Food composition, method for producing food composition, and oral stimulation masking method for highly acidic 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

Food composition, method for producing food composition, and method for masking oral irritation caused by high-acidity food composition

[0001] The present invention relates to a high-acidity food composition and a method for producing the high-acidity food composition.

[0002] Organic acids are widely used in the food industry for their ability to impart a refreshing sour taste to foods and to adjust pH levels. In recent years, organic acids such as acetic acid, citric acid, and lactic acid have been incorporated into food compositions for the purpose of achieving health benefits, and the demand for food compositions containing organic acids is increasing.

[0003] However, when an organic acid is added to a food composition, the acidity of the food composition increases, which causes a problem of tingling sensation in the mouth when the food composition is ingested.

[0004] Conventionally, there has been active development of technologies for facilitating the intake of organic acids. For example, claim 2 of Patent Document 1 discloses a technology for incorporating rare sugars into a liquid food composition containing acetic acid. Furthermore, Patent Document 2 discloses a method for enhancing or maintaining the taste of citrus juice 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 antagonize the sourness of acetic acid with other taste components by adding a different taste to the sourness of acetic acid, and do not suppress or reduce the pain felt in the mouth caused by the acid in the food composition.

[0006] JP 2014-008036 A JP 2009-142194 A

[0007] The present invention has been made in consideration of the above circumstances, and aims to provide a food composition that suppresses pain felt in the oral cavity due to the acid in the food composition, and a method for producing the same.

[0008] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that the pain felt in the oral cavity due to the acid in a food composition can be suppressed by adjusting the particle size of the particles contained in the food composition and the density of the food composition within a predetermined range, and have thus completed the present invention.

[0009] [1] The first aspect of the present invention is that the acetic acid equivalent acidity is 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, 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, and the upper limit value is, 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, and the range is, for example, 0.10 to 20.00% by mass, 0.10% by mass or more and 8.00% by mass or less, 0.16% by mass or more and 6.00% by mass or less, 0.10% by mass or more and 1.00% by mass or less, 1.00% by mass or more and 3.00% by mass or less, or 1.00% by mass or more and 6.00% by mass or less, and the number average particle diameter of the particles contained in the food composition 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,The average particle size is 0.8 μm or less, or 0.7 μm or less, and the lower limit is, for example, more than 0, 0.1 μm or more, 0.3 μm or more, or 0.4 μm or more. The range is, for example, more than 0 μm and 40 μm or less, and the density under a temperature condition of 4±1° C. is 1.20 g / cm 3 , 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 or less, or 1.01 g / cm ３ The lower limit is, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ or more, and the range is, for example, 0.95 g / cm ３ 1.20g / cm or more ３ The food composition is characterized in that:

[0010] [2] The 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, 2.90% by mass or more, 3.00% by mass or more, or 4.00% by mass or more in 100% by mass of the food composition, and 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, 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 is, for example, contained in the range of 0.10% by mass or more and 18.00% by mass or less.

[0011] [3] The third aspect of the present invention is the food composition according to [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 the food composition according to any one of [1] to [3], wherein the fruit juice is at least 0.50% by mass, 1.00% by mass, 3.00% by mass, 4.00% by mass, 5.00% by mass, 7.00% by mass, 10.00% by mass, 15.00% by mass, 18.00% by mass, 20.00% by mass, 23.00% by mass, 25.00% by mass, 30.00% by mass, 35.00% by mass, 40.00% by mass, 50.00% by mass, 60.00% by mass, or 70.00% by mass, with 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. The range may be, 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 according to [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, based on 100% by mass of the food composition.

[0014] [6] A sixth aspect of the present invention is the food composition according to any one of [4] to [5], characterized in that the 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 fruit juice.

[0015] [7] A seventh aspect of the present invention is the food composition according to [6], characterized in that the citrus juice contains 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.

[0016] [8] An eighth aspect of the present invention is the food composition according to any one of [1] to [7], wherein the ratio (X / Y) of the maximum particle size of particles contained in the food composition, X, to the number average particle size, 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, more than 0, 0.5 or more, 1 or more, 2 or more, or 3 or more, and the range is, for example, more than 0 to 1000.

[0017] [9] The ninth aspect of the present invention is the 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 m ２ / mL or more, 0.30m ２ / mL or more, or 0.40m ２ / mL or more, and the upper limit is, for example, 30.00 m 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 / mL or less, or 6.00m ２ / mL or less, and the range is, for example, 0.25 m ２ / mL or more 30.00m ２ / mL or less.

[0018]

[10] A tenth aspect of the present invention is a food composition according to any one of [1] to [9], characterized in that when the food composition is subjected to ultrasonic treatment, the rate of decrease in the number average particle size before and after the treatment 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 the food composition according to any one of [1] to

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

[0020]

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

[11] , characterized in that the particles derived from the citrus juice contain particles derived from the juice of at least one or more citrus fruits 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 the 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, and the lower limit is, for example, 1.0 or more, and the range is, for example, 1.0 or more and 15.0 or less.

[0022]

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

[13] , characterized in that the sugar content is less than 15.0% by mass, less than 5.0% by mass, or less than 2.5% by mass, relative to 100% by mass of the food composition, and the lower limit 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 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] , characterized in that the lipid content is 10.0% by mass or less, or 3.0% by mass or less, relative to 100% by mass of the food composition. 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 to 10.0% by mass or less.

[0024]

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

[15] , characterized in that the moisture content, calculated on a wet mass basis, of the food composition (100% by mass) 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, 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] The eighteenth aspect of the present invention is the food composition according to

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

[0027]

[19] The 19th aspect of the present invention is a method for producing a food composition having the following steps (1) to (3). (1) The acetic acid equivalent acidity is 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, 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, and the upper limit value is, 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, and the range is, for example, adjusted to 0.10 or more and 20.00% by mass or less, 0.10% by mass or more and 8.00% by mass or less, 0.16% by mass or more and 6.00% by mass or less, 0.10% by mass or more and 1.00% by mass or less, 1.00% by mass or more and 3.00% by mass or less, or 1.00% by mass or more and 6.00% by mass or less(2) A step of adding particle components so that the number average particle size 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, the lower limit 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, more than 0 μm to 40 μm. (3) Density at a temperature of 4±1°C is 1.20 g / cm 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 or less, or 1.01 g / cm ３ The lower limit is, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ The range is, for example, 0.95 g / cm ３ 1.20g / cm or more ３ A process for preparing the following:

[0028]

[20] A twentieth aspect of the present invention is a high-acidity food composition comprising a granular material having 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, 3. The particle size is 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, and the lower limit 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, more than 0 μm and 40 μm or less, and the density under a temperature condition of 4±1° C. is 1.20 g / cm 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 or less, or 1.01 g / cm ３ The lower limit is, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ The range is, for example, 0.95 g / cm ３ 1.20g / cm or more ３ This is a method for masking oral irritation caused by a high-acidity food composition, characterized by the following adjustments:

[0029]

[21] The twenty-first aspect of the present invention is a high-acidity food composition comprising a granular material having 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, 3. The particle size is 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, and the lower limit 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, more than 0 μm and 40 μm or less, and the density under a temperature condition of 4±1° C. is 1.20 g / cm 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 or less, or 1.01 g / cm ３ The lower limit is, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ The range is, for example, 0.95 g / cm ３ 1.20g / cm or more ３ This is a method for suppressing oral irritation without relying on sugars from a high-acidity food composition, characterized by preparing the following:

[0030]

[22] The 22nd aspect of the present invention is a high-acidity food composition comprising a granular material having 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, 3. The particle size is 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, and the lower limit 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, more than 0 μm and 40 μm or less, and the density under a temperature condition of 4±1° C. is 1.20 g / cm 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 or less, or 1.01 g / cm ３ The lower limit is, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ The range is, for example, 0.95 g / cm ３ 1.20g / cm or more ３ This is a method for reducing the sugar content in a high-acidity food composition, characterized by adjusting the following:

[0031] According to the present invention, a food composition can be provided in which pain felt in the oral cavity due to the acid in the food composition is suppressed. Furthermore, according to one aspect of the present invention, a food composition that has a smooth mouthfeel even though it is a high-acidity food composition can be provided. Furthermore, according to one aspect of the present invention, a food composition can be provided that achieves both suppression of pain felt in the oral cavity and a smooth mouthfeel. Furthermore, according to one aspect of the present invention, a food composition with a refreshing sour taste can be provided. Furthermore, according to one aspect of the present invention, a food composition with a reduced sugar content can be provided.

[0032] Furthermore, the present invention provides a method for masking oral irritation caused by a high-acidity food composition, a method for suppressing oral irritation without using sugars, and a method for reducing the sugar content in a high-acidity food composition.

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

[0034] In this specification, the term "food composition" is not particularly limited to the meaning normally used, and examples thereof include cooked food compositions such as confectioneries, beverages, soups, main dishes, side dishes, and staple foods, compositions for preparing beverages, compositions for preparing cooked food compositions such as seasonings, pet food and other pet feed (particularly for dogs and cats), and feed for industrial animals.

[0035] In this specification, "pain felt in the oral cavity due to acid" refers to pain felt in the oral cavity when a food composition containing acid is ingested. This pain is thought to be caused by a tingling sensation felt on the tongue or a tightness in the cheek. Although the detailed mechanism is unknown, it is speculated that the acid acts on some receptors or cells in the oral cavity, causing the aforementioned sensations, which are perceived as pain.

[0036] As used herein, the terms "contain" and "comprise" encompass the concepts of "contain," "comprise," "consist essentially of," and "consist only of." When using the terms "contain" and "comprise," the listed steps or options do not necessarily have to be exhaustive.

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

[0038] In this specification, when multiple upper limit values ​​and / or multiple lower limit values ​​are indicated for the specification of a numerical range, even if not otherwise specified, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly stated, and furthermore, all numerical ranges obtained by combining any upper limit value among the upper limit values ​​and any lower limit value among the lower limit values ​​are 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 size of particles contained in the food composition of 40.0 μm or less, and a density of 1.20 g / cm under a temperature condition of 4±1° C. ３ The following is the result.

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

[0041] The lower limit of the acidity converted into acetic acid is, for example, 0.10 mass% or more, 0.11 mass% or more, 0.12 mass% or more, 0.14 mass% or more, 0.16 mass% or more, 0.18 mass% or more, 0.20 mass% or more, 0.21 mass% or more, 0.22 mass% or more, 0.24 mass% or more, 0.26 mass% or more, 0.28 mass% or more, 0.29 mass% or more, 0.30 mass% or more, 0.32 mass% or more, 0.34 mass% or more, 0.36 mass% or more, 0.38 mass% or more, 0.40 mass% or more 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, 0.65% 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. The upper limit is not particularly limited, and 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] The range may be preferably 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, the acidity in terms of acetic acid is particularly preferably 0.10 to 1.00% by mass, from the viewpoint of providing a refreshingly sour taste when diluted and from the viewpoint of providing shelf life. When the food composition of the present invention is a composition for preparing a beverage, the acidity in terms of acetic acid is particularly preferably 1.00 to 3.00% by mass, from the viewpoint of providing a refreshingly sour taste when diluted and from the viewpoint of providing shelf life. Furthermore, when the food composition of the present invention is a seasoning, the acidity in terms of acetic acid is particularly preferably 1.00 to 6.00% by mass, from the viewpoint of ensuring that the pleasant sour taste is not hindered by the flavor of the food material 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 a sample is measured by neutralization titration, and the value is multiplied by the molecular weight (60.05 g / mol) of acetic acid, a monocarboxylic acid.

[0044] (Acid Components) Organic acids and / or inorganic acids (e.g., phosphoric acid, nitric acid, etc.) can be used to adjust the acidity of the food composition. Among these, it is preferable to include an organic acid in the food composition from the viewpoint of imparting health benefits such as fatigue recovery and anemia prevention, as well as seasoning effects, due to the organic acid.

[0045] (Organic Acid) In the present invention, organic acid refers to a general term for organic compounds that exhibit acidity. The organic acid contained in the food composition of the present invention is not particularly limited, and examples thereof include carboxylic acids. More specifically, examples thereof 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 organic acids contained in the food composition of the present invention is not particularly limited in terms of the content of each individual organic acid (e.g., 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 acetic acid-equivalent acidity requirement is satisfied. However, if the total organic acid content is 0.10% by mass or more relative to 100% by mass of the food composition, a refreshing sour taste can be perceived as a flavor, but pain in the oral cavity, which is the object of the present invention, may also be felt.

[0047] Specifically, the lower limit of the individual organic acid content 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. Also, 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. Also, the range may be, for example, 0.10% by mass or more and 18.00% by mass or less.

[0048] According to another aspect of the present invention, the organic acid present in the food composition of the present invention (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) in the highest content may satisfy the above-mentioned requirement. Furthermore, according to another aspect of the present invention, the total content of the organic acids may satisfy the above-mentioned requirement.

[0049] Furthermore, when the food composition of the present invention contains two or more organic acids, examples of the organic acids that are most abundant include the organic acids mentioned above (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, and fumaric acid), but it is preferable that the food composition contains acetic acid or citric acid in the greatest amount, and it is particularly preferable that the food composition contains acetic acid in the greatest amount.

[0050] The content of organic acids is measured by high-performance liquid chromatography or enzymatic method in accordance with the measurement method for "organic acids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision).

[0051] (Acetic Acid) The food composition of the present invention preferably contains acetic acid among organic acids. Acetic acid has the effects of reducing visceral fat, preventing high blood pressure, and suppressing the rise in blood sugar levels after meals, and is known to be useful in preventing and improving various lifestyle-related diseases. On the other hand, it is also known that, among organic acids, it is particularly likely to cause pain felt in the oral cavity, which may be a major cause of the problem of the present invention. Acetic acid is defined as an acetic acid molecule (CH ３ COOH) and acetate ions (CH ３ COO-), and the acetic acid content refers to the total concentration of these. In an embodiment in which the food composition of the present invention contains acetic acid, the acetic acid content of the food composition should satisfy the above-mentioned numerical values ​​related to the organic acid content.

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

[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 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 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[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, Job's tears, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, and passion fruit. Therefore, the food composition of the present invention may contain brewed vinegar made from at least one, two, three, four, or five or more plants selected from the group consisting of white rice, brown rice, barley, wheat, oats, rye, oats, Job's tears, corn, apples, peaches, grapes, acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarin oranges, grapefruit, pink grapefruit, hassaku, calamansi, etc.), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, and passion fruit, or may contain at least one, two, three, four, or five or more of the above-mentioned brewed vinegars. Furthermore, the food composition may contain brewed vinegar produced by a process of adding brewing alcohol and performing 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 oral cavity, the inclusion of fruit juice allows the fruit juice flavor to be perceived as being relatively rich. In the present invention, "fruit juice" refers to the liquid portion of fruit obtained by squeezing or extracting fruit (pulp and / or peel), and refers to a puree obtained by straining or grating fruit, or the liquid portion thereof when grated fruit is used. There are two types of fruit juice: suspended fruit juice containing suspended matter derived from the peel, etc., and clear fruit juice from which these have been removed. Either type of fruit juice can be used in the food composition of the present invention.

[0056] Examples of fruit juices that may 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, and pomegranate juice. One or more of these fruit juices may be used. Furthermore, the above-mentioned fruit juices may be processed by freezing, concentrating, reducing, or the like.

[0057] (Citrus juice) The food composition of the present invention preferably contains fruit juice, particularly citrus juice. Citrus juice allows the rich flavor specific to fruit juice to be felt more strongly. Although the detailed mechanism is unknown, since the food composition of the present invention can suppress pain felt in the oral cavity, it is presumed that when a highly sour fruit juice such as citrus juice is contained, the pain felt in the oral cavity is suppressed while the flavor of the fruit juice is felt relatively more strongly.

[0058] The citrus juice may contain 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. Of these, at least one selected from the group consisting of lemon, yuzu, Satsuma mandarin, Kishu mandarin, grapefruit, and Hyuganatsu is more preferred, and it is even more preferred to contain yuzu juice and / or lemon juice.

[0059] (Fruit Juice Content) The fruit juice content (in terms of straight fruit 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, based on 100% by mass of the food composition. If the fruit juice content is 0.50% by mass or more, the fruit juice flavor can be felt richly. Furthermore, according to one embodiment of the present invention, the fruit juice content (in terms of straight fruit 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. 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. The range may be 0.50% by mass or more and 100% by mass or less. When two or more types of fruit juice are contained, the total content of each fruit juice is taken as the fruit juice content. In one aspect of the present invention, even when two or more types of fruit juice are contained, the content of each fruit juice may satisfy the above-mentioned requirement regarding the "fruit juice content of the food composition (in terms of straight fruit juice)." However, in this case, the fruit juice content of the food composition (in terms of straight fruit juice; total fruit juice content) is preferably 100% by mass or less.

[0060] Here, "fruit juice content (in terms of straight juice)" refers to the mass percent concentration when the straight juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the fruit juice content (in terms of straight juice) in a food composition by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is blended in a food composition so that its content in the food composition is 10% by mass, the fruit juice content (in terms of straight juice) will be 50% by mass. The concentration factor of each fruit juice can be calculated based on, for example, the minimum value of the sugar refractometer reading standard or acidity standard for straight juice of various fruits as specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0061] (Citric acid content derived from fruit juice) When the food composition of the present invention contains fruit juice, the content of citric acid derived from 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, based on 100% by mass of the food composition. If the citric acid content derived from fruit juice is 0.0001% by mass or more, the fruit juice flavor will be better. Note that when two or more kinds of fruit juice are contained, the total content of citric acid derived from each fruit juice is taken as the content of citric acid derived from fruit juice.

[0062] (Citrus juice content) The citrus juice contained in the food composition of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more, of the total 100% by mass of the fruit juice, including fruit juices other than citrus juice. If the citrus juice content is 50% by mass or more, the rich flavor unique to fruit juice can be more strongly felt. 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 in the calculation.

[0063] According to one aspect of the present invention, the food composition of the present invention may contain a portion of an edible plant containing dietary fiber. As used herein, the term "edible plant" refers to any edible food material, including, for example, grains, cereals, potatoes, beans, nuts, vegetables, fruits, mushrooms, and algae, as well as plant-based food materials listed in the food group classifications in the 2020 edition (eighth revision) of the Standard Tables of Food Composition in Japan. Other examples include wild plants commonly consumed as vegetables (such as plantain, bracken, butterbur, and mugwort), as well as trees. The portion of an edible plant containing dietary fiber in the food composition of the present invention refers to, for example, a portion of the edible plant that contains a relatively higher amount of dietary fiber than the edible portion. In one example, the dietary fiber-containing portion, in a dry state, has a dietary fiber content that is, for example, typically 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 that of the edible portion. For example, in beans, the seed coat (more specifically, the insoluble dietary fiber-rich portion and / or the high-molecular-weight soluble dietary fiber-rich portion) has a dietary fiber content higher than that of the edible portion (cotyledon), in millet, the bran (more specifically, the insoluble dietary fiber-rich portion and / or the high-molecular-weight soluble dietary fiber-rich portion) has a dietary fiber content higher than that of the edible portion, and in citrus fruits, the peel and / or pericarp (more specifically, the insoluble dietary fiber-rich portion and / or the high-molecular-weight soluble dietary fiber-rich portion) have a dietary fiber content higher than that of the edible portion. Furthermore, processed products of these (e.g., fermented products) also fall under the category of dietary fiber-rich portions of edible plants. In the present disclosure, the inedible portions of edible plants also fall under the category of dietary fiber-rich portions. The parts and proportions of the inedible parts are readily understood by those skilled in the art who handle the food or processed food products. For example, the "discarded parts" and "discarded rate" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan can be referred to, and these can be treated as the parts and proportions of the inedible parts, respectively.The location and proportion of the inedible parts of the edible plants used in the present invention are readily understood by those skilled in the art of handling foods and processed food products. For example, the "discarded parts" and "discarded rates" listed in the 2015 Standard Tables of Food Composition in Japan (7th edition) can be used as the location and proportion of the inedible parts. When the food composition of the present invention contains a dietary fiber-containing part of an edible plant, the content of the part 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, based on 100% by mass of the food composition. 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. The range may be, for example, 0.05% by mass or more and 30.0% by mass or less.

[0064] According to one embodiment of the present invention, the food composition of the present invention may contain fruit (particularly citrus fruit) peel and / or pericarp membrane as the dietary fiber-containing portion of an edible plant. This can enhance the flavor of the composition. While the mechanism behind this is unclear, it is presumed that, for example, citrus fruit peel contains various aroma components, and that the food composition of the present invention has particles that partially block receptors in the mouth, resulting in a stronger, more nasal-like flavor, resulting in a more vibrant flavor. In this embodiment, the food composition may contain fruit (particularly citrus fruit) peel and / or pericarp membrane in an amount of at least 50% by mass to 100% by mass, or even 70% by mass to 100% by mass, of the total dietary fiber-containing portion of an edible plant. The lower limit of this amount may be, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more. 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. Furthermore, within the above-mentioned range, the product may contain processed products (particularly fermented products) of the peel and / or the sepal membrane of fruits (particularly citrus fruits).

[0065] (Number average particle size of particles contained in food composition) The upper limit of the number average particle size 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, pain felt in the oral cavity cannot be suppressed. In one aspect of the present invention, the upper limit of the number average particle size 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. The lower limit is usually greater than 0, preferably 0.1 μm or greater, more preferably 0.3 μm or greater, and even more preferably 0.4 μm or greater. If the lower limit is 0.1 μm or greater, pain felt in the oral cavity can be sufficiently suppressed. From the above viewpoint, the range is preferably greater than 0 μm and equal to or less than 40 μm.

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

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

[0068] In addition to the above-mentioned number average particle size, for example, the particle size per unit volume (1 mL) when all particles are assumed to be spherical may also be used as the particle size of a sample. However, in calculating the number average particle size, particles of different particle sizes are treated as equivalent. Therefore, for example, in a food composition containing a large number of particles with small particle sizes and a small number of particles with large particle sizes, the number average particle size will be smaller than the particle size per unit volume (1 mL).

[0069] (Particle size variation of particles contained in food composition) When the maximum particle size of particles contained in the food composition of the present invention is X and the number average particle size is Y, the ratio (X / Y) is preferably 1000 or less, more preferably 600 or less, and even more preferably 400 or less. When (X / Y) is 1000 or less, the smoothness of the mouthfeel is good. Furthermore, according to one aspect of the present invention, when the maximum particle size of particles contained in the food composition of the present invention is X and the number average particle size is Y, the ratio (X / Y) 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 less than 1000.

[0070] (Maximum particle size of particles contained in food composition) The upper limit of the maximum particle size of particles contained in the food composition of the present invention is, for example, preferably 2000 μm or less, more preferably 1200 μm or less, and even more preferably 500 μm or less. The lower limit is, for example, preferably 0.1 μm or more, more preferably 0.5 μm or more, and even more preferably 1.5 μm or more. According to one embodiment of the present invention, the upper limit of the maximum particle size of 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. The lower limit is usually more 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 more than 0 μm and 2000 μm or less.

[0071] In the present invention, the maximum particle size of particles contained in a food composition refers to the particle size of the channel with the largest particle size 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.

[0072] (Specific surface area of ​​particles contained in food composition) The lower limit of the specific surface area of ​​particles contained in the food composition of the present invention is 0.25 m ２ / mL or more is preferable, and 0.30m ２ / mL or more is more preferable, and 0.40m ２ / mL or more is more preferable. ２ / mL or less is preferable, and 20.00m ２ / mL or less is more preferable, and 15.00m ２ / mL or less is more preferable. ２ / mL or more, the smoothness of the mouthfeel is improved, and by further satisfying the above-mentioned ratio (X / Y), the smoothness of the mouthfeel is further improved, and as a result, it is possible to achieve both suppression of pain felt in the oral cavity and a smoothness of the 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 m 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 / mL or less, or 6.00m ２ / mL or less. The range is 0.25 m ２ / mL or more 30.00m ２ / mL or less is preferred.

[0073] In the present invention, the specific surface area (m 2 The specific surface area per unit volume (1 mL) of the food composition of the present invention is 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 that particles are spherical can be calculated by 6 × Σ(ai) ÷ Σ(ai · di), where ai is the surface area per particle and di is the particle diameter.

[0074] (Method for measuring particle size) The expressions "number average particle size," "maximum particle size," "specific surface area," and "mode diameter" of particles contained in a food composition in the present invention refer to the results obtained by measuring the particle size after ultrasonic treatment of a sample. By performing ultrasonic treatment, aggregation of multiple particles can be broken down, and the particle size of particles contained in a food composition can be measured more accurately than without ultrasonic treatment.

[0075] Particle size is measured using a laser diffraction particle size distribution analyzer. For example, a Microtrac MT3300 EXII system manufactured by Microtrac Bell Corporation can be used as the laser diffraction particle size distribution analyzer. 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 characteristics of the particles in the seasoning change, making it impossible to properly use the seasoning as an indicator of the present invention. Therefore, distilled water must be used as the solvent for measurement.

[0076] To perform the measurement, press the cleaning button on the measurement application software to perform cleaning, then press the Setzoro button on the software to perform zero adjustment. Then, by sample loading, the sample can be directly loaded until the appropriate concentration range is reached. After the concentration range is reached, for samples that are not sonicated, the measured value is the result of laser diffraction at a 50% flow rate for 10 seconds. For samples that are sonicated, the sonication button on the software is pressed to perform sonication at 40 kHz, 30 W, for 180 seconds, followed by three degassing treatments, and then the measured value is the result of laser diffraction at a 50% flow rate for 10 seconds. The measurement conditions are: distribution display: volume; particle refractive index: 1.60; solvent refractive index: 1.333; upper measurement limit (μm) = 2000.000 μm; and lower measurement limit (μm) = 0.021 μm.

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

[0078]

[0079] (Reduction Rate of Number Average Particle Diameter 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 measured after ultrasonic treatment using a laser diffraction particle size analyzer may be smaller than the number average particle diameter 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 "reduction rate of number average particle diameter before and after ultrasonic treatment") is preferably 60% or less, and 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. The lower limit is not particularly limited, but may be, for example, 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 particle aggregation is broken down in the oral cavity, thereby suppressing pain and releasing a good flavor. Note that a 60% reduction in the number average particle size before and after ultrasonic treatment corresponds to, for example, a case where the number average particle size measured after ultrasonic treatment is 30 μm and the number average particle size measured without ultrasonic treatment is 50 μm.

[0081] In some samples, the number average particle size measured after ultrasonic treatment may be larger than the number average particle size measured without ultrasonic treatment. Although the detailed mechanism is unclear, measurements using a laser diffraction particle size analyzer are calculated assuming that the particles in the sample are spherical. Therefore, if the particles deagglomerated by ultrasonic treatment have a shape far from spherical, the particle size may be larger. From this perspective, 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 in the food composition of the present invention may 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. Based on the above, the range of the reduction rate of the number average particle size before and after ultrasonic treatment in the food composition of the present invention may 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 when 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] It has been known that food compositions with a mode diameter of 1.4 μm or greater tend to impair the smooth texture of the food composition when added to jelly. For example, WO 2018 / 174051 discloses that when the mode diameter of micronized whey protein is 1.4 μm or greater, the smooth texture tends to be impaired. However, the food composition of the present invention can achieve a smooth texture 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, as measured using a laser diffraction particle size analyzer, may be, for example, 0.01 μm or greater, 0.10 μm or greater, 0.50 μm or greater, or 1.40 μm or greater. 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 may be from 0.01 μm to 200.00 μm. Therefore, it is presumed that smoothness-related issues can be resolved by focusing on adjusting the specific surface area and maximum particle size of particles in a food composition to the above values. This is a unique effect that cannot be predicted from conventional technical common sense, and is also an industrially useful finding.

[0084] (Mode diameter) In the present invention, the mode diameter of particles contained in a 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. When there are multiple channels with exactly the same particle frequency %, the particle diameter of the channel with the largest particle diameter among them is used.

[0085] (Particle Components) Examples of 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 or other insoluble solids, and emulsified particles. Among these, the particles contained in the food composition of the present invention are preferably contained as oil-in-water particles (oil droplets, emulsified particles, etc.), and are preferably particles derived from citrus juice and / or emulsified particles. Particles derived from citrus juice refer to particles derived from the peel of citrus fruit or essential oil components in the peel, or particles resulting from the formation of a complex between these. Furthermore, in this specification, emulsified particles refer to oil-in-water emulsified particles.

[0086] In order to incorporate particles derived from citrus juice or oil-in-water emulsified particles into a food composition, the moisture content of the food composition converted to wet mass can be adjusted and natural flavors, synthetic flavors, oil-based flavors, powdered flavors, edible oils and fats, emulsifiers (which may be incorporated as emulsified flavors), suspended citrus juice, etc. The particle size of the particles contained in the food composition can be adjusted by appropriately adjusting the conditions for crushing the fruit when preparing the citrus juice, the type of emulsifier, and the amount of emulsifier added.

[0087] The particle content in the food composition of the present invention is not particularly limited. For example, when the food composition of the present invention contains oil-in-water particles (such as oil droplets or emulsified particles), the content of the aqueous and oily components of the food composition can be adjusted to an appropriate level. Therefore, by adopting the water content and lipid content specifications described below, the particle content can be appropriately adjusted, and preferred aspects of both can be combined. Furthermore, by satisfying the particle size specifications, the food composition of the present invention can solve the above-mentioned problems and can therefore be actively adopted as a preferred aspect. In addition, in the present invention, exemplified aspects (e.g., preferred aspects) of the food composition of the present invention can be arbitrarily selected and combined.

[0088] More specifically, the upper limit of the amount / content of the emulsifier in the food composition of the present invention, relative to 100% by mass of the food composition of the present invention, 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; the 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 the range is, for example, 0.0% by mass or more to 10.0% by mass or less. In one aspect of the present invention, the amount / content of the emulsifier is preferably 0.0% by mass or more and 5.0% by mass or less, more preferably 0.0% by mass or more and 3.0% by mass or less, even more preferably 0.0% by mass or more and 2.0% by mass or less, and even more preferably 0.0% by mass or more and 1.0% by mass or less, based on 100% by mass of the food composition of the present invention.

[0089] More specifically, the upper limit of the amount / content of the flavoring in the food composition of the present invention, relative to 100% by mass of the food composition of the present invention, 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 blending amount / content of the flavoring is preferably 0.0% by mass or more and 5.0% by mass or less, more preferably 0.0% by mass or more and 3.0% by mass or less, even more preferably 0.0% by mass or more and 2.0% by mass or less, and even more preferably 0.0% by mass or more and 1.0% by mass or less, based on 100% by mass of the food composition of the present invention. A favorable effect of the food composition of the present invention is that the food composition of the present invention tends to have a high flavor-imparting effect due to the flavoring. While the mechanism behind this is unclear, it is presumed that the food composition of the present invention has particles that partially block receptors in the mouth, resulting in a stronger nasal flavor, resulting in a more vibrant flavor.

[0090] (Particle component derived from citrus juice) Particles derived from citrus juice are preferred from the viewpoint of imparting a rich citrus flavor while suppressing pain felt in the oral cavity. 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 the particle component described here may also serve as the citrus juice used as the acid component described above.

[0091] (Particle components derived from emulsified particles) Particles derived from emulsified particles are preferred from the viewpoint of stability in a food composition, and can be prepared by blending, for example, natural flavors, synthetic flavors, oil-based flavors, powdered flavors, edible oils and fats, emulsifiers, etc., into a food composition. Examples of natural flavors include essential oils derived from the above-mentioned fruit juices. Furthermore, the above-mentioned natural flavors, synthetic flavors, oil-based flavors, or powdered flavors can be those that appeal to the flavors of the above-mentioned fruit juices (specifically, lemon flavor, Hyuganatsu flavor, yogurt flavor, peach flavor, lychee flavor, yuzu flavor, calamansi flavor, grapefruit flavor, Satsuma mandarin flavor, pineapple flavor, etc.). Examples of edible oils and fats include 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 oil, beef tallow, 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. The oils and fats may be naturally derived oils and fats 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, pequy oil, shiso oil, prune kernel oil, quinoa oil, rametia oil, rice bran oil, thistle oil, tomato seed oil, wheat germ oil, etc., or may be those refined from these or chemically synthesized. Examples of emulsifiers include acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, succinate monoglyceride, polyglycerol fatty acid ester, polyglycerol condensed linosyl acid ester, Quillaja extract, sucrose fatty acid ester, glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, soybean saponin, tea seed saponin, sodium caseinate, etc. In addition, when the food composition of the present invention contains an emulsifier, the emulsifier may be an emulsified flavoring containing the above-mentioned components.

[0092] The particles contained in the food composition of the present invention may also contain fat-soluble components, such as 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 kadarene. tetrahydroxybacteriohopane (C35-pentacyclic terpene alcohol), hopan-22-ol, hop-22(29)-ene, ornityl tau phospholipid 3-(palmitoyl)-hydroxypalmitoyl-ornityl-taurine, ornithine lipid 3-(palmitoyl)-hydroxypalmitoyl-ornithine, lysoornithine lipid 3-hydroxypalmitoyl-ornithine, cis-vaccenic acid, lecithin, ceramide, and the like.

[0093] Furthermore, when the food composition of the present invention contains ceramide, the ceramide is preferably 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 in the sphingoid base portion of human-type ceramide, is amide-bonded to a fatty acid. Examples of acetic acid bacteria ceramides include N-acylsphinganines (more specifically, N-2'-hydroxypalmitoyl-sphinganine, N-palmitoyl-sphinganine, O-1-glucuronyl-N-2'-hydroxypalmitoyl-sphinganine, N-cis-vacenoyl-sphinganine, O-1-glucuronyl-N-palmitoyl-sphinganine, etc.).

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

[0095] The food composition of the present invention does not preclude the presence of relatively large particles, so long as the above-mentioned particle size requirements, such as the number-average particle size requirements, are met. Therefore, the present invention also encompasses embodiments containing particles larger than the upper limit of the particle size measured by the above-mentioned measurement method. In other words, for example, 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 / cm under a temperature condition of 4±1°C. ３ or less, and 1.12 g / cm ３ Preferably, 1.09 g / cm or less ３ More preferably, 1.05 g / cm or less ３ More preferably, the density is 1.20 g / cm ３ If the density of the food composition exceeds 1.15 g / cm, the sourness of the food composition cannot be made more refreshing, and the particles in the food composition cannot be uniformly dispersed, so that pain felt in the oral cavity cannot be effectively suppressed. ３ or less, 1.13 g / cm３ or less, 1.10 g / cm ３ or less, 1.08 g / cm ３ or less, 1.06 g / cm ３ or less, 1.04 g / cm ３ or less, 1.03 g / cm ３ or less, and ３ The lower limit may be, for example, 0.95 g / cm ３ Above, 0.96g / cm ３ Above, 0.97g / cm ３ Above, 0.98g / cm ３ Above, 0.99g / cm ３ or more, or 1.00 g / cm ３ The range is 0.95 g / cm or more. ３ 1.20g / cm or more ３ It is preferable that:

[0097] Here, the density of a food composition refers to a value obtained by dividing the mass of a food composition at 4±1°C under atmospheric pressure by the apparent volume of the food composition. That is, for example, if the apparent volume of a food composition at 4°C under atmospheric pressure is 1 cm ３ If the mass of the food composition per unit mass is 1.10 g, the density of the food composition is 1.10 g / cm ３ Furthermore, when the food composition is in a liquid state, the volume of the food composition at 4°C under atmospheric pressure can be used as the apparent volume. In other words, when the food composition is in a liquid state, if the mass of the food composition per 1 ml of the volume of the food composition at 4°C under atmospheric pressure is 1.10 g, the density of the food composition is 1.10 g / cm ３ It can be calculated as follows.

[0098] The density of the food composition is calculated based on the specific gravity (density of water at 4°C under atmospheric pressure: 0.999972 g / cm ３Since the density of a food composition is approximately equal to the value of the ratio of the density of a substance to the density of a given substance (the ratio of the density of a substance to the density of a given substance), according to one aspect of the present invention, the numerical value for specifying the density of a food composition may be specified by a unitless specific gravity. Furthermore, according to one aspect of the present invention, the numerical value for specifying the density of a food composition may be specified by the "bulk density" obtained by dividing the weight of the composition by the apparent bulk volume of the composition (the total volume of the "volume of the composition itself," the "volume of pores on the surface of the composition that are connected to the outside," the "volume of internal voids," and the "voids formed between the outside of the composition and an imaginary rectangular parallelepiped of the smallest volume inscribed by the composition"), or the "apparent bulk gravity" calculated from the bulk specific gravity.

[0099] The density of the food composition of the present invention can be adjusted by adding the following sugars, the sodium salts of the organic acids, the edible oils and fats, the fat-soluble components, or soluble inorganic salts such as salt, etc. It can also be adjusted by adding flavorings containing these components as appropriate.

[0100] (Sugars) The food composition of the present invention preferably contains sugars. The inclusion of sugars can impart a refreshing sourness to the food composition. In this specification, sugars refer to monosaccharides or disaccharides that are not sugar alcohols. For example, sugars can be derived from sugar, fructose, brown sugar, brown sugar, honey, maple syrup, fruit juice, starch syrup, etc., and it is more preferable that the majority of the sugars are derived from sugar, fructose, brown sugar, 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, based on 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 experienced, and the amount of sugar ingested into the body can be 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, based on 100% by mass of the food composition. If the sugar content is 0.1% by mass or more, a moderate sweetness can be imparted. 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 the high-performance liquid chromatography method described in Appendix 9 of the Food Labeling Standards of Cabinet Office Ordinance No. 10 of 2015 (enforced April 1, 2023).

[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, when the food composition of the present invention is a beverage, a sugar content of 2.5 or less is particularly preferable. If the sugar content is below this upper limit, the food composition can have a refreshingly sour flavor and the amount of sugar ingested into the body can be reduced. The sugar content refers to the Brix value and can be measured using a refractometer according to conventional methods. Furthermore, according to one embodiment 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. The lower limit may be 0.5 or more, or 1.0 or more. 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 have a refreshing sour flavor and the amount of sugar ingested into the body can be reduced. Furthermore, when the sugar-acid ratio is 8.5 or less, the food composition is particularly suitable as a beverage or a composition for preparing a beverage. The sugar-acid ratio is the value obtained by dividing the sugar content (Brix value) by the acidity value (mass %) converted into acetic acid. For example, if the sugar content of a food composition is 10.0 and the acidity converted into acetic acid is 2.0 mass %, the sugar-acid ratio is calculated to be 5.0. 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 of the food composition of the present invention may 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, 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, more 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 be substantially free of lipids. If the lipid content is 10% by mass or less, the aftertaste after eating will be refreshing, resulting in a refreshing sour taste. Here, "substantially free of lipids" 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, for example, by the Soxhlet extraction method in accordance with the measurement method for "lipids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition). 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, 0.00001% 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. The range is preferably 0% by mass or more and 10.0% by mass or less.

[0106] (Other Ingredients) The food composition of the present invention may contain, as other ingredients, extracts of plants selected from vegetables, grains, algae, mushrooms, herbs, or spices. Examples of these include barley, wheat, rye, Job's tears, oats, rice, corn, sorghum, foxtail millet, barnyard millet, millet, sesame, safflower, Angelica keiskei, dried tangerine peel, aloe, gymnema, Eucommia ulmoides, Houttuynia cordata, chicory, evening primrose, loquat leaves, amaranth, quinoa, southern millet, mozuku, lotus, perilla, pine, plantain, rosemary, rooibos, mulberry leaves, Cassia japonica, 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, laurel, hops, chives, and parsley. Examples of suitable herbs include mustard greens (kashine), myoga (ginger), mugwort (artemis), basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame seeds, chili pepper, horseradish (horseradish), mustard, poppy seeds, yuzu leaves, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, Japanese pepper, long pepper, juniper berries, and olives. A favorable effect of the food composition of the present invention is that the food composition contains an extract of a plant selected from vegetables, grains, algae, mushrooms, herbs, or spices, which may suppress throat irritation caused by organic acids (especially acetic acid).

[0107] The extract of a plant selected from vegetables, grains, algae, mushrooms, herbs, or spices can be prepared by known methods, for example, by adding an aqueous solvent to the above-mentioned plant and extracting plant-derived components. The plant may be fermented or roasted before extraction, or may be a tea-containing composition. When the food composition of the present invention contains an extract of a plant selected from vegetables, grains, algae, mushrooms, herbs, or spices, the lower limit of the content of the plant extract is, for example, 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 may be 0.1% by mass or more and 90.0% by mass or less. When extracts of two or more plants are contained, the total content of the plant extracts is defined as the total content of the plant extracts. In one embodiment of the present invention, the content of the extract of each of the above-mentioned plants may satisfy the above-mentioned numerical values.

[0108] The food composition of the present invention may also contain a milk-derived food ingredient. Because the food composition of the present invention can reduce pain in the mouth, it is compatible with the creamy flavor of milk-derived food ingredients. Examples of milk-derived food 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, modified milk powder, whey powder, and buttermilk powder. When the food composition of the present invention contains a milk-derived food ingredient, the lower limit of the content of the milk-derived food ingredient 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 a milk-derived food ingredient, the content of the milk-derived food ingredient can be, for example, 0.1% by mass or more to 90.0% by mass or less. When two or more milk-derived food ingredients are contained, the total content of the milk-derived food ingredients is the total content of the milk-derived food ingredients. In one aspect of the present invention, the content of the milk-derived food material may satisfy the above-mentioned numerical values.

[0109] The food composition of the present invention may contain food additives such as soy sauce, miso, minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof). When the food composition of the present invention contains soy sauce, the content of soy sauce is, for example, 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 imparting the umami of soy sauce while balancing the sourness 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. When the food composition of the present invention contains soy sauce, the content of soy sauce is preferably, for example, in the range of 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 product obtained by extracting a fish food material with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the rich umami flavor of the food composition. The lower limit of the fish extract content in the food composition of the present invention may 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 may 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 may be, for example, 0.10% by mass or more to 5.00% by mass or less.

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

[0112] The food composition of the present invention may also contain a shellfish extract. Shellfish extract refers to a product obtained by extracting a shellfish food material with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the refreshing umami of the food composition. The lower limit of the content of the shellfish extract in the food composition of the present invention may 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 may 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 may 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 an extract of shellfish, examples of shellfish include scallops, ark shells, giant clams, aerial shells, turban shells, oysters, surf clams, littleneck clams, Japanese mussels, and freshwater clams. Among these, it is preferable to contain at least one species selected from scallops, oysters, littleneck clams, Japanese mussels, and freshwater clams, and it is particularly preferable to contain an extract of scallops. Note that when the food composition of the present invention contains extracts derived from multiple types of shellfish, the content of the above-mentioned shellfish extract refers to the total content of the extracts of each shellfish.

[0114] The food composition of the present invention may contain a meat extract. The meat extract refers to a product obtained by extracting a food material made from meat with water or an organic solvent, or a concentrated version of the extract, and may be in liquid or solid form. This enhances the full-bodied umami flavor of the food composition. The lower limit of the meat extract content in the food composition of the present invention can be, for example, 0.10% 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 an extract of livestock meat, examples of livestock meat include beef, pork, chicken, mutton, goat, horse, turkey, duck, pheasant, rabbit, cattle bone, pork bone, chicken bone, sheep bone, goat bone, horse bone, turkey bone, duck bone, pheasant bone, rabbit bone, etc. Among these, it is preferable to contain an extract of at least one selected from beef, pork, chicken, cattle bone, pork bone, and chicken bone, and particularly preferable to contain an extract of chicken. Note that when the food composition of the present invention contains extracts derived from multiple livestock meats, the content of the above-mentioned livestock meat extract refers to the total content of the extracts of each livestock 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 saccharin sodium. Among these, the food composition of the present invention preferably contains stevia extract and / or sucralose. When the food composition of the present invention contains sucralose, the content thereof is preferably, for example, 0.01% by mass or more and 0.07% by mass or less. When the food composition of the present invention contains stevia extract, the content thereof 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 with 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 Edition) Analysis Manual (February 2022)." When the food composition of the present invention contains low-molecular-weight water-soluble dietary fiber, the low-molecular-weight dietary fiber preferably contains one or more types selected from the group consisting of low-molecular-weight inulin, low-molecular-weight isomaltooligosaccharide, low-molecular-weight indigestible dextrin, low-molecular-weight polydextrose, low-molecular-weight β-glucan, low-molecular-weight arabinoxylan, and low-molecular-weight pectin.

[0118] When 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 it may also be 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, 2.0 ... .. 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 mass% or more, 3.10 mass% or more, 3.20 mass% or more, 3.30 mass% or more, 3.40 mass% or more, 3.50 mass% or more, 3.60 mass% or more, 3.70 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% by mass or more, 5.60% by mass or more, 5.70% by mass or more, 5.80% by mass or more, 5.90% by mass or more, 6.00% by mass or more, 6.10% by mass or more, 6.20% by 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% by mass or less, 00% by mass or less, 24.00% by mass or less, 23.00% by mass or less, 22.00% by mass or less, 21.00% by mass or less, 20.00% by mass or less, 19.00% by mass or less, 1 8.00% by mass or less, 17.00% by mass or less, 16.00% by mass or less, 15.00% by mass or less, 14.00% by mass or less, 13.00% 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, 10.00% by mass or less, 9.50% by mass or less, or 9.00% by mass or less. When two or more types of low molecular weight water-soluble dietary fibers are contained, the total content of the low molecular weight water-soluble dietary fibers is defined as the content of the low molecular weight water-soluble dietary fibers.

[0119] <Insoluble Dietary Fiber> The food composition of the present invention may also contain insoluble dietary fiber as measured by the AOAC.2011.25 method. The content of insoluble dietary fiber in the composition of the present invention as measured by the AOAC.2011.25 method may 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, or even 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, or 0.6% by mass or less, based on 100% by mass of the food composition. 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, 0.0000001% 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. The range may be 0% by mass or more and 10.0% by mass or less. Insoluble dietary fiber may also be contained as a localized dietary fiber portion of an edible plant, or the food composition of the present invention may be a liquid food composition and the insoluble dietary fiber may be contained as a precipitate.

[0120] (Moisture Content) The food composition of the present invention preferably has a moisture content equivalent to a wet mass of at least a predetermined value. This allows the food composition to easily penetrate the entire oral cavity when placed in the mouth. This enhances the effect of suppressing pain felt in the oral cavity. The moisture content equivalent to a wet mass of the food composition of the present invention is, for example, preferably 20.0% by mass or more, more preferably 40.0% by mass or more, and even more preferably 45.0% by mass or more, based on 100% by mass of the food composition. It may also 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. The upper limit is not particularly limited, and 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. The range may be, for example, 20.0% by mass or more and 99.7% by mass or less. Furthermore, in an embodiment in which the food composition of the present invention contains oil-in-water particles, from the viewpoint of preventing the stability of the particles and the influence of the particles on flavor from becoming too great, it is particularly preferable that the moisture content, calculated on a wet mass basis, 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 (however, the sum of the moisture content, calculated on a wet mass basis, and the lipid content is less than 100% by mass).

[0121] (Food Composition) The food composition of the present invention is preferably a gel (jelly) food composition or a liquid food composition (liquid food composition), more preferably a liquid seasoning, beverage, or beverage preparation composition, and even more preferably a beverage or beverage preparation composition. 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 cacao beverages. Fruit beverages that meet the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), or fruit juice-containing beverages or carbonated beverages that meet the Japanese Agricultural Standards for Carbonated Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 1387, May 28, 2015) are preferred. 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 emulsified particles) as particles, and therefore the food composition of the present invention can be, for example, a citrus juice-containing composition or a composition containing oil-in-water emulsified particles.

[0122] (Beverage Preparation Composition) Examples of beverage preparation compositions include concentrated beverages. These are diluted with an appropriate 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, for example, preferably 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 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 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, when the food composition of the present invention is a composition for preparing a beverage, it may be a composition for preparing a fruit juice-containing beverage as described below.

[0123] (Low-Sugar Beverage) The food composition of the present invention may be a low-sugar beverage. In this specification, a low-sugar beverage refers to a beverage with a reduced sugar content (limited to monosaccharides or disaccharides, excluding sugar alcohols), and may be, for example, a beverage with a sugar content of less than 2.5 g or less than 0.5 g per 100 ml of the food composition, or a beverage with a sugar content of less than 2.5 mass % or less than 0.5 mass %.

[0124] [Method for producing a food composition] As a second embodiment of the present invention, the food composition of 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 steps (1) to (3). (1) A step of adjusting the acidity in acetic acid equivalent 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; and (3) A step of adjusting the density to 1.20 g / cm under a temperature condition of 4±1°C. ３ A process for preparing the following:

[0125] (1) Acetic Acid Equivalent Acidity Adjustment Step In step (1), the acetic acid equivalent acidity of the food composition is adjusted to 0.10% by mass or more. For example, fruit juice or brewed vinegar containing an organic acid is added to a solvent mainly composed of water so that the acetic acid equivalent acidity is 0.10% by mass or more.

[0126] (2) Particle Component Addition Step In step (2), a particle component that blocks pain in the oral cavity is added to the food composition. For example, citrus juice having a number average particle size of 40.0 μm or less is added to a solvent whose main component is water so that the number average particle size falls within a predetermined range. In addition, natural flavors, synthetic flavors, oil-based flavors, powdered flavors, and emulsified flavors may be added so that the number average particle size of the particles contained in the food composition is 40.0 μm or less.

[0127] (3) Density Adjustment Step In the step (3), the density of the food composition is adjusted to 1.20 g / cm at a temperature of 4±1°C so that the particles in the food composition can be uniformly dispersed. ３For example, the above-mentioned sugars, sodium salts of organic acids, edible oils and fats, fat-soluble components, soluble inorganic salts, flavorings containing these, and the like are added to a solvent containing water as the main component to adjust the density to within a predetermined range.

[0128] (4) Container Filling Step The following step (4) may be added after the steps (1) to (3): (4) Filling the food composition obtained by steps (1) to (3) into a container.

[0129] (4) It is preferable to make the food composition into a container by passing through step (4), and the food composition may be filled into a container such as a paper pack, a PET bottle, a pouch with a spout, or a glass bottle. The food composition of the present invention may be given a good appearance due to the presence of particles, and a container that allows the liquid portion to be visually observed, such as a PET bottle, may be used.

[0130] (5) Sterilization Step The following step (5) may be added after the steps (1) to (3) above: (5) Sterilizing the food composition obtained by steps (1) to (3).

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

[0132] The order in which steps (1) to (3) are performed is not particularly limited and can be arbitrarily interchanged, and the steps can be performed simultaneously or in the order of the numbers. Furthermore, steps (4) and (5) are performed after all steps (1) to (3) have been completed, but the order in which steps (4) and (5) are performed is not limited and can be arbitrarily interchanged or can be performed in the order of the numbers.

[0133] [Method for masking oral irritation caused by a high-acidity food composition] In a third aspect of the present invention, particles having a number average particle size of 40.0 μm or less are added to a high-acidity food composition, and the density at a temperature of 4±1° C. is reduced to 1.20 g / cm ３This method can mask the irritation in the oral cavity caused by a high-acidity food composition by adjusting the following. As described above, the particles contained in the food composition can efficiently cover the sour taste receptors in the oral cavity and on the tongue, thereby alleviating pain without the sour components coming into contact with the sour taste receptors, making it useful as a method for masking irritation in the oral cavity. In the third aspect of the present invention, the high-acidity food composition is not particularly limited as long as it is capable of causing the problems disclosed in the present invention caused by sourness to be felt. For example, it refers to a food composition having an acidity of 0.10% by mass or more in terms of acetic acid, particularly an acidity of 0.20% by mass or more in terms of acetic acid. 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, any of the aspects disclosed in the first embodiment can be adopted.

[0134] [Method for suppressing sourness in a high-acidity food composition without using sugars and / or method for imparting a refreshing sourness] In a fourth aspect of the present invention, particles having a number average particle size of 40.0 μm or less are added to a high-acidity food composition, and the density at a temperature of 4±1° C. is reduced to 1.20 g / cm ３ By adjusting the following, a method for suppressing the sourness of a high-acidity food composition and / or a method for imparting a refreshing sourness to a food composition can be achieved without relying on sugars. As described above, the particles contained in the food composition can efficiently cover the sour taste receptors in the oral cavity and on the tongue, preventing sour components from coming into contact with the sour taste receptors and alleviating pain, thereby suppressing the sourness of the food composition. Furthermore, since the sourness of a food composition can be suppressed without relying on sugars, a refreshing sourness can be imparted to the food composition. Furthermore, 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 present invention and can be the food composition of the first embodiment of the present invention. Therefore, any of the aspects disclosed in the first embodiment can be adopted.

[0135] [Method for reducing sugar content in high-acidity food composition] In a fifth aspect of the present invention, particles having a number average particle diameter of 40.0 μm or less are added to a high-acidity food composition, and the density at a temperature of 4±1° C. is reduced to 1.20 g / cm ３This method reduces the sugar content in a high-acidity food composition by adjusting the following: As described above, the particles contained in the food composition can efficiently cover the sour taste receptors in the oral cavity and on the tongue, preventing sour components from coming into contact with the sour taste receptors and alleviating pain. This eliminates the need to use sugars in the food composition, making it 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 present invention and can be the food composition of the first embodiment of the present invention. Therefore, any of the aspects disclosed in the first embodiment can be adopted.

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

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

[0138] The emulsifier used to adjust particle size was a commercially available emulsified flavor containing sucrose fatty acid ester and / or glycerin fatty acid ester. The synthetic flavor used to adjust density was commercially available lemon flavor, Hyuganatsu flavor, yogurt flavor, peach flavor, lychee flavor, yuzu flavor, calamansi flavor, grapefruit flavor, Satsuma mandarin flavor, or pineapple flavor. The amount of emulsifier and flavor was 0.0% by mass or more and 0.7% by mass or less, based on 100% by mass of the food composition. In Tables 2 to 4, the citrus juice content refers to the content in pure form, and the density values ​​indicate the density value at a temperature of 4±1°C. Lemon juice and yuzu juice contain suspended juice, and therefore contain particles derived from citrus juice.

[0139] (Measurement of particle size) The particle sizes of the samples prepared as examples and comparative examples were measured by the following method. That is, a laser diffraction particle size analyzer (Microtrac MT3300 EXII system manufactured by Microtrac Bell Co., Ltd.) was used. Distilled water was used as the solvent during measurement, and DMS2 (Data Management System version 2, Microtrac Bell Co., Ltd.) was used as the measurement application software.

[0140] For the measurement, the cleaning button on the measurement application software was pressed to perform cleaning, then the Setzoro button on the software was pressed to perform zero adjustment, and the sample was directly loaded until it was within the appropriate concentration range. After the concentration range was reached, the ultrasonic treatment button on the software was pressed to perform ultrasonic treatment at 40 kHz, 30 W, for 180 seconds, and degassing treatment was performed three times. The results of laser diffraction at a flow rate of 50% for a measurement time of 10 seconds were used as the measured value.

[0141] The measurement conditions were 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. When measuring the particle size distribution for each channel (CH), the measurement was performed on a volume basis, and the particle diameter for each measurement channel listed in Table 1 was used as the standard to determine the number average particle diameter, maximum particle diameter, specific surface area, and mode diameter. The number average particle diameter was also measured without ultrasonic treatment, and the rate of decrease in number average particle diameter before and after treatment was determined.

[0142] <Sensory Evaluation> The samples prepared as Examples and Comparative Examples were subjected to sensory evaluation by the following method.

[0143] (Pain felt in the oral cavity, smoothness of mouthfeel) Five drops of each sample were dropped under the tongue of 10 blindfolded expert panelists using a dropper, and the sample was spread throughout the oral cavity with the tongue, and then swallowed. At that time, the "pain felt in the oral cavity" and "smoothness of mouthfeel" were evaluated. After swallowing the sample, the panelists held distilled water in their mouths to thoroughly eliminate the flavor in the oral cavity, and then evaluated the next sample.

[0144] (Refreshing sourness) 30 mL of each sample was poured into a glass, and 10 expert panelists drank the samples and evaluated the "refreshing sourness." After drinking the samples, they drank distilled water to thoroughly eliminate the flavor in the oral cavity, and then evaluated the next sample.

[0145] Each sample was evaluated according to the following evaluation criteria, and the average score was calculated (rounded to the nearest decimal point) to provide the evaluation results. For the evaluation, ten expert panelists evaluated Example 1 and Comparative Example 1 in advance, standardized the scores, and then conducted an objective sensory test. The expert panelists were required to have the ability to judge taste and aroma through certain tests. Furthermore, even if the expert panelists were not involved in the evaluation, they recorded any points they noticed as their opinions, and the opinions obtained were entered in the remarks column. The certain tests related to taste and aroma were the following discrimination tests. (Discrimination Test 1) A taste quality discrimination test was conducted in which one aqueous solution of each of the five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: monosodium glutamate taste, saltiness: sodium chloride taste, bitterness: caffeine taste) was prepared at a concentration close to the threshold for each component, and two distilled waters were added to each of these to create a total of seven samples. Each taste sample was accurately discriminated from these seven samples. (Discrimination test 2) A concentration difference discrimination test to accurately distinguish the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations.

[0146] (Evaluation criteria for pain felt in the mouth) 1: A strong tingling sensation on the tongue and a tightness in the cheek are felt, which is undesirable. 2: A slight tingling sensation on the tongue and a tightness in the cheek are felt, but are tolerable. 3: A slight tingling sensation on the tongue and a tightness in the cheek are felt, which is somewhat preferable. 4: A slight tingling sensation on the tongue and a tightness in the cheek are felt, which is preferable. 5: A very weak tingling sensation on the tongue and a tightness in the cheek are felt, which is very preferable.

[0147] (Evaluation criteria for smoothness of mouthfeel) 1: The smoothness of the mouthfeel is very low and not preferable. 2: The smoothness of the mouthfeel is perceived to be somewhat low, but acceptable. 3: The smoothness of the mouthfeel is somewhat high and somewhat preferable. 4: The smoothness of the mouthfeel is high and preferable. 5: The smoothness of the mouthfeel is very high and very preferable.

[0148] (Evaluation criteria for overall evaluation of pain felt in the oral cavity and smoothness in the mouth) The average values ​​of the evaluation results of pain felt in the oral cavity and smoothness in the mouth obtained above were calculated (rounded down) and evaluated on a four-level scale according to the following criteria: ◎: 4.0 points or more ○: 3.0 points or more but less than 4.0 points △: 2.0 points or more but less than 3.0 points ×: Less than 2.0 points

[0149] (Evaluation criteria for freshness of sourness) 1: The sourness is vague, the freshness of the sourness is low, and it is not preferable. 2: The sourness is somewhat vague, the freshness of the sourness is low, but it is acceptable. 3: The sourness is perceived as somewhat refreshing, the freshness of the sourness is somewhat high, and it is somewhat preferable. 4: The sourness is perceived as refreshing, the freshness of the sourness is high, and it is preferable. 5: The sourness is perceived as very refreshing, the freshness of the sourness is very high, and it is very preferable.

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

[0151]

[0152]

[0153]

[0154] As a result, it was found that the pain felt in the oral cavity can be suppressed by adjusting the acidity, density, and number average particle size (Y) of the sample. It was also found that by adjusting the acidity, density, and number average particle size (Y), and further adjusting the maximum particle size (X) and / or specific surface area, it was possible to achieve both suppression of pain felt in the oral cavity and a smooth mouthfeel. Although the sourness of Examples 19 and 20 was somewhat obscured by the saltiness and umami, both suppression of pain felt in the oral cavity and a smooth mouthfeel were achieved, and it was inferred that these are preferable seasonings that impart saltiness and umami in addition to sourness.

[0155] On the other hand, even when the sample of Comparative Example 1 was diluted with water so that the acidity in terms of acetic acid was 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 showed values ​​almost equivalent to those of Comparative Example 1, and the results of various sensory evaluations were also equivalent to those of Comparative Example 1. From this, it was confirmed that if the acidity in terms of acetic acid is 0.1% by mass or more, pain felt in the oral cavity due to the acid in the food composition occurs, which is the problem of the present application.

[0156] In addition, for Examples 1, 2, 3, 4, 5, 9, 10, 11, 12, and 13, which received a score of 5 in all items, and Examples 7 and 8, which were perceived as having a very strong fruit juice flavor in the sensory evaluation results, 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 confirmed, and the results are shown in Table 5.

[0157]

[0158] From Table 5, it was inferred that a very strong fruit juice flavor can be felt by using a citric acid content of 0.03% by mass or more derived from fruit juice or by using citrus juice. It was also found that the effect can be felt sufficiently even when the sugar content is less than 2.5% by mass. It was also inferred that the effect is particularly likely to be obtained when the lipid content is less than 0.5% by mass. It was also found that the mode diameter may be less than 1.00 μm, 1.00 μm or more and 200 μm or less, or surprisingly, even more than 1.4 μm.

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

[0160] Furthermore, when the samples of Examples 1 to 8 were diluted with water to a 1 / 10 acidity equivalent, similar sensory evaluations were performed, and similar results were obtained. Furthermore, when 50 ml of each sample was placed in the mouth at once and swallowed to evaluate its suitability as a beverage, no problems were observed in the oral cavity, smoothness of the mouthfeel, or refreshing acidity, and opinions were expressed that the beverage suitability was high. Furthermore, when 50 ml of each of Examples 10 to 12 was placed in the mouth at once and swallowed to evaluate its suitability for drinking in more detail, opinions were expressed that the moderate acidity balanced with the sweetness was refreshing, and similarly, opinions were expressed that the beverage suitability was extremely high.

[0161] Therefore, it was shown that a composition having an acidity of 0.10% by mass or more and 1.00% by mass or less in terms of acetic acid is highly suitable for use as a beverage, and that a composition having an acidity of 1.00% by mass or more and 3.00% by mass or less in terms of acetic acid is particularly useful as a composition for preparing a beverage. Furthermore, it was shown that the sugar-acid ratio for a beverage may be 10.0 or less, or may be 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 a range of 1.0 or more and 8.5 or less being particularly preferred.

[0162] Furthermore, similar results were obtained when sucralose was replaced with 1.5 times the amount of stevia extract (a commercially available stevia extract that complies with the food additive standards established by the Japan Food Chemistry Research Promotion Foundation). Furthermore, similar results were obtained when samples were prepared to have the same composition as in Examples 1 to 3 using diluted acetic acid (acetic acid (manufactured by Kanto Chemical Co., Inc., special grade, purity 99.7% or higher) diluted to an acidity of 15.00% by mass equivalent to acetic acid) or diluted citric acid instead of apple 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).

[0163] From the above, this example confirms that the present invention can provide a food composition and a method for producing the same that suppress pain felt in the oral cavity due to the acid in the food composition.

Claims

1. The acidity in terms of acetic acid is 0.10% by mass or more, the number average particle diameter of the particles contained in the food composition is 40.0 μm or less, and the density at a temperature of 4±1°C is 1.20 g / cm ３ A food composition characterized by the following:

2. The food composition according to claim 1, characterized in that the organic acid is contained in an amount of 0.10% by mass or more per 100% by mass of the food composition.

3. The food composition according to claim 2, wherein 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. A food composition according to any one of claims 1 to 3, characterized in that the food composition contains fruit juice in an amount of 0.50% by mass or more based on 100% by mass of the food composition.

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

6. A food composition according to claim 4 or 5, characterized in that citrus juice is contained in an amount of 50% by mass or more out of 100% by mass of said fruit juice.

7. The food composition according to claim 6, characterized in that the citrus juice contains at least one type of 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. A food composition according to any one of claims 1 to 7, characterized in that the ratio (X / Y) of the maximum particle size of particles contained in the food composition to the number average particle size of particles contained in the food composition is 1,000 or less, where X is the maximum particle size of particles contained in the food composition and Y is the number average particle size of particles contained in the food composition.

9. The specific surface area of ​​the particles contained in the food composition is 0.25 m ２ The food composition according to any one of claims 1 to 8, characterized in that the food composition has a saturation of 0.1g / mL or more.

10. A food composition described in any one of claims 1 to 9, characterized in that when the food composition is subjected to ultrasonic treatment, the rate of decrease in the number average particle diameter before and after treatment is 60% or less.

11. A food composition according to any one of claims 1 to 10, characterized in that the particles contained in the food composition are particles derived from the citrus juice and / or emulsified particles.

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

13. A food composition according to any one of claims 1 to 12, characterized in that the sugar-acid ratio is 15.0 or less.

14. A food composition described in any one of claims 1 to 13, characterized in that the sugar content is less than 15.0% by mass per 100% by mass of the food composition.

15. A food composition according to any one of claims 1 to 14, characterized in that the lipid content is 10.0% by mass or less per 100% by mass of the food composition.

16. A food composition according to any one of claims 1 to 15, characterized in that the moisture content, calculated on a wet mass basis, is 20.0% by mass or more per 100% by mass of the food composition.

17. A food composition according to any one of claims 1 to 16, which is a beverage or a composition for preparing a beverage.

18. The food composition of claim 17, wherein the beverage is a low-sugar beverage.

19. A method for producing a food composition 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; (2) A step of adding particle components so that the number average particle diameter is 40.0 μm or less; (3) A step of adjusting the density to 1.20 g / cm under a temperature condition of 4±1°C. ３ A process for preparing the following:

20. Particles with a number average particle diameter of 40.0 μm or less are added to a high-acidity food composition, and the density is reduced to 1.20 g / cm at a temperature of 4±1°C. ３ A method for masking oral irritation caused by a high-acidity food composition, comprising:

21. Particles having a number average particle diameter of 40.0 μm or less are added to a high-acidity food composition, and the density is reduced to 1.20 g / cm at a temperature of 4±1°C. ３ A method for suppressing oral irritation without relying on sugars from a high-acidity food composition, characterized by:

22. Particles having a number average particle diameter of 40.0 μm or less are added to a high-acidity food composition, and the density is reduced to 1.20 g / cm at a temperature of 4±1°C. ３ A method for reducing the sugar content in a high-acidity food composition, comprising adjusting the following:

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