A composition for foodstuff, having a mass ratio of a total content of D-isoleucine, D-leucine, and D-valine to the content of D-alanine (D-isoleucine, D-leucine, and D-valine/D-alanine) of 0.1 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

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.

A liquid composition comprised of a micellar casein concentrate (MCC), more specifically a MCC that is of non-bovine origin. Food products comprised of the liquid composition and methods for the production of the liquid composition of present invention.

The present invention relates to the production of vanillin via the bioconversion of isoeugenol. The bioconversion can be mediated in a cellular system (e.g., an Escherichia coli bacterium), or in an enzymatic reaction mixture without a cellular system.

An object of the present invention is to provide a fermented seasoning containing 5′-nucleotides derived from fermentation at a high concentration without externally adding 5′-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

An object of the present invention is to provide a fermented seasoning containing 5′-nucleotides derived from fermentation at a high concentration without externally adding 5′-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.