Oil-in-water type emulsion composition for imparting flavor and dried food using the same

Abstract

To provide a flavoring oil-in-water emulsified composition which can be applied to a food which is then dried into a dried food in which seep of oil and fat and degeneration of taste components, volatilization of aroma components, and stickiness of a surface thereof after the drying are prevented and also change in a flavor thereof during storage is prevented.SOLUTION: An oil-in-water emulsified composition including: starch syrup and / or reduced starch syrup having a particular viscosity property; a taste component and / or an aroma component; an edible oil and fat; an emulsifier; and water is applied to a food which is then dried, thereby achieving improved versatility and giving various flavors, to solve the problem herein.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil-in-water type emulsified composition for imparting taste and / or flavor to foods, and a dried food obtained by applying the composition to a food and drying it.

Background Art

[0002] Conventionally, foods obtained by drying vegetables, seaweeds, seafood, fruits, etc. have been eaten as they are as confectionery or snacks, reconstituted with water or hot water and cooked, or further eaten as ingredients for instant foods.

[0003] Since these dried foods are liable to have their taste deteriorated or their aroma lost during drying, various methods have been taken to compensate for them. For example, there are known methods of immersing in a seasoning liquid in advance and then drying, dusting with a seasoning powder after drying, or spraying an oil or fat containing an aroma component after drying.

[0004] However, in the method of seasoning before drying, aroma components that are liable to volatilize by drying are lost, or a burnt smell is imparted, making it difficult to obtain a favorable aroma. Also, in the method of simply dusting a powdery taste component after drying, the taste component is liable to come off from the surface of the food, resulting in insufficient seasoning. On the other hand, in the method of simply spraying an aroma component after drying, there is a demerit that the aroma component is liable to volatilize during storage.

[0005] Patent Document 1 discloses a method for producing a flavoring agent for dry foods, which comprises solubilizing a water-insoluble flavor material and dispersing it in a mixed solution mainly composed of sugar and protein, and then mixing it with a sugar solution. This method is characterized by dispersing the water-insoluble flavor material by a water-soluble protein fraction having surface activity. However, since it is a special protein, it has an off-odor peculiar to proteins, and furthermore, the off-odor increases after drying, which hinders the intended flavor imparting and lacks versatility for imparting various flavors. In addition, in this method, bleeding of the water-insoluble flavor material and liquid oil occurs during drying, and the effects of suppressing the volatilization of aroma components, flavor loss during storage, and deterioration suppression are not satisfactory. Furthermore, there was also a problem that stickiness occurred on the surface over time.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] The present invention has been made based on the above circumstances, and its problem is to provide an oil-in-water type emulsified composition for flavoring that can suppress bleeding of fats and oils, alteration of taste components, volatilization of aroma components, and stickiness of the surface after drying, and further suppress changes in flavor during storage, and obtain a dry food.

Means for Solving the Problems

[0008] As a result of intensive studies, the present inventors have found that by applying an oil-in-water type emulsified composition containing starch syrup and / or reduced starch syrup having specific viscosity characteristics, taste components and / or aroma components, edible oil, an emulsifier, and water to food and then drying it, it has high versatility, can impart various flavors, and can solve the above problems, and thus completed the present invention.

[0009] That is, the present invention relates to the following inventions and the like. [1] A water-based oil-in-water type emulsified composition for imparting flavor, which contains starch syrup and / or reduced starch syrup having a viscosity of an aqueous solution of 500 to 10,000 mPa·s at 25°C when the sugar solid content is 70% by mass, a flavor component and / or an aroma component, edible oil and fat, an emulsifier, and water, and satisfies the following (1) to (3), and is used after drying. (1) The composition contains 10% by mass or more of the sugar solid content of the starch syrup and / or reduced starch syrup in the composition. (2) The content of the edible oil and fat in the composition is 55% by mass or less. (3) The mass ratio of the edible oil and fat to the sugar solid content of the starch syrup and / or reduced starch syrup in the composition is 0.01 to 4.0. [2] The water-based oil-in-water type emulsified composition for imparting flavor according to [1], which contains a thickening polysaccharide. [3] The water-based oil-in-water type emulsified composition for imparting flavor according to [1] or [2], wherein the thickening polysaccharide is xanthan gum. [4] The water-based oil-in-water type emulsified composition for imparting flavor according to any one of [1] to [3], which contains lecithin and an emulsifier having an HLB of 5 or more. [5] A dried food obtained by applying and drying the water-based oil-in-water type emulsified composition for imparting flavor according to any one of [1] to [4]. [Advantages of the Invention]

[0010] By applying the water-based oil-in-water type emulsified composition for imparting flavor of the present invention (hereinafter, also referred to as "this composition" or simply "composition") to food and then drying it, seepage of oil and fat, deterioration of flavor components, volatilization of aroma components, and stickiness of the surface after drying can be suppressed, and furthermore, a dried food with suppressed change in flavor during storage can be obtained. In addition, this composition can be applied regardless of whether the food is dried or not, and can impart various flavors. [Embodiments for Carrying Out the Invention]

[0011] Hereinafter, the matters necessary for the implementation of the present invention will be described.

[0012] First, the starch syrup and reduced starch syrup used in the present composition will be described. Starch syrup is a mixture of monosaccharides, disaccharides, and polysaccharides obtained by hydrolyzing starch with an acid or saccharifying enzyme. On the other hand, reduced starch syrup is a general term for a mixture of sugar alcohols produced by further hydrogenating these starch syrups to reduce the glucose terminals. Those commercially available in a liquid state or a crystalline state can be used.

[0013] The starch syrup and / or reduced starch syrup used in the present composition has specific viscosity characteristics. That is, a starch syrup and / or reduced starch syrup is used in which the viscosity of an aqueous solution at 25 °C is 500 mPa·s or more when the sugar solid content is 70% by mass. In the present invention, the viscosity is a value measured at 25 °C using a viscometer VT-04F (manufactured by RION Co., Ltd.) and a No. 1 rotor, with the sugar solid content of the starch syrup and / or reduced starch syrup prepared in a 70% by mass aqueous solution. When a starch syrup and / or reduced starch syrup having a viscosity lower than 500 mPa·s is used, bleeding of oil and fat, alteration of flavor components, volatilization of aroma components, stickiness of the surface after drying, and further suppression of changes in flavor during storage occur. The viscosity is more preferably 600 mPa·s or more, and particularly preferably 800 mPa·s or more. The upper limit of the viscosity is not particularly limited, but if the viscosity is too high, it may cause difficulties in the production of the present composition. Therefore, it is more preferably 10,000 mPa·s or less, and particularly preferably 6,500 mPa·s or less. The starch syrup and / or reduced starch syrup may be used alone as one commercially available product, or two or more kinds having different viscosity characteristics may be used in combination. In that case, it is only necessary that the viscosity of the aqueous solution at 25 °C when the sugar solid content is 70% by mass satisfies the above range.

[0014] The composition contains 10% by mass or more of the sugar solids of starch syrup and / or reduced starch syrup that satisfy the above viscosity range. If it is less than 10% by mass, seepage of oil and fat, alteration of flavor components, and volatilization of aroma components will occur, and it will be difficult to suppress changes in flavor during storage. More preferably, it is 15% by mass or more, and particularly preferably 20% by mass or more. On the other hand, the upper limit is not particularly limited, but if it is too high, it may cause difficulties in the production of this composition, so 60% by mass or less is preferable, 55% by mass or less is more preferable, and 50% by mass or less is particularly preferable.

[0015] Next, edible oils and fats will be described. The edible oils and fats used in this composition are animal and vegetable oils and fats and / or their processed oils and fats. Specifically, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango butter, sal fat, illipe fat, fish oil, whale oil, or oils and fats obtained by subjecting them to chemical, enzymatic, or physical treatments such as MCT (medium-chain fatty acid triglyceride), hydrogenated oils and fats, interesterified oils and fats, and fractionated oils and fats can be used alone or in combination of two or more. From the viewpoint of the ease of feeling flavor components and aroma components of the food after drying the composition after coating, it is preferable to use edible oils and fats with an elevated melting point of 55°C or lower, more preferably 50°C or lower, and particularly preferably 45°C or lower.

[0016] The content of the edible oils and fats in this composition is 55% by mass or less based on the total mass of the composition. More preferably, it is 50% by mass or less, and particularly preferably 45% by mass or less. If the content of the edible oils and fats is higher than 55% by mass, seepage of oil and fat, alteration of flavor components, and volatilization of aroma components will occur, and it will be difficult to suppress changes in flavor during storage. On the other hand, the lower limit of the edible oils and fats is not particularly limited, but from the viewpoints of suppressing alteration of flavor components, volatilization of aroma components, and changes in flavor during storage, 1% by mass or more based on the total mass of the composition is preferable, 3% by mass or more is more preferable, 5% by mass or more is further preferable, and 10% by mass or more is particularly preferable.

[0017] In the present composition, the mass ratio of the edible oil to the sugar solids is 0.01 to 4.0. More preferably, it is 0.01 to 3.0, and particularly preferably 0.01 to 2.5. By setting the mass ratio of the edible oil to the sugar solids within the above range, seepage of the oil, deterioration of the flavor components, and volatilization of the aroma components can be suppressed, and furthermore, changes in the flavor during storage can also be suppressed.

[0018] This composition needs to be an oil-in-water type emulsified composition having an aqueous phase part and an oil phase part. That is, this composition contains a water phase part containing starch syrup and / or reduced starch syrup and water, the viscosity of the aqueous solution when the sugar solids are 70% by mass being 500 to 10,000 mPa·s at 25°C, and an oil phase part containing edible oil, and it is important that these are in an oil-in-water type emulsified state. If it is in a water-in-oil type emulsified state, when applied to food and dried, most of the edible oil will be exposed on the surface of the food, resulting in deterioration of the flavor components, volatilization of the aroma components, and furthermore, it will be difficult to suppress changes in the flavor during storage.

[0019] This composition contains flavor components and / or aroma components.

[0020] The flavor components in the present invention mean food materials that produce one or more taste sensations selected from salty, sweet, spicy, bitter, sour, and umami tastes. Its shape is not particularly limited as long as the effects of the present invention are not impaired, and liquid, powder, and granular forms can be used. Also, those that are water-soluble, oil-soluble, or insoluble in both water and oil can be used. For example, vegetables, fruits, herbs, meats, seafood, spices, etc., and their extracts, and those obtained by drying their extracts can be mentioned. Specifically, salt, soy sauce, vinegar, sugar, honey, dried vegetables, fruit juice, fruit pulp, fruit peel, pepper, chili pepper, curry powder, beef extract, chicken extract, bonito extract, dairy products, yeast extract, amino acids, etc. can be mentioned, but it is not limited to these.

[0021] The content of the flavor components in the present composition is not particularly limited, and can be appropriately adjusted according to the intended flavor and the like within the range that does not impair the effects of the present invention. The water-soluble flavor components are used by dissolving them in the aqueous phase, and the insoluble flavor components and the flavor components that tend to become lumps when put into water can be dispersed and used in any of the aqueous phase, the oil phase, or the water-in-oil type emulsified composition.

[0022] The aroma components in the present invention mean flavors, seasoning oils, and the fragrant components contained in the above-mentioned flavor components. Flavors refer to those obtained by extracting various natural raw materials with various organic solvents, etc., natural flavors obtained by enzyme treatment, synthetic flavors obtained from compounds obtained by chemical synthesis, and flavor preparations obtained by mixing natural flavors and synthetic flavors. etc. This composition can contain both water-soluble and oil-soluble flavors, but oil-soluble flavors with high heat resistance are preferred. On the other hand, seasoning oil is obtained by transferring the aroma components of raw material ingredients such as vegetables, fruits, herbs, meats, seafoods, and spices to edible oils and fats.

[0023] The content of the aroma components in the present composition is not particularly limited, and can be appropriately adjusted according to the intended flavor and the like within the range that does not impair the effects of the present invention. For example, when using flavors, good flavors can be imparted within the range of 0.01 to 10% by mass depending on their potencies, but are not limited to these amounts. Also, when using seasoning oil, since its main component is edible oil and fat, in the present invention, the total content of edible oil and fat and seasoning oil is adjusted to be within a preferable range.

[0024] This composition further contains an emulsifier. As the emulsifier to be used, any emulsifier generally used for food can be used. For example, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbate, etc. can be mentioned, and one of these or a combination of two or more thereof can be used. By containing an emulsifier, seepage of oils and fats, deterioration of flavor components, and volatilization of aroma components can be suppressed, and furthermore, changes in flavor during storage can also be suppressed.

[0025] In the present invention, it is particularly preferable to use lecithin in combination with an emulsifier having an HLB of 5 or more. Note that HLB is an abbreviation for Hydrophile Lipophile Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity, and the larger the value, the stronger the hydrophilicity.

[0026] Lecithin refers to a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine. Specifically, paste-like lecithin obtained from soybeans, rapeseeds, sunflowers, eggs, etc., high-purity lecithin obtained by powdering these, fractionated lecithin fractionated with a solvent, enzymatically treated lysophosphatidylcholine, etc. can be used.

[0027] The emulsifier having an HLB of 5 or more is not particularly limited, but it preferably contains one or more selected from the group consisting of organic acid monoglycerides, polyglycerol fatty acid esters, and sucrose fatty acid esters. More preferably, it is an emulsifier obtained by selecting one or more from the group consisting of organic acid monoglycerides, polyglycerol fatty acid esters, and sucrose fatty acid esters having an HLB of 5 to 10, and a polyglycerol fatty acid ester having an HLB of 11 to 16 are used in combination.

[0028] The HLB of the organic acid monoglycerides, polyglycerol fatty acid esters, and sucrose fatty acid esters having an HLB of 5 to 10 is preferably 5 to 8. Further, the main constituent fatty acid is preferably a saturated fatty acid having 16 to 22 carbon atoms, more preferably palmitic acid or stearic acid, and stearic acid is particularly preferable. Note that the main constituent fatty acid in the present application refers to the most abundant fatty acid among the constituent fatty acids.

[0029] The HLB of the polyglycerol fatty acid ester having an HLB of 11 to 16 is preferably 12 to 14.

[0030] Although the content of the emulsifier in the present composition is not particularly limited, it is preferably 0.01 to 5.0% by mass, more preferably 0.05 to 3.0% by mass, and particularly preferably 0.1 to 2.0% by mass.

[0031] A more preferred embodiment of the present composition contains a thickening polysaccharide. The thickening polysaccharide generally has high viscosity and refers to a water-soluble polysaccharide composed of a plurality of sugars. Examples of the thickening polysaccharide used in the present invention include gum substances such as xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, and carrageenan. One or a combination of two or more of these can be used. Among these, xanthan gum, tamarind seed gum, and guar gum are preferred, and xanthan gum is particularly preferred. The content of the thickening polysaccharide in the present composition is not particularly limited, but is preferably 0.01 to 1.0% by mass based on the total mass of the present composition.

[0032] The present composition can contain other raw materials as needed in addition to the above components. For example, starches, dextrin, dietary fiber, antioxidants, coloring agents, pH adjusters, vitamins, minerals, etc. can be mentioned. These can be contained within a range that does not impair the effects of the present invention.

[0033] The present composition contains moisture. The content may be an amount that can dissolve water-soluble components such as maltose and / or reduced maltose, thickening polysaccharide, emulsifier, water-soluble flavor components, and fragrances in the present composition, and can be appropriately adjusted within a range that does not impair the effects of the present invention.

[0034] Next, the manufacturing method of the present composition will be described. Although not particularly limited, the present composition can be manufactured by a method similar to the conventional method for manufacturing an oil-in-water type emulsion composition. The manufacturing method of the oil-in-water type emulsion composition of the present invention includes a step of dissolving a water-soluble component in water to obtain an aqueous phase part, a step of dissolving an oil-soluble component in edible oil to obtain an oil phase part, and a step of adding the obtained oil phase part to the aqueous phase part and emulsifying it into an oil-in-water type.

[0035] Specifically, water-soluble components such as starch syrup and / or reduced starch syrup, thickening polysaccharides, water-soluble emulsifiers, flavor components, and water-soluble fragrances are added to water, and heated and dissolved with stirring to obtain an aqueous phase part. On the other hand, an oil-soluble emulsifier, an oil-soluble fragrance, and other oil-soluble components are added to edible oil, and heated and dissolved with stirring to obtain an oil phase part. When the thickening polysaccharide remains lumpy, it may be added after being dispersed in the oil phase part or dispersed in ethanol or the like.

[0036] Next, the oil phase part is added to the aqueous phase part, and an oil-in-water type emulsion composition is obtained through an emulsification step. As the emulsifier in the emulsification step, conventionally used homogenizers, homomixers, etc. can be used, and it may simply be an emulsification tank using a propeller mixer. The aqueous phase part and the oil phase part may be sterilized before emulsification, or may be sterilized after emulsification. After emulsification and sterilization, it may be cooled as necessary. Examples of the cooling method include transferring it directly to a container and storing it in a refrigerator or freezer, or passing the entire container through a cooling tunnel for continuous operation. Cooling with a scraping type continuous heat exchange device such as a perfector or an on-roller may also be used.

[0037] The dried food of the present invention is a food obtained by applying the present composition to a food and drying it to a non-sticky moisture content. The food to be applied is not particularly limited, and examples include agricultural products (vegetables, fruits, grains, beans, nuts), livestock products (meat, dairy products), fishery products (fish and shellfish, seaweeds), processed products thereof, confectioneries (baked confectioneries, snack confectioneries, rice confectioneries, Japanese confectioneries), etc. It may be applied in a raw or semi-raw state and dried, or applied to a previously dried product and dried.

[0038] The method of applying the composition to food is not particularly limited, and known methods such as applying with a brush, dipping part or all of it, spraying, and attaching while dripping can be appropriately adopted. Furthermore, the above methods may be carried out using equipment such as a mixer, a revolving pan, and an enrober. Also, depending on the application method and the equipment used, the composition can be diluted with water to adjust the viscosity or heated to about 60 °C within a range that does not impair the effects of the present invention before application.

[0039] The drying method is not particularly limited, and known methods such as hot air drying, freeze drying, vacuum drying, microwave drying, and frying can be appropriately adopted. The drying temperature and drying time can be appropriately set according to the composition and the moisture content of the food to which the composition is applied.

Examples

[0040] Next, the present invention will be described in more detail based on examples, but the present invention is not limited to such examples only. Note that the blending ratios of the sugar solutions shown in Table 2 and the blending ratios of the respective compositions shown in Tables 3 to 7 are shown in mass %.

[0041] [Preparation of water-in-oil type emulsion composition] Each component used for the preparation of the composition is shown below.

[0042] [Maltose syrup] Halodex (sugar solids content 72% by mass): manufactured by Hayashibara Co., Ltd. Tetraup (sugar solids content 72% by mass): manufactured by Hayashibara Co., Ltd.

[0043] [Reduced maltose syrup] ES-57 (sugar solids content 70% by mass): manufactured by Product Food Science Co., Ltd. ES-100 (sugar solids content 70% by mass): manufactured by Product Food Science Co., Ltd. ES-500 (sugar solids content 70% by mass): manufactured by Product Food Science Co., Ltd.

[0044] [Edible oil] Rapeseed oil: manufactured by Ueda Oil Co., Ltd. Palm olein (iodine value 60): Manufactured by Ueda Oil Co., Ltd. Palm oil (iodine value 52): Manufactured by Ueda Oil Co., Ltd.

[0045] [Emulsifier] (Lecithin) Lecithin (1) (soybean lecithin, trade name: Nisshin Lecithin DX): Manufactured by Nisshin Oillio Group Co., Ltd. Lecithin (2) (enzymatically decomposed lecithin, trade name: Sun Lecithin A-1): Manufactured by Taiyo Chemical Co., Ltd. (Polyglycerol fatty acid ester) Polyglycerol fatty acid ester (1) (diglycerol stearate, trade name: Poem J-2081V, HLB 6): Manufactured by Riken Vitamin Co., Ltd. Polyglycerol fatty acid ester (2) (diglycerol stearate, trade name: Sansoft Q-18D, HLB 7): Manufactured by Taiyo Chemical Co., Ltd. Polyglycerol fatty acid ester (3) (decaglycerol stearate, trade name: Sansoft Q-18S, HLB 12): Manufactured by Taiyo Chemical Co., Ltd. Polyglycerol fatty acid ester (4) (decaglycerol oleate, trade name: Poem J-0381V, HLB 14): Manufactured by Riken Vitamin Co., Ltd. (Organic acid monoglyceride) Organic acid monoglyceride (succinic acid stearic acid monoglyceride, trade name: Poem B-30, HLB 5.5): Manufactured by Riken Vitamin Co., Ltd. (Sucrose fatty acid ester) Sucrose fatty acid ester (sucrose stearate, trade name: Sugar Ester S-770, HLB 7): Manufactured by Mitsubishi Chemical Corporation

[0046] [Thickening polysaccharides] Thickening polysaccharides (1) (xanthan gum, trade name: Echo Gum): Manufactured by DSP Gohsei Food & Chemical Co., Ltd. Thickening polysaccharides (2) (tamarind seed gum, trade name: Grilloid 3S): Manufactured by DSP Gohsei Food & Chemical Co., Ltd.

[0047] The viscosities of the maltose and reduced maltose used in the examples and comparative examples are shown in Table 1. The viscosity was measured at 25°C using a viscometer VT-04F (manufactured by Lion Corporation) with a No. 1 rotor after preparing a 70 mass% aqueous solution of the sugar solids of the maltose and reduced maltose.

[0048]

Table 1

[0049] The maltose and / or reduced maltose used in the examples and comparative examples were prepared according to the formulations shown in Table 2.

[0050]

Table 2

[0051] <Example 1> According to the formulation shown in Table 3, an oil-in-water type emulsified composition for imparting the flavor of negi in Example 1 was obtained by the following method. Rapeseed oil was mixed with lecithin (1) and polyglycerol fatty acid ester (1), heated to 70°C and dissolved, and a negi spice (manufactured by Nagaoka Spice Co., Ltd.) was added to obtain an oil phase portion. On the other hand, sugar solution (1) was mixed with water and heated to 70°C to obtain an aqueous phase portion. While stirring the aqueous phase portion, the obtained oil phase portion was added thereto, emulsified using a propeller mixer, heat sterilized and cooled to obtain an oil-in-water type emulsified composition with a negi flavor for imparting flavor in Example 1.

[0052] <Examples 2 to 8, Comparative Examples 1 to 4> According to the formulation shown in Table 3, oil-in-water type emulsified compositions with a negi flavor for Examples 2 to 8 and Comparative Examples 1 to 4 were obtained in the same manner as in Example 1 except that the type of sugar solution, the blending ratio of the sugar solution, the blending ratio of rapeseed oil, and the blending ratio of water were changed.

[0053] <Comparative Example 5> According to the formulation shown in Table 3, the composition of Comparative Example 5 was obtained by the following method. The sugar solution (1) was mixed with water and heated to 70°C. Lecithin (1), polyglycerol fatty acid ester (1), and green onion flavor (manufactured by Nagao Flavor Co., Ltd.) were added thereto, and emulsified using a propeller mixer, followed by heat sterilization and cooling to obtain the composition of Comparative Example 5.

[0054] <Comparative Example 6> According to the formulation shown in Table 3, the composition of Comparative Example 6 was obtained in the same manner as in Example 1, except that lecithin (1) and polyglycerol fatty acid ester (1) were not mixed.

[0055] <Evaluation of oil bleeding of dried oil and stickiness of composition surface> Regarding the compositions of Examples 1 to 8 and Comparative Examples 1 to 6 obtained above, the oil bleeding of the dried oil and the stickiness of the composition surface were evaluated by the following method. 1 g of the obtained composition was applied to the entire bottom surface of a petri dish with a diameter of 90 mm, dried with hot air at 110°C for 100 minutes, and then allowed to cool at 25°C for 30 minutes. A filter paper with a diameter of 90 mm was placed on the dried composition and allowed to stand overnight under the conditions of a relative humidity of 40% and a temperature of 25°C. The oil bleeding was evaluated by the amount of oil transferred to the filter paper, and the stickiness of the composition surface was evaluated by the adhesion of the composition to the filter paper.

[0056] [Evaluation] (Oil bleeding) ◎(Extremely good): No oil bleeding 〇(Good): Almost no oil bleeding △(Poor): Partially oil bleeding ×(Extremely poor): Most of the oil is bleeding

[0057] (Stickiness of composition surface) ◎(Extremely good): No adhesion of the composition to the filter paper, and the surface of the dried composition is smooth 〇(Good): No adhesion of the composition to the filter paper, but the surface of the dried composition is slightly sticky △ (Defect): There is partial adhesion to the filter paper of the composition, and the surface of the dried composition is sticky. × (Very poor): There is adhesion to most of the filter paper of the composition, and the surface of the dried composition is sticky.

[0058] <Production of Dried Food> 2.5 g of the compositions of Examples 1 to 8 and Comparative Examples 1 to 6 obtained above were each mixed with 0.5 g of water, sprayed in the total amount onto 10 g of commercially available sliced onions, and then dried with hot air at 80°C for 4 hours to obtain dried onions.

[0059] <Evaluation of Dried Food> [Evaluation] For the obtained dried onions, the following items were evaluated. For the change in flavor, the dried onions were put into an aluminum pouch with a zipper, and the flavor was evaluated after storing for 20 days under the conditions of a temperature of 25°C and a relative humidity of 40%.

[0060] (Flavor) ◎ (Very good): The imparted taste and aroma are felt to be extremely good. 〇 (Good): The imparted taste and aroma are felt to be good. △ (Defect): The imparted taste and aroma are felt slightly. × (Very poor): The imparted taste and aroma are hardly felt.

[0061] (Touch feeling) ◎ (Very good): There is no stickiness when touched by hand. 〇 (Good): There is almost no stickiness when touched by hand. △ (Defect): There is a little stickiness when touched by hand. × (Very poor): It is sticky when touched by hand.

[0062] (Oozing of oil) ◎ (Very good): There is no oozing of oil. 〇 (Good): There is almost no oozing of oil. △ (Defect): There is partial oozing of oil. × (Very poor): There is overall oozing of oil.

[0063] (Change in fragrance) ◎(Extremely good): There is no change in taste or fragrance compared to before storage, it is good, and there is also no change in the intensity of the fragrance. 〇(Good): Compared to before storage, the taste or fragrance has slightly deteriorated, and the fragrance is slightly weaker, but it is still felt to be good. △(Poor): Compared to before storage, the taste or fragrance has deteriorated, and the fragrance is felt to be weak. ×(Extremely poor): Compared to before storage, the taste or fragrance has greatly deteriorated, and the fragrance is felt to be extremely weak.

[0064] The blending ratios of the compositions, the mass % of the sugar solids in the compositions, the mass ratio of the edible oil to the sugar solids in the compositions (hereinafter referred to as "edible oil / sugar solids" in the table), and the evaluation results in Examples 1 to 8 and Comparative Examples 1 to 6 are shown in Table 3.

[0065]

Table 3

[0066] As is clear from the results in Table 3, in the compositions of Examples 1 to 8, good results were obtained in the evaluation of oil and fat bleeding and surface stickiness after drying. Also, in the evaluation of the dried food, it was possible to obtain dried leeks in which there was no bleeding or stickiness of oil and fat on the surface of the dried leeks, the scent of the added fragrance was felt well, and the change in flavor was suppressed. On the other hand, in Comparative Example 1, poor results were obtained in the evaluation of oil and fat bleeding and surface stickiness after drying. Also, in the evaluation of the dried food, bleeding and stickiness of oil and fat occurred on the surface of the dried leeks, the scent of the added fragrance was weak, and furthermore, the scent after storage was felt to be weak. In Comparative Examples 2 to 4, the evaluation of surface stickiness after drying was good, but oil and fat bleeding occurred. Also, in the evaluation of the dried food, bleeding of oil and fat occurred on the surface of the dried leeks, the scent of the added fragrance was weak, and furthermore, the scent after storage was felt to be extremely weak. In Comparative Example 5 that does not contain edible oil, the evaluation of oil and fat bleeding and surface stickiness after drying was good, but in the evaluation of the dried food, the scent of the added fragrance was weak, and furthermore, the scent after storage was also felt to be extremely weak. In Comparative Example 6 that does not contain an emulsifier, the evaluation of surface stickiness after drying was good, but oil and fat bleeding occurred. Also, in the evaluation of the dried food, bleeding of oil and fat occurred on the surface of the dried leeks, the scent of the added fragrance was weak, and furthermore, the scent after storage was also felt to be extremely weak.

[0067] <Examples 9 to 11> According to the formulations shown in Table 4, the flavor-imparting oil-in-water type emulsified compositions of Examples 9 to 11 were obtained by the following method. Lecithin (1) and polyglycerol fatty acid ester (1) were mixed with palm olein (iodine value 60), heated to 70 °C and dissolved, and a wasabi fragrance (manufactured by San-Ei Gen F.F.I., Inc.) was added to obtain an oil phase portion. On the other hand, a sugar solution (3) and powdered soy sauce (manufactured by Senba Sugar Chemical Industry Co., Ltd.) were mixed with water, and if necessary, polyglycerol fatty acid ester (3) and thickening polysaccharide (1) were mixed, and heated to 70 °C to obtain an aqueous phase portion. While stirring the aqueous phase portion, the obtained oil phase portion was added thereto, emulsified using a propeller mixer, heat-sterilized and cooled to obtain the oil-in-water type emulsified compositions imparting wasabi soy sauce flavor of Examples 9 to 11.

[0068] <Production of Dried Food> After mixing 2.5 g of the compositions of Examples 9 to 11 obtained above with 10 g of commercially available shredded squid, hot air drying was performed at 100 °C for 30 minutes to obtain shredded squid with a wasabi soy sauce flavor.

[0069] <Evaluation of Dried Food> [Evaluation] Regarding the obtained shredded squid with a wasabi soy sauce flavor, evaluation of the dried food was carried out in the same manner as in Examples 1 to 8 and Comparative Examples 1 to 6.

[0070] The blending ratios of the compositions in Examples 9 to 11, the mass % of the sugar solids in the composition, the mass ratio of the edible oil to the sugar solids in the composition (hereinafter referred to as "edible oil / sugar solids" in the table), and the evaluation results are shown in Table 4.

[0071]

Table 4

[0072] From the results in Table 4, when using the compositions of Examples 9 to 11, there was no bleeding of oil or greasiness on the surface of the shredded squid after drying, the smell of wasabi and the flavor of soy sauce were felt well, and shredded squid with suppressed changes in their aroma and flavor could be obtained.

[0073] <Example 12> According to the formulation shown in Table 5, a flavor-imparting water-in-oil type emulsified composition of Example 12 was obtained by the following method. Rapeseed oil was mixed with lecithin (1) and polyglycerol fatty acid ester (2), heated to 70 °C and dissolved, and chocolate flavor (manufactured by Nagao Flavor Co., Ltd.) was added to obtain an oil phase. On the other hand, sugar solution (1), cocoa powder (manufactured by Daito Cocoa Co., Ltd.), polyglycerol fatty acid ester (3), and thickening polysaccharide (1) were mixed in water and heated to 70 °C to obtain an aqueous phase. While stirring the aqueous phase, the obtained oil phase was added thereto, emulsified using a propeller mixer, heat sterilized and cooled to obtain a chocolate-flavored flavor-imparting water-in-oil type emulsified composition of Example 12.

[0074] <Production of Dried Food> After applying 2.5 g of the composition of Example 12 remembered above to 10 g of commercially available almonds with a brush, it was dried with hot air at 120°C for 10 minutes to obtain chocolate-flavored almonds.

[0075] <Evaluation of Dried Foods> [Evaluation] For the obtained chocolate-flavored almonds, evaluation of dried foods was carried out in the same manner as in Examples 1 to 11 and Comparative Examples 1 to 6.

[0076] The blending ratio of the composition in Example 12, the mass% of sugar solids in the composition, the mass ratio of edible oil and fat to sugar solids in the composition (hereinafter referred to as "edible oil and fat / sugar solids" in the table), and the evaluation results are shown in Table 5.

[0077]

Table 5

[0078] From the results in Table 5, when using the composition of Example 12, it was possible to obtain almonds with no seepage of oil and fat and no greasiness on the surface of the dried almonds, with a good chocolate flavor, and furthermore, with the change in their fragrance suppressed.

[0079] <Example 13> According to the formulation shown in Table 6, the oil-in-water type emulsified composition for imparting flavor of Example 13 was obtained by the following method. Lecithin (1) was added to beef seasoning oil (manufactured by Fine Foods Co., Ltd.), heated to 70°C and dissolved to obtain an oil phase part. On the other hand, sugar solution (1), thickening polysaccharide (2), sucrose fatty acid ester, polyglycerol fatty acid ester (3), and beef extract powder (manufactured by Tokai Bussan Co., Ltd.) were mixed in water, heated to 70°C to obtain an aqueous phase part. While stirring the aqueous phase part, the obtained oil phase part was added thereto, emulsified using a propeller mixer, heat sterilized and cooled to obtain the oil-in-water type emulsified composition for imparting beef flavor of Example 13.

[0080] <Production of Dried Foods> 4 g of the composition of the remembered Example 13 was applied to 20 g of commercially available potato chips with a brush, and then dried with hot air at 120 °C for 8 minutes to obtain beef-flavored potato chips.

[0081] <Evaluation of Dried Foods> [Evaluation] For the obtained beef-flavored potato chips, the evaluation of dried foods was carried out in the same manner as in Examples 1 to 12 and Comparative Examples 1 to 6.

[0082] The blending ratio of the composition in Example 13, the mass % of the sugar solids in the composition, the mass ratio of the edible oil and fat to the sugar solids in the composition (hereinafter referred to as "edible oil and fat / sugar solids" in the table), and the evaluation results are shown in Table 6.

[0083] [Table 6]

[0084] From the results in Table 6, when the composition of Example 13 was used, it was possible to obtain potato chips in which there was no bleeding or greasiness of the oil and fat on the surface of the dried potato chips, the beef flavor was felt well, and furthermore, the change in its aroma was suppressed.

[0085] [Example 14] According to the formulation shown in Table 7, the flavor-imparting water-in-oil type emulsified composition of Example 14 was obtained by the following method. Organic acid monoglyceride was added to palm oil (iodine value 52), heated to 70 °C, and annatto dye was added to obtain an oil phase. On the other hand, sugar solution (1), lemon juice powder (manufactured by Sato Food Industry Co., Ltd.), lecithin (2), polyglycerol fatty acid ester (4), and thickening polysaccharide (1) were mixed in water and heated to 70 °C to obtain an aqueous phase. While stirring the aqueous phase, the obtained oil phase was added thereto, emulsified using a propeller mixer, heat-sterilized and cooled to obtain the lemon-flavored flavor-imparting water-in-oil type emulsified composition of Example 14.

[0086] [Production of Dried Foods] 0.3 g of the composition of the remembered Example 14 was evenly applied to the surface of 2 g of commercially available cookies with a brush, and then dried in an oven at 140 °C for 8 minutes to obtain lemon-flavored cookies.

[0087] <Evaluation of Dried Foods> [Evaluation] For the obtained lemon-flavored cookies, the evaluation of dried foods was carried out in the same manner as in Examples 1 to 13 and Comparative Examples 1 to 6.

[0088] The blending ratio of the composition in Example 14, the mass % of the sugar solids in the composition, the mass ratio of the edible oil and fat to the sugar solids in the composition (hereinafter referred to as "edible oil and fat / sugar solids" in the table), and the evaluation results are shown in Table 7.

[0089] [Table 7]

[0090] From the results in Table 7, when the composition of Example 14 was used, it was possible to obtain lemon-flavored cookies with no bleeding or greasiness of the oil and fat on the surface of the dried cookies, a good lemon flavor, and further suppression of the change in its aroma.

Claims

Claim 1 A water syrup and / or reduced water syrup having a viscosity of an aqueous solution of 500 to 10,000 mPa· s at 25°C when the sugar solid content is 70% by mass, a flavor component and / or aroma component, edible oil and fat, lecithin, and an emulsifier having an HLB of 5 or more, and water, and satisfying the following (1) to (3), and characterized by being used after drying, a flavor-imparting oil-in-water type emulsified composition. (1) The sugar solid content of the water syrup and / or reduced water syrup is contained in the composition at 10% by mass or more. (2) The content of the edible oil and fat in the composition is 55% by mass or less. (3) The mass ratio of the edible oil and fat to the sugar solid content of the water syrup and / or reduced water syrup in the composition is 0.01 to 4.

0. Claim 2 The flavor-imparting oil-in-water type emulsified composition according to Claim 1, containing a thickening polysaccharide. Claim 3 The flavor-imparting oil-in-water type emulsified composition according to Claim 2, wherein the thickening polysaccharide is xanthan gum. Claim 4 A dried food obtained by applying and drying the flavor-imparting oil-in-water type emulsified composition according to any one of Claims 1 to 3. ​

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