification, emulsified particles refer to oil-in-water emulsion particles.

[0086] To include particles derived from citrus juice or oil-in-water emulsion particles in a food composition, this can be achieved by adjusting the wet-mass water content of the food composition and adding natural flavors, synthetic flavors, oily flavors, powdered flavors, edible oils and fats, emulsifiers (which may be added as emulsified flavors), and suspended citrus juice. Furthermore, the particle size of the particles contained in the food composition can be adjusted by appropriately adjusting the crushing conditions of the fruit when preparing the citrus juice, the type of emulsifier, and the amount of each added.

[0087] The particle content in the food composition of the present invention is not particularly limited, but for example, if the food composition of the present invention contains oil-in-water particles (such as oil droplets or emulsion particles), an appropriate content can be achieved by adjusting the content of aqueous and oily components in the food composition. Therefore, the particle content can be appropriately adjusted by adopting the water content and lipid content provisions described later, and preferred embodiments of both may be combined. Furthermore, by satisfying the provisions regarding particle size, the food composition of the present invention can solve the above-mentioned problems and can be actively adopted as a preferred embodiment. In addition, in the present invention, the exemplary embodiments (for example, preferred embodiments) of the configuration of the food composition of the present invention can be arbitrarily selected and combined.

[0088] More specifically, the amount / content of the emulsifier in the food composition of the present invention is such that, in 100% by mass of the food composition of the present invention, its upper limit is, for example, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, or 1.0% by mass or less, and its lower limit is, for example, 0.0% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more, and its range is, for example, 0.0% by mass or more and 10.0% by mass or less. In one embodiment of the present invention, the amount / content of the emulsifier is preferably 0.0% to 5.0% by mass, more preferably 0.0% to 3.0% by mass, even more preferably 0.0% to 2.0% by mass, and even more preferably 0.0% to 1.0% by mass, based on 100% by mass of the food composition of the present invention.

[0089] More specifically, the amount / content of flavoring in the food composition of the present invention is such that, in 100% by mass of the food composition of the present invention, the upper limit is, for example, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, or 1.0% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, 0.05% by mass or less, or 0.03% by mass or less, and the lower limit is, for example, 0.0% by mass or more, 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more, and the range is, for example, 0.0% by mass or more and 10.0% by mass or less. In one embodiment of the present invention, the amount / content of the flavoring is preferably 0.0% to 5.0% by mass, more preferably 0.0% to 3.0% by mass, even more preferably 0.0% to 2.0% by mass, and even more preferably 0.0% to 1.0% by mass, per 100% by mass of the food composition of the present invention. A desirable effect of the food composition of the present invention is that it tends to enhance the flavoring effect of the flavoring. Although the principle is unknown, it is presumed that the food composition of the present invention allows for a stronger perception of flavors that escape through the nose, as some of the receptors in the mouth are blocked by the particles, resulting in a more vibrant flavor.

[0090] (Particulate components derived from citrus juice) Particles derived from citrus juice are preferred from the viewpoint of providing a rich citrus flavor while suppressing pain felt in the mouth. Examples of particles derived from citrus juice in the food composition of the present invention include particles derived from at least one citrus juice selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu. The citrus juice used as a particle component described herein may also be the same as the citrus juice used as an acid component described above.

[0091] (Particulate components derived from emulsified particles) Particles derived from emulsified particles are preferred in food compositions from the viewpoint of stability and can be prepared, for example, by blending natural flavors, synthetic flavors, oily flavors, powdered flavors, edible oils and fats, emulsifiers, etc., into the food composition. Examples of natural flavors include essential oils derived from the fruit juices mentioned above. Furthermore, the above-mentioned natural flavors, synthetic flavors, oily flavors, or powdered flavors can appeal to the flavor of the fruit juices mentioned above (specifically, lemon flavor, Hyuganatsu flavor, yogurt flavor, peach flavor, lychee flavor, yuzu flavor, calamansi flavor, grapefruit flavor, Satsuma mandarin flavor, or pineapple flavor, etc.). In addition, edible oils and fats include, for example, sesame oil, olive oil, avocado oil, rapeseed oil, perilla oil, camellia oil, rice oil, peanut oil, palm oil, coconut oil, corn oil, rapeseed oil, egg yolk oil, soybean oil, lard, chicken fat, beef fat, fish oil (liver oil, herring oil, sardine oil, mackerel oil, salmon oil, etc.), butter, high-oleic rapeseed oil, palm stearin, palm olein, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, sunflower oil, high-oleic sunflower oil, safflower oil, and flaxseed oil. It may be a naturally derived oil or fat such as kernel oil, grapeseed oil, almond oil, salad oil, canola oil, milk fat, ghee, cocoa butter, acai oil, amaranth oil, apple seed oil, mustard oil, nutmeg butter, okra seed oil, papaya seed oil, apricot kernel oil, pecu oil, perilla oil, prune kernel oil, quinoa oil, rum tail oil, rice bran oil, thistle oil, tomato seed oil, wheat germ oil, etc., and may be refined from these, or chemically synthesized. Furthermore, examples of emulsifiers include monoglycerides acetate, monoglycerides lactate, monoglycerides citrate, monoglycerides diacetyl tartrate, monoglycerides succinate, polyglycerin fatty acid esters, polyglycerin condensed linosylates, quillaja extract, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soy lecithin, egg yolk lecithin, soy saponins, tea seed saponins, and sodium caseinate. In addition, if the food composition of the present invention contains an emulsifier, the emulsifier may be an emulsifying flavoring containing the above-mentioned components.

[0092] Furthermore, the particles contained in the food composition of the present invention may also contain lipid-soluble components. Examples of lipid-soluble components include carotenoids, steroids, vitamin A, vitamin D, vitamin E, vitamin K, EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid), DHA (docosahexaenoic acid), α-linolenic acid, linoleic acid, arachidonic acid, oleic acid, lauric acid, myristic acid, palmitic acid, stearic acid, limonene, α-terpinene, β-terpinene, γ-terpinene, δ-terpinene, p-cymene, murolol, and cadare. Examples include tetrahydroxybacteriohopane (C35-pentacyclic terpene alcohol), hopan-22-ol, hop-22(29)-ene, ornityl taurine phospholipid 3-(palmitoyl)-hydroxypalmitoyl-ornityl-taurine, ornithine phospholipid 3-(palmitoyl)-hydroxypalmitoyl-ornithine, lysoornithine phospholipid 3-hydroxypalmitoyl-ornithine, cis-vaccenic acid, lecithin, ceramide, etc.

[0093] Furthermore, if the food composition of the present invention contains ceramide, it is preferable that the ceramide is acetic acid bacteria-type ceramide. Acetic acid bacteria ceramide is a natural ceramide produced by acetic acid bacteria and is a type of human-type ceramide. Acetic acid bacteria ceramide has a structure in which sphinganine, a precursor of sphingosine, the sphingoid base portion of human-type ceramide, and a fatty acid are linked by an amide bond. Examples of acetic acid bacteria ceramide include N-acyl sphinganine (more specifically, N-2'-hydroxypalmitoyl sphinganine, N-palmitoyl sphinganine, O-1-glucuronyl-N-2'-hydroxypalmitoyl sphinganine, N-cis-baxenoyl sphinganine, O-1-glucuronyl-N-palmitoyl sphinganine, etc.).

[0094] (Ingredients derived from citrus juice) The food composition of the present invention may contain components derived from citrus juice, from the viewpoint of providing a rich citrus flavor while suppressing pain felt in the mouth. Examples of components derived from citrus juice include limonene, γ-terpinene, β-cymene, citral, linalool, etc. The food composition of the present invention may contain the above citrus juice-derived components in amounts of, for example, 0.1 ppm or more, 0.5 ppm or more, 1.0 ppm or more, 10.0 ppm or more, 50.0 ppm or more, or 100.0 ppm or more, or 1000 ppm or more, or 1000 ppm or less, 700 ppm or less, 500 ppm or less, or 300 ppm or less. These components can be blended from the above-mentioned citrus juice or flavorings. It is particularly preferable that the above components be present in the particles contained in the food composition of the present invention, from the viewpoint of enabling good flavor release.

[0095] Furthermore, the food composition of the present invention does not preclude the presence of relatively large particles, as long as it satisfies the aforementioned requirements regarding particle size, such as the number-average particle size. Therefore, embodiments containing particles larger than the upper limit of particle size in the above measurement method are also included in the present invention. In other words, for example, a food composition of the present invention that is a liquid food composition in which relatively large particles exist as a precipitate may also fall under the category of the food composition of the present invention.

[0096] (Density of food composition) The density of the food composition of the present invention is 1.20 g / cm³ under temperature conditions of 4 ± 1°C. 3 The following is the result: 1.12 g / cm³ 3 The following is preferable: 1.09 g / cm³ 3 The following is more preferable: 1.05 g / cm³ 3 The following is even more preferable: Density of 1.20 g / cm³ 3 If the density exceeds this value, the acidity of the food composition cannot be made more refreshing, and the particles in the food composition cannot be uniformly dispersed, making it impossible to effectively suppress the pain felt in the mouth. Furthermore, according to one aspect of the present invention, the density of the food composition of the present invention is 1.15 g / cm³. 3It may also be less than 1.13 g / cm³. 3 It may also be less than 1.10 g / cm³. 3 It may also be less than 1.08 g / cm³. 3 It may also be less than 1.06 g / cm³. 3 It may also be less than 1.04 g / cm³. 3 It may also be less than 1.03 g / cm³. 3 It may also be less than 1.01 g / cm³. 3 It may also be less than the following. Furthermore, the lower limit could be, for example, 0.95 g / cm³. 3 More than 0.96g / cm 3 More than 0.97g / cm 3 More than 0.98g / cm 3 More than 0.99g / cm 3 Above, or 1.00 g / cm³ 3 It may be greater than or equal to 0.95 g / cm³. 3 More than 1.20g / cm 3 The following is preferable:

[0097] Here, the density of a food composition refers to the value obtained by dividing the mass of the food composition at 4±1°C and atmospheric pressure by its apparent volume. That is, for example, if the apparent volume of a food composition at 4°C and atmospheric pressure is 1 cm³ 3 If the mass of the food composition per unit is 1.10 g, then the density of the food composition is 1.10 g / cm³. 3 This is how it is calculated. Also, if the food composition is in liquid form, the volume of the food composition at 4°C and atmospheric pressure can be used as the apparent volume. In other words, if the food composition is in liquid form and the mass of the food composition per 1 ml of volume at 4°C and atmospheric pressure is 1.10 g, then the density of the food composition is 1.10 g / cm³. 3 It can be calculated as follows.

[0098] Note that the density value of the food composition is "specific gravity (the density of water at 4°C under atmospheric pressure is 0.999972 g / cm³)". 3Since this value is approximately equal to the ratio of the density of a certain substance to a given volume, according to one aspect of the present invention, the numerical value for defining the density of a food composition may be defined by the specific gravity, which is a unitless number. Furthermore, according to one aspect of the present invention, the numerical value for defining the density of a food composition may be defined by the "bulk density" or "apparent bulk density" calculated from the bulk specific gravity, which is obtained by dividing the weight of the composition by the apparent bulk volume of the composition (the sum of "the volume of the composition itself," "the volume of pores on the surface of the composition that communicate with the outside," "the volume of internal voids," and "the voids formed between the composition and the smallest volume of imaginary rectangular parallelepiped inscribed within it outside the composition").

[0099] The density of the food composition of the present invention can be adjusted by blending the sugars described later, the sodium salts of the organic acids mentioned above, the edible oils and fats mentioned above, the fat-soluble components mentioned above, or soluble inorganic salts such as sodium chloride. It can also be adjusted by appropriately blending flavorings containing these components.

[0100] (Sugars) The food composition of the present invention preferably contains sugars. By including sugars, it is possible to obtain the effect of imparting a refreshing sourness to the food composition. In this specification, sugars refer to monosaccharides or disaccharides that are not sugar alcohols. For example, they may be derived from sucrose, fructose, brown sugar, honey, maple syrup, fruit juice, or starch syrup, and it is more preferable that the majority of the sugars are derived from sucrose, fructose, brown sugar, honey, maple syrup, fruit juice, or starch syrup.

[0101] (Sugar content) The upper limit of the sugar content in the food composition of the present invention is preferably less than 15.0% by mass, more preferably less than 5.0% by mass, and even more preferably less than 2.5% by mass, per 100% by mass of the food composition. In particular, if the sugar content is less than 15.0% by mass, a refreshing sour flavor can be enjoyed, and the amount of sugar ingested into the body can be further reduced. The lower limit of the sugar content is usually 0% by mass or more, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.4% by mass or more, per 100% by mass of the food composition. If the sugar content is 0.1% by mass or more, a moderate sweetness can be provided. Furthermore, the range is preferably 0% by mass or more and less than 15.0% by mass.

[0102] The sugar content in the food composition of the present invention is measured by high-performance liquid chromatography as described in Appendix 9 of the Food Labeling Standards, No. 10 of Cabinet Office Ordinance No. 2015 (effective April 1, 2013).

[0103] (sugar content) The sugar content of the food composition of the present invention is preferably 20.0 or less, more preferably 10.0 or less, and even more preferably 5.0 or less. Furthermore, if the food composition of the present invention is a beverage, it is particularly preferably 2.5 or less. If the sugar content is below this upper limit, the food composition will have a refreshing sour flavor, and the amount of sugar ingested into the body will be reduced. Note that sugar content refers to the Brix value and can be measured with a refractometer according to the conventional method. Furthermore, according to one aspect of the present invention, the upper limit of the sugar content of the food composition may be, for example, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less. Furthermore, the lower limit may be 0.5 or more, or 1.0 or more. Furthermore, the range may be 0.5 or more and 20.0 or less.

[0104] (sugar acid ratio) The sugar-acid ratio of the food composition of the present invention is preferably 15.0 or less, more preferably 10.0 or less, and even more preferably 8.5 or less. When the sugar-acid ratio is 15.0 or less, the food composition can be perceived as having a refreshing sour flavor, and the amount of sugar ingested into the body can be suppressed. Furthermore, when the sugar-acid ratio is 8.5 or less, the suitability as a beverage or a composition for preparing beverages is particularly improved. The sugar-acid ratio is the value obtained by dividing the sugar content (Brix value) mentioned above by the acetic acid equivalent acidity value (mass%). For example, if the sugar content of the food composition is 10.0 and the acetic acid equivalent acidity is 2.0 mass%, the sugar-acid ratio is calculated to be 5.0. Furthermore, according to one aspect of the present invention, the upper limit of the sugar-acid ratio of the food composition of the present invention may be, for example, 14.0 or less, 12.0 or less, 11.0 or less, 9.0 or less, 8.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less, and the lower limit may be, for example, 1.0 or more. The range may be 1.0 or more and 15.0 or less.

[0105] (Lipids) The lipid content in the food composition of the present invention can be, for example, 20.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, or 12.0% by mass or less per 100% by mass of the food composition, more preferably 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less, more preferably 3.0% by mass or less, 2.7% by mass or less, 2.5% by mass or less, 2.3% by mass or less, or 2.0% by mass or less, and particularly preferably 1.5% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.8% by mass or less, or 0.6% by mass or less, and may even be substantially lipid-free. If the lipid content is 10% by mass or less, the aftertaste after consumption will be refreshing, and as a result, a refreshing sourness can be felt. Here, "substantially lipid-free" means that the lipid content is less than 0.5% by mass. The lipid content of the food composition of the present invention is measured by Soxhlet extraction, for example, in accordance with the measurement method for "lipids" in the 2015 edition (7th revised edition) of the Standard Tables of Food Composition in Japan. Furthermore, according to one aspect of the present invention, the lower limit of the lipid content of the food composition of the present invention may be, for example, 0% by mass or more, 0.000000001% by mass or more, 0.00000001% by mass or more, 0.0000001% by mass or more, 0.000001% by mass or more, 0.00001% by mass or more, 0.0001% by mass or more, 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.10% by mass or more, 0.15% by mass or more, 0.20% by mass or more, or 0.25% by mass or more. Furthermore, it is preferable that the range is 0% by mass or more and 10.0% by mass or less.

[0106] (Other ingredients) The food composition of the present invention may also contain, as other components, extracts of plants selected from vegetables, grains, algae, mushrooms, herbs, or spices. These examples include, for instance, barley, wheat, rye, adlay, oats, rice, corn, sorghum, millet, barnyard millet, foxtail millet, sesame, safflower, angelica tree, dried tangerine peel, aloe, gymnema, Eucommia ulmoides, Houttuynia cordata, chicory, evening primrose, loquat leaves, amaranth, quinoa, sorghum, mozuku seaweed, lotus, perilla, pine, plantain, rosemary, rooibos, mulberry leaves, cassia seeds, soybeans, shiitake mushrooms, shimeji mushrooms, maitake mushrooms, enoki mushrooms, wakame seaweed, kelp, reishi mushrooms, bamboo grass, persimmon leaves, coffee, tea, watercress, coriander, perilla, celery, tarragon, chives, chervil, sage, thyme, bay leaf, hops, chives, parsley. Examples of herbs and spices include mustard greens, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili peppers, horseradish, mustard, poppy seeds, yuzu leaves, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, kasho pepper, long pepper, juniper berries, and olives. Furthermore, a desirable effect of the food composition of the present invention is that, by containing extracts of plants selected from vegetables, grains, algae, mushrooms, herbs, or spices, it may be possible to suppress throat irritation caused by organic acids (especially acetic acid).

[0107] Furthermore, plant extracts selected from vegetables, grains, algae, mushrooms, herbs, or spices can be prepared by known methods. For example, they may be extracts obtained by adding an aqueous solvent to the plants exemplified above and extracting plant-derived components. The plants may have undergone fermentation or roasting before extraction, and the composition may also contain tea. When the food composition of the present invention contains plant extracts selected from vegetables, grains, algae, mushrooms, herbs, or spices, the lower limit of the plant extract content is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. The upper limit is preferably 90.0% by mass or less, more preferably 70.0% by mass or less, and even more preferably 30.0% by mass or less. The range can be 0.1% by mass or more and 90.0% by mass or less. When the composition contains extracts from two or more plants, the total content of each plant extract is considered the total plant extract content. Furthermore, in one embodiment of the present invention, the content of each of the above-mentioned plant extracts may satisfy the above-mentioned numerical values.

[0108] Furthermore, the food composition of the present invention may contain milk-derived ingredients. Since the food composition of the present invention can reduce pain felt in the mouth, it is compatible with the creamy flavor of milk-derived ingredients. Examples of milk-derived ingredients include 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, prepared milk powder, whey powder, and buttermilk powder. When the food composition of the present invention contains milk-derived ingredients, the lower limit of the milk-derived ingredient content is preferably, for example, 0.1% by mass or more. The upper limit is preferably 90.0% by mass or less, more preferably 50.0% by mass or less, and even more preferably 5.0% by mass or less. When the food composition of the present invention contains milk-derived ingredients, the range of the milk-derived ingredient content can be, for example, 0.1% by mass or more and 90.0% by mass or less. If two or more types of milk-derived ingredients are included, the total content of each milk-derived ingredient shall be considered as the milk-derived ingredient content. Furthermore, in one embodiment of the present invention, the content of the above-mentioned milk-derived ingredients may satisfy the above-mentioned numerical values.

[0109] The food composition of the present invention may contain soy sauce, miso, and food additives such as minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts). When the food composition of the present invention contains soy sauce, the soy sauce content is preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 8% by mass or more, from the viewpoint of providing the umami of soy sauce while balancing the acidity and umami. The upper limit is preferably 70% by mass or less, more preferably 50% by mass or less, and even more preferably 30% by mass or less. Furthermore, when the food composition of the present invention contains soy sauce, the range of soy sauce content is preferably, for example, 3% by mass or more and 70% by mass or less.

[0110] The food composition of the present invention may contain a fish extract. The fish extract refers to a substance obtained by extracting a fish-based food ingredient with water or an organic solvent, or a concentrated version of such extract, and may be in liquid or solid form. This enhances the rich umami flavor of the food composition. The lower limit of the fish extract content in the food composition of the present invention can be, for example, 0.10% by mass or more, 0.30% by mass or more, or 0.50% by mass or more. The upper limit can be, for example, 5.00% by mass or less, 4.00% by mass or less, 3.00% by mass or less, 2.50% by mass or less, or 2.00% by mass or less. Furthermore, the range can be, for example, 0.10% by mass or more and 5.00% by mass or less.

[0111] When the food composition of the present invention contains fish extracts, examples of fish include mackerel, skipjack tuna (especially frigate mackerel), flying fish, sea bream, flounder, sole, ray, saury, tuna, swordfish, cod, anglerfish, rockfish, sweetfish, trout, salmon, herring, yellowtail, sardine, mullet, Spanish mackerel, filefish, and smelt. Among these, it is preferable to contain extracts of at least one selected from mackerel, skipjack tuna (especially frigate mackerel), flying fish, and sea bream, and particularly preferably two or more. When the food composition of the present invention contains extracts derived from multiple types of fish, the content of the fish extracts mentioned above refers to the total content of the extracts from each type of fish.

[0112] Furthermore, the food composition of the present invention may contain shellfish extract. The shellfish extract refers to a substance obtained by extracting a food ingredient made from shellfish with water or an organic solvent, or a concentrated version of such extract, and may be in liquid or solid form. This enhances the refreshing umami flavor of the food composition. The lower limit of the shellfish extract content in the food composition of the present invention can be, for example, 0.10% by mass or more, 0.30% by mass or more, or 0.50% by mass or more. The upper limit can be, for example, 5.00% by mass or less, 4.00% by mass or less, 3.00% by mass or less, 2.50% by mass or less, or 2.00% by mass or less. Furthermore, the range can be, for example, 0.10% by mass or more and 5.00% by mass or less.

[0113] When the food composition of the present invention contains shellfish extracts, examples of shellfish include scallops, ark clams, geoduck clams, pen shells, turban shells, oysters, surf clams, Manila clams, hard clams, and freshwater clams. Preferably, it may contain at least one selected from scallops, oysters, Manila clams, hard clams, or freshwater clams, and particularly preferably it may contain scallop extract. When the food composition of the present invention contains extracts derived from multiple types of shellfish, the content of the shellfish extracts mentioned above refers to the total content of the extracts from each type of shellfish.

[0114] The food composition of the present invention may contain an extract of livestock meat. The extract of livestock meat refers to a substance obtained by extracting a food ingredient made from livestock meat with water or an organic solvent, or a concentrated version of such extract, and may be in liquid or solid form. This enhances the body and umami flavor of the food composition. The lower limit of the content of the extract of livestock meat in the food composition of the present invention can be, for example, 0.10% by mass or more, 0.30% by mass or more, or 0.50% by mass or more. The upper limit can be, for example, 5.00% by mass or less, 4.00% by mass or less, 3.00% by mass or less, 2.50% by mass or less, or 2.00% by mass or less. Furthermore, the range can be, for example, 0.10% by mass or more and 5.00% by mass or less.

[0115] When the food composition of the present invention contains extracts of meat, examples of meat include beef, pork, chicken, lamb, goat, horse, turkey, duck, pheasant, rabbit, beef bones, pork bones, chicken bones, lamb bones, goat bones, horse bones, turkey bones, duck bones, pheasant bones, and rabbit bones. Among these, it is preferable to include at least one selected from beef, pork, chicken, beef bones, pork bones, and chicken bones, and particularly preferably an extract of chicken. When the food composition of the present invention contains extracts derived from multiple types of meat, the content of the above-mentioned meat extracts refers to the total content of the extracts from each type of meat.

[0116] The food composition of the present invention may contain high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. In particular, the food composition of the present invention preferably contains stevia extract and / or sucralose. If the food composition of the present invention contains sucralose, its content is preferably, for example, 0.01% by mass or more and 0.07% by mass or less. If the food composition of the present invention contains stevia extract, its content is preferably, for example, 0.01% by mass or more and 0.10% by mass or less.

[0117] The food composition of the present invention may contain low molecular weight water-soluble dietary fiber. Low molecular weight water-soluble dietary fiber refers to dietary fiber that has a low molecular weight, measured according to the AOAC.2011.25 method, in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)". When the food composition of the present invention contains low molecular weight water-soluble dietary fiber, it is preferable that the low molecular weight dietary fiber contains one or more selected from the group consisting of, for example, low molecular weight inulin, low molecular weight isomaltoligosaccharide, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin.

[0118] If the food composition of the present invention contains low molecular weight water-soluble dietary fiber, the content of the low molecular weight water-soluble dietary fiber may be in the range of 0.60% by mass or more and 30.00% by mass or less. Specifically, the lower limit is, for example, 0.60% by mass or more, but the lower limit is 0.70% by mass or more, 0.80% by mass or more, 0.90% by mass or more, 1.00% by mass or more, 1.10% by mass or more, 1.20% by mass or more, 1.30% by mass or more, 1.40% by mass or more, 1.50% by mass or more, 1.60% by mass or more, 1.70% by mass or more, 1.80% by mass or more, 1.90% by mass or more, 2.00% by mass or more, 2 .10% by mass or more, 2.20% by mass or more, 2.30% by mass or more, 2.40% by mass or more, 2.50% by mass or more, 2.60% by mass or more, 2.70% by mass or more, 2.80% by mass or more, 2.90 quality % or more, 3.00% by mass or more, 3.10% by mass or more, 3.20% by mass or more, 3.30% by mass or more, 3.40% by mass or more, 3.50% by mass or more, 3.60% by mass or more, 3.70% by mass or more, 3.80 mass% or more, 3.90 mass% or more, 4.00 mass% or more, 4.10 mass% or more, 4.20 mass% or more, 4.30 mass% or more, 4.40 mass% or more, 4.50 mass% or more, 4.60 Mass% or more, 4.70 mass% or more, 4.80 mass% or more, 4.90 mass% or more, 5.00 mass% or more, 5.10 mass% or more, 5.20 mass% or more, 5.30 mass% or more, 5.40 mass% or more , 5.50 mass% or more, 5.60 mass% or more, 5.70 mass% or more, 5.80 mass% or more, 5.90 mass% or more, 6.00 mass% or more, 6.10 mass% or more, 6.20 mass% or more, 6.3 It is preferably 0% by mass or more, 6.40% by mass or more, 6.50% by mass or more, 6.60% by mass or more, 6.70% by mass or more, 6.80% by mass or more, 6.90% by mass or more, or 7.00% by mass or more.On the other hand, the upper limit is not particularly limited, but may be 30.00% by mass or less, 29.00% by mass or less, 28.00% by mass or less, 27.00% by mass or less, 26.00% by mass or less, 25 .00 mass% or less, 24.00 mass% or less, 23.00 mass% or less, 22.00 mass% or less, 21.00 mass% or less, 20.00 mass% or less, 19.00 mass% or less, 1 8.00 mass% or less, 17.00 mass% or less, 16.00 mass% or less, 15.00 mass% or less, 14.00 mass% or less, 13.00 mass% or less, 12.00 mass% or less , 11.50% by mass or less, 11.00% by mass or less, 10.50% by mass or less, 10.00% by mass or less, 9.50% by mass or less, or 9.00% by mass or less. If a product contains two or more types of low molecular weight water-soluble dietary fiber, the total amount of each type of low molecular weight water-soluble dietary fiber shall be considered as the total amount of low molecular weight water-soluble dietary fiber.

[0119] <Insoluble dietary fiber> Furthermore, the food composition of the present invention may contain insoluble dietary fiber as measured by the AOAC.2011.25 method. The insoluble dietary fiber content in the composition of the present invention as measured by the AOAC.2011.25 method can be, for example, 20.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less per 100% by mass of the food composition, and furthermore, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 3.0% by mass or less, 2.7% by mass or less, 2.5% by mass or less, 2.3% by mass or less, 2.0% by mass or less, 1.5% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.8% by mass or less, and 0.6% by mass or less. Furthermore, the lower limit may be, for example, 0.000000001% by mass or more, 0.00000001% by mass or more, 0.0000001% by mass or more, 0.000001% by mass or more, 0.00001% by mass or more, 0.0001% by mass or more, 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.10% by mass or more, 0.15% by mass or more, 0.20% by mass or more, or 0.25% by mass or more. Also, the range may be 0% by mass or more and 10.0% by mass or less. In addition, insoluble dietary fiber may be contained as a dietary fiber localization site of edible plants, and if the food composition of the present invention is a liquid food composition, insoluble dietary fiber may be contained as a precipitate.

[0120] (moisture content) The food composition of the present invention preferably has a wet-mass water content of a predetermined value or higher. This makes it easier for the food composition to penetrate the entire oral cavity when it is put in the mouth. Therefore, the effect of suppressing pain felt in the oral cavity is greatly enhanced. The wet-mass water content of the food composition of the present invention is preferably 20.0% by mass or more, more preferably 40.0% by mass or more, even more preferably 45.0% by mass or more, and may be 50.0% by mass or more, 60.0% by mass or more, 70.0% by mass or more, 80.0% by mass or more, or 90.0% by mass or more, based on 100% by mass of the food composition. Furthermore, the upper limit is not particularly limited, but may be, for example, 99.7% by mass or less, 99.0% by mass or less, 98.0% by mass or less, 97.0% by mass or less, 96.0% by mass or less, 95.0% by mass or less, or 93.0% by mass or less. Furthermore, the range may be, for example, 20.0% by mass or more and 99.7% by mass or less. Furthermore, in embodiments of the present invention containing oil-in-water particles, from the viewpoint of preventing excessive particle stability and the influence of particles on flavor, it is particularly preferable that, for example, the wet-mass water content is 20.0% by mass or more and 99.7% by mass or less, and the lipid content is 0.000000001% by mass or more and 10.0% by mass or less (provided that the sum of the wet-mass water content and lipid content is less than 100% by mass).

[0121] (Food composition) The properties of the food composition of the present invention are preferably gel-like (jelly-like) or liquid-like (liquid food composition), more preferably liquid seasoning, beverage, or beverage preparation composition, and even more preferably beverage or beverage preparation composition. Furthermore, the food composition of the present invention is preferably a food composition filled in a container, i.e., a packaged food composition. Examples of beverages include fruit juice-containing beverages, fruit juice-flavored beverages, vegetable-containing beverages, dairy-containing beverages, energy drinks, nutritional drinks, alcohol-containing beverages such as alcoholic beverages, acetic acid-containing beverages such as vinegar beverages, coffee beverages, tea beverages, and cocoa beverages. Preferably, the food composition is a fruit beverage as defined in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), or a fruit juice-containing beverage or carbonated beverage as defined in the Japanese Agricultural Standards for Carbonated Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 1387 of May 28, 2015). Furthermore, as described above, the food composition of the present invention preferably contains particles derived from citrus juice and / or emulsified particles (oil-in-water emulsion particles). Therefore, the food composition of the present invention can be, for example, a citrus juice-containing composition, or an oil-in-water emulsion particle-containing composition.

[0122] (Composition for preparing beverages) Examples of beverage preparation compositions include concentrated beverage types. These are diluted with a suitable beverage (e.g., water or one of the beverages exemplified above) before consumption. When the food composition of the present invention is a beverage preparation composition, the dilution ratio is preferably, for example, 1.1 to 50 times, more preferably 2 to 20 times, even more preferably 3 to 12 times, and most preferably 4 to 8 times. The upper limit may also be, for example, 50 times or less, 30 times or less, 20 times or less, 16 times or less, 14 times or less, 12 times or less, 10 times or less, 8 times or less, 7 times or less, 6.5 times or less, 6 times or less, 5.5 times or less, 5 times or less, or 4.5 times or less. The lower limit may also be, for example, 1.1 times or more, 1.5 times or more, 2.0 times or more, 2.5 times or more, 3.0 times or more, 3.5 times or more, or 3.8 times or more. Furthermore, if the food composition of the present invention is a composition for preparing a beverage, it may also be a composition for preparing a fruit juice-containing beverage as described later.

[0123] (low sugar drink) The food composition of the present invention may also be a low-sugar beverage. In this specification, a low-sugar beverage means a beverage in which the content of sugars (limited to monosaccharides or disaccharides that are not sugar alcohols) has been reduced, and may, for example, be a beverage in which the sugar content per 100 ml of the food composition is less than 2.5 g or less than 0.5 g, or a beverage in which the sugar content is less than 2.5% by mass or less than 0.5% by mass.

[0124] [Method for producing food compositions] As a second embodiment of the present invention, a food composition according to the first embodiment of the present invention can be produced by carrying out the following steps (1) to (3). That is, the food composition of the present invention can be produced by combining the configuration disclosed in the first embodiment (food composition) with each of the steps (1) to (3). (1) Steps to adjust the acidity in terms of acetic acid to 0.10% by mass or more. (2) A step of adding particle components so that the number average particle diameter is 40.0 μm or less. (3) Density of 1.20 g / cm³ under temperature conditions of 4±1℃ 3 The following steps are taken to prepare the product:

[0125] (1) Acidity adjustment process based on acetic acid (1) The first step is to adjust the acidity of the food composition to 0.10% by mass or more in terms of acetic acid equivalent. For example, fruit juice or brewed vinegar containing organic acids is added to a solvent mainly composed of water so that the acidity is 0.10% by mass or more in terms of acetic acid equivalent.

[0126] (2) Particle component addition step (2) The step involves adding particulate components that block oral pain to the food composition. For example, citrus juice with a number average particle size of 40.0 μm or less is added to a solvent mainly composed of water, in such a way that it falls within a predetermined range. Alternatively, natural flavors, synthetic flavors, oily flavors, powdered flavors, and emulsified flavors may be blended so that the number average particle size of the particles contained in the food composition described above is 40.0 μm or less.

[0127] (3) Density adjustment process (3) The step ensures that the density of the food composition at a temperature of 4±1℃ is 1.20 g / cm³ so that the particles in the food composition are evenly dispersed. 3 The process involves preparing the product as follows: For example, sugars, sodium salts of organic acids, edible oils and fats, fat-soluble components, soluble inorganic salts, and fragrances containing these are added to a solvent mainly composed of water, and the product is prepared to have a density within a predetermined range.

[0128] (4) Container filling process Furthermore, the following step (4) may be added after steps (1) to (3) above. (4) A step of filling a container with the food composition obtained by (1) to (3).

[0129] (4) It is preferable to package the food composition in containers by going through the (4) step, and it may be filled into containers such as paper cartons, PET bottles, spout pouches, or glass bottles. The food composition of the present invention may be given a good appearance by the presence of particles, and containers in which the liquid portion can be visually inspected include PET bottles.

[0130] (5) Sterilization process Furthermore, step (5) may be added after steps (1) to (3) above. (5) A step of sterilizing the food composition obtained by (1) to (3).

[0131] Sterilization may also be carried out by heating and / or pressurizing. For example, in the case of heat sterilization, sterilization can be carried out by maintaining a temperature of 60°C to 120°C, 65°C to 100°C, or 70°C to 95°C for 10 seconds to 120 seconds, 15 seconds to 100 seconds, or 20 seconds to 90 seconds.

[0132] The order in which steps (1) to (3) are performed is not particularly restricted and can be rearranged at will. Each step may be performed simultaneously or in numerical order. Steps (4) and (5) are performed after all steps (1) to (3) are completed, but there is no restriction on the order in which steps (4) and (5) are performed. They may be rearranged at will or in numerical order.

[0133] [Method for masking oral irritation from highly acidic food compositions] A third aspect of the present invention involves adding particles with a number-average particle size of 40.0 μm or less to a high-acidity food composition, and obtaining a density of 1.20 g / cm³ at a temperature of 4 ± 1°C. 3 The following adjustments can mask oral irritation caused by a high-acidity food composition. As described above, the particles contained in the food composition can efficiently cover the acidity receptors in the oral cavity and on the tongue, so that the acidity components do not come into contact with the acidity receptors, thereby alleviating pain and making it a useful method for masking oral irritation. In the third aspect of the present invention, the high-acidity food composition is not particularly limited as long as it is sufficient to cause the problems disclosed in the present invention caused by acidity to be felt, but for example, it refers to a food composition with an acetic acid equivalent acidity of 0.10% by mass or more, and in particular, an acetic acid equivalent acidity of 0.20% by mass or more. Furthermore, the high-acidity food composition used in the third aspect of the present invention can be the food composition of the first embodiment of the present invention. Therefore, the aspects disclosed in the first embodiment can be arbitrarily adopted.

[0134] [Method for suppressing acidity in high-acidity food compositions without using sugars, and / or a method for imparting a refreshing acidity] A fourth aspect of the present invention involves adding particles with a number-average particle size of 40.0 μm or less to a high-acidity food composition, and achieving a density of 1.20 g / cm³ at a temperature of 4 ± 1°C. 3The following adjustments provide a method for suppressing the acidity of a high-acidity food composition and / or imparting a refreshing acidity to a food composition without relying on sugars. As described above, the particles contained in the food composition can efficiently cover the acidity receptors in the oral cavity and on the tongue, so that the acidity components do not come into contact with the acidity receptors, thus alleviating pain and consequently suppressing the acidity of the food composition. Furthermore, since the acidity of the food composition can be suppressed without relying on sugars, a refreshing acidity can be imparted to the food composition. In addition, the high-acidity food composition used in the fourth aspect of the invention is synonymous with the high-acidity food composition used in the third aspect of the invention and can be the food composition of the first embodiment of the invention. Therefore, any aspect disclosed in the first embodiment can be adopted.

[0135] [Method for reducing sugar content in high-acidity food compositions] A fifth aspect of the present invention involves adding particles with a number-average particle size of 40.0 μm or less to a high-acidity food composition, and obtaining a density of 1.20 g / cm³ at a temperature of 4 ± 1°C. 3 The following is a method for reducing the sugar content in a high-acidity food composition by making the following adjustments. As described above, the particles contained in the food composition can efficiently cover the acidity receptors in the oral cavity and on the tongue, so that the acidity components do not come into contact with the acidity receptors and pain can be alleviated. Therefore, it is not necessary to use sugars in the food composition, and it is possible to minimize the addition of sugars. Furthermore, the high-acidity food composition used in the fifth aspect of the invention is synonymous with the high-acidity food composition used in the third aspect of the invention and can be the food composition of the first embodiment of the invention. Accordingly, the aspects disclosed in the first embodiment can be adopted at will. [Examples]

[0136] Next, the present invention will be described in detail with reference to examples, but the present invention is not limited in any way by these examples.

[0137] (Preparation of Examples 1-20 and Comparative Example 1) Food compositions were prepared to have the compositions shown in Tables 2-4. For example, in Example 1, 6.00% by mass of apple cider vinegar (acetic acid content 5% by mass) was added as the acetic acid component, 28.00% by mass of lemon juice as the citrus fruit juice component, 0.04% by mass of slalose as the other component, an appropriate amount of brewed vinegar for acidity adjustment, an appropriate amount of sugar for Brix adjustment, an appropriate amount of emulsifier for particle size adjustment, an appropriate amount of flavoring for density adjustment, and water were added to a total of 100% by mass.

[0138] For particle size adjustment, commercially available emulsifying flavorings containing sucrose fatty acid esters and / or glycerin fatty acid esters were used. For density adjustment, commercially available lemon, Hyuganatsu, yogurt, peach, lychee, yuzu, calamansi, grapefruit, Satsuma mandarin, or pineapple flavors were used. The amounts of emulsifiers and flavorings were 0.0% to 0.7% by mass per 100% by mass of the food composition. In Tables 2-4, the citrus juice content refers to the content on a straight basis, and the density value indicates the density under a temperature condition of 4±1℃. Also, since suspended juices were used for lemon and yuzu juice, they contain particles derived from citrus juice.

[0139] (Measurement of particle size) The particle size of the samples prepared as examples and comparative examples was measured using the following method: a laser diffraction particle size distribution analyzer (Microtrac MT3300 EXII system from Microtrac-Bell, Inc.) was used. Distilled water was used as the solvent during measurement, and DMS2 (Data Management System version 2, Microtrac-Bell, Inc.) was used as the measurement application software.

[0140] For the measurement, the cleaning button in the measurement application software was pressed to perform cleaning, followed by zeroing by pressing the Setzoro button in the same software. Then, the sample was directly loaded using sample loading until it reached the appropriate concentration range. After reaching the concentration range, the ultrasonic treatment button in the same software was pressed to perform ultrasonic treatment at 40kHz, 30W, for 180 seconds. After three degassing treatments, the results of laser diffraction at a flow rate of 50% for a measurement time of 10 seconds were taken as the measurement values.

[0141] The measurement conditions were as follows: distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2,000,000 μm, lower measurement limit (μm) = 0.021 μm. When measuring the particle size distribution for each channel (CH), measurements were performed on a volume basis, and the particle size for each measurement channel listed in Table 1 was used as a standard to determine the number-average particle size, maximum particle size, specific surface area, and mode diameter. For the number-average particle size, measurements were also performed without ultrasonic treatment, and the rate of decrease in the number-average particle size before and after treatment was determined.

[0142] <Sensory evaluation> The samples prepared as examples and comparative examples were subjected to sensory evaluation using the following method.

[0143] (Pain felt in the mouth, smoothness of the mouth) Ten blindfolded expert panelists had five drops of each sample placed under their tongues using a dropper. After spreading the sample throughout their oral cavity with their tongues, they were instructed to swallow it. They were then evaluated on the "pain felt in the oral cavity" and "smoothness of the mouthfeel." After swallowing the sample, they took distilled water into their mouths to completely eliminate any lingering flavors before evaluating the next sample.

[0144] (The refreshing taste of acidity) Each sample was placed in a glass containing 30 mL, and 10 expert panelists were asked to drink it and evaluate its "refreshing acidity." After drinking the sample, they rinsed their mouths with distilled water to completely eliminate any lingering flavors before evaluating the next sample.

[0145] Each sample was evaluated according to the evaluation criteria below, with scores assigned accordingly. The average score was calculated (rounded to the nearest tenth of a decimal place) and used as the evaluation result. Prior to the evaluation, Example 1 and Comparative Example 1 were evaluated by 10 expert panelists to standardize the scores, and then an objective sensory evaluation was conducted. The expert panelists were those whose ability to judge taste and aroma was guaranteed through certain tests. Furthermore, even if an item was not part of the evaluation criteria, each expert panelist's observations were recorded as opinions, and these opinions were noted in the remarks column. The certain tests regarding taste and aroma were the following identification tests. (Identification Test 1) This taste discrimination test involves preparing one aqueous solution of each of the five basic tastes (sweet: the taste of sugar, sour: the taste of tartaric acid, umami: the taste of monosodium glutamate, salty: the taste of sodium chloride, and bitter: the taste of caffeine) at concentrations close to the threshold for each component, and then adding two distilled water solutions to these solutions to create a total of seven samples. The goal is to accurately identify the sample representing each taste. (Identification Test 2) This concentration difference discrimination test accurately identifies the concentration differences between five different saline solutions and acetic acid solutions with slightly different concentrations.

[0146] (Criteria for evaluating pain felt in the oral cavity) 1: A strong tingling sensation on the tongue and a feeling of tightness in the cheeks are unpleasant. 2: You may feel a slight tingling sensation on your tongue and a tightening sensation in your cheeks, but it is tolerable. 3: The tingling sensation on the tongue and the feeling of tightness in the cheeks are slightly weaker, which is somewhat preferable. 4: The tingling sensation on the tongue and the feeling of tightness in the cheeks are weaker, which is preferable. 5: The tingling sensation on the tongue and the feeling of tightness in the cheeks are very weak and very pleasant.

[0147] (Evaluation criteria for smoothness of mouthfeel) 1: The mouthfeel is very poor and undesirable. 2: While the mouthfeel is slightly less smooth, it is acceptable. 3: The smoothness on the palate is slightly high, which is somewhat preferable. 4: It has a very smooth mouthfeel, which is desirable. 5: The smoothness on the palate is exceptionally high, which is very desirable.

[0148] (Evaluation criteria for overall assessment of pain felt in the oral cavity and smoothness of the mouth) The average of the evaluation results for pain felt in the oral cavity and smoothness of the mouth obtained as described above was calculated (rounded down), and evaluated on a 4-point scale according to the following criteria. ◎: 4.0 points or higher ○: 3.0 points or higher, less than 4.0 points △: 2.0 points or more, less than 3.0 points ×: Less than 2.0 points

[0149] (Evaluation criteria for the refreshingness of acidity) 1: The acidity is bland and lacks the refreshing quality of a typical acidity, making it undesirable. 2: The acidity is somewhat muted and lacks the refreshing quality of sourness, but it is acceptable. 3: The acidity is slightly refreshing, the refreshing acidity is slightly high, and it is somewhat pleasant. 4: The acidity is pleasantly refreshing, and the refreshing acidity is high, which is desirable. 5: The acidity is very refreshing, the refreshing acidity is very high, and it is very pleasant.

[0150] The evaluation results are shown in Tables 2-4.

[0151] [Table 2]

[0152] [Table 3]

[0153] [Table 4]

[0154] As a result, it was found that pain felt in the mouth could be suppressed by adjusting the acidity, density, and number-average particle size (Y) of the sample. Furthermore, it was found that both suppression of pain felt in the mouth and a smooth mouthfeel could be achieved by adjusting the acidity, density, and number-average particle size (Y), as well as the maximum particle size (X) and / or specific surface area. In Examples 19 and 20, the acidity was somewhat muted by the saltiness and umami, but both suppression of pain felt in the mouth and a smooth mouthfeel were achieved, suggesting that they are preferable as seasonings that impart saltiness and umami in addition to acidity.

[0155] On the other hand, even when the sample of Comparative Example 1 was diluted with water to an acetic acid equivalent acidity of 0.1% by mass, the number average particle size (Y), maximum particle size (X), specific surface area (CS), and number average particle size before ultrasonic treatment were approximately the same as those of Comparative Example 1, and the results of various sensory evaluations were also the same as those of Comparative Example 1. From this, it was confirmed that if the acetic acid equivalent acidity is 0.1% by mass or higher, the oral pain caused by the acid in the food composition, which is the problem addressed by the present invention, can occur.

[0156] Furthermore, for Examples 1, 2, 3, 4, 5, 9, 10, 11, 12, and 13, which received a score of 5 in all items, and for Examples 7 and 8, which were perceived as having a very strong fruit juice flavor in the sensory evaluation, the citric acid content derived from the fruit juice, the citrus juice content in the total fruit juice, the sugar content, the lipid content, and the mode diameter were checked, and the results are shown in Table 5.

[0157] [Table 5]

[0158] Table 5 suggests that a fruit juice-derived citric acid content of 0.03% by mass or more, or the use of citrus juice, results in a very strong fruit juice flavor. Furthermore, it was found that a sufficient effect could be felt even with a sugar content of less than 2.5% by mass. Additionally, it was inferred that a lipid content of less than 0.5% by mass was particularly effective. Moreover, the mode diameter could be less than 1.00 μm, between 1.00 μm and 200 μm, and surprisingly, even greater than 1.4 μm.

[0159] In addition, since no purified citric acid was added to Examples 1-3, 7-11, and 13, the citric acid content in the samples is approximately the same as that derived from fruit juice. Furthermore, since no citric acid was added to Examples 4 and 12, the acetic acid equivalent acidity and acetic acid content are considered to be approximately the same.

[0160] Furthermore, when the samples from Examples 1 to 8 were diluted with water to 1 / 10 of their original acetic acid equivalent acidity and similar sensory evaluation results were obtained. In addition, when the suitability as a beverage was evaluated by taking 50 ml of the sample in one go and swallowing it, no problems were encountered with oral pain, smoothness of mouthfeel, or refreshing acidity, and opinions were expressed that the samples were highly suitable for drinking. Similarly, when the suitability for drinking was evaluated in more detail by taking 50 ml of each sample in one go and swallowing it, opinions were expressed that the moderate acidity, well-balanced with sweetness, was refreshing, and that the samples were extremely suitable for drinking.

[0161] Therefore, it was shown that if the acetic acid equivalent acidity is 0.10% by mass or more and 1.00% by mass or less, the suitability as a beverage is extremely high, and furthermore, if the acetic acid equivalent acidity is 1.00% by mass or more and 3.00% by mass or less, it is particularly useful as a composition for preparing beverages. In addition, it was shown that as a beverage, the sugar-acid ratio may be 10.0 or less, 8.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less, and that it is particularly preferable to be in the range of 1.0 to 8.5.

[0162] Furthermore, similar results were obtained even when sucralose was replaced with 1.5 times the amount of stevia extract (commercially available stevia extract that conforms to the standards for food additives set by the Japan Food Chemical Research Promotion Foundation). Also, similar results were obtained even when samples were prepared with the same composition as in Examples 1 to 3 by using diluted acetic acid (acetic acid (manufactured by Kanto Chemical Co., Ltd., grade: special grade, purity 99.7% or higher) diluted so that the acetic acid equivalent acidity is 15.00% by mass)) or diluted citric acid instead of apple cider vinegar (acetic acid content 5% by mass), grape vinegar (acetic acid content 5% by mass), black vinegar (acetic acid content 4.5% by mass), or brewed vinegar (acetic acid content 15% by mass) to prepare a sample.

[0163] Based on the above, it has been confirmed that, according to this embodiment, the present invention can provide a food composition that suppresses pain felt in the oral cavity caused by acid in the food composition, and a method for producing the same.

Claims

1. The acidity in terms of acetic acid is 0.10% by mass or more and 20.00% by mass or less. The number-average particle size of the particles contained in the food composition is 0.1 μm or more and 40.0 μm or less. The aforementioned particles are oil-in-water emulsion particles, The wet-mass water content of the food composition is 40% by mass or more and 99.7% by mass or less. Furthermore, the density at a temperature of 4±1℃ is 1.00 g / cm³. ３ 1.20g / cm or more ３ below A food composition characterized by being...

2. The food composition according to claim 1, characterized in that it contains an organic acid in an amount of 0.10% by mass or more and 18.00% by mass or less of 100% by mass of the food composition.

3. The food composition according to claim 2, characterized in that the organic acid is at least one selected from the group consisting of acetic acid, citric acid, malic acid, lactic acid, and tartaric acid.

4. The food composition according to claim 1 or 2, characterized in that it contains 0.50% by mass or more of fruit juice in 100% by mass of the food composition.

5. The food composition according to claim 4, characterized in that the citric acid content derived from the fruit juice is 0.01% by mass or more of 100% by mass of the food composition.

6. The food composition according to claim 4, characterized in that citrus juice is contained in an amount of 50% by mass or more of 100% by mass of the fruit juice.

7. The food composition according to claim 6, characterized in that the citrus juice contains at least one citrus juice selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu.

8. The food composition according to claim 1 or 2, characterized in that the ratio (X / Y) of the maximum particle diameter of the particles contained in the food composition, where X is the number-average particle diameter, and Y is the number-average particle diameter, is 1000 or less.

9. The specific surface area of ​​the particles contained in the aforementioned food composition is 0.25 m². ２ The food composition according to claim 1 or 2, characterized in that it is 1 mL or more.

10. The food composition according to claim 1 or 2, characterized in that the rate of decrease in the number-average particle size before and after ultrasonic treatment of the food composition is 60% or less.

11. The food composition according to claim 1 or 2, characterized in that the particles contained in the food composition are particles derived from citrus juice and / or emulsified particles.

12. The food composition according to claim 11, characterized in that the particles derived from the citrus fruit juice include particles derived from at least one citrus fruit juice selected from the group consisting of lemon, yuzu, sudachi, lime, Satsuma mandarin, Kishu mandarin, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, and Hyuganatsu.

13. The food composition according to claim 1 or 2, characterized in that the sugar-acid ratio is 15.0 or less.

14. The food composition according to claim 1 or 2, characterized in that the sugar content is less than 15.0% by mass of 100% by mass of the food composition.

15. The food composition according to claim 1 or 2, characterized in that the lipid content is 0% by mass or more and 10.0% by mass or less in 100% by mass of the food composition.

16. The food composition according to claim 1 or 2, characterized in that the moisture content on a wet mass basis is 60.0% by mass or more of 100% by mass of the food composition.

17. The food composition according to claim 1 or 2, characterized in that it is a beverage or a composition for preparing a beverage.

18. The food composition according to claim 17, characterized in that the sugar content per 100 ml of the beverage is less than 2.5 g.

19. A method for producing a food composition having a wet-mass water content of 40% by mass or more and 99.7% by mass or less, comprising the following steps (1) to (3). (1) A step of adjusting the acidity in terms of acetic acid to 0.10% by mass or more and 20.00% by mass or less. (2) A step of adding particle components such that the number average particle diameter is 0.1 μm or more and 40.0 μm or less, wherein the particles are oil-in-water emulsion particles. (3) Density of 1.00 g / cm³ under temperature conditions of 4 ± 1°C ３ 1.20g / cm or more ３ The following steps are taken to prepare the product:

20. To a high-acidity food composition having an acetic acid equivalent acidity of 0.10% by mass or more and 20.00% by mass or less, particles with a number-average particle size of 0.1 μm or more and 40.0 μm or less are added, and the density at a temperature of 4 ± 1°C is 1.00 g / cm³. ３ 1.20g / cm or more ３ A method for masking oral irritation of a high-acidity food composition, characterized by adjusting the wet mass equivalent water content to 40% by mass or more and 99.7% by mass or less, wherein the particles are oil-in-water emulsion particles.

21. In a high-acidity food composition having an acetic acid equivalent acidity of 0.10% by mass or more and 20.00% by mass or less, particles having a number average particle diameter of 0.1 μm or more and 40.0 μm or less are added, and the density under temperature conditions of 4 ± 1°C is adjusted to 1.00 g / cm ３ or more and 1.20 g / cm ３ or less, and the moisture content in terms of wet mass is adjusted to 40% by mass or more and 99.7% by mass or less, characterized in that the particles are water-in-oil type emulsified particles, a method for suppressing oral irritation independent of saccharides in a high-acidity food composition.

22. To a high-acidity food composition having an acetic acid equivalent acidity of 0.10% by mass or more and 20.00% by mass or less, particles with a number-average particle size of 0.1 μm or more and 40.0 μm or less are added, and the density at a temperature of 4 ± 1°C is 1.00 g / cm³. ３ 1.20g / cm or more ３ A method for reducing the sugar content in a high-acidity food composition, characterized by adjusting the wet mass equivalent water content to 40% by mass or more and 99.7% by mass or less, wherein the particles are oil-in-water emulsion particles.

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