Manufacturing method for processed solid foods

Abstract

To provide novel flavoring means for food materials.SOLUTION: A method for producing processed solid food comprises a step of adding an oil-in-water emulsion containing water, oil and fat, cyclodextrin, and a thickening polysaccharide and a flavor component to a solid food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a processed solid food product imparted with a flavor, preferably enhanced flavor.

Background Art

[0002] Today, an emulsified composition comprising an oil, water, cyclodextrin, and a water-soluble gelling agent is widely used in various fields such as pharmaceuticals, cosmetics, foods and beverages.

[0003] Patent Document 1 discloses a skin-emulsified composition containing water, an oil, cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethyl cellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum.

[0004] Patent Document 2 discloses an acidic emulsified composition containing water, an oil, cyclodextrin, a water-soluble gelling agent, and a water-soluble organic solvent.

[0005] Patent Document 3 discloses an emulsified composition containing water, an oil, and cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethyl cellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, wherein the ratio of the blending amount of the oil to the total blending amount of the cyclodextrin and the water-soluble gelling agent is in the range of (the blending amount of the oil: the total blending amount of the cyclodextrin and the water-soluble gelling agent) 1 or more and less than 9: 9 or less and more than 1 in terms of mass ratio.

[0006] Furthermore, various methods have been reported to improve the texture and quality of meat and seafood ingredients by using modifiers such as alkaline substances and starch. Patent Document 4 discloses that by retaining an alkaline substance on the surface of food and forming a film on the surface with a film-forming agent, it is possible to obtain processed meats and seafood with excellent texture, yield, and good flavor with less bitterness, astringency, and off-odor from the use of alkaline substances, as well as excellent shelf life. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] WO2022 / 064997 publication [Patent Document 2] Patent No. 7196346 [Patent Document 3] Japanese Patent Publication No. 2023-142681 [Patent Document 4] Patent No. 4083779 [Overview of the project] [Problems that the invention aims to solve]

[0008] Traditionally, even when flavoring ingredients were enhanced by adding fragrances or other flavoring components, subsequent processing such as heat treatment (e.g., retort sterilization) would reduce the intensity and persistence of the added flavor, sometimes resulting in an undesirable flavor in the food. Therefore, there was a strong demand in this field for a new method of flavoring ingredients that would allow the added flavor to be enjoyed without being diminished. Therefore, the present invention aims to provide a new method for flavoring food ingredients that does not easily reduce the intensity and / or persistence of the flavor imparted to the ingredients. [Means for solving the problem]

[0009] As a result of diligent research to solve the above problems, the present inventors have found that when an oil-in-water emulsion, which is a mixture of oil and fat, water, cyclodextrin, thickening polysaccharides, and flavor components, is added to food ingredients, it can adhere to the food ingredients, retain the flavor components there, and impart flavor to the food ingredients.

[0010] Furthermore, it was found that this oil-in-water emulsion has excellent emulsification stability, and even after heat treatment, it can adhere to food ingredients, retaining and preserving flavor components, resulting in a good flavor even after heat treatment.

[0011] Furthermore, we discovered that adding an alkaline substance to the oil-in-water emulsion together can enhance the flavor-imparting effect of the emulsion.

[0012] This invention is based on these novel findings and encompasses the following inventions. [1] In solid foods, An oil-in-water emulsion containing water, oils and fats, cyclodextrin, and thickening polysaccharides and flavor components. A method for producing a processed solid food, comprising the step of adding a substance. [2] A method for producing [1], further comprising adding an alkaline substance. [3] A method for producing [1] or [2], further comprising the step of heat treatment after the step of adding the additive. [4] A method for producing the product according to any one of the following [1] to [3], wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropylcellulose, methyl cellulose, hydroxypropyl methylcellulose, and hydroxyethylcellulose. [5] A method of production according to any one of [2] to [4], wherein the alkaline substance is one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts. [6] A method for producing any of [1] to [5], comprising further adding a film-forming substance in the addition step. [7] The method for producing [6], wherein the film-forming substance is one or more selected from the group consisting of carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharides, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch. [8] A method for producing any of [1] to [7], wherein the solid food is a raw solid food and / or a solid food in which the protein has not been heat-denatured.

[0013] [9] Water, oils and fats, cyclodextrin, and an oil-in-water emulsion containing thickening polysaccharides and flavor components, Solid foods, Processed solid foods, including those containing [the specified ingredient].

[10] A processed solid food according to [9], wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropylcellulose, methyl cellulose, hydroxypropyl methylcellulose, and hydroxyethylcellulose.

[11] Furthermore, processed solid foods of [9] or

[10] that contain alkaline substances.

[12] The processed solid food according to

[11] , wherein the alkaline substance is one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts.

[13] Furthermore, processed solid foods of [9] to

[12] that contain film-forming substances.

[14] The processed solid food according to

[13] , wherein the film-forming substance is at least one selected from the group consisting of carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch.

[15] The processed solid food according to any one of [9] to

[14] , wherein the solid food is a raw solid food and / or a solid food in which the protein is not thermally denatured.

[16] The heat-treated processed solid food of the processed solid food according to any one of [9] to

[14] .

[17] A food containing the processed solid food according to any one of [9] to

[14] or the heat-treated processed solid food according to

[16] .

[0014]

[18] A food additive containing an oil-in-water emulsion containing water, oil, cyclodextrin, and a thickening polysaccharide and a flavor component. <�

[19] The food additive according to

[18] , wherein the thickening polysaccharide is at least one selected from the group consisting of carboxymethyl cellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, and hydroxyethyl cellulose.

[20] The food additive according to

[18] or

[19] , further containing an alkaline substance.

[21] The food additive according to

[20] , wherein the alkaline substance is at least one selected from the group consisting of carbonate, bicarbonate, and organic acid salt.

[22] The food additive according to any one of

[18] to

[21] , further containing a film-forming substance.

[23] The food additive according to

[22] , wherein the film-forming substance is at least one selected from the group consisting of carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch.

[24] The food additive according to any one of

[18] to

[23] , which is used in the production method according to any one of [1] to [8].

Advantages of the Invention

[0015] According to the present invention, it is possible to provide a new flavoring means for food materials, in which the intensity and / or persistence of the flavor imparted to the food materials is less likely to decrease.

Embodiments for Carrying Out the Invention

[0016] The present invention relates to a method for producing a processed solid food, which includes adding water, oil, cyclodextrin, and a water-in-oil emulsion containing a thickening polysaccharide and a flavor component to a solid food.

[0017] In the present invention, the "solid food" generally refers to raw solid food and / or solid food in which the protein has not undergone thermal denaturation, but is not limited thereto, and those with partial heat added can also be used. Further, the solid food can be raw solid food and / or solid food in which the protein has not undergone thermal denaturation, which is in a frozen or semi-thawed state, or those subjected to any pre-treatment. Examples of the "solid food" in the present invention include, for example, livestock meats such as beef, pork, chicken, and mutton, fish, shellfish such as shrimps, squids, and shellfishes, etc. Among them, livestock meats are particularly preferred because the adhesion and penetration of the water-in-oil emulsion are easy, and the meat part is not particularly limited.

[0018] The size of the solid food is not particularly limited, and can be any size and shape according to the target processed solid food. For example, raw angular ones with a volume of 75 to 320000 mm 3The size (for example, 5-80mm x 5-80mm x 3-50mm), in raw slice form, with a volume of 1,000-1,200,000 mm³. 3 The size can be approximately (for example, 10-200mm x 10-200mm x 10-30mm).

[0019] In the present invention, "processed solid food" includes solid food to which flavor components have been added or seasoned, or solid food to which heat treatment has been applied (in this specification, it may be specifically referred to as "heat-treated processed solid food"), as well as food containing such. The form of processed solid food is not particularly limited and includes, but is not limited to, processed meat products, processed seafood products, oils and fats, gourmet foods, seasonings, confectionery, frozen foods, retort foods, canned foods, bottled foods, instant foods, etc. For example, when the solid food is meat or seafood, the "processed solid food" in the present invention includes, but is not limited to, minced meat, trimmings, block meat, fillets, peeled meat, surimi, fish balls, meatballs, patties, or those that have been heat-treated, or various foods containing them (e.g., ham, sausage, boiled dishes, grilled dishes, fried dishes, steamed dishes, stews, sauces, soups, etc.) (including those before and after heat treatment).

[0020] In the present invention, "oil-in-water emulsion" refers to an emulsified composition in which oils and fats are dispersed in water, and cyclodextrin and thickening polysaccharides contribute to the formation and stability of this emulsified state.

[0021] In this invention, "oils and fats" can refer to oils and fats commonly used in the manufacture of food and beverages, and both polar and nonpolar oils can be used. Examples of such oils and fats include, but are not limited to, plant-derived oils and fats (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, egoma oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cocoa oil, jojoba oil, palm kernel oil, etc.), animal-derived oils and fats (e.g., beef tallow, lard, lanolin, squalene, squalane, etc.), and highly hydrogenated oils and fats of these, as well as transesterified oils and fats. In the present invention, oils and fats that are liquid at room temperature are preferred. In this specification, "room temperature" means 5 to 35°C, preferably 15 to 30°C. Oils and fats may be used individually or in combination, and appropriate ones can be selected and used depending on the processed solid food being manufactured.

[0022] Oil-in-water emulsions can contain any amount of oil or fat, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more. The upper limit is not particularly limited, but for example, it can be 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of oil and fat content in an oil-in-water emulsion can be expressed using two numerical values ​​selected from the aforementioned lower and upper limits. For example, an oil-in-water emulsion may contain oil and fat in an amount appropriately selected from the ranges of 1% by mass to 50% by mass, 1% by mass to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass to 10% by mass, or 7% by mass to 10% by mass. If the amount of fat is less than 1% by mass, emulsification may be insufficient, while if the amount of fat is more than 50% by mass, stickiness or sliminess may be strongly felt. In either case, the desired flavor may not be obtained in the processed solid food being manufactured.

[0023] In this specification, the amounts of each component contained in an oil-in-water emulsion are indicated in mass percent, with the total mass of the oil-in-water emulsion (sum of all components) being 100% by mass.

[0024] In an oil-in-water emulsion, water can be included in any amount that is capable of emulsifying the oil and fat and forming an oil-in-water emulsion together with cyclodextrin and thickening polysaccharides. For example, an oil-in-water emulsion may contain water in an amount of 15% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more, and there is no particular upper limit, but for example it can be 90% by mass or less, or 85% by mass or less. The range of the amount of water in an oil-in-water emulsion can be expressed using two numerical values ​​selected from the above lower and upper limits, for example, an oil-in-water emulsion may contain water in an amount appropriately selected from the ranges of 15% by mass to 90% by mass, 45% by mass to 90% by mass, or 70% by mass to 85% by mass.

[0025] Preferably, the amount of water in an oil-in-water emulsion is greater than the amount of oil by volume. For example, the ratio of oil to water by volume can be greater than 1:1 (oil:water), such as 1:2 or more, 1:3 or more, 1:4 or more, 1:5 or more, 1:6 or more, 1:10 or more, 1:15 or more, or 1:20 or more. There is no particular upper limit to the amount of water, but it can be 1:90 or less, 1:80 or less, 1:70 or less, 1:60 or less, or 1:50 or less. By adjusting the amounts of water and oil in the oil-in-water emulsion to the above ranges, the formation of the oil-in-water emulsion can be efficiently promoted.

[0026] "Cyclodextrin" refers to a cyclic, unreduced maltooligosaccharide with glucose as its constituent unit, and includes α-cyclodextrin (6 glucose units), β-cyclodextrin (7 glucose units), and γ-cyclodextrin (8 glucose units). In the present invention, α-, β-, and γ-cyclodextrins, their derivatives, and any combination thereof can be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylaminocyclodextrin, aminocyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid esters, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-cyclodextrin is preferably used. α-cyclodextrin has high solubility in water, allowing for the creation of a smooth oil-in-water emulsion.

[0027] In oil-in-water emulsions, cyclodextrin contributes to the emulsification and emulsification stability of the emulsion along with thickening polysaccharides, and can be included in an amount that allows the desired flavor to be imparted to the processed solid food being manufactured by the addition of the oil-in-water emulsion. For example, the oil-in-water emulsion may contain cyclodextrin in amounts of 0.5% by mass or more, 1% by mass or more, 2.5% by mass or more, 3% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more, and there is no particular upper limit, but for example, it can be 15% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less. The range of cyclodextrin in an oil-in-water emulsion can be expressed using two values ​​selected from the lower and upper limits mentioned above. For example, an oil-in-water emulsion may contain cyclodextrin in an amount appropriately selected from the range of 0.5% to 15% by mass, for example, 1% to 15% by mass, 2.5% to 10% by mass, 2.5% to 9% by mass, 3% to 9% by mass, 4% to 8% by mass, 4.5% to 9% by mass, or 5% to 7% by mass, preferably 2.5% to 9% by mass, or 4.5% to 9% by mass. If the amount of cyclodextrin is less than 0.5% by mass, the emulsification and emulsification stability of the oil-in-water emulsion may be insufficient. On the other hand, if the amount is more than 15% by mass, the viscosity of the oil-in-water emulsion may become too high, or it may become too squeaky. In either case, the desired flavor may not be obtained in the processed solid food being manufactured.

[0028] In this invention, "thickening polysaccharides" generally refers to polysaccharides that dissolve in water and impart viscosity (sometimes also called thickening stabilizers, water-soluble gelling agents, etc.). The thickening polysaccharides usable in this invention are not particularly limited and can be those commonly used in the manufacture of food and beverages. The thickening polysaccharides may be used individually or in combination with other thickening polysaccharides, and appropriate ones can be selected and used depending on the processed solid food being manufactured. In the present invention, "thickening polysaccharides" preferably include carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropylcellulose, methyl cellulose, hydroxypropyl methylcellulose, hydroxyethylcellulose, etc. Any of these may be used alone, or two or more different types may be used in combination.

[0029] In the present invention, the "thickening polysaccharides" are more preferably carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, and even more preferably carboxymethylcellulose (CMC), glucomannan, tamarind gum, and xanthan gum. These thickening polysaccharides can impart particularly high emulsification stability to oil-in-water emulsions.

[0030] In oil-in-water emulsions, thickening polysaccharides, together with cyclodextrin, contribute to the emulsification and emulsification stability of the emulsion, and can be included in an amount that allows for the imparting of the desired flavor to the processed solid food being manufactured by adding the oil-in-water emulsion. For example, the oil-in-water emulsion may contain thickening polysaccharides in an amount of 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, and there is no particular upper limit, but for example, it can be 1% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The range of the amount of thickening polysaccharides in an oil-in-water emulsion can be expressed using two values ​​selected from the lower and upper limits mentioned above. For example, an oil-in-water emulsion may contain thickening polysaccharides in an amount appropriately selected from the ranges of 0.05% to 1% by mass, 0.1% to 1% by mass, 0.2% to 0.8% by mass, or 0.2% to 0.5% by mass. If the amount of thickening polysaccharides is less than 0.05% by mass, the emulsification and emulsification stability of the oil-in-water emulsion may be insufficient. On the other hand, if it is more than 1% by mass, the viscosity of the oil-in-water emulsion may become too high. In either case, the desired flavor may not be obtained in the processed solid food being manufactured.

[0031] In the oil-in-water emulsion of the present invention, the combined use of the above-mentioned cyclodextrin and the above-mentioned thickening polysaccharide imparts emulsification and emulsion stability to the oil-in-water emulsion. The emulsification and emulsion stability of the oil-in-water emulsion provided by the combined use of the above-mentioned cyclodextrin and the above-mentioned thickening polysaccharide do not rely on a three-dimensional matrix gel formed by the dissolution of a general gelling agent in water and cooling (preferably, without a three-dimensional matrix gel), but are considered to be due to the presence of hydrogen bonding interactions between the above-mentioned cyclodextrin and the above-mentioned thickening polysaccharide, as detailed in the following examples.

[0032] Furthermore, since the oil-in-water emulsion in the present invention achieves emulsification and emulsion stability through the combined use of the above-mentioned cyclodextrin and the above-mentioned thickening polysaccharide, it may substantially not contain emulsifiers that are commonly used in the manufacture of conventional emulsion compositions, and preferably substantially does not contain such emulsifiers. In the present invention, "substantially free of emulsifiers" means that in the oil-in-water emulsion of the present invention, emulsifiers are not included in a manner that exhibits an emulsifying effect, and does not mean that no emulsifiers are included at all, but preferably it means that no emulsifiers are included at all. By substantially not containing emulsifiers, the present invention is preferable because it is possible to obtain an advantageous oil-in-water emulsion with high safety, for example, one with low irritation and allergenicity associated with the use of emulsifiers. Examples of "emulsifiers commonly used in the manufacture of conventional emulsified compositions" include, but are not limited to, proteins, peptides or their hydrolysates, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, polyethylene glycol, and polypropylene glycol.

[0033] The oil-in-water emulsion in the present invention further contains flavor components to enhance the flavor of solid foods, preferably for imparting flavor to solid foods. The flavor components can be appropriately selected depending on the processed solid food being manufactured, and include, for example, salty components such as sodium chloride and potassium chloride; sugars (glucose, fructose, sucrose, maltose, oligosaccharides, isomerized sugar, etc.); sugar alcohols (xylitol, sorbitol, glycerin, erythritol, etc.); natural sweeteners (stevia, glycyrrhizin, thaumatin, etc.); and artificial sweeteners (aspartame, acesulfame potassium, sucralose). Sweetening components such as citric acid, succinic acid, lactic acid, tartaric acid, acetic acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, etc.; savory components such as glutamic acid, inosinic acid, guanylic acid, etc.; alkaloids (caffeine, quinine, strychnine, theobromine, etc.), terpenes (limonoids, limonin, ovakunone, nomilin, cucurbitacin, humulone, luprone, etc.), glycosides (terpene glycosides, flavanols) Examples include, but are not limited to, food ingredients containing the same, as well as seasonings, food flavorings (natural food flavorings, synthetic food flavorings, etc.), flavors, and spice powders (spices) and their extracts or extracts. Particularly preferred are food flavorings (natural food flavorings, synthetic food flavorings, etc.) and flavors whose flavor-granulating effect is easily lost by heat treatment. Flavoring components may be used individually or in combination with other flavoring components, and appropriate components can be selected and used depending on the processed solid food being manufactured.

[0034] The flavor components may be either water-soluble or lipophilic. Water-soluble flavor components are thought to be retained in the water in the oil-in-water emulsion, while lipophilic flavor components are thought to be retained in the oils and fats in the oil-in-water emulsion. Alternatively, the flavor components may be suspended and retained in the water and / or oils and fats in the oil-in-water emulsion.

[0035] Oil-in-water emulsions can contain flavor components in any amount that enables the desired flavor to be achieved in the processed solid food being manufactured, and this amount can be appropriately adjusted depending on the type of flavor component and the type of processed solid food being manufactured. For example, an oil-in-water emulsion may contain flavor components in an amount of 0.02% by mass or more, 0.05% by mass or more, 0.10% by mass or more, or 0.15% by mass or more, and there is no particular upper limit, but for example, it can be 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of flavor components in an oil-in-water emulsion can be expressed using two numerical values ​​selected from the above lower and upper limits, for example, an oil-in-water emulsion may contain flavor components in an amount appropriately selected from the range of 0.02% by mass to 20% by mass, 0.05% by mass to 15% by mass, 0.10% by mass to 10% by mass, or 0.15% by mass to 5% by mass. If the amount of flavor components is too low (less than 0.02% by mass), it may be insufficient to impart flavor to the processed solid food being manufactured, preferably to enhance the flavor. On the other hand, if the amount is too high (more than 20% by mass), the flavor derived from the flavor components may be too strong, impairing the overall flavor of the processed solid food being manufactured. In either case, it may not be possible to obtain the desired flavor in the processed solid food being manufactured.

[0036] In addition to the above components, the oil-in-water emulsion may optionally contain other components commonly used in the manufacture of food and beverages (hereinafter referred to as "other components"), in amounts appropriate to the desired form of use, provided that the effects of the present invention are not impaired. Examples of such other components include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, ultraviolet absorbers, colorants, pigments, dyes, colorants, lubricants, plasticizers, solvents, solubilizers, isotonic agents, flavor and odor modifiers, vitamins, surfactants, pH adjusters, chelating agents, etc.

[0037] Oil-in-water emulsions can be produced by mixing water, oils and fats, cyclodextrin, thickening polysaccharides, and flavor components, as well as other components as needed, in the amounts specified above. All components may be mixed together, or they may be added separately or sequentially in any combination (the order does not matter). Mixing can be carried out by any means, including using a blender, mixer, or by hand. The resulting oil-in-water emulsion may be subjected to heat sterilization.

[0038] The form of the oil-in-water emulsion is not particularly limited. In addition to the form having the above-mentioned water content, it may also be in the form of a semi-solid / semi-liquid (gel, sol, etc.) or a dried form (e.g., powder, flakes, etc.) prepared by reducing the water content. Such semi-solid / semi-liquid (gel, sol, etc.) or dried form (e.g., powder, flakes, etc.) can be obtained by first obtaining an oil-in-water emulsion in the form having the above-mentioned water content, and then subjecting it to a conventionally known drying method to reduce the water content of the oil-in-water emulsion. Examples of such drying methods include, but are not limited to, freeze-drying, heat drying, air drying, spray drying, drum drying, hot air drying, and vacuum drying. The water content of the oil-in-water emulsion after being subjected to the drying method can be appropriately selected depending on the desired form. For example, in the form of a dried form, it can be less than 15% by mass, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The lower limit of the water content of the oil-in-water emulsion after being subjected to the drying means is not particularly limited, but it can be 0% by mass or more, greater than 0% by mass, 0.1% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. The range of water content in the form of the dried body can be expressed using two numerical values ​​selected from the above upper and lower limits. For example, the water content of the oil-in-water emulsion can be 0% by mass to less than 15% by mass, greater than 0% by mass to less than 15% by mass, 0.1% by mass to less than 15% by mass, 0.1% by mass to 10% by mass, 0.5% by mass to 5% by mass, 0.5% by mass to 1% by mass, 0.6% by mass to 1% by mass, 0.7% by mass to 1% by mass, or 0.8% by mass to 1% by mass. The oil-in-water emulsion of the present invention, after being subjected to a drying method, does not undergo a phase transition to form a water-in-oil emulsion. Furthermore, the dried form exhibits high heat and humidity resistance, and does not discolor or dissolve even after being subjected to high temperature conditions (e.g., around 100°C to 200°C) and / or high humidity conditions (e.g., around 95% humidity).

[0039] The resulting dried material can be further crushed, pulverized, or ground as needed to obtain powder, flakes, or other forms. The oil-in-water emulsion obtained by the drying method may be mixed and stirred with other components in the above amounts as needed, and / or subjected to heat sterilization treatment.

[0040] The semi-solid / semi-liquid (gel, sol, etc.) or dried form of the oil-in-water emulsion may be used as is, or a suitable solvent (e.g., water) may be added and mixed (re-emulsified) at the time of use.

[0041] There are no particular restrictions on the amount of oil-in-water emulsion added to solid food. It is sufficient if it imparts flavor to the solid food, preferably enhancing the flavor. The amount can be appropriately selected depending on factors such as the type and amount of flavor components contained in the oil-in-water emulsion, the form of the oil-in-water emulsion, and the type of processed solid food being manufactured. For example, in the case of an oil-in-water emulsion in the form having the above-mentioned water content (not in the form of semi-solid / semi-liquid or dry material), it can be added to the solid food in an amount of 0.01 to 5% by mass, preferably 0.05 to 1% by mass. In this specification, the amounts of each component added to solid food are indicated as relative amounts (mass%), with the amount of solid food being 100% by mass.

[0042] When adding an oil-in-water emulsion to a solid food, it is desirable to ensure that the emulsion adheres uniformly to the surface of the solid food. The oil-in-water emulsion may be used in the form having the above-mentioned water content, or in the form of a semi-solid / semi-liquid (gel, sol, etc.) or dry form prepared by reducing the water content, or in the form of a solution of these as appropriate. The method of contacting the oil-in-water emulsion with the solid food can be appropriately selected depending on factors such as the form of the oil-in-water emulsion used and the type of solid food. Examples include (but are not limited to) the tumbler method, kneader mixing method, injection method, immersion method, powder attachment method, spray method, and coating method, and one or more of these can be used in combination.

[0043] Oil-in-water emulsions added to solid foods adhere to and remain on the solid food, retaining or preserving flavor components, thereby suppressing, and preferably preventing, a reduction in the intensity and / or persistence of the flavors provided by these components. This contributes to the perception of a better flavor when consuming processed solid foods compared to cases where such oil-in-water emulsions are not used.

[0044] In addition to the oil-in-water emulsion, an alkaline substance may be added to the solid food product as needed. Adding an alkaline substance together with the oil-in-water emulsion to the solid food product is preferable because it can further enhance and / or prolong the flavor-imparting effect of the flavor components.

[0045] In the present invention, any alkaline substance that exhibits alkalinity when dissolved in water can be used. For example, alkalis such as alkali metals and alkaline earth metal hydroxides, salts thereof with weak acids, specifically substances containing alkali metal salts or alkaline earth metal salts are examples. More specifically, it is preferable to include a substance that has the effect of buffering the pH to the alkaline side, for example, a salt produced from an acid with an acid dissociation constant pKa value of 4 or higher, preferably 5 or higher, and more preferably 6 or higher, and an alkali. Such a substance provides good buffering action so that even when solid food is combined with a liquid portion with a lower pH, the pH of the solid food is maintained on the alkaline side, for example, pH 5.5 to 7.5, preferably pH 6 to 7.

[0046] More specifically, examples of alkaline substances usable in the present invention include hydroxides such as alkali metal hydroxides (sodium hydroxide, potassium hydroxide, etc.), alkaline earth metal hydroxides (calcium hydroxide, etc.), and magnesium hydroxide. Examples of carbonates include alkali metal carbonates, alkaline earth metal carbonates, and magnesium carbonate. Examples of bicarbonates include alkali metal bicarbonates (baking soda (sodium bicarbonate), etc.) and alkaline earth metal bicarbonates. Examples of organic acid salts include alkali metal organic acid salts (sodium acetate, trisodium citrate, disodium succinate, sodium tartrate, sodium bitartrate, disodium malate, sodium ascorbate, sodium gluconate, etc.), alkaline earth metal organic acid salts (calcium lactate, etc.), and magnesium organic acid salts. Examples of phosphates include alkali metal phosphates, alkaline earth metal phosphates, and magnesium phosphates. Of these, carbonates and bicarbonates, especially baking soda, and organic acid salts, especially trisodium citrate, are preferred.

[0047] There are no particular restrictions on the amount of alkaline substance added to solid food, but it is preferable to configure it so that the pH of the surface when the alkaline substance is applied to the solid food is 6.0 to 13.0, preferably 6.5 to 9.0. If the pH is too low compared to the above range, the effect of further enhancing and / or maintaining the effect of flavor components associated with the combined use of alkaline substances may be insufficient. On the other hand, if the pH is too high, the bitterness, astringency, and off-odor characteristic of alkaline substances may occur, impairing the flavor. In either case, it may not be possible to obtain the desired flavor enhancement effect in the processed solid food being manufactured. For this reason, generally, alkaline substances can be added to solid food in an amount of 0.1 to 10% by dry mass, preferably 0.3 to 5% by dry mass.

[0048] When adding alkaline substances to solid foods, it is desirable to ensure that the alkaline substance adheres uniformly to the surface of the solid food. The alkaline substance may be used in the form of a dry powder or, as appropriate, in a solution. When using a solution containing the alkaline substance, it is desirable to use a relatively high-concentration solution; for example, it is desirable that the concentration of the alkaline substance in the solution be 0.1 to 40% by mass. The method of contacting the solid food with the alkaline substance can be appropriately selected depending on factors such as the form of the alkaline substance used and the type of solid food. Examples include (but are not limited to) the tumbler method, kneader mixing method, injection method, immersion method, powder attachment method, spraying method, and coating method, and one or more of these can be used in combination. It is desirable to keep the alkaline substance in contact with the solid food for a certain period of time. For example, when using a solution containing the alkaline substance, the solid food may be immersed in the solution containing the alkaline substance at 0 to 30°C for 5 minutes or more, and for a high effect, immersion for 15 minutes or more is preferable.

[0049] The addition of an alkaline substance to solid food may be done simultaneously with or separately from the addition of an oil-in-water emulsion. If done simultaneously, the alkaline substance and the oil-in-water emulsion may be contained in the same solution, or they may be mixed together as dry powders. If done separately, there are no particular restrictions on the order in which the alkaline substance and the oil-in-water emulsion are added, as long as both components can come into contact with the solid food. The order may be alkaline substance first, then oil-in-water emulsion, or vice versa.

[0050] By adding an alkaline substance to solid food, the alkaline substance can loosen the surface of the solid food (for example, if the solid food is meat or seafood, it can loosen the muscle fibers), increasing the surface area to which the oil-in-water emulsion can adhere. Furthermore, it promotes the penetration and adhesion of the oil-in-water emulsion not only to the surface but also to the interior of the solid food. As a result, compared to cases where no alkaline substance is used, more oil-in-water emulsion can adhere to the solid food, and compared to cases where no alkaline substance is used, the intensity and / or persistence of the flavor provided by the flavor components can be enhanced, contributing to the perception of a good flavor when processed solid food is consumed.

[0051] Furthermore, by adding an alkaline substance, the surface of the solid food can be loosened, thereby softening the texture of the processed solid food, and the water retention can be increased, suppressing the decrease in yield of the processed solid food after heating. In this invention, "decrease in yield" means that the weight and / or volume of the solid food in the processed solid food decreases after heating compared to before heating.

[0052] In addition to the oil-in-water emulsion, or in addition to the oil-in-water emulsion and an alkaline substance, a film-forming substance may be added to the solid food as needed. Adding a film-forming substance to the solid food together with the oil-in-water emulsion, or together with the oil-in-water emulsion and an alkaline substance, is preferable because it can further enhance and / or prolong the flavor-imparting effect of the flavor components.

[0053] In the present invention, "film-forming substance" means a substance that swells when heated with water, thereby improving its water retention capacity. In solid foods to which a film-forming substance is further added, when the solid food is heat-treated, the film-forming substance melts, penetrates the surface of the solid food, or both the surface and the interior, and becomes a viscous substance that forms a film on the surface of the solid food, thereby increasing water retention and suppressing deterioration of flavor, and / or suppressing a decrease in the yield of the processed solid food after heating, which is preferable.

[0054] Examples of "film-forming substances" usable in the present invention include, but are not limited to, carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharides, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, modified starch, etc. As for starch, potato starch, wheat starch, corn starch, tapioca starch, glutinous rice starch, etc., as well as modified starches thereof, and wheat flour, etc., any suitable product containing starch as an ingredient can be used. In the present invention, the effect can be achieved by using one of these film-forming substances, but it is also possible to use two or more film-forming substances in combination. Potato starch is particularly preferred.

[0055] There are no particular restrictions on the amount of film-forming substance added to solid food, but generally, it can be added in an amount of 0.2 to 20% by dry mass, preferably 0.5 to 10% by dry mass, relative to the solid food. If the amount of film-forming substance is too little compared to the above amount, film formation on the surface of the solid food may be insufficient, and the above effects may not be fully obtained. On the other hand, if the amount of film-forming substance is too much compared to the above amount, stickiness or sliminess may occur, impairing the overall flavor of the processed solid food being manufactured.

[0056] When adding film-forming substances to solid foods, it is desirable to perform a contact treatment to ensure that the film-forming substance adheres uniformly to the surface of the solid food. The film-forming substance may be used in the form of a dry powder or, as appropriate, in a solution. When using a solution containing the film-forming substance, it is desirable that the concentration of the film-forming substance (especially starch, etc.) in the solution be 30 to 70% by mass.

[0057] The film-forming substance may be added to solid food simultaneously with the oil-in-water emulsion and / or alkaline substance, or separately. If added simultaneously, it may be included in the same solution as the oil-in-water emulsion and / or alkaline substance, or it may be mixed with the dry powder form of the oil-in-water emulsion and / or alkaline substance. If added separately, there are no particular restrictions on the order in which the film-forming substance is added; it may be added before or after the oil-in-water emulsion and / or alkaline substance.

[0058] The processed solid food prepared by adding an oil-in-water emulsion and, optionally, an alkaline substance and / or a film-forming substance to a solid food may be further subjected to a heat treatment step as needed, thereby obtaining a heat-treated processed solid food (in this specification, it may be particularly referred to as "heat-treated processed solid food").

[0059] In the present invention, "heat treatment" includes subjecting the processed solid food prepared by adding an oil-in-water emulsion and, if necessary, an alkaline substance and / or a film-forming substance, to hot water, steam, hot air, deep-frying, stir-frying, etc., at a temperature that causes some or all of the protein in the solid food to be thermally denatured. The conditions for this include heat treatment of the solid food at a temperature equivalent to 80°C for 15 minutes or more. Preferably, this is carried out at 80 to 135°C for 15 minutes to 20 hours. For example, in the case of chilled food, the heat treatment can also serve as sterilization by heat treatment at a temperature equivalent to 105°C for 15 minutes or more, in the case of retort food, at a temperature equivalent to 122°C for 20 minutes or more, and in the case of aseptically filled food, at a temperature equivalent to 130°C for 10 minutes or more. Furthermore, the above-mentioned "conditions equivalent to 15 minutes at 80°C or higher" means that the heat treatment is performed at an ambient temperature of 80°C or higher, and for a duration equivalent to 15 minutes of heating at 80°C or higher. Specifically, this includes conditions equivalent to 15 minutes at 80-100°C, 10 minutes at 100-120°C, and 5 minutes at 120°C.

[0060] The aforementioned oil-in-water emulsion has excellent emulsification stability and does not immediately deemulsify or release flavor components even when subjected to heat treatment. Therefore, the oil-in-water emulsion attached to solid food remains attached to the solid food even after heat treatment, retaining or maintaining the flavor components there, which contributes to the perception of a better flavor when consuming processed solid food compared to cases where the oil-in-water emulsion is not used.

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

[0062] The processed solid food of the present invention is a processed solid food in which the above-mentioned oil-in-water emulsion is added to a solid food, and flavor is imparted by the flavor components contained in the added oil-in-water emulsion.

[0063] The processed solid food of the present invention may further contain the above-mentioned alkaline substance and / or film-forming substance as needed. It is preferable that the alkaline substance and / or film-forming substance be added to the solid food together with the above-mentioned oil-in-water emulsion, as this can further enhance and / or prolong the flavor-imparting effect of the flavor components.

[0064] The processed solid food of the present invention can be manufactured in accordance with the method for manufacturing processed solid food described above. The amount of oil-in-water emulsion described above, and optionally alkaline substances and / or film-forming substances, can be appropriately selected within a range that allows for the acquisition of desired flavor in the processed solid food, preferably further enhancing and / or maintaining the flavor-imparting effect of the flavor components. The amount is not particularly limited and can be appropriately adjusted depending on factors such as the type and amount of flavor components contained in the oil-in-water emulsion, the form of the oil-in-water emulsion, the type and form of alkaline substances and / or film-forming substances, and the flavor required for the processed solid food. For example, the processed solid food of the present invention may contain an oil-in-water emulsion (in the form having the above-mentioned water content (not in the form of a semi-solid / semi-liquid or dry body)) in an amount of 0.01 to 5% by mass, preferably 0.05 to 1% by mass, relative to the solid food; an alkaline substance (if included) may be included in an amount of 0.1 to 10% by dry mass, preferably 0.3 to 5% by mass, relative to the solid food; and a film-forming substance (if included) may be included in an amount of 0.2 to 20% by dry mass, preferably 0.5 to 10% by mass, relative to the solid food.

[0065] The processed solid food of the present invention may be provided in a form that requires a heat treatment process before consumption, or it may be provided in a form after the heat treatment process (heat-treated processed solid food). Here, "heat treatment" is as defined above.

[0066] The processed solid food of the present invention can be provided in packaging or containers suitable for the desired type and form of processed solid food. The form of the container is not particularly limited, but can be a pouch, can, bottle, tube, or the like. The processed solid food of the present invention may be subjected to heat sterilization treatment before or after being placed in the container, if necessary. If the processed solid food is subjected to the above-mentioned heat treatment process, the heat sterilization treatment may also serve as the heat treatment.

[0067] The processed solid food of the present invention may further include, if necessary, ingredients, food products, seasonings, seasoning liquids, sauces, soups, and other components commonly used in the manufacture of food and beverages, depending on the desired type and form of processed solid food.

[0068] In the processed solid food of the present invention, the added oil-in-water emulsion adheres to and remains on the solid food, holding or maintaining the flavor components. This suppresses, and preferably prevents, a reduction in the intensity and / or persistence of the flavor provided by these flavor components. Compared to cases where the oil-in-water emulsion is not used, a better flavor can be perceived when consuming the processed solid food (i.e., even after the heat treatment process).

[0069] If the processed solid food of the present invention further contains, optionally, an alkaline substance and / or a film-forming substance in addition to the oil-in-water emulsion, the intensity and / or persistence of the flavor components can be enhanced compared to when the alkaline substance and / or film-forming substance are not used in combination, and a good flavor can be perceived when the processed solid food is consumed (i.e., even after being subjected to a heat treatment process).

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

[0071] The food additive of the present invention contains the above-mentioned oil-in-water emulsion, and by adding it to solid food, the flavor components contained in the added oil-in-water emulsion impart flavor to the solid food, thereby enabling the production of processed solid food.

[0072] The food additive of the present invention may further contain the above-mentioned alkaline substance and / or film-forming substance as needed. By adding it to solid food, the alkaline substance and / or film-forming substance can be added together with the oil-in-water emulsion, which is preferable as it can further enhance and / or prolong the flavor-imparting effect of the flavor components.

[0073] The food additive of the present invention can be in any form, such as powder, solid, semi-solid, or liquid, and can be appropriately blended with the other ingredients commonly used in the manufacture of food and beverages, and can be prepared according to conventional methods. The food additive of the present invention can be provided in a suitable container. The form of the container is not particularly limited, but can be in the shape of a pouch, can, bottle, tube, or other container, and may be subjected to heat sterilization treatment before or after being placed in the container and sealed.

[0074] The food additive of the present invention can be used in the above-described method for producing processed solid foods, and can be used to add an oil-in-water emulsion, and optionally an alkaline substance and / or a film-forming substance, to the solid food in an amount that allows for obtaining the desired flavor in the processed solid food, preferably by further enhancing and / or maintaining the flavor-imparting effect of the flavor components. The amount of oil-in-water emulsion and optionally an alkaline substance and / or film-forming substance added can be appropriately selected within a range that allows for obtaining the desired flavor in the processed solid food, preferably by further enhancing and / or maintaining the flavor-imparting effect of the flavor components, and is not particularly limited. It can be appropriately adjusted according to factors such as the type and amount of flavor components contained in the oil-in-water emulsion, the form of the oil-in-water emulsion, the type and form of the alkaline substance and / or film-forming substance, and the flavor required for the processed solid food. For example, an oil-in-water emulsion (in the form having the above-mentioned water content (not in the form of a semi-solid / semi-liquid or dry body)) can be added to solid food in an amount of 0.01 to 5% by mass, preferably 0.05 to 1% by mass; an alkaline substance (if included) can be added to solid food in an amount of 0.1 to 10% by dry mass, preferably 0.3 to 5% by mass; and a film-forming substance (if included) can be added to solid food in an amount of 0.2 to 20% by dry mass, preferably 0.5 to 10% by mass. The food additive of the present invention may contain an oil-in-water emulsion, and optionally an alkaline substance and / or a film-forming substance, in any amount that can achieve the above-mentioned amounts.

[0075] In the food additive of the present invention, the oil-in-water emulsion, and optionally the alkaline substance and / or film-forming substance, may all be contained in one container, or they may each be contained separately or in any combination in two or more containers. The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0076] Experiment 1: Evaluation of the emulsification stability of oil-in-water emulsions (1) Preparation of oil-in-water emulsion Oil-in-water emulsions were prepared by adding and mixing each component according to the composition shown in Table 1 below. Oils and fats (canola oil) were used, and as thickening polysaccharides, carboxymethylcellulose (CMC), glucomannan, guar gum, κ-carrageenan, tamarind gum, gellan gum, xanthan gum, ι-carrageenan, locust bean gum, and λ-carrageenan were added. As a control, one of the non-polysaccharide thickeners, carboxyl vinyl polymer or sodium polyacrylate, was also added.

[0077] Each component was mixed at once and stirred with a hand blender at 20,000 rpm for 10 minutes. Each oil-in-water emulsion (50 mL) was transferred to a conical tube (Falcon® conical tube 50 mL) and centrifuged at 3000 rpm for 1 minute. The thickness (depth) of the aqueous phase, micelles, and oil phase was then visually observed, and the proportion (%) of each phase was measured to evaluate the emulsification stability of each composition. The evaluation was as follows: "◎" for a micelle proportion of 100%, "〇" for a micelle proportion of 70% or more and less than 100%, and "×" for a micelle proportion of less than 70%.

[0078] The amounts of each component in the table below are shown as mass percent, with the total amount of the obtained oil-in-water emulsion being 100% by mass. The oils, α-cyclodextrin, and thickening polysaccharides used were all food additives (food grade).

[0079] [Table 1]

[0080] (2) Results Table 2 shows the thickening polysaccharides added to the oil-in-water emulsion, the measured proportions of each phase, and the evaluation results. While it is possible to form an oil-in-water emulsion by adding and mixing thickening polysaccharides with water, oil, and α-cyclodextrin, it was confirmed that when carboxymethylcellulose (CMC), glucomannan, guar gum, κ-carrageenan, tamarind gum, gellan gum, xanthan gum, ι-carrageenan, locust bean gum, and λ-carrageenan were used as thickening polysaccharides, the micelle phase of the oil-in-water emulsion was maintained even under the above conditions, demonstrating particularly high emulsification stability. In particular, when CMC, glucomannan, tamarind gum, and xanthan gum were added, no separation of the aqueous and oil phases was observed, confirming remarkably high emulsification stability. On the other hand, when non-polysaccharide thickeners were added, significant separation of the aqueous and oil phases was observed under the above conditions, resulting in relatively low emulsification stability.

[0081] [Table 2]

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

[0083] The results are shown in Table 3. When using the thickening polysaccharides (CMC and xanthan gum) that showed particularly high emulsification stability in Experiment 1 above, a positive enthalpy value, i.e., an endothermic reaction, was observed. This result suggests the existence of an interaction between the thickening polysaccharides and α-cyclodextrin via hydration water. For example, it is possible that some of the water molecules hydrating the thickening polysaccharides form hydrogen bonds with α-cyclodextrin. Normally, hydrogen bonds formed between water molecules have a shorter distance and higher energy value than hydrogen bonds formed between thickening polysaccharides and α-cyclodextrin, which generate intermolecular repulsion due to charged sites. Therefore, when some of the water molecules hydrating the thickening polysaccharides form hydrogen bonds with α-cyclodextrin, it is thought that an endothermic reaction occurs as a result of the difference in energy values. The transfer of heat (positive enthalpy value) suggests the presence of an interaction between the thickening polysaccharide and α-cyclodextrin, and this interaction is considered to be the factor that gives rise to the high emulsification stability of the oil-in-water emulsion in Experiment 1.

[0084] [Table 3]

[0085] Experiment 3: Performance evaluation of oil-in-water emulsions for solid foods (1) Preparation of an oil-in-water emulsion containing flavor components According to the composition shown in Table 4 below, each component was added and mixed to prepare an oil-in-water emulsion containing flavor components. The components were mixed all at once and stirred using a hand blender at 20,000 rpm for 10 minutes.

[0086] The amounts of each component in the table are shown in mass percent, with the total amount of the oil-in-water emulsion containing the obtained flavor components being defined as 100% by mass. [Table 4]

[0087] (2) Evaluation of flavor in heat-treated processed solid foods According to the composition shown in Table 5 below, a raw solid food (beef shoulder meat (25 x 25 x 20 mm)) was uniformly coated with an oil-in-water emulsion containing a flavor component (black pepper flavoring) (hereinafter referred to as "CF-BP"), an alkaline substance (trisodium citrate), water, and a film-forming agent (potato starch), and allowed to adhere to the surface. This was then placed in boiling water and boiled for 5 minutes, after which it was cooled in 20°C water to prepare a heat-treated processed solid food.

[0088] The obtained heat-treated processed solid food was divided into two portions. One portion was subjected to a flavor evaluation test, and the other portion was further heat-treated in a retort at 122°C for 25 minutes before being subjected to a flavor evaluation test.

[0089] In the flavor evaluation test, five well-trained professional panelists each tasted heat-treated processed solid foods and evaluated the following 11-point scale for "bitterness," "aroma (intensity)," and "aroma (persistence)." For "aroma (persistence)," the aroma was evaluated after 5 minutes of chewing and holding the heat-treated processed solid food in the mouth. 10: So strong that it is difficult to eat. 9: So strong that it's difficult to keep it in your mouth. 8: So strong that you can't taste any flavor other than the added flavorings. 7: So strong that you can barely taste any flavors other than the added flavorings. 6: The added flavoring is so strong that it overpowers the other flavors. 5: I feel it very strongly 4: Feels somewhat strong 3: I feel it strongly 2: Feel 1: Slightly felt 0: I don't feel anything at all

[0090] In the table below, the "breakdown" for each component is shown as a relative amount (mass%), with solid food being considered as 100% by mass.

[0091] [Table 5]

[0092] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 6 below. In the table, each evaluation result represents the average value of five panelists.

[0093] [Table 6]

[0094] The results above demonstrate that it is possible to flavor solid foods using an oil-in-water emulsion containing flavor components. Furthermore, it was confirmed that the black pepper flavor derived from the flavor components could be perceived with each bite, even after retort sterilization, not just boiling, and that its intensity and persistence increased in a dose-dependent manner with the added CF-BP (Tests 1-7, etc.). Furthermore, it was confirmed that using alkaline substances in combination with CF-BP further increased the intensity and persistence of the flavor imparted by CF-BP (Tests 8-12, etc.). On the other hand, it was confirmed that using too much alkaline substance tended to result in a strong bitter taste. Furthermore, it was confirmed that when alkaline substances were added, water retention increased, yield improved, and off-flavors such as bitterness and astringency in the meat were further suppressed.

[0095] Experiment 4: Performance evaluation of oil-in-water emulsions with different solid foods (1) Evaluation of flavor in heat-treated processed solid foods Processed solid foods were prepared by adding CF-BP, an alkaline substance (trisodium citrate), water, and a film-forming agent (potato starch) to various raw solid foods according to the composition shown in Table 7 below, in the same manner as described in Experiment 3 (2) above. After boiling, the processed solid foods were subjected to a flavor evaluation test.

[0096] The flavor evaluation test of heat-treated processed solid foods was conducted by a panel of 10 well-trained experts. Each heat-treated processed solid food was consumed and evaluated on the following five-point scale for "bitterness," "aroma (intensity)," and "aroma (persistence)." For "aroma (persistence)," the aroma was evaluated after 5 minutes of chewing and holding the heat-treated processed solid food in the mouth. 5: I feel it very strongly 4: Feels somewhat strong 3: I feel it strongly 2: Feel 1: Slightly felt

[0097] In the table below, the "amount added" for each component is shown as a mass ratio, and the "breakdown" is shown as a relative amount (mass%) with solid food being 100% by mass.

[0098] [Table 7] JPEG0007839826000008.jpg133135

[0099] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 8 below. In the table, each evaluation result (left column) represents the average value of 10 panelists.

[0100] [Table 8]

[0101] In all of the heat-treated processed solid foods made from beef, pork, and chicken, the pleasant flavor of black pepper was clearly noticeable with every bite.

[0102] Even in heat-treated processed solid foods made from shrimp, cod, and octopus, a pleasant black pepper flavor was noticeable. While the intensity and persistence of the flavor were weaker compared to meat products, this is thought to be due to the perception of the characteristic fishy smell of seafood, and it is believed that the flavor can be adjusted by increasing the amount of CF-BP used.

[0103] These results demonstrate that the present invention is not particularly limited to solid foods and can be broadly applied to a variety of solid foods.

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

[0105] (2) Evaluation of flavor in heat-treated processed solid foods Processed solid foods were prepared by mixing raw solid food (beef), CF-BP or CF-cheese, an alkaline substance (trisodium citrate), water, and a film-forming agent (potato starch) with raw solid food (beef) in the same manner as described in Experiment 3 (2) above, and after boiling, they were subjected to a flavor evaluation test.

[0106] The flavor evaluation test of the heat-treated processed solid food was conducted by eight well-trained professional panelists in the same manner as described in Experiment 4 (1) above.

[0107] [Table 9]

[0108] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 10 below. In the table, each evaluation result represents the average value of the eight panelists.

[0109] [Table 10]

[0110] In both cases, when using cheese flavoring and black pepper flavoring as the flavoring components, the pleasant flavor of the flavoring was fully noticeable with each bite. This result indicates that the flavoring components included in the oil-in-water emulsion are not particularly limited and any flavoring can be used.

[0111] Experiment 6: Evaluation of processed solid foods using different alkaline substances (1) Evaluation of flavor in heat-treated processed solid foods Processed solid food was prepared by mixing raw solid food (beef shoulder meat), CF-BP, an alkaline substance (trisodium citrate, sodium bicarbonate, or calcium lactate), water, and a film-forming agent (potato starch) with raw solid food (beef shoulder meat) in the same manner as described in Experiment 3 (2) above. After boiling, the food was subjected to a flavor evaluation test.

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

[0113] [Table 11]

[0114] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 12 below. In the table, each evaluation result represents the average value of 11 panelists.

[0115] [Table 12]

[0116] Regardless of whether trisodium citrate, sodium bicarbonate, or calcium lactate was used as the alkaline substance, the pleasant flavor of the aroma was fully perceptible with each bite. In particular, even when using substances that inherently have a relatively strong bitterness and astringency, such as calcium lactate, good results were obtained. These results indicate that any alkaline substance can be used without any particular limitations.

[0117] Experiment 7: Evaluation of the effect of the presence or absence of film-forming material. (1) Evaluation of flavor in heat-treated processed solid foods Processed solid foods were prepared by adding or not adding CF-BP, an alkaline substance (trisodium citrate), water, and a film-forming agent (potato starch) to raw solid food (beef shoulder meat) according to the composition shown in Table 13 below, in the same manner as described in Experiment 3 (2) above. After boiling, the processed solid foods were subjected to a flavor evaluation test.

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

[0119] [Table 13]

[0120] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 14 below. In the table, each evaluation result represents the average value of 11 panelists.

[0121] [Table 14]

[0122] Regardless of the presence or absence of film-forming agents, the pleasant flavor of the aroma was clearly noticeable with each bite. When film-forming agents were included, water retention increased, suppressing off-flavors such as bitterness and astringency from the meat, and further enhancing the persistence of the aroma's flavor.

[0123] Experiment 8: Evaluation of the effects of the presence or absence of oil-in-water emulsion. (1) Evaluation of flavor in heat-treated processed solid foods Processed solid foods were prepared by adding or omitting CF-BP (adding only the same amount of black pepper flavoring as that contained in CF-BP) to raw solid food (beef shoulder meat) in the same manner as described in Experiment 3 (2) above, according to the composition in Table 15 below, and after boiling, they were subjected to a flavor evaluation test.

[0124] The flavor evaluation test of the heat-treated processed solid food was conducted by eight well-trained professional panelists in the same manner as described in Experiment 4 (1) above.

[0125] [Table 15]

[0126] (3) Results of flavor evaluation The evaluation results for various heat-treated processed solid foods are shown in Table 16 below. In the table, each evaluation result represents the average value of the eight panelists.

[0127] [Table 16]

[0128] It was confirmed that by incorporating flavor components into an oil-in-water emulsion, off-flavors such as bitterness and astringency from the meat are suppressed compared to when the flavor components are incorporated as is, and both the intensity and persistence of the flavor of the fragrance are enhanced.

Claims

1. Solid foods that are meat or seafood, A method for producing a processed solid food, comprising the step of adding water, oil and fat, α-cyclodextrin, and an oil-in-water emulsion containing a thickening polysaccharide and a flavor component, wherein the flavor component is selected from food flavors, flavors, and spice powders and their extracts or extracts.

2. Furthermore, the manufacturing method according to claim 1, comprising adding an alkaline substance.

3. The manufacturing method according to claim 1, further comprising a step of heat treatment after the above-mentioned additive step.

4. The manufacturing method according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropylcellulose, methyl cellulose, hydroxypropyl methylcellulose, and hydroxyethylcellulose.

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

6. An oil-in-water emulsion containing water, oils and fats, α-cyclodextrin, and thickening polysaccharides and flavor components, Solid foods that are meat or seafood, A processed solid food comprising the flavor component, wherein the flavor component is selected from food flavors, flavors, and spice powders and their extracts or extracts.

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

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

9. A food product comprising the processed solid food product described in claim 6 or the heat-treated processed solid food product described in claim 8.

10. A food additive for use as an additive to solid foods such as meat or seafood, comprising an oil-in-water emulsion containing water, oils and fats, α-cyclodextrin, and a thickening polysaccharide and a flavor component, wherein the flavor component is selected from food flavors, flavors, and spice powders and their extracts or extracts.

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

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