A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.

Provided are a fermented soy beverage concentrate and a novel method for producing the fermented soy beverage concentrate. Provided is a method for producing a fermented soy beverage concentrate, the method including: a fermentation step of fermenting a soy beverage by adding a microorganism to the soy beverage; a volume increase step of mixing a fermented soy beverage obtained in the fermentation step and a soy beverage together to achieve an increased volume, thereby giving a mixture having a pH of lower than 6.0; and a concentration step of concentrating a solid content from the mixture obtained in the volume increase step.

Provided are a fermented soy beverage concentrate and a novel method for producing the fermented soy beverage concentrate. Provided is a method for producing a fermented soy beverage concentrate, the method including: a fermentation step of fermenting a soy beverage by adding a microorganism to the soy beverage; a volume increase step of mixing a fermented soy beverage obtained in the fermentation step and a soy beverage together to achieve an increased volume, thereby giving a mixture having a pH of lower than 6.0; and a concentration step of concentrating a solid content from the mixture obtained in the volume increase step.

Disclosed herein is an isolated strain of Lactobacillus rhamnosus LRH05, which is deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH under an accession number DSM 33616. Also disclosed herein are a composition including the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota, and use of the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota.

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

Proteins are obtained from soy milk by concentrating the soy milk while increasing the dry matter content. A water-soluble organic solvent is added to the soy milk to form an organic-aqueous suspension in such a way that a shift in the solubility equilibrium occurs due to the addition of the organic solvent and a displacement extraction takes place. The volume of added organic solvent in step iii is selected such that the content of organic solvent of the organic-aqueous suspension is at least 15% by volume. The suspension is adjusted to a pH value of less than pH=7, forming at least one protein phase. The protein phase, with a residual oil content of less than 5 wt. %, based on the dry substance content of the protein phase, is separated from the suspension.