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: A composition may include a fine particle composite comprising at least 0.1 mass % of an insoluble dietary fiber. A total fat/oil content of the composition may be less than 20 mass % and the composition may have a maximum particle size that is larger than 100 ?m and a modal diameter of 5 to 400 ?m. When the composition is ultrasonicated, the ultrasonicated composition may have a modal diameter of 0.3 to 100 ?m.

Abstract: An emulsified condiment includes fine food particles of at least one selected from the group consisting of pulses, nuts and seeds. The emulsified condiment further includes an oil or fat, an organic acid, water, and salt. The emulsified condiment includes 2 to 98 mass % of the fine food particles, and has 10 mass % or more of a total fat content and 20 mass % or more of a water content. A modal diameter of the fine particles in the emulsified condiment is 0.3 to 100 ?m. The emulsified condiment has a value of 6 to 9, a chroma of 1 to 6, and a hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system. The emulsified condiment has a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

Abstract: An emulsified seasoning including fine food particles derived from beans or nuts and having a water content of 50 mass % or less, an oil or fat, an organic acid, and water. A solid content of the emulsified seasoning may be 10 to 98 mass %, a total oil or fat content of the emulsified seasoning may be 10 to 60 mass %, a modal diameter of the emulsified seasoning may be 0.3 to 100 ?m, and a water content of the emulsified seasoning may be 20 to 80 mass %. The emulsified seasoning may have a viscosity of 4,000 mPa·s or more, as measured with a B-type viscometer at 20° C.

Abstract: A liquid seasoning includes: a water-insoluble dietary fiber; and one or more of the group consisting of a fruit juice and a vegetable juice. The liquid seasoning may contain the water-insoluble dietary fiber in an amount of 0.25 to 15% by mass. A content ratio between the water-insoluble dietary fiber and the one or more of the group consisting of a fruit juice and a vegetable juice may be of 1:1 to 1:100 by mass.

Abstract: An ingredient-containing emulsified liquid seasoning may include: (A) an ingredient; (B) at least one fat and oil that is either a flavor oil or an edible fat and oil other than a flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.

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 heat-treated tomato product includes a heat-treated tomato containing 3-hexenol and 2-isobutylthiazole. A content of 2-isobutylthiazole in the heat-treated tomato product ranges from 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product ranges from 1.0:1.5 to 1.0:25.2. A method for producing a heat-treated tomato product includes crushing or grinding raw material tomatoes, preparing a heat-treated tomato comprising flavor components by heating the crushed or ground tomatoes, and adjusting contents of the flavor components in the heat-treated tomato product. The flavor components include 2-isobutylthiazole and 3-hexenol. A content of 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 1.0:1.5 to 1.0:25.2.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m and a decreased maximum particle size. A 10th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 10 to 98% by mass, pulverizing the dried food ingredients in the mixture, and obtaining a food composition comprising the at least one oil or fat and 2 to 98% by mass of fine particles of the dried food ingredients. The dried food ingredients are selected from the group consisting of a vegetable, a fruit and an alga. The food composition has a water content of less than 20% by mass. When the food composition is subjected to an ultrasonication treatment at a frequency of 40 kHz and an output of 40 W for 180 seconds, the fine particles after the ultrasonication treatment have a modal diameter of 0.3 to 200 ?m.

Abstract: A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 ?m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m. The paste composition satisfies a contact angle of 40° to 160°, a sliding angle of 50° or more, or an advancing contact angle of 50° or more.

Abstract: A packaged article includes a packing bag which includes a welded portion that hermetically seals a container compartment in which a fluid content is contained. The welded portion includes a weak sealant section configured to be parted when the container compartment is pressed to communicate the container compartment and the exterior of the packing bag. A strong sealant section is configured to maintain a welded state at the time when the weak sealant section is parted. The container compartment includes a primary container section and a secondary container section. The secondary container section includes a narrow neck that is narrower than the primary container section in a width-wise direction, which corresponds to a direction in which the weak sealant section extends. The secondary container section is in communication with the primary container section at the narrow neck. The secondary container section is located adjacent to the weak sealant section.

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 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: A liquid condiment includes a seasoning liquid and a solid ingredient that is a vegetable immersed in the seasoning liquid. The seasoning liquid has a Brix value of 1 to 40, a pH value of 2 to 5, and a calcium content of 0.03 to 0.25% by mass. The solid ingredient is able to pass through a 3-mesh sieve but not through an 8-mesh sieve. The liquid condiment includes the solid ingredient in an amount of 10 to 60% by mass on a wet basis.

Abstract: Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C.

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 spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle ? of 20°<?<45° determined with tan ?=H/r. The condiment has a viscosity of 600 to 8,500 mPa·s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20° C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

Abstract: An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass.

Abstract: A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cm3 when heated at 80° C.