Method for producing processed solid food

Abstract

To provide a new flavoring means for a food material.SOLUTION: The method for producing the processed solid food includes a step of adding water, oil and fat, cyclodextrin and an oil-in-water type emulsion containing thickening polysaccharides and flavor components to a solid food.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing flavored, preferably flavor-enhanced, processed solid foods. It is related to. [Background technology]

[0002] Currently, an emulsion composition comprising an oil, water, cyclodextrin, and a water-soluble gelling agent is available. It is widely used in various fields such as medicine, cosmetics, food and beverages.

[0003] Patent Document 1 describes a method for producing a cellulose acetate composition containing water, oil, cyclodextrin, and carboxymethylcellulose. Carbohydrate (CMC), xanthan gum, locust bean gum, guar gum, glucoman Naan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, A skin emulsion comprising at least one water-soluble gelling agent selected from the group consisting of lanthanum. A composition is disclosed.

[0004] Patent Document 2 describes a composition containing water, oil, cyclodextrin, a water-soluble gelling agent, and a water-soluble An acidic emulsion composition containing an organic solvent is disclosed.

[0005] Patent Document 3 describes a method for producing a cellulose acetate composition containing water, oil and fat, cyclodextrin, and carboxymethylcellulose. Carbohydrate (CMC), xanthan gum, locust bean gum, guar gum, glucoman Naan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and at least one water-soluble gelling agent selected from the group consisting of lanthanum and lauric acid. The ratio of the blending amount to the total blending amount of the cyclodextrin and the water-soluble gelling agent is In terms of ratio (amount of the oil / fat blended: total amount of the cyclodextrin and the water-soluble gelling agent) The emulsion composition is disclosed in which the blending amount is in the range of 1 or more but less than 9: 9 or less but more than 1.

[0006] In addition, in order to improve the texture and quality of meat and seafood ingredients, alkaline substances and sediments have been used. Various methods using modifiers such as powder have been reported. By holding the potash substance and forming a film on the surface using a film-forming substance, Extremely good texture, yield, and minimal bitterness, harshness, or unpleasant odor due to the use of alkaline substances. It is disclosed that processed meat, seafood, etc. having a good flavor and excellent shelf life can be obtained. It is being done. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] WO2022 / 064997 publication [Patent Document 2] Patent No. 7196346 [Patent Document 3] Japanese Patent Application Publication No. 2023-142681 [Patent Document 4] Patent No. 4083779 Summary of the Invention [Problem to be solved by the invention]

[0008] Conventionally, even if flavoring ingredients such as spices and flavors are added to food ingredients to add flavor, Subsequent processing such as heat treatment (e.g., retort sterilization) may improve the strength and duration of the flavor imparted. The flavor of the food is reduced, and the food may not have a good flavor. In this field, a new method is proposed that can impart flavor to food ingredients without reducing the flavor. There was a strong demand for a means of adding flavor. Therefore, the present invention provides a method for producing a food material in which the intensity and / or duration of the flavor imparted to the food material is not easily reduced, To provide a new means for flavoring food materials. [Means for solving the problem]

[0009] As a result of extensive research to solve the above problems, the present inventors have found that a composition containing fats and oils, water, cyclodextrin, An oil-in-water emulsion containing phosphorus, a thickening polysaccharide, and a flavor component is added to a food material. When the flavoring agent is applied to the food material, it adheres to the food material and can hold and retain the flavoring agent there. It was found that the flavor of

[0010] Furthermore, the oil-in-water emulsion has excellent emulsion stability, and even after heat treatment, It adheres to food and can hold and retain flavor components there, and the smell of food after heat treatment is However, it was found that a good flavor could be felt.

[0011] Furthermore, by adding the oil-in-water emulsion and an alkaline substance together, It has been found that the flavor-imparting effect of the oil-in-water emulsion can be enhanced by using the above-mentioned method.

[0012] The present invention is based on these new findings and includes the following inventions. [1] For solid foods, An oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. Lujon A method for producing a processed solid food, comprising the step of adding [2] The manufacturing method of [1], further comprising adding an alkaline substance. [3] The method according to [1] or [2], further comprising a step of heat treatment after the step of adding. Construction method. [4] The thickening polysaccharide is carboxymethyl cellulose (CMC), xanthan gum, Locust bean gum, guar gum, glucomannan, kappa-carrageenan, i-carrageenan Naan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, Phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch Pus, tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropyl hydroxyethyl cellulose, and propyl methyl cellulose. The manufacturing method according to any one of [1] to [3], wherein the manufacturing method is one or more of the above. [5] The alkaline substance is selected from the group consisting of carbonates, hydrogen carbonates, and organic acid salts. The manufacturing method according to any one of [2] to [4], wherein the method is one or more selected from the group consisting of: [6] The step of adding further includes adding a film-forming substance, [1] to [ 5] manufacturing method. [7] The film-forming substance is carrageenan, agar, alginic acid and its salts, locust Bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch. [6] The manufacturing method of [6], wherein the manufacturing method is one or more of the above. [8] The solid food is a raw solid food and / or a solid food in which the protein is not heat-denatured. A method for manufacturing any of [1] to [7], which is a food product.

[0013] [9] An oil-in-water mixture containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. type emulsions, as well as solid foods, Processed solid foods, including:

[10] The thickening polysaccharide is carboxymethyl cellulose (CMC), xanthan gum , locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan nan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, Phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked Starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxy propylmethylcellulose and hydroxyethylcellulose [9] Processed solid foods that are one or more of the following:

[11] In addition, processed solid foods [9] or

[10] containing alkaline substances.

[12] The alkaline substance is selected from the group consisting of carbonates, hydrogen carbonates, and organic acid salts.

[11] Processed solid foods, selected from one or more of the following.

[13] In addition, processed solid foods [9]-

[12] containing film-forming substances.

[14] The film-forming substance is selected from the group consisting of carrageenan, agar, alginic acid and its salts, and locusts. Tobean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth Selected from the group consisting of tocopherol, pullulan, gellan gum, curdlan, starch, and modified starch

[13] A processed solid food that is one or more of the following:

[15] The solid food is a raw solid food and / or the protein is not heat-denatured. A processed solid food, any of the solid foods [9] to

[14] .

[16] A heat-treated processed solid food that is any of the processed solid foods [9] to

[14] .

[17] Any of the processed solid foods [9] to

[14] or the heat-treated processed solid foods

[16] Foods including shaped foods.

[0014]

[18] In water containing water, oil, cyclodextrin, thickening polysaccharides and flavor components A food additive, including an oil emulsion.

[19] The thickening polysaccharide is carboxymethyl cellulose (CMC), xanthan gum , locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan nan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, Phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked Starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxy propylmethylcellulose and hydroxyethylcellulose

[18] Food additives, which are one or more of the following:

[20] Furthermore, a food additive of

[18] or

[19] containing an alkaline substance.

[21] The alkaline substance is selected from the group consisting of carbonates, hydrogen carbonates, and organic acid salts.

[20] A food additive selected from one or more of the following.

[22] Further, any of the food additives

[18] to

[21] containing a film-forming substance.

[23] The film-forming substance is selected from the group consisting of carrageenan, agar, alginic acid and its salts, and locusts. Tobean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth Selected from the group consisting of tocopherol, pullulan, gellan gum, curdlan, starch, and modified starch

[22] Food additives, which are one or more of the following.

[24] A food additive according to any one of

[18] to

[0023] , used in the manufacturing method according to any one of [1] to [8]. [Effects of the Invention]

[0015] According to the present invention, a food product can be prepared that is less likely to lose the intensity and / or persistence of flavor imparted to the food material. It is possible to provide a new means of flavoring materials. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention provides a solid food product comprising: An oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. Lujon, The present invention relates to a method for producing a processed solid food, comprising adding

[0017] In the present invention, the term "solid food" generally refers to raw solid food and / or protein-rich food. Solid foods that have not been heat-denatured are used, but this is not limited to these, and foods that have been partially heated can also be used. In addition, the solid food may be raw solid food and / or food in which proteins are heat-denatured. Solid foods that have not been frozen or partially thawed, or have undergone any preparatory process, The "solid food" in the present invention may be, for example, beef, pork, Meat such as chicken and mutton, and seafood such as fish, shrimp, squid, and shellfish are preferred. Because the emulsion adheres and penetrates easily, meat is particularly preferred, and meat parts are particularly Not limited.

[0018] The size of the solid food is not particularly limited, and may be any size depending on the desired processed solid food. It can be made into a pod shape. For example, raw horn-shaped corn with a volume of 75 to 320,000 mm 3 (e.g., 5-80mm x 5-80mm x 3-50mm), raw sliced Volume is 1000~1200000mm 3 (e.g., 10-200mm x 10-200 mm x 10 to 30 mm).

[0019] In the present invention, "processed solid foods" include solid foods to which flavoring ingredients have been added or seasoned, and those which have been subjected to heat treatment (in this specification, they are particularly referred to as "heat-treated processed solid foods"). The following forms of processed solid foods are included: Not particularly limited, processed meat products, fish paste products, oily foods, luxury foods, seasonings, confectioneries, frozen foods, These include frozen foods, retort foods, canned foods, bottled foods, and instant foods. For example, when the solid food is meat or seafood, the present invention is not limited thereto. "Processed solid foods" in the above category include, for example, minced meat, off-cuts, etc., which have been seasoned or flavored with added flavoring ingredients. Carcass, block meat, fillet, peeled meat, minced meat, meatballs, meatballs, patties, or any of the above. or various foods containing them (e.g., ham, sausage, etc.) Sage, boiled, baked, fried, steamed, stewed, sauce, soup, etc. (before heat treatment and These include, but are not limited to, processed foods (including those that have been heat-treated).

[0020] In the present invention, the term "oil-in-water emulsion" refers to an emulsified composition in which oils and fats are dispersed in water. Cyclodextrin and thickening polysaccharides play a key role in the formation and stability of this emulsion. Contribute.

[0021] In the present invention, "oils and fats" refers to oils and fats that are generally used in the production of foods and beverages. Both polar and non-polar oils can be used. For example, vegetable oils and fats (e.g., canola oil, rapeseed oil, soybean oil, corn oil, Cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, flaxseed Oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil Oil, Grapeseed Oil, Cocoa Butter, Coconut Oil, Wheat Germ Oil, Almond Oil, Primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil , cocoa oil, jojoba oil, palm kernel oil, etc.), animal-derived fats and oils (e.g., beef tallow, lard, phosphorus, squalene, squalane, etc.), and their extremely hardened oils and fats, interesterified oils, etc. The fats and oils used in the present invention include, but are not limited to, the following: It is preferable that the liquid state is maintained at room temperature. The oils and fats may be used alone or in combination with different oils and fats. A combination of oils and fats may be used, and an appropriate one may be selected depending on the processed solid food to be produced. It can be used as follows.

[0022] The oil-in-water emulsion can contain any amount of oil, for example, 1% by mass or more. The content is 3% by mass or more, 5% by mass or more, or 7% by mass or more, and the upper limit is not particularly limited. However, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less The amount of fat in the oil-in-water emulsion may be 10% by mass or less, or 10% by mass or less. The range of the amount is expressed by using two numerical values ​​selected from the above lower and upper limits. For example, the oil-in-water emulsion may contain 1% to 50% by mass of oil or 1% by mass of fat. up to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass % to 10% by mass or 7% to 10% by mass. If the amount of oil and fat is less than 1% by mass, emulsification may be insufficient. If the amount of fat is more than 50% by mass, the food may feel sticky or slimy. In either case, the desired flavor may not be obtained in the processed solid food. be.

[0023] In this specification, the amount of each component contained in the oil-in-water emulsion is The total mass of the emulsion (total amount of each component) is 100 mass%, and the amounts are shown in mass%. .

[0024] In oil-in-water emulsions, water emulsifies the oil and fat, providing cyclodextrin and thickening agents. It can be contained in any amount that can form an oil-in-water emulsion together with the sugar. For example, an oil-in-water emulsion may contain water at a concentration of 15% by mass or more, 20% by mass or more, or 30% by mass or more. , 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass The upper limit is not particularly limited, but may be, for example, 90% by mass or less. The range of the amount of water in the oil-in-water emulsion is It can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, For example, an oil-in-water emulsion may contain water in an amount of 15% by mass to 90% by mass, 45% by mass to 90% by mass, or %, or an amount selected appropriately from the range of 70% by mass to 85% by mass.

[0025] The amount of water contained in an oil-in-water emulsion is greater than the amount of oil by volume. For example, the volume ratio of the oil and water content is more than 1:1 (oil:water), e.g. For example, 1:2 or more, 1:3 or more, 1:4 or more, 1:5 or more, 1:6 or more, 1:10 or more, The ratio may be 1:15 or more, or 1:20 or more, and there is no particular upper limit on the amount of water. However, the ratio shall be 1:90 or less, 1:80 or less, 1:70 or less, 1:60 or less, or 1:50 or less. By adjusting the amounts of water and oil contained in the oil-in-water emulsion to fall within the above ranges, This can efficiently promote the formation of an oil-in-water emulsion.

[0026] "Cyclodextrin" is a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose. This means that the number of glucose units is 6 for α-cyclodextrin and 7 for β-cyclodextrin. In the present invention, α-, β-, γ-cyclodextrin, its derivatives, and any combination thereof Examples of cyclodextrin derivatives that can be used include ethyl cyclodextrin. Cyclodextrin, methylcyclodextrin, hydroxyethylcyclodextrin , Hydroxypropyl cyclodextrin, Methylaminocyclodextrin, Amino Cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl sucralose Cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin Cyclodextrin, acetylcyclodextrin, branched cyclodextrin, cyclo Dextrin fatty acid ester, glucosyl cyclodextrin, maltosyl cyclodextrin Examples of suitable cyclodextrins include, but are not limited to, α-cyclodextrin. α-Cyclodextrin is highly soluble in water and has little granularity. An oil-in-water emulsion can be obtained.

[0027] In oil-in-water emulsions, cyclodextrins, together with thickening polysaccharides, The addition of the oil-in-water emulsion contributes to the emulsification and emulsion stability of the emulsion. They can be included in an amount that will impart the desired flavor to the processed solid food product being produced. For example, cyclodextrin is added to an oil-in-water emulsion at a concentration of 0.5% by mass or more, and 1% by mass or more. or more, 2.5% by mass or more, 3% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass % or more, and the upper limit is not particularly limited, but for example, 15% by mass or less , 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less The range of the amount of cyclodextrin in the oil-in-water emulsion is It can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, For example, cyclodextrin is added to an oil-in-water emulsion in an amount of 0.5% by mass to 15% by mass. For example, 1% to 15% by mass, 2.5% to 10% by mass, 2.5% to 9% by mass, 3 Mass% to 9% by mass, 4% to 8% by mass, 4.5% to 9% by mass, or 5% to 7% by mass %, preferably 2.5% by mass to 9% by mass, or 4.5% by mass to 9% by mass. The amount of cyclodextrin may be selected from the group consisting of cyclodextrins, ... If the amount of water is too small, the emulsification and emulsion stability of the oil-in-water emulsion may be insufficient. If the amount is more than 5% by mass, the viscosity of the oil-in-water emulsion may become too high, In either case, the desired squeakiness may be observed in the processed solid food. However, it may not be possible to obtain the desired flavor.

[0028] In the present invention, the term "thickening polysaccharide" generally refers to a substance that dissolves in water and imparts viscosity (thickening polysaccharide). The term "polysaccharides" refers to polysaccharides that can be used in the present invention. As a possible thickening polysaccharide, ingredients commonly used in the production of food and drink can be used. The thickening polysaccharides may be used alone or in combination with different polysaccharides. The thickening polysaccharides may be used in combination, and the appropriate one may be selected depending on the processed solid food to be produced. In the present invention, the "thickening polysaccharide" is preferably a calcined polysaccharide. Carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum Glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, Tamari Gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl Hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl Hydroxypropyl cellulose, methylcellulose, hydroxypropyl methylcellulose, hydro hydroxyethyl cellulose, etc., and any of these may be used alone. Two or more different types may be used in combination.

[0029] In the present invention, the "thickening polysaccharide" is more preferably carboxymethyl cellulose (C MC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-calcium Lagenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum More preferably, carboxymethyl cellulose (CMC), glucomannan , tamarind gum, and xanthan gum. These thickening polysaccharides are This can impart particularly high emulsion stability to the emulsion.

[0030] In oil-in-water emulsions, thickening polysaccharides, together with cyclodextrin, The addition of the oil-in-water emulsion contributes to the emulsification and emulsion stability of the emulsion. They can be included in an amount that will impart the desired flavor to the processed solid food product being produced. For example, the thickening polysaccharide is added to an oil-in-water emulsion in an amount of 0.05% by mass or more, 0.1% by mass or more, , 0.2 mass% or more, or 0.3 mass% or more, with no particular upper limit However, for example, 1 mass% or less, 0.8 mass% or less, 0.7 mass% or less, 0.6 mass% or less % or less, or 0.5% or less by mass. The range of the amount of polysaccharide is determined by using two values ​​selected from the above lower and upper limits. For example, the oil-in-water emulsion may contain a thickening polysaccharide in an amount of 0.05% by mass to 1% by mass, 0.1% by mass to 1% by mass, 0.2% by mass to 0.8% by mass, or 0.2% by mass It can be contained in an amount selected appropriately from the range of 0.5% by mass. If the amount is less than 0.5% by mass, the emulsification and emulsion stability of the oil-in-water emulsion will be insufficient. On the other hand, if the amount is more than 1% by mass, the viscosity of the oil-in-water emulsion may become high. In either case, the desired flavor of the processed solid food product is not achieved. You may not be able to get it.

[0031] In the oil-in-water emulsion of the present invention, the cyclodextrin and the increasing agent The combined use of polysaccharides improves emulsification and emulsion stability of oil-in-water emulsions. Emulsification of oil-in-water emulsions by the combined use of rhodextrin and the above-mentioned thickening polysaccharides The emulsion stability is determined by the three-dimensional gelling agent formed when a general gelling agent is dissolved in water and cooled. It does not rely on matrix gels (preferably containing three-dimensional matrix gels). As will be described in more detail in the Examples below, the cyclodextrin and the This is thought to be due to the existence of hydrogen bond interactions that occur with the mucopolysaccharides.

[0032] The oil-in-water emulsion of the present invention further comprises the above-mentioned cyclodextrin and the above-mentioned thickening agent. The combination of polysaccharides achieves emulsification and emulsion stability, making it a more effective emulsion composition than conventional emulsion compositions. It may be substantially free of emulsifiers commonly used in the production of Preferably, the composition is substantially free of emulsifiers. The term "emulsifying agent" refers to an emulsifying agent that exhibits an emulsifying effect in the oil-in-water emulsion of the present invention. It does not mean that no emulsifiers are contained, but it is preferable that emulsifiers are not contained. Preferably, it means that it does not contain any emulsifier. The present invention is substantially free of emulsifiers. This has the advantages of being highly safe, with less irritation and allergenicity associated with the use of emulsifiers. This is preferable because it is possible to obtain a satisfactory oil-in-water emulsion. Examples of commonly used emulsifiers include proteins, peptides, or Hydrolyzate of glycerin, fatty acid ester, organic acid monoglyceride, polyglycerin fat Acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan fatty acid esters , propylene glycol fatty acid ester, polyoxyethylene fatty acid ester, polyglycol Serine condensed ricinoleate, sorbitan fatty acid ester, polyoxyethylene glycol Rubidium fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically hydrolyzed lecithin, polyethylene Examples of suitable ethylene glycol include, but are not limited to, polyethylene glycol and polypropylene glycol. stomach.

[0033] The oil-in-water emulsion of the present invention is preferably used to impart flavor to solid foods. The solid food product further includes a flavor component for enhancing the flavor of the solid food product. The additives can be selected appropriately depending on the food. For example, salty additives such as sodium chloride and potassium chloride can be used. Ingredients: sugars (glucose, fructose, sucrose, maltose, oligosaccharides, isomerized sugar, etc.), sugar alcohols (xylitol, sorbitol, glycerin, erythritol, etc.), natural sweeteners (stevia, sorbitol, glycerin, erythritol, etc.), beer, glycyrrhizin, thaumatin, etc.), artificial sweeteners (aspartame, acesulfame Sweetening ingredients such as potassium, sucralose, etc.; citric acid, succinic acid, lactic acid, tartaric acid, acetic acid, Acidic components such as fumaric acid, malic acid, gluconic acid, and ascorbic acid; glutamic acid, boar umami components such as carboxylic acid and guanylic acid; alkaloids (caffeine, quinine, strychnine, Theobromine, etc.), terpenes (limonoids, limonin, obacunone, nomilin, cucurbit Vittacin, Humulone, Lupron, etc.), glycosides (terpene glycosides, flavanone glycosides, Lysine, neohesperidin, etc.), amino acids (tryptophan, phenylalanine, tri phosphoin, arginine, valine, leucine, isoleucine, proline, etc.), casein and soybeans Bitter components such as proteins; capsaicin, piperine, sanshool, shogaol, Gingerol, diallyl disulfide, p-hydroxybenzyl, isothiocyanate, etc. pungent components of tannins, catechins, theaflavins, thearubigins, and other astringent components (these (but not limited to)) and food ingredients containing them, as well as seasonings, food flavorings (natural food flavorings) flavors, synthetic food flavors, etc.), flavors, and ground spices (spices) and their extracts, Examples of the extract include, but are not limited to, extracts of the extract obtained by heat treatment. Food flavors (natural food flavors, synthetic food flavors, etc.) that easily lose their flavor-imparting effect The flavoring ingredients may be used alone or in combination with different flavoring ingredients. An appropriate one can be selected and used depending on the processed solid food to be produced.

[0034] The flavor component may be either water-soluble or lipophilic, and the water-soluble flavor component may be an oil-in-water flavor component. It is believed that the lipophilic flavor components are retained in the water in the emulsion, while the lipophilic flavor components are retained in the water. It is believed that the flavor components are retained in the oil in the oil-in-oil emulsion. May be suspended and held in water in an oil-in-water emulsion and / or in oil .

[0035] The oil-in-water emulsion contains flavor ingredients to achieve the desired flavor in the processed solid food product. The flavoring ingredients may be added in any amount that can produce a desired flavor. The amount of the oil in water emulsion can be adjusted as needed depending on the type of product. The component is 0.02 mass% or more, 0.05 mass% or more, 0.10 mass% or more, or 0.15 mass% or more. The upper limit is not particularly limited, but for example, 20% by mass or more. The oil-in-water content may be 15% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of flavor component in the emulsion is selected from the above lower and upper limits. For example, in oil-in-water emulsions, the flavor component is expressed as minutes, 0.02 mass% to 20 mass%, 0.05 mass% to 15 mass%, 0.10 mass% to 1 It can be contained in an amount selected appropriately from the range of 0 mass % or 0.15 mass % to 5 mass %. If the amount of flavoring ingredient is less than 0.02% by mass, the processed solid food to be produced will not have a flavor. In some cases, the flavor enhancement may be insufficient, while the quality of the 20 If the amount is more than 100%, the flavor derived from the flavor component will be felt too strongly, and the processed solid food to be produced will be too strong. In either case, the processed solid foods being manufactured may be You may not get the flavor you want.

[0036] In addition to the above ingredients, oil-in-water emulsions may contain other ingredients, if necessary, that are useful in the production of food and beverages. Ingredients that are commonly used in the present invention (hereinafter referred to as "other ingredients") are added to the composition to achieve the effects of the present invention. It can be blended in an amount appropriate for the desired form of use, as long as it does not impair the properties of the composition. Such other ingredients include, for example, excipients, disintegrants, lubricants, binders, diluents, and buffers. , suspending agent, thickener, preservative, antibacterial agent, antiseptic, antioxidant, UV absorber, coloring agent, facial ingredients, dyes, pigments, lubricants, plasticizers, solvents, solubilizers, isotonicity agents, flavorings, vitamins Examples of suitable additives include, but are not limited to, surfactants, pH adjusters, chelating agents, and the like.

[0037] The oil-in-water emulsion is composed of water, oil, cyclodextrin, thickening polysaccharides, and flavoring agents. The ingredients, and other ingredients as needed, are mixed in the amounts described above to produce the composition. The components may be mixed together, or the components may be mixed separately or in any combination. Mixing can be done by any method. This can be done using a blender, mixer, or the like, or by hand. The oil-in-water emulsion obtained by combining may be subjected to heat sterilization treatment.

[0038] The form of the oil-in-water emulsion is not particularly limited, and may be any form having the above water content or any form having a water content of 0.01 to 0.01%. Semi-solid / semi-liquid (gel, sol, etc.) and dry forms (e.g., powder, Such semi-solid / semi-liquid (gel, sol, etc.) and dry forms may also be used. The form of the emulsion (e.g., powder, flakes, etc.) is an oil-in-water emulsion having the above water content. After the emulsion is obtained, it is subjected to a conventionally known drying method to remove the water content of the oil-in-water emulsion. Such drying methods include, for example, Examples include freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, and vacuum drying. However, the moisture content of the oil-in-water emulsion after being subjected to a drying means is not limited to these. The content can be appropriately selected depending on the desired form. For example, less than 15% by mass, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The lower limit of the water content of the oil-in-water emulsion after being subjected to the drying means is not particularly limited. Not specified, but may be 0% by mass or more, over 0% by mass, 0.1% by mass or more, 0.5% by mass or more, 0. The dry content can be 6% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. The range of water content of the body shape is two values ​​selected from the upper and lower limits. For example, the water content of the oil-in-water emulsion can be expressed as 0% by mass to Less than 15% by mass, over 0% by mass and less than 15% by mass, 0.1% by mass to less than 15% by mass, 0.1% by mass Amount% ~ 10% by mass, 0.5% by mass ~ 5% by mass, 0.5% by mass ~ 1% by mass, 0.6% by mass The concentration can be 1% by mass, 0.7% to 1% by mass, or 0.8% to 1% by mass. After being subjected to the drying means, the oil-in-water emulsion of the present invention undergoes a phase transition to become a water-in-oil emulsion. In particular, the dried form does not produce a solid phase at high temperatures (e.g., 10 0℃ to 200℃) and / or high humidity (e.g., up to 95% humidity) conditions. It has high heat and moisture resistance and will not discolor or dissolve even after use. be.

[0039] The obtained dried product may be further crushed, pulverized, or ground to obtain powder or flakes, if necessary. The oil-in-water emulsion obtained by subjecting it to drying means can be in the form of a powder, etc. If necessary, other ingredients may be mixed and stirred in the amounts described above, and / or may be subjected to heat sterilization treatment.

[0040] Semi-solid / semi-liquid (gel, sol, etc.) oil-in-water emulsions and dried products can be used as they are. Alternatively, an appropriate solvent (such as water) may be added at the time of use to mix (re-emulsify) the mixture. That's fine.

[0041] There are no particular restrictions on the amount of oil-in-water emulsion added to solid foods. It is sufficient to impart flavor, preferably to enhance flavor, and the oil-in-water emulsion The type and amount of flavoring ingredients contained in the emulsion, the form of the oil-in-water emulsion, and the processing method used to produce it The moisture content can be appropriately selected depending on factors such as the type of the manufactured solid food. In the case of oil-in-water emulsions in a form having a liquid phase (not in the semi-solid / semi-liquid or dry form described above), In this case, the amount is 0.01 to 5% by mass, preferably 0.05 to 1% by mass, based on the solid food. It can be added as follows. In this specification, the amount of each ingredient added to a solid food is expressed as 100% of the amount of solid food. The amounts are expressed as relative values ​​(% by mass).

[0042] The addition of oil-in-water emulsion to solid food results in the oil-in-water emulsion being deposited on the surface of the solid food. It is desirable to apply the emulsion evenly. or semi-solid / semi-liquid forms (gels, sols, etc.) prepared by reducing the water content. They may be used in the form of a dried substance, or may be used after being appropriately dissolved. The method of contacting the oil-in-water emulsion with the solid food product depends on the type of oil-in-water emulsion used. The method can be appropriately selected depending on factors such as the state and type of solid food. For example, the tumbler method, Examples of methods include kneader mixing, injection, immersion, powder adhesion, spraying, and coating. These may be used alone or in combination (but are not limited to these). .

[0043] Oil-in-water emulsions added to solid foods adhere to the solid foods and remain there, where they are absorbed by the air. The flavor components are retained or maintained, and the intensity and / or duration of the flavor provided by the flavor components is improved. The reduction in the amount of the oil-in-water emulsion can be suppressed, preferably prevented, and the oil-in-water emulsion can be used without the use of the oil-in-water emulsion. This contributes to the perception of a better flavor when eating processed solid foods compared to when they are not.

[0044] Solid foods contain an oil-in-water emulsion and, if necessary, an alkaline substance. An alkaline substance may be added to a solid food together with an oil-in-water emulsion. By doing so, the flavor imparting effect of the flavor component can be further enhanced and / or maintained for a long time. This is preferable.

[0045] In the present invention, the term "alkaline substance" refers to a substance that exhibits alkaline properties when dissolved in water. For example, alkali metal or alkaline earth metal hydroxides can be used. alkali metal salts such as alkali metal hydrates, and their salts with weak acids, specifically alkali metal salts or alkaline earth salts. Examples include substances containing metal salts. More specifically, substances that have the effect of buffering the pH to the alkaline side are For example, a substance having an acid dissociation constant pKa value of 4 or more, preferably 5 or more, and more preferably It is preferable that the salts formed from six or more acids and alkalis are included. Even when solid foods are combined with liquids with lower pH, The pH is maintained at a more alkaline side than the pH of the soluble solids, for example, pH 5.5 to 7.5, preferably pH 6 to 7. It provides good buffering effect so that

[0046] More specifically, the alkaline substance that can be used in the present invention is an alkali hydroxide. Potassium metal hydroxides (sodium hydroxide, potassium hydroxide, etc.), alkaline earth metal hydroxides Examples include calcium hydroxide, magnesium hydroxide, etc. Examples include potassium metal carbonate, alkaline earth metal carbonate, magnesium carbonate, etc. Alkali metal hydrogen carbonates (sodium bicarbonate, etc.), alkaline earth metals Examples of organic acid salts include alkali metal organic acid salts (sodium acetate, etc.). , trisodium citrate, disodium succinate, sodium tartrate, sodium hydrogen tartrate sodium, disodium malate, sodium ascorbate, sodium gluconate, etc.) Examples include alkaline earth metal organic acid salts (calcium lactate, etc.), magnesium organic acid salts, etc. In addition, phosphates such as alkali metal phosphates, alkaline earth metal phosphates, magnesium phosphates, Among these, carbonates and hydrogen carbonates, especially sodium bicarbonate, and organic acids are exemplified. Salts are preferred, especially trisodium citrate.

[0047] There is no particular limit to the amount of alkaline substances that can be added to solid foods, but the amount of alkaline substances that can be added to solid foods is limited. The pH of the surface of the substrate is 6.0 to 13.0, preferably 6.5 to 9.0. If the pH is too low below the above range, the flavor associated with the combined use of an alkaline substance may be undesirable. The effect of further enhancing and / or prolonging the effects of the ingredients may be insufficient, If the pH is too high, the alkaline taste will produce bitterness, astringency, and unpleasant odors, which will impair the flavor. In either case, the desired flavor enhancing effect can be obtained in the processed solid food to be produced. For this reason, alkaline substances are generally used in solid foods. The amount of the additive to be added is 0.1 to 10% by mass, preferably 0.3 to 5% by mass, based on the dry mass. can be done.

[0048] When adding alkaline substances to solid foods, the alkaline substances must be distributed evenly on the surface of the solid foods. It is desirable to apply the alkaline substance so that it adheres to the surface. The alkaline substance may be in the form of a dry powder. Alternatively, a solution containing an alkaline substance may be used. For example, it is desirable to bring the solution into contact with the alkaline substance in the solution. The concentration of the alkaline substance is preferably 0.1 to 40% by mass. The method of soaking should be selected appropriately depending on factors such as the form of alkaline substance used and the type of solid food. For example, a tumbler method, a kneader mixing method, an injection method, or a dipping method can be used. These include, but are not limited to, powder deposition, spraying, coating, and the like, and any one or more of these may be used. The alkaline substance can be used in combination with other substances after contact with solid food. For example, when using a solution containing an alkaline substance, In this case, the solid food may be immersed in a solution containing an alkaline substance at 0 to 30°C for 5 minutes or more. To obtain a high effect, it is preferable to immerse the product in the solution for 15 minutes or more.

[0049] The addition of alkaline substances to solid foods can be done at the same time as the addition of oil-in-water emulsions. If they are done simultaneously, the alkaline substance and the oil-in-water emulsion The solution may contain the alkaline substance in the form of a dry powder. The alkaline substance and the oil-in-water emulsion may be mixed and used. The order in which the oil-in-water emulsion and the soluble fiber type emulsion are added is not particularly limited. The order of application was alkaline substance, followed by oil-in-water emulsion. Or, the opposite may be true.

[0050] By adding alkaline substances to solid foods, the alkaline substances It can loosen the surface (for example, if the solid food is meat or seafood, it can loosen the muscle fibers) , which increases the surface area to which the oil-in-water emulsion adheres and also prevents the oil-in-water emulsion from solidifying. It can penetrate not only the surface of food but also the inside of food, promoting adhesion. , more oil-in-water emulsions were added to solid food than without alkaline substances. When the alkaline substance is applied to the food, the flavor of the flavoring ingredients is stronger than when it is not used. The strength and / or duration of the flavor can be enhanced, and a good flavor can be perceived when eating the processed solid food. This contributes to the

[0051] Furthermore, adding alkaline substances loosens the surface of solid foods, It can soften the texture of processed solid foods and improve the water retention of processed solid foods after heating. It is possible to suppress the decrease in food yield. The term refers to the amount of solid food in a processed solid food that has been heated and whose weight and / or volume has decreased compared to before heating. This means that all

[0052] Solid foods may contain oil-in-water emulsions or oil-in-water emulsions and alkalis. In addition to the hydrophilic substance, a film-forming substance may be added as needed. Film formation with oil-in-water emulsions or with oil-in-water emulsions and alkaline materials By adding a flavoring agent, the flavoring effect of the flavoring ingredient can be further enhanced, and / or It is preferable that the temperature can be maintained for a long time.

[0053] In the present invention, the "film-forming substance" refers to a substance that swells when heated with water and improves water retention. In the case of a solid food to which a film-forming substance is further added, the film-forming substance is heated. When processed, the film-forming substance melts and penetrates into the surface or into the surface and inside of the solid food. It becomes a viscous substance and forms a film on the surface of solid foods, increasing water retention and preventing deterioration of flavor. and / or can suppress a decrease in the yield of processed solid foods after heating. preferable.

[0054] Examples of the "film-forming substance" that can be used in the present invention include carrageenan, agar, and agar. Acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharides, ara Beer gum, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, Examples of starches include, but are not limited to, modified starches. Starch, corn starch, tapioca starch, glutinous rice starch, and other starches and their modified starches, wheat Any suitable starch-containing material, such as flour, can be used. In some cases, using one of these film-forming substances may be effective, but using two or more It is also possible to use the above film-forming substances in combination, with potato starch being particularly preferred.

[0055] There is no particular limit to the amount of film-forming substance added to solid foods. Addition amount of 0.2 to 20 mass %, preferably 0.5 to 10 mass %, based on dry mass If the amount of the film-forming substance is too small, the surface of the solid food may be damaged. In some cases, the film formation is insufficient and the above effects cannot be fully achieved. If the amount is more than the above, it may cause stickiness or sliminess, which may affect the overall flavor of the processed solid food. This may damage the product.

[0056] When adding the film-forming substance to solid food, the film-forming substance should be added in such a way that it adheres evenly to the surface of the solid food. It is desirable to carry out the contact treatment as described above. The film-forming substance may be in the form of a dry powder. When a solution containing a film-forming substance is used, the solution It is desirable that the concentration of the film-forming substance (particularly starch, etc.) in the liquid is 30 to 70% by mass.

[0057] The addition of film-forming substances to solid foods may include oil-in-water emulsions and / or alkaline substances. When the two are performed simultaneously, the oil-in-water emulsion It may be in the same solution as the ion and / or alkaline substance, or in dry powder form. It may be used in combination with an oil-in-water emulsion and / or an alkaline substance. In this case, the order of adding the film-forming substances is not particularly limited. may be added before or after the addition of the alkaline substance.

[0058] The solid food is then mixed with an oil-in-water emulsion and, if necessary, an alkaline substance and / or The processed solid food prepared by adding the film-forming substance may be further subjected to a heat treatment if necessary. The processed solid food (particularly referred to as " The resulting product can be called a "heat-treated processed solid food."

[0059] In the present invention, the "heat treatment" refers to the treatment of an oil-in-water emulsion and, if necessary, The processed solid food prepared by adding an alkaline substance and / or a film-forming substance is boiled in hot water, steamed, or the like. Heat treatment that causes partial or total thermal denaturation of proteins in solid foods by subjecting them to air, hot air, deep frying, stir-frying, etc. The conditions include treating solid food at 80°C for 15 minutes. Heat treatment is carried out under the above conditions. Preferably, it is carried out at 80 to 135°C for about 15 minutes to 20 hours. For example, in the case of chilled foods, this is equivalent to 105°C for 15 minutes, and in the case of retort foods, In the case of aseptic filled foods, this is equivalent to 122°C for 20 minutes or more, and in the case of aseptic filled foods, it is equivalent to 130°C for 10 minutes. Heat treatment under the corresponding or higher conditions can also serve as a sterilization treatment. "Conditions equivalent to 15 minutes at 80°C or higher" means that the ambient temperature is 80°C or higher. This means that the product is heated for a period of time equivalent to 15 minutes at 80°C. Specifically, the temperature must be between 80 and 100°C for 15 minutes or more, and between 100 and 120°C for 15 minutes or more. Examples of conditions include a temperature of 120°C for 10 minutes or more, and a temperature of 120°C for 5 minutes or more.

[0060] The oil-in-water emulsion has excellent emulsion stability and can be easily treated with heat. Even if it is mixed with solid food, it will not immediately demulsify and release flavor components. The oil-in-water emulsion adheres to the solid food even after it has been subjected to heat treatment. The oil-in-water emulsion is then retained in the water, where it can hold or maintain the flavor components. The processed solid food was perceived as having a better flavor when eaten than when no additives were used. Contribute.

[0061] The present invention also relates to a processed solid food product comprising a solid food product and an oil-in-water emulsion.

[0062] The processed solid food of the present invention is a solid food to which the above-mentioned oil-in-water emulsion has been added. processed solid food flavored with flavor components contained in the oil-in-water emulsion added is.

[0063] The processed solid food of the present invention may further contain the above-mentioned alkaline substance and / or film-forming agent, if necessary. The oil-in-water emulsion may contain an alkaline substance and / or By adding a film-forming substance to a solid food, the flavor imparting effect of the flavor component is enhanced. This is preferable because it can further enhance and / or maintain the effect for a long time.

[0064] The processed solid food of the present invention can be produced in accordance with the above-mentioned method for producing a processed solid food. The oil-in-water emulsion described above and, if necessary, an alkaline substance and / or a component The amount of the film-forming substance to be added is preferably a flavor component that can provide a desired flavor in the processed solid food. The flavor imparting effect of the present invention can be further enhanced and / or maintained for a long time. The oil-in-water emulsion may be selected as desired and is not particularly limited. Type and amount of flavoring ingredients, form of oil-in-water emulsion, alkaline substance and / or film-forming substance Adjust accordingly depending on factors such as the type and form of texture, as well as the flavor desired for the processed solid food. For example, the processed solid food of the present invention can be prepared by adding an oil-in-water emulsion (the above-mentioned water content In the case of a form having a soluble fiber (not in the semi-solid / semi-liquid or dry form mentioned above), the solid food The content may be 0.01 to 5% by mass, preferably 0.05 to 1% by mass. Alkaline substances (if used) should be 0.1 to 10% by dry mass of solid food. Preferably, it can be contained in an amount of 0.3 to 5% by mass, and the film-forming substance (if blended) is solid. The amount of the food product is 0.2 to 20% by mass, preferably 0.5 to 10% by mass, on a dry basis. It can include:

[0065] The processed solid food of the present invention is in a form that requires a heat treatment step when eaten. Alternatively, the product may be provided in a form after being subjected to a heat treatment step (heat-treated processed solid product). The term "heat treatment" as used herein is as defined above.

[0066] The processed solid food of the present invention is packaged in a package or container suitable for the type and form of the desired processed solid food. The container form is not particularly limited, but may be a pouch, a can, a bottle, a tube, or the like. The processed solid food of the present invention can be packaged in a container such as a tube, a cup, a bottle, etc., if necessary. The processed solid food may be subjected to heat sterilization treatment before being placed in the container or after being placed in the container and sealed. In the case of a food that is subjected to a heat treatment process, the heat sterilization process also serves as a heat treatment. Good too.

[0067] The processed solid food of the present invention may further include, as needed, a desired type and form of the processed solid food. In accordance with the requirements of the food ingredients, food, seasonings, seasoning liquids, sauces, soups, and in the manufacture of food and beverages, The composition may contain other ingredients that are commonly used in the art.

[0068] In the processed solid food of the present invention, the added oil-in-water emulsion adheres to the solid food. The flavor components are retained or maintained there, and the flavor components are absorbed into the air. The decrease in the intensity and / or duration of the taste can be suppressed, preferably prevented, and Compared to when an oil-based emulsion is not used, the processed solid food is eaten (i.e., heated) A good flavor can be perceived (even after being subjected to a processing step).

[0069] The processed solid food of the present invention may further contain, in addition to the oil-in-water emulsion, alkali, if necessary. If alkaline substances and / or film-forming substances are included, To enhance the intensity and / or duration of the flavor provided by a flavor ingredient compared to when not used in combination. This can be done when the processed solid food is eaten (i.e., after being subjected to a heat treatment process). (Also) a good flavor can be perceived.

[0070] The present invention also relates to a food additive comprising an oil-in-water emulsion.

[0071] The food additive of the present invention contains the above-mentioned oil-in-water emulsion and is added to solid foods. By adding this, the flavor components contained in the oil-in-water emulsion are added to the solid food. Flavors can be added to produce processed solid foods.

[0072] The food additive of the present invention may further contain, as needed, the above-mentioned alkaline substance and / or film-forming substance. When added to solid foods, it can be used to create oil-in-water emulsions. Both can be added with alkaline substances and / or film-forming substances, and the flavor components can be added to enhance the flavor. This is preferable because the effect of the applied composition can be further enhanced and / or maintained for a long period of time.

[0073] The food additive of the present invention can be in any form such as powder, solid, semi-solid, or liquid. The above-mentioned other ingredients that are usually used in the production of food and beverages can be appropriately blended, The food additive of the present invention can be prepared in a suitable container. The form of the container is not particularly limited, but may be a pouch, a can, a bottle, a tube, a bottle, or the like. The product can be shaped like a ball or other container, and can be sterilized by heat before being placed in a container or after being placed in and sealed. It may be attached.

[0074] The food additive of the present invention can be used in the above-mentioned method for producing processed solid foods, For food products, oil-in-water emulsions and, if necessary, alkaline substances and / or Alternatively, the film-forming substance may be used to obtain a desired flavor in a processed solid food, preferably to produce a flavor component. The flavor imparting effect is further enhanced and / or maintained for a long time. It can be used to prepare an oil-in-water emulsion and, if necessary, an alkali. The amount of the active ingredient and / or film-forming substance added is determined so that the desired flavor is obtained in the processed solid food. Preferably, the flavoring effect of the flavoring component is further enhanced and / or maintained for a long period of time. The emulsion may be appropriately selected within the range possible, and is not particularly limited, and may be an oil-in-water emulsion. The type and amount of flavor components contained in the roux, the form of the oil-in-water emulsion, and alkaline substances and / or the type and form of the film-forming material, as well as factors such as the flavor desired in the processed solid food. For example, an oil-in-water emulsion (having the above water content) can be prepared by In the case of a food in a form other than the above semi-solid / semi-liquid or dry form), 0 It can be added in an amount of 0.01 to 5 mass %, preferably 0.05 to 1 mass %, and If alkaline substances are to be added, they should be 0.1 to 10% by dry mass of the solid food, preferably Preferably, it can be added in an amount of 0.3 to 5% by mass, and the film-forming substance (if blended) is 0.2 to 20% by mass, preferably 0.5 to 10% by mass, based on the dry mass of the solid food The food additive of the present invention can be added in the form of an oil-in-water emulsion, If necessary, the alkaline substance and / or the film-forming substance may be added in any amount that can achieve the above-mentioned amounts. It can be included in an amount of

[0075] In the food additive of the present invention, an oil-in-water emulsion and, if necessary, an alkali The reactive material and / or film-forming material may be all contained in one container, or are stored separately in two or more containers, each separately or in any combination. It may be permitted. The present invention will be described below with reference to examples, but the present invention is not limited to these examples. There is no. [Example]

[0076] Experiment 1: Evaluation of emulsion stability of oil-in-water emulsions (1) Preparation of oil-in-water emulsion According to the composition in Table 1 below, each component was added and mixed to prepare an oil-in-water emulsion. The oil (canola oil) was used, and carboxymethyl cellulose was used as a thickening polysaccharide. Carbohydrate (CMC), glucomannan, guar gum, κ-carrageenan, tamarind gum, Langmuir gum, xanthan gum, ι-carrageenan, locust bean gum, λ-carrageenan As controls, non-polysaccharide thickeners carboxyl vinyl polymer and polyacrylic acid sodium were used. It was formulated with one of the following: thorium.

[0077] Mix each component at once using a hand blender at 20,000 rpm for 10 minutes. The resulting oil-in-water emulsions (50 mL) were placed in conical tubes ( Transfer to a Falcon® conical tube (50 mL) and heat at 3000 rpm for 1 minute. The thickness (depth) of the aqueous phase, micelles, and oil phase was then visually observed, and the proportion of each phase was The emulsion stability of each composition was evaluated by measuring the ratio of micelles (%). Those with a micelle ratio of 70% or more but less than 100% are marked with a "◎", and those with a micelle ratio of 70% or more but less than 100% are marked with a "〇". If the percentage of cells was less than 70%, it was marked as "X".

[0078] The amount of each component in the table below is the total amount of the oil-in-water emulsion obtained. The amount is expressed as a mass % with the amount of fats and oils, α-cyclodextrin, and Both the sugar and the thickening polysaccharides used were food additives (food grade).

[0079] [Table 1]

[0080] (2) Results Thickening polysaccharides added to oil-in-water emulsions, the measured proportions of each phase, and the evaluation results The results are shown in Table 2. Add the thickening polysaccharide together with water, oil, and α-cyclodextrin and mix. It is possible to form an oil-in-water emulsion by using polysaccharides such as cellulose, cellulose acetate, and cellulose acetate. Carboxymethylcellulose (CMC), glucomannan, guar gum, kappa-carrageenan , tamarind gum, gellan gum, xanthan gum, ι-carrageenan, locust bean When gum and λ-carrageenan were used, oil-in-water emulsions were formed even under the above conditions. It was confirmed that the micellar phase of CM was maintained and that it exhibited particularly high emulsion stability. When C, glucomannan, tamarind gum, and xanthan gum were added, the water No separation of the aqueous phase and oil phase was observed, confirming a significantly high emulsion stability. Depending on the addition of a thickener, the separation of the water phase and the oil phase may be significant under the above conditions, resulting in poor emulsion stability. was found to be relatively low.

[0081] [Table 2]

[0082] Experiment 2: Interaction between α-cyclodextrin and thickening polysaccharides in oil-in-water emulsions Evaluation of effects To evaluate the interaction between α-cyclodextrin and thickening polysaccharides in aqueous solution, Isothermal titration calorimetry according to known methods The enthalpy change (ΔH) was calculated by ITC. , an isothermal titration calorimeter (NANO ITC SV; TA Instruments) The aqueous solution of α-cyclodextrin (25g / 100mL) was added to the aqueous solution of thickening polysaccharides. A solution (0.05g / 100mL) was injected at 10μL every 180 seconds for 25 times (75 minutes). The enthalpy value (μJ) was calculated from the area of ​​the 25th (final) titration peak. As a reference, non-polysaccharide thickeners, carboxyl vinyl polymer and sodium polyacrylate, were used. The enthalpy value (μJ) was similarly calculated using the ion beam.

[0083] The results are shown in Table 3. Thickening polysaccharides that showed particularly high emulsion stability in Experiment 1 above (CMC and xanthan gum) showed a positive enthalpy value, i.e., This result indicates that the thickening polysaccharide and α-cyclodextrin react with each other. This suggests the existence of an interaction via hydration water. For example, It is thought that some of the water molecules in the solution form hydrogen bonds with α-cyclodextrin. The hydrogen bonds formed between water molecules cause intermolecular repulsion due to the charged sites of the thickening polysaccharide and α -The distance is shorter and the energy value is higher than the hydrogen bond formed with cyclodextrin Therefore, some of the water molecules that were hydrated in the thickening polysaccharides are absorbed into α-cyclodextrin. When hydrogen bonds are formed, it is thought that an endothermic reaction occurs as a result of the subtraction of energy values. The heat transfer (positive enthalpy value) occurs between the thickening polysaccharide and α-cyclodextrin. This suggests the existence of an interaction between the two, and this interaction was confirmed in Experiment 1 above. This is thought to be the factor that gives oil-in-water emulsions high emulsion stability.

[0084] [Table 3]

[0085] Experiment 3: Performance evaluation of oil-in-water emulsions for solid foods (1) Preparation of oil-in-water emulsions containing flavor components According to the composition of Table 4 below, each ingredient is added and mixed to prepare an oil-in-water emulsion containing flavor ingredients. Each component was mixed at once and mixed with a hand blender until a 20.00 ml mixture was prepared. The mixture was stirred at 0 rpm for 10 minutes.

[0086] The amount of each component in the table is the total amount of the obtained oil-in-water emulsion containing flavor components. The amounts are expressed as mass % with 100 mass %. [Table 4]

[0087] (2) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 5 below, raw solid food (beef shoulder (25 x 25 x 20 mm)) and an oil-in-water emulsion containing flavor components (black pepper flavoring) (hereinafter referred to as "CF-BP"). "), alkaline substance (trisodium citrate), water, and film-forming substance (potato The mixture was mixed with potato starch and applied evenly to the surface, allowing it to adhere. After the mixture was poured into the container, it was cooled in water at 20°C to prepare a heat-treated processed solid food.

[0088] The obtained heat-treated processed solid food was divided into two parts, one of which was subjected to a flavor evaluation test and the other The product was then retorted at 122°C for 25 minutes and then subjected to a flavor evaluation test. Ta.

[0089] The flavor evaluation test was conducted by a panel of five well-trained experts who tasted the cooked solid food. We tasted each of them and evaluated them as follows for the categories of "bitterness," "aroma (strength)," and "aroma (persistence)." The evaluation was made on an 11-point scale. Regarding "Aroma (persistence)," the subjects were asked to The food was then held in the mouth while being chewed and the aroma was evaluated after 5 minutes had passed. 10: The more difficult it is to eat, the stronger it is. 9: So strong that it's difficult to keep in your mouth 8: So strong that you can't taste any other flavors apart from the added flavoring. 7: So strong that you can barely taste any other flavors besides the added flavoring. 6: The flavor of the added flavoring is so strong that it is out of balance with other flavors. 5: Feels very strongly 4: Feels somewhat strong 3: I feel strongly 2: Feel 1: Slightly felt 0: No feeling at all

[0090] In the following, the breakdown of each ingredient in the table is the relative amount (mass) with the solid food as 100%. % is shown.

[0091] [Table 5]

[0092] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 6 below. The average values ​​of the panelists are shown.

[0093] [Table 6]

[0094] From the above results, it is possible to flavor solid foods using oil-in-water emulsions containing flavoring ingredients. It is possible to do this not only after boiling heat treatment but also after retort sterilization heat treatment. The flavor of black pepper derived from the flavoring ingredients can be felt with every bite, and the added CF -It was confirmed that the strength and duration of BP increased in a dose-dependent manner (Tests 1 to 7, etc.). . Furthermore, by using alkaline substances together with CF-BP, the It was confirmed that the strength and persistence of the flavor added was further increased (Tests 8 to 12, etc.). On the other hand, it has been confirmed that if the amount of alkaline substance is too high, the bitterness tends to be perceived as strong. It was recognized. In addition, when alkaline substances are added, the water retention capacity increases, the yield is good, and the bitterness and astringency of meat are reduced. It was confirmed that unpleasant flavors such as tanginess were further suppressed.

[0095] Experiment 4: Performance evaluation of oil-in-water emulsions on different solid foods (1) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 7 below, raw Various solid foods contain CF-BP, alkaline substances (trisodium citrate), water, and A film-forming substance (potato starch) was added to prepare processed solid foods, which were then boiled and subjected to a flavor evaluation test. Attached.

[0096] The flavor evaluation test of heat-treated processed solid foods was conducted by a well-trained panel of experts (10 people). The test was conducted by eating each of the heat-treated processed solid foods and evaluating their bitterness, aroma (intensity), The "fragrance (persistence)" category was evaluated on the following five-point scale. In this case, the subjects were asked to eat a heated, processed solid food, chew it, and then hold the food in their mouths for 5 minutes. The aroma was evaluated. 5: Feels very strongly 4: Feels somewhat strong 3: I feel strongly 2: Feel 1: Slightly felt

[0097] In the following tables, the "amount of each ingredient" is shown as a mass ratio, and the "breakdown" is based on 10 solid foods. The amounts are shown as relative amounts (% by mass), with 0% by mass being taken as the total mass.

[0098] [Table 7] JPEG2026021645000008.jpg133135

[0099] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 8 below. ) indicates the average value of 10 panelists.

[0100] [Table 8]

[0101] All heat-treated solid foods made from beef, pork, and chicken are The delicious flavor of pepper was fully apparent in every bite.

[0102] In heat-treated solid foods containing shrimp, cod, and octopus, black pepper The flavor of the parsley was good. It was less intense and lasting than meat, but This is thought to be due to the fishy smell that is characteristic of seafood, and the amount of CF-BP used It is thought that the flavor can be adjusted by increasing the amount of

[0103] From these results, the solid food is not particularly limited, and the present invention can be applied to various solid foods. It has been shown to be widely applicable.

[0104] Experiment 5: Performance evaluation of oil-in-water emulsions containing different flavor components (1) Preparation of oil-in-water emulsions containing different flavor components In the formulation of the oil-in-water emulsion described in (1) of Experiment 3 above, black pepper -Flavor ingredients (cheese flavoring) are used in the same way except that cheese flavoring is used instead of flavoring. An oil-in-water emulsion (hereinafter referred to as "CF-cheese") was prepared.

[0105] (2) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 9 below, raw Solid food (beef), CF-BP or CF-cheese, alkaline substance (trisodium citrate The processed solid food is prepared by mixing the ingredients (aluminum), water, and film-forming material (potato starch), and the boiled water is added. After that, the product was subjected to a flavor evaluation test.

[0106] The flavor evaluation test of heat-treated processed solid foods was conducted by a well-trained expert panel (8 people). Therefore, the experiment was carried out in the same manner as described in Experiment 4(1) above.

[0107] [Table 9]

[0108] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 10 below. In the table, each evaluation result is The average values ​​of eight panelists are shown.

[0109] [Table 10]

[0110] When either cheese flavoring or black pepper flavoring was used as a flavor component, The pleasant flavor of the flavoring was fully felt with every bite. It has been shown that the flavor components to be included in the flavoring are not particularly limited and any flavoring can be used. Ta.

[0111] Experiment 6: Evaluation of processed solid foods using different alkaline substances (1) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 11 below, the same procedure as described in Experiment 3 (2) above was carried out. The solid food (beef shoulder) contains CF-BP, alkaline substances (trisodium citrate, carbonated water) It contains a mixture of lactic acid bacteria (sodium lactate or calcium lactate), water, and a film-forming substance (potato starch). The processed solid foods were prepared using the above ingredients, boiled, and then subjected to a flavor evaluation test.

[0112] The flavor evaluation test of heat-treated processed solid foods was conducted by a well-trained panel of experts (11 people). The experiment was carried out in the same manner as described in Experiment 4(1) above.

[0113] [Table 11]

[0114] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 12 below. In the table, each evaluation result is The average values ​​of 11 panelists are shown.

[0115] [Table 12]

[0116] Alkaline substances include trisodium citrate, sodium bicarbonate, and calcium lactate. In both cases, the pleasant flavor of the flavoring was fully felt with each bite. In particular, when using a substance that is inherently bitter or acrid, such as calcium lactate, From this result, it can be seen that the alkaline substance is not particularly limited. It was shown that any one can be used without any problem.

[0117] Experiment 7: Evaluation of the effect of the presence or absence of film-forming materials (1) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 13 below, the same procedure as described in Experiment 3 (2) above was carried out. The solid food (beef shoulder) contains CF-BP, alkaline substance (trisodium citrate), water, and a film-forming substance (potato starch) is blended or not blended to prepare a processed solid food. After the piping, the resulting mixture was subjected to a flavor evaluation test.

[0118] The flavor evaluation test of heat-treated processed solid foods was conducted by a well-trained panel of experts (11 people). The experiment was carried out in the same manner as described in Experiment 4(1) above.

[0119] [Table 13]

[0120] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 14 below. In the table, each evaluation result is The average values ​​of 11 panelists are shown.

[0121] [Table 14]

[0122] In both cases, with or without film-forming agents, the pleasant flavor of the flavoring is felt in every bite. When the film-forming substance was added, the water retention capacity increased, and the bitterness and astringency of the meat were reduced. It was confirmed that the unpleasant taste of the flavoring was suppressed and the flavor of the flavoring was further extended.

[0123] Experiment 8: Evaluation of the effect of the presence or absence of an oil-in-water emulsion (1) Evaluation of flavor in heat-treated processed solid foods According to the composition of Table 15 below, the same procedure as described in (2) of Experiment 3 was carried out. The solid food (beef shoulder) contains an alkaline substance (trisodium citrate), water, and a film-forming agent. (potato starch), and with or without CF-BP (CF-BP does not contain (Only black pepper flavoring in the same amount as used in the food preparation was added), and the processed solid food was prepared and boiled. The flavor was evaluated.

[0124] The flavor evaluation test of heat-treated processed solid foods was conducted by a well-trained expert panel (8 people). Therefore, the experiment was carried out in the same manner as described in Experiment 4(1) above.

[0125] [Table 15]

[0126] (3) Flavor evaluation results The evaluation results of various heat-treated processed solid foods are shown in Table 16 below. In the table, each evaluation result is The average values ​​of eight panelists are shown.

[0127] [Table 16]

[0128] By including flavor ingredients in an oil-in-water emulsion, flavor ingredients can be incorporated directly. Compared to the case of simmered meat, the bitterness and harshness of meat are suppressed, and the flavor intensity and It was confirmed that both the efficacy and durability of the drug were enhanced.

Claims

1. For solid foods, An oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. Lujon A method for producing a processed solid food, comprising the step of adding

2. The method of claim 1 , further comprising adding an alkaline substance.

3. The method according to claim 1 , further comprising a step of heat treatment after the adding step.

4. The thickening polysaccharide is carboxymethyl cellulose (CMC), xanthan gum, locust Strawberry gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate crosslinker Bridged starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, Tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropyl One or more selected from the group consisting of methyl cellulose and hydroxyethyl cellulose The method of claim 1 , wherein

5. The alkaline substance is selected from the group consisting of carbonates, bicarbonates, and organic acid salts. The method according to claim 2, wherein the compound is one or more of the following:

6. An oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. Lujon, and solid foods, Processed solid foods, including:

7. The processed solid food according to claim 6 , further comprising an alkaline substance.

8. A heat-treated processed solid food according to claim 6.

9. A food product comprising the processed solid food according to claim 6 or the heat-treated processed solid food according to claim 8. Product.

10. An oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component. Food additives, including leucine.

11. The food additive according to claim 10, further comprising an alkaline substance.

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