Abstract: A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 ?m or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

Abstract: A method for easily controlling dry odors and extracting plant-specific sweet flavors in dry plant powders is provided. A dried plant powder with a dietary fiber content is 5 mass % or more in terms of dry weight, a dimethyl sulfoxide content is 1 ppb or more and 40,000 ppb or less, d50 of particle size after ultrasonication is 1,000 ?m or less, a dimethyl sulfide content is 1 ppb or more and 2,000 ppb or less, and a ratio of dimethyl sulfoxide content to dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less, is provided.

Abstract: A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

Abstract: A dried powder of an edible plant which hardly gets damped, without relying on a substance other than a dried edible plant serving as a main food material for imparting features to a flavor and a color tone of a dried powder, and a method for producing the same is provided. The dried powder contains an edible part and a non-edible part of a dried edible plant which a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less, a repose angle is 0.7 rad or more, loose bulk density/tight bulk density is 0.88 or less and a moisture content is 20% by mass or less.

Abstract: The present disclosure provides a dairy-containing vinegar beverage which dairy specific off-taste and off-odor are reduced, the irritation of the throat and “choking” are suppressed, has a mild sour taste, milk protein is likely not to aggregate/precipitate even under a low pH, the appearance, tongue feel and down-the-throat feel are not compromised even during long-term storage, and has a well-balanced flavor. This dairy-containing vinegar beverage contains vinegar and diary, has the lactic acid content per 100 mL of the beverage in a range from 1 to 500 mg and the content mass ratio of free methionine to the total methionine of 0.34 or greater.

Abstract: A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

Abstract: A fat/oil composition containing fine food particles, having good spreadability even under a low or high temperature is provided. The fat/oil composition containing fine food particles has a fine food particle content of 25-90 mass %, a total fat/oil content of 10-70 mass %, a modal diameter of 0.3-200 ?m after ultrasonication, a sugar content of 15-60 mass %, and a moisture content of 20 mass % or less, and satisfies at least one of a stress measured with a dynamic viscoelasticity measuring device under a certain condition is 0.2 N or less, a loss tangent measured with a dynamic viscoelasticity measuring device under a certain condition is 1.000 or more and a value measured at 20° C. and 10 seconds with a Bostwick viscometer is 0.1-20 cm.

Abstract: A method of producing vinegar in which acidity in terms of acetic acid is decreased is provided. A method of producing vinegar containing fermented cellulose and acetic acid includes conducting fermentation allowing an acetic acid bacterium to mainly produce fermented cellulose under fermentation condition (A), and conducting fermentation allowing the acetic acid bacterium to mainly produce acetic acid under fermentation condition (B). Fermentation condition (A) includes acidity X in terms of acetic acid and ethanol concentration Y in a medium at the start of fermentation satisfy formula (I): 0<X+Y<4.0 (I). In the formula, X represents acidity in terms of acetic acid (% (w/v)), and Y represents ethanol concentration (% (v/v)). Fermentation condition (B) includes ethanol concentration in fermentation liquid is controlled during fermentation to be more than 0% (v/v) and less than 4% (v/v).

Abstract: A solid food product composition containing insoluble dietary fibers, which prevents powders and/or ingredients from scattering when folded into bite-size pieces or chewed at eating is provided. The solid food product composition containing insoluble dietary fibers includes an edible part and/or a non-edible part of one or more foodstuffs containing the insoluble dietary fibers. A content of the foodstuff is 5% or more and 95% or less in terms of total dry mass, a content of insoluble dietary fibers is 1% or more, a sugar content is 10% or more and 75% or less, a moisture content is 20% or less, a 50% cumulative particle diameter after ultrasonication is more than 15 ?m and 500 ?m or less, a 90% cumulative particle diameter after ultrasonication is 50 ?m or more and 1,000 ?m or less and a minimum particle diameter after ultrasonication is 4 ?m or less.

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: To provide an ingredient-containing seasoning having an egg flavor and a creamy texture without a quality deterioration due to emulsification with oil and fat which is peculiar to an emulsified seasoning such as a conventional egg flavor seasoning. The seasoning contains an egg yolk, acetic acid, and an ingredient, has a viscosity of 700 mPa·s or more and 5000 mPa·s at 20° C., has a content ratio of the egg yolk more than 1 mass % and 18 mass % or less, and has an oil/fat content of 10 mass % or less with respect to the entire seasoning.

Abstract: The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa·s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

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: Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture containing a solid fat and a liquid oil is hardened in the presence of an oil-and-fat hardening agent containing cellulose.

Abstract: A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm2.

Abstract: A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

Abstract: Provided is a method for producing, a method for improving an appearance and taste, and a composition of a plant-containing solid fat comprising a finely ground plant material in a solid fat. The method may comprise subjecting plant particles to a fine grinding in the presence of a solid fat liquefied with heating until an average particle diameter of the plant particles reaches 25 ?m or less, and then hardening the solid fat by cooling.

Abstract: An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.

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 food mixture may include an oil/fat composition that comprises fine plant particles and a plant oil or fat, and a plant-derived dried food that is embedded in the oil/fat composition. The fine plant particles may have as average particle diameter of 0.3 to 30 ?m , the plant oil/fat may be a fluid at 20° C., and the oil/fat composition may contain the fine plant particles in an amount of 10 to 80 mass %.