Methods for using vegetative cells and functional modifiers for food products

Claims

1. A method for using vegetative cells, which involves adding vegetative cells of at least one of Bacillus subtilis and Bacillus natto to a food in order to improve at least one of the functional properties of the food, namely its water retention, shear resistance, and satiety. A method for using vegetative cells, wherein the vegetative cells are only those strains lacking spore-forming ability.

2. The method for using vegetative cells according to claim 1, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

3. The method for using vegetative cells according to claim 2, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivative strains thereof.

4. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the proportion of protein derived from the vegetative cells is 1% by mass or more based on the total protein, thereby improving the water retention capacity of the food.

5. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the proportion of protein derived from the vegetative cells is 20% by mass or more based on the total protein, thereby improving the shearability of the food.

6. A method for using vegetative cells according to any one of claims 1 to 3, wherein the vegetative cells are added such that the amount of dried microbial cells per serving is 5 g or more, thereby improving the satiety of the food.

7. A functional food modifier containing vegetative cells of at least one of Bacillus subtilis and Bacillus natto, used by being added to food to improve at least one of the functional properties of the food: water retention, shear strength, and satiety. The aforementioned vegetative cells are only those strains lacking spore-forming ability, and are functional modifiers.

8. The functional food modifier according to claim 7, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

9. The functional food modifier according to claim 8, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivatives thereof.

10. A food containing vegetative cells of at least one of Bacillus subtilis and Bacillus subtilis, with improved functionality in at least one of water retention, shear resistance, and satiety. The aforementioned vegetative cells are exclusively from strains lacking spore-forming ability, and are used as food.

11. The food according to claim 10, wherein the vegetative cells are vegetative cells of Bacillus subtilis.

12. The food according to claim 11, wherein the natto bacillus is at least one selected from the group consisting of strain FMT0007 (NITE BP-03549), substantially identical strains thereof, and derivative strains thereof.

13. The food according to any one of claims 10 to 12, wherein the vegetative cells make up 1% by mass or more of the total protein, and the water retention is improved.

14. The food according to any one of claims 10 to 12, wherein the proportion of protein derived from the aforementioned vegetative cells is 20% by mass or more based on the total protein, and the shear properties are improved.

15. A food according to any one of claims 10 to 12, wherein the amount of the aforementioned vegetative cells per serving, in terms of dried bacterial cells, is 5 g or more, and which has improved satiety.

16. This is a method of using vegetative cells to improve the satiety of food by adding vegetative cells of at least one of Bacillus subtilis and Bacillus natto to the food. A method for using vegetative cells, wherein the vegetative cells are only those strains lacking spore-forming ability.