Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.

Abstract: An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.

Abstract: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Abstract: A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Abstract: A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 ?m2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 ?m2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

Abstract: The present disclosure relates to a powdery food containing an edible plant. The powdery food has an insoluble dietary fiber content of 1.0 mass % or more on a dry mass basis, a specific surface area per unit volume after ultrasonication of 0.02 m2/mL or more, and a 2-pentylfuran content of 1 ppb or more and 50,000 ppb or less.

Abstract: A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

Abstract: A liquid seasoning containing a plant-based meat product to which flavor similar to a cooked and processed meat and meat texture when eating except texture by a physical resistance when chewing are given, and a method of producing such a liquid seasoning, as well as a plant-based meat product having improved meat texture and a method of producing such a plant-based meat product are provided. This disclosure further provides a method of producing a liquid seasoning containing a plant-based meat product, the method includes using a seasoning liquid, a food having emulsification capability, a dry textured vegetable protein, a food containing water-soluble polysaccharide, and edible oil/fat, as essential raw material components, mixing these essential raw material components, emulsifying the seasoning liquid, and performing a heating process at 70° C. or more and less than 100° C. after impregnating the dry textured vegetable protein with the obtained emulsified liquid seasoning.

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: The present disclosure relates to a powdery food including a foodstuff containing insoluble dietary fibers including an insoluble dietary fiber localized site. The powdery food has insoluble dietary fiber content of 5 mass % or more by dry mass, and the number average particle size of particles in the powdery food after ultrasonication measured by a laser diffraction particle size distribution analyzer with ethanol is below 30 ?m. The powdery food has at least one of N (?/?) of 0.40 or more, where ? is a particle number having unevenness degree of 0.6 or less and circularity degree of 0.2 or less and ? is a particle number having unevenness degree of 0.6 or more and circularity degree of 0.2 or less, and a regression coefficient a of regression line y=ax+b determined by a least squares method of above 0.35.

Abstract: A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m2/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 ?m or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 ?m.

Abstract: An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 ?m or larger and 150 ?m or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less.

Abstract: A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C.

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: An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.

Abstract: An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

Abstract: A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 ?m and 1,000 ?m or less and an average of minimum differential value is equal or greater than ?900 kN/m2%.

Abstract: A puffed food composition having crispy texture, unlikely to stick to teeth, and exhibiting suppressed astringent taste is provided. The puffed food composition includes an edible plant, 3 mass % or more of insoluble dietary fibers, 5 mass % or more of starch, and 4 mass % or more of protein. The particle size d60 of particles in a dispersion liquid of the puffed food composition after disturbance is 0.3 to 1,000 ?m, the maximum particle size of particles in a dispersion liquid of the puffed food composition before disturbance is 200 ?m or more, and the minimum differential value is ?100 kN/m2% or less.

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: Provided is a solid composition which is not too hard and excellent in edibility and to which a dry and good crispy texture and a favorable raw material-derived flavor are imparted regardless of a high content of insoluble dietary fiber. A solid composition includes a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits is provided. The solid composition contains 3 mass % or more of protein. The solid composition contains 3 mass % or more of insoluble dietary fiber. The moisture content on wet basis is 11 mass % or less. The drying rate (105° C., 5 minutes) is 0.02 g/s·m2 or more. A 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 ?m and 600 ?m or less.