Method for producing food composition

Abstract

Provided is a method for producing a composition for a food, the composition containing: one or two types selected from the group consisting of a component (A), a component (A1), a specific granular material and a component (A2), and a gelatinized starch; water; an edible oil / fat; and an emulsifying material. The method includes a step for obtaining an emulsified product by mixing component (A), water, an edible oil / fat and an emulsifying material. The emulsifying material is at least one type selected from the group consisting of an emulsifier, a protein and an oil / fat processed starch. The content of oil / fat in the emulsified product is 0.1-120 in terms of mass ratio relative to the component (A). The total amount of component (A), water, edible oil / fat and emulsifying material in the emulsified product is 50-100 mass% relative to the overall emulsified product.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a food composition. [Background technology]

[0002] In the production of food products, as typified by bakery foods and processed meat foods, it is common to mix raw materials to prepare dough, which is then subjected to a cooking step such as heating as appropriate. For example, Patent Document 1 (JP Patent Publication No. 8-9871) describes the production of a hamburger steak by blending minced meat, lard, fried onions, breadcrumbs, starch, spices, water, and soy protein or a specific starch material (Example 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 8-9871 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a novel production technique for obtaining food products with a pleasant texture with good workability. [Means for solving the problem]

[0005] According to the present invention, there are provided the following methods for producing a food composition, a method for producing a food product, a method for improving workability when producing dough for bakery foods, a method for improving the texture of processed meat foods or meat-like processed foods, a method for producing paste-like and cream-like foods, and a method for improving the texture of foods after storage.

[0006] [1] A method for producing a food composition comprising component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), A method for producing a food composition, wherein the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less based on the total amount of the emulsion. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch [2] The method for producing a food composition according to [1], wherein the total water content in the emulsion is greater than 2 in terms of mass ratio to the component (A). [3] The method for producing a food composition according to [1] or [2], wherein the edible oil or fat is one or more selected from the group consisting of rapeseed oil, olive oil, lard, and milk fat. [4] The method for producing a food composition according to [1] or [2], wherein the edible oil or fat is one or more selected from the group consisting of rapeseed oil, olive oil, lard, milk fat and soybean oil. [5] A method for producing a food composition according to any one of [1] to [4], wherein the protein is one or more selected from the group consisting of soy protein, pea protein, milk protein and egg protein. [6] A method for producing a food composition according to any one of [1] to [5], wherein the emulsifying ingredient or a compounding ingredient containing the emulsifying ingredient is one or more selected from the group consisting of soy milk, milk, fresh cream, skim milk powder, whole milk powder, casein, egg yolk, egg white and whole egg. [7] A method for producing a food composition according to any one of [1] to [6], wherein the step of obtaining an emulsion is a step of obtaining an emulsion in which the heating yield of the dough obtained by heating the emulsion at 200°C for 5 minutes is 85% by mass or more and 100% by mass or less. [8] A method for producing a food composition according to any one of [1] to [7], wherein the edible oil or fat has a solid fat content of 40% or less at 20°C. [9] A method for producing a food composition according to any one of [1] to [8], further comprising a step of performing a pressurized heat treatment after the step of obtaining the emulsion.

[10] A method for producing a food composition described in any one of [1] to [8], further comprising one or two steps selected from the group consisting of frozen storage and refrigerated storage after the step of obtaining the emulsion.

[11] A step of obtaining a food composition by the method for producing a food composition according to any one of [1] to

[10] ; preparing a material containing the food composition to obtain a food product; A method for producing food, including

[12] The method for producing a food product according to

[11] , wherein the step of obtaining the food product includes cooking the food product.

[13] A method for improving workability when producing dough for bakery foods by mixing ingredients including component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), The method for improving the emulsion, wherein the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less based on the total amount of the emulsion. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch

[14] A method for improving the texture of a processed meat food or a processed meat-like food, comprising ingredients including component (A), water, edible oil and fat, and an emulsified material, the method comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), The method for improving the emulsion, wherein the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less based on the total amount of the emulsion. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch

[15] A method for improving the texture of a food product after storage, the method comprising: (A) a component, water, an edible oil or fat, and an ingredient containing an emulsified material; The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), The method for improving the emulsion, wherein the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less based on the total amount of the emulsion. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch [Effects of the Invention]

[0007] According to the present invention, a novel production technique can be provided for obtaining food products with a favorable texture with good workability. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 shows the results of texture analyzer measurements of kamaboko-like foods. [Figure 2] FIG. 1 shows the results of texture analyzer measurements of kamaboko-like foods. [Figure 3] FIG. 1 shows the results of texture analyzer measurements of kamaboko-like foods. [Figure 4] FIG. 1 shows the results of texture analyzer measurements of kamaboko-like foods. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. In this embodiment, the composition may contain each component alone or in combination of two or more types.

[0010] (Method of producing a food composition) In this embodiment, the method for producing a food composition is a method for producing a food composition containing component (A), water, edible oil and fat, and an emulsifying material, and includes a step of mixing component (A), water, edible oil and fat, and the emulsifying material to obtain an emulsion. Component (A) is one or two selected from the group consisting of the following components (A1) and (A2). Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch The emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch. The content of fats and oils in the emulsion is expressed as a mass ratio to component (A) of 0.1 to 120. The total amount of component (A), water, edible fats and oils, and emulsified ingredients in the emulsion is 50 to 100% by mass of the entire emulsion.

[0011] In this embodiment, the method for producing a food composition includes a step of obtaining an emulsion containing specific components in specific ratios. By obtaining a food composition using this production method and using it in food, it is possible to easily produce food with a favorable texture. Furthermore, according to this embodiment, it is also possible to obtain food that has an excellent texture even after storage, for example.

[0012] The mixing method in the step of obtaining an emulsion can be selected depending on, for example, the type of food to which the food composition is to be applied and the properties of the emulsified ingredients. Specifically, when the emulsifying ingredient is a powder, component (A) and the emulsifying ingredient are uniformly suspended in edible oil and fat, and water is then added and mixed. If the mixing device is a Kenmix mixer, mixing is carried out for 1 to 15 minutes at an agitation speed of intensity 1 to 3, preferably 3 to 10 minutes at an agitation speed of intensity 1 to 3. If the mixing device is a benchtop cutter mixer, preparation can be carried out in 15 to 60 seconds. Furthermore, if the emulsifying material is liquid, the emulsifying material can be prepared by dispersing component (A) in edible oil or fat, adding the emulsifying material and water in that order, and mixing in the same manner as described above. However, the optimum emulsification conditions vary depending on the stirring speed, the shape of the stirring blades, the shape of the stirring vessel, and the weight of each raw material charged, and therefore the method is not limited to the above. Each component used in the production of the food composition will be described below.

[0013] (Component (A)) Component (A) is one or two selected from the group consisting of the above-mentioned components (A1) and (A2). Of these, component (A1) is a powdery or granular material that satisfies conditions (1) to (4). Regarding condition (1), in order to improve the workability of the food composition when handling it, component (A1) contains starch in an amount of 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass or more, based on the total amount of component (A1). Furthermore, there is no upper limit to the starch content in component (A1), and it is 100% by mass or less of the total amount of component (A1), but it may be 99.5% by mass or less, 99% by mass or less, etc., depending on the properties of the food composition.

[0014] In component (A1), the starch is, for example, food-grade starch, and can be derived from a variety of sources. For example, the starch can be one or more starches selected from the following: corn starch, potato starch, tapioca starch, wheat starch, rice starch, and soybean starch (e.g., pea starch); and processed starches obtained by chemically, physically, or enzymatically processing these starches. From the viewpoint of improving the ease of handling the food composition, the starch is preferably one or more starches selected from tapioca starch, corn starch, rice starch, and soybean starch, and more preferably one or two starches selected from tapioca starch and corn starch. From the same viewpoint, the raw material from which the starch is derived is preferably one or more selected from the group consisting of cassava, corn, rice, and beans.

[0015] Regarding the condition (2), the component (A1) specifically contains a low molecular weight starch and another starch. First, the low molecular weight starch will be explained. From the viewpoint of improving workability during handling of the food composition, the amylose content in the raw starch for the depolymerized starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 55% by mass or more, and even more preferably 65% ​​by mass or more. There is no upper limit for the amylose content in the raw starch for the depolymerized starch, and it is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

[0016] The starch having an amylose content of 5% by mass or more, which is the raw material for the low-molecular-weight starch, can be one or more selected from the group consisting of high-amylose cornstarch, corn starch such as cornstarch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, soybean starch (e.g., pea starch), and processed starches obtained by chemically, physically, or enzymatically processing these raw materials. From the viewpoint of improving the ease of handling of the food composition, the starch having an amylose content of 5% by mass or more is one or more selected from high-amylose cornstarch, cornstarch, tapioca starch, and soybean starch, and more preferably high-amylose cornstarch. High-amylose cornstarch, for example, with an amylose content of 40% by mass or more, is available. The starch having an amylose content of 5% by mass or more is more preferably corn starch having an amylose content of 40% by mass or more.

[0017] The content of low molecular weight starch in component (A1) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more, from the viewpoint of improving the workability of the food composition when handling it. From the same viewpoint, the content of low molecular weight starch in component (A1) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.

[0018] The peak molecular weight of the depolymerized starch is set to 3×10 3 or more, preferably 8 × 10 3 That's all. From the same viewpoint, the peak molecular weight of the depolymerized starch is 5 × 10 4 less than or equal to 3 × 10 4 or less, more preferably 1.5 × 10 4 The method for measuring the peak molecular weight of the depolymerized starch is described in the Examples section.

[0019] Here, from the viewpoint of excellent production stability, the low-molecular-weight starch is preferably one or more types selected from the group consisting of acid-treated starch, oxidized starch, and enzyme-treated starch, and more preferably acid-treated starch.

[0020] The conditions for the acid treatment when obtaining the acid-treated starch are not particularly limited, but for example, the treatment can be carried out as follows. First, the raw material starch with an amylose content of 5% by mass or more and water are charged into a reactor, followed by the addition of acid. Alternatively, acid water prepared by dissolving an inorganic acid in water and the raw material starch are charged into the reactor. From the perspective of more stable acid treatment, it is desirable that the entire amount of starch during the reaction be homogeneously dispersed or slurried in the aqueous phase. To achieve this, the concentration of the starch slurry used for acid treatment is adjusted to, for example, between 10% and 50% by mass, preferably between 20% and 40% by mass. If the slurry concentration is too high, the viscosity of the slurry increases, which can make it difficult to stir the slurry uniformly.

[0021] Specific examples of acids used in the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and any acid can be used regardless of type, purity, etc.

[0022] Regarding the acid treatment reaction conditions, for example, from the viewpoint of stably obtaining acid-treated starch, the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4 N or less, more preferably 0.1 N or more and 4 N or less, and even more preferably 0.2 N or more and 3 N or less. From the same viewpoint, the reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, and even more preferably 35°C or more and 65°C or less, and from the same viewpoint, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

[0023] The starch other than the low-molecular-weight starch in component (A1) can be selected from the starches described above, and preferably, the starch other than the low-molecular-weight starch in component (A1) is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and crosslinked starches thereof.

[0024] Regarding condition (3), from the viewpoint of improving the workability of the food composition when handling it, the cold water swelling degree of component (A1) is 5 or more, preferably 6 or more, and more preferably 6.5 or more. From the same viewpoint, the cold water swelling degree of component (A1) is 20 or less, preferably 17 or less, more preferably 13 or less, and even more preferably 12 or less. The method for measuring the cold water swelling degree of component (A1) is described in the Examples section.

[0025] Regarding condition (4), the content of the fraction in component (A1) that is under the sieve with a mesh size of 3.35 mm and over the sieve with a mesh size of 0.038 mm is 60% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total mass of component (A1), in order to improve the workability of handling the food composition. From the same viewpoint, the content of the fraction in component (A1) that is under the sieve with 3.35 mm openings and over the sieve with 0.038 mm openings is 100 mass % or less based on the total mass of component (A1).

[0026] The content of the fraction in component (A1) that is under the sieve with a mesh size of 0.5 mm and over the sieve with a mesh size of 0.075 mm is preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more, from the viewpoint of improving the workability of the food composition when handling it and improving the dispersibility when blending it into food, and is, for example, 100% by mass or less, preferably 90% by mass or less.

[0027] The content of the fraction in component (A1) that is under the sieve with a mesh size of 0.25 mm and over the sieve with a mesh size of 0.038 mm is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, and even more preferably 40% by mass or more, and is, for example, 100% by mass or less, from the viewpoint of improving the workability when handling the food composition and from the viewpoint of the preferable texture of foods using the food composition.

[0028] Next, component (A2) will be described. Component (A2) is specifically a pregelatinized starch other than component (A1). Component (A2) is specifically obtained by gelatinizing starch.

[0029] The raw starch for pregelatinized starch can be one or more selected from the group consisting of high-amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, and processed starches obtained by chemically, physically, or enzymatically processing these raw materials. From the viewpoint of improving the emulsion stability of food compositions, it is preferable to use one or more selected from high-amylose cornstarch, cornstarch, and tapioca starch, with high-amylose cornstarch being more preferred. High-amylose cornstarch is cornstarch whose amylose content has been increased by breeding. High-amylose cornstarch with an amylose content of 40% by mass or more is available. The amylose content of high-amylose cornstarch is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 48% by mass or more. Furthermore, there is no upper limit to the amylose content of high amylose cornstarch, and it is 100% by mass or less. However, from the viewpoint of improving the emulsion stability of the food composition, it is preferably 90% by mass or less, more preferably 80% by mass or less, even more preferably 75% by mass or less, even more preferably 70% by mass or less, and especially preferably 65% ​​by mass or less.

[0030] Here, examples of the method for the gelatinization treatment include a jet cooker treatment, a drum dryer treatment, and an extruder treatment. Furthermore, the above-mentioned cold water swelling degree can be used as an index showing the degree of gelatinization of component (A2). From the viewpoint of improving the workability of the food composition during handling, the cold water swelling degree of component (A2) at 25°C is preferably 3 or more, more preferably 4 or more, even more preferably 4.5 or more, even more preferably 5 or more, and even more preferably 5.5 or more, calculated on a dry basis. From the same viewpoint, the cold water swelling degree of component (A2) at 25°C, calculated on a dry basis, is preferably 40 or less, more preferably 30 or less, even more preferably 20 or less, even more preferably 15 or less, and even more preferably 12 or less.

[0031] From the viewpoint of improving the emulsion stability of the food composition, the content of component (A) in the emulsion is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, based on the total emulsion. From the same viewpoint, the content of component (A) in the emulsion is preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, and even more preferably 12% by mass or less, based on the total emulsion.

[0032] (water) The amount of water to be added in the step of obtaining an emulsion can be, for example, the remainder after excluding components other than water from the raw materials of the emulsion. From the viewpoint of improving the emulsion stability of the food composition, the total water content in the emulsion is preferably a mass ratio to component (A) of more than 2, more preferably 3 or more, and even more preferably 3.5 or more. From the viewpoint of improving the emulsion stability of the food composition, the total water content in the emulsion, in terms of mass ratio to component (A), may be, for example, 10 or less, preferably 6 or less, more preferably 5.5 or less, and even more preferably 5 or less. Here, the total water content in the emulsion refers to the combined amount of water contained in the ingredients other than the powder raw material (e.g., component (A)) among the ingredients contained in the other ingredients mixed in the emulsion.

[0033] (edible fats and oils) Specific examples of edible oils and fats include vegetable oils such as soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, perilla oil, and linseed oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Also included are processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc.

[0034] These edible oils and fats may also be oils and fats that have been treated with a flavoring agent such as a vegetable flavoring agent, or oils and fats that have been flavored with a flavoring agent such as a flavoring agent, a seasoning, a natural material, etc. Specific examples include flavored edible oils such as garlic oil and chili oil. The edible oils and fats may be used as they are, or may be used as plastic oils and fats such as margarine, shortening, butter, etc.

[0035] From the viewpoint of improving the workability of the food composition when handling it, the edible oil or fat is preferably one or more selected from the group consisting of rapeseed oil, soybean oil, olive oil, lard and milk fat, and more preferably one or more selected from the group consisting of rapeseed oil, olive oil, lard and milk fat. When the food composition is used in bakery foods, the edible oils and fats are preferably one or more selected from the group consisting of olive oil, soybean oil, and rapeseed oil, from the viewpoint of improving the workability of handling the food composition. It is also preferable to use one or two edible oils and fats selected from the group consisting of edible oils and fats themselves and margarine. Furthermore, when the food composition is used in processed meat foods or processed meat-like foods, the edible oils and fats are preferably animal oils and fats, more preferably one or more selected from the group consisting of lard, beef tallow, and chicken oil, from the standpoint of flavor compatibility and workability. Furthermore, when the food composition is used in processed seafood products, the edible oil or fat is preferably a vegetable oil or fat, more preferably one or more selected from the group consisting of rapeseed oil, soybean oil, and olive oil, from the standpoint of flavor compatibility and workability.

[0036] From the viewpoint of improving the workability of the food composition when handling it, the solid fat content of the edible oil or fat at 20°C is preferably 40% or less, more preferably 30% or less, even more preferably 20% or less, and even more preferably 10% or less. Also, the solid fat content is, for example, 0% or more. Here, the solid fat content of edible oils and fats can be measured by the method of AOCS Official Method Cd 16b-93. When the edible oil or fat is used as a water-in-oil type oil or fat composition such as margarine or butter, the solid fat content of the oil phase obtained by melting the water-in-oil type oil or fat composition and separating the aqueous phase is taken as the solid fat content of the edible oil or fat.

[0037] The amount of edible oil or fat blended in the step of obtaining an emulsion can be, for example, an amount such that the content of oil or fat in the emulsion falls within the following range: Here, the content of oil or fat in the emulsion refers to the combined amount (total amount of oil or fat) of the edible oil or fat blended in the step of obtaining an emulsion and the oil or fat contained in other blended ingredients.

[0038] For example, when the food composition is incorporated into the dough of bakery foods, processed meat foods, processed meat-like foods, or processed seafood foods, the content of fats and oils in the emulsion is, in terms of mass ratio to component (A), 0.1 or more, preferably 1.5 or more, more preferably 2.0 or more, even more preferably 3.0 or more, still more preferably 3.5 or more, and even more preferably 4.0 or more, in order to improve the workability of the food composition when handling it. From the same viewpoint, the content of fats and oils in the emulsion is 120 or less, preferably 9 or less, more preferably 8 or less, even more preferably 7 or less, and even more preferably 6 or less.

[0039] For example, when the food composition is used as a batter, the content of fats and oils in the emulsion is, in mass ratio to component (A), at least 1, preferably at least 2. The content of fats and oils in the emulsion is at most 120, preferably at most 9, more preferably at most 5. When used as a pickling liquid, the oil content in the emulsion is, in mass ratio to component (A), 10 or more, preferably 20 or more, more preferably 30 or more, and even more preferably 35 or more. The oil content in the emulsion is 120 or less, preferably 110 or less, and more preferably 100 or less.

[0040] For example, when the food composition is used in a creamy or paste-like food, the oil content in the emulsion is, in mass ratio to component (A), 0.1 or more, preferably 0.5 or more, more preferably 0.9 or more, and the oil content in the emulsion is 120 or less, preferably 110 or less, more preferably 100 or less.

[0041] For example, when the food composition is used in snack foods, the content of fats and oils in the emulsion is, in mass ratio to component (A), 0.9 or more, preferably 1 or more, more preferably 2 or more. In addition, the content of fats and oils in the emulsion is 120 or less, preferably 9 or less, more preferably 5 or less.

[0042] (emulsified material) Specifically, the emulsifying ingredient is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, and more specifically, at least one selected from the group consisting of a protein and an oil- or fat-processed starch. In the step of obtaining an emulsion, the emulsifying material may be added as these components themselves, or may be added in the form of a compounding ingredient (food material) containing at least one of these components.

[0043] Examples of proteins include plant proteins and animal proteins. Plant proteins include wheat proteins such as gluten; soybean proteins such as those found in soy milk, tofu, and defatted soybean flour; and seed proteins such as corn protein and pea protein. Animal proteins include egg proteins such as egg white protein and egg yolk protein; milk proteins such as whey protein, casein, and its salts (e.g., sodium caseinate); blood proteins such as plasma protein and blood cell protein; muscle proteins such as meat protein and fish protein, gelatin, collagen, etc. From the viewpoint of improving the workability of the food composition when handling it, the protein is preferably one or more selected from the group consisting of soy protein, milk protein, and egg protein. Also, from the viewpoint of making the state of the dough after heating more preferable, the protein is one or more selected from the group consisting of soy protein, pea protein, milk protein, and egg protein, more preferably one or more selected from the group consisting of soy protein, milk protein, and egg protein.

[0044] Oil- or fat-processed starch is a type of starch material, and specifically refers to a starch material produced through a process that includes a step of adding edible oils or fats or oil-related substances to raw starch, followed by mixing and heating.

[0045] Examples of the emulsifier include alginate esters, lecithin, monoglycerin fatty acid esters, monoglycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, etc. The emulsifier is preferably polyglycerin fatty acid esters. It is also desirable to use a mixture of two or more emulsifiers with different HLB values, for example, a combination of an emulsifier with an HLB of 5 to 7 and an emulsifier with an HLB of 14 to 16. A specific example of a combination of emulsifiers is a combination of diglycerol monostearate and decaglycerol monomyristate.

[0046] From the viewpoint of improving the workability of the food composition when handling it, the emulsifying ingredient or the blending ingredient containing the emulsifying ingredient is preferably one or more kinds selected from the group consisting of soy milk, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, concentrated whey, muscle protein, egg white, dried egg white and whole egg, more preferably one or two or more kinds selected from the group consisting of soy milk, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, concentrated whey, muscle protein, egg white and whole egg, even more preferably one or two or more kinds selected from the group consisting of soy milk, milk, fresh cream, skim milk powder, whole milk powder, casein, egg yolk, egg white, dried egg white and whole egg, and even more preferably one or two or more kinds selected from the group consisting of soy milk, milk, fresh cream, skim milk powder, whole milk powder, casein, egg white and whole egg.

[0047] The amount of emulsifying material added in the process of obtaining the emulsion is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 2% by mass or more, even more preferably 3% by mass or more, still more preferably 5% by mass or more, and even more preferably 8% by mass or more, based on the total emulsion, from the viewpoint of improving workability when handling the food composition. Furthermore, from the viewpoint of improving the workability when handling the food composition, the amount of emulsifying material blended in the process of obtaining the emulsion is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less, of the total emulsion.

[0048] The total amount of component (A), water, edible oil or fat, and emulsified ingredient in the emulsion is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more, and is, for example, 100% by mass or less, based on the total amount of the emulsion, from the viewpoint of improving workability when handling the food composition.

[0049] The emulsion may contain other ingredients as appropriate, such as one or more selected from the group consisting of magnesium salts (e.g., magnesium chloride, magnesium sulfate, etc.), potassium salts (e.g., potassium chloride, etc.), calcium salts (e.g., calcium chloride, calcium carbonate, calcium sulfate, etc.), coagulants (e.g., glucono-delta-lactone, etc.), and sugars (e.g., lactose, etc.).

[0050] The step of obtaining an emulsion is a step of obtaining an emulsion in which the heating yield of the dough obtained by heating the emulsion at 200°C for 5 minutes is preferably 85% by mass or more and 100% by mass or less. That is, the heating yield is preferably 85% by mass or more, more preferably 88% by mass or more, and even more preferably 92% by mass or more, and is, for example, 100% by mass or less.

[0051] Returning to the explanation of the method for producing a food composition, the emulsion obtained in the step of obtaining an emulsion may be fluid or may be solid. When an emulsion having fluidity is obtained, it is also preferable that the viscosity of the emulsion be as follows. That is, from the viewpoint of improving workability when blended into food, the viscosity of the emulsion obtained by the following method is preferably 2900 cps or more, more preferably 3000 cps or more, and even more preferably 3500 cps or more. The upper limit of the viscosity may be, for example, 100,000 cps or less. (Viscosity measurement method) 1. Prepare an emulsion according to any of the methods described above. 2. Transfer the entire amount of the emulsion obtained in step 1 into a bowl, cover with plastic wrap, and let stand at room temperature (25°C) for 1 hour. 3. 250 g is weighed into a 300 mL glass beaker, and the viscosity is measured using a Brookfield viscometer (for example, Tokimec Inc. Brookfield viscometer Model: BM) with a No. 4 rotor at 60 rpm for 30 seconds.

[0052] The method for producing a food composition may further include a step other than the step of obtaining an emulsion. For example, the method for producing a food composition may further include a step of performing a heat and pressure treatment (e.g., retort treatment) after the step of obtaining an emulsion, and more specifically, may further include a step of performing a heat and pressure treatment at 100°C to 130°C and 0.206 MPa for 1 to 60 minutes after the step of obtaining an emulsion.

[0053] Furthermore, the method for producing a food composition may further include, after the step of obtaining an emulsion, one or two steps selected from the group consisting of freezing and refrigerating. The storage temperature for freezing can be, for example, −100° C. or higher and lower than 0° C. The storage temperature for refrigeration can be, for example, 0° C. or higher and 15° C. or lower.

[0054] The food composition obtained in this embodiment can be suitably used, for example, as dough for bakery foods, processed meat foods, processed meat-like foods, processed seafood foods, processed vegetable foods, etc., dough for snacks, creamy foods or paste-like foods, pickle liquid or batter liquid.

[0055] (Food manufacturing method) The method for producing a food product includes, for example, a step of obtaining a food composition by the method for producing a food composition in the present embodiment described above, and a step of preparing a material containing the obtained food composition to obtain a food product.

[0056] When the food is a bakery food, a meat processed food, a meat-like processed food, or a seafood processed food, and the food composition is blended into the dough, in the process of obtaining the food, the amount of the food composition blended relative to all of the above ingredients is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, from the standpoint of improving the texture of the food and improving workability during production. From the same viewpoint, the amount of food composition relative to the total amount of the above ingredients is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, even more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0057] When the food is a creamy food or a paste-like food and the food composition is blended into the dough, the amount of the food composition blended relative to all of the above ingredients in the process of obtaining the food is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, from the standpoint of improving the texture of the food and improving workability during production. From the same viewpoint, the amount of food composition relative to the total amount of the above ingredients is preferably 100% by mass or less, more preferably 99% by mass or less, even more preferably 95% by mass or less, and even more preferably 90% by mass or less.

[0058] When the food is a snack food and the food composition is blended into the dough, in the process of obtaining the food, the amount of the food composition blended relative to all of the above ingredients is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, from the viewpoint of improving the texture of the food and improving workability during production. From the same viewpoint, the amount of food composition relative to the total amount of the above ingredients is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, even more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0059] When used as a pickle liquid or batter liquid, the amount of the food composition relative to the total amount of the above ingredients is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, even more preferably 50% by mass or more, even more preferably 80% by mass or more, and still more preferably 100% by mass, from the viewpoint of improving the texture of the food and improving workability during production. The step of obtaining the food may include cooking with heat from the viewpoint of sterilizing the food and improving its shelf life. Specific examples of cooking with heat include dry heat in an oven or the like; microwave cooking; cooking in a steam convection oven or the like; heating in a lightly oiled frying pan or on an iron plate; and frying in edible oil at about 100 to 200°C. From the same viewpoint, heating with heat in an oven or the like or on a frying pan or on an iron plate is preferred. Furthermore, the step of obtaining the food product does not have to include a cooking step. In this case, the food product may be obtained by, for example, mixing the food composition with other ingredients in the step of obtaining the food product.

[0060] Specific examples of the foods that can be obtained include bakery foods, processed meat foods, meat-like processed foods, processed seafood foods, processed vegetable foods, fried foods, snacks, paste-like foods, and cream-like foods.

[0061] (Bakery foods) Bakery foods include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese buns, naan, and Danish pastries; steamed buns; cake donuts; scones; cakes such as pound cake, sponge cake, chiffon cake, roll cake, butter cake, muffin, cupcake, hotcake, and pancake; baked goods such as financiers, bouchées, waffles, and madeleines; and yeast-free foods such as pies. The bakery food is preferably one selected from the group consisting of yeast-fermented foods and cakes, more preferably one selected from bread, pancakes, yeast donuts, and cake donuts, even more preferably one selected from bread, pancakes, and cake donuts, and even more preferably bread.

[0062] (Meat processed food) In this embodiment, the food composition is suitably used for, for example, processed meat foods or meat-like processed foods obtained by substituting plant protein for the meat in processed meat foods. Specific examples of processed meat foods include chicken nuggets and other nuggets; Examples include meat paste products such as hamburger steaks, meatballs, sausages, shumai dumplings, and gyoza dumplings, and meat fillings such as meat buns and meat buns. From the viewpoint of achieving a more favorable compatibility with the texture of the emulsion, the processed meat food is preferably selected from the group consisting of hamburger steak, sausage, and nuggets.

[0063] Specific examples of meat in processed meat foods include at least one selected from the group consisting of mammalian meat such as beef, pork, sheep, and goat, and avian meat such as poultry such as chicken, duck, turkey, goose, and wild goat. From the viewpoint of improving workability when handling the food composition, the meat is preferably at least one selected from the group consisting of chicken, pork, and beef. From the same viewpoint, the meat is preferably in the form of mince such as ground meat or surimi, or in the form of a paste. In meat-like processed foods, soybean meat, insect protein, etc. are used instead of the meat.

[0064] (Processed seafood) Specific examples of processed seafood foods include fish pastes such as negitoro-like foods, fish balls, hanpen, chikuwa, kamaboko, fish sausage, and satsumaage; and fish fillings. Specific examples of marine products in processed seafood include tuna, salmon, octopus, squid, and other seafood. From the viewpoint of improving workability in producing food, the marine product is preferably in the form of mince such as surimi or paste.

[0065] (pickling liquid, batter liquid) Pickling liquid is used to improve the flavor and texture of processed meat or seafood foods, and is mainly added by pickling, injection, etc. The final form of food using the pickling liquid is not limited, but examples include fried foods such as fried chicken, pork cutlet, chicken cutlet, and fried fish, as well as sautéed and baked foods. Batter is used to coat foods such as fried foods by adhering it to the periphery of the ingredients during cooking, but the cooking method is not limited to frying and may also be baking. Batter may be used alone as a coating, or may be used in combination with a coating agent such as flour or breadcrumbs. Furthermore, the final form of food using batter is not limited, but examples of fried foods include fried potato, tempura, fried chicken, pork cutlet, chicken cutlet, fried fish, fried shrimp, croquettes, nuggets, etc.

[0066] (Paste-like foods and cream-like foods) Specific examples of paste-like foods and cream-like foods include fillings for confectionery and bread, creams for confectionery and bread, dressings, sauces, etc. The final form of food using the paste-like foods and cream-like foods of this embodiment is not limited. For example, they may be used as sandwich fillings or as salad drizzles. The paste-like foods and cream-like foods may also be cooked by heating. Specific examples of cooking by heating include baking bakery foods with a filling using the food composition of this embodiment as a filling or topping, using the filling as a sauce for oven-cooked foods such as gratin, or frying the product as in cream croquettes.

[0067] (Methods for improving food) The process for obtaining the emulsion described above is also suitable as a method for improving food products. Specifically, when producing dough for bakery foods by mixing ingredients including component (A), water, edible oils and fats, and an emulsified material, the production process includes a step of obtaining the above-mentioned emulsion, which can improve, for example, the workability during the production of dough for bakery foods. Examples of bakery foods include those mentioned above. The workability specifically refers to the lack of stickiness of the bakery food dough.

[0068] Furthermore, by including a step of obtaining the above-mentioned emulsion in the manufacturing process of a processed meat food or a processed meat-like food containing ingredients including component (A), water, edible oils and fats, and an emulsified material, the texture of the processed meat food or the processed meat-like food can be improved, for example. Examples of processed meat foods and meat-like processed foods include those mentioned above. In addition, specific examples of texture include juiciness, hardness, and elasticity.

[0069] Furthermore, by including a step of obtaining the emulsion in the manufacturing process of a food product containing ingredients including component (A), water, edible oil and fat, and an emulsifying ingredient, it is possible to improve the texture of the food product after storage, for example. The storage is preferably frozen or refrigerated, and specific examples of the storage temperatures are as described above. Specific examples of texture include those mentioned above. Furthermore, by including a step of obtaining the above-mentioned emulsion in the manufacturing process of a food product containing ingredients including component (A), water, edible oils and fats, and an emulsified material, it is possible to improve the flavor of the food product, for example.

[0070] The present invention includes the following aspects. 1. A method for producing a food composition comprising component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsification material is at least one selected from the group consisting of proteins and oil- or fat-processed starches, the content of the oil or fat in the emulsion is 1.5 or more and 9 or less in mass ratio to the component (A), A method for producing a food composition, wherein the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less based on the total amount of the emulsion. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch 2. The method for producing a food composition according to 1., wherein the total water content in the emulsion is greater than 2 in terms of mass ratio to component (A). 3. A method for producing a food composition according to 1. or 2., wherein the edible oil or fat is one or more selected from the group consisting of rapeseed oil, olive oil, lard and milk fat. 4. A method for producing a food composition described in any one of 1. to 3., wherein the protein is one or more proteins selected from the group consisting of soy protein, milk protein, and egg protein. 5. A method for producing a food composition according to any one of 1 to 4, wherein the emulsifying ingredient or a compounding ingredient containing the emulsifying ingredient is one or more selected from the group consisting of soy milk, cow's milk, fresh cream, skim milk powder, whole milk powder, casein, egg white and whole egg. 6. A method for producing a food composition described in any one of 1. to 5., wherein the step of obtaining an emulsion is a step of obtaining an emulsion in which the heating yield of the dough obtained by heating the emulsion at 200°C for 5 minutes is 85% by mass or more and 100% by mass or less. 7. A method for producing a food composition described in any one of 1. to 6., wherein the solid fat content of the oil or fat in the emulsion at 20°C is 40 mass% or less. 8. A method for producing a food composition according to any one of 1. to 7., further comprising a step of performing a pressurized heat treatment after the step of obtaining the emulsion. 9. A method for producing a food composition described in any one of 1. to 7., further comprising one or two steps selected from the group consisting of frozen storage and refrigerated storage after the step of obtaining the emulsion. 10. A step of obtaining a food composition by the method for producing a food composition according to any one of 1. to 9.; preparing a material containing the food composition to obtain a food product; A method for producing food, including 11. The method for producing a food product according to claim 10, wherein the step of obtaining the food product comprises cooking. 12. A method for improving workability when producing dough for bakery foods by mixing ingredients including component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsification material is at least one selected from the group consisting of proteins and oil- or fat-processed starches, The method for improving the oil content in the emulsion, wherein the mass ratio of the oil content to the component (A) is 1.5 or more and 9 or less. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch 13. A method for improving the texture of a processed meat food or a processed meat-like food, comprising ingredients including component (A), water, edible oil and fat, and an emulsified material, the method comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsification material is at least one selected from the group consisting of proteins and oil- or fat-processed starches, The method for improving the oil content in the emulsion, wherein the mass ratio of the oil content to the component (A) is 1.5 or more and 9 or less. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch 14. A method for improving the texture of a food product after storage, the method comprising: (A) ingredient, water, edible oil and fat, and an ingredient containing an emulsified material, the method comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsification material is at least one selected from the group consisting of proteins and oil- or fat-processed starches, The method for improving the oil content in the emulsion, wherein the mass ratio of the oil content to the component (A) is 1.5 or more and 9 or less. Component (A): one or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content is 75% by mass or more (2) A starch having an amylose content of 5% by mass or more, the starch containing degraded starch in an amount of 3% by mass or more and 45% by mass or less, the degraded starch having a peak molecular weight of 3×10 3 5x10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less Ingredient (A2): Pregelatinized starch [Example]

[0071] Examples of the present invention will be described below, but the scope of the present invention is not limited to these examples.

[0072] The main raw materials used were as follows: 1. Raw materials for emulsion manufacturing (Component (A)) (A1) Powdery and granular materials 1 to 3: Powdery and granular materials obtained in Production Example 2 (A2) Pregelatinized starch: Pregelatinized high amylose corn starch, Jelcol AH-F, manufactured by J-Oil Mills Co., Ltd., cold water swelling degree 6.5 (edible fats and oils) Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Olive oil: Olive oil for bakery, manufactured by J-Oil Mills Co., Ltd. Pork fat: Pure lard, manufactured by Megmilk Snow Brand Co., Ltd. (Emulsifying material or material containing emulsifying material) Whole milk powder: Yotsuba Dairy Co., Ltd. (protein content 25.5% by mass, fat content 26.2% by mass) Defatted soybean flour: Hotoku soybeans, manufactured by J-Oil Mills Co., Ltd. (protein content 51.0% by mass, lipid content 0.7% by mass) Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Co., Ltd. (protein content 34.0% by mass, lipid content 1.0% by mass) Milk: Hokkaido 3.6 milk, manufactured by Takanashi Dairy Co., Ltd. (moisture content: 87.4% by mass, protein content: 3.3% by mass, lipid content: 3.6% by mass) Fresh cream: Specially selected Hokkaido pure fresh cream 42, manufactured by Takanashi Dairy Co., Ltd. (moisture content 53.0% by mass, protein content 1.9% by mass, lipid content 42.0% by mass) Soy milk: Unsweetened organic soy milk, manufactured by Tokyo Meiraku Co., Ltd. (moisture content 90.8% by mass, protein content 3.6% by mass, lipid content 2.0% by mass) Whole egg (moisture content 76.1% by mass, protein content 12.3% by mass, lipid content 10.3% by mass) Egg yolk (water content 48.2% by mass, protein content 16.5% by mass, lipid content 33.5% by mass) Egg white (moisture content 88.4% by mass, protein content 10.5% by mass, lipid content 0% by mass) Dried egg white: Dried egg white W type, manufactured by Zennoh Kewpie Egg Station Co., Ltd. (protein content 86.5% by mass, fat content 0.4% by mass) Casein: Sodium caseinate S, manufactured by Nippon Shinyaku Co., Ltd. (protein content 86.2% by mass, lipid content 1.5% by mass) Whey protein (WPI): Pronative 95, manufactured by Lactalis Ingredients (protein content 25.0% by mass, lipid content 1.2% by mass) Oil- or fat-processed starch 1: Oil- or fat-processed starch obtained in Production Example 4 (protein content 0% by mass, lipid content 0.1% by mass) Pea protein: NUTRALYS F85M, manufactured by Rocket Japan Co., Ltd. (protein content 85% by mass, lipid content 6% by mass) (others) Lactose: LOHA Style "Lactose" (commercially available) Magnesium chloride: Magnesium chloride hexahydrate, manufactured by Wako Pure Chemical Industries, Ltd.

[0073] 2. Other ingredients Strong flour: Eagle, manufactured by Nippon Co., Ltd. Dough improver: Joker Kimo, manufactured by Puratos Japan Co., Ltd. Fresh yeast: Regular yeast, manufactured by Oriental Yeast Co., Ltd. Cornstarch: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd. Breadcrumbs: Fresh breadcrumbs WRE5N, manufactured by Kyoei Food Co., Ltd.

[0074] (Production Example 1) Production of low molecular weight starch Acid-treated high-amylose cornstarch was produced as low molecular weight starch to be used as the raw material for powdery and granular materials 1 to 3. High-amylose cornstarch (HS-7, manufactured by J-Oil Mills, Inc., amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was then heated to 50°C. A 4.25N aqueous hydrochloric acid solution was added to the suspension with stirring in an amount 1 / 9 of the slurry mass ratio to initiate the reaction. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high-amylose cornstarch. The peak molecular weight of the obtained acid-treated high-amylose cornstarch was measured by the method described below, and the peak molecular weight was 1.2 × 10 4 It was.

[0075] (Method for measuring peak molecular weight) The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) The sample was crushed and the fraction that passed through a JIS-Z8801-1 sieve with a mesh size of 0.15 mm was collected. This collected fraction was suspended in the mobile phase to a concentration of 1 mg / mL, and the suspension was heated to 100°C for 3 minutes to completely dissolve it. The sample was filtered using a 0.45 μm filter (ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample. (2) The molecular weight was measured under the following analytical conditions. Column: TSKgel α-M (7.8 mm diameter, 30 cm) (Tosoh Corporation) x 2 Flow rate: 0.5mL / min Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40℃ Analysis amount: 0.2mL (3) Detector data was collected using software (Multistation GPC-8020 model II data collection ver. 5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated. For the calibration curve, pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.

[0076] (Method for measuring cold water swelling) (1) The sample was heated and dried at 125°C using a moisture meter (Kensei Kogyo Co., Ltd., model MX-50) to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value. (2) 1 g of this sample, converted to the dry substance amount, was dispersed in 50 mL of water at 25°C, and the dispersion was gently stirred in a thermostatic bath at 25°C for 30 minutes. The dispersion was then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the precipitate and supernatant layers. (3) The supernatant layer was removed, and the mass of the precipitate layer was measured and designated as B (g). (4) The mass of the precipitate layer when it was dried (105°C, constant weight) was defined as C (g). (5) The value obtained by dividing B by C was determined as the degree of swelling in cold water.

[0077] (Production Example 2) Production of Granular Materials 1 to 4 79% by mass of cornstarch, 20% by mass of the acid-treated high-amylose cornstarch obtained in Production Example 1, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressurized and heated using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The treatment conditions were as follows: Raw material supply: 450g / min Added water: 17% by mass Barrel temperature: 50℃, 70℃ and 100℃ from raw material inlet to outlet Outlet temperature: 100~110℃ Screw rotation speed: 250 rpm The heated gelatinized material thus obtained by the extruder treatment was dried at 110°C to adjust the water content to 10% by mass. The dried gelatinized material was then pulverized using a benchtop cutter pulverizer and sieved using a JIS-Z8801-1 sieve. The sieved gelatinized materials were mixed in predetermined proportions to prepare powdery granules 1 to 4 having the particle size distributions shown in Table 1. The cold water swelling degrees at 25°C of powdery granules 1 to 4, measured using the method described above, are also shown in Table 1.

[0078] (Production Example 3) Production of Granular Material 5 77% by mass of cornstarch, 20% by mass of acid-treated high-amylose cornstarch, 2% by mass of glycerin fatty acid ester, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressurized and heated using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The processing conditions were as follows: Raw material supply: 450g / min Added water: 17% by mass Barrel temperature: 50℃, 70℃ and 100℃ from raw material inlet to outlet Outlet temperature: 100~110℃ Screw rotation speed: 250 rpm The heated gelatinized material thus obtained by the extruder treatment was dried at 110°C to adjust the water content to 10% by mass. The dried gelatinized material was then pulverized using a benchtop cutter pulverizer and sieved using a JIS-Z8801-1 sieve. The sieved gelatinized materials were mixed in a predetermined blending ratio to prepare powdery granular material 5 having the particle size distribution shown in Table 1. The cold water swelling degree of powdery granular material 5 at 25°C measured by the above-mentioned method is also shown in Table 1.

[0079] [Table 1]

[0080] (Production Example 4) Production of oil-processed starch To 100 parts by mass of phosphate cross-linked tapioca starch (Actobody TP-1, manufactured by J-Oil Mills Co., Ltd.), 0.1 parts by mass of high linol safflower oil, 0.05 parts by mass of diglycerin monooleate, and 0.4 parts by mass of 25% aqueous sodium carbonate solution (0.1 parts by mass as sodium carbonate equivalent) were added, and the mixture was mixed uniformly at 3000 rpm for 3 minutes in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture. This mixture was heated in a tray dryer at 70°C for 10 days to obtain oil-processed starch 1.

[0081] (Examples 1 to 7, Comparative Example 1, Control Example 1) In this example, a food composition was prepared, and bread was produced using the obtained food composition and evaluated.

[0082] (Bread manufacturing method) 1. Pretreatment 1-1. For the examples other than Comparative Example 1, the ingredients including edible oils and fats, component (A), and emulsified material (protein) were placed in a mixer bowl in the proportions shown in Table 2, and mixed using a beater in a tabletop mixer (Hobart Mixer N50, manufactured by Hobart Japan Co., Ltd.). 1-2. Water was added to obtain a uniformly emulsified mixture (emulsion) for Examples 1 to 7. For Control Example 1, a mixture in which the components were separated was obtained. 2. In Control Example 1 and Examples 1 to 7, dough ingredients other than the mixture or emulsion were mixed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixing Co., Ltd.) to obtain a mixture. The mixing conditions were the main mixing 1 listed in Table 3. Next, the mixture obtained in the pretreatment was added, and the mixture was mixed in the bread mixer until the dough came together. The mixing conditions were the main mixing 2 listed in Table 3. On the other hand, in Comparative Example 1, all of the ingredients listed in Table 3 were mixed in a bread mixer to obtain a mixture. The mixing conditions were the main kneading mixing conditions 1. 3. After mixing, the dough was removed from the mixer and allowed to ferment at 27°C for 60 minutes. 4. Divide the dough into 130g portions, roll them into balls, let them rest for 20 minutes, then roll them into balls and place them into single loaf molds, three at a time. 5. The formed dough was fermented in a proofer at 36°C and 80% humidity for 70 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: Upper shelf 190℃ / 220℃ Baking time: 25 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0083] For each example, the workability during dough production and the texture and appearance of the resulting bread were evaluated. The evaluation results are shown in Table 3.

[0084] (Workability) One expert panelist evaluated the workability (stickiness of dough) during dough production on a 5-point scale using the following criteria. A score of 3 or higher was considered pass. 5: Virtually non-sticky and very easy to work with 4: Slightly sticky, but easy to work with 3: It's a little sticky, but it doesn't bother me when I'm working with it. 2: Sticky and difficult to work with 1: Very sticky and very difficult to work with

[0085] (Texture) Four expert panelists evaluated the moistness and the lack of residual taste of the bread according to the following criteria, and the average score of the four panelists was used as the score. A score of 3 or more was considered to be acceptable. (Moisturizing) 5: Very moisturizing 4: Moisturizing 3: Slightly moist 2: Not very moisturizing 1: Almost no moisturizing feeling (No remorse) 5: No residue left in the mouth when chewed 4: Almost no residue remains in the mouth when chewed 3: There is a small residue in the mouth when chewing, but it doesn't bother me. 2: When chewed, it becomes slightly lumpy and leaves a slight residue in the mouth. 1: When chewed, it becomes like a dumpling and remains in the mouth.

[0086] (exterior, inner layer) The appearance and inner layer of the bread were visually evaluated by one expert panelist on a 5-point scale using the following criteria, with a score of 3 or above being considered pass. (exterior) 5: It has a good volume and is well browned. 4: Somewhat voluminous, with a fairly good browning 3: The volume is just right and the browning is just right 2: It lacks volume and the color is slightly uneven. 1: Lack of volume and poor browning (inner layer) 5: Completely uniform inner layer with very fine texture 4: Almost uniform inner layer with fine texture 3: A fairly uniform inner layer with a slightly fine texture 2: Slightly uneven inner layer, slightly thick fabric membrane 1: Uneven inner layer and thick fabric membrane

[0087] [Table 2]

[0088] [Table 3]

[0089] (Example 8, Comparative Example 2) In Example 8, an emulsion was prepared in accordance with Example 1, etc., except that the ingredients and composition of the emulsion were as shown in Table 4. Using the food composition comprising the obtained emulsion, bread was produced under the following conditions. 1. The dough ingredients other than the obtained emulsion were mixed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixing Co., Ltd.) to obtain a mixture. The mixing conditions were the main kneading mixing 1. 2. In Example 8, the emulsion obtained in the pretreatment was added, and the dough was mixed in a bread mixer until it came together. In Comparative Example 2, the ingredients listed in Table 4 were mixed together to obtain a mixture. 3. After mixing, the dough was removed from the mixer and allowed to ferment at 27°C for 60 minutes. 4. Divide the dough into 130g portions, roll them into balls, let them rest for 20 minutes, then roll them into balls and place them into single loaf molds, three at a time. 5. The formed dough was fermented in a proofer at 36°C and 80% humidity for 70 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: Upper shelf 190℃ / 220℃ Baking time: 25 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0090] The bread obtained in Example 8 was evaluated for texture after 3 days at room temperature, and was found to have a softer and more moist texture than Comparative Example 2. In terms of bread rise, Example 8 had more volume and was better than Comparative Example 2.

[0091] [Table 4]

[0092] (Examples 9 to 12, Control Example 2) In this example, a hamburger steak was produced and evaluated using a food composition comprising an emulsion.

[0093] (Hamburg steak manufacturing method) Hamburg steaks were produced using the food composition comprising the emulsion obtained in each example and the ingredients shown in Table 5 in the proportions shown in Table 5 according to the following procedure. 1. Ingredient processing and mixing: Ingredients (1) in Table 5, namely meat and salt, were mixed in advance to make the mixture sticky. 2. After further lightly mixing by hand, the mixture was mixed in a Kenmix mixer at intensity 2 for 3 minutes. 3. Sample mixing: The ingredients in (2) in Table 5 were mixed in advance, and then mixed by hand into the above 2. 4. The ingredients in (3) in Table 5 were mixed to prepare an emulsion, which was then added to 3 above. 5. Mixing: Kenmix mixer strength 1 x 1 minute. 6. Molding: 100g / piece. 7. Baking: Baked on a hot plate (to brown) at 200°C for 1 minute on each side. 8. Oven cooking: Cooked at 200°C for 7 minutes without steaming. 9. Cool 10. After cooling at room temperature (25°C) for 30 minutes, the product was reheated at 500W for 1 minute and then evaluated for eating. The samples were then stored in a refrigerator at 5°C for 3 days, after which they were reheated in a 500W microwave oven for 1.5 minutes and then evaluated for eating.

[0094] For each example, the yield of the hamburger steak after baking was calculated. The texture of the hamburger steak obtained in each example was evaluated according to the following criteria. For each item below, one expert panelist evaluated it on a 5-point scale (in increments of 0.5 points) according to the following criteria, with a score of 2 or more being considered a pass. These results are shown in Table 6. In addition, in each example, the workability when preparing hamburger steak dough using the emulsion was favorable.

[0095] (Juicy) 5: Very juicy when chewed. 4: It feels very juicy when chewing. 3: Feels juicy when chewing. 2: There is a slight feeling of liquid when chewing. 1: There is no liquid feeling when chewing and it is dry.

[0096] (Hardness and elasticity) 5: The overall hardness and elasticity are very strong. 4: Overall firmness and elasticity are strong. 3: Overall firmness and elasticity. 2: There is some overall firmness and elasticity. 1: Overall hardness and elasticity are not strong and soft.

[0097] (grain feel) 5: The meat has a very strong grain and fibrous texture. 4: The meat has a strong grainy and fibrous texture. 3: The meat has a granular and fibrous texture. 2: The meat has a slightly granular and fibrous texture. 1: The meat has a uniform texture without any grain or fiber.

[0098] [Table 5]

[0099] [Table 6]

[0100] (Preparation Examples 1 to 21) Emulsions (food compositions) of each example were prepared according to the formulations shown in Tables 7 to 9. The mixing method and conditions for each example, as well as the properties of the resulting emulsions (emulsified doughs), are also shown in Tables 7 to 9.

[0101] (Fabric condition) In each example, the state of the resulting emulsified dough was evaluated. Evaluation was performed by one worker one hour after mixing, visually evaluating the dough according to the following criteria, with a score of 2 or higher being considered pass. The results are shown in Tables 7 to 9. 4: Maintains its shape when mixed and no oil separation occurs 3: Maintains its shape when mixed, with almost no oil separation 2: The shape changes slightly when mixed, and some oil separation is observed on the surface, but this is within the acceptable range. 1: The mixture is watery and does not hold together even after mixing / The mixture does not maintain its shape when mixed, and a large amount of oil and fat is separated.

[0102] (heating yield) Approximately 65g (60-70g) of the emulsion obtained in each example was scooped using an ice cream scooper and placed on a cooking sheet, and the mass of the emulsion before heating was measured.The cooking sheet was placed in a convection oven (dry heat) heated to 200°C, and after heating for 5 minutes, the emulsion alone was immediately transferred to a tray and the mass after heating was measured.The heating yield was calculated using the following formula. Mass after heating / mass before heating x 100 (%)

[0103] [Table 7]

[0104] [Table 8]

[0105] [Table 9]

[0106] (Evaluation of emulsion obtained in preparation example) The emulsion of Preparation Example 21 was filled into a heat-resistant retort pouch, sealed with a heat seal, and heated and pressurized at 121°C for 5 minutes and 121°C for 30 minutes. Under either condition, the shape remained unchanged and no dripping of water or oil was observed. Furthermore, when the emulsion of Preparation Example 3 was filled into a plastic cup with a lid and stored at 4°C for 3 days, there was no change in the shape and no dripping of water or oil was observed.

[0107] (Preparation Examples 22-36) Each emulsion (food composition) was prepared according to the formulation shown in Table 10. The mixing method and conditions for each example, as well as the properties of the resulting emulsion (emulsion dough), are also shown in Table 10.

[0108] [Table 10]

[0109] (Preparation Example 37) An emulsion (food composition) of this example was prepared according to the formulation shown in Table 11. The mixing method and conditions used in this example, as well as the properties of the resulting emulsion (emulsion dough), are also shown in Table 11. The state of the dough was determined in accordance with the method used in the above-mentioned Preparation Example. In this example, the heat retention of the emulsion was evaluated according to the following procedure.

[0110] (heat retention) Approximately 65 g of the resulting emulsion was scooped using an ice cream scooper and placed in an aluminum cup. The emulsion, along with the aluminum cup, was placed in a convection oven heated to 200°C and heated for 5 minutes. After that, the emulsion was removed from the convection oven and the dough condition was immediately evaluated visually.

[0111] [Table 11]

[0112] (Production example of food composition) Five parts of component (A) and 2% of the amount of salt relative to the meat were added to a Kenmix mixer, and then mixed with a tabletop cutter mixer for 30 seconds until a paste was formed. 20 parts of the pork (15 parts fat: 5 parts lean meat) and 15 parts water were thoroughly mixed, and the mixture was stirred and mixed in the Kenmix mixer to obtain the emulsion of this example.

[0113] Example 13 In this example, a negitoro-like food was produced and evaluated using a food composition consisting of an emulsion.

[0114] (Preparation of negitoro-like food) 1. An emulsion was obtained in the same manner as in Example 8, except that in the formulation of the emulsion in Example 8 (the formulation of "emulsion (food composition)" in Table 4), olive oil was replaced with rapeseed oil. 2. 50 g of tuna (medium fatty tuna) was finely ground in a food processor, and 0.037 g of granulated soup stock (Hon Dashi (registered trademark) manufactured by Ajinomoto Co., Inc.) was added and mixed. 3. 15 g of the emulsion prepared in 1. above was added to the tuna prepared in 2. above and mixed by hand to obtain a negitoro-like food. 4. Soy sauce was added to the negitoro-like food and a sensory evaluation was performed. As a control, negitoro obtained without carrying out the procedure in 3 above was used.

[0115] As a result of the sensory evaluation, the negitoro-like food obtained in Example 13 had a pleasant texture that was not strange compared to negitoro made only from tuna (control), and had a good flavor with a more fatty, fishy taste than the control.

[0116] Example 14 In this example, a fish cake-like kneaded food was produced using the emulsion and evaluated.

[0117] (Preparation of hanpen-like water-kneaded food) 1. All of the ingredients listed in Table 12 were added to a food processor (manufactured by Cuisinart) and mixed for 8 minutes to obtain a fish cake-like surimi for kneaded food. 2. The surimi from step 1 above and the emulsion from Preparation Example 7 were mixed well in a bowl with a rubber spatula in a ratio of 7:3 (mass ratio). 3. 100g of the product obtained in 2. above was placed in a mold for fish cakes and molded. As a control, 100g of the surimi obtained in 1. above was placed in a mold as is and molded. 4. The surimi obtained in 3 above was removed from the mold, placed one by one on cooking paper, and heated in a steam oven at 90°C with 100% steam for 25 minutes. 5. The mixture was left to cool to room temperature, and each example of the hanpen-like kneaded food was obtained.

[0118] [Table 12]

[0119] (raw materials) Details of the raw materials listed in Table 12 are as follows: Alaska pollack surimi: Alaska pollack surimi (American product), purchased from Tokai Starch Co., Ltd. Potato starch: BP-200, manufactured by J-Oil Mills Co., Ltd. Soy protein: New Fujipro SEH, manufactured by Fuji Oil Co., Ltd. Dashi stock: Dashi stock, manufactured by Yamaki Co., Ltd. Sodium glutamate: Ajinomoto (registered trademark), manufactured by Ajinomoto Co., Inc. Potassium sorbate: manufactured by Kurimoto Pharmaceutical Co., Ltd.

[0120] When the hanpen-like kneaded food product of Example 14 was eaten, it had a soft and pleasant texture similar to hanpen, whereas the control food had a texture similar to a soft kamaboko fish cake and did not have the soft and fluffy texture of hanpen at all. By adding the emulsion of this example, a kneaded food product having a texture similar to that of fish cake was obtained, even though no ingredients such as egg white or yam were added.

[0121] (Examples 15 to 17, Control Example 3) In this example, chicken sausage was produced using the emulsion and evaluated.

[0122] (Preparation of chicken sausage) 1. Cut chicken breast meat into 1-2 cm cubes and add it to a food processor (Cuisinart) along with the ingredients in (1) in Table 13, and mix for 4 minutes. 2. In Examples 15 to 17, the materials in (2) in Table 13 were mixed to prepare an emulsion, which was then added to the above 1 and mixed with a spatula until uniform. 3. In Control Example 3, the dough obtained in 1 above was placed in a zipper bag and deaerated using a vacuum packaging machine (Hot Temp, manufactured by Nichiwa Electric Co., Ltd.). In Examples 15 to 17, the dough obtained in 2 above was deaerated in the same manner. 4. Using a sausage maker (manufactured by Shin-Fuji Burner Co., Ltd.), the above 3. was stuffed into a collagen casing (manufactured by Nippi Co., Ltd.). 5. The obtained sausages were placed in a convection oven and dried with air at 50°C for 30 minutes. 6. Boil in water at 75-80°C for 30 minutes, then cool in running water for 10 minutes. 7. The sample was heated in a 700W microwave for 20 seconds and then eaten, and the texture was evaluated.

[0123] Control Example 3 and Examples 15 to 17 were eaten and the texture (moistness) was evaluated, and the results are shown in Table 13. One expert panelist evaluated the texture on a 4-point scale according to the following criteria, with 2 points or more being considered pass. 4: Very moist 3: No dryness and moisturizing 2: Less dryness and more moisturizing 1: Dry

[0124] [Table 13]

[0125] The ingredients listed in Table 13 are detailed below. (Edible oils and fats in emulsions) Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills, Inc., solid fat content 0% at 20°C Shortening: S Special, manufactured by J-Oil Mills Co., Ltd. (fat content 99.9% by mass, moisture 0.1% by mass), solid fat content at 20°C 5.5% (Emulsifying materials in emulsions or materials containing emulsifying materials) Dried egg white: Dried egg white W type, manufactured by Zennoh Kewpie Egg Station Skim milk powder: Skim milk powder, manufactured by Yotsuba Dairy Co., Ltd. (protein content 34.0% by mass, lipid content 1.0% by mass) (Other ingredients) Reduced starch syrup: Marvie, manufactured by H Plus B Life Sciences Co., Ltd. Tripolyphosphate: Sodium tripolyphosphate, manufactured by Mitejima Chemical Co., Ltd. Vienna sausage spice: Imported and sold by Hera Spice Japan Co., Ltd. Vitamin C: Sodium L-ascorbate, manufactured by Happo Shokusan Co., Ltd. Powdered soy protein: New Fujipro SEH, manufactured by Fuji Oil Co., Ltd. Potato starch: Jelcol BP-200, manufactured by J-Oil Mills Co., Ltd. Oil- or fat-processed starch 1: Oil- or fat-processed starch obtained in Production Example 4

[0126] As can be seen from Table 13, all of Examples 15 to 17 were less dry than Control Example 3 and had a moist and pleasant texture.

[0127] (Preparation Examples 38 and 39, Control Example 4, Examples 18 to 25) In this example, a kamaboko-like food (hereinafter referred to as "kamaboko") was produced and evaluated using a food composition comprising an emulsion.

[0128] (Production example of food composition) The ingredients listed in Table 14 were used in the formulations shown in the same table, and food compositions of Preparation Examples 38 and 39 were obtained according to the following procedure.

[0129] (Preparation procedure for Preparation Example 38) The powdery granular material 1, dried egg white, and oil-processed starch 1 were added to rapeseed oil and mixed. Water was further added and mixed to obtain an emulsion.

[0130] (Preparation procedure for Preparation Example 39) 1. Solid fat (pure lard), 1 part of the powder and granular material, and 1 part of the oil-processed starch were placed in a food processor (manufactured by Cuisinart) and mixed. 2. Further water was added and mixed to obtain an emulsion.

[0131] Using the food composition consisting of the emulsion obtained in Preparation Example 38 and the ingredients listed in Table 15 in the proportions listed in the same table, kamaboko of Examples 18 to 21 and Control Example 4 were produced according to the following procedure.

[0132] (Production methods of Examples 18 to 21 and Control Example 4) 1. Frozen pollack surimi was cut and finely ground in a food processor (Cuisinart). 2. Salt was added to the surimi from step 1 above, and then one-third of the amount of ice was added and mixed. 3. Sugar, sodium glutamate, egg white, granulated soup stock, oil-processed starch, and one-third of the ice were added and mixed, and then the remaining ice was added and mixed. In Examples 18 to 21, an emulsion was further added and mixed. 4. The mixture obtained in 3 above was placed in a vinyl bag and degassed using a vacuum packaging machine (Hot Temp, manufactured by Nichiwa Electric Co., Ltd.). 5. After filling into a vinyl casing, the mixture was left to sit at 30°C for 90 minutes. 6. After heating in a water bath at 90°C for 20 minutes, the mixture was placed in ice water and cooled for 10 minutes. 7. The kamaboko samples produced using the above procedures were stored in a refrigerator (4°C) for 1 and 7 days, after which their appearance, hardness, and elasticity were evaluated. In addition to sensory evaluation, hardness and elasticity were also measured using a texture analyzer.

[0133] Using the food composition comprising the emulsion obtained in Preparation Example 39 and the ingredients shown in Table 15 in the proportions shown in the same table, kamaboko of Examples 22 to 25 were produced according to the following procedure.

[0134] (Production methods of Examples 22 to 25) 1. Frozen pollack surimi was cut into pieces and crushed and mixed with the ingredients from Preparation Example 39 in a food processor (manufactured by Cuisinart). 2. Salt was added to the mixture from step 1 above, and then one-third of the amount of ice was added and mixed. 3. Sugar, sodium glutamate, egg white, granulated soup stock, oil-processed starch, and one-third of the ice were added and mixed, and then the remaining ice was added and mixed. 4. The manufacturing process after degassing and various evaluations were carried out using the same procedures and methods as in Examples 18 to 21.

[0135] (Evaluation method) Sensory evaluation of hardness and elasticity was carried out by one expert panelist, and the samples were rated on the following three-point scale, with Control Example 4, which did not contain any food composition consisting of an emulsion, as the standard. A score of 2 or higher for each evaluation item was considered pass. In the texture analyzer measurements, breaking strength (hardness) and breaking distance (elasticity) were measured using the following method. The results of the sensory evaluation are shown in Table 15, and the results of the texture analyzer measurements are shown in Tables 16 and 17 and Figures 1 to 4.

[0136] (Hardness) 3 points: Hardness equivalent to that of Control 4 2 points: Slightly softer than Control 4 1 point: Much softer than control 4 (elasticity) 3 points: Elasticity equivalent to control example 4 2 points: Slightly less elastic than control 4 1 point: Less elastic than control 4

[0137] (Measurement using a texture analyzer) After the casing was removed from the kamaboko, it was cut into a cylindrical shape with a diameter of 30 mm and a thickness of 25 mm to serve as the measurement sample. The sample was placed on the sample stage with the flat top and bottom sides facing up, and a texture analyzer (TA-XT Plus, Stable Micro Systems) equipped with a 5 mm diameter ball-shaped probe was used to measure the breaking strength (g) and breaking distance (mm) by penetrating 15 mm from the top to the center of the sample at a compression rate of 1 mm / sec at room temperature (approximately 20°C). The breaking strength was used as an index of the hardness of the sample, and the breaking distance was used as an index of the elasticity of the sample. Each test was carried out four times, and the average value was used as the result.

[0138] [Table 14]

[0139] [Table 15]

[0140] Details of the ingredients listed in Table 14 are provided below. Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Pork fat: Pure lard, Nice Lard P adjusted, manufactured by Ueda Oil Mills Dried egg white: Dried egg white W type, manufactured by Zennoh Kewpie Egg Station Oil- or fat-processed starch 1: Oil- or fat-processed starch obtained in Production Example 4 (protein content 0% by mass, lipid content 0.1% by mass)

[0141] Details of the ingredients listed in Table 15 are provided below. Sodium glutamate: Ajinomoto (registered trademark), manufactured by Ajinomoto Co., Inc. Granulated dashi stock: Dashi stock base, manufactured by Yamaki Co., Ltd. Oil- or fat-processed starch 1: Oil- or fat-processed starch obtained in Production Example 4 (protein content 0% by mass, lipid content 0.1% by mass)

[0142] [Table 16]

[0143] [Table 17]

[0144] The kamaboko obtained in Examples 18 to 25 had a texture in terms of both elasticity and hardness that allowed them to be eaten without any strange feeling, as kamaboko. Furthermore, as shown in the results of the sensory evaluation in Table 15, and the measurement results of the texture analyzer in Tables 16 and 17 and Figures 1 to 4, Examples 18, 19, 22, and 23 had the same hardness and elasticity (sensory evaluation score of 3) as Control Example 4, and also had a good texture. Furthermore, the appearance, such as the apparent smoothness, of all of Examples 18 to 25 was the same as Control Example 4.

[0145] Example 26 In this example, the emulsion was used to prepare and evaluate non-fried potato snacks. The ingredients and formulation information are shown in Table 18.

[0146] (Manufacturing procedure for non-fried potato snacks) 1. Powdered material 1 and skim milk powder were stirred into rapeseed oil, and water was then added and mixed by hand to obtain an emulsion. 2. Mix together the dried potatoes, salt and a pinch of white pepper. 3. The emulsion obtained in step 1 was added and mixed. 4. Shape into bite-sized balls by hand and arrange on a hot plate. 5. Baked in an oven at 200°C for 4.5 minutes.

[0147] [Table 18]

[0148] Details of the materials listed in Table 18 are provided below. Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Co., Ltd. (protein content 34.0% by mass, lipid content 1.0% by mass) Dehydrated potatoes: Commercial-grade potato flakes, manufactured by Hinokuniko Foods Co., Ltd.

[0149] This example produced a potato snack that had a crispy texture similar to that of a fried snack, but was not oily and had a light mouthfeel. Furthermore, this texture was maintained even when the snack was cooled at room temperature for 1 hour before eating.

[0150] Example 27 In this example, a baked potato food product was produced using a food composition comprising an emulsion as a batter liquid.

[0151] (Potato baked food) 1. Boil potatoes cut into strips in salt water for 1 minute, then cool in cold water and drain thoroughly. 2. A batter was prepared using the ingredients listed in Table 19 in the proportions shown in the same table. Specifically, powdered granular material 1, dried egg white, and rapeseed oil were mixed, and then water was added to the resulting emulsion, which was then thoroughly mixed with a small amount of salt and white pepper. 3. The potatoes prepared in step 1 were dusted with potato starch and then coated with the batter obtained in step 2. 4. Baked in an oven at 200°C for 10 minutes.

[0152] [Table 19]

[0153] Details of the materials listed in Table 19 are as follows: Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Dried egg white: Dried egg white W type, manufactured by Zennoh Kewpie Egg Station Co., Ltd. (protein content 86.5% by mass, fat content 0.4% by mass)

[0154] This example produced a baked potato food similar to French fries, which had a non-greasy, crispy coating and a good texture. The crispness of the coating was maintained even after being left at room temperature for 1 hour.

[0155] (Preparation Examples 40-43) Each emulsion (food composition) was prepared according to the formulation shown in Table 20. The preparation method is described below.

[0156] (Preparation procedure for emulsion) 1. The materials (1) and (2) in Table 20 were mixed separately. 2. The mixture of ingredients (2) was added to the mixture of ingredients (1) and mixed for 3 minutes using a Kenmix mixer (strength 2). 3. The ingredients in (3) were added and stirred for 7 minutes using a Kenmix mixer (strength 3) to obtain an emulsion.

[0157] (Evaluation of emulsion) The properties of the obtained emulsions (food compositions) and the evaluation results of the heating yield and heated shape retention are also shown in Table 20. The heating retention was measured and calculated in the same manner as in Preparation Examples 1 to 21. The heating shape retention was evaluated by visually observing the appearance of the emulsions by one worker immediately after baking, which was performed when measuring the heating yield.

[0158] [Table 20]

[0159] Details of the materials listed in Table 20 are provided below. Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Dried egg white: Orlan-A·10, manufactured by Organo Food Tech Co., Ltd. (protein content: 86.5% by mass, lipid content: 0.4% by mass)

[0160] As shown in Table 20, all of the emulsions obtained in Preparation Examples 40 to 43 had good heating yield and heat shape retention.

[0161] (Example 28, Controls 5 and 6) In this example, a pickle liquid was prepared using the emulsion, and salmon fillets were injected with the pickle liquid to produce and evaluate fried salmon.

[0162] (Preparation of pickling liquid) Pickling liquid was prepared using the ingredients listed in Table 21 in the proportions shown in the same table. In the control example, all ingredients were mixed together to prepare pickling liquid. In Example 28, pickling liquid was prepared using the same procedures as in Preparation Examples 40 to 43. Information on the materials used in the emulsions in Table 21 is provided below. Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Dried egg white: Orlan-A·10, manufactured by Organo Food Tech Co., Ltd.

[0163] [Table 21]

[0164] (Procedure for making fried salmon) 1. Using an injector (Tohnichi Corporation, Super Injector TN-SP18), salmon fillets were injected twice from the front and back of the fillets (skin side and fillet side). The injection amount was set at 10% of the fish meat. 2. After injection, the fillets were placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.), and after suctioning to 600 mmHg, they were tumbled at 12 rpm and 10°C for 60 minutes. 3. Oil-processed starch HB-150 (manufactured by J-Oil Mills Co., Ltd.) was suspended in 1.9 times the amount of cold water by mass to prepare a batter. 4. The salmon fillets that had been tumbling-processed in step 3 were coated with the batter obtained in step 4 and breadcrumbs (manufactured by Kyoei Food Co., Ltd.), and fried in vegetable oil at approximately 170°C for 3.5 minutes to produce fried salmon. After cooling at room temperature for approximately 30 minutes, the salmon was eaten and subjected to a sensory evaluation.

[0165] (Evaluation of fattiness) The salmon fries obtained in each example were tasted by one expert panelist, and a sensory evaluation of the fattiness was performed using the following evaluation criteria. The results are shown in Table 22. 3 points: Fatty and moist meat. 2 points: There is a slight sense of fat and the meat is slightly moist. 1 point: No fat and the meat is dry.

[0166] (Yield calculation) The weight of the product cooked using each pickle solution was measured at each cooking step, and the yield was calculated using the following formula. The results are shown in Table 22. Injection yield (%) = Weight after injection / Weight before injection x 100 Tumbling yield (%) = Weight after tumbling / Weight before tumbling x 100 Cooking yield (%) = weight after cooking / weight before cooking x 100

[0167] [Table 22]

[0168] As shown in Table 22, the salmon fries injected with the pickle solution of Example 28 had a more fatty and moist texture than the control. In terms of cooking yield, the salmon fries made with Example 28 also showed better results than the control.

[0169] (Examples 29 and 30) (Preparing the sauce) The ingredients listed in Table 23 were used in the proportions shown in the same table to prepare a sauce according to the following procedure. 1. Onions were diced and heated in a 600W microwave for 1 minute. After cooling to room temperature, the mixture was blended in a blender to form a paste. In Example 30 only, an apple was grated and added to the onions. 2. Powder 1 was added to the olive oil and stirred, then the paste obtained in step 1 and all the remaining ingredients were added and mixed at medium speed in a tabletop mixer for 5 minutes.

[0170] [Table 23]

[0171] The information on the ingredients used in Table 23 is shown below. The moisture content, protein content, and fat content of each ingredient were calculated based on the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan. Dried egg white: Dried egg white W type, manufactured by Zennoh Kewpie Egg Station Co., Ltd. (protein content 86.5% by mass, fat content 0.4% by mass) Whole egg (moisture content 75.0% by mass, protein content 12.2% by mass, lipid content 10.2% by mass) Olive oil: FILIPPO BERIO extra virgin olive oil, manufactured by J-Oil Mills, Inc., solid fat content 0% at 20°C Onion (moisture content 90.1% by mass, protein content 1.0% by mass, fat content 0.1% by mass) Apple (moisture content 84.1% by mass, protein content 0.1% by mass, lipid content 0.2% by mass) Soy sauce: Fujiyu Brewery Co., Ltd. (moisture content 67.1% by mass, protein content 7.7% by mass, lipid content 0.0% by mass) Anchovy paste: GIA Anchovy Paste, manufactured by GIA (moisture content 54.3% by mass, protein content 24.2% by mass, lipid content 6.8% by mass). Ground sesame (moisture content 1.6% by mass, protein content 20.3% by mass, lipid content 54.2% by mass) Grated garlic (moisture content 52.1% by mass, protein content 4.7% by mass, lipid content 0.5% by mass)

[0172] In this example, a sauce with a moderate viscosity and a smooth appearance and texture was obtained. Furthermore, in Example 29, a sauce with a distinct olive oil flavor was obtained. In Example 30, a Japanese-style sauce with a rich sesame flavor was obtained. These sauces can be used as seasonings for any food, including sandwiches, salads, fried foods, noodles, etc.

[0173] (Example 31, Control Example 7) (Marron cream production) Chestnut cream was prepared using the ingredients listed in Table 24 in the proportions shown in the same table and following the procedure below. 1. An emulsion was prepared for use in Example 31. Powdery granular material 1, milk, margarine, and water were mixed and mixed with the beater of a 5-coat mixer. 2. The ingredients in (1) listed in Table 24 were mixed in a bowl and mixed with a rubber spatula until smooth. For Example 31, the emulsion prepared in step 1 was added and further mixed. 3. Add the ingredients in (2) to the mixture obtained in step 2 and mix further with a rubber spatula. 4. (3) The ingredients were added and further mixed until uniform.

[0174] [Table 24]

[0175] The information on the ingredients used in the emulsion is shown below in Table 24. The moisture, protein, and fat contents of margarine were calculated based on the nutritional information label of the product, while the moisture, protein, and fat contents of other ingredients were calculated based on the Standard Tables of Food Composition in Japan, 2020 Edition (8th revision). Milk: Hokkaido 3.6 milk, manufactured by Takanashi Dairy Co., Ltd. (moisture content: 87.4% by mass, protein content: 3.3% by mass, lipid content: 3.6% by mass) Margarine: Grandmaster Primeran i, manufactured by J-Oil Mills Co., Ltd. (moisture content 16.0% by mass, protein content 0.1% by mass, lipid content 83.9% by mass), solid fat content at 20°C 20.4%

[0176] Example 31 produced a chestnut cream with a good texture and flavor, which melts easily in the mouth and whose flavor spreads the moment it is put in the mouth, compared to Control Example 7. The chestnut cream of this example can be eaten on its own, or can be suitably used as an ingredient in, for example, confectioneries, desserts, bakery foods, etc.

[0177] Example 32 (Financier production) Financiers were prepared using the ingredients listed in Table 25 in the proportions shown in the same table and by the following procedure. 1. The emulsions used in each example were prepared by completely dissolving the margarine for the emulsion, adding and mixing the powdery and granular material 1, then adding egg white and water, and mixing with the beater of a 5-coat mixer until the mixture thickened. 2. The ingredients in (1) listed in Table 25 were added to a bowl and mixed, and then the ingredients in (2) and the heated and dissolved ingredients in (3) were added and mixed with a rubber spatula until smooth. 3. The emulsion obtained in step 1 was added to the bowl in step 2 and mixed until uniform. 4. The dough obtained in step 3 was filled into a financier mold and baked in an oven at 180° C. for 14 minutes for Example 32 and 18 minutes for Example 33. After completion, the cakes were removed from the oven and cooled at room temperature.

[0178] [Table 25]

[0179] The information on the ingredients used in the emulsion is shown below in Table 25. The moisture, protein, and fat contents of margarine were calculated based on the nutritional information label of the product, while the moisture, protein, and fat contents of other ingredients were calculated based on the Standard Tables of Food Composition in Japan, 2020 Edition (8th revision). Egg white (moisture content 88.4% by mass, protein content 10.5% by mass, lipid content 0% by mass) Margarine: Grandmaster Ale, manufactured by J-Oil Mills Co., Ltd. (moisture content 16.0% by mass, protein content 0.3% by mass, lipid content 82.6%), solid fat content at 20°C 21.6%

[0180] The financiers obtained in this example were baked well without oil seeping out, despite containing a larger amount of oil than regular financiers. Furthermore, they had a softer and juicier texture than regular financiers.

[0181] (Preparation Example 44: Preparation of emulsion using powdery granular material 5) An emulsion was produced using the ingredients listed in Table 26 in the proportions listed in the same table, according to the following procedure. In this example, the ingredients were mixed using a heatable and coolable container and a mixer (Mazera ZZ-1000, manufactured by Tokyo Rikakikai Co., Ltd.) at 50 rpm to 200 rpm. 1. In Table 26, the ingredients in (1) were mixed and stirred, heated to 50-60°C, and after dissolving the emulsifier, the ingredients in (2) were added and further mixed. 2. Add the ingredients in (3) to the mixture obtained in step 1, then mix and stir to emulsify. 3. Heat sterilization was carried out until the core temperature reached 85°C. 4. After that, the mixture was cooled to 60°C, and the material (4) was added and mixed. 5. Cool to room temperature and evaluate appearance and physical properties.

[0182] [Table 26]

[0183] (Raw material information) Details of the raw materials listed in Table 26 are as follows: Olive oil: AJINOMOTO Olive Oil, manufactured by J-Oil Mills Co., Ltd. Diglycerin monostearate: Poem J-2081V, manufactured by Riken Vitamin Co., Ltd. Decaglycerin monomyristate: Sunsoft Q-14S, manufactured by Taiyo Kagaku Co., Ltd. Starch syrup: Hellodex, manufactured by Hayashibara Co., Ltd.

[0184] This example yielded a smooth, paste-like emulsion with excellent shelf life. The applications of the resulting emulsion are not limited, but it can be suitably used, for example, as a texture improver for bread.

[0185] (Preparation Example 45) An emulsion was produced using the materials listed in Table 27 in the formulations listed in the same table.

[0186] (Preparation Procedure) The powdery granular material 1 and skim milk powder were added to soybean oil and mixed, and water was further added while mixing and stirring.

[0187] [Table 27]

[0188] Details of the materials in Table 27 are provided below. Soybean oil: AJINOMOTO soybean salad oil (manufactured by J-Oil Mills Co., Ltd.) Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Co., Ltd. (protein content 34.0% by mass, lipid content 1.0% by mass)

[0189] In this example, a paste-like emulsion was obtained. The use of the obtained emulsion is not limited, but it can be suitably used, for example, as a texture improver for processed meat foods and bread.

[0190] This application claims priority based on Japanese Patent Application No. 2020-097232 filed on June 3, 2020, Japanese Patent Application No. 2020-192077 filed on November 18, 2020, and Japanese Patent Application No. 2021-012471 filed on January 28, 2021, the disclosures of which are incorporated herein in their entireties.

Claims

1. A method for producing a food composition comprising component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the food composition contains, as a blending ingredient containing the emulsifying material, one or more selected from the group consisting of soy milk, cow's milk, fresh cream, skim milk powder, whole milk powder, casein, egg yolk, egg white, and whole egg; the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less with respect to the total amount of the emulsion, The method for producing a food composition, wherein the total content of water in the emulsion is greater than 2 and not greater than 6 in terms of mass ratio to the component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Component (A1): A powder or granular material that satisfies the following conditions (1) to (5): (1) Starch content of 75% by mass or more (2) A starch having an amylose content of 5% by mass or more and a degraded starch content of 3% by mass to 45% by mass or less, wherein the degraded starch has a peak molecular weight of 3×10 ３ 5x10 or more ４ below (3) Cold water swelling at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. (5) The content of the fraction that falls under a sieve with an opening of 0.25 mm and over a sieve with an opening of 0.038 mm is 30% by mass or more. Ingredient (A2): Pregelatinized starch

2. 2. The method for producing a food composition according to claim 1, wherein the edible oil or fat is one or more selected from the group consisting of rapeseed oil, olive oil, lard, and milk fat.

3. 2. The method for producing a food composition according to claim 1, wherein the edible oil or fat is one or more selected from the group consisting of rapeseed oil, olive oil, lard, milk fat and soybean oil.

4. 4. The method for producing a food composition according to claim 1, wherein the protein is one or more proteins selected from the group consisting of soybean protein, pea protein, milk protein, and egg protein.

5. 5. The method for producing a food composition according to claim 1, wherein the step of obtaining an emulsion is a step of obtaining an emulsion in which the heating yield of the dough obtained by heating the emulsion at 200°C for 5 minutes is 85% by mass or more and 100% by mass or less.

6. The method for producing a food composition according to claim 1 , wherein the edible oil or fat has a solid fat content of 40% or less at 20° C.

7. The method for producing a food composition according to claim 1 , further comprising a step of performing a pressurized heat treatment after the step of obtaining the emulsion.

8. The method for producing a food composition according to claim 1 , further comprising one or two steps selected from the group consisting of freezing and refrigerating after the step of obtaining the emulsion.

9. A step of obtaining a food composition by the method for producing a food composition according to any one of claims 1 to 8; preparing a material containing the food composition to obtain a food product; A method for producing food, including

10. The method of claim 9, wherein the step of obtaining the food product comprises cooking.

11. A method for improving workability when producing bakery food dough by mixing ingredients including component (A), water, edible oil and fat, and an emulsified material, comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less with respect to the total amount of the emulsion, The method for improving the emulsion, wherein the total content of water in the emulsion is greater than 2 in terms of mass ratio to the component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Component (A1): A powder or granular material that satisfies the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) A starch having an amylose content of 5% by mass or more and a degraded starch content of 3% by mass to 45% by mass or less, wherein the degraded starch has a peak molecular weight of 3×10 ３ 5x10 or more ４ below (3) Cold water swelling at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (A2): Pregelatinized starch

12. A method for improving the texture of a processed meat food or a processed meat-like food, comprising ingredients including component (A), water, edible oil and fat, and an emulsified material, the method comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the food composition contains, as a blending ingredient containing the emulsifying material, one or more selected from the group consisting of soy milk, cow's milk, fresh cream, skim milk powder, whole milk powder, casein, egg yolk, egg white, and whole egg; the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less with respect to the total amount of the emulsion, The method for improving the emulsion, wherein the total content of water in the emulsion is 6 or less in mass ratio to the component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Component (A1): A powder or granular material that satisfies the following conditions (1) to (5): (1) Starch content of 75% by mass or more (2) A starch having an amylose content of 5% by mass or more and a degraded starch content of 3% by mass to 45% by mass or less, wherein the degraded starch has a peak molecular weight of 3×10 ３ 5x10 or more ４ below (3) Cold water swelling at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. (5) The content of the fraction that falls under a sieve with an opening of 0.25 mm and over a sieve with an opening of 0.038 mm is 30% by mass or more. Ingredient (A2): Pregelatinized starch

13. A method for improving the texture of a food product after storage, the method comprising: The method includes a step of mixing the component (A), the water, the edible oil and fat, and the emulsification material to obtain an emulsion, the emulsifying material is at least one selected from the group consisting of an emulsifier, a protein, and an oil- or fat-processed starch, the food composition contains, as a blending ingredient containing the emulsifying material, one or more selected from the group consisting of soy milk, cow's milk, fresh cream, skim milk powder, whole milk powder, casein, egg yolk, egg white, and whole egg; the content of the oil or fat in the emulsion is 0.1 or more and 120 or less in mass ratio to the component (A), the total amount of the component (A), the water, the edible oil and fat, and the emulsified material in the emulsion is 50% by mass or more and 100% by mass or less with respect to the total amount of the emulsion, The method for improving the emulsion, wherein the total content of water in the emulsion is greater than 2 and not greater than 6 in terms of mass ratio to the component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Component (A1): A powder or granular material that satisfies the following conditions (1) to (5): (1) Starch content of 75% by mass or more (2) A starch having an amylose content of 5% by mass or more and a degraded starch content of 3% by mass to 45% by mass or less, wherein the degraded starch has a peak molecular weight of 3×10 ３ 5x10 or more ４ below (3) Cold water swelling at 25°C is 5 to 20 (4) The content of the fraction that falls under a sieve with a mesh size of 3.35 mm and over a sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. (5) The content of the fraction that falls under a sieve with an opening of 0.25 mm and over a sieve with an opening of 0.038 mm is 30% by mass or more. Ingredient (A2): Pregelatinized starch

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