Abstract: A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 ?m or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 ?m or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

Abstract: A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 ?m or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Abstract: An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Abstract: This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.

Abstract: A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 ?m or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Abstract: A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.

Abstract: Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 ?m or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 ?m or more.

Abstract: A swollen composition contains a starch derived from pulse and/or cereal and satisfies the following conditions (1) to (5). (1) Starch content is not less than 3 mass % in terms of moistened mass. (2) Moisture content based on dry weight is less than 150 mass %. (3) Dietary fiber content is not less than 3.0 mass % in terms of moistened mass. (4) When at least one frozen section A of the composition obtained under specific conditions is observed, a ratio of a weighted average area with respect to a weighted average perimeter length in void regions of an area of not less than 10,000 ?m2 with respect to a composition cross-section image area, is not less than 100. (5) A ratio of value ? to value ? is not less than 0.3.

Abstract: Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.

Abstract: A leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass % or more in terms of wet mass. (2) The dry-based water content is less than 150 mass %. (3) The dietary fiber content is 3.0 mass % or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass % or more in terms of wet mass. (5) When a water slurry made of ground product of the composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value ?]/[value ?] is 100 or less. (6) A water suspension liquid of the ground product is subjected to a treatment with ?-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve, the logarithmic values ranging from 3.0 inclusive to 6.0 exclusive.

Abstract: The acetic acid-containing composition contains acetic acid and one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole. The acetic acid odor of an acetic acid-containing composition, such as a food or beverage product or a cleaner containing acetic acid is suppressed. A method for producing an acetic acid-containing composition includes a step of adding one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole to an acetic acid-containing composition. A method for suppressing the acetic acid odor of an acetic acid-containing composition is also provided.

Abstract: Provided is a food product containing mushroom ingredients The food product contains a mushroom ingredient having a shortest side length of greater than 5 mm at a content of 1.0 mass % or more in terms of wet mass in the food product, the content ratio of a mushroom ingredient having a shortest side length of 5 mm or less to the mushroom ingredient having the shortest side length of greater than 5 mm is 20 times or less in terms of wet mass in a 10 mesh-on fraction, and when a 10 mesh-pass fraction is measured by “Method ?”, the maximum viscosity at a time point when the fraction reaches 80° C. is less than 1200 cP Explosive boiling during heat cooking of a mushroom-ingredient-containing food product is suppressed while the chewing texture of the mushroom ingredients is maintained even after the heat cooking.

Abstract: The present invention provides a composition containing a dried edible plant which contains a specific amount of ?-terpinene and in which hay-like odor is suppressed. The present invention relates to a composition containing a dried edible plant in which ?-terpinene is contained, the composition satisfying all of following characteristics (1) to (4): (1) a total content of straight-chain fatty acids having 6 and/or 7 carbon atoms is 0.05 to 200 000 ppb in terms of dry mass; (2) a content of ?-terpinene is 0.01 to 100 000 ppb in terms of dry mass; (3) a ratio of the total content of straight-chain fatty acids having 6 and/or 7 carbon atoms to the content of ?-terpinene is 0.001 mass % or more in terms of dry mass; and (4) a water content on a dry basis is less than 30 mass %.

Abstract: A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 ?m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

Abstract: An information processing device includes a controller that registers a user and acquires, from a terminal of the registered user, intake information regarding food that the user has taken, one or more pieces of information from among feeling information regarding a feeling of the user, biological information, and behavior information, and/or sensation score information derived from the one or more pieces of information and a storage that stores, in an associated manner, the acquired intake information, the acquired one or more pieces of information and/or the acquired sensation score information, and identification information of the user. The controller outputs, to the terminal of the user, advice information including information regarding a correlation between the intake information and the sensation score information.

Abstract: A food composition contains a solid composition, the solid composition containing starch derived from beans and/or cereals, in a seasoning liquid. The food composition satisfies all of the following (a) to (c): (a) the sodium chloride content of the food composition is 2 mass % or less in terms of wet mass; (b) when measured in accordance with [Procedure a] using a rapid visco analyzer, the final viscosity of the seasoning liquid at a lowered temperature of 50° C. is higher than 5.0 cP and not higher than 550 cP; and (c) when measured by dynamic headspace gas chromatography-mass spectrometry, the 2-pentylfuran peak area ratio of the seasoning liquid to the solid composition is 100 or less. In [Procedure a] a sample is heated from 50° C. to 95° C. with a rapid visco analyzer, maintained for 3 minutes, and then cooled to 50° C. followed by the measurement of the viscosity.

Abstract: A method of producing natto includes inoculating a mutant strain of Bacillus subtilis var. natto onto steamed or boiled soybeans, and fermenting the soybeans inoculated with the mutant strain by maintaining a temperature of the soybeans at 40° C. to 53° C. The number of the mutant strain spores after fermenting the soybeans is 5×105 or less spores per gram of the fermented soybeans. A single colony of the mutant strain cultured in a selective solid medium supplemented with biotin at a gas phase temperature of 49° C. for 48 hours has a region having a hue of yellow (Y), a value of 9 or more, and a chroma of 2 or less, as defined by the Munsell Color System, and a surface area of the region is 20% or less of the total surface area of the single colony.

Abstract: A method for producing a starch-containing solid composition for heat-cooking utilizes an extruder that contains a screw that is turned by a motor; a barrel that surrounds the outer periphery of the screw; a feeder that is attached to the base side of the barrel and that is for loading a food material; and a die part that is attached to the tip side of the barrel and that is for discharging the food material after kneading while shaping the food material. The screw has, in order from the base side to the tip side, at least a flight section and a kneading section. The length of the flight section is not less than 50% of the entire length of the screw. The length of the kneading section is less than 50% of the entire length of the screw.

Abstract: An agent for reducing acid irritation capable of reducing throat irritation when an acetic acid-containing food or beverage product is taken is provided. An agent for reducing acid irritation containing cardamonin as an active ingredient is provided.

Abstract: A method for manufacturing an acetic acid bacterium culture and the acid bacterium culture, the acid bacterium culture contains PS1 (Glc:Gal:Man:GlcA=6.0:5.0 to 6.5:0.05 to 0.4:0.05 to 0.4) and/or PS2 (Glc:Rha:Man:GlcA=4.0:1.5 to 2.5:0.05 to 0.4:0.05 to 0.4) which are/is water-soluble polysaccharide(s). The method includes a fermentation step S1: a step of culturing acetic acid bacteria belonging to the genus Kozakia to give a first culture containing PS1, or culturing acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS2, or culturing acetic acid bacteria belonging to the genus Kozakia and acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS1 and PS2.